JPH1066529A - Flour and noodle skin food for noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain Chinese pastry case food, for example, giaoz (Chinese meat dumpling) which does not give hardening texture, even after being frozen or refrigerated with no adverse effect on its taste and palatability by admixing a specific amount of glutinous wheat flour. SOLUTION: The objective food product is obtained by using a glutinous wheat flour, preferably of <=10wt.% amylose content, in an amount of 10-90wt.%, preferably 30-70wt.%. As the other cereal flours, nonglutinous wheat flour, rice flour, starch and the like are used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel flour for noodles, and a noodle skin food produced by using the flour and having a texture that does not harden even when refrigerated or frozen.

[0002]

2. Description of the Related Art In general, noodle skin foods such as gyoza and shumai mainly contain flour, and if necessary, rice flour,
In flour to which starch and the like have been added, salt, emulsifier, vegetable oil, gelling agent, noodle skin manufactured by appropriately adding a coloring agent,
It is produced by wrapping meat and vegetables and steaming.

[0003] In recent years, noodle skin foods are often refrigerated or frozen and stored and distributed after production. However, when the noodle skin food is refrigerated or frozen and then reheated, there is a problem that the texture is hardened. Particularly, in the noodle skin food obtained by pregelatinizing starch by heating or the like, the ear part hardens remarkably.

[0004] In order to prevent such hardening of the texture, and particularly to maintain a soft texture of the ears, starch, sugars, fats and oils, emulsifiers and the like have been added in many cases.

[0005] However, even if such an additive is added, its effect is insufficient, and there is a drawback that a problem often occurs in taste and flavor.

On the other hand, it is said that one of the causes of the hardening of the noodle skin food after the gelatinization is due to the aging of the gelatinized starch. Starch is composed of straight-chain amylose in which glucose is linked by α1-4 bonds and amylopectin having α1-6 bond branches in some places in the straight chain of α1-4 bonds, of which amylose is more senescent. Remarkable. This starch containing almost no amylose is called waxy starch. Therefore, an attempt has been made to add mochi rice flour containing a large amount of mochi starch, mochi rice starch, waxy corn flour, waxy corn starch, etc. to the noodle skin food to improve the hardening of the texture by refrigeration or frozen storage. Also in this case, a problem occurs in taste and flavor, and a satisfactory effect has not been obtained.

[0007]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a noodle skin food which does not harden its texture even when refrigerated or frozen, without affecting the taste and flavor. is there.

[0008]

Under such circumstances, the present inventors have conducted intensive studies and as a result, if a noodle skin food was produced using flour containing a specific amount of waxy flour, the above-mentioned object was achieved. The present inventors have found that noodles can be obtained and completed the present invention.

That is, the present invention relates to
An object of the present invention is to provide a flour for noodles, which is contained in an amount of from 90 to 90% by weight. The present invention also provides a noodle skin food produced using the flour for noodle skin.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, noodle skin food
It refers to all commonly known hides such as gyoza and Shumai. In addition, flour refers to flour containing wort flour, rice flour, starch, and the like in addition to waxy flour.

In the present invention, the waxy flour refers to a flour having an amylose content of 10% or less. One example of waxy wheat is waxy wheat having an amylose content of 0% described in JP-A-6-125669 prepared by two of the present inventors. In accordance with this Mochikomugi the method described in the above publication, only W _x -A1 gene W _x -B1 6 times body are maintained outs W _x -D1 gene expression capability expression of the gene and W _x -D1 gene expression It is produced by crossing the missing hexaploid to obtain a first hybrid individual, self-fertilizing it as a second hybrid individual, and selecting from these those lacking the expression of the above three genes. You. Moreover, tetraploid waxy durum wheat is produced by a method of crossing a hexaploid lacking the expression of A1 and B1 among the above genes and an AABB individual comprising a double wheat genome.

These waxy wheats have an amylose content of 0%.
In addition, by crossing this with a wurtching wheat according to a conventional method and selecting it, it is possible to obtain a waxy wheat having an amylose content of 10% or less. The waxy wheat is not limited to that obtained by the above method, but may be obtained by irradiation, chemical mutagen treatment, etc., or wheat grown using it as a mother plant for breeding. Among them, the amylose content in wheat was 10
% Or less.

The flour for noodle skin of the present invention comprises 10 to 90% by weight, preferably 30 to 70% by weight, of waxy flour, and other flours include wurtched flour, rice flour, starch and the like. If the flour content of the flour in the flour is less than 10% by weight, the effect of preventing hardening of the present invention cannot be obtained, and if it exceeds 90% by weight, the moist texture becomes too strong. The texture is different, which is not preferable.

The flour for noodle skin of the present invention may be produced (milled) separately from waxy wheat flour and other flours, or may be floured after mixing waxy wheat and other grains. Good.

The noodle skin food of the present invention is produced by a usual method except that flour containing the above-mentioned waxy flour is used as flour.

[0016]

Next, the present invention will be described in more detail with reference to examples. Hereinafter, “% by weight” is indicated as “%”.

