JP2024003518A - Food having stuffing wrapped with noodle covering - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide: a food having stuffing wrapped with a noodle covering in which the noodle covering has an excellent texture and also process suitability during noodle covering production is good; and a production method thereof etc.

SOLUTION: A food having stuffing wrapped with a noodle covering includes at least: stuffing; and a noodle covering with which at least one portion of the stuffing is covered. The noodle covering includes cereal flour, starch, alginic ester, and a starch decomposed product.

SELECTED DRAWING: None

COPYRIGHT: (C)2024,JPO&INPIT

Description

The present invention relates to a wrapped noodle food product, a method for producing the same, and the like. The present invention also relates to a method for producing a heat-treated wrapped noodle product. Furthermore, the present invention also relates to noodle strips etc. that are suitably used to cover ingredients that become the filling of wrapped noodle strip foods.

Wrapped noodle products, such as gyoza, are popular among consumers not only for their taste but also for the unique texture of the noodle strips (generally referred to simply as "noodle wrappers" or "noodle wrappers"). It has become widespread not only in Asia but also in Western countries. Improving the texture of noodle strips can be expected to lead to an increase in the commercial value of wrapped noodle strip foods, and various studies have been made to improve the texture of noodle strips.

For example, in order to impart a soft texture to the skin of dumplings and the like, it has been proposed to include a starch decomposition product having a specific structure in the skin (Patent Document 1).

Furthermore, in order to suppress the deterioration of the crispiness of the skin of fried dumplings over time, it has been proposed to attach grain flour and a specific starch hydrolyzate to the outer surface of the skin (Patent Document 2). .

In addition, in order to solve the problem that the ears (where the skin meets) become hard when cooking frozen microwave-up dumplings in the microwave, it has been proposed to apply an aqueous solution of starch decomposition product to the skin. (Patent Document 3).

However, with the conventional technology, it is difficult to say that the texture of the noodle strips of wrapped noodle products has been sufficiently improved. There was still room for consideration regarding the combination of smoothness, etc.

On the other hand, wrapped noodle products are required to be able to be industrially produced continuously, so it is important that the noodle products of wrapped and filled noodle products have good manufacturing process suitability to enable continuous production.

Japanese Patent Application Publication No. 2018-174764 International Publication No. 2004/004493 Japanese Patent Application Publication No. 2005-65533

The present invention has been made in view of the above-mentioned circumstances, and an object of the present invention is to provide noodle strips with excellent texture (preferably appropriate softness, elasticity, chewiness, and smoothness). It has a good texture) and is also suitable for the process during the production of noodle sheets (e.g., peelability from the roller of a roll-type noodle making machine, peelability from a molding machine, difficulty in sticking during the heating process, etc.). It is an object of the present invention to provide a good wrapped noodle product and a method for producing the same.

As a result of intensive studies aimed at solving the above-mentioned problems, the present inventors found that noodle strips containing grain flour, starch, alginate ester, and starch decomposition products have excellent texture and are suitable for manufacturing processes. The present invention was completed by finding that the present invention was good and conducting further research.
That is, the present invention is as follows.

[1] A wrapped noodle food product comprising at least an filling and a noodle sheet covering at least a part of the filling,
A food product, wherein the noodle strip contains grain flour, starch, alginic acid ester, and starch decomposition product.
[2] The amount of alginate ester contained in the noodle sheet is 0.01 to 2.7% by weight based on the total weight of the raw materials for the noodle sheet, and the amount of starch decomposition products contained in the noodle sheet is The food according to [1], wherein the amount is 0.5 to 13% by weight based on the total weight of the raw material of the band.
[3] The food according to [1] or [2], wherein the weight ratio of grain flour and starch contained in the noodle strip is grain flour: starch = 1:0.1 to 20.
[4] The food according to any one of [1] to [3], wherein the starch decomposition product contained in the noodle strip has a DE value of 2 to 40.
[5] The food according to any one of [1] to [4], wherein the raw starch of the starch decomposition product contained in the noodle strip is derived from corn or tapioca.
[6] Any one of [1] to [5], wherein the starch contained in the noodle strip is at least one selected from the group consisting of raw starch, acetic acid starch, hydroxypropyl starch, and phosphoric acid crosslinked starch. Foods listed in.
[7] The food according to any one of [1] to [6], wherein the wrapped noodle product is a heat-treated wrapped noodle product.
[8] The food according to [7], wherein the heat treatment includes boiling heating and/or steaming heating.
[9] The food according to any one of [1] to [8], wherein the wrapped noodle product is a gyoza.
[10] The food according to any one of [1] to [9], wherein the wrapped noodle product is a frozen food.
[11] A method for producing a heat-treated wrapped noodle product, the method comprising subjecting a wrapped noodle product having at least an filling and a noodle strip covering at least a portion of the filling to heat treatment. ,
The manufacturing method, wherein the noodle strip contains grain flour, starch, alginic acid ester, and starch decomposition product.
[12] The amount of alginate ester contained in the noodle sheet is 0.01 to 2.7% by weight based on the total weight of the raw materials for the noodle sheet, and the amount of starch decomposition products contained in the noodle sheet is The manufacturing method according to [11], wherein the amount is 0.5 to 13% by weight based on the total weight of the raw material of the band.
[13] The production method according to [11] or [12], wherein the weight ratio of grain flour and starch contained in the noodle strip is grain flour: starch = 1:0.1 to 20.
[14] The production method according to any one of [11] to [13], wherein the starch decomposition product contained in the noodle strips has a DE value of 2 to 40.
[15] The production method according to any one of [11] to [14], wherein the raw starch of the starch decomposition product contained in the noodle strip is derived from corn or tapioca.
[16] Any one of [11] to [15], wherein the starch contained in the noodle strip is at least one selected from the group consisting of raw starch, acetic acid starch, hydroxypropyl starch, and phosphoric acid crosslinked starch. The manufacturing method described in.
[17] The manufacturing method according to any one of [11] to [16], wherein the heat treatment includes boil heating and/or steam heating.
[18] The manufacturing method according to any one of [11] to [17], wherein the wrapped noodle product is a gyoza.
[19] A method for producing a frozen food comprising freezing a heat-treated wrapped noodle product obtained by the production method according to any one of [11] to [18].
[20] A method for producing a wrapped noodle strip food, the method comprising covering at least a part of the ingredients that become the filling of the wrapped noodle strip food with a noodle strip,
The manufacturing method, wherein the noodle strip contains grain flour, starch, alginic acid ester, and starch decomposition product.
[21] The amount of alginate ester contained in the noodle sheet is 0.01 to 2.7% by weight based on the total weight of the raw materials for the noodle sheet, and the amount of starch decomposition products contained in the noodle sheet is The manufacturing method according to [20], wherein the amount is 0.5 to 13% by weight based on the total weight of the raw material of the band.
[22] The production method according to [20] or [21], wherein the weight ratio of grain flour and starch contained in the noodle strip is grain flour: starch = 1:0.1 to 20.
[23] The production method according to any one of [20] to [22], wherein the starch decomposition product contained in the noodle strips has a DE value of 2 to 40.
[24] The production method according to any one of [20] to [23], wherein the raw starch of the starch decomposition product contained in the noodle strips is derived from corn or tapioca.
[25] Any one of [20] to [24], wherein the starch contained in the noodle strip is at least one selected from the group consisting of raw starch, acetic acid starch, hydroxypropyl starch, and phosphoric acid cross-linked starch. The manufacturing method described in.
[26] The manufacturing method according to any one of [20] to [25], which comprises subjecting the wrapped noodle strip food to heat treatment.
[27] The manufacturing method according to [26], wherein the heat treatment includes boil heating and/or steam heating.
[28] The manufacturing method according to any one of [20] to [27], wherein the wrapped noodle product is a gyoza.
[29] A method for producing a frozen food comprising freezing a wrapped noodle product obtained by the production method according to any one of [20] to [28].
[30] A noodle sheet containing grain flour, starch, alginate ester, and starch decomposition product.
[31] The amount of alginate ester contained in the noodle sheet is 0.01 to 2.7% by weight based on the total weight of the raw materials for the noodle sheet, and the amount of starch decomposition products contained in the noodle sheet is The noodle strip according to [30], wherein the amount is 0.5 to 13% by weight based on the total weight of the raw materials for the strip.
[32] The noodle strip according to [30] or [31], wherein the weight ratio of grain flour and starch contained in the noodle strip is 1:0.1 to 20.
[33] The noodle strip according to any one of [30] to [32], wherein the starch decomposition product contained in the noodle strip has a DE value of 2 to 40.
[34] The noodle strip according to any one of [30] to [33], wherein the raw starch of the starch decomposition product contained in the noodle strip is derived from corn or tapioca.
[35] Any one of [30] to [34], wherein the starch contained in the noodle strip is at least one selected from the group consisting of raw starch, acetic acid starch, hydroxypropyl starch, and phosphoric acid cross-linked starch. The noodle belt described in.
[36] The noodle strip according to any one of [30] to [35], wherein the noodle strip is for covering at least a portion of an ingredient that becomes the filling of a wrapped noodle strip food.
[37] The noodle strip according to [36], wherein the wrapped noodle strip food is a heat-treated wrapped noodle strip food.
[38] The noodle strip according to [37], wherein the heat treatment includes boiling heating and/or steaming heating.
[39] The noodle strip according to any one of [36] to [38], wherein the wrapped noodle strip food is a gyoza.
[40] The noodle strip according to any one of [36] to [39], wherein the wrapped noodle strip food is a frozen food.
[41] A food containing the food according to any one of [1] to [10] or the noodle strip according to any one of [30] to [40] as one of the ingredients.

