JP2023163542A - Production method of frozen cooked noodle skin food for slow thawing - Google Patents

Abstract

To provide a frozen cooked noodle skin food which, when slowly thawed, exhibits a little degradation of texture and appearance.SOLUTION: A production method of a frozen cooked noodle skin food for slow thawing includes kneading a raw material powder containing wheat flour and tapioca starch with an organic acid and/or an organic acid salt to prepare noodle skin dough of pH 4.0 to 5.6. A mass ratio of the wheat flour and the tapioca starch in the raw material powder is 20:80 to 90:10.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a frozen cooked noodle skin food for slow thawing.

Noodle skin foods such as dumplings, shumai, and xiao long bao have poor storage stability in their raw, uncooked state, and are therefore unsuitable for distribution over a wide area. By cooking the noodle skin food, freezing it, thawing it slowly and selling it, it is possible not only to solve the problem of shelf life, but also to enable wide-area distribution, which makes it possible to reduce costs through mass production. However, conventional noodle skin foods that are frozen and then slowly thawed suffer from deterioration in quality, such as a decrease in the texture of the skin and a decrease in transparency in appearance.

Patent Document 1 discloses that an organic acid and/or an organic acid salt having a pH of 4.0 to 5.5 in a 1% by mass aqueous solution is added to water for preparing noodle dough and water for boiling the obtained noodles. It is stated that by doing this, boiled noodles that have no sour taste or odor, are chewy and easy to loosen, and have excellent storage stability are obtained. Patent Document 2 discloses that noodles or noodle skins having good viscoelastic texture are produced by producing noodle dough using an aqueous solution containing an organic acid and an organic acid salt with a pH of 5.6 to 6.0. It is stated that it can be obtained. Patent Document 3 describes that when noodles are colored red with an anthocyanin-based pigment, the noodle dough is coated with an alkaline earth metal carbonate (e.g. calcium carbonate) on the surface of particles of an organic acid or its acid salt along with the pigment. It is described that by using a coating organic acid, which is an organic acid preparation coated with a sum reaction product, noodles can be colored a vivid bright red.

Japanese Patent Application Publication No. 2002-027930 JP2019-083815A Japanese Patent Application Publication No. 5-344858

The present invention provides a frozen cooked noodle skin food that exhibits little deterioration in texture and appearance even when slowly thawed.

The present inventor has discovered that a frozen cooked noodle skin food produced from a noodle dough of a predetermined pH prepared by kneading raw material flour containing wheat flour and tapioca starch in a predetermined ratio with an organic acid and/or an organic acid salt is It has been found that it has good texture and appearance even after slow thawing.

The present invention provides the following.
[1] A method for producing frozen cooked noodle skin food for slow thawing, comprising:
The method includes preparing noodle dough having a pH of 4.0 to 5.6 by kneading raw material flour containing wheat flour and tapioca starch with an organic acid and/or an organic acid salt;
The mass ratio of the wheat flour and the tapioca starch in the raw material flour is 20:80 to 90:10.
Method.
[2] The method according to [1], wherein the total content of the wheat flour and the tapioca starch in the raw material flour is 50% by mass or more.
[3] The method according to [1] or [2], wherein the tapioca starch is one or more types selected from the group consisting of etherified tapioca starch and acetylated tapioca starch.
[4] Any one of [1] to [3], wherein the raw material flour contains gluten, and the mass ratio of the tapioca starch to the gluten in the raw material flour is 10:1 to 3:1. Method described.
[5] The amount of the organic acid and/or organic acid salt used in preparing the noodle dough is 0.01 to 3 parts by mass per 100 parts by mass of the raw material flour, as the total amount of the organic acid and organic acid salt. The method according to any one of [1] to [4].
[6] The method according to any one of [1] to [5], wherein the noodle skin food is selected from the group consisting of dumplings, shumai, xiaolongbao, and wontons.
[7] The method according to any one of [1] to [6], wherein the slow thawing is thawing under refrigeration.
[8] Producing noodle skins from the noodle skin dough;
Wrapping ingredients in the noodle skin and cooking with heat to produce a noodle skin food;
freezing the noodle skin food;
The method according to any one of [1] to [7], further comprising:

According to the present invention, it is possible to provide a frozen cooked noodle skin food that has good texture and appearance even after slow thawing. More specifically, the frozen cooked noodle skin food obtained by the present invention has excellent viscoelasticity and a good skin texture with less lumpiness due to aging even after slow thawing, and a transparent skin. It can have a good appearance, and even when reheated after slow thawing, a good texture of the skin can be maintained.

