JP2000333629A - Wheat flour composition for oil-fried instant noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a wheat flour composition for oil-fried instant noodles having a high degree of gelatinization, excellent in appearance, taste, elastic feeling, instant properties, handleability, keeping quality and reconstitution properties by formulating a wheat flour with a glucoamylase etc., and a thickening agent in a specific proportion. SOLUTION: This wheat flour composition for oil-fried instant noodles is obtained by formulating (A) a wheat flour such as semi-strong wheat flour or medium flour with (B) an α-amylase in an amount of 20-1,800 international units based on 100 g of the wheat flour and/or a glucoamylase in an amount of 20-2,000 international units based on 100 g of the wheat flour and (C) 0.1-1.0 wt.% of a thickening agent which is one or more kinds selected from the group consisting of curdlan, guar gum and pectin. The resultant wheat flour composition for the oil-fried instant noodles is preferably used to prepare the oil-fried instant noodles. The amount of the formulated wheat flour is preferably 30-90 wt.% in the case of instant buckwheat noodles and 80-100 wt.% in the case of instant Chinese noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a flour composition for producing fried instant noodles excellent in taste and appearance, and to fried instant noodles prepared using the flour composition for instant fried instant noodles.

[0002]

2. Description of the Related Art Fried instant noodles are extremely excellent in instantaneousness, handleability, ease of production, storage stability, and the like.
Moreover, it is the mainstream of instant noodles because of its low price. Such fried instant noodles can be produced by boiling or steaming noodles obtained by making noodles, frying, partially gelatinizing (gelatinizing) starch, and removing water. . Instant fried noodles are also referred to as pregelatinized noodles because the noodles are partially gelatinized. For fried instant noodles, in the case of bag noodles, heat in boiling water for a predetermined time, in the case of cup noodles, pour hot water and let it stand for a predetermined time, further gelatinize the noodles and restore them to a edible state From, is eaten.

[0003] Foods generally have excellent flavor and texture when the starch contained therein has a high degree of gelatinization. Therefore, it has been considered that the flavor (flavor, texture) of the instant fried instant noodles is also improved by increasing the gelatinization degree. As a means of increasing the gelatinization degree of fried instant noodles, there is a method of adding a starch-degrading enzyme such as amylase or a protease such as papain, and as a technique using this, for example, together with a leavening agent, selected from amylase and protease. A method for producing fried instant noodles is disclosed in which noodle strings containing at least one enzyme are steamed and then fried (JP-A-8-242793).

[0004]

However, according to the above-mentioned technique, although the degree of gelatinization was improved, the elasticity was lost and the chewy feeling was lost, so that the taste was not improved. This indicates that the fried instant noodles that need to be restored to a state in which they can be eaten in a short period of time do not improve the taste unless the gelatinization degree is increased while maintaining the elasticity of the noodles.
In addition, instant fried noodles, when adding amylase, etc.,
It became clear that so-called swelling occurred and the appearance was significantly deteriorated. For this reason, a new technique for improving the taste and appearance of fried instant noodles has been desired.

Accordingly, the present invention provides a flour composition for fried instant noodles for producing fried instant noodles having excellent taste and appearance, and fried instant noodles prepared using the flour composition for instant fried instant noodles. The purpose is to:

[0006]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that using a flour composition in which a specific amount of α-amylase or the like and a thickener are mixed with flour, fire The present inventors have found that oil-fried instant noodles having no swelling, having smoothness, stickiness and elasticity, having excellent taste and appearance, and having a high gelatinization degree can be obtained, and completed the present invention.

That is, the present invention relates to wheat flour, wheat flour 10
A flour composition for fried instant noodles, comprising 20 to 1800 international units of α-amylase and / or 20 to 2000 units of glucoamylase per 0 g, and 0.1 to 1.0% by weight of a thickener with respect to flour. By providing
The above object has been achieved. The present invention has also achieved the above-mentioned object by providing an instant fried instant noodles prepared using the flour composition for instant fried instant noodles.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The flour used in the present invention can be appropriately selected according to the type of the fried instant noodles of the present invention. For example, in the case of ramen, semi-strong flour and medium flour are used, in the case of buckwheat, strong flour is used, and in the case of udon, semi-strong flour and medium flour are used. In the present invention, the blending amount of wheat flour in the whole flour raw material can be appropriately selected according to the type of fried instant noodles. For example, in the case of fried instant soba, 30 to 90
Weight percent is preferred, and for fried instant noodles, 8%
0-100% by weight is preferred.

