PROBLEM TO BE SOLVED: To provide a method for producing noodle maintaining palate feeling and color tone which conventional noodle has, while having lower calorie: to provide a method for producing raw noodle ribbons: to provide noodle ribbons: and to provide noodle.SOLUTION: The method (1) for producing noodle comprises (a) a mixing process, (b) a process for preparing raw noodle ribbons, and (c) a boiling process. In the process (a), raw material flour consisting mainly of wheat flour having the protein content of 13-15 mass% and the ash content of 0.45-0.6 mass%, is used. In the process (c), a boiling process yield when eaten gets to &ge350 mass%. The method (2) for producing raw noodle ribbons includes the processes (a) and (b), and has the boiling process yield of &ge350 mass% when eaten. The raw noodle ribbons (3) consist mainly of wheat flour having the protein content of 13-15 mass% and the ash content of 0.45-0.6 mass%. The noodle (4) is obtained by cooking the raw noodle ribbons.COPYRIGHT: (C)2010,JPO&INPIT【課題】より低カロリーでありながら、従来のうどんのもつ食感及び色調を維持した、うどんの製造方法、うどんの生麺線の製造方法、うどんの生麺線、及びうどんの提供。【解決手段】(1)(ア)混合、(イ)生麺線調製、及び(ウ)茹で工程を有し、(ア)で蛋白質含量が13~15%かつ灰分含量が0.45~0.6%の小麦粉が主成分の原料粉を使用し、かつ(ウ)で350%以上の茹で歩留まりにする、うどんの製造方法、(2)(ア)及び(イ)を有し、喫食時の茹で歩留まりが350%以上のうどん生麺線の製造方法、(3)蛋白質含量が13~15%かつ灰分含量が0.45~0.6%の小麦粉が主成分のうどん生麺線、(4)該うどん生麺線が調理されたうどん。【選択図】なし
