PRODUCTION METHOD OF FROZEN COOKED NOODLE SKIN FOOD FOR SLOW THAWING

To provide a frozen cooked noodle skin food which, when slowly thawed, exhibits a little degradation of texture and appearance.SOLUTION: A production method of a frozen cooked noodle skin food for slow thawing includes kneading a raw material powder containing wheat flour and tapioca starch with an...

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Bibliographische Detailangaben
Hauptverfasser:	SUZUKI KATSUYOSHI, HARIGAI KOHEI, MASUDA KUMIKO, TSUDA YASUYUKI, SHIMIZU YUSUKE
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
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Beschreibung
Zusammenfassung:	To provide a frozen cooked noodle skin food which, when slowly thawed, exhibits a little degradation of texture and appearance.SOLUTION: A production method of a frozen cooked noodle skin food for slow thawing includes kneading a raw material powder containing wheat flour and tapioca starch with an organic acid and/or an organic acid salt to prepare noodle skin dough of pH 4.0 to 5.6. A mass ratio of the wheat flour and the tapioca starch in the raw material powder is 20:80 to 90:10.SELECTED DRAWING: None 【課題】緩慢解凍したときに食感や外観の低下の少ない冷凍調理済み麺皮食品の提供。【解決手段】緩慢解凍用冷凍調理済み麺皮食品の製造方法であって、小麦粉とタピオカ澱粉とを含有する原料粉を、有機酸及び／又は有機酸塩とともに混捏してｐＨ４．０～５．６の麺皮生地を調製することを含み、該原料粉における該小麦粉と該タピオカ澱粉との質量比が２０：８０～９０：１０である、方法。【選択図】なし