JP2024032014A

JP2024032014A - Carbohydrate-free gyoza wrappers that have good rollability with a rolling mill and moldability with a molding machine, and a method for producing the same

Info

Publication number: JP2024032014A
Application number: JP2023137364A
Authority: JP
Inventors: 浩康仲田; 千里三條; 俊樹長谷川
Original assignee: 株式会社イートアンドホールディングス
Priority date: 2022-08-27
Filing date: 2023-08-25
Publication date: 2024-03-08

Abstract

【課題】糖質オフ率を高めたうえで、通常の量の糖質を含有するものと比べてほぼ同等の食感が得られると共に、圧延機による圧延性及び成型機による成型性に優れた糖質オフの餃子類の皮を提供する。【構成】圧延機で少なくとも２回以上圧延され、成型機によって成型される餃子の皮であって、皮の全重量に対する重量％で小麦粉の重量％をＹ、難消化性でん粉の重量％をＺ、小麦タンパクの重量％をＸ、とした場合に、小麦タンパクの皮に占める重量％Ｘを０％≦Ｘ≦１５．０％とし、小麦粉の皮に占める重量％Ｙを０．８％≦Ｙ≦７１．３％とし、難消化性でん粉の重量％Ｚを０％≦Ｚ≦６１．２％としている。加えて、皮の総重量に占める水分の重量％Ｗを、成型機による成型時の水分重量％Ｗが全重量に対して２１.８％≦Ｗ≦３１．９％となるようにした。【選択図】図１[Problem] In addition to increasing the carbohydrate removal rate, it is possible to obtain a texture that is almost the same as that of foods containing a normal amount of carbohydrates, and has excellent rollability with a rolling machine and moldability with a molding machine. We provide gyoza wrappers that are low in carbohydrates. [Composition] Dumpling skins that are rolled at least twice in a rolling mill and molded by a molding machine, where the weight percentage of wheat flour is Y and the weight percentage of resistant starch is Z based on the total weight of the skin. , when the weight % of wheat protein is X, the weight % X of wheat protein in the skin is 0%≦X≦15.0%, and the weight % Y of wheat protein in the skin is 0.8%≦Y ≦71.3%, and the weight percent Z of the indigestible starch is 0%≦Z≦61.2%. In addition, the weight percentage W of water in the total weight of the skin was such that the water weight percentage W during molding with a molding machine was 21.8%≦W≦31.9% based on the total weight. [Selection diagram] Figure 1

Description

本発明は、餃子類の皮に関し、特に糖質を低減した餃子類の皮及びその製造方法に関する。 The present invention relates to dumpling wrappers, and particularly to dumpling wrappers with reduced carbohydrate content and a method for producing the same.

上記した餃子類、例えば、餃子は広く需要者に受け入れられており、家庭でも外食においても人気のある食品となっている。このような餃子は、挽肉や海産物や野菜等の食材が混ぜられて生成された具材（中具）が皮に包まれて製造されるものであり、茹で調理、焼き調理、蒸し調理等の各種調理において加熱される皮の食感が餃子全体の食感に大きく影響する。 The above-mentioned dumplings, such as dumplings, are widely accepted by consumers and have become a popular food both at home and when eating out. These types of dumplings are made by wrapping ingredients (filling) made by mixing ingredients such as ground meat, seafood, and vegetables in a skin, and can be cooked by boiling, grilling, steaming, etc. The texture of the skin that is heated during various cooking processes greatly affects the texture of the entire gyoza.

近年、一般的な健康志向のニーズや、糖尿病患者等の糖質制限が課せられる人々の要求に応えるために、餃子類の皮の分野においても糖質含有量を低減した低糖質の皮が市販されている。 In recent years, low-carbohydrate wrappers with reduced sugar content have become commercially available in the field of gyoza wrappers, in order to meet the needs of general health-conscious people and people who are subject to carbohydrate restrictions such as diabetics. has been done.

従来において、低糖質化した餃子類の皮としては、例えば、特許文献１に記載されたものがある。
この特許文献１に記載された餃子類の皮は、原料として、難消化性でん粉，α化小麦でん粉，小麦グルテン及び小麦粉等を用い、難消化性でん粉を５～７５質量％、α化小麦でん粉を０．３～５質量％、小麦グルテンを２～２５質量％、小麦粉を１４～８０質量％とすることで、糖質オフ率を高めつつ、通常の量の糖質を含有する餃子類の皮に劣らない食感が得られるようにしている。 Conventionally, as a dumpling wrapper with low carbohydrate content, there is one described in Patent Document 1, for example.
The dumpling wrappers described in Patent Document 1 use resistant starch, pregelatinized wheat starch, wheat gluten, wheat flour, etc. as raw materials, and include 5 to 75% by mass of resistant starch and pregelatinized wheat starch. By adjusting the content of wheat gluten to 0.3 to 5% by mass, wheat gluten to 2 to 25% by mass, and wheat flour to 14 to 80% by mass, it is possible to increase the carbohydrate removal rate while making dumplings containing a normal amount of carbohydrates. The texture is as good as the skin.

特開２０１９－５０７６９号JP2019-50769

上記した低糖質化した餃子類の皮は、通常の量の糖質を含有する製品と比べてほぼ同等の食感を得ることができる。しかしながら、糖質含有量を低減した低糖質の皮は、保水性が低下する分だけ生地の物性が通常の量の糖質を含有する製品と異なることから、製造し難い等の問題を有していることが知られている。 The above-described low-carbohydrate dumpling wrappers can provide approximately the same texture as products containing a normal amount of carbohydrates. However, low-carbohydrate skins with reduced sugar content have problems such as being difficult to manufacture because the physical properties of the dough are different from products containing a normal amount of sugar due to the reduced water retention capacity. It is known that

つまり、餃子類の皮の原料を混錬した後に、中間品である混錬物を製品である餃子類の皮の厚さにまで圧延する工程において、皮厚を徐々に薄くする段階で中間品にひびが入ったり、破れたり、穴が開いたりするという問題が発生する。このような問題が発生すると、その中間品を圧延機から外して再度混錬し直すといった余分な工程が頻繁に発生する。 In other words, in the process of kneading the raw materials for dumpling skins and then rolling the kneaded intermediate product to the thickness of the product dumpling skin, the intermediate product is rolled at the stage where the skin thickness is gradually thinned. This can cause problems such as cracks, tears, and holes. When such a problem occurs, extra steps such as removing the intermediate product from the rolling mill and kneading it again often occur.

本発明は、上記した従来の課題を解決するためになされたものであり、糖質オフ率を高めたうえで、通常の量の糖質を含有するものと比べてほぼ同等の食感が得られると共に、圧延機による圧延性及び成型機による成型性に優れた糖質オフの餃子類の皮及びその製造方法を提供することを目的としている。 The present invention has been made to solve the above-mentioned conventional problems, and has a texture that is almost the same as that of foods containing a normal amount of carbohydrates while increasing the carbohydrate removal rate. It is an object of the present invention to provide a gyoza wrapper that is low in carbohydrates and has excellent rollability with a rolling mill and moldability with a molding machine, and a method for producing the same.

上記課題を解決するために本発明において、以下の糖質オフの餃子類の皮及びその製造方法を提供する。
すなわち、第一の発明として、圧延機で圧延され、成型機によって成型される餃子類のための皮であって、皮の全重量に対する重量％で小麦粉の重量％をＹ、難消化性でん粉の重量％をＺ、小麦タンパクの重量％をＸ、とした場合に、
小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ａを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｂを満たす範囲であり、
式Ａ－５．３４Ｘ＋５３．３≦Ｙ≦－０．０７Ｘ＋７１．３０％
式Ｂ－０．６７Ｘ＋２．００≦Ｚ≦３．３７Ｘ＋２０．００％
小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｃを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｄを満たす範囲であり、
式Ｃ１．１５Ｘ＋３３．８５≦Ｙ≦－０．７０Ｘ＋７３．２０％
式Ｄ０．０≦Ｚ≦－０．１Ｘ＋３０．４％
小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｅを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｆを満たす範囲であり、
式Ｅ－６．６５Ｘ＋７２．８５≦Ｙ≦－０．７５Ｘ＋７３．４５％
式Ｆ０．０≦Ｚ≦４．８Ｘ＋５．９％
小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｇを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｈを満たす範囲であり、
式Ｇ－２．２Ｘ＋４１．７≦Ｙ≦－０．７Ｘ＋７３．１％
式Ｈ０．０≦Ｚ≦－０．５Ｘ＋４３．０％
小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｉを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｊを満たす範囲であり、
式Ｉ２．３Ｘ－３．２≦Ｙ≦－０．７５Ｘ＋７３．５０％
式Ｊ０．０≦Ｚ≦０．９Ｘ＋２９．０％
小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｋを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｌを満たす範囲であり、
式Ｋ－７．９Ｘ＋１１９．２０≦Ｙ≦－０．７４Ｘ＋７３．４０％
式Ｌ０．０≦Ｚ≦７．２Ｘ－４６．６％
皮の厚さＴミリメートルが、０．５ミリメートル≦Ｔ≦１．０ミリメートルである餃子類の皮。（請求項１対応）。 In order to solve the above problems, the present invention provides the following carbohydrate-free gyoza skins and the method for producing the same.
That is, as a first invention, there is provided a skin for dumplings that is rolled by a rolling mill and molded by a molding machine, wherein the weight percentage of wheat flour is Y based on the total weight of the skin, and the weight percentage of resistant starch is Y. When the weight % is Z and the weight % of wheat protein is X,
When the weight % , is a range that satisfies the following formula B,
Formula A -5.34X+53.3≦Y≦-0.07X+71.30%
Formula B -0.67X+2.00≦Z≦3.37X+20.00%
When the weight % , is a range that satisfies the following formula D,
Formula C 1.15X+33.85≦Y≦-0.70X+73.20%
Formula D 0.0≦Z≦-0.1X+30.4%
When the weight % , is a range that satisfies the following formula F,
Formula E -6.65X+72.85≦Y≦-0.75X+73.45%
Formula F 0.0≦Z≦4.8X+5.9%
When the weight % , is a range that satisfies the following formula H,
Formula G -2.2X+41.7≦Y≦-0.7X+73.1%
Formula H 0.0≦Z≦-0.5X+43.0%
When the wheat protein weight % , is a range that satisfies the following formula J,
Formula I 2.3X-3.2≦Y≦-0.75X+73.50%
Formula J 0.0≦Z≦0.9X+29.0%
When the weight % , is a range that satisfies the following formula L,
Formula K -7.9X+119.20≦Y≦-0.74X+73.40%
Formula L 0.0≦Z≦7.2X-46.6%
A dumpling skin whose thickness T mm is 0.5 mm≦T≦1.0 mm. (Corresponding to claim 1).

また、第二の発明として、成型機による成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦３１．９％である（請求項２対応）。 Moreover, as a second invention, the moisture weight %W during molding by a molding machine is 21.8%≦W≦31.9% with respect to the total weight (corresponding to claim 2).

さらに、第三の発明として、成型機による成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦２８．６％である（請求項３対応）。 Furthermore, as a third invention, the moisture weight % W during molding by a molding machine is 21.8%≦W≦28.6% with respect to the total weight (corresponding to claim 3).

さらにまた、第四の発明として、混錬済皮原材料から請求項１に定める厚さに皮を圧延する際の圧延回数は２回以上である（請求項４対応）。 Furthermore, as a fourth invention, the number of rolling times when rolling the skin from the kneaded skin raw material to the thickness defined in claim 1 is two or more times (corresponding to claim 4).

一方、第五の発明として、圧延機で圧延され、成型機によって成型される餃子類のための皮の製造方法であって、皮の全重量に対する重量％で小麦粉の重量％をＹ、難消化性でん粉の重量％をＺ、小麦タンパクの重量％をＸ、とした場合に、
小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ａを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｂを満たす範囲であり、
式Ａ－５．３４Ｘ＋５３．３≦Ｙ≦－０．０７Ｘ＋７１．３０％
式Ｂ－０．６７Ｘ＋２．００≦Ｚ≦３．３７Ｘ＋２０．００％
小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｃを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｄを満たす範囲であり、
式Ｃ１．１５Ｘ＋３３．８５≦Ｙ≦－０．７０Ｘ＋７３．２０％
式Ｄ０．０≦Ｚ≦－０．１Ｘ＋３０．４％
小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｅを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｆを満たす範囲であり、
式Ｅ－６．６５Ｘ＋７２．８５≦Ｙ≦－０．７５Ｘ＋７３．４５％
式Ｆ０．０≦Ｚ≦４．８Ｘ＋５．９％
小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｇを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｈを満たす範囲であり、
式Ｇ－２．２Ｘ＋４１．７≦Ｙ≦－０．７Ｘ＋７３．１％
式Ｈ０．０≦Ｚ≦－０．５Ｘ＋４３．０％
小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｉを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｊを満たす範囲であり、
式Ｉ２．３Ｘ－３．２≦Ｙ≦－０．７５Ｘ＋７３．５０％
式Ｊ０．０≦Ｚ≦０．９Ｘ＋２９．０％
小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｋを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｌを満たす範囲であり、
式Ｋ－７．９Ｘ＋１１９．２０≦Ｙ≦－０．７４Ｘ＋７３．４０％
式Ｌ０．０≦Ｚ≦７．２Ｘ－４６．６％
皮の厚さＴミリメートルが、０．５ミリメートル≦Ｔ≦１．０ミリメートルであり、
前記圧延機での圧延は、上記組成の小麦粉、難消化性でん粉、小麦タンパクを少なくとも含む粉末に水を加えて混錬した後に以下の圧延手順で皮の作成を行う圧延であることを特徴とする餃子類の皮の製造方法。
記
複数回の圧延で皮厚を
０．５ミリメートル以上１．０ミリメートル以下とする（請求項５対応）。 On the other hand, as a fifth invention, there is a method for producing a skin for dumplings which is rolled by a rolling mill and molded by a molding machine, wherein the weight percentage of wheat flour is Y in terms of weight percentage based on the total weight of the skin, and the weight percentage is indigestible. When the weight percent of wheat starch is Z and the weight percent of wheat protein is X,
When the weight % , is a range that satisfies the following formula B,
Formula A -5.34X+53.3≦Y≦-0.07X+71.30%
Formula B -0.67X+2.00≦Z≦3.37X+20.00%
When the weight % , is a range that satisfies the following formula D,
Formula C 1.15X+33.85≦Y≦-0.70X+73.20%
Formula D 0.0≦Z≦-0.1X+30.4%
When the weight % , is a range that satisfies the following formula F,
Formula E -6.65X+72.85≦Y≦-0.75X+73.45%
Formula F 0.0≦Z≦4.8X+5.9%
When the weight % , is a range that satisfies the following formula H,
Formula G -2.2X+41.7≦Y≦-0.7X+73.1%
Formula H 0.0≦Z≦-0.5X+43.0%
When the wheat protein weight % , is a range that satisfies the following formula J,
Formula I 2.3X-3.2≦Y≦-0.75X+73.50%
Formula J 0.0≦Z≦0.9X+29.0%
When the weight % , is a range that satisfies the following formula L,
Formula K -7.9X+119.20≦Y≦-0.74X+73.40%
Formula L 0.0≦Z≦7.2X-46.6%
The skin thickness T mm is 0.5 mm≦T≦1.0 mm,
The rolling in the rolling mill is characterized in that water is added to the powder containing at least wheat flour, resistant starch, and wheat protein having the above composition and kneaded, and then a skin is created by the following rolling procedure. A method for producing dumpling skins.
The skin thickness is set to 0.5 mm or more and 1.0 mm or less by the above-mentioned plurality of rolling steps (corresponding to claim 5).