According to the present invention, there is provided a wrapped noodle food product in which the noodle strips have an excellent texture and are suitable for the manufacturing process of the noodle strips. The wrapped noodle strip food of the present invention preferably has a texture of the noodle strips that has appropriate softness, elasticity, chewiness, and smoothness. In addition, the noodle strips used in the wrapped noodle strip food of the present invention preferably do not stick to the rollers of a roll-type noodle machine and maintain good releasability during production (dough forming). It is possible.
Further, according to the present invention, a method for producing a heat-treated wrapped noodle product is also provided. The heat-treated wrapped noodle strip food obtained by the production method has an excellent texture and is suitable for the process during the production of the noodle strips.
Further, according to the present invention, there is also provided a noodle strip that can be suitably used to cover at least a portion of the ingredients that become the filling of a wrapped noodle strip food. The noodle strips of the present invention have excellent texture and are suitable for manufacturing processes.

One of the characteristics of the wrapped noodle strip food of the present invention is that the noodle strip contains grain flour, starch, alginate ester, and starch decomposition product.

In the present invention, a "wrapped noodle product" refers to a bean paste (generally also referred to as a "middle ingredient" or a "filling") and a noodle belt covering at least a portion of the bean paste (generally referred to simply as a "skin" or a "filling"). Refers to foods that have at least (also referred to as "noodle wrappers" etc.) The number of noodle strips that cover at least a portion of the filling may be one or two or more. Specific examples of wrapped noodle products include dumplings (e.g. boiled dumplings, steamed dumplings, fried dumplings, etc.), shumai, wontons, xiao long bao, spring rolls, baozi, ravioli, Chinese steamed buns, etc. Not limited.
Note that the wrapped noodle food can be heat-treated as described below, but the term "wrapped noodle food" in this specification refers to the wrapped noodle food that has been heat-treated, and the heat-treated It is a general term for wrapped noodle products that have not been treated with (so-called raw state), and unless otherwise specified, refers to either or both of these. In this specification, a wrapped noodle product in a raw state that has not been subjected to heat treatment may be referred to as a "raw wrapped noodle product" (eg, raw dumplings, etc.).

The "noodle belt" of the wrapped noodle belt food of the present invention refers to a food component that covers at least a portion of the filling. Specifically, a noodle sheet is a food component made from dough (kneaded raw materials) formed into a desired shape. The shape of the noodle strip is not particularly limited as long as it can cover the filling, and examples thereof include sheet shape (including plate shape and plate shape), bag shape, cup shape, cylinder shape, and the like.

The "cereal flour" used in the present invention refers to a powdery or granular food material obtained by milling or crushing grains, and specific examples include wheat flour, rice flour, corn flour, barley flour, and buckwheat flour. Examples include, but are not limited to, potato flour, soybean flour, adzuki bean flour, millet flour, millet flour, and millet flour. These grain flours may be used alone or in combination of two or more.

The method for producing grain flour is not particularly limited, and grain flour produced by a method known per se or a method analogous thereto may be used. Further, in the present invention, commercially available grain flour may be used.

The "starch" used in the present invention is a general term for raw starch (unprocessed starch) and processed starch. In other words, starch is at least one selected from the group consisting of raw starch and processed starch. Here, "raw starch" refers to unprocessed starch, that is, unmodified starch that has not been subjected to any physical treatment, chemical treatment, or enzymatic treatment. Specific examples of raw starch include, but are not limited to, non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch, waxy corn starch, high amylose corn starch, tapioca starch, sago palm starch, mung bean starch, potato starch, sweet potato starch, etc. . Moreover, "processed starch" refers to starch that has been subjected to at least one processing treatment selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment. Examples of chemically treated starches include acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium starch octenylsuccinate, acetic acid starch, oxidized starch, hydroxypropyl starch, and hydroxypropylated starch. Examples include phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, phosphoric acid starch, phosphoric acid cross-linked starch, etc., and physical treatments (simple chemical treatments such as acid treatment, alkali treatment, bleaching, etc. at the level of hydrolysis) Examples of starch that has undergone enzymatic treatment include pregelatinized starch, moist heat treated starch, oil and fat processed starch, acid treated starch, alkali treated starch, and bleached starch. Examples of the starch include enzyme-treated starch. The modified starch may be one that has been subjected to one processing treatment selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment; The material may be subjected to two or more processing treatments selected from the group consisting of: The starch used as a raw material for processed starch is not particularly limited, and includes, for example, non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch, waxy corn starch, high amylose corn starch, tapioca starch, sago starch, mung bean starch, potato starch, sweet potato starch, etc. can be mentioned. These starches may be used alone or in combination of two or more. In addition, "starch" in the present invention means something isolated from plants such as grains, and is distinguished from starch contained in plants.

The starch used in the present invention is preferably raw starch (e.g., non-glutinous rice starch, wheat starch, corn starch, waxy corn starch, high amylose corn starch, tapioca starch, potato starch, etc.) from the viewpoint of improving the texture of the noodle strips. ), acetic acid starch (e.g., acetic acid tapioca starch, acetic acid potato starch, etc.), hydroxypropyl starch (e.g., hydroxypropyl tapioca starch, hydroxypropyl potato starch, etc.), phosphoric acid cross-linked starch (e.g., phosphoric acid cross-linked tapioca starch, phosphoric acid cross-linked potato starch, etc.).

The method for producing starch is not particularly limited, and starch produced by a method known per se or a method analogous thereto may be used. Further, in the present invention, commercially available starch may be used.

