| 摘要 |
PURPOSE:To obtain a Japanese fried food useful as Japanese daily dish or an ingredient for UDON (wheat vermicelli) or Chinese noodles, by hydrating a bundled filmy food having a structure of bundled thin films to be thinly split approximately concentrically by reconstitution with warm water. CONSTITUTION:1pt.wt. oil seed protein and 0.17-0.76pt.wt. starch are heat- treated under pressure in an aqueous system by a twin screw extruder and extruded from a die. The bundled filmy food is reconstituted with warm water and fired to form a Japanese fried food. After drying, the surface layer of the food is hard, the interior is soft like dried bean curds and yet shows a light texture. By treating in this way, a Japanese light and soft food having a structure wherein the outer part has tissue and texture like a fried food and yet the inner part has bundled thin films to be split into thin filmy state can be produced. |
