CN106714573B - Method for producing noodles and agent for improving noodle quality - Google Patents

Method for producing noodles and agent for improving noodle quality Download PDF

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CN106714573B
CN106714573B CN201580048804.1A CN201580048804A CN106714573B CN 106714573 B CN106714573 B CN 106714573B CN 201580048804 A CN201580048804 A CN 201580048804A CN 106714573 B CN106714573 B CN 106714573B
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noodles
lipase
amylase
water
loosening
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CN106714573A (en
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藤井名苗
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Fuji Oil Holdings Inc
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5108—Cellulose

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Noodles (AREA)

Abstract

The purpose of the present invention is to provide delicious noodles efficiently by suppressing the deterioration of quality such as loosening during storage, a method for producing the noodles, and a loosening improving agent for noodles. By adding lipase having 1, 3-position specificity among lipases and amylase to noodles, the deterioration of loosening during storage can be remarkably improved, and by further using water-soluble hemicellulose in combination, loosening of noodles can be further improved.

Description

Method for producing noodles and agent for improving noodle quality
Technical Field
The present invention relates to a method for producing noodles and a loosening and improving agent for noodles.
Background
Due to the diversification of foods in recent years, the demand for processed foods is increasing. In particular, noodles are sold in convenience stores, supermarkets, and the like as a large amount of processed and cooked products, and are gradually consumed by many consumers.
Among these processed foods distributed and sold on the market, the convenience of processing and the deterioration of quality with the passage of time are particularly problematic. Noodles generally contain starch, and during processing and cooking, the starch flows out onto the surface of the food, causing the food to stick to each other. As a result, the noodles are attached to each other, and it becomes difficult to finely divide the noodles into one lot, or to mix the noodles with soup or sauce at the time of eating. In the case of instant noodles, hot water recovery is difficult in the portions where the noodles are stuck. Such problems lead to a reduction in production efficiency and an increase in cost, and further result in poor eating and taste of the prepared food.
As a conventional method for improving the loosening property by eliminating the stickiness of the foods, a method of adding a liquid having a loosening function to noodle strings is known. For example, there is a method of mixing an oil or fat emulsion (patent document 1), but if the oil or fat is used as a bulking agent, floating oil is generated in soup at the time of eating, and it cannot be used in noodles such as fine dried noodles, buckwheat noodles, and udon noodles. Further, there are a method of adding a sucrose fatty acid ester having a high HLB (patent document 2), a method of adding an organic acid (patent document 3), a method of processing while applying mechanical vibration, a method of using water-soluble hemicellulose (patent document 4), and the like, but there are problems that sufficient loosening property is not obtained and the mouthfeel is deteriorated when an emulsifier is used alone.
Conventionally, a method of adding an enzyme to dough has been known. For example, patent documents 5 to 9 describe a method of adding lipase to noodle dough. In all of these methods, an effect of improving the texture and loosening the texture was observed, but the effect was not sufficient.
The addition of amylase is also described in patent document 10, but this method has a problem that not only the effect of loosening property is insufficient, but also amylase treatment is performed on gelatinized noodle strings, and the noodle strings are inactivated by heating, which results in lack of convenience.
Documents of the prior art
Patent document
Patent document 1: japanese laid-open patent publication No. 3-175940
Patent document 2: japanese examined patent publication No. 60-8103
Patent document 3: japanese laid-open patent publication No. 61-181350
Patent document 4: japanese laid-open patent publication No. 6-121647
Patent document 5: japanese laid-open patent publication No. 5-292908
Patent document 6: japanese laid-open patent publication No. 6-113771
Patent document 7: japanese laid-open patent publication No. 9-70269
Patent document 8: japanese patent laid-open publication No. 2001-224299
Patent document 9: japanese patent laid-open publication No. 2001-327257
Patent document 10: japanese laid-open patent publication No. H07-123943
Disclosure of Invention
The purpose of the present invention is to provide delicious noodles efficiently by suppressing the deterioration of quality such as loosening during storage, a method for producing the noodles, and a loosening improving agent for noodles.
