KR101255526B1 - Process for producing noodles - Google Patents

Abstract

Noodles, especially those that have a large time lag from the boil process to the meal (noodles whose starch aging is an issue, such as boiled noodles or noodles that go through refrigeration distribution processes), suppress starch aging and further improve the texture of the noodles. By suppressing changes over time by strengthening gradients, resilience, and viscosity, it is possible to provide a texture closer to the face immediately after life.

A chelating agent, a reducing agent and a transglutaminase are added to the raw grain powder of noodles.

Noodles, texture gradient, elasticity, viscosity, change over time, chelating agent, reducing agent, transglutaminase, enzyme preparation

Description

Process for producing noodles

The present invention relates to a method for producing noodles and noodles using an enzyme preparation containing a transglutaminase, a chelating agent and a reducing agent, a chelating agent, a reducing agent and a transglutaminase.

Noodles such as udon noodles, noodles, Chinese noodles, and pasta have infiltrated the diet of Japanese people since ancient times, and are still frequently used on the table. In recent years, cooked noodles are widely distributed on the market, and instant noodles that are ready to be eaten only by reheating in a microwave oven or by pouring noodles are used in many homes for their simplicity.

Noodles sold in convenience stores and supermarkets are mainly boiled or steamed noodles, and there is a time difference from the time of boiling at the manufacturing site until the consumer eats. After the boiling process or steaming process, the quality of the noodles is rapidly deteriorated. For example, the starch in the noodles ages, leading to deterioration of texture, and the disintegrated starch particles on the surface of the noodles develop stickiness and adhere to each other. Phenomena such as deterioration of loosening occur. The same challenge is found in the conveniences and supermarkets, as well as the noodles cooked together with the restaurant chain. For example, in a restaurant chain, if it takes 10 to 20 minutes to boil the process, such as udon, to shorten its cooking process, boil the noodles in advance before taking the order, and reheat them in a short time when the order is placed. There are many places to do with the flow to complete. Quality deterioration progresses gradually from the time of boiling, and, for example, in the case of noodles having a relatively thick thickness, the noodles are also related to the thickness of the noodles, but when boiled for 30 minutes or more, remarkably swollen noodles are observed. many. Needless to say, thin noodles such as Chinese noodles and noodles can be called out in a shorter period of time, ie just a few minutes. The above-mentioned subjects have been studied for a long time, and technologies for inhibiting aging of starch by adding materials that delay aging, for example, processed starch or thickened polysaccharides, gluten such as gluten, gliadine, and glutenine A technique for suppressing changes over time by adding a protein involved in formation to strengthen the in-plane structure has been reported.

There have been a number of reports on the use of chelating agents for noodles. For example, Patent Document 1 (Japanese Patent Laid-Open No. 63-157950) describes adding a composition consisting of Nurukic acid and a chelating agent to noodles. However, the technique described in this document aims at producing raw noodles having good color tone, very low color tone deterioration due to fading, and having an antiseptic effect against bacterial contamination. The improvement of the texture of noodles and the suppression of changes over time differ from the present invention in that there is no description.

The use of organic acid salts for noodles has been studied for a long time. For example, Patent Document 2 (see Japanese Patent Laid-Open No. Hei 2-190157) contains 0.2% or more of organic acid salts in wheat flour. The method of addition is described. When such a technique is used, it is possible to impart strong elasticity to the noodles, but the object is the texture modification of the freshly boiled noodles, and the noodles that have been boiled or the noodles undergoing the refrigeration distribution process are not described at all. The task is different. In addition, Patent Document 3 (reference: Japanese Laid-Open Patent Publication No. 2002-27930) discloses a step of manufacturing a cotton dough, a step of boiling a cotton line made of the cotton dough, and a step of immersing the noodles obtained in the boiling step in a solution. It comprises a, characterized in that using the organic acid and / or salt thereof having a pH of 4.0 to 5.5 of the 1% mass aqueous solution in the process of producing the cotton dough and the process of boiling cotton line consisting of the cotton dough, steamed (boiled ) It is described that cotton can be prepared that is excellent in the shelf life, texture and unwindability of noodles. Although the noodles to be contrasted partially overlap, the difference from the present invention is that the present invention expresses the effect only by adding when producing the cotton dough, but in Patent Document 3, not only when manufacturing the cotton dough, After boiling, it is essential to immerse the noodles in the aqueous organic acid-organic acid solution.

