Method for producing noodles

Abstract: The present invention provides a method for producing elastic and glutinous noodles. After having been boiled, the noodles keep their original elasticity and glutinosity for a long period of time. In addition, even after having been boiled and then acid-processed and retorted, the noodles still keep their original elasticity and glutinosity like just-boiled ones. In order to obtain the desired properties, predetermined amounts of transglutaminase and gliadin or glutenin are added to cereals and kneaded to produce elastic and glutinous noodles.

Description: [Technical Field of the Invention) The present invention relates to a method for producing noodles. More precisely, it relates to a method for producing noodles comprising applying transglutaminase to the material of cereals for noodles to thereby enrich the taste of the noodles produced, which is characterized in that gliadin or glutenin is applied thereto along with transglutaminase to thereby further enrich the taste, especially the glutinosity and elasticity of the noodles produced. The noodles include Japanese wheat noodles, udon, soumen and hiyamugi made from an essential material of wheat flour; Japanese buckwheat noodles, soba made from an essential material of buckwheat flour; Chinese wheat noodles and coating of won-tons , shao-mais , jiaozies and the like made from an essential material of wheat flour to which is added an alkali agent such as edible potassium carbonate for noodles; and spaghetti, macaroni and the like made from durum wheat flour, and those noodles produced according to the method of the invention have a good taste and their glutinosity and elasticity lasts for a long period of time. Prior Art Noodles include Chinese noodles, Japanese noodles of soba and udon, and the coating of won-tons , shao-mais, jiaozies, crispy spring rolls. These are sold in the market after having been processed variously, for example, retorted, frozen, dried or semi-dried, acid-processed, to improve storability. When eaten, they are required to have a glutinous taste. However, the acid-processed or retorted noodles are often problematic in that they lose the original taste, especially the glutinosity of non-processed raw noodles. Therefore, such processed noodles are desired to have, after having been boiled, a elastic, especially glutinous taste for a long period of time. For this, various improvements have heretofore been made in processed noodles. For example, Japanese Patent Kokai 119151/1986 discloses a technique of adding vinegar along with seaweed extract, locust bean gum, guar gum, xanthane gum or the like to noodles. Japanese Patent Kokai 283547/1988 discloses a technique of coating boiled noodles with gelatin thereby protecting them from being non-glutinous and ensuring their good original shape. Japanese Patent Kokai 117353/1990 discloses a technique of adding a proteinaceous material, starch or the like along with active gluten, soybean protein, egg white, whole egg, casein, emulsifier, polysaccharide or the like to noodles. Japanese Patent Kokai 105662/1994 discloses a technique of adding a fraction from wheat consisting essentially of gliadin along with an ordinary noodle modifier such as egg white to noodles thereby improving the storability and processability of noodles. Japanese Patent Kokai 153832/1994 discloses a technique of adding a fraction from wheat consisting essentially of glutenin to noodles to produce improved LL (long life)noodles. However, any of those techniques could not produce tasty noodles which can be stored for a long period of time, and further improvements in producing processed noodles are required. Japanese Patent Kokai 105662/1994 and Japanese Patent Kokai 153832/1994 disclose a technique of using a gliadin fraction from wheat in producing noodles, in which the wheat fraction consisting essentially of gliadin is, along with egg white powder and other protein, added to noodles to thereby improve the elasticity and glutinosity of the noodles. However, the noodles produced according to the disclosed technique could not be satisfactorily elastic, stiff and glutinous, and inevitably become non-glutinous when boiled. Even though processed according to the disclosed technique, LL noodles that require heating and acid-processing after having been boiled lose their elasticity. Apart from the techniques noted above, known are various methods of improving noodles with transglutaminase, which, however, do