The type of noodle skin food produced in the present invention is not particularly limited, but includes, for example, foods in which ingredients are wrapped in noodle skins, such as gyoza, shumai, xiaolongbao, and wonton.

The raw material powder for noodle skins used in the noodle skin food contains wheat flour and tapioca starch. The wheat flour used for the raw material flour may be any flour commonly used in the production of noodle wrappers, and examples thereof include strong flour, semi-strong flour, medium-strength flour, soft flour, durum flour, and whole wheat flour. These flours can be used alone or in combination of two or more.

The tapioca starch used in the raw material flour may be any tapioca starch commonly used for food, and may be unprocessed tapioca starch, processed tapioca starch, or a combination thereof. Preferably modified tapioca starch is used. The processed tapioca starch is preferably one or more types selected from the group consisting of etherified tapioca starch and acetylated tapioca starch. Examples of etherified tapioca starch include hydroxypropylated tapioca starch, carboxymethylated tapioca starch, and the like. Examples of acetylated tapioca starch include acetate tapioca starch. The etherified tapioca starch and acetylated tapioca starch may be crosslinked, and may include, for example, hydroxypropylated phosphorus crosslinked tapioca starch, acetylated adipic acid crosslinked tapioca starch, acetylated phosphoric acid crosslinked tapioca starch, and the like.

The raw material flour contains the wheat flour and tapioca starch in a total amount of preferably 50% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass or more. The mass ratio of the wheat flour (A) and the tapioca starch (B) in the raw material flour may be (A):(B) = 20:80 to 90:10, preferably 30:70 to 70: It is 30. If the content of tapioca starch in the raw material flour is too low, the texture and appearance of the noodle skin after slow thawing will be insufficient. On the other hand, if the content of wheat flour in the raw material flour is too low, the texture of the noodle skins may become insufficient when reheated after slow thawing, and the workability during the production of noodle skin foods (e.g. (noodle making workability, filling workability) and the flavor of the flour in the noodle skin may deteriorate.

In addition to the above-mentioned wheat flour and tapioca starch, the raw material flour may further contain other materials conventionally used in the production of noodle wrappers. Such other materials include, for example, grain flours other than wheat flour; starches other than tapioca starch; proteins such as gluten, soy protein, milk protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; animal and vegetable oils and fats, and emulsification. Fats and oils such as fats and oils, shortening, and powdered oils; sugars such as sucrose, glucose, maltose, oligosaccharides, and sugar alcohols; salt; kansui; sweeteners; calcined calcium; dietary fiber; spices; seasonings; vitamins, minerals, and nutrition Examples include, but are not limited to, reinforcing agents; pigments; fragrances; dextrins (including indigestible ones); swelling agents; emulsifiers; thickeners; water retention agents; preservatives; enzyme agents; pH adjusters; redox agents, etc. . Examples of grain flours other than wheat flour include rice flour, barley flour, waxy barley flour, buckwheat flour, soybean flour, corn flour, and oat flour. Further, examples of starches other than the tapioca starch include potato starch, wheat starch, corn starch, waxy corn starch, rice starch, etc., and these starches may be unprocessed starches or processed starches. These other materials can be used alone or in combination of two or more. The total content of the other materials in the raw material powder used in the present invention is preferably 50% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less. The blending amount of each of the other materials in the raw material flour can be appropriately determined depending on the type of desired noodle skin.

Preferably, the raw material flour contains gluten. The content of gluten in the raw material flour is preferably 1 to 15 parts by mass, more preferably 2 to 15 parts by mass, and even more preferably 2 parts by mass per 100 parts by mass of the total amount of flour and starch in the raw material flour. ~12 parts by mass. Further, it is preferable that the mass ratio of tapioca starch (B) to gluten (C) in the raw material flour is (B):(C)=10:1 to 3:1. Further, from the viewpoint of improving the texture of the noodle skin, it is preferable that the raw material flour contains one or more selected from the group consisting of oils and fats and saccharides. Alternatively, the oils and fats and saccharides may each be separately added to the raw material flour during the production of the noodle dough. The content of the oils and fats and saccharides in the raw material flour or the noodle dough described below is preferably 1 to 10% by mass of oils and fats per 100 parts by mass of the total amount of grain flour and starch in the raw material flour, The sugar content is preferably 0.5 to 5% by mass.

