PROBLEM TO BE SOLVED: To provide a process for producing noodle in which a noodle that requires a relatively short period of time for the hot water returning to edible state, as well as that has a preferable visco-elasticity and an excellent eat-texture, can be produced.SOLUTION: The process for producing noodle of the present invention includes: an aging step of subjecting a α-modified processed material to aging treatment and aging the starch contained therein and a noodle making step of using said aging treatment-applied α-modified processed material. Said aging treatment preferably is a treatment for refrigerating the α-modified processed material, or a treatment for thawing the α-modified processed material after freezing.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】可食状態にするための湯戻しに要する時間が比較的短時間で済み、且つ良好な粘弾性を有していて食感に優れる麺類を製造し得る、麺類の製造方法を提供すること。【解決手段】本発明の麺類の製造方法は、α化加工物に老化処理を施して、これらに含有されている澱粉を老化させる老化工程と、該老化処理が施されたα化加工物を用いる製麺工程とを有する。前記老化処理は、前記α化加工物を冷蔵する処理であるか、又は、前記α化加工物を冷凍した後に解凍する処理であることが好ましい。【選択図】なし
