JP2010239884A - Method for producing jiaozi - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing chilled or frozen Jiaozi to be steamed by using an iron pan such as a frying-pan and adding water without the need of oil in a heating process before eating, causing less oil spatter when steaming, applied with even excellent burnt color, and having excellent palate feeling, and to provide Jiaozi produced by the production method. <P>SOLUTION: This method for producing the Jiaozi includes steaming raw Jiaozi formed by wrapping ingredients with skin of Jiaozi, and preserving by chilling or freezing the Jiaozi until before roasting. In more details, the method for producing the Jiaozi includes sticking oil and fat, grain powder, and a processing liquid having a leavening agent as the active ingredient to a surface to be the burnt surface of the raw Jiaozi before steaming or before steaming followed by preserving the raw Jiaozi. The method for producing the Jiaozi includes using the processing liquid containing further an emulsifier. The Jiaozi produced by either of the methods for producing the Jiaozi is also provided. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention is a method for producing dumplings that can be stored refrigerated or frozen, which can be steamed without drawing oil, can produce a grilled dumpling that has less oil splashing and has a good texture. And a dumpling produced by the production method.

  In recent years, with changes in lifestyles such as increasing the number of double-income households and single-person households, side dishes and lunch boxes that can be eaten more easily without the need for cooking in the home are preferred. Above all, the demand for semi-cooked refrigerated foods and frozen foods that can be stored for a relatively long period of time and can be easily eaten by performing the final thawing heat treatment is increasing rapidly. In particular, dumplings are foods preferred by many people from children to adults, and frozen dumplings are widely used as commercial side dishes.

  Frozen dumplings are generally manufactured by wrapping ingredients mixed with chopped vegetables, minced meat, etc. in a skin for dumplings, heat-treating them, and then freezing them. Grilled dumplings can be made by arranging the frozen dumplings in a frying pan or the like with oil and steaming them with water. However, in this method, since water is added to the frying pan that has been heated by oil, the water scatters and is dangerous. Further, when oil is drawn during cooking, there is also a problem that the color of baking varies depending on the amount of oil and it is difficult to give a uniform baking color.

  Then, frozen dumplings which freeze baked and cooked dumplings are manufactured, and this is steamed and thawed, and baked dumplings are also obtained by the thawing heat processing by microwave devices, such as a microwave oven. However, when baked and cooked frozen dumplings are steamed and thawed, the grilled surface is often burned, and the freshly baked texture and aroma are often impaired. Therefore, as a method for producing a baked frozen dumpling having a texture close to freshly baked, for example, (1) an emulsion obtained by adding grain flour and / or protein and emulsifying water, fats and oils, and emulsifier The manufacturing method of the grilled dumpling characterized by freezing the grilled dumpling baked on the baking surface of the dumpling is disclosed (for example, refer patent document 1). (2) A method for producing baked dumplings characterized in that edible oil containing triglycerides composed of medium chain fatty acids having 6 to 12 carbon atoms is attached to the surface of baked and cooked dumplings (for example, patent Also disclosed is a method of improving the texture of the skin by using specific fats and oils as the oil to be attached in advance to the grilled surface of the dumpling after baking and before freezing, as in Reference 2.

Japanese Patent No. 2850690 Japanese Patent No. 3821178

  In the above methods (1) and (2), baked dumplings can be obtained from frozen dumplings without having a cumbersome baking step. However, the special texture and flavor of freshly baked baked dumplings can be obtained. Not satisfactory in terms. Furthermore, there has been a problem that the oil splash is severe and dangerous in the baking process. In the other method (2), it is necessary to use an expensive edible oil having a high content of medium-chain fatty acids, and there is a problem that the cost is inferior.

  The present invention can be steamed by adding water using an iron plate such as a frying pan without requiring oil in the heating process before eating, and there is little oil splashing during steaming, giving a uniform good baking color An object of the present invention is to provide a method for producing chilled or frozen and preserved dumplings that have a good texture, and dumplings produced by the production method.

  As a result of diligent research to solve the above problems, the inventors of the present invention effectively used oils and fats, cereal flour, and an expanding agent on the surface to be a grilled surface of dumplings when producing unbaked refrigerated dumplings or frozen dumplings. After attaching the processing liquid as a component, it can be refrigerated or frozen to be baked without drawing oil, with less oil splash, and having a good texture and uniform baked color The present invention has been completed by finding that it can be produced.

