Manufacturing method for noodle products intended for reheating.

Abstract

To easily provide a noodle product for re-cooking from which a noodle having texture having hardness at the center like freshly boiled noodles and / or viscoelastic texture can be obtained at the time of re-cooking and eating.SOLUTION: A production method of a noodle product for re-cooking containing a semi-cooking noodle for re-cooking and eating includes the steps of: performing a design so that a total amount (A+B) of a moisture amount (A) of the semi-cooking noodle and a moisture amount (B) to be added at the time of re-cooking is 50-75 mass% on the basis of a total amount (H+B) of a mass (H) of the semi-cooking noodle and the moisture amount (B) to be added at the time of re-cooking, and a ratio (A:B) of the moisture amount (A) of the semi-cooking noodle to the moisture amount (B) to be added at the time of re-cooking is within a range of 1:0.6 to 2; preparing the semi-cooking noodle so as to satisfy regulation of the moisture amount (A); and semi-cooking an uncooked noodle and then cooling the noodle to 10°C or lower within 20 minutes.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for manufacturing reheatable noodle products that are reheated and eaten using a microwave oven or the like.

Background Art

[0002] Generally, freshly cooked noodles such as pasta, udon, soba, and Chinese noodles are preferred to have a firm texture or an elastic texture in the center when eaten. Conventionally, after cooking, they are packaged with ingredients and soup as needed, frozen, or distributed in the refrigerated or chilled zone, sold at stores such as supermarkets and convenience stores, or directly delivered to consumers' homes, and then reheated and eaten using a microwave oven or the like at the store or home (in the present invention, referred to as "reheatable noodle products"). In the case of these noodles, a firm texture or an elastic texture in the center is also preferred when eaten, but it has been difficult to obtain a texture like freshly cooked noodles, especially when distributed in the refrigerated or chilled zone.

[0003] As technologies related to such reheatable noodle products, for example, in Patent Document 1, the aim is to provide noodles in a container for microwave cooking that have a good texture even when cooked in a microwave oven while still in the container. The noodles in the container for microwave cooking are characterized in that a seasoning liquid solidified with a gelling agent, water solidified with a gelling agent, and noodles are placed in this order from the bottom of the container. Also, in Patent Document 2, the aim is to provide a method for manufacturing noodles with improved physical properties and taste, and an enzyme preparation for noodle modification, particularly to provide a method for improving the texture of noodles made by kneading flour and the like after microwave heating. A method for manufacturing microwave-heated noodles is disclosed, which is characterized by adding polyglutamic acid or polyglutamate, and transglutaminase and / or glucose oxidase to the raw material flour.

Prior Art Documents

Patent Documents

[0004] [Patent Document 1] Japanese Patent Publication No. 2013-212073 [Patent Document 2] Japanese Patent Publication No. 2013-208109 [Overview of the project] [Problems that the invention aims to solve]

[0005] However, our investigations have shown that even when using the technology described in Patent Document 1, the texture of the noodles after reheating was sometimes unsatisfactory. Furthermore, the technology described in Patent Document 2 required specific additives, which sometimes increased costs.

[0006] The object of the present invention is to easily provide a noodle product for reheating that, when reheated and consumed, has a texture similar to freshly boiled noodles, with a firm center and / or a viscoelastic texture, as well as a moist surface. [Means for solving the problem]

[0007] The above objective is a method for producing noodle products for reheating, including semi-cooked noodles for consumption after reheating, wherein the total amount (A+B) of the moisture content (A) of the semi-cooked noodles and the amount of moisture added during reheating is 50-75% by mass, based on the total amount (H+B) of the semi-cooked noodles and the amount of moisture added during reheating, and the ratio (A:B) of the moisture content (A) of the semi-cooked noodles to the amount of moisture added during reheating is 1: 0.8This is achieved by a method for manufacturing noodles for reheat cooking, characterized by a step of designing them to be within the range of ~2, and a step of preparing the semi-cooked noodles to satisfy the specified moisture content (A), and further including a step of cooling the uncooked noodles to 10°C or below within 20 minutes after semi-cooking them. In the present invention, "noodle product for reheat cooking" refers to a noodle product that is packaged and distributed with at least partially cooked noodles and, if necessary, ingredients and soup, and is designed to be consumed by reheat cooking, preferably microwave cooking. Furthermore, "semi-cooked noodles" refers to partially cooked noodles used in the above-mentioned noodle product for reheat cooking. [Effects of the Invention]

