TW201938044A - Dumpling wrapper and production method thereof - Google Patents

Abstract

The present invention addresses the problem of providing a dumpling wrapper production technique which can be easily applied to the process of producing dumpling wrappers and produces dumpling wrappers which are less susceptible to hardening even when stored after being heated and cooked. The present invention pertains to a method for producing dumpling wrappers containing etherified starch and flour, the method being characterized in that in preparation of dough for dumpling wrappers, the etherified starch is contained in an amount of 8.3 to 26% by mass relative to the powder raw material for the dumpling wrappers.

Description

Dumpling skin and its manufacturing method

This invention relates to the invention of the skin of dumplings. Specifically, it relates to the technology of providing the skin of dumplings. In addition, the hardening of the skin of the aforementioned dumplings can be suppressed even after they are stored after heating and conditioning.

Dumplings are popular foods for Chinese dishes. In addition to the conditioning types provided immediately after conditioning in restaurants or homes, there are also many types of food products such as refrigerated or cooled foods. In addition, as the edible form of dumplings, it is often expected that a person who once heats the conditioner before eating, and then reheats it with an electronic microwave or the like to eat and drink.

Among them, the dumplings just after heating and conditioning have a soft skin and good taste or taste. The problem is that they are stored at room temperature or refrigerated before eating, and then reheated with electronic microwaves afterwards. Hardened and severely deteriorated.

Among them, a technology for the purpose of preventing the hardening of the skin of dumplings during the storage described above, for example, Patent Document 1 discloses a technology of mixing raw material powder of dumplings with trehalose. However, since the technology of Patent Document 1 is a technology of adding a sugar compound that is also used as a sweetener to the skin of dumplings, there is a concern that sugar molecules may affect the flavor and the like.

In addition, Patent Document 2 discloses a technique for preventing hardening of the peripheral portion of the skin of a stuffed noodle with food, such as dumplings, by exposing the noodle to 90: 10-20: 80 crosslinked acetic acid phosphate. Technology of starch (esterified starch) and hydroxypropylated starch (etherified starch).

However, Patent Document 2 is considered to be a technique for solving the problems of prevention of hardening and maintenance of texture during reheating such as electronic microwave conditioning (Patent Document 2, paragraph 0007, etc.), but the actual reheating disclosed in Patent Document 2 For example, only the evaluation results of the electronic microwave conditioning immediately after the "frozen preservation" of the fried dumplings are not shown. It is impossible to grasp the problems related to the changes in the physical properties of skins stored at room temperature and refrigerated temperature zones where hardening progresses particularly easily. The solution (patent document 2 paragraphs 0045 to 0048, etc.).

In addition, the applicant has conventionally developed a technology for applying a coating agent containing high amylose to improve the taste of the skin of dumplings (Patent Document 3). However, the purpose of this technology is to coat the skin of fried dumplings. The aforementioned technique for improving the crispiness of fried dumplings is not one that provides a solution to the above problems.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 2004-141026

[Patent Document 2] International Publication No. WO2017 / 131167

[Patent Document 3] Japanese Patent Laid-Open No. 2002-306140

The present invention has been made in view of the above-mentioned problems of the prior art. The purpose is to provide a technique for manufacturing the skin of dumplings, which can be easily applied in the manufacturing process of the skin of dumplings, and the hardening can still be suppressed in the case of preservation after heating and conditioning.

The inventors repeated the discussion in view of the above situation, and found that when manufacturing the skin of dumplings, in addition to wheat flour, when preparing the dough, they also mixed with a specified amount of etherified starch to prepare the skin of dumplings. Surprisingly, In the case of preserving at room temperature or refrigerating after heating and conditioning, the skin of dumplings having a soft, tongue-like or throat-like texture when heated by electronic microwave thereafter.

In addition, the inventors repeated the discussion and found that the effect of inhibiting the hardening is an effect that cannot be achieved by an esterification process such as acetylation or phosphoric acid cross-linking, but it can exert its effect when etherification is performed. . That is, it was found that the hardening inhibitory effect after heat conditioning is characterized by the role played by the etherified starch and the role that can be played by the starch repeatedly subjected to other processing treatments.

Among them, the aforementioned Patent Document 1 exemplifies various processed starches such as alpha, etherification, esterification, and cross-linking (Patent Document 1 paragraph 0037). However, the invention disclosed in Patent Document 1 focuses on seaweeds. The technical idea of preventing the hardening of sugar and rind. In addition, there is no blending example of etherified starch in the examples. From the general description of such processed starches, the above-mentioned effects peculiar to etherified starch cannot be grasped.

Further, paragraph 0039 of Patent Document 1 describes "the plural procedures that are easy to harden the skin of dumplings if subjected to heat treatment, storage before consumption, and reheating by electronic microwave, etc. (middle) even if it is etherified "Starch has hardly any effect of preventing hardening." From the above, it should be considered that Patent Document 1 describes a content that hinders consideration of the concept of the present invention.

In addition, Patent Document 2 is a technology that solves the problems of prevention of hardening and maintenance of texture during reheating such as electronic microwave conditioning. It is a technology that must be combined with two types of processed starch, esterified starch and etherified starch. "In the case of the etherified starch, the experimental results show that the elasticity during the electronic microwave conditioning is greatly reduced and the taste is significantly deteriorated (Patent Document 2, paragraph 0051 (Table 2), paragraphs 0058 to 0060, etc.). Furthermore, the experimental results of Patent Document 2 show that even when two types of starch are processed by etherification and esterification, the texture is similarly deteriorated. In this regard, it is considered that the ether in Patent Document 2 The compounding examples of chemical starch are described in the content which hinders the thought of this invention.

Among them, the etherified starch shown in Patent Document 2 has a worse taste, and is a result of changes in the physical properties of the skin in the case of dumplings that have been “frozen preserved” and subjected to direct electronic microwave conditioning after frying (Patent Document 2 paragraphs 0045 to 0048) Etc.) On the other hand, Patent Document 2 does not show the evaluation in the case where dumplings are stored at room temperature or in a refrigerated temperature zone where the aging of starch components is particularly easy, and are subjected to electronic microwave reheating.

In addition, Patent Document 2 discloses formulation examples of the ratio of etherified starch to 8.26% by mass and 27.01% by mass with respect to powder materials (wheat flour, starch, and gluten) (Patent Document 2, paragraphs 0053, paragraphs 0058, etc.) On the other hand, in the examples of the specification of the present invention, regarding the subject of physical property change under storage conditions where the skin, which is mainly expected in the present invention, hardens, it is considered that the etherified starch is less than 8 relative to the powder raw material. .3% by mass, the touch of the tongue and the feeling of entering the throat are deteriorated. Similarly, when 27% by mass or more, the state of the surface and the noodles at the time of making the skin of the dumpling is significantly deteriorated (Test 4 of the present specification).

Based on the above, in Patent Document 2, the hardness of the skin of the dumplings envisioned by the present invention is The problem of chemical inhibition has not been taught or taught about the combination of etherified starch as its solution, nor is it possible to grasp the role played by the compounded amount in an appropriate range with respect to powder raw materials.