The "alginate ester" used in the present invention refers to an alcohol (e.g., ethylene glycol, propylene Refers to a compound in which dihydric alcohols such as glycol are linked with an ester bond. The degree of esterification of the alginate ester is not particularly limited, but is usually 40% or more. Furthermore, the molecular weight and constituent sugar ratio of the alginate ester are not particularly limited.

From the viewpoint of availability and cost, the alginate ester used in the present invention is preferably ethylene glycol alginate or propylene glycol alginate, more preferably propylene glycol alginate.

The method for producing alginate ester is not particularly limited, and those produced by a method known per se or a method analogous thereto may be used. For example, alginic acid ester can be produced by extracting and purifying alginic acid from a natural product (eg, seaweed, etc.) and esterifying it. Further, in the present invention, commercially available alginic acid esters may be used.

The term "starch decomposition product" used in the present invention refers to a food material obtained by reducing the molecular weight of starch (hydrolysis), and is a concept that includes dextrin, maltodextrin, powdered candy, and the like. The starch used as a raw material for the starch decomposition product (herein sometimes referred to as "raw starch") is not particularly limited, and may be either raw starch or processed starch. In addition, the origin of starch (raw material starch) used as a raw material for starch decomposition products is not particularly limited, and the raw material starch may be, for example, rice (non-glutinous rice, glutinous rice), wheat, corn (e.g., dent corn, waxy corn, high-quality corn). amylose corn, etc.), tapioca, sago palm, mung bean, potato, sweet potato, etc. Among these, the raw material starch for the starch decomposition product is preferably derived from corn or tapioca from the viewpoint of improving texture. Specific examples of starch (raw starch, processed starch) used as a raw material for starch decomposition products include those similar to those exemplified in the explanation of "starch" used in the present invention (above). Furthermore, the method for reducing the molecular weight of starch is not particularly limited, and can be carried out, for example, by hydrolyzing starch with an enzyme (eg, α-amylase, etc.), an acid (eg, hydrochloric acid, etc.), an oxidizing agent, or the like.

The DE value of the starch decomposition product used in the present invention is preferably 2 to 40, more preferably 2 to 26 from the viewpoint of taste. The lower limit of the DE value of the starch decomposition product is, for example, 2 or more, 4 or more, 6 or more, 8 or more, 10 or more, 12 or more, 14 or more, 16 or more, 18 or more, 20 or more, 22 or more, 24 or more, 26 or more. , 28 or more, 30 or more, 32 or more, 34 or more, 36 or more, 38 or more, etc. Further, the upper limit of the DE value of the starch decomposition product is, for example, 40 or less, 38 or less, 36 or less, 34 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, It may be 16 or less, 14 or less, 12 or less, 10 or less, 8 or less, 6 or less, etc. These upper and lower limits may be combined arbitrarily, and examples of combinations of upper and lower limits include 2 to 6, 6 to 8, 10 to 14, 14 to 18, 18 to 22, 16 to 22, 22 to 26. etc. That is, the DE value of the starch decomposition product may be 2 to 6, 6 to 8, 10 to 14, 14 to 18, 18 to 22, 16 to 22, or 22 to 26, etc., in one embodiment.
Here, the "DE (Dextrose Equivalent) value" is an index of the degree of decomposition of the starch decomposition product, and it can be said that the higher the DE value of the starch decomposition product, the more advanced the decomposition is. In the present invention, the DE value of the starch decomposition product is measured by Somogi's modified method (Starch Sugar Related Industrial Analysis Method, edited by Starch Sugar Technical Committee, Food Chemical Newspaper Co., Ltd., pp. 11-13).

The starch decomposition product used in the present invention may be optionally subjected to other treatments in addition to the low molecular weight treatment (reducing the starch to low molecular weight), as long as the object of the present invention is not impaired. In one embodiment, the starch decomposition product used in the present invention may be treated with a branching enzyme, or in another embodiment, it may not be treated with a branching enzyme. good. Here, "branching enzyme treatment" refers to allowing a branching enzyme to act on starch. "Branch-forming enzymes" is a general term for enzymes that catalyze a transfer reaction that cleaves α-1,4-glucoside bonds in α-glucan chains and forms branched structures with α-1,6-glucoside bonds. It is also commonly referred to as a "branching enzyme."

The method for producing the starch decomposition product is not particularly limited, and those produced by a method known per se or a method analogous thereto may be used. Further, in the present invention, a commercially available starch decomposition product may be used.

The noodle strips used in the present invention may optionally contain ingredients other than grain flour, starch, alginate ester, and starch decomposition product, as long as the object of the present invention is not impaired. Optional ingredients that the noodle strips may contain other than grain flour, starch, alginate esters, and starch decomposition products include, for example, salt, sweeteners, spices, extracts, fats and oils, eggs, milk, and seasonings. , gluten, dietary fiber, vegetable protein, amino acids, vitamins, minerals, organic salts, inorganic salts, water, food additives, etc., but are not limited to these. These optional components may be used alone or in combination of two or more.

The method for producing the noodle strips is not particularly limited, and the noodle strips used in the present invention can be produced by a method known per se or a method analogous thereto. For example, to explain a sheet-like noodle strip as an example, water is added to grain flour, starch, alginate ester, and starch decomposition product (or grain flour, starch, alginate ester, starch decomposition product, and optional ingredients). After kneading, the resulting dough is rolled into a sheet using a roll-type noodle machine or the like, and then cut or punched into a desired shape to produce a sheet-like noodle strip.

Examples of water that can be used in the production of noodle strips include, but are not limited to, distilled water, purified water such as ion-exchanged water, tap water, alkaline electrolyzed water, brine (alkaline salt aqueous solution), etc. Water that is suitable for food production may be used without restriction.

The thickness of the noodle strip is not particularly limited and can be selected appropriately depending on the form of the noodle strip, the type and size of the wrapped noodle food, etc., but is usually 0.2 to 5 mm, preferably 0.3 mm. 3 mm, more preferably 0.5 to 2 mm, still more preferably 0.6 to 1.6 mm.

The shape of the noodle strip is not particularly limited and can be selected as appropriate depending on the shape of the noodle strip, the type of wrapped noodle strip food, etc. However, in one embodiment, when the noodle strip is in the form of a sheet, the shape of the noodle strip (plane Examples of the shape include a circle, an ellipse, a rectangle, and a polygon.

The amount of grain flour contained in the noodle strip is preferably 10% by weight or more based on the total weight of the raw materials for the noodle strip, from the viewpoint of improving the texture of the noodle strip and suitability for the manufacturing process. It is more preferably 12% by weight or more, particularly preferably 25% by weight or more. In addition, the amount of grain flour contained in the noodle strips is preferably 80% by weight or less based on the total weight of the raw materials for the noodle strips, from the viewpoint of improving the texture of the noodle strips and the suitability of the manufacturing process. It is more preferably 75% by weight or less, particularly preferably 70% by weight or less.
Here, the "total weight of raw materials" of the noodle strip is calculated by summing up the weights of food materials used to manufacture the noodle strip. For example, if a noodle sheet is manufactured by adding water to grain flour, starch, alginate ester, and starch decomposition product, kneading it, and molding the resulting dough into a desired shape, the raw material for the noodle sheet is are grain flour, starch, alginate ester, starch decomposition product, and water, and therefore, by summing these weights, the total weight of the raw materials for the noodle strips can be calculated. In addition, since the weight of the noodle strips included in the raw wrapped bean paste noodle strip food is the same as the total weight of the raw materials for the noodle strips, it is also possible to measure the weight of the noodle strips included in the raw wrapped bean paste noodle strip food. The total weight of raw materials is determined.

