JP2009247242A - Chinese food dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide Chinese food dough excellent in palate feeling such as crispness and moistness, free from risk of hardening or drying to cause whitening and cracking when refrigerating, and causing no lowering of palate feeling when cooking after refrigerating by solving such problems that when chilling or refrigerating Chinese food such as jiaozi, wonton, shaomai, spring roll and Chinese steamed bun, water of the skin evaporates or aging of dough occurs, and when cooking Chinese food after preserving, softness of the skin is lost to bring hard palate feeling and break the skin. <P>SOLUTION: The Chinese food dough contains, based on 100 pts.wt. of wheat flour, 0.5-20 pts.wt. of powdered oil and fat which is obtained by drying and pulverizing edible oil and fat, maltooligosaccharide with a polymerization degree of 2-4 and lactose, and as an emulsifier, oil-in-water emulsion which contains polyglycerol condensed ricinoleic acid ester and glycerol organic acid fatty acid ester. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a Chinese food dough that can be used as a skin for Chinese food.

  In recent years, Chinese foods such as dumplings, wontons, shumai, spring rolls, Chinese buns, and small dragon wraps are distributed in various forms. For example, it has become widespread that chilled or frozen circulates in an unheated or once cooked state and cooked at home or the like for food use. Such Chinese foods are chilled, the moisture of the skin evaporates during frozen storage, the aging of the dough occurs, etc., when cooked after storage, the softness of the skin part is lost, it becomes a hard texture, dumplings, Wonton, Shumai, spring rolls, etc., which wrap the ingredients with thin skin, the tip of the skin is chipped at the time of distribution, the skin becomes clouded, and this clouding does not return to the original state even when cooked. It was a factor that detracted from value. In addition, in Chinese buns and the like, there is a problem that if the surface is dried, there is no escape from the steam of ingredients during cooking, and the material ruptures. In order to solve such a problem, starch such as potato starch, sugars, fats and oils are added to the dough and ripened at a specific temperature (Patent Document 1), or a powder form having a specific constituent fatty acid and esterification rate. A method of blending polyglycerin fatty acid ester of dough into a dough (Patent Document 2), blending powdered fats and oils obtained by spray-drying an oil-in-water emulsion containing sucrose fatty acid esters, fats and oils having an HLB value of 8 or more A method (Patent Document 3) and the like have been proposed.

JP 2000-270796 A JP 2007-289073 A JP 2000-236830 A

  However, as in Patent Document 1, if the fats and oils are added to the dough as it is, the fats and oils are difficult to uniformly disperse, and the effect of suppressing aging and drying of the dough during chilled and frozen storage is insufficient. When the food was cooked after freezing, it was difficult to maintain a moist feeling. The method of adding a powdery emulsifier described in Patent Document 2 has good dispersibility in the dough and has an anti-aging effect, but has a low effect of suppressing drying, and has a texture that is cracked, crisp and crisp. I can't get it. The method described in Patent Document 3 is difficult to spray-dry when multiple sucrose fatty acid esters having an improving effect are provided, and becomes highly hygroscopic as a powder, causing caking during storage and uniformly dispersing in Chinese dough. There is a problem that it becomes difficult to do. Thus, the Chinese food using the dough prepared by the conventional method has insufficient low-temperature resistance, and it is difficult to maintain a satisfactory texture when cooked after freezing. The present invention was made in view of such conventional problems, and even when cooked after chilled or frozen storage, it can maintain the same excellent texture and shape as those cooked before storage. The object is to provide food dough.

That is, the present invention
(1) Edible fats and oils, malto-oligosaccharides and lactose having a polymerization degree of 2 to 4, dry powdered O / W emulsion containing polyglycerin condensed ricinoleic acid ester and glycerin organic acid fatty acid ester as an emulsifier, flour 100 Chinese food dough characterized by containing 0.5 to 20 parts by weight per part by weight;
(2) The dough for Chinese foods according to (1) above, wherein the ratio of malto-oligosaccharide and lactose contained in the powdered fat is malto-oligosaccharide: lactose = 80: 20 to 20:80,
(3) The above-mentioned (1) or (2) Chinese food dough, wherein the organic acid constituting the glycerin organic acid fatty acid ester contained in the powdered fat is diacetyltartaric acid,
Is the gist.

