JP2004041177A - Method for producing wrapped food containing non-fried dry ingredient - Google Patents
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は具入り包皮食品及びその製造方法に関する。更に詳細には、本発明は、油揚げ乾燥に依らず、熱風乾燥により製造される即席具入り包皮食品及びその製造方法に関する。
【０００２】
【従来の技術】
小麦粉に食塩及び水などを加えて混捏し、圧延した麺皮に種々の具材をくるんだ具入り包皮食品、例えば、餃子、焼売（シューマイ）、春巻き、雲呑（ワンタン）などは、飲食店や一般家庭において広く喫食されている。これらの具入り包皮食品のうち幾つかのものは、熱湯を注ぐか又は熱湯中で短時間煮るだけで喫食可能になる、いわゆる即席具入り包皮食品として一般に供給されている。
【０００３】
しかし、一般市場に供給されている従来の即席具入り包皮食品は、油揚げ乾燥により製造されている。油揚げ乾燥の場合、具入り包皮食品を１３０℃〜１５０℃の高温度油で油揚げ処理するので、麺皮が急激に脱水され、麺皮に“火ぶくれ”状の欠陥が生じることが度々あった。この“火ぶくれ”を防止するために、小麦粉混合物の組成を変化させたり、あるいは油揚げ温度を変化させるなどの手段が講じられている。これらの手段により或る程度まで“火ぶくれ”を防止することができるが、油揚げ処理自体の欠点として、麺皮の吸油量が増大し、この油が経時的に酸化劣化し、喫食時の食感、風味が悪化したり、湯戻し後のスープなどの風味にも悪影響を及ぼすことがあった。
【０００４】
油揚げ処理に伴うこれらの欠点を解決するため、油揚げに依らず、熱風で乾燥させる即席具入り包皮食品の製造方法が提案されている（例えば、特許文献１参照）。しかし、非油揚乾燥による即席具入り包皮食品は、油揚乾燥による即席具入り包皮食品に比べて、α化度が低く、乾燥工程の前に包皮を蒸煮して十分にα化しておく必要がある。特許文献１によれば、小麦粉混合物を混捏し、圧延した麺帯を適宜の大きさに裁断した後に蒸煮を行っている。これは蒸煮麺帯が切断し難く、所望の形状、大きさを得るにあたり、麺帯のロスを極力回避するためと思われるが、この方法で一連の作業をすると、裁断された切片の集積、整列、移送に手間暇が掛かり、更に蒸煮された切片同士が粘着することに伴うロスも無視できない。また、裁断された切片毎の蒸煮ムラが生じ、食感を損ねる恐れもあった。更に別の問題点として、蒸煮された切片で具材を包み込む際、切片の周縁部を束ねて封止しようとすると、周縁部が十分に接着せず、封止不十分な開口部分から中の具材が漏れ出すこともあった。
【０００５】
【特許文献１】
特公昭５６−２４５０６号公報
【０００６】
【発明が解決しようとする課題】
従って、本発明の目的は、日持ちがよく、食感及び見栄えもよく、更に形状保持性に優れ、商品価値の高い非油揚げ具入り包皮食品の製造方法を提供することである。
【０００７】
【課題を解決するための手段】
前記課題は、本発明の非油揚乾燥具材入り包皮食品の製造方法により解決される。
本発明の方法の第１の実施態様は、（ａ）小麦粉混合物を混捏して生地を調製するステップと、
（ｂ）前記生地を圧延して麺帯を調製するステップと、
（ｃ）前記圧延麺帯を蒸煮するステップと、
（ｄ）前記蒸煮麺帯から所定の大きさ及び所定の形状を有する複数個の切片を切り出すステップと、
（ｅ）前記各切片に乾燥具材類を載置するステップと、
（ｆ）前記各切片の周縁部を接合して前記具材類を該切片内に被包して包餡物を調製するステップと、
（ｇ）前記包餡物を油揚げ以外の手段で乾燥させるステップとからなる。
【０００８】
本発明の方法の第２の実施態様は、（ａ）小麦粉混合物を混捏して生地を調製するステップと、
（ｂ）前記生地を圧延して麺帯を調製するステップと、
（ｃ）前記圧延麺帯を蒸煮し、該蒸煮麺帯から所定の大きさ及び所定の形状を有する複数個の切片を切り出すか、又は前記圧延麺帯から所定の大きさ及び所定の形状を有する複数個の切片を切り出してから各切片を蒸煮するステップと、
（ｄ）前記各切片に乾燥具材類を載置するステップと、
（ｅ）前記各切片の周縁部を加熱圧着しながら接合して前記具材類を該切片内に被包して包餡物を調製するステップと、
（ｆ）前記包餡物を油揚げ以外の手段で乾燥させるステップとからなる。
【０００９】
前記第１及び第２の各実施態様の方法において、前記麺帯を蒸煮した後、該麺帯の少なくとも一方の表面を予備的に風冷し、乾燥させてから、前記切片を切り出すことが好ましい。
【００１０】
更に、本発明の方法の第３の実施態様は、（ａ）小麦粉混合物を混捏して生地を調製するステップと、
（ｂ）前記生地を圧延して幅広の麺帯を調製するステップと、
（ｃ）前記圧延幅広麺帯を蒸煮するステップと、
（ｄ）前記蒸煮幅広麺帯を冷却するステップと、
（ｅ）前記冷却幅広麺帯を搬送する搬送手段の表面に打ち粉を施すステップと、
（ｆ）前記搬送手段により搬送されてきた幅広麺帯を所定の幅にスリットして複数本の細幅の麺帯を調製するステップと、
（ｇ）前記複数本の細幅麺帯から所定の大きさ及び所定の形状を有する複数個の切片を切り出すステップと、
（ｈ）前記各切片に乾燥具材類を載置するステップと、
（ｉ）前記各切片の周縁部を接合して前記具材類を該切片内に被包して包餡物を調製するステップと、
（ｊ）前記包餡物を油揚げ以外の手段で乾燥させるステップとからなる。
【００１１】
【発明の実施の形態】
本発明の前記各実施態様で使用される小麦粉混合物は小麦粉を主体とする混合物である。小麦粉に加えられる他の副素材としては、米、小麦、馬鈴薯、甘藷、玉蜀黍、葛、タピオカなどの澱粉類、これらの加工澱粉類、小麦以外の穀粉、全卵粉及び活性グルテンなどが使用できる。これらの副素材のうち一種類以上を適宜選択して、小麦粉と共に使用することができる。小麦粉混合物において、小麦粉の配合量は、混合物全体の重量を基準にして３０重量％〜１００重量％の範囲内であり、副素材の配合量は０重量％〜７０重量％の範囲内であることが好ましい。小麦粉の配合量が３０重量％未満の場合、圧延時に繋がりが弱く作業性が悪い。
【００１２】
小麦粉混合物は必要に応じて、食塩、調味料、油脂類、糖類、糖アルコール類、着色剤、酵素、乳化剤、抗酸化剤、品質改良剤等の周知の添加物を適宜配合することができる。これら添加物は原料粉に直接混合することもできるし、又は混捏の際の加水に溶解して添合することもできる。
【００１３】
小麦粉混合物に適量の水又は“かんすい”を１０重量％〜６０重量％加え、常用の常圧又は減圧ミキサーで所定時間混捏する。“かんすい”とはカリウムやナトリウムの炭酸塩とリン酸塩を原料にして、そのうちの１種類か２種類以上の混合物を意味する。
【００１４】
