JPH0851944A - Manufacture of noodle with transglutaminase - Google Patents

Abstract

PURPOSE:To obtain noodles such as Chinese noodles, buckwheat noodles, noodles, etc., having palatability similar to that of just cooked noodles by adding grain with a partial hydrolysate of wheat protein, etc., and subsequently treating the mixture with transglutaminase. CONSTITUTION:Grain is added with a partial hydrolysate of wheat protein and/or that of milk protein in an amount of about 0.001-5.0g based on 1g of protein in grain, a raw material. The mixture is treated with transglutaminase to obtain noodles having palatability of desirable degree of hardness, springness and flexibility.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing noodles using transglutaminase. More specifically, in producing noodles by acting transglutaminase on a cereal raw material, production of noodles having excellent texture characterized by using wheat protein partial hydrolyzate and / or milk protein partial hydrolyzate Regarding the method.

[0002]

2. Description of the Related Art Noodles typified by Chinese noodles, buckwheat noodles, and udon noodles include, in a broad sense, pasta, gyoza, and clams. These improve shelf life,
A variety of processed products such as acid treatment, retort treatment, freezing treatment, drying, and semi-drying are commercially available. All of these noodles are desired to have a chewy and elastic texture at the time of eating, but by the processing treatment such as acid treatment and retort treatment, the texture of raw noodles, especially the hardness, There is a problem that elasticity is lost. Therefore, various modifications have been made to maintain the texture of the noodles after boiled, that is, the state of elasticity (strain) for a long time.

For example, (1) a method in which edible vinegar is used and seaweed extract, locust bean gum, guar gum, xanthan gum and the like are used in combination (JP-A-61-1119151),
In addition, (2) a method of coating the surface of the boiled noodles with gelatin to prevent boil and spread and to maintain shape retention (Japanese Patent Laid-Open No. 63-283547), or (3) adding a protein material, starch or the like, If necessary, there is a method of combining active gluten, soybean protein, egg white, whole egg, casein, emulsifier, polysaccharide and the like (JP-A-2-117353). (4) In JP-A-2-186954, in order to maintain a preferable texture even when a retort treatment is applied, a high temperature, short time retort treatment, for example, F0 = 3.
A method of processing under the condition of 1 is disclosed.
However, each of the methods can slightly improve the hardness and elasticity (strain), which are the unique textures of noodles, but are not necessarily sufficient.

On the other hand, the present inventors have long been conducting research on the production of noodles using transglutaminase. As a result, for example, (1) a method of modifying noodles by subjecting the noodles to heat treatment or the like and then immersing the noodles in a transglutaminase-containing liquid (Japanese Patent Laid-Open No. 2-286054), (2) a raw material composed of wheat flour, gluten, and sugar to trans The dough obtained by adding glutaminase is formed into noodle strips, then boiled,
Finally, a method of providing noodles that can be acid-treated at room temperature and flowable (Japanese Patent Laid-Open No. 5-244887), (3) A method of producing noodles by adding transglutaminase in the course of kneading flour and other raw materials (Japanese Patent Laid-Open No. 14733) and the like.

However, the present situation is that even if these methods utilizing transglutaminase are used, it is not possible to provide noodles having both hardness, elasticity (stiffness) and stickiness, which are the textures peculiar to noodles. It is possible that transglutaminase acts on gluten of wheat flour of noodles in a small amount to promote cross-linking of gluten and impart hardness, but by imparting hardness, stickiness and suppleness disappear. It is considered that the reason is that the noodles lack the deliciousness.

When the prepared noodles are subjected to retort treatment or acid treatment, the noodles are treated at a high temperature of 120 ° C. or higher or are acidified to a pH of 4.2 or lower,
There is a problem in that the cross-linked structure of gluten is damaged, resulting in a fluffy, harsh texture, lack of stickiness and suppleness, and a fragile texture, which is undesirable. Therefore, it is desired to provide noodles that have preferable hardness, elasticity and stickiness even when subjected to various processing treatments such as acid treatment, retort treatment, and freezing treatment due to diversification of palatability and extension of storage stability. .

[0007]

Therefore, one of the objects of the present invention is to improve hardness and elasticity (strain), which are the unique textures of noodles, and at the same time, to impart stickiness to the noodles. It is to provide noodles having a texture close to that of noodles immediately after boiled. Another object of the present invention is the original texture of noodles even when exposed to a high temperature heat treatment, an acid treatment of about pH 4, or a low temperature below the freezing point,
The present invention provides a method for producing noodles, which can maintain hardness, elasticity (stiffness) and sticky chewy texture.

