PROCESS FOR PRODUCING NOODLE SKIN

PROBLEM TO BE SOLVED: To provide a process for producing noodle skin in which a noodle skin that has a good resistance to aging regarding the eat-texture after a heat cooking, and has a good eat-texture not only right after the heat cooking, but also even after several hours from the heat cooking, c...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	OKUBO KANA, TOYODA HAJIME, TSUDA YASUYUKI, MIYATA ATSUYUKI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a process for producing noodle skin in which a noodle skin that has a good resistance to aging regarding the eat-texture after a heat cooking, and has a good eat-texture not only right after the heat cooking, but also even after several hours from the heat cooking, can be produced.SOLUTION: The process for producing noodle skin of the present invention includes: an aging step of subjecting a α-modified processed material to an aging treatment and aging the starch contained therein; and a noodle skin making step of using said aging treatment-applied α-modified processed material. Said aging treatment preferably is a treatment for refrigerating the α-modified processed material, or a treatment for thawing the α-modified processed material after freezing.SELECTED DRAWING: None 【課題】加熱調理後の食感について経時耐性を有し、加熱調理直後は勿論のこと、加熱調理後から数時間経過後であっても食感が良好な麺皮類を製造し得る、麺皮類の製造方法を提供すること。【解決手段】本発明の麺皮類の製造方法は、α化加工物に老化処理を施して、これらに含有されている澱粉を老化させる老化工程と、該老化処理が施されたα化加工物を用いる麺皮化工程とを有する。前記老化処理は、前記α化加工物を冷蔵する処理であるか、又は、前記α化加工物を冷凍した後に解凍する処理であることが好ましい。【選択図】なし