The origin and preparation method of the α-amylase used in the present invention is not particularly limited as long as it can be used in foods. Of these, α-amylase derived from molds and grains having a low inactivation temperature is preferred.

100 g of flour of such α-amylase
Is required to be 20 to 1800 international units (IU), preferably 20 to 1500 IU, more preferably 20 to 1000 IU, and particularly preferably 20 to 500 IU. 2
If it is less than 0 IU, there is no effect of improving the taste and appearance of the fried instant noodles. If it exceeds 1800 IU, the fried instant noodles become brittle and the surface is swelled to deteriorate both taste and appearance.

In the present invention, α-amylase activity was measured by the following method. (1) Distilled water was added to 1 g of α-amylase to dissolve, and the volume was adjusted to 100 mL with distilled water. (2) Take 1 mL of the α-amylase diluent obtained in (1) above in a test tube, add 4 mL of distilled water, and heat in a thermostat at 37 ° C. for 5 minutes to obtain an enzyme test solution. Separately, 5 mL of distilled water is placed in a test tube and heated similarly to prepare a blank solution. (3) To the enzyme test solution and the blank solution obtained in the above (2), add one tablet of neoamylase test “Daiichi” (manufactured by Daiichi Kagaku Co., Ltd.), mix vigorously, and then incubate at 37 ° C. Heat for exactly 60 minutes. (4) After completion of the heating, add 0. 0 to the enzyme test solution and blank solution.
Add 1.0 mL of 5N sodium hydroxide aqueous solution and mix vigorously, and stop the enzyme reaction in the enzyme test solution. (5) After each of the enzyme test solution and the blank solution obtained in the above (4) is filtered using a filter paper, the absorbance of the enzyme test solution is measured at 620 nm with a spectrophotometer using the filtrate of the blank solution as a control. I do. (6) An α-amylase with a known IU value (manufactured by Sigma-Aldrich) is appropriately diluted, the absorbance is measured according to the above-mentioned methods (1) to (5), and a regression equation between the enzyme activity and the absorbance is prepared. (7) The absorbance obtained in (5) is applied to the regression equation created in (6) to calculate the IU value of α-amylase used as a sample.

The glucoamylase used in the present invention is an enzyme that degrades α-1,4-glucosidic bonds inside starch molecules and, depending on the kind, α-1,6-glucosidic bonds sequentially from the non-reducing terminal in glucose units. Yes, as long as it can be used in foods, either a lysopus type, which completely degrades starch into glucose, or a niger type, which can decompose only up to about 70%, may be used. The origin and preparation method are not particularly limited.

[0013] Wheat flour 100 of such glucoamylase
It is necessary that the blending amount with respect to g is 20 to 2000 units (U), preferably 20 to 1500 U, more preferably 20 to 1000 U, and 3 g.
Particularly preferred is 0 to 500 U. If it is less than 20 U, there is no effect of improving the taste, appearance, etc. of the fried instant noodles.
If it exceeds 000 U, the fried instant noodles become brittle, and the surface is swelled to deteriorate the taste and appearance.

