| 摘要 |
It is intended to provide noodles which require a highly shortened boiling time compared with non-grooved noodles and are still comparable to non-grooved noodles in appearance, taste and texture after cooking. The above-described problem is solved by providing noodles in which the maximum diameter in the cross-section of a single noodle band is from 1.2 mm to 3.0 mm and the major outer shape thereof is the arc of a circle or an ellipse or the cross-section of a single noodle band has a rectangular or almost rectangular shape, wherein the noodles have a plurality of grooves formed along the longitudinal direction of the noodle band and the total area of the grooves in the cross-section of the noodle band amounts to 20 to 50% of the area of the circle or ellipse formed by the major outer shape of the cross-section of the noodle band or the rectangle or almost rectangle of the cross-section. |