[0008] The present invention makes it possible to easily manufacture a noodle product for reheating that, when reheated and consumed, has a texture similar to freshly boiled noodles, with a firm center and / or a viscoelastic texture, as well as a moist surface. [Modes for carrying out the invention]

[0009] The present invention relates to a method for producing noodle products for reheating, including semi-cooked noodles for consumption after reheating, comprising the steps of designing the product such that the total amount (A+B) of the moisture content (A) of the semi-cooked noodles and the amount of moisture added during reheating is 50-75% by mass, based on the mass (H) of the semi-cooked noodles and the total amount (H+B) of the moisture added during reheating, and the ratio (A:B) of the moisture content (A) of the semi-cooked noodles to the amount of moisture added during reheating is in the range of 1:0.6-2, and preparing the semi-cooked noodles to satisfy the specified moisture content (A), and further comprising the step of partially cooking the uncooked noodles and then cooling them to 10°C or below within 20 minutes. The inventors of the present invention focused on the total amount of water present when reheating semi-cooked noodles (A+B), the ratio of the water content of the semi-cooked noodles (A) to the water content added for reheating (B) (A:B), and the cooling conditions of the semi-cooked noodles in a noodle product for reheating. They found that if the total amount of water (A+B) and the ratio (A:B) are within the above range, and the cooling conditions of the semi-cooked noodles meet the above requirements, then when reheated and consumed, noodles can be obtained that have a firm texture in the center and / or a viscoelastic texture, similar to freshly boiled noodles, and that are moist on the surface. As shown in the examples described later, if the ratio of water content (A:B) does not meet the above range, or if the cooling conditions do not meet the above requirements, then when reheated and consumed, noodles with a firm texture in the center or a viscoelastic texture cannot be obtained.

[0010] In the present invention, the total amount (A+B) of the moisture content (A) of the semi-cooked noodles and the amount of moisture added during reheating (B) is 50-75% by mass, preferably 60-75% by mass, and more preferably 63-75% by mass, based on the total amount (H+B) of the semi-cooked noodles (H) and the amount of moisture added during reheating (B). This results in noodles that, when reheated and consumed, have a firm texture in the center and / or a viscoelastic texture, and a moist surface. Furthermore, the ratio (A:B) of the moisture content (A) of the semi-cooked noodles to the amount of moisture added during reheating (B) is 1:0.6-2, preferably 1:0.7-1.2, and more preferably 1:0.8-1.1. As a result, when using semi-cooked noodles obtained by boiling or steaming, the noodles will have a firmer texture in the center and / or a viscoelastic texture when reheated and eaten, while retaining their freshness on the surface.

[0011] In the present invention, the semi-cooked noodles are prepared to satisfy the specified moisture content (A) by a process that includes semi-cooking uncooked noodles and then cooling them to 10°C or below within 20 minutes. The type of noodles is not particularly limited and includes, for example, pasta such as spaghetti and macaroni, udon, soba, Chinese noodles, and somen. The uncooked noodles may be fresh noodles or dried noodles and are not particularly limited, but fresh noodles are preferred because when reheated and eaten, the noodles have a firmer texture in the center and / or a viscoelastic texture. In the present invention, fresh noodles are those obtained by conventional methods (extrusion, roll method, hand-stretching method, etc.) by adding a liquid material such as water to a granular material such as flour commonly used for each type of noodle and kneading the dough, which is then shaped into a desired form. Dried noodles are those that have been dried. In the present invention, it is preferable to prepare the uncooked noodles from noodle dough kneaded under vacuum conditions. For example, the dough is prepared by kneading it under -700 mmHg conditions using a vacuum mixer. This results in noodles that, when reheated and eaten, have a firm texture in the center and / or a viscoelastic texture, as well as a moist surface. The method of kneading under vacuum conditions can be carried out using, for example, a horizontal vacuum pin mixer or a vacuum extruder.

