JPH099895A - Drying of dried noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a drying method capable of obtaining dried noodles having high quality, especially shortening drying time about a drying method of dried noodles. SOLUTION: In performing shortening of drying time by raising drying temperature, so-called high-temperature and short time drying in a drying method of dried noodles, this method is composed of; (1) a process to keep in a range of 40-60 deg.C set drying temperature and 30-60% RH set drying humidity in the first half region of the drying wherein the noodles are dried to about 20% of water content of the noodles, (2) a process suppressing temperature rising in the first half of the drying by controlling air flow in a drying chamber so as the time to lower water content of the noodles in the first half of the drying to be <=20% to about to 40min (preferably a range of 20-40min) and (3) a latter half process contriving shortening of drying time and stabilization of product quality by accelerating inside diffusion of water in the noodles having <=20% water content within the range of 60-100 deg.C set drying temperature and 50-80% RH set drying humidity.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for drying dried noodles, and more particularly to a method for drying dried noodles which can shorten the drying time and obtain high quality dried noodles.

[0002]

2. Description of the Related Art Although the method of drying dried noodles varies from company to company, they are generally roughly classified into (a) preliminary drying (b) main drying (c) finish drying, and the drying temperature varies among vendors. However, it is said that the temperature is about 10 to 45 ° C,
It is considered that most dry noodle manufacturers dry in this temperature range.

Further, in the patent for improving the quality of dried noodles, it is mentioned that the quality is improved by lowering the temperature, such as 35 ° C. or less and 20 ° C. or less in preliminary drying (Japanese Patent Laid-Open No. 56-56). 61968, Japanese Patent Publication Sho 5
6-42255, JP-A-58-170445, JP-B-4-14943, and Food Science 1980N.
o, 57, P53, etc.).

On the other hand, pasta is common as the same dried noodles in Western countries. As the method of drying the pasta, high temperature drying is adopted as in the present invention. However, the pasta noodle making method is an extrusion method as compared to dry noodle roll-type noodle making, and the texture of the characteristic noodles is different from that of dry noodles.

The pasta drying method is basically high temperature drying, but its maximum temperature is 80 to 120 ° C., which is far from the general drying temperature range of dry noodles. As for the drying time, the drying time of the pasta having a considerably dense structure is considerably shortened to about 1.5 to 5 hours as compared with dry noodles (Japanese Patent Publication No. 5-506366 and Japanese Patent Publication No. 6-244).
75, Japanese Patent Publication No. 6-34686).

[0006]

There is nothing to be referred to in the field of conventional dry noodle drying when trying to realize the short-time drying of dry noodles.

In addition, in the pasta drying method described in the prior patents, when the pasta is directly used for drying the dry noodles, such as the temperature and humidity setting conditions and the drying time, the dry noodles are colored and the texture is hardened. It was confirmed that the pasta deviated from the quality category, and it was found that the pasta drying method cannot be used for drying noodles.

As a factor that determines the quality of dried noodles including pasta, excluding parts derived from raw materials,
Drying conditions occupy a very important position.

By increasing the drying temperature, the diffusion rate of water from the inside of the noodle band gradually increases. On the other hand, the evaporation rate of water from the surface of the noodle band changes depending on the relative humidity of the air around the noodle band. This is a well-known fact, and it is important to dry the noodle strings while keeping a good balance between them. Although it exists as a theory, considering the actual manufacturing process of dry noodles, the judgment as to whether or not it is balanced is consequently based on the quality.

In addition to that, since raising the drying temperature accelerates the coloring of the dry noodles, a new factor is involved in that it is not always possible to obtain dry noodles simply by balancing the water content inside and outside the noodle strings. The drying control is made more complicated.

[0011]

In the category of conventional dry noodle drying conditions, although it can be said that there is a strict difference in quality due to a difference in temperature, it is considered that the quality of general dry noodles can be summarized. But as the drying temperature increases,
The difference from the dry noodles produced by the conventional concept becomes gradually larger, simply by raising the drying temperature, and under the high temperature drying conditions as seen in the pasta drying method, coloring of noodle strings, starch by heat, protein, In general, the quality of the dried noodles changes in a direction unfavorable as dry noodles, such as the texture of the noodles being hardened and the performance thereof being boiled due to the modification of the ingredients.

