Processed noodles for noodle snacks and method for producing noodle snacks

Abstract

The present invention provides a method for producing a crispy noodle snack. [Solution] The method for producing processed noodles for noodle snacks according to the present invention includes a preparation step of preparing either dried or fresh noodles (20), a sandwich step of arranging the noodles on a net (40a) and covering it with a net (40b) to produce a noodle sheet (50) sandwiching the noodles, a hydration step of hydrating the noodle sheet, a steaming step of placing the noodle sheet in a steamer (60) to steam the noodles, a first drying step of drying the noodle sheet, a peeling step of peeling the noodles from the net, and a second drying step of further drying the noodles to obtain processed noodles for noodle snacks. The method for producing noodle snacks according to the present invention also includes a heating step of heat-cooking the processed noodles for noodle snacks produced by the method for producing processed noodles for noodle snacks to obtain noodle snacks (10).

Description

[Technical Field]

[0001] The present invention relates to a method for producing a noodle snack with a crispy texture. [Background technology]

[0002] Noodle snacks made by deep-frying noodles are known. For example, Patent Document 1 discloses a method for producing noodle snacks by deep-frying fresh Japanese soba noodles in a fryer, removing the residual heat, and then seasoning the surface of the noodles. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Utility Model Registration No. 3223179 Summary of the Invention [Problem to be solved by the invention]

[0004] The noodle snack food of Patent Document 1 expands to about 1.5 times the size of fresh soba noodles, but does not provide a sufficiently crispy texture.

[0005] An object of the present invention is to provide a method for producing a noodle snack with a crispy texture. [Means for solving the problem]

[0006] The method for producing processed noodles for noodle snacks according to the present invention comprises: a preparation step of preparing noodles, either dried or fresh; The noodles are placed on a net, and the net is placed on top to sandwich the noodles into a noodle sheet. Sanding process to be made, a hydration step of hydrating the noodle sheet; a steaming step of placing the noodle sheet in a steamer to steam the noodles; a first drying step of drying the noodle sheet; and a peeling step of peeling the noodles from the net; and a second drying step in which the noodles are further dried to obtain processed noodles for noodle snacks; Includes:

[0007] The net is preferably made of a flexible material that can retain moisture.

[0008] The steaming step is a step in which a plurality of the noodle sheets are stacked and placed in the steamer, and the noodle sheets are preferably arranged with a vertical offset.

[0009] The first drying step is a step of drying the noodle sheet as is in a dryer, The second drying step is a step of naturally drying the noodles, It is preferable that the noodles are dried in the second drying step so that the moisture content of the noodles is 15% or less.

[0010] The noodles are preferably slit noodles having slits in the longitudinal direction.

[0011] The method for producing the noodle snack of the present invention further comprises: a heating step of obtaining noodle snacks by heating and cooking the processed noodles for noodle snacks produced by the method for producing processed noodles for noodle snacks described above; Includes:

[0012] In the heating step, the processed noodles for noodle snacks are preferably fried in oil heated to 180°C to 220°C for 5 to 10 seconds.

[0013] The heating step may be a step of baking or grilling the processed noodles for noodle snacks. [Effects of the Invention]

[0014] The processed noodles for noodle snacks obtained by the manufacturing method of the present invention can be cooked with heat to expand the noodles to more than twice their original size, resulting in a noodle snack with a very crispy texture. [Brief explanation of the drawings]

