JP2020195293A - Retort water-ziaozi or retort wonton noodle skin - Google Patents
Retort water-ziaozi or retort wonton noodle skin Download PDFInfo
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Abstract
Description
本発明は水餃子またはワンタンを含むレトルト食品の麺皮に関する。 The present invention relates to noodle skins of retort foods containing water dumplings or wontons.
レトルト食品とは、袋状の容器または成形容器などに調理済み食品を入れて密封し、レトルトと呼ばれる加圧加熱殺菌装置により処理されたインスタント食品のことである。レトルトパウチ食品とも呼ばれる。
レトルト食品は、調理済み食品を簡便に食することができると共に、半年から数年の長期保存が行えるという利点を有する。しかし、加圧加熱殺菌処理を行うレトルト処理は高圧高温という厳しい条件であるため、レトルト処理中に食味や食感が変化してしまう食品をレトルト製品にすることには困難が伴う。
大量の水分と共に調理され、保存される食品として水餃子やワンタンが挙げられるが、これらは小麦粉から作られた薄い麺皮を有しており、この麺皮がレトルト処理中に吸水を続けてふやけてしまい、特有の食感を維持することは困難である。さらに水餃子やワンタンは麺皮により包餡（具入り）した食品であり、麺皮がふやけて破れたりすると、飛び出した具などによりスープが濁ってしまう点が問題である。
このような課題に対し、活性グルテンと膨潤度１０未満のデンプンを使用することで、レトルト処理を行っても麺の食感を維持できるレトルト耐性麺を提供する方法が報告されている（特許文献１）。
また、リン酸処理グルテンおよび卵白を含有することを特徴とし、茹で溶けや煮崩れがしにくく、かつレトルト処理等を行っても十分な硬さや粘りを有する麺類を提供する技術も報告されている（特許文献２）。
こんにゃく粉でレトルト麺を製造する方法や、うどん状の麺を作製する方法も報告されている（特許文献３及び４）が、餃子の皮のような薄い麺皮の製造については記載がない。
本発明者らが、こんにゃく粉で餃子の皮を製造しようとしたところ、皮の耳の結着がうまくできず、また食感もこんにゃくのような食感となってしまった。
また卵白を使用すると、硬さと歯切れについて良好になるが弾力がなくなるという問題があった。また、アレルゲンの問題で卵を使用できない工場では製造できないという制約がある。
Retort pouch foods are instant foods that are prepared by putting cooked foods in a bag-shaped container or a molded container, sealing them, and processing them with a pressure heat sterilizer called retort. Also called retort pouch food.
Retort-packed foods have the advantage that cooked foods can be easily eaten and can be stored for a long period of six months to several years. However, since the retort treatment in which the pressure heat sterilization treatment is performed is a severe condition of high pressure and high temperature, it is difficult to make a food whose taste and texture change during the retort treatment into a retort product.
Foods that are cooked and preserved with a large amount of water include dumplings and wontons, which have thin noodle skins made from wheat flour that continue to absorb water during the retort process and become soggy. Therefore, it is difficult to maintain a unique texture. Furthermore, water dumplings and wontons are foods that are wrapped in noodle skin (with ingredients), and if the noodle skin is soaked and torn, the soup becomes cloudy due to the ingredients that pop out.
To solve such a problem, a method of providing retort-resistant noodles capable of maintaining the texture of noodles even after retort treatment by using active gluten and starch having a swelling degree of less than 10 has been reported (Patent Documents). 1).
In addition, a technique has been reported that provides noodles that are characterized by containing phosphoric acid-treated gluten and egg white, are less likely to melt or crumble when boiled, and have sufficient hardness and stickiness even after retort treatment. (Patent Document 2).
A method for producing retort noodles from konjac flour and a method for producing udon-shaped noodles have also been reported (Patent Documents 3 and 4), but there is no description about the production of thin noodle skins such as dumpling skins.
When the present inventors tried to produce gyoza rind with konjac flour, the ears of the rind could not be bound well, and the texture became konjac-like.
In addition, the use of egg white improves hardness and crispness, but has a problem of loss of elasticity. In addition, there is a restriction that eggs cannot be produced in factories where eggs cannot be used due to allergen problems.
