JP2013208109A - Method for producing noodle for heating with microwave oven, and enzyme preparation for modifying noodle for heating with microwave oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing noodles for heating with a microwave oven, improved in physical properties and palatability, and an enzyme preparation for modifying the noodles for heating with the microwave oven.SOLUTION: A method for producing noodles for heating with a microwave oven is provided by adding a polyglutamic acid or a polyglutamic acid salt, and a transglutaminase and/or a glucose oxidase to a raw material grain flour.

Description

  The present invention uses a polyglutamic acid (hereinafter sometimes referred to as γ-PGA), transglutaminase (hereinafter sometimes referred to as TG) and / or glucose oxidase (hereinafter sometimes referred to as GO). The present invention relates to a method for producing heated noodles and an enzyme preparation for modifying microwave heated noodles.

  Many foods are composed of various components such as starch, protein, saccharides, lipids, and moisture, and these form a complex food texture. Among them, starch, protein, and moisture contribute greatly to the texture, and these changes with time are particularly important.

  If the pregelatinized starch is allowed to stand at room temperature or low temperature, moisture is separated and hardened. This phenomenon is called aging. As a method for preventing aging, a method of adding saccharides (glucose, fructose, liquid sugar, etc.), soy protein, wheat gluten, fatty acid ester, polysaccharides (such as yam, konjac) is generally known. Describes a method of adding a thickener, a surfactant and the like. However, these methods greatly change the taste, and the effects are unstable, and are not sufficient solutions.

  A method of adding an enzyme is also known as a means for preventing aging. For example, Patent Document 2 describes a method for improving cooked rice in which polished rice is mixed with an enzyme such as amylase, protease, or lipase, and salt and cyclodextrin. Patent Document 3 describes a method for preventing aging of cooked rice by spraying and adding an aqueous solution of saccharified amylase (β-amylase, glucoamylase) to cooked rice.

  There is much knowledge about the method for improving the texture of noodles, which is one of the foods containing starch and protein. That is, methods for adding protein materials (active gluten, soy protein, egg white, whole egg, casein, etc.) and starches (various starches, polysaccharides, emulsifiers, etc.) to improve the texture of boiled noodles are known. (Patent Document 4). Moreover, in the case of the retort sterilization process, in order to maintain a food texture, the high temperature short time process is performed (patent document 5). Moreover, the method of improving food texture using transglutaminase is also known (patent document 6, patent document 7). According to these methods, a network structure between proteins and within proteins is formed in the noodles by the action of transglutaminase to prevent water from being homogenized in the noodles. A feeling can be maintained. However, there is room for improvement in order to obtain a uniform texture (a texture that is harder on the inside than on the outside), which is called Ardente, with a uniform texture throughout.

  Further, according to Patent Document 8, by adding α-glucosidase at the time of kneading wheat flour, it is possible to obtain udon that has increased hardness and stickiness and has a feeling of core as compared with the case where it is not added. Although there was a certain effect, there was room for improvement in the physical property improving effect immediately after boiling. However, recently, by using α-glucosidase and transglutaminase together in an appropriate ratio, it has been possible to improve the texture immediately after boiling and maintain the excellent texture for a long time. A report was made (Patent Document 9). Although a considerable effect can be seen, there is a limit to giving a strong feeling and a feeling of core while maintaining a favorable texture balance.

  On the other hand, since there is a limit to improving the texture of noodles after storage only by inhibiting aging, a technique for restoring the texture by reheating after storage is also known, including microwave heating There is also a method. For example, there is a method of restoring frozen noodles having an ice layer film on the surface by heating them in a microwave oven after freezing storage (Patent Document 10). However, this method cannot be applied during refrigerated storage and is a major problem in terms of versatility. was there. In addition, it is generally said that aging starch is re-gelatinized by microwave heating, but it is possible to completely restore the texture before storage, that is, before aging, and to further improve the texture. It was impossible.

  Regarding the use of γ-PGA for noodles, a method for suppressing aging by adding γ-PGA to noodles (Patent Document 11), a method for improving the resilience of hot instant noodles with hot water (Patent Document 12), and cooling of frozen noodles A method for shortening the thawing time (Patent Document 13) and the like are known, and Patent Document 13 describes an effect of suppressing the hardening of wheat products by microwave heating. There is no description about further texture improvement, and there is no description about combined use with an enzyme.