[0015] [Figure 1] FIG. 1 is a flow chart showing the steps for producing a noodle snack according to one embodiment of the present invention. [Figure 2] FIG. 2(a) is a perspective view of noodles, and (b) and (c) are explanatory diagrams showing the manufacturing procedure for noodle sheets. [Figure 3] FIG. 3 is an explanatory diagram showing the steaming process, in which (a) is a perspective view of a steamer according to one embodiment, (b) is a plan view of the body with a noodle sheet placed on top, and (c) is a cross-sectional view of the body with a noodle sheet placed on top. [Figure 4] FIG. 4 is an explanatory diagram showing the first drying step, where (a) is a perspective view of a dryer according to one embodiment, and (b) is a plan view of a drying tray on which noodle sheets are placed. [Figure 5] FIG. 5 is an explanatory view showing the peeling step. [Figure 6] FIG. 6 is a photograph showing (a) processed noodles for noodle snacks of an example of the invention, and (b) processed noodles for noodle snacks of a comparative example. [Figure 7] FIG. 7 shows photographs of (a) an example noodle snack and (b) a comparative noodle snack. DETAILED DESCRIPTION OF THE INVENTION

[0016] A method for producing the noodle snack 10 of the present invention will be described with reference to the drawings. The noodle snack 10 can be produced by heating and cooking processed noodles for noodle snacks 30. Below, we will first explain the method for producing the processed noodles for noodle snacks 30, and then explain the method for producing the noodle snack 10 from the processed noodles for noodle snacks 30.

[0017] [Method of manufacturing processed noodles for snacks 30]

[0018] <Preparation process> FIG. 1 is a flow chart showing the steps for producing a noodle snack 10 according to one embodiment of the present invention from noodles 20. The production of processed noodles 30 for noodle snacks of the present invention begins with a noodle 20 preparation step (step S1). The noodles can be dried noodles 20 (see FIG. 2(a)) or fresh noodles. Dried noodles are made by cutting kneaded dough into noodles and then drying them. Fresh noodles are made by thinly stretching kneaded dough, cutting it into noodles, and then barely drying it. Note that semi-fresh noodles, which are intermediate between dried noodles and fresh noodles, are also included in the dried noodles or fresh noodles of the present invention.

[0019] Examples of noodles include, but are not limited to, udon, soba, and pasta. Noodles made from only wheat flour and salt are preferred. Naturally, leavening agents such as baking powder and gluten may also be added to the noodle ingredients.

[0020] Noodles that can be used include flat noodles with a flat cross section, round noodles with a circular cross section, and square noodles with a rectangular cross section. There are no particular limitations on the width, thickness, or diameter of the noodles. For flat noodles, the width is preferably 6.0 mm to 6.5 mm, and the thickness is preferably 1.0 mm to 1.5 mm, and the width is preferably 6.0 mm to 6.2 mm, and the thickness is preferably 1.0 mm to 1.2 mm. For round noodles and square noodles, the diameter or length of one side is preferably 1.0 mm to 2.0 mm, and preferably 1.0 mm to 1.5 mm. The length of the noodles is preferably 5 cm to 30 cm, and preferably 10 cm to 20 cm. Because the noodles must be sandwiched between a net 40 and peeled from the net 40 in subsequent processes, if the noodles are too thin, narrow, or short, they are difficult to handle and may tear during processing. Therefore, it is preferable for the noodles to have dimensions within the above ranges.

[0021] When using dried noodles, the dried noodles may be twisted or broken, and cannot normally be sold as a dried noodle product. Even twisted dried noodles that would normally be discarded without being shipped as a product can be softened and expanded during the steaming process, making them effective from the perspective of the SDGs.

[0022] In addition, in the case of dried flat noodles, it is preferable to use slit noodles with slits 21 (cuts) in the longitudinal direction as shown in Figure 2(a). By using slit noodles as the starting material, the noodles can be made to swell more during the heating process, as will be described later, and a crispy noodle snack 10 can be produced.

[0023] <Sanding process> The noodles prepared in the preparation step are sandwiched between a net 40 (step S2 in FIG. 1 ) to prevent them from rolling up or twisting during the subsequent hydration step, steaming step, and first drying step, to prevent them from sticking together, and to make them easier to handle. The net 40 sandwiching the noodles 20 is called a noodle sheet 50.

