Oil and fat dispersant for flour processed foods and composition for flour dough

Abstract

To provide an oil and fat dispersant for processed grain flour foods for producing the processed grain flour foods with sufficiently excellent textures and a composition for grain flour dough containing the dispersant.SOLUTION: An oil and fat dispersant for processed grain flour foods contains oil and fat, and yeast cells to sustain the oil and fat, and is used to improve textures of the processed grain flour foods. A composition for grain flour dough contains grain flours and the oil and fat dispersant for processed grain flour foods.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil / fat dispersant for processed flour foods and a composition for flour dough. [Background technology]

[0002] It is considered preferable that the skin of noodle skin foods such as spring rolls, and the coating of fried foods such as croquettes, pork cutlets, fried chicken, and tempura have a crispy or crunchy texture. The texture can be improved by adding fats and oils to these processed grain flour foods, but in reality, there is a problem that the texture deteriorates over time or after freezing, even though the texture is good immediately after the oiling, because the fats and oils are not sufficiently dispersed. In order to solve such problems, for example, Patent Document 1 describes a method for producing frozen foods to be fried, such as frozen spring rolls, which includes a step of kneading a dispersible oil composition into a powder raw material in which microcrystalline oils and fats have been dispersed.

[0003] Also, a known method of cooking gyoza in a frying pan is to pour a batter liquid (gyoza wing forming agent) made of dissolved wheat flour over the gyoza and fry it to give the gyoza "wings". For example, Patent Document 2 describes a gyoza wing forming agent that contains water, grain flour, oil, and an emulsifier. However, due to the conventional liquid being insufficiently dispersed, there was a problem that the gyoza wing forming agent did not spread evenly during frying, resulting in uneven wings.

[0004] Incidentally, Patent Document 3 describes that by reacting yeast cells having a specific unpleasant taste and odor with protease and cellulase, the unpleasant taste and odor can be reduced. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2017-42108 A [Patent Document 2] Patent No. 6283455 [Patent Document 3] Patent No. 6499199 Summary of the Invention [Problem to be solved by the invention]

[0006] For these reasons, there is room for improvement in the texture of cereal flour processed foods such as noodle skin foods and fried foods. Therefore, an object of the present invention is to provide a technique for producing cereal flour processed foods having a sufficiently excellent texture. [Means for solving the problem]

[0007] The present invention includes the following aspects. [1] An oil dispersant for use in processed grain flour foods, comprising yeast cells and oils and fats. [2] The oil / fat dispersant for grain flour processed foods described in [1], wherein the yeast cells retain the oil / fat. [3] An oil and fat dispersant for grain flour processed foods described in either [1] or [2], which is used for improving texture. [4] A composition for flour dough, comprising flour and an oil / fat dispersant for flour processed foods described in any one of [1] to [3]. [5] A flour dough composition as described in [4], wherein the yeast cell content is 0.4% by mass or more and 4% by mass or less relative to the total mass of the flour dough composition. [6] A composition for flour dough described in [4] or [5], wherein the fat / oil content is 100% by mass or more and 300% by mass or less relative to the yeast cell content. [7] A flour dough composition according to any one of [4] to [6], which is used to improve the texture of fried foods. [8] The flour dough composition according to any one of [4] to [7], which is for use in spring roll wrappers. [9] A flour dough composition described in any one of [4] to [6], which is used for forming dumpling wings. Effect of the Invention

[0008] According to the present invention, a technique for producing processed grain flour foods with sufficiently excellent texture can be provided. [Brief description of the drawings]

[0009] [Figure 1] 1 is a photograph of grilled dumplings with wings in Experimental Example 2. [Diagram 2] 1 is a photograph of grilled dumplings with wings in Experimental Example 2. [Diagram 3] 1 is a photograph of grilled dumplings with wings in Experimental Example 2. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] In one embodiment, the present invention provides an oil / fat dispersant for processed flour foods, comprising yeast cells and an oil / fat.

[0011] The oil and fat dispersant for grain flour processed foods according to the present embodiment contains yeast cells and oil and fat. The oil and fat dispersant for grain flour processed foods is added to grain flour processed foods and can uniformly disperse oil and fat in the dough of the grain flour processed foods.