The inventors have completed the present invention based on the above findings. The present invention specifically relates to the invention described below.

[Item 1]

A pre-mixed powder containing pre-mixed powder for skin of dumplings made of etherified starch and wheat flour, characterized in that the pre-mixed powder contains the aforementioned etherified starch in an amount of 8.3% by mass or more and 26% by mass or less.

[Item 2]

The premixed powder according to item 1, wherein the gelatinization start temperature of the etherified starch is 64 ° C or lower.

[Item 3]

The premixed powder according to item 1 or 2, wherein the raw material starch of the etherified starch is one or two or more selected from the group consisting of cassava starch, potato starch, and waxy corn starch.

[Item 4]

The premixed flour according to any one of items 1 to 3, which contains 9 to 35 parts by mass of the etherified starch with respect to 100 parts by mass of the wheat flour.

[Item 5]

The premixed powder according to any one of items 1 to 4, wherein the powder is a skin for dumplings stored after heating and conditioning.

[Item 6]

The pre-mixed powder according to any one of items 1 to 5, wherein the pre-mixed powder has a hardening inhibitory effect on the skin of dumplings at the time of storage after heating, and contains the etherified starch as the pre-mixed powder. Active ingredients.

[Item 7]

A dumpling skin comprising a skin of dumplings made of etherified starch and wheat flour, characterized in that it contains 8.3% by mass or more and 26% by mass or less of the aforementioned ether relative to the powder raw material of the dumpling skin. Starch.

[Item 8]

The skin of a dumpling according to item 7, wherein the content of the etherified starch in the skin of the dumpling is 5.9% by mass or more and 19% by mass or less.

[Item 9]

A method for inhibiting hardening, which is a method for inhibiting the hardening of the skin of dumplings during heat preservation, and is characterized in that, when preparing the dough containing the skin of dumplings made of wheat flour, it is relative to the skin of the aforementioned dumplings. The powder raw material contains etherified starch of 8.3% by mass or more and 26% by mass or less.

[Item 10]

The method for inhibiting hardening according to item 9, wherein the preservation is one or two selected from the group consisting of storage at room temperature and cold storage.

[Item 11]

A method for manufacturing dumpling skins, which is a method for manufacturing dumpling skins containing etherified starch and wheat flour, which is characterized in that, when preparing the dough of dumpling skins, it is relative to that of the aforementioned dumpling skins. Powder The raw material is made to contain 8.3% by mass or more and 26% by mass or less of etherified starch.

[Item 12]

The manufacturing method of the skin of dumplings characterized by using the pre-mixed powder as described in any one of items 1-6.

[Item 13]

A manufacturing method of dumplings, characterized by using the skin of the dumplings according to item 7 or 8, or using the skin of the dumplings obtained by the manufacturing method according to item 11 or 12.

[Item 14]

The manufacturing method according to item 13, which is a step including a part or all of the inner stuffing of the dumplings.

[Item 15]

The production method according to item 13 or 14, wherein the dumplings are dumplings, siu mai, xiaolongbao or buns.

[Item 16]

The production method according to any one of items 13 to 15, wherein the dumplings are fried dumplings.

The present invention can provide a technique for manufacturing the skin of dumplings, which can be generally applied in the manufacturing process of the skin of dumplings, and the hardening can be suppressed even when stored after heating and conditioning.

In particular, it is possible to provide a dumpling crust, which can be reheated by electronic microwaves during eating even after the heat-conditioned dumplings are stored at room temperature or refrigerated which is relatively easy to harden. The feel is still soft and good.

1‧‧‧ dumpling skin

2‧‧‧periphery

[Fig. 1] A graph showing the results of the TA value (maximum stress value) of the skin of the dumplings prepared in Experiment 2 and stored after reheating (D1).

[Fig. 2] The skin of the dumpling produced in Experiment 4 is shown, and an image of the periphery of the skin immediately after being cut out from the noodles is taken.

Hereinafter, embodiments of the present invention will be described in detail. The scope of the technology of the present invention is not limited to the aspect including the configurations described below. In addition, the scope of the technology of the present invention does not exclude the aspect including other configurations than those described below, as long as it does not substantially hinder the effect of the technical features of the present invention.

1. Premix powder for dumplings

The present invention relates to a premixed powder for the skin of dumplings which has a hardening inhibitory effect on storage after heating and conditioning.

The premix powder for skins of the present invention is a premix powder for skins used in the manufacture of dumpling skins, and is characterized in that it contains premix powder for skins of dumplings made of etherified starch and wheat flour.

The form of the premixed powder for skin of the present invention includes the form of the premixed powder for skin at all stages envisaged in the preparation steps and the manufacturing steps of the dumpling skin. The "pre-mixed powder" in this specification refers to a powdered raw material in a state in which the powder-based raw materials put into the dough are pre-mixed. 组合 物。 Composition. In the present invention, by pre-mixing the skin premix powder of the present invention at the time of dough preparation, the powder raw materials are put in one time, and the dough preparation can be easily performed.

Among them, the type of the premixed powder for skin includes, for example, a state in which wheat flour is mixed with powdered etherified starch, and a state in which wheat flour and etherified starch are further mixed with other raw materials.

The state of the pre-mixed powder of the present invention is more preferably a state in which two or more kinds of powder raw materials are uniformly mixed, but the state of the pre-mixed powder of the present invention is also allowed to include a non-uniform part. In addition, those used in the practice of the present invention also include premixed powders in which each powder is divided into a group before use, and uniformly mixed during use.

Wheat flour

The premixed powder for skin of the present invention, the powder raw material contains wheat flour. That is, at least a part of the wheat flour to be blended in the present invention must be blended. Among them, "grain flour" refers to a general grain-like processed product. However, from the viewpoint of taste and taste, substantially all or all of the flour is preferably wheat flour from the viewpoint of taste and taste.

The content of the wheat flour suitable for the premixed flour for skin of the present invention is 70% by mass or more, preferably 80% by mass or more, and more preferably 90% by mass or more relative to the premixed flour for skin.

The upper limit of the wheat flour content in the present invention includes a value obtained by subtracting a blending ratio of processed starch from the total amount of powder raw materials.

Specifically, the content of the premixed powder for skin of the present invention is preferably within the above-mentioned numerical range with respect to the content of the wheat flour of the powder raw material.

The type of wheat flour, as long as the content of wheat flour is within the above range, can be used as the premixed flour for skin of the present invention without particular limitation. For example, using flour classified as high-gluten, Medium and high gluten flour are suitable, but those classified as low gluten flour can also be used.

In addition, when the content of wheat flour is less than the above range, and the extensibility or viscosity of the dough is deteriorated, the dough premixed powder of the present invention can be supplemented with gluten to supplement the insufficient portion of wheat flour to improve the characteristics of the dough. .

Etherified starch

In the premixed powder for skin of the present invention, the powder raw material contains etherified starch. By including the etherified starch, the skin of the dumplings according to the present invention can suppress the hardening of the skin even when the skin is preserved after heat conditioning.