In the present invention, the glucoamylase activity is defined as an enzyme unit based on the saccharifying power of starch, and when the amount of produced glucose is 1 mg per minute per reaction time,
The starch saccharification power of the test solution was set to 1 U / mL, and measured by the following method. (1) In a test tube, take 3 mL of a 2% starch solution and 0.2 mL of an acetate buffer (pH 6.0), and prepare 40 ± 0.5 ° C. in advance.
Hold for 15 minutes in a thermostatic water bath adjusted to. (2) 1 mL of the enzyme test solution is added to the test tube, shaken immediately, and immersed in a thermostatic water bath for exactly 10 minutes. (3) After completion of the immersion, 2 mL of Fehling B solution was added to stop the reaction, the test tube was taken out of the thermostat, and 2 mL of Fehling A solution was added and mixed. Then, the test tube was stoppered and placed in a boiling water bath. Heat for 15 minutes and immediately cool in running water to 25 ° C or less. (4) Next, remove the stopper from the test tube, add 2 mL of 30% potassium iodide solution and 2 mL of 25% sulfuric acid, and titrate with N / 20 sodium thiosulfate solution. Near the end of the titration, 1-2 drops of a 1% starch solution are added as an indicator, and the titration is continued until the starch reaction has ceased to determine the enzyme measurement. (5) Separately, a fermenting B solution was added instead of the enzyme test solution in the above (2), and the same operation was performed. Then, in the above (3), an enzyme test solution was added instead of the failing B solution ( The value obtained by performing the operations of 3) and (4) is used as a blank. (6) From the above operation, if the titer of N / 20 sodium thiosulfate used for the measurement is f, the amount of produced glucose (m
g) is represented by (enzyme measurement value−blank value) × 1.6 × f. From the amount of produced glucose and the dilution rate of the enzyme test solution, the activity (U) per 1 g of the enzyme is calculated.

In the present invention, α-amylase and glucoamylase may be used in combination. In this case, flour 1
The amount to be added to 00 g is the numerical value of α-amylase international unit (IU) and the activity unit of glucoamylase (U)
Is preferably 20 to 2000,
It is particularly preferred that it is 30 to 1500. In the present invention, it is most preferable to use glucoamylase alone.

The thickener is preferably a thickening polysaccharide, for example, seed polysaccharides such as guar gum, locust bean gum, tara gum, tamarind seed gum, and psylium seed gum; seaweed polysaccharides such as agar, furceleran and carrageenan; curdlan , Xanthan gum, juran gum, pullulan and other microorganism-produced polysaccharides; tragacanth gum, gum arabic,
Sap polysaccharides such as guttie gum; fruit polysaccharides such as pectin; In the present invention, one or more of these can be used. Of these, guar gum, curdlan and pectin are more preferred, and guar gum and curdlan are particularly preferred. As microorganisms that produce curdlan,
For example, Alcaligenes faecalis pearl myxogenes 10C3K, its mutant NTK-u (IFO13
140), Agrobacterium radiobacter (IF
O13127) and the like.

The thickener is preferably compounded in the form of a powder, and the average particle size (according to a microtrack measurement method) is preferably 150 μm or less. There is no particular limitation on the molecular weight. The compounding amount of the thickener with respect to the flour needs to be 0.1 to 1.0% by weight, preferably 0.2 to 1.0% by weight, and 0.3 to 1.0% by weight. Particularly preferred is 0% by weight.
If less than 0.1% by weight and more than 1.0% by weight, taste,
No improvement effect on appearance.

In the present invention, the combined use of the above-mentioned specific amount of α-amylase or the like and the above-mentioned specific amount of a thickener makes it possible to prevent swelling, to have a smooth, sticky and elastic feeling, to give a texture, appearance and the like. And instant noodles having a high degree of gelatinization can be obtained.

The wheat flour composition for instant fried instant noodles of the present invention is prepared by mixing the above-mentioned flour, a specific amount of α-amylase and / or glucoamylase, and one or more of curdlan, guar gum, and pectin, and appropriately stirring, kneading, etc. By doing so, it can be manufactured.

