JPH09294553A - Production of ready-to-eat fried noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject noodles low in puffed degree, relatively low in oil content, and excellent in viscoelasticity after reconstituted with hot water, while having palate feeling and appearance similar to those of raw noodles. SOLUTION: Using a dough prepared by kneading wheat flour, starch or modified starch, and according as necessary, saline solution, common salt, emulsified oil-and fat, lecithin, etc., together, dense, firm and glutinous small lumps are made under deaeration, and these lumps, or after mixed with the dough, are joined together into noodle strips.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing instant fried noodles which is eaten by pouring boiling water or boiling in a pot or the like, and more particularly to a method for improving the noodle band making process.

[0002]

2. Description of the Related Art Improving noodles are roughly classified into two types, α (alpha) -ized fried noodles and α-ized non-fried fried noodles, both of which are made into steamed and steamed water, and then starch starch is gelatinized. Is held. As the method of removing water, fried noodles (fried in oil) when fried (fried) are referred to as fried noodles (fried noodles), and when dried in hot air or microwave are referred to as non-fried noodles (non-fried noodles). The fried noodles use wheat flour as a raw material, various starches, in Chinese noodles, kansui, and in Japanese-style noodles, polymerized phosphate or the like is used instead of kansui, respectively, salt, egg powder, if necessary. Thickening polysaccharides, emulsified oils and fats, etc. are added and kneaded to make noodles, the noodles are formed with a cutting blade, a certain wave shape (wave) is applied if desired, and gelatinized by steam through a continuous steamer (alpha conversion). After that, an instant noodle is obtained through a frying process.

A single oil tank or a plurality of oil tanks is usually used in the frying process. When performing rapid dehydration (drying) known as a conventional method in the step,
As a result of the rapid evaporation of the water content of noodles, the structure inside the noodles becomes porous (porous), which brings about the immediacy of hot water reconstitution and the effect that the flavor of the product changes little and is essential for instant noodles. Realizes simplicity. However, since the evaporation was too rapid, the texture had the crispness characteristic of instant fried noodles, but the viscoelastic texture such as raw noodles (raw Chinese noodles, etc.) was not obtained. Therefore, in place of the frying process of the instant frying noodles, hot air drying or microwave drying may be used. Pregelatinized non-fried noodles by hot air drying do not have the rapid evaporation of the water content of the noodles as seen in the frying process and have a low oil content, so the texture is light, and the raw noodles (raw Chinese noodles etc. ) It has a texture close to. In addition, α by microwave drying
The non-fried fried noodles undergo a rapid evaporation of the water content of the noodles, resulting in a crisp tendency similar to that of fried noodles, but viscoelasticity such as raw noodles (raw Chinese noodles, etc.). No texture was obtained.

For raw noodles (raw Chinese noodles, etc.), a method of forming noodle strips into noodle strips by using an extruder (extrusion screw) or an extrusion molding machine is used. It is difficult to apply as it is, and according to the experiments of the present inventors, when the method based on the conventional press molding process (extruder, molding die) is followed, the surface of the noodle strings blisters in the frying process ( A thin film is formed on the surface of the noodle string and it easily bulges. As a result, the noodle surface becomes rough and has a rough surface, the appearance is poor, and the surface is collapsed during eating. It has been confirmed that the texture may be impaired.

[0005]

DISCLOSURE OF THE INVENTION In the present invention, with regard to the prior art, noodles after deep-frying have the texture similar to that of raw noodles in instant noodles that are subjected to deep-frying treatment by adding ingenuity in the process. Has less swelling and the oil content is about 15-23% compared to the conventional 20-23%.
The present inventors have conducted intensive studies for the purpose of producing instant fried noodles that have been reduced to 10%, have excellent viscoelasticity after reconstitution with hot water, and have a peculiar transparency like that of raw noodles.

[0006] The present invention achieves the above-mentioned object, and has an advantage that it is distinguished from the known instant fried noodles in terms of appearance and texture, and is similar to that of raw noodles. It is to establish a method for producing instant fried noodles with characteristics. The instant fried noodles here are
It refers to instant Chinese noodles, instant Japanese noodles, and snack noodles.

