| 摘要 |
PROBLEM TO BE SOLVED: To obtain instant noodle having excellent instant cookability and resembling genuine noodle in taste and palatability by adding a diglycerol disaturated fatty acid ester to raw material flour, kneading the mixture, forming to noodle form and gelatinizing the noodle. SOLUTION: Raw material flour produced by mixing wheat flour with potato starch in the form of powder is incorporated with a diglycerol fatty acid ester composition containing >=80wt.% of a diglycerol saturated fatty acid ester having a structure obtained by esterifying either one of a terminal hydroxyl group or adjacent hydroxyl group of diglycerol and either one of the other terminal hydroxyl group or adjacent hydroxyl group with a saturated fatty acid, the mixture is kneaded after the addition of salt and water, the prepared noodle dough is formed by a roll mill, the obtained noodle strip is slit to noodle strings with a disk blade and the strings are gelatinized and dried to obtain the objective instant noodles having excellent instant cookability and resembling genuine noodles in the taste and palatability. |
