Method for producing softened noodles, and method for producing grain flour-derived food products

Abstract

To provide a production method of noodle softener which enables reuse of noodle dough and raw noodles out of prescribed time-periods in a newly value-added form and a production method of foods derived from grain flour.SOLUTION: The production method is for producing a noodle softener containing noodle dough containing grain flour and grain-flour-containing noodle which is at least one of raw noodles formed out of noodle dough. The method contains a mixing process where grain-flour-containing noodle, water, and enzyme liquid containing at least one out of amylase and protease as enzyme are being contacted together, and the mass of enzyme liquid is smaller than the mass of grain-flour-containing noodle.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing a noodle softening agent containing at least one of noodle dough containing flour and fresh noodles, and a method for producing a flour-derived food containing the noodle softening agent.

Background Art

[0002] In recent years, in the food industry, effectively utilizing food resources to reduce the environmental impact has become a major social issue. In the food industry, noodles are widely loved regardless of whether they are for home cooking or eating out. It is also desired to reduce the environmental impact by effectively utilizing noodles at noodle manufacturing sites and restaurants that provide noodles. As an example of a method for effectively utilizing noodles, there is a method of recycling noodles by treating dried instant noodles and their noodle scraps with enzymes to recover oil, water-soluble substances, and water-insoluble substances (see, for example, Patent Document 1). In Patent Document 1, the recovered water-soluble substances are used as kneading agents or seasonings, seasoning bases for noodles, and the recovered water-insoluble substances are used for feed or fertilizer.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Incidentally, many of the noodles stored in restaurants are not the dried instant noodles mentioned above, but rather (a) noodle dough or (b) fresh noodles. Fresh noodles include those made by shaping noodle dough, as well as those that have been processed by boiling, steaming, semi-cooking, or freezing. Compared to dried instant noodles, (a) noodle dough and (b) fresh noodles contain more moisture and less oil. It is difficult to directly apply reuse technologies specifically for dried instant noodles, such as those described in Patent Document 1, to noodles that have different moisture and oil content than dried instant noodles. In addition, (a) noodle dough and (b) fresh noodles are more susceptible to deterioration in texture over time, and hygiene management is complicated, making long-term storage more difficult compared to dried instant noodles. Therefore, manufacturers and restaurants that handle (a) noodle dough and (b) fresh noodles desire to reuse noodles that have exceeded their predetermined storage period in a form that has new added value. [Means for solving the problem]

[0005] A method for producing softened noodles to solve the above problems is a method for producing softened noodles comprising a noodle dough containing grain flour and a grain flour-containing noodle which is at least one of fresh noodles formed from the noodle dough, comprising a mixing step of bringing the grain flour-containing noodle into contact with an enzyme solution containing water and an enzyme, wherein the enzyme is at least one of amylase and protease, and the mass of the enzyme solution is less than the mass of the grain flour-containing noodle.

[0006] According to the above manufacturing method, flour-containing noodles can be softened through a simple process of contacting them with an enzyme solution containing water and enzymes. By processing flour-containing noodles into softened noodles using the above manufacturing method, flour-containing noodles that have exceeded their predetermined storage period can be reused as raw materials for new foods. Furthermore, because the mass of the enzyme solution is smaller than the mass of the flour-containing noodles, the amount of water contained in the softened noodles is less compared to when the mass of the enzyme solution is greater than or equal to the mass of the flour-containing noodles. In other words, the concentration of components derived from the flour-containing noodles in the softened noodles can be increased. Therefore, softened noodles produced by the above manufacturing method can be used as raw materials for foods that do not require a large amount of water. Also, to lower the concentration of components derived from the flour-containing noodles in the softened noodles, it is only necessary to add water to the softened noodles. That is, the concentration of components derived from the flour-containing noodles in the softened noodles can be easily adjusted. Therefore, the uses of softened noodles can be expanded. In addition, the volume of the mixture of flour-containing noodles and enzyme solution becomes smaller, and the weight also becomes lighter. Therefore, when manufacturing softened noodles in a space-constrained location such as a restaurant, for example, the space required to store the mixture of flour-containing noodles and enzyme solution is reduced. In addition, the workload associated with moving the mixture of flour-containing noodles and enzyme solution is reduced.

[0007] In the above method for producing the softened noodle product, a crushing step may be included in which the flour-containing noodles are crushed after reacting the flour-containing noodles with the enzyme. According to the above production method, by including a step of crushing the flour-containing noodles after the mixing step, the particles of the flour-containing noodles contained in the softened noodle product can be made finer so that no clumps of flour-containing noodles remain in the softened noodle product. This makes it easier to mix the softened noodle product with other ingredients when using it as an ingredient in a new food product.

[0008] In the above method for producing softened noodles, the enzyme solution may be 5% to 25% by mass relative to the flour-containing noodles. According to the above method, the volume of the mixture of flour-containing noodles and enzyme solution can be reduced, and the weight of the mixture of flour-containing noodles and enzyme solution can be reduced.

[0009] In the above method for producing softened noodles, the enzyme solution may contain amylase and protease as the enzymes. According to the above method, the proteins contained in the flour-containing noodles can be broken down by protease, and the carbohydrates contained in the flour-containing noodles can be broken down by amylase. Therefore, the softening effect of the flour-containing noodles by the enzyme can be enhanced more than when the enzyme solution contains only one of amylase or protease. Furthermore, by adding an enzyme solution containing amylase and protease in the mixing step, the manufacturing process can be simplified compared to when amylase and protease are added separately at different times.

[0010] In the above method for producing softened noodles, the mixing step is a first mixing step in which the flour-containing noodles are brought into contact with water and a first enzyme solution containing protease, and the method for producing softened noodles further includes a second mixing step after the first mixing step in which the flour-containing noodles are brought into contact with water and a second enzyme solution containing amylase, and the sum of the masses of the first enzyme solution and the second enzyme solution may be less than the mass of the flour-containing noodles. According to the above method, in the first mixing step, the proteins contained in the flour-containing noodles can be broken down by protease. Subsequently, in the second mixing step, the carbohydrates contained in the flour-containing noodles can be broken down by amylase. This makes it possible to further enhance the softening effect of the flour-containing noodles by enzymes compared to when protease and amylase are added simultaneously.

[0011] A method for producing grain flour-derived foods to solve the above problems includes softened noodles produced by any of the above methods as a raw material. According to the above manufacturing method, for example, even grain flour-containing noodles that have exceeded a predetermined storage period can be processed into softened noodles and reused in a form with new added value as a raw material for grain flour-derived foods. [Effects of the Invention]

[0012] According to the present invention, noodle dough and fresh noodles that have exceeded a predetermined storage period can be reused in a form that has new added value. [Brief explanation of the drawing]

[0013] [Figure 1] Figure 1 is a process diagram showing the manufacturing process of the softened noodle product in the first embodiment. [Figure 2] Figure 2 shows the appearance of softened noodles prepared using an enzyme solution containing amylase in the first embodiment. [Figure 3] Figure 3 shows the results of evaluating the effect of the amount of amylase added to the enzyme solution and the reaction time on the degree of softening of flour-containing noodles in the first embodiment. [Figure 4] Figure 4 shows the appearance of softened noodles prepared using an enzyme solution containing amylase in the first embodiment, and the results of evaluating the degree of softening. [Figure 5] Figure 5 shows the appearance of softened noodles prepared using an enzyme solution containing protease in the first embodiment, and the results of evaluating the degree of softening. [Figure 6] Figure 6 shows the appearance of softened noodles prepared using an enzyme solution containing amylase and protease in the first embodiment, and the results of evaluating the degree of softening. [Figure 7] Figure 7 shows the appearance and cross-section of a donut, which is an example of a grain flour-derived food product manufactured using noodle softener in the first embodiment. [Figure 8] Figure 8 is a process diagram showing the manufacturing process of the softened noodle product in the second embodiment. [Figure 9] Figure 9 shows the appearance of softened noodles prepared using a first enzyme solution containing protease and a second enzyme solution containing amylase in the second embodiment, as well as the results of evaluating the degree of softening. [Modes for carrying out the invention]

[0014] [First Embodiment] The first embodiment of the method for producing softened noodles and the method for producing grain flour-derived food using softened noodles will be described below with reference to Figures 1 to 7.

