| 摘要 |
PURPOSE:To provide a process for the preparation of boiled or steamed noodles having excellent taste and palatability and exhibiting extremely excellent loosening property of the noodles in eating the noodles in uncooked state or in the cooking of the noodles such as reboiling or frying and to provide an oil and fat composition to be applied to the noodles by spraying or immersion. CONSTITUTION:This oil and fat composition for improving the loosening property of boiled or steamed noodles is produced by incorporating an oil and fat with a polyglycerol fatty acid ester, soybean lecithin and an enzyme-decomposed lecithin. This process for the preparation of boiled or steamed noodles comprises the spraying of the oil and fat composition to the surface of noodles or the immersion of the noodles in the oil and fat composition. |
