PROBLEM TO BE SOLVED: To provide a method for producing a sodium reduced raw noodle that is excellent in noodle-making property and excellent in eat-texture and flavor, as well as to provide a method for producing frozen noodle.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 α-converting the raw noodle by boiling or the like, storing the same in a container, and followed by freezing a frozen noodle having reduced sodium and having excellent eat-texture and flavor can be produced.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【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生麺の製造方法ならびに冷凍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、該生麺をボイル等によりα化し、容器に収容した後、凍結することにより、ナトリウムが低減され、食感、風味に優れた冷凍麺を製造することができる。【選択図】なし
