TW202108002A - Oil and fat composition for noodles, noodles and method for producing noodles capable of producing noodles with good looseness and good flavor - Google Patents

Abstract

The present invention provides an oil and fat composition for noodles, which is used in stir-frying, roasting and cooking and can be made into noodles with good looseness and good flavor. In addition, the present invention provides a method for producing noodles capable of producing noodles with good looseness and good flavor and including a stir-frying and roasting cooking step. The present invention also provides a noodle with good looseness and good flavor. An oil and fat composition for noodles, which is used in stir-frying, roasting and cooking, is characterized in that the oil-soluble components of the oil and fat composition for noodles contain 20% to 90% by mass of fats and oils, and 10% to 80% by mass of emulsifier. 35% to 100% by mass of the constituent fatty acids of the triglyceride in the oil and fat are medium chain fatty acids with 6 to 10 carbon atoms. The present invention provides a noodle.

Description

Fatty composition for noodles, noodles and noodles manufacturing method

The invention relates to a grease composition for noodles and noodles.

Fried noodles, fried udon noodles, etc. are prepared by boiling or steaming the noodles and then going through the steps of frying and roasting (stir-frying, etc.). From the viewpoint of manufacturing efficiency or distribution, a storage period or a distribution period is often set between steps such as boiling or steaming and the steps of frying (stir-frying, etc.). However, during storage or distribution, these noodles are prone to problems such as surface-to-surface adhesion. In order to solve these problems, grease has been applied to prevent surface adhesion and improve looseness. For example, Patent Document 1 proposes an example of an oil and fat composition for improving bulkiness containing sorbitan monolaurate and edible oil.

On the other hand, in the step of roasting (stir-frying, etc.), water-soluble seasonings are used to impart flavor at the same time. However, in noodles using the existing fat composition for improving looseness, the oil on the surface of the noodles is water-soluble. The adhesiveness of the seasoning is insufficient, and there is a problem that the flavor cannot be sufficiently imparted, and it is necessary to use an excessive amount of the seasoning. [Patent Document 1] Japanese Patent Laid-Open No. 2013-000056

[Problems to be solved by the invention] The subject of the present invention is to provide an oil and fat composition for noodles, which can be used in fry cooking and can be made into noodles with good looseness and good flavor. In addition, a method for manufacturing noodles is provided, which includes the step of roasting and cooking, and can be made into noodles with good looseness and good flavor, and provides a noodle with good looseness and good flavor. [Technical means to solve the problem]

As a result of diligent studies by the inventors, they found that the above-mentioned problems were solved by using a fat and emulsifier containing a medium-chain fatty acid having 6 to 10 carbon atoms as a constituent fatty acid, and the present invention was completed.

That is, the present invention provides the following [1] to [8]. [1] An oil and fat composition for noodles, which is used in frying and cooking, wherein the oil and fat composition for noodles contains 20% to 90% by mass of fat and oil in the oil-soluble components of the oil and fat composition for noodles , 10% to 80% by mass of emulsifier, and 35% to 100% by mass of the constituent fatty acids of triglyceride in the oil and fat are medium chain fatty acids with 6 to 10 carbon atoms. [2] The oil and fat composition for noodles according to [1], wherein the emulsifier contains a polyglycerin fatty acid ester having a hydrophilic-lipophilic balance (HLB) of 3-10. [3] The oil and fat composition for noodles according to [1] or [2], wherein the oil and fat contains 30% by mass to 100% by mass of glycerin containing only medium-chain fatty acids having 6 to 10 carbons as constituent fatty acids Triester. [4] The oil and fat composition for noodles according to any one of [1] to [3], wherein 50% by mass or more of the constituent fatty acids of the polyglycerol fatty acid ester are unsaturated with 16 to 22 carbon atoms fatty acid. [5] The oil and fat composition for noodles according to any one of [1] to [4], wherein the saute cooking is sauté cooking. [6] The oil and fat composition for noodles according to any one of [1] to [5], wherein the oil and fat composition for noodles is applied to the noodles before the step of roasting and cooking. [7] A method for producing noodles, wherein the oil and fat composition for noodles according to any one of [1] to [6] is used before the step of roasting and cooking. [8] A method for producing noodles, wherein the oil and fat composition for noodles according to any one of [1] to [6] is used in the step of roasting and cooking. [9] A noodle comprising the oil and fat composition for noodles according to any one of [1] to [6], and the noodle is selected from fried noodles or fried udon noodles. [Effects of the invention]

