JP2000270796A - Production of foods of noodle skin - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce foods of noodle skin good in both palatability and appearance even when cooked after freezing without causing cracking in the skin during the freezing. SOLUTION: A dough prepared by mixing a wheat flour with one or more kinds of potato starch, waxy corn starch and tapioca starch, saccharides, and oil and fat and water is compounded with a compounding machine, etc., and the resultant noodle belt is then aged at a temp. of 10-20 deg.C for >=6 h.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to wheat flour, starch, sugars,
The present invention relates to a method for producing a noodle skin food, comprising a fat and oil and aging the noodle belt for a long time. That is,
Wheat flour, starch, fats and oils, sugars are added, and a noodle skin dough prepared by mixing an appropriate amount of water is compounded with a multifunction machine or the like to obtain a noodle belt,
The present invention relates to a method for producing a noodle skin food, wherein the noodle strip is aged for at least 6 hours to produce noodle skin.

[0002]

2. Description of the Related Art In recent years, due to the simplicity and genuineness of consumers, it has become widespread that frozen storage and freezing distribution of raw noodles such as gyoza, wonton, and shoumai have been performed before cooking. There is a demand for noodle skins that can withstand freezing. In general, noodle skins are composed of flour, water, and the like as raw materials, and then mixed by a multifunction machine to obtain a noodle belt. Next, for example, in the case of gyoza skin, the noodle belt is subjected to a skin manufacturing machine and then die-molded. Wrap the ingredients,
After frozen storage as needed, heat and cook to produce the product. However, in the case of ordinary noodle skins, the skin is easily cracked during frozen storage, and when cooked after freezing, there is a tendency that the skin is not easily burnt, the texture of the skin becomes hard, and consumption tends to occur. At present, it has not been able to meet the needs of the elderly.

[0003]

SUMMARY OF THE INVENTION The present invention provides a noodle skin food product which does not crack the skin during freezing and has a good texture and appearance even when cooked after freezing.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present invention has been completed. That is, the present invention combines a dough obtained by mixing flour, starch, sugar, oil or fat or a premix thereof and water with a compound machine or the like, and aging the obtained noodle belt at 10 to 20 ° C. for 6 hours or more. The inventors have found that it is possible to solve the problems described in the preceding paragraph during cooking during or after freezing, and to produce a good noodle skin food, and have completed the present invention.

Hereinafter, the present invention will be described in detail. In the present invention, the noodle skin is composed of wheat flour and water as essential components, and after mixing salt and other materials as necessary, the noodle belt stretched into a sheet shape by a multifunction machine or the like depending on the use in a skin manufacturing machine or the like. It refers to one molded into a predetermined shape. Also, noodle skin food is
Foods that use noodle skins, such as gyoza, wonton, and shomai.

[0006] The flour in the present invention may be any of those commonly used in noodle skins. Medium flour and semi-strong flour are particularly good, but strong flour and thin flour may be partially contained.

[0007] Potato starch, waxy corn starch and tapioca starch may be any as long as they are commonly used in foods.

[0008] The saccharides may be any saccharides usually used in foods, such as monosaccharides such as glucose, oligosaccharides such as sucrose, maltose and trehalose, syrup and the like.

As fats and oils, any vegetable oils such as salad oil, emulsified fats and oils, shortening, lard and the like can be used as long as they are generally used for foods. Preferably, a vegetable oil such as salad oil and an emulsified fat are used in combination. The term "emulsified oils and fats" as used herein means oil and water in an emulsified state.

[0010] The noodle band referred to herein is a material obtained by mixing raw materials to obtain a coarse dough, then performing compounding with a compounding machine, and stretching it into a sheet. Conventionally, the aging time of the noodle belt is at most 1
~ 2 hours. By aging this for a long time, it was possible to solve the problems of cracking during freezing, burning color of the cooked product after freezing, and hardness of texture. The aging time is preferably 6 hours or more, and more preferably 12 hours or more. Outside this range, the effects of the present invention will be insufficient.

Hereinafter, the manufacturing method of the present invention will be described. First, one or more of wheat flour, potato starch, waxy corn starch, tapioca starch, sugars,
Add fats and oils, water, salt and other materials as needed, and mix. The order of charging the raw materials to the mixer is not particularly limited. The mixer uses a mixer for noodle-making.

[0012] Next, the coarse dough obtained by mixing is mixed with
Perform the composite twice to obtain a noodle belt. The rolled noodle belt
Aging is performed at 10 to 20 ° C for 6 hours or more, preferably 12 hours or more.

After aging, the noodle belt is shaped by a skin making machine or the like according to the application. In the case of gyoza skin, thickness 0.6 mm,
Cut the gyoza skin 8cm in diameter and wrap about 13g of ingredients.

[0014] Rapid freezing in a shock freezer or the like, and store at -20 ° C.

[0015] The noodle skin food manufactured through the above steps does not have cracks in the skin during frozen storage compared with the case of manufacturing by the usual manufacturing method, and has a beautiful brown color when cooked after freezing. With, good texture of the skin.

[0016]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described based on examples.

[0017]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples of dumpling skins, but the present invention is not limited to these examples.

