Production method of glutinous wheat flour noodle skin

Abstract

To provide a production method of a noodle skin which, although using glutinous wheat flour, can make a dough state good for facilitating noodle production and shorten boiling time by increasing a water addition amount and which can result in the noodle skin having a soft and chewy feel and high stewing resistance.SOLUTION: A production method of a noodle skin includes: a kneading step of adding water to a raw material for a noodle skin containing 3 to 100 mass% of glutinous wheat flour in cereal flour and kneading the resultant with a manual kneading-style kneader; and a rolling step of rolling dough obtained in the kneading step in two or more directions.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing noodle skin using glutinous wheat flour. [Background technology]

[0002] Foods that are mainly made from wheat generally include noodles such as udon, Japanese soba, and Chinese noodles, and skins such as gyoza wrappers and shumai wrappers. These noodles and skins are produced by adding salt, emulsifiers, vegetable oils, gelling agents, coloring agents, etc. to grain flours that are mainly made from wheat flour, with rice flour, starch, etc. added as needed.

[0003] There is a tendency for noodles and skins to have a chewy, elastic feel when bitten, and a chewy texture to be preferred. Therefore, in order to improve the texture and provide a chewy feel, a method for producing noodles and skin foods by adding glutinous wheat flour to grain flour has been proposed (Patent Documents 1 and 2).

[0004] Waxy wheat is a variety of wheat that contains almost no amylose and a lot of amylopectin due to mutations or deletions of amylose synthesis genes (e.g., Wx-A1, Wx-B1, Wx-D1). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 3532685 [Patent Document 2] Patent No. 3589804 Summary of the Invention [Problem to be solved by the invention]

[0006] However, when glutinous wheat flour is added to the grain flour, there is a problem that the dough does not bond well and the noodle making properties are poor.

[0007] Incidentally, noodles and skins may be boiled for a long time before being eaten, such as boiled udon, udon or Chinese noodles eaten as a final dish after a hot pot dish using the soup, boiled dumplings, wontons, etc. In such cases, the boiling time is not constant, and as the boiling time increases, there are problems such as the noodles losing firmness and falling apart, or breaking when picked up with chopsticks. In addition, when the noodles are eaten as a final dish after a hot pot dish, the noodles begin to be boiled during the meal, so it is preferable that they are boiled for a short time so as not to interrupt the meal for a long time.

[0008] Therefore, an object of the present invention is to provide a production method which can obtain noodles and wrappers that have good noodle-making properties, can shorten the boiling time, and are highly resistant to stewing, even when using glutinous wheat flour. [Means for solving the problem]

[0009] The present inventors have conducted extensive research to achieve the above object and have completed the present invention.

[0010] Specifically, the present invention provides a method for producing noodle skin, which comprises a kneading step of adding water to a raw material for noodle skin, the raw material containing 3 to 100 mass% glutinous wheat flour in grain flour, and kneading the raw material using a manual kneading machine, and a rolling step of rolling the dough obtained in the kneading step in two or more directions.

[0011] The method for producing noodle skin according to the present invention includes a kneading step in which the dough is kneaded using a hand-kneading mixer, and a rolling step in which the dough obtained in the kneading step is rolled in two or more directions. This promotes the formation of gluten and produces a dough in which the orientation direction of the gluten fibers is not biased. As a result, even when glutinous wheat flour is used, the dough condition is improved to make noodles easier, the boiling time can be shortened by increasing the amount of water added, and a noodle skin that is chewy and has high resistance to boiling can be obtained.

[0012] In the method for producing noodle skin according to the present invention, the waxy wheat flour is preferably US Soft White wheat, which refers to wheat belonging to the North American soft white wheat species.

[0013] Furthermore, in the above-mentioned method for producing noodle skin, the amount of water added to the raw material for the noodle skin is preferably 40 parts by mass or more per 100 parts by mass of grain flour.

[0014] Furthermore, in the above-mentioned noodle skin producing method, the kneading step is preferably carried out under reduced pressure.

[0015] Furthermore, in the above-mentioned noodle skin manufacturing method, the kneading step is preferably carried out using a kneading machine having a pair of rotating shafts arranged with a common axial direction, kneading blades attached to each of the rotating shafts and arranged so as to face each other, and the rotating shafts rotate in opposite directions.

