JP2008253207A - Method for manufacturing dim sum - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an innovative method for manufacturing chinese dumping by which chinese dumping such as jiao-zi, shao mai and the like can be mass-produced without passing through the process of putting filling in wraps which is essential for a conventional technique. <P>SOLUTION: The method for manufacturing dim sum consists of forming filling balls by shaping the filling, battering the filling balls, then breadering them by using a breader and subjecting them to the steaming process. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing dim sums, and more particularly, to a method for producing dim sums suitable for mass production of dim sums such as dumplings and grilled foods heated during cooking.

  Dim Sums, such as Chinese dumplings and baked goods, are growing in demand due to the recent dim sum boom and are handmade at Chinese restaurants, etc., frozen foods for business use and general consumers, etc. Is distributed in large quantities. Many of dim sums distributed as such frozen foods are mass-produced by machines, and various techniques relating to manufacturing methods and apparatuses for mass production of such dim sums have been proposed (see, for example, Patent Document 1). Techniques for improving the texture of dim sums as frozen foods, preventing damage to the outer skin of dim sums during frozen distribution, and preventing damage to the outer skin and its joints during cooking (for example, patent documents) 2 and Patent Document 3).

  In the prior art as described above, in the manufacture of dim sums, it was a major premise to wrap the tool with an outer skin even in mass production by mechanization. That is, in a configuration in which a tool made of meat, seafood, vegetables, etc., and a hull produced by rolling, kneading and adding water and other auxiliary materials to flour, and filling the hull with the hull are prepared. It is the same as the case of handmade, and it does not leave the area that the process is automated by a machine.

  Therefore, mass production of dim sums according to the prior art requires a device for producing the outer skin and a complicated and expensive device for wrapping the tool with the outer skin, and in particular, the latter device can be manufactured with one device. The degree of freedom of the shape of dim sums is limited, and it is necessary to prepare a large number of devices and devices according to the shape of the dim sums. Thus, there is a problem that the manufacturing cost increases particularly in the production of a small variety of products.

JP 2003-169640 A JP 2002-10760 A JP 2002-34532 A

  In view of the above situation, the subject of the present invention is an innovative dim sum manufacturing method that can mass-produce dim sums such as dumplings and shochu without going through the process essential to the prior art of filling the outer skin with ingredients. Is to provide.

  As a result of diligent studies to achieve the above-mentioned object, the inventors of the present invention molded a tool to produce a tool ball, and after this tool ball was battered, the product was blended using a blender and then subjected to a steaming process. As a result, it has been found that a dim sum consisting of an outer skin and a tool can be produced without going through the process of filling the outer skin with a tool, which has been essential in the past, and the present invention has been completed through further studies. .

That is, the present invention
[1] A method for producing dim sum, characterized in that a tool is molded to produce a tool ball, the tool ball is battered, then blended using a blender, and then subjected to a steaming process.
[2] A method for producing a semi-finished product of dim sum, characterized by forming a tool ball by molding a tool, battering the tool ball, and then using a blender
[3] The manufacturing method according to the above [1] or [2], wherein after the tool ball is produced, the tool ball is dusted before the tool ball is battered.
[4] The production method according to any one of [1] to [3], wherein the bleeder includes one or more components selected from the group consisting of flour, starch, and sugar.
[5] The manufacturing method according to any one of the above [1] to [4], wherein the battering and the bladdering are performed using a buttering machine and a machine including the bladdering machine.
[6] Dim Sum produced by the method according to any one of [1] and [3] to [5],
[7] Dim Sum semi-finished products manufactured by the method according to any one of [2] to [5],
[8] The dim sum according to [6], which is a frozen product, and [9] the dim sum semi-finished product according to [7], which is a frozen product,
About.

  According to the present invention, dim sums such as dumplings and grilled foods whose ingredients are finally contained in the outer skin are industrially advantageously produced without going through the process of filling the outer skin with the ingredients, which has been essential in the past. it can. In addition, according to the present invention, dim sums having a transparent or translucent outer skin or dim sums colored in two or more colors can be easily produced as desired. In addition, according to the present invention, it is possible to produce dim sums that are less likely to cause deterioration of the texture of the outer skin and damage to the outer skin due to freezing.

  In the present invention, dim sums are not particularly limited, but livestock meat such as chicken, pork and cow, various seafood and seafood such as surimi, vegetables such as leek, cabbage, bamboo shoots, shiitake, onion Examples of Chinese dim sums such as dumplings, baked goods, buns, etc., which are included as ingredients. Particularly preferred are shochu and steamed dumplings.

  Moreover, the semi-finished product of dim sum in the present invention is a semi-finished product in a state before being subjected to the steaming process, and means a product that becomes the dim sum of the present invention by being subjected to the steaming process.