[0012] (processed flour food) In the present specification, the term "flour processed food" refers to any food that contains flour and is cooked by heat, including methods such as deep-frying, baking, steaming, and stir-frying.

[0013] Examples of cooked cereal flour processed foods include noodle skin foods such as spring rolls, dumplings, and shumai, and fried foods such as croquettes, pork cutlets, fried chicken, and tempura.

[0014] A flour processed food (before cooking) is produced using a mixture of grain flour and the oil and fat dispersant for grain flour processed foods according to this embodiment, and by cooking this, a grain flour processed food (after cooking) with improved texture can be obtained.

[0015] As described later in the examples, the texture of the spring roll (after cooking) produced using the oil dispersant for grain flour processed foods according to the present embodiment is improved. Also, the texture of the wings of the dumplings produced using the oil dispersant for grain flour processed foods according to the present embodiment is improved, and the wings spread more widely.

[0016] The yeast cells contained in the oil dispersant for grain flour processed foods preferably retain the oil contained in the oil dispersant for grain flour processed foods. The yeast cells retaining the oil may retain the oil inside the cells, or may retain the oil outside the cells. Without being bound by theory, the inventors presume that in the oil dispersant for grain flour processed foods, the surface layer of the yeast cells retains the oil.

[0017] When the oil / fat dispersant for grain flour processed foods is mixed with the grain flour used in the grain flour processed foods, the yeast cells that retain the oil / fat are dispersed in the grain flour, and as a result, the oil / fat is sufficiently dispersed in the grain flour.

[0018] When this flour processed food is cooked, the flour containing the dispersed oil improves the crispy texture. In this specification, the crispy texture may be referred to as crispy, crunchy, or sakumi. The oil dispersant for flour processed foods can be used to improve the texture.

[0019] (Flour) The flour used in flour processed foods is not particularly limited as long as it is a flour that is generally used for food, and examples thereof include wheat flour (strong flour, medium-strength flour, weak flour), barley flour, corn flour, rice flour, buckwheat flour, potato flour, oat flour, soy flour, adzuki bean flour, barnyard millet flour, millet flour, proso millet flour, etc. These grain flours may be used alone or in any combination of two or more kinds.

[0020] (yeast cell) Examples of yeast cells used in the oil and fat dispersant for grain flour processed foods according to the present embodiment include cells of baker's yeast, brewer's yeast, sake yeast, torula yeast, etc. The yeast cells may be in various forms such as dry yeast, active dry yeast, dead yeast, sterilized dry yeast, compressed yeast, etc. The yeast cells may be derived from yeast cells (e.g., yeast cell disruptants, powder) having substantially the same composition as yeast cells (cell bodies).

[0021] The yeast cells used in the present invention may be in various forms such as dried yeast cells, dehydrated yeast cells, cell suspensions, etc. From the viewpoints of preservability, stability, and convenience and ease of transportation, storage, handling, and administration as a food, feed, or medicine, sterilized dried yeast is preferred.

[0022] The yeast used in the present invention may be, for example, a yeast belonging to the genus Saccharomyces or a yeast belonging to the genus Candida, and is not particularly limited. For example, Saccharomyces cerevisiae may be used from the viewpoint of abundant consumption, and Candida utilis may be used from the viewpoint of abundant knowledge in research, etc.

[0023] (Oils and fats) The oils and fats are not particularly limited, and examples thereof include natural oils and fats such as vegetable oils and animal oils and fats, and processed oils and fats.

[0024] (vegetable oil) Examples of vegetable oils include olive oil, canola oil, sesame oil, rice bran oil, safflower oil, high oleic safflower oil, soybean oil, corn oil, palm oil, palm olein, coconut oil, rapeseed oil, sunflower oil, high oleic sunflower oil, cottonseed oil, etc. These oils may be used alone or in any combination of two or more. These vegetable oils are often liquid at room temperature (about 15 to 25°C).

