Dried noodles manufacturing method
Provided are dried noodles having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried noodles comprises a drying step of drying noodle strands to reach the percentage of water content of 15% or less under an environment maintained at a temperature of 30 to 50° C. and humidity of 60 to 80%; a cooling step of cooling, after the drying step, the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C. and humidity of 40 to 70%; a packaging step of packaging, after the cooling step, the noodle strands; and a heating step of heating, after the packaging step, the noodle strands for 15 minutes to 120 minutes under an environment maintained at a temperature of 30 to 40° C.
1. A method for manufacturing dried noodles, the method comprising:
drying noodle strands to reach a percentage of water content of 12 to 14% under an environment maintained at a temperature of 30 to 50° C. and humidity of 60 to 80%;
after the drying, cooling the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C. and humidity of 40 to 70%;
after the cooling, packaging the noodle strands; and
after the packaging, heating the noodle strands for 15 to 120 minutes under an environment maintained at a temperature of 30 to 40° C.
2. The method according to claim 1 , further comprising:
after the heating, cooling the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C.
3. The method according to claim 1 , wherein a diameter of the noodle strands before the drying is 1 mm to 5 mm.
4. The method according to claim 1 , wherein a percentage of water content of the noodle strands before the drying is 20 to 35% by mass.
5. The method according to claim 1 , wherein the noodle strands are cut noodles.
6. The method according to claim 2 , wherein a diameter of the noodle strands before the drying is 1 mm to 5 mm.
7. The method according to claim 2 , wherein a percentage of water content of the noodle strands before the drying is 20 to 35% by mass.
8. The method according to claim 3 , wherein a percentage of water content of the noodle strands before the drying is 20 to 35% by mass.
9. The method according to claim 2 , wherein the noodle strands are cut noodles.
10. The method according to claim 3 , wherein the noodle strands are cut noodles.
11. The method according to claim 4 , wherein the noodle strands are cut noodles.