| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing boiled or steamed noodle without deteriorating the taste and palatability of the noodle in the case of serving the boiled or steamed noodle without recooking or cooking the noodle by reboiling, frizzling, or the like, effective for improving the loosening easiness of the noodle strings and giving a soup free from floating oil. SOLUTION: The boiled or steamed noodle is produced by using a dough kneaded with an O/W-type emulsified oil-and-fat composition containing 5-20 wt.% oil-and-fat, 2-20 wt.% dextrins and 2-10 wt.% emulsifier. |