[0024] The net 40 used to sandwich the noodles 20 is preferably made of a flexible material that can absorb moisture, such as cotton. A rice cooking net is suitable for this type of net 40. It is preferable to use a net 40 with a side length of 10 cm to 30 cm. Of course, the net 40 may also be made of resin such as polyester.

[0025] Two nets 40 are prepared, and as shown in Figure 2(b), one net 40a is placed on a flat table and the noodles 20 are arranged at a distance so that they do not stick together. For example, it is preferable to arrange the noodles 20 so that they are spaced about 1 to 3 cm apart. In the illustration, four noodles 20 are arranged on one noodle sheet 50, but the number is not limited to this and may be, for example, eight noodles.

[0026] Then, as shown in Figure 2(c), another net 40b is placed over the net 40a on which the noodles 20 are placed, sandwiching the noodles 20 to obtain a noodle sheet 50. Note that the noodle sheet 50 may also be configured so that the noodles 20 are sandwiched by folding a single net.

[0027] One reason why a rice cooking net, especially a cotton rice cooking net, is suitable for the net 40 is that the net itself absorbs moisture, as mentioned above. Another reason is that, for example, when dried noodles are steamed and then dried, their properties change and their surface becomes sticky. If noodles 20 are arranged on a bamboo mat or similar for steaming or drying, the noodles 20 will stick to the mat and will crack or tear when removed. However, with a rice cooking net, the noodles will not stick to each other, and the noodles 20 can be removed from the net 40 without cracking or tearing.

[0028] Another reason why a rice cooking net is suitable for the net 40 is that it can prevent flavors and odors from adhering to the noodles. When using a bamboo mat, the smell of wood may transfer to the noodles, but a rice cooking net can reduce the transfer of flavors and odors to the noodles 20.

[0029] Furthermore, by sandwiching the noodles 20 between the net 40, the noodles 20 are held down by the net 40. This prevents the noodles 20 from rippling or curling up in the subsequent steps, particularly the steaming step and the first drying step.

[0030] Additionally, by using the net 40, multiple noodles 20 can be handled with a single noodle sheet 50, shortening cooking time and work time and improving workability. If the noodles 20 were picked up one by one, for example with tongs, and arranged in the steamer 60 or placed in the dryer 70, it would take time and the noodles 20 could tear, but by arranging and sandwiching multiple noodles 20 in the net 40, multiple noodles 20 can be cooked and transported at once and the noodles 20 will not tear.

[0031] Other advantages of using Net 40, especially the rice cooking net, will be explained in each step.

[0032] The noodle sheet 50 is then subjected to the next water soaking step.

[0033] <Water-containing process> As shown in FIG. 2(c), the water impregnation step is a step in which water W is poured onto the noodle sheet 50 to maintain an appropriate amount of moisture in the net 40 and noodles 20 (step S3 in FIG. 1). The most effective way to perform the water impregnation step is to use a watering can to pour water onto the noodle sheet 50. In particular, when the noodles 20 are dry, this also has the effect of wetting the dry noodles. The water impregnation step can also be performed by immersing the net 40 sandwiching the noodles 20 in water or by spraying water using a spray bottle or similar. However, if the net 40 is soaked in water for a long period of time, it may absorb too much moisture, making it more likely to crack after drying, and may also lose nutrients, resulting in a loss of flavor components in the finished product. Care must also be taken when using a spray bottle, as it may not be possible to absorb the appropriate amount of moisture.

[0034] The water impregnation step allows the noodles 20 to contain an appropriate amount of moisture. The water content of the noodles 20 in the water impregnation step is preferably 5% to 11%, and more preferably 9% to 10%. In particular, by using a rice cooking net, the noodles 20 can contain moisture appropriately because the net 40 absorbs moisture. When the noodles 20 are dry noodles, the noodle sheet 50 becomes easier to handle by containing moisture.

[0035] <Steaming process> After the water soaking step, noodle sheet 50 is placed in steamer 60 and steamed (step S4 in Figure 1). Steaming noodles 20 until moisture has penetrated all the way to the center allows them to expand well when fried. For example, in the case of dried noodles, it is desirable to steam them until they are translucent to nearly transparent.

