JPH1014517A - Production of noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain highly soft and smooth noodles free from a foreign taste and a nasty smell, excellent in viscoelasticity, texture, taste and flavor and useful for Japanese wheat noodles, etc., by adding prescribed amounts of glucoamylase and ascorbic acid (salt) to grain flour and subsequently processing the produced noodle dough into the noodles. SOLUTION: Grain flour 1 such as wheat flour or rice flour is mixed with gluocoamylase and ascorbic acid such as L-ascorbic acid (salt) in 1.4-83 unit and 0.005-1mg, respectively, per g of the grain flour, and the produced noodle dough is processed into noodles having a high quality.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing noodles, a flour composition for noodles used therefor, and a noodle obtained using the method or the flour composition for noodles. More specifically, the present invention is excellent in viscoelasticity, soft and chewy and rich in smoothness, having a good texture,
In addition, the present invention relates to noodles which are free from off-flavors and odors and have excellent taste and flavor, a method for producing the same, and a flour composition for noodles used therefor.

[0002]

2. Description of the Related Art Noodles such as udon, light noodles, cold wheat, Japanese buckwheat, Chinese noodles, and skins are generally composed mainly of flour and, if necessary, other flours such as buckwheat flour, rice flour, barley flour and starch. Is mixed with flour, and salt, brine (rice flour), an emulsifier, a gelling agent, a coloring agent, and the like are added as appropriate. In recent years, in the market for noodles, there has been a strong demand for noodles that are soft, chewy, rich in viscoelasticity, and excellent in smoothness. Therefore, in order to obtain noodles having such a texture, noodles are made by adding starch, an emulsifier, a gelling agent and the like to flour. However, when starch, an emulsifier, a gelling agent, etc. are added, the softness and the stuffiness are slightly imparted to the noodles, but the effect of improving the texture is still insufficient, and rather the taste and flavor may be reduced. Many.

[0003] Further, in order to improve the texture of noodles, it has been attempted to use enzymes such as amylase and protease. As such conventional techniques, (1) raw materials for noodles include: A method of adding one or both of ascorbic acid oxidase and L-ascorbic acid or L-ascorbates (Japanese Patent Application Laid-Open No. 4-29945); (2) Amylase and thickening polysaccharide in flour foods such as noodles (3) A wheat flour food such as noodles containing three kinds of enzymes consisting of amylase, glucoamylase and glucose oxidase (JP-A-6-296467). ) ;.

[0004] However, in the case of the above-mentioned prior arts (1) to (3), the effect of improving the texture is not sufficient, and the texture of the obtained noodles becomes too soft and the viscoelasticity is insufficient. It has the drawback that it is easy to be worn and lacks in smoothness, and that the dough drops and the workability during noodle making becomes poor. Moreover, in the case of the above-mentioned conventional technique, it is necessary to use three kinds of enzymes,
It is necessary to adjust the amount of each enzyme added, which complicates the noodle-making operation.

In addition to the above-mentioned prior art, (4)
Ascorbic acid is added to the flour material in an amount of 0.1% for the purpose of preventing spots (specs) from occurring in noodles and suppressing a change in color tone.
A method for producing noodles by adding 0.1 to 0.1% by weight (JP-A-6-7100) has been proposed. However, in the prior art (4), ascorbic acid is used exclusively for the purpose of suppressing the occurrence of spots and color change in noodles, and it is not at all that ascorbic acid contributes to the improvement of the texture of the noodles. Not recognized.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide an excellent viscoelasticity, which is soft and chewy, and which is rich in smoothness and has a good texture. An object of the present invention is to provide high-quality noodles excellent in taste and flavor, a method for producing the same, and a flour composition for noodles used for producing such noodles.

[0007]

Means for Solving the Problems As a result of repeated studies by the present inventors in order to achieve the above object, glucoamylase was particularly selected from amylolytic enzymes (amylases), and ascorbic acids were combined therewith. When both are used in specific amounts, they are excellent in viscoelasticity, soft and chewy, rich in smoothness, have a good texture, and have no taste or odor, and are excellent in taste and flavor. The inventors have found that high-quality noodles can be obtained and completed the present invention.

That is, the present invention provides a noodle dough by adding 1.4 to 83 units of glucoamylase and 0.005 to 1 mg of ascorbic acids per 1 g of flour, and using the noodle dough to prepare noodles. A method for producing noodles, which is characterized by being produced.

Further, the present invention relates to a method wherein glucoamylase is added to flour in an amount of 1.4 to 83 uni per gram of flour.
A flour composition for noodles, wherein t and ascorbic acids are added in a ratio of 0.005 to 1 mg.

Further, the present invention relates to noodles obtained by the above-mentioned method and noodles obtained by using the above-mentioned flour composition for noodles.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. As described above, in the present invention, it is necessary to produce noodles by adding glucoamylase and ascorbic acids in combination, and when used alone, it is excellent in texture and taste and flavor, and high quality. Unable to get noodles.

The glucoamylase used in the present invention is also called amyloglucosidase and is a kind of amylolytic enzyme (amylase). Glucoamylase, unlike α-amylase and β-amylase, decomposes one glucose unit at a time from the non-reducing end of the starch molecule, decomposing not only α1-4 bond but also α1-6 bond. In the present invention, any glucoamylase that can be used for food can be used, and its origin, preparation method, purity, and the like are not limited. Although not limited in any way, for example, glucoamylase derived from fungi of the genus Rhizopus, Asperugil
Glucoamylase derived from fungi of the genus lus can be used. Also, the glucoamylase may be of high purity or of low purity.