[0016] Furthermore, in the above-mentioned noodle skin manufacturing method, the rolling step preferably involves rolling the dough obtained in the kneading step in one direction with a rolling roller, and then rolling it again in a direction different from the previous rolling direction with a rolling roller, once or multiple times.

[0017] Furthermore, in the above-mentioned method for producing noodle skin, the noodle skin is preferably used for applications in which the noodle skin will be boiled for at least 10 minutes longer than the boiling time that results in a boiling yield of 160% for the raw noodles or raw skin. Effect of the Invention

[0018] According to the present invention, even when glutinous wheat flour is used, the dough condition can be improved to facilitate noodle production, the amount of water added can be increased to shorten the boiling time, and a noodle skin that has a chewy texture and is highly resistant to boiling can be obtained. [Brief description of the drawings]

[0019] [Figure 1]FIG. 2 is an explanatory diagram of a manual kneading machine according to the present invention. [Diagram 2] FIG. 2 is an explanatory diagram of a pressure roller in the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020] The present invention provides a technique for producing noodle skins. Here, noodle skin refers to all commonly known types of noodles, such as raw noodles, boiled noodles, dried noodles, steamed noodles, instant noodles, and frozen noodles, as well as all commonly known skins, such as gyoza wrappers, shumai wrappers, and wonton wrappers.

[0021] The method for producing noodle skin according to the present invention includes a kneading step of adding water to a noodle skin raw material, which contains 3 to 100 mass% of glutinous wheat flour in the raw material flour, and kneading the raw material using a hand-kneading mixer, and a rolling step of rolling the dough obtained in the kneading step in two or more directions. By including the kneading step of kneading the raw material using a hand-kneading mixer and the rolling step of rolling the dough obtained in the kneading step in two or more directions, gluten formation is promoted and a dough is produced in which the orientation direction of the gluten fibers is not biased, so even when glutinous wheat flour is used, the dough condition is improved to make noodles easier to make, the boiling time can be shortened by increasing the amount of water added, and a noodle skin that has a chewy texture and is highly resistant to boiling can be obtained.

[0022] The above-mentioned flour may include, in addition to glutinous wheat flour, non-glutinous wheat flour, buckwheat flour, rice flour, barley flour, starch, etc. When other flours are included in addition to glutinous wheat flour, the glutinous wheat flour and the other flours may be produced (milled) separately and then mixed, or the glutinous wheat and the other grains may be mixed and then milled.

[0023] The glutinous wheat flour used in the present invention can be wheat flour obtained by milling glutinous wheat, which is known to have a lower amylose content than non-glutinous wheat.

[0024] The amylose content of waxy wheat is usually 0 to 3% by mass. In waxy wheat, wild-type amylose synthesis genes (e.g., Wx-A1, Wx-B1, and Wx-D1) may be mutated or deleted.

[0025] Examples of varieties of waxy wheat include Mochihime, Kuwanamochi, Hatsumocchi, and Mochiotome, but waxy wheat belonging to the US Soft White wheat species is preferred. Here, US Soft White wheat refers to wheat belonging to the North American soft white wheat species. By using waxy wheat belonging to the US Soft White wheat species, the dough condition can be improved and the boiling resistance can be increased.

[0026] The content of the glutinous wheat flour in the present invention is preferably 3 to 100% by mass, and more preferably 50 to 75% by mass in the flour. In the present invention, when starch is also included as a raw material, the term "in the flour" refers to the total amount of flour and starch. If the content of glutinous wheat flour in the flour is less than 3% by mass, the chewy texture of the present invention cannot be obtained, and high simmering resistance cannot be obtained. If the content of glutinous wheat flour in the flour is 50% by mass or more, a noodle skin with a more stable and chewy texture can be obtained.

[0027] The raw material for the noodle skin contains the above-mentioned cereal flour, and in addition to the cereal flour, for example, salt, alkaline water, sweeteners, spices, seasonings, leavening agents, thickeners, sugars, emulsifiers, pH adjusters, alcohol, preservatives, coloring agents, egg whites, oils and fats, etc. can be blended in as appropriate.

