| 摘要 |
PROBLEM TO BE SOLVED: To obtain an edible substance capable of effectively controlling deterioration of palatability of foods caused by reduction in water during preservation and/or cooking of processed foods and food materials containing various kinds of grain flours, especially a noodle belt used food. SOLUTION: This noodle belt used food is characterized in that that food comprises 0.2 wt.% to 50 wt.% calculated as a solid content of a water-soluble fraction which is separated from grain and has 10 wt.% to 80 wt.% equilibrium water content at 25 deg.C and 1 wt.% to 30 wt.% glass transition water at 25 deg.C in the whole solid content of a part to cause deterioration of palatability of food. |
