CN1720806B - Butter, dumpling or shao-mai and manufacturing method therefor - Google Patents
Butter, dumpling or shao-mai and manufacturing method therefor Download PDFInfo
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- CN1720806B CN1720806B CN2005100781149A CN200510078114A CN1720806B CN 1720806 B CN1720806 B CN 1720806B CN 2005100781149 A CN2005100781149 A CN 2005100781149A CN 200510078114 A CN200510078114 A CN 200510078114A CN 1720806 B CN1720806 B CN 1720806B
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Abstract
To provide fried jiaozi or fried meat dampling with no viscous deformation peculiar thereto, yielding crisp palate feeling and suppressed in the palate feeling's decline with time, to provide jiaozi for frying use or meat dampling for frying use as a raw material for the above food, to provide a method for producing the raw material, and to provide a batter for fried jiaozi or fried meat dampling.The batter for fried jiaozi or fried meat dampling comprises an aqueous solution containing a specific sort of starch such as sago starch, a lipophilic emulsifier with 2-5 HLB and a thickening agent and containing no fat-and-oil. The method for producing the raw material for the fried jiaozi or fried meat dampling comprises the step(A) of preparing raw jiaozi or raw meat dampling with desired ingredients wrapped with noodle coat, the step(B) of coating the surface of the noodle coat with the batter, and the step(C) of steaming the raw jiaozi or raw meat dampling prepared in the step(B).
Description
Technical field
The present invention relates to not have fried dumpling and the peculiar pulling force of fried steamed dumplings (drawing I), can obtain crisp mouthfeel, though cross simultaneously the oil back through a few hours still can suppress fried dumpling that this mouthfeel reduces or fried steamed dumplings, as its raw-material butter (バ Star タ-) that is used for fried dumpling or is used for fried steamed dumplings, its manufacture method and is used for fried dumpling or fried steamed dumplings.
Background technology
Common fried dumpling and fried steamed dumplings are that living dumpling or living steamed dumplings is direct oily excessively, perhaps after the boiling excessively oil cook, can as fried foods such as schnitzel, croquette, tempura, before mistake oil, not carry out the material of wrapping up in of butter or bread flour etc. usually usually.Do not carry out such material of assisting, fried dumpling and fried steamed dumplings will with assist the material fried food different, can obtain crisp mouthfeel, and not have distinctive pulling force.
But, such fried dumpling and the fried steamed dumplings of not wrapping up in material usually, it can only keep this distinctive mouthfeel in the short time after oil is cooked excessively, and this mouthfeel reduces easily in time.Therefore, this is not suitable for adopting as delicatessen for example most the mistake in just edible supermarket of oil back a few hours, the chain store.
On the other hand, the butter for still suppressing fried food mouthfeel variation after a few hours after oil is cooked had excessively had a lot of motions in the past.For example proposed in the TOHKEMY 2003-164270 communique: the surface of musculus cutaneus food such as the dumpling that starch dispersion liquids such as the cornstarch that contains swelling agent, potato starch, sweet potato starch, wheaten starch, rice starch, tapioca, sago starch is attached to make, steamed dumplings, the manufacture method of the frying surface rind food of oil excessively then with musculus cutaneus parcel filling material.In addition, conduct emphasizes to wrap up in the butter that uses in the fried food of material mouthfeel at croquette, fried pork chop, fried beefsteak, tempura, fried minced chicken cutlet etc. in the TOHKEMY 2001-309758 communique, a kind of wheat flour, high amylose starches and hydrophilic emulsifier of being mixed with proposed, and the butter that is mixed with lipophilic emulsifier as required, and further proposed the coating this butter after excessively oil cook freezing more fried processing frozen food.
The oil food excessively that the butter that uses these documents to put down in writing obtains, can suppress to cook the variation of back mouthfeel, but can only obtain to wrap up in the crisp mouthfeel of material, be difficult to obtain the above-mentioned i.e. crisp mouthfeel of the fried dumpling of oil etc. excessively of material of not assisting usually, become food with common different mouthfeels such as fried dumpling.
