| 摘要 |
A method for manufacturing dried and foamed noodles of alpha-type adapted for use as instantly cookable food which comprises the steps of blowing circulatingly much moistened hot air at 105.degree. to 180.degree.C for several minutes at a velocity of 2 to 10 meter per second through masses of steamed noodles continuously brought into a substantially sealed drying chamber, and cooling the masses of noodles discharged therefrom in a cooling chamber while drying the mass by air. |