The present inventors have made intensive studies in view of the above-mentioned problems, and as a result, have found that by adding a lipase and an amylase having 1, 3-position specificity to noodle strings, the loose deterioration during storage can be significantly improved without affecting the texture and flavor (such as elasticity and stickiness) of the noodle strings. Further, the present invention has been completed by further using a water-soluble hemicellulose in combination to further improve the loosening of the noodle strings.
Namely, the present invention is:
(1) a method for producing noodles, characterized by adding 1-20 units of a 1, 3-position specific lipase to 1g of a raw material flour and 0.1-5 units of an amylase to 1g of the raw material flour to a dough;
(2) the method for producing noodles according to (1), wherein the amylase is an α -amylase;
(3) the method for producing noodles according to (1) or (2), further comprising a water-soluble hemicellulose;
(4) the method for producing noodles according to (3), wherein the water-soluble hemicellulose is derived from beans;
(5) the method for producing noodles according to (4), wherein the beans are soybeans or peas;
(6) noodles obtained by the production method according to any one of (1) to (5);
(7) a method for improving the loosening of noodles, characterized by adding 1-20 units of a 1, 3-position specific lipase to 1g of a raw material flour and 0.1-5 units of an amylase to 1g of the raw material flour to a dough;
(8) a loosening and improving agent for noodles, characterized by containing 1-20 units of a lipase having 1, 3-position specificity relative to 1g of a raw material powder and 0.1-5 units of an amylase relative to 1g of the raw material powder.
According to the present invention, by adding lipase and amylase having 1, 3-position specificity to noodles, the looseness of noodles can be improved even after storage, and the effect of maintaining the elasticity and stickiness of noodles can be obtained. In addition, the use of water-soluble hemicellulose in combination further improves the loosening property.
Detailed Description
The present invention will be specifically described below.
(noodles)
The noodles of the present invention include dried noodles, raw noodles, fried noodles, hot air-dried instant noodles, freeze-dried instant noodles, and the like, and specifically include buckwheat noodles, udon noodles, flat noodles, chinese noodles, pasta, macaroni, dried noodles, rice noodles, korean cold noodles, and vermicelli.
Among these noodles, typical household noodles include finished commercial type processed foods intended for on-site consumption and semi-finished products to be cooked during consumption, and include foods distributed on the market by methods such as normal temperature, refrigeration, freezing, and ice temperature.
(Lipase)
The lipase having 1, 3-position specificity used in the present invention may be a lipase derived from microorganisms such as bacteria, molds, yeasts, filamentous fungi, actinomycetes, etc., a lipase derived from animals such as pancreas, liver, milk, saliva, etc., a lipase derived from plants such as rice bran, castor bean, oat, wheat, rapeseed, peanut, etc., or the like. The lipase may be a crude enzyme containing the purified lipase, and for example, in the case of an enzyme derived from a microorganism, the lipase may be an aqueous solution containing a lipase component in a medium in which the microorganism is cultured, or a dried lipase.
The origin of the 1, 3-site specific lipase is preferably a lipase derived from animals such as pancreas, liver, milk, saliva, etc., and in the case of microorganisms, the lipase is preferably selected from the group consisting of the genus Aspergillus (Aspergillus), the genus Rhizomucor (Rhizomucor), the genus Thermomyces (Thermomyces), the genus Rhizopus (Rhizopus), the genus Chromobacterium, the genus Mucor, the genus Trichosporon (Saccharomyces), the genus Phycomyces (Phycomyces), the genus Alcaligenes (Alcaligenes), and the genus Pseudomonas (Pseudomonas).
In order to increase the lipolytic activity per solid component of the lipase preparation, the lipase of the present invention is preferably purified by a general enzyme purification method or by high-level secretory production of the lipase, thereby increasing the purity and degree of purification of the lipase. In addition, as the lipase, a lipase obtained by gene recombination can be used.
