Method for improving physical properties of noodle skin

Abstract

To retain a favorable quality of a stuffed food for a long period of time by suppressing changes in physical properties and texture of a noodle skin caused by transfer of moisture and oil from a filling to the noodle skin during storage of the stuffed food, and preventing weakening and breakage of the noodle skin.SOLUTION: This method for producing the filled bean jam food is provided by adding a fermentation seed for noodle skin containing a lactic acid bacterium fermentation product of cereal flour and dextran to the noodle skin so as to obtain the filled bean jam food holding the palate feeling such as moist feeling, glutinous feeling, softness, meltability in the mouth and crispness for a long period.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a fermented starter for use in noodle wrappers for filled foods such as gyoza, xiaolongbao, and spring rolls, and a method for improving the physical properties of noodle wrappers using the fermented starter. [Background technology]

[0002] Filled foods such as dumplings, xiaolongbao, and spring rolls can be cooked in a variety of ways, including baking, steaming, or frying, making them a staple in the chilled and frozen food sections of supermarkets. Chilled dumplings include those sold as steamed dumplings, with the manufacturer handling the steaming process after filling (hereafter abbreviated as "steamed dumplings"), and those sold without being steamed after filling, with the noodle skins not being heated (hereafter abbreviated as "raw dumplings"). Some spring rolls are also sold in the chilled section without being cooked after filling.

[0003] Even if storage temperature and other factors are properly controlled between immediately after production and consumption, the quality of these filled foods is susceptible to change. For example, in both steamed and raw dumplings, the folds in the noodle skin, created during the shaping process, lose moisture and dry out during storage, resulting in a condition known as whitening or white aging. Whitened noodle skins in filled foods lose their transparency and luster, become more white, and become hard and brittle in texture. Furthermore, even after heat treatment, whitened noodle skins in filled foods remain hard or have a chewy texture that makes them difficult to chew. Meanwhile, the noodle skins in such filled foods become brittle due to the transfer of moisture and oil from the filling, causing the bottom of the filled food to tear when removed from the product tray, or losing the chewy and crispy texture inherent in the thickness of the skin.

[0004] In response to these issues, Patent Document 1 discloses a method for preventing noodle skins from sticking together before and after heat treatment, in which at least one selected from the group consisting of gum arabic, gum ghatti, and soybean polysaccharides is dispersed in water or edible oil during cooking. It also discloses the use of at least one selected from the group consisting of gum arabic, gum ghatti, and soybean polysaccharides as a dusting flour, batter, or coating flour.

[0005] Patent Document 2 discloses the use of at least one selected from the group consisting of guar gum, carrageenan, xanthan gum, and agar dissolved in water as an anti-seizing solution. Patent Document 3 discloses that a composition containing grain flour, a starch hydrolysate, and a thickening polysaccharide maintains the crispy texture of the noodle skin of a baked filled food. Patent Document 4 discloses that a batter for deep-fried filled foods containing one or more starches selected from the group consisting of sago starch, tapioca starch, corn starch, waxy corn, and wheat starch, a lipophilic emulsifier with an HLB (hydrophilic lipophilic balance) of 2 to 5, and a thickener is effective in preventing the noodle skin from sticking and imparting and maintaining a crispy texture.

[0006] As such, the above-mentioned solutions have been proposed to date for improving the manufacturing suitability of noodle skins and improving texture. However, these conventional methods have sometimes failed to produce consistent results or the results varied depending on factors such as the food factory environment and the characteristics of the filled food itself. For these reasons, a new solution was needed.

[0007] Meanwhile, in bread production, fermented flavors and leavens (hereinafter, fermented flavors and leavens will be abbreviated as "lean starters") are used as secondary ingredients. Lean starters are fermented foods made by fermenting grain flour, fruits, vegetables, etc. as substrates with lactic acid bacteria or yeast. It is known that mixing a leaven into bread dough can provide effects such as imparting flavor, improving texture, improving dough properties, and increasing shelf life. Currently, commercial leaven products focusing on various functions are being developed and sold, and one of these is a leaven containing dextran produced by lactic acid bacteria. It is known that a leaven containing dextran improves the softness and moistness of bread and is also effective in inhibiting starch retrogradation during storage. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2020-115850 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-106590 [Patent Document 3] International Publication No. 2004-004493 [Patent Document 4] Japanese Patent Application Laid-Open No. 2005-348699 [Patent Document 5] International Publication No. 2014 / 010548 [Patent Document 6] International Publication No. 2021 / 210126 [Non-patent literature]

[0009] [Non-Patent Document 1] G. Lacaze, et al., Emerging fermentation technologies: Development of novel sourdoughs, “Food Microbiology”, vol. 24, 2007, p. 155-160 Summary of the Invention [Problem to be solved by the invention]

[0010] The problem to be solved by the present invention is to maintain the desirable quality of an encased food for a long period of time by suppressing changes in the physical properties and texture of the noodle skin caused by the transfer of moisture and oil from the filling to the noodle skin during storage of the encased food, and by preventing the noodle skin from becoming brittle and breaking. [Means for solving the problem]

[0011] As a result of extensive research to solve the above problems, the inventors discovered that by adding a fermentation starter containing a lactic acid bacteria fermentation product of grain flour and dextran to the noodle skin of an enrobed food product, it is possible to inhibit the transfer of moisture and oil from the filling to the noodle skin that occurs during storage of the enrobed food product, and to inhibit changes in the physical properties and texture of the noodle skin, leading to the present invention.

[0012] That is, the present invention provides a fermented starter for noodle skins, which contains a lactic acid bacteria fermentation product of cereal flour and dextran.

[0013] The present invention also provides a method for improving the physical properties of noodle skin, which comprises adding a fermentation starter containing a lactic acid bacteria fermentation product of cereal flour and dextran to a noodle skin material.

[0014] The present invention also provides a method for improving the physical properties of noodle skins, in which the amount of the fermentant added is 0.5 to 1 part by weight per 100 parts by weight of grain flour contained in the noodle skin material.

[0015] The present invention also provides a noodle skin comprising a lactic acid bacteria fermentation product of cereal flour and dextran.

[0016] The present invention also provides a stuffed food product having a noodle skin containing a lactic acid bacteria fermentation product of cereal flour and dextran. [Effects of the Invention]

[0017] According to the present invention, by adding a fermentation starter containing a lactic acid bacteria fermentation product of cereal flour and dextran to the noodle skin of an encased food, the migration of moisture and oil from the filling to the noodle skin that occurs during storage of the encased food can be suppressed, thereby suppressing changes in the physical properties and texture of the noodle skin. The present invention also prevents the noodle skin from becoming brittle and breaking due to the migration of moisture and oil to the noodle skin. Therefore, according to the present invention, the moistness, chewiness, softness, melt-in-the-mouth texture, and crispness of the noodle skin can be improved or maintained during storage of the encased food, and a desirable texture like that of freshly made noodle can be maintained for an extended period of time. [Brief explanation of the drawings]

[0018] [Figure 1] FIG. 1 is a diagram showing the results of a sensory evaluation of dumplings stored for 8 days in an example of the present invention. [Figure 2] FIG. 1 is a graph showing the results of a sensory evaluation of dumplings stored for 12 days in an example of the present invention. [Figure 3] FIG. 1 is a graph showing the results of a sensory evaluation of dumplings stored for 15 days in an example of the present invention. [Figure 4] FIG. 1 is a diagram showing the results of a sensory evaluation of dumplings stored for 8 days in an example of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0019] (Fermented starter for noodle skin) The present invention provides a fermented starter for noodle skins.

