Method for producing dried noodles and enzyme preparation

Abstract

To provide a method for producing dried noodles that enables suppression of coloration during the drying step of noodles and allows improvement of the texture of the dried noodles after reconstitution.SOLUTION: A method for producing dried noodles, comprising the addition of (A) a starch-degrading enzyme that does not substantially generate a monosaccharide and (B) a branching enzyme to raw flour for the dried noodles.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing dried noodles, and more particularly to a method for producing modified dried noodles. The present invention also relates to an enzyme preparation that can be suitably used for modifying dried noodles, and a method for modifying dried noodles. [Background technology]

[0002] It is known that starch contributes greatly to the texture of starch-containing foods. A technique for using α-glucosidase and a branching enzyme in combination to modify (improve the texture of) such starch-containing foods has been reported (Patent Document 1). In detail, Patent Document 1 discloses that adding α-glucosidase and a branching enzyme to the raw materials of a starch-containing food can impart hardness and elasticity to the texture of the food.

[0003] Furthermore, in addition to α-glucosidase and branching enzyme, various enzymes have been used conventionally for the purpose of improving the quality of food (Patent Documents 2 to 8). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2014 / 115894 [Patent Document 2] Japanese Patent Application Laid-Open No. 2002-253151 [Patent Document 3] Japanese Patent Application Publication No. 7-31396 [Patent Document 4] Japanese Patent Application Publication No. 5-328926 [Patent Document 5] Japanese Patent Application Laid-Open No. 2011-36237 [Patent Document 6] Japanese Patent Application Laid-Open No. 2008-245639 [Patent Document 7] International Publication No. 2005 / 096839 [Patent Document 8] Patent Publication No. 2021-151230 Summary of the Invention [Problem to be solved by the invention]

[0005] The technology disclosed in Patent Document 1 mentioned above is an extremely effective technology for modifying starch-containing foods, but the present inventors have discovered a new, previously unknown problem with dried noodles, a type of starch-containing food. Specifically, noodles produced by adding α-glucosidase and branching enzyme to the ingredients can sometimes brown (discolor the noodles) during the drying process (particularly high-temperature drying processes). Even if this browning occurs in dried noodles, it does not pose any problems in terms of food safety; however, if browning can be suppressed while maintaining the quality (texture) improved by adding the enzyme, it is possible to improve the appearance of dried noodles, which is expected to lead to increased commercial value.

[0006] Therefore, an object of the present invention is to provide a method for producing dried noodles that suppresses discoloration during the noodle drying process and improves the texture of the dried noodles after reconstitution. Another object of the present invention is to provide an enzyme preparation that can suppress discoloration of noodles during the drying process and improve the texture of dried noodles after reconstitution. Another object of the present invention is to provide a method for modifying dried noodles that can suppress discoloration during the noodle drying process and improve the texture of the dried noodles after reconstitution. [Means for solving the problem]

[0007] As a result of extensive research aimed at solving the above-mentioned problems, the inventors of the present invention have discovered that the browning (discoloration of noodles) that occurs during the drying process of noodles produced by adding α-glucosidase and a branching enzyme to the raw materials is caused by monosaccharides (glucose) produced by the action of α-glucosidase on starch. Based on this finding, the inventors of the present invention conducted further research and found that by using a starch-degrading enzyme (e.g., β-amylase) that does not substantially produce monosaccharides in place of α-glucosidase in combination with a branching enzyme, discoloration during the drying process of noodles can be suppressed and noodle quality can be improved to the same extent as when α-glucosidase and a branching enzyme are used in combination. The inventors have also found that noodle quality can be further improved by further adding transglutaminase. Based on these findings, the inventors of the present invention have conducted further research and have completed the present invention. That is, the present invention is as follows.

[0008] [1] A method for producing dried noodles, comprising adding (A) a starch-degrading enzyme that does not substantially produce monosaccharides and (B) a branching enzyme to raw material flour for dried noodles. [2] The method of [1], wherein (A) is β-amylase. [3] The method according to [2], wherein the amount of (A) added to the raw material flour is 0.00003 to 310 U per 1 g of the raw material flour. [4] The method according to any one of [1] to [3], wherein the amount of (B) added to the raw material flour is 0.00008 to 840 U per 1 g of the raw material flour. [5] (C) The production method described in any one of [1] to [4], further comprising adding transglutaminase to the raw material flour for the dried noodles. [6] The method according to [5], wherein the amount of (C) added to the raw material flour is 0.00003 to 290 U per 1 g of the raw material flour. [7] The method of manufacturing the dried noodles according to any one of [1] to [6], wherein the raw material flour for the dried noodles contains cereal flour. [8] The method of any one of [1] to [7], wherein the dried noodles are dried pasta or dried non-fried noodles. [9] The method for producing dried noodles according to any one of [1] to [8], in which coloring of the dried noodles during the drying process is suppressed and the texture of the dried noodles after reconstitution is improved.

[10] An enzyme preparation comprising (A) an amylolytic enzyme that does not substantially produce monosaccharides and (B) a branching enzyme.

[11] The enzyme preparation according to

[10] , wherein (A) is β-amylase.

[12] (C) The enzyme preparation according to

[10] or

[11] , further comprising transglutaminase.

[13] The enzyme preparation according to any one of

[10] to

[12] , which is used to modify dried noodles.

[14] The enzyme preparation according to

[13] , wherein the amount of (A) added to the raw material flour for dried noodles is 0.00003 to 310 U per 1 g of raw material flour.

[15] The enzyme preparation according to

[13] or

[14] , wherein the amount of (B) added to the raw material flour for dried noodles is 0.00008 to 840 U per 1 g of raw material flour.

[16] The enzyme preparation according to any one of

[13] to

[15] , wherein the amount of (C) added to the raw material flour for dried noodles is 0.00003 to 290 U per 1 g of raw material flour.

[17] The enzyme preparation according to any one of

[13] to

[16] , wherein the raw material flour of the dried noodles contains cereal flour.

[18] The enzyme preparation according to any one of

[13] to

[17] , wherein the dried noodles are dried pasta or dried non-fried noodles.

[19] A method for modifying dried noodles, comprising adding (A) a starch-degrading enzyme that does not substantially produce monosaccharides and (B) a branching enzyme to raw material flour for dried noodles.

[20] The method for modifying described in

[19] , wherein (A) is β-amylase.

[21] The method for modifying a surface of a material according to

[20] , wherein the amount of (A) added to the raw material powder is 0.00003 to 310 U per 1 g of the raw material powder.

[22] The method for modifying a surface of a material according to any one of

[19] to

[21] , wherein the amount of (B) added to the raw material powder is 0.00008 to 840 U per 1 g of the raw material powder.

