JP4706308B2 - Method for producing noodles - Google Patents

Description

  The present invention relates to an enzyme preparation containing transglutaminase, a chelating agent and a reducing agent, noodles using the chelating agent, reducing agent and transglutaminase, and a method for producing the noodles.

  Noodles such as udon, buckwheat noodles, Chinese noodles, and pasta have permeated the Japanese diet for a long time and are still frequently appearing on the table. In recent years, cooked noodles have also been widely distributed around the world, and many of the noodles that can be eaten immediately by simply reheating them with a microwave oven or simply applying noodle soup have been evaluated for their convenience. It is used at home.

  Noodles sold at convenience stores, supermarkets, and the like are mainly boiled noodles and steamed noodles, and there is a time difference between boiled at the production site and consumed by consumers. After boiled and steamed, the quality of the noodles deteriorates rapidly.For example, starch in the noodles ages and causes a deterioration in the texture. Phenomenon such as the noodle strings sticking together and the loosening properties deteriorate. Similar problems are seen not only at convenience stores and supermarkets, but also at noodles that are placed in a bowl like a restaurant chain. For example, in a restaurant chain store, if it takes 10 to 20 minutes to boil like udon, the noodles must be boiled in advance before ordering to shorten the cooking process. There are many places where a flow of reheating for a short time and finishing into a final product is performed. Such noodles gradually deteriorate in quality immediately after being boiled. For example, in noodles with a relatively thick noodle thickness, depending on the thickness of the noodles, if the noodles are placed in a boil for more than 30 minutes, they will grow significantly. Is often observed. It goes without saying that thin noodles such as Chinese noodles and buckwheat noodles can be more prominently stretched even if they are left in a short period of time, that is, left for a few minutes. For the above-mentioned problems, research has been made for a long time, and materials that delay aging, such as technology for suppressing starch aging by adding processed starch and thickening polysaccharides, gluten, gliadin, There has been reported a technique for suppressing a change over time by adding a protein involved in gluten formation such as glutenin to strengthen the structure in noodles.

  There have been several reports on the use of chelating agents for noodles. For example, Patent Document 1 describes that a composition comprising kojic acid and a chelating agent is added to noodles. However, the technique described in this document is intended to produce raw noodles with good color tone, very little color tone deterioration due to fading, and having antiseptic effects against bacterial contamination, and the present invention has a problem. The present invention is different from the present invention in that there is no description regarding the improvement of the texture of the noodles to be performed and the suppression of changes over time.

  The use of organic acid salt for noodles has been studied for a long time. For example, Patent Document 2 discloses a method of adding 0.2% or more of organic acid salt to wheat flour. It is said that using this technology can give strong strength to noodles, but the object is to improve the texture of freshly boiled noodles, such as noodles that are boiled and noodles that go through a refrigerated distribution process Is not described at all, and the problem is different from the present invention. Patent Document 3 includes a step of preparing the noodle dough, including a step of preparing the noodle dough, a step of boiling the noodle strings made of the noodle dough, and a step of immersing the noodles obtained in the step of boiling in the solution. And steaming (boiled) noodles using an organic acid and / or a salt thereof having a pH of 4.0 to 5.5 in a 1% by weight aqueous solution in the step of boiling the noodle strings made of the noodle dough It is described that it is possible to produce noodles with excellent storage stability, texture and looseness. Although the noodles used as a control partially overlap, the difference from the present invention is that the present invention exhibits an effect only by adding the noodle dough, whereas in Patent Document 3, the noodle dough is prepared. Not only the time but also the work of immersing the noodles in the organic acid-organic acid salt aqueous solution after boiling is essential.

  The use of polymerized phosphates (also referred to as condensed phosphates) for noodles is described in the literature. For example, Non-Patent Document 1 discloses that condensed phosphates have an effect of increasing water retention, sequestering metal ions. There is a description that it is widely used in noodles for the purpose of preventing starch aging, homogeneously dispersing water, and the like. However, it is difficult to modify noodles with condensed phosphate alone.

