| 摘要 |
PURPOSE:To produce low-caloric instant noodles, capable of keeping the noodle strip shape for a long time even under heated condition and having sense of eating, e.g. crispiness, swallowability, etc., by using alginic acid and carrageenan as a low-caloric component. CONSTITUTION:A starchy material in an amount of 1-5 times based on carrageenan, protein in an amount of 0.3-3 times based on the carrageenan and, as desired, an adequate amount of a natural gum thickening agent are added to a hot aqueous solution containing 0.5-8% alginic acid component, e.g. alginic acid, sodium alginate, etc., and 1-15% carrageenan while stirring to pregelatinize the starchy material. The resultant pasty material is then brought into contact with a calcium salt or di- or polyvalent metal salt to afford a coagulated material, which is then cut into a strip form and dried. |
