PROBLEM TO BE SOLVED: To provide a method for manufacturing noodles using only starch as a raw material without secondary gelatinization by using a roll rolling machine which is generally used for wheat flour noodles or the like.SOLUTION: There is provided a manufacturing method of starch noodles including (i) a process for preparing paste for paste (C component) of 20 to 40 pts.wt. based on 100 pts.wt. of starch (A component), (ii) a process for adding water to the starch paste (C component) and heating them to manufacture starch paste (D component), (iii) a process for mixing gelatinized starch (B component) of 10 to 35 pts.wt. based on 100 pts.wt. of the starch (A component) and the starch paste (D component) obtained in the process (ii) to manufacture a dough with water content of 35 to 55 wt.%, (iv) a process for rolling the dough and manufacturing noodle strip, (v) a process for cooling the noodle strip, and (vi) a process for cutting the cooled noodle strip with a noodle shape.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】澱粉のみを原料として小麦粉麺等で一般的に利用されているロール圧延機を用いて2次糊化することなく麺を製造する方法の提供。【解決手段】(i)100重量部の澱粉(A成分)に対して、20~40重量部の糊用澱粉(C成分)を準備する工程、(ii)糊用澱粉(C成分)に水を加えて加熱し、澱粉糊(D成分)を調製する工程、(iii)100重量部の澱粉(A成分)に対して、10~35重量部のアルファ化澱粉(B成分)および工程(ii)で得られた澱粉糊(D成分)を混練して、含水率35~55重量%のドウを製造する工程、(iv)ドウを圧延して麺帯を製造する工程、(v)麺帯を冷却する工程、並びに(vi)冷却した麺帯を麺状に切り出す工程、を含む澱粉麺の製造方法。【選択図】なし
