| 摘要 |
PROBLEM TO BE SOLVED: To obtain frozen noodles capable of suppressing freeze denaturation occurring in preservation in cold storage as much as possible, having approximately the same texture immediately after cooking as that of fresh noodles and low in elongation of boiled noodles after cooking. SOLUTION: A raw material for frozen noodles is characteristically mixed with fine powder of shell of crustacean, fine powder of shell of deproteinized crustacean, fine powder of shell of deproteinized and deashed crustacean or fine powder of shell of deproteinized, deashed and deacetylated crustacean to give the objective frozen noodles. |