[0008]

Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the present inventors have carried out a transglutaminase treatment of wheat protein partial hydrolyzate and / or milk protein partial hydrolyzate in the presence. As a result, they have found that the original texture of noodles, which is the texture after being boiled, (strain) is improved, and the stickiness is also improved, and the present invention has been completed. That is, the present invention is a method for producing noodles, characterized in that a transglutaminase is allowed to act on a grain obtained by adding a wheat protein partial hydrolyzate and / or a milk protein partial hydrolyzate to a grain which is a main raw material. The present invention is described in detail below.

The transglutaminase used in the present invention is an enzyme that catalyzes the acyl transfer reaction of the γ-carboxamide group of the glutamine residue in the peptide chain of the protein. When this transglutaminase acts as an acyl acceptor on the ε-amino group of a lysine residue in a protein, ε- (γ-GIu) Lys bond is formed within and between protein molecules. Various properties of this enzyme are described in JP-A-64-27471.

[0010] Transglutaminase includes calcium-independent and calcium-dependent transglutaminase, and both can be used. Examples of the former include those derived from microorganisms (for example, JP-A-64-274).
71). An example of the latter is
From guinea pig liver (see Japanese Examined Patent Publication 1-50382), from fish (eg, Nobuo Seki et al., "Journal of the Fisheries Society of Japan, VOL 56 pages 125-132 (1990)") , ”P. 219). In addition to these, those produced by a gene recombination method (Japanese Patent Laid-Open No. 1-300889, 5-1
Any transglutaminase such as 99883) can be used and is not limited to the origin and production method. However, from the viewpoint of functionality and economic efficiency for food use, calcium-independent ones are preferable, and for example, the above-mentioned microorganism-derived transglutaminase (Japanese Patent Laid-Open No. 64-27471) and the like can be used under any conditions. Satisfied, and at the moment it can be said to be optimal.

Next, the amount of transglutaminase added is 0.1 to 30 units, preferably 0.5 to 10 units, per 1 g of the cereal protein as the main raw material. When the amount added is less than the above range, the texture of noodles is not sufficiently improved, and the desired effects cannot be achieved in acid treatment, physical properties after retort treatment, prevention of boiling and the like. On the other hand, when the amount exceeds the above range, there is a disadvantage that the texture of noodles becomes remarkably hard, and in any case, the object of the present invention cannot be sufficiently achieved.

The noodles used in the present invention include Chinese noodles, udon, buckwheat, spaghetti, pasta, gyoza and shimemai.

The cereals used as the main raw material in the present invention are wheat, barley, rice, and cereals such as corn, buckwheat, rye, oats, and millet. Any one or The main raw material may be a combination of two or more kinds. However, generally wheat flour, buckwheat flour, etc. are the main raw materials.

Next, the wheat protein partial hydrolyzate will be described. The wheat protein partial hydrolyzate used in the present invention may be wheat gluten hydrolyzed with an enzyme, an acid, an alkali or the like. There is no particular limitation, but normally, a deamidation rate in the range of 5 to 70 may be used as the wheat protein partial hydrolyzate. The amidation rate is an index indicating the degree of production of α-amino acids, which are usually produced by hydrolyzing a protein by the catalytic action of an acid, an alkali, or an enzyme. A commercially available glutamine peptide composition (for example, a glutamine peptide composition manufactured by Campina Milk Uni Japan Co., Ltd.) is also a wheat protein partial hydrolyzate, so that the wheat protein partial hydrolyzate according to the present invention may be used. included.

Next, the partial hydrolyzate of milk protein will be described. Here, milk protein refers to a milk component composition such as casein and salts thereof, whole milk powder, and skim milk powder. Either may be used as a raw material to obtain a hydrolyzate, but in general,
Salts such as sodium casein are suitable in terms of workability. The milk protein partial hydrolyzate used in the present invention may be a milk protein hydrolyzed with an enzyme, an acid, an alkali or the like. There is no particular limitation, but normally, those having a deamidation ratio in the range of 10 to 40 may be used as the milk protein partial hydrolyzate.

The amount of the wheat protein partial hydrolyzate and / or the milk protein partial hydrolyzate added is usually 0.001 to 5.0 g per 1 g of protein in the main raw material cereal, and preferably 0.01. ~ 0.1 g. When the addition amount is less than the above range, the noodles have a hard texture, are unkempt, and are not imparted with elasticity, and when the amount exceeds the above range,
Inconveniences such as a brittle, non-sticky texture and being too soft occur, and none of them can sufficiently achieve the object of the present invention.

In the present invention, milk protein, α starch and α
If necessary, one or more selected from amylase can be used. Now, the milk protein used in the present invention is a milk component composition such as casein and its salts, whole milk powder, skim milk powder, etc., and any of them may be used, but in general, sodium casein, etc. The salts are preferable from the viewpoint of workability. The amount of milk protein added is based on 1 g of cereal protein, which is the main ingredient,
It is 0.01-1.0, preferably 0.1-0.5 g. When the amount added is less than the above range, elasticity is not imparted, and when the amount exceeds the above range, it becomes brittle and has a non-sticky texture, which is not preferable.

