JP7789042B2 - Low-carbohydrate gyoza wrapper that is easy to roll using a rolling machine and mold using a molding machine, and its manufacturing method - Google Patents
Low-carbohydrate gyoza wrapper that is easy to roll using a rolling machine and mold using a molding machine, and its manufacturing methodInfo
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- JP7789042B2 JP7789042B2 JP2023137364A JP2023137364A JP7789042B2 JP 7789042 B2 JP7789042 B2 JP 7789042B2 JP 2023137364 A JP2023137364 A JP 2023137364A JP 2023137364 A JP2023137364 A JP 2023137364A JP 7789042 B2 JP7789042 B2 JP 7789042B2
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Description
本発明は、餃子類の皮に関し、特に糖質を低減した餃子類の皮及びその製造方法に関する。 The present invention relates to gyoza wrappers, and in particular to gyoza wrappers with reduced carbohydrate content and a method for producing the same.
上記した餃子類、例えば、餃子は広く需要者に受け入れられており、家庭でも外食においても人気のある食品となっている。このような餃子は、挽肉や海産物や野菜等の食材が混ぜられて生成された具材（中具）が皮に包まれて製造されるものであり、茹で調理、焼き調理、蒸し調理等の各種調理において加熱される皮の食感が餃子全体の食感に大きく影響する。 The gyoza varieties 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, greatly affects the texture of the entire gyoza.
近年、一般的な健康志向のニーズや、糖尿病患者等の糖質制限が課せられる人々の要求に応えるために、餃子類の皮の分野においても糖質含有量を低減した低糖質の皮が市販されている。 In recent years, in order to meet the needs of the general health-conscious population and those who are subject to carbohydrate restrictions, such as diabetics, low-carbohydrate gyoza wrappers with reduced carbohydrate content have become commercially available.
従来において、低糖質化した餃子類の皮としては、例えば、特許文献１に記載されたものがある。
この特許文献１に記載された餃子類の皮は、原料として、難消化性でん粉，α化小麦でん粉，小麦グルテン及び小麦粉等を用い、難消化性でん粉を５～７５質量％、α化小麦でん粉を０．３～５質量％、小麦グルテンを２～２５質量％、小麦粉を１４～８０質量％とすることで、糖質オフ率を高めつつ、通常の量の糖質を含有する餃子類の皮に劣らない食感が得られるようにしている。
Conventionally, an example of a low-carbohydrate gyoza wrapper is that described 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.
上記した低糖質化した餃子類の皮は、通常の量の糖質を含有する製品と比べてほぼ同等の食感を得ることができる。しかしながら、糖質含有量を低減した低糖質の皮は、保水性が低下する分だけ生地の物性が通常の量の糖質を含有する製品と異なることから、製造し難い等の問題を有していることが知られている。 The low-carbohydrate gyoza wrappers described above can provide a texture roughly 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.
つまり、餃子類の皮の原料を混錬した後に、中間品である混錬物を製品である餃子類の皮の厚さにまで圧延する工程において、皮厚を徐々に薄くする段階で中間品にひびが入ったり、破れたり、穴が開いたりするという問題が発生する。このような問題が発生すると、その中間品を圧延機から外して再度混錬し直すといった余分な工程が頻繁に発生する。 In other words, after the ingredients for gyoza skins are mixed, the intermediate mixture is rolled out to the thickness of the finished gyoza skin. As the thickness of the skin is gradually reduced, problems occur in which the intermediate product cracks, tears, or develops holes. When these problems occur, an extra process is frequently required, in which the intermediate product is removed from the rolling mill and kneaded again.
本発明は、上記した従来の課題を解決するためになされたものであり、糖質オフ率を高めたうえで、通常の量の糖質を含有するものと比べてほぼ同等の食感が得られると共に、圧延機による圧延性及び成型機による成型性に優れた糖質オフの餃子類の皮及びその製造方法を提供することを目的としている。 The present invention was made to solve the above-mentioned problems of the past, and aims to provide a low-carbohydrate gyoza wrapper and a method for producing the same, which has a high carbohydrate reduction rate, a texture roughly equivalent to that of a wrapper containing a normal amount of carbohydrate, and excellent rolling properties in a rolling machine and molding properties in a molding machine.
上記課題を解決するために本発明において、以下の糖質オフの餃子類の皮及びその製造方法を提供する。
すなわち、第一の発明として、圧延機で圧延され、成型機によって成型される餃子類のための皮であって、皮の全重量に対する重量％で小麦粉の重量％をＹ、難消化性でん粉の重量％をＺ、小麦タンパクの重量％をＸ、とした場合に、
小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ａを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｂを満たす範囲であり、
式Ａ －５．３４Ｘ＋５３．３≦Ｙ≦－０．０７Ｘ＋７１．３０％
式Ｂ －０．６７Ｘ＋２．００≦Ｚ≦３．３７Ｘ＋２０．００％
小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｃを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｄを満たす範囲であり、
式Ｃ １．１５Ｘ＋３３．８５≦Ｙ≦－０．７０Ｘ＋７３．２０％
式Ｄ ０．０≦Ｚ≦－０．１Ｘ＋３０．４％
小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｅを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｆを満たす範囲であり、
式Ｅ －６．６５Ｘ＋７２．８５≦Ｙ≦－０．７５Ｘ＋７３．４５％
式Ｆ ０．０≦Ｚ≦４．８Ｘ＋５．９％
小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｇを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｈを満たす範囲であり、
式Ｇ －２．２Ｘ＋４１．７≦Ｙ≦－０．７Ｘ＋７３．１％
式Ｈ ０．０≦Ｚ≦－０．５Ｘ＋４３．０％
小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｉを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｊを満たす範囲であり、
式Ｉ ２．３Ｘ－３．２≦Ｙ≦－０．７５Ｘ＋７３．５０％
式Ｊ ０．０≦Ｚ≦０．９Ｘ＋２９．０％
小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｋを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｌを満たす範囲であり、
式Ｋ －７．９Ｘ＋１１９．２０≦Ｙ≦－０．７４Ｘ＋７３．４０％
式Ｌ ０．０≦Ｚ≦７．２Ｘ－４６．６％
皮の厚さＴミリメートルが、０．５ミリメートル≦Ｔ≦１．０ミリメートルである餃子類の皮。（請求項１対応）。
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, in the first invention, there is provided a gyoza wrapper 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 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≦-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≦4.8X+5.9%
When the weight percent X of wheat protein is in the range of 7.0%≦X<10.0%, the weight percent Y of wheat flour is in the range satisfying the following formula G, and the weight percent 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 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≦0.9X+29.0%
When the weight percent X of wheat protein is in the range of 12.0%≦X≦15.0%, the weight percent Y of wheat flour is in the range satisfying the following formula K, and the weight percent 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).
また、第二の発明として、成型機による成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦３１．９％である（請求項２対応）。 In a second invention, the moisture weight percentage (W) during molding using a molding machine is 21.8%≦W≦31.9% of the total weight (corresponding to claim 2).
さらに、第三の発明として、成型機による成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦２８．６％である（請求項３対応）。 Furthermore, as a third invention, the moisture weight percentage (W) during molding using a molding machine is 21.8%≦W≦28.6% of the total weight (corresponding to claim 3).
さらにまた、第四の発明として、混錬済皮原材料から請求項１に定める厚さに皮を圧延する際の圧延回数は２回以上である（請求項４対応）。 Furthermore, as a fourth invention, when rolling the kneaded leather raw material to the thickness specified in claim 1, the number of rolling operations is two or more (corresponding to claim 4).
一方、第五の発明として、圧延機で圧延され、成型機によって成型される餃子類のための皮の製造方法であって、皮の全重量に対する重量％で小麦粉の重量％をＹ、難消化性でん粉の重量％をＺ、小麦タンパクの重量％をＸ、とした場合に、
小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ａを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｂを満たす範囲であり、
式Ａ －５．３４Ｘ＋５３．３≦Ｙ≦－０．０７Ｘ＋７１．３０％
式Ｂ －０．６７Ｘ＋２．００≦Ｚ≦３．３７Ｘ＋２０．００％
小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｃを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｄを満たす範囲であり、
式Ｃ １．１５Ｘ＋３３．８５≦Ｙ≦－０．７０Ｘ＋７３．２０％
式Ｄ ０．０≦Ｚ≦－０．１Ｘ＋３０．４％
小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｅを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｆを満たす範囲であり、
式Ｅ －６．６５Ｘ＋７２．８５≦Ｙ≦－０．７５Ｘ＋７３．４５％
式Ｆ ０．０≦Ｚ≦４．８Ｘ＋５．９％
小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｇを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｈを満たす範囲であり、
式Ｇ －２．２Ｘ＋４１．７≦Ｙ≦－０．７Ｘ＋７３．１％
式Ｈ ０．０≦Ｚ≦－０．５Ｘ＋４３．０％
小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｉを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｊを満たす範囲であり、
式Ｉ ２．３Ｘ－３．２≦Ｙ≦－０．７５Ｘ＋７３．５０％
式Ｊ ０．０≦Ｚ≦０．９Ｘ＋２９．０％
小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｋを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｌを満たす範囲であり、
式Ｋ －７．９Ｘ＋１１９．２０≦Ｙ≦－０．７４Ｘ＋７３．４０％
式Ｌ ０．０≦Ｚ≦７．２Ｘ－４６．６％
皮の厚さＴミリメートルが、０．５ミリメートル≦Ｔ≦１．０ミリメートルであり、
前記圧延機での圧延は、上記組成の小麦粉、難消化性でん粉、小麦タンパクを少なくとも含む粉末に水を加えて混錬した後に以下の圧延手順で皮の作成を行う圧延であることを特徴とする餃子類の皮の製造方法。
記
複数回の圧延で皮厚を
０．５ミリメートル以上 １．０ミリメートル以下とする（請求項５対応）。
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 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≦-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≦4.8X+5.9%
When the weight percent X of wheat protein is in the range of 7.0%≦X<10.0%, the weight percent Y of wheat flour is in the range satisfying the following formula G, and the weight percent 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 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≦0.9X+29.0%
When the weight percent X of wheat protein is in the range of 12.0%≦X≦15.0%, the weight percent Y of wheat flour is in the range satisfying the following formula K, and the weight percent 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.
The skin thickness is set to 0.5 mm or more and 1.0 mm or less by the multiple rolling (corresponding to claim 5).
また、第六の発明として、圧延機で圧延され、成型機によって成型される餃子類のための皮の製造方法であって、皮の全重量に対する重量％で小麦粉の重量％をＹ、難消化性でん粉の重量％をＺ、小麦タンパクの重量％をＸ、とした場合に、
小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ａを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｂを満たす範囲であり、
式Ａ －５．３４Ｘ＋５３．３≦Ｙ≦－０．０７Ｘ＋７１．３０％
式Ｂ －０．６７Ｘ＋２．００≦Ｚ≦３．３７Ｘ＋２０．００％
小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｃを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｄを満たす範囲であり、
式Ｃ １．１５Ｘ＋３３．８５≦Ｙ≦－０．７０Ｘ＋７３．２０％
式Ｄ ０．０≦Ｚ≦－０．１Ｘ＋３０．４％
小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｅを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｆを満たす範囲であり、
式Ｅ －６．６５Ｘ＋７２．８５≦Ｙ≦－０．７５Ｘ＋７３．４５％
式Ｆ ０．０≦Ｚ≦４．８Ｘ＋５．９％
小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｇを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｈを満たす範囲であり、
式Ｇ －２．２Ｘ＋４１．７≦Ｙ≦－０．７Ｘ＋７３．１％
式Ｈ ０．０≦Ｚ≦－０．５Ｘ＋４３．０％
小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｉを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｊを満たす範囲であり、
式Ｉ ２．３Ｘ－３．２≦Ｙ≦－０．７５Ｘ＋７３．５０％
式Ｊ ０．０≦Ｚ≦０．９Ｘ＋２９．０％
小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｋを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｌを満たす範囲であり、
式Ｋ －７．９Ｘ＋１１９．２０≦Ｙ≦－０．７４Ｘ＋７３．４０％
式Ｌ ０．０≦Ｚ≦７．２Ｘ－４６．６％
皮の厚さＴミリメートルが、０．５ミリメートル≦Ｔ≦１．０ミリメートルであり、
前記圧延機での圧延は、上記組成の小麦粉、難消化性でん粉、小麦タンパクを少なくとも含む粉末に水を加えて混錬した後に以下の圧延手順で皮の作成を行う圧延であることを特徴とする餃子類の皮の製造方法。
記
圧延１回目から圧延３回目で皮厚を
４．０ミリメートル以上 ８．０ミリメートル以下とする。
圧延４回目から圧延７回目で皮厚を
０．５ミリメートル以上 １．０ミリメートル以下とする（請求項６対応）。
As a sixth invention, there is provided a method for producing a wrapper for gyoza (dumplings) which is rolled by a rolling machine and then molded by a molding 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, the following is obtained:
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≦-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≦4.8X+5.9%
When the weight percent X of wheat protein is in the range of 7.0%≦X<10.0%, the weight percent Y of wheat flour is in the range satisfying the following formula G, and the weight percent 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 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≦0.9X+29.0%
When the weight percent X of wheat protein is in the range of 12.0%≦X≦15.0%, the weight percent Y of wheat flour is in the range satisfying the following formula K, and the weight percent 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.