  Regarding the use of the reducing agent for noodles, there have been a plurality of reports in the past. For example, in the production of dry noodles to which salt is added in Patent Document 4, glutathione of less than 0.02% by weight with respect to raw flour It is described that it is possible to prevent blisters when drying noodle strings and to prevent roughening of noodle skin by adding. Moreover, in patent document 5, in the noodles which mix | blended the cereal flour which has wheat flour as a main component, 0.02% -1.0% weight of glutathione is contained with respect to 100 parts by weight of the cereal flour. It is said that instant noodles that give good noodle quality and have excellent restorability can be produced even when added. Patent Documents 4 and 5 are both technologies related to instant noodles, which are different from the quality improvement of noodles (noodles placed in a boil, noodles that have been refrigerated) that are subject to the present invention and have a time difference between boiled and eaten. is there.

  On the other hand, there are a plurality of reports on methods for improving the quality of noodles using transglutaminase. However, as a technique close to the form of the present invention, a technique has been reported in which a reducing agent such as transglutaminase and carbonate and / or glutathione is used to impart elasticity and stickiness of noodles and to improve hot-water reversibility. (Patent Document 5). Since there is no description that starch is added to the raw material flour for the noodles studied in the examples of Patent Document 5, the noodles added with starch to the raw material flour and placed with rice cake are particularly problematic in the present invention. Starch aging, which is a significant problem in refrigerated noodles, is not considered as a problem, and the problem to be solved is considered to be different from the present invention. Note that the deterioration of the texture due to aging of starch means that the moisture retained in the starch diffuses into the noodle due to aging of the starch, and the texture of the noodle that is felt when eating the noodle immediately after being boiled It means that the gradient (core feeling), elasticity, and stickiness cannot be felt.

However, none of the above-mentioned techniques is effective enough for noodles that are boiled before eating or noodles that have undergone a refrigerated distribution process, especially with the aging of starch in noodles with increased starch content. There is a need for further improvements in texture degradation. In other words, noodles placed in boil and refrigerated noodles have a texture close to that of noodles immediately after boiled by suppressing starch aging and enhancing the texture gradient (core feeling), elasticity, and stickiness of noodles. There is an urgent need to provide.
JP 63-157950 A JP-A-2-190157 JP2002-27930 Japanese Patent No. 2987369 JP-A-10-262588 JP-A-11-346689 Issued by the Japan Wheat Research Group, Flour (Revised 3rd Edition), pages 697-698

  The present invention relates to noodles, particularly noodles having a large time difference from the boil process to eating (noodles placed in boil or noodles that undergo refrigerated distribution process, such as noodles in which starch aging is a problem). The object is to provide a texture closer to that of the noodles immediately after being boiled, that is, to suppress changes in the texture over time, by enhancing the feeling gradient (core feeling), elasticity, and stickiness.

  As a result of intensive studies, the present inventors have suppressed the aging of starch by adding a chelating agent, a reducing agent and transglutaminase to the raw material flour, and consequently, the noodle texture gradient (core feeling), elasticity The present inventors have found that the tenacity can be strengthened and the change with time can be suppressed, and the present invention has been completed. That is, the present invention is as follows.