The α-starch refers to starch in which starch cell membrane is physically destroyed by adding water to the starch and heating the starch so as to be converted into α-starch. The raw material for the α-starch used in the present invention is not particularly limited, but horse starch, tapioca and the like are generally used. From the viewpoint of physical properties and texture, α-starch made from tapioca is particularly suitable because it has an elastic texture. The amount of α-starch added is 0.05 to 30 g, preferably 0.5 to 10 g, per 1 g of protein in the main raw grains such as wheat flour. If the amount added is less than the above range, no stickiness is imparted, and if it exceeds the above range, the texture becomes hard and brittle, which is not preferable.

The α-amylase is an enzyme that largely cuts a linear structure (amylose) and a branched structure (amylopectin) of a starch molecule from inside to decompose into a large amount of dextrin and a small amount of maltose, and the α-amylase liquefies starch. The power to do is strong. The origin of the α-amylase used in the present invention is not particularly limited. Therefore, any of microbial origin, plant origin, animal origin and the like can be used. Usually, a commercially available α-amylase may be used. The amount of addition is about 0.01 to 100 units with respect to 1 g of protein in the main raw materials such as wheat flour. Of course, we are not particular about this range. still,
In addition to the above-mentioned auxiliary materials, seasonings, spices, salt, sugar, polylysine and the like can be used as appropriate.

Next, a method for producing noodles will be described. Manufacturing method, except that the transglutaminase and wheat protein partial hydrolyzate and / or milk protein partial hydrolyzate in addition to the usual raw materials in the noodle making process of the noodle dough is used, It can be based on the manufacturing method. First, an auxiliary raw material containing water (wheat protein partial hydrolyzate and / or milk protein partial hydrolyzate, transglutaminase, etc.) is added to the main raw material such as wheat flour described above and kneaded to prepare noodle dough. The noodle dough obtained by kneading, in order to fully exert the enzymatic action of transglutaminase,
(1) Aged at 0 ° C. or higher and 65 ° C. or lower, preferably 10 to 55 ° C. for about 30-90 minutes, and then compound rolling the noodle dough, or (2) After compound rolling the noodle dough, 0 ° C. or higher and 65 ° C.
Hereinafter, preferably, when left at 10 to 55 ° C. for about 15 minutes to overnight, the function of transglutaminase is expressed and a desired texture is obtained. The noodle dough treated in this way is molded into each form (for example, udon, soba, pasta, etc.) by a usual method.

Of the noodles of the present invention, raw noodles can be distributed as they are. In addition, this can be put into distribution in the form of boiled or steamed boiled noodles, steamed noodles, or boiled noodles in which boiled noodles are packaged. It is also possible to put it in the form of semi-dried noodles or dried noodles obtained by drying raw noodles. Further, the boiled noodles may be dipped in an acid solution, or may be filled in a retort packaging material and retort-treated, and then placed in normal temperature distribution. In addition, the various noodles described above have a characteristic that they have preferable hardness, elasticity and stickiness regardless of the form of the product.

The activity unit of transglutaminase referred to in the present invention is measured and defined as follows.
That is, benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine are reacted as substrates, the produced hydroxysamic acid is allowed to form an iron complex in the presence of trichloroacetic acid, and then the absorbance at 525 nm is measured. In this way, a calibration curve was prepared from the amount of hydroxamic acid, and the amount of enzyme that produced 1 μml of hydroxamate in 1 minute was calculated as the activity unit of transglutaminase.
Define as a unit. For details of the measuring method, refer to JP-A No. 64-27471.

[0023]

According to the present invention, the wheat protein partial hydrolyzate and / or the milk protein partial hydrolyzate is added to the cereals, which is the main raw material, and then transglutaminase is allowed to act to allow the intermolecular and By forming a network structure in the noodle body in the molecule, (1) raw noodles, (2)
Boiled noodles, (3) steamed noodles, (4) boiled noodles in which boiled noodles are packaged, (5) semi-dried noodles, (6) dry noodles, (7) acid-treated noodles,
And (8) Hardness and elasticity (strain) in all of the retort noodles
At the same time, it is possible to impart a desirable texture with a supple tenacity and a chewy texture.

The present invention will be described below with reference to examples.
The present invention is not limited to the embodiments.