[0025] (Animal fats and oils) Examples of animal fats and oils include beef tallow, lard, chicken oil, etc. These fats and oils may be used alone or in any combination of two or more. These animal fats and oils are often solid at room temperature (about 15 to 25°C).

[0026] (Processed oils and fats) Processed fats and oils refer to fats and oils that have been processed using some kind of processing technology. Processed fats and oils are not particularly limited, but examples thereof include margarine, fat spreads, shortening, refined lard, edible refined processed fats and oils, and other edible processed fats and oils.

[0027] The processed fat is preferably a fat that is easily dispersed in the flour dough composition (a processed fat with improved dispersibility). The processed fat with improved dispersibility may be, for example, a microcrystalline fat or fat composition, as described in detail below.

[0028] (Microcrystalline oils and fats) In this embodiment, the term "microcrystalline fat" refers to fat in which crystallized lipids are uniformly and finely dispersed by subjecting edible fats to supercooling treatment, micropowdering treatment, etc. When lipid crystals are finely dispersed, the spreadability and dispersibility are increased, and it becomes possible to uniformly disperse the lipids in the flour dough composition.

[0029] The microcrystalline fats and oils are those that have been processed to be suitable for consumption, and are preferably solid at room temperature (about 15 to 25°C). Examples of fats and oils that are solid at room temperature include those that have been fractionated, hydrogenated, or otherwise processed from animal or vegetable fats such as olive oil, canola oil, rice bran oil, safflower oil, soybean oil, corn oil, palm oil, palm kernel oil, rapeseed oil, sunflower oil, cottonseed oil, coconut oil, peanut oil, beef tallow, lard, fish oil, and milk fat (e.g., extremely hardened soybean oil, extremely hardened rapeseed oil, etc.), and further those that have been transesterified using any combination of two or more of these animal or vegetable fats and oils. These fats and oils may be used alone or in any combination of two or more.

[0030] (Oil composition) In this embodiment, the oil composition refers to an oil that has been modified in its processability by adding a processing aid such as a surfactant to the oil. There are no particular limitations on the blending or composition, but it may be one that contains (A) a vegetable oil that is liquid at room temperature and (B) a surfactant and has improved dispersibility and water compatibility.

[0031] (A) Vegetable oils and fats that are liquid at room temperature The vegetable oil (hereinafter, sometimes referred to as "component (A)") used in the present invention that is liquid at room temperature (about 15 to 25°C) is not particularly limited as long as it has been processed to be suitable for consumption and satisfies the above requirements, and examples thereof include olive oil, canola oil, sesame oil, rice bran oil, safflower oil, high oleic safflower oil, soybean oil, corn oil, palm olein, rapeseed oil, sunflower oil, high oleic sunflower oil, cottonseed oil, etc. These oils may be used alone or in any combination of two or more.

[0032] (B) Surfactant When the oil composition contains a surfactant (hereinafter, sometimes referred to as "component (B)"), the surfactant can disperse the component (A) uniformly in water, thereby imparting water compatibility or oil dispersibility to the oil composition. In the present invention, the surfactant is not particularly limited as long as it can impart water compatibility or oil dispersibility to oils and fats, but polyglycerol unsaturated fatty acid esters and / or propylene glycol unsaturated fatty acid esters are preferred.

[0033] As the oil and fat composition, for example, Ematec LS (manufactured by Riken Vitamin Co., Ltd.), Ematec N-100V (manufactured by Riken Vitamin Co., Ltd.), Ematec S-550 (manufactured by Riken Vitamin Co., Ltd.) and the like can be suitably used.

[0034] [Flour dough composition] In one embodiment, the present invention provides a flour dough composition comprising flour and an oil dispersant for flour processed foods.

[0035] The flour dough composition of this embodiment contains an oil / fat dispersant for processed flour foods, which causes oils and fats to be dispersed in the flour dough composition, and foods containing the flour dough composition have an improved texture after cooking.

[0036] Examples of foods cooked using the flour dough composition according to this embodiment include the above-mentioned flour processed foods, etc. More specifically, examples include fried foods such as noodle skin foods such as spring rolls, and fried foods such as croquettes, pork cutlets, fried chicken, and tempura. The flour dough composition according to this embodiment can be baked, shaped, etc. to produce, for example, the skin of the above-mentioned noodle skin foods and the coating of fried foods.