また、第六の発明として、圧延機で圧延され、成型機によって成型される餃子類のための皮の製造方法であって、皮の全重量に対する重量％で小麦粉の重量％をＹ、難消化性でん粉の重量％をＺ、小麦タンパクの重量％をＸ、とした場合に、
小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ａを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｂを満たす範囲であり、
式Ａ－５．３４Ｘ＋５３．３≦Ｙ≦－０．０７Ｘ＋７１．３０％
式Ｂ－０．６７Ｘ＋２．００≦Ｚ≦３．３７Ｘ＋２０．００％
小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｃを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｄを満たす範囲であり、
式Ｃ１．１５Ｘ＋３３．８５≦Ｙ≦－０．７０Ｘ＋７３．２０％
式Ｄ０．０≦Ｚ≦－０．１Ｘ＋３０．４％
小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｅを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｆを満たす範囲であり、
式Ｅ－６．６５Ｘ＋７２．８５≦Ｙ≦－０．７５Ｘ＋７３．４５％
式Ｆ０．０≦Ｚ≦４．８Ｘ＋５．９％
小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｇを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｈを満たす範囲であり、
式Ｇ－２．２Ｘ＋４１．７≦Ｙ≦－０．７Ｘ＋７３．１％
式Ｈ０．０≦Ｚ≦－０．５Ｘ＋４３．０％
小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｉを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｊを満たす範囲であり、
式Ｉ２．３Ｘ－３．２≦Ｙ≦－０．７５Ｘ＋７３．５０％
式Ｊ０．０≦Ｚ≦０．９Ｘ＋２９．０％
小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｋを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｌを満たす範囲であり、
式Ｋ－７．９Ｘ＋１１９．２０≦Ｙ≦－０．７４Ｘ＋７３．４０％
式Ｌ０．０≦Ｚ≦７．２Ｘ－４６．６％
皮の厚さＴミリメートルが、０．５ミリメートル≦Ｔ≦１．０ミリメートルであり、
前記圧延機での圧延は、上記組成の小麦粉、難消化性でん粉、小麦タンパクを少なくとも含む粉末に水を加えて混錬した後に以下の圧延手順で皮の作成を行う圧延であることを特徴とする餃子類の皮の製造方法。
記
圧延１回目から圧延３回目で皮厚を
４．０ミリメートル以上８．０ミリメートル以下とする。
圧延４回目から圧延７回目で皮厚を
０．５ミリメートル以上１．０ミリメートル以下とする（請求項６対応）。 Further, as a sixth invention, there is a method for producing a wrapper for dumplings which is rolled by a rolling mill and molded by a molding machine, wherein the weight percent of flour is Y in terms of weight percent with respect to the total weight of the wrapper, and the weight percent is indigestible. When the weight percent of wheat starch is Z and the weight percent of wheat protein is X,
When the weight % , is a range that satisfies the following formula B,
Formula A -5.34X+53.3≦Y≦-0.07X+71.30%
Formula B -0.67X+2.00≦Z≦3.37X+20.00%
When the weight % , is a range that satisfies the following formula D,
Formula C 1.15X+33.85≦Y≦-0.70X+73.20%
Formula D 0.0≦Z≦-0.1X+30.4%
When the weight % , is a range that satisfies the following formula F,
Formula E -6.65X+72.85≦Y≦-0.75X+73.45%
Formula F 0.0≦Z≦4.8X+5.9%
When the weight % , is a range that satisfies the following formula H,
Formula G -2.2X+41.7≦Y≦-0.7X+73.1%
Formula H 0.0≦Z≦-0.5X+43.0%
When the wheat protein weight % , is a range that satisfies the following formula J,
Formula I 2.3X-3.2≦Y≦-0.75X+73.50%
Formula J 0.0≦Z≦0.9X+29.0%
When the weight % , is a range that satisfies the following formula L,
Formula K -7.9X+119.20≦Y≦-0.74X+73.40%
Formula L 0.0≦Z≦7.2X-46.6%
The skin thickness T mm is 0.5 mm≦T≦1.0 mm,
The rolling in the rolling mill is characterized in that water is added to the powder containing at least wheat flour, resistant starch, and wheat protein having the above composition and kneaded, and then a skin is created by the following rolling procedure. A method for producing dumpling skins.
From the first rolling to the third rolling, the skin thickness shall be 4.0 mm or more and 8.0 mm or less.
The skin thickness is set to 0.5 mm or more and 1.0 mm or less from the 4th rolling to the 7th rolling (corresponding to claim 6).

さらに、第七の発明として、成型機による成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦３１．９％である（請求項７対応）。 Furthermore, as a seventh invention, the moisture weight % W during molding by a molding machine is 21.8%≦W≦31.9% with respect to the total weight (corresponding to claim 7).

さらにまた、第八の発明として、成型機による成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦２８．６％である（請求項８対応）。 Furthermore, as an eighth invention, the moisture weight % W during molding by a molding machine is 21.8%≦W≦28.6% with respect to the total weight (corresponding to claim 8).

本発明に係る糖質オフの餃子類の皮によれば、糖質オフ率を高めつつ、通常の量の糖質を含有するものと比べてほぼ同等の食感が得られると共に、圧延機による圧延性及び成型機による成型性にも優れたものになるという非常に優れた効果が得られる。 According to the carbohydrate-free gyoza wrappers of the present invention, while increasing the carbohydrate-reducing rate, it is possible to obtain almost the same texture as those containing a normal amount of carbohydrates, and Very excellent effects such as excellent rolling properties and moldability using a molding machine can be obtained.

本発明の実施形態１に係る餃子の皮を構成する小麦タンパクに対する小麦粉の関係及び難消化性でん粉の関係をそれぞれ説明するグラフである。1 is a graph illustrating the relationship between wheat flour and resistant starch with respect to wheat protein constituting the dumpling wrapper according to Embodiment 1 of the present invention. 本発明の実施形態１に係る餃子の皮を構成する０．０～３．０重量％の小麦タンパクに対する小麦粉の関係及び難消化性でん粉の関係をそれぞれ説明するグラフである。1 is a graph illustrating the relationship between wheat flour and resistant starch with respect to 0.0 to 3.0% by weight of wheat protein constituting the dumpling wrapper according to Embodiment 1 of the present invention. 本発明の実施形態１に係る餃子の皮を構成する３．０～５．０重量％の小麦タンパクに対する小麦粉の関係及び難消化性でん粉の関係をそれぞれ説明するグラフである。1 is a graph illustrating the relationship between wheat flour and resistant starch with respect to 3.0 to 5.0% by weight of wheat protein constituting the dumpling wrapper according to Embodiment 1 of the present invention. 本発明の実施形態１に係る餃子の皮を構成する５．０～７．０量％の小麦タンパクに対する小麦粉の関係及び難消化性でん粉の関係をそれぞれ説明するグラフである。1 is a graph illustrating the relationship between wheat flour and resistant starch with respect to 5.0 to 7.0% by weight of wheat protein constituting the dumpling wrapper according to Embodiment 1 of the present invention. 本発明の実施形態１に係る餃子の皮を構成する７．０～１０．０重量％の小麦タンパクに対する小麦粉の関係及び難消化性でん粉の関係をそれぞれ説明するグラフである。1 is a graph illustrating the relationship between wheat flour and resistant starch with respect to 7.0 to 10.0% by weight of wheat protein constituting the dumpling wrapper according to Embodiment 1 of the present invention. 本発明の実施形態１に係る餃子の皮を構成する１０．０～１２．０重量％の小麦タンパクに対する小麦粉の関係及び難消化性でん粉の関係をそれぞれ説明するグラフである。1 is a graph illustrating the relationship between wheat flour and resistant starch with respect to 10.0 to 12.0% by weight of wheat protein constituting the dumpling wrapper according to Embodiment 1 of the present invention. 本発明の実施形態１に係る餃子の皮を構成する１２．０％～１５．０重量％の小麦タンパクに対する小麦粉の関係及び難消化性でん粉の関係をそれぞれ説明するグラフである。1 is a graph illustrating the relationship between wheat flour and resistant starch with respect to 12.0% to 15.0% by weight of wheat protein constituting the dumpling wrapper according to Embodiment 1 of the present invention. 本発明の実施形態１に係る餃子の皮を製造する皮製造装置の構成ブロック図である。1 is a configuration block diagram of a skin manufacturing apparatus for manufacturing dumpling skins according to Embodiment 1 of the present invention. FIG. 本発明の実施形態１に係る餃子の皮の製造方法における圧延工程の圧延手順を示すフローチャートである。It is a flowchart which shows the rolling procedure of the rolling process in the manufacturing method of the gyoza wrapper based on Embodiment 1 of this invention. 本発明の実施形態１に係る餃子の皮の製造方法における圧延工程の第一圧延部から第五圧延部にかけて圧延毎に皮厚が薄くなる状況を示す概念図である。FIG. 2 is a conceptual diagram showing a situation in which the skin thickness decreases with each rolling from the first rolling section to the fifth rolling section in the rolling process in the method for producing dumpling skins according to Embodiment 1 of the present invention. 本発明の実施形態１に係る餃子の皮の製造方法における圧延工程の第六圧延部から第七圧延部にかけて圧延毎に皮厚が薄くなる状況及び餃子を製造する過程を簡略的に示す概念図である。A conceptual diagram schematically showing the situation in which the skin thickness decreases with each rolling from the sixth rolling part to the seventh rolling part in the method for manufacturing dumpling skins according to Embodiment 1 of the present invention, and the process of manufacturing dumplings. It is. 本発明の実施形態１に係る餃子の皮の製造方法における圧延工程において圧延部毎に設定した圧延範囲及び実際の圧延毎における皮厚の値を示す図である。It is a figure showing the rolling range set for each rolling part in the rolling process in the manufacturing method of the gyoza skin concerning Embodiment 1 of the present invention, and the value of the skin thickness for each actual rolling. 本発明の実施形態１に係る餃子の皮を構成する小麦タンパクが０．０重量％の場合の糖質オフ率，物性測定結果及び官能評価を示す図である。FIG. 3 is a diagram showing the carbohydrate off rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the dumpling wrapper according to Embodiment 1 of the present invention is 0.0% by weight. 本発明の実施形態１に係る餃子の皮を構成する小麦タンパクが３．０重量％の場合の糖質オフ率，物性測定結果及び官能評価を示す図である。FIG. 3 is a diagram showing the carbohydrate off rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the dumpling wrapper according to Embodiment 1 of the present invention is 3.0% by weight. 本発明の実施形態１に係る餃子の皮を構成する小麦タンパクが５．０重量％の場合の糖質オフ率，物性測定結果及び官能評価を示す図である。FIG. 3 is a diagram showing the carbohydrate off rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the dumpling skin according to Embodiment 1 of the present invention is 5.0% by weight. 本発明の実施形態１に係る餃子の皮を構成する小麦タンパクが７．０重量％の場合の糖質オフ率，物性測定結果及び官能評価を示す図である。FIG. 3 is a diagram showing the carbohydrate off rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the dumpling skin according to Embodiment 1 of the present invention is 7.0% by weight. 本発明の実施形態１に係る餃子の皮を構成する小麦タンパクが１０．０重量％の場合の糖質オフ率，物性測定結果及び官能評価を示す図である。FIG. 2 is a diagram showing the carbohydrate off rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the dumpling wrapper according to Embodiment 1 of the present invention is 10.0% by weight. 本発明の実施形態１に係る餃子の皮を構成する小麦タンパクが１２．０重量％の場合の糖質オフ率，物性測定結果及び官能評価を示す図である。FIG. 3 is a diagram showing the carbohydrate off rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the dumpling wrapper according to Embodiment 1 of the present invention is 12.0% by weight. 本発明の実施形態１に係る餃子の皮を構成する小麦タンパクが１５．０重量％の場合の糖質オフ率，物性測定結果及び官能評価を示す図である。FIG. 2 is a diagram showing the carbohydrate off rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the dumpling wrapper according to Embodiment 1 of the present invention is 15.0% by weight.

以下に、図を用いて本発明の実施の形態を説明する。なお、本発明はこれら実施の形態に何ら限定されるものではなく、その要旨を逸脱しない範囲において、種々なる態様で実施しうる。下記実施形態のうち、実施形態１は請求項１，２，４，５，６，７，９の一例であり、実施形態２は、請求項３，８の一例に相当する。なお、本件出願において糖質オフ率の基準となる糖質オフ率０％の組成は、日本食品標準成分表本表（文部科学省作成）（８訂）中国料理点心類ぎょうざに含まれる可食部１００グラム当たりの炭水化物の量を基準としている。また採用した糖質オフ率２５％以上は、加工食品市場全体でみてこのオフ率以上の食品は多く、また売り上げも好調であると考えられ、また出願人の他社食品の研究結果からも十分に商業的に成功する率であると考えられるためである。さらには、糖質オフの皮を使用した点心類は、出願時点で未だに競合他社が製品化しておらず、十分に競争力のある商品として発売することができると考えたためである。出願人はそもそも中華料理の点心類の皮そのものにまで糖質オフの概念を導入したこと自体が一般には想像できず、画期的であると考えている。点心類の具に関しては肉を植物由来などとするものがある。 Embodiments of the present invention will be described below with reference to the drawings. Note that the present invention is not limited to these embodiments in any way, and may be implemented in various forms without departing from the spirit thereof. Among the embodiments described below, Embodiment 1 is an example of claims 1, 2, 4, 5, 6, 7, and 9, and Embodiment 2 is an example of claims 3 and 8. In addition, the composition of the 0% carbohydrate-free rate, which is the standard for the carbohydrate-free rate in this application, is based on the Japanese Food Standard Composition Table (prepared by the Ministry of Education, Culture, Sports, Science and Technology) (8th edition) Chinese Cuisine Dim Sum Edibles Contained in Gyoza It is based on the amount of carbohydrates per 100 grams. In addition, the adopted carbohydrate reduction rate of 25% or more is considered to be sufficient because there are many foods in the processed food market as a whole that have this reduction rate or higher, and sales are also strong. This is because it is considered to have a commercially successful rate. Furthermore, at the time of the application, competitors had not yet commercialized dim sum products using sugar-free wrappers, and we believed that we could launch this product as a sufficiently competitive product. The applicant believes that the introduction of the low-carbohydrate concept to the skins of dim sum dishes in Chinese cuisine is inconceivable to the general public and is groundbreaking. Some dim sum ingredients include meat derived from plants.