The instant fried instant noodles of the present invention comprise
Other than α-amylase, glucoamylase, curdlan, guar gum, pectin, depending on the type of fried instant noodles, buckwheat flour, rice flour, rye flour, barley flour, flour flour, flour, pigeon flour, corn flour, etc. Flour; starches such as potato, corn, waxy corn, tapioca, wheat, and other raw starches, pregelatinized starch, modified starch; food additives such as sodium starch phosphate, sodium caseinate, L-lysine hydrochloride; Tastes such as spices, extracts, sodium glutamate and sodium inosinate; proteins derived from wheat such as active gluten, hydrolyzed gluten, wheat glutenin and wheat gliadin; proteins derived from non-wheat such as egg white and whey protein; Brine such as sodium carbonate and potassium carbonate; calcined calcium; salt; yam; propylene glycol, D-sol Wetting agents such as bits; organic acids such as guanylic acid and succinic acid; emulsifying agents such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and soybean phospholipid; emulsified fats and oils;

The instant fried instant noodles of the present invention can be produced by using the flour composition for instant fried instant noodles according to a conventional method. That is, to the above-mentioned flour composition for instant fried instant noodles, an optional component is added according to the type of instant fried instant noodles to obtain a dough-like dough, rolled into a noodle band, and then cut into noodle strings. Then, after steaming at 80 to 120 ° C. for 0.5 to 10 minutes, the oil is fried at 100 to 160 ° C. for 0.5 to 5 minutes to obtain the instant fried instant noodles of the present invention.

The kind of instant fried instant noodles of the present invention is not particularly limited, and may be any one such as soba, udon, ramen, yakisoba.

[0023]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Examples 1 to 15 and Comparative Examples 1 to 13 (1) Production of flour composition for fried instant noodles 1000 g of wheat flour ("special number one" manufactured by Nisshin Flour Milling Co., Ltd .; the same applies hereinafter), α-amylase (new "Sumiteam L" manufactured by Nippon Chemical Co., Ltd .: 300 IU, and guar gum ("Seiei Chemical Industry Co., Ltd." Vistop D-14 ")
5 ", the same applies hereinafter), and stirred to produce a fried flour composition for instant noodles (Example 1). Examples 2 and 3
Is the same as in Example 1, except that
A flour composition for fried instant noodles was produced in the same manner as in Example 1, except that 00IU (Example 2) and 15000 IU (Example 3) were used. In Examples 5, 6, and 7, a flour composition for instant noodles was prepared in the same manner as in Examples 1, 2, and 3, except that 5 g of guar gum was used. Examples 4 and 8 are the same as Example 5, except that the α-amylase was changed to 200 IU (Example 4) and 18000 IU (Example 8) in Example 5, respectively. Manufactured. Examples 9, 10, and 11 correspond to Example 1,
In Examples 2 and 3, a flour composition for fried instant noodles was produced in the same manner as in Examples 1, 2, and 3, except that 10 g of guar gum was used. In Examples 12, 13, and 14, the α-amylase was glucoamylase (“Gluczyme AF6” manufactured by Amano Pharmaceutical Co., Ltd .; the same applies hereinafter) in Example 5, 300 IU (Example 12), 5000 IU (Example 13), and 15000 IU. (Example 14)
A fried wheat flour composition for instant noodles was produced in the same manner as in Example 5. Example 15 is similar to Example 6, except that 5000 U of glucoamylase was further added.
In the same manner as described above, a flour composition for instant fried noodles was produced.

In Comparative Example 1, 1000 g of flour and 300 IU of α-amylase were mixed and stirred to produce a flour composition for fried instant noodles. Comparative Examples 2 and 3 were the same as Comparative Example 1, except that the α-amylase was changed to 5000 IU (Comparative Example 2) and 15000 IU (Comparative Example 3), respectively. Manufactured. Comparative Examples 4, 5, and 6 are Comparative Examples 1, 2,
3, a flour composition for instant noodles was prepared in the same manner as in Comparative Examples 1, 2, and 3, except that 0.5 g of guar gum was further added. In Comparative Examples 7, 8, and 9, flour compositions for instant noodles were prepared in the same manner as in Comparative Examples 4, 5, and 6, except that 15 g of guar gum was used in Comparative Examples 4, 5, and 6, respectively. Comparative Examples 10, 11, and 12
In each of Comparative Examples 1, 2, and 3, 300 U of glucoamylase was used instead of α-amylase (Comparative Example 10),
5000U (Comparative Example 11), 15000U (Comparative Example 1)
2) Except for blending, a flour composition for fried instant noodles was produced in the same manner as in Comparative Examples 1, 2, and 3. Comparative Example 13
Is the same as Comparative Example 2 except that
Except for blending 00U, a flour composition for fried instant noodles was produced in the same manner as in Comparative Example 2. Table 1 shows the amounts of α-amylase, glucoamylase and guar gum.