In the present invention, it is necessary to add glucoamylase in a ratio of 1.4 to 83 units per 1 g of flour used in the production of noodles (when a plurality of flours are used). It is preferably added at a rate of ６０60 units, more preferably at a rate of 8 to 35 units. If the amount of glucoamylase added is less than 1.4 units per gram of flour, noodles that are soft, chewy, and have a smooth texture cannot be obtained. On the other hand, the amount of glucoamylase added is 1 g of flour.
If it exceeds 83 units per unit, the texture will be reduced, and the noodles will have an unpleasant taste and the taste will be reduced. Further, since a large amount of expensive glucoamylase is used, the cost for noodle-making becomes high. The activity of glucoamylase [u
nit (titer)] means a value measured by the method described in the section of Examples below.

The ascorbic acids referred to in the present invention include L-ascorbic acid and its salts (eg, sodium L-ascorbate, potassium L-ascorbate,
-Calcium ascorbate), D-isoascorbic acid, salts thereof (e.g., sodium D-isoascorbate, potassium D-isoascorbate, calcium D-siascorbate), erythorbic acid, salts thereof (e.g., sodium erysorbate) , Potassium erythorbate, calcium erysorbate, etc.), ascorbic acid or salts thereof, ascorbic acid-related compounds or salts thereof. In the present invention, as the ascorbic acids, one of the compounds described above may be used alone, or two or more may be used in combination. The ascorbic acids used in the present invention are used as a natural reducing agent in many foods for the purpose of preventing discoloration and the like, and the effect of improving the color tone of noodles has also been reported [for example, the above-mentioned prior art (4)]. . However, when noodles are produced by adding ascorbic acid in combination with glucoamylase, while maintaining good taste and flavor, the texture is improved, and viscoelasticity is excellent, soft, mochi and smooth noodles are obtained. The knowledge has not been obtained so far and was first found by the present invention.

The amount of ascorbic acid added (total when two or more ascorbic acids are used) is 0.005 to 1 g of flour used for the production of noodles (total when multiple flours are used). １1 mg, preferably 0.02-0.3 mg,
More preferably, it is 0.04 to 0.2 mg. 0.005mg of ascorbic acid per 1g of flour
If it is less than 3, noodles having excellent viscoelasticity, being soft and chewy and rich in smoothness, and having a good texture cannot be obtained. On the other hand, if the added amount of ascorbic acids exceeds 1 mg per 1 g of flour, the noodles have an off-flavor and taste is reduced.

The method of adding glucoamylase and ascorbic acid in the production of noodles is not particularly limited, and any method can be used as long as it can uniformly add and mix glucoamylase and ascorbic acid in the noodle dough. Is also good. For example, even when both glucoamylase and ascorbic acids are added to flour in powder form as it is, when one of glucoamylase and ascorbic acids is added to flour in powder form as it is, and the other is used for preparing noodle dough. Even when dissolved and added to water for water addition, both glucoamylase and ascorbic acids are dissolved or added separately to water for water addition and added during the kneading of the noodle dough. Even if both of the acids are in powder form or dissolved in water and added to the dough, one of glucoamylase and ascorbic acids is added to the flour in powder form, and the other is powdered during the kneading of the noodle dough. It may be added in the form or dissolved in water to the dough. Of the above-mentioned addition methods, both glucoamylase and ascorbic acids are directly added in powder form or dissolved in water for water addition before or during the initial stage of kneading to prepare the noodle dough. It is preferable because glucoamylase and ascorbic acids can be uniformly mixed and dispersed in the noodle dough.

[0017] A flour obtained by adding both glucoamylase and ascorbic acid in a form of a dried powder to a flour itself can be stored for a long time as a flour composition for noodles. Thus, the present invention includes such a flour composition for noodles to which glucoamylase and ascorbic acids are added in a dry state. When the above-mentioned flour composition for noodles containing glucoamylase and ascorbic acids is used, water, salt and, if necessary, conventionally known additives are added to perform noodle making according to a conventional method. By itself, noodles which are excellent in viscoelasticity, are soft and moist, are smooth, have excellent texture, and are excellent in taste can be obtained very easily.

In the present invention, as the flour, flour such as wheat flour, rice flour, barley flour, buckwheat flour, starch, soy flour, etc., which are usually used for the production of noodles can be used.
Further, in the present invention, in addition to flour, depending on the type of noodles and the like, conventionally used auxiliary materials and additives such as salt, brine (rice flour), emulsifier, gelling agent, coloring agent,
One or more of preservatives, vitamins, minerals, nutrient enhancers such as amino acids, yam powder, eggs or egg products, tea powder, seaweed powder and the like can be used.

