JP7460496B2 - Dough for noodle wrappers, method for producing noodle wrappers using the same, method for producing spring roll wrappers, and method for producing spring rolls - Google Patents
Dough for noodle wrappers, method for producing noodle wrappers using the same, method for producing spring roll wrappers, and method for producing spring rolls Download PDFInfo
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- JP7460496B2 JP7460496B2 JP2020166533A JP2020166533A JP7460496B2 JP 7460496 B2 JP7460496 B2 JP 7460496B2 JP 2020166533 A JP2020166533 A JP 2020166533A JP 2020166533 A JP2020166533 A JP 2020166533A JP 7460496 B2 JP7460496 B2 JP 7460496B2
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- Noodles (AREA)
Description
本発明は、麺皮類用生地、それを用いた麺皮類の製造方法、春巻皮の製造方法、及び春巻の製造方法に関する。 The present invention relates to a dough for noodle wrappers, a method for producing noodle wrappers using the same, a method for producing spring roll wrappers, and a method for producing spring rolls.
春巻皮等の麺皮類の食感を改善する観点から、麺皮類の配合やその製造方法について種々の検討がされている。例えば、特許文献１には、春巻皮の原料に油脂を所定量用いることが記載されており、特許文献２には、融点が６０～８０度の高融点油脂を所定量用いることが記載されている。また、特許文献３には、春巻皮の生地に重合度２～５０の糖類及び／又は重合度２～５０の還元糖類を用いることが記載されている。さらに、本出願人は先に、春巻皮用生地のｐＨを２段階で調整する工程を含む春巻皮の製造方法を提案している（特許文献４）。 In order to improve the texture of noodle skins such as spring roll skins, various studies have been conducted on the composition of noodle skins and their manufacturing methods. For example, Patent Document 1 describes the use of a predetermined amount of fats and oils as the raw material for spring roll skins, and Patent Document 2 describes the use of a predetermined amount of high-melting point fats and oils with a melting point of 60 to 80 degrees. Furthermore, Patent Document 3 describes the use of sugars with a polymerization degree of 2 to 50 and/or reducing sugars with a polymerization degree of 2 to 50 in the dough for spring roll skins. Furthermore, the applicant has previously proposed a manufacturing method for spring roll skins that includes a process of adjusting the pH of the dough for spring roll skins in two stages (Patent Document 4).
一方、麺や麺皮類の原料に、デュラム小麦粉を用いることが知られている。例えば、特許文献５には、麺皮類の原料としてデュラム小麦粉を配合することが記載されている。特許文献５によれば、粘弾性やモチモチとした食感を有する麺や麺皮類が得られる。 On the other hand, it is known to use durum wheat flour as a raw material for noodles and noodle skins. For example, Patent Document 5 describes blending durum wheat flour as a raw material for noodle skins. According to Patent Document 5, noodles and noodle skins with viscoelasticity and a chewy texture can be obtained.
春巻皮等の麺皮類は、加熱調理直後は、パリパリとした食感を呈するが、加熱調理後に放置しておくと、食感にゴム様のヒキが生じ、パリパリとした食感が低下するという問題があった。特に、スーパーマーケット等の店舗で販売される持ち帰り用惣菜に用いられる麺皮類は、喫食されるまでに時間を要するので、食感の経時劣化が少ないことが望ましい。 Noodle skins such as spring roll skins have a crispy texture immediately after cooking, but if left unattended after cooking, the texture becomes rubbery and the crispy texture decreases. There was a problem. In particular, noodle wrappers used in take-out side dishes sold at stores such as supermarkets take time to be eaten, so it is desirable that their texture deteriorates little over time.
したがって、本発明の課題は、加熱調理後に時間が経過しても、経時的な食感低下が抑制され、ヒキが無く且つパリパリとした良好な食感を呈する麺皮類を製造可能な技術を提供することに関する。 The objective of the present invention is therefore to provide a technology capable of producing noodle skins that are free of stiffness and have a good, crispy texture, with no deterioration in texture over time even after time has passed since cooking.
本発明は、穀粉類１００質量部に対し、融点が４０～８０℃である油脂が５～２０質量部、及び糖組成物が５～２０質量部配合されており、前記糖組成物の固形分の糖組成において、４糖以上が５０％以上である、麺皮類用生地を提供するものである。 The present invention provides a dough for noodle skins, which contains 100 parts by mass of cereal flour, 5 to 20 parts by mass of fat or oil having a melting point of 40 to 80°C, and 5 to 20 parts by mass of a sugar composition, and the sugar composition contains 4 or more sugars in a sugar composition of the solid content at 50% or more.
また本発明は、穀粉類１００質量部に対し、融点が４０～８０℃である油脂が５～２０質量部、及び糖組成物が５～２０質量部配合された生地を調製する工程を有し、前記糖組成物の固形分の糖組成において、４糖以上が５０％以上である、麺皮類の製造方法を提供するものである。 The present invention also includes a step of preparing a dough in which 5 to 20 parts by mass of fats and oils having a melting point of 40 to 80°C and 5 to 20 parts by mass of a sugar composition are blended with 100 parts by mass of flour. The present invention provides a method for producing noodle wrappers, wherein the sugar composition of the solid content of the sugar composition is 50% or more of 4 or more sugars.
