CN111885925A - Dumpling wrapper and its preparation method - Google Patents
Dumpling wrapper and its preparation method Download PDFInfo
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- CN111885925A CN111885925A CN201980018147.4A CN201980018147A CN111885925A CN 111885925 A CN111885925 A CN 111885925A CN 201980018147 A CN201980018147 A CN 201980018147A CN 111885925 A CN111885925 A CN 111885925A
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- dumpling
- starch
- dumplings
- mass
- etherified starch
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- 239000010452 phosphate Substances 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Compounds Of Unknown Constitution (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a technology for producing dumpling wrappers, which can be easily used in a dumpling wrapper producing process and can inhibit hardening even in the case of storage after heating and cooking. The present invention is a method for producing a dumpling wrapper comprising an etherified starch and wheat flour, wherein the method is characterized in that the method comprises the step of preparing a dough for a dumpling wrapper, wherein the etherified starch is contained in an amount of 8.3 mass% or more and 26 mass% or less based on a powder material for the dumpling wrapper.
Description
Technical Field
The present invention relates to a dumpling wrapper, and more particularly, to a technology for providing a dumpling wrapper that can prevent hardening even when stored after cooking.
Background
Although dumplings are popular food products as side food for Chinese people, there are many products in the form of side food such as refrigerated or frozen food, in addition to the cooking form provided immediately after cooking in restaurants or homes. In addition, as the eating style of dumplings, a situation is often assumed in which cooked food is stored and eaten, and then the food is reheated and eaten using a microwave oven or the like.
Here, in the dumplings which are just taken out of the pot immediately after the cooking, the skin is soft and the texture and taste are good, and when the dumplings are stored at normal temperature or under refrigeration until they are eaten and then further reheated using a microwave oven or the like, the skin is hardened and the texture is remarkably lowered.
As a technique for preventing the skin of the dumpling from hardening during storage, patent document 1, for example, discloses a technique of blending trehalose into raw meal of the skin of the dumpling. However, the technique of patent document 1 is a technique of adding a sugar compound that can also be used as a sweetener to the skin of dumplings, and therefore there is a concern that sugar molecules may affect the flavor and the like.
Patent document 2 discloses a technique for preventing the edge part of the skin of a stuffed dough food such as a dumpling from becoming hard, in which the ratio of acetylated phosphate crosslinked starch (esterified starch) and hydroxypropylated starch (etherified starch) in the dough is 90: 10-20: 80 to perform the fitting.
However, patent document 2 is considered to be a technique aimed at solving the problem of preventing hardening and retaining the texture at the time of reheating such as microwave oven cooking (paragraph 0007 and the like of patent document 2), and as an example of reheating actually shown in patent document 2, only the evaluation results of microwave oven cooking immediately after "frozen storage" after baked boiled dumplings, the problem and means for solving the problem of changes in the physical properties of the epithelium after storage at room temperature and a refrigerated temperature zone in which hardening is particularly likely to progress cannot be grasped (paragraph 0045 to 0048 and the like of patent document 2).
The present applicant has also developed a technique for applying a coating agent containing high amylose starch to the skin of a fried dumpling in order to improve the taste of the skin of the dumpling (patent document 3), and this technique is intended to improve the crispy feeling of the fried dumpling by applying the coating agent to the skin of the fried dumpling and is not a technique for providing a means for solving the above-mentioned problems.
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open publication No. 2004-141026.
Patent document 2: international publication No. WO 2017/131167.
Patent document 3: japanese patent laid-open publication No. 2002-306140.
Disclosure of Invention
Problems to be solved by the invention
The present invention has been made in view of the above-described circumstances of the conventional techniques, and an object of the present invention is to provide a technique for producing dumpling wrappers that can be easily used in a dumpling wrapper production process and can prevent hardening even when stored after heating and cooking.
Means for solving the problems
The present inventors have conducted intensive studies in view of the above circumstances, and have surprisingly found that when a wrapper for dumplings is produced, a wrapper for dumplings is prepared by blending a predetermined amount of etherified starch in addition to wheat flour in the preparation of a dough, and even when the wrapper is stored at room temperature or in a refrigerated storage after being heated and cooked, the wrapper for dumplings can be produced with a soft texture and a good feeling of touch on the tongue and swallowing feeling when heated in a microwave oven thereafter.
The present inventors have further studied intensively, and found that the effect of the hardening inhibition is not exerted in the processing of esterification such as acetylation or phosphocrosslinking, and that the effect is exerted when etherification is carried out. That is, the effect of inhibiting hardening after heat cooking is a characteristic effect exhibited by etherified starch, and is also found to be exhibited by starch subjected to another processing repeatedly.
Although patent document 1 above exemplifies various processed starch solutions such as α -conversion, etherification, esterification, and crosslinking (paragraph 0037 of patent document 1), the invention disclosed in patent document 1 is an invention concerning the technical idea of preventing hardening by trehalose and a skin, and there is no example of blending an etherified starch in the examples, and the above-mentioned action unique to an etherified starch cannot be grasped from the description of such a disordered processed starch.
In addition, patent document 1, in paragraph 0039, mainly describes "in the case of a plurality of processes for easily hardening the skin of a dumpling by heat treatment, storage until eating, reheating in a microwave oven, and the like, (not to mention the middle) even an ether-processed starch hardly shows an effect of preventing hardening", and in this respect, patent document 1 is also considered to describe a content that hinders the completion of the concept of the present invention.
Patent document 2 discloses a technique of adding two kinds of processed starches, i.e., esterified starch and etherified starch, as a means for solving the problems of preventing hardening and maintaining the texture during reheating such as microwave oven cooking, and it has been shown as an experimental result that when "only" etherified starch is added, striae during microwave oven cooking are significantly reduced and the texture is significantly reduced (paragraphs 0051 (table 2), 0058 to 0060, etc. of patent document 2). In addition, in the experimental results of patent document 2, when one kind of starch is subjected to both etherification and esterification processes, the taste is similarly reduced, and in this respect, the blending example of the etherified starch in patent document 2 is also considered to be a description that hinders the completion of the concept of the present invention.
Here, the deterioration in texture due to the etherified starch shown in patent document 2 is a result of a change in the physical properties of the skin in the case where the "frozen" dumplings are directly cooked in a microwave oven after baking (paragraphs 0045 to 0048 and the like of patent document 2). On the other hand, patent document 2 does not show an evaluation of the dumpling being stored at room temperature and a refrigerating temperature zone where the starch component is particularly apt to be aged and reheated in a microwave oven.
Patent document 2 discloses formulation examples in which the blending ratio of the etherified starch is 8.26 mass% and 27.01 mass% with respect to the powdery raw material (wheat flour, starch, and gluten) (e.g., paragraph 0053 and paragraph 0058 of patent document 2). On the other hand, in the examples of the present specification, regarding the problem of the change in the physical properties of the skin under storage conditions in which the skin is more easily hardened, which is mainly assumed in the present invention, it was found that when the etherified starch is less than 8.3 mass% with respect to the powder material, the feeling of touch and swallowing of the tongue are reduced, and similarly, when 27 mass% or more is used, the state of the surface and the band of the dumpling skin at the time of producing the same is remarkably deteriorated (test 4 in the present specification).
From the above-mentioned points, patent document 2 does not disclose or suggest that the incorporation of etherified starch is a means for solving the problem of inhibiting the skin hardening of dumplings as assumed in the present invention, and cannot grasp that the effect is exerted when the amount of the starch is in an appropriate range with respect to the powder raw material.