水餃子やワンタンのように、茹で汁あるいはスープと共に食され、かつ包餡した麺皮からなる食品を、レトルト食品に適用しようとすると、こんにゃくや卵を用いる従来の製法では本来の小麦粉製品らしい食感とはならず、一方これらを使用しない場合は、麺皮が水分を吸い過ぎてしまい本来の食感を維持できず、また保形性が無くなるため包餡されている具が飛び出して茹で汁あるいはスープを濁らせてしまうという問題があった。 When trying to apply a food consisting of noodle skin that is eaten with boiled juice or soup and wrapped in bean paste, such as water dumplings and wontons, to retort foods, the conventional manufacturing method using konjac and eggs is a food that seems to be an original flour product. On the other hand, if you do not use these, the noodle skin will absorb too much water and you will not be able to maintain the original texture, and the shape retention will be lost, so the ingredients that are wrapped will pop out and the boiled juice Or there was a problem that the soup became cloudy.
本発明者らは、強力小麦粉あるいはデュラム小麦粉に対してバイタルグルテンを所定量添加して作った麺皮で作製したレトルト水餃子またはレトルトワンタンが上記課題を解決することを見いだした。 The present inventors have found that retort dumplings or retort wontons prepared from noodle skins prepared by adding a predetermined amount of vital gluten to strong wheat flour or durum wheat flour solve the above-mentioned problems.
すなわち、本発明は以下を提供する。
（１）強力小麦粉及びデュラム小麦粉からなる群より選択される小麦粉を含む穀粉原料と、バイタルグルテンとを含み、かつ前記バイタルグルテンが、前記穀粉原料１００質量部に対し、７〜１５質量部の量で含まれている、レトルト水餃子またはレトルトワンタン用麺皮。
（２）強力小麦粉及びデュラム小麦粉からなる群より選択される小麦粉を含む穀粉原料と、バイタルグルテンと、塩とからなり、かつ前記バイタルグルテンが、前記穀粉原料１００質量部に対し、７〜１５質量部の量で含まれている、レトルト水餃子またはレトルトワンタン用麺皮。
（３）前記（１）または（２）記載のレトルト水餃子またはレトルトワンタン用麺皮を用いてなるレトルト水餃子またはレトルトワンタン。
That is, the present invention provides the following.
(1) A flour raw material containing wheat flour selected from the group consisting of strong wheat flour and durum wheat flour and vital gluten, and the amount of the vital gluten is 7 to 15 parts by mass with respect to 100 parts by mass of the flour raw material. Included in, retort flour dumplings or noodle crust for retort wantan.
(2) A flour raw material containing wheat flour selected from the group consisting of strong wheat flour and durum wheat flour, vital gluten, and salt, and the vital gluten is 7 to 15 mass with respect to 100 parts by mass of the flour raw material. Noodle skin for retort flour or retort wantan, which is included in the amount of flour.
(3) Retort-packed dumplings or retort-wonton using the noodle skin for retort-packed dumplings or retort-wonton according to (1) or (2) above.
小麦粉本来の風味と食感を維持しつつ、レトルト処理をしても皮の食感が保たれ、煮崩れを防ぐことができるレトルト水餃子またはレトルトワンタンを製造することができる。 It is possible to produce retort-packed dumplings or retort wontons that can maintain the original flavor and texture of wheat flour, maintain the texture of the skin even after retort treatment, and prevent simmering.
・レトルト水餃子またはレトルトワンタン用麺皮
本発明の第一の実施態様は、強力小麦粉及びデュラム小麦粉からなる群より選択される小麦粉を含む穀粉原料と、バイタルグルテンとを含み、かつ前記バイタルグルテンが、前記穀粉原料１００質量部に対し、７〜１５質量部の量で含まれている、レトルト水餃子またはレトルトワンタン用麺皮である。
本発明の第二の実施態様は、強力小麦粉及びデュラム小麦粉からなる群より選択される小麦粉を含む穀粉原料と、バイタルグルテンと、塩とからなり、かつ前記バイタルグルテンが、前記穀粉原料１００質量部に対し、７〜１５質量部の量で含まれている、レトルト水餃子またはレトルトワンタン用麺皮である。
-Noodle skin for retort water dumplings or retort wantan The first embodiment of the present invention contains a flour raw material containing wheat flour selected from the group consisting of strong wheat flour and durum wheat flour, and vital gluten, and the vital gluten is contained. , 7 to 15 parts by mass with respect to 100 parts by mass of the flour raw material, which is a noodle rind for retort water dumplings or retort wantan.
