PROBLEM TO BE SOLVED: To provide a method for producing cooked noodles having a firm, satisfactory texture and a suitable saltiness, satisfactory in coating with a source, and further having no hardness and brittleness even if being reheated after refrigeration or freezing preservation.SOLUTION: Provided is a method for producing cooked noodles comprising: a pregelatinization step where noodles are subjected to pregelatinization treatment using the first salt water prepared by adding salt of 0.1 to 2 mass% to water a cooling step where the noodles subjected to the pregelatinization step are contacted with salt-free water, and the noodles are cooled and a salt water contact step where the noodles subjected to the cooling step are contacted with the second salt water prepared by adding salt of 0.2 to 3 mass% to water.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】締まりのある良好な食感と適度な塩味とを有し、ソースとの絡みが良く、しかも冷蔵又は冷凍保存後に再加熱しても硬さや脆さのない、調理済み麺類の製造方法を提供すること。【解決手段】本発明の調理済み麺類の製造方法は、水に食塩を0.1~2質量%添加して調製した第1の食塩水を用いて、麺類をα化処理するα化工程と、前記α化工程を経た麺類に、食塩無添加水を接触させて該麺類を冷却する冷却工程と、前記冷却工程を経た麺類に、水に食塩を0.2~3質量%添加して調製した第2の食塩水を接触させる食塩水接触工程とを含む。【選択図】なし
