JP2018166430A - Quality improver for instant noodles - Google Patents
Quality improver for instant noodles Download PDFInfo
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- JP2018166430A JP2018166430A JP2017065643A JP2017065643A JP2018166430A JP 2018166430 A JP2018166430 A JP 2018166430A JP 2017065643 A JP2017065643 A JP 2017065643A JP 2017065643 A JP2017065643 A JP 2017065643A JP 2018166430 A JP2018166430 A JP 2018166430A
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 60
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 39
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000012149 noodles Nutrition 0.000 claims description 30
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 230000001737 promoting effect Effects 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 7
- 108090000637 alpha-Amylases Proteins 0.000 description 7
- 102000004139 alpha-Amylases Human genes 0.000 description 7
- 229940024171 alpha-amylase Drugs 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 108010029182 Pectin lyase Proteins 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 108010019077 beta-Amylase Proteins 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 108020004410 pectinesterase Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 101001122938 Homo sapiens Lysosomal protective protein Proteins 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 102100028524 Lysosomal protective protein Human genes 0.000 description 1
- 101710117655 Maltogenic alpha-amylase Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 125000003071 maltose group Chemical group 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- Noodles (AREA)
Abstract
Description
本発明は、即席麺用品質改良剤に関する。 The present invention relates to a quality improving agent for instant noodles.
油揚げ即席麺、ノンフライ（非油揚げ）即席麺等の即席麺は、熱湯を注ぐ、又は短時間湯煮するだけで極めて簡単に喫食可能に復元できるという即席性及び良好な保存性等の点から、消費者の広い支持を得ている。 Instant noodles such as fried instant noodles, non-fried (non-fried) instant noodles, etc., from the point of the instant nature and good preservability that can be restored to a very easy to eat by pouring hot water or boiled for a short time, Has gained wide consumer support.
即席麺の中でも、油揚げ即席麺は、麺塊を油揚げすることで得られ、製造が容易であり、しかも短時間で喫食可能に湯戻りできることから、従来から即席麺の主流となっている。また、ノンフライ即席麺は、麺線を蒸煮した後、種々の乾燥法によって乾燥して得られ、その乾燥方法としては熱風乾燥や凍結乾燥等があるが、熱風乾燥の場合、麺線の表面皮膜が硬くなるため、復元に時間がかかるという難点がある。 Among instant noodles, fried instant noodles are obtained by frying noodle chunks, are easy to manufacture, and can be reconstituted in a short time so that they can be reheated in hot water. Non-fried instant noodles are obtained by steaming noodle strings and then drying them by various drying methods, such as hot air drying and freeze drying. However, it takes time to restore.
そして、即席麺の復元時間を短縮し、湯戻りを改善するため、各種澱粉類の添加、形状の工夫、副資材の添加等、多種多様な方法が知られている。中でも、副資材として酵素を添加する方法として、タンパク質脱アミド酵素を用いることを特徴とする乾燥麺類の製造方法（特許文献１）等が知られている。 In order to shorten the restoration time of instant noodles and improve hot water return, various methods are known, such as addition of various starches, ingenuity of shapes, addition of auxiliary materials, and the like. Among them, as a method for adding an enzyme as a subsidiary material, a dry noodle production method (Patent Document 1) characterized by using a protein deamidase is known.
ここで、即席麺の品質は、湯戻り性だけでなく、その食感にも大きく左右される。しかし、特許文献１によれば、上記方法により湯戻りが改善できるとされているが、その食感改善効果については何ら言及がない。このような状況から、湯戻り性が良好であるのみならず、食感が良好な即席麺を得るためのより有効な手段が求められている。 Here, the quality of instant noodles greatly depends not only on hot water return but also on the texture. However, according to Patent Document 1, it is said that hot water reversion can be improved by the above method, but there is no mention of the texture improvement effect. Under such circumstances, there is a demand for more effective means for obtaining instant noodles that have not only good hot-water reversibility but also a good texture.
本発明は、湯戻り性が良好で適度な弾力のある食感及びつるつるとしたなめらかな食感が感じられる即席麺を製造可能な即席麺用品質改良剤を提供することを目的とする。 An object of the present invention is to provide a quality improver for instant noodles that can produce instant noodles that have a good hot water reversion property and an appropriate elastic texture and a smooth texture.