A second embodiment of the present invention comprises a flour raw material containing flour selected from the group consisting of strong wheat flour and durum wheat flour, vital gluten, and salt, and the vital gluten is 100 parts by mass of the flour raw material. On the other hand, it is a noodle skin for retort wheat flour or retort wantan, which is contained in an amount of 7 to 15 parts by mass.
・レトルト水餃子またはレトルトワンタン
本明細書において、レトルト水餃子またはレトルトワンタンとは、袋状の容器または成形容器などに入れられて密封し、レトルト処理された、調理済水餃子または調理済ワンタンである。これらの調理済水餃子または調理済ワンタンは、水（茹で汁を含む）あるいはスープに入れられた水餃子またはワンタンである。容器の材質や形状などは公知のものであればいずれでもよい。茹でスープも従来公知のいずれの方法で調理したいずれの材量を含むものであってもよい。
本発明の水餃子またはワンタンは後述する本発明の麺皮に具をはさんだものである。具は従来知られているものであれば特に限定されない。
-Retort water dumplings or retort wontons In this specification, retort water dumplings or retort wontons are cooked water dumplings or cooked wontons that have been placed in a bag-shaped container or molded container, sealed, and retorted. is there. These cooked dumplings or wontons are dumplings or wontons in water (including boiled juice) or soup. The material and shape of the container may be any known material. The boiled soup may also contain any amount of material cooked by any conventionally known method.
The dumplings or wontons of the present invention are sandwiched between the noodle skins of the present invention, which will be described later. The ingredients are not particularly limited as long as they are conventionally known.
・麺皮
本発明において、麺皮とは、小麦粉等の穀粉原料に、バイタルグルテンと、水、及び必要に応じて、塩、その他の添加剤を加えて混合して作製した生地から、所定の厚さ及び大きさに成形したものである。厚さや大きさは必要に応じて適宜変えることができる。水餃子の場合には例えば０．５〜２ｍｍ程度の厚さで、直径７０〜１２０ｃｍ程度の円形状であり、ワンタンの場合には例えば０．２〜１ｍｍ程度の厚さで、８×８ｃｍ〜１０×１０ｃｍ程度の大きさである。
-Noodle skin In the present invention, noodle skin is defined as a dough prepared by mixing a flour raw material such as wheat flour with vital gluten, water, and if necessary, salt and other additives. It is molded to a thickness and size. The thickness and size can be changed as needed. In the case of dumplings, for example, the thickness is about 0.5 to 2 mm, and the diameter is about 70 to 120 cm. In the case of wonton, the thickness is, for example, about 0.2 to 1 mm, and the thickness is 8 x 8 cm. The size is about 10 x 10 cm.
・穀粉原料
本発明において、穀粉原料は、強力小麦粉及びデュラム小麦粉からなる群より選択される小麦粉を含む。デュラム小麦粉は、デュラム小麦を製粉して得られる小麦粉であるが、粒径３００μｍ程度の比較的粗い粒が多く含まれるデュラムセモリナを用いてもよいし、セモリナをさらに粉砕したより粒径の小さいデュラムフラワーを用いてもよい。強力小麦粉及びデュラム小麦粉からなる群より選択される小麦粉は、好ましくは穀粉原料全体の質量に対し５０質量％以上であることが好ましく、７０質量％以上であることがより好ましく、８０質量％以上であることがよりさらに好ましく、９０質量％以上であることが最も好ましい。強力小麦粉及びデュラム小麦粉以外の穀粉原料としては、中力小麦粉、薄力小麦粉が挙げられる。茹で溶け防止の観点から、強力小麦粉またはデュラム小麦粉の少なくとも一方を８０質量％以上含む穀粉原料を使用することが好ましい。
-Flour raw material In the present invention, the flour raw material includes wheat flour selected from the group consisting of strong wheat flour and durum wheat flour. The durum wheat flour is a wheat flour obtained by milling durum wheat, but durum semolina containing a large amount of relatively coarse grains having a particle size of about 300 μm may be used, or durum having a smaller particle size obtained by further crushing semolina may be used. Flowers may be used. The wheat flour selected from the group consisting of strong wheat flour and durum wheat flour is preferably 50% by mass or more, more preferably 70% by mass or more, and more preferably 80% by mass or more, based on the total mass of the flour raw material. It is more preferably present, and most preferably 90% by mass or more. Examples of flour raw materials other than strong wheat flour and durum wheat flour include medium-strength wheat flour and weak wheat flour. From the viewpoint of preventing boiling and melting, it is preferable to use a flour raw material containing at least 80% by mass or more of strong wheat flour or durum wheat flour.
