| 摘要 |
PROBLEM TO BE SOLVED: To provide dried noodles capable of being excellently cooked easily in a short time, and a method for producing the same.SOLUTION: Dried noodles put in a cup are obtained by storing in a cup, dried noodles which have a void ratio of a cross sectional area of noodle of 0.1%-15%, a unit void ratio of a cross sectional area of noodle of 0.01-1%, a gelatinization degree of 30-75%, and a porous structure. In the dried noodles put in a cup, the dried noodles have a form selected from the group consisting of Chinese noodle, pasta, wheat noodle, and buckwheat noodle. The dried noodles are obtained by foaming and drying at 90°C-150°C raw noodle bodies formed from noodle dough containing a main raw material and less than 0.5-6 wt.% of powdery oil and fat derived from 100% oil based on the total weight of the main raw material. A method for producing the dried noodles is also provided.SELECTED DRAWING: None |
