| 摘要 |
PROBLEM TO BE SOLVED: To provide water-in-oil type emulsified fats and oils for noodle bands capable of reproducing the texture similar to the texture right after cooking even if the noodle band food subjected to heat cooking is thawed in a microwave oven. SOLUTION: This compsn. consists of 30 to 60 pts.wt. edible fats and oils, 15 to 40 pts.wt. reduced starch syrup, 1 to 6 pts.wt. sucrose fatty acid ester of HLB of 11 to 16 and 1 to 6 pts.wt. monoglycerol fatty acid ester of HLB of 4 to 7. |
