JP2012178989A - Oil-and-fat composition for fried jiaozi and method for using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for fried Jiaozi improving the fried condition of Jiaozi, and to provide a method for using the composition.SOLUTION: The oil-and-fat composition for fried Jiaozi contains a vegetable fat other than palm oil, palm oil, and an emulsifying agent. The method for using the oil-and-fat composition for fried Jiaozi includes a step for making the oil-and-fat composition for fried Jiaozi adhere to the fried surface of uncooked Jiaozi, a step for freezing the uncooked Jiaozi, and a step for baking the frozen uncooked Jiaozi by adding no oil.

Description

  TECHNICAL FIELD The present invention relates to an oil and fat composition for grilled dumplings and a method for using the same, and more particularly to an oil and fat composition for grilled dumplings and a method for using the same that can improve the grilled state of the dumplings.

  In general, cooked or prepared frozen foods are widely used in restaurants and general households because they are useful for labor saving in cooking, and demand has been increasing in recent years. Among them, frozen dumplings are widely preferred by general consumers. For example, cooked frozen dumplings and unheated frozen dumplings are sold. Cooked frozen dumplings are prepared by freezing already baked dumplings, and can be eaten only by thawing and heat treatment using a microwave oven or the like. On the other hand, as for unheated frozen dumplings, for example, raw dumplings or those obtained by freezing grilled dumplings are known, and can be eaten by baking the frozen dumplings in a frying pan or the like. Unheated frozen dumplings can obtain a freshly baked texture and aroma by adding one step of baking.

  Conventionally, frozen dumplings using an oil and fat composition for grilled dumplings as disclosed in Patent Document 1 are known. Patent Document 1 describes a raw dumpling formed by wrapping and molding ingredients containing 5-35% by mass of pork fat in a dumpling skin with a plurality of small holes punched, and a plant such as white squeezed oil on the grilled surface of the raw dumpling It describes about the manufacturing method of the frozen dumpling which freezes, after attaching and steaming the oil-fat composition for grilled dumplings which consists of a characteristic fat. The frozen dumplings of Patent Document 1 have the effect of being able to suppress scorching without adding oil in the heating process due to the pork fat that exudes from the small holes and the fats and oils attached to the grilled surface.

JP 2010-57392 A

  However, the frozen dumplings of Patent Document 1 use a dumpling skin with punched small holes, and it is necessary to steam raw dumplings before freezing. In addition, pork fat, which is an animal fat, has a problem that it is difficult to bake because of the long dissolution time. On the other hand, when the oil and fat composition for grilled dumplings is composed only of vegetable fat, in the step of attaching and freezing the oil and fat composition for grilled dumplings, the vegetable fat soaks into the skin of the dumplings before freezing, and the dumplings after baking There was a problem of feeling oily.

As a result of intensive studies by the present inventors, the present invention has found that the above-mentioned problems can be solved by using a specific vegetable fat in combination as an oil and fat composition for grilled dumplings.
An object of the present invention is to provide an oil and fat composition for grilled dumplings and a method for using the same to improve the grilled dumplings.

In order to achieve the above object, the oil and fat composition for grilled dumplings of the invention described in claim 1 contains vegetable fats other than palm oil, palm oil, and an emulsifier.
The invention according to claim 2 is the oil and fat composition for grilled dumplings according to claim 1, wherein the vegetable fat other than palm oil is at least one selected from corn oil and rapeseed oil. .

  Invention of Claim 3 is the oil-fat composition for grilled dumplings of Claim 1 or Claim 2, The said emulsifier is at least 1 type chosen from a lecithin and glycerol fatty acid ester, It is characterized by the above-mentioned.

  The method for using the fat and oil composition for grilled dumplings of the invention according to claim 4 attaches the fat and oil composition for grilled dumplings containing vegetable fat other than palm oil, palm oil, and an emulsifier to the grilled surface of raw dumplings. It consists of a process, the process of freezing this raw dumpling, and the process of baking without adding oil about this frozen raw dumpling.