The use of polymerized phosphate (also referred to as condensed phosphate) for noodles is described in the literature and the like, for example, in Non-Patent Document 1 (refer to page 697 ~ 698 issued by the Japanese Soybean Research Society, revised third edition). Condensed phosphate has been described as being widely used in noodles for the purpose of improving water retention, blocking metal ions, preventing starch aging, and homogeneous dispersion of water. However, it is said that it is difficult to modify cotton with condensation phosphate alone.

There have been a plurality of reports in the past regarding the use of a reducing agent for noodles. For example, Patent Document 4 (see Japanese Patent No. 2987369) discloses 0.02 with respect to raw grain powder in the manufacture of dried noodles with added salt. By adding less than% by weight glutathione, it is described that thermal expansion during cotton line drying can be prevented and roughness of the surface of the surface can be prevented. Further, in Patent Document 5 (reference: Japanese Patent Application Laid-Open No. 10-262588), glutathione is contained in an amount of 0.02 to 100 parts by weight in 100% by weight of the grain powder, in which grain powder mainly containing wheat flour is blended. By containing 1.0% by weight, it is said that instant noodles can be produced excellent in resilience by providing good surface quality even without adding salt. Patent Documents 4 and 5 are techniques related to instant noodles, and the life of the present invention is different from the improvement of the quality of noodles (boiled noodles, noodles subjected to refrigeration distribution) with a time difference until eating.

On the other hand, there are several reports also about the quality improvement method of noodles using the transglutaminase. As a technique closest to the form of this invention, the provision of elasticity and viscosity of cotton using a reducing agent, such as a transglutaminase and a carbonate and / or glutathione, and the technique of improving the reducibility at the time of pouring water This is reported (patent document 5). As for the noodles discussed in Examples of Patent Document 5, there is no description that starch is added to the raw grain powder. Thus, the starch is added to the raw grain powder, which is a subject of the present invention, and the noodles are cooked or refrigerated. As for the aging of starch, which is a significant problem in terms of circulation, it is not adopted as a problem, and it is considered that the problem to be solved is different from the present invention. In addition, texture deterioration due to aging of starch means that the texture retained in the starch is not diffused into the surface as the starch ages, so that the texture gradient (elasticity) and elasticity and viscosity of the noodles are not felt. Point out.

However, none of the techniques described above is effective enough for the noodles which are boiled before eating or during the refrigeration distribution process. In particular, the deterioration of texture due to aging of the starch in the starch is increased. Further improvement is required. In other words, in noodles cooked or refrigerated, it is necessary to suppress starch aging and to enhance the texture of the noodles (centrality), elasticity, and viscosity, thereby providing a texture closer to the noodles immediately after boiling. It is required.

The present invention relates to noodles, in particular, noodles which have a large time difference from the boiling process to eating (noodles whose starch aging is a problem, such as boiled noodles or noodles undergoing a refrigeration distribution process). The object of the present invention is to provide a texture closer to the surface immediately after life, that is, to suppress changes over time in the texture by strengthening (centrality), elasticity, and viscosity.

As a result of intensive studies, the present inventors have found that by adding a chelating agent, a reducing agent and a transglutaminase to the raw grain powder, it is possible to suppress the aging of starch and further enhance the texture gradient (centrality), elasticity and viscosity of cotton. In addition, it has been found that time-dependent change suppression can be achieved, and the present invention has been completed. That is, the present invention is as follows.

(1) An enzyme preparation comprising a transglutaminase, a chelating agent and a reducing agent.

(2) The enzyme preparation according to item (1), further comprising an emulsifier.

(3) The enzyme preparation according to item (2), wherein the emulsifier is sucrose fatty acid ester.