また本発明は、前記麺皮類の製造方法を用いて、春巻皮を製造する、春巻皮の製造方法を提供するものである。 The present invention also provides a method for producing spring roll wrappers, which uses the method for producing noodle wrappers to produce spring roll wrappers.
また本発明は、前記春巻皮を用いる、春巻の製造方法を提供するものである。 The present invention also provides a method for producing spring rolls using the spring roll wrapper.
本発明によれば、加熱調理後に時間が経過しても、経時的な食感低下が抑制され、ヒキが無く且つパリパリとした良好な食感を呈する麺皮類を提供できる。 According to the present invention, it is possible to provide noodle wrappers that are prevented from deteriorating in texture over time even after heating and have a good crispy texture without cracking.
本発明の麺皮類用生地は、穀粉類が配合されている。「穀粉類」とは、穀粉及び澱粉の総称であり、一般的な麺皮類の主原料として通常用いられる穀粉類を特に制限なく用いることができる。穀粉としては例えば、薄力粉、中力粉、強力粉、デュラム小麦粉、全粒粉、ふすま等の小麦粉の他、そば粉、米粉、コーンフラワー、大麦粉、ライ麦粉、はとむぎ粉、ひえ粉、あわ粉等が挙げられる。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；前記各種澱粉にα化、エーテル化、エステル化、アセチル化、架橋処理、酸化処理等の処理を施した加工澱粉が挙げられる。本発明では、これらの穀粉類の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。穀粉類は、生地原料の主体を成すものであり、通常、全生地原料の８０質量％以上を占める。 The dough for noodle wrappers of the present invention contains flour. "Grain flour" is a general term for grain flour and starch, and any flour that is commonly used as the main raw material for general noodle skins can be used without particular restriction. Examples of grain flours include flours such as soft flour, medium flour, strong flour, durum flour, whole wheat flour, and wheat bran, as well as buckwheat flour, rice flour, corn flour, barley flour, rye flour, beet flour, millet flour, and millet flour. It will be done. Examples of starch include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; processing of the various starches mentioned above through gelatinization, etherification, esterification, acetylation, crosslinking treatment, oxidation treatment, etc. Examples include starch. In the present invention, one type of these flours can be used alone or in combination of two or more types. Grain flour is the main ingredient of dough raw materials, and usually accounts for 80% by mass or more of the total dough raw materials.
後述するパリパリ感をより持続させる観点から、本発明の麺皮類用生地は、穀粉類としてデュラム小麦粉が配合されていることが好ましい。デュラム小麦粉の配合量は、生地調製に用いる穀粉類１００質量部に対して、好ましくは５質量部以上、より好ましくは２５質量部以上、さらに好ましくは４０質量部以上であり、また好ましくは９５質量部以下、より好ましくは７５質量部以下、さらに好ましくは６０質量部以下である。 From the viewpoint of maintaining the crispness described below, it is preferable that the dough for noodle skins of the present invention contains durum wheat flour as the cereal flour. The amount of durum wheat flour contained is preferably 5 parts by mass or more, more preferably 25 parts by mass or more, and even more preferably 40 parts by mass or more, and is preferably 95 parts by mass or less, more preferably 75 parts by mass or less, and even more preferably 60 parts by mass or less, per 100 parts by mass of the cereal flour used in preparing the dough.
本発明の麺皮類用生地は、融点が４０～８０℃である油脂が配合されている。前記油脂は常温（２５℃）で固体の油脂であり、該油脂の融点は、好ましくは４０～８０℃、より好ましくは５０～７０℃である。油脂の融点が４０℃未満であると、良好なパリパリ感が得られない虞があり、油脂の融点が８０℃超であると、喫食時に異物感を感じたりする虞がある。油脂の融点は、例えば、「日本油化学会制定 基準油脂分析試験法 ２．２．４．２（１９９６）１９９６年版」に準じて測定することができる。 The dough for noodle skins of the present invention contains fats and oils with a melting point of 40 to 80°C. The fats and oils are solid at room temperature (25°C), and the melting point of the fats and oils is preferably 40 to 80°C, more preferably 50 to 70°C. If the melting point of the fats and oils is less than 40°C, there is a risk that a good crispy texture will not be obtained, and if the melting point of the fats and oils is more than 80°C, there is a risk that a foreign body sensation will be felt when eating. The melting point of the fats and oils can be measured, for example, in accordance with "Standard Methods for Analysis of Fats, Oils, and Oils 2.2.4.2 (1996) 1996 Edition, Established by the Japan Oil Chemists' Society."
前記油脂としては、食用に使用可能なものを特に制限なく使用することができる。前記油脂としては、例えば、パーム油、硬化パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、カカオバター、シア脂、マンゴー核油、サル脂、イリッペ脂等の植物油脂；牛脂、乳脂、豚脂、魚油、鯨油、等の動物油脂；各種動植物油脂に水素添加、分別、エステル交換などの処理を施した加工油脂等が挙げられ、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。これら油脂の中でも、特に、パーム油、硬化パーム油、菜種油、大豆油、豚脂及びその加工油脂は、後述する効果に特に優れる点で好ましい。 As the fats and oils, any edible fats and oils can be used without particular restriction. Examples of the oils and fats include palm oil, hydrogenated palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, shea butter, and mango oil. Vegetable oils and fats such as kernel oil, monkey fat, and oil fat; Animal fats and fats such as beef tallow, milk fat, lard, fish oil, and whale oil; Processed fats and oils that are processed by hydrogenating, fractionating, and transesterifying various animal and vegetable oils and fats. One type of these can be used alone or two or more types can be used in combination. Among these fats and oils, palm oil, hardened palm oil, rapeseed oil, soybean oil, lard, and processed fats and oils thereof are particularly preferred because they are particularly excellent in the effects described below.
