JP2010110315A - Jiao-zi - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a jiao-zi containing a seasoning material such as soup, soy sauce and liquor kneaded into ingredients such as vegetables and meat in a gelatinous form to seal the taste of the seasoning material in the ingredients, and giving the taste in eating without applying a sauce to the jiao-zi to suppress intake of salt of the sauce and beneficial to health. <P>SOLUTION: The seasoning material such as soup, soy sauce and liquor is kneaded into the ingredients such as vegetables and meat in a gelatinous form, and the ingredients are wrapped with jiao-zi pasta, wherein the seasoning materials are gelatinized with collagen and kneaded with tea. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to dumplings.

Traditionally, many types of dumplings have been eaten. As a conventional dumpling, there is what is shown in patent documents 1, for example. The dumplings of Patent Document 1 are meat miso, leek and sapporo miso, celery, pepper and carrots, steak processed by a prescribed method, dried natto processed by a certain method, tuna salad, roast chicken and grilled chicken sauce, etc. Wrapped in gyoza skin. The ingredients are seasoned with a variety of seasonings, but the taste is only a savory taste. When you eat dumplings, add sauce.
Japanese Patent Laid-Open No. 06-284879

  However, with conventional dumplings, when eating dumplings, it is difficult to say that it is a food suitable for health because it is rich in salt and has a deep sauce.

  This invention is made | formed in view of such a situation, It is providing the dumpling which considered the salt content by sauce and considered health.

  The dumpling according to claim 1 is characterized in that seasoning materials such as soup, soy sauce and liquor are gelled and kneaded with vegetables, meat, and the like, and the ingredients are wrapped in gyoza skin.

  The dumpling according to claim 2 is characterized in that the seasoning material is gelled using collagen.

  The dumpling according to claim 3 is characterized in that tea is kneaded in a tool.

  The dumpling according to claim 4 is characterized in that clams are mixed in the ingredients and clam soup is used as the soup stock.

  The dumpling according to claim 5 is characterized in that dried cherry shrimp is mixed in the ingredient and dried soup stock of dried cherry shrimp is used as a soup.

  The dumpling according to claim 6 is characterized in that an escharette is mixed in the bowl.

  The dumpling according to claim 7 is characterized in that plum wine is used as a sake for seasoning.

  The dumpling according to claim 8 is characterized in that the skin is a skin of dumpling using one-to-one wheat flour and potato starch or more potato starch than wheat flour.

  According to the present invention, seasoning materials such as soup, soy sauce and liquor are kneaded in gel form in ingredients such as vegetables and meat, so it is possible to contain the taste of taste-measuring materials in the ingredients The purpose is to provide dumplings that are healthy and can be tasted without sacrificing sauce when eating.

  Hereinafter, embodiments of the present invention will be specifically described. The dumpling of the form of this invention is a dumpling which wrapped vegetables, meat, etc. with the skin of the dumpling.

  First, dumpling ingredients are mainly pork, chicken, clams, cabbage, Chinese cabbage, long onions and the like. Moreover, soy sauce, Japanese sake, soup stock, etc. are used as a seasoning material at the stage of mixing as a preparation. As for the ratio of the contents of the ingredients, the ratio of clams: chicken: pork: vegetables is approximately 3: 2: 1: 5. In addition, as for vegetables, Chinese cabbage and cabbage are about half, and there are escharette and long leek as condiments.

  The soup stock has a ratio of soy sauce: Japanese sake: clam soup of approximately 1: 1: 2. In addition, this soup stock is mixed with an appropriate amount of mirin, miso, ginger soup, plum dried, powdered dashi, etc., and finished to a taste suitable for the ingredients. Also, this soup stock is mixed with collagen to form a gel. The clam soup is a soup that is produced when the clams are washed with water in the shell and steamed in the pan with the moisture.

  First, explain how to make the ingredients. First, clams, chicken, pork and vegetables. At this time, tea is kneaded so as to remove the smell of meat. Tea is, for example, boiled onion leaves, green tea, bamboo leaf tea, loquat leaf tea, mulberry leaf tea, ginkgo leaf tea, oolong tea, etc. . Next, the kneaded ingredients are kneaded with the kneaded ingredients to season the whole ingredients. Then, the seasoned ingredients are laid in a cold place for a predetermined time (approximately day and night).

  After that, the dumplings are completed by wrapping the laid utensils in the dumpling skin. The finished dumplings may be baked as they are, or may be stored frozen.

  Thus, according to the invention of the present embodiment, since seasoning materials such as soup, soy sauce and liquor are gelled and kneaded with vegetables, meat, etc., the taste of seasoning materials is provided. The object is to provide dumplings that are healthy and can be tasted without sacrificing sauce when they are eaten.

  In addition, since collagen is used to make the seasoning material into a gel, it is ready to be made into a gel and health considerations due to the nutritional value of collagen are also expected.

  Furthermore, by kneading tea in the ingredients, the smell of meat can be suppressed, and by using various health teas, the effects of the health tea can be utilized. Its effects include promoting fat digestion and suppressing blood pressure.

  Furthermore, by mixing clams in the ingredients, the dumplings are an optimal ingredient for those who are anemic, those with low blood pressure, and pregnant women due to the iron content, vitamin B12, etc. contained in the clams. Furthermore, by using clam soup as the soup stock, it is not necessary to mix salt with the seasoning material, so that a natural salty flavor can be produced and salt content can be suppressed.

  In addition, by mixing the escharette into the ingredients, you can give the dumplings the same flavor as garlic. Can be provided. In addition, since Echalette has a crunchy texture, it can also enjoy a texture that is not found in conventional dumplings.

  In addition to or in place of clams, dried cherry shrimp can also be mixed in the ingredients. By using dried cherry shrimp, the texture and flavor can be improved, and by using dried cherry shrimp rejuvenation as a soup stock, there is no need to mix salt in the seasoning material, giving it a natural salty flavor Can reduce salt. In addition, when returning dried cherry shrimp, the above-mentioned tea can be used, and Japanese sake and umeshu can also be used. By using umeshu as a liquor, including seasoning materials, the flavor of plum can be given to the ingredients, and the effect of plum that promotes appetite can be enjoyed.

  Moreover, although it does not restrict | limit especially regarding the dumpling skin, For example, the dumpling skin which used wheat flour and potato starch 1: 1 or potato starch more than wheat flour can also be used. In the case of the skin using this potato starch, when it is made into fried dumplings, the skin itself has a crispy texture and a savory flavor.

  In the above-described embodiment, clams are mixed in the ingredients, and clams are used for the soup. It is.

  As mentioned above, the salinity by sauce can be suppressed and the dumpling which considered health can be provided.

Claims (8)

  A dumpling characterized in that seasoning materials such as soup, soy sauce and liquor are gelled and kneaded with vegetables, meat and other ingredients, and the ingredients are wrapped in gyoza skin.   The dumpling according to claim 1, wherein the seasoning is made into a gel using collagen.   The dumpling according to claim 1 or 2, wherein tea is kneaded in the utensil. Clam is mixed in the ingredients,
The dumpling according to any one of claims 1 to 3, wherein a clam soup is used as the soup. Dried cherry shrimp is mixed in the ingredients,
The dumpling according to any one of claims 1 to 4, wherein the dried soup of dried cherry shrimp is used as the soup.   The dumpling according to any one of claims 1 to 5, wherein an charlet is mixed in the utensil.   The gyoza according to any one of claims 1 to 6, wherein plum wine is used as liquor of the seasoning material.   The dumpling according to any one of claims 1 to 7, wherein the skin is a dumpling skin using one-to-one wheat flour and potato starch or more potato starch than wheat flour.