METHOD FOR DECREASING VISCOSITY OF ALKALINE AQUEOUS SOLUTION OF CURDLAN, ALKALINE AQUEOUS SOLUTION OF CURDLAN AND PROCESSED FOOD

摘要

PROBLEM TO BE SOLVED: To provide a method for decreasing viscosity of an alkaline aqueous solution of curdlan. SOLUTION: This method for decreasing viscosity of the alkaline aqueous solution of the curdlan is characterized by sonicating the alkaline aqueous solution of the curdlan. A relationship between the viscosity (mPa.s) and the concentration (wt.%) of the alkaline aqueous solution of the curdlan is expressed by the formula y<29.5e1.45x (wherein, y denotes the viscosity; and x denotes the concentration). The processed food such as a Chinese noodle and a boiled fish paste is obtained by including the sonicated alkaline aqueous solution of the curdlan.