The present inventors have completed the present invention based on the above findings. The present invention specifically relates to the invention described below.
[ item 1]
A mixed flour for coating of dumplings made of etherified starch and wheat flour, characterized in that the mixed flour contains 8.3 to 26 mass% of the etherified starch.
[ item 2]
The mixed powder according to item 1, wherein the gelatinization start temperature of the etherified starch is 64 ℃ or lower.
[ item 3]
The mixed flour according to item 1 or 2, wherein the raw starch of the etherified starch is one or more selected from the group consisting of tapioca starch, potato starch and waxy corn starch.
[ item 4]
The mixed flour according to any one of items 1 to 3, wherein the etherified starch is contained in an amount of 9 parts by mass or more and 35 parts by mass or less based on 100 parts by mass of the wheat flour.
[ item 5]
The mixed flour according to any one of items 1 to 4, which is used for wrappers of dumplings after being heated and cooked and stored.
[ item 6]
The mixed flour according to any one of items 1 to 5, which has an effect of inhibiting the hardening of the skin of a dumpling during storage after heating and cooking, and which contains the etherified starch as an active ingredient of the mixed flour.
[ item 7]
A dumpling wrapper comprising an etherified starch and wheat flour, wherein the etherified starch is contained in an amount of 8.3 to 26 mass% based on the powder material of the dumpling wrapper.
[ item 8]
The dumpling wrapper of item 7, wherein the content of etherified starch in the dumpling wrapper is 5.9% by mass or more and 19% by mass or less.
[ item 9]
A method for preventing the skin of dumplings during storage after heating and cooking, characterized in that, in the preparation of a dough containing the skin of dumplings made of wheat flour, the dough contains 8.3 to 26 mass% of etherified starch relative to the powdery material of the dumpling skin.
[ item 10]
The method of inhibiting hardening according to item 9, wherein the storage is one or both of normal temperature storage and refrigerated storage.
[ item 11]
A method for producing a dumpling wrapper containing an etherified starch and wheat flour, characterized in that, in the preparation of a dumpling wrapper dough, the etherified starch is contained in an amount of 8.3 to 26 mass% based on the powder material of the dumpling wrapper.
[ item 12]
A method for producing a dumpling wrapper, which comprises using the mixed flour of any one of items 1 to 6.
[ item 13]
A method for producing dumplings, characterized in that the method uses the wrappers of the dumplings according to item 7 or 8 or the wrappers of the dumplings obtained by the method according to item 11 or 12.
[ item 14]
The method according to item 13, wherein the method comprises a step of wrapping a part or all of the intermediate filling in the wrapper of the dumpling.
[ item 15]
The method of manufacturing as described in item 13 or 14, wherein the dumpling category is dumpling, shaomai, steamed bun, or chinese bun.
[ item 16]
The method according to any one of items 13 to 15, wherein the dumplings are fried dumplings.
ADVANTAGEOUS EFFECTS OF INVENTION
The present invention can provide a technique for producing dumpling wrappers, which can be used in a process for producing dumpling wrappers in general and can prevent hardening even when stored after cooking.
In particular, it is possible to provide a dumpling wrapper which has a soft and good texture even when the heat-cooked dumplings are stored at room temperature or in a refrigerated state where they are easily hardened and then heated again in a microwave oven at the time of eating.
Drawings
Fig. 1 is a graph showing the results of measuring the TA value (maximum stress value) of the skin of the dumplings prepared in test 2 after storage and reheating (D1).
Fig. 2 is a photograph of the edge of the dumpling skin produced in test 4 in a state where the skin is overlapped with the skin immediately after the dumpling skin is punched out from the wrapper.
Detailed Description
The embodiments of the present invention will be described in detail below, but the technical scope of the present invention is not limited to the embodiments including all of the configurations described below. The technical scope of the present invention does not exclude the configuration including the configurations other than those described below, as long as the effects of the technical features of the present invention are not substantially hindered.
It should be noted that the present application is based on the application in which the applicant claims priority in japanese patent application No. 2018 and 049290, the entire contents of which are incorporated by reference in the present application.
1. Mixed flour for dumpling wrapper
The present invention relates to a mixed flour for wrappers of dumplings having a hardening inhibitory effect on storage after heat cooking.
The mixed flour for the wrapper of the invention is used for manufacturing the wrapper of dumplings, and is characterized by comprising etherified starch and wheat flour.
The form of the mixed flour for wrappers of the present invention includes the form of the mixed flour for wrappers at all stages assumed in the preparation step and the production step of producing wrappers of dumplings. Here, the term "mixed flour" as used herein means a powder raw material composition in which powder raw materials to be put into a dough are previously mixed. In the present invention, by adding the skin mix powder of the present invention at the time of dough preparation, the dough can be prepared easily by adding the powder raw materials together.
Examples of the form of the mixed flour for skin include a mixed flour state in which powdery etherified starch is blended with wheat flour, and a mixed flour state in which other raw materials are blended with wheat flour and etherified starch.
The mixed powder of the present invention is preferably a mixed powder in which two or more kinds of powder raw materials are uniformly mixed, but a mixed powder containing a partially non-uniform portion is also acceptable as the mixed powder of the present invention. The mixed powder in the form of a mixed powder obtained by dividing each powder into small portions before use and uniformly mixing the divided portions at the time of use is also included in the mixed powder used in the practice of the present invention.
Wheat flour
The mixed flour for skins of the present invention contains wheat flour as a raw material for powder. That is, in the cereal flour of the present invention, at least a part of wheat flour needs to be blended. Here, "cereal flour" refers to a general flour as a powdery processed product of cereals, but it is desirable that the cereal flour to be blended in the present invention is substantially all or all of wheat flour from the viewpoint of taste and flavor.
The wheat flour content of the mixed flour for skin suitable for the present invention is preferably 70% by mass or more, preferably 80% by mass or more, and more preferably 90% by mass or more, based on the mixed flour for skin.
Here, the upper limit of the wheat flour content in the present invention is a value obtained by subtracting the blending ratio of the processed starch from the total amount of the powdery raw material.
Specifically, the content of wheat flour in the mixed flour for skin of the present invention is preferably in the above numerical range with respect to the powder material.
As the kind of wheat flour, as long as the content of wheat flour is within the above range, the wheat flour for the skin of the present invention can be used without particular limitation. For example, although it is preferable to use a mixed flour for the skin classified into high gluten flour, quasi-high gluten flour, and medium gluten flour, a mixed flour for the skin classified into low gluten flour can also be used.
When the content of wheat flour is less than the above range and the extensibility, stickiness, and the like of the dough deteriorate, the addition of gluten to the skin flour mixture of the present invention makes it possible to compensate for the shortage of wheat flour and improve the properties of the dough.
Etherified starch
The mixed powder for skins of the invention contains etherified starch as a powder raw material. By including the etherified starch in the wrapper of the dumpling of the present invention, the wrapper can be prevented from hardening even when stored after heating and cooking.
In particular, the etherified starch of the present invention can provide a dumpling wrapper which is soft and has a good texture such as a tongue touch and a swallowing feeling even when stored at room temperature or under refrigerated conditions, in which the wrapper is more easily hardened after cooking by heating, and then reheated in a microwave oven or the like.
