JP2005229965A - Kneaded sheet dough, wrapping food using the same and method for producing the kneaded sheet dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a sheet enabling making and leaving wrapping food wrapping wet ingredients or bean jam or keeping in a cold storage or a freezer without the problem of water, and serving and eating the food. <P>SOLUTION: The sheet 1 is obtained by kneading using at least one selected from cereal flour such as wheat flour and rice flour and starches such as starch and processed starch followed by forming into a sheet. The sheet is formed with animal or vegetable waterproof protein film 3 at least on one surface. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a kneaded sheet dough used for wrapped foods such as gyoza, baked goods, wonton, spring rolls, fresh spring rolls, crepes, etc. The present invention relates to a wrapped food used and a method for producing a kneaded sheet dough.

  Kneaded sheet fabrics used in packaged foods such as Gyoza, baked goods, wonton, spring rolls, and fresh spring rolls are handmade at homes and restaurants, or manufactured by contractors, sealed at room temperature, or refrigerated. It is sold as a product or a frozen preserved product. Along with this, packaged foods using kneaded sheet dough are also handmade at home, or products manufactured by contractors are sold in refrigerated or frozen storage. In particular, fresh spring rolls are often sold with refrigerated storage, like fresh vegetables, as fresh vegetables are often wrapped.

  By the way, most of the packaged foods contain water and / or sticky watery utensils and rice cakes. Moisture that comes out migrates and penetrates into the tissue of the kneaded sheet fabric, part of which is excessively swollen and soft, melted, pierced, and torn, It can cause physical defects such as deterioration of texture, shape loss, exposure of utensils and bowls, utensils and bowls, and leakage of water, which can hardly be prevented by refrigeration, so There are inconveniences that are harder to make the more moisture. Therefore, it becomes a problem especially when a supplier manufactures a large quantity and sells it for several days while refrigerated. In addition, frozen products tend to be sticky at the thawing stage, and similar problems arise when thawing over time, such as natural thawing, or from a relatively short time after thawing.

  On the other hand, when selling kneaded sheet fabric for home use, it is marketed as a unit that can be used at once, for example, about 20 to 30 sheets for gyoza skin and about 10 sheets for spring roll skin. . For business use, even spring rolls are packaged in 50 bags per bag for convenience of handling by both the manufacturer and the user, and more bags are packed together for transportation. When it is done, several layers are stacked. However, there is a problem that the kneaded sheet fabrics adhere to each other when the kneaded sheet fabrics are stacked and handled. As the number of laminated layers increases, the longer the time of lamination, the more difficult it is to adhere and the more difficult it is to peel off.

  In particular, rice paper that is packaged and marketed in a dry state has the inconvenience that it can only be used after it is returned to it by immersing it in hot water. Moreover, in the returned state, they cannot adhere to each other because they adhere to each other, and there is a problem of taking a large space for arranging them so that they do not overlap with each other.

  The inventors of the present invention have conducted various experiments on the problem that these kneaded sheet doughs adhere to each other, and have repeatedly studied. is suggesting. Following this, further experiments were conducted on the above-mentioned problem caused by moisture, and as a result of repeated studies, a solution was found, and the previous proposal was newly adopted and found to be effective.

  The main object of the present invention is to provide a packaged food wrapped with watery utensils and rice cakes based on such new knowledge, and to provide refrigerated storage or frozen storage without problems due to water. An object of the present invention is to provide a kneaded sheet that can be eaten, a packaged food using the kneaded sheet, and a method for producing a kneaded sheet dough.

  In order to achieve the above object, the kneaded sheet dough of the present invention is kneaded using at least one of cereal flour such as wheat flour and rice flour, starch and starch such as processed starch, and formed into a sheet, One feature is that at least one of them forms an animal or plant water-resistant protein film.

