JP2019041633A - Composition for fried jiaozi blade - Google Patents
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Abstract
Description
本発明は、焼き餃子羽用組成物および当該組成物を使用した焼き餃子の製造方法に関する。 The present invention relates to a composition for grilled dumplings and a method for producing grilled dumplings using the composition.
餃子は、中華惣菜の中で最も好まれる食品のひとつである。中でも、焼き餃子は底面のぱりっとした食感とジューシーな中身、それを包むソフトな皮のバランスが日本人の嗜好にマッチして需要が伸びており、さまざまな形で提供されている。一般に、焼き餃子の調理法は、生もしくは蒸した餃子を鉄板に並べ、蒸し焼きにするのが定法であり、その際には添加した水により麺帯もしくは打ち粉中の澱粉質が一部溶け出して、餃子底面の周りにぱりっとしたせんべい状の皮膜（「餃子羽」ともいう）を形成し、この皮膜がより一層食味を向上させる。最近の飲食店では、このパリパリ感を一層強調するため、焼き水に小麦粉や澱粉を配合する店舗もある。さらには、家庭で手軽に飲食店の食味を再現するため、澱粉質をあらかじめ含有する餃子焼き用小袋スープを別添することが提案され商品化されている（特許文献１：登録実用新案第３０４１６２２号）。 Gyoza is one of the most preferred foods in Chinese side dishes. Above all, baked dumplings are offered in various forms, with a crisp texture on the bottom, juicy contents, and the balance of the soft skin that wraps them to match the tastes of Japanese people. Generally, the cooking method for grilled dumplings is to arrange raw or steamed dumplings on an iron plate and steam them, and in that case, the starch in the noodle band or flour is partially dissolved by the added water. Thus, a crisp rice cracker film (also referred to as “gyoza wings”) is formed around the bottom of the dumpling, and this film further improves the taste. In recent restaurants, there are also stores that mix flour and starch in the baked water to further emphasize this crispy feeling. Furthermore, in order to easily reproduce the taste of a restaurant at home, it has been proposed and commercialized to attach a small bag soup for gyoza grill that already contains starch (Patent Document 1: Registered Utility Model No. 3041622). issue).
特許文献２（特開２００２−３０６１４０）には、「餃子製造の際に、ハイアミロース澱粉を含有するコーティング材を餃子皮外部及びその周辺部に塗布することを特徴とする焼き餃子の製造法」が開示されており、段落０００４には、「長時間経過しても焼き面・・・が、焼き立てのパリパリした食感を維持し得る」と記載されている。しかしながら、焼き餃子羽についての記載はない。 Patent Document 2 (Japanese Patent Application Laid-Open No. 2002-306140) states that "a method for producing grilled dumplings characterized by applying a coating material containing high amylose starch to the outside of the dumpling skin and its peripheral part during the production of dumplings" In paragraph 0004, it is described that “the baked surface... Can maintain a freshly crisp texture even after a long period of time”. However, there is no description about grilled gyoza wings.
特許文献３（特開２００５−１３７２９６）には、「水：油：乳化剤：でんぷん：タンパク質を所定割合で配合した、穀物粉を有しないバッターを乳化させ、トレー中に乳化状態のバッターと２個以上の餃子を、餃子の焼き面がバッター側であり、かつ、２ 個以上の餃子がバッターにより連結され固定されるように配置されていることを特徴とする、バッター付き冷凍又は冷蔵の連結餃子」が開示されている。実施例において、「バリ形成度」の評価を実施しているが、特定の澱粉にのみ効果があることが示されているだけでなく（段落００４９（表４））、段落００５３には、「表５の結果より、タンパク含量が０％では好ましいバリの作成が困難であることが判明した。」と記載されており、タンパク質が必須であることが開示されている。 Patent Document 3 (Japanese Patent Application Laid-Open No. 2005-137296) discloses that “batter which does not have grain flour, in which water: oil: emulsifier: starch: protein is blended at a predetermined ratio, is emulsified, and two emulsified batters are contained in the tray. Frozen or refrigerated linked dumplings with batter, characterized in that the above dumplings are arranged so that the grilled surface of the dumplings is on the batter side and two or more dumplings are linked and fixed by the batter Is disclosed. In the examples, evaluation of “degree of burr formation” was performed, but not only was it effective only for specific starches (paragraph 0049 (Table 4)), From the results of Table 5, it was found that it is difficult to produce a preferable burr at a protein content of 0%. ”, It is disclosed that protein is essential.
また一方で、食物アレルギーの点で、卵白等のタンパク質をできるだけ使用しないという要望があった。 On the other hand, from the viewpoint of food allergies, there has been a demand to use proteins such as egg white as much as possible.
