Low-carbohydrate gyoza wrapper that is easy to roll using a rolling machine and mold using a molding machine, and its manufacturing method

Abstract

To provide a carbohydrate-off Chinese dumpling wrapper which is excellent in a property of rolling with a rolling machine and a property of molding with a molding machine as well as gives a texture which is almost the same as that of Chinese dumpling wrappers containing a usual amount of carbohydrate while having an increased carbohydrate-off percentage.CONSTITUTION: A Chinese dumpling wrapper which is obtained by rolling at at least two times with a rolling machine and molding with a molding machine has a wt.% proportion X of wheat protein in the wrapper of 0%≤X≤15.0%, a wt.% proportion Y of wheat flour in the wrapper of 0.8%≤Y≤71.3%, and a wt.% proportion Z of resistant starch of 0%≤Z≤61.2% where, on the basis of a total weight of the wrapper in wt.%, X represents a proportion of the wheat protein in wt.%, Y represents a proportion of the wheat flour in wt.%, and Z represents a proportion of the resistant starch in wt.%. Furthermore, a wt.% proportion W of water in the total weight of the wrapper is 21.8%≤W≤31.9% as that of the water in the total weight in the molding with the molding machine.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a gyoza wrapper, and more particularly to a gyoza wrapper having reduced sugar content and a method for producing the same. [Background technology]

[0002] The gyoza-like foods mentioned above, such as gyoza, are widely accepted by consumers and are popular foods both at home and when eating out. These gyoza are made by wrapping a filling (filling) made from a mixture of ingredients such as ground meat, seafood, and vegetables in a skin, and the texture of the skin, which is heated during various cooking methods such as boiling, baking, and steaming, significantly affects the texture of the entire gyoza.

[0003] In recent years, in order to meet the needs of general health-conscious people and the demands of people who are subject to carbohydrate restrictions, such as diabetics, low-carbohydrate wrappers with reduced carbohydrate content have been commercially available, even in the field of gyoza wrappers.

[0004] Conventionally, a low-carbohydrate gyoza wrapper is disclosed, for example, in Patent Document 1. The gyoza wrappers described in Patent Document 1 use as ingredients resistant starch, pregelatinized wheat starch, wheat gluten, wheat flour, etc., with 5 to 75% by mass of resistant starch, 0.3 to 5% by mass of pregelatinized wheat starch, 2 to 25% by mass of wheat gluten, and 14 to 80% by mass of wheat flour, thereby increasing the carbohydrate reduction rate while providing a texture that is not inferior to gyoza wrappers that contain normal amounts of carbohydrates. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2019-50769 Summary of the Invention [Problem to be solved by the invention]

[0006] The above-mentioned low-carbohydrate gyoza wrappers can provide a texture almost equivalent to that of products containing normal amounts of carbohydrates. However, low-carbohydrate wrappers with reduced carbohydrate content are known to have problems such as being difficult to manufacture because the physical properties of the dough differ from those of products containing normal amounts of carbohydrates due to the reduced water retention.

[0007] That is, after kneading the ingredients for the gyoza skin, in the process of rolling the intermediate kneaded mixture to the thickness of the finished gyoza skin, problems occur in that the intermediate product cracks, tears, or holes occur during the process of gradually thinning the skin thickness. When such problems occur, an extra process of removing the intermediate product from the rolling mill and kneading it again is frequently required.

[0008] The present invention has been made to solve the above-mentioned conventional problems, and aims to provide a low-carbohydrate gyoza wrapper and a method for manufacturing the same, which has an increased carbohydrate reduction rate, provides a texture almost equivalent to that of one containing a normal amount of carbohydrate, and has excellent rolling properties in a rolling machine and moldability in a molding machine. [Means for solving the problem]

[0009] In order to solve the above problems, the present invention provides the following low-carbohydrate gyoza wrappers and a method for producing the same. That is, as a first invention, there is provided a wrapper for gyoza that is rolled by a rolling machine and formed by a forming machine, in which, when the weight percentage of wheat flour is Y, the weight percentage of resistant starch is Z, and the weight percentage of wheat protein is X, based on the total weight of the wrapper, When the weight percentage X of wheat protein is in the range of 0.0%≦X<3.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula A, and the weight percentage Z of resistant starch is in the range satisfying the following formula B, Formula A -5.34X+53.3≦Y≦-0.07X+71.30% Formula B -0.67X+2.00≦Z≦3.37X+20.00% When the weight percentage X of wheat protein is in the range of 3.0%≦X<5.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula C, and the weight percentage Z of resistant starch is in the range satisfying the following formula D, Formula C 1.15X+33.85≦Y≦-0.70X+73.20% Formula D 0.0≦Z≦-0.1X+30.4% When the weight percentage X of wheat protein is in the range of 5.0%≦X<7.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula E, and the weight percentage Z of resistant starch is in the range satisfying the following formula F, Formula E -6.65X+72.85≦Y≦-0.75X+73.45% Formula F 0.0≦Z≦4.8X+5.9% When the weight percentage X of wheat protein is in the range of 7.0%≦X<10.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula G, and the weight percentage Z of resistant starch is in the range satisfying the following formula H, Formula G -2.2X+41.7≦Y≦-0.7X+73.1% Formula H 0.0≦Z≦-0.5X+43.0% When the weight percentage X of wheat protein is in the range of 10.0%≦X<12.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula I, and the weight percentage Z of resistant starch is in the range satisfying the following formula J, Formula I 2.3X-3.2≦Y≦-0.75X+73.50% Formula J 0.0≦Z≦0.9X+29.0% When the weight percentage X of wheat protein is in the range of 12.0%≦X≦15.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula K, and the weight percentage Z of resistant starch is in the range satisfying the following formula L, Formula K -7.9X+119.20≦Y≦-0.74X+73.40% Formula L 0.0≦Z≦7.2X-46.6% A gyoza wrapper having a thickness T in millimeters of 0.5 mm≦T≦1.0 mm (corresponding to claim 1).

[0010] In addition, as a second invention, the water weight %W at the time of molding by a molding machine is 21.8%≦W≦31.9% with respect to the total weight (corresponding to claim 2).

[0011] Furthermore, as a third invention, the water weight %W at the time of molding by a molding machine is 21.8%≦W≦28.6% with respect to the total weight (corresponding to claim 3).

[0012] Furthermore, as a fourth invention, when rolling the kneaded leather raw material to the thickness defined in claim 1, the number of rolling operations is two or more (corresponding to claim 4).

[0013] On the other hand, as a fifth invention, there is a method for manufacturing a wrapper for gyoza, which is rolled by a rolling machine and formed by a forming machine, in which, when the weight percentage of wheat flour is Y, the weight percentage of resistant starch is Z, and the weight percentage of wheat protein is X, based on the total weight of the wrapper, When the weight percentage X of wheat protein is in the range of 0.0%≦X<3.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula A, and the weight percentage Z of resistant starch is in the range satisfying the following formula B, Formula A -5.34X+53.3≦Y≦-0.07X+71.30% Formula B -0.67X+2.00≦Z≦3.37X+20.00% When the weight percentage X of wheat protein is in the range of 3.0%≦X<5.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula C, and the weight percentage Z of resistant starch is in the range satisfying the following formula D, Formula C 1.15X+33.85≦Y≦-0.70X+73.20% Formula D 0.0≦Z≦-0.1X+30.4% When the weight percentage X of wheat protein is in the range of 5.0%≦X<7.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula E, and the weight percentage Z of resistant starch is in the range satisfying the following formula F, Formula E -6.65X+72.85≦Y≦-0.75X+73.45% Formula F 0.0≦Z≦4.8X+5.9% When the weight percentage X of wheat protein is in the range of 7.0%≦X<10.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula G, and the weight percentage Z of resistant starch is in the range satisfying the following formula H, Formula G -2.2X+41.7≦Y≦-0.7X+73.1% Formula H 0.0≦Z≦-0.5X+43.0% When the weight percentage X of wheat protein is in the range of 10.0%≦X<12.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula I, and the weight percentage Z of resistant starch is in the range satisfying the following formula J, Formula I 2.3X-3.2≦Y≦-0.75X+73.50% Formula J 0.0≦Z≦0.9X+29.0% When the weight percentage X of wheat protein is in the range of 12.0%≦X≦15.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula K, and the weight percentage Z of resistant starch is in the range satisfying the following formula L, Formula K -7.9X+119.20≦Y≦-0.74X+73.40% Formula L 0.0≦Z≦7.2X-46.6% The thickness of the skin (T mm) is 0.5 mm≦T≦1.0 mm; The method for producing gyoza skins is characterized in that the rolling in the rolling machine involves adding water to a powder containing at least the above-mentioned wheat flour, resistant starch, and wheat protein, kneading the powder, and then rolling the dough to create a skin using the following rolling procedure. Note Multiple rolling to increase skin thickness The thickness shall be between 0.5 mm and 1.0 mm (corresponding to claim 5).

[0014] As a sixth invention, there is provided a method for producing a wrapper for gyoza, which is rolled by a rolling machine and then molded by a molding machine, in which, when the weight percent of wheat flour is Y, the weight percent of resistant starch is Z, and the weight percent of wheat protein is X, the following is obtained: When the weight percentage X of wheat protein is in the range of 0.0%≦X<3.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula A, and the weight percentage Z of resistant starch is in the range satisfying the following formula B, Formula A -5.34X+53.3≦Y≦-0.07X+71.30% Formula B -0.67X+2.00≦Z≦3.37X+20.00% When the weight percentage X of wheat protein is in the range of 3.0%≦X<5.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula C, and the weight percentage Z of resistant starch is in the range satisfying the following formula D, Formula C 1.15X+33.85≦Y≦-0.70X+73.20% Formula D 0.0≦Z≦-0.1X+30.4% When the weight percentage X of wheat protein is in the range of 5.0%≦X<7.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula E, and the weight percentage Z of resistant starch is in the range satisfying the following formula F, Formula E -6.65X+72.85≦Y≦-0.75X+73.45% Formula F 0.0≦Z≦4.8X+5.9% When the weight percentage X of wheat protein is in the range of 7.0%≦X<10.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula G, and the weight percentage Z of resistant starch is in the range satisfying the following formula H, Formula G -2.2X+41.7≦Y≦-0.7X+73.1% Formula H 0.0≦Z≦-0.5X+43.0% When the weight percentage X of wheat protein is in the range of 10.0%≦X<12.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula I, and the weight percentage Z of resistant starch is in the range satisfying the following formula J, Formula I 2.3X-3.2≦Y≦-0.75X+73.50% Formula J 0.0≦Z≦0.9X+29.0% When the weight percentage X of wheat protein is in the range of 12.0%≦X≦15.0%, the weight percentage Y of wheat flour is in the range satisfying the following formula K, and the weight percentage Z of resistant starch is in the range satisfying the following formula L, Formula K -7.9X+119.20≦Y≦-0.74X+73.40% Formula L 0.0≦Z≦7.2X-46.6% The thickness of the skin (T mm) is 0.5 mm≦T≦1.0 mm; The method for producing gyoza skins is characterized in that the rolling in the rolling machine involves adding water to a powder containing at least the above-mentioned wheat flour, resistant starch, and wheat protein, kneading the powder, and then rolling the dough to create a skin using the following rolling procedure. Note The skin thickness is increased from the first to third rolling. The thickness shall be between 4.0 mm and 8.0 mm. The skin thickness is increased from the 4th to the 7th rolling. The thickness shall be between 0.5 mm and 1.0 mm (corresponding to claim 6).