not still satisfy the recent demand for elastic and glutinous noodles. In particular, if transglutaminase is added to processed noodles, such as acid-processed noodles, retorted noodles and frozen noodles, those noodles easily lose their elasticity and glutinosity. Therefore, required are further improvements in adding transglutaminase to noodles. Chinese noodles essentially require three factors of toughness, elasticity and glutinosity, while Japanese noodles of udon require elasticity and high glutinosity, and much more improvements in producing those Chinese and Japanese noodles are required. Transglutaminase is effective in stiffening noodles, since it acts on gluten in wheat flour to thereby promote crosslinking of gluten. As a result, found was the ability of the transglutaminase to enhance the characteristics of elasticity and glutinosity of noodles. However, the crosslinking network structure of gluten participating in the strong elasticity and glutinosity of noodles that contain the crosslinked gluten is damaged when the noodles are processed with acid or retorted, resulting in that the noodles become rough and brittle and lose their intrinsic elasticity and glutinosity, and after all the noodles shall have an unpleasant taste. JP-8256715 and JP-8051944 disclose methods for improving the texture of noodles, said methods being characterized in that transglutaminase and wheat gluten are added to the dough composition. Problems to be Solved by the Invention The object of the present invention is to provide a method for producing noodles, in which the noodles produced have much more improved elasticity and glutinosity intrinsic to good-taste noodles, while keeping those improved taste characteristics for a long period of time. Even when acid-processed, retorted and/or frozen, the noodles produced by the method of the invention still keep the good taste characteristics of toughness, stiffness and glutinosity for a long period of time. Means for Solving the Problems The present inventors have assiduously studied in order to attain the object, and, as a result, have found that when a combination of transglutaminase and gliadin or glutenin is added to noodles for improving them, then the glutinosity and elasticity of the resulting noodles is much improved. In particular, in producing dry Japanese noodles, the noodles are prevented from being too much softened in drying them and are made to be much more glutinous. Thus, the dry noodles are, when boiled and eaten, tasty like raw noodles. In acid-processing, retorting and/or freezing Chinese noodles, the thus-processed noodles do not lose their intrinsic taste while being tough, elastic and glutinous for a long period of time. On the basis of these findings, we have completed the present invention. Modes of Carrying out the Invention Now, the invention is described in detail hereinunder. The invention relates to the improvement in producing noodles from an essential material of cereals and side materials, which is characterized by adding transglutaminase along with gliadin or with glutenin or with both gliadin and glutenin or partial hydrolysates thereof to the materials to be kneaded, wherein said glutenin and gliadin are extracted glutenin and extracted gliadin respectively. Examples of essential material of cereals are rye flour, rice flour, soybean flour, buck wheat flour, and wheat flour. Transglutaminase is an enzyme of catalyzing the acyl transfer reaction of the γ-carboxyamide group of the glutamine residue existing in the peptide chain of wheat gluten. Acting as an acyl receptor on the ε-amino group of the lysine residue in protein, transglutaminase gives intramolecular and intermolecular ε-(γ-Glu)Lys bonds to protein molecules. Transglutaminase is grouped into two, calcium-independent one and calcium-dependent one, any of which is usable in the invention. As examples of the former, mentioned are those derived from microorganisms (see, for example, Japanese Patent Kokai 27471/1989). As examples of the latter, mentioned are those derived from guinea pig liver (see Japanese Patent Koukoku 50382/1989), fish-derived ones (see, for example, N. Seki et al's "Journal of the Fisheries Society of Japan", Vol. 56, pp. 125-132, 1990; and "Preprint of '90 Spring-term Discussions and Lectures in the Fisheries Society of Japan", page 219), and factor XIII existing in blood, etc. (see WO93/15234). Apart from those, further mentioned are transglutaminases produced