| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing noodles which can well be produced, can quickly be boiled up nearly without being extended, and has good texture and good storability. SOLUTION: This method for producing the noodles is characterized by adding water so that a water amount involving a water content in a konjak paste is 40 to 70 pts.wt. per 100 pts.wt. of a starchy raw material containing an etherified starch and/or an esterified starch, when the water is added to a raw material comprising the starchy raw material and the konjak paste to prepare a dough. Therein, the konjak paste is preferably added in an amount of 1 to 85 pts.wt. to 100 pts.wt. of the starchy raw material. The etherified starch and/or the esterified starch are preferably contained in an amount of >=25 pts.wt. to 100 pts.wt. of the starchy raw material. Further, the noodles are preferably one selected from Japanese wheat noodles, buckwheat noodles, thin wheat noodles, iced noodles, flat wheat noodles, Chinese noodles, spaghetti, Chinese pastry cases, and thin pastries. |
