JP2022044460A - Enzyme agent for resistant starch-containing noodles - Google Patents

Abstract

To provide a new method for improving the quality of resistant starch-containing noodles, high-quality resistant starch-containing noodles and a method for producing the same.SOLUTION: An enzyme agent for resistant starch-containing noodles contains at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase.SELECTED DRAWING: None

Description

The present invention relates to an enzyme preparation for resistant starch-containing noodles. The present invention also relates to a method for producing resistant starch-containing noodles, a method for improving quality, a powder composition for noodle production, and the like.

In recent years, resistant starch (also generally referred to as "indigestible starch" or the like) has been used as a raw material for noodles such as udon. Since resistant starch has a high dietary fiber content, it is possible to reduce the sugar content of noodles by using it in place of a raw material containing a large amount of starch (for example, wheat flour).

However, the low-carbohydrate noodles obtained by using resistant starch as a raw material have a problem that the texture is powdery. In addition, the low-carbohydrate noodles produce an unusual flavor, and the flavor may be lower than that of ordinary noodles that do not use resistant starch as a raw material. Furthermore, resistant starch does not produce gluten even when water is added and kneaded like wheat flour, and gluten (active gluten, etc.) is usually used together with resistant starch as a raw material for low-sugar noodles. The appearance of low-sugar noodles is deteriorated, and specifically, the color of the noodles may be dull (the color of the noodles may be gray).

Conventionally, it has been reported that vital gluten and a sulfur-containing reducing agent are used in combination as a method for improving the quality and manufacturing aptitude of resistant starch-containing noodles (Patent Document 1). Further, it has been reported that glutathione is used to obtain noodles having good noodle quality and texture and high nutritional value without adding salt (Patent Document 2).

Japanese Unexamined Patent Publication No. 2019-162071 Japanese Unexamined Patent Publication No. 10-262588

The present invention has been made in view of the above circumstances, and the problem to be solved thereof is to provide a new method for improving the quality of resistant starch-containing noodles and a method for producing high-quality resistant starch-containing noodles. The goal is to provide high quality resistant starch-containing noodles.

The present inventors have diligently studied to solve the above-mentioned problems, and selected from the group consisting of a sulfur-containing reducing agent, γ-polyglutamic acid or a salt thereof, glutamilvalylglycine or a salt thereof, and a glutamine peptide or a salt thereof. By adding at least one of these to the raw material of the resistant starch-containing noodles, the powderiness of the texture of the resistant starch-containing noodles can be improved. It was found that there is a difference in quality compared to ordinary noodles that do not contain resistant starch. Further, the present inventors usually produce resistant starch-containing noodles without using added gluten as a raw material, so that the noodles have less dullness in color, less off-flavor and a slick texture, and do not contain resistant starch. It was found that the noodles could be at the same level as the noodles in the above, but in this case, it was found that the production suitability of the noodles deteriorated and the texture became insufficient in hardness.
The present inventors further studied and added at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase to the raw material of resistant starch-containing noodles so that the added gluten was not used as the raw material. It was also found that the production suitability was good, and that the obtained resistant starch-containing noodles had a texture having sufficient hardness. Moreover, it was also found that the resistant starch-containing noodles have less dullness in color, less unusual flavor, and a smooth feeling at the same level as normal noodles containing no resistant starch.
In addition, the present inventors select at least one selected from the group consisting of a sulfur-containing reducing agent, γ-polyglutaminase or a salt thereof, glutamilvalylglycine or a salt thereof, and a glutamine peptide or a salt thereof, as transglutaminase and glucose. It has also been found that when used in combination with at least one enzyme selected from the group consisting of oxidases, resistant starch-containing noodles having a favorable texture with effectively suppressed powderiness can be obtained.
Based on these findings, the present inventors have completed the present invention through further studies.
That is, the present invention is as follows.

[1] An enzyme preparation for resistant starch-containing noodles, which contains at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase.
[2] At least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamilvalylglycine or a salt thereof, and (D) a glutamine peptide or a salt thereof. The enzyme preparation according to [1], wherein the two are combined.
[3] In the resistant starch-containing noodles, the amount of added gluten in the noodle raw material is 10% by weight or less with respect to the total amount of flour, starch and added gluten in the noodle raw material, [1] or [2]. ] The listed enzyme preparation.
[4] The enzyme agent according to any one of [1] to [3], wherein the resistant starch is RS4 type.
[5] A method for producing resistant starch-containing noodles, which comprises adding at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase to a noodle raw material containing resistant starch.
[6] At least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamilvalylglycine or a salt thereof, and (D) a glutamine peptide or a salt thereof. The production method according to [5], further comprising adding one to a noodle raw material containing resistant starch.
[7] The production method according to [5] or [6], wherein the amount of added gluten in the noodle raw material is 10% by weight or less with respect to the total amount of flour, starch and added gluten in the noodle raw material.
[8] The production method according to any one of [5] to [7], wherein the resistant starch is an RS4 type.
[9] A method for improving the quality of resistant starch-containing noodles, which comprises adding at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase to a noodle raw material containing resistant starch.
[10] At least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamilvalylglycine or a salt thereof, and (D) a glutamine peptide or a salt thereof. The quality improving method according to [9], further comprising adding one to a noodle raw material containing resistant starch.
[11] The quality improving method according to [9] or [10], wherein the amount of added gluten in the noodle raw material is 10% by weight or less with respect to the total amount of flour, starch and added gluten in the noodle raw material.
[12] The quality improving method according to any one of [9] to [11], wherein the resistant starch is an RS4 type.
[13] A powder composition for noodle making containing at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase, resistant starch, and a raw material for powdered noodles.
[14] At least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamilvalylglycine or a salt thereof, and (D) a glutamine peptide or a salt thereof. The powder composition for noodle making according to [13], further containing one.
[15] The amount of added gluten in the noodle-making powder composition is 10% by weight or less with respect to the total amount of flour, starch and added gluten contained in the noodle-making powder composition. The powder composition for noodle making according to [13] or [14].
[16] The powder composition for noodle making according to any one of [13] to [15], wherein the resistant starch is RS4 type.

INDUSTRIAL APPLICABILITY According to the present invention, an enzyme agent suitable for producing resistant starch-containing noodles having high quality (manufacturing aptitude, appearance, flavor, texture) is provided.
Further, according to the present invention, there is provided a method for producing resistant starch-containing noodles having high quality (manufacturing suitability, appearance, flavor, texture) and a method for improving the quality of resistant starch-containing noodles.
Further, according to the present invention, there is also provided a powder composition for noodle making which is suitably used for producing resistant starch-containing noodles having high quality (manufacturing suitability, appearance, flavor, texture).

1. 1. Enzyme Agent of the Present Invention The enzyme agent of the present invention contains at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase.

[Transglutaminase]
Transglutaminase (enzyme number EC2.3.2.13) is an enzyme having an activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or peptide as a donor and a lysine residue as a receptor. As the transglutaminase, for example, those derived from mammals, those derived from fish, those derived from microorganisms, etc. are known, and the transglutaminase used in the present invention has the above-mentioned activity. The origin of the forage is not particularly limited, and transglutaminase of any origin can be used, and a recombinant enzyme may be used. The transglutaminase used in the present invention may be calcium-independent (eg, microorganism-derived) or calcium-dependent. The transglutaminase used in the present invention may be a commercially available product, and specific examples thereof include a microorganism-derived transglutaminase marketed by Ajinomoto Co., Inc. under the trade name "Activa" (registered trademark).

In the present invention, the active unit of transglutaminase is measured and defined as follows.
Benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine were used as substrates to act on transglutaminase to form an iron complex in the produced hydroxamic acid in the presence of trichloroacetic acid, and then the absorbance at 525 nm was measured to measure the amount of hydroxamic acid. Obtain the amount from the calibration curve and calculate the enzyme activity. The amount of enzyme that produces 1 μmol of hydroxamic acid per minute at 37 ° C. and pH 6.0 is defined as 1 U (unit).

When the enzyme agent of the present invention contains transglutaminase, the content of transglutaminase in the enzyme agent of the present invention is such that the transglutaminase activity per 1 g of the enzyme agent of the present invention is preferably 0.001 U or more. , More preferably 0.01 U or more, and particularly preferably 0.1 U or more. Further, in this case, the content of transglutaminase in the enzyme preparation of the present invention is such that the transglutaminase activity per 1 g of the enzyme preparation of the present invention is preferably 10,000 U or less, more preferably 1,000 U or less. The amount is particularly preferably 100 U or less.

[Glucose oxidase]
Glucose oxidase (enzyme number EC1.1.3.4) is an oxidase that catalyzes the reaction that produces gluconic acid and hydrogen peroxide using glucose, oxygen, and water as substrates. Hydrogen peroxide produced by this reaction promotes the formation of SS bonds (disulfide bonds) by oxidizing SH groups in the protein, and forms a crosslinked structure in the protein. Glucose oxidase is known to have various origins such as those derived from microorganisms and plants, but the enzyme used in the present invention may be any enzyme having the above-mentioned activity, and its origin is limited. Not done. It may also be a recombinant enzyme. The glucose oxidase used in the present invention may be a commercially available product, and an example is a microorganism-derived glucose oxidase commercially available from Nippon Chemical Industrial Co., Ltd. under the trade name "Sumiteam PGO". Although a glucose oxidase preparation containing catalase is commercially available, the glucose oxidase used in the present invention may be a mixture with another enzyme as long as it has glucose oxidase activity. Further, the glucose oxidase used in the present invention may be a mixture with metal-containing yeast (eg, iron-containing yeast, etc.), glucose, or the like.

