INSTANT FOOD

摘要

Water-soluble polysaccharides originating in beans, in particular soybean, are added to a thickener-containing powder which is attached to an instant food so that the powder can be homogeneously reconstituted in hot water while preventing the formation of powder masses. Soup powders (thickened-type soup powder, curry-seasoned soup powder, etc.) attached to instant foods, for example, instant noodles contain thickeners such as starch and gums to impart thickness. When such a powder is reconstituted in hot water as such, a thickener swells and thus cannot be sufficiently dispersed, thereby causing problems that powder masses are scattered in the soup or stick to the bottom face of a container and the taste is worsened. It is intended to solve these problems.