JP6646507B2

JP6646507B2 - Manufacturing method of noodles

Info

Publication number: JP6646507B2
Application number: JP2016073108A
Authority: JP
Inventors: 佳奈大久保; 恭征津田; 敦行宮田; 肇豊田
Original assignee: Nisshin Seifun Group Inc
Current assignee: Nisshin Seifun Group Inc
Priority date: 2015-07-01
Filing date: 2016-03-31
Publication date: 2020-02-14
Anticipated expiration: 2036-03-31
Also published as: JP2017012156A

Description

本発明は、種々の食材を包んで食するための包み皮として利用可能な麺皮類の製造方法に関する。 The present invention relates to a method for producing noodle skins that can be used as a wrapper for wrapping and eating various foodstuffs.

春巻き、餃子、シューマイ、小籠包等のいわゆる麺皮食品は、食材を包む麺皮の食感の良さなどもあって広く普及し身近なものとなっている。中でも、油で加熱調理する春巻きは、その麺皮特有のパリパリとした食感が多くの人に好まれており、スーパーの総菜売場などにおいて定番商品となっている。しかし、春巻きは、麺皮に包まれている食材の水分が油ちょう後に麺皮に徐々に移行するため、時間の経過と共に麺皮がべたついてゴム様のヒキが強くなり、パリパリ感を喪失するという課題があった。 So-called noodle skin foods such as spring rolls, gyoza, shumai, small basket parcels and the like have become widespread and familiar due to the good texture of the noodle skins that wrap the ingredients. Among them, spring rolls cooked with oil are popular among many people because of their crispy texture unique to noodle skin, and have become a standard product in supermarket and other delicatessen counters. However, in spring rolls, the moisture of the ingredients wrapped in the noodles gradually shifts to the noodles after frying, so that the noodles become sticky over time and the rubber-like cracks become stronger, and the crispness is lost. There was a problem that.

斯かる課題の解決を図った技術として、例えば特許文献１には、春巻皮に用いる澱粉として、酸処理、熱処理、酵素処理により低粘度化された澱粉であるデキストリン、又は酸化処理された澱粉、架橋澱粉若しくはハイアミロースコーン澱粉を用いることが記載されている。特許文献１記載の春巻皮によれば、油ちょう後パリパリした食感を長時間維持することができるとされている。また特許文献２には、春巻皮の原料として、小麦粉又は澱粉と乳化剤とからなる混合物を密封容器中で撹拌しながら間接加熱処理して得られる熱処理混合物を用いることで、油ちょう後の春巻きの経時的な食感の低下を抑制し得ることが記載されている。 As a technique for solving such a problem, for example, Patent Document 1 discloses dextrin, which is a starch whose viscosity has been reduced by acid treatment, heat treatment, and enzyme treatment, or oxidized starch, as a starch used for spring rolls. It describes the use of cross-linked starch or high-amylose corn starch. According to the spring roll described in Patent Document 1, it is said that the crispy texture after frying can be maintained for a long time. Patent Document 2 discloses that, as a raw material for a spring roll, a heat-treated mixture obtained by indirect heating treatment while stirring a mixture of flour or starch and an emulsifier in a sealed container is used, so that the spring roll after frying is used. Describes that the deterioration of the texture over time can be suppressed.

特許文献３には、小麦粉を主成分とする生地を加熱調理して得られる小麦粉製品に関し、加熱調理後あるいは電子レンジによる再加熱調理後に該製品中の澱粉の構造変化に起因して食感が硬い歯切れの悪いものとなる点に鑑み、斯かる課題を解決し得る技術として、小麦粉を主成分とする生地に湿熱処理澱粉を含有させることが開示されている。特許文献３によれば、湿熱処理澱粉は、未処理の澱粉に比べて糊化温度が高く、また加熱調理時に粒構造が崩壊しないという特徴を有しており、特許文献３記載の小麦粉製品は、湿熱処理澱粉の斯かる特徴を利用した餃子、春巻き等の食品である。 Patent Document 3 relates to a flour product obtained by cooking a dough containing flour as a main component, and having a texture due to a structural change of starch in the product after cooking or after reheating with a microwave oven. In view of the fact that hard crispness is obtained, it is disclosed as a technique that can solve such a problem that a dough mainly composed of wheat flour contains moist heat-treated starch. According to Patent Document 3, the heat-moisture treated starch has a feature that the gelatinization temperature is higher than that of untreated starch and that the grain structure does not collapse during heating and cooking. And foods such as gyoza and spring rolls utilizing the above characteristics of moist heat-treated starch.

特開２００４−１２１０１６号公報JP 2004-121016 A 特開２００７−１５１５０８号公報JP 2007-151508 A 特開平１０−９４３７３号公報JP-A-10-94373

従来技術では、ヒキが無く歯切れの良い食感の麺皮食品に対する要望に十分に応えられていないのが実情であり、特に、油ちょう等の加熱調理後において、時間経過と共に食感が低下する、電子レンジ等で再加熱した際に食感が低下するという問題がある。加熱調理後の食感について経時耐性を有し、加熱調理後に数時間放置しても、加熱調理直後と同等のパリパリとしてクリスピーでヒキがなく歯切れの良い食感を保持し、食感が良好な麺皮食品を提供し得る麺皮類は未だ提供されていない。 In the prior art, the fact is that the demand for noodle skin foods without crispy and crisp texture is not sufficiently satisfied, especially after heating cooking such as frying, the texture decreases with time. In addition, there is a problem that the texture is lowered when reheated in a microwave oven or the like. It has a long-lasting resistance to the texture after cooking, and even if left for several hours after cooking, it has the same crispy, crispy and crispy texture immediately after cooking, and has a good texture. Noodle skins that can provide noodle skin foods have not yet been provided.

本発明の課題は、加熱調理後の食感について経時耐性を有し、加熱調理直後は勿論のこと、加熱調理後から数時間経過後であっても食感が良好な麺皮類を製造し得る、麺皮類の製造方法を提供することに関する。 An object of the present invention is to produce noodles having a good texture after aging with respect to the texture after cooking, and not only immediately after cooking, but also several hours after cooking. To provide a method for producing noodle skins.

澱粉は周知の通り、非加熱の未α化澱粉の状態においては、アミロースとアミロペクチンとが水素結合によって規則的に集合したミセル構造を有し、高度に結晶化した粒状をなしているが、この粒状の未α化澱粉に水分を加えて加熱すると、その粒は水和して次第に膨潤し、さらに加熱を続けると結晶構造が崩れて糊状に変化する。この現象が糊化（α化）である。また、この水和した糊化澱粉を冷却すると、時間経過に伴い離水して澱粉分子が再び集合して部分的に再結晶化して凝集する。この現象が老化であり、再加熱しても完全にはもとの糊化の状態には戻らない。一般に、澱粉の糊化は、食品用途において消化され易くしたり、独特の形態やテクスチャーを造り出すために幅広く利用されているのに対し、澱粉の老化は、特に澱粉を含む食品の硬化、保水力の低下、食感の低下等を招くため、澱粉を含む食品にとって好ましくない現象と考えられており、澱粉の老化を防止する技術が種々提案されているのが実情である。 As is well known, starch has a micellar structure in which amylose and amylopectin are regularly assembled by hydrogen bonding in the state of unheated ungelatinized starch, and is in the form of highly crystallized granules. When moisture is added to granular pre-gelatinized starch and heated, the granules hydrate and gradually swell, and when heating is further continued, the crystal structure is broken and changes to a paste. This phenomenon is gelatinization (gelatinization). Further, when the hydrated gelatinized starch is cooled, water is separated from the hydrated starch over time, and the starch molecules are reassembled and partially recrystallized and aggregated. This phenomenon is aging, and does not completely return to the original gelatinized state even when reheated. In general, gelatinization of starch is widely used in food applications to make it easier to digest and to create unique forms and textures, whereas aging of starch is particularly effective in hardening and retaining water of foods containing starch. It is considered to be a phenomenon unfavorable for starch-containing foods because it causes a decrease in food quality and texture, and various techniques for preventing aging of starch have been proposed.

