| 摘要 |
PURPOSE:To improve the adhesivity of a powdery sauce composition to noodles, by adding a relatively large amount of lactose to a powdery sauce composition for noodles and composed mainly of a powdery sauce base and seasonings. CONSTITUTION:The objective powdery sauce composition is prepared by mixing (A) a powdery sauce composition for noodles and composed mainly of (i) a powdery sauce base such as powdery tomato, powdery cod roe, powdery cheese, powdery extract of shiitake mushroom, powdery beef extract, powdery soy sauce, etc., and (ii) seasonings such as salt, sodium, glutamate, etc., with (B) 10-60wt% lactose based on the whole composition. When the powdery sauce is scattered on the noodles such as spaghetti, chou mein, etc., the powdery sauce composition adheres completely to the surface of the noodle to give excellent appearance. Furthermore, the noodles are imparted with moderate moistness and uniform taste, and noodles having excellent taste and palatability can be prepared. |