According to the present invention, it is possible to provide an oil and fat composition for noodles which prevents the noodles from sticking to each other. In addition, even for noodles to which the oil and fat composition for noodles is adhered, the adhesiveness of the water-soluble seasoning to the surface is excellent, and noodles with good flavor can be produced. In addition, it is possible to provide a method for producing noodles, in which the grease composition for noodles is used. These oil and fat compositions for noodles and the method for producing noodles can also reduce seasonings in the step of roasting and cooking. Furthermore, it is possible to provide a noodle with a good flavor.

Hereinafter, the present invention will be illustrated in detail. In addition, in the embodiment of the present invention, A (numerical value) to B (numerical value) refer to A or more and B or less.

[Noodle fat composition] ＜Grease＞ The fat and oil composition for noodles of the present invention contains fats and oils in which 35% to 100% by mass of the constituent fatty acids of triglycerides are medium-chain fatty acids having 6 to 10 carbon atoms (hereinafter, medium-chain fatty acid-containing fats and oils). In addition, the medium-chain fatty acids having 6 to 10 carbon atoms can be exemplified by caproic acid, caprylic acid, and capric acid, but they are preferred in terms of low melting point, liquid state, or easy liquid state It is a medium-chain fatty acid with a small carbon number. On the other hand, with regard to triglycerides of medium-chain fatty acids with small carbon numbers, some people may cause irritation to the throat and stomach after meals. Therefore, it is preferable to have more medium-chain fatty acids (caprylic acid, capric acid) with carbon number 8 or more, and more Preferably, it is a medium-chain fatty acid (capric acid) with 10 carbon atoms. It is particularly preferable that the medium-chain fatty acid constituting the triglyceride is composed only of caprylic acid and/or capric acid.

Medium-chain fatty acid-containing fats and oils can use medium-chain fatty acid triglycerides (medium-chain triglyceride (medium-chain triglyceride) produced by dehydration condensation of medium-chain fatty acids and glycerin, or transesterification of medium-chain fatty acid alkyl esters with glycerin). , MCT)). In addition, medium-chain fatty acids/long-chain fatty acids produced by dehydration condensation of medium-chain fatty acids and fatty acids with 12 to 22 carbon atoms and glycerin, transesterification of MCT with animal and vegetable oils, and transesterification of medium-chain fatty acid alkyl esters with animal and vegetable oils can be used. Chain fatty acid mixed triglyceride (medium/long-chain triglyceride (MLCT)). It is generally believed that medium-chain fatty acid-containing fats and oils have a certain amount or more of medium-chain fatty acids, and thus the specific gravity of the fats and oils is reduced, and the dispersibility in the aqueous solution is improved by the synergistic effect with the polyglycerin fatty acid ester described later. Both MCT and MLCT can expect the same effect. Among the medium-chain fatty acid-containing fats and oils, the higher the content of the medium-chain fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the triglyceride, the more preferable. The medium-chain fatty acid-containing fats and oils are preferably 50% to 100% by mass of the constituent fatty acids of triglycerides, and fats and oils in which the constituent fatty acids of triglycerides are medium-chain fatty acids with 6 to 10 carbon atoms, and more preferably 80% to 100% by mass of the constituent fatty acids of triglycerides The mass% is a fat of medium-chain fatty acid with 6 to 10 carbon atoms. In addition, it is preferable to use medium-chain fatty acid triglycerides (MCT). For example, in oils and fats, the constituent fatty acids of triglycerides are preferably MCT containing 35% to 100% by mass of medium-chain fatty acids with 6 to 10 carbon atoms. It is more preferable to contain 50% by mass to 100% by mass, and still more preferably 70% to 100% by mass.

In the oil and fat composition for noodles of the present invention, as long as the oil and fat satisfy the above-mentioned specific range, the oil and fat may further contain any other oil and fat raw materials, and animal and vegetable oils can be used. For example, coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein), palm super olein, palm mid-fraction, palm stearin can be further used (Palm stearin, etc.), shea butter, shea butter, sal butter, sal butter, illipe butter, soybean oil, rapeseed oil, cottonseed oil , Safflower seed oil, sunflower seed oil, rice bran oil, corn oil, sesame oil, olive oil, sesame oil, linseed oil, peanut oil, milk fat, cocoa butter, etc. or mixed oils of these, processed oils, etc.

