JP2017093368A - Composition of dough of dumpling food, dough of dumpling food, dumpling food, and method for suppressing softening of dough of uncooked dumpling food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide: a composition of dough of dumpling food that is unlikely to be softened after stored in cooled or chilled temperature zone for a long time particularly in uncooked state, and that gives good texture when cooked; the dough of the dumpling food using the same; the dumpling food; and a method for suppressing softening of the dough of the dumpling food.SOLUTION: Provided is a composition for a dough of a dumpling food containing raw material powder, the composition containing citrus-derived and/or soybean-derived dietary fiber by 0.8 to 4.5 mass% based on the mass of the raw material powder. Also provided are the dough of the dumpling food made of a dough including the composition and water, and a dumpling food including filling wrapped by the dough of the dumpling food. Further provided is a method for suppressing softening of the dough of the dumpling food, the dough including dietary fiber derived from citrus and/or soybean. The composition of the dough of a dumpling food preferably includes thickening polysaccharide as well, and desirably includes active gluten as well.SELECTED DRAWING: None

Description

  The present invention relates to a skin composition for packaged foods such as gyoza, wonton, shumai, ravioli, etc., in particular, a package that is stored, distributed, and / or sold in a refrigerated or chilled temperature zone in an unheated form before cooking. The present invention relates to a skin food composition, and a wrapping food skin and wrapping food using the same.

  Baked food is made from finely chopped vegetables, livestock, seafood, seasonings, etc., wrapped in noodle skin (hereinafter also referred to as “skin”), baked, fried and steamed , Cooked with boiled food, and dumplings, wontons, Shumai, ravioli and the like. In these packaged foods, they are refrigerated or chilled (in the present invention, refrigeration is 10 ° C.) in an unheated state (hereinafter also referred to as “raw packaged food”) before cooking such as grilling and steaming. Hereinafter, chilled means 5 ° C. or less, hereinafter, abbreviated as “refrigerated temperature zone”), and there is a product form stored, distributed, and / or sold. When raw foods are stored in a refrigerated temperature zone for a long time, the moisture of the cocoon moves into the skin, which softens the skin, causing the storage container to lose shape or to be removed from the container during cooking. In some cases, the skin stretches or sticks to the container, causing the skin to tear. Therefore, in general, the softening of the skin is prevented by means such as reducing the amount of water added in the preparation of the skin, increasing the thickness of the skin, and reducing the water content of the wrinkles. However, with such means, the texture of the packaged food and the ingredients of the packaged food when cooked is poor, and the quality of the packaged food may be inferior.

  Conventionally, methods have been developed to prevent moisture from being transferred from the cocoon to the skin of raw food products. For example, in Patent Document 1, when a food having a starchy skin such as dumplings formed by wrapping the tool with starchy thin skin is mass-produced at a factory and distributed to the market as raw fresh food, With the aim of providing foods with starchy thin skin that is superior in flavor and texture, preventing the “drip” due to the water of the skin being absorbed by the thin-skin dough, In addition, foods having a starchy thin skin, characterized by being separated from ingredients that have not been cooked by an edible waterproofing film, have been developed. In Patent Document 2, the appearance is not impaired by the softening of the skin caused by the water separation from the ingredients, the food texture has a good texture and taste at the time of eating, and the food is prevented from water separation with no food safety problems. For the purpose of providing raw dumplings containing ingredients, in raw dumplings wrapped with ingredients, the ingredients are mixed with sodium alginate and calcium alginate to prevent water separation. Raw dumplings containing ingredients have been developed.

JP 60-172273 A Japanese Patent Laid-Open No. 2003-144107

  In said patent document, in order to prevent the water | moisture content of a cocoon to move to the skin | leather by the water | moisture-content prevention of a cocoon and a waterproofing film, it is not examined in particular about the skin of the packaging food. However, depending on the type of koji in the packaged food, the moisture of the koji may be transferred to the skin, so the development of a packaged food skin that can maintain the quality even when the koji moisture is absorbed Is desired.

  Accordingly, an object of the present invention is a composition for peels of 包 餡 food, especially in the form of raw wrap foods, even when stored for a long time in a refrigerated temperature zone, and is difficult to soften and when cooked. Another object of the present invention is to provide a composition capable of obtaining a crusted food skin having a good texture, and a capped food skin and a capped food product using the same. Another object of the present invention is to provide a method for suppressing the softening of the skin of the packaged food when stored in a refrigerated temperature zone in the form of a raw packaged food.

