| 摘要 |
PURPOSE:To provide the subject noodles having excellent cooking simplicity, cooking rapidity, storage stability, taste and texture by immersing boiled noodles in an organic acid-containing solution to adjust the noodles to a weak acidity, sealing the adjusted noodles in a highly microwave-permeable heat-resistant container in a high moisture content state and subsequently thermally sterilizing the packed noodles under an increased pressure. CONSTITUTION:Japanese or Chinese noodles such as Japanese noodles, buckwheat noodles, Chinese noodles or rice noodles are boiled for a short time and immersed in an aqueous solution containing 0.2-2% of an organic acid such as citric acid to adjust the pH of the noodles to 4.0-5.5. The treated noodles are divided e.g. into portions of approximately 180g/meal, and received in microwave-permeable heat- resistant containers. The containers are, if necessary, subjected to a gas-exchanging treatment using an inert gas such as N2 gas to give a gas content of 100-200% and the upper openings of the containers are melt-sealed with a hot melt adhesive film to seal the containers. The sealed containers are treated at 90-110 deg.C under a gauge pressure of 0.2-2.0kg/cm<2> for 15-60min in a conventional thermal sterilization device adopting a hot bath heating method, etc., for the thermal sterilization of the noodles to provide Japanese or Chinese noodles received in the containers for microwave ovens. |