次に、生地をローラで複数回圧延（例えば、６段圧延）し麺帯とする。麺帯は初めから１枚の麺帯でも良いが、２枚の麺帯を貼り合わせて一枚の複合麺帯としたものでもよい。何れの場合も、圧延後の最終麺帯の厚さは約０．３ｍｍ〜２ｍｍ程度の範囲内であることが好ましい。最終麺帯の厚さが約０．３ｍｍ未満の場合、薄すぎて切れ易くなり、作業性が低下する。一方、最終厚さが約２ｍｍ超の場合、麺帯が厚すぎて、その後の蒸煮工程におけるα化処理に悪影響が出るばかりか、最終製品の食感も不良になる。
【００１５】
本発明の各方法では、麺帯の状態で蒸煮し、α化処理を施す。蒸煮処理条件自体は本発明の必須要件ではない。一般的に、常用の蒸煮装置を使用することによりこのα化処理を実施することができる。例えば、一例として、０．５ｋｇ／ｃｍ２〜１．５ｋｇ／ｃｍ２の圧力を有し、温度が約１１０℃の水蒸気を例えば、１００ｋｇ／時間の蒸気量で供給し、約１分間〜２分間の間処理することにより、麺帯を約９５％〜約９８％にまでα化させることができる。
【００１６】
本発明の第１及び第２の実施態様における方法では、蒸煮後、麺帯の少なくとも一方の表面を風冷し、乾燥させる。麺帯の風冷・乾燥面は成形機に接触する側の面であることが好ましい。この予備的な風冷・乾燥処理を行わないと、カッターが麺帯に粘着し、作業効率が著しく低下するが、予備的風冷・乾燥処理により、蒸煮直後で未だ粘着性を有する麺帯からであっても、包皮用切片を効率的に裁断することができるばかりか、後の包皮用切片成形過程も容易に実施できるようになる。蒸煮麺帯温度が３０℃以下になることが、裁断の作業性上好ましい。冷風は室温又は雰囲気温度以下の温度の風であることが好ましい。冷風の風速は一般的に、１〜１０ｍ／秒の範囲内であることが好ましい。また、冷風を吹き付ける時間は数秒〜３０秒の範囲内であることができる。冷風の温度、風速及び吹きつけ時間の最適な組合せは、麺帯の温度低下効果と麺帯表面の乾燥度合いを考慮して適宜決定することができる。
【００１７】
本発明の第１及び第２の実施態様における方法では、予備風冷・乾燥後、蒸煮済麺帯を所定のサイズと形状を有する包皮用切片に切り出す。形状は矩形（例えば、正方形又は長方形）、円形、三角形、多角形（例えば、五角形以上）、楕円形、星形など任意の形状を採用することができる。切り出しは例えば、所定形状を有する型で麺帯を打ち抜くか、又は切り刃で裁断することにより実施することができる。カットロスを最小にするために、矩形又は三角形が好ましい。包皮用切片のサイズは被包される具材の量などを考慮して適宜決定することができる。包皮用切片が正方形の場合、例えば、７ｃｍｘ７ｃｍのサイズであることが好ましい。言うまでもなく、その他のサイズの包皮用切片も同様に使用できる。
【００１８】
本発明の第１及び第２の実施態様における方法は、麺帯の幅が包皮用切片の幅と概ね同じ（例えば、麺帯幅及び切片幅とも７ｃｍ）ような場合に優れた作業性を発揮する。しかし、本発明の第１及び第２の実施態様における方法を幅広の麺帯（例えば、麺帯幅４２ｃｍ）に適用すると、幅広麺帯を所定の幅（例えば、７ｃｍ）の細幅麺帯にスリットする際、スリットされた細幅麺帯がスリッターにからまったり、詰まったりするばかりか、スリットされた細幅麺帯が湾曲したりして作業性が低下する。これに対して、本発明の第３の実施態様によれば、このような問題を起こすこと無く、包皮食品を効率的に大量生産することができる。
【００１９】
本発明の第３の実施態様の方法では、蒸煮後の幅広麺帯を冷却し、麺帯表面温度を約１５℃程度にまで低下させることが好ましい。本発明の第３の実施態様の方法における冷却は、蒸煮麺帯を低温帯域内を通過させることにより行うことが好ましい。低温帯域は例えば、冷却器により内部が例えば、＋１５℃〜−２０℃程度の範囲内の温度にまで低下された所定の搬送距離を有するトンネル状であることができる。第３の実施態様の方法では、第１及び第２の実施態様の方法と異なり、冷風は使用せず、低温帯域内を通過させるだけで麺帯の温度を低下させる。冷風を使用せず、低温帯域内を通過させることにより麺帯の温度を低下させると、麺帯が反らずその後の作業でのトラブルが減少するばかりかスリット作業性も非常に良好となる。また、切片に切り出された後でも、表面が濡れた状態を維持しているので切片周縁部の圧着性が良好であるなどの利点を有する。
【００２０】
本発明の第３の実施態様の方法では、幅広麺帯を冷却後、スリットして複数本の細幅（例えば、幅７ｃｍ）の麺帯を形成するが、麺帯冷却用の低温帯域の出口からスリッターまで麺帯を搬送するための搬送手段（例えば、送りコンベヤ）の搬送ベルト表面に打ち粉を散布する。こうすることにより、麺帯が搬送手段表面に粘着して作業性が低下する不都合を効果的に避けることができる。麺帯表面に打ち粉すると、残存した打ち粉が包皮食品を摂食する際に溶出して味を落とすことがあるので好ましくない。麺帯搬送手段として送りコンベヤを使用する場合、コンベヤベルト表面だけでなく、アッパーガイドにも打ち粉する事が好ましい。これにより、麺帯とコンベヤとの剥離性が向上する。打ち粉量は０．００１４ｇ／ｃｍ２〜０．０２２２ｇ／ｃｍ２の範囲内であることが好ましい。例えば、７ｃｍｘ７ｃｍ（すなわち、４９ｃｍ２）の切片面積に対して０．０６８６ｇ〜１．０８７８ｇの範囲内であることが好ましい。打ち粉量が０．０６８６ｇ／４９ｃｍ２未満では麺帯とコンベヤベルトとの剥離性改善効果が不十分となる。一方、打ち粉量が１．０８７８ｇ／４９ｃｍ２超では剥離性改善効果が飽和して不経済となるばかりか、過剰量の打ち粉が麺帯に付着、残存し、包皮食品の味を低下させる原因ともなるので好ましくない。打ち粉としては澱粉類を使用することが好ましい。澱粉類としては、例えば、馬鈴薯澱粉、タピオカ澱粉、コーンスターチ、さご澱粉（さごやしの芯から採取した澱粉で架橋澱粉である）などが好適である。これらのうちでも、打ち粉としてはさご澱粉が特に好ましい。なぜなら、さご澱粉は熱を加えても膨潤せず、サラサラの状態を維持するからである。打ち粉の散布は常用の散布器などを使用することにより容易に実施することができる。
【００２１】
本発明の第３の実施態様の方法において、幅広麺帯を所定の幅（例えば、７ｃｍ）を有する複数本の細幅麺帯にスリットするためのスリッターとしては公知慣用のスリッターを使用することができる。このような目的に好適なスリッターは当業者が容易に選択するすることができる。ロータリー式のスリッターが好ましい。
【００２２】
本発明の第３の実施態様の方法において、スリッターでスリットされて得られた細幅麺帯から所定のサイズと形状を有する包皮用切片を切り出す作業は、前記の本発明の第１及び第２の実施態様の方法における包皮用切片切出作業と概ね同一である。従って、本発明の第３の実施態様の方法における包皮用切片の形状は矩形（例えば、正方形又は長方形）、円形、三角形、多角形（例えば、五角形以上）、楕円形、星形など任意の形状を採用することができる。切り出しは例えば、所定形状を有する型で麺帯を打ち抜くか、又は切り刃で裁断することにより実施することができる。カットロスを最小にするために、矩形又は三角形が好ましい。包皮用切片のサイズは被包される具材の量などを考慮して適宜決定することができる。包皮用切片が正方形の場合、例えば、７ｃｍｘ７ｃｍのサイズであることが好ましい。
