JP7166630B2 - Encrusted dough manufacturing method - Google Patents

Description

The present invention relates to a method for producing encrusted dough.

Wrapping dough has been used as the skin for xiaolongbao, steamed dumplings, steamed pork buns, grilled dishes, and the like. Conventionally, the encrusted dough is produced by kneading wheat flour as a main raw material with water, seasonings, etc. (see, for example, Patent Document 1).

Japanese Unexamined Patent Application Publication No. 2006-20529

However, the manufacturing method of the encrusted dough described in Patent Document 1 uses wheat flour as the main raw material in order to obtain the extensibility etc. required for the encrusted dough, and the gluten contained in the wheat flour obtains the extensibility etc. rice field. However, there was a problem of food allergy due to gluten (ie, wheat allergy). Therefore, an object of the present invention is to provide a method for producing a filling dough that can avoid wheat allergy.

The method for producing the encrusted dough according to the present invention comprises an enzyme addition step of adding protease to rice flour as the main raw material, and a heat retention reaction step of reacting the protease by heat retention . 4,500 U or more and 900,000 U or less of protease is added to the mixture. It is a method of imparting extensibility and moldability to the bean paste dough .

Further, the extract is provided with an extract preparing step of adding water and protease to rice bran and reacting the protease to prepare an extract, and an extract adding step of adding the extract using rice flour as a main raw material, In the liquid preparation process, after adding protease at a ratio of 360,000 U or more and 1,800,000 U or less and water at a ratio of 300 mL or more and 700 mL or less per 100 g of rice bran, the mixture is filtered to prepare an extract. A method for producing a stuffed filling by adding 10 g or more to 50 g or less per 100 g of rice flour in the extract addition step, wherein the extract preparation step comprises mixing rice bran, water, and protease to form a water/rice bran mixed solution. and a heat-retaining reaction step in which the water/rice bran mixture is kept warm to react with the protease. is set to 0.5 hours to 25 hours to give the filling dough extensibility and moldability .

According to the method for producing a stuffed dough of the present invention, a stuffed dough that can avoid wheat allergy can be produced. In particular, rice flour or rice bran (derived from rice) can be used to prepare a filling dough that avoids wheat allergy.

It is a flowchart figure which shows the 1st Embodiment of this invention. It is a flowchart figure which shows 2nd Embodiment. It is a flowchart figure which shows 3rd Embodiment. It is a flowchart figure which shows 4th Embodiment.

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below based on the illustrated embodiments.
FIG. 1 shows a first embodiment of the invention. This encapsulation dough manufacturing method is a method for encapsulation dough used as skins for xiaolongbao, steamed dumplings, steamed pork buns, baked goods, and the like. The stuffing dough is required to be extensible because it wraps the bean paste and folds it.

First, a rice flour charging step 1 is performed in which rice flour is charged into a kneader. Next, the rice flour is subjected to a water addition step 2 of adding water and an enzyme addition step 3 of adding protease. The protease is, for example, Orientase 90N (manufactured by HI Co., Ltd., derived from Bacillus subtilis). The protease to be used is not particularly limited as long as it is a food-use protease (animal-derived, plant-derived, bacterial-derived, fungal-derived, etc.). 4,500 U or more and 900,000 U or less of protease is added to 100 g of rice flour. Desirably, the protease is added at a ratio of 18,000 U or more and 450,000 U or less per 100 g of rice flour. More preferably, the protease is added at a ratio of 18,000 U or more and 225,000 U or less per 100 g of rice flour. If the amount of protease added is less than 4,500 U per 100 g of rice flour, the spreadability, etc. will be poor, making the dough unsuitable for encrustation. If the amount of protease added exceeds 900,000 U per 100 g of rice flour, the amount of protease is too much and is useless. Either the water addition step 2 or the enzyme addition step 3 may be performed first. Then, a first kneading step 4 of kneading the rice flour, water and protease is performed.

