JPS5971656A - Preparation of raw noodles and pastries of gyoza (fried dumpling stuffed with minced pork) for cold storage - Google Patents

Abstract

PURPOSE:To obtain raw noodles or pastries for Gyoza (fried dumpling stuffed with minced pork) not being frozen and solidified even by putting them into cold storage at temperature below zero, by adding a specific amount of glycerin to wheat flour, preparing the raw noodles or pastries by a conventional procedure. CONSTITUTION:7-12wt% glycerin is added to wheat flour, this raw material is blended with salt and water to give an ingredient, which is rolled, cut, or extruded to give noodle lines. Or, the ingredient is prepared by the same method, rolled, cut into shapes used for Gyoza, shao-mai, Harumaki (fried meat covered with pastry), to give pastries for Gyoza, shao-mai, and Harumaki, respectively. The wheat flour is more preferably blended with 2-6wt% ethyl alcohol, or 2- 6wt% ethyl alcohol and 0.02-0.8wt% potassium carbonate besides 7-12wt% glycerin.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing raw noodles and gyoza skins that do not freeze and solidify even when refrigerated at sub-zero temperatures.

In recent eating habits, foods that can be prepared instantly and have good flavor are welcomed, and instant noodles are popular as a typical example. However, because the noodle strings of the instant noodles are kept dry so that they can be stored for a long time, the taste is inferior to that of cooked noodles. From the point of view of taste, raw noodles are superior, but boiled noodles that can be prepared on the spot have not become fully popular due to the fact that raw noodles have a poor shelf life. not present.

When preserving MJ@, the development of packaging technology has made it possible to prevent deterioration caused by microorganisms to a considerable extent, but there is no suitable method to prevent changes in taste, especially physical properties, due to starch aging. If starch ages after production, it will no longer have the same taste as a fresh product. It is said that it is better to use frozen noodles to prevent this starch from aging, and if a method is used to lower the starch temperature to a sufficiently low temperature 1, then the aging will not be a big problem and the taste will be retained. It has been experimentally confirmed that when boiled noodles are frozen, the ≦i line forms an ice block, and ice blocks that have formed are extremely difficult to thaw, so the thawed white line However, there is a considerable difference in quality between the beginning and the end, which is the reason why boiled frozen products are not popular.

When storing raw noodles, refrigeration is usually used, and if the product is cooled as quickly as possible to ensure product temperature is 9. If a product at 35°C can be cooled to 10°C within 6 hours, the product's lifespan will be shortened. However, in order to completely prevent bacterial growth and preserve it for a sufficient period of time,
It must be stored at -10°C or below. However,
Conventional fresh noodles freeze when cooled to -10° C. or below, and as with frozen boiled noodles, there is no suitable thawing method for cooking, which is a problem.

As a result of conducting studies on refrigeration of raw noodles, the present inventor discovered that raw noodles and gyoza that can be obtained by adding 7 to 12% by weight of glycerin to wheat flour or further adding 2 to 6% by weight of ethyl alcohol. Well, it's delicious.
It was discovered that the skin of Harumaki does not freeze and solidify even if it is cooled to -10°C or below, and maintains the state of the manufactured raw noodles, leading to the completion of the present invention.

In the present invention, glycerin 7 to 12% is added to wheat flour.
When producing noodles by adding i amount of
Add salt and water to the raw materials and knead to make dough,
This dough is rolled, cut out or extruded to form noodle strings.

When producing shredded, gyoza, shiiyuumai, and harumaki skin, use the conventional method to make the dough in the same manner as above.
After rolling this dough, it is cut into shapes used for Giyoza, Shiyuumai, and Harumaki, respectively, to make the skins for Giyoza, Shiyuumai, and Harumaki.

The raw noodles and gyoza skins obtained in this way are
It completely prevents the growth of bacteria and can be stored for long periods of time. Moreover, since it does not freeze and solidify, there is no need to thaw it when cooking, and the taste is almost the same as that of raw noodles cooked immediately after production. There isn't.

