| abstract |
PROBLEM TO BE SOLVED: Instant noodles that are dried after gelatinizing starch are easy to adhere to each other, especially hot-air dried non-fried noodles are prone to hot water reversion, and the noodle strings are not easily loosened and the texture is reduced. There is a problem that the soup tends to become cloudy due to the dissolution of starch. The present invention is kneaded into the noodle dough, so that the hot water return is good and there is no adhesion between the noodle strings, the texture of the noodles after the hot water return is smooth and elastic, and the starch is eluted from the surface of the noodle strings. Provided is a non-fried instant noodle powder oil and fat capable of obtaining instant noodles without causing the soup to become cloudy. SOLUTION: The non-fried instant noodle powder fat is a powder fat obtained by dry powdering an O / W type emulsion containing an edible fat, a coating agent and an emulsifier, and glycerin organic acid fatty acid ester and lecithin are used as the emulsifier. It is characterized by containing. [Selection figure] None. |