| 摘要 |
PROBLEM TO BE SOLVED: To obtain an improver composition capable of improving reduction in palatability, which is a problem in freezing or refrigerating a noodle belt product for a long period of time and improving the whiteness of a noodle belt part. SOLUTION: This noodle belt improver comprises a slurry of (A) at least one kind selected from the group consisting of a sucrose fatty acid ester having >=8 HLB, a sorbitan fatty acid ester having >=4 HLB and a polyglycerol fatty acid ester having >=5 HLB and >=2 average polymerization degree, (B) a vegetable protein decomposition product, (C) a phosphate and (D) a calcium salt, and has the formulation ratio of the component (A), the component (B) and the component (C) of (A):(B) of 1:9-10:0, ((A)+(B)):(C) of 1:9-10:0, the formulation ratio of the component (D) to the total of the components (A) to (C) ((A)+(B)+(C)):(D)}, by weight, of 1:1-1:50 and 5-30% calcium salt concentration of the component (D). |