[0007]

Means for Solving the Problems As a concrete means of the method for producing instant fried noodles according to the present invention for achieving the above object, wheat flour, starch or modified starch is used as a raw material in a conventional noodle making process. Use, rinse if necessary,
Adding salt, thickening polysaccharide, emulsified oil and fat, lecithin, etc., and after making a dough in the kneading step, applying a pressure under deaeration to the dough to provide a step before forming step In addition, in a conventional noodle making process, wheat flour, starch or modified starch is used as a raw material, and citrus, salt, thickening polysaccharide, emulsified oil and fat, lecithin, etc. are added if necessary, and a dough is prepared in a kneading process. After that, a part of the dough is subjected to pressure under deaeration to create small pieces,
The blobs may be combined with the rest of the dough in a subsequent shaping step. In addition, it is also preferable to use oil-and-fat modified starch instead of the starch or modified starch.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The production method of the present invention is a conventional method, that is, a generally known conventional method of making noodles, that is, water adjustment-kneading-shaping (shaping roll) -composite (composite roll).
-Rolling (rolling roll) -In each step of cutting, after the kneading step and before the shaping step, a pressure is applied under deaeration to provide a dense and strong property and tenacity, which will be described later. Adding a step of forming a small piece and compounding it into a noodle band, and, for a part of the dough that has undergone the kneading step, a step of applying pressure under deaeration to form a small piece, followed by It is to add a step of mixing the small pieces and the remaining dough to form a noodle band in the shaping step. More specifically, the means for producing small pieces in the present invention will be explained. After kneading with a mixer (work in which wheat flour and various starches are put in the mixer, and a water-adjusting solution is added and kneaded), an extruder or an extruder machine is used. Is pressed under degassing with a vacuum degree of 400 to 760 mmHg, and the one that is pumped as a cylindrical dough (dough) through a die with a diameter of 5 to 50 mm is intermittently cut at the time of extruding and a small length of 5 to 50 mm Make a lump. The compactness, nature, and size of the small lumps affect the swelling of the noodles after frying.

The small lump, which is an important feature of the present invention, will be described in detail. A raw material containing wheat flour, potato starch or tapioca-modified starch as a main component was kneaded by adding kansai, salt, emulsified oil and fat, etc., if necessary. After that, while being deaerated by applying pressure with an extruder or an extruder, etc., a cylindrical one that is passed through a die with a diameter of 5 to 50 mm and cut into a length of 5 to 50 mm is made into a small block. If necessary, add kansui, salt, emulsified oil and fat to the raw material mainly composed of wheat flour, potato starch or oil-and-fat starch, and knead it, and then press it with an extruder or an extruder to depressurize the diameter. Cylindrical shape that is passed through a die of 5 to 50 mm and cut into a small piece with a length of 5 to 50 mm. If necessary, add polymeric phosphate, salt, emulsified oil and fat, etc. to the raw material mainly composed of wheat flour, potato starch or tapioca modified starch, and then knead it and degas it by applying pressure with an extruder or an extruder. Below, it is possible to use a raw material that is usually used for the production of instant noodles other than the above, such as a small one obtained by cutting a cylindrical one through a die having a diameter of 5 to 50 mm to a length of 5 to 50 mm.

The small lumps thus prepared are put into a compound machine (shaping roll and compound roll), cut into noodle strips, cut out, and then fried to be processed after the steaming step to produce instant fried noodles. The shape understood from FIG. 1 (electron micrograph, Hitachi SW-510 type, magnification: 33 times) showing the state of the vertical cross-section of the fried noodles prepared in Example 1 of the present invention described later is a comparison prepared according to the conventional method. The shape of FIG. 2 (electron micrograph, Hitachi SW-510 type, magnification: 33 times) showing the state of the vertical cross section of the fried noodles of Example 1 has the same cross-sectional area before the fried treatment (raw-cut). Although the noodles after the process) were adjusted, the swelling state and size differed greatly. That is, the characteristics of the noodles obtained according to the production method of the present invention are porous like the conventional noodles, but their pores are small and the distribution thereof is layered, which is clearly different. As a result, (1) swelling of the noodles after deep-frying is reduced as a whole. (2) Due to the decrease in the swelling degree, the oil content is about 20 to 2 of the conventional one.
It could be reduced to about 15 to 17% as compared to 3%. Decreasing the oil content also reduces the intake of oil at the time of eating, and it is not only easier to exert the characteristics of soup in terms of taste, but it is not possible to obtain it with hot air dried noodles or microwave dried noodles. It also has the taste of oil. In addition, the noodles produced by this method differ from the existing instant fried noodles not only in texture and taste, but also in appearance because the soup easily penetrates into the noodles and gives the noodles a transparent appearance. The noodles became similar to noodles, etc.).