In the present invention, as a result of intensive studies on high temperature drying aimed at drastically shortening the drying time of conventional dry noodles, as a result, attention was paid to the first half region of the drying, that is, the region where the moisture content of the noodles is dried up to about 20%. It was discovered that the quality of the dried noodles that were finished changed greatly depending on how. That is, it can be said that the temperature history and the drying speed in the drying of this region determine a considerable part of the quality of the dried noodles.

When dry noodles are exposed to a high temperature when the moisture content of the noodles is relatively high, a remarkable change in color tone and deterioration of quality occur. This is 60 ° C when the noodle moisture content is high in the initial stage of drying.
This is because, when the product temperature rises in a high temperature range exceeding 0 ° C, coloration due to heat gelatinization of starch and heat denaturation of protein, poor boilability, and hardening of texture simultaneously occur.

The inventors of the present invention have studied drying conditions in which the coloring of noodles and the hardening of the texture of noodles do not occur in this drying region and which can be dried quickly in a short time. * The drying temperature is 45 to 60 ° C. , Relative humidity of 30-60%,
By controlling the flow of air so that the moisture content of the noodles is reduced to about 20% and the drying speed is about 40 minutes (preferably 20 to 40 minutes), dry noodles with excellent quality can be produced in a short time. We have discovered a method of drying dried noodles that makes it possible. What is important here is not only the temperature and humidity, but also the maintenance of quality by controlling the drying speed. Even if the noodles are exposed to a high temperature to some extent, if the moisture evaporates from the noodle surface actively, the latent heat of evaporation of water from the noodles is removed, so the temperature rise of the noodles is kept below the ambient temperature, The quality is kept in good condition. However, if the drying speed is too slow, coloring occurs even in this temperature and humidity zone, and at the same time, quality deterioration occurs. Control of these three points of temperature, humidity and drying speed is the basis of the drying condition that does not deteriorate the quality of dried noodles.
The present invention is based on this idea.

The reason for this range of conditions is that the optimum conditions differ depending on the thickness of the target noodles and the amount of added salt, and in the case of a special formulation such as Japanese buckwheat. Further, in terms of manufacturing conditions, this condition (especially wind speed) needs to be adjusted depending on the interval between rolling pin and the shape of the rolling pin hung on the rolling pin.

After reducing the noodle water content to 20% or less,
The following steps are performed. By increasing the drying temperature to promote the internal diffusion of noodle moisture and to prevent excessive surface drying, the process of drying to the final moisture while keeping the drying humidity higher than the first half, the drying humidity at the final stage of drying 75 A process of maintaining a high humidity of up to 85% to correct the water content difference between the inside and outside of the noodle strings. A step of lowering the product temperature to the normal temperature range without increasing or decreasing the moisture content of the noodles, and after all of these steps, the final moisture content can be dried to the final moisture content in about 3 hours, and the conditions under which dry noodles exhibiting good quality can be obtained are To establish. The combination of the conditions in the latter half of the drying also differs depending on the type of noodles to be used. Of course, even in this drying area, the above-mentioned drying temperature,
If the concept of controlling the humidity and the drying rate is not similarly applied, dried noodles having good quality cannot be obtained.

By adopting the method for producing dry noodles of the present invention, it is incomparable with high temperature drying such as simply raising the temperature and the drying method as found in the pasta patent.
It is possible to manufacture dry noodles of a quality comparable to that of conventional dry noodles manufactured by general low-temperature drying in a short time.

[0018]

EXAMPLES The present invention will be described in more detail with reference to the examples below, and the properties will be compared with the dry noodles obtained by the conventional method and the high temperature drying conditions found in the pasta patent. The results are shown below. Example 1 Water was mixed with wheat flour and salt (5% by weight of wheat flour), kneaded, compounded, rolled, cut out with a No. 8 cutting blade roll, and cut to obtain raw noodle strings (thickness). 1.8
mm, width 3.75 mm). Then, the same amount of noodle noodles were hung on each of the predetermined amounts, and dried under the drying conditions shown in Table 1 to obtain dried udon noodles for 3 hours.

[0019]

[Table 1] (Margins below) * As reference data, the drying curve of the udon dried in Example 1 is shown in FIG.

As described in the claims, it can be seen from this drying curve that the noodle moisture content is reduced to 20% or less in the first 40 minutes.

The noodle moisture content does not increase or decrease in the drying end region, indicating that the noodles are in the state as described in the claims. (Example 2) Water was mixed with wheat flour and salt (3% by weight of wheat flour), kneaded, compounded, rolled, cut out with a No. 20 cutting blade roll, and cut to obtain raw noodle strings (thickness) 1.
2 mm, width 1.5 mm). Then, the same raw noodle strings were hung on a predetermined amount each, and then dried under the drying conditions shown in Table 2 to obtain cold wheat dry noodles dried for 3 hours.

