PROBLEM TO BE SOLVED: To provide an instant noodle that is strong in brine aroma and has a rich flavor and in which the browning of the noodle strings is suppressed.SOLUTION: A process for producing instant noodle including: 1) a step of producing a noodle dough using cereal flour, brine raw material and alcohol 2) a step of noodle-making the noodle dough to produce raw noodle strings, and α-modifying the raw noodle strings to produce α-modified noodle and 3) a step of drying the α-modified noodle. Also, another process for producing instant noodle including: 1) a step of producing a noodle dough using cereal flour and brine raw material 2) a step of noodle-making the noodle dough to produce raw noodle strings and imparting alcohol to the raw noodle strings 3) a step of α-modifying the alcohol imparted raw noodle strings to produce α-modified noodle and 4) a step of drying the α-modified noodle. And a process for producing instant noodle using 1 to 2.5 pts.mass of brine raw material for 100 pts.mass of cereal flour.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】かんすい臭が強く風味豊かで、且つ麺線の褐変が抑制された即席麺の提供。【解決手段】1)穀粉、かんすい原料及びアルコールを用いて麺生地を得る工程と、2)該麺生地を製麺して生麺線を得、該生麺線をα化してα化麺を得る工程と、3)該α化麺を乾燥する工程とを有する即席麺の製造方法。また、1)穀粉及びかんすい原料を用いて麺生地を得る工程と、2)該麺生地を製麺して生麺線を得、該生麺線にアルコールを付与する工程と、3)アルコールが付与された該生麺線をα化してα化麺を得る工程と、4)該α化麺を乾燥する工程とを有する即席麺の他の製造方法。穀粉100質量部に対してかんすい原料を1~2.5質量部用いる即席麺の製造方法。【選択図】なし
