| 摘要 |
PROBLEM TO BE SOLVED: To obtain a noodle foods capable of long time storing inhibiting the quality deterioration caused by heat sterilization and suppressing taste deterioration of seasoning liquid and giving a well matched balance of taste when mixing the noodles with seasoning liquid, by composing a specific component. SOLUTION: This food is composed of the packaged heat sterilized noodles having 3.6-5.2 of pH and the packaged heat sterilized seasoning liquid having 4.5-7.2 of pH which is set higher than that of the packaged noodles, and 0.7-0.85 of Aw. The prescribed packaged noodles are preferably obtained by steam cooking noodle lines at 100-102 deg.C for 70-210 seconds, boiling in hot water of 95-100 deg.C until the noodle has 64-67wt.% of water, then adjusting the pH by dipping in an acid bath such as gluconic acid for 30-60 seconds, filled in a case such as a packaging bag, etc., then heat sterilized at 110-115 deg.C for 15-30 minutes. The pH of the prescribed packaged seasoning liquid is preferably adjusted with sodium bicarbonate, etc. The Aw is preferably adjusted with sweetener such as sugar. The seasoning liquid is preferably heat sterilized at 75-80 deg.C for 2-5 minutes. |
