JPH11137196A - Noodles and grain flour composition for noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain noodles with suppressed occurrence of specks, excellent in appearance, taste and texture and having a high merchandise value by adding respective prescribed amounts of a glucose oxidase and glucose to grain flours consisting essentially of wheat flour and preparing a dough under specific conditions. SOLUTION: A grain flour composition prepared by adding (i) a glucose oxidase in an amount of 1.5-3,000 units and glucose in an amount of >=0.01 g to 1 kg of grain flours consisting essentially of wheat flour at the time of preparing a dough or previously adding (ii) the glucose oxidase in an amount of 1.5-3,000 units and the glucose in an amount of >=0.01 g to 1 kg of the grain flours consisting essentially of the wheat flour is used to prepare the dough. Thereby, noodles at pH <8 of the raw noodles are obtained. The noodles are preferably raw noodles, semidried noodles, dried noodles, instant noodles, pastry cases or frozen noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to raw noodles having a pH of 8
And a flour composition for noodles and a method for producing noodles. More specifically, the present invention suppresses the occurrence of so-called "hoshi" or "spec" spots even after a lapse of time after production, and does not impair the taste and texture. The present invention relates to noodles having a high pH of raw noodles of less than 8, a method for producing the same, and a flour composition for noodles used therefor.

[0002]

2. Description of the Related Art Raw noodles and raw noodle skins containing flour as a main component have a good appearance having a bright white to cream color immediately after production, but after a long time, they have a hoshi or spec. A large number of so-called brown fine spots occur, and the spots increase in number and size and become black over time. For example, in the case of raw noodles or noodle skins stored and distributed at a refrigerated temperature, a large number of shrubs are usually generated within a few days. In addition, in the case of frozen noodles in which raw noodles or semi-dried noodles are frozen as they are without being gelatinized, plenty of hoss is not generated while in the frozen state, but when thawed, a large number of puffs are obtained 1-3 days after thawing Occurs. The noodles and noodle skins in which the shrimp are generated have significantly reduced commercial value, and when cooked, have many black spots, resulting in poor appearance.

[0003] Although the mechanism of the generation of the shrimp has not yet been elucidated sufficiently, it is considered that components such as fine epidermis and pigment fibers mixed in flour such as flour cause coloration for some reason. In order to reduce the occurrence of shrub as much as possible, it is good to use flour with a small amount of the above components,
At present, the flour containing a small amount of the above components is expensive, and the use of flour such as the flour having a small amount of the above components cannot sufficiently reduce the occurrence of shrimp.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to suppress the generation of shoves (specs) even after a lapse of time after production, to provide a product having an excellent appearance and excellent taste and texture. An object of the present invention is to provide noodles having a high raw noodle pH of less than 8, and a method for producing the same. Still another object of the present invention is to provide a flour composition for noodles having a pH of less than 8 in raw noodles that can be effectively used for the production of the above-mentioned noodles free of shrimp.

[0005]

The present inventors have intensively studied to achieve the above object. As a result, glucose oxidase 1.5 to 3000 units and glucose 0.0
When noodles having a pH of less than 8 in raw noodles are produced by adding 1 g or more, even after a long time from the production, generation of shreds (specs) is suppressed, and high-quality noodles excellent in appearance can be obtained. And completed the present invention.

That is, the present invention is characterized by using a noodle-making raw material obtained by adding 1.5 to 3000 units of glucose oxidase and 0.01 g or more of glucose to 1 kg of flour. Noodles having a pH of less than 8 in raw noodles.

Further, the present invention is characterized by adding 1.5 to 3000 units of glucose oxidase and 0.01 g or more of glucose to 1 kg of flour at a ratio of raw noodles. A flour composition for noodles that is less than 8.

The present invention relates to (i) 1.5-3000 units of glucose oxidase and 0.01 k of glucose per 1 kg of flour mainly composed of wheat flour.
g or more is added to the flour during the preparation of the dough, or (ii) a dough is prepared using a flour composition previously added with 1.5 to 3000 units of glucose oxidase and 0.01 g or more of glucose. And a method for producing noodles having a pH of less than 8 in raw noodles.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The term "noodles having a pH of less than 8 in raw noodles" as used in the present invention refers to a noodle having a pH of 8 obtained by kneading flours mainly composed of flour.
Noodles or sheet-like noodle skin products in which the dough is made into a noodle string, and stored, distributed, or sold in the state of raw noodles or semi-dried noodles, or frozen as they are without being gelatinized Noodles that are often stored, distributed, and sold as frozen noodles.Typical examples include noodle skins such as udon noodles, gyoza skin, shumai skin, and spring roll skin. .