[0012] In the present invention, there are no particular limitations on the powdered and liquid materials of the noodle dough for the uncooked noodles. Examples include grain flours such as wheat flour (strong flour, semi-strong flour, medium flour, weak flour, durum flour, etc.), buckwheat flour, rice flour, sorghum flour, corn flour, barley flour, and soybean flour; starches such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, high-amylose corn starch, sweet potato starch, sago starch, and rice starch, and modified starches (in this invention, modified starches are also included in starch) that have been physically or chemically processed using these starches as raw materials; proteins such as egg white, egg yolk, casein, and powdered gluten; edible oils and fats; sugars; pigments; thickeners such as guar gum, locust bean gum, carrageenan, and xanthan gum; amino acids such as alanine, glycine, and lysine; seasonings such as monosodium glutamate and salt; flavorings; lye water; and alcohol preparations. In the present invention, the granular material preferably contains a higher proportion of wheat flour than the proportions of the other materials, more preferably 50 parts by mass or more of wheat flour per 100 parts by mass of the granular material, and even more preferably 80 parts by mass or more. Furthermore, the granular material preferably contains starch, more preferably 1 to 20 parts by mass of starch per 100 parts by mass of the granular material, more preferably 1 to 10 parts by mass, and even more preferably 3 to 5 parts by mass. When preparing the noodle dough, materials that are dissolved or dispersed in the liquid material before being added (for example, salt in the examples) are included in the liquid material. As a result, when reheated and eaten, noodles are obtained that have a firm texture in the center and / or a viscoelastic texture, and a moist surface.

[0013] In the present invention, the step of preparing the semi-cooked noodles to satisfy the specified moisture content (A) can be carried out in any way, as long as it includes semi-cooking the uncooked noodles and then cooling them to 10°C or below within 20 minutes. For example, this could involve semi-cooking the uncooked noodles by boiling them in boiling water for a shorter time than the normal boiling time, then immersing them in cold water to cool them to 10°C or below, and then draining the water. Semi-cooking can be done by boiling, steaming, or stir-frying after steaming, and should include a cooking method in which the uncooked noodles are heated with water or steam. The cooling method can be to cool the semi-cooked noodles with cold water or cold air. The cooling time to 10°C or below should be short, preferably within 10 minutes, and more preferably within 5 minutes. In the present invention, in order to prepare the semi-cooked noodles to satisfy the specified moisture content (A) set in the design process, the conditions can be set by prototyping semi-cooked noodles under various semi-cooking and cooling conditions according to each type of uncooked noodle, measuring the moisture content, and setting the conditions. The moisture content (A) of semi-prepared noodles can be determined by the dry weight method. Specifically, the semi-prepared noodles are weighed to a certain weight, dried with dry heat, weighed again, and the amount lost is considered to be the moisture content.

[0014] In the present invention, the amount of water (B) to be added during reheating can be set to satisfy the above requirements according to the amount of water (A) and the mass (H) of the semi-cooked noodles. The amount of water (B) may be added in any way. The container of the noodle product for reheating may indicate the amount of water (B) required for reheating, and the consumer may add water separately during reheating. Alternatively, the container of the noodle product for reheating may contain a composition containing the amount of water (B). For the convenience of the consumer, a product in which the composition containing the amount of water (B) is contained together with the semi-cooked noodles is preferred. Therefore, the method for manufacturing the noodle product for reheating of the present invention preferably includes a step of containing the composition containing the amount of water (B) to be added during reheating together with the semi-cooked noodles. The composition containing the amount of water (B) may be contained in the noodle product for reheating in any form. For example, a small pouch or other container filled with a liquid composition such as a seasoning liquid, soup, or sauce containing the aforementioned moisture content (B) may be attached. Alternatively, a composition solidified by adding an edible solidifying agent such as gelatin, agar, carrageenan, or guar gum, or by freezing, may be placed in the container together with the semi-cooked noodles. In this case, it is preferable to separate the composition containing the aforementioned moisture content (B) from the semi-cooked noodles using a partition or the like so as not to affect the moisture content (A) of the semi-cooked noodles.

[0015] In the present invention, the noodle products for reheating are generally distributed frozen or refrigerated / chilled and sold in stores such as supermarkets and convenience stores, or delivered directly to consumers' homes, where they are reheated and consumed in a microwave oven or similar device at the store or home. The conditions for reheating using a microwave oven are preferably set so that wattage (W) × time (seconds) = 105,000 to 165,000, for example, it is preferable to reheat at 1500W for 70 to 110 seconds. Furthermore, the noodle products for reheating are preferably distributed in the refrigerated / chilled range (0 to 10°C) in order to easily obtain the effects of the present invention.