このように、従来の技術では、焼き餃子羽の外観等において、まだ改善の余地があった。そこで、本発明の目的は、焼き餃子の製造時や調理時において、外観や食感の良好な焼き餃子羽を形成するための焼き餃子羽用組成物及び当該組成物を使用した焼き餃子の製造方法を提供することにある。 Thus, with the conventional technology, there is still room for improvement in the appearance of the grilled dumpling feathers. Accordingly, the object of the present invention is to produce a grilled dumpling feather composition for forming a grilled dumpling feather having a good appearance and texture during the production and cooking of the grilled dumpling, and the production of the grilled dumpling using the composition. It is to provide a method.
本発明者らは、鋭意研究の結果、澱粉、ポリグリセリン脂肪酸エステルを含む油脂組成物、及び水を含む組成物が、良好な焼き餃子羽を形成することを見出し、本発明を完成させた。 As a result of intensive studies, the present inventors have found that an oil composition containing starch, a polyglycerin fatty acid ester, and a composition containing water form good grilled dumpling feathers, and have completed the present invention.
すなわち、本発明は、澱粉、ポリグリセリン脂肪酸エステルを含む油脂組成物、及び水を含む焼き餃子羽用組成物であって、
前記澱粉の含有量が４質量％以上１８質量％以下であり、
前記油脂組成物の含有量が５質量％以上４５質量％以下であり、
前記油脂組成物の前記ポリグリセリン脂肪酸エステルの含有量が０．５質量％以上２５質量％以下である、前記焼き餃子羽用組成物である。
That is, the present invention is an oil and fat composition containing starch, polyglycerin fatty acid ester, and a composition for grilled dumpling wings containing water,
The starch content is 4 mass% or more and 18 mass% or less,
The content of the oil or fat composition is 5% by mass or more and 45% by mass or less,
It is the said composition for grilled dumpling feathers whose content of the said polyglyceryl fatty acid ester of the said fats and oils composition is 0.5 mass% or more and 25 mass% or less.
前記澱粉の由来は、コーン、馬鈴薯、小麦およびキャッサバから選ばれる一種又は二種以上であることが好ましい。 The origin of the starch is preferably one or more selected from corn, potato, wheat and cassava.
前記澱粉は、未加工、もしくは、エステル化処理、ヒドロキシプロピル化処理およびα化処理から選ばれる一種又は二種以上の処理を経ていることが好ましい。 It is preferable that the starch is raw or has undergone one or more treatments selected from esterification treatment, hydroxypropylation treatment and pregelatinization treatment.
前記ポリグリセリン脂肪酸エステルの脂肪酸は、不飽和脂肪酸であることが好ましい。 The fatty acid of the polyglycerol fatty acid ester is preferably an unsaturated fatty acid.
前記ポリグリセリン脂肪酸エステルのグリセリン重合度は２以上１０以下であることが好ましい。 The degree of glycerol polymerization of the polyglycerol fatty acid ester is preferably 2 or more and 10 or less.
また、本発明は、焼き餃子の製造方法であって、
生もしくは蒸した餃子を焼成するに際し、前記焼き餃子羽用組成物を添加することを特徴とする、前記製造方法である。
Further, the present invention is a method for producing grilled dumplings,
It is the said manufacturing method characterized by adding the said composition for grilled dumpling wings when baking a raw or steamed dumpling.
生もしくは蒸した前記餃子１００質量部に対し、前記焼き餃子羽用組成物を２０質量部以上８０質量部以下添加することが好ましい。 It is preferable to add 20 parts by weight or more and 80 parts by weight or less of the composition for grilled dumplings to 100 parts by weight of the raw or steamed dumplings.
また、本発明は、前記焼き餃子羽用組成物に使用するための澱粉である。 Moreover, this invention is starch for using for the said composition for grilled dumpling wings.
前記澱粉の由来はコーン、馬鈴薯、小麦およびキャッサバから選ばれる一種又は二種以上であることが好ましい。 The origin of the starch is preferably one or more selected from corn, potato, wheat and cassava.
前記澱粉は、未加工、もしくは、エステル化処理、ヒドロキシプロピル化処理およびα化処理から選ばれる一種又は二種以上の処理を経ていることが好ましい。 It is preferable that the starch is raw or has undergone one or more treatments selected from esterification treatment, hydroxypropylation treatment and pregelatinization treatment.
また、本発明は、前記焼き餃子羽用組成物に使用するための油脂組成物であって、
ポリグリセリン脂肪酸エステルの含有量が０．５質量％以上２５質量％以下である、前記油脂組成物である。
Further, the present invention is an oil and fat composition for use in the composition for grilled dumplings,
It is the said oil-and-fat composition whose content of polyglycerol fatty acid ester is 0.5 mass% or more and 25 mass% or less.
なお、これらの各構成の任意の組み合わせや、本発明の表現を方法や製造方法などの間で変換したものもまた本発明の態様として有効である。 It should be noted that any combination of these components, or a conversion of the expression of the present invention between methods and manufacturing methods is also effective as an aspect of the present invention.