  ADVANTAGE OF THE INVENTION According to this invention, the fats and oils composition for grilled dumplings which makes the baking state of dumplings favorable, and its usage method can be provided.

(First embodiment)
Hereinafter, 1st Embodiment which actualized the oil-fat composition for grilled dumplings of this invention is described.
The oil and fat composition for grilled dumplings contains vegetable oil other than palm oil and palm oil. Vegetable fats other than palm oil are blended in order to make the grilled state of dumplings uniform and improve the grilled texture. Examples of vegetable fats other than palm oil include corn oil, rapeseed oil, olive oil, soybean oil, safflower oil, sesame oil, sunflower oil, and coconut oil. Among these, corn oil and rapeseed oil are preferable from the viewpoint of excellent grilled texture. The amount of vegetable fat other than palm oil is preferably 5 to 95% by mass, more preferably 60 to 95% by mass in the oil and fat composition for grilled dumplings. When the amount is less than 5% by mass, the effect of making the grilled dumplings uniform is reduced. On the other hand, when the blending amount exceeds 95% by mass, the amount of vegetable fat soaking into the dumpling skin increases, and the dumpling may feel oily after cooking.

  The oil and fat composition for grilled dumplings further contains palm oil as a vegetable fat. Palm oil can reduce the speed at which vegetable fats other than palm oil soak into the skin of dumplings. As the palm oil, for example, freshly squeezed crude oil and liquid palm olein obtained by purifying the crude oil can be used. Among these, palm olein is preferable from the viewpoint of excellent grilled texture. The blending amount of palm oil is preferably 5 to 94% by mass, more preferably 5 to 40% by mass in the oil and fat composition for grilled dumplings. When the blending amount is less than 5% by mass, the amount of vegetable fat soaked into the dumpling skin increases, and the dumpling may feel oily after cooking. On the other hand, when the blending amount exceeds 94% by mass, the oil and fat composition for grilled dumplings is easily solidified, and when the oil and fat composition for grilled dumplings is attached to the grilled surface of raw dumplings and then baked, the grilled surface of raw dumplings There is a risk that it will be difficult to adhere to the surface.

  The oil and fat composition for grilled dumplings further contains an emulsifier. An emulsifier is mix | blended in order to equalize the baking state of dumplings and to improve a grilling texture. Moreover, in the baking process of dumplings, sticking of dumplings to an iron plate such as a frying pan is suppressed, and damage to the dumpling skin is prevented. Specific examples of the emulsifier include lecithin and glycerin fatty acid ester. Among these, lecithin is preferable from the viewpoint of improving the grilled texture of dumplings. The compounding quantity in the oil-fat composition for grilled dumplings of an emulsifier becomes like this. Preferably it is 0.3-20 mass%, More preferably, it is 0.5-5 mass%. When the amount is less than 0.3% by mass, the effect of making the grilled dumplings uniform is reduced. Moreover, there is a possibility that the dumpling skin sticks to the iron plate during baking. On the other hand, when the blending amount exceeds 20% by mass, the grilled surface of the dumpling becomes soft after baking and cooking, and a good texture may not be obtained.

In the oil and fat composition for grilled dumplings, water, seasonings, preservatives, colorants, fragrances, and oils and fats other than the above may be blended as other components within the range that does not impair the effects of the present invention. .
The fat and oil composition for grilled dumplings of this embodiment can be used when baking raw dumplings with an iron plate. Moreover, in the grilled dumplings obtained by baking frozen raw dumplings on an iron plate, the oil and fat composition for grilled dumplings may be attached to the grilled surface before freezing the raw dumplings.

According to the oil and fat composition for grilled dumplings of this embodiment, the following effects can be obtained.
(1) In the oil and fat composition for grilled dumplings of this embodiment, vegetable fats other than an emulsifier, palm oil, and palm oil are contained. Therefore, the baking state of dumplings can be made uniform and the baking state of dumplings can be made favorable. Thereby, the grilled food texture of dumplings can be improved.