[0022]

[Table 2] (Below margin) (Example 3) Wheat flour, buckwheat flour (vs. flour 30% by weight), salt (vs. flour 3% by weight) were added and kneaded.
After compounding and rolling, it was cut with a No. 20 cutting blade roll and cut to obtain raw noodle strings (thickness 1.2 mm, width 1.
5 mm). Then, after hanging a certain amount of the same noodle noodles by a predetermined amount,
The noodles were dried under the drying conditions shown in Table 3 to obtain dried Japanese noodles for 3 hours.

[0023]

[Table 3] (The following margins) (Comparative Example 1) The raw noodle strings were prepared in the same manner as in Example 1, and the maximum drying temperature of 30 ° C and the total drying time of 15 hours, which are the conventional drying conditions for our conventional udon dried noodles, were used. Dry it
I got udon noodles. (Comparative Example 2) Raw noodle strings were prepared in the same manner as in Example 1 and dried under the high temperature drying conditions shown in the pasta patent of Table 4 to obtain udon dried noodles dried for 3 hours (Japanese Patent Publication No. 6- 34
(Excerpt from 686 publication).

[0024]

[Table 4] (Margins below) From the above, the udon dried noodle samples obtained in Example 1 and Comparative Examples 1 and 2 were each subjected to a sensory evaluation by a 2-point evaluation.

Boil time 12 minutes Boil 2 minutes Steam using "Udon sensory evaluation paper" shown in Table 5
Sensory evaluation was performed by 12 panelists in terms of appearance, texture, taste, and overall evaluation, using the control as a reference. The evaluation was carried out on the evaluation of Example 1 with respect to Comparative Examples 1 and 2 which were used as a standard, and if the Example was preferred to the Comparative Example for each item, +
It was scored on the side and, if inferior, on the side. The results are shown in Tables 6 and 7. (Below margin)

[0026]

[Table 5]

[0027]

[Table 6]

[0028]

[Table 7] * Evaluation of Example 1 with respect to Control Example 1 In each item, the average value is located on the plus side rather than the quality of Control Example 1 used as a reference, and it can be seen that this is a good evaluation. Further, in the t-test, there are significant differences in two points, “appearance” and “smoothness”, and whether the quality of Example 1 is the same as that of Control Example 1 (item with no significant difference) in terms of statistics. It was judged that the quality was higher than that, which proves that the invention product has a good quality which is not different from dried noodles dried in the conventional temperature range.

* Evaluation of Example 1 with respect to Control Example 2 Although the evaluation is inclined to the plus side as in the case of Control Example 1, the evaluation on the minus side is not obtained at all. Also, the absolute value of the positive evaluation point is larger than that of Comparative Example 1. This indicates that the quality of Comparative Example 2 is not good as a dry noodle, considering that Example 1 has a normal level of dry noodle quality. When the actual evaluation of Comparative Example 2 is expressed in sentences, it becomes the expression "Boiled poorly, the hue is slightly dull, it is not glossy, and the texture is not smooth and elastic". Was judged to have a quality difference (in the sense of being bad). In terms of statistics, there was a significant difference in all items, and the risk rate was 1%, which was a very high probability. From this also, it was judged that the quality of Control Example 2 was clearly poor.

Therefore, it has been clarified from the above results that dry noodles of good quality cannot be obtained under the drying conditions shown in the pasta patent adopted in Comparative Example 2.

* Embodiments 2 and 3 were also sensory-evaluated individually, but the evaluation was good.

[0032]

As is clear from the sensory comparison results of Example 1 and the sensory evaluation results of Examples 2 and 3, the conventional dry noodles which cannot be obtained by other high temperature drying by carrying out the present invention are obtained. With this, dried noodles of good quality with no change in quality can be produced in a short time.

[Brief description of drawings]

FIG. 1 is a graph showing a drying curve of udon that has been dried in one example of the method for drying dried noodles of the present invention.

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] February 19, 1996

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction contents]

[Document Name] Statement

Title of the invention Drying method of dried noodles

[Claims]

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for drying dry noodles, and more particularly to a method for drying dry noodles which can shorten the drying time and obtain high quality dry noodles.