  In such a configuration, the kneaded sheet dough that is kneaded and formed into a sheet using at least one of cereal flours such as wheat flour and rice flour, starch, processed starch, and the like varies depending on the type and ratio of the kneaded material. It becomes various kneaded sheet fabrics corresponding to the use, but since it prevents water from penetrating into the kneaded sheet fabric from animal or plant water-resistant protein film formed on at least one side, heating As a moisture content of 40% or less, which is normally used as a product, and a moisture content of 28-40%, which is commonly used as a non-heated product, a packaged food wrapped with moisture and straw is prepared and refrigerated. The resistance against softening, solubilization, drilling, tearing, etc. by water increases when stored, frozen, and handled in various ways. Moreover, the protein film does not impair the cooking and necessary heat effects in cases such as gyoza, baked goods, and wonton, and can improve the taste and texture according to the material. In addition, if the protein film is formed on both sides, the taste and texture will be doubled, and it will be possible to wrap the ingredients on either side, and also prevent the influence of moisture that may come from the outside. be able to.

  The kneaded sheet dough of the present invention also uses at least one of cereal flours such as wheat flour and rice flour, starches such as starch and processed starch, is kneaded by adding silk protein, molded into a sheet, and at least Another feature is that an animal-like and / or plant-like water-resistant protein film is formed on one side.

  In such a configuration, in addition to the case of the above one feature, the addition of silk protein further makes the dough firm and hard to break as compared to the case where it is not added, and the umami is obtained. , The taste increases. Furthermore, since silk protein has excellent film-forming properties and good water retention and moisture retention, it can suppress deterioration and deterioration and prolong the shelf life.

  The kneaded sheet dough of the present invention is also kneaded by adding at least one of cereal flours such as wheat flour and rice flour, starches such as starch and processed starch, or silk protein added thereto, molded into a sheet, and at least the Another feature is that a protein film including silk protein and other animal or plant water-resistant proteins is formed on one side.

  In such a configuration, in addition to the case of the one feature or another feature, the silk protein is added to the protein film, so that it does not adhere to each other compared to the case where it is not added. When the obtained and kneaded products are laminated on the spot and used for use, of course, the laminated products are put into small packages and marketed, or a large number of stacked sheets are packed into large packages and used for business purposes. Even if the days passed until it is used as it is, and it has been refrigerated, it can be used by heating it, or it can be frozen and used for a long time after it has been thawed. It becomes convenient for handling and use. In addition, when the protein films are formed on both surfaces, the protein films are in contact with each other during lamination, and it is easier to prevent them from adhering to each other.

  The above kneaded sheet dough is suitable for use in packaged foods such as gyoza, baked goods, wonton, spring rolls, fresh spring rolls, crepes, but is not limited thereto. However, it is suitable for use in packaged foods that are wrapped with watery ingredients and rice cakes, and to be provided as such packaged foods for sale refrigerated or frozen.

  Silk protein, which is not heated, has no odor and does not adversely affect the taste and texture. The addition of emulsified oils and fats is advantageous for weakening the adhesion of the kneaded sheet material in combination with silk protein. When thickening polysaccharides are added, deterioration is suppressed, and in combination with silk protein, the shelf life can be further extended.

  Since it is difficult to break, the thickness is provided from about 0.1 mm and is used stably, and is suitable for various uses. The thickness is about 0.4 mm, and the rice flour is the main ingredient, and it corresponds to the rice paper. However, increasing the starch and making it thinner makes it more transparent. The food becomes more transparent and more visible, making it more enjoyable, more appetizing, and having a greater sense of unity with the ingredients and rice cake, resulting in a food with an excellent texture. With a thickness of about 0.1 to 0.4 mm, the mouth meltability is good, and the texture matching with the encased utensils and candy is improved. If it is heat-treated, it can be eaten without heating, and it is convenient because it can be eaten as it is to wrap and use raw food, cooked ingredients, and rice cakes. When a salt or other seasoning is added, the kneaded sheet dough has a taste suitable for the application, which is preferable. In addition, it is preferable that the protein film is thin as long as the water resistance strength is satisfied without adversely affecting the taste and texture.

