JP2007049903A - 餃子様食品及びその製造法 - Google Patents
餃子様食品及びその製造法 Download PDFInfo
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- JP2007049903A JP2007049903A JP2005235119A JP2005235119A JP2007049903A JP 2007049903 A JP2007049903 A JP 2007049903A JP 2005235119 A JP2005235119 A JP 2005235119A JP 2005235119 A JP2005235119 A JP 2005235119A JP 2007049903 A JP2007049903 A JP 2007049903A
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- food
- ingredients
- cheese
- dumpling
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- Granted
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- 235000013305 food Nutrition 0.000 title claims abstract description 70
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 239000004615 ingredient Substances 0.000 claims abstract description 55
- 235000013351 cheese Nutrition 0.000 claims abstract description 48
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 39
- 235000009566 rice Nutrition 0.000 claims abstract description 39
- 239000000463 material Substances 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims 5
- 240000007594 Oryza sativa Species 0.000 abstract description 34
- 239000011248 coating agent Substances 0.000 abstract 3
- 238000000576 coating method Methods 0.000 abstract 3
- 235000013339 cereals Nutrition 0.000 abstract 2
- 210000001584 soft palate Anatomy 0.000 abstract 1
- 235000013575 mashed potatoes Nutrition 0.000 description 20
- 238000000034 method Methods 0.000 description 11
- 235000011194 food seasoning agent Nutrition 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 9
- 235000010746 mayonnaise Nutrition 0.000 description 7
- 239000008268 mayonnaise Substances 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 230000001771 impaired effect Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 235000002245 Penicillium camembertii Nutrition 0.000 description 1
- 235000002233 Penicillium roqueforti Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000021383 camembert cheese Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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Abstract
【解決手段】 餅様食品及びチーズを含む具材を澱粉を主体とした穀粉をこねて薄く延ばした皮の内部にくるんだことを特徴とするもの。この食品は、細かくした餅様食品と細かくしたチーズとの混合物を含んでいる具材を澱粉を主体とした穀粉をこねて薄く延ばした皮の内部にくるんで得られる。また、好ましくは具材にピューレ材を更に含んでいる。
【選択図】 図1
Description
前記具材の餅様食品、チーズ及びピューレ材が略均一に混ざり合っていることを特徴とするものである。
前記具材が、細かくした餅様食品と細かくしたチーズとの混合物を含んでいることを特徴とする方法である。
Claims (6)
- 餅様食品及びチーズを含む具材を澱粉を主体とした穀粉をこねて薄く延ばした皮の内部にくるんだことを特徴とする餃子様食品。
- 前記具材として、ピューレ材を更に含み、
前記具材の餅様食品、チーズ及びピューレ材が略均一に混ざり合っていることを特徴とする請求項1に記載の餃子様食品。 - 餅様食品及びチーズを含む具材を澱粉を主体とした穀粉をこねて薄く延ばした皮の内部にくるんだ餃子様食品の製造法において、
前記具材が、細かくした餅様食品と細かくしたチーズとの混合物を含んでいることを特徴とする餃子様食品の製造法。 - 前記具材が、細かくした餅様食品と細かくしたチーズとに加えて、ピューレ材を更に含んだ混合物であることを特徴とする請求項3に記載の餃子様食品の製造法。
- 前記餅様食品が、餅米を主体とした混練物を凍結処理した後に破砕して細かくしたものであることを特徴とする請求項3又は4に記載の餃子様食品の製造法。
- 前記餃子様食品を喫食前に油ちょうする工程をさらに備えたことを特徴とする請求項3〜5の何れか1項に記載の餃子様食品の製造法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005235119A JP4753660B2 (ja) | 2005-08-15 | 2005-08-15 | 餃子様食品及びその製造法 |
