JP2017012156A - Process for producing noodle skin - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a process for producing noodle skin in which a noodle skin that has a good resistance to aging regarding the eat-texture after a heat cooking, and has a good eat-texture not only right after the heat cooking, but also even after several hours from the heat cooking, can be produced.SOLUTION: The process for producing noodle skin of the present invention includes: an aging step of subjecting a α-modified processed material to an aging treatment and aging the starch contained therein; and a noodle skin making step of using said aging treatment-applied α-modified processed material. Said aging treatment preferably is a treatment for refrigerating the α-modified processed material, or a treatment for thawing the α-modified processed material after freezing.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing noodle skins that can be used as foreskin for wrapping and eating various foods.

  So-called noodle skin foods such as spring rolls, dumplings, shumai, and small buns are widely spread and familiar due to the good texture of the noodle skins that wrap the ingredients. Among them, spring rolls cooked with oil are popular with many people because of the crispy texture that is characteristic of noodle skin, and has become a staple product in supermarkets. However, in spring rolls, the water content of the ingredients wrapped in the noodle skin gradually moves to the noodle skin after oiling, so the noodle skin becomes sticky over time and the rubber-like cracks become stronger and the crispy feeling is lost. There was a problem.

  As a technique for solving such a problem, for example, Patent Document 1 discloses, as starch used for spring rolls, dextrin which is starch reduced in viscosity by acid treatment, heat treatment and enzyme treatment, or starch which has been oxidized. The use of cross-linked starch or high amylose corn starch is described. According to the spring roll skin described in Patent Document 1, it is said that the crispy texture after oiling can be maintained for a long time. Further, in Patent Document 2, as a raw material for spring roll skin, a spring mixture obtained after inducing oil is obtained by using a heat treatment mixture obtained by indirectly heating a mixture of wheat flour or starch and an emulsifier while stirring in a sealed container. It is described that it is possible to suppress a decrease in food texture over time.

  Patent Document 3 relates to a flour product obtained by cooking a dough containing wheat flour as a main component, and has a texture due to the structural change of starch in the product after cooking or after reheating cooking using a microwave oven. In view of the point that it becomes hard and crisp, it has been disclosed that wet-heat-treated starch is contained in a dough mainly composed of wheat flour as a technique capable of solving such a problem. According to Patent Document 3, the wet heat-treated starch has a characteristic that the gelatinization temperature is higher than that of untreated starch, and the grain structure does not collapse during cooking, and the flour product described in Patent Document 3 is It is a food such as dumplings and spring rolls utilizing such characteristics of wet heat-treated starch.

JP 2004-121016 A JP 2007-151508 A JP-A-10-94373

  In the prior art, it is the actual situation that the demand for a noodle skin food that has no cracks and has a crisp texture is not sufficiently satisfied, and the texture decreases with the passage of time, especially after cooking such as oil cane. There is a problem that the texture decreases when reheated in a microwave oven or the like. The food texture after cooking is resistant to aging, and even if it is left for several hours after cooking, it has a crispy, crisp and crisp texture that is equivalent to that immediately after cooking. Noodle skins that can provide noodle skin foods have not yet been provided.

  The object of the present invention is to produce noodle skins that have a temporal resistance to the texture after cooking and have a good texture even after several hours after cooking. The present invention relates to providing a method for producing noodle skins.

  As is well known, starch has a micellar structure in which amylose and amylopectin are regularly assembled by hydrogen bonding in the state of non-heated non-pregelatinized starch. When moisture is added to the granular non-pregelatinized starch and heated, the granules hydrate and gradually swell, and further heating causes the crystal structure to collapse and change into a paste. This phenomenon is gelatinization (alpha). Moreover, when this hydrated gelatinized starch is cooled, the water is separated with time, and starch molecules reassemble and partially recrystallize and aggregate. This phenomenon is aging, and even if reheated, it does not completely return to the original gelatinized state. In general, starch gelatinization is widely used to facilitate digestion in food applications and to create unique forms and textures, whereas starch aging is particularly effective in hardening and water retention of foods containing starch. This is considered to be an unfavorable phenomenon for foods containing starch, and various techniques for preventing starch aging have been proposed.

  As a result of various investigations aimed at improving the texture of cooked noodles, including resistance to aging after cooking, the present inventors actively utilize the aging of starch, which has been considered unfavorable in conventional food applications. It was found that this is effective in improving such characteristics. In other words, by refrigeration or freezing the pregelatinized dough and intentionally aging the pregelatinized starch contained therein, and by producing noodles according to a conventional method using the dough subjected to such aging treatment, As a matter of course, it was found that noodle skins without cracks and having a crisp texture can be obtained not only immediately after cooking but also after several hours have passed since cooking.