(4) The enzyme preparation according to any one of items (1) to (3), wherein the chelating agent is citrate and / or polymerized phosphate, and the reducing agent is glutathione and / or cysteine.

(5) A method of producing noodles characterized by using grain powder, transglutaminase, chelating agent and reducing agent.

(6) The production method according to item (5), further comprising an emulsifier.

(7) The production method according to item (6), wherein the emulsifier is sucrose fatty acid ester.

(8) The ratio according to any one of items (5) to (7), wherein the ratio of the total number of moles of raw grain powder-derived alkaline earth metals to the number of moles of chelating agent multiplied by the coordination number is 1.0: 0.7 to 4.0. Manufacturing method.

(9) The production method according to any one of items (5) to (8), wherein the chelating agent is citrate and the reducing agent is glutathione and / or cysteine.

(10) The method for producing noodles according to item (9), wherein the molar ratio of the raw earth powder-derived alkaline earth metal to citrate is 1: 0.5 to 1.3.

(11) The production method according to any one of items (5) to (8), wherein the chelating agent is a polymeric phosphate and the reducing agent is glutathione and / or cysteine.

(12) Noodles produced by the method according to any one of items (5) to (11) above.

First, an enzyme preparation that can be effectively used in the manufacture of the noodles of the present invention, that is, (1) transglutaminase, (2) chelating agent and (3) reducing agent, active ingredient derived from wheat as desired, as an active ingredient. An enzyme preparation characterized by containing also is described.

Transglutaminase catalyzes the acyl transfer reaction of the amine-carboxyamide group of the glutamine residue in the protein or peptide chain with the primary amine, and ε- (γ-Glu) if the primary amine is the lysine residue of the protein. -Lys is an enzyme having the action of forming a crosslink. As long as the transglutaminase used in the present invention has transglutaminase activity, the origin thereof is not particularly relevant, for example, Streptomyces mobaraensis IFO13819. Previously classified as Streptobertisilium genus Although, in the current classification, streptoverticlium is classified as Streptomyces), etc. derived from microorganisms, abbreviated as MTGase; See Japanese Patent Application Laid-Open No. 64-27471 and US Patent No. 5,156,956; fish derived from mammals such as molmot (see Japanese Patent Application Laid-Open No. 58-14964), cod, etc. Of origin [see: Seki Nobuo et al., Journal of the Fisheries Society of Japan, Vol. 56, No. 1, page 125 (1990)], what is present in the blood (also called Factor XIII), and produced by other gene combination methods. Japanese Patent Application Laid-Open No. 1-300889, Japanese Patent Application Laid-Open No. 5-199883, Japanese Patent Application Laid-Open No. 6-225775, WO 93/15234 pamphlet, etc. can be used. . As the transglutaminase used in the present invention, any of the above-mentioned transglutaminases can be used, but it is preferable to use a microorganism derived from a microorganism that can be commercially mass-produced and readily available at low cost.

The amount of transglutaminase added to the noodles is 0.01 to 50 units, preferably 0.1 to 10 units, per gram of wheat protein. If the addition amount is less than 0.01 unit, a sufficient addition effect is not obtained. If the addition amount is more than 50 units, an additional modification effect suitable for the addition amount is not obtained, and disadvantages such as high cost are large, and in some cases, the cotton is too hard. It may cause a bad influence on the texture. In addition, the active unit of transglutaminase is measured and defined by the following hydroxamate method. That is, in a reaction system based on benzyloxycarbonyl-L-glutamylglycine and hydroxylamine in a Tris buffer solution having a temperature of 37 ° C. and pH 6.0, the hydroxamic acid produced by the action of TGase was subjected to iron in the presence of trichloroacetic acid. It was made into a complex, and then the absorbance at 525 nm was measured, the amount of hydroxamic acid was determined by the calibration curve, and the amount of enzyme that produced 1 μmol of hydroxamic acid in 1 minute was determined by the active unit of TGase, that is, 1 unit (1 U). (Japanese Patent Laid-Open No. 64-27471).

