Resistant starch-containing enzyme preparation for noodles

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

[Technical Field]

[0001] 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 the quality of noodles, and a powder composition for noodle-making. [Background technology]

[0002] In recent years, resistant starch (also commonly referred to as "resistant starch") has been used as an ingredient in noodles such as udon. Because resistant starch has a high dietary fiber content, it can be used to replace ingredients that contain a lot of starch (such as wheat flour) to reduce the carbohydrate content of noodles.

[0003] However, low-carbohydrate noodles obtained using resistant starch as an ingredient have the problem of being powdery in texture. Furthermore, these low-carbohydrate noodles may produce an unusual flavor and may have a worse flavor than regular noodles that do not use resistant starch as an ingredient. Furthermore, unlike wheat flour, resistant starch does not produce gluten when kneaded with water, and gluten (such as active gluten) is usually used in addition to resistant starch as an ingredient for low-carbohydrate noodles, but such low-carbohydrate noodles may have a poor appearance; specifically, they may become dull in color (the color of the noodles may turn gray).

[0004] Previously, the combined use of vital gluten and a sulfur-containing reducing agent has been reported as a method for improving the quality and manufacturability of resistant starch-containing noodles (Patent Document 1). Additionally, the use of glutathione has been reported to obtain noodles that have good quality and texture and are highly nutritious, even without the addition of salt (Patent Document 2). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2019-162071 [Patent Document 2] Japanese Patent Application Publication No. 10-262588 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention has been made in view of the above circumstances, and the problem to be solved by the present invention is to provide a new method for improving the quality of resistant starch-containing noodles, a method for producing high-quality resistant starch-containing noodles, and ultimately to provide high-quality resistant starch-containing noodles. [Means for solving the problem]

[0007] The present inventors conducted extensive research to solve the above-mentioned problems and found that, by adding at least one selected from the group consisting of a sulfur-containing reducing agent, γ-polyglutamic acid or a salt thereof, glutamylvalylglycine or a salt thereof, and glutamine peptide or a salt thereof to the raw materials for resistant starch-containing noodles, the powdery texture of the resistant starch-containing noodles can be improved, but there is a difference in quality compared to regular noodles that do not contain resistant starch in terms of dull color, off-flavor, and stringiness.The present inventors also found that, by producing resistant starch-containing noodles without using added gluten as a raw material, it is possible to achieve levels of reduced dull color, reduced off-flavor, and stringiness equivalent to those of regular noodles that do not contain resistant starch, but in this case, the suitability of the noodles for production deteriorates and the texture becomes insufficient in terms of hardness. After further investigation, the inventors have found that adding at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase to the raw materials for resistant starch-containing noodles improves manufacturing suitability even without using added gluten as a raw material, and that the resulting resistant starch-containing noodles have a sufficiently firm texture. Furthermore, they have also found that the resistant starch-containing noodles have little dull color, little off-flavor, and a smooth texture at the same level as regular noodles that do not contain resistant starch. The inventors also discovered that by using at least one selected from the group consisting of a sulfur-containing reducing agent, γ-polyglutamic acid or a salt thereof, glutamylvalylglycine or a salt thereof, and glutamine peptide or a salt thereof in combination with at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase, it is possible to obtain resistant starch-containing noodles with a desirable texture in which powdery texture is effectively suppressed. Based on these findings, the present inventors have conducted further studies and have completed the present invention. That is, the present invention is as follows.

[0008] [1] An enzyme preparation for resistant starch-containing noodles, comprising at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase. [2] The enzyme preparation according to [1], which is combined with at least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamylvalylglycine or a salt thereof, and (D) a glutamine peptide or a salt thereof. [3] The enzyme preparation according to [1] or [2], wherein the amount of added gluten in the noodle ingredients of the resistant starch-containing noodles is 10% by weight or less relative to the total amount of flour, starches, and added gluten in the noodle ingredients. [4] The enzyme preparation according to any one of [1] to [3], wherein the resistant starch is of the RS4 type. [5] A method for producing noodles containing resistant starch, comprising adding at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase to a noodle ingredient containing resistant starch. [6] The production method according to [5], further comprising adding at least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamylvalylglycine or a salt thereof, and (D) glutamine peptide or a salt thereof to a noodle raw material containing resistant starch. [7] The manufacturing method according to [5] or [6], wherein the amount of added gluten in the noodle ingredients is 10% by weight or less of the total amount of flour, starches, and added gluten in the noodle ingredients. [8] The method according to any one of [5] to [7], wherein the resistant starch is RS4 type. [9] A method for improving the quality of resistant starch-containing noodles, comprising adding at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase to a noodle raw material containing resistant starch.

[10] The quality improvement method according to [9], further comprising adding at least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamylvalylglycine or a salt thereof, and (D) glutamine peptide or a salt thereof to a noodle raw material containing resistant starch.

[11] A quality improvement method according to [9] or

[10] , wherein the amount of added gluten in the noodle raw material is 10% by weight or less relative to the total amount of flour, starches and added gluten in the noodle raw material.

[12] The quality improvement method according to any one of [9] to

[11] , wherein the resistant starch is of the RS4 type.

[13] A powder composition for making noodles, comprising at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase, resistant starch, and a powder noodle ingredient.

[14] The powder composition for noodle making described in

[13] , further containing at least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamylvalylglycine or a salt thereof, and (D) a glutamine peptide or a salt thereof.

[15] A powder composition for making noodles according to

[13] or

[14] , wherein the amount of added gluten in the powder composition for making noodles is 10% by weight or less relative to the total amount of cereal flour, starches, and added gluten contained in the powder composition for making noodles.

[16] The powder composition for noodle-making according to any one of

[13] to

[15] , wherein the resistant starch is RS4 type. [Effects of the Invention]

[0009] The present invention provides an enzyme preparation that is suitable for use in producing high-quality (suitable for production, appearance, flavor, and texture) resistant starch-containing noodles. Furthermore, the present invention provides a method for producing resistant starch-containing noodles with high quality (suitability for production, appearance, flavor, and texture), and a method for improving the quality of resistant starch-containing noodles. The present invention also provides a powder composition for noodle making that is suitable for use in producing high-quality (suitable for production, appearance, flavor, and texture) resistant starch-containing noodles. DETAILED DESCRIPTION OF THE INVENTION

[0010] 1. The enzyme preparation of the present invention The enzyme preparation of the present invention contains at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase.

[0011] [Transglutaminase] Transglutaminase (enzyme code EC2.3.2.13) is an enzyme that catalyzes an acyl transfer reaction between a glutamine residue in a protein or peptide as a donor and a lysine residue as an acceptor. Transglutaminases of various origins, such as those derived from mammals, fish, and microorganisms, are known. However, the origin of the transglutaminase used in the present invention is not particularly limited as long as it has the above-described activity. Transglutaminases of any origin can be used, and recombinant enzymes may also be used. The transglutaminase used in the present invention may be calcium-independent (e.g., derived from microorganisms) or calcium-dependent. The transglutaminase used in the present invention may be commercially available, and a specific example is the microbial transglutaminase commercially available from Ajinomoto Co., Inc. under the trade name "Activa" (registered trademark).

[0012] 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 allowed to form an iron complex 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. One unit (U) is defined as the amount of enzyme that produces 1 μmole of hydroxamic acid per minute at 37°C and pH 6.0.

[0013] When the enzyme preparation of the present invention contains transglutaminase, the content of transglutaminase in the enzyme preparation of the present invention is an amount that results in a transglutaminase activity per gram of the enzyme preparation of the present invention of preferably 0.001 U or more, more preferably 0.01 U or more, and particularly preferably 0.1 U or more. In this case, the content of transglutaminase in the enzyme preparation of the present invention is an amount that results in a transglutaminase activity per gram of the enzyme preparation of the present invention of preferably 10,000 U or less, more preferably 1,000 U or less, and particularly preferably 100 U or less.

[0014] [Glucose oxidase] Glucose oxidase (enzyme code EC1.1.3.4) is an oxidase that catalyzes the reaction of glucose, oxygen, and water as substrates to produce gluconic acid and hydrogen peroxide. The hydrogen peroxide produced by this reaction oxidizes SH groups in proteins, promoting the formation of SS bonds (disulfide bonds) and creating cross-linked structures within the proteins. Glucose oxidases are known to be derived from various sources, including microorganisms and plants. However, the enzyme used in the present invention may be any enzyme with the above-described activity, regardless of its origin. It may also be a recombinant enzyme. The glucose oxidase used in the present invention may be a commercially available product, such as the microbial glucose oxidase commercially available from Shin-Nihon Chemical Industry Co., Ltd. under the trade name "Sumiteam PGO." While glucose oxidase preparations containing catalase are commercially available, the glucose oxidase used in the present invention may also be a mixture with other enzymes as long as it has glucose oxidase activity. The glucose oxidase used in the present invention may also be a mixture with metallo- and / or iron-containing yeast (e.g., iron-containing yeast), glucose, or the like.

