Powder or liquid composition for the outer skin of filled foods

Abstract

The purpose of the present invention is to provide an outer skin for a filling-wrapped food product, the outer skin being capable of achieving good noodle-making properties and moldability, even in the case in which said skin is manufactured without using gluten or food ingredients that could generate gluten (for example, flour).　The present invention relates to powder or a liquid composition for an outer skin of a filling-wrapped food product, the powder or the liquid composition containing pregelatinized rice flour in which a specific physical property value measured by using a texture analyzer falls within a specific range.

Description

[Technical Field]

[0001] The present invention relates to a powder or liquid composition for use as a crust for an enclosed food product. The present invention also relates to a rolled compact composition for use as a crust for an enclosed food product. The present invention further relates to an enclosed food product. [Background technology]

[0002] Gluten, which is produced by adding water to wheat flour and kneading it, is known to be a causative substance of wheat allergies, and from the perspective of preventing wheat allergies, attempts have been made to produce wheat flour processed foods, such as noodles, breads, and cakes, without using wheat flour (gluten) and instead using rice flour, etc. However, reducing the amount of wheat flour used can reduce the noodle-making properties of the dough (e.g., noodle sheets, bread dough, cake dough, etc.), making successful production difficult, and various proposals have been made to successfully produce noodles, breads, cakes, etc. without using wheat flour (Patent Documents 1 to 11).

[0003] On the other hand, filled foods such as gyoza are usually made by covering a filling with a dough (noodle sheet) whose main component is wheat flour, and therefore the dough is required to have good formability (moldability) when covering the filling, in addition to being easy to make noodles. None of the above-mentioned Patent Documents 1 to 11 considers at all the production of a dough for filled foods that is good not only in noodle-making properties but also in formability, without using wheat flour. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-153425 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-83252 [Patent Document 3] International Publication No. 2008 / 072656 [Patent Document 4] Japanese Patent Application Laid-Open No. 2006-223205 [Patent Document 5] Japanese Patent Application Laid-Open No. 2007-215401 [Patent Document 6] International Publication No. 2005 / 087011 [Patent Document 7] Japanese Patent Application Laid-Open No. 2007-174911 [Patent Document 8] Japanese Patent Application Laid-Open No. 2004-350559 [Patent Document 9] Japanese Patent Application Laid-Open No. 2004-267144 [Patent Document 10] International Publication No. 2004 / 080186 [Patent Document 11] Japanese Patent Application Publication No. 2019-118318 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention was made in consideration of the above-mentioned circumstances, and the problem it aims to solve is to provide an outer skin for an enclosed food product that can have good noodle-making and moldability even when made without using gluten or ingredients that can produce gluten (e.g., wheat flour, etc.). [Means for solving the problem]

[0006] As a result of extensive research to solve the above-mentioned problems, the inventors discovered that by using pregelatinized rice flour, which has specific physical property values ​​within specific ranges as measured using a texture analyzer, it is possible to produce outer shells for filled foods that have good noodle-making properties and good moldability, without using gluten or ingredients that can produce gluten (e.g., wheat flour, etc.). After further research, they were able to complete the present invention. That is, the present invention is as follows.

[0007] [1] A powder or liquid composition for use in the outer coating of an enclosed food product, containing pregelatinized rice flour, the area under the positive peak of which, when measured using a texture analyzer according to the method described below, is 9 to 206 g sec. [Measuring the area under the positive peak] (1) The sample, pregelatinized rice flour, was dissolved in three times its weight of water and stirred for two minutes at 25°C at a stirring speed of 17,000 rpm in a 500 mL beaker with a bottom diameter of 9 cm. (2) The obtained gelatinized rice flour aqueous solution is filled to the brim into a cup container with a diameter of 55 mm, a height of 42 mm, and a capacity of 65 mL. (3) A cup container filled with pregelatinized rice flour aqueous solution is placed on a texture analyzer equipped with a 25 mm diameter cylindrical acrylic cylinder as a jig, with the cup container positioned directly below the jig. (4) Five minutes after the completion of the stirring in (1) above, at 25°C, the jig attached to the texture analyzer is lowered 25 mm straight down from a position 67 mm above the bottom of the cup container at a speed of 2 mm / sec and a load of 100 g, so that it comes into contact with the gelatinized rice flour aqueous solution filled in the cup container, and then is lowered a further 10 mm at the same speed, and then is raised 35 mm to its original position at a speed of 2 mm / sec. (5) The stress (g) applied to the jig during the 35 seconds from when the jig starts to descend in (4) to when it returns to its original position is detected at a detection threshold of 5g, and a stress-time curve is drawn with the stress (g) plotted on the vertical axis and time (sec) on the horizontal axis. (6) Calculate the peak area (g·sec) of the first peak in the obtained stress-time curve. (7) The steps (4) to (6) are repeated a total of six times within 20 minutes from the end of the stirring in step (1). (8) Of the peak areas obtained in the first to sixth measurements, the average value of the peak areas obtained in the second to sixth measurements is calculated, and this average value is designated as the "area under the positive peak." [2] The powder or liquid composition according to [1], wherein the gelatinized rice flour has a maximum stress of -25 to 0 g at the negative peak when measured using a texture analyzer according to the following method. [Method for measuring maximum negative peak stress] (1) The sample, pregelatinized rice flour, was dissolved in three times its weight of water and stirred for two minutes at 25°C at a stirring speed of 17,000 rpm in a 500 mL beaker with a bottom diameter of 9 cm. (2) The obtained gelatinized rice flour aqueous solution is filled to the brim into a cup container with a diameter of 55 mm, a height of 42 mm, and a capacity of 65 mL. (3) A cup container filled with pregelatinized rice flour aqueous solution is placed on a texture analyzer equipped with a 25 mm diameter cylindrical acrylic cylinder as a jig, with the cup container positioned directly below the jig. (4) Five minutes after the completion of the stirring in (1) above, at 25°C, the jig attached to the texture analyzer is lowered 25 mm straight down from a position 67 mm above the bottom of the cup container at a speed of 2 mm / sec and a load of 100 g, so that it comes into contact with the gelatinized rice flour aqueous solution filled in the cup container, and then is lowered a further 10 mm at the same speed, and then is raised 35 mm to its original position at a speed of 2 mm / sec. (5) The stress (g) applied to the jig during the 35 seconds from when the jig starts to descend in (4) to when it returns to its original position is detected at a detection threshold of 5g, and a stress-time curve is drawn with the stress (g) plotted on the vertical axis and time (sec) on the horizontal axis. (6) In the obtained stress-time curve, the stress (g) at the top of the second peak is calculated. (7) The steps (4) to (6) are repeated a total of six times within 20 minutes from the end of the stirring in step (1). (8) Of the peak top stresses obtained in the first to sixth measurements, the average value of the peak top stresses in the second to sixth measurements is calculated, and this average value is designated as the "maximum stress of the negative peak." [3] The powder or liquid composition according to [1] or [2], wherein the area under the positive peak is 12 to 198 g·sec. [4] The powder or liquid composition according to any one of [1] to [3], wherein the area under the positive peak is 20 to 190 g·sec. [5] The powder or liquid composition according to any one of [1] to [4], wherein the maximum stress of the negative peak is −23 to −1 g. [6] The powder or liquid composition according to any one of [1] to [5], wherein the maximum stress of the negative peak is −21 to −2 g. [7] The powder or liquid composition according to any one of [1] to [6], further comprising a thickening polysaccharide. [8] The powder or liquid composition according to any one of [1] to [7], further containing β-type rice flour. [9] The powder or liquid composition according to any one of [1] to [8], wherein the content of the pregelatinized rice flour is 3 to 50% by weight based on the solid content of the powder or liquid composition.

[10] The powder or liquid composition according to any one of [1] to [9], wherein the content of the pregelatinized rice flour is 5 to 40% by weight based on the solid content of the powder or liquid composition.

[11] The powder or liquid composition according to any one of [1] to

[10] , wherein the content of the pregelatinized rice flour is 10 to 30% by weight based on the solid content of the powder or liquid composition.

[12] The powder or liquid composition according to any one of [1] to

[11] , wherein the content of the pregelatinized rice flour is 15 to 25% by weight based on the solid content of the powder or liquid composition.

[13] The powder or liquid composition according to any one of [7] to

[12] , wherein the content of the thickening polysaccharide is 0.2 to 7.5 wt % based on the solid content of the powder or liquid composition.

[14] The powder or liquid composition according to any one of [7] to

[13] , wherein the content of the thickening polysaccharide is 0.4 to 4.5 wt % based on the solid content of the powder or liquid composition.

[15] The powder or liquid composition according to any one of [7] to

[14] , wherein the content of the thickening polysaccharide is 0.7 to 3.0% by weight based on the solid content of the powder or liquid composition.

[16] The powder or liquid composition according to any one of [1] to

[15] , which is substantially free of gluten.

[17] A rolled compact composition for use as an outer skin for an enclosed food, containing pregelatinized rice flour, which has an area under a positive peak of 9 to 206 g sec when measured using a texture analyzer by the method described in [1].

[18] The rolled compact composition according to

[17] , wherein the gelatinized rice flour has a maximum stress of -25 to 0 g at the negative peak when measured using a texture analyzer by the method described in [2].

[19] The rolled compact composition according to

[17] or

[18] , wherein the area under the positive peak is 12 to 198 g·sec.

[20] The rolled compact composition according to any one of

[17] to

[19] , wherein the area under the positive peak is 20 to 190 g·sec.

[21] The rolled compact composition according to any one of

[17] to

[20] , wherein the maximum stress of the negative peak is −23 to −1 g.

