KR100916923B1 - Manufacture of whitening noodle - Google Patents

Abstract

A method for preparing bleached noodles in a biological bleaching way is provided to secure higher yield than a chemical bleaching method and to make dough harder to improve the taste of the bleached noodles. A method for preparing bleached noodles in a biological bleaching way comprises the following steps of: mixing 100-140 parts of wheat flour, 0.01-0.02 part of lipase, 3.0-6.0 parts of tapioca modified starch, 3.0-6.0 parts of refined salt and 40-60 parts of purified water; kneading all those ingredients at 20-40°C for 5-120 minutes; aging and pressing the dough to make noodles; deactivating the activity of enzymes existing on the pressed surface of the noodles; cooling off them; and vacuum-packaging and sterilizing the product. The noodles can be used as Korean style noodles, Japanese style noodles(Udon), Japanese soba noodles, Chinese noodles, instant noodles, cold noodles and Chinese fried noodles.

Description

Manufacturing method of bleached noodles {Manufacture of Whitening Noodle}

The present invention relates to a process for producing bleached noodles.

In the past, when eating and living were anxious, taste and shape were not important in food, but in recent years, visual elements for stimulating aesthetics are recognized as more important than taste in food. The production of various noodles colored with blue of spinach, orange of carrot, red of zinnia, and yellow of gardenia is a more concrete expression of this visual desire, which makes consumers whiter and more vivid. They tend to choose tasty noodles.

However, more than 70% of the consumption of noodles is still a light yellowish white color from grains derived from raw noodles, and much effort is being made to bleach these basic noodles more white to improve texture.

In the past, as a bleaching method of noodles, a method of preparing noodles using bleached wheat flour was bleached by a natural oxidation method in which the wheat flour itself, which is a raw material of noodles, was brought into contact with air and oxidized for at least 15 days. However, this method has a long bleaching period, a problem of poor hygiene and poor quality such as degradation of quality due to oxidation of raw materials, growth of microorganisms and contamination from various pollutants.

The method devised in order to solve the conventional problems is a chemical bleaching method for oxidizing wheat flour using benzoyl peroxide, which has been mainly used in the past milling industry. After confirming the detectability of ethyl paraoxybenzoate, the production of wheat flour was stopped.

After boiled noodles, the method of soaking the boiled noodles in hydrogen peroxide is a method of directly bleaching noodles, unlike the method of bleaching raw materials of noodles. This method is mainly performed to preserve noodles for a long time. It is not only excellent in bleaching effect but also excellent in suppressing microbial growth. However, hydrogen peroxide itself is very harmful to the human body, and aldehydes produced by hydrogen peroxide generate off-flavor, which significantly reduces the taste and quality of noodles.

As another method of bleaching noodles, there is a method using sodium chlorite. Sodium chlorite is a chlorine bleach mainly used for fiber bleaching.

As described above, the conventional bleaching method of noodles is very toxic to the human body because it is limited to a chemical method, and the desire for well-being of the modern man also develops day by day to establish various food regulations and additive standards. Therefore, in the bleaching method of wheat flour and noodles, which has been used in the chemical method, the improvement to the nature friendly method has become an urgent task to be treated immediately.

Therefore, the present inventors have completed the present invention by developing a method for producing bleached noodles, which is blended with various raw materials in a method of bleaching noodles, which has a better texture and stimulates aesthetics.

Accordingly, the present invention provides a method for bleaching noodles using an enzyme.

Other objects and advantages of the present invention will become apparent from the following detailed description and claims.

The method for producing bleached noodles according to the present invention is a biological method that is harmless to the human body, which is not only excellent in the bleaching effect but also environmentally friendly, and has excellent yield compared to the chemical bleaching method by using an enzyme, and also makes the dough harder. In addition, it is expected to create high added value by shortening the bleaching time, thereby reducing the time required for the noodle manufacturing process.

The present invention relates to a process for producing bleached noodles.

More specifically,

In the production of noodles, a step of blending a raw material comprising 100 to 140 parts by weight of wheat flour, 0.01 to 0.02 parts by weight of lipase, 3 to 20 parts by weight of tapioca modified starch, 3.0 to 6.0 parts by weight of purified salt and 40 to 60 parts by weight of purified water; Transferring (property) the blended raw material at 20 to 40 ° C. for 5 to 120 minutes; Rolling the transferred dough to form a surface; Bonding the rolled surface to inactivate enzyme activity; Cooling and dipping the bonded surface; And it relates to a method for producing bleached noodles comprising the step of sealing and packaging the cooled and immersed surface.