油脂の形態は特に制限されないが、常温（２５℃）において粉末状であることが好ましい。粉末状であって、前述した融点を有する油脂としては、例えば、ユニショートＫ（精製パーム油極度硬化油、融点５８℃、不二製油株式会社製）、スプレーファットＰＭ（硬化パーム油、融点５９℃、理研ビタミン株式会社製）等が挙げられる。 The form of the oil is not particularly limited, but it is preferably in powder form at room temperature (25°C). Examples of oils and fats in powder form and having the melting point described above include Unishort K (refined palm oil, extremely hardened oil, melting point 58°C, manufactured by Fuji Oil Co., Ltd.) and Spray Fat PM (hardened palm oil, melting point 59°C, manufactured by Riken Vitamin Co., Ltd.).
本発明の麺皮類用生地は、穀粉類１００質量部に対し、融点が４０～８０℃である油脂が５～２０質量部配合されている。穀粉類１００質量部に対する前記油脂の配合量が５質量部未満では、これを使用する意義に乏しく、逆に前記油脂の配合量が多すぎると、パリパリ感の持続性が低下する虞がある。この点を考慮すると、前記麺皮類用生地における、融点が４０～８０℃である油脂の配合量は、穀粉類１００質量部に対して、好ましくは５～１５質量部、より好ましくは５～１０質量部である。 The dough for noodle skins of the present invention contains 5 to 20 parts by mass of fats and oils with a melting point of 40 to 80°C per 100 parts by mass of cereal flour. If the amount of fat and oil contained in the dough for noodle skins is less than 5 parts by mass, there is little point in using the fat and oil. Conversely, if the amount of fat and oil contained in the dough for noodle skins is too high, there is a risk that the crispness will not last as long. Taking this into consideration, the amount of fat and oil with a melting point of 40 to 80°C contained in the dough for noodle skins is preferably 5 to 15 parts by mass, more preferably 5 to 10 parts by mass, per 100 parts by mass of cereal flour.
本発明の麺皮類用生地は、固形分の糖組成において４糖以上が５０％以上である糖組成物（以下、「高重合糖組成物」ともいう）が配合されている。「４糖以上」とは、単糖の結合数（重合度）が４以上の糖又は糖アルコールである。前記高重合糖組成物としては、重合度が４以上である糖や糖アルコール等の糖類を含有する組成物を用いることができる。前記高重合糖組成物は、固形分の糖組成において４糖以上が好ましくは５５％以上、より好ましくは６５％以上である。前記固形分の糖組成は、糖組成物の標準的な糖組成である。
このような高重合糖組成物に含まれる４糖以上の糖としては、マルトテトラオース、マルトペンタオース、マルトヘキサオース、ガラクトオリゴ糖、フラクトオリゴ糖、マンナンオリゴ糖、イソマルトオリゴ糖、キシロオリゴ糖、大豆オリゴ糖、ニゲロオリゴ糖、乳化オリゴ糖等が挙げられる。また、高重合糖組成物に含まれる４糖以上の糖アルコールとしては、マルトテトライトール、マルトペンタイトール、マルトヘキサイトール、イソマルトテトライトール等が挙げられる。また、このような糖や糖アルコール等の糖類を含む高重合糖組成物として、水飴や還元水飴等の還元澱粉加水分解物を用いることができる。高重合糖組成物としては、還元水飴を用いることが好ましい。
また、糖組成物のＤＥ（Ｄｅｘｔｒｏｓｅ Ｅｑｕｉｖａｌｅｎｔ）は１０～４０であることが好ましく、１０～３５であることがより好ましい。
The dough for noodle skins of the present invention contains a sugar composition (hereinafter also referred to as a "highly polymerized sugar composition") in which 50% or more of the sugar composition of the solid content is 4 or more sugars. "Tetrasaccharides or more" refers to sugars or sugar alcohols in which the number of monosaccharide bonds (degree of polymerization) is 4 or more. As the highly polymerized sugar composition, a composition containing sugars such as sugars and sugar alcohols having a degree of polymerization of 4 or more can be used. In the solid sugar composition of the highly polymerized sugar composition, 4 or more sugars preferably account for 55% or more, more preferably 65% or more. The sugar composition of the solid content is a standard sugar composition for sugar compositions.
Examples of sugars containing 4 or more sugars contained in such a highly polymerized sugar composition include maltotetraose, maltopentaose, maltohexaose, galactooligosaccharide, fructooligosaccharide, mannan oligosaccharide, isomaltooligosaccharide, xylooligosaccharide, and soybean oligosaccharide. Examples include sugar, nigerooligosaccharide, emulsified oligosaccharide, and the like. Further, examples of the sugar alcohol having four or more sugars contained in the highly polymerized sugar composition include maltotetriitol, maltopentitol, maltohexitol, isomaltotetritol, and the like. Further, as a highly polymerized sugar composition containing sugars such as sugars and sugar alcohols, reduced starch hydrolysates such as starch syrup and reduced starch syrup can be used. As the highly polymerized sugar composition, it is preferable to use reduced starch syrup.