In the present invention, the active unit of glucose oxidase is measured and defined as follows.
Using glucose as a substrate, hydrogen peroxide is generated by allowing glucose oxidase to act in the presence of oxygen, and the color tone exhibited by the quinoneimine dye produced by allowing aminoantipyrine and peroxidase to act on the generated hydrogen peroxide in the presence of phenol. , Measure and quantify at a wavelength of 500 nm. The amount of enzyme required to oxidize 1 μmol of glucose per minute is defined as 1 U (unit).

When the enzyme agent of the present invention contains glucose oxidase, the content of glucose oxidase in the enzyme agent of the present invention is such that the glucose oxidase activity per 1 g of the enzyme agent of the present invention is preferably 0.001 U or more. , More preferably 0.01 U or more, and particularly preferably 0.1 U or more. Further, in this case, the content of glucose oxidase in the enzyme preparation of the present invention is such that the glucose oxidase activity per 1 g of the enzyme preparation of the present invention is preferably 50,000 U or less, more preferably 5,000 U or less. The amount is particularly preferably 500 U or less.

When the enzyme agent of the present invention contains both transglutaminase and glucose oxidase, the activity ratio of transglutaminase and glucose oxidase (transglutaminase: glucose oxidase) contained in the enzyme agent of the present invention is the resistant starch-containing noodles. From the viewpoint of the balance of texture, it is preferably 1: 0.01 to 100, more preferably 1: 0.1 to 10, and particularly preferably 1: 1 to 10.

The enzyme agent of the present invention is selected from the group consisting of (A) sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamilvalylglycine or a salt thereof, and (D) glutamine peptide or a salt thereof. At least one that is to be combined may be combined. By using these components in combination with the enzyme agent of the present invention, it is possible to obtain resistant starch-containing noodles of higher quality (eg, texture, etc.), and for example, powderiness is effectively suppressed. It is possible to obtain resistant starch-containing noodles having a favorable texture.
In the present specification, "sulfur-containing reducing agent", "γ-polyglutamic acid or a salt thereof", "glutamylvalylvalylglycine or a salt thereof", and "glutamine peptide or a salt thereof" are referred to as component A, component B, component C, and components, respectively. It may be called D.

[(A) Sulfur-containing reducing agent (component A)]
The "sulfur-containing reducing agent" used as the component A in the present invention is a sulfur-containing compound having a reducing property (a compound containing a sulfur atom in the molecule), and specific examples thereof include glutathione, cysteine, and cystine. It is preferably glutathione or cysteine, and more preferably glutathione. When glutathione is used as the sulfur-containing reducing agent in the present invention, glutathione may be in the reduced form or in the oxidized form. In the present invention, "reduced glutathione" (GSH) has a γ-glutamyl structure composed of glutamic acid (Glu), cysteine (Cys) and glycine (Gly) (that is, a structure called γ-Glu-Cys-Gly). Is a tripeptide). Further, "oxidized glutathione" (GSSG) is a glutathione dipeptide in which two reduced glutathione molecules are bound by a disulfide bond (SS bond).

In the present invention, the sulfur-containing reducing agent may be in the form of a salt. The salt of the sulfur-containing reducing agent is not particularly limited as long as it is acceptable for food, and is, for example, a salt with an inorganic acid (eg, hydrogen chloride, hydrogen bromide, phosphoric acid, nitrate, etc.); an organic acid (eg, an organic acid). , Acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, Salts with malic acid, methylmalonic acid, adipic acid, etc.; Salts with inorganic bases (eg, sodium, potassium, calcium, magnesium, ammonia, etc.); Organic bases (eg, ethylenediamine, propylenediamine, ethanolamine, monoalkyl) Examples thereof include salts with ethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). The salt of the sulfur-containing reducing agent may be in the form of a hydrate (hydrous salt), and examples of such hydrates include 1 to 6 hydrates.

The method for producing the sulfur-containing reducing agent is not particularly limited, and a method known per se (for example, a chemical synthesis method, an enzyme method, a fermentation method, an extraction method, etc.) or a method similar thereto may be used. For example, the sulfur-containing reducing agent used in the present invention may be an isolated product extracted and purified from a material containing the sulfur-containing reducing agent. Materials containing a sulfur-containing reducing agent include, for example, natural products such as agricultural, livestock and fishery products; culture solutions obtained by culturing microorganisms, fermented products such as bacterial cells; and processed products thereof (eg, processed products thereof). Yeast extract, dried yeast, etc.) and the like. In the present invention, as the component A, a material containing a sulfur-containing reducing agent (eg, a yeast extract containing glutathione, a yeast extract containing cysteine, etc.) may be used as it is or after being purified to a desired degree. Commercially available products may be used as the sulfur-containing reducing agent and the material containing the sulfur-containing reducing agent, and specific examples of the commercially available products containing the sulfur-containing reducing agent include "Super Yeast Extract" (manufactured by Ajinomoto Co., Inc.). Can be mentioned.

[(B) γ-polyglutamic acid or a salt thereof (component B)]
The γ-polyglutamic acid used as the component B in the present invention is a polymer (polypeptide) in which a carboxyl group at the γ position and an amino group at the α position of D-type and / or L-type glutamic acid are linked by a peptide bond. The γ-polyglutamic acid used in the present invention may contain both D-type glutamic acid and L-type glutamic acid as a constituent unit, or only one of D-type glutamic acid and L-type glutamic acid. May be included.

In the present invention, a salt of γ-polyglutamic acid may be used as the component B. The salt of γ-polyglutamic acid is not particularly limited as long as it is acceptable for food, and is, for example, a salt with an inorganic acid (eg, hydrogen chloride, hydrogen bromide, phosphoric acid, nitrate, etc.); an organic acid (eg, nitric acid). , Acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, Salts with malic acid, methylmalonic acid, adipic acid, etc.; Salts with inorganic bases (eg, sodium, potassium, calcium, magnesium, ammonia, etc.); Organic bases (eg, ethylenediamine, propylenediamine, ethanolamine, monoalkyl) Examples thereof include salts with ethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). Further, the salt of γ-polyglutamic acid may be in the form of a hydrate (hydrous salt), and examples of such hydrates include 1 to 6 hydrates.

The molecular weight of the component B (γ-polyglutamic acid or a salt thereof) is preferably 3,000 or more, more preferably 5,000 or more, and particularly preferably 10,000 or more. The molecular weight of the component B is preferably 10,000,000 or less, more preferably 5,000,000 or less, and particularly preferably 2,000,000 or less. In the present invention, the molecular weight of component B is measured by gel permeation chromatography.

The method for producing the component B (γ-polyglutamic acid or a salt thereof) is not particularly limited, and a method known per se (for example, a chemical synthesis method, an extraction method, etc.) or a method similar thereto may be used. For example, component B can be obtained by extracting from the mucilage of natto, or can be appropriately separated and purified from the product of a Bacillus microorganism (eg, Bacillus subtilis ). can. The component B having a predetermined molecular weight can be obtained, for example, by reducing the molecular weight of the component B using an acid or an enzyme. A commercially available product may be used as the component B, and specific examples of the commercially available product of the component B include "Meiji polyglutamic acid" (manufactured by Meiji Food Materia Co., Ltd.) and the like.

[(C) Glutamilvalylglycine or a salt thereof (component C)]
Glutamicylvalylglycine used as component C in the present invention has a γ-glutamyl structure composed of glutamic acid (Glu), valine (Val) and glycine (Gly) (that is, a structure called γ-Glu-Val-Gly). (Has) a tripeptide.

In the present invention, a salt of glutamilvalylglycine may be used as the component C. The salt of glutamilvalylglycine is not particularly limited as long as it is acceptable for food, and is, for example, a salt with an inorganic acid (eg, hydrogen chloride, hydrogen bromide, phosphoric acid, nitrate, etc.); an organic acid (eg, eg, nitric acid, etc.). Acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, apple Salts with acids (eg, methylmalonic acid, adipic acid, etc.); Salts with inorganic bases (eg, sodium, potassium, calcium, magnesium, ammonia, etc.); Organic bases (eg, ethylenediamine, propylenediamine, ethanolamine, monoalkylethanol) Examples thereof include salts with amines, dialkylethanolamines, diethanolamines, triethanolamines, etc.). Further, the salt of glutamilvalylglycine may be in the form of a hydrate (hydrous salt), and examples of such hydrates include 1 to 6 hydrates.

The method for producing component C (glutamylvalylglycine or a salt thereof) is not particularly limited, and a method known per se (for example, a chemical synthesis method, an enzyme method, a fermentation method, an extraction method, etc.) or a method similar thereto is used. You may use it. A commercially available product may be used as the component C, and specific examples of the commercially available product of the component C include "Kokumiddle (registered trademark) sweets richness" (manufactured by Ajinomoto Co., Inc.) and the like.

[(D) Glutamine peptide or salt thereof (component D)]
The glutamine peptide used as component D in the present invention is a peptide (amino acid polymer) containing a large amount of L-glutamine (specifically, 15% by weight or more in terms of free L-glutamine).