[0020] As used herein, the term "fermented starter" refers to a fermented starter generally used as an ingredient in bread making, confectionery making, etc. As used herein, the term "fermented starter" encompasses fermented flavors and fermented flavor liquids, etc. Generally, a fermented starter is a fermented food obtained by fermenting grain flour, fruits, vegetables, etc. as a substrate with lactic acid bacteria or yeast, and is mixed into bread dough to impart effects such as flavor, texture improvement, improvement of dough properties, and shelf life.

[0021] The leaven of the present invention is a leaven for use in the noodle skin of an encased food. The leaven of the present invention is used to improve the physical properties of the noodle skin of an encased food, and can also be called a noodle skin physical property improver. By adding the leaven of the present invention to the noodle skin or noodle skin material of an encased food, it is possible to suppress changes in the physical properties and texture of the noodle skin caused by the transfer of moisture and oil from the filling to the noodle skin during storage of the encased food, and to prevent the noodle skin from becoming brittle and breaking, thereby maintaining the desirable quality of the encased food for a long period of time.

[0022] The fermented starter for noodle skin of the present invention contains a lactic acid bacteria fermentation product of cereal flour and dextran.

[0023] The lactic acid bacteria fermentation product of cereal flour used in the present invention includes a culture or fermented product obtained by fermenting a mixture of cereal flour or enzyme-treated cereal flour, lactic acid bacteria, and water. The lactic acid bacteria fermentation product can be in any form, such as liquid, paste, dough, powder, or solid.

[0024] Specifically, the lactic acid bacteria fermentation product used in the present invention may be a fermentation product obtained by adding lactic acid bacteria to a raw material containing cereal flour or an enzyme-treated cereal flour, further adding water as needed, and culturing the mixture at a pH of 4.5 or less, at 15 to 40°C (preferably 25 to 35°C), for 3 hours to 5 days (preferably 12 to 72 hours), either statically or with stirring. Here, one type of lactic acid bacteria may be cultured alone, or two or more types may be co-cultured in combination. Microorganisms such as yeast may also be co-cultured as appropriate.

[0025] In addition to grain flour or enzyme-treated products thereof, the raw materials for the lactic acid bacteria fermentation product used in the present invention may, if necessary, contain carbon sources such as sucrose and glucose; nitrogen sources such as ammonium salts, nitrates and casein hydrolysates; inorganic substances such as sodium chloride, potassium chloride, calcium chloride, magnesium sulfate, calcium carbonate, potassium monohydrogen phosphate, potassium dihydrogen phosphate, magnesium phosphate, potassium phosphate, ferrous sulfate, calcium chloride, manganese sulfate, zinc sulfate and copper sulfate; vitamins such as pantothenic acid, biotin, thiamine and nicotinic acid; amino acids such as alanine and glutamic acid; and organic acids other than citric acid, and may be added and subjected to fermentation by lactic acid bacteria.

[0026] The flour used in preparing a lactic acid bacteria fermentation product refers to flour obtained from grains such as wheat, rice, barley, and rye, or a combination (mixture) of these. The flour used in preparing a lactic acid bacteria fermentation product is preferably wheat flour. The wheat flour can be, for example, one or more of strong flour, semi-strong flour, medium-strength flour, weak flour, or whole wheat flour. From the viewpoints of workability and quality stability, the wheat flour is preferably semi-strong flour or medium-strength flour, and more preferably semi-strong flour. Furthermore, wheat flour may be used in combination with other grain flours. Examples of other grain flours include flour obtained from grains such as rice, barley, and rye.

[0027] The enzyme-treated cereal flour may be, for example, cereal flour treated with amylase or protease, or both.

[0028] The lactic acid bacteria used to prepare the lactic acid bacteria fermentation product may be lactic acid bacteria that do not have the ability to produce dextran, or lactic acid bacteria that have the ability to produce dextran. As the lactic acid bacteria, lactic acid bacteria that perform lactic acid fermentation using flour as a substrate may be used, or lactic acid bacteria that do not have the ability to assimilate flour may be used. When using lactic acid bacteria that do not have the ability to assimilate flour, a lactic acid bacteria fermentation product can be obtained by adding assimilable sugars to the flour and then performing lactic acid fermentation.

[0029] Examples of lactic acid bacteria used in preparing lactic acid fermentation products include Enterococcus durans, Companilactobacillus alimentarius (formerly Lactobacillus alimentarius), Levilactobacillus brevis (formerly Lactobacillus brevis), Lactobacillus delburueckii subsp.bulgaricus, Lacticaseibacillus casei (formerly Lactobacillus casei), Companilactobacillus farciminis (formerly Lactobacillus farciminis), Limosilactobacillus fermentum (formerly Lactobacillus fermentum), Fructilactobacillus fructivorans (formerly Lactobacillus fructivorans), Lactobacillus gallinarum gallinarum, Lactobacillus gasseri, Lactobacillus helveticus, Levilactobacillus namurensis (formerly Lactobacillus namurensis), Companilactobacillus paralimentarius (formerly Lactobacillus paralimentarius), Lactiplantibacillus plantarum subsp.plantarum (formerly Lactobacillus plantarum), Furfurilactobacillus rossiae (formerly Lactobacillus rossiae), Ligilactobacillus salivarius (formerly Lactobacillus salivarius), Fructilactobacillus sanfranciscensis (formerly Lactobacillus sanfranciscensis), Leuconostoc citreum, Leuconostoc mesenteroides subsp. mesenteroides, Weissella Examples of lactic acid bacteria that can be used include Weissella cibaria, Weissella confusa, Weissella paramesenteroides, Pediococcus argentinicus, Pediococcus inopinatus, Pediococcus pentosaceus, and Lactococcus lactis subsp. lactis. These lactic acid bacteria can be used alone or in combination.

[0030] Lactic acid bacteria capable of producing dextran are not particularly limited, but examples that can be used include the genera Weicella, Pediococcus, and Leuconostoc. Examples of the Weicella genus include W. confusa, and examples of the Pediococcus genus include Ped. pentosaceus. Among these, the Weicella genus is preferred, and W. confusa is more preferred, due to its high dextran production ability.

[0031] Dextran is a type of exopolysaccharide produced by lactic acid bacteria, and is a homopolysaccharide in which glucose units are linked via α-1,6 bonds. The dextran contained in the fermentation agent of the present invention may be dextran produced in a lactic acid bacteria fermentation product by using lactic acid bacteria capable of producing dextran, or may be dextran added separately from the lactic acid bacteria fermentation product.

