COMPOSITION FOR INSTANT AGAR NOODLES AND MANUFACTURING METHOD OF THE AGAR NOODLES

摘要

A method of manufacturing instant agar noodles using instant agar noodle composition containing low-calorie agar powder, gellan gum, xanthan gum and optionally eggshell calcium is provided. The noodles are rapidly reconstitutable with hot water within 3min, maintain its form for a long time and are useful as diet food. To make the agar noodles, 1 to 3% by weight of agar powder is mixed with 0.01 to 0.2% by weight of gellan gum, 0.05 to 0.3% by weight of xanthan gum, 0.05 to 0.5% by weight of eggshell calcium and the remaining of purified water, heated at 90 to 95deg.C while stirring for 3 to 5min and cooled to 0 to 30deg.C. The gel is cut into noodle shape and dried in a vacuum dryer at a pressure of 760mmHg and temperature of 40 to 70deg.C to a moisture content of 1 to 5%.