[0025]

【Example】

(Example 1: Chinese noodles) Semi-strong wheat flour 2000 g ("special number one" (protein content 11.2%), Nisshin Seifun Co., Ltd.)
20 g of salt in 800 g of water and water, 6 g of brackish water (“Powdered Kansui”, manufactured by Nippon Colloid Co., Ltd.), 40 g of waxy corn starch, partially hydrolyzed wheat protein (manufactured by Katayama Chemical Research Institute, “Gurupearl 30”). )) 3 g and sodium caseinate ("Instanlac S" manufactured by Vestar Kako Co., Ltd.) 3 g as a mixed raw material, and a microorganism belonging to the actinomycete Streptoverticillium (Streptto vertic).
illium mobaraense IFO1381
9) 1 g of the original transglutaminase (specific activity 1 unit / mg) was dissolved and kneaded with a mixer at 70 rpm for 12 minutes, and then spread by a noodle making machine (manufactured by Shinagawa Noodle Machine Co., Ltd.) according to a conventional method. , Composite, rolled dough 60 at 20 ℃
I didn't share After that, raw Chinese noodles were prepared by cutting with a cutting tooth No. 22.

For comparison, as compared with the product of the present invention, no transglutaminase and partial hydrolysis of wheat protein (control 1), no addition of transglutaminase alone (control 2) and partial hydrolysis of wheat protein were compared. A non-added one (control 3) was prepared.

Each of the three types of raw Chinese noodles obtained was 2.5
Table 1 shows the results of a taste evaluation by a sophisticated panelist after boiling for 30 minutes and leaving it in hot water at 90 ° C for 30 minutes. In Controls 1 to 3, all were soft and non-elastic, and had a brittle texture. On the other hand, it was revealed that the product of the present invention has increased elasticity and flexibility.

[0028]

[Table 1]

The sensory evaluation was carried out by the 10-point evaluation method. That is, regarding "elasticity", 5 points are normal, 1 point: very soft, 2 points: fairly soft, 3
Points: Slightly soft, 4 points: Slightly soft, 6 points: Slightly hard, 7 points: Slightly hard, 8 points: Hard, 9 points: Quite hard,
10 points: Performed according to the criteria such as being extremely hard. Also,
The "stickiness" was evaluated according to the same criteria as the "elasticity".
On the other hand, with regard to "preferability of texture", 5 points are considered as normal, 1 point: very unfavorable, 2 points: quite unfavorable, 3 points: slightly unfavorable, 4 points: slightly unfavorable, 6 points: slightly preferable, 7 points: slightly preferable,
It was conducted according to the criteria of 8 points: favorable, 9 points: quite preferable, 10 points: very preferable.

Next, the above-mentioned four prototypes were boiled for 1 minute and then dipped in a 0.75% lactic acid solution for 4 minutes so that the noodle strings had a pH of 4.2.
After the following, it was filled in a pouch packaging material, subjected to heat sterilization treatment at 90 ° C. for 35 minutes, and similarly subjected to sensory evaluation. Similar to the evaluation after boiled treatment, it was revealed that the control product had considerably weakened elasticity and tenacity, but the product of the present invention maintained elasticity and tenacity and suppleness (Table 2). The sensory evaluation was performed according to the same criteria as described above.

[0031]

[Table 2]

(Example 2: LL Chinese noodles) Semi-strong wheat flour 20
00g (“special number one” (protein content 11.2%),
Nisshin Flour Milling Co., Ltd. and 800 g of water, 20 g of salt, brine (“powdered brine”, manufactured by Nippon Colloid Co., Ltd.) 6 g, wheat protein partial hydrolyzate (“Gurupearl 30”, Katayama Chemical Research Co., Ltd.) Manufactured by the company) 10 g, α-starch (“Matsunoline M-2
[2], manufactured by Matsutani Chemical Co., Ltd.) 1 g of transglutaminase similar to that used in Example 1 is dissolved in 2 g of mixed raw material and kneaded with a vacuum mixer at 70 rpm for 15 minutes. Immediately, according to the usual method, after dosing, compounding, rolling, dough 2
After leaving it for 60 minutes at 0 ° C., it was cut out with a cutting blade No. 22 to prepare raw Chinese noodles. Then, as in Example 1, immediately after boiled, acid treatment was performed, and heat sterilization was performed, followed by sensory evaluation.

As a control, as compared with the product of the present invention, a system containing neither transglutaminase nor wheat protein partial hydrolyzate, α-starch (B), a system containing no wheat protein partial hydrolyzate (C), A system without addition of transglutaminase (D) and a system without addition of α starch (E) were respectively prepared. The sensory evaluation was carried out by 20 professional panels for elasticity (comfort), suppleness, and stickiness, and the results are shown in Table 3. The evaluation criteria are the same as in Example 1. As shown in Table 3, the results are shown in Table 3, where all the control products are soft and have no elasticity.
It had a brittle texture. On the other hand, the product of the present invention has elasticity, suppleness and tenacity, and was a favorable evaluation.

