JP4454439B2 - Method for producing noodles - Google Patents

Description

The present invention relates to a method for producing noodles having an excellent loosening action.

In recent years, with the expansion of convenience stores and frozen foods, the production of noodles corresponding to these has increased dramatically. Accordingly, the quality required for these noodles has gradually increased, and it is required to provide a freshly prepared product even if it takes a long time from cooking and manufacturing to eating. It has been. The necessary requirements for these noodles include ease of loosening, but there are two aspects to ease of loosening. That is, the ease of loosening when eating boiled noodles in soup and the ease of loosening when boiling raw or frozen noodles. The former affects the taste of the noodles, for example, by unraveling the juice so that the juice is in good condition. The latter affects workability, such as allowing quick and skillful cooking by unraveling.
In the former, the so-called tsukemen such as hiyagigi, somen noodles, chilled udon and chilled Chinese noodles are particularly used in the industry. With tsukemen, boiled noodles are stored under certain conditions and then put on separately prepared juices. At this time, if the noodles adhere to each other and are not loose enough, it is difficult to take the required amount of noodles. Moreover, both texture and taste are inferior. On the other hand, if the loosening is good, the noodle state is kept good until it is brought into the mouth, and a comfortable meal is possible.
In the latter case, industrially particularly used are frozen Chinese noodles and frozen udon that are frozen after being boiled. These are those in which frozen noodles are poured into boiling hot water and heated again for cooking. Therefore, there is a problem that the cooking time becomes long if the noodles in the hot water are not loose. On the other hand, if the loosening is good, the working time can be shortened, which is very useful in industry.
Various improvements have been made to improve the looseness of noodles so far, and the main ones are a method of improving loosening by changing the composition of the noodle itself and a method of using a substance having a loosening effect. These are roughly classified into two types: a form in which noodle strings are coated (immersion, application, spraying) and a form in which the noodle strings are kneaded into the raw material.
As a form to be immersed, there is a method using an aqueous solution containing saccharides. , Ι-carrageenan, xanthan gum-containing film agents (Patent Document 2), guar gum enzyme-treated decomposition products (Patent Document 3), and the like have been proposed.
As a form to apply, fats and oils are often used, and in particular, compositions containing emulsifiers typified by polyglycerol fatty acid esters have been proposed (Patent Documents 4 and 5).
As a form to be sprayed, for example, a method using an aqueous dispersion of polyglycerin fatty acid ester has been proposed (Patent Document 6).
As a kneading form, there is a method of using a composition containing oil and fat mixed with an emulsifier as a main component. For example, a method of adding emulsified oil and fat to charged water has been proposed (Patent Document 7). There has also been proposed a method of mixing soybean hemicellulose into a raw material for noodle making (Patent Documents 8 and 9).
However, these proposals do not yet have sufficient effects on all the requirements for loosening of noodles (such as looseness, workability, flavor, appearance, texture, and shelf life). have.

JP 2000-139386 A JP 2002-238483 A Japanese Patent Laid-Open No. 4-311360 Japanese Patent Laid-Open No. 11-221033 JP 2001-352926 Japanese Patent Laid-Open No. 10-201440 Japanese Unexamined Patent Publication No. 8-149950 Japanese Patent No. 3337972 Japanese Patent No. 3207264

An object of the present invention is to provide a method for producing noodles having excellent looseness and excellent workability, flavor, appearance, texture, preservability, and the like .

As a result of diligent research on the above problems, the present inventors, when producing noodles in which raw material powder is kneaded with water, salt, etc., immerse the noodle strings made in fucoidan aqueous solution of a predetermined concentration. flavor against noodles have a very good loose properties without adversely affecting the texture or the like, it found that the resulting noodles degradation of noodle is suppressed at the same time, to the completion of the present invention It came.
That is, the present invention is water in the raw material powder, in producing the noodles by adding sodium chloride, it improved the unraveling property characterized by immersing the noodle is noodle lines 0.5-2.0 wt% of fucoidan solution This is a method for producing noodles .

When noodles are soaked in an aqueous fucoidan solution having a predetermined concentration during the production of noodles , it is possible to provide noodles which are excellent in looseness and flavor and whose quality is not easily deteriorated during storage.

