To maintain a good appearance shape retention when you unzipped, deformation, damage does not occur, yet the provision of their preparation and frozen macaroni become excellent in texture have a suitable viscoelastic same as macaroni freshly boiled . Was cut into a predetermined size extrudates hollow (A) strand form: frozen macaroni frozen after it is turned into α, the non-α of macaroni semi fresh or dried meet the following requirements (A) ~ (D) in are manufactured Te, and has a through hole of one or more 20 to 40 wt% (B) water content ratio total area of the through-hole to (Sa) area (C) cut the entire surface of the (St) is 20 The ratio of the longest diameter of the diameter intersecting at right angles to the (La) and the longest diameter (La) longest diameter of (D) cut surface of the (Lb) (La / Lb) is 1-2 and 70% .5.解凍したときに形崩れ、変形、破損が生じず良好な外観を維持し、しかも茹でたてのマカロニと同じ好適な粘弾性を有し食感に優れたものとなる冷凍マカロニ及びその製法の提供。下記の要件(A)~(D)を満たす生または半乾燥の未α化マカロニを、α化した後に冷凍した冷凍マカロニ:(A)ストランド状の中空の押出成形物を所定の寸法に切断して製造され、1つ以上の貫通孔を有する;(B)水分含量が20~40質量%;(C)切断面全体の面積(Sa)に対する貫通孔の合計面積(St)の割合が20~70%;及び(D)切断面の最長径(La)と当該最長径(La)に対して直角に交わる径のうちの最長の径(Lb)との比(La/Lb)が1~2.5。