[0015] [Method for Producing Softened Noodles] The method for producing softened noodles is, for example, in a restaurant handling flour-containing noodles or at the manufacturing site of flour-containing noodles, to process flour-containing noodles that have passed a predetermined storage period into softened noodles that can be used as raw materials for new foods. Softened noodles are obtained by softening flour-containing noodles by allowing an enzyme to act on them. Flour-derived foods are foods containing softened noodles as raw materials. Flour-derived foods are, for example, noodles of the same type as or different types from the flour-containing noodles processed into softened noodles. Also, as long as the flour-derived food is a food using flour such as wheat, buckwheat flour, or rice flour, it may be a food other than noodles such as tempura batter, donuts, hot cakes, bread, cookies, cakes, etc.

[0016] [Mixing Step] As shown in FIG. 1, the method for producing softened noodles in the first embodiment includes the steps of S1-1 to S1-3. Step S1-1 is a mixing step of mixing and contacting a flour-containing noodle with an enzyme solution containing water and an enzyme.

[0017] [Flour-Containing Noodles] The flour-containing noodles are at least one of noodle dough containing flour and fresh noodles formed by cutting, extruding, etc. the noodle dough. Fresh noodles include those formed from the noodle dough and further processed such as "boiled", "steamed", "half raw". Examples of noodle types include udon, soba, Chinese noodles, spaghetti, etc. Also, the flour-containing noodles are not limited to a noodle-like form and may be, for example, noodle skins such as dumpling wrappers and shumai wrappers. The flour contained in the flour-containing noodles is, for example, at least one selected from the group consisting of wheat flour, rice flour, and buckwheat flour. In step S1-1, in order to increase the contact area between the flour-containing noodles and the enzyme solution, flour-containing noodles cut to an appropriate size in advance may be used.

[0018] Udon noodles, an example of noodles containing grain flour, contain wheat flour, another example of grain flour. Wheat flour is composed of approximately 75% starch, an example of carbohydrates, and also contains between 7% and 13% protein. In noodles containing wheat flour, the higher the gluten content (composed of glutenin and gliadin, proteins found in wheat flour), the firmer the noodles tend to be.

[0019] The water content in flour-containing noodles is, for example, 20% to 45% by mass relative to the mass of the flour-containing noodles when the flour-containing noodles are noodle dough or raw noodles before boiling. For example, the water content in flour-containing noodles is approximately 32% to 34% by mass relative to the mass of the udon or soba when the flour-containing noodles are udon or soba before boiling. For example, the water content in flour-containing noodles is approximately 24% by mass relative to the mass of the udon when the flour-containing noodles are "semi-raw" type udon before boiling. The water content in flour-containing noodles is, for example, 60% to 85% by mass relative to the mass of the flour-containing noodles when the flour-containing noodles are raw noodles after boiling. For example, the water content in flour-containing noodles is approximately 75% by mass of the udon noodles after boiling, and approximately 68% by mass of the soba noodles after boiling. For reference, the water content in dried instant noodles and dried noodles is approximately 3% to 15.2% by mass.

[0020] In the method for manufacturing softened noodles, the flour-containing noodles used are, for example, flour-containing noodles that have passed their predetermined storage period at the flour-containing noodle manufacturing site or at a restaurant that handles flour-containing noodles. However, the flour-containing noodles do not have to be past their storage period; for example, they may be flour-containing noodles that are expected to pass their storage period.

[0021] [Enzyme liquid] Enzyme solution is prepared by dissolving powdered enzymes in water, or by diluting a solution of enzymes with water. The enzymes contained in the enzyme solution are at least one of amylase and protease. Amylase breaks down carbohydrates in flour-based noodles. Protease breaks down proteins in flour-based noodles.

[0022] The amylase used is not particularly limited as long as it is suitable for food additives; for example, commercially available amylase preparations can be used. While α-amylase and β-amylase can be used, α-amylase is more preferred. Examples of α-amylase include "Fungamyl 800L" (registered trademark, manufactured by Novozymes), "BAN 480L" (manufactured by Novozymes), the "Kleistase" series (registered trademark, manufactured by Amano Enzyme Co., Ltd.), "Biozyme A" (registered trademark, manufactured by Amano Enzyme Co., Ltd.), and the "Spitase" series (registered trademark, manufactured by Nagase ChemteX Corporation).

[0023] The protease is not particularly limited as long as it can be added to food; for example, commercially available protease preparations can be used. For example, neutral proteases or alkaline proteases can be used. For example, when using udon noodles as the flour-containing noodles, it is preferable to use a neutral protease. Examples of neutral proteases include "Neutrase 1.5MG" (manufactured by Novozymes), "Alcalase 2.4L FG" (registered trademark, manufactured by Novozymes), "Protease A", "Protease M", "Protease P", and "Protin SD-NY10" (all manufactured by Amano Enzyme Co., Ltd.). Furthermore, if the flour-containing noodles have alkaline components, such as the lye water contained in Chinese noodles, an alkaline protease can be used as the protease.

[0024] The mass of the enzyme solution, that is, the sum of the masses of water and enzymes in the enzyme solution, is set to be less than the mass of the flour-containing noodles, because flour-containing noodles contain more water than dried noodles such as instant noodles. For example, if the mass of water in the enzyme solution is large, the concentration of components derived from flour-containing noodles in the noodle softener will decrease. If the concentration of components derived from flour-containing noodles in the noodle softener is excessively low, the use of the noodle softener will be limited to raw materials for foods that contain a relatively large amount of water, such as bases for liquid seasonings. Alternatively, in order to increase the concentration of components derived from flour-containing noodles in the noodle softener, a process to concentrate the components derived from flour-containing noodles in the noodle softener will be necessary.

[0025] In this respect, because the mass of the enzyme solution is smaller than the mass of the flour-containing noodles, the concentration of components derived from the flour-containing noodles in the noodle softener can be increased compared to the case where the mass of the enzyme solution is greater than or equal to the mass of the flour-containing noodles. Furthermore, to lower the concentration of components derived from the flour-containing noodles in the noodle softener, it is only necessary to add water to the noodle softener. In other words, the concentration of components derived from the flour-containing noodles in the noodle softener can be easily adjusted. Therefore, the noodle softener can be used as an ingredient in foods that do not require a relatively large amount of water, such as donuts and pancakes, and as an ingredient in foods that contain a relatively large amount of water, such as a base for liquid seasonings. Thus, the applications of the noodle softener can be expanded.

