PROBLEM TO BE SOLVED: To provide a method for producing steamed noodles which improves loosening properties of noodle ribbons without damaging noodle taste and which causes no damage to the appearance of the noodle when preserved.SOLUTION: The method for producing noodle includes spraying the noodle ribbons with an oil-and-fat composition obtained by adding 0.1-5 pts.wt. of sorbitan fatty acid ester with HLB 1-6 to 100 pts.wt. of an edible oil and fat so as to improve loosening properties of noodle ribbons without damaging noodle taste, and cause no damage to the appearance of the noodle when preserved.COPYRIGHT: (C)2011,JPO&INPIT【課題】麺の食味を損なうことなく、麺線同士のほぐれ性を改善し、保存時の外観も損なわない蒸し麺類の製造方法を提供する。【解決手段】食用油脂100重量部に対してHLB1~6のソルビタン脂肪酸エステルを0.1~5重量部を配合してなる油脂組成物を麺線に対して噴霧することで、麺の食味を損なうことなく、麺線同士のほぐれ性を改善し、保存時の外観も損なわない蒸し麺類の製造ができる。【選択図】なし