  The present invention has been made on the basis of the above-mentioned knowledge. An aging process is performed on an aged processed product to age the contained starch, and a noodle using the aged processed product that has been subjected to the aging process. A method for producing noodle skins, comprising a skinning step.

  According to the method for producing noodle skins of the present invention, noodle skins having a good texture are provided. In addition, according to the method for producing noodle skins of the present invention, workability is good in the step of converting the aged processed product subjected to aging treatment to noodle skin, and high-quality noodle skins are efficiently produced. be able to.

  In the method for producing noodle skins of the present invention, a pregelatinized product containing pregelatinized starch (gelatinized starch) is used. One of the main features of the present invention is that the pregelatinized product is subjected to aging treatment to age the pregelatinized starch contained in the pregelatinized product. The pregelatinized product is preferably a pregelatinized dough or a pregelatinized noodle. As the α-processed product, it can be arbitrarily selected which of α-processed dough and α-processed noodle is used. The pregelatinized dough can be produced by a method described later, and is usually a pasty dough containing moisture. As the pre-gelatinized noodles, noodles obtained by subjecting raw noodles produced by a general noodle making method to a pre-gelation by a heating step can be used, but one of the great advantages of using pre-gelatinized noodles is that they are commercially available. It is in the point which can use the noodles which carried out the alpha process as an object of an aging process as it is.

The pregelatinized fabric used in the present invention can be produced by the following method 1) or 2).
1) A method in which an intermediate dough is obtained by adding water to a dough raw material containing starch that has not been pregelatinized, and the intermediate dough is heated.
2) A method of adding water to a dough material containing pre-gelatinized starch.

  In the method 1), at least non-pregelatinized flour is usually used as the “dough raw material containing non-pregelatinized starch”. Un-α-modified flour is flour that has not been subjected to so-called α-treatment such as heating by adding water, and has a starch composition that has not been pre-gelatinized. If necessary, in addition to non-α-modified flour, non-α-modified starch that has not been subjected to α-treatment may be used. In the production method of 1), an intermediate dough that is non-α-modified dough is prepared from dough raw materials containing non-α-modified flour and non-α-modified starch according to a conventional method, and the intermediate dough is heated, The pregelatinized flour containing the pregelatinized starch or the pregelatinized starch derived from the pregelatinized starch is promoted to obtain a pregelatinized dough containing the pregelatinized starch.

  As said non-alpha-ized flour and non-alpha-ized starch, what is normally used for manufacture of noodles and noodle skins can respectively be used without a restriction | limiting. As non-alphanated flour, for example, flour such as strong flour, semi-strong flour, medium flour, thin flour, durum wheat flour, heat-treated flour, rye flour, corn flour, barley flour, buckwheat flour, rice flour, bean flour, hatomugi flour, A fly powder, a powder, etc. are mentioned, These 1 type can be used individually or in combination of 2 or more types. Non-pregelatinized starch, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, etc .; or these starches are subjected to etherification, esterification, acetylation, crosslinking treatment, oxidation treatment, etc. A starch is mentioned, These 1 type can be used individually or in combination of 2 or more types.

  The dough raw material used in the method 1) may contain other raw materials other than non-pregelatinized flour and non-pregelatinized starch. Specifically, protein materials such as wheat gluten, soy protein, soy polysaccharide, egg yolk powder, egg white powder, whole egg powder, egg protein enzyme degradation product, skim milk powder, and fats such as animal and plant fats and oils, powdered fats and oils; Baked calcium, dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sugar alcohol, sweetener, spice, seasoning, vitamins, minerals, pigment, flavor, dextrin, indigestible dextrin, indigestible Examples include starch, alcohol, preservatives, pH adjusters, enzyme agents and the like, and these can be used alone or in combination of two or more.