By forming the dough into small pieces under deaeration, the air entrapped inside during the kneading is deaerated, and a dense and strong small piece having a stronger binding force is formed. This blob
As the degree of having the dense and strong properties and the stickiness is large, the above-mentioned characteristics regarding the texture and the appearance are emphasized. Therefore, the types of raw materials, the amount of water added when kneading, etc. are important factors. In addition, since an extruder or an extruder is used to create this small block,
Among the conditions required for the raw materials for forming noodle strips in the noodle making process, even if the binding force, for example, the binding force of wheat gluten or thickening polysaccharide is weak, it is possible to prepare small pieces.

The most preferable specific conditions of the present invention will be described in detail below. Preparation of dough before making into small lumps, 2 to 20 minutes by adding kansui, salt, thickening polysaccharides, emulsified oils and fats, lecithin, etc. to raw materials mainly composed of wheat flour, starch and modified starch Knead and dough. The kneading in this case can be performed by either a batch type mixer or an instantaneous mixing mixer.

Next, pressure is applied to the dough using an extruder or an extruder, and the diameter of the dough is 5 to 5 at the outlet.
Cylindrical shape through a 50 mm die is 5-5 in length
Cut into 0 mm to make small pieces. At that time, the degree of vacuum of 400 to
Pressure is applied under degassing of 760 mmHg, diameter 5 to 50 m
It is also possible to intermittently cut a material that has been pumped as a cylindrical dough (dough) through a m die to form a small block having a length of 5 to 50 mm. Its size is 10-3 diameter
It is desirable that the length is 0 mm and the length is around 10 to 30 mm.

The inventors of the present invention have conducted extensive research on the properties of wheat flour, and have tried to make noodles according to the present invention even when the mesh is coarse and when 60 to 80 mesh pass is used, and the tendency of texture and appearance are changed. I also confirmed that it was not there. The "mesh" referred to here is
Sieve (sieve) in which one side is 1 inch (25.4 mm)
It refers to the size of particles (flour) that passes through the eye, and the term “mesh path” means particles (flour) that can pass through the sieve. Also, regarding various starches such as potatoes, tapioca, and corn, even if raw starch or processed starch is added in an amount more than the amount added in the conventional noodle making process (40 to 60% with respect to wheat flour), Similarly, it was confirmed that roll noodles were possible.

In this way, the small pieces thus prepared are made into noodles by a conventional noodle making method. That is, the small pieces are put into a multifunction machine (shaping roll and complex roll). This composite machine can be used as it is without any modification or modification to the conventional composite machine for instant fried noodles that has been generally used. Therefore, after passing through the shaping rolls, the small pieces are made into noodle strips, and the noodle strips are compounded by a composite roll so that the thickness of the noodle strips is about 10 mm, and the noodle strips are transferred. On this occasion,
There is no problem even if the noodle strips are used as they are without being combined. After passing through the rolling roll, the noodle strings are made to have a predetermined width and thickness by a cutting blade. This noodle string has a vapor pressure of 200 to 5,
Pass for 30-300 seconds in a vapor pressure of 000 mmAq. The steamed noodle strings are preferably cooled so that the water content on the surface begins to dry. According to practical knowledge, if the cooling is insufficient, the blistering phenomenon described above tends to increase. Further, the noodle strings are cut into a predetermined length with a rotary cutter or the like, water or seasoning liquid and seasoning oil are applied, and the weight is adjusted to a predetermined weight, and the noodle strings are put into a frying basket and passed through an oil tank. . At this time, preferable instant fried noodles intended by the present invention were obtained by passing the noodles through the oil tank at 110 to 170 ° C. so that the water content of the noodles after passing was 1 to 6%.

