PROBLEM TO BE SOLVED: To provide raw noodles suppressed in binding of noodle ribbons with each other to retain a commercial value for a long term by extending a storage time by effectively suppressing proliferation of mold and decay, and solving another problem occurring with the extension of the storage time, especially a problem of syneresis from noodle ribbons.SOLUTION: The decay of raw noodles, proliferation of mold, and binding of noodle ribbons with each other, as causes of a decrease in a commercial value in long term circulation, are effectively suppressed by mixing transglutaminase with raw noodles with a water content of 20-35% to bring pH to less than 6. Especially, the transglutaminase contributes to suppressing binding of the noodle ribbons of the raw noodles.