In the present invention, 1.5 to 3000 units of glucose oxidase and 0.01 g or more of glucose are added to 1 kg of flour used for production of noodles having a pH of less than 8 in raw noodles. With respect to 1 kg of flour, if the amount of glucose oxidase added is less than 1.5 units, the effect of suppressing the generation of shrimp in noodles having a pH of less than 8 in raw noodles is reduced, while if it exceeds 3000 units, the noodles Texture and taste are reduced. Further, when the amount of glucose added is less than 0.01 g per 1 kg of flour, the effect of suppressing the generation of shrimp in noodles having a pH of less than 8 in raw noodles is reduced. The amount of glucose added was 1 kg of flour from the viewpoint of taste and texture of the obtained noodles.
Is preferably 10 g or less.

In the present specification, the unit (U) indicating the activity unit of glucose oxidase means a value measured by the method described in the following Examples. The term "pH in raw noodles" as used herein refers to a pH value measured as described below.

[Measurement of pH in raw noodles] To 5 g of raw noodles, 50 ml of distilled water was added, and homogenized with a homogenizer for 3 minutes.
It is measured with an H meter, and the pH value is defined as the pH of the raw noodles.

[0013] In the present invention, as the flour used for the production of noodles, flour mainly comprising flour is preferably used. If necessary, one or more of the other flours such as various starches, rice flour, buckwheat flour or the like may be used. Two or more can be used in combination.

[0014] Glucose oxidase used in the present invention is an enzyme having a catalytic action for a reaction of oxidizing glucose to produce gluconic acid and hydrogen peroxide. Glucose oxidase produced by filamentous fungi or bacteria is usually used for foods. In the present invention, any glucose oxidase that can be used for foods can be used, and the origin, preparation method and the like are not particularly limited. As glucose oxidase, both glucose oxidase having relatively low purity for food addition and glucose oxidase preparation having high purity can be used. In the present invention, glucose conventionally used for foods is used.

Further, in the present invention, in order to decompose and remove hydrogen peroxide generated by the oxidation of glucose by the catalytic action of glucose oxidase, a hydrogen peroxide degrading enzyme such as catalase or peroxidase may be used in combination. preferable. When a hydrogen peroxide decomposing enzyme such as catalase or peroxidase is used in combination, the amount used is not particularly limited, and may be determined according to the amount of hydrogen peroxide generated by oxidation of glucose.

Further, in the present invention, in the production of noodles, together with glucose oxidase and glucose,
If necessary, other components and raw materials conventionally used for the production of noodles can be used. Examples of such other components and raw materials include, for example, salt, surfactant, gums and other thickeners, coloring agents, vitamins and minerals, egg white powder, proteins, and the like.
One or more of these can be used.

[0017] In the production of noodles having a pH of less than 8 in raw noodles by adding glucose oxidase and glucose to flour, (i) glucose oxidase is added to 1 kg of flour at the time of dough preparation (kneading). 1.5-3
2,000 units and 0.01 g or more of glucose are added together with other components as necessary to produce noodle dough,
A method of cutting or extruding into noodle strings, cutting or forming into noodle skin according to the type of noodles using the noodle dough obtained thereby, or (ii) glucose oxidase 1.5 to 1 kg of flour A flour composition for noodles is prepared in advance by adding up to 3000 units and 0.01 g or more of glucose with other components as necessary, and a noodle dough is produced using the flour composition for noodles, thereby being obtained. Depending on the type of noodles, a method of cutting or extruding into noodle strings, cutting into noodle skin, or forming into noodle skin can be adopted according to the type of noodles.

When noodles having a pH of less than 8 in raw noodles are produced by the method (i), glucose oxidase and / or glucose may be added to flour in the form of dry powder, It may be added in a state of being dissolved or dispersed in water or other liquid used for, or a part may be added to flour and the remainder may be dissolved or dispersed in water or other liquid and added. The order and the method of addition are not particularly limited.

