JP2006067839A - Coating dough for jiaozi, jiaozi and method for cooking the jaozi - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide coating dough for jiaozi whose springy texture, juicy feeling and also crispy feeling are maintained after cooked: to provide jiaozi using the dough: and to provide a method for cooking the jiaozi. <P>SOLUTION: The coating dough for jiaozi comprises wheat flour, rice powder, quality-improving powder, oil and fat, and common salt, and contains 44-50 wt.% of moisture based on 100 wt.% of the flour body. The jiaozi is obtained through wrapping ingredients with the coating dough to shape the coated ingredients, steaming, cooling and freezing the shaped ingredients coated with the coating dough, and packaging the frozen dough-coated ingredients in a container for microwave oven use. The method for cooking the jiaozi comprises heating the jiaozi as it is after frozen or refrigerated, unpacking the container for microwave oven use, and putting toasted color on the jiaozi using a heated frying pan coated with oil. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention does not require water for cooking after freezing or refrigerated storage, and after cooking, the feeling of stickiness, juicy feeling and the texture of the crispy skin is maintained, and the dumplings using the skin, The cooking method is effective not only for general households but also for business use.

  Conventionally, as a means for preventing a decrease in texture due to hardening of dumpling skin, it contains 3 to 20% trehalose in a mass ratio with respect to the raw material powder and contains 1 to 20% fat and oil, and further processed as a raw material powder Blending starch in a mass ratio of 5 to 40% with respect to the whole raw material powder, further containing 1 to 10% of wheat protein in a mass ratio with respect to the processed starch to be added, and 0.1 to 1 in a mass ratio with respect to the raw material powder % Soy protein has been proposed (Japanese Patent Application Laid-Open No. 2004-141026).

In addition, dumplings with water adhering to the folds at least 2% to 80% (mass) relative to the total weight of the dumplings, to the outside of the dumplings, 2% moisture relative to the total weight
There has been proposed a frozen dumpling to which water is adhered so as to be ˜80% (mass) (Japanese Patent Laid-Open No. 2000-258518).
JP 2004-141026 A JP 2000-258518 A

  The cited document 1 is an invention for preventing hardening of the dumpling skin by adding various additives to the raw material powder, and the cited document 2 is a frozen storage of the finished dumpling. It is an invention to attach water immediately before.

  The inventor researched what is important for maintaining the texture after freezing or refrigerated storage for steamed dumplings, and as a result of trial and error, the moisture content in the kneading stage and the binding of moisture to the raw powder It has been confirmed that the state is an important factor, and the present invention has been completed, and the dumpling skin and the skin in which the texture of the crispy skin is maintained at the same time as the moist and juicy feeling after cooking An object of the present invention is to provide dumplings using sushi and a cooking method thereof.

  The dumpling skin of the present invention contains wheat flour, rice flour, quality-improved flour, oil and salt, and contains 44 to 50% by weight of water with respect to 100% by weight of the powder (claim) Item 1).

  When the water content is less than 44% by weight, it tends to harden with time, and the texture is lost due to the dryness. When the water content exceeds 50% by weight, the dough is too soft and the texture is not good. The workability of the machine was not good.

  According to the gyoza skin of the present invention, it is excellent in workability including machines, and even when dumplings are formed by wrapping, forming, steaming, cooling and freezing, an appropriate amount of water is maintained, and cooking thereafter The skin does not become hard or dry. In addition, by packaging the frozen dumplings in a microwave-resistant container, the moisture content does not decrease.

  The dumplings of the present invention are characterized in that the dumplings of the first aspect are wrapped with the dumpling skin, molded, steamed, cooled and frozen, and packaged in a microwave-resistant container (invention 2).

  The dumplings of the present invention are packaged in a microwave-resistant container, so that in distribution, freezing or refrigerated storage, the texture is maintained without causing a change over time such as a decrease in water content, and the cooking method described later It can be effectively implemented.

  In the cooking method of the present invention, after the frozen dumpling according to claim 2 is frozen or refrigerated, the dumpling is heated as it is in a microwave oven, and then the microwaveable container is unwrapped and heated in a cooking pan filled with cooking oil. (Claim 3).