(1) An enzyme preparation comprising transglutaminase, a chelating agent, and a reducing agent.
(2) The enzyme preparation according to (1), further comprising an emulsifier.
(3) The enzyme preparation according to (2), wherein the emulsifier is a sucrose fatty acid ester.
(4) The enzyme preparation according to (1) to (3), wherein the chelating agent is citrate and / or polymerized phosphate, and the reducing agent is glutathione and / or cysteine.
(5) A method for producing noodles characterized by using flour, transglutaminase, a chelating agent and a reducing agent.
(6) The production method according to (5), further comprising using an emulsifier.
(7) The production method according to (6), wherein the emulsifier is a sucrose fatty acid ester.
(8) The ratio of the value obtained by multiplying the total number of moles of the alkaline earth metal derived from raw material flour and the number of moles of the chelating agent by the coordination number is 1.0: 0.7 to 4.0 (5) to ( 7) The manufacturing method as described.
(9) The production method according to (5) to (8), wherein the chelating agent is citrate and the reducing agent is glutathione and / or cysteine.
(10) The method for producing noodles according to (9), wherein the molar ratio of the raw material flour-derived alkaline earth metal and citrate is 1: 0.5 to 1.3.
(11) The production method according to (5) to (8), wherein the chelating agent is a polymerized phosphate and the reducing agent is glutathione and / or cysteine.
(12) Noodles produced by the method according to (5) to (11).

    As an effect of the present invention, noodles, particularly noodles having a large time difference from the heating step to eating (noodles placed in a boil or noodles that pass through a refrigerated distribution process, such as starch aging problems) are suppressed starch aging, By enhancing the texture gradient (core feeling), elasticity, and stickiness of the noodles, it is possible to suppress changes with time and provide a texture closer to that of the noodles immediately after being boiled.

  First, an enzyme preparation that can be used effectively in the production of the noodles of the present invention, that is, as an active ingredient, (1) transglutaminase and (2) a chelating agent, (3) a reducing agent, and optionally a wheat-derived component or The enzyme preparation characterized in that it also contains an emulsifier will be described.

  Transglutaminase catalyzes an acyl transfer reaction between a γ-carboxamide group of a glutamine residue in a protein or peptide chain and a primary amine. When the primary amine is a lysine residue of a protein, ε- (γ-Glu ) -Lys is an enzyme having an action of forming a cross-linked bond. The transglutaminase used in the present invention is not particularly limited as long as it has transglutaminase activity, for example, the genus Streptomyces (Streptmyces mobaraensis IFO13819. Although previously classified into the genus Streptobertylium, In this classification, Streptoverticium is classified as Streptomyces) (abbreviated as MTGase, Japanese Patent Application Laid-Open No. 64-27471, US Pat. No. 5,156,956), mammals such as guinea pigs, etc. Those derived from animals (Japanese Patent Laid-Open No. Sho 58-14964), those derived from fish such as cod (Nobuo Seki et al., Japanese Society of Fisheries Science Vol. 56, No. 1, page 125 (1990)), those present in blood (Factor) XIII), and other products produced by genetic recombination methods (for example, Japanese Patent Laid-Open No. 1-3000889) , JP-A 5-199883, JP-A No. 6-1 225 775 discloses the like can be used. No. WO93 / 15234 International Publication Pamphlet). As the transglutaminase used in the present invention, any of the above-mentioned transglutaminases can be used, but it is preferable to use a product derived from a microorganism that can be mass-produced commercially and is easily available at low cost.

  The amount of transglutaminase added to the noodles is 0.01 to 50 units, preferably 0.1 to 10 units, per gram of wheat protein. If the addition amount is less than 0.01 unit, a sufficient addition effect cannot be obtained, and if it exceeds 50 units, an additional modification effect commensurate with the addition amount cannot be obtained, and disadvantages such as high cost are larger. In some cases, the noodles may become too hard and adversely affect the texture. The activity unit of transglutaminase is measured and defined by the following hydroxamate method. That is, in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution at a temperature of 37 ° C. and a pH of 6.0, TGase was allowed to act, and the resulting hydroxamic acid was converted to iron in the presence of trichloroacetic acid. Next, the absorbance at 525 nm was measured, the amount of hydroxamic acid was determined by a calibration curve, and the amount of enzyme that produced 1 μmol of hydroxamic acid per minute was defined as the activity unit of TGase, that is, 1 unit (1 U). (See Japanese Patent Application Laid-Open No. 64-27471).

