包装麺に関する研究 (第1報)

過酸化水素の簡易定量法と麺に対する吸着機構について

抄録

Hydrogen peroxide (H₂O₂) has been used for Japanese noodle for the purpose of bleaching, but in the case of packaged noodle, soaking in H₂O₂ solution and heating were expected considarable sterilizing effects, too.
Repeating the soakness of noodle, the concentration of the H₂O₂ solution was reduced. Therefore, it was necessary to keep the constant concentration of H₂O₂ in the solution. A new type of the test paper by which H₂O₂ concentration was checked, was developed. The white color of the paper in which Ti (SO₄) ₂ permeated, was changed yellow to orange according to the H₂O₂ concentration, when it was soaked in H₂O₂ solution. The effect of other substances against colorization was not observed.
The consumption of H₂O₂ by the treatment of soaking Japanese noodle in the period of process, consisted of one third of decomposition and the rest which was absorbed in noodle. Absorbed H₂O₂ to noodle was almost easily extracted with water, washing several times. Absorbed quantity of H₂O₂ was varied by the length of soaking period, H₂O₂ concentration, ratio of amounts of noodles and H₂O₂ solution and so on.
H₂O₂ was observed not only the surface absorption but also inner parts of noodle. Permeable velocity of H₂O₂ into noodle and the decomposed quantity of H₂O₂ in heating process were to do with the sterilization of it.
From the commercial products, just after the production, H₂O₂ was determined 300-500ppm (in the case of Japanese noodle), and 50-150ppm (spaghetti). This H₂O₂ decreased gradually, and almost vanished for one to three monthes under the ordinal storage conditions.