[0015] In the present invention, the activity unit of glucose oxidase is measured and defined as follows. Using glucose as a substrate, glucose oxidase is reacted in the presence of oxygen to generate hydrogen peroxide, which is then reacted with peroxidase in the presence of aminoantipyrine and phenol to generate a quinoneimine dye, whose color is measured and quantified at a wavelength of 500 nm. The amount of enzyme required to oxidize 1 μmole of glucose per minute is defined as 1 U (unit).

[0016] When the enzyme preparation of the present invention contains glucose oxidase, the content of glucose oxidase in the enzyme preparation of the present invention is an amount such that the glucose oxidase activity per gram of the enzyme preparation 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. In this case, the content of glucose oxidase in the enzyme preparation of the present invention is an amount such that the glucose oxidase activity per gram of the enzyme preparation of the present invention is preferably 50,000 U or less, more preferably 5,000 U or less, and particularly preferably 500 U or less.

[0017] When the enzyme preparation of the present invention contains both transglutaminase and glucose oxidase, the activity ratio of the transglutaminase to glucose oxidase contained in the enzyme preparation of the present invention (transglutaminase:glucose oxidase) is preferably 1:0.01-100, more preferably 1:0.1-10, and particularly preferably 1:1-10, from the perspective of achieving a balanced texture for the resistant starch-containing noodles.

[0018] The enzyme preparation of the present invention may be combined with at least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamylvalylglycine or a salt thereof, and (D) glutamine peptide or a salt thereof. By using these components in combination with the enzyme preparation of the present invention, resistant starch-containing noodles of higher quality (e.g., texture) can be obtained, for example, resistant starch-containing noodles with a favorable texture in which powdery texture is effectively suppressed can be obtained. In this specification, the "sulfur-containing reducing agent," "γ-polyglutamic acid or a salt thereof," "glutamylvalylglycine or a salt thereof," and "glutamine peptide or a salt thereof" may be referred to as Component A, Component B, Component C, and Component D, respectively.

[0019] [(A) Sulfur-containing reducing agent (component A)] The "sulfur-containing reducing agent" used as component A in the present invention is a sulfur-containing compound (a compound containing a sulfur atom in the molecule) with reducing properties, and specific examples include glutathione, cysteine, cystine, etc., preferably glutathione and cysteine, and more preferably glutathione. When glutathione is used as the sulfur-containing reducing agent in the present invention, it may be reduced or oxidized. In the present invention, "reduced glutathione" (GSH) is a tripeptide composed of glutamic acid (Glu), cysteine ​​(Cys), and glycine (Gly) and having a γ-glutamyl structure (i.e., having the structure γ-Glu-Cys-Gly). Furthermore, "oxidized glutathione" (GSSG) is a glutathione dipeptide in which two molecules of reduced glutathione are linked by a disulfide bond (SS bond).

[0020] 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 food-acceptable, and examples thereof include salts with inorganic acids (e.g., hydrogen chloride, hydrogen bromide, phosphoric acid, nitric acid, etc.); salts with organic acids (e.g., acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, adipic acid, etc.); salts with inorganic bases (e.g., sodium, potassium, calcium, magnesium, ammonia, etc.); and salts with organic bases (e.g., ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). The salt of the sulfur-containing reducing agent may be in the form of a hydrate (hydrated salt), and examples of such hydrates include monohydrate to hexahydrate.

[0021] The method for producing the sulfur-containing reducing agent is not particularly limited, and those produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation methods, extraction methods, etc.) or methods equivalent 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. Examples of materials containing sulfur-containing reducing agents include natural products such as agricultural, livestock, and fishery products; fermentation products such as culture solutions and bacterial cells obtained by culturing microorganisms; and processed products thereof (e.g., yeast extract, dried yeast, etc.). In the present invention, a material containing a sulfur-containing reducing agent (e.g., yeast extract containing glutathione, yeast extract containing cysteine, etc.) may be used as component A as is or after purification to the desired extent. Commercially available sulfur-containing reducing agents and materials containing them may be used, and a specific example of a commercially available material containing a sulfur-containing reducing agent is "Super Yeast Extract" (manufactured by Ajinomoto Co., Inc.).

[0022] [(B) γ-polyglutamic acid or a salt thereof (component B)] The γ-polyglutamic acid used as component B in the present invention is a polymer (polypeptide) in which the carboxyl group at the γ-position of D- and / or L-glutamic acid is linked to the amino group at the α-position via a peptide bond. The γ-polyglutamic acid used in the present invention may contain both D- and L-glutamic acid as constituent units, or may contain only one of D- and L-glutamic acid.

[0023] The present invention may use a salt of γ-polyglutamic acid as component B. The salt of γ-polyglutamic acid is not particularly limited as long as it is food-acceptable, and examples thereof include salts with inorganic acids (e.g., hydrogen chloride, hydrogen bromide, phosphoric acid, nitric acid, etc.); salts with organic acids (e.g., acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, adipic acid, etc.); salts with inorganic bases (e.g., sodium, potassium, calcium, magnesium, ammonia, etc.); and salts with organic bases (e.g., ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). The salt of γ-polyglutamic acid may be in the form of a hydrate (hydrated salt), and examples of such hydrates include monohydrate to hexahydrate.

[0024] The molecular weight of 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 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.

[0025] The method for producing component B (γ-polyglutamic acid or a salt thereof) is not particularly limited, and components produced by known methods (e.g., chemical synthesis, extraction, etc.) or methods equivalent thereto may be used. For example, component B can be obtained by extraction from the mucilage of natto, or by the cultivation of Bacillus microorganisms (e.g., Bacillus subtilis ( Bacillus subtilisComponent B having a predetermined molecular weight can be obtained by, for example, reducing the molecular weight of component B using an acid or an enzyme. Component B may be a commercially available product, and a specific example of a commercially available component B product is "Meiji Polyglutamic Acid" (manufactured by Meiji Food Material Co., Ltd.).

[0026] [(C) Glutamylvalylglycine or a salt thereof (ingredient C)] Glutamylvalylglycine used as component C in the present invention is a tripeptide composed of glutamic acid (Glu), valine (Val), and glycine (Gly) and having a γ-glutamyl structure (i.e., having the structure γ-Glu-Val-Gly).

[0027] The present invention may use a salt of glutamylvalylglycine as component C. The salt of glutamylvalylglycine is not particularly limited as long as it is food-acceptable, and examples thereof include salts with inorganic acids (e.g., hydrogen chloride, hydrogen bromide, phosphoric acid, nitric acid, etc.); salts with organic acids (e.g., acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, adipic acid, etc.); salts with inorganic bases (e.g., sodium, potassium, calcium, magnesium, ammonia, etc.); and salts with organic bases (e.g., ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). The salt of glutamylvalylglycine may be in the form of a hydrate (hydrated salt), and examples of such hydrates include monohydrate to hexahydrate.

[0028] The method for producing Component C (glutamylvalylglycine or a salt thereof) is not particularly limited, and a product produced by a method known per se (e.g., chemical synthesis, enzymatic method, fermentation method, extraction method, etc.) or a method equivalent thereto may be used. Component C may be a commercially available product, and a specific example of a commercially available product of Component C is "Kokumidor (registered trademark) Sweet Rich Feeling" (manufactured by Ajinomoto Co., Inc.).

[0029] [(D) Glutamine peptide or a salt thereof (ingredient D)] The glutamine peptide used as component D in the present invention is a peptide (polymer of amino acids) that contains a large amount of L-glutamine (specifically, 15% by weight or more calculated as free L-glutamine).

[0030] Glutamine peptides may contain "amino acids other than L-glutamine" as building blocks in addition to L-glutamine, but the L-glutamine content, calculated as free L-glutamine, is at least 15% by weight, preferably 20% by weight or more. There are no particular upper limits on the L-glutamine content in glutamine peptides, but from the perspective of availability, it is usually 60% by weight or less, preferably 40% by weight or less, calculated as free L-glutamine. There are no particular limits on the types or composition ratios of the "amino acids other than L-glutamine" contained in glutamine peptides. In the present invention, the L-glutamine content of glutamine peptides is determined by a calculation method based on the content of amide nitrogen-containing L-amino acids, which is calculated from the amide nitrogen content measured by the amide nitrogen substitution method [Meth. Enzymol., 11, pp. 36-65 (1967)]. For chemically synthesized glutamine peptides, the L-glutamine content can also be determined from the proportion of L-glutamine in the raw material.

[0031] The present invention may use a salt of a glutamine peptide as component D. The type of glutamine peptide salt is not particularly limited as long as it is food-acceptable, and examples include salts with inorganic acids (e.g., hydrogen chloride, hydrogen bromide, phosphoric acid, nitric acid, etc.); salts with organic acids (e.g., acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, adipic acid, etc.); salts with inorganic bases (e.g., sodium, potassium, calcium, magnesium, ammonia, etc.); and salts with organic bases (e.g., ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). Furthermore, the salt of glutamine peptide may be in the form of a hydrate (hydrated salt), and examples of such hydrates include monohydrate to hexahydrate.

