| 摘要 |
PROBLEM TO BE SOLVED: To obtain a frozen food having a heat-processed surface having a crisp feeling without thread by using flour as a principal ingredient, and specifying the thickness of the dough which has the heat-processed surface, and a ratio of a strength at break/a strain distance in a specific condition. SOLUTION: This frozen food, e.g. a baked product such as a baked Gyoza (dumpling stuffed with mineed pork) and a normal bakery product, or a fried product such as fried Gyoza, a pancake roll and a fried bread, is obtained by regulating the thickness of the dough of the frozen food having a heat- processed surface, and consisting essentially of flour so as to be 0.6-1.8 mm, and so that the dough of the frozen food defrosted at 5 deg.C for 1 hr may have 15-50 gf/mm ratio of the strength at break/the strain distance, and preferably 1.0-8.0 J×10<-3> energy until breakage in the breakage measurement by spherical plungers having 5 mm diameters, and the values L* of brightness, the value a* of chromaticity a*b*, and the value b* of the heat-processed surface defrosted at 5 deg.C for 1 hr and measured by a color-difference meter may be 40-60, 6-18 and 25-50 respectively. |