[0034]

[Table 3]

(Example 3: LL Chinese noodles) Semi-strong wheat flour 2
000g ("Special number one" manufactured by Nisshin Seifun Co., Ltd.)
(Protein content 11.2%) and 800 g of water with 20 tablespoons of salt
g, brine (Nippon Colloid Co., Ltd., "powdered brine") 6
g, wheat protein partial hydrolyzate (Katayama Chemical Co., Ltd., “Glupearl 30”) 2 g, α-amylase (Amano Pharmaceutical Co., Ltd., “α-amylase AD”), and polylysine (Chisso Co., Ltd.) 1 g of the same transglutaminase as used in Example 1 is dissolved in 1 g of mixed raw material (manufactured by "Polylysine Preparation"), and kneaded with a vacuum mixer at 70 rpm for 15 minutes. The amount of α-amylase added was 10 U per 1 g of wheat protein. Immediately thereafter, the dough is spread, compounded, and rolled by a conventional method at 60 ° C. at 60 ° C.
After disassembling, it was cut out with a cutting blade No. 22 to prepare raw Chinese noodles. Then, as in Example 1, immediately after boiled, acid treatment was performed, and heat sterilization was performed, followed by sensory evaluation.

As a control, as compared with the product of the present invention, a system (B) containing neither transglutaminase nor partial hydrolyzate of wheat protein, α-amylase or polylysine, or a system containing only partial hydrolyzate of wheat protein ( C), a system without addition of transglutaminase (D), a system without addition of α-amylase (E) and a system without addition of polylysine (F)
Was prepared respectively. The prepared 6 kinds of Chinese noodles were sensory-evaluated by 20 specialist panels for elasticity (flexibility), suppleness, and stickiness. The evaluation criteria were according to Example 1.
As a result, all of the control products (B), (C) and (D) were soft, had no elasticity and had a brittle texture. On the other hand,
Similar to Example 1, the products of the present invention and the control products (E) and (F) had elasticity and suppleness as in Example 1 and had a stickiness close to that of raw Chinese noodles, which was a favorable evaluation. Among the products of the present invention and the control products (E) and (F), the professional panel 20
According to the comprehensive evaluation of the names, the product of the present invention was evaluated to be particularly excellent, and the control product (F) was next evaluated to be good.

(Example 4: Udon) Medium-strength flour 2000
g (“Shiratsubaki” manufactured by Nisshin Seifun Co., Ltd. (protein content 8.5
%)), And dissolving 60 g of salt in 650 g of water,
The same transglutaminase (specific activity 10
00 units / g), wheat protein partial hydrolyzate (Katayama Chemical Research Institute Co., Ltd., “Glupearl 30”), and sodium caseinate (Vester Kako Co., Ltd., “Instanlac S”) The mixture was mixed so as to have the various addition amounts shown in, using a noodle mixer (a vacuum kneading machine “TVM03-0028 type” manufactured by Tokyo Menki Co., Ltd.)
The mixture was kneaded for 15 minutes under a vacuum of 500 mg / Hg to obtain 9 types of udon dough. This is left to stand for 60 minutes at 25 ℃, and then, according to the conventional method, these dough pieces are spread, compounded and rolled, and the final noodle band is cut with a cutting blade No. 10 to 2.25 m.
m was cut out to prepare raw udon.

[0038]

[Table 4]

These raw udon noodles were boiled for 13 minutes and subjected to a sensory evaluation by a 10-point evaluation method by 10 specialist panels. The evaluation items were evaluated with an emphasis on texture (elasticity (softness), tenacity (stickiness), and suppleness (smoothness). Evaluation criteria were in accordance with Example 1. In addition, each boiled after 30 minutes after boiled. Udon was evaluated, and the evaluation results are shown in Table 5.
Each addition amount in Table 4 is an addition amount per 1 g of protein in wheat flour which is a main raw material. The glutamine peptide is manufactured by Campina Milk Uni Japan Co., Ltd.

In Table 5, boiled noodles N0.1, 2, 3, 4, 5,
6,7,8,9,10,11,12 and 13 are fabrics N0.1,2,3,4,5,6,7,8,9,1 respectively.
It is manufactured using 0, 11, 12, and 13 as materials. The evaluation of elasticity, tenacity, and suppleness, which are the points of the texture of udon, were made by the 10-point evaluation method. The results are as shown in Table 5.

[0041]

[Table 5]

As shown in Table 5, 6 to 13 of the present invention in which transglutaminase and a partial hydrolyzate of wheat protein were added to Controls 1 to 5 were all characteristics of elasticity, elasticity and tenacity. Was done. As a result of the sensory evaluation, particularly favorable evaluations of N0.7-9 and 11-13 were obtained.