[0032] The number-average molecular weight of 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 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 gel filtration.

[0033] The method for producing Component D (glutamine peptide or a salt thereof) is not particularly limited, and a product produced by a method known per se (e.g., chemical synthesis, enzymatic method, extraction method, etc.) or a method equivalent thereto may be used. For example, Component D can be obtained by hydrolyzing a protein contained in food (e.g., wheat protein, etc.) using a protease or the like. Component D may be a commercially available product, and a specific example of a commercially available product of Component D is "WGE80GPA" (manufactured by Nippon Shinyaku Co., Ltd.).

[0034] When the enzymatic preparation of the present invention is combined with at least one of components A to D, in one embodiment, at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase and at least one of components A to D may be mixed and provided (e.g., distributed, sold, etc.) as a single composition. In another embodiment, at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase and at least one of components A to D may be contained in, for example, separate containers, packaging materials, bags, etc., and then provided in combination. In other words, the enzymatic preparation of the present invention combined with at least one of components A to D may be provided as a combination of at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase and at least one selected from the group consisting of components A to D.

[0035] 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 slurry, etc.), gel forms, and paste forms.

[0036] The enzyme preparation of the present invention may consist solely of at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase, or may further contain at least one of components A to D in addition to the enzyme, but the enzyme preparation of the present invention may also contain a base commonly used in enzyme preparations for food in addition to the enzyme and components A to D. Examples of such bases include starch, dextrin, cyclodextrin, sugars (e.g., lactose, sucrose, glucose, etc.), water, oils and fats, etc.

[0037] The enzyme preparation of the present invention may further contain, in addition to at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase and components A to D, for example, excipients, pH adjusters, antioxidants, thickening stabilizers, emulsifiers, sweeteners, organic salts, inorganic salts, seasonings, acidulants, spices, coloring agents, color formers, etc., as long as the object of the present invention is not impaired.

[0038] The enzyme preparation of the present invention can be produced by a method conventionally used for producing enzyme preparations for food or a method similar thereto.

[0039] The enzyme preparation of the present invention is suitable for use in resistant starch-containing noodles, and can be added to the raw materials for the resistant starch-containing noodles (sometimes referred to as "noodle raw materials" in this specification). In the present invention, "resistant starch-containing noodles" refers to noodles produced from noodle ingredients containing at least resistant starch. The type of resistant starch-containing noodles is not particularly limited, and examples include udon, somen, hiyamugi, soba, Chinese noodles (ramen), pasta, and kishimen. The form of the resistant starch-containing noodles is also not particularly limited, and may be any of fresh noodles, instant noodles (e.g., dried noodles, fried noodles, etc.), chilled noodles, frozen noodles, etc.

[0040] In the present invention, "resistant starch" is a general term for starch and partial starch hydrolysis products that are not digested or absorbed in the small intestinal lumen of healthy individuals. Resistant starch is generally classified into the following four types (RS1 to RS4) based on its structure and properties. RS1: Starch is surrounded by hard tissues such as cell walls, preventing it from coming into contact with digestive enzymes and becoming indigestible. RS2: Starch granules themselves are digestion-resistant, such as ungelatinized starch that has not been sufficiently cooked or starch with a high amylose content. RS3: A type of starch that has been heated, gelatinized, and then recrystallized to become less digestible (beta-formed) (retrograded starch). RS4: A type in which starch has been highly processed (chemically, physically, or enzymatically) to make it less susceptible to the action of digestive enzymes.

[0041] The resistant starch used in the present invention is preferably RS4 type. By using RS4 type resistant starch, noodles with particularly good manufacturing suitability and high quality (e.g., texture) can be obtained.

[0042] 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 Prosky method (enzymatic-gravimetric method).

[0043] The method for producing resistant starch is not particularly limited, and starch produced by 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 starch to phosphate cross-linking, etherification, or the like. The type of starch (raw material starch) used as the raw material for resistant starch is not particularly limited, and examples thereof include wheat starch, corn starch, waxy corn starch, tapioca starch, sago starch, mung bean starch, potato starch, sweet potato starch, non-glutinous rice starch, and glutinous rice starch. These raw material starches may be used alone or in combination. Commercially available resistant starches may be used. For example, commercially available RS4-type resistant starches include "NOVELOSE W" and "NOVELOSE 3490" (both manufactured by Ingredion Japan Inc.), "Fibergym RW," and "Pine Starch RT" (both manufactured by Matsutani Chemical Industry Co., Ltd.).

[0044] Resistant starch-containing noodles may contain ingredients other than resistant starch, i.e., the raw materials (noodle ingredients) of resistant starch-containing noodles may contain ingredients other than resistant starch. Examples of ingredients other than resistant starch contained in noodle ingredients include cereal flour, starches other than resistant starch, and added gluten.

[0045] The flour used as the raw material (noodle raw material) for resistant starch-containing noodles is not particularly limited as long as it is one that is commonly used in the production of noodles, and examples thereof include wheat flour, rice flour, corn flour, barley flour, buckwheat flour, potato flour, soybean flour, adzuki bean flour, barnyard millet flour, chestnut flour, millet flour, wheat bran flour, etc., with wheat flour being preferred. These grain flours may be used alone or in combination of two or more types. When wheat flour is used as the noodle raw material, 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 wheat flours may be used alone or in combination of two or more types.

[0046] Examples of starches other than resistant starch include raw starches (unprocessed starches) other than resistant starch, such as wheat starch, corn starch, waxy corn starch, tapioca starch, sago starch, mung bean starch, potato starch, sweet potato starch, non-glutinous rice starch, and glutinous rice starch, and processed starches other than resistant starch obtained by processing (chemically, physically, or enzymatically) these raw starches (e.g., acetylated oxidized starch, hydroxypropylated starch, hydroxypropylated phosphate cross-linked starch, sodium octenyl succinate starch, acetate starch, oxidized starch, phosphorylated starch, pregelatinized starch, oil- or fat-processed starch, acid-treated starch, alkali-treated starch, bleached starch, enzyme-treated starch, etc.). These starches may be used alone or in combination of two or more. In the present invention, "starch" refers to starch isolated from plants such as grains, and is to be distinguished from starch contained in grain flour.

[0047] In the present invention, "added gluten" refers to gluten that is added as a raw material (noodle raw material) for resistant starch-containing noodles. In other words, it refers to gluten that is contained in the noodle raw material before the start of noodle production, and does not include gluten that is generated in wheat flour that can be used as a noodle raw material after the start of noodle production (gluten formed by the reaction of glutenin and gliadin in wheat flour after the start of noodle production). There are no particular restrictions on the gluten that can be used as added gluten in the present invention, but examples include active gluten. Active gluten is powdered gluten obtained by drying raw gluten and is generally also referred to as vital gluten. Upon absorbing water, active gluten restores its properties (viscosity, elasticity, etc.) to those of raw gluten before drying. There are no particular restrictions on the method for producing raw gluten used as a raw material for active gluten, and gluten produced by a method known per se or a method equivalent thereto may be used. The method for drying fresh gluten is not particularly limited, and may be, for example, a spray drying method in which atomized fresh gluten solution is instantly dried with hot air, or a flash drying method in which fresh gluten of about several mm in size is dried while rotating in a dryer.

[0048] In addition to the above-mentioned ingredients, the raw materials for resistant starch-containing noodles may include, for example, protein materials other than added gluten, such as whole egg powder, egg yolk powder, egg white powder, egg protein hydrolysate, skim milk powder, soy protein, etc.; oils and fats, such as animal and vegetable oils and fats and powdered oils and fats; inorganic salts, such as salt and minerals; leavening agents; emulsifiers; sugars; sweeteners; spices; seasonings; vitamins; colorings; flavorings; dextrin; preservatives; pH adjusters, etc.

[0049] From the viewpoint of reducing carbohydrate content, the amount of resistant starch in the noodle ingredients (dry weight) is preferably 20% by weight or more, more preferably 25% by weight or more, and particularly preferably 30% by weight or more, of the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle ingredients. Furthermore, from the viewpoints of manufacturability and quality (mainly texture), the amount of resistant starch in the noodle ingredients (dry weight) is preferably 60% by weight or less, more preferably 55% by weight or less, and particularly preferably 50% by weight or less, of the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle ingredients. Here, "the amount of starches in the noodle ingredients" refers to the total amount of all starches (including resistant starch) in the noodle ingredients, and is calculated by adding up the amount of resistant starch and the amount of starches other than resistant starch in the noodle ingredients.

[0050] From the viewpoints of manufacturability and quality (mainly texture), the amount of cereal flour (dry weight) in the noodle ingredients of resistant starch-containing noodles is preferably 30% by weight or more, more preferably 35% by weight or more, and particularly preferably 40% by weight or more, relative to the total amount (dry weight) of cereal flour, starches, and added gluten in the noodle ingredients. Furthermore, from the viewpoint of reducing carbohydrate content, the amount of cereal flour (dry weight) in the noodle ingredients of resistant starch-containing noodles is preferably 65% ​​by weight or less, more preferably 60% by weight or less, and particularly preferably 55% by weight or less, relative to the total amount (dry weight) of cereal flour, starches, and added gluten in the noodle ingredients.

