JP2007267687A - Method for producing jiaozi (chinese dumpling) - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fried jiaozi, especially frozen fried jiaozi, excellently retaining palate feeling of fried jiaozi after frying. <P>SOLUTION: This method for producing the fried jiaozi comprises frying jiaozi through interposing oil and fat with a melting point of ≥50°C between at least part of a skin surface of jiaozi and a heated surface. The oil and fat is preferably palm exceeding hardened oil or rapeseed exceeding hardened oil, and it is all right to pour into a heated surface, the powders of the oil and fat together with solution (burr solution) made by melting starch in water. In the case of reheating jiaozi once getting cold using a microwave oven or putting in a microwave oven after bringing to frozen jiaozi, the jiaozi has less deterioration of crispy feeling compared to just fried jiaozi. Furthermore, the jiaozi gives no bad influence to palate feeling of a dough part excluding a fried surface and is excellent in being extremely easily made. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

    The present invention relates to a method for producing dumplings.

With the diversification of food, in recent years, frozen baked dumplings have become commercially available. This is a frozen food that freezes the baked dumplings, and consumers can taste savory baked dumplings without using fire by thawing and heating them using a microwave oven at home. It is very convenient.
However, as compared with the dumplings immediately after baking, the thawing after freezing inevitably loses the crispy texture (crispy feeling) on the baked surface, resulting in a soft texture.
As a technique for maintaining a crispy feeling after thawing, for example, Patent Document 1 (Japanese Patent Laid-Open No. 3-30651) blends fats and oils with a melting point of 50 to 90 ° C. into a flour dough dough for deep-fried dumplings, deep-fried sweet potatoes, etc By doing this, it is disclosed that it is possible to maintain a favorable crispy and crisp texture even after a long time has passed since oiling. However, when this is applied to grilled dumplings, the mouth melts and the texture becomes worse.
Patent Document 2 (Japanese Patent Application Laid-Open No. 10-80255) discloses a dough prepared by kneading a dough material containing a fat and oil having a melting point of 40 to 60 ° C. and a starch that has been subjected to heat-moisture treatment different from pregelatinized starch in a reduced pressure environment. It is disclosed that the crispy feeling after freezing and thawing is good by being used for the skin of the skin. However, it is necessary to use uncommon starch and an apparatus for kneading under reduced pressure is required.
Patent Document 3 (Japanese Patent Application Laid-Open No. 08-000233) is close to freshly baked even if it is thawed and cooked with microwaves or the like after thawing frozen baked dumplings by putting microcapsules containing fats and oils in a noodle band. Disclose that the texture can be maintained.

By the way, baking of dumplings is usually performed by arranging several to a dozen or so pieces in an orderly manner in a frying pan or the like, but during baking, a solution in which potato starch or flour is dissolved in water (burr liquid) is baked. It is a common practice in Chinese restaurants and the like to connect the bottom surfaces of individual dumplings with a thin layer (burr) produced by a burr liquid by pouring the surface. The burr portion is moderately burnt and fragrant, and it is evaluated that it does not fall apart during transportation due to the connection, and it is also applied to frozen baked dumplings.
Patent Document 4 (Japanese Patent Application Laid-Open No. 06-245740) is to suppress deterioration of the texture when steamed and thawed after freezing by baking an emulsified emulsion containing cereal flour on the bottom surface of dumplings. . However, there are cases where a burr with a crispy feeling cannot be created.
Patent Document 5 (Japanese Patent Application Laid-Open No. 2005-137296) discloses that a good linked dumpling can be obtained by using a specific emulsified liquid for a burr liquid that does not have grain flour. There is no description about feeling.

JP-A-3-30651 Japanese Patent Laid-Open No. 10-80255 Japanese Patent Laid-Open No. 08-000233 Japanese Patent Laid-Open No. 06-245740 JP 2005-137296 A

    This invention made it a subject to manufacture the grilled dumpling which maintains the favorable food texture of the grilled dumpling after baking, especially frozen baked dumpling.

As a result of diligent research, the present inventors surprisingly, especially by freezing oil and fat having a melting point of 50 ° C. or higher between the skin of the dumpling and the heating surface during baking of the dumpling, Even when thawed, the texture close to freshly baked can be maintained, and since the specific ingredients such as high melting point oils and microcapsules are not blended in the entire skin dough, the texture on the dough part other than the fired surface The present inventors have obtained the knowledge that the product is excellent without causing adverse effects, and have completed the present invention.
That is, the present invention
A method for producing dumplings, characterized in that baking of dumplings is carried out by interposing an oil with a melting point of 50 ° C. or higher between at least part of the surface of the dumplings and the heating surface. (1)
2. The method for producing dumplings according to 1, wherein a fat and oil powder having a melting point of 50 ° C. or higher is poured onto a heating surface together with a liquid in which starch is dissolved in water (burr liquid). (2)
2. The method for producing dumplings according to 1, wherein an oil and fat powder having a melting point of 50 ° C. or higher is adhered to the bottom surface of the dumpling skin and then baked. (3)
The manufacturing method of the dumpling of 1-3 whose melting | fusing point of fats and oils is 55 degreeC or more. (4)
The method for producing dumplings according to 1 to 3, wherein the fat is an extremely hardened oil of palm oil and / or an extremely hardened oil of rapeseed oil. (5)
A composition for preparing a burr liquid obtained by mixing starches and fat powder having a melting point of 50 ° C. or higher. (6)
Is the main point.

