Abstract: Frozen instant cooking noodles having a cross-sectional void space percent of 40 to 80% which are capable of uniformly thawing by heat in a very short time to provide a fully cooked noodles having good texture for eating are produced by subjecting noodles to .alpha. conversion so as to control a yield of the noodles within the range of 200 to 280%, quickly cooling the .alpha. converted noodles in cold water at 0.degree. to 5.degree. C., arranging individual strings of the noodle at random to form a noodle lump and freezing the lump.

Abstract: Extruded elongate pasta is disclosed, each pasta strand having at least one groove formed longitudinally in the pasta strand in such a manner that the total cross sectional area of the groove is 2 to 25% of the cross sectional area of the pasta strand, and the groove in the pasta strand is substantially closed after the elongate pasta is boiled or dipped in hot water.

Abstract: Extruded elongate pasta is disclosed, each pasta strand having at least one groove formed longitudinally in the pasta strand in such a manner that the total cross sectional area of the groove is 2 to 25% of the cross sectional area of the pasta strand, and the groove in the pasta strand is substantially closed after the elongate pasta is boiled or dipped in hot water. A die structure for extruding the elongate pasta is also disclosed, the die structure being so arranged that a projection is projected toward the axis of a die hole from the inner surface of the die hole and that the coefficient of friction of the inner surface of the die hole is 0.4 or less. It is preferable that a tapered portion is formed on the upstream end of the projection. Further, an extruder for forming the elongate pastas which has a number of such die holes is also disclosed, in which projections of the die holes are projected perpendicularly to the aligning direction of the die holes.

Abstract: Combination use of citric or/and lactic acid with table salt in one solution is extremely effective to enhance the preservability of boiled noodle products to be commercially distributed at an ordinary temperature. Boiled noodles are subject to immersion treatment with the aqueous solution containing said combination and then, without rinsing, packaged and heat sterilized for commercial distribution. Additional use of sodium glutamate is proposed for improving palatability if desired.

Abstract: Combination use of citric and/or lactic acid with table salt in one solution is extremely effective to enhance the preservability of boiled noodle products to be commercially distributed at an ambient temperature. Boiled noodles are subjected to immersion treatment with the aqueous solution containing said combination and then, without rinsing, packaged and heat sterilized for commercial distribution. Additional use of sodium glutamate is proposed for improving palatability if desired.