  When the dough for Chinese food of the present invention is used, a crisp and moist Chinese food can be obtained, there is no risk of hardening or drying when stored at low temperature, causing cloudiness or cracks, and freezing storage It has the effect that there is no possibility that the texture is lowered when cooked after cooking.

  The powdered fats and oils used for the Chinese food dough of the present invention are obtained by spray-drying an oil-in-water emulsion containing an edible fat and oil, a specific powdered base material, and an emulsifier. As the edible fats and oils in the powdered fats and oils, liquids, solid animal and vegetable oils and fats, hardened animal and vegetable fats and oils, transesterified oils of animal and vegetable fats and oils, fractionated liquid oils and solid fats, and the like can be used. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, pork fat, Animal fats and oils such as beef tallow, chicken fat, milk fat and the like, and hardened oils or transesterified oils of these fats and oils, liquid oils obtained by separating these fats and oils, solid fats, etc. are mentioned, and one kind selected from these Or 2 or more types can be used.

  As the powdered substrate, malto-oligosaccharide having a polymerization degree of 2 to 4 and lactose are used. The malto-oligosaccharide having a polymerization degree of 2 to 4 used as a powdered substrate is an oligosaccharide in which glucose is polymerized 2 to 4 by α-1,4 glycosidic bonds, and examples thereof include maltose, maltotriose and maltotetraose. Saccharides having a polymerization degree of 5 or more are not preferable because their water retention ability and ability to suppress aging of starch are reduced. The powdered fat used in the present invention preferably contains the maltooligosaccharide and lactose in a weight ratio of maltooligosaccharide: lactose = 80: 20 to 20:80, and in particular, maltooligosaccharide: lactose = 70: 30. Included in a ratio of ˜30: 70 has good physical properties and water retention when added to the dough, and is effective for texture such as crispness and melting of the mouth when cooked and eaten after storage Is more preferable, and it is more preferable that malto-oligosaccharide: lactose = 70: 30 to 50:50. In addition, it is desirable that malto-oligosaccharide is contained in the powdered oil / fat at 1% by weight or more.

  In powdered fats and oils, other powdered base materials can be used in combination with the maltooligosaccharide and lactose. Other powdered base materials include milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, wheat flour, starch, gelatin, gum, dextrin and the like. Moreover, saccharides other than maltooligosaccharide and lactose can be used in combination. Examples of milk proteins include acid casein, rennet casein, sodium caseinate, and whey protein. Examples of starch include octenyl succinate starch, potato starch, corn starch, wheat starch, and tapioca starch. Examples of gums include xanthan gum, gum arabic, tragacanth gum, gellan gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin, etc., and examples of dextrin include cyclodextrin, branched cyclodextrin, maltodextrin . In addition, saccharides other than maltooligosaccharide and lactose can be used to the extent that the powdering properties, powder properties, etc. are not impaired, and examples include monosaccharides such as glucose, fructose, and galactose, sucrose, starch syrup, and trehalose. Among the above-mentioned other powdered substrates, it is preferable to use dextrin and sodium caseinate together with maltooligosaccharide and lactose because the powdered fats and oils are hardly deteriorated and the storage stability is further increased. When another powdered substrate is used in combination with maltooligosaccharide and lactose, the amount of the other powdered substrate used is preferably 10 to 50% by weight of the total amount of maltooligosaccharide and lactose.

  The polyglycerin condensed ricinoleic acid ester used as an emulsifier is obtained by esterifying ricinoleic acid and polyglycerin, and the polyglycerin constituting the polyglycerin condensed ricinoleic acid ester has a degree of polymerization of 4 to 10. A monomer is preferred. The condensed ricinoleic acid is preferably one in which a 3-6 mer is ester-bonded. Glycerin organic acid fatty acid ester is a compound with a structure in which one or two fatty acids and organic acids are ester-bonded to glycerin. Reaction of glycerin monofatty acid ester with organic acid, transesterification of fat and oil with organic acid Alternatively, it can be obtained by reaction of glycerin, organic acid and fatty acid. Examples of the organic acid include acetic acid, lactic acid, succinic acid, diacetyltartaric acid, and citric acid. The constituent fatty acid of the glycerin organic acid fatty acid ester may be either a saturated fatty acid or an unsaturated fatty acid. As the glycerin organic acid fatty acid ester, different kinds of organic acids and fatty acids can be mixed and used. As the glycerin organic acid fatty acid ester used in the present invention, those in which the organic acid is succinic acid and diacetyltartaric acid are preferable from the viewpoint of texture, flavor and the like, and in particular, when the organic acid is diacetyltartaric acid, the water retention of the dough is improved. preferable. The fatty acid constituting these esters is preferably a saturated fatty acid such as stearic acid. The content of the polyglycerin-condensed ricinoleic acid ester in the powder oil is preferably 0.1 to 10.0% by weight, more preferably 0.5 to 5.0% by weight. Further, the content of the glycerin organic acid fatty acid ester in the powdered fat is preferably 0.01 to 10.0% by weight, more preferably 0.1 to 10.0% by weight. When the polyglycerin condensed ricinoleic acid ester content is less than 0.1% by weight, the effect of addition may not be sufficiently obtained, and when it exceeds 10.0% by weight, the flavor may be deteriorated. In addition, when the glycerin organic acid fatty acid ester content is less than 0.01% by weight, the emulsion stability after re-dissolution may be deteriorated. There is a risk that the mouthfeel of the food may be sticky, and the crispness and melting of the mouth may worsen. Moreover, the mixing ratio of the polyglycerin condensed ricinoleic acid ester and the glycerin organic acid fatty acid ester is preferably 1: 0.5 to 3, more preferably 1: 0.5 to 2 by weight.

  The powdered fats and oils used in the present invention are edible fats and oils, malto-oligosaccharides and lactose as powdered base materials, polyglycerin condensed ricinoleic acid esters and glycerin organic acid fatty acid esters as emulsifiers, and dry powdered O / W emulsions. can get. The O / W type emulsion can be obtained by first adding an oil phase to an aqueous phase, stirring the mixture with a homomixer or the like, and then homogenizing the mixture using a homogenizer or the like. When preparing the O / W type emulsion, the emulsifier may be contained in either or both of the aqueous phase and the oil phase. The powdered substrate can be used by adding to the aqueous phase. In preparing the O / W emulsion, the powdered substrate is preferably blended in an amount of 10 to 60% by weight. As a method for dry-pulverizing the O / W type emulsion, a generally known spray-drying method, vacuum freeze-drying method, vacuum drying method or the like can be used.

  The powdered fats and oils may further contain a fragrance, an antioxidant and the like. Moreover, other emulsifiers other than polyglycerol condensed ricinoleic acid ester and glycerol organic acid fatty acid ester can also be used together. As other emulsifiers, glycerin monofatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin and the like can be used, but glycerin monofatty acid ester and lecithin are preferable. When other emulsifiers other than polyglycerin condensed ricinoleic acid ester and glycerin organic acid fatty acid ester are used in combination, the proportion of the other emulsifier in the powdered fat is preferably 5 to 20% by weight.

  The dough for Chinese food of the present invention contains 0.5 to 20 parts by weight of the above-mentioned powdered fats and oils per 100 parts by weight of flour, preferably 1 to 10 parts by weight per 100 parts by weight of flour. If the amount of powdered oil is less than 0.5 parts by weight, the effect is not sufficiently exhibited, and if it exceeds 20 parts by weight, a good texture may be impaired. In particular, the content of powdered oils and fats is preferably 2 to 5% by weight in the case of dumplings, wontons, spring rolls and shumai, and in the case of wraps such as small dragon wrap and Chinese buns, 5 to 10% by weight is preferable.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
Examples 1-5, Comparative Examples 1-8
Powdered fats and oils were prepared from the oil phase and water phase shown below. The oil phase was prepared by adjusting the temperature of the oil to 70 ° C. and then adding an emulsifier. The aqueous phase was prepared by adjusting the temperature of water to 60 ° C. and adding a powdered substrate such as sugars or proteins. The oil phase was maintained at 70 ° C., the aqueous phase was maintained at 60 ° C., the whole amount of the oil phase was added to the aqueous phase while stirring with a homomixer, emulsified into an O / W type, and then 150 kgf / cm ^{2 with} a homogenizer. The mixture was homogenized by applying pressure, and after homogenization, it was pulverized with a spray dryer to obtain powdered fats and oils having the compositions shown in Table 1. 3 parts by weight of powdered fats and oils shown in Table 1, 35 parts by weight of water, and 2 parts by weight of sodium chloride were added per 100 parts by weight of wheat flour and mixed for 10 minutes with a mixer to obtain a dumpling dough. After rolling the obtained dough with a roller, it was cut out into a dumpling skin with a round shape. Moreover, the powdered fats and oils 4 were used to prepare dumpling skins with powdered fats and oils added in amounts of 0.1 and 25 parts by weight per 100 parts by weight of flour. Using this dumpling skin, dumplings made of minced meat, vegetables, seasonings and the like were wrapped to prepare dumplings, 10 of which were put in a plastic bag with a chuck and frozen for one week. After frozen storage, the state (crack, chipping, clouding, etc.) was evaluated. Moreover, this dumpling was cooked with a frying pan, and this was subjected to sensory evaluation with 10 panelists. It shows in Table 2 with the kind of powdered oil and fat which used the result.

