KR20170057448A - Production method for noodles, and noodle separation improver - Google Patents

Abstract

[Problem] It is an object of the present invention to provide a delicious noodle, a method of producing the noodle efficiently, and a separation improving agent of noodle by suppressing quality deterioration such as deterioration in surface separation in preservation. [Solution] By adding lipase and amylase having 1,3-position specificity among lipases to the cotton, it is possible to dramatically improve the deterioration of the separation of the cotton in the case of preservation, and further, water-soluble hemicellulose is additionally used, The separability can be further improved.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing noodles,

The present invention relates to a method for producing noodles and a separating agent for cotton.

Recently, due to diversification of foods, needs for processed foods are increasing. In particular, noodles are sold in convenience stores, supermarkets, etc., and many consumers have begun eating them.

In such distributed and commercially available processed food products, particular problems are processing convenience and quality deterioration with time. Noodles generally contain starch, and during processing and cooking, the starch flows out to the food surface, causing the food to bind to each other. As a result, due to the adhesion of the surfaces, it becomes difficult to subculture in one batch or to mix with broth or sauce at the time of ingestion. In the case of the instant surface, the portion to which the surface is bonded becomes difficult to recover by hot water. These problems result in a decrease in production efficiency and an increase in cost, as well as a difficulty in eating the finished food and a lack of taste.

As a conventional method for eliminating the binding property between these foods and improving the separability, a method of adding a liquid having a function of separating the cotton strands is known. For example, there is a method of mixing oil or fat retaining oil (emulsified oil) (Patent Document 1). However, when oil is used as a separating agent, oil stagnation occurs in the broth during ingestion, Can not use it. In addition, a method of adding a sucrose fatty acid ester having a high HLB (Patent Document 2), a method of adding an organic acid (Patent Document 3), a method of processing while imparting mechanical vibration (Patent Document 4) , And a method using water-soluble hemicellulose (Patent Document 4). In any case, however, sufficient separability can not be obtained, and when the emulsifier is used alone, the texture is deteriorated.

Conventionally, a method of adding an enzyme to a cotton dough is known. For example, Patent Document 5-9 describes a method of adding lipase to cotton dough. In either case, the effect of improving texture and separation was confirmed, but the effect is not sufficient.

The addition of amylase is also described in Patent Document 10, but the effect of separability is not sufficient, and the method of treating the α-amylase with amylase and deactivating it by heating is problematic in that it lacks simplicity.

Japanese Patent Application Laid-Open No. 3-175940 Japanese Patent Publication No. 60-8103 Japanese Patent Application Laid-Open No. 61-181350 Japanese Patent Application Laid-Open No. 6-121647 Japanese Patent Application Laid-Open No. 5-292908 Japanese Patent Application Laid-Open No. 6-113771 Japanese Patent Application Laid-Open No. 9-70269 Japanese Patent Application Laid-Open No. 2001-224299 Japanese Patent Application Laid-Open No. 2001-327257 Japanese Laid-Open Patent Publication No. 07-123943

It is an object of the present invention to provide a noodle, a method of producing the same, and a separation improving agent for the noodle efficiently, by suppressing deterioration in quality such as deterioration in separation during preservation.

DISCLOSURE OF THE INVENTION The inventors of the present invention have conducted intensive studies in view of the above problems. As a result, it has been found that lipase and amylase having 1,3-position specificity can be added to a cotton face to improve the elasticity and stickiness, It was found that the deterioration of the separability was dramatically improved. Further, the present inventors have completed the present invention by discovering that the separation of the surface is further improved by using water-soluble hemicellulose in combination.

That is,

(1) a process for producing noodles, which comprises adding 1 to 20 units of lipase having 1, 3-position specificity per 1 g of raw material powder and 0.1 to 5 units of amylase per 1 g of raw material powder to the dough,

(2) The amylase is an? -Amylase, a method for producing the noodles described in (1)

(3) The method for producing noodles according to (1) or (2), further comprising water-soluble hemicellulose,

(4) Water-soluble hemicellulose is derived from soybean, (3) the production method of noodles,

(5) The legumes are soybeans or peas, (4) the production method of noodles,

(6) The noodle produced by the production method according to any one of (1) to (5)

(7) A process for separating and improving noodles, characterized by adding 0.1 to 5 units of amylase per 1 g of raw material powder to lipase having 1,3-position specificity of 1 to 20 units per 1 g of raw material powder,

(8) lipase having 1,3-position specificity of 1 to 20 units per gram of raw material powder and 0.1 to 5 units of amylase per gram of raw material powder.

