PROBLEM TO BE SOLVED: To provide a method for producing extruded pasta having good balance of hardness and viscoelasticity of a noodle ribbon and having excellent texture.SOLUTION: Dough is prepared by adding water in an amount of 30-36 pts.mass with respect to 100 pts.mass of wheat flour, and dried noodles obtained from the dough is subjected to treatment including (a) a step of raising the temperature of the dried noodles from ordinary temperature to 60-90°C at a rate of 1-10°C/min, (b) a step of holding the dried noodles at 60-90°C for 2-10 hours, and (c) a cooling step of cooling the dried noodles at a rate of 0.05-0.5°C/min to return the temperature of the dried noodles to ordinary temperature.COPYRIGHT: (C)2015,JPO&INPIT【課題】麺線の硬さと粘弾性のバランスが良く、優れた食感を有する押出パスタの製造方法を提供。【解決手段】小麦粉100質量部に対して30~36質量部の加水量で生地を形成し、該生地から得られた乾麺に(a)乾麺を常温から1~10℃/分の速度で60~90℃まで昇温する工程、(b)乾麺を60~90℃で2~10時間保持する工程、(c)乾麺0.05~0.5℃/分の速度で冷却し常温に戻す冷却工程を含む処理を行う。【選択図】なし