The amount of starch contained in the noodle strip is preferably 1% by weight or more, more preferably 2% by weight or more, based on the total weight of the raw materials for the noodle strip, from the viewpoint of improving the texture of the noodle strip. The content is particularly preferably 4% by weight or more. In addition, the amount of starch contained in the noodle strip is preferably 65% by weight or less, more preferably 60% by weight or less based on the total weight of the raw materials for the noodle strip, from the viewpoint of improving the texture of the noodle strip. % or less, particularly preferably 45% by weight or less.

The amount of alginate ester contained in the noodle strips is preferably 0.01% by weight or more based on the total weight of the raw materials for the noodle strips, from the viewpoint of improving the texture of the noodle strips and the suitability of the manufacturing process. The content is more preferably 0.05% by weight or more, particularly preferably 0.08% by weight or more. In addition, the amount of alginate ester contained in the noodle strips is preferably 2.7% by weight based on the total weight of the raw materials for the noodle strips, from the viewpoint of improving the texture of the noodle strips and the suitability of the manufacturing process. The content is preferably at most 2.5% by weight, particularly preferably at most 2.3% by weight.

The amount of starch decomposition products contained in the noodle strips is preferably 0.5% by weight or more based on the total weight of the raw materials for the noodle strips, from the viewpoint of improving the texture of the noodle strips and the suitability of the manufacturing process. It is more preferably 0.8% by weight or more, particularly preferably 3% by weight or more. In addition, the amount of starch decomposition products contained in the noodle strips is preferably 13% by weight or less based on the total weight of the raw materials for the noodle strips, from the viewpoint of improving the texture of the noodle strips and the suitability of the manufacturing process. It is more preferably 12% by weight or less, particularly preferably 10% by weight or less.

The total amount of grain flour, starch, alginate ester, and starch decomposition products contained in the noodle strips is usually 65 to 85% by weight, preferably 70 to 80% by weight, based on the total weight of the raw materials for the noodle strips. .

The weight ratio of grain flour and starch (grain flour: starch) contained in the noodle strips is preferably 1:0.1 to 20 from the viewpoint of improving the texture of the noodle strips and the suitability of the manufacturing process. , more preferably 1:0.2-18, particularly preferably 1:0.7-15.

The weight ratio of the total grain flour and starch contained in the noodle strips to the alginate ester ((grain flour + starch): alginate ester) is determined from the viewpoint of improving the texture of the noodle strips and the suitability of the manufacturing process. The ratio is preferably 1:0.0001 to 0.04, more preferably 1:0.0005 to 0.035, particularly preferably 1:0.001 to 0.03.

The weight ratio between the total grain flour and starch contained in the noodle strips and the starch decomposition product ((cereal flour + starch): starch decomposition product) is a point of view that improves the texture of the noodle strips and the process suitability during manufacturing. Therefore, the ratio is preferably 1:0.005 to 0.2, more preferably 1:0.01 to 0.18, particularly preferably 1:0.04 to 0.15.

The "bean paste" of the wrapped noodle strip food of the present invention refers to an ingredient at least partially covered (wrapped) by the noodle strip.

The food material that can be contained in the filling of the wrapped noodle food of the present invention (that is, the food material used as the raw material for the filling) is not particularly limited, and food materials that can be generally used for the filling of the wrapped noodle food can be It can be selected as appropriate depending on the type of wrapped noodle food. Specific examples of food materials that the bean paste may contain include meat (e.g., livestock meat such as beef and pork; poultry meat such as chicken; seafood meat such as fish, shrimp, and crab meat), vegetables (e.g., cabbage, cabbage, spinach, green onion, onion, leek, etc.), grains (e.g., flour such as wheat flour, bread crumbs, noodles, rice, buckwheat, corn, etc.), potatoes (e.g., sweet potato, potato, taro, yams) ), legumes (e.g., soybeans, kidney beans, broad beans, okara, tofu, etc.), seaweed (e.g., kelp, hijiki, wakame, seaweed, etc.), eggs (e.g., chicken eggs (whole eggs, egg yolks, egg whites) , quail eggs, etc.), milk (e.g., milk, cream, cheese, etc.), fruits, mushrooms, seasonings (e.g., Worcestershire sauce, oyster sauce, soy sauce, vinegar, dashi, seasoning sauce, sauce, dressing, miso) , roux, sake, mirin, etc.), salt, sweeteners (e.g., sugar, honey, artificial sweeteners, etc.), spices (e.g., pepper, nutmeg, garlic, ginger, etc.), starch (raw starch, processed starch) , fats and oils (e.g., edible vegetable oils, edible animal fats, butter, margarine, shortening, etc.), amino acids, vitamins, minerals, organic salts, inorganic salts, extracts, water, food additives (e.g., preservatives, pH adjusters, fragrances, colorants, polysaccharide thickeners, etc.). These food materials may be used alone or in combination of two or more.

The method for producing the bean paste is not particularly limited, and the bean paste used in the present invention may be produced by a method known per se or a method analogous thereto. For example, the bean paste can be produced by mincing or shredding raw materials (eg, meat, vegetables, etc.) as necessary, and then mixing the mixture with a mixer or the like. Moreover, the method for producing the bean paste may include heating the bean paste or its raw material as necessary.

In the wrapped noodle strip food of the present invention, the mode of covering the bean paste with the noodle strip is not particularly limited as long as the noodle strip covers at least a part of the bean paste, and may vary depending on the type of the wrapped noodle strip food, etc. It can be selected as appropriate. For example, a single noodle strip may cover the entire filling, as in common gyoza, or multiple (two or more) noodle strips may cover the entire filling, as in common ravioli. It may be coated. Alternatively, the filling may have a portion that is not covered by the noodle strip, as in common shumai.

The wrapped noodle food product of the present invention can be produced by a method known per se or a method analogous thereto, depending on the type of the wrapped noodle food product.

The method for producing a wrapped noodle food of the present invention may include covering at least a portion of the ingredients that become the filling of the wrapped noodle food with a noodle strip. In the method for producing the wrapped noodle strip food of the present invention, the method for covering the filling material to be the filling with the noodle strip is not particularly limited, and may be carried out by a method known per se or a method analogous thereto. The filling material to be the filling may be covered with the noodle strip using conventional equipment such as a bean wrapping machine or a molder, or may be performed manually without using any equipment. Here, the amount of the bean paste covered by the noodle strip and the amount of the noodle strip used to cover the ingredients that will become the bean paste may be adjusted as appropriate depending on the type, size, etc. of the wrapped noodle strip food. , not particularly limited.

In one embodiment, the method for producing a wrapped noodle food product of the present invention may include subjecting the wrapped noodle food product to heat treatment. When the method for producing a wrapped noodle strip food of the present invention includes subjecting the wrapped noodle strip food to heat treatment, the degree of heating can be adjusted as appropriate depending on the purpose of the heat treatment, etc.; In one embodiment, the wrapped noodle product can be put into a state suitable for eating. That is, the wrapped noodle food of the present invention may be a heat-treated wrapped noodle food as one embodiment.

In the present invention, "heat-treated wrapped noodle food" refers to a food that has been subjected to heat treatment (e.g., boiling heating, steaming heating, etc.) and is in a state suitable for eating, or is in a state suitable for eating. It refers to a wrapped noodle product that has been processed at least once. The heat-treated wrapped noodle food is in a state suitable for eating, or has passed through a state suitable for eating at least once, so it is different from the wrapped noodle food for heat processing described below. It is not necessarily necessary to subject the food to heat treatment before eating. That is, the heat-treated wrapped noodle strip food can be provided (sold, shipped) to consumers etc. in a state where it can be eaten as is. In addition, as described below, the heat-treated wrapped noodle product can be frozen and provided to consumers as a frozen food, but in that case, the heat-treated wrapped noodle product in a frozen state can be frozen for a short time It can also be brought into a state suitable for eating by subjecting it to thawing treatment (eg, microwave heating, etc.).

