Skin of noodle strip food product stuffed with filling

Abstract

To provide a noodle strip preventing a hardening due to aging after heating, excellent in texture and transparency, and moreover excellent in manufacturability, and also to provide a food product including a noodle strip.SOLUTION: A noodle strip includes: (A) wheat starch; (B) pregelatinized rice flour and / or pregelatinized rice starch; and (C) pregelatinized tapioca starch and / or pregelatinized potato starch. A noodle strip food product stuffed with filling includes the noodle strip.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a stuffed noodle food product and its wrapper, as well as a method for producing the same. [Background technology]

[0002] Gyoza and shumai are among the most popular side dishes among consumers, and for example, gyoza are served in a variety of ways, such as steamed crystal gyoza in a bamboo steamer, fried gyoza on a hot plate, boiled gyoza, etc. Among them, steamed gyoza and shumai tend to be preferred for their soft texture as well as their transparent skin (also called noodle band) that allows the color of the filling to be seen. On the other hand, transparent gyoza skins have a good texture immediately after steaming, but it is known that the skin hardens over time after cooking. In buffets, when the skin is stored at a constant temperature in a bamboo steamer or when it is refrigerated and thawed for a short cooking time and then steamed for a short time, the skin turns white and loses its transparency, which is a problem. Furthermore, because transparent skins are based on starch, there is a problem that they are sticky and have poor adhesion, which reduces manufacturability, such as noodle making properties.

[0003] To address these problems, there are known methods, such as a method of suppressing hardening of the noodle sheet by blending acetylated phosphate cross-linked starch or hydroxypropylated starch into the noodle sheet (Patent Document 1), a method of imparting transparency to the noodle sheet by using an extruder to extrude a noodle sheet raw material that combines a certain ratio of raw starch with pregelatinized starch (Patent Document 2), and a method of imparting a chewy or other texture and a transparent appearance to filled foods by using oil-processed starch (Patent Document 3). However, no noodle sheet is known that does not harden over time, maintains its transparency and texture, and is also easy to manufacture. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] WO2017 / 131167 issue [Patent Document 2] Japanese Patent Publication No. 62-96053 [Patent Document 3] JP 2019-115319 A Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention relates to providing a noodle band that is inhibited from hardening over time after heating, has excellent texture and transparency, and is also easy to produce, and a food product containing the noodle band. [Means for solving the problem]

[0006] As a result of intensive research to solve the above-mentioned problems, the present inventors have found that by combining pregelatinized rice flour or pregelatinized rice flour starch with pregelatinized tapioca starch or pregelatinized potato starch in a wheat starch-based formulation, hardening over time is suppressed, and a noodle band that can maintain a soft texture and transparent appearance can be obtained. Furthermore, they have found that the noodle band is also excellent in terms of noodle-making properties such as binding, tearing, and stickiness during production, and have completed the present invention by conducting further research based on these findings. That is, the present invention is as follows.

[0007] [1] A noodle sheet comprising (A) wheat starch, (B) pregelatinized rice flour and / or pregelatinized rice starch, and (C) pregelatinized tapioca starch and / or pregelatinized potato starch. [2] (C) The noodle sheet according to [1], wherein the pregelatinized tapioca starch is at least one selected from pregelatinized tapioca starch, pregelatinized acetylated tapioca starch, pregelatinized phosphate cross-linked tapioca starch, pregelatinized acetylated phosphate cross-linked tapioca starch, and pregelatinized hydroxypropyl phosphate cross-linked tapioca starch. [3] The noodle sheet according to [1] or [2], wherein the (C) pregelatinized potato starch is pregelatinized acetylated phosphate cross-linked potato starch. [4] The noodle band according to any one of [1] to [3], wherein the weight ratio of (B) to (C), (B):(C), is 1:0.05-20. [5] The noodle sheet according to any one of [1] to [4], wherein (B) is contained in an amount of 1 to 20% by weight relative to the total weight of the noodle sheet. [6] The noodle sheet according to any one of [1] to [5], wherein (C) is contained in an amount of 1 to 20% by weight relative to the total weight of the noodle sheet. [6-1] The noodle sheet according to any one of [1] to [6], wherein (A) is contained in an amount of 30 to 80% by weight relative to the total weight of the noodle sheet. [6-2] The noodle sheet according to any one of [1] to [6-1], wherein the noodle sheet contains 15 to 40% by weight of water relative to the total weight of the noodle sheet. [6-3] The noodle sheet according to any one of [1] to [6-2], which contains no more than 5% by weight of gluten relative to the total weight of the noodle sheet. [7] An enrobed noodle food comprising the noodle sheet and bean paste described in any one of [1] to [6-3]. [8] The food according to [7], wherein the stuffed noodle food is a steamed food. [9] The food according to [7] or [8], wherein the stuffed noodle food is gyoza, wonton, shumai or xiaolongbao.