[23] (C) The method for modifying the dried noodles according to any one of

[19] to

[22] , further comprising adding transglutaminase to the raw material flour of the dried noodles.

[24] The method for modifying a material according to

[23] , wherein the amount of (C) added to the raw material flour is 0.00003 to 290 U per 1 g of the raw material flour.

[25] The method of modifying dried noodles according to any one of

[19] to

[24] , wherein the raw material flour for the dried noodles contains cereal flour.

[26] The method for modifying the noodles according to any one of

[19] to

[25] , wherein the dried noodles are dried pasta or dried non-fried noodles. [Effects of the Invention]

[0009] The present invention can provide a method for producing dried noodles that suppresses discoloration during the noodle drying process and improves the texture of the dried noodles after reconstitution. Furthermore, the present invention can provide an enzyme preparation that can suppress discoloration during the noodle drying process and improve the texture of dried noodles after reconstitution. Furthermore, the present invention can provide a method for modifying dried noodles that can suppress discoloration during the noodle drying process and improve the texture of the dried noodles after reconstitution. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention provides a method for producing dried noodles (sometimes referred to herein as the "production method of the present invention"). In this specification, "dried noodles" refers to noodles that are made by adding water and other ingredients to grain flour and other ingredients as a raw material, mixing the ingredients, and then producing noodles that are then dried.

[0011] The production method of the present invention is primarily characterized by the addition of (A) a starch-degrading enzyme that does not substantially produce monosaccharides and (B) a branching enzyme to the raw material flour of dried noodles. In this specification, for convenience of explanation, the "amylolytic enzyme that does not substantially produce monosaccharides" and the "branching enzyme" may be referred to simply as "(A)" and "(B)", respectively.

[0012] <(A) Amylolytic enzyme that does not substantially produce monosaccharides> In the present invention, "amylolytic enzymes that do not substantially produce monosaccharides" refers to amylolytic enzymes that do not substantially produce monosaccharides (glucose) by acting on starch. Here, "amylolytic enzyme" refers to an enzyme that has the activity of degrading the glucosidic bonds in starch to lower molecular weight compounds. Furthermore, "not substantially producing monosaccharides" in amylolytic enzymes that do not substantially produce monosaccharides means that, by acting on starch, the amylolytic enzyme either (i) does not produce any monosaccharides (glucose) at all, or (ii) produces a trace amount of monosaccharides (glucose) that does not cause discoloration during the noodle drying process. Specific examples of amylolytic enzymes that do not substantially produce monosaccharides include β-amylase, pullulanase, glucan-1,4-α-maltotetraohydrolase, isoamylase, glucan-1,4-α-maltohexaohydrolase, glucan-1,4-α-maltotriohydrolase, and glucan-1,4-α-maltohydrolase. Without being bound by any theory, it is thought that the amylolytic enzymes trim the reticulated sugar chains of starch contained in grain flour, etc. to an appropriate length, preventing the entanglement of the starch sugar chains, and that the water-holding capacity of the sugars trimmed from the starch sugar chains contributes to improving the texture of the dried noodles after reconstitution.

[0013] In the present invention, the activity unit of (A) (i.e., the amylolytic enzyme that does not substantially produce monosaccharides) is measured and defined by a method known per se or a method equivalent thereto, unless otherwise specified.

[0014] In the present invention, β-amylase can be preferably used as (A) (i.e., the starch-degrading enzyme that does not substantially produce monosaccharides) from the perspective of effectively improving the texture of dried noodles after reconstitution.

[0015] β-Amylase (enzyme code EC3.2.1.2) is an exoenzyme that has the activity of hydrolyzing every other α-1,4-glucosidic bond in starch (in maltose units) from the non-reducing end. β-Amylases of various origins, such as those derived from microorganisms and plants, are known. However, the β-amylase used in the present invention is not particularly limited in origin as long as it has the above-mentioned activity. β-Amylases of any origin can be used, and recombinant enzymes may also be used. The β-amylase used in the present invention may be a commercially available product, and specific examples include Himaltosin GL and Himaltosin GLH (both manufactured by HIBI Corporation) and β-Amylase F "Amano" (manufactured by Amano Enzyme Inc.).

[0016] In the present invention, the activity unit of β-amylase is measured and defined as follows. Add 1 mL of enzyme solution to 10 mL of 1% by weight starch solution maintained at 37°C, then add 2 mL of Fehling's alkaline tartaric acid solution for starch digestion tests. Next, add 2 mL of Fehling's copper solution for starch digestion tests, and let it react at 100°C for 15 minutes before cooling to below 25°C. Add 2 mL of 30% potassium iodide solution and 2 mL of dilute sulfuric acid, and titrate the liberated iodine with 0.05 mol / L sodium thiosulfate. The amount of enzyme that produces 1 mg of glucose per minute during this procedure is defined as 1 U (unit).

[0017] <(B) Branching enzyme> Branching enzymes (enzyme code EC2.4.1.18) are enzymes that have the activity of cleaving the α-1,4-glucosidic bond of starch and transferring it to the 6-OH group of another glucose residue to form an α-1,6-glucosidic bond. The origin of the branching enzyme used in the present invention is not particularly limited as long as it has the above-mentioned activity, and branching enzymes of any origin can be used, and recombinant enzymes can also be used. The branching enzyme used in the present invention may be a commercially available product, and a specific example is Branching Enzyme A (manufactured by Nagase & Co., Ltd.).

[0018] In the present invention, the activity unit of the branching enzyme is measured and defined as follows. 50 μL of enzyme solution dissolved in 0.1 M phosphate buffer (pH 7.0) was added to 50 μL of 0.1% amylose B (Nacalai Tesque) dissolved in 0.08 M phosphate buffer (pH 7.0). The reaction was allowed to proceed at 50°C for 30 minutes. After this, 2 mL of iodine reagent (0.26 g I2 and 0.26 g KI dissolved in 10 mL of ultrapure water (0.5 mL) was mixed with 0.5 mL of 1N HCl and diluted to 130 mL) was added, and the absorbance at 660 nm was measured. The amount of enzyme required to reduce the absorbance at 660 nm by 1% per minute of reaction in this reaction system was defined as 1 U (unit).

[0019] In the production method of the present invention, when β-amylase is used as (A) (i.e., a starch-degrading enzyme that does not substantially produce monosaccharides), the amount of β-amylase added to the raw material flour can be adjusted according to the reaction conditions (action time, reaction temperature, etc.), but is typically 0.00003 to 310 U per gram of raw material flour, and from the perspective of effectively improving the texture of the dried noodles after reconstitution, the amount is preferably 0.003 to 3.1 U per gram of raw material flour, more preferably 0.0045 to 0.3 U per gram of raw material flour, and particularly preferably 0.01 to 0.07 U per gram of raw material flour.