In addition, the butter of above-mentioned document record for example is attached on the living dumpling, freezing then, during with the state transportation before oil is cooked excessively, might wrap up in peeling off of material easily.
In the TOHKEMY 2002-306140 communique, as the fried manufacture method of frying in shallow oil dumpling of oiling on the iron plate of frying pan etc., disclose will contain high amylose starches and contain emulsifying agent etc. as required smear applying material in dumpling wrapper outside and peripheral part thereof, carry out fried method then.
But this method is the method that is used to improve the sharp and clear mouthfeel of frying in shallow oil the distinctive skin of dumpling, though be dumpling equally, compares with oily excessively fried dumpling, and the mouthfeel that provide is different fully, can not obtain the distinctive mouthfeel of fried dumpling.
Summary of the invention
Problem of the present invention is to provide: do not have fried dumpling and the peculiar pulling force of fried steamed dumplings, crisp mouthfeel can be obtained, fried dumpling that this mouthfeel reduces in time or fried steamed dumplings can be suppressed simultaneously, as the butter that is used for fried dumpling or is used for fried steamed dumplings, its manufacture method and is used for fried dumpling or fried steamed dumplings of its raw material.
Another problem of the present invention is to provide: in fried dumpling of gained and fried steamed dumplings, can obtain above-mentioned mouthfeel and can suppress it and reduce in time, when before oil is cooked excessively, carrying out simultaneously the transportation of freezing back, the butter that is difficult to wrap up in that material peels off etc., be used for fried dumpling or be used for fried steamed dumplings, its manufacture method and be used for fried dumpling or fried steamed dumplings.
The inventor is for solving above-mentioned problem, further investigate, found that: the butter that must contain specific starch and particular emulsifier and thickener is attached on the musculus cutaneus of living dumpling or living steamed dumplings carries out boiling, butter itself is absorbed by musculus cutaneus easily like this, do not wrap up in the mouthfeel of material usually, promptly the common fried dumpling or the fried steamed dumplings of oil are same excessively with not dipping in butter, at least can obtain crisp good mouthfeel, simultaneously, can keep this good mouthfeel after crossing oily cooking, thereby finish the present invention.Also confirmed: above-mentioned butter is absorbed by musculus cutaneus easily, wraps up in material when therefore transporting and is difficult to peel off.
According to the present invention, a kind of butter that is used for fried dumpling or fried steamed dumplings is provided, and this butter by the lipophilic emulsifier that contains the starch that is selected from sago starch, tapioca, cornstarch, waxy corn, wheaten starch and their mixture, HLB 2-5, thickener but the not aqueous solution of oil-containing lipid forms.
In addition, according to the present invention, be provided for fried dumpling or be used for the manufacture method of fried steamed dumplings, this method comprises: prepare desirable filling material package to be wrapped up in and the living dumpling that obtains or the step (A) of living steamed dumplings with musculus cutaneus; Make above-mentioned butter be attached to the step (B) on the musculus cutaneus surface of living dumpling or living steamed dumplings; The step (C) that the living dumpling that makes in the step (B) or living steamed dumplings are carried out boiling.
And, according to the present invention, further provide to be used for fried dumpling or to be used for that fried steamed dumplings is crossed oil and the fried dumpling or the fried steamed dumplings that obtain with what obtain by above-mentioned manufacture method.
In addition, according to the present invention, also provide by the lipophilic emulsifier that contains the starch that is selected from sago starch, tapioca, cornstarch, waxy corn, wheaten starch and their mixture, HLB 2-5, thickener but the purposes of butter in making fried dumpling or fried steamed dumplings that form of the aqueous solution of oil-containing lipid not.
The specific embodiment
Below further describe the present invention.
Butter of the present invention is the butter that is used for fried dumpling or fried steamed dumplings, and by containing specific starch and particular emulsifier and thickener but the aqueous solution of oil-containing lipid does not form.