【００２３】
本発明の各実施態様の方法において、包皮用切片が得られたら、この切片上に所定量の具材類を載置する。この包皮用切片に被包される具材類は、肉類、野菜類、魚介類、練り製品など任意の食材から調製することができ、必要に応じて塩、砂糖、香辛料などの周知慣用の調味料で味付けすることもできる。これらの具材類は乾燥状態のものを使用しなければならない。具材類の保存性の点から、含水率が約１５％以下、例えば、１０％以下であることが好ましい。
【００２４】
包皮用切片上に具材類を載置した後、切片の周縁部を重ね合わせるか又は周縁部を束ねることにより具材類を切片内に被包し、該重ね合わせた又は束ねられた周縁部を圧着させるか、又は周縁部を加熱しながら圧着させ封止する。加熱温度は一般的に、３０℃〜１５０℃の範囲内であることが好ましい。加熱温度が３０℃未満では封止が不十分となる恐れがある。一方、加熱温度が１５０℃超の場合、圧着部分が焦げたり、熔けたりして好ましくない。また、圧着させる際の圧力は０．１ｋｇ／ｃｍ２〜５０ｋｇ／ｃｍ２の範囲内であることが好ましい。圧力が０．１ｋｇ／ｃｍ２未満では切片周縁部同士が十分に接着せず、封止が不十分となる恐れがある。一方、圧力が５０ｋｇ／ｃｍ２超の場合、切片の接着部が圧潰され封止が破れて中の具材が飛び出してしまうことがある。加熱圧着作業は公知常用の圧着成形機を用いて実施することができる。この加熱圧着により、喫食調理時に熱湯を注いで復元させるとき、又は熱湯中で煮戻すときも、封止されたままの状態を長時間維持し、具材類が外に飛び出すような不都合な事態は殆ど発生せず、見栄えも良く、食欲を増進して美味しく喫食できる。加熱せず、圧着だけで封止した場合、このような効果を得ることはできない。
【００２５】
別法として、一方の蒸煮麺帯上の所定位置に所定量の具材類を載置し、その後、他方の蒸煮麺帯を前記一方の蒸煮麺帯上に被せ、具材類を被包するように所定の形状に両麺帯を加熱・圧着して両麺帯を接着させ、この接着縁部に沿って麺帯を切り出すか又は打ち抜くことにより封止された具材入り包皮食品を製造することもできる。
【００２６】
次いで、封止された具材入り包皮を乾燥させる。乾燥方法としては、通常の熱風乾燥、赤外線乾燥、マイクロ波乾燥、膨化乾燥などの公知慣用の乾燥方法を採用することができる。乾燥はα化包皮の“上乾き（スキンエフェクト）”の発生を避けるように、十分に時間をかけ、緩慢に行うことが好ましい。乾燥はα化包皮の含水率が約１５％以下になるまで行うことが好ましい。
【００２７】
乾燥された封止具入り包皮食品を常温にまで冷却した後、別途に個包装された調味液（例えば、スープ等）を添付してパッケージすることにより最終の商品が完成される。
【００２８】
本発明の第１及び第２の実施態様の方法は単連方式なので、例えば、３６００個／時間程度の生産能力しかないが、第３の実施態様の多連方式の方法によれば、例えば、幅広麺帯の幅を４２ｃｍとした場合、単連方式のときの麺帯幅が７ｃｍであれば、その生産能力は６倍の約２００００個／時間程度まで増大させることができる。
【００２９】
本発明の方法により製造することができる具入り包皮食品は例えば、雲呑、餃子、焼売、春巻き、ラビオリ、トテリーニ、ラザーニなどの中華風又は洋風食品などである。
【００３０】
【実施例】
以下、実施例により本発明を具体的に例証する。
実施例１
強力小麦粉とタピオカ澱粉（５５：４５）との混合粉１ｋｇに食塩２４ｇ、アルカリ無水物２．４ｇ、ソルビット８ｇを溶解した水３８０ｍｌを加え、１５分間常圧ミキサーでミキシングし、複合はせず、６段圧延で、厚さ０．５ｍｍ、幅７ｃｍのシート状麺帯とし、該麺帯を庫内温度９８℃で１分３０秒間蒸煮してα化させた後、流速が３ｍ／ｓｅｃの風を上方より吹き付け風冷乾燥した。乾燥した麺帯を７．０ｃｍ×７．０ｃｍの方形にカットし、フリーズドライポークミンチ０．８ｇを包み５０℃に加温された圧着板を有するワンタン成形機で絞込み成形した。この時の圧力は、６ｋｇ／ｃｍ２であった。この成形品を１１６℃、４２ｍ／ｓｅｃの条件で膨化乾燥し、自然冷却を経て、即席具入り包皮食品（本発明品）を５０個得た。
【００３１】
比較例１
上記工程の中、圧着板の昇温のみを省略し、他は全く同様に操作して、即席具入り包皮食品（対照品）を５０個得た。
【００３２】
比較例２
カット前の冷却・乾燥工程を省略して製造したところ、裁断片の方形は歪み、かつ成形機にへばりついて包皮食品の製造は不可であった。
【００３３】
（１）生具入り包皮食品の形状維持継続時間確認テスト
実施例１及び比較例１においてワンタンを製造する際、ワンタン成形機で絞込み成形した後の未乾燥状態の成形品を任意に１５個を抜き出し、室温状態のまま自然放置し、成形後の圧着部の接合維持時間を測定した。接合状態は目視で観察した。その結果、本発明による成形品は何れも３０分間経過後であっても圧着部に剥がれを生じることはなかった。これに対して、比較例１における対照品は何れのサンプルも１分間以内に接合部が剥がれて中の具材類が飛び出してしまった。
【００３４】
（２）乾燥具入り包皮食品の形状維持継続時間確認テスト
実施例１及び比較例１で製造された乾燥ワンタンを熱湯中で復元調理した際の形状維持時間を測定した。テスト方法は、容量２００ｍｌのビーカー２個を準備し、各ビーカーに本発明のワンタンサンプル１個及び比較例の対照ワンタンサンプル１個をそれぞれ投入し、温度１００℃の熱湯１００ｍｌを注ぎ込む。熱湯を注いで３分間経過後、箸で３回撹拌してから目視により各サンプルの形状の状態を観察する。以後、毎分毎に箸で１回撹拌し、箸でサンプルを摘み上げて形状の状態を目視観察する。観察結果を下記の表１に要約して示す。下記の表１において、「○」印は、形状を維持しており、異常が無いことを意味する。「△」印は、首（絞り部）が広がりかけていることを意味する。「×」印は首（絞り部）が広がり、中身の具材類が漏れ出していることを意味する。また、下記の表において「＊」印は乾燥完了前に接合部の剥離がおきていたことを意味する。
【００３５】
【表１】
（３）乾燥具入り包皮食品の保存性テスト
本発明品及び市販の即席ワンタン（油揚げ乾燥処理品）の各サンプル８個を各々即席ラーメンのカップに入れシール蓋で封緘し、室温保存を行い６ケ月後に開封確認した。形状、色調、吸湿に関しては、両者とも正常であり良好であったが、市販即席ワンタンは酸敗しており、刺激臭がきつく喫食不可であった。これに対して、本発明品は、なんら異臭なく美味しく喫食できた。
【００３７】
実施例２
