| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a noodle food product improved in quality deterioration accompanied by the aging of starch without deteriorating the physical properties of dough, taste and texture of the noodle food product, and to provide a method for producing the same. <P>SOLUTION: In the noodle food product, 0.000001 to 1 pts.wt. of a substance having an ice crystallization-inhibiting activity is dispersed in 100 pts.wt. of dough for noodles. A noodle food product obtained by heating the dough little deteriorates its physical properties even after frozen and thawed. Thereby, the quality deterioration accompanied by the ageing of starch can be improved. <P>COPYRIGHT: (C)2012,JPO&INPIT |