When the noodle fat and oil composition of the present invention contains vegetable oil, the content of vegetable oil in the medium-chain fatty acid-containing fat and oil is preferably 65% by mass or less, more preferably 5% to 50% by mass, and still more preferably 5% by mass ～20% by mass.

The fat and oil composition for noodles of the present invention contains 20 to 90% by mass of the medium-chain fatty acid-containing fat and oil in the oil-soluble components of the fat and oil composition for noodles. If the medium-chain fatty acid-containing fats and oils are in the range of 20% to 90% by mass, they coexist with the emulsifier described later to have the appropriate lipophilicity of the noodle fat and oil composition, and at the same time, the hydrophilicity increases, and the water-soluble seasoning is opposite As a result, it is possible to produce noodles with good flavor. The oil and fat composition for noodles of the present invention preferably contains 40% to 90% by mass of medium-chain fatty acid-containing oil and fat in the oil and fat composition for noodles, more preferably 45% to 85% by mass, and more preferably 50% by mass. ～80% by mass.

＜Emulsifier＞ The oil and fat composition for noodles of the present invention contains an emulsifier. In order to dissolve in fats and oils and increase the hydrophilicity of the noodle fat and oil composition, the emulsifier preferably has an HLB of 1-10. As emulsifiers, nonionics such as polyglycerol fatty acid ester, polyglycerol condensed ricinoleate, polysorbate, monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, and sorbitan fatty acid ester can be used. Sexual surfactant. In addition, egg yolk or plant-derived lecithin (lecithin), lysolecithin (lysolecithin), etc. can be used.

As an emulsifier, it is preferable to contain a polyglycerin fatty acid ester, especially in order to dissolve in fats and oils and to improve the hydrophilicity of a noodle fat and oil composition, the polyglycerin fatty acid ester with an HLB of 3-10 is preferable. The polyglycerin fatty acid ester used in the noodle fat and oil composition of the present invention more preferably has an HLB of 5-8, and still more preferably has an HLB of 7-8. In addition, the so-called HLB is an abbreviation for hydrophilicity and hydrophobicity balance (Hydrophile Lipophile Balance), which is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0-20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the calculation of the HLB value uses the calculation method of the Atlas method. The calculation method of the Atlas method refers to: HLB=20×(1-S/A) S: saponification price A: Neutralization value of fatty acid in ester The method of calculating the HLB value.

The oil and fat composition for noodles of the present invention contains 10% by mass to 80% by mass of an emulsifier in the oil-soluble components of the oil and fat composition for noodles. The emulsifier reduces the interfacial tension of the oil and fat composition for noodles and increases the hydrophilicity, and therefore the affinity for the noodles is improved. As a result, the oil and fat composition for noodles can cover the surface of the noodles. Therefore, the emulsifier is contained in the noodle fat and oil composition in an amount of 10% by mass or more. On the other hand, the oil and fat composition for noodles must also maintain lipophilicity to prevent the noodles from sticking to each other, and the oil and fat composition for noodles contains 20% by mass or more of fat. The blending amount of the emulsifier is preferably 10% by mass to 60% by mass in the oil-soluble component of the noodle fat and oil composition of the present invention, more preferably 20% by mass to 60% by mass, and still more preferably 20% by mass to 50% by mass .

Since the noodle fat and oil composition tends to become liquid, the emulsifier used in the present invention is preferably an unsaturated fatty acid having a carbon number of 16 to 22 at 50% by mass or more of the constituent fatty acid, and more preferably the unsaturated fatty acid is oleic acid ( oleic acid, linoleic acid, linolenic acid, erucic acid. From the viewpoint of oxidation stability, oleic acid and erucic acid are more preferable. For example, oleic acid ester of polyglycerol and the like can be used.

In the case of using polyglycerol fatty acid ester or polyglycerol condensed ricinoleate, the degree of polymerization of the polyglycerol moiety is not particularly limited. The polyglycerol moiety preferably has a degree of polymerization of 2-12, more preferably a degree of polymerization of 2-6, and still more preferably a degree of polymerization of 2. Polyglycerol is obtained by polymerization of glycerol and is obtained in the form of a mixture with various degrees of polymerization. In this application, polyglycerol fatty acid esters can also be used to obtain high purity by molecular distillation, etc. However, generally speaking, it is difficult to separate polyglycerol fatty acid esters with a degree of polymerization of 4 or higher. Therefore, polyglycerol fatty acid esters with various degrees of polymerization are allowed. mixture. Therefore, in the present invention, the degree of polymerization is the average degree of polymerization.

