METHOD FOR PRODUCING AGENT FOR IMPROVING UNTANGLING OF NOODLES

摘要

[Problem] The present invention addresses the problem of providing a method for producing an untangling-improving agent for suppressing a decline in quality such as deterioration of untangling during storage and the like and efficiently producing tasty noodles, and noodles that use this untangling-improving agent. [Solution] The untangling property of noodles can be improved at the same time the elasticity and stickiness of the noodles can be maintained by adding to the noodles an agent for improving the untangling of noodles obtained by combining a monoglycerin fatty acid ester and a protein in an emulsified state.