  In addition, regarding the structural change due to electromagnetic irradiation of γ-PGA, it is known that a crosslinking reaction occurs by irradiating γ-rays to polymerize, and water retention is greatly improved (Non-patent Document 1). There have been no reports of structural changes due to microwave heating (microwave irradiation) or changes in texture of foods containing γ-PGA.

  Regarding the use of glucose oxidase for noodles, there is a report that the use of glucose oxidase, amylase, and glucoamylase together strengthens the firmness (Patent Document 14), but there is no description regarding the combined use with γ-PGA. Moreover, although there exists a report that generation | occurrence | production of a spot is suppressed by combined use of glucose oxidase and glucose, it describes that it exists in the tendency which falls rather in food texture (patent document 15). Furthermore, although there is a report that the shelf life is improved by glucose oxidase (Non-Patent Document 2), there is no description about improving the texture. Patent Document 16 discloses a method for improving the texture of noodles such as throat and crunch by using a combination of transglutaminase and glucosioxidase. Further, Patent Document 17 discloses α-glucosidase and glucose. Although a method for obtaining a textured noodle having both a “moist feeling” and a “strong elasticity” after storage by using an oxidase in combination has been disclosed, these methods have a considerable effect, but “strong mochi feeling” There was a limit to obtaining noodles having a texture immediately after production or having a “core feeling” at the same time.

JP 59-2664 JP 58-86050 A JP-A-60-199355 JP-A-2-117353 JP-A-2-86954 JP-A-2-86054 JP-A-6-14733 WO2005 / 096839 WO2008 / 001940 WO2001 / 052669 Japanese Unexamined Patent Publication No. 1-132347 JP 2008-54538 A Japanese Patent Laid-Open No. 8-112084 JP-A-6-296467 Japanese Patent Laid-Open No. 11-137197 JP 2000-60431 A WO2010 / 090337

Polymer Papers, Vol.50, No.10, p755-760 Agricultural, Forestry and Fisheries Research Center for Consumption Safety Technology No. 19, p95-101

  An object of the present invention is to provide a method for producing noodles with improved physical properties and taste and an enzyme preparation for modifying noodles, and in particular, the texture of noodles made by kneading flour etc. after heating in a microwave oven It is to provide a way to improve. In particular, it is to provide a method for realizing quality before storage or higher by heating in a microwave oven even after storage at room temperature, refrigeration, or freezing. More specifically, it is to provide a method for producing noodles having a texture that cannot be obtained by using γ-PGA, transglutaminase, or glucose oxidase alone, that is, a “strong feeling” and a “core feeling” at the same time. . Note that “feeling of stickiness” means a feeling of clinging to teeth when chewed, and “center feeling” means a state where the inside is harder than the outside of the noodles.

As a result of intensive studies, the present inventors have found that the above object can be achieved by using γ-PGA and transglutaminase and / or glucose oxidase, and have completed the present invention. That is, the present invention is as follows.
(1) A method for producing microwave-heated noodles, comprising adding polyglutamic acid or polyglutamate and transglutaminase and / or glucose oxidase to raw flour.
(2) adding 0.0000001 to 0.1 g of polyglutamic acid or polyglutamate and 0.0001 to 100 U of transglutaminase and / or 0.0002 to 200 U of glucose oxidase to 1 g of raw flour The method according to (1), which is characterized.
(3) Adding 0.00001 to 0.1 g of polyglutamic acid or polyglutamate and 0.001 to 10 U of transglutaminase and / or 0.02 to 20 U of glucose oxidase to 1 g of raw material flour. The method according to (1), which is characterized.
(4) An enzyme preparation for modifying microwave-heated noodles containing polyglutamic acid or polyglutamate and transglutaminase and / or glucose oxidase.
(5) The enzyme preparation according to (4), wherein the content of transglutaminase per 1 g of polyglutamic acid or polyglutamate is 0.001 to 1,000,000,000 U and / or the content of glucose oxidase is 0.002 to 2,000,000,000.
(6) The enzyme preparation according to (4), wherein the content of transglutaminase per gram of polyglutamic acid or polyglutamate is 0.01 to 1000000 U and / or the content of glucose oxidase is 0.2 to 2000000 U.

  According to the present invention, the quality of noodles can be improved. In particular, it is possible to produce noodles having a “strong feeling” and a “core feeling” at the same time after heating in a microwave oven. In particular, even after storage at room temperature, refrigeration, or freezing, quality before storage or higher can be realized by heating in a microwave oven.

