PROBLEM TO BE SOLVED: To provide a grooved noodle greatly reducing the boiling time compared to noodles without grooves, and providing an excellent texture after the noodle is boiled up.SOLUTION: An approximately circular core region 14 whose diameter D2 is 26-41% of the diameter D1 of a noodle line is located at the center in the cross section of the noodle line, and a plurality of hook-shaped parts 16 are formed in the outer periphery of the core region 14 by forming a plurality of grooves spirally curved and extended to the surface of the noodle line from the outer periphery of the core region 14 around the core region 14. A leg 18 of each hook-shaped part 16 has a width W which is 18-30% of the diameter D1 of the noodle line, and a blade 20 extended in the circumferential direction of the noodle line from the distal end of the leg 18 has an outer peripheral part 22 whose proximal end 24 side is located further inwardly toward the center of the noodle line than the distal end 26 side. The distal end 26 of the blade 20 has a round shape curved at a prescribed curvature.COPYRIGHT: (C)2012,JPO&INPIT【課題】茹で時間を溝なしの麺よりも大幅に短縮すると共に茹で上がった後に優れた食感を得ることができる溝付き麺を提供する。【解決手段】麺線の横断面において、麺線の直径D1に対して26~41%の直径D2を有するほぼ円形の芯領域14が中心部に位置し、芯領域14を中心として芯領域14の外周部から麺線の表面まで渦巻き状に湾曲して延在する複数の溝が形成されることにより芯領域14の外周部に複数の鉤形状部16が形成され、各鉤形状部16の脚部18は、麺線の直径D1に対して18~30%の幅Wを有し、脚部18の先端からほぼ麺線の周方向に延びる羽根部20は先端部26側よりも基端部24側の方が麺線の中心に向かって入り込んだ外周部22を有する。羽根部20の先端部26は、所定の曲率で湾曲した丸み形状を有している。【選択図】図3