Example 1 A potato starch 5, a sucrose 1,
Salad oil 1, emulsified oil and fat 1, salt 1, and water 34 were added and mixed with a mixer for noodle-making for 15 to 30 minutes until uniform.
This was combined twice with a compound machine to obtain a noodle belt. The obtained noodle belt was aged for 12 hours at 10 to 20 ° C.
After aging, the noodle belt was cut into a skin making machine and punched out to a diameter of 8 cm. To this, 13 g of dumpling ingredients prepared using seasonings such as minced pork, minced chicken, minced onions, chive, cabbage, garlic, and soy sauce were wrapped and molded to produce dumplings. After quick freezing in a shock freezer, etc., seal to prevent drying of the product, and store at -20 ° C for 7 hours.
Stored frozen for days. After storage, they were cooked. The salad oil was evenly applied to a heated frying pan, and the gyoza in a frozen state was evenly distributed and baked without a lid until the bottom of the gyoza was browned. If browned, add an appropriate amount of water (50m for 6 dumplings)
l) was added, capped and steamed for 4 minutes.

Example 2 100 parts by weight of flour 100, waxy corn starch 5, sucrose 1, salad oil 1, emulsified fat 1, salt 1, water 34
Was added and mixed for 15 to 30 minutes until uniform with a noodle-making mixer. The following steps were manufactured in the same manner as in Example 1.

Example 3 To 100 parts by weight of wheat flour, 5 tapioca starch, 1 dextrose, 1 salad oil, 1 emulsified oil and fat, 1 salt and water 34 were added, and the mixture was made 15 to 30 with a noodle-making mixer until uniform. Mix for minutes. The following steps were manufactured in the same manner as in Example 1.

Example 4 Potato starch 5, glucose 1, salad oil 2, salt 1, and water 34 were added to 100 parts by weight of flour and mixed for 15 to 30 minutes with a noodle-making mixer until uniform. this,
The compounding machine was combined twice to obtain a noodle belt. The obtained noodle belt was aged for 12 hours at 10 to 20 ° C. The following steps were manufactured in the same manner as in Example 1.

Comparative Example 1 Sucrose 1, salad oil 1, emulsified oil and fat 1, salt 1, and water 34 were added to 100 parts by weight of flour and mixed with a noodle-making mixer for 15 to 30 minutes. The following steps
It was manufactured in the same manner as in Example 1.

Comparative Example 2 Potato starch 5, salad oil 1, emulsified oil and fat 1, salt 1, and water 34 were added to 100 parts by weight of flour and mixed with a noodle-making mixer for 15 to 30 minutes. . The following steps were manufactured in the same manner as in Example 1.

Comparative Example 3 Potato starch 5, sucrose 1,
Salt 1 and water 34 were added and mixed for 15 to 30 minutes until uniform with a noodle-making mixer. The following steps were manufactured in the same manner as in Example 1.

Comparative Example 4 Potato starch 5, sucrose 1,
Salad oil 1, emulsified oil and fat 1, salt 1, and water 34 were added and mixed with a mixer for noodle-making for 15 to 30 minutes until uniform.
This was combined twice with a compound machine to obtain a noodle belt. The obtained noodle belt was aged for 2 hours under the condition of 10 to 20 ° C. The following steps were manufactured in the same manner as in Example 1.

The products of Examples 1 to 4 and Comparative Examples 1 to 4 were evaluated by 10 specialized panelists. In addition, the presence or absence of cracks in the skin during frozen storage, the burning color of the skin of the cooked product after freezing,
The evaluation of the texture of the skin was evaluated according to the criteria shown in Tables 1-3.
The score was evaluated by 0 specialized panelists, and the average value was taken. Table 4 shows the evaluation results.

[0027]

[Table 1] Evaluation of skin appearance during frozen storage

[0028]

[Table 2] Evaluation of burning color of skin after cooking

[0029]

[Table 3] Texture evaluation of skin after cooking

[0030]

[Table 4] Evaluation results

From the results in Table 4, it can be seen that in Examples 1 to 4, skin cracks did not occur during freezing than in Comparative Examples 1 to 4. Further, even after cooking after freezing, both the texture and appearance were improved. It was excellent.

[0032]

EFFECT OF THE INVENTION By using the method for producing noodle skin foods of the present invention, it is difficult to crack the skin during freezing even if it is uncooked and stored frozen, which has been considered difficult in the prior art.
Even if it cooks after freezing, it became possible to manufacture a noodle skin food with good texture and appearance. In other words, this makes it possible to obtain "the noodle skin foods such as gyoza, wonton, and shoumai, even if they are stored uncooked raw and frozen, the skin does not crack during freezing, and the skin of the product cooked after freezing. I want a good noodle skin food with a beautiful roasted color and a firm skin texture. "

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Claims (1)

[Claims] 1. A potato starch, based on 100 parts by weight of flour,
Waxy corn starch, 2 to 10 parts by weight of one or more of tapioca starch, 0.5 to 5 parts by weight of saccharides,
After adding 0.5 to 5 parts by weight of fats and oils and an appropriate amount of water and mixing, the noodle belt obtained by the multifunction machine is aged at 10 to 20 ° C. for 6 hours or more to form noodle skin. A method for producing noodle skin food.