KR20080093058A - Enzyme preparation for instant noodle and method of producing instant noodle - Google Patents

Abstract

a method for providing an effect of modifying an instant noodle even when transglutaminase is added in a small amount; and a method of economically producing an instant noodle having a glutinous core portion and well-balanced texture. [MEANS FOR SOLVING PROBLEMS] Disclosed is a method of producing an the instant noodle, wherein transglutaminaze and at least one material selected from an animal extract, gelatin, and a gelatin hydrolysate.

Description

Enzyme preparation for instant noodle and method of producing instant noodle

The present invention relates to an enzyme preparation for instant noodles containing a transglutaminase and a method for producing instant noodles using a transglutaminase.

Transglutaminase is frequently used for the purpose of modifying the texture of noodles. For example, Patent Document 1 (Japanese Patent Application Laid-Open No. Hei 11-346689) is an instant that aims to improve elasticity and viscosity. Examples of use for cotton are disclosed. Since conventional instant noodles have a homogeneous texture, the demand for instant noodles with a hard texture and viscous texture when starting to chew like raw noodles is increasing, but the effect of the amount per transglutaminase added to instant noodles The use of transglutaminase for instant noodles is not advanced because it is lower than the effect of raw noodles and it is difficult to use transglutaminase for instant noodles from an economical point of view. For example, in the manufacturing method of the medium screen (raw noodles) disclosed by patent document 2 (Unexamined-Japanese-Patent No. 2000-60431), the amount of transglutaminase used is 1.0 unit per 1g of protein in wheat flour, The amount of transglutaminase used in the instant noodles production method disclosed in Patent Document 1 is 5 units per 1 g of wheat flour protein.

The present invention provides a method in which an instant noodles modification effect is obtained despite a small amount of transglutaminase added, and provides a method for economically producing instant noodles having a good balance with a strong viscosity of the central portion. For the purpose of

As a result of intensive studies by the present inventors, by using a combination of transglutaminase and at least one material selected from animal extracts, gelatin and gelatin hydrolysates, the effect of modifying instant noodles with transglutaminase can be improved. It has been found that the present invention has been completed. That is, this invention is as follows.

(1) An enzyme preparation for instant noodles comprising at least one material selected from the group consisting of animal extracts, gelatin and gelatin hydrolysates and a transglutaminase.

(2) A method for producing instant noodles, characterized by adding at least one material selected from the group consisting of animal extracts, gelatin and gelatin hydrolysates and transglutaminase.

(3) The method according to (2), wherein the amount of the transglutaminase added is 0.01 to 3 units per 1 g of the protein in the raw grain flour.

According to the present invention, the effect of modifying the instant noodles by the transglutaminase can be improved, and even if the addition amount of the transglutaminase is small, it is possible to give the instant noodles well-balanced hardness and viscosity.

Best Mode for Carrying Out the Invention

The instant noodles of the present invention refer to raw noodles obtained by using cereal meals such as wheat flour as the main raw materials, if necessary, which are 20% or less of moisture, which is fried in oil or dried by hot air, after retreatment. The so-called raw type noodles, which have been preserved by the light and the like, are not included in the present invention. Wheat flour, buckwheat flour, starch, rice flour, etc. which are used as the raw material of instant noodles of this invention are mentioned.

The transglutaminase used in the present invention catalyzes the acyl transfer reaction of the amine-carboxyamide group and the primary amine of the glutamine residue in the protein or peptide chain, and when the primary amine is the lysine residue of the protein, ε- (γ -Glu) .Lys is an enzyme that functions to form crosslinks. As long as the transglutaminase used in the present invention has transglutaminase activity, its origin does not matter, for example, the genus Streptomyces mobaraensis IFO13819. Was classified into the genus Streptoverticillium , but is currently derived from microorganisms such as streptoverticillium (classified as MTGase). Originated from mammals such as Japanese Patent Application Laid-Open No. 64-27471, US Patent No. 5156956, and Malmot (see Japanese Patent Application Laid-Open No. 58-14964) and cod, etc. [Ref .: Sekinobuo et al., Journal of the Fisheries Society of Japan 56, No. 1, p. 125 (1990)], present in blood (also called factor XIII), produced by other genetic recombination methods. Japanese Patent Application Laid-Open No. 1-300889, Japanese Patent Laid-Open No. 5-199883, Japanese Patent Laid-Open No. 6-225775, WO93 / 15234 International Publication Pamphlet, and the like. As the transglutaminase used in the present invention, any of the above-mentioned transglutaminase may be used, but it is preferable to use a microorganism derived from a microorganism that is commercially available for mass production and is readily available at low cost.

