PRESERVATIVE FOR BOILED NOODLE AND PREPARATION OF BOILED NOODLE

摘要

PROBLEM TO BE SOLVED: To obtain a new preservative effective for improving the preservability of long-life noodles, etc., and remarkably suppressing the strong acid smell inherent to conventional preservative by adding a sugar and a hydrolyzed animal or vegetable protein to an acid acting as a pH modifier for boiled noodles. ;SOLUTION: This preservative is produced by compounding (A) an acid acting as a pH-modifier for boiled noodles (preferably an organic acid such as citric acid, phosphoric acid, etc.) with (B) a sugar (preferably sucrose) and (C) a hydrolyzed animal or vegetable protein. The concentrations of the components A, B and C in the objective preservative liquid are preferably 0.3-6%, 0.3-0.08% and 0.005-0.03%, respectively. A sure and further improved acid taste suppressing action can be attained by adding a roast vegetable fiber extract to the above preservative. The vegetable fiber extract is preferably a combination of roast rice bran extract and roast soybean extract. The amount of the extract to be compounded to the preservative is preferably 0.002-0.006%.;COPYRIGHT: (C)1997,JPO