According to a more specific example, the bleached noodles of the present invention, 120 parts by weight of wheat flour, 0.011 parts by weight of lipase extracted from the strain of Aspergillus oryzae, 5.0 parts by weight of tapioca modified starch, 3.530 parts by weight of purified salt, and purified water It is prepared by blending the raw materials containing 46.470 parts by weight. At this time, the purified salt is dissolved in purified water and blended at a concentration of 7.06%, and the blended raw material is carried out at 35 ° C. for 60 minutes. Then, through a rolling step to produce a linear surface of a thickness of 3.0mm, the shape of the cross section is circular. Manufactured cotton is boiled for 10 minutes at 100 ° C, followed by a cooling step to cool the noodles in cold water, an immersion step to adjust the pH of the cotton band for long-term preservation, and a packing step of sealing the immersed noodles in a wrapping paper. Are manufactured.

In addition, in the raw material blending step of the manufacturing method may be prepared by adding additional 0.5 to 1.0 parts by weight of potato starch. At this time, the texture of the noodles can feel the chewy taste while more elastic.

According to another specific example of the present invention, the bleached noodles are 120 parts by weight of wheat flour, 0.011 parts by weight of lipase extracted from a strain of Aspergillus oryzae, 5.0 parts by weight of tapioca modified starch, 1.0 parts by weight of potato acetate starch, tablet salt It is prepared by mixing a raw material including 3.530 parts by weight, and 46.470 parts by weight of purified water. At this time, the purified salt is dissolved in purified water and blended at a concentration of 7.06%, and the blended raw material is carried out at 35 ° C. for 60 minutes. Then, through a rolling step to produce a linear surface of a thickness of 3.0mm, the shape of the cross section is circular. The prepared noodles are manufactured through a bonding step of boiling for 10 minutes at 100 ° C, a cooling step of cooling the noodles in cold water, an immersion step of adjusting the pH of the noodles for long-term preservation, and a packing step of sealing the immersed noodles in a wrapping paper. do.

At this time, an additional aging step and a second rolling step may be further performed in order to complete the extra bleaching and produce an elastic noodles after the rolling step. The further aging step is carried out by aging by ultraviolet light for 5 to 35 minutes at the aging of the temperature of 25 ℃ to 35 ℃.

In the present invention, "lipase" is an enzyme that degrades pigments and lipids present in cereals such as wheat flour, and includes all lipases derived from various species ranging from microorganisms, plants, and animals to Aspergillus oryzae) or lipases derived from the variants thereof are most preferred. In addition, lipases may be synthesized, or may include all recombinantly produced plants, microorganisms, and animals, and may also include lipases in which inactive sites are modified. These lipases are used to bleach the color of noodles by decomposing pigments and other lipids of yellow carotenoids, which are grains, including wheat flour.

At this time, the bleached noodles according to the present invention may be naturally decomposed by a conventional oxidation method (a very low decomposition rate) or a chemical decomposition method (a very fast decomposition rate, but a harmful component is produced (ethyl paraoxyancinate), human harmful component ( Compared to hydrogen peroxide, sodium chlorite, etc.) and the negative image weighting of the product for chemical treatment methods, the carotenoid pigments present in the raw material are naturally decomposed, and the structures of the decomposed pigments are combined with sugars to form a polymer material. Forming to provide an effect of denser tissue.

According to a preferred embodiment of the present invention, the content of the lipase added to the blended dough of bleached noodles is 0.01 to 0.02 parts by weight based on 120 parts by weight of wheat flour. At this time, when the content of the lipase is less than the minimum content, the bleaching effect falls below the expectation, and when the content of the lipase is more than the maximum content, the bleaching effect and texture are rather deteriorated, such as the inside of the cotton turns black due to strong tissue force.

In the present invention, "tapioca modified starch" and "potato acetic acid starch" has a lower moisturizing effect than the wheat flour, and has an effect of lowering the density of the inside of the cotton. It also increases the preference of the product, such as improving what is seen. In addition, there is a merit that the chewy taste is much increased than when only small white powder is used. At this time, in the case of using an amount exceeding or less than the content used in the present invention, there is a disadvantage in that the preference for texture and appearance color is lowered.