[0037] The skin of noodle foods and the coating of fried foods using the flour dough composition according to this embodiment have improved texture, such as crispiness and hardness, after frying.

[0038] The yeast cell content is preferably 0.4% by mass or more and 4% by mass or less based on the total mass of the flour dough composition. When the yeast cell content is equal to or more than the lower limit, the yeast cells that retain the fats and oils can disperse the fats and oils sufficiently in the flour dough composition. When the yeast cell content is equal to or less than the upper limit, the yeast odor of the food using the flour dough composition can be reduced.

[0039] The flour dough composition contains fats and oils, and the total fat content is preferably 100% by mass or more and 300% by mass or less, and more preferably 150% by mass or more and 250% by mass or less, relative to the yeast cell content.

[0040] When the fat / oil content is equal to or greater than the lower limit, the fat / oil can be sufficiently dispersed in the flour dough composition to improve the texture of foods cooked using the flour dough composition, and when the fat / oil content is equal to or less than the upper limit, separation of the fat / oil in the flour dough composition can be suppressed. The inventors speculate that the yeast cells contained in the flour dough composition are capable of retaining fat / oil content within the above range.

[0041] In the flour dough composition, the content of natural fats and oils is preferably 100% by mass or more and 300% by mass or less, and more preferably 150% by mass or more and 250% by mass or less, relative to the content of yeast cells. It is preferable that the composition for grain flour dough contains natural fats and oils, and further contains processed fats and oils with improved dispersibility. In the flour dough composition, the content of the processed oil or fat with improved dispersibility is preferably 2% by mass or more and 15% by mass or less, and more preferably 3% by mass or more and 10% by mass or less, relative to the total mass of the flour dough composition.

[0042] As described later in the Examples, when the flour dough composition for spring roll wrappers is molded to be used as spring roll wrappers, the yeast cell content is preferably 0.4% by mass to 1.5% by mass, more preferably 0.8% by mass to 1.5% by mass, based on the total mass of the flour dough composition. By having the yeast cell content equal to or greater than the lower limit, the crispness, hardness, and chewiness of the spring roll wrapper after deep-frying can be improved, and the oiliness can be reduced.

[0043] The above-mentioned flour dough composition can be used to form dumpling wings. In this specification, the flour dough composition used to form dumpling wings is referred to as a dumpling wing forming agent.

[0044] The total content of fats and oils in the dumpling wing forming agent is preferably 8% by mass or more and 20% by mass or less based on the total mass of the dumpling wing forming agent. As described later in the examples, when the fats and oils content is within the above range, the yeast cells holding the fats and oils are dispersed in the dumpling wing forming agent, so that the fats and oils are dispersed in the dumpling wing forming agent, and the dumpling wings can be spread evenly, improving the texture of the dumpling wings.

[0045] In the dumpling wing forming agent, the content of natural fats and oils is preferably from 100% to 400% by mass, and more preferably from 200% to 300% by mass, based on the content of yeast cells. By setting the content at or above the lower limit, it is possible to prevent the yeast cells from clumping in the agent for forming gyoza wings. By setting the content at or below the upper limit, it is possible to prevent the separation of fats and oils in the agent for forming gyoza wings. In the agent for forming dumpling wings, the content of natural fats and oils may be from 4 mass % to 20 mass % or from 8 mass % to 16 mass % based on the total mass of the agent for forming dumpling wings. The gyoza wing forming agent contains natural oils and fats, and preferably further contains processed oils and fats with improved dispersibility, which allows the gyoza wings to spread more uniformly and improves the texture of the gyoza wings. In the gyoza wing forming agent, the content of processed oils and fats with improved dispersibility is preferably 5% by mass or more and 20% by mass or less, and more preferably 8% by mass or more and 16% by mass or less, relative to the total mass of the gyoza wing forming agent.

[0046] The flour dough composition according to this embodiment may contain starch, an emulsifier, etc.