[0032] The lactic acid bacteria fermentation product used in the present invention may be a dextran-containing fermentation product fermented using lactic acid bacteria capable of producing dextran. Examples of dextran-containing fermentation products include cultures and fermented products obtained by fermenting a mixture of cereal flour or enzyme-treated cereal flour, sucrose, lactic acid bacteria capable of producing dextran, and water. Sucrose is a precursor to dextran and serves as a primer for dextran production. Lactic acid bacteria capable of producing dextran break down sucrose contained in the fermentation raw material into glucose and fructose, and then link only the glucose to produce dextran.

[0033] When lactic acid bacteria capable of producing dextran are used, the lactic acid bacteria fermentation product used in the present invention can be obtained, for example, by the method described in Non-Patent Document 1. That is, lactic acid bacteria capable of producing dextran are screened from traditionally made homemade sourdough or dairy products, and then cultured in a growth medium. The bacteria are then inoculated into a medium containing cereal flour such as wheat flour or rye flour, sucrose, and water, and fermented to obtain a lactic acid bacteria fermentation product containing dextran. In addition to dextran, the lactic acid bacteria fermentation product may contain organic acids, peptides, amino acids, sugars, and the like produced in typical lactic acid fermentation. The lactic acid bacteria fermentation product prepared in this manner may be used as the fermented starter for noodle skin of the present invention as is, or other ingredients may be added to produce the fermented starter for noodle skin of the present invention.

[0034] To selectively culture lactic acid bacteria from sourdough or dairy products, MRS medium or BCP-supplemented plate count medium can be used. Furthermore, to further select dextran-producing bacteria from lactic acid bacteria, MRS agar medium containing 4% sucrose can be used, and colonies coated with exopolysaccharides can be selected for screening. The growth medium is not particularly limited as long as it allows the dextran-producing bacteria to grow well, and MRS medium can be used, for example. There are no particular restrictions on the conditions for inoculating dextran-producing bacteria into a medium containing cereal flour such as wheat flour or rye flour, sucrose, and water, and fermenting the medium. For example, the conditions described in Non-Patent Document 1 may be a fermentation temperature of 25°C, a fermentation endpoint of less than pH 4, and an acidity of 40 mL / 0.1 N NaOH / 10 g.

[0035] When preparing a lactic acid bacteria fermentation product using lactic acid bacteria capable of producing dextran, the raw materials can be, for example, fermentation substrates such as flour or an enzyme-treated product of flour, sucrose, and a preculture solution of lactic acid bacteria capable of producing dextran. For example, raw materials other than the preculture solution of lactic acid bacteria capable of producing dextran can be mixed with water in advance to prepare a dextran production medium. The amount of flour or enzyme-treated product of flour used is not particularly limited, but may be 10 to 50 wt% and preferably 20 to 40 wt% in terms of the proportion of the final lactic acid bacteria fermentation product. The amount of sucrose used is not particularly limited, but may be 5 to 30 wt% and preferably 10 to 25 wt% in terms of the proportion of the final lactic acid bacteria fermentation product. The amount of water used is not particularly limited, but may be 35 to 75 wt%, preferably 45 to 70 wt%, and more preferably 25 to 35 wt% in terms of the proportion of the final lactic acid bacteria fermentation product.

[0036] Lactic acid bacteria capable of producing dextran may be cultured separately under culture conditions suitable for the lactic acid bacteria to prepare a preculture solution, which may then be added to the dextran production medium. The amount of preculture solution added to the dextran production medium depends on the amount of bacterial cells in the preculture solution, but may be, for example, 5 to 10 parts by weight per 100 parts by weight of the dextran production medium.

[0037] These raw materials may be mixed in a suitable container, and then the pH may be adjusted to around 7 as necessary, and the culture may be performed at 25 to 35° C. for 24 to 48 hours. The culture may be static culture, or culture may be performed while stirring continuously or intermittently at a rotation speed that does not cause particles in the culture medium to settle.

[0038] As a method for obtaining a lactic acid bacteria fermentation product using lactic acid bacteria capable of producing dextran, the methods described in Patent Documents 5 and 6 may be used, for example.

[0039] When dextran is added separately from the lactic acid bacteria fermentation product in the noodle skin fermentation starter of the present invention, the dextran is not particularly limited, but may be, for example, food-grade purified dextran, or a dextran-containing fermentation product cultured with lactic acid bacteria or the like capable of producing dextran. The dextran may be food-grade, and there are no particular limitations on its molecular weight, molecular structure, or degree of purification. For example, powdered dextran obtained by fractionating or purifying dextran obtained by fermenting lactic acid bacteria in a sucrose-containing medium may be used, or liquid dextran obtained by fermenting lactic acid bacteria in a wheat flour substrate may be used. Commercially available dextran or a composition containing dextran may be used as the dextran.

[0040] The mass-average molecular weight (Mw: average molecular weight) of the dextran used in the present invention is preferably 60,000 to 4,000,000, more preferably 60,000 to 3,000,000, and even more preferably 1,000,000 to 3,000,000. The average molecular weight of dextran can be measured, for example, by gel filtration chromatography using liquid chromatography.

[0041] The concentration of dextran in the fermented starter for noodle skin of the present invention is not particularly limited, but may be 0.5 to 15% by mass, preferably 0.5 to 10% by mass, more preferably 0.6 to 10% by mass, and even more preferably 0.6 to 7% by mass.

[0042] Here, the dextran concentration in the fermented mixture can be determined, for example, by removing starch, oligosaccharides, etc. from the fermented mixture using means such as centrifugation, and then measuring the amount of glucose produced by specific enzymatic decomposition with dextranase.

[0043] Specifically, the dextran concentration in the fermented starter can be measured using the following method. 1 g of lyophilized fermented starter was weighed into a 50 mL centrifuge tube as a sample, and 10 mL of 50% ethanol (volume) was added to the tube. After stirring, the solution was boiled at 100°C for 5 minutes and cooled twice in ice-cold water to adjust the temperature to 20-28°C. The resulting solution was centrifuged (3000 rpm, 10 minutes) to collect the precipitate. 20 mL of 50% ethanol (volume) was added, stirred, boiled at 100°C for 5 minutes, centrifuged (3000 rpm, 10 minutes) to collect the precipitate. 20 mL of citrate buffer was added to the precipitate, boiled at 100°C for 5 minutes, and centrifuged (3000 rpm, 10 minutes). The supernatant was divided into two equal portions and collected in two test tubes. To the purified sample obtained in this way, 2.5 mL of glucosidase solution was added to prepare solution A, and 2.5 mL of a mixture of dextranase and glucosidase was added to prepare solution B. Each solution was then subjected to an enzymatic reaction at 30°C for 48 hours. After the reaction was completed, the amount of glucose contained in the sample was quantified using a Glucose Kit C II Test Wako (manufactured by Wako Pure Chemical Industries, Ltd.). The amount of dextran (mass%) was calculated using the following formula:

[0044] Dextran content in fermented material (mass%) = {(mass of glucose in solution B - mass of glucose in solution A) × 10 × 0.9 × 2 / 500} × 100