本発明の焼き餃子羽用組成物は、焼き餃子の製造時や調理時に使用し、外観や食感の良好な焼き餃子羽を形成することができる。ここで、外観とは、例えば、羽の形状のことであり、食感とは、例えば、硬さであり、より詳細にはパリパリ感を伴った硬さのことである。 The composition for grilled dumpling wings of the present invention can be used at the time of manufacturing or cooking baked dumplings to form grilled dumpling wings having a good appearance and texture. Here, the appearance is, for example, the shape of a wing, and the texture is, for example, hardness, and more specifically, hardness with a crispy feeling.
本発明の焼き餃子羽用組成物に使用する澱粉は、通常、食用として用いられる澱粉を使用することができる。澱粉の由来は、例えば、コーン、米、小麦等の穀類、馬鈴薯、甘藷、キャッサバ等の芋類、エンドウ豆、緑豆などの豆類が挙げられ、コーン、小麦、馬鈴薯およびキャッサバから選ばれる一種又は二種以上が好ましく、コーン、馬鈴薯およびキャッサバから選ばれる一種又は二種以上がより好ましい。なお、キャッサバから得られた澱粉をタピオカ澱粉という。
また、前記澱粉のアミロース含有量（加工処理を経ている場合には加工前のアミロース含有量）は、特に問わないが、例えば、５％以上９０％以下であり、２０％以上８０％以下が好ましく、２５％以上８０％以下がより好ましく、４０％以上８０％以下がさらに好ましい。
また、前記澱粉は、加工処理を施していなくても、施していてもよい。前記加工処理は、例えば、エステル化処理、ヒドロキシプロピル化処理、酸化処理、α化処理、酸処理、アルカリ処理、湿熱処理、乾熱処理、漂白処理、酵素処理およびこれらの組み合わせ等が挙げられる。本発明の前記澱粉は、未加工、もしくは、エステル化処理、ヒドロキシプロピル化処理、酸化処理、α化処理および酸処理から選ばれる一種又は二種以上の処理を経ていることが好ましく、未加工、もしくは、エステル化処理、ヒドロキシプロピル化処理およびα化処理から選ばれる一種又は二種以上の処理を経ていることがより好ましい。前記エステル化処理には、アセチル化、リン酸架橋およびアジピン酸架橋から選ばれる一種又は二種以上が好ましく、アセチル化リン酸架橋処理がより好ましい。
なお、上記加工処理は、当業者に公知の方法で処理することができる。
The starch used for the composition for grilled dumpling wings of this invention can use the starch normally used as edible. Examples of the origin of starch include corn, rice, wheat and other grains, potatoes, sweet potatoes, cassava and other beans, peas, mung beans and other beans, and one or two selected from corn, wheat, potato and cassava One or more species are preferred, and one or more species selected from corn, potato and cassava are more preferred. In addition, the starch obtained from cassava is called tapioca starch.
Moreover, the amylose content of the starch (if processed, the amylose content before processing) is not particularly limited, but is, for example, 5% to 90%, preferably 20% to 80%. 25% or more and 80% or less is more preferable, and 40% or more and 80% or less is more preferable.
Further, the starch may or may not be processed. Examples of the processing treatment include esterification treatment, hydroxypropylation treatment, oxidation treatment, pregelatinization treatment, acid treatment, alkali treatment, wet heat treatment, dry heat treatment, bleaching treatment, enzyme treatment, and combinations thereof. The starch of the present invention is preferably raw or has undergone one or more treatments selected from esterification treatment, hydroxypropylation treatment, oxidation treatment, pregelatinization treatment and acid treatment, Alternatively, it is more preferable to pass through one or more treatments selected from esterification treatment, hydroxypropylation treatment and pregelatinization treatment. The esterification treatment is preferably one or more selected from acetylation, phosphoric acid crosslinking and adipic acid crosslinking, and more preferably acetylated phosphoric acid crosslinking treatment.
In addition, the said process can be processed by a method well-known to those skilled in the art.
前記焼き餃子羽用組成物中の前記澱粉の含有量は、４質量％以上１８質量％以下であり、好ましくは５質量％以上１８質量％以下であり、より好ましくは７質量％以上１８質量％以下であり、さらに好ましくは９質量％以上１６質量％以下であり、さらにより好ましくは１０質量％以上１５質量％以下である。 The starch content in the composition for grilled dumplings is 4% by mass or more and 18% by mass or less, preferably 5% by mass or more and 18% by mass or less, more preferably 7% by mass or more and 18% by mass or less. Or less, more preferably 9% by mass or more and 16% by mass or less, and even more preferably 10% by mass or more and 15% by mass or less.
本発明の焼き餃子羽用組成物に使用する油脂組成物は、ポリグリセリン脂肪酸エステルを含有する。前記ポリグリセリン脂肪酸エステルの含有量は、０．５質量％以上２５質量％以下であり、好ましくは０．７質量％以上２０質量％以下であり、より好ましくは１質量％以上１８質量％以下であり、さらに好ましくは２質量％以上１２質量％以下であり、さらにより好ましくは３質量％以上１０質量％以下である。 The oil and fat composition used for the composition for grilled dumpling wings of the present invention contains a polyglycerol fatty acid ester. Content of the said polyglycerol fatty acid ester is 0.5 to 25 mass%, Preferably it is 0.7 to 20 mass%, More preferably, it is 1 to 18 mass%. Yes, more preferably 2% by mass to 12% by mass, and even more preferably 3% by mass to 10% by mass.
