PROBLEM TO BE SOLVED: To provide a method of producing Chinese noodles having an improved texture, and a modifying formulation for salt-free or low-salt Chinese noodles.SOLUTION: This invention provides a method of producing Chinese noodles in which per wheat flour 100 g, the content of arginine or arginine salt is 0.1-0.5 g in terms of arginine, the content of sodium chloride is 0.01-0.9 g, the content of egg white is 0.1-5 g, the content of guar gum is 0.1-5 g, the content of alginic acid is 0.01-2 g or the content of alginate is 0.01-2 g.COPYRIGHT: (C)2016,JPO&INPIT【課題】食感の改善された中華麺の製造方法、並びに無塩又は減塩中華麺改質用製剤を提供する。【解決手段】小麦粉100gあたり、アルギニン又はアルギニン塩の量が、アルギニン換算で0.1~0.5g、食塩含量が0.01~0.9g、卵白の量が0.1~5g、グアガムの量が0.1~5g、アルギン酸の量が0.01~2g又はアルギン酸塩が0.01~2gである中華麺の製造方法。【選択図】図1