The dough raw material used in the above method 1) contains at least one of protease, amylase and emulsifier, and is improved in workability especially after the aging treatment, especially during the production of noodle skin (noodle skinning step). To preferred.
Proteases are enzymes that catalyze the hydrolysis of peptide bonds. As the protease, various known proteases that can be used in foods can be used without particular limitation. More preferably, the protease is a proteinase derived from a filamentous fungus. Protease is blended into dough raw materials containing pre-alpha-treated flour and non-pre-gelatinized starch, which is the raw material for pre-gelatinized dough, and the gluten network is cut appropriately by the action of the protease, reducing the viscosity of the dough before aging treatment. This improves the dispersibility during mixing, and as a result, improves the workability of the noodle skinning process.
It is preferable that the compounding quantity of the protease with respect to the raw material of pregelatinized dough is 0.001-10 mass parts with respect to 100 mass parts of flour in this raw material, and it is more preferable that it is 0.05-2 mass parts. preferable.
Protease and amylase are preferably allowed to act on non-pregelatinized flour, which is a raw material for pregelatinized dough, for 5 minutes to 2 hours, and more preferably for 10 minutes to 2 hours. Moreover, it is preferable to inactivate protease and amylase in the heating process of the intermediate | middle dough for obtaining pregelatinized dough.

Amylase is an enzyme that catalyzes the hydrolysis of glycosidic bonds. As the amylase, various known amylases that can be used in foods can be used without particular limitation. Examples of amylase include α-amylase, β-amylase, glucoamylase, and isoamylase. Among these, α-amylase is preferably used. Amylase is blended into dough raw materials containing non-pregelatinized flour and non-pregelatinized starch, which are raw materials for pregelatinized dough, and amylose and amylopectin in starch derived from non-pregelatinized flour and non-pregelatinized starch are appropriately cut. By reducing the viscosity of the dough before the aging treatment, the dispersibility during mixing is improved, and as a result, the workability of the noodle skinning process is improved.
The blending amount of amylase with respect to the raw material of the pregelatinized dough is preferably 0.001 to 10 parts by mass and more preferably 0.05 to 2 parts by mass with respect to 100 parts by mass of flour in the raw material. preferable.

As the emulsifier, various known ones that can be used for foods can be used without particular limitation, but it is preferable to use a protein having an emulsifying function. Examples of the protein having an emulsifying function include those derived from milk and those derived from eggs, but proteins derived from whey are preferable, and casein or a salt thereof (such as sodium) is more preferable. By blending emulsifiers into dough raw materials containing pre-α-modified flour and non-pre-gelatinized starch that are the raw material for pre-gelatinized dough, it is possible to stabilize the pre-gelatinized dough by controlling water separation, thereby making the noodle skinning process Improved workability.
It is preferable that the compounding quantity of the emulsifier with respect to the raw material of pregelatinized dough is 0.01-20 mass parts with respect to 100 mass parts of flour in this raw material, More preferably, it is 0.1-20 mass parts. More preferably, it is 0.5 to 10 parts by mass.

In the above method 1), the amount of water added to the dough raw material containing non-pregelatinized flour or non-pregelatinized starch is not particularly limited, and may be appropriately adjusted according to the type of noodle skins. Preferably it is 10-3000 mass parts with respect to 100 mass parts of all raw material powder, More preferably, it is 30-1000 mass parts. In the present specification, “raw material flour” refers to flour-like flours at room temperature and normal pressure among dough raw materials used for the production of dough, specifically, flour and starch such as wheat flour, fats and oils, salt Secondary ingredients such as are not included.
In the method 1), it is necessary to set the heating conditions for the intermediate dough so that the pre-gelatinized flour and the non-pregelatinized starch contained therein are sufficiently gelatinized. From such a viewpoint, it is preferable to heat the intermediate dough under such conditions that the temperature (article temperature) of the intermediate dough is maintained at 60 ° C. or higher, more preferably 80 ° C. or higher for 10 minutes or longer.

  In the method of 2) above, the “dough raw material containing pre-gelatinized starch” usually has at least a pregelatinized flour obtained by subjecting non-pregelatinized flour to a pregelatinization treatment (having a pregelatinized starch composition). Flour) is used, and if necessary, pregelatinized starch obtained by subjecting non-pregelatinized starch to pregelatinization is used. Commercially available products can be used as pregelatinized flour and pregelatinized starch.

  In the method for producing noodle skins of the present invention, a gelatinized processed product, preferably a gelatinized processed dough produced by the method of 1) or 2) or a raw noodle produced by a general noodle making method, Aging treatment is performed on the noodles that have been gelatinized by the heating step or commercially available noodles, and the gelatinized starch contained in these treatment objects is aged. The aging treatment can also be performed by leaving the pregelatinized processed material to be treated at room temperature for a predetermined time, but from the viewpoint of more reliably aging the pregelatinized starch, i) treatment for refrigeration of the treatment target, Or ii) A treatment of thawing after freezing the object to be treated is preferred.

