| 摘要 |
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. |
