An improvement of Quality preservation of Unboiled Japanese buckwheat noodle 'Nihon-Soba'

摘要

Unboiled Japanese buckwheat noodle "Nihon-soba" is a perishableproduct when stored at room temperature. In order to find effectivefood additives for the quality preservation of this moodle,commercial food additive A-N was Tested, together with lactic acid.A-N was a mixed compound of lysozyme 23.7/100, glycine 49.8/100,fumalic acid 17.5/100, Sodium caseinate 1.5/100, and glycerol-fattyacid ester 7.5/100. Although no inhibiory effect on microbial growthwas Observed at 0.1/100 lactic acid, and the control 0.5/100 A-N andthe mixed use of 0.5/100 A-N had clearly much more Inhibitory effectthan their individual effects.