＜実施形態１概要主に請求項１，２，４，５，６，７，９に対応＞
本実施形態１に係る餃子類の一である餃子の皮は、圧延機で圧延され、成型機によって成型される皮であり、加工でん粉に代わる難消化性でん粉，小麦タンパク，小麦粉及び水の重量比を適切に設定すると共に皮の厚さを適切に設定することにより、糖質オフ率を高めながら、通常の量の糖質を含有する皮とほぼ同等の食感を得ることができる。
また、難消化性でん粉，小麦タンパク，小麦粉及び水の重量比を適切に設定して混錬した後の圧延工程において、圧延の回数及び圧延する毎の皮厚を適切な値に管理して皮を作成することで、圧延性に優れた餃子の皮を提供することができ、このようにして適切な皮厚に作成された皮は保水性にも優れており、したがって、成型機による成型性も優れたものとなる。
なお、本実施形態１において、難消化性でん粉，小麦タンパク及び小麦粉の重量比を設定するにあたっては、小麦に含まれるタンパクは小麦タンパクに含まれない。小麦タンパクは成分として含まれる小麦粉とは別途に成分として加えるものである。 <Embodiment 1 Overview Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
The dumpling wrapper, which is one of the dumplings according to the first embodiment, is a wrapper that is rolled with a rolling mill and molded with a molding machine, and includes resistant starch, wheat protein, wheat flour, and water in place of processed starch. By appropriately setting the ratio and the thickness of the skin, it is possible to increase the carbohydrate removal rate and obtain a texture almost equivalent to that of a skin containing a normal amount of carbohydrates.
In addition, in the rolling process after properly setting and kneading the weight ratio of resistant starch, wheat protein, wheat flour, and water, we control the number of rolling and the thickness of the skin at each rolling to appropriate values. By creating a gyoza skin, it is possible to provide a dumpling skin with excellent rolling properties.The skin created in this way with an appropriate thickness also has excellent water retention properties, and therefore is easy to form with a molding machine. will also be excellent.
In addition, in this Embodiment 1, when setting the weight ratio of resistant starch, wheat protein, and wheat flour, the protein contained in wheat is not contained in wheat protein. Wheat protein is added as an ingredient separately from the wheat flour included as an ingredient.

＜実施形態１構成主に請求項１，２，４，５，６，７，９に対応＞
本実施形態１の餃子の皮は、難消化性でん粉と小麦タンパクと小麦粉と水を主とする原料をミキシングして圧延機で圧延し、成型機によって成型して作成される。 <Embodiment 1 Configuration Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
The dumpling wrappers of Embodiment 1 are created by mixing raw materials mainly consisting of indigestible starch, wheat protein, wheat flour, and water, rolling the mixture using a rolling mill, and molding the mixture using a molding machine.

「難消化性でん粉」（レジスタントスターチ（resistant starch））とは、小腸では消化されずに大腸まで届くでん粉及びでん粉分解物の総称であり、糖質や脂肪が小腸から吸収されるのを抑制して血糖値の上昇を抑える役割を果たす。 "Resistant starch" is a general term for starch and starch decomposition products that reach the large intestine without being digested in the small intestine, and suppresses the absorption of carbohydrates and fats from the small intestine. It plays a role in suppressing the rise in blood sugar levels.

「小麦タンパク」とは、小麦粉に水を加えて捏ねることによって、小麦粉に含まれる２つのタンパク質が絡み合って形成される網目状の物質であり、弾力に富む一方で伸びにくいという性質を有する。一般的にグルテンと呼ばれる物質を指す。したがって、この餃子類の皮の成分として加えられる小麦タンパクはその主要成分がグルテンである。餃子類の皮を混錬する際に予め他の成分粉末と一緒に粉末状のグルテンを混合して混錬用粉末とする。これに適度な水を加えて混錬して餃子類の皮とする。つまり、この小麦タンパクが、餃子の皮における圧延性，成型性及び食感に影響する。 "Wheat protein" is a network-like substance that is formed by intertwining two proteins contained in wheat flour when water is added to the flour and kneaded, and it has the property of being highly elastic but difficult to stretch. Generally refers to a substance called gluten. Therefore, the main component of the wheat protein added as a component of the skin of dumplings is gluten. When kneading dumpling wrappers, powdered gluten is mixed in advance with other component powders to obtain a kneading powder. Add an appropriate amount of water to this and knead to make dumpling skins. In other words, this wheat protein affects the rollability, moldability, and texture of the dumpling skin.

「小麦粉」とは、従来周知の小麦を挽いて作った粉をいう。本実施形態１の餃子の皮では、成型性と食感の観点から小麦粉を使用することとしているが、小麦粉に代えて、例えば、米粉、トウモロコシ粉、大麦粉、大豆粉、小豆粉等を使用することができる。 "Wheat flour" refers to flour made by grinding wheat, which is conventionally known. In the dumpling skin of Embodiment 1, wheat flour is used from the viewpoint of moldability and texture, but instead of wheat flour, for example, rice flour, corn flour, barley flour, soybean flour, adzuki bean flour, etc. can be used. can do.

＜実施形態１構成主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１難消化性でん粉，小麦タンパク，小麦粉，水重量比＞
本実施形態の餃子類の一である餃子の皮は、圧延機で少なくとも２回以上圧延され、成型機によって成型される皮である。
皮の全重量に対する重量％で小麦粉の重量％をＹ、難消化性でん粉の重量％をＺ、小麦タンパクの重量％をＸ、とした場合に、図１の上下のグラフに示すように、小麦タンパクの皮に占める重量％Ｘを０％≦Ｘ≦１５．０％とし、小麦粉の皮に占める重量％Ｙを８．８％≦Ｙ≦７１．３％とし、難消化性でん粉の重量％Ｚを０％≦Ｚ≦６１．２％としている。加えて、本実施形態において、皮の総重量に占める水分の重量％Ｗは、成型機による成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦３１．９％となるようにした。 <Embodiment 1 Configuration Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1: Weight ratio of resistant starch, wheat protein, wheat flour, and water>
The dumpling wrapper, which is one type of dumpling according to the present embodiment, is a wrapper that is rolled at least twice in a rolling mill and then molded in a molding machine.
Assuming that the weight percent of wheat flour is Y, the weight percent of resistant starch is Z, and the weight percent of wheat protein is X, as shown in the upper and lower graphs of Figure 1, wheat The weight %X in the protein skin is 0%≦X≦15.0%, the weight %Y in the flour skin is 8.8%≦Y≦71.3%, and the weight %Z of resistant starch is 0%≦X≦15.0%. 0%≦Z≦61.2%. In addition, in this embodiment, the weight % W of water in the total weight of the skin is such that the weight % W of water during molding by the molding machine is 21.8%≦W≦31.9% with respect to the total weight. I made it so.

＜実施形態１構成主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１難消化性でん粉，小麦タンパク，小麦粉重量比限定＞
＜実施形態１小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲＞
詳しくは、小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲のとき、図２の上のグラフに示すように、小麦粉の重量％Ｙが、次の式Ａを満たす範囲（ハッチングを付した部分。以下同じ。）で、且つ、図２の下のグラフに示すように、難消化性でん粉の重量％Ｚが、次の式Ｂを満たす範囲である。
式Ａ－５．３４Ｘ＋５３．３≦Ｙ≦－０．０７Ｘ＋７１．３０％
式Ｂ－０．６７Ｘ＋２．００≦Ｚ≦３．３７Ｘ＋２０．００％ <Embodiment 1 Configuration Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1: Indigestible starch, wheat protein, wheat flour, limited weight ratio>
<Embodiment 1 Weight %X of wheat protein is in the range of 0.0%≦X<3.0%>
Specifically, when the weight %X of wheat protein is in the range of 0.0%≦X<3.0%, the weight %Y of wheat flour satisfies the following formula A, as shown in the upper graph of Figure 2. As shown in the lower graph of FIG. 2, the weight % Z of the resistant starch satisfies the following formula B.
Formula A -5.34X+53.3≦Y≦-0.07X+71.30%
Formula B -0.67X+2.00≦Z≦3.37X+20.00%

＜実施形態１構成主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１難消化性でん粉，小麦タンパク，小麦粉重量比限定＞
＜実施形態１小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲＞
また、小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲のとき、図３の上のグラフに示すように、小麦粉の重量％Ｙが、次の式Ｃを満たす範囲で、且つ、図３の下のグラフに示すように、難消化性でん粉の重量％Ｚが、次の式Ｄを満たす範囲である。
式Ｃ１．１５Ｘ＋３３．８５≦Ｙ≦－０．７０Ｘ＋７３．２０％
式Ｄ０．０≦Ｚ≦－０．１Ｘ＋３０．４％ <Embodiment 1 Configuration Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1: Indigestible starch, wheat protein, wheat flour, limited weight ratio>
<Embodiment 1 Weight %X of wheat protein is in the range of 3.0%≦X<5.0%>
In addition, when the weight % And, as shown in the lower graph of FIG. 3, the weight % Z of the resistant starch is in a range that satisfies the following formula D.
Formula C 1.15X+33.85≦Y≦-0.70X+73.20%
Formula D 0.0≦Z≦-0.1X+30.4%

＜実施形態１構成主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１難消化性でん粉，小麦タンパク，小麦粉重量比限定＞
＜実施形態１小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲＞
さらに、小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲のとき、図４の上のグラフに示すように、小麦粉の重量％Ｙが、次の式Ｅを満たす範囲で、且つ、図４の下のグラフに示すように、難消化性でん粉の重量％Ｚが、次の式Ｆを満たす範囲である。
式Ｅ－６．６５Ｘ＋７２．８５≦Ｙ≦－０．７５Ｘ＋７３．４５％
式Ｆ０．０≦Ｚ≦４．８Ｘ＋５．９％ <Embodiment 1 Configuration Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1: Indigestible starch, wheat protein, wheat flour, limited weight ratio>
<Embodiment 1 Weight %X of wheat protein is in the range of 5.0%≦X<7.0%>
Furthermore, when the weight %X of wheat protein is in the range of 5.0%≦X<7.0%, as shown in the upper graph of FIG. And, as shown in the lower graph of FIG. 4, the weight % Z of the resistant starch is in a range that satisfies the following formula F.
Formula E -6.65X+72.85≦Y≦-0.75X+73.45%
Formula F 0.0≦Z≦4.8X+5.9%

＜実施形態１構成主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１難消化性でん粉，小麦タンパク，小麦粉重量比限定＞
＜実施形態１小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲＞
さらにまた、小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲のとき、図５の上のグラフに示すように、小麦粉の重量％Ｙが、次の式Ｇを満たす範囲で、且つ、図５の下のグラフに示すように、難消化性でん粉の重量％Ｚが、次の式Ｈを満たす範囲である。
式Ｇ－２．２Ｘ＋４１．７≦Ｙ≦－０．７Ｘ＋７３．１％
式Ｈ０．０≦Ｚ≦－０．５Ｘ＋４３．０％ <Embodiment 1 Configuration Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1: Indigestible starch, wheat protein, wheat flour, limited weight ratio>
<Embodiment 1 Weight %X of wheat protein is in the range of 7.0%≦X<10.0%>
Furthermore, when the weight %X of wheat protein is in the range of 7.0%≦X<10.0%, as shown in the upper graph of FIG. As shown in the lower graph of FIG. 5, the weight % Z of the resistant starch satisfies the following formula H.
Formula G -2.2X+41.7≦Y≦-0.7X+73.1%
Formula H 0.0≦Z≦-0.5X+43.0%

＜実施形態１構成主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１難消化性でん粉，小麦タンパク，小麦粉重量比限定＞
＜実施形態１小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲＞
さらにまた、小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲のとき、図６の上のグラフに示すように、小麦粉の重量％Ｙが、次の式Ｉを満たす範囲で、且つ、図６の下のグラフに示すように、難消化性でん粉の重量％Ｚが、次の式Ｊを満たす範囲である。
式Ｉ２．３Ｘ－３．２≦Ｙ≦－０．７５Ｘ＋７３．５０％
式Ｊ０．０≦Ｚ≦０．９Ｘ＋２９．０％ <Embodiment 1 Configuration Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1: Indigestible starch, wheat protein, wheat flour, limited weight ratio>
<Embodiment 1 Weight %X of wheat protein is in the range of 10.0%≦X<12.0%>
Furthermore, when the weight %X of wheat protein is in the range of 10.0%≦X<12.0%, as shown in the upper graph of FIG. As shown in the lower graph of FIG. 6, the weight % Z of the resistant starch satisfies the following formula J.
Formula I 2.3X-3.2≦Y≦-0.75X+73.50%
Formula J 0.0≦Z≦0.9X+29.0%

＜実施形態１構成主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１難消化性でん粉，小麦タンパク，小麦粉重量比限定＞
＜実施形態１小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲＞
さらにまた、小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲のとき、図７の上のグラフに示すように、小麦粉の重量％Ｙが、次の式Ｋを満たす範囲で、且つ、図７の下のグラフに示すように、難消化性でん粉の重量％Ｚが、次の式Ｌを満たす範囲である。
式Ｋ－７．９Ｘ＋１１９．２０≦Ｙ≦－０．７４Ｘ＋７３．４０％
式Ｌ０．０≦Ｚ≦７．２Ｘ－４６．６％ <Embodiment 1 Configuration Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1: Indigestible starch, wheat protein, wheat flour, limited weight ratio>
<Embodiment 1 Weight %X of wheat protein is in the range of 12.0%≦X≦15.0%>
Furthermore, when the weight %X of wheat protein is in the range of 12.0%≦X≦15.0%, as shown in the upper graph of FIG. As shown in the lower graph of FIG. 7, the weight % Z of the resistant starch satisfies the following formula L.
Formula K -7.9X+119.20≦Y≦-0.74X+73.40%
Formula L 0.0≦Z≦7.2X-46.6%

＜実施形態１構成主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１皮の厚さ＞
また、本実施形態の餃子の皮において、圧延機で圧延した後の厚さＴミリメートルが、０．５ミリメートル≦Ｔ≦１．０ミリメートル、より好ましくは０．７０ミリメートル≦Ｔ≦０．７５ミリメートルになるように設定している。
本実施形態における皮の組成物の重量比及び皮の厚さの各範囲については、後述の糖質オフ率，物性測定結果及び官能評価により検証する。 <Embodiment 1 Configuration Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Skin thickness>
Further, in the dumpling skin of this embodiment, the thickness T mm after rolling with a rolling mill is 0.5 mm≦T≦1.0 mm, more preferably 0.70 mm≦T≦0.75 mm. It is set to be.
The ranges of the weight ratio of the skin composition and the thickness of the skin in this embodiment will be verified based on the carbohydrate off rate, physical property measurement results, and sensory evaluation described below.

＜実施形態１餃子の皮製造方法主に請求項１，２，４，５，６，７，９に対応＞
本実施形態の餃子の皮は、概ね次のような工程によって製造される。原料となる難消化性でん粉，小麦タンパク，小麦粉，水，油等をミキシングする。このときグルテンが形成される。これら原料はミキシングの後、圧延機により少なくとも２回以上圧延されるのに続いて、成型機によって成型される。なお、本件発明で重要視する食感（硬さの感触、歯切れの良さ等）に関しては、通常の設計範囲内で微量添加される食塩、油等の微量添加材は実験結果に影響を及ぼさないことがすでに判明している。また、これら微量に添加される食塩、油等によって皮の味覚に対する影響も無視できることが判明している。 <Embodiment 1 Dumpling skin manufacturing method Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
The dumpling skin of this embodiment is generally manufactured by the following steps. The raw materials such as resistant starch, wheat protein, wheat flour, water, and oil are mixed. At this time gluten is formed. After mixing, these raw materials are rolled at least twice by a rolling mill, and then molded by a molding machine. Regarding texture (hardness, crispness, etc.), which is important in this invention, small amounts of additives such as salt and oil added within the normal design range do not affect the experimental results. This is already known. Furthermore, it has been found that the effects of these small amounts of added salt, oil, etc. on the taste of the skin can be ignored.