[0047] (starch) The starch used in this embodiment is not particularly limited as long as it is a starch that is generally used for food, and examples thereof include wheat starch, rice starch, potato starch, sweet potato starch, corn starch, waxy corn starch, tapioca starch, sago starch, and modified starches thereof. These starches may be used alone, or in any combination of two or more kinds.

[0048] The above-mentioned processed starch includes oxidized starch, etherified starch, esterified starch, gelatinized starch, acid-treated starch, crosslinked starch, oil-processed starch, etc., with oxidized starch being preferred. Oxidized starch is starch treated with an oxidizing agent, and examples thereof include acetate starch, acetylated acetate starch, etc. There is no limitation on the type of starch that can be used as a raw material for oxidized starch, and examples thereof include corn starch, waxy corn starch, potato starch, tapioca starch, wheat starch, rice starch, etc.

[0049] The water used in this embodiment is not particularly limited as long as it is water that can be normally used in food production, such as well water, tap water, purified water, etc. The temperature of the water is not particularly limited either in the case of dissolving the raw material flour or in the case of adding water, and may be about room temperature.

[0050] (emulsifier) When an emulsifier is added to the flour dough composition, examples of the emulsifier include lecithin-based emulsifiers such as soybean lecithin, egg yolk lecithin, and enzymatically decomposed lecithin; glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, and polyglycerin ester; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol fatty acid ester-based emulsifiers such as propylene glycol monostearate, propylene glycol monopalmitate, and propylene glycol oleate; and sucrose fatty acid ester-based emulsifiers such as sucrose stearate, sucrose palmitate, and sucrose oleate. The above emulsifiers may be used alone or in combination. In addition, proteins can be used to assist in emulsification and improve the binding properties of the dough. Examples of proteins include egg white powder, whole egg powder, skimmed milk powder, and isolated soy protein.

[0051] (Other materials) Other ingredients contained in the flour dough composition include thickening polysaccharides (xanthan gum, locust bean gum, gellan gum, guar gum, carrageenan, etc.), seasonings (salt, sugars, soy sauce, mirin, amino acids or their salts, yeast extract, and other extracts), leavening agents (baking powder, sodium bicarbonate, etc.), and spices. EXAMPLES

[0052] The present invention will be described below with reference to examples, but the present invention is not limited to the following examples.

[0053] [Experimental Example 1] (Manufacturing spring roll wrappers) Yeast cells, oils and fats, grain flour, starch, water, etc. were mixed to obtain flour dough compositions of Production Examples 1 to 9. These flour dough compositions were baked and molded to produce spring roll wrappers. After wrapping ingredients in each of the obtained spring roll wrappers to produce spring rolls, the spring rolls were fried, and the fried spring rolls of Test Examples 1 to 9 were subjected to a sensory evaluation.

[0054] (Materials used) Yeast cells: Specially processed yeast (Moistex STD, sold by Fuji Food Industry Co., Ltd.) Vegetable oil: soybean oil Powdered oils and fats: oils and fats processed from palm oil, coconut oil, and rapeseed oil Grain flour: strong flour Starch: Tapioca starch Powdered starch syrup: Oligosaccharide composition Salt

[0055] The specially processed yeast "Moistex STD" is obtained by processing the yeast cells after extracting the essential components from the yeast through enzymatic treatment, etc.

[0056] After mixing the flour ingredients having the compositions, fats and oils, salt and water were mixed according to the ratios shown in Table 1 to obtain flour dough compositions of Production Examples 1 to 9. In Table 1, the numerical values ​​indicate the mixing ratios (parts by mass).

[0057] [Table 1]

[0058] Next, the flour dough compositions of Production Examples 1 to 9 were baked using a drum molding machine at a baking temperature of 105 to 135°C and a weight per skin of 11 g to produce spring roll skins.

[0059] After frying the spring roll ingredients, they were cooled to below 20°C. 15g of the cooled ingredients and 0.5g of oil were placed on each spring roll wrapper, which was then rolled into a rectangular shape to obtain pre-fried spring rolls. Next, each of these spring roll wrappers was fried in palm oil at 170-190°C for 2 minutes 30 seconds to 3 minutes to obtain fried spring rolls of Test Examples 1-9.