In the present invention, noodle dough is prepared from the above-mentioned raw material flour. The noodle dough can be prepared by kneading the raw material flour with kneading water according to a conventional method. However, the pH of the noodle dough produced in the present invention is from 4.0 to 5.6, preferably from 4.2 to 5.45, more preferably from 4.2 to 5.35. If the pH of the dough is too high, the texture and appearance of the noodle skin after slow thawing will be inadequate. On the other hand, if the pH of the dough is too low, the workability during production of the noodle skin food product tends to decrease, and the viscoelasticity of the noodle skin after slowly thawing tends to decrease. In this specification, the pH of noodle dough refers to the pH (25° C.) of a suspension of 10 g of noodle dough (prepared, not cooked or dried) suspended in 90 mL of water.

In the present invention, the raw material flour is mixed and kneaded with an organic acid and/or an organic acid salt when producing the noodle dough. In this way, noodle dough having a pH within the aforementioned pH range is prepared. For example, in the method of the present invention, the raw material powder may be blended with an organic acid and/or an organic acid salt in advance, and mixed with water (for example, water, salt water, etc.) and kneaded; An organic acid and/or an organic acid salt and water for mixing may be added to the powder and kneaded, or a weakly acidic aqueous solution containing an organic acid and/or an organic acid salt may be used as water for mixing the raw material powder. It may be added to and kneaded. Preferably, the noodle dough is prepared using a weakly acidic aqueous solution containing an organic acid and/or an organic acid salt as a kneading water. The amount of kneading water used for preparing the noodle dough is preferably 25 to 65 parts by mass, more preferably 35 to 50 parts by mass, per 100 parts by mass of raw material flour.

Examples of organic acids used in the preparation of noodle dough include monovalent to trivalent organic acids such as citric acid, malic acid, fumaric acid, gluconic acid, succinic acid, adipic acid, lactic acid, acetic acid, itaconic acid, At least one selected from the group consisting of phytic acid and tartaric acid, preferably at least one selected from the group consisting of citric acid, malic acid, fumaric acid, lactic acid and acetic acid, more preferably lactic acid. can be mentioned. Examples of salts of organic acids include citrate, malate, fumarate, gluconate, succinate, adipate, lactate, acetate, itaconate, phytate and tartrate. Preferably at least one selected from the group consisting of citrate, malate, fumarate, lactate and acetate, more preferably citrate. Examples include acid salts and/or lactate salts. Examples of the salt include sodium salts, potassium salts, magnesium salts, calcium salts, etc., with sodium salts and potassium salts being preferred. The organic acid and organic acid salt used in the present invention are the so-called coating organic acids (containing a neutralization reaction product with an alkaline earth metal carbonate on the surface of particles of an organic acid or an acidic salt thereof) described in Patent Document 3. The organic acid remains coated in the raw dough, such as a coated organic acid preparation, and does not dissolve during cooking. In preparing the noodle dough, either the organic acid or the organic acid salt described above may be used, or both may be used. When using both an organic acid and an organic acid salt, the mass ratio of the organic acid to the organic acid salt may vary depending on the type, but usually organic acid:organic acid salt = 1:0.3 to 20. Bye. In addition, when both an organic acid and an organic acid salt are used, the organic acid of the organic acid salt may be of the same type as the organic acid used in combination or of a different type, but is preferably are of the same type.

The amount of organic acid and/or organic acid salt used to prepare the noodle dough can be adjusted as appropriate depending on the amount of raw material flour and water, the desired pH of the noodle dough, and the like. Preferably, the amount of the organic acid and/or organic acid salt used is 0.01 to 3.0 parts by mass, preferably 0.03 to 3.0 parts by mass, per 100 parts by mass of raw material powder, as the total amount of organic acid and organic acid salt. The amount is 2.0 parts by weight, more preferably 0.1 to 1.0 parts by weight.

The frozen cooked noodle skin food of the present invention is produced from the obtained noodle skin dough. Specifically, noodle skins are produced from the noodle skin dough, and ingredients are wrapped in the noodle skins to produce raw noodle skin foods. Next, the produced raw noodle skin food is heated and cooked to produce a cooked noodle skin food. Subsequently, the cooked noodle skin food is frozen. Conventional means can be used to produce noodle skins from noodle skin dough. For example, noodle wrappers can be produced by combining the prepared dough, then dividing and rolling, or rolling and shaping. Alternatively, a commercially available noodle skin manufacturing machine can be used to prepare noodle skin dough and to manufacture noodle skins from the dough. The produced noodle skin can be used as a skin for noodle skin food. Ordinary means can be used to wrap the ingredients in the noodle wrapper (wrapping). For example, wrapping may be done manually or using a commercially available wrapping machine.