Next, the chelating agent used for adjustment of the enzyme formulation of this invention is demonstrated. In the present invention, the chelating agent preferably has weak alkali to alkaline properties. The chelating agent utilizes its alkaline properties to increase the solubility of the protein that is the substrate of transglutaminase in the noodles, and forms a complex with magnesium or calcium, which is contained in a relatively large amount in the raw material powder. It is assumed that it is converted to a form that is likely to chelate and contribute to gluten formation. The substrate is increased by the properties of the chelating agent (weak alkaline to alkaline), the reaction of the transglutaminase is more promoted, and the network-like densification of gluten by the complex of the produced divalent ions and the chelating agent is performed in parallel. It is thought that synergistic physical property improvement is realized as a result. As the chelating agent having such an action, any material can be used as long as it exhibits weak alkali to alkali characteristics and maintains chelating ability. For example, sodium citrate, potassium citrate, sodium tartrate, potassium tartrate, sodium malate, potassium malate, Polymeric phosphate etc. are mentioned. For example, in the case of using a gravity component (first portion), the amount of addition of the chelating agent is determined by adding the coordination number to the total number of moles of alkaline earth metals (calcium and magnesium contained in the raw material grain powder) versus the number of moles of the chelating agent. Multiplying values (e.g., in the case of citrate, since the coordination number is 3, the molar number of citrate x3, and in the case of tartarate and malate, the coordination number is 2, the molar number of the organic acid salt x2, p In the case of tetrasodium rolate, since the coordination number is 2, the ratio of the number of moles of the polymerized phosphate x2) is preferably in the range of 1.0: 0.7 to 4.0, preferably 1.0 to 3.5, more preferably 1.2 to 3.4, and citric acid As for the salt, the molar ratio of raw earth flour-derived alkaline earth metals (calcium, magnesium) to citrate is most preferably in the range of 1.0: 0.5 to 1.1. In the case of tetrasodium pyrrolate, the molar ratio of the raw earth flour-derived alkaline earth metal (calcium, magnesium) to the pyrroline acid salt is preferably in the range of 1.0: 0.5 to 1.3, preferably 1.0: 0.5 to 1.1. In addition, the content of the raw grain powder used for noodles varies slightly depending on seasonal fluctuations or kinds of wheat. Grain Powder of the Invention The optimum amount of the chelating agent added to the raw grain powder does not change significantly even if there is some variation in the content of alkaline earth metals. In view of this, the addition amount of the chelating agent can be said to be good if it is within the range of the value calculated using the lowest value and the highest value of the alkaline earth metal content contained in various grain powders. That is, according to the literature (refer to the Ministry of Science and Technology Vol. 5, Food Composition Table (2001)), the calcium of various raw grain powders usable for cotton is 0.20 to 0.29 g / 1kg grain powder, and magnesium is 0.12 to 0.36. g / 1 kg grain powder, the width of the total amount of the material amount of alkaline earth metals represented by such calcium and magnesium is 0.0099 to 0.022 mol / 1 kg raw grain powder. Therefore, by using this value to specify the range of the chelating agent in the present invention, as the chelating agent, the total molar ratio of the alkaline earth metal (calcium and magnesium contained in the raw grain powder) to the number of moles of the chelating agent as the chelating agent The ratio of the product multiplied by the coordination number is preferably in the range of 1.0: 0.7 to 4.0. As for the citrate, the molar ratio of the raw earth flour-derived alkaline earth metal (calcium and magnesium) to the citrate is preferably in the range of 1.0: 0.5 to 1.3. .

Reducing agents include reducing sugars such as maltose, lactose and glucose, thiol compounds such as glutathione and cysteine, and the like, but from the viewpoint of taste, it is preferable to use glutathione or cysteine.

As glutathione or cysteine, commercially available glutathione and cysteine may be used, and a yeast extract containing such a thiol compound may also be used. The yeast extract containing glutathione preferably has a glutathione content of 1% or more, more preferably 5% or more per yeast extract dry weight. The yeast extract containing cysteine preferably has a cysteine content of at least 0.2% and more preferably 1% or more per yeast extract dry weight.