[0015] Furthermore, as a seventh invention, the water weight %W during molding by a molding machine is 21.8%≦W≦31.9% of the total weight (corresponding to claim 7).

[0016] Furthermore, as an eighth invention, the water weight %W during molding by a molding machine is 21.8%≦W≦28.6% of the total weight (corresponding to claim 8). [Effects of the Invention]

[0017] The low-carb gyoza skin of the present invention has the excellent effect of increasing the carbohydrate reduction rate while providing a texture that is almost the same as that of gyoza skins containing a normal amount of carbohydrates, and also providing excellent rolling properties using a rolling machine and molding properties using a molding machine. [Brief explanation of the drawings]

[0018] [Figure 1] 1 is a graph illustrating the relationship between wheat flour and resistant starch relative to wheat protein constituting the gyoza wrapper according to embodiment 1 of the present invention. [Figure 2] 1 is a graph illustrating the relationship between wheat flour and resistant starch with respect to 0.0 to 3.0% by weight of wheat protein constituting the gyoza wrapper according to embodiment 1 of the present invention. [Figure 3]1 is a graph illustrating the relationship between wheat flour and resistant starch relative to 3.0 to 5.0% by weight of wheat protein constituting the gyoza wrapper according to embodiment 1 of the present invention. [Figure 4] 1 is a graph illustrating the relationship between wheat flour and resistant starch relative to 5.0 to 7.0% by mass of wheat protein constituting the dumpling wrapper according to embodiment 1 of the present invention. [Figure 5] 1 is a graph illustrating the relationship between wheat flour and resistant starch relative to 7.0 to 10.0% by weight of wheat protein constituting the gyoza wrapper according to embodiment 1 of the present invention. [Figure 6] 1 is a graph illustrating the relationship between wheat flour and resistant starch relative to 10.0 to 12.0% by weight of wheat protein constituting the gyoza wrapper according to embodiment 1 of the present invention. [Figure 7] 1 is a graph illustrating the relationship between wheat flour and resistant starch relative to 12.0% to 15.0% by weight of wheat protein constituting the dumpling wrapper according to embodiment 1 of the present invention. [Figure 8A] 1 is a block diagram showing the configuration of a wrapper manufacturing device for manufacturing dumpling wrappers according to a first embodiment of the present invention. [Figure 8B] 1 is a flowchart showing the rolling procedure in the rolling step of the method for manufacturing dumpling wrappers according to the first embodiment of the present invention. [Figure 8C] 1 is a conceptual diagram showing how the thickness of the skin becomes thinner with each rolling from the first rolling section to the fifth rolling section in the rolling process in the method for producing gyoza skins according to embodiment 1 of the present invention. FIG. [Figure 8D] FIG. 1 is a conceptual diagram showing, in a simplified manner, how the thickness of the skin becomes thinner with each rolling from the sixth rolling section to the seventh rolling section in the rolling process in the method for manufacturing dumpling wrappers according to embodiment 1 of the present invention, and the process for manufacturing dumplings. [Figure 8E] FIG. 2 is a diagram showing the rolling range set for each rolling section in the rolling step of the method for manufacturing dumpling wrappers according to the first embodiment of the present invention, and the skin thickness values ​​for each actual rolling. [Figure 9]FIG. 1 is a diagram showing the carbohydrate reduction rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the gyoza wrapper according to embodiment 1 of the present invention is 0.0% by weight. [Figure 10] FIG. 1 is a diagram showing the carbohydrate reduction rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the gyoza wrapper according to embodiment 1 of the present invention is 3.0% by weight. [Figure 11] FIG. 1 is a diagram showing the carbohydrate reduction rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the gyoza wrapper according to embodiment 1 of the present invention is 5.0% by weight. [Figure 12] FIG. 1 is a diagram showing the carbohydrate reduction rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the gyoza wrapper according to embodiment 1 of the present invention is 7.0% by weight. [Figure 13] FIG. 1 is a diagram showing the carbohydrate reduction rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the gyoza wrapper according to embodiment 1 of the present invention is 10.0% by weight. [Figure 14] FIG. 1 is a diagram showing the carbohydrate reduction rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the gyoza wrapper according to embodiment 1 of the present invention is 12.0% by weight. [Figure 15] FIG. 1 is a diagram showing the carbohydrate reduction rate, physical property measurement results, and sensory evaluation when the wheat protein constituting the gyoza wrapper according to embodiment 1 of the present invention is 15.0% by weight. DETAILED DESCRIPTION OF THE INVENTION

[0019] The following describes embodiments of the present invention using the accompanying drawings. The present invention is not limited to these embodiments and may be implemented in various forms without departing from the spirit of the invention. Of the following embodiments, embodiment 1 is an example of claims 1, 2, 4, 5, 6, 7, and 9, and embodiment 2 is an example of claims 3 and 8. The 0% carbohydrate-reduced composition used in this application is based on the carbohydrate content per 100 grams of edible portion of the Chinese cuisine, dim sum, gyoza, in the Standard Tables of Food Composition in Japan (Ministry of Education, Culture, Sports, Science and Technology, 8th Edition). The carbohydrate-reduced ratio of 25% or more was adopted because, in the processed food market as a whole, many foods with this ratio or higher are considered to have favorable sales, and the applicant's research on other companies' foods suggests that this ratio is sufficient for commercial success. Furthermore, dim sum products using low-carb wrappers had not yet been commercialized by competitors at the time of filing, making it possible to launch them as a competitive product. The applicant believes that the introduction of the low-carb concept into the skin of Chinese dim sum dishes is a breakthrough, as it is generally unimaginable. As for the fillings of dim sum dishes, some meats are plant-based.

[0020] <Embodiment 1 Overview Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> The gyoza skin, which is one of the gyoza types according to this embodiment 1, is a skin that is rolled out using a rolling machine and then shaped using a molding machine. By appropriately setting the weight ratio of resistant starch, wheat protein, wheat flour, and water in place of processed starch, as well as the thickness of the skin, it is possible to increase the carbohydrate reduction rate while obtaining a texture that is almost the same as that of a skin containing a normal amount of carbohydrates. Furthermore, by appropriately setting the weight ratio of resistant starch, wheat protein, wheat flour, and water and then kneading them, and then controlling the number of times the mixture is rolled and the thickness of the skin per roll to appropriate values ​​in the rolling process, it is possible to provide gyoza skins with excellent rollability.The skins made in this way with an appropriate thickness also have excellent water retention properties, and therefore are easily molded using a molding machine. In determining the weight ratios of resistant starch, wheat protein, and wheat flour in this embodiment, the protein contained in wheat is not included in the wheat protein. Wheat protein is added as an ingredient separately from wheat flour, which is included as an ingredient.

[0021] <Configuration of Embodiment 1 corresponds mainly to claims 1, 2, 4, 5, 6, 7, and 9> The gyoza wrapper of the first embodiment is made by mixing ingredients mainly consisting of resistant starch, wheat protein, wheat flour, and water, rolling the mixture in a rolling machine, and molding it in a molding machine.

[0022] "Resistant starch" is a general term for starch and starch hydrolysates that are not digested in the small intestine and reach the large intestine. It plays a role in suppressing the absorption of carbohydrates and fats from the small intestine and thus suppressing the rise in blood sugar levels.

[0023] "Wheat protein" is a mesh-like substance formed when two proteins contained in wheat flour become entangled when water is added to wheat flour and kneaded. It is elastic but not easily stretched. It generally refers to the substance known as gluten. Therefore, the wheat protein added as an ingredient in gyoza skins is primarily gluten. When kneading gyoza skins, powdered gluten is mixed with other powdered ingredients to create the kneading powder. An appropriate amount of water is added and kneaded to create the gyoza skin. In other words, this wheat protein affects the rolling, shaping, and texture of the gyoza skin.

[0024] "Wheat flour" refers to flour made by grinding wheat, as is well known in the art. In the gyoza wrapper of the present embodiment, wheat flour is used from the viewpoint of moldability and texture, but instead of wheat flour, for example, rice flour, corn flour, barley flour, soy flour, adzuki bean flour, etc. can be used.

[0025] <Configuration of Embodiment 1 corresponds mainly to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1: Weight ratio of resistant starch, wheat protein, wheat flour, and water> The dumpling wrapper, which is one of the dumplings of this embodiment, is a wrapper that is rolled at least twice in a rolling machine and then formed in a forming machine. Assuming that the weight percent of wheat flour is Y, the weight percent of resistant starch is Z, and the weight percent of wheat protein is X relative to the total weight of the skin, the weight percent of wheat protein in the skin, X, is 0%≦X≦15.0%, the weight percent of wheat flour in the skin, Y, is 8.8%≦Y≦71.3%, and the weight percent of resistant starch, Z, is 0%≦Z≦61.2%, as shown in the upper and lower graphs in Figure 1. Additionally, in this embodiment, the weight percent of water, W, relative to the total weight of the skin is set to 21.8%≦W≦31.9% when molded using a molding machine.