That is, the present invention
(1) A method for producing dumplings which is prepared by steaming raw dumplings which are wrapped in a dumpling skin and then stored refrigerated or frozen until baking, before steaming or after steaming raw dumplings, A method for producing dumplings, characterized in that a processing liquid containing fats and oils, cereal flour, and an expanding agent as an active ingredient is attached to the surface to be a grilled surface of the raw dumplings,
(2) The method for producing dumplings according to (1) above, wherein the processing liquid further contains an emulsifier.
(3) The said processing liquid is a liquid which mix | blended 0.67 weight part or more of emulsifier whose HLB value is 4.9-11.6 with respect to 100 weight part of fats and oils (2) characterized by the above-mentioned. ) Method for producing dumplings as described above,
(4) The method for producing dumplings according to any one of (1) to (3), wherein the swelling agent is a synthetic swelling agent containing sodium hydrogen carbonate,
(5) Dumplings produced using the method for producing dumplings according to any one of (1) to (4),
(6) The dumpling according to (5), which is a frozen dumpling,
Is to provide.

  According to the method for producing dumplings of the present invention, in the baking step before eating, dumplings that are refrigerated or frozen can be baked without oil, and can be safely and easily baked with little oil splashing during baking. Can be manufactured. Moreover, the obtained dumpling can be a baked dumpling having a good texture, and even when baked without drawing oil, it can suppress scorching and uniformly give a good baking color. .

  In the present invention, dumplings are those which are generally called dumplings, and are those in which various ingredients are wrapped in a dumpling skin, which is placed on a heated iron plate and cooked. There is no particular limitation as long as it is present. In addition, in this invention, a baking surface means the surface which contact | connects the heated iron plate among the surfaces of a dumpling. Moreover, in this invention, a raw dumpling means the dumpling before heat processing, such as steaming and baking.

  The method for producing dumplings according to the present invention is a method for producing dumplings which is prepared by steaming raw dumplings which are formed by wrapping ingredients with dumpling skin and then refrigerated or frozen before baking, before steaming raw dumplings or steaming Then, before storage, a processing liquid containing fats and oils, cereal flour, and an expanding agent as active ingredients is attached to the surface to be a grilled surface of the raw dumplings. Refrigeration after attaching a processing liquid containing fats and oils, cereal flour, and an expanding agent to the surface to be baked (hereinafter sometimes referred to simply as “baked surface”) instead of mere oil or fat. By storing it frozen, it is possible to suppress oil splash even when it is placed and cooked on a heated iron plate that does not draw oil when baking the preserved dumplings to obtain baked dumplings. In addition, while suppressing the scorching to the iron plate or the like, it is possible to uniformly give a good baked color and to suppress oil splash. Furthermore, it is possible not only to improve the uneven baking of the grilled surface of one dumpling, but also to give a similar good baked color to a plurality of dumplings baked simultaneously in one frying pan or the like.

  In the present invention, by including fats and oils as an active ingredient of the processing liquid, it can be simply fired without requiring oil. That is, when baking on an iron plate or the like, the oil and fat in the processing liquid adhered to the grilled surface of the dumplings does not scorch even if the oil is not drawn, and a sufficient amount to give a uniform good baking color. Oil can be present.

  The types of fats and oils contained in the processing liquid are not particularly limited as long as they are generally used for food, and may be animal oils or vegetable oils. Examples of the fat include lard, palm oil, rice oil, soybean oil, sesame oil, olive oil and the like. Moreover, these mixed oils may be sufficient. In the present invention, room temperature solid oil is preferable to room temperature liquid oil. This is because when the chilled or frozen preserved dumplings are removed from the tray before baking, the processing liquid hardly remains in the tray.

  In the present invention, by including cereal powder in the processing liquid, it is possible to reduce baking unevenness and suppress oil splash even when baked on an iron plate or the like that does not draw oil. it can. This is presumed to be because the fat and oil are adsorbed to the cereal powder in the processing liquid, so that the cereal powder adsorbed to the fat gets stuck in the dents on the bottom surface of the dumpling and reduces unevenness. In addition, when the amount of fats and oils attached to the dumplings is too large, it becomes easy to oil, but in the present invention, since the fats and oils are adsorbed to the grain flour, even when water is added to make steamed It is assumed that oil splash and plosives are suppressed.