・バイタルグルテン
本発明で使用するバイタルグルテンには特に限定はなく、求める品質に応じてスプレードライ製法、フラッシュドライ製法などの製品を使用することが出来る。例えば、皮に弾力を持たせたい場合はスプレードライ製法で製造したバイタルグルテンを使う方が好ましく、ソフトでもちもちさせたい場合はフラッシュドライ製法で製造したバイタルグルテンを使う方が好ましいが、どちらを使っても、レトルト処理後も小麦粉本来の風味と皮の食感が保たれるという効果が得られることに変わりはない。
バイタルグルテンの配合量は、小麦粉１００質量部に対して７〜１５質量部である。８〜１４質量部が好ましく、９〜１３質量部がより好ましく、１０〜１２質量部がよりさらに好ましい。これらの範囲であれば煮崩れ防止の効果と、食感が硬くなりすぎず、バランスがより良いレトルト水餃子またはレトルトワンタンを得ることができる。
-Vital gluten The vital gluten used in the present invention is not particularly limited, and products such as a spray dry manufacturing method and a flash dry manufacturing method can be used according to the required quality. For example, if you want to make the skin elastic, it is preferable to use vital gluten manufactured by the spray dry method, and if you want to make it soft and chewy, it is preferable to use vital gluten manufactured by the flash dry method. However, even after the retort treatment, the effect of maintaining the original flavor of wheat flour and the texture of the skin is still obtained.
The blending amount of vital gluten is 7 to 15 parts by mass with respect to 100 parts by mass of wheat flour. 8 to 14 parts by mass is preferable, 9 to 13 parts by mass is more preferable, and 10 to 12 parts by mass is even more preferable. Within these ranges, it is possible to obtain a retort-packed dumpling or retort wonton with a better balance, which has the effect of preventing simmering and does not make the texture too hard.
・その他の添加剤
穀粉原料とバイタルグルテン以外に、本発明の効果を損なわない範囲で、塩、油脂、乳化剤、糖類、色素、調味料、香料、保存料などの副原料も使用することができる。
ただし、本発明の特徴は、強力小麦粉及びデュラム小麦粉からなる群より選択される小麦粉を含む穀粉原料と、バイタルグルテンとを用いることにより、レトルト処理後も煮崩れが無く、食感も硬くならないバランスのとれたレトルト水餃子またはレトルトワンタンを製造できる点にあり、これら以外の添加剤により効果を得る必要が無い。よって、本発明は、添加剤を一切含まない強力小麦粉及びデュラム小麦粉からなる群より選択される小麦粉を含む穀粉原料と、バイタルグルテンとからなるレトルト水餃子またはレトルトワンタン用麺皮であってもよく、さらに前記成分に、塩、を含んでいてもよい。
塩を含む場合には、例えば、小麦粉１００質量部に対して、０．１〜５質量部程度が好ましく、０．１〜１．５質量部程度がさらに好ましい。
本発明では、卵（卵白、全卵）や増粘剤など、麺の食感強化に使われる資材を併用するとかえってレトルト処理後の煮崩れが多くなるため、これらを含まないことが好ましい。
-Other additives In addition to the flour raw material and vital gluten, auxiliary raw materials such as salts, fats and oils, emulsifiers, sugars, pigments, seasonings, flavors and preservatives can also be used as long as the effects of the present invention are not impaired. ..
However, the feature of the present invention is that by using a flour raw material containing wheat flour selected from the group consisting of strong wheat flour and durum wheat flour and vital gluten, the balance does not collapse even after retort treatment and the texture does not become hard. The point is that it is possible to produce fresh retort wheat flour or retort wonton, and it is not necessary to obtain the effect with additives other than these. Therefore, the present invention may be a flour raw material containing wheat flour selected from the group consisting of strong wheat flour containing no additives and durum wheat flour, and noodle rind for retort water dumplings or retort wontons composed of vital gluten. Further, the component may contain a salt.
