| 摘要 |
PURPOSE:To obtain noodle having excellent digestive properties and texture without giving load to the stomach and intestines and suitable for health, etc., by producing glucomannan noodle from raw materials of glucomannan grains, etc., combining the noodle with subsidiary raw materials to which enzymes for liquefying glucomannan is added and packaging the combination. CONSTITUTION:Glucomannan noodle is produced according to ordinary producing process of konjak spaghetti using glucomannan, a thickening agent, calcium and a vegetable fiber as raw materials and the glucomannan noodle is combined with subsidiary raw materials to which enzymes for liquefying glucomannan is added and the combination is packed to provide the objective noodle. |
