PROBLEM TO BE SOLVED: To provide a method for producing a sodium reduced dried noodle that is excellent in noodle-making property and excellent in eat-texture and flavor, and to provide a method for producing half-dried 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, and by drying the raw noodle, a dried noodle having reduced sodium and having excellent eat-texture and flavor, of moisture content of 14.5 wt.% or less and a half-dried noodle of moisture content of 20 to 27 wt.% 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乾麺及び半生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、該生麺を乾燥することでナトリウムが低減され、食感、風味に優れた水分14.5重量%以下の乾麺及び水分20~27重量%の半生麺を製造することができる。【選択図】なし
