| 摘要 |
PROBLEM TO BE SOLVED: To produce frozen soba capable of being untied and scarcely losing viscidity by boiling even when it is slowly thawed, and capable of being cooked into soba excellent in viscoelasticity and smoothness, and having good palatability and taste by preparing preglutinized soba using buckwheat powder of specific particle size, starch and gluten, and then freezing it. SOLUTION: This frozen soba is produced by preparing preglutinized soba using buckwheat powder having particle sizes of <=106 μm, starch and gluten, and then freezing it. Alternatively, this frozen soba can be produced by preparing preglutinized soba using buckwheat powder having particle sizes of <=106 μm, starch and gluten; and egg white and/or whey protein, and then freezing it. Further, it is preferable to use buckwheat powder having particle sizes of <=82 μm. |
