JP6543112B2 - Multilayer noodle skins and noodle skin food - Google Patents

Description

  BACKGROUND OF THE INVENTION Field of the Invention The present invention relates to noodle skins that can be used as wrapping skins for wrapping and eating various ingredients and noodle skin foods using the same.

  So-called noodle skin foods such as dumplings and spring rolls are widely spread in general and have become standard products in supermarkets and the like. One of the reasons for the popularity of noodle skin foods is the good texture of noodle skins that wrap ingredients. Noodle skin is an important factor that influences the texture of noodle skin food, and various improvement techniques have been proposed. For example, spring rolls, which is a kind of noodle skin food, is one of the popular reasons that the crispy texture of oiled noodle skin is one of the reasons for its popularity, but after the oil in the ingredients wrapped in noodle skin is oiled As it gradually migrates to the noodle skin, the noodle skin becomes sticky and the rubber-like iki becomes strong with the passage of time, and there is a problem that the crisp feeling is lost. Patent Document 1 discloses, as a method for solving such a problem, a method of heating and baking a spring-rolled dough raw material supplied in the form of a film to a heating and baking means from both sides thereof.

  Also, in recent years, with the rise in health awareness, the demand for wheat bran rich in nutrients such as dietary fiber, vitamins and minerals is increasing. In wheat flour-containing foods such as noodle skin foods, by changing a part or all of wheat flour to wheat bran, in addition to the improvement of the nutritional value, effects such as the decrease of sugar can be expected. However, wheat bran contains many relatively large pieces of wheat grains, so when it comes to eating foods that contain wheat bran, the texture is bad, and it has a distinctive intense taste, bitter taste and peculiar flavor (so-called bran). Since it has an odor), the food containing it has room for improvement in terms of texture and taste. In view of the problems with such bran-containing foods, Patent Document 2 discloses crushed oats of wheat bran and wheat flour as a food material that enables the production of high dietary fiber content noodles and noodle barks excellent in texture and taste. And a high dietary fiber content containing the following ingredients.

Japanese Patent Application Laid-Open No. 9-28360 JP 2007-330160 A

  Noodles are also required to have properties that can function as a wrapping that wraps ingredients, as well as the texture after cooking. Specifically, it is a binding property between the noodles. For example, dumpling is usually formed by wrapping ingredients in a sheet-like sheet of noodle skin and bonding the peripheral parts of the superposed noodle sheets together, and the binding property of the peripheral parts of the noodle skin is Expressed by wetting the rim generally with water. If this binding property is weak, before eating, for example, at the time of cooking, the binding portion of the noodle skin food is peeled off, and there is a disadvantage that the ingredients contained by the noodle skin come out to the outside. In particular, when bran is contained in noodles as described in Patent Document 2, since the bran itself does not have a binding property, there is a concern that the binding property of the noodles may be reduced. Ru.

  As for wheat bran, as described in Patent Document 2, the texture and taste of bran-containing foods are generally pointed out, but in bran-containing foods, it is caused by so-called bran odor. There is a characteristic strong wheat flavor which is not found in ordinary wheat flour-containing foods, and it is also possible to obtain high-quality bran-containing foods utilizing such characteristics by devising the usage method and the like of wheat bran. Noodles that contain bran, have strong wheat flavor, high dietary fiber content, and low sugar content, yet have high bondability and can function practically enough as a wrapping that wraps ingredients It has not been provided yet.

  The subject of the present invention relates to a noodle skin and a noodle skin food product which are compatible with the improvement of the quality as food such as texture, taste and nutrition, and the improvement of the functionality as a wrap.

  The present invention is a multi-layered noodle bark comprising two or more layers of sheet-like dough containing flours and including two layers having different compositions.

In the multilayer noodle of the present invention, the two layers different in composition from each other may be a layer having a relatively low content of wheat bran and a layer having a relatively high content of wheat bran.
In the multi-layered noodle skin of the present invention, the layer having a relatively low content of wheat bran contains 0 to 30% by mass of wheat bran based on the whole raw material powder in the layer, and the above-mentioned relative The layer having a high content of wheat bran may contain wheat bran in an amount of 20 to 90% by mass based on the whole raw material powder in the layer.
In the multilayer noodle of the present invention, the two layers having different compositions are the outermost layers on one end side and the other end side in the thickness direction, and both outermost layers are formed by overlapping the outermost layers. The binding strength when worn may be different.

  The present invention also relates to a noodle skin food comprising an ingredient and a noodle skin for wrapping the same, wherein the noodle skin is a multi-layered noodle skin according to the present invention described above (having binding power in both outermost layers) It is a different form), and the multi-layered noodle bark is a noodle bark food which wraps the ingredients with the relatively large one of the outermost layers thereof being the inner side.