Next, a heat-retaining reaction step 5 is performed in which the protease is reacted by heat-retaining. In the heat-retaining reaction step 5, the heat-retaining temperature is set to 30-60°C, and the heat-retaining time is set to 0.5-16 hours. The optimum temperature is determined by the type of protease. The reaction rate is determined by the type of protease and its concentration (protease relative to the protein in the rice flour) and temperature. The heat retention temperature in the heat retention reaction step 5 is set according to the optimum temperature (within an appropriate range). Then, the heat retention time in the heat retention reaction step 5 is set (within an appropriate range) according to the type of protease, the concentration (of the protease relative to the protein in the rice flour), and the reaction rate determined by the set temperature. In the heat-retaining reaction step 5, the proteins contained in the rice flour are catabolized (decomposed) by proteases to become substances that act as substitutes for gluten (in terms of extensibility, etc.).

Next, a kneading process is carried out to produce a filling material. Further, after the thermal insulation reaction step 5, the other raw material introduction step 6 is performed in which ingredients other than rice flour, water, and protease (referred to as "other raw materials P") are introduced. Other raw materials P are, for example, sugar, baking powder, dry yeast, and rice oil. After that, the second kneading step 7 is performed. That is, rice flour, protease, and water are mixed and kept warm, and ingredients such as sugar, baking powder, dry yeast, and rice oil are added and kneaded to prepare the filling dough. The filling dough does not contain gluten, which causes wheat allergies.

Next, molding step 8 is performed. In the forming step 8, the filling dough prepared in the second kneading step 7 is stretched and formed into a predetermined shape. For example, it is molded into a rectangular parallelepiped shape, a circular thin skin, an oval thin skin, a rectangular thin skin, or the like.

Next, a second embodiment will be described. As shown in FIG. 2, after the thermal insulation reaction step 5, the second kneading step 7 is performed without adding other raw materials (that is, without performing the other raw material charging step 6). Other configurations are the same as those of the first embodiment.

FIG. 3 shows a third embodiment according to the invention. An extract preparing step A is performed. The liquid extract preparation step A includes a rice bran liquid preparation step 9 . Specifically, in the rice bran solution preparation step 9, first, a rice bran input step 10 of inputting rice bran into a kneader is performed. Next, the rice bran is subjected to a water addition step 11 of adding water and an enzyme addition step 12 of adding protease. In the water addition step 11, 300 mL or more and 700 mL or less of water is added to 100 g of rice bran. If less than 300 mL of water is added to 100 g of rice bran, it cannot be properly filtered (in the filtering step 16 described below). If the amount of water added to 100 g of rice bran exceeds 700 mL, the concentration of the substance substituting for gluten in the extract is so low that suitable characteristics for the filling dough cannot be obtained regardless of the ratio.

Protease is, for example, Orientase 90N (manufactured by HBI Co., Ltd., Bacillus
subtilis). The protease to be used is not particularly limited as long as it is a food-use protease (animal-derived, plant-derived, bacterial-derived, fungal-derived, etc.). 360,000 U or more and 1,800,000 U or less of protease is added to 100 g of rice bran. Desirably, the protease is added at a ratio of 450,000 U to 900,000 U% per 100 g of rice bran. If the amount of protease added is less than 360,000 U per 100 g of rice bran, the extensibility, etc. will be poor, making it unsuitable as a filling dough. If the amount of protease added exceeds 1,800,000 U per 100 g of rice bran, the amount of protease is too much and is useless. Either the water addition step 11 or the enzyme addition step 12 may be performed first. Then, a mixing step 13 of mixing rice bran, water and protease is performed to obtain a water/rice bran mixture.