  Γ-PGA or polyglutamate, and transglutaminase and / or glucose oxidase are used in the method for producing microwave-heated noodles according to the present invention and the enzyme preparation for modifying microwave-heated noodles, but γ-PGA is L -A glutamic acid polymer in which glutamic acid or D-glutamic acid is polymerized by γ bond. γ-PGA is the main component of natto mucous substance, and is actually eaten in daily meals, and has also been reported to function as an absorption promoter for minerals including calcium.

  In the present invention, γ-PGA or polyglutamate is used, but the γ-PGA used in the present invention may be one obtained by substituting or converting one or several glutamic acids in the polymer with other amino acids. As long as it has an effect, it is included in γ-PGA in the present invention. The γ-PGA used in the present invention may have any molecular weight, and may be a polymer having a reduced molecular weight by decomposition, but preferably has a molecular weight of 1500 to 20000000, preferably 5000 to 3000000. The thing of 10000-1 million is more preferable.

  In the present invention, γ-PGA or polyglutamate is used, but the polyglutamate used in the present invention is an edible salt of γ-PGA. Any salt may be used, but potassium salt or sodium salt is particularly preferable in view of use in foods.

  Γ-PGA or a salt thereof that can be used in the present invention may be any of those obtained as fermentation products from various microorganisms, those obtained by polymerization by a synthetic method, those obtained by extraction from natto, and the like. In some cases, in order to obtain a product having a required molecular weight, the product obtained by these methods may be used after being heated under an acidic condition or reduced in molecular weight by enzymatic decomposition or the like. One example is γ-PGA derived from a microorganism marketed by Ajinomoto Co., Inc. under the trade name “Karutake”. There are many commercially available products that are triturated with dextrin or the like, but may be a mixture with other substances or preparations as long as it has γ-PGA.

  The glucose oxidase of the present invention is an oxidase that catalyzes the reaction of producing gluconic acid and hydrogen peroxide using glucose, oxygen, and water as substrates. It is estimated that hydrogen peroxide generated by this reaction promotes the formation of SS bonds (disulfide bonds) by oxidizing SH groups in proteins and creates a cross-linked structure in proteins. Glucose oxidase is known to have various origins such as those derived from microorganisms and plants, but the enzyme used in the present invention may be any enzyme having this activity, and any source can be used. It does n’t matter. Moreover, it may be a recombinant enzyme. An example is a glucose oxidase derived from a microorganism marketed by Shin Nippon Chemical Industry Co., Ltd. under the trade name “Sumiteam PGO”. Although many commercially available products are mixed with catalase preparations, they may be mixed with other preparations as long as they have glucose oxidase activity.

  The transglutaminase of the present invention refers to an enzyme having an activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or peptide as a donor and a lysine residue as an acceptor. Those of various origins such as those derived from microorganisms and microorganisms are known. The enzyme used in the present invention may be any enzyme having this activity, and any origin may be used. Moreover, it may be a recombinant enzyme. One example is a transglutaminase derived from a microorganism marketed by Ajinomoto Co., Inc. under the trade name “Activa” TG.

  Various types of noodles can be considered, but in light of the size of the market and needs, noodles such as pasta, yakisoba, grilled udon, Chinese noodles, udon, Japanese soba, instant noodles that have undergone a frying process and a drying process, It is considered to be particularly effective to act on gyoza, baked skin, etc.

  When γ-PGA or polyglutamate and transglutaminase and / or glucose oxidase are added to the raw flour, they may be added at any stage of the noodle production process. That is, it may be added to raw flour, may be added at the time of mixing raw flour and other raw materials, may be kneaded into raw noodle dough with water added, or sprinkled on noodle dough Good. The order in which γ-PGA or polyglutamate and transglutaminase and / or glucose oxidase are added to the noodles is not particularly limited, and one or two of them may be added first, and then the rest may be added. These are preferably added simultaneously. In addition, enzymes and substances other than γ-PGA, polyglutamate, transglutaminase, glucose oxidase (sugars such as dextrin, starch, modified starch, seasonings such as animal meat extract, plant protein, gluten, egg white, gelatin, casein Proteins such as protein hydrolysates, partial protein breakdown products, chelating agents such as emulsifiers, citrates and polymerized phosphates, reducing agents such as glutathione and cysteine, alginic acid, citrate, pigments, acidulants, flavors, etc. It may be used in combination with food additives.