According to the present invention, lipase and amylase having 1,3-position specificity are added to the cotton to improve the separability of noodles even after preservation, and also maintain the elasticity and stickiness of the cotton. In addition, separability is further improved by using water-soluble hemicellulose in combination.

Hereinafter, the present invention will be described in detail.

(noodles)

The noodles of the present invention are noodles, noodles, fried noodles, hot-air dried instant noodles, freeze-dried instant noodles, and the like. Specifically, noodles such as buckwheat noodles, udon noodles, kishimen noodles, Chinese noodles, pasta, macaroni, Pho, Korean noodles, and vermicelli.

Such noodles include processed foods of the final product type intended for eating on the spot, semi-finished products requiring cooking at the time of eating, starting from being cooked at home, and stored at room temperature, refrigeration, freezing, And the like.

(Lipase)

The lipase having 1,3-position specificity used in the present invention can be used as a lipase derived from a microorganism such as a bacterium, a fungus, a yeast, a filamentous fungus, a actinomycetes and the like as well as an animal origin such as pancreas, liver, milk, Of plant-derived lipase such as lipase, rice bran, castor, enbory, wheat, rapeseed, and peanut. On the other hand, the above-mentioned lipase may be a coenzyme containing the lipase in addition to the purified lipase. For example, in the case of an enzyme derived from a microorganism, a lipase-containing aqueous solution containing a medium component in which a microorganism is cultured, .

The origins of 1,3-regiospecific lipase is the lipase, microorganisms of animal origin, such as the pancreas, liver, milk, saliva, Aspergillus (Aspergillus) in, Lee jomu Accor (Rhizomucor), An My Dermo System (Theremomyces) The genus Rhizopus , the genus Chromobacterium , the genus Mucor , the genus Saccharomycopsis , the genus Phycomyces , the genus Alcaligenes , a Pseudomonas (Pseudomonas) are preferred. It is preferable that the lipase of the present invention be obtained by increasing the purity and purification degree of the lipase by, for example, general enzyme purification method or production of lipase by high secretion in order to enhance the lipolytic activity per lipid of the lipase preparation. In addition, genetically engineered lipases can also be used.

Whether or not 1,3-position specificity in lipase is judged by the test method described in, for example, "Index expressing quantitatively the position specificity of lipase" (Fermentation Engineering Journal: No. 5, 405-421 Can be evaluated. The commercially available enzymes include lipase A "Amano" 6, lipase G "Amano" 50, lipase DF "Amano Enzyme Inc.", lipase A-10D (Nagase ChemteX Corporation), Bakenzyme ) L80000B (DSM). On the other hand, lipases having no 1,3-position specificity include, for example, lipase AY "Amano" 30D-K (Amano Enzyme), lipase MY, and lipase OF (Meito Sangto Co, Ltd.).

The lipase having 1,3-position specificity of the present invention is preferably blended in the range of 1 to 20 units, and more preferably 2 to 15 units, per 1 g of the raw material powder used for the cotton. If the content of the lipase having 1,3-position specificity is too low, the separability of the surface becomes insufficient. If the content of the lipase having 1,3-position specificity is too high, bad flavor derived from fatty acid may occur.

Furthermore, 1 unit of lipase having 1,3-position specificity according to the present invention is measured by the method shown in JIS0601 ^-1995 "method measuring the activity of the industrial lipase". That is, 1 unit represents the amount of enzyme which liberates 1 μmol of fatty acid in the substrate (olive oil) for 1 minute under a specific condition.

The reason why lipase contributes to the separation of cotton is that the fat contained in the wheat is decomposed in the cotton dough to produce monoglyceride and diglyceride. The resulting monoglyceride and diglyceride are supposed to act on the starch of the cotton dough and the like to improve the separability. In the lipase having 1,3-position specificity, the fatty acid at the 2-position is not cleaved and the reaction is stopped in the monoglyceride state. However, the lipase which acts randomly is difficult to separate because fatty acids at all positions are cleaved, It is presumed that an unpleasant fragrance derived from a fatty acid tends to appear.

