| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a packed Chinese noodle treated by alpha conversion having a preservation period of a week to a month or so in the chilled passage without alkaline browning despite a high pH of noodle strings along with a better flavor while making it, already treated by alpha conversion, eatable with a simple cooking using an electronic range oven. <P>SOLUTION: In the production method of the packed Chinese noodle, a gelatinized noodle is packed into a packaging material, and then sterilized by heating at below 95°C. Any one or more of sodium carbonate, potassium carbonate and sodium hydrogen carbonate and calcium oxide and/or calcium hydroxide are added to the material of the noodle and furthermore, any one or more of salt, potassium chloride and calcium chloride are added at a rate of 3 wt.% or more of the total amount of the material powder to preferably bring the pH of noodle strings to 9.5-11.3 after the heat sterilization. <P>COPYRIGHT: (C)2009,JPO&INPIT |
