PROBLEM TO BE SOLVED: To provide semi-raw noodles more excellent in preservability than those of conventional semi-raw noodles.SOLUTION: The method for producing the semi-raw noodles includes adding salt and water to a dough material to produce noodle dough, forming noodle filaments from the noodle dough, contacting the obtained noodle filaments with saturated steam, and then drying the noodle filaments to give a noodle water content of 20 to 25%.COPYRIGHT: (C)2011,JPO&INPIT【課題】従来の半生麺に比し、保存性に優れた半生麺類の提供。【解決手段】生地原料に食塩と水を加えて麺生地を作製した後、麺線を形成し、次いで得られた麺線に飽和水蒸気を接触させた後、麺の水分含量が20~25%になるように乾燥することを特徴とする半生麺類の製造方法。【選択図】なし