[0026] In addition, because the mass of the enzyme solution is less than the mass of the flour-containing noodles, the volume of the mixture of flour-containing noodles and enzyme solution is smaller compared to the case where the mass of the enzyme solution is greater than or equal to the mass of the flour-containing noodles. Therefore, the space required to store the mixture of flour-containing noodles and enzyme solution is reduced, making it possible to carry out the noodle softening method even in places with limited space, such as restaurants. Furthermore, since the weight of the mixture of flour-containing noodles and enzyme solution is also lighter compared to the case where the mass of the enzyme solution is greater than or equal to the mass of the flour-containing noodles, the workload of moving the mixture is reduced.

[0027] The mass of the enzyme solution is preferably 1% to 50% by mass, more preferably 5% to 25% by mass, and even more preferably 7.5% to 25% by mass, relative to the mass of the flour-containing noodles. By setting the mass of the enzyme solution within the above range, it is possible to suppress an excessive decrease in the concentration of components derived from the flour-containing noodles in the softened noodles. In addition, the volume of the mixture of flour-containing noodles and enzyme solution can be made smaller, and the weight of the mixture of flour-containing noodles and enzyme solution can be made lighter. As an example, the mass ratio of water in the enzyme solution is 90% to less than 100% by mass relative to the mass of the enzyme solution.

[0028] Furthermore, the enzyme solution may contain other ingredients as long as they do not inhibit the reaction between the flour-containing noodles and the enzyme. For example, if the water in the enzyme solution is broth used to make udon or soba noodle soup, the flavor of the broth can be added to the flour-derived food product manufactured from the noodle softener.

[0029] [Standing process] Step S1-2 is a settling step in which the mixture of flour-containing noodles and enzyme solution is left to stand in a cool, dark place such as a refrigerator for the time required for the reaction between the flour-containing noodles and the enzyme. The reaction time in the settling step is, for example, 2 hours or more and 24 hours or less, more preferably 12 hours or more and 18 hours or less. The reaction rate between the flour-containing noodles and the enzyme depends on the amount of enzyme added to the enzyme solution and the type of enzyme. In other words, the reaction time between the flour-containing noodles and the enzyme can be controlled by selecting the amount of enzyme added to the enzyme solution and the type of enzyme. Details of the relationship between the amount of enzyme added to the enzyme solution, the type of enzyme, and the reaction time will be described later.

[0030] [Crushing process] Steps S1-3 are crushing steps in which the grain flour-containing noodles, softened by the enzyme, are stirred to further crush the grain flour-containing noodle particles present in the softened noodle material. In the crushing step, the mixture of grain flour-containing noodles and enzyme solution is crushed using equipment such as a mixer to ensure that no clumps of grain flour-containing noodles remain in the softened noodle material. By including a crushing step, for example, the softened noodles can be easily mixed with other ingredients when used as a raw material for a new food product. Note that after the standing step in step S1-2 and before the start of the crushing step in step S1-3, water may be added to adjust the hardness of the mixture of grain flour-containing noodles and enzyme solution. Depending on the degree of softening of the grain flour-containing noodles, stirring may be done using tools such as a whisk or rubber spatula instead of using equipment such as a mixer.

[0031] Furthermore, if one attempts to crush flour-containing noodles using equipment such as a mixer without reacting them with enzymes, it is difficult to achieve sufficient uniformity with general equipment, especially with noodle dough and raw noodles before boiling. Also, even with boiled noodles, which contain more water than raw noodles or noodle dough, if the noodles have a strong elasticity due to the formation of gluten, the mixer's stirring power may be insufficient to continuously mix them. In this respect, if the mixture consists of flour-containing noodles softened by enzymes and enzyme solution, the flour-containing noodles are already softened by the reaction with the enzymes, allowing the particles of flour-containing noodles contained in the softened noodle mixture to be easily and finely ground using a general mixer.

[0032] The method for producing softened noodles is completed by the steps S1-1 to S1-3 described above. Because flour-containing noodles have less oil than dried noodles such as instant noodles, the method for producing softened noodles does not require a process to separate oil, such as centrifugal separation. Therefore, this manufacturing method can be carried out even in places with limited facilities, such as restaurants, without requiring special equipment.

[0033] [Noodle softener] The softened noodles produced through steps S1-1 to S1-3 are not limited in form, as long as they can be used as a raw material for grain flour-derived foods. In other words, the characteristics of the softened noodles, such as moisture content, viscosity, concentration of grain flour-containing noodles, and particle size of grain flour-containing noodles, are determined according to their intended use, and the conditions for the manufacturing method of the softened noodles are determined to satisfy these characteristics. Below, the conditions for the manufacturing method of the softened noodles, particularly the effects of the type of enzyme, the amount of enzyme added, and the reaction time on the softened noodles, will be explained using Test Examples 1 to 5 with reference to Figures 2 to 6.

[0034] [Test Example 1] In Test Example 1, when amylase was used as the enzyme, the effect of the type of amylase and the reaction time during the standing process on the degree of softening of the noodle softener was investigated. Samples A1 to A5 and sample A6 were prepared in Test Example 1.

[0035] Samples A1 to A5 are softened noodles prepared using udon noodles as the grain flour-containing noodles and an enzyme solution containing amylase as the enzyme. Sample A6 is a softened noodle prepared using udon noodles as the grain flour-containing noodles, but without adding the enzyme solution to the udon noodles.

[0036] (Test condition 1) Enzyme: Amylase / 0 mL (Sample A6), 0.2 mL (Samples A1-A5) Enzyme solution: 100g Noodles containing grain flour: Udon (moisture content approximately 75% by mass) / 400g Reaction temperature: 5℃ Reaction time: 2 hours to 12 hours For samples A1 to A4, 400g of boiled udon noodles were used as the flour-containing noodles. The enzyme solution consisted of 100g of dashi broth and 0.2mL of "Fungamyl 800L," an example of amylase. The dashi broth contained bonito and kelp stock and no other seasonings. In step S1-1, the mixing process involved mixing the flour-containing noodles and the enzyme solution to bring them into contact. Then, in step S1-2, the standing process involved setting different reaction times for each of the samples A1 to A4 and leaving them to stand in a refrigerator at 5°C. Sample A1 had a reaction time of 2 hours, sample A2 had a reaction time of 4 hours, sample A3 had a reaction time of 8 hours, and sample A4 had a reaction time of 12 hours. Finally, in the crushing process of step S1-3, a simple mixer (Tescom Electric Co., Ltd., TM8300) was used to stir the mixture of flour-containing noodles and enzyme solution for one minute at a speed of 12,000 rpm.

[0037] Sample A5 was prepared under the same conditions as Sample A1, except that 0.2 mL of "BAN 480L," an example of amylase, was used as the enzyme in the enzyme solution. In all of Samples A1 to A5, the mixture of flour-containing noodles and enzyme solution could be easily mixed with a simple mixer after going through steps S1-1 and S1-2, as the flour-containing noodles had softened.