[0026]

[Table 1]

(2) Production of fried instant noodles Each of the flour compositions 100 for fried instant noodles obtained above.
0 parts by weight, 10 parts by weight of salt, 2 parts by weight of brine ("Immediate noodles for instant noodles" manufactured by Oriental Yeast Co., Ltd.), and water 24
0 parts by weight were added and mixed for 10 minutes with a horizontal mixer for noodle making (manufactured by Otake Noodle Machine Co., Ltd.) to obtain a dough-like dough. The dough was roll-rolled to prepare a noodle band with a noodle thickness of 1.2 mm, and cut into noodle strings with a # 22 cutting blade. Three 80 g noodle strings were uniformly placed in a 10 cm × 15 cm × 2 cm rectangular wire net and steamed for 3 minutes (0.3 kg /
cm ² ) and fried in palm oil at 140 ° C. for 1 minute.

Test Example 1 Evaluation of Fried Instant Noodles One to 15 of each of the fried instant noodles obtained above.
g was weighed and degreased with 300 mL of hexane for 6 hours. The hexane is removed by filtration, and the fried instant noodles are air-dried and then ground with a coffee mill to 100 mesh or less, and the gelatinization degree (gelatinization degree after frying) using the following beta amylase pullulanase method (BAP method). Was measured. Table 1 shows the results.

(Measurement Method of Gelatinization Degree) 0.1 g of crushed oil-fried instant noodles is taken in a glass homogenizer. 8.0 mL of distilled water is added thereto, and the sample is dispersed by raising and lowering the glass homogenizer 10 to 20 times. β-amylase (manufactured by Nagase Seikagaku Corporation)
017 g and pullulanase (manufactured by Hayashibara Biochemical Laboratory)
0.17 g is dissolved in 0.8 M acetate buffer (pH 6.0), and the volume is adjusted to 100 mL to prepare an enzyme solution. A part of the enzyme solution is boiled for 10 minutes, cooled, and filtered with a filter paper to make the filtrate into an inactivated enzyme solution. Two mL of each of the sample dispersions described above is placed in each of two 25 mL test tubes with a volume scale, and one of them is made up to a volume of 25 mL with 0.8 M acetate buffer (pH 6.0) to prepare a test section. The other one is added with 0.2 mL of a 10N aqueous solution of sodium hydroxide and heated at 50 ° C. for 3 to 5 minutes to completely gelatinize. Thereafter, 1.0 mL of 2N acetic acid was added, and the volume was adjusted to 25 mL with a 0.8 M acetate buffer (pH 6.0) to prepare a gelatinized section. 0.1 mL of the above enzyme solution is added to 0.4 mL of the test section and the gelatinization section, and the mixture is incubated at 40 ° C. for 30 minutes. At the same time, 0.1 mL of the inactivated enzyme solution was added to 0.4 mL of the test section to make a test section blank, and 0.1 mL of the inactivated enzyme solution was added to 0.4 mL of the gelatinization section. Gelatinization section blank. After the completion of the reaction in the test section and the gelatinization section, the mixture is boiled for 5 minutes in a boiling bath (the test tube is plugged with a gourd-type stopper) to inactivate the enzyme. The amount of reducing sugar in the test section, the gelatinization section, the test section blank and the gelatinization section blank is analyzed according to the following Somogyi-Nelson method. That is, 0.5 mL of a test section, a gelatinization section, a test section blank, and a gelatinization section blank were added to 0.5 mL of a somogy reagent (manufactured by Wako Pure Chemical Industries, Ltd.), stirred, and then heated in a boiling bath for 5 minutes. (The test tube is plugged with a gourd-shaped stopper.) Thereafter, the mixture is cooled in running water for 10 minutes, and 1.0 mL of Nelson's reagent (manufactured by Wako Pure Chemical Industries, Ltd.) is added and stirred.
After standing at room temperature for 15 minutes, 8 mL of distilled water is added and stirred, and the absorbance at 500 nm is measured with a spectrophotometer. The gelatinization degree (%) is calculated by the following equation.

