| 摘要 |
PURPOSE:To improve the preservability of noodles having fats and oils attaching thereto without using an emulsifying agent or a surfactant. CONSTITUTION:Fats and oils containing 0.01-50wt.% ethyl alcohol added thereto are applied to the surfaces of gelatinized noodles strips. Otherwise, the gelatinized noodle strips are cooled and the pH thereof is regulated. The fats and oils containing 0.01-50wt.% ethyl alcohol added thereto are then applied to the resultant noodles. Hermetic sealing and packaging are subsequently carried out and the package is then subjected to the thermal sterilization. |
