Abstract: 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.

Abstract: An acidified milk beverage which has milk protein stably dispersed therein and which is ready to drink without dilution is produced by subjecting an acidified skim milk having a milk solids-not-fat content of 0.5 to 3.5 w/w % and a pH value of 3.0 to 3.9 to a heating treatment at an ultra-high temperature in the range of 100.degree. to 160.degree. C.

Abstract: A method for the production of a milk-containing acid syrup which has a stable dispersion of protein and which syrup is consumed by diluting with water or carbonated water for drinking is disclosed. The milk-containing acid syrup is produced by causing an added sugar to be contained in the amount of from 20 to 52 w/w% in an acidified milk which satisfies the conditions 0.85.ltoreq..times..ltoreq.2.55, y.ltoreq.-0.27x+4.15 (x denotes the casein content in the acidified milk and y the pH value of the acidified milk) and heating the resultant mixture (sugar-added acidified milk) at 100.degree. to 160.degree. C.

Abstract: Fast cooking rice which readily reconstitutes itself into cooked rice is manufactured by a process which comprises causing a specified thickener to be diffused from the surface to the inside center of rice grains puffed in advance to a high degree and subsequently subjecting the treated puffed rice grains to drying and shrinking treatments.

Abstract: Fast cooking rice which readily reconstitutes itself into cooked rice is manufactured by a process which comprises forming gel on the surface and to the inside center of rice grains puffed in advance to a high degree and subsequently subjecting the treated puffed rice grains to drying and shrinking treatments.

Abstract: A beverage is made by removing pectic substances and tannin from fruit juice or fruit extract by addition of an acidified solution of protein having a pH not exceeding 3.7. The pectic substances and tannin interact with the acidified solution of protein and are removed as coagulum. If desired, the fruit juice or extract may be pretreated with pectinase. The resultant fruit juice or fruit extract may be mixed with an acidified solution of protein such as acidified skim milk without further formation of coagulums so that a stable beverage is obtained.The proteins used for removing pectic substances and tannin are preferably derived from milk but vegetable proteins may also be used.

Abstract: A method for producing a syrup from which a soft drink containing cow's milk and having stable white turbidity resembling that of cow's milk is produced is disclosed, wherein the syrup is produced by mixing as basal ingredients cow's milk, sugar and an edible acid under a specific condition without use of any stabilizer for the suspension of milk protein.