強力小麦粉とタピオカ澱粉（５５：４５）との混合粉１０ｋｇに食塩２４０ｇ、アルカリ無水物２４ｇ、ソルビット８０ｇを溶解した水３８００ｍｌを加え、１５分間常圧ミキサーでミキシングし、複合はせず、６段圧延で、厚さ０．４８ｍｍ、幅４２ｃｍのシート状麺帯とし、該麺帯を庫内温度９８℃で１分３０秒間蒸煮してα化させた後、温度１５℃の冷却トンネル内を０．０７ｍ／秒の速度で移動させ、麺帯表面の温度を１５℃にまで低下させた。冷却トンネルを出た後、ベルト表面にさご澱粉を０．１３７２ｇ／４９ｃｍ２の割合で散布した送りコンベヤで冷却幅広麺帯をスリッターまで搬送し、幅７ｃｍの細幅麺帯６本にスリットした。その後、この各細幅麺帯から７ｃｍｘ７ｃｍの正方形状の包皮用切片を切り出した。この切片でフリーズドライポークミンチ０．５ｇを包み５０℃に加温された圧着板を有するワンタン成形機で絞込み成形した。この時の圧力は、６ｋｇ／ｃｍ２であった。この成形品を１１６℃、４２ｍ／秒の条件で３分間膨化乾燥し、自然冷却を経て、即席具入り包皮食品（即席ワンタン）を３００個得た。
【００３８】
（１）生具入り包皮食品の形状維持継続時間確認テスト
実施例２においてワンタンを製造する際、ワンタン成形機で絞込み成形した後の未乾燥状態の成形品を任意に１５個を抜き出し、室温状態のまま自然放置し、成形後の圧着部の接合維持時間を測定した。接合状態は目視で観察した。その結果、実施例２による成形品は何れも３０分間経過後であっても圧着部に剥がれを生じることはなかった。
【００３９】
（２）乾燥具入り包皮食品の形状維持継続時間確認テスト
実施例２で製造された乾燥ワンタンを熱湯中で復元調理した際の形状維持時間を測定した。テスト方法は、容量２００ｍｌのビーカーを準備し、ビーカーに実施例２のワンタンサンプル１個を投入し、温度１００℃の熱湯１００ｍｌを注ぎ込む。熱湯を注いで３分間経過後、箸で３回撹拌してから目視によりサンプルの形状の状態を観察する。以後、毎分毎に箸で１回撹拌し、箸でサンプルを摘み上げて形状の状態を目視観察する。観察結果を下記の表２に要約して示す。下記の表２において、「○」印は、形状を維持しており、異常が無いことを意味する。「△」印は、首（絞り部）が広がりかけていることを意味する。「×」印は首（絞り部）が広がり、中身の具材類が漏れ出していることを意味する。
【００４０】
【表２】
表２と、表１の本発明品の結果を比較すると、概ね同等であり、多連式（実施態様３）においても、単連式（実施態様１及び２）と同等の製品を製造できことが理解できる。
【００４２】
（３）乾燥具入り包皮食品の保存性テスト
実施例２の即席ワンタンのサンプル８個を即席ラーメンのカップに入れシール蓋で封緘し、室温保存を行い６ケ月後に開封確認した。保存後のサンプルの形状、色調、吸湿に関しては、何の異常も無く全て良好であった。更に、保存後のサンプルは全く酸敗しておらず、何の異臭もなく美味しく喫食できた。
【００４３】
【発明の効果】
以上説明したように、本発明によれば、蒸煮してα化させた麺帯から効率的に包皮用切片を切り出すことができ、更に、この包皮用切片に具材類を被包させると、調理喫食時においても形状を維持し、封止が破れ難い非油揚乾燥具材入り包皮食品を得ることが出来る。本発明の方法は細幅の麺帯１本だけの単連方式でも実施できるし、また、幅広の麺帯から複数本の細幅の麺帯をスリットする多連方式でも実施できる。幅広麺帯を用いた多連方式で実施すると、非常に効率よく非油揚乾燥具材入り包皮食品を製造することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a foreskin food containing ingredients and a method for producing the same. More specifically, the present invention relates to instant food containing foreskin foods produced by hot air drying, not by frying and drying, and a method for producing the same.
[0002]
[Prior art]
Wheat flour is mixed with salt and water, kneaded, and rolled noodles are wrapped with various ingredients. For example, wrapped foreskin foods, such as gyoza, shurimai (shumai), spring rolls, and unton (wonton), It is widely consumed in ordinary households. Some of these packaged foreskin foods are commonly supplied as so-called instant packaged foreskin foods, which can be eaten only by pouring in boiling water or boiling in boiling water for a short time.
[0003]
However, conventional instant food containing foreskin foods supplied to the general market are manufactured by frying and drying. In the case of frying and drying, the packaged foreskin food is fried with high-temperature oil at 130 ° C. to 150 ° C., so that the noodle skin is rapidly dehydrated, and the blister-like defect often occurs in the noodle skin. Was. In order to prevent this “blistering”, measures have been taken such as changing the composition of the flour mixture or changing the frying temperature. These measures can prevent blistering to some extent, but as a drawback of the frying process itself, the amount of oil absorbed by the noodles increases, and this oil is oxidized and degraded with time, causing In some cases, the texture and flavor deteriorated, and the flavor of soup after reconstitution was adversely affected.
