BOILED AND STEAMED CHINESE NOODLE AND ITS PRODUCTION

PROBLEM TO BE SOLVED: To simultaneously resolve the two problems that the storable duration effect on Chinese noodle equal to or more than calcium hydroxide can be maintained and the taste is not affected. SOLUTION: Boiled or steamed Chinese noodles are dipped in a soaking solution containing trisod...

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Bibliographische Detailangaben
1. Verfasser:	KABUTO YASUHIRO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To simultaneously resolve the two problems that the storable duration effect on Chinese noodle equal to or more than calcium hydroxide can be maintained and the taste is not affected. SOLUTION: Boiled or steamed Chinese noodles are dipped in a soaking solution containing trisodium phosphate, tripotassium phosphate and a monosaccharide and/or disaccharide for several tens seconds whereby Chinese noodles having increased storable duration are provided.