本発明者らは、上記課題に対して鋭意検討を行った結果、ペクチナーゼを即席麺の製造に用いることにより、上記課題が解決されることを見出し、この知見に基づいて本発明を成すに至った。 As a result of intensive studies on the above problems, the present inventors have found that the above problems can be solved by using pectinase for the production of instant noodles, and have achieved the present invention based on this finding. It was.
すなわち、本発明は、下記の（１）〜（３）からなっている。
（１）ペクチナーゼを含有することを特徴とする即席麺用品質改良剤。
（２）麺生地にペクチナーゼを添加する工程を含むことを特徴とする即席麺の製造方法。
（３）麺生地にペクチナーゼを添加することを特徴とする即席麺の湯戻り促進及び食感改良方法。
That is, this invention consists of following (1)-(3).
(1) A quality improver for instant noodles characterized by containing pectinase.
(2) A method for producing instant noodles, comprising a step of adding pectinase to noodle dough.
(3) A method for promoting the return of hot water to instant noodles and improving the texture, wherein pectinase is added to the noodle dough.
本発明の即席麺用品質改良剤を使用することにより、湯戻り性が良好で適度な弾力のある食感及びつるつるとしたなめらかな食感のある即席麺が得られる。 By using the quality improving agent for instant noodles of the present invention, instant noodles having a smooth and smooth texture with good hot water reversion and a smooth texture can be obtained.
本発明で用いられるペクチナーゼは、高分子多糖類の一つであるペクチンを分解する酵素の総称である。ペクチナーゼとしては、例えば、加水分解酵素であるペクチンエステラーゼやポリガラクツロナーゼの他、脱離酵素であるペクチントランスエリミナーゼ等が存在する。本発明においては、いずれのペクチナーゼも好ましく使用することができるが、湯戻り性改善の観点から、ペクチントランスエリミナーゼがより好ましい。 Pectinase used in the present invention is a general term for enzymes that degrade pectin, which is one of high-molecular polysaccharides. Examples of pectinase include pectin esterase and hydrogalacturonase, which are hydrolases, and pectin transeliminase, which is a desorption enzyme. In the present invention, any pectinase can be preferably used, but pectin transeliminase is more preferable from the viewpoint of improving the hot water reversion property.
ペクチナーゼは、市販のものを用いても、微生物から単離したものを用いても良い。単離源となる微生物は、天然由来の微生物に加えて、ペクチナーゼ産生能を有する組換え微生物や、天然由来の微生物を変異させた変異株であっても良い。 As the pectinase, a commercially available product or a product isolated from a microorganism may be used. The microorganism as an isolation source may be a recombinant microorganism having the ability to produce pectinase, or a mutant strain obtained by mutating a naturally derived microorganism, in addition to a naturally occurring microorganism.
ペクチナーゼとしては、スミチームＰＴＥ（商品名；ペクチントランスエリミナーゼを含有するペクチナーゼ製剤；新日本化学工業社製）、Ｐｅｃｔｉｎｅｘ Ｕｌｔｒａ ＳＰ−Ｌ（商品名；ペクチンエステラーゼ及びポリガラクツロナーゼを含有するペクチナーゼ製剤；ノボザイムジャパン社製）等が商業的に販売されており、本発明ではこれらを用いることができる。 As the pectinase, Sumiteam PTE (trade name; pectinase preparation containing pectin transeliminase; manufactured by Shin Nippon Chemical Industry Co., Ltd.), Pectinex Ultra SP-L (trade name; pectinase preparation containing pectin esterase and polygalacturonase; Novozyme Japan) and the like are commercially available, and these can be used in the present invention.
本発明の即席麺用品質改良剤は、ペクチナーゼを有効成分とするものである。本発明の即席麺用品質改良剤は、ペクチナーゼをそのまま即席麺に添加して用いても良く、又は該ペクチナーゼを含有する製剤を調製し、これを即席麺に添加して用いても良い。また、本発明の即席麺用品質改良剤は、ペクチナーゼに加え、即席麺の湯戻り性改善が期待できる酵素であるマルトース生成αアミラーゼ（即ち、アミロースとアミロペクチンのα−１，４グリコシド結合を非還元末端からマルトース単位で加水分解するエキソ型の酵素）を有効成分とすることができる。本発明の即席麺用品質改良剤がペクチナーゼ及びマルトース生成αアミラーゼを有効成分とするものであると、本発明の効果が更に十分に発揮されるため好ましい。 The quality improving agent for instant noodles of the present invention contains pectinase as an active ingredient. The quality improving agent for instant noodles of the present invention may be used by adding pectinase as it is to instant noodles, or by preparing a preparation containing the pectinase and adding it to the instant noodles. In addition to pectinase, the quality improver for instant noodles of the present invention is maltose-producing α-amylase (that is, an α-1,4 glycoside bond between amylose and amylopectin which is an enzyme that can be expected to improve the hot water reversion property of instant noodles. An exo-type enzyme that hydrolyzes maltose units from the reducing end can be used as an active ingredient. It is preferable that the quality improving agent for instant noodles of the present invention contains pectinase and maltose-producing α-amylase as active ingredients, since the effects of the present invention are more sufficiently exhibited.
