<；P>；PROBLEM TO BE SOLVED: To provide a method for producing noodles suppressing aging in starch of noodles, specifically those having time lag from a boiling process to the time to eat (having a problem of starch aging in pre-boiled noodles or noodles passed through a cold storage distribution process), and reinforcing a palate feeling gradient (center core feeling), springiness and stickiness to suppress deterioration with age so as to provide palate feeling similar to that of noodles just after boiled. <；P>；SOLUTION: The method for producing noodles comprises adding a chelating agent, a reducer and transglutaminase to raw material cereal flour for noodles. <；P>；COPYRIGHT: (C)2007,JPO&INPIT麵類，特別是針對自煮熟步驟至吃食之時間差大之麵類(經過煮熟放置的麵類及冷藏流通過程之麵類等，有澱粉老化問題之麵類)，抑制澱粉老化，進而強化麵食感之梯度(中芯感)、彈力、黏力，藉由抑制經時變化，提供與剛煮好的麵更接近的食感。於麵類之原料穀粉中添加螯合劑、還原劑以及轉穀胺醯胺酵素。