[0028] The above ingredients may be mixed in advance, or may be added sequentially during the kneading process described below, or some of them may be mixed in advance and the rest added during the kneading process. The order in which they are added is not particularly limited, and they may be added simultaneously. In addition, the time interval between additions is not particularly limited, and can be set as appropriate depending on the type of noodle skin desired, etc.

[0029] The kneading process in the present invention includes a hydration step of adding water to the raw materials for the noodle skin, and a kneading operation step of kneading the raw materials after the hydration step, and is performed using a manual kneading machine.

[0030] The hydration step may be carried out by feeding the raw materials for noodle skin and water into the mixer-kneader simultaneously or sequentially, or by mixing the raw materials for noodle skin and water in a separate container before feeding them into the mixer-kneader.The hydration step may also be carried out while the mixer-kneader is operating, i.e., simultaneously with the kneading step.

[0031] The amount of water added in the present invention is preferably such that the water content in the raw material after hydration is 40% by mass or more, and more preferably 45% by mass or more, relative to the mass of the flour. By adding water in this amount, quick boiling is possible, and a noodle skin with excellent chewiness can be obtained.

[0032] The hand-kneading mixer in the present invention corresponds to a kneading machine (also called a "kneader") that has a stirring blade with a large surface area per mixer volume and a slow rotation speed compared to mixers (e.g., pin mixers) used in normal noodle-making techniques. Here, such a large stirring blade is called a kneading blade in the present invention because it enables the action of kneading the ingredients. By using a kneading blade and slowing down the rotation speed of the kneading blade, the actions of mixing and kneading can be performed simultaneously, making it possible to reproduce the principle of hand kneading performed by humans.

[0033] The rotation speed of the above-mentioned kneading blade is usually 3 to 50 rpm, preferably 5 to 30 rpm, and more preferably 7 to 20 rpm.

[0034] The kneading machine in the present invention is not particularly limited as long as it is a manual kneading type, and for example, the contents described in Japanese Patent No. 6147408 can be referred to. A specific example thereof will be described below with reference to FIG.

[0035] The manual kneading machine 1 has a bottomed container 11 for containing ingredients. Inside the container 11, there are provided a pair of rotating shafts 12a, 12b that are arranged to face each other and supported rotatably about a common axial direction L, and kneading blades 13a, 13b that are attached at one end to each of the rotating shafts 12a, 12b and arranged to face each other.

[0036] The rotating shafts 12a, 12b and the grinding blades 13a, 13b attached thereto are driven to rotate in opposite directions about the axial direction L by a driving source such as a motor (not shown).

[0037] By rotating the kneading blades 13a, 13b, which are arranged to face each other, in opposite directions, it is possible to knead the ingredients in an action that is closer to the action of kneading by hand, and even when using glutinous wheat flour, the dough condition can be improved to make noodles easier, the boiling time can be shortened by increasing the amount of water added, and the effects of the present invention can be enhanced, such as obtaining noodle skin that is chewy and has high boiling resistance.

[0038] The delamination blades 13a, 13b have connection portions 14a, 14b connected to the rotation shafts 12a, 12b, and curved portions 15a, 15b having an inclined angle with respect to the axial direction L. It is preferable that the gap between the curved portions 15a, 15b and the bottom of the container 11 is small.

[0039] The kneading step is preferably carried out under reduced pressure. In other words, it is preferable to reduce the pressure inside the manual kneading machine (inside the container 11). By carrying out the kneading step under reduced pressure, the state of the dough can be improved in the subsequent rolling step.

[0040] The above-mentioned reduced pressure conditions in the present invention are not particularly limited as long as they are lower than atmospheric pressure, but when expressed as a degree of vacuum, the degree of vacuum is usually 0.01 MPaG or more, preferably 0.03 MPaG or more, more preferably 0.05 MPaG or more, and even more preferably 0.08 MPaG or more. The above-mentioned degree of vacuum is a numerical value when the atmospheric pressure is set to 0, and is expressed as an absolute value. The degree of vacuum can be measured by a known method, and can be adjusted using a scale attached to the kneader used.

[0041] The time for kneading using a manual mixer (the time required for the kneading operation step) can be set appropriately depending on the type of desired noodle skin, but is, for example, from 2 to 25 minutes, preferably from 3 to 20 minutes, more preferably from 4 to 18 minutes, and even more preferably from 5 to 15 minutes.