＜実施形態１製造方法；餃子の皮の製造工程主に請求項１，２，４，５，６，７，９に対応＞
図８Ａに示すように、餃子の皮の製造工程では、小麦粉供給装置０８０１、難消化性でん粉供給装置０８０２、小麦タンパク供給装置０８０３、水供給装置０８０４、油供給装置０８０５、調味料供給装置０８０６において、水、小麦粉、難消化性でん粉、小麦タンパク、油、調味料がそれぞれ供給される。これらの供給装置０８０１～０８０６から供給された材料を撹拌混合装置０８０８にて撹拌する。なお、小麦粉供給、難消化性でん粉供給、小麦タンパク供給、水供給、油供給、調味料供給等は、いずれも手作業により行っても構わない。 <Embodiment 1 Manufacturing method; Manufacturing process of gyoza wrappers Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
As shown in FIG. 8A, in the gyoza skin manufacturing process, a flour supply device 0801, an resistant starch supply device 0802, a wheat protein supply device 0803, a water supply device 0804, an oil supply device 0805, and a seasoning supply device 0806 are used. , water, flour, resistant starch, wheat protein, oil, and seasonings. The materials supplied from these supply devices 0801 to 0806 are stirred by a stirring and mixing device 0808. Note that all of the flour supply, resistant starch supply, wheat protein supply, water supply, oil supply, seasoning supply, etc. may be performed manually.

このとき、例えば、撹拌混合装置０８０８では、まず、あらかじめ計量した難消化性でん粉と小麦タンパクと小麦粉を攪拌し、別途あらかじめ計量した食塩、サラダ油、水を混合して混錬する。これによって原材料が中間品の全体に均一に分散するとともにグルテンの形成を促進する。 At this time, for example, in the stirring/mixing device 0808, first, pre-measured resistant starch, wheat protein, and wheat flour are stirred, and separately pre-measured salt, salad oil, and water are mixed and kneaded. This distributes the raw materials evenly throughout the intermediate product and promotes gluten formation.

その後、撹拌混合装置０８０８で難消化性でん粉，小麦タンパク，小麦粉及び水等の混錬物である中間品を直ちに（長くても６０秒以内に）圧延装置０８０９のローラ間に投入して、複数回（少なくとも２回以上）の圧延を経て包餡時の餃子の皮の厚さにする。 Thereafter, the intermediate product, which is a kneaded product of indigestible starch, wheat protein, wheat flour, water, etc., is immediately (within 60 seconds at the most) fed between the rollers of the rolling device 0809 using the stirring and mixing device 0808. After rolling (at least twice), it is made into the thickness of the gyoza skin when wrapped.

本実施形態において、図８Ｂのフローチャートに示すように、ステップＳ０８０１の圧延1回目からステップＳ０８０２の圧延２回目を経てステップＳ０８０３の圧延３回目までの段階で、撹拌混合装置０８０８から供給される混錬物である中間品を皮厚が４．０ミリメートル以上８．０ミリメートル以下となるように圧延し、ステップＳ０８０４の圧延４回目から、ステップＳ０８０５の圧延５回目及びステップＳ０８０６の圧延６回目を経てステップＳ０８０７の圧延７回目までの段階で、皮厚が０．５ミリメートル以上１．０ミリメートル以下となるように圧延する。ここで、皮厚が０．５ミリメートル未満であると、最終圧延段階で中間品の破れや、断裂や、穴あきなどが発生しやすくなり好ましくない。一方、皮厚を１．０ミリメートル以上にすると、最終製品である餃子の餡が相対的に少なく感じられて、喫食時にジューシー感や餡の深い味わいを打ち消すように働く。ただし、これは餡を餃子の皮で包餡する際に利用される餃子の皮の直径が７センチメートルから１１センチメートル程度の場合であり、さらに直径を大きくすることで餃子を構成する餡の量を多くできる場合には、例外的に皮厚を１ミリメートルよりも大きくしてもよい。本件発明の包餡機による包餡時間、すなわち、餃子の皮上に餡を載置して最終的に餃子の皮で餡を包み込むまでの時間は２秒から１０秒程度が好ましい。この際、皮に加えられる引っ張り応力は、２２（Ｎ）から４４（Ｎ）程度が好ましい。処理速度を上げるために引っ張り応力が４４（Ｎ）を超えると、皮が破損する場合が多くなる。なお、餃子の皮の直径が７センチメートルから１１センチメートル程度の場合の餡の重量は１０ｇから１４ｇ程度である。皮厚を１ミリメートルよりも厚くし、直径７センチメートルから１１センチメートル程度よりも大きくした場合には餡の重量を１５ｇ程度以上とすることが好ましい。 In this embodiment, as shown in the flowchart of FIG. 8B, in the stages from the first rolling in step S0801 to the second rolling in step S0802 to the third rolling in step S0803, the kneading mixture supplied from the stirring and mixing device 0808 The intermediate product, which is a product, is rolled to have a skin thickness of 4.0 mm or more and 8.0 mm or less, and the steps are carried out from the fourth rolling in step S0804, through the fifth rolling in step S0805, and the sixth rolling in step S0806. At the stage up to the seventh rolling of S0807, rolling is performed so that the skin thickness is 0.5 mm or more and 1.0 mm or less. Here, if the skin thickness is less than 0.5 mm, it is not preferable because the intermediate product is likely to be torn, torn, or perforated in the final rolling step. On the other hand, if the skin thickness is 1.0 mm or more, the final product, the gyoza, will feel like there is relatively less filling, which will counteract the juicy feeling and deep flavor of the filling when eaten. However, this applies when the diameter of the gyoza wrapper used when wrapping the bean paste in the gyoza wrapper is approximately 7 to 11 cm, and by increasing the diameter even further, the gyoza wrappers are In exceptional cases, the skin thickness may be greater than 1 mm if the amount can be increased. The wrapping time of the filling machine of the present invention, that is, the time from placing the filling on the dumpling skin to finally wrapping the filling with the dumpling skin, is preferably about 2 seconds to 10 seconds. At this time, the tensile stress applied to the skin is preferably about 22 (N) to 44 (N). If the tensile stress exceeds 44 (N) in order to increase the processing speed, the skin will often be damaged. In addition, when the diameter of the gyoza skin is about 7 cm to 11 cm, the weight of the filling is about 10 g to 14 g. When the skin thickness is thicker than 1 mm and the diameter is larger than about 7 cm to 11 cm, it is preferable that the weight of the filling is about 15 g or more.

より具体的には、圧延の回数及び圧延する毎の皮厚を以下のように管理して圧延する。
すなわち、図８Ｃの圧延装置の前段側部分概略図に示すように、１回目の圧延を行う第一圧延部（ステップＳ０８０１に相当）において、混錬物である中間品Ｍを一対の圧延ローラ０８０９ａ，０８０９ａによって皮厚が７．０ミリメートル以上、９．５ミリメートル以下の皮生地ＳＳに圧延する。この第一圧延部には、一対の圧延ローラ０８０９ａ，０８０９ａが二組配置されており、したがって、この第一圧延部において２枚の皮生地ＳＳにして送出する。この第一圧延部では、一対の圧延ローラ０８０９ａ，０８０９ａに係る負荷の軽減、及び、効率的な圧延を図っている。また、この第一圧延部の一対の圧延ローラ０８０９ａ，０８０９ａは必ずしも二組に限定されるものでなく複数であればよい。したがって三組以上でもよい。この第一圧延部での圧延は、中間品をローラでこねてグルテンを生じさせるという効果も狙ったものである。 More specifically, rolling is performed while controlling the number of rolling times and the skin thickness each time as follows.
That is, as shown in the schematic diagram of the front-stage part of the rolling apparatus in FIG. 8C, in the first rolling section (corresponding to step S0801) that performs the first rolling, the intermediate product M, which is a kneaded product, is rolled between a pair of rolling rollers 0809a. , 0809a to form a leather cloth SS having a skin thickness of 7.0 mm or more and 9.5 mm or less. In this first rolling section, two pairs of rolling rollers 0809a, 0809a are arranged, and therefore, in this first rolling section, two pieces of leather fabric SS are sent out. This first rolling section aims to reduce the load on the pair of rolling rollers 0809a, 0809a and to perform rolling efficiently. Further, the pair of rolling rollers 0809a, 0809a of this first rolling section is not necessarily limited to two sets, but may be a plurality. Therefore, three or more sets may be used. The purpose of rolling in the first rolling section is to knead the intermediate product with rollers to produce gluten.

次いで、２回目の圧延を行う第二圧延部（ステップＳ０８０２に相当）では、第一圧延部を経た２枚の皮生地ＳＳを一対の圧延ローラ０８０９ｂ，０８０９ｂ間において重ねて、皮厚が７．０ミリメートル以上、９．５ミリメートル以下の皮生地ＳＳに圧延する。
続いて、３回目の圧延を行う第三圧延部（ステップＳ０８０３に相当）において、第二圧延部を経た皮生地ＳＳを一対の圧延ローラ０８０９ｃ，０８０９ｃにより、皮厚が４．０ミリメートル以上８．０ミリメートル以下の皮生地ＳＳに圧延する。
この第三圧延部までが、混錬物Ｍに含まれる粒状物によるばらつきを無くしたり皮表面を均したりする所謂下圧延工程である。 Next, in the second rolling section (corresponding to step S0802) that performs the second rolling, the two leather fabrics SS that have passed through the first rolling section are stacked between a pair of rolling rollers 0809b, 0809b, and the skin thickness is 7.5 mm. Roll into leather dough SS with a diameter of 0 mm or more and 9.5 mm or less.
Subsequently, in a third rolling section (corresponding to step S0803) that performs the third rolling, the leather material SS that has passed through the second rolling section is rolled by a pair of rolling rollers 0809c, 0809c until the skin thickness is 4.0 mm or more.8. Roll into leather dough SS of 0 mm or less.
The process up to this third rolling section is a so-called lower rolling step in which variations due to particulate matter contained in the kneaded material M are eliminated and the skin surface is leveled.

次に、４回目の圧延を行う第四圧延部（ステップＳ０８０４に相当）において、第三圧延部を経た皮生地ＳＳを一対の圧延ローラ０８０９ｄ，０８０９ｄにより、皮厚が３．０ミリメートル以上７．０ミリメートル以下の皮生地ＳＳに圧延し、５回目の圧延を行う第五圧延部（ステップＳ０８０５に相当）において、第四圧延部を経た皮Ｓが一対の圧延ローラ０８０９ｅ，０８０９ｅにより、皮厚が３．０ミリメートル以上４．０ミリメートル以下の皮生地ＳＳに圧延する。
なお、第二圧延部，第三圧延部，第四圧延部及び第五圧延部の各ローラの回転速度をそれぞれコントロールすることで、互いに隣接する圧延部間において皮Ｓが適度に弛むようにしており、これにより、皮Ｓに不必要なテンションがかからないようにしている。 Next, in a fourth rolling section (corresponding to step S0804) that performs the fourth rolling, the leather material SS that has passed through the third rolling section is rolled by a pair of rolling rollers 0809d, 0809d until the skin thickness is 3.0 mm or more.7. In the fifth rolling section (corresponding to step S0805) which rolls the leather material SS to a thickness of 0 mm or less and performs the fifth rolling, the skin S that has passed through the fourth rolling section is reduced in thickness by a pair of rolling rollers 0809e and 0809e. Roll into leather cloth SS of 3.0 mm or more and 4.0 mm or less.
In addition, by controlling the rotational speed of each roller in the second rolling section, third rolling section, fourth rolling section, and fifth rolling section, the skin S is moderately loosened between adjacent rolling sections, This prevents unnecessary tension from being applied to the skin S.

そして、第五圧延部を経た皮生地ＳＳはロール状に巻き束ねられて一旦連続圧延プロセスは終了する。この段階において、皮生地ＳＳは最終の餃子の皮の厚みにまで至っていない。この例では、第五圧延部までを連続圧延とし、ここで一旦圧延ラインから皮生地ＳＳを離脱させているが、第五圧延部以降の離脱であってもよいし、それより前の圧延部での離脱であってもよい。このように、一旦連続圧延プロセスから皮生地ＳＳを離脱させるのは、離脱した皮生地ＳＳを一時保管してこれより先の餃子の製造ラインのライン進行速度に合わせる、所謂バッファするためである。
上記のようにロール状に巻き束ねられて一時保管された皮生地ＳＳは、図８Ｄの圧延装置の後段側部分概略図に示すように、６回目の圧延を行う第六圧延部に搬送され、この第六圧延部（ステップＳ０８０６に相当）において、ロール状に巻き束ねられた皮生地ＳＳを一対の圧延ローラ０８０９ｆ，０８０９ｆにより、皮厚が２．５ミリメートル以上３．５ミリメートル以下の皮生地ＳＳに圧延し、続いて、７回目の仕上げの圧延を行う第七圧延部（ステップＳ０８０７に相当）において、第六圧延部を経た皮生地ＳＳを一対の圧延ローラ０８０９ｇ，０８０９ｇにより、皮厚が０．５ミリメートル以上１．０ミリメートル以下（所定の厚さＴ；０．７０ミリメートル≦Ｔ≦０．７５ミリメートル）の皮生地ＳＳに圧延する。
上記第六圧延部及び第七圧延部間においても、皮生地ＳＳに不必要なテンションがかからないようにするために、第六圧延部及び第七圧延部の各々のローラの回転速度をそれぞれコントロールすることによって、皮生地ＳＳが適度に弛むようにしている。
この仕上げの圧延を経た皮生地ＳＳの厚みが最終的に餡を包餡する餃子の皮Ｓの厚みとなる。なお、この例では第六圧延部及び第七圧延部となるが、要するに前段の連続圧延が終了した後の後段の圧延部は、後述するように、餃子の皮Ｓの形に皮生地ＳＳを打ち抜き、さらに、この完成した餃子の皮Ｓで餡を包餡する包餡する餃子成型装置と連続作業が機械的に自動的に行われるように構成されている。このように構成する理由は、最終圧延後直ちに包餡プロセスに移行するようにするためである。このように最終圧延後に直ちに包餡される場合には、餃子の皮Ｓが柔軟で餃子成型の際に皮が破れにくくすることができるからである。つまり、このように後段の圧延プロセスと包餡プロセスとを一体化することで、比較的破断しやすい餃子の皮Ｓであったとしても、それを上手に利用することができる。この最も代表的な例は、包餡機と圧延機を一体化した圧延包餡機によってなされる。このような手順で餃子の成型を行う場合には、餃子の皮Ｓに小麦粉からなる打ち粉を振らなくてよいので小麦粉の餃子に占める割合を相対的に低下させることにもつながる。逆に言えば、複数の皮生地ＳＳの積層体を利用して、餃子の皮Ｓの形に一度に複数枚打ち抜くような構成とし、この積層した餃子の皮Ｓを包餡機にセットして包餡、餃子の成型を行う場合には、打ち粉が必要となり、本件発明の目指す低糖質の餃子を提供することに障害となる。
そして、第七圧延部を経た皮生地ＳＳは皮成型装置に搬送され、型抜き機０８１０Ａにて餃子の皮Ｓとして成型される。この際、圧延装置から圧延後の皮を皮成型装置に送るのに要する搬送タイムは、皮が含む水分の蒸発を心配しなくてもよい程度に設定されている、すなわち、圧延工程で適切な皮厚に作成された皮が有する保水性が十分に保たれる程度に設定されている。 Then, the leather material SS that has passed through the fifth rolling section is wound into a roll and bundled, and the continuous rolling process is once completed. At this stage, the skin dough SS has not reached the thickness of the final gyoza skin. In this example, continuous rolling is performed up to the fifth rolling section, and the leather fabric SS is once removed from the rolling line at this point, but it may be removed after the fifth rolling section, or it may be removed from the rolling section before that. It is also possible to leave at any time. The reason why the leather dough SS is once removed from the continuous rolling process in this way is to temporarily store the removed skin dough SS and adjust it to the line advancing speed of the gyoza production line ahead of it, so-called buffering.
The leather fabric SS, which has been wound into a roll and bundled as described above and temporarily stored, is transported to the sixth rolling section where the sixth rolling is performed, as shown in the schematic diagram of the latter part of the rolling apparatus in FIG. 8D. In this sixth rolling section (corresponding to step S0806), a pair of rolling rollers 0809f and 0809f roll the leather material SS wound into a roll and bundle it into a leather material SS having a skin thickness of 2.5 mm or more and 3.5 mm or less. Then, in the seventh rolling section (corresponding to step S0807) where the seventh finishing rolling is performed, the leather material SS that has passed through the sixth rolling section is rolled to a thickness of 0 by a pair of rolling rollers 0809g, 0809g. It is rolled into a leather material SS having a thickness of .5 mm or more and 1.0 mm or less (predetermined thickness T; 0.70 mm≦T≦0.75 mm).
Also between the sixth rolling section and the seventh rolling section, in order to prevent unnecessary tension from being applied to the leather material SS, the rotational speeds of the rollers of the sixth rolling section and the seventh rolling section are controlled respectively. This allows the leather fabric SS to loosen appropriately.
The thickness of the skin SS that has undergone this finishing rolling will ultimately become the thickness of the gyoza skin S that encloses the filling. In this example, they are the sixth rolling section and the seventh rolling section, but in short, the subsequent rolling section after the continuous rolling of the previous stage is used to roll the skin material SS into the shape of the dumpling skin S, as will be described later. It is constructed so that continuous work is mechanically and automatically performed with a dumpling forming device for punching, and then wrapping the filling with the completed dumpling wrapper S. The reason for this configuration is to move to the filling process immediately after the final rolling. This is because when the dumplings are wrapped immediately after the final rolling, the dumpling skin S is flexible and can be made difficult to tear during dumpling molding. In other words, by integrating the subsequent rolling process and the filling process in this way, even if the dumpling skin S is relatively easy to break, it can be effectively utilized. The most typical example of this is a rolling wrapping machine that integrates a wrapping machine and a rolling machine. When forming dumplings using such a procedure, it is not necessary to sprinkle flour made of wheat flour on the dumpling skin S, which also leads to a relative reduction in the proportion of wheat flour in the dumplings. Conversely, by using a laminate of a plurality of leather doughs SS, the structure is such that multiple pieces are punched out in the shape of gyoza skins S at once, and the laminated gyoza skins S are set in a wrapping machine. When shaping the filling and dumplings, flouring is required, which becomes an obstacle to providing the low-carbohydrate dumplings that the present invention aims at.
Then, the skin dough SS that has passed through the seventh rolling section is transported to a skin forming device, and is molded into a gyoza skin S by a die cutting machine 0810A. At this time, the transportation time required to send the rolled skin from the rolling device to the skin forming device is set to such an extent that there is no need to worry about evaporation of the moisture contained in the skin. The thickness is set so that the water retention property of the thick skin is sufficiently maintained.