[0051] From the perspective of reducing carbohydrate content, the amount (dry weight) of starches other than resistant starch in the noodle ingredients of resistant starch-containing noodles is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 12% by weight or less, of the total amount (dry weight) of flour, starches, and added gluten in the noodle ingredients.

[0052] Because resistant starch-containing noodles can be made into noodles of higher quality, the amount of added gluten in the noodle ingredients (dry weight) is preferably 10% by weight or less, and more preferably 5% by weight or less, of the total amount (dry weight) of flour, starches, and added gluten in the noodle ingredients. Most preferably, the ingredients for resistant starch-containing noodles are substantially free of added gluten. Here, the phrase "resistant starch-containing noodle ingredients are substantially free of added gluten" means either (1) that the resistant starch-containing noodle ingredients contain absolutely no added gluten, or (2) that the amount of added gluten in the noodle ingredients is so small that it does not affect the quality (appearance, flavor, texture) of the resistant starch-containing noodles (for example, 1% by weight or less of the total amount (dry weight) of flour, starches, and added gluten in the noodle ingredients).

[0053] Resistant starch-containing noodles preferably have a total amount (dry weight) of cereal flour, starches, and gluten in the noodle ingredients of 80% by weight or more, more preferably 85% by weight or more, and particularly preferably 90% by weight or more, of the total amount of noodle ingredients other than water. There is no upper limit to the total amount (dry weight) of cereal flour, starches, and added gluten in the noodle ingredients, but it is preferably less than 100% by weight of the total amount of noodle ingredients other than water.

[0054] The method for producing resistant starch-containing noodles in the present invention is not particularly limited, and they may be produced by known methods or methods equivalent thereto. For example, first, cereal flour, starches (including resistant starch), and other powder noodle ingredients are mixed, and then kneading water is added and the mixture is kneaded to obtain noodle dough. The kneading water is not particularly limited as long as it is one typically used in the production of noodles, and examples of the kneading water that can be used include water, saline, and kansui (brine water). The amount of kneading water is typically 40 to 60 parts by weight per 100 parts by weight (dry weight) of the noodle ingredients other than the kneading water. The resulting noodle dough is then formed (rolled, combined, and cut) into noodle strands using a roll noodle machine or similar. The noodle dough may be left at room temperature during the forming process to allow it to mature as appropriate. If necessary, the resulting noodle strands can be dried, frozen, or otherwise processed in accordance with standard methods to obtain resistant starch-containing noodles.

[0055] There are no particular restrictions on when the enzyme preparation of the present invention is added to the raw materials for resistant starch-containing noodles, as long as it is before the noodle dough is formed. For example, the enzyme preparation of the present invention may be added when cereal flour, starches (including resistant starch), and other powder noodle raw materials are mixed, or the enzyme preparation of the present invention may be added when mixing water is added to a mixture of cereal flour, starches, and other powder noodle raw materials and the mixture is kneaded. Alternatively, the enzyme preparation of the present invention may be added to the mixing water.

[0056] When the enzyme preparation of the present invention contains transglutaminase, it can be used so that the enzymatic activity of the transglutaminase contained in it is preferably 0.000001 U or more, more preferably 0.0001 U or more, and especially preferably 0.005 U or more per 1 g of the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw materials. In this case, the enzyme preparation of the present invention can be used so that the enzymatic activity of the transglutaminase contained in it is preferably 100 U or less, more preferably 10 U or less, and especially preferably 1 U or less per 1 g of the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw materials.

[0057] When the enzyme preparation of the present invention contains glucose oxidase, it can be used so that the enzymatic activity of the glucose oxidase contained in it is preferably 0.000001 U or more, more preferably 0.0001 U or more, and especially preferably 0.01 U or more per 1 g of the total amount (dry weight) of the flour, starches, and added gluten in the noodle raw materials. In this case, the enzyme preparation of the present invention can be used so that the enzymatic activity of the glucose oxidase contained in it is preferably 100 U or less, more preferably 10 U or less, and especially preferably 1 U or less per 1 g of the total amount (dry weight) of the flour, starches, and added gluten in the noodle raw materials.

[0058] The reaction conditions (e.g., reaction time, reaction temperature) for the at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase contained in the enzyme preparation of the present invention are not particularly limited, as long as they allow the enzyme to act on the noodle raw materials. For example, the reaction time is not particularly limited and can be adjusted depending on the amount of enzyme used, reaction temperature, etc., but is typically 30 to 60 minutes. The reaction temperature is not particularly limited and can be adjusted depending on the amount of enzyme used, reaction time, etc., but is typically 20 to 30°C.

[0059] When the enzyme preparation of the present invention is combined with component A (sulfur-containing reducing agent), component A is used in an amount that is preferably 0.00001% by weight or more, more preferably 0.0001% by weight or more, and especially preferably 0.0005% by weight or more, relative to the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw materials. In this case, component A is used in an amount that is preferably 1% by weight or less, more preferably 0.5% by weight or less, and especially preferably 0.05% by weight or less, relative to the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw materials.

[0060] When the enzyme preparation of the present invention is combined with component B (γ-polyglutamic acid or a salt thereof), component B is used in an amount that is preferably 0.001% by weight or more, more preferably 0.005% by weight or more, and especially preferably 0.01% by weight or more, relative to the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw materials. In this case, component B is used in an amount that is preferably 0.3% by weight or less, more preferably 0.15% by weight or less, and especially preferably 0.1% by weight or less, relative to the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw materials.

[0061] When the enzyme preparation of the present invention is combined with component C (glutamylvalylglycine or a salt thereof), component C is used in an amount that is preferably 0.01 ppm by weight or more, more preferably 0.1 ppm by weight or more, and especially preferably 0.5 ppm by weight or more, relative to the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw materials. In this case, component C is used in an amount that is preferably 500 ppm by weight or less, more preferably 200 ppm by weight or less, and especially preferably 30 ppm by weight or less, relative to the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw materials.

[0062] When the enzyme preparation of the present invention is combined with component D (glutamine peptide or a salt thereof), component D is used in an amount that is preferably 0.005% by weight or more, more preferably 0.01% by weight or more, and especially preferably 0.05% by weight or more, relative to the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw materials. In this case, component D is used in an amount that is preferably 5% by weight or less, more preferably 2% by weight or less, and especially preferably 1% by weight or less, relative to the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw materials.

[0063] By using the enzyme preparation of the present invention, resistant starch-containing noodles with high quality (suitability for production, appearance, flavor, and texture) can be obtained. Specifically, by using the enzyme preparation of the present invention, the suitability for producing resistant starch-containing noodles can be improved, and even when the noodle raw materials contain only a small amount of added gluten or no added gluten is used, the noodle dough can be prevented from becoming powdery or crumbly and unable to be held together. Furthermore, by using the enzyme preparation of the present invention, it is possible to obtain resistant starch-containing noodles that have sufficient hardness and a good texture, even when, for example, the noodle raw material contains a small amount of added gluten or no added gluten is used. Furthermore, by using the enzyme preparation of the present invention, it is possible to obtain resistant starch-containing noodles that are less powdery and have a good texture. Furthermore, by using the enzyme preparation of the present invention, it is possible to obtain resistant starch-containing noodles with reduced dullness in color and good appearance. Furthermore, by using the enzyme preparation of the present invention, it is possible to obtain resistant starch-containing noodles with a good flavor and reduced off-flavor. In the present invention, "off-flavor" refers to an unpleasant odor or taste that is not found in ordinary noodles, and a specific example is the dry, thick flavor similar to that of wheat gluten. Furthermore, by using the enzyme preparation of the present invention, it is possible to obtain resistant starch-containing noodles that have a sufficient slippery feel and a good texture. In the present invention, "slippery feel" refers to the slippery, smooth sensation felt when slurping noodles.

[0064] The method for cooking the resistant starch-containing noodles obtained using the enzyme preparation of the present invention is not particularly limited, and they can be cooked using conventional methods depending on the type of noodles, etc.

[0065] In the present invention, the method for evaluating the quality of resistant starch-containing noodles is not particularly limited. For example, the quality (suitability for production, appearance, flavor, and texture) of resistant starch-containing noodles can be evaluated by sensory evaluation by a specialist panel, as shown in the examples described later.

[0066] 2. Manufacturing method of the present invention The present invention also provides a method for producing resistant starch-containing noodles (sometimes referred to herein as the "production method of the present invention"). 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.

[0067] 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 (as explained above in "1. Enzyme preparation of the present invention"). Therefore, in the production method of the present invention, these enzymes may be added using the above-mentioned enzyme preparation of the present invention.

