PH22015000803Y1 - Process for producing retrogradation resistant ready-to-eat asian noodles - Google Patents

Process for producing retrogradation resistant ready-to-eat asian noodles

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Publication number
PH22015000803Y1
PH22015000803Y1 PH22015000803U PH22015000803U PH22015000803Y1 PH 22015000803 Y1 PH22015000803 Y1 PH 22015000803Y1 PH 22015000803 U PH22015000803 U PH 22015000803U PH 22015000803 U PH22015000803 U PH 22015000803U PH 22015000803 Y1 PH22015000803 Y1 PH 22015000803Y1
Authority
PH
Philippines
Prior art keywords
noodles
cornstarch
months
rice
ambient temperature
Prior art date
Application number
PH22015000803U
Other versions
PH22015000803U1 (en
Inventor
Maria Patricia V Azanza
Kristia May T Marte
Maria Lorina C Morales
Mitzi Cyrelle B Manuel
Original Assignee
The Univ Of The Philippines Through Its Constituent Univ In Diliman Quezon City
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 The Univ Of The Philippines Through Its Constituent Univ In Diliman Quezon City filed Critical The Univ Of The Philippines Through Its Constituent Univ In Diliman Quezon City
Priority to PH22015000803U priority Critical patent/PH22015000803Y1/en
Publication of PH22015000803U1 publication Critical patent/PH22015000803U1/en
Publication of PH22015000803Y1 publication Critical patent/PH22015000803Y1/en

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Abstract

The utility model relates to a process for producing pasteurized ready-to-eat (RTE) cooked Asian noodles, comprising of mung bean and rice-cornstarch noodles, that are resistant to retrogradation during storage at ambient temperature of 28 ñ 5 2øC for four to ten months. Retrogradation control is attributed to the synergistic action of polymeric acid, hydrocolloid and a buffer system added during the steeping and cooking of noodles with oil containing antioxidants such as fresh, dried, or concentrated extracts of herbs. The final products are consumed with spice mixes and oil in packet with added food grade antioxidants without reheating nor hot water hydration. The pasteurized mung bean and rice-cornstarch RTE noodles maintained pH values =4.6 at ambient temperature for four and ten months, respectively. The mung bean and rice-cornstarch spice mixes also maintained Aw values =0.85 during storage at ambient temperature for four and ten months, respectively. The noodles mixed with the spice mixes and oil packet are consumed as is and are found to have outstanding sensory properties similar to those of freshly prepared Asian noodle dishes.
PH22015000803U 2015-03-16 2015-03-16 Process for producing retrogradation resistant ready-to-eat asian noodles PH22015000803Y1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22015000803U PH22015000803Y1 (en) 2015-03-16 2015-03-16 Process for producing retrogradation resistant ready-to-eat asian noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22015000803U PH22015000803Y1 (en) 2015-03-16 2015-03-16 Process for producing retrogradation resistant ready-to-eat asian noodles

Publications (2)

Publication Number Publication Date
PH22015000803U1 PH22015000803U1 (en) 2020-08-07
PH22015000803Y1 true PH22015000803Y1 (en) 2020-08-07

Family

ID=72178083

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22015000803U PH22015000803Y1 (en) 2015-03-16 2015-03-16 Process for producing retrogradation resistant ready-to-eat asian noodles

Country Status (1)

Country Link
PH (1) PH22015000803Y1 (en)

Also Published As

Publication number Publication date
PH22015000803U1 (en) 2020-08-07

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