PROBLEM TO BE SOLVED: To provide a method for producing Japanese wheat noodles having peculiar flavor and taste by mixing whole-wheat flour without spoiling the original palate feeling of Japanese wheat noodles, and enriched in nutritive value.SOLUTION: This method for producing the Japanese wheat noodles includes making noodle dough by adding and kneading barley tea liquid in which salt and black sugar are dissolved to/with raw material flour which contains 40-60 wt.% whole-wheat flour of medium wheat flour, and 40-60 wt.% medium wheat flour ground with no fruit skin and seed coat, and processing the noodle dough to noodles.COPYRIGHT: (C)2011,JPO&INPIT【課題】うどん本来の食感を損なうことなく、全粒小麦粉を配合したことによる特有の香りと味わいを有し、且つ栄養価に於いても強化されたうどんの製造方法を提供する。【解決手段】中力小麦全粒粉を40~60重量%、果皮及び種皮の挽き込まれていない中力小麦粉を40~60重量%含む原料粉に、食塩と黒糖を溶解させた麦茶液を加えて混練することにより麺生地を造り、その麺生地を麺に加工する。【選択図】なし
