Problem to be solved: to provide a dry noodle and a method of producing the same.Solution: a pore having a size larger than 0.03 mm, which is the detection limit value when the cross section of the noodles is observed with a magnification of 25 times, is defined as a void, has a porous structure, the void ratio of the cross section of the noodles is 1.64 to 9.85% and the maximum is 0.2 The ratio of 10 to 4.22% of the cross sections of the cross section was 1.50 to 5.92%, the unit porosity of the cross section of the noodles was 0.33% to 0.93% at the maximum, 0.06 to 0.17% in the minimum, 0.17 to 0.28% in the average of 10 sections, and 30 to 75It has a degree of gelatinization of% and contains dried oil containing oil in the noodles.No selection【課題】簡単且つ短時間で良好に調理可能な乾麺およびその製造方法の提供。【解決手段】麺の断面を25倍の倍率で観察した場合の検出限界値である0.03mmよりも大きなサイズの孔を空隙と定義して、多孔質構造を有し、麺の断面積の空隙率が、最大で1.64~9.85%、最小で0.26~4.22%、10の断面の平均で1.50~5.92%であり、麺の断面積の単位空隙率が、最大で0.33%~0.93%、最小で0.06~0.17%、10の断面の平均で0.17~0.28%であり、30~75%の糊化度を有し、麺中に油脂を含む乾麺。【選択図】なし