Whether or not a lipase has 1, 3-positional specificity can be evaluated by, for example, the test method described in "index for quantitatively expressing positional specificity of a lipase" (J.Ex. Zymol. J.5: 405-421 (1988)). When commercially available enzymes are mentioned, lipase A "Amano" 6, lipase G "Amano" 50, lipase DF "Amano" 15 (wild enzyme, Amano enzyme), lipase A-10D (Nagase Chemtex), Bakezyme L80000B (DSM), etc. can be exemplified. On the other hand, examples OF lipases having no 1, 3-position specificity include lipase AY "Amano" 30D-K (Navietzia), lipase MY, and lipase OF (Nako industries).
The 1, 3-site specific lipase of the present invention is preferably blended in a range of 1 to 20 units, more preferably 2 to 15 units, per 1g of the raw material powder used in the noodle strings. If the content of the lipase having 1, 3-position specificity is too small, the loosening property of the noodle strings may be insufficient, and if the content of the lipase having 1, 3-position specificity is too large, the bad flavor derived from the fatty acid may be generated.
In the present invention, the 1 unit of the lipase having 1, 3-position specificity is defined by JIS0601-1995The amount of the lipase was measured by the method shown in "method for measuring Activity of Industrial Lipase". That is, 1 unit represents the amount of enzyme that releases 1. mu. mol of fatty acid from the base (olive oil) in 1 minute under predetermined conditions.
The reason why the lipase contributes to loosening of the noodles is as follows: the oil and fat contained in wheat is decomposed in the noodle dough to produce monoglyceride and diglyceride. It is presumed that the produced monoglyceride and diglyceride act on starch and the like in the noodle dough to improve the loosening property. Presume that: in the case of a lipase having 1, 3-position specificity, the reaction is stopped in a monoglyceride state in many cases because the fatty acid at the 2-position is not cleaved, but a lipase which acts randomly cleaves the fatty acid at all positions and is less likely to loose, and is likely to give off flavor derived from the fatty acid.
(Amylase)
Examples of the amylase used in the present invention include an amylase derived from animals such as bovine and porcine pancreas, an amylase derived from plants such as malt, barley, wheat, sweet potato and soybean, and an amylase derived from microorganisms such as bacteria, molds, yeasts, filamentous fungi and actinomycetes. The amylase may be a crude enzyme containing the amylase other than the purified amylase, and for example, when the enzyme is derived from a microorganism, the amylase may be obtained by drying an aqueous solution containing the amylase cultured with a medium component of the microorganism. In the case of being derived from a microorganism, there may be mentioned amylases derived from the genera Bacillus and Aspergillus, and examples thereof include alpha-amylase, beta-amylase and glucoamylase, among which alpha-amylase is most preferred.
They may be used alone or in combination of 2 or more.
The amylase is preferably blended in the range of 0.1 to 5 units/g, more preferably 0.2 to 3 units/g, based on 1g of the raw material powder used in the noodles. If the content of amylase is too small, the loosening property of the noodles may become insufficient, and if the content of amylase is too large, the noodles may become too soft.
The 1 unit of amylase in the present invention is a value measured by the method shown in "alpha-amylase activity measurement method" described in the conventional additive independent standard. That is, 1 unit represents the amount of enzyme that reduces the blue color of starch due to iodine by 10% in 1 minute when a test is performed under predetermined conditions using potato starch as a substrate.
In the present invention, the starting flour is used for noodle dough, and wheat flour is often used, but cereal flour such as barley, rye, soybean, other beans, buckwheat, rice, corn, and the like may be contained. In addition, proteins such as starch, processed starch, saccharide, water-soluble dietary fiber, insoluble dietary fiber, soybean milk powder, soybean protein, milk protein, whey, egg white, egg yolk, collagen, etc., protein decomposition products, and peptides may also be contained. In the present invention, these are used as raw material powders.
