IMPROVEMENT IN PRESERVATION QUALITY OF NOODLE

摘要

PURPOSE:To extremely reduce viable cells, suppress multiplication of bacteria and improve preservation quality of noodles, by cooling boiled up or steamed up noodles in cooling water while aerating with ozone-containing air. CONSTITUTION:Boiled up or steamed up noodles after heat treatment are cooled in cooling water at about 10-20 deg.C while aerating with ozone-containing air to reduce the noodle temperature to about 20-40 deg.C and the resultant noodles are then hermetically sealed in a packaging bag preferably containing ozone- containing air blown thereinto.