JPS57194759A - Preparation of noodle having improved shelf stability - Google Patents

Preparation of noodle having improved shelf stability

Info

Publication number
JPS57194759A
JPS57194759A JP56076996A JP7699681A JPS57194759A JP S57194759 A JPS57194759 A JP S57194759A JP 56076996 A JP56076996 A JP 56076996A JP 7699681 A JP7699681 A JP 7699681A JP S57194759 A JPS57194759 A JP S57194759A
Authority
JP
Japan
Prior art keywords
noodles
taste
citrus
citrus fruits
shelf stability
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.)
Granted
Application number
JP56076996A
Other languages
Japanese (ja)
Other versions
JPS6044896B2 (en
Inventor
Tosaku Miyahara
Sadaaki Ishibashi
Junichi Minami
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NITSUSHIN SHIYOKUHIN KK
Nissin Food Products Co Ltd
Original Assignee
NITSUSHIN SHIYOKUHIN KK
Nissin Food Products Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by NITSUSHIN SHIYOKUHIN KK, Nissin Food Products Co Ltd filed Critical NITSUSHIN SHIYOKUHIN KK
Priority to JP56076996A priority Critical patent/JPS6044896B2/en
Publication of JPS57194759A publication Critical patent/JPS57194759A/en
Publication of JPS6044896B2 publication Critical patent/JPS6044896B2/en
Expired legal-status Critical Current

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  • Noodles (AREA)

Abstract

PURPOSE: To prepare noodle having improved shelf stability without causing roughness on the surfaces of noodles, having improved taste by the flavor of citrus fruits without damaing the taste of noodles of their own, by gelatinizing noodles, soaking them in juice of citrus fruits at about ≥20°C.
CONSTITUTION: Noodles prepared conventionally are gelatinized and soaked in about 1.0W10wt% solution of citrus fruits (one having high acidity, e.g., lemon, grapefruit, Citrus junos Sieb. ex Tanaka, citrus natsudaidai Hayata, etc.) at ≥ about 20°C. They are not washed with water, each their given amount is bagged to give simply packed noodles, or their given amount after soaking is not dearated completely, packed hermetically, sterilized under heating, and cooled to give completely packed noodles. The roughness of the surface of nooles is not produced, and the taste of noodles of their own is not deteriorated. On the contrary, the prepared noodles have merit to improve their taste by the flavor of citrus fruits and extremely improved shelf stability.
COPYRIGHT: (C)1982,JPO&Japio
JP56076996A 1981-05-20 1981-05-20 Method for producing long-lasting noodles Expired JPS6044896B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56076996A JPS6044896B2 (en) 1981-05-20 1981-05-20 Method for producing long-lasting noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56076996A JPS6044896B2 (en) 1981-05-20 1981-05-20 Method for producing long-lasting noodles

Publications (2)

Publication Number Publication Date
JPS57194759A true JPS57194759A (en) 1982-11-30
JPS6044896B2 JPS6044896B2 (en) 1985-10-05

Family

ID=13621383

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56076996A Expired JPS6044896B2 (en) 1981-05-20 1981-05-20 Method for producing long-lasting noodles

Country Status (1)

Country Link
JP (1) JPS6044896B2 (en)

Also Published As

Publication number Publication date
JPS6044896B2 (en) 1985-10-05

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