  Next, the chelating agent used for the preparation of the enzyme preparation of the present invention will be described. In the present invention, it is desirable that the chelating agent has a weak alkali to alkaline property. The chelating agent makes use of its alkaline properties to increase the solubility of the protein that is the substrate for transglutaminase in the noodle dough, and to form a complex with magnesium and calcium contained in a relatively large amount of the raw material powder. It is presumed that this metal is chelated and converted into a form that easily contributes to gluten formation. The properties of the chelating agent (weak alkali to alkaline) increase the substrate, further promote the reaction of transglutaminase, and simultaneously increase the density of the gluten network by the complex of the divalent ions and the chelating agent generated. As a result, synergistic improvements in physical properties are considered to have been realized. As a chelating agent having such an action, any material can be used as long as it exhibits a weak alkali to alkaline property and retains chelating ability. For example, sodium citrate, potassium citrate, sodium tartrate, potassium tartrate, Examples include sodium malate, potassium malate, and polymerized phosphate. For example, when medium-powder flour (first-class flour) is used, the amount of chelating agent added is the total number of moles of raw earth-derived alkaline earth metals (calcium and magnesium contained in raw material flour) and the number of moles of chelating agent. Multiplied by the coordination number (for example, in the case of citrate, the coordination number is 3, so the number of moles of citrate × 3, and in the case of tartrate and malate, the coordination number is 2, the number of moles of the organic acid salt × 2, and in the case of tetrasodium pyrophosphate, the coordination number is 2, so the ratio of moles of the polymerized phosphate × 2) is 1.0: 0.7. To 4.0, preferably 1.0 to 3.5, more preferably 1.2 to 3.4. Speaking of citrate, raw material flour-derived alkaline earth metal (calcium, magnesium) ) And the citrate molar ratio is most preferably in the range of 1.0: 0.5 to 1.1. . In the case of tetrasodium pyrophosphate, the molar ratio of the raw material flour-derived alkaline earth metal (calcium, magnesium) and pyrophosphate is 1.0: 0.5 to 1.3, preferably 1.0: 0.5 to 1. A range of .1 is desirable. In addition, the content of the raw material flour used for noodles varies slightly depending on the seasonal variation and the type of wheat. Flour according to the present invention The optimum amount of the chelating agent added to the raw flour does not change greatly even if there is some variation in the alkaline earth metal content. In view of this, it can be said that the amount of the chelating agent added may be within a range of values calculated using the minimum value and the maximum value of the alkaline earth metal content contained in various flours. That is, according to the Science and Technology Agency Resource Research Committee edited by the 5th Food Composition Table (2001), calcium of various raw material flours that can be used for noodles is 0.20 to 0.29 g / 1 kg flour, and magnesium is 0.12 to 0.12. It is 0.36 g / 1 kg flour, and the width of the total amount of alkaline earth metal substances represented by calcium and magnesium is 0.0099 to 0.022 mol / 1 kg raw material flour. Therefore, when the range of the chelating agent referred to in the present invention is specified using this value, as the chelating agent, the total molar ratio of the raw earth flour-derived alkaline earth metals (calcium and magnesium contained in the raw material flour) and the number of moles of the chelating agent The ratio of the values multiplied by the coordination number may be in the range of 1.0: 0.7 to 4.0. Speaking of citrate, raw material flour-derived alkaline earth metal (calcium, magnesium) and citric acid The salt molar ratio is preferably in the range of 0.5 to 1.3.

  Examples of the reducing agent include reducing sugars such as maltose, lactose and glucose, and thiol compounds such as glutathione and cysteine. From the standpoint of taste, glutathione and cysteine are preferably used.

  As glutathione and cysteine, commercially available glutathione and cysteine may be used, and yeast extracts containing these thiol compounds may also be used. The yeast extract containing glutathione preferably has a glutathione content of 1% or more per dry matter weight of yeast extract, and more preferably 5% or more. The cysteine-containing yeast extract preferably has a cysteine content per weight of yeast extract dry matter of 0.2% or more, more preferably 1% or more.