    The dumplings are not particularly limited as long as they are generally called dumplings, and are a variety of tools wrapped in a dumpling skin and baked by placing the baking surface on the heating surface.

When baking dumplings, oil and fat having a melting point of 50 ° C. or higher are interposed between at least a part of the skin surface of the dumplings and the heating surface. For example, in general baking of dumplings, after applying fats and oils to a heating surface such as a frying pan, dumplings are placed and fired, but fats and oils having a melting point of 50 ° C. or more can be used as the applied fats and oils. As another method, after attaching a powdered oil and fat having a melting point of 50 ° C. or higher to the bottom surface of the dumplings before baking the fat, this may be placed on the heating surface and fired. If the fats and oils to be interposed are edible, the higher the melting point, the better. The temperature is 50 ° C. or higher, preferably 55 ° C. or higher, more preferably 58 ° C. or higher. Specific examples include extremely hardened oil of refined palm oil (melting point: about 58 ° C.) and extremely hardened oil of rapeseed oil (melting point: about 65 ° C.).
The amount of fat when the fat powder is adhered is 0.05 to 0.3 g, preferably 0.1 to 0.2 g per standard dumpling (20 g), that is, 2.5 to 2.5 g for the dumpling. % To 15%, preferably 5% to 10%. This can also be used as a guide when applying to the heated surface. If the amount is too small or too large, the effect of the present invention will be poor.

As another method of interposing such a high melting point oil or fat, there is a method of pouring a powdery oil or fat having a melting point of 50 ° C. or higher onto a heating surface together with a liquid in which starch is dissolved in water (burr liquid). The burrs are not particularly limited as long as the starch-containing flours such as potato starch, potato starch, and wheat flour are dissolved in water. Specifically, the powdered fats and oils are mixed / It is advisable to pour the dispersed material onto the heating surface. Of course, the powders and powdered oils and fats may be mixed in advance, and water added thereto and stirred may be poured. The powdered fats and oils are not particularly limited as long as they are easy to handle, and for example, spherical oils having an average particle diameter of 0.35 mm and scaly oils can be suitably used.
The amount used is preferably 3 to 20% by weight based on the starch. More preferably, it is 5 to 15% by weight, and most preferably 7 to 10% by weight. If it exceeds 10% by weight, the baked portion tends to have a crunchy texture, and if it is less than 7% by weight, a crunchy texture tends to occur. 7 to 10% by weight is preferable because both are balanced. When the amount used is less than 3% by weight, the effect of the present invention is poor. When the amount used is more than 20% by weight, the effect of the present invention on the amount used is reduced, and when it exceeds 50% by weight, moisture loss during firing becomes worse. The texture also gets worse.
The powdered fats and oils, together with the burr, enter between the dumpling and the heating surface, and are baked by being interposed between at least a part of the dumpling skin surface and the heating surface.

    The baked gyoza obtained as described above is deteriorated in the crispy feeling compared to freshly baked when it is reheated once it has been cooled using a microwave oven or when it is frozen and thawed after being frozen. Less is. The reason for this is not always clear, but the internal structure of the skin changes due to the presence of high melting point oils and fats during baking, and it does not make it difficult for the texture to deteriorate when thawed by a microwave oven. It is thought. This effect is poor with liquid oil, and with solid fats such as lard, the sticky texture of the solid fat itself has an adverse effect. Unexpectedly, oils and fats having a melting point of 50 ° C. or higher exhibit the above-mentioned effects sufficiently without being sticky like the solid fats and impairing the melting of the mouth. When the burrs are used, the burrs between the dumplings are preferable because the crispy feeling is good. In addition, since the skin dough is not formulated with specific ingredients such as high melting point oils and microcapsules, it does not adversely affect the texture of the dough other than the fired surface, and can be carried out extremely easily It is a thing.

    The numerical values (parts,%) in the blending in the examples shown below represent weight standards.

