| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject improving agent capable of improving the mechanical resistance and tackiness of noodles without deteriorating the taste and texture thereof by including an emulsifying agent in a state thereof held by an edible powder carrier. SOLUTION: This improving agent is obtained by including (A) 0.1-50 wt.% of an emulsifying agent (e.g. glycerol citrate monostearate) and (B) an edible powder carrier in a state of the ingredient A held by the ingredient B. Noodles to which the improving agent is applied refer to noodles produced by mixing wheat flour with other raw materials and wheat noodles, Chinese noodles, Japanese buckwheat noodles, casings, spaghettis, etc., and the merchandise form may be any of raw noodles, boiled noodles, steamed noodles, raw type instant noodles (LL noodles), instant noodles, dried noodles, frozen noodles, etc. The ingredient B is preferably a porous powder which is porous and preferably has pores having about 0.1-10 μm pore diameter on the surface. An egg yolk protein, a defatted egg yolk powder, etc., are preferably used as the ingredient B. |