Example 1 Commercially available flour [“Toku No. 1” manufactured by Nisshin Flour Milling Co., Ltd .;
Water 13.7 to 15.1%, ash 0.31 to 0.37
%, Crude protein 10.8-11.6%, amylose content 33
%] To the flour obtained by adding the waxy wheat flour (amylose content 0%) obtained in Example 2 of JP-A-6-125669 at the ratio shown in Table 1. To 100 parts by weight of this flour,
A saline solution obtained by dissolving 1 part by weight of salt in 36 parts by weight of water was added and mixed for 10 minutes to obtain a tattered dough. The dough is rolled into a noodle belt with a roll gap of 3.2 mm using a noodle roll.
Aged in plastic bag for 2 hours. After aging, the noodle belt was further rolled with a noodle-making roll to form a noodle belt having a thickness of about 1.0 mm, and then cut out into a circle using a cylinder for cutting (diameter 8 cm) to obtain a raw dumpling skin. Each raw dumpling skin was stuffed with 12 g of a mixture of meat and vegetables and molded into
Steamed for a minute. Immediately thereafter, it was quickly frozen and stored at −20 ° C. for 10 days, and then the frozen gyoza was cooked using a frying pan. A sensory test was conducted on the gyoza after cooking by 10 skilled panelists. Evaluation criteria are shown in Table 2.
It was shown to.

In the comparison plots (test plots 12 to 15), the above-mentioned commercially available wheat flour containing no waxy wheat flour or the above-mentioned commercially available wheat flour was added with waxy rice flour, waxy corn starch, and tapioca starch in the ratios shown in Table 1. Flour was used in the same manner as described above. The waxy wheat flour used here was water-hydrated so that the flour moisture became 14.5%, and tempered in a plastic bag overnight to avoid drying. The resulting wheat flour had a yield of 60%, a water content of 14.5%, an ash content of 0.44%, and a crude protein of 13.6%. Table 3 shows the results of the sensory test.

[0019]

[Table 1]

[0020]

[Table 2]

[0021]

[Table 3]

From the above results, waxy wheat flour shows an effect of improving the texture when added moderately, and unlike wheat flour and starch derived from wheat flour, it is possible to increase the amount of wheat flour added. No deterioration in taste or flavor was observed.
However, when the addition amount of the waxy flour was 100%, the texture was different from that of conventional dumplings, which was not preferable.

Example 2 Commercially available flour [same as in Example 1] was added to JP-A-6-125.
The glutinous wheat flour (amylose content: 0%) obtained in Example 2 of JP-A-669 is added at a ratio shown in Table 1 to obtain a flour. To 100 parts by weight of this flour, 1 part by weight of salt was added to 36 parts of water.
A saline solution dissolved in parts by weight was added and mixed for 10 minutes to obtain a tattered dough. This dough was put together in a noodle belt with a roll gap of 3.2 mm using a noodle-making roll, and aged in a plastic bag for 2 hours. After aging, this noodle belt is further rolled with a noodle making roll,
After forming a noodle strip having a thickness of about 0.5 mm, it was cut into a square having a shape of 7 × 7 cm to obtain raw Shumai skin. Each raw shumai peel was stuffed with 18 g of a seasoned mixture of meat and vegetables, molded and steamed at 0.5 atm for 8 minutes. Immediately thereafter, it was quickly frozen and stored at −20 ° C. for 10 days, and the frozen Shumai was cooked using a steamer. A sensory test was conducted by ten skilled panelists on Shumai after cooking. The evaluation criteria are shown in Table 2 above.

In the comparison plots (test plots 12 to 15), the above-mentioned commercially available wheat flour containing no waxy flour, or the above-mentioned commercially available wheat flour was added with waxy rice flour, waxy corn starch, and tapioca starch at the ratios shown in Table 1. Flour was used in the same manner as described above. Table 4 shows the results of the sensory test.

[0025]

[Table 4]

According to the evaluation of ten skilled panelists,
It was shown that the addition of waxy flour was also effective in the case of Shumai. However, the amount of waxy flour added is 1
When it is set to 00%, the texture is different from that of the conventional Shumai, which is not preferable.

[0027]

EFFECTS OF THE INVENTION By using the flour containing waxy wheat flour of the present invention, it is possible to obtain noodle skin foods such as dumplings whose texture does not harden even when refrigerated or frozen, without affecting the taste and flavor. it can.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Seiji Ito 4 Akahira, Shimogushikawa, Morioka-shi, Iwate Pref.C-42 (72) Inventor Koichi Hatta 4 Akahira, Shimoguri, Morioka-shi, Iwate Tohoku Agriculture Test dormitory (72) Inventor Toshiki Nakamura 4th Akahira, Shimogurigawa-shi, Morioka-shi, Iwate Agricultural camp room RC4-12 Katsushi Hayakawa 5-3-1 Tsurugaoka, Oi-cho, Iruma-gun, Saitama Prefecture Nisshin Flour Milling Co., Ltd. Milling Laboratory (72) Inventor Keiko Tanaka 5-3-1 Tsurugaoka, Oi-machi, Iruma-gun, Saitama Nisshin Flour Milling Co., Ltd. (72) Inventor Shoichi Minakami 19-12 Nihonbashi Koamicho, Chuo-ku, Tokyo Nisshin Flour Milling Co., Ltd. (72) Inventor Yasuhiro Tanaka 19-12 Nihonbashi Koamicho, Chuo-ku, Tokyo Nisshin The powder Co., Ltd.

Claims (4)

[Claims] 1. A flour for noodle skin comprising 10 to 90% by weight of waxy wheat flour. 2. A flour for noodle skin containing 30 to 70% by weight of waxy wheat flour. 3. The flour for noodles according to claim 1, wherein the waxy flour has an amylose content of 10% or less. 4. A noodle skin food produced using the flour for noodle skin according to any one of claims 1 to 3.