In addition, in the present invention, the reducing agent affects the disulfide bond formation of wheat gluten to strengthen the viscous component of noodles, and overall gives the noodles a desirable texture. In particular, in the boiled noodle which is an important subject of the present invention, or the boiled and then refrigerated product, since the aging of the starch proceeds considerably and the viscosity characteristic is lost, its effect is great.

In addition, as an emulsifier which can be used in this invention, a kind does not matter, but glycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, soybean phospholipid, propylene glycolic acid ester, etc. are mentioned, Among these, sucrose fatty acid ester is mentioned. Most preferred.

There is no particular difficulty in preparing the enzyme preparation of the present invention containing the above-mentioned transglutaminase, chelating agent and reducing agent and, if desired, an emulsifier as an active ingredient. Except for the inclusion of a chelating agent and a reducing agent and, if desired, an emulsifier, conventionally known formulations in the art can be suitably followed.

The enzyme preparation of the present invention may be formulated with food excipients such as starch, dextrin, reduced maltose syrup powder, lactose and the like from the viewpoint of preparation or from the viewpoint of ease of use. Alternatively, the enzyme preparation of the present invention can be used as a modifier such as starch, processed starch, egg white, wheat gluten, and the like, thick polysaccharides, acidulants, and the like, which are usually used in the manufacture of cotton, and if the purpose of the present invention is achieved, It is not specifically limited. Moreover, there is no problem even if it contains an adjuvant which improves the stabilizer of an enzyme and the powder characteristic of an enzyme preparation.

In the present invention, the blending ratio of the transglutaminase, the chelating agent, the reducing agent and the emulsifier to be contained in the enzyme preparation is the required amount of the transglutaminase, the chelating agent, the reducing agent and the emulsifier in the method for producing the noodles according to the present invention. It is desirable to satisfy at the same time. As such a compounding ratio, it is the ratio of 0.001-0.03g chelating agent, 0.0001-1g of reducing agents, and 0.0001-1g of emulsifiers per unit of transglutaminase.

Therefore, the enzyme preparation of the present invention, as is apparent from the action of each component thereof, it is natural to suppress the aging of starch in the noodles, and further to suppress the change over time, but in general, grains such as wheat flour as the main raw material It is useful for protein-containing foods, and for example, various kinds of noodles, biscuits, cake mixes, confectionary, breads, and the like, which are foods containing wheat protein, give a more desirable texture to the formation of cross-linking polymerization of proteins, and are effective. It is to express the function. As described above, the enzyme preparation of the present invention mainly describes noodles in foods containing cereals such as wheat flour. However, calcium and magnesium minerals, which contribute to protein and gluten reinforcement, which serve as substrates for transglutaminase, are described. Needless to say, if the food contains, the texture improvement effect is similarly obtained.

Next, the manufacturing method of the noodles of this invention is demonstrated.

Noodles to be produced by the manufacturing method of the present invention, such as medium noodles (including dumplings, spring rolls, hot spring, etc.), udon noodles, noodles, noodles, cold noodles, spaghetti, macaroni and the like are widely included. In addition, raw noodles, boiled noodles, steamed noodles, dried noodles, noodle soup, etc., which are in a distribution form having different degrees of instantification, are widely included.

There are no particular difficulties in producing such various noodles by the method of the present invention using a transglutaminase, a chelate and a reducing agent, and an emulsifier as desired. In the manufacturing process of the cotton dough, all of the raw materials, including the type of the raw materials, the blending ratio, and the like, comply with the conventional methods for preparing noodles, except for using a transglutaminase, a chelating agent and a reducing agent, and an emulsifier as desired. Because it can. Of course, the enzyme preparation of the present invention described above can also be used as the transglutaminase, the chelating agent and the reducing agent and, if desired, the emulsifier.

In addition, the outline of the manufacturing method of such noodles is to prepare and ripen cotton dough using various auxiliary ingredients in the main raw materials of grain powder such as wheat flour, noodles powder, etc. The cotton line obtained is circulated as a) raw noodles, b) dried and dried or semi-dried noodles, and c) boiled and boiled noodles.

