| 摘要 |
[Problem to be Solved] A first object of the present invention is to provide a consistency adjuster for a starch paste solution that can suppress only a temporary sharp increase in viscosity during heating, without essentially modifying the starch, and prevent the viscosity after cooling from being significantly affected. A second object of the present invention is to provide a frozen dessert prepared without using allergenic substances, the frozen dessert being highly palatable and flavorful. A third object of the present invention is to provide a dumpling wrapper improved in terms of ease of biting or oil drainage after being cooked with oil, and can also maintain these effects, and provide a dumpling wrapped in a dumpling wrapper prepared by using such a dumpling wrapper. A fourth object of the present invention is to provide a dumpling wrapper improved in terms of texture such as ease of biting or softness after being cooked by boiling or steaming, and can also maintain these effects, and provide a dumpling wrapped in a dumpling wrapper prepared by using such a dumpling wrapper. A fifth object of the present invention is to provide a cream cheese-like food usable for a cheesecake that can be stored frozen, the cream cheese-like food being at a low cost, and still having a flavor and texture similar to those of original cream cheese. [Solution] It was found that by adding a consistency adjuster containing a water-soluble pea polysaccharide, the viscosity can be reduced while suppressing a temporary increase in viscosity of the starch paste solution during the heating step. It was also found that the viscosity-reducing effect does not significantly affect the viscosity of the paste solution after being cooled, and does not excessively reduce the viscosity, and thus, the functions as a paste can be maintained as in the case where the consistency adjuster containing the water-soluble pea polysaccharide is not added. Moreover, a frozen dessert whose texture and flavor are both good can be obtained by using the water-soluble pea polysaccharide. It was also found that by adding the water-soluble pea polysaccharide into the dough of a dumpling wrapper, the dumpling wrapper and a dumpling wrapped in a dumpling wrapper, the dumpling to be cooked with oil can be improved in terms of ease of biting or oil drainage, and these effects can also be maintained. It was further found that these effects are significant even if the dumpling wrapped in a dumpling wrapper is stored frozen or chilled. It was also found that by adding the water-soluble pea polysaccharide into the dough of a dumpling wrapper, the dumpling wrapper and a dumpling wrapped in a dumpling wrapper, the dumpling to be cooked by boiling or steaming can be improved in terms of texture such as ease of biting or softness, and these effects can also be maintained. It was further found that these effects can be maintained even if the dumpling wrapped in a dumpling wrapper is stored chilled, for example. Further, the problem can be solved by using a cream cheese-like food containing 0.05 to 5 wt% of the water-soluble pea polysaccharide. |