The skin thickness from the first to third rolling is 4.0 mm to 8.0 mm.
The skin thickness is set to 0.5 mm or more and 1.0 mm or less from the fourth to seventh rolling (corresponding to claim 6).
さらに、第七の発明として、成型機による成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦３１．９％である（請求項７対応）。 Furthermore, as a seventh invention, the moisture weight percentage (W) during molding using a molding machine is 21.8%≦W≦31.9% of the total weight (corresponding to claim 7).
さらにまた、第八の発明として、成型機による成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦２８．６％である（請求項８対応）。 Furthermore, as an eighth invention, the moisture weight percentage W during molding using a molding machine is 21.8%≦W≦28.6% of the total weight (corresponding to claim 8).
本発明に係る糖質オフの餃子類の皮によれば、糖質オフ率を高めつつ、通常の量の糖質を含有するものと比べてほぼ同等の食感が得られると共に、圧延機による圧延性及び成型機による成型性にも優れたものになるという非常に優れた効果が得られる。 The low-carb gyoza wrapper of the present invention has the excellent effect of increasing the carbohydrate reduction rate while providing a texture roughly equivalent to that of wrappers containing a normal amount of carbohydrates, as well as excellent rollability in a rolling machine and formability in a molding machine.
以下に、図を用いて本発明の実施の形態を説明する。なお、本発明はこれら実施の形態に何ら限定されるものではなく、その要旨を逸脱しない範囲において、種々なる態様で実施しうる。下記実施形態のうち、実施形態１は請求項１，２，４，５，６，７，９の一例であり、実施形態２は、請求項３，８の一例に相当する。なお、本件出願において糖質オフ率の基準となる糖質オフ率０％の組成は、日本食品標準成分表 本表（文部科学省作成）（８訂）中国料理 点心類 ぎょうざに含まれる可食部１００グラム当たりの炭水化物の量を基準としている。また採用した糖質オフ率２５％以上は、加工食品市場全体でみてこのオフ率以上の食品は多く、また売り上げも好調であると考えられ、また出願人の他社食品の研究結果からも十分に商業的に成功する率であると考えられるためである。さらには、糖質オフの皮を使用した点心類は、出願時点で未だに競合他社が製品化しておらず、十分に競争力のある商品として発売することができると考えたためである。出願人はそもそも中華料理の点心類の皮そのものにまで糖質オフの概念を導入したこと自体が一般には想像できず、画期的であると考えている。点心類の具に関しては肉を植物由来などとするものがある。 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 contained in Chinese cuisine, dim sum, and gyoza, as defined 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 exceeding this ratio 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 reduced-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 to the skin of Chinese dim sum dishes is something that would be unimaginable to the general public, and is therefore groundbreaking. Some dim sum dishes use plant-based meat as fillings.
＜実施形態１ 概要 主に請求項１，２，４，５，６，７，９に対応＞
本実施形態１に係る餃子類の一である餃子の皮は、圧延機で圧延され、成型機によって成型される皮であり、加工でん粉に代わる難消化性でん粉，小麦タンパク，小麦粉及び水の重量比を適切に設定すると共に皮の厚さを適切に設定することにより、糖質オフ率を高めながら、通常の量の糖質を含有する皮とほぼ同等の食感を得ることができる。
また、難消化性でん粉，小麦タンパク，小麦粉及び水の重量比を適切に設定して混錬した後の圧延工程において、圧延の回数及び圧延する毎の皮厚を適切な値に管理して皮を作成することで、圧延性に優れた餃子の皮を提供することができ、このようにして適切な皮厚に作成された皮は保水性にも優れており、したがって、成型機による成型性も優れたものとなる。
なお、本実施形態１において、難消化性でん粉，小麦タンパク及び小麦粉の重量比を設定するにあたっては、小麦に含まれるタンパクは小麦タンパクに含まれない。小麦タンパクは成分として含まれる小麦粉とは別途に成分として加えるものである。
<Outline of Embodiment 1, 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 formed using a molding machine. By appropriately setting the weight ratio of resistant starch, wheat protein, wheat flour, and water in place of processed starch, and by appropriately setting 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 controlling the number of times of rolling and the thickness of the skin per rolling to appropriate values in the rolling process after kneading the resistant starch, wheat protein, wheat flour, and water at an appropriate weight ratio, it is possible to provide gyoza skins with excellent rollability.The skins produced 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. The wheat protein is added as an ingredient separately from the wheat flour, which is included as an ingredient.
＜実施形態１ 構成 主に請求項１，２，４，５，６，７，９に対応＞
本実施形態１の餃子の皮は、難消化性でん粉と小麦タンパクと小麦粉と水を主とする原料をミキシングして圧延機で圧延し、成型機によって成型して作成される。
<Configuration of Embodiment 1 corresponds mainly to claims 1, 2, 4, 5, 6, 7, and 9>
The gyoza wrapper of the present embodiment 1 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.
「難消化性でん粉」（レジスタントスターチ（resistant starch））とは、小腸では消化されずに大腸まで届くでん粉及びでん粉分解物の総称であり、糖質や脂肪が小腸から吸収されるのを抑制して血糖値の上昇を抑える役割を果たす。 "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 rise in blood sugar levels by inhibiting the absorption of carbohydrates and fats from the small intestine.
「小麦タンパク」とは、小麦粉に水を加えて捏ねることによって、小麦粉に含まれる２つのタンパク質が絡み合って形成される網目状の物質であり、弾力に富む一方で伸びにくいという性質を有する。一般的にグルテンと呼ばれる物質を指す。したがって、この餃子類の皮の成分として加えられる小麦タンパクはその主要成分がグルテンである。餃子類の皮を混錬する際に予め他の成分粉末と一緒に粉末状のグルテンを混合して混錬用粉末とする。これに適度な水を加えて混錬して餃子類の皮とする。つまり、この小麦タンパクが、餃子の皮における圧延性，成型性及び食感に影響する。 "Wheat protein" is a mesh-like substance formed when two proteins contained in wheat flour become entangled when water is added to and kneaded with wheat flour. It is elastic but not easily stretched. It generally refers to the substance known as gluten. Therefore, the wheat protein added as an ingredient to gyoza skins is primarily gluten. When kneading gyoza skins, powdered gluten is first mixed with other powdered ingredients to create the kneading powder. An appropriate amount of water is then added and kneaded to create the gyoza skin. In other words, this wheat protein affects the rolling ability, moldability, and texture of the gyoza skin.
「小麦粉」とは、従来周知の小麦を挽いて作った粉をいう。本実施形態１の餃子の皮では、成型性と食感の観点から小麦粉を使用することとしているが、小麦粉に代えて、例えば、米粉、トウモロコシ粉、大麦粉、大豆粉、小豆粉等を使用することができる。 "Wheat flour" refers to the conventionally known flour made by grinding wheat. In the gyoza wrapper of this embodiment, wheat flour is used from the perspective 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.
＜実施形態１ 構成 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 難消化性でん粉，小麦タンパク，小麦粉，水 重量比＞
本実施形態の餃子類の一である餃子の皮は、圧延機で少なくとも２回以上圧延され、成型機によって成型される皮である。
皮の全重量に対する重量％で小麦粉の重量％をＹ、難消化性でん粉の重量％をＺ、小麦タンパクの重量％をＸ、とした場合に、図１の上下のグラフに示すように、小麦タンパクの皮に占める重量％Ｘを０％≦Ｘ≦１５．０％とし、小麦粉の皮に占める重量％Ｙを８．８％≦Ｙ≦７１．３％とし、難消化性でん粉の重量％Ｚを０％≦Ｚ≦６１．２％としている。加えて、本実施形態において、皮の総重量に占める水分の重量％Ｗは、成型機による成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦３１．９％となるようにした。
<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 shaped by a molding 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 so that the weight percent of water, W, during molding in a molding machine, is 21.8%≦W≦31.9% of the total weight.
＜実施形態１ 構成 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 難消化性でん粉，小麦タンパク，小麦粉 重量比 限定＞
＜実施形態１ 小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲＞
詳しくは、小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲のとき、図２の上のグラフに示すように、小麦粉の重量％Ｙが、次の式Ａを満たす範囲（ハッチングを付した部分。以下同じ。）で、且つ、図２の下のグラフに示すように、難消化性でん粉の重量％Ｚが、次の式Ｂを満たす範囲である。
式Ａ －５．３４Ｘ＋５３．３≦Ｙ≦－０．０７Ｘ＋７１．３０％
式Ｂ －０．６７Ｘ＋２．００≦Ｚ≦３．３７Ｘ＋２０．００％
<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 % 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 % Y of wheat flour is in the range that satisfies the following formula A (the hatched portion; the same applies below), and as shown in the lower graph of Figure 2, the weight % 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%
＜実施形態１ 構成 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 難消化性でん粉，小麦タンパク，小麦粉 重量比 限定＞
＜実施形態１ 小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲＞
また、小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲のとき、図３の上のグラフに示すように、小麦粉の重量％Ｙが、次の式Ｃを満たす範囲で、且つ、図３の下のグラフに示すように、難消化性でん粉の重量％Ｚが、次の式Ｄを満たす範囲である。
式Ｃ １．１５Ｘ＋３３．８５≦Ｙ≦－０．７０Ｘ＋７３．２０％
式Ｄ ０．０≦Ｚ≦－０．１Ｘ＋３０．４％
<Configuration of Embodiment 1, mainly corresponding 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 % X of wheat protein is in the range of 3.0%≦X<5.0%, as shown in the upper graph of FIG. 3, the weight % Y of wheat flour is in the range that satisfies the following formula C, and as shown in the lower graph of FIG. 3, the weight % 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%
＜実施形態１ 構成 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 難消化性でん粉，小麦タンパク，小麦粉 重量比 限定＞
＜実施形態１ 小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲＞
さらに、小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲のとき、図４の上のグラフに示すように、小麦粉の重量％Ｙが、次の式Ｅを満たす範囲で、且つ、図４の下のグラフに示すように、難消化性でん粉の重量％Ｚが、次の式Ｆを満たす範囲である。
式Ｅ －６．６５Ｘ＋７２．８５≦Ｙ≦－０．７５Ｘ＋７３．４５％
式Ｆ ０．０≦Ｚ≦４．８Ｘ＋５．９％
<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 % X of wheat protein is in the range of 5.0%≦X<7.0%, as shown in the upper graph of FIG. 4, the weight % Y of wheat flour is in a range that satisfies the following formula E, and as shown in the lower graph of FIG. 4, the weight % Z of resistant starch is in a 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%
＜実施形態１ 構成 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 難消化性でん粉，小麦タンパク，小麦粉 重量比 限定＞
＜実施形態１ 小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲＞
さらにまた、小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲のとき、図５の上のグラフに示すように、小麦粉の重量％Ｙが、次の式Ｇを満たす範囲で、且つ、図５の下のグラフに示すように、難消化性でん粉の重量％Ｚが、次の式Ｈを満たす範囲である。
式Ｇ －２．２Ｘ＋４１．７≦Ｙ≦－０．７Ｘ＋７３．１％
式Ｈ ０．０≦Ｚ≦－０．５Ｘ＋４３．０％
<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 % X of wheat protein is in the range of 7.0%≦X<10.0%, as shown in the upper graph of FIG. 5, the weight % Y of wheat flour is in the range satisfying the following formula G, and as shown in the lower graph of FIG. 5, the weight % 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%
＜実施形態１ 構成 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 難消化性でん粉，小麦タンパク，小麦粉 重量比 限定＞
＜実施形態１ 小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲＞
さらにまた、小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲のとき、図６の上のグラフに示すように、小麦粉の重量％Ｙが、次の式Ｉを満たす範囲で、且つ、図６の下のグラフに示すように、難消化性でん粉の重量％Ｚが、次の式Ｊを満たす範囲である。
式Ｉ ２．３Ｘ－３．２≦Ｙ≦－０．７５Ｘ＋７３．５０％
式Ｊ ０．０≦Ｚ≦０．９Ｘ＋２９．０％
<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 % 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 % 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 % 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%
＜実施形態１ 構成 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 難消化性でん粉，小麦タンパク，小麦粉 重量比 限定＞
＜実施形態１ 小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲＞
さらにまた、小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲のとき、図７の上のグラフに示すように、小麦粉の重量％Ｙが、次の式Ｋを満たす範囲で、且つ、図７の下のグラフに示すように、難消化性でん粉の重量％Ｚが、次の式Ｌを満たす範囲である。
式Ｋ －７．９Ｘ＋１１９．２０≦Ｙ≦－０．７４Ｘ＋７３．４０％
式Ｌ ０．０≦Ｚ≦７．２Ｘ－４６．６％
<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 % 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 % Y of wheat flour is in the range satisfying the following formula K, and as shown in the lower graph of FIG. 7, the weight % 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%
＜実施形態１ 構成 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 皮の厚さ＞
また、本実施形態の餃子の皮において、圧延機で圧延した後の厚さＴミリメートルが、０．５ミリメートル≦Ｔ≦１．０ミリメートル、より好ましくは０．７０ミリメートル≦Ｔ≦０．７５ミリメートルになるように設定している。
本実施形態における皮の組成物の重量比及び皮の厚さの各範囲については、後述の糖質オフ率，物性測定結果及び官能評価により検証する。
<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.
