| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a frozen product of boiled Japanese buckwheat noodles having improved palate feeling sustainable for a long period of time, and to provide a chilled or frozen product of raw Japanese buckwheat noodles having improved palate feeling in a boiled state with long-time sustainability. <P>SOLUTION: The frozen product of raw or boiled Japanese buckwheat noodles is obtained using a dough material formulated by essentially combining gluten, a wheat protein partial hydrolyzate, an edible oxidizing agent and/or an edible reducing agent, and trehalose; specifically, the dough material comprising 90-30 pts. wt. of buckwheat flour, 10-65 pts. wt. of wheat flour, 0.5-5 pt(s). wt. of gluten, 0.5-5 pt(s). wt. of the edible oxidizing agent and/or the edible reducing agent, 0.5-5 pt(s). wt. of the wheat protein partial hydrolyzate,and 0.5-5 pt(s). wt. of trehalose. The frozen product of boiled Japanese buckwheat noodles is preferably a microwave oven-compatible one. <P>COPYRIGHT: (C)2004,JPO |