[0026] <Configuration of Embodiment 1 corresponds mainly to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1: Limited weight ratio of resistant starch, wheat protein, and wheat flour> <Embodiment 1: Wheat protein weight percentage X is in the range of 0.0%≦X<3.0%> Specifically, when the weight percentage X of wheat protein is in the range of 0.0%≦X<3.0%, as shown in the upper graph of Figure 2, the weight percentage Y of wheat flour is in the range that satisfies the following formula A (the hatched part; the same applies below), and as shown in the lower graph of Figure 2, the weight percentage Z of resistant starch is in the range that satisfies the following formula B. Formula A -5.34X+53.3≦Y≦-0.07X+71.30% Formula B -0.67X+2.00≦Z≦3.37X+20.00%

[0027] <Configuration of Embodiment 1 corresponds mainly to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1: Limited weight ratio of resistant starch, wheat protein, and wheat flour> <Embodiment 1: Wheat protein weight percentage X is in the range of 3.0%≦X<5.0%> Furthermore, when the weight percentage X of wheat protein is in the range of 3.0%≦X<5.0%, as shown in the upper graph of Figure 3, the weight percentage Y of wheat flour is in the range that satisfies the following formula C, and as shown in the lower graph of Figure 3, the weight percentage Z of resistant starch is in the range that satisfies the following formula D. Formula C 1.15X+33.85≦Y≦-0.70X+73.20% Formula D 0.0≦Z≦-0.1X+30.4%

[0028] <Configuration of Embodiment 1 corresponds mainly to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1: Limited weight ratio of resistant starch, wheat protein, and wheat flour> <Embodiment 1: Wheat protein weight percentage X is in the range of 5.0%≦X<7.0%> Furthermore, when the weight percentage X of wheat protein is in the range of 5.0%≦X<7.0%, as shown in the upper graph of Figure 4, the weight percentage Y of wheat flour is in the range that satisfies the following formula E, and as shown in the lower graph of Figure 4, the weight percentage Z of resistant starch is in the range that satisfies the following formula F. Formula E -6.65X+72.85≦Y≦-0.75X+73.45% Formula F 0.0≦Z≦4.8X+5.9%

[0029] <Configuration of Embodiment 1 corresponds mainly to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1: Limited weight ratio of resistant starch, wheat protein, and wheat flour> <Embodiment 1: Wheat protein weight percentage X is in the range of 7.0%≦X<10.0%> Furthermore, when the weight percentage X of wheat protein is in the range of 7.0%≦X<10.0%, as shown in the upper graph of Figure 5, the weight percentage Y of wheat flour is in the range that satisfies the following formula G, and as shown in the lower graph of Figure 5, the weight percentage Z of resistant starch is in the range that satisfies the following formula H. Formula G -2.2X+41.7≦Y≦-0.7X+73.1% Formula H 0.0≦Z≦-0.5X+43.0%

[0030] <Configuration of Embodiment 1 corresponds mainly to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1: Limited weight ratio of resistant starch, wheat protein, and wheat flour> <Embodiment 1: Wheat protein weight percentage X is in the range of 10.0%≦X<12.0%> Furthermore, when the weight percentage X of wheat protein is in the range of 10.0%≦X<12.0%, as shown in the upper graph of FIG. 6, the weight percentage Y of wheat flour is in the range that satisfies the following formula I, and as shown in the lower graph of FIG. 6, the weight percentage Z of resistant starch is in the range that satisfies the following formula J. Formula I 2.3X-3.2≦Y≦-0.75X+73.50% Formula J 0.0≦Z≦0.9X+29.0%

[0031] <Configuration of Embodiment 1 corresponds mainly to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1: Limited weight ratio of resistant starch, wheat protein, and wheat flour> <Embodiment 1: Wheat protein weight percentage X is in the range of 12.0%≦X≦15.0%> Furthermore, when the weight percentage X of wheat protein is in the range of 12.0%≦X≦15.0%, as shown in the upper graph of FIG. 7, the weight percentage Y of wheat flour is in the range that satisfies the following formula K, and as shown in the lower graph of FIG. 7, the weight percentage Z of resistant starch is in the range that satisfies the following formula L. Formula K -7.9X+119.20≦Y≦-0.74X+73.40% Formula L 0.0≦Z≦7.2X-46.6%

[0032] <Configuration of Embodiment 1 corresponds mainly to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Skin Thickness> Furthermore, in the gyoza wrapper of this embodiment, the thickness T (mm) after rolling by the rolling machine is set to be 0.5 mm≦T≦1.0 mm, more preferably 0.70 mm≦T≦0.75 mm. The ranges of the weight ratio of the skin composition and the skin thickness in this embodiment will be verified by the carbohydrate reduction rate, physical property measurement results, and sensory evaluation described below.

[0033] <Embodiment 1: Method for manufacturing gyoza wrappers (mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9)> The gyoza wrapper of this embodiment is generally produced by the following process: The raw materials, resistant starch, wheat protein, wheat flour, water, oil, etc., are mixed. Gluten is formed during this process. After mixing, these raw materials are rolled at least twice using a rolling machine, and then molded using a molding machine. Regarding the texture (e.g., firmness and crispness), which is an important aspect of the present invention, it has already been shown that trace amounts of additives such as salt and oil, added in small amounts within normal design ranges, do not affect experimental results. It has also been shown that the effect of these small amounts of salt, oil, etc., added on the taste of the wrapper is negligible.

[0034] <Embodiment 1: Manufacturing method; manufacturing process of gyoza skins (mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9)> As shown in Figure 8A, in the process of producing gyoza skins, water, wheat flour, resistant starch, wheat protein, oil, and seasonings are supplied by a wheat flour supplying device 0801, a resistant starch supplying device 0802, a wheat protein supplying device 0803, a water supplying device 0804, an oil supplying device 0805, and a seasoning supplying device 0806, respectively. The ingredients supplied by these supplying devices 0801 to 0806 are agitated by an agitating mixer 0808. Note that the wheat flour supplying, resistant starch supplying, wheat protein supplying, water supplying, oil supplying, seasoning supplying, etc. may all be performed manually.

[0035] At this time, for example, in the stirring and mixing device 0808, first, pre-measured amounts of resistant starch, wheat protein, and wheat flour are stirred, and then pre-measured amounts of salt, salad oil, and water are mixed and kneaded separately. This allows the raw materials to be uniformly dispersed throughout the intermediate product and promotes the formation of gluten.

[0036] Thereafter, the intermediate product, which is a mixture of resistant starch, wheat protein, wheat flour, water, etc., kneaded in the stirring and mixing device 0808, is immediately (within 60 seconds at the longest) fed between the rollers of the rolling device 0809, and is rolled multiple times (at least two times or more) to the thickness of the gyoza skin when the filling is to be filled.

[0037] In this embodiment, as shown in the flowchart of FIG. 8B , the intermediate product (i.e., the kneaded product) supplied from the stirring / mixing device 0808 is rolled to a skin thickness of 4.0 mm to 8.0 mm from the first rolling pass (step S0801), through the second rolling pass (step S0802), and through the third rolling pass (step S0803). The intermediate product is then rolled to a skin thickness of 0.5 mm to 1.0 mm from the fourth rolling pass (step S0804), through the fifth rolling pass (step S0805), the sixth rolling pass (step S0806), and through the seventh rolling pass (step S0807). A skin thickness of less than 0.5 mm is undesirable because it is prone to tearing, rupture, and holes during the final rolling stage. On the other hand, a skin thickness of 1.0 mm or greater makes the final product (the gyoza) seem less filled, which counteracts the juiciness and rich flavor of the filling. However, this only applies when the diameter of the gyoza skin used to encase the filling is approximately 7 to 11 centimeters. If a larger diameter allows for a larger amount of filling to be contained in the gyoza, the thickness of the skin may be greater than 1 millimeter as an exception. The encrusting time using the encrusting machine of the present invention, i.e., the time from placing the filling on the gyoza skin to finally enveloping the filling in the gyoza skin, is preferably approximately 2 to 10 seconds. The tensile stress applied to the skin during this process is preferably approximately 22 to 44 Newtons. If the tensile stress exceeds 44 Newtons in order to increase the processing speed, the skin is likely to break. When the diameter of the gyoza skin is approximately 7 to 11 centimeters, the weight of the filling is approximately 10 to 14 grams. When the skin thickness is greater than 1 millimeter and the diameter is greater than 7 to 11 centimeters, the weight of the filling is preferably approximately 15 grams or more.

[0038] More specifically, the number of times of rolling and the skin thickness for each rolling are controlled as follows. That is, as shown in the schematic diagram of the front-stage portion of the rolling device in FIG. 8C, in the first rolling section (corresponding to step S0801) where the first rolling is performed, the kneaded intermediate product M is rolled by a pair of rolling rollers 0809a, 0809a into a skin dough SS with a skin thickness of 7.0 mm or more and 9.5 mm or less. Two pairs of rolling rollers 0809a, 0809a are arranged in this first rolling section, and therefore, two sheets of skin dough SS are produced and delivered from this first rolling section. This first rolling section aims to reduce the load on the pair of rolling rollers 0809a, 0809a and to achieve efficient rolling. Furthermore, the number of pairs of rolling rollers 0809a, 0809a in this first rolling section is not necessarily limited to two, but may be any number. Therefore, three or more pairs may be used. The rolling in this first rolling section also aims to produce gluten by kneading the intermediate product with the rollers.

[0039] Next, in the second rolling section (corresponding to step S0802) where the second rolling is performed, the two leather fabrics SS that have passed through the first rolling section are stacked between a pair of rolling rollers 0809b, 0809b and rolled into leather fabric SS with a skin thickness of 7.0 mm or more and 9.5 mm or less. Next, in the third rolling section (corresponding to step S0803) where the third rolling is performed, the leather material SS that has passed through the second rolling section is rolled by a pair of rolling rollers 0809c, 0809c into leather material SS with a skin thickness of 4.0 mm or more and 8.0 mm or less. The process up to the third rolling section is a so-called lower rolling process for eliminating variations due to granular materials contained in the kneaded material M and leveling the surface of the skin.