図８Ｄの下側部分に示すように、皮成型装置から供給される皮Ｓの上には餃子の中具Ｆが置かれ、図示しない餃子成型装置で成型されて生の餃子Ｇが連続して作られる。この餃子成型装置おける皮で餡を包餡して餃子に成型する包餡タイムも、上記搬送タイムと同様に、皮が含む水分の蒸発を心配しなくてもよい程度に設定することが好ましく、包餡タイムＬを例えば、２．０秒≦L≦１０．０秒に設定することが好ましい。この後、成型された生の餃子が所定の温度で所定時間（例えば、９４℃～９９℃で約５分間）スチーム加熱される。 As shown in the lower part of FIG. 8D, a dumpling filling F is placed on top of the skin S supplied from the skin forming device, and raw dumplings G are continuously formed by being molded by a not-shown dumpling forming device. Made. Similarly to the above-mentioned conveyance time, it is preferable that the wrapping time for wrapping the filling with the skin in this gyoza forming apparatus and forming it into dumplings is set to such an extent that there is no need to worry about evaporation of the water contained in the skin. It is preferable to set the wrapping time L to, for example, 2.0 seconds≦L≦10.0 seconds. Thereafter, the shaped raw dumplings are heated with steam at a predetermined temperature for a predetermined time (for example, at 94° C. to 99° C. for about 5 minutes).

このスチーム加熱された加熱済餃子は、急速冷凍装置（トンネルフリーザ等）へ搬送されて凍結され、その後、パッケージングにて包装されて梱包装置にて所定単位ごとに箱詰めされ、梱包された箱は出荷されるまで冷凍庫に保管される。 The steam-heated dumplings are transported to a quick freezing device (tunnel freezer, etc.) and frozen, then wrapped in packaging and boxed into predetermined units by a packing device. Stored in the freezer until shipped.

＜実施形態１餃子の皮の成型性評価主に請求項１，２，４，５，６，７，９に対応＞
上記した重量比で難消化性でん粉，小麦タンパク，小麦粉，水等を混合してなる混錬物である中間品を上記した圧延手順で圧延成型した餃子の皮の成型性評価は、皮成型装置０８１０において成型できたものを「可」、繋がりなく皮切れしたものを「不可」とし、後述する検証結果をまとめた図において、「可」を「〇」で表し、「不可」を「×」で表した。
ここで、餃子の皮の検証に際して、上記した重量比で難消化性でん粉，小麦タンパク，小麦粉，水等を混合してなる混錬物である中間品を７つ用意し、それぞれの中間品を上記圧延工程における第一圧延部から第七圧延部までの各圧延部で圧延することで、餃子の皮を作製した。
この際、図８Ｅの表に示すように、７つの中間品を第一圧延部において平均値で皮厚８．１６ミリメートルに圧延し、第二圧延部において平均値で皮厚８．０８ミリメートルに圧延し、第三圧延部において平均値で皮厚６．３４ミリメートルに圧延した。すなわち、第一圧延部から第三圧延部までの圧延工程において、７つの中間品をいずれも各圧延部における圧延範囲に収まるように圧延した。
また、７つの中間品を第四圧延部において平均値で皮厚５．０６ミリメートルに圧延し、第５圧延部において平均値で皮厚３．４２ミリメートルに圧延し、第六圧延部において平均値で皮厚３．２０ミリメートルに圧延し、第七圧延部において平均値で皮厚０．７１ミリメートルに圧延した。すなわち、第四圧延部から第七圧延部までの圧延工程において、７つの中間品をいずれも各圧延部における圧延範囲に収まるように圧延した。
なお、図８Ｅの表において、第三圧延部で標準偏差の値が大きくなっているのは、この第三圧延部までが皮表面を均したりする下圧延を行う圧延部であるからである。 <Embodiment 1 Evaluation of moldability of dumpling skin Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
The moldability of gyoza skins was evaluated by rolling an intermediate product, which is a kneaded product made by mixing resistant starch, wheat protein, wheat flour, water, etc. in the above weight ratio, using the above rolling procedure. Items that could be molded at 0810 are ``Acceptable,'' and those that break off without connection are ``Unacceptable.'' In the diagram that summarizes the verification results described later, ``Acceptable'' is expressed as ``〇'', and ``Unable'' is indicated as ``x''. It was expressed as
Here, when verifying the dumpling wrappers, we prepared seven intermediate products, which are kneaded products made by mixing resistant starch, wheat protein, wheat flour, water, etc. in the above weight ratio, and Dumpling wrappers were produced by rolling in each of the rolling sections from the first rolling section to the seventh rolling section in the above rolling process.
At this time, as shown in the table of FIG. 8E, seven intermediate products were rolled to an average skin thickness of 8.16 mm in the first rolling section, and to an average skin thickness of 8.08 mm in the second rolling section. It was rolled to an average skin thickness of 6.34 mm in the third rolling section. That is, in the rolling process from the first rolling section to the third rolling section, all seven intermediate products were rolled within the rolling range of each rolling section.
In addition, seven intermediate products were rolled to an average thickness of 5.06 mm in the fourth rolling section, rolled to an average skin thickness of 3.42 mm in the fifth rolling section, and rolled to an average thickness of 3.42 mm in the sixth rolling section. The material was rolled to a skin thickness of 3.20 mm in the seventh rolling section, and rolled to an average skin thickness of 0.71 mm in the seventh rolling section. That is, in the rolling process from the fourth rolling section to the seventh rolling section, all seven intermediate products were rolled within the rolling range of each rolling section.
In addition, in the table of FIG. 8E, the reason why the value of the standard deviation is large in the third rolling section is because this is the rolling section where down rolling is performed to level the skin surface. .

＜実施形態１餃子の皮の破断強度の測定主に請求項１，２，４，５，６，７，９に対応＞
上記した重量比で難消化性でん粉，小麦タンパク，小麦粉，水等を混合して圧延成型した餃子の皮の物性測定の一である破断強度（Ｎ）をイマダデジタルフォースゲージDST‐5Nを用いて、以下の条件で測定した。
・プランジャ：幅８ｍｍ、奥行１０ｍｍ、高さ２０ｍｍ。
このような条件で測定した餃子の皮の破断強度（Ｎ）は、硬すぎず柔らかすぎずの観点から、２２．０～４４．０（Ｎ）の場合を「適切」と判断した。 <Embodiment 1 Measurement of breaking strength of dumpling skin Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
Breaking strength (N), which is one of the physical property measurements of gyoza wrappers made by mixing resistant starch, wheat protein, wheat flour, water, etc. in the above weight ratios, was measured using an Imada Digital Force Gauge DST-5N. , was measured under the following conditions.
- Plunger: width 8mm, depth 10mm, height 20mm.
The breaking strength (N) of the dumpling skin measured under these conditions was judged to be "appropriate" when it was 22.0 to 44.0 (N) from the viewpoint of not being too hard or too soft.

＜実施形態１官能評価主に請求項１，２，４，５，６，７，９に対応＞
本実施形態における上記した重量比で難消化性でん粉，小麦タンパク，小麦粉，水等を混合して圧延成型した餃子の皮について、難消化性でん粉，小麦タンパク，小麦粉，水等の重量比を異ならせた複数のサンプル毎に、美味しく感じたか否かについて５名のパネラーの評価を１回ずつ受けた。そして、後述する検証結果をまとめた図において、「美味しい」を「〇」で表し、「美味しくない」を「×」で表し、５名のパネラーのうち、「〇」の評価を下したパネラーが３名以上いる場合を合格とした。 <Embodiment 1 Sensory evaluation Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
Regarding the gyoza wrappers that are rolled and formed by mixing resistant starch, wheat protein, wheat flour, water, etc. in the above-mentioned weight ratios in this embodiment, different weight ratios of resistant starch, wheat protein, wheat flour, water, etc. Five panelists evaluated each sample once as to whether it tasted good or not. In the diagram summarizing the verification results described below, "delicious" is represented by "〇", "not delicious" is represented by "×", and out of the five panelists, the panel who gave the evaluation of "〇" If there are 3 or more people, it is considered a pass.

＜実施形態１糖質オフ率主に請求項１，２，４，５，６，７，９に対応＞
本実施形態における上記した重量比で難消化性でん粉，小麦タンパク，小麦粉，水等を混合して圧延成型した餃子の皮について、糖質オフ率が分析値において２５．０％以上を「適切」とした。 <Embodiment 1 Carbohydrate off rate Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
In this embodiment, for gyoza wrappers made by rolling and forming a mixture of resistant starch, wheat protein, wheat flour, water, etc. in the above-mentioned weight ratio, a sugar-off rate of 25.0% or more is considered "appropriate" based on an analytical value. And so.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパクの重量％を固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Carbohydrate removal rate of gyoza wrappers, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: fixed weight percentage of wheat protein>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>

餃子の皮は、難消化性でん粉，小麦タンパク，小麦粉，水，植物油脂を上述したミキサーで高速撹拌して作製するが、本実施形態において、小麦タンパクの割合を０．０重量％，３．０重量％，５．０重量％，７．０重量％，１０．０重量％，１２．０重量％，１５．０重量％と７通りに変化させる毎に、難消化性でん粉の割合を０．０重量％，２．０重量％，５．０重量％，１０．０重量％，１５．０重量％，２０．０重量％，２５．０重量％，３０．０重量％，４０．０重量％，５０．０重量％，６０．０重量％，７０．０重量％と１２通りに変化させて、それぞれ１２パターンの餃子の皮を作製した。つまり、総パターン数は７×１２の８４パターンとした。 Dumpling wrappers are made by stirring resistant starch, wheat protein, wheat flour, water, and vegetable oil at high speed in the mixer described above. In this embodiment, the proportion of wheat protein is 0.0% by weight, 3. Each time the percentage of resistant starch was changed to 0%, 5.0%, 7.0%, 10.0%, 12.0%, and 15.0% by weight, the proportion of resistant starch was reduced to 0%. .0 weight%, 2.0 weight%, 5.0 weight%, 10.0 weight%, 15.0 weight%, 20.0 weight%, 25.0 weight%, 30.0 weight%, 40.0 By changing the weight% in 12 ways: 50.0% by weight, 60.0% by weight, and 70.0% by weight, 12 patterns of dumpling wrappers were produced. In other words, the total number of patterns was 84 (7×12).

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－１難消化性でん粉の割合を０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 0.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 1-1: 0.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
「難消化性でん粉０．０重量％」の場合は、図９に示すようになった。ここで図９において一番上の行が実験のケース番号を示し（「難消化性でん粉０．０重量％」の場合はケース番号１－１）、最も左側の列は、餃子の皮に含まれる組成として「小麦粉」の行、「難消化性でん粉」の行、「小麦タンパク」の行、「植物油脂（サラダ油）」の行、「水」の行を示し、各行についてケース番号ごとに示されている左側の数字は、各組成の量を示すものであり、いわゆる「何部」として表現されうるものである。一方、各行についてケース番号ごとに示されている右側の数字は、皮全重量中の各組成の重量％を示すものである。また、図９の最も左側の列における「合計（皮全重量）」の下の段は「成型性」の行を示し、この「成型性」の下の段は「破断強度」の行を示すものである。さらに、「破断強度」の下に続く５つの段は５名のパネラーによる官能評価を示す行であり、「美味しい」の官能評価を得たケースを「〇」で表し、「美味しくない」の官能評価を得たケースを「×」で表した。さらにまた、図９の最も左側の列における最下段は、「糖質オフ率（分析値）」の行であるが、計算値を記載しているケースもある。以下、この種の図１０，図１１，図１２，図１３，図１４，図１５に関しても同様である。
検証の内容であるが、「難消化性でん粉０．０重量％」の場合において、小麦粉の重量は６９．７重量％であり、水の重量は２５．３重量％であった。成型性評価は「〇」、破断強度は２６．７７（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
In the case of "indigestible starch 0.0% by weight", the results were as shown in FIG. Here, in Figure 9, the top row shows the case number of the experiment (case number 1-1 in the case of "0.0% by weight of resistant starch"), and the leftmost column shows the amount of water contained in the dumpling skin. The composition shown is a row for "wheat flour," a row for "resistant starch," a row for "wheat protein," a row for "vegetable oil (salad oil)," and a row for "water," and each row is shown by case number. The numbers on the left side indicate the amount of each component, and can be expressed as so-called "parts". On the other hand, the numbers on the right side shown for each case number in each row indicate the weight percent of each component in the total weight of the skin. In addition, the row below "Total (total skin weight)" in the leftmost column of Figure 9 shows the row of "Moldability", and the row below this "Moldability" shows the row of "Breaking strength". It is something. Furthermore, the five rows following "Breaking Strength" are rows showing the sensory evaluation by five panelists, and cases in which the sensory evaluation was "delicious" are represented by "○", and the sensory evaluation of "not delicious" is indicated by "〇". Cases that received evaluations are indicated with an “×”. Furthermore, the bottom row of the leftmost column in FIG. 9 is a row for "carbohydrate off rate (analytical value)", but in some cases calculated values are also listed. The same applies to FIGS. 10, 11, 12, 13, 14, and 15 of this type.
Regarding the contents of the verification, in the case of "indigestible starch 0.0% by weight", the weight of wheat flour was 69.7% by weight, and the weight of water was 25.3% by weight. The moldability evaluation was "○" and the breaking strength was 26.77 (N), both of which were considered appropriate.