In particular, the effect of the etherified starch of the present invention can realize soft tongue feel or throat feel even when reheated by electronic microwave after storage at room temperature or refrigerated conditions that are easier to harden after heat conditioning. The texture of dumplings is good.

(Etherification)

Examples of the etherification applied to starch in the present invention include etherification of a hydroxyl group of a starch molecule with a hydroxyalkyl group and / or a carboxyalkyl group. In particular, in consideration of the purpose of food addition, etherification with hydroxypropyl and / or carboxymethyl is preferred, and etherification with hydroxypropyl is more preferred.

The etherified starch of the present invention includes not only processed starch (hydroxypropylated starch, carboxymethylated starch, etc.) to which only etherification processing is applied, but also processed starch to which etherification and other processing treatments are applied.

Among them, the processing treatment applied in combination with etherification includes esterification, cross-linking (phosphoric acid cross-linking, adipic acid cross-linking), alpha-forming, oxidation, and acid treatment alone or in combination. As an example, a hydroxypropylated phosphate crosslinked starch etc. are mentioned, However, It is not limited to this.

In this embodiment, the starch raw material of the etherified starch may, for example, be one or two or more selected from the group consisting of tapioca starch, potato starch, and waxy corn starch, and is preferably One or two types selected from the group consisting of tapioca starch and potato starch.

(Degree of etherification processing)

The more highly processed etherified starch of the present invention is, the more excellent the function of the skin of dumplings in suppressing hardening during storage.

The degree of etherification processing of the processed starch of the present invention can be expressed using a gelatinization start temperature which has a negative correlation with the degree of processing. For example, when the gelatinization start temperature is a low value, it is expressed as a highly processed etherified starch. Conversely, when the gelatinization start temperature is a high value, it is expressed as a low-processed etherified starch.

The gelatinization start temperature of the processed starch of the present invention is preferably 64 ° C. or lower based on the viewpoint that the hardening inhibitory effect of the present invention is expected during storage. In particular, it is more preferably 60 ° C or lower, more preferably 58 ° C or lower, particularly preferably 55 ° C or lower, and still more preferably 52 ° C or lower, which indicates a medium to high degree of processing. The lower limit of the gelatinization start temperature is not particularly limited, and examples thereof include 30 ° C or higher, preferably 40 ° C or higher, and more preferably 45 ° C or higher.

Among them, the gelatinization start temperature is the temperature at which the gelatinization of starch is started. It can be known by measuring the viscosity found by gelatinization. For example, it can be measured by a Brabender viscograph E or equivalent measuring device. .

(Content of etherified starch)

The content of the etherified starch suitable for the premixed powder for skin of the present invention is based on the viewpoint that the above-mentioned hardening inhibitory effect of the skin of dumplings is exerted, and it is suitable that the premixed powder for skin is 8.3% by mass or more, preferably 8.5% % Or more, more preferably 8.7 mass% or more, and particularly preferably 9 mass% or more.

When the content is too small, the touch of the tongue and the feeling of entering the throat deteriorate during storage and reheating. As a result, the overall taste is insufficient, and the problem expected by the present invention cannot be solved. In addition, the content of the etherified starch may make the surface of the noodles difficult to form and cause rough surface of the surface, which is not good as the skin of dumplings. Therefore, the upper limit of the content is 26% by mass or less, preferably 25% by mass or less, more preferably 20% by mass or less, more preferably 15% by mass or less, and still more preferably 12% by mass relative to the premixed powder for leather. Less than% is ideal.

Specifically, the content of the premixed powder for skin of the present invention is preferably within the above numerical range with respect to the content of the etherified starch of the powder raw material.

In addition, the content of the etherified starch in the premixed powder for skin of the present invention is preferably based on the viewpoint that the above-mentioned hardening inhibitory effect of the skin of the dumplings is exerted, and based on the viewpoint of the shape of the dough and the state of the skin surface 100 parts by mass of wheat flour is 9 parts by mass or more and 35 parts by mass or less, more preferably 9.2 parts by mass or more and 15 parts by mass or less, and more preferably 9.2 parts by mass or more and 11.5 parts by mass or less.

Related to other raw materials

In addition to the wheat flour and the etherified starch, the premix powder for the skin of the present invention can be mixed with various materials or compounds generally used as the dough for the skin of dumplings. For example, cereal flours other than wheat flour (cereals such as rice flour, corn flour, and soybean flour or legume flours), powder seasonings such as salt, gluten, powdery fats, and the like may be blended, but are not limited thereto. In addition, these compounding amounts can be conventionally used in an amount suitable for the skin of dumplings.

In addition, the premix powder for skins of the present invention may be blended with other materials or other materials or compounds as long as they do not cause problems in preventing hardening, the characteristics of the skin of dumplings, or food ingredients in addition to the various materials or compounds that are generally blended. Additives.

In addition, the premixed powder for skin of the present invention can also be processed with other processes than etherified starch. Starch, or raw starch without processing. Among other processed starches, as an example, starches that have been subjected to treatment such as alpha, oxidation, and acid treatment alone or in combination can be mentioned.

2. Dumpling skin and its manufacturing method

In the present invention, the skin of dumplings can be produced by using the dough containing etherified starch and wheat flour described below to produce the skin of dumplings that can solve the problem expected by the present invention.

Dumpling skin

The skin of the dumplings of the present invention contains a predetermined range based on the viewpoint that the above-mentioned hardening suppressing effect expected from the present invention is fully exerted, and from the viewpoint of the shape of the dough and the state of the skin surface.

The content of etherified starch in the skin of the dumplings of the present invention is based on the viewpoint that the above-mentioned hardening inhibitory effect in the skin of the dumplings is fully exerted. The relative powder raw material is suitably 8.3% by mass or more, preferably 8.5% by mass or more, It is preferably 8.7% by mass or more, and particularly preferably 9% by mass or more.

In addition, the upper limit of the content of etherified starch in the skin of dumplings is 26% by mass or less, preferably 25% by mass or less, based on the viewpoint of workability during the forming of noodles, and more preferably It is preferably 20% by mass or less, more preferably 15% by mass or less, and still more preferably 12% by mass or less.

The content of the etherified starch in the skin of the dumplings according to the present invention is specified from the viewpoint of fully exerting the above-mentioned hardening suppressing effect and from the viewpoint of the shape of the dough and the state of the surface of the skin. The range of the content ratio is suitable.

Based on this viewpoint, the content of etherified starch in the skin of dumplings is preferably 5.9% by mass or more, more preferably 6% by mass or more, and more preferably 6.3% by mass or more relative to the total amount of dumplings. In addition, it is more preferably 6.8% by mass or more.

In addition, the upper limit of the content of etherified starch in the skin of dumplings is preferably 19% by mass or less, and more preferably 17% by mass, relative to the total amount of the skin of dumplings, from the viewpoint of workability during the formation of noodles. Hereinafter, it is more preferably 14% by mass or less, and still more preferably 10% by mass or less.