[0068] In the production method of the present invention, the noodle raw material to which transglutaminase and / or glucose oxidase is added (the raw material for resistant starch-containing noodles) contains resistant starch. This resistant starch is the same as that contained in the noodle raw material to which the enzyme preparation of the present invention is added (as explained above in "1. Enzyme preparation of the present invention"), and the preferred embodiments and production methods are also the same.

[0069] In the production method of the present invention, the noodle raw materials to which transglutaminase and / or glucose oxidase are added (raw materials for resistant starch-containing noodles) may contain, in addition to resistant starch, ingredients other than resistant starch. These ingredients are the same as those contained in the noodle raw materials to which the enzyme preparation of the present invention is added (as explained above in "1. Enzyme preparation of the present invention"), and the preferred embodiments are also the same.

[0070] The amounts of resistant starch, cereal flour, starches other than resistant starch, and added gluten in the noodle raw materials to which transglutaminase and / or glucose oxidase are added (raw materials for resistant starch-containing noodles) are the same as the amounts of each component in the noodle raw materials to which the enzyme preparation of the present invention is added (as explained above in "1. Enzyme preparation of the present invention"), and the preferred ranges, etc. are also the same.

[0071] When the production method of the present invention includes adding transglutaminase to noodle raw materials, the transglutaminase is added so that the enzymatic activity of the transglutaminase is preferably 0.000001 U or more, more preferably 0.0001 U or more, and especially preferably 0.005 U or more per 1 g of the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw materials. In this case, the transglutaminase is added so that the enzymatic activity of the transglutaminase is preferably 100 U or less, more preferably 10 U or less, and especially preferably 1 U or less per 1 g of the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw materials.

[0072] When the production method of the present invention includes adding glucose oxidase to noodle ingredients, the glucose oxidase is added so that the enzymatic activity of the glucose oxidase is preferably 0.000001 U or more, more preferably 0.0001 U or more, and especially preferably 0.01 U or more per 1 g of the total amount (dry weight) of the flour, starches, and added gluten in the noodle ingredients. Furthermore, in this case, the glucose oxidase is added so that the enzymatic activity of the glucose oxidase is preferably 100 U or less, more preferably 10 U or less, and especially preferably 1 U or less per 1 g of the total amount (dry weight) of the flour, starches, and added gluten in the noodle ingredients.

[0073] In the production method of the present invention, the reaction conditions (reaction time, reaction temperature, etc.) for at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase are not particularly limited as long as they allow the enzyme to act on the noodle raw materials, and can be set in the same manner as the reaction conditions for the enzyme contained in the enzymatic preparation of the present invention (as explained above in "1. Enzymatic preparation of the present invention").

[0074] The production method of the present invention may further comprise adding at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase to a noodle raw material containing resistant starch, and adding at least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamylvalylglycine 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 (e.g., texture, etc.), and for example, it is possible to obtain resistant starch-containing noodles with a desirable texture in which powdery texture is effectively suppressed. Components A to D used in the manufacturing method of the present invention are the same as those that can be combined with the enzyme preparation of the present invention (as explained above in "1. Enzyme preparation of the present invention"), and preferred embodiments, etc. are also the same.

[0075] When the production method of the present invention includes adding at least one of components A to D to noodle ingredients, the amounts of components A to D to be added are the same as the dosages of components A to D (as explained above in "1. Enzyme preparation of the present invention") when the enzyme preparation of the present invention is a combination of at least one of components A to D, and the preferred ranges, etc. are also the same.

[0076] In the production method of the present invention, the timing at which transglutaminase, glucose oxidase, and components A to D are added to the raw materials for resistant starch-containing noodles is the same as the timing at which the enzyme preparation of the present invention is added to the raw materials for resistant starch-containing noodles (as explained above in "1. Enzyme preparation of the present invention").

[0077] In addition to the addition of the above-mentioned enzymes (transglutaminase and / or glucose oxidase) and at least one of components A to D, the production method of the present invention may further include steps that are generally carried out in the production of noodles. For example, the production method of the present invention may comprise mixing transglutaminase and / or glucose oxidase, and at least one of components A to D with cereal flour, starches (including resistant starch), and other powder noodle ingredients, and then adding kneading water and kneading to prepare noodle dough. There are no particular restrictions on the kneading water, as long as it is one that is commonly used in the production of noodles, and examples of the kneading water that can be used include water, saline, and kansui (brine water). The amount of kneading water is typically 40 to 60 parts by weight per 100 parts by weight (dry weight) of the noodle ingredients other than the kneading water. The production method of the present invention may also comprise shaping the noodle dough into noodle strands (rolling, combining, cutting) using a roll noodle machine or the like, and subjecting the noodle strands to treatments such as drying and freezing in accordance with standard methods.

[0078] According to the production method of the present invention, resistant starch-containing noodles with high quality (suitability for production, appearance, flavor, and texture) can be obtained. Specifically, according to the production method of the present invention, even when the noodle ingredients contain only a small amount of added gluten or no added gluten is used, it is possible to produce resistant starch-containing noodles without causing the noodle dough to become powdery or crumbly and unable to be held together. Furthermore, according to the production method of the present invention, even when the noodle raw material contains only a small amount of added gluten or no added gluten is used, it is possible to obtain resistant starch-containing noodles that have sufficient hardness and a good texture. Furthermore, the production method of the present invention can also produce resistant starch-containing noodles that are less powdery and have a good texture. Furthermore, the production method of the present invention can also produce resistant starch-containing noodles with reduced color dullness and good appearance. Furthermore, the production method of the present invention can also produce resistant starch-containing noodles with a good flavor and reduced off-flavor. Furthermore, the production method of the present invention can also produce resistant starch-containing noodles that have a sufficient thickness and a good texture.

[0079] There are no particular restrictions on the method for cooking the resistant starch-containing noodles obtained by the production method of the present invention, and they can be cooked using conventional methods depending on the type of noodles, etc.

[0080] 3. Quality improvement method of the present invention The present invention also provides a method for improving the quality of resistant starch-containing noodles (sometimes referred to in this specification as the "quality improvement method of the present invention"). The quality improvement 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.

[0081] The quality improvement 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.

[0082] According to the quality improvement method of the present invention, resistant starch-containing noodles with improved quality (suitability for production, appearance, flavor, and texture) can be obtained. Specifically, it is possible to obtain high-quality resistant starch-containing noodles similar to those obtained by using the above-mentioned enzyme preparation of the present invention.

[0083] 4. Powder composition for noodle making of the present invention The present invention also provides a powder composition for making noodles, which contains at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase, resistant starch, and a powder noodle ingredient. In the present invention, the term "powder composition for noodle production" refers to a powdery composition used as a raw material for noodles (udon, somen, hiyamugi, soba, Chinese noodles (ramen), pasta, kishimen, etc.).

[0084] 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 preparation of the present invention (as explained above in "1. Enzyme preparation of the present invention").

[0085] The resistant starch contained in the powder composition for noodle making of the present invention is the same as that contained in the noodle ingredients to which the enzyme preparation of the present invention is added (as explained above in "1. Enzyme preparation of the present invention"), and the preferred embodiments and manufacturing methods are also the same.

[0086] The powder noodle ingredients contained in the noodle-making powder composition of the present invention are materials other than resistant starch contained in the noodle ingredients to which the enzyme preparation of the present invention is added (as explained above in "1. Enzyme preparation of the present invention") that are in powder form, and specific examples include cereal flour, starches other than resistant starch, and added gluten.

[0087] When the noodle-making powder composition of the present invention contains transglutaminase, the content is such that the enzymatic activity of the transglutaminase is preferably 0.000001 U or more, more preferably 0.0001 U or more, and especially preferably 0.005 U or more per gram of the total amount (dry weight) of the flour, starches, and added gluten contained in the noodle-making powder composition of the present invention. In this case, the transglutaminase content is such that the enzymatic activity of the transglutaminase is preferably 100 U or less, more preferably 10 U or less, and especially preferably 1 U or less per gram of the total amount (dry weight) of the flour, starches, and added gluten contained in the noodle-making powder composition of the present invention. Here, "the amount of starches contained in the noodle-making powder composition of the present invention" refers to the total amount of all starches (including resistant starch) contained in the noodle-making powder composition of the present invention, and is calculated by adding up the amount of resistant starch and the amount of starches other than resistant starch contained in the noodle-making powder composition of the present invention.

[0088] When the noodle-making powder composition of the present invention contains glucose oxidase, the content is such that the enzymatic activity of the glucose oxidase is preferably 0.000001 U or more, more preferably 0.0001 U or more, and especially preferably 0.01 U or more per gram of the total amount (dry weight) of the flour, starches, and added gluten contained in the noodle-making powder composition of the present invention. In this case, the content of glucose oxidase is such that the enzymatic activity of the glucose oxidase is preferably 100 U or less, more preferably 10 U or less, and especially preferably 1 U or less per gram of the total amount (dry weight) of the flour, starches, and added gluten contained in the noodle-making powder composition of the present invention.