When noodles having a pH of less than 8 in raw noodles are produced by the method (ii), glucose oxidase, glucose and other optional components are added in a dry powder state. It is preferable to prepare a flour composition for noodles by adding to flour. The resulting flour composition for noodles is stored for long periods at room temperature or refrigerated temperature while preventing the denaturation or deactivation of glucose oxidase, glucose and other components added as needed therein. And can be stored, distributed and sold in the form of a flour composition for noodles (mixed flour). When using the flour composition for noodles, glucose oxidase, glucose and possibly other components are separately procured during the production of the noodles, and the time and effort required to add them to flour in a predetermined amount thereof are eliminated. Using the flour composition for noodles, Hoshi (spec)
Noodles having a pH of less than 8 in high-quality raw noodles free from the occurrence of odor can be produced very easily and in a short time.

In the present invention, the method for producing noodle dough, cutting and extruding into noodle strings, cutting and forming into noodle skin, and the like when producing noodles having a pH of less than 8 in raw noodles are not particularly limited.
It can be performed by a conventionally used method depending on the type of noodles and the like. Although not limited, the noodles of the present invention can be produced by, for example, a roll noodle method, a hand-rolled noodle method, a hand-made noodle method, an extrusion noodle method, or the like.

The noodles having a pH of less than 8 in the raw noodles of the present invention may be in the form of raw noodles or semi-dried noodles, stored, circulated or sold at a refrigerated temperature and optionally at a normal temperature, or may be prepared as described above. The noodles or semi-dried noodles may be frozen as it is to make frozen noodles, which may be stored, distributed, and sold. Among them, the present invention is particularly effective as a method for suppressing the generation of shrimp on fresh noodles stored, distributed, and sold at a refrigerated temperature or in some cases at a normal temperature. Store the noodles of the present invention (especially raw noodles) at refrigerated temperatures,
In the case of distribution and sales, generally a refrigeration temperature of 0 to 10 ° C. is preferably employed. In the case of the above refrigeration temperature,
Even when one week has passed after the production of the noodles, the occurrence of shreds (specs) is small and the shreds are not increased, so that good appearance and quality can be maintained.

When raw noodles or semi-dried noodles are frozen without being pre-gelatinized into frozen noodles, the freezing method and the freezing conditions are not particularly limited. Is preferred. The freezing method and conditions at that time are as follows: noodles are rapidly frozen in an atmosphere temperature of −30 ° C. to −40 ° C. for about 1 hour using a quick freezing device such as a shock freezer or a deep freezer;
It is preferable to store at an ambient temperature of 10 ° C. to −20 ° C. to suppress the growth of ice crystals and to freeze-preserve.

Each of the above-mentioned noodles is purchased by each retail store or consumer and cooked in the same manner as conventional noodles, whereby cooked noodles having no spots and excellent appearance can be obtained.

[0024]

EXAMPLES The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited thereto. In the following examples,% indicates% by weight, and part indicates parts by weight. Also,
The activities of glucose oxidase and catalase used in the following examples were measured as follows.

[Method for Measuring Glucose Oxidase Activity] (1) Reagent: (a) Substrate solution: 10% (W / V) aqueous glucose solution. (B) Phenol-containing buffer: 1.36 g of potassium dihydrogen phosphate was added to and dissolved in 80 ml of distilled water, and then 3 ml of an aqueous phenol solution (50 mg / ml) and an aqueous solution of "Triton X-100" (manufactured by Sigma) ( 50mg /
ml), and the pH was adjusted to 7.0 with a 1 M aqueous sodium hydroxide solution.
Filled up with (C) Peroxidase solution: peroxidase (Si
40 g of “Type II” manufactured by GMA Co., Ltd.
The solution was added and dissolved (prepared at the time of use). (D) Aminoantipyrine solution: A solution obtained by weighing out 40 mg of aminoantipyrine (manufactured by Sigma) and adding 10 ml of cold water to dissolve (prepared at the time of use). (E) Enzyme sample solution: A predetermined amount of a glucose oxidase sample is weighed, and ice-cooled 0.1 M phosphate buffer (pH 7.0).
Dissolve in 0) and dilute as appropriate.