  In the case of heated products, moisture of 40% or less is suitable for use in tensile strength and storage, and moisture of about 32% or more is sealed and refrigerated in order to suppress the deterioration of starches. It is preferable to eat by heating to about 70-80 ° C. with a range or the like, and if the moisture is kept at 30% or less, it is suitable for eating as it is. In the case of a non-heated product, it is suitable for kneaded sheet doughs for various uses that are mainly applied to cooked foods such as Gyoza, Sake, Wonton, etc., with a moisture content of about 28-40%.

  The kneaded sheet dough manufacturing method of the present invention comprises a kneading material obtained by kneading one or more of cereal flours such as wheat flour and rice flour, and starches such as starch and processed starch with water. In addition to the kneaded sheet dough having a predetermined moisture content by heating while continuously applied to the surface, the animal material is applied to the surface or the back surface of the kneaded material layer applied to the heat carrying surface before the heating is completed. Alternatively, the main feature is that a vegetable protein is applied as a liquid film material and is formed with thermal transformation before the end of the heating.

  In such a configuration, a kneaded sheet dough having a predetermined thickness is obtained as a heated food that can be eaten as it is, depending on the relationship between the coating amount per unit time of the kneaded product and the continuous coating speed, and in the process of heating, Protein can be applied as a liquid film material to form a film that is water-resistant with thermal transformation and can be provided as having a protein film on the surface without any special time consumption and time cost.

  Further objects and features of the present invention will become apparent from the following detailed description and drawings. Each feature of the present invention can be used alone or in combination in various combinations as much as possible.

  According to the kneaded sheet dough of the present invention and the packaged food using the same, the surface film has a moisture content of 40% or less that is normally used as a heated product, and 28 to 40% that is normally used as a non-heated product. As for the moisture content, softened with water to make a packaged food wrapped with watery utensils and rice cakes, and to store, refrigerate or freeze for various handling, use and eating, Increases resistance to solubilization, drilling, and tearing. In addition, cooking and necessary heat effects are not impaired, and the taste and texture according to the material can be improved.

  Further, according to the method for producing a kneaded sheet dough of the present invention, a kneaded sheet dough having a predetermined thickness can be obtained depending on the relationship between the coating amount per unit time of the kneaded product and the continuous coating speed, and a special time consumption is obtained. It can be provided as having a protein film on the surface without time cost.

  Hereinafter, the kneaded sheet dough according to the present invention, the wrapped food using the kneaded sheet dough, and the method for producing the kneaded sheet dough will be described with reference to FIGS. 1 to 5 for the understanding of the present invention.

  The kneaded sheet dough of the present embodiment is mainly suitable for use in packaged foods that wrap watery ingredients and plans such as gyoza, baked goods, wonton, spring rolls, fresh spring rolls, crepes, etc. The dough alone is not particularly limited to those uses. For example, it is eaten by fried or baked with oil alone, handled or provided as a kneaded sheet dough for pasta or various noodles, etc. It is effective when applied to general kneaded sheet fabrics used in the present invention, and all belong to the category of the present invention.

  The kneaded sheet dough of the present embodiment is kneaded using at least one of cereal flours such as wheat flour and rice flour, starches such as processed starch, especially for water-wrapped food, FIG. Is formed into a square kneaded sheet fabric 1 as shown in FIG. 2, a circular kneaded sheet fabric 2 as shown in FIG. As a result, it can be applied to each application as it is in shape and size. In particular, as shown in FIG. 1 (b), an animal or plant water-resistant protein film 3 is formed on one surface thereof or as shown in FIG. 2 (b).

