EXTENDING A SHELF LIFE OF WHITE RICE CAKE AND UNCOOKED NOODLES USING CHITOSAN

摘要

PURPOSE: Extending a shelf life and preventing deterioration due to a microorganism of mass produced white rice cake and uncooked noodles using solution of chitosan and lactic acid and which is substitute for alcohol. CONSTITUTION: Method of using the solution for white rice cake is that; before packaging the cake, soaking or spraying the solution of chitosan with lactic acid. In case of uncooked noodles, adding solution of chitosan and lactic acid to water for kneading dough or soaking or spraying the chitosan solution to finished noodles. This method does not raise the making cost and can obtains 2 times of extending effect for using alcohol.