  The aging process (refrigeration process) of i) can be performed, for example, by leaving the object to be processed in a refrigerator for a predetermined time. The refrigeration conditions are preferably conditions that allow the aging of the pregelatinized starch to proceed sufficiently. Specifically, the product temperature of the object to be treated is preferably 1 to 10 ° C, more preferably 1 to 4 ° C. Conditions that are maintained over time are preferred.

  The freezing in the aging process (freezing and thawing process) of ii) can be performed, for example, by leaving a processing object in a freezer for a predetermined time. The freezing in the aging treatment of ii) includes quick freezing that lowers the product temperature in a short time and freezes, and slow freezing that slowly freezes at a relatively high temperature, and any freezing method can be used in the present invention. However, from the viewpoint of further aging promotion of the pregelatinized starch, slow freezing is preferable. More specifically, the product temperature of the processing target is preferably −10 ° C. or lower, more preferably −20 ° C. or lower. Slow freezing that is maintained for more than an hour is preferred.

  In the aging treatment (freezing and thawing treatment) of ii), the thawing of a frozen material obtained by freezing the object to be treated (frozen pregelatinized processed material such as frozen pregelatinized dough and frozen pregelatinized noodles) Natural thawing where the frozen product is allowed to stand at room temperature may be used, but refrigeration is preferred from the viewpoint of promoting aging. Refrigerated thawing can be performed, for example, by leaving a frozen product in an environment where the ambient temperature is preferably 1 to 10 ° C, more preferably 1 to 4 ° C.

  In the method for producing noodle skins of the present invention, it is also possible to perform aging treatment a plurality of times on an aerated product such as an aerated fabric, an aged noodle, etc., thereby aging the starch. Is further promoted, and the effects (improvement of food texture, etc.) resulting therefrom are exhibited at a higher level. As an aspect which performs an aging process in multiple times, the aspect which performs only any one of said i) and ii) in multiple times, and the aspect which combines both said i) and ii) are mentioned, for example. Further, as specific examples of the latter mode, ii-1) a mode in which the pregelatinized product is refrigerated and then further frozen, and ii-2) a mode in which the pregelatinized product is frozen and then further refrigerated. Is mentioned.

  In the method for producing noodle skins of the present invention, after the aging step, the aged processed product subjected to the aging treatment is made into noodle skin (noodle rinsing step). In the noodle skinning step, when using an aging-treated noodle, it is preferable to use a pulverized product obtained by pulverizing the noodle strings constituting the noodle from the viewpoint of smoothly preparing the dough. Noodles can be pulverized according to a conventional method using a known pulverizing means such as a mixer.

  The noodle skinning step may be performed using only the pregelatinized processed product subjected to aging treatment, or may be performed by adding flour. As flour added in the noodle skinning step, those that can be used as the above-mentioned non-pregelatinized flour can be appropriately used. Thus, in the case of using flour in addition to the aged processed product subjected to the aging treatment, the content of the total raw material powder in the aged processed product subjected to the aging treatment is the The amount of the aged processed product subjected to the aging treatment may be adjusted so that the amount is preferably 1 to 50 parts by mass, more preferably 10 to 20 parts by mass with respect to 100 parts by mass of the flour to be added. preferable. If the amount of the aged processed product subjected to aging treatment is too small, it is difficult to achieve the desired effect due to aging of the starch. Conversely, if the amount is too large, the shape retention of the noodle skins May decrease.

  The noodle skinning step can be performed according to a conventional method. For example, when producing spring roll skins as noodles, a fluidized dough is prepared by adding flour and / or water as necessary to the aged processed product that has been subjected to aging treatment to produce a fluid dough. By baking the dough according to a conventional method such as dropping it into a film on a rotating heating drum and baking it, the intended noodle skins can be obtained.

  The kind of noodle skins to which the present invention can be applied is not particularly limited. For example, noodle skins in noodle skin foods such as spring rolls, dumplings, shumai, wonton, and small buns (wrappings for wrapping various foods to eat) Skin).

  Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Example 1]
With respect to 100 parts by weight of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Special Number One”) that is not pregelatinized, 1000 parts by weight of water is added and stirred to obtain an intermediate dough, It heated using the heating stirrer so that the state of the product temperature of 90 degreeC might be maintained for 30 minutes, and the paste-form pregelatinized dough was obtained (alpha conversion process).
Next, the pregelatinized dough thus obtained is refrigerated by leaving it in a refrigerator set at a temperature of 4 ° C. for 10 hours, and then the pregelatinized starch contained in the dough is subjected to aging treatment. A treated dough was obtained (aging process).
Next, with respect to 100 parts by mass of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “special number one”) that has not been pregelatinized, 110 parts by mass of aging-treated dough (as solid matter containing aging-treated starch) 10 parts by mass), 1 part by mass of sodium chloride and 10 parts by mass of water were added and kneaded to obtain a fluid dough. And the obtained fluid dough was baked on the drum surface using the drum-type baking machine, and the spring roll skin of thickness 0.5-0.55 mm was manufactured (noodle skinning process).

[Example 2]
A spring roll skin was produced in the same manner as in Example 1 except that the amount of water added in the pregelatinization step and the amount of aging-treated dough in the noodle skinning step were changed. The specific manufacturing procedure is as follows.
To 100 parts by weight of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Special Number One”) that is not pregelatinized, 500 parts by weight of water is added and stirred to obtain an intermediate dough, It heated using the heating stirrer so that the state of the product temperature of 90 degreeC might be maintained for 30 minutes, and the paste-form pregelatinized dough was obtained (alpha conversion process).
Next, the pregelatinized dough thus obtained is refrigerated by leaving it in a refrigerator set at a temperature of 4 ° C. for 10 hours, and then the pregelatinized starch contained in the dough is subjected to aging treatment. A treated dough was obtained (aging process).
Next, with respect to 100 parts by mass of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “special number one”) that is not pregelatinized, 30 parts by mass of aging-treated dough (as a solid content including aging-treated starch) 5 parts by mass), 1 part by mass of sodium chloride and 85 parts by mass of water were added and kneaded to obtain a fluid dough. And the obtained fluid dough was baked on the drum surface using the drum-type baking machine, and the spring roll skin of thickness 0.5-0.55 mm was manufactured (noodle skinning process).

Example 3
A spring roll skin was produced in the same manner as in Example 1 except that the aging treatment was changed from the refrigeration treatment to the freezing treatment in Example 1. That is, in Example 3, the pregelatinized dough was subjected to a slow freezing treatment by allowing it to stand in a freezer set at an internal temperature of −20 ° C. for 10 hours, and the pregelatinized starch contained in the dough was subjected to aging treatment. After such a freezing treatment, the frozen product was allowed to stand in an environment with an ambient temperature of 20 ° C. for 2 hours to be refrigerated and thawed and used for the next step.

Example 4
A spring roll skin was produced in the same manner as in Example 1 except that the aging treatment was performed a plurality of times in Example 1. That is, in Example 4, the pre-gelatinized dough was refrigerated by allowing it to stand in a refrigerator set at a temperature of 4 ° C. for 10 hours (first aging treatment), and then the refrigerated dough was stored in the refrigerator. Slow freezing treatment by leaving it in a freezer set at a temperature of −20 ° C. for 10 hours (second aging treatment), and then refrigeration by leaving the frozen material in an environment with an ambient temperature of 4 ° C. for 6 hours. Thawed.

[Comparative Example 1]
To 100 parts by weight of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “special number one”) that is not pregelatinized, 120 parts by weight of water and 1 part by weight of salt are added and kneaded to obtain a fluid dough The fluid dough was baked on the drum surface using a drum-type baking machine to produce a spring roll having a thickness of 0.5 to 0.55 mm.

  In each of the above Examples and Comparative Examples, there was no particular problem in workability even though the dough was somewhat brittle or sticky when the fluid dough was baked in the noodle making step.

[Evaluation Test 1]
Spring rolls were produced using the spring rolls obtained in each of the examples and comparative examples. Specifically, the spring roll skin is cut into 190 mm × 190 mm, the ingredients previously cooked are placed on the cut spring roll skin, rolled up to obtain a spring roll for frying, and the spring roll for frying is −40 After completely freezing at ℃, it was stored frozen at -20 ℃ for 14 days. After that, the frozen spring roll was oiled with 170-180 ° C. salad oil, and immediately subjected to a sensory sensory test after oiling. The sensory sensory test was conducted by having 10 panelists evaluate the crispy feeling and hiki when eating spring rolls based on the following evaluation criteria, respectively. The evaluation results (average score of 10 panelists) are shown in Table 1 below.