  The type of cereal flour contained in the processing liquid is not particularly limited as long as it is generally edible cereal flour. Examples of the cereal flour include soft flour, rice flour, various starches, processed starch, and dextrin. Depending on the type of grain flour in the processing liquid, various textures can be created such as crunchy, crispy, and crisp. That is, dumplings having the desired texture can be produced by properly using the grain flour contained in the processing liquid.

  The amount of cereal flour contained in the processing liquid is not particularly limited as long as it is sufficient to adsorb fats and oils in the processing liquid and does not impair the texture when baked. It can be appropriately determined in consideration of the type of cereal powder, the type of oil and fat, the amount of swelling agent and emulsifier in the processing liquid, and the like. For example, it is preferable to mix | blend 1-10 weight part with respect to 100 weight part of fats and oils in a processing liquid, and it is more preferable to mix | blend 1-5 weight part.

  In the present invention, since the working fluid contains an expanding agent, even when firing on an iron plate or the like that does not draw oil, uneven firing can be reduced and oil splashes can also be suppressed. it can. This is because during the baking of the dumplings, the expansion agent foams on the baking surface, which promotes the dispersion of the grain powder adsorbed with the fats and oils in the processing liquid. This is presumed to be due to the cereal flour adsorbed with fats and oils. Further, it is presumed that the expansion of the expansion agent promotes the mixing of water added at the time of steaming with the fats and emulsifiers in the processing liquid, thereby reducing oil splash.

  In the present invention, the expansion agent means a substance that is made porous by expanding the dough with carbon dioxide gas or ammonia gas generated by a chemical change. In the production method of the present invention, the expansion agent contained in the working fluid is not particularly limited as long as it is used for food, but is a synthetic expansion of a bicarbonate type that mainly generates carbon dioxide gas. It is preferable that it is an agent. Examples of such a bicarbonate-based synthetic swelling agent include sodium bicarbonate, baking powder obtained by adding an auxiliary agent such as an acid agent or a blocking agent to an alkaline agent (sodium bicarbonate), and the like. Further, it may be a one-part swelling agent, or a two-part swelling agent in which an alkaline agent and an acidic agent are separated.

  The amount of the expansion agent contained in the processing liquid is not particularly limited as long as it is an amount capable of producing a burning unevenness reduction effect and an oil splash reduction effect, and other processing liquids such as types of expansion agents and oils and fats. It can be determined as appropriate in consideration of the composition and the like. For example, it is preferable to mix | blend 0.1-5 weight part with respect to 100 weight part of fats and oils in a processing liquid, and it is more preferable to mix | blend 0.5-2.0 weight part.

  In the present invention, it is preferable that the processing liquid further contains an emulsifier. It is because a higher oil splash reduction effect can be obtained by including an emulsifier. When steaming, water and the oils and fats in the processing liquid adhering to the baking surface coexist, and this water and fats and oils do not mix mainly, so it is thought that oil splashing occurs. It is presumed that the emulsifier contained therein makes it easier for the water added at the time of steaming and the fats and oils in the processing liquid to become familiar, thereby reducing oil splashes and simultaneously reducing baking unevenness.

  The type of emulsifier contained in the processing liquid is not particularly limited as long as it is generally an edible emulsifier, but the HLB (Hydrophile-Lipophile Balance) value is 4.9 to 11.6. It is preferably 4.9 to 8.8. An emulsifier with an HLB value in this range is highly soluble in both oil and water, so it is easily soluble in both water and oil. Therefore, the emulsifier efficiently dissolves in both water and oil coexisting during steaming. As a result, it is presumed that both are efficiently mixed and oil splash is suppressed.

  The amount of the emulsifier contained in the processing liquid is not particularly limited as long as it is an amount capable of producing a baking unevenness reduction effect and an oil splash reduction effect, and other processing liquids such as the HLB value of the emulsifier, fats and oils, and the like. It can be appropriately determined in consideration of the composition and the like. For example, the emulsifier is preferably added in an amount of 0.1 parts by weight or more, more preferably 0.5 parts by weight or more, and more preferably 0.67 parts by weight or more based on 100 parts by weight of the fat in the processing liquid. More preferably. In this invention, it is preferable to mix | blend so that the amount of emulsifiers in a processing liquid may be 3 weight part or less with respect to 100 weight part of fats and oils, and it is more preferable to mix | blend so that it may become 2 weight part or less. However, since an increase in the amount of the emulsifier contained in the processing liquid is accompanied by a decrease in the crispness (crisp texture) of the grilled surface, it is not preferable to include an excessive amount of the emulsifier. For this reason, it is especially preferable to add 0.67-1.0 weight part of emulsifier with respect to 100 weight part of fats and oils.

