A frozen food is provided that requires neither addition of water nor large cookware such as a pot, an electromagnetic cooker and a gas stove; is easy to eat; can be stored for a long period; does not cause loosening and uneven heating of the noodle; and makes it possible to enjoy an aromatic and authentic taste in a simple manner only by heating in a microwave oven. It was found that a plurality of chunks of frozen soup having a specific size are placed at a higher position with respect to a frozen noodle, so that a frozen food that makes it possible to enjoy an authentic taste as a hot noodle simply by microwave cooking can be provided, and these findings have led to the present invention.

The present invention provides a wheat plant comprising an Rht-B1 allele which encodes an Rht-B1 (DELLA) polypeptide. Grain from a near-isogenic wheat line comprising the dwarfing Rht-B1c allele was subjected to sodium azide mutagenesis. Plants exhibiting early leaf elongation rates or mature plant height greater than the dwarf parent were selected and the Rht-B1 gene sequenced. This identified 35 mutated alleles of Rht-B1c. Similar methods were also used to identify mutant alleles of the dwarfing sln1d allele in barley, where DELLA is encoded by the sln1 gene.

Provided are a noodle string cutting device and a noodle manufacturing device with which it is possible to suppress weight variations when noodle strings (52a, 52b) are cut into single-serving portions in a noodle manufacturing method. A noodle string cutting device according to one embodiment is provided with: a pair of cutting blade rolls (10a, 10b) with a plurality of annular groove portions (12a, 12b) arranged in parallel to face and engage with each other; scrapers (20a, 20b) comprising plate-like portions (24a, 24b) extending along the longitudinal direction of the cutting blade rolls and a plurality of projecting portions (22a, 22b) provided on a longer side of the plate-like portions and extending in a direction substantially orthogonal to the longer side, the plurality of projecting portions each being configured to engage with corresponding one of the plurality of annular groove portions of the cutting blade rolls to strip the noodle strings in the plurality of annular groove portions from the cutting blade rolls; and comb plates (30a, 30b) comprising a plurality of projecting portions (32a, 32b) arranged along the longitudinal direction of the cutting blade rolls in line with the center of the plurality of annular groove portions, the plurality of projecting portions being arranged for every other annular groove portion of the cutting blade rolls and configured to come into contact with the noodle strings in a position where the noodle strings are not in contact with the cutting blade rolls and the plurality of projecting portions of the scrapers.

A frozen noodle product includes: a frozen noodle block, as a main food portion, obtained by freezing and hardening a cooked food; and a sauce portion obtained by freezing and hardening a sauce to be eaten together with the cooked food. The frozen noodle block has a sauce-portion arranging surface on which the sauce portion is arranged. An opening is formed in the sauce-portion arranging surface. The sauce portion is arranged on the frozen noodle block such that the lower end side, which is a part of the sauce portion, is inserted in the opening and the upper end side, which is the remaining part thereof, projects from the sauce-portion arranging surface side.

A method to prepare a mixture to make cereal-based food products which natively contain gluten includes a step of mixing cereal flour and a step of preparing a mixture obtained by mixing a hydrolyzed flour composition with a transglutaminase enzyme and with a source of lysine.

A method to prepare a mixture to make cereal-based food products which natively contain gluten includes a step of mixing cereal flour and a step of preparing a mixture obtained by mixing a hydrolyzed flour composition with a transglutaminase enzyme and with a source of lysine.

Provided are a noodle cutting device and a noodle production device that are capable of reducing or preventing adhesion between noodles (52a, 52b), particularly thick noodles. This noodle cutting device comprises: a pair of cutting blade rolls (10a, 10b) having a plurality of annular grooves (12a, 12b) arranged in parallel so as to face and mesh with each other; plate-shaped sections (24a, 24b) that extend along the longitudinal direction of the cutting blade rolls; scrapers (20a, 20b) having a plurality of protrusions (22a, 22b) on a long side of the plate-shaped sections and extending in a direction substantially orthogonal to the long side, said scrapers being configured such that the each of the plurality of protrusions engage with the corresponding annular groove among the plurality of annular grooves in the cutting blade rolls and peels noodles that are in the plurality of annular grooves from the cutting blade rolls; and comb plates (30a, 30b) having a plurality of protrusions (32a, 32b) arranged displaced from the center of the plurality of annular grooves, along the longitudinal direction of the cutting blade rolls, and being arranged such that the plurality of protrusions are in contact with the noodles at a position at which the noodles are not in contact with the cutting blade rolls or the plurality of protrusions in the scrapers.

Flavoring compositions containing at least two compounds selected from the group consisting of (A) a compound represented by the formula (I):

##STR00001##

wherein each symbol is as defined in the present specification, (B) β-caryophyllene oxide, and (C) a compound represented by the formula (II):

##STR00002##

wherein each symbol is as defined in the present specification, are useful for effectively enhancing a mouth-coating feel and the like.

This invention is related to fat-free, starch-free protein food that can be processed into noodles, spherical and rice-similar shapes, which consist of 2 parts: the first part are boiled water, egg white powder and/or soy protein, and/or whey protein, and/or pea protein, and/or brown rice protein, and sodium alginate; and the second part are boiled water and calcium chloride concentration as solid gel agent. Fat-free, starch-free protein food in noodles form has 0.5-5 mm diameter, spherical and rice-similar shapes have 2-5 millimetres diameter. Protein foods can be substituted for noodles or glass noodles, or beverages and desserts. This product is a nutritious health food, a good choice for patients and those who want to supplement protein to be able to eat in a variety way and more appetizing.

A wheat bran composition of the invention contains a white wheat as a raw material, wherein the wheat bran composition has a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a method for producing a wheat bran composition, involving pulverizing grains of a white wheat to obtain a wheat bran composition having a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a premix containing the wheat bran composition. The invention also provides a method for producing a processed food involving using the wheat bran composition as a raw material.