| 摘要 |
PROBLEM TO BE SOLVED: To produce a frozen devil's-tongue, having a smooth texture and springiness before thawing even after the thawing and excellent in keeping quality by adding an oligosaccharide and polysaccharides to a devil's tongue flour, preparing a devil's-tongue paste and then freezing the resultant devil's- tongue paste. SOLUTION: This frozen devil's-tongue is produced by mixing (B) 0.005-1.0 pt.wt., preferably 0.1-0.5 pt.wt. oligosaccharide and (C) 0.005-1.5 pts.wt. polysaccharides or preferably 0.01-0.06 pt.wt. gums when the polysaccharides are the gums, preferably 0.1-1.0 pt.wt. starch when the polysaccharides are the starch and 0.005-1.5 pts.wt. polysaccharides as a whole when the polysaccharides are the mixture of the gums with the starch thereof with (A) 1 pt.wt. devil's-tongue flour, preparing a devil's-tongue paste and freezing the resultant devil's-tongue paste. |