Further, the DE (Dextrose Equivalent) of the sugar composition is preferably 10 to 40, more preferably 10 to 35.
本発明の麺皮類用生地は、穀粉類１００質量部に対し、前記高重合糖組成物が５～２０質量部配合されている。穀粉類１００質量部に対する前記糖組成物の配合量が５質量部未満では、これを使用する意義に乏しく、逆に前記糖組成物の配合量が多すぎると、パリパリ感の持続性が低下する虞がある。また、前記高重合糖組成物を上述した範囲で配合すると、生地のｐＨがアルカリ側に傾いた場合に、これに起因するえぐ味を抑制することができる。この点を考慮すると、前記麺皮類用生地における、前記糖組成物の配合量は、穀粉類１００質量部に対して、好ましくは１０～２０質量部、より好ましくは１５～２０質量部である。 The dough for noodle wrappers of the present invention contains 5 to 20 parts by mass of the highly polymerized sugar composition per 100 parts by mass of flour. If the amount of the sugar composition blended is less than 5 parts by mass with respect to 100 parts by mass of flour, there is little significance in using it, and conversely, if the amount of the sugar composition blended is too large, the sustainability of the crispy feeling will decrease. There is a possibility. Furthermore, when the highly polymerized sugar composition is blended within the above-mentioned range, it is possible to suppress the harsh taste caused by the pH of the dough leaning toward the alkaline side. Considering this point, the amount of the sugar composition blended in the dough for noodle wrappers is preferably 10 to 20 parts by mass, more preferably 15 to 20 parts by mass, based on 100 parts by mass of flour. .
本発明の麺皮類用生地は、上述した高重合糖組成物以外に、他の糖類や他の糖組成物が配合されていてもよい。他の糖類としては、重合度が３以下である糖や糖アルコール等の低重合糖類が挙げられ、他の糖組成物としては、該低重合糖類を含む組成物が挙げられる。
本発明の麺皮類用生地に、他の糖類及び他の糖組成物の一方又は双方を配合する場合、当該麺皮類用生地に使用される全糖組成物の合計質量を１００％としたとき、他の糖組成物の合計使用量は、５０％未満であることが好ましい。
The dough for noodle skins of the present invention may contain other sugars and other sugar compositions in addition to the above-mentioned highly polymerized sugar composition. Other saccharides include low polymerization saccharides such as sugars and sugar alcohols having a degree of polymerization of 3 or less, and other sugar compositions include compositions containing the low polymerization saccharides.
When one or both of other saccharides and other sugar compositions are blended into the dough for noodle skins of the present invention, the total mass of all the sugar compositions used in the dough for noodle skins is taken as 100%. In this case, the total amount of other sugar compositions used is preferably less than 50%.
本発明の麺皮類用生地は、餃子、焼売、春巻、ワンタンの皮等の麺皮類に好適に用いることができ、特に春巻皮に好適に用いることができる。前記麺皮類用生地は、上述した範囲の配合量で、融点が４０～８０℃である油脂、及び高重合糖組成物が配合されている。斯かる構成により、前記麺皮類用生地を用いて得られた麺皮類によれば、加熱調理後に時間が経過しても、経時的な食感の低下が抑制され、ヒキが無く且つパリパリとした良好な食感が得られる。このような効果は、所定の融点を有する油脂と、所定の重合度を有する糖類とを、それぞれ所定の範囲で組み合わせて含有することによって奏される。例えば、油脂の融点、糖類の重合度、並びに油脂及び糖類の各配合量について、上述した範囲を外れると、ヒキの無さと、良好なパリパリ感とを両立することができなくなる。 The dough for noodle wrappers of the present invention can be suitably used for noodle wrappers such as gyoza, shumai, spring rolls, and wonton wrappers, and can be particularly suitably used for spring roll wrappers. The dough for noodle wrappers contains oil and fat having a melting point of 40 to 80° C. and a highly polymerized sugar composition in the above-mentioned range. With such a configuration, the noodle skins obtained using the dough for noodle skins are prevented from deteriorating in texture over time even after time has passed after cooking, and are free from cracking and crispy. A good texture can be obtained. Such effects can be achieved by containing a combination of fats and oils having a predetermined melting point and saccharides having a predetermined degree of polymerization within a predetermined range. For example, if the melting point of the fat, the degree of polymerization of the saccharide, and the amounts of each of the fats and oils and saccharides are outside the above-mentioned ranges, it will not be possible to achieve both the absence of cracking and a good crispiness.
本発明においては、麺皮類用生地の原料として、穀粉類（主原料）や上述した油脂及び糖組成物に加え、必要に応じ、副原料を用いることができる。副原料としては、麺皮類の製造に通常用いられるもので、且つ本発明の効果を損なわないものを特に制限なく用いることができる。例えば、卵白、卵黄、乳類、小麦蛋白、色素、増粘多糖類（ローカストビーンガム、ジェランガム、グアーガム、キサンタンガム、カラギーナン等）、アミノ酸（アラニン、グリシン、リジン等）、食塩、乳化剤等が挙げられ、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。 In the present invention, in addition to the grain flour (main ingredient) and the above-mentioned oil and sugar composition, auxiliary ingredients can be used as necessary as raw materials for the dough for noodle skins. As auxiliary ingredients, any ingredient that is normally used in the production of noodle skins and does not impair the effects of the present invention can be used without particular limitation. Examples include egg white, egg yolk, dairy products, wheat protein, coloring, thickening polysaccharides (locust bean gum, gellan gum, guar gum, xanthan gum, carrageenan, etc.), amino acids (alanine, glycine, lysine, etc.), salt, emulsifiers, etc., and these can be used alone or in combination of two or more.