In addition, from the same viewpoint as described above, the content of etherified starch in the skin of the dumplings of the present invention is preferably 9 parts by mass or more and 35 parts by mass or less, and 9.2 parts by mass or more and 15 parts by mass or less based on 100 parts by mass of wheat flour. It is more preferably 9.2 parts by mass to 11.5 parts by mass.

The shape of the skin of the dumplings according to the present invention can be produced by forming into a shape suitable for stuffing and the like according to the desired dumplings. As one aspect, a planar shape such as a circle, a square, a polygon, or the like is exemplified, and is not particularly limited thereto.

The thickness of the skin of the dumplings may be an appropriate thickness according to the desired dumplings, and considering the strength in the case of filling, the thickness of the skin may be 0.2 mm or more, preferably 0.4 mm or more. In addition, in consideration of the texture of the skin of the dumplings, the thickness of the skin may be 5 mm or less, preferably 2 mm or less, and even more preferably 1.5 mm or less.

Manufacturing method of dumpling skin

The dumpling skin of the present invention can be prepared through various steps such as dough preparation, noodle making, and shaping of dumpling skin. Moreover, the noodle strip mentioned later can be obtained by shaping | molding into the shape suitable for the skin of dumplings.

In the present invention, in addition to using the above-mentioned raw materials described in paragraph 1., the steps for producing the skin of dumplings can be carried out by a method generally used as a method for producing skins of dumplings. There are no particular restrictions on the manufacturing steps of the dumpling crust of the present invention, and the order of input of raw materials when preparing the dough. However, it is suitable to prepare the above-mentioned premixed powder in advance and put it into the dough during preparation.

As one aspect, while mixing wheat flour, etherified starch, and salt, other ingredients such as emulsified fats and water are added to prepare the dough described below, and the dough is allowed to stand or be rolled to form noodles, which are shaped into a circle. Shaped or square, etc., to make the skin of dumplings.

The manufacturing method of the dumpling skin according to the present invention is not limited to the specific manufacturing methods of various steps such as dough preparation, dough making, and forming of the dumpling skin, and other conventional methods may be adopted. In addition, the means for forming the skin may be die-cutting the opposite belt with a die, extending the small spherical dough into a skin shape, and the like, and may be performed without particular limitation.

A related invention of the method for producing a dumpling skin according to the present invention is characterized in that the steps include a step of blending or containing the etherified starch in the specified range.

The above-mentioned designated range can be appropriately used by referring to or referring to the relevant description of the compounding amount or content in paragraph 1. or 2. In addition, a specific aspect or an appropriate aspect may be appropriately used by referring to or referring to the description in paragraph 1. or paragraph 2.

Dough, noodles

The present invention relates to an intermediate product comprising the skin of the dumplings. That is, the invention concerning the dough for the skin of the dumplings manufactured by the said process, and the dough for the skin of the dumplings. Further, the present invention includes a method for manufacturing the dough and a related invention of the method for manufacturing the dough.

According to the present invention, by using the dough or noodles, the skin of dumplings having a hardening suppressing effect during storage after heating and conditioning can be produced. That is, in the present invention, the invention related to the method for manufacturing the skin of dumplings is characterized by using the dough or noodles.

In this manual, "dough" refers to the mixture of water Or other water-containing raw materials, it becomes a mixture of water. Depending on the type of skin of the dumplings, the combination or composition can be changed as appropriate. In addition, it can be left to stand or stored.

The shape of the dough of the present invention can be freely deformed and is not particularly limited. One form of the dough of the present invention also includes "noodles" such as rolling, sheet-like, plate-like, flat-like, etc. by rolling.

The dough or noodles of the present invention contain a predetermined range from the viewpoint of fully exerting the above-mentioned hardening-inhibiting effect, and from the viewpoint of noodle forming and the state of the skin surface.

From this point of view, the content of the etherified starch contained in the dough or noodles can be appropriately used by referring to or referring to the related description of the compounding amount or content of the "skin of dumplings". In addition, specific aspects and suitable aspects can also be used by referring to or referring to the description of the foregoing paragraphs.

3. Manufacture of dumplings

In the present invention, the present invention relates to a method for producing a dumpling comprising the above-mentioned dumpling skin. Moreover, the invention concerning the dumplings obtained by the manufacturing method is included.

The method for producing dumplings of the present invention can be carried out by a method generally used as a method for producing dumplings, in addition to using the skin of the dumplings described above. That is, the dumplings of the present invention can be produced by a manufacturing method including a step of wrapping a portion or all of the inner stuffing on the skin of the dumplings.

The shape of the stuffing is not particularly limited. Depending on the type of dumplings, it may be determined to cover the whole stuffing, roll the stuffing into a roll shape, or cover only a part of the stuffing. As an example of the implementation form, general dumplings are made by placing the inner stuffing on the center portion of the skin, and applying crimping or water to connect the folded edge portions to each other to wrap the stuffing. Stuffed stuffing, depending on the type of dumplings Suitable choice.

The dumplings according to the present invention include raw dumplings before heating and conditioning, dumplings after heating and conditioning, refrigerated dumplings, and frozen dumplings at various conditioning or preservation stages.

The "dumplings" of the present invention may preferably include specific embodiments such as dumplings, siu mai, xiaolongbao, or buns. Moreover, even if it is other than this, as long as it is considered to be substantially equivalent, it is included in the dumplings of this invention.

In addition, the dumplings of the present invention are particularly preferably based on a edible form that is hardened at room temperature or refrigerated after being subjected to general heating conditioning (frying, steam heating, etc.) and then subjected to electronic microwave conditioning. In terms of viewpoint, suitable examples include fried dumplings, boiled dumplings, and siu mai. In particular, as a particularly suitable aspect, fried dumplings can be mentioned.

4. Functional characteristics

The skin of the dumplings of the present invention is a skin of dumplings having excellent functional characteristics that can suppress hardening during storage after heating and conditioning. The skin of the dumplings according to the present invention is particularly good in terms of its hardening suppressing effect during storage after heating and reheating.

Furthermore, the skin of the dumplings of the present invention is provided with a function of suppressing the hardening of the skin and having a soft and good texture even when it is reheated by electronic microwave or the like after being hardened at normal temperature or refrigerated for storage. characteristic.

This functional characteristic is a characteristic exhibited by using an etherified starch as an active ingredient when the dough is prepared, and is exerted as a dough in a state of being mixed with wheat flour.

In the present invention, by making the blended amount or content of the etherified starch into an appropriate range, the softness, the feel of the tongue, the feeling of entering the throat, and the like can be achieved even in the case of the above-mentioned storage when envisioned by the present invention. Excellent dumpling skin with good texture.

Heat conditioning and storage

The functional characteristics possessed by the skin of dumplings of the present invention are exerted particularly on the skin of dumplings that can be easily cured after heating and conditioning. When the skin of the dumplings without the etherified starch of the present invention is stored under such conditions and then reheated, the skin will harden and the taste will deteriorate. In particular, in the ruffled portion of the folded leather portion, the hardening and deterioration of the texture are remarkable.