The glutamine peptide may contain "amino acids other than L-glutamine" as a constituent unit in addition to L-glutamine, but the content of L-glutamine is at least 15% by weight or more in terms of free L-glutamine. It is preferably 20% by weight or more. The upper limit of the content of L-glutamine in the glutamine peptide is not particularly limited, but from the viewpoint of availability, it is usually 60% by weight or less, preferably 40% by weight or less in terms of free L-glutamine. The type and composition ratio of "amino acids other than L-glutamine" contained in the glutamine peptide are not particularly limited.
In the present invention, the content of L-glutamine in the glutamine peptide is determined by the amide nitrogen substitution method [Meth. Enzymol. , 11, pp. It is obtained by a calculation method based on the amide nitrogen-containing L-amino acid content obtained from the amide nitrogen content measured by 36-65 (1967)]. The chemically synthesized glutamine peptide can also be obtained from the ratio of L-glutamine in the raw material.

In the present invention, a salt of glutamine peptide may be used as the component D. The salt of the glutamine peptide is not particularly limited as long as it is acceptable for food, and is, for example, a salt with an inorganic acid (eg, hydrogen chloride, hydrogen bromide, phosphoric acid, nitrate, etc.); an organic acid (eg, acetic acid). , Citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid. , Methylmalonic acid, adipic acid, etc.); Salts with inorganic bases (eg, sodium, potassium, calcium, magnesium, ammonia, etc.); Organic bases (eg, ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine) , Dialkylethanolamine, diethanolamine, triethanolamine, etc.) and the like. Further, the salt of the glutamine peptide may be in the form of a hydrate (hydrous salt), and examples of such a hydrate include 1 to 6 hydrates and the like.

The number average molecular weight of the component D (glutamine peptide or a salt thereof) is preferably 50 or more, more preferably 100 or more, and particularly preferably 300 or more. The number average molecular weight of the component D is preferably 100,000 or less, more preferably 10,000 or less, and particularly preferably 1,000 or less. In the present invention, the number average molecular weight of component D is measured by a gel filtration method.

The method for producing the component D (glutamine peptide or a salt thereof) is not particularly limited, and a method known per se (for example, a chemical synthesis method, an enzymatic method, an extraction method, etc.) or a method similar thereto may be used. For example, component D can be obtained by hydrolyzing a protein (eg, wheat protein, etc.) contained in a food product using a protease or the like. A commercially available product may be used as the component D, and specific examples of the commercially available product of the component D include "WGE80GPA" (manufactured by Nippon Shinyaku Co., Ltd.) and the like.

When the enzyme preparation of the present invention is combined with at least one of the components A to D, one embodiment is an at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase, and at least one of the components A to D. One may be mixed and provided as a single composition (eg, distribution, sale, etc.). Further, as another aspect, at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase and at least one of the components A to D are housed in, for example, separate containers, packaging materials, bags and the like. After that, these may be provided in combination. In other words, the enzyme preparation of the present invention in which at least one of the components A to D is combined is selected from the group consisting of at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase and the group consisting of the components A to D. May be provided as a combination with at least one.

The form of the enzyme preparation of the present invention is not particularly limited, and examples thereof include a solid form (including a powder form, a granular form, etc.), a liquid form (including a slurry form, etc.), a gel form, a paste form, and the like.

The enzyme preparation of the present invention may consist of only at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase, or in addition to the enzyme, at least one of components A to D may be further added. Although it may be contained, the enzyme preparation of the present invention may further contain a base commonly used in food enzyme preparations in addition to the enzyme and components A to D. Examples of the base include starch, dextrin, cyclodextrin, sugars (eg, lactose, sucrose, glucose, etc.), water, oils and fats, and the like.

The enzyme preparation of the present invention is, for example, an excipient, a pH adjuster, in addition to at least one enzyme, components A to D, selected from the group consisting of transglutaminase and glucose oxidase, as long as the object of the present invention is not impaired. , Antioxidants, thickening stabilizers, emulsifiers, sweeteners, organic salts, inorganic salts, seasonings, acidulants, spices, colorants, color formers and the like may be further contained.

The enzyme preparation of the present invention can be produced by a method conventionally used for producing an enzyme preparation for food or a method equivalent thereto.

The enzyme agent of the present invention is suitably used for resistant starch-containing noodles, and can be added to a raw material for resistant starch-containing noodles (sometimes referred to as "noodle raw material" in the present specification).
In the present invention, "resistant starch-containing noodles" refers to noodles produced from noodle raw materials containing at least resistant starch. The type of noodles containing resistant starch is not particularly limited, and examples thereof include udon, somen, hiyamugi, soba, Chinese noodles (ramen), pasta, and kishimen. The form of the resistant starch-containing noodles is not particularly limited, and may be any of raw noodles, instant noodles (eg, dried noodles, fried noodles, etc.), chilled noodles, frozen noodles, and the like.

In the present invention, "resistant starch" is a general term for starch and partially decomposed starch that are not digested and absorbed in the lumen of the small intestine of a healthy person. Generally, resistant starch is classified into the following four types (RS1 to RS4) according to its structure and properties.
RS1: Starch is surrounded by hard tissues such as cell walls and is not digested without coming into contact with digestive enzymes. RS2: Ungelatinized starch that has not been sufficiently heated, starch with a high amylose content, etc. Starch granules themselves have digestibility RS3: Starch is heated and gelatinized, and then recrystallized to change (β-formation) into a structure that is difficult to digest (aged starch).
RS4: A type in which starch is highly processed (chemical treatment, physical treatment, enzymatic treatment) to make it less susceptible to the action of digestive enzymes.

The resistant starch used in the present invention is preferably RS4 type. By using RS4 type resistant starch, it is possible to obtain noodles having particularly good manufacturing aptitude and high quality (eg, texture).

The dietary fiber content of the resistant starch used in the present invention is preferably 65% by weight or more, more preferably 70% by weight or more.
In the present invention, the dietary fiber content of resistant starch is measured by the Proski method (enzyme-gravimetric method).

The method for producing resistant starch is not particularly limited, and a method known per se or a method similar thereto may be used. For example, RS4 type resistant starch can be produced by subjecting raw material starch to a phosphoric acid cross-linking treatment, an etherification treatment, or the like. The type of starch (raw material starch) used as the raw material for resistant starch is not particularly limited. For example, wheat starch, corn starch, waxy corn starch, tapioca starch, sago palm starch, green bean starch, horse bell starch, sweet potato starch, urchi rice starch, mochi. Examples include rice starch. These raw material starches may be used alone or in combination of two or more. Commercially available products may be used as the resistant starch. For example, as commercially available products of RS4 type resistant starch, "NOVELOSE W", "NOVELOSE 3490" (all manufactured by Ingredion Japan Co., Ltd.), "Fiber Gym" Examples include "RW" and "Pine Starch RT" (both manufactured by Matsutani Chemical Industry Co., Ltd.).

The resistant starch-containing noodles may contain a material other than resistant starch, that is, the raw material of the resistant starch-containing noodles (noodle raw material) may contain a material other than resistant starch. Examples of the material other than resistant starch contained in the noodle raw material include flour, starches other than resistant starch, and added gluten.

The flour used as a raw material for noodles containing resistant starch (noodle raw material) is not particularly limited as long as it is usually used for producing noodles, but for example, wheat flour, rice flour, corn flour, barley flour, buckwheat flour, and horse bell flour. , Soybean flour, small soybean flour, hie flour, chestnut flour, millet flour, wheat bran flour and the like, and wheat flour is preferable. These flours may be used alone or in combination of two or more. When wheat flour is used as a raw material for noodles, the type of wheat flour is not particularly limited, and examples thereof include strong flour, semi-strong flour, medium-strength flour, and weak flour. These flours may be used alone or in combination of two or more.

Examples of starches other than resistant starch include wheat starch, corn starch, waxy corn starch, tapioca starch, sago palm starch, green bean starch, horse bell starch, sweet potato starch, urchi rice starch, and mochi rice starch. Raw starch (raw starch), processed starch other than resistant starch (eg, acetylated oxidized starch, hydroxypropyl) obtained by processing (chemically, physically, enzymatically) these raw starches. Chemical starch, hydroxypropylated phosphoric acid cross-linked starch, octenyl succinic acid starch sodium, acetate starch, oxidized starch, phosphorylated starch, pregelatinized starch, oil-processed starch, acid-treated starch, alkaline-treated starch, bleached starch, enzyme-treated starch, etc.) And so on. These starches may be used alone or in combination of two or more. In the present invention, "starchs" means those isolated from plants such as grains, and are distinguished from the starch contained in the grain flour.

In the present invention, the "added gluten" is gluten added as a raw material (noodle raw material) for noodles containing resistant starch, in other words, gluten contained in the noodle raw material even before the start of noodle production, and is a noodle raw material. It is a concept that does not include gluten produced after the start of noodle production (gluten formed by the reaction of glutenin and gliadin in the flour after the start of noodle production) in the wheat flour that can be used as. The gluten that can be used as the added gluten of the present invention is not particularly limited, and examples thereof include active gluten. Active gluten is powdered gluten obtained by drying raw gluten, and is also generally referred to as vital gluten. By absorbing water, the active gluten is restored to have the same properties (viscosity, elasticity, etc.) as the raw gluten before drying. The method for producing raw gluten used as a raw material for active gluten is not particularly limited, and a method known per se or a method similar thereto may be used. The method for drying raw gluten is also not particularly limited, but for example, a spray drying method in which a mist-like raw gluten solution is instantaneously dried with hot air, or a raw gluten having a size of about several mm is rotated in a dryer. It can be done by a flash-drying method or the like.