[0016]

EXAMPLES Next, the present invention will be specifically described with reference to examples. Example 1 Wheat flour 800 g, tapioca modified starch 200 g, kansui 4.5 g, salt 10 g, gardenia pigment 1.5 g, thickening polysaccharide 2 g, lecithin 15 g were dissolved in water 350 ml and kneaded with a horizontal mixer for 10 minutes to give a dough. . This dough was extruded under a vacuum degree of 760 mmHg by using an extrusion molding machine and passed through a die having a diameter of 20 mm to form a cylindrical dough (dough), which was intermittently cut at the time of extruding to obtain a diameter of 20 mm.
mm, and a length of 20 mm was obtained as a chip-shaped small lump. The prepared small pieces are made into noodle strips having a thickness of 10 mm by a compound machine (shaping roll and compound roll), passed through a rolling roll, and a cutting blade # 1
A noodle band having a thickness of 1.4 mm was formed at 8 (corners). This noodle string was steamed for 2 minutes with a steamer (vapor pressure 1,500 mmAq) to be converted into α. Then, cut into a length of 250 mm, and if necessary, about 20 to 30 ml of water in which a known seasoning liquid or the like is dissolved is applied, and 110 to 120 g of the equivalent amount is taken as one meal and put into a basket for frying and an oil tank temperature of 120 to 160. The water content was evaporated to about 2 to 5% at 0 ° C to obtain the instant Chinese noodles (bag noodles) of the present invention.

Example 2 700 g of wheat flour, 300 g of processed tapioca starch, 4.5 g of kansui, 10 g of salt, 1.5 g of gardenia pigment, 2 g of thickening polysaccharide and 15 g of lecithin were dissolved in 360 ml of water and kneaded with a horizontal mixer for 10 minutes, It was a dough. This dough was extruded under a vacuum degree of 760 mmHg by using an extrusion molding machine and passed through a die having a diameter of 20 mm to form a cylindrical dough (dough), which was intermittently cut at the time of extruding to obtain a diameter of 20 mm.
mm, and a length of 20 mm was obtained as a chip-shaped small lump. The prepared small block was made into a noodle strip having a thickness of 10 mm by a compound machine (shaping roll and compound roll), further passed through a rolling roll, and was made into a noodle band having a thickness of 1.2 mm by a cutting edge # 22 (corner). This noodle string was steamed for 2 minutes with a steamer (vapor pressure 1,500 mmAq) to be converted into α. Then cut it to a length of 250 mm,
20 to 30 m of water in which known seasoning liquid is dissolved if necessary
The amount corresponding to 80 to 90 g applied around 1 is taken as one meal, put in a basket for frying, and water is evaporated to about 2 to 5% at an oil tank temperature of 120 to 160 ° C. to prepare the snack noodles (cup Chinese noodles) of the present invention. Got

Example 3 600 g of wheat flour, 400 g of tapioca oil-and-fat processed starch, 4.5 g of polymerized phosphate, 10 g of salt, 2 g of thickening polysaccharide and 15 g of lecithin were dissolved in 380 ml of water and mixed with 1 in a horizontal mixer.
Knead for 0 minutes to make a dough. This dough was extruded with a vacuum degree of 760 mmHg through a die with a diameter of 20 mm under pressure to form a cylindrical dough (dough) which was intermittently cut at the time of extruding to obtain a diameter of 20 mm and a length. 10
mm in the form of chips. The prepared small pieces are made into noodle strips with a thickness of 10 mm by a compound machine (shaping roll and compound roll), further passed through a rolling roll, and a cutting edge # 12 (corner)
A noodle band having a thickness of 1.0 mm was prepared. The noodle strings were steamed for 2 minutes with a steamer (vapor pressure of 2,000 mmAq) to be converted into α. Then, cut into a length of 250 mm, and if necessary, about 20 to 30 ml of water in which a known seasoning liquid or the like is dissolved is applied, and 80 to 90 g of the equivalent amount is taken as one meal and put in a basket for frying, and an oil tank temperature of 120 to 2 to 160 ℃
The snack noodles (cup Japanese noodles) of the present invention were obtained by evaporating to about 5%.

