| 摘要 |
PURPOSE:To obtain frozen arrowroot (Plueraria thunbergiana Benth.) starch noodles capable of keeping the quality and texture of boiled arrowroot starch noodles for a long period and providing the texture and taste in boiling at any time and provide a method for producing the same. CONSTITUTION:This method for producing frozen arrowroot starch noodles is to carry out the boiling treatment of dried arrowroot noodles or those just after production thereof until the noodles are pregelatinized, then cool the arrowroot starch noodles just after boiling to a suitable temperature with cold water, etc., subsequently fill the cooled noodles in a mold and quick freeze the arrowroot starch noodles filled in a suitable shape in the mold at a suitable temperature in a refrigerator, etc. Thereby, the deterioration in arrowroot starch constituting the arrowroot starch noodles can be suppressed to prevent the quality and texture of the arrowroot starch noodles from deteriorating. Since the arrowroot starch noodles just after boiling are quick frozen, a short thawing time for the arrowroot starch noodles is sufficient and the arrowroot starch noodles can instantaneously be thawed into the boiled state and eaten. |
