| 摘要 |
PURPOSE:To prevent evaporation of water in cold storage and aging of starch during cold storage by adding a specified composition containing sodium lactate, a saccharide (alcohol), a surfactant and water to wheat flour or rice flour. CONSTITUTION:To wheat flour or rice flour, 1 to 5wt.% composition composed of (A) 5.0 to 50wt.% sodium lactate, (B) 0 to 35wt.%, preferably 10 to 30wt.% saccharide (alcohol), (C) 0.1 to 20wt.%, preferably 1 to 15wt.% surfactant having >=12 HLB, e.g. a polyglycerol fatty acid ester and (D) 30 to 90wt.% water is added. The resultant composition can produce a food composed mainly of wheat flour, e.g. a cake, a hot cake, a TAIYAKI (a fish-shaped pancake filled with bean jam), a TAKOYAKI (a griddle-cooked dumpling consisting of wheat flour, bits of octopus, green onion and ginger), a MANJU (a beam-jam bun) or a DANGO (a dumpling) and capable of being eaten with gusto without reducing its good taste or its gentle touch by freezing and thawing even after room temperature storage or cold storage. |
