JP6905372B2 - Quality improver for instant noodles - Google Patents
Quality improver for instant noodles Download PDFInfo
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- JP6905372B2 JP6905372B2 JP2017065643A JP2017065643A JP6905372B2 JP 6905372 B2 JP6905372 B2 JP 6905372B2 JP 2017065643 A JP2017065643 A JP 2017065643A JP 2017065643 A JP2017065643 A JP 2017065643A JP 6905372 B2 JP6905372 B2 JP 6905372B2
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- 235000008446 instant noodles Nutrition 0.000 title claims description 57
- 108010059820 Polygalacturonase Proteins 0.000 claims description 39
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 37
- 235000012149 noodles Nutrition 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 230000001737 promoting effect Effects 0.000 claims description 3
- 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 9
- 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 9
- 102000004190 Enzymes Human genes 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- 108090000637 alpha-Amylases Proteins 0.000 description 8
- 102000004139 alpha-Amylases Human genes 0.000 description 8
- 229940024171 alpha-amylase Drugs 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 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
- 238000011156 evaluation Methods 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
- 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
- 238000009835 boiling Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 230000000694 effects Effects 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
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 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
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases 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
- 239000012267 brine Substances 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
- 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
- 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
- 239000000203 mixture Substances 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
- 235000009566 rice Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 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
- 238000009777 vacuum freeze-drying Methods 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)
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 improver 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 and non-fried (non-fried) instant noodles can be restored to be edible very easily by pouring hot water or boiling for a short time. Has gained widespread 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 the instant noodles, fried instant noodles have been the mainstream of instant noodles because they are obtained by frying a lump of noodles, are easy to manufacture, and can be reconstituted in hot water in a short time. Non-fried instant noodles are obtained by steaming the noodle strings and then drying them by various drying methods. The drying methods include hot air drying and freeze drying. In the case of hot air drying, the surface film of the noodle strings is obtained. There is a drawback that it takes time to restore because it becomes hard.
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。 A wide variety of methods are known, such as adding various starches, devising shapes, and adding auxiliary materials, in order to shorten the restoration time of instant noodles and improve the reconstitution of hot water. Among them, a method for producing dried noodles (Patent Document 1), which is characterized by using a protein deamidating enzyme, is known as a method for adding an enzyme as an auxiliary material.
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 is greatly influenced not only by the rehydration property but also by the texture. However, according to Patent Document 1, although it is said that the hot water reconstitution can be improved by the above method, there is no mention of its texture improving effect. Under such circumstances, more effective means for obtaining instant noodles having a good texture as well as good rehydration property are required.
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 capable of producing instant noodles having a good rehydration property, an appropriate elastic texture, and a smooth and 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 diligent studies on the above problems, the present inventors have found that the above problems can be solved by using pectinase in the production of instant noodles, and based on this finding, the present invention has been made. rice field.
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, the present invention comprises the following (1) to (3).
(1) A quality improver for instant noodles, which is characterized by containing pectinase.
(2) A method for producing instant noodles, which comprises a step of adding pectinase to noodle dough.
(3) A method for promoting the reconstitution of instant noodles and improving the texture, which comprises adding pectinase 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 improver for instant noodles of the present invention, it is possible to obtain instant noodles having a good rehydration property, an appropriate elastic texture, and a smooth and smooth texture.
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 decompose pectin, which is one of high molecular weight polysaccharides. Examples of pectinase include pectinesterase and polygalacturonase, which are hydrolases, and pectintranseliminase, which is a desorbing enzyme. In the present invention, any pectinase can be preferably used, but the pectin transeliminase is more preferable from the viewpoint of improving the rehydration 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 one or one isolated from a microorganism may be used. The microorganism to be isolated may be a recombinant microorganism capable of producing pectinase or a mutant strain obtained by mutating a naturally occurring 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。 Examples of pectinase include Sumiteam PTE (trade name; pectinase preparation containing pectin transeliminase; manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.), Pectinex Ultra SP-L (trade name; pectinase preparation containing pectinesterase and polygalacturonase; Novozymes Japan Co., Ltd.) 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 improver for instant noodles of the present invention contains pectinase as an active ingredient. The quality improver for instant noodles of the present invention may be used by adding pectinase to instant noodles as it is, or a preparation containing the pectinase may be prepared and added to instant noodles for use. In addition to pectinase, the quality improver for instant noodles of the present invention does not have maltose-producing α-amylase (that is, α-1,4 glycosidic bond between amylose and amylopectin), which is an enzyme that can be expected to improve the rehydrateability of instant noodles. An exo-type enzyme that hydrolyzes in maltose units from the reducing end) can be used as an active ingredient. It is preferable that the quality improver for instant noodles of the present invention contains pectinase and maltose-producing α-amylase as active ingredients because the effects of the present invention are more fully 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 to which the quality improver for instant noodles 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 and the like. Then, the noodle dough is prepared, and the noodle dough is rolled, cut out, subjected to pregelatinization treatment such as steam treatment, cutting, etc. to obtain a noodle wire, and the noodle wire is fried, hot-air-dried, vacuum-freeze-dried, etc. It has been dried. Examples of the instant noodles include fried instant noodles in which the noodle mass is fried, non-fried instant noodles in which the noodle mass is dried 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。 The method of using the quality improver for instant noodles of the present invention is not particularly limited, but it is usually added to the noodle dough when preparing the noodle dough. A method for producing instant noodles, which includes a step of adding the quality improver for instant noodles (pectinase, and optionally maltose-producing α-amylase) of the present invention to the noodle dough, and a method for promoting reconstitution of instant noodles by adopting the method. 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。 The amount of the quality improver for instant noodles of the present invention used is, for example, 0.00625 U or more, preferably 0.0625 U or more, more preferably 0.625 U or more for pectinase with respect to 100 g of flour and / or starch such as wheat flour. It can be adjusted to be added. The upper limit is not particularly set, but is, for example, 1000 U or less.
