| 摘要 |
PURPOSE:To make it possible to obtain MEN (a noodle) having excellent texture and hardly elongating at a short time after boiling by adding powder oils and fats obtained by emulsifying oils and fats with an emulsifying agent and coating film forming agent and spraying and drying the emulsified oils and fats to a raw material flour of MEN. CONSTITUTION:Oils and fats are emulsified to O/W type using an emulsifying agent such as a fatty acid monoglyceride or fatty acid sorbitol ester and coating film forming agent such as milk protein, starch or saccharides and the emulsified oils and fats are sprayed and dried to afford powdery oils and fats having 20-80wt.%, preferably 40-80wt.% oils and fats content, which are then added to a raw material flour of MEN (a noodle) within the range of 2-15wt.% based on the raw material flour of MEN or 1-10wt.% calculated in terms of oils and fats. |
