To provide a novel packaged boiled noodle which has no denaturation of noodles, retains its taste, does not cause bacterial contamination, is difficult to be cut, and has a better taste and texture of noodles than conventional boiled noodles Provide while drastically reducing the amount of water used and the amount of wastewater without keeping the manufacturing environment at positive pressure with clean air or using a clean roomSOLUTION: Boil the noodles by putting raw noodles in water or boiling water immediately before boiling in the boil tank, then taking out the boiled noodles, then chilling water to wash away the slime of the surface of the noodles, Immerse in prepared water, drain noodles into packaging containers and seal them to make packaged boiled noodles, then cool them until the noodle core temperature reaches 6 ~ 10 for each packaging container. Prepacked boiled noodle . Furthermore, in the apparatus using the above-mentioned method, raw bread is put into water or boiling water immediately before boiling of the boil tank, and the process from boiling the noodles to filling the noodles in the packaging containers is carried out by substantially saturating In the presence of water vapor.BACKGROUND OF THE INVENTION【課題】麺の変性がなく、食味の保持され、菌汚染が生じず、切断されにくく、かつ、麺のコシや食感が、従来の茹で麺に比して良い新たな包装済み茹で麺を、製造環境を清浄空気で陽圧に保持したりクリーンルームを用いることせず、水の使用量と排水量を大幅に削減しながら提供する【解決手段】ボイル槽の沸騰直前の水または沸騰水の中に生めんを投入して麺を茹で、次いで茹でられた麺を取り出した後にチラー水を掛け流して麺表面のぬめりを洗い流し、さらにpH調製水に浸漬し、水切り後に麺を包装容器内に充填密封して包装済み茹で麺とし、その後に、包装容器ごと麺芯温が6℃~10℃になるまで冷却する方法により包装済み茹で麺を製造する。さらに、前記方法を用いる装置において、前記ボイル槽の沸騰直前の水または沸騰水の中に生めんを投入し、麺を茹でる処理から麺を包装容器内に充填するまでを、ボイル槽由来の略飽和状態の水蒸気存在下にて行う。【選択図】 図1