  In addition, when only fats and oils and grain powder or only fats and oils and an expanding agent are attached to the grilled surface of the dumplings, the texture of the grilled dumplings obtained by baking this tends to be heavy. By adding both the grain flour and the swelling agent to the fats and oils as in the processing liquid, it is possible to obtain baked dumplings having a good texture that is crisp and light when baked.

  On the other hand, when oil and fat, cereal flour and emulsifier are attached to the grilled surface of dumplings, the texture tends to be better than when oil and fat and emulsifier are attached. The reduction effect will be weakened. By including a swelling agent as in the processing liquid of the present invention, it is possible to achieve a burning unevenness reduction effect and an oil splash reduction effect without sacrificing the texture.

  The processing fluid used in the present invention may contain raw materials other than fats and oils, cereal flour, a swelling agent, and an emulsifier as long as the effects of the present invention are not impaired. For example, by adding a gelling agent to the processing liquid, the viscosity of the solution in the frying pan can be adjusted when water is added and baked.

  Moreover, although the processing liquid used in this invention may mix | blend water as a raw material, it is preferable that it is a processing liquid which does not mix | blend raw material water. This is because the processing liquid that does not contain raw material water can provide a higher oil splash reduction effect and baking unevenness reduction effect than the processing liquid that contains raw material water.

  The reason why the processing fluid that does not contain raw water is higher in oil splash reduction is not clear, but is presumed as follows. When dumplings are placed on an iron plate such as a heated frying pan, the processing fluid dissolves and the oil and water in the processing fluid reacts instantly, resulting in oil splashing, but if the processing fluid does not contain raw water Such oil splashes are less likely to occur. Also, when steaming and heating raw dumplings with the processing liquid attached, the expansion agent in the processing liquid partially foams, weakening the foaming effect when baking dumplings after preservation such as essential frozen dumplings, and baking The fact that oils, water, and emulsifiers do not mix well during processing is considered to be one of the causes of oil splashing during baking, but in processing liquids that do not contain raw water in the processing liquid, raw water is included. It is presumed that a higher oil splash reduction effect can be obtained because the expansion agent is less likely to foam before storage than the processing liquid.

  The reason why the processing liquid containing no raw material water has a higher effect of reducing baking unevenness is not clear, but is presumed as follows. Compared with the processing liquid containing raw material water, the processing liquid that does not contain raw material water is less likely to cause the expansion agent in the processing liquid to foam before storage. When the processing liquid is produced or when raw dumplings with the processing liquid attached to the baking surface are steamed and heated, a part of the expansion agent may foam due to moisture in the processing liquid. For example, if a part of the expansion agent foams when producing the processing liquid, the processing liquid becomes a whipped shape, so that the processing liquid is difficult to uniformly adhere to the bottom surface of the dumpling. In addition, if the expansion agent in the processing liquid foams partly when preparing the processing liquid or steaming and heating the raw dumpling after the processing liquid is adhered, the foaming effect when baking the dumpling after preservation is weakened. There is a risk that the grain flour in the processing liquid will not be sufficiently dispersed during baking. In other words, compared to the processing liquid containing raw material water, the processing liquid that does not contain raw water is higher because partial expansion of the expanding agent in the processing liquid is less likely to occur in the stage before baking the dumplings after storage. It is inferred that an effect of reducing unevenness in baking is obtained.

  The skin for dumplings used in the present invention is not particularly limited as long as it is a sheet that wraps ingredients when producing dumplings and is generally used for the production of dumplings. In general, water and salt are added to the raw material mainly composed of flour, kneaded, and the dough obtained is repeatedly rolled and aged to form a thin sheet, which is then punched into a predetermined shape. Manufactured by. In the present invention, as long as it is in the form of a sheet that wraps the ingredients, it may be a sheet containing grains flour other than wheat flour, such as rice flour, buckwheat flour, etc. as a raw material, and starches and quality improvers as auxiliary materials The sheet | seat containing etc. may be sufficient. Further, the thickness of the dumpling skin is not particularly limited, but is preferably about 0.2 to 2 mm.

