Remaining in Manufacturing and Preservative Effect of Ethanol Added to "Reimen"(Korean noodle)

Abstract

Reimen is an unique noodle made of wheat flour (70%) and potato starch (30%). Extruding dough at 100°C followed by immediate cooling of the formed noodle by blow-drying yield a final product with a water content of 35%. Ethanol added to the dough was found to remain with a high yield in the final product, in spite of the above conditions that would stimulate the evaporation of ethanol. In the comparison of drying methods, stand-drying decreased both water and ethanol contents in the noodle rapidly and in parallel. On the contrary, blow-drying did not decrease the ethanol content in the noodle, but increased it slightly, whereas it decreased the water content more rapidly than stand-drying. In reimen containing 1.94% alcohol, microbial growth was negligible during storage at 30°C for 14 days. With a lower ethanol content of 1.26%, nomicrobial growth was observed when reimen was stored at 15°C. Thus, it was found that blow-drying of then noodle is quite effective for preventing evaporation of added ethanol, and that the final ethanol content of 1.94% is much enough to keep the shelf-life of the reimen product.