(2) Operation: (i) A constant-temperature cell holder set at 37 ° C. is previously mounted on a spectrophotometer, and a quartz cell having an optical path length of 10 mm is set. Into this quartz cell, 2 m of the above phenol-containing buffer was added.
l, substrate solution 0.5 ml, peroxidase solution 0.5
Add 0.1 ml of aminoantipyrine solution and stir with a stir bar and preincubate at 37 ° C. for 10 minutes. After pre-incubation, 0.1m of enzyme sample solution
1), mix well, and carry out an enzyme reaction at 37 ° C. At this time, the start of the enzyme reaction is defined as the time when the enzyme sample solution is added. Using distilled water as a control, the change in absorbance at a wavelength of 500 nm is measured, and the absorbance 2 minutes after the start of the reaction (A ₂ ) and the absorbance 5 minutes after the start of the reaction (A ₅ ) are measured. (Ii) Separately, as a blank test, the same operation as in the above (i) was performed using 0.1 M phosphate buffer (pH 7.0) instead of the enzyme sample solution, and 2 minutes and 5 minutes after the start of the reaction.
The change in absorbance at a wavelength of 500 nm after elapse of minutes is measured, and the absorbance (B ₂ ) two minutes after the start of the reaction and the absorbance (B ₅ ) after five minutes have elapsed are measured. (Iii) Under the above conditions, the amount of enzyme required to oxidize 1 μmole of glucose per minute is defined as 1 unit (U), and the glucose oxidase activity is calculated by the following equation.

[0027]

## EQU1 ## Glucose oxidase activity (U / g) = {(A ₅ −
A ₂ ) − (B ₅ −B ₂ )} × n × 2.218 where n = dilution factor per gram of enzyme sample

[Measurement of catalase activity] (i) Reagent: (a) Substrate solution: 30% (W / W) hydrogen peroxide 0.13
5 ml was weighed and added to 50 mM phosphate buffer (pH
7.0) to make 100 ml. Water as a control
The absorbance of this solution at a wavelength of 240 nm was measured,
Confirm that it is within the range of 52 to 0.55.
If it is less than 52, a slight amount of hydrogen peroxide is added.
If it exceeds 55, add 50 mM phosphate buffer,
The substrate solution is adjusted so as to be in the range of 0.52 to 0.55. (B) 50 mM phosphate buffer (pH 7.0): 50 m
PH by the addition of 50 mM KH ₂ PO ₄ in M Na ₂ HPO ₄
The solution adjusted to 7.0 was added to a 50 mM phosphate buffer (pH
7.0). (C) Enzyme sample solution: A required amount of the enzyme sample was weighed and cooled on ice.
It is appropriately diluted and dissolved using 0 mM phosphate buffer (pH 7.0) and used as an enzyme sample solution.

(Ii) Operation: A constant-temperature cell holder set at 25 ° C. is previously mounted on a spectrophotometer, and a quartz cell having an optical path length of 10 mm is set. The substrate solution was added to the quartz cell.
Weigh 9 ml and pre-incubate at 25 ° C. for 10 minutes. Then, 0.1 ml of the enzyme sample solution is added and mixed well. Immediately at 25 ° C., the change in absorbance at a wavelength of 500 nm is measured with respect to this solution using distilled water as a control, and the absorbance ranges from 0.45 to 0.40. Measure the time (in minutes) required to decrease. (Iii) Calculation of catalase activity: Under the above conditions, the amount of enzyme required to decompose 1 μmole of hydrogen peroxide per minute is defined as one unit, and the catalase activity is determined by the following equation.

[0030]

## EQU2 ## Catalase activity (unit / mg) = (34.
5 × n) / t In the formula, n: dilution factor of the enzyme sample solution t: time required for the absorbance to decrease to the range of 0.45 to 0.40 (minute)

Example 1 [Production of Gyoza Skin and Gyoza] (1) Flour (“Kamelia” manufactured by Nisshin Flour Milling Co., Ltd.) 1
To the kg, glucose oxidase ("Type VII" manufactured by Sigma) and glucose were added in the amounts shown in Table 3 below to prepare a flour composition for gyoza skin. At this time, the wheat flour compositions of Experiment Nos. 2 and 4 to 19 to which glucose oxidase was added contained catalase (Sigma) which is a hydrogen peroxide degrading enzyme.
(“Product Number C-40”, manufactured by the company) was added in an amount equivalent to 200 units (U). (2) To 100 parts of the flour composition obtained in the above (1), an aqueous solution obtained by dissolving 1 part of sodium chloride in 36 parts of water was added.
After mixing for minutes, the dough was made into a noodle band using a noodle-making roll (roll gap: 3.0 mm), put in a plastic bag, and aged at room temperature (25 ° C.) for 30 minutes. (3) The noodle belt aged in (2) was further rolled by a noodle roll to form a noodle belt having a thickness of about 0.8 mm. Cut out this noodle band using a circular mold with a diameter of 12 cm,
A round gyoza skin was obtained.