本発明の即席麺用品質改良剤の使用対象である即席麺とは、小麦粉、澱粉、卵、食塩、油脂（ショートニング、ラード、マーガリン、バター、液状油等）、蛋白質、糖類等を混合及び混捏して麺生地を調製し、この麺生地を圧延、切りだし、スチーム処理等のα化処理、裁断等の処理を行い麺線とし、この麺線をフライ乾燥、熱風乾燥、真空凍結乾燥等により乾燥処理したものである。該即席麺としては、例えば麺塊を油揚げした油揚げ即席麺、熱風乾燥や真空凍結乾燥等により麺塊を乾燥させたノンフライ即席麺等が挙げられる。 The instant noodles for which the instant noodle quality improver of the present invention is used are mixed and kneaded with flour, starch, eggs, salt, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), proteins, sugars, etc. The noodle dough is prepared, and the noodle dough is rolled, cut, steamed, etc., and subjected to alpha treatment, cutting, and the like to obtain noodle strings, and the noodle strings are subjected to frying, hot air drying, vacuum freeze drying, etc. It has been dried. Examples of the instant noodles include fried instant noodles obtained by fried noodle chunks, non-fried instant noodles obtained by drying noodle chunks by hot air drying, vacuum freeze drying, or the like.
本発明の即席麺用品質改良剤の使用方法に特に制限はないが、通常麺生地を調製する際に麺生地に添加して用いられる。麺生地に本発明の即席麺用品質改良剤（ペクチナーゼ、及び所望によりマルトース生成αアミラーゼ）を添加する工程を含む即席麺の製造方法及び該製造方法を採ることによる即席麺の湯戻り促進方法も本発明に含まれる。 Although there is no restriction | limiting in particular in the usage method of the quality improvement agent for instant noodles of this invention, Usually, when preparing noodle dough, it is used by adding to noodle dough. A method for producing instant noodles comprising the step of adding the instant noodle quality improver (pectinase and optionally maltose-producing α-amylase) of the present invention to the noodle dough, and a method for promoting instant noodle hot water return by adopting the production method It is included in the present invention.
本発明の即席麺用品質改良剤の使用量としては、例えば、小麦粉等の穀粉及び／又は澱粉１００ｇに対してペクチナーゼが０．００６２５Ｕ以上、好ましくは０．０６２５Ｕ以上、より好ましくは０．６２５Ｕ以上添加されるように調整することができる。尚、その上限は特に設けられないが、例えば１０００Ｕ以下である。 As the usage-amount of the quality improving agent for instant noodles of the present invention, for example, pectinase is 0.00625 U or more, preferably 0.0625 U or more, more preferably 0.625 U or more with respect to 100 g of flour such as wheat flour and / or starch. It can be adjusted to be added. In addition, although the upper limit is not specifically provided, it is 1000 U or less, for example.
本発明の即席麺用品質改良剤がペクチナーゼ及びマルトース生成αアミラーゼを有効成分とする場合、そのマルトース生成αアミラーゼの使用量としては、例えば、小麦粉等の穀粉及び／又は澱粉１００ｇに対してマルトース生成αアミラーゼが０．１Ｕ以上、好ましくは１Ｕ以上、より好ましくは１０Ｕ以上添加されるように調整することができる。尚、その上限は特に設けられないが、例えば３０００Ｕ以下である。 When the quality improving agent for instant noodles of the present invention contains pectinase and maltose-producing α-amylase as active ingredients, the amount of maltose-producing α-amylase used is, for example, maltose production with respect to 100 g of flour such as wheat flour and / or starch. It can adjust so that alpha amylase may be added 0.1U or more, preferably 1U or more, more preferably 10U or more. The upper limit is not particularly set, but is, for example, 3000 U or less.