＜実施形態１ 餃子の皮 製造方法 主に請求項１，２，４，５，６，７，９に対応＞
本実施形態の餃子の皮は、概ね次のような工程によって製造される。原料となる難消化性でん粉，小麦タンパク，小麦粉，水，油等をミキシングする。このときグルテンが形成される。これら原料はミキシングの後、圧延機により少なくとも２回以上圧延されるのに続いて、成型機によって成型される。なお、本件発明で重要視する食感（硬さの感触、歯切れの良さ等）に関しては、通常の設計範囲内で微量添加される食塩、油等の微量添加材は実験結果に影響を及ぼさないことがすでに判明している。また、これら微量に添加される食塩、油等によって皮の味覚に対する影響も無視できることが判明している。
<Embodiment 1: Method for manufacturing gyoza wrappers, mainly corresponding 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 normal design ranges, do not affect experimental results. It has also been shown that the effect of these trace amounts of salt, oil, etc., on the taste of the wrapper is negligible.
＜実施形態１ 製造方法；餃子の皮の製造工程 主に請求項１，２，４，５，６，７，９に対応＞
図８Ａに示すように、餃子の皮の製造工程では、小麦粉供給装置０８０１、難消化性でん粉供給装置０８０２、小麦タンパク供給装置０８０３、水供給装置０８０４、油供給装置０８０５、調味料供給装置０８０６において、水、小麦粉、難消化性でん粉、小麦タンパク、油、調味料がそれぞれ供給される。これらの供給装置０８０１～０８０６から供給された材料を撹拌混合装置０８０８にて撹拌する。なお、小麦粉供給、難消化性でん粉供給、小麦タンパク供給、水供給、油供給、調味料供給等は、いずれも手作業により行っても構わない。
<Embodiment 1: Manufacturing Method; Gyoza Wrapper Manufacturing Process (Mainly Corresponding to Claims 1, 2, 4, 5, 6, 7, and 9)>
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.
このとき、例えば、撹拌混合装置０８０８では、まず、あらかじめ計量した難消化性でん粉と小麦タンパクと小麦粉を攪拌し、別途あらかじめ計量した食塩、サラダ油、水を混合して混錬する。これによって原材料が中間品の全体に均一に分散するとともにグルテンの形成を促進する。 At this time, for example, in the stirring and mixing device 0808, pre-measured amounts of resistant starch, wheat protein, and wheat flour are first stirred, and then pre-measured amounts of salt, salad oil, and water are added and kneaded. This allows the raw materials to be uniformly dispersed throughout the intermediate product and promotes the formation of gluten.
その後、撹拌混合装置０８０８で難消化性でん粉，小麦タンパク，小麦粉及び水等の混錬物である中間品を直ちに（長くても６０秒以内に）圧延装置０８０９のローラ間に投入して、複数回（少なくとも２回以上）の圧延を経て包餡時の餃子の皮の厚さにする。 Then, 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 most) placed between the rollers of the rolling device 0809, where it is rolled multiple times (at least two times or more) to the thickness of the gyoza skin when the filling is to be filled.
本実施形態において、図８Ｂのフローチャートに示すように、ステップＳ０８０１の圧延1回目からステップＳ０８０２の圧延２回目を経てステップＳ０８０３の圧延３回目までの段階で、撹拌混合装置０８０８から供給される混錬物である中間品を皮厚が４．０ミリメートル以上 ８．０ミリメートル以下となるように圧延し、ステップＳ０８０４の圧延４回目から、ステップＳ０８０５の圧延５回目及びステップＳ０８０６の圧延６回目を経てステップＳ０８０７の圧延７回目までの段階で、皮厚が０．５ミリメートル以上 １．０ミリメートル以下となるように圧延する。ここで、皮厚が０．５ミリメートル未満であると、最終圧延段階で中間品の破れや、断裂や、穴あきなどが発生しやすくなり好ましくない。一方、皮厚を１．０ミリメートル以上にすると、最終製品である餃子の餡が相対的に少なく感じられて、喫食時にジューシー感や餡の深い味わいを打ち消すように働く。ただし、これは餡を餃子の皮で包餡する際に利用される餃子の皮の直径が７センチメートルから１１センチメートル程度の場合であり、さらに直径を大きくすることで餃子を構成する餡の量を多くできる場合には、例外的に皮厚を１ミリメートルよりも大きくしてもよい。本件発明の包餡機による包餡時間、すなわち、餃子の皮上に餡を載置して最終的に餃子の皮で餡を包み込むまでの時間は２秒から１０秒程度が好ましい。この際、皮に加えられる引っ張り応力は、２２（Ｎ）から４４（Ｎ）程度が好ましい。処理速度を上げるために引っ張り応力が４４（Ｎ）を超えると、皮が破損する場合が多くなる。なお、餃子の皮の直径が７センチメートルから１１センチメートル程度の場合の餡の重量は１０ｇから１４ｇ程度である。皮厚を１ミリメートルよりも厚くし、直径７センチメートルから１１センチメートル程度よりも大きくした場合には餡の重量を１５ｇ程度以上とすることが好ましい。 In this embodiment, as shown in the flowchart of FIG. 8B, the intermediate product, which is the kneaded product supplied from the stirring and mixing device 0808, is rolled to a skin thickness of 4.0 mm or more and 8.0 mm or less from the first rolling pass (step S0801), through the second rolling pass (step S0802), and up to the third rolling pass (step S0803). From the fourth rolling pass (step S0804), through the fifth rolling pass (step S0805), the sixth rolling pass (step S0806), and up to the seventh rolling pass (step S0807), the intermediate product is rolled to a skin thickness of 0.5 mm or more and 1.0 mm or less. Here, a skin thickness of less than 0.5 mm is undesirable because it is prone to tearing, rupture, and holes in the intermediate product during the final rolling stage. On the other hand, a skin thickness of 1.0 mm or more makes the final product (the gyoza) seem relatively thin, which counteracts the juiciness and rich flavor of the filling when eaten. 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 exceptionally be greater than 1 millimeter. 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.
より具体的には、圧延の回数及び圧延する毎の皮厚を以下のように管理して圧延する。
すなわち、図８Ｃの圧延装置の前段側部分概略図に示すように、１回目の圧延を行う第一圧延部（ステップＳ０８０１に相当）において、混錬物である中間品Ｍを一対の圧延ローラ０８０９ａ，０８０９ａによって皮厚が７．０ミリメートル以上、９．５ミリメートル以下の皮生地ＳＳに圧延する。この第一圧延部には、一対の圧延ローラ０８０９ａ，０８０９ａが二組配置されており、したがって、この第一圧延部において２枚の皮生地ＳＳにして送出する。この第一圧延部では、一対の圧延ローラ０８０９ａ，０８０９ａに係る負荷の軽減、及び、効率的な圧延を図っている。また、この第一圧延部の一対の圧延ローラ０８０９ａ，０８０９ａは必ずしも二組に限定されるものでなく複数であればよい。したがって三組以上でもよい。この第一圧延部での圧延は、中間品をローラでこねてグルテンを生じさせるという効果も狙ったものである。
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 material SS having 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 material SS are 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 roll efficiently. 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.
次いで、２回目の圧延を行う第二圧延部（ステップＳ０８０２に相当）では、第一圧延部を経た２枚の皮生地ＳＳを一対の圧延ローラ０８０９ｂ，０８０９ｂ間において重ねて、皮厚が７．０ミリメートル以上、９．５ミリメートル以下の皮生地ＳＳに圧延する。
続いて、３回目の圧延を行う第三圧延部（ステップＳ０８０３に相当）において、第二圧延部を経た皮生地ＳＳを一対の圧延ローラ０８０９ｃ，０８０９ｃにより、皮厚が４．０ミリメートル以上 ８．０ミリメートル以下の皮生地ＳＳに圧延する。
この第三圧延部までが、混錬物Ｍに含まれる粒状物によるばらつきを無くしたり皮表面を均したりする所謂下圧延工程である。
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 fabrics SS with a skin thickness of 7.0 mm or more and 9.5 mm or less.
Subsequently, 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 a 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 step for eliminating variations due to granular matter contained in the kneaded material M and leveling the surface of the skin.
次に、４回目の圧延を行う第四圧延部（ステップＳ０８０４に相当）において、第三圧延部を経た皮生地ＳＳを一対の圧延ローラ０８０９ｄ，０８０９ｄにより、皮厚が３．０ミリメートル以上 ７．０ミリメートル以下の皮生地ＳＳに圧延し、５回目の圧延を行う第五圧延部（ステップＳ０８０５に相当）において、第四圧延部を経た皮Ｓが一対の圧延ローラ０８０９ｅ，０８０９ｅにより、皮厚が３．０ミリメートル以上 ４．０ミリメートル以下の皮生地ＳＳに圧延する。
なお、第二圧延部，第三圧延部，第四圧延部及び第五圧延部の各ローラの回転速度をそれぞれコントロールすることで、互いに隣接する圧延部間において皮Ｓが適度に弛むようにしており、これにより、皮Ｓに不必要なテンションがかからないようにしている。
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.
In addition, 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 skin S is allowed to slacken appropriately between adjacent rolling sections, thereby preventing unnecessary tension from being applied to the skin S.