[10] A step of mixing (A) wheat starch, (B) pregelatinized rice flour and / or pregelatinized rice starch, and (C) pregelatinized tapioca starch and / or pregelatinized potato starch; A method for producing a noodle sheet comprising the steps of:

[11] The method according to

[10] , further comprising the step of compressing the resulting mixture.

[12] The method according to

[11] , further comprising a step of cutting or cutting out the obtained compressed product.

[13] A method for producing a stuffed noodle food product, comprising a step of wrapping a filling in the noodle sheet obtained by the method of

[12] .

[14] A method for producing the enrobed noodle food product described in

[13] , further comprising a step of steaming the food product.

[15] A method for suppressing hardening over time of the noodle sheet of an encased noodle sheet food, comprising using the method for producing an encased noodle sheet food described in any one of

[10] to

[14] .

[16] A method for maintaining the transparency of the noodle sheet of an enrobed noodle sheet food by using the method for producing an enrobed noodle sheet food described in any one of

[10] to

[14] . Effect of the Invention

[0008] According to the present invention, it is possible to provide a stuffed noodle food such as dumplings or shumai, through which the filling inside can be seen through and which can maintain a soft texture not only immediately after production but also after storage or freezing. According to the present invention, due to the excellent noodle-making properties of the noodle sheet, filled noodle sheet foods can be easily produced. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] 1. Noodles The present invention relates to a noodle sheet comprising (A) wheat starch, (B) pregelatinized rice flour and / or pregelatinized rice starch, and (C) pregelatinized tapioca starch and / or pregelatinized potato starch (hereinafter sometimes abbreviated as the noodle sheet of the present invention).

[0010] The noodle band of the present invention means a noodle band that wraps a filling in a filling-filled noodle band food. A filling-filled noodle band food refers to a food in which a filling is wrapped in a noodle band and cooked. The filling means the filling material of the food, and generally includes meat, fish, vegetables, etc. The noodle band is not particularly limited as long as it can completely or partially wrap the filling. Examples of the noodle band include a noodle band that is formed (e.g., stretched) into a plate (sheet) shape from a dough containing at least the above (A) to (C) and water. The planar shape of the noodle band is not particularly limited as long as it can cover the filling material, and examples of the planar shape include a circle, an ellipse, a semicircle, a polygon (e.g., a square, a hexagon, etc.), and the like. Examples of the circular noodle band include a ball-shaped dough that is stretched into a circle, and a dough that is rolled into a strip and then punched into a circle. Generally, in the case of dumplings, shumai, baozi and the like, the noodle wrapper is sometimes called the skin, and in this specification, the skin and the noodle wrapper are synonymous.

[0011] (A) Wheat starch The wheat starch in the present invention is not particularly limited as long as it is starch obtained by removing proteins from wheat. The wheat starch used in the present invention may be starch produced from wheat flour by a conventional method or commercially available starch. Either pregelatinized or beta-starch may be used, but beta-starch is preferred. Pregelatinized starch is starch that is gelatinized by heating and drying it rapidly at a high temperature, and is a starch that absorbs water and easily swells and dissolves. On the other hand, beta-starch usually refers to raw starch.

[0012] (B) Pregelatinized rice flour or pregelatinized rice starch The pregelatinized rice flour or pregelatinized rice starch used in the present invention is not particularly limited as long as it has been pregelatinized. As (B) in the present invention, any of pregelatinized rice flour, pregelatinized rice starch, and a mixture thereof may be used. When a mixture is used, the ratio of use is not particularly limited. The pregelatinized rice flour or pregelatinized rice starch used in the present invention may be produced from rice or rice flour by a conventional method, or may be commercially available.

[0013] (C) Pregelatinized tapioca starch or pregelatinized potato starch The pregelatinized tapioca starch or pregelatinized potato starch in the present invention is not particularly limited as long as it is obtained by pregelatinizing the above-mentioned starch. Furthermore, the tapioca starch or potato starch that is the raw material for pregelatinized starch may be a processed starch. The processed starch may be a starch obtained by subjecting unprocessed starch such as tapioca starch or potato starch to one or more of the following processing treatments: esterification treatment such as acetylation or phosphoric acid monoesterification; crosslinking treatment such as phosphoric acid crosslinking or adipic acid crosslinking; etherification treatment such as hydroxypropylation; oxidation treatment; acid treatment; alkali treatment; enzyme treatment; oil processing treatment; heat treatment; pregelatinization treatment; moist heat treatment; ball mill treatment; fine grinding treatment. Specifically, from the viewpoint of imparting and maintaining the transparency of the noodle band, examples thereof include pregelatinized tapioca starch, pregelatinized acetylated tapioca starch, pregelatinized phosphate cross-linked tapioca starch, pregelatinized acetylated phosphate cross-linked tapioca starch, pregelatinized hydroxypropyl phosphate cross-linked tapioca starch, pregelatinized potato starch, pregelatinized acetylated phosphate cross-linked potato starch, and combinations thereof. Among these, pregelatinized tapioca starch, pregelatinized acetylated tapioca starch, pregelatinized phosphate cross-linked tapioca starch, pregelatinized acetylated phosphate cross-linked tapioca starch, pregelatinized hydroxypropyl phosphate cross-linked tapioca starch, pregelatinized acetylated phosphate cross-linked potato starch, and combinations thereof are preferred. When using a mixture, the ratio used is not particularly limited. The pregelatinized tapioca starch or pregelatinized potato starch used in the present invention may be one produced from tapioca or potato by a conventional method, or may be a commercially available product.

[0014] In the present invention, the weight ratio of (A) to (B)+(C) in the noodle band is not particularly limited as long as it is within a range that does not impair the effects of the present invention; however, from the viewpoint of good noodle-making properties and texture, the weight ratio (A):(B)+(C) is usually 3 to 15:1, preferably 4 to 14:1, and more preferably 5 to 13:1.

[0015] In the present invention, the weight ratio of (B) to (C) in the noodle band is not particularly limited as long as it is within a range that does not impair the effects of the present invention; however, from the viewpoint of good noodle-making properties and texture, the weight ratio of (B):(C) is usually 1:0.05-20, preferably 1:0.1-10, more preferably 1:0.25-4, and most preferably 1:0.25-1.

[0016] In the noodle band of the present invention, the proportion of each component is not particularly limited as long as it is within a range that does not impair the effects of the present invention; however, from the viewpoint of good noodle-making properties and texture, the content of (A) is usually 30 to 80% by weight, preferably 35 to 70% by weight, and more preferably 40 to 65% by weight, relative to the total weight of the noodle band.

[0017] In the noodle band of the present invention, the proportion of each component is not particularly limited as long as it is within a range that does not impair the effects of the present invention; however, from the viewpoint of good noodle-making properties and texture, the content of (B) is usually 1 to 20% by weight, preferably 1 to 15% by weight, and more preferably 2 to 10% by weight, relative to the total weight of the noodle band.