[0040] Next, in the fourth rolling section (corresponding to step S0804) where the fourth rolling is performed, the leather raw material SS that has passed through the third rolling section is rolled by a pair of rolling rollers 0809d, 0809d into a leather raw material SS with a skin thickness of 3.0 mm or more and 7.0 mm or less, and in the fifth rolling section (corresponding to step S0805) where the fifth rolling is performed, the leather S that has passed through the fourth rolling section is rolled by a pair of rolling rollers 0809e, 0809e into a leather raw material SS with a skin thickness of 3.0 mm or more and 4.0 mm or less. Furthermore, by controlling the rotation speed of each roller of the second rolling section, the third rolling section, the fourth rolling section, and the fifth rolling section, the leather S is allowed to slacken appropriately between adjacent rolling sections, thereby preventing unnecessary tension from being applied to the leather S.

[0041] The skin dough SS that has passed through the fifth rolling section is then wound into a roll and bundled, temporarily completing the continuous rolling process. At this stage, the skin dough SS has not yet reached the thickness of the final gyoza skin. In this example, continuous rolling is performed up to the fifth rolling section, and the skin dough SS is temporarily removed from the rolling line at this point, but it may be removed after the fifth rolling section or at an earlier rolling section. In this way, the skin dough SS is temporarily removed from the continuous rolling process in order to temporarily store the removed skin dough SS and adjust it to the speed of the gyoza production line from that point on, a so-called buffer. The leather raw material SS that has been wound into a roll and temporarily stored as described above is conveyed to a sixth rolling section where a sixth rolling is performed, as shown in the schematic diagram of the rear part of the rolling device in Figure 8D. In this sixth rolling section (corresponding to step S0806), the leather raw material SS wound into a roll and bundled is rolled by a pair of rolling rollers 0809f, 0809f into a leather raw material SS with a skin thickness of 2.5 mm or more and 3.5 mm or less. Subsequently, in a seventh rolling section (corresponding to step S0807) where a seventh finishing rolling is performed, the leather raw material SS that has passed through the sixth rolling section is rolled by a pair of rolling rollers 0809g, 0809g into a leather raw material SS with a skin thickness of 0.5 mm or more and 1.0 mm or less (predetermined thickness T; 0.70 mm≦T≦0.75 mm). In order to prevent unnecessary tension from being applied to the leather fabric SS between the sixth and seventh rolling sections, the rotation speeds of the rollers in the sixth and seventh rolling sections are controlled to allow the leather fabric SS to slacken appropriately. The thickness of the skin dough SS after this final rolling process will ultimately determine the thickness of the gyoza skin S that will be filled with the filling. In this example, these are the sixth and seventh rolling sections. In essence, the subsequent rolling section, after the first continuous rolling process is completed, punches out the skin dough SS into the shape of the gyoza skin S, and then encases the completed gyoza skin S with the filling, with the gyoza-forming device, so that the continuous process is performed automatically and mechanically. The reason for this configuration is to allow the process to proceed to the encrusting process immediately after the final rolling process. When the filling is immediately encrusted after the final rolling process, the gyoza skin S is flexible, making it less likely to tear during gyoza formation. In other words, integrating the subsequent rolling process with the encrusting process in this way makes it possible to effectively utilize even gyoza skins S that are relatively fragile. The most typical example of this is a rolling encrusting machine that integrates an encrusting machine and a rolling machine. When forming dumplings using this procedure, there is no need to dust the dumpling skins S with flour, which also leads to a relative reduction in the proportion of wheat flour in the dumplings. Conversely, if a stack of multiple wrapper doughs SS is used to punch out multiple dumpling skins S at once, and this stack of dumpling skins S is set in an encrusting machine to encase the filling and form the dumplings, flour dusting is required, which becomes an obstacle to providing the low-carbohydrate dumplings that the present invention aims to provide. The skin dough SS that has passed through the seventh rolling section is then transported to the skin-forming device, where it is formed into gyoza skins S by a die-cutting machine 0810A. The transport time required to send the rolled skin from the rolling device to the skin-forming device is set to a length that does not require concern about the evaporation of moisture contained in the skin, that is, it is set to a length that allows the water retention capacity of the skin, which has been formed to an appropriate thickness in the rolling process, to be sufficiently maintained.

[0042] As shown in the lower part of Fig. 8D, dumpling filling F is placed on wrappers S supplied from a wrapper-forming device, and these are then formed in a dumpling-forming device (not shown) to continuously produce raw dumplings G. The filling time for this dumpling-forming device to encase the filling in the wrappers and form them into dumplings is preferably set to a value that does not require concern about the evaporation of moisture contained in the wrappers, similar to the transport time, and the filling time L is preferably set to, for example, 2.0 seconds ≦ L ≦ 10.0 seconds. The formed raw dumplings are then steam-heated at a predetermined temperature for a predetermined time (for example, at 94°C to 99°C for approximately 5 minutes).

[0043] These steam-heated dumplings are transported to a quick-freezing device (such as a tunnel freezer) and frozen, then wrapped in packaging and packed into boxes in specified units using a packing device, and the packed boxes are stored in a freezer until they are shipped.

[0044] <Embodiment 1: Evaluation of the moldability of gyoza skins (mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9)> The intermediate product, which is a kneaded mixture of resistant starch, wheat protein, wheat flour, water, etc. in the weight ratios described above, is rolled and molded into gyoza skins using the rolling procedure described above. The evaluation of formability of the gyoza skins was carried out by rating the gyoza skins as "passable" if they could be molded in the skin-molding device 0810 and rating the gyoza skins as "failable" if they broke apart without being connected. In the diagram summarizing the verification results described later, "passable" is represented by "◯" and "failable" is represented by "×". Here, when verifying the gyoza skins, seven intermediate products were prepared, which were kneaded mixtures of resistant starch, wheat protein, wheat flour, water, etc. in the weight ratios described above, and gyoza skins were made by rolling each intermediate product in each of the rolling sections from the first rolling section to the seventh rolling section in the rolling process described above. In this case, as shown in the table of Fig. 8E, the seven intermediate products were rolled to an average skin thickness of 8.16 mm in the first rolling section, to an average skin thickness of 8.08 mm in the second rolling section, and to an average skin thickness of 6.34 mm in the third rolling section. That is, in the rolling process from the first rolling section to the third rolling section, all seven intermediate products were rolled so as to fall within the rolling range of each rolling section. The seven intermediate products were rolled to an average skin thickness of 5.06 mm in the fourth rolling section, to an average skin thickness of 3.42 mm in the fifth rolling section, to an average skin thickness of 3.20 mm in the sixth rolling section, and to an average skin thickness of 0.71 mm in the seventh rolling section. That is, in the rolling process from the fourth rolling section to the seventh rolling section, all seven intermediate products were rolled so as to fall within the rolling range of each rolling section. In the table of FIG. 8E, the value of the standard deviation is large in the third rolling section because the rolling sections up to this third rolling section are used for lower rolling, such as leveling the skin surface.

[0045] <Embodiment 1: Measurement of the breaking strength of gyoza wrappers (mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9)> The gyoza wrapper was made by mixing resistant starch, wheat protein, wheat flour, water, etc. in the weight ratios described above and rolling it out. The breaking strength (N), which is one of the physical properties of the wrapper, was measured under the following conditions using an Imada Digital Force Gauge DST-5N. Plunger: Width 8mm, depth 10mm, height 20mm. The breaking strength (N) of the gyoza wrapper measured under these conditions was judged to be "appropriate" when it was between 22.0 and 44.0 (N), from the viewpoint of being neither too hard nor too soft.

[0046] <Embodiment 1 Sensory Evaluation Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> In this embodiment, gyoza wrappers were rolled out of a mixture of resistant starch, wheat protein, wheat flour, water, etc., in the weight ratios described above. Five panelists evaluated each sample once for whether or not it tasted delicious, with the samples being prepared with different weight ratios of resistant starch, wheat protein, wheat flour, water, etc. In the diagram summarizing the verification results described below, "delicious" is represented by "◯" and "not delicious" by "X," and a sample was deemed to have passed if three or more panelists out of the five panelists rated it as "◯."

[0047] <Embodiment 1 Carbohydrate reduction rate corresponds mainly to claims 1, 2, 4, 5, 6, 7, and 9> In this embodiment, for gyoza skins made by mixing resistant starch, wheat protein, wheat flour, water, etc. in the weight ratios described above and rolling them out, a carbohydrate reduction rate of 25.0% or more was determined to be "appropriate" based on the analytical value.

[0048] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed weight percentage of wheat protein> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter>

[0049] Gyoza wrappers were made by high-speed mixing of resistant starch, wheat protein, wheat flour, water, and vegetable oil in the mixer described above. In this embodiment, the wheat protein content was varied in seven ways (0.0%, 3.0%, 5.0%, 7.0%, 10.0%, 12.0%, and 15.0% by weight), and the resistant starch content was varied in 12 ways (0.0%, 2.0%, 5.0%, 10.0%, 15.0%, 20.0%, 25.0%, 30.0%, 40.0%, 50.0%, 60.0%, and 70.0% by weight), producing 12 patterns of gyoza wrappers for each. In other words, the total number of patterns was 7 x 12 = 84.

[0050] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed 0.0% wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 1-1: Resistant starch content 0.0% by weight>

[0051] <Evaluation of gyoza skin formability and breaking strength> The results for "0.0 wt% resistant starch" are shown in Figure 9. In Figure 9, the top row indicates the experimental case number (case number 1-1 for "0.0 wt% resistant starch"), and the leftmost column indicates the components contained in the gyoza wrapper: "wheat flour," "resistant starch," "wheat protein," "vegetable oil (salad oil)," and "water." The numbers on the left side of each row for each case number indicate the amount of each component, which can be expressed as "parts." Meanwhile, the numbers on the right side of each row for each case number indicate the weight percent of each component relative to the total weight of the wrapper. Furthermore, the row below "Total (total wrapper weight)" in the leftmost column of Figure 9 indicates the row for "moldability," and the row below this "moldability" indicates the row for "breaking strength." Furthermore, the five rows following "Breaking Strength" show the sensory evaluations by five panelists, with cases where the sensory evaluation was "delicious" being indicated by a "◯" and cases where the sensory evaluation was "not delicious" being indicated by an "X." Furthermore, the bottom row in the leftmost column of Figure 9 is the row for "Carbohydrate Reduction Rate (Analyzed Value)," but in some cases this is a calculated value. The same applies to Figures 10, 11, 12, 13, 14, and 15 of this type. In the verification, in the case of "0.0% resistant starch by weight," the weight of wheat flour was 69.7% by weight and the weight of water was 25.3% by weight. The moldability evaluation was "Good" and the breaking strength was 26.77 (N), both of which were deemed appropriate.