  The ingredients used in the present invention are not particularly limited, and ingredients generally used as ingredients for dumplings can be used as appropriate. For example, meat such as beef, pork, chicken, fish, vegetables such as leek, onion, cabbage, ginger, garlic, seasonings such as salt, pepper, sugar, liquor, fats such as lard, soybean oil, rapeseed oil, sesame oil And the like. Moreover, you may use additives, such as vegetable protein, starches, and an emulsifier suitably. In addition, since ingredients are kneaded to make a kneaded product and then wrapped in dumpling skin, the meat is preferably ground meat or chopped meat, and the vegetables are preferably chopped by chopping or the like.

  The shape of the raw dumpling formed by wrapping an appropriate amount of ingredients in the dumpling skin may be any shape as long as it has at least one grilled surface. For example, the dumplings skin wrapped around the ingredients may be formed into a pleated shape, which is a so-called chobo type that is substantially spherical and has a flat bottom surface, that is, the bottom surface is baked and the upper end is twisted. It may be.

  In the present invention, the processing liquid may be refrigerated or frozen in a state where the processing liquid is attached to the baking surface, and the processing liquid may be attached to the baking surface before or after steaming and heating. Good. That is, steaming after applying the processing liquid to the grilled surface of the shaped raw dumplings, and then refrigerated storage or frozen storage, after steaming the molded raw dumplings, refrigerated storage by attaching the processing liquid to the grilled surface or It may be stored frozen. In the present invention, it is preferable to apply the processing liquid to the grilled surface of the shaped raw dumplings, steam it, and then store it refrigerated or frozen.

  The amount of processing liquid to be applied to the baking surface should be such that when the obtained dumplings are heated on an iron plate not coated with oil, the burning to the iron plate etc. is suppressed and a uniform baking color is given. For example, it is not particularly limited, and can be appropriately determined in consideration of the composition of the processing liquid, the type of ingredients, the shape and size of the dumpling, the area of the grilled surface, and the like. When the amount of the processing liquid to be applied to the baking surface is too small, it is easy to stick to an iron plate or the like and easily burnt. On the other hand, when the amount of the processing liquid to be applied to the grilled surface is too large, the texture becomes oily and the texture tends to be fried.

  The method of applying the processing liquid to the baking surface is not particularly limited, and it may be applied using a brush or a roller, or may be sprayed by a spray or the like. Dumplings with the processing liquid on the grilled surface are packed in trays and the like. Although the method of stuffing the dumplings to a tray is not specifically limited, Usually, it arrange | positions so that the baking surface of a dumpling may become a tray bottom face side.

  As a method of applying the processing liquid to the baking surface, for example, the processing liquid may be dropped in advance on a tray or the like, and dumplings may be packed thereon so that the processing liquid adheres to the baking surface. In addition, after filling a tray with dumplings so that a baking surface may turn into a tray bottom side, you may make a processing liquid dripped from upper direction. This is because the dropped processing liquid accumulates on the bottom surface of the tray.

  In the present invention, the steaming heat treatment can be performed by a conventional method. The steaming time and temperature can be determined as appropriate depending on the size of the raw dumplings, the type of ingredients, and the like. For example, it can be steamed at 75-98 ° C. for 5-15 minutes.

  A frozen dumpling can be obtained by freezing the steamed and dumplings with the processing liquid attached to the grilled surface. Steamed dumplings can be frozen by conventional methods. For example, it may be frozen by installing it in a freezer based on a freezing method such as an air blast type freezing method, a semi-air blast type freezing method, a contact type freezing method, or it may be frozen by spraying liquefied nitrogen or liquefied carbonic acid. .

  On the other hand, chilled storage dumplings can be obtained by cooling the steamed and dumplings with the processing liquid attached to the grilled surface. Steamed dumplings can be cooled by conventional methods.

  The dumplings thus produced can be cooked by conventional cooking methods, except that no oil is drawn. For example, place a frozen or chilled dumpling taken out of a tray on a heated frying pan or other iron plate that is not pulled with oil so that the grilled surface is in contact with the iron plate, add an appropriate amount of water, cover and steam. By making it into, the baked dumplings with the uniform favorable baked color can be obtained.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example. Hereinafter, unless otherwise specified, “%” means “% (weight)”.