[22] The rolled compact composition according to any one of

[17] to

[21] , wherein the maximum stress of the negative peak is −21 to −2 g.

[23] The rolled compact composition according to any one of

[17] to

[22] , further comprising a thickening polysaccharide.

[24] The rolled compact composition according to any one of

[17] to

[23] , further comprising β-type rice flour and water.

[25] The rolled compact composition according to any one of

[17] to

[24] , wherein the content of the pregelatinized rice flour is 3 to 35% by weight based on the rolled compact composition.

[26] The rolled compact composition according to any one of

[17] to

[25] , wherein the content of the pregelatinized rice flour is 6 to 25% by weight based on the rolled compact composition.

[27] The rolled compact composition according to any one of

[17] to

[26] , wherein the content of the pregelatinized rice flour is 9 to 18% by weight based on the rolled compact composition.

[28] The rolled compact composition according to any one of

[23] to

[27] , wherein the content of the thickening polysaccharide is 0.1 to 5% by weight based on the rolled compact composition.

[29] The rolled compact composition according to any one of

[23] to

[28] , wherein the content of the thickening polysaccharide is 0.3 to 3% by weight based on the rolled compact composition.

[30] The rolled compact composition according to any one of

[23] to

[29] , wherein the content of the thickening polysaccharide is 0.5 to 2% by weight based on the rolled compact composition.

[31] The rolled compact composition according to any one of

[17] to

[30] , wherein the water content is 15 to 45% by weight based on the rolled compact composition.

[32] The rolled compact composition according to any one of

[17] to

[31] , wherein the water content is 20 to 40% by weight based on the rolled compact composition.

[33] The rolled compact composition according to any one of

[17] to

[32] , wherein the water content is 25 to 35% by weight based on the rolled compact composition.

[34] The rolled compact composition according to any one of

[17] to

[33] , which is substantially free of gluten.

[35] An encased food having at least a filling and an outer skin covering the filling, The outer skin of the encased food product comprises a rolled and molded product composition containing pregelatinized rice flour, the area under the positive peak of which is measured using a texture analyzer by the method described in [1] above, and is 9 to 206 g sec.

[36] The filled food product according to

[35] , wherein the gelatinized rice flour has a maximum stress of a negative peak of -25 to 0 g when measured using a texture analyzer by the method described in [2].

[37] The filled food according to

[35] or

[36] , wherein the area under the positive peak is 12 to 198 g·sec.

[38] The filled food product according to any one of

[35] to

[37] , wherein the area under the positive peak is 20 to 190 g·sec.

[39] An encased food product according to any one of

[35] to

[38] , wherein the maximum stress of the negative peak is -23 to -1 g.

[40] The filled food product according to any one of

[35] to

[39] , wherein the maximum stress of the negative peak is -21 to -2 g.

[41] The filled food according to any one of

[35] to

[40] , wherein the rolled compact composition further contains a thickening polysaccharide.

[42] The filled food product according to any one of

[35] to

[41] , wherein the rolled compact composition further contains β-type rice flour and water.

[43] The filled food according to any one of

[35] to

[42] , wherein the content of the pregelatinized rice flour in the rolled compact composition is 3 to 35% by weight relative to the rolled compact composition.

[44] The filled food according to any one of

[35] to

[43] , wherein the content of the pregelatinized rice flour in the rolled compact composition is 6 to 25% by weight relative to the rolled compact composition.

[45] The filled food according to any one of

[35] to

[44] , wherein the content of the pregelatinized rice flour in the rolled compact composition is 9 to 18% by weight relative to the rolled compact composition.

[46] The filled food according to any one of

[41] to

[45] , wherein the content of the thickening polysaccharide in the rolled compact composition is 0.1 to 5% by weight based on the weight of the rolled compact composition.

[47] The filled food according to any one of

[41] to

[46] , wherein the content of the thickening polysaccharide in the rolled compact composition is 0.3 to 3% by weight based on the weight of the rolled compact composition.

[48] ​​The filled food according to any one of

[41] to

[47] , wherein the content of the thickening polysaccharide in the rolled compact composition is 0.5 to 2% by weight based on the weight of the rolled compact composition.

[49] The filled food according to any one of

[35] to

[48] , wherein the water content of the rolled compact composition is 15 to 45% by weight based on the weight of the rolled compact composition.

[50] The filled food according to any one of

[35] to

[49] , wherein the water content of the rolled compact composition is 20 to 40% by weight based on the weight of the rolled compact composition.

[51] The filled food according to any one of

[35] to

[50] , wherein the water content of the rolled compact composition is 25 to 35% by weight based on the weight of the rolled compact composition.

[52] The filled food according to any one of

[35] to

[51] , wherein the rolled compact composition is substantially free of gluten.

[53] An outer skin for an encased food product, comprising a rolled compact composition containing pregelatinized rice flour, the area under the positive peak of which is 9 to 206 g sec when measured using a texture analyzer by the method described in [1].

[54] The outer skin according to

[53] , wherein the gelatinized rice flour has a maximum stress of a negative peak of -25 to 0 g when measured using a texture analyzer by the method described in [2].

[55] The exine shell according to

[53] or

[54] , wherein the area under the positive peak is 12 to 198 g·sec.

[56] The skin according to any one of

[53] to

[55] , wherein the area under the positive peak is 20 to 190 g·sec.

[57] The outer covering according to any one of

[53] to

[56] , wherein the maximum stress of the negative peak is -23 to -1 g.

[58] The outer covering according to any one of

[53] to

[57] , wherein the maximum stress of the negative peak is -21 to -2 g.

[59] The skin according to any one of

[53] to

[58] , wherein the rolled compact composition further contains a thickening polysaccharide.

[60] The outer skin according to any one of

[53] to

[59] , wherein the rolled compact composition further contains β-type rice flour and water.

[61] The outer skin according to any one of

[53] to

[60] , wherein the content of the pregelatinized rice flour in the rolled compact composition is 3 to 35% by weight based on the weight of the rolled compact composition.

[62] The outer skin according to any one of

[53] to

[61] , wherein the content of the pregelatinized rice flour in the rolled compact composition is 6 to 25% by weight based on the weight of the rolled compact composition.

[63] The outer skin according to any one of

[53] to

[62] , wherein the content of the pregelatinized rice flour in the rolled compact composition is 9 to 18% by weight based on the weight of the rolled compact composition.

[64] The skin according to any one of

[59] to

[63] , wherein the content of the thickening polysaccharide in the rolled compact composition is 0.1 to 5% by weight based on the rolled compact composition.

[65] The skin according to any one of

[59] to

[64] , wherein the content of the thickening polysaccharide in the rolled compact composition is 0.3 to 3% by weight based on the rolled compact composition.

[66] The skin according to any one of

[59] to

[65] , wherein the content of the thickening polysaccharide in the rolled compact composition is 0.5 to 2% by weight based on the rolled compact composition.

[67] The skin according to any one of

[53] to

[66] , wherein the water content of the rolled compact composition is 15 to 45% by weight based on the rolled compact composition.

[68] The skin according to any one of

[53] to

[67] , wherein the water content of the rolled compact composition is 20 to 40% by weight based on the rolled compact composition.

[69] The skin according to any one of

[53] to

[68] , wherein the water content of the rolled compact composition is 25 to 35% by weight based on the rolled compact composition.

[70] The skin according to any one of

[53] to

[69] , wherein the rolled compact composition is substantially free of gluten.

[71] A method for producing a skin for an enrobed food product, comprising: adding water as necessary to a powder or liquid composition containing pregelatinized rice flour, the powder or liquid composition having a positive peak area value of 9 to 206 g sec when measured using a texture analyzer by the method described in [1], and rolling the composition into a shape.

[72] The method according to

[71] , wherein the gelatinized rice flour has a maximum stress of -25 to 0 g at the negative peak when measured using a texture analyzer according to the method described in [2].

[73] The method according to

[71] or

[72] , wherein the area under the positive peak is 12 to 198 g·sec.

[74] The method according to any one of

[71] to

[73] , wherein the area under the positive peak is 20 to 190 g·sec.

[75] The manufacturing method according to any one of

[71] to

[74] , wherein the maximum stress of the negative peak is -23 to -1 g.

[76] The manufacturing method according to any one of

[71] to

[75] , wherein the maximum stress of the negative peak is -21 to -2 g.

[77] The method according to any one of

[71] to

[76] , wherein the powder or liquid composition further contains a thickening polysaccharide.

[78] The manufacturing method according to any one of

[71] to

[77] , wherein the powder or liquid composition further contains β-type rice flour.

[79] The manufacturing method according to any one of

[71] to

[78] , wherein the content of the pregelatinized rice flour in the powder or liquid composition is 3 to 50% by weight based on the solid content of the powder or liquid composition.

[80] The manufacturing method according to any one of

[71] to

[79] , wherein the content of the pregelatinized rice flour in the powder or liquid composition is 5 to 40% by weight based on the solid content of the powder or liquid composition.

[81] The manufacturing method according to any one of

[71] to

[80] , wherein the content of the pregelatinized rice flour in the powder or liquid composition is 10 to 30% by weight based on the solid content of the powder or liquid composition.

[82] The manufacturing method according to any one of

[71] to

[81] , wherein the content of the pregelatinized rice flour in the powder or liquid composition is 15 to 25% by weight based on the solid content of the powder or liquid composition.

[83] The manufacturing method according to any one of

[77] to

[82] , wherein the content of the thickening polysaccharide in the powder or liquid composition is 0.2 to 7.5% by weight based on the solid content of the powder or liquid composition.