麺皮類用生地における水の配合量（加水量）は、特に制限されず、麺皮類用生地の粘度等に応じて適宜調整することができる。 The amount of water to be added to the dough for noodle skins (amount of water added) is not particularly limited and can be adjusted as appropriate depending on the viscosity of the dough for noodle skins, etc.
本発明の麺皮類の製造方法は、穀粉類１００質量部に対し、融点が４０～８０℃である油脂が５～２０質量部、及び高重合糖組成物が５～２０質量部配合された生地、即ち本発明の麺皮類用生地を調製する工程を有する。この工程を以下、生地調製工程ともいう。
前記生地調製工程は常法に従って行うことができ、例えば、穀粉類を主体とする粉原料と、融点が４０～８０℃である油脂と、高重合糖組成物とを含む生地原料に、水を加えて流動状生地を調製することができる。
The method for producing noodle skins of the present invention comprises the step of preparing a dough containing 100 parts by mass of cereal flour, 5 to 20 parts by mass of an oil having a melting point of 40 to 80°C, and 5 to 20 parts by mass of a highly polymerized sugar composition, i.e., the dough for noodle skins of the present invention. Hereinafter, this step is also referred to as the dough preparation step.
The dough preparation step can be carried out according to a conventional method. For example, a fluid dough can be prepared by adding water to a dough ingredient that includes a flour ingredient mainly composed of cereal flour, an oil or fat having a melting point of 40 to 80°C, and a highly polymerized sugar composition.
経時的な食感低下をより抑制する観点から、前記生地調製工程において、前記生地のｐＨを７．０～９．０の範囲に調整することが好ましい。このｐＨ調整では、ｐＨが７．０未満の酸性側、又はｐＨが９．０超のアルカリ側である生地に、ｐＨ調整剤を加え、該生地のｐＨを７．０～９．０の範囲に調整する。ｐＨ調整剤としては、食品に使用可能な酸性剤及びアルカリ剤を用いることができる。酸性剤としては、例えば、酢酸、乳酸、クエン酸、リンゴ酸、アジピン酸、フマル酸、酒石酸、アスコルビン酸等の有機酸、及びこれらの塩類等が挙げられ、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。アルカリ剤としては、例えば、かんすい、炭酸塩、重炭酸塩、リン酸塩、縮合リン酸塩、焼成カルシウム、塩基性アミノ酸等が挙げられる。かんすいとしては、公知のものを用いることができ、具体的には、炭酸カリウム、炭酸ナトリウム、リン酸水素二ナトリウム、ピロリン酸四ナトリウム、ポリリン酸ナトリウム、メタリン酸ナトリウム等が挙げられる。これらアルカリ剤は、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。酸性剤又はアルカリ剤の添加量は、該剤添加後の生地のｐＨが前記特定範囲内になるように適宜調整すれば良い。 From the viewpoint of further suppressing deterioration of texture over time, it is preferable to adjust the pH of the dough to a range of 7.0 to 9.0 in the dough preparation step. In this pH adjustment, a pH adjuster is added to the dough that has an acidic pH of less than 7.0 or an alkaline pH of more than 9.0, and the pH of the dough is adjusted to a range of 7.0 to 9.0. Adjust to. As the pH adjuster, acidic agents and alkaline agents that can be used in foods can be used. Examples of the acidic agent include organic acids such as acetic acid, lactic acid, citric acid, malic acid, adipic acid, fumaric acid, tartaric acid, and ascorbic acid, and salts thereof. More than one species can be used in combination. Examples of the alkaline agents include kansui, carbonates, bicarbonates, phosphates, condensed phosphates, calcined calcium, and basic amino acids. As the kansui, known ones can be used, and specific examples thereof include potassium carbonate, sodium carbonate, disodium hydrogen phosphate, tetrasodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, and the like. These alkaline agents can be used alone or in combination of two or more. The amount of the acidic agent or alkaline agent added may be adjusted as appropriate so that the pH of the dough after addition of the agent falls within the specified range.
本発明の製造方法では、前記生地調製工程において得られた生地を、シート状に焼成することで麺皮類が得られる。生地をシート状に焼成する工程を生地焼成工程ともいう。生地焼成工程は、常法に従って行うことができ、例えば、生地調製工程で調製した流動状生地を、回転する加熱ドラム上に膜状に落下させて焼成することにより、目的とする春巻皮が得られる。焼成後の春巻皮の厚さは特に限定されないが、０．２～２ｍｍ程度が好ましい。 In the production method of the present invention, noodle wrappers are obtained by baking the dough obtained in the dough preparation step into a sheet shape. The process of baking the dough into a sheet is also called the dough baking process. The dough baking step can be carried out in accordance with a conventional method. For example, the desired spring roll skin can be obtained by dropping the fluid dough prepared in the dough preparation step onto a rotating heating drum in the form of a film and baking it. can get. The thickness of the spring roll skin after baking is not particularly limited, but is preferably about 0.2 to 2 mm.