[0052] <Sensory evaluation> The sensory evaluation was passed as all five panelists gave it a rating of "good."

[0053] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 16.35%, which is below the target value of 25.0%, so it was deemed inappropriate.

[0054] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed 0.0% wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 1-2: Resistant starch content 2.0% by weight>

[0055] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 1-2 in Figure 9, for the "2.0% resistant starch" case, the weight of wheat flour was 71.3% by weight and the weight of water was 25.7% by weight. The moldability evaluation was "Good" and the breaking strength was 43.30 (N), both of which were deemed appropriate.

[0056] <Sensory evaluation> In the sensory evaluation, four out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0057] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 26.44%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0058] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed 0.0% wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 1-3: Resistant starch content 5.0% by weight>

[0059] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 1-3 in Figure 9, for the "5.0% resistant starch" case, the weight of wheat flour was 68.3% by weight and the weight of water was 25.7% by weight. The moldability evaluation was "Good" and the breaking strength was 43.80 (N), both of which were deemed appropriate.

[0060] <Sensory evaluation> In the sensory evaluation, four out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0061] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 28.37%, which is above the target value of 25.0% and was therefore deemed appropriate.

[0062] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed 0.0% wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 1-5: Resistant starch content 15.0% by weight>

[0063] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 1-5 in Figure 9, for the "15.0% resistant starch" case, the weight of wheat flour was 58.3% by weight and the weight of water was 25.7% by weight. The moldability evaluation was "Good" and the breaking strength was 33.74 (N), both of which were deemed appropriate.

[0064] <Sensory evaluation> In the sensory evaluation, three out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0065] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 36.54%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0066] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed 0.0% wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 1-6: Resistant starch content 20.0% by weight>

[0067] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 1-6 in Figure 9, for the "20.0 wt% resistant starch" case, the weight of wheat flour was 53.3 wt% and the weight of water was 25.7 wt%. The moldability evaluation was "Good" and the breaking strength was 26.61 (N), both of which were deemed appropriate.

[0068] <Sensory evaluation> In the sensory evaluation, three out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0069] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 35.58%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0070] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed 0.0% wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 1-7: Resistant starch content 24.6% by weight>

[0071] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 1-7 in Figure 9, for the "22.9% resistant starch" case, the weight of wheat flour was 44.2% by weight and the weight of water was 31.9% by weight. The moldability evaluation was "×" and deemed inadequate. The breaking strength was 38.15 (N), deemed appropriate.

[0072] <Sensory evaluation> The moldability evaluation was "x", so it was not evaluated.

[0073] <Carbohydrate reduction rate> The carbohydrate reduction rate was 42.79% in the analysis value.

[0074] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed 0.0% wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 1-8: Resistant starch content 27.0% by weight> As shown in the column for Case No. 1-8 in Figure 9, for "27.0% resistant starch by weight," the weight of wheat flour was 39.1% by weight and the weight of water was 33.0% by weight. The moldability evaluation was "×," meaning it was inadequate. The breaking strength was 24.72 (N), meaning it was adequate.

[0075] <Sensory evaluation> The moldability evaluation was "x", so it was not evaluated.

[0076] <Carbohydrate reduction rate> The calculated carbohydrate reduction rate was 45.88%.

[0077] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed 0.0% wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 1-9: Resistant starch content 40.0% by weight> <Case No. 1-10: Resistant starch content 50.0% by weight> <Case No. 1-11: Resistant starch content 60.0% by weight> <Case No. 1-12: Resistant starch content 70.0% by weight> In these cases, since it is difficult to form the gyoza skin, the carbohydrate reduction rate, physical property measurement results, and sensory evaluation were not verified.

[0078] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 3.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 2-1: Resistant starch content 0.0% by weight>

[0079] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 2-1 in Figure 10, for the "0.0 wt% resistant starch" case, the weight of wheat flour was 71.1 wt% and the weight of water was 24.9 wt%. The moldability evaluation was "Good" and the breaking strength was 25.59 (N), both of which were deemed appropriate.

[0080] <Sensory evaluation> The sensory evaluation was passed as all five panelists gave it a rating of "good."

[0081] <Carbohydrate reduction rate> The carbohydrate reduction rate was 25.48% in the analysis value, which exceeded the target value of 25.0%, and was therefore deemed appropriate.

[0082] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 3.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 2-2: Resistant starch content 2.0% by weight>

[0083] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 2-2 in Figure 10, for the "2.0% resistant starch" case, the weight of wheat flour was 69.1% by weight and the weight of water was 24.9% by weight. The moldability rating was "Good" and the breaking strength was 25.91 (N), both of which were deemed appropriate.

[0084] <Sensory evaluation> In the sensory evaluation, four out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0085] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 32.21%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0086] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 3.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 2-3: Resistant starch content 5.0% by weight>

[0087] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 2-3 in Figure 10, for the "5.0% resistant starch" case, the weight of wheat flour was 66.1% by weight and the weight of water was 24.9% by weight. The moldability evaluation was "Good" and the breaking strength was 26.85 (N), both of which were deemed appropriate.

[0088] <Sensory evaluation> The sensory evaluation was passed as all five panelists gave it a rating of "good."

[0089] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 34.62%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0090] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 3.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 2-4: Resistant starch content 10.0% by weight>

[0091] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 2-4 in Figure 10, for the "10.0% resistant starch" case, the weight of wheat flour was 61.2% by weight and the weight of water was 24.9% by weight. The moldability evaluation was "Good" and the breaking strength was 35.72 (N), both of which were deemed appropriate.

[0092] <Sensory evaluation> In the sensory evaluation, four out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0093] <Carbohydrate reduction rate> The calculated carbohydrate reduction rate was 30.52%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0094] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 3.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 2-6: Resistant starch content 20.0% by weight>

[0095] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 2-6 in Figure 10, for the "20.0 wt% resistant starch" case, the weight of wheat flour was 50.5 wt% and the weight of water was 25.6 wt%. The moldability evaluation was "Good" and the breaking strength was 24.79 (N), both of which were deemed appropriate.

[0096] <Sensory evaluation> In the sensory evaluation, three out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0097] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 35.10%, which is above the target value of 25.0% and was therefore deemed appropriate.

[0098] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 3.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 2-8: Resistant starch content 30.1% by weight>

[0099] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 2-8 in Figure 10, for the "30.1% resistant starch" case, the weight of wheat flour was 37.3% by weight and the weight of water was 28.6% by weight. The moldability rating was "Good" and the breaking strength was 26.15 (N), both of which were deemed appropriate.

[0100] <Sensory evaluation> In the sensory evaluation, three out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0101] <Carbohydrate reduction rate> The carbohydrate reduction rate was 40.87% in the analysis value, which exceeded the target value of 25.0%, and was therefore deemed appropriate.

[0102] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 3.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 2-9: Resistant starch content 40.0% by weight> As shown in the column for Case No. 2-9 in Figure 10, for the "40.1% resistant starch" sample, the weight of wheat flour was 27.3% by weight and the weight of water was 28.6% by weight. The moldability was evaluated as "×" and deemed inadequate. The breaking strength was 22.69 (N).

[0103] <Sensory evaluation> The moldability evaluation was "x", so it was not evaluated.

[0104] <Carbohydrate reduction rate> The calculated carbohydrate reduction rate was 54.67%.

[0105] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 3.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 2-10: Resistant starch content 50.0% by weight> <Case No. 2-11: Resistant starch content 60.0% by weight> <Case No. 2-12: Resistant starch content 70.0% by weight> In these cases, since it is difficult to form the gyoza skin, the carbohydrate reduction rate, physical property measurement results, and sensory evaluation were not verified.

[0106] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 5.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 3-1: Resistant starch content 0.0% by weight>

[0107] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 3-1 in Figure 11, for the "0.0 wt% resistant starch" case, the weight of wheat flour was 69.7 wt% and the weight of water was 24.4 wt%. The moldability evaluation was "Good" and the breaking strength was 37.78 (N), both of which were deemed appropriate.

[0108] <Sensory evaluation> The sensory evaluation was passed as all five panelists gave it a rating of "good."

[0109] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 30.29%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0110] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 5.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 3-2: Resistant starch content 2.0% by weight>

[0111] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 3-2 in Figure 11, for the "2.0 wt% resistant starch" case, the weight of wheat flour was 67.7 wt% and the weight of water was 24.4 wt%. The moldability evaluation was "Good" and the breaking strength was 25.80 (N), both of which were deemed appropriate.

[0112] <Sensory evaluation> The sensory evaluation was passed as all five panelists gave it a rating of "good."

[0113] <Carbohydrate reduction rate> The carbohydrate reduction rate was calculated to be 25.28%, which is above the target value of 25.0% and was therefore deemed appropriate.

[0114] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 5.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 3-3: Resistant starch content 5.0% by weight>

[0115] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 3-3 in Figure 11, for the "5.0% resistant starch" case, the weight of wheat flour was 64.7% by weight and the weight of water was 24.4% by weight. The moldability evaluation was "Good" and the breaking strength was 27.29 (N), both of which were deemed appropriate.

[0116] <Sensory evaluation> The sensory evaluation was passed as all five panelists gave it a rating of "good."

[0117] <Carbohydrate reduction rate> The carbohydrate reduction rate was calculated to be 27.61%, which is above the target value of 25.0% and was therefore deemed appropriate.

[0118] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 5.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 2-6: Resistant starch content 20.0% by weight>

[0119] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 3-6 in Figure 11, for the "20.0 wt% resistant starch" case, the weight of wheat flour was 49.7 wt% and the weight of water was 24.4 wt%. The moldability evaluation was "Good" and the breaking strength was 26.34 (N), both of which were deemed appropriate.

[0120] <Sensory evaluation> In the sensory evaluation, four out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0121] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 33.65%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0122] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 5.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 3-8: Resistant starch content 29.9% by weight>

[0123] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 3-8 in Figure 11, for the "29.9% resistant starch" case, the weight of wheat flour was 39.6% by weight and the weight of water was 24.6% by weight. The moldability evaluation was "Good" and the breaking strength was 24.41 (N), both of which were deemed appropriate.

[0124] <Sensory evaluation> The sensory evaluation was judged to be a success as all five panelists gave it a rating of "good."

[0125] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 37.02%, which is above the target value of 25.0% and was therefore deemed appropriate.

