| 摘要 |
PURPOSE:To produce a sheetlike food without any occurrence of specks after preservation thereof and hardly any aging by blending raw starch with active gluten powder as principal raw materials, adding an adequate amount of water thereto and forming the resultant mixture. CONSTITUTION:Raw starch in an amount of 100 pts.wt. is blended with 10-25 pts.wt. active gluten powder, 20-50 pts.wt. heat-treated wheat flour, 2-4 pts.wt. thickener and 2-130 pts.wt. emulsified fats and oils and 30-300 pts.wt. water is then added thereto. The resultant mixture is subsequently formed and, as necessary, further thermally cooked. Guar gum, locust bean gum, xanthan gum, tamarind seed, karaya gum, CMC, alginic acid, carrageenan, pectin or agar is used as the thickener. Thereby specks are prevented from occurring at a low extent of heat treatment so as not to deteriorate processability thereof. |