本発明の製造方法により製造された麺皮類は、加熱調理後に時間が経過しても、経時的な食感低下が抑制され、ヒキが無く且つパリパリとした良好な食感を呈する。前記麺皮類は、加熱調理前に冷蔵又は冷凍保存されてもよい。例えば、麺皮類が春巻皮である場合、該春巻皮で具材を包み込んだ春巻を得た後、該春巻を油ちょう等の加熱調理をせずに冷蔵又は冷凍保存してもよく、加熱調理してから冷蔵又は冷凍保存してもよい。加熱調理せずに冷蔵又は冷凍保存した春巻は、加熱調理してから食に供される。また、加熱調理してから冷蔵又は冷凍保存した春巻きは、再度加熱調理してから食に供してもよく、電子レンジ等を用いてマイクロ波加熱処理してから食に供してもよい。 The noodle skins produced by the production method of the present invention are prevented from deteriorating in texture over time even after being heated and cooked, and exhibit a good crispy texture without cracking. The noodle skins may be refrigerated or frozen before being heated and cooked. For example, when the noodle wrapper is a spring roll wrapper, after the spring roll is obtained by wrapping the ingredients in the spring roll wrapper, the spring roll is stored in a refrigerator or frozen without being cooked with oil or the like. It may also be cooked and then refrigerated or frozen. Spring rolls that have been refrigerated or frozen without being cooked are served as a meal after being cooked. In addition, spring rolls that have been cooked and then refrigerated or frozen may be cooked again and then served as a meal, or may be subjected to microwave heat treatment using a microwave oven or the like before being served as a meal.
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 will be given to specifically explain the present invention, but the present invention is not limited to the following examples.
〔実施例１～２２及び比較例１～７〕
下記（基本配合）に加えてさらに下記表１及び表２に示す各種原料を用い、常法に従ってこれらを混合して流動状生地を調製した。表２に示す糖組成物の配合は、該糖組成物の固形分（質量）を配合量とした。すなわち、水分を含む糖組成物は、該糖組成物の配合量から固形分を除いた分を水分として計算し、該水分の量を、基本配合における水の量（加水量）に含めて換算した。
前記流動状生地は、市販の縦軸ミキサー（愛工舎製、商品名「卓上KENMIX」）に全ての原料を投入し、低速で３０秒間、続いて中速で１分間混合して、調製した。
生地のｐＨ調整を行う場合は、かんすい（オリエンタル酵母工業株式会社製、商品名「かんすい青」）を用いて、焼成前の流動状生地のｐＨ６．１を下記表１及び表２に示すｐＨに調整した。
これらｐＨ調整済み又はｐＨ未調整の流動状生地を、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の帯状の春巻皮を製造した。
[Examples 1 to 22 and Comparative Examples 1 to 7]
In addition to the following (basic formulation), various raw materials shown in Tables 1 and 2 below were used and mixed according to a conventional method to prepare a fluid dough. The formulation of the sugar composition shown in Table 2 was based on the solid content (mass) of the sugar composition. In other words, for sugar compositions containing water, the amount of water added is calculated by subtracting the solid content from the amount of the sugar composition, and the amount of water is included in the amount of water (amount of water added) in the basic formulation. did.
The fluid dough was prepared by putting all the raw materials into a commercially available vertical mixer (manufactured by Aikosha, trade name "Tabletop KENMIX") and mixing at low speed for 30 seconds, then at medium speed for 1 minute.
When adjusting the pH of the dough, use Kansui (manufactured by Oriental Yeast Kogyo Co., Ltd., trade name "Kansui Ao") to adjust the pH of the fluid dough before baking from 6.1 to the pH shown in Tables 1 and 2 below. It was adjusted.
These pH-adjusted or non-pH-adjusted fluid doughs were baked on the drum surface of a drum-type baking machine to produce strip-shaped spring roll wrappers with a thickness of 0.5 to 0.55 mm.
（基本配合）
・小麦粉（日清製粉株式会社製、商品名「特ナンバーワン」、準強力粉） １００質量部
・食塩 １質量部
・水 １２０質量部
(Basic combination)
・Wheat flour (manufactured by Nisshin Seifun Co., Ltd., product name “Special Number One”, semi-strong flour) 100 parts by mass ・Salt 1 part by mass ・Water 120 parts by mass
下記表１及び表２中の各原料の詳細は下記のとおりである。糖組成物ａ及びｂは、上述した高重合糖組成物に相当する。
・デュラム小麦粉：商品名「デュエリオ」、日清製粉株式会社製
・油脂ａ：融点４０℃のショートニング（商品名「ヴージョＳ」、横関油脂工業株式会社製）
・油脂ｂ：融点５７℃のパーム油（商品名「パーム極度硬化油脂」、横関油脂工業株式会社製）
・油脂ｃ：融点６７℃の菜種油（商品名「菜種極度硬化油脂」、横関油脂工業株式会社製）
・油脂ｄ：融点３５℃の菜種油（商品名「ＨＲ－３５」、横関油脂工業株式会社製）
・糖組成物ａ：固形分の糖組成において４糖以上が５６～７６％の還元水飴（商品名「エスイー３０」、物産フードサイエンス株式会社製）
・糖組成物ｂ：固形分の糖組成において４糖以上が６９～９２％の還元水飴（商品名「エスイー１００」、物産フードサイエンス株式会社製）
・糖組成物ｃ：固形分の糖組成において４糖以上が１１～４３％の還元水飴（商品名「エスイー５７０」、物産フードサイエンス株式会社製）
Details of each raw material in Tables 1 and 2 are as follows: The sugar compositions a and b correspond to the above-mentioned highly polymerized sugar composition.
