JP7297535B2 - Noodle skin for retort boiled dumplings or wontons - Google Patents
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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 for retort foods containing 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 food refers to instant food prepared by putting cooked food in a bag-like container or molded container, sealing the food, and treating the food with a pressurized heat sterilizer called retort. Also called retort pouch food.
Retort food has the advantage that cooked food can be eaten conveniently and can be stored for a long period of half a year to several years. However, since retort treatment involving pressurized heat sterilization is performed under severe conditions of high pressure and high temperature, it is difficult to produce retort products from foods whose taste and texture change during retort treatment.
Boiled dumplings and wontons are foods that are cooked and stored with a large amount of moisture. It is difficult to maintain the unique texture. Furthermore, boiled dumplings and wontons are foods that are wrapped (with fillings) in the noodle skin, and if the noodle skin softens and breaks, there is a problem in that the soup becomes cloudy due to the protruding ingredients.
In response to such problems, a method for providing retort-resistant noodles that can maintain the texture of the noodles even after retort treatment by using active gluten and starch with a swelling degree of less than 10 has been reported (Patent Document 1).
In addition, a technique has also been reported for providing noodles characterized by containing phosphate-treated gluten and egg white, which are less likely to dissolve or fall apart when boiled, and which have sufficient hardness and stickiness even after retort treatment or the like. (Patent Document 2).
A method for producing retort noodles from konjac flour and a method for producing udon-like noodles have been reported (Patent Documents 3 and 4), but there is no description of the production of thin noodle skins such as gyoza skins.
When the inventors of the present invention tried to produce gyoza skins with konjac flour, the ears of the skins could not be well bound, and the texture was similar to that of konjac.
Also, when egg white is used, the hardness and crispness are improved, but there is a problem that the elasticity is lost. In addition, there is a restriction that it cannot be manufactured in a factory that cannot use eggs due to allergens.
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 foods such as boiled dumplings and wontons, which are eaten with boiled juice or soup and consist of wrapped noodle skins, to retort foods, conventional methods using konjac and eggs cannot produce foods that are similar to wheat flour products. On the other hand, if these are not used, the noodle skin will absorb too much water and the original texture cannot be maintained, and the shape retention will be lost, so the wrapped ingredients will pop out and boil. Alternatively, there was a problem of making the soup 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 boiled dumplings or retort wontons made from noodle skins made by adding a predetermined amount of vital gluten to strong wheat flour or durum wheat flour can solve the above 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, wherein the vital gluten is in an amount of 7 to 15 parts by weight per 100 parts by weight of the raw flour material. Noodle skin for retort boiled dumplings or retort wontons included in.
(2) It consists of 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 parts by mass with respect to 100 parts by mass of the raw flour. Noodle skins for retort boiled dumplings or retort wontons, included in parts.
(3) Retort boiled dumplings or retort wontons using the noodle skin for retort boiled dumplings or retort wontons 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。 To produce retort boiled dumplings or retort wontons capable of maintaining the original flavor and texture of wheat flour, keeping the texture of the skin even after retorting, and preventing the boiled collapse.
・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 boiled dumplings or retort wontons A first embodiment of the present invention comprises 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 , The noodle skin for retort dumplings or retort wontons, which is contained in an amount of 7 to 15 parts by mass with respect to 100 parts by mass of the flour raw material.
A second embodiment of the present invention consists of 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 100 parts by mass of the flour raw material. On the other hand, it is a noodle skin for retort boiled dumplings or retort wontons, 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 boiled dumplings or retort wontons In the present specification, retort boiled dumplings or retort wontons are cooked boiled dumplings or cooked wontons that are sealed in a bag-like container or molded container and retort-processed. be. These cooked dumplings or wontons are dumplings or wontons placed in water (including boiling water) or soup. The material and shape of the container may be of any known type. The boiled soup may also contain any amount of ingredients cooked by any conventionally known method.