In the present invention, the raw grain powder may be a grain powder capable of producing cotton dough, and may include wheat flour, noodle powder, durum powder, soy flour, and the like. Although starch raw material may be added or may not be added, it is more preferable to add starch when time passes until it is eaten from a processing process. The starch added at this time may be derived from, but wheat starch, potato starch, corn-derived starch, tapioca-derived starch, etc. are mentioned, but tapioca-derived starch is more preferable. In addition, the processing method of starch itself does not matter, and (alpha), esterification (acetic esterification, octenyl succinic acid ester, phosphate esterification, etc.), etherification (hydroxypropyl etherification, carboxymethyl etherification) And the like, and processing methods such as crosslinking.

Therefore, in the expression of enzyme action, it is generally necessary to maintain a mixture of enzyme and substrate under conditions of temperature and time suitable for the expression of enzyme action. However, in the case of producing noodles according to the present invention, it is possible to express the enzymatic action of transglutaminase during the usual manufacturing process of cotton dough without particularly considering such time.

Hereinafter, although an Example is given and this invention is further demonstrated in detail, this invention is not limited to these Examples.

Example 1

(Udon)

Gravity wheat flour [Ref .: Suzume, manufactured by Nisshinsei Co., Ltd.] 300 g, tapioca processed starch [Ref .: Matsuya Sakura 2, manufactured by Matsuya Chemical Co., Ltd.] 200 g and active gluten [Ref. Shigisha Co., Ltd. "Aglu G"] 25 g, 5 g of the enzyme preparation (a) shown in Table 1 were weighed and transferred into one bag, and the powdered raw materials were mixed for 1 minute, followed by a Hobart mixer (cf. Eye make, product name: Kitchen Aid, model: KSM5]. Further, 20 g of salt was dissolved in 220 g of water, a salt solution was prepared in which the solution temperature was set at 20 ° C., and a small amount of salt solution was added while rotating the mixer, and premixing was performed for 3 minutes in memory 1. Thereafter, the memory was raised to 2, and the dough was obtained by mixing for 9 minutes. The powder was kneaded in accordance with the conventional method with a noodle making machine (cf. manufactured by Shinagawa Menki Sesakusho Co., Ltd.). After being combined and rolled, the dough was aged at room temperature for 60 minutes and cut out with a blade 10 times. In order to make the amount of enzyme reaction uniformly in each test section, the cut cotton line was frozen by dividing 100 g each into a plastic packaging material. After the freezing treatment was completed in all the test zones, one test bag was taken out and placed in boiling water in a frozen state and boiled for 4 minutes. The boiled noodles are rinsed with iced water and squeezed for 1 minute. Soaked five minutes of Soya Five Five (Fuji Seiyu Co., Ltd.) solution is immersed in a 2% aqueous solution and placed in a colander for 15 minutes at room temperature to remove the aqueous solution of Soya Five. It was. The prepared cotton was sealed in a bag and stored in a refrigerator for 12 hours. At the time of evaluation, 20 ml of shisu was added to the cotton taken out of the bag and water was immediately removed with chopsticks, and excess water was removed from a colander to obtain a sample for evaluation.

For comparison, neither transglutaminase nor sodium carbonate, trisodium citrate, or cysteine-containing yeast extract was added (control 1), but transglutaminase and trisodium citrate were used but cysteine-containing yeast extract was added. Uncontrolled (control 2: using enzyme preparation (b)), transglutaminase and sodium carbonate were used but no cysteine-containing yeast extract was added (control 3: using enzyme preparation (c)), trans Udon was prepared by the same treatment with respect to those using glutaminase, sodium carbonate and cysteine-containing yeast extract (Control 4: using enzyme preparation (d)).