[0020] In the production method of the present invention, when an enzyme other than β-amylase is used as (A) (i.e., an amylolytic enzyme that does not substantially produce monosaccharides), the amount of the enzyme added to the raw material flour can be appropriately determined with reference to the amount of β-amylase added, etc., as described above.

[0021] In the production method of the present invention, the amount of (B) (i.e., branching enzyme) added to the raw material flour can be adjusted according to the reaction conditions (reaction time, reaction temperature, etc.), but is typically 0.00008 to 840 U per 1 g of raw material flour, and from the perspective of effectively improving the texture of the dried noodles after reconstitution, the amount is preferably 0.0025 to 8.4 U per 1 g of raw material flour, more preferably 0.008 to 0.7 U per 1 g of raw material flour, and especially preferably 0.02 to 0.3 U per 1 g of raw material flour.

[0022] In addition to adding (A) (i.e., a starch-degrading enzyme that does not substantially produce monosaccharides) and (B) (i.e., a branching enzyme) to the raw material flour of dried noodles, the production method of the present invention may further comprise adding (C) transglutaminase to the raw material flour of dried noodles. By using transglutaminase in addition to (A) and (B), the texture (particularly hardness) of the dried noodles after reconstitution can be more effectively improved. In this specification, for convenience of explanation, "transglutaminase" may be simply referred to as "(C)".

[0023] <(C) Transglutaminase> Transglutaminase (enzyme code EC2.3.2.13) is an enzyme that catalyzes an acyl transfer reaction in which a glutamine residue in a protein or peptide serves as a donor and a lysine residue serves as an acceptor. Transglutaminases are known from a variety of origins, including mammalian, fish, and microbial sources. The origin of the transglutaminase used in the present invention is not particularly limited as long as it has the above-described activity; transglutaminase from any origin can be used, and recombinant enzymes may also be used. The transglutaminase used in the present invention may be a commercially available product, and a specific example is microbial transglutaminase commercially available from Ajinomoto Co., Inc. under the trade name "Activa" (registered trademark) TG.

[0024] In the present invention, the activity unit of transglutaminase is measured and defined as follows. Transglutaminase is reacted with benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and the resulting hydroxamic acid is complexed with iron in the presence of trichloroacetic acid. The absorbance at 525 nm is measured, and the amount of hydroxamic acid is calculated from a calibration curve. The amount of enzyme that produces 1 μmole of hydroxamic acid per minute at 37°C and pH 6.0 is defined as 1 U (unit).

[0025] When the production method of the present invention, in addition to adding (A) (i.e., a starch-degrading enzyme that does not substantially produce monosaccharides) and (B) (i.e., a branching enzyme) to the raw material flour of dried noodles, further comprises adding (C) (i.e., transglutaminase) to the raw material flour of dried noodles, the amount of (C) added to the raw material flour can be adjusted according to the reaction conditions (action time, reaction temperature, etc.), but is typically 0.00003 to 290 U per gram of raw material flour, and, from the perspective of being able to achieve a particularly effective improvement in the texture of the dried noodles after reconstitution, is preferably 0.001 to 2.9 U per gram of raw material flour, more preferably 0.003 to 0.3 U per gram of raw material flour, and especially preferably 0.01 to 0.06 U per gram of raw material flour.

[0026] When the production method of the present invention, in addition to adding (A) (i.e., a starch-degrading enzyme that does not substantially produce monosaccharides) and (B) (i.e., a branching enzyme) to the raw material flour of dried noodles, further comprises adding (C) (i.e., transglutaminase) to the raw material flour of dried noodles, from the perspective of being able to particularly effectively improve the texture of the dried noodles after reconstitution, the amount of (C) added to the raw material flour is preferably 0.01 to 5 U per 1 U of (B) added to the raw material flour, more preferably 0.05 to 1 U per 1 U of (B) added to the raw material flour, and especially preferably 0.1 to 0.5 U per 1 U of (B) added to the raw material flour.

[0027] In the present invention, the raw material flour for dried noodles is not particularly limited as long as it is one that is generally used in the production of dried noodles, and can be prepared and prepared according to the type of dried noodles, etc., but the raw material flour for dried noodles usually contains grain flour. In the present invention, "grain flour" refers to flour obtained by milling grains, and specific examples include, but are not limited to, wheat flour, rice flour, buckwheat flour, corn flour, barley flour, and rye flour. One type of these grain flours may be used alone, or two or more types may be used in combination.

[0028] In the present invention, the grain flour contained in the raw material flour for dried noodles is preferably wheat flour or contains wheat flour. There are no particular restrictions on the type of wheat flour, and any of hard flour, semi-hard flour, medium flour, soft flour, durum semolina flour, etc. may be used.

[0029] The raw material flour for dried noodles may contain powdery materials other than cereal flour. There are no particular restrictions on the powdery materials other than cereal flour, as long as they are generally used in the production of dried noodles, but examples include starches (raw starch, modified starch), dextrin, protein ingredients (e.g., vegetable protein, gluten, gelatin, casein, dried egg yolk, dried egg white, etc.), protein hydrolysates, amino acids, vitamins, minerals, dietary fiber, seasonings, flavorings, colorings, thickeners, leavening agents, reducing agents, emulsifiers, etc. These powdery materials may be used alone, or two or more may be used in combination.

[0030] In the present invention, the raw material flour for dried noodles preferably contains cereal flour as its main component. Specifically, the amount of cereal flour contained in the raw material flour is preferably 50 to 100% by weight, more preferably 70 to 100% by weight, and especially preferably 90 to 100% by weight, relative to the raw material flour.

[0031] There are no particular restrictions on the method for preparing the raw material flour for dried noodles, and the raw material flour can be prepared by known methods or methods equivalent thereto. For example, the raw material flour for dried noodles can be prepared by mixing grain flour (e.g., wheat flour, etc.) with a powdery substance other than grain flour, as required.

[0032] In the production method of the present invention, the method for adding (A) (i.e., a starch-degrading enzyme that does not substantially produce monosaccharides), (B) (i.e., a branching enzyme), and (C) (i.e., a transglutaminase) to the raw material flour of dried noodles is not particularly limited as long as (A), (B), and (C) are able to act on the raw material flour, and can be carried out by any method known per se or a method equivalent thereto. Furthermore, there is no particular limit to the timing at which (A), (B), and (C) are added to the raw material flour of dried noodles, as long as it is added before the drying step. For example, (A), (B), and (C) may be added to grain flour or the like during the preparation of the raw material flour, or they may be added immediately before or during mixing when water or the like is added to the raw material flour. Alternatively, (A), (B), and (C) may be added by sprinkling or the like onto a coarse noodle band obtained by adding water or the like to the raw material flour and mixing it, or onto a noodle band or noodle strands obtained by shaping, cutting, or the like from this coarse noodle band.