[0002]

2. Description of the Related Art Although the method of drying dried noodles varies from company to company, they are generally roughly classified into (a) preliminary drying (b) main drying (c) finish drying, and the drying temperature varies among vendors. However, it is said that the temperature is about 10 to 45 ° C,
It is considered that most dry noodle manufacturers dry in this temperature range.

Further, in the patent for improving the quality of dried noodles, it is mentioned that the quality is improved by lowering the temperature, such as 35 ° C. or less and 20 ° C. or less in preliminary drying (Japanese Patent Laid-Open No. 56-56). 61968, Japanese Patent Publication Sho 5
6-42255, JP-A-58-170445, JP-B-4-14943, and Food Science 1980N.
o, 57, P53, etc.).

On the other hand, pasta is common as the same dried noodles in Western countries. As the method of drying the pasta, high temperature drying is adopted as in the present invention. However, the pasta noodle making method is an extrusion method as compared to dry noodle roll-type noodle making, and the texture of the characteristic noodles is different from that of dry noodles.

The pasta drying method is basically high temperature drying, but its maximum temperature is 80 to 120 ° C., which is far from the general drying temperature range of dry noodles. As for the drying time, the drying time of the pasta having a considerably dense structure is considerably shortened to about 1.5 to 5 hours as compared with dry noodles (Japanese Patent Publication No. 5-506366 and Japanese Patent Publication No. 6-244).
75, Japanese Patent Publication No. 6-34686).

[0006]

There is nothing to be referred to in the field of conventional dry noodle drying when trying to realize the short-time drying of dry noodles.

In addition, in the pasta drying method described in the prior patents, when the pasta is directly used for drying the dry noodles, such as the temperature and humidity setting conditions and the drying time, the dry noodles are colored and the texture is hardened. It was confirmed that the pasta deviated from the quality category, and it was found that the pasta drying method cannot be used for drying noodles.

As a factor that determines the quality of dried noodles including pasta, excluding parts derived from raw materials,
Drying conditions occupy a very important position.

By increasing the drying temperature, the diffusion rate of water from the inside of the noodle band gradually increases. On the other hand, the evaporation rate of water from the surface of the noodle band changes depending on the relative humidity of the air around the noodle band. This is a well-known fact, and it is important to dry the noodle strings while keeping a good balance between them. Although it exists as a theory, considering the actual manufacturing process of dry noodles, the judgment as to whether or not it is balanced is consequently based on the quality.

In addition to that, since raising the drying temperature accelerates the coloring of the noodles, it is not always possible to obtain dry noodles simply by balancing the water content inside and outside the noodle strings. The drying control is made more complicated.

[0011]

In the category of conventional dry noodle drying conditions, although it can be said that there is a strict difference in quality due to a difference in temperature, it is considered that the quality of general dry noodles can be summarized. But as the drying temperature increases,
The difference from the dry noodles produced by the conventional concept becomes gradually larger, simply by raising the drying temperature, and under the high temperature drying conditions as seen in the pasta drying method, coloring of noodle strings, starch by heat, protein, In general, the quality of the dried noodles changes in a direction unfavorable as dry noodles, such as the texture of the noodles being hardened and the performance thereof being boiled due to the modification of the ingredients.

In the present invention, as a result of intensive studies on high temperature drying aimed at drastically shortening the drying time of conventional dry noodles, as a result, attention was paid to the first half region of the drying, that is, the region where the moisture content of the noodles is dried up to about 20%. It was discovered that the quality of the dried noodles that were finished changed greatly depending on how. That is, it can be said that the temperature history and the drying speed in the drying of this region determine a considerable part of the quality of the dried noodles.

When noodles are exposed to a high temperature when the water content is relatively high, a remarkable change in color tone and deterioration of quality occur. This is 60 ° C when the noodle moisture content is high in the initial stage of drying.
This is because, when the product temperature rises in a high temperature range exceeding 0 ° C, coloration due to heat gelatinization of starch and heat denaturation of protein, poor boilability, and hardening of texture simultaneously occur.