[0060] The fried spring rolls of Test Examples 1 to 9 were subjected to a sensory evaluation by four panelists for crispness, hardness, crispness, oiliness, and overall evaluation according to the following evaluation criteria. For the overall evaluation, each item was evaluated individually, not as an average score. Evaluation was performed on a seven-point scale from 1 to 7, with 1 being the worst and 7 being the best, and the evaluation of Test Example 1 was made relative to the others, with 4 points. The results are shown in Table 2.

[0061] Sakumi 1 point: No crispness 2 points: Weak crispiness 3 points: Crisp but a little unsatisfying 4 points: Crisp 5 points: Slightly crispy 6 points: Strong crispness 7 points: Too much crispiness

[0062] Hardness 1 point: too fragile to lose its shape easily 2 points: Overall soft 3 points: Feels a little soft 4 points: Overall slightly hard 5 points: Overall hard 6 points: Overall firmness 7 points: Too hard and solidified

[0063] Crisp 1 point: Not crisp 2 points: Not very crisp 3 points: Crisp but a little unsatisfying 4 points: Crisp 5 points: Firm and crisp 6 points: Crisp 7 points: too crisp

[0064] Oiliness 1 point: Very oily 2 points: Oiliness remains 3 points: A little oily feeling remains 4 points: slightly oily 5 points: Almost no oiliness 6 points: Not oily 7 points: Not oily at all

[0065] General 1 point: Worst texture 2 points: Poor texture 3 points: The texture is slightly bad 4 points: The texture is the same as Test Example 1 5 points: The texture is somewhat good 6 points: Good texture 7 points: Best texture

[0066] [Table 2]

[0067] As a result of evaluating the crispness of the fried spring rolls of each of Test Examples 1 to 9, Test Examples 3 to 5 and 8, which used spring roll wrappers containing 2 to 3 parts by mass of yeast cells, were rated higher in crispness than Test Examples 6, 7 and 9, which used spring roll wrappers containing 0 to 1 part by mass of yeast cells. From these results, it was revealed that the crispness was rated higher when the spring roll wrappers contained 2 to 3 parts by mass of yeast cells and 2 to 6 parts by mass of soybean oil. In addition, Test Example 2, which used a spring roll wrapper containing 1 part by mass of yeast cells, 2 parts by mass of soybean oil, and 6 parts by mass of powdered oil, was rated the highest in crispness.

[0068] As a result of evaluating the hardness of the fried spring rolls of each of Test Examples 1 to 9, Test Examples 3 to 5 and 8, which used spring roll wrappers containing 2 to 3 parts by mass of yeast cells, were rated higher in hardness than Test Examples 6, 7 and 9, which used spring roll wrappers containing 0 to 1 part by mass of yeast cells. These results revealed that the hardness was higher when the wrappers contained 2 to 3 parts by mass of yeast cells and 2 to 6 parts by mass of soybean oil.

[0069] As a result of evaluating the crispness of the fried spring rolls of each of Test Examples 1 to 9, Test Examples 3 to 5 and 8, which used spring roll wrappers containing 2 to 3 parts by mass of yeast cells, were rated higher in crispness than Test Examples 6, 7 and 9, which used spring roll wrappers containing 0 to 1 part by mass of yeast cells. From these results, it was revealed that the crispness was rated higher when the spring roll wrappers contained 2 to 3 parts by mass of yeast cells and 2 to 6 parts by mass of soybean oil. In addition, Test Example 2, which used a spring roll wrapper containing 1 part by mass of yeast cells, 2 parts by mass of soybean oil and 6 parts by mass of powdered oil, was rated the highest in crispness.

[0070] The fried spring rolls of each test example 1 to 9 were evaluated for oiliness. As a result, test example 2, which used a spring roll wrapper containing 1 part by mass of yeast cells, 2 parts by mass of soybean oil, and 6 parts by mass of powdered oil, received the highest rating for oiliness.