  Raw material flour means the powder obtained by grinding grains such as rice, wheat, rice cake, buckwheat, buckwheat, beans, corn, etc., which are raw materials for noodles, such as wheat flour, barley flour, rye flour, rice flour, corn flour It is. When using wheat flour, it may be flour of any variety such as normal wheat, spelled wheat, durum wheat, and may be strong flour, semi-strong flour, medium flour, weak flour, durum semolina flour. Moreover, you may mix and use flour other than wheat flour, such as rice flour.

  The microwave oven used in the present invention may be of any size, wattage, and manufacturer as long as it is a device that heats the food by microwave irradiation according to the following principle. In other words, a microwave oven irradiates food with microwaves, so that water molecules contained in the foods absorb and vibrate microwave energy, and the foods are caused by frictional heat generated between the water molecules. It is a heating device.

  In the case of producing noodles by adding γ-PGA or polyglutamate and transglutaminase and / or glucose oxidase to the flour, the amount of γ-PGA or polyglutamate added is 0.0000001 to 1 g of raw flour. 0.1 g, preferably 0.000001 to 0.1 g, more preferably 0.00001 to 0.1 g, particularly preferably 0.0001 to 0.01.

  When γ-PGA or polyglutamate and transglutaminase, or γ-PGA or polyglutamate, transglutaminase and glucose oxidase are added to flour to produce noodles, the amount of transglutaminase added is 1 g of raw flour. A range of 0.0001 to 100 U, preferably 0.001 to 10 U, more preferably 0.01 to 10 U is appropriate. Furthermore, it is desirable that the amount of transglutaminase added is 0.001 to 1,000,000 U, preferably 0.01 to 1,000,000 U, more preferably 1 to 100,000 U per gram of γ-PGA or polyglutamate. Regarding the enzyme activity of transglutaminase, benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine were used as substrates, and the resulting hydroxamic acid was formed into an iron complex in the presence of trichloroacetic acid, and then the absorbance at 525 nm was measured. Then, the amount of hydroxamic acid is obtained from a calibration curve, and the activity is calculated. The amount of enzyme that produces 1 μmol of hydroxamic acid per minute at 37 ° C. and pH 6.0 was defined as 1 U (unit).

  When γ-PGA or polyglutamate and glucose oxidase, or γ-PGA or polyglutamate and glucose oxidase transglutaminase are added to the flour to produce noodles, the amount of glucose oxidase added is 0. A range of 0002 to 200 U, preferably 0.002 to 20 U, more preferably 0.02 to 20 U, particularly preferably 0.02 to 2 U is appropriate. Furthermore, it is desirable to add glucose oxidase so that the amount of glucose oxidase added is 0.002 to 2000000000 U, preferably 0.2 to 2000 million U, more preferably 2 to 20000 U per g of γ-PGA or polyglutamate. Regarding the enzyme activity of glucose oxidase, hydrogen peroxide is generated by allowing glucose oxidase to act on glucose as a substrate in the presence of oxygen, and peroxidase is allowed to act on the generated hydrogen peroxide in the presence of aminoantipyrine and phenol. The color tone exhibited by the quinoneimine dye produced is measured and quantified at a wavelength of 500 nm. The amount of enzyme required to oxidize 1 μmol of glucose per minute was defined as 1 U (unit).

  The reaction time at the time of reacting each enzyme with γ-PGA or polyglutamate is not particularly limited as long as the enzyme can act on the substrate substance. However, the realistic operation time is preferably 5 minutes to 24 hours. Further, the reaction temperature may be any temperature as long as the enzyme maintains activity, but it is preferable that the reaction temperature be 0 to 80 ° C. as a practical temperature. That is, sufficient reaction time can be obtained through a normal noodle making process.

