| 摘要 |
PURPOSE:To obtain instant pastas excellent in restoring property in adding water, instant properties and taste and useful for spaghetti, etc., by immersing gelatinized pastas in an enzymatic liquid and lyophilizing the liquid. CONSTITUTION:Gelatinized pastas are immersed in 120-750U/l solution, etc., of protease and/or amylase and then lyophilized to provide the objective instant pastas. |
