MANUFACTURING METHOD OF TEXTURE MODIFIER OF NOODLE, MANUFACTURING METHOD OF NOODLE HAVING MODIFIED TEXTURE, AND TEXTURE MODIFICATION METHOD OF NOODLE

摘要

To provide a texture modifier of noodle capable of modifying deteriorated texture by refrigeration storage after cooking or heat cooling after storage or modifying deteriorated texture with time after cooking even without using an additive such as processed starch or a thickening polysaccharide, a manufacturing method of noodle with modified texture and a texture modification method of noodle using the same.SOLUTION: There are provided a texture modifier of noodle obtained by heat treating and pasting vegetable raw materials with an over heated steam, adding a degrading enzyme of a cell component to the paste, and reacting the same at a temperature of less than 20°C, a manufacturing method of noodle with modified texture and a texture modification method of noodle using the same. There is provided a texture modifier, in which the over heated steam temperature t°C is 100°Ct200°C, the degrading enzyme of the cell component is selected from cellulase, hemicellulase, amylase, protease and lipase. There is provided a texture modification method of noodle including making noodle by using the texture modifier of 0.9 to 12 pts.mass based on 100 pts.mass of grain flour.SELECTED DRAWING: None