本発明者らは、麺皮類について、加熱調理後の経時耐性を含めた食感の改良を図るべく種々検討した結果、従来食品用途では好ましくないとされていた澱粉の老化を積極的に利用することが、斯かる特性の改良に有効であるとの知見を得た。即ち、α化加工生地を冷蔵又は冷凍してそれに含まれるα化した澱粉を意図的に老化させ、斯かる老化処理が施された生地を用いて常法に従って麺皮類を製造することによって、加熱調理直後は勿論のこと、加熱調理後から数時間経過後であっても、ヒキが無く歯切れの良い食感の麺皮類が得られることを知見した。 The present inventors have made various studies on noodle skins to improve the texture, including resistance to aging after cooking, and as a result, actively utilize the aging of starch, which has been regarded as undesirable in conventional food applications. Has been found to be effective in improving such characteristics. That is, the pregelatinized dough is refrigerated or frozen and the pregelatinized starch contained therein is intentionally aged, and the noodles are manufactured according to a conventional method using the dough subjected to such aging treatment, It has been found that noodles without creases and with a crisp texture can be obtained not only immediately after cooking but also several hours after cooking.

本発明は、前記知見に基づきなされたもので、α化加工物に老化処理を施して、含有されている澱粉を老化させる老化工程と、該老化処理が施されたα化加工物を用いる麺皮化工程とを有する、麺皮類の製造方法である。 The present invention has been made on the basis of the above-mentioned findings, and provides an aging process for subjecting a pregelatinized product to an aging treatment to age contained starch, and a noodle using the pregelatinized processed product subjected to the aging treatment. A method for producing noodle skins, comprising a skinning step.

本発明の麺皮類の製造方法によれば、食感が良好な麺皮類が提供される。また、本発明の麺皮類の製造方法によれば、老化処理が施されたα化加工物を麺皮にする工程において作業性が良好であり、高品質の麺皮類を効率良く製造することができる。 According to the method for producing noodle skins of the present invention, noodle skins having a good texture are provided. Further, according to the method for producing noodles of the present invention, the workability is good in the step of converting the pregelatinized processed product subjected to aging treatment into noodles, and efficiently producing high-quality noodles. be able to.

本発明の麺皮類の製造方法においては、α化澱粉（糊化澱粉）を含むα化加工物を用いる。本発明の主たる特徴の１つは、α化加工物に老化処理を施して、該α化加工物に含まれるα化した澱粉を老化させることにある。α化加工物は、α化加工生地又はα化加工した麺であることが好ましい。α化加工物として、α化加工生地及びα化加工した麺のどちらを用いるかは任意に選択できる。α化加工生地は、後述する方法によって作製することができ、通常、水分を含むペースト状生地である。α化加工した麺としては、一般的な製麺法で作製した生麺を加熱工程によりα化した麺を用いることもできるが、α化加工した麺を用いる大きな利点の１つは、市販のα化処理された麺をそのまま老化処理の対象物として使用できる点にある。 In the method for producing noodles 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 an aging treatment to age the pregelatinized starch contained in the pregelatinized product. The pregelatinized product is preferably pregelatinized dough or pregelatinized noodles. Which of the pre-gelatinized dough and the pre-gelatinized noodle is used as the pre-gelatinized product can be arbitrarily selected. The pre-gelatinized dough can be produced by a method described later, and is usually a pasty dough containing water. As the pre-gelatinized noodle, noodles obtained by pre-gelatinizing raw noodles prepared by a general noodle-making method by a heating step can be used, but one of the great advantages of using pre-gelatinized noodles is a commercially available noodle. The point is that the noodles that have been pregelatinized can be used as they are for the aging process.

本発明で用いるα化加工生地は、下記１）又は２）の方法によって作製することができる。
１）α化されていない澱粉を含む生地原料に加水し混合して中間生地を得、該中間生地を加熱する方法。
２）予めα化された澱粉を含む生地原料に加水し混合する方法。 The pregelatinized fabric used in the present invention can be produced by the following method 1) or 2).
1) A method of adding and mixing a dough material containing starch which has not been pregelatinized to obtain an intermediate dough, and heating the intermediate dough.
2) A method in which water is added to a dough material containing starch pregelatinized and mixed.

前記１）の方法において、「α化されていない澱粉を含む生地原料」としては、通常少なくとも、未α化穀粉が用いられる。未α化穀粉は、水分を加えて加熱する等のいわゆるα化処理が施されていない穀粉であり、α化されていない澱粉組成を有する。必要に応じ、未α化穀粉に加えてさらに、α化処理が施されていない未α化澱粉を用いても良い。前記１）の作製方法においては、未α化穀粉や未α化澱粉を含む生地原料から常法に従って、未α化生地である中間生地を作製し、該中間生地を加熱することで、これに含まれる未α化穀粉あるいは未α化澱粉由来の澱粉のα化を促進し、α化澱粉を含むα化加工生地を得る。 In the method 1), as the "dough raw material containing non-gelatinized starch", at least non-gelatinized flour is usually used. Non-gelatinized flour is flour that has not been subjected to so-called pregelatinization, such as heating with addition of water, and has a starch composition that is not pregelatinized. If necessary, in addition to non-gelatinized flour, non-gelatinized starch that has not been subjected to gelatinization treatment may be used. In the preparation method of the above 1), an intermediate dough, which is a non-gelatinized dough, is prepared from a dough material containing non-gelatinized flour or non-gelatinized starch in accordance with a conventional method, and the intermediate dough is heated. The pregelatinized dough containing the pregelatinized starch is promoted by promoting the pregelatinization of the non-gelatinized flour or starch derived from non-gelatinized starch.

前記の未α化穀粉及び未α化澱粉としては、それぞれ、麺類や麺皮類の製造に通常用いられるものを特に制限なく用いることができる。未α化穀粉としては例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉、熱処理粉等の小麦粉の他、ライ麦粉、コーンフラワー、大麦粉、そば粉、米粉、豆粉、はとむぎ粉、ひえ粉、あわ粉等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。未α化澱粉としては例えば、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉等；あるいはこれらの澱粉にエーテル化、エステル化、アセチル化、架橋処理、酸化処理等を施した加工澱粉が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 As the non-gelatinized flour and the non-gelatinized starch, those usually used for the production of noodles and noodle skins can be used without particular limitation. As non-gelatinized flour, for example, other than flour such as strong flour, semi-strong flour, medium flour, soft flour, durum flour, heat-treated flour, rye flour, corn flour, barley flour, buckwheat flour, rice flour, bean flour, wheat flour, Powdered flour, foam powder and the like can be mentioned, and one of these can be used alone or in combination of two or more. Examples of ungelatinized starch include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, and the like; or a process in which these starches have been subjected to etherification, esterification, acetylation, cross-linking treatment, oxidation treatment, and the like. Starch, one of which can be used alone or in combination of two or more.

前記１）の方法で用いる生地原料は、未α化穀粉及び未α化澱粉以外の他の原料を含んでいても良い。具体的には例えば、小麦グルテン、大豆蛋白質、大豆多糖類、卵黄粉、卵白粉、全卵粉、卵蛋白酵素分解物、脱脂粉乳等の蛋白質素材；動植物油脂、粉末油脂等の油脂類；かんすい、焼成カルシウム、食物繊維、膨張剤、増粘剤、乳化剤、食塩、糖類、糖アルコール、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、デキストリン、難消化性デキストリン、難消化性でん粉、アルコール、保存剤、ｐＨ調整剤、酵素剤等が挙げられ、これら１種を単独で又は２種以上を組み合わせて用いることができる。 The dough raw material used in the method 1) may include raw materials other than non-gelatinized flour and non-gelatinized starch. Specifically, for example, protein materials such as wheat gluten, soy protein, soy polysaccharide, egg yolk powder, egg white powder, whole egg powder, enzymatically decomposed egg protein, skim milk powder; oils and fats such as animal and vegetable oils and fats and oils; , Calcined calcium, dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sugar alcohol, sweetener, spice, seasoning, vitamins, minerals, pigment, flavor, dextrin, indigestible dextrin, indigestible , Starch, alcohol, a preservative, a pH adjuster, an enzyme agent, and the like. One of these can be used alone, or two or more can be used in combination.

