PROBLEM TO BE SOLVED: To provide a production method of a color change noodle in which an inexpensively priced material and a simple process are used, a color tone of the noodle is securely color-changed by pH value change based on a component in the dry noodle by a prescribed time, and moderate boiling finish timing is obtained and the color change noodle.SOLUTION: A production method of a color change noodle is that water is added to the dry noodle, heated, and color change is performed from a color of the dry noodle before boiling to another color by a prescribed boiling time course. The production method of a color change noodle includes: a first process in which sodium hydrogen carbonate is added to an extract aqueous solution of an edible vegetable including an anthocyanin-based pigment to prepare a color change base solution a second process in which salt is added to the color change base solution prepared in the first process, further a pH adjustment liquid is added to adjust the pH and a third process in which the color change base solution after salt addition and pH adjustment is kneaded with wheat flour, further a noodle line is made and dehydrated to prepare a dry noodle, where the color of the dry noodle before boiling changes colour to another color through alkalization by a carbonate ion of the sodium hydrogen carbonate added in the first process.COPYRIGHT: (C)2014,JPO&INPIT【課題】 安価な材料と簡単な工程を用い、乾麺中の成分を基礎としたpH値の変化により確実に所定時間で麺の色相を変色させ、かつ適度の茹であがりタイミングを得る変色麺の製造方法及び変色麺を提供する。【解決手段】乾麺に水を加えて加熱し所定の茹で時間経過により茹でる前の乾麺の色から他の色に変色させる変色麺の製造方法である。アントシアニン系色素を含む可食植物の抽出水溶液に炭酸水素ナトリウムを加えて変色基礎溶液を調製する第1工程と、第1工程で調製した変色基礎溶液に塩を加えさらにpH調整液を加えてpH調整する第2工程と、第2工程の加塩、pH調整後の変色基礎溶液を小麦粉と混練し、さらに麺線の作製、並びに乾燥を施して乾麺を調製する第3の工程と、を有し、第1工程で加えた炭酸水素ナトリウムの炭酸イオンによるアルカリ化を通じて茹でる前の乾麺色を他の色に変色させる。【選択図】 図1