In addition, the transfer time during which the lipase reacts with the raw material is 5 to 120 minutes, preferably 30 to 80 minutes. When the transfer time is longer than the above range, the enzyme activity is so strong that the inside of the noodles changes black, and when the transfer time is shorter than each of the above ranges, there is no effect and the object of the present invention cannot be sufficiently achieved.

The noodles of the present invention can be obtained by cutting out the extruded dough plate (eg, noodles in Korea, udon, which is a standard Japanese white noodles, Japanese noodles, and Chinese noodles, which are Chinese yellow alkaline noodles), thin and flat blood (e.g., dumplings). , Shumai, Haru-machi) and ramen, cold noodles and ultra-naengmyeon belong to all kinds. The noodles of the present invention also include Vietnamese rice noodles and Italian pasta, and include all linear noodles and blood dough kneaded with grains such as wheat, rice, glutinous rice, wheat barley and barley. In addition, potatoes, corn, sweet potatoes, such as a lot of starch ingredients are all made from raw materials, and the like.

In the practice of the present invention, protein partial hydrolysates such as wheat protein partial hydrolyzate, soy protein partial hydrolyzate, milk protein partial hydrolyzate, gelatin partial hydrolyzate, etc. Various proteins, such as milk protein, soybean protein, and wheat protein, can be added individually or in combination, respectively.

 In addition, egg white, chemical starch, thickened polysaccharides, and the like, which are usually used for noodles in the raw material blending step, may be used, and are not particularly limited as long as the object of the present invention is achieved. Therefore, if it is an addition amount normally used as noodles, it will not specifically limit.

In addition, in the method for producing bleached noodles of the present invention, the sterilization step and the secondary packing step may be further performed after the sealing packing step. The sterilization step is preferably carried out by pasteurization and at a temperature of 100 ° C. or less.

In the form of the noodles in this invention, raw noodles can be circulated as it is. It is also possible to distribute it in the form of boiled, steamed or boiled noodles, steamed noodles, or packaged boiled noodles packed with boiled noodles. It is also possible to dry raw noodles and, depending on the extent, to distribute them in the form of semi-dried or dried dry noodles. In addition, the boiled noodles can be immersed in an acid solution, or filled into a retort packaging material to be retorted and distributed at room temperature. In particular, the effect by the present invention can be produced by providing a variety of noodles, regardless of the form of the product, giving elasticity and tenacious texture.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention.

Example

Preparation Example 1 Preparation of Bleached Noodles I

The method for producing bleached noodles of the present invention was prepared in the order of FIG. 1. The raw material for bleaching noodles was added to 120 kg of wheat flour, 0.011 kg of lipase (Novozyme, Denmark) extracted from a strain of Aspergillus oryzae, 5.0 kg of tapioca modified starch, 3.530 kg of purified salt, and 46.470 kg of purified water. . At this time, the purified salt was dissolved in purified water and blended (the concentration of purified salt in purified water corresponds to 7.06%). The blended raw material was carried out for 60 minutes at 35 ℃ conveying the dough, and through the rolling step to produce a linear surface of 3.0mm in thickness, the shape of the cross section is circular. After cutting / cutting it to a suitable length. Bonding step of boiling the prepared noodles for 10 minutes at 100 ℃, cooling step to cool the noodles in cold water, immersion step to adjust the pH of the cotton for long-term preservation, packing step to seal the immersed noodles in a wrapping paper and packed After the pasteurization step of pasteurizing the cotton was used in the experiment.

Preparation Example 2-6. Preparation of Bleached Noodles Using Lipase II

The method for preparing bleached noodles of the present invention was prepared in the process order of FIG. 1, except for mixing the raw materials according to the mixing ratio of Table 1 below.

Raw material name (kg) Preparation Example 2 Preparation Example 3 Preparation Example 4 Preparation Example 5 Preparation Example 6 Wheat flour 120 120 120 120 120 Tapioca modified starch 3.8 4.8 5.0 6.0 5.0 Lipase 0.010 0.010 0.011 0.011 0.011 Potato acetate starch - 1.0 1.0 - 1.0 Refined salt 4.067 4.067 3.530 5.454 5.454 Purified water 43.933 43.933 46.470 54.546 54.546 Sum 172.81 172.81 176.011 186.011 186.011

Comparative Production Example 1.

