PROBLEM TO BE SOLVED: To provide a production method of dried noodle which includes a less amount of salt or free from salt, which has preferable texture, which is rapidly reconstituted with hot water, which is suppressed in hot water elongation.SOLUTION: A production method of dried noodle is characterized in that, (1), glycerin organic acid fatty acid ester and/or lecitin are added to a noodle dough to which a salt addition amount is equal to or less than 1 mass% to 100 mass% of raw material flour mainly formed of grain flour. A quality improvement method of dried noodle is characterized in that, (2) the glycerin organic acid fatty acid ester and/or lecitin are added to the noodle dough to which the salt addition amount is equal to or less than 1 mass% to 100 mass% of the raw material flour mainly formed of grain flour.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】本発明は、湯戻りが良く、湯伸びが抑制され、且つ食感の良好な減塩又は食塩無添加の乾燥麺の製造方法を提供する。【解決手段】(1)穀粉類を主体とする原料粉100質量%に対する食塩添加量が1質量%以下の麺生地にグリセリン有機酸脂肪酸エステル及び/又はレシチンを添加することを特徴とする乾燥麺の製造方法。(2)穀粉類を主体とする原料粉100質量%に対する食塩添加量が1質量%以下の麺生地にグリセリン有機酸脂肪酸エステル及び/又はレシチンを添加することを特徴とする乾燥麺の品質改良方法。【選択図】 なし