Fucoidan according to the present invention is a water-soluble, viscous and spinal sulfate polysaccharide present in brown algae such as kelp, arame, mozuku, and kajime, and consists of L-fucose having sulfate groups with ester bonds. In the present invention, fucoidan may be used alone, or in addition, two or more polysaccharides such as farcellulan, agaropectin, polyfilan, and heparin may be combined and blended. Furthermore, a non-water-soluble substance such as fats and oils may be used as a base material and these polysaccharides may be mixed and dispersed as powders.
Farcellan is called Danish-agar and is similar to carrageenan (a linear polysaccharide with D-galactose as the basic skeleton, which is roughly divided into κ, ι, and λ by the binding site of the sulfate group and constituent sugars). It is a sulfated polysaccharide present in red algae.
Agaropectin is a general term for ionic polysaccharides other than agarose agarose, which are present in the red alga Proboscis, Ogonori. Agaropectin is an acidic galactan containing D-glucuronic acid, pyruvic acid, sulfate ester, methoxyl group, etc., and mainly consists of D-galactose and 3,6-anhydro-L-galactose.
Polyfilan is a high-molecular-weight polysaccharide containing sulfate groups that exists in the algal bodies of the red alga Amori. Polyfilan is obtained by replacing 3,6-anhydro-L-galactose of agaropectin with galactose-6-sulfate.
Heparin is a mucopolysaccharide synthesized by animal mast cells and a polyelectrolyte having a (−) charge such as an ester sulfate group. Although its structure is heterogeneous, its skeleton consists mainly of disaccharide units consisting of D-glucosamine and L-iduronic acid residues linked at the 1,4-positions. The sulfate group is bound. The main sulfate group was bonded to the O-2 position of the iduronic acid residue (2-O-sulfate group), bonded to the O-6 position of the glucosamine residue (6-O-sulfate group), and the glucosamine residue There are three types (N-sulfate group) bonded to the amino group at the 2-position.

Contact Itewa the present invention, an aqueous solution of fucoidan. Since the looseness is due to the distribution of fucoidan on the noodle strings, the concentration of fucoidan in the aqueous solution used for soaking is not particularly limited, but is preferably 0.1 wt% to the fucoidan solubility limit concentration, particularly preferably 0.5 to 2.0 wt%. . If the concentration is extremely low, sufficient fucoidan is not distributed on the noodle strings, so that a necessary effect cannot be obtained. If the concentration is extremely high, the viscosity of the aqueous solution increases and workability deteriorates.
Immersion whereas noodles immediately after the ice treatment noodle final step, for 30 seconds immersed in water solution of fucoidan, then pulled noodles, take how to save well drained. Storage can be in plastic bags or PET containers.

In addition to using fucoidan alone in the immersion liquid in the present invention, it may have a combination of cereal-based powders such as starch, oils and fats, emulsifiers, fragrances, thickeners and the like as necessary. When the components to be combined are water-soluble, they are used in a dissolved state. When the components to be combined are water-insoluble, they are used in a state of being uniformly dispersed or emulsified.
As starch, corn starch, waxy corn starch, high amylose corn starch, potato starch, wheat starch, tapioca starch, mung bean starch, sago starch, rice starch, pea starch, and esterification treatment, etherification treatment, crosslinking treatment, Examples thereof include modified starches that have been subjected to physical or chemical treatments such as acid treatment, oxidation treatment, wet heat treatment, and pregelatinization alone or in combination.
As fats and oils, soybean oil, soybean germ oil, rapeseed oil, oleic rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, safflower oil, safflower oil, sunflower oil, and high oleic acid Sunflower oil, high linoleic sunflower oil, mid oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, coconut oil, tea seed oil, sesame oil, olive oil, rice bran oil, wheat germ Oil, palm oil, palm olein, palm kernel oil, coconut oil, cacao butter, algal oil, and hydrogenated oils, transesterified oils, fractionated oils, etc. of these oils, or combinations of two or more Can be mentioned.
As the emulsifier, one or more selected from glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, lysolecithin Can be mentioned.

