PROBLEM TO BE SOLVED: To provide a method for producing a sodium reduced non-fried noodle that is excellent in noodle-making property and excellent in eat-texture and flavor.SOLUTION: The raw noodle excellent in noodle-making property as well as eat-texture and flavor can be produced without adding salt by adding potassium lactate by 1 to 3 wt.% to the main raw material powder such as wheat flour. In addition, by steaming the raw noodle and drying it with hot air, a non-fried noodle having reduced sodium and having excellent eat-texture and flavor can be produced. Further, the harshness derived from potassium lactate can be reduced by further applying, after drying, heating treatment with a high temperature hot air, high temperature hot air and steam mixed gas, or superheated steam at 120 to 200°C to the non-fried noodle which has been dried with a hot air until the moisture content reaches 7 to 14 wt.%, until the moisture content reaches 3 to 6 wt.%.SELECTED DRAWING: None【課題】本発明は、製麺性に優れ、食感、風味に優れたナトリウムが低減されたノンフライ麺の製造方法を提供することを目的とする。【解決手段】小麦粉等の主原料粉に対して、乳酸カリウムを１～３重量％添加することで、食塩を添加しなくても製麺性や食感、風味に優れた生麺を製造することができる。また、該生麺を蒸煮し、熱風乾燥することで、ナトリウムが低減され、食感、風味に優れたノンフライ麺を製造することができる。また、水分が７～１４重量％となるまで熱風乾燥したノンフライ麺に対して、乾燥後に１２０～２００℃の高温熱風、高温熱風と水蒸気の混合気体、又は過熱水蒸気で水分が３～６重量％となるまで更に加熱処理を加えることで乳酸カリウム由来のエグミを低減することができる。【選択図】なし