(2) Moreover, since the dissolution time of fats and oils is short compared with pork fat, baking adjustment can be easily performed.
(3) In addition, when manufacturing frozen frozen dumplings by freezing them after attaching the fat and oil composition for grilled dumplings to the grilled surface of raw dumplings, vegetable fat soaks inside the dumpling skin before becoming frozen Can not be. Therefore, the oiliness of the dumplings after cooking can be reduced.

  (4) Preferably, lecithin and glycerin fatty acid ester are used as emulsifiers. Therefore, the grilled texture of dumplings can be further improved. Moreover, sticking of the dumplings to the iron plate can be suppressed.

  (5) Preferably, in the grilled dumpling obtained by baking the frozen raw dumplings on an iron plate, the oil composition for grilled dumplings is attached to the grilled surface before freezing the raw dumplings. Therefore, when baking the frozen raw dumplings, it can be baked without adding oil to the iron plate.

In addition, you may change the said embodiment as follows.
-In the said embodiment, you may apply the release oil containing an emulsifier as an emulsifier.
(Second Embodiment)
Hereinafter, 2nd Embodiment which actualized the usage method of the oil-fat composition for grilled dumplings of this invention is described. In addition, since the fats and oils composition for grilled dumplings is the same as 1st Embodiment, description is abbreviate | omitted.

  The method for using the oil and fat composition for grilled dumplings first attaches the oil and fat composition for grilled dumplings of the first embodiment to the grilled surface of raw dumplings. Next, the process of freezing this raw dumpling is performed. Finally, a step of baking the frozen raw dumplings without adding additional oil is performed.

  The food material used in the method for using the oil and fat composition for grilled dumplings of the present invention is raw dumplings. As the raw dumplings, known raw dumplings that are generally known can be applied. The dumpling skin is not particularly limited, and can be produced, for example, by adding water to wheat flour and stretching it thinly. Moreover, the ingredients of dumplings are not specifically limited, For example, well-known ingredients, such as meat, shrimp, leek, garlic, cabbage, can be used. The dumpling skin or ingredients may be appropriately mixed with other seasonings such as salt and dashi, additives and the like.

  The grilled surface to which the oil and fat composition for grilled dumplings is attached indicates a surface in contact with a heated iron plate such as a frying pan out of the outer skin of the dumplings. The method for adhering the oil and fat composition for grilled dumplings is not particularly limited. For example, the method of pouring the oil and fat composition for grilled dumplings on a tray and leaving the grilled surface of the raw dumplings to stand, a method of applying by spraying or brushing. Can be mentioned. Although the adhesion amount of the fat and oil composition for grilled dumplings is not particularly limited, for example, when a method of pouring the fat and oil composition for grilled dumplings on a tray and leaving the grilled surface of raw dumplings to stand down is preferable per dumpling Is poured into a tray of 0.1 to 10 g, more preferably 0.5 to 5 g. When the adhesion amount is less than 0.1 g, it is difficult to bake the dumplings uniformly. On the other hand, if the adhesion amount exceeds 10 g, the dumplings may feel oily.

  The process of freezing raw dumplings can be carried out using a known method. Preferably, during the adhesion treatment of the oil and fat composition for grilled dumplings, the tray on which the raw dumplings are allowed to stand is frozen as it is. Thereby, the effort, such as transfer of dumplings, can be simplified.

  The method of baking dumplings is not specifically limited, It can implement using a steel plate etc. by a well-known method. Raw dumplings are baked without adding additional oil to the iron plate because the fat and oil composition for grilled dumplings is attached to the grilled surface.

According to the method for using the oil and fat composition for grilled dumplings of the present embodiment, the following effects can be obtained in addition to the effects of the first embodiment.
(6) In this embodiment, the oil-fat composition for grilled dumplings containing vegetable fats other than an emulsifier, palm oil, and palm oil was used. Therefore, in the freezing step, the amount of vegetable fat soaking into the dumpling skin before the raw dumplings are frozen is reduced. Therefore, the oiliness of the dumplings after cooking can be reduced.

(7) In this embodiment, raw dumplings are baked without adding oil. Therefore, the labor of cooking can be simplified.
In addition, you may change the said embodiment as follows.