  As described above, kneaded sheet doughs 1 and 2 etc., which are kneaded and formed into a sheet, using at least one of starches such as wheat flour and rice flour, starches, processed starches, etc. It becomes various kneaded sheet fabrics corresponding to various uses. For example, in the case of a spring roll, that is, a deep-fried spring roll, flour is mainly used, and emulsified oil and salt are added to it. Depending on the application, wheat flour may be used in combination with weak flour, medium flour, strong flour, etc., or may be used in combination at an appropriate blending amount. In some cases, eggs are also kneaded. Depending on the application, other cereal flours such as corn starch are also applied.

  In particular, the animal or plant water-resistant protein film 3 formed on at least one of them exhibits appropriate water resistance and prevents moisture from permeating into the kneaded sheet fabrics 1 and 2. Therefore, the kneaded sheet fabrics 1 and 2 of the heated product usually have a moisture content of about 40% or less, and the kneaded sheet fabrics 1 and 2 of the non-heated product usually have a moisture content of about 28 to 40%. Although it is supposed to be, the wrapped food and the wrapped food wrapped around the jar are made, and refrigerated or frozen to be handled, used and eaten in various ways. Increases the resistance to softening, melting, perforation, tearing, etc. Therefore, it is possible to prevent a long time from causing physical defects such as a decrease in taste and texture, a loss of shape, exposure of tools and bottles, leakage of tools and bottles, and water. In the experiment, no problem occurred even after about one week. In addition, if the protein film 3 is formed on both sides, the taste and texture of the protein film 3 are doubled, and it is possible to wrap the ingredients on either side, and to prevent the influence of moisture that may reach from the outside. can do.

  Moreover, since the water resistance of the protein film 3 is reduced by heat and moisture, the heat effect on heat cooking and necessary ingredients in the case of gyoza, pottery, wonton, and penetration or soaking of moisture, steam, umami ingredients, etc. The taste and texture according to the material can be improved. In particular, spring rolls are made by placing ingredients on the kneaded sheet fabrics 1 and 2 and filing them with cooking oil. However, the amount of moisture transferred from the ingredients to the kneaded sheet fabrics 1 and 2 is limited. However, there is an advantage that even if the wound one is used, the oil does not splatter due to moisture, the skin does not collapse or break, and it can be successfully finished with a crunchy texture.

  Examples of the material for the protein film 3 include egg white, fish surimi, soy protein, wheat protein, silk protein, and other water- and film-forming seaweed extract substances or components such as alginic acid and alginates. When the silk protein is kneaded and kneaded into the sheet fabrics 1 and 2 as in the previous proposal, the release of the kneaded sheet fabrics 1 and 2 can be prevented from adhering to each other. Since the problem of permeation cannot be solved, it was a good idea to knead the protein film 3 of animal and plant and the seaweed extract material film on the surface of the sheet fabrics 1 and 2. In addition, since the high water resistance of the protein film 3 is directly exerted on the surfaces of the kneaded sheet doughs 1 and 2, sufficient water resistance can be ensured even with a layer thickness as close as possible to 0 mm, which adversely affects the taste and texture. Easy to suppress. Further, the water resistance strength can be freely increased by the film thickness.

  Further, when the protein film 3 is silk protein, its releasability is directly exerted on the surfaces of the kneaded sheet doughs 1 and 2, and the kneaded sheet doughs 1 and 2 and the like tend to be obtained such that they do not adhere to each other. As a result, when the kneaded sheet fabrics 1 and 2 are laminated on the spot and used for use, of course, the laminated ones are put into small packages and marketed, or a large number of sheets are laminated as shown in FIG. Large quantities are wrapped in resin bags 4 and used for business purposes, and it will take days until they are used in a stacked state. In each case, such as thawing and using the food, it does not adhere to each other and is convenient for handling and use. In particular, by setting the molecular weight of the silk protein as high as that of a polymer, film forming properties with excellent water resistance can be obtained.