  The method for producing dim sums of the present invention is to mold a tool to produce a tool ball (tool ball manufacturing process), and if necessary, apply dust to the tool ball (powder process) and then batter the tool ball. (Battering process) After that, it is characterized in that it is bleeded using a bleeder (bleedering process) and then subjected to a steaming process.

  The method for producing a dim sum semi-finished product of the present invention is to mold a tool to produce a tool ball (tool ball manufacturing process), and if necessary, apply dust to the tool ball (smashing process). Battering (battering process) and then using a blender (bleedering process), except that the last steaming process is omitted. Is the same.

  The tool used in the present invention is not particularly limited, and a material selected from various livestock meats, seafood meats, vegetables and the like used as a known dim sum tool may be used as appropriate.

(Ingredient production process)
The said tool is attached | subjected to a tool ball preparation process. The tool ball manufacturing process is a process of manufacturing a tool ball by molding a tool, and the molding means used in this process may be a known means. In addition to livestock meat, seafood meat, vegetables and the like as ingredients, auxiliary ingredients such as water and flour can be used in combination with the ingredients.
Further, the shape of the tool balls is not particularly limited as long as the object of the present invention is not impaired. Since there is no limitation on the shape by wrapping with an outer shell as in the conventional method, a variety of shapes such as a star shape and a donut shape can be employed.
The weight of the tool ball may be set as appropriate according to the type of dim sum, and is not particularly limited as long as the object of the present invention is not impaired, but is preferably 5 to 200 g, more preferably 10 to 100 g, and most preferably 10 ~ 50g.

(Dusting process)
Although this step is not essential to the present invention, it is a step employed as desired in order to increase the adhesion between the outer skin and the tool balls in the dim sums produced according to the present invention. However, in the present invention, there are cases where the adhesion between the outer skin and the tool ball can be improved without depending on this step.
Examples of the flour used for the flour include cereal flour, starch, and protein flour (for example, vegetable protein and animal protein).

(Battering process)
The tool balls are subjected to a battering process. Battering is performed by applying batter liquid to the tool ball, then draining the liquid, and providing a thin liquid layer on the tool ball surface. The batter liquid is not particularly limited as long as it does not impair the object of the present invention, but desirably has a certain viscosity. Specifically, using a B-type rotary viscometer, the measurement temperature is 10 ° C. and the rotor No. 2 is used. The viscosity of the batter liquid measured under the measurement conditions is usually 10 to 5000 cp, preferably 50 to 3000 cp. Further, the composition of the batter liquid is not particularly limited. For example, flour (eg, wheat flour), starch, sugar, protein powder (eg, vegetable protein, egg powder, etc.), thickener, swelling agent, pH adjuster, An emulsifier and oils and fats, salt, spices, seasonings, coloring agents, and the like can be prepared by adding water and mixing them. In addition, it is preferable that the water content of a batter liquid is 100 weight%-1000 weight%, and each composition component ratio in a batter liquid is set suitably considering the viscosity etc. of a batter liquid.

(Breddering process)
The battered tool is subjected to a bleedering process. The bleedering is performed using a bleeder on the battered tool. Examples of the blender include a blender including one or more components selected from the group consisting of flour, starch, and sugar.

Although it does not specifically limit as said flour, For example, thin wheat flour, strong wheat flour, durum semolina, rye flour, corn flour, rice flour, oat flour, buckwheat flour, barley flour, soybean flour, etc. are mentioned.
The starch is not particularly limited, and examples thereof include raw starch and modified starch. Examples of the modified starch include hydroxypropylated starch and acetylated starch. The kind of the starch is not particularly limited, and examples thereof include tapioca starch, corn starch, waxy corn starch, sweet potato starch, potato starch, sago starch, rice starch, and wheat starch.
The saccharide is not particularly limited, and examples thereof include monosaccharides, disaccharides, oligosaccharides, dextrins, starch degradation products, and reduced starch degradation products.

  In addition to the flour, starch and saccharide, the bleeder includes various additives such as salt, spices, seasonings, coloring agents, egg white powder, swelling agents, thickening polysaccharides and pH adjusters. It may be blended. Such a blending ratio is not particularly limited as long as the object of the present invention is not impaired, and can be appropriately set.

(Steaming process)
The bleedable tool obtained in the above-mentioned blending process is a semi-finished product of the dim sum of the present invention, and the dim sum of the present invention can be produced by subjecting this semi-finished product to the steaming process. it can. That is, by this steaming process, the layers attached by the battering process and the bleedering process are changed to form an outer skin, and dim sums having a tool ball and an outer skin are obtained.
The steaming temperature is the temperature in the steamer cabinet, and is usually 60 ° C to 150 ° C, preferably 90 ° C to 105 ° C. Although the steaming time is appropriately changed depending on the weight of the tool balls, etc., it cannot be generally specified, but is usually 1 minute to 1 hour. For example, if the tool ball is 20 g, 2 to 20 minutes is preferable, and 5 to 15 Minutes are more preferred, with 6-12 minutes being most preferred. Moreover, if the ball is 40 g, 5 to 30 minutes is preferable, 8 to 20 minutes is more preferable, and 9 to 15 minutes is most preferable.