by genetic recombination (see Japanese Patent Kokai 300889/1989, Japanese Patent Kokai 199883/1993, Japanese Patent Kokai 225775/1994, and EP-0693556A). Any of such transglutaminases is employable in the invention, without being limited by the sources and the production methods. Of those, however, preferred are calcium-independent ones in view of their functions for use in foods and of their economical aspects. The amount of transglutaminase to be added may be any ordinary one that is generally added to noodles for improving them, or that is, may be from 0.1 to 100 units, but preferably from 0.5 to 30 units, relative to 1 g of the protein content of the material, cereals. If its amount is smaller than the defined range, transglutaminase added will be often ineffective in improving the taste of noodles and in preventing the properties of noodles from being worsened during acid-processing or retorting. If so, the acid-processed or retorted noodles will be unfavorably too much soft, and the intended effect of the invention could not be attained. If, however, the amount of the enzyme added is larger than the defined range, the taste of noodles is much worsened, and the noodles will be too much tough. Anyhow, addition of too much or too small transglutaminase is unfavorable, as failing in attaining the intended object of the invention. The other additives, gliadin and glutenin are referred to hereinunder. These are ethanol fractions from wheat gluten. Gliadin is a relatively small spherical protein having a molecular weight of from 30 KD to 80 KD, and this contributes to the glutinosity of noodles. In the invention, usable is any commercially-available gliadin, such as "Glia A" and "Glia AG" sold by Asama Chemicals Company. Any one as prepared from wheat gluten by known methods is also usable. Glutenin is a thin fibrous protein having a molecular weight of from 200 KD to millions, and this contributes to the elasticity of wheat products. For this, usable is any commercially-available products, such as Asama Chemical's "Glute 100". Any one as prepared from wheat gluten -by known methods is also usable. Ethanol extraction of gliadin and glutenin from wheat protein is disclosed in, for example, "Journal of the Food Industry Association of Japan", Vol. 38, p. 477, 1991. Briefly, gliadin and glutenin may be extracted from dough of soft flour or hard flour. These may be electrophoretically confirmed in Laemmli's SDS polyacrylamide gel electrophoresis (SDS-PAGE). Japanese Patent Koukoku 37270/1974 discloses a method for producing gum analogous through light thermal denaturation of wheat gluten. Baked gliadin as produced by this method is also usable in the invention. Molecules of baked gliadin have an enlarged hydrophobic area in their surface, while keeping their intrinsic properties. Therefore, baked gliadin favorably acts on noodles, as improving the elasticity and glutinosity of noodles to be eaten. Any ordinary baked gliadin is usable in the invention. The amount of gliadin to be added may be from 0.01 to 30.0 %, but preferably from 0.1 to 20.0 %, relative to 100 g of the essential material of cereals. Unless otherwise specifically indicated, "%" referred to herein is by weight. If the amount is smaller than the defined range, the noodles will be too tough and rough; but if it is larger than the same, the noodles will be too much soft. Anyhow, addition of too much or too small gliadin is unfavorable, as failing in attaining the intended object of the invention. The amount of glutenin to be added may be from 0.01 to 30 %, but preferably from 0.1 to 25 %, relative to 100 g of the essential material of cereals. If the amount is smaller than the defined range, the noodles will lose their intrinsic, smooth and glutinous taste. However, if it is larger than the defined range, the noodles will be too much tough and brittle. Anyhow, addition of too much or too small glutenin is unfavorable, as failing in attaining the intended object of the invention. Egg white, processed starch and viscosity-increasing polysaccharides that are generally added to noodles are usable in the invention, without being specifically defined, so far as they do not interfere with the object of the invention. Their amounts are not specifically defined but may be any ordinary ones generally added to noodles. In the invention, a composition comprising transglutaminase and gliadin or glutenin and optionally contains egg white, processed starch and viscosity-increasing