| 摘要 |
PURPOSE:To produce retorted noodles by retort sterilization treatment without browning even Chinese noodles which are browned during the sterilization treatment to deteriorate flavor, etc., by applying an aqueous solution of an organic acid containing a dispersed fat or oil to boiled noodles, and retort sterilizing the resultant noodles. CONSTITUTION:Uncooked noodles such as chow mein, Chinese noodles, pasta noodles or wheat vermicelli are boiled up to give boiled noodles, which are then filled in a heat-resistant container, sealed up and retort sterilized. In the process, an aqueous solution of an organic acid, e.g. citric acid or malic acid, which is prepared by dispersing a fat or oil with an emulsifying agent therein, in an amount to give 11-26wt% water, based on the weight of the uncooked noodles, water, 0.01-0.1wt% based on the weight of the uncooked noodles, organic acid, 0.1-4wt%, based on the weight of the uncooked noodles, fat or oil and 0.01-0.15wt%, based on the weight of the uncooked noodles, emulsifying agent in the above-mentioned aqueous solution is applied to the boiled noodles, and the resultant noodles are adjusted to 30-50vol% air content in the interior of the heat-resistant container based on the boiled noodles. Retort sterilization of the noodles is then carried out under conditions to give >=4F value at >=115 deg.C temperature. |