(etherification scheme)
In the present invention, the etherification of starch is carried out by etherification of the hydroxyl groups of the starch molecules with hydroxyalkyl groups and/or carboxyalkyl groups. In particular, in view of the use for food addition, etherification with a hydroxypropyl group and/or a carboxymethyl group is preferred, and etherification with a hydroxypropyl group is more preferred.
The etherified starch of the present invention includes not only processed starches (e.g., hydroxypropylated starches, carboxymethylated starches) subjected to only etherification but also processed starches subjected to etherification and other processing treatments.
Examples of the processing treatment to be carried out in combination with etherification include processing treatments carried out individually or in combination, such as esterification, crosslinking (phosphoric acid crosslinking, adipic acid crosslinking), alphatization, oxidation, and acid treatment. One example of the practice is hydroxypropylated phosphate crosslinked starch, etc., but the invention is not particularly limited thereto.
In the present embodiment, the raw material starch for the etherified starch includes, for example, one or two or more selected from tapioca starch, potato starch and waxy corn starch, and preferably one or two selected from tapioca starch and potato starch.
(degree of etherification processing)
The more highly processed etherified starch as the processed starch of the present invention can provide excellent hardening inhibiting function to the dumpling wrapper during storage.
The degree of etherification processing of the processed starch of the present invention can be expressed by the gelatinization start temperature which is in a negative correlation with the degree of processing. For example, when the gelatinization start temperature is low, it is expressed as a highly processed etherified starch. Conversely, if the gelatinization start temperature is high, this indicates a low-degree-processed etherified starch.
The gelatinization starting temperature of the processed starch of the present invention is preferably 64 ℃ or lower from the viewpoint of exerting a hardening inhibiting effect during storage as contemplated by the present invention. In particular, it is preferably 60 ℃ or lower, more preferably 58 ℃ or lower, particularly preferably 55 ℃ or lower, and still more preferably 52 ℃ or lower, which indicates a medium to high degree of processing. The lower limit of the gelatinization start temperature is not particularly limited, and examples thereof include 30 ℃ or higher, preferably 40 ℃ or higher, and more preferably 45 ℃ or higher.
The gelatinization start temperature is a temperature at which gelatinization of starch starts, and can be determined by measuring the viscosity expressed by gelatinization, for example, by a Bradender Viscograph-E or an equivalent measuring apparatus.
(content of etherified starch)
The content of the etherified starch in the mixed flour for wrappers suitable for the present invention is preferably 8.3% by mass or more, preferably 8.5% by mass or more, more preferably 8.7% by mass or more, and particularly preferably 9% by mass or more, relative to the mixed flour for wrappers, from the viewpoint of exerting the above-described hardening inhibitory action on the wrappers of dumplings.
If the content is too small, the tongue feel and swallowing feel of the skin become poor during storage and reheating, and the overall texture becomes insufficient, and the problem assumed in the present invention cannot be solved. In addition, if the content of the etherified starch is too large, the dough sheet is difficult to be formed and the surface is rough, which is not preferable as a dumpling wrapper. Therefore, the upper limit of the content is more preferably 26% by mass or less, preferably 25% by mass or less, more preferably 20% by mass or less, still more preferably 15% by mass or less, and still more preferably 12% by mass or less with respect to the skin mix powder.
Specifically, the mixed powder for skin of the present invention is preferably a mixed powder for skin having an etherified starch content within the above numerical range with respect to the powder raw material.
The content of the etherified starch in the flour mixture for wrappers of the present invention is preferably 9 parts by mass or more and 35 parts by mass or less, more preferably 9.2 parts by mass or more and 15 parts by mass or less, and still more preferably 9.2 parts by mass or more and 11.5 parts by mass or less with respect to 100 parts by mass of wheat flour, from the viewpoint of exerting the above-described hardening inhibitory action on wrappers of dumplings and from the viewpoint of forming a wrapper and a surface state of the wrapper.
With respect to other raw materials
The flour mixture for wrappers of the present invention may be blended with various materials and compounds which are generally blended with dough as wrappers of dumplings, in addition to the above-mentioned wheat flour and etherified starch. For example, cereal flour other than wheat flour (such as cereal such as rice flour, corn flour, and soybean flour, and bean flour), powdery seasoning such as salt, gluten, and powdered oil and fat can be blended, and the blend is not particularly limited. In addition, as the blending amount of these, the amount of dough suitable for the wrapper of dumplings can be adopted by a general method.
In addition, the mixed flour for the wrapper of the present invention may contain other materials, additives, etc. as long as the hardening preventing effect, the properties of the wrapper of dumplings, and the problems of food materials are not caused, in addition to the above-mentioned various materials, compounds, etc. which are usually blended.
In addition, the mixed flour for skins of the present invention may contain processed starches other than etherified processed starches or unprocessed starches which are not processed. Here, as an example of the other processed starch, there is a starch subjected to treatment such as α -formation, oxidation, and acid treatment, either alone or in combination.
2. Dumpling wrapper and its preparation method
In the present invention, by using dough containing etherified starch and wheat flour described below to produce the wrappers of dumplings, wrappers of dumplings which can solve the problems assumed in the present invention can be produced.
Dumpling wrapper
The wrapper of dumplings according to the present invention is a wrapper of dumplings containing etherified starch in such a content that the content is within a predetermined range from the viewpoint of sufficiently exerting the above-mentioned hardening inhibition effect assumed in the present invention and from the viewpoint of noodle formation and wrapper surface state.
The content of the etherified starch in the dumpling wrappers of the present invention is preferably 8.3 mass% or more, preferably 8.5 mass% or more, more preferably 8.7 mass% or more, and particularly preferably 9 mass% or more, relative to the powder material, from the viewpoint of exerting the above-described hardening inhibitory effect on the dumpling wrappers.
The upper limit of the content of the etherified starch in the dumpling wrappers is preferably 26 mass% or less, more preferably 25 mass% or less, even more preferably 20 mass% or less, even more preferably 15 mass% or less, and even more preferably 12 mass% or less, relative to the powder material, from the viewpoint of workability in noodle ribbon molding.
The content of the etherified starch in the dumpling wrappers of the present invention is preferably within a predetermined content range with respect to the total dough amount of the dumpling wrappers from the viewpoint of sufficiently exerting the above-described hardening inhibiting effect and from the viewpoint of forming a noodle band and a wrapper surface state.
From this viewpoint, the content of the etherified starch in the dumpling wrappers is preferably 5.9% by mass or more, more preferably 6% by mass or more, further preferably 6.3% by mass or more, and further more preferably 6.8% by mass or more, based on the total amount of the dumpling wrappers.
In addition, from the viewpoint of workability in noodle band molding, the upper limit of the content of the etherified starch in the dumpling wrappers is preferably 19 mass% or less, more preferably 17 mass% or less, further preferably 14 mass% or less, and further more preferably 10 mass% or less with respect to the total amount of the dumpling wrappers.
From the same viewpoint as described above, the content of the etherified starch in the dumpling wrapper of the present invention is preferably 9 parts by mass or more and 35 parts by mass or less, more preferably 9.2 parts by mass or more and 15 parts by mass or less, and still more preferably 9.2 parts by mass or more and 11.5 parts by mass or less, based on 100 parts by mass of wheat flour.
The shape of the wrapper of the dumpling of the present invention can be molded into a shape suitable for stuffing or the like according to the desired dumpling. As one embodiment, a planar shape such as a circle, a square, a polygon, and the like can be given, but not particularly limited thereto.
