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Production method for noodles, and noodle separation improver

A manufacturing method, noodle technology, applied in the direction of dough handling, application, dough preparation, etc., which can solve the problems of lack of simplicity and insufficient effect, and achieve the effect of maintaining elasticity and improving looseness

Active Publication Date: 2017-05-24
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In all of these methods, the effect of improving the texture and loosening was confirmed, but the effect is not sufficient
[0006] Adding amylase is also described in Patent Document 10, but this method not only does not have a sufficient loosening effect, but also treats gelatinized noodle strands with amylase, and in addition, it is inactivated by heating, so there is a lack of convenience. sexual problems

Method used

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  • Production method for noodles, and noodle separation improver
  • Production method for noodles, and noodle separation improver
  • Production method for noodles, and noodle separation improver

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] To a mixture of 600 g of wheat flour, 390 g of tapioca starch, and 10 g of wheat gluten, add 20 g of common salt and lipase A “Amano” 6 (Amano enzyme: 60,000 units / g) that is a lipase with 1,3-position specificity 0.1 g of amylase Sumizyme AS (manufactured by Shin Nippon Chemical Industry Co., Ltd.: 1500 units / g) was dissolved in 450 g of water and kneaded to prepare noodle dough. The dough is rolled, and cut out with #20 incisors to obtain Chinese noodles, as Example 1. The Chinese noodles were boiled for 80 seconds, washed with water, divided into hexagonal containers per 100 g, and stored at 4° C. for 2 days. Looseness and noodle quality (elasticity, hardness) of these Chinese noodles were evaluated.

Embodiment 2

[0070] In the method described in Example 1, lipase DF "Amano" 15 (manufactured by Amano Enzyme Co., Ltd.: 150,000 units / g) as a lipase having 1,3-position specificity and Biozyme A as an amylase were used. (Manufactured by Amano Enzyme Co., Ltd.: 7,500 units / g), Chinese noodles were prepared in the same manner as above.

Embodiment 3～12、 comparative example 8～11

[0100] In the method described in Example 1, as shown in Table 2, lipase "Amano" 6, which is a lipase with 1,3-position specificity, and Biozyme A, which is an amylase, were added, and the obtained Chinese noodles were used as an example. Examples 3-12, Comparative Examples 8-11. Table 2 shows the results of the evaluation.

[0101] (Table 2)

[0102]

[0103] The addition amount of lipase having 1,3-position specificity in the range of 1 to 20 units / g and amylase in the range of 0.1 to 5 units / g exhibited good looseness, texture and flavor of noodles. In Comparative Examples 8 to 11 in which the addition of lipase and amylase having 1,3-position specificity was out of these ranges, the looseness deteriorated, or even if the looseness was good, food texture deteriorated.

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PUM

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Abstract

The purpose of the present invention is to provide delicious noodles in which deterioration in quality such as a reduction in the separability of the noodles during storage has been effectively suppressed, a production method for the noodles, and a noodle separation improver. It is possible to dramatically ameliorate a reduction in the separability of noodles during storage by adding an amylase and a lipase having 1,3-positional specificity to the noodles, and it is possible to further improve the separability of the noodles by also using a water-soluble hemicellulose.

Description

technical field [0001] The present invention relates to a method for producing noodles and a loose improver for noodles. Background technique [0002] Due to the diversification of food in recent years, the demand for processed food is increasing. Noodles, in particular, are processed and cooked in large quantities and sold in convenience stores, supermarkets, etc., and are eaten by many consumers. [0003] In these distributed and commercially available processed foods, the convenience of processing and deterioration of quality over time are particularly problematic. Noodles generally contain starch, and during processing and cooking, the starchy material flows out to the surface of the food, causing the food to stick together. As a result, since the noodles adhere to each other, it becomes difficult to subdivide them into one meal, or to mix them with soup or sauce when eating. In the case of instant noodles, it is difficult to restore hot water to the sticky portion of...

Claims

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Application Information

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IPC IPC(8): A23L7/109
CPCA23L7/109A23L29/06A21D8/042A21D2/362A23V2002/00A23V2250/5108
Inventor 藤井名苗
Owner FUJI OIL CO LTD
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