(Amylase)

Examples of the amylase used in the present invention include those derived from animals such as pancreas of small or pigs, those derived from plants such as malt, barley, wheat, sweet potato and soybean, bacteria, fungi, yeast, And those derived from microorganisms. The amylase described above may be a coenzyme containing such an amylase in addition to the purified one. For example, in the case of an enzyme derived from a microorganism, an amylase-containing aqueous solution containing a medium component in which a microorganism is cultured, or a dried product thereof. Examples of microorganism-derived microorganisms include amylase derived from genus Bacillus or Aspergillus, and examples thereof include? -Amylase,? -Amylase and glucoamylase. Of these,? - Amylase is most preferred. These may be used alone or in combination of two or more.

The amount of the amylase is preferably in the range of 0.1 to 5 unit / g, more preferably 0.2 to 3 unit / g, based on 1 g of the raw material powder used for the cotton. If the content of the amylase is too low, the separability of the surface becomes insufficient, and if the content of the amylase is too high, the surface may become too soft.

On the other hand, the term "unit of amylase" used in the present invention is measured by the method described in "Method for measuring the activity of α-amylase" described in existing additive reference materials. That is, 1 unit represents the amount of enzyme which reduces 10% of the blue color by starch iodine for 1 minute when the potato starch is used as a substrate and tested under specified conditions.

In the present invention, the raw material powder is used for kneading cotton, and many wheat flour is used. However, it may include barley, rye, soybean, other legumes, buckwheat, rice, corn and other flour. Also included are proteins such as starch, processed powders, saccharides, water soluble dietary fiber, insoluble dietary fiber, soybean milk powder, soy protein, milk protein, whey protein, egg white, egg yolk, collagen and proteolytic products and peptides Maybe. In the present invention, these are raw material powders.

(Water-soluble hemicellulose)

Water-soluble hemicellulose can be obtained from raw materials such as oil seeds (palm, coconut, corn, cottonseed) or cereals (rice, wheat), soybeans (soybeans, red beans, peas etc.) In the present invention, soybean is preferably derived from soybean, more preferably soybean or pea, more preferably soybean, among which cotyledon is preferred.

The water-soluble hemicellulose can be obtained by a method of extracting water or hot water from a raw material containing hemicellulose, a method of heating extraction under acidic or alkaline conditions, and an extraction method by enzymatic decomposition.

A preferred example of the method for producing a water-soluble hemicellulose in the case of using soybean as a raw material is as follows. These raw materials are heated and decomposed under acidic to alkaline conditions, preferably at a pH near the isoelectric point of each protein, preferably 80 ° C or more and 130 ° C or less, more preferably 100 ° C or more and 130 ° C or less, Soluble hemicellulose can be obtained by fractionating the water-soluble fraction, drying it as it is, removing the hydrophobic substance or the low molecular substance by, for example, an activated carbon treatment, a resin adsorption treatment or an ethanol precipitation treatment and drying.

The amount of the water-soluble hemicellulose to be added in the present invention is not particularly limited, but it is 0.01 to 5% by weight, more preferably 0.05 to 3% by weight, based on the powder used for the cotton.

(protein)

The protein used in the present invention is preferably a thermostable protein derived from soybean, pea, mung bean, wheat, wheat or egg white, and more preferably soybean protein, pea, mung bean, and the like. In addition, the soy protein is more preferable because it can suppress the cost and can impart more firmness and elasticity to the texture. Examples of the soybean protein include alkaline earth metal binders of soybean protein isolate, alkaline earth metal binding cleavage soybean protein, concentrated soybean protein, cell soymilk, cell soymilk powder, defatted soybean milk, defatted soybean milk powder, defatted soybean milk or defatted soybean milk powder . One or more of these proteins can be used in combination.

The method for producing a protein is not particularly limited as long as it is a general method in food production and is manufactured through processes such as hydrolysis extraction, isoelectric point precipitation, membrane separation, washing with water, purification and desalting. If necessary, these proteins may be decomposed with an acid, an alkali, an enzyme, or the like.

