JP3091983B2 - Manufacturing method of polyhydric transparent skin - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a highly hydrolyzed transparent skin material for obtaining a skin-like food having good transparency and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, a method for producing a skin-like food using paste-like dough has been known (Japanese Patent Laid-Open No. 55-85374,
JP-A-50-157577). In addition, a technique of adding more water than usual skin production has been known (JP-A-59-2).
27258). Further, a technique for a transparent noodle strip for skin has been known (Japanese Patent Application Laid-Open No. 3-19663).

[0003]

In the above-mentioned prior art, there is no consideration on transparency in the method for producing leather using pasty dough. Next, regarding the technique of adding a larger amount of water than usual, the amount of water is 50% to 80% with respect to flour, and there is no consideration for transparency. Further, regarding the transparent noodle belt, raw starch and pregelatinized starch are mainly used, and wheat flour is not mainly used.

[0004] Therefore, no practical technique has been known for a transparent skin or a method for producing the same using wheat flour as a main material.

However, according to the present invention, 100% to 130% of water is added to 100% of flour, kneaded well, and then heated to obtain transparent skin by a technique different from the conventional technique. It is. That is, the present invention relates to 100% to 130% water for 100% flour.
And then add it to a low-speed (100 rpm) mixer.
In the case of, the mixture is kneaded for 10 to 30 minutes and rotated at a medium speed (190 rpm).
m) In the case of a mixer, knead for 5 to 25 minutes and rotate at high speed
(290 rpm) In the case of a mixer , this is a method for producing a multi-hydrated transparent skin, comprising kneading for 3 to 15 minutes into a paste-like dough, and heating and coagulating the paste-like dough. Next, another invention adds 1% to 8% of maltose and / or 2% to 20% of starch with respect to 100% of flour,
100% to 130% of water is added to the mixture, and the mixture is kneaded with a mixer to form a paste-like dough, and the paste-like dough is heated and coagulated, thereby producing a method for producing a polyhydric transparent skin.

In the present invention, kneading by a mixer is
Gluten sufficiently out, but is intended to a paste dough, when using a mixer used for kneading the conventional food material, there is a difference in rotational speed by each manufacturer, in for example a low speed (100 rpm) 10 minute to 30 minutes, 5 minutes to 25 minutes at a medium speed (190rpm), high speed (290rp
The m) it is essential to 3 minutes to 15 minutes kneading. The skin in the present invention refers to skins such as gyoza and shiyumai.

In the present invention, when the water content is 100% or less, the transparency is reduced. When the water content is 130% or more, the dough becomes less uniform, and further, the flavor of the skin is reduced. If the maltose content is 1% or less, the effect of the addition of maltose is not recognized. If the content is 8% or more, the sweetness becomes excessive and the food becomes unsuitable for taste. Next, when the starch content is 2% or less, the effect of adding starch is not recognized. When the starch content exceeds 20%, the original flavor of wheat flour changes, resulting in a food strongly influenced by starch. Therefore, the addition amount of maltose was preferably 1% to 8%, and the addition amount of starch was preferably 2% to 20%.

[0008] Examples of the starch used in the present invention include potato starch, tapioca starch, waxy corn starch, and processed starches thereof (starch subjected to heat treatment, alkylation, acetylation, phosphorylation, etc.).

[0009]

According to the present invention, according to the present invention,
Since the amount of water is increased and the mixture is sufficiently kneaded with a mixer, there is an effect of obtaining a product having good transparency and soft texture as compared with the conventional product. According to the manufacturing method of the present invention, the conventional equipment of low-speed rotary mixer, medium-speed rotary mixer,
Adjust the kneading time for any high-speed mixer.
By installing new equipment, existing equipment can be
Is its orゝcontinuously mass-production can be effectively the products using.

Further, according to the manufacturing method of the present invention, there is an effect that the product can be continuously mass-produced using the conventional equipment as it is.

[0011]

[Comparative test 1] Production of gyoza skin.

Table 1 shows the composition of the materials.

[0013]

[Table 1]

In this comparative test example, the presence or absence of maltose and the presence or absence of starch were tested in the conventional example having a small amount of water and the present invention having a large amount of water.

When the above-mentioned materials are put into a mixer for each section and kneaded sufficiently to form a paste, they are put into a hopper of a devotter , extruded in a strip shape on a hot plate, and heated.
After being heated and solidified, it is allowed to cool naturally and has a diameter of 10 cm (10
(around g) to make a die-cut leather. Table 2 shows the kneading conditions, the appearance, the texture and the like in the above.

[0016]

[Table 2]

The above ingredients were tested by changing the amount of water, and the results shown in Table 3 were obtained.

[0018]

[Table 3]

Next, when the test was carried out while changing the amount of maltose, the results shown in Table 4 were obtained.

[0020]

[Table 4]

Further, when the test was conducted by changing the amount of added starch (potato starch), the results shown in Table 5 were obtained.

[0022]

[Table 5]

In the appearance shown in this table, even when the amount of starch added was high, the transparency was even better than that of the conventional product.

[0024]

[Test Example] Table 6 shows test examples in which the mixing time was changed.

[0025]

[Table 6]

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/16

Claims (2)

(57) [Claims] 1. 100% water to 100% flour
After adding 130%, it is rotated at low speed (100 rpm)
In the case of a mixer, knead for 10 to 30 minutes and rotate at medium speed (1
90 rpm) In the case of a mixer, knead for 5 to 25 minutes,
In the case of a high-speed (290 rpm) mixer, the mixture is kneaded for 3 to 15 minutes to form a paste-like dough, and the paste-like dough is heated and coagulated, thereby producing a method for producing a polyhydric transparent leather. 2. Maltose 1 per 100% of flour
% To 8% and / or 2% to 20% of starch, and 100% to 130% of water. Then, the mixture is kneaded with a mixer to form a paste-like dough. A method for producing a polyhydric transparent skin material, characterized in that: