1. A method for producing frozen cooked noodles, comprising: obtaining noodles from a flour raw material containing from 5 to 80% by weight of processed tapioca starch； gelatinizing the noodles； securing the attachment of the gelatin containing composition to the gelatinized noodles thus obtained； self-freezing noodles with attached composition. 2. A method according to claim 1, wherein the composition comprising gelatin is an aqueous solution of gelatin containing from 0.1 to 8 wt.% Gelatin. The method of claim 1, wherein the gelatin-containing composition is a sauce containing 0.1 to 8% by weight of gelatin. The method of claim 1, wherein the amount of the gelatin-containing composition attached to the gelled noodles is 3% by weight or more per 100% by weight of the gelled noodles. The method according to claim 1, wherein the processed tapioca starch is one or more starches selected from the group consisting of esterified tapioca starch, esterified tapioca starch and crosslinked tapioca starch. The method of claim 1, wherein the processed tapioca starch is one or more starches selected from the group consisting of acetylated tapioca starch and hydroxypropylated tapioca starch. A method according to claim 1, wherein the raw flour material further comprises from 18 to 95 wt.% Grain flour. A method for producing boiled noodles, comprising thawing frozen boiled noodles obtained by the method according to one of claims. 1-7.1. Способ получения замороженной вареной лапши, включающий:получение лапши из исходного мучного материала, содержащего от 5 до 80 вес.% обработанного тапиокового крахмала；желатинизацию лапши；обеспечение прикрепления композиции, содержащей желатин, к полученной таким образом желатинизированной лапше； изамораживание лапши с прикрепленной композицией.2. Способ по п. 1, в котором композиция, содержащая желатин, представляет собой водный раствор желатина, содержащий от 0,1 до 8 вес.% желатина.3. Способ по п. 1, в котором композиция, содержащая желатин, п