In one embodiment, the wrapped noodle food of the present invention may be a wrapped noodle food for heat treatment. In the present invention, the term "wrapped noodle food for heat treatment" refers to a wrapped noodle food that has not been subjected to heat treatment to bring it into a state suitable for eating. The wrapped noodle strip food for heat treatment has never been heat treated to make it suitable for consumption, so it is absolutely necessary to subject it to heat treatment before consumption. Wrapped and filled noodle products for heat treatment include raw wrapped and filled noodle products that have not been heat-treated, as well as raw wrapped and filled noodle products that have been heat-treated to a degree that is not suitable for eating. Included.

When the method for producing a wrapped noodle strip food of the present invention includes subjecting the wrapped noodle strip food to heat treatment, the method of heat treatment is not particularly limited, and any method commonly used for heat treatment of the wrapped noodle strip food is not particularly limited. It may be a method. Examples of heat treatment methods include wet heating (e.g., boiling heating, steaming heating, etc.), dry heating (e.g., grilling heating, stir-frying heating, etc.), dielectric heating, etc. (e.g., microwave heating, etc.), and these two methods. Examples include combinations of more than one type (eg, steaming, heating, etc.). Heating conditions (e.g., heating temperature, heating time, etc.) are not particularly limited and can be adjusted as appropriate depending on the heat treatment method, etc., but the heating temperature is usually 80 to 260 ° C., preferably 90 to 230 ° C., more preferably is 90 to 100°C, and the heating time is usually 1 to 15 minutes, preferably 3 to 10 minutes.

When the method for producing a wrapped noodle strip food of the present invention includes subjecting the wrapped noodle strip food to heat treatment, the heat treatment may include wet heating ( Examples include boil heating, steam heating, etc.), and it is more preferable to include boil heating and/or steam heating. Here, "wet heating" refers to a heating method that uses an aqueous liquid (such as water) or steam as the main heat medium. "Boiling heating" refers to a heating method using an aqueous liquid (water, etc.) as the main heat medium, and is a concept that includes boiling heating and simmering heating. "Steam heating" refers to a heating method that uses water vapor as the main heat medium. Wet heating (eg, boil heating, steam heating, etc.) can be performed by a method known per se or a method analogous thereto.

When the wrapped noodle strip food of the present invention is, as one aspect, a heat-treated wrapped noodle strip food, the heat treatment may include wet heating (e.g., It is preferable to include boil heating, steam heating, etc.), and it is more preferable to include boil heating and/or steam heating. That is, the heat-treated wrapped noodle food is preferably a wet-heat-treated wrapped noodle food, more preferably a wrapped noodle food that has been boiled and/or steamed. The wet heat-treated wrapped noodle food (for example, the wrapped noodle food that has been boiled and/or steamed) may be subjected to other heat treatments in addition to wet heating.

In one embodiment, the wrapped noodle food of the present invention is a wrapped noodle food for heat treatment, and from the viewpoint of significantly improving the texture of the noodle, the heat treatment may include wet heating (e.g. It is preferable to include boil heating, steam heating, etc.), and it is more preferable to include boil heating and/or steam heating. That is, the wrapped noodle food for heat treatment is preferably a wrapped noodle food for wet heat treatment, more preferably a wrapped noodle food for boiling heating and/or steaming heat treatment. In addition to wet heating, the wrapped noodle food for wet heating treatment (eg, the wrapped noodle food for boiling heating and/or steaming heating treatment) may be subjected to other heat treatments.

When the method for producing a wrapped noodle food of the present invention includes subjecting the wrapped noodle food to heat treatment, there is no particular restriction on the timing of subjecting the wrapped noodle food to the heat treatment. For example, the method for producing a wrapped noodle food of the present invention may include freezing the wrapped noodle food, as described below, and in that case, the time when the wrapped noodle food is subjected to heat treatment is This may be before freezing the noodle-filled food, or after freezing the wrapped noodle-wrapped food (for example, when thawing it). Further, after the frozen wrapped noodle product is thawed, it may be separately subjected to heat treatment.

The method for producing a wrapped noodle food product of the present invention may include, in one embodiment, freezing the wrapped noodle food product. That is, the wrapped noodle strip food of the present invention may be a frozen food (frozen wrapped noodle strip food) as one embodiment. Types of frozen foods obtained by freezing the wrapped noodle strip food of the present invention (frozen wrapped noodle strip food) include frozen dumplings (e.g., frozen boiled dumplings, frozen steamed dumplings, frozen fried dumplings, etc.), frozen shumai , frozen wontons, frozen xiao long bao, frozen spring rolls, frozen baozi, frozen ravioli, frozen Chinese steamed buns, etc., but are not limited to these.

When the method for producing a wrapped noodle food of the present invention includes freezing the wrapped noodle food, the freezing method is not particularly limited, and may be carried out by a method known per se or a method analogous thereto. Freezing conditions (freezing temperature, etc.) are also not particularly limited and can be adjusted as appropriate.

When the method for producing a wrapped noodle food of the present invention includes freezing the wrapped noodle food, there is no particular restriction on the timing of freezing the wrapped noodle food. For example, the method for producing a wrapped noodle food of the present invention may include subjecting the wrapped noodle food to heat treatment, as described above, and in that case, the time to freeze the wrapped noodle food may be This may be done after the bean paste noodle food is subjected to heat treatment.

In one aspect, when the wrapped noodle food of the present invention is a heat-treated wrapped noodle food, the food may be frozen and provided as a frozen food.
In another aspect, when the wrapped noodle food of the present invention is a wrapped noodle food for heat treatment, the food may be frozen and provided as a frozen food.

When the method for producing a wrapped noodle product of the present invention includes freezing the wrapped noodle product, a method for thawing the frozen wrapped noodle product (e.g., wet heating, microwave heating, natural thawing, etc.) ) is not particularly limited, and can be carried out by a method known per se or a method analogous thereto. For example, a frozen wrapped noodle product may be thawed so that the thawed wrapped noodle product is in a state suitable for eating.

The method for producing a wrapped noodle food product of the present invention may appropriately include steps that can be normally carried out in the production of a wrapped noodle food product, as long as the object of the present invention is not impaired.

In the wrapped noodle strip food of the present invention, the noodle strips can have an excellent texture. Specifically, the wrapped noodle strip food of the present invention preferably has a noodle strip with a moderately soft texture.
Further, in the wrapped noodle strip food of the present invention, the noodle strip preferably has a moderate elastic texture. In the present invention, "elasticity" refers to the feeling that the noodle strip has a force (elasticity) that pushes back against the teeth when chewing.
Moreover, the wrapped noodle strip food of the present invention preferably has a noodle strip with an appropriate chewy texture. In the present invention, "chewy feeling" refers to a sticky feeling like rice cake.
Moreover, the wrapped noodle strip food of the present invention preferably has a noodle strip that has an appropriately smooth texture. Noodle strips with a suitably smooth texture can go down the throat easily.

The wrapped noodle strip food of the present invention preferably has a texture of the noodle strips that has appropriate softness, elasticity, chewiness, and smoothness.

In the present invention, the texture (softness, elasticity, chewiness, smoothness) of the noodle strips of the wrapped noodle strip food may be evaluated by, for example, sensory evaluation by a specialized panel.