[0036] The schematic configuration of one embodiment of a steamer 60 is shown in Fig. 3(a). As shown in the figure, the steamer 60 can be configured to include a water tub 62 with a water tank 61 for adding water to generate steam, a main body 63 with a mesh bottom, and a lid 64 for covering the main body 63. The main body 63 can also be made up of multiple layers. The water tub 62 is heated by heating means (not shown) to generate steam.

[0037] The noodle sheets 50 are arranged on top of the body 63 as shown in Figures 3(b) and (c). When multiple noodle sheets 50 are used, it is preferable to stack the noodle sheets 50 and place them on top of the body 63 as shown in Figure 3(c). If there is only one noodle sheet 50, the moisture will not penetrate well, resulting in a raw-steamed state, and in the case of dried noodles in particular, the moisture will not penetrate all the way to the center. On the other hand, by stacking the noodle sheets 50, the noodles 20 of the upper noodle sheet 50 or the net 40 act as a lid, allowing the noodles 20 to be steamed thoroughly. Furthermore, the topmost noodle sheet 50 can be steamed well because the lid 64 is nearby.

[0038] When stacking noodle sheets 50, it is preferable to stack the noodle sheets 50 with a staggered arrangement within the body 63 rather than tightly stacking the noodle sheets 50. The noodle sheets 50 are preferably staggered by 1 cm to 8 cm, and preferably by approximately 5 cm. In FIG. 3(c), the noodle sheets 50 are stacked with an alternating left-right stagger. Before the first drying step, the noodle sheets 50 need to be separated into individual sheets, but the steamed noodle sheets 50 are at a high temperature and are sticky and stuck together due to moisture. For this reason, it is necessary to peel the noodle sheets 50 using tongs or the like, but if the noodle sheets 50 are tightly stacked, peeling them off easily takes time. On the other hand, if the noodle sheets 50 are stacked with a staggered arrangement, the protruding parts of the noodle sheets 50 can be grasped with tongs, making it easy to peel the noodle sheets 50.

[0039] The noodles 20 absorb water and expand when steamed. Even if the noodles are twisted, they can be made straight by being sandwiched between the net 40 and expanding when steamed.

[0040] The noodles 20 are preferably steamed until they become translucent to transparent. This is because if any white parts remain in the noodles 20, they may not rise properly during the frying process. The steaming temperature for such noodles 20 is preferably 90°C or higher, and desirably 100°C. The steaming time is preferably 30 minutes to 2 hours, and desirably about 1 hour.

[0041] When the steaming process was completed, the moisture content of the noodles 20 was measured and found to be 10% or more.

[0042] The noodles 20 are sandwiched between the net 40 to form the noodle sheet 50, which makes them easy to handle and improves workability. Furthermore, because the noodles 20 are sandwiched between the net 40, they are less likely to ripple or twist when steamed. This reduces the occurrence of uneven drying in the subsequent first drying step.

[0043] After being steamed in the steamer 60, the noodle sheets 50 are peeled off one by one from the stack and subjected to the next first drying step.

[0044] <First drying process> The steamed noodle sheet 50 is then dried in a dryer 70 (step S5). Drying the noodle sheet 50 reduces the moisture content of the noodles 20 that increased during the steaming process.

[0045] By reducing the moisture content of the noodles 20 through drying, the noodles 20 can be easily peeled from the noodle sheet 50 in the next step, and processed noodles for noodle snacks can be obtained by peeling them from the noodle sheet 50. The processed noodles for noodle snacks with reduced moisture content can be heated and cooked in the next step to expand and become noodle snacks. Furthermore, drying the noodles 20 allows the processed noodles for noodle snacks to be stored for a long period of time. Furthermore, by heating the processed noodles for noodle snacks just before eating, the noodle snacks can be enjoyed as freshly made noodle snacks.