  According to the present invention, there are provided noodle skins and noodle skin foods capable of achieving a high level of improvement in food quality such as texture, taste and nutrition, and improvement in functionality as wraps. . For example, when wheat bran is used as a raw material for noodles, the characteristics attributed to wheat bran (strong wheat flavor, high dietary fiber content, low And the like, and it is possible to obtain noodle bark and noodle bark food which can be utilized practically and can be practically sufficiently used as a wrapping shell for wrapping wheat flour and wrapping ingredients.

  The sheet-like dough constituting the multi-layered noodle bar of the present invention contains flours. "Grains" as used herein is a generic term for flour and starch, and flours generally used as main raw materials of noodles can be used without particular limitation. As flour, for example, flour other than flour, such as flour, flour, flour, durum flour, or heat-treated powder obtained by subjecting them to dry heat or moist heat treatment, buckwheat flour, rice flour, corn flour, barley flour, rye flour, wheat flour Powders, bales, flours, etc. may be mentioned. Examples of starch include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch; the above-mentioned various starches subjected to treatments such as gelatinization, etherification, esterification, acetylation, crosslinking treatment, oxidation treatment, etc. Starch is mentioned. In the present invention, one of these flours can be used alone or in combination of two or more.

  In the present invention, as the dough material, in addition to the cereal flour as the main material, an auxiliary material can be used as needed. The auxiliary material is not particularly limited as long as it is one usually used for the production of noodles of this type and does not impair the effects of the present invention, for example, wheat gluten, soy protein, egg yolk powder, egg white powder, Protein materials such as whole egg powder, egg protein enzyme decomposition product, skimmed milk powder, etc .; Fats and oils such as animal and vegetable fats and oils, powdered fats and oils, etc., water, calcium carbonate, dietary fiber, swelling agent, thickener, emulsifier, sodium chloride, sugar, sugar alcohol Sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, dextrin, indigestible dextrin, resistant starch, alcohol, preservatives, pH adjusters, enzyme agents, etc. The species can be used alone or in combination of two or more.

  The sheet-like dough constituting the multi-layered noodle of the present invention can be prepared according to a conventional method, and for example, it can be prepared by forming (rolling) a mixture of dough raw material and water mixed as it is. it can. The amount of water addition in such a dough preparation method is preferably 30 to 60 parts by mass with respect to 100 parts by mass of the dough raw material.

  One of the main features of the multi-layered noodle of the present invention is that the sheet-like dough is laminated in two or more layers, and includes two layers having different compositions. By making noodles into such a multi-layered structure, a plurality of properties required of noodles, for example, "food properties" such as texture, taste and nutrition, or ease of wrapping, noodles Since it is possible to share the “properties as wraps” such as the binding property when binding the species, among the multiple layers that make up the multilayer structure, there is a trade-off relationship, both of which are compatible in the prior art It becomes possible to impart to the noodle bar a plurality of properties that could not be achieved.

  The multilayer noodle of the present invention may have a two-layer structure or a multilayer structure of three or more layers. In the case of a two-layer structure, the composition is different in one layer and the other layer, and in the case of a multilayer structure of three or more layers, typically, it is a form including adjacent two layers having different compositions. is there.

  The above-mentioned "two layers having different compositions" are, for example, a layer having a relatively low wheat bran content (hereinafter also referred to as "a bran low content layer") and a layer having a relatively high wheat bran content. (Hereafter, it is also called "the bran high content layer"). The term "relatively low in wheat bran content" as used herein also includes the case where the content does not contain wheat bran at all and there is no content. As well known, wheat bran has advantages and disadvantages, but as proposed in the present invention, by mixing a low bran content layer and a bran high content layer in noodle skins, the disadvantages of wheat bran are suppressed. It is possible to take advantage of the advantages.

  In the above-mentioned “two layers having different compositions”, one of the two layers may be different in color from the other. By doing so, it becomes easy to visually recognize the difference in composition between the two layers constituting the multi-layered noodle bar, ie, the difference in characteristics, and it becomes easy to use utilizing the characteristics of the multi-layer noodle bar . Adjustment of the color of each layer which comprises multilayer noodles can be implemented according to a conventional method using a food coloring matter etc.

  The wheat bran used in the present invention may be the remaining portion of the wheat grain from which endosperm has been removed, or the remaining portion of the remaining portion from which embryos have been removed, which are generally produced during the process of producing wheat flour. It does not matter in the manufacturing process. In addition, the type of wheat used as the raw material of wheat bran is not particularly limited.