Butter of the present invention is employed must starch to be a kind or the multiple starch that is selected from sago starch, tapioca, cornstarch, waxy corn and wheaten starch.
In the above-mentioned starch, consider, most preferably use sago starch from the angle of the special mouthfeel excellence of fried dumpling or the peculiar hope of fried steamed dumplings.The common for example average grain diameter of this sago starch is that 35-50 μ m, amylose content are about 26% starch.
The chemical starch that above-mentioned necessary starch is preferably handled through crosslinked, oxidation etc. is in order further to improve desirable mouthfeel, preferred especially ether crosslinked starch.
In order to reach desirable effect, for butter of the present invention, above-mentioned must starch contain proportional can suitably the selection, usually, be 10-40 quality % with respect to the butter total amount, preferred especially 15-40 quality %, further preferred 20-40 quality %.
In the scope of the harmless desired effect of the present invention, must can also mix other starch the starch except that above-mentioned in the butter of the present invention.But, using amylose content is 50% or the butter of above high amylose starches, described later cross oil before, butter is absorbed insufficiently by musculus cutaneus, and when oil is cooked excessively, adhesion easily between fried dumpling or the fried steamed dumplings, after crossing oil, when the fried dumpling of this adhesion or fried steamed dumplings are separated, musculus cutaneus takes place easily peel off, become the reason that commodity value reduces easily, thus not preferred.
Usually, the wheat flour that mixes in the butter of fried food causes the desirable mouthfeel of the present invention to reduce easily, therefore preferably is not mixed with wheat flour.
Employed in the butter of the present invention must emulsifying agent be HLB 2-5, the lipophilic emulsifier of preferred 3-5.Such lipophilic emulsifier is to resemble the emulsifying agent that butter of the present invention seldom uses in the aqueous solution of oil-containing lipid not so usually.
The HLB of above-mentioned necessary emulsifying agent surpasses at 5 o'clock, and musculus cutaneus absorbs butter to be reduced, and is difficult to obtain desirable effect.This lipophilic emulsifier for example has: a fatty acid glyceride, the HLB poly-glycerine fatty acid ester in above-mentioned scope etc.
In order to obtain desirable effect, in the butter of the present invention, the lipophilic emulsifier of HLB 2-5 contain proportional can suitably the selection, be 0.1-5.0 quality % with respect to the butter total amount usually, preferred especially 0.5-3.0 quality %.
In the scope of the harmless desired effect of the present invention, can contain lipophilic emulsifier other emulsifying agent in addition of above-mentioned HLB 2-5 in the butter of the present invention.For example further contain two fatty acid glycerides, poly-glycerine fatty acid ester that HLB is higher than above-mentioned scope, sucrose fatty ester etc. in right amount, thus, though musculus cutaneus to some reductions that are absorbed with of butter, can improve crisp mouthfeel sometimes.At this moment, other emulsifying agent contain proportional can in the scope of the harmless desirable effect of the present invention, suitably the selection, be 3.0 quality % or following with respect to the butter total amount usually.
As long as the thickener that uses in the butter of the present invention can make butter of the present invention be attached to musculus cutaneus fully, xanthan gum, サ イ リ ウ De シ-De ガ system, guar gum, tamarind gum, carragheen etc. are for example arranged, xanthan gum, サ イ リ ウ De シ-De ガ system, guar gum obtain desirable effect easily, thereby preferred especially.
For obtaining desirable effect, in the butter of the present invention thickener contain proportional can suitably the selection, be 0.1-5.0 quality % with respect to the butter total amount usually, preferred especially 0.5-3.0 quality %.
Butter of the present invention can by with above-mentioned must composition, in the scope of the harmless desired effect of the present invention, can be mixed into other composition in the butter, flavoring etc. as required usually and be dissolved in the water and obtain.If at this moment be mixed with the grease class, desirable effect is reduced.
