JPH028690B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing an edible flour film that can be used to wrap and eat various fillings. [Prior art] A film obtained by adding water to wheat flour or a mixture of flour other than wheat flour, such as corn flour, and rolling it flat.
Alternatively, you can wrap various fillings in a film that has been further heat-treated, and then use it as it is.
Alternatively, there are various foods that are further cooked and eaten. For example, okonomiyaki, shiyuumai, gyoza,
Spring rolls, crepes, and burritos are well known. Spring rolls are obtained by mixing 100 parts by weight of wheat flour with 100 to 120 parts by weight of water, rolling the resulting dough to a thickness of about 0.4 to 0.8 mm, and baking it. The flour used for the spring roll wrappers is soft flour, and the dough is made with care to avoid the formation of gluten. If the wheat flour comes out, it will become striped and the thickness will not be uniform. If the thickness is increased, this striped pattern will become noticeable, which is not preferable. Ease of wrapping the skin,
Strong flour is preferable in terms of resistance to cracking and flavor, but it has traditionally not been possible to use strong flour for spring roll wrappers because it has a high gluten content and therefore tends to produce gluten. For crepes, add 100 parts by weight of flour and 200 to 220 parts of water.
It is obtained by adding parts by weight (including eggs) and baking the resulting dough. The crepe is thin and cooks well, but it is soft and doesn't feel sticky. Flour tortilla, which is used to make burritos, is made from wheat flour.
It is obtained by adding 40 to 60 parts by weight of water to 100 parts by weight, mixing and baking the dough, but it is thick and does not cook well, so it tends to have a raw texture.
If you bake it enough, it will become too hard.
The filling will break easily when wrapped. In this way, conventional edible flour films made mainly of wheat flour are heated at temperatures of 30 to 40°C. It had to be heated before being rolled, and on the other hand, if it was made too thin, it had the disadvantage of giving a bland texture. [Object of the Invention] Therefore, the object of the present invention is to prevent the formation of striped patterns due to the formation of wheat even when the thickness is thicker than that of a spring roll, which cooks well, has a homogeneous surface, To provide a method for producing a flour edible film that has an excellent appearance, is easy to roll, is hard to break when rolled, can contain strong flour, corn flour, etc., and has an excellent texture and taste. It is. [Structure of the Invention] The present inventor has discovered that the above object can be achieved by incorporating a specific gluten softener described below, and has completed the present invention. In the present invention, 100 parts by weight of flour mainly composed of wheat flour, 0.01 to 1.0 parts by weight of a gluten softener, and 70 to 130 parts of water
This is a method for producing an edible flour film, which is characterized in that parts by weight are added, mixed, aged for 20 to 60 minutes, and then heated and formed into a film with a thickness of 1 to 5 mm. In the present invention, in addition to soft flour, which is normally used as a raw material for such edible films, medium flour and strong flour can also be used. Furthermore, grain flours other than wheat flour, such as corn flour, can also be blended. The gluten softener used in the present invention can act on the gluten in wheat flour to soften it and form a homogeneous film. Therefore,
As mentioned above, strong flour can also be used in the present invention, and when strong flour is used, a delicious film without the texture of starch can be obtained. Examples of such gluten softeners include proteolytic enzymes; hydrous amino acids or peptides such as cysteine and glutathione; ascorbic acid or its salts, and the like. The amount of gluten softener used is determined by the amount of proteolytic enzyme (e.g., titer 400U/mg).
0.01-0.05% by weight for cysteine and glutathione, 0.1-0.5% by weight for ascorbic acid or its salts, 0.2-1.0% by weight for ascorbic acid or its salts.
is appropriate. If the amount is less than this, the effect of the addition will be insufficient, and if it is more than this, the texture will become sticky and undesirable. Add a specified amount of gluten softener and water to the above flour and mix thoroughly to make dough. This dough is aged for 20 to 60 minutes at room temperature, and then heat-molded to form an edible film with a thickness of 1 to 5 mm. It is thought that during this ripening, the gluten softener acts on the gluten in the flour to soften it. In the case of proteolytic enzymes, similar effects can be obtained by using a smaller amount than the above-mentioned amount and aging for a longer period of time, for example, overnight. After aging, for example in a hot drum at 100-150℃.