  As a result of various studies on materials to be blended in a composition for preparing a crusted food skin, the present inventors have found that the above-mentioned problems can be solved by blending a specific amount of specific dietary fiber.

  That is, the above object is a wrapping food skin composition containing raw flour containing flour, and citrus and / or soybean derived dietary fiber based on the mass of the raw flour is 0.8. It is achieved by a composition characterized by containing ˜4.5% by mass. By using a composition containing the above dietary fiber in the above range, it is difficult to soften even when stored for a long time in a refrigerated temperature zone in the form of a raw packaged food, and the packaged food has a good texture. A packaged food with a skin can be produced. This is due to the fact that the above-mentioned dietary fiber contained in the skin of the packaged food retains the moisture transferred from the basket to the skin during storage in the form of raw packaged food, and the moisture is transferred to the gluten and starch that constitute the skin. This is considered to suppress this.

Preferred embodiments of the wrapping food skin composition of the present invention are as follows.
(1) The packaged food is a packaged food that is stored, distributed, and / or sold in a refrigerated or chilled temperature zone in an unheated state before cooking. In particular, it is a packaged food that demonstrates the effects of the present invention.
(2) It further contains a thickening polysaccharide.
(3) It further contains active gluten.
According to (2) and / or (3), in the form of raw packaged food, packaged food having a higher strength packaged food skin can be produced.

  Moreover, the said objective is achieved by the skin of the wrapping food consisting of the composition of this invention, and the dough containing water. By using the skin of the packaged food prepared from the composition of the present invention, the packaged food is in the form of a raw packaged food and is hard to soften even when stored for a long time in a refrigerated temperature zone and has a good texture. It is possible to produce an enameled food product having a peel.

  Furthermore, the above-mentioned object is achieved by a packaged food comprising the peel of the packaged food of the present invention and the basket wrapped in the package of the packaged food.

  Further, the above object is a method for suppressing the softening of the skin of the packaged food when the packaged food in an unheated state before cooking is stored in a refrigerated or chilled temperature range, It is achieved by a method characterized in that the skin contains dietary fibers derived from citrus fruits and / or soybeans.

  By using the wrapping food skin composition of the present invention, the wrapping food skin that is in the form of raw wrapping food, is hard to soften even when stored for a long time in a refrigerated temperature zone, and has a good texture. It is possible to produce a packaged food having Thereby, it is possible to provide a high-quality packaged food that is stored, distributed, and / or sold in a refrigerated temperature zone in the form of a raw packaged food.

[Skin composition for wrapping food]
The skin composition for grated food of the present invention contains raw material powder including flour. In the present invention, the flour contained in the raw material flour usually contains wheat flour. As wheat flour, any kind of wheat flour may be used, and for example, strong flour, medium flour, thin flour, whole grain flour, semolina flour and the like can be used as appropriate. In the present invention, the flour may contain flour other than wheat flour such as barley flour, rye flour, corn flour, rice flour, buckwheat flour, and soybean flour. In the present invention, the raw material powder means a powder material such as starch, protein material, powdered oil and fat among the materials of other compositions described later in addition to the flour, such as salt, citrate, alcohol preparations, etc. Does not include water-soluble or liquid materials. The composition of the present invention contains citrus-derived and / or soybean-derived dietary fibers in an amount of 0.8 to 4.5% by mass based on the mass of the raw material powder. By using this composition, it can be stored for a long time in the refrigerated temperature zone in the form of raw foods without adjusting the amount of water added during skin preparation or increasing the thickness of the skin. However, it is possible to produce a packaged food that has a skin of a packaged food that is difficult to soften and has a good texture. Although this factor is not clear, it is considered as follows. That is, citrus-derived dietary fibers have a sponge-like fiber structure and therefore have extremely high moisture retention. In addition, soybean-derived dietary fiber also has high water retention. The skin of the ginseng food contains the above-mentioned dietary fiber in an appropriate range so that the dietary fiber absorbs and retains the moisture transferred from the koji to the skin during storage in the form of raw ginseng food. This is because moisture is prevented from transferring to gluten and starch constituting the husk, and it is difficult to adversely affect the physical properties of the hulled food. As shown in the examples to be described later, in the dietary fiber other than the dietary fiber, the above effect cannot be obtained, and when the amount of the dietary fiber is less than the above range, the effect of suppressing the softening of the skin is achieved. If it is low and more than the above range, the softening of the skin is suppressed, but the texture of the skin is lowered. The content of the dietary fiber is preferably 1.0 to 4.0% by mass, more preferably 1.5 to 3.5% by mass, particularly 1.7 to 3.0% by mass, based on the mass of the raw material powder. %.

