JPS56117770A - Preservative for boiled noodle, and its use - Google Patents
Preservative for boiled noodle, and its useInfo
- Publication number
- JPS56117770A JPS56117770A JP2191280A JP2191280A JPS56117770A JP S56117770 A JPS56117770 A JP S56117770A JP 2191280 A JP2191280 A JP 2191280A JP 2191280 A JP2191280 A JP 2191280A JP S56117770 A JPS56117770 A JP S56117770A
- Authority
- JP
- Japan
- Prior art keywords
- polyphosphate
- alum
- preservative
- fatty acid
- acid ester
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Noodles (AREA)
Abstract
PURPOSE: To prepare boiled noodles having excellent preservability, without degrading the taste and color of the noodles, by using a preservative composed of a glycerine fatty acid ester, an organic acid, a polyphosphate and alum.
CONSTITUTION: Wheat flour is compounded with 0.5W1wt% of a preservative consisting of 0.5W5pts.wt. of a glycerin fatty acid ester such as lauric acid monoglyceride, 1W10pts.wt. of an organic acid such as fumaric acid, 1W15pts.wt. of a polyphosphate such as sodium metaphosphate, 5W20pts.wt. of alum, and 92.5W 50pts.wt. of wheat flour. Boiled noodles prepared from the above composition by conventional process, are immersed in hot water at ≥85°C, or in a solution obtained by dissolving 0.01W0.05pt.wt. of a glycerin fatty acid ester, 0.02W0.08pt.wt. of an organic acid, 0.01W0.05pt.wt. of a polyphosphate, and 0.01W0.05pt.wt. of alum in hot water at ≥85°C, for a short time, and sealed with a heat-resistant film.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2191280A JPS56117770A (en) | 1980-02-23 | 1980-02-23 | Preservative for boiled noodle, and its use |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2191280A JPS56117770A (en) | 1980-02-23 | 1980-02-23 | Preservative for boiled noodle, and its use |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS56117770A true JPS56117770A (en) | 1981-09-16 |
Family
ID=12068296
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2191280A Pending JPS56117770A (en) | 1980-02-23 | 1980-02-23 | Preservative for boiled noodle, and its use |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS56117770A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59227280A (en) * | 1983-06-07 | 1984-12-20 | Mitsubishi Chem Ind Ltd | Preparation of sealed packed food |
KR100363182B1 (en) * | 2000-07-10 | 2002-12-05 | 지성규 | Manufacturing Method for Natural Anti-Microbial Agent Extracted from Black Pepper |
US10524890B2 (en) | 2012-08-31 | 2020-01-07 | Koninklijke Philips N.V. | Force sensor providing continuous feedback for a resonant drive toothbrush using a hall sensor |
-
1980
- 1980-02-23 JP JP2191280A patent/JPS56117770A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59227280A (en) * | 1983-06-07 | 1984-12-20 | Mitsubishi Chem Ind Ltd | Preparation of sealed packed food |
KR100363182B1 (en) * | 2000-07-10 | 2002-12-05 | 지성규 | Manufacturing Method for Natural Anti-Microbial Agent Extracted from Black Pepper |
US10524890B2 (en) | 2012-08-31 | 2020-01-07 | Koninklijke Philips N.V. | Force sensor providing continuous feedback for a resonant drive toothbrush using a hall sensor |
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