JPS6485048A - Production of noodle - Google Patents

Production of noodle

Info

Publication number
JPS6485048A
JPS6485048A JP63218546A JP21854688A JPS6485048A JP S6485048 A JPS6485048 A JP S6485048A JP 63218546 A JP63218546 A JP 63218546A JP 21854688 A JP21854688 A JP 21854688A JP S6485048 A JPS6485048 A JP S6485048A
Authority
JP
Japan
Prior art keywords
noodles
acid
citric acid
lactic acid
water
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
JP63218546A
Other languages
Japanese (ja)
Other versions
JPH0360472B2 (en
Inventor
Hiroshi Saito
Katsuyuki Kadooka
Mamoru Tsukamoto
Shoji Ono
Masaki Okawa
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.)
MAMA MAKARONI KK
MAMAA MAKARONI KK
Original Assignee
MAMA MAKARONI KK
MAMAA MAKARONI KK
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 MAMA MAKARONI KK, MAMAA MAKARONI KK filed Critical MAMA MAKARONI KK
Priority to JP63218546A priority Critical patent/JPS6485048A/en
Publication of JPS6485048A publication Critical patent/JPS6485048A/en
Publication of JPH0360472B2 publication Critical patent/JPH0360472B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Noodles (AREA)

Abstract

PURPOSE:To contrive to prevent decomposition of noodles for a long period of time of about six months, by immersing noodles boiled and washed with water in an aqueous solution containing citric acid or lactic acid, salt and optionally sodium glutamate, bagging and sterilizing under heating. CONSTITUTION:Noodles after boiling are immersed in an aqueous solution containing citric acid or lactic acid, salt and optionally sodium glutamate maintained preferably at about 30-40 deg.C for about 30-60sec. Then the noodles, without washing with water, are bagged, sealed and sterilized by a heating means such as steam or hot water. The prepared noodles have pH about 3.9-4.3. The pH can be realized by using any of various organic acids, citric acid or lactic acid among the organic acids is selected since the acid has a characteristic taste and is especially suitable. Consequently, the noodles can be substantially safely distributed for a long period of time of about six months at normal temperature without damaging the characteristics taste of noodles and the cost of the product is not particularly raised.
JP63218546A 1988-09-02 1988-09-02 Production of noodle Granted JPS6485048A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP63218546A JPS6485048A (en) 1988-09-02 1988-09-02 Production of noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP63218546A JPS6485048A (en) 1988-09-02 1988-09-02 Production of noodle

Publications (2)

Publication Number Publication Date
JPS6485048A true JPS6485048A (en) 1989-03-30
JPH0360472B2 JPH0360472B2 (en) 1991-09-13

Family

ID=16721629

Family Applications (1)

Application Number Title Priority Date Filing Date
JP63218546A Granted JPS6485048A (en) 1988-09-02 1988-09-02 Production of noodle

Country Status (1)

Country Link
JP (1) JPS6485048A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5695801A (en) * 1993-05-26 1997-12-09 Cpc International Inc. Method of making shelf stable moist pasta
JP2006246768A (en) * 2005-03-10 2006-09-21 Nisshin Foods Kk LOW-pH FOOD REDUCED IN ACIDIC TASTE/ACIDIC SMELL

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4877051A (en) * 1972-01-19 1973-10-17
JPS49101553A (en) * 1973-02-07 1974-09-25

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4877051A (en) * 1972-01-19 1973-10-17
JPS49101553A (en) * 1973-02-07 1974-09-25

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5695801A (en) * 1993-05-26 1997-12-09 Cpc International Inc. Method of making shelf stable moist pasta
US5916620A (en) * 1993-05-26 1999-06-29 Cpc International Inc. Shelf stable moist pasta
JP2006246768A (en) * 2005-03-10 2006-09-21 Nisshin Foods Kk LOW-pH FOOD REDUCED IN ACIDIC TASTE/ACIDIC SMELL

Also Published As

Publication number Publication date
JPH0360472B2 (en) 1991-09-13

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