Example 1
Eight raw dumplings (20 g / piece) obtained by a conventional method are arranged on a hot plate heated to 220 to 230 ° C. and baked for 1 minute, and then unishort K (3) in a burr solution in which 3 g of potato starch is dissolved in 60 g of water. Powdered refined palm oil Super hardened oil: Fuji Oil Co., Ltd. (trade name) 0.09 g of stirring and dispersed was poured from above the dumplings, covered from the top and baked for 4 minutes, then opened. The water was removed for 1 minute to obtain baked dumplings.
The amount of Unishort K was changed to 0.15 g, 0.21 g, 0.3 g, 0.45 g, 0.6 g, and 1.5 g.
Unishort K is a scaly powder that is made by refining refined palm oil, melting it completely, pouring it onto a cooled rotating drum, scraping and crushing the solidified oil and fat, and passing it through a 10-mesh sieve. is there. The melting point is 58.2 ° C. and the average particle size is 0.35 mm.
(Comparative Example 1)

Grilled dumplings were obtained in the same manner as in Example 1 without adding Unishort K to the burrs.
(Evaluation)

About the grilled dumplings obtained in the above Examples and Comparative Examples, the texture was evaluated for those that were ranged immediately after baking, 30 minutes after baking, and frozen at -30 ° C for 5 days. Range up was performed by heating 8 dumplings with a 500 W microwave oven for 3 minutes. The results are shown in Table 1. It can be seen that the examples have a better texture than the comparative examples, and in particular, there is less deterioration of the texture after freezing and thawing. Mouth melting was not impaired by the high melting point fat. In addition, food texture was performed by the five-step evaluation method. The value is 5: quite crisp. 4: Slightly crisp. 3: Partially crisp. 2: Almost crisp and slightly soft. 1: Soft and not crisp at all. Indicates.
(Example 2)

Press the bottom of raw dumplings obtained in the usual way (same as in Example 1) against a dish containing a certain amount of Unishort K, attach it, and place 8 on a hot plate heated to 220-230 ° C. After baking for 1 minute, 50 g of water was poured from above the dumplings, capped from above, baked for 4 minutes, opened the lid, and dried for 1 minute to obtain baked dumplings. The amount of Unishort K to be adhered was changed to 0.05 g, 0.1 g, and 0.2 g per dumpling. Moreover, it replaced with the uni short K, and also carried out also in the case of the amount of adhesion 0.2g using Hyelsin rapeseed extremely hardened oil powder. Comparative Example 2 was used when neither Unishort K nor Hyelsin rapeseed extremely hardened oil powder was used.
(Evaluation)

The results are shown in Table 2. The evaluation method and standard of texture are as described above. Among the examples, Unishort K (0.2 g) and Hyelsin rapeseed extremely hardened oil powder (0.2 g) had a good baked surface and particularly good evaluation after range up. Unishort K (0.1 g) was the next best. In the comparative example, it became the texture of Funya Funya.
(Example 3)

Unishort K (2 g) was applied to a hot plate heated to 200 ° C., and 6 pieces of raw dumplings obtained in the usual manner (same as Example 1) were arranged on the hot plate and baked for 1 minute, followed by 50 g of water. Was poured from above the dumplings, covered with a lid, baked for 4 minutes, opened, and dried for 1 minute to obtain baked dumplings. In place of Unishort K (Example), tests were carried out for each of Hyelsin rapeseed extremely hardened oil powder (Example), soybean oil (Comparative Example), and pork fat (Comparative Example).
(Evaluation)

    About the obtained grilled dumplings, the food texture was evaluated immediately after baking, after 30 minutes of baking, and after being stored frozen at -18 ° C for 24 hours. The results are shown in Table 3. The evaluation method and standard of texture are as described above. In the examples, the baked surface was crispy and the texture was good after range-up, while soybean oil was poor in maintaining the texture, and in the case of pork fat, the sticky crispy feeling in the mouth was weak.

The results of Example 1 are summarized in Table 1.

The results of Example 2 are summarized in Table 2.

The results of Example 3 are summarized in Table 3.

Claims (6)

    A method for producing dumplings, characterized in that baking of dumplings is carried out by interposing an oil with a melting point of 50 ° C. or higher between at least part of the surface of the dumplings and the heating surface.     The method for producing dumplings according to claim 1, wherein a fat and oil powder having a melting point of 50 ° C. or higher is poured onto a heating surface together with a liquid in which starch is dissolved in water (burr liquid).     The method for producing dumplings according to claim 1, wherein an oil and fat powder having a melting point of 50 ° C. or more is attached to the bottom surface of the dumpling skin and then baked.     The method for producing dumplings according to claim 1, wherein the melting point of the fat is 55 ° C. or higher.     The method for producing dumplings according to claim 1, wherein the fat is an extremely hardened oil of palm oil and / or an extremely hardened oil of rapeseed oil.     A composition for preparing a burr liquid obtained by mixing starches and fat powder having a melting point of 50 ° C. or higher.