In addition to the above-mentioned ingredients, the raw material for resistant starch-containing noodles is a protein material other than added gluten, such as whole egg flour, egg yolk powder, egg white powder, egg protein hydrolyzate, defatted milk powder, and soybean protein. Fats and oils such as animal and vegetable fats and oils, powdered fats and oils; inorganic salts such as salt and minerals; swelling agents; emulsifiers; sugars; sweeteners; spices; seasonings; vitamins; pigments; fragrances; dextrin; preservatives; pH adjusters, etc. May include.

From the viewpoint of reducing sugar content, the amount of resistant starch in the noodle raw material (dry weight) is 20 with respect to the total amount of flour, starch and added gluten in the noodle raw material (dry weight). It is preferably 5% by weight or more, more preferably 25% by weight or more, and particularly preferably 30% by weight or more. In the noodles containing resistant starch, the amount of resistant starch (dry weight) in the noodle raw material is the total amount of flour, starch and added gluten in the noodle raw material from the viewpoint of manufacturing suitability and quality (mainly texture). It is preferably 60% by weight or less, more preferably 55% by weight or less, and particularly preferably 50% by weight or less with respect to (dry weight).
Here, the "amount of starch in the noodle raw material" is the total amount of all starches (including resistant starch) in the noodle raw material, and the amount of resistant starch in the noodle raw material and starch other than resistant starch. It is calculated by summing up the amounts of the types.

In the resistant starch-containing noodles, the amount of flour (dry weight) in the noodle raw material is the total amount of flour, starch and added gluten in the noodle raw material (dry weight) from the viewpoint of manufacturing suitability and quality (mainly texture). On the other hand, it is preferably 30% by weight or more, more preferably 35% by weight or more, and particularly preferably 40% by weight or more. Further, in the resistant starch-containing noodles, from the viewpoint of reducing sugar content, the amount of flour (dry weight) in the noodle raw material is 65 with respect to the total amount of flour, starch and added gluten in the noodle raw material (dry weight). It is preferably 0% by weight or less, more preferably 60% by weight or less, and particularly preferably 55% by weight or less.

For noodles containing resistant starch, the amount of starch other than resistant starch (dry weight) in the noodle raw material is the total amount of flour, starch and added gluten in the noodle raw material (dry weight) from the viewpoint of reducing sugar content. On the other hand, it is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 12% by weight or less.

Since resistant starch-containing noodles can be higher quality noodles, the amount of added gluten in the noodle raw material (dry weight) is relative to the total amount of flour, starch and added gluten in the noodle raw material (dry weight). It is preferably 10% by weight or less, and more preferably 5% by weight or less. It is most preferable that the raw material of the resistant starch-containing noodles contains substantially no added gluten.
Here, the raw material of resistant starch-containing noodles "substantially contains no added gluten" means that (1) the raw material of resistant starch-containing noodles does not contain any added gluten, and (2) noodles. The amount of added gluten in the raw material is so small that it does not affect the quality (appearance, flavor, texture) of the resistant starch-containing noodles (for example, the total amount of flour, starch and added gluten in the raw material of noodles (dry weight)). On the other hand, it means any of the cases where it is 1% by weight or less).

In the resistant starch-containing noodles, the total amount (dry weight) of flour, starch and gluten in the noodle raw material is preferably 80% by weight or more, preferably 85% by weight, based on the total amount of the noodle raw material other than water. The above is more preferable, and 90% by weight or more is particularly preferable. The upper limit of the total amount (dry weight) of the flour, starch and added gluten in the noodle raw material is not particularly limited, but is less than 100% by weight with respect to the total amount of the noodle raw material other than water.

In the present invention, the method for producing resistant starch-containing noodles is not particularly limited, and the noodles may be produced by a method known per se or a method similar thereto. For example, first, flour, starch (including resistant starch), and other powdered noodle raw materials are mixed, and then kneaded water is added and kneaded to obtain a noodle dough. The kneading water is not particularly limited as long as it is usually used for producing noodles, and for example, water, saline solution, brine or the like can be used. The amount of kneading water is usually 40 to 60 parts by weight with respect to 100 parts by weight (dry weight) of the noodle raw material other than kneading water. Next, the obtained noodle dough is formed (rolled, composited, cut out) into a noodle line shape using a roll noodle making machine or the like. The noodle dough may be appropriately aged by leaving it at room temperature during molding. Resistant starch-containing noodles can be obtained by subjecting the obtained noodle strings to treatments such as drying, freezing, and freezing according to a conventional method, if necessary.

The time when the enzyme agent of the present invention is added to the raw material of resistant starch-containing noodles is not particularly limited as long as it is before molding of the noodle dough, and for example, flour, starches (including resistant starch), and other flours. The enzyme agent of the present invention may be added when mixing the body noodle raw materials, and the enzyme agent of the present invention may be added to the mixture of flour, starch and other powdered noodle raw materials and kneaded. May be added. Alternatively, the enzyme agent of the present invention may be added to the kneading water.

When the enzyme agent of the present invention contains transglutaminase, the enzymatic activity of the transglutaminase contained in the enzyme agent of the present invention is preferably 1 g per 1 g of the total amount (dry weight) of flour, starch and added gluten in the noodle raw material. The enzyme agent of the present invention can be used so that the amount is 0.000001U or more, more preferably 0.0001U or more, and particularly preferably 0.005U or more. Further, in this case, the enzymatic activity of the transglutaminase contained in the enzymatic agent of the present invention is preferably 100 U or less, more preferably 10 U or less, per 1 g of the total amount (dry weight) of the flour, starch and added gluten in the noodle raw material. Hereinafter, the enzyme agent of the present invention can be used so as to be particularly preferably 1 U or less.

When the enzyme agent of the present invention contains glucose oxidase, the enzymatic activity of glucose oxidase contained in the enzyme agent of the present invention is preferably 1 g per 1 g of the total amount (dry weight) of flour, starch and added gluten in the noodle raw material. The enzyme agent of the present invention can be used so that the amount is 0.000001U or more, more preferably 0.0001U or more, and particularly preferably 0.01U or more. Further, in this case, the enzymatic activity of glucose oxidase contained in the enzyme agent of the present invention is preferably 100 U or less, more preferably 10 U or less, per 1 g of the total amount (dry weight) of flour, starch and added gluten in the noodle raw material. Hereinafter, the enzyme agent of the present invention can be used so as to be particularly preferably 1 U or less.

The reaction conditions (reaction time, reaction temperature, etc.) of at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase contained in the enzyme preparation of the present invention are conditions under which the enzyme can act on the noodle raw material. If there is, there are no particular restrictions. For example, the reaction time may be adjusted according to the amount of the enzyme used, the reaction temperature, and the like, and is not particularly limited, but is usually 30 to 60 minutes. The reaction temperature may be adjusted according to the amount of the enzyme used, the reaction time, and the like, and is not particularly limited, but is usually 20 to 30 ° C.

When the enzyme agent of the present invention is a combination of component A (sulfur-containing reducing agent), the amount of component A is the total amount (dry weight) of flour, starch and added gluten in the noodle raw material. On the other hand, it can be used so as to be preferably 0.00001% by weight or more, more preferably 0.0001% by weight or more, and particularly preferably 0.0005% by weight or more. Further, in this case, the amount of the component A is preferably 1% by weight or less, more preferably 0.5% by weight or less, based on the total amount (dry weight) of the flour, starch and added gluten in the noodle raw material. Particularly preferably, it can be used so as to be 0.05% by weight or less.

When the enzyme preparation of the present invention is a combination of component B (γ-polyglutamic acid or a salt thereof), the amount of component B is the total amount of flour, starch and added gluten in the noodle raw material (drying). It can be used so as to be preferably 0.001% by weight or more, more preferably 0.005% by weight or more, and particularly preferably 0.01% by weight or more with respect to the weight). Further, in this case, the amount of the component B is preferably 0.3% by weight or less, more preferably 0.15% by weight, based on the total amount (dry weight) of the flour, starch and added gluten in the noodle raw material. Hereinafter, it can be used so as to be particularly preferably 0.1% by weight or less.

When the enzyme preparation of the present invention is a combination of component C (glutamylvalylglycine or a salt thereof), the amount of component C is the total amount of flour, starch and added gluten in the noodle raw material (dry weight). ), It can be used so as to be preferably 0.01 wt ppm or more, more preferably 0.1 wt ppm or more, and particularly preferably 0.5 wt ppm or more. Further, in this case, the amount of the component C is preferably 500% by weight or less, more preferably 200% by weight or less, particularly preferably, with respect to the total amount (dry weight) of the flour, starch and added gluten in the noodle raw material. Can be used to be 30 ppm by weight or less.

When the enzyme preparation of the present invention is a combination of component D (glutamine peptide or a salt thereof), the amount of component D is the total amount (dry weight) of flour, starch and added gluten in the noodle raw material. On the other hand, it can be used so as to be preferably 0.005% by weight or more, more preferably 0.01% by weight or more, and particularly preferably 0.05% by weight or more. Further, in this case, the amount of the component D is preferably 5% by weight or less, more preferably 2% by weight or less, particularly preferably, with respect to the total amount (dry weight) of the flour, starch and added gluten in the noodle raw material. Can be used so as to be 1% by weight or less.