尚、ペクチナーゼ及びマルトース生成αアミラーゼについてのＵ（活性単位）の値は、商業的に販売されている酵素製剤の公称値に従うものとする。 In addition, the value of U (activity unit) for pectinase and maltogenic α-amylase shall be in accordance with the nominal value of commercially available enzyme preparations.
また、本発明の即席麺用品質改良剤を添加した即席麺を製造する際に、麺線同士の付着を防止し、喫食時における即席麺のほぐれ性を高めるために用いられる公知の麺用品質改良剤（以下、「麺用ほぐれ改良剤」という。）を使用することができる。このような麺用ほぐれ改良剤は、例えば、即席麺の製造において、麺の表面に麺用ほぐれ改良剤を含有する水分散液を付着させること（例えば、噴霧、塗布、浸漬等）により使用することができる。 Also, when producing instant noodles added with the instant noodle quality improver of the present invention, known noodle qualities used to prevent the noodle strings from sticking to each other and increase the looseness of the instant noodles at the time of eating. An improving agent (hereinafter, referred to as “noodle loosening improving agent”) can be used. Such a noodle loosening improver is used, for example, in the production of instant noodles by attaching an aqueous dispersion containing the noodle loosening improver to the surface of the noodle (for example, spraying, coating, dipping, etc.). be able to.
以下、実施例をもって本発明を具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.
［実施例１］
準強力粉（商品名：特ナンバーワン；日清製粉社製）７００ｇ、アセチル化澱粉（商品名：松谷さくら；松谷化学社製）３００ｇ、ペクチナーゼ（商品名：スミチームＰＴＥ；新日本化学工業社製）０．２ｇ（２５Ｕ）、粉末かんすい２ｇ及び食塩１２ｇに水４００ｇを加え、一体型製麺機（型式：ＭＯＤＥＬ−ＭＧ−７７；スズキ麺工社製）を用いてミキサーで１０分混捏後、圧延及び切出し（切刃＃２０角；麺線厚み１．２ｍｍ）を行い得られた麺線を蒸し器で１５分間蒸煮した。次いで、麺用ほぐれ改良剤（商品名：エマテックＳ−５５０；理研ビタミン社製）１ｇを水２０ｍＬに加え、スパチュラで撹拌して麺用ほぐれ改良剤の水分散液を調製し、これを蒸煮した麺線８３ｇに全量均一に噴霧した。その後、その麺線を熱風乾燥機により９５℃で１０分間、１１０℃で２０分間乾燥し、ノンフライ即席麺１を得た。
[Example 1]
Semi-strong powder (trade name: special number one; Nisshin Flour Mills) 700g, acetylated starch (trade name: Matsutani Sakura; Matsutani Chemical Co.) 300g, pectinase (trade name: Sumiteam PTE; Shin Nippon Chemical Industries) 400 g of water is added to 0.2 g (25 U), 2 g of powdered rice bran and 12 g of salt, and after mixing for 10 minutes with a mixer using an integrated noodle making machine (model: MODEL-MG-77; manufactured by Suzuki Noodle Co., Ltd.), rolling And the noodle strings obtained by cutting (cut blade # 20 corner; noodle string thickness 1.2 mm) were steamed for 15 minutes with a steamer. Next, 1 g of noodle loosening improver (trade name: Ematec S-550; manufactured by Riken Vitamin Co., Ltd.) was added to 20 mL of water, stirred with a spatula to prepare an aqueous dispersion of the noodle loosening improver, and steamed The whole amount was uniformly sprayed on 83 g of noodle strings. Thereafter, the noodle strings were dried with a hot air dryer at 95 ° C. for 10 minutes and at 110 ° C. for 20 minutes to obtain non-fried instant noodles 1.
［実施例２］
実施例１のペクチナーゼ（商品名：スミチームＰＴＥ；新日本化学工業社製）０．２ｇに替えて、ペクチナーゼ（商品名：Ｐｅｃｔｉｎｅｘ Ｕｌｔｒａ ＳＰ−Ｌ；ノボザイムジャパン社製）０．２ｇ（６６０Ｕ）を使用したこと以外は、実施例１と同様に実施し、ノンフライ即席麺２を得た。
[Example 2]
Instead of 0.2 g of pectinase of Example 1 (trade name: Sumiteam PTE; manufactured by Shin Nippon Chemical Industry Co., Ltd.), 0.2 g (660 U) of pectinase (trade name: Pectinex Ultra SP-L; manufactured by Novozyme Japan) was used. Except having used, it implemented like Example 1 and the non-fried instant noodle 2 was obtained.