  Incidentally, in the present invention, the reducing agent affects the formation of the disulfide bond of wheat gluten, strengthens the stickiness factor of the noodles, and gives the noodles a desirable texture overall. In particular, in noodles that are placed in a bowl, which is an important issue in the present invention, and noodles that are refrigerated and distributed after cooking, the aging of the starch has progressed considerably and the stickiness characteristics are lost, so the effect is great. .

  Further, the emulsifiers that can be used in the present invention include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, soybean phospholipid, propylene glycolic acid ester, etc., among which sucrose fatty acid ester is the most. preferable.

  There is no particular difficulty in preparing the enzyme preparation of the present invention containing the above-mentioned transglutaminase, chelating agent and reducing agent, and optionally an emulsifier as an active ingredient. The above-mentioned transglutaminase, chelating agent and reducing agent are essential components. Except for the inclusion of an agent and, if desired, an emulsifier, it can be applied as appropriate to conventionally known preparation methods in this field.

  The enzyme preparation of the present invention can be mixed with food excipients such as starch, dextrin, reduced maltose starch syrup and lactose for reasons of preparation or from the viewpoint of ease of use. Furthermore, in the enzyme preparation of the present invention, it is usual to use a modifier such as starch, processed starch, egg white, wheat gluten, thickening polysaccharide, acidulant, etc., which are auxiliary materials used in the production of noodles. There is no particular limitation as long as the object of the present invention can be achieved. Further, an auxiliary material that improves the powder characteristics of the enzyme stabilizer or the enzyme preparation may be contained.

  The blending ratio of transglutaminase and chelating agents, reducing agent and emulsifier to be included in the enzyme preparation of the present invention is the same as the required amount of transglutaminase, chelating agent, reducing agent and emulsifier in the method for producing noodles of the present invention described later. It is preferable to satisfy at the same time. Such a blending ratio is a ratio of 0.001 to 0.03 g of chelating agent, 0.0001 to 1 g of reducing agent, and 0.0001 to 1 g of emulsifier per unit of transglutaminase.

  As is apparent from the action of each component of the enzyme preparation of the present invention, it is natural to suppress starch aging in noodles and, in turn, to suppress changes over time, but generally other grains such as flour are the main raw materials. It is useful for protein-containing foods such as, for example, various foods containing wheat protein, such as various noodles, biscuits, cake mixes, confectionery, breads, etc. To give effective functions. As described above, the enzyme preparation of the present invention is explained mainly for noodles among foods mainly made of cereals such as wheat flour, but calcium and magnesium that contribute to the enhancement of protein and gluten as a substrate for transglutaminase. Needless to say, a food texture improving effect can be obtained in the same manner as long as the food contains minerals such as the above.

  Next, the manufacturing method of the noodles of this invention is described.

  Noodles to be produced by the production method of the present invention include a wide range of Chinese noodles (including dumplings, spring rolls, wonton skins, etc.), udon, soba, somen noodles, cold wheat, spaghetti, macaroni and the like. In addition, raw noodles, boiled noodles, steamed noodles, dry noodles, oil-boiled noodles, etc., which are distribution forms with different degrees of improvisation, are widely included.

  There is no particular difficulty in producing such various noodles by using the transglutaminase, chelating agent and reducing agent, and optionally an emulsifier according to the method of the present invention. Except for the use of transglutaminase, chelating agent and reducing agent, and if necessary an emulsifier in the noodle dough preparation process, all the methods including the types of raw materials, the mixing ratio, etc. Because it can. Of course, the above-described enzyme preparation of the present invention can also be used as a transglutaminase, a chelating agent, a reducing agent, and an optional emulsifier.

  Incidentally, the outline of the manufacturing method of such noodles is to make noodle dough using various auxiliary materials as the main raw materials of flour such as wheat flour and buckwheat flour, aged, compounded and rolled into a noodle band, Cut into noodle strings. The obtained noodle strings are distributed as a) raw noodles, b) dried and dried or semi-dried noodles, c) boiled and boiled noodles.

