TWI656845B - Method for manufacturing noodles, method for loosening and improving surface noodles Loosen the modifier - Google Patents

Abstract

An object of the present invention is to provide a method and a surface release improving agent which are capable of efficiently producing a delicious noodle such as a reduction in quality such as release deterioration during storage. In the present invention, by adding a lipase having a 1,3-position specificity to a lipase and an amylase to the surface, the loosening deterioration during storage can be surprisingly improved, and further, by using water-soluble hemicellulose in combination, further The loosening of the improved surface.

Description

Method for manufacturing noodles, method for loosening and improving surface noodles Loosen the modifier

The present invention relates to a method for producing a noodle and a surface release improving agent.

Due to the diversification of food in recent years, the demand for processed foods has increased. Especially for noodles, a large number of processed and conditioned products are sold in convenience stores, super markets, etc., and are consumed by many consumers.

Particularly problematic for these distributed and commercially available processed foods is the convenience of processing and quality deterioration due to passage of time. The noodles usually contain starch, which flows out to the surface of the food during processing and conditioning, causing the food to stick to each other. As a result, it is difficult to subdivide into a meal component due to the adhesion of the faces to each other, or it is difficult to mix with juice or sauce when eating. In the case of instant noodles, it is difficult for the surface to adhere to the hot water back. Such problems lead to lower production efficiency and cost up, which in turn leads to the following results: even foods that have been made are unpalatable and unpalatable when eaten.

As a prior method for eliminating the adhesion between the foods and improving the looseness, a method of adding a liquid having a loosening function to the noodles is known. For example, there is a method of mixing fats and oils or emulsified fats and oils (Patent Document 1), but if fats and oils are used for the release agent, When it is eaten, it produces oil slick on the soup, which cannot be used for noodles or buckwheat or udon noodles. In addition, there is a method of adding a sucrose fatty acid ester having a high hydrophilic lipophilic balance (HLB) (Patent Document 2), a method of adding an organic acid (Patent Document 3), and processing while applying mechanical vibration. In the method of using water-soluble hemicellulose (Patent Document 4), etc., it is not possible to obtain sufficient release property, and when an emulsifier is used alone, there is a problem that the texture is deteriorated.

Previously, a method of adding an enzyme to a noodle dough was known. For example, Patent Document 5 to Patent Document 9 describe a method of adding lipase to a dough of a dough. All of these methods confirmed the effect of improving the mouthfeel or loosening, but the effect was insufficient.

The addition of the amylase is also described in Patent Document 10, but the effect of the release property is insufficient, and the method is a method of subjecting the gelatinized noodles to amylase treatment and deactivation by heating. Lack of simplicity.

[Prior Art Literature]

[Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. Hei 3-175940

[Patent Document 2] Japanese Patent Publication No. Sho 60-8103

[Patent Document 3] Japanese Patent Laid-Open No. 61-181350

[Patent Document 4] Japanese Patent Laid-Open No. Hei 6-121647

[Patent Document 5] Japanese Patent Laid-Open No. Hei 5-292908

[Patent Document 6] Japanese Patent Laid-Open No. Hei 6-113771

[Patent Document 7] Japanese Patent Laid-Open No. Hei 9-70269

[Patent Document 8] Japanese Patent Laid-Open Publication No. 2001-224299

[Patent Document 9] Japanese Patent Laid-Open Publication No. 2001-327257

[Patent Document 10] Japanese Patent Laid-Open No. Hei 07-123943

An object of the present invention is to provide a method and a surface release improving agent which are capable of efficiently producing a delicious noodle such as a reduction in quality such as release deterioration during storage.

The inventors of the present invention have conducted intensive studies in view of the above problems, and as a result, it has been found that by adding a lipase having a 1,3-position specificity and an amylase to the surface, the elastic or sticky surface is not opposite. In the case where the taste or the flavor is affected, the loosening deterioration during storage is surprisingly improved. Further, it has been found that the present invention is further improved by further improving the surface loosening by further using water-soluble hemicellulose.