Evaluation items of the sensory evaluation of the udon prepared above evaluated six kinds of hardness, elasticity, viscosity, sense of center, texture balance, and resistance to change over time. Hardness was measured when the cotton was cut with teeth, elasticity was the repulsive force felt before cutting the cotton with teeth, and viscosity was evaluated as the gradient of the texture of the outer and central parts of the cotton. The panelists were composed of 10 professional panelists, and all the items of Control 1 were scored 3 points, and Controls 2 to 4 and the present invention were evaluated with 0.5 points between 1 and 5 points. In addition, regarding the items except comprehensive evaluation, the criteria for increasing or decreasing the scores were added when the characteristics were strong, and deducted when the characteristics were weak. As for the difference, the 0.5 point difference is slightly different (you can recognize the difference by comparing several times precisely), and the 1.0 point difference is clearly visible (the difference can be recognized 1-2 times), 1.5 Gradually, a big difference was recognized (a difference can be recognized once), and a 2 point difference was evaluated as a very big difference (a difference can be recognized once, and the difference is very large). Regarding change with time, 30 minutes from the initial evaluation, re-evaluation was performed, and O was used for maintaining the texture at the time of initial evaluation, and X for large change. As for the balance of the texture, evaluated that the balance of the whole texture was very good, ◎, the balance was good, O, and the poor balance was X, which was not good or bad in the middle thereof as Δ. In addition, when there were points to mention in addition to an evaluation item, it filled in the special matter matter column. The evaluation results are shown in Table 2.

In the present invention, all of the hardness, elasticity, viscosity, and the sense of center showed a significant difference compared to the control 1, and marked improvement in the viscosity, the sense of center compared to the other control. Control 2 has slightly enhanced hardness compared to Control 1, but generally does not show a significant improvement. On the other hand, the control products 3 and 4 were significantly increased compared to the control product 1 in terms of hardness and elasticity, but the improvement effect on the viscosity and the sense of center was weak. Moreover, the flavor which added salty water was felt, and there was a sense of incongruity as udon. From these results, it was confirmed that when an alkaline substance and a transglutaminase were simply added, such as sodium carbonate, hardness and elasticity were improved, but a sufficient improvement effect was not obtained overall. In addition, it was confirmed that the cysteine-containing yeast extract is effective for suppressing viscosity and aging change, but it was confirmed that its effect becomes more remarkable when combined with citrate.

Example 2

(Effect of Emulsifier)

Gravity wheat flour [Ref .: Suzume, manufactured by Nisshinsei Co., Ltd.] 300 g, tapioca processed starch [Ref .: Matsuya Sakura 2, manufactured by Matsuya Chemical Co., Ltd.] 200 g and active gluten [Ref. Shigisa Co., Ltd. "Aglu G"] 25g, the enzyme preparation (e) or enzyme preparation (f) shown in Table 3, each weighed 5g, was transferred to one bag, and the powder raw materials were mixed for 1 minute. Commercially available sucrose fatty acid esters were used as emulsifiers. The subsequent operation was carried out in the same manner as in Example 1 to prepare a udon. Evaluation was also performed in the same manner as in Example 1. In addition, the thing which did not add the enzyme preparation was manufactured as the control product 5, and was used as the reference | standard at the time of sensory evaluation. What used this invention 2 and enzyme preparation (f) was made into this invention 3 the surface using the enzyme preparation (e).

As shown in Table 4, it was confirmed that by adding sucrose fatty acid ester which is an emulsifier, the elasticity and the sense of center were further improved.

Example 3

(Optimum addition amount of chelating agent)

Gravity wheat flour [Ref .: Suzume, manufactured by Nisshinsei Co., Ltd.] 300 g, tapioca processed starch [Ref .: Matsuya Sakura 2, manufactured by Matsuya Chemical Co., Ltd.] 200 g and active gluten [Ref. 25 g of Shigisa Co., Ltd. "Aglu G"] and 5 g of the enzyme preparations (g) to (k) shown in Table 5 were measured and transferred to one bag, and the powder raw materials were mixed for 1 minute. The subsequent operation was carried out in the same manner as in Example 1 to prepare a udon. Evaluation was also performed in the same manner as in Example 1. In addition, the thing which did not add the enzyme preparation was manufactured as the control product 6, and was used as the reference | standard at the time of sensory evaluation. The side using the enzyme preparations (g)-(k) was made into invention products 4-8 in order.

The evaluation results are shown in Table 6.