Next, a heat-retaining reaction step 14 is performed in which the mixture of water and rice bran is kept warm to react the protease. The reaction temperature is set between 30° C. and 60° C., and the reaction time is set between 0.5 hours and 25 hours. The optimum temperature is determined by the type of protease. The reaction rate is determined by the type of protease, concentration (protease to protein in rice bran) and temperature. The heat retention temperature in the heat retention reaction step 14 is set according to the optimum temperature (within an appropriate range). Then, the heat retention time in the heat retention reaction step 14 is set (within an appropriate range) according to the type of protease, the concentration (with respect to the protein in the rice bran) of the protease, and the reaction rate determined by the set temperature. In the heat-retaining reaction step 14, the proteins contained in the rice bran are catabolized (degraded) by proteases to become substances that act as substitutes for gluten (in terms of extensibility, etc.).

A heat deactivation step 15 is performed to deactivate the protease to obtain a rice bran liquid. The rice bran liquid is filtered and subjected to a filtration step 16 to obtain an extract. In the filtration step 16, the extract is filtered so as to contain the "substance that acts as a substitute for gluten".

After that, the dough (filling dough) preparation step B is performed. Specifically, first, a rice flour introduction step 17 is performed to introduce rice flour into a kneader. Next, an extract addition step 18 in which the extract (prepared in the extract preparation step A) is added to the rice flour, and ingredients other than the rice flour and the extract (referred to as "other raw materials Q") are added. Other raw material input process 19 is performed. In the extraction liquid addition step 18, the extraction liquid is added at a rate of 10 g or more and 50 g or less per 100 g of rice flour. If the amount of extract is less than 10 g per 100 g of rice flour, spreadability, etc. will be poor, making it unsuitable for filling dough. If the extract exceeds 50 g per 100 g of rice flour, the amount of protease is too high and is useless. Other raw materials Q are, for example, sugar, baking powder, dry yeast, rice oil, and the like. The order of the extraction solution addition step 18 and the other raw material introduction step 19 may be either first. Then, a kneading step 20 of kneading the rice flour, the extract, and the other raw materials Q is performed to prepare the encrusted dough. The filling dough does not contain gluten, which causes wheat allergies.

Next, a molding step 21 is performed. That is, the molding step 21 stretches the dough produced in the kneading step 20 and molds it into a predetermined shape. For example, it is molded into a rectangular parallelepiped shape, a circular thin skin, an oval thin skin, a rectangular thin skin, or the like.

Next, a fourth embodiment will be described. As shown in FIG. 4, after the extract adding step 18, the kneading step 20 is performed without adding other raw materials (that is, without performing the other raw material charging step 19). Other configurations are the same as those of the third embodiment.

It should be noted that the aspect described above shows one aspect of the present invention, and the present invention is not limited to the above-described embodiments, and can achieve the object and effect by having the configuration of the present invention. Variations and improvements within the scope are included in the content of the present invention. For example, when the extract is concentrated by boiling concentration, vacuum concentration, vacuum concentration, freeze concentration, membrane concentration, etc., and the concentrate is diluted again, or once dried with a drum dryer, spray dryer, freeze dryer, etc. In the case where the powder is redissolved, the liquid obtained by rediluting the concentrated liquid or the liquid obtained by redissolving the powder is regarded as the "extract". Also, in the first embodiment or the second embodiment, it is preferable to provide a bench time between the second kneading step 7 and the molding step 8 to allow the yeast to act. Similarly, in the third or fourth embodiment, it is preferable to provide a bench time between the kneading step 20 and the molding step 21 to allow the yeast to act.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. First, an evaluation test (test 1) of suitability for encrustation of the encrusted dough relating to the first embodiment was conducted. Using "Material 1" shown in Table 1, Comparative Example 1 is produced. In addition, using "Material 2" shown in Table 1, Examples 1 to 17 are produced.

Specifically, in Comparative Example 1, "Material 1" was kneaded. In addition, in each of Examples 1 to 6, a predetermined amount of 2,250 U, 4,500 U, 9,000 U, 18,000 U, 27,000 U, or 36,000 U was added to 50 g of rice flour (Nari Co., Ltd. No. 1 middle type for confectionery and cooking). U or 45,000 U or 54,000 U or 108,000 U of protease (Orientase 90N) and water are added, kneaded, and kept at 50°C for a predetermined time (1 hour or 3 hours) to allow the enzyme to act. Reaction step), ingredients other than rice flour, enzyme, and water among ingredients 2 shown in Table 1 were added and kneaded.