(Water-soluble hemicellulose)
The water-soluble hemicellulose is obtained from oil seeds (e.g., palm, coconut, corn, cottonseed, etc.) or cereals (e.g., rice, wheat), beans (e.g., soybean, adzuki bean, pea, etc.) as a raw material, but is preferably derived from beans in the present invention, more preferably from soybean, pea, even more preferably from soybean, and particularly preferably from cotyledon, from the viewpoints of solubility and industrial applicability.
The water-soluble hemicellulose can be extracted from hemicellulose-containing raw material by water extraction and hot water extraction; heating and extracting under acid and alkali conditions; a method of extraction by enzymatic decomposition, and the like.
The following is a preferred example of a method for producing water-soluble hemicellulose when using soybeans as a raw material. These raw materials are decomposed by heating under acidic to alkaline conditions, preferably at a pH around the isoelectric point of each protein, preferably at 80 to 130 ℃, more preferably at more than 100 ℃ and 130 ℃ or less, and the water-soluble fraction is fractionated by centrifugation or the like, and then dried as it is, or for example, subjected to activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment to remove hydrophobic substances or low-molecular substances and dried, whereby water-soluble hemicellulose can be obtained.
The preferable amount of the water-soluble hemicellulose of the present invention is not particularly limited, and is 0.01 to 5 wt%, and more preferably 0.05 to 3 wt%, based on the flour used in the noodle strings.
(protein)
The protein used in the present invention is preferably a heat-coagulable protein obtained from beans such as soybean, pea, and mung bean, wheat, and protein, and more preferably a protein of beans such as soybean, pea, and mung bean. In addition, soybean protein is more preferable from the viewpoint of cost reduction and the viewpoint of imparting a further stickiness and elasticity to the texture. Examples of the soybean protein include isolated soybean protein, alkaline earth metal-bound isolated soybean protein, concentrated soybean protein, whole soybean milk powder, defatted soybean milk powder, alkaline earth metal-bound defatted soybean milk or defatted soybean milk powder, and the like. These proteins can be used in combination of 1 or more.
The method for producing a protein is not particularly limited as long as it is a general method in food production, and it is produced through steps such as water extraction, isoelectric precipitation, membrane separation, water washing, purification, and desugarization. As the protein, those decomposed with an acid, an alkali, an enzyme, or the like can be used as necessary.
The dough of the noodles of the present invention must contain a 1, 3-position-specific lipase and amylase, but may be used in combination with other additives as appropriate for the purpose of adjusting the texture of noodles, etc., in addition to the water-soluble hemicellulose. As other additives, when monosaccharides such as glucose and fructose are used in combination; oligosaccharides such as sucrose, maltose, lactose, raffinose, maltotriose, trehalose, stachyose, and maltotetraose; polysaccharides such as various starches including sugar alcohol, dextrin, funori, agar, carrageenan, furcellaran, tamarind seed polysaccharide, tara gum, karaya gum, tragacanth gum, pectin, xanthan gum, sodium alginate, guar gum, gum ghatti (gum ghati), locust bean gum, pullulan, gellan gum, gum arabic, curdlan, crystalline cellulose, methyl cellulose, hydroxypropylmethyl cellulose, hyaluronic acid, cyclodextrin, chitosan, carboxymethylcellulose (CMC), propylene glycol alginate, and processed starch, or hydrolysates of these polysaccharides; proteins of milk, soybean, egg, wheat, etc.; gelatin, soluble collagen, calcium enhancer, and other salts; sour materials such as acetic acid, citric acid, lactic acid, adipic acid, and gluconic acid; more than 1 kind of emulsifier selected from monoglyceride, organic acid monoglyceride, lecithin and stearyl lactylate is preferable because the loose property and the face quality of the noodle are improved. In addition, emulsifiers such as sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and polysorbate may be used in combination.