そして、第五圧延部を経た皮生地ＳＳはロール状に巻き束ねられて一旦連続圧延プロセスは終了する。この段階において、皮生地ＳＳは最終の餃子の皮の厚みにまで至っていない。この例では、第五圧延部までを連続圧延とし、ここで一旦圧延ラインから皮生地ＳＳを離脱させているが、第五圧延部以降の離脱であってもよいし、それより前の圧延部での離脱であってもよい。このように、一旦連続圧延プロセスから皮生地ＳＳを離脱させるのは、離脱した皮生地ＳＳを一時保管してこれより先の餃子の製造ラインのライン進行速度に合わせる、所謂バッファするためである。
上記のようにロール状に巻き束ねられて一時保管された皮生地ＳＳは、図８Ｄの圧延装置の後段側部分概略図に示すように、６回目の圧延を行う第六圧延部に搬送され、この第六圧延部（ステップＳ０８０６に相当）において、ロール状に巻き束ねられた皮生地ＳＳを一対の圧延ローラ０８０９ｆ，０８０９ｆにより、皮厚が２．５ミリメートル以上 ３．５ミリメートル以下の皮生地ＳＳに圧延し、続いて、７回目の仕上げの圧延を行う第七圧延部（ステップＳ０８０７に相当）において、第六圧延部を経た皮生地ＳＳを一対の圧延ローラ０８０９ｇ，０８０９ｇにより、皮厚が０．５ミリメートル以上 １．０ミリメートル以下（所定の厚さＴ；０．７０ミリメートル≦Ｔ≦０．７５ミリメートル）の皮生地ＳＳに圧延する。
上記第六圧延部及び第七圧延部間においても、皮生地ＳＳに不必要なテンションがかからないようにするために、第六圧延部及び第七圧延部の各々のローラの回転速度をそれぞれコントロールすることによって、皮生地ＳＳが適度に弛むようにしている。
この仕上げの圧延を経た皮生地ＳＳの厚みが最終的に餡を包餡する餃子の皮Ｓの厚みとなる。なお、この例では第六圧延部及び第七圧延部となるが、要するに前段の連続圧延が終了した後の後段の圧延部は、後述するように、餃子の皮Ｓの形に皮生地ＳＳを打ち抜き、さらに、この完成した餃子の皮Ｓで餡を包餡する包餡する餃子成型装置と連続作業が機械的に自動的に行われるように構成されている。このように構成する理由は、最終圧延後直ちに包餡プロセスに移行するようにするためである。このように最終圧延後に直ちに包餡される場合には、餃子の皮Ｓが柔軟で餃子成型の際に皮が破れにくくすることができるからである。つまり、このように後段の圧延プロセスと包餡プロセスとを一体化することで、比較的破断しやすい餃子の皮Ｓであったとしても、それを上手に利用することができる。この最も代表的な例は、包餡機と圧延機を一体化した圧延包餡機によってなされる。このような手順で餃子の成型を行う場合には、餃子の皮Ｓに小麦粉からなる打ち粉を振らなくてよいので小麦粉の餃子に占める割合を相対的に低下させることにもつながる。逆に言えば、複数の皮生地ＳＳの積層体を利用して、餃子の皮Ｓの形に一度に複数枚打ち抜くような構成とし、この積層した餃子の皮Ｓを包餡機にセットして包餡、餃子の成型を行う場合には、打ち粉が必要となり、本件発明の目指す低糖質の餃子を提供することに障害となる。
そして、第七圧延部を経た皮生地ＳＳは皮成型装置に搬送され、型抜き機０８１０Ａにて餃子の皮Ｓとして成型される。この際、圧延装置から圧延後の皮を皮成型装置に送るのに要する搬送タイムは、皮が含む水分の蒸発を心配しなくてもよい程度に設定されている、すなわち、圧延工程で適切な皮厚に作成された皮が有する保水性が十分に保たれる程度に設定されている。
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 stage. However, the skin dough SS may be removed after the fifth rolling section, or at an earlier rolling section. The reason for temporarily removing the skin dough SS from the continuous rolling process in this way is to temporarily store the removed skin dough SS and adjust it to the line speed of the gyoza production line from then on, i.e., to serve as a buffer.
The leather material SS that has been wound into a roll and temporarily stored as described above is transported 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 material SS wound into a roll and bundled is rolled by a pair of rolling rollers 0809f, 0809f into a leather material SS with a skin thickness of 2.5 mm to 3.5 mm. Subsequently, in a seventh rolling section (corresponding to step S0807) where a seventh finishing rolling is performed, the leather material SS that has passed through the sixth rolling section is rolled by a pair of rolling rollers 0809g, 0809g into a leather material SS with a skin thickness of 0.5 mm to 1.0 mm (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 so that the leather fabric SS is loosened appropriately.
The thickness of the skin dough SS after this final rolling process will be the thickness of the final gyoza skin S to 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, 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 and therefore less likely to tear during gyoza formation. In other words, integrating the subsequent rolling process with the encrusting process in this manner makes it possible to effectively utilize even gyoza skins S that are relatively fragile. The most typical example of this process 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 skin 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 is 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. At this time, 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 evaporation of the 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.
図８Ｄの下側部分に示すように、皮成型装置から供給される皮Ｓの上には餃子の中具Ｆが置かれ、図示しない餃子成型装置で成型されて生の餃子Ｇが連続して作られる。この餃子成型装置おける皮で餡を包餡して餃子に成型する包餡タイムも、上記搬送タイムと同様に、皮が含む水分の蒸発を心配しなくてもよい程度に設定することが好ましく、包餡タイムＬを例えば、２．０秒≦L≦１０．０秒に設定することが好ましい。この後、成型された生の餃子が所定の温度で所定時間（例えば、９４℃～９９℃で約５分間）スチーム加熱される。 As shown in the lower part of Figure 8D, dumpling filling F is placed on top of the wrapper S supplied from the wrapper-forming device, and these are then formed in a dumpling-forming device (not shown) to continuously produce raw dumplings G. The filling time, during which the filling is encased in the wrapper and formed into dumplings in this dumpling-forming device, is preferably set to a length that does not require concern about the evaporation of moisture contained in the wrapper, similar to the transport time described above; for example, the filling time L is preferably set to 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).
このスチーム加熱された加熱済餃子は、急速冷凍装置（トンネルフリーザ等）へ搬送されて凍結され、その後、パッケージングにて包装されて梱包装置にて所定単位ごとに箱詰めされ、梱包された箱は出荷されるまで冷凍庫に保管される。 These steamed, cooked dumplings are transported to a quick-freezing device (such as a tunnel freezer) where they are frozen, then wrapped in packaging and packed into boxes in predetermined quantities using a packing device, and the packed boxes are stored in a freezer until they are shipped.
＜実施形態１ 餃子の皮の成型性評価 主に請求項１，２，４，５，６，７，９に対応＞
上記した重量比で難消化性でん粉，小麦タンパク，小麦粉，水等を混合してなる混錬物である中間品を上記した圧延手順で圧延成型した餃子の皮の成型性評価は、皮成型装置０８１０において成型できたものを「可」、繋がりなく皮切れしたものを「不可」とし、後述する検証結果をまとめた図において、「可」を「〇」で表し、「不可」を「×」で表した。
ここで、餃子の皮の検証に際して、上記した重量比で難消化性でん粉，小麦タンパク，小麦粉，水等を混合してなる混錬物である中間品を７つ用意し、それぞれの中間品を上記圧延工程における第一圧延部から第七圧延部までの各圧延部で圧延することで、餃子の皮を作製した。
この際、図８Ｅの表に示すように、７つの中間品を第一圧延部において平均値で皮厚８．１６ミリメートルに圧延し、第二圧延部において平均値で皮厚８．０８ミリメートルに圧延し、第三圧延部において平均値で皮厚６．３４ミリメートルに圧延した。すなわち、第一圧延部から第三圧延部までの圧延工程において、７つの中間品をいずれも各圧延部における圧延範囲に収まるように圧延した。
また、７つの中間品を第四圧延部において平均値で皮厚５．０６ミリメートルに圧延し、第５圧延部において平均値で皮厚３．４２ミリメートルに圧延し、第六圧延部において平均値で皮厚３．２０ミリメートルに圧延し、第七圧延部において平均値で皮厚０．７１ミリメートルに圧延した。すなわち、第四圧延部から第七圧延部までの圧延工程において、７つの中間品をいずれも各圧延部における圧延範囲に収まるように圧延した。
なお、図８Ｅの表において、第三圧延部で標準偏差の値が大きくなっているのは、この第三圧延部までが皮表面を均したりする下圧延を行う圧延部であるからである。
<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" when they could be molded in the skin-molding device 0810 and rating the gyoza skins as "failable" when they broke apart without being connected. In the diagram summarizing the verification results described later, "passable" is represented by "◯" and "failable" is represented by "X".
Here, when verifying the gyoza wrappers, 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 wrappers 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 of the 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 of the 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.
＜実施形態１ 餃子の皮の破断強度の測定 主に請求項１，２，４，５，６，７，９に対応＞
上記した重量比で難消化性でん粉，小麦タンパク，小麦粉，水等を混合して圧延成型した餃子の皮の物性測定の一である破断強度（Ｎ）をイマダ デジタルフォースゲージDST‐5Nを用いて、以下の条件で測定した。
・プランジャ：幅８ｍｍ、奥行１０ｍｍ、高さ２０ｍｍ。
このような条件で測定した餃子の皮の破断強度（Ｎ）は、硬すぎず柔らかすぎずの観点から、２２．０～４４．０（Ｎ）の場合を「適切」と判断した。
<Embodiment 1: Measurement of breaking strength of gyoza wrappers (mainly corresponds to claims 1, 2, 4, 5, 6, 7, and 9)>
Resistant starch, wheat protein, wheat flour, water, etc. were mixed in the weight ratios described above and rolled to form gyoza wrappers. The breaking strength (N), which is one of the physical properties of the wrappers, 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.
＜実施形態１ 官能評価 主に請求項１，２，４，５，６，７，９に対応＞
本実施形態における上記した重量比で難消化性でん粉，小麦タンパク，小麦粉，水等を混合して圧延成型した餃子の皮について、難消化性でん粉，小麦タンパク，小麦粉，水等の重量比を異ならせた複数のサンプル毎に、美味しく感じたか否かについて５名のパネラーの評価を１回ずつ受けた。そして、後述する検証結果をまとめた図において、「美味しい」を「〇」で表し、「美味しくない」を「×」で表し、５名のパネラーのうち、「〇」の評価を下したパネラーが３名以上いる場合を合格とした。
<Embodiment 1: Sensory Evaluation, Mainly Corresponding 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, on whether they felt the gyoza wrappers were tasty, for a number of samples with different weight ratios of resistant starch, wheat protein, wheat flour, water, etc. In the diagram summarizing the verification results described below, "tasty" is represented by "◯" and "not tasty" by "X," and a sample was deemed to have passed if three or more panelists out of the five panelists rated it as "◯."
＜実施形態１ 糖質オフ率 主に請求項１，２，４，５，６，７，９に対応＞
本実施形態における上記した重量比で難消化性でん粉，小麦タンパク，小麦粉，水等を混合して圧延成型した餃子の皮について、糖質オフ率が分析値において２５．０％以上を「適切」とした。
<Embodiment 1 Carbohydrate reduction rate mainly corresponds 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" in the analytical value.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証 餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパクの重量％を固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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>
餃子の皮は、難消化性でん粉，小麦タンパク，小麦粉，水，植物油脂を上述したミキサーで高速撹拌して作製するが、本実施形態において、小麦タンパクの割合を０．０重量％，３．０重量％，５．０重量％，７．０重量％，１０．０重量％，１２．０重量％，１５．０重量％と７通りに変化させる毎に、難消化性でん粉の割合を０．０重量％，２．０重量％，５．０重量％，１０．０重量％，１５．０重量％，２０．０重量％，２５．０重量％，３０．０重量％，４０．０重量％，５０．０重量％，６０．０重量％，７０．０重量％と１２通りに変化させて、それぞれ１２パターンの餃子の皮を作製した。つまり、総パターン数は７×１２の８４パターンとした。 Dumpling wrappers are 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 ratio was varied in seven ways (0.0 wt%, 3.0 wt%, 5.0 wt%, 7.0 wt%, 10.0 wt%, 12.0 wt%, and 15.0 wt%), and the resistant starch ratio was varied in 12 ways (0.0 wt%, 2.0 wt%, 5.0 wt%, 10.0 wt%, 15.0 wt%, 20.0 wt%, 25.0 wt%, 30.0 wt%, 40.0 wt%, 50.0 wt%, 60.0 wt%, and 70.0 wt%), producing 12 patterns of dumpling wrappers for each. This means that the total number of patterns is 7 x 12 = 84.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－１ 難消化性でん粉の割合を０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed wheat protein 0.0% 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 ratio 0.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
「難消化性でん粉０．０重量％」の場合は、図９に示すようになった。ここで図９において一番上の行が実験のケース番号を示し（「難消化性でん粉０．０重量％」の場合はケース番号１－１）、最も左側の列は、餃子の皮に含まれる組成として「小麦粉」の行、「難消化性でん粉」の行、「小麦タンパク」の行、「植物油脂（サラダ油）」の行、「水」の行を示し、各行についてケース番号ごとに示されている左側の数字は、各組成の量を示すものであり、いわゆる「何部」として表現されうるものである。一方、各行についてケース番号ごとに示されている右側の数字は、皮全重量中の各組成の重量％を示すものである。また、図９の最も左側の列における「合計（皮全重量）」の下の段は「成型性」の行を示し、この「成型性」の下の段は「破断強度」の行を示すものである。さらに、「破断強度」の下に続く５つの段は５名のパネラーによる官能評価を示す行であり、「美味しい」の官能評価を得たケースを「〇」で表し、「美味しくない」の官能評価を得たケースを「×」で表した。さらにまた、図９の最も左側の列における最下段は、「糖質オフ率（分析値）」の行であるが、計算値を記載しているケースもある。以下、この種の図１０，図１１，図１２，図１３，図１４，図１５に関しても同様である。
検証の内容であるが、「難消化性でん粉０．０重量％」の場合において、小麦粉の重量は６９．７重量％であり、水の重量は２５．３重量％であった。成型性評価は「〇」、破断強度は２６．７７（Ｎ）であり、いずれも適切とした。
<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,""resistantstarch,""wheatprotein,""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 "O" and cases where the sensory evaluation was "not delicious" being indicated by "X". Furthermore, the bottom row in the leftmost column of Figure 9 is the row for "Carbohydrate reduction rate (analytical 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 test, the weight of wheat flour was 69.7% by weight and the weight of water was 25.3% by weight for "0.0% by weight of resistant starch." The moldability rating was "Good," and the breaking strength was 26.77 (N), both of which were deemed appropriate.