The content of wheat bran in the low bran content layer according to the present invention is, for example, sufficient strength by superposing and binding the low bran content layers when wrapping ingredients and forming into noodle skin food. The amount is preferably 0 to 30% by mass, and more preferably 0 to 15% by mass, based on all the raw material powder in the low bran content layer, from the viewpoint of forming the adhered portion.
In addition, the content of wheat bran in the bran high content layer according to the present invention is a balance between the merit by using wheat bran such as strong wheat flavor, high dietary fiber content, low sugar etc. and the disadvantage by using wheat bran such as bran odor etc. From the viewpoint, the content is preferably 20 to 90% by mass, and more preferably 40 to 70% by mass, based on all the raw material powder in the bran high content layer.
In addition, "raw material powder" referred to herein is flour powder in the form of powder at normal temperature and normal pressure among dough raw materials, and specifically is flour (grain flour and starch), and includes auxiliary materials such as oil and fat, salt and the like I can not.

  In addition, the ratio of thickness between the low bran content layer and the high bran content layer according to the present invention is preferably 2/1 to 1 as the former / latter, from the viewpoint of the balance between the properties of wheat bran and the binding property. / 6, more preferably 2/1 to 1/4.

  As a preferable embodiment of the multilayer noodle of the present invention, the above-mentioned "two layers having different compositions" are the outermost layers at one end side and the other end side in the thickness direction. In such an embodiment, the outermost layer on one end side in the thickness direction and the outermost layer on the other end have different bonding strengths when the outermost layers are overlapped and bound. Here, “binding strength” refers to peeling off the binding portion when only two layers of which the binding strength is to be evaluated (for example, the outermost layer at one end in the thickness direction) are stacked and bound. Means the power required to When two layers on which the binding strength is to be evaluated are stacked and bonded, for example, the surface of the layer is wetted with water to be in a wet state and then bonded.

  The binding strength of each layer constituting the multi-layered noodle bar is closely related to the composition of the layer. In general, the lower the content of wheat bran in the layer, the greater the binding capacity of the layer. Therefore, in the preferred embodiment of the present invention, as the two outermost layers having different binding strengths, it is preferable to use a bran low content layer having a relatively high binding strength and a bran high content layer having a relatively low binding strength. Can.

  Further, in a preferred noodle skin food of the present invention using a multilayer noodle skin having both outermost layers having different binding strengths, the multilayer noodle skin has an outermost layer having a relatively high binding strength, ie, It is preferable to wrap ingredients with the bran low content layer inside.

  For example, when molding a gyoza, which is a kind of noodle skin food, the ingredients are usually placed on one side of the noodle skin and wrapped around it, and this one side at the peripheral portion of the noodle skin superimposed by the wrapping action The inner surface of (1) is wetted with water to make it easy to develop or express a bonding force, and then the superposed peripheral portions are crimped to form a bonded portion. However, when the noodles skin contains a component that does not substantially contribute to the expression of adhesion, such as wheat bran, the adhesion between the noodles skins in the adhesion portion is reduced, for example, eating There is a risk that the binding portion of the noodles peels off at the previous cooking stage and the ingredients in the noodles come out.

  On the other hand, in the above-mentioned preferable noodle skin food of the present invention, wheat bran is unevenly distributed by arranging a high bran content layer on the outer surface side of noodle skins which are not usually used for binding of noodles to each other. Also, by placing a low bran content layer on the inner side of noodles usually used for binding noodles together, no wheat bran is present or the binding strength is substantially reduced. Because there is only a small amount of wheat bran that does not cause it, the bonding parts of the noodles have sufficient bonding strength, and the bonding parts come off during cooking, and the ingredients inside come out While such disadvantages are effectively prevented, useful properties such as strong wheat flavor, high dietary fiber content, and low sugar content can be expressed by the action of wheat bran unevenly distributed on the outer surface side of noodles.

  In the multi-layered noodle skin having both outermost layers (a low bran content layer and a high bran content layer) having different binding strengths, one or the other of the two outermost layers was made to differ in color as described above In such a case, the distinction between the outermost layers (difference in binding strength) becomes visually easy, so that the problem of making the front and back wrong when wrapping ingredients using the multi-layered noodle skin is effectively effective. It can be prevented.

  The multi-layered noodles of the present invention are prepared by laminating a plurality of sheets of sheet-like dough constituting a multi-layer, superposing the plurality of doughs in a form according to the multi-layered structure of the multi-layered noodles targeted It can be manufactured by obtaining a body and rolling the laminate by a conventional method such as rolling. The thickness (the thickness of the entire multilayer structure) of the multilayer noodle of the present invention is not particularly limited, and can be appropriately set according to the application of the multilayer noodle, etc. It is about 5 mm.

  The present invention is applicable to various types of noodle skin foods, and is applicable to, for example, dumplings, shuimai, wontons, small bowl packaging and the like. In particular, the present invention is effective for noodle skin foods, such as dumplings, for which the binding strength between noodle skins is required when molding noodle skin food using noodle skins.

  Although an example is given in order to illustrate the present invention concretely, the present invention is not limited by the following example.

