Noodle quality improver

Abstract

To provide a noodle quality improver that is applied to the surface of noodle strands, that improves loosenability of noodle strands with high effectiveness, and that has minimal influence on texture.SOLUTION: A noodle quality improver contains (a) β-amylase and (b) a modified starch having a viscosity of 100 mPa s or less in a 10 mass% aqueous solution.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a quality improving agent for noodles which is attached to the surface of noodle strings. [Background technology]

[0002] After production, noodles such as boiled noodles or steamed noodles have the problem that the noodle strings stick together due to the stickiness of gelatinized starch on the surface of the noodle strings, and eventually the entire noodle strings harden into lumps, reducing the ability to loosen them up.

[0003] One method known to solve these problems is to attach an enzyme to the surface of the noodle strings after noodle production and heat treatment. α-amylase has traditionally been used as an enzyme that is particularly effective in improving the loosening properties of the noodles.

[0004] Disclosed technologies for improving the loosening properties of noodle strings by attaching α-amylase to the surface of the noodle strings include a method for producing boiled noodles, which comprises boiling produced raw noodles in hot water and then cooling them in cooling water containing 0.01-5% by weight of α-amylase as an active ingredient (Patent Document 1), a method for producing cooked noodles, which comprises attaching 0.008 to 0.015 units of α-amylase derived from Aspergillus oryzae per 1 kg of dried noodles to the surface of gelatinized noodles (Patent Document 2), and a method for producing cooked noodles with improved loosening properties, which includes treating noodles with α-amylase in a heating step (Patent Document 3).

[0005] However, although α-amylase is highly effective in improving the loosening properties of noodle strings, there is a problem in that it adversely affects the texture of the noodle strings. For this reason, there is a demand for a quality improver for noodles that is excellent in improving the loosening properties of noodle strings and has little effect on the texture. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 7-123944 [Patent Document 2] JP 2000-106836 A [Patent Document 3] Patent Publication No. 2021-129523 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to provide a quality improving agent for noodles that is used by adhering to the surface of noodle strings, which has an excellent effect of improving the loosening properties of noodle strings and has little effect on the texture. [Means for solving the problem]

[0008] As a result of intensive research into the above-mentioned problems, the inventors discovered that by combining β-amylase with a specific processed starch, the same effect of improving the loosening property as with α-amylase can be achieved, while having less impact on the texture, and based on this finding, they have developed the present invention.

[0009] That is, the present invention comprises the following (1) to (3). (1) A quality improver for noodles, comprising (a) β-amylase and (b) a processed starch having a viscosity of 100 mPa·s or less in a 10% by mass aqueous solution. (2) A method for producing noodles, comprising the step of applying to the surface of the noodle strings an aqueous dispersion containing (a) β-amylase and (b) a processed starch having a viscosity of 100 mPa s or less in a 10% by mass aqueous solution. (3) A method for improving the loosening properties of noodles, comprising applying to the surface of the noodles (a) an aqueous dispersion containing β-amylase and (b) a processed starch having a viscosity of 100 mPa s or less in a 10% by mass aqueous solution. Effect of the Invention

[0010] The quality improving agent for noodles of the present invention, when used by adhering it to the surface of the noodle strings, can impart good loosening properties to the noodle strings without impairing the texture of the noodle strings. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The (a) β-amylase (hereinafter also referred to as "(a) component") used in the present invention is an exo-type enzyme that sequentially degrades α-1,4 glycosidic bonds in maltose (malt sugar) units from the non-reducing end of starch. As the β-amylase, any enzyme that is commonly used in foods can be used. There is no particular limitation on its origin, and it may be derived from either plants or microorganisms.

[0012] The (b) processed starch used in the present invention having a viscosity of 100 mPa s or less in a 10% by mass aqueous solution (hereinafter also referred to as the "processed starch of the present invention" or "component (b)") is a starch that has been subjected to a processing treatment and is characterized in that the viscosity in a 10% by mass aqueous solution, as measured by the measurement method described below, is 100 mPa s or less, preferably 80 mPa s or less. Note that the processed starch of the present invention may be used alone or in combination of two or more types, so long as it has such characteristics. <Method for measuring viscosity in 10% by weight aqueous solution> 20 g of sample (calculated as solid content) and water (total amount: 200 g) are weighed out into a 200 ml beaker, the temperature is raised to 90°C and the sample is dissolved in water, then cooled, and after correcting for the amount of water evaporated, the viscosity at 30°C is measured using a B-type rotational viscometer.