  In the cooking method of the present invention, dumplings that are packaged in a microwave-resistant container are heated by a microwave oven. The heating by the microwave oven heats the internal components forming the dumplings, and at the same time prevents the dissipation of moisture. Therefore, the texture of the crispy skin after baking is maintained at the same time as the moist and juicy feeling.

  After that, the microwave oven-resistant container is unwrapped and baked with a heated frying pan soaked with cooking oil. Cooking time is shortened and water is not used for cooking. There is no failure in adjusting and heating time.

  According to the dumpling skin of the present invention, excellent workability including machine, moderate moisture is retained even in the case of dumplings, and the cooked dumplings have a crisp and juicy feeling as well as a crispy skin food A feeling is maintained and according to the cooking method of this invention, while cooking time is shortened, since the water is not used, the texture reduction of the dumpling by the failure of the conventional water control, heating control, and overheating time can be prevented.

  Below, an example of the manufacturing process of the dumpling skin and dumpling in this invention is described. First, raw materials including water are weighed, followed by dough kneading (12 minutes), dough shaping (thickness 6 mm) and die cutting using a vertical mixer.

  Subsequent filling of the ingredients is done using an automatic molding machine with the weight of the ingredients 12g and skin 8g, and the resulting dumplings are steamed (97 ° C, 8 minutes) and cooled (core temperature 38 ° C or less) After freezing (−18 ° C. or lower) and passing through a metal detector, the 12 dumplings were packaged in a microwaveable tray and a microwaveable container, and the process was completed. After that, it is stored frozen or refrigerated in a timely manner in the distribution process, at home, in stores.

Various examples of water and raw materials at the time of manufacturing the skin are shown below.

  Example A is a general case where 33% by weight of water, 0.6% by weight of sodium chloride and 2.0% by weight of fats and oils are used for 100% by weight of the quasi-strong wheat flour as the main raw material. In each of the following examples, the total of semi-strong or strong wheat flour, rice flour, starch, cellulose powder, and quality-improved powder is 100% by weight of powder, and the amount of water added is 100% by weight with respect to 100% by weight of the powder. It represents as. Moreover, the addition amount of salt and fats and oils is the same in all examples.

  Examples B to L are cases in which quasi-strong flour is used as wheat flour, the composition ratio of the powder is changed, and the amount of water added is changed. That is, in Example B, when 36% by weight of water was added to 100% by weight of the total powder of 85% by weight of semi-strong wheat flour, 10% by weight of rice flour and 5% by weight of starch, Example C was the composition of the powder. When the ratio of water was changed to 38% by weight, the powder composition ratio was changed and the amount of water was changed to 40% by weight in Example D. %, Example F 44%, Example G 46%, Example H 48%, Example I 46%, Example J 48%, Example K 50% Example L is a case where it is 46 weight%.

  In addition, Examples M to O are cases in which strong flour is used as wheat flour, the component ratio of the powder is changed, and the amount of water added is changed. That is, in Example M, water was 48% by weight with respect to 100% by weight of the total powder of strong wheat flour 67% by weight, rice flour 30% by weight, cellulose powder 1.5% by weight and quality-improved powder 1.5% by weight. N is the case where the composition ratio of the powder is changed and the amount of water added is 50% by weight, and Example O is 47% by weight.

  The rice flour constituting the powder is for improving the water content of the dough and improving the binding between the raw material powder and water, and for obtaining a moist and succulent feeling after cooking. Cellulose powder (registered trademark “KC Flock” manufactured by Nippon Paper Chemicals Co., Ltd.) is for obtaining extensibility of the dough and preventing stickiness, and the quality-improved powder is enzyme-activated soybean. Contains corn flour, salt, and sugar, which are partially saccharified with flour as the main component, and is used to improve the mixing resistance, extensibility and mechanical resistance of the dough, and to obtain the bleaching and anti-aging effects of the dough.