In the present invention, the noodle-making method, noodle-making apparatus, noodle-making conditions, and the like in the production of noodles are not particularly limited. What is necessary is just to employ | adopt an apparatus, conditions, etc. Although not limited, as the noodle making method that can be adopted in the present invention, for example, glucoamylase and ascorbic acids are added, and the noodle dough obtained by kneading with water is subjected to a complex-rolling-noodle band in a conventional manner. A method of manufacturing noodles by cutting into noodles; so-called hand-rolled noodle-making method in which noodle dough is formed into a rod shape and then sequentially stretched to a final thickness of noodle strings; After that, it is further stretched to make a final noodle string by the hand-rolled noodle method; the noodle dough is made into a plate shape with a rolling pin, etc., and cut out with a kitchen knife; the so-called manual noodle-making method; noodles to which glucoamylase and ascorbic acids are added An extruding method for extruding dough into a noodle string from an extruder can be used.

In the present invention, the type of noodles is not particularly limited.
Udon, flat noodles (himokawa udon), cold wheat, somen,
Noodles such as Japanese buckwheat, Chinese noodles, and noodle skins (gyoza, shumai, spring rolls, wonton skins, etc.) can be produced. These noodles can be distributed and sold in any form such as raw noodles, boiled noodles, steamed noodles, semi-dried noodles, dried noodles, frozen noodles, instant noodles, and the like. However, the raw noodles are preferably kept in a refrigerator (10 ° C. or lower) in order to prevent excessive enzyme action.

[0021]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. Further, the activities of glucoamylase, α-amylase and L-ascorbate oxidase used in the following Examples were measured as described below.

<< Measurement of Glucoamylase Activity >> As described below, glucoamylase activity was measured by decomposing starch with glucoamylase and quantifying the amount of produced glucose by a glucose oxidase method. (A) Starch degradation reaction by glucoamylase: 1.2 g of dry starch soluble starch (manufactured by Nacalai Tesque, Inc.) was suspended in about 40 ml of distilled water and dissolved in a boiling bath.
It is adjusted with distilled water so as to make exactly 50 ml, and it is mixed with 50 ml of 0.1 M acetate buffer (pH 4.5) to obtain a substrate solution. Take 4 ml of the substrate solution,
The sample was incubated at 40 ° C. for 5 minutes, and preincubated for 5 minutes in the same manner [sample enzyme 100
Enzyme solution obtained by accurately dissolving 0 mg in 100 ml of distilled water (if the enzyme activity is strong, dilute it further to use)
Add 0.8 ml, mix well and incubate at 40 ° C. Exactly 20 minutes after the addition of the sample enzyme solution, the reaction is stopped by adding and mixing 0.1 ml of a 10N-NaOH aqueous solution. As a blank test of the glucoamylase reaction, 10N-NaO
0.1 ml of H aqueous solution was added and mixed.
Use the one to which ml has been added (the one not incubated). Glucose concentration (T) (μm
ol / ml) and the glucose concentration (T ₀ ) (μmol / ml) in the blank test solution are determined by the glucose oxidase method described below.

(B) Glucose measurement by glucose oxidase method: 3 ml of a mixed reagent of glucose oxidase and peroxidase was added to 0.5 ml of a sample solution (containing 5 to 30 μg of glucose) and mixed, and then mixed.
And the absorbance at 440 nm was measured with a spectrophotometer (“220 manufactured by Hitachi, Ltd.”).
A)), and using a sample in which distilled water was used instead of the sample solution as a blank, the glucose concentration (μmol) in the sample solution was obtained from a calibration curve prepared in advance from a glucose standard solution.
/ Ml). 1 μm per minute by the above reaction
The amount of the enzyme that produces ol glucose is calculated according to the following formula, with 1 unit as the amount of enzyme. Then, from the enzyme activity of the sample enzyme solution calculated by the following formula, the enzyme activity in the sample enzyme is determined in accordance with the concentration of the sample enzyme at the time of preparing the sample enzyme solution. 100). The glucose oxidase / peroxidase mixed reagent used here is a 120 mM sodium phosphate buffer (pH 7.0).
0) Glucose oxidase (Boehringer)
9 units / ml of peroxidase (Boehringer Mannheim, Grade II)
Was prepared by adding 1.5 unit / ml of ATBS (2,2′-azino-di (3-ethyl-benzthiazoline sulfonate (6) diammonium salt)) to a concentration of 0.92 mM.

[0024]

## EQU1 ## Enzyme activity (unit / ml) of sample enzyme solution = {(T−T ₀ ) × 4.9} / (20 × 0.8) Enzyme activity of 1 g of sample enzyme (unit) = (sample enzyme solution) Enzyme activity) x (dilution factor)

