JPH02156847A - Dough for grain-molded processed food - Google Patents
Dough for grain-molded processed foodInfo
- Publication number
- JPH02156847A JPH02156847A JP63310577A JP31057788A JPH02156847A JP H02156847 A JPH02156847 A JP H02156847A JP 63310577 A JP63310577 A JP 63310577A JP 31057788 A JP31057788 A JP 31057788A JP H02156847 A JPH02156847 A JP H02156847A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- fats
- oils
- fat
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021067 refined food Nutrition 0.000 title description 2
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 4
- 238000004904 shortening Methods 0.000 claims abstract description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 3
- 150000002148 esters Chemical class 0.000 claims abstract description 3
- 239000000787 lecithin Substances 0.000 claims abstract description 3
- 229940067606 lecithin Drugs 0.000 claims abstract description 3
- 235000010445 lecithin Nutrition 0.000 claims abstract description 3
- 235000013305 food Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims 2
- 239000003921 oil Substances 0.000 abstract description 14
- 235000013550 pizza Nutrition 0.000 abstract description 10
- 239000003925 fat Substances 0.000 abstract description 8
- 235000002316 solid fats Nutrition 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011248 coating agent Substances 0.000 abstract description 2
- 238000000576 coating method Methods 0.000 abstract description 2
- 235000015277 pork Nutrition 0.000 abstract 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract 1
- 241000234282 Allium Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- 206010039509 Scab Diseases 0.000 description 7
- 235000015067 sauces Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 238000003860 storage Methods 0.000 description 5
- 238000009826 distribution Methods 0.000 description 3
- 235000015108 pies Nutrition 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000013508 migration Methods 0.000 description 2
- 230000005012 migration Effects 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野］
本発明は、ピザクラスト、春巻、数子、中華まんじゅう
等、トッピングを施すもしくは、中具を包み込むシート
状または筒状に成形された穀類加工食品生地（以下「生
地」と略す。）に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to processed grain foods that are formed into a sheet or cylinder shape that is topped with toppings or that wraps around fillings, such as pizza crusts, spring rolls, kazuzi, and Chinese steamed buns. Regarding fabrics (hereinafter abbreviated as "fabrics").
ピザパイ、春巻、中華まんじゅう等は、その手軽さから
広＜一般に嗜好されている食品の−っである。Pizza pies, spring rolls, Chinese steamed buns, etc. are popular foods because of their convenience.
ピザパイは、ピザクラストの上にソースを塗布し、その
上にチーズをのせて、加熱して食する。Pizza pie is eaten by spreading sauce on the pizza crust, putting cheese on top and heating it.
春巻、中華まんじゅう等は、ひき肉、野菜等を炒めたも
の、あるいはあんを中具として、皮で包み込み、揚げる
、蒸す等により加熱して食するものである。これらの食
品は、作りたてを食する以外に、冷蔵・冷凍状態で保存
・流通される。保存・流通の過程においては、水分量継
子いソース類、中具と生地の表面が常に接触している状
態にあるため、ソース類、中具の水分が生地へ移行し、
食感が損われ、商品価値が低下してしまう。Spring rolls, Chinese manju, etc. are made by frying minced meat, vegetables, etc., or using bean paste as the filling, wrapped in a skin, and heated by frying, steaming, etc. In addition to being eaten freshly prepared, these foods are stored and distributed in a refrigerated or frozen state. During the storage and distribution process, the surface of the dough is constantly in contact with the sauces and fillings, which have a high moisture content, so the moisture in the sauces and fillings transfers to the dough.
The texture will be impaired and the product value will decrease.
この水分移行の防止策として、例えば、ソース類、中具
に増粘剤を添加し、保水性を向上させる、または接触面
に可食性フィルム、その他防水性材料を塗布する等の方
法が試みられているが、食感が損われたり、価格が高く
なったり、商品形態上異和感を生じたりするため、満足
のいくものは得られない。Measures to prevent this moisture transfer have been attempted, such as adding thickeners to sauces and fillings to improve water retention, or coating contact surfaces with edible films or other waterproof materials. However, it is not possible to obtain a satisfactory product because the texture is impaired, the price is high, and the product form feels strange.
［本発明が解決しようとする課題］
長期保存・流通の過程において、ソース類、中具からの
水分移行が防止された生地の開発が望まれている。[Problems to be Solved by the Invention] There is a desire to develop dough that prevents moisture transfer from sauces and fillings during long-term storage and distribution.
本発明者らは、上記課題を解決するため、鋭意検討した
結果、ソース類、中具に接する表面または内面に油脂を
塗布することにより、長期保存を行なっても水分移行を
防止できることを見い出し、この知見に基いて、本発明
を完成するに到った。In order to solve the above-mentioned problems, the present inventors have made extensive studies and found that by applying oil or fat to the surfaces or inner surfaces that come into contact with sauces and fillings, moisture transfer can be prevented even during long-term storage. Based on this knowledge, we have completed the present invention.
本発明において用いる油脂としては、固形脂またはホイ
ツピングした油脂が適しており、固形脂としてはとりわ
け精製ラード、ショートニングが適しており、ホイツピ
ングした油脂としては、レシチン、モノグリ、シュガー
エステル等の乳化剤の添加されているものが適している
。サラダ油のような液状油は、生地の表面または内面に
塗布しても水分移行を防止することはできなかった。Solid fats or whipped fats and oils are suitable as the fats and oils used in the present invention, particularly refined lard and shortening are suitable as the solid fats, and emulsifiers such as lecithin, monoglycium, and sugar esters are suitable as the whipped fats and oils. The one shown is suitable. Liquid oils such as salad oil cannot prevent moisture migration even when applied to the surface or inner surface of dough.