In the dim sums obtained through the above-described tool ball manufacturing process, battering process, blendering process and steaming process, the tool is covered with an outer skin. When it is desired to increase the thickness of the outer skin in this dim sum, it is preferable to carry out the blending process before the battering process in addition to the above-described blending process after the battering process. That is, when the skin is thickened, it is preferable to manufacture dim sums through the tool producing process, the primary blending process, the buttering process, the secondary blending process and the steaming process. Further, the processes of battering and bleedering may be repeated. In addition, a duster may be used as the bleeder used for the primary bleedering.
Moreover, the transparency of the outer skin formed through the steaming process can be increased by increasing the content of starch in the batter or the blender, particularly the blender.
In addition, when coloring the outer skin, it is preferable to add a colorant to a batter or a bleeder, particularly a bleeder.

  FIG. 1 shows a flowchart of each process of the present invention. (A) in FIG. 1 is a flowchart when the battering process is performed only once. The tool is subjected to a molding process to produce a tool ball, and then the tool ball is sequentially processed into a buttering process and a blender process. And the production of dim sum by subjecting it to a steaming process. (B) in FIG. 1 is a flowchart of an advantageous embodiment for producing thick dim sum, and the tool is subjected to a molding process to produce the tool ball, and then the tool ball is sequentially added to the primary blender. It has been shown that dim sums are produced by subjecting to a ring process, a battering process, a secondary blender process and a steaming process.

  Moreover, the said battering process and bleedering process can be implemented using the machine provided with the battering machine and the bleedering machine. In addition, the said machine may be a machine which can sprinkle well-known powder or a granule. Examples of such a known machine include an automatic bread crumbing machine and a ganache manufacturing machine, and specific examples of the automatic bread crumbing machine include, for example, a buttering machine and a blendering manufactured by Sun Plant Kogyo Co., Ltd. Automatic high-speed bread crumb machine equipped with a machine. By performing the buttering process and the blending process of the present invention using such a known machine, it becomes possible to easily carry out mass production and automatic production of dim sums.

Hereinafter, preferred embodiments of the battering process and the blending process using a machine including the battering machine and the blendering machine will be described with reference to the drawings.
FIG. 2 shows an example where the machine is an automatic breading machine. This automatic breading machine includes a battering machine and a bleedering machine. The tool ball (20) obtained by molding the tool is introduced into a battering machine (13) of an automatic bread crumbing machine. The battering machine (13) includes a charging conveyor (1), a batter replenishing tank (2), and a power chamber (18), and the tool ball (20) guided by the charging conveyor (1) is used as a batter liquid replenishing tank. It is comprised so that it can be immersed in the batter liquid (15) supplied from (2). The tool balls (20) guided to the battering machine (13) by the introduction conveyor (1) are immersed in the batter liquid (15), and then the tool balls immersed in the batter liquid are guided to the blender machine by the conveyor. Here, however, excess batter liquid adhering to the tool balls is blown off by a wind by a blower (blower) (not shown), and the batter liquid adheres thinly and uniformly to the tool balls. The battered ball (21) is introduced into the bleedering machine (14) by the work conveyor. The bleeder machine (14) includes an unnecessary bleeder blower fan (3), an elevator (4), an upper bleeder feeding device (5), an upper bleeder adjustment damper (6), an upper bleeder receive tank (7), and a lower bleeder. Battering introduced from a battering machine (13), comprising a return roller (8), a transverse feed screw (9), a pressure feed presser (11), a conveyor lift-up handle (12) and an outlet sub-conveyor (10) It is comprised so that the made tool ball (21) can be bleedered. The buttered tool ball (21) guided to the bleedering machine (14) by the work conveyor is bleedered by the bleedering machine. The bleed ball (22) is guided to the outlet sub-conveyor (10) of the bleeder machine (14) and then subjected to a steaming process.
The above-mentioned bleedable tool ball (22) corresponds to a dim sum semi-finished product of the present invention.

  The dim sum of the present invention thus obtained has an appearance similar to that of a dim sum produced by filling a material in a conventional outer skin, such as the presence of wrinkles in the outer skin. . Also, for example, in the case of dumplings, the dim sums of the present invention can be made seamless with the outer skin, so there is no inconvenience that the outer joint of the outer skin as seen in conventional dumplings will open and the contents inside will come out You can get gyoza.