<< Method for measuring α-amylase activity >> As described below, the activity of α-amylase was determined by converting starch into α-amylase.
The amount of reducing sugars decomposed by amylase and produced was determined by quantification by the Somogyi Nelson method. (A) Measurement of α-amylase activity: about 40 ml of 0.5 g dry weight soluble starch (manufactured by Nacalai Tesque, Inc.)
Suspended in distilled water and dissolved in a boiling bath, then adjusted to 50 ml with distilled water, and mixed with 50 ml of 0.1 M acetate buffer (pH 4.5) to obtain a substrate solution. . 0.3 ml of the substrate solution is collected in a test tube and
C. and incubated for 5 minutes, and pre-incubated for 5 minutes.
g) in 100 ml of distilled water.
Add 2 ml, mix well and incubate at 40 ° C. Exactly 20 minutes after the addition of the sample enzyme solution,
Somogyi reagent [Preparation method is shown in the following (b)] 0.5 ml
Is added to stop the reaction. As a blank test for α-amylase reaction, 0.3 ml of the above substrate solution was used.
0.5 ml of Somogyi reagent is added to the mixture, and 0.2 ml of the sample enzyme solution is added after mixing (non-incubated). Then, cover the test tube with a glass ball,
After heating in a vigorously boiling water bath for exactly 10 minutes, immediately cool with cold water, add 1.0 ml of Nelson's reagent [preparation method is shown in the following (c)], stir to develop color,
After adding 8.0 ml of distilled water and standing for 15 minutes,
The absorbance in nm is measured with a spectrophotometer (“220A” manufactured by Hitachi, Ltd.). The concentration (μmol / ml) of the generated reducing sugar is determined from a calibration curve prepared in advance using maltose as a standard. Maltose concentration (M) (μmol / ml) in enzyme reaction solution and glucose concentration (M ₀ ) (μmol / ml) in blank test solution
From the following formula, the enzyme activity in the sample enzyme solution is calculated. At this time, as shown in the following formula, the amount of the enzyme that produces reducing sugar corresponding to 1 μmol maltose per minute by the above reaction is defined as 1 unit. Then, from the enzyme activity of the sample enzyme solution calculated by the following equation, the enzyme activity in the sample enzyme is determined according to the concentration of the sample enzyme at the time of preparing the sample enzyme solution.

[0026]

## EQU2 ## Enzyme activity of the reagent enzyme solution (unit / ml) = {(M−M ₀ ) × 0.5} / (20 × 0.2)

(B) Preparation of Somogyi reagent: about 250 ml
24 g of anhydrous Na ₂ CO ₃ and 12 g of Rochelle salt in distilled water
And 10% CuSO ₄ .5H ₂ O aqueous solution 40
ml while stirring, and further 16 g of NaHCO ₃
Add and dissolve. Separately, 180 g of anhydrous Na ₂ SO ₄ is dissolved in about 500 ml of distilled water by heating, and further heated under boiling to drive out dissolved air. After cooling, the two liquids are mixed, and distilled water is added to make up to 1 liter. After storing for 1 week at room temperature protected from light, the supernatant is used as a Somogy reagent.

(C) Preparation of Nelson's reagent: about 450 m
of distilled water _{l, (NH 4) 6 Mo} 7 O 24 · 4H 2 O in 25g
Is dissolved, and 21 ml of concentrated sulfuric acid is added thereto with stirring. Separately, add ₃ of Na ₂ HAsO 4.7H ₂ O to 25 ml of distilled water.
g was prepared, and added to the above solution. Distilled water was added to make 1 liter.
After keeping the time, use in a brown reagent bottle.

<< Method of Measuring Activity of L-Ascorbate Oxidase >> As described below, the activity of L-ascorbate oxidase is determined by measuring the amount of dissolved oxygen consumed by the enzymatic reaction using a dissolved oxygen meter. Measure. That is, 80 mM
Phosphoric acid-40 mM citric acid (pH 5.7), gelatin 1
2.5 mg (previously dissolved in a boiling bath) and 2.8 mM
22.5 ml of a substrate solution composed of L-ascorbic acid was added to 2
Incubate at 5 ° C. for 5 minutes, and add 2.5 ml of the enzyme solution also pre-incubated for 5 minutes to start the reaction. Portable digital DO / O ₂ / TEMP equipped with pen recorder to measure changes in dissolved oxygen during reaction
The activity is monitored by a meter (manufactured by Central Corporation), and the enzyme activity is determined from the slope of the decrease curve of the amount of dissolved oxygen for 1 to 4 minutes after the start of the reaction. In addition, as a blank for the enzyme reaction, the change in dissolved oxygen is measured in the same manner using distilled water instead of the enzyme solution, and subtracted from the value obtained when the enzyme is added. The amount of enzyme required to consume 1 μmol of O ₂ per minute by the above reaction is defined as 1 unit.

Example 1 (1) Flour (Nisshin Flour Milling Co., Ltd. “Tokujaku”) 1000
g, Rhizopusmold-derived glucoamylase (“A-7255” manufactured by SIGMA CHEMICAL COMPANY; amyloglucosidas)
e) or glucoamylase from Aspergillus niger [SIGMA CHEMICAL C
“A-3514” manufactured by OMPANY (EC 3.2.1.
3)] was added in the amounts shown in Table 2 below, and the amounts of L-ascorbic acid and salt 30 g and water 350 g (L-ascorbic acid and salt were previously dissolved in water) in the amounts shown in Table 2 below. Was added and mixed for 12 minutes to obtain a ragged dough. (2) The dough obtained in the above (1) is put together in a noodle band with a roll gap of 3.6 mm using a noodle-making roll, and is cooled at room temperature (about 20 ° C)
Then, it was aged for 30 minutes in a plastic bag. After aging, the noodle belt was further rolled by a noodle-making roll into a noodle belt having a thickness of about 2.5 mm. Raw noodles were cut out into noodle strings using a decagonal cutting blade and immediately boiled by the following method. (3) 100 g each of the raw udon obtained in (2) above is boiled in a sufficient amount of boiling water (adjusted to pH 5 to 6) while adjusting the boiling time so that the yield is 310 ± 2%. Immediately after raising, it was washed with cold water, then raised and drained. In addition, the boiling yield of noodles was calculated by the following formula.