[0016] The noodle product for reheating produced by the manufacturing method of the present invention can be easily produced to have a texture with a firm center and / or a viscoelastic texture, similar to freshly boiled noodles, when reheated, preferably in a microwave oven. Therefore, the present invention also relates to a method for producing noodles using the noodle product for reheating produced by the manufacturing method of the present invention. [Examples]

[0017] The present invention will be described in detail below with reference to examples. 1. Manufacturing and evaluation of mixed noodle products for reheating. As a noodle product for reheating, we selected a mixed noodle product for reheating and manufactured it as follows. (1) 100 parts by mass of the powdered or granular material for noodle dough according to the formulations shown in Tables 1-3 were mixed with 1 part by mass of salt, 1 part by mass of kansui (alkaline solution), and 36 parts by mass of water using a horizontal vacuum pin mixer under vacuum or atmospheric pressure conditions for 15 minutes to prepare the dough. The prepared dough was rolled out using a roll noodle-making machine and then cut (cutting blade: square No. 12) to produce fresh noodles with a thickness of 2.3 mm. The fresh noodles were partially cooked by boiling them in boiling water, then immersed in cold water or air-cooled to below 10°C within 5-20 minutes, and then drained to obtain partially cooked Chinese noodles containing the predetermined moisture content (A) for each example and comparative example shown in Tables 1-3. In Comparative Examples 2 and 3, the fresh noodles were boiled in boiling water, drained, and allowed to cool for 30 minutes to obtain partially cooked Chinese noodles containing the predetermined moisture content (A). The temperature of the partially cooked Chinese noodles was measured 5, 10, 20, and 30 minutes after the completion of the partial cooking process. (2) 200g of the semi-cooked Chinese noodles prepared in (1) were placed in a container, and the soup and seasoning liquid, which contained the predetermined amount of water (B) for each example and comparative example shown in Tables 1 to 3 and solidified with gelatin, were placed on top and left to stand. The container was then covered and stored at 10°C or below to produce a mixed noodle product for reheating. The product obtained in (3)(2) was stored at 10°C or lower for 24 hours, and then heated at 1500 W for the time shown in Tables 1 to 3 using a microwave oven to cook the mixed buckwheat noodles. The obtained mixed buckwheat noodles were evaluated according to the following evaluation criteria. As a reference example 1, the raw noodles prepared in the same manner as (1) were boiled for the normal boiling time to cook the mixed buckwheat noodles for evaluation. The evaluation was conducted by 10 professional panelists, and the average value was taken as the evaluation result. The evaluation results are shown in Tables 1 to 3. (i) Viscous elasticity 5: Strong viscous elasticity, very good 4: Somewhat strong viscous elasticity, good 3: Slightly strong viscous elasticity, somewhat good 2: Somewhat weak viscous elasticity 1: Weak viscous elasticity (ii) Central hardness 5: Hard in the center, very good 4: Somewhat hard in the center, good 3: Slightly hard in the center, somewhat good 2: Somewhat soft in the center 1: Soft in the center (iii) Surface freshness 5: Fresh on the surface, very good 4: Somewhat fresh on the surface, good 3: Slightly fresh on the surface, somewhat good 2: Somewhat dry on the surface 1: Dry on the surface

[0018]

Table 1

[0019]

Table 2

[0020]

Table 3

[0021] As shown in Tables 1-3, the process involves partially cooking uncooked noodles and then cooling them to 10°C or below within 20 minutes to prepare partially cooked noodles. The total amount of moisture (A) in the partially cooked noodles and the amount of moisture (B) added during reheating (A+B) is 50-75% by mass, based on the total amount of moisture (H) in the partially cooked noodles and the amount of moisture (B) added during reheating (H+B). The ratio (A:B) of moisture (A) in the partially cooked noodles to moisture (B) added during reheating (B) is designed to be in the range of 1:0.6-2. 5. Reference Example 6, Example 7~ When the 11 reheat-cooked mixed noodle products were reheated in a microwave oven, they produced noodles with a firm center and viscoelastic texture, similar to the freshly boiled noodles in Reference Example 1, and with a moist surface. On the other hand, Comparative Example 1, which had a high water content (A) in the semi-cooked noodles and a low water content (B) added during reheating, with a ratio (A:B) of 1:0.46, received low evaluations for viscoelasticity, center firmness, and surface moistness. Furthermore, Comparative Example 4, which had a low water content (B) added during reheating, with a ratio (A:B) of 1:0.51, received a high evaluation for center firmness, but low evaluations for viscoelasticity and surface moistness. In addition, Comparative Example 5, which had a high water content (B) added during reheating, with a ratio (A:B) of 1:2.35, received a high evaluation for surface moistness, but low evaluations for viscoelasticity and center firmness. Although the ratio (A:B) was within the range of 1:0.6 to 2, in Comparative Examples 2 and 3, where the time taken to cool the uncooked noodles to below 10°C after partial cooking was delayed, the viscoelasticity and surface freshness were highly rated, but the hardness of the center was poorly rated.