[84] The manufacturing method according to any one of

[77] to

[83] , wherein the content of the thickening polysaccharide in the powder or liquid composition is 0.4 to 4.5 wt % relative to the solid content of the powder or liquid composition.

[85] The manufacturing method according to any one of

[77] to

[84] , wherein the content of the thickening polysaccharide in the powder or liquid composition is 0.7 to 3.0% by weight based on the solid content of the powder or liquid composition.

[86] The method according to any one of

[71] to

[85] , wherein the powder or liquid composition is substantially free of gluten. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an outer skin for an enrobed food product that has good noodle-making and moldability even when produced without using gluten or ingredients that can produce gluten (e.g., wheat flour, etc.). The present invention can also provide a powder or liquid composition that is suitable for use as a raw material for the outer shell of an enclosed food product that has good noodle-making and shapeability. The present invention can also provide a rolled compact composition that has good noodle-making and formability and is suitable for use as an outer skin for an enclosed food product. The present invention can also provide an enrobed food product in which a filling is covered with an outer skin that has good noodle-making and shapeability. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 1 is a conceptual diagram showing the positional relationship between a jig attached to a texture analyzer (not shown) and a cup filled with a gelatinized rice flour solution, as well as the distance the jig is lowered when measuring the physical properties of gelatinized rice flour using a texture analyzer. [Figure 2] This is a graph showing a typical example of a stress-time curve (vertical axis: stress, horizontal axis: time) obtained when measuring the physical properties of pregelatinized rice flour using a texture analyzer. The area of ​​part A in the figure is the "peak area of ​​the first peak," and the stress of part B in the figure is the "stress at the top of the second peak." DETAILED DESCRIPTION OF THE INVENTION

[0010] One of the characteristics of the powder or liquid composition of the present invention is that it contains pregelatinized rice flour whose specific physical property values, measured using a texture analyzer, fall within a specific range. In this invention, "powder" refers to an aggregate of multiple particles. In this invention, "liquid" refers to a substance that exhibits fluidity at room temperature (25°C) and normal pressure (100 kPa), and is a concept that encompasses solutions, dispersions, suspensions, emulsions, pastes, slurries, and the like. In this invention, "powder or liquid composition" is a general term for powder compositions and liquid compositions, and is therefore a concept that encompasses both powder compositions and liquid compositions.

[0011] The pregelatinized rice flour used in the present invention preferably has an "area under the positive peak" measured using a texture analyzer that falls within a specific range. The area under the positive peak is an index related to the hardness of an aqueous solution of pregelatinized rice flour. By using pregelatinized rice flour whose area under the positive peak falls within this specific range, it is possible to produce a shell for an enclosed food that is excellent in formability (suitability for forming the filling of an enclosed food into a shell) and noodle-making properties (suitability for the process of rolling dough using a roll noodle machine or the like in producing the shell), even without using gluten or ingredients that can produce gluten (e.g., wheat flour).

[0012] In the present invention, the "area under the positive peak" of pregelatinized rice flour is measured using a texture analyzer according to the following steps (1) to (8). (1) The sample, pregelatinized rice flour, was dissolved in three times its weight of water and stirred for two minutes at 25°C at a stirring speed of 17,000 rpm in a 500 mL beaker with a bottom diameter of 9 cm. (2) The obtained gelatinized rice flour aqueous solution is filled to the brim into a cup container with a diameter of 55 mm, a height of 42 mm, and a capacity of 65 mL. (3) A cup container filled with pregelatinized rice flour aqueous solution is placed on a texture analyzer equipped with a 25 mm diameter cylindrical acrylic cylinder as a jig, with the cup container positioned directly below the jig. (4) Five minutes after the completion of the stirring in (1) above, at 25°C, the jig attached to the texture analyzer is lowered 25 mm straight down from a position 67 mm above the bottom of the cup container at a speed of 2 mm / sec and a load of 100 g, so that it comes into contact with the gelatinized rice flour aqueous solution filled in the cup container, and then is lowered a further 10 mm at the same speed, and then is raised 35 mm to its original position at a speed of 2 mm / sec. (5) The stress (g) applied to the jig during the 35 seconds from when the jig starts to descend in (4) to when it returns to its original position is detected at a detection threshold of 5g, and a stress-time curve is drawn with the stress (g) plotted on the vertical axis and time (sec) on the horizontal axis. (6) Calculate the peak area (g·sec) of the first peak in the obtained stress-time curve. (7) The steps (4) to (6) are repeated a total of six times within 20 minutes from the end of the stirring in step (1). (8) Of the peak areas obtained in the first to sixth measurements, the average value of the peak areas obtained in the second to sixth measurements is calculated, and this average value is designated as the "area under the positive peak."

[0013] In the present invention, the texture analyzer used to measure the physical properties of pregelatinized rice flour is specifically the "Texture Analyzer TA.XT.plus" manufactured by Eiko Seiki Co., Ltd.

[0014] In (1) above, distilled water at 25°C can be used as the water in which the pregelatinized rice flour is dissolved. The pregelatinized rice flour solution can be stirred in a 500 mL beaker with a bottom diameter of 9 cm. Specifically, the pregelatinized rice flour solution can be stirred using a Kai Multi Blender DK5033 (attachment: masher) manufactured by Kai Corporation. After stirring, it is preferable to visually confirm that the pregelatinized rice flour solution is uniformly mixed.

[0015] In (2) above, the cup container into which the pregelatinized rice flour aqueous solution is filled has a circular opening with a diameter of 55 mm, a height of 42 mm, and a capacity of 65 mL. Specifically, the cup container into which the pregelatinized rice flour aqueous solution is filled can be "IK55 Floral PS" manufactured by Ito Kei Pack Sangyo Co., Ltd. The pregelatinized rice flour aqueous solution is filled into the cup container so that substantially no air enters the cup container (i.e., so that air that has entered the cup container is not visually confirmed). After filling the cup container with the pregelatinized rice flour aqueous solution, the top surface can be leveled off with a palette knife to make it flat, allowing the pregelatinized rice flour aqueous solution to be filled into the cup container by leveling it off.

[0016] In (3) above, the cup container filled with the gelatinized rice flour aqueous solution is placed in a position where, when the jig (a cylindrical acrylic cylinder with a diameter of 25 mm) attached to the texture analyzer is lowered directly below, the center of the jig overlaps the center of the cup container when viewed from directly above the jig.

[0017] A conceptual diagram showing the positional relationship between the jig attached to the texture analyzer and the cup filled with the pregelatinized rice flour aqueous solution, as well as the distance the jig was lowered, in (4) above, is shown in Figure 1. Note that because Figure 1 is a conceptual diagram, the scale of the jig and cup may differ from the actual scale.

[0018] The operation (4) may be started 5 minutes after the end of the stirring in the operation (1), but it is preferable to start it at least 8 minutes after the end of the stirring.

[0019] The specific settings of the Texture Analyzer TA.XT.plus manufactured by Eiko Instruments Co., Ltd. for obtaining the stress-time curve (5) above are as follows: <Texture analyzer settings> Test Mode: Compression Test Speed: 2mm / sec Post-Test Speed: 2mm / sec Target Mode: Distance Force: 100g Distance: 35mm Trigger Type: Button Trigger Force: 5g

[0020] A typical example of the stress-time curve obtained in (5) above is shown in Figure 2. Note that since Figure 2 is a typical example, the curve shown in Figure 2 may not match the actual curve.

[0021] In (6) above, the "first peak" in the stress-time curve refers to the peak observed between the moment the lowered jig comes into contact with the pregelatinized rice flour aqueous solution and the moment the jig is raised after being lowered and the stress on the jig drops to 0 g. The "second peak" (also called the "negative peak") described below has a negative stress value (g) at its peak top, whereas the stress value (g) at the peak top of the first peak is a positive value, and the first peak is sometimes called the "positive peak." The "peak area of ​​the first peak" refers to the area (g·sec) of the portion enclosed by the curve of the first peak and the horizontal axis (i.e., the outer perimeter is the curve of the first peak and the horizontal axis of the graph) (part A in Figure 2).

[0022] The area under the positive peak of the pregelatinized rice flour used in the present invention is preferably 9 g sec or more, more preferably 12 g sec or more, even more preferably 15 g sec or more, and particularly preferably 20 g sec or more. The area under the positive peak is preferably 206 g sec or less, more preferably 198 g sec or less, and particularly preferably 190 g sec or less. For example, the area under the positive peak is preferably 9 to 206 g sec, more preferably 12 to 198 g sec, and particularly preferably 20 to 190 g sec.

[0023] The pregelatinized rice flour used in the present invention preferably has a "maximum negative peak stress" measured using a texture analyzer that falls within a specific range. The maximum negative peak stress is an indicator of the adhesiveness of a pregelatinized rice flour solution. By using pregelatinized rice flour whose maximum negative peak stress falls within a specific range, it is possible to produce an outer shell for an enclosed food product that is excellent in formability and noodle-making properties, even without using gluten or ingredients that can produce gluten (e.g., wheat flour, etc.).