[0042] The temperature inside the vessel 11 during the kneading step is not particularly limited, but is, for example, 22 to 30°C.

[0043] The rolling step in the present invention is a step of rolling the dough obtained in the above kneading step in two or more directions, and can be carried out using a rolling pin, rolling rollers, etc. Here, rolling in two or more directions means that the dough is rolled in one direction, and then rolled again in a direction different from the rolling direction, and the angle formed by such multiple rolling directions (the smaller of the crossing angles between the two directions) is preferably 45° or more, more preferably 60° or more, and most preferably 80 to 90°.

[0044] The rolling step in the present invention is preferably carried out using a rolling roller. When rolling the dough in two or more directions, it is preferable to roll the dough in one direction with a rolling roller, and then roll it again in a direction different from the rolling direction with a rolling roller once or multiple times.

[0045] The dough obtained in the kneading process is rolled in one direction with a rolling roller, and then rolled again with a rolling roller in a direction different from the first rolling direction. This operation is repeated one or more times, whereby a noodle band in which the gluten fibers in the dough are oriented in multiple directions and are not biased can be produced with good workability.

[0046] The rolling roller is not particularly limited as long as it is a rolling machine using rolls, and an example thereof will be described below with reference to FIG.

[0047] The rolling roller 2 has a work table 21 and a noodle sheet rolling device 22 arranged at one end of the work table 21. The noodle sheet rolling device 22 is composed of a pair of an upper roll 25 and a lower roll 26, and the upper roll 25 and the lower roll 26 are driven by a driving source such as a motor (not shown) to rotate in opposite directions about the center line of each roll and in a direction to push the noodle sheet upward.

[0048] While the upper roll 25 and the lower roll 26 are rotating, dough that has been flattened on the work table 21 is pushed into the entrance 23 of the noodle sheet roll 22, where it is rolled between the upper roll 25 and the lower roll 26. The rolled dough is then sent out to the exit 24 of the noodle sheet roll 22.

[0049] The noodle sheet roll 22 in the present invention is not limited to a configuration of two rolls as described above, and the noodle sheet roll 22 may include one roll or three or more rolls. In addition, the surface shape of the roll is not limited, and the dough surface after rolling may be wavy or flat.

[0050] As described above, the operation of rolling the dough in one direction with rolling rollers and then rolling it again with rolling rollers in a direction different from the rolling direction may be performed manually by removing the dough from outlet portion 24, changing the direction of the dough and pushing it into inlet portion 23, or may be configured such that multiple noodle sheet rolls 22 are prepared and a belt conveyor is disposed between the outlet portion 24 of one noodle sheet roll 22 and the inlet portion 23 of another noodle sheet roll 22 so that the dough can be automatically changed direction and pushed in.

[0051] The thickness of the dough after the rolling step (thickness of the noodle skin) is not particularly limited, but is, for example, 1 to 4 mm, and preferably 1.5 to 3 mm. The thickness of the dough can be adjusted by known methods, for example, by adjusting the gap between the upper roll 25 and the lower roll .

[0052] In the rolling process, flour may be used to prevent the dough from sticking to the work table 21, the noodle roll 22, and other rolling tools such as a rolling pin. Potato starch, corn starch, sago starch, tapioca starch, and processed products thereof can be used as the raw material for the flour.

[0053] An aging step may be carried out between the kneading step and the rolling step, and between multiple rolling operations in the rolling step. The time and temperature required for the aging step can be set appropriately depending on the desired type of noodle skin and the mass of the dough.

[0054] The maturation process can be carried out, for example, by storing the mixture at a temperature of 15 to 25°C for 1 to 12 hours, and can also be carried out multiple times between the kneading process and the rolling process, during the rolling process, or after the rolling process.

[0055] In the method for producing noodle skin according to the present invention, after the above-mentioned kneading step and rolling step, a cutting step is carried out to obtain noodle skins (raw noodles or raw skins). The cutting step is a step in which the rolled dough is cut to form noodles or skins according to the desired type of noodle skin.

[0056] Any method may be used for the cutting step, examples of which include cutting using a die, cutting with a slitter with multiple cutting blades provided at specified intervals, cutting with a rotary blade with multiple cutting blades provided at specified intervals on the surface of a roller, and knife cutting in which a knife is moved up and down to cut from the edge of the noodle dough to cut out individual noodle strands.