By using the enzyme agent of the present invention, resistant starch-containing noodles having high quality (manufacturing aptitude, appearance, flavor, texture) can be obtained.
Specifically, by using the enzyme agent of the present invention, the suitability for producing resistant starch-containing noodles can be improved, for example, when the amount of added gluten in the noodle raw material is small or when the added gluten is not used. However, it is possible to prevent the noodle dough from becoming powdery or tattered and uncoordinated.
Further, by using the enzyme agent of the present invention, for example, even when the added gluten is a small amount in the noodle raw material or the added gluten is not used, the resistant has sufficient hardness and has a good texture. You can also get starch-containing noodles.
Further, by using the enzyme agent of the present invention, it is possible to obtain resistant starch-containing noodles having a suppressed powderiness and a good texture.
Further, by using the enzyme agent of the present invention, it is possible to obtain resistant starch-containing noodles having a good appearance and suppressed color dullness.
In addition, by using the enzyme agent of the present invention, it is possible to obtain resistant starch-containing noodles having a good flavor with suppressed off-flavor. In the present invention, the "unusual flavor" refers to an unpleasant odor and taste that cannot be felt by ordinary noodles, and specific examples thereof include a dry and muffled flavor such as bun.
Further, by using the enzyme agent of the present invention, it is possible to obtain resistant starch-containing noodles having a sufficient smoothness and a good texture. In the present invention, the "smoothness" refers to the smooth and smooth feeling that is felt when the noodles are sipped.

The method for cooking the resistant starch-containing noodles obtained by using the enzyme agent of the present invention is not particularly limited, and the noodles can be cooked by a conventional method according to the type of noodles and the like.

In the present invention, the method for evaluating the quality of the resistant starch-containing noodles is not particularly limited, and for example, the quality (manufacturing suitability, appearance, flavor, texture) of the resistant starch-containing noodles is as shown in Examples described later. In addition, it can be evaluated by sensory evaluation by a specialized panel.

2. 2. Production Method of the Present Invention The present invention also provides a method for producing resistant starch-containing noodles (which may be referred to as "the production method of the present invention" in the present specification). The production method of the present invention comprises adding at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase to a noodle raw material containing resistant starch.

The transglutaminase and glucose oxidase that can be used in the production method of the present invention are the same as those that can be contained in the enzyme preparation of the present invention (the one described in "1. Enzyme preparation of the present invention" described above). Therefore, in the production method of the present invention, the addition of these enzymes may be carried out using the above-mentioned enzyme preparation of the present invention.

In the production method of the present invention, the noodle raw material to which transglutaminase and / or glucose oxidase is added (raw material for resistant starch-containing noodles) includes resistant starch. The resistant starch is the same as that contained in the noodle raw material to which the enzyme agent of the present invention is added (described in "1. Enzyme agent of the present invention" described above), and is suitable in an embodiment, a manufacturing method and the like. Is the same.

In the production method of the present invention, the noodle raw material to which transglutaminase and / or glucose oxidase is added (raw material for resistant starch-containing noodles) contains a material other than resistant starch in addition to resistant starch. good. The material is the same as that contained in the noodle raw material to which the enzyme agent of the present invention is added (the one described in "1. Enzyme agent of the present invention" described above), and the preferred embodiment is also the same.

The amount of resistant starch, the amount of flour, the amount of starch other than resistant starch, and the amount of added gluten in the noodle raw material to which transglutaminase and / or glucose oxidase is added (raw material of resistant starch-containing noodles) are The amount of each component in the noodle raw material to which the enzyme agent of the present invention is added (the one described in "1. Enzyme agent of the present invention" described above) is the same, and the suitable range and the like are also the same.

When the production method of the present invention includes adding transglutaminase to a noodle raw material, the addition of the transglutaminase means that the enzymatic activity of the transglutaminase is the total amount of flour, starch and added gluten in the noodle raw material (dry weight). ) Per 1 g, preferably 0.000001U or more, more preferably 0.0001U or more, and particularly preferably 0.005U or more. Further, in this case, the addition of the transglutaminase is such that the enzymatic activity of the transglutaminase is preferably 100 U or less, more preferably 10 U or less, per 1 g of the total amount (dry weight) of the flour, starch and added gluten in the noodle raw material. Particularly preferably, it is carried out so as to be 1 U or less.

When the production method of the present invention includes adding glucose oxidase to a noodle raw material, the addition of the glucose oxidase is such that the enzyme activity of glucose oxidase is the total amount of flour, starch and added gluten in the noodle raw material (dry weight). ) Per 1 g, preferably 0.000001U or more, more preferably 0.0001U or more, and particularly preferably 0.01U or more. In this case, the addition of glucose oxidase is such that the enzyme activity of glucose oxidase is preferably 100 U or less, more preferably 10 U or less, per 1 g of the total amount (dry weight) of flour, starch and added gluten in the noodle raw material. Particularly preferably, it is carried out so as to be 1 U or less.

In the production method of the present invention, the reaction conditions (reaction time, reaction temperature, etc.) of at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase may be any conditions as long as the enzyme can act on the noodle raw material. The reaction conditions of the enzyme contained in the enzyme preparation of the present invention are not particularly limited and can be set in the same manner as those described in "1. The enzyme preparation of the present invention" described above.

In the production method of the present invention, at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase is added to a noodle raw material containing resistant starch, and (A) a sulfur-containing reducing agent, (B). It may further include adding at least one selected from the group consisting of γ-polyglutaminase or a salt thereof, (C) glutamilvalylglycine or a salt thereof, and (D) a glutamine peptide or a salt thereof to the noodle raw material. .. By adding at least one of these components A to D, it is possible to obtain resistant starch-containing noodles of higher quality (eg, texture, etc.), and for example, powderiness is effectively suppressed. It is possible to obtain resistant starch-containing noodles having a favorable texture.
The components A to D used in the production method of the present invention are the same as those that can be combined with the enzyme agent of the present invention (described in "1. Enzyme agent of the present invention" described above), and are suitable embodiments and the like. Is the same.

When the production method of the present invention includes adding at least one of the components A to D to the noodle raw material, the amount of the components A to D added is such that the enzyme agent of the present invention is at least one of the components A to D. The doses of the components A to D (explained in "1. Enzyme agent of the present invention" described above) are the same as in the case of a combination of the above, and the suitable range and the like are also the same.

In the production method of the present invention, the timing of adding transglutaminase, glucose oxidase, and components A to D to the raw material of resistant starch-containing noodles is the timing of adding the enzyme agent of the present invention to the raw material of resistant starch-containing noodles. (The one described in "1. Enzyme agent of the present invention" described above) is the same.

The production method of the present invention further comprises the addition of the above-mentioned enzymes (transglutaminase and / or glucose oxidase), the addition of at least one of the components A to D, and further steps generally carried out in the production of noodles. good.
For example, in the production method of the present invention, after mixing at least one of transglutaminase and / or glucose oxidase) and components A to D with flour, starch (including resistant starch), and other powdered noodle raw materials. , Kneading water may be added and kneaded to prepare a noodle dough. The kneading water is not particularly limited as long as it is usually used for producing noodles, and for example, water, saline solution, brine or the like can be used. The amount of kneading water is usually 40 to 60 parts by weight with respect to 100 parts by weight (dry weight) of the noodle raw material other than kneading water. Further, in the manufacturing method of the present invention, the noodle dough is formed into a noodle string shape (rolling, compounding, cutting) using a roll noodle making machine or the like, and the noodle string is processed by drying, freezing, freezing, etc. according to a conventional method. Etc. may be included.

According to the production method of the present invention, resistant starch-containing noodles having high quality (production suitability, appearance, flavor, texture) can be obtained.
Specifically, according to the production method of the present invention, even when the added gluten is small in the noodle raw material or the added gluten is not used, the noodle dough becomes powdery or tattered. It is possible to produce resistant starch-containing noodles by preventing them from disappearing.
Further, according to the production method of the present invention, for example, even when the added gluten is small in the noodle raw material or the added gluten is not used, the resistant starch has sufficient hardness and has a good texture. You can also get the contained noodles.
Further, according to the production method of the present invention, it is possible to obtain resistant starch-containing noodles having a suppressed powderiness and a good texture.
Further, according to the production method of the present invention, it is possible to obtain resistant starch-containing noodles having a good appearance and suppressed color dullness.
Further, according to the production method of the present invention, it is also possible to obtain a flavorful resistant starch-containing noodle with suppressed off-flavor.
Further, according to the production method of the present invention, it is possible to obtain resistant starch-containing noodles having a sufficient texture and a good texture.

The method for cooking the resistant starch-containing noodles obtained by the production method of the present invention is not particularly limited, and the noodles can be cooked by a conventional method according to the type of noodles and the like.

3. 3. Method for Improving Quality of the Present Invention The present invention also provides a method for improving the quality of resistant starch-containing noodles (sometimes referred to as "method for improving the quality of the present invention" in the present specification). The quality improving method of the present invention comprises adding at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase to a noodle raw material containing resistant starch.

The quality improving method of the present invention can be carried out in the same manner as the above-mentioned manufacturing method of the present invention, and the preferred embodiment is also the same.

According to the quality improving method of the present invention, resistant starch-containing noodles having improved quality (manufacturing aptitude, appearance, flavor, texture) can be obtained.
Specifically, it is possible to obtain high-quality resistant starch-containing noodles similar to the resistant starch-containing noodles obtained by using the above-mentioned enzyme agent of the present invention.

4. Powder composition for noodle making of the present invention The present invention also provides a powder composition for noodle making. The powder composition for noodle making of the present invention contains at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase, resistant starch, and a raw material for powdered noodles.
In the present invention, the "powder composition for noodle making" refers to a powdery composition used as a raw material for noodles (udon, somen, hiyamugi, buckwheat noodles, Chinese noodles (ramen), pasta, kishimen, etc.).