The thickness of the dumpling wrapper may be selected as appropriate depending on the desired dumpling, but considering the strength of the stuffing, the dumpling wrapper has a thickness of 0.2mm or more, preferably 0.4mm or more. In addition, the skin of dumplings has a thickness of 5mm or less, preferably 2mm or less, and more preferably 1.5mm or less, in consideration of the texture and the like of the skin of dumplings.
Method for producing dumpling wrapper
The wrapper for dumplings of the present invention can be produced through various steps such as dough preparation, noodle production, dumpling wrapper formation, and the like. The wrapper may be formed into a shape suitable for the wrapper of dumplings, which will be described later.
As the step of producing dumpling wrappers of the present invention, a method generally used as a method for producing dumpling wrappers can be performed in addition to the above-described raw materials described in paragraph 1. The procedure for producing dumpling wrappers of the present invention is not particularly limited in the order of charging the raw materials for dough preparation, but it is preferable to charge the dough in the preparation of the dough by preparing the mixed flour in advance.
One embodiment of the method includes a method of preparing a dough to be described later by mixing wheat flour, etherified starch and salt and adding other raw materials such as emulsified oil and fat or water, and then forming the dough into a dough sheet by leavening or rolling the dough sheet, and then molding the dough sheet into a round shape or a square shape to obtain a dumpling wrapper.
The method for producing the dumpling wrapper of the present invention is not limited to these specific production methods, and various steps such as dough preparation, noodle strip production, and dumpling wrapper formation may be performed by other known or new methods. In addition, as a method for molding the dough sheet, punching a dough sheet using a die, spreading a dough sheet into a dough sheet shape, and the like can be performed without particular limitation.
The method for producing dumpling wrappers of the present invention is characterized by comprising, as the step, a step of blending or containing etherified starch so as to be included in the above-mentioned predetermined range.
The above-mentioned range can be applied by referring to or referring to the description of the blending amount or content in paragraph 1 or paragraph 2. Further, the specific and preferred embodiments can be applied by referring to or referring to the description of paragraph 1 or paragraph 2.
Dough and flour belt
The present invention includes inventions relating to intermediate products of the dumpling wrapper. That is, the present invention includes the dough for dumpling wrappers produced by the above-described steps and the wrapper strips for dumpling wrappers. Also, the invention relates to a method for producing the dough and a method for producing the dough strip.
In the present invention, by using the dough or the noodle strip, a dumpling wrapper having a hardening inhibitory effect during storage after cooking by heating can be produced. That is, the present invention includes an invention relating to a method for producing a dumpling wrapper characterized by using the dough or the noodle string.
In the present specification, the term "dough" refers to a state in which a raw material containing water or other moisture is put into a mixed powder in which the above-described various raw materials are mixed, and a mixture containing water is obtained. The composition or the combination can be appropriately changed according to the type of the dumpling wrapper. In addition, the composition may be preserved or awakened.
The shape of the dough of the present invention is not particularly limited, and it can be freely deformed. A "dough sheet" formed into a thin strip shape, a sheet shape, a plate shape, a plane shape, or the like by rolling or the like is also included in one form of the dough of the present invention.
The dough or the noodle strip of the present invention contains the etherified starch in an amount within a predetermined range from the viewpoint of sufficiently exhibiting the above-described hardening inhibition effect assumed in the present invention and from the viewpoint of noodle strip molding and skin surface state.
From this viewpoint, the content of the etherified starch contained in the dough or the noodle ribbon can be used by referring to the above-mentioned description of the blending amount or content of "dumpling wrapper". Further, the specific aspects and preferred aspects can also be applied by referring to or referring to the descriptions in the foregoing paragraphs.
3. Preparation of dumplings
The present invention includes an invention relating to a method for producing dumplings using the wrappers of the dumplings. The invention also includes an invention relating to dumplings obtained by the production method.
In the method for producing dumplings of the present invention, a method generally used as a method for producing dumplings can be performed in addition to the method for producing dumplings using the wrappers of the dumplings. That is, the dumplings of the present invention can be produced by the above-described production method including the step of wrapping a part or all of the intermediate filling with the wrapper of the dumplings.
The filling type is not particularly limited, and the type of wrapping the entire intermediate filling, the type of wrapping the intermediate filling in a roll shape, the type of wrapping only a part of the intermediate filling, and the like can be determined as appropriate depending on the type of dumpling. In general dumplings, as an example of the embodiment, an intermediate filling is placed in the center of a wrapper, and the wrapper is folded and pressed so that the opposite edge portions come into contact with each other, or is wrapped with a filling by applying water or the like. The middle stuffing to be stuffed is selected according to the type of dumplings.
The dumplings of the present invention include dumplings in various cooking stages or storage stages, such as raw dumplings before heating and cooking, boiled dumplings after heating and cooking, boiled dumplings in which the dumplings are refrigerated, and frozen dumplings in which the dumplings are frozen.
The "dumplings" of the present invention are preferably embodied in the form of dumplings, shaomai, steamed buns or chinese buns. In addition to these, the dumplings of the present invention also include any food that is considered to be substantially equivalent to these foods.
Further, as the dumplings of the present invention, in particular, preferable are fried dumplings, boiled dumplings, shaomai and the like from the viewpoint of an edible form in which they are stored at room temperature or in a refrigerated state in which they are easily hardened after ordinary heating cooking (baking, steam heating and the like) and then cooked in a microwave oven. In particular, a further preferable embodiment of the fried dumpling is mentioned.
4. Functional characteristics
The dumpling wrapper of the present invention is a dumpling wrapper having excellent functional characteristics of preventing hardening even when stored after heating and cooking. The dumpling wrapper of the present invention has a good effect of preventing hardening particularly during storage after cooking and reheating.
Further, the dumpling wrappers of the present invention have a functional characteristic of inhibiting hardening of the wrappers and having a soft and good texture even when the wrappers are reheated in a microwave oven or the like after being stored at room temperature or under refrigeration where the wrappers are easily hardened.
The functional properties are those exhibited by the etherified starch incorporated as an active ingredient during the preparation of the dough, and are exhibited by making the dough in a state of being mixed with wheat flour.
In the present invention, by setting the blending amount or content of the etherified starch within an appropriate range, it is possible to realize excellent dumpling wrappers having good texture such as softness, tongue touch and swallowing feeling even in the storage assumed in the present invention.
Heating, cooking, keeping, etc
The wrapper of the dumpling of the present invention has functional properties, and in particular, exhibits the wrapper of the dumpling, which is stored so as to be easily hardened after being heated and cooked. In the wrappers of dumplings not containing etherified starch of the present invention, when they are stored under such conditions and then reheated, the wrappers are hardened and the texture is degraded. In particular, in the joining portion (ミミ portion) of the portion where the skin is folded, the hardening and the reduction in the mouth feel are remarkable.
Here, "heat cooking" that exhibits the functional characteristics of the present invention refers to heat treatment for eating, and refers to heat treatment for heating raw dumplings, frozen dumplings, and the like until they can be eaten. Specifically, general cooking methods such as baking (frying), steam heating (steaming), boiling heating (boiling, blanching), and deep-frying (frying) may be mentioned, and baking is preferable, and baking after steam heating is more preferable.
The term "storage" in which the functional characteristics of the present invention are exhibited means that the food is left under conditions in which hardening progresses from the time of the above-described cooking to the time of eating. The situation under these conditions includes distribution and storage accompanied by sales in convenience stores, supermarkets, and the like, and storage by ordinary consumers in the room or the like after purchase until eating is also included in the storage.