前記１）の方法で用いる生地原料には、プロテアーゼ、アミラーゼ及び乳化剤の少なくとも１つを配合することが、老化処理後、特に麺皮の製造時（麺皮化工程）の作業性の向上の観点から好ましい。
プロテアーゼは、ペプチド結合の加水分解を触媒する酵素である。プロテアーゼとしては、食品に使用可能な各種公知のプロテアーゼを特に制限なく用いることができる。プロテアーゼは、糸状菌由来のプロテイナーゼを用いることが更に好ましい。α化加工生地の原料である未α化穀粉や未α化澱粉を含む生地原料にプロテアーゼを配合して、プロテアーゼの作用によりグルテンネットワークを適度に切断し、老化処理前に生地の粘度を低下させておくことにより、混合時の分散性がよくなり、その結果、麺皮化工程の作業性が向上する。
α化加工生地の原料に対するプロテアーゼの配合量は、該原料中の穀粉１００質量部に対して、０．００１〜１０質量部であることが好ましく、０．０５〜２質量部であることがより好ましい。
プロテアーゼやアミラーゼは、α化加工生地の原料である未α化穀粉に５分〜２時間作用させることが好ましく、１０分〜２時間作用させることがより好ましい。また、プロテアーゼやアミラーゼは、α化加工生地を得るための中間生地の加熱工程において失活させることが好ましい。 The dough raw material used in the method 1) may be mixed with at least one of a protease, an amylase and an emulsifier, from the viewpoint of improving the workability after the aging treatment, particularly during the production of the noodle rind (noodle tanning step). Is 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. As the protease, it is more preferable to use a proteinase derived from a filamentous fungus. Protease is blended with the raw material containing non-gelatinized flour and non-gelatinized starch, which is the raw material of the pregelatinized dough, to cut the gluten network appropriately by the action of the protease and reduce the viscosity of the dough before aging treatment. By doing so, the dispersibility at the time of mixing is improved, and as a result, the workability in the noodle-peeling step is improved.
The amount of the protease relative to the raw material of the pre-gelatinized dough is preferably 0.001 to 10 parts by mass, more preferably 0.05 to 2 parts by mass, based on 100 parts by mass of the flour in the raw material. preferable.
The protease and amylase preferably act on ungelatinized flour, which is a raw material of the pregelatinized processed dough, for 5 minutes to 2 hours, more preferably 10 minutes to 2 hours. In addition, it is preferable that protease and amylase be deactivated in the heating step of the intermediate dough for obtaining the pregelatinized dough.

アミラーゼは、グリコシド結合の加水分解を触媒する酵素である。アミラーゼとしては、食品に使用可能な各種公知のアミラーゼを特に制限なく用いることができる。アミラーゼとしては、α-アミラーゼ、β-アミラーゼ、グルコアミラーゼ、イソアミラーゼ等があるが、これらの中でもα-アミラーゼを用いることが好ましい。α化加工生地の原料である未α化穀粉や未α化澱粉を含む生地原料にアミラーゼを配合し、未α化穀粉や未α化澱粉に由来する澱粉中のアミロースやアミロペクチンを適度に切断し、老化処理前に生地の粘度を低下させておくことにより、混合時の分散性がよくなり、その結果、麺皮化工程の作業性が向上する。
α化加工生地の原料に対するアミラーゼの配合量は、該原料中の穀粉１００質量部に対して、０．００１〜１０質量部であることが好ましく、０．０５〜２質量部であることがより好ましい。 Amylase is an enzyme that catalyzes the hydrolysis of glycosidic bonds. As the amylase, various known amylases that can be used for foods can be used without particular limitation. As the amylase, there are α-amylase, β-amylase, glucoamylase, isoamylase and the like, and among these, it is preferable to use α-amylase. Amylase is blended with the raw material of non-gelatinized flour and non-gelatinized starch, which is the raw material of pregelatinized processed dough, to appropriately cut amylose and amylopectin in starch derived from non-gelatinized flour and non-gelatinized starch. By lowering the viscosity of the dough before the aging treatment, the dispersibility at the time of mixing is improved, and as a result, the workability in the noodle-peeling step is improved.
The amount of amylase added to the raw material of the pregelatinized processed dough is preferably 0.001 to 10 parts by mass, more preferably 0.05 to 2 parts by mass, based on 100 parts by mass of the flour in the raw material. preferable.

乳化剤としては、食品に使用可能な各種公知のもの等を特に制限なく用いることができるが、乳化機能を有するタンパク質を用いることが好ましい。乳化機能を有するタンパク質としては、乳由来ものや卵由来のものなどがあるが、乳清由来のタンパク質が好ましく、カゼイン又はその塩（ナトリウム等）が更に好ましい。α化加工生地の原料である未α化穀粉や未α化澱粉を含む生地原料に乳化剤を配合し、離水を抑制させることにより、α化加工生地の安定性し、これにより麺皮化工程時の作業性が向上する。
α化加工生地の原料に対する乳化剤の配合量は、該原料中の穀粉１００質量部に対して、０．０１〜２０質量部であることが好ましく、より好ましくは０．１〜２０質量部であり、更に好ましくは０．５〜１０質量部である。 As the emulsifier, various known ones that can be used for food can be used without any particular limitation, but it is preferable to use a protein having an emulsifying function. Proteins having an emulsifying function include those derived from milk and those derived from eggs. Proteins derived from whey are preferred, and casein or a salt thereof (such as sodium) is more preferred. An emulsifier is added to the dough material containing non-gelatinized flour and non-gelatinized starch, which is the raw material of the pregelatinized dough, and by suppressing water separation, the pregelatinized dough is stabilized. Workability is improved.
The blending amount of the emulsifier with respect to the raw material of the pre-gelatinized dough is preferably 0.01 to 20 parts by mass, more preferably 0.1 to 20 parts by mass, based on 100 parts by mass of the flour in the raw material. And more preferably 0.5 to 10 parts by mass.

前記１）の方法において、未α化穀粉や未α化澱粉を含む生地原料への加水量は、特に制限されず麺皮類の種類等に応じて適宜調整すれば良いが、生地原料中の全原料粉１００質量部に対して、好ましくは１０〜３０００質量部、さらに好ましくは３０〜１０００質量部である。本明細書において「原料粉」は、生地の作製に用いられる生地原料のうち、常温常圧下で粉状の穀粉類であり、具体的には、小麦粉等の穀粉及び澱粉であり、油脂、食塩等の副原料は含まれない。
また、前記１）の方法において、中間生地の加熱条件は、それに含まれる未α化穀粉や未α化澱粉のα化（糊化）が十分になされるように設定する必要がある。斯かる観点から、中間生地の温度（品温）が好ましくは６０℃以上、さらに好ましくは８０℃以上の状態が１０分間以上維持されるような条件で、中間生地を加熱することが好ましい。 In the method 1), the amount of water added to the dough material containing non-gelatinized flour and non-gelatinized starch is not particularly limited, and may be appropriately adjusted according to the type of noodles and the like. The amount is preferably 10 to 3000 parts by mass, and more preferably 30 to 1000 parts by mass, based on 100 parts by mass of the whole raw material powder. As used herein, "raw material flour" refers to flours in the form of flour at room temperature and normal pressure among dough raw materials used for fabricating dough, and specifically flours such as flour and starch, fats and oils, and salt. Etc. are not included.
Further, in the above method 1), the heating condition of the intermediate dough needs to be set so that the ungelatinized flour and starch contained therein are sufficiently gelatinized (gelatinized). From such a viewpoint, it is preferable to heat the intermediate fabric under such a condition that the temperature (product temperature) of the intermediate fabric is preferably maintained at 60 ° C. or higher, more preferably at 80 ° C. or higher for 10 minutes or longer.

前記２）の方法において、「予めα化された澱粉を含む生地原料」としては、通常少なくとも、未α化穀粉にα化処理を施して得られるα化穀粉（α化された澱粉組成を有する穀粉）が用いられ、必要に応じ、未α化澱粉にα化処理を施して得られるα化澱粉が用いられる。α化穀粉やα化澱粉としては市販のものを用いることができる。 In the above method 2), the “dough raw material containing pregelatinized starch” is usually at least pregelatinized flour obtained by subjecting nongelatinized flour to a pregelatinization treatment (having a pregelatinized starch composition having a pregelatinized starch composition). Flour) and, if necessary, pregelatinized starch obtained by subjecting non-gelatinized starch to a pregelatinization treatment. Commercially available pregelatinized flour or pregelatinized starch can be used.

本発明の麺皮類の製造方法においては、α化加工物、好ましくは、前記１）若しくは２）の方法によって作製されたα化加工生地、又は一般的な製麺法で作製した生麺を加熱工程によりα化した麺若しくは市販のα化加工した麺に対し、老化処理を施して、これら処理対象物に含まれるα化澱粉を老化させる。老化処理は、処理対象物であるα化加工物を常温で所定時間放置することによって行うこともできるが、α化澱粉をより確実に老化させる観点から、ｉ）処理対象物を冷蔵する処理、又はｉｉ）処理対象物を冷凍した後に解凍する処理が好ましい。 In the method for producing noodle skins of the present invention, a pregelatinized product, preferably a pregelatinized dough prepared by the above method 1) or 2) or a raw noodle prepared by a general noodle-making method is used. The noodles pregelatinized by the heating step or commercially available pregelatinized noodles are subjected to an aging treatment to age the pregelatinized starch contained in these processing objects. The aging treatment can be carried out by leaving the pregelatinized processed product to be processed at room temperature for a predetermined time. From the viewpoint of more reliably aging the pregelatinized starch, i) a process of refrigeration of the processing target, Or ii) a process of freezing and then thawing the object to be treated.