That is, the present invention is: (1) A method for producing a noodle comprising a 1,3-position-specific lipase and a relative unit of 1 to 20 units per 1 g of the raw material powder. (1) The method for producing a noodle according to (1), wherein the amylase is an alpha-amylase; (3) The method for producing a noodle according to (1) or (2) further contains water-soluble (4) The method for producing a noodle according to (3), wherein the water-soluble hemicellulose is derived from a bean; (5) the method for producing a noodle according to (4), wherein the bean is (6) A noodle obtained by the production method according to any one of (1) to (5); (7) a method for improving the loosening of a noodle, characterized in that : adding 1 to 20 units of a lipase having a 1,3-position specificity to 1 g of the raw material powder, and adding 0.1 to 5 units of amylase to the dough with respect to 1 g of the raw material powder; (8) A surface release improving agent comprising: 1,3-position-specific lipase of 1 unit to 20 units with respect to 1 g of raw material powder, and 0.1 unit to 5 unit with respect to 1 g of raw material powder Amylase.

According to the present invention, by adding a lipase having a 1,3-position specificity and an amylase to the surface, the looseness of the noodle can be improved even after storage, and the elasticity or viscosity of the surface is maintained. Effect. Further, the release property is further improved by using water-soluble hemicellulose in combination.

Hereinafter, the present invention will be specifically described.

(Noodles)

The noodles of the present invention are dry noodles, noodles, fried noodles, hot air-dried instant noodles, freeze-dried instant noodles, and the like, and specific examples thereof include buckwheat, udon noodles, linguine noodles, Chinese noodles, pasta (pasta), and macaroni. Face (macaroni), noodle, pho, korea, winter powder, etc.

Among these noodles, the family-conditioned side is represented by a finished product type processed food for immediate consumption or a semi-finished product to be conditioned when consumed, and includes room temperature, refrigeration, freezing, and freezing temperature. ) and other methods of food circulating in the market.

(Lipase)

The lipase having a 1,3-position specificity used in the present invention may be applied to a pancreas or a liver, in addition to a lipase derived from a microorganism such as bacteria, mold, yeast, filamentous fungus or actinomycete. Lipases of animals such as milk and saliva, and lipases derived from plants such as rice bran, ramie, oats, wheat, rapeseed, and peanuts. Further, the lipase may be a crude enzyme containing the lipase in addition to the purified lipase, for example, an enzyme derived from a microorganism, and a fat containing a medium containing the cultured microorganism. An aqueous solution of the enzyme and an article obtained by drying the same.

The source of the 1,3-position-specific lipase is preferably a lipase derived from an animal such as a pancreas, a liver, a milk or a saliva, and in the case of a microorganism, preferably a genus Aspergillus and Rhizomucor. Genus, Thermomyces, Rhizopus, and bacterium Chromobacterium, Mucor, Saccharomycopsis, Phycomyces, Alcaligenes, Pseudomonas.

In order to increase the lipolysis activity of the solid component unit of the lipase preparation, the lipase of the present invention preferably has a normal enzyme purification method or a lipase high secretion production to increase the purity of the lipase. A lipase that is made by a fine system. In addition, lipases may also use genetically recombinant lipases.

Whether or not the lipase has a 1,3-position specificity can be, for example, "an index that quantitatively expresses the positional specificity of a lipase" (Journal of the Institute of Enzyme Engineering, No. 5, 405-421 (1988)) The test methods described are evaluated. When a commercially available enzyme is mentioned, it can be exemplified by lipase A "Amano" 6, lipase G "Amano" 50, lipase DF "Amano" 15 (Amano enzyme product (Amano) Enzyme)), lipase A-10D (Nagase Chemtex), Bakezyme L80000B (DSM), and the like. On the other hand, examples of the lipase having no 1,3-position specificity include lipase AY "Amano" 30D-K (Amano Enzyme), lipase MY, lipase OF ( Famous sugar industry) and so on.

