PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for noodles, with which flavorsome noodles can be obtained.SOLUTION: An oil-and-fat composition for noodle dough comprises both of: a malonylisoflavone glycoside that is soluble in water and poorly soluble in oils and fats, such as malonyldaidzin and malonylgenistin, confirmed in their existence as the main components of isoflavone compounds in soybean, in the amounts of 2-750 wt. ppm and an organic acid, such as an ascorbic acid and an erythorbic acid, or a salt thereof in the amounts of 2-1500 wt. ppm.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】風味良好な麺類が得られる、麺類用油脂組成物の提供。【解決手段】大豆中のイソフラボン化合物の主成分として存在が確認されているマロニルダイジン、マロニルゲニスチン等の水に可溶で油脂難溶性マロニルイソフラボン配糖体2~750重量ppmと、アスコルビン酸、エリソルビン酸等の有機酸またはその塩2~1500重量ppmと、をともに含む麺類生地用油脂組成物。【選択図】なし
