Ajinomoto Co., Ltd.

Katsutoshi Yamazaki

Takahiko Soeda

Shoji Sakaguchi

Chiho Ishii

Keiko Hondou

Chiho Kuhara

Yutaka Nishimura

Hiroyuki Tanno

A process for producing noodles, which includes using (1) a transglutaminase and (2) a carbonate and/or a reducing agent, and optionally, a protein partial hydrolyzate, in addition to starting materials such as cereal flour as the main starting material, whereby noodles of which the texture is improved by imparting a good balance between firmness and glutinousness to ordinary noodles of which functions such as convenience, restorability, shelf stability and the like are required, are provided.

Enzyme preparations and process for producing noodles

A method for producing elastic and glutinous noodles is provided that includes adding transglutaminase and either gliadin or glutenin to cereal. The noodles keep their original elasticity and glutinosity for a long period of time, even after having been boiled and acid-processed or retorted. A composition and a dough mixture that include transglutaminase and gliadin or glutenin are also described.

Method for producing noodles

A food containing a protein treated with at least one transglutaminase and at least one oxidoreductase. The presence of the treated protein enhances the quality of the food.

Enzyme-treated protein-containing food and method for producing the same

A method for modifying cereal flour by treating it with transglutaminase during the process of milling cereal flour, as well as processed foods containing the modified cereal-flour, such as noodles, breads, pastries.

Process for obtaining a modified cereal flour

A process is provided for producing a chocolate having improved stability, and which is effective for preventing blooming, particularly fat blooming, the process involving kneading a chocolate starting material with a transglutaminase to effect reaction of the transglutaminase with the starting material.

Process for producing chocolate

A process is described in which a solution of milk whey protein is reacted with a transglutaminase, heated, and then dried. The resulting milk whey protein composition, and food products containing the resulting milk whey protein composition are also described. The milk whey protein composition has an excellent taste and imparts a smooth and pleasant feel on the palate.

Milk whey protein-containing powder and process food obtained by using

A process for the preparation of bound-formed food comprising adding transglutaminase, a casein and an edible surface active agent, to a raw food material. The resulting bound-formed foods have excellent taste and savor.

Process for producing bound-formed food

An enzyme preparation for bound-formed food use which comprises transglutaminase, a casein and an edible surface active agent. The enzyme preparation strongly binds raw food materials, and the resulting bound-formed foods have an excellent taste and savor.

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Kawasaki, Japan

Katsutoshi Yamazaki