The water yield can consider that the desirable effect of the present invention suitably selects, so that above-mentionedly must reach above-mentioned preferred mixed proportion by composition, is generally about 45-89.8 quality %, about preferred 47-89 quality %.
The manufacture method that is used for fried dumpling or is used for fried steamed dumplings of the present invention comprises: prepare desirable filling material package to be wrapped up in and the living dumpling that obtains or the step (A) of living steamed dumplings with musculus cutaneus; Make above-mentioned butter be attached to the step (B) on the musculus cutaneus surface of living dumpling or living steamed dumplings; The step (C) that the living dumpling that makes in the step (B) or living steamed dumplings are carried out boiling.
In the step (A), living dumpling or living steamed dumplings are so long as wrap up in desirable filling material package and the common living dumpling or the living steamed dumplings that obtain get final product with musculus cutaneus, and the kind of its size, form, filling material is not particularly limited.Musculus cutaneus is so long as can be used for the musculus cutaneus of dumpling, steamed dumplings usually and get final product.
In the step (B), when above-mentioned butter is attached to the musculus cutaneus surface of living dumpling or living steamed dumplings, can be by for example living dumpling or living steamed dumplings being impregnated in the above-mentioned butter, or use the method for butter being smeared or sparged the roughly whole surface of living dumpling or living steamed dumplings musculus cutaneus according to conventional method to carry out.
In the manufacture method of the present invention, in order to make musculus cutaneus carry out step (B) before to the absorption of butter and the adhering to more abundant carrying out of butter and carrying out aftermentioned step (C), but, also step (B) can be placed on step (C) and carry out afterwards in order to obtain of the present inventionly to be used for fried dumpling or to be used for fried steamed dumplings or fried dumpling or fried steamed dumplings.
Step (C) is to have dipped in the living dumpling of butter or the step that living steamed dumplings carries out boiling in the step (B), and conditions of cooking can suitably be selected to be undertaken by the condition that boiling makes musculus cutaneus fully absorb butter.But boiling 3-10 minute usually.
Here, musculus cutaneus absorbs the situation that butter for example can make itself and common fried food dip in butter and compares, by visualization, for example the musculus cutaneus surface all or many places inequality or the too much state of butter arranged in the very big scope, the musculus cutaneus surface state is not roughly uniform state, and this just we can say that musculus cutaneus is inadequate to the absorption of butter.
In the manufacture method of the present invention, step (C) can also be carried out freezing step (D) with known freezing conditions that can freezing circulation afterwards.By this step (D), can obtain can be freezing circulation, freezing, be used for fried dumpling or be used for fried steamed dumplings.
Freezing like this to be used for fried dumpling or to be used for fried steamed dumplings be to carry out freezingly under the part of butter or most of state that is absorbed by musculus cutaneus, can effectively suppress peeling off of butter when therefore transportation waits.
Fried dumpling of the present invention or fried steamed dumplings can obtain the manufacture method by the invention described above be used for fried dumpling or be used for fried steamed dumplings or freezing be used for fried dumpling or be used for fried steamed dumplings excessively oil obtain.
Crossing oil carries out with the edible oil of 160-190 ℃ of left and right sides temperature usually.
Gained fried dumpling of the present invention or fried steamed dumplings approach not dip in butter promptly oily excessively common fried dumpling or fried steamed dumplings, and pulling force is few, can obtain crisp unique mouthfeel, and the continuation of its mouthfeel is good.
The butter that is used for fried dumpling or fried steamed dumplings of the present invention must contain specific starch and specific emulsifying agent and thickener, therefore by this butter being attached to living dumpling or living steamed dumplings carries out boiling etc., butter itself is easy to be absorbed by musculus cutaneus, do not wrap up in the mouthfeel of material usually, can provide can access with non-cohesive butter promptly excessively oil common fried dumpling or the fried dumpling and the fried steamed dumplings of fried steamed dumplings good taste same, that pulling force is few, crisp.