The lipase having a 1,3-position specificity of the present invention is preferably formulated in a range of from 1 unit to 20 units, relative to 1 g of the raw material powder used in the surface, and more preferably in a range of from 2 to 15 units. When the content of the lipase having a 1,3-position specificity is too small, the surface looseness is insufficient, and if the content of the lipase having a 1,3-position specificity is too large, the fatty acid may be derived from the fatty acid. Bad flavor.

In addition, the one unit of the lipase having a 1,3-position specificity in the present invention is represented by JIS0601^-1995 "Method for measuring the activity of industrial lipase". Determined by the method. That is, the one unit means the amount of the enzyme which releases 1 μmol of the fatty acid from the matrix (olive oil) in 1 minute under predetermined conditions.

The reason why the lipase contributes to the loosening of the surface is that the fat contained in the wheat is decomposed in the dough of the dough to form a monoglyceride or a diglyceride. It is presumed that the produced monoglyceride or diglyceride acts on the starch of the dough on the surface to improve the looseness. It is presumed that among the lipases having a 1,3-position specificity, the fatty acids at the 2-position are cleaved, so that most of the reaction stops in the state of the monoglyceride, but in the lipase which is randomly applied, the fatty acids at all positions are cut off. Therefore, it is not easy to loosen, and it is prone to undesirable flavor derived from fatty acids.

(amylase)

The amylase used in the present invention can be exemplified by: derived from cattle. The amylase of animals such as pig pancreas is derived from amylase of plants such as malt, barley, wheat, sweet potato, soybean, etc., and is derived from amylases of microorganisms such as bacteria, mold, yeast, filamentous fungi, and actinomycetes. Furthermore, the amylase may be a crude enzyme containing the amylase in addition to the purified amylase, for example, an enzyme derived from a microorganism, including an amylase containing a medium component obtained by culturing the microorganism. An aqueous solution, and an article obtained by drying it. In the case of a microorganism, an amylase derived from the genus Bacillus or Aspergillus may be mentioned, and α-amylase, β-amylase, glucoamylase, etc. may be exemplified, and α is preferably α. - Amylase.

These amylases may be used alone or in combination of two or more.

The amylase is preferably blended in a range of 0.1 unit/g to 5 units/g with respect to 1 g of the raw material powder used in the surface, and more preferably in a range of 0.2 unit/g to 3 units/g. When the content of the amylase is too small, the looseness of the surface becomes insufficient, and if the content of the amylase is too large, the surface may become too soft.

In addition, the one unit of the amylase in the present invention is measured by the method described in the "α-amylase activity measurement method" described in the existing additive autonomy standard. In other words, the "unit" indicates the amount of enzyme which reduces the blue color of iodine due to iodine by 10% in one minute when the test is carried out under predetermined conditions using potato starch as a substrate.

In the present invention, the raw material powder is a dough for the surface, and most of the wheat flour is used, and may also contain cereal flour such as barley, rye, soybean, other beans, buckwheat, rice, corn, and the like. In addition, it may also contain protein, protein degradation products and peptides such as starch, processed starch, sugar, water-soluble dietary fiber, insoluble dietary fiber, soy milk powder, soy protein, milk protein, whey, protein, egg yolk, collagen, and the like. In the present invention, these materials are used as raw material powders.

(water soluble hemicellulose)

Water-soluble hemicellulose is obtained by using oilseed (palm, coconut, corn, cottonseed, etc.) or cereals (rice, wheat, etc.) or beans (soybeans, adzuki beans, peas, etc.) as raw materials, in terms of solubility or industry. In terms of properties, in the present invention, it is preferred to be derived from beans, more preferably soybeans or peas, and more preferably soybeans, and preferably derived from seed leaves.

The water-soluble hemicellulose can be obtained by a method of performing water extraction or hot water extraction from a hemicellulose-containing raw material, heating and extracting under acid and alkali conditions, and extracting by enzyme decomposition. Method, etc.