Example 1 and Comparative Examples 1 and 2
A predetermined amount of water in which 1 part by mass of sodium chloride is dissolved is added to 100 parts by mass of the dough raw material having the composition shown in Table 1 below, and mixing and rolling for 10 minutes at high speed (90 rpm) by a conventional method using a mixer for noodle production Thus, a sheet-like dough A and a dough B each having a thickness of 6 mm were produced. And the produced dough A and the dough B were piled up and rolled, and the sheet-like noodle skin of thickness 0.8mm 2 layer structure was manufactured. Wheat bran having an average particle diameter of 50 μm, wheat flour (“special number one” manufactured by Nisshin Seifun Co., Ltd.) and dried gluten (“Super Glu 85H” manufactured by Nippon Colloid Co., Ltd.) were used as dough raw materials.

[Implementation Production Example 1 and Comparative Production Examples 1 to 3]
Using the noodle skins of each of the examples and the comparative examples, shochu, which is a kind of noodle skin food, was manufactured. Specifically, cut the noodles into a circular shape with a diameter of 90 mm in a plan view, place the ingredients prepared in advance on the center of one side of the cut noodles and wrap it up, and then peripheral part of the noodles The portion (within 10 mm from the peripheral edge) was wetted with water, and then the superposed peripheral edges were bonded to form a general ladder shape. Then, the molded dumpling was baked and cooked in a frying pan for 7 minutes to produce a roast dumpling.

〔Evaluation test〕
With respect to the shochu obtained in each of the production examples and the comparative production examples, 10 panelists were asked to evaluate the wheat flavor and the binding property of the noodle peel, respectively, according to the following evaluation criteria. The results (average points of 10 panelists) are shown in Table 2 below.

(Wheat flavor evaluation criteria)
-Comparative Production Example 1 is evaluated according to the following criteria as a control product.
5 points: It has a strong wheat flavor as compared to the control product, and is extremely distinctive.
4 points: It has wheat flavor and features compared to the control.
3 points: Wheat flavor is comparable to the control product.
2 points: Compared with the control product, the wheat flavor is lacking and the feature is not shown.
1 point: The wheat flavor is considerably short compared to the control product, and the characteristic is not shown.

(Evaluation standard for binding of noodles)
-Comparative Production Example 1 is evaluated according to the following criteria as a control product.
5 points: Compared with the control product, the binding strength at the binding portion between the noodles is considerably stronger and extremely good.
4 points: Compared with the control product, the binding strength at the binding portion between the noodles is stronger and better.
3 points: The binding strength at the binding portion between the noodles is comparable to that of the control.
2 points: It is not preferable because the binding strength at the binding portion between the noodles skin is weak compared to the control product.
1 point: As compared with the control product, the binding strength at the binding portion between the noodles is extremely weak and extremely undesirable.

  As shown in Table 2, Example Production Example 1 uses the multi-layered noodle skins of Example 1 having different compositions (binding strength) between one outermost layer and the other outermost layer, and the relative content of wheat bran The roasted eggplant is made by wrapping ingredients with the outermost layer consisting of a small amount of dough B inside, but the wheat flavor is better than Comparative Production Example 1 containing no wheat bran at all, moreover, noodles The binding property of the skin was equivalent to Comparative Production Example 1. In Comparative Production Examples 2 and 3, since a large amount of wheat bran is contained on the side to be bound in the noodles (the side on which the ingredients are put inside), the binding property of the noodles is inferior. It became a result.

Claims (4)

A multi-layered noodle comprising two or more layers of sheet-like dough containing flour and comprising two layers having different compositions ,
The above two layers having different compositions are a layer having a relatively low content of wheat bran and a layer having a relatively high content of wheat bran,
The above-mentioned layer having a relatively low wheat bran content contains 0 to 30% by mass of wheat bran based on the whole raw material powder in the layer, and the above-mentioned layer having a relatively high wheat bran content is And 20 to 90% by mass of wheat bran based on the whole raw material powder in the layer,
The two layers different in composition from each other are the outermost layers on one end side and the other end side in the thickness direction, and the both outermost layers have the above-mentioned relative wheat bran content which is the outermost layer on the one end side When the binding power when the layers with a small amount of layers are stacked and bound to each other is the layer with the relatively high wheat bran content, which is the outermost layer on the other end side, is stacked and bound Multi-layered noodle bar , which is greater than the binding strength of The multilayer noodle skin according to claim 1, wherein the color is different between one of the outermost layers and the other. A noodle skin food comprising an ingredient and a noodle skin which wraps the ingredient, wherein the noodle skin is a multilayer noodle skin according to claim 1 or 2 , wherein the multilayer noodle skin is The noodle skin food which wraps the said ingredients, making the one with the said large binding strength relatively inside among the both the outermost layers inside. The noodle skin food according to claim 3 , which is a gyoza , a chuméi, a wonton or a small bowl .