(Example 5: Retort Udon) The raw udon obtained in Example 5 was boiled for 8 minutes, charged into a retort pouch immediately after boiling, and then subjected to a retort treatment at 125 ° C. for 6 minutes (F0 = 4 or more). Then, 13 kinds of retort udon were obtained. Such heat treatment was performed, and the obtained retort udon noodles were evaluated by the same sensory test as in Example 1. The evaluation results are shown in Table 6. As shown in Table 6, 6 to 13 of the present invention in which transglutaminase and wheat protein partial hydrolyzate are added to Controls 1 to 5 are all characteristics which are elasticity, tenacity and suppleness. Was done. As a result of the sensory evaluation, particularly favorable evaluations of N0.7-9 and 11-13 were obtained.

[0044]

[Table 6]

The thus obtained udon immediately after being boiled was left in a refrigerator at 10 ° C. overnight and then subjected to a sensory evaluation in the same manner as in Example 1 by 15 expert panels. The product of the present invention, to which the glutaminase and the wheat protein partial hydrolyzate were added, obtained good evaluation.

(Example 6: buckwheat) 700 g of strong wheat flour ("Cameria" manufactured by Nisshin Seifun Co., Ltd.) and 300 g of buckwheat flour ("Senju" of Nihon Seifun Co., Ltd.), and various kinds shown in Table 7 An amount of wheat protein partial hydrolyzate (Katayama Chemical Laboratory Co., Ltd., "Glupearl 30") and casein sodium (Bester Chemical Co., Ltd., "Instanlac S") were powder-mixed. Next, 350g of water and 15g of salt
After being melted, both were kneaded with a noodle mixer (a kneading machine manufactured by Toki Yomenki Co., Ltd.) for 15 minutes at normal pressure and rotation of 100 rpm. Using a noodle making machine of Shinagawa Noodle Machine, this was subjected to a conventional method, and then subjected to compounding and rolling to obtain buckwheat noodles. still,
In the present invention, the effect of making noodles at 40 ° C. was observed in addition to that at 5 ° C. according to a conventional method for water temperature during water addition. In addition, in the present invention, the necessity of the sneak step was also examined. For evaluation, each soba noodle was boiled in boiling water for 3.5 minutes, and then 20 panelists specialized in the sensory comparison. Table 7 shows the amount of noodles added and the conditions for making noodles. The addition amount in Table 7 is the addition amount per 1 g of protein in the main raw materials (wheat protein powder and buckwheat flour).

As shown in Table 8, good results were obtained in all the sensory evaluations, but hard and firm buckwheat noodles were obtained by taking the step of rolling. Also,
It was also found that the effect is further exhibited by using water at 40 ° C., which is easily reacted with transglutaminase. Table 8 shows the evaluation points of buckwheat noodles in terms of hardness, elasticity and comprehensive evaluation, which were evaluated by 20 specialist panels. In each case, the 10-point evaluation method was used as in Example 1.

[0048]

[Table 7]

[0049]

[Table 8]

(Example 7: Frozen buckwheat) 600 g of buckwheat flour ("Senju" manufactured by Nippon Flour Milling Co., Ltd.) and 400 g of buckwheat tie powder ("Akabotan" manufactured by Nippon Flour Milling Co., Ltd.), Example 1 The same transglutaminase and partial hydrolyzate of milk protein (“Unifix” manufactured by Nippon Milling Co., Ltd.) as in Table 9 are shown in Table 9.
The powders were mixed at various addition amounts shown in. The amount added in Table 9 is 1 g of protein in the main ingredients (buckwheat flour and buckwheat flour).
Next, after dissolving 15 g of salt in 350 g of water at 40 ° C., both of them were mixed with a noodle mixer (a kneading machine manufactured by Tokyo Menki Co., Ltd.) at a vacuum degree of 500 mgHg and rotated at 70 rpm. 10
Kneaded for minutes. The pieces were left for 60 minutes as they were, and then immediately subjected to composite 1 time and rolling 5 times using a Shinagawa noodle material noodle making machine and cut out with a cutting tooth # 18 to prepare buckwheat dough. These were boiled with boiling water for 3.5 minutes and then filled in a pouch, which was rapidly frozen at -40 ° C., and the next day, this frozen soba was boiled with boiling water for 2 minutes, and then subjected to a sensory evaluation by a specialized panel of 20 people. . The results of the sensory evaluation are shown in Table 10.

[0051]

[Table 9]

[0052]

[Table 10]

As a result of the sensory evaluation, as shown in Table 10, the product without added milk protein partial hydrolyzate (Control product 2) is hard and sharply cut, whereas the product of the present invention is firm and elastic. Soba with a favorable texture was obtained. The evaluation points were evaluated by the 10-point evaluation method as in Example 6.