[0031]

## EQU00001 ## Boiling yield (%) = (A / B) .times.100 where A = 100 g of fresh noodles and the weight (g) of boiled noodles after draining B = 100 g of raw noodles before boiling Flour weight (g)

(4) The texture and taste of the boiled noodles obtained in (3) above were scored by ten panelists according to the evaluation criteria shown in Table 1 below, and the average value was obtained. And Table 2 below. (5) Instead of glucoamylase, α-amylase (“A-2771” manufactured by SIGMA CHEMICAL COMPANY) or L-ascorbic acid oxidase (“A-0157” manufactured by SIGMA CHEMICAL COMPANY) is used in the ratio shown in Table 2 below. , L
-Except that ascorbic acid was added in the proportions shown in Table 2,
Raw udon is produced in the same manner as in the above (1) and (2), and the boiling yield is 310 ± 2 in the same manner as in the above (3).
%, Boiled, washed with water and then given. The texture and taste of the resulting boiled noodles were scored by 10 panelists in the same manner as in (4) above, and the average was taken. The results were as shown in Table 2 below.

[0033]

[Table 1] [Evaluation criteria for quality of noodles] ○ Viscoelasticity : 5 points: Viscoelasticity is strong, soft and crunchy, and very good texture compared to the control. 4 points: The viscoelasticity is slightly stronger, slightly softer, and more chewy than that of the control, and the texture is good. 3 points: Viscoelasticity, soft feeling and mochi feeling comparable to those of the control example. 2 points: Viscoelasticity is slightly weaker than that of the control example, softness is slightly less, mochi feeling is slightly less, and texture is rather poor. 1 point: There is no viscoelasticity at all as compared with the control example, and it has a very hard and hard texture . ○ Smoothness : 5 points: Very smooth as compared with the control example. 4 points: smoother than the control example. 3 points: The same level of smoothness as the control example. 2: The smoothness is slightly inferior to the control. 1 point: Very poor smoothness compared to the control example. ○ Taste : 5 points: It tastes better than the control and is very delicious. 4 points: Slightly more delicious than the control. 3 points: Taste comparable to that of the control. 2 points: There is a slight off-taste compared to the control. 1 point: The taste is considerably strong and the taste is poor compared to the control example. Note) Control: Noodles without enzyme and ascorbic acid

[0034]

[Table 2]

From the results in Table 2 above, udon was produced by adding glucoamylase in a range of 1.4 to 83 units and L-ascorbic acid in a range of 0.005 to 1 mg per gram of flour. Experiment number 9-3
In the case of 0, it can be seen that high-quality noodles which are excellent in viscoelasticity and smoothness, have a good texture, and have no off-flavor and excellent taste are obtained. On the other hand, in the case of Experiment Nos. 3 and 4 in which only glucoamylase was added, the effect of improving the viscoelasticity of the noodles was not sufficient. In the case of Experiment No. 2 in which only L-ascorbic acid was added, It can be seen that the viscoelasticity and smoothness of the noodles are rather inferior to those of the control example (Experiment No. 1) in which glucoamylase and L-ascorbic acid were not added.

Further, from the results in Table 2 above, even if both glucoamylase and L-ascorbic acid were added, the amount of glucoamylase exceeded the upper limit of the present invention (83 units per gram of flour). In the cases of Experiment Nos. 7 and 8, the effects of improving the viscoelasticity and smoothness of the noodles were not sufficient, but rather the taste was reduced as compared with the control (Experiment No. 1) to which no enzyme and L-ascorbic acid were added. This indicates that high-quality noodles cannot be obtained.

Further, from the results of Experiment No. 31 in Table 2, when α-amylase was added without adding glucoamylase as an enzyme, the viscoelasticity and smoothness of the noodles were obtained even when L-ascorbic acid was added. It can be seen that the improvement of the viscoelasticity is not sufficient, especially the improvement of the viscoelasticity is not sufficient. And
From the results of Experiment Nos. 32 and 33 in Table 2, when L-ascorbic acid oxidase was added, the texture of the noodles was obtained with or without the addition of L-ascorbic acid.
It turns out that it is rather inferior to the control example (Experiment No. 1) in which both the enzyme and L-ascorbic acid are not added.

Example 2 (1) Flour (Nisshin Flour Milling Co., Ltd. “Tokujaku”) 1000
g, glucoamylase derived from Rhizopusmold (“A-7255” manufactured by SIGMA CHEMICAL COMPANY) was added at a ratio of 23 units / g flour (total 23,000 units), and further, the following Table 3
The amount of L-ascorbic acid, 30 g of salt and water 3 shown in
50 g (L-ascorbic acid and salt were previously dissolved in water) were added and mixed for 10 minutes to obtain a ragged dough. (2) The dough obtained in the above (1) is put together in a noodle band with a roll gap of 3.6 mm using a noodle-making roll, and is cooled at room temperature (about 20 ° C.).
Then, it was aged for 30 minutes in a plastic bag. After aging, the noodle belt was further rolled by a noodle-making roll into a noodle belt having a thickness of about 2.5 mm. Raw noodles were cut out into noodle strings using a 10-point cutting blade and immediately boiled by the following method. . (3) 100 g each of the raw udon obtained in (2) above is boiled in a sufficient amount of boiling water (adjusted to pH 5 to 6) while adjusting the boiling time so that the yield is 310 ± 2%. Immediately after raising, it was washed with cold water, then raised and drained. In addition, the boiling yield of noodles was calculated by the above formula. (4) The texture and taste of the boiled noodles obtained in (3) above were scored by ten panelists according to the evaluation criteria shown in Table 1 above, and the average value was obtained. As shown in Table 3.