Among them, the "heating conditioning" under the function characteristic of the present invention refers to a heat treatment for realizing edible, and refers to a heat treatment for heating raw dumplings, refrigerated dumplings, frozen dumplings, etc. to make it edible. Specifically, general conditioning methods such as frying (frying), steam heating (steaming), boiling heating (cooking, boiling), and frying (frying) can be listed. Frying is preferred, and steam heating is more preferred. Fry.

In addition, the term "preservation" according to the functional characteristics of the present invention refers to the storage under the condition that hardening progresses from the above-mentioned heating conditioning to eating. The storage conditions under these conditions include distribution, storage, and the like that are accompanied by sales in convenience stores or supermarkets. The storage also includes storage in the room after purchase by consumers and before consumption.

The preservation is preferably preservation under normal temperature or refrigeration. Among them, storage at normal temperature means storage at a temperature exceeding 10 ° C to 40 ° C, for example. Refrigerated storage refers to, for example, storage over 0 ° C to 10 ° C (including cold storage at a temperature where freezing does not occur, low-temperature storage without using a refrigerating device, etc.). Under such storage conditions, hardening of the skin of dumplings generally proceeds easily after heat conditioning.

In addition, the storage time is generally expected to be several hours to several days, but a short time of several tens of minutes or a storage state of several weeks is also allowed.

In addition, the proper "reheating" under the performance characteristics of the present invention refers to The preserved dumplings are subjected to a reheating process for the purpose of eating and drinking.

This reheating can be performed by a general heating conditioning method (such as frying, steam heating, boiling heating, etc.) that can warm foods by a simple method. As a reheating means that can easily exhibit this functional characteristic, electronic microwave heating conditioning ( Microwave treatment, etc.). This electronic microwave reheating treatment is a heating method in which the skin of general dumplings loses a large amount of water during heating, and hardens and deteriorates the texture of ordinary dumpling skins.

Various methods

The present invention includes a related invention related to the above-mentioned functional characteristics and a method of using the same. That is, this invention relates to the invention concerning the method of suppressing the hardening of the skin of the dumplings at the time of storage after heat-conditioning.

A related invention of this method is characterized in that the steps include a step of blending or containing the etherified starch in the range specified above.

The ranges specified above can be appropriately used by referring to or referring to the description of the compounding amount or content in paragraph 1. or 2. In addition, a specific aspect or an appropriate aspect may be appropriately used by referring to or referring to the description in paragraph 1. or paragraph 2.

In addition, the invention of the method related to the above-mentioned functional characteristics of the present invention also includes a method for suppressing deterioration of the softness of the skin of dumplings during storage, a method for suppressing deterioration in taste and the like.

Examples

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

In the case where it is not determined in the following examples, "%" means "mass%". In addition, the following table The part indicated by "-" in the evaluation indicates that the evaluation was impossible or not particularly necessary, so it was not evaluated.

[Example of preparation] [Preparation of various raw materials]

In the following tests, the dough for the skin of dumplings was prepared, and various ingredients were prepared and prepared.

(Powder material)

Ingredient (A): Wheat flour, medium and high gluten flour (Special Number one, manufactured by Nissin Milling Co., Ltd.)

Ingredient (B): Starch

(B-1): Highly processed hydroxypropylated cassava starch (etherified starch, gelatinization start temperature 50.5 ° C, national 78-0510, manufactured by Ingredion)

(B-2): Hydroxypropylated potato starch (etherified starch, gelatinization start temperature 55 ° C, JELCALL BO-15, manufactured by J-OIL MILLS, Inc.)

(B-3): Processed hydroxypropylated cassava starch (etherified starch, gelatinization start temperature 59 ° C, JELCALL POT-05, manufactured by J Oil Co., Ltd.)

(B-4): Low-process hydroxypropylated cassava starch (etherified starch, gelatinization start temperature 64 ° C, prepared in this example)

(B-5): Ethylated cassava starch (esterified starch, gelatinization start temperature: 58 ° C, ACTBODY A-700, manufactured by J Oil Co., Ltd.)

(B-6): Phosphate crosslinked cassava starch (esterified starch, no gelatinization, ACTBODY TP-4W, manufactured by J Oil Co., Ltd.)

(B-7): Hydroxypropylated phosphate-crosslinked cassava starch (etherified and esterified starch, gelatinization start temperature 58 ° C, JELCALL TPO-8, manufactured by J Oil Co., Ltd.)

(B-8): Hydroxypropylated phosphate crosslinked waxy corn starch (etherified and esterified starch, gelatinization start temperature: 58 ° C, JELCALLA-18, manufactured by J Oil Co., Ltd.)

(Salt): Uses the quality commonly used in the preparation of noodles with dough.

(Other raw materials)

As the emulsified fat, SuperFriendy M (manufactured by Riken Vitamin Co., Ltd.) was used. In addition, water is a quality that is generally used in the preparation of dough with dough.

In the starch, (B-4) is prepared by the following procedure.

To 170 g of cassava starch, 212 g of water was added to prepare a slurry having a dry matter conversion mass concentration of 39% by mass, and 37.2 g of sodium sulfate was added.

The obtained slurry was adjusted to pH 6 with a 3% sodium hydroxide aqueous solution under stirring, and then 0.651 ml of a 13.0% sodium hypochlorite aqueous solution was added and sterilized at 30 ° C for 60 minutes. After sterilizing the slurry, the pH was adjusted to 11.5 with a 3% sodium hydroxide aqueous solution under stirring, 7.64 g of propylene oxide was added, and the mixture was reacted at 30 ° C for 7 hours, and washed with water, dehydrated, and dried to obtain (B-4) ether. Cassava starch.

The gelatinization start temperature of starch was measured by the following method.

(Method for measuring gelatinization start temperature)

The gelatinization start temperature of each starch was measured with a Brabender viscosity meter (manufactured by Brabender). Into a beaker with 450 mL of distilled water, starch was added to convert the dry matter to 6%. After stirring, the starch slurry was transferred to a metal cylindrical container attached to the device. The starch solution was heated with a stirring rod (knife type) attached to the device at 75 revolutions / minute, and the temperature of the starch solution was increased by 1.5 ° C. per minute to measure the viscosity of the starch solution. The temperature at which the viscosity of the starch solution reached 10 BU was taken as the gelatinization start temperature.

[Experiment 1] "Related Discussion on the Making of Dumpling Skin and Processing Starch"

The skin of a dumpling blended with wheat flour and etherified starch was prepared, and the storage-related evaluation of the dumpling using the skin was performed.

(1) Making dumplings

Use the following procedures and recipes described in the following table to make the skin of dumplings and use them.

The components (A) and (B) are mixed in advance to prepare a premixed powder. The component (A) and the component (B) are blended using those described in the table.

The above-mentioned premixed powder was put into a noodle making machine (model: HR2365 / 01, manufactured by Philips) and mixed, followed by 1 minute of salt (1 g), emulsified fat (1 g), and water (37 g), followed by mixing for 8 minutes. Further, the raw materials adhering to the wall surface were dropped and mixed for another 7 minutes to obtain a dough.