The wrapped noodle strip food of the present invention can suppress stickiness during the production of the noodle strips and maintain good suitability for the manufacturing process. Specifically, one aspect of the noodle strips used in the wrapped noodle strip food of the present invention is that they do not stick to the rollers of a roll-type noodle machine and have good peeling properties during manufacturing (dough forming). can maintain its sexuality. A noodle sheet that maintains such good releasability can be continuously produced using a roll-type noodle making machine, which is advantageous in terms of industrial production. In one aspect, the noodle strips used in the wrapped noodle strip food of the present invention may have good releasability from a molding machine. Further, in one aspect of the noodle strips used in the wrapped noodle strip food of the present invention, sticking during the heating process can be reduced.

In the present invention, the peelability of the noodle strips of the wrapped noodle strip food is evaluated by, for example, checking whether or not the noodle strips stick to the rollers of a roll-type noodle making machine during the production of the noodle strips (during the forming of the dough). This can be done through visual confirmation by a specialized panel.

The present invention also provides a method for producing a heat-treated wrapped noodle product. The method for producing a heat-treated wrapped noodle food product of the present invention may include subjecting the wrapped noodle food product to heat treatment.

The wrapped noodle strip food used in the method for producing the heat-treated wrapped noodle strip food of the present invention (i.e., the wrapped noodle strip food subjected to heat treatment) is different from the above-mentioned wrapped noodle strip food of the present invention. The same is true, and the preferred embodiments are also the same. The method for producing the wrapped noodle strip food used in the method for producing the heat-treated wrapped noodle strip food of the present invention is also the same as the method for producing the wrapped noodle strip food of the present invention described above, and the preferred embodiments are also the same. be.

The heat treatment in the method for producing the heat-treated wrapped noodle strip food of the present invention (i.e., the heat treatment applied to the wrapped and filled noodle strip food) is the heat treatment performed in the method for producing the wrapped and filled noodle strip food of the present invention. This is the same as the heat treatment (described above) in the case of heat-treating the food strip, and the preferred embodiments are also the same.

The method for producing the heat-treated wrapped noodle strip food of the present invention is not particularly limited, except that it includes the step of subjecting the wrapped noodle strip food (e.g., the wrapped noodle strip food of the present invention, etc.) to heat treatment, Other steps may be optionally included as long as the purpose of the present invention is not impaired.

The present invention also provides a method for producing a frozen food (frozen wrapped noodle food). The method for producing a frozen food of the present invention may include freezing a wrapped noodle product.

The wrapped noodle strip food used in the method for producing the frozen food of the present invention (that is, the wrapped noodle strip food to be frozen) is the same as the wrapped noodle strip food of the present invention described above, and the preferred embodiments are also the same. be. The method for producing the wrapped noodle strip food used in the method for producing the frozen food of the present invention is also the same as the method for producing the wrapped noodle strip food of the present invention described above, and the preferred embodiments are also the same. In addition, the wrapped noodle strip food used in the method for producing a frozen food of the present invention uses the heat-treated wrapped noodle strip food obtained by the above-mentioned method for producing a heat-treated wrapped noodle strip food of the present invention. You can.

The freezing method in the method for producing a frozen food of the present invention (i.e., the method for freezing the wrapped noodle strip food) is the freezing method when freezing the wrapped noodle strip food in the method for producing the wrapped noodle strip food of the present invention. The method is similar to that described above, and the preferred embodiments are also the same.

The method for producing a frozen food of the present invention includes wrapped noodle products (e.g., wrapped noodle products of the present invention, heat-treated noodles obtained by the method for producing a heat-treated wrapped noodle product of the present invention). There is no particular restriction other than including the step of freezing the food band food, etc., and other steps may be optionally included as long as the purpose of the present invention is not impaired.

The present invention also provides a noodle sheet containing grain flour, starch, alginate ester, and starch decomposition product.

The grain flour, starch, alginate ester, and starch decomposition product contained in the noodle sheet of the present invention are the same as those contained in the noodle sheet used in the above-mentioned wrapped noodle sheet food of the present invention, and preferred embodiments are also the same. It is.

The method for producing the noodle strip of the present invention is the same as the method for producing the noodle strip used for the wrapped noodle strip food of the present invention described above, and the preferred embodiments are also the same.

The noodle strip of the present invention can be suitably used to cover at least a portion of the ingredients that become the filling of the wrapped noodle strip food. The ingredients that can be covered with the noodle strip of the present invention (the ingredients that become the filling of the wrapped noodle strip food) are made from the same raw materials as the filling of the wrapped noodle strip food of the present invention described above. It can be produced by a method similar to the method for producing the filling of the bean paste noodle band food.

The wrapped noodle food product for which the noodle sheet of the present invention can be used is the same as the above-mentioned wrapped noodle food product of the present invention, and the preferred embodiments are also the same. Specifically, the noodle strip of the present invention can be used, for example, for dumplings (e.g., boiled dumplings, steamed dumplings, fried dumplings, etc.), shumai, wontons, xiao long bao, spring rolls, baozi, It may be used for ravioli, Chinese steamed buns, etc.

The noodle belt of the present invention can be used, for example, for dumpling wrappers (e.g., boiled dumpling wrappers, steamed dumpling wrappers, fried dumpling wrappers, etc.), shumai wrappers, wonton wrappers, and xiao long bao wrappers. It can be provided as a wrapper for spring rolls, a wrapper for baozi, a ravioli wrapper, a wrapper for Chinese steamed buns, etc.

The present invention also relates to foods containing the above-mentioned wrapped noodle strip food of the present invention or the noodle strip of the present invention as one of the ingredients (herein sometimes referred to as "food of the present invention"). provide.

The types of foods of the present invention are not particularly limited, but include, for example, soups (e.g., gyoza soup, wonton soup, Chinese soup, etc.), noodles (e.g., wonton noodles, ramen, udon, etc.), hotpots (e.g., gyoza hotpot, Wonton hot pot, etc.), side dish bread (e.g., gyoza bread, etc.), etc.

The food product of the present invention includes the above-mentioned wrapped noodle food product of the present invention and ingredients other than the noodle belt of the present invention. The ingredients may be appropriately selected depending on the type of food of the present invention and are not particularly limited.

The method for producing the food of the present invention is not particularly limited, and the food of the present invention may be produced by a method known per se or a method analogous thereto depending on the type thereof. The wrapped noodle strip food of the present invention or the noodle strip of the present invention, as well as other ingredients, may be pretreated (e.g., seasoned, pre-boiled, cut, shredded, battered, etc.) as necessary. can be used.

The method for producing a food product of the present invention may include, in one embodiment, subjecting the wrapped noodle strip food product of the present invention or the noodle strip of the present invention, and other ingredients to heat treatment. The heat treatment method and heating conditions are not particularly limited and can be appropriately selected depending on the type of food and the like.

In one embodiment, the method for producing the food product of the present invention may include freezing the wrapped noodle food product of the present invention or the noodle strip of the present invention, as well as other ingredients. Therefore, the food of the present invention can be provided as a frozen food.

The present invention will be explained in more detail in the following examples, but the present invention is not limited to these examples in any way.
It should be noted that all of the raw materials used in the following examples are commercially available for food use, unless otherwise specified.
Further, in this specification, when "%" is described, unless otherwise specified, it means "% by weight".