The present inventors have studied drying conditions in which the coloring phenomenon of noodles and the hardening phenomenon of the texture of noodles do not occur in this drying region and which can be dried quickly in a short time, and the drying temperature is 40 to 60 ° C. , Relative humidity of 30-60%,
By controlling the flow of air so that the moisture content of the noodles is reduced to about 20% and the drying speed is about 40 minutes (preferably 20 to 40 minutes), dry noodles with excellent quality can be produced in a short time. We have discovered a method of drying dried noodles that makes it possible. What is important here is not only the temperature and humidity, but also the maintenance of quality by controlling the drying speed. Even if the noodles are exposed to a high temperature to some extent, if the moisture evaporates from the noodle surface actively, the latent heat of evaporation of water from the noodles is removed, so the temperature rise of the noodles is kept below the ambient temperature, The quality is kept in good condition. However, if the drying speed is too slow, coloring occurs even in this temperature and humidity zone, and at the same time, quality deterioration occurs. Control of these three points of temperature, humidity and drying speed is the basis of the drying condition that does not deteriorate the quality of dried noodles.
The present invention is based on this idea.

The reason for this range of conditions is that the optimum conditions differ depending on the thickness of the target noodles and the amount of added salt, and in the case of a special formulation such as Japanese buckwheat. Further, in terms of manufacturing conditions, this condition (especially wind speed) needs to be adjusted depending on the interval between rolling pin and the shape of the rolling pin hung on the rolling pin.

After reducing the noodle water content to 20% or less,
The following steps are performed. By increasing the drying temperature to promote the internal diffusion of noodle moisture and to prevent excessive surface drying, the process of drying to the final moisture while keeping the drying humidity higher than the first half, the drying humidity at the final stage of drying 75 A process of maintaining a high humidity of up to 85% to correct the water content difference between the inside and outside of the noodle strings. A step of lowering the product temperature to the normal temperature range without increasing or decreasing the moisture content of the noodles, and after all of these steps, the final moisture content can be dried to the final moisture content in about 3 hours, and the conditions under which dry noodles exhibiting good quality can be obtained are To establish. The combination of the conditions in the latter half of the drying also differs depending on the type of noodles to be used. Of course, even in this drying area, the above-mentioned drying temperature,
If the concept of controlling the humidity and the drying rate is not similarly applied, dried noodles having good quality cannot be obtained.

By adopting the method for producing dry noodles of the present invention, it is incomparable with high temperature drying such as simply raising the temperature and the drying method as found in the pasta patent.
It is possible to manufacture dry noodles of a quality comparable to that of conventional dry noodles manufactured by general low-temperature drying in a short time.

[0018]

EXAMPLES The present invention will be described in more detail with reference to the examples below, and the properties will be compared with the dry noodles obtained by the conventional method and the high temperature drying conditions found in the pasta patent. The results are shown below. Example 1 Water was mixed with wheat flour and salt (5% by weight of wheat flour), kneaded, compounded, rolled, cut out with a No. 8 cutting blade roll, and cut to obtain raw noodle strings (thickness). 1.8
mm, width 3.75 mm). Then, the same amount of noodle noodles were hung on each of the predetermined amounts, and dried under the drying conditions shown in Table 1 to obtain dried udon noodles for 3 hours. (Below margin)

[0019]

[Table 1] * As reference data, the drying curve of the udon dried in Example 1 is shown in Fig. 1.

As described in the claims, it can be seen from this drying curve that the noodle moisture content is reduced to 20% or less in the first 40 minutes.

The noodle moisture content does not increase or decrease in the drying end region, indicating that the noodles are in the state as described in the claims. (Example 2) Water was mixed with wheat flour and salt (3% by weight of wheat flour), kneaded, compounded, rolled, cut out with a No. 20 cutting blade roll, and cut to obtain raw noodle strings (thickness) 1.
2 mm, width 1.5 mm). Then, the same raw noodle strings were hung on a predetermined amount each, and then dried under the drying conditions shown in Table 2 to obtain cold wheat dry noodles dried for 3 hours. (Below margin)

[0022]

[Table 2] (Example 3) Wheat flour, buckwheat flour (to 30% by weight of wheat flour) and salt (to 3% by weight of wheat flour) were added and kneaded.
After compounding and rolling, it was cut with a No. 20 cutting blade roll and cut to obtain raw noodle strings (thickness 1.2 mm, width 1.
5 mm). Then, after hanging a certain amount of the same noodle noodles by a predetermined amount,
The noodles were dried under the drying conditions shown in Table 3 to obtain dried Japanese noodles for 3 hours.

[0023]

[Table 3] (The following margins) (Comparative Example 1) The raw noodle strings were prepared in the same manner as in Example 1, and the maximum drying temperature of 30 ° C and the total drying time of 15 hours, which are the conventional drying conditions for our conventional udon dried noodles, were used. Dry it
I got udon noodles. (Comparative Example 2) Raw noodle strings were prepared in the same manner as in Example 1 and dried under the high temperature drying conditions shown in the pasta patent of Table 4 to obtain udon dried noodles dried for 3 hours (Japanese Patent Publication No. 6- 34
(Excerpt from 686 publication).