[0033] In the production method of the present invention, there are no particular restrictions on the order in which (A) (i.e., an amylolytic enzyme that does not substantially produce monosaccharides) and (B) (i.e., a branching enzyme) are added to the raw material flour of dried noodles; they may be added in the order of (A) and (B), or the reverse order, or (A) and (B) may be added simultaneously. In the production method of the present invention, (A) and (B) are preferably added so that (A) and (B) act on the raw material flour simultaneously. Furthermore, when the production method of the present invention includes the addition of (C) (i.e., transglutaminase), there are no particular restrictions on the order in which (A), (B), and (C) are added to the raw material flour of dried noodles, but it is preferable to add them so that (A), (B), and (C) act on the raw material flour simultaneously.

[0034] In the production method of the present invention, there are no particular restrictions on the time (action time) over which (A) (i.e., a starch-degrading enzyme that does not substantially produce monosaccharides), (B) (i.e., branching enzyme), and (C) (i.e., transglutaminase) are allowed to act on the raw material flour for dried noodles, and this can be adjusted depending on factors such as the amount of each enzyme added and the action temperature, but is typically between 5 minutes and 24 hours. Furthermore, in the production method of the present invention, there are no particular restrictions on the temperature (action temperature) over which (A), (B), and (C) are allowed to act on the raw material flour for dried noodles, and this can be adjusted depending on factors such as the amount of each enzyme added and the action time, but is typically between 0 and 40°C.

[0035] The production method of the present invention may further include the steps of adding (A) (i.e., a starch-degrading enzyme that does not substantially produce monosaccharides) and (B) (i.e., a branching enzyme), or (A), (B) and (C) (i.e., a transglutaminase) to the raw material flour of the dried noodles, in addition to the general steps of producing dried noodles, as long as the steps do not impair the objectives of the present invention.

[0036] The production method of the present invention may optionally include a step of adding a non-powdered ingredient (for example, eggs, yam, oil or fat) to the raw material flour.

[0037] The production method of the present invention may be one that substantially does not include adding an amylolytic enzyme that produces monosaccharides to the raw material flour of dried noodles. Here, "amylolytic enzyme that produces monosaccharides" refers to amylolytic enzymes that produce monosaccharides (glucose) by acting on starch, and specific examples include α-glucosidase, α-amylase, and glucoamylase. Furthermore, the phrase "substantially does not include" the addition of an amylolytic enzyme that produces monosaccharides to the raw material flour of dried noodles means that (i) the production method of the present invention does not include adding an amylolytic enzyme that produces monosaccharides to the raw material flour of dried noodles, or (ii) the production method of the present invention includes adding an amylolytic enzyme that produces monosaccharides to the raw material flour of dried noodles in such a small amount that it does not affect the quality of the noodles.

[0038] The production method of the present invention may include a step of mixing raw material flours. The method for mixing the raw material flours is not particularly limited, and the raw material flours may be mixed by a method known per se or a method equivalent thereto. When mixing the raw material flours, for example, water, brine (aqueous alkali salt solution), salt, etc. may be added as needed.

[0039] The manufacturing method of the present invention includes a step of making noodles from a coarse noodle band obtained by adding water and the like to a raw material flour and mixing them. Noodle production from the coarse noodle band is not particularly limited and can be carried out by a known method or a method equivalent thereto depending on the type of noodle, etc., but can be carried out by, for example, extruding the coarse noodle band to obtain noodle strands, or rolling the coarse noodle band and cutting the obtained noodle band to obtain noodle strands. There are no particular limitations on the length, thickness, or shape of the noodles (noodle strands) obtained by making noodles from the coarse noodle band, and these can be set appropriately depending on the type of noodle, etc.

[0040] The production method of the present invention may optionally include a step of steaming the noodles (noodle strands) obtained by producing the coarse noodle band before subjecting them to a drying step (described below). The production method of the present invention may also optionally include a step of freezing the noodles (noodle strands) obtained by producing the coarse noodle band before subjecting them to a drying step (described below). Steaming and freezing of the noodles can each be carried out using conventional equipment.

[0041] The production method of the present invention involves subjecting the noodles (noodle strands) obtained by producing noodles from a coarse noodle band to a drying step. The method for drying the noodles (drying method) is not particularly limited as long as it can reduce the moisture content of the noodles, and examples include hot air drying, microwave heating drying, far-infrared heating drying, superheated steam drying, and dehumidified air drying. The temperature at which the noodles are dried (drying temperature) is preferably high. The higher the drying temperature, the more likely the noodles are to discolor (brown), and therefore the effect of the present invention, which suppresses this discoloration, can be more pronounced. Specifically, the noodle drying temperature can be adjusted depending on the drying method and drying time, but preferably the maximum temperature reached in the drying step is 60°C or higher, and more preferably 70 to 150°C. The time for drying the noodles (drying time) can be adjusted depending on the drying method and drying temperature, but is preferably 30 minutes to 24 hours, and more preferably 1 to 12 hours. If the noodles are dried multiple times, the drying time is calculated by adding up the drying times of all multiple drying runs.

[0042] The type of dried noodles obtainable by the production method of the present invention is not particularly limited, but examples include dried pasta, dried non-fried noodles, dried rice noodles (e.g., dried pho, dried rice vermicelli, etc.), dried udon, dried hiyamugi noodles, dried somen noodles, dried soba noodles, etc. Of these, the dried noodles obtainable by the production method of the present invention are preferably dried pasta and dried non-fried noodles. Here, "pasta" broadly encompasses what can generally be called pasta (e.g., spaghetti, penne, macaroni, etc.), regardless of ingredients, shape, production method, etc. Furthermore, "dried non-fried noodles" refers to dried Chinese noodles that do not include frying (drying) during the noodle drying process.

[0043] The method for reconstituting dried noodles obtained by the production method of the present invention (i.e., the method for making dried noodles suitable for eating) is not particularly limited as long as it does not impair the object of the present invention. For example, dried noodles can be made suitable for eating by boiling the dried noodles or immersing the dried noodles in hot water (hot water reconstitution).

[0044] Dried noodles obtained by the production method of the present invention can be inhibited from discoloring during the noodle drying process. In other words, discoloration (browning) of noodles (noodle strands) that have undergone the drying process is inhibited, and the noodles that have undergone the drying process can retain the same original color as before the drying process. In the present invention, the presence or absence and degree of discoloration of noodles can be determined by sensory evaluation (visual evaluation) by a specialist panel, as in the examples described below.

