JP2008245639A - Enzyme preparation for dry noodle, and method for producing the dry noodle using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing dry noodle by which dry noodle reduced in boiling time and/or hot-water restoration time and suppressed in extension when boiled or extension with hot water. <P>SOLUTION: The method for producing dry noodle comprises using a transglucosidase-containing preparation. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an enzyme preparation for dry noodles containing transglucosidase and a method for producing dry noodles using the same.

  To boil noodles, for example, it takes about 9 minutes for normal 1.8 mm diameter dry pasta, and more than 15 minutes for thick ones. In modern homes where the time required for cooking is shortened, cooking processes that require such a long time are not preferred, and shortening the cooking time has become the biggest issue at restaurants. In order to solve this, various attempts have been made so far, for example, a method of foaming by roasting to form an vacuole structure inside (Patent Document 1), a method of blending fat and oiled starch (Patent Document 2) ), A method of blending fructooligosaccharides (Patent Document 3), a method of blending branched oligosaccharides (Patent Document 4), a method of forming a coagulable film of calcium alginate (Patent Document 5), and the like. However, although these methods shorten the boil time and the hot water reversion time, there is a drawback that boil elongation tends to occur at the same time.

  On the other hand, as a method for preventing boil elongation, a method of blending hydroxypropyl cellulose (Patent Document 6), a method of blending an enzyme hydrolyzate of egg white (Patent Document 7), a method of blending milk (Patent Document 8) However, there is a problem that it takes a long time to boil. In this way, shortening the boil time and hot water return time and suppressing boil elongation and hot water elongation are reversal events, and it is not easy to realize these simultaneously, but some cases have been reported. Yes. For example, a method of blending curdlan (Patent Document 9), a method of blending diglycerin fatty acid ester and organic acid (Patent Document 10), a method of blending starch hydrolase and egg (Patent Document 11), There is a method (Patent Document 12) using raw material powder of 20 microns or less. Among them, the method using an enzyme is only Patent Document 11 described above, but the starch hydrolyzing enzyme contributes to shortening the boil time, and the egg contributes to the suppression of the boil elongation. No example has been reported yet to achieve the suppression of elongation at the same time.

Patent Document 13 discloses a method for improving the quality of noodles using transglucosidase, but there is no specific disclosure about improving the quality of dry noodles. In addition, there is no disclosure of the effect of the present invention described below that boil elongation and hot water elongation after boil-up are suppressed.
JP 2006-149336 JP JP 2005-34104 A JP 2000-316505 A Japanese Unexamined Patent Publication No. 2006-115792 Japanese Unexamined Patent Publication No. 2-145162 JP 2006-311849 A JP 2001-112425 A Japanese Unexamined Patent Publication No. 7-107933 JP 2006-141278 A JP-A-9-163945 JP 53-124641 JP-A-8-200 WO2005 / 096839

  An object of the present invention is to provide a preparation and a production method for producing dry noodles in which boil time and hot water reversion time are shortened and boil elongation and hot water elongation after boil-up are suppressed.

As a result of intensive studies, the present inventors have found that the above object can be achieved by producing dry noodles using transglucosidase, and have completed the present invention. That is, the present invention is as follows.
(1) A method for producing dry noodles using transglucosidase.
(2) The method according to (1), wherein the dried noodles are dried pasta or instant noodles.
(3) The method according to (1) or (2), wherein the amount of transglucosidase is 1.5 to 300,000 U per gram of raw material powder.
(4) A dry noodle preparation characterized by containing transglucosidase.

  As an effect of the present invention, it is possible to produce dry noodles in which the boil time and hot water reversion time are shortened and the boil elongation and hot water elongation after boiled are suppressed.