Applications Claiming Priority (1)
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JP2005235119A JP4753660B2 (ja) | 2005-08-15 | 2005-08-15 | 餃子様食品及びその製造法 |
Publications (2)
Publication Number | Publication Date |
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JP2007049903A true JP2007049903A (ja) | 2007-03-01 |
JP4753660B2 JP4753660B2 (ja) | 2011-08-24 |
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JP2005235119A Active JP4753660B2 (ja) | 2005-08-15 | 2005-08-15 | 餃子様食品及びその製造法 |
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JP (1) | JP4753660B2 (ja) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102008010933A1 (de) | 2007-02-28 | 2008-09-25 | Denso Corp., Kariya | Spiralverdichter und Herstellungsverfahren dafür |
JP2010148395A (ja) * | 2008-12-24 | 2010-07-08 | Showa Sangyo Co Ltd | 包皮食品の製造方法および包皮食品 |
KR101937102B1 (ko) * | 2018-08-10 | 2019-01-09 | 마영모 | 퐁듀 치즈 만두 및 이의 제조방법 |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5931660A (ja) * | 1982-08-13 | 1984-02-20 | Snow Brand Milk Prod Co Ltd | 可塑性を保有するチ−ズ餅 |
JPS62100254A (ja) * | 1985-10-28 | 1987-05-09 | Toshiko Kayama | 餅入りギョーザ |
JPH0172091U (ja) * | 1987-11-04 | 1989-05-15 | ||
JPH0369212A (ja) * | 1989-08-08 | 1991-03-25 | Nec Corp | プログラマブル・カウンタ回路 |
JPH03285663A (ja) * | 1990-03-31 | 1991-12-16 | Tomio Tsukada | ギョウザ |
JPH0646492U (ja) * | 1992-12-02 | 1994-06-28 | 多恵子 生田 | もちピザ |
JPH06277012A (ja) * | 1993-03-30 | 1994-10-04 | Snow Brand Milk Prod Co Ltd | 新規な揚げ物およびその製造方法 |
JPH11221058A (ja) * | 1998-02-10 | 1999-08-17 | Seiji Kobayashi | 餃子食材セット |
JP2004180639A (ja) * | 2002-12-06 | 2004-07-02 | Sakura Foods:Kk | 食品用の耐熱性保形剤 |
-
2005
- 2005-08-15 JP JP2005235119A patent/JP4753660B2/ja active Active
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5931660A (ja) * | 1982-08-13 | 1984-02-20 | Snow Brand Milk Prod Co Ltd | 可塑性を保有するチ−ズ餅 |
JPS62100254A (ja) * | 1985-10-28 | 1987-05-09 | Toshiko Kayama | 餅入りギョーザ |
JPH0172091U (ja) * | 1987-11-04 | 1989-05-15 | ||
JPH0369212A (ja) * | 1989-08-08 | 1991-03-25 | Nec Corp | プログラマブル・カウンタ回路 |
JPH03285663A (ja) * | 1990-03-31 | 1991-12-16 | Tomio Tsukada | ギョウザ |
JPH0646492U (ja) * | 1992-12-02 | 1994-06-28 | 多恵子 生田 | もちピザ |
JPH06277012A (ja) * | 1993-03-30 | 1994-10-04 | Snow Brand Milk Prod Co Ltd | 新規な揚げ物およびその製造方法 |
JPH11221058A (ja) * | 1998-02-10 | 1999-08-17 | Seiji Kobayashi | 餃子食材セット |
JP2004180639A (ja) * | 2002-12-06 | 2004-07-02 | Sakura Foods:Kk | 食品用の耐熱性保形剤 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102008010933A1 (de) | 2007-02-28 | 2008-09-25 | Denso Corp., Kariya | Spiralverdichter und Herstellungsverfahren dafür |
JP2010148395A (ja) * | 2008-12-24 | 2010-07-08 | Showa Sangyo Co Ltd | 包皮食品の製造方法および包皮食品 |
KR101937102B1 (ko) * | 2018-08-10 | 2019-01-09 | 마영모 | 퐁듀 치즈 만두 및 이의 제조방법 |
Also Published As
Publication number | Publication date |
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JP4753660B2 (ja) | 2011-08-24 |
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