The Calpis Food Industry Co., Ltd.

Calpis Shokuhin Kogyo Kabushiki Kaisha

Masao Haruna

Kazutaka Ohmura

Kaoru Inagami

Takeshi Terabayashi

Tetsuji Yuda

A method for the production of a low-caloric noodle containing agar and starch as the main ingredients and the low-caloric food produced by the method, which method comprises the steps of preparing a sol mixture consisting of 100 parts by weight of water, 0.7 to 3.5 parts by weight of agar and 10 to 40 parts by weight of starch and possessed of a viscosity of 100 to 6500 cp at 55.degree. C. and subsequently shaping the sol mixture by extrusion through an orifice.

Starch and agar containing noodles and process of preparing

A method of texturizing protein in granular or fibrous form comprises injecting the protein into a hydrostatic aqueous liquid under acid and heated conditions at a temperature of 110.degree. C. and above, and permitting the protein to float up in the hydrostatic liquid while it becomes denatured.

Growing community of inventors

Tokyo, Japan

Masao Haruna