In the method of Preparation Example 1 was prepared by replacing the lipase with purified water.

Experimental Example 1. Color Changes of Noodles with Purified Salt Concentration in Purified Water

Noodles were prepared according to the method of Preparation Example 1 except for the concentration of saline, which is the concentration of the purified salt with respect to the purified water of Table 2, in order to determine the change in the enzyme activity by the concentration of the purified salt with respect to the purified water. . As shown in the following table, the concentration of the saline solution was applied at 11 concentrations of 0-20%, and the chromaticity of the surface of Comparative Preparation Example 1 containing no lipase was measured together for comparison. At this time, the chromaticity of the surface was finely crushed to prepare a fine powder and then measured using a chromatometer CR-400 (Konica Nonolta Sensing Inc, Japan), L is the brightness, that is, transparency is a (+ The higher the value, the red, the higher the-value, the higher the green color. B is the whiteness (the higher the + value, the higher the yellow value, the higher the-value, the higher the blue color).

Saline Concentration Chromaticity measure L a b Comparative Production Example 1 (7.06%, without lipase) 73.7 -3.6 9.8 0% 78.5 -1.8 8.4 5% 78.8 -1.5 8.4 7.06% (manufacturing example 1) 79.5 -1.6 8.2 8% 78.4 -1.2 8.1 10% 78.6 -1.5 8 11% 78.6 -1.4 8.2 12% 78.4 -1.5 8.1 13% 78.8 -1.7 8.2 14% 78.4 -1.4 8.1 15% 75.3 -1.9 8.5 20% 74.8 -2.1 8.7

As can be seen from the chromaticity measurement of Table 2, the saline concentration was not only 0%, but also in the saline concentration of 4% to 14%, which is a general category of noodle manufacturing, there was no difference in chromaticity, but at 15% or more high salt. It was confirmed that there was a change in chromaticity by decreasing the L value and increasing the b value in the chromaticity measurement value.

Experimental Example 2. Changes in chromaticity of noodles according to purified water temperature

In order to determine the color change of the noodles according to the purified water temperature, the experiment was carried out under the conditions of the purified water temperature of Table 3 below. The noodle production method, such as the mixing of the raw materials, was prepared by the method of Preparation Example 1, and the kneading temperature and the chromaticity of the noodle during primary kneading were measured. At this time, a comparative production example without lipase was performed for comparison. At this time, the chromaticity of the surface was finely crushed to prepare a fine powder and then measured using a chromatometer CR-400 (Konica Nonolta Sensing Inc, Japan), L is the brightness, that is, transparency is a (+ The higher the value, the red, the higher the-value, the higher the green color. B is the whiteness (the higher the + value, the higher the yellow value, the higher the-value, the higher the blue color).

Temperature of purified water Compounding dough temperature Measures L a b Comparative Production Example 1 (10 ° C, lipase-free) 22.4 ℃ 73.7 -3.6 9.8 4 ℃ 25.2 ℃ 77.5 -1.9 8.7 5 ℃ 26.4 ℃ 77.5 -2 8.6 10 ℃ 31.8 ℃ 77.6 -1.7 8.5 15 ℃ 37.5 ℃ 77.5 -1.8 7.9 20 ℃ 39.9 ℃ 76.1 -1.9 7.5 25 ℃ 41.2 ℃ 75.5 -2.2 7.5

* Error range of purified water temperature: ± 0.5 ℃

As can be seen from the chromaticity measurement value of Table 3, the higher the temperature of the purified water, the higher the b value of whiteness, the better the bleaching degree of the prepared noodles showed a better result. In the above results, the b value was maintained at the limit value of 7.5 at the purified water temperature of 20 ° C. or higher, so that the carotenoid pigments in the wheat flour were completely decomposed. It was interpreted that it was due to the formation of glycolipid continuously through the degradation and the increase of the firmness of the tissue.

Experimental Example 3. Changes in chromaticity of noodles according to feeding time

As shown in Table 4, an experiment was conducted on the chromaticity change of the surface according to the feeding time. Except for the transfer time shown in Table 4, the noodle production method such as blending of the raw materials were prepared by the method of Preparation Example 1. At this time, the chromaticity of Comparative Preparation Example 1 was also measured for comparison. At this time, the chromaticity of the surface was finely crushed to prepare a fine powder and then measured using a chromatometer CR-400 (Konica Nonolta Sensing Inc, Japan), L is the brightness, that is, transparency is a (+ The higher the value, the red, the higher the-value, the higher the green color. B is the whiteness (the higher the + value, the higher the yellow value, the higher the-value, the higher the blue color).