  In this invention, raw material flour should just be flour which can prepare noodle dough, and wheat flour, buckwheat flour, durum flour, soybean flour, etc. are mentioned. The starch raw material may or may not be added, but it is preferable to add starch when time is required from the heating step to eating. The starch to be added is not limited in origin, and examples thereof include wheat starch, potato starch, corn-derived starch, and tapioca-derived starch. Tapioca-derived starch is more preferable. In addition, the processing method of the starch itself is not limited to any kind, and it is pregelatinized, esterified (acetate esterification, octenyl succinate esterification, phosphoric acid esterification, etc.), etherification (hydroxypropyl etherification, carboxymethyl etherification, etc.) And processing methods such as cross-linking.

  Now, for the expression of the enzyme action, it is generally necessary to maintain the mixture of the enzyme and the substrate under conditions of temperature and time suitable for the expression of the enzyme action. However, in the case of producing noodles according to the present invention, the enzyme action of transglutaminase can be expressed during the normal production process of noodle dough without special consideration of such time.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these Examples.

(Udon)
Medium strength wheat flour (Nisshin Flour Mills Co., Ltd. “Sparrow”) 300g, Tapioca processed starch (Matsuya Chemical Co., Ltd. “Matsuya Sakura 2”) 200g and active gluten (Glico Nutrition Foods Co., Ltd. “A Guru G” ) 25 g, 5 g of the enzyme preparation (a) shown in Table 1 was weighed, transferred to one bag, mixed with the powder raw material for 1 minute, and then Hobart mixer (product name: Kitchen Aid, manufactured by FMI Corporation, Model: KSM5). Further, 20 g of sodium chloride was dissolved in 220 g of water to prepare a sodium chloride aqueous solution having a liquid temperature adjusted to 20 ° C., and the sodium chloride aqueous solution was added little by little while rotating the mixer, and premixing was performed in the memory 1 for 3 minutes. Thereafter, the memory is raised to 2, and the mixture is further mixed for 9 minutes, and the resulting dough-like dough is separated, compounded and rolled by a noodle making machine (manufactured by Shinagawa Noodle Machine Co., Ltd.) according to a conventional method. The dough was laid at room temperature for 60 minutes, and cut out with No. 10 incisors. In order to make the amount of enzyme reaction in each test section uniform, 100 g of the cut noodle strings were subdivided into vinyl packaging materials and frozen. After the freezing treatment was completed in all the test plots, one bag of each test plot was taken out, placed in boiling water in the frozen state, and boiled for 4 minutes. Boiled noodles are immediately exposed to ice water for 1 minute, then immersed in a 2% aqueous solution of Soya Five (Fuji Oil Co., Ltd.) for 15 seconds, raised to a colander, and allowed to stand at room temperature for 15 minutes to give the Soya Five aqueous solution. Removed. The whole amount of the prepared noodles was packaged, sealed and stored in a refrigerator for 12 hours. At the time of evaluation, the noodles taken out of the bag were dipped in 20 ml of city water as water for unraveling, and the noodles were immediately loosened with chopsticks, and excess water was removed with a colander to prepare a sample for evaluation.

  For comparison, transglutaminase and sodium carbonate, trisodium citrate, and cysteine-containing yeast extract were not added (control product 1). Transglutaminase and trisodium citrate were used, but cysteine-containing yeast extract was not added. (Control product 2: using enzyme preparation (b)), transglutaminase and sodium carbonate were used, but cysteine-containing yeast extract was not added (control product 3: using enzyme preparation (c)), trans Udon was prepared by carrying out the same treatment for each of those using yeast extract containing glutaminase, sodium carbonate and cysteine (control product 4: using enzyme preparation (d)).