[0024] In the present invention, the "maximum negative peak stress" of pregelatinized rice flour is measured using a texture analyzer according to the following procedures (1) to (8). (1) The sample, pregelatinized rice flour, was dissolved in three times its weight of water and stirred for two minutes at 25°C at a stirring speed of 17,000 rpm in a 500 mL beaker with a bottom diameter of 9 cm. (2) The obtained gelatinized rice flour aqueous solution is filled to the brim into a cup container with a diameter of 55 mm, a height of 42 mm, and a capacity of 65 mL. (3) A cup container filled with pregelatinized rice flour aqueous solution is placed on a texture analyzer equipped with a 25 mm diameter cylindrical acrylic cylinder as a jig, with the cup container positioned directly below the jig. (4) Five minutes after the completion of the stirring in (1) above, at 25°C, the jig attached to the texture analyzer is lowered 25 mm straight down from a position 67 mm above the bottom of the cup container at a speed of 2 mm / sec and a load of 100 g, so that it comes into contact with the gelatinized rice flour aqueous solution filled in the cup container, and then is lowered a further 10 mm at the same speed, and then is raised 35 mm to its original position at a speed of 2 mm / sec. (5) The stress (g) applied to the jig during the 35 seconds from when the jig starts to descend in (4) to when it returns to its original position is detected at a detection threshold of 5g, and a stress-time curve is drawn with the stress (g) plotted on the vertical axis and time (sec) on the horizontal axis. (6) In the obtained stress-time curve, the stress (g) at the top of the second peak is calculated. (7) The steps (4) to (6) are repeated a total of six times within 20 minutes from the end of the stirring in step (1). (8) Of the peak top stresses obtained in the first to sixth measurements, the average value of the peak top stresses in the second to sixth measurements is calculated, and this average value is designated as the "maximum stress of the negative peak."

[0025] The steps (1) to (5) can be carried out in the same manner as the steps (1) to (5) for measuring the "area under the positive peak." The texture analyzer used to measure the maximum stress of the negative peak is the "Texture Analyzer TA.XT.plus" manufactured by Eiko Instruments, Ltd., as in the case of the area under the positive peak.

[0026] In (6) above, the "second peak" in the stress-time curve refers to the peak that appears after the first peak and whose peak top stress value (g) is a negative value (sometimes referred to as a "negative peak"). The "stress at the peak top of the second peak" refers to the stress (g) at the highest point (peak top) of the second peak (B in Figure 2).

[0027] The maximum stress of the negative peak of the pregelatinized rice flour used in the present invention is preferably -25 g or more, more preferably -23 g or more, and particularly preferably -21 g or more. The maximum stress of the negative peak is preferably 0 g or less, more preferably -1 g or less, and particularly preferably -2 g or less. For example, the maximum stress of the negative peak is preferably -25 to 0 g, more preferably -23 to -1 g, and particularly preferably -21 to -2 g.

[0028] The type of raw material rice for the pregelatinized rice flour used in the present invention is not particularly limited as long as the above physical property values ​​measured using a texture analyzer are within specific ranges, and the raw material rice for the pregelatinized rice flour used in the present invention may be either non-glutinous rice or glutinous rice. The origin or variety of the raw material rice for the pregelatinized rice flour used in the present invention is also not particularly limited, and the raw material rice for the pregelatinized rice flour used in the present invention may be new rice, old rice, very old rice, etc. The degree of polishing of the raw material rice for the pregelatinized rice flour used in the present invention is also not particularly limited, and polished white rice or brown rice may be used.

[0029] The term "gelatinized rice flour" as used herein refers to pregelatinized rice flour in the broad sense, i.e., the pregelatinized rice flour used in the present invention includes, for example, pregelatinized rice starch obtained by subjecting rice starch isolated and purified from rice to a gelatinization (gelatinization) treatment. When pregelatinized rice starch is used as the pregelatinized rice flour, the pregelatinized rice starch may have been subjected to other processing treatments in addition to the gelatinization treatment, such as physical treatments other than gelatinization treatment (e.g., granulation treatment, moist heat treatment, ball mill treatment, fine pulverization treatment, heat treatment, hot water treatment, bleaching treatment, sterilization treatment, acid treatment, alkali treatment, etc.), chemical treatments (e.g., esterification treatment, etherification treatment, crosslinking treatment, oxidation treatment), enzymatic treatment, etc.

[0030] The degree of gelatinization of the pregelatinized rice flour used in the present invention is preferably 50% or more, more preferably 80% or more. There is no particular upper limit to the degree of gelatinization of the pregelatinized rice flour used in the present invention, and the degree of gelatinization may be 100% or less. In the present invention, the degree of gelatinization of pregelatinized rice flour is determined by the glucoamylase method II.

[0031] The form of the pregelatinized rice flour used in the present invention is preferably in powder form (a form in which multiple particles are aggregated). There are no particular restrictions on the particle size of the pregelatinized rice flour used in the present invention, and the pregelatinized rice flour used in the present invention may include granulated rice flour.

[0032] The method for producing the pregelatinized rice flour used in the present invention is not particularly limited, and it can be produced by a method known per se or a method similar thereto. Specifically, the pregelatinized rice flour used in the present invention may be, for example, one produced by washing polished glutinous rice, soaking it in water, steaming it to make mochi, roasting it until white, and then grinding it (e.g., kanbai flour); one produced by steaming glutinous rice, drying it, roasting it, and milling it (e.g., kamihaya flour); one produced by steaming non-glutinous rice, drying it, roasting it, and milling it (namihaya flour); one produced by soaking polished glutinous rice in water, steaming it, and drying it to make dried rice, which is then roughly crushed (e.g., domyoji flour); one produced by washing glutinous rice, drying it, roasting it without steaming it, and milling it (e.g., rakugan flour); one produced by soaking glutinous rice in water, steaming it, drying it, crushing it, and gradually roasting it (e.g., jonan flour); one produced by heating non-glutinous rice or glutinous rice and then crushing it, etc. Furthermore, there are no particular limitations on the equipment for producing pregelatinized rice flour used in the present invention, and the present invention may use pregelatinized rice flour obtained by, for example, a method in which rice flour or rice starch slurry is gelatinized and dried in a drum dryer, a method in which rice flour or rice starch is added with water and then gelatinized under pressure and heat in an extruder, or a method in which rice flour or rice starch slurry is gelatinized by heat and then dried in a spray dryer.

[0033] The area under the positive peak and the maximum stress of the negative peak of pregelatinized rice flour can be adjusted, for example, by adjusting the processing conditions (heating time, heating temperature, etc.) when raw material rice, rice flour, or rice starch is heated or otherwise subjected to gelatinization (gelatinization). For example, when rice flour or rice starch slurry is heated in a drum dryer, the heating time and heating temperature can be adjusted by adjusting the drum rotation speed, surface temperature, etc.

[0034] The pregelatinized rice flour used in the present invention may be a commercially available product, as long as the physical properties measured using a texture analyzer fall within a specific range. In one embodiment, the present invention can be carried out by analyzing the physical properties of commercially available pregelatinized rice flour using a texture analyzer and selecting and using one whose physical properties fall within a specific range. Examples of commercially available pregelatinized rice flours used in the present invention include, but are not limited to, "Pregelatinized Rice Flour J" manufactured by Frystar Co., Ltd., "Yui Pregelatinized Rice Flour" manufactured by Social Farm Mogitate, a social welfare corporation operated by Ichimakukai (Muginosato), "KMS-500" and "Fine Rice Flour Flakes" manufactured by Kamiman Rice and Food Mill Co., Ltd., "JU-800A" and "JM-600F" manufactured by Takai Foods Co., Ltd., and "My Alpha K" manufactured by Joetsu Starch Co., Ltd.

[0035] The content of the above-mentioned pregelatinized rice flour (i.e., pregelatinized rice flour whose specific physical property values ​​measured using a texture analyzer fall within specific ranges) in the powder or liquid composition of the present invention is not particularly limited, as long as it is an amount sufficient to produce the outer shell of an enclosed food product. It is typically 3% by weight or more, preferably 5% by weight or more, more preferably 10% by weight or more, and particularly preferably 15% by weight or more, based on the solid content of the powder or liquid composition of the present invention. Furthermore, the content of pregelatinized rice flour in the powder or liquid composition of the present invention is typically 50% by weight or less, preferably 40% by weight or less, more preferably 30% by weight or less, and particularly preferably 25% by weight or less, based on the solid content of the powder or liquid composition of the present invention. For example, the content of pregelatinized rice flour in the powder or liquid composition of the present invention is typically 3 to 50% by weight, preferably 5 to 40% by weight, more preferably 10 to 30% by weight, and particularly preferably 15 to 25% by weight, based on the solid content of the powder or liquid composition of the present invention. In the present invention, the "solid content" of the powder or liquid composition of the present invention means the weight of the powder or liquid composition of the present invention excluding water and oil that is liquid at room temperature.

[0036] The powder or liquid composition of the present invention may contain a thickening polysaccharide in addition to the above-mentioned pregelatinized rice flour. By including the thickening polysaccharide, the powder or liquid composition of the present invention imparts appropriate binding properties to the dough, resulting in a good viscoelastic texture.

[0037] Examples of thickening polysaccharides that may be contained in the powder or liquid composition of the present invention include alginic acids (e.g., alginic acid, alginates, alginate esters, etc.), xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, carrageenan, tragacanth gum, gum arabic, karaya gum, tamarind seed gum, psyllium seed gum, curdlan, pectin, glucomannan, agar, pullulan, cellulose derivatives (e.g., methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose), soybean polysaccharides, chitin, chitosan, etc. From the viewpoint of imparting a good texture, preferred are alginic acids, xanthan gum, guar gum, locust bean gum, carrageenan, pectin, agar, and cellulose derivatives (e.g., methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose), more preferred are alginic acids, and particularly preferred are alginate esters. These thickening polysaccharides may be used alone or in combination of two or more.

[0038] The thickening polysaccharide that can be contained in the powder or liquid composition of the present invention is preferably in the form of powder. The particle size of the thickening polysaccharide is not particularly limited, and the thickening polysaccharide may be in the form of granules.

[0039] The method for producing the thickening polysaccharide that can be contained in the powder or liquid composition of the present invention is not particularly limited, and the thickening polysaccharide can be produced by a method known per se or a method equivalent thereto. Alternatively, a commercially available product can be used.