  In the above embodiment, dumplings were baked without adding additional oil to the iron plate. At the time of firing, water may be added to the iron plate and steamed.

Although the test example is given below and the embodiment is described more specifically, the present invention is not limited to these.
<Test Example 1: Comparison test with vegetable fat>
Example 1
HD fry oil (Showa Sangyo Co., Ltd .: Edible corn oil 85% by mass, Edible palm olein 15% by mass) 100g as release oil, Showa Sangyo Co., Ltd .: Edible corn oil about 68% by mass, Edible rapeseed oil The fat and oil composition for grilled dumplings of Example 1 was prepared by mixing 100 g of 29 mass%, lecithin about 3 mass%, glycerin fatty acid ester about 0.3 mass%).

(Comparative Example 1)
Edible soybean oil was used as the fat and oil composition for grilled dumplings of Comparative Example 1.
(Comparative Example 2)
Edible corn oil was used as the oil composition for grilled dumplings of Comparative Example 2.

(Oil penetration test)
By pouring 1 g per each raw dumpling (22 g) into each tray of the fat composition for each grilled dumpling of Example 1 and Comparative Examples 1 and 2, and arranging a plurality of grilled surfaces of raw dumplings in contact with the tray, The oil and fat composition for grilled dumplings was attached to the grilled surface. Next, each tray was placed in an atmosphere of −20 to −18 ° C. and frozen for 24 hours. 12 panelists and 24 hours after the start of freezing, 5 panelists evaluated the penetration of the oil composition for grilled dumplings in the dumpling skin according to the following criteria. It was judged whether or not the oil and fat composition for grilled dumplings was soaked in the dumpling skin, and the soaking was small and excellent: 5, good: 4, good: 3, slightly bad: 2, bad: 1 was evaluated in five stages . The results are shown in Table 1.

(Baking texture test)
A Sani Cook automatic cooker (GZ161C type: manufactured by Nippon Washing Machine Co., Ltd.) was used as a gyoza grilling machine. The dumpling baking machine was set to a baking temperature of 180 ° C., a water injection time of 9 seconds, and a baking time of 6 minutes. Twenty-four freshly preserved fresh dumplings were arranged on an iron plate with the grilled side down, and firing was started after the lid attached to the dumpling baking machine. After baking, the grilled dumplings were taken out, and five panelists ate immediately after completion of baking and 30 minutes after completion of baking, and sensory evaluation was performed according to the following criteria. Regarding the baking texture of dumplings, the whole baking surface is evenly baked, is not oily, and is based on whether the texture is excellent, excellent: 5, good: 4, acceptable: 3, somewhat bad: 2. Poor: Evaluation was made in 5 grades: 1. The results are shown in Table 1.

実施例１は、１種類の植物性脂肪からなる各比較例に対し、油染み込み試験及び焼成食感試験ともに良好又は優れた結果が得られることが確認された。

In Example 1, it was confirmed that good or excellent results were obtained for both the oil soaking test and the baking texture test for each comparative example made of one kind of vegetable fat.

<Test Example 2: Comparison test with animal fats>
(Comparative Example 3)
Lard oil, which is animal fat, was used as the fat composition for grilled dumplings of Comparative Example 3.

(Baking test)
The oil and fat composition for grilled dumplings of Comparative Example 3 was liquefied at 80 ° C. in a hot water bath, and poured into a tray under an atmosphere of 20 to 25 ° C. so as to be 1 g per raw dumpling (22 g). A plurality were arranged in contact with the tray. Next, the tray was placed in an atmosphere of −20 to −18 ° C. and frozen for 24 hours.

  1 g of the oil and fat composition for grilled dumplings of Example 1 above was poured into a tray at room temperature per raw dumpling (22 g), and a plurality of grilled dumplings were placed in contact with the tray. Next, the tray was placed in an atmosphere of −20 to −18 ° C. and frozen for 24 hours.