After the obtained dough was allowed to stand for 30 minutes, it was rough-rolled to a thickness of 3 mm and compounded, and the calendering process was repeated to produce a noodle strip having a final thickness of 1 mm. The noodle strip was punched out in a ring mold with a diameter of 8 cm in a state where the two pieces were overlapped, and the skin of a dumpling having a diameter of about 8 cm was obtained after separation.

In addition, as a control sample, except that only the ingredient (A) and salt were blended as the powder raw materials in the preparation of the dough, and the blending amount of water was 35 g, the dough was prepared in the same way to make the skin of dumplings. Raw dumplings were filled with 7g of dumpling skin filling and steamed in a convection oven for 8 minutes. After being left at room temperature for 15 minutes to cool down, it was frozen before being grilled. In addition, the dumplings in this state have not yet undergone a frying step.

10 pieces of dumplings were directly placed side by side on an oiled 200 ° C heating plate under freezing, 100 mL of water was added, the lid was steamed for 4 minutes, and the lid was opened and heated for 2 minutes to obtain the heated fried dumplings.

(2) Evaluation of related skins stored at 25 ° C

The state of the skin (D0) after frying for 10 minutes was evaluated for the fried dumplings produced as described above. In addition, after frying for 4 hours at 25 ° C, reheating was performed with an electronic microwave (500W, 1 minute), and evaluation was performed 10 minutes later to evaluate the state of the reheated skin (D1). The specific evaluation methods in this test are as follows.

(TA evaluation)

The maximum stress (g) in the case of the dumpling skin was measured using a texture analyzer when the hem portion of the skin that was most likely to harden was cut 5 mm. Among them, the smaller the maximum stress value (TA), the softer the state of the skin. The equipment and measurement conditions used in this test are shown below. The results are shown in the following table.

Texture analyzer

Device: TA-XT Plus (manufactured by Stable Micro Systems)

Plunger: LIGHT KNIEF BLADE (manufactured by Stable Micro Systems)

Contact width between plunger and sample: 5mm

Test speed: 0.3mm / s

Measurement conditions: 97% compressive stress measurement, average of 10 measurements

The results show that the TA value of the dumpling skins (Examples 1 to 3) made by mixing wheat flour and etherified starch after heating and frying at room temperature and reheating, and using only wheat flour as the main powder raw material The skin of the mixed dumplings (control group) was relatively low. For the skins of these dumplings (Examples 1 to 3), the TA value (D1) after the above preservation and reheating was shown to be within a range of about 0.95 to 1.3 times relative to the TA value (D0) immediately after grilling (control group: (Approximately 1.8 times), showing that the hardening system of the skin after storage at room temperature after heating conditioning and after reheating is suppressed.

In addition, the change in the degree of hardening before and after storage and reheating shows a smaller value when the gelatinization start temperature of the blended etherified starch is lower, even after storage and reconditioning at room temperature. After heating, the skin is still soft and edible.

In contrast, the skin (control group) of dumplings made only with wheat flour as the main powder raw material, the TA value increased significantly after storage and reheating at room temperature after heating and roasting, indicating that the skin became hard and hardened.

(3) Summary

As shown above, when the dough of the dumpling skin is prepared, in addition to the wheat flour and the etherified starch during the preparation of the dough, the hardening of the skin of the dumpling is suppressed even when it is reheated after heating and conditioning. The skin of dumplings is soft and good. ,

Among them, the "heating and roasting" in this test is equivalent to the conditioning steps of ordinary dumplings for serving; the "preservation at normal temperature" is equivalent to the general state of preservation after conditioning to before consumption; "reheating" is equivalent The reheating by electronic microwaves has shown that the hardening inhibitory effect of the etherified starch is a good effect in the case of a microwave diet of a general conditioned dumpling.

In addition, since the etherified starch blended in Examples 1 to 3 has a lower gelatinization starting temperature, it indicates that it has a higher degree of etherification processing. Therefore, the hardening inhibitory effect of the skin found in this test was confirmed to be the same as Phenomenon related to the degree of etherification processing of starch mixed with dough.

[Experiment 2] "Related Discussion on Types of Processed Starch"

The effect of processing the starch on the skin of dumplings and the type of processed starch during storage after heating and conditioning was discussed.

(1) Making dumplings

Except that the recipe is as described in Tables 2 and 3, the skins of the dumplings were prepared by the same method as that described in Test 1, and the fried and roasted dumplings using this were prepared.

(2) Various evaluations related to cold storage

The state of the skin (D0) after frying for 10 minutes was evaluated for the fried dumplings produced as described above. In addition, after frying and roasting, it was left to stand in a refrigerated condition at 4 ° C for one night, and then further reheated by an electronic microwave (500W, 1 minute). Evaluation was performed 10 minutes later to evaluate the state of the reheated skin (D1 ). The specific evaluation methods in this test are as follows.

(TA evaluation)

The evaluation was performed in the same manner as in Test 1 except that the condition (D1) of the condition of the skin after storage and reheating was refrigerated the next night, and the 10-time average standard deviation of each value was obtained. The results are shown in Tables 2 and 3 and Fig. 1.

(Relevant functional evaluation of the softness of the skin)

Evaluation of the texture of "skin softness" when eating the skin portion of dumplings. The evaluation method is performed by three professional inspectors in five stages from 1 (hard) to 5 (soft), and the average value of the scores is classified into 4 stages. When the evaluation is "A" or "B", it is confirmed that the skin has a soft and good texture. In addition, when the evaluation is "C", it is confirmed that It is slightly hard but the taste is within the allowable range. In addition, when this evaluation was "D", it was confirmed that it was the evaluation which was hard to the touch and was equivalent to a comparative example. The results are shown in the following table.

Classification of functional evaluation scores

"A": 4 or more to 5 or less

"B": 3 or more to less than 4

"C": 2 or more to less than 3

"D": 1 or more to less than 2

The results showed that the skin of dumplings made with wheat flour and etherified starch (Example 4) was inhibited from hardening after reheating, even in the case of refrigerated storage overnight after heating and frying. Suitable for soft taste. In addition, it was also shown that the skin of dumplings (Examples 5 and 6) produced by blending processed starch applied with both etherified starch and esterified starch as processed starch, even when compounded with processed starch that was only subjected to etherification The situation is slightly worse, the skin hardening after refrigerated storage after heating and frying is still suppressed, and the skin is soft and good for eating.

In contrast, it is shown that the skin of dumplings (Comparative Examples 1 and 2) prepared by combining wheat flour and esterified starch is similar to the case where the type of esterification is acetylation and phosphoric acid cross-linking. In the control group, the skins of the dumplings produced by using only wheat flour as the main powder raw material were the same. The skins were preserved after heating and roasting and the skin was hardened after reheating.