The boiled dumplings or wontons of the present invention are obtained by inserting ingredients into the noodle skin of the present invention, which will be described later. The tool is not particularly limited as long as it is 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, the noodle skin refers to a dough prepared by adding vital gluten, water, and, if necessary, salt and other additives to grain flour raw materials such as wheat flour and mixing them, and then using a predetermined It is molded in thickness and size. The thickness and size can be appropriately changed as needed. In the case of boiled gyoza, for example, it has a thickness of about 0.5 to 2 mm and a circular shape with a diameter of about 70 to 120 cm. The size is about 10×10 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 grain flour raw material includes wheat flour selected from the group consisting of hard wheat flour and durum wheat flour. Durum wheat flour is wheat flour obtained by milling durum wheat, but durum semolina containing many relatively coarse particles with a particle size of about 300 μm may be used, or durum with a smaller particle size obtained by further pulverizing semolina. Flowers may also be used. 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, more preferably 80% by mass or more with respect to the total mass of the flour raw material. More preferably, it is 90% by mass or more, most preferably. Examples of grain flour materials other than hard wheat flour and durum wheat flour include all-purpose wheat flour and weak wheat flour. From the viewpoint of preventing melting by boiling, it is preferable to use flour raw materials containing 80% by mass or more of at least one of strong wheat flour and 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 produced by spray-drying, flash-drying or the like can be used depending on the desired quality. For example, if you want to give elasticity to the skin, it is preferable to use vital gluten manufactured by the spray-drying method, and if you want to make it soft and durable, it is preferable to use vital gluten manufactured by the flash-drying method. However, there is no change in the effect that the original flavor of wheat flour and the texture of the skin are maintained even after retorting.
The blending amount of vital gluten is 7 to 15 parts by mass per 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 retort boiled dumplings or retort wontons with a good balance between the effect of preventing the boiling from collapsing and the texture not becoming 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 cereal flour raw materials and vital gluten, auxiliary raw materials such as salts, oils and fats, emulsifiers, sugars, pigments, seasonings, fragrances, preservatives, etc. can be used as long as they do not impair the effects of the present invention. .
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, there is no collapse even after retort treatment, and the texture is not hard. The point is that it is possible to produce well-balanced retort boiled dumplings or retort wontons, and there is no need to obtain effects from additives other than these. Therefore, the present invention may be a noodle skin for retort boiled dumplings or retort wontons, which comprises a flour raw material containing wheat flour selected from the group consisting of strong wheat flour and durum wheat flour that does not contain any additives, and vital gluten. Furthermore, the component may contain salt.
When salt is included, for example, it is preferably about 0.1 to 5 parts by mass, more preferably about 0.1 to 1.5 parts by mass, relative to 100 parts by mass of wheat flour.
In the present invention, it is preferable not to include materials such as eggs (egg whites, whole eggs) and thickeners, which are used to enhance the texture of noodles, because they tend to fall apart after retorting.
・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 boiled dumplings or retort wontons of the present invention, boiled dumplings or wontons are produced using the above-described noodle skins for retort boiled dumplings or retort wontons, and the boiled dumplings or wontons are boiled and cooked, Including performing retort processing. After boiling and cooking the boiled dumplings or wontons, the boiling water containing the boiled dumplings or wontons may be cooled to 55° C. or less, for example.
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。
As used herein, retort treatment (also referred to as retort sterilization) refers to sterilization by placing food packaged in an airtight container in a pressurized heating pot and using steam or pressurized hot water at 100° C. or higher. In retort sterilization, the container (bag) is preferably sterilized by pressurizing and heating the container (bag) at 120° C. for 4 minutes or at a temperature equivalent thereto. The temperature and time of heating must be adjusted according to the contents.
The conditions for retort sterilization are defined in the Food Sanitation Law as follows: (1) a method that is sufficiently effective to kill microorganisms that originate from raw materials and can grow in the food; For pressure-heat sterilized foods packed in containers (including retort foods) whose pH exceeds 4.6 and whose water activity exceeds 0.94, the temperature of the central part is 120°C for 4 It is stipulated that it is a method of heating for 1 minute or a method that has an effect equal to or greater than this.