A preferred example of the method for producing water-soluble hemicellulose in the case of using soybean as a raw material is as follows. Preferably, the raw materials are at a pH of from about 80 ° C to 130 ° C, more preferably more than 100 ° C and less than 130 ° C under acidic to alkaline conditions, preferably at a pH near the isoelectric point of each protein. Performing thermal decomposition, separating the water-soluble component by centrifugation or the like, directly drying, or performing, for example, activated carbon treatment or resin adsorption treatment or ethanol precipitation treatment, removing or drying the hydrophobic substance or the low molecular substance, thereby obtaining Water soluble hemicellulose.

The amount of the water-soluble hemicellulose to be added in the invention is not particularly limited, and is 0.01% by weight to 5% by weight, and more preferably 0.05% by weight to 3% by weight based on the powder used for the surface.

(protein)

The protein to be used in the present invention is preferably a thermocoagulable protein using soybeans, peas, mung beans or the like, wheat or protein as a raw material, and more preferably a bean such as soybean, pea or mung bean. In addition, it is possible to suppress the cost, and it is possible to further impart viscosity and elasticity to the mouthfeel, and further preferably soybean protein. The soybean protein can be exemplified by separation of soy protein, alkaline earth metal combined with soy protein, concentrated soy protein, whole fat soy milk, whole fat soy milk powder, defatted soy milk, defatted soy milk powder, defatted soy milk or alkaline earth metal conjugate of defatted soy milk powder. These proteins may be used in combination of one or more.

The method for producing the protein is not particularly limited as long as it is a usual method in food production, and is produced by steps such as water extraction, isoelectric precipitation, membrane separation, water washing, purification, and sugar removal. A substance obtained by decomposing the proteins by an acid, a base, or an enzyme may be used as needed.

In the dough of the noodle of the present invention, it is necessary to mix a lipase having a 1,3-position specificity and an amylase, and in addition to the water-soluble hemicellulose, other additives may be used in combination according to the purpose of adjusting the surface quality. When one or more emulsifiers selected from the group consisting of the following substances are used together, the surface release property and the surface quality are improved: monosaccharides such as glucose and fructose, sucrose, maltose, lactose, raffinose, and wheat. Less sugars such as buds trisaccharide, trehalose, stachyose, maltotetraose, and sugar alcohol, dextrin, dill, agar, carrageenan, and tartar gum , tamarind seed polysaccharides, thorn bean gum, karaya gum, tragacanth gum, pectin, sambag, sodium alginate, guar gum, Indian gum, locust bean gum, pu Lulan polysaccharide, gellan gum, gum arabic, gelantan gum, crystalline cellulose, methyl cellulose, hydroxypropyl methylcellulose, hyaluronic acid, cyclodextrin, chitosan, carboxyl Polysaccharides such as methyl cellulose (CMC), propylene glycol alginate, processed starch, etc., or hydrolysates of these polysaccharides, proteins such as milk, soybean, egg, wheat, gelatin, soluble collagen, calcium fortifier Equal salt, acetic acid, citric acid, lactic acid, adipic acid Acidulants gluconic acid, monoglycerol fatty acid ester, organic acid monoglycerin fatty acid ester, lecithin, stearyl and acyl lactates. In addition to this, an emulsifier such as sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester or polysorbate may be used in combination.

A method of adding a lipase having a 1,3-position specificity and an amylase, preferably a water-soluble hemicellulose, to a noodle is not particularly limited, and is a surface mixed into a conditioning surface, an instant noodles or a pasta surface. The method of the dough may be, for example, a method in which powder is mixed and added to wheat flour or the like, and (2) a method in which it is dissolved in kneading water together with a salt or an alkali water or a seasoning. These methods are selected in accordance with the characteristics of each food product such as a manufacturing line and a sales form.