As the fragrance, any of natural and synthetic fragrances usually used in foods can be used.
Thickeners include polysaccharides that increase viscosity when in aqueous solution, i.e. gum arabic, arabinogalactan, guar gum, xanthan gum, psyllium gum, gellan gum, tara gum, locust bean gum, tamarind seed gum, soy water soluble polysaccharides. Examples include saccharides (hemicellulose), sodium alginate, pullulan, pectin, karaya gum, gati gum, tragacanth gum, curdlan, glucomannan, chitin, chitosan, microfibrous cellulose, and microcrystalline cellulose.
Other substances to be added include collagen peptides, milk protein peptides, casein peptides, oligopeptides, whey protein concentrates, pea protein, gelatin and other protein-derived substances, fiber such as soybean fiber and pea fiber. Dextrins such as highly branched cyclic dextrins can also be used.
Furthermore, you may mix | blend a pH adjuster and saccharides.
Examples of the pH adjuster include lactic acid, gluconic acid, succinic acid, fumaric acid, citric acid, L malic acid, DL malic acid, glacial acetic acid, glucono delta lactone, L tartaric acid, DL tartaric acid and the like.
Examples of the saccharide include glucose (glucose), maltose, fructose (fructose), galactose, trehalose, oligosaccharide, sucrose, sorbit and the like.

The noodles in the present invention is a noodle strip mainly made of wheat flour, rice flour, buckwheat flour or other cereal flour, cut into a prescribed shape, Chinese noodles, Chinese steamed noodles, somen, hiyagi, udon, kishimen, buckwheat, Steamed and frozen products can be mentioned in rice noodles, vermicelli, and their raw and hot water.
Similarly, dumplings and spring rolls can be used as noodle strips.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples. However, the gist of the present invention is not limited thereto.

[Test Example 1] Unraveling effect of "chilled udon" using fucoidan and fercel run Actually produced udon noodles with a small commercial noodle making machine, and using the regular "noodle loosening evaluation method" The ease of loosening and deliciousness were evaluated.
1. Basic conditions for manufacturing cold udon noodles (1) Mixing 1400g of Nisshin Flour Milling Co., Ltd., 600g Starch "Act Bodies A-700" manufactured by J-Oil Mills, and 40g gluten are put into a plastic bag. Mix well and prepare blended powder.
Mixing conditions: While rotating the above blended powder in a mixer at high speed, salt water (water temperature 10 ° C) in which 94g of salt is dissolved in 846g of water is added in advance, and under vacuum (60.00kPa), high speed rotation 5 minutes, low speed rotation 7 minutes Mixing.
(2) Rolling Rolling conditions: The thickness of the noodle strips was changed from 3.6 mm to 2.9 mm in order.
(3) Further rolling before cutting Rolling conditions: The thickness of the noodle strips was changed from 2.3 mm to 2.2 mm in order.
(4) Cutting The cutting blade 10 was used to cut the noodle so that it had a length of 30 cm and a width of 4 mm. Starch “SP-1” manufactured by J-Oil Mills Co., Ltd. was used as the hand flour. The produced noodle bundle was placed in a guard with a lid.
(5) Boiled 85 g of pH adjusting agent was added to the boiled noodle machine, and then 85 L of water was added. A bunch of noodles was placed in a round plate and boiled for 8 minutes at 99.9 ° C using a boiler.
(6) Water washing 30-40 seconds in running water and 1 minute in ice water for washing.

