To provide: a process for manufacturing instant Chinese noodles which exhibit good softness in the surface and moderate resilience in the core and thus have a delicate mouthfeel and instant Chinese noodles. This process comprises: subjecting raw noodle strands made from a noodle dough, into which a powdered fat or oil and/or a powdered emulsifying agent have been incorporated, to treatment with superheated steam and drying the treated noodle strands or alternatively subjecting the treated noodle strands to pH adjustment, heat sterilization and hermetical sealing. Thus, a process for manufacturing instant Chinese noodles which exhibit good softness in the surface and moderate resilience in the core and thus have a delicate mouthfeel is provided.本發明提供一種藉由表面柔軟、且芯具有適度之彈力而具有筋道之食感之速食麵之製造方法及速食麵。本發明對由揉入有粉末油脂及/或粉末乳化劑之生麵團所製作之生麵條進行利用過熱蒸氣之處理,其後,使麵條乾燥,或進行pH調整、加熱殺菌、完全密封。藉此,本發明提供一種藉由表面柔軟、且芯具有適度之彈力而具有筋道之食感之速食麵之製造方法。
