| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion composition excellent in salt resistance and alkali resistance, to be added into a noodle dough allowing the surface of the noodle dough to be smoothed without stickiness and the extensibility to be improved, so that a noodle strip food excellent in the texture and flavor can be finished.SOLUTION: An oil-in-water type emulsion composition includes a: 25 to 50 mass% of fat, b: 3 to 12 mass% of phospholipid, c: 30 to 60 mass% of polyalcohol, d: 0.2 to 2 mass% of polyoxyethylene sorbitan fatty acid ester having an HLB of 11 or more, and e: 10 to 30 mass% of water. The content of the phospholipid is 6 parts by mass or more relative to 1 part by mass of the polyoxyethylene sorbitan fatty acid ester. |