2. Test sample and preparation method The udon noodles produced under the basic conditions were immersed in various noodle loosening composition solutions to prepare samples. At the same time, an untreated control (Comparative Example 1) was also prepared.
(1) Sample No. 1 (Comparative Example 1): Control (untreated)
(2) Sample No. 2 (Example 1): A sample immersed in a 1.0% fucoidan solution.
A 1.0% fucoidan solution was prepared by adding 3.00 g of purified fucoidan powder to a 500 ml plastic beaker and then adding tap water to a total amount of 300.00 g and stirring and dissolving at room temperature.
About 250 g of udon noodles produced under the above basic conditions were immersed in this solution, and after 30 seconds, the noodles were pulled up and drained.
(3) Sample No. 3 (Example 2): A sample immersed in a 2.0% fucoidan solution.
A 2.0% fucoidan solution was prepared by adding 6.00 g of purified fucoidan powder to a 500 ml plastic beaker and then adding tap water to a total amount of 300.00 g and stirring and dissolving at room temperature.
Using this solution, immersion treatment was performed in the same manner as in Sample No. 2.
(4) Sample No. 4 ( Comparative Example 3 ): A sample immersed in a 1.0% Farcellan solution.
(5) Sample No. 5 (Comparative Example 2): A sample immersed in a 1.0% ι-carrageenan solution.
(6) Sample No. 6 (Comparative Example 4): A sample immersed in a 1.0% soybean water-soluble polysaccharide solution.
(7) Sample No. 7 ( Comparative Example 1 ): Refined fucoidan powder was kneaded 1.0% with respect to the basic composition.
1. (1) Immediately before mixing in the basic production conditions described in 1), purified fucodyne powder was added to a plastic bag containing medium strength powder together with other raw materials, mixed well, and then kneaded with a saline solution using a mixer.
(8) Sample No. 8 ( Comparative Example 2 ): Refined fucoidan powder was kneaded 2.0% with respect to the basic composition.
(9) Sample No. 9 ( Comparative Example 4 ): Farcellan powder was kneaded 1.0% with respect to the basic composition.
(10) Sample No. 10 (Comparative Example 3): ι-carrageenan powder kneaded 1.0% with respect to the basic composition in an external ratio.
(11) Sample No. 11 (Comparative Example 5): A soybean water-soluble polysaccharide powder that is kneaded 1.0% with respect to the basic formulation.
* 1.0% aqueous solutions of Samples Nos. 4-6 were prepared and immersed in the same manner as Sample No. 2.
* Samples Nos. 8 to 11 were added in the same manner as Sample No. 7 before mixing, and kneaded with saline.

3. 1. Evaluation method of noodle loosening and taste 40 g of each of the test samples described in 1 was taken, put into a transparent PET container having a diameter of 10 cm and a height of 5 cm, capped, and stored at 5 ° C. for 24 hours. After 24 hours, the lid was removed, 30 g of commercially available noodle soup was applied, and the noodles were immediately loosened using chopsticks, and the time taken to completely loosen was measured. The measurement was performed 5 times for each sample, and the average value was obtained. In addition, for taste (hardness, smoothness, elasticity, flavor), sample No.1 (control (Comparative Example 1)) is all 3 points, 5 points method (5 points: good 4 points: slightly good 3 points: normal) 2 points: Slightly bad 1 point: Bad)

As shown in Table 1, Examples 1 and 2 were superior to Comparative Examples 1 to 5 in terms of time and flavor required for loosening. In other evaluation items, the evaluation was equal to or higher than that of Comparative Examples 1 to 5.

[Test Example 2] Unraveling effect of "chilled Chinese noodles" using fucoidan Chinese noodles were actually manufactured with a small commercial noodle making machine, and the ease of loosening between noodle strings using the conventional "noodle loosening evaluation method" Was evaluated.
1. Basic conditions for manufacturing chilled Chinese noodles (1) Mixing Nisshin Flour Milling Co., Ltd. Semi-strong powder 1600g, J-Oil Mills starch "Gelcoal POT-04" 400g, Gluten 50g, Egg white powder 20g in a plastic bag The mixture was thoroughly mixed to prepare a blended powder.
Mixing conditions: While rotating the above blended powder at a high speed in a mixer, add a mixture of 25 g of brine and 0.6 g of gardenia pigment in a salt solution (water temperature 10 ° C.) prepared by previously dissolving 41 g of salt in 766 g of water, and under vacuum (70.00 kPa) for 4 minutes at high speed and 6 minutes at low speed.
(2) Rolling Rolling conditions: The thickness of the noodle strip was adjusted to 3.6 mm.
(3) Further rolling before cutting Rolling conditions: The thickness of the noodle band was changed from 1.9 mm to 1.4 mm in order.
(4) Cutting The cutting blade 16 was used to cut the noodle so that it had a length of 30 cm and a width of 2 mm. Starch “SP-1” manufactured by J-Oil Mills Co., Ltd. was used as the hand flour. The produced noodle bundle was placed in a guard with a lid.
(5) Boiled 85 g of pH adjusting agent was added to the boiled noodle machine, and then 85 L of water was added. A bunch of noodles was placed in a round plate and boiled at 99.9 ° C for 2.5 minutes using a boiler.
(6) Water washing 30-40 seconds in running water and 1 minute in ice water for washing.