前記ｉ）の老化処理（冷蔵処理）は、例えば、冷蔵庫の庫内に処理対象物を所定時間放置することによって行うことができる。冷蔵条件は、α化した澱粉の老化が十分に進行し得る条件が好ましく、具体的には、処理対象物の品温が好ましくは１〜１０℃、さらに好ましくは１〜４℃の状態が６時間以上維持される条件が好ましい。 The aging treatment (refrigeration treatment) of i) can be performed, for example, by leaving the object to be treated in a refrigerator for a predetermined time. The refrigeration conditions are preferably such that the aging of the pregelatinized starch can proceed sufficiently. Specifically, the temperature of the object to be treated is preferably 1 to 10 ° C, more preferably 1 to 4 ° C. Conditions maintained for more than an hour are preferred.

前記ｉｉ）の老化処理（冷凍解凍処理）における冷凍は、例えば、冷凍庫の庫内に処理対象物を所定時間放置することによって行うことができる。前記ｉｉ）の老化処理における冷凍には、短時間で品温を低下させ凍結する急速冷凍と、比較的高い温度でゆっくり凍結する緩慢冷凍とがあり、本発明では何れの冷凍法も利用可能であるが、α化澱粉のさらなる老化促進の観点から、緩慢冷凍が好ましく、より具体的には、処理対象物の品温が好ましくは−１０℃以下、さらに好ましくは−２０℃以下の状態が６時間以上維持されるような緩慢冷凍が好ましい。 The freezing in the aging process (freezing and thawing process) in ii) can be performed, for example, by leaving the object to be processed in a freezer for a predetermined time. The freezing in the aging treatment of the above ii) includes rapid freezing in which the temperature is lowered and frozen in a short time, and slow freezing in which the freezing is slowly frozen at a relatively high temperature. In the present invention, any freezing method can be used. However, from the viewpoint of promoting further aging of the pregelatinized starch, slow freezing is preferred, and more specifically, the temperature of the object to be treated is preferably -10 ° C or lower, more preferably -20 ° C or lower. Slow freezing, which is maintained for more than an hour, is preferred.

前記ｉｉ）の老化処理（冷凍解凍処理）において、処理対象物を冷凍して得られた冷凍物（冷凍α化加工生地、冷凍α化加工した麺等の冷凍α化加工物）の解凍は、該冷凍物を常温放置する自然解凍でも良いが、老化促進の観点から冷蔵解凍が好ましい。冷蔵解凍は例えば、雰囲気温度が好ましくは１〜１０℃、さらに好ましくは１〜４℃の環境下に、冷凍物を放置することによって行うことができる。 In the aging process (freezing and thawing process) in the above ii), the thawing of frozen products (frozen pregelatinized dough, frozen pregelatinized processed products such as frozen pregelatinized noodles) obtained by freezing the object to be processed, Natural thawing in which the frozen material is left at room temperature may be used, but refrigerated thawing is preferable from the viewpoint of promoting aging. Refrigeration and thawing can be performed, for example, by leaving the frozen material in an environment at an ambient temperature of preferably 1 to 10 ° C, more preferably 1 to 4 ° C.

本発明の麺皮類の製造方法においては、α化加工生地、α化加工した麺等のα化加工物に対して、老化処理を複数回行うこともでき、そうすることによって、澱粉の老化が一層促進され、それに起因する効果（食感の向上等）がより高いレベルで奏されるようになる。老化処理を複数回行う態様としては、例えば、前記ｉ）及びｉｉ）の何れか一方のみを複数回行う態様、並びに、前記ｉ）及びｉｉ）の両方を組み合わせる態様が挙げられる。また、後者の態様の具体例として、ｉｉ−１）α化加工物を冷蔵処理した後、さらに冷凍処理する態様、及びｉｉ−２）α化加工物を冷凍処理した後、さらに冷蔵処理する態様が挙げられる。 In the method for producing noodle skins of the present invention, the pregelatinized dough, pregelatinized processed products such as pregelatinized noodles can be subjected to aging treatment a plurality of times, and by doing so, aging of starch Is further promoted, and the effect (improvement of texture, etc.) resulting therefrom is achieved at a higher level. Examples of the mode of performing the aging treatment a plurality of times include a mode of performing only one of the above i) and ii) a plurality of times, and a mode of combining both the above i) and ii). Further, as a specific example of the latter aspect, ii-1) a mode in which the pregelatinized product is subjected to a refrigeration process and then a freezing process, and ii-2) a mode in which the pregelatinized product is subjected to a freezing process and then further refrigerated. Is mentioned.

本発明の麺皮類の製造方法においては、前記老化工程後に、その老化処理が施されたα化加工物を麺皮にする（麺皮化工程）。麺皮化工程において、老化処理が施された麺を用いる場合は、生地の作製をスムーズに行う観点から、該麺を構成する麺線を粉砕して得られる粉砕物を用いることが好ましい。麺の粉砕は、ミキサー等の公知の粉砕手段を用いて常法に従って行うことができる。 In the method for producing noodle skins of the present invention, after the aging step, the pre-gelatinized processed product is converted into noodle skin (noodle skinning step). In the case of using an aged noodle in the noodle peeling step, it is preferable to use a pulverized product obtained by pulverizing the noodle strings constituting the noodle, from the viewpoint of smoothly producing the dough. The noodles can be pulverized by a known method using a known pulverizing means such as a mixer.

前記麺皮化工程は、老化処理が施されたα化加工物のみを用いて行っても良く、さらに穀粉を加えて行っても良い。麺皮化工程で加える穀粉としては、前記の未α化穀粉として使用可能なものを適宜用いることができる。このように、老化処理が施されたα化加工物に加えてさらに穀粉を用いる場合、該老化処理が施されたα化加工物中の全原料粉の含有量が、該α化加工物に加える該穀粉１００質量部に対して、好ましくは１〜５０質量部、さらに好ましくは１０〜２０質量部となるように、該老化処理が施されたα化加工物の使用量を調整することが好ましい。老化処理が施されたα化加工物の使用量が少なすぎると、澱粉の老化に起因する所望の効果が奏され難く、逆に該使用量が多すぎると、麺皮類の保形性が低下するおそれがある。 The noodle peeling step may be performed using only the pregelatinized processed product subjected to the aging treatment, or may be further performed by adding flour. As the flour to be added in the noodle peeling step, the flour that can be used as the non-gelatinized flour can be used as appropriate. As described above, when flour is further used in addition to the pre-gelatinized processed product, the content of all raw material powders in the pre-gelatinized processed product is reduced to the pre-gelatinized processed product. With respect to 100 parts by mass of the flour to be added, the amount of the aging-treated pregelatinized processed product is preferably adjusted to 1 to 50 parts by mass, more preferably 10 to 20 parts by mass. preferable. If the amount of the pre-gelatinized product subjected to the aging treatment is too small, the desired effect due to the aging of the starch is difficult to be exerted, and if the amount is too large, the shape retention of the noodles is reduced. It may decrease.

前記麺皮化工程は、常法に従って行うことができる。例えば、麺皮類として春巻皮を製造する場合、老化処理が施されたα化加工物に、必要に応じ穀粉及び／又は水を加えて混捏して流動状生地を作製し、その流動状生地を、例えば、回転する加熱ドラム上に膜状に落下させて焼成する等、常法に従って焼成することで、目的とする麺皮類が得られる。 The noodle-skinning step can be performed according to a conventional method. For example, in the case of producing spring rolls as noodle skins, flour and / or water are added to the aged processed product subjected to aging treatment, if necessary, and kneaded to prepare a fluid dough, and the fluid dough is prepared. By baking the dough in the form of a film on a rotating heating drum in the form of a film and baking it, the desired noodle skin is obtained.

本発明が適用可能な麺皮類の種類は特に限定されず、例えば、春巻き、餃子、シューマイ、ワンタン、小籠包等の麺皮食品における麺皮（種々の食材を包んで食するための包み皮）が挙げられる。 The type of noodles to which the present invention can be applied is not particularly limited. For example, noodles in noodle skin foods such as spring rolls, dumplings, shomai, wontons, and small basket parcels (wrapping various foods for eating) Leather).