<Evaluation criteria for crispness>
5 points: There is a crisp feeling equivalent to that immediately after oiling, which is very good.
4 points: There is a considerable crispy feeling and good.
3 points: There is some crispy feeling.
2 points: Slightly non-crisp and slightly poor.
1 point: There is no crispy feeling and it is bad.
<Evaluation criteria for Hiki>
5 points: It is the same as immediately after oiling, no cracks and very good.
4 points: Good with little cracks.
3 points: There are some cracks.
2 points: Slightly strong and slightly defective.
1 point: Strong and bad.

Example 5
To 100 parts by weight of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Special Number One”) that is not pregelatinized, add 350 parts by weight of water and stir the intermediate dough (pregelatinized raw dough). The intermediate dough was heated using a heating stirrer so that the state of the product temperature of 90 ° C. was maintained for 30 minutes, to obtain a paste-like pregelatinized dough (α converting step).
Next, the pregelatinized dough thus obtained is refrigerated by leaving it in a refrigerator set at a temperature of 4 ° C. for 10 hours, and then the pregelatinized starch contained in the dough is subjected to aging treatment. A treated dough was obtained (aging process).
Next, with respect to 100 parts by mass of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “special number one”) that is not pregelatinized, 45 parts by mass of aging-treated dough (as solid matter containing aging-treated starch) 10 parts by mass) and 1 part by mass of sodium chloride were added and kneaded to obtain a noodle dough. And the obtained noodle dough was rolled in accordance with a conventional method to produce a 0.8 mm thick dumpling skin (noodle skinning step).

Example 6
In Example 5, a dumpling skin was produced in the same manner as in Example 5 except that the amount of water used in the pregelatinization step and the amount of aging-treated dough in the noodle skinning step were changed. The specific manufacturing procedure is as follows.
To 100 parts by weight of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “special number one”) that is not pregelatinized, 200 parts by weight of water is added and stirred to obtain an intermediate dough, It heated using the heating stirrer so that the state of the product temperature of 90 degreeC might be maintained for 30 minutes, and the paste-form pregelatinized dough was obtained (alpha conversion process).
Next, the pregelatinized starch-containing dough thus obtained is refrigerated by leaving it in a refrigerator set at an internal temperature of 4 ° C. for 10 hours, and the pregelatinized starch contained in the dough is subjected to aging treatment to obtain a paste-like An aged fabric was obtained (aging process).
Next, with respect to 100 parts by mass of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Special Number One”) that is not pregelatinized, 15 parts by mass of aging-treated dough (as a solid content including aging-treated starch) 5 parts by mass) and 1 part by mass of sodium chloride were added and kneaded to obtain a noodle dough. And the obtained noodle dough was rolled in accordance with a conventional method to produce a 0.8 mm thick dumpling skin (noodle skinning step).

Example 7
A dumpling skin was produced in the same manner as in Example 5 except that the aging treatment was changed from the refrigeration treatment to the freezing treatment in Example 5. That is, in Example 7, the pregelatinized dough was subjected to a slow freezing treatment by allowing it to stand in a freezer set at an internal temperature of −20 ° C. for 10 hours, and the pregelatinized starch contained in the dough was subjected to aging treatment. After such a freezing treatment, the frozen product was allowed to stand in an environment with an ambient temperature of 20 ° C. for 2 hours to be refrigerated and thawed and used for the next step.

Example 8
A dumpling skin was produced in the same manner as in Example 5 except that the aging treatment was performed a plurality of times in Example 5. That is, in Example 8, the refrigerated dough was refrigerated by allowing it to stand in a refrigerator set at a temperature of 4 ° C. for 10 hours (first aging treatment), and then the refrigerated dough was stored in the refrigerator. Slow freezing treatment by leaving it in a freezer set at a temperature of −20 ° C. for 10 hours (second aging treatment), and then refrigeration by leaving the frozen material in an environment with an ambient temperature of 4 ° C. for 6 hours. Thawed.

[Comparative Example 2]
To 100 parts by weight of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “special number one”) that is not pregelatinized, kneaded by adding 35 parts by weight of water and 1 part by weight of salt to obtain a noodle dough, The noodle dough was rolled according to a conventional method to produce a 0.8 mm thick dumpling skin.