Durum wheat flour: Trade name "Duelio", manufactured by Nisshin Flour Milling Co., Ltd. Oil a: shortening with a melting point of 40°C (trade name "Vougeot S", manufactured by Yokoseki Oil and Fat Industries Co., Ltd.)
・Oil b: Palm oil with a melting point of 57 ° C. (product name "Palm Hardened Oil", manufactured by Yokoseki Oil Industry Co., Ltd.)
Oil c: rapeseed oil having a melting point of 67°C (product name "rapeseed extremely hardened oil", manufactured by Yokoseki Oil Industry Co., Ltd.)
・Fat and oil d: rapeseed oil having a melting point of 35°C (product name "HR-35", manufactured by Yokoseki Oil and Fat Industries Co., Ltd.)
Sugar composition a: reduced starch syrup having 56 to 76% of 4 or more sugars in the solid sugar composition (product name "SE30", manufactured by Bussan Food Science Co., Ltd.)
Sugar composition b: reduced starch syrup having 69 to 92% of 4 or more sugars in the solid sugar composition (product name "SE 100", manufactured by Bussan Food Science Co., Ltd.)
Sugar composition c: reduced starch syrup having 11 to 43% of 4 or more sugars in the sugar composition of the solid content (product name "SE 570", manufactured by Bussan Food Science Co., Ltd.)
＜春巻きの食感評価試験＞
各実施例及び比較例の帯状の春巻皮を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て該春巻皮を巻き上げて、揚げ用春巻きを各例につき１０個製造した。製造した揚げ用春巻きは、－４０℃で完全に冷凍した。その後、これら揚げ用春巻きを１７５～１８０℃のサラダ油で油ちょうして、４時間常温（２５℃）放置した後、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春巻皮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及び表２に示す。
<Spring roll texture evaluation test>
The strip-shaped spring roll skins of each example and comparative example were cut into 190 mm x 190 mm, and the pre-cooked ingredients were placed on top of the cut spring roll skins, and the spring roll skins were rolled up to make spring rolls for deep-frying. Ten pieces were produced for each example. The produced spring rolls for deep-frying were completely frozen at -40°C. Thereafter, these spring rolls for deep-frying were fried with salad oil at 175 to 180°C, left at room temperature (25°C) for 4 hours, and then subjected to a texture sensory test. The food texture sensory test was conducted by having 10 panelists evaluate the crispness and crispness of the spring roll skin when they ate the spring rolls, based on the following evaluation criteria. The evaluation results (average scores of 10 panelists) are shown in Tables 1 and 2 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: There is a crispness similar to that immediately after frying, which is very good.
4 points: Very crispy and good.
3 points: There is some crispness.
2 points: Slightly lacking in crispness, slightly poor.
1 point: No crispness, defective.
(Hiki's evaluation criteria)
5 points: Same as immediately after frying, no cracks, very good.
4 points: Good with few cracks.
3 points: There are some cracks.
2 points: Slightly strong hit, slightly poor quality.
1 point: Strong cracking, defective.
実施例１～５は、糖組成物ａを用いて生地を調製した例であって、表１に示す油脂ａ～ｃをそれぞれ用いたものである。実施例６～８は、油脂ｂ及び糖組成物ｂを用いて生地を調製した例である。実施例１～８では、生地のｐＨ調整は行っていない。実施例９～１２は、油脂ｂ及び糖組成物ａを用いて生地を調製した例であって、生地のｐＨを表１に示すとおり調整したものである。実施例１３は、油脂ｂ及び糖組成物ｂを用いて、且つ生地のｐＨを８．８に調整した例である。実施例１４～１８は、油脂ｂ及び糖組成物ａを用いて生地を調製した例であって、表２に示す配合量のデュラム小麦粉を用いたものである。実施例１９は、油脂ａ及び糖組成物ａを用いて生地を調製した例であって、表２に示す配合量のデュラム小麦粉を用いたものである。実施例２０～２２は、油脂ｂ及び糖組成物ａを用いて、且つ表２に示す配合量のデュラム小麦粉を用いて生地を調製した例であって、糖組成物ａの配合量及び生地のｐＨそれぞれを表２に示すとおり調整したものである。 Examples 1 to 5 are examples in which dough was prepared using sugar composition a, and oils and fats a to c shown in Table 1 were used, respectively. Examples 6 to 8 are examples in which dough was prepared using fat and oil b and sugar composition b. In Examples 1 to 8, the pH of the dough was not adjusted. Examples 9 to 12 are examples in which dough was prepared using fat and oil b and sugar composition a, and the pH of the dough was adjusted as shown in Table 1. Example 13 is an example in which fat and oil b and sugar composition b were used and the pH of the dough was adjusted to 8.8. Examples 14 to 18 are examples in which dough was prepared using fat and oil b and sugar composition a, and durum wheat flour was used in the amounts shown in Table 2. Example 19 is an example in which dough was prepared using fat and oil a and sugar composition a, and durum wheat flour with the blending amount shown in Table 2 was used. Examples 20 to 22 are examples in which dough was prepared using fats and oils b and sugar composition a, and durum wheat flour in the amounts shown in Table 2. Each pH was adjusted as shown in Table 2.