  The enzyme preparation for modifying microwave-heated noodles of the present invention can be obtained by mixing γ-PGA or polyglutamate with transglutaminase and / or glucose oxidase. In addition to γ-PGA, polyglutamate, transglutaminase, glucose oxidase, excipients such as dextrin, starch, and modified starch, seasonings such as animal meat extract, plant proteins, proteins such as gluten, egg white, gelatin, and casein Hydrolysates, protein partial degradation products, emulsifiers, chelating agents such as citrates and polymerized phosphates, reducing agents such as glutathione and cysteine, alginic acid, citrus, pigments, acidulants, flavors and other food additives, etc. You may mix. The enzyme preparation of the present invention may be in any form of liquid, paste, granule or powder. In the enzyme preparation of the present invention, γ-PGA or polyglutamate needs to be contained, but if either one of transglutaminase and glucose oxidase is contained, the other may not be contained. . When transglutaminase is contained in the enzyme preparation, the content of transglutaminase in the enzyme preparation is 0.001 to 1,000,000 U, preferably 0.01 to 1,000,000 U, more preferably 1 to 1 g of γ-PGA or polyglutamate in the enzyme preparation. 1 to 100,000 U is appropriate. When glucose oxidase is included in the enzyme preparation, the content of glucose oxidase in the enzyme preparation is 0.002 to 2000000000 U, preferably 0.2 to 2000000 U, per g of γ-PGA or polyglutamate in the enzyme preparation. 2 to 20000U is appropriate.

  The following examples further illustrate the present invention. The present invention is not limited in any way by these examples.

1 kg of medium strength powder “Shirakaba” (Nisshin Flour Mills), 1 g of gardenia yellow “Yellow Color TH-G” (Hasegawa Fragrance), and γ-PGA “Karutake” (manufactured by Ajinomoto Co., Inc. Glutamate polymer), TG “ACTIVA” TG ”(Ajinomoto Co., 1150 U / g), GO“ Sumiteam PGO ”(New Nippon Chemical Industry Co., Ltd., 2150 U / g) are added, and the kneader“ 2 kg vacuum mill ”is added at 100 rpm. "(Otake noodle machine company) for 1 minute. The test categories were 7 test zones shown in Table 1. A 5 ° C. solution of 5 g of sodium chloride and 420 g of Kansui “Powder Kansui A” (manufactured by Nippon Colloid Co., Ltd.) in 420 g of city water was added to the above mixed raw material in a total amount for 3.5 minutes (100 rpm; 2 minutes). , 50 rpm; 1.5 minutes). After kneading, the noodle making machine “Small Coarse Noodle Banding Machine / Small Continuous Rolling Machine” (manufactured by Tom Co., Ltd.) was separated, combined, rolled, and cut using a # 18 cutting blade. The cut noodle strings were immediately frozen and used as frozen raw Chinese noodles. Frozen fresh Chinese noodles were lightly loosened in hot water for 100 g per test area, and then steamed in a steamer for 7 minutes. After that, it was baked in a frying pan for 30 seconds together with 15 g of yakisoba sauce to obtain yakisoba. The obtained yakisoba was stored in a refrigerator for 24 hours and 72 hours, and then subjected to sensory evaluation by heating in a microwave oven. The sensory evaluation was performed with 5 people in the evaluation method from -2 to 2 points, with the additive-free category set to 0 for hardness, elasticity, stickiness, and feeling of core. Table 1 shows the evaluation results after 24 hours storage, and Table 2 shows the evaluation results after 72 hours storage. In addition, with regard to “mochi-mochi” and “core feeling”, each combination addition category is based on the results of the category where only γ-PGA is added, the category where only TG is added, and / or the category where only GO is added. A theoretical score of was calculated. For example, in Table 1, in the case of the theoretical feeling of glutinous feeling in test section 6, only γ-PGA has a feeling of glutinous feeling in test section 2 when 0.000245 g / g (/ g means per gram of raw material powder; hereinafter the same) The score is “1.8”, and only GO has a mochi feeling score of “4” when 0.645 U / g is added, and the sum is calculated as “1.8 + 0 = 1.8”. Is done. Therefore, “1.8” is the theoretical value of the feeling of feeling in the test section 6. Using the value thus calculated, the difference between the theoretical value and the actual score (actually measured value) was obtained. In the case of the test section 6, since the actual measurement value is “2” and the theoretical value is “1.8”, the difference is calculated as “2−1.8 = 0.2”.
If this value is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced. "Hardness" is the stress felt when starting to bite, "Elasticity" is the stress that repels when it is bitten, that is, the strength of the restoring force, and "Mochi-mochi" is the feeling when it is bitten. A clinging sensation, “core feeling”, was defined as the hardness gradient between the outside and the center of the noodle strings, that is, the texture of Aldante-like that the outside is soft and hard inside. As for the rating, 0.5 points were “difference”, 1 point was “significant difference”, and 2 points were “very significant difference”. In addition, it is important to have both a strong glutinous feeling and a core feeling as a preferable texture of yakisoba. Such a texture is a texture that can be obtained only immediately after cooking, and a particularly strong texture is considered difficult to obtain even immediately after cooking.