  In the following sensory evaluations, 5 is the highest evaluation and 1 is the lowest evaluation among the five-stage evaluations. Specifically, it is as follows.

No oil splash: Evaluation of the lack of oil splash when baking dumplings 5 ... There is no oil splash at all and cooking is very safe.
4 ... There is almost no oil splash and it can be cooked safely.
3 ... Slight oil splashes occur, but there is no problem in cooking.
2 ... A popping sound is generated during baking, and some oil splashes occur, making it impossible to cook safely.
1 ... Plosives often occur during baking, so there is considerable oil splash and cooking is not safe.

Non-baked unevenness: Evaluation of non-uniformity of the grilled surface of the dumplings after baking 5. There are almost no white or transparent portions, and the entire grilled surface has a baked color, which is very preferable in appearance.
4 ... There are few white or transparent portions, and most of the baked surface has a baked color, which is preferable in appearance.
3 ... White or transparent parts are conspicuous, and there is no problem in appearance.
2… There are many white or transparent parts, which is not preferable in appearance.
1 ... Most of white or transparent parts are unfavorable to the eye.

Texture: Evaluation of texture of dumplings after baking 5 ... Crispy, light and crisp.
4… Slightly crisp, light and crisp.
3… Slightly crisp but light.
2… Slightly crisp, but weak and unreliable.
1 ... There is no sense of crispness, and it is synergistic.

  In addition, the oil splash was specifically measured as follows. First, paper is placed in front of a heated frying pan, and in that state, preserved dumplings such as frozen dumplings are placed on a frying pan, water is added to the lid, and steamed. The lid is opened 3 minutes and 10 seconds after the water is added, and the oil that occurs until there is no remaining water in the frying pan is soaked in the paper placed in front of the frying pan. The degree of oil splash was evaluated from the number of oil droplets soaked into the paper.

[Example 1]
The effect of the difference in the composition of the working fluid on the oil splash reduction effect, baking unevenness reduction effect, and texture improvement effect was examined.
First, 1 part by weight of salt and 34 parts by weight of water are mixed and mixed with 100 parts by weight of semi-strong powder, and then rolled and punched to obtain a dumpling skin having a weight of 4 g per sheet. Produced.
Next, the minced meat and minced vegetables were mixed well with salt, seasoning, spices and prepared water. The obtained mixture of ingredients was placed on the prepared dumpling skin so that it would be 7 g per sheet, and then wrapped and molded to obtain raw dumplings.
The processing liquid shown in Table 1 was attached to the grilled surface of the raw dumplings so as to be 1.0 g / piece of dumplings and packed in a tray. In Table 1, “-” means not added. Further, the “swelling agent” in Table 1 was prepared by blending each raw material so as to have the composition shown in Table 2. Furthermore, polyglycerin fatty acid ester of oleic acid ester (HLB = 4.9, manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used as the emulsifier.

The whole tray was steamed and heated at 90 ° C. for 7 minutes, and then rapidly frozen at −40 ° C. for 40 minutes to obtain frozen dumplings.
Place the frozen dumplings after freezing in a frying pan that has been heated to 200 ° C so that the baked surface is in contact with the iron plate. I got gyoza.
Table 3 shows the evaluation of the absence of oil splash, unevenness of baking, and texture of these grilled dumplings.

As a result, when cereal powder was added in addition to fats and oils (lard) as the processing liquid (processing liquid 1-2), the plosive sound at the time of baking dumplings disappeared, and reduction of oil splash was confirmed. Moreover, it was also confirmed that the portion that falls into white was reduced, that is, the unevenness of baking was reduced. However, it was also confirmed that the texture becomes heavy.
On the other hand, when using the processing liquid 1-3 in which an expansion agent is added to the oil and fat, the texture becomes heavier than that of the processing liquid 1-1 only with the oil and fat, and the oil splash and uneven baking are not improved. I understood it.
On the other hand, in the processing liquid 1-5 in which both the grain powder and the swelling agent were added to the fats and oils, both the oil splash and the baking unevenness were improved. Furthermore, the texture tends to be heavy when using a processing fluid containing only fats and fats or cereal powder, or a processing fluid containing only fats and fats and a swelling agent. By using these in combination (processing solution 1-5), It was confirmed that a light texture could be obtained.
That is, it was confirmed that by using oil, fat, cereal powder, and an expanding agent as the processing liquid, it is possible to obtain dumplings that have a good texture and that reduce both oil splash and uneven baking.

Moreover, when using the processing liquid 1-4 which added the emulsifier to fats and oils, it has confirmed that both a baking unevenness and oil splash were reduced. However, it was confirmed that the crispness of the grilled surface was weakened.
On the other hand, when oil and fat, cereal powder, and an emulsifier are used together as the processing liquid (processing liquid 1-6), compared with the case where the processing liquid containing only the emulsifier is attached (processing liquid 1-4). Although the texture is improved, it has also been confirmed that the effect of reducing oil splash and the effect of reducing unevenness of baking is considerably weakened.
On the other hand, when the processing liquid 1-7 containing all of fats and oils, cereal flour, an expanding agent, and an emulsifier is used, the texture improvement effect becomes weaker than the processing liquid 1-5 that does not include an emulsifier. Moreover, although it becomes the same texture as the processing liquid 1-1 of only fats and oils, the oil splash reduction effect became higher.
On the other hand, when using the processing liquid 1-7, it was confirmed that all evaluations of oil splash, uneven baking, and texture were better than when the processing liquid 1-6 was used. That is, not only the emulsifier is included in the processing liquid, but also by adding an expanding agent as in the present invention, the effect of reducing oil splash, the effect of reducing baking unevenness, and the texture improving effect can be improved. Is clear. This is probably because the expansion agent in the processing liquid foams while the dumplings are baked, and the water added to the frying pan is mixed with the oil and emulsifier derived from the processing liquid, reducing oil splashes. Presumed to be.

[Example 2]
The effect of the type of fat added to the processing liquid on the oil splash reduction effect, baking unevenness reduction effect, and texture improvement effect was examined.
First, a processing liquid was prepared using lard, palm oil, rice oil, soybean oil, sesame oil, or olive oil as the oil. Specifically, 4.7 parts by weight of potato starch and 1 part by weight of a swelling agent were added to 100 parts by weight of fats and oils as a processing liquid. As the swelling agent, those having the composition shown in Table 2 used in Example 1 were used.
Except having used these process liquids, it carried out similarly to Example 1, and obtained the frozen dumpling from raw dumplings, and this was steamed and baked dumplings.
Table 4 shows the evaluation of the absence of oil splash, unevenness of baking, and texture of these grilled dumplings. As a result, it was found that almost the same effect was obtained with respect to the oil splash reduction effect and the baking unevenness reduction effect in the samples using any of the oils and fats. That is, the type of fats and oils in the processing liquid is not particularly limited, and it is apparent that animal oils or vegetable oils may be used.

[Example 3]
The effects of the type of grain powder added to the processing liquid on the effect of reducing oil splashes, reducing unevenness in baking, and improving texture were examined.
First, a processing liquid was prepared using potato starch, high amylose corn starch pregelatinized starch, oxidized sago starch, thin flour, or rice flour as grain flour. Specifically, 4.7 parts by weight of cereal flour and 1 part by weight of a swelling agent were added to 100 parts by weight of lard as a processing liquid. As the swelling agent, those having the composition shown in Table 2 used in Example 1 were used.
Except having used these process liquids, it carried out similarly to Example 1, and obtained the frozen dumpling from raw dumplings, and this was steamed and baked dumplings.
Table 5 shows the evaluation of the absence of oil splash, unevenness of baking, and texture of these grilled dumplings. As a result, it was found that the same effect can be obtained with the sample using any grain flour. Moreover, the same baking unevenness reduction effect was obtained when any grain flour was used. On the other hand, the texture differs depending on the type of grain flour, and it was found that various textures such as crunchy, crispy, and crisp can be created depending on the type of grain flour in the processing liquid.

[Example 4]
The effects of the type of emulsifier added to the processing liquid on the oil splash reduction effect, baking unevenness reduction effect, and texture improvement effect were examined.
First, five types of emulsifiers having HLB values listed in Table 6 were prepared as emulsifiers.
Using the emulsifiers 4-1 to 4-5 described in Table 6, processing liquids 4-1 to 4-5 having the compositions described in Table 7 were prepared. A processing liquid 4-0 without an emulsifier was also prepared at the same time.