  In the composition of the present invention, the dietary fiber derived from citrus fruits is derived from citrus fruits such as lemon, lime, grapefruit, pomelo, nutmican, orange, yuzu, insoluble dietary fiber cellulose, hemicellulose, water-soluble dietary fiber pectin, etc. Including a sponge-like fiber structure. In the present invention, the dietary fiber derived from citrus fruits preferably has an insoluble dietary fiber content of 60% by mass or more, and more preferably 70% by mass or more based on the total amount of dietary fiber. By setting the insoluble dietary fiber to 60% by mass or more of dietary fiber, the moisture retention power is further increased, and the moisture that is effectively transferred from the cocoon to the skin can be absorbed and retained. In addition, soybean-derived dietary fiber is derived from soybean and contains insoluble dietary fiber hemicellulose, cellulose, water-soluble polysaccharides, and the like. These dietary fibers have a water retention amount of preferably 8 ml / g dietary fiber or more, more preferably 10 ml / g dietary fiber or more, and further preferably 15 ml / g dietary fiber or more. In addition, the amount of water retained is determined by adding a certain amount of water to a certain amount of dietary fiber sample, stirring and mixing the mixture, removing the separated water, and measuring the mass of the remaining sample. The amount of water retained in the dietary fiber sample can be determined. For example, 0.5 g of a dietary fiber sample is taken into a 50 ml centrifuge tube, 30 ml of water is added and the mixture is shaken and stirred for 20 hours at room temperature, and then centrifuged (2500 rpm, 10 minutes) to remove the separated liquid layer. By determining the difference between the mass of the remaining sample and the mass of the dietary fiber sample used, the amount of water retained in the dietary fiber sample can be determined. As dietary fiber derived from citrus fruits, commercially available products such as Veggie Plus SO can be used as appropriate as dietary fiber derived from soybean, for example, Herbacel AQ plus CF, Citri Phi, and the like. You may use the said dietary fiber individually by 1 type or in mixture of multiple types.

  As described above, the composition of the present invention is in the form of a raw food product, and it is difficult to soften even when stored for a long time in a refrigerated temperature zone and has a good food texture and has a good food texture. In the present invention, the packaged food is preferably a packaged food that is stored, distributed, and / or sold in a refrigerated temperature zone in the form of a raw packaged food.

  The composition of the present invention preferably further contains a thickening polysaccharide. This makes it possible to produce a packaged food having a higher-strength packaged food skin in the form of a raw packaged food. This is thought to be because the thickening polysaccharide strengthens the gluten that constitutes the skin of the food product. The content of the thickening polysaccharide in the wrapping food skin composition of the present invention is not particularly limited as long as the effects of the present invention are not impaired. When there are too few thickening polysaccharides, the effect which raises the intensity | strength of a skin further is low, and food texture may fall when there are too many. Therefore, the content of the thickening polysaccharide is preferably 0.1 to 2.0% by mass, more preferably 0.2 to 1.0% by mass, especially 0.3 based on the mass of the raw material powder. It is -0.8 mass%. In the composition of the present invention, the thickening polysaccharide is not particularly limited, and for example, commercially available products such as carrageenan, xanthan gum, guar gum, locust bean gum, tara gum, tamarind gum, gum arabic, alginic acid, psyllium, gellan gum are appropriately used. Can be used. Thickening polysaccharides may be used alone or in combination of two or more.

  The composition of the present invention preferably further contains active gluten. Thereby, in the form of a raw packaged food, a packaged food having a higher-strength packaged food skin can be produced. This is thought to be because the active gluten further strengthens the gluten that constitutes the skin of the enamel food. The content of active gluten in the wrapping food skin composition of the present invention is not particularly limited as long as the effects of the present invention are not impaired. If there is too little active gluten, the effect of further increasing the strength of the skin is low, and if it is too much, the texture may be lowered. Therefore, the content of active gluten is preferably 0.5 to 5.0% by mass, more preferably 1.0 to 3.0% by mass, particularly 1.5 to 2%, based on the mass of the raw material powder. 0.5% by mass. Active gluten is prepared by, for example, adding water to wheat flour and kneading to prepare a dough in which gluten is formed, and then washing the dough to remove starch, etc., adjusting pH, drying, grinding, etc. as necessary Can be obtained as a powder. There is no restriction | limiting in particular as active gluten contained in the composition of this invention, A commercially available thing can be used suitably.