[0022] 2. Manufacturing and evaluation of pasta products for reheating. As a noodle product for reheating, we selected a pasta product for reheating and manufactured it as follows. (1) 100 parts by mass of durum semolina flour (manufactured by Showa Sangyo) and 29 parts by mass of water were mixed under vacuum conditions using a horizontal vacuum pin mixer to prepare the dough. The prepared dough was extruded using a vacuum extruder to produce fresh noodles with a thickness of 1.6 mm, which were then dried under high temperature conditions to obtain dried pasta. The dried pasta was partially cooked by boiling in boiling water (with 1% by mass of salt added), then immersed in cold water and cooled to below 10°C within 5 minutes, after which it was drained to obtain partially cooked spaghetti containing the specified moisture content (A) for each example and comparative example shown in Table 4. The temperature of the spaghetti during partial cooking was measured 5 minutes after the completion of partial cooking. (2) The semi-cooked spaghetti prepared in (1) was placed in a container in the mass shown in Table 4, and the pasta sauce and seasoning liquid, which contained the predetermined amount of water (B) for each example and comparative example shown in Table 4 and solidified with gelatin, were placed on top and allowed to stand. The container was then covered and stored at 10°C or below to produce a pasta product for reheating. (3) The product obtained in (2) was stored at 10°C or below for 24 hours, and then cooked into spaghetti using a microwave oven at 1500W for the time shown in Table 4. The resulting spaghetti was evaluated in the same manner as in 1.(3). As a reference example 2, dried pasta similar to that in (1) was boiled to a weight increase of approximately 220%, and the spaghetti was cooked and evaluated. The evaluation results are shown in Table 4.

[0023] [Table 4]

[0024] As shown in Table 4, the pasta product for reheating in Example 12 was prepared by a process that included partially cooking uncooked noodles and then cooling them to 10°C or below within 20 minutes. The total amount of moisture content (A) of the partially cooked noodles and the amount of moisture added during reheating (B) (A+B) was 50-75% by mass, based on the total amount of moisture content (H) of the partially cooked noodles and the amount of moisture added during reheating (B) (H+B). The ratio of moisture content (A) of the partially cooked noodles to the amount of moisture added during reheating (B) (A:B) was designed to be in the range of 1:0.6-2. When reheated in a microwave oven and consumed, the resulting pasta had a texture similar to freshly boiled noodles in Reference Example 2, with a firm center and a viscoelastic texture, and a moist surface. On the other hand, in Comparative Example 6, where the moisture content of the partially cooked noodles (A) was high and the amount of moisture added during reheating (B) was low, resulting in a ratio (A:B) of 1:0.34, the viscoelasticity, core hardness, and surface freshness were poorly evaluated.