前記焼き餃子羽用組成物中の前記油脂組成物の含有量は、５質量％以上４５質量％以下であり、好ましくは１０質量％以上４０質量％以下であり、より好ましくは１５質量％以上３７質量％以下であり、さらに好ましくは２０質量％以上３５質量％以下である。また、スラリーの広がり具合の点から、好ましくは５質量％以上３７質量％以下であり、より好ましくは７質量％以上３５質量％以下であり、さらに好ましくは１０質量％以上３５質量％以下である。またさらに、羽の硬さ・パリパリ感の点で、好ましくは１５質量％以上４５質量％以下であり、より好ましくは２０質量％以上４５質量％以下であり、さらに好ましくは２０質量％以上４０質量％以下である。 Content of the said fats and oils composition in the said composition for grilled dumpling wings is 5 to 45 mass%, Preferably it is 10 to 40 mass%, More preferably, it is 15 to 37 mass%. It is 20 mass% or less, More preferably, it is 20 mass% or more and 35 mass% or less. Moreover, from the point of the spreading | diffusion condition of a slurry, Preferably it is 5 to 37 mass%, More preferably, it is 7 to 35 mass%, More preferably, it is 10 to 35 mass%. . Furthermore, in terms of the hardness of the wings and the crispness, it is preferably 15% by mass to 45% by mass, more preferably 20% by mass to 45% by mass, and further preferably 20% by mass to 40% by mass. % Or less.
前記ポリグリセリン脂肪酸エステルは、特に限定されず、通常市販されているものを用いることができる。前記ポリグリセリン脂肪酸エステルの脂肪酸は、好ましくは不飽和脂肪酸であり、より好ましくはオレイン酸である。また、前記ポリグリセリン脂肪酸エステルのグリセリン重合度は、好ましくは２以上１０以下であり、より好ましくは２以上８以下であり、さらに好ましくは２以上５以下であり、さらにより好ましくは２以上４以下であり、特に好ましくは２である。
また、前記ポリグリセリン脂肪酸エステルは、蒸留工程を経ているものが好ましい。
The polyglycerin fatty acid ester is not particularly limited, and a commercially available product can be used. The fatty acid of the polyglycerol fatty acid ester is preferably an unsaturated fatty acid, more preferably oleic acid. The degree of glycerol polymerization of the polyglycerol fatty acid ester is preferably 2 or more and 10 or less, more preferably 2 or more and 8 or less, still more preferably 2 or more and 5 or less, and even more preferably 2 or more and 4 or less. And particularly preferably 2.
The polyglycerol fatty acid ester is preferably subjected to a distillation step.
また、前記ポリグリセリン脂肪酸エステルのＨＬＢは、５以上９以下が好ましく、６以上９以下がより好ましく、６．５以上８以下がさらに好ましく、７以上８以下がさらにより好ましく、７．２以上７．８以下が特に好ましい。 The HLB of the polyglycerin fatty acid ester is preferably 5 or more and 9 or less, more preferably 6 or more and 9 or less, further preferably 6.5 or more and 8 or less, still more preferably 7 or more and 8 or less, and more than 7.2 or 7 .8 or less is particularly preferable.
前記油脂組成物に含まれる油脂は、特に限定されず、食用油脂として使用できるものを用いることができる。例えば、パーム核油、パーム油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、カカオ脂、ごま油等の植物油脂、ラード等の動物油脂、中鎖脂肪酸トリグリセリド等が挙げられる。また、これらの分別油（パーム油の中融点部、パーム油の分別軟質油、パーム油の分別硬質油等）、エステル交換油、水素添加油等の加工した油脂を使用できる。また、これらの食用油脂は、一種又は二種以上を使用することができ、大豆油、菜種油、コーン油、及びパーム油の分別軟質油のいずれか一種または二種以上を含むことが好ましい。
また、前記油脂の上昇融点は、好ましくは５℃以下であり、より好ましくは０℃以下である。所定の上昇融点とすることで、作業性が良好となる。なお、上昇融点は、基準油脂分析試験法２．２．４．２−１９９６に準じ、測定することができる。
The fats and oils contained in the fat and oil composition are not particularly limited, and those that can be used as edible fats and oils can be used. For example, palm kernel oil, palm oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, sesame oil and other vegetable oils, lard and other animal fats, medium chain fatty acids A triglyceride etc. are mentioned. In addition, processed oils and fats such as these fractionated oils (mid melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), transesterified oil, hydrogenated oil and the like can be used. Moreover, these edible fats and oils can use 1 type, or 2 or more types, It is preferable that any 1 type, or 2 or more types of the fractionation soft oil of soybean oil, rapeseed oil, corn oil, and palm oil is included.