[0045] Dried noodles obtained by the production method of the present invention can have an improved texture after reconstitution (e.g., after boiling, reconstitution with hot water, etc.). In the present invention, the texture of dried noodles after reconstitution can be determined by sensory evaluation by a specialist panel using the desired texture of the noodles (e.g., elasticity, hardness, smoothness, etc.) as an index, as in the Examples described below. The desired texture may differ depending on the type of noodle, and the index for sensory evaluation may be selected appropriately depending on the type of dried noodles. For example, the texture of dried pasta after reconstitution (e.g., after boiling, etc.) can be evaluated using elasticity, hardness, etc. as an index. Furthermore, the texture of dried non-fried noodles after reconstitution (e.g., after reconstitution with hot water, etc.) can be evaluated using smoothness, elasticity, etc. as an index. Here, the "elasticity" of dried pasta noodles after reconstitution and dried non-fried noodles after reconstitution refers to the force that is felt when the teeth are pushed back when biting into the noodles. Noodles with elasticity tend to be chewy and preferable. Furthermore, noodles with elasticity are preferable because they are chewy, while noodles that lack elasticity tend to be dry and undesirable. The "hardness" of dried pasta noodles after reconstitution refers to the strength of the stress felt on the surface of the noodles when you start to chew them. Noodles with a moderate hardness are preferable because they have a firm texture, while noodles that are not hard enough tend to lack chewiness and are undesirable. The "smoothness" of dried non-fried noodles after reconstitution refers to the degree of reconstitution (e.g., rehydration with hot water, etc.) that gives them a smooth, noodle-like texture. Smooth noodles tend to be preferable because they are smooth and have a good mouthfeel and go down easily.

[0046] Dried noodles obtained by the production method of the present invention can be inhibited from deteriorating in texture over time after reconstitution (e.g., after boiling or rehydration in hot water). In the present invention, the presence or absence and extent of deterioration in texture over time of dried noodles after reconstitution can be determined by sensory evaluation by a specialist panel, using the desired texture for noodles as an indicator. Here, "deterioration in texture over time of dried noodles after reconstitution" refers to the loss over time of some or all of the desirable texture that noodles have immediately after reconstitution.

[0047] The present invention also provides an enzyme preparation (sometimes referred to herein as the "enzyme preparation of the present invention") comprising (A) an amylolytic enzyme that does not substantially produce monosaccharides and (B) a branching enzyme.

[0048] (A) (i.e., a starch-degrading enzyme that does not substantially produce monosaccharides) and (B) (i.e., a branching enzyme) contained in the enzyme preparation of the present invention are the same as those used in the production method of the present invention described above, and preferred embodiments are also the same.

[0049] The enzyme preparation of the present invention may further contain (C) transglutaminase in addition to (A) (i.e., the starch-degrading enzyme that does not substantially produce monosaccharides) and (B) (i.e., the branching enzyme).

[0050] The (C) (i.e., transglutaminase) that can be contained in the enzyme preparation of the present invention is the same as that that can be used in the above-mentioned production method of the present invention, and the preferred embodiments are also the same.

[0051] The enzyme preparation of the present invention may consist only of (A) and (B), or only of (A), (B), and (C), but may also contain, in addition to these enzymes, a base commonly used in enzyme preparations for food use, such as dextrin, cyclodextrin, protein (e.g., animal or vegetable protein), salts (e.g., sodium chloride), water, oils, and the like.

[0052] The enzyme preparation of the present invention may further contain, in addition to (A) and (B), or in addition to (A), (B), and (C), for example, an excipient, a pH adjuster, an antioxidant, a thickening stabilizer, an emulsifier, a sweetener (e.g., sugar, etc.), salt, organic salts, inorganic salts, seasonings, acidulants, spices, coloring agents, color formers, etc., as long as the object of the present invention is not impaired.

[0053] The enzyme preparation of the present invention may be substantially free of amylolytic enzymes that produce monosaccharides (e.g., α-glucosidase, α-amylase, glucoamylase, etc.). Here, the enzyme preparation of the present invention being "substantially free" of amylolytic enzymes that produce monosaccharides means that the preparation either (i) contains no amylolytic enzymes that produce monosaccharides, or (ii) contains amylolytic enzymes that produce monosaccharides in such a small amount that it does not affect the quality of the noodles.

[0054] The form of the enzyme preparation of the present invention is not particularly limited, and examples thereof include solid forms (including powder, granules, etc.), liquid forms (including slurries, etc.), gels, pastes, etc. In one embodiment, the enzyme preparation of the present invention may be a combination of preparations in multiple (two or more) different forms.

[0055] The enzyme preparation of the present invention can be produced by a method known per se or a method similar thereto.

[0056] The enzyme preparation of the present invention can be suitably used to modify the quality of dried noodles. That is, the enzyme preparation of the present invention may be an enzyme preparation for modifying the quality of dried noodles.

[0057] The enzyme preparation of the present invention can be added to the raw material flour of dried noodles during the production of dried noodles. The raw material flour of dried noodles to which the enzyme preparation of the present invention can be added is the same as that to which (A) (i.e., the amylolytic enzyme that does not substantially produce monosaccharides) and (B) (i.e., the branching enzyme) are added in the production method of the present invention described above, and the preferred embodiments are also the same.

[0058] The enzyme preparation of the present invention can be used so that the amounts of (A) (i.e., amylolytic enzyme that does not substantially produce monosaccharides) and (B) (i.e., branching enzyme) added to the raw material flour for dried noodles are specific. Specifically, the amounts of (A) and (B) added to the raw material flour for dried noodles using the enzyme preparation of the present invention are the same as the amounts of (A) and (B) added to the raw material flour for dried noodles in the production method of the present invention described above, and the preferred ranges are also the same.

[0059] When the enzyme preparation of the present invention further comprises (C) (i.e., transglutaminase) in addition to (A) (i.e., a starch-degrading enzyme that does not substantially produce monosaccharides) and (B) (i.e., a branching enzyme), the enzyme preparation of the present invention can be used so that the amount of (C) added to the raw material flour for dried noodles is a specific amount. Specifically, the amount of (C) added to the raw material flour for dried noodles using the enzyme preparation of the present invention is the same as the amount of (C) added to the raw material flour for dried noodles in the production method of the present invention described above, and the preferred range is also the same.

[0060] There are no particular restrictions on the time (action time) for which (A) (i.e., a starch-degrading enzyme that does not substantially produce monosaccharides), (B) (i.e., branching enzyme), and (C) (i.e., transglutaminase) are allowed to act on the raw material flour for dried noodles using the enzyme preparation of the present invention, and this is the same as the action times for (A), (B), and (C) in the production method of the present invention described above. Furthermore, there are no particular restrictions on the temperature (action temperature) for which (A), (B), and (C) are allowed to act on the raw material flour for dried noodles using the enzyme preparation of the present invention, and this is the same as the action temperatures for (A), (B), and (C) in the production method of the present invention described above.