[0018] In the noodle band of the present invention, the proportion of each component is not particularly limited as long as it is within a range that does not impair the effects of the present invention; however, from the viewpoint of good noodle-making properties and texture, the content of (C) is usually 1 to 20% by weight, preferably 1 to 15% by weight, and more preferably 2 to 10% by weight, relative to the total weight of the noodle band.

[0019] In the noodle band of the present invention, the proportion of each component is not particularly limited as long as it is within a range that does not impair the effects of the present invention; however, from the viewpoint of good noodle-making properties and texture, the content of (B) + (C) relative to the total weight of the noodle band is usually 2 to 40% by weight, preferably 2 to 20% by weight, and more preferably 3 to 15% by weight.

[0020] Furthermore, the noodle sheet may contain other ingredients other than the above (A) to (C), such as salt, gluten, edible oils and fats (vegetable oils and fats, animal oils and fats), eggs (liquid eggs, egg yolk powder, egg white powder, whole egg powder), skim milk powder, dietary fiber, amino acids, vitamins, minerals, extracts, sweeteners, spices, seasonings, leavening agents, thickeners, sugars, emulsifiers, pH adjusters, alcohol, preservatives, antioxidants, flavorings, coloring agents, etc. These ingredients may be used alone or in combination of two or more. Specifically, a small amount of gluten may be added for the stability of the noodle sheet and production stability, and the total weight of the noodle sheet may contain 0 to 5% by weight, preferably 0 to 3% by weight of gluten. Furthermore, for the purpose of adding gluten, wheat flour may be contained in an amount equivalent to the above weight % of gluten.

[0021] The noodle sheet of the present invention can be obtained by mixing or kneading the above (A) to (C) and water, and forming the noodle sheet into a desired shape (for example, rolling it out to a desired thickness). The noodle sheet of the present invention can be produced by a conventional method, but the desired noodle sheet can be obtained without using an extrusion molding machine (extruder) for promoting gelatinization and binding. The water content is usually 15 to 45% by weight, preferably 20 to 40% by weight, and more preferably 25 to 35% by weight, based on the total weight of the noodle sheet. Examples of water used as a raw material for the noodle sheet of the present invention include purified water such as distilled water and ion-exchanged water, tap water, and alkaline electrolyzed water, but are not limited to these, and any water suitable for food production can be used. The contents of (A) to (C) and water above may be the contents in a raw noodle sheet, or in the case of a heated, filled noodle sheet food, may be the contents in the heated noodle sheet.

[0022] The thickness of the noodle sheet can be appropriately selected depending on the type and size of the filled noodle sheet food, but is usually 0.3 to 2 mm, preferably 0.4 to 1 mm, and more preferably 0.55 to 0.75 mm. The bean paste-encased noodle sheet food is produced by encasing bean paste in the above-described noodle sheet of the present invention. The definitions and preferred ranges of (A) to (C) and water are as described above.

[0023] 2. Wrapped noodle food The present invention also includes a stuffed noodle sheet food product comprising the noodle sheet and filling of the present invention (sometimes abbreviated as the food of the present invention). The bean paste contained in the food product of the present invention is not particularly limited as long as it can be wrapped in a noodle sheet. Examples of the stuffed noodle food include dumplings, boiled dumplings, wonton, shumai, fresh spring rolls, xiaolongbao, baozi, buns, dumplings, etc. Among these, from the viewpoint of cooking in a bamboo steamer, dumplings, boiled dumplings, wonton, shumai, and xiaolongbao are preferred, and dumplings and shumai are more preferred.

[0024] The cooking method of the bean-jam wrapped noodle strip food is not particularly limited as long as it does not impair the effects of the present invention, but from the viewpoint of exhibiting transparency, heat cooking such as steaming, boiling, stewing, etc. is preferred, and among them, steamed bean-jam wrapped noodle strip food cooked by steaming is preferred. Therefore, as an embodiment of the food of the present invention, steamed bean-jam wrapped noodle strip food is preferred.