＜官能評価＞
官能評価は、５名のパネラー全員の評価が「〇」なので合格とした。
<Sensory evaluation>
The sensory evaluation was passed because all five panelists gave the evaluation "good."
＜糖質オフ率＞
糖質オフ率が分析値において１６．３５％であり、目標値の２５．０％を下回っているので不適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 16.35%, which was below the target value of 25.0%, and was therefore deemed inappropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－２ 難消化性でん粉の割合を２．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed wheat protein 0.0% 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 ratio of 2.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図９のケース番号１－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は７１．３重量％であり、水の重量は２５．７重量％であった。成型性評価は「〇」、破断強度は４３．３０（Ｎ）であり、いずれも適切とした。
<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 wt% resistant starch" case, the weight of wheat flour was 71.3 wt% and the weight of water was 25.7 wt%. The moldability evaluation was "Good" and the breaking strength was 43.30 (N), both of which were deemed appropriate.
＜官能評価＞
官能評価は、５名のパネラーのうち４名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, four out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において２６．４４％であり、目標値の２５．０％を上回っているので適切とした。
<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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－３ 難消化性でん粉の割合を５．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed wheat protein 0.0% 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 ratio of 5.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図９のケース番号１－３の列に示すように、「難消化性でん粉５．０重量％」の場合は、小麦粉の重量は６８．３重量％であり、水の重量は２５．７重量％であった。成型性評価は「〇」、破断強度は４３．８０（Ｎ）であり、いずれも適切とした。
<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% by weight 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.
＜官能評価＞
官能評価は、５名のパネラーのうち４名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, four out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において２８．３７％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 28.37%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－５ 難消化性でん粉の割合を１５．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed wheat protein 0.0% 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 ratio 15.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図９のケース番号１－５の列に示すように、「難消化性でん粉１５．０重量％」の場合は、小麦粉の重量は５８．３重量％であり、水の重量は２５．７重量％であった。成型性評価は「〇」、破断強度は３３．７４（Ｎ）であり、いずれも適切とした。
<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% by weight 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.
＜官能評価＞
官能評価は、５名のパネラーのうち３名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, three out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において３６．５４％であり、目標値の２５．０％を上回っているので適切とした。
<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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－６ 難消化性でん粉の割合を２０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed wheat protein 0.0% 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 ratio 20.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図９のケース番号１－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は５３．３重量％であり、水の重量は２５．７重量％であった。成型性評価は「〇」、破断強度は２６．６１（Ｎ）であり、いずれも適切とした。
<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.
＜官能評価＞
官能評価は、５名のパネラーのうち３名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, three out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において３５．５８％であり、目標値の２５．０％を上回っているので適切とした。
<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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－７ 難消化性でん粉の割合を２４．６重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed wheat protein 0.0% 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>
＜餃子の皮の成型性評価、破断強度＞
図９のケース番号１－７の列に示すように、「難消化性でん粉２２．９重量％」の場合は、小麦粉の重量は４４．２重量％であり、水の重量は３１．９重量％であった。成型性評価は「×」であり、不適切とした。また、破断強度は３８．１５（Ｎ）であり、適切とした。
<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% by weight 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 was evaluated as "×" and deemed inadequate. The breaking strength was 38.15 (N) and deemed appropriate.
＜官能評価＞
成型性評価が「×」であったため評価していない。
<Sensory evaluation>
The moldability evaluation was "x", so it was not evaluated.
＜糖質オフ率＞
糖質オフ率が分析値において４２．７９％であった。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 42.79%.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－８ 難消化性でん粉の割合を２７．０重量％＞
図９のケース番号１－８の列に示すように、「難消化性でん粉２７．０重量％」の場合は、小麦粉の重量は３９．１重量％であり、水の重量は３３．０重量％であった。成型性評価は「×」であり、不適切とした。また、破断強度は２４．７２（Ｎ）であり、適切とした。
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed wheat protein 0.0% 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 ratio 27.0% by weight>
As shown in the column for Case No. 1-8 in Figure 9, for the "27.0% resistant starch" case, the weight of wheat flour was 39.1% by weight and the weight of water was 33.0% by weight. The moldability was evaluated as "×" and deemed inadequate. The breaking strength was 24.72 (N) and deemed appropriate.
＜官能評価＞
成型性評価が「×」であったため評価していない。
<Sensory evaluation>
The moldability evaluation was "x", so it was not evaluated.
＜糖質オフ率＞
糖質オフ率が計算値において４５．８８％であった。
<Carbohydrate reduction rate>
The calculated carbohydrate reduction rate was 45.88%.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号１－９ 難消化性でん粉の割合を４０．０重量％＞
＜ケース番号１－１０ 難消化性でん粉の割合を５０．０重量％＞
＜ケース番号１－１１ 難消化性でん粉の割合を６０．０重量％＞
＜ケース番号１－１２ 難消化性でん粉の割合を７０．０重量％＞
これらのケースにおいては、餃子の皮の成型が困難であるため、糖質オフ率，物性測定結果及び官能評価の検証は行っていない。
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed wheat protein 0.0% 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 ratio: 40.0% by weight>
<Case No. 1-10: Resistant starch ratio 50.0% by weight>
<Case No. 1-11: Resistant starch ratio 60.0% by weight>
<Case No. 1-12: Resistant starch ratio 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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－１ 難消化性でん粉の割合を０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 0.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１０のケース番号２－１の列に示すように、「難消化性でん粉０．０重量％」の場合は、小麦粉の重量は７１．１重量％であり、水の重量は２４．９重量％であった。成型性評価は「〇」、破断強度は２５．５９（Ｎ）であり、いずれも適切とした。
<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 rating was "Good" and the breaking strength was 25.59 (N), both of which were deemed appropriate.
＜官能評価＞
官能評価は、５名のパネラー全員の評価が「〇」なので合格とした。
<Sensory evaluation>
The sensory evaluation was passed because all five panelists gave the evaluation "good."
＜糖質オフ率＞
糖質オフ率が分析値において２５．４８％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 25.48%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－２ 難消化性でん粉の割合を２．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio of 2.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１０のケース番号２－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は６９．１重量％であり、水の重量は２４．９重量％であった。成型性評価は「〇」、破断強度は２５．９１（Ｎ）であり、いずれも適切とした。
<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 wt% resistant starch" case, the weight of wheat flour was 69.1 wt% and the weight of water was 24.9 wt%. The moldability rating was "Good" and the breaking strength was 25.91 (N), both of which were deemed appropriate.
＜官能評価＞
官能評価は、５名のパネラーのうち４名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, four out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において３２．２１％であり、目標値の２５．０％を上回っているので適切とした。
<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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－３ 難消化性でん粉の割合を５．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio of 5.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１０のケース番号２－３の列に示すように、「難消化性でん粉５．０重量％」の場合は、小麦粉の重量は６６．１重量％であり、水の重量は２４．９重量％であった。成型性評価は「〇」、破断強度は２６．８５（Ｎ）であり、いずれも適切とした。
<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% by weight 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.
＜官能評価＞
官能評価は、５名のパネラー全員の評価が「〇」なので合格とした。
<Sensory evaluation>
The sensory evaluation was passed because all five panelists gave the evaluation "good."
＜糖質オフ率＞
糖質オフ率が分析値において３４．６２％であり、目標値の２５．０％を上回っているので適切とした。
<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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－４ 難消化性でん粉の割合を１０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 10.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１０のケース番号２－４の列に示すように、「難消化性でん粉１０．０重量％」の場合は、小麦粉の重量は６１．２重量％であり、水の重量は２４．９重量％であった。成型性評価は「〇」、破断強度は３５．７２（Ｎ）であり、いずれも適切とした。
<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 rating was "Good" and the breaking strength was 35.72 (N), both of which were deemed appropriate.
＜官能評価＞
官能評価は、５名のパネラーのうち４名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, four out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が計算値において３０．５２％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The calculated carbohydrate reduction rate was 30.52%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－６ 難消化性でん粉の割合を２０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 20.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１０のケース番号２－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は５０．５重量％であり、水の重量は２５．６重量％であった。成型性評価は「〇」、破断強度は２４．７９（Ｎ）であり、いずれも適切とした。
<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.
＜官能評価＞
官能評価は、５名のパネラーのうち３名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, three out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において３５．１０％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 35.10%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－８ 難消化性でん粉の割合を３０．１重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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>
＜餃子の皮の成型性評価、破断強度＞
図１０のケース番号２－８の列に示すように、「難消化性でん粉３０．１重量％」の場合は、小麦粉の重量は３７．３重量％であり、水の重量は２８．６重量％であった。成型性評価は「〇」、破断強度は２６．１５（Ｎ）であり、いずれも適切とした。
<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% by weight 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 evaluation was "Good" and the breaking strength was 26.15 (N), both of which were deemed appropriate.
＜官能評価＞
官能評価は、５名のパネラーのうち３名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, three out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において４０．８７％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 40.87%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－９ 難消化性でん粉の割合を４０．０重量％＞
図１０のケース番号２－９の列に示すように、「難消化性でん粉４０．１重量％」の場合は、小麦粉の重量は２７．３重量％であり、水の重量は２８．６重量％であった。成型性評価は「×」であり、不適切とした。また、破断強度は２２．６９（Ｎ）であつた。
<Verification of Embodiment 1, mainly corresponding 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 skin 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).
＜官能評価＞
成型性評価が「×」であったため評価していない。
<Sensory evaluation>
The moldability evaluation was "x", so it was not evaluated.
＜糖質オフ率＞
糖質オフ率が計算値において５４．６７％であった。
<Carbohydrate reduction rate>
The calculated carbohydrate reduction rate was 54.67%.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク３．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－１０ 難消化性でん粉の割合を５０．０重量％＞
＜ケース番号２－１１ 難消化性でん粉の割合を６０．０重量％＞
＜ケース番号２－１２ 難消化性でん粉の割合を７０．０重量％＞
これらのケースにおいては、餃子の皮の成型が困難であるため、糖質オフ率，物性測定結果及び官能評価の検証は行っていない。
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 50.0% by weight>
<Case No. 2-11: Resistant starch ratio 60.0% by weight>
<Case No. 2-12: Resistant starch ratio 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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号３－１ 難消化性でん粉の割合を０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 0.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１１のケース番号３－１の列に示すように、「難消化性でん粉０．０重量％」の場合は、小麦粉の重量は６９．７重量％であり、水の重量は２４．４重量％であった。成型性評価は「〇」、破断強度は３７．７８（Ｎ）であり、いずれも適切とした。
<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.
＜官能評価＞
官能評価は、５名のパネラー全員の評価が「〇」なので合格とした。
<Sensory evaluation>
The sensory evaluation was passed because all five panelists gave the evaluation "good."
＜糖質オフ率＞
糖質オフ率が分析値において３０．２９％であり、目標値の２５．０％を上回っているので適切とした。
<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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号３－２ 難消化性でん粉の割合を２．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio of 2.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１１のケース番号３－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は６７．７重量％であり、水の重量は２４．４重量％であった。成型性評価は「〇」、破断強度は２５．８０（Ｎ）であり、いずれも適切とした。
<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 rating was "Good" and the breaking strength was 25.80 (N), both of which were deemed appropriate.
＜官能評価＞
官能評価は、５名のパネラー全員の評価が「〇」なので合格とした。
<Sensory evaluation>
The sensory evaluation was passed because all five panelists gave the evaluation "good."
＜糖質オフ率＞
糖質オフ率が計算値ではあるが２５．２８％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was a calculated value of 25.28%, which was above the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号３－３ 難消化性でん粉の割合を５．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio of 5.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１１のケース番号３－３の列に示すように、「難消化性でん粉５．０重量％」の場合は、小麦粉の重量は６４．７重量％であり、水の重量は２４．４重量％であった。成型性評価は「〇」、破断強度は２７．２９（Ｎ）であり、いずれも適切とした。
<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% by weight 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.
＜官能評価＞
官能評価は、５名のパネラー全員の評価が「〇」なので合格とした。
<Sensory evaluation>
The sensory evaluation was passed because all five panelists gave the evaluation "good."