The method of adding the 1, 3-site specific lipase and amylase, preferably further adding the water-soluble hemicellulose to the noodles is not particularly limited, and examples of the method of kneading the noodles into the noodle dough of the cooked noodles, instant noodles or pasta include (1) a method of adding the noodles by mixing wheat flour with wheat flour or the like; (2) dissolving in dough kneading water together with salt, alkaline water and flavoring agent. These methods can be selected according to the characteristics of each food product in the production line, sales form, and the like.
In order to allow the lipase and amylase having 1, 3-position specificity, preferably further allow the water-soluble hemicellulose to efficiently act on the noodle dough, the fat or oil may be added to the noodle dough in a proportion together with the loosening improving agent. The added fat or oil is not particularly limited, and fat or oil derived from animals or plants can be used. Examples of the fat include lard, beef tallow, milk fat, egg yolk, soybean oil, rapeseed oil, cocoa butter, rice bran oil, sunflower seed oil, corn oil, cottonseed oil, palm oil, coconut oil, sesame oil, olive oil, perilla oil, and the like. Alternatively, fats and oils obtained by solidifying, classifying, and transesterifying these fats and oils may be used. 1 or more than 2 of them can be mixed for use.
Noodles obtained by adding a 1, 3-site specific lipase and amylase, preferably further adding a water-soluble hemicellulose to noodles have good loosening properties. Therefore, the noodles obtained by the present invention are very easy to eat and delicious. In the case of, for example, cooked noodles, the loose property is maintained even after the noodles are stored in a refrigerated state for 1 to 2 days after preparation, the adhesion of the noodles to each other is remarkably suppressed, and the elasticity and the stickiness of the noodles are also maintained. Further, by imparting good loosening properties, the noodles have excellent processing suitability such as easy mixing and being not easily crushed in the production of noodles.
(agent for improving noodle firmness)
The agent for improving the loosening degree of noodles is characterized by containing 1-20 units of a lipase having 1, 3-position specificity relative to 1g of a raw material powder and 0.1-5 units of an amylase relative to 1g of the raw material powder. Further, if the water-soluble hemicellulose is contained, the function of improving the loosening property of the noodle is enhanced, and therefore, it is preferable.
The addition amount of the agent in noodles varies depending on the kind of noodles and the ratio of the agent, and can be exemplified by: the amount of the raw material powder is preferably 0.001 to 5 wt%, more preferably 0.002 to 3 wt%, based on the weight of the raw material powder such as wheat flour.
Examples
The examples are described below.
In the examples, parts and% are based on weight.
(example 1)
A dough was prepared by mixing a mixture of 600g of wheat flour, 390g of tapioca starch and 10g of wheat gluten with a dough mixture prepared by dissolving 450g of water with 20g of common salt, 0.1g of lipase A "Amano" 6 (Nakano enzyme: 60000 units/g) AS a 1, 3-site specific lipase and 450g of Sumizyme AS (manufactured by Nissan chemical industries, Ltd.: 1500 units/g) AS an amylase. The dough was rolled and cut with #20 cutting teeth to obtain chinese noodles as example 1. The Chinese noodles are boiled for 80 s, washed with water, and divided into hexagonal containers each 100g, and stored at 4 deg.C for 2 days. These Chinese noodles were evaluated for loosening property and texture (elasticity and hardness).
(example 2)
Chinese noodles were prepared in the same manner as in example 1 except that the lipase DF "Amano" 15 (manufactured by Nintendo enzyme Co., Ltd.: 150000 units/g) as a 1, 3-position specific lipase and the amylase Biozyme A (manufactured by Nintendo enzyme Co., Ltd.: 7500 units/g) were used.
Comparative example 1
Chinese noodles were prepared in the same manner as in example 1, except that no lipase was used.
Comparative example 2
Chinese noodles were prepared in the same manner as in example 1, except that 0.1g of lipase A "Amano" 6 (produced by Nayase Co., Ltd.: 60000 units/g) as a 1, 3-position specific lipase was used.
Comparative example 3
Chinese noodles were prepared in the same manner as in example 1 except that the lipase DF "Amano" 15 (manufactured by Nakayase Co., Ltd.: 150000 units/g) which is a lipase having 1, 3-position specificity was used.