(4) Put the gyoza rind obtained in the above (3) in a plastic bag and put it in a refrigerator (inside temperature 5 ° C.) for 7 hours.
After storing for a day, remove it from the refrigerator, take it out of the bag,
Hoshi (spec) was visually observed and evaluated according to the evaluation criteria shown in Table 1 below.
As shown in Table 3 below. As shown in Table 1 below, evaluation of the state of occurrence of hosi was performed using, as a control, those to which glucose oxidase and glucose were not added (experiment number 1). (6) The skin of the gyoza, which has been evaluated for the occurrence of the shrimp in (5) above, is wrapped with 10 g of a pre-manufactured product using minced meat, minced vegetables and seasonings, and is spread with oil after shaping. Cooked side by side in a fry pan. (7) The gyoza obtained in the above (6) was eaten by 10 panelists, and the texture of the ear portion of the skin was measured as shown in Table 2 below.
After having been evaluated according to the evaluation criteria shown in
As shown in Table 3 below.

[0033]

[Table 1] Occurrence of hosi in noodles 5 points: Compared with the control example, the number of the debris is less than 30% thereof, which is extremely small, and the size of the debris is extremely small. 4 points: Compared with the control example, the number of the debris is 30% or more and less than 50% thereof, which is very small, and the size of the debris is quite small, and the occurrence of the debris is hardly noticeable. 3 points: Compared with the control example, the number of the debris is less than 50% to less than 75%, and the size of the debris is also small. 2 points: Compared with the control example, the number of the pruners is 75% or more and less than 90%, and the size of the pruners is slightly smaller. 1 point: The number and size of the reeds are almost the same as those of the control, and the appearance is poor due to the occurrence of the reeds.

[0034]

[Table 2] [Evaluation criteria for texture of gyoza skin] 5 points: Very supple and firm, with extremely good melting in the mouth. 4 points: Flexible and firm, with good melting in the mouth. 3 points: Both suppleness and melting in the mouth have no special features and ordinary texture. 2 points: Slightly ragged, brittle or gummy, slightly poor texture. 1 point: Very poor texture that is loose, brittle or gummy and difficult to bite.

[0035]

[Table 3]

From the results shown in Table 3 above, the skins of Gyoza of Experiment Nos. 5 to 18 in which glucose oxidase was added in an amount of 1.5 to 3000 units and glucose in an amount of 0.01 g or more per 1 kg of flour were found to be glucose oxidase. It can be seen that, compared to the ginger skin of Experiment No. 1 (control example) to which glucose was not added and even after refrigerated storage for 7 days, the generation of shrub (spec) was less. In particular, Experiment Nos. 7 to 10 and Experiment Nos. 16 to 16 in which 7.5 to 150 units of glucose oxidase and 1 g or more of glucose were added to 1 kg of flour.
The gyoza skin of No. 18 has a significantly reduced appearance of shreds (specs), a small size of shreds, a good appearance and excellent texture even after refrigerated storage for 7 days. Recognize.

Example 2 [Production of Udon] (1) 1 kg of flour ("Tokujaku" manufactured by Nisshin Flour Milling Co., Ltd.)
Then, glucose oxidase ("Type VII" manufactured by Sigma) and glucose were added in the amounts shown in Table 5 below to prepare a flour composition for udon. In addition, at that time, the wheat flour compositions of Experiment Nos. 20 and 22 to 36 to which glucose oxidase was added include:
Catalase (“Product Number C-40” manufactured by Sigma), which is a hydrogen peroxide degrading enzyme, was added in an amount equivalent to 200 units (U). (2) To 100 parts of the flour composition obtained in (1) above, an aqueous solution obtained by dissolving 3 parts of salt in 38 parts of water was added, and 10 parts of
After mixing for minutes, the dough was put into a noodle band using a noodle-making roll (roll gap: 3.6 mm), then put in a plastic bag and aged at room temperature (25 ° C.) for 30 minutes. (3) The noodle belt aged in the above (2) was further rolled by a noodle roll to form a noodle belt having a thickness of about 2.5 mm. This noodle strip was cut into noodle strings using a No. 10 cutting edge to produce raw udon.