＜糖質オフ率＞
糖質オフ率が計算値ではあるが２７．６１％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was a calculated value of 27.61%, which was above the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号２－６ 難消化性でん粉の割合を２０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 20.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１１のケース番号３－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は４９．７重量％であり、水の重量は２４．４重量％であった。成型性評価は「〇」、破断強度は２６．３４（Ｎ）であり、いずれも適切とした。
<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.
＜官能評価＞
官能評価は、５名のパネラーのうち４名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, four out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において３３．６５％であり、目標値の２５．０％を上回っているので適切とした。
<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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号３－８ 難消化性でん粉の割合を２９．９重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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>
＜餃子の皮の成型性評価、破断強度＞
図１１のケース番号３－８の列に示すように、「難消化性でん粉２９．９重量％」の場合は、小麦粉の重量は３９．６重量％であり、水の重量は２４．６重量％であった。成型性評価は「〇」、破断強度は２４．４１（Ｎ）であり、いずれも適切とした。
<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% by weight 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.
＜官能評価＞
官能評価は、５名のパネラー全員のが「〇」なので合格とした。
<Sensory evaluation>
The sensory evaluation was judged to be a pass as all five panelists gave it a rating of "good."
＜糖質オフ率＞
糖質オフ率が分析値において３７．０２％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 37.02%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号３－９ 難消化性でん粉の割合を３９．９重量％＞
図１１のケース番号３－９の列に示すように、「難消化性でん粉３９．９重量％」の場合は、小麦粉の重量は２９．６重量％であり、水の重量は２４．６重量％であった。成型性評価は「〇」であり、適切とした。また、破断強度は２６．３１（Ｎ）であり、適切とした。
<Verification of Embodiment 1, mainly corresponding 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 skin 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 the "39.9% resistant starch" case, the weight of wheat flour was 29.6% by weight and the weight of water was 24.6% by weight. The moldability was evaluated as "good" and deemed appropriate. The breaking strength was 26.31 (N), deemed appropriate.
＜官能評価＞
官能評価は、５名のパネラーのうち３名のパネラーの評価が「×」なので不合格とした。
<Sensory evaluation>
In the sensory evaluation, three out of five panelists gave the evaluation "x", and therefore the product was deemed to have failed.
＜糖質オフ率＞
糖質オフ率が分析値において４２．７９％であった。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 42.79%.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号３－１０ 難消化性でん粉の割合を５０．０重量％＞
＜ケース番号３－１１ 難消化性でん粉の割合を６０．０重量％＞
＜ケース番号３－１２ 難消化性でん粉の割合を６９．７重量％＞
これらのケースにおいては、餃子の皮の成型が困難であるため、糖質オフ率，物性測定結果及び官能評価の検証は行っていない。
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 50.0% by weight>
<Case No. 3-11: Resistant starch ratio 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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク７．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号４－１ 難消化性でん粉の割合を０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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. 4-1: Resistant starch ratio 0.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１２のケース番号４－１の列に示すように、「難消化性でん粉０．０重量％」の場合は、小麦粉の重量は６８．２重量％であり、水の重量は２３．９重量％であった。成型性評価は「〇」、破断強度は２４．９８（Ｎ）であり、いずれも適切とした。
<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.
＜官能評価＞
官能評価は、５名のパネラーのうち４名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, four out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において２７．８８％であり、目標値の２５．０％を上回っているので適切とした。
<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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク７．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号４－２ 難消化性でん粉の割合を２．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio of 2.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１２のケース番号４－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は６６．２重量％であり、水の重量は２３．９重量％であった。成型性評価は「〇」、破断強度は２６．７６（Ｎ）であり、いずれも適切とした。
<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.
＜官能評価＞
官能評価は、５名のパネラー全員の評価が「〇」なので合格とした。
<Sensory evaluation>
The sensory evaluation was passed because all five panelists gave the evaluation "good."
＜糖質オフ率＞
糖質オフ率が計算値ではあるが２６．２２％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was a calculated value of 26.22%, which was above the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク７．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号４－６ 難消化性でん粉の割合を２０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 20.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１２のケース番号４－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は４８．２重量％であり、水の重量は２３．９重量％であった。成型性評価は「〇」、破断強度は３０．９３（Ｎ）であり、いずれも適切とした。
<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.
＜官能評価＞
官能評価は、５名のパネラーのうち４名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, four out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において３８．４６％であり、目標値の２５．０％を上回っているので適切とした。
<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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク７．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号４－９ 難消化性でん粉の割合を３９．５重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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>
＜餃子の皮の成型性評価、破断強度＞
図１２のケース番号４－９の列に示すように、「難消化性でん粉３９．５重量％」の場合は、小麦粉の重量は２６．３重量％であり、水の重量は２６．３重量％であった。成型性評価は「〇」、破断強度は２４．８６（Ｎ）であり、いずれも適切とした。
<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.
＜官能評価＞
官能評価は、５名のパネラーのうち３名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, three out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において４６．６３％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 46.63%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク７．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号４－１０ 難消化性でん粉の割合を５０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 50.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１２のケース番号４－１０の列に示すように、「難消化性でん粉５０．０重量％」の場合は、小麦粉の重量は１１．５重量％であり、水の重量は３０．４重量％であった。成型性評価は「×」、破断強度は３４．１９（Ｎ）であった。
<Evaluation of gyoza skin formability and breaking strength>
As shown in the column for Case No. 4-10 in Figure 12, for "50.0% resistant starch," the weight of wheat flour was 11.5% by weight and the weight of water was 30.4% by weight. The moldability rating was "x," and the breaking strength was 34.19 (N).
＜官能評価＞
成型性評価が「×」であったため評価していない。
<Sensory evaluation>
The moldability evaluation was "x", so it was not evaluated.
＜糖質オフ率＞
糖質オフ率が分析値において５０．９６％であった。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 50.96%.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク７．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号４－１１ 難消化性でん粉の割合を６０．０重量％＞
＜ケース番号４－１２ 難消化性でん粉の割合を６８．２重量％＞
これらのケースにおいては、餃子の皮の成型が困難であるため、糖質オフ率，物性測定結果及び官能評価の検証は行っていない。
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号５－１ 難消化性でん粉の割合を０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed 10.0% wheat protein by weight>
<The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter>
<Case No. 5-1: Resistant starch ratio 0.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１３のケース番号５－１の列に示すように、「難消化性でん粉０．０重量％」の場合は、小麦粉の重量は６６．０重量％であり、水の重量は２３．１重量％であった。成型性評価は「〇」、破断強度は２４．０８（Ｎ）であり、いずれも適切とした。
<Evaluation of gyoza skin formability and breaking strength>
As shown in the column for Case No. 5-1 in Figure 13, in the case of "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.
＜官能評価＞
官能評価は、５名のパネラー全員の評価が「〇」なので合格とした。
<Sensory evaluation>
The sensory evaluation was passed because all five panelists gave the evaluation "good."
＜糖質オフ率＞
糖質オフ率が分析値において３４．６１％であり、目標値の２５．０％を上回っているので適切とした。
<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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号５－２ 難消化性でん粉の割合を２．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed 10.0% wheat protein by weight>
<The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter>
<Case No. 5-2: Resistant starch content of 2.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１３のケース番号５－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は６４．０重量％であり、水の重量は２３．１重量％であった。成型性評価は「〇」、破断強度は２８．２４（Ｎ）であり、いずれも適切とした。
<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% by weight resistant starch" case, the weight of wheat flour was 64.0% by weight and the weight of water was 23.1% by weight. The moldability evaluation was "Good" and the breaking strength was 28.24 (N), both of which were deemed appropriate.
＜官能評価＞
官能評価は、５名のパネラーのうち４名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, four out of five panelists gave the evaluation "good", and therefore the product was deemed to have passed.
＜糖質オフ率＞
糖質オフ率が計算値において２７．８５％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The calculated carbohydrate reduction rate was 27.85%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号５－６ 難消化性でん粉の割合を２０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed 10.0% wheat protein by weight>
<The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter>
<Case No. 5-6: Resistant starch ratio 20.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１３のケース番号５－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は４６．０重量％であり、水の重量は２３．１重量％であった。成型性評価は「〇」、破断強度は２７．２２（Ｎ）であり、いずれも適切とした。
<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% resistant starch" case, the weight of wheat flour was 46.0% by weight and the weight of water was 23.1% by weight. The moldability evaluation was "Good" and the breaking strength was 27.22 (N), both of which were deemed appropriate.
＜官能評価＞
官能評価は、５名のパネラーのうち４名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, four out of five panelists gave the evaluation "good", and therefore the product was deemed to have passed.
＜糖質オフ率＞
糖質オフ率が分析値において４７．１２％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 47.12%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号５－９ 難消化性でん粉の割合を３８．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed 10.0% wheat protein by weight>
<The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter>
<Case No. 5-9: Resistant starch ratio 38.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１３のケース番号５－９の列に示すように、「難消化性でん粉３８．０重量％」の場合は、小麦粉の重量は１９．８重量％であり、水の重量は３１．４重量％であった。成型性評価は「〇」、破断強度は２７．６５（Ｎ）であり、いずれも適切とした。
<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.
＜官能評価＞
官能評価は、５名のパネラーのうち３名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, three out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において５０．４８％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 50.48%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号５－１０ 難消化性でん粉の割合を４７．６重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed 10.0% wheat protein by weight>
<The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter>
<Case No. 5-10: Resistant starch content 47.6% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１３のケース番号５－１０の列に示すように、「難消化性でん粉４７．６重量％」の場合は、小麦粉の重量は８．６重量％であり、水の重量は３２．９重量％であった。成型性評価は「〇」、破断強度は２５．７８（Ｎ）であった。
<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" sample, the wheat flour weight was 8.6% by weight and the water weight was 32.9% by weight. The moldability rating was "Good" and the breaking strength was 25.78 (N).
＜官能評価＞
官能評価は、５名のパネラー全員の評価が「×」なので不合格とした。
<Sensory evaluation>
In the sensory evaluation, all five panelists gave the product an "X" rating, and the product was therefore deemed to have failed.
＜糖質オフ率＞
糖質オフ率が分析値において５３．８５％であった。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 53.85%.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１０．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号５－１１ 難消化性でん粉の割合を６０．０重量％＞
＜ケース番号５－１２ 難消化性でん粉の割合を６６．０重量％＞
これらのケースにおいては、餃子の皮の成型が困難であるため、糖質オフ率，物性測定結果及び官能評価の検証は行っていない。
<Verification of Embodiment 1, mainly corresponding 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 skin composition: fixed 10.0% wheat protein by weight>
<The weight percentage of resistant starch in the total weight of gyoza wrappers is used as a parameter>
<Case No. 5-11: Resistant starch ratio 60.0% by weight>
<Case No. 5-12: Resistant starch ratio 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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－１ 難消化性でん粉の割合を０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 0.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１４のケース番号６－１の列に示すように、「難消化性でん粉０．０重量％」の場合は、小麦粉の重量は６４．５重量％であり、水の重量は２２．６重量％であった。成型性評価は「〇」、破断強度は２２．８１（Ｎ）であり、いずれも適切とした。
<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.
＜官能評価＞
官能評価は、５名のパネラーのうち４名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, four out of five panelists gave the evaluation "good", and therefore the product was deemed to have passed.
＜糖質オフ率＞
糖質オフ率が分析値において３８．９４％であり、目標値の２５．０％を上回っているので適切とした。
<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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－２ 難消化性でん粉の割合を２．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio of 2.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１４のケース番号６－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は６２．５重量％であり、水の重量は２２．６重量％であった。成型性評価は「〇」、破断強度は２７．３５（Ｎ）であり、いずれも適切とした。
<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.
＜官能評価＞
官能評価は、５名のパネラーのうち４名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, four out of five panelists gave the evaluation "good", and therefore the product was deemed to have passed.
＜糖質オフ率＞
糖質オフ率が計算値において２８．９３％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The calculated carbohydrate reduction rate was 28.93%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－６ 難消化性でん粉の割合を２０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio: 20.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１４のケース番号６－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は４４．５重量％であり、水の重量は２２．６重量％であった。成型性評価は「〇」、破断強度は２８．７６（Ｎ）であり、いずれも適切とした。
<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.
＜官能評価＞
官能評価は、５名のパネラー全員の評価が「〇」なので合格とした。
<Sensory evaluation>
The sensory evaluation was passed because all five panelists gave the evaluation "good."
