PROBLEM TO BE SOLVED: To provide a method for producing fried instant noodle, in which a fried instant noodle that can be fully restored even in a warm water at a temperature lower than that of hot water, also have a good texture such as viscoelasticity, and have excellent looseness when eating, can be produced.SOLUTION: In the method for producing fried instant noodle according to the present invention: a grain flour raw material in which a grain flour mainly composed of wheat flour, and a starch are blended so that, for the total amount of 100 pts.mass of the grain flour and the starch, the blended amount of the grain flour is 60 to 95 pts.mass and the blended amount of the starch is 5 to 40 pts.mass, is prepared； and a noodle dough is prepared using said grain flour raw material and a xanthan gum which is blended by 0.3 to 5 pts.mass on outer split basis for 100 pts.mass of the grain flour raw material.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】熱湯よりも低い温度の温水でも十分に復元し、しかも粘弾性等の食感が良好で、かつ喫食時のほぐれ性にも優れるフライ即席麺を製造可能なフライ即席麺の製造方法を提供すること。【解決手段】本発明のフライ即席麺の製造方法においては、小麦粉を主体とする穀粉と澱粉とを、前記穀粉と前記澱粉との合計量１００質量部に対して、前記穀粉の配合量が６０～９５質量部、前記澱粉の配合量が５～４０質量部となるように配合した穀粉原料を調製し、該穀粉原料及び該穀粉原料１００質量部に対して外割で０．３～５質量部配合したキサンタンガムを用いて麺生地を調製する。【選択図】なし