  As shown in Table 1, by adding γ-PGA, crisp feeling was conspicuously given to yakisoba that was heated in a microwave after 24 hours of refrigerated storage (test group 2). Further, by using γ-PGA and TG and / or GO in combination, a strong feeling and a central feeling are conspicuously imparted (test groups 5 to 7), and these effects are all synergistic effects. confirmed. In addition, although evaluation by a score was not performed, in the feeling of glutinousness, it was much stronger than the additive-free zone (test zone 1) immediately after cooking. Furthermore, as shown in Table 2, yakisoba, which was heated in a microwave oven after 72 hours of refrigerated storage, was remarkably motivated by γ-PGA as in Table 1, and stronger by the combined use of γ-PGA and TG and / or GO. At the same time as the glutinous feeling, a central feeling was given synergistically. From the above results, by adding γ-PGA and TG and / or GO, it is possible to synergistically give a strong mochi feeling and a central feeling to yakisoba after heating in a microwave oven, that is, very preferable as yakisoba It became clear that a texture was obtained. Moreover, since it was suggested that the effect can be obtained even after refrigerated storage for a long time of 72 hours, it can be said that the present technology is very useful from the viewpoint of storage stability.

  750g of medium strength flour "Sparrow" (Nisshin Flour Mills), 250g of modified starch "Hydrangea" (Matsuya Chemical Industry), 20g of wheat gluten "A Guru G" (Glico Nutrition Foods), γPGA and GO Was added at 100 rpm with a kneader “2 kg vacuum kneader” (manufactured by Otake Noodle Machine Co., Ltd.) for 1 minute. The test categories were 4 test zones shown in Table 3. In addition, the raw material flour in a table | surface refers only to medium power flour, and does not contain processed starch and wheat gluten. A total amount of 5 ° C. saline solution obtained by adding 30 g of salt to 410 g of city water was added to the above mixed raw material, and kneaded for 5 minutes (100 rpm; 2 minutes, 50 rpm; 3 minutes). After kneading, the noodle making machine “Small Coarse Noodle Banding Machine / Small Continuous Rolling Machine” (manufactured by Tom Co., Ltd.) is loosened, combined, rolled, allowed to stand at room temperature for 1 hour, and then cut using a # 10 cutting blade Went. The cut noodle strings were immediately frozen and used as frozen raw udon. Frozen raw udon is boiled in boiling water for 15 minutes, then boiled udon noodles with 12g of thick soy sauce per egg, 15g of cooking liquor, 3.5g of hondashi (manufactured by Ajinomoto Co., Inc.), and a suitable amount of salad oil for 4 minutes in a frying pan. Got. The obtained baked udon was stored in a refrigerator for 24 hours and 72 hours, and then subjected to sensory evaluation by heating in a microwave oven. The sensory evaluation was performed with 5 people in the evaluation method from -2 to 2 points, with the additive-free category set to 0 for hardness, elasticity, stickiness, and feeling of core. Table 3 shows the evaluation results after 24 hours storage, and Table 4 shows the evaluation results after 72 hours storage. In addition, with respect to “mochi-mochi” and “core feeling”, the theoretical values of test group 4 added in combination based on the results of test group 2 to which only γ-PGA was added and test group 3 to which only GO was added were used. The score was calculated. The calculation method was the same as in Example 1, and the difference between the theoretical value and the actual score was obtained using the calculated value. If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in Table 3, by adding γ-PGA, the baked udon that had been microwave-heated after refrigerated storage for 24 hours was conspicuously given a glutinous feeling (test group 2). Further, by using γ-PGA and GO in combination, a strong feeling and a central feeling were conspicuously imparted (test group 4), and it was confirmed that these effects were synergistic effects. In addition, although evaluation by a score was not performed, in the feeling of glutinousness, it was much stronger than the additive-free zone (test zone 1) immediately after cooking. Furthermore, as shown in Table 4, baked udon that was heated in a microwave oven after being refrigerated for 72 hours, as in Table 3, has a strong feeling of glutinous feeling due to γ-PGA and a strong feeling of glutinous feeling due to the combined use of γ-PGA and GO. A central feeling was given synergistically. From the above results, by adding γ-PGA and GO, as in the case of Yakisoba of Example 1, it is possible to synergistically give a strong feeling and a feeling of core to the baked udon after heating in the microwave, that is, as baked udon It was revealed that a very favorable texture can be obtained. Moreover, since it was suggested that the effect can be obtained even after refrigerated storage for a long time of 72 hours, it can be said that the present technology is very useful from the viewpoint of storage stability. Furthermore, regardless of the type of noodles such as yakisoba and baked udon, it has been clarified that a strong glutinous feeling and a core feeling can be provided synergistically after heating in a microwave oven, so that it can be applied to any microwave oven heated noodles. It was suggested that this is a highly versatile technology.

