| 摘要 |
PURPOSE:To obtain the subject stabilizer, capable of improving the strength of springiness and water holding properties of a food such as Japanese noodle, non ton (Chinese flour dumplings with pork therein, served in soup), paste or spaghetti and shortening the boiling time thereof by individually collecting chitin, etc., from the shell of crustaceans and blending the resultant chitin, etc., in a prescribed proportion in the food. CONSTITUTION:The objective stabilizer is obtained by treating a shell of crustaceans with, e.g. hydrochloric acid, removing calcium, further removing proteins with a sodium salt of a fatty acid, providing chitin, adding sodium hydroxide to the chitin solution, treating the solution, affording chitosan, respectively and separately collecting the chitin, chitosan and calcium salt and mixing the resultant chitin, etc., in a prescribed proportion. Furthermore, the stabilizer is sufficiently added in an amount of 0.4-0.8wt.% based on the material to be blended. |