  Thereby, as the protein film 3 of the silk protein alone, the release property of the silk protein and the film property excellent in water resistance can be obtained at the same time. Moreover, even if silk protein is not limited to a high molecular weight, it can be mixed with one or more of other animal and plant proteins or seaweed extract substances, and the excellent release properties of silk protein and animal and plant proteins other than silk protein. The properties of seaweed extract material with excellent water resistance can be combined.

  In the case of the protein film 3 made of silk protein alone, even if the silk protein is kneaded into the kneaded sheet fabrics 1 and 2, the release of the silk protein film 3 is not hindered or peeled off. For this reason, the kneading of the silk protein into the kneaded sheet doughs 1 and 2 makes the dough's waist strong and difficult to break due to the linkage of the silk protein, and the umami of animal protein, that is, various amino acids, is also obtained. There is no problem to improve the feeling.

  The silk protein is effective if it contains at least one of silkworm, raw silk, fibroin, sericin, molting shell, and cordyceps, and it is suitable for food hygiene if it is obtained from a sericultured sericulture product. is there. In addition, when a non-heat-dried or heat-dried product is selected, that is, a non-heated product, there is no odor caused by heating the silk protein, and the taste and texture are not affected.

  Moreover, when emulsified fats and oils are added, it is convenient to weaken the adhesiveness of the kneaded sheet material in combination with silk protein. When thickening polysaccharides are added, deterioration is suppressed, and in combination with silk protein, the shelf life can be further extended.

  As described above, the kneaded sheet fabrics 1, 2 and the like are not easily torn, so that the thickness is provided from about 0.1 mm and is used stably, and is suitable for various uses. The thickness is about 0.4 mm, and the rice bran powder is the main ingredient, so it will be compatible with the rice paper. However, as the starch is increased and made thinner and the foam is suppressed, the transparency is obtained. The ingredients inside the roll are easy to see through, making the food more enjoyable, more appetizing, and a sense of unity with the ingredients and bowls, resulting in an excellent food texture. With a thickness of about 0.15 to 0.4 mm, the mouth meltability is good, and the texture matching with the encased utensils and candy is improved. If it is heat-treated, it can be eaten without heating, and it is convenient because it can be eaten as it is to wrap and use raw food, cooked ingredients, and rice cakes. Addition of salt and other seasonings is preferable because the kneaded sheet doughs 1 and 2 have a taste suitable for the application. In addition, the transparency can be adjusted and the aging resistance can be enhanced by a combination of starch and processed starch.

  In the heated product, the moisture content is about 40% or less as described above, which is preferable in terms of tensile strength and storage, and if the moisture content is about 32% or more, it is sealed to suppress the deterioration of starches. It is preferable that the food is stored refrigerated and heated to about 70 to 80 ° C. in a microwave oven or the like. If the moisture is kept at 30% or less, the food is suitable for eating as it is. The non-heated product has a moisture content of about 28 to 40% as described above, and is suitable for kneaded sheet dough for various uses mainly applied to cooked foods such as gyoza, baked goods, and wonton.

  In producing the kneaded sheet doughs 1 and 2 and the like as described above, in the present embodiment, as shown in FIG. 4, one or more of cereal powders such as wheat flour and rice flour, and starches such as starch and processed starch are used. The kneaded material 11 added with silk protein and kneaded with water is heated while continuously applied to the heat-carrying surface 12 adjusted to a predetermined temperature of about 195 ° C. or less, and kneaded sheet dough having a predetermined moisture content In addition, the animal or vegetable protein or seaweed extract material is applied as a liquid film material 21 to the front or back surface of the kneading material layer 13a applied to the heat carrying surface 12 before the heating is completed. The basic operation is to form a film with thermal transformation before the end of the heating.