Regarding the type of etherified starch, the hardening inhibitory effect was confirmed not only when the raw material starch was cassava starch but also when it was corn starch (Example 6)

(3) Summary

From the above results, it is shown that the skin of dumplings is made by adding etherified starch, even after roasting. In the case of "refrigerated storage", the hardening of the skin of the dumpling after reheating is still suppressed, and the skin of the dumpling is soft and has a good texture.

In addition, this soft and good texture is an effect that cannot be exerted by esterification such as acetylation or phosphoric acid cross-linking, but the effect is exerted when etherification is applied in addition to esterification. That is, it was confirmed that in the case of refrigerated storage and reheating after heating and conditioning, the effect of inhibiting the hardening of the skin is as long as the starch is subjected to etherification processing, even if the starch is repeatedly applied to other processing treatments. effect.

[Experiment 3] "Related Discussion on the Etherification Processing Degree of Processed Starch"

To investigate the effect on the skin of dumplings with etherified starch, and the degree of etherification of the processed starch when stored after heating and conditioning.

(1) Making dumplings

The skin of the dumpling was prepared by the same method as that described in Test 1 except that the recipe was described in the following table, and a fried dumpling using this was prepared. In addition, the lower the gelatinization start temperature of the etherified starch used in this test, the higher the degree of etherification processing.

(2) Various evaluations related to cold storage

The state of the skin (D0) after frying for 10 minutes was evaluated for the fried dumplings produced as described above. In addition, after frying and roasting, it was left to stand in a refrigerated condition at 4 ° C for one night, and then further reheated by an electronic microwave (500W, 1 minute). Evaluation was performed 10 minutes later to evaluate the state of the reheated skin (D1 ).

In this test, the sensory evaluation of the texture related to "softness of the skin" of the following items was performed in the same manner as in Test 2, and the results are shown in the following table.

(Relevant functional evaluation of the softness of the skin)

Evaluation of the texture of "skin softness" when eating the skin portion of dumplings.

As a result, the skin of dumplings prepared by blending etherified starch was The hardening of the skin when refrigerated storage and reheating after heat conditioning was suppressed, and the texture was good (Examples 4, 7, and 8).

The degree of good hardening inhibition and good texture indicates that the lower the gelatinization start temperature (that is, the higher the degree of etherification processing) of the etherified starch, the softer and better the texture evaluation value of the skin is. In particular, the skin of a dumpling blended with an etherified starch exhibiting a gelatinization start temperature of 59 ° C. or lower showed excellent effects related to the inhibition of hardening and good taste (Examples 4 and 7).

(3) Summary

From the above results, it is shown that the related effect of the hardening inhibition by the combination of etherified starch is related to the degree of etherification processing of the compounded processed starch. The higher the degree of processing, the higher the price of power.

In addition, it has also been shown that the degree of etherification processing is suitable to give moderate to high degree of etherification processing (especially, a high degree of etherification processing of 51 ° C or lower) to a gelatinization start temperature of 59 ° C or lower.

[Experiment 4] "Related Discussion on the Mixing Ratio of Processed Starch"

The effect of the ratio of processed starch on the skin when making the skin of dumplings with etherified starch was discussed in detail.

(1) Making dumplings

The skin of the dumpling was prepared by the same method as that described in Test 1 except that the recipe was described in the following table, and a fried dumpling using this was prepared.

(2) Evaluation of the condition of the skin at the time of production

In the manufacturing process of the said dumpling skin, the state of the skin concerning the surface of the skin and the efficiency of punching is evaluated. The evaluation method is performed by three professional inspectors in five stages of 1 (poor) to 5 (good), and the average of the scores is classified into four stages of "A" to "D". Classification of scores was performed in the same manner as in Test 2.

In this test, when the evaluation was "A" or "B", the condition of the hide was considered to be good. In addition, when the evaluation is "C", it is considered that the evaluation item is a permissible range, but when the overall sample "C" is 2 or more, based on the overall view of the state of the skin, the sample is considered to be equivalent to comparison example. In addition, when the evaluation is "D", it indicates that the evaluation item is in a poor state. When the evaluation of "D" in the entire sample is one or more, the sample is considered to be an evaluation corresponding to the comparative example. The evaluation results are shown in the following table.

(Relevant evaluation of rough skin)

The rough surface state of the skin from the surface of the skin immediately after die-cutting was evaluated. The better the evaluation, the smoother the surface and the better the mouthfeel when eating.

The results of the evaluation showed that when the etherified starch was blended with 24.8% by mass or less of the powder material (Comparative Examples 3 and 4, Examples 9, 10, 4, and 11), the surface of the skin after rolling and punching was smooth. For good skin. On the other hand, it was shown that when 26.7 mass% of the etherified starch was blended with the powder raw material (Comparative Example 5), the dough forming operation itself was difficult, and the surface was not smooth and rough.

(Related evaluation of release)

When die-cutting the skin from the rolled dough with a mold, it was evaluated whether the round dough after the release was easily cut and separated from the surrounding dough.

The evaluation results show that when 8.4% by mass or more of the etherified starch is blended with the powder raw material (Examples 9, 10, 4, and 11 and Comparative Example 5), the dough is easily cut and the workability is good. On the other hand, it was shown that when the etherified starch was blended with 7.9% by mass or less relative to the powder raw material (Comparative Examples 3 and 4), it was difficult to cut the dough from each other and the releasing operation was difficult.

(Relevant evaluation of the adhesion between the skins)

It was evaluated whether or not the overlapped skins punched out from the rolled surface tape were easily separated without adhering to each other. An image of the result of taking part of this evaluation is shown in Fig. 2.

The evaluation results show that in the case where the powdered raw material is blended with 8.4% by mass or more of the etherified starch (Examples 9, 10, 4, 11, and Comparative Example 5), the skin is stable and the skins are easily separated from each other, and the workability is good. In particular, when the content is 8.9% by mass or more, the separation characteristics are good at a higher level.

On the other hand, when the etherified starch was blended with 7.9 mass% or less relative to the powder raw material (Comparative Examples 3 and 4), the dough was easy to adhere to each other and the operation after release was difficult.

(3) Various evaluations related to cold storage

The state of the skin (D0) after frying for 10 minutes was evaluated for the fried dumplings produced as described above. In addition, after frying and roasting, it was left to stand in a refrigerated condition at 4 ° C for one night, and then further reheated by an electronic microwave (500W, 1 minute). Evaluation was performed 10 minutes later to evaluate the state of the reheated skin (D1 ). also, In Comparative Example 5, since the forming state of the above-mentioned (2) noodle belt was significantly poor, the sensory evaluation was not performed.

In this test, the related sensory evaluation of "taste" in the following items was evaluated by three professional sensory inspectors in five stages of 1 (poor) to 5 (good), and the average value of the scores was classified into four stages. Means. Classification of scores was performed in the same manner as in Test 2.

When this evaluation is an evaluation of "B" or more, the taste of the evaluation item is considered to be good. In addition, when the evaluation is "C", the texture of the evaluation item is considered to be an allowable range, but when the overall sample "C" is 2 or more, based on the overall taste, the sample is considered to be equivalent to a comparative example . In addition, when the evaluation is "D", it indicates that the relevant taste of the evaluation item is poor, and when the evaluation of "D" in the entire sample is one or more, the sample is considered to be an evaluation equivalent to the comparative example. The evaluation results are shown in the following table.