Comparative example 4
Chinese noodles were prepared in the same manner as in example 1, except that Biozyme A (manufactured by Nakayase Co., Ltd.) as an amylase was used.
Comparative example 5
Chinese noodles were prepared in the same manner as in example 1 except that only Sumizyme LPL (manufactured by Nissan chemical industries, Ltd.: 500000 units/g) which is a protease was used as an enzyme.
Comparative example 6
Chinese noodles were prepared in the same manner AS in example 1 except that lipase AY "Amano" 30 (manufactured by Nakayase Co., Ltd.: 30000 units/g) which does not have 1, 3-position specificity AS lipase and Sumizyme AS AS amylase were used.
Comparative example 7
Chinese noodles were prepared in the same manner AS in example 1 except that lipase MY (32000 u/g, manufactured by Takara Shuzo Co., Ltd.) having no 1, 3-positional specificity AS lipase and Sumizyme AS AS amylase were used.
Evaluation method of O-noodles
Noodle juice was added to the noodles stored for 2 days to visually observe a loose state. The evaluation was performed on 5 ranks with the case of very good loosening property being 5 ranks and the case of very poor loosening property being 1 rank, and the average of the evaluations of 6 subjects was taken as the evaluation score. If the average value is 3.0 points or more, the product is qualified.
The taste of the noodles was evaluated for elasticity and stickiness by 6 skilled subjects. The average score was calculated by evaluating 5 scores for the case where both the elasticity and the tackiness were very good and 1 score for the case where the tackiness was very poor. If the average value is 3.0 points or more, it is judged as a pass.
Regarding the flavor of the noodles, the case where an off-flavor was felt was indicated by ×, the other cases were indicated by ∘, and the case where o was accepted.
In the overall evaluation, the noodles were rated as good in all of loosening property, texture and flavor, and were rated as good. When any of the bulkiness, the texture, and the flavor of the noodle was not satisfactory, the comprehensive evaluation was x, and the noodle was regarded as being not satisfactory.
(method of measuring Lipase Activity)
Measurement of hydrolytic Activity of Lipase according to JIS0601-1995"method for measuring Activity of Industrial Lipase".
(method of measuring Amylase Activity)
The hydrolytic activity of amylase was measured according to the "alpha-amylase activity measurement method" described in the conventional additive independent standard.
The evaluation results of examples 1 to 2 and comparative examples 1 to 7 are shown in Table 1.
(Table 1)
Figure BDA0001242866580000111
In examples 1 and 2 in which a lipase having 1, 3-position specificity and an amylase were used in combination, very good loosening and texture were obtained, and loosening was better than in the case where a lipase having 1, 3-position specificity and an amylase were added separately. On the other hand, when lipase having no 1, 3-position specificity was used, the loosening property of the Chinese noodles (comparative examples 6 to 7) was insufficient, and moreover, pungent off-flavor was felt in the noodles.
(addition amount of Lipase and Amylase)
(examples 3 to 12, comparative examples 8 to 11)
In the method described in example 1, lipase "Amano" 6 as a 1, 3-position specific lipase and Biozyme a as an amylase were added as shown in table 2, and the obtained chinese noodles were made in examples 3 to 12 and comparative examples 8 to 11. The results of the evaluation are shown in table 2.
(Table 2)
Figure BDA0001242866580000121
The addition amount of 1 to 20 units/g of lipase having 1, 3-position specificity and 0.1 to 5 units/g of amylase shows good bulkiness, taste and flavor of the noodle. Addition of lipases and amylases having 1, 3-position specificity outside these ranges resulted in poor loosening properties or poor texture even when loosening properties were good in comparative examples 8 to 11.