The storage is preferably at room temperature or under refrigeration. The term "storage at room temperature" as used herein means, for example, storage at a temperature exceeding 10 ℃ and at a temperature of 40 ℃ or lower. The term "refrigerated storage" refers to, for example, storage at a temperature of more than 0 ℃ and 10 ℃ or less (including storage at a temperature at which freezing does not occur, storage at a low temperature without using a refrigerator or the like). Under such storage conditions, the skin of dumplings tends to be hardened after heating and cooking.
In addition, as the storage time, storage of about several hours to several days is generally assumed, but a short-time storage scheme of several tens of minutes or a long-time storage scheme of several weeks is also acceptable.
Further, the term "reheating" as appropriate for the functional characteristics of the present invention means a process of reheating the stored dumplings for eating.
The reheating can be performed by a general heating cooking method (baking, steam heating, boiling heating, etc.) capable of heating the food by a simple method, and examples of a reheating method that easily exhibits the functional characteristics include heating cooking by a microwave oven (microwave heating (レンジアップ) treatment, etc.). In the reheating treatment in the microwave oven, in the case of the skin of the normal dumplings, the water is lost during heating, and the skin of the normal dumplings is easily hardened and the texture is easily degraded.
Various methods
The present invention includes inventions relating to methods utilizing the above-described functional characteristics. That is, the present invention includes a method for suppressing the hardening of the dumpling wrapper during storage after heating and cooking.
The invention relating to this method is characterized in that as the step, a step is performed in which etherified starch is blended or contained so as to be included in the above-mentioned predetermined range.
Here, the above-mentioned predetermined range can be applied by referring to or referring to the description about the blending amount or content of paragraph 1 or paragraph 2. Further, the specific and preferred embodiments can be applied by referring to or referring to the description of paragraph 1 or paragraph 2.
The invention also includes, as means for the functional characteristics of the present invention, means for suppressing decrease in the softness of the dumpling wrapper during storage, means for suppressing decrease in the texture, and the like.
Examples
The present invention will be described below with reference to examples, but the scope of the present invention is not limited thereto.
In the following examples, "%" means "% by mass" unless otherwise specified. In the evaluation in the following table, the portion indicated by "-" indicates that evaluation was not performed or no special evaluation was necessary, and thus evaluation was not performed.
[ preparation example ] (preparation of various raw materials)
In the following experiments, dough of dumpling-like wrappers was prepared, and various raw materials were prepared.
(powder Material)
Component (A): wheat flour, quassi high gluten flour (special No. 1 (special ナンバーワン), manufactured by Nisshini powder Co., Ltd.).
Component (B): starch.
(B-1): highly processed hydroxypropylated tapioca starch (etherified starch, gelatinization starting temperature 50.5 ℃, National78-0510(ナショナル 78-0510), manufactured by Retian corporation (Ingredion, イングレディオン Co.).
(B-2): hydroxypropylated potato starch (etherified starch, gelatinization starting temperature 55 ℃, JELCALL BO-15(ジェルコール BO-15), manufactured by J-OIL MAKING CO., Ltd. (J- オイルミルズ)).
(B-3): moderately processed hydroxypropylated tapioca starch (etherified starch, gelatinization starting temperature 59 ℃, JELCALL POT-05(ジェルコール POT-05), manufactured by J-OIL MAKING CO., Ltd.).
(B-4): low-degree processing hydroxypropylated tapioca starch (etherified starch, gelatinization onset temperature 64 ℃ C., prepared in this example).
(B-5): acetylated tapioca starch (esterified starch, gelatinization initiation temperature 58 ℃, ACTBODY A-700(アクトボディー A-700), manufactured by J-OIL MAKING CO., LTD.).
(B-6): phosphate crosslinked tapioca starch (esterified starch, ungelatinized, ACTBODY TP-4W (アクトボディー TP-4W, manufactured by J-YOU Co., Ltd.).
(B-7): hydroxypropylated phosphate-crosslinked tapioca starch (etherified and esterified starch, gelatinization initiation temperature 58 ℃ C., JELCALL TPO-8(ジェルコール TPO-8), manufactured by J-OIL MAKING CO., LTD.).
(B-8): hydroxypropylated phosphate-crosslinked waxy corn starch (etherified and esterified starch, gelatinization onset temperature 58 ℃ C., JELCALL A-18(ジェルコール A-18), manufactured by J-OIL MAKING CO., LTD.).
(salt): common salt of a quality generally used in the preparation of dough for noodles is used.
(other raw materials)
As the emulsified oil and fat, Super Frenzy M (スーパーフレンジー M) (product of Riken Vitamin K.K., ビタミン K.K.) was used. In addition, water of a quality generally used in the preparation of the dough for dough strips is used.
In the above starch, (B-4) was prepared by the following procedure.
To 170g of tapioca starch, 212g of water was added to prepare a slurry having a concentration of 39 mass% in terms of dry matter, and 37.2g of sodium sulfate was added.
The obtained slurry was adjusted to pH 6 with 3% aqueous sodium hydroxide solution under stirring, and then 0.651ml of 13.0% aqueous sodium hypochlorite solution was added thereto to sterilize at 30 ℃ for 60 minutes. The sterilized slurry was adjusted to ph11.5 with 3% aqueous sodium hydroxide solution under stirring, 7.64g of propylene oxide was added, reacted at 30 ℃ for 7 hours, washed with water, dehydrated and dried to obtain etherified tapioca starch (B-4).
The gelatinization onset temperature of the starch was measured using the following method.
(method of measuring gelatinization onset temperature)
The gelatinization start temperature of each starch was measured by a Bradender Viscograph-E (manufactured by Bradender Viscograph-E, Inc. (ブラベンダー)). Starch was charged into a beaker containing 450mL of distilled water in a dry matter conversion of 6%, and after stirring, the starch slurry was transferred to a metal cylindrical container attached to the apparatus. While a stirring rod (blade type) attached to the apparatus was rotated at 75 rpm, the starch solution was heated, and the viscosity of the starch solution was measured while increasing the temperature by 1.5 ℃ every 1 minute. The temperature at which the viscosity of the starch solution reached 10BU was taken as the gelatinization start temperature.
[ test 1] (study on preparation of dumpling wrapper and blending of processed starch)
A dumpling wrapper containing wheat flour and etherified starch was prepared, and the storage of dumplings using the wrapper was evaluated.
(1) Preparation of dumpling
In the following steps and the formulation shown in the following table, a dumpling wrapper and a dumpling using the dumpling wrapper were produced.
The component (a) and the component (B) are mixed in advance to make a mixed powder. The components (a) and (B) were used in combination as shown in the table.
The mixed powder was charged into a noodle maker (model: HR2365/01, manufactured by Philips corporation, フィリップス) and mixed, and it took 1 minute to charge salt (1g), emulsified fat (1g) and water (37g), and then mixed for 8 minutes. Further, the raw materials adhered to the wall surface were dropped and mixed for 7 minutes to obtain dough.
The obtained dough was allowed to stand for 30 minutes, roughly stretched to a thickness of 3mm, compounded, and repeatedly subjected to rolling treatment to prepare a dough sheet having a final thickness of 1 mm. The dough sheet was punched out with 2 sheets of dough in a stacked state using a round (circle) die having a diameter of 8cm, and the dough sheet was separated to obtain a dumpling wrapper having a diameter of about 8 cm.