[0057] In the cutting step, the rolled dough may be cut one by one, or multiple pieces may be stacked and cut. The dough may also be cut in a folded state. In this case, flour can be used as needed to prevent the dough pieces from sticking to each other when in contact, and to prevent the dough from sticking to the tool used for cutting.

[0058] The noodle skins obtained by the noodle skin manufacturing method of the present invention can be packed into packaging bags or the like and distributed refrigerated or at room temperature, or they can be dried or frozen before distribution.

[0059] Furthermore, the noodle skin obtained by the noodle skin manufacturing method of the present invention can be filled with a filling such as a mixture of meat and vegetables, if necessary, depending on the type of desired noodle skin, shaped, and then heat-treated before consumption. Equipment known to those skilled in the art can be used for the heat treatment. Various conditions such as heating temperature and heating time can be appropriately set depending on the type and size of the desired noodle skin, etc.

[0060] The above-mentioned heat treatment method is preferably boiling in hot water, and is particularly suitable for use as noodles for stewing that are stewed for a long time, for example, 10 minutes or more longer than the boiling time that results in a boiling yield of 160% for the raw noodles or raw skin. Examples of such noodles for stewing include stewed udon, udon and Chinese noodles eaten as a finishing touch to a hot pot dish using the soup after the dish has been eaten, boiled dumplings, wontons, etc.

[0061] The boiling yield is the mass (%) of the noodle skin after boiling relative to the mass of the raw noodles or raw skin. In other words, the boiling time that results in a boiling yield of 160% is the boiling time required for the noodles or raw skin to absorb water until their mass is 1.6 times the mass of the raw noodles or raw skin.

[0062] Therefore, if the raw noodles or raw skin are boiled for 10 minutes or more longer than the boiling time that results in a boiling yield of 160%, the noodles or raw skin will be boiled for a long time, making it easier to achieve the effect of boiling resistance of the present invention. EXAMPLES

[0063] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples in any way.

[0064] [Materials and equipment used] Chinese noodle flour: "Tendanshin" (product name, manufactured by Nitto Fuji Flour Milling Co., Ltd.) Flour for boiled dumplings: "Omen Kagami" (product name, manufactured by Nitto Fuji Flour Milling Co., Ltd.) Powdered kansui red: "Powdered kansui (red)" (product name, manufactured by Oriental Yeast Co., Ltd.) Mochi flour: US Soft White wheat flour Domestic glutinous wheat flour: "Mochihime" (product name, manufactured by Heiwa Flour Milling Co., Ltd.) Emulsified oils and fats: "Super Frenzy M" (product name, manufactured by Riken Vitamin Co., Ltd.) Hand-kneading noodle machine: "Sanuki Noodle Machine M305" (product name, manufactured by Sanuki Noodle Machine Co., Ltd., mixing blade surface area: 63,000 mm 2 Mixer capacity: 23.8L (measured value) Pin mixer: V-967 type pin mixer (product name, manufactured by Tokyo Menki Co., Ltd., mixing blade surface area: 12,000 mm 2 Mixer capacity: 9.1L (measured value) Roll noodle making machine: V-825 type roll noodle making machine (product name, manufactured by Tokyo Menki Co., Ltd.)

[0065] [Test Example 1] According to the formulation shown in Table 1, various powdered raw materials, powdered kansui, salt, and water were added to a manual kneading noodle-making machine and the kneading process was carried out using the noodle-making machine. After a few minutes of resting time, the noodle was rolled and then cut with a knife to a width of 2.2 mm and a thickness of 1.6 mm to obtain Chinese noodles.

[0066] The hand-kneading type noodle-making machine includes the hand-kneading type mixer and kneader of the present invention and a rolling roller. In the rolling step, the noodle is rolled in one direction by the rolling roller, and then rolled again in a direction different from the rolling direction by the rolling roller, multiple times.

[0067] The condition of the dough in the rolling process was evaluated with a score of 10 for a good hardness suitable for noodle making, 8 for slightly soft, 6 for moderately soft, and 4 for very soft. The results are shown in the lower part of Table 1.

