| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject food or material such as a cover of Harumaki or pizza dough stably holding a product value for a long time because of hardly drying even passing of time and without generating cracking or variation of texture by substituting a part of grain flour with a heat-treated potato belonging to family Araceae. SOLUTION: This food or food material contains (A) grain flour (e.g. wheat flour, buckwheat flour, etc.), (B) a heat-treated potato belonging to family Araceae (e.g. taro, daughter tuberous root, etc.), and (C) water. Preferably, the component B is steamed as the heating treatment. Preferably, a using weight ratio of the component A to the component B is (40/60)-(70/30). Oil and fat is added to the objective food or material to further become to be hardly dried. An adding amount of the oil and fat is preferably 2-5 pts.wt. based on total 100 pts.wt. of the components A and B. Adding of protein such as cow milk may increase elasticity of the food. Preferably, an adding amount of the protein is 20-100 pts.wt. based on total 100 pts.wt. of the components A and B. |