[0013] There is no particular limitation on the starch that is the raw material of the processed starch of the present invention, and any starch derived from tubers, underground roots, grains, or beans that are usually provided as foods may be used.Specific examples include corn starch, waxy corn starch, wheat starch, rice starch, potato starch, sweet potato starch, tapioca starch, etc.Of these, waxy corn starch and tapioca starch are preferred.The processed starch of the present invention may be made from only one of these raw materials, or may be made from two or more raw materials.

[0014] The processing method of the processed starch according to the present invention is not particularly limited, and may be any of decomposition, gelatinization, derivatization, fractionation, physical processing, etc. Specific types of processed starch include, for example, starch sugar, roasted dextrin, oxidized starch, acid-treated starch, alkali-treated starch, enzyme-treated starch, gelatinized starch, acetylated starch, esterified starch (e.g., monoesterified starch, etc.), etherified starch (e.g., hydroxypropylated starch, etc.), grafted starch, cross-linked starch (e.g., phosphate-cross-linked starch, etc.), amylose, amylopectin, moist heat-treated starch, ultrasonically-treated starch, etc. In addition, the starch may be one that has been subjected to a combination of two or more types of processing treatments, and examples of such processed starch include hydroxypropylated phosphate-cross-linked starch, monoesterified phosphate-cross-linked starch, etc. Among the above-mentioned starches, hydroxypropylated phosphate-cross-linked starch and ultrasonically-treated starch are preferred.

[0015] The ratio of component (a) to component (b) in the quality improving agent for noodles of the present invention [component (a):component (b) (mass ratio)] is usually in the range of 1:0.5 to 1:1000, and preferably in the range of 1:5 to 1:500.

[0016] The quality improving agent for noodles of the present invention may contain other components in addition to the components (a) and (b) as necessary. Such other components include additives permitted under the Food Sanitation Act. Examples of such additives include excipients, emulsifiers, thickeners, gelling agents, stabilizers, pH adjusters, sugars, seasonings, flavoring ingredients, spices, proteins, flour quality improvers, antioxidants, etc.

[0017] There are no particular limitations on the form of the quality improving agent for noodles of the present invention, and it may be in any form such as liquid, powder, paste, etc., but from the viewpoints of storage stability, handling, etc., it is preferably in powder form.

[0018] The method for producing the quality improver for noodles of the present invention is not particularly limited, and the quality improver for noodles can be produced by a method known per se depending on the properties of the quality improver for noodles to be produced. When the quality improver for noodles of the present invention is a powdered preparation, for example, a method of uniformly mixing a powdered (a) component and a powdered (b) component can be mentioned.

[0019] The noodles to which the quality improving agent for noodles of the present invention is applied are not particularly limited as long as they are foods obtained by mixing grain flour such as wheat flour, buckwheat flour, rice flour, etc., and water as main raw materials, with salt, kansui (water syrup) and other raw materials as necessary, and processing such as noodle making in a conventional manner, and examples thereof include Chinese noodles, udon, kishimen, Okinawa soba, Japanese soba, hiyamugi, somen, hiyashimen, spaghetti, macaroni, rice flour noodles, barley noodles, vermicelli, etc. The form of the noodles may be any of steamed noodles, boiled noodles, chilled noodles, retort noodles, LL noodles, instant noodles (fried noodles, non-fried noodles, etc.), frozen noodles, etc. Among these, it is effective to use the agent for steamed noodles, boiled noodles, instant noodles, etc., which have many problems in terms of loosening.

[0020] There are no particular limitations on the method of using the quality improving agent for noodles of the present invention, so long as it is a method that allows the quality improving agent for noodles to adhere to the surface of the noodle strings. Examples include a method of spraying, coating, or mixing an aqueous dispersion prepared by dispersing the quality improving agent for noodles of the present invention in water onto the noodle strings, or a method of immersing the noodle strings in the aqueous dispersion. There are no particular limitations on the content of the quality improving agent for noodles of the present invention in 100% by mass of the aqueous dispersion, but the content of the quality improving agent for noodles of the present invention may be adjusted so that 100% by mass of the aqueous dispersion contains preferably 0.01 to 0.1% by mass of component (a) and preferably 0.05 to 50% by mass of component (b). There is no particular limitation on the timing for carrying out the above-mentioned adhesion method, but it is preferable to carry it out after heat treatment of the noodle strings, such as steaming or boiling.