[0045] The fermented starter for noodle skins of the present invention may consist solely of a lactic acid bacteria fermentation product of cereal flour and dextran. Furthermore, the fermented starter for noodle skins of the present invention may contain raw materials and ingredients other than the lactic acid bacteria fermentation product of cereal flour and dextran, as long as the effects of the present invention are not impaired. For example, the fermented starter for noodle skins of the present invention may optionally contain other ingredients such as inorganic salts such as sodium chloride, potassium chloride, and ammonium chloride; nucleic acids such as sodium inosinate and sodium guanylate; organic acids such as acetic acid, fumaric acid, succinic acid, lactic acid, and propionic acid; vitamins such as vitamin B1, vitamin B2, vitamin C, and vitamin E; alcohols such as ethanol and glycerol; sugars such as sucrose, glucose, maltose, and lactose; thickening polysaccharides such as gum arabic, alginic acid, carrageenan, xanthan gum, guar gum, tamarind gum, and pectin; excipients such as dextrin and various starches; amino acids, emulsifiers, flavorings, oils and fats, antioxidants, preservatives, and functional ingredients. These may be used alone or in combination of two or more.

[0046] The fermented starter for noodle skins of the present invention may also contain components produced by lactic acid fermentation of flour, such as organic acids, peptides, amino acids, and sugars. The fermented starter for noodle skins of the present invention may also contain, for example, organic acids produced in the lactic acid bacteria fermentation product by lactic acid fermentation. Examples of organic acids include acetic acid, fumaric acid, and succinic acid. Only one type of organic acid may be contained, or two or more types may be contained. The total concentration of organic acids contained in the fermented starter for noodle skins of the present invention is not particularly limited, but may be 0.5 to 5% by mass, preferably 0.5 to 4% by mass, more preferably 0.7 to 4% by mass, and even more preferably 0.8 to 3% by mass.

[0047] The concentrations of organic acids in the fermented starter for noodle skin of the present invention can be measured by capillary electrophoresis or high performance liquid chromatography. The concentrations of organic acids other than acetic acid can be measured in accordance with the method for measuring acetic acid concentration.

[0048] The fermented starter for noodle skin of the present invention may further contain extracellular polysaccharides other than dextran. Extracellular polysaccharides other than dextran refer to high molecular weight polysaccharides primarily composed of glucose that are released extracellularly by microorganisms such as lactic acid bacteria. High molecular weight polysaccharides also include high molecular weight polysaccharides with 1,6-, 1,3-, or 1,4-linkages that contain some fructose. Examples of high molecular weight polysaccharides include fructan, reuteran, and orturnan.

[0049] The fermented starter for noodle skins of the present invention can be in any form, such as a liquid, paste, dough, or powder. The fermented starter for noodle skins of the present invention can be, for example, a lactic acid bacteria fermentation product of grain flour itself, or a product to which dextran has been separately added, or a processed product of these. Processing treatments include, for example, concentration treatments, hot air treatments, hot air drying, steam drying, spray drying, and other drying treatments, separation and purification treatments, and decolorization treatments. The fermented starter for noodle skins of the present invention can also be powdered. When powdered, a drying powdering method, for example, can be used depending on the characteristics and properties of the fermented starter. For example, powdering can be achieved using a spray drying method, a freeze drying method, or a drum drying method.

[0050] The leaven for noodle skin of the present invention may be a commercially available leaven, or one prepared by the method described above. When using a commercially available leaven, any leaven of any desired properties and form may be used. For example, a leaven that is generally used as a secondary ingredient in bread may be used. Liquid leaven products available include Carmen (manufactured by Puratos), Carmen 50 (manufactured by Puratos), Awayuki (manufactured by Oriental Yeast), and Sourdmoist (manufactured by Mitsubishi Corporation Life Sciences). Powdered leaven products available include Pharmature MS-1 (manufactured by Mitsubishi Corporation Life Sciences).

[0051] (noodle skin) The present invention also provides a noodle skin comprising a lactic acid bacteria fermentation product of cereal flour and dextran.

[0052] In the noodle skin of the present invention, the lactic acid bacteria fermentation product of flour and dextran may be contained in the noodle skin as the above-mentioned fermentation starter for the noodle skin. Alternatively, the lactic acid bacteria fermentation product of flour and dextran may be prepared separately and then contained in the noodle skin.

[0053] The noodle skin of the present invention contains raw materials for preparing the noodle skin in addition to the lactic acid bacteria fermentation product of cereal flour and dextran. Known raw materials may be used as raw materials for the noodle skin, such as water, cereal flour (wheat flour, rice flour, etc.), starch (raw starch, modified starch, etc.), edible oils and fats (vegetable oils and fats, animal oils and fats), salt, sugars, eggs (liquid eggs, egg yolk powder, egg white powder, whole egg powder, etc.), skim milk powder, dietary fiber, gluten, amino acids, vitamins, minerals, extracts, emulsifiers, preservatives, alcohol preparations, oxidizing agents, pH adjusters, seasonings, flavorings, and colorings. The raw materials for the noodle skin are not limited to these, and any raw materials that can be used to produce noodle skins for filled foods can be used without limitation. These raw materials may be used alone or in combination of two or more. For example, the raw materials for the noodle skin may include at least cereal flour. Alternatively, the raw materials for the noodle skin may include at least cereal flour, salt, and water.

[0054] The noodle skin of the present invention can be produced, for example, by (1) kneading the raw materials for the noodle skin to prepare dough, (2) rolling the dough to prepare a noodle sheet, and (3) cutting the noodle sheet into the desired shape to obtain the noodle skin.

[0055] (1) In the step of kneading the raw materials for the noodle skin to prepare the dough, the raw materials for the noodle skin (e.g., cereal flour, salt, water, etc.) are kneaded to prepare the dough. At this time, the lactic acid bacteria fermentation product of cereal flour and dextran, or a leavening agent containing these, may be added to the raw materials for the noodle skin before kneading and kneaded together, or may be added to the dough after kneading. Preferably, the lactic acid bacteria fermentation product of cereal flour and dextran, or a leavening agent containing these, are added to the raw materials for the noodle skin before kneading and kneaded together. "Adding to the raw materials for the noodle skin before kneading" includes not only adding the leavening agent after the raw materials have been weighed, but also weighing the leavening agent simultaneously with the raw materials. Adding the leavening agent to the dough after kneading can cause the dough and the leavening agent to separate, break down gluten bonds within the dough, or disrupt the moisture balance due to water absorption by locally contained dextran, resulting in stickiness, dryness, and reduced dough extensibility.

[0056] (2) In the step of rolling out the dough to form a noodle sheet, the dough is rolled out using a rolling machine (roll-type noodle machine) or the like to form a strip-shaped noodle sheet.

[0057] (3) In the step of cutting the noodle sheet into the desired shape to obtain noodle skins, the noodle sheet can be cut or punched into the desired shape to produce noodle skins of the desired shape. The desired shape is not particularly limited, but may be, for example, circular, oval, rectangular, or the like.