It is essential to blend lipase having 1,3-position specificity with amylase in the noodle of the present invention. However, in addition to water-soluble hemicellulose, it can be used in combination with other additives for the purpose of adjusting the quality of the surface, have. Other additives include monosaccharides such as glucose and fructose, sucrose, maltose, lactose, raffinose, maltotriose, trehalose, stachyose, stachyose, maltotetraose, and oligosaccharides such as sugar alcohols, dextrin, funoran, agar, carrageenan, furcelleran, tamarind seed, polysaccharides, tara gum, karaya gum, tragacanth gum, pectin, xanthan gum, sodium alginate, guar gum, Gati gum, locust bean gum, pullulan, gellan gum, arabic gum, curdlan, crystalline cellulose, methylcellulose, hydroxypropylmethylcellulose, hydroxypropylmethylcellulose, Hyaluronic acid, cyclodextrin, chitosan, carboxymethylcellulose Polysaccharides such as various starches such as lactose (CMC), propylene glycol esters of alginic acid and processed starches, hydrolysates of these polysaccharides, proteins such as milk, soybean, egg and wheat, gelatin, soluble collagen, Salts, acetic acid, citric acid, lactic acid, acidic acid such as adipic acid and gluconic acid, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, lecithin and stearoyl lactate salt When an emulsifier is used in combination, the separability and surface quality of the surface are improved. In addition, there may be mentioned sucrose fatty acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polysorbate esters, an emulsifier such as polysorbate may be used in combination.

The method of adding the lipase and the amylase having 1,3-position specificity, more preferably the method of adding water-soluble hemicellulose to the noodle is not particularly limited, but the method of kneading on the cooked surface, A method of adding powders to flour and the like, and (2) a method of dissolving in a kneaded water together with salt, cold water, and seasoning. This method is selected according to the individual food characteristics such as the production line and the sales form.

It is possible to simultaneously add a separation improver and a preservative to the combination of cotton dough in order to efficiently operate lipase and amylase having 1,3-position specificity, and more preferably water-soluble hemicellulose, in cotton dough. The oil to be added is not particularly limited, and an animal or vegetable oil-based oil can be used. Soybean oil, rice bran oil, sunflower oil, konjoo oil, palm oil, palm oil, sesame oil, olive oil, perilla oil and the like. Alternatively, those obtained by hardening, fractionating and / or exchanging these oils may be used. One or more of these may be used in combination.

The noodles obtained by the method of adding lipase and amylase having 1,3-position specificity, and more preferably, adding water-soluble hemicellulose to the noodle have good separability. Therefore, the noodles obtained by the present invention are very easy to eat and delicious. Further, for example, in the case of a cooked surface, such separability is maintained even after refrigerated storage for 1 to 2 days after the production, and binding of the surfaces is remarkably suppressed, so that elasticity and stickiness of the surface are maintained. In addition, by having good separability, it is possible to mix easily in the production of the noodle stream, and to have excellent processability such as less cracking.

(Separation improver for cotton)

The cottonseed improving agent of the present invention is characterized by comprising 1 to 20 units of lipase having 1,3-position specificity per 1 g of the raw material powder and 0.1 to 5 units of amylase per 1 g of the raw material powder. When water-soluble hemicellulose is further contained, the function of improving the surface separability is enhanced, which is preferable.

The addition amount of the present separation improving agent to the noodle is preferably 0.001 to 5% by weight, more preferably 0.002 to 3% by weight based on the weight of the raw material powder such as wheat flour, etc., .

Example

Hereinafter, examples will be described.

In the examples, parts and% in the examples mean weight basis.

(Example 1)

20 g of sodium chloride was added to a mixture of 600 g of flour, 390 g of tapioca starch and 10 g of wheat gluten, 0.1 g of lipase A "Amano Enzyme" (60,000 unit / g) as a lipase having 1,3-position specificity and 0.1 g of Sumizyme AS Manufactured by Shin Nihon Chemical Industry Co., Ltd.: 1,500 unit / g) dissolved in 450 g of water was added and kneaded to prepare a cotton dough. The dough was rolled, cut with a cutting blade # 20 to obtain a neutralized surface, and the result was regarded as Example 1. The neutralized surface was boiled for 80 seconds, rinsed with water, and then subdivided into 100 grams of a glove box (container) and stored at 4 ° C for 2 days. Separability and surface quality (elasticity and hardness) of the neutralized surface were evaluated.

(Example 2)

Among the methods described in Example 1, lipase DF "Amano" 15 (Amano Enzyme Inc., 150,000 units / g) as the 1,3-position specific lipase, Biozyme A (Amano Enzyme Inc .: 7500 units / g ) Was used as the neutralizing agent.