[0004]
In order to solve these drawbacks associated with the frying process, there has been proposed a method for producing an instant food containing foreskin food that is dried with hot air without relying on frying (for example, see Patent Document 1). However, non-fried and dried improvised foreskin food has a lower degree of pregelatinization than fried and dried improvised foreskin food, and it is necessary to sufficiently pregelatinize the foreskin by steaming before the drying step. . According to Patent Literature 1, the flour mixture is kneaded, and the rolled noodle belt is cut into an appropriate size, followed by steaming. This is because the steamed noodle band is difficult to cut, and it seems that in order to obtain a desired shape and size, loss of the noodle band is avoided as much as possible, but when a series of operations are performed by this method, accumulation of cut pieces, It takes time to arrange and transport, and the loss caused by sticking of the steamed sections cannot be ignored. In addition, there is a possibility that uneven steaming occurs for each of the cut pieces, thereby impairing the texture. As yet another problem, when wrapping the ingredients with steamed slices, if the bundles are bundled to seal the periphery, the periphery does not adhere sufficiently and the inside of the opening from the insufficiently sealed opening The ingredients sometimes leaked out.
[0005]
[Patent Document 1]
JP-B-56-24506 [0006]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide a method for producing a non-fried fried food containing foreskin food having good shelf life, good texture and good appearance, excellent shape retention, and high commercial value.
[0007]
[Means for Solving the Problems]
The above object is achieved by the method for producing a foreskin food containing a non-fried and dried ingredient of the present invention.
A first embodiment of the method of the present invention comprises: (a) kneading a flour mixture to prepare a dough;
(B) rolling the dough to prepare a noodle band;
(C) steaming the rolled noodle strip;
(D) cutting out a plurality of pieces having a predetermined size and a predetermined shape from the steamed noodle strip;
(E) placing drying ingredients on each section;
(F) joining peripheral parts of each of the slices and enclosing the ingredients in the slice to prepare an encrustation;
(G) drying the bean jam by means other than frying.
[0008]
A second embodiment of the method of the present invention comprises: (a) kneading a flour mixture to prepare a dough;
(B) rolling the dough to prepare a noodle band;
(C) steaming the rolled noodle strip and cutting out a plurality of pieces having a predetermined size and a predetermined shape from the steamed noodle strip, or having a predetermined size and a predetermined shape from the rolled noodle strip; Cutting out a plurality of sections and then steaming each section;
(D) placing drying ingredients on each section;
(E) bonding the ingredients while heating and pressing the periphery of each of the slices to enclose the ingredients in the slice to prepare a bean jam;
(F) drying the bean jam by means other than frying.
[0009]
In the method of each of the first and second embodiments, it is preferable that after steaming the noodle strip, at least one surface of the noodle strip is preliminarily air-cooled and dried, and then the slice is cut out. .
[0010]
Further, a third embodiment of the method of the present invention comprises: (a) kneading a flour mixture to prepare a dough;
(B) rolling the dough to prepare a wide noodle band;
(C) steaming the rolled wide noodle strip;
(D) cooling the steamed broad noodle belt;
(E) powdering the surface of the conveying means for conveying the cooled wide noodle belt;
(F) preparing a plurality of narrow noodle strips by slitting the wide noodle strips conveyed by the conveying means to a predetermined width;
(G) cutting out a plurality of slices having a predetermined size and a predetermined shape from the plurality of narrow noodle strips;
(H) placing drying ingredients on each section;
(I) a step of joining peripheral parts of each of the slices and enclosing the ingredients in the slice to prepare an encrusted material;
(J) drying the bean jam by means other than frying.
[0011]
BEST MODE FOR CARRYING OUT THE INVENTION
The flour mixture used in each of the embodiments of the present invention is a mixture mainly composed of flour. Other sub-materials added to the flour include starches such as rice, wheat, potato, sweet potato, corn, kudzu, tapioca, processed starches thereof, flour other than wheat, whole egg flour, active gluten and the like. . One or more of these auxiliary materials can be appropriately selected and used together with the flour. In the flour mixture, the blending amount of the flour is in the range of 30% by weight to 100% by weight based on the weight of the whole mixture, and the blending amount of the auxiliary material is in the range of 0% to 70% by weight. Is preferred. When the blending amount of the flour is less than 30% by weight, the connection at the time of rolling is weak and workability is poor.
[0012]
If necessary, the flour mixture may be appropriately blended with known additives such as salt, seasonings, fats and oils, sugars, sugar alcohols, coloring agents, enzymes, emulsifiers, antioxidants, and quality improvers. These additives can be directly mixed with the raw material powder, or can be dissolved in the water during kneading and added.
[0013]
An appropriate amount of water or "kansui" is added to the flour mixture in an amount of 10% by weight to 60% by weight, and the mixture is kneaded for a predetermined period of time using a conventional normal pressure or vacuum mixer. "Kansai" means a mixture of one or more of potassium and sodium carbonates and phosphates as raw materials.
[0014]
Next, the dough is rolled a plurality of times with rollers (for example, six-step rolling) to form a noodle belt. The noodle band may be a single noodle band from the beginning, or may be a composite noodle band formed by laminating two noodle bands. In any case, the thickness of the final noodle belt after rolling is preferably in the range of about 0.3 mm to about 2 mm. If the thickness of the final noodle belt is less than about 0.3 mm, it will be too thin to be easily cut and workability will be reduced. On the other hand, if the final thickness is more than about 2 mm, the noodle belt is too thick, which not only adversely affects the pregelatinization treatment in the subsequent steaming step, but also deteriorates the texture of the final product.
[0015]
In each method of the present invention, the mixture is steamed in the state of a noodle strip and subjected to a gelatinization treatment. Steaming treatment conditions are not an essential requirement of the present invention. Generally, this gelatinization treatment can be carried out by using a conventional steaming device. As an example, 0.5 kg / cm 2 has a pressure of ~1.5kg / cm 2, a temperature of about 110 ° C. in steam for example, was fed at a steam volume of 100 kg / time, about 1 minute to 2 minutes , The noodle band can be pregelatinized to about 95% to about 98%.
[0016]
In the method according to the first and second embodiments of the present invention, after steaming, at least one surface of the noodle band is air-cooled and dried. The air-cooled / dried surface of the noodle belt is preferably the surface that contacts the molding machine. If this preliminary air-cooling / drying treatment is not performed, the cutter sticks to the noodle belt and the working efficiency is significantly reduced. Even in this case, not only can the foreskin segment be cut efficiently, but also the subsequent foreskin segment forming process can be easily performed. It is preferable that the temperature of the steamed noodle zone be 30 ° C. or less in terms of workability of cutting. It is preferable that the cool air is air at a temperature equal to or lower than room temperature or ambient temperature. Generally, the wind speed of the cold air is preferably in the range of 1 to 10 m / sec. Also, the time for blowing the cold air can be in a range of several seconds to 30 seconds. The optimal combination of the temperature of the cool air, the wind speed and the blowing time can be appropriately determined in consideration of the temperature lowering effect of the noodle band and the degree of drying of the noodle band surface.
[0017]
In the method according to the first and second embodiments of the present invention, after preliminary air cooling and drying, the steamed noodle strip is cut into foreskin pieces having a predetermined size and shape. An arbitrary shape such as a rectangle (for example, a square or a rectangle), a circle, a triangle, a polygon (for example, a pentagon or more), an ellipse, and a star can be adopted. Cutting can be performed, for example, by punching out a noodle band with a mold having a predetermined shape, or by cutting with a cutting blade. A rectangle or triangle is preferred to minimize cut loss. The size of the foreskin slice can be appropriately determined in consideration of the amount of the ingredient to be encapsulated. When the foreskin section is square, it is preferable that the size is, for example, 7 cm × 7 cm. Of course, other sized foreskin sections can be used as well.