[0061] The enzyme preparation of the present invention can be used in the above-described production method of the present invention to add (A) (i.e., a starch-degrading enzyme that does not substantially produce monosaccharides), (B) (i.e., a branching enzyme), and (C) (i.e., a transglutaminase) to the raw material flour of dried noodles.

[0062] Dried noodles that can be modified with the enzyme preparation of the present invention can be produced by a method similar to the production method of the present invention described above.

[0063] The types of dried noodles that can be modified by the enzyme preparation of the present invention are the same as the types of dried noodles obtainable by the above-mentioned production method of the present invention, and the preferred types are also the same.

[0064] Dried noodles modified using the enzyme preparation of the present invention can be prevented from discoloring during the noodle drying process.

[0065] Dried noodles modified using the enzyme preparation of the present invention can have an improved texture after reconstitution.

[0066] The present invention also provides a method for modifying dried noodles (sometimes referred to in this specification as the "modification method of the present invention"), which comprises adding (A) an amylolytic enzyme that does not substantially produce monosaccharides and (B) a branching enzyme to the raw material flour of dried noodles.

[0067] The (A) (i.e., the starch-degrading enzyme that does not substantially produce monosaccharides) and (B) (i.e., the branching enzyme) used in the modification method of the present invention are the same as those used in the above-mentioned production method of the present invention, and the preferred embodiments are also the same.

[0068] The modification method of the present invention may further comprise adding (C) transglutaminase to the raw material flour of dried noodles, in addition to adding (A) (i.e., an amylolytic enzyme that does not substantially produce monosaccharides) and (B) (i.e., a branching enzyme) to the raw material flour of dried noodles.

[0069] The (C) (i.e., transglutaminase) that can be used in the modification method of the present invention is the same as that that can be used in the above-mentioned production method of the present invention, and preferred embodiments are also the same.

[0070] The modification method of the present invention can be carried out in the same manner as the above-mentioned production method of the present invention, and the preferred embodiments are also the same.

[0071] Dried noodles that can be modified by the modification method of the present invention can be produced by a method similar to the above-mentioned production method of the present invention.

[0072] The types of dried noodles that can be modified by the modification method of the present invention are the same as the types of dried noodles obtainable by the production method of the present invention described above, and the preferred types are also the same.

[0073] Dried noodles modified by the modification method of the present invention can be inhibited from discoloring during the noodle drying process.

[0074] Dried noodles modified by the modification method of the present invention can have an improved texture after reconstitution.

[0075] The present invention will be explained in more detail in the following examples, but the present invention is not limited to these examples in any way. In this specification, "%" means "% by weight" unless otherwise specified. [Example]

[0076] Unless otherwise specified, the food ingredients, food additives, etc. used in the examples are readily available or can be prepared according to methods commonly practiced in the art, or are commercially available.

[0077] <Test Example 1> (Preparation of dried pasta of Example 1) (1) β-amylase and branching enzyme were added to 2000 g of durum semolina flour ("Joker A" manufactured by Nippon Co., Ltd.) in the amounts shown in Table 1 below (number of units per 1 g of raw material flour), and the mixture was premixed in a bag for 1 minute. Each enzyme was added using a commercially available enzyme preparation, and the weight of the enzyme preparation added was adjusted to a total of 10 g. (2) The mixture obtained in (1) above was placed in a mixer ("Vacuum Mixer VU-2" manufactured by Okuba Iron Works Co., Ltd.), 560 g of water was added, and the mixture was stirred at high speed (dial setting: 100) for 15 minutes to obtain a coarse noodle sheet. Note that, after every 5 minutes of stirring, any deposits on the stirring blades and walls of the mixer were removed. (3) The coarse noodle band obtained in (2) above was extruded into noodles using an extrusion-type pasta machine ("Vacuum Extruder FPV-2" manufactured by Nippon Engineering Co., Ltd.) under the following conditions: Die hole diameter: 1.8mm (no intermediate die) Extrusion speed: 75Hz Extrusion pressure: approx. 8 MPa Extrusion temperature: approx. 40°C (4) The noodles (noodle strands) obtained in (3) above were cut into lengths of approximately 1.2 m and hung on a drying rod. (5) The noodles from (4) above were dried (hot air dried) using a dryer (Nagano Science Co., Ltd.'s "Constant Temperature and Humidity Chamber LH44-13P") (maximum temperature reached: 85°C, total drying process: 6 hours). (6) The U-shaped portions of the noodles dried in (5) above were cut to obtain rod-shaped dried pasta having a length of 25 cm (hereinafter referred to as "dried pasta of Example 1").

[0078] (Preparation of dried pasta of Comparative Example 1) Dried pasta (hereinafter referred to as "dried pasta of Comparative Example 1") was obtained in the same manner as in Example 1, except that α-glucosidase was used in place of β-amylase in the amount shown in Table 1 below (number of units per 1 g of raw material flour).

[0079] (Sensory test of dried noodle color) An expert panel consisting of three trained panelists visually inspected the dried pasta of Example 1 and Comparative Example 1 for the presence or absence and degree of coloring (browning), and evaluated them based on the following scale. [Evaluation scale for coloration of dried noodles] ±: No coloring (browning) was observed, and it was indistinguishable from the case without enzyme addition. +: Some discoloration (browning) is observed, but the degree of discoloration is not very strong. ++: Significant coloring (browning) is observed.

[0080] (Sensory test of noodle texture) A specialist panel consisting of three trained panelists ate pasta dishes (Bolognese) using the dried pasta of Example 1 and Comparative Example 1, and evaluated the texture (elasticity and hardness) of the noodles. The pasta dishes using the dried pasta of Example 1 and Comparative Example 1 were prepared by boiling the dried pasta of Example 1 and Comparative Example 1 for 10 minutes, then soaking it in ice water for 2 minutes, draining it thoroughly, and then adding olive oil ("Olive Oil" manufactured by J-Oil Mills, Inc.) and Bolognese sauce ("Ao no Doukutsu Bolognese" manufactured by Nisshin Seifun Welna Co., Ltd.) and plating it up. The olive oil was added in an amount of 1% by weight of the boiled noodles, and the Bolognese sauce was added in an amount of 50% by weight of the boiled noodles. The prepared pasta dishes (405 g) were refrigerated (5°C) for 2 to 3 days and then heated in a microwave oven (1000W output) for 1 minute 30 seconds immediately before eating. The texture of the noodles (elasticity, hardness) was evaluated based on the following scale. [Measurement of noodle elasticity] ◎: Strong elasticity and a very pleasant texture ○: Elasticity is added and the texture is pleasant △: Slightly weak elasticity, but acceptable texture ×: Soft and sticky, undesirable texture [Noodle hardness rating scale] ◎: The surface is firm and has a moderate hardness, giving it a very pleasant texture. ○: Moderate hardness and pleasant texture △: Slightly soft, but acceptable texture ×: Soft and not chewy, undesirable texture

[0081] The evaluation results are shown in Table 1 below. In Table 1, "AG" represents α-glucosidase, "BA" represents β-amylase, and "BE" represents branching enzyme.