Transfer time Measures L a b Comparative Production Example 1 (without lipase) 73.7 -3.6 9.8 5 minutes 74.6 -3.1 8.9 10 minutes 76.2 -2.5 8.5 15 minutes 77.1 -2.1 8.1 20 minutes 77.3 -2.0 8.3 25 minutes 77.4 -1.9 8.2 30 minutes 77.6 -1.7 8.5 35 minutes 77.9 -1.7 8.2 40 minutes 78.7 -1.6 8.1 45 minutes 78.7 -1.5 8.1 50 minutes 78.9 -1.7 7.8 55 minutes 79.1 -2.1 7.9 60 minutes 78.9 -1.7 7.5 120 minutes 80.3 -1.4 7.5 240 minutes 81.0 -1.3 7.5

* Travel time error range: ± 1 minute

* Purified water temperature: 10 ± 0.5 ℃

As can be seen from the chromaticity measurement value of Table 4, as the transfer time increases, the b value corresponding to the whiteness continues to decrease, and as the transfer time increases, the whiteness increases. In addition, the b value was maintained at 7.5, the limit value of the transfer time of more than 60 minutes, it was found that the optimum condition at 60 minutes or more. However, when the transfer time is more than 240 minutes, the L value corresponding to the firmness of the tissue continues to increase, but the cross section of the visually visible surface often appears black in appearance, indicating a slight decrease in quality.

Experimental Example 4. Color Change of Noodles According to Lipase Content

As shown in Table 5, the experiment was carried out on the chromaticity change according to the lipase content. Except for the lipase content of Table 5, the method of preparing noodles such as blending of raw materials was prepared by the method of Preparation Example 1. At this time, the amount of lipase added to the lipase content of Preparation Example 1 was adjusted to the content of purified water so that the total amount of the raw material mixture was always the same. In addition, for comparison, the chromaticity of Comparative Preparation Example 1 containing no lipase was also performed. At this time, the chromaticity of the surface was finely crushed to prepare a fine powder and then measured using a chromatometer CR-400 (Konica Nonolta Sensing Inc, Japan), L is the brightness, that is, transparency is a (+ The higher the value, the red, the higher the-value, the higher the green color. B is the whiteness (the higher the + value, the higher the yellow value, the higher the-value, the higher the blue color).

Lipase content Measures L a b Comparative Production Example 1 (0, without lipase) 73.7 -3.6 9.8 0.001 73.7 -3.5 9.8 0.005 74.5 -3.2 9.4 0.01 79.4 -1.8 8.2 0.011 (Manufacturing Example 1) 79.5 -1.6 8.2 0.02 79.5 -1.6 8.0 0.03 80.2 -1.5 7.9 0.05 80.6 -1.4 7.8 0.1 81.0 -1.4 7.5

As can be seen from the chromaticity measurement value of Table 5, the lipase content from 0.001 to 0.005 indicates that the b value indicating whiteness has almost the same value as that of Comparative Preparation Example 1 without lipase at all, such that there is little bleaching effect on the surface. Could. However, the lipase content was found to increase the bleaching degree of the prepared cotton from 0.01.

Experimental Example 5. Sensory Evaluation

Sensory evaluation of the bleaching surface using the lipase of the present invention was performed. The sensory evaluation was to select color, texture and preference for 84 people. At this time, if it is difficult to select, it is divided into other. In the sensory evaluation, Comparative Example 1, Comparative Preparation Example 1 of the present invention, and Comparative Example 1, Comparative Example 1, Comparative Example 1 was added to the benzoyl peroxide as a bleach instead of lipase as shown in Table 6 in the method of Preparation Example 1 Preparation Examples 7, 8, and 9, each containing 10%, 15%, and 20% of tapioca modified starch compared to wheat flour, were prepared. Evaluated. In addition, Preparation Example 2-6 was evaluated to have almost the same level of whiteness and texture as in the case of Preparation Example 1, and the result notation was omitted. The evaluation results are shown in Table 7 below.