実施例１～８と、比較例１との対比から明らかなように、良好なパリパリ感とヒキの無い食感を得る観点から、融点が４０～８０℃である油脂、及び高重合糖組成物の併用が有効であることが示された。また、実施例１～８と、比較例２との対比から明らかなように、融点が４０℃未満である油脂よりも、融点が４０～８０℃である油脂の方が良好なパリパリ感を呈することが示された。また、実施例１～８と、比較例７との対比から明らかなように、固形分の糖組成物において４糖以上が５０％未満である糖組成物よりも、該糖組成物において４糖以上が５０％以上である高重合糖組成物の方が、良好なパリパリ感とヒキの無さとの両立の点で有効であることが示された。また、実施例１～８と、比較例３～４との対比から明らかなように、融点が４０～８０℃である油脂、及び高重合糖組成物の各配合量が所定の範囲内であると、良好なパリパリ感とヒキの無さとの両立の点で有効であることが示された。また、実施例９～２２の結果から明らかなように、高重合糖組成物の配合量を所定の範囲内とすること、生地のｐＨを７．０～９．０に調整すること、デュラム小麦粉を用いること、またはこれらの併用によって、パリパリ感があり、且つヒキの無い食感をより向上させることが示された。
さらに、比較例５の春巻きは、生地のｐＨがアルカリ側に傾いたことに起因するえぐ味が感じられたが、高重合糖組成物を配合した実施例９～１３及び実施例２０～２２の春巻きは、生地のｐＨがアルカリ側に傾いたにも拘わらず、えぐ味が殆ど感じられなかった。
As is clear from the comparison between Examples 1 to 8 and Comparative Example 1, from the viewpoint of obtaining good crispness and smooth texture, fats and oils with melting points of 40 to 80°C and highly polymerized sugar compositions are used. It was shown that the combination of the two was effective. Furthermore, as is clear from the comparison between Examples 1 to 8 and Comparative Example 2, fats and oils with a melting point of 40 to 80°C exhibit a better crispiness than fats and oils with a melting point of less than 40°C. It was shown that Furthermore, as is clear from the comparison between Examples 1 to 8 and Comparative Example 7, the percentage of tetrasaccharide in the sugar composition is higher than that in the sugar composition in which the percentage of tetrasaccharide or more is less than 50% in the solid content of the sugar composition. It has been shown that a highly polymerized sugar composition in which the above content is 50% or more is more effective in achieving both good crispness and no cracking. Furthermore, as is clear from the comparison between Examples 1 to 8 and Comparative Examples 3 to 4, the amounts of the fats and oils having a melting point of 40 to 80°C and the highly polymerized sugar composition are within the predetermined ranges. It was shown to be effective in achieving both a good crispness and no cracking. In addition, as is clear from the results of Examples 9 to 22, the blending amount of the highly polymerized sugar composition was within a predetermined range, the pH of the dough was adjusted to 7.0 to 9.0, and durum flour It has been shown that the use of or a combination of these can further improve the crispy and chewy texture.
Furthermore, the spring rolls of Comparative Example 5 had an acrid taste due to the pH of the dough leaning toward the alkaline side; The spring rolls had almost no harsh taste even though the pH of the dough was tilted toward the alkaline side.
Claims (7)
前記糖組成物の固形分の糖組成において、４糖以上が５０％以上である、麺皮類用生地。 The composition is blended with 5 to 20 parts by mass of fats and oils having a melting point of 40 to 80°C and 5 to 20 parts by mass of a sugar composition per 100 parts by mass of grain flour,
The dough for noodle skins, wherein the sugar composition in the solid content of the sugar composition contains 4 or more sugars at 50% or more.
前記糖組成物の固形分の糖組成において、４糖以上が５０％以上である、麺皮類の製造方法。 The method includes a step of preparing a dough containing 100 parts by mass of cereal flour, 5 to 20 parts by mass of fats and oils having a melting point of 40 to 80° C., and 5 to 20 parts by mass of a sugar composition;
A method for producing noodle skins, wherein the sugar composition of the solid content of the sugar composition contains 4 or more sugars at 50% or more.
A method for producing spring rolls using the spring roll wrapper according to claim 6.
Priority Applications (1)
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| JP2009044986A (en) | 2007-08-17 | 2009-03-05 | Nisshin Flour Milling Inc | Method for producing egg roll skin |
| JP2017042108A (en) | 2015-08-27 | 2017-03-02 | テーブルマーク株式会社 | Manufacturing method of frozen food for oil-frying |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2009044986A (en) | 2007-08-17 | 2009-03-05 | Nisshin Flour Milling Inc | Method for producing egg roll skin |
| JP2017042108A (en) | 2015-08-27 | 2017-03-02 | テーブルマーク株式会社 | Manufacturing method of frozen food for oil-frying |
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