Tables 2 and 3 show the test results.

"Amount of added enzyme" indicates the unit of added amount of protease per 100 g of rice flour. "Heat retention time" indicates the heat retention time in the heat retention reaction step 5. "Kneading" indicates whether or not the dough is mixed when mixing. "Dough strain" indicates whether the dough (filling dough) is elastic. "Stretching" indicates whether or not the film can be stretched without cracks when stretched to a thickness of 1 mm. "Molding" indicates whether or not it is possible to create pleats in addition to rolling.

In any of "kneading", "dough straining", "stretching" and "molding", "○" indicates that it is suitable as a filling dough, "×" indicates that it is unsuitable as a filling dough, "△ ” indicates that it is almost suitable for filling dough. That is, "kneading" evaluated whether the dough could be mixed when mixing. "Dough strain" was used to evaluate whether the dough was elastic. "Stretching" was evaluated based on whether it was stretched without cracking when stretched. "Molding" was evaluated not only by rounding but also by whether pleats could be formed.

In Comparative Example 1, as shown in Table 2, although the filling dough (dough) can be properly mixed, the dough has no elasticity, and when stretched, cracks etc. occur and it cannot be stretched properly. It is not suitable as an encrusting dough because it cannot be folded and cannot be pleated. Moreover, from Table 3, it can be seen that Comparative Examples 2 to 4 are also unsuitable as filling dough. From Table 3, it can be seen that Examples 1 to 17 are all suitable as encrusting dough.

Next, an evaluation test (Test 2) for appropriateness of encrustation of the encrusted dough relating to the second embodiment was conducted. Using "Material 3" shown in Table 4, Comparative Example 5 is produced. Further, using "Material 4" shown in Table 4, Comparative Examples 6 to 10 and Examples 18 to 36 are produced.

Specifically, in Comparative Example 5, 37.0 g of water was added to 50.0 g of rice flour (Nari Co., Ltd. No. 1 middle type for confectionery and cooking) and kneaded. In Comparative Examples 6 to 10 and Examples 18 to 36, 50.0 g of rice flour (Nari Co., Ltd. No. 1 middle type for confectionery and cooking) was added to a predetermined amount (9,000 U, 13,500 U, or 18,000 U Alternatively, 27,000 U) of protease (Orientase 90N) and 37.0 g of water are added and kneaded, and the enzyme is allowed to act at a predetermined temperature (30°C, 40°C, or 50°C) for a predetermined time (3 hours or 6 hours). time) After keeping warm (reaction process for keeping warm), kneading is carried out.

Test results are shown in Tables 5 to 8. The evaluation method is the same as Test 1.

From Tables 5 to 7, it can be seen that Comparative Examples 5 to 10 are not suitable as encrusting dough. From Tables 6 to 8, it can be seen that Examples 18 to 36 are all suitable as encrusting dough.

Next, an encrustation aptitude evaluation test (Test 3) of the encrusted dough relating to the third embodiment was conducted. Using "Material 5" shown in Table 9, Comparative Example 11 was produced. Further, Comparative Examples 12 to 16 were produced using "Material 6" shown in Table 9. In addition, using “Material 6” shown in Table 9, Examples 37 to 43 were produced.

Comparative Example 11 is obtained by kneading "Material 5". In addition, in Examples 37 to 43 and Comparative Examples 12 to 16, a predetermined amount (135,000 U or 270,000 U) of protease (orien 90N) and 150 mL of water are added, mixed, and kept at a specified temperature (25 ° C or 50 ° C) for a specified time (1 hour, 3 hours, or 16 hours) (enzyme treatment), then heated to absorb the enzyme ( Protease) was deactivated and filtered to prepare an extract.

Tables 10 to 12 show the test results.