[0126] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 5.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 3-9: Resistant starch content 39.9% by weight> As shown in the column for Case No. 3-9 in Figure 11, for "39.9% resistant starch by weight," the weight of wheat flour was 29.6% by weight and the weight of water was 24.6% by weight. The moldability evaluation was "Good," which was deemed appropriate. The breaking strength was 26.31 (N), which was also deemed appropriate.

[0127] <Sensory evaluation> In the sensory evaluation, three out of five panelists gave the product an "X" rating, and therefore the product was deemed to have failed.

[0128] <Carbohydrate reduction rate> The carbohydrate reduction rate was 42.79% in the analysis value.

[0129] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 5.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 3-10: Resistant starch content 50.0% by weight> <Case No. 3-11: Resistant starch content 60.0% by weight> <Case No. 3-12: Resistant starch content 69.7% by weight> In these cases, since it is difficult to form the gyoza skin, the carbohydrate reduction rate, physical property measurement results, and sensory evaluation were not verified.

[0130] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 7.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 4-1: Resistant starch content 0.0% by weight>

[0131] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 4-1 in Figure 12, for "0.0 wt% resistant starch," the weight of wheat flour was 68.2 wt% and the weight of water was 23.9 wt%. The moldability evaluation was "Good" and the breaking strength was 24.98 (N), both of which were deemed appropriate.

[0132] <Sensory evaluation> In the sensory evaluation, four out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0133] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 27.88%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0134] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 7.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 4-2: Resistant starch content 2.0% by weight>

[0135] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 4-2 in Figure 12, for the "2.0 wt% resistant starch" case, the weight of wheat flour was 66.2 wt% and the weight of water was 23.9 wt%. The moldability evaluation was "Good" and the breaking strength was 26.76 (N), both of which were deemed appropriate.

[0136] <Sensory evaluation> The sensory evaluation was passed as all five panelists gave it a rating of "good."

[0137] <Carbohydrate reduction rate> The carbohydrate reduction rate was calculated to be 26.22%, which is above the target value of 25.0% and was therefore deemed appropriate.

[0138] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 7.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 4-6: Resistant starch content 20.0% by weight>

[0139] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 4-6 in Figure 12, for the "20.0 wt% resistant starch" case, the weight of wheat flour was 48.2 wt% and the weight of water was 23.9 wt%. The moldability evaluation was "Good" and the breaking strength was 30.93 (N), both of which were deemed appropriate.

[0140] <Sensory evaluation> In the sensory evaluation, four out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0141] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 38.46%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0142] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 7.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 4-9: Resistant starch content 39.5% by weight>

[0143] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 4-9 in Figure 12, for the "39.5% resistant starch" case, the weight of wheat flour was 26.3% by weight and the weight of water was 26.3% by weight. The moldability evaluation was "Good" and the breaking strength was 24.86 (N), both of which were deemed appropriate.

[0144] <Sensory evaluation> In the sensory evaluation, three out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0145] <Carbohydrate reduction rate> The carbohydrate reduction rate was 46.63% in the analysis value, which exceeded the target value of 25.0%, and was therefore deemed appropriate.

[0146] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 7.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 4-10: Resistant starch content 50.0% by weight>

[0147] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 4-10 in Figure 12, for the "50.0% resistant starch" sample, the weight of wheat flour was 11.5% by weight and the weight of water was 30.4% by weight. The moldability rating was "×" and the breaking strength was 34.19 (N).

[0148] <Sensory evaluation> The moldability evaluation was "x", so it was not evaluated.

[0149] <Carbohydrate reduction rate> The carbohydrate reduction rate was 50.96% in the analytical value.

[0150] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: fixed wheat protein 7.0% by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 4-11: Resistant starch content 60.0% by weight> <Case No. 4-12: Resistant starch content 68.2% by weight> In these cases, since it is difficult to form the gyoza skin, the carbohydrate reduction rate, physical property measurement results, and sensory evaluation were not verified.

[0151] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 10.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 5-1: Resistant starch content 0.0% by weight>

[0152] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 5-1 in Figure 13, for "0.0 wt% resistant starch," the weight of wheat flour was 66.0 wt% and the weight of water was 23.1 wt%. The moldability evaluation was "Good" and the breaking strength was 24.08 (N), both of which were deemed appropriate.

[0153] <Sensory evaluation> The sensory evaluation was passed as all five panelists gave it a rating of "good."

[0154] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 34.61%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0155] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 10.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 5-2: Resistant starch content 2.0% by weight>

[0156] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 5-2 in Figure 13, for the "2.0 wt% resistant starch" case, the weight of wheat flour was 64.0 wt% and the weight of water was 23.1 wt%. The moldability evaluation was "Good" and the breaking strength was 28.24 (N), both of which were deemed appropriate.

[0157] <Sensory evaluation> In the sensory evaluation, four out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0158] <Carbohydrate reduction rate> The calculated carbohydrate reduction rate was 27.85%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0159] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 10.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 5-6: Resistant starch content 20.0% by weight>

[0160] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 5-6 in Figure 13, for the "20.0 wt% resistant starch" case, the weight of wheat flour was 46.0 wt% and the weight of water was 23.1 wt%. The moldability evaluation was "Good" and the breaking strength was 27.22 (N), both of which were deemed appropriate.

[0161] <Sensory evaluation> In the sensory evaluation, four out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0162] <Carbohydrate reduction rate> The carbohydrate reduction rate was 47.12% in the analysis value, which exceeded the target value of 25.0%, and was therefore deemed appropriate.

[0163] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 10.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 5-9: Resistant starch content 38.0% by weight>

[0164] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 5-9 in Figure 13, for the "38.0% resistant starch" case, the weight of wheat flour was 19.8% by weight and the weight of water was 31.4% by weight. The moldability evaluation was "Good" and the breaking strength was 27.65 (N), both of which were deemed appropriate.

[0165] <Sensory evaluation> In the sensory evaluation, three out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0166] <Carbohydrate reduction rate> The carbohydrate reduction rate was 50.48% in the analysis value, which exceeded the target value of 25.0%, and was therefore deemed appropriate.

[0167] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 10.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 5-10: Resistant starch content 47.6% by weight>

[0168] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 5-10 in Figure 13, for the "47.6% resistant starch" case, the weight of wheat flour was 8.6% by weight and the weight of water was 32.9% by weight. The moldability rating was "Good" and the breaking strength was 25.78 (N).

[0169] <Sensory evaluation> In the sensory evaluation, all five panelists gave the product an "X" rating, and it was therefore deemed to have failed.

[0170] <Carbohydrate reduction rate> The carbohydrate reduction rate was 53.85% in the analysis value.

[0171] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 10.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 5-11: Resistant starch content 60.0% by weight> <Case No. 5-12: Resistant starch content 66.0% by weight> In these cases, since it is difficult to form the gyoza skin, the carbohydrate reduction rate, physical property measurement results, and sensory evaluation were not verified.

[0172] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 12.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 6-1: Resistant starch content 0.0% by weight>

[0173] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 6-1 in Figure 14, for the "0.0 wt% resistant starch" case, the weight of wheat flour was 64.5 wt% and the weight of water was 22.6 wt%. The moldability evaluation was "Good" and the breaking strength was 22.81 (N), both of which were deemed appropriate.

[0174] <Sensory evaluation> In the sensory evaluation, four out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0175] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 38.94%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0176] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 12.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 6-2: Resistant starch content 2.0% by weight>

[0177] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 6-2 in Figure 14, for the "2.0 wt% resistant starch" case, the weight of wheat flour was 62.5 wt% and the weight of water was 22.6 wt%. The moldability evaluation was "Good" and the breaking strength was 27.35 (N), both of which were deemed appropriate.

[0178] <Sensory evaluation> In the sensory evaluation, four out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0179] <Carbohydrate reduction rate> The calculated carbohydrate reduction rate was 28.93%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0180] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 12.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 6-6: Resistant starch content 20.0% by weight>

[0181] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 6-6 in Figure 14, for the "20.0 wt% resistant starch" case, the weight of wheat flour was 44.5 wt% and the weight of water was 22.6 wt%. The moldability evaluation was "Good" and the breaking strength was 28.76 (N), both of which were deemed appropriate.

[0182] <Sensory evaluation> The sensory evaluation was passed as all five panelists gave it a rating of "good."

[0183] <Carbohydrate reduction rate> The carbohydrate reduction rate was 44.71% in the analysis value, which exceeded the target value of 25.0%, and was therefore deemed appropriate.

[0184] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 12.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 6-9: Resistant starch content 39.8% by weight>

[0185] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 6-9 in Figure 14, for the "39.8% resistant starch" case, the weight of wheat flour was 24.4% by weight and the weight of water was 23.0% by weight. The moldability evaluation was "Good" and the breaking strength was 23.22 (N), both of which were deemed appropriate.

[0186] <Sensory evaluation> In the sensory evaluation, three out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0187] <Carbohydrate reduction rate> The carbohydrate reduction rate was 40.38% in the analysis value, which exceeded the target value of 25.0%, and was therefore deemed appropriate.

[0188] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 12.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 6-10: Resistant starch content 47.6% by weight>

[0189] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 6-10 in Figure 14, for "47.6% resistant starch," the weight of wheat flour was 7.3% by weight and the weight of water was 32.3% by weight. The moldability rating was "Good," and the breaking strength was 33.73 (N).

[0190] <Sensory evaluation> In the sensory evaluation, four out of five panelists gave the product an "X" rating, and therefore the product was deemed to have failed.

[0191] <Carbohydrate reduction rate> The carbohydrate reduction rate was 41.83% in the analysis value.

[0192] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 12.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 6-11: Resistant starch content 54.0% by weight>

[0193] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 6-11 in Figure 14, for "54.0% resistant starch," the weight of wheat flour was 0.8% by weight and the weight of water was 32.3% by weight. The moldability rating was "Good," and the breaking strength was 33.40 (N).

[0194] <Sensory evaluation> In the sensory evaluation, all five panelists gave the product an "X" rating, and it was therefore deemed to have failed.

[0195] <Carbohydrate reduction rate> The carbohydrate reduction rate was 61.54% in the analytical value.

[0196] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 12.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 6-12: Resistant starch content 64.2% by weight> In this case, because it is difficult to form the gyoza skin, the carbohydrate reduction rate, physical property measurement results, and sensory evaluation were not verified.