  In the same manner as in Example 1, yakisoba was prepared using γ-PGA and TG. The test plots were as shown in Table 5, with 10 combinations of γ-PGA and 10 combinations of TG. The obtained yakisoba was refrigerated for 24 hours and then heated in a microwave oven for sensory evaluation. The sensory evaluation was carried out with 5 people by the scoring method from -2 points to 2 points with the non-addition category as 0 points for the glutinous feeling and the central feeling. Table 5 shows the evaluation results of “moist feeling” and Table 6 shows the evaluation results of “center feeling”. In addition, based on the results of the category to which only γ-PGA was added and the category to which only TG was added, the theoretical score of each combination addition category was calculated. For example, in Table 5, in the case of the theoretical value of the test group in which γ-PGA is used in combination with 0.0001 g / g and TG in 0.1 U / g, the feeling of the feeling in the test group in which 0.0001 g / g of γ-PGA alone is added The score is “1.7”, the score of mochi feeling in the test group to which only TG is added at 0.1 U / g is “−0.5”, and when these are added, “1.7−0.5 = 1.2 "is calculated. Therefore, “1.2” is the theoretical value. Using the value thus calculated, the difference between the theoretical value and the actual score (actually measured value) was obtained. In the case of the above test section, since the actual measurement value is “1.6” and the theoretical value is “1.2”, the difference is calculated as “1.6−1.2 = 0.4”. If this value is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced. Thus, the test plots where the synergistic effect was obtained were enclosed in thick borders in Tables 5 and 6. “Mochi-mochi” is defined as the feeling of clinging to the teeth when chewed, and “center feeling” is defined as the hardness gradient of the outside and the center of the noodle strings, that is, the texture of the aldente that is soft and hard inside. did. As for the rating, 0.5 points were “difference”, 1 point was “significant difference”, and 2 points were “very significant difference”. In addition, it is important to have both a strong glutinous feeling and a core feeling as a preferable texture of yakisoba. Such a texture is a texture that can be obtained only immediately after cooking, and a particularly strong texture is considered difficult to obtain even immediately after cooking.

  As shown in Tables 5 and 6, in the yakisoba that was heated in the microwave oven, a synergistic effect was confirmed in both the sticky feeling and the central feeling in the combined addition group of γ-PGA and TG surrounded by a thick frame. From the above results, γ-PGA 0.0000001 to 0.1 g and TG 0.0001 to 100 U, preferably γ-PGA 0.000001 to 0.1 g and TG 0.001 to 10 U, more preferably γ-PGA0 per gram of raw flour. By adding 0.0001 to 0.1 g and TG 0.01 to 10 U, particularly preferably γ-PGA 0.0001 to 0.01 g and TG 0.01 to 10 U, a preferable texture having both a strong feeling and a central feeling is obtained. It was suggested that Further, in each test section, the amount of TG added (U) per gram of γ-PGA was calculated and summarized in Table 7. As a result, the range surrounded by the thick frame in Table 7 corresponding to the added amount region where the synergistic effect was obtained is that the content of TG per 1 g of γ-PGA is in the range of 0.001 to 1000000 U. It became clear.

  In the same manner as in Example 1, yakisoba was prepared using γ-PGA “Karutake” and GO “Sumiteam PGO”. The test plots were as shown in Table 8, 10 combinations of γ-PGA and 10 combinations of GO. The obtained yakisoba was refrigerated for 24 hours and then heated in a microwave oven for sensory evaluation. The sensory evaluation was carried out with 5 people by the scoring method from -2 points to 2 points with the non-addition category as 0 points for the glutinous feeling and the central feeling. Table 8 shows the evaluation results of the “feeling of feeling” and Table 9 shows the evaluation results of the “center feeling”. Also, based on the results of the category with only γ-PGA and the category with only GO, the theoretical score of each combination addition category is calculated, the theoretical score (theoretical value) and the actual score ( The presence or absence of a synergistic effect was determined by calculating the difference between the actual measurement values. A series of synergistic effects were determined in the same manner as in Example 3. Thus, the test plots where the synergistic effect was obtained were surrounded by thick frames in Tables 8 and 9. As for the rating, 0.5 points were “difference”, 1 point was “significant difference”, and 2 points were “very significant difference”. In addition, it is important to have both a strong glutinous feeling and a core feeling as a preferable texture of yakisoba. Such a texture is a texture that can be obtained only immediately after cooking, and a particularly strong texture is considered difficult to obtain even immediately after cooking.

