JP2008220241A - Frozen-fried jao-zi and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen-fried Jao-zi (Chinese dumping) to be eaten after heated with a microwave oven. <P>SOLUTION: The method for producing a frozen-fried Jao-zi comprises a process of forming an edge part including a pressure bonded part while wrapping ingredients with a piece of coating dough, wherein at least 80% of the edge part comprises 4-10 layered coating dough (preferably 6-10 layered, or more preferably 6-8 layered one) and has the width of ≥2 mm (preferably ≥5 mm, or more preferably 5-15 mm), frying the formed material and freezing the fried formed material. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to frozen fried dumplings. More specifically, the present invention relates to improvements in shape, texture, and the like in deep-fried dumplings that are stored frozen and cooked in a microwave oven. The present invention is useful in the food field.

  In the field of frozen foods, various foods have been tried to improve the taste, aroma, texture and appearance. One of the foods marketed as frozen foods is baked dumplings, and various studies have been made on this.

  For example, Patent Document 1 discloses a method for producing a grilled dumpling characterized in that after cooking a dumpling having multiple skins on a grilled surface, edible oil is attached to at least the grilled surface and stored at a refrigerated temperature or lower. . And according to this manufacturing method, even when various preservation processes such as freezing and refrigeration have passed, this crispy property is applied to the grilled surface of the grilled dumplings that have been reheated (steamed, microwave heated, steamed) after thawing. Can be saved and reproduced.

  Patent Document 2 includes wheat flour, rice flour, quality-improved flour, fats and oils, and 44 to 50% by weight of water per 100% by weight of the powder. Is disclosed. Then, the dumplings wrapped in this skin, molded, steamed, cooled and frozen, and packaged in a microwave-resistant container are heated in the microwave oven as they are, and then unpacked and baked in a heated frying pan filled with cooking oil. It is said that the eye-catching texture of juicy and crisp skin after baking is obtained.

  Furthermore, Patent Document 3 discloses a food for cooking in a microwave oven characterized in that batters are sandwiched between a microwave-absorbing heating element and noodle strip food such as dumplings. And by such a structure, batters are heat-fired at the time of a microwave oven heating, and it is supposed that the crispy texture and freshly baked flavor can be provided to the heat-processing surface of foodstuffs.

On the other hand, regarding the dumplings, the mechanization of molding has also been studied, for example, a dumpling making machine configured to take out the molded dumplings from the receiving frame without destroying the shape of the dumplings, large and large dumplings Dumpling molding machines and the like have been developed for smoothly and reliably molding rice (Patent Document 4, Patent Document 5, etc.).
JP 2005-198666 (Patent No. 3821237) JP 2006-67839 A Japanese Patent Publication No.61-29710 Japanese Patent Laid-Open No. 60-110268 (Japanese Patent Publication No. 61-29710) Japanese Unexamined Patent Publication No. 2006-34168

Baked dumplings are well known as foods that can be frozen, and have been widely distributed for home use and business use.
On the other hand, in addition to grilled dumplings, there are also fried dumplings that are fried in oil after the ingredients are wrapped in skin and molded. Fried dumplings are greatly characterized by a crispy and crispy texture that is formed by fried cooking, but such texture has been thought to be lost in frozen storage and microwave cooking. Deep-fried dumplings have been firmly established as being eaten immediately after fried cooking at home and restaurants, etc., and those that are heated in a microwave oven in a timely manner have not been put to practical use.

  The present inventors tried to develop a frozen fried dumpling having a preferable texture even when cooked in a microwave oven. And the reason why the texture of fried dumplings is impaired is mainly due to the shape of the dumplings, and it was thought that the moisture transferred from the ingredients to the skin during frozen storage. Thus, the present invention was completed by variously examining the shape of fried dumplings.

That is, the present invention provides the following.
(1) A method for producing fried dumplings:
While forming the ear part including the crimped part while wrapping the bag with the skin, at least 80% of the ear part is 4 to 10 layers (preferably 4 to 8 layers, more preferably 4 parts). ˜6 layers) and having a width of 2.0 mm or more (preferably 5.0 mm or more, more preferably 5 to 15 mm); frying the molded product; and freezing.
(2) Frozen deep-fried dumplings for cooking by heating in a microwave oven obtained by a production method including the following steps:
It is molded so that an ear part including a crimping part is made while wrapping the bag with skin, and at this time, at least 80% of the ear part is 4 to 10 layers (preferably 4 to 8 layers, more preferably 4 ~ 6 layers) and is 2.0 mm or more in width (preferably 5 mm or more, more preferably 5 to 15 mm); fry the molded product; and freeze.
(3) A method for improving the texture of fried dumplings:
It is molded so that an ear part including a crimping part is made while wrapping the bag with skin, and at this time, at least 80% of the ear part is 4 to 10 layers (preferably 4 to 8 layers, more preferably 4 ˜6 layers) and made to have a width of 2.0 mm or more (preferably 5 mm or more, more preferably 5 to 15 mm).