Example 4 Wheat flour 800 g, potato starch 200 g, Kansui 4.5
g, salt 10 g, thickening polysaccharide 2 g, lecithin 15 g were dissolved in water 350 ml and kneaded with a horizontal mixer for 10 minutes,
It was a dough. A part of this dough was sent under pressure of 750 mmHg through a die with a diameter of 20 mm to form a cylindrical dough (dough), and the dough was intermittently cut at the time of extruding.
Chip-like small pieces having a length of 0 mm and a length of 20 mm were formed. The prepared small pieces and the rest of the dough are mixed at a weight ratio of 1: 1 and made into a noodle strip having a thickness of 10 mm by a compound machine (shaping roll and compound roll), further passed through a rolling roll, and a cutting edge # 18 (square)
A noodle band having a thickness of 1.4 mm was prepared. This noodle string was steamed for 2 minutes with a steamer (vapor pressure 1,500 mmAq) to be converted into α. Then, cut into a length of 250 mm, and if necessary, about 20 to 30 ml of water in which a known seasoning liquid or the like is dissolved is applied, and 110 to 120 g equivalent amount is taken as one meal and put into a deep frying basket, and an oil tank temperature of 120 to Moisture was evaporated to about 2 to 5% at 160 ° C. to obtain instant Chinese noodles (bag noodles) of the present invention.

Comparative Examples 1 to 3 were prepared under the following conditions. Comparative Example 1 Wheat flour 800 g, tapioca modified starch 200 g, kansui 4.5 g, salt 10 g, gardenia pigment 1.5 g, thickening polysaccharide 2 g, lecithin 15 g were dissolved in water 350 ml and kneaded with a horizontal mixer for 15 minutes to give a dough. . This dough was made into noodle strips by a conventional method using an existing production process, and then subjected to rolling, cutting, steaming, and frying under the same conditions as in Example 1 to obtain instant Chinese noodles (bag noodles).

Comparative Example 2 700 g of wheat flour, 300 g of processed tapioca starch, 4.5 g of kansui, 10 g of salt, 1.5 g of gardenia pigment, 2 g of thickening polysaccharide and 15 g of lecithin were dissolved in 360 ml of water and kneaded with a horizontal mixer for 15 minutes, It was a dough. This dough was made into noodle strips by a conventional method using an existing production process, and then subjected to rolling, cutting, steaming, and frying under the same conditions as in Example 2 to obtain snack noodles (cup Chinese noodles).

Comparative Example 3 700 g of wheat flour, 300 g of processed tapioca starch, 4.5 g of polymerized phosphate, 10 g of salt, 2 g of thickening polysaccharide and 15 g of lecithin were dissolved in 360 ml of water and kneaded with a horizontal mixer for 15 minutes to give a dough. . This dough was made into noodle strips by a conventional method using an existing production process, and then subjected to rolling, cutting, steaming, and frying under the same conditions as in Example 3 to obtain snack noodles (cup-style Japanese noodles).

For the above-mentioned Examples 1 to 4 and Comparative Examples 1 to 3, physical property tests and sensory comparison evaluation of noodles were conducted, and the results are shown in Table 1.

[0024]

[Table 1]

In each of the evaluation methods, the cooking method up to eating was carried out in Examples 1 and 4 and Comparative Example 1 by putting 500 cc of boiling boiling water in a pan poured into boiling water and cooking for 3 minutes. And Comparative Example 2 put noodles in a polystyrene foam container and pour 400 cc of hot water, cover and cook for 3 minutes, Example 3 and Comparative Example 3 put noodles in a polystyrene foam container and pour 400 cc of hot water, Cover and cook for 4 minutes. The sensory evaluation of the tasting was performed by 20 skilled tasting panelists after the cooking, and the average thereof was used as the evaluation point. The sensory evaluation criteria for texture are as follows. 5 Good 4 Somewhat good 3 Normal ... The evaluation points of the comparative examples. 2 Slightly bad 1 Bad

The measurement of oil content uses a Soxhlet extractor of a laboratory instrument, which is an apparatus for extracting non-volatile soluble components in a solid sample with a volatile solvent (alcohol or ether). It is known that the oil content contained in the noodles is extracted by the Soxhlet extraction method based on the apparatus and expressed as a weight percentage (%).