[0021] There are no particular restrictions on the amount of the quality improving agent for noodles of the present invention used relative to the noodle strings, but it is usually 0.03 to 0.9 parts by mass, and preferably 0.06 to 0.5 parts by mass, per 100 parts by mass of the noodle strings.

[0022] The quality improving agent for noodles of the present invention can be used by dispersing it in water to form an aqueous dispersion which is then adhered to the surface of the noodle strings. The present invention also includes a method for producing noodles which includes a step of adhering an aqueous dispersion containing components (a) and (b) to the surface of the noodle strings, as well as a method for improving the disintegration properties of noodle strings which comprises adhering an aqueous dispersion containing components (a) and (b) to the surface of the noodle strings. The amount of the aqueous dispersion containing components (a) and (b) used relative to the noodle strings is usually 0.5 to 5% by mass, and preferably 1 to 3% by mass, per 100 parts by mass of the noodle strings.

[0023] In the method for producing noodles and the method for improving the loosening properties of noodle strings of the present invention, after the step of adhering an aqueous dispersion containing components (a) and (b) to the surface of the noodle strings, a heat treatment step is preferably carried out for the purposes of inactivating component (a) and sterilizing the noodle strings. Examples of the heat treatment method include steaming, boiling, etc.

[0024] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these. EXAMPLES

[0025] [Preparation of quality improver for noodles] (1) Raw materials 1) β-amylase (product name: β-amylase F "Amano"; manufactured by Amano Enzyme Co., Ltd.) 2) α-amylase (product name: Novamyl 10000BG; manufactured by Novozymes) 3) Processed starch 1 (product name: Foodtex; manufactured by Matsutani Chemical Industry Co., Ltd.) 4) Processed starch 2 (product name: Emulstar 900; manufactured by Matsutani Chemical Industry Co., Ltd.) 5) Modified starch 3 (product name: F-Smash; manufactured by Futamura Chemical Co., Ltd.) 6) Modified starch 4 (product name: Pine Ace #5; manufactured by Matsutani Chemical Industry Co., Ltd.) 7) Processed starch 5 (product name: Tapioca alpha NTP; manufactured by Sanwa Starch Co., Ltd.) 8) Processed Starch 6 (Product Name: Matsutani Morning Glory; manufactured by Matsutani Chemical Industry Co., Ltd.) 9) Unmodified starch (product name: Elian GEL; manufactured by Matsutani Chemical Industry Co., Ltd.) 10) Excipient (product name: sterilized dried cornstarch; cornstarch; manufactured by Matsutani Chemical Industry Co., Ltd.)

[0026] Table 1 shows the types of the above raw material starches (modified starches 1 to 6 and unmodified starch) and the viscosities in 10% by mass aqueous solutions measured by the following measurement method. <Method for measuring viscosity in 10% by weight aqueous solution> 20 g of sample (calculated as solid content) and water (total amount: 200 g) are weighed out into a 200 ml beaker, the temperature is raised to 90°C and the sample is dissolved in water, then cooled, and after correcting for the amount of water evaporated, the viscosity at 30°C is measured using a B-type rotational viscometer.

[0027] [Table 1]

[0028] (2) Blending of quality improvers for noodles The formulations of quality improvers for noodles 1 to 11 prepared using the above raw materials are shown in Tables 2 and 3. Of these, quality improvers for noodles 1 to 3 are examples of the present invention, and quality improvers for noodles 4 to 11 are comparative examples.

[0029] [Table 2]

[0030] [Table 3]

[0031] (3) Method for producing quality improver for noodles According to the mixing ratios shown in Tables 2 and 3, the raw materials were placed in a plastic bag so that the total amount was 100 g, the opening of the plastic bag was tied, and the plastic bag was shaken by hand for 3 minutes to mix uniformly, thereby obtaining noodle quality improving agents 1 to 11.