According to the Quality Labeling Standard for Retort Pouch Foods (December 19, 2000 Ministry of Agriculture, Forestry and Fisheries Notification No. 1680), retort pouch foods (also called retort foods) are made of plastic film, metal foil, or a combination of these. It refers to a bag-like or other shaped container (limited to airtight and light-shielding containers) filled with prepared food, sealed by heat melting, and sterilized under pressure and heat.
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。
Production example 1
1. Based on 100 parts by mass of strong wheat flour ("Eagle" manufactured by Nippon Flour Mills Co., Ltd.), 1 part by mass of salt, and 36 parts by mass of water, 12 parts by mass of vital gluten ("A-Glu G" manufactured by Glico Nutrition Foods Co., Ltd.) is added. and a horizontal pin mixer (manufactured by Tokyo Menki Co., Ltd.) for 3 minutes at high speed and 10 minutes at low speed to obtain a dough.
2. The dough was shaped once by a noodle-making roll and rolled three times to obtain a final noodle sheet having a thickness of 1 mm, which was punched out with a die having a diameter of 90 mm to obtain a skin.
3. Gyoza was wrapped in this skin, boiled in boiling water for 3 minutes, and then retorted (121°C, 20 minutes) using a retort tester (manufactured by Hisaka Seisakusho) 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 boiled dumplings were produced in the same manner as in Production Example 1 except that the amount of vital gluten was changed to the value shown in Table 1. Sensory evaluation of boiled down and texture of retort boiled gyoza was evaluated by the following evaluation criteria by 10 skilled panelists. At this time, boiled boiled dumplings produced by blending 100 parts by mass of strong wheat flour, 1 part by mass of salt, 36 parts by mass of water with 1 part by mass of dried whole eggs according to the formulation of general boiled dumplings and texture was used as an evaluation criterion of 3 points (retort boiled gyoza dumplings containing only wheat flour were not suitable as a control because the skin collapsed severely when 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 Boiled down 5 points: Almost no boiled down, no turbidity of the soup 4 points: Little boiled down, less turbidity of the soup 3 points: Normal (same as the control example)
2 points: A little collapsed, the soup is slightly cloudy 1 point: A lot of collapse, the soup is very cloudy
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)
2 points: The balance between hardness and elasticity is considerably poor 1 point: The balance between hardness and elasticity is very poor
表1
Table 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 per 100 parts by mass of strong wheat flour, there was little collapse and turbidity of the soup even after retort treatment, and hardness and The elasticity balance was better than the control. On the other hand, when the amount of vital gluten decreased, the amount of gluten crumbled during cooking, and the balance between hardness and elasticity worsened (Comparative Example 1). When the amount of vital gluten was increased, it was possible to prevent the food from collapsing during cooking, but it was not preferable because the balance between hardness and elasticity was considerably deteriorated (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。
Production example 2
Retort dumplings were produced in the same manner 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 in the same manner as in Production Example 2, except that the amount of vital gluten was changed to the value shown in Table 2. Sensory evaluation of boiled boiled dumplings and texture of retort boiled dumplings was evaluated by 10 skilled panelists according to the evaluation criteria. At this time, boiled boiled dumplings produced by blending 100 parts by mass of strong wheat flour, 1 part by mass of salt, 36 parts by mass of water with 1 part by mass of dried whole eggs according to the formulation of general boiled dumplings and texture was used as an evaluation criterion of 3 points (retort boiled gyoza dumplings containing only wheat flour were not suitable as a control because the skin collapsed severely when boiled and the shape retention of the skin could not be maintained).
表2
Table 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 collapse and turbidity of the soup even after retort processing. The balance between hardness and elasticity was better than the control. On the other hand, when the amount of vital gluten was small, the amount of gluten crumbled during cooking, and the balance between hardness and elasticity became poor (Comparative Example 3). When the amount of vital gluten was increased, it was possible to prevent it from collapsing during cooking, but it was not preferable because the balance between hardness and elasticity was considerably deteriorated (Comparative Example 4).
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