[0025] 3. Manufacturing and evaluation of yakisoba products for reheating. As a noodle product for reheating, we selected a yakisoba product for reheating and manufactured it as follows. (1) 100 parts by mass of the powdered and granular material for noodle dough shown in Table 5 was mixed with 1 part by mass of salt, 0.5 parts by mass of kansui (alkaline solution), and 37 parts by mass of water in a horizontal vacuum pin mixer under vacuum conditions to prepare the dough. The prepared dough was rolled out in a roll noodle-making machine and cut (cutting blade: round No. 20) to produce fresh noodles with a diameter of 1.65 mm. The fresh noodles were steamed, immersed in cold water and cooled to 10°C or below within 5 minutes, drained, and stir-fried with the specified amount of sauce for each example and comparative example shown in Table 5 to partially cook them. After immersing in cold water and cooling to 10°C or below within 5 minutes, partially cooked yakisoba containing the specified moisture content (A) was obtained. The temperature of the partially cooked yakisoba was measured 5 minutes after the completion of partial cooking. (2) Place 200g of the semi-cooked yakisoba prepared in (1) into a container, add the specified amount of water (B) for each example and comparative example shown in Table 5, and set the seasoning liquid solidified with gelatin on top. Cover and store at 10°C or below to produce a yakisoba product for reheating. (3) The product obtained in (2) was stored at 10°C or below for 24 hours, and then cooked as yakisoba by heating it in a microwave oven at 1500W for the time shown in Table 4. The resulting yakisoba was evaluated in the same manner as in 1.(3). As a reference example 3, fresh noodles prepared in the same manner as in (1) were steamed and then stir-fried as usual to obtain yakisoba, which was then evaluated. The evaluation results are shown in Table 5.

[0026] [Table 5]

[0027] As shown in Table 5, the partially cooked noodles of Example 13 were prepared by a process that included partially cooking uncooked noodles and then cooling them to 10°C or below within 20 minutes. The total amount of moisture content (A) of the partially cooked noodles and the amount of moisture added during reheating (B) (A+B) was 50-75% by mass, based on the total amount of moisture content (H) of the partially cooked noodles and the amount of moisture added during reheating (B) (H+B). The ratio (A:B) of moisture content (A) of the partially cooked noodles to the amount of moisture added during reheating (B) (A:B) was designed to be in the range of 1:0.6-2. When the yakisoba product for reheating in Example 13 was reheated in a microwave oven and consumed, it had a texture with a firm center and viscoelasticity, similar to the freshly cooked noodles of Reference Example 3, and the surface was moist. On the other hand, in Comparative Example 7, where the moisture content of the partially cooked noodles (A) was high and the amount of moisture added during reheating (B) was low, resulting in a ratio (A:B) of 1:0.3, the viscoelasticity was highly rated, but the hardness of the center and the freshness of the surface were poorly rated.

[0028] Based on the above, it is suggested that the manufacturing method of the present invention can produce a noodle product for reheating that, when reheated and consumed, has a texture similar to freshly boiled noodles, with a firm center and / or a viscoelastic texture.

[0029] It should be noted that the present invention is not limited to the configuration and examples of the embodiments described above, and various modifications are possible within the scope of the gist of the invention. [Industrial applicability]

[0030] The present invention makes it possible to easily manufacture noodle products for reheating that, when reheated and consumed, have a texture similar to freshly boiled noodles, with a firm center and / or a viscoelastic texture.

Claims

1. A method for producing noodle products for reheating, including semi-cooked noodles intended for reheating and consumption, The total amount of water content (A) of the semi-cooked noodles and the amount of water added during reheating (B) (A + B) is 50 to 75% by mass, based on the total amount of water content (H) of the semi-cooked noodles and the amount of water added during reheating (B) (H + B). A step of designing the ratio (A:B) of the amount of water (A) in the semi-cooked noodles to the amount of water (B) added during the reheating process to be in the range of 1:0.8 to 2, and A step of preparing the semi-cooked noodles to satisfy the specified moisture content (A), and including a step of semi-cooking the uncooked noodles and then cooling them to 10°C or below within 20 minutes. A method for producing noodle products for reheating, characterized by containing the following:

2. A method for producing a noodle product for reheating according to claim 1, wherein the aforementioned uncooked noodles are prepared from noodle dough kneaded under vacuum conditions.

3. A method for producing a noodle product for reheating according to claim 1 or 2, wherein the uncooked noodles are raw noodles.

4. A method for producing a noodle product for reheating according to any one of claims 1 to 3, wherein the uncooked noodles are prepared from a noodle dough containing 1 to 20 parts by mass of starch per 100 parts by mass of grain flour.

5. A method for producing a noodle product for reheating according to any one of claims 1 to 4, comprising the step of containing a composition containing the amount of water (B) to be added during reheating together with the semi-cooked noodles.

6. A method for producing a noodle product for reheating according to any one of claims 1 to 5, wherein the noodle product for reheating is distributed in the refrigerated or chilled zone.

7. A method for producing noodles using a noodle product for reheating and cooking produced by the manufacturing method described in any one of claims 1 to 6.

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