[0046] In this embodiment, the drying process for drying the noodles 20 can include, for example, the first drying process described below and a second drying process that is carried out after the peeling process. Of course, it is also possible to carry out only the first drying process, only the second drying process, or other drying processes, or a combination of these.

[0047] In the first drying step, the noodle sheets 50 are dried using a dryer 70. FIG. 4(a) shows a schematic configuration of a dryer 70 according to one embodiment. The dryer 70 has a hot air generator 71 that includes a heat exchanger and a blower that heats air to generate hot air, and a drying tray 72 into which the hot air is delivered. The drying trays 72 can be stacked in multiple tiers, with the upper drying tray 72 covered with a lid 73. FIG. 4(b) is a plan view of each drying tray 72. The bottom of each drying tray 72 is made of a breathable material such as mesh, and has a vent hole 74 drilled through the center. The noodle sheets 50 are placed on the bottom surface without overlapping. In the illustration, two noodle sheets 50 are placed on the drying tray 72, with the vent hole 74 sandwiched between them. Note that more noodle sheets 50 may be placed on the drying tray 72 as long as they do not overlap. If noodle sheets 50 are stacked on the drying tray 72, they will adhere to each other during drying, making them extremely difficult to separate. In this case, forcibly separating the noodle sheets 50 may result in the noodles 20 breaking into pieces.

[0048] After placing the noodle sheet 50 on the drying tray 72, the drying tray 72 is placed on a hot air generator 71, which is then operated to dry the noodle sheet 50. Through the first drying step, the moisture content of the noodles 20 can be adjusted to, for example, 18% or less, preferably 15% or less, and more preferably 11% or less. Although this depends on the performance of the dryer 70, it is preferable to dry the noodle sheet 50 at 25°C to 40°C for approximately 8 to 20 hours, and most preferably at approximately 35°C for approximately 12 hours.

[0049] The first drying step described above dries the noodle sheet 50 and the noodles 20 within the noodle sheet 50. In this state, even if a heating step is carried out after the subsequent peeling step, a noodle snack with a light and crispy texture can be obtained. However, because some moisture remains in the noodles 20 even after the first drying step, the noodle snack will have a sticky caramel-like texture. For this reason, it is preferable to carry out a second drying step after the peeling step to thoroughly remove moisture from the noodles 20.

[0050] In the present invention, it is believed that by performing the first drying step using the dryer 70 and the second drying step of natural drying, moisture is absorbed into the inside of the noodles 20 and drying is carried out.

[0051] <Peeling process> After the noodle sheet 50, i.e., the noodles 20 and net 40, have been thoroughly dried in the first drying step, the noodles 20 are removed from the noodle sheet 50 as shown in Figure 5. Specifically, one of the stacked nets 40 (for example, 40b) is pulled to separate the nets. The dried noodles 20 remain attached to one of the nets 40, so the noodles 20 can be removed from the net 40 by pulling on them (step S6 in Figure 1). Because the noodles 20 are sufficiently dry, they do not tear even when pulled, and can be easily removed from the net 40.

[0052] <Second drying process> To further reduce the moisture content of the noodles 20 that have been peeled from the noodle sheet 50 in the peeling process, a second drying process is carried out (step S7 in FIG. 1). The second drying process can adjust the moisture content of the noodles 20 to, for example, 15% or less, and preferably 11% or less. This reduces the moisture content to the same level as dried noodles, enabling them to be stored for long periods of time.

[0053] The second drying step can be carried out by naturally drying the noodles 20. Although not shown in the figures, a specific embodiment involves placing the noodles 20 in a drying net or the like and allowing them to dry naturally. A suitable drying time is, for example, 12 to 72 hours, and two days of drying is more preferable.

[0054] This makes it possible to obtain processed noodles 30 for noodle snacks in which the moisture has been thoroughly removed from the noodles 20. In this embodiment, the noodles 20 are sandwiched between the net 40 and then subjected to the steaming step and the first drying step, so that the unevenness of the net 40 is transferred to the noodles 20, increasing their surface area and significantly shortening the time required for drying.