[0040] When the powder or liquid composition of the present invention contains a thickening polysaccharide in addition to the above-described pregelatinized rice flour, the content of the thickening polysaccharide is preferably 0.2 wt.% or more, more preferably 0.4 wt.% or more, and particularly preferably 0.7 wt.% or more, based on the solid content of the powder or liquid composition of the present invention, from the viewpoint of imparting favorable binding properties. Furthermore, in this case, the content of the thickening polysaccharide in the powder or liquid composition of the present invention is preferably 7.5 wt.% or less, more preferably 4.5 wt.% or less, and particularly preferably 3.0 wt.% or less, based on the solid content of the powder or liquid composition of the present invention, from the viewpoint of preventing the dough or skin from sticking to equipment and facilities during noodle production and shaping (when producing the skin or coating the filling with the skin). For example, the content of the thickening polysaccharide in the powder or liquid composition of the present invention is preferably 0.2 to 7.5 wt.%, more preferably 0.4 to 4.5 wt.%, and particularly preferably 0.7 to 3.0 wt.%, based on the solid content of the powder or liquid composition of the present invention.

[0041] In one embodiment, when the powder or liquid composition of the present invention contains the above-mentioned pregelatinized rice flour (i.e., pregelatinized rice flour whose specific physical property values, as measured using a texture analyzer, fall within specific ranges) and a thickening polysaccharide, the contents of the pregelatinized rice flour and the thickening polysaccharide (both amounts relative to the solid content of the powder or liquid composition of the present invention) may be any of the following (a) to (i): (a) Pregelatinized rice flour: 3~50% by weight, polysaccharide thickener: 0.2~7.5% by weight (b) Pregelatinized rice flour: 3~50% by weight, polysaccharide thickener: 0.4~4.5% by weight (c) Pregelatinized rice flour: 3~50% by weight, polysaccharide thickener: 0.7~3.0% by weight (d) Pregelatinized rice flour: 5~40% by weight, polysaccharide thickener: 0.2~7.5% by weight (e) Pregelatinized rice flour: 5~40% by weight, polysaccharide thickener: 0.4~4.5% by weight (f) Pregelatinized rice flour: 5~40% by weight, polysaccharide thickener: 0.7~3.0% by weight (g) Pregelatinized rice flour: 15~25% by weight, polysaccharide thickener: 0.2~7.5% by weight (h) Pregelatinized rice flour: 15~25% by weight, polysaccharide thickener: 0.4~4.5% by weight (i) Pregelatinized rice flour: 15~25% by weight, polysaccharide thickener: 0.7~3.0% by weight

[0042] The powder or liquid composition of the present invention is preferably substantially free of gluten. In the present invention, the phrase "substantially free of gluten" means either (1) that the powder or liquid composition is completely free of gluten and gluten-producing food ingredients (e.g., wheat flour, etc.), or (2) that the powder or liquid composition contains gluten or gluten-producing food ingredients in an extremely small amount (usually 0.1% by weight or less, preferably 0.01% by weight or less, based on the solid content of the powder or liquid composition of the present invention) that does not pose a problem for wheat allergies. Furthermore, "food ingredients capable of producing gluten" refers to food ingredients that produce gluten by adding water and kneading, etc., and a specific example is wheat flour.

[0043] The powder or liquid composition of the present invention may contain, in addition to pregelatinized rice flour and thickening polysaccharides, powder and liquid ingredients (preferably excluding gluten and gluten-producing ingredients) typically used in preparing the outer shell of an enclosed food. For example, the powder composition of the present invention may contain powder ingredients such as β-type rice flour (raw flour), grain flour other than rice flour, starch, salt, sugars, powdered oils and fats, egg yolk powder, egg white powder, whole egg powder, skim milk powder, amino acids, animal and plant proteins, dietary fiber, emulsifiers, seasonings, vitamins, minerals, colorings, flavorings, dextrin, calcined calcium, preservatives, antioxidants, pH adjusters, and enzymes. Furthermore, the liquid composition of the present invention may contain, in addition to these powder ingredients, liquid ingredients such as liquid oils and fats, emulsified oils and fats, liquid sugar, and water. These powder and liquid ingredients may be used alone or in combination of two or more.

[0044] In one embodiment, when the powder or liquid composition of the present invention contains β-type rice flour in addition to the above-mentioned pregelatinized rice flour, the content of β-type rice flour is typically 25% by weight or more, preferably 35% by weight or more, based on the solid content of the powder or liquid composition of the present invention. In this case, the upper limit of the content of β-type rice flour in the powder or liquid composition of the present invention is not particularly limited, but is typically 95% by weight or less, preferably 84% by weight or less, based on the solid content of the powder or liquid composition of the present invention. For example, the content of β-type rice flour in the powder or liquid composition of the present invention is typically 25 to 95% by weight, preferably 35 to 84% by weight, based on the solid content of the powder or liquid composition of the present invention.

[0045] The method for producing the powder or liquid composition of the present invention is not particularly limited, and they may be produced by a method known per se or a method equivalent thereto. For example, the powder composition of the present invention may be produced by mixing the above-mentioned pregelatinized rice flour, thickening polysaccharides, and other powder raw materials, and the liquid composition of the present invention may be produced by mixing the above-mentioned pregelatinized rice flour, thickening polysaccharides, and other powder raw materials and liquid raw materials.

[0046] The powder or liquid composition of the present invention is suitable for use as a skin for filled foods. In the present invention, "filled food" refers to a food that has at least a filling and a skin that covers (encloses) the filling, and specific examples include gyoza, xiaolongbao, shumai, wonton, spring rolls, baozi, and ravioli. In the present invention, a powder or liquid composition "for the skin of filled foods" refers to a powder or liquid composition used as a raw material for the skin of filled foods. Hereinafter, the skin of filled foods may be simply referred to as "skin."

[0047] The method for producing the outer shell using the powder or liquid composition of the present invention as a raw material is not particularly limited, and may be a method known per se or a method equivalent thereto. For example, the outer shell can be produced by adding water to the powder or liquid composition of the present invention, if necessary, and kneading the resulting dough, rolling the resulting rolled product in a rolling machine (e.g., a noodle roll machine), and then cutting or punching the resulting rolled product into the desired shape. The dough before rolling may also be extruded in an extruder and then rolled. When water is added to the powder composition of the present invention during the production of the outer shell, the amount of water added is usually 20 to 60 parts by weight, preferably 25 to 55 parts by weight, per 100 parts by weight of the powder composition of the present invention. The liquid composition of the present invention may be kneaded directly without adding water, and the resulting dough may be rolled. Alternatively, taking into account the moisture originally contained in the liquid composition, water may be added appropriately in accordance with the amount of water added to the powder composition described above.

[0048] The outer shells produced using the powder or liquid composition of the present invention as a raw material have excellent noodle-making properties. In the present invention, the "noodle-making properties" of the outer shells refer to the suitability of the process of rolling dough using a roll noodle machine or the like in the production of the outer shells, and can be evaluated by sensory evaluation by a specialist panel using indicators such as stickiness (whether the dough sticks together during rolling and does not produce scum (small pieces of dough that do not stick together)), adhesion (whether the dough does not stick to the rollers during rolling), and the presence or absence of tearing (whether the dough breaks during rolling). Furthermore, the outer shell produced using the powder or liquid composition of the present invention as a raw material has excellent moldability. In the present invention, the "moldability" of the outer shell refers to the moldability when the outer shell is used to cover the filling of an enclosed food product, and can be evaluated by sensory evaluation by a specialist panel using pliability (the ability of the outer shell to withstand tearing when the filling is covered with the outer shell) and softness (the softness of the outer shell when deformed) as indicators.

[0049] The present invention also provides a rolled compact composition containing pregelatinized rice flour, in which specific physical property values ​​measured using a texture analyzer fall within specific ranges. In the present invention, the term "rolled compact" refers to a sheet-like compact obtained by rolling a viscoelastic raw material such as dough.

[0050] The gelatinized rice flour contained in the rolled compact composition of the present invention (i.e., gelatinized rice flour whose specific physical property values ​​measured using a texture analyzer are within specific ranges) is the same as that contained in the above-mentioned powder or liquid composition of the present invention, and preferred embodiments are also the same.

[0051] The content of the above-mentioned pregelatinized rice flour (i.e., pregelatinized rice flour whose specific physical property values ​​measured using a texture analyzer fall within specific ranges) in the rolled compact composition of the present invention is not particularly limited, as long as it is an amount sufficient to produce the outer shell of an enclosed food product. It is usually 2% by weight or more, preferably 3% by weight or more, more preferably 6% by weight or more, and particularly preferably 9% by weight or more, based on the rolled compact composition of the present invention. Furthermore, the content of pregelatinized rice flour in the rolled compact composition of the present invention is usually 35% by weight or less, preferably 25% by weight or less, more preferably 18% by weight or less, and particularly preferably 15% by weight or less, based on the rolled compact composition of the present invention. For example, the content of pregelatinized rice flour in the rolled compact composition of the present invention is preferably 3 to 35% by weight, more preferably 6 to 25% by weight, and particularly preferably 9 to 18% by weight, based on the rolled compact composition of the present invention.

[0052] The rolled compact composition of the present invention may contain a thickening polysaccharide in addition to the above-mentioned pregelatinized rice flour. By including the thickening polysaccharide, the rolled compact composition of the present invention is able to impart appropriate adhesiveness to the dough and provide a good viscoelastic texture.