    In the composition of this invention, unless the effect of this invention is impaired, generally the material generally used for the skin of the packaging food other than the material mentioned above may be included suitably. As other materials, for example, tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, starch such as rice starch, and those starches are used as raw materials and processed physically or chemically. Processed starch applied; Dietary fiber other than the above-mentioned dietary fibers such as lignin, chitin, chitosan, indigestible dextrin, polydextrose; Protein material other than the above-mentioned active gluten such as egg white powder, egg yolk powder, and casein; Edible fats and oils; sugars; emulsifiers; pigments; amino acids such as alanine, glycine, and lysine; seasonings such as sodium glutamate and salt; flavorings; The composition of the present invention may be in the form of a mixed powder in which each material such as raw material powder is mixed in advance, or in the form of mixing each material separately into a kneader when preparing a crusted food skin It may be in the form of a dough mixed with water.

[Skins of Baked Food]
The crusted food skin of the present invention is a crusted food skin made of a dough containing the composition of the present invention and water. As described above, by using the skin of the packaged food prepared from the composition of the present invention, it is hard to soften and has a good texture even when stored for a long time in a refrigerated temperature zone in the form of a raw packaged food. It is possible to produce a packaged food having a skin of the packaged food. Preparation of the crusted food skin of the present invention can be performed according to a conventional method. For example, first, the composition of the present invention is put into a kneader, a predetermined amount of water is added with stirring, and the mixture is kneaded until the dough is in a tangy shape. If necessary, some materials of the composition may be added after being dissolved or dispersed in the water to be added. Then, the rag-like dough is rolled through a roll of a noodle making machine. Rolling with a roll may be repeated a plurality of times, and finally a noodle strip having a desired thickness is obtained. The obtained noodle strips are cut or die-cut to prepare a crusted food skin. The amount of water added to the dough (also referred to as the amount of water added) is not particularly limited as long as the skin of the packaged food of the present invention can be prepared, and can be appropriately adjusted by looking at the state of the dough. As described above, in the prior art, in the case of a packaged food that is stored, distributed, and / or sold in a refrigerated temperature zone in the form of a raw packaged food, taking into account the transfer of the moisture of the basket to the skin, In some cases, the skin is softened by means of reducing the amount of water added during skin preparation. In this case, sufficient gluten formability cannot be obtained, and the skin texture after cooking is not good. It may get worse. If it is the skin of the packaged food of the present invention, it is difficult to soften even if stored for a long time in a refrigerated temperature zone, so there is no need to reduce the amount of water in the preparation of the skin. It can be prepared with a larger amount of water and can be used as a crusted food skin with good texture.

[Baked food]
The packaged food of the present invention is a packaged food containing the peel of the packaged food of the present invention and the straw wrapped in the package of the packaged food. Production of the packaged food of the present invention can be carried out according to a conventional method. For example, wrinkles are wrapped in the skin of the packaged food of the present invention to prepare a fresh packaged food. Then, heat cooking such as baking, steaming, cooking with boil is performed as necessary. As for the product form of the packaged food, it may be refrigerated or frozen in the unheated state before cooking, after preparation of the raw packaged food. Or the form preserve | saved frozen may be sufficient. As described above, the packaged food of the present invention is in the form of a packaged food, and even if stored for a long time in a refrigerated temperature zone, the packaged food has a crusted food skin that is hard to soften and has a good texture. Since it is a food, it is preferably a packaged food that is stored, distributed, and / or sold in a refrigerated temperature zone in the form of raw packaged food. In the present invention, cocoons vary depending on the type of food, but generally, cabbage, leek, leek, onion, garlic, carrot and other vegetables, beans such as red beans and mung beans, beef, pork Livestock such as chicken, seafood such as shrimp and scallops, eggs such as chicken eggs, dairy products such as cheese, fruits such as apples, seasonings such as soy sauce, salt and sugar, and the like. In addition, in addition to or in place of salmon, the packaged food of the present invention wraps large ingredients such as meat such as simmered pork and seafood such as shrimp in the skin of the enamel food. Including stuff. There is no restriction | limiting in particular as an encrusted food of this invention, For example, a dumpling, wonton, Shumai, ravioli etc. are mentioned.