At this time, if the amount of glycerin is less than 7% by weight based on the wheat flour, the object of the present invention cannot be achieved because the flour will freeze and solidify when cooled to -10°C or lower. As the amount of glycerin increases, the storage temperature can be lowered, but as the amount of glycerin increases, it has a negative effect on the gluten, making the noodle strings and dumpling wrappers brittle, and making it difficult to maintain their shape. As it becomes difficult,
It is better to limit the amount to 12% by weight since the taste level is also undesirable. If the storage temperature is -10 to -15°C, it is sufficient to add the minimum amount, and from the viewpoint of energy saving, it is optimal to store it at around -12°C.

As mentioned above, 7 to 12% by weight of glycerin is added to the wheat flour, and 2 to 6% by weight of ethyl alcohol is added to make noodles using the conventional method. It is very effective in obtaining products that do not thaw and solidify even when cooled to -10°C or lower, and can extend the storage period of raw noodles and dumpling wrappers. On this occasion,
If the amount of ethyl alcohol added is less than 2% by weight, it will not have the effect of extending the shelf life, and as the amount of ethyl alcohol added increases, it will have a negative effect on gluten, making noodle strings and gyoza skins brittle. However, since it becomes difficult to maintain the shape, it is preferable to limit the amount to 6% by weight.

As mentioned above, 7 to 12% by weight of glycerin or 2 to 6% by weight of ethyl alcohol is added to wheat flour to make noodle strings using the conventional method. Although it is possible to obtain a product that does not freeze and solidify even when cooled to a temperature below, as the amount added increases, the noodle strings and dumpling skins become brittle and the mold part tends to break.

However, the amount of potassium carbonate compared to wheat flour is 0.02~0.
．． It has been found that the above-mentioned difficulties can be overcome by adding 8% by weight. That is, 7 to 1 part glycerin per flour.
Add 2% by weight of ethyl alcohol, 2 to 6% by weight of ethyl alcohol, and 0.02 to 0.8% by weight of potassium carbonate, and wire it using the usual method, or make it into a piece of leather to easily maintain its shape. It can be formed into a sapphire or a yellow crust.

At this time, if the amount of potassium carbonate added is less than 0.02% by weight, the effect of preventing deformation will not be sufficient. In order to achieve this, it is preferable to stop at a weight of 0.8.

Next, the present invention will be described with reference to examples, but the present invention is not limited to the scope of these examples.

Example 1 Raw udon noodles are manufactured according to the raw material combination example in Table 1.

Table 1 A dough was made by mixing each of the formulations 1 to 3 in Table 1, and the dough was pressed in a noodle making machine, cut into thin wires, packaged in predetermined amounts, and stored in a refrigerator at -12°C. Add and refrigerate.

Example 2 Buckwheat noodles are produced according to the raw material combination example in Table 2.

Table 2 A dough was made by mixing each of the formulations 1 to 5 in Table 2, rolled in a soba making machine, cut into noodle strings, packaged in predetermined amounts, and stored in a -12°C refrigerator. Add and refrigerate.

Example 3 Ramen noodles are manufactured according to the raw material combination example shown in Table 6.

Dough is made, rolled in a noodle machine, rolled out into noodle strings, packaged in predetermined amounts, and refrigerated in a -12°C refrigerator.

Claims (3)

[Claims] (1) Fresh noodles for refrigeration, characterized by adding 7 to 12% by weight of glycerin to wheat flour and forming them into noodle strings by a conventional method, or forming them into the skin of Giyoza, Shiyuumai, or Harumaki. and a method for manufacturing gyroza skins. (2) Add 7 to 12% by weight of glycerin and 2 to 6% by weight of ethyl alcohol to the wheat flour, and make it into koji line using the usual method, or use the skin of giyoza, shiyuumai, and harumaki. A method for producing refrigerated raw noodles and gyoza wrappers, characterized by: (3)/Glycerin 7-12% by weight based on J's flour
, 2-6% by weight of ethyl alcohol and 0 potassium carbonate
．． Refrigerated raw noodles and giyoza characterized by adding 02 to 0.8% by weight and making them into shimen strings by a conventional method, or making them into the skin of giyoza, shiyuumai, and haru-kaki. Method of manufacturing skins.