PROBLEM TO BE SOLVED: To provide a method for producing retort wheat noodles capable of retaining excellent texture, particularly, firm texture of the hardness on the surface of the noodles without crumbling of the surface of the noodles, or dissolving of the boiled noodles or generation of muddiness in a noodle sauce even if the wheat noodles are subjected to a retort treatment for pressurizing and sterilizing the noodles at high temperature after sealed with the noodle sauce (broth and soups), or if the wheat noodles immersed in the noodle sauce for a long period of time are preserved for a long period of time.SOLUTION: As noodle raw materials, 25-35 mass% (in terms of dry substance) of wheat gluten, 45-65 mass% of phosphate cross-linked starch powder and 0-20 mass% of wheat flour are used. Further, a pH adjuster is added to the noodle raw materials so that the pH value of the noodle dough is in the range between 6.5 and 7.5 to obtain raw noodles. The raw noodles thus obtained are steamed, and sealed and packaged together with the noodle sauce thereafter, and subjected to the retort treatment.COPYRIGHT: (C)2012,JPO&INPIT【課題】うどんをつゆ(汁やスープ類)とともに密封した後、高温で加圧殺菌を行うレトルト処理を施しても、また、うどんがつゆに長期間浸かった状態に長期間保存しても、麺の表面の崩れや茹でどけ、つゆの濁りを生じることなく、しかも優れた食感、特に、麺の表面の硬さがしっかりとした食感を保持しうるレトルトうどんの製造方法を提供すること。【解決手段】製麺原料として、小麦グルテン25~35質量%(乾物換算)、リン酸架橋澱粉45~65質量%および小麦粉0~20質量%を用い、さらに、麺生地のpHが6.5~7.5の範囲になるようにpH調整剤を添加して得られた生麺を、蒸し処理した後、つゆと一緒に密封包装し、ついでレトルト処理する。【選択図】なし
