PROBLEM TO BE SOLVED: To provide dried noodles capable of being excellently cooked easily in a short time, and a method for producing the same.SOLUTION: Dried noodles put in a cup are obtained by storing in a cup, dried noodles which have a void ratio of a cross sectional area of noodle of 0.1%-15%, a unit void ratio of a cross sectional area of noodle of 0.01-1%, a gelatinization degree of 30-75%, and a porous structure. In the dried noodles put in a cup, the dried noodles have a form selected from the group consisting of Chinese noodle, pasta, wheat noodle, and buckwheat noodle. The dried noodles are obtained by foaming and drying at 90°C-150°C raw noodle bodies formed from noodle dough containing a main raw material and less than 0.5-6 wt.% of powdery oil and fat derived from 100% oil based on the total weight of the main raw material. A method for producing the dried noodles is also provided.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【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】麺の断面積の空隙率が0.1%以上15%以下であり、麺の断面積の単位空隙率が0.01~1%であり、30~75%の糊化度と多孔質構造有する乾麺をカップに収納したカップ入り乾麺。乾麺が、中華麺、パスタ、うどんおよびソバからなる群より選択される形態を有するカップ入り乾麺。主原料と、前記主原料の総重量に対して0.5~6重量%未満の100%油由来の粉末油脂とを含む麺生地から形成した生麺体を90℃~150℃で発泡化および乾燥する乾麺及びその製造方法。【選択図】なし