2. Test sample and method for preparing the same Samples were prepared by immersing chilled Chinese noodles produced under the above basic conditions in solutions of various noodle loosening improving compositions. At the same time, an untreated control (Comparative Example 6) was also prepared.
(1) Sample No. 1 (Comparative Example 6): Control (untreated)
(2) Sample No. 2 (Example 3 ): A sample immersed in a 0.5% fucoidan solution.
A 0.5% fucoidan solution was prepared by adding 1.50 g of purified fucoidan powder to a 500 ml plastic beaker and then adding tap water to a total amount of 300.00 g and stirring and dissolving at room temperature.
About 250 g of Chinese noodles produced under the above basic conditions were immersed in this solution, and after 30 seconds, the Chinese noodles were pulled up and drained.
(3) Sample No. 3 (Example 4 ): Dipped in a 1.0% fucoidan solution.
A 1.0% fucoidan solution was prepared by adding 3.00 g of purified fucoidan powder to a 500 ml plastic beaker and then adding tap water to a total amount of 300.00 g and stirring and dissolving at room temperature.
Using this solution, immersion treatment was performed in the same manner as in Sample No. 2.
(4) Sample No. 4 (Comparative Example 7): A sample immersed in a 0.5% ι-carrageenan solution.
(5) Sample No. 5 (Comparative Example 8): Dipped in 1.0% ι-carrageenan solution.
(6) Sample No. 6 (Comparative Example 9): A sample immersed in a 0.5% soybean water-soluble polysaccharide solution.
(7) Sample No. 7 (Comparative Example 10): A sample immersed in a 1.0 soybean water-soluble polysaccharide solution.
* 0.5% solutions of sample Nos. 4 and 6 were prepared by the same method as sample No. 2, and 1.0% solutions of sample Nos. 5 and 7 were prepared by the same method as sample No. 3. All immersion treatments were performed in the same manner as in sample No. 2.

3. 1. Evaluation method of noodle loosening and taste 40 g of each of the test samples described in 1 was taken, put into a transparent PET container having a diameter of 10 cm and a height of 5 cm, capped, and stored at 5 ° C. for 24 hours. After 24 hours, the lid was removed, 30 g of commercially available noodle soup was applied, and the noodles were immediately loosened using chopsticks, and the time taken to completely loosen was measured. The measurement was performed 5 times for each sample, and the average value was obtained. In addition, sample No. 1 (control (Comparative Example 6)) is all 3 points for deliciousness (hardness, smoothness, elasticity, flavor), 5 point method (5 points: good 4 points: slightly good 3 points: Normal 2 points: Slightly bad 1 point: Bad)

As shown in Table 2, Examples 3 and 4 were superior in time, smoothness, elasticity, and flavor required for unraveling as compared with Comparative Examples 6 to 10. Further, in terms of hardness, Examples 3 and 4 were evaluated as equivalent to Comparative Examples 6 to 10.

[Test Example 3] Unraveling effect of "frozen udon noodles" using fucoidan Udon noodles were actually manufactured with a small commercial noodle making machine, and the ease of unraveling between noodle strings using the regular "noodle loosening evaluation method" Evaluated.
1. Basic conditions for production of frozen udon noodles The production conditions from mixing to washing step are the same as in [Test Example 1].

2. Test sample and its preparation method (1) Sample No. 1 (Comparative Example 11): Control (untreated)
(2) Sample No. 2 (Example 5 ): A sample immersed in a 1.0% fucoidan solution.
A 1.0% fucoidan solution was prepared by adding 3.00 g of purified fucoidan powder to a 500 ml plastic beaker and then adding tap water to a total amount of 300.00 g and stirring and dissolving at room temperature.
About 250 g of udon noodles produced under the above basic conditions were immersed in this solution, and after 30 seconds, the noodles were pulled up and drained.
(3) Sample No. 3 (Comparative Example 12): A sample immersed in a 1.0% ι-carrageenan solution.
A 1.0% ι-carrageenan solution was prepared by adding 3.00 g of purified ι-carrageenan powder to a 500 ml plastic beaker and then adding tap water to a total amount of 300.00 g with stirring and dissolution at room temperature.
Using this solution, immersion treatment was performed in the same manner as in Sample No. 2.