[0024]

[Table 4] (Margins below) From the above, the udon dried noodle samples obtained in Example 1 and Comparative Examples 1 and 2 were each subjected to a sensory evaluation by a 2-point evaluation.

Boil time 12 minutes Boil 2 minutes Steam using "Udon sensory evaluation paper" shown in Table 5
Sensory evaluation was performed by 12 panelists in terms of appearance, texture, taste, and overall evaluation, using the control as a reference. The evaluation was carried out on the evaluation of Example 1 with respect to Comparative Examples 1 and 2 which were used as a standard, and if the Example was preferred to the Comparative Example for each item, +
It was scored on the side and, if inferior, on the side. The results are shown in Tables 6 and 7. (Below margin)

[0026]

[Table 5]

[0027]

[Table 6]

[0028]

[Table 7] * Evaluation of Example 1 with respect to Control Example 1 In each item, the average value is located on the plus side rather than the quality of Control Example 1 used as a reference, and it can be seen that this is a good evaluation. Further, in the t-test, there are significant differences in two points, “appearance” and “smoothness”, and whether the quality of Example 1 is the same as that of Control Example 1 (item with no significant difference) in terms of statistics. It was judged that the quality was higher than that, which proves that the invention product has a good quality which is not different from dried noodles dried in the conventional temperature range.

* Evaluation of Example 1 with respect to Control Example 2 Although the evaluation is inclined to the plus side as in the case of Control Example 1, the evaluation on the minus side is not obtained at all. Also, the absolute value of the positive evaluation point is larger than that of Comparative Example 1. This indicates that the quality of Comparative Example 2 is not good as a dry noodle, considering that Example 1 has a normal level of dry noodle quality. When the actual evaluation of Comparative Example 2 is expressed in sentences, it becomes the expression "Boiled poorly, the hue is slightly dull, it is not glossy, and the texture is not smooth and elastic". Was judged to have a quality difference (in the sense of being bad). In terms of statistics, there was a significant difference in all items, and the risk rate was 1%, which was a very high probability. From this also, it was judged that the quality of Control Example 2 was clearly poor.

Therefore, it has been clarified from the above results that dry noodles of good quality cannot be obtained under the drying conditions shown in the pasta patent adopted in Comparative Example 2.

* Embodiments 2 and 3 were also sensory-evaluated individually, but the evaluation was good.

[0032]

As is clear from the sensory comparison results of Example 1 and the sensory evaluation results of Examples 2 and 3, the conventional dry noodles which cannot be obtained by other high temperature drying by carrying out the present invention are obtained. With this, dried noodles of good quality with no change in quality can be produced in a short time.

[Brief description of drawings]

FIG. 1 is a graph showing a drying curve of udon that has been dried in one example of the method for drying dried noodles of the present invention.

Claims (1)

[Claims] 1. In the dry noodle drying method, in order to shorten the drying time by raising the drying temperature, so-called high-temperature short-time drying, in the first half region of drying in which the noodle moisture content is about 20%, the set drying temperature is 45- 60 ° C. Set dry humidity Step of keeping in the range of 30 to 60% RH Drying so that the time until the moisture content of noodles in the first half of the drying is reduced to 20% or less can be about 40 minutes (preferably in the range of 20 to 40 minutes) Step of controlling indoor air flow to suppress product temperature rise in the first half of drying In the latter half of drying, that is, in the drying step of 20% or less of noodle moisture, promote the internal diffusion of noodle moisture in the range of the following conditions. , A process for shortening the drying time and stabilizing the quality Setting drying temperature 60 to 100 ° C Setting drying humidity 60 to 80% RH At the final stage of drying, the conditions of the previous stage and 0 to 20 ° C
The temperature difference to the side, the humidity difference to the + side of 5 to 20% RH is provided, and the process of maintaining the dry humidity at 75 to 85% RH is 2
A process for correcting the water content difference between the inside and outside of the noodle band by providing it in the range of 0 to 60 minutes A process of keeping the atmospheric humidity at 75 to 85% RH and lowering the product temperature to the normal temperature range without increasing or decreasing the noodle water content By carrying out each of the above items, a method for producing dry noodles in which the total drying time is shortened to 3 hours or less, and the quality is comparable to that of conventional dry noodles dried at room temperature and exhibits good quality.