Nisshin Foods Inc.

Kentarou Irie

Takenori Watanabe

Norio Koizumi

Youhei Suga

Tsuguhiko Yoshida

Youichirou Miya

Tatsurou Maeda

Yumiko Nakanishi

Provided is frozen noodles in which freezer burn is unlikely to occur. A method for producing frozen noodles comprises: a step of attaching a composition to cooked noodles, the composition comprising at least water, oil or fat and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa&#xb7;s at 60&#xb0; C.; and a step of freezing the noodles to which the composition has attached.

Production method for frozen noodles and composition for preventing freezer burn

Provided is a method for producing frozen noodles comprising: a step of attaching a composition comprising xanthan gum and having a viscosity of from 30 to 2000 mPa&#xb7;s at 60&#xb0; C. to cooked noodles obtained by cooking fresh noodles produced by a rolling noodle-manufacturing method; and a step of freezing the noodles to which the composition has attached.

Frozen noodles and production method therefor

A fresh pasta capable of providing a cooked pasta having a smooth surface appearance and a hard and elastic texture comparable to boiled dry pasta. A method for manufacturing a fresh pasta comprising extruding, at a pressure of 80 kgf/cmto 200 kgf/cmto form noodles, a dough obtained by kneading a raw material flour comprising a wheat flour of hexaploid wheat group and having a gluten index of 45 to 100.

Method for manufacturing fresh pasta

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Fujimino, Japan

Kentarou Irie