PROBLEM TO BE SOLVED: To provide a novel method of producing retort-pouch noodle that can be preserved for a long period of time, without damaging its inherent palatability and flavor.SOLUTION: The method of producing retort-pouch noodle is characterized by comprising, adding cooking oil to boiled noodle in an amount of at least 25 wt.% relative to boiled noodle, putting the noodle in a specified container, depressurizing the container to vacuum, sealing the container, and subsequently subjecting the noodle to retort sterilization according to a conventional method. The method as above described is further characterized by boiling noodle in a manner of allowing the same to contain moisture in an amount optimum for providing the same with excellent palatability and flavor when served as it is after unsealing the pouch or served heated, and subsequently adding cooking oil to the boiled noodle in an amount of at least 25 wt.%, preferably in an amount of not more than 50 wt.%, relative to the boiled noodle.COPYRIGHT: (C)2013,JPO&INPIT【課題】長期保存性を有すると共に麺本来の食味や風味を損なわずに製造することができる新規なレトルト麺の製造方法を提供する。【解決手段】茹麺に対して25重量%以上の食用油を加え、所定の容器に入れて真空引きシールした後、常法によりレトルト殺菌する。レトルト麺を開封してそのまま、あるいは温めて食したときに食味や食感が良好になるような最適水分量を有するものとして麺を茹で、この茹麺に対して25重量%以上の食用油を加えると良い。食用油の添加は上限を50重量%とすることが好ましい。【選択図】図1