[0038] Sample A6 was prepared by adding 100g of enzyme-free broth to 400g of boiled udon noodles (used as flour-containing noodles) and stirring immediately at 18,000 rpm for one minute. Note that for Sample A6, which only had flour-containing noodles and broth added, the mixture could not be stirred using the simple mixer described above; therefore, a commercial mixer with stronger stirring power was used.

[0039] As shown in Figure 2, the softened noodle samples from A1 to A5 showed that the flour-containing noodles were softer and closer to a liquid state than those from sample A6. For samples A1 to A4, a tendency was observed where longer reaction times led to greater softening of the flour-containing noodles, bringing them closer to a liquid state. Furthermore, the softened noodle sample from A5 showed greater softening of the flour-containing noodles than any of the samples from A1 to A4, reaching an almost liquid state. Therefore, it was confirmed that even with the same amount of enzyme added to the enzyme solution, the reaction rates differed. Based on these findings, the degree of softening of the noodle samples can be controlled by setting the optimal reaction time for each type of enzyme.

[0040] The manufacturing conditions for samples A1 to A5 are examples of the first embodiment and do not limit the first embodiment. Furthermore, the manufacturing conditions for sample A6 are a specific example that serves as a reference for explaining the effects of the first embodiment.

[0041] [Test Example 2] In Test Example 2, when amylase was used as the enzyme, the effect of the amount of enzyme added to the enzyme solution and the reaction time during the standing process on the degree of softening of the flour-containing noodles was investigated. In Test Example 2, multiple levels were set with different conditions for the amount of enzyme added and the reaction time, and the degree of softening of the flour-containing noodles after the mixing process and the standing process was evaluated under each condition.

[0042] The specific conditions used were 400g of boiled udon noodles containing grain flour, and 30g of enzyme solution, which was a mixture of dashi broth containing bonito and kelp stock, and "Fungamyl 800L," an example of amylase. Seven levels of enzyme solution were used, with varying amounts of enzyme added. The amounts of "Fungamyl 800L" added to each level of enzyme solution were 0.003mL, 0.015mL, 0.03mL, 0.06mL, 0.15mL, 0.3mL, and 0.6mL, respectively. In the mixing step S1-1, the grain flour noodles and enzyme solution were mixed and brought into contact with each other.

[0043] (Test condition 2) Enzyme: Amylase / 0.003 mL to 0.6 mL Enzyme solution: 30g Noodles containing grain flour: Udon (moisture content approximately 75% by mass) / 400g Reaction temperature: 5℃ Reaction time: 2 hours to 24 hours Furthermore, four reaction times were set for the standing process in step S1-2: 2 hours, 12 hours, 18 hours, and 24 hours. In other words, a total of 28 condition patterns were set by combining the seven levels of enzyme addition to the enzyme solution with the four levels of reaction time in the standing process.

[0044] Finally, in the crushing step S1-3, 30g of water was added to the mixture of flour-containing noodles and enzyme solution to adjust the hardness, and then the mixture was stirred for one minute at 12,000 rpm using a simple mixer (Tescom Electric Co., Ltd., TM8300). During the crushing process, the number of times the simple mixer stopped was measured, and it was evaluated as follows: ○ if it stirred for one minute without stopping, △ if it stopped once, and × if it stopped two or more times. Whenever the simple mixer stopped, the flour-containing noodles attached to the rotating blades were removed, and stirring was resumed.

[0045] As shown in Figure 3, when the amount of enzyme added was small and the reaction time was short, the udon noodles did not soften sufficiently, making mixing with a simple mixer difficult. However, even with a short reaction time, such as 2 hours, if the amount of enzyme added was 0.06 mL or more, the udon noodles softened sufficiently and could be mixed without problems using a simple mixer. Furthermore, even with a small amount of enzyme added, such as 0.015 mL, if the reaction time was long, such as 24 hours, the udon noodles softened sufficiently and could be mixed without problems using a simple mixer. Therefore, by changing the amount of enzyme added to the enzyme solution, the reaction time required for the reaction between the flour-containing noodles and the enzyme solution during the standing process can be controlled.

[0046] When implementing the noodle softening method in a restaurant, it is preferable to carry out the reaction between the flour-containing noodles and the enzyme solution during off-hours (between closing time and opening time the next day), or during off-hours such as nighttime when customer traffic is low. For example, by adjusting the amount of enzyme added, the reaction time required for the mixture of flour-containing noodles and enzyme solution to reach an optimal softening state can be set to 12 to 18 hours. This makes it possible, for example, for a restaurant to mix surplus flour-containing noodles with the enzyme solution at the end of the day, let it stand, and carry out the standing process during off-hours between closing time and opening time the next day. Note that the manufacturing conditions for each level in Test Example 2 are examples of the first embodiment and do not limit the first embodiment.

[0047] [Test Example 3] In Test Example 3, when amylase was used as the enzyme, the effect of the amount of enzyme solution added and the reaction time during the standing process on the degree of softening of the flour-containing noodles was investigated. In Test Example 3, udon noodles were used as the flour-containing noodles, and after mixing them with an enzyme solution containing amylase as the enzyme, samples B1 to B5, which were mixtures of flour-containing noodles and enzyme solution, were prepared by standing for a predetermined reaction time.

[0048] (Test condition 3) Enzyme: Amylase / 0.078g or 0.156g Enzyme solution: 30g or 60g Noodles containing grain flour: Udon (moisture content approximately 75% by mass) / 400g Reaction temperature: 5℃ Reaction time: 2 hours to 24 hours For samples B1 to B5, 400g of boiled udon noodles containing grain flour, dashi broth, and an enzyme solution mixed with "Biozyme A," an example of amylase, were used. For samples B1 to B3, 30g of the enzyme solution containing 0.078g of "Biozyme A" was used. For samples B4 and B5, 60g of the enzyme solution containing 0.156g of "Biozyme A" was used. The concentration of the enzyme solution used in samples B1 to B5 was the same. The dashi broth contained bonito and kelp stock, but no other seasonings were added.

[0049] In the mixing step S1-1, the above-mentioned flour-containing noodles and enzyme solution were mixed and brought into contact with each other. Then, in the standing step S1-2, different reaction times were set for samples B1 to B5, and they were left to stand in a refrigerator at a temperature of 5°C. The reaction time for samples B1 and B4 was 2 hours, for samples B2 and B5 it was 18 hours, and for sample B3 it was 24 hours.

[0050] For samples B1 to B5, the crushing step S1-3 was omitted. Instead, the degree of softening of the flour-containing noodles was evaluated by visual inspection and sensory evaluation after the standing step S1-2 was completed. The evaluation criteria were as follows: 1 point was assigned to the hardness of the boiled udon noodles before the mixing and standing steps. Additionally, 400g of boiled udon noodles were mixed with 30g of enzyme solution containing dashi broth and 0.03mL of "Fungamyl 800L," an example of amylase, and after a reaction time of 18 hours and standing, the degree of softening of the flour-containing noodles was assigned a score of 5. The degree of softening of the flour-containing noodles in samples B1 to B5 was relatively evaluated based on the above scores of 1 and 5.