  A kneaded sheet dough 13 having a predetermined thickness is obtained as a heated food that can be eaten as it is, depending on the relationship between the coating amount per unit time of the kneaded product 11 and the continuous coating speed. At the same time, when the temperature is lowered to 120 ° C. or lower, the heating temperature is lower than the conventional heating temperature of about 195 ° C. of this kind of food, so it is suitable for non-heated food applications such as fresh spring rolls. Even if the kneaded sheet doughs 1 and 2 are provided, they have a water resistant protein film 3 having a necessary strength and a thickness of 0.1 mm or less at a reasonable coating amount and coating speed, without generation of bubbles. And it is obtained by securing a predetermined moisture content. In other words, it can be obtained without overheating and overdrying. However, in the case of raw kneaded sheet dough such as gyoza and baked rice, the animal dough protein or seaweed pouring substance is applied or sprayed as a liquid film material 21 on the surface of the kneaded dough extended into a sheet shape. The film may be formed by heat-transforming by heating. In this case, for example, it is preferable to heat only the surface in a short time so that heat does not reach the kneaded sheet dough. Whether the kneaded sheet fabric is in a continuous state or in a single continuous conveyance state. Either the application or spraying operation of the liquid film material 21 or the thermal transformation operation by heating can be performed continuously.

  Returning to the embodiment shown in FIG. 4, the continuous coating is easily realized by performing heating between the heat-carrying surface 12 that moves relatively and the kneaded material supply unit 14 that continuously supplies the kneaded material 11. The kneaded sheet dough 13 formed on the support surface 12 is suitable for various uses by cutting into a predetermined size and shape by a cutter 15 or a punched shape, or by cutting into a kneaded sheet dough 1, 2 or the like. It can also be convenient. The kneaded sheet fabrics 1 and 2 that have been cut or die-cut are preferably stacked and handled in appropriate numbers. Further, the liquid film material 21 is formed by spraying a liquid obtained by using water, ethyl alcohol or the like as a solvent by a spray 22, and the relationship between the concentration of the liquid film material 21, the moving speed of the kneading material layer 13a, and the spray amount. Can be set to a predetermined film thickness.

  In the case shown in FIG. 4, for example, a drum endless in the moving direction is formed on the side where the heat carrying surface 12 moves, and the kneaded sheet dough 13 by the continuous application can be continuously manufactured in a strip shape, for automatic mass production. Preferred. This is realized by an apparatus manufactured by Daiei Giken Co., Ltd. as shown in FIG. This apparatus will be described. The kneaded material supply unit 14 for supplying the kneaded material 11 is a dispenser having a line-shaped nozzle port 14 a extending in the width direction of the drum-shaped heat carrying surface 12. The object 11 is supplied in a fixed amount by the fixed amount delivery function of the supply pump 17. The nozzle opening 14a is set to a gap corresponding to the thickness of the kneaded sheet dough 13 to be formed between the nozzle port 14a and the relationship between the supply amount of the kneaded material 11 per unit time and the moving speed of the heat carrier surface 12. To produce a kneaded sheet fabric 13 having a predetermined thickness. The kneaded product supply unit 14 may be an application brush, an application mat, or the like.

  The kneaded sheet dough 13 continuously formed in a belt shape manufactured on the heat carrying surface 12 is peeled off by the separator 117 and conveyed to a cutting position by the cutter 15 by the conveyor 18. At the cutting position, a cutter table 19 facing the cutter 15 is located. The continuous kneaded sheet fabric 13 is received between the cutter 15 and the kneaded sheet fabric 13 is removed by a periodic cutting operation by rotating or moving the cutter 15 back and forth. A kneaded sheet dough 1 having a predetermined size is used. The cut kneaded sheet dough 1 falls on the conveyor 20 by its own weight or by a unillustrated unwinding device, and by the intermittent conveyance of the conveyor 20, the sheets are automatically stacked by the number corresponding to the stop time. To be used for packaging. However, the manufacturing apparatus is not limited to the one shown in the figure, and can be achieved by various designs such as a belt for the heat carrying surface 12. Further, a dryer 24 or the like that sends hot air to the conveyance path of the conveyor 18 and directs it toward the conveyance surface side of the conveyor 18 by the fan 23 is provided so that the protein film 3 can be mainly dried early and thermally transformed. This facilitates moisture adjustment including the kneaded sheet fabrics 1 and 2.