[0197] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 15.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 7-1: Resistant starch content 0.0% by weight>

[0198] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 7-1 in Figure 15, for "0.0 wt% resistant starch," the weight of wheat flour was 62.3 wt% and the weight of water was 21.8 wt%. The moldability evaluation was "Good" and the breaking strength was 27.80 (N), both of which were deemed appropriate.

[0199] <Sensory evaluation> The sensory evaluation was passed as all five panelists gave it a rating of "good."

[0200] <Carbohydrate reduction rate> The carbohydrate reduction rate was analyzed to be 29.81%, which exceeded the target value of 25.0% and was therefore deemed appropriate.

[0201] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 15.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 7-2: Resistant starch content 2.0% by weight>

[0202] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 7-2 in Figure 15, for the "2.0% resistant starch" case, the weight of wheat flour was 60.3% by weight and the weight of water was 21.8% by weight. The moldability evaluation was "Good" and the breaking strength was 29.11 (N), both of which were deemed appropriate.

[0203] <Sensory evaluation> In the sensory evaluation, three out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0204] <Carbohydrate reduction rate> The carbohydrate reduction rate was calculated to be 30.49%, which is above the target value of 25.0% and was therefore deemed appropriate.

[0205] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 15.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 7-6: Resistant starch content 20.0% by weight>

[0206] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 7-6 in Figure 15, for the "20.0 wt% resistant starch" case, the weight of wheat flour was 42.3 wt% and the weight of water was 21.8 wt%. The moldability evaluation was "Good" and the breaking strength was 29.83 (N), both of which were deemed appropriate.

[0207] <Sensory evaluation> In the sensory evaluation, four out of five panelists gave the product a rating of "good," so it was deemed a pass.

[0208] <Carbohydrate reduction rate> The carbohydrate reduction rate was 40.87% in the analysis value, which exceeded the target value of 25.0%, and was therefore deemed appropriate.

[0209] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 15.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 7-11: Resistant starch content 61.2% by weight>

[0210] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 7-11 in Figure 15, for the "61.2% resistant starch" case, the weight of wheat flour was 0.8% by weight and the weight of water was 22.2% by weight. The moldability evaluation was "Good" and the breaking strength was 28.19 (N), both of which were deemed appropriate.

[0211] <Sensory evaluation> In the sensory evaluation, three out of five panelists gave the product a rating of "good," so the product was deemed to have passed.

[0212] <Carbohydrate reduction rate> The carbohydrate reduction rate was 47.12% in the analysis value, which exceeded the target value of 25.0%, and was therefore deemed appropriate.

[0213] <Embodiment 1 Verification Mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1 Verification: Carbohydrate reduction rate of gyoza skin, physical property measurement results, and sensory evaluation> <Gyoza wrapper composition: 15.0% fixed wheat protein by weight> <The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter> <Case No. 7-12: Resistant starch content 62.0% by weight>

[0214] <Evaluation of gyoza skin formability and breaking strength> As shown in the column for Case No. 7-12 in Figure 15, for "62.0% resistant starch," the weight of wheat flour was 0.0% by weight and the weight of water was 22.2% by weight. The moldability rating was "Good," and the breaking strength was 32.98 (N).

[0215] <Sensory evaluation> In the sensory evaluation, three out of five panelists gave the product an "X" rating, and therefore the product was deemed to have failed.

[0216] <Carbohydrate reduction rate> The carbohydrate reduction rate was 49.04% in the analysis value.

[0217] <Embodiment 1 Effect mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9> <Embodiment 1: Gyoza skin effect> According to the above verification, when the weight percentage X of wheat protein is in the range of 0.0%≦X<3.0%, it can be seen that the weight percentage Y of wheat flour and the weight percentage Z of resistant starch of the skins (skins of cases 1-2 to 1-6 in Figure 9) that achieved a carbohydrate reduction rate of 25.0% or more, excellent moldability, and good sensory evaluation, satisfied formulas A and B shown in Figure 2. Formula A -5.34X+53.3≦Y≦-0.07X+71.30% Formula B -0.67X+2.00≦Z≦3.37X+20.00%

[0218] Furthermore, when the weight percentage X of wheat protein is in the range of 3.0%≦X<5.0%, it can be seen that the weight percentage Y of wheat flour and the weight percentage Z of resistant starch of the skins (skins of case numbers 2-1 to 2-8 in Figure 10) that achieved a carbohydrate reduction rate of 25.0% or more, excellent moldability, and good sensory evaluation, satisfied formulas C and D shown in Figure 3. Formula C 1.15X+33.85≦Y≦-0.70X+73.20% Formula D 0.0≦Z≦-0.1X+30.4%

[0219] Furthermore, when the weight percentage X of wheat protein is in the range of 5.0%≦X<7.0%, it can be seen that the weight percentage Y of wheat flour and the weight percentage Z of resistant starch of the skins (skins of case numbers 3-1 to 3-8 in Figure 11) that achieved a carbohydrate reduction rate of 25.0% or more, excellent moldability, and good sensory evaluation, satisfied formulas E and F shown in Figure 4. Formula E -6.65X+72.85≦Y≦-0.75X+73.45% Formula F 0.0≦Z≦4.8X+5.9%

[0220] Furthermore, when the weight percentage X of wheat protein is in the range of 7.0%≦X<10.0%, it can be seen that the weight percentage Y of wheat flour and the weight percentage Z of resistant starch of the skins (skins of case numbers 4-1 to 4-9 in Figure 12) that achieved a carbohydrate reduction rate of 25.0% or more, which was the target value, excellent moldability, and good sensory evaluation, satisfied formulas G and H shown in Figure 5. Formula G -2.2X+41.7≦Y≦-0.7X+73.1% Formula H 0.0≦Z≦-0.5X+43.0%

[0221] Furthermore, when the weight percentage X of wheat protein is in the range of 10.0%≦X<12.0%, it can be seen that the weight percentage Y of wheat flour and the weight percentage Z of resistant starch of the skins (skins of case numbers 5-1 to 5-9 in Figure 13) that achieved a carbohydrate reduction rate of 25.0% or more, which was the target value, excellent moldability, and good sensory evaluation, satisfied formulas I and J shown in Figure 6. Formula I 2.3X-3.2≦Y≦-0.75X+73.50% Formula J 0.0≦Z≦0.9X+29.0%

[0222] Furthermore, when the weight percentage X of wheat protein is in the range of 12.0%≦X≦15.0%, it can be seen that the weight percentage Y of wheat flour and the weight percentage Z of resistant starch of the skins (skins of case numbers 6-1 to 5-9 in Figure 14 and case numbers 7-1 to 7-11 in Figure 15) that achieved a carbohydrate reduction rate of 25.0% or more, which was the target value, excellent moldability, and good sensory evaluation, satisfied the formulas K and L shown in Figure 7. Formula K -7.9X+119.20≦Y≦-0.74X+73.40% Formula L 0.0≦Z≦7.2X-46.6%

[0223] In addition, Figures 9 to 15 show that the moisture weight (%W) of the skin at the time of molding, which achieved a carbohydrate reduction rate of 25.0% or more, excellent moldability, and good sensory evaluation, met the target value of 21.8%≦W≦31.9% of the total weight. In other words, the gyoza skin of this embodiment 1 has excellent rollability by appropriately setting the weight ratio of resistant starch, wheat protein, wheat flour, and water during production and then kneading them, and then controlling the number of rolls and the skin thickness for each roll to appropriate values ​​in the rolling process.The skin controlled in this way to an appropriate skin thickness T (0.5 mm≦T≦1.0 mm) also has excellent water retention, and therefore also has excellent formability using a forming machine.

[0224] Therefore, according to this embodiment 1, it has been demonstrated that it is possible to increase the carbohydrate reduction rate while obtaining a texture almost equivalent to that of a skin containing a normal amount of carbohydrates, and in addition, it is possible to provide a gyoza skin that has excellent rolling properties using a rolling machine and molding properties using a molding machine.

[0225] <Outline of Embodiment 2 (mainly corresponds to claims 3 and 8)> The gyoza skin, which is one of the gyoza types according to this embodiment 2, is also a skin that is rolled out in a rolling machine and shaped in a molding machine, just like the gyoza skin according to this embodiment 1. By appropriately setting the weight ratio of the resistant starch that replaces the processed starch, wheat protein, wheat flour and water, particularly the weight ratio of water, it is possible to provide a gyoza skin that has water retention properties almost equivalent to a skin containing a normal amount of carbohydrates while increasing the carbohydrate reduction rate.

[0226] <Configuration of Embodiment 2, mainly corresponding to claims 3 and 8> The gyoza skin of this embodiment 2 is made by mixing ingredients mainly consisting of resistant starch, wheat protein, wheat flour, and water, rolling them in a rolling machine, and molding them in a molding machine, and the weight %W of water relative to the total weight of the skin is set so that the weight %W of water when molded in the molding machine is 21.8%≦W≦28.6% of the total weight.

