PROBLEM TO BE SOLVED: To suppress drawbacks of dried noodles, i.e., the sliminess of the surfaces of the noodles after boiling/cooking and their dissolution during boiling, and to produce dried noodles that are slow in elongation under hot water, are of excellent texture, do not allow unnatural firmness to arise on the surfaces of the noodles upon treating the dried noodles with saturated steam, and can be cooked and eaten as well as excellent dried noodles free of the drawbacks.SOLUTION: Noodles prepared by drying raw noodles to reduce their water content down to 14.5% or less without subjecting the same to a boiling treatment or to a steam treatment, are subjected to a heat treatment for a short time with superheated steam so that the surfaces of the noddles are denatured.COPYRIGHT: (C)2014,JPO&INPIT【課題】 本発明は、乾麺の欠点である、茹で調理後の麺線表面のぬめり、茹で溶けを抑制するとともに、湯伸びが遅く、食感にも優れた乾燥麺を得ることを課題とする。また、乾麺を飽和蒸気で処理した場合に生じる、麺表面の不自然な張りを生じずに、前記のような欠点を有さない、優れた乾麺同様に調理喫食できる乾燥麺を得ることを課題とする。【解決手段】 生めんを茹で又は蒸し処理せずに水分含量を14.5%以下まで乾燥させた麺線に対して、麺線表面が変性するように短時間過熱蒸気で加熱処理する。【選択図】 なし