[0089] From the perspective of reducing the carbohydrate content of noodles, the content (dry weight) of resistant starch in the noodle-making powder composition of the present invention is preferably 20% by weight or more, more preferably 25% by weight or more, and especially preferably 30% by weight or more, of the total amount (dry weight) of the cereal flour, starches, and added gluten contained in the noodle-making powder composition of the present invention. Furthermore, from the perspectives of manufacturability and quality (mainly texture), this content (dry weight) is preferably 60% by weight or less, more preferably 55% by weight or less, and especially preferably 50% by weight or less, of the total amount (dry weight) of the cereal flour, starches, and added gluten contained in the noodle-making powder composition of the present invention.

[0090] From the standpoints of manufacturability and quality (mainly texture), the content (dry weight) of cereal flour in the noodle-making powder composition of the present invention is preferably 30% by weight or more, more preferably 35% by weight or more, and especially preferably 40% by weight or more, of the total amount (dry weight) of cereal flour, starches, and added gluten contained in the noodle-making powder composition of the present invention. Furthermore, from the standpoint of reducing the carbohydrate content of noodles, this content (dry weight) is preferably 65% ​​by weight or less, more preferably 60% by weight or less, and especially preferably 55% by weight or less, of the total amount (dry weight) of cereal flour, starches, and added gluten contained in the noodle-making powder composition of the present invention.

[0091] From the perspective of reducing the carbohydrate content of noodles, the content (dry weight) of starches other than resistant starch in the noodle-making powder composition of the present invention is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 12% by weight or less, of the total amount (dry weight) of the cereal flour, starches, and added gluten contained in the noodle-making powder composition of the present invention.

[0092] The content (dry weight) of added gluten in the noodle-making powder composition of the present invention is preferably 10% by weight or less, and more preferably 5% by weight or less, of the total amount (dry weight) of flour, starches, and added gluten contained in the noodle-making powder composition of the present invention, as this allows for noodles of higher quality to be obtained. It is most preferable that the noodle-making powder composition of the present invention contains substantially no added gluten. Here, the noodle-making powder composition of the present invention "substantially does not contain" added gluten means either (1) that the noodle-making powder composition of the present invention does not contain any added gluten at all, or (2) that the amount of added gluten contained in the noodle-making powder composition of the present invention is so small that it does not affect the quality (appearance, flavor, texture) of the noodles (for example, 1% by weight or less of the total amount (dry weight) of flour, starches, and added gluten contained in the noodle-making powder composition of the present invention).

[0093] In addition to the above components, the powder composition for noodle making of the present invention may further contain at least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamylvalylglycine or a salt thereof, and (D) glutamine peptide or a salt thereof. By containing at least one of these components A to D, it is possible to obtain resistant starch-containing noodles of higher quality (e.g., texture, etc.), for example, it is possible to obtain resistant starch-containing noodles with a desirable texture in which powdery texture is effectively suppressed. Components A to D that can be contained in the noodle-making powder composition of the present invention are the same as those that can be combined with the enzyme preparation of the present invention (as explained above in "1. Enzyme preparation of the present invention"), and the preferred embodiments are also the same.

[0094] When the noodle-making powder composition of the present invention contains at least one of components A to D, the content of each of components A to D (the amount relative to the total amount (dry weight) of cereal flour, starches, and added gluten contained in the noodle-making powder composition of the present invention) is the same as the dosage of each of components A to D (the amount relative to the total amount (dry weight) of cereal flour, starches, and added gluten in the noodle ingredients; as explained above in "1. Enzyme preparation of the present invention") when the enzyme preparation of the present invention is a combination of at least one of components A to D, and the preferred ranges, etc. are also the same.

[0095] The total content (dry weight) of the cereal flour, starches, and added gluten in the noodle-making powder composition of the present invention is preferably 80% by weight or more, more preferably 85% by weight or more, and particularly preferably 90% by weight or more. There is no upper limit to the total content (dry weight) of the cereal flour, starches, and added gluten in the noodle-making powder composition of the present invention, but it is preferably less than 100% by weight.

[0096] The method for producing the powder composition for noodle making of the present invention is not particularly limited, and it can be produced by a method known per se or a method equivalent 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, powder noodle ingredients, etc. The powder composition for noodle making of the present invention may be produced using the enzyme preparation of the present invention described above, and therefore the powder composition for noodle making of the present invention may contain the enzyme preparation of the present invention, resistant starch, and powder noodle ingredients.

[0097] Resistant starch-containing noodles can be produced using the noodle-making powder composition of the present invention as a raw material. The production of resistant starch-containing noodles is not particularly limited except that the noodle-making powder composition of the present invention is used as a raw material, and can be carried out by known methods or methods equivalent thereto. For example, a noodle dough is obtained by adding kneading water to the noodle-making powder composition of the present invention and kneading them. The kneading water is not particularly limited as long as it is one typically used in the production of noodles, and examples of the kneading water that can be used include water, saline, and kansui (lye water). The amount of kneading water is typically 40 to 60 parts by weight per 100 parts by weight (dry weight) of the noodle-making powder composition of the present invention. The resulting noodle dough is then formed (rolled, combined, and cut) into noodle strands using a roll noodle machine or similar. The noodle dough may be left at room temperature during the forming process to allow it to mature as needed. Resistant starch-containing noodles can be obtained by subjecting the resulting noodle strands to treatments such as drying and freezing according to standard methods, as needed.

[0098] By using the powder composition for noodle making of the present invention, resistant starch-containing noodles of high quality (suitability for production, appearance, flavor, and texture) can be obtained. Specifically, it is possible to obtain high-quality resistant starch-containing noodles similar to those obtained by using the above-mentioned enzyme preparation of the present invention.

[0099] There are no particular restrictions on the method for cooking resistant starch-containing noodles obtained using the powder composition for noodle-making of the present invention, and noodles can be cooked using conventional methods depending on the type of noodles, etc.

[0100] 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. Unless otherwise specified, all raw materials used in the following examples are commercially available for food use except for city water, which was passed through a water purifier. In the following examples, "%" and "parts" mean "% by weight" and "parts by weight", respectively, unless otherwise specified. [Example]

[0101] <Test Example 1> (Preparation of evaluation samples for test area 1) Using the ingredients shown in Table 1 below, evaluation samples (udon noodles) were prepared according to the following procedures (1) to (8). (1) Put all ingredients listed in Table 1 below, except for salt and tap water, into the bowl of a stand mixer (KitchenAid, model KSM5WH). Dissolve the salt in the tap water to prepare the brine. (2) While stirring the ingredients placed in the bowl with a stand mixer (stirring speed setting: 1, stirring part: flat beater), add the salt water and mix for 1 minute. After mixing, increase the stirring speed setting to 2 and mix for 7 minutes. (3) The obtained dough (approximately 250 g) is rolled out to a thickness of approximately 10 mm using a pasta machine (IMPERIA, model: RME220). (4) Let the dough rest at room temperature (20-25°C) for 30 minutes. (5) Roll the dough using the pasta machine to a thickness of 2.5 mm, then cut it into 2 mm widths. (6) The resulting noodles (raw udon) are dusted with flour (strong flour) and frozen in a freezer (set temperature: -20°C). (7) Boil the frozen udon noodles in hot water (approximately 100°C) for 5 minutes and 30 seconds, then cool them in ice water for 1 minute. (8) After cooling, store the udon in a refrigerator (set temperature: 4°C) for one day, then boil it again in hot water (approximately 100°C) for 3 minutes and 30 seconds, cool it in ice water for 1 minute, and use it as an evaluation sample.

[0102] [Table 1]

[0103] (Preparation of evaluation samples for test area 2) Using the ingredients shown in Table 2 below, evaluation samples (udon noodles) were prepared according to the following procedures (1) to (8). The resistant starch shown in Table 2 below (product name: NOVELOSE W, manufacturer: Ingredion Japan Co., Ltd.) is derived from wheat. The resistant starch is RS4 type, and its dietary fiber content is approximately 85% by weight (dry matter equivalent). (1) Put all ingredients listed in Table 2 below, except for salt and tap water, into the bowl of a stand mixer (KitchenAid, model KSM5WH). Dissolve the salt in the tap water to prepare the brine. (2) While stirring the ingredients placed in the bowl with a stand mixer (stirring speed setting: 1, stirring part: flat beater), add the salt water and mix for 1 minute. After mixing, increase the stirring speed setting to 2 and mix for 7 minutes. (3) The obtained dough (approximately 250 g) is rolled out to a thickness of approximately 10 mm using a pasta machine (IMPERIA, model: RME220). (4) Let the dough rest at room temperature (20-25°C) for 30 minutes. (5) Roll the dough using the pasta machine to a thickness of 2.5 mm, then cut it into 2 mm widths. (6) The resulting noodles (raw udon) are dusted with flour (strong flour) and frozen in a freezer (set temperature: -20°C). (7) Boil the frozen udon noodles in hot water (about 100°C) for 10 minutes, then cool them in ice water for 1 minute. (8) After cooling, store the udon in a refrigerator (set temperature: 4°C) for one day, then boil it again in hot water (approximately 100°C) for 3 minutes and 30 seconds, cool it in ice water for 1 minute, and use it as an evaluation sample.