[0071] The results of the overall evaluation revealed that Test Examples 3 to 5 and 8, which used spring roll wrappers containing 2 to 3 parts by mass of yeast cells, had a higher overall evaluation than Test Examples 6, 7 and 9, which used spring roll wrappers containing 0 to 1 part by mass of yeast cells. These results revealed that the overall evaluation was higher when the yeast cells were contained in an amount of 2 to 3 parts by mass and soybean oil was contained in an amount of 2 to 6 parts by mass.

[0072] In addition, Test Example 2, which used a spring roll wrapper containing 1 part by mass of yeast cells, 2 parts by mass of soybean oil, and 6 parts by mass of powdered oil, received the highest overall evaluation. This result demonstrates that the yeast cells, soybean oil, and powdered oil have a synergistic effect to improve the texture.

[0073] From the above results, it was revealed that the overall evaluation improves when the spring roll wrapper contains 2 parts by mass of yeast cells. It was also revealed that the overall evaluation is high when the soybean oil content is 200% by mass relative to the yeast cell content. It was also revealed that the overall evaluation is highest when the spring roll wrapper contains yeast cells, soybean oil, and powdered oil.

[0074] [Experimental Example 2] (Production of dumplings with wings) The wing-forming agent and dumplings were steamed and then frozen. The frozen dumplings were then baked and subjected to a sensory evaluation of the wing-forming dumplings.

[0075] (Materials used) Yeast cells: Specially processed yeast (Moistex STD, sold by Fuji Food Industry Co., Ltd.) Vegetable oil: White soybean oil Oil composition: Ematec LS (Riken Vitamin Co., Ltd.) flour modified starch Thickener

[0076] The oil composition used was Ematec LS, an oil that is liquid at room temperature and contains polyglycerol unsaturated fatty acid ester and propylene glycol unsaturated fatty acid ester. It is an oil composition that is compatible with water and dispersible in oil.

[0077] First, soybean refined oil was added to Moistex. The other ingredients were mixed in the ratios shown in Table 3, and the Moistex containing the soybean refined oil was added and mixed to obtain the blade forming agents of Production Examples 10 to 20. In Table 3, the numerical values ​​indicate the compounding ratios (parts by mass).

[0078] [Table 3]

[0079] Next, the above-mentioned dumpling wing forming agent of Production Examples 10 to 20 was poured into the tray, the dumplings were arranged on it, steamed, and then quickly frozen to obtain frozen dumplings. The obtained frozen dumplings were placed in a heated frying pan without oil so that the grilled surface was in contact with the iron plate, and steamed for 5 minutes to obtain the dumplings with wings of Test Examples 10 to 20.

[0080] Photographs of the winged dumplings of Test Examples 10 to 20 were taken. The results are shown in Figures 1 to 3. Figure 1 is a photograph of the winged dumplings of Test Examples 11 to 13. Figure 2 is a photograph of the winged dumplings of Test Examples 10 and 14 to 18. Figure 3 is a photograph of the winged dumplings of Test Examples 16, 19, and 20.

[0081] In addition, a sensory evaluation was performed on the appearance and texture of the gyoza dumplings of Test Examples 10 to 20. The sensory evaluation was performed by four trained panelists according to the following evaluation criteria. The evaluation results are shown in Table 4.

[0082] exterior ◎: The feathers are well spread and even, with no visible cavities in the epidermis. ○: The wings are evenly spread and there are almost no cavities in the epidermis. △: The wings spread slightly, but there are cavities in the epidermis. ×: The wings do not spread and are uneven. Large cavities are observed in the epidermis.

[0083] Texture ◎: Has a strong, crispy texture. 〇: It has a crispy texture. △: Not very crispy. ×: Not crispy.

[0084] [Table 4]

[0085] FIG. 1 is a photograph of the gyoza with wings of Test Examples 11 to 13. In Test Example 11, the wings did not spread evenly, and uneven wings were formed. In Test Example 12, the wings spread outward, but did not spread evenly, and no wings were formed in the center. In Test Example 13, the wings spread evenly all over. Test Examples 12 and 13, which contain yeast cells and refined soybean oil, do not contain an oil composition, but the yeast cells holding the refined soybean oil are dispersed, and it was revealed that the wings spread evenly.

