PROBLEM TO BE SOLVED: To provide noodles imparting tastes and textures similar to those of ordinary dry noodles and capable of enhancing, by promoting the water absorption thereof, full-stomach sensations per serving and accordingly of reducing caloric intakes.SOLUTION: In the provided method for manufacturing reduced-calorie noodles, cooked noodles prepared by using dry noodles, semi-raw noodles, or raw noodles are frozen and then dried. When the freeze-dried noodles are boiled till becoming fit to eat, the water absorption thereof increases, which in turn leads to enhanced full-stomach sensations and reductions of caloric intakes.COPYRIGHT: (C)2015,JPO&INPIT【課題】通常の乾麺と同様の食味、食感を有し、かつ吸水率を高めることで1食あたりの満腹感を高め、それにより、カロリーの低減が可能な麺類を提供する。【解決手段】乾麺類、半生麺あるいは生麺を用い、調理した麺類を、冷凍させた後、乾燥させるカロリー低減麺類の製造方法。【効果】前記凍結乾燥させた麺類は、可食になるまで茹でると吸水率が増し、満腹感を高め、摂取するカロリーの低減に継がる。【選択図】図3