  As shown in Tables 8 and 9, in the yakisoba that was heated in the microwave oven, a synergistic effect was confirmed in both the sticky feeling and the central feeling in the combined use of γ-PGA and GO surrounded by a thick frame. From the above results, γ-PGA 0.0000001 to 0.1 g and GO 0.0002 to 200 U, preferably γ-PGA 0.000001 to 0.1 g and GO 0.002 to 20 U, more preferably γ-PGA0 per gram of raw flour. By adding 0.0001 to 0.01 g and GO 0.02 to 2 U, particularly preferably γ-PGA 0.0001 to 0.01 g and GO 0.02 to 2 U, a preferable texture having both a strong mochi feeling and a central feeling is obtained. It was suggested that Further, in each test section, the added amount (U) of GO per 1 g of γ-PGA was calculated and summarized in Table 10. As a result, the range surrounded by the thick frame in Table 10 corresponding to the additive amount region where the synergistic effect was obtained is that the GO content per gram of γ-PGA is in the range of 0.002 to 2000000 U. It became clear.

  In the same manner as in Example 1, yakisoba was prepared using γ-PGA, TG, and GO. The test areas were as shown in Table 11. The obtained yakisoba was refrigerated for 24 hours and then heated in a microwave oven for sensory evaluation. The sensory evaluation was carried out with 5 people by the scoring method from -2 points to 2 points with the non-addition category as 0 points for the glutinous feeling and the central feeling. The results are shown as “actual measurement values” in Table 11. Moreover, based on the results of test group 2 to which only γ-PGA was added, test group 3 to 5 to which only TG was added, and test group 6 to 8 to which only GO was added, A theoretical score (theoretical value) was calculated. The calculation method was the same as in Example 1, and the difference between the theoretical value and the actual measurement value was obtained using the calculated value. If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced. “○” is marked in the “Synergistic effect” column of Table 11 in the test plots where the synergistic effect appears. In addition, all of these addition amounts in the test sections 9 to 13 in which γ-PGA, TG, and GO are used in combination are within a range in which a preferable texture can be obtained in Examples 3 and 4.

  As shown in Table 11, a synergistic effect was confirmed in all the test sections using γ-PGA, TG, and GO together. From the above, even when all of γ-PGA, TG, and GO are used in combination, a synergistic effect is obtained in the amount of addition in the range where the preferred texture was obtained in Examples 3 and 4, and after heating in the microwave oven It was revealed that a favorable texture can be imparted.

  According to the present invention, since the quality of noodles can be improved, it is extremely useful in the food field.

Claims (6)

  A method for producing microwave-heated noodles, comprising adding polyglutamic acid or polyglutamate and transglutaminase and / or glucose oxidase to raw material flour.   0.0000001 to 0.1 g of polyglutamic acid or polyglutamate and 0.0001 to 100 U of transglutaminase and / or 0.0002 to 200 U of glucose oxidase are added to the raw flour per gram of raw flour. The method of claim 1.   It is characterized by adding 0.00001 to 0.1 g of polyglutamic acid or polyglutamate and 0.001 to 10 U of transglutaminase and / or 0.02 to 20 U of glucose oxidase to 1 g of raw material flour. The method of claim 1.   An enzyme preparation for modifying microwave-heated noodles containing polyglutamic acid or polyglutamate and transglutaminase and / or glucose oxidase.   The enzyme preparation according to claim 4, wherein the content of transglutaminase per gram of polyglutamic acid or polyglutamate is 0.001 to 1,000,000,000 U and / or the content of glucose oxidase is 0.002 to 2,000,000,000.   The enzyme preparation according to claim 4, wherein the content of transglutaminase per gram of polyglutamic acid or polyglutamate is 0.01 to 1000000 U and / or the content of glucose oxidase is 0.2 to 2000000 U.