＜官能評価＞
官能評価は、５名のパネラー全員の評価が「〇」なので合格とした。 <Sensory evaluation>
In the sensory evaluation, all five panelists gave an evaluation of "〇", so the product was passed.

＜糖質オフ率＞
糖質オフ率が分析値において１６．３５％であり、目標値の２５．０％を下回っているので不適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 16.35% in the analytical value, which was lower than the target value of 25.0%, so it was deemed inappropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－２難消化性でん粉の割合を２．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 0.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 1-2: 2.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図９のケース番号１－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は７１．３重量％であり、水の重量は２５．７重量％であった。成型性評価は「〇」、破断強度は４３．３０（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 1-2 column of Figure 9, in the case of "2.0% by weight of resistant starch", the weight of flour is 71.3% by weight, and the weight of water is 25.7% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 43.30 (N), both of which were considered appropriate.

＜官能評価＞
官能評価は、５名のパネラーのうち４名のパネラーの評価が「〇」なので合格とした。 <Sensory evaluation>
In the sensory evaluation, 4 out of 5 panelists gave an evaluation of "0", so the product was passed.

＜糖質オフ率＞
糖質オフ率が分析値において２６．４４％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 26.44% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－３難消化性でん粉の割合を５．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 0.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 1-3: 5.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図９のケース番号１－３の列に示すように、「難消化性でん粉５．０重量％」の場合は、小麦粉の重量は６８．３重量％であり、水の重量は２５．７重量％であった。成型性評価は「〇」、破断強度は４３．８０（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 1-3 column of Figure 9, in the case of "5.0% by weight of resistant starch", the weight of flour is 68.3% by weight, and the weight of water is 25.7% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 43.80 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において２８．３７％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 28.37% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－５難消化性でん粉の割合を１５．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 0.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 1-5: 15.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図９のケース番号１－５の列に示すように、「難消化性でん粉１５．０重量％」の場合は、小麦粉の重量は５８．３重量％であり、水の重量は２５．７重量％であった。成型性評価は「〇」、破断強度は３３．７４（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 1-5 column of Figure 9, in the case of "15.0% by weight of resistant starch", the weight of flour is 58.3% by weight, and the weight of water is 25.7% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 33.74 (N), both of which were considered appropriate.

＜官能評価＞
官能評価は、５名のパネラーのうち３名のパネラーの評価が「〇」なので合格とした。 <Sensory evaluation>
In the sensory evaluation, 3 out of 5 panelists gave an evaluation of "0", so it was judged as passing.

＜糖質オフ率＞
糖質オフ率が分析値において３６．５４％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 36.54% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－６難消化性でん粉の割合を２０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 0.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 1-6: 20.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図９のケース番号１－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は５３．３重量％であり、水の重量は２５．７重量％であった。成型性評価は「〇」、破断強度は２６．６１（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 1-6 column of Figure 9, in the case of "20.0% by weight of resistant starch", the weight of flour is 53.3% by weight, and the weight of water is 25.7% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 26.61 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において３５．５８％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 35.58% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－７難消化性でん粉の割合を２４．６重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 0.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 1-7: 24.6% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図９のケース番号１－７の列に示すように、「難消化性でん粉２２．９重量％」の場合は、小麦粉の重量は４４．２重量％であり、水の重量は３１．９重量％であった。成型性評価は「×」であり、不適切とした。また、破断強度は３８．１５（Ｎ）であり、適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 1-7 column of Figure 9, in the case of "22.9% by weight of resistant starch", the weight of flour is 44.2% by weight, and the weight of water is 31.9% by weight. %Met. The moldability evaluation was "x" and was deemed inappropriate. Moreover, the breaking strength was 38.15 (N), which was considered appropriate.

＜官能評価＞
成型性評価が「×」であったため評価していない。 <Sensory evaluation>
It was not evaluated because the moldability evaluation was "x".

＜糖質オフ率＞
糖質オフ率が分析値において４２．７９％であった。 <Carbohydrate reduction rate>
The carbohydrate off rate was 42.79% in the analytical value.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－８難消化性でん粉の割合を２７．０重量％＞
図９のケース番号１－８の列に示すように、「難消化性でん粉２７．０重量％」の場合は、小麦粉の重量は３９．１重量％であり、水の重量は３３．０重量％であった。成型性評価は「×」であり、不適切とした。また、破断強度は２４．７２（Ｎ）であり、適切とした。 <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 0.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 1-8: 27.0% by weight of resistant starch>
As shown in the case number 1-8 column of Figure 9, in the case of "27.0% by weight of resistant starch", the weight of flour is 39.1% by weight, and the weight of water is 33.0% by weight. %Met. The moldability evaluation was "x" and was deemed inappropriate. Moreover, the breaking strength was 24.72 (N), which was considered appropriate.

＜糖質オフ率＞
糖質オフ率が計算値において４５．８８％であった。 <Carbohydrate reduction rate>
The calculated carbohydrate off rate was 45.88%.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－９難消化性でん粉の割合を４０．０重量％＞
＜ケース番号１－１０難消化性でん粉の割合を５０．０重量％＞
＜ケース番号１－１１難消化性でん粉の割合を６０．０重量％＞
＜ケース番号１－１２難消化性でん粉の割合を７０．０重量％＞
これらのケースにおいては、餃子の皮の成型が困難であるため、糖質オフ率，物性測定結果及び官能評価の検証は行っていない。 <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 0.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 1-9: 40.0% by weight of resistant starch>
<Case number 1-10: 50.0% by weight of resistant starch>
<Case number 1-11: 60.0% by weight of resistant starch>
<Case number 1-12 The proportion of resistant starch is 70.0% by weight>
In these cases, because it is difficult to mold the dumpling skin, the carbohydrate removal rate, physical property measurement results, and sensory evaluation were not verified.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－１難消化性でん粉の割合を０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 3.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 2-1: 0.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１０のケース番号２－１の列に示すように、「難消化性でん粉０．０重量％」の場合は、小麦粉の重量は７１．１重量％であり、水の重量は２４．９重量％であった。成型性評価は「〇」、破断強度は２５．５９（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 2-1 column of Figure 10, in the case of "indigestible starch 0.0% by weight", the weight of flour is 71.1% by weight, and the weight of water is 24.9% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 25.59 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において２５．４８％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 25.48% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－２難消化性でん粉の割合を２．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 3.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 2-2 The proportion of resistant starch is 2.0% by weight>

＜餃子の皮の成型性評価、破断強度＞
図１０のケース番号２－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は６９．１重量％であり、水の重量は２４．９重量％であった。成型性評価は「〇」、破断強度は２５．９１（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 2-2 in Figure 10, in the case of "2.0% by weight of resistant starch", the weight of flour is 69.1% by weight, and the weight of water is 24.9% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 25.91 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において３２．２１％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 32.21% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－３難消化性でん粉の割合を５．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 3.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 2-3: 5.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１０のケース番号２－３の列に示すように、「難消化性でん粉５．０重量％」の場合は、小麦粉の重量は６６．１重量％であり、水の重量は２４．９重量％であった。成型性評価は「〇」、破断強度は２６．８５（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 2-3 column of Figure 10, in the case of "5.0% by weight of resistant starch", the weight of flour is 66.1% by weight, and the weight of water is 24.9% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 26.85 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において３４．６２％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 34.62% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－４難消化性でん粉の割合を１０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 3.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 2-4: 10.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１０のケース番号２－４の列に示すように、「難消化性でん粉１０．０重量％」の場合は、小麦粉の重量は６１．２重量％であり、水の重量は２４．９重量％であった。成型性評価は「〇」、破断強度は３５．７２（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 2-4 column of Figure 10, in the case of "10.0% by weight of resistant starch", the weight of flour is 61.2% by weight, and the weight of water is 24.9% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 35.72 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が計算値において３０．５２％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The calculated value of the carbohydrate-off rate was 30.52%, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－６難消化性でん粉の割合を２０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 3.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 2-6: 20.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１０のケース番号２－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は５０．５重量％であり、水の重量は２５．６重量％であった。成型性評価は「〇」、破断強度は２４．７９（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 2-6 column of Figure 10, in the case of "20.0% by weight of resistant starch", the weight of flour is 50.5% by weight, and the weight of water is 25.6% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 24.79 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において３５．１０％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 35.10% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－８難消化性でん粉の割合を３０．１重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 3.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 2-8: 30.1% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１０のケース番号２－８の列に示すように、「難消化性でん粉３０．１重量％」の場合は、小麦粉の重量は３７．３重量％であり、水の重量は２８．６重量％であった。成型性評価は「〇」、破断強度は２６．１５（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 2-8 column of Figure 10, in the case of "indigestible starch 30.1% by weight", the weight of flour is 37.3% by weight, and the weight of water is 28.6% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 26.15 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において４０．８７％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 40.87% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－９難消化性でん粉の割合を４０．０重量％＞
図１０のケース番号２－９の列に示すように、「難消化性でん粉４０．１重量％」の場合は、小麦粉の重量は２７．３重量％であり、水の重量は２８．６重量％であった。成型性評価は「×」であり、不適切とした。また、破断強度は２２．６９（Ｎ）であつた。 <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 3.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 2-9: 40.0% by weight of resistant starch>
As shown in the case number 2-9 column of Figure 10, in the case of "40.1% by weight of resistant starch", the weight of flour is 27.3% by weight, and the weight of water is 28.6% by weight. %Met. The moldability evaluation was "x" and was deemed inappropriate. Moreover, the breaking strength was 22.69 (N).

＜糖質オフ率＞
糖質オフ率が計算値において５４．６７％であった。 <Carbohydrate reduction rate>
The calculated carbohydrate off rate was 54.67%.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－１０難消化性でん粉の割合を５０．０重量％＞
＜ケース番号２－１１難消化性でん粉の割合を６０．０重量％＞
＜ケース番号２－１２難消化性でん粉の割合を７０．０重量％＞
これらのケースにおいては、餃子の皮の成型が困難であるため、糖質オフ率，物性測定結果及び官能評価の検証は行っていない。 <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 3.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 2-10: 50.0% by weight of resistant starch>
<Case number 2-11: 60.0% by weight of resistant starch>
<Case number 2-12 70.0% by weight of resistant starch>
In these cases, because it is difficult to mold the dumpling skin, the carbohydrate removal rate, physical property measurement results, and sensory evaluation were not verified.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号３－１難消化性でん粉の割合を０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 5.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 3-1: 0.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１１のケース番号３－１の列に示すように、「難消化性でん粉０．０重量％」の場合は、小麦粉の重量は６９．７重量％であり、水の重量は２４．４重量％であった。成型性評価は「〇」、破断強度は３７．７８（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 3-1 in Figure 11, in the case of "indigestible starch 0.0% by weight", the weight of flour is 69.7% by weight, and the weight of water is 24.4% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 37.78 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において３０．２９％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 30.29% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号３－２難消化性でん粉の割合を２．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 5.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 3-2: 2.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１１のケース番号３－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は６７．７重量％であり、水の重量は２４．４重量％であった。成型性評価は「〇」、破断強度は２５．８０（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 3-2 in Figure 11, in the case of "2.0% by weight of resistant starch", the weight of flour is 67.7% by weight, and the weight of water is 24.4% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 25.80 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が計算値ではあるが２５．２８％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
Although the sugar off rate was a calculated value, it was 25.28%, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号３－３難消化性でん粉の割合を５．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 5.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 3-3: 5.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１１のケース番号３－３の列に示すように、「難消化性でん粉５．０重量％」の場合は、小麦粉の重量は６４．７重量％であり、水の重量は２４．４重量％であった。成型性評価は「〇」、破断強度は２７．２９（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 3-3 in Figure 11, in the case of "5.0% by weight of resistant starch", the weight of flour is 64.7% by weight, and the weight of water is 24.4% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 27.29 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が計算値ではあるが２７．６１％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
Although the carbohydrate-off rate was a calculated value, it was 27.61%, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－６難消化性でん粉の割合を２０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 5.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 2-6: 20.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１１のケース番号３－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は４９．７重量％であり、水の重量は２４．４重量％であった。成型性評価は「〇」、破断強度は２６．３４（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 3-6 in Figure 11, in the case of "20.0% by weight of resistant starch", the weight of flour is 49.7% by weight, and the weight of water is 24.4% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 26.34 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において３３．６５％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 33.65% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号３－８難消化性でん粉の割合を２９．９重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 5.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 3-8: 29.9% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１１のケース番号３－８の列に示すように、「難消化性でん粉２９．９重量％」の場合は、小麦粉の重量は３９．６重量％であり、水の重量は２４．６重量％であった。成型性評価は「〇」、破断強度は２４．４１（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 3-8 column of Figure 11, in the case of "29.9% by weight of resistant starch", the weight of flour is 39.6% by weight, and the weight of water is 24.6% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 24.41 (N), both of which were considered appropriate.

＜官能評価＞
官能評価は、５名のパネラー全員のが「〇」なので合格とした。 <Sensory evaluation>
As for the sensory evaluation, all five panelists gave it a "0", so it was passed.

＜糖質オフ率＞
糖質オフ率が分析値において３７．０２％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 37.02% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号３－９難消化性でん粉の割合を３９．９重量％＞
図１１のケース番号３－９の列に示すように、「難消化性でん粉３９．９重量％」の場合は、小麦粉の重量は２９．６重量％であり、水の重量は２４．６重量％であった。成型性評価は「〇」であり、適切とした。また、破断強度は２６．３１（Ｎ）であり、適切とした。 <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 5.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 3-9: 39.9% by weight of resistant starch>
As shown in the case number 3-9 column of Figure 11, in the case of "indigestible starch 39.9% by weight", the weight of flour is 29.6% by weight, and the weight of water is 24.6% by weight. %Met. The moldability evaluation was "〇" and was deemed appropriate. Moreover, the breaking strength was 26.31 (N), which was considered appropriate.