[0082] [Table 1]

[0083] As shown in Table 1, the dried noodles of Example 1 showed no visible discoloration (browning), and discoloration during the drying process was suppressed. Furthermore, the texture of the dried noodles of Example 1 after reconstitution (boiling) was somewhat soft, but had a moderate elasticity and was a desirable texture. On the other hand, the dried noodles of Comparative Example 1 had a good balance of elasticity and hardness in their texture after reconstitution (after boiling), but showed significant discoloration (browning). The texture of the dried noodles of Example 1 and Comparative Example 1 after reconstitution (after boiling) remained favorable even after refrigerated storage for 2 to 3 days, and deterioration of texture over time was suppressed.

[0084] <Test Example 2> (Preparation of dried pasta of Examples 2 and 3) Dried pasta (hereinafter referred to as "dried pasta of Example 2" and "dried pasta of Example 3") was obtained in the same manner as in Example 1 of Test Example 1, except that β-amylase was used in the amount shown in Table 2 below (number of units per 1 g of raw material flour).

[0085] (Sensory test of dried noodle color) An expert panel consisting of three trained panelists visually inspected the dried pasta of Examples 2 and 3 for the presence or absence and degree of coloring (browning), and evaluated them based on the same scale as in Test Example 1.

[0086] (Sensory test of noodle texture) Similar to Test Example 1, a trained expert panel consisting of three panelists ate pasta dishes (Bolognese) using the dried pasta of Examples 2 and 3, and evaluated the texture (elasticity and hardness) of the noodles.

[0087] The evaluation results are shown in Table 2 below. In Table 2, "BA" represents β-amylase, and "BE" represents branching enzyme. Table 2 also shows the evaluation results of Example 1 of Test Example 1.

[0088] [Table 2]

[0089] As shown in Table 2, the dried noodles of Example 2 showed no visible discoloration (browning), and discoloration during the drying process was suppressed. Furthermore, the texture of the dried noodles of Example 2 after reconstitution (boiling) was slightly soft but had a strong elasticity, providing a very pleasant texture. The dried noodles of Example 3 showed no visible discoloration (browning), and discoloration during the drying process was suppressed. Furthermore, the texture of the dried noodles of Example 3 after reconstitution (boiling) was moderately firm and had strong elasticity, providing a very pleasant texture. The texture of the dried noodles of Examples 2 and 3 after reconstitution (after boiling) remained favorable even after refrigerated storage for 2 to 3 days, and deterioration of texture over time was suppressed.

[0090] <Test Example 3> (Preparation of dried pasta of Example 4) Dried pasta (hereinafter referred to as "dried pasta of Example 4") was obtained in the same manner as in Example 1 of Test Example 1, except that β-amylase was used in the amount shown in Table 3 below (number of units per 1 g of raw material flour) and transglutaminase was used in combination with β-amylase and branching enzyme in the amounts shown in Table 3 below (number of units per 1 g of raw material flour).

[0091] (Sensory test of dried noodle color) An expert panel consisting of three trained panelists visually inspected the dried pasta of Example 4 for the presence or absence and degree of coloring (browning), and evaluated it based on the same scale as in Test Example 1.

[0092] (Sensory test of noodle texture) Similar to Test Example 1, a trained expert panel consisting of three panelists ate a pasta dish (Bolognese) using the dried pasta of Example 4 and evaluated the texture (elasticity and hardness) of the noodles.

[0093] The evaluation results are shown in Table 3 below. In Table 3, "TG" represents transglutaminase, "BA" represents β-amylase, and "BE" represents branching enzyme. Table 3 also shows the evaluation results of Example 3 of Test Example 2.

[0094] [Table 3]

[0095] As shown in Table 3, the dried noodles of Example 4 showed no visible discoloration (browning), and discoloration during the drying process was suppressed. Furthermore, the texture of the dried noodles of Example 4 after reconstitution (boiling) was very favorable, with a firm surface, moderate hardness, and strong elasticity. The texture of the dried noodles of Examples 3 and 4 after reconstitution (after boiling) remained favorable even after refrigerated storage for 2 to 3 days, and deterioration of texture over time was suppressed.

[0096] <Test Example 4> (Preparation of dried non-fried noodles of Example 5) (1) 800 g of semi-strong flour (Nissin Flour Milling Co., Ltd.'s "Toku Number One"), 200 g of processed starch (Nihon Shokuhin Kako Co., Ltd.'s "Nissoku MT-01B"), and 0.5 g of gardenia pigment (Hasegawa Fragrance Co., Ltd.'s "Yellow Color TH-G2") were weighed into a zippered bag and mixed by hand. (2) 7 g of kansui ("Powdered Kansui for Ramen" manufactured by Pioneer Planning Co., Ltd.), 16 g of table salt ("Nakuru M" manufactured by Naikai Shoji Co., Ltd.) and 360 g of city water were mixed. (3) To the mixture (raw material flour) obtained in (1) above, β-amylase, branching enzyme, and transglutaminase were added in the amounts (number of units per 1 g of raw material flour) shown in Table 4 below, and after mixing by hand for 1 minute, the mixture was charged into a vacuum vertical mixer ("2 kg Vacuum Kneader" manufactured by Ohtake Menki Co., Ltd.). Each enzyme was added using a commercially available enzyme preparation, and the weight of the enzyme preparation added was adjusted to a total of 5 g. Next, the aqueous solution obtained in (2) above was added over 30 seconds and dispersed. The mixture was then mixed under vacuum for 5 minutes (2 minutes at 100 rpm, 3 minutes at 50 rpm) to obtain a coarse noodle band. (4) The coarse noodle sheet obtained in (3) above was rolled and formed into noodles using a roll-type noodle making machine (Sodick Corporation's "Small Coarse Noodle Sheet Machine MR-24-150" and "Small Continuous Rolling Machine MR-1312-150"). The coarse noodle sheet was first rolled once loosely and twice combined at a roller spacing of 3 mm, and then rolled four times. The first rolling was performed to a noodle thickness of 4.3 mm, the second rolling to a noodle thickness of 3.2 mm, the third rolling to a noodle thickness of 1.8 mm, and the fourth rolling to a noodle thickness of 1.2 mm. (5) The noodle band obtained in (4) above was cut out (cutting timing: 9 seconds) to obtain noodles (noodle strands). The noodle band was cut out using "curly noodle cutting blade #24." (6) 75 g of the noodles obtained in (5) above were placed in a ring mold with a diameter of 12 cm and steamed for 15 minutes in a steam convection oven ("SUPER STEAM SSCG-06DC" manufactured by Maruzen Co., Ltd.) (temperature: 100°C, humidity: 100%). (7) The noodles steamed in (6) above were dried (hot air dried) using a dryer (Nagano Science Co., Ltd.'s "Constant Temperature and Humidity Chamber LH44-13P") (maximum temperature: 80°C, total drying time: 3 hours) to obtain dried non-fried noodles (hereinafter referred to as "dried non-fried noodles of Example 5").