[0068] 130 g of the obtained Chinese noodles were put into boiling water, and while checking the state of the noodles, the noodles were boiled until the core was gone. The boiling time required for each noodle is shown in the lower part of Table 1. The boiling time reduction rate was calculated by the following formula (1) using the boiling time of Comparative Example 1 as the standard. Furthermore, the boiling time reduction effect was evaluated from the calculated boiling time reduction rate as follows: 41% or more = 10 points, 31% to 40% = 8 points, 21% to 30% = 6 points, 11% to 20% = 4 points, 1% to 10% = 2 points, and 0% or less = 0 points. The results are shown in the lower part of Table 1.

[0069] Boiling time reduction rate (%) = (1-boiling time / standard boiling time) x 100 (1) The boiled noodles were put into the soup, and 10 expert panelists tasted the noodles and rated their texture along with a score. The score was calculated by averaging the scores on a 10-point scale (1 to 10, with 1 being no chewiness and 10 being very chewy). The results are shown in the lower part of Table 1.

[0070] [Table 1] As shown in Table 1, Examples 1-1 to 1-5, which contain glutinous wheat flour in the flour, had a better dough state despite the amount of water added being greater than Comparative Example 1, which does not contain glutinous wheat flour in the flour, and also had a shorter boiling time and a chewier texture than Comparative Example 1. Furthermore, Examples 1-3 to 1-5, which contain 50 parts by mass or more of glutinous wheat, were able to shorten the boiling time even further and obtain a chewier texture.

[0071] [Test Example 2] According to the composition shown in Table 2, various powdered raw materials, powdered kansui, salt, and water were fed into a kneading machine shown in Table 2 to carry out a kneading process, and then a rolling process was carried out using a rolling machine shown in Table 2. The noodles were then cut into pieces with a width of 2.2 mm and a thickness of 1.6 mm using a knife blade to obtain Chinese noodles. The obtained Chinese noodles were boiled in the same manner as in Test Example 1.

[0072] When the hand-kneading type noodle-making machine in Table 2 was used for the rolling process, it was performed in the same manner as in Test Example 1. The pin-type mixer in Table 2 does not correspond to the hand-kneading type noodle-making machine defined in the present invention, and the roll noodle-making machine in Table 2 rolls the dough in one direction.

[0073] The dough and Chinese noodles obtained were evaluated for dough condition, boiling time, boiling time reduction rate, and texture in the same manner as in Test Example 1. Here, in calculating the boiling time reduction rate, Example 2-1 was based on Comparative Example 2-1, and Example 2-2 was based on Comparative Example 2-2. The results are shown in the lower part of Table 2.

[0074] [Table 2] As shown in Table 2, Examples 2-1 and 2-2, which were rolled in two directions using a hand-kneading mixer, had a better dough condition, required a shorter boiling time, and had a chewy texture than Comparative Examples 2-1 and 2-2, which were rolled in one direction without using a hand-kneading mixer.

[0075] [Test Example 3] According to the compositions shown in Tables 3 and 4, various powdered raw materials, powdered kansui, salt, and water were fed into a kneading machine shown in Tables 3 and 4 to carry out the kneading process, and then a rolling process was carried out using a rolling machine shown in Tables 3 and 4. Chinese noodles were obtained by cutting the noodles into pieces with a width of 2.2 mm and a thickness of 1.6 mm with a knife blade. The rolling process using the manual kneading noodle-making machine was carried out in the same manner as in Test Example 1.

[0076] The dough condition of the obtained Chinese noodles was evaluated in the same manner as in Test 1.

[0077] 130 g of the obtained Chinese noodles were put into boiling water and boiled for 30 minutes.

[0078] The noodles that had been simmered for 30 minutes were evaluated for their resistance to stewing by how difficult they were to break when picked up with chopsticks. The evaluation was done with a score of 10 for very difficult to break, 7 for difficult to break, 4 for slightly easy to break, and 1 for easy to break.

[0079] The scores for the dough condition and the evaluation of stewing resistance are shown in the lower part of Tables 3 and 4.