Moreover, the rising melting point of the oil is preferably 5 ° C. or lower, more preferably 0 ° C. or lower. By setting it as a predetermined rising melting point, workability is improved. The rising melting point can be measured according to the standard oil analysis method 2.2.4.2-1996.
前記油脂組成物の前記油脂の含有量は、例えば、７０質量％以上であり、好ましくは７５質量％以上であり、より好ましくは８０質量％以上であり、さらに好ましくは８２質量％以上であり、さらにより好ましくは８５質量％以上であり、特に好ましくは９０質量％以上である。上限は特に限定されないが、前記油脂と前記ポリグリセリン脂肪酸エステルの合計量が１００質量％以下である。また、前記油脂組成物の水の含有量は、１質量％未満である。 The content of the oil and fat in the oil and fat composition is, for example, 70% by mass or more, preferably 75% by mass or more, more preferably 80% by mass or more, and further preferably 82% by mass or more, Still more preferably, it is 85 mass% or more, Most preferably, it is 90 mass% or more. Although an upper limit is not specifically limited, The total amount of the said fats and oils and the said polyglyceryl fatty acid ester is 100 mass% or less. Moreover, water content of the said fats and oils composition is less than 1 mass%.
本発明の焼き餃子羽用組成物には、本発明の効果を阻害しない限り、通常油脂に添加できるシリコーン等の助剤等を使用してもよい。 In the composition for grilled dumpling wings of the present invention, as long as the effects of the present invention are not impaired, an auxiliary agent such as silicone that can be usually added to fats and oils may be used.
本発明の焼き餃子羽用組成物は、澱粉、ポリグリセリン脂肪酸エステルを含む油脂組成物、及び水を必須とする。また、タンパク質を配合してもよいが、配合することなく、良好な焼き餃子羽を作ることができる。 The composition for grilled dumpling wings of the present invention essentially comprises starch, an oil and fat composition containing polyglycerin fatty acid ester, and water. Moreover, although protein may be mix | blended, a favorable grilled dumpling feather can be made, without mix | blending.
本発明の焼き餃子羽用組成物に含まれる前記澱粉に対する前記油脂組成物の含有量は、質量比で、好ましくは０．８以上１２以下であり、より好ましくは１以上１０以下であり、さらに好ましくは１．５以上５以下であり、さらにより好ましくは２以上４以下である。 Content of the said fats and oils composition with respect to the said starch contained in the composition for grilled dumpling wings of this invention is a mass ratio, Preferably it is 0.8-12, More preferably, it is 1-10. Preferably they are 1.5 or more and 5 or less, More preferably, they are 2 or more and 4 or less.
本発明の焼き餃子羽用組成物に含まれる前記澱粉に対する前記ポリグリセリン脂肪酸エステルの含有量は、質量比で、好ましくは０．０３以上０．６以下であり、より好ましくは０．０６以上０．５以下であり、さらに好ましくは０．０８以上０．４以下であり、さらにより好ましくは０．１以上０．３以下である。 Content of the said polyglyceryl fatty acid ester with respect to the said starch contained in the composition for grilled dumpling feathers of this invention is a mass ratio, Preferably it is 0.03 or more and 0.6 or less, More preferably, it is 0.06 or more and 0. 0.5 or less, more preferably 0.08 or more and 0.4 or less, and even more preferably 0.1 or more and 0.3 or less.
本発明の焼き餃子羽用組成物に含まれる水の含有量は、例えば、４０質量％以上であり、好ましくは４５質量％以上であり、より好ましくは５０質量％以上であり、さらに好ましくは５５質量％以上である。上限は特に限定されないが、前記澱粉、前記油脂組成物および水の合計量が１００質量％以下である。 The content of water contained in the composition for grilled dumpling wings of the present invention is, for example, 40% by mass or more, preferably 45% by mass or more, more preferably 50% by mass or more, and further preferably 55%. It is at least mass%. Although an upper limit is not specifically limited, The total amount of the said starch, the said oil-fat composition, and water is 100 mass% or less.
また、前記焼き餃子羽用組成物は、生もしくは蒸した餃子に添加する前に加熱処理をしてもよく、好ましくは加熱処理後、冷却する。 The composition for grilled dumplings feathers may be heat-treated before being added to raw or steamed dumplings, and preferably cooled after the heat treatment.
本発明における焼き餃子とは、従来知られている焼き餃子のことであり、例えば、具を皮で包んだ生餃子や、この生餃子に蒸す等の加熱調理を施した餃子、それらを冷凍した冷凍餃子などを、フライパン等で焼成する調理を行なったものである。
また、その形状、保存、流通等には、特に制限はない。
The baked dumplings in the present invention are conventionally known baked dumplings, for example, raw dumplings wrapped in a skin, dumplings that have been cooked such as steaming the raw dumplings, and frozen them Frozen dumplings and the like are cooked by baking in a frying pan or the like.