In addition, as a control sample, a dough was prepared and a dumpling wrapper was prepared in the same manner except that only the component (a) and common salt were blended as the powder raw materials in the preparation of the dough and the blending amount of water was 35 g.
The dumpling was prepared by wrapping 7g of the intermediate stuffing with the skin of the prepared dumpling, and then heating the resultant with steam in a convection oven for 8 minutes. After the mixture was allowed to stand at room temperature for 15 minutes to cool, it was frozen until it was fired. The dumplings in this state have not been subjected to a baking step.
The frozen dumplings were directly arranged on an oil-coated hot plate at 200 ℃ for 10 times, 100mL of water was added, the lid was closed and the boiled dumplings were braised for 4 minutes, and the lid was opened and the boiled dumplings were heated for 2 minutes to obtain heat-baked boiled dumplings.
(2) Evaluation of skin stored at 25 deg.C
The boiled dumplings thus prepared were evaluated for their state of wrappers after 10 minutes of baking (D0). After the baking, the sheet was left to stand at 25 ℃ for 4 hours, and then was further subjected to reheating treatment using a microwave oven (500W, 1 minute), and evaluated after 10 minutes, thereby evaluating the state of the reheated sheet after storage (D1). The specific evaluation method in this test is as follows.
(TA evaluation)
The dumpling skin was subjected to a measurement of the maximum stress (g) in the case of cutting the joining part of the skin which is most likely to be hardened into a width of 5mm using a Texture Analyzer. Here, the smaller the value of the maximum stress value (TA value), the softer the skin. The apparatus and measurement conditions used in this test are as follows. The results are shown in the following table.
Texture instrument
The device comprises the following steps: TA-XT Plus (Stable Micro Systems, Inc.).
Plunger: light BLADE (LIGHT KNIEF BLADE) (Stable Micro Systems, Inc.).
Contact width of plunger with sample: 5 mm.
Testing speed: 0.3 mm/s.
The measurement conditions were as follows: the 97% compressive stress was measured, and the average value was measured 10 times.
As a result, the TA value of the dumpling wrappers prepared by blending wheat flour and etherified starch (examples 1 to 3) after the heating and baking, storage at room temperature and reheating was lower than that of the dumpling wrappers (control) blended only with wheat flour as a main powder material. The wrappers of these dumplings (examples 1 to 3) showed that the TA value (D1) after storage and reheating was in the range of about 0.95 to 1.3 times (control: about 1.8 times) relative to the TA value (D0) immediately after baking, and that they were inhibited from hardening during storage at room temperature and reheating after cooking.
In addition, the change in the degree of hardening before and after the storage and reheating shows a smaller value as the starch gelatinization starting temperature of the etherified starch blended is lower, and the skin is soft and good for eating even after the storage at room temperature and the reheating after the heating and cooking.
On the other hand, the dumpling wrappers (control) containing only wheat flour as a main powdery material showed a significantly increased TA value and hard wrappers in a hardened state by storage at room temperature and reheating after heating and baking.
(3) Small knot
As described above, it was demonstrated that when a dough sheet of dumpling wrappers is prepared, by adding wheat flour and blending etherified starch at the time of dough preparation, the dumpling wrappers are inhibited from hardening even when further reheating is performed after cooking, and become soft and have good texture.
Here, the "heat-baking" in the test corresponds to a normal dumpling cooking process for eating, the "storage at room temperature" corresponds to a normal state after cooking until eating, and the "reheating" corresponds to reheating using a microwave oven, and therefore the hardening inhibitory action of the etherified starch is considered to be an action that can be favorably exerted in the case where a normal cooked dumpling is heated by microwave and eaten.
In addition, the etherified starches blended in examples 1 to 3 show that the lower the gelatinization start temperature, the higher the degree of etherification processing, and therefore the effect of inhibiting the hardening of the skin found in this test is considered to be a phenomenon that acts in relation to the degree of etherification processing of the starch blended in the dough.
[ Table 1]
[ test 2] (study on the kind of processed starch)
In the production of a dumpling wrapper containing a processed starch, the influence of the type of the processed starch on the wrapper during storage after cooking by heating was examined.
(1) Preparation of dumpling
A dumpling wrapper was prepared by the same method as that described in test 1 except for the recipes described in tables 2 and 3, and a baked dumpling using the dumpling wrapper was prepared.
(2) Various evaluations concerning refrigerated storage
The boiled dumplings prepared as described above were evaluated for their wrapper state after 10 minutes of baking (D0). After baking, the skin was left standing for a while at 4 ℃ for a while, and then, reheating treatment was performed using a microwave oven (500W for 1 minute), and evaluation was performed after 10 minutes, whereby the state of the reheated skin was evaluated (D1). The specific evaluation method in this test is as follows.
(TA evaluation)
The state of the skin after cold storage at night and reheating was evaluated (D1), and evaluation was performed by the same method as in test 1 except that the average standard error of each value was calculated 10 times. The results are shown in tables 2 and 3 and fig. 1.
(functional evaluation of softness of leather)
The mouth feel was evaluated with respect to "softness of the skin" when the skin portion of the dumpling was eaten. As an evaluation method, 3 panelists evaluated the scores in 5 stages of 1 (hard) to 5 (soft), and the average of the scores was classified into 4 stages and shown. When the evaluation is "a" or "B", the skin is considered to have soft and good texture. In addition, when the evaluation is "C", the feeling is considered to be slightly hard but the texture is within the acceptable range. In addition, when the evaluation is "D", the texture is considered to be hard and is an evaluation equivalent to the comparative example. The results are shown in the following table.
Classification of functional assessment scores
"A": 4 to 5 inclusive.
"B": more than 3 and less than 4.
"C": more than 2 and less than 3.
"D": more than 1 and less than 2.
As a result, the dumpling wrappers (example 4) prepared by blending wheat flour and etherified starch showed soft and appropriate texture in which hardening of the wrappers after reheating was suppressed even when they were stored in cold storage evening after heating and burning. In addition, the wrappers of dumplings prepared by blending the processed starch subjected to both esterification and etherification as the processed starch (examples 5 and 6) were slightly inferior to those in the case of blending the processed starch subjected to only etherification, and they were shown to be soft and in a good eating state with the hardening of the wrappers suppressed after the storage in a refrigerator after heating and the reheating.
On the other hand, in the wrappers of dumplings prepared by blending wheat flour and esterified starch (comparative examples 1 and 2), even when the kind of esterification was either acetylation or phosphate-crosslinked, the wrappers were in a hardened state after storage after heat-baking and after reheating, as in the wrappers of dumplings prepared by blending only wheat flour as a main powder material as a control.
Regarding the kind of the etherified starch, not only in the case where the raw starch was tapioca starch but also in the case where the raw starch was corn starch, the hardening inhibitory action was confirmed (example 6).
(3) Small knot
From the above results, it was demonstrated that by blending etherified starch to prepare a dumpling wrapper, even when "refrigerated storage" is performed after firing, the wrapper of the dumpling after reheating is inhibited from hardening, and the dumpling wrapper has a soft and good texture.
The soft and good texture is an effect that is not exerted by esterification such as acetylation or phosphoric acid crosslinking, but is shown to be exerted when etherification is repeatedly performed in addition to esterification. That is, it was confirmed that, in the case where the dough was stored in a refrigerator or reheated after being cooked by heating, the effect of suppressing the hardening of the dough was exhibited even by the starch subjected to another processing, as long as the starch subjected to the etherification processing was used.
