Or quite offer of the little dry noodle, and its production manner there is no heat check. Under the environment which is maintained at temperature 30 - the 50 and humidity 60 - 80%, the dry process which makes the noodle line dry to percentage of water content 15% or less After the said dry process, under the environment which is maintained at temperature 15 - the 25 and humidity 40 - 70% 15 minutes - 60 minutes, the cooling process which cools the said noodle line After the said cooling process, the packaging process which packs the said noodle line After the said packaging process, under the environment which is maintained at temperature 30 - the 40 15 minutes - 120 minutes, the heating process which heats the said noodle line, production manner of the dry noodle which features that it possesses.ひび割れのない又は極めて少ない乾麺、及びその製造方法の提供。温度30~50℃、湿度60~80%に保たれた環境下で、麺線を含水率15%以下まで乾燥させる乾燥工程と;該乾燥工程後に、温度15~25℃、湿度40~70%に保たれた環境下で15分~60分間、該麺線を冷却する冷却工程と;該冷却工程後に、該麺線を包装する包装工程と;該包装工程後に、温度30~40℃に保たれた環境下で15分~120分間、該麺線を加熱する加熱工程、を有することを特徴とする乾麺の製造方法。