[0058] The amounts of lactic acid bacteria fermentation product of cereal flour and dextran added to the noodle skin can be adjusted appropriately to suit the desired properties of the noodle skin, and are not particularly limited, but are typically 0.1 to 3 parts by weight, and preferably 0.5 to 1.0 parts by weight, of the fermentant per 100 parts by weight of the cereal flour contained in the noodle skin. Adding an amount of 0.1 part by weight or more of the fermentant can effectively improve the physical properties and texture of the noodle skin. Adding an amount of 3 parts by weight or less can suppress deterioration of dough formation in the noodle skin, prevent dough stickiness, and suppress a decrease in the extensibility of the noodle sheet.

[0059] The amount of water used for the noodle skin is not particularly limited, but may be 30 to 40 parts by weight, and preferably 31 to 36 parts by weight, per 100 parts by weight of the grain flour contained in the noodle skin. When a liquid leaven is added, the amount of water used for the noodle skin should be adjusted taking into account the water contained in the leaven. The amount of water can also be increased or decreased as appropriate depending on the properties of the kneaded dough. For example, when adding 10 parts by weight of a liquid leaven containing 50% water, the amount of water used for the noodle skin should be adjusted by decreasing it by 5 parts by weight.

[0060] The noodle skin production process may further include a fermentation step using yeast, but preferably does not include a fermentation step. If a fermentation step is included, the areas where the noodle skins of the filled food product overlap may not appear white, and it may be difficult to control the moisture transfer in the areas that cover the filling, making it difficult to evaluate the quality.

[0061] (wrapped food) The present invention also provides a stuffed food product having a noodle skin containing a lactic acid bacteria fermentation product of cereal flour and dextran.

[0062] The filled food of the present invention is composed of a noodle skin containing a lactic acid bacteria fermentation product of cereal flour and dextran, and a filling (generally referred to as "filling") at least partially covered by the noodle skin. The noodle skin in the filled food of the present invention can have the configuration described above for the noodle skin of the present invention. The number of outer skins (noodle skins) covering the filling may be one or two or more. The thickness of the noodle skin is not particularly limited and can be any thickness. Specific examples of filled foods include gyoza, shumai, xiaolongbao, wonton, spring rolls, baozi, and ravioli, with gyoza being preferred.

[0063] The filling in the filled food of the present invention is not particularly limited and may have a conventionally known structure depending on the type of filled food. For example, when the filled food is a dumpling, the filling may be a mixture of ground meat and ingredients such as finely chopped vegetables.

[0064] The filled food of the present invention includes at least a portion where the noodle skin covers the filling. The filled food of the present invention may further include a portion where the noodle skin overlaps to prevent leakage of the filling (commonly called "meat"). The shape of the filled food is determined by covering the filling, which has poor shape retention, with the noodle skin and shaping the noodle skin.

[0065] For example, when the filled food product of the present invention is a dumpling, the method for forming the noodle skin is not particularly limited, but for example, an appropriate amount of filling can be placed at the center, slightly toward or slightly toward the back, of a circular or oval stretched noodle skin, and the noodle skin can then be folded in half from the center line so as to sandwich the filling in. The overlapping portions of the noodle skins can then be pressed together as is to form a boat-shaped dumpling, or pleats can be made in one side of the noodle skin and pressed together to form a curved crescent-shaped dumpling, or the pleats on one side can be deeply woven to form a stronger curve to form a donut-shaped dumpling.

[0066] In the gyoza formed in this way, the part that covers the filling refers to the part consisting of the filling and the noodle wrapper, while the part where the noodle wrapper overlaps to prevent the filling from leaking out refers to the part consisting only of the noodle wrapper, which is sometimes called the "mimi" (ear).

[0067] When the filled food product of the present invention is a shumai, the method for shaping the noodle skin is not particularly limited, but for example, an appropriate amount of filling is placed in the center of a circularly stretched noodle skin, and the periphery of the noodle skin is folded over and pleated to fit the filling, forming the noodle skin into a bowl-like or semi-steamed shape. The filling may be exposed in the shumai portion. The shumai shaped in this way only has the portion of the noodle skin that covers the filling, and does not include the portion where the noodle skin overlaps to prevent leakage of the filling.

[0068] The filled food of the present invention may be a filled food that has been subjected to at least one heat treatment after at least a portion of the filling has been covered with a noodle skin (hereinafter also referred to as a "heated filled food"). The filled food of the present invention also includes a filled food that has not been subjected to a heat treatment after at least a portion of the filling has been covered with a noodle skin, or a filled food before the heat treatment (hereinafter also referred to as a "raw filled food").

[0069] Heat treatment methods include, for example, steaming, boiling, oil-based heating, oven heating, microwave heating, and baking. The baking equipment used for each heating treatment is not particularly limited, and can be any known device or appliance, or any equivalent device or appliance. For example, when baking is performed, using a frying pan, griddle, hot plate, or dumpling grill as the baking equipment can impart the good browned surface required for baking to the filled food. Steaming refers to a heat treatment using steam as a heat medium. Boiling refers to a heat treatment using water as a heat medium. Oil-based heating refers to a heat treatment using oil as a heat medium. Oven heating refers to a heat treatment using an oven. Microwave heating refers to a heat treatment using a microwave oven.

[0070] The filled food of the present invention may be one that has been baked. The baking conditions for the filled food of the present invention may be conditions under which at least a portion of the surface of the filled food (baked and heated filled food) is browned after baking. The baking conditions can be adjusted appropriately depending on the size of the filled food and the type of filling and noodle wrapper. For example, the heating temperature is usually 150 to 300°C, preferably 200 to 250°C, and the heating time is usually 1 to 30 minutes, preferably 3 to 10 minutes.

[0071] The filled food of the present invention may be one that has been subjected to a heat treatment other than baking. Heat treatments other than baking include, for example, steaming, boiling, cooking with oil, oven heating, and microwave heating. Another embodiment of the filled food of the present invention may be one in which an filled food (raw filled food) has been subjected to baking and at least one heat treatment selected from the group consisting of steaming, boiling, cooking with oil, oven heating, and microwave heating (hereinafter also referred to as "heat treatment other than baking"). When the filled food of the present invention is produced by baking and a heat treatment other than baking, the order in which the baking and the heat treatment other than baking are carried out is not particularly limited. The heat treatment other than baking may be carried out before or after baking, or may be carried out simultaneously with baking. For example, when an encased food (raw encased food) is subjected to baking and steaming, the baking and steaming can be performed in that order or in the reverse order. Alternatively, the baking and steaming can be performed simultaneously (i.e., steaming). The conditions for the heat treatment other than baking may be conditions that result in a browning of at least a portion of the surface of the encased food (baked encased food) after the baking and heat treatment other than baking, and can be adjusted appropriately depending on the type of heat treatment, the size of the encased food, the type of filling and noodle wrapper, etc.

[0072] The filled food of the present invention may be heat-treated to an extent that it is not suitable for eating. "To an extent that it is not suitable for eating" means that further heat treatment is required to make it suitable for eating. The heating method and conditions for heat-treating it to an extent that it is not suitable for eating are not particularly limited.

[0073] The filled food of the present invention may be a fresh filled food, a cooked filled food, or a filled food that has been heat-treated to an extent that it is not suitable for consumption, and then stored in a refrigerated state, for example, at -5°C to 10°C, and sold (chilled food). Even when stored in a refrigerator, the filled food of the present invention inhibits the transfer of moisture and oil from the filling to the noodle skin, thereby maintaining the physical properties and texture of the noodle skin. Even when stored in a refrigerator for a long period of time, the filled food of the present invention improves or maintains the moistness, chewiness, softness, melt-in-the-mouth texture, and crispness of the noodle skin, and does not feel powdery, maintaining a pleasant texture like that of freshly made food. Long-term storage is not particularly limited, but refers to storage for, for example, 8 days, 12 days, or 15 days.

[0074] The filled food of the present invention may be a fresh filled food, a cooked filled food, or a filled food that has been heat-treated to an extent that it is no longer suitable for eating, and then frozen, such as a frozen food. The freezing method and conditions, and the thawing method and conditions, are not particularly limited, and can be carried out by a known method or a method similar thereto.

[0075] The method for producing an enrobed food of the present invention includes a step of covering at least a portion of a filling with a noodle skin containing a lactic acid bacteria fermentation product of cereal flour and dextran to obtain a raw enrobed food. The method for producing an enrobed food of the present invention may also include a step of heat-treating the raw enrobed food to obtain a heated enrobed food (hereinafter also referred to as a "heat-treatment step"). The method for producing an enrobed food of the present invention may also include steps other than these steps (hereinafter sometimes abbreviated as "other steps"). The other steps are not particularly limited as long as they do not impair the effects of the present invention, and may be steps that are normally performed when producing enrobed foods.

[0076] For example, the method for producing an enrobed food of the present invention may include, as another step, a step of heating the enrobed food (raw enrobed food) before heat treatment to an extent that it is no longer suitable for eating. This step may be carried out before the heat treatment step, or may be carried out instead of the heat treatment step. The heating method and heating conditions in the step of heating to an extent that it is no longer suitable for eating are not particularly limited, as long as the enrobed food is brought to an appropriate state for eating. Heating methods include, for example, steaming, boiling, oven heating, and microwave heating.

[0077] Furthermore, the method for producing an enrobed food of the present invention may include, as another step, a step of freezing the enrobed food before heat treatment (raw enrobed food) or the enrobed food after heat treatment.

[0078] (Method for improving physical properties) The present invention provides a method for improving the physical properties of noodle skins. The method for improving the physical properties of noodle skins of the present invention comprises adding a fermentation starter containing a lactic acid bacteria fermentation product of cereal flour and dextran to a noodle skin material.

[0079] The material for the noodle wrapper can be any of the raw materials described above for preparing the noodle wrapper, and may include, for example, at least grain flour.

[0080] Methods for adding the leavening agent to the ingredients for the noodle skin include adding the leavening agent to the ingredients before kneading, or adding the leavening agent to the dough after the ingredients have been kneaded. For example, in the "(1) step of kneading the ingredients for the noodle skin to prepare dough" in the method for producing noodle skin described above, the leavening agent can be added to the ingredients for the noodle skin before kneading and then kneaded together, or the leavening agent can be added to the dough after kneading.

[0081] In the method for improving physical properties of the present invention, the amount of fermentation starter added is not particularly limited, but may be 0.1 to 3 parts by weight, and preferably 0.5 to 1 part by weight, per 100 parts by weight of grain flour contained in the noodle skin material.

[0082] The "improved physical properties" achieved by the method of the present invention refers to the suppression of the transfer of moisture and oil from the filling to the noodle skin during storage of an enclosed food made using a noodle skin, thereby suppressing changes in the physical properties and texture of the noodle skin. Specifically, when the method of the present invention is used to store an enclosed food for an extended period of time, the moistness, chewiness, softness, melt-in-the-mouth feel, and crispness of the noodle skin are improved or maintained, and the noodle skin does not feel powdery and maintains a pleasant texture like that of freshly made food. Long-term storage is not particularly limited, but refers to storage for, for example, 8 days, 12 days, or 15 days. The storage of the enclosed food referred to here is not particularly limited, but can be refrigerated or chilled, for example, at -5°C to 10°C.

[0083] Furthermore, with the method of the present invention, by adding a fermentation starter containing a lactic acid bacteria fermentation product of grain flour and dextran to the noodle skin material, it is possible to obtain the effect of improving the extensibility of the dough when rolling the noodle sheet, thereby increasing production efficiency.

[0084] In the present invention, the "moistness" of an enrobed food refers to the texture of the noodle skin of a heat-treated enrobed food, and is used when it is a desirable sensory characteristic. The "moistness" of an enrobed food and noodle skin refers, for example, to the sensation of the noodle skin being moderately moist when touching the overlapping portion of the noodle skin of a sold raw gyoza dumpling to prevent leakage of the filling, without the noodle skin feeling sticky or brittle or powdery to the hands or fingers. The "moistness" also refers to the sensation of the noodle skin not feeling hard and dry in the mouth when eaten after heat treatment, unlike rice crackers, nor sticking to the mouth or teeth like gum or caramel, but being chewable. If the moistness is not perceived, it is evaluated using sensory evaluation terms such as "dry."

[0085] In the present invention, the "chewy texture" of an encased food refers to the texture of the noodle skin of the encased food after heat treatment, and is used when it is a desirable sensory characteristic. The "chewy texture" of the noodle skin of an encased food is a texture used to describe a state in which the noodle skin of the encased food after heat treatment has a springy bite like cooked rice, and the chewed pieces do not easily fall apart in the mouth during mastication, and do not form lumps.

[0086] In the present invention, the "softness" of an encased food refers to the texture of the noodle skin of a heat-treated encased food, and is used when it is a desirable sensory characteristic. The "softness" of the noodle skin of an encased food is felt, for example, when the force required to bite through the encased food is small and it can be easily bitten through. Furthermore, the "softness" of the noodle skin of an encased food is felt, for example, when the food mass breaks down during mastication to the extent that it can be swallowed together with the filling. If softness is not felt, it is evaluated using sensory evaluation terms such as "hard."

[0087] In the present invention, the "melt-in-the-mouth" of an enrobed food refers to the texture exhibited by the noodle skin of a heat-treated enrobed food, and when it is a desirable sensory characteristic, it is evaluated as having "good melt-in-the-mouth." In the case of an enrobed food's noodle skin, "good melt-in-the-mouth" refers to a state in which the noodle skin is broken down into small pieces with an appropriate number of chews, and the chewed bolus is of a uniform size and does not cause difficulty in swallowing. On the other hand, "poor melt-in-the-mouth" refers to a state in which there are parts that are difficult to chew even after repeated chewing, or a part of the bolus remains large and cannot be swallowed together with the filling, or the more chewing is repeated, the more the bolus sticks to the teeth, making it difficult to eat (also known as "stickiness").