[Method of inhibiting softening of raw ginger food]
The method of the present invention is a method for suppressing softening of the skin of the packaged food when the packaged food in an unheated state (ie, raw packaged food) before cooking is stored in a refrigerated temperature zone. The method is characterized in that the skin of the enamel food contains dietary fibers derived from citrus fruits and / or soybeans. As described above, by containing citrus-derived and / or soybean-derived dietary fiber in the skin of the enameled food, even if it is stored in a refrigerated temperature zone for a long time in the form of raw enameled food, Softening of the skin due to moisture transfer can be suppressed. The preferable content of citrus-derived and / or soybean-derived dietary fiber is as described above.

Hereinafter, the present invention will be described in detail with reference to examples.
1. Method for Producing Gyoza (1) Method for Preparing Gyoza Skin Gyoza was selected as a gyoza food, and first, gyoza skin was prepared by blending the Examples, Comparative Examples, and Reference Examples shown in Tables 1 to 4. Specifically, among each material, materials other than salt, alcohol preparation, and water are put into a kneader (Canto mixer 10Q, using hook) so that the total amount becomes 1 kg, and after mixing, a predetermined amount of salt, A mixture of the alcohol preparation and water was put into a kneader and further kneaded to prepare a rag-like dough. Thereafter, the rag-like dough was placed on a rolling roll of a noodle making machine (1 roll of No. 8 and 2 rolls of No. 6) to prepare a noodle band. The obtained noodle strip was cut out with a mold to prepare a dumpling skin (diameter 90 mm, thickness 0.8 mm).
(2) Gyoza production method Mixing 200 parts by weight of minced pork and 30 parts by weight of lard, 25 parts by weight of sesame oil, 25 parts by weight of soy sauce, 15 parts by weight of sake, 2 parts by weight of grated garlic, 2 parts by weight of grated ginger, and a little pepper And then mixed and cabbage (dehydrated (cut into 5-7 mm squares, mixed with 1% salt by shaking, left standing for 1 hour, squeezed moisture (yield about 80% by weight)) ) 400 parts by weight and 400 parts by weight of chopped leek were added and mixed gently to prepare a candy. Using the skin prepared in (1), the above candy (15 g) was wrapped to prepare 10 raw dumplings for each example.

2. Evaluation of dumpling skin (1) Evaluation of skin elongation and tearing After shaking about 3 g of dust (powder snow AL (made by Showa Sangyo Co., Ltd.)) to a tray with a partition, each raw dumpling obtained is one by one Arranged in a tray and further shaken about 3 g of flour. This was wrapped in wrap and stored at a chilled temperature zone (0-5 ° C.). Three days later (D + 3) (and 5 days later (D + 5)), the growth and tearing of the raw dumplings were evaluated by the following evaluation methods. That is, first, the length of raw dumpling Mimi (binding portion of the dumpling skin) is measured in a stationary state. Next, the mimi was picked, the raw dumplings were lifted from the tray, the length of the mimi when lifted from the tray was measured, and the difference from the stationary state was defined as the skin elongation (mm). In addition, when picking Mimi and lifting raw dumplings, when it peeled without leaving | separating from a tray, while counting as the number torn, the length at that time was measured. The average value of 10 cases for each case was calculated.
(2) Texture For grilled dumplings after 3 days in the above preservation test, grilled dumplings were prepared and the texture of the dumpling skin was evaluated. That is, 2 g of oil was drawn on a frying pan heated to 200 ° C., 6 raw dumplings were placed, heated for 1 minute, then added with 140 ml of water, covered and heated for about 4 minutes. Then, after removing the lid and heating to 240 ° C., the dumplings were taken out and the texture of the dumpling skin was evaluated according to the following evaluation criteria.
A: The balance of hardness, stickiness and elasticity is very good and the texture is very good.
○: Appropriate hardness, stickiness, elasticity, and good texture.
Δ: Slight hardness or slight roughness is perceived, but within an acceptable range.
X: Hardness or roughness is strong and the texture is very bad.