＜Water-soluble ingredients＞ The oil and fat composition for noodles of the present invention contains 20% to 90% by mass of the oil and fat and 10% to 80% by mass of the emulsifier in the oil-soluble components of the oil and fat composition for noodles. When the addition amount is a small amount, in order to evenly apply to the surface, it can be diluted with alcohol such as water or ethanol. The content of the oil-soluble component in the noodle fat composition is preferably 20% by mass to 100% by mass, more preferably 50% by mass to 100% by mass, still more preferably 60% by mass to 100% by mass, and most preferably 70% by mass ～100% by mass. The content of alcohol in the oil and fat composition for noodles is preferably 0% by mass to 80% by mass. If water is excessively blended with respect to the oil-soluble component, it is easy to separate from the oil-soluble component. In addition, it is necessary to evaporate after coating on the noodles. Therefore, the content of water and/or alcohol in the oil and fat composition for noodles is more preferably In the noodle fat and oil composition, it is 0% by mass to 50% by mass, more preferably 0% by mass to 40% by mass, and most preferably 0% by mass to 30% by mass.

＜Other ingredients＞ In addition to the above-mentioned components, the oil and fat composition for noodles of the present invention can also use raw materials that are usually formulated in the oil and fat composition for noodles. Specifically, for example, pH adjusters, flavoring agents, colorants, flavors, antioxidants, sugars, sugar alcohols, stabilizers, emulsifiers, etc. can be used. As long as the effect of the present invention is not impaired, the amount of these ingredients can be set to any amount. For example, it can be contained in the noodle fat and oil composition of 10% by mass or less, preferably 0 to 3% by mass, and more preferably Contains 0% by mass to 1% by mass.

[Uses and noodles of fat and oil composition for noodles] The oil and fat composition for noodles of the present invention is an oil and fat composition for noodles used in fry cooking. The grease composition for noodles of the present invention can be applied to noodles and used. Coating can be performed by adding the grease composition for noodles to the noodles and mixing the noodles, or mixing the noodles on a heated surface where the grease composition for noodles exists, or spraying the grease composition for the noodles on the surface. These coatings are carried out before the roasting cooking step or during the roasting cooking step. The stir-fry cooking of the present invention is preferably stir-fried cooking performed while mixing. The fried noodles are made into fried noodles, fried udon noodles, pasta fried noodles and other products. [Example]

Next, examples and comparative examples are given to explain the present invention in more detail, but the present invention is not limited by these at all. In addition, the term "%" hereinafter means mass% unless otherwise stated.

[Composition (fat composition for noodles) 1 to composition (fat composition for noodles) 10] Soybean salad oil (manufactured by Nisshin OilliO Group Co., Ltd.), MCT (caprylic acid: capric acid = 75:25 triglycerides manufactured by Nisshin OilliO Group Co., Ltd.), Poem DO-100V (Poem DO-100V) (distilled diglyceride monooleate manufactured by Riken Vitamin Co., Ltd., HLB is 7.3), water, and blended according to the formulations in Table 1 and Table 2 to obtain Composition (fat composition for noodles) 1 to composition (fat composition for noodles) 10. In addition, the composition 2 and the composition 7 were seen to be dehydrated.

[Evaluation of Noodle Fat Composition 1] Boil Chinese noodles (manufactured by Shimadaya Co., Ltd.) for 2 minutes and remove water to obtain boiled noodles. To 100 parts by mass of boiled noodles, composition (fat composition for noodles) 1 to composition (fat composition for noodles) 10 were added in the addition amounts of Table 1 and Table 2, and two bags of samples were produced for each. After storing each sample in a refrigerator (5°C) overnight, one bag of each sample was used to evaluate the looseness of the noodles, and another bag was used to cook fried noodles. For the cooking of fried noodles, the iron plate was heated with 3.7 parts by mass of canola oil (manufactured by Nisshin Oleo Group Co., Ltd.), and 12.5 parts of water was added to 100 parts of the sample noodles to stir-fry. One minute after the start of frying, add 5 parts by mass of sauce (manufactured by Otafuku Sauce Co., Ltd.), and fry for another minute. The uniformity of the flavor and the strength of the flavor of the obtained fried noodles were evaluated by 10 panelists based on the following criteria. Table 1 and Table 2 show the average scores of the evaluation.