(4) Put the raw udon obtained in the above (3) in a plastic bag and put it in a refrigerator (4-8 ° C internal temperature).
After storing for a day, remove it from the refrigerator, take it out of the bag,
Hoshi (spec) was visually observed and evaluated according to the evaluation criteria shown in Table 1 above.
The results are shown in Table 5 below. As described in Table 1 above, evaluation of the state of occurrence of the shrimp was performed using noodles to which glucose oxidase and glucose were not added as a control. (5) After boiling the raw udon for which the evaluation of the occurrence of the shrimp has been completed in (4) above, in sufficient boiling water, boil the boil so that the yield indicated by the above formula is 310 ± 2%, and then boil it.
Immediately after washing with water, the texture was evaluated by 10 panelists according to the evaluation criteria shown in Table 4 below, and the average value was taken. The results were as shown in Table 5 below. In addition, the boiling yield of the boiled noodles referred to in the present specification refers to a value obtained by the following mathematical formula.

[0039]

[Equation 3] Boiling yield of noodle (%) = (W ₁ / W ₀ ) × 100 where W ₁ = weight (g) of boiled noodle after boiling and draining, W ₀ = raw noodle before boiling Weight of flour in (g)
Represents However, the moisture content in the wheat flour used in the preparation of raw noodles was determined value of the W ₀ as being 14.5%.

[0040]

[Table 4] [Evaluation criteria for texture of udon] 5 points: Strong viscoelasticity, soft and crunchy, and extremely good texture. 4 points: Viscoelasticity is rather strong, it is somewhat soft, and it has a good texture. 3 points: The viscoelasticity, softness, and sensation are not particularly characteristic and have a normal texture. 2 points: The viscoelasticity is slightly weak, the softness is slightly less, the mochi feeling is slightly less, and the texture is rather poor. 1 point: There is no viscoelasticity and the texture is very rough and hard and has poor texture.

[0041]

[Table 5]

From the results in Table 5 above, it was found that Experiment Nos. 22 to 36 to which glucose oxidase and glucose were added were used.
Compared to the fresh udon of Experiment No. 19 (control example) to which glucose oxidase and glucose were not added, the fresh noodles produced less foshi (spec) even after refrigerated for 7 days. Thus, it can be seen that in the raw udon of Experiment Nos. 23 to 36, in which glucose oxidase was added at a ratio of 1.5 to 3000 units and glucose at a ratio of 0.01 g or more, the generation of the shrimp was more effectively suppressed. In particular, raw noodles of Experiment Nos. 25 to 28 and Experiment Nos. 34 to 36 in which 7.5 to 150 units of glucose oxidase and 1 g or more of glucose were added to 1 kg of flour,
It can be seen that even after refrigerated storage for 7 days, the generation of shreds (specs) is greatly reduced, the shredder size is small, the appearance is good, and the texture is excellent.

[0043]

According to the present invention, the pH of raw noodles prepared from noodle-making raw materials obtained by adding 1.5 to 3000 units of glucose oxidase and 0.01 g or more of glucose to 1 kg of flour is 8%. The noodles of the present invention are less than the noodles even after the dough is manufactured.
Is suppressed, and a good appearance can be maintained for a long time. Then, noodles having a pH of less than 8 in raw noodles prepared using noodle-making raw materials obtained by adding 1.5 to 3000 units of glucose oxidase and 0.01 g or more of glucose to 1 kg of flour When the flour composition of the present invention is used, during the production of noodles, glucose oxidase, glucose and optionally other components are separately procured without the need to add a predetermined amount thereof to flour without the need for Using the flour composition for noodles, high-quality, free of shrimp (spec)
Noodles having a pH of less than 8 in raw noodles can be produced very easily and in a short time.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Miwa Takahashi 5-3-1 Tsurugaoka, Oi-machi, Iruma-gun, Saitama Pref. Nisshin Flour Milling Co., Ltd.

Claims (4)

[Claims] 1. A raw noodle raw material obtained by adding 1.5 to 3000 units of glucose oxidase and 0.01 g or more of glucose to 1 kg of flour at a ratio of raw noodles. Noodles having a pH of less than 8. 2. The noodles according to claim 1, which is raw noodles, semi-dried noodles, dried noodles, instant noodles, noodle skin or frozen noodles. 3. A raw noodle having a pH of less than 8 characterized by adding 1.5 to 3000 units of glucose oxidase and 0.01 g or more of glucose to 1 kg of flour. Flour composition for noodles. 4. A method according to claim 1, wherein (i) 1.5 to 3000 units of glucose oxidase and 0.01 g or more of glucose are added to the flour during the preparation of the dough for 1 kg of flour mainly composed of flour, or (ii) Glucose oxidase 1.5-3000 units and glucose 0.1.
Using a flour composition that is added in advance of 01 kg or more,
A method of preparing dough and producing noodles having a pH of less than 8 in raw noodles.