PROBLEM TO BE SOLVED: To provide a method of manufacturing noodles capable of providing good texture as noodles by enhancing viscoelasticity and noodle making property while suppressing content of carbohydrate.SOLUTION: By a dough manufacturing process for manufacturing a dough by mixing dough raw materials containing low carbohydrate food raw material, processed starch, wheat protein, polyglutamic acid and water and a noodle making process for molding the dough to a noodle shape, noodles are manufactured. It is preferable to mix polyglutamic acid of 0.005 to 0.3 pts.mass based on total mass of the dough raw materials excluding water of 100 pts.mass.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】糖質の含有量を抑えつつも、粘弾性と製麺性を向上させ、麺として良好な食感が得られる麺の製造方法を提供する。 【解決手段】低糖質食品原料、加工澱粉、小麦蛋白、ポリグルタミン酸及び水を含む生地原料を混合し生地を作る生地作製工程と、前記生地を麺状に成形する製麺工程とにより、麺を製造する。生地原料の水を除いた合計質量を100質量部としたとき、ポリグルタミン酸を0.005~0.3質量部混合することが好ましい。【選択図】なし