  The evaluation items for sensory evaluation of the udon prepared above were six types of evaluation: hardness, elasticity, stickiness, core feeling, balance of food texture, and resistance to change with time. The hardness is the hardness you feel when you bite the noodles, the elasticity is the repulsive force you feel before you bite the noodles, the stickiness is the force that pulls the noodles into the noodles, the center feeling is the outer and center of the noodles It was evaluated as the difference in texture. The panelists consisted of 10 specialist panelists who scored 3 points for all items of Control 1 and evaluated Controls 2-4 and the product of the present invention in increments of 0.5 between 1 and 5 points. It was. Regarding the items excluding the comprehensive evaluation, the standard for increasing or decreasing the score is that points are added if the characteristics are strong, and points are reduced if the characteristics are weak. As for the difference, a difference of 0.5 point is felt slightly (a difference can be recognized when compared many times), and a difference of 1.0 point is clearly felt (a difference can be recognized once or twice) ), 1.5 points difference feels a big difference (can recognize the difference at one time), 2 points difference feels very large difference (can be recognized at once, the difference is very large) Went. With respect to aging resistance, re-evaluation was performed 30 minutes after the first evaluation, and the one that maintained the texture at the time of the first evaluation was marked with ◯, and the one with large change was marked with ×. The balance of texture is evaluated as ◎ when the balance of the overall texture is very good, ○ when the balance is good, × when the balance is poor, and △ if it is not good or bad in the middle. It was. In addition, if there are points that should be noted in addition to the evaluation items, they are entered in the special notes section. The evaluation results are shown in Table 2.

  In the product of the present invention, the hardness, elasticity, stickiness, and core feeling all show a significant difference compared to the control product 1, and the stickiness and core feel also have a significant improvement effect compared to other control products. It was seen. Although the contrast product 2 is slightly harder than the control product 1, generally no significant improvement is observed. On the other hand, the control products 3 and 4 were significantly enhanced as compared with the control product 1 in terms of hardness and elasticity, but the improvement effect on the stickiness and central feeling was weak. In addition, the taste of adding kansui was felt, and the udon was uncomfortable. From these results, it was confirmed that simply adding an alkaline substance and transglutaminase, such as sodium carbonate, improved the hardness and elasticity, but did not provide a sufficient modification effect overall. . In addition, it was confirmed that cysteine-containing yeast extract is effective in suppressing stickiness and changes over time, but it has been confirmed that the effect becomes more prominent when combined with citrate.

(Effect of emulsifier)
Medium strength wheat flour (Nisshin Flour Mills Co., Ltd. “Sparrow”) 300g, Tapioca processed starch (Matsuya Chemical Co., Ltd. “Matsuya Sakura 2”) 200g and active gluten (Glico Nutrition Foods Co., Ltd. “A Guru G” ) 25 g, 5 g each of the enzyme preparation (e) or enzyme preparation (f) shown in Table 3 was weighed and transferred to one bag, and the powder raw material was mixed for 1 minute. A commercially available sucrose fatty acid ester was used as an emulsifier. Subsequent operations were performed in the same manner as in Example 1 to prepare udon. Evaluation was performed in the same manner as in Example 1. In addition, the thing which does not add an enzyme formulation was prepared as the control product 5, and it was set as the reference | standard at the time of sensory evaluation. Noodles using the enzyme preparation (e) were designated as Invention Product 2, and those using the enzyme preparation (f) were designated as Invention Product 3.

  As shown in Table 4, it was confirmed that by adding sucrose fatty acid ester, which is an emulsifier, the elasticity and the feeling of core are further improved.