  First, the elongation and tear of the skin when various dietary fibers were added to the skin of the dumplings were evaluated. As shown in Table 1, the dumpling skin of Reference Example 1 that does not contain dietary fiber has a skin elongation of 18 mm after 3 days of storage in a chilled temperature zone, and 4 dumplings in which the skin was torn were also observed. It was. On the other hand, the dumpling skin of Example 1 containing the citrus-derived dietary fiber product (1) had an extremely small skin elongation of 4.7 mm, and the skin was not broken. In addition, the dumpling skin of Example 2 containing the citrus-derived dietary fiber product (2) has a skin elongation of 8.2 mm, and the dumpling skin of Example 3 containing the soybean-derived dietary fiber product has a skin elongation. Although it was 5.5 mm and inferior to Example 1, no tearing of the skin was observed. On the other hand, as a material containing insoluble dietary fiber, Comparative Example 1 using dumpling skin containing wheat bran, Comparative Example 2 using dumpling skin containing crystalline cellulose, which is a general insoluble dietary fiber, and insoluble In Comparative Example 3 using a dumpling skin containing crystalline cellulose of insoluble dietary fiber and pectin of water-soluble dietary fiber, the ratio of dietary fiber to water-soluble dietary fiber was adjusted to the dietary fiber composition derived from citrus fruits. Elongation was as large as 13.3 mm, 11.2 mm, and 16.6 mm, respectively, and raw dumplings with broken skin were also observed. Therefore, among the dietary fibers, by using a dumpling skin containing citrus-derived dietary fiber and / or soybean-derived dietary fiber, even if raw dumplings are stored for a long time in a refrigerated temperature zone, it is difficult to soften and eat. It was suggested that a dumpling having a good feeling of dumpling skin can be produced.

  Next, about the influence of content of the said dietary fiber with respect to the effect of this invention, it investigated using the citrus-derived dietary fiber product (1). As shown in Table 2, the higher the content of citrus-derived dietary fiber, the smaller the elongation of the peel after 3 days of storage in the chilled temperature zone, and the less the number of dumplings that have been breached. there were. On the other hand, the higher the content of citrus-derived dietary fiber, the worse the texture of the dumpling skin. Specifically, in Comparative Example 4 in which the content of the citrus-derived dietary fiber is 0.43% by mass based on the mass of the raw material powder, the elongation of the skin is similar to that of Reference Example 1 in Table 1. In Comparative Example 5 of 10% by mass, the texture of the skin was bad. On the other hand, in Examples 4-8, the elongation of the skin was suppressed as compared with Reference Example 1 in Table 1, and the texture of the skin was also good. Therefore, it was suggested that in the dumpling skin of the present invention, the dietary fiber may be contained in an amount of 0.8 to 4.5% by mass based on the mass of the raw material powder. Although not shown in the table, as a result of evaluating the elongation and tearing of the skin on the fifth day of storage in the chilled temperature range for Reference Example 1 in Table 1 and Example 6 in Table 2, Table 1 In Reference Example 1, all of the dumplings were torn, whereas in Example 6 of Table 2, the number of torn skins was 3 or less. Therefore, it was suggested that the gyoza skin of the present invention containing the above dietary fiber is also effective for long-term refrigerated storage.

  In Table 3, other materials that improve the effects of the present invention were examined. As shown in Table 3, together with citrus-derived dietary fiber, Example 10 containing 0.5% by mass of thickening polysaccharide based on the mass of raw material powder, active gluten, 2 mass based on the mass of raw material powder In Example 11 in which both were blended and in Example 12 in which both were blended, the elongation of the skin was suppressed as compared to Example 9 in which only citrus-derived dietary fiber was blended. On the other hand, in Comparative Examples 6 to 8 in which thickening polysaccharides and / or active gluten were blended without blending citrus-derived dietary fibers, several dumplings with large skin elongation and tearing of the skin were observed. Only the thickening polysaccharide and / or active gluten were not effective in the present invention. Therefore, it was suggested that it is preferable to further contain a thickening polysaccharide and / or active gluten in addition to the citrus-derived dietary fiber in the dumpling skin. In addition, although not described in the table, as in Reference Example 1 and Example 6 described above, as a result of evaluating the elongation and tearing of the skin on the fifth day of storage in the chilled temperature range, Example 12 was conducted. Also in Example 12, the number of skin tears was 3 or less. Therefore, in addition to the citrus-derived dietary fiber, it was suggested that the skin of the dumpling of the present invention further containing a thickening polysaccharide and the like is also effective for long-term refrigerated storage.