[0053] The thickening polysaccharides that can be contained in the rolled compact composition of the present invention are the same as those that can be contained in the above-mentioned powder or liquid composition of the present invention, and preferred embodiments are also the same.

[0054] When the rolled compact composition of the present invention contains a thickening polysaccharide in addition to the above-described pregelatinized rice flour, the content of the thickening polysaccharide is preferably 0.1% by weight or more, more preferably 0.3% by weight or more, and particularly preferably 0.5% by weight or more, relative to the rolled compact composition of the present invention, from the viewpoint of imparting favorable binding properties. Furthermore, in this case, the content of the thickening polysaccharide in the rolled compact composition of the present invention is preferably 5% by weight or less, more preferably 3% by weight or less, and particularly preferably 2% by weight or less, relative to the rolled compact composition of the present invention, from the viewpoint of preventing adhesion of the outer skin to tools and equipment during molding. For example, the content of the thickening polysaccharide in the rolled compact composition of the present invention is preferably 0.1 to 5% by weight, more preferably 0.3 to 3% by weight, and particularly preferably 0.5 to 2% by weight, relative to the rolled compact composition of the present invention.

[0055] The rolled compact composition of the present invention is preferably substantially free of gluten. In the present invention, the rolled compact composition being "substantially free of gluten" means, as with the above-mentioned powder or liquid composition, either (1) completely free of gluten and foodstuffs capable of producing gluten (e.g., wheat flour), or (2) containing gluten or foodstuffs capable of producing gluten in an extremely small amount (usually 0.1% by weight or less, preferably 0.01% by weight or less, based on the rolled compact composition of the present invention) that does not cause problems for wheat allergies.

[0056] The rolled compact composition of the present invention may contain, in addition to pregelatinized rice flour and thickening polysaccharides, ingredients commonly used in preparing the outer shell of an enclosed food product (preferably excluding gluten and ingredients capable of producing gluten). Examples of such ingredients include beta-rice flour (raw flour), grain flour other than rice flour, starch, salt, sugars, liquid sugar, powdered oils and fats, liquid oils and fats, emulsified oils and fats, egg yolk powder, egg white powder, whole egg powder, liquid egg, skim milk powder, amino acids, animal and plant proteins, dietary fiber, emulsifiers, seasonings, vitamins, minerals, colorings, flavorings, dextrin, calcined calcium, preservatives, antioxidants, pH adjusters, enzymes, water, alkaline water, animal and plant oils and fats, alcohol, and animal and plant extracts. These ingredients may be used alone or in combination.

[0057] In one embodiment, when the rolled compact composition of the present invention contains β-type rice flour in addition to the above-mentioned pregelatinized rice flour, the content of β-type rice flour is usually 20% by weight or more, preferably 30% by weight or more, based on the rolled compact composition of the present invention. In this case, the upper limit of the content of β-type rice flour in the rolled compact composition of the present invention is not particularly limited, but is usually 80% by weight or less, preferably 70% by weight or less, based on the rolled compact composition of the present invention. For example, the content of β-type rice flour in the rolled compact composition of the present invention is usually 20 to 80% by weight, preferably 30 to 70% by weight, based on the rolled compact composition of the present invention.

[0058] The water content of the rolled compact composition of the present invention is preferably 15% by weight or more, more preferably 20% by weight or more, and particularly preferably 25% by weight or more, based on the rolled compact composition of the present invention. Furthermore, the water content of the rolled compact composition of the present invention is preferably 45% by weight or less, more preferably 40% by weight or less, and particularly preferably 35% by weight or less, based on the rolled compact composition of the present invention. For example, the water content of the rolled compact composition of the present invention is preferably 15 to 45% by weight, more preferably 20 to 40% by weight, and particularly preferably 25 to 35% by weight, based on the rolled compact composition of the present invention.

[0059] In one embodiment, when the rolled compact composition of the present invention contains the above-mentioned pregelatinized rice flour (i.e., pregelatinized rice flour whose specific physical property values ​​measured with a texture analyzer fall within specific ranges) and a thickening polysaccharide, the contents of the pregelatinized rice flour and thickening polysaccharide, and the water content (both amounts relative to the solid content of the powder or liquid composition of the present invention) may be any one of the following (a) to (i): (a) Pregelatinized rice flour: 3~35% by weight, polysaccharide thickener: 0.1~5% by weight, water: 15~45% by weight (b) Pregelatinized rice flour: 3~35% by weight, polysaccharide thickener: 0.3~3% by weight, water: 20~40% by weight (c) Pregelatinized rice flour: 3~35% by weight, polysaccharide thickener: 0.5~2% by weight, water: 25~35% by weight (d) Pregelatinized rice flour: 6~25% by weight, polysaccharide thickener: 0.1~5% by weight, moisture: 15~45% by weight (e) Pregelatinized rice flour: 6~25% by weight, polysaccharide thickener: 0.3~3% by weight, water: 20~40% by weight (f) Pregelatinized rice flour: 6~25% by weight, polysaccharide thickener: 0.5~2% by weight, water: 25~35% by weight (g) Pregelatinized rice flour: 9~18% by weight, polysaccharide thickener: 0.1~5% by weight, water: 15~45% by weight (h) Pregelatinized rice flour: 9~18% by weight, polysaccharide thickener: 0.3~3% by weight, water: 20~40% by weight (i) Pregelatinized rice flour: 9~18% by weight, polysaccharide thickener: 0.5~2% by weight, water: 25~35% by weight

[0060] The thickness of the rolled compact composition of the present invention is not particularly limited and may be appropriately set depending on the type of the filled food, etc., but is usually 0.3 to 3.0 mm, preferably 0.5 to 2.5 mm. The shape and size of the rolled compact composition of the present invention are also not particularly limited and may be appropriately set depending on the type of the filled food, etc.

[0061] The method for producing the rolled compact composition of the present invention is not particularly limited, and it can be produced by a method known per se or a method similar thereto. For example, it can be produced by adding water to a powder raw material containing pregelatinized rice flour (which may be the powder composition of the present invention) and kneading it, rolling the resulting dough in a rolling machine (e.g., a roll noodle machine), and, if necessary, cutting or punching it into the desired shape. The dough before rolling can also be extruded in an extruder and then rolled.

[0062] The rolled compact composition of the present invention can be provided as a frozen product by being subjected to a freezing treatment, or as a refrigerated product (including a chilled product).

[0063] The rolled compact composition of the present invention has excellent formability and noodle-making properties and is suitable for use as the outer skin of an enclosed food. In the present invention, the rolled compact composition "for the outer skin of an enclosed food" refers to a rolled compact composition used as the outer skin of an enclosed food.

[0064] The rolled compact composition of the present invention can be used as a noodle sheet.

[0065] As described above, the rolled compact composition of the present invention is suitable for use as the outer covering of an encased food. The present invention also provides an encased food having at least a filling and an outer covering covering the filling, wherein the outer covering comprises the rolled compact composition of the present invention (i.e., a rolled compact composition containing pregelatinized rice flour whose specific physical property values, measured using a texture analyzer, are within specific ranges).

[0066] The type of the filled food of the present invention is not particularly limited, and examples thereof include dumplings, xiaolongbao, shumai, wonton, spring rolls, baozi, and ravioli, with dumplings being preferred.

[0067] The filling of the filled food of the present invention may be prepared appropriately depending on the type of filled food, and there are no particular limitations on the raw materials used for the preparation or the preparation method.

[0068] In the filled food of the present invention, the outer shell may cover the entire filling or may cover only a part of the filling.

[0069] The method for producing the filled food of the present invention is not particularly limited, except that it includes covering a filling with an outer skin containing the rolled compact composition of the present invention (i.e., a rolled compact composition containing pregelatinized rice flour whose specific physical property values, as measured using a texture analyzer, are within specific ranges).The filled food can be produced by a method known per se or a method equivalent thereto, depending on the type of filled food, etc.

[0070] The filled food of the present invention can be provided to consumers as a frozen product after being subjected to a freezing process. The filled food of the present invention can also be provided as a refrigerated product (including a chilled product). The filled food of the present invention can be provided after being cooked (for example, baked, steamed, boiled, fried, etc.) or without being cooked.

[0071] The present invention also provides an outer skin for an enrobed food product (sometimes referred to in this specification as the "outer skin of the present invention"), which comprises a rolled compact composition containing pregelatinized rice flour, the specific physical property values ​​of which, as measured using a texture analyzer, fall within specific ranges. In the present invention, the skin "for filled foods" refers to a skin used in the production of filled foods.

[0072] The rolled compact composition contained in the outer skin of the present invention is the same as the above-mentioned rolled compact composition of the present invention, and preferred embodiments are also the same.

[0073] The method for producing the outer shell of the present invention is not particularly limited, and the outer shell can be produced by a method known per se or a method similar thereto. For example, the outer shell can be produced by kneading a powder or liquid composition containing pregelatinized rice flour (the powder or liquid composition of the present invention may be used) with water added as necessary, rolling the resulting dough in a rolling machine (e.g., a noodle roll machine), and cutting or punching into the desired shape. The dough before rolling can also be extruded in an extruder and then rolled.

[0074] The present invention will be explained in more detail in the following examples, but the present invention is not limited to these examples in any way. Unless otherwise specified, all of the raw materials used in the following examples are commercially available food grade materials. [Example]

[0075] <Test Example 1: Analysis of Pregelatinized Rice Flour> For each of the commercially available gelatinized rice flours (Examples 1 to 7, Comparative Examples 1 to 3) shown in Table 1 below, the "area under the positive peak" and "maximum stress of the negative peak" were measured using a Texture Analyzer TA.XT.plus manufactured by Eiko Seiki Co., Ltd., as described below.