［実施例３］
実施例１のペクチナーゼ（商品名：スミチームＰＴＥ；新日本化学工業社製）０．２ｇに替えて、ペクチナーゼ（スミチームＰＴＥ；新日本化学工業社製）０．１ｇ（１２．５Ｕ）及びマルトース生成αアミラーゼ（商品名：Ｎｏｖａｍｙｌ ３ＤＢＧ；ノボザイムジャパン社製）０．１ｇ（１０００Ｕ）を使用したこと以外は、実施例１と同様に実施し、ノンフライ即席麺３を得た。
[Example 3]
Instead of 0.2 g of the pectinase of Example 1 (trade name: Sumiteam PTE; manufactured by Shinnippon Chemical Co., Ltd.), 0.1 g (12.5 U) of pectinase (Sumiteam PTE; manufactured by Shinnippon Chemical Co., Ltd.) and maltose production α A non-fried instant noodle 3 was obtained in the same manner as in Example 1 except that 0.1 g (1000 U) of amylase (trade name: Novamyl 3DBG; manufactured by Novozyme Japan) was used.
［比較例１］
実施例１のペクチナーゼ（商品名：スミチームＰＴＥ；新日本化学工業社製）０．２ｇに替えて、マルトース生成αアミラーゼ（商品名：Ｎｏｖａｍｙｌ ３ＤＢＧ；ノボザイムジャパン社製）０．２ｇを使用したこと以外は、実施例１と同様に実施し、ノンフライ即席麺４を得た。
[Comparative Example 1]
Instead of 0.2 g of the pectinase of Example 1 (trade name: Sumiteam PTE; manufactured by Shin Nippon Chemical Industry Co., Ltd.), 0.2 g of maltose-producing α-amylase (trade name: Novamyl 3DBG; manufactured by Novozyme Japan) was used. Except that, non-fried instant noodles 4 were obtained in the same manner as in Example 1.
［比較例２］
実施例１のペクチナーゼ（商品名：スミチームＰＴＥ；新日本化学工業社製）０．２ｇに替えて、β−アミラーゼ（商品名：β−アミラーゼ＃１５００；ナガセケムテックス社製）０．２ｇを使用したこと以外は、実施例１と同様に実施し、ノンフライ即席麺５を得た。
[Comparative Example 2]
Instead of 0.2 g of the pectinase of Example 1 (trade name: Sumiteam PTE; manufactured by Shin Nippon Chemical Industry Co., Ltd.), 0.2 g of β-amylase (trade name: β-amylase # 1500; manufactured by Nagase ChemteX) was used. Except that, non-fried instant noodles 5 were obtained in the same manner as in Example 1.
［比較例３］
実施例１のペクチナーゼ（商品名：スミチームＰＴＥ；新日本化学工業社製）０．２ｇに替えて、グルコアミラーゼ（商品名：ＡＭＧ１１００ＢＧ；ノボザイムジャパン社製）０．２ｇを使用したこと以外は、実施例１と同様に実施し、ノンフライ即席麺６を得た。
[Comparative Example 3]
Instead of using 0.2 g of glucoamylase (trade name: AMG1100BG; manufactured by Novozyme Japan) instead of 0.2 g of pectinase (trade name: Sumiteam PTE; manufactured by Shin Nippon Chemical Industry Co., Ltd.) of Example 1, The same operation as in Example 1 was performed to obtain non-fried instant noodles 6.
［比較例４］
実施例１のペクチナーゼ（商品名：スミチームＰＴＥ；新日本化学工業社製）０．２ｇに替えて、セルラーゼ（商品名：スミチームＡＣ；新日本化学工業社製）０．２ｇを使用したこと以外は、実施例１と同様に実施し、ノンフライ即席麺７を得た。
[Comparative Example 4]
Except for using 0.2 g of cellulase (trade name: Sumiteam AC; manufactured by Shinnippon Chemical Co., Ltd.) instead of 0.2 g of pectinase (trade name: Sumiteam PTE; manufactured by Shinnippon Chemical Co., Ltd.) of Example 1. In the same manner as in Example 1, a non-fried instant noodle 7 was obtained.