[0080] [Table 3]

[0081] [Table 4] As shown in Tables 3 and 4, Examples 3-1 and 3-2, which contained glutinous wheat flour in the flour and were rolled in two directions using a hand-kneading mixer, were less likely to break when picked up with chopsticks and had higher resistance to boiling than Comparison Example 3-1, which did not contain glutinous wheat flour in the flour, and Comparison Examples 3-2 and 3-3, which did not use a hand-kneading mixer and were rolled in one direction.

[0082] [Test Example 4] The dough and Chinese noodles obtained in the same manner as in Test Example 1 using the formulations shown in Table 5 were evaluated for dough condition, boiling time reduction rate, and texture in the same manner as in Test Example 1. The results are shown in the lower part of Table 5.

[0083] [Table 5] As shown in Table 5, Examples 1-3, which used glutinous wheat belonging to the US Soft White wheat, were able to shorten the boiling time and obtain a chewier texture than Example 4, which used a glutinous wheat other than US Soft White wheat.

[0084] [Test Example 5] Using the formulation shown in Table 6 and a hand-kneading noodle-making machine, dough and Chinese noodles were obtained in the same manner as in Test Example 3. The dough condition and stewing resistance were evaluated in the same manner as in Test Example 3. The results are shown in the lower part of Table 6.

[0085] [Table 6] As shown in Table 6, Example 3-1, which used glutinous wheat belonging to the US Soft White wheat species, was less likely to break when picked up with chopsticks and had higher resistance to boiling than Example 5, which used glutinous wheat other than US Soft White wheat.

[0086] [Test Example 6] Using the composition shown in Table 7, the kneading and rolling processes were carried out in the same manner as in Test Example 2, and the mixture was then cut with a knife into pieces 2.2 mm thick and 8.5 cm in diameter to obtain boiled dumpling skins.

[0087] The obtained boiled dumpling skin was stuffed with a seasoned mixture of meat and vegetables so that the weight ratio of the skin to the filling was 1:1, to obtain boiled dumplings.

[0088] The dough state, boiling time reduction rate, and texture of the obtained dough and boiled dumplings were evaluated in the same manner as in Test Example 1. Here, the boiling time reduction rate was calculated based on Comparative Example 5. The results are shown in the lower part of Table 7.

[0089] [Table 7] As shown in Table 7, Example 6, which contained glutinous wheat flour in the flour and was rolled in two directions using a hand-kneading mixer, was able to shorten the boiling time and obtain a chewier texture than Comparison Example 5, which did not contain glutinous wheat flour in the flour.

[0090] [Test Example 7] Using the formulation shown in Table 8, boiled dumpling wrappers and boiled dumplings were obtained in the same manner as in Test Example 6.

[0091] The obtained boiled dumplings were evaluated for dough state and boiling resistance in the same manner as in Test Example 3, except that they were placed in boiling water and boiled for 40 minutes. The results are shown in the lower part of Table 8.

[0092] [Table 8] As shown in Table 8, Examples 7 to 8, which contain glutinous wheat flour in the flour and are rolled in two directions using a hand-kneading mixer, are less likely to break when picked up with chopsticks than Comparison Example 6, which does not contain glutinous wheat flour in the flour, and have high resistance to boiling. [Explanation of symbols]

[0093] 1. Manual kneading machine 11 Container L axis direction 12a, 12b Rotation axis 13a, 13b Kneading blade 2 Roller 21 Workbench 22 Noodle roll 23 Entrance 24 Exit section 25 Upper roll 26 Lower roll

Claims

1. The method for producing noodle skin comprises a kneading step of adding water to a raw material for noodle skin, the raw material containing 3 to 100 mass% of glutinous wheat flour in grain flour, and kneading the raw material using a manual kneading machine, and a rolling step of rolling the dough obtained in the kneading step in two or more directions.

2. The method for producing noodle skin according to claim 1, wherein the glutinous wheat flour is US Soft White wheat.

3. The method for producing a noodle skin according to claim 1, wherein the amount of water added to the raw material for the noodle skin is 40 parts by mass or more per 100 parts by mass of the grain flour.

4. The method for producing a noodle skin according to claim 1 , wherein the kneading step is carried out under reduced pressure.

5. The method for producing a noodle skin according to any one of claims 1 to 4, wherein the noodle skin is used for applications in which the noodle skin will be boiled for at least 10 minutes longer than the boiling time that results in a boiling yield of 160% for the raw noodles or raw skin.

Images