In the present specification, the term “gyoza” is formed using a skin having a diameter of 72 to 120 mm, except in special cases. In the present specification, except for special cases, the present invention will be described by way of example of dumplings molded using a skin having a diameter of 95 mm, but the requirements regarding the number of layers are determined using a skin having a diameter of 76 to 114 mm. It can also be applied to molded dumplings as they are, and the requirements for the ears can be applied directly to dumplings molded using skins with a diameter of 76 to 114 mm.
It can be applied by multiplying the ratio with mm size. Such an invention is also included in the scope of the present invention. For dumplings larger than those molded with skins 72-120 mm in diameter, the amount of straw will increase with size, and the increase in the amount of straw will cause moisture transfer from the straw to the skin. It will be easier. Therefore, the present invention may be modified and applied.

  In this specification, when it is called an "ear part" regarding dumplings, it indicates the crimping part and its outer part in the molded dumplings, except for special cases. The ear part is usually a part that does not wrap the eyelid and consists only of skin. A crimping | compression-bonding part is about 1-2 mm normally.

  In the present invention, the ear portion is not a two-layer structure in which the skin is simply crimped, but is provided with a means of folding the skin during the crimping, and is composed of 4 to 10 layers, more than two layers. The ear portion may have a portion having a different number of layers. For example, in the present specification, “consisting of 4 to 6 layers of skin” refers to a case of 4 layers of skin, a case of 6 layers of skin, and a portion of 4 layers of skin and 6 layers of skin. Including the case where it consists of a part consisting of In determining the number of ear layers, in addition to the crispness and crispyness at the time of eating, it is preferable to consider the crispness at the time of eating. Preferably, the ear has 4 to 8 layers, more preferably 4 to 6 layers.

In the present invention, the ear has a width of 2 mm or more. In determining the width of the ear part, in addition to the crispy and crispy feeling at the time of eating, it is preferable to consider the crispness at the time of eating, the difficulty of cracking at the time of freezing and the like. According to the study of the present inventors, if the ear part has a width, the ear part farther from the heel has less moisture transfer from the heel and tends to increase crispy and crispy feeling, but on the other hand, it becomes brittle and easily broken Become. Preferably, the width of the ear is 5 mm or more, more preferably 5 to 15 mm.

  It is preferable that the entire ear portion has the above-described configuration, but it is sufficient that at least 80% of the ear portion is configured as such. In this specification, regarding the ear portion, when “at least 80% portion” is referred to, the area of the ear portion forming a layer having more than the two-layer structure in which the skin is simply press-bonded is the area of the entire ear portion. Of 80% or more.

  Particularly preferred in the present invention is that the ear part comprises at least 80% of a part composed of 4 layers of skin and a part composed of 6 layers of skin, and the ears have a width of 5 to 15 mm (more preferably). 5 to 10 mm). An example of dumplings molded in this way is shown in FIG.

  The method for producing fried gyoza and the method for improving the texture of fried gyoza according to the present invention include: (1) Ears including a crimped portion while wrapping rice cake (also referred to as “material” or simply “tool”) with skin. A molding process in which the ear part is composed of a skin of 4 to 10 layers (preferably 4 to 8 layers, more preferably 4 to 6 layers) and width in at least 80% of the part. 2 mm or more (preferably 5 mm or more, more preferably 5 to 15 mm); (2) a step of frying the molded product; and (3) a step of freezing.

  The molding process of the present invention can be carried out manually or can be mechanized using conventional techniques (for example, the above-mentioned Patent Documents 4 and 5). As ingredients and skins, those usually used for fried dumplings can be used in the same manner. For example, pork, pork fat, chicken, chicken fat, beef, beef tallow, eggs, seafood, cabbage, Chinese cabbage, onion, green onion, garlic, garlic, shiitake mushroom and jellyfish can be used as ingredients. In the present invention, it is possible to suitably use ingredients with low moisture, and it is also possible to use ingredients with relatively high moisture.