Example 13 combination of Water-soluble hemicellulose
Chinese noodles were prepared in the same manner as in example 1 except that 1g of water-soluble soybean polysaccharide (trade name: Soyafibe-S, manufactured by shin-yo Co., Ltd.) as a water-soluble hemicellulose was added to example 1 together with lipase and amylase having 1, 3-position specificity, and example 13 was prepared.
Example 14 combination of Water-soluble pea polysaccharides
Chinese noodles were prepared in the same manner as in example 1, except that 1g of water-soluble pea polysaccharides as water-soluble hemicellulose was added to example 1 together with lipase and amylase having 1, 3-position specificity, and example 14 was prepared.
The water-soluble pea polysaccharides were prepared by the following method.
50kg of pea seeds were peeled, and then 5 times of water was added and immersed for 24 hours. The seeds were pulverized using a homomixer (5000rpm, 30 minutes) to extract protein and starch. The components such as protein and starch dispersed in water were removed at 1500 Xg for 20 minutes by using a centrifugal filter, and the cellulose was recovered. Further, 5 times the amount of water was added to the cellulose, and the mixture was stirred in a homomixer (3000rpm, 30 minutes), and then centrifuged (1500 × g, 20 minutes) to recover the cellulose. This operation was repeated 2 times and freeze-dried to obtain 10kg of pea fiber. 80 parts of pea fiber was dispersed in 920 parts of water, adjusted to pH5 with hydrochloric acid, and heated at 120 ℃ for 90 minutes to extract water-soluble pea polysaccharides. After centrifugation (30 minutes at 5000 rpm), ethanol was added to the supernatant so as to reach 60 wt% to precipitate water-soluble pea polysaccharides, the precipitate was purified with 90 wt% aqueous ethanol, and the precipitate was air-dried to obtain water-soluble pea polysaccharides.
Example 15 Co-use of Soybean proteins
Chinese noodles were prepared in the same manner as in example 1 except that 1g of NewFuji Pro SEH (manufactured by shin-sho Seiko Co., Ltd.) as a soybean protein was added together with the lipase having 1, 3-position specificity in example 1, and example 15 was prepared.
The evaluation results of examples 13 to 15 are shown in Table 3.
(Table 3)
Figure BDA0001242866580000131
If a water-soluble hemicellulose is used in combination with a lipase and an amylase having 1, 3-position specificity, the bulkiness is further improved. When soybean protein is used in combination with lipase having 1, 3-position specificity, elasticity is imparted to the feeling of mouth.
Evaluation of udon surface (example 16)
30g of common salt, 1, 3-site specific lipase, amylase and water-soluble hemicellulose in the ratio of example 13 were added and dissolved in 360g of water, and the resulting dough was added to a mixture of 800g of wheat flour and 200g of tapioca starch, followed by kneading to prepare a noodle dough. The dough was rolled and cut with #10 cutter teeth to make udon noodles. Decocting udon noodle for 10 min, washing with water, dividing 100g into hexagonal containers, and storing at 4 deg.C for 2 days.
The udon noodle of example 16 maintained good loosening property even after 2 days of storage, and had good texture with elasticity and stickiness.

Claims (7)

1. A method for producing noodles, characterized in that a lipase having 1, 3-position specificity per 1g of a starting flour in an amount of 2 to 15 units and an alpha-amylase in an amount of 0.1 to 5 units per 1g of the starting flour are added to a dough.
2. The method for producing noodles according to claim 1, wherein 0.2 to 3 units of α -amylase per 1g of the raw material flour is added to the dough.
3. The method for producing noodles according to claim 1 or 2, further comprising a water-soluble hemicellulose.
4. The method for producing noodles according to claim 3, wherein the water-soluble hemicellulose is derived from beans.
5. The method for producing noodles according to claim 4, wherein the bean is soybean or pea.
6. Noodles obtained by the production method according to any one of claims 1 to 5.
7. A loosening and improving agent for noodles, characterized by containing 2-15 units of a lipase having 1, 3-site specificity relative to 1g of a raw material powder and 0.1-5 units of an alpha-amylase relative to 1g of the raw material powder.
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