本発明を具体的に説明するために実施例を挙げるが、本発明は以下の実施例によって制限されるものではない。 EXAMPLES The present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

〔実施例１〕
α化されていない市販の小麦粉（日清製粉株式会社製、商品名「特ナンバーワン」）１００質量部に対し、水１０００質量部を加えて撹拌して中間生地を得、該中間生地を、品温９０℃の状態が３０分間維持されるように加熱攪拌機を用いて加熱して、ペースト状のα化加工生地を得た（α化工程）。
次いで、得られたα化加工生地を庫内温度４℃に設定された冷蔵庫内に１０時間放置することによって冷蔵処理し、該生地に含まれるα化澱粉の老化処理を行ってペースト状の老化処理済み生地を得た（老化工程）。
次いで、α化されていない市販の小麦粉（日清製粉株式会社製、商品名「特ナンバーワン」）１００質量部に対し、老化処理済み生地１１０質量部（老化処理された澱粉を含む固形分としては１０質量部）、食塩１質量部、水１０質量部を加えて混捏して流動状生地を得た。そして、得られた流動状生地を、ドラム型焼成機を用いてそのドラム面上で焼成し、厚さ０．５〜０．５５ｍｍの春巻皮を製造した（麺皮化工程）。 [Example 1]
To 100 parts by mass of commercially available flour that has not been pregelatinized (trade name “Toku No. 1” manufactured by Nisshin Flour Milling Co., Ltd.), 1000 parts by mass of water is added and stirred to obtain an intermediate dough. The mixture 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 (pregelatinization step).
Then, the obtained pregelatinized processed dough is refrigerated by leaving it in a refrigerator set at a temperature of 4 ° C. for 10 hours, and subjected to aging treatment of pregelatinized starch contained in the dough to form paste-like aging. A treated dough was obtained (aging process).
Next, with respect to 100 parts by mass of non-gelatinized commercially available flour (trade name “special number one” manufactured by Nisshin Flour Milling Co., Ltd.), 110 parts by mass of aging-treated dough (as a solid content including aging-treated starch) 10 parts by mass), 1 part by mass of salt and 10 parts by mass of water, and kneaded to obtain a fluid dough. Then, the obtained 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 (a noodle peeling step).

〔実施例２〕
実施例１においてα化工程における加水量及び麺皮化工程における老化処理済み生地の使用量等をそれぞれ変更した以外は、実施例１と同様にして春巻皮を製造した。具体的な製造手順は以下の通り。
α化されていない市販の小麦粉（日清製粉株式会社製、商品名「特ナンバーワン」）１００質量部に対し、水５００質量部を加えて撹拌して中間生地を得、該中間生地を、品温９０℃の状態が３０分間維持されるように加熱攪拌機を用いて加熱して、ペースト状のα化加工生地を得た（α化工程）。
次いで、得られたα化加工生地を庫内温度４℃に設定された冷蔵庫内に１０時間放置することによって冷蔵処理し、該生地に含まれるα化澱粉の老化処理を行ってペースト状の老化処理済み生地を得た（老化工程）。
次いで、α化されていない市販の小麦粉（日清製粉株式会社製、商品名「特ナンバーワン」）１００質量部に対し、老化処理済み生地３０質量部（老化処理された澱粉を含む固形分としては５質量部）、食塩１質量部、水８５質量部を加えて混捏して流動状生地を得た。そして、得られた流動状生地を、ドラム型焼成機を用いてそのドラム面上で焼成し、厚さ０．５〜０．５５ｍｍの春巻皮を製造した（麺皮化工程）。 [Example 2]
A spring roll 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 the aging-treated dough used in the noodle conversion step were changed. The specific manufacturing procedure is as follows.
500 parts by mass of water is added to 100 parts by mass of commercially available flour that has not been pregelatinized (trade name “Special No. 1” manufactured by Nisshin Flour Milling Co., Ltd.) and stirred to obtain an intermediate dough. Heating was performed 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 fabric (pregelatinization step).
Then, the obtained pregelatinized processed dough is refrigerated by leaving it in a refrigerator set at a temperature of 4 ° C. for 10 hours, and subjected to aging treatment of pregelatinized starch contained in the dough to form paste-like aging. A treated dough was obtained (aging process).
Then, based on 100 parts by mass of non-gelatinized commercially available flour (trade name “Toku No. 1” manufactured by Nisshin Flour Milling Co., Ltd.), 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 salt and 85 parts by mass of water, and kneaded to obtain a fluid dough. Then, the obtained 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 (a noodle peeling step).

〔実施例３〕
実施例１において前記老化処理を冷蔵処理から冷凍処理に変更した以外は、実施例１と同様にして春巻皮を製造した。即ち実施例３では、α化加工生地を庫内温度−２０℃に設定された冷凍庫内に１０時間放置することによって緩慢冷凍処理し、該生地に含まれるα化澱粉の老化処理を行った。斯かる冷凍処理後、その冷凍物を雰囲気温度２０℃の環境下に２時間放置することによって冷蔵解凍し、次工程に供した。 [Example 3]
A spring roll 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 slow freezing by leaving it in a freezer set at a temperature of −20 ° C. for 10 hours, and the pregelatinized starch contained in the dough was aged. After such a freezing treatment, the frozen product was refrigerated and thawed by being left in an environment at an ambient temperature of 20 ° C. for 2 hours, and was subjected to the next step.

〔実施例４〕
実施例１において老化処理を複数回行った以外は、実施例１と同様にして春巻皮を製造した。即ち実施例４では、α化加工生地を庫内温度４℃に設定された冷蔵庫内に１０時間放置することによって冷蔵処理した後（１回目の老化処理）、その冷蔵処理された生地を庫内温度−２０℃に設定された冷凍庫内に１０時間放置することによって緩慢冷凍処理し（２回目の老化処理）、その後、その冷凍物を雰囲気温度４℃の環境下に６時間放置することによって冷蔵解凍した。 [Example 4]
A spring roll 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, after the pre-gelatinized dough was refrigerated by leaving it in a refrigerator set at a temperature of 4 ° C. for 10 hours (first aging treatment), the refrigerated dough was placed in a refrigerator. Slow freezing treatment (second aging treatment) by leaving in a freezer set at a temperature of −20 ° C. for 10 hours, and then refrigeration by leaving the frozen material at 4 ° C. for 6 hours. Thawed.

〔比較例１〕
α化されていない市販の小麦粉（日清製粉株式会社製、商品名「特ナンバーワン」）１００質量部に対し、水１２０質量部、食塩１質量部を加えて混捏して流動状生地を得、該流動状生地を、ドラム型焼成機を用いてそのドラム面上で焼成し、厚さ０．５〜０．５５ｍｍの春巻皮を製造した。 [Comparative Example 1]
120 parts by mass of water and 1 part by mass of salt are added to 100 parts by mass of non-gelatinized commercially available flour (trade name "Toku No. 1" manufactured by Nisshin Flour Milling Co., Ltd.) 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.

尚、前記各実施例及び比較例の何れにおいても、麺皮化工程における流動状生地の焼成時において、該生地に脆さ又はベタつきが多少はあったものの、作業性に特に問題は無かった。 In each of the above Examples and Comparative Examples, when the fluid dough was baked in the noodle peeling step, the dough was somewhat brittle or sticky, but there was no particular problem in workability.

〔評価試験１〕
各実施例及び比較例で得られた春巻皮を用いて春巻きを製造した。具体的には、春巻皮を１９０ｍｍ×１９０ｍｍにカットし、カットした春巻皮の上に予め調理しておいた具材を載せ、巻き上げて揚げ用春巻きを得、その揚げ用春巻きを−４０℃で完全に冷凍した後、−２０℃で１４日間冷凍保存した。その後、その冷凍春巻きを１７０〜１８０℃のサラダ油で油ちょうして、油ちょう後速やかに食感官能試験に供した。食感官能試験は、１０名のパネラーに、春巻きを食した際のパリパリ感及びヒキをそれぞれ下記評価基準に基づき評価してもらうことによって実施した。その評価結果（パネラー１０名の平均点）を下記表１に示す。 [Evaluation Test 1]
Spring rolls were produced using the spring rolls obtained in each of the examples and comparative examples. Specifically, the spring roll is cut into 190 mm × 190 mm, and the cooked ingredients are placed on the cut spring roll and rolled up to obtain a spring roll for frying, and the spring roll for frying is -40. After freezing completely at ℃, it was stored frozen at -20 ℃ for 14 days. Thereafter, the frozen spring rolls were fried with 170-180 ° C. salad oil and immediately subjected to a texture sensory test. The texture sensory test was carried out by having ten panelists evaluate the crispness and iki when eating spring rolls based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below.