(Comparative Example 1)

Among the methods described in Example 1, a neutralized surface was prepared by the same method except that no lipase was used.

(Comparative Example 2)

Except that 0.1 g of Lipase A "Amano" 6 (manufactured by Amano Enzyme Inc., 60,000 unit / g) was used as a lipase having 1,3-position specificity among the methods described in Example 1, Lt; / RTI >

(Comparative Example 3)

A neutralized surface was prepared in the same manner as in Example 1 except that Lipase DF "Amano" 15 (manufactured by Amano Enzyme Inc., 150,000 units / g) was used as a lipase having 1,3-position specificity .

(Comparative Example 4)

Among the methods described in Example 1, a neutralized surface was prepared by the same method except that Biozyme A (Amano Enzyme Inc.) was used as the amylase.

(Comparative Example 5)

A neutralized surface was prepared in the same manner as in Example 1 except that only the enzyme Sumizyme LPL (Shin Nihon Chemical Industry Co., Ltd., 500,000 unit / g) was used as the enzyme.

(Comparative Example 6)

Except that lipase AY "Amano" 30 (Amano Enzyme Inc.: 30,000 unit / g) having no 1,3-position specificity as a lipase and Sumizyme AS as an amylase were used in the method described in Example 1, To prepare a neutralized surface.

(Comparative Example 7)

Among the methods described in Example 1, lipase MY (manufactured by Meito Sangyo Co., Ltd., 32,000 u / g) having no 1,3-position specificity was used as the lipase, and Sumizyme AS was used as the amylase, A neutralized surface was prepared.

○ Evaluation method of cotton

Cotton juice was added to the surface preserved for 2 days, and the separated state was visually observed. Five points for very good separability and one point for very poor separability were evaluated in five levels, and the evaluation point was the average of the evaluation of six panelists. If the average value is 3.0 or more, the acceptance is made.

Regarding the texture of the surface, the elasticity and the stickiness were evaluated by six skilled panelists. 5 points for very good and 2 points for very bad ones. If the average value is 3.0 or more, the acceptance is made.

Regarding the flavor of the surface, in the case of feeling strange flavor x, the others were evaluated as ○, and those of ○ were regarded as acceptable.

It was accepted as ○ in the comprehensive evaluation that the separability of the cotton, the texture and the flavor were both acceptable. In the case where any one of the detachability, texture, and flavor of the face is not acceptable, the composite evaluation is determined to be rejected as x.

(Method for measuring activity of lipase)

Measurement of the hydrolytic activity of lipase was carried out in accordance with JIS0601 ^-1995 "Method for measuring activity of industrial lipase ".

(Method for measuring the activity of amylase)

The measurement of the hydrolytic activity of amylase was carried out in accordance with the "method for measuring the activity of alpha -amylase "

The evaluation results of Examples 1 and 2 and Comparative Example 1-7 are shown in Table 1.

In Examples 1 and 2 in which lipase having 1,3-position specificity was used in combination with amylase, very good separation and texture could be obtained, and lipase or amylase having 1,3-position specificity alone Sex has improved. On the other hand, in the case of using lipase having no 1,3-position specificity, the neutralization surface (Comparative Examples 6 to 7) was inadequate in separability and irritating and unusual flavor was felt on the surface.

(Addition amount of lipase and amylase)

(Examples 3 to 12 and Comparative Examples 7 to 11)

Among the methods described in Example 1, lipase "Amano" 6 as a lipase having 1,3-position specificity and Biozyme A as an amylase were added as shown in Table 2 to obtain neutralized surfaces obtained in Examples 3 to 12 and Comparative Example 8 To 11. The evaluation results are shown in Table 2.

The lipase having 1,3-position specificity was in the range of 1 to 20 unit / g, and the amylase was in the amount of 0.1 to 5 unit / g in the addition amount, thus showing good releasability, texture and flavor of the surface. Comparative Examples 8 to 11, in which the addition of lipase or amylase having 1,3-position specificity was out of this range, had a poor texture even when the loosening property was poor or the loosening property was good.

