PRODUCING METHOD OF REFRIGERATED COOKED NOODLES EATEN WITHOUT RE-HEATING

To provide noodles that have a good texture even when eaten without re-heating after being refrigerated.SOLUTION: A producing method of refrigerated cooked noodles eaten without re-heating includes a step cooking raw noodles and a step refrigerating the cooked noodles. The raw noodles are multilayer...

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Bibliographische Detailangaben
1. Verfasser:	TOYODA HAJIME
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 noodles that have a good texture even when eaten without re-heating after being refrigerated.SOLUTION: A producing method of refrigerated cooked noodles eaten without re-heating includes a step cooking raw noodles and a step refrigerating the cooked noodles. The raw noodles are multilayer noodles having a laminated structure in which a B layer is arranged between two A layers, and the pH of the A layer dough is 7.5-9.4, and the pH of the B layer dough is higher than the pH of the A layer dough and lower than 10.3.SELECTED DRAWING: None 【課題】冷蔵保存後に再加熱せずに喫食しても良好な食感を有する麺類の提供。【解決手段】再加熱されずに喫食される冷蔵調理済み麺類の製造方法であって、生麺類を加熱調理する工程と、該加熱調理した麺類を冷蔵する工程を含み、該生麺は、２つのＡ層の間にＢ層が配置された積層構造を有する多層麺であり、該Ａ層の生地のｐＨが７．５～９．４であり、かつ該Ｂ層の生地のｐＨが該Ａ層の生地のｐＨよりも高くかつｐＨ１０．３以下である、方法。【選択図】なし