  In the example shown in FIG. 5, in order to apply the liquid film material 21 to the back surface of the kneading material layer 13a, the liquid film material 21 is first applied on the heat carrying surface 12, and the liquid film material layer 21a by this application is applied. The kneaded material 11 is applied onto the surface of the kneaded material, and is also applied to the surface of the kneaded material layer 13a. That is, in this example, the protein film 3 can be formed on both the front and back surfaces of the kneaded sheet dough 1.

  The kneaded sheet dough 1 having a predetermined moisture content obtained by the heat treatment can be provided as a preserved food with an appropriate quality by sealing it without drying from the predetermined moisture content state.

  The liquid film material 21 can be a commercially available product. Further, if the silk protein contains a predetermined amount of sericin, the above-mentioned characteristics due to the silk protein can be reliably obtained. Sericin is provided as a powder or a solution, and those commercially available may be used. However, the purity is 1 to 100%. Sericin is effective as a concentration with respect to the kneaded material for improving the adhesion and the like, and is effective as about 0.01 to 5%. It is particularly suitable for products, pasta and noodles, kneaded sheet dough for pizza and the like, and also improves the taste. It also improves water retention and improves shelf life.

  On the other hand, if sericin is extracted or dissolved with high-temperature and high-pressure water, it does not have to worry about the influence on the human body like that extracted or dissolved with an organic solvent, which is suitable for food hygiene. In this sense, it is more preferable to use a material extracted or dissolved from a sericultured sericulture product.

  By the way, high-temperature, high-pressure water dissolves them by bathing them against any of sericulture products including at least one of cocoons, raw silk, fibroin, sericin, molting shells, cocoons, cordyceps, and natural products. Can do. Water dissolves clearly in the temperature range from 120 ° C., and the dissolution time varies depending on the temperature condition. High temperature water such as 180 to 200 ° C. is obtained at a pressure of about 22 MPa, for example, so-called subcritical water is suitable. However, supercritical water may be used. In the dissolution with these high-temperature and high-pressure waters, the solubility of the sericulture product can be manipulated depending on the difference in dissolution conditions such as temperature, pressure and treatment time.

  According to such an operation, for example, a sericulture product can be broken down into yarns, and amino acid chains can be cut into molecules and component units in any way. If this is advanced step by step, specific units can be extracted sequentially, and sericin can also be obtained. Needless to say, cocoon manure, waste cake, silk fabric, cut pieces, waste yarn, and the like may also be included in the sericulture product as a dissolution target.

Next, specific examples will be described as follows.
Example 1
Spring roll kneaded sheet dough, the blending ratio of the kneading material is flour 100
Emulsified oil 2
Salt 0.8
Water 100
The emulsified oil / fat, salt and water were mixed in advance and used as charged water.

  Kneading is pre-mixed at about 5 to 10 ° C., and the flour is kneaded with a vertical mixer or a continuous mixer. The kneaded dough was aged for about 1 hour to make a more uniform dough.

  Moreover, the liquid film | membrane material used the soybean protein made into 1-10% aqueous solution so that it could apply | coat uniformly.

  The dough is baked at about 180 ° C. or less with the apparatus shown in FIG. 4 and has, for example, a post-target thickness in a range of about 0.4 mm to 0.8 mm and a target moisture content of about 40% or less. A kneaded sheet fabric for spring rolls. The liquid film material was applied when the kneaded material was formed into a film on the heat carrying surface, and was thermally transformed only by heating from the heat carrying surface.

This was packed in a predetermined length and number.
Example 2
It is a kneaded sheet dough for fresh spring rolls, and the blending ratio of the kneaded material is rice bran flour 60
Starch 40
(Including processed starch)
Emulsified oil 2
Thickening polysaccharide 0.5
Water 120
In the case of Example 1, the mixture was kneaded and baked at about 120 ° C. or less. However, the thickness was set to 0.1 to 0.4, and the thickness was about or less than rice paper. The moisture was about 20-40%.

