PROBLEM TO BE SOLVED: To provide a method for producing Chinese noodles, by which the Chinese noodles boiled up in a higher boiling yield than ordinary yields, having a reduced calorie per meal, holds an original noodle-like properties, namely excellent appearance, texture and smoothness are produced, even when the Chinese noodles are boiled up in a high boiling yield.SOLUTION: The method for producing the boiled Chinese noodles includes forming noodles from 20 to 40 mass% (converted into dry product) of wheat gluten, 40 to 80 mass% of phosphate-cross-linked starch, and 0 to 40 mass% of wheat flour as noodle raw materials and then boiling up the obtained raw noodle filaments in a boiling yield of 300 to 530%.COPYRIGHT: (C)2011,JPO&INPIT【課題】通常より高い茹で歩留りに茹で上げたことで、1食当たりのカロリーが低減されており、且つ高歩留りまで茹で上げられていても、本来の麺らしさを保持している、すなわち外観・食感・滑らかさに優れる茹で中華麺類を提供すること。【解決手段】製麺原料として、小麦グルテン20~40質量%(乾物換算)、リン酸架橋澱粉40~80質量%及び小麦粉0~40質量%を用いて製麺し、得られた生麺線を茹で上げて、茹で歩留り300~530%となるように調整して茹で中華麺類を得る。【選択図】なし