(Example 8: Acid-treated LL buckwheat) 600 g of buckwheat flour ("Senju" manufactured by Nippon Flour Milling Co., Ltd.) and 400 g of buckwheat tie powder ("Akabotan" manufactured by Nippon Flour Milling Co., Ltd.) The same transglutaminase, milk protein partial hydrolyzate (“Unifix” manufactured by Nippon Shinyaku Co., Ltd.) and wheat protein partial hydrolyzate (“Kurupearl 30” manufactured by Katayama Chemical Research Institute, Inc.) as in Example 1 ) Was mixed in powder at various addition amounts shown in Table 11. The addition amount in Table 11 is each addition amount per 1 g of protein in the main raw materials (soba flour and buckwheat flour). Then, immediately after adding 15 g of salt dissolved in 350 g of hot water at 40 ° C., the degree of vacuum was 500 mm with a noodle mixer (a mixed noodle machine manufactured by Tokyo Menki Co., Ltd.).
The mixture was kneaded with Hg at 70 rpm for 10 minutes. Immediately, the pieces were separated for 40 minutes, immediately spread on a noodle making machine manufactured by Shinagawa Menki, compounded, rolled, and cut out with a cutting tooth # 18 to prepare buckwheat dough. These are boiled with water.
After boiling for 5 minutes, the mixture was cooled and then soaked with 0.4% lactic acid for 6 minutes, and then the pH was adjusted to 4.0. Then fill the pouch,
Heat sterilization was performed at 95 ° C. for 25 minutes. Similar to Example 7,
The next day, after returning to hot water for 2 minutes, it was subjected to a sensory evaluation by a professional panel of 20 people. The results of sensory evaluation are shown in Table 12.

[0055]

[Table 11]

As a result of the sensory evaluation, as shown in Table 12, the acid treatment causes the control product to have less elasticity and less stickiness and has a brittle texture, whereas the product of the present invention deteriorates the noodles due to the acid treatment. Was small, the elasticity (bushiness) and the stickiness were protected, and a favorable texture was obtained.

[0057]

[Table 12]

(Example 9: Spaghetti) Deyuram semolina flower 2000 g ("Leone B" manufactured by Nisshin Seifun Co., Ltd.) was added with city water 600 g to prepare a pasta machine (L).
"TYP" made by UCKY CAFFEE MACHINE
E PM50 ") for 10 minutes, immediately extruded noodles were made, and cut into 30 seconds / time to obtain a spaghetti dough having a predetermined length (control product 1, see Table 13). Table 13
As shown in Fig. 2, the reference product 1 was prepared by adding a wheat protein partial hydrolyzate (“Gurupearl 30” manufactured by Katayama Chemical Research Institute Co., Ltd.) and α-starch in a predetermined ratio to the control product 2 and the control product 1. The control product 3 was prepared by adding only a predetermined amount of transglutaminase to the control product 3, and the product of the present invention was prepared by adding transglutaminase, a partial hydrolyzate of wheat protein and α-starch in a predetermined ratio. In addition, the addition amount in Table 13 is the addition amount per 1 g of protein in the main raw material, durum semolina flower.

Then, after preparing the spaghetti dough with the composition shown in Table 13, the mixture was aged at 30 ° C. for 40 minutes to obtain spaghetti. Then, each was dried for 4 hours in a constant temperature dryer at a temperature of 35 ° C. and a humidity of 70% to obtain dried spaghetti. Each of the spaghettis thus obtained was boiled in boiling water for 8 minutes, and sensory-evaluated by 20 specialist panels. As a result, as shown in Table 14, controls 1, 2 and 3
Does not show any effect, only the product of the present invention has hardness, elasticity,
Both were strong and were the most favorable evaluations. All evaluations were made by a 10-point evaluation method.

[0060]

[Table 13]

[0061]

[Table 14]

Macaroni was prepared according to the conventional method.
As a result of adding with the same combination of additives, the same sensory evaluation result as the above-mentioned spaghetti was obtained.

(Example 10: LL spaghetti) 2000 g of deuram semolina flower ("Leone B" manufactured by Nisshin Seifun Co., Ltd.) was kneaded with 600 g of city water, and the same paster machine as in Example 9 was used under the same conditions. As a result, spaghetti dough was obtained (control product 1, see Table 15). In addition, as shown in Table 15, Control Product 1 was partially hydrolyzed with wheat protein (available from Co., Ltd.).
Katayama Chemical Research Laboratory "Glupearl 30") and α starch added at a predetermined ratio to Control Product 2, Control Product 1 to which only a predetermined amount of transglutaminase was added to Control Product 3, and transglutaminase. The product of the present invention was obtained by adding a wheat protein partial hydrolyzate and α-starch in a predetermined ratio. In addition, the addition amount in Table 15 is the addition amount per 1 g of protein in the main raw material Deyulam semolina flower.