[0018]
The methods in the first and second embodiments of the present invention exhibit excellent workability when the width of the noodle band is substantially the same as the width of the foreskin section (for example, both the noodle band width and the section width are 7 cm). I do. However, when the method in the first and second embodiments of the present invention is applied to a wide noodle band (for example, a noodle band width of 42 cm), the wide noodle band is converted to a narrow noodle band of a predetermined width (for example, 7 cm). At the time of slitting, not only does the slitted narrow noodle band get entangled or clogged with the slitter, but the slitted narrow noodle band is curved and the workability is reduced. On the other hand, according to the third embodiment of the present invention, foreskin food can be efficiently mass-produced without causing such a problem.
[0019]
In the method according to the third embodiment of the present invention, it is preferable to cool the wide noodle band after steaming and reduce the surface temperature of the noodle band to about 15 ° C. Cooling in the method of the third embodiment of the present invention is preferably performed by passing the steamed noodle band through a low-temperature zone. The low temperature zone may be, for example, a tunnel having a predetermined transport distance whose inside is reduced to a temperature within a range of, for example, about + 15 ° C. to −20 ° C. by a cooler. In the method of the third embodiment, unlike the methods of the first and second embodiments, cold air is not used, and the temperature of the noodle band is lowered only by passing through the low temperature zone. When the temperature of the noodle band is lowered by passing through the low temperature zone without using cold air, the noodle band is not warped and troubles in subsequent work are reduced, and the slit workability is also very good. Further, even after being cut into slices, the surface is kept wet, so that there is an advantage that the crimpability of the periphery of the slice is good.
[0020]
In the method of the third embodiment of the present invention, after cooling the wide noodle band, it is slit to form a plurality of narrow (eg, 7 cm wide) noodle bands. Powder is sprayed on the surface of the conveyor belt of a conveyor (for example, a conveyor) for conveying the noodle band from to a slitter. By doing so, it is possible to effectively avoid the inconvenience of the workability being reduced due to the noodle band sticking to the surface of the conveying means. It is not preferable to powder the noodles on the surface because the remaining powder may be eluted when eating the foreskin food and lose its taste. When a feed conveyor is used as the noodle belt conveying means, it is preferable to powder not only the surface of the conveyor belt but also the upper guide. Thereby, the releasability of the noodle belt and the conveyor is improved. The amount of the powder is preferably in the range of 0.0014 g / cm 2 to 0.0222 g / cm 2 . For example, the area is preferably in the range of 0.0686 g to 1.0878 g with respect to the section area of 7 cm × 7 cm (that is, 49 cm 2 ). If the amount of the ground powder is less than 0.0686 g / 49 cm 2 , the effect of improving the releasability between the noodle belt and the conveyor belt becomes insufficient. On the other hand, when the amount of the powdered powder exceeds 1.0878 g / 49 cm 2 , the effect of improving the releasability is saturated and not only is uneconomical, but also an excessive amount of the powdered powder adheres to and remains on the noodle belt, lowering the taste of foreskin foods. It is not preferable because it may cause. It is preferable to use starches as the ground powder. Suitable starches include, for example, potato starch, tapioca starch, cornstarch, and sago starch (starch collected from sagayashi core, which is a crosslinked starch). Among these, strawberry starch is particularly preferred as the flour. This is because strawberry starch does not swell even when heat is applied, and maintains a smooth state. Spraying of the powder can be easily carried out by using a conventional sprayer or the like.
[0021]
In the method of the third embodiment of the present invention, a known and commonly used slitter may be used as a slitter for slitting a wide noodle band into a plurality of narrow noodle bands having a predetermined width (for example, 7 cm). it can. A slitter suitable for such a purpose can be easily selected by those skilled in the art. Rotary slitters are preferred.
[0022]
In the method according to the third embodiment of the present invention, the operation of cutting out foreskin pieces having a predetermined size and shape from the narrow noodle strip obtained by slitting with the slitter is performed according to the first and second aspects of the present invention. The method is substantially the same as the operation of cutting out the foreskin section in the method of the embodiment. Accordingly, the shape of the foreskin section in the method of the third embodiment of the present invention may be any shape such as a rectangle (for example, a square or a rectangle), a circle, a triangle, a polygon (for example, a pentagon or more), an ellipse, and a star. Can be adopted. Cutting can be performed, for example, by punching out a noodle band with a mold having a predetermined shape, or by cutting with a cutting blade. A rectangle or triangle is preferred to minimize cut loss. The size of the foreskin slice can be appropriately determined in consideration of the amount of the ingredient to be encapsulated. When the foreskin section is square, it is preferable that the size is, for example, 7 cm × 7 cm.
[0023]
In the method of each embodiment of the present invention, when a foreskin section is obtained, a predetermined amount of ingredients is placed on the section. Ingredients to be encapsulated in the foreskin slice can be prepared from any food such as meat, vegetables, seafood, and kneaded products, and if necessary, well-known and commonly used seasonings such as salt, sugar, and spices. It can also be seasoned. These ingredients must be used in a dry state. From the viewpoint of storage stability of the ingredients, the water content is preferably about 15% or less, for example, 10% or less.
[0024]
After placing the ingredients on the foreskin piece, the ingredients are wrapped in the section by overlapping the peripheral parts of the pieces or by bundling the peripheral parts, and the superimposed or bundled peripheral parts are put on the pieces. Or by pressing the peripheral portion while heating and sealing. Generally, the heating temperature is preferably in the range of 30C to 150C. If the heating temperature is lower than 30 ° C., the sealing may be insufficient. On the other hand, when the heating temperature is higher than 150 ° C., the pressure-bonded portion is undesirably burnt or melted. The pressure at the time of pressure bonding is preferably in the range of 0.1 kg / cm 2 to 50 kg / cm 2 . If the pressure is less than 0.1 kg / cm 2 , the peripheral edges of the slices will not adhere sufficiently, and the sealing may be insufficient. On the other hand, when the pressure is more than 50 kg / cm 2 , the adhesive part of the section may be crushed, the seal may be broken, and the ingredients in the section may pop out. The thermocompression bonding operation can be carried out using a known and commonly used compression molding machine. By this heat compression bonding, when pouring hot water during edible cooking and restoring, or when boiling in hot water, the sealed state is maintained for a long time, and inconveniences such as ingredients jumping out There is almost no occurrence, the appearance is good, and the appetite is enhanced to make it delicious. Such effects cannot be obtained when sealing is performed only by pressure bonding without heating.
[0025]
Alternatively, a predetermined amount of ingredients is placed at a predetermined position on one of the steamed noodle bands, and then the other steamed noodle band is covered on the one of the steamed noodle bands, and the ingredients are covered. The noodle strips are heated and pressed in a predetermined shape to bond the noodle strips, and the noodle strips are cut out or punched out along the bonding edge to produce a sealed ingredient-containing foreskin food. You can also.