[0051] As shown in Figure 4, in sample B1, the noodles had begun to soften, and a paste-like liquid was observed around the noodles, but they remained harder than when "Fungamyl 800L" was used as the enzyme (5 points). In sample B2, the softening was more advanced than in sample B1, and the noodles were so soft that they could be crushed when pressed with a finger. The amount of paste-like liquid had also increased, and the softening was more advanced than when "Fungamyl 800L" was used as the enzyme (5 points). In sample B3, the noodles were so soft that they could be crushed when pressed with a finger, and the softening was even more advanced than in sample B2. In sample B4, the softening was more advanced than in sample B1, and the noodles were so soft that they could be crushed when pressed with a finger. A paste-like liquid was also observed around the noodles, but they remained harder than when "Fungamyl 800L" was used as the enzyme (5 points). Sample B5 showed more softening than sample B4, and also more softening than when "Fungamyl 800L" was used as the enzyme (5 points). Furthermore, sample B5 showed more softening than sample B3, which had a reaction time of 24 hours, and was the most softened sample among samples B1 to B5.

[0052] When using "Biozyme A," an example of amylase, it was observed that when the reaction time was short (2 hours), the softening process tended to be less pronounced than when using "Fungamyl 800L." Furthermore, when the reaction time was long (18 hours or more), it was confirmed that a softening effect almost equivalent to that obtained with "Fungamyl 800L" was achieved. From these results, it can be concluded that even with the same concentration of enzyme solution, the reaction time required for the reaction between the flour-containing noodles and the enzyme solution during the standing process can be controlled by changing the amount of enzyme solution added. Note that the manufacturing conditions for samples B1 to B5 in Test Example 3 are examples of the first embodiment and do not limit the scope of the first embodiment.

[0053] [Test Example 4] In Test Example 4, when protease was used as the enzyme, the effect of the type of protease and the reaction time during the standing process on the degree of softening of the softened noodles was investigated. In Test Example 4, udon noodles were used as the flour-containing noodles, and after mixing the broth with an enzyme solution containing protease as the enzyme, samples C1 to C8, which were mixtures of flour-containing noodles and enzyme solution, were prepared by standing for a predetermined reaction time.

[0054] (Test condition 4) Enzymes: Protease / 0.01g or 0.108g Enzyme solution: 30g Noodles containing grain flour: Udon (moisture content approximately 75% by mass) / 400g Reaction temperature: 5℃ Reaction time: 2 hours to 24 hours For samples C1-C6, 400g of boiled udon noodles containing grain flour were used. For samples C1-C3, 30g of enzyme solution containing 0.01g of "Neutrase 1.5MG" was used. For samples C4-C6, 30g of enzyme solution containing 0.01g of "Alcalase 2.4L FG" was used. For samples C7 and C8, 30g of enzyme solution containing 0.108g of "Protin SD-NY10" was used. "Neutrase 1.5MG," "Alcalase 2.4L FG," and "Protin SD-NY10" are examples of proteases. The broth contained bonito and kelp stock and did not contain any other seasonings.

[0055] In the mixing step S1-1, the above-mentioned flour-containing noodles and enzyme solution were mixed and brought into contact with each other. Then, in the standing step S1-2, different reaction times were set for samples C1 to C8, and they were left to stand in a refrigerator at a temperature of 5°C. The reaction time for samples C1, C4, and C7 was 2 hours, the reaction time for samples C2, C5, and C8 was 18 hours, and the reaction time for samples C3 and C6 was 24 hours.

[0056] For samples C1 to C8, the crushing process in steps S1-3 was omitted. Instead, the degree of softening of the flour-containing noodles was evaluated by visual inspection and sensory evaluation by touch after the standing process in step S1-2 was completed. The evaluation criteria in Test Example 4 are the same as those in Test Example 3.

[0057] As shown in Figure 5, in sample C1, the outside of the noodles had a soggy texture, and both the inside and outside of the noodles were soft. In sample C2, both the inside and outside of the noodles were softer than in sample C1, and the softening was more advanced than when "Fungamyl 800L" was used as the enzyme (5 points). In sample C3, both the inside and outside of the noodles were softer than in sample C2, and the noodles were soft enough to be crushed when pressed with a finger.

[0058] In sample C4, the outside of the noodles reacted slightly, releasing a small amount of moisture and becoming softer, but the inside of the noodles still retained some hardness, making them harder than sample C1. In sample C5, the reaction progressed further on the outside of the noodles, making them softer than sample C4, but the elasticity of the udon noodles remained. Sample C5 retained more hardness than sample C2 and the sample using "Fungamyl 800L" as the enzyme (5 points). Sample C6 was softer than sample C5, and the outside of the noodles in particular was more swollen, to the point where the noodles could be crushed when pressed with a finger, but it retained more hardness than samples C2 and C3.

[0059] In sample C7, no change was observed in the appearance of the noodles, and although they were slightly softened when pressed with a finger, they still retained some firmness. In sample C8, the softening was more advanced than in sample C7, and a paste-like liquid was observed around the noodles. In sample C8, the noodles were softened to the point where they could be crushed when pressed with a finger, and the degree of softening was almost the same as when "Fungamyl 800L" was used as the enzyme (5 points).

[0060] From the above, it was confirmed that even when protease alone was used as the enzyme, the softening of udon noodles containing grain flour was confirmed. When protease was used as the enzyme, it was confirmed that the outer part of the grain flour-containing noodles softened preferentially. Furthermore, when comparing amylase and protease, it was difficult to say definitively which had a greater softening effect, and it was confirmed that the magnitude of the softening effect varied depending on the type of amylase and protease. Note that the manufacturing conditions for samples C1 to C8 in Test Example 4 are just one example of the first embodiment and do not limit the first embodiment.

[0061] [Test Example 5] In Test Example 5, the effect of the type of enzyme and the reaction time during the standing process on the degree of softening of the softened noodles was investigated when an enzyme solution containing both amylase and protease was used as the enzyme. In Test Example 5, udon noodles were used as the flour-containing noodles, and after mixing the broth with an enzyme solution containing amylase and protease as enzymes, samples D1 to D10, which were mixtures of flour-containing noodles and enzyme solution, were prepared by standing for a predetermined reaction time.

[0062] (Test condition 5) Amylase: 0.03 mL, 0.039 g, or 0.078 g Protease: 0.01g, 0.054g, or 0.108g Enzyme solution: 30g Noodles containing grain flour: Udon (moisture content approximately 75% by mass) / 400g Reaction temperature: 5℃ Reaction time: 2 hours to 24 hours For samples D1-D10, 400g of boiled udon noodles containing grain flour were used. For samples D1-D3, 30g of enzyme solution containing 0.03mL of "Fungamyl 800L," an example of amylase, and 0.01g of "Neutrase 1.5MG," an example of protease, was used. For samples D4-D6, 30g of enzyme solution containing 0.03mL of "Fungamyl 800L," an example of amylase, and 0.01g of "Alcalase 2.4L FG," an example of protease, was used. For samples D7 and D8, 30g of enzyme solution containing 0.039g of "Biozyme A," an example of amylase, and 0.054g of "Protin SD-NY10," an example of protease, was used. Samples D9 and D10 used 60 g of enzyme solution containing 0.078 g of "Biozyme A," an example of amylase, and 0.108 g of "Protin SD-NY10," an example of protease. The broth contained bonito and kelp stock, but no other seasonings.

