Nisshin Foods Inc.

Norio Koizumi

Takenori Watanabe

Youichirou Miya

Youhei Suga

Kentarou Irie

Tsuguhiko Yoshida

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

Provided is frozen cooked noodles which can be stored in a frozen state for a long time and present satisfactory appearance and texture after defrosting. A method for manufacturing frozen cooked noodles comprising obtaining raw noodles by extruding dough containing from 0.5 to 5 parts by mass of a plant protein and 100 parts by mass of wheat flour containing 70 mass % or more of a regular wheat flour at a pressure of from 60 kgf/cmto 160 kgf/cm, cooking the raw noodles, and freezing the cooked noodles.

Method for manufacturing frozen cooked noodles

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.

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Fujimino, Japan

Norio Koizumi