division Specific Ingredients Remarks Measures L a b Comparative Production Example 1 Lipase free 73.7 -3.6 9.8 Comparative Production Example 2 Benzoyl peroxide 97.4 -2.7 8.0 Comparative Production Example 3  Lipase 0.005kg 74.5 -3.5 9.8 Comparative Production Example 4 Lipase 0.03 kg 80.2 -1.5 7.9 Preparation Example 1  Lipase 0.011kg 79.5 -1.6 8.2 Preparation Example 7 10% tapioca modified starch compared to wheat flour 76.5 -3.5 11.2 Preparation Example 8 15% tapioca modified starch compared to wheat flour 76.8 -3.5 10.8 Preparation Example 9 20% tapioca modified starch compared to wheat flour 76 -3.5 10.5

* Water supply temperature: 10 ± 0.5 ℃

division Sensory evaluation Color (Whiteness) Texture preference Comparative Production Example 1 0.0% 2.4% 0.00% Comparative Production Example 2 49.4% 2.4% 19.00% Comparative Production Example 3 0.0% 1.2% 0.0% Comparative Production Example 4 4.8% 6.0% 0.0% Preparation Example 1 46.4% 71.4% 70.20% Preparation Example 7 0.0% 2.4% 1.20% Preparation Example 8 0.0% 1.2% 0.00% Preparation Example 9 1.2% 10.7% 8.30% Etc 2.4% 4.8% 1.20% Sum 100% 100% 100%

As can be seen from the results of Table 6, Preparation Example 1 of the present invention was far superior in color compared to Comparative Preparation Example 1 without any bleaching agent, compared to bleached cotton using a conventional chemical bleach benzoyl peroxide It was confirmed that the bleaching effect was excellent by having a nearly similar value compared to Preparation Example 2. In addition, in terms of texture and preference, the evaluation was much better than Comparative Preparation Example 2. However, Comparative Preparation Example 3 using much less than the amount of lipase blended in Preparation Example 1 or Comparative Preparation Example 4 using a much higher content was found to have a very low preference because of low evaluation values in color or texture. In particular, Comparative Preparation Example 3, in which the content of lipase was considerably lower than that of Preparation Example 1, was not significantly different from Comparative Preparation Example 1 in which no bleaching agent was used, and it contained a large amount of lipase compared to Preparation Example 1. In Comparative Example 4, the inner side of the cotton turned black and the surface was rather hard, so the bleaching effect and texture were rather low, so the preference was very low. In addition, the chromaticity measured by chromatographic CR-400 of Preparation Examples 7, 8, and 9 with 10%, 15%, and 20% of Tapioca modified starch content of 4% of wheat flour was significantly different from that of Preparation Example 1. There was no, but was found to be significantly lower than in Preparation Example 1 in color, texture and preference.

1 is a manufacturing process diagram of bleached noodles using lipase.

Claims (4)

In the manufacture of noodles, Blending a raw material including 100 to 140 parts by weight of wheat flour, 0.01 to 0.02 parts by weight of lipase, 3.0 to 6.0 parts by weight of tapioca modified starch, 3.0 to 6.0 parts by weight of purified salt, and 40 to 60 parts by weight of purified water; Transferring the blended raw material at 20 to 40 ° C. for 5 to 120 minutes; Aging and rolling the transferred dough to form a surface; Bonding the rolled surface to inactivate enzyme activity; Cooling and dipping the bonded surface; And sealing and packaging the cooled and immersed surface. In the manufacture of noodles, Raw materials including 100 to 140 parts by weight of wheat flour, 0.01 to 0.02 parts by weight of lipase, 3.0 to 6.0 parts by weight of tapioca modified starch, 0.5 to 1.0 parts by weight of potato acetate starch, 3.0 to 5.0 parts by weight of purified salt and 40 to 60 parts by weight of purified water Doing; Transferring the blended raw material at 20 to 40 ° C. for 5 to 120 minutes; Aging and rolling the transferred dough to form a surface; Bonding the rolled surface to inactivate enzyme activity; Cooling and dipping the bonded surface; And sealing and packaging the cooled and immersed surface. The method for producing bleached noodles according to claim 1 or 2, further comprising a sterilization and secondary packaging step after said sealing packaging step. The method for producing bleached noodles according to claim 1 or 2, wherein the noodles are selected from the group consisting of Korean noodles, Japanese udon noodles, Japanese noodles, Japanese noodles, blood, ramen noodles, cold noodles, and fresh noodles.

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