[ Table 2]
[ Table 3]
[ test 3] (study on the degree of processing of ether in processed starch)
In the production of a dumpling wrapper containing an etherified starch, the influence of the degree of processing of the processed starch with ether on the wrapper during storage after cooking by heating was examined.
(1) Preparation of dumpling
The same method as that described in test 1 was used to prepare the skin of a dumpling, except for the formulation described in the following table, and a fried dumpling using the skin of the dumpling was prepared. The etherified starch blended in this test shows that the lower the gelatinization start temperature, the higher the degree of etherification processing of the starch.
(2) Various evaluations concerning refrigerated storage
The boiled dumplings prepared as described above were evaluated for their wrapper state after 10 minutes of baking (D0). After baking, the skin was left standing for a while at 4 ℃ for a while, and then, reheating treatment was performed using a microwave oven (500W, 1 minute), and evaluation was performed after 10 minutes, whereby the state of the reheated skin was evaluated (D1).
In this test, the following items were evaluated for "softness of skin" feeling of touch by the same method as in test 2. The results are shown in the following table.
(functional evaluation of softness of leather)
The mouth feel was evaluated with respect to "softness of the skin" when the skin portion of the dumpling was eaten.
As a result, the wrappers of dumplings prepared by blending etherified starch were suppressed in hardening during storage in cold storage or reheating after cooking by heating and had good texture as compared with the control (examples 4, 7 and 8).
The degree of suppression of hardening and good texture was evaluated as the gelatinization start temperature was lower (i.e., the degree of processing with ether was high) for the etherified starch, and the skin was softer and had a good texture. In particular, the action of the inhibition of hardening and good texture was very good in the dumpling wrappers containing etherified starch having a gelatinization starting temperature of 59 ℃ or lower (examples 4 and 7).
(3) Small knot
From the above results, it was revealed that the effect of inhibiting hardening by blending etherified starch is related to the degree of processing by ether of the processed starch blended, and the higher the degree of processing, the higher the value of the ability.
Further, as the degree of the etherification, starch subjected to the medium to high degree of etherification at a gelatinization start temperature of 59 ℃ or lower (particularly, high degree of etherification at 51 ℃ or lower) is shown as appropriate.
[ Table 4]
[ test 4] (study on the compounding ratio of processed starch)
The influence of the blending ratio of the processed starch on the skin of dumplings containing an etherified starch was examined in detail.
(1) Preparation of dumpling
The same method as that described in test 1 was used to prepare the skin of a dumpling, except for the formulation described in the following table, and a fried dumpling using the skin of the dumpling was prepared.
(2) Evaluation of skin Condition at the time of production
The state of the skin was evaluated with respect to the surface of the skin and the efficiency of punching in the process for producing the skin of the dumpling. As an evaluation method, 3 panelists evaluated at 5 stages of 1 (poor) to 5 (good), and the average values of the scores were classified into "a" to "D" 4 stages. The classification of the scores was performed in the same manner as in test 2.
In this test, the skin condition was considered to be good when the evaluation was "a" or "B". In the case where the evaluation is "C", it is considered that the evaluation item is within the allowable range, and in the case where two or more "C" are included as the whole sample, it is considered that the sample corresponds to the comparative example from the viewpoint of the whole skin state. In addition, when the evaluation is "D", the evaluation item state is poor, and even when the evaluation is one in the entire sample, "D", the sample is considered to be an evaluation equivalent to the comparative example. The evaluation results are shown in the following table.
(evaluation on roughness)
The roughness of the skin surface immediately after die cutting from the rolled face tape was evaluated. The better the evaluation, the smoother the surface and the better the mouthfeel upon consumption.
The evaluation results showed that when 24.8 mass% or less of etherified starch was added to the powder raw material (comparative examples 3 and 4 and examples 9, 10, 4, and 11), the skin surface was smooth and good after rolling and punching. On the other hand, it is shown that when 26.7 mass% of etherified starch is blended with the powder raw material (comparative example 5), the operation of forming the dough sheet itself is difficult, and the surface becomes a rough skin.
(evaluation of mold releasability)
Whether it is easy to cut and separate the die-cut circular dough from the surrounding dough when the skin is die-cut from the rolled dough sheet using a die was evaluated.
The results of the evaluation showed that when 8.4 mass% or more of etherified starch was added to the powder raw material (examples 9, 10, 4, 11 and comparative example 5), the dough was easily cut and the handling property was good. On the other hand, it was shown that when 7.9 mass% or less of etherified starch was added to the powdery raw material (comparative examples 3 and 4), the dough was difficult to be cut and the die cutting operation was difficult to be performed.
(evaluation of adhesion between skins)
Whether or not the overlapped skins punched from the rolled face tape were easily separated from each other without adhesion was evaluated. Fig. 2 shows a photograph of a part of the evaluation results.
The evaluation results showed that when 8.4 mass% or more of etherified starch was added to the powder raw material (examples 9, 10, 4, 11 and comparative example 5), the skin was firm and the skins were easily separated from each other, and the handling property was good. In particular, when 8.9 mass% or more is blended, the separation property is further improved.
On the other hand, it was shown that when 7.9 mass% or less of etherified starch was added to the powdery raw material (comparative examples 3 and 4), the dough was likely to adhere to each other and the operation after die cutting was difficult.
(3) Various evaluations concerning refrigerated storage
The boiled dumplings prepared as described above were evaluated for their wrapper state after 10 minutes of baking (D0). After baking, the skin was left standing for a while at 4 ℃ for a while, and then, reheating treatment was performed using a microwave oven (500W, 1 minute), and evaluation was performed after 10 minutes, whereby the state of the reheated skin was evaluated (D1). In comparative example 5, the molded state of the top tape was significantly poor in the above (2), and therefore, no evaluation of functionality was performed.
In this test, the following items were evaluated for "taste" in 5 stages from 1 (poor) to 5 (good) by 3 panelists, and the average value of the evaluation was classified into 4 stages. The classification of the scores was performed in the same manner as in test 2.
When the evaluation is an evaluation of "B" or more, the taste of the evaluation item is considered to be good. In addition, in the case where the evaluation is "C", the taste as the evaluation item is considered to be within the allowable range, and in the case where two or more "C" s are present as the whole sample, the sample is considered to be equivalent to the comparative example from the viewpoint of the whole taste. In addition, when the evaluation is "D", the taste of the evaluation item is poor, and when the evaluation is "D" in the entire sample, the sample is considered to be an evaluation corresponding to the comparative example. The evaluation results are shown in the following table.
(functional evaluation of softness of leather)
The mouth feel with respect to "softness of skin" when eating the skin portion of the dumplings was evaluated.
The results of the evaluation showed that when 8.4 mass% or more of etherified starch was blended with the powdery raw material, even when the dough was stored in a refrigerated state at first evening after heating and firing, the dough was prevented from hardening after reheating and became a dumpling dough having a soft and appropriate texture (examples 9, 10, 4, and 11). In particular, when 8.9% by mass or more is blended (examples 10, 4 and 11), the dumpling wrapper having more excellent softness and texture after reheating can be stored.
(functional evaluation of the feel, smoothness of the tongue) 2
The mouth feel with respect to "feel of tongue, smoothness" when eating the skin portion of the dumpling was evaluated.