<Test area 1>
(Example 1)
Frozen dumplings were produced according to the following steps [1] to [4] (hereinafter referred to as "frozen dumplings of Example 1").
[1] Preparation of noodle strips for gyoza (skin for gyoza) Water, starch (hydroxypropyl potato starch), wheat flour, alginate ester (alginate propylene glycol ester), and starch decomposition product (manufactured by Sanwa Starp Industries Co., Ltd., product) Name: Sandek #30, DE value: 2-5, raw starch type: waxy cornstarch, branching enzyme treatment: untreated) were kneaded in the proportions shown in Table 1 below. The obtained dough was rolled into a sheet with a thickness of about 1.4 mm using a roll-type noodle-making machine, and then cut into a rectangle with a major axis of 70 mm x a minor axis of 50 mm to produce noodle strips for gyoza (skin for gyoza). (Weight per sheet: 8 g).
[2] Preparation of ingredients to be the filling (filling) of dumplings and raw dumplings Ground meat, chopped vegetables, seasonings, etc. were kneaded to prepare ingredients to be the filling (filling) of the dumplings. After covering and molding 5 g of the ingredients with the gyoza noodle strips (weight per sheet: 8 g) prepared in [1] above, cut into a semicircular shape to produce semicircular raw gyoza. did.
[3] Heating raw gyoza (making boiled gyoza)
The raw dumplings prepared in [2] above were boiled for 5 minutes in water boiled on a gas stove to prepare boiled dumplings.
[4] Production of frozen dumplings The boiled dumplings produced in [3] above were allowed to cool for 5 minutes and then quickly frozen at -36°C to produce frozen dumplings.

(Examples 2 to 5 and Comparative Examples 1 to 3)
In the procedure [1] of Example 1 above (preparation of noodle strips for gyoza (skin for gyoza)), the blending ratios of water, starch, wheat flour, alginate ester, and starch decomposition product were adjusted to the ratios shown in Table 1 below. Frozen dumplings were produced in the same manner as in Example 1 except for the changes (hereinafter referred to as "frozen dumplings of Example 2" to "frozen dumplings of Example 5" and "frozen dumplings of Comparative Example 1"). ” to “frozen dumplings of Comparative Example 3”). As shown in Table 1 below, in Comparative Example 1 no starch decomposition product was used, in Comparative Example 2 no alginate ester was used, and in Comparative Example 3 no starch was used.

(evaluation)
Regarding the releasability (ease of peeling) of the noodle sheets from the roller of the roll-type noodle making machine when the noodle sheets were produced in Examples 1 to 5 and Comparative Examples 1 to 3 (procedure [1]), expert panel 5 Evaluation was performed according to the following scale [A] (removability evaluation scale).
In addition, each of the frozen dumplings of Examples 1 to 5 and Comparative Examples 1 to 3 was boiled in boiling water for 5 minutes, and then eaten by five expert panelists. The crispness and smoothness were evaluated according to the following scales [B] to [E].

[A] Peelability evaluation scale 〇: Good peeling from the roller △: Difficult to peel from the roller, but continuous production is possible ×: Does not peel from the roller, continuous production is not possible

[B] Evaluation scale for the softness of noodle strips (skin) 〇: Soft △: Slightly hard, but edible ×: Too hard

[C] Evaluation scale for the elasticity of the noodle strip (skin) 〇: Elastic △: Slightly elastic ×: Weak elasticity

[D] Evaluation scale for the chewy feeling of the noodle strip (skin) 〇: There is a chewy feeling △: There is a slightly chewy feeling ×: The chewy feeling is weak

[E] Evaluation scale for the smoothness of noodle strips (skin)〇: Texture is smooth and goes down well △: Texture is slightly smooth and goes down well

The results are shown in Table 2 below. "Comprehensive evaluation" in Table 2 below and Tables 4, 6, 8, and 9 below is "〇" or "[△]" if all of the evaluations from [A] to [E] are "〇" or [△]. A case where there was even one “×” in the evaluations from [A] to [E] was marked as “×”.

As shown in Table 2, the gyoza (boiled gyoza) obtained by heating and thawing the frozen gyoza of Examples 1 to 5 all have a noodle texture that is moderately soft, elastic, and chewy. It had both good feel and smoothness. Furthermore, the noodle strips used for these dumplings did not stick to the rollers of a roll-type noodle machine during production, and continuous production was possible.
On the other hand, in the gyoza of Comparative Example 1 in which no starch decomposition product was used, the texture of the noodle strips was hard and the texture was weak.
In Comparative Example 2, in which alginate ester was not used, the noodle sheets stuck to the rollers of the roll-type noodle making machine during the production of the noodle sheets, and it was necessary to stop the operation of the roll-type noodle-making machine and peel them off, resulting in continuous production. I couldn't do it.
In addition, in the gyoza of Comparative Example 3 in which no starch was used, the texture of the noodle strip was hard and the texture was weak.

<Test area 2>
(Examples 6 to 14)
In the procedure [1] of Example 1 of the above test group 1 (preparation of noodle strips for gyoza (skin for gyoza)), the blending ratios of water, starch, wheat flour, alginate ester, and starch decomposition product are shown in Table 3 below. Frozen dumplings were produced in the same manner as in Example 1, except for changing the ratio shown in (hereinafter referred to as "frozen dumplings of Example 6" to "frozen dumplings of Example 14", respectively).

(evaluation)
When the noodle strips were produced in Examples 6 to 14 (procedure [1]), the peelability (ease of peeling) of the noodle strips from the roller of the roll-type noodle making machine was evaluated by five expert panels. Evaluations were made according to a similar scale.
In addition, each of the frozen dumplings of Examples 6 to 14 was boiled in boiling water for 5 minutes, then eaten by 5 expert panelists, and the results were evaluated for the softness, elasticity, chewiness, and smoothness of the noodle strips (skin). , and were evaluated according to the same scale as in Test Group 1.
The results are shown in Table 4 below.

As shown in Table 4, the gyoza (boiled gyoza) obtained by heating and thawing the frozen gyoza of Examples 6 to 14 had a noodle texture that was moderately soft, elastic, and chewy. It had both good feel and smoothness. Furthermore, the noodle strips used for these dumplings did not stick to the rollers of a roll-type noodle machine during production, and continuous production was possible.

<Test area 3>
(Examples 15-22)
In the procedure [1] of Example 1 in Test Area 1 (preparation of noodle strips for gyoza (skin for gyoza)), a starch decomposition product having a DE value of 2 to 5 (manufactured by Sanwa Starch Industries Co., Ltd.), Product name: Sundec #30, raw starch type: waxy cornstarch, branching enzyme treatment: untreated), with DE values of 6 to 8, 10 to 13, 15 to 18, 18 to 21 as shown in Table 5 below. , 16-21, 22-26, 8, or 40. Frozen dumplings were prepared in the same manner as in Example 1, except that each starch decomposition product was used as starch decomposition product. ``Dumplings'' ~ ``Frozen Dumplings of Example 22''). Note that none of the starch decomposition products shown in Table 5 below were subjected to branching enzyme treatment.

(evaluation)
When the noodle strips were produced in Examples 15 to 22 (procedure [1]), the peelability (ease of peeling) of the noodle strips from the roller of the roll-type noodle making machine was evaluated by five expert panels. Evaluations were made according to a similar scale.
In addition, each of the frozen dumplings of Examples 15 to 22 was boiled in boiling water for 5 minutes, then eaten by 5 expert panelists, and evaluated for the softness, elasticity, chewiness, and smoothness of the noodle strips (skin). , and were evaluated according to the same scale as in Test Group 1.
The results are shown in Table 6 below.

As shown in Table 6, the gyoza (boiled gyoza) obtained by heating and thawing the frozen gyoza of Examples 15 to 22 had a noodle texture that was moderately soft, elastic, and chewy. It had both good feel and smoothness. Furthermore, the noodle strips used for these dumplings did not stick to the rollers of a roll-type noodle machine during production, and continuous production was possible.