[0063] In the mixing step S1-1, the above-mentioned flour-containing noodles and enzyme solution were mixed and brought into contact with each other. Then, in the standing step S1-2, different reaction times were set for samples D1 to D10, and they were left to stand in a refrigerator at a temperature of 5°C. The reaction time for samples D1, D4, D7, and D9 was 2 hours, the reaction time for samples D2, D5, D8, and D10 was 18 hours, and the reaction time for samples D3 and D6 was 24 hours.

[0064] For samples D1 to D10, the crushing process in steps S1-3 was omitted. Instead, the degree of softening of the flour-containing noodles was evaluated by visual inspection and sensory evaluation by touch after the standing process in step S1-2 was completed. The evaluation criteria in Test Example 5 are the same as those in Test Example 3.

[0065] As shown in Figure 5, in sample D1, both the inside and outside of the noodles were soft, and moisture was released from the entire noodle. In contrast to sample C1 in Test Example 4, where the outside of the noodles softened preferentially, in sample D1, a tendency for the entire noodle to soften was observed. In sample D1, the overall softening was comparable to that of sample C1 in Test Example 4. In sample D2, both the inside and outside of the noodles were softer than in sample D1. In sample D2, the outside of the noodles had a mushy texture and could be crushed when pressed with a finger. Furthermore, in sample D2, the softening was more advanced than when "Fungamyl 800L" was used as the enzyme (5 points), and also more advanced than in sample C2 in Test Example 4. In sample D3, both the inside and outside of the noodles were even softer than in sample D2. Sample D3 was one of the most softened samples among samples D1-D10, samples B1-B5 in Test Example 3, and samples C1-C8 in Test Example 4.

[0066] In sample D4, both the inside and outside of the noodles were softened to the same extent as sample D1, and the softening of the inside of the noodles was more advanced than in sample C4 in test example 4. In addition, although moisture was released from the entire noodle in sample D4, the amount of dissolved moisture was less than in sample D1. In sample D5, both the inside and outside of the noodles were softer than in sample D4, and the outside of the noodles in particular was so soft that it was swollen and could be crushed when pressed with a finger. Furthermore, in sample D5, the softening was more advanced than in sample C5 in test example 4, and in the case where "Fungamyl 800L" was used as the enzyme (5 points), but the noodles as a whole retained more hardness than in sample D2. In sample D6, it was softer than in sample D5, and the outside of the noodles in particular was more swollen and could be crushed when pressed with a finger. Furthermore, in sample D6, the softening of the inside of the noodles was more advanced than in sample C6 in test example 4, but the outside of the noodles retained more hardness than in sample D3.

[0067] In sample D7, the noodles were so soft that they could be crushed when pressed with a finger, and a paste-like liquid was observed around the noodles. Sample D7 showed more softening than sample B1 in test example 3 and sample C7 in test example 4. In sample D8, the noodles were even more softened than in sample D7, and could be crushed when pressed with a finger. In sample D8, the softening was more advanced than when "Fungamyl 800L" was used as the enzyme (5 points), and also more advanced than in sample B2 in test example 3 and sample C8 in test example 4. In sample D9, the noodles were so soft that they could be crushed when pressed with a finger, and a paste-like liquid was observed around the noodles. Furthermore, sample D9 showed more softening than in sample D7 and when "Fungamyl 800L" was used as the enzyme (5 points). Also, sample D9 showed more softening than in sample B4 in test example 3. In sample D10, the noodles were even more swollen and softened than in sample D9, to the point where they could be crushed when pressed with a finger. Sample D10 was softer than sample B5 in Test Example 3. Among samples D1-D10, samples B1-B5 in Test Example 3, and samples C1-C8 in Test Example 4, sample D10 represented one of the most advanced levels of softening.

[0068] From the above, it was confirmed that when both amylase and protease are used as enzymes, the softening effect of flour-containing noodles is greater than when the same type of amylase or protease is used as the enzyme alone at the same reaction time. Note that the manufacturing conditions for samples D1 to D10 in Test Example 5 are an example of the first embodiment and do not limit the first embodiment.

[0069] [Examples of noodle softening agents] The inventors conducted the following Test Example 6 to investigate how to utilize the softened noodles produced by the above manufacturing method. Test Example 6 will be described below with reference to Figure 7.

[0070] [Test Example 6] In Test Example 6, as an example of a food derived from cereal flour, donut samples E1 to E9 were prepared using softened noodles. Samples E1 to E8 used 400g of boiled udon noodles as the cereal flour-containing noodles, broth, and an enzyme solution containing at least one of amylase and protease as the enzyme. Sample E1 used 30g of enzyme solution containing 0.03mL of "Fungamyl 800L," an example of amylase. Sample E2 used 30g of enzyme solution containing 0.039g of "Biozyme A," an example of amylase. Sample E3 used 60g of enzyme solution containing 0.078g of "Biozyme A," an example of amylase. Sample E4 used 30g of enzyme solution containing 0.01g of "Neutrase 1.5MG," an example of protease. Sample E5 used a 30g enzyme solution containing 0.03mL of "Fungamyl 800L," an example of amylase, and 0.01g of "Neutrase 1.5MG," an example of protease. Sample E6 used a 30g enzyme solution containing 0.03mL of "Fungamyl 800L," an example of amylase, and 0.01g of "Alcalase 2.4L FG," an example of protease. Sample E7 used a 30g enzyme solution containing 0.039g of "Biozyme A," an example of amylase, and 0.054g of "Protin SD-NY10," an example of protease. Sample E8 used a 60g enzyme solution containing 0.078g of "Biozyme A," an example of amylase, and 0.108g of "Protin SD-NY10," an example of protease. Furthermore, the broth contains bonito stock and kelp stock, but does not contain any other seasonings.

[0071] In samples E1 to E8, in the mixing step S1-1, the above-mentioned flour-containing noodles and enzyme solution were mixed and brought into contact with each other. Then, in the standing step S1-2, the mixture was left to stand in a refrigerator at 5°C for 18 hours. Next, in the crushing step S1-3, 30g of water was added to the mixture of flour-containing noodles and enzyme solution to adjust the hardness, and then the mixture was stirred for one minute at 12,000 rpm using a simple mixer (Tescom Electric Co., Ltd., TM8300). This produced the softened noodles that would be the raw material for the donuts of samples E1 to E8. Next, 200g of commercially available pancake mix was added to the softened noodles and mixed with a rubber spatula to form a dough. The dough was then shaped into balls of about 18g each and fried in oil at 175°C for 3 minutes to produce the donuts of samples E1 to E8.

[0072] In sample E9, during the mixing step S1-1, 400g of boiled udon noodles, used as the flour-containing noodles, were mixed with 100g of enzyme-free broth for comparison, and immediately stirred at 18,000 rpm for one minute. This prepared the mixture that would be the raw material for the donuts of sample E9. In sample E9, simply adding broth to the flour-containing noodles was insufficient to mix the mixture using the simple mixer described above, so a commercial mixer with stronger mixing power was used instead. Next, 200g of commercially available pancake mix was added to the mixed mixture of flour-containing noodles and broth and mixed with a rubber spatula to form a dough. The dough was then shaped into balls of approximately 18g each and fried in 175°C oil for 3 minutes to produce the donuts of sample E9.

[0073] For samples E1 to E8, the ease with which the noodle softener mixed with the pancake mix was evaluated using sample E9 as the baseline. A score of 2 was given if it mixed more easily than sample E9, 1 was given if it mixed at the same level as sample E9, and 0 was given if it mixed less easily than sample E9.