(Example 13) Combination of water-soluble hemicellulose

Example 1 was repeated except that 1 g of water-soluble soybean polysaccharide (trade name: Soyafibe-S, manufactured by Fuji Oil Co., Ltd.) as water-soluble hemicellulose together with lipase having 1,3-position specificity and amylase was added in Example 1 A neutralized surface was prepared in the same manner as in Example 13.

(Example 14) Combination of water-soluble pea polysaccharide

In Example 1, a neutralized surface was prepared in the same manner as in Example 1, except that 1 g of the water-soluble pea polysaccharide as the water-soluble hemicellulose together with the lipase having the 1,3-position specificity and the amylase was added.

On the other hand, the water-soluble pea polysaccharide was prepared by the following method.

After peeling 50 kg of pea seeds, 5 times of water was added and immersed for 24 hours. Seeds were ground in a homomixer (5,000 rpm, 30 minutes) to extract proteins and starches. The fibrous material was recovered by removing components such as protein and starch dispersed in water at 1,500 x g for 20 minutes using a centrifugal filter. Further, 5-fold amount of water was added to the fiber, stirred with a homomixer (3,000 rpm, 30 minutes), and the fibrous material was recovered by centrifugal filtration (1500 x g, 20 minutes). This operation was repeated twice and lyophilized to obtain 10 kg of pea fiber. 80 parts of pea fibers were dispersed in 920 parts of water, adjusted to pH 5 with hydrochloric acid, and then heated at 120 캜 for 90 minutes to extract the water-soluble pea polysaccharide. After centrifugation (5,000 rpm, 30 minutes), ethanol was added to the supernatant to 60 wt% to precipitate the water soluble pea polysaccharide. The precipitate was purified with 90% by weight aqueous ethanol and air dried to obtain a water- Pea polysaccharide was obtained.

(Example 15) Combination of soybean protein

A neutralized surface was prepared and treated in the same manner as in Example 1 except that 1 g of New Fuji Pro SEH (manufactured by Fuji Oil Co., Ltd.) was added as a soybean protein together with lipase having 1,3-position specificity in Example 1 Example 15.

The evaluation results of Examples 13 to 15 are shown in Table 3.

Separation properties were further improved when water-soluble hemicelluloses were used in addition to lipase and amylase having 1,3-position specificity. The use of soy protein in lipase with 1,3-position specificity imparted elasticity to the texture.

○ Evaluation of noodles (Example 16)

To the mixture of 800 g of flour and 200 g of tapioca starch was added 30 g of salt and lipase, amylase and water-soluble hemicellulose having the 1,3-position specificity in the formulation of Example 13, and the kneaded product dissolved in 360 g of water was added, . The dough was rolled and cut into # 10 cutting noodles. The udon was boiled for 10 minutes, rinsed with water, subdivided into 100 g glove bags, and stored at 4 캜 for 2 days.

The noodle of Example 16 remained good in separation even after storage for 2 days, and was a good texture with elasticity and stickiness.

Claims (11)

A lipase having 1 to 20 units of 1,3-position specificity per 1 g of raw material powder, and
Characterized in that 0.1 to 5 units of amylase per 1 g of raw material powder are added to the dough.
The method according to claim 1,
A process for producing noodles, comprising adding 2 to 15 units of 1,3-position specificity lipase per gram of raw material powder to the dough.
The method according to claim 1,
Wherein 0.2 to 3 units of amylase per 1 g of raw material powder are added to the dough.
The method according to claim 1,
2 to 15 units of the above-mentioned 1,3-position specificity lipase per 1 g of raw material powder, and
Wherein 0.2 to 3 units of amylase per 1 g of raw material powder are added to the dough.
5. The method according to any one of claims 1 to 4,
Wherein the amylase is? -Amylase.
6. The method according to any one of claims 1 to 5,
A method for producing noodles, which further comprises water-soluble hemicellulose.
The method according to claim 6,
Wherein the water-soluble hemicellulose is derived from a legume.
8. The method of claim 7,
Wherein the legumes are soybeans or peas.
A noodle obtained by the production method according to any one of claims 1 to 8.
A lipase having 1 to 20 units of 1,3-position specificity per 1 g of raw material powder, and
Characterized in that 0.1 to 5 units of amylase per 1 g of raw material powder are added to the dough.
A lipase having 1 to 20 units of 1,3-position specificity per 1 g of raw material powder, and
Characterized in that it contains 0.1 to 5 units of amylase per gram of raw material powder.