Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1985-06-24
1986-07-08
Yeung, George
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426451, A23L 116
Patent
active
045992380
ABSTRACT:
Combination use of citric or/and lactic acid with table salt in one solution is extremely effective to enhance the preservability of boiled noodle products to be commercially distributed at an ordinary temperature. Boiled noodles are subject to immersion treatment with the aqueous solution containing said combination and then, without rinsing, packaged and heat sterilized for commercial distribution. Additional use of sodium glutamate is proposed for improving palatability if desired.
REFERENCES:
patent: 2434388 (1948-01-01), Brehm
patent: 3495989 (1970-02-01), Lewis et al.
Kadooka Katsuyuki
Ohkawa Masaki
Ono Shoji
Saitoh Hiroshi
Tsukamoto Mamoru
Bierman Jordan B.
Ma-Ma Macaroni Co., Ltd.
Yeung George
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