PROBLEM TO BE SOLVED: To provide dried noodles in which, noodle lines are hardly discolored even when the noodles are cooked, and which has sufficient flavor similar to flavor of Chinese noodle when one eats the noodles.SOLUTION: A manufacturing method of dried noodles comprises the steps of: producing a noodle dough using grain flour, then making the noodles and drying the noodles for acquiring a precursor of the dried noodles whose pH is equal to or higher than 10 and subjecting the precursor of the dried noodles to an environment in which atmospheric temperature is equal to or lower than 4°C. The present invention also provides the dried noodles manufactured by the manufacturing method.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】加熱調理しても麺線が変色し難く、喫食時において中華麺らしい風味が豊かな乾麺の提供。【解決手段】穀粉を用いて麺生地を作製し、さらに製麺し乾燥して、pHが10以上の乾麺前駆体を得る工程と、該乾麺前駆体を雰囲気温度4℃以下の環境に置く工程とを有する、乾麺の製造方法、及び該製造方法くことによって得られる乾麺。【選択図】なし
