Frozen microwavable noodles, process for producing the same and method of heat reconstitution of the same

摘要

An ice layer membrane (6) of a definite thickness is formed at least on the external surface of frozen noodles such as pasta (spaghetti, etc.), Chinese noodles, iudon/i (wheat noodles) or isoba/i (buckwheat noodles). When such noodles are heat-reconstituted by microwaving, the ice layer membrane (6) is gradually melted so as to make up for the moisture loss, thereby preventing the noodles from drying. At the same time, the excessive water formed by the melting is vaporized and thus the noodles become less sticky. Thus, the frozen noodles can be heat-reconstituted without having a rough and dry texture or suffering from uneven heating and taken deliciously just like fresh-cooked noodles.