<Test area 4>
(Examples 23-33)
In the procedure [1] of Example 1 in Test Group 1 (preparation of noodle strips for gyoza (skin for gyoza)), each starch shown in Table 7 below was used in place of hydroxypropyl potato starch. Except for this, frozen dumplings were produced in the same manner as in Example 1 (hereinafter referred to as "frozen dumplings of Example 23" to "frozen dumplings of Example 33", respectively).

(evaluation)
When the noodle strips were produced in Examples 23 to 33 (procedure [1]), the peelability (ease of peeling) of the noodle strips from the roller of the roll-type noodle making machine was evaluated by five expert panels. Evaluations were made according to a similar scale.
In addition, each of the frozen dumplings of Examples 23 to 33 was boiled in boiling water for 5 minutes, then eaten by 5 expert panelists, and evaluated for the softness, elasticity, chewiness, and smoothness of the noodle strips (skin). , and were evaluated according to the same scale as in Test Group 1.
The results are shown in Table 8 below.

As shown in Table 8, the gyoza (boiled gyoza) obtained by heating and thawing the frozen gyoza of Examples 23 to 33 had a noodle texture that was moderately soft, elastic, and chewy. It had both good feel and smoothness. Furthermore, the noodle strips used for these dumplings did not stick to the rollers of a roll-type noodle machine during production, and continuous production was possible.

<Test area 5>
(Example 34)
In the procedure [3] (heating raw gyoza (making boiled dumplings)) of Example 1 in Test Group 1 above, instead of boiling the raw gyoza to make boiled gyoza, the raw gyoza was heated in a steam convection oven (steam mode ) Frozen dumplings were prepared in the same manner as in Example 1, except that steamed dumplings were prepared by steaming at 100° C. for 5 minutes (hereinafter referred to as "frozen dumplings of Example 34").

(evaluation)
Regarding the peelability (ease of peeling) of the noodle strips from the roller of the roll-type noodle making machine when the noodle strips were produced in Example 34 (procedure [1]), five expert panels evaluated the same results as in Test Group 1. Evaluations were made according to the scale.
In addition, after boiling the frozen dumplings of Example 34 for 5 minutes in boiling water, five expert panelists ate them and tested them for the softness, elasticity, chewiness, and smoothness of the noodle strips (skin). Evaluation was performed according to the same scale as Ward 1.
The results are shown in Table 9 below.

As shown in Table 9, the gyoza (steamed gyoza) obtained by heating and thawing the frozen gyoza of Example 34 had a noodle texture that was moderately soft, elastic, chewy, and smooth. It had the following. In addition, the noodle strips used for the gyoza did not stick to the rollers of the roll-type noodle machine during production, and continuous production was possible.

The results of Test Groups 1 to 5 suggested that the noodle strips containing grain flour, starch, alginate ester, and starch decomposition product had excellent texture and had good process suitability during production. Specifically, it has been suggested that noodle strips containing grain flour, starch, alginate ester, and starch decomposition products have an excellent texture that combines appropriate softness, elasticity, chewiness, and smoothness. . It was also suggested that the noodle strips did not stick to the rollers of a roll-type noodle machine during production and maintained good releasability.

According to the present invention, there is provided a wrapped noodle food product in which the noodle sheet has an excellent texture and is suitable for the manufacturing process of the noodle sheet. The wrapped noodle strip food of the present invention preferably has a texture of the noodle strips that has appropriate softness, elasticity, chewiness, and smoothness. In addition, the noodle strips used in the wrapped noodle strip food of the present invention preferably do not stick to the rollers of a roll-type noodle machine and maintain good releasability during production (dough forming). It is possible.
Further, according to the present invention, a method for producing a heat-treated wrapped noodle product is also provided. The heat-treated wrapped noodle strip food obtained by the production method has an excellent texture and is suitable for the process during the production of the noodle strips.
Further, according to the present invention, there is also provided a noodle strip that can be suitably used to cover at least a portion of the ingredients that become the filling of a wrapped noodle strip food. The noodle strips of the present invention have excellent texture and are suitable for manufacturing processes.

Claims (23)

A wrapped noodle food product comprising at least an filling and a noodle sheet covering at least a part of the filling,
A food product, wherein the noodle strip contains grain flour, starch, alginic acid ester, and starch decomposition product. The amount of alginate ester contained in the noodle sheet is 0.01 to 2.7% by weight based on the total weight of the raw material for the noodle sheet, and the amount of starch decomposition products contained in the noodle sheet is less than the total weight of the raw material for the noodle sheet. The food according to claim 1, wherein the amount is 0.5 to 13% by weight based on the total weight of the food. The food according to claim 1 or 2, wherein the weight ratio of grain flour and starch contained in the noodle strip is grain flour: starch = 1:0.1 to 20. The food according to claim 1 or 2, wherein the starch decomposition product contained in the noodle strip has a DE value of 2 to 40. The food according to claim 1 or 2, wherein the raw starch of the starch decomposition product contained in the noodle strips is derived from corn or tapioca. The food according to claim 1 or 2, wherein the starch contained in the noodle strip is at least one selected from the group consisting of raw starch, acetic acid starch, hydroxypropyl starch, and phosphoric acid crosslinked starch. The food according to claim 1 or 2, wherein the wrapped noodle product is a heat-treated wrapped noodle product. The food according to claim 7, wherein the heat treatment includes boiling heating and/or steaming heating. The food according to claim 1 or 2, wherein the wrapped noodle product is a gyoza. The food according to claim 1 or 2, wherein the wrapped noodle product is a frozen food. A method for producing a heat-treated wrapped noodle product, the method comprising subjecting to heat treatment a wrapped noodle product having at least an filling and a noodle strip covering at least a portion of the filling, the method comprising:
The manufacturing method, wherein the noodle strip contains grain flour, starch, alginic acid ester, and starch decomposition product. The amount of alginate ester contained in the noodle sheet is 0.01 to 2.7% by weight based on the total weight of the raw material for the noodle sheet, and the amount of starch decomposition products contained in the noodle sheet is less than the total weight of the raw material for the noodle sheet. The manufacturing method according to claim 11, wherein the amount is 0.5 to 13% by weight based on the total weight of. The manufacturing method according to claim 11 or 12, wherein the weight ratio of grain flour and starch contained in the noodle strip is grain flour: starch = 1:0.1 to 20. The production method according to claim 11 or 12, wherein the starch decomposition product contained in the noodle strips has a DE value of 2 to 40. The manufacturing method according to claim 11 or 12, wherein the raw starch of the starch decomposition product contained in the noodle strips is derived from corn or tapioca. The manufacturing method according to claim 11 or 12, wherein the starch contained in the noodle strip is at least one selected from the group consisting of raw starch, acetic acid starch, hydroxypropyl starch, and phosphoric acid crosslinked starch. The manufacturing method according to claim 11 or 12, wherein the heat treatment includes boil heating and/or steam heating. The manufacturing method according to claim 11 or 12, wherein the wrapped noodle product is a gyoza. A method for producing a frozen food, comprising freezing a heat-treated wrapped noodle product obtained by the production method according to claim 11 or 12. A method for producing a wrapped noodle food, the method comprising covering at least a part of the ingredients that become the filling of the wrapped noodle food with a noodle,
The manufacturing method, wherein the noodle strip contains grain flour, starch, alginic acid ester, and starch decomposition product. A noodle sheet containing grain flour, starch, alginate ester, and starch decomposition product. 22. The noodle strip according to claim 21, wherein the noodle strip is for covering at least a part of an ingredient that becomes the filling of a wrapped noodle strip food. A food containing the food according to claim 1 or the noodle strip according to claim 21 as one of the ingredients.