Except having used these process liquids 4-0 to 4-5, it carried out similarly to Example 1, and obtained the frozen dumpling from raw dumplings, and this was steamed and baked to obtain baked dumplings.
Table 8 shows the evaluation of the absence of oil splash, unevenness of baking, and texture of these grilled dumplings.
As a result, it was found that, among the effects of the present invention, the effect of reducing oil splash is obtained when the HLB value of the emulsifier added to the processing liquid is 4.9 to 11.6.

[Example 5]
The influence of the amount of the emulsifier added to the processing liquid on the oil splash reduction effect, baking unevenness reduction effect, and texture improvement effect was examined.
First, working fluids 5-1 to 5-6 having the compositions shown in Table 9 were prepared. The emulsifier 4-2 used in Example 4 was used as the emulsifier, and the swelling agent having the composition shown in Table 2 used in Example 1 was used.

Except having used the processing liquids 5-1 to 5-6, it carried out similarly to Example 1, and obtained the frozen dumpling from raw dumplings, and this was steamed and baked to obtain baked dumplings.
Table 10 shows the evaluation of the absence of oil splash, unevenness of baking, and texture of these grilled dumplings.
As a result, it was found that an excellent oil splash reduction effect can be obtained by adding the emulsifier to the processing liquid so that the emulsifier is 0.67 parts by weight or more with respect to 100 parts by weight of the fats and oils.

[Example 6]
The effects of adding water as a raw material to the processing liquid on the effect of reducing oil splash, reducing unevenness in baking, and improving texture were examined.
First, working fluids 6-1 to 6-3 having the compositions shown in Table 11 were prepared. The emulsifier 4-2 used in Example 4 was used as the emulsifier, and the swelling agent having the composition shown in Table 2 used in Example 1 was used. The processing liquids 6-2 and 6-3 were stirred for 3 minutes with a desktop mixer in order to emulsify the fat (lard) and water in the processing liquid.

On the grilled surface of the raw dumplings prepared in the same manner as in Example 1, the processing liquid 6-2 or 6-3 was per dumpling so that the processing liquid 6-1 would be 1.0 g / piece per dumpling. Each was attached so as to be 2.0 g / piece and packed in a tray. Since about half of the processing liquid 6-2 and 6-3 is water, the amount of the processing liquid 6-1 is attached so that the amount of oil and fat per dumpling is equal. It was.
Each tray was steamed and heated at 90 ° C. for 7 minutes, and then rapidly frozen in the same manner as in Example 1 to obtain frozen dumplings. The frozen dumplings after frozen storage were obtained in the same manner as in Example 1 to obtain baked dumplings.
Table 12 shows the evaluation of the absence of oil splash, uneven baking, and texture of these grilled dumplings. As a result, when water is mixed in the processing liquid, it can be confirmed that when dumplings are placed in a heated frying pan, there is a high risk of oil splashing, and more oil is splashed when baking in the frying pan. It was. Moreover, it was also confirmed that when using a working fluid that does not contain raw material water, uneven baking is reduced as compared with a case where a working fluid containing raw material water is used.

  By using the method for producing dumplings of the present invention, steaming using an iron plate such as a frying pan without requiring oil, oil splash is reduced at the time of steaming, the texture is good, and scorching is suppressed, uniformly good Since it can produce chilled or frozen preserved dumplings that can be baked, it can be used mainly in the field of producing refrigerated and frozen foods.

Claims (6)

After steaming raw dumplings that are wrapped in gyoza skin with ingredients and molding, it is a method for producing dumplings that is stored refrigerated or frozen before baking,
Manufacture of dumplings characterized by adhering a processing liquid containing fats and oils, cereal flour, and an expanding agent as active ingredients to the surface to be baked before steaming or storing raw dumplings before steaming Method.   The method for producing dumplings according to claim 1, wherein the processing liquid further contains an emulsifier.   The dumpling according to claim 2, wherein the processing liquid is a liquid in which an emulsifier having an HLB value of 4.9 to 11.6 is blended in an amount of 0.67 parts by weight or more with respect to 100 parts by weight of fats and oils. Manufacturing method.   The said expansion | swelling agent is a synthetic expansion | swelling agent containing sodium hydrogencarbonate, The manufacturing method of the dumpling in any one of Claims 1-3 characterized by the above-mentioned.   The dumpling manufactured using the manufacturing method of the dumpling in any one of Claims 1-4.   The dumpling according to claim 5, which is a frozen dumpling.