PROBLEM TO BE SOLVED: To provide a method for producing noodles, free from such problems that noodle ribbons and noodle strips are likely to extend and be loose and easy to cut in forming noodle ribbons and forming noodle strips, and capable of obtaining noodles (especially, Japanese wheat noodles) which have transparency, good color tone and springy palate feeling while retaining noodle-making properties and operability equal to those of a conventional method using normal temperature water.SOLUTION: A method for producing noodles by adding water to a noodle raw material containing cereal flour as the main raw material followed by kneading includes adding 70-100°C hot water to the noodle raw material followed by kneading, and further kneading the material while adding 0-10°C cold water thereto. It is preferable that the addition amount of the hot water is 90-30 mass% of the total water amount added to the noodle raw material, and the addition amount of the cold water is 10-70 mass% of the total water amount to be added to the noodle raw material. Furthermore, it is preferable to add cold water after the kneaded product of the noodle raw material and hot water becomes small blocks. The kneading is preferably performed under a reduced-pressure environment.COPYRIGHT: (C)2014,JPO&INPIT【課題】麺帯の形成や麺線の形成において、麺帯や麺線が伸びてだれやすい、切れやすいなどの問題がなく、常温水を用いる従来の方法と同等の製麺性および作業性を維持しながら、透明感があって、色調がよく、かつもっちりとした食感を有する麺類(特にうどん)を得ることができる麺類の製造方法を提供すること。【解決手段】穀粉を主原料とする麺原料に水を加えて、混捏する麺類の製造方法において、前記麺原料に対して、70~100℃の温水を添加して混捏した後、0~10℃の冷水を添加しながらさらに混捏する。好ましくは、前記温水の添加量を、前記麺原料に加える水全量の90~30質量%とし、前記冷水の添加量を、前記麺原料に加える水全量の10~70質量%とする。また好ましくは、麺原料と温水との混捏物がそぼろ状態になった後に冷水を添加する。また好ましくは、前記混捏は減圧環境下で行う。【選択図】なし