Moreover, there is no restriction | limiting in particular in the shape, storage, distribution | circulation, etc.
また、皮と具材の製造方法は当業者に周知であり、特に限定されない。餃子用の皮としては、例えば、小麦粉を主成分とする生地を混捏し、圧延してシート状にし、所定形状に打ち抜き又は切断される。具材としては、例えば豚肉、牛肉、鶏肉、エビ等の肉類や魚介類、キャベツ、にら、生姜、にんにく、ネギ等の野菜類が使われる。また、これらの具材は適当な大きさに細断化されて使用される。また、具材には、塩、醤油等の調味料等を添加してもよい。 Moreover, the manufacturing method of skin and ingredients is well known to those skilled in the art, and is not particularly limited. As the dumpling skin, for example, a dough mainly composed of flour is kneaded, rolled into a sheet, and punched or cut into a predetermined shape. As ingredients, for example, meat such as pork, beef, chicken and shrimp, seafood, cabbage, leek, ginger, garlic, green onions and other vegetables are used. In addition, these ingredients are used by being cut into appropriate sizes. In addition, seasonings such as salt and soy sauce may be added to the ingredients.
本発明の焼き餃子の製造方法は、上記焼き餃子羽用組成物を使用することを特徴としている。 The method for producing grilled dumplings of the present invention is characterized by using the above-described composition for grilled dumplings.
焼き餃子の調理法は、一般に、加熱した鉄板等で、生もしくは蒸した餃子を並べ、焼き水を添加し、蒸して焼成する。本発明の焼き餃子の製造方法では、好ましくは、焼き水の代わりとして、焼き餃子羽用組成物を使用する。本発明の焼き餃子羽用組成物は、生もしくは蒸した餃子を焼成する際に同時に添加してもよく、また、ある程度前記餃子が焼成されたのち、本発明の焼き餃子羽用組成物を添加してもよい。通常、蓋をして蒸し焼きにし、その後、蓋をあけて、水分を飛ばし、パリパリとした羽を形成させる。加熱時間は特に限定されないが、前記焼き餃子羽用組成物を添加後、好ましくは２〜２０分、より好ましくは２〜１５分、さらに好ましくは３〜１０分である。
なお、加熱した鉄板等の例として、フライパン、鉄板鍋、餃子焼き器、ホットプレート等が挙げられ、テフロン（登録商標）コーティング等の施されているものでも良い。
The method of cooking grilled dumplings is generally to arrange raw or steamed dumplings on a heated iron plate, add baking water, steam and fire. In the method for producing grilled dumplings of the present invention, preferably, a composition for grilled dumpling wings is used as a substitute for grilled water. The composition for grilled dumpling wings of the present invention may be added at the same time when baking raw or steamed dumplings, and after the dumplings are baked to some extent, the composition for grilled dumpling wings of the present invention is added. May be. Usually, the lid is covered and steamed, and then the lid is opened to remove moisture and form crisp wings. Although the heating time is not particularly limited, it is preferably 2 to 20 minutes, more preferably 2 to 15 minutes, and further preferably 3 to 10 minutes after adding the composition for grilled dumplings.
Examples of the heated iron plate include a frying pan, an iron plate pan, a gyoza grill, a hot plate, and the like, and may be provided with Teflon (registered trademark) coating or the like.
生もしくは蒸した前記餃子は、保存条件や焼成時の状態は特に限定されず、冷蔵保存や冷凍保存したものでもよく、また、焼成に際して、常温、冷蔵もしくは冷凍の状態でも構わない。冷凍保存の場合、予め、冷凍餃子用トレイ等に本発明の焼き餃子羽用組成物を添加していてもよい。 The raw or steamed dumplings are not particularly limited in terms of storage conditions and firing conditions, and may be refrigerated storage or frozen storage, and may be in a normal temperature, refrigerated or frozen state during baking. In the case of frozen storage, the composition for grilled dumpling wings of the present invention may be added in advance to a tray for frozen dumplings.
本発明の焼き餃子羽用組成物の添加量は、特に限定されないが、例えば、生もしくは蒸した餃子１００質量部に対し、前記焼き餃子羽用組成物を２０質量部以上８０質量部以下とすることが好ましく、２０質量部以上６０質量部以下とすることがより好ましく、２５質量部以上５０質量部以下とすることがさらに好ましく、３０質量部以上４５質量部以下とすることがさらにより好ましい。 Although the addition amount of the composition for grilled dumpling wings of this invention is not specifically limited, For example, the said composition for grilled dumpling wings shall be 20 to 80 mass parts with respect to 100 mass parts of raw or steamed dumplings. It is preferably 20 to 60 parts by mass, more preferably 25 to 50 parts by mass, and even more preferably 30 to 45 parts by mass.
本発明の焼き餃子羽用組成物は、本発明の効果を阻害しない限り、調味料等を含んでいてもよい。 The composition for grilled dumpling wings of the present invention may contain a seasoning or the like as long as the effects of the present invention are not impaired.