When salt is contained, for example, about 0.1 to 5 parts by mass is preferable, and about 0.1 to 1.5 parts by mass is more preferable with respect to 100 parts by mass of wheat flour.
In the present invention, when a material used for enhancing the texture of noodles, such as an egg (egg white, whole egg) or a thickener, is used in combination, the amount of simmering after the retort treatment increases, so it is preferable not to include these.
・製造方法
本発明のレトルト水餃子またはレトルトワンタンの製造方法は、上述したレトルト水餃子またはレトルトワンタン用麺皮を用いて水餃子またはワンタンを製造し、前記水餃子またはワンタンを茹で調理を行い、レトルト処理を行うことを含む。水餃子またはワンタンを茹で調理を行った後、水餃子またはワンタンを含む茹で汁を例えば５５℃以下に冷却してもよい。
-Production method In the method for producing retort-packed dumplings or wontons of the present invention, dumplings or wontons are produced using the above-mentioned retort-packed dumplings or noodle skins for retort-packed wontons, and the dumplings or wontons are boiled and cooked. Includes retort processing. After the water dumplings or wontons are boiled and cooked, the boiled juice containing the water dumplings or wontons may be cooled to, for example, 55 ° C. or lower.
本明細書において、レトルト処理（レトルト殺菌ともいう）とは、気密性の容器に包装された食品を加圧加熱釜に入れ、１００℃以上の蒸気や加圧熱水により殺菌することをいう。レトルト殺菌は、好ましくは、容器（袋）に１２０℃で４分間、またはそれと同程度の熱がかかる状態に加圧加熱して殺菌する。加熱の温度や時間は、内容物により調整する必要がある。
レトルト殺菌の条件は食品衛生法において、（１）原材料等に由来して当該食品中に存在し、かつ、発育し得る微生物を死滅させるのに十分な効力を有する方法であること、（２）そのｐＨが４．６を超え、かつ、水分活性が０．９４を超える容器包装詰加圧加熱殺菌食品（レトルト食品もこれに含まれる）にあっては、中心部の温度を１２０℃で４分間加熱する方法又はこれと同等以上の効力を有する方法であること、と定められている。
レトルトパウチ食品品質表示基準（平成１２年１２月１９日農林水産省告示第１６８０号）によると、レトルトパウチ食品（レトルト食品ともいう）は、プラスチックフィルム若しくは金属箔又はこれらを多層に合わせたものを袋状その他の形状に成形した容器（気密性及び遮光性を有するものに限る）に調製した食品を詰め、熱融解により密封し、加圧加熱殺菌したものをいう。
In the present specification, the retort treatment (also referred to as retort sterilization) means that food packaged in an airtight container is placed in a pressurized heating kettle and sterilized by steam or pressurized hot water at 100 ° C. or higher. The retort sterilization is preferably carried out by pressurizing and heating the container (bag) at 120 ° C. for 4 minutes or a state in which heat equivalent to the same is applied. The heating temperature and time need to be adjusted according to the contents.
The conditions for retort sterilization are (1) a method derived from raw materials, etc. that is present in the food and has sufficient effect to kill the growing microorganisms, (2). For pressure-heated sterilized foods (including retort pouch foods) packed in containers and packaging whose pH exceeds 4.6 and whose water activity exceeds 0.94, the temperature at the center is set to 4 at 120 ° C. It is stipulated that the method should be heated for a minute or have the same or higher efficacy.
According to the retort pouch food quality labeling standard (December 19, 2000 Ministry of Agriculture, Forestry and Fisheries Notification No. 1680), retort pouch food (also called retort food) is a plastic film or metal foil or a combination of these in multiple layers. A bag-shaped or other shaped container (limited to those having airtightness and light-shielding properties) filled with prepared food, sealed by heat melting, and sterilized by heating under pressure.
