PROBLEM TO BE SOLVED: To provide a method for producing dry noodle enabling production of dry noodle having characteristic palate feeling such as sticky feeling in Udon or raw pasta-like palate feeling in pasta and maintaining flavor and good taste of wheat flour.SOLUTION: The method for producing dry noodle includes drying raw noodle by humidity-conditioning/drying treatment to have the moisture content of &le15 mass%. In the method, the raw noodle is subjected to both of microwave irradiation treatment and the humidity-conditioning/drying treatment until the moisture content of the noodle becomes 24-17 mass%. Preferably the microwave irradiation treatment is performed under the output of the microwave of 0.5-1.5 kW to 1 kg of the raw noodle, and the humidity-conditioning/drying treatment subjected in combination with the microwave irradiation treatment is performed at the temperature of 25-50°C in the relative humidity of 60-85%.COPYRIGHT: (C)2011,JPO&INPIT【課題】特徴のある食感、例えば、うどんにおいてはもちもち感を有し、パスタにおいては生パスタ風食感を有し、かつ小麦粉の風味および美味しさを保持する乾麺類を製造しうる乾麺類の製造方法を提供すること。【解決手段】生麺を調湿乾燥処理により水分含量15質量%以下に乾燥して乾麺類を製造する方法において、麺の水分含量が24~17質量%になるまでは、マイクロ波照射処理と調湿乾燥処理とを併用して生麺を乾燥させる。好ましくは、マイクロ波照射処理を、マイクロ波の出力が、生麺1kgに対して0.5~1.5kWで行い、マイクロ波照射処理併用時の調湿乾燥処理を、温度25~50℃、相対湿度60~85%で行う。【選択図】なし
