| 摘要 |
Cooked and frozen pastas which can be stored in a frozen state for a long time and which retain good appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. A method for producing the cooked and frozen pastas, comprising the steps of boiling fresh pastas obtained by extruding dough into pasta noodles at a pressure of from 80 kgf/cm 2 to 200 kgf/cm 2 , bringing the resulting boiled pasta into contact with a liquid comprising an oil or fat having a melting point of 10°C or less, and then freezing the pasta which has been brought into contact with the liquid. |
