Method for Producing Agent for Improving Untangling of Noodles
AssigneeFuji Oil Holdings Inc.
InventorsNanae FUJII, Norifumi ADACHI
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Abstract
An object of the present invention is to provide a method for producing an untangling-improving agent for inhibiting quality deterioration such as a difficulty in untangling after storage and efficiently producing tasty noodles, and to provide noodles prepared by using the untangling-improving agent. The untangling properties of noodles can be improved, and at the same time, the elasticity and chewiness of noodles can be maintained by adding, to noodles, an untangling-improving agent for noodles obtained by incorporating monoglycerol fatty acid ester and protein, wherein the monoglycerol fatty acid ester and protein are in the emulsified state.
Claims18
1-20. (canceled)
A method for improving untangling of noodles comprising:
- adding a powdered product or granule product to noodles, wherein the powdered product or granule product is obtained by drying an emulsion comprising a monoglycerol fatty acid ester and a protein.
A method for producing noodles comprising:
- adding a powdered product or granule product to noodles, wherein the powdered product or granule product is obtained by drying an emulsion comprising a monoglycerol fatty acid ester and a protein.
Dependencies are inferred from the claim text.