[0055] The noodles shown on the left side of Figure 6 (a) are a photograph of processed noodles for noodle snacks 30 of the present invention. Referring to the figure, it can be seen that the uneven pattern of net 40 has been transferred onto processed noodles for noodle snacks 30.

[0056] The obtained processed noodles 30 for noodle snacks are then cooked in a subsequent heating step to become the noodle snacks 10. Because the processed noodles 30 for noodle snacks have a low moisture content, they can be stored as is or in a cool, dark place for a long period of time, and can also be sold as processed noodles 30 for noodle snacks.

[0057] [10 ways to make noodle snacks] <Heating process> The processed noodles 30 for noodle snacks are cooked into the noodle snack 10 shown in Figure 7 through a heating process (step S8 in Figure 1). Examples of the heating process include deep-frying in oil, baking, or heating on a grill. Of course, heating in a microwave oven is also possible.

[0058] When deep-frying, the heating conditions are preferably such that the processed noodles for noodle snacks are deep-fried in oil heated to 180°C to 220°C for 5 to 10 seconds, more preferably at about 200°C for about 7 seconds. For example, canola oil can be used. Because the processed noodles for noodle snacks 30 have a low moisture content, there is little oil splashing when deep-fried. In the present invention, as described above, the first and second drying steps allow moisture to be absorbed into the noodles 20 for drying. Therefore, it is believed that when the processed noodles for noodle snacks 30 are deep-fried, the small amount of moisture remaining explodes and expands, resulting in a crispier texture.

[0059] By carrying out the heating step, the processed noodles 30 for noodle snacks swell to more than twice their original size and become the crispy noodle snack 10 (see FIG. 7), as shown in (a) on the left side of Figure 7. Note that Figure 7 is a photograph of the noodle snack 10 after deep-frying.

[0060] The noodle snack 10 may be seasoned by sprinkling salt, curry powder, consommé powder, powdered cheese, or the like.

[0061] The processed noodles 30 for noodle snacks of this embodiment are dried in the first and second drying steps to reduce the moisture content sufficiently, allowing for long-term storage. Therefore, the processed noodles 30 for noodle snacks can be stored and distributed in this state, and a heating step can be performed immediately before eating to bring out their crispiness and delicious flavor.

[0062] The above description is for the purpose of explaining the present invention, and should not be construed as limiting the invention described in the claims or narrowing its scope. Furthermore, the configuration of each part of the present invention is not limited to the above embodiment, and various modifications are possible within the technical scope described in the claims. [Example]

[0063] An example of the invention was produced using slit dried noodles as the starting material, and carrying out the preparation step, sandwiching step, steaming step, first drying step, peeling step, second drying step, and heating step according to the manufacturing method of the present invention. Another comparative noodle snack was produced using dried noodles of approximately the same size as those in the example of the invention as the starting material, and after boiling the dried noodles, without sandwiching them in a net, carrying out the same first drying step, second drying step, and heating step as those in the example of the invention.

[0064] Figure 6 is a photograph of processed noodles for noodle snacks after the peeling process, with (a) on the left being an example of the invention and (b) on the right being a comparative example. Looking at the figure, it can be seen that the example of the invention is larger than the comparative example. The reason the example of the invention is larger is because the noodles stretched when they were subjected to the steaming process and the first drying process while still in the form of a noodle sheet sandwiched between nets. This allowed the noodles to be made thinner.