polysaccharides may be added to materials of noodles. Herein the invention provides a composition for producing noodles, which comprises transglutaminase and gliadin or glutenin. In carrying out the invention, transglutaminase and gliadin or glutenin are added to ordinary materials of noodles in the step of preparing dough to thereby make the dough contain transglutaminase and gliadin or glutenin. If desired, any one or more of partial hydrolysates of protein, such as those of wheat protein, those of soybean protein, those of milk protein and those of gelatin, and other various proteins, such as milk protein, soybean protein and wheat protein, may be added to the dough. For example, side materials including water are added to and kneaded with the essential material of cereals such as wheat flour to prepare dough, during which step predetermined amounts of transglutaminase and gliadin or glutenin are thereto added. The thus-kneaded dough is then directly or after having been compounded and rolled, kept at a temperature falling between 0°C and 65°C, preferably between 10°C and 55°C, for from 15 minutes to 24 hours, thereby making the enzyme, transglutaminase fully exhibit its enzymatic activity. During this aging, the enzyme, transglutaminase expresses its function. Of the noodles produced by the method of the invention, non-processed raw noodles can be directly distributed-in the market. If desired, the raw noodles may be boiled or steamed prior to being distributed. Also, the boiled or steamed noodles may be packaged and be distributed. Also if desired, the raw noodles may be dried or semi-dried prior to being distributed. The boiled noodles may further be processed with acid by dipping them in an acidic solution, or may be retorted. The thus acid-processed or retorted noodles may be distributed. Irrespective of their final forms mentioned above, the noodles produced by the method of the invention are all the time elastic and glutinous and have a good taste. The activity unit of transglutaminase as referred to herein is defined and measured as follows. The enzyme is reacted with substrates of benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine, then the resulting hydroxamic acid is formed into its iron complex in the presence of trichloroacetic acid, and the absorbance at 525 nm of the complex is measured. Based on the amount of the hydroxamic acid, a calibration curve is prepared, on which the enzymatic amount of transglutaminase capable of producing 1 µmol of hydroxamate within one minute is calculated. This is the activity unit, one unit of the enzyme, transglutaminase. For this, referred to is Japanese Patent Kokai 27471/1989. Examples Now, the invention is described in more detail with reference to the following Examples, which, however, are not intended to restrict the scope of the invention. Example 1: Japanese noodles, udon 2000 g of medium wheat flour ("Kin-suzuran", by Nisshin Flour Milling) and 60 g of edible salt were dissolved in 920 g of water, to which was added a mixture of transglutaminase (relative activity: 1000 units/g) and gliadin as in Table 1 below. The resulting mixture was kneaded, using a noodle-making mixer (vacuum kneader, Tokyo Menki's TVM03-0028 Model), under a reduced pressure of 500 mmHg for 7 minutes. Thus were prepared 6 samples of noodle dough. Each sample was roughly stirred, compounded and rolled, and thereafter kept at 20°C for 60 minutes. Then, the obtained dough was cut, using a # 12 cutter, into raw noodles having a final thickness of 2.5 mm. The amount of transglutaminase shown in Table 1 indicates units of the enzyme added per gram of the wheat protein in the flour used. The amount of gliadin therein is expressed as % for gliadin, when the flour used (2000 g) is defined as 100. Dough Sample No. Transglutaminase, U/g of protein Gliadin, % Control No. 1 0 0 Control No. 2 0 1.0 Control No. 3 0 0 Sample No. 1 of the Invention 5 0.05 Sample No. 2 of the Invention 5 1.0 Sample No. 3 of the Invention 5 2.0 These raw noodles were boiled for 12 minutes and sensually tested by 10 specialists. In the tasting test, the boiled noodles were tried after having been stored for 30 minutes. The data are shown in Table 2, in which the elasticity, the glutinosity and the smoothness that indicate the taste of the noodles are ranked in 10 stages of from 1 to 10 points. Dough Sample No. elasticity Glutinosity Smoothness Total Evaluation Profile Evaluation Control No. 1 2 2.5 2 2.0 Too