The amount of the transglutaminase used is preferably 0.01 to 3 units, more preferably 0.05 to 2 units, and most preferably 0.1 to 1.0 units per gram of protein in the raw flour. In addition, the active unit of a transglutaminase is measured and defined by the following hydroxamate method. That is, in a reaction system based on penyloxycarbonyl-L-glutamylglycine and hydroxylamine in a Tris buffer at a temperature of 37 ° C. and pH 6.0, TGase is applied to produce the hydroxamic acid in the presence of trichloroacetic acid. The iron complex was used, 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 calculated from the active units of TGase, that is, 1 unit ( 1U) (see Japanese Patent Laid-Open No. 64-27471).

As the animal extract used in the present invention, meat, bone, leather, etc., such as poultry, pig, cow, sheep, goat, fish and the like, are extracted with hot water or the like, or decomposed by enzymes or acids and then hydrothermally extracted. And a concentrated solution of these extracts, or an extract, a powder obtained by drying the concentrate, and the like.

As for the usage-amount of an animal extract, 0.1-5 g is preferable and 0.2-2 g is more preferable as a soluble solid amount with respect to 1 kg of flour. If it is less than this range, the synergistic effect with a transglutaminase will not be exhibited, and in most cases, the texture of a cotton will become sticky or it is unpreferable because the taste of noodles is too thick.

As gelatin used in the present invention, any of acid-treated and alkali-treated gelatin can be used, and the origin thereof can be any of poultry, pig, cow, sheep, chlorine and fish. Anything can be used. Moreover, the material called collagen is also contained in the gelatin of this invention.

The amount of gelatin used is preferably 0.1 to 5 g, more preferably 0.2 to 2 g, based on 1 kg of flour. If it is less than this range, the synergistic effect with a transglutaminase will not be exhibited, and in most cases, cotton texture will become sticky texture, and it is unpreferable.

The gelatin hydrolyzate used in the present invention is obtained by lowering gelatin by heating, protease, acid, and alkali. As the raw gelatin, any of acid treated or alkaline treated gelatin may be used, and the origin thereof may be any of poultry, pig, cow, sheep, goat, or fish, and any portion of leather or bone may be used. have. In addition, materials called collagen hydrolyzate, collagen peptide, gelatin peptide are also included in the gelatin hydrolyzate in the present invention.

0.1-5 g is preferable with respect to 1 kg of grain meal, and, as for the usage-amount of gelatin hydrolyzate, 0.2-2 g is more preferable. If it is less than this range, the synergistic effect with a transglutaminase cannot be exhibited, and in most cases, it is unpreferable because the texture of noodles becomes sticky texture.

Instant noodles according to the present invention are added with water to the cereals and sub-materials of the main raw material, aged after a certain period of time, if necessary, by heating and steaming the oil obtained through each process of mixing, compounding, rolling and cotton line extraction, By frying or hot air drying.

The transglutaminase, animal extract, gelatin, gelatin hydrolyzate used as an auxiliary raw material may be mixed in the flour beforehand, or may be mixed with the flour after dissolving in water for hydrolysis.

Since the transglutaminase acts effectively on the protein in the cotton pad after the rolling process and until the heat treatment is performed, the longer the time for standing (so-called aging) in the meantime, the effect of the transglutaminase is obtained. It is easy to do it and also effects can be obtained with smaller amounts of transglutaminase.

