| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a tangle roll (cooked rolled tangle with dried fish in) by which a soft tangle roll easy to eat even by an aged person having decreased chewing ability is produced without largely changing a conventional tangle-roll production method, through solution of the following problem: the tangle roll which is a traditional food eaten from long ago loses its flavor while rise in the temperature during a heating process or elongation of the heating time results in softening the tangle in response to such many claims that the tangle of the tangle roll is hard in view of recent marked tendency to preference to soft food. <P>SOLUTION: The method for producing a functional tangle roll includes using soft tangle grown in Toyama-Bay deep sea water having low-temperature stability, eutrophication and cleanness for 6-9 months, as a raw material for the tangle roll so as to enable production of a soft and easy-to-eat tangle roll in the same production process as a conventional one. <P>COPYRIGHT: (C)2010,JPO&INPIT |