油脂の塗布量としては、少ないと本発明の効果が得られ
ず、また多いと食感等の面で好ましくないところから生
地の塗布面１０Ｃ（当り、０．２〜０．８ｇが好ましい
。さらに好ましくは０．３〜０．５ｇである。As for the amount of oil and fat applied, if the amount is too small, the effect of the present invention cannot be obtained, and if it is too large, it is unfavorable in terms of texture etc. Preferably it is 0.3 to 0.5 g.
本発明の生地においては、水分量の多いソース類や中具
を生地の表面に接触させる前の段階で油脂を塗布するも
のであり、ピザパイでは、ピザソースを塗布する前、春
巻や中華まんじゅう等では中具を包み込む前の段階で行
なう。In the dough of the present invention, oil is applied to the surface of the dough before sauces and fillings with a high moisture content are brought into contact with the surface of the dough. Now let's do this before wrapping the filling.
本発明の効果は、常温のみならず冷凍状態における保存
・流通の過程において維持される。The effects of the present invention are maintained not only at room temperature but also during storage and distribution in a frozen state.
本発明の生地は、生地−・の水分移行が防止できるため
、水分移行から生じる食感・風味の劣化も阻止できる。Since the dough of the present invention can prevent moisture transfer to the dough, it can also prevent deterioration of texture and flavor caused by moisture transfer.
以下、実施例により詳細に説明する。 Hereinafter, it will be explained in detail using examples.
実施例１ 常温保存での効果
常法により製造したピザクラスト（直径１０ｃｍ）にサ
ラダ油、精製ラード、ホイツピングオイル、ショートニ
ングを各々３ｇ塗布し、その上にピザ７−スＨマドをベ
ースにしたもの、水分含量８５％）を１０ｇ塗布し室温
に放置し、ピザクラストの水分量を測定した。Example 1 Effects when stored at room temperature Pizza crust (diameter 10 cm) prepared by a conventional method was coated with 3 g each of salad oil, refined lard, whipping oil, and shortening, and a pizza crust based on Pizza 7-S H Mado was applied on top of it. , water content 85%) was applied and left at room temperature, and the water content of the pizza crust was measured.
結果を下表に示す。The results are shown in the table below.
し、−１０°Ｃにて保存し、クラストの水分量を測定し
た。The crust was stored at -10°C, and the moisture content of the crust was measured.
結果を下表に示す。The results are shown in the table below.
（効果判定 ○：効果あり ×：効果なし）実施例２
冷凍保存での効果
実施例１と同様にして調製したピザパイの上にさらにチ
ーズを１５ｇトッピングし、凍結・包装〔発明の効果］
本発明によれば、水分移行の防止された、食感の好まし
い穀類加工食品生地を得ることができる。(Effectiveness judgment ○: Effective ×: No effect) Example 2
Effects in frozen storage A pizza pie prepared in the same manner as in Example 1 is further topped with 15 g of cheese, and then frozen and packaged. [Effects of the Invention] According to the present invention, moisture migration is prevented and the texture is favorable. Grain processed food dough can be obtained.
Claims (1)
とする穀類加工食品生地。 ２、油脂が、固形脂または、ホイッピングした油脂であ
る請求項１記載の生地。 ３、固形脂が精製ラードまたはショートニングである請
求項２記載の生地。 ４、ホイッピングした油脂が、乳化剤を添加したもので
ある請求項２記載の生地。 ５、乳化剤が、レシチン、モノグリおよびシュガーエス
テルのいずれかである請求項４記載の生地。 ６、シート状または筒状に成形された請求項１記載の生
地。[Claims] 1. A processed grain food dough characterized by having oil or fat applied to the surface or inner surface. 2. The dough according to claim 1, wherein the fat is solid fat or whipped fat. 3. The dough according to claim 2, wherein the solid fat is refined lard or shortening. 4. The dough according to claim 2, wherein the whipped fat or oil has an emulsifier added thereto. 5. The dough according to claim 4, wherein the emulsifier is one of lecithin, monoglycium, and sugar ester. 6. The dough according to claim 1, which is formed into a sheet or a cylinder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63310577A JPH02156847A (en) | 1988-12-08 | 1988-12-08 | Dough for grain-molded processed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63310577A JPH02156847A (en) | 1988-12-08 | 1988-12-08 | Dough for grain-molded processed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02156847A true JPH02156847A (en) | 1990-06-15 |
Family
ID=18006911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63310577A Pending JPH02156847A (en) | 1988-12-08 | 1988-12-08 | Dough for grain-molded processed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02156847A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0538268A (en) * | 1991-08-07 | 1993-02-19 | Snow Brand Food Co Ltd | Aeration cream and production thereof |
| JP2020010677A (en) * | 2018-07-05 | 2020-01-23 | 日清オイリオグループ株式会社 | Noodle skin food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59135829A (en) * | 1982-09-01 | 1984-08-04 | シユワンズ・セ−ルス・エンタ−プライジズ・インコ−ポレ−テツド | Formation of chicago style pizza crust |
-
1988
- 1988-12-08 JP JP63310577A patent/JPH02156847A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59135829A (en) * | 1982-09-01 | 1984-08-04 | シユワンズ・セ−ルス・エンタ−プライジズ・インコ−ポレ−テツド | Formation of chicago style pizza crust |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0538268A (en) * | 1991-08-07 | 1993-02-19 | Snow Brand Food Co Ltd | Aeration cream and production thereof |
| JP2020010677A (en) * | 2018-07-05 | 2020-01-23 | 日清オイリオグループ株式会社 | Noodle skin food |
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