The transglutaminase and glucose oxidase that can be contained in the powder composition for noodle making of the present invention are the same as those that can be contained in the enzyme agent of the present invention (described in "1. Enzyme agent of the present invention" described above). Is.

The resistant starch contained in the powder composition for noodle making of the present invention is contained in the noodle raw material to which the enzyme agent of the present invention is added (described in "1. Enzyme agent of the present invention" described above). ), And the preferred embodiment, manufacturing method, and the like are also the same.

The powdered noodle raw material contained in the powder composition for noodle making of the present invention is a material other than resistant starch contained in the noodle raw material to which the enzyme agent of the present invention is added (the above-mentioned "1. Enzyme of the present invention". Among those described in "Agents"), the morphology is powder, and specific examples thereof include cereal flour, noodles other than resistant starch, added gluten, and the like.

When the powder composition for noodle making of the present invention contains transglutaminase, the content thereof is that the enzymatic activity of transglutaminase is contained in the powder composition for noodle making of the present invention. The amount is preferably 0.000001U or more, more preferably 0.0001U or more, and particularly preferably 0.005U or more per 1 g of the total amount (dry weight) of gluten. In this case, the content of transglutaminase is such that the enzymatic activity of transglutaminase is based on 1 g of the total amount (dry weight) of flour, starch and added gluten contained in the powder composition for noodle making of the present invention. The amount is preferably 100 U or less, more preferably 10 U or less, and particularly preferably 1 U or less.
Here, "the amount of starch contained in the powder composition for noodle making of the present invention" means all starches (including resistant starch) contained in the powder composition for noodle making of the present invention. ), Which is calculated by summing up the amount of resistant starch contained in the powder composition for noodle making of the present invention and the amount of starches other than resistant starch.

When the powder composition for noodle making of the present invention contains glucose oxidase, the content thereof is the grain flour, starches and additions contained in the powder composition for noodle making of the present invention due to the enzymatic activity of glucose oxidase. The amount is preferably 0.000001U or more, more preferably 0.0001U or more, and particularly preferably 0.01U or more per 1 g of the total amount (dry weight) of gluten. In this case, the content of glucose oxidase is such that the enzyme activity of glucose oxidase is 1 g of the total amount (dry weight) of the flour, starch and added gluten contained in the powder composition for noodle making of the present invention. The amount is preferably 100 U or less, more preferably 10 U or less, and particularly preferably 1 U or less.

The content (dry weight) of resistant starch in the powder composition for noodle making of the present invention is the grain flour and starch contained in the powder composition for noodle making of the present invention from the viewpoint of reducing the sugar content of the noodles. And, with respect to the total amount (dry weight) of the added gluten, it is preferably 20% by weight or more, more preferably 25% by weight or more, and particularly preferably 30% by weight or more. The content (dry weight) is the total amount (dry) of the flour, starch and added gluten contained in the powder composition for noodle making of the present invention from the viewpoint of production suitability and quality (mainly texture). Weight), preferably 60% by weight or less, more preferably 55% by weight or less, and particularly preferably 50% by weight or less.

The content (dry weight) of the flour in the powder composition for noodle making of the present invention is the starch contained in the powder composition for noodle making of the present invention from the viewpoint of production suitability and quality (mainly texture). , 30% by weight or more, more preferably 35% by weight or more, and particularly preferably 40% by weight or more, based on the total amount (dry weight) of starches and added gluten. The content (dry weight) is the total amount (dry weight) of the flour, starch and added gluten contained in the powder composition for noodle making of the present invention from the viewpoint of reducing the sugar content of the noodles. It is preferably 65% by weight or less, more preferably 60% by weight or less, and particularly preferably 55% by weight or less.

The content (dry weight) of starches other than resistant starch in the powder composition for noodle making of the present invention is contained in the powder composition for noodle making of the present invention from the viewpoint of reducing the sugar content of the noodles. It is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 12% by weight or less, based on the total amount (dry weight) of the flour, starch and added gluten.

Since the content (dry weight) of the added gluten in the powder composition for noodle making of the present invention is higher in quality, the flour and starch contained in the powder composition for noodle making of the present invention can be obtained. It is preferably 10% by weight or less, more preferably 5% by weight or less, based on the total amount (dry weight) of the class and added gluten. It is most preferable that the powder composition for noodle making of the present invention contains substantially no added gluten.
Here, the phrase "substantially free" of the powder composition for noodle making of the present invention means that (1) the powder composition for noodle making of the present invention does not contain any added gluten. , And (2) the amount of added gluten contained in the powder composition for noodle making of the present invention is so small that it does not affect the quality (appearance, flavor, texture) of the noodles (for example, the noodle making of the present invention). It means any of the cases where it is 1% by weight or less with respect to the total amount (dry weight) of the flour, noodles and added gluten contained in the powder composition for use.

In addition to the above components, the powder composition for noodle making of the present invention comprises (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamilvalylglycine or a salt thereof, and ( D) It may further contain at least one selected from the group consisting of glutamine peptides or salts thereof. By containing at least one of these components A to D, it is possible to obtain resistant starch-containing noodles of higher quality (eg, texture, etc.), and for example, powderiness is effectively suppressed. It is possible to obtain resistant starch-containing noodles having a favorable texture.
The components A to D that can be contained in the powder composition for noodle making of the present invention are the same as those that can be combined with the enzyme agent of the present invention (the one described in "1. Enzyme agent of the present invention" described above). The same applies to the preferred embodiments.

When the powder composition for noodle making of the present invention contains at least one of the components A to D, each content of the components A to D (grain flour and starch contained in the powder composition for noodle making of the present invention). The amount of the class and the added gluten relative to the total amount (dry weight)) is each dose of the components A to D (noodle raw material) when the enzyme preparation of the present invention is a combination of at least one of the components A to D. The amount with respect to the total amount (dry weight) of the flour, starch and added gluten in the above.

The total content (dry weight) of the flour, starch and added gluten in the powder composition for noodle making of the present invention is preferably 80% by weight or more, more preferably 85% by weight or more, and particularly preferably. Is 90% by weight or more. Further, the upper limit of the total content (dry weight) of the flour, starch and added gluten in the powder composition for noodle making of the present invention is not particularly limited, but is less than 100% by weight.

The method for producing the powder composition for noodle making of the present invention is not particularly limited, and the powder composition can be produced by a method known per se or a method similar thereto. For example, it can be produced by mixing at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase, resistant starch, powdered noodle raw material and the like. The powder composition for noodle making of the present invention may be produced using the above-mentioned enzyme agent of the present invention, and therefore the powder composition for noodle making of the present invention is the enzyme agent of the present invention, resistant starch. And may contain a raw material for powdered noodles.

Resistant starch-containing noodles can be produced using the powder composition for noodle making of the present invention as a raw material. The production of resistant starch-containing noodles is not particularly limited except that the powder composition for noodle making of the present invention is used as a raw material, and the noodles can be produced by a method known per se or a method similar thereto. For example, kneaded water is added to the powder composition for noodle making of the present invention and kneaded to obtain a noodle dough. The kneading water is not particularly limited as long as it is usually used for producing noodles, and for example, water, saline solution, brine or the like can be used. The amount of kneading water is usually 40 to 60 parts by weight with respect to 100 parts by weight (dry weight) of the powder composition for noodle making of the present invention. Next, the obtained noodle dough is formed (rolled, composited, cut out) into a noodle line shape using a roll noodle making machine or the like. The noodle dough may be appropriately aged by leaving it at room temperature during molding. Resistant starch-containing noodles can be obtained by subjecting the obtained noodle strings to treatments such as drying, freezing, and freezing according to a conventional method, if necessary.

By using the powder composition for noodle making of the present invention, resistant starch-containing noodles having high quality (manufacturing suitability, appearance, flavor, texture) can be obtained.
Specifically, it is possible to obtain high-quality resistant starch-containing noodles similar to the resistant starch-containing noodles obtained by using the above-mentioned enzyme agent of the present invention.

The method for cooking the resistant starch-containing noodles obtained by using the powder composition for noodle making of the present invention is not particularly limited, and the noodles can be cooked by a conventional method according to the type of noodles and the like.

The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples.
Of the raw materials used in the following examples, all raw materials other than city water are commercially available for food use unless otherwise specified. The city water used was passed through a water purifier.
In addition, when "%" and "part" are described in the following examples, they mean "% by weight" and "part by weight", respectively, unless otherwise specified.

<Test Example 1>
(Preparation of evaluation sample of test group 1)
Using the raw materials shown in Table 1 below, evaluation samples (udon) were prepared by the following procedures (1) to (8).
(1) In a bowl of a stand mixer (manufactured by KitchenAid, model: KSM5WH), all the raw materials shown in Table 1 below other than salt and city water are put into the bowl. Dissolve the salt in city water to prepare a salt solution.
(2) While stirring the raw material put into the bowl with a stand mixer (stirring speed scale setting: 1, stirring component: flat beater), add saline solution, mix for 1 minute, and then set the stirring speed scale. Raise to 2 and mix for 7 minutes.
(3) The obtained dough (about 250 g) is rolled to a thickness of about 10 mm with a pasta machine (manufactured by IMPERIA, model: RME220).
(4) Let the dough stand at room temperature (20 to 25 ° C.) for 30 minutes.
(5) The dough is rolled with the above pasta machine to a thickness of 2.5 mm, and then cut to a width of 2 mm.
(6) The obtained noodles (raw udon) are sprinkled with flour (strong flour) and frozen in a freezer (set temperature: -20 ° C).
(7) Boil the frozen udon noodles in boiling water (about 100 ° C.) for 5 minutes and 30 seconds, and then cool them with ice water for 1 minute.
(8) After cooling the udon noodles in a refrigerator (set temperature: 4 ° C.) for 1 day, boil them again in boiling water (about 100 ° C.) for 3 minutes and 30 seconds, and cool them in ice water for 1 minute to prepare an evaluation sample.