以下に、本発明の実施例を示すが、本発明の主旨はこれらに限定されるものではない。 Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.
実施に際して、以下のものを使用した。加工した澱粉のアミロース含有量は、原料澱粉のアミロース含有量を示す。 In the implementation, the following were used. The amylose content of the processed starch indicates the amylose content of the raw material starch.
＜澱粉＞
ＨＳ−７：ハイアミロースコーンスターチ（製品名：Ｊ−オイルミルズＨＳ−７、株式会社Ｊ−オイルミルズ社製）、アミロース含有量７０％
ＡＨＦ：α化ハイアミロースコーンスターチ（製品名：ジェルコールＡＨ−Ｆ、株式会社Ｊ−オイルミルズ社製）、アミロース含有量７０％
Ｒ−コンス：レギュラーコーンスターチ（製品名：Ｊ−オイルミルズコーンスターチＹ、株式会社Ｊ−オイルミルズ社製）、アミロース含有量２７％
ワキシー：ワキシーコーンスターチ（製品名：Ｊ−オイルミルズワキシーコーンスターチＹ、株式会社Ｊ−オイルミルズ社製）、アミロース含有量２０％未満
ＢＰ−２００：馬鈴薯澱粉（製品名：ジェルコールＢＰ−２００、株式会社Ｊ−オイルミルズ社製）、アミロース含有量２０％未満
ＫＰＳ−２００：リン酸架橋馬鈴薯澱粉（製品名：ジェルコールＫＰＳ−２００、株式会社Ｊ−オイルミルズ社製）、アミロース含有量２０％未満
ＷＡ−２０：アセチル化小麦澱粉（製品名：ジェルコールＷＡ−２０、株式会社Ｊ−オイルミルズ社製）、アミロース含有量３０％
ＡＴＰ−２７：アセチル化リン酸架橋タピオカ澱粉（製品名：アクトボディＡＴＰ−２７（ＮＲ）、株式会社Ｊ−オイルミルズ社製）、アミロース含有量２０％未満
ＰＯＴ−０５：ヒドロキシプロピル化タピオカ澱粉（製品名：ジェルコールＰＯＴ−０５、株式会社Ｊ−オイルミルズ社製）、アミロース含有量２０％未満
Ａ−１０：ヒドロキシプロピル化リン酸架橋ワキシーコーンスターチ（製品名：ジェルコールＡ−１０、株式会社Ｊ−オイルミルズ社製）、アミロース含有量２０％未満
ＴＰ−１：リン酸架橋タピオカ澱粉（製品名：アクトボディＴＰ−１（ＮＲ）、株式会社Ｊ−オイルミルズ社製）、アミロース含有量２０％未満
ＣＴ−２：アセチル化アジピン酸架橋ワキシーコーンスターチ（製品名：ジェルコールCT−２、株式会社Ｊ−オイルミルズ社製）、アミロース含有量２０％未満
生タピオカ：タピオカ澱粉（社内調製品）、アミロース含有量２０％未満
生小麦：小麦澱粉、アミロース含有量３０％
<Starch>
HS-7: High amylose corn starch (product name: J-Oil Mills HS-7, manufactured by J-Oil Mills), 70% amylose content
AHF: pregelatinized high amylose corn starch (Product name: Gelcor AH-F, manufactured by J-Oil Mills), 70% amylose content
R-Cons: Regular corn starch (Product name: J-Oil Mills Corn Starch Y, manufactured by J-Oil Mills), 27% amylose content
Waxy: Waxy corn starch (product name: J-Oil Mills Waxy Corn Starch Y, manufactured by J-Oil Mills Co., Ltd.), amylose content less than 20% BP-200: potato starch (Product name: Gelcor BP-200, Co., Ltd.) J-Oil Mills Co., Ltd.), amylose content less than 20% KPS-200: Phosphoric acid crosslinked potato starch (Product name: Gelcor KPS-200, J-Oil Mills Co., Ltd.), amylose content less than 20% WA -20: Acetylated wheat starch (product name: Gelcor WA-20, manufactured by J-Oil Mills Co., Ltd.), amylose content 30%
ATP-27: acetylated phosphate cross-linked tapioca starch (product name: Actbody ATP-27 (NR), manufactured by J-Oil Mills), amylose content less than 20% POT-05: hydroxypropylated tapioca starch ( Product name: Gelcor POT-05, manufactured by J-Oil Mills Co., Ltd.), amylose content less than 20% A-10: hydroxypropylated phosphate cross-linked waxy corn starch (Product name: Gelcor A-10, J Co., Ltd.) -Oil Mills Co., Ltd.), amylose content less than 20% TP-1: Phosphoric acid crosslinked tapioca starch (Product name: Actbody TP-1 (NR), J-Oil Mills Co., Ltd.), amylose content 20% Less than CT-2: Acetylated adipic acid crosslinked waxy corn starch (Product name: Gelcor CT-2, J Co., Ltd.) Oil Mills, Ltd.), amylose content less than 20% raw tapioca: Tapioca Starch (internal preparations), amylose content less than 20% raw wheat: wheat starch, amylose content 30%
＜ポリグリセリン脂肪酸エステルおよび油脂＞
ＤＯ−１００Ｖ：ジグリセリンモノオレイン酸エステル、ＨＬＢ 7.4、蒸留精製したもの（製品名：ポエムDO-１００Ｖ、理研ビタミン株式会社製）
Ａ−１７３Ｅ：ペンタグリセリントリオレイン酸エステル、ＨＬＢ ７.0（製品名：サンソフトＡ−１７３Ｅ、太陽化学株式会社製）
Ｏ−５０Ｄ：デカグリセリンペンタオレイン酸エステル、ＨＬＢ ７.0（製品名：リョートーポリグリエステルＯ−５０Ｄ、三菱ケミカルフーズ株式会社製）
菜種油（製品名：さらさらキャノーラ油、株式会社Ｊ−オイルミルズ社製）
<Polyglycerin fatty acid ester and oil and fat>
DO-100V: Diglycerin monooleate, HLB 7.4, purified by distillation (Product name: Poem DO-100V, manufactured by Riken Vitamin Co., Ltd.)
