PROBLEM TO BE SOLVED: To provide frozen cooked raw noodles preservable for a long term by freezing, and having an excellent appearance, and preferable texture with viscousness and resilience after being thawed.SOLUTION: A production method of frozen cooked raw noodles includes heating-cooking followed by freezing of raw noodles obtained by extruding at a pressure of 80 kgf/cm2 to 200 kgf/cm2, a dough prepared from precursor powder containing durum powder and wheat flour from domestically-produced wheat at the blending ratio of 70:30 to 5:95.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】冷凍で長期保存が可能であり、且つ解凍後には良好な外観、及び粘りと弾力のある好ましい食感を有する冷凍調理済み生麺類の提供。【解決手段】デュラム粉と国内産小麦の小麦粉とを70:30~5:95の配合比で含有する原料粉から調製された生地を80kgf/cm2~200kgf/cm2の圧力で押出して得られた生麺類を、加熱調理した後、凍結することを含む、冷凍調理済み生麺類の製造方法。【選択図】なし
