| 摘要 |
PURPOSE:To produce dried noodles of high quality having improved preservation quality, by preparing uncooked noodles by a conventional method and aging the resultant noodles in the presence of a freezing point adjustor under specific condition and drying the noodles at the same time. CONSTITUTION:Uncooked noodles prepared by using an aqueous solution containing a freezing point adjustor, e.g. common salt, alcohol, etc., according to a conventional method are kept at 0--10 deg.C and 30-85% humidity condition for 5-600hr and suitably aged and the surface part or the whole is dried at the same time until the growth optimum moisture activity value, e.g. bacteria, etc., at 20 deg.C attains 0.90-0.75. The drying, as necessary, is carried out until the moisture activity value attains <=0.65 at 20-30 deg.C. |