Examples of heating methods for cooking noodle skin foods include grilling, steaming, and boiling. As the water used for the boiling, water, saline solution, acidic water, etc. can be used. Preferably, the heating process gelatinizes the noodle skin food to make it edible. Therefore, specific examples of cooked noodle skin foods produced by the method of the present invention include fried dumplings, boiled dumplings, steamed dumplings, steamed shumai, steamed xiao long bao, fried shumai, fried xiao long bao, and boiled wontons. , etc. The cooked noodle skin food is drained, cooled, etc., if necessary, and then frozen. The freezing treatment may be either quick freezing or slow freezing, but quick freezing is preferred. When freezing, the noodle skin food may be frozen individually, or may be divided into portions for one to several people and frozen. For example, the cooked noodle skin food may be individually frozen and then packaged in portions for one to several people, or the cooked noodle skin food may be packaged in portions for one to several people and then frozen. It's okay. Frozen cooked noodle skin foods may be stored under normal frozen storage conditions.

By the above procedure, the frozen cooked noodle skin food of the present invention can be produced. The frozen cooked noodle skin food produced according to the method of the present invention is eaten after being slowly thawed. When slowly thawing the frozen cooked noodle skin food of the present invention, the frozen noodle skin food may be thawed at room temperature, under running water, or under refrigeration. Preferably, the frozen cooked noodle skin food of the present invention is thawed under refrigeration (preferably at 0 to 10°C).

The frozen cooked noodle skin food of the present invention may be distributed or sold in a frozen state, or may be distributed or sold after being slowly thawed. Preferably, the frozen cooked noodle skin food of the present invention is sold and eaten after being slowly thawed. For example, the frozen cooked noodle skin food of the present invention is slowly thawed under refrigeration between distribution and sale, and can be sold as a refrigerated or chilled food. The thawed noodle skin food may be reheated before consumption, if necessary. The frozen cooked noodle skin food of the present invention has the advantage that there is little deterioration in texture and appearance even when slowly thawed, and it can maintain good texture even when reheated after slow thawing.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited only to these Examples.

[Test 1. Manufacture of gyoza]
Using the formulations listed in Tables 1 to 4, kneading water containing an organic acid and/or its salt is added to the raw flour, mixed, and then kneaded at high speed for 10 minutes using a commercially available horizontal mixer to prepare dough. did. The obtained dough was rolled and cut to produce dumpling wrappers with a thickness of about 0.8 mm and a diameter of about 80 mm. Approximately 15 g of gyoza fillings per skin were placed on the produced gyoza skins, and the ingredients were wrapped in the skin (wrapping) according to a conventional method to produce raw gyoza. Workability during the wrapping was evaluated by 10 trained panelists using the following evaluation criteria, and the score selected by the largest number of participants was adopted.

The produced raw dumplings were steamed in a steamer for 3 minutes. The steamed dumplings were fried in an oiled frying pan. Six pieces of the obtained fried dumplings were placed in containers and quickly frozen in a shock freezer (-30°C). The obtained frozen dumplings were stored in a -20°C freezer for 7 days and then slowly thawed in a 4°C refrigerator for 15 hours. The texture (viscoelasticity, aging feeling) and appearance (transparency) of the dumpling skin after slow thawing were evaluated by 10 trained panelists according to the following evaluation criteria. Regarding the texture, the average score of the 10 evaluations was calculated. Regarding appearance, the rating selected by the largest number of people was used. Furthermore, the slowly thawed dumplings were reheated in a microwave oven until the temperature reached 85°C. After the reheating, the dumplings were cooled to 40° C., and the texture of the skin (viscoelasticity, aged feel, crunch) was evaluated by 10 trained panelists using the following evaluation criteria, and the average score was determined. The results are shown in Tables 1 to 4.

<Evaluation criteria>
(Workability)
○: There is no problem with the wrapping work. △: The dough is difficult to connect, and the wrapping work is slightly hindered. ×: The dough is very difficult to connect, and the wrapping work is hindered. (Skin texture: viscoelasticity)
5 points: Much better viscoelasticity than the control 4 points: Better viscoelasticity than the control 3 points: Slightly better viscoelasticity than the control 2 points: Viscoelasticity equivalent to the control 1 point: Better than the control Poor viscoelasticity (skin texture: aging feeling)
5 points: Slightly less groggy feeling than the control 4 points: Less groggy feeling than the control 3 points: Slightly less groggy feeling than the control 2 points: Slightly less groggy feeling than the control Yes 1 point: Feels rougher than the control (texture of the skin: Hiki)
5 points: The force is much weaker than the control 4 points: The force is weaker than the control 3 points: The force is slightly weaker than the control 2 points: The force is the same as the control 1 point: The force is felt more than the control ( Appearance of skin: Transparent)
5 points: Much more transparent than the control 4 points: More transparent than the control 3 points: Slightly more transparent than the control 2 points: Same transparency as the control 1 point: More transparent than the control low transparency