In order to efficiently act on the 1,3-position-specific lipase and amylase, and preferably the water-soluble hemicellulose in the dough, it is possible to improve the dough and the loosening of the dough. Add grease at the same time. The oil to be added is not particularly limited, and oils derived from animals and plants can be used. Examples include lard, butter, cream, egg yolk, soybean oil, rapeseed oil, cocoa butter, rice bran oil, sunflower oil, corn oil, cottonseed oil, palm oil, coconut oil, sesame oil, olive oil, and perilla oil (perilla). )Wait. Alternatively, it is also possible to use the fats and oils which are hardened by the fats and oils, and are each transesterified. Among these fats and oils, one or two or more kinds of fats and oils are also used in combination.

The noodle obtained by the method of adding a lipase having a 1,3-position specificity and an amylase, preferably a water-soluble hemicellulose to a noodle, has good release property. Therefore, the noodles obtained by the present invention are very easy to eat and delicious. Further, for example, in the case of a conditioning surface, the detachability is maintained even after being stored and stored for one to two days, and the adhesion of the surfaces is remarkably suppressed, and the elasticity or viscosity of the surface is maintained. Further, by imparting good release property, it is excellent in workability in the production of noodle, which is easy to mix and is not easily broken.

(face loosening modifier)

The surface release improving agent of the present invention is characterized in that it contains 1 to 20 units of a lipase having a 1,3-position specificity with respect to 1 g of the raw material powder, and 0.1 to 5 with respect to 1 g of the raw material powder. Unit of amylase. Further, when water-soluble hemicellulose is contained, the function of improving the surface release property is improved, which is preferable.

The amount of the sizing agent to be added to the noodle is also different depending on the type of the surface or the formulation of the sizing agent, and it is preferably 0.001% by weight to 5 parts by weight based on the weight of the raw material powder such as wheat flour. More preferably, it is 0.002% by weight to 3% by weight.

[Examples]

The examples are described below.

Furthermore, the parts and % in the examples refer to the weight basis.

(Example 1)

In a mixture of 600 g of wheat flour, 390 g of tapioca starch, and 10 g of wheat gluten, 20 g of salt and 0.1 g of lipase A as a 1,3-position-specific lipase were added, "Amano" 6 (Tano) Enzyme preparation (Amano Enzyme): 60,000 units/g), as a amylase, Sumizyme AS (manufactured by Nippon Chemical Industry Co., Ltd.: 1500 units/g), kneaded water obtained by dissolving in 450 g of water for kneading , making dough for the noodles. The dough was calendered, and cut into teeth of #20 to obtain a Chinese noodle as Example 1. The Chinese noodles were boiled for 80 seconds, washed with water, and subdivided into a tortoise shell container in units of 100 g, and stored at 4 ° C for 2 days. The looseness and the texture (elasticity, hardness) of the Chinese noodles were evaluated.

(Example 2)

In the method described in Example 1, lipase DF "Amano" was used. 15 (Amano Enzyme (manufactured by Amano Enzyme): 150,000 units/g) as a lipase having a 1,3-position specificity, and using Biozyme A (Amano Enzyme) (manufacturing): 7500 units/g) As the amylase, the Chinese noodles were produced by the same method.

(Comparative Example 1)

In the method described in Example 1, except that lipase was not used, the Chinese noodle was prepared by the same method.

(Comparative Example 2)

In the method described in Example 1, 0.1 g of lipase A "Amano" 6 (manufactured by Amano Enzyme (manufactured by Amano Enzyme): 60,000 units/g) was used as having a 1,3-position specificity. In addition to the sexual lipase, the Chinese noodle was prepared by the same method.

(Comparative Example 3)

In the method described in Example 1, lipase DF "Amano" 15 (manufactured by Amano Enzyme (manufactured by Amano Enzyme): 150,000 units/g) was used as the fat having 1,3-position specificity. In addition to the enzyme, the Chinese noodles were prepared by the same method.

(Comparative Example 4)

In the method described in Example 1, except that Biozyme A (manufactured by Amano Enzyme Co., Ltd.) was used as the amylase, the Chinese noodles were prepared by the same method.