＜糖質オフ率＞
糖質オフ率が分析値において４４．７１％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 44.71%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－９ 難消化性でん粉の割合を３９．８重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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>
＜餃子の皮の成型性評価、破断強度＞
図１４のケース番号６－９の列に示すように、「難消化性でん粉３９．８重量％」の場合は、小麦粉の重量は２４．４重量％であり、水の重量は２３．０重量％であった。成型性評価は「〇」、破断強度は２３．２２（Ｎ）であり、いずれも適切とした。
<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.
＜官能評価＞
官能評価は、５名のパネラーのうち３名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, three out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において４０．３８％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 40.38%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－１０ 難消化性でん粉の割合を４７．６重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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>
＜餃子の皮の成型性評価、破断強度＞
図１４のケース番号６－１０の列に示すように、「難消化性でん粉４７．６重量％」の場合は、小麦粉の重量は７．３重量％であり、水の重量は３２．３重量％であった。成型性評価は「〇」、破断強度は３３．７３（Ｎ）であった。
<Evaluation of gyoza skin formability and breaking strength>
As shown in the column for Case No. 6-10 in Figure 14, for the "47.6% resistant starch" sample, 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).
＜官能評価＞
官能評価は、５名のパネラーのうち４名の評価が「×」なので不合格とした。
<Sensory evaluation>
In the sensory evaluation, four out of five panelists gave the evaluation "x", and therefore the product was deemed to have failed.
＜糖質オフ率＞
糖質オフ率が分析値において４１．８３％であった。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 41.83%.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－１１ 難消化性でん粉の割合を５４．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 54.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１４のケース番号６－１１の列に示すように、「難消化性でん粉５４．０重量％」の場合は、小麦粉の重量は０．８重量％であり、水の重量は３２．３重量％であった。成型性評価は「〇」、破断強度は３３．４０（Ｎ）であった。
<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).
＜官能評価＞
官能評価は、５名のパネラー全員の評価が「×」なので不合格とした。
<Sensory evaluation>
In the sensory evaluation, all five panelists gave the product an "X" rating, and the product was therefore deemed to have failed.
＜糖質オフ率＞
糖質オフ率が分析値において６１．５４％であった。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 61.54%.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１２．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号６－１２ 難消化性でん粉の割合を６４．２重量％＞
このケースにおいては、餃子の皮の成型が困難であるため、糖質オフ率，物性測定結果及び官能評価の検証は行っていない。
<Verification of Embodiment 1, mainly corresponding 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 skin 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, since it is difficult to form the gyoza skin, the carbohydrate reduction rate, physical property measurement results, and sensory evaluation were not verified.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号７－１ 難消化性でん粉の割合を０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 0.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１５のケース番号７－１の列に示すように、「難消化性でん粉０．０重量％」の場合は、小麦粉の重量は６２．３重量％であり、水の重量は２１．８重量％であった。成型性評価は「〇」、破断強度は２７．８０（Ｎ）であり、いずれも適切とした。
<Evaluation of gyoza skin formability and breaking strength>
As shown in the column for Case No. 7-1 in Figure 15, for the "0.0 wt% resistant starch" case, 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.
＜官能評価＞
官能評価は、５名のパネラー全員の評価が「〇」なので合格とした。
<Sensory evaluation>
The sensory evaluation was passed because all five panelists gave the evaluation "good."
＜糖質オフ率＞
糖質オフ率が分析値において２９．８１％であり、目標値の２５．０％を上回っているので適切とした。
<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.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号７－２ 難消化性でん粉の割合を２．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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>
＜餃子の皮の成型性評価、破断強度＞
図１５のケース番号７－２の列に示すように、「難消化性でん粉２．０重量％」の場合は、小麦粉の重量は６０．３重量％であり、水の重量は２１．８重量％であった。成型性評価は「〇」、破断強度は２９．１１（Ｎ）であり、いずれも適切とした。
<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% by weight 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.
＜官能評価＞
官能評価は、５名のパネラーのうち３名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, three out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が計算値ではあるが３０．４９％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was a calculated value of 30.49%, which was deemed appropriate as it exceeded the target value of 25.0%.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号７－６ 難消化性でん粉の割合を２０．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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 ratio 20.0% by weight>
＜餃子の皮の成型性評価、破断強度＞
図１５のケース番号７－６の列に示すように、「難消化性でん粉２０．０重量％」の場合は、小麦粉の重量は４２．３重量％であり、水の重量は２１．８重量％であった。成型性評価は「〇」、破断強度は２９．８３（Ｎ）であり、いずれも適切とした。
<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% resistant starch" case, the weight of wheat flour was 42.3% by weight and the weight of water was 21.8% by weight. The moldability evaluation was "Good" and the breaking strength was 29.83 (N), both of which were deemed appropriate.
＜官能評価＞
官能評価は、５名のパネラーのうち４名の評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, four out of five panelists gave the rating "good", and the product was therefore deemed to have passed.
＜糖質オフ率＞
糖質オフ率が分析値において４０．８７％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 40.87%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号７－１１ 難消化性でん粉の割合を６１．２重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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>
＜餃子の皮の成型性評価、破断強度＞
図１５のケース番号７－１１の列に示すように、「難消化性でん粉６１．２重量％」の場合は、小麦粉の重量は０．８重量％であり、水の重量は２２．２重量％であった。成型性評価は「〇」、破断強度は２８．１９（Ｎ）であり、いずれも適切とした。
<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% by weight 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.
＜官能評価＞
官能評価は、５名のパネラーのうち３名のパネラーの評価が「〇」なので合格とした。
<Sensory evaluation>
In the sensory evaluation, three out of five panelists gave the evaluation "good", and therefore the product was deemed to pass.
＜糖質オフ率＞
糖質オフ率が分析値において４７．１２％であり、目標値の２５．０％を上回っているので適切とした。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 47.12%, which exceeded the target value of 25.0% and was therefore deemed appropriate.
＜実施形態１ 検証 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 検証：餃子の皮の糖質オフ率，物性測定結果及び官能評価＞
＜餃子の皮組成 小麦タンパク１５．０重量％固定＞
＜餃子の皮全重量中の難消化性でん粉の重量％をパラメータとして振る＞
＜ケース番号７－１２ 難消化性でん粉の割合を６２．０重量％＞
<Verification of Embodiment 1, mainly corresponding 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 skin 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>
＜餃子の皮の成型性評価、破断強度＞
図１５のケース番号７－１２の列に示すように、「難消化性でん粉６２．０重量％」の場合は、小麦粉の重量は０．０重量％であり、水の重量は２２．２重量％であった。成型性評価は「〇」、破断強度は３２．９８（Ｎ）であった。
<Evaluation of gyoza skin formability and breaking strength>
As shown in the column for Case No. 7-12 in Figure 15, for the "62.0% resistant starch" sample, the wheat flour weight was 0.0% by weight and the water weight was 22.2% by weight. The moldability rating was "Good" and the breaking strength was 32.98 (N).
＜官能評価＞
官能評価は、５名のパネラーのうち３名の評価が「×」なので不合格とした。
<Sensory evaluation>
In the sensory evaluation, three out of five panelists gave the evaluation "x", and therefore the product was deemed to have failed.
＜糖質オフ率＞
糖質オフ率が分析値において４９．０４％であった。
<Carbohydrate reduction rate>
The carbohydrate reduction rate was analyzed to be 49.04%.
＜実施形態１ 効果 主に請求項１，２，４，５，６，７，９に対応＞
＜実施形態１ 餃子の皮 効果＞
上記した検証によれば、小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲のときには、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮（図９のケース番号１－２～１－６の皮）の小麦粉の重量％Ｙ及び難消化性でん粉の重量％Ｚが、図２に示す式Ａ，式Ｂを満たしていることが判る。
式Ａ －５．３４Ｘ＋５３．３≦Ｙ≦－０．０７Ｘ＋７１．３０％
式Ｂ －０．６７Ｘ＋２．００≦Ｚ≦３．３７Ｘ＋２０．００％
<Embodiment 1 Effects mainly correspond to claims 1, 2, 4, 5, 6, 7, and 9>
<Embodiment 1 Gyoza skin effect>
According to the above verification, when the weight % X of wheat protein is in the range of 0.0%≦X<3.0%, it can be seen that the weight % Y of wheat flour and the weight % Z of resistant starch of the skins (skins of case numbers 1-2 to 1-6 in Figure 9) that achieved a carbohydrate reduction rate of 25.0% or more, excellent moldability, and good sensory evaluations, 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%
また、小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲のときには、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮（図１０のケース番号２－１～２－８の皮）の小麦粉の重量％Ｙ及び難消化性でん粉の重量％Ｚが、図３に示す式Ｃ，式Ｄを満たしていることが判る。
式Ｃ １．１５Ｘ＋３３．８５≦Ｙ≦－０．７０Ｘ＋７３．２０％
式Ｄ ０．０≦Ｚ≦－０．１Ｘ＋３０．４％
Furthermore, when the weight % X of wheat protein is in the range of 3.0%≦X<5.0%, it can be seen that the weight % Y of wheat flour and the weight % 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, which was the target value, 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%
さらに、小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲のときには、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮（図１１のケース番号３－１～３－８の皮）の小麦粉の重量％Ｙ及び難消化性でん粉の重量％Ｚが、図４に示す式Ｅ，式Ｆを満たしていることが判る。
式Ｅ －６．６５Ｘ＋７２．８５≦Ｙ≦－０．７５Ｘ＋７３．４５％
式Ｆ ０．０≦Ｚ≦４．８Ｘ＋５．９％
Furthermore, when the weight % X of wheat protein is in the range of 5.0%≦X<7.0%, it can be seen that the weight % Y of wheat flour and the weight % 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 evaluations 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%
さらにまた、小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲のときには、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮（図１２のケース番号４－１～４－９の皮）の小麦粉の重量％Ｙ及び難消化性でん粉の重量％Ｚが、図５に示す式Ｇ，式Ｈを満たしていることが判る。
式Ｇ －２．２Ｘ＋４１．７≦Ｙ≦－０．７Ｘ＋７３．１％
式Ｈ ０．０≦Ｚ≦－０．５Ｘ＋４３．０％
Furthermore, when the weight % X of wheat protein is in the range of 7.0%≦X<10.0%, it can be seen that the weight % Y of wheat flour and the weight % 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, excellent moldability, and good sensory evaluations 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%
さらにまた、小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲のときには、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮（図１３のケース番号５－１～５－９の皮）の小麦粉の重量％Ｙ及び難消化性でん粉の重量％Ｚが、図６に示す式Ｉ，式Ｊを満たしていることが判る。
式Ｉ ２．３Ｘ－３．２≦Ｙ≦－０．７５Ｘ＋７３．５０％
式Ｊ ０．０≦Ｚ≦０．９Ｘ＋２９．０％
Furthermore, when the weight % X of wheat protein is in the range of 10.0%≦X<12.0%, it can be seen that the weight % Y of wheat flour and the weight % 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, excellent moldability, and good sensory evaluations, 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%
さらにまた、小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲のときには、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮（図１４のケース番号６－１～５－９及び図１５のケース番号７－１～７－１１の皮）の小麦粉の重量％Ｙ及び難消化性でん粉の重量％Ｚが、図７に示す式Ｋ，式Ｌを満たしていることが判る。
式Ｋ －７．９Ｘ＋１１９．２０≦Ｙ≦－０．７４Ｘ＋７３．４０％
式Ｌ ０．０≦Ｚ≦７．２Ｘ－４６．６％
Furthermore, when the weight % X of wheat protein is in the range of 12.0%≦X≦15.0%, it can be seen that the weight % Y of wheat flour and the weight % 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%
加えて、図９～図１５から、目標値の２５．０％以上の糖質オフ率、優れた成型性及び良好な官能評価が得られた皮の成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦３１．９％を満たしていることも判る。
つまり、本実施形態１に係る餃子の皮は、その製造時における難消化性でん粉，小麦タンパク，小麦粉及び水の重量比を適切に設定して混錬した後の圧延工程において、圧延の回数及び圧延する毎の皮厚を適切な値に管理することで、圧延性に優れたものとなり、このようにして適切な皮厚Ｔ（０．５ミリメートル≦Ｔ≦１．０ミリメートル）に管理された皮は保水性にも優れており、したがって、成型機による成型性も優れたものとなる。
In addition, Figures 9 to 15 show that the moisture weight percentage W at the time of molding of the skin, which achieved a carbohydrate reduction rate of 25.0% or more, excellent moldability, and good sensory evaluation, satisfied the range of 21.8%≦W≦31.9% relative to the total weight.
In other words, the gyoza skin of this embodiment 1 has excellent rollability by appropriately controlling the number of rolls and the skin thickness for each roll in the rolling process after the weight ratio of resistant starch, wheat protein, wheat flour, and water is appropriately set and kneaded during production.The skin controlled in this way to an appropriate skin thickness T (0.5 mm≦T≦1.0 mm) also has excellent water retention properties, and therefore also has excellent formability in a forming machine.
したがって、本実施形態１によれば、糖質オフ率を高めることを実現したうえで、通常の量の糖質を含有する皮とほぼ同等の食感を得ることができ、加えて、圧延機による圧延性及び成型機による成型性にも優れた餃子の皮を提供可能なことが実証できた。 Accordingly, this embodiment 1 has demonstrated that it is possible to increase the carbohydrate reduction rate, obtain a texture almost equivalent to that of a gyoza skin containing a normal amount of carbohydrates, and furthermore, provide a gyoza skin that is easy to roll using a rolling machine and easy to mold using a molding machine.
＜実施形態２ 概要 主に請求項３，８に対応＞
本実施形態２に係る餃子類の一である餃子の皮も、本実施形態１に係る餃子の皮と同様に、圧延機で圧延され、成型機によって成型される皮であり、加工でん粉に代わる難消化性でん粉，小麦タンパク，小麦粉及び水の重量比、特に水の重量比を適切に設定することにより、糖質オフ率を高めながら、通常の量の糖質を含有する皮とほぼ同等の保水性を有する餃子の皮を提供することができる。
<Outline of Second Embodiment (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, wheat protein, wheat flour and water in place of the processed starch, 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.
＜実施形態２ 構成 主に請求項３，８に対応＞
本実施形態２の餃子の皮は、難消化性でん粉と小麦タンパクと小麦粉と水を主とする原料をミキシングして圧延機で圧延し、成型機によって成型して作成され、皮の総重量に占める水分の重量％Ｗは、成型機による成型時の水分重量％Ｗが、全重量に対して２１.８％≦Ｗ≦２８．６％となるようにした。
<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 the mixture in a rolling machine, and molding the mixture in a molding machine, and the weight percentage W of water relative to the total weight of the skin is set so that the weight percentage W of water at the time of molding in the molding machine is 21.8%≦W≦28.6% of the total weight.
＜実施形態２ 餃子の皮 効果＞
本実施形態２の餃子の皮でも、糖質オフ率を高めつつ、通常の量の糖質を含有する皮とほぼ同等の保水性を持たせることができる。
<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.
０８０１ 小麦粉供給装置
０８０２ 難消化性でん粉供給装置
０８０３ 小麦タンパク供給装置
０８０４ 水供給装置
０８０５ 油供給装置
０８０６ 調味料供給装置
０８０８ 撹拌混合装置
０８０９ 圧延装置
０８１０ 皮成型装置
0801 Wheat flour supply device 0802 Resistant starch supply device 0803 Wheat protein supply device 0804 Water supply device 0805 Oil supply device 0806 Seasoning supply device 0808 Stirring and mixing device 0809 Rolling device 0810 Skin forming device
Claims (8)
小麦粉、難消化性でん粉、小麦タンパク、水及び植物油脂を足して１００重量％とした皮の全重量に対する重量％で小麦粉の重量％をＹ、難消化性でん粉の重量％をＺ、小麦タンパクの重量％をＸ、とした場合に、
小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ａを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｂを満たす範囲であり、
式Ａ －５．３４Ｘ＋５３．３≦Ｙ≦－０．０７Ｘ＋７１．３０％
式Ｂ －０．６７Ｘ＋２．００≦Ｚ≦３．３７Ｘ＋２０．００％
小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｃを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｄを満たす範囲であり、
式Ｃ １．１５Ｘ＋３３．８５≦Ｙ≦－０．７０Ｘ＋７３．２０％
式Ｄ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦－０．１Ｘ＋３０．４％
小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｅを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｆを満たす範囲であり、
式Ｅ －６．６５Ｘ＋７２．８５≦Ｙ≦－０．７５Ｘ＋７３．４５％
式Ｆ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦４．８Ｘ＋５．９％
小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｇを満たす範囲（但し小麦タンパクの重量％Ｘが７．１５重量％のとき、小麦粉の重量％Ｙが５７．２重量％である場合を除く）で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｈを満たす範囲（但し、小麦タンパクの重量％Ｘが７．１５重量％のとき、難消化性でん粉の重量％Ｚが３．５重量％である場合を除く）であり、
式Ｇ －２．２Ｘ＋４１．７≦Ｙ≦－０．７Ｘ＋７３．１％
式Ｈ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦－０．５Ｘ＋４３．０％
小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｉを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｊを満たす範囲であり、
式Ｉ ２．３Ｘ－３．２≦Ｙ≦－０．７５Ｘ＋７３．５０％
式Ｊ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦０．９Ｘ＋２９．０％
小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｋを満たす範囲（但し、小麦タンパクの重量％Ｘが１４．３重量％のとき、小麦粉の重量％Ｙが２８．６重量％である場合を除く）で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｌを満たす範囲（但し、小麦タンパクの重量％Ｘが１４．３重量％のとき、難消化性でん粉の重量％Ｚが２５．１重量％、２６．４重量％、２８．５重量％、である場合を除く）であり、
式Ｋ －７．９Ｘ＋１１９．２０≦Ｙ≦－０．７４Ｘ＋７３．４０％
式Ｌ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦７．２Ｘ－４６．６％
皮の厚さＴミリメートルが、０．５ミリメートル≦Ｔ≦１．０ミリメートルであり、皮の破断強度（Ｎ）が、２２．０～４４．０（Ｎ）である餃子類の皮。 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).
小麦粉、難消化性でん粉、小麦タンパク、水及び植物油脂を足して１００重量％とした皮の全重量に対する重量％で小麦粉の重量％をＹ、難消化性でん粉の重量％をＺ、小麦タンパクの重量％をＸ、とした場合に、
小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ａを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｂを満たす範囲であり、
式Ａ －５．３４Ｘ＋５３．３≦Ｙ≦－０．０７Ｘ＋７１．３０％
式Ｂ －０．６７Ｘ＋２．００≦Ｚ≦３．３７Ｘ＋２０．００％
小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｃを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｄを満たす範囲であり、
式Ｃ １．１５Ｘ＋３３．８５≦Ｙ≦－０．７０Ｘ＋７３．２０％
式Ｄ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦－０．１Ｘ＋３０．４％
小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｅを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｆを満たす範囲であり、
式Ｅ －６．６５Ｘ＋７２．８５≦Ｙ≦－０．７５Ｘ＋７３．４５％
式Ｆ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦４．８Ｘ＋５．９％
小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｇを満たす範囲（但し小麦タンパクの重量％Ｘが７．１５重量％のとき、小麦粉の重量％Ｙが５７．２重量％である場合を除く）で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｈを満たす範囲（但し、小麦タンパクの重量％Ｘが７．１５重量％のとき、難消化性でん粉の重量％Ｚが３．５重量％である場合を除く）であり、
式Ｇ －２．２Ｘ＋４１．７≦Ｙ≦－０．７Ｘ＋７３．１％
式Ｈ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦－０．５Ｘ＋４３．０％
小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｉを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｊを満たす範囲であり、
式Ｉ ２．３Ｘ－３．２≦Ｙ≦－０．７５Ｘ＋７３．５０％
式Ｊ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦０．９Ｘ＋２９．０％
小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｋを満たす範囲（但し、小麦タンパクの重量％Ｘが１４．３重量％のとき、小麦粉の重量％Ｙが２８．６重量％である場合を除く）で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｌを満たす範囲（但し、小麦タンパクの重量％Ｘが１４．３重量％のとき、難消化性でん粉の重量％Ｚが２５．１重量％、２６．４重量％、２８．５重量％、である場合を除く）であり、
式Ｋ －７．９Ｘ＋１１９．２０≦Ｙ≦－０．７４Ｘ＋７３．４０％
式Ｌ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦７．２Ｘ－４６．６％
皮の厚さＴミリメートルが、０．５ミリメートル≦Ｔ≦１．０ミリメートルであり、皮の破断強度（Ｎ）が、２２．０～４４．０（Ｎ）であり、
前記圧延機での圧延は、上記組成の小麦粉、難消化性でん粉、小麦タンパクを少なくとも含む粉末に水を加えて混錬した後に以下の圧延手順で皮の作成を行う圧延であることを特徴とする餃子類の皮の製造方法。
記
複数回の圧延で皮厚を
０．５ミリメートル以上 １．０ミリメートル以下とする。
以上 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.
The skin thickness is set to 0.5 mm or more and 1.0 mm or less by the multiple rolling.
End
小麦粉、難消化性でん粉、小麦タンパク、水及び植物油脂を足して１００重量％とした皮の全重量に対する重量％で小麦粉の重量％をＹ、難消化性でん粉の重量％をＺ、小麦タンパクの重量％をＸ、とした場合に、
小麦タンパクの重量％Ｘが０．０％≦Ｘ＜３．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ａを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｂを満たす範囲であり、
式Ａ －５．３４Ｘ＋５３．３≦Ｙ≦－０．０７Ｘ＋７１．３０％
式Ｂ －０．６７Ｘ＋２．００≦Ｚ≦３．３７Ｘ＋２０．００％
小麦タンパクの重量％Ｘが３．０％≦Ｘ＜５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｃを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｄを満たす範囲であり、
式Ｃ １．１５Ｘ＋３３．８５≦Ｙ≦－０．７０Ｘ＋７３．２０％
式Ｄ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦－０．１Ｘ＋３０．４％
小麦タンパクの重量％Ｘが５．０％≦Ｘ＜７．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｅを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｆを満たす範囲であり、
式Ｅ －６．６５Ｘ＋７２．８５≦Ｙ≦－０．７５Ｘ＋７３．４５％
式Ｆ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦４．８Ｘ＋５．９％
小麦タンパクの重量％Ｘが７．０％≦Ｘ＜１０．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｇを満たす範囲（但し小麦タンパクの重量％Ｘが７．１５重量％のとき、小麦粉の重量％Ｙが５７．２重量％である場合を除く）で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｈを満たす範囲（但し、小麦タンパクの重量％Ｘが７．１５重量％のとき、難消化性でん粉の重量％Ｚが３．５重量％である場合を除く）であり、
式Ｇ －２．２Ｘ＋４１．７≦Ｙ≦－０．７Ｘ＋７３．１％
式Ｈ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦－０．５Ｘ＋４３．０％
小麦タンパクの重量％Ｘが１０．０％≦Ｘ＜１２．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｉを満たす範囲で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｊを満たす範囲であり、
式Ｉ ２．３Ｘ－３．２≦Ｙ≦－０．７５Ｘ＋７３．５０％
式Ｊ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦０．９Ｘ＋２９．０％
小麦タンパクの重量％Ｘが１２．０％≦Ｘ≦１５．０％の範囲のとき、小麦粉の重量％Ｙが、次の式Ｋを満たす範囲（但し、小麦タンパクの重量％Ｘが１４．３重量％のとき、小麦粉の重量％Ｙが２８．６重量％である場合を除く）で、且つ、難消化性でん粉の重量％Ｚが、次の式Ｌを満たす範囲（但し、小麦タンパクの重量％Ｘが１４．３重量％のとき、難消化性でん粉の重量％Ｚが２５．１重量％、２６．４重量％、２８．５重量％、である場合を除く）であり、
式Ｋ －７．９Ｘ＋１１９．２０≦Ｙ≦－０．７４Ｘ＋７３．４０％
式Ｌ ０．０≦Ｚ（但し、Ｚ＝０を除く。）≦７．２Ｘ－４６．６％
皮の厚さＴミリメートルが、０．５ミリメートル≦Ｔ≦１．０ミリメートルであり、皮の破断強度（Ｎ）が、２２．０～４４．０（Ｎ）であり、
前記圧延機での圧延は、上記組成の小麦粉、難消化性でん粉、小麦タンパクを少なくとも含む粉末に水を加えて混錬した後に以下の圧延手順で皮の作成を行う圧延であることを特徴とする餃子類の皮の製造方法。
記
圧延１回目から圧延３回目で皮厚を
４．０ミリメートル以上 ８．０ミリメートル以下とする。
圧延４回目から圧延７回目で皮厚を
０．５ミリメートル以上 １．０ミリメートル以下とする。
以上 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.
The skin thickness from the first to third rolling is 4.0 mm to 8.0 mm.
The skin thickness shall be 0.5 mm or more and 1.0 mm or less from the fourth to seventh rolling.
End
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