[0026]
Next, the sealed foreskin with ingredients is dried. As a drying method, a known and commonly used drying method such as ordinary hot air drying, infrared drying, microwave drying, and puffing drying can be employed. The drying is preferably carried out slowly and slowly, so as to avoid the occurrence of “overdrying (skin effect)” of the gelatinized foreskin. Drying is preferably performed until the moisture content of the pregelatinized foreskin becomes about 15% or less.
[0027]
After cooling the dried foreskin food with the sealing device to room temperature, a separately packaged seasoning liquid (eg, soup) is attached and packaged to complete the final product.
[0028]
Since the method of the first and second embodiments of the present invention is a single system, it has a production capacity of, for example, about 3600 pieces / hour, but according to the method of the multiple system of the third embodiment, for example, If the width of the wide noodle band is 42 cm, and the width of the noodle band in the single-unit system is 7 cm, the production capacity can be increased by a factor of six to about 20,000 pieces / hour.
[0029]
The packaged foreskin food that can be produced by the method of the present invention is, for example, a Chinese or Western food such as a cloud cup, gyoza, shomai, spring roll, ravioli, totellini, or lasagni.
[0030]
【Example】
Hereinafter, the present invention will be specifically illustrated by way of examples.
Example 1
To 1 kg of a mixture of strong flour and tapioca starch (55:45) was added 24 g of salt, 2.4 g of alkali anhydride, and 380 ml of water in which 8 g of sorbit was dissolved, and the mixture was mixed with an atmospheric pressure mixer for 15 minutes. After 6-high rolling, a sheet-shaped noodle strip having a thickness of 0.5 mm and a width of 7 cm is steamed at 98 ° C. for 1 minute and 30 seconds to form a sheet of noodles. Was sprayed from above and air-dried. The dried noodle belt was cut into a square having a size of 7.0 cm × 7.0 cm, and was squeezed and formed by a wonton forming machine having a crimping plate wrapped with 0.8 g of freeze-dried pork minc and heated to 50 ° C. The pressure at this time was 6 kg / cm 2 . This molded product was puffed and dried under the conditions of 116 ° C. and 42 m / sec, and after natural cooling, 50 wrapped foreskin foods (products of the present invention) containing instant ingredients were obtained.
[0031]
Comparative Example 1
In the above process, only the temperature rise of the pressure-bonded plate was omitted, and the other steps were performed in exactly the same manner to obtain 50 foreskin foods containing instant ingredients (control products).
[0032]
Comparative Example 2
When the production was performed without the cooling and drying steps before cutting, the rectangular shape of the cut pieces was distorted and stuck to the molding machine, making it impossible to produce foreskin foods.
[0033]
(1) Test for maintaining the shape of the foreskin food containing the raw material In the test example 1 and the comparative example 1, when producing the wonton, arbitrarily fifteen undried molded articles after drawing and forming with the wonton molding machine were used. It was taken out, left standing naturally at room temperature, and the bonding retention time of the crimped portion after molding was measured. The joined state was visually observed. As a result, none of the molded articles according to the present invention peeled off at the press-bonded portion even after 30 minutes had passed. On the other hand, in the control product of Comparative Example 1, the joint portion was peeled off within 1 minute in any of the samples, and the ingredients in the sample popped out.
[0034]
(2) Test for confirming the shape maintaining duration of foreskin food containing the drying tool The shape maintaining time when the dried wonton produced in Example 1 and Comparative Example 1 was restored and cooked in hot water was measured. In the test method, two beakers having a capacity of 200 ml are prepared, and one wonton sample of the present invention and one control wonton sample of the comparative example are respectively charged into each beaker, and 100 ml of hot water at a temperature of 100 ° C. is poured. After 3 minutes of pouring hot water, the mixture is stirred three times with chopsticks, and the shape of each sample is visually observed. Thereafter, the sample is stirred once with chopsticks every minute, the sample is picked up with chopsticks, and the shape is visually observed. The observation results are summarized in Table 1 below. In Table 1 below, a mark “○” means that the shape is maintained and there is no abnormality. The symbol “△” means that the neck (aperture portion) is beginning to spread. An “x” mark means that the neck (the narrowed portion) is widened and the contents and materials are leaking. Further, in the table below, the mark “*” means that the joint was peeled before the drying was completed.
[0035]
[Table 1]
(3) Preservability test of foreskin food containing desiccants Eight samples of each of the present invention and commercially available instant wonton (fried and dried) were placed in instant noodle cups, sealed with a seal lid, and stored at room temperature. Months after opening confirmation. The shape, color tone and moisture absorption were both normal and good, but the commercial instant wonton was rancid and could not be eaten with a pungent odor. On the other hand, the product of the present invention was deliciously eaten without any unpleasant odor.
[0037]
Example 2
To 10 kg of a mixed flour of strong flour and tapioca starch (55:45) was added 240 g of salt, 24 g of alkali anhydride, and 3800 ml of water in which 80 g of sorbit was dissolved, and the mixture was mixed with an atmospheric pressure mixer for 15 minutes. By rolling, a sheet-like noodle strip having a thickness of 0.48 mm and a width of 42 cm was steamed at a temperature of 98 ° C. for 1 minute and 30 seconds to be α-gelatinized. It was moved at a speed of 0.07 m / sec to lower the temperature of the noodle belt surface to 15 ° C. After leaving the cooling tunnel, the cooling wide noodle belt was conveyed to the slitter by a feed conveyor in which strawberry starch was sprayed at a rate of 0.1372 g / 49 cm 2 on the belt surface, and slit into six narrow noodle bands of 7 cm width. . Then, a 7 cm × 7 cm square foreskin foreskin was cut out from each of the narrow noodle strips. The slice was wrapped with 0.5 g of freeze-dried pork mince and drawn and formed by a Wonton forming machine having a crimping plate heated to 50 ° C. The pressure at this time was 6 kg / cm 2 . This molded product was swollen and dried at 116 ° C. and 42 m / sec for 3 minutes, and was naturally cooled to obtain 300 foreskin foods containing instant ingredients (instant instant wonton).
[0038]
(1) Test for confirming the duration of shape keeping of foreskin food containing a raw material When producing wonton in Example 2, 15 pieces of undried molded product after drawing by a wonton molding machine were arbitrarily extracted and kept at room temperature. The sheet was left as it was, and the time for maintaining the bonding at the press-bonded portion after the molding was measured. The joined state was visually observed. As a result, none of the molded products according to Example 2 peeled off at the press-bonded portion even after 30 minutes had elapsed.
[0039]
(2) Test for confirming the duration of shape maintenance of the foreskin food containing the drying tool The duration of shape maintenance when the dried wonton produced in Example 2 was cooked and restored in hot water was measured. In the test method, a beaker having a capacity of 200 ml is prepared, one wonton sample of Example 2 is put into the beaker, and 100 ml of hot water at a temperature of 100 ° C. is poured. After 3 minutes of pouring hot water, the mixture is stirred three times with chopsticks, and the shape of the sample is visually observed. Thereafter, the sample is stirred once with chopsticks every minute, the sample is picked up with chopsticks, and the shape is visually observed. The observations are summarized in Table 2 below. In Table 2 below, a mark “○” means that the shape is maintained and there is no abnormality. The symbol “△” means that the neck (aperture portion) is beginning to spread. An “x” mark means that the neck (the narrowed portion) is widened and the contents and materials are leaking.