  For the skin, for example, wheat flour, starch, rice flour or a mixture thereof can be used as the raw material powder. In addition to the raw material powder, fats and oils, sugars, additives (gluten and the like), salt, and water can be used. As wheat flour, weak flour, medium flour, strong flour or a mixture thereof can be used. As starch, wheat starch, potato starch, tapioca starch, corn starch, sweet starch and sago starch Or 2 or more types can be used. As the rice flour, it is possible to use compacted powder, body powder, roll mill powder, pin mill powder, shin powder, white ball powder, Domyoji powder, enzyme-treated rice powder obtained by pulverizing rice.

  The skin can be manufactured by, for example: 1) compounding the raw material powder; 2) adding water, mixing; and 3) rolling and 4) die cutting, in the compounding process, mixing process, rolling process The conventional technology can be applied.

  The crimping of the skin can be performed by sandwiching the folded skin from both sides using, for example, two bar-shaped ones. It can be carried out manually or it can be mechanized using conventional techniques.

As the fats and oils used in the step of frying the molded product in the present invention, various fats and oils conventionally used for producing fried foods can be similarly used. Various fats and oils (triglycerides, diglycerides, glycerides or mixtures thereof) consisting of saturated or unsaturated long chain fatty acids and / or medium chain fatty acids can be used, for example, palm oil, olive oil, sesame oil,
Rice bran oil, safflower oil, soybean oil, corn oil, rapeseed oil, palm oil, palm kernel oil, sunflower oil, cottonseed oil, palm oil, peanut oil, beef tallow, lard, butter, margarine, shortening A glyceride composed of a long chain fatty acid and a medium chain fatty acid can be used. It may be preferable to use fats and oils with a high melting point.

  Those skilled in the art can appropriately set the frying temperature and frying time according to the type of oil and fat to be used, the type and amount of ingredients, the size of the whole dumpling, etc. 200 ° C., preferably about 165 ° C. to about 185 ° C., more preferably about 170 ° C. to about 180 ° C., and the time is several seconds to several tens of minutes, preferably about 1 to about 5 minutes.

  The refrigeration process in the present invention can be performed by conventional refrigeration means, for example, an air blast type refrigerator. In brief, for example, dumplings that have undergone the frying process can be allowed to cool, then packed in a suitable container and / or bag, and frozen in a commercial freezer (-35 ° C.). Containers and / or bagging can also be performed after freezing. The freezing process is preferably performed rapidly. The conventional technology can be used as the container or bag. Further, a microwave absorption heating element as used in the above-mentioned Patent Document 3 can also be used.

  The frozen fried dumplings obtained in this way are less likely to lose the crispy and crispy texture after fried cooking during frozen storage, compared to the case of simply freezing conventional fried dumplings. In addition, when the frozen product is heat-treated in a microwave oven, it is possible to reproduce the texture that was impossible with conventional fried dumplings. And even if it is a case where it preserve | saves on the conditions and period calculated | required by normal frozen food, the characteristic food texture is fully maintained. For example, it was confirmed that a feeling of Paris and a feeling of crispy could be maintained even after a frozen storage test corresponding to three months of freezing. Moreover, it was confirmed that the frozen fried dumpling obtained by this invention was able to maintain a Paris feeling and a crispy feeling even after heat-processing with a microwave oven and keeping it cold (refer an Example).

  Therefore, according to the present invention, not only when fried dumplings are eaten immediately after being cooked by skilled cooks, but also when frozen and thawed after thawing the microwave oven and then allowed to cool and eat. It can have an excellent texture. The present invention can be applied to household welfare facilities such as school meals, industrial meals (establishment meals provided to employees such as offices and factories, hospital meals provided to patients at hospitals, nurseries, etc.)・ It is useful in banquet services provided at children's commutes, social welfare facilities for elderly and physically and mentally handicapped persons, and banquet services provided at hotels, etc. ing.

  Although the present invention provides frozen fried dumplings intended to be cooked and eaten in a microwave oven, the present invention can be applied to various fried foods using leather or noodle strips.

1. Method:
<How to make skin>
The following formulation was used. In addition, the formulation shown in this specification is based on weight unless otherwise indicated.

皮の調製は、次の手順で行った。
小麦粉他粉末副材→（ミキシング６分）→水飴等を分散溶解させた水溶液を投入→(ミキシング６分）→複合・圧延→0.4〜0.6mmの厚さにしてから直径95mmに丸抜き
具材は、以下の配合とした。

The skin was prepared by the following procedure.
Flour and other powder auxiliary materials → (Mixing 6 minutes) → Add aqueous solution in which starch syrup is dispersed and dissolved → (Mixing 6 minutes) → Combined and rolled → Thickness 0.4 to 0.6 mm, then round to 95 mm in diameter Was formulated as follows.

