| 摘要 |
<P>PROBLEM TO BE SOLVED: To develop a food material capable of substituting gluten which is the most characteristic component of wheat, and to develop stew noodle, bread and reconstituted food granules made from substantially gluten-free starch or farina such as rice powder, which are not preparable by a prior art technique. <P>SOLUTION: The method of preparing dough having a structure comprised of a network structure skeleton with a food material of a different species clathrated therein, is characterized by comprising mixing starch and water so that the weight ratio of starch and water in the resulting mixture becomes 1:1.5 to 1:30, subjecting the mixture to a heat treatment while uniformly stirring the same to obtain the network structure skeleton constituted of swollen starch, and uniformly distributing the food material of a different species in the network structure skeleton, which food material by itself cannot substantially form a network structure by a heat treatment in the presence of water. The method of preparing a food stuff comprised of a crosslinked network structure is characterized by comprising molding the dough as above prepared into an article of a prescribed shape, and subsequently allowing the resulting article to swell by a heat treatment. <P>COPYRIGHT: (C)2009,JPO&INPIT |