3. 1. Evaluation method for noodle loosening 60 g of each of the experimental samples described in 1) was taken, put into a transparent PET container having a diameter of 10 cm and a height of 5 cm, capped, and stored frozen at −18 ° C. for 72 hours. After 72 hours, remove the lid, remove the frozen udon noodles, put them in an aluminum pan (diameter 20 cm) filled with 700 ml of boiling water, stir with chopsticks, and until the noodle strings are completely unwound Was measured. The measurement was performed 5 times for each sample, and the average value was obtained.

As shown in Table 3, the time required for unraveling of Example 5 was shorter than that of Comparative Examples 11 and 12.

[Test Example 4] Preservability of "chilled udon noodles" using fucoidan (change over time in noodle loosening)
A storage test was conducted on udon noodles produced with a small-sized commercial noodle making machine, and the ease of loosening between the noodle strings and the deliciousness were evaluated using the conventional “noodle loosening evaluation method”.
1. Manufacturing conditions for cold udon noodles The manufacturing conditions from mixing to the water washing step are all the same as in [Test Example 1].

2. Test sample and its preparation method The sample was prepared by immersing the udon noodles produced under the above basic conditions in solutions of various noodle loosening improving compositions. At the same time, an untreated control (Comparative Example 13) was also prepared.
(1) Sample No. 1 (Comparative Example 13): Control (untreated)
(2) Sample No. 2 (Example 6 ): A sample immersed in a 1.0% fucoidan solution.
A 1.0% fucoidan solution was prepared by adding 3.00 g of purified fucoidan powder to a 500 ml plastic beaker and then adding tap water to a total amount of 300.00 g and stirring and dissolving at room temperature.
About 250 g of udon noodles produced under the above basic conditions were immersed in this solution, and after 30 seconds, the noodles were pulled up and drained.
(3) Sample No. 3 (Example 7 ): A sample immersed in a 2.0% fucoidan solution.
A 2.0% fucoidan solution was prepared by adding 6.00 g of purified fucoidan powder to a 500 ml plastic beaker and then adding tap water to a total amount of 300.00 g and stirring and dissolving at room temperature.
Using this solution, immersion treatment was performed in the same manner as in Sample No. 2.
(4) Sample No. 4 (Comparative Example 14): A sample immersed in a 1.0% ι-carrageenan solution.
(5) Sample No. 5 (Comparative Example 16): A sample immersed in a 1.0% soybean water-soluble polysaccharide solution.
(6) Sample No. 6 ( Comparative Example 5 ): Refined fucoidan powder was kneaded 1.0% with respect to the basic composition.
1. (1) Immediately before mixing in the basic production conditions described in (1), the purified fucodyne powder was added together with other raw materials to a plastic bag containing medium strength powder, mixed well, and then kneaded with a saline solution using a mixer.
(7) Sample No. 7 ( Comparative Example 6 ): A refined fucoidan powder was kneaded 2.0% with respect to the basic composition.
(8) Sample No. 8 (Comparative Example 15): ι-carrageenan powder, kneaded 1.0% with respect to the basic composition.
(9) Sample No. 9 (Comparative Example 17): Soybean water-soluble polysaccharide powder was kneaded 1.0% with respect to the basic formulation.
* 1.0% aqueous solutions of Samples Nos. 4 and 5 were prepared and immersed in the same manner as Sample No. 2.
* Samples Nos. 7-9 were added before mixing in the same manner as Sample No. 6, and kneaded with saline.

3. Preservation test and evaluation method of noodle loosening and taste
Samples of [Test Example 1] excluding Comparative Examples 3 and 4 (stored at 5 ° C. for 24 hours) and samples stored in a PET container with a lid for 2 days at 5 ° C. Similarly, the time required for complete unwinding was measured. Moreover, about the sample after a preservation | save for 3 days (24 hours + 2 days), the deliciousness was evaluated by the 10-point method (10 points: good-5 points: normal-1 point: bad).

As shown in Table 4, in Examples 6 and 7 , the time required for unraveling was shorter after storage for 24 hours and after storage for 3 days than Comparative Examples 13 to 17. Moreover, compared with Comparative Examples 13-17, Example 6 and 7 had little change of the time required for the loosening by storage. Regarding the deliciousness after storage for 3 days, Examples 6 and 7 were evaluated to be superior to Comparative Examples 13 to 17.

Claims (1)

A method for producing noodles with improved looseness, characterized in that the noodle strings are immersed in a 0.5 to 2.0% by weight fucoidan aqueous solution.