| 摘要 |
PROBLEM TO BE SOLVED: To obtain instant fried noodles having lubricous surface and smoothness, hardly getting stretched out, causing no oil stink and excellent in both the flavor and palate feeling inherent in wheat flour when reconstituted with hot water by using an oil-and-fat composition containing a given amount of a diglyceride as frying oil-and-fat. SOLUTION: The instant fried noodles are obtained by using an oil-and-fat composition, as frying oil-and-fat, having >=50 wt.%, preferably >=60 wt.%, more preferably >=70 wt.% of a diglyceride [the constituent acyl groups are preferably 8-24C, especially 16-22C (un)saturated acyl groups, and the unsaturated acyl groups account for >=80% of all the constituent acyl groups]. It is preferable to formulate, as a raw material of the noodles, 0.001-1 wt.%, preferably 0.005-0.3 wt.% of an antioxidant such as vitamin E or ascorbic acid (higher fatty acid ester). |
