PROBLEM TO BE SOLVED: To provide cold noodles which does not need heating for eating, are eatable either directly or by merely sleaving them with cold water or the like, and can maintain good conditions of taste and texture in a cold storage state.SOLUTION: A method for producing cold noodles includes the steps of: (a) mixing raw material powders consisting of (A) 60-80 wt.% of wheat flour and/or buckwheat flour, (B) 20-40 wt.% of etherified starch, and (C) 0.1-1.0 wt.% of alginic acids, while adding kneading water, and extruding or kneading the resulting mixture under vacuum to form noodle ribbons and (b) boiling the noodle ribbons in a boiling solution containing calcium followed by washing with water, cooling, and draining so that the water content of the drained noodles is 71-81 wt.%. No heating sterilization treatment is performed after the step (b).COPYRIGHT: (C)2013,JPO&INPIT【課題】喫食時に加熱調理する必要が無く、そのままか、又は冷水等でほぐす程度で喫食することができ、冷蔵状態で風味・食感の良好な状態を維持できる冷麺類を得ることを目的とする。【解決手段】(a):(ア)小麦粉および/またはそば粉を60~80重量%、(イ)エーテル化澱粉を20~40重量%、(ウ)アルギン酸類を0.1~1.0重量%配合した原料粉に、練水を加えて混合し、真空下で押出し又は混練し、麺線とする工程、(b):該麺線をカルシウムを含む茹で液で茹でた後、水洗、冷却、水切りし、該水切り後の麺の水分含量を71~78重量%とする工程から構成され、(b)の後に加熱殺菌処理を行なわない冷麺類の製造方法であることを特徴とする。【選択図】なし