  In the method for producing dry noodles according to the present invention, a preparation containing transglucosidase is used. Transglucosidase is an α-glucosidase enzyme having sugar transfer ability. α-Glucosidase is an enzyme that hydrolyzes the non-reducing terminal α-1,4-glucoside bond to produce α-glucose. Glucoamylase causes a reaction similar to α-glucosidase, but the glucose produced is not α-glucose but β-glucose. Further, the transglucosidase used in the present invention not only has a degrading activity, but also has a suitable acceptor having a hydroxyl group, it transfers glucose from an α-1,4 bond to an α-1,6 bond, thereby branching. It is particularly important that it has transglycosylation activity to produce sugar. Enzymes contained in conventional noodle properties improvers are amylolytic enzymes, not glycosyltransferases. An enzyme commercially available from Amano Enzyme Co., Ltd. under the trade name transglucosidase L “Amano” is an example of transglucosidase.

  Dry noodles refer to noodles whose moisture content has been reduced to less than 20%, preferably 15% or less by sun drying, heat drying, vacuum drying, frying (fried oil), etc., that is, dry noodles and fried noodles. , Dried noodles, dried cold wheat, dried rice noodles, instant noodles such as udon, Japanese soba noodles, Chinese noodles, yakisoba, etc., but in light of the market size and needs, it acts on dry pasta and various instant noodles Is considered to be particularly effective. Pasta is not limited to spaghetti, spaghettini, federini, capellini, linguine, bucatini, tagliatelle, etc., which are generally called long pasta, but can also be a short pasta such as macaroni or penne, or any pasta such as cemeticoria, olecchiette, lasagna. .

  The preparation for dry noodles only needs to contain transglucosidase, other enzymes and substances (sugars such as dextrin, starch and processed starch, seasonings such as animal meat extract, plant protein, gluten, egg white, egg yolk, gelatin, Proteins such as casein, protein hydrolysates, protein partial degradation products, emulsifiers, chelating agents such as citrates and polymerized phosphates, reducing agents such as glutathione and cysteine, alginic acid, citrate, pigments, acidulants, flavors, etc. Or other food additives) may or may not be contained. The blending amount of transglucosidase in the dry noodle preparation is preferably 0.0001 to 100%.

  The preparation for dry noodles of the present invention may be applied at any stage of the noodle production process as long as it is before the drying process. That is, the preparation may be added at the time of mixing the raw materials, or the enzyme may be sprinkled to act after mixing. The addition amount of the preparation is appropriate such that transglucosidase is 1.5 U or more, preferably 1.5 to 300,000 U, more preferably 15 to 150,000 U with respect to 1 g of raw flour such as wheat flour and rice flour. . As for enzyme activity, 1 ml of 1 mM α-methyl-D-glucoside was added with 1 ml of 0.02 M acetic acid buffer (pH 5.0), 0.5 ml of enzyme solution was added and allowed to act at 40 ° C. for 60 minutes. The amount of enzyme that produces 1 μg of glucose in 2.5 ml of the reaction solution was defined as 1 U.

  The enzyme reaction time may be a very short time or a long time as long as the enzyme can act on the substrate substance. Time is preferred. When producing noodles, the laying process for the enzyme reaction may be taken, but the reaction may be advanced during the production without taking the laying process. The reaction temperature may be any temperature as long as the enzyme maintains its activity, but it is desirable that the reaction temperature be 0 to 80 ° C.

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

  "Transglucosidase L" (Amano Enzyme) (hereinafter TGL) was added to 2 kg of durum powder "DF" (Nisshin Flour Mills) and mixed well. The test categories were two test zones, a control zone where no enzyme was added and a zone where 108.3 U was added to 1 g of raw flour. 540 g of city water was added to the mixed raw material, and kneaded for 15 minutes (kneader setting speed 100) with a kneading machine “vacuum mixer VU-2” (Okuyo Hakko Kogyo Co., Ltd.). After kneading, extrusion noodles were made with a pasta machine “vacuum extruder FPV-2” (manufactured by Nipple Engineering Co., Ltd.) using a 1.8 mm long pasta die. The extruded noodle strings were dried with a dryer “Constant temperature and humidity chamber LH21-13P” (manufactured by Nagano Scientific Machinery Co., Ltd.) to obtain dry pasta. Dry pasta is boiled in boiling water for 3 minutes, 6 minutes, 9 minutes, and 12 minutes, and immediately measured the weight after boiled, and compared with the weight before boiled. Asked. The yield in each test zone and each boiled time is shown in FIG. Incidentally, the dry pasta has a proper boil time for a yield of about 240 to 250%.