[0039]

[Table 3]

From the results of Experiment Nos. 36 to 46 in Table 3 above, when the amount of L-ascorbic acid added together with glucoamylase is in the range of 0.005 to 1 mg per 1 g of flour, the control example ( It can be seen that high-quality noodles which are excellent in viscoelasticity and smoothness, have a good texture, and have no unpleasant taste and excellent taste are obtained as compared with Experiment No. 1) in Table 2. In contrast, in the case of Experiment No. 34 in which the amount of L-ascorbic acid added is less than 0.005 mg per 1 g of flour, it can be seen that the effect of improving viscoelasticity is not sufficient. Experiment No. 35 in which the amount of L-ascorbic acid added to 1 g of flour exceeded 1 mg.
In the case of No. 3, it can be seen that the effects of improving the viscoelasticity and smoothness are not sufficient, and the taste is rather inferior to the control.

<< Example 3 >> (1) Flour (Nisshin Flour Milling Co., Ltd. “Tokujaku”) 1000
g, glucoamylase derived from Rhizopusmold (“A-7255” manufactured by SIGMA CHEMICAL COMPANY) is added at a ratio shown in Table 4 below,
Further, 30 g of L-ascorbic acid and common salt and 350 g of water (L-ascorbic acid and common salt were previously dissolved in water) were added in the amounts shown in Table 4 below, and otherwise (1) of Example 1 and After the raw udon was produced in the same manner as in (2), it was immediately boiled by the following method. (2) 100 g each of the raw udon obtained in (1) above is boiled in a sufficient amount of boiling water (adjusted to pH 5 to 6) while adjusting the boiling time so that the yield is 280 ± 2%. Immediately after raising, it was washed with cold water at a temperature of 4 ° C. and ice-cooled, taken out of the water and drained. In addition, the boiling yield of noodles was calculated by the above formula. (3) Immediately 200 g of the noodles drained in (2) above
Each was weighed in a plastic bag, the mouth of the plastic bag was completely sealed, and stored in a refrigerator (4 ° C.) for 2 days. (4) After storage in (3) above, remove the noodles from the refrigerator, remove from the plastic bag, boil for 1 minute in a sufficient amount of boiling water, immediately wash with cold water, drain the water, and texture and taste. According to the evaluation criteria shown in Table 1 above.
The score was evaluated by a panel of names, and the average value was taken. The result was as shown in Table 4 below.

[0042]

[Table 4]

As is clear from the results shown in Table 4 above, glucoamylase was added in an amount of 1.4 to 83 uni per gram of flour.
t, and L-ascorbic acid is added in an amount of 0.005.
In the case of Experiment Nos. 54 to 70 in which noodles were added in an amount ranging from 1 to 1 mg, the viscoelasticity and High-quality noodles that are excellent in smoothness and good in texture, and have no taste and are also excellent in taste have been obtained, and from these results, the present invention improves the texture even in boiled noodles stored chilled. It turns out that there is an effect.

Example 4 (1) Flour (Nisshin Flour Milling Co., Ltd. “Tokujaku”) 1000
g, a glucoamylase derived from Rhizopusmold ("A-7255" manufactured by SIGMA CHEMICAL COMPANY) is added at a ratio shown in Table 5 below.
Further, 30 g of L-ascorbic acid and salt and 350 g of water (L-ascorbic acid and salt were previously dissolved in water) were added in the amounts shown in Table 5 below. Otherwise, (1) of Example 1 and After the raw udon was produced in the same manner as in (2), it was immediately boiled by the following method. (2) 100 g each of the raw udon obtained in (1) above is boiled in a sufficient amount of boiling water (adjusted to pH 5 to 6) while adjusting the boiling time so that the yield is 280 ± 2%. Immediately after raising, it was washed with cold water at a temperature of 4 ° C. and ice-cooled, taken out of the water and drained. In addition, the boiling yield of noodles was calculated by the above formula. (3) Immediately about 200 g of the noodles drained in (2) above
Serve each in a special tray and freeze in a freezer
After freezing at 30 ° C. for 1 hour, the frozen boiled noodles were taken out of the tray, put in a plastic bag, and stored in a freezer (−15 ° C.) for 10 days.

(4) After the refrigerated storage of the above (3), the noodles are taken out of the freezer, taken out of the plastic bag, boiled in a sufficient amount of boiling water for 1.5 minutes, and immediately washed with cold water.
The water was drained, the texture and taste were scored by ten panelists according to the evaluation criteria shown in Table 1 above, and the average was taken. The results were as shown in Table 5 below. (5) For reference, tapioca starch was added at a ratio of 150 g to 850 g of flour without adding glucoamylase and L-ascorbic acid, and the other conditions were the same as those of (1) to (3) above. To produce frozen boiled udon noodles, thawed (boiled) in the same manner as in (4) above, and scored by ten panelists according to the evaluation criteria shown in Table 1 above. The average value was as shown in Table 5 below.

