BOILED NOODLE PRODUCTION METHOD, BOILED NOODLE, AND TEXTURE IMPROVEMENT METHOD AFTER PRESERVING BOILED NOODLE

摘要

PROBLEM TO BE SOLVED: To provide a production method for obtaining boiled noodles as boiled noodles obtained by boiling dry noodles, and improved in texture after refrigerating or freezing, boiled noodles, and a texture improvement method for improving texture after refrigerating or freezing of boiled noodles obtained by boiling dry noodles.SOLUTION: A production method for boiled noodles includes: a step of soaking dried noodles having a protein extraction rate of 30% or less in a soaking solution so as to put the moisture content of noodles into a range of 44-53 mass%; and a step of boiling the noodles after soaking. In the production method for the boiled noodles for a refrigeration food product, the dry noodles contain tapioca starch, and the noodles are soaked in a soaking solution obtained by adding organic acid to a soaking solution so as to put pH of the noodles after soaking into a range of 4.0-6.0 followed by boiling, and eaten without being re-heated after six hours or more pass under a refrigeration condition.SELECTED DRAWING: None