[0040]
[Table 2]
Comparing the results of the product of the present invention shown in Table 2 with those of Table 1, the results are almost the same, and the product equivalent to the single type (Embodiments 1 and 2) can be manufactured even in the multiple type (Embodiment 3). Can understand.
[0042]
(3) Preservability test of foreskin food containing desiccants Eight instant wonton samples of Example 2 were placed in instant instant ramen cups, sealed with a seal lid, stored at room temperature, and opened 6 months later. The shape, color tone and moisture absorption of the sample after storage were all good without any abnormality. Furthermore, the sample after storage was not rancid at all and could be eaten delicious without any off-flavor.
[0043]
【The invention's effect】
As described above, according to the present invention, it is possible to efficiently cut out foreskin slices from the steamed and pregelatinized noodle belt, and further, when the foreskin slices are wrapped with ingredients, Even when cooking and eating, it is possible to obtain a foreskin food containing non-fried and dried ingredients that maintains its shape even when the seal is not easily broken. The method of the present invention can be carried out in a single-unit system with only one narrow noodle band, or in a multiple-unit system in which a plurality of narrow noodle bands are slit from a wide noodle band. When implemented in a multiple system using a wide noodle strip, a foreskin food containing non-fried and dried ingredients can be produced very efficiently.
Claims (7)
（ａ）小麦粉混合物を混捏して生地を調製するステップと、
（ｂ）前記生地を圧延して麺帯を調製するステップと、
（ｃ）前記圧延麺帯を蒸煮するステップと、
（ｄ）前記蒸煮麺帯から所定の大きさ及び所定の形状を有する複数個の切片を切り出すステップと、
（ｅ）前記各切片に乾燥具材類を載置するステップと、
（ｆ）前記各切片の周縁部を接合して前記具材類を該切片内に被包して包餡物を調製するステップと、
（ｇ）前記包餡物を油揚げ以外の手段で乾燥させるステップとからなることを特徴とする非油揚乾燥具材入り包皮食品の製造方法。In a method for producing a foreskin food containing non-fried and dried ingredients,
(A) kneading the flour mixture to prepare a dough;
(B) rolling the dough to prepare a noodle band;
(C) steaming the rolled noodle strip;
(D) cutting out a plurality of pieces having a predetermined size and a predetermined shape from the steamed noodle strip;
(E) placing drying ingredients on each section;
(F) joining peripheral parts of each of the slices and enclosing the ingredients in the slice to prepare an encrustation;
(G) drying the encrusted material by means other than frying.
（ａ）小麦粉混合物を混捏して生地を調製するステップと、
（ｂ）前記生地を圧延して麺帯を調製するステップと、
（ｃ）前記圧延麺帯を蒸煮し、該蒸煮麺帯から所定の大きさ及び所定の形状を有する複数個の切片を切り出すか、又は前記圧延麺帯から所定の大きさ及び所定の形状を有する複数個の切片を切り出してから各切片を蒸煮するステップと、
（ｄ）前記各切片に乾燥具材類を載置するステップと、
（ｅ）前記各切片の周縁部を加熱圧着しながら接合して前記具材類を該切片内に被包して包餡物を調製するステップと、
（ｆ）前記包餡物を油揚げ以外の手段で乾燥させるステップとからなることを特徴とする非油揚乾燥具材入り包皮食品の製造方法。In a method for producing a foreskin food containing non-fried and dried ingredients,
(A) kneading the flour mixture to prepare a dough;
(B) rolling the dough to prepare a noodle band;
(C) steaming the rolled noodle strip and cutting out a plurality of pieces having a predetermined size and a predetermined shape from the steamed noodle strip, or having a predetermined size and a predetermined shape from the rolled noodle strip Cutting out a plurality of sections and then steaming each section;
(D) placing drying ingredients on each section;
(E) bonding the ingredients while heating and pressing the periphery of each of the slices to enclose the ingredients in the slice to prepare a bean jam;
(F) drying the stuffed food by means other than frying.
（ａ）小麦粉混合物を混捏して生地を調製するステップと、
（ｂ）前記生地を圧延して幅広の麺帯を調製するステップと、
（ｃ）前記圧延幅広麺帯を蒸煮するステップと、
（ｄ）前記蒸煮幅広麺帯を冷却するステップと、
（ｅ）前記冷却幅広麺帯を搬送する搬送手段の表面に打ち粉を施すステップと、
（ｆ）前記搬送手段により搬送されてきた幅広麺帯を所定の幅にスリットして複数本の細幅の麺帯を調製するステップと、
（ｇ）前記複数本の細幅麺帯から所定の大きさ及び所定の形状を有する複数個の切片を切り出すステップと、
（ｈ）前記各切片に乾燥具材類を載置するステップと、
（ｉ）前記各切片の周縁部を接合して前記具材類を該切片内に被包して包餡物を調製するステップと、
（ｊ）前記包餡物を油揚げ以外の手段で乾燥させるステップとからなることを特徴とする非油揚乾燥具材入り包皮食品の製造方法。In a method for producing a foreskin food containing non-fried and dried ingredients,
(A) kneading the flour mixture to prepare a dough;
(B) rolling the dough to prepare a wide noodle band;
(C) steaming the rolled wide noodle strip;
(D) cooling the steamed broad noodle belt;
(E) powdering the surface of the conveying means for conveying the cooled wide noodle belt;
(F) preparing a plurality of narrow noodle strips by slitting the wide noodle strips conveyed by the conveying means to a predetermined width;
(G) cutting out a plurality of slices having a predetermined size and a predetermined shape from the plurality of narrow noodle strips;
(H) placing drying ingredients on each section;
(I) a step of joining peripheral parts of each of the slices and enclosing the ingredients in the slice to prepare an encrusted material;
(J) a step of drying the encrusted material by means other than frying.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003113766A JP3685333B2 (en) | 2002-05-15 | 2003-04-18 | Method for producing foreskin food with non-fried food |
| TW092129883A TWI285534B (en) | 2002-05-15 | 2003-10-28 | Process for making filled snacks as dried by non-oil frying |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002139812 | 2002-05-15 | ||
| JP2003113766A JP3685333B2 (en) | 2002-05-15 | 2003-04-18 | Method for producing foreskin food with non-fried food |
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| JP2004041177A true JP2004041177A (en) | 2004-02-12 |
| JP3685333B2 JP3685333B2 (en) | 2005-08-17 |
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|---|---|---|---|---|
| JP2017175979A (en) * | 2016-03-29 | 2017-10-05 | 日清食品ホールディングス株式会社 | Method for producing wrapped food |
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|---|---|---|---|---|
| JP2017175979A (en) * | 2016-03-29 | 2017-10-05 | 日清食品ホールディングス株式会社 | Method for producing wrapped food |
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| JP3685333B2 (en) | 2005-08-17 |
| TW200514520A (en) | 2005-05-01 |
| TWI285534B (en) | 2007-08-21 |
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