Cooked noodle-like food and edible film to be used for the same, and method for eating the cooked noodle-like food

TLDR: In this paper, the problem of providing a cooked noodle-like food having a film strength endurable against a weight of noodles or daily dish to be placed on a film, retaining the film even if absorbing water by wetting such as syneresis of jelly, dissolved to soup by heating, not causing discomfort in soup after film dissolution, and preventing a solidification temperature or a melting temperature of components constituting the film from being affected by soup.

Abstract: PROBLEM TO BE SOLVED: To provide a cooked noodle-like food having a film strength endurable against a weight of noodles or daily dish to be placed on a film, retaining the film even if absorbing water by wetting such as syneresis of jelly, dissolved to soup by heating, not causing discomfort in soup after film dissolution, and preventing a solidification temperature or a melting temperature of components constituting the film from being affected by soup.SOLUTION: In a cooked noodle-like food, a noodle part and a seasoning liquid part are separated by an edible film of a thickness of 10-320 μm, and the seasoning liquid part is solidified by freezing or a gelatinizer at 20°C or less. The cooked noodle-like food is such that the edible film contains 60 wt.% or more of at least one polysaccharide selected from starch, processed starch, agar, Pullulan, guar gum, locust bean gum, tara gum, quassia gum, tamarind gum and gum arabic, and the polysaccharide contained in the edible film is 0.05-1.5 wt.% based on the seasoning liquid part.SELECTED DRAWING: None