Development of vegetable oil by supplementation with soybean lecithin: Parting oil for steamed Chinese noodles (noodle parting oil) (Part II)

Abstract

In this research, we studied the detachment of steamed Chinese noodles from each other using a type of vegetable oil (noodle parting oil) supplemented with soybean lecithin. When steamed Chinese noodles are sold, they stick to each other, and form dumplings. Therefore, a noodle-picking machine should use some parting oil in cooking Chinese noodles. We developed a parting oil that facilitates picking noodles. The following are the results of our study. (1) The parting oil used in the detachment test contained soybean lecithin and was turbid. We determined the cause of the turbid it. We found that turbidity occurs when the quantity of the emulsifying agent increases right after manufacturing, there by leading to an increase in surface moisture content and the transformation of the emulsifying agent to an emulsion. The optimum quantity of emulsifying agent to prevent the formation of an emulsion was 0.5% of the quantity of oil, and that of vegetable oil was 2% of the quantity of noodles. (2) It was proven that the parting oil developed for steamed Chinese noodles does not affect the increase and decrease in the general bacterial count in the storage test. (3) There was a small weight variation due to moisture loss between the oil-free and corn oil because the parting oil for noodles was uniformly applied to the surface of the noodles. (4) It was proven that the oxidation stability differs with oil type.