According to Table 6, although the improvement effect was weak in the texture evaluation item of this invention 4 and 8, the time-dependent change inhibitory effect was fully confirmed. The texture improvement effect and the time-dependent change suppression effect of the present inventions 5 to 7 are perfect, and no strange flavor was felt at all.

Example 4

(Kind of chelating agent)

Gravity wheat flour [Ref .: Suzume, manufactured by Nisshinsei Co., Ltd.] 300 g, tapioca processed starch [Ref .: Matsuya Sakura 2, manufactured by Matsuya Chemical Co., Ltd.] 200 g and active gluten [Ref. 25 g of "Aglu G" manufactured by Shikai Co., Ltd., and 5 g of the enzyme preparations (l) to (n) shown in Table 7 were weighed and transferred into one bag, and the powder raw materials were mixed for 1 minute. The subsequent operation was carried out in the same manner as in Example 1 to prepare a udon. Evaluation was also performed in the same manner as in Example 1. In addition, the thing which did not add the enzyme preparation was manufactured as the control product 7, and it used as the reference | standard at the time of sensory evaluation.

The evaluation results are shown in Table 8.

From Table 8, it was confirmed that a polymeric phosphate can also be used as a chelating agent in addition to the citric acid verified in Examples 1-3. Also in the test piece to which the polymeric phosphate was added (Invention 10-11), the texture improvement effect and the time-dependent change inhibitory effect were confirmed, but this invention 10 was slightly weak in the texture improvement effect.

According to the present invention, aging of starch is suppressed with respect to noodles, especially noodles which have a large time difference from the heating step to the eating (noodles with starch aging, such as boiled noodles or noodles undergoing a refrigeration distribution process). Furthermore, by suppressing changes over time by strengthening the texture gradient (elasticity), elasticity and viscosity of the noodles, it is possible to provide a texture closer to the noodles immediately after boiling.

Claims (12)

Transglutaminase; For use in boiled noodles or noodles undergoing refrigeration distribution, characterized by containing at least one chelating agent in sodium citrate, potassium citrate, sodium tartrate, potassium tartrate, sodium malate, potassium malate and polymerized phosphate, and a reducing agent. Enzyme preparations for. The enzyme preparation for use in boiled noodles or noodles undergoing a refrigeration distribution process, according to claim 1, further comprising an emulsifier. The enzyme preparation according to claim 2, wherein said emulsifier is sucrose fatty acid ester. The process according to any one of claims 1 to 3, wherein the chelating agent is at least one of sodium citrate, potassium citrate and polymerized phosphate, and the reducing agent is at least one of glutathione and cysteine. Enzyme preparations for use in noodles. Grain powder; Transglutaminase; A method for producing boiled noodle or noodle subjected to refrigeration distribution, characterized by using at least one chelating agent in sodium citrate, potassium citrate, sodium tartrate, potassium tartrate, sodium malate, potassium malate and polymerized phosphate, and a reducing agent. The method for producing boiled noodles or noodles according to a refrigeration distribution process according to claim 5, further comprising an emulsifier. 7. The method of claim 6, wherein the emulsifier is sucrose fatty acid ester. The boiled noodles or chilled food according to any one of claims 5 to 7, wherein a ratio of the total number of moles of the alkaline earth metal derived from the raw grain powder to the number of moles of the chelating agent multiplied by the coordination number is 1.0: 0.7 to 4.0. Noodles manufacturing method through the distribution process. The method for producing noodles according to any one of claims 5 to 7, wherein the chelating agent is sodium citrate or potassium citrate, and the reducing agent is at least one of glutathione and cysteine. 10. The method of claim 9, wherein the molar ratio of alkaline earth metal derived from raw grain powder to sodium citrate or potassium citrate is from 1.0: 0.5 to 1.3. The method for producing boiled noodles or noodles according to any one of claims 5 to 7, wherein the chelating agent is a polymerized phosphate, and the reducing agent is at least one of glutathione and cysteine. Boiled noodles or noodles which are subjected to the refrigeration distribution process manufactured by the method of any one of Claims 5-7.