The results of the evaluation showed that when the powder material was prepared by blending 8.4 mass% or more of etherified starch, even when the powder material was stored in a refrigerator at first evening after heating and firing, the dumpling wrappers were formed after reheating so as to have a texture suitable for the tongue touch and smoothness of the wrapper (examples 9, 10, 4, and 11). In particular, when 8.9% by mass or more is blended (examples 10, 4 and 11), the dumpling wrapper having a more excellent texture is obtained.
(evaluation of Functionality with respect to feeling of swallowing)
The mouthfeel regarding "swallowing sensation" when eating the skin portion of the dumpling was evaluated.
The evaluation results showed that when the powder material was prepared by blending 8.9 mass% or more of etherified starch, even when the powder material was stored in cold storage at first evening after heating and firing, the dumpling wrappers had a texture suitable for swallowing upon eating after reheating (examples 10, 4, and 11).
Note that, in the dumpling wrappers prepared by blending 8.4 mass% of the ingredients (example 9), the mouthfeel with respect to the swallowing sensation was evaluated to be slightly poor, but other evaluations were good, and the overall mouthfeel was good.
(4) Small knot
As shown in the above evaluation results, it was demonstrated that when the dumpling wrappers containing the etherified starch were prepared, by adding the etherified starch in an amount of 8.4 mass% or more based on the powdery raw material (the total amount of the wheat flour, the processed starch and the salt), the dumpling wrappers having soft wrappers and good overall texture could be prepared even when heated after storage. In particular, when 8.9% by mass or more of etherified starch is blended with the powdery raw material, the dumpling wrapper having a very good texture after keeping and reheating is obtained.
Further, it was shown that by blending 24.8 mass% or less of etherified starch with respect to the powder raw material (the total amount of the wheat flour, the processed starch and the common salt), a dumpling wrapper having a good wrapper surface state immediately after the wrapper is punched from the dough band and good workability of the punching operation can be produced. Among these, when the etherified starch is contained in a range of 8.4 mass% to 24.8 mass% relative to the powder raw material, particularly 8.9 mass% to 24.8 mass%, the dumpling wrapper has excellent handling properties in the wrapper punching operation.
Here, the blending ratio of the etherified starch, that is, the range of 8.4 mass% or more and 24.8 mass% or less (particularly, 8.9 mass% or more and 24.8 mass% or less) relative to the powdery raw material (the total amount of the wheat flour, the processed starch and the salt) is a range in which the effect of suppressing the hardening is remarkably exhibited when the heat-cooked dumplings are stored and reheated, and is a range in which the production efficiency is very good when producing the dough band and the wrapper.
In the present test, the range of the suitable blending amount of the etherified starch is a range corresponding to 6.1 mass% or more and 18 mass% or less (particularly 6.5 mass% or more and 18 mass% or less) in terms of a value relative to the total amount of the dumpling wrappers (total amount of dough). The content is a value equivalent to 9.3 parts by mass or more and 33.3 parts by mass or less (particularly 9.9 parts by mass or more and 33.3 parts by mass or less) per 100 parts by mass of wheat flour.
[ Table 5]
[ Table 6]
Description of reference numerals
1: the skin of the dumpling; 2: an edge portion.
Claims (16)
1. A mixed flour for the skin of dumplings made of etherified starch and wheat flour, which is characterized in that,
the mixed powder contains 8.3 to 26 mass% of the etherified starch.
2. The mixed powder of claim 1,
the gelatinization starting temperature of the etherified starch is 64 ℃ or lower.
3. The mixed powder according to claim 1 or 2,
the etherified starch is one or more selected from the group consisting of tapioca starch, potato starch and waxy corn starch.
4. The mixed powder according to any one of claims 1 to 3,
the etherified starch is contained in an amount of 9 to 35 parts by mass based on 100 parts by mass of the wheat flour.
5. The mixed powder according to any one of claims 1 to 4,
it is used for the skin of dumpling after heating and cooking.
6. The mixed powder according to any one of claims 1 to 5,
the mixed flour has a hardening inhibiting effect on the dumpling wrapper during storage after heating and cooking, and contains the etherified starch as an active ingredient.
7. A dumpling wrapper comprising a dumpling wrapper made of an etherified starch and wheat flour, characterized in that,
the etherified starch is contained in an amount of 8.3 to 26 mass% based on the amount of the powdery raw material of the dumpling wrapper.
8. Dumpling wrapper in accordance with claim 7, wherein,
the content of etherified starch in the dumpling wrapper is 5.9 to 19 mass%.
9. A method for preventing the hardening of the skin of a dumpling during storage after cooking by heating,
when preparing dough containing dumpling wrappers made of wheat flour, the dough contains 8.3-26% by mass of etherified starch relative to the powder raw material of the dumpling wrappers.
10. The hardening inhibition method according to claim 9,
the storage is one or two selected from normal temperature storage and cold storage.
11. A method for producing a dumpling wrapper comprising an etherified starch and wheat flour, characterized in that,
in the preparation of a dough for dumpling wrappers, the dough contains 8.3 to 26 mass% of etherified starch relative to a powder raw material for dumpling wrappers.
12. A method for producing a dumpling wrapper, characterized in that,
the mixed powder according to any one of claims 1 to 6 is used.
13. A method for making dumplings, which is characterized in that,
using the wrappers of dumplings as claimed in claim 7 or 8 or obtained by the manufacturing method as claimed in claim 11 or 12.
14. The manufacturing method according to claim 13,
the method comprises the step of wrapping part or all of the middle stuffing in the wrapper of the dumplings.
15. The manufacturing method according to claim 13 or 14,
the dumplings are dumplings, shaomai, small steamed buns or Chinese steamed stuffed buns.
16. The production process according to any one of claims 13 to 15, wherein,
the dumplings are fried dumplings.
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| JP2018049290 | 2018-03-16 | ||
| JP2018-049290 | 2018-03-16 | ||
| PCT/JP2019/008836 WO2019176682A1 (en) | 2018-03-16 | 2019-03-06 | Dumpling wrapper and production method thereof |
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| CN111885925A true CN111885925A (en) | 2020-11-03 |
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| CN201980018147.4A Pending CN111885925A (en) | 2018-03-16 | 2019-03-06 | Dumpling wrapper and its preparation method |
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| JP (1) | JPWO2019176682A1 (en) |
| KR (1) | KR20200128400A (en) |
| CN (1) | CN111885925A (en) |
| PH (1) | PH12020551452A1 (en) |
| SG (1) | SG11202008807VA (en) |
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| JP2002306140A (en) | 2001-04-12 | 2002-10-22 | Honen Corp | Method for producing fried jiaozi |
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2019
- 2019-03-04 TW TW108107116A patent/TWI789499B/en active
- 2019-03-06 WO PCT/JP2019/008836 patent/WO2019176682A1/en active Application Filing
- 2019-03-06 SG SG11202008807VA patent/SG11202008807VA/en unknown
- 2019-03-06 JP JP2020506435A patent/JPWO2019176682A1/en active Pending
- 2019-03-06 CN CN201980018147.4A patent/CN111885925A/en active Pending
- 2019-03-06 KR KR1020207025866A patent/KR20200128400A/en active Search and Examination
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| KR20200128400A (en) | 2020-11-12 |
| SG11202008807VA (en) | 2020-10-29 |
| JPWO2019176682A1 (en) | 2021-03-11 |
| TW201938044A (en) | 2019-10-01 |
| WO2019176682A1 (en) | 2019-09-19 |
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