PROCESSING METHOD OF INSTANT ROD NOODLE AND ITS DEVICE

PROBLEM TO BE SOLVED: To provide rod-state dry fine noodles, rod-state dry wheat noodles, rod-state dry buckwheat noodles, rod-state dry Champon noodles, rod-state dry Ramen, rod-state dry spaghetti and rod-state dry macaroni, grains such as millet, barnyard grass, white rice, whole rice, unpolished rice, wheat and corn, and beans such as soybeans, Azuki-beans and green peas, all of which become eatable by only being immersed into hot water.SOLUTION: Raw fine noodles C or grains adsorbed with water components in saturated states are put into a high-pressure pot A, and heated at a temperature, for example, not lower than 126°C by using the steam pressure of one atmosphere pressure, or two atmospheres pressure to three atmospheres pressure, and next, the inside pressure of the high-pressure pot A is pressure-reduced to a super-vacuum state at a level of minus one atmosphere pressure. Then, the fine noodles C or the grains are brought into completely-dried states that their water components become, for example, not higher than 0.6%, after that, the inside pressure of the high-pressure pot A is returned to pressure which is the same as atmospheric pressure, and the dry fine noodle C or the grains whose water components have become 0.6% or smaller are solar-dired or naturally dried and removed in moisture by removing the takeout remaining heat of the high-pressure pot A.