| 摘要 |
PROBLEM TO BE SOLVED: To provide noodle soup capable of loosening noodle easily, imparting slippery smooth texture to the noodle, and further suppressing sliminess of the noodle.SOLUTION: There is provided noodle soup containing sphingomyelin as much as 0.003-0.075 mass%. In the noodle soup, sphingomyelin does not constitute a dispersion phase in the oil-in-water type emulsion state. |