[0076] [Table 1]

[0077] (1) 30 g of the sample pregelatinized rice flour was dissolved in 90 g of purified water at 25°C. The solution was stirred for 2 minutes at 25°C at a stirring speed of 17,000 rpm in a 500 mL beaker with a bottom diameter of 9 cm using a Kai Multi Blender DK5033 (attachment: masher) manufactured by Kai Corporation, and visually confirmed to be homogeneously mixed. (2) The obtained gelatinized rice flour aqueous solution was filled into a cup container (Ito Kei Pack Sangyo Co., Ltd., "IK55 Floral PS", 55 mm in diameter, 42 mm in height, 65 mL in capacity) by leveling. The gelatinized rice flour aqueous solution was filled into the cup container so that essentially no air was trapped, and then the top surface was leveled with a palette knife to make it even. (3) A cup filled with a gelatinized rice flour solution was placed in a texture analyzer (Eiko Seiki Co., Ltd.'s "Texture Analyzer TA.XT.plus") equipped with a cylindrical acrylic cylinder with a diameter of 25 mm as a jig, with the cup positioned directly below the jig (when the jig was lowered directly below, the center of the jig overlapped with the center of the cup when viewed from directly above the jig). (4) Five minutes after the completion of the stirring in (1) above, at 25°C, the jig attached to the texture analyzer was lowered 25 mm straight down from a position 67 mm above the bottom of the placed cup container (the position shown in Figure 1) at a speed of 2 mm / sec and a load of 100 g, so that it came into contact with the gelatinized rice flour aqueous solution filled in the cup container, and then further lowered 10 mm at the same speed, and then raised 35 mm to its original position at a speed of 2 mm / sec. The texture analyzer settings were as follows: <Texture analyzer settings> Test Mode: Compression Test Speed: 2mm / sec Post-Test Speed: 2mm / sec Target Mode: Distance Force: 100g Distance: 35mm Trigger Type: Button Trigger Force: 5g (5) The stress (g) applied to the jig during the 35 seconds from when the jig started to descend in (4) to when it returned to its original position was detected using a detection threshold (Trigger Force) of 5g, and a stress-time curve was drawn with the stress (g) plotted on the vertical axis and time (sec) on the horizontal axis. (6) In the obtained stress-time curve, the peak area (g·sec) of the first peak and the stress (g) at the peak top of the second peak were calculated. (7) The above steps (4) to (6) were repeated a total of six times within 20 minutes from the end of the stirring in step (1). (8) Of the peak areas obtained in the first to sixth measurements, the average of the peak areas in the second to sixth measurements was calculated, and this average was designated as the "area under the positive peak." In addition, of the stresses at the peak tops in the first to sixth measurements, the average of the stresses at the peak tops in the second to sixth measurements was calculated, and this average was designated as the "maximum stress of the negative peak."

[0078] The results are shown in Table 2 below.

[0079] [Table 2]

[0080] The degrees of gelatinization of the gelatinized rice flours of Examples 1 to 7 and Comparative Examples 1 to 3 were measured by glucoamylase method II. As a result, the degrees of gelatinization of the gelatinized rice flours of Examples 1 to 7 were 91 to 100%, and the degrees of gelatinization of the gelatinized rice flours of Comparative Examples 1 to 3 were 87 to 97%.

[0081] <Test Example 2: Preparation of rolled body (noodle sheet)> (Rolled compact of Example 1) Beta-type rice flour ("Rice Flour, Soft Rice Flour R" manufactured by Namisato Co., Ltd.), pregelatinized rice flour from Example 1 in Test Example 1 ("Pregelatinized Rice Flour J" manufactured by Frystar Co., Ltd.), and alginate ester ("Kombu Acid 501" manufactured by Kimika Co., Ltd.) were mixed in the ratios shown in Table 3 below, and then city water was added in the ratios shown in Table 3 below. The mixture was kneaded at room temperature for 5 minutes using a kneading machine ("KitchenAid KSM5" manufactured by FMI Co., Ltd.). The resulting dough was rolled to a thickness of 0.75 mm at room temperature using a roll noodle machine ("FNH-21" manufactured by Tosei Kogyo Co., Ltd.) to produce a rolled product (noodle sheet).

[0082] [Table 3]

[0083] (Rolled compacts of Examples 2 to 7 and Comparative Examples 1 to 3) The rolled compacts (noodle sheets) of Examples 2 to 7 and Comparative Examples 1 to 3 were produced using the same procedure as in Example 1, except that the pregelatinized rice flour of Example 1 in Test Example 1 was replaced with the pregelatinized rice flour of Examples 2 to 7 and Comparative Examples 1 to 3 in Test Example 1 (commercially available pregelatinized rice flour listed in Table 1).

[0084] (Evaluation of noodle making properties) The suitability (noodle-making properties) for rolling dough using a roll noodle-making machine was evaluated for each of the rolled molded products of Examples 1 to 7 and Comparative Examples 1 to 3. Specifically, a panel of three experts collaboratively rated the dough in one-point increments based on the following criteria for binding (whether the dough binds together during rolling and no scum (small pieces of dough that do not bind together) is generated), adhesion (whether the dough does not stick to the rollers during rolling), and whether or not it tears (whether the dough breaks during rolling).

[0085] [Evaluation criteria for cohesion] 5: No residue is generated 4: A small amount of residue is generated 3: Some residue is generated 2: A large amount of waste is generated 1: The dough doesn't stick together and most of it turns into scraps.

[0086] [Adhesion evaluation criteria] 5: The dough doesn't stick to the roller at all 4: The dough sticks slightly to the roller 3: The dough sticks slightly to the roller 2: The fabric sticks to the roller 1: The dough sticks to the entire roller

[0087] [Evaluation criteria for the presence or absence of tears] 5: The fabric doesn't cut at all 4: The fabric is slightly torn 3: The fabric sometimes breaks 2: The fabric breaks frequently 1: The fabric is constantly breaking

[0088] (Evaluation of formability) The formability (moldability) of each rolled compact in Examples 1 to 7 and Comparative Examples 1 to 3 when encasing a filling for an encased food product was evaluated. Specifically, each rolled compact was cut into an oval shape measuring 82 mm × 92 mm to prepare an outer skin. Next, these outer skins were used to encase 10 g of a filling obtained by kneading ground meat, chopped vegetables, seasonings, etc., using a mechanical molder to prepare crescent-shaped dumplings. A panel of three experts then collaboratively rated the flexibility (the outer skin does not break when the filling is encased in the outer skin (rolled compact)) and softness (the softness when the outer skin (rolled compact) is deformed) of the resulting dumplings on a scale of 1 point based on the following criteria.

[0089] [Evaluation criteria for flexibility] 5: The outer skin does not break at all 4: Slight cracks on the outer skin 3: Cracks appear on the skin 2: Small cracks appear in the outer skin 1: The outer skin is torn apart

[0090] [Softness evaluation criteria] 5: Soft 4: Slightly hard 3: Slightly hard 2: Quite hard 1: Hard

[0091] The evaluation results of the noodle-making properties and outer skin formability of each of the rolled products of Examples 1 to 7 and Comparative Examples 1 to 3 are shown in Table 4 below.

[0092] [Table 4]

[0093] As is clear from the results shown in Table 4, the rolled products (noodle sheets) of Examples 1 to 7, which contained pregelatinized rice flour with a positive peak area value of 30.8 to 185.1 g sec measured using a texture analyzer, all had excellent noodle-making and formability. These results confirmed that by using pregelatinized rice flour with a positive peak area value within a specific range, it is possible to produce outer skins for filled foods that have good noodle-making and formability, without using gluten or ingredients that can produce gluten (e.g., wheat flour, etc.).

[0094] <Test Example 3> (Rolled compacts of Examples 8 to 15) Beta-type rice flour ("Rice Flour, Soft Rice Flour R" manufactured by Namisato Co., Ltd.), pregelatinized rice flour from Example 1 in Test Example 1 ("Pregelatinized Rice Flour J" manufactured by Frystar Co., Ltd.), and thickening polysaccharides (xanthan gum, guar gum, locust bean gum, κ-carrageenan, pectin, agar, methylcellulose, and hydroxypropylmethylcellulose) shown in Table 5 below were mixed in the ratios shown in Table 6 below, followed by addition of city water in the ratios shown in Table 6 below. The mixture was kneaded at room temperature for 5 minutes using a kneading machine ("KitchenAid KSM5" manufactured by FMI Co., Ltd.). The resulting dough was rolled to a thickness of 0.75 mm at room temperature using a roll noodle machine ("FNH-21" manufactured by Tosei Kogyo Co., Ltd.) to produce the rolled products (noodle sheets) of Examples 8 to 15.

[0095] [Table 5]

[0096] [Table 6]

[0097] (Evaluation of noodle making and formability) For each of the rolled products of Examples 8 to 15, evaluation of noodle-making properties and outer skin formability was performed using the same method as in Test Example 2. The evaluation results are shown in Table 7 below.

[0098] [Table 7]

[0099] As is clear from the results shown in Table 7, the rolled compacts (Examples 8 to 15) produced in the same manner as Example 1 of Test Example 2, except that other thickening polysaccharides (xanthan gum, guar gum, locust bean gum, κ-carrageenan, pectin, agar, methylcellulose, hydroxypropylmethylcellulose) were used instead of alginate esters, also had excellent noodle-making and formability, just like when alginate esters were used.