製造例１
１．強力小麦粉（日本製粉株式会社製「イーグル」）１００質量部、食塩１質量部、水３６質量部を基本としてバイタルグルテン（グリコ栄養食品株式会社製「Ａ−グルＧ」）を１２質量部加えて、横型ピンミキサー（トーキョーメンキ社製）で高速３分間、低速１０分間ミキシングを行い生地とした。
２．前記生地を製麺ロールにより整形１回、圧延３回行い、最終の麺帯の厚みを１ｍｍとし、直径９０ｍｍの抜型で打ち抜き、皮を得た。
３．この皮を使用して餃子を包み、沸騰水中で３分間茹でたのち、レトルト試験機（日阪製作所製）でレトルト処理（１２１℃、２０分間）を行い製品とした。
Manufacturing example 1
1. 1. Based on 100 parts by mass of strong wheat flour ("Eagle" manufactured by Nippon Flour Co., Ltd.), 1 part by mass of salt, and 36 parts by mass of water, add 12 parts by mass of vital gluten ("A-glu G" manufactured by Glico Foods Co., Ltd.). , A horizontal pin mixer (manufactured by Tokyo Menki Co., Ltd.) was used to mix at high speed for 3 minutes and at low speed for 10 minutes to prepare a dough.
2. 2. The dough was shaped once with a noodle-making roll and rolled three times, and the final noodle strip had a thickness of 1 mm and punched with a die having a diameter of 90 mm to obtain a skin.
3. 3. Gyoza was wrapped using this skin, boiled in boiling water for 3 minutes, and then retort-treated (121 ° C, 20 minutes) with a retort tester (manufactured by Hisaka Works) to obtain a product.
試験例１
バイタルグルテン量を表１に記載の値に変えた以外は製造例１のとおりにレトルト水餃子を製造した。レトルト水餃子の煮崩れ及び食感の官能評価は、１０名の熟練のパネラーにより、以下の評価基準で評価を行った。この際、一般的な水餃子の配合に準じて、強力小麦粉１００質量部、食塩１質量部、水３６質量部に乾燥全卵を１質量部配合して製造した水餃子の煮崩れ及び食感を評価基準の３点とした（小麦粉のみのレトルト水餃子は皮の煮崩れが激しく皮の保形性が保てないためコントロールとして不適であった）。
Test Example 1
Retort dumplings were produced as in Production Example 1 except that the amount of vital gluten was changed to the value shown in Table 1. The sensory evaluation of the simmered retort dumplings and the texture was evaluated by 10 skilled panelists according to the following evaluation criteria. At this time, according to the general blending of dumplings, the dumplings produced by blending 100 parts by mass of strong wheat flour, 1 part by mass of salt, and 36 parts by mass of water with 1 part by mass of dried whole eggs are boiled and textured. (The retort dumplings containing only wheat flour were not suitable as a control because the skin was severely boiled and the shape retention of the skin could not be maintained).
評価基準
煮崩れ
５点・・・煮崩れが殆どなく、スープの濁りも無い
４点・・・煮崩れが少なく、スープの濁りも少ない
３点・・・普通（対照例と同じ）
２点・・・煮崩れがやや多く、スープもやや濁る
１点・・・煮崩れが多く、スープの濁りも激しい
Evaluation Criteria 5 points: Almost no simmering and no turbidity of soup 4 points: Less simmering and less turbidity of soup 3 points: Normal (same as control example)
2 points: Slightly simmered and slightly turbid soup 1 point: Slightly simmered and turbid soup
食感
５点・・・硬さと弾力のバランスが非常に良い
４点・・・硬さと弾力のバランスが良い
３点・・・硬さと弾力のバランスがやや悪い（対照例と同じ）
２点・・・硬さと弾力のバランスがかなり悪い
１点・・・硬さと弾力のバランスが非常に悪い
Texture 5 points: Very good balance between hardness and elasticity 4 points: Good balance between hardness and elasticity 3 points: Slightly poor balance between hardness and elasticity (same as control example)
2 points: The balance between hardness and elasticity is quite bad 1 point: The balance between hardness and elasticity is very bad
表１
表１からわかるように、バイタルグルテンの量を強力小麦粉１００質量部に対し、８〜１４質量部用いた実施例１〜４では、レトルト処理後も煮崩れもスープの濁りも少なく、また硬さと弾力のバランスが対照例よりも良かった。一方、バイタルグルテンの量が少なくなると、煮崩れが多くなり、硬さと弾力のバランスが悪くなった（比較例１）。バイタルグルテンの量を多くすると、煮崩れを防止することはできたが、硬さと弾力のバランスがかなり悪くなるため好ましくなかった（比較例２）。 As can be seen from Table 1, in Examples 1 to 4 in which the amount of vital gluten was 8 to 14 parts by mass with respect to 100 parts by mass of strong wheat flour, there was little simmering and turbidity of the soup even after the retort treatment, and the hardness was increased. The balance of elasticity was better than that of the control example. On the other hand, when the amount of vital gluten decreased, the amount of simmering increased and the balance between hardness and elasticity became poor (Comparative Example 1). Increasing the amount of vital gluten was able to prevent simmering, but it was not preferable because the balance between hardness and elasticity became considerably poor (Comparative Example 2).