  About each frozen dumpling of the said comparative example 3 and Example 1, the baking texture test was done by the method similar to the test example 1. FIG. Moreover, about the baking state of the dumpling baking surface immediately after completion of baking, five panelists evaluated visually by the following reference | standard. Based on whether or not the entire baked surface was fired uniformly, the evaluation was made in five stages: excellent: 5, good: 4, good: 3, slightly bad: 2, bad: 1. The respective evaluation results are shown in Table 2.

実施例１は、１種類の動物性油脂からなる比較例３に対し、焼き状態及び焼成食感試験ともに優れた結果が得られることが確認された。

In Example 1, it was confirmed that excellent results were obtained in both the baking state and the baking texture test for Comparative Example 3 composed of one kind of animal oil.

<Test Example 3: Comparison test with commercially available edible oil>
(Comparative Example 4)
The comparative example 4 employ | adopted the structure which does not adhere the fats and oils composition for grilled dumplings to the grilled surface of raw dumplings. Moreover, in Test Example 1, instead of the step of attaching the fat and oil composition for grilled dumplings to the grilled surface of raw dumplings before frozen storage, a configuration in which edible soybean oil is added as fat to the iron plate of the dumpling grilling machine at the time of firing is adopted. did.

(Baking test)
A firing test was performed for Comparative Example 4 and Example 1. Example 1 performed each process of adhesion of the oil-fat composition for grilled dumplings to a grilled surface, freezing, and baking by the same method as Test Example 1. In Comparative Example 4, first, 5 g of edible soybean oil was added to an iron plate 20 cm × 40 cm of a baking machine, and 24 raw dumplings that had been frozen and stored without adhering the oil and fat composition for grilled dumplings were arranged thereon. The firing conditions were the same as those in Test Example 1.

  Five panelists evaluated visually by the following reference | standard about the sticking state to the iron plate of the dumpling baking surface immediately after baking completion. Based on the presence or absence of sticking to the iron plate on the entire grilled surface of the dumplings, the case where there was no sticking was excellent: 5 and below, good: 4, good: 3, slightly bad: 2, bad: evaluated in five stages: . The evaluation results are shown in Table 3.

  Moreover, five panelists evaluated visually according to the following reference | standard about the peeling condition from the iron plate of the dumpling baking surface immediately after completion of baking. Based on whether or not the entire baked surface is easily peeled off from the iron plate, the evaluation was made in five stages: excellent: 5, good: 4, good: 3, slightly bad: 2, bad: 1. The evaluation results are shown in Table 3.

実施例１は、比較例４に対し、焼き面全体が鉄板に張り付くことなく、焼き面全体が鉄板から容易に剥がれることが確認された。

In Example 1, it was confirmed that the entire baked surface was easily peeled off from the iron plate without the entire baked surface sticking to the iron plate as compared with Comparative Example 4.

Next, technical ideas that can be grasped from the above-described embodiment and other examples will be described below together with their effects.
(I) The process of adhering the fat and oil composition for grilled dumplings containing vegetable fats other than palm oil, palm oil, and an emulsifier to the grilled surface of raw dumplings, the process of freezing the raw dumplings, and the frozen raw dumplings A method for producing baked dumplings characterized by comprising a step of baking without adding oil. (B) Grilled dumplings obtained from the production method of (i) above. Therefore, according to the inventions described in (i) and (b), it is possible to obtain a baked dumpling having an improved grilled texture and improved grilled texture.

Claims (4)

  An oil and fat composition for grilled dumplings comprising vegetable fat other than palm oil, palm oil, and an emulsifier.   The oil and fat composition for grilled dumplings according to claim 1, wherein the vegetable fat other than the palm oil is at least one selected from corn oil and rapeseed oil.   The fat and oil composition for grilled dumplings according to claim 1 or 2, wherein the emulsifier is at least one selected from lecithin and glycerin fatty acid ester.   Oil for vegetable dumplings other than palm oil, palm oil, and an oil and fat composition for grilled dumplings containing an emulsifier, the step of freezing the raw dumplings, and the frozen raw dumplings A method of using an oil and fat composition for grilled dumplings characterized by comprising a step of baking without adding.