[0030]

## EQU1 ## Degree of gelatinization (%) = 100 × (Decomposition rate of test solution)
/ (Decomposition rate of complete gelatinization test solution) = 100 × (A-a)
/ (A'-a ')

(Where A represents the absorbance of the test section by the Somogyi-Nelson method, A ′ represents the absorbance of the gelatinized section by the Somogyi-Nelson method, and a represents the absorbance of the test section blank by the Somogyi-Nelson method. A ′ indicates the absorbance of the gelatinized section blank by the Somogyi-Nelson method.)

Next, the appearance of the fried instant noodles was evaluated by five panelists according to the evaluation criteria shown in Table 2. Further, the instant noodles fried in oil were heated in boiling water for 3 minutes and returned to hot water, and the taste was evaluated by the panelists according to the evaluation criteria shown in Table 2. Table 1 shows the average values of appearance and taste.

[0033]

[Table 2]

Further, the weight of each of the remaining one fried instant noodles was weighed, heated in boiling water for 3 minutes, reconstituted in hot water, transferred to a net basket, drained well, and weighed. Yield (%) is 100 × (weight of noodles after hot water reconstitution) /
(Wheat flour weight contained in the noodles before hot water reconstitution). Table 1 shows the results. The instant fried instant noodles after the reconstitution were freeze-dried, and 15 g of the instant noodles were defatted with 300 mL of hexane for 6 hours. After filtering to remove hexane, the mixture was air-dried and pulverized to 100 mesh or less with a coffee mill, and the gelatinization degree (gelatinization degree after reconstitution) was measured by the above method. Table 1 shows the results.

Comparative Examples 1 to 3 and 10 to 12 contain α-amylase or glucoamylase, and the degree of gelatinization after reconstitution increases with an increase in the amount of enzyme.
On the contrary, the appearance and taste decreased. Comparative Examples 4 to 9 contain guar gum together with α-amylase in an amount of more than 1.0% by weight or less than 0.1% by weight based on the flour. Although the degree of gelatinization was high, the appearance and taste were conversely reduced, and Comparative Examples 1 to 3 and 10
Approximately the same as the case of 〜12. Comparative Example 13
-Incorporating amylase and glucoamylase, the appearance and taste were low. From these results, enzymes and thickeners may be used alone or in combination,
When the amount is too small or too large, it is apparent that the taste and appearance are not improved even if the gelatinization degree is increased.

In Examples 1 to 11, α-amylase was added in an amount of 30 to 1800 IU per 100 g of flour and guar gum in an amount of 0.1 to 1.0% by weight based on the flour. The evaluation was high, and the gelatinization degree was also improved as compared with the comparative example having the same amount of enzyme. Among them, Examples 1, 4, 5, 9, 10, and 11 are more excellent, and α
Example 4, wherein the amylase is 20 IU or 30 IU and the guar gum is 0.5% or 1.0% by weight,
5 and 9 were particularly excellent. In Examples 12 to 14, glucoamylase was used in an amount of 20 to 2000 g per 100 g of flour.
U and guar gum are blended in an amount of 0.1 to 1.0% by weight based on the flour, but their appearance and taste are high,
Also, the gelatinization degree was improved as compared with the comparative example having the same amount of enzyme.
Especially excellent. In Example 15, the combination of α-amylase and glucoamylase was used, but the taste and appearance were particularly excellent, and the gelatinization degree was high.

