| 摘要 |
PROBLEM TO BE SOLVED: To produce a cooked starch food having pulpy texture attained by the gelatinization of starch, resistant to the lowering of fluidity and the gelatinization of the food during the storage in cooled state and capable of constantly keeping the fluidity. SOLUTION: A hemicellulose originated from beans is added in the production of a cooked food from starch or a starch-containing material. |