[0100] <Test Example 4> (Rolled bodies of Examples 16 to 18) Beta-type rice flour ("Rice Flour, Soft Rice Flour R" manufactured by Namisato Co., Ltd.), pregelatinized rice flour from Example 1 in Test Example 1 ("Pregelatinized Rice Flour J" manufactured by Frystar Co., Ltd.), and alginate ester ("Kombu Acid 501" manufactured by Kimika Co., Ltd.) were mixed in the ratios shown in Table 8 below, and then city water was added in the ratios shown in Table 8 below. The mixture was kneaded at room temperature for 5 minutes using a kneading machine ("KitchenAid KSM5" manufactured by FMI Co., Ltd.). The resulting dough was rolled to a thickness of 0.75 mm at room temperature using a roll noodle machine ("FNH-21" manufactured by Tosei Kogyo Co., Ltd.) to produce the rolled compacts (noodle sheets) of Examples 16 to 18.

[0101] [Table 8]

[0102] (Evaluation of noodle making and formability) For each of the rolled products of Examples 16 to 18, the noodle-making properties and outer skin formability were evaluated using the same method as in Test Example 2. The evaluation results are shown in Table 9 below.

[0103] [Table 9]

[0104] As is clear from the results shown in Table 9, the rolled products (noodle sheets) of Examples 16 to 18, which contained 3 to 30 wt% pregelatinized rice flour and whose area under the positive peak measured using a texture analyzer was within a specific range, all had excellent noodle-making properties and formability.

[0105] <Test Example 5> (Rolled compact of Example 19) Beta-type rice flour ("Rice Flour, Soft Rice Flour R" manufactured by Namisato Co., Ltd.) and the pregelatinized rice flour of Example 1 in Test Example 1 ("Pregelatinized Rice Flour J" manufactured by Frystar Co., Ltd.) were mixed in the ratio shown in Table 10 below, and then city water was added in the ratio shown in Table 10 below. The mixture was kneaded at room temperature for 5 minutes using a kneading machine ("KitchenAid KSM5" manufactured by FMI Co., Ltd.). The kneaded dough was extruded using an extruder to a thickness of 8 mm and a width of 58 mm, and the resulting dough was rolled at room temperature to a thickness of 0.75 mm using a roll noodle machine ("FNH-21" manufactured by Tosei Kogyo Co., Ltd.) to produce a rolled product (noodle sheet).

[0106] [Table 10]

[0107] (Evaluation of noodle making and formability) The rolled product of Example 19 was evaluated for noodle-making properties and outer skin formability using the same methods as in Test Example 2. The evaluation results are shown in Table 11 below.

[0108] [Table 11]

[0109] As is clear from the results shown in Table 11, the rolled product of Example 19, which was produced without using a thickening polysaccharide, had excellent noodle-making and formability that was equal to or even better than that produced when a thickening polysaccharide was used.

[0110] The rolled compacts of Examples 1 to 19 were cut into 82 mm x 92 mm ovals to form outer skins. These outer skins were then used to coat 10 g of filling, prepared by kneading ground meat, chopped vegetables, seasonings, etc., using a mechanical molder. Crescent-shaped dumplings were then prepared and frozen at -30°C for 60 minutes. Each frozen dumpling was prepared by arranging 12 frozen dumplings per batch using a household gas stove and a 26 cm diameter frying pan. Twelve frozen dumplings and 70 mL of water were placed in a frying pan with a small amount of oil, covered, and steamed over medium heat for 5 minutes. After steaming, the lid was removed and heating continued for 2 minutes to brown the dumplings. The resulting pan-fried dumplings all had a good outer skin texture. [Industrial Applicability]

[0111] According to the present invention, it is possible to provide an outer skin for an enrobed food product that has good noodle-making and moldability even when produced without using gluten or ingredients that can produce gluten (e.g., wheat flour, etc.). The present invention can also provide a powder or liquid composition that is suitable for use as a raw material for the outer shell of an enclosed food product that has good noodle-making and shapeability. The present invention can also provide a rolled compact composition that has good noodle-making and formability and is suitable for use as an outer skin for an enclosed food product. The present invention can also provide an enrobed food product in which a filling is covered with an outer skin that has good noodle-making and shapeability.

[0112] This application is based on patent application No. 2020-059078 filed in Japan (filing date: March 27, 2020), the contents of which are incorporated in their entirety herein.

Claims

1. A powder or liquid composition for use in the outer coating of an enclosed food product, comprising: pregelatinized rice flour and beta rice flour, the pregelatinized rice flour content of which is 3 to 50% by weight, based on the solid content of the powder or liquid composition, and the beta rice flour content of which is 25 to 95% by weight, based on the solid content of the powder or liquid composition, and the area under the positive peak and the maximum stress of the negative peak, respectively, measured using a texture analyzer by the method described below, are 9 to 206 g sec and -25 to 0 g, respectively. [Method for measuring the area under the positive peak and the maximum stress of the negative peak] (1) The sample pregelatinized rice flour was dissolved in three times its weight of water, and the solution was stirred for two minutes at 25°C at a stirring speed of 17,000 rpm in a 500 mL beaker with a bottom diameter of 9 cm. (2) The obtained gelatinized rice flour aqueous solution is filled to the brim into a cup container having a diameter of 55 mm, a height of 42 mm, and a capacity of 65 mL. (3) A cup container filled with the gelatinized rice flour aqueous solution is placed on a texture analyzer equipped with a cylindrical acrylic cylinder with a diameter of 25 mm as a jig, with the cup container positioned directly below the jig. (4) Five minutes after the completion of the stirring in (1), at 25°C, the jig attached to the texture analyzer is lowered 25 mm straight down from a position 67 mm above the bottom of the cup container at a speed of 2 mm / sec and a load of 100 g, so that it comes into contact with the gelatinized rice flour aqueous solution filled in the cup container, and then is lowered a further 10 mm at the same speed, and then is raised 35 mm to its original position at a speed of 2 mm / sec. (5) The stress (g) applied to the jig during the 35 seconds from when the jig starts to descend in (4) to when it returns to its original position is detected using a detection threshold of 5g, and a stress-time curve is drawn with the stress (g) plotted on the vertical axis and time (sec) on the horizontal axis. (6) In the obtained stress-time curve, the peak area (g·sec) of the first peak and the stress (g) at the peak top of the second peak are determined. (7) The steps (4) to (6) are repeated a total of six times within 20 minutes from the end of the stirring in step (1). (8) Of the peak areas obtained in the first to sixth measurements, the average of the peak areas obtained in the second to sixth measurements is calculated, and this average is designated as the "area under the positive peak." In addition, of the stresses at the peak tops of the first to sixth measurements, the average of the stresses at the peak tops of the second to sixth measurements is calculated, and this average is designated as the "maximum stress of the negative peak."

2. 2. The powder or liquid composition of claim 1, further comprising a thickening polysaccharide.

3. 3. The powder or liquid composition according to claim 1, which is substantially free of gluten.

4. A rolled compact composition for use as an outer skin for an enclosed food product, comprising: pregelatinized rice flour having a positive peak area value of 9 to 206 g sec and a negative peak maximum stress value of -25 to 0 g, as measured by a texture analyzer according to the method of claim 1, and β-type rice flour, wherein the pregelatinized rice flour content is 3 to 35 wt % and the β-type rice flour content is 20 to 80 wt % based on the rolled compact composition.

5. The rolled compact composition according to claim 4, further comprising a thickening polysaccharide.

6. A rolled compact composition according to claim 4 or 5, further containing water.

7. The rolled compact composition according to any one of claims 4 to 6, which is substantially free of gluten.

8. An enclosed food having at least a filling and an outer skin covering the filling, The outer skin contains pregelatinized rice flour and beta rice flour, the pregelatinized rice flour content being 3 to 35% by weight, and the beta rice flour content being 20 to 80% by weight, relative to the rolled compact composition, and the area under the positive peak and the maximum stress of the negative peak, respectively, measured by the method described in claim 1 using a texture analyzer, are 9 to 206 g sec and -25 to 0 g, respectively.

9. 9. The filled food product according to claim 8, wherein the rolled compact composition further contains a thickening polysaccharide.

10. The filled food product according to claim 8 or 9, wherein the rolled compact composition further contains water.

11. The encased food according to any one of claims 8 to 10, wherein the rolled compact composition is substantially free of gluten.

12. An outer skin for an enclosed food product, comprising: pregelatinized rice flour having a positive peak area value of 9 to 206 g sec and a negative peak maximum stress value of -25 to 0 g, respectively, as measured by a texture analyzer according to the method of claim 1; and β-type rice flour, wherein the pregelatinized rice flour content is 3 to 35 wt % relative to the rolled compact composition, and the β-type rice flour content is 20 to 80 wt % relative to the rolled compact composition.

13. The outer skin according to claim 12, wherein the rolled compact composition further contains a thickening polysaccharide.

14. The outer skin according to claim 12 or 13, wherein the rolled compact composition further contains water.

15. The skin according to any one of claims 12 to 14, wherein the rolled compact composition is substantially free of gluten.

16. A method for producing an outer skin for an enclosed food product, comprising: adding water as needed; and rolling and molding a powder or liquid composition containing pregelatinized rice flour and beta rice flour, the powder or liquid composition having a pregelatinized rice flour content of 3 to 50% by weight, based on the solids content of the powder or liquid composition, and a beta rice flour content of 25 to 95% by weight, based on the solids content of the powder or liquid composition, the powder or liquid composition having a positive area under the peak of 9 to 206 g sec and a negative peak maximum stress of -25 to 0 g, respectively, as measured using a texture analyzer by the method of claim 1.

17. 17. The method of claim 16, wherein the powder or liquid composition further comprises a thickening polysaccharide.

18. 18. The method of claim 16 or 17, wherein the powder or liquid composition is substantially free of gluten.

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