＜パリパリ感の評価基準＞
５点：油ちょう直後と同等のパリパリ感があり、非常に良好。
４点：パリパリ感がかなりあり、良好。
３点：パリパリ感が多少ある。
２点：ややパリパリ感が無く、やや不良。
１点：パリパリ感が無く、不良。
＜ヒキの評価基準＞
５点：油ちょう直後と同等でヒキが無く、非常に良好。
４点：ヒキが少なく、良好。
３点：ヒキが多少ある。
２点：ヒキがやや強く、やや不良。
１点：ヒキが強く、不良。 <Evaluation criteria for crispness>
5 points: Crispness equivalent to that immediately after frying, very good.
4 points: There is considerable crispness and it is good.
3 points: There is some crispness.
2 points: Slightly crisp, slightly poor.
1 point: There is no crispness and it is bad.
<Hiki evaluation criteria>
5 points: Same as immediately after frying, no sink marks, very good.
4 points: few sink marks, good
3 points: There are some sink marks.
2 points: Hiki is slightly strong and slightly bad.
1 point: Strong sink and bad.

〔実施例５〕
α化されていない市販の小麦粉（日清製粉株式会社製、商品名「特ナンバーワン」）１００質量部に対し、水３５０質量部を加えて撹拌して中間生地（α化未加工生地）を得、該中間生地を、品温９０℃の状態が３０分間維持されるように加熱攪拌機を用いて加熱して、ペースト状のα化加工生地を得た（α化工程）。
次いで、得られたα化加工生地を庫内温度４℃に設定された冷蔵庫内に１０時間放置することによって冷蔵処理し、該生地に含まれるα化澱粉の老化処理を行ってペースト状の老化処理済み生地を得た（老化工程）。
次いで、α化されていない市販の小麦粉（日清製粉株式会社製、商品名「特ナンバーワン」）１００質量部に対し、老化処理済み生地４５質量部（老化処理された澱粉を含む固形分としては１０質量部）、食塩１質量部を加えて混捏して麺生地を得た。そして、得られた麺生地を常法に従って圧延し、厚さ０．８ｍｍの餃子の皮を製造した（麺皮化工程）。 [Example 5]
350 parts by weight of water is added to 100 parts by weight of non-gelatinized commercially available flour (trade name “Toku No. 1” manufactured by Nisshin Flour Milling Co., Ltd.) and stirred to produce an intermediate dough (gelatinized unprocessed dough). Then, 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-form pregelatinized dough (pregelatinization step).
Then, the obtained pregelatinized processed dough is refrigerated by leaving it in a refrigerator set at a temperature of 4 ° C. for 10 hours, and subjected to aging treatment of pregelatinized starch contained in the dough to form paste-like aging. A treated dough was obtained (aging process).
Next, 45 parts by mass of aging-treated dough (as a solid content including aging-treated starch) is based on 100 parts by mass of non-gelatinized commercially available flour (trade name “special number one” manufactured by Nisshin Flour Milling Co., Ltd.). Was added and 1 part by mass of sodium chloride was added and kneaded to obtain a noodle dough. Then, the obtained noodle dough was rolled according to a conventional method to produce a gyoza skin having a thickness of 0.8 mm (a noodle skin conversion step).

〔実施例６〕
実施例５においてα化工程における加水量及び麺皮化工程における老化処理済み生地の使用量等をそれぞれ変更した以外は、実施例５と同様にして餃子の皮を製造した。具体的な製造手順は以下の通り。
α化されていない市販の小麦粉（日清製粉株式会社製、商品名「特ナンバーワン」）１００質量部に対し、水２００質量部を加えて撹拌して中間生地を得、該中間生地を、品温９０℃の状態が３０分間維持されるように加熱攪拌機を用いて加熱して、ペースト状のα化加工生地を得た（α化工程）。
次いで、得られたα化澱粉含有生地を庫内温度４℃に設定された冷蔵庫内に１０時間放置することによって冷蔵処理し、該生地に含まれるα化澱粉の老化処理を行ってペースト状の老化処理済み生地を得た（老化工程）。
次いで、α化されていない市販の小麦粉（日清製粉株式会社製、商品名「特ナンバーワン」）１００質量部に対し、老化処理済み生地１５質量部（老化処理された澱粉を含む固形分としては５質量部）、食塩１質量部を加えて混捏して麺生地を得た。そして、得られた麺生地を常法に従って圧延し、厚さ０．８ｍｍの餃子の皮を製造した（麺皮化工程）。 [Example 6]
Gyoza skin was produced in the same manner as in Example 5, except that the amount of water added in the pregelatinization step and the amount of the aging-treated dough used in the noodle skinning step were changed. The specific manufacturing procedure is as follows.
200 parts by mass of water is added to 100 parts by mass of commercially available flour (trade name “Toku No. 1” manufactured by Nisshin Flour Milling Co., Ltd.) that has not been pregelatinized and stirred to obtain an intermediate dough. Heating was performed 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 fabric (pregelatinization step).
Next, the obtained pregelatinized starch-containing dough is refrigerated by being left in a refrigerator set at a temperature of 4 ° C. for 10 hours, and subjected to aging treatment of the pregelatinized starch contained in the dough to form a paste. Aged fabric was obtained (aging process).
Next, 15 parts by mass of aging-treated dough (as a solid content including aging-treated starch) with respect to 100 parts by mass of non-gelatinized commercially available flour (trade name “special number one” manufactured by Nisshin Flour Milling Co., Ltd.) 5 parts by mass) and 1 part by mass of sodium chloride, and kneaded to obtain a noodle dough. Then, the obtained noodle dough was rolled according to a conventional method to produce a gyoza skin having a thickness of 0.8 mm (a noodle skin conversion step).

〔実施例７〕
実施例５において前記老化処理を冷蔵処理から冷凍処理に変更した以外は、実施例５と同様にして餃子の皮を製造した。即ち実施例７では、α化加工生地を庫内温度−２０℃に設定された冷凍庫内に１０時間放置することによって緩慢冷凍処理し、該生地に含まれるα化澱粉の老化処理を行った。斯かる冷凍処理後、その冷凍物を雰囲気温度２０℃の環境下に２時間放置することによって冷蔵解凍し、次工程に供した。 [Example 7]
A gyoza 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 slowly frozen by leaving it in a freezer set at a temperature of −20 ° C. for 10 hours, and the pregelatinized starch contained in the dough was aged. After such a freezing treatment, the frozen product was refrigerated and thawed by being left in an environment at an ambient temperature of 20 ° C. for 2 hours, and was subjected to the next step.

〔実施例８〕
実施例５において老化処理を複数回行った以外は、実施例５と同様にして餃子の皮を製造した。即ち実施例８では、α化加工生地を庫内温度４℃に設定された冷蔵庫内に１０時間放置することによって冷蔵処理した後（１回目の老化処理）、その冷蔵処理された生地を庫内温度−２０℃に設定された冷凍庫内に１０時間放置することによって緩慢冷凍処理し（２回目の老化処理）、その後、その冷凍物を雰囲気温度４℃の環境下に６時間放置することによって冷蔵解凍した。 Example 8
A gyoza 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, after the α-processed dough was refrigerated by leaving it in a refrigerator set at a temperature of 4 ° C. for 10 hours (first aging treatment), the refrigerated dough was placed in the refrigerator. Slow freezing treatment (second aging treatment) by leaving in a freezer set at a temperature of −20 ° C. for 10 hours, and then refrigeration by leaving the frozen material at 4 ° C. for 6 hours. Thawed.

〔比較例２〕
α化されていない市販の小麦粉（日清製粉株式会社製、商品名「特ナンバーワン」）１００質量部に対し、水３５質量部、食塩１質量部を加えて混捏して麺生地を得、該麺生地を常法に従って圧延し、厚さ０．８ｍｍの餃子の皮を製造した。 [Comparative Example 2]
35 parts by mass of water and 1 part by mass of salt are added to 100 parts by mass of commercially available flour that has not been pregelatinized (trade name “Toku No. 1” manufactured by Nisshin Flour Milling Co., Ltd.) and kneaded to obtain a noodle dough. The noodle dough was rolled according to a conventional method to produce gyoza skin having a thickness of 0.8 mm.

〔評価試験２〕
各実施例及び比較例で得られた餃子の皮を用いて焼き餃子を製造した。具体的には、餃子の皮を直径９０ｍｍの平面視円形状にカットし、カットした餃子の皮の上に予め調理しておいた具材を載せ、包み上げて餃子を得、その餃子をフライパンで７分間焼き調理して、焼き調理後速やかに食感官能試験に供した。食感官能試験は、１０名のパネラーに、焼き餃子を食した際のヒキを前記評価基準に基づき評価してもらうことによって実施した。その評価結果（パネラー１０名の平均点）を下記表２に示す。 [Evaluation Test 2]
Fried gyoza was manufactured using the gyoza skin obtained in each of the examples and comparative examples. Specifically, the gyoza skin is cut into a circular shape in a plan view with a diameter of 90 mm, the ingredients previously cooked are placed on the cut gyoza skin, wrapped up to obtain the gyoza, and the gyoza is frying For 7 minutes, and immediately subjected to a texture sensory test after baking. The texture sensory test was carried out by having ten panelists evaluate the crispy when eating the fried gyoza based on the evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 2 below.