[0074] As shown in Figure 7, samples E1 to E8 all blended better with the pancake mix and mixed more uniformly compared to sample E9. In particular, samples E4 to E8, which contained protease in the enzyme solution, softened the outer part of the noodles more effectively, making it easier to mix the softened noodles with the pancake mix.

[0075] Furthermore, all of samples E1 to E9 had a chewy and moist texture, and no significant differences in texture were observed among samples E1 to E9. In terms of taste, samples E1 to E3 and E5 to E8, which contained amylase in the enzyme solution, had a sweeter dough than sample E9. Based on the above, we were able to produce donuts with a suitable texture as a grain flour-derived food using noodle softener.

[0076] The manufacturing conditions for samples E1 to E8 are examples of the first embodiment and do not limit the first embodiment. Furthermore, the manufacturing conditions for sample E9 are a specific example that serves as a reference for explaining the effects of the first embodiment.

[0077] [Effects of the First Embodiment] According to the first embodiment described above, the following effects can be obtained. (1-1) The flour-containing noodles can be softened by a simple process of bringing them into contact with an enzyme solution containing water and enzymes. This allows, for example, flour-containing noodles that have exceeded their predetermined storage period to be reused in a form that has new added value as a raw material for flour-derived foods.

[0078] (1-2) Because the mass of the enzyme solution is less than the mass of the flour-containing noodles, the concentration of components derived from the flour-containing noodles in the softened noodles can be increased compared to the case where the mass of the enzyme solution is greater than or equal to the mass of the flour-containing noodles. Furthermore, to lower the concentration of components derived from the flour-containing noodles in the softened noodles, it is only necessary to add water to the softened noodles. Therefore, the range of applications for the softened noodles can be expanded. The volume and weight of the mixture of flour-containing noodles and enzyme solution are reduced. Therefore, the space required to store the mixture of flour-containing noodles and enzyme solution is reduced, so the manufacturing method for the softened noodles can be carried out even in places with limited space, such as restaurants. In addition, the workload of tasks such as moving the mixture of flour-containing noodles and enzyme solution is reduced.

[0079] (1-3) By adding the crushing step in step S1-3 after the standing step in step S1-2, the particles of flour-containing noodles contained in the softened noodles can be made finer so that no clumps of flour-containing noodles remain in the softened noodles. This makes it easier to mix the softened noodles with other ingredients when using them as a raw material for a new food product.

[0080] (1-4) By having the enzyme solution in a mass ratio of 1% to 50% or less, more preferably 5% to 25%, relative to the flour-containing noodles, the volume of the mixture of flour-containing noodles and enzyme solution can be reduced, and the weight of the mixture can be reduced.

[0081] (1-5) By adjusting the amount of enzyme added, the reaction time required for the mixture of flour-containing noodles and enzyme solution to reach an optimal softening state can be set to 12 to 18 hours. In this case, for example, in a restaurant, it becomes possible to carry out the settling process during the off-hours period between the end of business and the start of business the following day.

[0082] (1-6) By having the enzyme solution contain both amylase and protease as enzymes, the proteins contained in the flour-containing noodles can be broken down by the protease, and the carbohydrates contained in the flour-containing noodles can be broken down by the amylase. Therefore, the softening effect of the flour-containing noodles by the enzyme can be enhanced more than when the enzyme solution contains only one of amylase or protease.

[0083] [Example of modification of the first embodiment] Furthermore, the first embodiment described above can be implemented with the following modifications. The reaction time does not have to be between 12 and 18 hours; for example, the amount of enzyme added may be increased so that the reaction time is less than 12 hours. Alternatively, the amount of enzyme added may be decreased so that the reaction time exceeds 18 hours. In this case, the amount of enzyme added is reduced, which can lead to cost reduction.

[0084] The mass of the enzyme solution does not have to be between 1% and 50% by mass relative to the flour-containing noodles, as long as it is less than the mass of the flour-containing noodles. For example, the mass of the enzyme solution may be less than 1% or more than 50% by mass relative to the flour-containing noodles, so that the noodle softener has a viscosity suitable for use as a raw material for flour-derived foods.

[0085] If, after the standing process in step S1-2 is completed, the mixture of flour-containing noodles and enzyme solution has softened to a state where it can be used as a noodle softener, which is a raw material for flour-derived foods, the crushing process in step S1-3 may be omitted.

[0086] • In the manufacture of grain flour-derived foods, other ingredients may be added in addition to noodle softeners. Furthermore, noodle softeners may be used not only as raw materials for the grain flour-derived foods mentioned above, but also, for example, as part of the raw materials for animal feed.

[0087] [Second Embodiment] The second embodiment of the method for producing softened noodles will be described below with reference to Figures 8 and 9. In the first embodiment, an example was given in which an enzyme solution containing at least one of amylase and protease was added to the flour-containing noodles during the mixing process. In the second embodiment, a case will be described in which an enzyme solution containing amylase and an enzyme solution containing protease are added separately to the flour-containing noodles.

[0088] [First mixing process] As shown in Figure 8, the method for producing softened noodles in the second embodiment includes steps S2-1 to S2-5. Step S2-1 is a first mixing step in which the flour-containing noodles and the first enzyme solution are mixed and brought into contact. The first enzyme solution contains water and protease, which is an example of an enzyme. The flour-containing noodles and the water and protease contained in the first enzyme solution are the same as those used in the first embodiment.

[0089] [First standing step] Step S2-2 is a first standing step in which the mixture of the flour-containing noodles and the first enzyme solution is left to stand in a cool, dark place such as a refrigerator for a first reaction time required for the reaction time between the flour-containing noodles and the protease. The first reaction time is, for example, 1 hour or more and 3 hours or less, more preferably 2 hours.

[0090] [Second mixing process] Step S2-3 is a second mixing step in which the mixture of the flour-containing noodles and the first enzyme solution, which have undergone the first standing step, is further mixed with and brought into contact with the second enzyme solution. The second enzyme solution contains water and amylase, which is an example of an enzyme. The flour-containing noodles and the water and amylase contained in the second enzyme solution are the same as those used in the first embodiment.

[0091] Furthermore, the sum of the masses of the first enzyme solution and the second enzyme solution is set to be less than the mass of the flour-containing noodles. Preferably, the sum of the masses of the first enzyme solution and the second enzyme solution is 1% to 50% of the mass of the flour-containing noodles, and more preferably 5% to 25%.

[0092] [Second standing process] Step S2-4 is a second settling step in which the mixture of the flour-containing noodles, the first enzyme solution, and the second enzyme solution is left to stand in a cool, dark place such as a refrigerator for a second reaction time necessary for the softening of the flour-containing noodles. The second reaction time is, for example, longer than the first reaction time, preferably 12 hours or more and 18 hours or less.

[0093] In the first mixing step and the first standing step, the flour-containing noodles are treated with protease, which preferentially softens the area near the surface of the flour-containing noodles. Then, in the second mixing step and the second standing step, the flour-containing noodles are treated with amylase, which breaks down the starch in the flour-containing noodles, softening the entire flour-containing noodle.