* 1: Polyglycerin condensation degree 4, ricinoleic acid condensation degree 4
* 2: Sucrose stearate (HLB3)

(Table 2)

* 5: The hardness of the skin was evaluated by a sensory test with 10 panelists.
Evaluated that 8 or more out of 10 are good ... ◎
Evaluation that 5-7 out of 10 are good ...
Evaluation that 3 to 4 people out of 10 are good ... △
Evaluate that 8 or more out of 10 are not good ... ×
As evaluated.

* 6: The white turbidity of the product after frozen storage is compared visually.
White turbidity is not recognized ...
Turbidity is observed at the tip ...
White turbidity is observed throughout the pleats ...
As evaluated.

* 7: 10 bags are packed and observed after freezing for 1 week.
No damage such as cracks and chips ...
1 to 4 damages such as cracks and chips occurred.
Breakage such as cracks and chipping occurs in 5 or more pieces.
As evaluated.

Examples 6-10, Comparative Examples 9-16
Using powdered fats and oils shown in Table 1, per 100 parts by weight of flour, 8 parts by weight of powdered fats and oils, 12 parts by weight of sucrose, 1 part by weight of salt, 2.5 parts by weight of dry yeast, 1 part by weight of baking powder, 50 parts by weight of water And a Chinese bun dough was prepared by a conventional method, and the dough made of minced meat, vegetables and seasonings was wrapped with this dough and steamed to prepare a Chinese bun. In addition, using powdered fats and oils 4, doughs having 0.1 and 25 parts by weight of powdered fats and oils per 100 parts by weight of flour were prepared, and Chinese buns were similarly produced. This Chinese bun was stored in a refrigerator at 5 ° C. for 3 days. After storage, it was steamed for 15 minutes with a steamer, and this was subjected to sensory evaluation with 10 panelists. The results are shown in Table 3 together with the types of powdered fats and oils using the results.

(Table 3)

* 8: The feeling of wilting was evaluated by a sensory test with 10 panelists.
Eight or more out of 10 people evaluate that there is a shiritori ... ◎
It is evaluated that 5-7 out of 10 people have sushi ... ○
It is evaluated that 3 to 4 people out of 10 have a sushi ... △
Evaluated that 8 or more out of 10 people have no meaning ... ×

* 9: The crispness was evaluated by a sensory test with 10 panelists.
Eight out of 10 people say that crispness is good ... ◎
Evaluation that 5-7 out of 10 people are crisp ...
Out of 10 people, 3-4 people evaluated it as crisp ... △
Eight or more people out of 10 evaluate it as crisp ... ×

Claims (3)

Edible fats and oils, malto-oligosaccharides with a polymerization degree of 2 to 4 and lactose, and powdered fats and oils obtained by dry powderization of an O / W emulsion containing polyglycerin condensed ricinoleic acid ester and glycerin organic acid fatty acid ester as emulsifiers, The dough for Chinese foods characterized by containing 0.5-20 weight part. The dough for Chinese foods according to claim 1, wherein the ratio of maltooligosaccharide to lactose contained in the powdered fat is maltooligosaccharide: lactose = 80: 20 to 20:80 by weight ratio. The dough for Chinese foods according to claim 1 or 2, wherein the organic acid constituting the glycerin organic acid fatty acid ester contained in the powdered fat is diacetyltartaric acid.