Examples 16 to 27 and Comparative Examples 14 to 20 Production of Wheat Flour Composition for Instant Fried Noodles 1000 g of flour, 1500 IU of α-amylase (“Sumiteam L” from Shin Nippon Chemical Co., Ltd., derived from fungi), and 5 g of guar gum After mixing and stirring, a flour composition for instant fried instant noodles was produced (Example 16). Examples 17 and 18
In Example 16, instead of guar gum, 5 g of curdlan (manufactured by Wako Pure Chemical Industries, Ltd.) (Example 17) and pectin (manufactured by Dainippon Pharmaceutical Co., Ltd., "Classic F50") were used.
1 ") Example 1 except that 5 g (Example 18) was blended.
In the same manner as in No. 6, an instant fried wheat flour composition for instant noodles was produced. Examples 19 to 21 are the same as Examples 16 to 18 except that α-amylase was changed from Sumiteam L to Sumiteam A1 (manufactured by Nippon Chemical Co., Ltd .: bacteria) in Examples 16 to 18, respectively. A flour composition for fried instant noodles was produced. Examples 22 to 24 were fried instant noodles in the same manner as in Examples 16 to 18, except that the α-amylase was changed from Sumiteam L to diastase (manufactured by Sankyo Co., Ltd .: plant-derived) in Examples 16 to 18, respectively. A flour composition was prepared. Examples 25 to 27
Produced flour compositions for instant fried instant noodles in the same manner as in Examples 16 to 18, except that in each of Examples 16 to 18, α-amylase was replaced with 1500 U of glucoamylase.

In Comparative Examples 14 to 16, Sumiteam L was used as an α-amylase at 1500 IU (Comparative Example 1).
4), Sumiteam A1 was 1500 IU (Comparative Example 15),
1500 IU of diastase (Comparative Example 16) was blended, and a flour composition for instant noodles was prepared without blending a thickener. In Comparative Example 17, 1500 U of glucoamylase was blended, and a flour composition for instant noodles was prepared without blending a thickener. Comparative Example 18 contains 5 g of guar gum,
An oil-fried instant noodle flour composition was prepared without blending the enzyme. In Comparative Example 19, 5 g of curdlan was blended, and an oil-fried instant noodle flour composition was produced without blending an enzyme.
In Comparative Example 20, 5 g of pectin was blended, and a flour composition for instant noodles was prepared without blending an enzyme. Each α-amylase, glucoamylase, guar gum, curdlan,
Table 3 shows the amount of pectin.

[0039]

[Table 3]

(2) Production of Instant Noodles Fried In the same manner as in Examples 1 to 15 and Comparative Examples 1 to 13, instant noodles were produced.

Test Example 2 Evaluation of Fried Instant Noodles In the same manner as in Test Example 1, the yield, the gelatinization degree after frying, the gelatinization degree after reconstitution, the appearance, and the taste were evaluated. Table 4 shows the results.

[0042]

[Table 4]

In Comparative Examples 14 to 20, both appearance and taste were low. Examples 16 to 18 are different from Comparative Example 14 in Example 19.
21 to 21 are from Comparative Example 15, and Examples 22 to 24 are Comparative Example 1.
6, Examples 25 to 27 each had a higher degree of gelatinization than Comparative Example 17, and were also superior in appearance and taste. Of these, Examples 16, 17, 19, 25, and 26 were more excellent, and Examples 25 and 26 in which guar gum or curdlan and glucoamylase were blended were particularly excellent.

[0044]

EFFECTS OF THE INVENTION By using the flour composition for instant fried instant noodles of the present invention, instant fried instant noodles having excellent appearance and taste and high gelatinization degree can be obtained.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B032 DB40 DG02 DK14 DK17 DK51 DL20 4B046 LB07 LC01 LG15 LG18 LG29 LG46 LP38 LP40

Claims (3)

[Claims] 1. An amount of 20 to 1800 international units of α-amylase and / or 20 to 2000 units of glucoamylase per 100 g of flour and 100 g of flour, and 0.1 to 1.0% by weight of a thickener based on flour. Flour composition for fried instant noodles. 2. The method according to claim 1, wherein the thickener is at least one selected from the group consisting of curdlan, guar gum and pectin.
A flour composition for instant fried instant noodles as described in the above. 3. Instant fried instant noodles prepared using the flour composition for instant fried instant noodles according to claim 1 or 2.