[0097] (Preparation of dried non-fried noodles of Comparative Example 2) Dried non-fried noodles (hereinafter referred to as "dried non-fried noodles of Comparative Example 2") were obtained using the same procedure as in Example 5, except that α-glucosidase was used in the amounts (number of units per 1 g of raw material flour) shown in Table 4 below instead of β-amylase and branching enzyme, and transglutaminase was used in the amounts (number of units per 1 g of raw material flour) shown in Table 4 below.

[0098] (Preparation of control dried non-fried noodles) Dried non-fried noodles (hereinafter referred to as "control dried non-fried noodles") were obtained using the same procedure as in Example 5, except that β-amylase, branching enzyme, and transglutaminase were not used.

[0099] (Sensory test of coloring of dried non-fried noodles) A specialist panel consisting of three trained panelists visually inspected the dried non-fried noodles of Example 5, Comparative Example 2, and the control for the presence or absence and degree of coloration (color depth), and evaluated them based on the following scale. [Evaluation scale for coloration of dried non-fried noodles] ◎: Very good (no coloring at all) 〇: Good (almost no coloring) △: Slightly poor (slightly dark coloring is observed) ×: Poor (dark coloring is observed)

[0100] (Sensory test of noodle texture) A trained expert panel consisting of three panelists reconstituted the dried non-fried noodles of Example 5, Comparative Example 2, and the control in hot water, and then ate them, evaluating the texture (smoothness, elasticity) and flavor (fragrant flavor) of the noodles. The dried non-fried noodles of Example 5, Comparative Example 2, and the control were reconstituted by soaking one ball of noodles (approximately 50 to 55 g) in 400 g of boiling water for 5 minutes. The texture and flavor of the noodles were evaluated based on the following scale after each rehydrated noodle was loosened and eaten while still immersed in hot water. [Evaluation scale for noodle texture and flavor] ◎: Very good 〇:Good △: Slightly bad ×: Bad

[0101] The evaluation results are shown in Table 4 below. In Table 4, "AG" represents α-glucosidase, "BA" represents β-amylase, "BE" represents branching enzyme, and "TG" represents transglutaminase.

[0102] [Table 4]

[0103] As shown in Table 4, the control dried non-fried noodles showed no discoloration (browning), but after reconstitution (rehydration with hot water) they had a crunchy texture with little smoothness or elasticity. The dried non-fried noodles of Example 5 showed no discoloration (browning), and discoloration during the drying process was suppressed. No changes in flavor due to browning were detected. Furthermore, the texture of the dried non-fried noodles of Example 5 after reconstitution (rehydration with hot water) was smoother than that of the control, and the noodles also had a very good elasticity. On the other hand, the texture of the dried non-fried noodles of Comparative Example 2 after reconstitution (rehydration with hot water) was slightly smoother than the control, but the noodles had discolored (brownish) and were slightly darker in color. There was also a slight fragrant flavor due to the browning.

[0104] The results of Test Examples 1 to 4 suggest that discoloration of noodles during the drying process can be suppressed by using (A) (i.e., a starch-degrading enzyme that does not substantially produce monosaccharides) and (B) (i.e., a branching enzyme) in combination. It was also suggested that the combined use of (A) and (B) could improve the quality (texture) of noodles to the same extent as when α-glucosidase and branching enzyme were used in combination. It was also suggested that the quality (texture) of the noodles could be further improved by using (C) (i.e., transglutaminase) in addition to (A) and (B). [Industrial Applicability]

[0105] The present invention can provide a method for producing dried noodles that suppresses discoloration during the noodle drying process and improves the texture of the dried noodles after reconstitution. Furthermore, the present invention can provide an enzyme preparation that can suppress discoloration during the noodle drying process and improve the texture of dried noodles after reconstitution. Furthermore, the present invention can provide a method for modifying dried noodles that can suppress discoloration during the noodle drying process and improve the texture of the dried noodles after reconstitution.

Claims

1. A method for producing dried noodles, comprising adding (A) an amylolytic enzyme that does not substantially produce monosaccharides and (B) a branching enzyme to a raw material flour for dried noodles.

2. The method according to claim 1, wherein (A) is β-amylase.

3. The production method according to claim 1, further comprising adding (C) transglutaminase to the raw material flour for the dried noodles.

4. The manufacturing method according to claim 1, wherein the raw material flour for the dried noodles comprises cereal flour.

5. The method according to claim 1, wherein the dried noodles are dried pasta or dried non-fried noodles.

6. The method according to claim 1, wherein the dried noodles are inhibited from discoloring during the noodle drying process and have an improved texture after reconstitution.

7. An enzyme preparation comprising (A) an amylolytic enzyme that does not substantially produce monosaccharides and (B) a branching enzyme.

8. The enzyme preparation according to claim 7, wherein (A) is β-amylase.

9. The enzyme preparation according to claim 7, further comprising (C) transglutaminase.

10. The enzyme preparation according to claim 7, which is used to modify dried noodles.

11. The enzyme preparation according to claim 10, wherein the dried noodles contain cereal flour as raw material flour.

12. The enzyme preparation according to claim 10, wherein the dried noodles are dried pasta or dried non-fried noodles.

13. A method for modifying dried noodles, comprising adding (A) an amylolytic enzyme that does not substantially produce monosaccharides and (B) a branching enzyme to a raw material flour for dried noodles.

14. The method for modifying according to claim 13, wherein (A) is β-amylase.

15. The method for modifying noodles according to claim 13, further comprising adding (C) transglutaminase to the raw material flour for the dried noodles.

16. The method for modifying noodles according to claim 13, wherein the raw material flour for the dried noodles contains cereal flour.

17. The method for modifying noodles according to claim 13, wherein the dried noodles are dried pasta or dried non-fried noodles.

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