FROZEN COOKED NOODLE

• Main Authors: AKIKUSA SHINGO, TSUDA YASUYUKI, NAGAI TAKAO, ISONO YOKO
• Format: Patent
• Language: English; Japanese
• Published: 06.10.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a frozen cooked noodle which becomes a cooked noodle excellent in texture and loosening properties, when being thawed by adding hot water to the noodle.SOLUTION: There is provided a frozen cooked noddle which is thawed by hot water, configured so that, a mass ratio of (A) and (B) is 1:0.25-1, in which (A) is a frozen cooked noodle and (B) frozen soup and/or water, a mass ratio of the (A) and (C) hot water used for thawing, is (A):(C)=1:1-3, and the frozen cooked noodle is configured so that, after thawing by the (C), (A) and if necessary, a part of (B), the whole or residual part of the (B) are added to the noodle for eating.SELECTED DRAWING: None 【課題】湯を加えて解凍することでほぐれ性と食感に優れた調理麺となる冷凍調理麺の提供。【解決手段】湯で解凍される冷凍調理麺であって、（Ａ）：凍結した調理済み麺と、（Ｂ）：凍結したスープ及び／又は水、を含み、（Ａ）と（Ｂ）の質量比が、（Ａ）：（Ｂ）＝１：０．２５～１であり、（Ａ）と、（Ｃ）：解凍に用いる湯、との質量比が、（Ａ）：（Ｃ）＝１：１～３であり、該冷凍調理麺は、（Ａ）、及び必要に応じて（Ｂ）の一部を、（Ｃ）で解凍した後、（Ｂ）の全部又は残部を添加して喫食されるものである、冷凍調理麺。【選択図】なし