[0032] [Evaluation using steamed Chinese noodles] (1) Manufacturing of steamed Chinese noodles 70 g of medium-strength flour (product name: Kin Suzuran; manufactured by Nisshin Seifun Co., Ltd.) and 30 g of semi-strength flour (product name: Toku No. 1; manufactured by Nisshin Seifun Co., Ltd.) were mixed with 0.5 g of powdered kansui, 1 g of salt, and 36 g of water, and the mixture was kneaded for 10 minutes at 120 rpm in a mixer using an integrated noodle making machine (model: MODEL-MG-77; manufactured by Suzuki Menko Co., Ltd.), and then rolled and cut out (cutting blade #20 round; noodle thickness 1.7 mm) to obtain noodle strands, which were then steamed for 2 minutes. The noodle strands were then immersed in cold water for 30 seconds and steamed for another 2 minutes. The noodle strands were then immersed in ice water for 90 seconds. Next, 10 g of any one of noodle quality improvers 1 to 11 was added to 90 mL of water, and the aqueous dispersion of the noodle quality improver prepared by stirring with a spatula was sprayed evenly on the surface of 150 g of the steamed noodle strands, at 4.5 g each. The mixture was steamed at 80°C for 40 minutes. Thereafter, the noodle strings were placed in a plastic container and left to stand in a refrigerator (4°C) for 24 hours to obtain steamed Chinese noodles 1 to 11. Furthermore, the same process as above was carried out, except that the quality improver for noodles was not sprayed, to obtain steamed Chinese noodles 12.

[0033] (2) Evaluation test of the loosening properties of steamed Chinese noodles 5g of rapeseed oil was put into a frying pan and heated over high heat, then any of the steamed Chinese noodles 1 to 12 obtained above and 45g of water were added, and the noodles were cooked while loosening the noodles with cooking chopsticks. The time from when the noodles started to be loosened until no lumps due to the noodles sticking together were visible (loosening time) was measured and coded according to the following criteria. The results are shown in Table 5. [standard] ○: Good, loosening time is less than 20 seconds △: Slightly poor. The loosening time is more than 20 seconds but less than 45 seconds. ×: Poor, loosening time is 45 seconds or more

[0034] (3) Evaluation test of the texture of steamed Chinese noodles After the above test (2), a sensory test was conducted to evaluate the texture of the steamed Chinese noodles 1 to 12. In the sensory test, 15 panelists evaluated the noodles according to the evaluation criteria shown in Table 4, and the average score was calculated and coded according to the following criteria. The results are shown in Table 5. [standard] ○: Good, average value 3.0 or more △: Slightly poor Average value: 1.5 or more, less than 3.0 ×: Poor, average value less than 1.5

[0035] [Table 4]

[0036] [Table 5]

[0037] As is clear from the results in Table 5, the steamed Chinese noodles 1 to 3 sprayed with the aqueous dispersions of the noodle quality improving agents 1 to 3 of the present invention were all rated "○" for both the loosening property and the texture. In contrast, the steamed Chinese noodles 4 to 10 sprayed with the aqueous dispersions of the noodle quality improving agents 4 to 10 of the comparative examples were all rated "△" for the loosening property, which was inferior to the steamed Chinese noodles 1 to 3 of the examples. Furthermore, the steamed Chinese noodles 11 sprayed with the aqueous dispersion of the noodle quality improving agent 11 of the comparative example were rated "○" for the loosening property, but were rated "×" for the texture, which was inferior to the steamed Chinese noodles 1 to 3 of the examples.

Claims

1. A quality improving agent for noodles, comprising (a) β-amylase and (b) a processed starch having a viscosity of 100 mPa·s or less in a 10% by mass aqueous solution.

2. A method for producing noodles, comprising the step of adhering to the surface of the noodle strings an aqueous dispersion containing (a) β-amylase and (b) a processed starch having a viscosity of 100 mPa·s or less in a 10% by mass aqueous solution.

3. A method for improving the loosening properties of noodle strings, comprising adhering to the surface of the noodle strings an aqueous dispersion containing (a) β-amylase and (b) a processed starch having a viscosity of 100 mPa·s or less in a 10% by mass aqueous solution.

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