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Enzyme preparation for instant noodle and method of producing instant noodle

A manufacturing method and technology for instant noodles, which are applied in the directions of biochemical equipment and methods, enzymes, applications, etc., can solve the problems that transglutaminase cannot further use instant noodles and are difficult to use, and achieve improved modification effect, hardness and viscosity balance. good effect

Inactive Publication Date: 2009-03-11
AJINOMOTO CO INC
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

Because the texture of traditional instant noodles is homogeneous, the demand for instant noodles that are hard at the beginning of chewing and sticky in the center is gradually increasing like raw noodles. However, for instant noodles, the added amount of transglutaminase per serving The effect is still lower than that of raw noodles. From an economic point of view, transglutaminase is difficult to use in instant noodles, so transglutaminase cannot be further used in instant noodles

Method used

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  • Enzyme preparation for instant noodle and method of producing instant noodle

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Embodiment 1

[0024] Add 850 g of quasi-strong wheat flour (trade name: Special Numberone, manufactured by Nissin Milling Co., Ltd.), 150 g of tapioca starch (trade name: Matsutani Sakura, manufactured by Matsutani Chemical Co., Ltd.) in a vacuum mixer, and mix for 2 minutes. In 340g of water, dissolve 15g of salt, 2g of alkaline water preparation (trade name: alkaline water X, manufactured by Nippon Koroid Corporation), "Actiba" Koshiki-pu (transglutaminase activity is 25U / g, manufactured by Ajinomoto Corporation), 1 g of chicken extract (trade name: Chicken AO, derived from chicken bones, hot water extraction, 53% soluble solids concentration, manufactured by Ajinomoto Co.) was added to a vacuum mixer and mixed for 15 minutes, then allowed to stand for 10 minutes. minute. The obtained disheveled dough (raw ground) was poured into the dough in portions according to the usual method using a noodle making machine (manufactured by Fuji Seisakusho Co., Ltd.), compounded, rolled, and prepared s...

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Abstract

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

Description

technical field [0001] The present invention relates to an enzyme preparation for instant noodles containing transglutaminase and a method for producing instant noodles using transglutaminase. Background technique [0002] For the purpose of improving the texture (taste) of noodles, transglutaminase is often used. For example, Patent Document 1 (Japanese Patent Application Laid-Open No. 11-346689 ) discloses the use of instant noodles for the purpose of improving elasticity and stickiness. example. Because the texture of traditional instant noodles is homogeneous, the demand for instant noodles that are hard at the beginning of chewing and sticky in the center is gradually increasing like raw noodles. However, for instant noodles, the added amount of transglutaminase per serving The effect is still lower than that of raw noodles, and it is difficult to use transglutaminase for instant noodles from an economical point of view, so transglutaminase cannot be further used for i...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L7/113A23L7/109A23L27/00A23L27/21
CPCC12Y203/02013A23L1/162A23L7/113
Inventor 七种忠明水永晃博二宫粧子
Owner AJINOMOTO CO INC
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