After boiling the cooking being completed pasta and

摘要

PROBLEM TO BE SOLVED: To provide cooked pasta for solving quality deterioration caused by aging of starch, and having palate feeling without dry and crumbly feeling, same as just after boiling, especially even if eating after preserving by chilling or freezing, and excellent in springiness.;SOLUTION: The cooked pasta contains 2.0-10.0 mass% of saccharide on the surface layer of the pasta. A method for producing the cooked pasta comprises boiling dry pasta and soaking the boiled pasta in saccharide-containing aqueous solution maintained at 40-105°C for 5-60 min.;COPYRIGHT: (C)2007,JPO&INPIT