The spaghetti dough thus prepared,
Immediately after boiling in boiling water for 8 minutes, it was immersed in a 0.8% lactic acid solution for 6 minutes and then filled into a pouch. After that, 93 ℃,
After heat treatment for 25 minutes, it was seasoned with a tomato sauce for spaghetti, and then subjected to sensory evaluation by 20 specialized panels. The evaluation was performed by a 10-point evaluation method.

As a result of the sensory evaluation, as shown in Table 16, Control-1 and 2 were soft and brittle, but Transglutaminase alone of Control-3 was elastic but brittle. on the other hand,
The product of the present invention had an overall balance and had a favorable texture.

[0066]

[Table 15]

[0067]

[Table 16]

After the acid treatment, noodles having hardness and elasticity (strain) were similarly obtained. The results are shown in Table 17. Table 1
As shown in 7, the acid treatment impairs both hardness and elasticity, but with the product of the present invention, both hardness and elasticity were maintained, and a spaghetti with a pleasant texture was obtained. Furthermore, similar evaluation results were obtained with macaroni.

[0069]

[Table 17]

(Example 11: Gyoza peel) Semi-strong wheat flour 2000 g ("Camelia" manufactured by Nisshin Seifun Co., Ltd.)
A mixture of 660 g of water and 40 g of salt was kneaded with the same noodle mixer used in Example 1 (vacuum kneader manufactured by Tokyo Menki Co., Ltd.) for 12 minutes to prepare 4 kinds of gyoza. I got a leather dough. As shown in Table 18,
(1) Control product 1 is a transglutaminase, a partial hydrolyzate of wheat protein, and a casein sodium-free product,
(2) The reference product 2 is the same as the reference product 1 except that a certain amount of a wheat protein partial hydrolyzate (“Glupearl 3” manufactured by Katayama Chemical Co., Ltd.) is used.
0 ") and sodium caseinate, (3)
Control product 3 is a product obtained by adding only transglutaminase to control product 1, and (4) the product of the present invention is a product prepared by adding a predetermined amount of wheat protein partial hydrolyzate, transglutaminase, and sodium caseinate to control product 1. The amount added in Table 18 is the amount added per 1 g of protein in the flour, which is the main raw material.

"Gyoza" was prepared by adding ingredients consisting of various components as shown in Table 19 to the control product 1-3 and the product of the present invention.
After that, it was baked and a "grilled gyoza" was prepared. This was subjected to a sensory evaluation consisting of a panel of 20 people. as a result,
As shown in Table 20, in contrast to the control products 1 and 2, the control product 3 in which transglutaminase alone is added has a slightly preferable texture, but has a drawback of being brittle. On the other hand, the product of the present invention was evaluated as a very ginger skin in terms of hardness, elasticity, and flexibility. The sensory evaluation was conducted in Example 1.
The same 10-point evaluation method was used.

[0072]

[Table 18]

[0073]

[Table 19]

[0074]

[Table 20]

(Example 12: Harumaki) Semi-strong wheat flour 2
000g (“Noodle King” manufactured by Nisshin Seifun Co., Ltd.), water 620
g and 42 g of salt were kneaded with the same noodle mixer (vacuum kneader manufactured by Tokyo Menki Co., Ltd.) used in Example 1 for 15 minutes to obtain a harmonized leather dough. .
Before mixing, 5 units of the transglutaminase used in Example 1, 0.05 g of the wheat protein partial hydrolyzate and 0.03% of casein sodium were used per 1 g of protein in the wheat flour before mixing.
5g was compounded. Harmaki was prepared by a conventional method using the thus-obtained Harmaki skin, and was subjected to sensory evaluation. As a result, excellent evaluations of hardness, elasticity, and suppleness were obtained.

[0076]

[Effect] According to the present invention, which is characterized in that a transglutaminase is allowed to act on a grain obtained by adding a wheat protein partial hydrolyzate and / or a milk protein partial hydrolyzate to cereals, which is a main raw material, preferable hardness, elasticity, and flexibility. It is possible to provide noodles having both excellent texture and excellent texture.

Claims (4)

[Claims] 1. A method for producing noodles, wherein transglutaminase is allowed to act on a grain obtained by adding a wheat protein partial hydrolyzate and / or a milk protein partial hydrolyzate to the main raw material cereals. 2. The method for producing noodles according to claim 1, wherein one or more kinds of milk protein, α-starch and α-amylase are further added to the grain which is a main raw material. 3. The method for producing noodles according to claim 1, wherein 0.1 to 30 units of transglutaminase is added to 1 g of the grain protein as the main raw material. 4. The method for producing noodles according to claim 1, wherein the noodles are dry noodles, oiled noodles, and frozen noodles.