PROBLEM TO BE SOLVED: To provide a method for producing instant noodles, which adds water to raw material flour constituted by grain flour as a main component to give dough, rolling the dough to give a noodle sheet, cuts out noodle ribbons, steams and kneads and pregelatinizing the noodle ribbons and directly roasting the steamed and kneaded noodle ribbons so as to swell and dry them.SOLUTION: The swelling and drying of the method for producing instant noodles includes dehydrating the steamed and kneaded noodle ribbons to have a water content of &ge30% and <15%. The swelling and drying is carried out by retaining the steamed and kneaded noodle ribbons in a temperature atmosphere of &ge200°C, preferably 230-250°C within 10 minutes.COPYRIGHT: (C)2009,JPO&INPIT【課題】穀粉類を主体とする原料粉に水を加えた生地を圧延して麺帯とし、麺線に切り出した後、蒸練してα化し、蒸練した麺線を直接焼くことで膨化乾燥を行うことを特徴とする即席麺の製造方法を提供する。【解決手段】即席麺の製造方法の膨化乾燥では、蒸練された麺線の水分率を30%以上から15%未満まで脱水する。また、膨化乾燥は、蒸練された麺線に200℃以上、好ましくは230~250℃の温度雰囲気下に10分以内保持することにより行う。【選択図】なし