(Comparative Example 5)

In the method described in the first embodiment, only the Sumizyme LPL (manufactured by Shin-Nippon Chemical Industry Co., Ltd.: 500,000 units/g) as a protease was used as an enzyme, and the same method was used. Chinese noodles.

(Comparative Example 6)

In the method described in Example 1, a lipase AY "Amano" 30 (manufactured by Amano Enzyme: 30,000 units/g) having no 1,3-position specificity was used. In addition to the lipase, and using Sumizyme AS as the amylase, the Chinese noodle was prepared by the same method.

(Comparative Example 7)

In the method described in Example 1, lipase MY (manufactured by the famous sugar industry: 32,000 units/g) having no 1,3-position specificity was used as a lipase, and Sumizyme was used. As the amylase, AS was prepared by the same method.

○face evaluation method

The noodle soup was added to the surface which was preserved for 2 days, and the state of loosening was visually observed. The release property was considered to be very good as 5 points, the release property was very poor as 1 point, and the evaluation was performed on the 5th grade, and the average value of the evaluations of the six sensory examiners was used as the evaluation score. If the average value is 3.0 points or more, it is considered acceptable.

Regarding the taste of the noodles, six skilled functional examiners evaluated the elasticity and viscosity. The elastic strength and the viscousness were regarded as very good as 5 points, and the very poor was regarded as 1 point and evaluated by 5 levels, and the average score was calculated. If the average value is 3.0 points or more, it is considered acceptable.

Regarding the flavor of the noodle, the case where the odor was felt was regarded as ×, the other case was regarded as ○, and the case where ○ was regarded as the pass.

In the comprehensive evaluation, the case where the looseness, the mouthfeel, and the flavor of the surface were all qualified was evaluated as ○ and was regarded as acceptable. In the case where any of the looseness, texture, and flavor of the surface is unacceptable, the overall evaluation is evaluated as × and is considered as unqualified.

(Method for measuring the activity of lipase)

The measurement of the hydrolysis activity of the lipase was carried out in accordance with JIS0601 ^-1995 "Method for measuring the activity of industrial lipase".

(Method for measuring the activity of amylase)

The measurement of the hydrolysis activity of the amylase was carried out in accordance with the "α-amylase activity measurement method" described in the existing additive autonomy standard.

The evaluation results of Examples 1 to 2 and Comparative Examples 1 to 7 are shown in Table 1.

In Example 1, Example 2, in which a lipase having a 1,3-position specificity and an amylase were used in combination, a very good release and mouthfeel was obtained, compared to a fat having a 1,3-position specificity. When the enzyme or the amylase is separately added, the release property becomes good. On the other hand, when a lipase having no 1.3-position specificity was used, the looseness of the Chinese noodles (Comparative Examples 6 to 7) was insufficient, and a pungent odor was felt in the surface.

(addition amount of lipase and amylase)

(Example 3 to Example 12, Comparative Example 8 to Comparative Example 11)

In the method described in Example 1, as shown in Table 2, the lipase "Amano" 6 was added as a lipase having a 1,3-position specificity, and Biozyme A was added as the Amylase, the obtained Chinese noodles were used as Examples 3 to 12 and Comparative Examples 8 to 11. The evaluation results are shown in Table 2.

The lipase having a 1,3-position specificity is in the range of 1 unit/g to 20 units/g and the amylase is in the range of 0.1 unit/g to 5 unit/g, showing a good pine surface. Open, taste, flavor. In the comparative examples 8 to 11 in which the addition of the lipase or the amylase having the 1,3-position specificity was out of the above range, the release property was deteriorated, or the mouthfeel was poor even if the release property was good.

(Example 13) Combination of water-soluble hemicellulose

In Example 1, 1 g of a water-soluble soybean polysaccharide as a water-soluble hemicellulose (trade name: Soyafibe-S) was added together with a lipase having an 1,3-position specificity and an amylase. A Chinese noodle was prepared in the same manner as in Example 1 except that the production was carried out in the same manner as in Example 1.