[0025] In the present invention, the term "steamed bean-jam wrapped noodle strip food" refers to a food that includes at least heating the bean-jam wrapped noodle strip food using a steamer (such as a bamboo steamer, steamer, automatic continuous steamer, or steam convection oven) in order to make the food suitable for eating. If the cooking process for making the raw bean-jam wrapped noodle strip food suitable for eating includes steaming, the cooking process may further include heating by other methods (such as boiling). Generally, bean-jam wrapped noodle strip foods before being cooked are sometimes called "fresh bean-jam wrapped noodle strip foods", and bean-jam wrapped noodle strip foods in a state suitable for eating after being cooked are sometimes called "cooked bean-jam wrapped noodle strip foods", but in this specification, "bean-jam wrapped noodle strip foods" is a general term for these, and unless otherwise specified, means both or either of these. For example, when referring to "gyoza", gyoza before being cooked is sometimes called "fresh gyoza", and gyoza in a state suitable for eating after being cooked is sometimes called "cooked gyoza", but in this specification, "gyoza" is a general term for these, and unless otherwise specified, means both or either of these.

[0026] The bean-jam wrapped noodle strip food of the present invention may be a frozen bean-jam wrapped noodle strip food (also referred to as a frozen bean-jam wrapped noodle strip food). The frozen bean-jam wrapped noodle strip food includes frozen foods in a raw state before cooking by heat such as steaming, and in a cooked state after cooking by heat. The frozen bean-jam wrapped noodle strip food may be steamed or heated in a microwave oven before eating, but from the viewpoint of good appearance and texture, it is preferable to cook by steaming. In addition, in this specification, unless otherwise specified, the "bean-jam wrapped noodle strip food" means the above-mentioned "raw bean-jam wrapped noodle strip food" and "cooked bean-jam wrapped noodle strip food" as well as all or any one of these frozen products.

[0027] 3. Manufacturing method of noodle sheet The present invention also includes a method for producing the above-mentioned noodle strip, the method comprising the steps of: The method includes a step of mixing (A) wheat starch, (B) pregelatinized rice flour and / or pregelatinized rice starch, and (C) pregelatinized tapioca starch and / or pregelatinized potato starch (hereinafter also referred to as the production method of the present invention).

[0028] (1)Mixing process The step of mixing (A) to (C) above can be carried out by a conventional method. For example, water is added to (A) to (C) and mixed by a machine such as a noodle mixer. Conventional conditions can be adopted as mixing conditions (mixing temperature, mixing time), and although they vary depending on the type and weight of the food, the mixing temperature is usually 10 to 40°C and the mixing time is 5 to 20 minutes. The powders may be mixed in advance and then water is added, or they may be added to the water in order or simultaneously and mixed. There is no particular limit to the order in which (A) to (C) are mixed. There is no particular limit to the pH of the mixture, but it is usually pH 5 to 8. The definitions and preferred ranges of (A) to (C) and water are as described above. In addition to the above steps, the method may further include, as necessary, (2) a step of pressing the obtained mixture, and (3) a step of cutting or cutting out the obtained pressed product.

[0029] (2) Pressing process The step of pressing the mixture obtained in (1) can be carried out by a conventional method. For example, pressing to a certain thickness can be carried out using a noodle-making machine. Here, it is not essential to use an extruder, which is used to promote gelatinization and bind the noodle, specifically, to knead powdery or paste-like raw materials, heat them at a high temperature, apply pressure with a screw in the device, and extrude them to form and process them. Although an extruder may be used, the method of the present invention allows the production of a desired noodle band without using the extruder. The thickness of the noodle sheet can be appropriately selected depending on the type and size of the filled noodle sheet food, but is usually 0.3 to 2 mm, preferably 0.4 to 1 mm, and more preferably 0.55 to 0.75 mm.