[0088] In the present invention, the "crispness" of an encased food refers to the texture exhibited by the noodle skin of a heat-treated encased food, and is evaluated as "crisp" when it is a desirable sensory characteristic. "Crispness" of the noodle skin of an encased food refers to a state in which the encased food can be easily bitten off. If the noodle skin has a rubbery or gum-like texture and cannot be easily bitten off with the teeth, it is evaluated as "badly crisp." Furthermore, if the encased food is extremely soft, it is difficult to sense the "crisp" texture itself. "Crispness" can be evaluated when the noodle skin of an encased food has a certain elasticity and tension to encase the filling.

[0089] In the present invention, the "chalkyness" of an enrobed food refers to the texture of the noodle skin of a heat-treated enrobed food, and is evaluated as "chalky" when it is an undesirable sensory characteristic. In the case of an enrobed food noodle skin, "chalky" refers to a noodle skin that appears to have an extremely low moisture content, is hard even after repeated chewing in the mouth, and is difficult to eat, as if the starch had retrograded and remained in the mouth as a bolus.

[0090] In the encased food of the present invention, the moisture transfer from the filling to the noodle skin during storage can be investigated using known methods or methods equivalent thereto. For example, moisture transfer can be measured by, but is not limited to, atmospheric pressure drying, Karl Fischer method, infrared absorption method, and dielectric constant method. For example, the moisture content of the noodle skin can be measured a certain time after the filling is encased, and the higher the measured value, the more moisture from the filling has transferred to the noodle skin. Noodle skin with an increased moisture content weakens the gluten bonds and tends to tear, thereby reducing the shelf life of the encased food. The physical property improvement method of the present invention can suppress moisture transfer from the filling to the noodle skin during storage of the encased food, thereby preventing the noodle skin from becoming brittle and breaking, and improving the shelf life of the encased food. [Example]

[0091] The present invention will be specifically described below using examples and comparative examples, but the present invention is not limited to these.

[0092] (Sensory evaluation method) Sensory evaluation of the filled foods was conducted by a panel of six or more experts. After heat treatment, the filled foods were scored on a maximum of seven points for each of the following categories: moistness, chewiness, softness, melt-in-the-mouth feel, sourness, crispness, and powdery texture. The closer the score to one, the more difficult it was to perceive the characteristic in that category, or the less desirable it was. The closer the score to seven, the more easily the characteristic in that category was perceived, or the more desirable it was.

[0093] Furthermore, if there were clear differences in sensory characteristics between test sections, a comment evaluation was conducted instead of a 7-point evaluation, and the aggregated sensory evaluation terms were used to determine the results. The prerequisite for a sensory evaluation based solely on comments was that the definitions of the sensory evaluation terms used in the comments were consistent among the panels, and there was little variation in the collected comment results.

[0094] [Significance test] The population was treated as non-parametric and a significance test was performed. The Kruskal-Wallis test was used for analysis of variance. The Steelewas test was used for multiple comparison tests. By using these methods, it is possible to determine whether the null hypothesis can be rejected even when the n number is small despite the evaluation by an expert panel, or when the scale of a one-point difference in sensory evaluation varies between expert panels. A P value of less than 0.05 was considered to indicate a significant difference.

[0095] Example 1 A method using a combination of an emulsifier and liquid sugar is known as a conventional method for improving the physical properties of gyoza (dumpling) skins (noodle skins). Therefore, we compared the effects of adding a fermentation starter to the effects of adding a conventional combination of an emulsifier and liquid sugar as a physical property improver for gyoza (dumpling) skins (noodle skins).

[0096] [Making gyoza skins (noodle skins)] In the examples of the present invention (Examples 1 to 4), Pharmature MS-1 (powder; manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) and Sourdmoist (liquid; manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) were used as leavens. These leavens contain wheat flour fermented by lactic acid bacteria and contain approximately 7% by mass of dextran.

[0097] In addition, in the comparative example (Comparative Group 1), a combination of liquid sugar MU-45 (Ueno Foodtect Co., Ltd.) and emulsified oil Super Frenzy M (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) was used as a noodle skin physical property improver.

[0098] The mixing ratio of ingredients for the gyoza skins in each test group is shown in Table 1. The ingredients were wheat flour, salt, shelf-life extender, alcohol preparation, and physical property improver (fermented starter, or a combination of liquid sugar and emulsified oil). The dough obtained by kneading the ingredients shown in Table 1 was rolled to a thickness of approximately 0.8 mm using a roll-type noodle machine to produce noodle sheets. It was confirmed that experimental groups 1 to 4 had improved dough extensibility during rolling compared to the reference group and comparison group 1. The noodle sheets were cut into circles with a diameter of 85 mm to produce gyoza skins.

[0099] [Table 1]

[0100] [Preparation of gyoza filling and gyoza] The gyoza filling was prepared by kneading ground meat, finely chopped vegetables, seasonings, etc. 13.5 g of the filling was entirely covered with one gyoza wrapper from each test group, and the overlapping portions of the wrappers were pressed together to form boat-shaped raw gyoza. The raw gyoza were steamed in a steamer for 5 minutes to make steamed gyoza, which were then allowed to cool and stored in a refrigerator as chilled gyoza for a certain period of time.

[0101] [Evaluation of moisture content and sensory evaluation] The moisture content of the overlapping noodle wrappers of chilled gyoza dumplings was measured after 4 and 8 days of storage. The moisture content was measured using the atmospheric pressure drying method. The sensory evaluation was conducted by arranging the chilled gyoza dumplings in a heated frying pan with oil, frying them until the bottoms were lightly browned, then pouring in water, covering the pan, and steaming for 2 minutes. The sensory evaluation was conducted by a panel of six or more experts, who commented on the "moistness," "chewyness," "softness," "melt-in-the-mouth," "crispness," and "flouriness" of the filled foods.

[0102] [result] The results of the moisture content and sensory evaluation are shown in Table 2. The control group, which did not contain any physical property improvers, had the lowest moisture content of 37.6% after four days of storage and was hard and dry. Comparison group 1, which contained liquid sugar and emulsified oils and fats added as physical property improvers, which are often used in conventional improvement methods, had the highest moisture content of 41.2% after four days of storage and was soft but sticky.

[0103] On the other hand, areas 1 and 2, which had the fermented starter (liquid) added, had a moisture content of around 39% after four days of storage, and presented a springy, chewy texture. Areas 3 and 4, which had the fermented starter (powder) added, had a moisture content of around 40% after four days of storage, and were more springy than areas 1 and 2, but had a good melt-in-the-mouth texture. Areas 2 and 4 also had a slightly firm texture, making it easy to sense the pleasant texture of the noodle skin itself.

[0104] After 8 days of storage, the moisture content of comparison group 1 reached 43%, making it feel sticky. On the other hand, all test groups except comparison group 1 showed moisture contents in the 41% range, but there was a large difference in the sensory evaluation, with only the reference group being rated as being hard. Experimental groups 1 to 4 had a pleasant texture, with elasticity, softness, chewiness, and a good crispness.