tender and cut. Control No. 2 2 3.5 3 2.8 Too tender and cut. Control No. 3 5 2.8 3 4.8 Elastic but poorly glutinous. Sample No. 1 of the Invention 5.9 5.8 5.4 6.2 Elastic and glutinous. Sample No. 2 of the Invention 6 7.0 6.5 7.3 Glutinous and smooth. Sample No. 3 of the Invention 7 8.0 7.0 8.6 Very elastic and glutinous. As compared with the controls Nos. 1 to 3, the samples Nos. 1 to 3 of the invention to which both transglutaminase and gliadin were added are much more elastic, glutinous and smooth and are better. The tasting test verifies that the samples Nos. 1 to 3 of the invention are much more favorably and much more glutinous than the controls Nos. 1 to 3. In particular, the samples Nos. 2 and 3 of the invention are extremely glutinous, and have high points of glutinosity and smoothness. Example 2: Retorted Japanese noodles, udon The raw noodle samples prepared in Example 1 were boiled for 8 minutes, then immediately put into retortable pouches, and retorted at 125°C for longer than 12 minutes (F0 = 6.8) to obtain 6 retorted noodle samples. The thus-retorted noodle samples were tried by 10 specialists in the same manner as in Example 1, and the data are shown in Table 3. Dough Sample No. Elasticity Glutinosity Smoothness Total Evaluation Profile Evaluation Control No. 1 2 2 2 1.5 Too much tender. Control No. 2 2 3 2.8 2.5 Much tender. Control No. 3 4 2.5 3 3.8 Much tender. Sample No. 1 of the Invention 5.1 5 5.1 5.0 Elastic and smooth. Sample No. 2 of the Invention 5.5 5.5 5.5 5.5 Elastic and smooth. Sample No. 3 of the Invention 6 7.5 6 7.0 Elastic and very glutinous. Those retorted noodle samples were left overnight in a refrigerator at 10°C, and tried by 15 specialists in the same manner as in Example 1. Like in Example 1, all the samples of the invention were evaluated good. This verifies that the noodles of the invention are, even after having been retorted, still satisfactorily elastic and glutinous. Example 3: Chinese noodles To 2000 g of semi-hard wheat flour ("Toku-Number One", by Nisshin Flour Milling), added was a solution in 800 g of water of 20 g of edible salt, 10 g of powdery, edible potassium carbonate for noodles ("Funmatsu Kansui", by Nippon Colloid), gliadin-containing composition ("Glia A", by Asama Chemical), and transglutaminase derived from microorganisms of Streptoverticillium mobaraense IFO 13819, as in Table 4. This was kneaded, using a mixer, at 76 rpm for 15 minutes. Then, by using a noodle-making machine (by Shinagawa Menki Seisaku-sho), this was roughly stirred, compounded and rolled into dough according to an ordinary manner. The resulting dough was kept at 20°C for 60 minutes, and cut, using a # 22 cutter, into raw Chinese noodles. For comparison, a control sample No. 1 with no transglutaminase, a control sample No. 2 with neither transglutaminase nor gliadin (Asama Chemical's "Glia A"), and a control sample No. 3 with no gliadin were prepared in the same manner as above. The amounts of transglutaminase and gliadin added to the samples of the invention are shown in Table 4, in which the amount of transglutaminase indicates the number of units of the enzyme per gram of wheat protein in the flour used. In Table 4, the amount of gliadin is expressed in terms of % relative to the flour used (2000 g), which is defined as 100. Those five noodle samples were boiled for 2.5 minutes, and then kept in hot water at 90°C for 30 minutes. These were tried for evaluating them. The results are shown in Table 5. The controls Nos. 1 to 3 were all too tender, and were not elastic but rough when eaten. As compared with these, it was verified that the samples Nos. 1 and 2 of the invention, to which were added both transglutaminase and gliadin, were more elastic, glutinous and smooth. Dough Sample No. Transglutaminase, U/g of protein Gliadin. % Control No. 1 0 0.3 Control No. 2 0 0 Control No. 3 5 0 Sample No. 1 of the Invention 5 0.3 Sample No. 2 of the Invention 10 1.0 Next, those five samples were boiled for 1 minute, then dipped in a solution of 0.75 % lactic acid to have pH of lower than 4.2, put into retortable pouches, and sterilized under heat at 90°C for 35 minutes. The thus-retorted samples were subjected to the same tasting test as above. Like the directly boiled samples, the retorted samples of the invention containing both transglutaminase and gliadin were the best. The tasting test was the same 10-point evaluation test as above. The data are shown in Table 6. The data of the retorted