(Optimum addition amount of chelating agent)
Medium strength wheat flour (Nisshin Flour Mills Co., Ltd. “Sparrow”) 300g, Tapioca processed starch (Matsuya Chemical Co., Ltd. “Matsuya Sakura 2”) 200g and active gluten (Glico Nutrition Foods Co., Ltd. “A Guru G” ) 25 g and 5 g of the enzyme preparations (g) to (k) shown in Table 5 were weighed and transferred to one bag, and the powder raw material was mixed for 1 minute. Subsequent operations were performed in the same manner as in Example 1 to prepare udon. Evaluation was performed in the same manner as in Example 1. In addition, the thing which does not add an enzyme formulation was prepared as the control product 6, and it was set as the reference | standard at the time of sensory evaluation. Noodles using the enzyme preparations (g) to (k) were sequentially designated as products 4 to 8 of the present invention.

    The evaluation results are shown in Table 6.

  From Table 6, the products 4 and 8 of the present invention had a weak improvement effect on the texture evaluation items, but the effect of suppressing the change with time could be sufficiently confirmed. The food texture improving effect and the temporal change suppressing effect of the inventive products 5 to 7 were satisfactory, and no unusual flavor was felt at all.

(Type of chelating agent)
Medium strength wheat flour (Nisshin Flour Mills Co., Ltd. “Sparrow”) 300g, Tapioca processed starch (Matsuya Chemical Co., Ltd. “Matsuya Sakura 2”) 200g and active gluten (Glico Nutrition Foods Co., Ltd. “A Guru G” ) 25 g and 5 g of the enzyme preparations (g) to (k) shown in Table 7 were weighed and transferred to one bag, and the powder raw material was mixed for 1 minute. Subsequent operations were performed in the same manner as in Example 1 to prepare udon. Evaluation was performed in the same manner as in Example 1. In addition, the thing which does not add an enzyme formulation was prepared as the control product 6, and it was set as the reference | standard at the time of sensory evaluation.

  The evaluation results are shown in Table 8.

  From Table 8, it was confirmed that a polymerized phosphate other than citric acid verified in Examples 1 to 3 can be used as a chelating agent. Even in the case of the test plots (invention products 10 to 11) to which polymerized phosphate was added, the texture improvement effect and the temporal change suppression effect were confirmed, but the present product 10 had a slightly weaker texture improvement effect. .

  According to the present invention, noodles, particularly noodles with a large time difference from the heating process to eating (noodles placed in a boil or noodles that undergo refrigerated distribution process, such as noodles that are subject to starch aging), suppress starch aging, As a result, by enhancing the texture gradient (core feeling), elasticity, and stickiness of the noodles and suppressing changes over time, it is possible to provide a texture closer to that of the noodles immediately after boiling.

Claims (11)

An enzyme preparation comprising transglutaminase , a chelating agent selected from the group consisting of sodium citrate, potassium citrate, sodium tartrate, potassium tartrate, sodium malate and potassium malate , and a reducing agent.   The enzyme preparation according to claim 1, further comprising an emulsifier.   The enzyme preparation according to claim 2, wherein the emulsifier is a sucrose fatty acid ester. The enzyme preparation according to claims 1 to 3, wherein the chelating agent is sodium citrate or potassium citrate , and the reducing agent is glutathione and / or cysteine. Noodles characterized by using flour , transglutaminase , a chelating agent selected from the group consisting of sodium citrate, potassium citrate, sodium tartrate, potassium tartrate, sodium malate and potassium malate , and a reducing agent Production method.   Furthermore, an emulsifier is used, The manufacturing method of Claim 5 characterized by the above-mentioned. The production method according to claim 6, wherein the emulsifier is a sucrose fatty acid ester.   8. The production according to claim 5, wherein a ratio between the total number of moles of the raw earth flour-derived alkaline earth metal and the value obtained by multiplying the number of moles of the chelating agent by the coordination number is 1.0: 0.7 to 4.0. Method. 9. The production method according to claim 5, wherein the chelating agent is sodium citrate or potassium citrate , and the reducing agent is glutathione and / or cysteine. The raw material flour from alkaline earth metals, the molar ratio of sodium citrate or potassium citrate 1.0: 0.5 to 1.3 a noodle producing method of claim 9, wherein. Noodles prepared in claims 5 to 1 0 wherein way.