Nisshin Foods Inc.

Takenori Watanabe

Norio Koizumi

Youichirou Miya

Kentarou Irie

Youhei Suga

Tsuguhiko Yoshida

Tomoharu Makio

Kanako Kawata

Hitomi Yamaguchi

Youichiro Miya

Provided are takoyaki having a crisp texture on the surface and a soft and smooth texture inside and also having a high shape-retaining property. A takoyaki mix includes from 70 to 99.7% by mass of cereal flour and from 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature.

Takoyaki mix

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

Takenori Watanabe