PROBLEM TO BE SOLVED: To provide a method for producing boiled noodles for obtaining high-quality boiled noodles having less boiling dissolution when boiling, and excellent in palate feeling such as smoothness and viscoelasticity: and to provide a method for producing pasta for obtaining high-quality boiled pasta having moderate elasticity like pasta.SOLUTION: This method for producing the boiled noodles includes soaking raw noodle ribbons in a nonpregelatinized condition, obtained by an ordinary method, in an acid aqueous solution of pH 3-6 at 5-50°C for 0.5-10 min, and boil-treating the product.COPYRIGHT: (C)2010,JPO&INPIT【課題】茹でたときに茹でどけが少なく、また滑らかさや粘弾性などの食感に優れる、高品質の茹で麺類が得られる製造方法を提供すること。また、パスタ類においては、パスタらしい適度な弾性を有する高品質の茹でパスタが得られる製造方法を提供すること。【解決手段】常法により得られる未α化状態の生麺線を、温度5~50℃でpH3~6の酸性水溶液に0.5~10分間浸漬した後、茹で処理を行うことを特徴とする茹で麺類の製造方法。【選択図】なし
