| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide powdered oil and fat for non-fried instant noodles, to be kneaded in noodle dough so as to obtain instant noodles which are excellent in reconstitution with hot water and free from stickiness of noodle ribbons, have smooth and springy palate feeling of noodles after reconstitution with hot water and cause no turbidity of soup by starch elution from noodle ribbon surface, through solving such problems that noodle ribbons of instant noodles to be dried after pregelatinizing starch are apt to stick to each other, and especially hot air dried non-fried noodles are apt to be poor in reconstitution with hot water, have noodle ribbons poor in loosening to cause lowering of palate feeling, and are apt to cause turbidity of soup by starch elution. <P>SOLUTION: The powdered oil and fat for the non-fried instant noodles is powdered oil and fat obtained by drying and pulverizing edible oil and fat, a coating agent and O/W type emulsion containing an emulsifier. The powdered oil and fat contains as the emulsifier, organic fatty acid ester of glycerin and lecithin. <P>COPYRIGHT: (C)2007,JPO&INPIT |
