| 摘要 |
PURPOSE:O/W type emulsion of fat and oil is spray-dried and the resultant powder of fat and oil is added to the starting material of noodles to produce the objective raw or dried noodles whose boiling time is greatly shortened with good noodle shape retention. CONSTITUTION:Partially hydrolyzed soybean protein, casein or their mixture is used as an emulsion-coating agent to effect the emulsification of oil and fat into an O/W type emulsion followed by spray drying. Then, the resultant powdery fat and oil is added to the noodle starting material such as wheat, buckwheat or rice flour by 0.5-7wt% or 2-5wt% and the mixture is made into noodles in a customary manner. |