[0030] (3) Cutting or cutting out process The step of cutting or slicing the pressed product obtained in (2) can be carried out by a conventional method, for example, by using a noodle cutter or the like to cut or slicing the product into a circle, ellipse, semicircle, polygon (e.g., square, hexagon, etc.), etc.

[0031] Specifically, the noodle strip of the present invention can be produced by the following procedures (1) to (3). (1) A step of mixing ingredients for the noodle sheet (e.g., (A) to (C) and water, etc.) to obtain dough. (2) A process of rolling and shaping the dough obtained in (1) above using a rolling machine (a noodle making machine such as a roll noodle making machine) to obtain a noodle band. (3) A step of cutting the noodle sheet obtained in (2) above into a desired shape or punching it out using a die or the like having a desired shape. Further, conventional steps may be added as necessary.

[0032] 4. Manufacturing method of wrapped noodle food The present invention also includes a method for producing an encrusted noodle sheet food product, which comprises the step of enclosing anko in the noodle sheet obtained by the method in 3 above (also referred to as the method for producing the food product of the present invention). (1) The process of wrapping the bean paste in the noodle sheet The filling to be covered with the noodle band of the present invention is not particularly limited, and may be prepared by a conventional method or a method equivalent thereto, using raw materials that can be normally used for preparing fillings for the food without any restrictions. The method for covering the ingredients that will become the fillings for the food with the noodle band of the present invention is also not particularly limited, and a conventional covering method or a method equivalent thereto may be appropriately selected according to the form of the food. For example, in the case of gyoza or xiaolongbao, the filling is completely covered with the noodle band, while in the case of shumai and the like, only a part of the filling is covered with the noodle band.

[0033] (2) Steaming process The method for producing a food product of the present invention may include a step of steaming the food product obtained in (1) above. As long as the transparency of the noodle band of the present invention can be maintained, the heating method is not limited, but cooking by steaming, boiling, simmering, or the like is preferred, and from the viewpoint of good appearance and texture, steaming is more preferred. Steaming conditions (heating temperature, heating time) can be conventional conditions, and although they vary depending on the type and weight of the food, the heating temperature is usually 80 to 110°C, preferably 90 to 100°C, and the heating time is usually 5 to 12 minutes, preferably 7 to 10 minutes. Steaming means include, but are not limited to, a conventional steamer, an industrial automatic continuous steamer, a steam convection oven, etc. In one embodiment of the food manufacturing method of the present invention, in addition to steaming the raw bean-jam wrapped noodle strip food, when the raw bean-jam wrapped noodle strip food is further heated by other methods (boiling, stewing, etc.), the order in which the raw bean-jam wrapped noodle strip food is heated is not particularly limited. The definitions and preferred ranges of (A) to (C) and water are as described above.

[0034] The method for producing the food of the present invention may include a step of freezing the filled noodle sheet food. The freezing method may be a conventional method. The freezing conditions (freezing temperature, freezing time) may be conventional conditions, and may vary depending on the type of food. The freezing temperature is usually -50 to -20°C, preferably -50 to -30°C, and the freezing time is usually 40 minutes or more, preferably 60 minutes or more. The freezing step may be performed after the above step (1) or (2). That is, the method for producing a food product of the present invention includes freezing a raw encrusted noodle sheet food before being steamed or a heated encrusted noodle sheet food to produce a frozen encrusted noodle sheet food.

[0035] 5. Method for preventing hardening of noodle sheets The present invention also includes a method for inhibiting hardening over time of a noodle sheet of an encased noodle sheet food (hereinafter referred to as the hardening inhibition method of the present invention). The hardening suppression method of the present invention is a method for suppressing hardening of the noodle band of an enrobed noodle band food over time by using the above-mentioned method for producing an enrobed noodle band food. "Suppressing hardening of the noodle band" means suppressing hardening of the noodle band in order to maintain a soft texture when chewed during production. The definitions and preferred ranges of (A) to (C) and water, as well as various production conditions, are as described above.

