| 摘要 |
PURPOSE: A Chinese noodles fried in plant hard oil is invented to prevent the unique flavor from degrading during storage and distribution after manufactured and enable mass production in low cost by frying the noodles in plant hard oil. CONSTITUTION: A Chinese noodles fried in plant hard oil is produced by adding the edible organic compound of 0.0003-0.3wt%, which is possible to combine with the amino radicals included in the raw materials of noodle, to the combined water in order to increase the combining frequency between the edible organic compound and the amino radicals included in the raw materials of noodle much higher than the combining frequency between the aldehyde included in plant hard oil and the amino radicals included in the raw materials of noodle in the process to mix raw materials and the combined water to knead. So the Chinese noodles which prevents the amino-carbonyl reaction by the aldehyde included in plant hard oil. The above edible organic compound can be one out of glucose, fructose, starch syrup, or amino acid such as glutamic acid or aspartic acid. |
