PROBLEM TO BE SOLVED: To produce raw noodles, cookable excellently even in the case of a short cooking time, and having soft and crisp texture.SOLUTION: In a production method of raw noodles, a dough produced by adding kneading water to precursor powder and by kneading it by a conventional method is extruded by an extruder under a normal pressure to produce noodle strips, and the produced noodle strips are rolled so as to have a prescribed noodle thickness within twice, preferably rolled to the prescribed noodle thickness only once.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】調理時間が短くても良好に調理され、柔らかく、歯切れの良い食感を有する生麺の製造。【解決手段】常法により、原料粉に練水を加えて混捏し作製したドウを、常圧下で押し出し機により、押し出すことで麺帯を作製し、作製した前記麺帯を2回以内に所定の麺厚に圧延し、好ましくは1回で所定の麺厚に圧延することを特徴とする、生麺の製造方法。【選択図】なし