  As shown in FIG. 1, the yield is improved by adding TGL. As shown in Table 1, in the range of 240 to 250%, which is generally regarded as appropriate, the boiling time is shortened by about 1 to 2 minutes. It was observed. In addition, up to about 9 minutes, which is a typical boil time of 1.8 mm pasta, the yield rise speed is fast in the TGL treatment area, and conversely it becomes slower thereafter, so the boil up time zone is expanded. It can be said. As described above, it was revealed that the addition of TGL shortens the boil time.

  The dry pasta in the two test sections produced in Example 1 was boiled with boiling water for 9.5 minutes. The boiled pasta was immediately transferred to a container with a lid, and subjected to a 90% compression test with a texture analyzer “TA-XT plus” (manufactured by Stable Micro Systems). The measurement with the texture analyzer was performed continuously from immediately after boiling until 30 minutes later, and an average curve of the change over time of the maximum stress value was obtained. The result is shown in FIG. As shown in FIG. 2, in the control section, the stress inside the pasta decreased with time, but in the TGL treatment section, the stress immediately after boiling was almost maintained. From this, it was clarified that boil elongation is suppressed by adding TGL.

  TGL was added and dissolved in 35 g of city water. The test categories were two test zones, a control zone where no enzyme was added and a zone where 5000 U was added to 1 g of raw flour. While mixing 100 g of durum powder “DF” (Nisshin Flour Mills) in a kneader (HORBAT), the above enzyme solution was added, and the speed was set at kneader 1 for 3 minutes and at the same speed 2 Kneaded for 7 minutes. After that, using a constant temperature and humidity chamber “LH21-12P” (Nagano Scientific Machinery Co., Ltd.) for 2 hours at 55 ° C. and a humidity of 85%, and using a pasta machine “RM” (IMPERIA), Compounding, rolling, and cutting were performed. Rolling was performed with a cutter “R.220” (manufactured by Imperia) with a pasta machine setting thickness of 6 and cutting with a cutting width of 4 mm. The raw noodles made of noodles were dried using a constant temperature and humidity chamber at 40 ° C. and 90% humidity for 30 minutes, and then dried at a gradient setting of 65% humidity after 18 hours to produce dry pasta. The dry pasta was boiled in boiling water for 5 minutes, 10 minutes, 20 minutes, 30 minutes and 45 minutes, then cooled in ice water for 1 minute and drained. Boiled pasta was cut with a cutter, and the cross section was photographed and observed.

  As shown in FIG. 3, the area of the core that remains white in the central portion was rapidly reduced in the TGL treatment area until the boiling time was about 10 minutes. The white core portion will eventually disappear, but the outer soft part and the inner hard part can be clearly distinguished by the color tone. When the boiled time exceeds 30 minutes, the area of the inner hard part decreases in the control area and the color becomes light and the difference from the outer soft part becomes unclear, but the inner hard part is clear in the TGL treatment area. Maintained. As described above, the initial water absorption rate increased by TGL treatment, and the internal softening rate in the latter period decreased. Thus, it became clear that boiled time could be shortened and boiled elongation could be suppressed at the same time.

