METHOD FOR PRODUCING COOKED NOODLES

To provide a method for producing cooked noodles which are to be served for eating with a sauce and the like entangled in the whole noodles in advance and which do not easily burn or harden even if frozen noodles include the step of being heated and thawed in a microwave oven.SOLUTION: Provided is a...

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Bibliographische Detailangaben
1. Verfasser:	YAEGASHI YUKI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	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
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Beschreibung
Zusammenfassung:	To provide a method for producing cooked noodles which are to be served for eating with a sauce and the like entangled in the whole noodles in advance and which do not easily burn or harden even if frozen noodles include the step of being heated and thawed in a microwave oven.SOLUTION: Provided is a method for producing cooked noodles which are served for eating with a sauce or a base entangled with the whole noodles. The noodles are coated with a disintegration improver containing a dye before they are frozen. Then the noodles are put into a container or a bag and a source or a baste is added over the noodles and they are frozen. After the noodles are heated and thawed in a microwave oven, the sauce or the baste is to be entangled with the whole noodles.SELECTED DRAWING: None 【課題】あらかじめ、麺全体にソース等が絡んだ状態で食に供される調理麺の製造方法であって、冷凍麺を電子レンジで加熱解凍する工程を含んでいても焦げや硬質化が発生し難い調理麺の製造方法を提供すること。【解決手段】麺全体にソース又はたれが絡んだ状態で食に供される調理麺の製造方法であって、麺を冷凍する前に色素を含む、ほぐれ改良剤で麺を被覆し容器又は袋に収容して、その麺にソース又はたれを上掛けして冷凍し、電子レンジで加熱解凍した後、ソース又はたれを麺全体に絡ませる調理麺の製造方法である。【選択図】なし