Nisshin Foods Inc.

Youichirou Miya

Makoto Ito

Takenori Watanabe

Norio Koizumi

Youhei Suga

Tsuguhiko Yoshida

Kentarou Irie

Fusaki Kajio

Hitomi Yamaguchi

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 a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta, comprising cooling a boiled pasta and attaching, to the surface of the pasta, a ground product of a pasta, followed by freezing.

Frozen pasta

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.

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Fujimino, Japan

Youichirou Miya