PROBLEM TO BE SOLVED: To provide seasoned starch noodles that will not discolor, even after being preserved over a long period of time, and that is inhibited of elongation with hot water after swelling with the hot water, and to provide a method for producing the noodles.SOLUTION: This method for producing dried starch noodles using potato starch or green bean starch as a main raw material is provided by milling 0.1 to 6.0 pts.wt. food powder, having 1 to 80 &mum particle diameter based on 100 pts.wt. starch, into the mixed dough of the starch. The powdery foodstuffs are powdered seaweeds, such as edible brown algae, tangles, Undaria pinnatifida, Nemacystus and sesame, black beans, seeds of a black pine, black Chinese quince, black rice, bamboo charcoal, cocoa, red pepper, spinach, a caramel pigment, and the like.COPYRIGHT: (C)2009,JPO&INPIT【課題】長期保存しても退色せず、湯戻し後の湯伸びが抑制された風味付け春雨及びその製造方法を提供する。【解決手段】馬鈴薯でん粉や緑豆でん粉を主原料とする乾燥春雨の製造方法において、でん粉の混合生地中に1~80μmの粒子径を有する食品粉末を、でん粉100重量部に対して、0.1~6.0重量部練り込む。食品粉末とは、ひじき、昆布、わかめ、もずく等の海草粉末と、黒ごま、黒豆、黒松の実、黒かりん、黒米、竹炭、イカ墨、ココア、唐辛子、ほうれん草、カラメル色素等を粉末化したものである。【選択図】なし