  In Table 4, the influence of the amount of water in the dumpling skin was examined. As shown in Table 4, in the case of a normal dumpling skin, in Reference Example 2 in which the amount of water added during the preparation of the skin was reduced in order to prevent the softening of the skin, from Reference Example 3 with a normal amount of water added Although the skin stretched slightly smaller and the number of dumplings that had been torn was reduced to 3, the texture of the skin was slightly hard. Further, in Reference Examples 4 and 5 in which the amount of water was increased, the elongation of the skin was also increased, and the skin was broken with a majority of the dumplings. On the other hand, in the case of the dumpling skin of the present invention containing dietary fiber derived from citrus fruits, in Example 13 in which the amount of water was slightly increased than usual, the elongation of the skin was suppressed, there was no dumpling in which the skin was torn, and the skin The texture was also good. Further, in Example 14 in which the amount of water was further increased, the elongation of the skin was suppressed, and there were only two dumplings in which the skin was torn, and the texture of the skin was very good. Therefore, in the gyoza skin of the present invention, it is possible to suppress the softening of the skin without reducing the amount of water added. Further, by increasing the amount of water more than usual, the texture of the skin can be improved. It was suggested that it can be done.

3. About other packaged foods Wonton was selected and evaluated as other packaged foods. As Example 15, the mixture of Example 1 was used to prepare a rag-like dough by the same method as the dumpling skin, and the noodle band obtained by rolling through a roll of a noodle making machine was cut and wonton. Skin (80 mm square, thickness 0.6 mm) was prepared. Moreover, 60 mass parts of pork chicken minced meat, 30 mass parts of onions, 4 mass parts of seasonings, 4 mass parts of starch, and 2 mass parts of lard were mixed, and it was made into paste form and prepared the koji. Subsequently, the above-prepared skin was used to wrap the cocoon (6 g), and 10 pieces of about 11 g of raw wonton were prepared. In addition, as Reference Example 5, by the same method as in Example 15, using the skin of Wonton prepared with the formulation of Reference Example 1, the above wrinkles were wrapped and 10 fresh Wontons were prepared. Using these raw wontons, skin tears after 3 days of storage in the chilled temperature zone were evaluated in the same manner as in Example 1. As a result, the raw wonton of Example 15 had no skin tears. On the other hand, the number of raw wonton peels of Reference Example 5 was five.

  As a result of the above examples, by using the wrapping food skin composition of the present invention, the amount of water is reduced during the preparation of the skin, without adjustments such as increasing the thickness of the skin, Even if it is stored in a refrigerated temperature zone for a long time, it will soften and lose its shape in the storage container, and when it is taken out of the container during cooking, the skin stretches or sticks to the container It has been suggested that it is possible to produce a packaged food having a skin of a packaged food that is unlikely to cause a problem that the skin is broken and has a good texture.

  In addition, this invention is not limited to the structure and Example of said embodiment, A various deformation | transformation is possible within the range of the summary of invention.

According to the present invention, it is possible to provide a high-quality packaged food that is stored, distributed, and / or sold in a refrigerated temperature range in the form of a raw packaged food.

Claims (7)

  A wrapping food skin composition containing raw material powder containing flour, wherein citrus-derived and / or soybean-derived dietary fiber is 0.8 to 4.5% by mass based on the mass of the raw material powder. A composition comprising the composition.   The composition according to claim 1, wherein the packaged food is a packaged food that is stored, distributed, and / or sold in a refrigerated or chilled temperature zone in an unheated state before cooking.   The composition according to claim 1 or 2, further comprising a thickening polysaccharide.   The composition according to any one of claims 1 to 3, further comprising active gluten.   5. A crusted food skin made of a dough containing the composition according to any one of claims 1 to 4 and water.   6. A packaged food comprising the peel of the packaged food according to claim 5 and the basket wrapped in the package of the packaged food. A method for suppressing softening of the skin of the packaged food when the packaged food in an unheated state before cooking is stored in a refrigerated or chilled temperature zone,
The method according to claim 1, wherein the skin of the enamel food contains dietary fibers derived from citrus fruits and / or soybeans.