| 摘要 |
PROBLEM TO BE SOLVED: To provide noodles imparting tastes and textures similar to those of ordinary dry noodles and capable of enhancing, by promoting the water absorption thereof, full-stomach sensations per serving and accordingly of reducing caloric intakes.SOLUTION: In the provided method for manufacturing reduced-calorie noodles, cooked noodles prepared by using dry noodles, semi-raw noodles, or raw noodles are frozen and then dried. When the freeze-dried noodles are boiled till becoming fit to eat, the water absorption thereof increases, which in turn leads to enhanced full-stomach sensations and reductions of caloric intakes. |