[Test 2. Manufacture of shumai]
With the formulation shown in Table 5, kneading water containing an organic acid and/or its salt was added to the raw material flour and mixed for 10 minutes to prepare a crumbly dough. The obtained dough was rolled with a noodle roll with a roll gap of 3.2 mm to form a noodle sheet, and was aged for 2 hours. The aged noodle strips were rolled again using a noodle roll to form noodle strips with a thickness of about 0.5 mm, and then cut into squares of 6 x 6 cm to obtain shumai wrappers. The produced shumai wrappers were stuffed with about 18 g of ingredients per piece (wrapping) to produce raw shumai. The workability during the wrapping was evaluated using the same procedure as Test 1.

The produced raw shumai was steamed at 0.5 atm for 8 minutes. Six pieces of the steamed shumai were placed in a container and quickly frozen in a shock freezer (-30°C). The obtained frozen shumai was stored in a -20°C freezer for 7 days and then slowly thawed in a 4°C refrigerator for 15 hours. The texture (viscoelasticity, aging feeling) and appearance (transparency) of the Shumai skin after slow thawing were evaluated using the same procedure as Test 1. Furthermore, the slowly thawed shumai was separately reheated in a microwave oven to 85°C. The texture (viscoelasticity, aged feel, crunch) of the shumai skin cooled to 40°C was evaluated using the same procedure as Test 1. The results are shown in Table 5.

[Test 3. Manufacturing of Xiaolongbao]
Dough was prepared by adding kneading water containing an organic acid and/or its salt to the raw material flour and mixing for 10 minutes with the formulation shown in Table 6. The obtained dough was aged and rolled using a noodle roll to form noodle strips with a thickness of about 1.1 mm, and then cut into squares of 10 x 10 cm to obtain small basket foreskins. Approximately 16 g of ingredients were stuffed into each of the prepared skins (bao bean paste) to produce raw xiao long bao. The workability during the wrapping was evaluated using the same procedure as Test 1.

The produced raw xiaolongbao was steamed at 0.5 atm for 8 minutes. Four pieces of the steamed xiaolongbao were placed in a container and quickly frozen in a shock freezer (-30°C). The obtained frozen xiaolongbao was stored in a -20°C freezer for 7 days and then slowly thawed in a 4°C refrigerator for 15 hours. The texture (viscoelasticity, aging feeling) and appearance (transparency) of the skin of the xiaolongbao after slow thawing were evaluated in the same manner as in Test 1. Furthermore, the slowly thawed xiao long bao was separately reheated in a microwave oven until the temperature reached 85°C. The texture (viscoelasticity, aged feel, and texture) of the skin of the xiaolongbao cooled to 40°C was evaluated in the same manner as in Test 1. The results are shown in Table 6.

Claims (8)

A method for producing a frozen cooked noodle skin food for slow thawing, the method comprising:
The method includes preparing noodle dough having a pH of 4.0 to 5.6 by kneading raw material flour containing wheat flour and tapioca starch with an organic acid and/or an organic acid salt;
The mass ratio of the wheat flour and the tapioca starch in the raw material flour is 20:80 to 90:10.
Method. The method according to claim 1, wherein the total content of the wheat flour and the tapioca starch in the raw material flour is 50% by mass or more. The method according to claim 1, wherein the tapioca starch is one or more types selected from the group consisting of etherified tapioca starch and acetylated tapioca starch. The method according to claim 1, wherein the raw material flour contains gluten, and the mass ratio of the tapioca starch to the gluten in the raw material flour is 10:1 to 3:1. The amount of the organic acid and/or organic acid salt used for preparing the noodle dough is 0.01 to 3 parts by mass per 100 parts by mass of the raw material flour, as the total amount of the organic acid and organic acid salt. The method described in Section 1. 2. The method of claim 1, wherein the noodle skin food is selected from the group consisting of dumplings, shumai, xiaolongbao, and wontons. The method according to claim 1, wherein the slow thawing is thawing under refrigeration. producing noodle skins from the noodle skin dough;
Wrapping ingredients in the noodle skin and cooking with heat to produce a noodle skin food;
freezing the noodle skin food;
The method according to any one of claims 1 to 7, further comprising: