| 摘要 |
PURPOSE:To prevent the separation of water in defrosting and improve the keeping quality of the title food by coating the surface of formed article obtained by kneading an acetylated starch with a saccharide sweetener and water and heating and forming the kneaded material with a starch consisting mainly of amylopectin. CONSTITUTION:>=10wt.% acetylated starch having about 2wt.% acetylation degree is uniformly kneaded with >=5wt.% saccharide sweetener (e.g. sugar), water and, as necessary, seasoning, coloring agent, flavor, etc., and the kneaded material is stirred while heating at 60-70 deg.C to gelatinize the kneaded material. Then the surface of article obtained by forming the gelatinized material is coated with a starch consisting mainly of amylopectin and then charged to hot water and the formed article is taken out immediately when lifted out of the hot water and cooled in cooling water. |