［対照例］
対照例として、ペクチナーゼ（商品名：スミチームＰＴＥ；新日本化学工業社製）０．２ｇを使用しないこと以外は、実施例１と同様に実施し、ノンフライ即席麺８を得た。
[Control example]
As a control example, non-fried instant noodles 8 were obtained in the same manner as in Example 1 except that 0.2 g of pectinase (trade name: Sumiteam PTE; Shin Nippon Chemical Industry Co., Ltd.) was not used.
［試験例］
［湯戻り性の評価試験］
ノンフライ即席麺１〜８に熱湯３５０ｇを各々注ぎ、蓋をして５分間放置した後、箸で麺をほぐしてから喫食し、即席麺の湯戻り性、粘弾性及び滑らかさついて官能評価試験を行った。試験では、表１に示す評価基準に従って１０名のパネラーで評価し、評点の平均値を求め、以下の基準に従って記号化した。結果を表２に示した。
◎：極めて良好 平均点３．５以上
○：良好 平均点２．５以上、３．５未満
△：やや悪い 平均点１．５以上、２．５未満
×：悪い 平均点１．５未満
[Test example]
[Evaluation test of hot water returnability]
Pour 350g of hot water into non-fried instant noodles 1-8, cover them and leave them for 5 minutes, then loosen the noodles with chopsticks and eat them, and then test the sensory evaluation of the instant noodles' hot water return, viscoelasticity and smoothness. went. In the test, evaluation was performed by 10 panelists in accordance with the evaluation criteria shown in Table 1, the average value of the scores was obtained, and symbolized according to the following criteria. The results are shown in Table 2.
◎: Very good Average score of 3.5 or more ○: Good Average score of 2.5 or more and less than 3.5 △: Slightly bad Average score of 1.5 or more and less than 2.5 ×: Bad
ペクチナーゼを添加して得たノンフライ即席麺１〜３（実施例１〜３）は、湯戻り性、粘弾性及び滑らかさの全ての評価項目において「○」以上の優れたものであった。これに対し、ペクチナーゼ以外の酵素のみを添加したノンフライ即席麺４〜７（比較例１〜４）及び酵素を何ら添加せずに製造したノンフライ即席麺８（対照例）は、いずれかの評価項目において「△」以下であり、ペクチナーゼを添加したものに比べて劣っていた。 Non-fried instant noodles 1 to 3 (Examples 1 to 3) obtained by adding pectinase were excellent in “◯” or more in all evaluation items of hot water returnability, viscoelasticity and smoothness. On the other hand, non-fried instant noodles 4 to 7 (Comparative Examples 1 to 4) to which only an enzyme other than pectinase was added and non-fried instant noodles 8 (control example) produced without adding any enzyme were either evaluation items. In addition, it was inferior to that added with pectinase.
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| JPS58220658A (en) * | 1982-06-14 | 1983-12-22 | Ajinomoto Co Inc | Production of dried rice as quickly preparable food |
| JPH04311360A (en) * | 1991-04-09 | 1992-11-04 | Taiyo Kagaku Co Ltd | Production of noodles |
| JPH1146708A (en) * | 1997-07-29 | 1999-02-23 | Asama Kasei Kk | Production of noodles |
| JP2010148472A (en) * | 2008-12-26 | 2010-07-08 | Noriyuki Sugawara | Rice noodle powder for mechanical noodle making |
| JP2013085490A (en) * | 2011-10-14 | 2013-05-13 | Nisshin Flour Milling Inc | Noodles |
| CN103416673A (en) * | 2012-11-08 | 2013-12-04 | 武汉博思得科技有限公司 | Multi-grain instant noodle and manufacturing method thereof |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58220658A (en) * | 1982-06-14 | 1983-12-22 | Ajinomoto Co Inc | Production of dried rice as quickly preparable food |
| JPH04311360A (en) * | 1991-04-09 | 1992-11-04 | Taiyo Kagaku Co Ltd | Production of noodles |
| JPH1146708A (en) * | 1997-07-29 | 1999-02-23 | Asama Kasei Kk | Production of noodles |
| JP2010148472A (en) * | 2008-12-26 | 2010-07-08 | Noriyuki Sugawara | Rice noodle powder for mechanical noodle making |
| JP2013085490A (en) * | 2011-10-14 | 2013-05-13 | Nisshin Flour Milling Inc | Noodles |
| CN103416673A (en) * | 2012-11-08 | 2013-12-04 | 武汉博思得科技有限公司 | Multi-grain instant noodle and manufacturing method thereof |
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