＜Looseness of noodles＞ The bag of each sample was shaken 20 times, the bag was opened, the noodles were poured into the plate, and the loose state was confirmed. 3: The adhesion of the surface to the surface is almost invisible. 2: There are a few sticks, but they are easy to separate. 1: There are several sticks, but it is difficult to separate. 0: All surfaces are stuck. ＜Appearance＞ 3: The color of the noodles is uniform and there is no burnt. 2: The color of the noodles is deviated, or burnt can be seen. 1: You can see the burning of the noodles and the burning of a large amount of sauce on the iron plate. ＜The uniformity of flavor＞ 3: The flavor of the noodles is uniform. 2: The flavor of the noodles has the same deviation as that of Comparative Example 3. 1: The flavor of the noodles is different from that of Comparative Example 3 (the same as Comparative Example 1). <Strength of flavor> 3: Compared with Comparative Example 3, the intensity of the flavor is stronger as a whole. 2: The intensity of flavor is the same as that of Comparative Example 3 as a whole. 1: Overall, the intensity of flavor is inferior to Comparative Example 3 (equivalent to Comparative Example 1).

[Table 1] Composition 1 (Comparative Example 1) Composition 2 (Comparative Example 2) Composition 3 (Comparative Example 3) Composition 4 (Comparative Example 4) Composition 5 (Comparative Example 5) Soy Salad Oil [quality%] 80 (80) 16 (80) - - - MCT [quality%] - - 100 (100) 72 (90) - Boym DO-100V [quality%] 20 (20) 4 (20) - 8 (10) 100 (100) water [quality%] - 80 - 20 - Addition amount of grease composition for noodles [Mass parts] 2.0 2.0 2.0 2.0 2.0 Looseness 2.1 2.4 2.1 2.3 1.9 Exterior 1.9 1.8 2.4 2.3 1.2 Uniformity of flavor 1.0 1.0 1.0 1.3 1.0 Intensity of flavor 1.0 1.0 2.0 2.3 1.0 (): Proportion of oil-soluble ingredients

[Table 2] Composition 6 (Example 1) Composition 7 (Example 2) Composition 8 (Example 3) Composition 9 (Example 4) Composition 10 (Example 5) Soy Salad Oil [quality%] - - - - MCT [quality%] 80 (80) 16 (80) 50 (50) 30 (30) 20 (20) Boym DO-100V [quality%] 20 (20) 4 (20) 50 (50) 70 (70) 80 (80) water [quality%] - 80 - - - Addition amount of grease composition for noodles [Mass parts] 2.0 2.0 2.0 2.0 2.0 Looseness 3.0 3.0 3.0 2.9 2.8 Exterior 2.9 2.8 2.9 2.9 2.8 Uniformity of flavor 2.8 2.6 3.0 3.0 2.7 Intensity of flavor 3.0 2.7 3.0 3.0 3.0 (): Proportion of oil-soluble ingredients

The looseness, appearance, uniformity of flavor, and strength of flavor of the noodles of Composition 6 to Composition 10 were all good.

[Composition (fat composition for noodles) 11, composition (fat composition for noodles) 12] Soybean salad oil (manufactured by Nissin Orion Group Co., Ltd.), MCT (caprylic acid: capric acid = 75:25 triglycerides produced by Nissin Orion Co., Ltd.), Boim DO-100V ( Riken Vitamin Co., Ltd. manufactured distilled monooleate diglyceride, HLB of 7.3), Ryoto polyglyester (Ryoto polyglyester) O-50D (Mitsubishi Chemical Foods (Mitsubishi Chemical Foods) Co., Ltd. manufactured oleic acid ten Glycerides and HLB are 7), and blended according to the formulation in Table 3 to obtain composition (fat and fat composition for noodles) 11 and composition (fat and fat composition for noodles) 12.