[0104] [Table 2]

[0105] (Preparation of evaluation samples for test plots 3 to 10) In addition to the ingredients shown in Table 2, the ingredients shown in Table 3 below were also used to prepare each evaluation sample (udon) using the same procedure as in Test Group 2. The ingredients shown in Table 3 below were added to the bowl when the ingredients other than salt and tap water were added to the bowl in step (1). Of the materials shown in Table 3 below, the molecular weight of γ-polyglutamic acid is approximately 985,000 (average value of 6 lots), and the number-average molecular weight of glutamine peptide is 660.

[0106] [Table 3]

[0107] (Evaluation test) A four-member expert panel evaluated the evaluation samples (udon) from test plots 1 to 10 for "low powderiness," "hardness," "low dullness," "low off-flavor (a dry, thick flavor like gluten)," and "thinness" based on the following criteria. The "commercial product" used in the following criteria was Shimadaya Co., Ltd.'s "Inaniwa-style thin udon" (normal chilled udon that does not use resistant starch as an ingredient). [Evaluation criteria] ◎: Better than commercially available products 〇: Equivalent to commercially available products △: Slightly lower than commercially available products ×: Considerably lower than commercially available products

[0108] The "suitability for manufacturing" of the evaluation samples (udon) from test plots 2 to 10 was evaluated by a panel of four experts based on the following criteria. [Evaluation criteria] ◎: Better than Test Area 1 〇: Equivalent to test area 1 △: Slightly lower than Test Area 1 ×: Significantly lower than Test Area 1

[0109] The results are shown in Table 4 below.

[0110] [Table 4]

[0111] As is clear from the results shown in Table 4, the evaluation sample of test group 2, which was made using resistant starch as a raw material, had a dull color and an unusual flavor, and the texture was not smooth and was particularly powdery, which was undesirable. On the other hand, the evaluation samples of Test Groups 3 to 7, which used sulfur-containing reducing agents (glutathione, cysteine), γ-polyglutamic acid, glutamylvalylglycine, or glutamine peptide, showed improvement in the powdery texture that is the most problematic aspect of noodles containing resistant starch, and significant improvements were confirmed in particular in the evaluation sample of Test Group 3, which used glutathione, and the evaluation sample of Test Group 4, which used γ-polyglutamic acid. However, even the evaluation samples of Test Groups 3 to 7 showed quality differences compared to commercially available products that do not use resistant starch as an ingredient in terms of "less dull color," "less off-flavor," and "thinness." The evaluation samples in test plots 8 to 10 were made using thickening polysaccharides (pectin, carrageenan, tamarind seed gum) known to be effective in improving the texture of noodles, but the powdery texture was not improved.

[0112] <Test Example 2> (Preparation of evaluation samples for test area 11) Using the ingredients shown in Table 5 below, evaluation samples (udon noodles) were prepared according to the following procedures (1) to (8). (1) Put all ingredients listed in Table 5 below, except for salt and tap water, into the bowl of a stand mixer (KitchenAid, model KSM5). Dissolve the salt in the tap water to prepare the brine. (2) While stirring the ingredients placed in the bowl with a stand mixer (stirring speed setting: 1, stirring part: flat beater), add the salt water and mix for 1 minute. After mixing, increase the stirring speed setting to 2 and mix for 7 minutes. (3) The obtained dough (approximately 250 g) is rolled out to a thickness of approximately 10 mm using a pasta machine (IMPERIA, model: RME220). (4) Let the dough rest at room temperature (25°C) for 30 minutes. (5) Roll the dough using the pasta machine to a thickness of 2.5 mm, then cut it into 2 mm widths. (6) The resulting noodles (raw udon) are dusted with flour (strong flour) and frozen in a freezer (set temperature: -20°C). (7) Boil the frozen udon noodles in hot water (about 100°C) for 10 minutes, then cool them in ice water for 1 minute. (8) After cooling, store the udon in a refrigerator (set temperature: 4°C) for one day, then boil it again in hot water (approximately 100°C) for 3 minutes and 30 seconds, cool it in ice water for 1 minute, and use it as an evaluation sample.

[0113] [Table 5]

[0114] (Preparation of evaluation samples for test plots 12 to 20) In addition to the ingredients shown in Table 5, the ingredients shown in Table 6 below were used to prepare each evaluation sample (udon) using the same procedure as in Test Plot 11. The ingredients shown in Table 6 below were added to the bowl when the ingredients other than salt and city water were added to the bowl in step (1). Of the ingredients shown in Table 6 below, the molecular weight of γ-polyglutamic acid is approximately 985,000 (average value of 6 lots). In Table 6 below, "TG" means transglutaminase, "GO" means glucose oxidase, "AG" means α-glucosidase, and "BE" means branching enzyme.

[0115] [Table 6]

[0116] The enzyme activity (units: U) per gram of the total amount of flour (wheat flour) and starches (modified starch and resistant starch) used to prepare the evaluation samples of test plots 11 to 20 (transglutaminase, glucose oxidase, α-glucosidase, branching enzyme) in each evaluation sample is shown in Table 7 below. In Table 7 below, "TG" means transglutaminase, "GO" means glucose oxidase, "AG" means α-glucosidase, and "BE" means branching enzyme.

[0117] [Table 7]

[0118] (Evaluation test) The evaluation samples (udon) of test plots 11 to 20 were evaluated by a panel of four experts for their "suitability for manufacturing," "low powderiness," "hardness," "low dullness of color," "low off-flavor (a dry, thick flavor like gluten)," and "smoothness" based on the same criteria as in test example 1. The results are shown in Table 8 below.

[0119] [Table 8]

[0120] As is clear from the results shown in Table 8, the evaluation sample of Test Group 11, which was made without using added gluten as an ingredient, had the same levels of "less dull color," "less off-flavor," and "thinness" as commercially available products that did not use resistant starch as an ingredient, but its manufacturability deteriorated, and the noodle dough was powdery, crumbly, and difficult to hold together. In addition, the texture of the evaluation sample of Test Group 11 was quite soft and lacked firmness. On the other hand, the evaluation samples of Tests 12 to 15 and 18 to 20 of the present invention, which used transglutaminase and / or glucose oxidase, did not become powdery or crumbly and difficult to form, even without using added gluten as an ingredient, and were therefore suitable for production. All of these evaluation samples also had sufficient hardness. Furthermore, these evaluation samples were comparable in terms of "low dullness of color," "low off-flavor," and "thinness" to commercially available products that do not use resistant starch as an ingredient. Among these, the evaluation samples of Tests 18 to 20, which used a sulfur-containing reducing agent or γ-polyglutamic acid in combination with enzymes (transglutaminase and glucose oxidase), exhibited particularly reduced powderiness and had a desirable texture. The evaluation sample in Test Group 16 was made using egg white powder, which is known to be able to impart firmness to noodles, but the resulting noodles had a powdery texture and were not firm enough. Furthermore, the evaluation sample in Test Group 17, which used α-glucosidase and branching enzyme, also did not have enough firmness.

[0121] <Test Example 3> (Preparation of evaluation samples for test area 21) Using the ingredients shown in Table 9 below, evaluation samples (instant Chinese noodles) were prepared according to the following procedures (1) to (8). (1) Of the ingredients listed in Table 9 below, all ingredients except for salt, sodium carbonate, potassium carbonate, and city water are premixed in a plastic bag and then placed in a mixer (Okuba Iron Works Co., Ltd., Model: VU-2). Salt, sodium carbonate, and potassium carbonate are dissolved in city water to prepare brine. (2) While stirring the raw materials placed in the mixer (stirring speed: 100 rpm), pour in the brine over 1 minute, then continue stirring for a total of 15 minutes. After pouring in the brine, stop stirring every 5 minutes and homogenize the powder adhering to the inside of the mixer and the stirring blades with a rubber spatula. (3) The resulting dough (approximately 1,000 g) is rolled into several balls by hand and placed in the feed slot of a noodle-making machine (manufactured by Fuji Seisakusho Co., Ltd.). The dough is passed through the noodle-making machine once and rolled to a thickness of approximately 15 mm, then folded in half and passed through the noodle-making machine again to a thickness of approximately 10 mm. The width of the noodle-making machine's rollers is then gradually narrowed, and the dough is rolled until it is 1.5 mm thick. (4) The dough is rolled out to a thickness of 1.5 mm, cut into 1.25 mm widths using cutting blade No. 24, and wavy. (5) The obtained noodles (Chinese noodles) are passed through the tunnel of an instant noodle steamer (flat steamer, manufactured by Fuji Seisakusho Co., Ltd.) and steamed for 10 minutes. (6) Place the steamed noodles (300-400g) in a plastic bag with a zipper, spray a loosening agent (Fuji Oil Co., Ltd.'s "Soya Up M3000") at 5% by weight based on the noodles, and mix. If any noodles are stuck together, loosen them by hand. (7) Place a stainless steel circular frame (10 cm in diameter) on top of the wire tray, and place 50 g of noodles mixed with the loosening agent into each frame. Dry the noodles in a constant temperature and humidity chamber (set humidity: 0%, set temperature: 80°C) for 90 minutes. (8) The dried noodles are placed in a plastic bag with a zipper and stored in a refrigerator (set temperature: 6°C) until immediately before evaluation, and these are used as evaluation samples.