The evaluation criteria for loosening cup noodles are as follows. 5 Good… 1 minute after pouring hot water, put the center of the noodles and open it to the left and right, completely unraveled at once 4 Fair… Good 1 minute after pouring hot water, put the center of the noodles and open it to the left and right Completely unraveled in 2 times 3 Normal ... 1 minute after pouring hot water, put noodles in the center of the noodles and open to the left and right, 3-4 times in an unraveled state 2 Slightly bad ... 1 minute after pouring hot water Put a chopstick in the center of the bowl and open it to the left and right, and it is loosened more than 5 times. 1 Poor ... 1 minute after pouring hot water Put a chopstick in the center of the noodle and open it to the left and right

The swelling of noodles after fried treatment is measured by
Using a stereoscopic microscope photograph (Nikon SMZ-U-3), a photograph was taken in the vertical cross-sectional direction of the noodles using a substance objective micrometer, the cross-sectional area was determined, and a comparative example (noodles prepared by a conventional method) ) Is defined as 100%.

In the present invention, in order to confirm the viscoelasticity of noodles after reconstitution with hot water, the following physical property tests were conducted in addition to the above-mentioned sensory evaluation. At present, it is a dogma that it is difficult to quantify viscoelasticity as it is in relation to sensuality. Therefore, in the test of the present invention, the breaking strength and the extensibility were measured for the examples, and were graphed and used as an index in the relative comparison with the comparative examples. The cutting strength of noodles was measured using a rheometer (made by Fudo Kogyo Co., Ltd.). In the cutting strength test using the rheometer, four noodles juxtaposed by applying a weight of 200 g were cut with a piano wire, and the weight applied to the piano wire at that time was expressed in grams (g). Regarding the stretchability test of noodles, the elongation of the noodles 1 minute after cooking was measured at the tip of the noodles.
A weight of 2 g was applied, and an extended length (mm) was measured. The measurement results are taken in the instant Chinese noodles (bag noodles), snack noodles (cup Chinese noodles), snack noodles (cup Japanese-style noodles) in each of the Examples and Comparative Examples, the cutting strength and extensibility on the X axis and the Y axis, respectively. The values of the examples were plotted when the breaking strength and extensibility of the comparative example were set to 1 (FIGS. 3, 4, and 5).

[0030]

EFFECTS OF THE INVENTION According to the production method of the present invention, the same frying process as in the prior art is used, and the tendency thereof is different from that of conventional instant fried noodles. (2) Oil content is about 20 to
It was reduced to about 15 to 17% compared to 23%. (3) Instant fried noodles having viscoelasticity and transparency like raw noodles could be realized in noodles after reconstitution with hot water. In other words, the instant fried noodles differ not only in texture and taste but also in appearance from the existing instant fried noodles.

[Brief description of drawings]

FIG. 1 is an electron micrograph showing the state of a vertical cross section of fried noodles prepared in Example 1 of the present invention (magnification: 33 times).

FIG. 2 is an electron micrograph (magnification: 33 times) showing a state of a vertical cross section of fried noodles of Comparative Example 1 prepared according to a conventional method.

FIG. 3 is a graph showing the cutting strength and extensibility of the instant Chinese noodles (bag noodles) prepared in Examples 1 and 4 and Comparative Example 1 after 1 minute from cooking.

FIG. 4 is a graph showing the cutting strength and extensibility of the snack noodles (cup Chinese noodles) prepared in Example 2 and Comparative Example 2 after 1 minute from cooking.

FIG. 5 is a graph showing the cutting strength and extensibility of the snack noodles (cup-style Japanese noodles) prepared in Example 3 and Comparative Example 1 after 1 minute from cooking.

Claims (3)

[Claims] 1. In a conventional noodle making process, wheat flour, starch or modified starch is used as a raw material, and citrus, salt, thickening polysaccharide, emulsified oil and fat, lecithin, etc. are added if necessary, and a dough is prepared in a kneading process. After that, a step of applying pressure to the dough under deaeration to form small pieces is provided before the shaping step, and the method for producing instant fried noodles. 2. In a conventional noodle making process, wheat flour, starch or modified starch is used as a raw material, and citrus, salt, thickening polysaccharide, emulsified oil and fat, lecithin, etc. are added if necessary, and a dough is prepared in a kneading process. After that, after a step of applying a pressure to a part of the dough under deaeration to create a small mass, the small mass is compounded with the rest of the dough in a subsequent shaping step. Production method. 3. The method for producing instant fried noodles according to claim 1, wherein the starch or the modified starch is replaced with a fat-and-oil modified starch.