Hereinafter, although an Example is given and this invention is demonstrated in more detail, this invention is not limited to such an Example.

(Example 1)

Semi-strong wheat flour (brand name: No. 1, manufacturer: Nishinsei Hounsa) 850g and tapioca starch (brand name: Matsutani Sakura, manufacturer: Matsutani Kagusa) were added to a vacuum grinder and mixed for 2 minutes. 15 g of salt, liver medicinal product (brand name: Kansui X, manufacturer: Nippon Colloid Co., Ltd.), `` Activiva '' Koshiki (25U / g active from transglutaminase, manufacturer: Ajinomoto Co., Ltd.), 2 g of chicken extract (brand name: Chicken AO, chicken bone) Derived, hot water extraction, soluble solids concentration 53%, manufacturer: Ajinomoto Co.) 1g was dissolved in 340g of water, put into a vacuum mill and mixed for 15 minutes, and then allowed to stand for 10 minutes. The obtained matted dough was subjected to rolling, compounding and rolling of the dough according to a conventional method using a noodle making machine (manufacturer: Fuji mill) to prepare a dough having a thickness of 1.00 mm, thereby obtaining a cotton stand. . The cotton stand was left at 20 degreeC for 10 minutes, it cut | disconnected using the cutting blade of # 16, and fell at 95 degreeC for 3 minutes. The steamed noodles were placed in a 12 cm x 10 cm x 3 cm mold (70 g content) and fried for 75 seconds in palm oil heated at 145 DEG C to obtain instant noodles. In addition, the amount of transglutaminase per 1 g of wheat flour protein was 0.5 U.

Instead of the chicken extract, instant noodles were prepared in the same manner as in Example 1 except that 0.58 of gelatin (from acid-treated donpi gelatin, manufactured by Nitta Gelatin) was used.

Instead of the chicken extract, instant noodles were prepared in the same manner as in Example 1 except that 0.5 g of collagen peptide (derived from donpi gelatin, average molecular weight 2000, manufactured by Nitta Gelatin) was used.

For comparison, in the same manner as in Example 1 with respect to Example 1 in which no transglutaminase and chicken extract were used, no transglutaminase was used, and no chicken extract was used. Instant noodles were prepared.

Hot water was poured into the prepared instant noodles for 4 minutes before eating and sensory evaluation. The evaluation item of sensory evaluation was made into 2 items of "hardness" which feels when a noodle is cut with a tooth, and "viscosity" which is felt in the center of a noodle, and evaluated the comparative example 1 by 0 point by 0.5 point. Evaluation was conducted by three panelists. Table 1 shows the criteria for the formulation of the subsidiary ingredients, the mean of the grades and the grade of each plot.

Rating criteria

<Longitude> <Center viscosity>

Score Criteria Score Criteria

        3 has sufficient hardness 3 has sufficient viscosity

        2 Slightly lacking hardness 2 Slightly lacking viscosity

        1 Insufficient hardness 1 Viscosity

As is clear from the results shown in Table 1, in addition to transglutaminase, by using any one of animal extracts, gelatin or gelatin hydrolysates, the amount of transglutaminase added is 0.5 U per 1 g of raw wheat flour protein. Despite the small amount, the texture of instant noodles was dramatically improved.

Since the modification effect of the instant noodles by the transglutaminase can be improved, and even if a small amount of the transglutaminase is added, it is possible to give the instant noodles a well-balanced hardness and viscosity. It is useful for manufacturing.

Claims (3)

An enzyme preparation for instant noodles comprising at least one material selected from the group consisting of animal extracts, gelatin and gelatin hydrolysates and transglutaminase. A method for producing instant noodles, characterized in that at least one material selected from the group consisting of animal extracts, gelatin and gelatin hydrolysates and transglutaminase are added. The method according to claim 2, wherein the amount of transglutaminase added is 0.01 to 3 units per gram of protein in the raw flour.