| 摘要 |
PROBLEM TO BE SOLVED: To provide a frozen noodle that deters deterioration of its noodle quality even if refreezing occurs as the result of thawing and refreezing by slow freezing at temperatures around -20°C.SOLUTION: Hydroxypropylated starch, i.e., a kind of modified starch, is used in raw material powders of a frozen noodle, and propylene glycol alginate is also used and contained therein. This can significantly deter deterioration of the noodle quality after refreezing. The frozen noodle further contains oligosaccharides, thereby further deterring deterioration of the noodle quality after refreezing. |