[0086] The results of Test Examples 12 and 13 revealed that when the vegetable oil content is 8% by mass or more and 16% by mass or less relative to the total mass of the gyoza wing forming agent, yeast cells retaining the vegetable oil are dispersed in the gyoza wing forming agent, allowing the gyoza wings to spread evenly.

[0087] 2 is a photograph of the winged dumplings of Test Examples 10 and 14 to 18. Compared to the winged dumpling of Test Example 10, the wings of the winged dumplings of Test Examples 14 to 18 contain yeast cells, so the oil and fat are dispersed and spread, resulting in thin wings with good spread.

[0088] In Test Example 14, since no soybean white refined oil was used, the yeast cells were prone to clumping, but the spread of the blade was improved compared to Test Example 10. In Test Example 15, since the content of soybean white refined oil relative to the content of yeast cells was 100% by mass, the yeast cells and the soybean white refined oil were difficult to mix. In Test Example 16, since the content of soybean white refined oil relative to the content of yeast cells was 200% by mass, the yeast cells and the soybean white refined oil were easy to mix, and the mixture was finished as a moderate paste. In Test Example 17, since the content of soybean white refined oil relative to the content of yeast cells was 300% by mass, the yeast cells and the soybean white refined oil tended to separate. In Test Example 18, since the content of soybean white refined oil relative to the content of yeast cells was 400% by mass, the yeast cells and the soybean white refined oil were separated.

[0089] The content of soybean refined oil relative to the yeast cell content was 200% by mass in all of Test Examples 16, 19, and 20. The number of holes in the wings of the baked dumplings was fewer in Test Example 19 than in Test Example 16, and fewer in Test Example 20 than in Test Example 19.

[0090] The results of test examples 14 to 20 revealed that when the content of the oil and fat composition is 8% by mass or more and 16% by mass or less relative to the total mass of the gyoza wing forming agent, yeast cells retaining the oil and fat are dispersed in the gyoza wing forming agent, and the gyoza wings can be spread evenly.

[0091] A dumpling wing forming agent was prepared in the same manner as in Test Example 19, except that the yeast cells were replaced with the following yeast cells, and dumplings with wings of Test Example 21 and Test Example 22 were obtained in the same manner.

[0092] Test Example 21: Yeast cells A were used. Yeast cells A were yeast cells obtained by washing baker's yeast with hot water treatment and then drying. Test Example 22: Yeast cells B were used. Yeast cells B were obtained by removing the yeast extract from Torula yeast by enzymatic hydrolysis and then drying the yeast cells.

[0093] Next, the appearance and texture of the dumplings with wings of Test Examples 21 and 22 were evaluated as described above. The results are shown in Table 5.

[0094] [Table 5]

[0095] These results demonstrate that by containing yeast cells in the dumpling wing forming agent, the yeast cells can uniformly disperse fats and oils, allowing the dumpling wings to spread evenly. [Industrial Applicability]

[0096] It is possible to provide a technique for producing processed grain flour foods with a sufficiently excellent texture.

Claims

1. The present invention relates to a composition for grain flour dough for forming dumpling wings, the composition comprising grain flour and an oil-and-fat dispersant for grain flour processed foods, the oil-and-fat dispersant containing yeast cells and oils and fats.

2. A flour dough composition for spring roll wrappers, comprising a yeast cell, an oil-and-fat dispersant for flour-processed foods containing oil and fat, and flour, A flour dough composition, wherein the yeast cells are dead yeast.

3. The flour dough composition according to claim 1 or 2, wherein the yeast cells retain the oil.

4. A flour dough composition according to any one of claims 1 to 3, wherein the yeast cell content is 0.4% by mass or more and 4% by mass or less relative to the total mass of the flour dough composition.

5. A flour dough composition according to any one of claims 1 to 4, wherein the content of the oil or fat is 100% by mass or more and 300% by mass or less relative to the content of the yeast cells.

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