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 improver for instant noodles of the present invention contains pectinase and maltose-producing α-amylase as active ingredients, the amount of the maltose-producing α-amylase used is, for example, maltose production with respect to 100 g of flour such as wheat flour and / or starch. The amount of α-amylase can be adjusted to be 0.1 U or more, preferably 1 U or more, and more preferably 10 U 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。 The value of U (active unit) for pectinase and maltose-producing 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。 Further, when producing instant noodles to which the quality improver for instant noodles of the present invention is added, known noodle qualities used to prevent the noodle strings from adhering to each other and to improve 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 loosening improver for noodles is used, for example, in the production of instant noodles by adhering an aqueous dispersion containing the loosening improver for noodles to the surface of the noodles (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 flour (trade name: special number one; manufactured by Nisshin Flour Co., Ltd.) 700 g, acetylated starch (trade name: Sakura Matsutani; manufactured by Matsutani Chemical Co., Ltd.) 300 g, pectinase (trade name: Sumiteam PTE; manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) Add 400 g of water to 0.2 g (25 U), 2 g of powdered brine and 12 g of salt, knead with an integrated noodle making machine (model: MODEL-MG-77; manufactured by Suzuki Noodle Industry Co., Ltd.) for 10 minutes, and then roll. And cut out (cutting blade # 20 square; noodle wire thickness 1.2 mm), and the obtained noodle wire was steamed in a steamer for 15 minutes. Next, 1 g of a loosening improver for noodles (trade name: Ematec S-550; manufactured by RIKEN Vitamin Co., Ltd.) was added to 20 mL of water, and the mixture was stirred with a spatula to prepare an aqueous dispersion of the loosening improver for noodles, which was steamed. The whole amount was uniformly sprayed on 83 g of noodle strings. Then, the noodle strings were dried at 95 ° C. for 10 minutes and 110 ° C. for 20 minutes with a hot air dryer 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 (trade name: Sumiteam PTE; manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) of Example 1, 0.2 g (660 U) of pectinase (trade name: Pectinex Ultra SP-L; manufactured by Novozyme Japan Co., Ltd.) was used. A non-fried instant noodle 2 was obtained in the same manner as in Example 1 except that it was used.
［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 pectinase (trade name: Sumiteam PTE; manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) of Example 1, 0.1 g (12.5 U) of pectinase (Sumiteam PTE; manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) and maltose production α The same procedure as in Example 1 was carried out except that 0.1 g (1000 U) of amylase (trade name: Novamyl 3DBG; manufactured by Novozyme Japan) was used to obtain non-fried instant noodles 3.
［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]
0.2 g of maltose-producing α-amylase (trade name: Novamyl 3DBG; manufactured by Novozyme Japan) was used instead of 0.2 g of pectinase (trade name: Sumiteam PTE; manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) of Example 1. Except for the above, the same procedure as in Example 1 was carried out to obtain non-fried instant noodles 4.
［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 pectinase (trade name: Sumiteam PTE; manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) of Example 1, 0.2 g of β-amylase (trade name: β-amylase # 1500; manufactured by Nagase ChemteX Corporation) was used. Except for what was done, the same procedure as in Example 1 was carried out to obtain non-fried instant noodles 5.
［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]
Except for the fact that 0.2 g of glucoamylase (trade name: AMG1100BG; manufactured by Novozyme Japan) was used instead of 0.2 g of pectinase (trade name: Sumiteam PTE; manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) of Example 1. The same procedure as in Example 1 was carried out 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 that 0.2 g of cellulase (trade name: Sumiteam AC; manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) was used instead of 0.2 g of pectinase (trade name: Sumiteam PTE; manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) of Example 1. , The same procedure as in Example 1 was carried out to obtain non-fried instant noodles 7.
［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; manufactured by Shin Nihon Kagaku Kogyo 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 for rehydration]
Pour 350 g of boiling water into each of the non-fried instant noodles 1 to 8, cover and leave for 5 minutes, loosen the noodles with chopsticks, and then eat. went. In the test, 10 panelists evaluated according to the evaluation criteria shown in Table 1, the average value of the scores was calculated, and the test was symbolized according to the following criteria. The results are shown in Table 2.
⊚: Very good average score 3.5 or more ○: Good average score 2.5 or more and less than 3.5 △: Slightly bad average score 1.5 or more and less than 2.5 ×: Bad average score less than 1.5
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。 The non-fried instant noodles 1 to 3 (Examples 1 to 3) obtained by adding pectinase were excellent in all the evaluation items of hot water reconstitution, viscoelasticity and smoothness, which were "○" or higher. 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 evaluated as any of the evaluation items. It was "Δ" or less, which was inferior to that in which pectinase was added.
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