製造例２
強力小麦粉１００質量部をデュラム小麦粉（日本製粉株式会社製「ジョーカーＡ」）１００質量部に替えた以外は製造例１のとおりにレトルト水餃子を作製した。
Manufacturing example 2
Retort water dumplings were prepared as in Production Example 1 except that 100 parts by mass of strong wheat flour was replaced with 100 parts by mass of durum wheat flour (“Joker A” manufactured by Nippon Flour Mills Co., Ltd.).
試験例２
バイタルグルテン量を表２に記載の値に変えた以外は製造例２のとおりにレトルト水餃子を製造した。レトルト水餃子の煮崩れ及び食感の官能評価は、１０名の熟練のパネラーにより、評価基準で評価を行った。この際、一般的な水餃子の配合に準じて、強力小麦粉１００質量部、食塩１質量部、水３６質量部に乾燥全卵を１質量部配合して製造した水餃子の煮崩れ及び食感を評価基準の３点とした（小麦粉のみのレトルト水餃子は皮の煮崩れが激しく皮の保形性が保てないためコントロールとして不適であった）。
Test Example 2
Retort dumplings were produced according to Production Example 2 except that the amount of vital gluten was changed to the value shown in Table 2. The sensory evaluation of the simmered retort dumplings and the texture was evaluated by 10 skilled panelists based on the evaluation criteria. At this time, according to the general blending of dumplings, the dumplings produced by blending 100 parts by mass of strong wheat flour, 1 part by mass of salt, and 36 parts by mass of water with 1 part by mass of dried whole eggs are boiled and textured. (The retort dumplings containing only wheat flour were not suitable as a control because the skin was severely boiled and the shape retention of the skin could not be maintained).
表２
穀粉原料がデュラム小麦粉の場合でも、穀粉原料１００質量部に対し、バイタルグルテンの量を８〜１４質量部用いた実施例５〜８では、レトルト処理後も煮崩れもスープの濁りも少なく、また硬さと弾力のバランスが対照例よりも良かった。一方、バイタルグルテンの量が少なくなると、煮崩れが多くなり、硬さと弾力のバランスが悪くなった（比較例３）。バイタルグルテンの量を多くすると、煮崩れを防止することはできたが、硬さと弾力のバランスがかなり悪くなるため好ましくなかった（比較例４） Even when the flour raw material is durum wheat flour, in Examples 5 to 8 in which the amount of vital gluten was 8 to 14 parts by mass with respect to 100 parts by mass of the flour raw material, there was little simmering and turbidity of the soup even after the retort treatment. The balance between hardness and elasticity was better than in the control example. On the other hand, when the amount of vital gluten decreased, the amount of simmering increased and the balance between hardness and elasticity became poor (Comparative Example 3). Increasing the amount of vital gluten was able to prevent simmering, but it was not preferable because the balance between hardness and elasticity became considerably poor (Comparative Example 4).
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59106263A (en) * | 1982-12-13 | 1984-06-19 | Nisshin Oil Mills Ltd:The | Preparation of noodles sterilized under heating |
| JP2012000080A (en) * | 2010-06-21 | 2012-01-05 | Nisshin Flour Milling Inc | Cereal flour composition for retort chinese noodle and method for producing retort chinese noodle by using the composition |
| CN109480172A (en) * | 2017-09-09 | 2019-03-19 | 刘小蕾 | A kind of storage practice of boiled dumpling |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59106263A (en) * | 1982-12-13 | 1984-06-19 | Nisshin Oil Mills Ltd:The | Preparation of noodles sterilized under heating |
| JP2012000080A (en) * | 2010-06-21 | 2012-01-05 | Nisshin Flour Milling Inc | Cereal flour composition for retort chinese noodle and method for producing retort chinese noodle by using the composition |
| CN109480172A (en) * | 2017-09-09 | 2019-03-19 | 刘小蕾 | A kind of storage practice of boiled dumpling |
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