[0094] [Crushing process] Step S2-5 is a crushing step in which the flour-containing noodles that have undergone the second settling step, the first enzyme solution, and a mixture of the second enzyme solution are stirred to further crush the flour-containing noodle particles present in the softened noodle material. The details of the crushing step are the same as in the first embodiment.

[0095] [Test Example 7] The inventors conducted the following Test Example 7 to investigate the effect of the timing of adding amylase and protease in the noodle softening method. Test Example 7 will be described below with reference to Figure 9.

[0096] In Test Example 7, Samples F1 and F2 were prepared as mixtures of flour-containing noodles, a first enzyme solution, and a second enzyme solution, manufactured through steps S2-1 to S2-4. For Samples F1 and F2, 400g of boiled udon noodles were used as the flour-containing noodles. For Sample F1, 30g of enzyme solution containing dashi broth and 0.01g of "Neutrase 1.5MG," an example of a protease, was used as the first enzyme solution. For Sample F2, 30g of enzyme solution containing dashi broth and 0.01g of "Alcalase 2.4L FG," an example of a protease, was used as the first enzyme solution. For Samples F1 and F2, 30g of enzyme solution containing dashi broth and 0.03mL of "Fungamyl 800L," an example of an amylase, was used as the second enzyme solution. The dashi broth contained bonito and kelp broth and no other seasonings.

[0097] In the first mixing step of step S2-1, the flour-containing noodles and the first enzyme solution were mixed and brought into contact with each other. Then, in the first standing step of step S2-2, the mixture was left to stand for 2 hours in a refrigerator at a temperature of 5°C as the first reaction time. In the second mixing step of step S2-3, the mixture of flour-containing noodles and the first enzyme solution was mixed and brought into contact with the second enzyme solution. Then, in the second standing step of step S2-4, the mixture was left to stand for 16 hours in a refrigerator at a temperature of 5°C as the second reaction time.

[0098] For samples F1 and F2, the crushing step S2-5 was omitted. Instead, the degree of softening of the flour-containing noodles was evaluated by visual inspection and sensory evaluation by touch after the standing step S2-4 was completed. The evaluation criteria in Test Example 7 are the same as those in Test Example 3.

[0099] As shown in Figure 9, in sample F1, both the inside and outside of the noodles were very soft, and it became liquid simply by stirring by hand. Sample F1 was softer than sample D2 in Test Example 5. Sample D2 was prepared with the same type and amount of amylase and protease as sample F1, and the reaction time was at the same level as the sum of the first and second reaction times in sample F1. In sample F2, both the inside and outside of the noodles were softened to the point where they could be easily crushed by light pressure with a finger, but the noodles retained more firmness than sample F1. Sample F2 was softer than sample D5 in Test Example 5. Sample D5 was prepared with the same type and amount of amylase and protease as sample F2, and the reaction time was at the same level as the sum of the first and second reaction times in sample F2.

[0100] From the above, it was confirmed that adding the first enzyme solution to the flour-containing noodles in the first mixing step, and then adding the second enzyme solution in the second mixing step, resulted in a greater softening effect on the flour-containing noodles than adding the same type of amylase and protease simultaneously at the same reaction time. Note that the manufacturing conditions for samples F1 and F2 in Test Example 7 are an example of the second embodiment and do not limit the second embodiment.

[0101] [Effects of the second embodiment] According to the second embodiment described above, the following effects can be obtained. (2-1) According to the above manufacturing method, in the first mixing step, the area near the surface of the flour-containing noodles can be preferentially softened by protease. Subsequently, in the second mixing step, the entire flour-containing noodles can be effectively softened by amylase. This makes it possible to enhance the softening effect of the flour-containing noodles by enzymes more than when protease and amylase are added simultaneously. Furthermore, when amylase and protease are added simultaneously in the mixing step, as in the first embodiment, the manufacturing process can be simplified compared to when amylase and protease are added separately at different times.

[0102] (2-2) The method for producing softened noodles according to the second embodiment can also obtain the same effects as in (1-1) of the first embodiment. (2-3) The same effect as in (1-2) of the first embodiment can be obtained if the sum of the masses of the first enzyme solution and the second enzyme solution is less than the mass of the flour-containing noodles. Furthermore, if the sum of the masses of the first enzyme solution and the second enzyme solution is 1% or more and 50% or less, more preferably 5% or more and 25% or less, the same effect as in (1-4) of the first embodiment can be obtained.

[0103] (2-4) By adding the crushing step of step S2-5 after the second settling step of step S2-4, the same effect as in (1-3) in the first embodiment can be obtained. (2-5) In the second settling process of step S2-4, if the second reaction time is set to 12 hours or more and 18 hours or less, it becomes possible to carry out the second settling process using the time outside of business hours, such as from the end of business to the start of business the next day, in a restaurant.

[0104] [Example of modification of the second embodiment] Furthermore, the second embodiment described above can be implemented with the following modifications. The second reaction time in the second settling step does not have to be between 12 and 18 hours; for example, the amount of enzyme added may be increased so that the second reaction time in the second settling step is less than 12 hours. Alternatively, the amount of enzyme added may be decreased so that the second reaction time in the second settling step is more than 18 hours. In this case, the amount of enzyme added is reduced, which can lead to cost reduction.

[0105] The sum of the masses of the first enzyme solution and the second enzyme solution is not limited to a mass ratio of 1% to 50% relative to the flour-containing noodles, as long as it is less than the mass of the flour-containing noodles. It can be adjusted as appropriate so that the noodle softener has a viscosity suitable for use as a raw material for flour-derived foods.

[0106] If, at the completion of the second settling step in step S2-4, the mixture of flour-containing noodles, the first enzyme solution, and the second enzyme solution has softened to a state where it can be used as a noodle softener, which is a raw material for flour-derived food products, the crushing step in step S2-5 may be omitted.

Claims

1. A method for producing a softened noodle product that includes a noodle dough containing grain flour and at least one of the noodle doughs formed from the grain flour containing noodles, The process includes a mixing step of bringing the aforementioned flour-containing noodles into contact with an enzyme solution containing water and enzymes. The enzyme is at least one of amylase and protease. The mass of the enzyme solution is less than the mass of the flour-containing noodles. The aforementioned softened noodles are used as raw materials for grain flour-derived foods. A method for manufacturing softened noodles.

2. The process includes reacting the flour-containing noodles with the enzyme, followed by a crushing step of crushing the flour-containing noodles. A method for producing softened noodles according to claim 1.

3. The enzyme solution is present in an amount of 5% to 25% by mass relative to the flour-containing noodles. A method for producing softened noodles according to claim 1 or 2.

4. The enzyme solution contains amylase and protease as the enzymes. A method for producing softened noodles according to any one of claims 1 to 3.

5. The mixing step is a first mixing step of bringing the flour-containing noodles into contact with water and a first enzyme solution containing protease, The method for producing the softened noodle further includes, after the first mixing step, a second mixing step in which the flour-containing noodles are brought into contact with a second enzyme solution containing water and amylase. The sum of the masses of the first enzyme solution and the second enzyme solution is less than the mass of the flour-containing noodles. A method for producing softened noodles according to claim 1.

6. A method for producing softened noodles according to any one of claims 1 to 5, This includes manufacturing a food product derived from cereal flour using the aforementioned softened noodle product as a raw material. A method for producing grain flour-derived foods.

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