[0036] 6. Method for maintaining transparency of noodle sheet The present invention also includes a method for maintaining the transparency of a noodle sheet of an encased noodle sheet food (abbreviated as the transparency maintaining method of the present invention). The transparency maintaining method of the present invention is a method for suppressing the clouding of the noodle band of the bean-jam-filled noodle band food over time and maintaining the transparency of the appearance by using the above-mentioned manufacturing method of the bean-jam-filled noodle band food. The degree of transparency of the appearance is not particularly limited as long as the bean-jam can be seen through. Maintaining transparency means maintaining the state in which the bean-jam can be seen through until the time of eating. The definitions and preferred ranges of (A) to (C) and water, as well as various production conditions, are as described above.

[0037] In the present invention, the texture of the filled noodle food can be evaluated, for example, by a sensory evaluation by a specialist panel. In the present invention, the evaluation of the manufacturability can be performed by a specialist panel by visual inspection or the like.

[0038] The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples. In the present specification, "%" means "% by weight" unless otherwise specified. Unless otherwise specified, all of the raw materials used in the following examples are commercially available for food use. EXAMPLES

[0039] Test example 1. <Preparation of noodle sheet> The ingredients shown in Table 1, except for water, were mixed in a KitchenAid for 1 minute. Water was then gradually added and mixed for 8 minutes to obtain a dough. The dough was rolled to a thickness of 0.65 mm using a noodle making machine and cut into an oval shape measuring 87 x 80 mm. During the noodle making process, noodle making properties (binding, tearing, stickiness) were evaluated.

[0040] <Molding and firing> 12g of filling was placed on the inside of the skin and shaped using a molder (a manual tool used to wrap dumplings) to produce dumplings. After spraying 4.2 g of water per 12 dumplings with a spray bottle, they were steamed for 8 minutes in a steam convection oven (steam mode) at 98°C. After cooling for 8 minutes, the mixture was flash frozen.

[0041] <Cooking> The frozen dumplings were steamed in a steamer for 8 minutes. The cooked dumplings were stored in the steamer with the heat turned off (kept at about 40°C) with the lid open.

[0042] <Evaluation> The evaluation was carried out by four people and was based on the following evaluation criteria (noodle production properties (appearance) and texture). Noodle production properties were evaluated by consensus of the four people, and the texture was evaluated by calculating the average score of the four people and determining an overall evaluation based on the following judgment criteria. The results are shown in Table 1. In the table, "-" means that the noodles could not be made and shaped.

[0043] <Evaluation criteria - noodle making> Binding: The dough should bind during rolling, and no waste (unbound, shredded dough) should be generated. 5: No residue is generated 4: A small amount of residue is generated 3: Some residue is generated 2: A large amount of waste is generated 1: The dough doesn't stick and most of it turns into waste.

[0044] Tear: The dough breaks during rolling. 5: The fabric doesn't cut at all 4: The fabric is slightly torn 3: The fabric sometimes breaks 2: The fabric breaks frequently 1: The dough is constantly breaking and it is impossible to make noodles.

[0045] Stickiness (adhesion): The dough sticks to the rollers during rolling 5: The fabric doesn't stick to the roller at all 4: The fabric sticks slightly to the roller 3: The fabric sticks slightly to the roller 2: The fabric sticks to the roller 1: The dough is stuck to the entire roller, making it impossible to make noodles.