samples in Table 6 are nearly the same as those of the directly boiled samples in Table 5. Specifically, the controls Nos. 1 to 3 almost lost their elasticity and glutinosity, but the samples of the invention containing both transglutaminase and gliadin were still elastic., glutinous and smooth even after having been retorted. In the tasting test, each sample was evaluated by from 1 to 10 points. Dough Sample No. Elasticity Glutinosity Overall Texture Profile Evaluation Control No. 1 2 1.5 2 Too tender. Control No. 2 2 2 2.5 Too tender, and not stiff Control No. 3 4 2 2 Too tender, and somewhat brittle. Sample No. 1 of the Invention 6 7 7 Elastic,glutinous , and smooth. Sample No. 2 of the Invention 6.5 6 7 Elastic,glutinous , and smooth. Dough Sample No. Elasticity Glutinosity Overall texture Profile Evaluation Control No.1 2 1.5 2 Too tender, and brittle. Control No. 2 2 2 2.5 Too tender, and not stiff. Control No. 3 2 2 2 Too tender, and not smooth. Sample No. 1 of the Invention 6 6.3 6.5 Elastic, glutinous, and smooth. Sample No. 2 of the Invention 6 5.9 6.5 Elastic, glutinous, and smooth. Example 4: Coating of jiaozies To 2000 g of semi-hard wheat flour ("Camellia", by Nisshin Flour Milling), added was a suspension in 660 g of water of 40 g of edible salt, and transglutaminase, glutenin, partial hydrolysate of wheat protein and sodium casein as in Table 7. This was kneaded, using the same noodle-making mixer (Tokyo Menki's vacuum kneader) as in Example 1, for 12 minutes. Thus were prepared four coating samples for jiaozies. These were kept at 25°C for 20 minutes. Ingredients of jiaozies were wrapped with each coating sample to form jiaozies, which were then fried. The thus-fired jiaozies were tried by specialists. In Table 7, the amount of transglutaminase indicates the number of units of the enzyme per gram of wheat protein in the flour used; the amounts of sodium casein and partial hydrolysate of wheat protein indicate their weight (g) per gram of wheat protein in the flour used; and the amount of gliadin is in terms of % relative to the flour used (2000 g) of being 100. Dough Sample No. Trans-glutaminase, U/g of protein Glutenin. % Partial Hydrolysate of Wheat Protein, g/g of protein Sodium Casein, g/g of protein Control No. 1 0 0 -0 0 Control No. 2 0 0.3 0.005 0.5 Control No. 3 5 0 0 0 Sample of the Invention 5 0.3 0.005 0.5 As in Table 8 showing the results of the tasting test made by 10 specialists, all the control samples were too tender and brittle. As opposed to these, the sample of the invention was glutinous, soft and clear, and was the best as the coating of jiaozies. The tasting test was the same 10-point evaluation test as in Example 1. Dough Sample No. Glutinosity Total Evaluation Comments Control No. 1 2.1 2 Too tender and brittle. Control No. 2 3.0 2.5 Too tender. Control No. 3 4.2 4.1 Somewhat glutinous, but brittle. Sample of the Invention 6.2 6.5 Glutinous, soft and clear. Example 5: Spaghetti 600 g of city water was added to 2000 g of durum semolina flour ("Reone B", by Nisshin Flour Milling), and kneaded for 10 minutes, using a pasta-making machine ("TYPE PM5", by Lucky Caffee Machine). Immediately through extrusion followed by cutting at a rate of 30 seconds/cutting, this was made into spaghetti dough having a predetermined length. The durum semolina flour used herein was previously mixed with transglutaminase, gliadin and partial hydrolysate of wheat protein ("Glupearl 30", by Katayama Chemical Laboratory), as in Table 9. For the amounts of transglutaminase, gliadin and partial hydrolysate of wheat protein in Table 9, referred to are the same as those in the above-mentioned Examples. The dough samples thus prepared were dried for 4 hours at a temperature of 35°C and a humidity of 70 %, using a constant temperature drier, to obtain dry spaghetti samples. Dough Sample No. Transglutaminase, U/g of protein Gliadin. % Partial Hydrolysate of Wheat Protein, g/g of protein Control No. 1 0 0 0 Control No. 2 0 0.04 0.05 Control No. 3 10 0 0 Sample of the Invention 10 0.04 0.05 Each sample was boiled in boiling water for 8 minutes, and tried by 20 panelists. As in Table 10 showing the results of the tasting test, the controls Nos. 1 to 3 were all poor and only the sample of the invention containing both transglutaminase and gliadin was elastic and glutinous. The tasting test verifies that the sample of the invention is the best. The tasting test was the same 10-point evaluation test as above. Dough Sample No. Elasticity Glutinosity Total Evaluation Comments 1. Control No. 1 3 3 1.5 Tender. 