[0046]

[Table 5]

As is evident from the results in Table 5 above, glucoamylase was added in an amount of 1.4 to 83 uni per gram of flour.
t, and L-ascorbic acid is added in an amount of 0.005.
According to Experiment Nos. 78 to 94 in which frozen boiled noodles are produced by adding in an amount of 1 to 1 mg, the viscoelasticity and smoothness are excellent, the texture is good, and the frozen noodles are excellent. It has a good texture comparable to or surpasses the frozen noodle of Experiment No. 95 containing tapioca starch, which is said to have no taste and is excellent in taste. This indicates that the present invention has an effect of improving the texture even in frozen noodles.

Example 5 (1) To 1000 g of flour (Nisshin Flour Milling Co., Ltd. “Toku No. 1”), glucoamylase derived from Rhizopus mold (SIGMA CHEMICALC) was added.
"A-7255" manufactured by OMPANY)
t and L-ascorbic acid (50 mg) were added, and the mixture was washed with Kansai (“Hiryu red” manufactured by Oriental Yeast Co., Ltd .; K ₂₎
320 g of water in which 12 g of (CO ₃ 60%, Na ₂ CO ₃ 40%) was dissolved was added and mixed for 12 minutes to obtain a ragged dough. (2) The dough obtained in the above (1) is put together in a noodle belt with a roll gap of 3.0 mm using a noodle-making roll, and is cooled at room temperature (about 20 ° C.).
Then, it was aged for 30 minutes in a plastic bag. After aging, the noodle belt was further rolled with a noodle roll to form a noodle belt having a thickness of about 1.45 mm. Cut out into noodle strings using a 20 square cutting blade, put in a plastic bag, leave at room temperature overnight,
Raw Chinese noodles were produced. (3) Glucoamylase and L-
Raw Chinese noodles were produced in the same manner as in the above (1) and (2) except that ascorbic acid was not added.

(4) The raw Chinese noodles containing glucoamylase and L-ascorbic acid obtained in the above (2) were boiled in a sufficient amount of boiling water for 3 minutes, and then the boiling water was cut off and hot soup was added. After opening the bowl, ten panelists evaluated the texture and taste of the noodles immediately. (5) Simultaneously with the above (4), boil the control raw Chinese noodle to which the glucoamylase and L-ascorbic acid obtained in the above (3) are not added at the same time as the above (4), and pour the soup into a bowl. And immediately reduce the texture and taste of the noodles
It was evaluated by 0 panelists. (6) As a result of the quality evaluations of the above (4) and (5), the Chinese noodle of the present invention to which the glucoamylase obtained in the above (2) and L-ascorbic acid are added is the glucoamylase obtained in the above (3) And the control Chinese noodles to which L-ascorbic acid was not added were evaluated by panelists as having good texture with rich viscoelasticity.

Example 6 (1) Flour (Nisshin Flour Milling Co., Ltd. “Tokujaku”) 1000
g, glucoamylase derived from Rhizopusu mold (SIGMA CHEMICAL COMPAN)
"A-7255" manufactured by Y) at 23000 units and L
-50 mg of ascorbic acid was powder-mixed to prepare a flour composition for noodles. (2) The flour composition for noodles prepared in (1) above,
30 g of salt and 350 g of water (the salt was previously dissolved in water) were added and mixed for 12 minutes to obtain a tattered dough. (3) Using the dough obtained in (2) above, raw udon is produced in the same manner as in (2) of Example 1, and then 100 g of each of the udon is added to a sufficient amount of boiling water (pH 5-6). Adjustment)
Inside, after boiling while adjusting the boiling time so that the yield is 310 ± 2%, immediately washed in cold water,
Raised and drained the water. (4) The texture and taste of the boiled noodles obtained in (3) above were scored by 10 panelists according to the evaluation criteria shown in Table 1 above, and the average value was taken. Is 4.5 points, smoothness is 4.8 points, and taste is 3.0 points, high quality which is excellent in viscoelasticity and smoothness, has good texture, and has no off-flavor and excellent taste. Noodles were obtained. (5) From the results of Example 6, the flour composition for noodles was prepared in advance by adding glucoamylase and ascorbic acid to the flour in the powdered state within the range of the addition amount of the present invention, and the flour composition for noodles was prepared in advance. It can be seen that even when noodles are manufactured using the composition, high-quality noodles having excellent texture and taste can be obtained.

Example 7 (1) Flour (Nisshin Flour Milling Co., Ltd. “Tokujaku”) 1000
23,000 units of glucoamylase derived from Rhizopusmold (“A-7255” manufactured by SIGMA CHEMICAL COMPANY) were added to g. Further, instead of L-ascorbic acid, sodium L-ascorbate, sodium erythorbic acid and D-
50 mg of one ascorbic acid selected from isoascorbic acid, 30 g of common salt and 350 g of water (the ascorbic acid and common salt were previously dissolved in water) were added and mixed for 10 minutes to obtain a ragged dough. (2) Using the dough obtained in the above (1), raw udon is produced in the same manner as in (2) of Example 1, and then 100 g each of the raw udon is added to a sufficient amount of boiling water (pH 5-6). Adjustment)
Inside, after boiling while adjusting the boiling time so that the yield is 310 ± 2%, immediately washed in cold water,
Raised and drained the water. (3) The texture and taste of the boiled noodles obtained in (2) above were scored by ten panelists according to the evaluation criteria shown in Table 1 above, and the average value was obtained. As shown in Table 6.