[0122] [Table 9]

[0123] (Preparation of evaluation samples for test area 22) Using the ingredients shown in Table 10 below, evaluation samples (instant Chinese noodles) were prepared according to the following procedures (1) to (8). (1) Of the ingredients listed in Table 10 below, all ingredients except for salt, sodium carbonate, potassium carbonate, and city water are premixed in a plastic bag and then placed in a mixer (Okuba Iron Works Co., Ltd., Model: VU-2). Salt, sodium carbonate, and potassium carbonate are dissolved in city water to prepare brine. (2) While stirring the raw materials placed in the mixer (stirring speed: 100 rpm), pour in the brine over 1 minute, then continue stirring for a total of 15 minutes. After pouring in the brine, stop stirring every 5 minutes and homogenize the powder adhering to the inside of the mixer and the stirring blades with a rubber spatula. (3) The resulting dough (approximately 1,000 g) is rolled into several balls by hand and placed in the feed slot of a noodle making machine (manufactured by Fuji Seisakusho Co., Ltd.). The dough is passed through the noodle making machine once and rolled to a thickness of approximately 15 mm, then folded in half and passed through the noodle making machine again to roll to a thickness of approximately 10 mm. The width of the noodle making machine's rollers is then gradually narrowed, and the dough is rolled until it is 1.5 mm thick. (4) The dough is rolled out to a thickness of 1.5 mm, cut into 1.25 mm widths using cutting blade No. 24, and wavy. (5) The obtained noodles (Chinese noodles) are passed through the tunnel of an instant noodle steamer (flat steamer, manufactured by Fuji Seisakusho Co., Ltd.) and steamed for 8 minutes. (6) Place the steamed noodles (300-400g) in a plastic bag with a zipper, spray a loosening agent (Fuji Oil Co., Ltd.'s "Soya Up M3000") at 5% by weight based on the noodles, and mix. If any noodles are stuck together, loosen them by hand. (7) Place a stainless steel circular frame (10 cm in diameter) on top of the wire tray, and place 50 g of noodles mixed with the loosening agent into each frame. Dry the noodles in a constant temperature and humidity chamber (set humidity: 0%, set temperature: 80°C) for 90 minutes. (8) The dried noodles are placed in a plastic bag with a zipper and stored in a refrigerator (set temperature: 6°C) until immediately before evaluation, and these are used as evaluation samples.

[0124] [Table 10]

[0125] <Test Example 23> (Preparation of evaluation samples for test area 23) Evaluation samples (instant Chinese noodles) were prepared in the same manner as in Test Plot 22, using the ingredients shown in Table 11 below instead of the ingredients shown in Table 10.

[0126] [Table 11]

[0127] (Preparation of evaluation samples for test plots 24 to 27) In addition to the ingredients shown in Table 11, the ingredients shown in Table 12 below were also used to prepare each evaluation sample (instant Chinese noodles) using the same procedure as in Test Plot 22. The ingredients shown in Table 12 below were mixed together when premixing ingredients other than salt, sodium carbonate, potassium carbonate, and city water in a plastic bag in Procedure (1). In Table 12 below, "TG" stands for transglutaminase, and "GO" stands for glucose oxidase.

[0128] [Table 12]

[0129] The enzyme activity (units: U) per gram of the total amount of flour (wheat flour) and starches (modified starch and resistant starch) used to prepare the evaluation samples for test plots 24 to 27 is shown in Table 13 below. In Table 13 below, "TG" stands for transglutaminase, and "GO" stands for glucose oxidase.

[0130] [Table 13]

[0131] (Evaluation test) 50g of the evaluation samples (instant Chinese noodles) from Test Plots 22 to 27 were placed in a plastic container with a lid, and 300g of hot water at 98°C was added, followed by leaving the noodles to stand for 4 minutes. After loosening each noodle (Chinese noodles) with chopsticks, a panel of four experts evaluated the noodles for "low powderiness," "hardness," "low dullness of color," "low off-flavor," and "smoothness" based on the same criteria as in Test Example 1.

[0132] The "suitability for manufacturing" of the evaluation samples (instant Chinese noodles) of test plots 22 to 27 was evaluated by a panel of four experts based on the following criteria. [Evaluation criteria] ◎: Better than test area 21 〇: Equivalent to test area 21 △: Slightly lower than test area 21 ×: Significantly lower than test area 21

[0133] The results are shown in Table 14 below.

[0134] [Table 14]

[0135] As is clear from the results shown in Table 14, the evaluation sample of test group 22, which was made using resistant starch as a raw material, had a dull color and an unusual flavor, and the texture was not smooth and was particularly powdery, which was undesirable. The evaluation sample of Test Group 23, which was made without using added gluten as an ingredient, was at the same level as a commercially available product that did not use resistant starch as an ingredient in terms of "less dull color," "less off-flavor," and "thickness," but its manufacturability deteriorated, and the noodle dough was powdery, crumbly, and difficult to hold together. In addition, the texture of the evaluation sample of Test Group 23 was quite soft and lacked firmness. On the other hand, the evaluation samples of Tests 24 to 27 of the present invention, which used transglutaminase and glucose oxidase, showed good suitability for production, with the noodle dough not becoming powdery or crumbly and not easily formed, even without using added gluten as an ingredient. All of these evaluation samples also had sufficient hardness. Furthermore, these evaluation samples were comparable in terms of "low color dullness," "low off-flavor," and "thinness" to commercially available products that do not use resistant starch as an ingredient. In particular, the evaluation samples of Tests 26 and 27, which used a sulfur-containing reducing agent in combination with enzymes (transglutaminase and glucose oxidase), showed particularly reduced powderiness and had a desirable texture. [Industrial Applicability]

[0136] The present invention provides an enzyme preparation that is suitable for use in producing high-quality (suitable for production, appearance, flavor, and texture) resistant starch-containing noodles. Furthermore, the present invention provides a method for producing resistant starch-containing noodles with high quality (suitability for production, appearance, flavor, and texture), and a method for improving the quality of resistant starch-containing noodles. The present invention also provides a powder composition for noodle making that is suitable for use in producing high-quality (suitable for production, appearance, flavor, and texture) resistant starch-containing noodles.

Claims

1. An enzyme agent for resistant starch-containing noodles containing glucose oxidase, The resistant starch-containing noodles have a content (dry weight) of resistant starch in the noodle ingredients of 20% by weight or more of the total amount (dry weight) of flour, starches, and added gluten in the noodle ingredients, and An enzyme preparation in which the raw material for the resistant starch-containing noodles is substantially free of added gluten.

2. The enzyme preparation according to claim 1, further comprising transglutaminase.

3. 3. The enzyme preparation according to claim 1 or 2, which is combined with at least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamylvalylglycine or a salt thereof, and (D) a glutamine peptide or a salt thereof.

4. The enzyme preparation according to any one of claims 1 to 3, wherein the resistant starch is RS4 type.

5. A method for producing resistant starch-containing noodles, comprising adding glucose oxidase to a noodle raw material containing resistant starch, The amount of resistant starch (dry weight) in the noodle raw material is 20% by weight or more relative to the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw material, and A manufacturing method in which the noodle raw material is substantially free of added gluten.

6. The method according to claim 5, further comprising adding transglutaminase to noodle ingredients containing resistant starch.

7. 7. The production method according to claim 5 or 6, further comprising adding at least one selected from the group consisting of (A) a sulfur-containing reducing agent, (B) γ-polyglutamic acid or a salt thereof, (C) glutamylvalylglycine or a salt thereof, and (D) glutamine peptide or a salt thereof to a noodle raw material containing resistant starch.

8. The method according to any one of claims 5 to 7, wherein the resistant starch is RS4 type.

9. A method for improving the quality of resistant starch-containing noodles, comprising adding at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase, and at least one selected from the group consisting of (A) a sulfur-containing reducing agent, and (B) γ-polyglutamic acid or a salt thereof, to a noodle raw material containing resistant starch, The amount of resistant starch (dry weight) in the noodle raw material is 20% by weight or more relative to the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle raw material, and A method for improving quality, wherein the noodle raw material is substantially free of added gluten.

10. A powder composition for noodle making containing at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase, (A) a sulfur-containing reducing agent, and (B) at least one selected from the group consisting of γ-polyglutamic acid or a salt thereof, resistant starch, and a powder noodle raw material, The amount (dry weight) of resistant starch in the powder composition for making noodles is 20% by weight or more relative to the total amount (dry weight) of the cereal flour, starches, and added gluten in the noodle ingredients, and A powder composition for making noodles, wherein the powder composition for making noodles is substantially free of added gluten.

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