1. Control No. 2 3.5 3.5 2.5 Slightly glutinous, but brittle. 3. Control No. 3 4.8 4.5 3.8 Glutinous, but somewhat brittle. 4. Sample of the Invention 7.5 8 4.5 Glutinous and good. Using the same ingredients as in Example 5, macaroni was prepared in an ordinary manner and tried. In the tasting test, the specialists gave the same data as in Example 5. Reference Example 1: Sponge Cake 500 g of whole egg was added to 500 g of sugar and foamed for 5 minutes, using a Hobart mixer. Next, 500 g of soft flour and 10 g of baking powder (by Oriental Yeast) were, after having been sieved three times, mixed to give a uniform mixture. This was added to the previous mixture of egg an sugar and gently stirred. To this were added transglutaminase and gliadin, as in Table 11. Thus were prepared combination samples Nos. 1 and 2 containing both transglutaminase and gliadin, and controls Nos. 1 and 2 containing none of transglutaminase and gliadin or containing transglutaminase only. Transglutaminase, U/g of protein Gliadin. % Control No. 1 0 0 Control No. 2 5 0 Combination Sample No. 1 5 0.5 Combination Sample No. 2 5 2 The data of those controls and combination samples are shown in Table 12. As in Table 12, the combination samples Nos. 1 and 2 were better than the controls Nos. 1 and 2, as being expanded more and being more tasty. The controls Nos. 1 and 2 expanded poorly to have a small volume, and were therefore hard and poorly tasty. Specific Gravity of Dough (g/cc) Specific Gravity of Expanded Cake (cc/g) Taste of Cake Feel of Cake 1. Control No. 1 0.75 2.56 Good Hard 2. Control No. 2 0.82 2.39 Good Hard 3. Combination Sample No. 1 0.45 4.35 Good Soft 4. Combination Sample No. 2 0.36 4.55 Good Soft Advantages of the Invention According to the present invention, transglutaminase is added, along with gliadin or glutenin, to an essential material of cereals and other side materials to produce noodles. The noodles thus produced are, even after having been boiled and thereafter acid-processed and/or retorted, still elastic, glutinous and smooth, and have a good taste. The processed noodles keep their good taste for a long period of time.

Claims: A method for producing noodles comprising a step of kneading an essential material of cereals and side materials into a dough, wherein a combination of transglutaminase and gliadin or partial hydrolysates thereof, a combination of transglutaminase and glutenin or partial hydrolysates thereof or a combination of transglutaminase, gliadin and glutenin or partial hydrolysates thereof is added to the materials to be kneaded, said gliadin and glutenin being extracted gliadin and extracted glutenin, respectively. The method for producing noodles as claimed in claim 1, wherein the dough obtained by adding water to the materials and then mixing them, directly or after the dough has been compounded and rolled, is kept at a temperature falling between 0°C and 65°C for from 15 minutes to 24 hours. The method for producing noodles as claimed in claim 1 or 2, wherein the amount of gliadin or glutenin to be added is from 0.01 to 30 % relative to 100 g of the cereals. The method for producing noodles as claimed in any one of the claims 1 to 3, wherein the amount of transglutaminase to be added is from 0.1 to 100 units relative to 1 g of the protein content of the cereals. The method for producing noodles as claimed in any one of claims 1 to 4, wherein the noodles are subjected to one or more treatments of boiling, steaming, drying, acid-processing and retorting. The method for producing noodles as claimed in any one of claims 1 to 5, wherein said side materials are processed starch, viscosity-increasing polysaccharides, egg white and proteins and/or partial hydrolysates thereof. A composition for producing noodles, comprising transglutaminase and gliadin or partial hydrolysates thereof, a combination of transglutaminase and glutenin or partial hydrolysates thereof or a combination of transglutaminase, gliadin and glutenin or partial hydrolysates thereof, said gliadin and glutenin being extracted gliadin and glutenin, respectively.

Inventors: NISHIMURA YUTAKA, YAMAZAKI KATSUTOSHI, NISHIMURA, YUTAKA, YAMAZAKI, KATSUTOSHI, Nishimura, Yutaka, c/o Ajinomoto Co., Ltd., Yamazaki, Katsutoshi, c/o Ajinomoto Co., Ltd.
Applicants: AJINOMOTO KK, AJINOMOTO CO., INC.
Application year: 1998
Main classification: A23L1
IPC codes: A23L1