＜官能評価＞
官能評価は、５名のパネラーのうち３名のパネラーの評価が「×」なので不合格とした。 <Sensory evaluation>
In the sensory evaluation, 3 out of 5 panelists gave an evaluation of "x", so it was judged as a failure.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号３－１０難消化性でん粉の割合を５０．０重量％＞
＜ケース番号３－１１難消化性でん粉の割合を６０．０重量％＞
＜ケース番号３－１２難消化性でん粉の割合を６９．７重量％＞
これらのケースにおいては、餃子の皮の成型が困難であるため、糖質オフ率，物性測定結果及び官能評価の検証は行っていない。 <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: Wheat protein fixed at 5.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 3-10: 50.0% by weight of resistant starch>
<Case number 3-11: 60.0% by weight of resistant starch>
<Case number 3-12 The proportion of resistant starch is 69.7% by weight>
In these cases, because it is difficult to mold the dumpling skin, the carbohydrate removal rate, physical property measurement results, and sensory evaluation were not verified.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク７．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号４－１難消化性でん粉の割合を０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 7.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 4-1: 0.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１２のケース番号４－１の列に示すように、「難消化性でん粉０．０重量％」の場合は、小麦粉の重量は６８．２重量％であり、水の重量は２３．９重量％であった。成型性評価は「〇」、破断強度は２４．９８（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 4-1 in Figure 12, in the case of "indigestible starch 0.0% by weight", the weight of flour is 68.2% by weight, and the weight of water is 23.9% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 24.98 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において２７．８８％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 27.88% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク７．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号４－２難消化性でん粉の割合を２．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 7.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 4-2: 2.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１２のケース番号４－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は６６．２重量％であり、水の重量は２３．９重量％であった。成型性評価は「〇」、破断強度は２６．７６（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 4-2 in Figure 12, in the case of "2.0% by weight of resistant starch", the weight of flour is 66.2% by weight, and the weight of water is 23.9% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 26.76 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が計算値ではあるが２６．２２％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
Although the sugar off rate was calculated, it was 26.22%, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク７．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号４－６難消化性でん粉の割合を２０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 7.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 4-6: 20.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１２のケース番号４－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は４８．２重量％であり、水の重量は２３．９重量％であった。成型性評価は「〇」、破断強度は３０．９３（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 4-6 in Figure 12, in the case of "20.0% by weight of resistant starch", the weight of flour is 48.2% by weight, and the weight of water is 23.9% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 30.93 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において３８．４６％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 38.46% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク７．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号４－９難消化性でん粉の割合を３９．５重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 7.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 4-9: 39.5% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１２のケース番号４－９の列に示すように、「難消化性でん粉３９．５重量％」の場合は、小麦粉の重量は２６．３重量％であり、水の重量は２６．３重量％であった。成型性評価は「〇」、破断強度は２４．８６（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 4-9 column of Figure 12, in the case of "indigestible starch 39.5% by weight", the weight of flour is 26.3% by weight, and the weight of water is 26.3% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 24.86 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において４６．６３％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 46.63% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク７．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号４－１０難消化性でん粉の割合を５０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 7.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 4-10: 50.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１２のケース番号４－１０の列に示すように、「難消化性でん粉５０．０重量％」の場合は、小麦粉の重量は１１．５重量％であり、水の重量は３０．４重量％であった。成型性評価は「×」、破断強度は３４．１９（Ｎ）であった。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 4-10 column of Figure 12, in the case of "50.0% by weight of resistant starch", the weight of flour is 11.5% by weight, and the weight of water is 30.4% by weight. %Met. The moldability evaluation was "x" and the breaking strength was 34.19 (N).

＜糖質オフ率＞
糖質オフ率が分析値において５０．９６％であった。 <Carbohydrate reduction rate>
The carbohydrate off rate was 50.96% in the analytical value.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク７．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号４－１１難消化性でん粉の割合を６０．０重量％＞
＜ケース番号４－１２難消化性でん粉の割合を６８．２重量％＞
これらのケースにおいては、餃子の皮の成型が困難であるため、糖質オフ率，物性測定結果及び官能評価の検証は行っていない。 <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 7.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 4-11 60.0% by weight of resistant starch>
<Case number 4-12 The proportion of resistant starch is 68.2% by weight>
In these cases, because it is difficult to mold the dumpling skin, the carbohydrate removal rate, physical property measurement results, and sensory evaluation were not verified.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号５－１難消化性でん粉の割合を０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 10.0% by weight>
<Shaking using the weight percent of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 5-1: 0.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１３のケース番号５－１の列に示すように、「難消化性でん粉０．０重量％」の場合は、小麦粉の重量は６６．０重量％であり、水の重量は２３．１重量％であった。成型性評価は「〇」、破断強度は２４．０８（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 5-1 in Figure 13, in the case of "indigestible starch 0.0% by weight", the weight of flour is 66.0% by weight, and the weight of water is 23.1% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 24.08 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において３４．６１％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 34.61% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号５－２難消化性でん粉の割合を２．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 10.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case No. 5-2 The proportion of resistant starch is 2.0% by weight>

＜餃子の皮の成型性評価、破断強度＞
図１３のケース番号５－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は６４．０重量％であり、水の重量は２３．１重量％であった。成型性評価は「〇」、破断強度は２８．２４（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 5-2 in Figure 13, in the case of "2.0% by weight of resistant starch", the weight of flour is 64.0% by weight, and the weight of water is 23.1% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 28.24 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が計算値において２７．８５％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The calculated value of the carbohydrate-off rate was 27.85%, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号５－６難消化性でん粉の割合を２０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 10.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 5-6: 20.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１３のケース番号５－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は４６．０重量％であり、水の重量は２３．１重量％であった。成型性評価は「〇」、破断強度は２７．２２（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 5-6 in Figure 13, in the case of "20.0% by weight of resistant starch", the weight of flour is 46.0% by weight, and the weight of water is 23.1% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 27.22 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において４７．１２％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 47.12% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号５－９難消化性でん粉の割合を３８．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 10.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 5-9: 38.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１３のケース番号５－９の列に示すように、「難消化性でん粉３８．０重量％」の場合は、小麦粉の重量は１９．８重量％であり、水の重量は３１．４重量％であった。成型性評価は「〇」、破断強度は２７．６５（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 5-9 column of Figure 13, in the case of "indigestible starch 38.0% by weight", the weight of flour is 19.8% by weight, and the weight of water is 31.4% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 27.65 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において５０．４８％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 50.48% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号５－１０難消化性でん粉の割合を４７．６重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 10.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 5-10: 47.6% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１３のケース番号５－１０の列に示すように、「難消化性でん粉４７．６重量％」の場合は、小麦粉の重量は８．６重量％であり、水の重量は３２．９重量％であった。成型性評価は「〇」、破断強度は２５．７８（Ｎ）であった。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 5-10 column of Figure 13, in the case of "47.6% by weight of resistant starch", the weight of flour is 8.6% by weight, and the weight of water is 32.9% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 25.78 (N).

＜官能評価＞
官能評価は、５名のパネラー全員の評価が「×」なので不合格とした。 <Sensory evaluation>
In the sensory evaluation, all five panelists gave an evaluation of "x", so it was judged as a failure.

＜糖質オフ率＞
糖質オフ率が分析値において５３．８５％であった。 <Carbohydrate reduction rate>
The carbohydrate off rate was 53.85% in the analytical value.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号５－１１難消化性でん粉の割合を６０．０重量％＞
＜ケース番号５－１２難消化性でん粉の割合を６６．０重量％＞
これらのケースにおいては、餃子の皮の成型が困難であるため、糖質オフ率，物性測定結果及び官能評価の検証は行っていない。 <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 10.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 5-11 60.0% by weight of resistant starch>
<Case number 5-12 66.0% by weight of resistant starch>
In these cases, because it is difficult to mold the dumpling skin, the carbohydrate removal rate, physical property measurement results, and sensory evaluation were not verified.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－１難消化性でん粉の割合を０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 12.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 6-1: 0.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１４のケース番号６－１の列に示すように、「難消化性でん粉０．０重量％」の場合は、小麦粉の重量は６４．５重量％であり、水の重量は２２．６重量％であった。成型性評価は「〇」、破断強度は２２．８１（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 6-1 in Figure 14, in the case of "indigestible starch 0.0% by weight", the weight of flour is 64.5% by weight, and the weight of water is 22.6% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 22.81 (N), both of which were considered appropriate.

＜官能評価＞
官能評価は、５名のパネラーのうち４名のパネラーの評価が「〇」なので合格とした。 <Sensory evaluation>
In the sensory evaluation, 4 out of 5 panelists gave an evaluation of "〇", so it was judged as passing.

＜糖質オフ率＞
糖質オフ率が分析値において３８．９４％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 38.94% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－２難消化性でん粉の割合を２．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 12.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 6-2: 2.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１４のケース番号６－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は６２．５重量％であり、水の重量は２２．６重量％であった。成型性評価は「〇」、破断強度は２７．３５（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 6-2 in Figure 14, in the case of "2.0% by weight of resistant starch", the weight of flour is 62.5% by weight, and the weight of water is 22.6% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 27.35 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が計算値において２８．９３％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The calculated value of the carbohydrate-off rate was 28.93%, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－６難消化性でん粉の割合を２０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 12.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 6-6: 20.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１４のケース番号６－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は４４．５重量％であり、水の重量は２２．６重量％であった。成型性評価は「〇」、破断強度は２８．７６（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 6-6 in Figure 14, in the case of "20.0% by weight of resistant starch", the weight of flour is 44.5% by weight, and the weight of water is 22.6% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 28.76 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において４４．７１％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 44.71% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－９難消化性でん粉の割合を３９．８重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 12.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 6-9: 39.8% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１４のケース番号６－９の列に示すように、「難消化性でん粉３９．８重量％」の場合は、小麦粉の重量は２４．４重量％であり、水の重量は２３．０重量％であった。成型性評価は「〇」、破断強度は２３．２２（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 6-9 in Figure 14, in the case of "indigestible starch 39.8% by weight", the weight of flour is 24.4% by weight, and the weight of water is 23.0% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 23.22 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において４０．３８％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 40.38% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－１０難消化性でん粉の割合を４７．６重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 12.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 6-10: 47.6% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１４のケース番号６－１０の列に示すように、「難消化性でん粉４７．６重量％」の場合は、小麦粉の重量は７．３重量％であり、水の重量は３２．３重量％であった。成型性評価は「〇」、破断強度は３３．７３（Ｎ）であった。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 6-10 column of Figure 14, in the case of "47.6% by weight of resistant starch", the weight of flour is 7.3% by weight, and the weight of water is 32.3% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 33.73 (N).

＜官能評価＞
官能評価は、５名のパネラーのうち４名の評価が「×」なので不合格とした。 <Sensory evaluation>
In the sensory evaluation, 4 out of 5 panelists gave an "x" rating, so it was judged as a failure.

＜糖質オフ率＞
糖質オフ率が分析値において４１．８３％であった。 <Carbohydrate reduction rate>
The carbohydrate off rate was 41.83% in the analytical value.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－１１難消化性でん粉の割合を５４．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 12.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 6-11 The proportion of resistant starch is 54.0% by weight>

＜餃子の皮の成型性評価、破断強度＞
図１４のケース番号６－１１の列に示すように、「難消化性でん粉５４．０重量％」の場合は、小麦粉の重量は０．８重量％であり、水の重量は３２．３重量％であった。成型性評価は「〇」、破断強度は３３．４０（Ｎ）であった。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 6-11 in Figure 14, in the case of "54.0% by weight of resistant starch", the weight of flour is 0.8% by weight, and the weight of water is 32.3% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 33.40 (N).

＜糖質オフ率＞
糖質オフ率が分析値において６１．５４％であった。 <Carbohydrate reduction rate>
The carbohydrate off rate was 61.54% in the analytical value.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－１２難消化性でん粉の割合を６４．２重量％＞
このケースにおいては、餃子の皮の成型が困難であるため、糖質オフ率，物性測定結果及び官能評価の検証は行っていない。 <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 12.0% by weight>
<Shaking using the weight percent of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 6-12 The proportion of resistant starch is 64.2% by weight>
In this case, because it is difficult to mold the dumpling skin, the carbohydrate removal rate, physical property measurement results, and sensory evaluation were not verified.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号７－１難消化性でん粉の割合を０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 15.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 7-1: 0.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１５のケース番号７－１の列に示すように、「難消化性でん粉０．０重量％」の場合は、小麦粉の重量は６２．３重量％であり、水の重量は２１．８重量％であった。成型性評価は「〇」、破断強度は２７．８０（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 7-1 in Figure 15, in the case of "indigestible starch 0.0% by weight", the weight of flour is 62.3% by weight, and the weight of water is 21.8% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 27.80 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が分析値において２９．８１％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
The carbohydrate off rate was 29.81% in the analytical value, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号７－２難消化性でん粉の割合を２．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 15.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case No. 7-2 The proportion of resistant starch is 2.0% by weight>

＜餃子の皮の成型性評価、破断強度＞
図１５のケース番号７－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は６０．３重量％であり、水の重量は２１．８重量％であった。成型性評価は「〇」、破断強度は２９．１１（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 7-2 in Figure 15, in the case of "2.0% by weight of resistant starch", the weight of flour is 60.3% by weight, and the weight of water is 21.8% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 29.11 (N), both of which were considered appropriate.

＜糖質オフ率＞
糖質オフ率が計算値ではあるが３０．４９％であり、目標値の２５．０％を上回っているので適切とした。 <Carbohydrate reduction rate>
Although the carbohydrate-off rate was a calculated value, it was 30.49%, which exceeded the target value of 25.0%, so it was deemed appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号７－６難消化性でん粉の割合を２０．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 15.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 7-6: 20.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１５のケース番号７－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は４２．３重量％であり、水の重量は２１．８重量％であった。成型性評価は「〇」、破断強度は２９．８３（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case number 7-6 in Figure 15, in the case of "20.0% by weight of resistant starch", the weight of flour is 42.3% by weight, and the weight of water is 21.8% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 29.83 (N), both of which were considered appropriate.

＜官能評価＞
官能評価は、５名のパネラーのうち４名の評価が「〇」なので合格とした。 <Sensory evaluation>
In the sensory evaluation, 4 out of 5 panelists gave an evaluation of "○", so it was judged as a pass.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号７－１１難消化性でん粉の割合を６１．２重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 15.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 7-11: 61.2% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１５のケース番号７－１１の列に示すように、「難消化性でん粉６１．２重量％」の場合は、小麦粉の重量は０．８重量％であり、水の重量は２２．２重量％であった。成型性評価は「〇」、破断強度は２８．１９（Ｎ）であり、いずれも適切とした。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the case number 7-11 column of Figure 15, in the case of "61.2% by weight of resistant starch", the weight of flour is 0.8% by weight, and the weight of water is 22.2% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 28.19 (N), both of which were considered appropriate.

＜実施形態１検証主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成小麦タンパク１５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号７－１２難消化性でん粉の割合を６２．０重量％＞ <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Verification: Gyoza wrapper carbohydrate removal rate, physical property measurement results, and sensory evaluation>
<Dumpling skin composition: wheat protein fixed at 15.0% by weight>
<Shaking using the weight percentage of resistant starch in the total weight of the dumpling skin as a parameter>
<Case number 7-12 62.0% by weight of resistant starch>

＜餃子の皮の成型性評価、破断強度＞
図１５のケース番号７－１２の列に示すように、「難消化性でん粉６２．０重量％」の場合は、小麦粉の重量は０．０重量％であり、水の重量は２２．２重量％であった。成型性評価は「〇」、破断強度は３２．９８（Ｎ）であった。 <Moldability evaluation and breaking strength of gyoza wrappers>
As shown in the column of case numbers 7-12 in Figure 15, in the case of "62.0% by weight of resistant starch", the weight of flour is 0.0% by weight, and the weight of water is 22.2% by weight. %Met. The moldability evaluation was "○" and the breaking strength was 32.98 (N).

＜官能評価＞
官能評価は、５名のパネラーのうち３名の評価が「×」なので不合格とした。 <Sensory evaluation>
In the sensory evaluation, 3 out of 5 panelists gave an "x" rating, so it was judged as a failure.

＜糖質オフ率＞
糖質オフ率が分析値において４９．０４％であった。 <Carbohydrate reduction rate>
The carbohydrate off rate was 49.04% in the analytical value.