  Next, an embodiment of the cooking method of the present invention will be described. When the dumplings (20 g × 12 pieces) packaged in the range-resistant container are stored frozen, the cooking oil is thinly added to the frying pan and heated with medium heat without adding water. In parallel, the packaged dumplings are heated in a microwave oven. The heating time is about 2 minutes and 40 seconds with a 500 W microwave oven and about 2 minutes with a 700 W microwave oven. Next, the package of dumplings heated in a microwave oven is unwound, transferred to the heated frying pan, covered, and baked on high heat for about 30 to 40 seconds.

  In addition, when the dumplings are stored refrigerated, the heating time by each microwave oven is shortened compared to the case of the frozen storage, about 1 minute 20 seconds with a 500 W microwave oven, and about 1 minute with a 700 W microwave oven. It is assumed that In addition, it is the same as that of making the grilling with a frying pan. The cooking time of the present invention is about one half of the conventional cooking time. Furthermore, since no water is used in any of the above-mentioned cooking, the texture of the dumplings is prevented from being reduced due to the failure of water, heat, and heating time.

Next, whether the operability of the machine in each of the above Examples A to O, the feeling of stickiness after cooking, and the feeling of crisp skin are obtained at the same time, or after heating in a microwave oven, the packaging is unwound and transferred to a frying pan. Table 2 below shows the cooking properties such as whether the skin is easily torn or whether the dumplings stick together or are difficult to remove by sticking to a frying pan, and the color tone of the baked dumplings.

  The target dumplings are the above-mentioned frozen dumplings (20g x 12). Conventionally, without using a microwave oven, add 80cc of water to a frying pan, 1 minute on medium heat, 5 minutes on low heat, total Heating for 6 minutes. On the other hand, Examples A to O were heated for 2 minutes in a 700 W microwave oven, and then heated for 40 seconds in a high heat frying pan for a total of 2 minutes and 40 seconds. The texture, cooking ability, and color tone were requested by 20 panelists who actually requested cooking and scored the score. The best score was 10 points, the score being the worst, and the average score. It is.

  Examples I, J, L, M, and O that contain good results, including machine workability, all include wheat flour, rice flour, and quality-improved flour, and further contain fat and salt. Met. Similarly, the results of good texture, cookability and color tone were also obtained in Examples I, K, N and O, which commonly contain wheat flour, rice flour and quality-improved flour, and further contain fat and salt. It was.

  Accordingly, when the amount of water added to the total powder of 100% by weight is considered, the texture, cooking characteristics, and less than 44% by weight of Examples E, D, C, B, and A with respect to the total powder of 100% by weight. It was confirmed that the score for the color tone was low, and the score for 44 to 50% by weight was high.

  Also, in any of the examples, the rice powder is less than 10% by weight of the total powder, and the points regarding the texture, cooking property, and color tone in Examples E, D, C, B, and A are low. It was confirmed that the score when the amount of flour was adjusted to 20 to 35% by weight was high. However, in the case of Example K in which the amount of rice flour was increased to 40% by weight, there were difficulties in workability of the machine.

  Moreover, according to the cooking method of this invention, the cooking time of a steamed dumpling can be shortened to about 1/2 of the past. Therefore, it is most suitable as a cooking method for business use, in which it is desired not only for general households, but also for quickly providing products to customers.

  Furthermore, since the dumpling of the present invention does not require water for baking, it can be cooked together with okonomiyaki etc. by covering the upper part on the iron plate.

  In addition, after wrapping the ingredients with the dumpling skin of the present invention and molding and steaming, pre-baked, cooled, frozen and packaged in a microwave-resistant container, and then heated in a microwave oven as it is and then eaten The texture of crisp skin is obtained at the same time as the feeling and juiciness.

Claims (3)

A dumpling skin comprising wheat flour, rice flour, quality-improved flour, fats and oils, and containing 44 to 50% by weight of water with respect to 100% by weight of the powder. A dumpling characterized in that the dumplings are wrapped with the skin of the dumpling according to claim 1, molded, steamed, cooled and frozen, and packaged in a microwave-resistant container. A dumpling according to claim 2, wherein the dumpling according to claim 2 is frozen or refrigerated, heated in a microwave oven as it is, and then unpacked in a microwave-resistant container and then baked with a heated frying pan filled with cooking oil. Cooking method.