[Evaluation of fat and oil composition for noodles 2] Boil Chinese noodles (manufactured by Shimadaya Co., Ltd.) for 2 minutes and remove water to obtain boiled noodles. To 100 parts by mass of boiled noodles, add (addition amount A) composition (fat composition for noodles) 11 or composition (fat composition for noodles) 12 in the addition amount shown in Table 3, and make two bags of samples for each . After storing each sample in a refrigerator (5°C) overnight, one bag of each sample was used to evaluate the looseness of the noodles, and another bag was used to cook fried noodles. Regarding the cooking of fried noodles, the iron plate was heated with the composition 11 or the composition 12 (addition amount B), and 12.5 parts of water was added to 100 parts of the sample noodles and fried. 1 minute after the start of frying, add 5 parts by mass of the sauce (manufactured by Duofu Sauce Co., Ltd.), and fry for another minute. The appearance, uniformity of flavor, and strength of flavor of the obtained fried noodles were evaluated by 10 panelists based on the following criteria. Table 3 shows the average score of the evaluation.

＜Looseness of noodles＞ The bag of each sample was shaken 20 times, the bag was opened, the noodles were poured into the plate, and the loose state was confirmed. 3: The adhesion of the surface to the surface is almost invisible. 2: There are a few sticks, but they are easy to separate. 1: There are several sticks, but it is difficult to separate. 0: All surfaces are stuck. ＜Appearance＞ 3: The color of the noodles is uniform and there is no burnt. 2: The color of the noodles is deviated, or burnt can be seen. 1: You can see the burning of the noodles and the burning of a large amount of sauce on the iron plate. ＜The uniformity of flavor＞ 3: The flavor of the noodles is uniform. 2: The flavor of the noodles has the same deviation as that of Comparative Example 7. 1: The flavor of the noodles is different from that of Comparative Example 7 (equivalent to Comparative Example 6). <Strength of flavor> 3: Compared with Comparative Example 7, the intensity of the flavor is stronger overall. 2: The intensity of flavor is the same as that of Comparative Example 7 as a whole. 1: Overall, the intensity of flavor is inferior to Comparative Example 7 (equivalent to Comparative Example 6).

[table 3] Composition 11 (Comparative Example 6) Composition 11 (Comparative Example 7) Composition 12 (Example 6) Soy Salad Oil [quality%] 80 (80) - MCT [quality%] - 80 (100) Boym DO-100V [quality%] 20 (20) - Leot Polyglycerol O-50D [quality%] - 20 (20) Adding amount A [Mass parts] 0.3 0.3 0.3 Adding amount B [Mass parts] - 1.0 1.0 Looseness 1.8 2.4 2.9 Exterior 1.1 2.2 2.9 Uniformity of flavor 1.0 2.0 2.8 Intensity of flavor 1.0 2.0 3.0 (): Proportion of oil-soluble ingredients

The looseness of the noodles of the composition 12, the appearance, the uniformity of the flavor, and the strength of the flavor were all good.

no

Claims (9)

An oil and fat composition for noodles, which is used in roasting and cooking. The oil and fat composition for noodles is characterized in that: The oil-soluble component of the oil-and-fat composition for noodles contains 20% to 90% by mass of fats and oils and 10% to 80% by mass of emulsifiers, and 35 mass% to 100 mass% of the constituent fatty acids of the triglyceride in the oil and fat are medium chain fatty acids with 6 to 10 carbon atoms. The oil and fat composition for noodles according to claim 1, wherein the emulsifier contains a polyglycerin fatty acid ester having a hydrophilic-lipophilic balance of 3-10. The oil and fat composition for noodles according to claim 1 or 2, wherein the oil and fat contains 30% by mass to 100% by mass of triglycerides containing only medium-chain fatty acids having 6 to 10 carbon atoms as constituent fatty acids. The noodle fat and oil composition according to claim 1 or 2, wherein 50% by mass or more of the constituent fatty acids of the polyglycerin fatty acid ester are unsaturated fatty acids having 16 to 22 carbon atoms. The oil and fat composition for noodles according to claim 1 or 2, wherein the saute cooking is sauté cooking. The oil and fat composition for noodles according to claim 1 or 2, wherein the oil and fat composition for noodles is applied to the noodles before the step of roasting and cooking. A method for manufacturing noodles, using the fat and oil composition for noodles as described in any one of claims 1 to 6 before the step of roasting and cooking. A method for producing noodles, which uses the oil and fat composition for noodles as described in any one of claims 1 to 6 in the frying and roasting cooking step. A noodle comprising the grease composition for noodles according to any one of claims 1 to 6, and The noodles are selected from fried noodles or fried udon noodles.