(Example 14) Combination of water-soluble pea polysaccharides

In the same manner as in Example 1, except that 1 g of a water-soluble pea polysaccharide which is water-soluble hemicellulose was added together with a lipase having a 1,3-position specificity and an amylase, the same procedure as in Example 1 was carried out. Chinese noodles, as Example 14.

Further, the water-soluble pea polysaccharides were prepared by the following method.

After peeling 50 kg of pea seeds, 5 times the amount of water was added and immersed for 24 hours. The seeds were pulverized by a homogenizer (5,000 rpm, 30 minutes) to extract proteins and starch. The components such as protein or starch dispersed in water were removed using a centrifugal filter under conditions of 1,500 × g for 20 minutes to recover the fiber. Further, five times the amount of water was added to the fiber, and the mixture was stirred by a homogenizer (3,000 rpm, 30 minutes), and the fiber was recovered by centrifugal filtration (1,500 × g, 20 minutes). This operation was repeated twice, and lyophilized to obtain 10 kg of pea fiber. 80 parts of pea fiber was dispersed in 920 parts of water, and the pH was adjusted to 5 with hydrochloric acid, and then heated at 120 ° C for 90 minutes to extract water-soluble pea polysaccharides. After centrifugation (5000 rpm, 30 minutes), ethanol was added to the supernatant so as to be 60% by weight to precipitate a water-soluble pea polysaccharide, and it was purified by 90% by weight of aqueous ethanol, and the obtained precipitate was air-dried. Water soluble pea polysaccharides.

(Example 15) Combination of soy protein

In the first embodiment, 1 g of New Fuji Pro SEH (manufactured by Fuji Oil Co., Ltd.) as a soybean protein was added together with a lipase having a 1,3-position specificity, and the like. A Chinese noodle was prepared in the same manner as in Example 1 as Example 15.

The evaluation results of Examples 13 to 15 are shown in Table 3.

When the water-soluble hemicellulose is further used in addition to the lipase or amylase having a 1,3-position specificity, the release property is further improved. When soy protein is used in combination with a lipase having a 1,3-position specificity, elasticity is imparted to the mouthfeel.

○ Evaluation of Udon Noodles (Example 16)

In a mixture of 800 g of wheat flour and 200 g of tapioca starch, a lipase, an amylase and a water-soluble hemicellulose having a 1,3-position specificity in a formulation of Example 13 added in 30 g of salt were dissolved and dissolved in 360 g of water. Mix the water and mix it to make the dough. The dough was calendered and cut out with a #10 cut tooth to make a udon. The oolong noodles were boiled for 10 minutes, washed with water, and subdivided into a tortoise shell container in units of 100 g, and stored at 4 ° C for 2 days.

The oolong noodles of Example 16 also maintained good release properties after 2 days of storage, and had a good mouthfeel with elasticity and viscosity.

Claims (7)

A method for producing a noodle, which is a 1,3-position-specific lipase of 2 to 15 units with respect to 1 g of the raw material powder, and 0.1 to 5 units with respect to 1 g of the raw material powder. Alpha-amylase is added to the dough. The method for producing a noodle according to the first aspect of the invention, wherein the α-amylase of 0.2 to 3 units is added to the dough with respect to 1 g of the raw material powder. The method for producing a noodle according to claim 1 or 2, further comprising water-soluble hemicellulose. The method for producing a noodle according to the third aspect of the invention, wherein the water-soluble hemicellulose is derived from beans. The method for producing noodles according to the fourth aspect of the invention, wherein the beans are soybeans or peas. A method for improving loosening of a noodle, characterized in that it is a 1,3-position-specific lipase of 2 to 15 units with respect to 1 g of the raw material powder, and 0.1 unit to 5 with respect to 1 g of the raw material powder. The unit of alpha-amylase is added to the dough. A surface release improving agent comprising: 1,3-position-specific lipase of 2 to 15 units with respect to 1 g of raw material powder, and 0.1 to 5 units with respect to 1 g of raw material powder Alpha-amylase.