[0105] After 14 days of storage, the moisture content of the reference and comparison groups 1 increased, causing the noodle wrappers to break and the filling to leak out while being cooked in the gyoza grill. On the other hand, no noodle wrappers broke during cooking in groups 1 to 4.

[0106] From the above, it was found that test areas 1 to 4, which contained a fermented starter containing dextran, retained a high moisture content and had a springy, chewy texture even after 4 days of storage. Furthermore, even after 8 days of storage, the test areas did not harden and maintained the same chewy texture as after 4 days of storage, maintaining a desirable texture for a long period of time.

[0107] On the other hand, after 14 days of storage, in the test section where no fermented starter was added, the noodle skin became brittle due to moisture migration from the filling, and the noodle bag broke, making sensory evaluation impossible and significantly reducing the commercial value.

[0108] [Table 2]

[0109] Example 2 The effects of adding a fermented starter to improve the physical properties of gyoza (noodle) skins were compared with those of adding a polysaccharide. The polysaccharide used for comparison was gum arabic (Gum Arabic HP Powder (MP Gokyo Food & Chemical Co., Ltd.)), which is disclosed in Patent Document 1 as being effective in improving physical properties.

[0110] [Production of gyoza wrappers (noodle wrappers) and gyoza] The mixing ratio of the ingredients of the gyoza skin for each test group is shown in Table 3. The gyoza skins and gyoza were prepared in the same manner as in Example 1 and stored for a certain period of time.

[0111] [Table 3]

[0112] [Sensory evaluation results] The chilled gyoza dumplings were evaluated after 8, 12, and 15 days of storage for the following criteria: moistness, chewiness, softness, melt-in-the-mouth texture, sourness, crispness, and powdery texture, using a maximum of 7 points. The results of the sensory evaluation after each storage day are shown in Figure 1 (after 8 days of storage), Figure 2 (after 12 days of storage), and Figure 3 (after 15 days of storage).

[0113] Test areas 1 and 2, which contained a fermented starter containing dextran, maintained a high level of moistness from 8 to 15 days of storage, showing a significant difference compared to the control area. Test areas 1 and 2 also had good softness and crispness after 15 days of storage, showing a significant difference compared to the control area. Furthermore, test areas 1 and 2 showed a tendency for improved chewiness and melt-in-the-mouth feel from 8 to 12 days of storage.

[0114] On the other hand, comparison group 4, which contained gum arabic, tended to have lower melt-in-the-mouth ratings from 8 to 15 days after storage compared to experiment groups 1 and 2. Furthermore, after 15 days of storage, comparison group 4's moistness, softness, melt-in-the-mouth feel, and crispness deteriorated.

[0115] These results demonstrate that gyoza noodle skins made with the addition of a fermented starter containing dextran retain a favorable texture in terms of moistness, softness, melt-in-the-mouth feel, and crispness even after 15 days of storage.

[0116] The results of Examples 1 and 2 demonstrated that adding a fermented starter containing a lactic acid bacteria fermentation product of cereal flour and dextran to the noodle skin of a stuffed food inhibits moisture migration from the filling, resulting in a stuffed food that is moist, chewy, soft, melts in the mouth, and crisp even after long-term storage. It was also shown that adding a fermented starter containing a lactic acid bacteria fermentation product of cereal flour and dextran to the noodle skin of a stuffed food prevents excess moisture in the noodle skin and prevents the noodle skin from becoming brittle or breaking. Furthermore, it was confirmed that adding a fermented starter containing a lactic acid bacteria fermentation product of cereal flour and dextran to the noodle skin of a stuffed food improves dough extensibility during noodle sheet rolling, increasing production efficiency.

[0117] In this way, adding a fermented starter containing a lactic acid bacteria fermentation product of grain flour and dextran to the noodle skin of a filled food product can improve the physical properties of the noodle skin. In particular, raw gyoza and steamed gyoza sold in the chilled section tend to lose moisture from the filling to the noodle skin, causing them to harden in places or become too soft, shortening their shelf life. By adding the fermented starter for noodle skins of the present invention to the noodle skin, it is possible to maintain desirable physical properties and texture for a long period of time and also extend the best-before date.

[0118] Example 3 The effects of adding a dextran-containing leavening agent to improve the physical properties of gyoza (noodle) skins were compared. The dextran-free leavening agent used was Sourddirect 25 (manufactured by Mitsubishi Corporation Life Sciences). Sourddirect 25, like Sourdmoist (used in Experiment 1) and Pharmature MS-1 (used in Experiment 3), is a leavening agent containing lactic acid bacteria fermented wheat flour.

[0119] [Production of gyoza wrappers (noodle wrappers) and gyoza] The mixing ratio of the ingredients of the dumpling skin for each test group is shown in Table 4. The dumpling skins and dumplings were prepared in the same manner as in Example 1 and stored for a certain period of time.

[0120] [Table 4]

[0121] [Sensory evaluation results] The chilled gyoza were evaluated for moistness, chewiness, softness, melt-in-the-mouth texture, sourness, crispness, and powdery texture on a scale of up to 7 points after 8 days of storage. The results of the sensory evaluation after 8 days of storage are shown in Figure 4.

[0122] Test areas 1 and 3, which contained a fermented starter containing dextran, received higher ratings than the control area for at least eight days after storage. In particular, scores for moistness and softness were high, showing significant differences compared to the control area. Test area 1 also significantly improved the chewiness compared to the control area. Test area 3 improved crispness and reduced powdery texture, showing significant differences compared to the control area in these categories.

[0123] On the other hand, comparison group 5, which contained a fermented starter containing no dextran, tended to improve the moistness and chewiness up to 8 days after storage, but no significant difference was observed compared to the control group. Furthermore, although softness was significantly improved compared to the control group, it did not achieve the same high scores as experimental groups 1 and 3, which contained a fermented starter containing dextran.

[0124] From the above, when comparing the gyoza noodle skins made with a fermented starter containing dextran and a fermented starter not containing dextran, the gyoza noodle skins made with a fermented starter containing dextran were rated superior in many categories. In particular, the gyoza noodle skins made with a fermented starter containing dextran were shown to have significantly improved moistness and softness. [Industrial Applicability]

[0125] The present invention can improve the physical properties of noodle skins of filled foods, and therefore can be suitably used in the production of various filled foods.

Claims

1. A fermented starter for noodle skins, comprising a lactic acid bacteria fermentation product of grain flour and dextran.

2. A method for improving the physical properties of noodle skin, comprising: The method comprises adding a fermentation starter containing a lactic acid bacteria fermentation product of grain flour and dextran to a noodle skin material. A method for improving the physical properties of noodle skin.

3. 3. The method for improving physical properties according to claim 2, wherein the amount of the fermentation starter added is 0.5 to 1 part by weight per 100 parts by weight of the grain flour contained in the noodle skin material.

4. A noodle skin comprising a lactic acid bacteria fermented product of grain flour and dextran.

5. The encased food is provided with a noodle skin containing a lactic acid bacteria fermented product of grain flour and dextran.

Images