  Moreover, the liquid film | membrane material used the soybean protein made into 1-10% aqueous solution so that it could apply | coat uniformly.

In both cases of Examples 1 and 2 above, high water resistance was obtained, and no problems due to water occurred for more than one week after making a packaged food.

  The present invention is applied to packaged foods such as fresh spring rolls and wrapping foods that are damp, such as softening or loss of shape due to water, drilling, exposure of tools, leakage of tools and water, etc. Can be avoided.

It is a perspective view which shows one example of the kneaded sheet | seat fabric which concerns on this Embodiment. It is a perspective view which shows another example of the kneaded sheet | seat fabric which concerns on this Embodiment. It is a perspective view which shows the state which laminated | stacked and packaged many kneaded sheet | seat doughs of FIG. It is the schematic which shows one example of the manufacturing method and apparatus which manufacture the heated kneaded sheet | seat dough. It is the schematic which shows another example of the manufacturing method and apparatus which manufacture the heated kneaded sheet | seat dough.

Explanation of symbols

1, 2 Kneaded sheet dough 3 Protein film 11 Kneaded material 12 Heat-carrying surface 13 Kneaded sheet dough 14 Kneaded material supply unit 21 Liquid film material 22 Spray

Claims (12)

A protein film that is kneaded using at least one of cereal flours such as wheat flour and rice flour, starches such as starch and processed starch, molded into a sheet, and has animal or plant water resistance on at least one side thereof Alternatively, a kneaded sheet dough that forms a water-resistant seaweed extract material film. Using at least one of starches such as wheat flour and rice flour, starches, processed starches, etc., kneaded with silk protein, molded into a sheet, and at least one side is animal or vegetable A kneaded sheet dough comprising a water-resistant protein film or a water-resistant seaweed extract material film. At least one of starches such as wheat flour and rice flour, starches, processed starches, etc., or kneaded with silk protein added thereto and molded into a sheet, and at least one side thereof is silk protein and other animals A kneaded sheet dough comprising a protein film containing a water-resistant or plant-resistant protein or a water-resistant seaweed extract material film. The kneaded sheet dough according to any one of claims 1 to 3, which is used for packaged foods such as gyoza, pottery, wonton, spring rolls, fresh spring rolls, crepes. The kneaded sheet dough according to any one of claims 1 to 4, wherein the sheet has a thickness of 0.1 mm or more. The kneaded sheet dough according to any one of claims 1 to 5, wherein the sheet is a heated product and moisture is 40% or less, or is a non-heated product and moisture is 28 to 40%. The kneaded sheet dough according to any one of claims 1 to 6, which is hermetically packaged. The kneaded sheet dough according to any one of claims 1 to 7, which is refrigerated or frozen. Wrapped food in which a wet tool or rice cake is wrapped with the kneaded sheet dough according to any one of claims 1 to 8. A predetermined moisture content is obtained by heating a kneaded material obtained by kneading one or more starches such as wheat flour or rice flour, or starches such as starch or processed starch with water while continuously applying to a heat-carrying surface of about 195 ° C or less. In addition to the kneaded sheet dough having the above, an animal or vegetable protein is applied as a liquid film material to the front or back of the kneading material layer applied to the heat carrying surface before the heating is completed. A method for producing a kneaded sheet dough, comprising forming a film with thermal transformation before the end of the heating. The method for producing a kneaded sheet dough according to claim 10, wherein the liquid film material is silk protein and other animal or vegetable protein. The method for producing a kneaded sheet dough according to claim 11, wherein the application of the liquid film material to the back surface of the kneaded material layer is performed by applying the kneaded material on the liquid film material previously applied onto the heat carrying surface.

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