| 摘要 |
PROBLEM TO BE SOLVED: To provide a dough composition for harusame with improved cooking characteristic and food texture, and to provide harusame obtained therefrom.SOLUTION: The dough composition for harusame according to the present invention includes cellulose ether in starch and water. Thereby, can realize chewy taste and succulent food texture similar to the traditional harusame, without going through the freezing and thawing process, and also, after the cooking of harusame, enhances the restorative force during refrigeration storage and at the time of re-heating and can improve the food texture change due to aging. |