Of the present inventionly be used for fried dumpling or be used for fried steamed dumplings using above-mentioned butter to carry out boiling to wait and make, therefore, when for example transporting, be difficult to wrap up in material and peel off etc. as frozen food, in the supermarket or chain store when waiting oil to cook, obtain the product of even mouthfeel easily.
Fried dumpling of the present invention or fried steamed dumplings with adopted above-mentioned butter be used for fried dumpling or be used for fried steamed dumplings carried out oil obtain, therefore, even when for example in the hot storage cabinet of chain store etc., storing, also can obtain fried dumpling or fried steamed dumplings is peculiar, pulling force is few, crisp good taste, can suppress this mouthfeel variation in time simultaneously.
Embodiment
With comparative example the present invention further is elaborated by the following examples, but the present invention is not limited by these embodiment.
Embodiment 1-8, comparative example 1-4
Ready made filling for dumplings with commercially available dumpling wrapper parcel, is made living dumpling.Then prepare the butter of forming shown in the table 1, living dumpling is flooded the several seconds in this butter, boiling is 10 minutes then.With the dumpling after the boiling that obtains-18 ℃ freezing, preserved 24 hours, then with 180 ℃ edible oil excessively oil cook, make fried dumpling.
For obtain freezing after dumpling, fried dumpling and the state when crossing oil carry out following evaluation test.The result is as shown in table 2.
＜mouthfeel evaluation 〉
After 3 hours, ask 6 professional evaluation personnel to taste the fried dumpling that obtains immediately or in keeping under the condition of 70 ℃ of temperature after crossing oily cooking, estimate according to following benchmark.The result gets whole evaluation personnel's mean value.Evaluation is promptly directly that living dumpling is oily excessively not dip in butter, serves as the contrast benchmark with the mouthfeel of the fried dumpling behind oil.
With contrast benchmark equal mouthfeel be 5 minutes; Comparison is poor slightly according to the mouthfeel of benchmark, but mouthfeel still good be 4 minutes; Comparison is poor according to the mouthfeel of benchmark, feels pulling force, but is 3 minutes as the acceptable mouthfeel of fried dumpling; The mouthfeel that butter is wrapped up in material is strong, and as the mouthfeel difference of fried dumpling is 2 minutes; The mouthfeel that butter is wrapped up in material is strong, and what more feel pulling force is 1 minute.
＜musculus cutaneus absorbs the evaluation of butter 〉
The state on the dumpling wrapper surface after the boiling of visualization gained, what can be observed infiltration is zero, fail to observe infiltration for *.
＜wrap up in the material evaluation of peeling off 〉
Dumpling with 17 gained after freezing is packed as 1 test group, preserves 3 days in reach in freezer then.Carrying out fall-down test, imitating in transit vibration, measuring the damaged quality of wrapping up in material then with this.Quality means more at most wraps up in that material is easy more to be peeled off.
State evaluation during＜mistake oil 〉
What cross that oil the time do not observe between the dumpling adhesion mutually is zero, cross observe when take out from oil the oil back adhesion for *.
Claims (8)
1. the paste sauce that is used for fried dumpling or fried steamed dumplings, the lipophilic emulsifier of the HLB 2-5 of its starch by 10-40 quality % being selected from sago starch, tapioca, cornstarch, waxy corn, wheaten starch and their mixture, 0.1-5.0 quality %, the thickener of 0.1-5.0 quality % are dissolved in the water yield to be 45-89.8 quality % and not to form in the aqueous solution of oil-containing lipid, and wherein the total amount of each composition is 100 quality %.
2. it is high amylose starches and/or wheat flour more than 50% that the paste sauce of claim 1, this paste sauce do not contain amylose content.
3. the paste sauce of claim 1, this paste sauce also contain and are selected from emulsifying agent two fatty acid glycerides, poly-glycerine fatty acid ester, sucrose fatty ester and their mixture, HLB 7-16.
