PROBLEM TO BE SOLVED: To provide dry noodles containing soybean flour and konjak flour as raw material and in which glucide is reduced, and a method for producing dry noodles.SOLUTION: Provided are dry noodles containing: soybean flour and konjak flour, in which the konjak flour is blended in the ratio of 3.0 to 5.0 wt.% to the whole raw material before the production of the dry noodles. Provided is a method for producing dry noodles comprising: a hydrolysis standing process P1 where water is added to konjak flour and the same is stood for a pre-decided time to generate hydrolyzed konjak flour a preparation process P2 where the hydrolyzed konjak flour and raw material other than the hydrolyzed konjak flour are prepared a stirring process P3 where the prepared raw material is stirred to generate a dough and a noodle formation process P4 where noodles are molded from the dough and a drying process P5 where the molded noodles are dried, in which the temperature of the water is at least 55°C, and the pre-decided time is at least 20 min.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】原料として大豆粉及びこんにゃく粉を含有し、糖質が低減された乾麺及び乾麺の製造方法の提供。【解決手段】大豆粉及びこんにゃく粉を含んだ乾麺であって、こんにゃく粉が乾麺を製造する前の原料全体に対して3.0~5.0重量%の割合で配合されている乾麺。こんにゃく粉に水を加えて予め決められた時間放置し、加水こんにゃく粉を生成する加水放置工程P1と、加水こんにゃく粉と該加水こんにゃく粉以外の原料とを調合する調合工程P2と、調合された原料を撹拌し、生地を生成する撹拌工程P3と、生地から麺を成形する麺成形工程P4と、成形された麺を乾燥させる乾燥工程P5と、を含み、水の温度が少なくとも55℃であり、予め決められた時間が、少なくとも20分間である乾麺の製造方法。【選択図】図1
