MANUFACTURING METHOD OF TEXTURE MODIFIER OF FROZEN COOKED NOODLES, MANUFACTURING METHOD OF FROZEN COOKED NOODLES HAVING MODIFIED TEXTURE AND TEXTURE MODIFICATION METHOD OF FROZEN COOKED NOODLES

摘要

PROBLEM TO BE SOLVED: To provide a texture modifier of frozen cooked noodles capable of modifying texture of the frozen cooked noodles deteriorated by refrigeration storage or heat cooking after storage, or texture deteriorated with time after cooking even without using an additive such as processed starch, thickening polysaccharide or the like, and a manufacturing method of frozen cooked noodles having modified texture and a texture modification method of frozen cooked noodles using the same.;SOLUTION: The above described problem is solved by a texture modifier of frozen cooked noodles, obtained by heat treating a vegetable raw material with superheated steam and pasting the same, adding a catabolic enzyme of a cell component to the paste, and reacting them at a temperature of less than 20°C.;SELECTED DRAWING: None;COPYRIGHT: (C)2019,JPO&INPIT