[0052]

[Table 6]

From the results in Table 6 above, even when the ascorbic acid used in combination with glucoamylase is a salt of ascorbic acid or an analogous compound of ascorbic acid, high-quality noodles excellent in texture and taste can be obtained. You can see that.

[0054]

According to the present invention, it is excellent in viscoelasticity, soft and chewy and rich in smoothness, has a good texture, and has no taste or odor, and has good taste and flavor. Also, high quality noodles can be obtained.

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[Procedure amendment]

[Submission date] July 24, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0025

[Correction method] Change

[Correction contents]

<< Method for measuring α-amylase activity >> As described below, the activity of α-amylase was determined by converting starch into α-amylase.
The amount of reducing sugars decomposed by amylase and produced was determined by quantification by the Somogyi Nelson method. (A) Measurement of α-amylase activity: about 40 ml of 0.5 g dry weight soluble starch (manufactured by Nacalai Tesque, Inc.)
Suspended in distilled water and dissolved in a boiling bath, then adjusted to 50 ml with distilled water, and mixed with 50 ml of 0.1 M acetate buffer (pH 4.5) to obtain a substrate solution. . 0.3 ml of the substrate solution is collected in a test tube and
C. and incubated for 5 minutes, and pre-incubated for 5 minutes.
g) in 100 ml of distilled water.
Add 2 ml, mix well and incubate at 40 ° C. Exactly 20 minutes after the addition of the sample enzyme solution,
Somogyi reagent [Preparation method is shown in the following (b)] 0.5 ml
Is added to stop the reaction. As a blank test for α-amylase reaction, 0.3 ml of the above substrate solution was used.
0.5 ml of Somogyi reagent is added to the mixture, and 0.2 ml of the sample enzyme solution is added after mixing (non-incubated). Then, cover the test tube with a glass ball,
After heating in a vigorously boiling water bath for exactly 10 minutes, immediately cool with cold water, add 1.0 ml of Nelson's reagent [preparation method is shown in the following (c)], stir to develop color,
After adding 8.0 ml of distilled water and standing for 15 minutes,
The absorbance in nm is measured with a spectrophotometer (“220A” manufactured by Hitachi, Ltd.). The concentration (μmol / ml) of the generated reducing sugar is determined from a calibration curve prepared in advance using maltose as a standard. Maltose concentration in enzyme reaction solution (M) (μmol / ml) and maltose concentration in blank test solution (M _o ) (μmol / ml)
From the following formula, the enzyme activity in the sample enzyme solution is calculated. At this time, as shown in the following formula, the amount of the enzyme that produces reducing sugar corresponding to 1 μmol maltose per minute by the above reaction is defined as 1 unit. Then, from the enzyme activity of the sample enzyme solution calculated by the following equation, the enzyme activity in the sample enzyme is determined according to the concentration of the sample enzyme at the time of preparing the sample enzyme solution.

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0050

[Correction method] Change

[Correction contents]

<< Example 6 >> (1) To 1000 g of flour (Nisshin Flour Milling Co., Ltd. “Tokujaku”), 1000 g of Rhizopus
mold- derived glucoamylase (SIGMA CHE
MICAL COMPANY “A-7255”)
3,000 units and 50 mg of L-ascorbic acid were powder mixed to prepare a flour composition for noodles. (2) The flour composition for noodles prepared in (1) above,
30 g of salt and 350 g of water (the salt was previously dissolved in water) were added and mixed for 12 minutes to obtain a tattered dough. (3) Using the dough obtained in (2) above, raw udon is produced in the same manner as in (2) of Example 1, and then 100 g of each of the udon is added to a sufficient amount of boiling water (pH 5-6). Adjustment)
Inside, after boiling while adjusting the boiling time so that the yield is 310 ± 2%, immediately washed in cold water,
Raised and drained the water. (4) The texture and taste of the boiled noodles obtained in (3) above were scored by 10 panelists according to the evaluation criteria shown in Table 1 above, and the average value was taken. Is 4.5 points, smoothness is 4.8 points, and taste is 3.0 points, high quality which is excellent in viscoelasticity and smoothness, has good texture, and has no off-flavor and excellent taste. Noodles were obtained. (5) From the results of Example 6, the flour composition for noodles was prepared in advance by adding glucoamylase and ascorbic acid to the flour in the powdered state within the range of the addition amount of the present invention, and the flour composition for noodles was prepared in advance. It can be seen that even when noodles are manufactured using the composition, high-quality noodles having excellent texture and taste can be obtained.

Continued on the front page (72) Inventor Shoichi Minakami 19-12 Nihonbashi Koamicho, Chuo-ku, Tokyo Nisshin Flour Milling Co., Ltd. (72) Inventor Yasuhiro Tanaka 19-12 Nihonbashi Koamicho, Chuo-ku, Tokyo Date Kiyoshi Flour Milling Co., Ltd.

Claims (3)

[Claims] 1. A glucoamylase content of 1.4 to 83 units and an ascorbic acid content of 0.0 g / g of flour.
A method for producing noodles, comprising adding noodles at a ratio of 0.5 to 1 mg to prepare noodle dough, and using the noodle dough to produce noodles. 2. A flour composition for noodles, wherein glucoamylase and 1.4-83 units of glucoamylase and ascorbic acid are added to flour per 1 g of flour. . 3. Noodles obtained by the method of claim 1 or obtained by using the flour composition for noodles of claim 2.