(Preparation of evaluation sample of test group 2)
Using the raw materials shown in Table 2 below, evaluation samples (udon) were prepared by the following procedures (1) to (8). The resistant starch (product name: NOVELOSE W, manufacturing company: Ingredion Japan Co., Ltd.) shown in Table 2 below is derived from wheat. The resistant starch is RS4 type and has a dietary fiber content of about 85% by weight (dry matter equivalent).
(1) In a bowl of a stand mixer (manufactured by KitchenAid, model: KSM5WH), all the raw materials other than salt and city water among the raw materials shown in Table 2 below are put into the bowl. Dissolve the salt in city water to prepare a salt solution.
(2) While stirring the raw material put into the bowl with a stand mixer (stirring speed scale setting: 1, stirring component: flat beater), add saline solution, mix for 1 minute, and then set the stirring speed scale. Raise to 2 and mix for 7 minutes.
(3) The obtained dough (about 250 g) is rolled to a thickness of about 10 mm with a pasta machine (manufactured by IMPERIA, model: RME220).
(4) Let the dough stand at room temperature (20 to 25 ° C.) for 30 minutes.
(5) The dough is rolled with the above pasta machine to a thickness of 2.5 mm, and then cut to a width of 2 mm.
(6) The obtained noodles (raw udon) are sprinkled with flour (strong flour) and frozen in a freezer (set temperature: -20 ° C).
(7) Boil the frozen udon noodles in boiling water (about 100 ° C.) for 10 minutes, and then cool them in ice water for 1 minute.
(8) After cooling the udon noodles in a refrigerator (set temperature: 4 ° C.) for 1 day, boil them again in boiling water (about 100 ° C.) for 3 minutes and 30 seconds, and cool them in ice water for 1 minute to prepare an evaluation sample.

(Preparation of evaluation samples for test groups 3 to 10)
In addition to the raw materials shown in Table 2, each material shown in Table 3 below was also used to prepare each evaluation sample (udon) by the same procedure as in Test Group 2. The materials shown in Table 3 below were put into the bowl together with the raw materials other than salt and city water in the procedure (1).
Among the materials shown in Table 3 below, the molecular weight of γ-polyglutamic acid is about 985,000 (mean value of 6 lots), and the number average molecular weight of glutamine peptide is 660.

(Evaluation test)
Evaluation samples (udon) from test plots 1 to 10 have "less powderiness", "hardness", "less dullness of color", and "unusual flavor (like a bun, dry and muffled". Four specialized panels evaluated "low flavor" and "smoothness" based on the following criteria. Shimadaya Corporation's "Inaniwa-style thin udon" (ordinary chilled udon that does not use resistant starch as a raw material) was used as the "commercial product" in the following criteria.
[Evaluation criteria]
◎: Exceeds commercial products 〇: Equivalent level to commercial products △: Slightly lower than commercial products ×: Significantly lower than commercial products

The "manufacturing aptitude" of the evaluation samples (udon) in the test plots 2 to 10 was evaluated by four specialized panels based on the following criteria.
[Evaluation criteria]
⊚: Above test plot 1 〇: Equivalent to test plot 1 △: Slightly below test plot 1 ×: Significantly below test plot 1

The results are shown in Table 4 below.

As is clear from the results shown in Table 4, the evaluation sample of Test Group 2 prepared using resistant starch as a raw material has a dull color and an unusual flavor, and the texture is not slack, especially. I didn't like the fact that it felt powdery.
On the other hand, the evaluation samples of Test Groups 3 to 7 using a sulfur-containing reducing agent (glutathione, cysteine), γ-polyglutamic acid, glutamylvalylglycine or glutamine peptide are the powders having the most problematic texture in resistant starch-containing noodles. The taste was improved, and in particular, a large improvement was confirmed in the evaluation sample of the test group 3 using glutathione and the evaluation sample of the test group 4 using γ-polyglutamic acid. However, even in the evaluation samples of Test Groups 3 to 7, resistant starch is not used as a raw material in terms of "less color dullness", "less unusual flavor" and "smoothness". There was a difference.
The evaluation samples of Test Groups 8 to 10 were prepared using thickening polysaccharides (pectin, carrageenan, tamarind seed gum) known to be effective in improving the texture of noodles. The texture did not improve.

<Test Example 2>
(Preparation of evaluation sample of test group 11)
Using the raw materials shown in Table 5 below, evaluation samples (udon) were prepared by the following procedures (1) to (8).
(1) In a bowl of a stand mixer (manufactured by KitchenAid, model: KSM5), all the raw materials shown in Table 5 below other than salt and city water are put into the bowl. Dissolve the salt in city water to prepare a salt solution.
(2) While stirring the raw material put into the bowl with a stand mixer (stirring speed scale setting: 1, stirring component: flat beater), add saline solution, mix for 1 minute, and then set the stirring speed scale. Raise to 2 and mix for 7 minutes.
(3) The obtained dough (about 250 g) is rolled to a thickness of about 10 mm with a pasta machine (manufactured by IMPERIA, model: RME220).
(4) Let the dough stand at room temperature (25 ° C.) for 30 minutes.
(5) The dough is rolled with the above pasta machine to a thickness of 2.5 mm, and then cut to a width of 2 mm.
(6) The obtained noodles (raw udon) are sprinkled with flour (strong flour) and frozen in a freezer (set temperature: -20 ° C).
(7) Boil the frozen udon noodles in boiling water (about 100 ° C.) for 10 minutes, and then cool them in ice water for 1 minute.
(8) After cooling the udon noodles in a refrigerator (set temperature: 4 ° C.) for 1 day, boil them again in boiling water (about 100 ° C.) for 3 minutes and 30 seconds, and cool them in ice water for 1 minute to prepare an evaluation sample.

(Preparation of evaluation samples for test plots 12 to 20)
In addition to the raw materials shown in Table 5, each material shown in Table 6 below was also used to prepare each evaluation sample (udon) in the same procedure as in Test Group 11. The materials shown in Table 6 below were put into the bowl together with the raw materials other than salt and city water in the procedure (1). Among the materials shown in Table 6 below, the molecular weight of γ-polyglutamic acid is about 985,000 (6 lot average value).
In Table 6 below, "TG" means transglutaminase, "GO" means glucose oxidase, "AG" means α-glucosidase, and "BE" means blanching enzyme.

Flour (wheat flour) and starch (modified starch and starch) in the raw materials of each evaluation sample of the enzymes (transglutaminase, glucose oxidase, α-glucosidase, branching enzyme) used to prepare the evaluation samples of the test groups 11 to 20 The enzyme activity (unit: U) per 1 g of the total amount of starch) is shown in Table 7 below.
In Table 7 below, "TG" means transglutaminase, "GO" means glucose oxidase, "AG" means α-glucosidase, and "BE" means blanching enzyme.

(Evaluation test)
"Manufacturing aptitude", "less powdery", "hardness", "less dullness of color", "unusual flavor (like a bun)" of the evaluation samples (udon) of the test plots 11 to 20 , Dry and muffled flavor) ”and“ smoothness ”were evaluated by four specialized panels based on the same criteria as in Test Example 1.
The results are shown in Table 8 below.

As is clear from the results shown in Table 8, the evaluation samples of the test group 11 prepared without using the added gluten as a raw material had "less dullness of color", "less dullness" and "smoothness". Although the resistant starch was at the same level as the commercially available product that was not used as a raw material, the manufacturing suitability deteriorated, and the noodle dough was powdery and untidy. In addition, the texture of the evaluation sample in the test group 11 was considerably soft and lacked in hardness.
On the other hand, in the evaluation samples of Test Groups 12 to 15 and 18 to 20 of the present invention using transglutaminase and / or glucose oxidase, the noodle dough became powdery or tattered even if the added gluten was not used as a raw material. The production suitability was good without being disorganized. In addition, all of these evaluation samples had sufficient hardness. Moreover, these evaluation samples have "less dullness of color", "less unusual flavor" and "smoothness" at the same level as commercial products in which resistant starch is not used as a raw material. The evaluation samples of Test Groups 18 to 20 in which a sulfur-containing reducing agent or γ-polyglutamic acid was used in combination with an enzyme (transglutaminase and glucose oxidase) were particularly suppressed in powderiness and had a favorable texture.
The evaluation sample of the test group 16 was prepared using egg white powder known to be able to impart hardness to noodles, but the texture was powdery and the hardness was insufficient. In addition, the evaluation sample of the test group 17 using α-glucosidase and blanching enzyme had insufficient hardness.

