METHOD FOR PRODUCING COOKED NOODLE
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United States of America Patent
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Issued Date -
May 7, 2015
app pub date -
Jul 26, 2013
filing date -
Jul 31, 2012
priority date (Note) -
Abandoned
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Abstract
Provided is a cooked noodle capable of maintaining a good texture and good taste and flavor even after refrigerated or frozen-stored. A method for producing a cooked noodle, comprising allowing a liquid comprising 1.0 to 15.0% by mass of a sugar and 0.5 to 8.0% by mass of a starch to attach to a heat-cooked noodle.
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