[0065] Figure 7 shows photographs of noodle snacks obtained by deep-frying, with (a) on the right being an example of the invention and (b) on the left being a comparative example. Referring to the figure, it can be seen that the example of the invention swells more than the comparative example. This is not only because the example of the invention is larger in its processed noodle form, but also because the slits formed in the processed noodle for noodle snacks absorbed moisture during the hydration and steaming processes, and some moisture remained in the noodles during the first and second drying processes. This moisture evaporated during heating, causing the noodles to swell more. Furthermore, the steaming process performed in the example of the invention instead of boiling allowed nutrients and flavor components to remain in the noodles, which is thought to be why the example of the invention swelled more when heated. On the other hand, the comparative example swelled less when heated, likely due to the nutrients and flavor components being lost when the dried noodles were boiled.

[0066] The ingredients of 100g of the processed noodles for noodle snacks of the invention were examined and found to be as follows:

[0067] <Ingredients of processed noodles for noodle snacks> Energy (calories): 354 kcal Protein: 7.8g Fat: 2.0g Carbohydrates: 76.3g Salt equivalent: 3.05g Sodium: 1200mg Water: 10.4g

[0068] Before frying, the moisture content of processed snack noodles was approximately 10%, which was the same as that of regular dried noodles.

[0069] On the other hand, when the ingredients of 100g of the noodle snack food of the invention example were examined, the results were as follows.

[0070] <Noodle snack ingredients> Energy (calories): 477 kcal Protein: 8.0g Fat: 22.2g Carbohydrates: 61.3g Salt equivalent: 2.88g Sodium: 1133mg Moisture: 5.1g

[0071] In this example, the processed noodles for noodle snacks were fried in oil during the heating process, which resulted in a high fat content, but the moisture content was still approximately 5%.

[0072] The ingredients of 100 g of curry-flavored noodle snacks, which were prepared by sprinkling curry powder on the above noodle snacks, were as follows:

[0073] <Ingredients of curry-flavored noodle snacks> Energy (calories): 483 kcal Protein: 8.6g Fat: 24.9g Carbohydrates: 56.1g Salt equivalent: 4.7g Sodium: 1850mg Moisture: 5.2g [Explanation of symbols]

[0074] 10. Noodle snacks 20 noodles 21 Slit 30 Noodles Processed noodles for snacks 40 net 50 noodle sheets

Claims

1. a preparation step of preparing noodles, either dried or fresh; a sandwiching step of arranging the noodles on a net and covering the net from above to prepare a noodle sheet by sandwiching the noodles; a hydration step of hydrating the noodle sheets obtained in the sandwich step; a steaming step in which the noodle sheet obtained in the water-containing step is placed in a steamer and steamed until the water has penetrated all the way through to the noodles; a first drying step of drying the noodle sheet obtained in the steaming step; a peeling step of peeling the noodles from the net of the noodle sheet obtained in the first drying step; and a second drying step in which the noodles peeled from the net in the peeling step are further dried to obtain processed noodles for noodle snacks with a moisture content of 15% or less; A method for producing processed noodles for noodle snacks, comprising:

2. The net is a flexible material that can contain moisture. A method for producing the processed noodles for noodle snacks according to claim 1.

3. The steaming step is a step of stacking a plurality of the noodle sheets and placing them in the steamer, with the noodle sheets being arranged in a vertically staggered manner. A method for producing the processed noodles for noodle snacks according to claim 1.

4. The first drying step is a step of drying the noodle sheet as is in a dryer, The second drying step is a step of naturally drying the noodles. A method for producing the processed noodles for noodle snacks according to claim 1.

5. The noodles are slit noodles with slits in the longitudinal direction. A method for producing processed noodles for noodle snacks according to any one of claims 1 to 4.

6. A heating step of obtaining noodle snacks by heating and cooking the processed noodles for noodle snacks produced by the method for producing processed noodles for noodle snacks according to any one of claims 1 to 4; A method for producing a noodle snack comprising:

7. The heating step involves frying the processed noodles for noodle snacks in oil heated to 180°C to 220°C for 5 to 10 seconds. A method for producing the noodle snack food according to claim 6.

8. The heating step involves baking or grilling the processed noodles for noodle snacks. A method for producing the noodle snack food according to claim 6.

Images