4. be used for fried dumpling or be used for the manufacture method of fried steamed dumplings, this method comprises the steps:
Preparation is wrapped up in required filling material package with musculus cutaneus and the living dumpling that obtains or the step (A) of living steamed dumplings;
Make the paste sauce of claim 1 be attached to the step (B) on the musculus cutaneus surface of living dumpling or living steamed dumplings;
The step (C) that the living dumpling that makes in the step (B) or living steamed dumplings are carried out boiling.
5. the manufacture method of claim 4 in step (C) afterwards, further comprises freezing step (D).
6. be used for fried dumpling or be used for fried steamed dumplings, its manufacture method by claim 4 obtains.
7. fried dumpling or fried steamed dumplings, with claim 5 be used for fried dumpling or be used for fried steamed dumplings cross oil and obtain.
8. the purposes of the described paste sauce of claim 1 in making fried dumpling or fried steamed dumplings.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP176043/04 | 2004-06-14 | ||
| JP2004176043A JP4340588B2 (en) | 2004-06-14 | 2004-06-14 | Batter, fried dumplings or fried baked goods, manufacturing method thereof, fried dumplings or fried baked goods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1720806A CN1720806A (en) | 2006-01-18 |
| CN1720806B true CN1720806B (en) | 2010-06-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2005100781149A Active CN1720806B (en) | 2004-06-14 | 2005-06-14 | Butter, dumpling or shao-mai and manufacturing method therefor |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP4340588B2 (en) |
| CN (1) | CN1720806B (en) |
| HK (1) | HK1085620A1 (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4861889B2 (en) * | 2006-05-02 | 2012-01-25 | 松谷化学工業株式会社 | Wings with dumplings and method for producing the same |
| JP5155234B2 (en) * | 2009-04-02 | 2013-03-06 | テーブルマーク株式会社 | Gyoza production method |
| CN102660033B (en) * | 2012-05-30 | 2013-08-07 | 黑龙江北大荒斯达奇生物科技有限公司 | Preparation method for sago starch modified by xanthan gum |
| JP5265821B1 (en) * | 2013-01-28 | 2013-08-14 | 日本食品化工株式会社 | Oil processed starch and method for producing the same |
| WO2016199882A1 (en) * | 2015-06-12 | 2016-12-15 | 味の素株式会社 | Frozen dumpling and production method therefor, container for frozen dumpling, and packaging for frozen dumpling |
| CN105410975A (en) * | 2015-12-29 | 2016-03-23 | 广西大学 | Bamboo meal fumigated Guangdong type purple sweet potato steamed dumpling health food |
| JP7282479B2 (en) * | 2017-08-31 | 2023-05-29 | 株式会社Ｊ－オイルミルズ | Composition for grilled gyoza wings |
| JP6912977B2 (en) * | 2017-09-05 | 2021-08-04 | 昭和産業株式会社 | Fried food mix and fried food manufacturing method |
| CN107616536A (en) * | 2017-09-30 | 2018-01-23 | 天津科技大学 | Ground rice fries the preparation method of dumpling |
| WO2020004632A1 (en) * | 2018-06-29 | 2020-01-02 | 味の素株式会社 | Frozen gyoza and method for producing same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6265005B1 (en) * | 1998-04-24 | 2001-07-24 | Newly Weds Foods, Inc. | Coating composition for foods and method of improving texture of cooked foods |
-
2004
- 2004-06-14 JP JP2004176043A patent/JP4340588B2/en not_active Expired - Fee Related
-
2005
- 2005-06-14 CN CN2005100781149A patent/CN1720806B/en active Active
-
2006
- 2006-05-19 HK HK06105818.3A patent/HK1085620A1/en unknown
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6265005B1 (en) * | 1998-04-24 | 2001-07-24 | Newly Weds Foods, Inc. | Coating composition for foods and method of improving texture of cooked foods |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1720806A (en) | 2006-01-18 |
| JP2005348699A (en) | 2005-12-22 |
| HK1085620A1 (en) | 2006-09-01 |
| JP4340588B2 (en) | 2009-10-07 |
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