(Relevant functional evaluation of the softness of the skin)

Evaluation of the texture of "skin softness" when eating the skin portion of dumplings.

The evaluation results showed that, when the powdered raw material was blended with more than 8.4% by mass of etherified starch, even if it was refrigerated for one night after heating and roasting, it was still soft and suitable for suppressing the hardening of the skin after reheating. The skin of dumplings (Examples 9, 10, 4, 11). In particular, when 8.9% by mass or more is blended (Examples 10, 4, and 11), the skin of dumplings having a high level of softness after storage and reheating is excellent.

(Sensory evaluation of tongue feel and smoothness)

Evaluation of the "tactile feel and smoothness" related to the skin of dumplings.

The evaluation results show that in the case where the relative powder raw material is blended with more than 8.4% by mass of etherified starch, even if it is refrigerated for one night after heating and roasting, it is still suitable for reheating the tongue and smoothness of the skin. Skin of dumplings with good texture (Examples 9, 10, 4, 11). Special department, with 8.9 quality In the case of more than% (Examples 10, 4, and 11), the skin of the dumplings having a higher level of texture was excellent.

(Relevant functional evaluation of the feeling of entering the throat)

Evaluate the texture of "throat" when eating the skin of dumplings.

The evaluation results show that in the case where the relative powder raw material is blended with more than 8.9% by mass of the etherified starch, even if it is refrigerated for one night after heating and roasting, it still has a suitable mouthfeel when eating after reheating. The skin of dumplings (Examples 10, 4, 11).

In addition, when the skin of dumplings prepared in accordance with 8.4% by mass (Example 9) was evaluated, the texture related to the laryngeal feeling was slightly inferior, but other evaluation systems were good, and the overall texture was good.

(4) Summary

As shown in the above evaluation results, when the skin of dumplings is formulated with etherified starch, it can be produced by adding 8.4% by mass or more of etherified starch to the powder material (total amount of wheat flour, the aforementioned processed starch, and common salt). Even when preserved and reheated, the skin of the dumpling is soft and has a good overall taste. In particular, when 8.9% by mass or more of etherified starch is blended with the powder raw material, the skin of dumplings with excellent taste after storage and reheating is preserved.

In addition, it has been shown that by using relative powder raw materials (total amount of wheat flour, the aforementioned processed starch, and common salt) in combination with etherified starch of 24.8% by mass or less, the surface state of the skin immediately after being cut from the noodle can be made good and punched. Cut the skin of dumplings with good operability. Among these, when the relative powder raw materials are blended with 8.4% by mass or more and 24.8% by mass or less of the etherified starch, especially when the range is 8.9% by mass or more and 24.8% by mass or less, the workability of the punching operation for the skin is particularly good. Crust of dumplings.

Among them, the appropriate blending ratio of etherified starch is 8.4% by mass or more and 24.8% by mass or less relative to the powder raw materials (total amount of wheat flour, the aforementioned processed starch, and common salt) (especially The range is 8.9% by mass or more and 24.8% by mass or less), is a range in which the hardening suppressing effect is remarkably exhibited when the heat-conditioned dumplings are stored and reheated, and a range in which the production efficiency of noodles and leather is extremely good.

In addition, the range of the appropriate blending amount of the etherified starch in this test is equivalent to 6.1% by mass or more and 18% by mass or less (especially 6.5% by mass) when converted to the value of the total amount of dough (the total amount of dough) of dumplings. Mass% to 18 mass%). In addition, when converted to a value based on 100 parts by mass of wheat flour, it is in a range corresponding to 9.3 parts by mass or more and 33.3 parts by mass or less (in particular, 9.9 parts by mass or more and 33.3 parts by mass or less).

Claims (16)

A pre-mixed powder containing pre-mixed powder for skin of dumplings made of etherified starch and wheat flour, characterized in that the pre-mixed powder contains the aforementioned etherified starch in an amount of 8.3% by mass or more and 26% by mass or less. The premixed powder as described in item 1 of the scope of patent application, wherein the gelatinization start temperature of the etherified starch is 64 ° C or lower. The premixed powder described in item 1 or 2 of the scope of the patent application, wherein the raw starch of the etherified starch is one or two selected from the group consisting of cassava starch, potato starch, and waxy corn starch. More than that. The pre-mixed flour according to any one of claims 1 to 3, wherein the premixed flour contains 9 parts by mass or more and 35 parts by mass or less of the aforementioned etherified starch with respect to 100 parts by mass of the wheat flour. The pre-mixed powder as described in any one of claims 1 to 4, wherein the pre-mixed powder is used for the skin of dumplings preserved after heating and conditioning. The pre-mixed powder as described in any one of claims 1 to 5, wherein the pre-mixed powder has the above-mentioned pre-mixed powder which has the effect of suppressing the hardening of the skin of dumplings during storage after heating and conditioning, and contains the aforementioned ether. Chemical starch as its active ingredient. A dumpling skin comprising a skin of dumplings made of etherified starch and wheat flour, characterized in that it contains 8.3% by mass or more and 26% by mass or less of the aforementioned ether relative to the powder raw material of the dumpling skin. Starch. The skin of the dumplings according to item 7 of the patent application scope, wherein the skin of the dumplings is The content of etherified starch is 5.9% by mass or more and 19% by mass or less. A method for inhibiting hardening, which is a method for inhibiting the hardening of the skin of dumplings during heat preservation, and is characterized in that, when preparing the dough containing the skin of dumplings made of wheat flour, it is relative to the skin of the aforementioned dumplings. The powder raw material contains etherified starch of 8.3% by mass or more and 26% by mass or less. The method for inhibiting hardening according to item 9 of the scope of patent application, wherein the preservation is selected from one or two kinds of preservation at room temperature and refrigerated storage. A method for manufacturing dumpling skins, which is a method for manufacturing dumpling skins containing etherified starch and wheat flour, which is characterized in that, when preparing the dough of dumpling skins, it is relative to that of the aforementioned dumpling skins. The powder raw material contains etherified starch of 8.3% by mass or more and 26% by mass or less. A method for manufacturing dumpling skins, which is characterized in that it uses the premixed powder described in any one of claims 1 to 6 of the scope of patent application. A method for manufacturing dumplings, which is characterized by using the skins of dumplings described in item 7 or 8 of the scope of patent application, or using the skins of dumplings obtained by the manufacturing method described in item 11 or 12 of the scope of patent application . The manufacturing method as described in claim 13 of the scope of patent application, wherein the manufacturing method includes a step of filling a part or all of the stuffing of the dumplings. The manufacturing method according to item 13 or 14 of the scope of the patent application, wherein the aforementioned dumplings are dumplings, siu mai, xiaolongbao or buns. The manufacturing method according to any one of claims 13 to 15, wherein the aforementioned dumplings are fried dumplings.