＜実施形態１効果主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１餃子の皮効果＞
上記した検証によれば、小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲のときには、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮（図９のケース番号１－２～１－６の皮）の小麦粉の重量％Ｙ及び難消化性でん粉の重量％Ｚが、図２に示す式Ａ，式Ｂを満たしていることが判る。
式Ａ－５．３４Ｘ＋５３．３≦Ｙ≦－０．０７Ｘ＋７１．３０％
式Ｂ－０．６７Ｘ＋２．００≦Ｚ≦３．３７Ｘ＋２０．００％ <Embodiment 1 Effects Mainly correspond to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Gyoza skin effect>
According to the above verification, when the wheat protein weight % The weight % Y of wheat flour and the weight % Z of resistant starch of the skins for which the sensory evaluation was obtained (the skins of case numbers 1-2 to 1-6 in FIG. 9) are expressed by formulas A and B shown in FIG. 2. It can be seen that the following is satisfied.
Formula A -5.34X+53.3≦Y≦-0.07X+71.30%
Formula B -0.67X+2.00≦Z≦3.37X+20.00%

また、小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲のときには、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮（図１０のケース番号２－１～２－８の皮）の小麦粉の重量％Ｙ及び難消化性でん粉の重量％Ｚが、図３に示す式Ｃ，式Ｄを満たしていることが判る。
式Ｃ１．１５Ｘ＋３３．８５≦Ｙ≦－０．７０Ｘ＋７３．２０％
式Ｄ０．０≦Ｚ≦－０．１Ｘ＋３０．４％ In addition, when the wheat protein weight % The weight % Y of wheat flour and the weight % Z of resistant starch of the skins obtained (the skins of case numbers 2-1 to 2-8 in Figure 10) satisfy formulas C and D shown in Figure 3. I understand.
Formula C 1.15X+33.85≦Y≦-0.70X+73.20%
Formula D 0.0≦Z≦-0.1X+30.4%

さらに、小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲のときには、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮（図１１のケース番号３－１～３－８の皮）の小麦粉の重量％Ｙ及び難消化性でん粉の重量％Ｚが、図４に示す式Ｅ，式Ｆを満たしていることが判る。
式Ｅ－６．６５Ｘ＋７２．８５≦Ｙ≦－０．７５Ｘ＋７３．４５％
式Ｆ０．０≦Ｚ≦４．８Ｘ＋５．９％ Furthermore, when the wheat protein weight %X is in the range of 5.0%≦X<7.0%, a carbohydrate reduction rate of 25.0% or more of the target value, excellent moldability, and good sensory evaluation are obtained. The weight % Y of wheat flour and the weight % Z of resistant starch of the skins obtained (the skins of case numbers 3-1 to 3-8 in Figure 11) satisfy formulas E and F shown in Figure 4. I understand.
Formula E -6.65X+72.85≦Y≦-0.75X+73.45%
Formula F 0.0≦Z≦4.8X+5.9%

さらにまた、小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲のときには、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮（図１２のケース番号４－１～４－９の皮）の小麦粉の重量％Ｙ及び難消化性でん粉の重量％Ｚが、図５に示す式Ｇ，式Ｈを満たしていることが判る。
式Ｇ－２．２Ｘ＋４１．７≦Ｙ≦－０．７Ｘ＋７３．１％
式Ｈ０．０≦Ｚ≦－０．５Ｘ＋４３．０％ Furthermore, when the wheat protein weight % The weight % Y of wheat flour and the weight % Z of resistant starch of the obtained skins (the skins of case numbers 4-1 to 4-9 in Figure 12) satisfy formulas G and H shown in Figure 5. I understand that.
Formula G -2.2X+41.7≦Y≦-0.7X+73.1%
Formula H 0.0≦Z≦-0.5X+43.0%

さらにまた、小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲のときには、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮（図１３のケース番号５－１～５－９の皮）の小麦粉の重量％Ｙ及び難消化性でん粉の重量％Ｚが、図６に示す式Ｉ，式Ｊを満たしていることが判る。
式Ｉ２．３Ｘ－３．２≦Ｙ≦－０．７５Ｘ＋７３．５０％
式Ｊ０．０≦Ｚ≦０．９Ｘ＋２９．０％ Furthermore, when the wheat protein weight % The weight % Y of wheat flour and the weight % Z of resistant starch of the obtained skins (the skins of case numbers 5-1 to 5-9 in FIG. 13) satisfy formulas I and J shown in FIG. I understand that.
Formula I 2.3X-3.2≦Y≦-0.75X+73.50%
Formula J 0.0≦Z≦0.9X+29.0%

さらにまた、小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲のときには、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮（図１４のケース番号６－１～５－９及び図１５のケース番号７－１～７－１１の皮）の小麦粉の重量％Ｙ及び難消化性でん粉の重量％Ｚが、図７に示す式Ｋ，式Ｌを満たしていることが判る。
式Ｋ－７．９Ｘ＋１１９．２０≦Ｙ≦－０．７４Ｘ＋７３．４０％
式Ｌ０．０≦Ｚ≦７．２Ｘ－４６．６％ Furthermore, when the wheat protein weight % The weight % Y of flour and the weight % Z of resistant starch of the obtained skins (the skins of case numbers 6-1 to 5-9 in FIG. 14 and case numbers 7-1 to 7-11 in FIG. 15) are as follows: It can be seen that formulas K and L shown in FIG. 7 are satisfied.
Formula K -7.9X+119.20≦Y≦-0.74X+73.40%
Formula L 0.0≦Z≦7.2X-46.6%

加えて、図９～図１５から、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮の成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦３１．９％を満たしていることも判る。
つまり、本実施形態１に係る餃子の皮は、その製造時における難消化性でん粉，小麦タンパク，小麦粉及び水の重量比を適切に設定して混錬した後の圧延工程において、圧延の回数及び圧延する毎の皮厚を適切な値に管理することで、圧延性に優れたものとなり、このようにして適切な皮厚Ｔ（０．５ミリメートル≦Ｔ≦１．０ミリメートル）に管理された皮は保水性にも優れており、したがって、成型機による成型性も優れたものとなる。 In addition, from FIGS. 9 to 15, it is clear that the water weight % W at the time of molding of the skins with a carbohydrate-off rate of 25.0% or more of the target value, excellent moldability, and good sensory evaluation was determined by the total weight. It can also be seen that 21.8%≦W≦31.9% is satisfied.
In other words, the gyoza wrappers according to Embodiment 1 are manufactured by rolling the number of times and kneading the weight ratios of resistant starch, wheat protein, wheat flour, and water appropriately. By controlling the skin thickness at an appropriate value each time it is rolled, excellent rolling properties can be obtained, and in this way the skin thickness can be controlled to an appropriate thickness T (0.5 mm≦T≦1.0 mm). The skin also has excellent water retention, and therefore has excellent moldability using a molding machine.

したがって、本実施形態１によれば、糖質オフ率を高めることを実現したうえで、通常の量の糖質を含有する皮とほぼ同等の食感を得ることができ、加えて、圧延機による圧延性及び成型機による成型性にも優れた餃子の皮を提供可能なことが実証できた。 Therefore, according to Embodiment 1, it is possible to increase the carbohydrate removal rate and obtain a texture that is almost the same as a skin containing a normal amount of carbohydrates. It was demonstrated that it is possible to provide dumpling skins with excellent rollability and moldability using a molding machine.

＜実施形態２概要主に請求項３，８に対応＞
本実施形態２に係る餃子類の一である餃子の皮も、本実施形態１に係る餃子の皮と同様に、圧延機で圧延され、成型機によって成型される皮であり、加工でん粉に代わる難消化性でん粉，小麦タンパク，小麦粉及び水の重量比、特に水の重量比を適切に設定することにより、糖質オフ率を高めながら、通常の量の糖質を含有する皮とほぼ同等の保水性を有する餃子の皮を提供することができる。 <Embodiment 2 Overview Mainly corresponds to claims 3 and 8>
The skin of the gyoza, which is one type of gyoza according to the second embodiment, is also a skin that is rolled with a rolling mill and molded with a molding machine, and is a substitute for processed starch, similar to the skin of the gyoza according to the first embodiment. By appropriately setting the weight ratio of resistant starch, wheat protein, wheat flour, and water, especially the weight ratio of water, it is possible to increase the carbohydrate removal rate while achieving a peel that is almost equivalent to a peel containing a normal amount of carbohydrates. It is possible to provide a dumpling skin that has water retention properties.

＜実施形態２構成主に請求項３，８に対応＞
本実施形態２の餃子の皮は、難消化性でん粉と小麦タンパクと小麦粉と水を主とする原料をミキシングして圧延機で圧延し、成型機によって成型して作成され、皮の総重量に占める水分の重量％Ｗは、成型機による成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦２８．６％となるようにした。 <Embodiment 2 Configuration Mainly corresponds to claims 3 and 8>
The dumpling wrappers of Embodiment 2 are made by mixing raw materials mainly consisting of indigestible starch, wheat protein, wheat flour, and water, rolling the mixture in a rolling mill, and molding it in a molding machine. The weight % W of water occupied was such that the weight % W of water during molding with a molding machine was 21.8%≦W≦28.6% based on the total weight.

＜実施形態２餃子の皮効果＞
本実施形態２の餃子の皮でも、糖質オフ率を高めつつ、通常の量の糖質を含有する皮とほぼ同等の保水性を持たせることができる。 <Embodiment 2 Gyoza skin effect>
The gyoza skin of Embodiment 2 can also have almost the same water retention property as a skin containing a normal amount of carbohydrates while increasing the carbohydrate removal rate.

０８０１小麦粉供給装置
０８０２難消化性でん粉供給装置
０８０３小麦タンパク供給装置
０８０４水供給装置
０８０５油供給装置
０８０６調味料供給装置
０８０８撹拌混合装置
０８０９圧延装置
０８１０皮成型装置 0801 Flour supply device 0802 Indigestible starch supply device 0803 Wheat protein supply device 0804 Water supply device 0805 Oil supply device 0806 Seasoning supply device 0808 Stirring and mixing device 0809 Rolling device 0810 Skin forming device

Claims

A skin for dumplings rolled by a rolling mill and molded by a molding machine,
When the weight % of wheat flour is Y, the weight % of resistant starch is Z, and the weight % of wheat protein is X, based on the weight % of the total weight of the skin.
When the weight % , is a range that satisfies the following formula B,
Formula A -5.34X+53.3≦Y≦-0.07X+71.30%
Formula B -0.67X+2.00≦Z≦3.37X+20.00%
When the weight % , is a range that satisfies the following formula D,
Formula C 1.15X+33.85≦Y≦-0.70X+73.20%
Formula D 0.0≦Z≦-0.1X+30.4%
When the weight % , is a range that satisfies the following formula F,
Formula E -6.65X+72.85≦Y≦-0.75X+73.45%
Formula F 0.0≦Z≦4.8X+5.9%
When the weight % , is a range that satisfies the following formula H,
Formula G -2.2X+41.7≦Y≦-0.7X+73.1%
Formula H 0.0≦Z≦-0.5X+43.0%
When the wheat protein weight % , is a range that satisfies the following formula J,
Formula I 2.3X-3.2≦Y≦-0.75X+73.50%
Formula J 0.0≦Z≦0.9X+29.0%
When the weight % , is a range that satisfies the following formula L,
Formula K -7.9X+119.20≦Y≦-0.74X+73.40%
Formula L 0.0≦Z≦7.2X-46.6%
A dumpling skin whose thickness T mm is 0.5 mm≦T≦1.0 mm.

Furthermore, the dumpling wrapper according to claim 1, wherein the moisture weight % W during molding with a molding machine is 21.8%≦W≦31.9% based on the total weight.

Furthermore, the dumpling wrapper according to claim 2, wherein the moisture weight % W when molded by a molding machine is 21.8%≦W≦28.6% based on the total weight.

The skin for dumplings according to claim 3, wherein the skin is rolled two or more times from the kneaded skin raw material to the thickness defined in claim 1.

A method for producing a skin for dumplings rolled by a rolling mill and molded by a molding machine, the method comprising:
When the weight % of wheat flour is Y, the weight % of resistant starch is Z, and the weight % of wheat protein is X, based on the weight % of the total weight of the skin.
When the weight % , is a range that satisfies the following formula B,
Formula A -5.34X+53.3≦Y≦-0.07X+71.30%
Formula B -0.67X+2.00≦Z≦3.37X+20.00%
When the weight % , is a range that satisfies the following formula D,
Formula C 1.15X+33.85≦Y≦-0.70X+73.20%
Formula D 0.0≦Z≦-0.1X+30.4%
When the weight % , is a range that satisfies the following formula F,
Formula E -6.65X+72.85≦Y≦-0.75X+73.45%
Formula F 0.0≦Z≦4.8X+5.9%
When the weight % , is a range that satisfies the following formula H,
Formula G -2.2X+41.7≦Y≦-0.7X+73.1%
Formula H 0.0≦Z≦-0.5X+43.0%
When the wheat protein weight % , is a range that satisfies the following formula J,
Formula I 2.3X-3.2≦Y≦-0.75X+73.50%
Formula J 0.0≦Z≦0.9X+29.0%
When the weight % , is a range that satisfies the following formula L,
Formula K -7.9X+119.20≦Y≦-0.74X+73.40%
Formula L 0.0≦Z≦7.2X-46.6%
The skin thickness T mm is 0.5 mm≦T≦1.0 mm,
The rolling in the rolling mill is characterized in that water is added to the powder containing at least wheat flour, resistant starch, and wheat protein having the above composition and kneaded, and then a skin is created by the following rolling procedure. A method for producing dumpling wrappers.
The skin thickness is reduced to 0.5 mm or more and 1.0 mm or less by rolling multiple times.
that's all

A method for producing a skin for dumplings rolled by a rolling mill and molded by a molding machine, the method comprising:
When the weight % of wheat flour is Y, the weight % of resistant starch is Z, and the weight % of wheat protein is X, based on the weight % of the total weight of the skin.
When the weight % , is a range that satisfies the following formula B,
Formula A -5.34X+53.3≦Y≦-0.07X+71.30%
Formula B -0.67X+2.00≦Z≦3.37X+20.00%
When the weight % , is a range that satisfies the following formula D,
Formula C 1.15X+33.85≦Y≦-0.70X+73.20%
Formula D 0.0≦Z≦-0.1X+30.4%
When the weight % , is a range that satisfies the following formula F,
Formula E -6.65X+72.85≦Y≦-0.75X+73.45%
Formula F 0.0≦Z≦4.8X+5.9%
When the weight % , is a range that satisfies the following formula H,
Formula G -2.2X+41.7≦Y≦-0.7X+73.1%
Formula H 0.0≦Z≦-0.5X+43.0%
When the wheat protein weight % , is a range that satisfies the following formula J,
Formula I 2.3X-3.2≦Y≦-0.75X+73.50%
Formula J 0.0≦Z≦0.9X+29.0%
When the weight % , is a range that satisfies the following formula L,
Formula K -7.9X+119.20≦Y≦-0.74X+73.40%
Formula L 0.0≦Z≦7.2X-46.6%
The skin thickness T mm is 0.5 mm≦T≦1.0 mm,
The rolling in the rolling mill is characterized in that water is added to the powder containing at least wheat flour, resistant starch, and wheat protein having the above composition and kneaded, and then a skin is created by the following rolling procedure. A method for producing dumpling wrappers.
From the first rolling to the third rolling, the skin thickness shall be 4.0 mm or more and 8.0 mm or less.
From the 4th rolling to the 7th rolling, the skin thickness is set to 0.5 mm or more and 1.0 mm or less.
that's all

The method for producing dumpling skins according to claim 5 or 6, wherein the moisture weight % W during molding by the molding machine is 21.8%≦W≦31.9% based on the total weight.

The method for producing dumpling skins according to claim 5 or 6, wherein the moisture weight % W during molding by the molding machine is 21.8%≦W≦28.6% based on the total weight.