[Evaluation Test 2]
Grilled dumplings were manufactured using the dumpling skins obtained in each Example and Comparative Example. Specifically, the dumpling skin is cut into a circular shape in plan view with a diameter of 90 mm, the ingredients previously cooked are placed on the cut dumpling skin, wrapped up to obtain dumplings, and the dumplings are fried Was baked for 7 minutes and immediately subjected to a sensory sensory test after baking. The texture sensory test was conducted by having 10 panelists evaluate the hiki when eating grilled dumplings based on the above evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 2 below.

As shown in Table 1, each example in which aging treatment was performed on the pregelatinized fabric was superior in spring roll texture compared to Comparative Example 1 in which aging treatment was not performed. The results of this spring roll also apply to the baked dumplings as shown in Table 2. In addition, about each Example, when the spring roll or grilled dumpling immediately after cooking was left to stand at room temperature for 3 hours, and the food texture was sensory-evaluated, it was as good as it was immediately after cooking.
From the above, it can be seen that it is effective to apply an aging treatment to the pregelatinized dough in order to improve the texture of the noodle skins including the temporal resistance after cooking.
Moreover, paying attention to the difference in the aspect of the aging treatment in the examples, the refrigeration (Examples 4 and 8), the refrigeration (Examples 3 and 7), the refrigeration (Examples 1, 2, 5, and) after the refrigeration in descending order of evaluation. From the order of 6), it can be seen that selecting frozen as the aging treatment and performing the aging treatment a plurality of times are particularly effective for improving the texture of the noodle skins.

Example 9
Protease (trade name “Protease M“ Amano ”SD”, manufactured by Amano Enzyme Co., Ltd.) 100 parts by weight of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Chikugo Barley”) 0. 5 parts by mass, 0.5 part by mass of amylase (manufactured by Amano Enzyme, filamentous fungus, trade name “Biozyme A”), emulsifier (manufactured by Taiyo Kagaku Co., Ltd., trade name “Casein Sanlacto S-3”, and water Add 100 parts by mass and stir to obtain an intermediate dough (pregelatinized unprocessed dough), leave the intermediate dough for 10 minutes, and further heat the stirrer so that the state of 90 ° C. is maintained for 30 minutes. It was used and heated to obtain a paste-like prefabricated dough (pregelatinization step).
Next, after the resulting pregelatinized dough was refrigerated by allowing it to stand in a refrigerator set at an internal temperature of 4 ° C. for 10 hours (first aging treatment), the refrigerated dough was subjected to an internal temperature. Slow freezing treatment by leaving it in a freezer set at −20 ° C. for 10 hours (second aging treatment), and then refrigeration by leaving the frozen product in an environment at 4 ° C. for 6 hours. did.
Next, with respect to 100 parts by mass of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Special Number One”) that is not pregelatinized, 20 parts by mass of aging-treated dough (as a solid content including aging-treated starch) 10 parts by mass), 1 part by mass of sodium chloride and 110 parts by mass of water were added and kneaded to obtain a fluid dough. And the obtained fluid dough was baked on the drum surface using the drum-type baking machine, and the spring roll skin of thickness 0.5-0.55 mm was manufactured (noodle skinning process).

Example 10
Protease (trade name “Protease M“ Amano ”SD”, manufactured by Amano Enzyme Co., Ltd.) 100 parts by weight of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Chikugo Barley”) 0. A spring roll skin was produced in the same manner as in Example 9, except that 5 parts by mass and 100 parts by mass of water were added and stirred to produce an intermediate dough (pregelatinized unprocessed dough).
Example 11
100 parts by weight of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Chikugowata”), which is not pregelatinized, with amylase (Amano Enzyme, trade name “Biozyme A”) 0. A spring roll skin was produced in the same manner as in Example 9, except that 5 parts by mass and 100 parts by mass of water were added and stirred to produce an intermediate dough (pregelatinized unprocessed dough).
Example 12
100 parts by weight of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Chikugowata”), which is not pregelatinized, is 10 parts by weight of an emulsifier (manufactured by Taiyo Kagaku Co., Ltd., trade name “Casein Sanlacto S-3”). A spring roll skin was produced in the same manner as in Example 9 except that 100 parts by mass of water was added and stirred to produce an intermediate dough (pregelatinized raw dough).

[Comparative Example 3]
Add 100 parts by weight of water to 100 parts by weight of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Chikugowata”) and stir the intermediate dough (pre-fabricated raw dough). A spring roll skin was produced in the same manner as in Example 9 except that it was used and the obtained pregelatinized dough was used without being subjected to aging treatment.

[Reference Example 1 (Example)]
Spring as in Example 9 except that protease, amylase and emulsifier are not added to 100 parts by mass of commercially available wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Chikugowata”) which is not pregelatinized. A roll skin was produced.