[0046] <Evaluation criteria - Texture> Transparency: The degree to which the filling can be seen through the skin after cooking or storage, and the folds are transparent 5: See-through 4: Slightly cloudy 3: Slightly cloudy 2: Quite cloudy 1: Cloudy

[0047] Softness: Degree of softness of the whole skin when biting the center of the skin 5:Soft 4: Slightly hard 3: Slightly hard 2: Quite hard 1: Hard

[0048] <Overall rating> ◎: Noodle making, transparency, and softness all score 3.5 or higher ○: Three or more points in each of the following categories: noodle making ability, transparency, and softness △: Noodle making, transparency, and softness have less than 3 points ×: Not suitable for making noodles

[0049] [Table 1]

[0050] Test example 2. <Preparation of noodle sheet> It was prepared in the same manner as in Test Example 1 with the proportions shown in Table 2.

[0051] <Molding and firing> The same procedure as in Test Example 1 was followed.

[0052] <Cooking> The same procedure as in Test Example 1 was followed. <Evaluation> The evaluation was carried out by four people, who evaluated the noodles (appearance, texture) according to the same evaluation criteria as in Test Example 1, and determined an overall evaluation according to the same judgment criteria as in Test Example 1. The results are shown in Table 2.

[0053] [Table 2]

[0054] From the above results, it was confirmed that by adding pregelatinized rice flour or pregelatinized rice starch and pregelatinized tapioca starch or pregelatinized potato starch to wheat starch, excellent noodle-making properties during the production of gyoza and the transparency and softness of the gyoza can be maintained. [Industrial Applicability]

[0055] According to the present invention, it is possible to provide a stuffed noodle food such as dumplings and shumai that is wrapped in a skin through which the filling inside can be seen through and that can maintain a soft texture not only immediately after production but also after storage or freezing. According to the present invention, since a noodle band having excellent noodle-making properties is used, filled noodle band foods can be easily produced.

Claims

1. A noodle sheet comprising (A) wheat starch, (B) pregelatinized rice flour and / or pregelatinized rice starch, and (C) pregelatinized tapioca starch and / or pregelatinized potato starch.

2. 2. The noodle sheet according to claim 1, wherein the (C) pregelatinized tapioca starch is at least one selected from pregelatinized tapioca starch, pregelatinized acetylated tapioca starch, pregelatinized phosphate cross-linked tapioca starch, pregelatinized acetylated phosphate cross-linked tapioca starch, and pregelatinized hydroxypropyl phosphate cross-linked tapioca starch.

3. The noodle sheet according to claim 1, wherein the pregelatinized potato starch (C) is pregelatinized acetylated phosphate cross-linked potato starch.

4. The noodle sheet according to claim 1, wherein the weight ratio of (B) to (C) is (B):(C) 1:0.05 to 20.

5. The noodle sheet according to claim 1, wherein (B) is contained in an amount of 1 to 20% by weight based on the total weight of the noodle sheet.

6. The noodle sheet according to claim 1, wherein the noodle sheet contains 1 to 20% by weight of (C) based on the total weight of the noodle sheet.

7. A stuffed noodle food comprising the noodle sheet and a filling according to any one of claims 1 to 6.

8. The food product according to claim 7, wherein the stuffed noodle food product is a steamed food product.

9. The food according to claim 7, wherein the stuffed noodle food is a dumpling, a wonton, a shumai or a xiaolongbao.

10. A step of mixing (A) wheat starch, (B) pregelatinized rice flour and / or pregelatinized rice starch, and (C) pregelatinized tapioca starch and / or pregelatinized potato starch; A method for producing a noodle sheet comprising the steps of:

11. 11. The method of claim 10, further comprising the step of compressing the resulting mixture.

12. The method of claim 11, further comprising the step of cutting or cutting the resulting compressed product.

13. A method for producing a bean-jam-encased noodle sheet food, comprising a step of encasing bean paste in the noodle sheet obtained by the method of claim 12.

14. The method for producing an enrobed noodle strip food product according to claim 13, further comprising a step of steaming the food product.

15. A method for suppressing hardening over time of the noodle sheet of an encased noodle sheet food by using the method for producing an encased noodle sheet food according to claim 10.

16. A method for maintaining the transparency of the noodle sheet of an encased noodle sheet food by using the method for producing an encased noodle sheet food according to claim 10.

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