EFFECT OF FREEZING TREATMENT ON THE NOODLE QUALITIES DURING FROZEN STORAGE

摘要

Recently, freezing treatment has been used for many processed foods as ready-made foods are possible to be cooked quickly and required for restaurants and first-food restaurants. Especially, the white-salted-frozen-noodle is known to improve the texture and colour after boiling, as compared with the normal noodle without freezing. In addition, the white-salted-frozen-noodle is becoming a quite common food because the similar rheological properties to those of fresh noodles after boiling are observed.Therefore, the freezing treatment is becoming to be used for the noodle-making in various kinds of food retailers. However, the freezing on the food processing is normally thought to damage the qualities of products during storage. In this study, effects of freezing treatment on the qualities of white-salted-noodles during storage were determined to clarify its improving effects and damaging reason or cause on the storage properties.