All you have to do is bake it for about 30 to 200 seconds. It goes without saying that baking may be performed using a band oven, a frying pan, etc. other than a hot drum. The present invention eliminates the adverse effects of wheat flour gluten that occur when adding sufficient water to gelatinize starch and making an edible film of appropriate thickness by adding a gluten softener. It is. The gluten softener used in the present invention also acts on proteins in flours other than wheat flour and softens the tissue, so even when flours other than wheat flour are blended, preferred texture and taste can be obtained. The edible film of the present invention can be used for meat, vegetables, cold cuts,
It is particularly advantageous for wrapping foods such as cheese and foods that can be eaten by simply heating or soaking them in oil before eating. The edible film of the present invention has a unique texture not found in conventional edible films, and has a unique texture that can be used for French country-style crepe-style dishes, Italian lasagna, cannelloni-style dishes, Mexican burritos, taquitos, enchiladas, and empanadas. It is particularly suitable for adapting Western-style cuisine such as Japanese-style cuisine to Japanese people. [Effects of the Invention] According to the present invention, there is provided a flour edible film that has an appropriate thickness, has a beautiful appearance, cooks well, is easy to roll, is difficult to break when rolled, and has excellent texture, taste, and preservability. is obtained. [Example] Next, an example will be shown to specifically explain the present invention. Example 1 Strong flour 100 parts by weight Salt 1 Papain 0.03 Water 85 This composition was mixed for 3 minutes in a Hobart mixer and allowed to rest for 30 minutes. With a ladle on this dough,
I spread it on a heated frying pan and baked it until it was about 5mm thick. Example 2 Strong flour 40 parts by weight Weak flour 40 Corn flour 20 Cysteine 0.3 Salt 1 Shotoning 5 Water 80 This mixture was mixed in a Hobart mixer for 3 minutes and allowed to rest for 20 minutes. This dough was baked in a hot drum to a thickness of 4 mm at 120°C for 120 seconds. Example 3 Soft flour 80 parts by weight Corn flour 20 parts by weight Sozo ascorbic acid 0.5 Salt 1 Sugar ester 0.2 Water 80 This mixture was mixed in a Hobart mixer for 3 minutes and allowed to rest for 30 minutes. This dough was baked in a hot drum to a thickness of 3 mm at 125°C for 100 seconds. Example 4 Strong flour 40 parts by weight Weak flour 20 Corn flour 40 Protease 0.02 Baking powder 1 Water 80 This mixture was mixed in a kneader mixer for 2 minutes and allowed to rest for 40 minutes. This dough was baked in a hot drum to a thickness of 2.5 mm at 130°C for 90 seconds. Example 5 As a control, all-purpose flour 100 parts by weight Sugar ester 0.2 Baking powder 1 Water 120 This mixture was mixed in a Hobart mixer for 5 minutes, and then mixed in a hot drum at 2 mm thick at 140°C.
Baked in 70 seconds. The above five edible films were cut into 23 cm squares, ham and cheese were wrapped in them, and the films were heated in a microwave for 1 minute to make burrito-like foods. Their appearance, physical properties,
The results of the texture are shown in the table below. 【table】

Claims (1)

[Scope of Claims] 1. 0.01 to 1.0 parts by weight of gluten softener and 70 to 130 parts by weight of water are added to 100 parts by weight of flour mainly composed of wheat flour, mixed, and aged for 20 to 60 minutes. A method for producing an edible flour film, which comprises heating and forming the film into a film of 1 to 5 mm. 2. The method according to claim 1, wherein the gluten softener is a proteolytic enzyme. 3. The method according to claim 1, wherein the gluten softener is a sulfur-containing amino acid or a sulfur-containing peptide. 4. The method according to claim 1, wherein the gluten softener is ascorbic acid or a salt thereof.