PROBLEM TO BE SOLVED: To provide boiled steamed/kneaded noodle excellent in palate feeling, hardly losing firmness after boiled, excellent in shelf life, and also excellent in convenience in cooking.SOLUTION: The boiled steamed/kneaded noodle is produced by a production method using raw materials containing wheat flour and starch so as to have a ratio of (60:40) to (90:10), and comprising the following processes (1)-(3): (1) a process for steaming/kneading noodle dough obtained by mixing the raw materials (2) a process for obtaining aged noodle ribbons by (A): rolling the steamed/kneaded noodle dough to make a noodle strip followed by cutting the noodle strip into noodle ribbons, and aging the noodle ribbons for a specific period of time, or B: rolling the steamed/kneaded noodle dough obtained through the process (1) to make a noodle strip, and aging the noodle strip as it is followed by cutting the noodle strip into noodle ribbons and (3) a process for boiling the noodle ribbons obtained through the process (2) in boiling water at a temperature in a specific range.COPYRIGHT: (C)2010,JPO&INPIT【課題】食感に優れ、茹で伸びし難く、保存性に優れ、かつ、調理加熱の簡便性に優れた茹で蒸練麺の提供。【解決手段】小麦粉と澱粉を比率が60:40から90:10となるように含む原料を用いる、次の1)から3)の工程を含む製造方法により茹で蒸練麺を製造する。1)原料を混合して得られた麺生地を蒸練する工程、2)次のAまたはBにより、熟成した麺線を得る工程、A.1)の蒸練された麺生地を圧延形成し、麺帯とした後切り出し、麺線として特定時間熟成させる工程、B.1)の蒸練された麺生地を圧延形成し、麺帯のまま特定時間熟成させた後切り出し、麺線とする工程、3)2)の工程で得た麺線を特定の温度範囲のお湯で茹でる工程。【選択図】なし