  850 g of quasi-strong powder “Special Number One” (Nisshin Flour Milling Co., Ltd.) and 150 g of processed starch “Matsuya Sakura” (Matsutani Chemical Industry Co., Ltd.) are mixed into the “Vacuum Mixer VU-2” (manufactured by Okuyo Seiko Co., Ltd.). For 2 minutes (90 rpm). Enzyme is added to 200 g of city water, 15 g of salt, 2 g of Kansui “Powder Kansui X” (manufactured by Nippon Colloid), 0.5 g of chicken extract “Aji extract” chicken L-1 (Ajinomoto Co.), and 130 g of city water. The total amount of the dissolved solution was added to the mixed raw material, and kneaded for 15 minutes (90 rpm; 1 minute, 45 rpm; 14 minutes) with the kneader. The test categories were two test zones, a control zone where no enzyme was added and a zone where 127.5 U was added to 1 g of raw flour (quasi-strong flour). After kneading, the noodle making machine (manufactured by Fuji Seisakusho) was loosened, compounded and rolled to obtain a dough having a thickness of 1 mm. After leaving still for 10 minutes, it cut out using the cutting blade of # 16, and it steamed at 95-98 degreeC for 3 minutes with the steamer (made by Fuji Seisakusho). After mold removal, it was fried at 145 ° C. for 75 seconds with a flyer “Compact Auto Flyer KCAF-187EL-T” (manufactured by Kitazawa Sangyo Co., Ltd.) to obtain fried noodles. After pouring hot water into the obtained fried noodles, sensory evaluation was performed every minute to confirm the hot water return state of the fried noodles. The sensory evaluation is 0 points for “impossible to evaluate”, 1 point for “very poor hot water return”, 2 points for “poor hot water return”, 3 points for “slightly hot water return”, 4 points for “good” The evaluation was carried out by 4 people using the scoring system with 5 points for “slightly hot water stretch” and 6 points for “hot water stretch”. The results are shown in FIG.

  As shown in FIG. 4, it was confirmed that the addition of TGL shortened the hot water return time until a good texture was achieved, and the subsequent hot water elongation was suppressed. If the hot water return score of 3.5 to 4.5 is considered to be a good eating range, the hot water return time to reach 3.5 will be reduced by about 1 minute by TGL, and the hot water elongation start time of 4.5 points Is extended by about 0.3 minutes, it can be said that the preferred eating time zone has been expanded (Table 2). As described above, it has been clarified that the addition of TGL shortens the hot water reversion time and suppresses the hot water elongation.

[Reference Example 1]

  A dough prepared by adding TGL500U and city water 0.35g to 1g of wheat flour was laid at 15 ° C for 1 hour and allowed to act on the enzyme, followed by rolling to obtain a TGL-treated noodle strip. Moreover, the TGL non-processed noodle strip was obtained by the same method except not adding TGL. Table 3 shows the results of measuring the amounts of various sugars contained in the enzyme-treated product and the untreated product by liquid chromatography (manufactured by Dionex).

  By the way, Japanese Patent Application Laid-Open No. 2006-115792 describes raw noodles in which boiled elongation is suppressed by adding a saccharide containing about 20 to 70% of a branched oligosaccharide. When the amount of branched oligosaccharide added is calculated, it corresponds to 0.4% or more of the weight of dry noodles. Among the sugars shown in Table 2, panose, isomaltose and isomaltotriose are defined as branched oligosaccharides in JP-A No. 2006-115792, but as shown in Table 2, by TGL treatment, Although maltotriose increased by 0.10%, maltose decreased by 0.11%, and as a whole these branched oligosaccharides decreased by 0.01%. Further, none of the unknown peaks increased after the TGL treatment. Therefore, the amount of branched oligosaccharide does not increase by the TGL treatment, and it is speculated that the present invention did not exhibit the boil elongation suppressing effect due to the increase of the branched oligosaccharide. Therefore, the present invention is clearly different from the invention of Japanese Patent Application Laid-Open No. 2006-115792, and is not easily conceived from the invention of Japanese Patent Application Laid-Open No. 2006-115792.

  According to the present invention, the boiled time and hot water refrigerating time of dried noodles are shortened, and boiled elongation and hot water elongation after boiled up are also suppressed, which is extremely useful in the food field.

It is the result of pasta's boiled time and yield. Example 1 It is a result about boiled growth of pasta. (Example 2) It is transition of the hard part and core part area ratio in a pasta cross section. (Example 3) It is a result about hot water return property and hot water elongation of instant noodles (Example 4)

Claims (4)

  A method for producing dry noodles using transglucosidase.   The method according to claim 1, wherein the dry noodles are dry pasta or instant noodles.   The method according to claim 1 or 2, wherein the amount of transglucosidase is 1.5 to 300,000 U per gram of raw material powder.   A dry noodle preparation characterized by containing transglucosidase.