PROBLEM TO BE SOLVED: To provide a technology that enables further shortening of hot water reconstitution time and boiling time in instant noodle and dry noodle.SOLUTION: In the present invention, there is provided an instant noodle or dry noodle containing a rice flour having damaged starch by 10 mass% or more in a total of 100 parts by mass of grain flour or 100 parts by mass of grain flour and starch by 2 to 50 parts by mass. Also provided is a composition for instant noodle or dry noodle containing a rice flour having damaged starch by 10 mass% or more in a total of 100 parts by mass of grain flour or 100 parts by mass of grain flour and starch by 2 to 50 parts by mass.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】即席麺や乾麺において、湯戻し時間や茹で上げ時間の更なる短縮を可能とする技術を提供すること。【解決手段】本発明では、穀粉類100質量部中又は穀粉類と澱粉類の合計100質量部中に、損傷澱粉が10質量%以上である米粉を、2~50質量部含有する、即席麺又は乾麺を提供する。また、穀粉類100質量部中又は穀粉類と澱粉類の合計100質量部中に、損傷澱粉が10質量%以上である米粉を、2~50質量部含有する、即席麺用又は乾麺用組成物を提供する。【選択図】なし