表１に示す通り、α化加工生地に老化処理を施した各実施例は、老化処理を施していない比較例１に比して、春巻きの食感に優れていた。この春巻きの結果は、表２に示す通り焼き餃子にも当てはまる。尚、各実施例について、調理直後の春巻き又は焼き餃子を室温下で３時間放置後に食してその食感を官能評価したところ、調理直後とほとんど変わらず良好であった。
以上のことから、麺皮類について加熱調理後の経時耐性を含めた食感の向上を図るためには、α化加工生地に老化処理を施すことが有効であることがわかる。
また、実施例において老化処理の態様の違いに着目すると、評価が高い順に、冷蔵後に冷凍（実施例４及び８）、冷凍（実施例３及び７）、冷蔵（実施例１、２、５及び６）の順となることから、老化処理として冷凍を選択すること、老化処理を複数回施すことが、麺皮類の食感向上に特に有効であることがわかる。 As shown in Table 1, each of the examples in which the pre-gelatinized fabric was subjected to the aging treatment was superior in the texture of spring rolls as compared with Comparative Example 1 in which the aging treatment was not performed. This spring roll result is also applicable to fried gyoza as shown in Table 2. In addition, about each Example, when the spring roll or fried gyoza just after cooking was left at room temperature for 3 hours and eaten and the sensory evaluation of the texture was good, it was almost the same as 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.
Furthermore, focusing on the difference in the aging process in the examples, when the evaluation is high, the refrigerators are frozen (Examples 4 and 8), frozen (Examples 3 and 7), and refrigerated (Examples 1, 2, 5, and 5). 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 in improving the texture of the noodle skin.

〔実施例９〕
α化されていない市販の小麦粉（日清製粉株式会社製、商品名「ちくご麦畑」）１００質量部に対し、プロテアーゼ（天野エンザイム社製、商品名「プロテアーゼＭ「アマノ」ＳＤ」）０．５質量部、アミラーゼ（天野エンザイム社製、糸状菌由来、商品名「ビオザイムＡ」）０．５質量部、乳化剤（太陽化学社製、商品名「カゼインサンラクトＳ−３」１０質量部、及び水１００質量部を加えて撹拌して中間生地（α化未加工生地）を得、該中間生地を、１０分間静置し、更に品温９０℃の状態が３０分間維持されるように加熱攪拌機を用いて加熱して、ペースト状のα化加工生地を得た（α化工程）。
次いで、得られたα化加工生地を庫内温度４℃に設定された冷蔵庫内に１０時間放置することによって冷蔵処理した後（１回目の老化処理）、その冷蔵処理された生地を庫内温度−２０℃に設定された冷凍庫内に１０時間放置することによって緩慢冷凍処理し（２回目の老化処理）、その後、その冷凍物を雰囲気温度４℃の環境下に６時間放置することによって冷蔵解凍した。
次いで、α化されていない市販の小麦粉（日清製粉株式会社製、商品名「特ナンバーワン」）１００質量部に対し、老化処理済み生地２０質量部（老化処理された澱粉を含む固形分としては１０質量部）、食塩１質量部、水１１０質量部を加えて混捏して流動状生地を得た。そして、得られた流動状生地を、ドラム型焼成機を用いてそのドラム面上で焼成し、厚さ０．５〜０．５５ｍｍの春巻皮を製造した（麺皮化工程）。 [Example 9]
Protease (manufactured by Amano Enzyme Co., trade name "Protease M" Amano "SD) is added to 100 parts by mass of non-gelatinized commercial flour (manufactured by Nisshin Flour Milling Co., Ltd., trade name" Chikugo Wheat Field "). 5 parts by mass, 0.5 parts by mass of amylase (manufactured by Amano Enzyme Co., derived from filamentous fungi, trade name "Biozyme A"), 10 parts by mass of emulsifier (manufactured by Taiyo Kagaku Co., Ltd., trade name "Casein Sanlac S-3"), and water 100 parts by mass were added and stirred to obtain an intermediate dough (gelatinized unprocessed dough). The intermediate dough was allowed to stand for 10 minutes, and then a heating stirrer was used so that the product temperature of 90 ° C. was maintained for 30 minutes. To obtain a paste-form pregelatinized fabric (pregelatinization step).
Next, the obtained pre-gelatinized dough is subjected to a refrigeration treatment by leaving it in a refrigerator set at a temperature of 4 ° C. for 10 hours (first aging treatment), and then the refrigerated dough is heated to a temperature in the refrigerator. Slow freezing treatment (second aging treatment) by leaving in a freezer set at −20 ° C. for 10 hours, and then refrigeration and thawing by leaving the frozen material under an atmosphere temperature of 4 ° C. for 6 hours. did.
Next, with respect to 100 parts by mass of non-gelatinized commercially available flour (trade name “special number one” manufactured by Nisshin Flour Milling Co., Ltd.), 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 salt and 110 parts by mass of water were added and kneaded to obtain a fluid dough. Then, the obtained 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 (a noodle peeling step).

〔実施例１０〕
α化されていない市販の小麦粉（日清製粉株式会社製、商品名「ちくご麦畑」）１００質量部に対し、プロテアーゼ（天野エンザイム社製、商品名「プロテアーゼＭ「アマノ」ＳＤ」）０．５質量部及び水１００質量部を加えて撹拌して中間生地（α化未加工生地）を製造した以外は、実施例９と同様にして春巻皮を製造した。
〔実施例１１〕
α化されていない市販の小麦粉（日清製粉株式会社製、商品名「ちくご麦畑」）１００質量部に対し、アミラーゼ（天野エンザイム社製、糸状菌由来、商品名「ビオザイムＡ」）０．５質量部及び水１００質量部を加えて撹拌して中間生地（α化未加工生地）を製造した以外は、実施例９と同様にして春巻皮を製造した。
〔実施例１２〕
α化されていない市販の小麦粉（日清製粉株式会社製、商品名「ちくご麦畑」）１００質量部に対し、乳化剤（太陽化学社製、商品名「カゼインサンラクトＳ−３」１０質量部及び水１００質量部を加えて撹拌して中間生地（α化未加工生地）を製造した以外は、実施例９と同様にして春巻皮を製造した。 [Example 10]
Protease (manufactured by Amano Enzyme Co., trade name "Protease M" Amano "SD) is added to 100 parts by mass of non-gelatinized commercially available flour (manufactured by Nisshin Flour Milling Co., Ltd., trade name" Chikugo Wheat Field "). A spring roll 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 (gelatinized raw dough).
[Example 11]
Amylase (manufactured by Amano Enzyme Co., derived from filamentous fungi, trade name "Biozyme A") is added to 100 parts by mass of non-gelatinized commercial flour (manufactured by Nisshin Flour Milling Co., Ltd., trade name "Chikugo Wheat Field"). A spring roll 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 (gelatinized raw dough).
[Example 12]
For 100 parts by mass of non-gelatinized commercial flour (manufactured by Nisshin Flour Milling Co., Ltd., trade name "Chikugo Wheat Field"), 10 parts by mass of an emulsifier (manufactured by Taiyo Chemical Co., Ltd., trade name "Casein Sanlac S-3") A spring roll 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 (gelatinized raw dough).

〔比較例３〕
α化されていない市販の小麦粉（日清製粉株式会社製、商品名「ちくご麦畑」）１００質量部に対し、水１００質量部を加えて撹拌して中間生地（α化未加工生地）を製造したこと及び得られたα化加工生地に老化処理を施さないで用いたこと以外は、実施例９と同様にして春巻皮を製造した。 [Comparative Example 3]
100 parts by mass of water is added to 100 parts by mass of non-gelatinized commercially available flour (trade name "Chikugo Wheat Field" manufactured by Nisshin Flour Milling Co., Ltd.), and the mixture is stirred to produce an intermediate dough (gelatinized unprocessed dough). A spring roll was produced in the same manner as in Example 9, except that the dough was manufactured and used without being subjected to aging treatment.