  The dim sums and semi-finished products of the present invention can be put into circulation as frozen foods by freezing them by a conventional method. Since the dim sum of the present invention as such a frozen food does not have a pointed portion of only the outer skin, there is no problem that the outer skin is aged and hardened, and the texture is kept good.

  In particular, in the case of semi-finished products, since the outer skin is not yet completed, the sharp portion of the outer skin is not damaged by impact during frozen storage, which is a problem with conventional dim sums. Even in the dim sums of the present invention that have undergone the steaming process, there is no pointed portion of only the outer skin, so that the outer skin is hardly damaged during frozen storage.

The dim sum semi-finished product of the present invention that has been stored frozen is cooked into a ready-to-eat state by subjecting it to a steaming step either directly or after thawing.
In addition, the dim sum of the present invention which has been frozen and stored after the steaming process is cooked into a ready-to-eat state by directly or after thawing and then steaming again or heating in a microwave oven.

Example 1
Ingredients used for ordinary bake-out were molded into ingredient balls according to a conventional method, and 20 g ingredient balls and 40 g ingredient balls were obtained. Further, by mixing the materials shown in Table 1 below and further adding water appropriately, a batter solution having a viscosity (measured using a B-type rotational viscometer at a measurement temperature of 10 ° C. and measurement conditions of a No. 2 rotor) of 2000 cp is produced. did. The water addition rate was 350% by weight. The batter liquid was thinly and evenly adhered by immersing the tool balls in the batter liquid and then blowing off the excess batter liquid with wind. Moreover, the material shown in following Table 2 was mixed and the blender was produced. The brad was sprayed on the tool balls to which the batter liquid was adhered, and then the tool balls to which the bread was adhered were steamed using a steamer. The internal temperature of the steamer was set to be 90 to 105 ° C., and the steaming time was 8 minutes in the case of a 20 g tool and 12 minutes in the case of a 40 g tool. The obtained shochu has a preferable appearance as shown in FIG. 3, and since it does not have a pointed portion of only the outer skin, it is not easily damaged even when frozen.

(Example 2)
By performing the same operation as in Example 1 except that steaming with a steamer was not performed, a half-finished product was obtained. The obtained semi-finished product had an appearance as shown in FIG.

(Comparative Example 1)
Example 1 was the same as that of Example 1 except that the preparation of a bleeder and the application to a toolball was omitted. As a result, the outer skin could not be formed as shown in FIG. 5, and the desired shochu was not obtained.

(Reference example)
FIG. 6 shows an appearance of a general commercial product (steamed product) for baking. In this sale, there is a sharp part of the outer skin only.

The flowchart of each process of this invention is shown. (A) is a flowchart when the battering process is performed only once, and (B) is a flowchart when the battering process advantageous for increasing the thickness of the outer skin is performed twice. It is a figure which represents typically the structure of the suitable automatic bread crumbing machine which can be used for implementation of the battering process and the blendering process of this invention. It is an external appearance photograph of the dim sum of an Example (baking sale). It is an external appearance photograph of the semi-finished product of dim sum (baking) of an Example. It is an external appearance photograph of the incomplete product of the dim sum of a comparative example. It is the external appearance photograph of the general commercial product of a shochu.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Input conveyor 2 Batter replenishment tank 3 Unnecessary bleeder blow-off fan 4 Elevator 5 Upper bleeder feeder 6 Upper bleeder adjustment damper 7 Upper bleeder receive tank 8 Lower bleeder return roller 9 Lateral feed screw 10 Outlet sub conveyor 11 Pressure feeder 12 Conveyor lift up handle 13 Battering machine 14 Breadering machine 15 Batter liquid 16 Breader 17 Power chamber 18 Power chamber 20 Tool ball 21 Battered tool ball 22 Breadered tool ball

Claims (9)

  A method for producing dim sum, characterized by forming a tool ball by molding a tool, battering the tool ball, then blending using a blender, and then subjecting it to a steaming step.   A method for producing a dim sum semi-finished product, characterized in that a tool ball is molded to produce a tool ball, the tool ball is battered, and then blended using a blender.   The manufacturing method according to claim 1, wherein after the tool ball is produced, the tool ball is dusted before the tool ball is battered.   The manufacturing method in any one of Claims 1-3 in which a bleeder contains the 1 or 2 or more component chosen from the group which consists of flour, starch, and saccharides.   The manufacturing method according to any one of claims 1 to 4, wherein the battering and the bleedering are performed using a battering machine and a machine including the bleedering machine.   Dim Sum produced by the method according to any one of claims 1 and 3-5.   A dim sum semi-finished product manufactured by the method according to claim 2.   The dim sum according to claim 6 which is a frozen product.   The dim sum semi-finished product according to claim 7, which is a frozen product.