下表及び図1〜9に示したとおり、８種類の形状の餃子、及び１種類の形状のワンタンを作製した。

As shown in the following table and FIGS. 1 to 9, eight types of dumplings and one type of wonton were produced.

成型の後、フライ調理（１７０〜１８０℃、２〜３分）後に、ブラストフリーザーにて急速凍結した。−１８℃で３ヶ月に相当する保存試験(−１０℃５日間）後にレンジアップを行った。４人の専門家により評価官能評価を実施した。評価項目を下に示した。

After molding, after fried cooking (170 to 180 ° C., 2 to 3 minutes), it was snap frozen in a blast freezer. The range was increased after a storage test corresponding to 3 months at −18 ° C. (5 days at −10 ° C.). Sensory evaluation was conducted by four experts. The evaluation items are shown below.

フライ直後に放冷したものについての官能評価の結果を下表に示した。

The table below shows the results of sensory evaluation of the product that was allowed to cool immediately after frying.

保存試験後にレンジアップを行い、放冷したものについての官能評価の結果を下表に示した。

The range was raised after the storage test, and the results of sensory evaluation of the cooled product were shown in the table below.

In the case of # 1 to # 5 in which the width of the ear portion was constant, good results were obtained with # 2 with 4 layers and # 3 with 6 layers. It turned out that the food texture of 4-8 layers is excellent centering on 6 layers. Moreover, in # 1-8 regarding dumplings, the width of the ear part is 5-9 mm, the number of layers is 4-6, and the width of the ear part is 10-15 mm, and the number of layers is 6-8. # 8 gave good results. Considering the difficulty of crispness and cracking, # 7 was considered to be excellent overall.

FIG. 1 is a photograph and drawing of # 1 dumplings produced in the example. The number of layers is 2. FIG. 2 is a photograph and drawing of # 2 dumplings produced in the example. The number of layers is 4. FIG. 3 is a photograph and drawing of # 3 dumplings produced in the example. The number of layers is 6. FIG. 4 is a photograph and drawing of # 4 dumplings produced in the example. The number of layers is 8. FIG. 5 is a photograph and drawing of # 5 dumplings produced in the example. The number of layers is 10. FIG. 6 is a photograph and drawing of # 6 dumplings produced in the example. The width of the ear is 2-4 mm. FIG. 7 is a photograph and drawing of # 7 dumplings produced in Example. The width of the ear is 5-9 mm. FIG. 8 is a photograph and drawing of # 8 dumplings produced in the example. The width of the ear is 10-15 mm. FIG. 9 is a photograph of Wonton manufactured in the example. FIG. 10 is a photograph and drawing showing a preferred example of dumplings produced according to the present invention.

Claims (6)

A method for producing fried gyoza,
While forming the ear part including the crimped part while wrapping the bag with the skin, at least 80% of the ear part is 4 to 10 layers (preferably 4 to 8 layers, more preferably 4 parts). ˜6 layers) and having a width of 2 mm or more (preferably 5 mm or more, more preferably 5 to 15 mm); frying the molded product; and freezing.   2. The manufacturing method according to claim 1, wherein the ear part is composed of a part composed of 4 layers of skin and a part composed of 6 layers of skin, and has a width of 5 to 15 mm in at least 80% of the part. Frozen deep-fried dumplings for cooking by heating in a microwave oven obtained by a production method including the following steps:
While forming the ear part including the crimped part while wrapping the bag with the skin, at least 80% of the ear part is 4 to 10 layers (preferably 4 to 8 layers, more preferably 4 parts). ~ 6 layers) and is 2 mm or more in width (preferably 5 mm or more, more preferably 5 to 15 mm); fry the molding; and freeze.   The frozen deep-fried dumpling according to claim 3, wherein the ear part is composed of a part composed of four layers of skin and a part composed of six layers of skin, and has a width of 5 to 15 mm in at least 80% of the part. A method for improving the texture of fried dumplings:
While forming the ear part including the crimped part while wrapping the bag with the skin, at least 80% of the ear part is 4 to 10 layers (preferably 4 to 8 layers, more preferably 4 parts). ˜6 layers) and made to have a width of 2 mm or more (preferably 5 mm or more, more preferably 5 to 15 mm).   6. The method according to claim 5, wherein the ears are made such that at least 80% of the part consists of a part consisting of 4 layers of skin and a part consisting of 6 layers of skin and is 5-15 mm wide. .

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