| 摘要 |
PROBLEM TO BE SOLVED: To provide noodles as pregelatinized noodles or frozen noodles capable of being easily and quickly cooked, and through adding to noodles an emulsified additive emulsified by mixing sweetened yolk with vegetable oil and fat in a kneading process, having excellent getting-loose property which allows no noodle adhere to each other and noodle to get loose through contacting with the water content of hot water for boiling and noodle soup even if noodles adhere to each other by pregelatinization. SOLUTION: The noodles contain an emulsified additive produced by heating a mixture of yolk and saccharides at <=65 deg.C under a pressurized condition of 500-1,000 atm. so that the yolk content produces semi-denatured sweetened yolk, adding to the sweetened yolk vegetable oil and fat within the range not more than 80 wt.% of the total amount followed by mixing them and dispersing the resultant product in water. As a result of this, the noodles can easily get loose by contacting with water content even if the noodles adhere to each other by pregelatinization. |