"Additional amount of enzyme" indicates the unit of added amount of protease per 100 g of dry rice bran. "Heat retention time" indicates the heat retention time (enzyme treatment time) in the heat retention reaction step 14. "Kneading" indicates whether or not the dough is mixed when mixing. "Dough strain" indicates whether the dough is elastic. “Nostretch” indicates whether it can be stretched without cracking when stretched. "Molding" indicates whether or not it is possible to create pleats in addition to rolling.

In any of "kneading", "dough straining", "stretching" and "molding", "○" indicates that it is suitable as a filling dough, "×" indicates that it is unsuitable as a filling dough, "△ ” indicates that it is almost suitable for filling dough. That is, "kneading" evaluated whether the dough could be mixed when mixing. "Dough strain" was used to evaluate whether the dough was elastic. "Stretching" was evaluated based on whether it was stretched without cracking when stretched. "Molding" was evaluated not only by rounding but also by whether pleats could be formed.

In Comparative Example 11, as shown in Table 10, although the dough can be properly mixed, the dough has no elasticity, cracks or the like occur when stretched, and it cannot be stretched properly. I know I can't. As shown in Tables 11 and 12, Comparative Examples 12 to 16 are all unsuitable for encrusting dough. Also, from Tables 11 and 12, it can be seen that Examples 37 to 43 are all suitable as encrusting dough.

As described above, since the present invention includes the enzyme addition step 3 in which protease is added to rice flour as the main raw material, it is possible to produce a filling dough that can avoid wheat allergy. In particular, rice flour can be used to make a filling dough that avoids wheat allergies.
Moreover, since the protease is added at a ratio of 4,500 U or more and 900,000 U or less per 100 g of rice flour, it is possible to efficiently prepare a filling dough that avoids wheat allergy.

Moreover, since it comprises an extract preparing step A of adding water and protease to rice bran and allowing the protease to react to prepare an extract, and an extract adding step 18 of adding the extract using rice flour as the main raw material. By effectively utilizing the protein contained in rice bran, it is possible to produce a filling dough that can avoid wheat allergy. In particular, rice bran (derived from rice) can be cleverly and effectively utilized.
In addition, after adding protease at a ratio of 360,000 U to 1,800,000 U and water at a ratio of 300 mL to 700 mL with respect to 100 g of rice bran, an extract is prepared by filtration, and the extract is added to the above extract adding step. In 18, 10 g or more and 50 g or less of rice flour is added to 100 g of rice flour.

3 Enzyme addition step
18 Extract liquid addition process A Extract liquid preparation process

Claims (2)

Enzyme addition step (3) in which protease is added using rice flour as the main raw materialand a heat retention reaction step (5) for reacting the protease by heat retention,
In the enzyme addition step (3), protease is added at a ratio of 4,500 U or more and 900,000 U or less per 100 g of rice flour,
Set the heat retention temperature in the heat retention reaction step (5) to 30 ° C to 60 ° C and set the heat retention time to 0.5 hours to 16 hours to give the filling dough extensibility and moldability. A method for producing an encrusted dough characterized by: An extract preparation step (A) of adding water and protease to rice bran and allowing the protease to react to prepare an extract; prepared,
In the extract preparation step (A), after adding protease at a ratio of 360,000 U to 1,800,000 U and water at a ratio of 300 mL to 700 mL per 100 g of rice bran, filtering to prepare an extract, A method for producing a filling dough, wherein the extract is added at a ratio of 10 g or more and 50 g or less to 100 g of rice flour in the extract adding step (18),
The extract preparation step (A) includes a mixing step (13) to obtain a water/rice bran mixture by mixing rice bran, water, and protease, and a heat retention reaction in which the water/rice bran mixture is kept warm to react the protease. a step (14);
The reaction temperature in the thermal insulation reaction step (14) is set to 30°C to 60°C, and the reaction time is set to 0.5 hours to 25 hours to give the filling dough extensibility and moldability. to be The method of making the filling dough.

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