[Evaluation Test 3]
Spring rolls were produced using the spring rolls obtained in Examples 9 to 12, Comparative Example 3 and Reference Example 1. Specifically, the spring roll skin is cut into 190 mm × 190 mm, the ingredients previously cooked are placed on the cut spring roll skin, rolled up to obtain a spring roll for frying, and the spring roll for frying is −40 After completely freezing at 0 ° C., it was stored frozen at −20 ° C. for 14 days. After that, the frozen spring roll was oiled with 170-180 ° C. salad oil, and immediately subjected to a sensory sensory test after oiling. The sensory sensory test was conducted by having 10 panelists evaluate the crispy feeling and hiki when eating spring rolls based on the following evaluation criteria, respectively. The evaluation results (average score of 10 panelists) are shown in Table 3 below. In addition, workability (addition of fabric stability, handleability, etc.) after addition of the intermediate fabric during the production of spring roll leather was evaluated based on the following evaluation criteria.

<Evaluation criteria for crispness>
5 points: There is a crisp feeling equivalent to that immediately after oiling, which is very good.
4 points: There is a considerable crispy feeling and good.
3 points: There is some crispy feeling.
2 points: Slightly non-crisp and slightly poor.
1 point: There is no crispy feeling and it is bad.
<Evaluation criteria for Hiki>
5 points: It is the same as immediately after oiling, no cracks and very good.
4 points: Good with little cracks.
3 points: There are some cracks.
2 points: Slightly strong and slightly defective.
1 point: Strong and bad.
<Evaluation criteria for workability>
5 points: Workability is better than Reference Example 1.
4 points: Slightly better workability than Reference Example 1.
3 points: Workability equivalent to that of Reference Example 1.
2 points: slightly inferior in workability than Reference Example 1 1 point: inferior in workability than Reference Example 1

As shown in Table 3, each Example and Reference Example 1 (Example 1) using the cloth subjected to aging treatment on the pregelatinized cloth was compared with Comparative Example 3 where the cloth was not subjected to aging treatment. Excellent spring texture. In addition, about each Example, when the spring roll or grilled dumpling immediately after cooking was left to stand at room temperature for 3 hours, and the food texture was sensory-evaluated, it was as good as it was immediately after cooking. Moreover, the workability | operativity at the time of manufacture of a spring roll skin (noodle skin formation process) was improved by mix | blending at least one of protease, amylase, and an emulsifier with the raw material of pregelatinization processed dough.
From the above, it can be seen that it is effective to apply an aging treatment to the pregelatinized dough in order to improve the texture of the noodle skins including the temporal resistance after cooking. Furthermore, it can be seen that it is effective to add at least one of protease, amylase and emulsifier to the pregelatinized dough for improving workability during the noodle skinning process.

Claims (7)

  A method for producing noodle skins, comprising: an aging step for aging treatment of a pregelatinized product to age the contained starch; and a noodle skinning step using the pregelatinized product subjected to the aging treatment. .   2. The method for producing noodle skins according to claim 1, wherein the aging treatment is a treatment for refrigeration of the pregelatinized product, or a treatment for freezing and thawing the pregelatinized product.   The manufacturing method of the noodle skins of Claim 1 or 2 whose said pregelatinized processed material is pregelatinized dough.   The method for producing noodle skins according to claim 3, wherein at least one of protease, amylase and emulsifier is blended with the raw material of the pregelatinized dough.   At least one of 0.001 to 10 parts by mass of protease, 0.001 to 10 parts by mass of amylase, and 0.1 to 20 parts by mass of an emulsifier with respect to 100 parts by mass of flour in the raw material of the gelatinized processed material. The manufacturing method of the noodle skins of Claim 4 which mix | blends one.   The pregelatinized dough is 1) obtained by adding an intermediate dough by adding water to a dough raw material containing non-pregelatinized starch and heating the intermediate dough, or 2) preliminarily α The method for producing noodle skins according to any one of claims 3 to 6, wherein the noodle skin is obtained by adding water and mixing to a dough raw material containing a modified starch.   In the noodle skinning step, in addition to the aged processed product subjected to the aging treatment, further flour is used, and all the raw material powder in the aged processed product subjected to the aging treatment is converted into the aged processed product. It is 1-50 mass parts with respect to 100 mass parts of said added flours, The manufacturing method of the noodle skins of any one of Claims 1-6.