<Test Example 3>
(Preparation of evaluation sample of test group 21)
Using the raw materials shown in Table 9 below, evaluation samples (instant Chinese noodles) were prepared by the following procedures (1) to (8).
(1) Of the raw materials shown in Table 9 below, all raw materials other than salt, sodium carbonate, potassium carbonate and city water are premixed in a plastic bag, and then a mixer (manufactured by Okuba Iron Works Co., Ltd., model: Put it in VU-2). Dissolve salt, sodium carbonate and potassium carbonate in city water to prepare brine.
(2) While stirring the raw materials put into the mixer (stirring speed: 100 rpm), brackish water is added over 1 minute, and then stirring is performed for a total of 15 minutes. For stirring after adding brine, stop stirring every 5 minutes and homogenize the powder adhering to the inside of the mixer and the stirring blade with a rubber spatula.
(3) The obtained dough (about 1000 g) is put into a plurality of dumplings by hand and put into the slot of a noodle making machine (manufactured by Fuji Seisakusho Co., Ltd.). The dough is once passed through a noodle making machine and rolled to a thickness of about 15 mm, then folded in half and passed through a noodle making machine again to be rolled to a thickness of about 10 mm. Then, while gradually narrowing the roller width of the noodle making machine, the noodles are rolled until the thickness of the dough becomes 1.5 mm.
(4) The dough rolled to a thickness of 1.5 mm was rolled into a cutting tooth No. It is cut through 24 to a width of 1.25 mm and waved.
(5) The obtained noodles (Chinese noodles) are passed through a tunnel of an instant noodle steamer (flat steam locomotive, manufactured by Fuji Seisakusho Co., Ltd.) to steam the noodles. The steaming time is set to 10 minutes.
(6) Put the steamed noodles (300 to 400 g) in a plastic bag with a zipper, and spray 5% by weight of a loosening agent (“Soyaup M3000” manufactured by Fuji Oil Co., Ltd.) on the noodles and mix them. At that time, if there is a part where the noodles are glued together, loosen them by hand.
(7) Place a stainless steel circular frame (diameter 10 cm) on a net tray, put 50 g of noodles mixed with a loosening agent in each, and put them in a constant temperature and humidity chamber (set humidity: 0%, set). Temperature: 80 ° C.) for 90 minutes.
(8) Put the dried noodles in a plastic bag with a zipper and store them in a refrigerator (set temperature: 6 ° C.) (until just before evaluation) to use as an evaluation sample.

(Preparation of evaluation sample of test group 22)
Using the raw materials shown in Table 10 below, evaluation samples (instant Chinese noodles) were prepared by the following procedures (1) to (8).
(1) Of the raw materials shown in Table 10 below, all raw materials other than salt, sodium carbonate, potassium carbonate and city water are premixed in a plastic bag, and then a mixer (manufactured by Okuba Iron Works Co., Ltd., model). : Put into VU-2). Dissolve salt, sodium carbonate and potassium carbonate in city water to prepare brine.
(2) While stirring the raw materials put into the mixer (stirring speed: 100 rpm), brackish water is added over 1 minute, and then stirring is performed for a total of 15 minutes. For stirring after adding brine, stop stirring every 5 minutes and homogenize the powder adhering to the inside of the mixer and the stirring blade with a rubber spatula.
(3) The obtained dough (about 1000 g) is put into a plurality of dumplings by hand and put into the slot of a noodle making machine (manufactured by Fuji Seisakusho Co., Ltd.). The dough is once passed through a noodle making machine and rolled to a thickness of about 15 mm, then folded in half and passed through a noodle making machine again to be rolled to a thickness of about 10 mm. Then, while gradually narrowing the roller width of the noodle making machine, the noodles are rolled until the thickness of the dough becomes 1.5 mm.
(4) The dough rolled to a thickness of 1.5 mm was rolled into a cutting tooth No. It is cut through 24 to a width of 1.25 mm and waved.
(5) The obtained noodles (Chinese noodles) are passed through a tunnel of an instant noodle steamer (flat steam locomotive, manufactured by Fuji Seisakusho Co., Ltd.) to steam the noodles. The steaming time is set to 8 minutes.
(6) Put the steamed noodles (300 to 400 g) in a plastic bag with a zipper, and spray 5% by weight of a loosening agent (“Soyaup M3000” manufactured by Fuji Oil Co., Ltd.) on the noodles and mix them. At that time, if there is a part where the noodles are glued together, loosen them by hand.
(7) Place a stainless steel circular frame (diameter 10 cm) on a net tray, put 50 g of noodles mixed with a loosening agent in each, and put them in a constant temperature and humidity chamber (set humidity: 0%, set). Temperature: 80 ° C.) for 90 minutes.
(8) Put the dried noodles in a plastic bag with a zipper and store them in a refrigerator (set temperature: 6 ° C.) (until just before evaluation) to use as an evaluation sample.

<Test Example 23>
(Preparation of evaluation sample of test group 23)
Using the raw materials shown in Table 11 below instead of the raw materials shown in Table 10, an evaluation sample (instant Chinese noodles) was prepared by the same procedure as in Test Group 22.

(Preparation of evaluation samples for test plots 24-27)
In addition to the raw materials shown in Table 11, each material shown in Table 12 below was also used to prepare each evaluation sample (instant Chinese noodles) in the same procedure as in Test Group 22. The materials shown in Table 12 below were mixed together when the raw materials other than salt, sodium carbonate, potassium carbonate and city water were premixed in a plastic bag in the procedure (1).
In Table 12 below, "TG" means transglutaminase and "GO" means glucose oxidase.

The total amount of enzymes (transglutaminase, glucose oxidase) used in the preparation of the evaluation samples of the test groups 24 to 27, such as flour (wheat flour) and starch (modified starch and resistant starch) in the raw materials of each evaluation sample, per 1 g. The enzyme activity (unit: U) of the above is shown in Table 13 below.
In Table 13 below, "TG" means transglutaminase and "GO" means glucose oxidase.

(Evaluation test)
Evaluation samples (instant Chinese noodles) from Test Groups 22 to 27 were placed in plastic containers with lids in an amount of 50 g each, 300 g of hot water at 98 ° C. was added, and the noodles were allowed to stand for 4 minutes. After loosening each noodle (Chinese noodles) with chopsticks, about "less powdery", "hardness", "less dullness of color", "less unusual flavor" and "smoothness" Four specialized panels evaluated based on the same criteria as in Test Example 1.

The "manufacturing aptitude" of the evaluation samples (instant Chinese noodles) in the test plots 22 to 27 was evaluated by four expert panels based on the following criteria.
[Evaluation criteria]
⊚: Above test plot 21 〇: Equivalent level to test plot 21 △: Slightly below test plot 21 ×: Significantly below test plot 21

The results are shown in Table 14 below.

As is clear from the results shown in Table 14, the evaluation sample of the test group 22 prepared using resistant starch as a raw material had a dull color and an unusual flavor, and the texture was not slack, especially. I didn't like the fact that it felt powdery.
In the evaluation sample of the test group 23 prepared without using the added gluten as a raw material, resistant starch was used as a raw material for "less color dullness", "less unusual flavor" and "smoothness". Although it was at the same level as the non-commercial product, the manufacturing suitability deteriorated, and the noodle dough was powdery and untidy. In addition, the texture of the evaluation sample in the test group 23 was considerably soft and lacked in hardness.
On the other hand, in the evaluation samples of the test groups 24 to 27 of the present invention using transglutaminase and glucose oxidase, the noodle dough becomes powdery or tattered and uncoordinated even if the added gluten is not used as a raw material. There was no such thing, and the manufacturing suitability was good. In addition, all of these evaluation samples had sufficient hardness. Moreover, these evaluation samples have "less dullness of color", "less unusual flavor" and "smoothness" at the same level as commercial products in which resistant starch is not used as a raw material. , The evaluation samples of the test groups 26 and 27 in which the sulfur-containing reducing agent was used in combination with the enzyme (transglutaminase and glucose oxidase) had a particularly suppressed powderiness and had a favorable texture.

INDUSTRIAL APPLICABILITY According to the present invention, an enzyme agent suitable for producing resistant starch-containing noodles having high quality (manufacturing aptitude, appearance, flavor, texture) is provided.
Further, according to the present invention, there is provided a method for producing resistant starch-containing noodles having high quality (manufacturing suitability, appearance, flavor, texture) and a method for improving the quality of resistant starch-containing noodles.
Further, according to the present invention, there is also provided a powder composition for noodle making which is suitably used for producing resistant starch-containing noodles having high quality (manufacturing suitability, appearance, flavor, texture).

Claims (10)

An enzyme preparation for resistant starch-containing noodles containing at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase. A combination of at least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamilvalylglycine or a salt thereof, and (D) a glutamine peptide or a salt thereof. The enzyme preparation according to claim 1. The enzyme agent according to claim 1 or 2, wherein the resistant starch-containing noodle has an amount of added gluten in the noodle raw material of 10% by weight or less based on the total amount of flour, starch and added gluten in the noodle raw material. .. The enzyme preparation according to any one of claims 1 to 3, wherein the resistant starch is RS4 type. A method for producing resistant starch-containing noodles, which comprises adding at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase to a noodle raw material containing resistant starch. At least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamilvalylglycine or a salt thereof, and (D) a glutamine peptide or a salt thereof. The production method according to claim 5, further comprising adding to the noodle raw material containing resistant starch. The production method according to claim 5 or 6, wherein the amount of added gluten in the noodle raw material is 10% by weight or less with respect to the total amount of flour, starch and added gluten in the noodle raw material. The production method according to any one of claims 5 to 7, wherein the resistant starch is RS4 type. A method for improving the quality of resistant starch-containing noodles, which comprises adding at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase to a noodle raw material containing resistant starch. A powder composition for noodle making containing at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase, resistant starch, and a raw material for powdered noodles.