〔参考例１（実施例）〕
α化されていない市販の小麦粉（日清製粉株式会社製、商品名「ちくご麦畑」）１００質量部に対し、プロテアーゼ、アミラーゼ及び乳化剤を添加しないこと以外は、実施例９と同様にして春巻皮を製造した。 [Reference Example 1 (Example)]
A spring was prepared in the same manner as in Example 9 except that protease, amylase and an emulsifier were not added to 100 parts by mass of non-gelatinized commercially available flour (trade name "Chikugo Wheat Field" manufactured by Nisshin Flour Milling Co., Ltd.). Rolls were produced.

〔評価試験３〕
実施例９〜１２、比較例３及び参考例１で得られた春巻皮を用いて春巻きを製造した。具体的には、春巻皮を１９０ｍｍ×１９０ｍｍにカットし、カットした春巻皮の上に予め調理しておいた具材を載せ、巻き上げて揚げ用春巻きを得、その揚げ用春巻きを−４０℃で完全に冷凍した後、−２０℃で１４日間冷凍保存した。その後、その冷凍春巻きを１７０〜１８０℃のサラダ油で油ちょうして、油ちょう後速やかに食感官能試験に供した。食感官能試験は、１０名のパネラーに、春巻きを食した際のパリパリ感及びヒキをそれぞれ下記評価基準に基づき評価してもらうことによって実施した。その評価結果（パネラー１０名の平均点）を下記表３に示す。また、春巻皮の製造時における中間生地添加後の作業性（生地の安定性、取扱い性等）について、下記の評価基準に基づいて評価した。 [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 is cut into 190 mm × 190 mm, and the cooked ingredients are placed on the cut spring roll and rolled up to obtain a spring roll for frying, and the spring roll for frying is -40. After freezing completely at ℃, it was stored frozen at -20 ℃ for 14 days. Thereafter, the frozen spring rolls were fried with 170-180 ° C. salad oil and immediately subjected to a texture sensory test. The texture sensory test was carried out by having ten panelists evaluate the crispness and iki when eating spring rolls based on the following evaluation criteria. The results of the evaluation (average score of 10 panelists) are shown in Table 3 below. In addition, workability (dough stability, handleability, etc.) after the addition of the intermediate dough during the production of spring rolls was evaluated based on the following evaluation criteria.

＜パリパリ感の評価基準＞
５点：油ちょう直後と同等のパリパリ感があり、非常に良好。
４点：パリパリ感がかなりあり、良好。
３点：パリパリ感が多少ある。
２点：ややパリパリ感が無く、やや不良。
１点：パリパリ感が無く、不良。
＜ヒキの評価基準＞
５点：油ちょう直後と同等でヒキが無く、非常に良好。
４点：ヒキが少なく、良好。
３点：ヒキが多少ある。
２点：ヒキがやや強く、やや不良。
１点：ヒキが強く、不良。
＜作業性の評価基準＞
５点：参考例１よりも作業性が良好である。
４点：参考例１よりもやや作業性が良好である。
３点：参考例１と同等の作業性である。
２点：参考例１よりもやや作業性に劣る
１点：参考例１よりも作業性に劣る。 <Evaluation criteria for crispness>
5 points: Crispness equivalent to that immediately after frying, very good.
4 points: There is considerable crispness and it is good.
3 points: There is some crispness.
2 points: Slightly crisp, slightly poor.
1 point: There is no crispness and it is bad.
<Hiki evaluation criteria>
5 points: Same as immediately after frying, no sink marks, very good.
4 points: few sink marks, good
3 points: There are some sink marks.
2 points: Hiki is slightly strong and slightly bad.
1 point: Strong sink and bad.
<Evaluation criteria for workability>
5 points: Workability is better than Reference Example 1.
4: The workability is slightly better than in Reference Example 1.
3 points: Workability equivalent to that of Reference Example 1.
2 points: slightly inferior in workability to Reference Example 1 1 point: inferior in workability to Reference Example 1.

表３に示す通り、α化加工生地に老化処理を施した生地を用いた各実施例及び参考例１（実施例１）は、生地に老化処理を施していない比較例３に比して、春巻きの食感に優れていた。尚、各実施例について、調理直後の春巻き又は焼き餃子を室温下で３時間放置後に食してその食感を官能評価したところ、調理直後とほとんど変わらず良好であった。また、α化加工生地の原料に、プロテアーゼ、アミラーゼ及び乳化剤の少なくとも１つを配合することで、春巻皮の製造（麺皮化工程）時の作業性が向上した。
以上のことから、麺皮類について加熱調理後の経時耐性を含めた食感の向上を図るためには、α化加工生地に老化処理を施すことが有効であることがわかる。さらに、麺皮化工程時の作業性向上のために、α化加工生地にプロテアーゼ、アミラーゼ及び乳化剤の少なくとも１つを配合することが有効であることがわかる。 As shown in Table 3, each Example and Reference Example 1 (Example 1) using the dough obtained by subjecting the pregelatinized dough to the aging treatment, compared to Comparative Example 3 in which the dough was not subjected to the aging treatment, The texture of spring rolls was excellent. In addition, about each Example, when the spring roll or fried gyoza just after cooking was left at room temperature for 3 hours and eaten and the sensory evaluation of the texture was good, it was almost the same as immediately after cooking. In addition, by blending at least one of a protease, an amylase, and an emulsifier with the raw material of the pregelatinized dough, the workability during the production of spring rolls (the step of converting into noodles) was improved.
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. Further, it is found that it is effective to mix at least one of a protease, an amylase and an emulsifier into the pregelatinized dough in order to improve the workability during the noodle-peeling step.

Claims

α化加工物に老化処理を施して、含有されている澱粉を老化させる老化工程と、該老化処理が施されたα化加工物を用いる麺皮化工程とを有し、
前記α化加工物がα化加工生地であり、
前記α化加工生地の原料に、プロテアーゼ、アミラーゼ及び乳化剤の少なくとも１つを配合し、且つ前記乳化剤を配合する場合は、該乳化剤として、カゼイン又はその塩を、前記α化加工生地の原料中の穀粉１００質量部に対して０．１〜２０質量部配合する、麺皮類の製造方法。 subjected to aging treatment α of the workpiece, possess the aging step of aging the starch is contained, and a Mengawa step using α of workpieces該老process has been performed,
The pregelatinized product is pregelatinized fabric,
In the raw material of the pregelatinized dough, at least one of a protease, an amylase and an emulsifier is blended, and when the emulsifier is blended, casein or a salt thereof is used as the emulsifier in the raw material of the pregelatinized fabric. A method for producing noodle skin, wherein 0.1 to 20 parts by mass is blended with respect to 100 parts by mass of flour .

前記老化処理は、前記α化加工物を冷蔵する処理であるか、又は、前記α化加工物を冷凍した後に解凍する処理である請求項１に記載の麺皮類の製造方法。 The method for producing noodle skins according to claim 1, wherein the aging treatment is a treatment of chilling the pregelatinized product or a process of freezing and then thawing the pregelatinized product.

前記α化加工生地の原料に、該原料中の穀粉１００質量部に対して、０．００１〜１０質量部のプロテアーゼ、０．００１〜１０質量部のアミラーゼ、及び０．１〜２０質量部の乳化剤の少なくとも一つを配合する、請求項１又は２に記載の麺皮類の製造方法。 The raw material of the α of processing dough, with respect to 100 parts by weight flour in said raw material, of 0.001 to 10 parts by weight protease, of 0.001 to 10 parts by weight of amylase, and 0.1 to 20 parts by weight The method for producing noodle skin according to claim 1 or 2 , wherein at least one emulsifier is blended.

前記α化加工生地は、１）α化されていない澱粉を含む生地原料に加水し混合して中間生地を得、該中間生地を加熱して得られたものであるか、又は２）予めα化された澱粉を含む生地原料に加水し混合して得られたものである請求項１〜３の何れか１項に記載の麺皮類の製造方法。 The pre-gelatinized dough is obtained by 1) adding a dough material containing starch which has not been pre-gelatinized and mixing it to obtain an intermediate dough, and heating the intermediate dough; The method for producing noodle skins according to any one of claims 1 to 3 , which is obtained by adding water to a dough raw material containing a modified starch and mixing.

前記麺皮化工程において、前記老化処理が施されたα化加工物に加えてさらに穀粉を用い、該老化処理が施されたα化加工物中の全原料粉が、該α化加工物に加えた前記穀粉１００質量部に対して１〜５０質量部である請求項１〜４の何れか１項に記載の麺皮類の製造方法。 In the noodle skinning step, further using flour in addition to the pre-gelatinized processed product, the entire raw material powder in the pre-gelatinized pre-gelatinized product, the pre-gelatinized processed product The method for producing noodle skin according to any one of claims 1 to 4 , wherein the amount is 1 to 50 parts by mass based on 100 parts by mass of the added flour.