[0227] <Embodiment 2: Gyoza skin effect> The gyoza skin of this embodiment 2 can also have a high carbohydrate reduction rate while maintaining water retention properties almost equivalent to those of a skin containing a normal amount of carbohydrate. [Explanation of symbols]

[0228] 0801 Flour feeding device 0802 Resistant starch supply device 0803 Wheat protein supply device 0804 Water supply equipment 0805 Oil supply device 0806 Seasoning supply device 0808 Stirring and mixing equipment 0809 Rolling equipment 0810 Leather molding equipment

Claims

1. A skin for gyoza that is rolled by a rolling machine and formed by a forming machine, When the total weight of the skin is 100% by weight (wheat flour, resistant starch, wheat protein, water, and vegetable oil), the weight percentage of wheat flour is Y, the weight percentage of resistant starch is Z, and the weight percentage of wheat protein is X, When the weight percent X of wheat protein is in the range of 0.0%≦X<3.0%, the weight percent Y of wheat flour is in the range satisfying the following formula A, and the weight percent Z of resistant starch is in the range satisfying the following formula B, Formula A -5.34X+53.3≦Y≦-0.07X+71.30% Formula B -0.67X+2.00≦Z≦3.37X+20.00% When the weight percent X of wheat protein is in the range of 3.0%≦X<5.0%, the weight percent Y of wheat flour is in the range satisfying the following formula C, and the weight percent Z of resistant starch is in the range satisfying the following formula D, Formula C 1.15X+33.85≦Y≦-0.70X+73.20% Formula D 0.0≦Z (excluding Z=0)≦−0.1X+30.4% When the weight percent X of wheat protein is in the range of 5.0%≦X<7.0%, the weight percent Y of wheat flour is in the range satisfying the following formula E, and the weight percent Z of resistant starch is in the range satisfying the following formula F, Formula E -6.65X+72.85≦Y≦-0.75X+73.45% Formula F 0.0≦Z (excluding Z=0)≦4.8X+5.9% When the weight % X of wheat protein is in the range of 7.0%≦X<10.0%, the weight % Y of wheat flour is in a range that satisfies the following formula G (excluding the case where the weight % Y of wheat flour is 57.2% by weight when the weight % X of wheat protein is 7.15% by weight), and the weight % Z of resistant starch is in a range that satisfies the following formula H (excluding the case where the weight % Z of resistant starch is 3.5% by weight when the weight % X of wheat protein is 7.15% by weight), Formula G -2.2X+41.7≦Y≦-0.7X+73.1% Formula H 0.0≦Z (excluding Z=0)≦−0.5X+43.0% When the weight percent X of wheat protein is in the range of 10.0%≦X<12.0%, the weight percent Y of wheat flour is in the range satisfying the following formula I, and the weight percent Z of resistant starch is in the range satisfying the following formula J, Formula I 2.3X-3.2≦Y≦-0.75X+73.50% Formula J 0.0≦Z (excluding Z=0)≦0.9X+29.0% When the weight % X of wheat protein is in the range of 12.0%≦X≦15.0%, the weight % Y of wheat flour is in a range that satisfies the following formula K (excluding the case where the weight % Y of wheat flour is 28.6% by weight when the weight % X of wheat protein is 14.3% by weight), and the weight % Z of resistant starch is in a range that satisfies the following formula L (excluding the case where the weight % Z of resistant starch is 25.1% by weight, 26.4% by weight, or 28.5% by weight when the weight % X of wheat protein is 14.3% by weight), Formula K -7.9X+119.20≦Y≦-0.74X+73.40% Formula L 0.0≦Z (excluding Z=0)≦7.2X−46.6% The gyoza skin has a thickness T mm of 0.5 mm≦T≦1.0 mm and a breaking strength (N) of the skin of 22.0 to 44.0 (N).

2. 2. The dumpling skin according to claim 1, wherein the moisture weight percentage W when formed by a forming machine is 21.8%≦W≦31.9% based on the total weight.

3. 3. The gyoza skin according to claim 2, wherein the moisture weight percentage W when formed by a forming machine is 21.8%≦W≦28.6% based on the total weight.

4. 4. The gyoza skin according to claim 3, wherein the number of times of rolling when rolling the kneaded raw material skin to the thickness specified in claim 1 is two or more.

5. A skin for gyoza that is rolled by a rolling machine and formed by a forming machine, When the total weight of the skin is 100% by weight (wheat flour, resistant starch, wheat protein, water, and vegetable oil), the weight percentage of wheat flour is Y, the weight percentage of resistant starch is Z, and the weight percentage of wheat protein is X, When the weight percent X of wheat protein is in the range of 0.0%≦X<3.0%, the weight percent Y of wheat flour is in the range satisfying the following formula A, and the weight percent Z of resistant starch is in the range satisfying the following formula B, Formula A -5.34X+53.3≦Y≦-0.07X+71.30% Formula B -0.67X+2.00≦Z≦3.37X+20.00% When the weight percent X of wheat protein is in the range of 3.0%≦X<5.0%, the weight percent Y of wheat flour is in the range satisfying the following formula C, and the weight percent Z of resistant starch is in the range satisfying the following formula D, Formula C 1.15X+33.85≦Y≦-0.70X+73.20% Formula D 0.0≦Z (excluding Z=0)≦−0.1X+30.4% When the weight percent X of wheat protein is in the range of 5.0%≦X<7.0%, the weight percent Y of wheat flour is in the range satisfying the following formula E, and the weight percent Z of resistant starch is in the range satisfying the following formula F, Formula E -6.65X+72.85≦Y≦-0.75X+73.45% Formula F 0.0≦Z (excluding Z=0)≦4.8X+5.9% When the weight % X of wheat protein is in the range of 7.0%≦X<10.0%, the weight % Y of wheat flour is in a range that satisfies the following formula G (excluding the case where the weight % Y of wheat flour is 57.2% by weight when the weight % X of wheat protein is 7.15% by weight), and the weight % Z of resistant starch is in a range that satisfies the following formula H (excluding the case where the weight % Z of resistant starch is 3.5% by weight when the weight % X of wheat protein is 7.15% by weight), Formula G -2.2X+41.7≦Y≦-0.7X+73.1% Formula H 0.0≦Z (excluding Z=0)≦−0.5X+43.0% When the weight percent X of wheat protein is in the range of 10.0%≦X<12.0%, the weight percent Y of wheat flour is in the range satisfying the following formula I, and the weight percent Z of resistant starch is in the range satisfying the following formula J, Formula I 2.3X-3.2≦Y≦-0.75X+73.50% Formula J 0.0≦Z (excluding Z=0)≦0.9X+29.0% When the weight % X of wheat protein is in the range of 12.0%≦X≦15.0%, the weight % Y of wheat flour is in a range that satisfies the following formula K (excluding the case where the weight % Y of wheat flour is 28.6% by weight when the weight % X of wheat protein is 14.3% by weight), and the weight % Z of resistant starch is in a range that satisfies the following formula L (excluding the case where the weight % Z of resistant starch is 25.1% by weight, 26.4% by weight, or 28.5% by weight when the weight % X of wheat protein is 14.3% by weight), Formula K -7.9X+119.20≦Y≦-0.74X+73.40% Formula L 0.0≦Z (excluding Z=0)≦7.2X−46.6% The thickness T (mm) of the skin is 0.5 mm≦T≦1.0 mm, and the breaking strength (N) of the skin is 22.0 to 44.0 (N), The method for producing gyoza skins is characterized in that the rolling in the rolling machine involves adding water to a powder containing at least the above-mentioned wheat flour, resistant starch, and wheat protein, kneading the powder, and then rolling the dough to create a skin using the following rolling procedure. Note Multiple rolling to increase skin thickness 0.5 mm or more and 1.0 mm or less. End

6. A skin for gyoza that is rolled by a rolling machine and formed by a forming machine, When the total weight of the skin is 100% by weight (wheat flour, resistant starch, wheat protein, water, and vegetable oil), the weight percentage of wheat flour is Y, the weight percentage of resistant starch is Z, and the weight percentage of wheat protein is X, When the weight percent X of wheat protein is in the range of 0.0%≦X<3.0%, the weight percent Y of wheat flour is in the range satisfying the following formula A, and the weight percent Z of resistant starch is in the range satisfying the following formula B, Formula A -5.34X+53.3≦Y≦-0.07X+71.30% Formula B -0.67X+2.00≦Z≦3.37X+20.00% When the weight percent X of wheat protein is in the range of 3.0%≦X<5.0%, the weight percent Y of wheat flour is in the range satisfying the following formula C, and the weight percent Z of resistant starch is in the range satisfying the following formula D, Formula C 1.15X+33.85≦Y≦-0.70X+73.20% Formula D 0.0≦Z (excluding Z=0)≦−0.1X+30.4% When the weight percent X of wheat protein is in the range of 5.0%≦X<7.0%, the weight percent Y of wheat flour is in the range satisfying the following formula E, and the weight percent Z of resistant starch is in the range satisfying the following formula F, Formula E -6.65X+72.85≦Y≦-0.75X+73.45% Formula F 0.0≦Z (excluding Z=0)≦4.8X+5.9% When the weight % X of wheat protein is in the range of 7.0%≦X<10.0%, the weight % Y of wheat flour is in a range that satisfies the following formula G (excluding the case where the weight % Y of wheat flour is 57.2% by weight when the weight % X of wheat protein is 7.15% by weight), and the weight % Z of resistant starch is in a range that satisfies the following formula H (excluding the case where the weight % Z of resistant starch is 3.5% by weight when the weight % X of wheat protein is 7.15% by weight), Formula G -2.2X+41.7≦Y≦-0.7X+73.1% Formula H 0.0≦Z (excluding Z=0)≦−0.5X+43.0% When the weight percent X of wheat protein is in the range of 10.0%≦X<12.0%, the weight percent Y of wheat flour is in the range satisfying the following formula I, and the weight percent Z of resistant starch is in the range satisfying the following formula J, Formula I 2.3X-3.2≦Y≦-0.75X+73.50% Formula J 0.0≦Z (excluding Z=0)≦0.9X+29.0% When the weight % X of wheat protein is in the range of 12.0%≦X≦15.0%, the weight % Y of wheat flour is in a range that satisfies the following formula K (excluding the case where the weight % Y of wheat flour is 28.6% by weight when the weight % X of wheat protein is 14.3% by weight), and the weight % Z of resistant starch is in a range that satisfies the following formula L (excluding the case where the weight % Z of resistant starch is 25.1% by weight, 26.4% by weight, or 28.5% by weight when the weight % X of wheat protein is 14.3% by weight), Formula K -7.9X+119.20≦Y≦-0.74X+73.40% Formula L 0.0≦Z (excluding Z=0)≦7.2X−46.6% The thickness T (mm) of the skin is 0.5 mm≦T≦1.0 mm, and the breaking strength (N) of the skin is 22.0 to 44.0 (N), The method for producing gyoza skins is characterized in that the rolling in the rolling machine involves adding water to a powder containing at least the above-mentioned wheat flour, resistant starch, and wheat protein, kneading the powder, and then rolling the dough to create a skin using the following rolling procedure. Note The skin thickness is increased from the first to third rolling. The thickness shall be between 4.0 mm and 8.0 mm. The skin thickness is increased from the 4th to the 7th rolling. 0.5 mm or more and 1.0 mm or less. End

7. 7. The method for producing gyoza skins according to claim 5 or 6, wherein the moisture weight percentage W when formed by a forming machine is 21.8%≦W≦31.9% based on the total weight.

8. 7. The method for producing gyoza skins according to claim 5 or 6, wherein the moisture weight percentage W when formed by a forming machine is 21.8%≦W≦28.6% based on the total weight.

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