| 摘要 |
PROBLEM TO BE SOLVED: To obtain an aggregated food capable of preventing the adhesion and elongation of the food such as boiled noodle without deteriorating the texture of the food by coating the food with a solution containing one or more of gum arabic, pullulan and water-soluble soybean polysaccharides as a main component. SOLUTION: A food such as boiled noodle is coated with a solution containing one or more of gum arabic, pullulan and water-soluble soybean polysaccharides as a main component preferably in a concentration of 0.1-40%. This method is effective not only for noodle-like foods but also for pasta or dumpling-like foods, and further is effective for foods containing either one of grain flour, starch, and a gelation ability-having natural polysaccharide as a main component. |
