Method for manufacturing frozen cooked noodles

1. A method for manufacturing frozen cooked Chinese noodles, the method comprising:

obtaining raw noodles by extruding dough comprising from 0.5 to 5 parts by mass of a plant protein relative to 100 parts by mass of wheat flour and 100 parts by mass of wheat flour comprising 70 mass % or more of hexaploid wheat flour at a pressure of from 60 kgf/cm 2 to 160 kgf/cm 2 ;

cooking the raw noodles to form cooked Chinese noodles; and

freezing the cooked Chinese noodles.

2. The method according to claim 1 , wherein the plant protein is gluten.

3. The method according to claim 1 , wherein the dough is obtained by kneading 100 parts by mass of a flour ingredient and 20 to 43 parts by mass of kneading water.

4. The method according to claim 1 , wherein a yield of the cooked Chinese noodles is from 200 to 260 mass %.

5. The method according to claim 1 , wherein the freezing of the cooked Chinese noodles comprises freezing the cooked Chinese noodles together with a soup or a sauce.

6. The method according to claim 1 , further comprising, before freezing the cooked Chinese noodles, cooking the cooked Chinese noodles together with a sauce.

7. The method according to claim 1 , wherein the dough further comprises one or more additional wheat flours.

8. The method according to claim 1 , wherein the dough further comprises durum wheat flour, durum-semolina flour, or a combination thereof.

9. The method according to claim 8 , wherein the durum wheat flour, the durum-semolina flour, or the combination thereof is present in the dough in an amount of less than 30 mass % relative to the total amount of wheat flour.

10. The method according to claim 8 , wherein the durum wheat flour, the durum-semolina flour, or the combination thereof is present in the dough in an amount of less than 10 mass % relative to the total amount of wheat flour.

11. The method according to claim 1 , wherein the dough comprises from 1 to 3 parts by mass of the plant protein.