A-173E: Pentaglycerin trioleate, HLB 7.0 (Product name: Sunsoft A-173E, manufactured by Taiyo Chemical Co., Ltd.)
O-50D: Decaglycerin pentaoleate, HLB 7.0 (Product name: Ryoto polyglycerate O-50D, manufactured by Mitsubishi Chemical Foods Corporation)
Rapeseed oil (Product name: Sarasara Canola Oil, manufactured by J-Oil Mills)
＜スラリーの調製と評価＞
容器に、所定量の澱粉、油脂組成物（水の含有量は１質量％未満）、水を加え、焼き餃子羽用組成物（以下、「羽用組成物」ともいう。）を調製した。該羽用組成物をスプーンで撹拌し、スラリーを得た。この際、得られたスラリーの均一感を以下の基準で評価した。
＜均一感＞
５：撹拌後、均一である
４：撹拌後、ほぼ均一である
３：撹拌後、しばらく均一である
２：撹拌後、少しの間均一である
１：撹拌後、油脂がすぐに分離する
<Preparation and evaluation of slurry>
A predetermined amount of starch, an oil and fat composition (water content is less than 1% by mass) and water were added to the container to prepare a composition for grilled dumpling wings (hereinafter also referred to as “wing composition”). The wing composition was stirred with a spoon to obtain a slurry. At this time, the uniformity of the obtained slurry was evaluated according to the following criteria.
<Uniformity>
5: Uniform after stirring 4: Almost uniform after stirring 3: Uniform for a while after stirring 2: Uniform for a while after stirring 1: Oils and fats immediately separate after stirring
＜評価方法Ａ＞
電磁調理器（東芝ＩＨ調理器（ＭＲ２０ＤＥ）、東芝ホームアプライアンス社製）のメモリを５として、ステンレスフライパン（２２ｃｍ）を置いて、３０秒後（フライパン表面温度：約８５℃）に、スラリーを２０ｇ加えた。素早く蓋をして、メモリを３にして、２分間加熱した。蓋をあけて、水分が飛ぶまで加熱した（ただし、最大３分まで）。この際、蓋を開けてからの水分がなくなるまでの時間（水抜け時間）を１０秒単位で記録した。
<Evaluation method A>
Set the memory of the electromagnetic cooker (Toshiba IH cooker (MR20DE), manufactured by Toshiba Home Appliance Co., Ltd.), put a stainless steel frying pan (22 cm), and after 30 seconds (fry pan surface temperature: about 85 ° C), 20 g of slurry. added. The lid was quickly capped to make the memory 3 and heated for 2 minutes. The lid was opened and heated until the water splashed (however, up to 3 minutes). At this time, the time from when the lid was opened until the water disappeared (water draining time) was recorded in units of 10 seconds.
焼成時のスラリー状況を以下の基準で評価した。
＜広がり具合＞
５：フライパンに対し、一面に広がる
４：フライパンに対し、ほぼ一面に広がる
３：フライパンに対し、２／３程度広がる
２：フライパンに対し、１／２程度広がる
１：フライパンに対し、ほとんど広がらない
＜水抜け＞
５：水抜け時間が５０秒以下
４：水抜け時間が１分以上１分３０秒以下
３：水抜け時間が１分４０秒以上２分以下
２：水抜け時間が２分１０秒以上２分４０秒以下
１：水抜け時間が２分５０秒以上、あるいは、水が抜けない
＜羽の形状＞
５：良好で、均一な膜状になる
４：ほぼ均一な膜状になる
３：膜状になる
２：やや膜状になる
１：膜状にならない
The slurry conditions during firing were evaluated according to the following criteria.
<Spreading condition>
5: Spreads over the entire surface of the frying pan 4: Expands over the entire surface of the frying pan 3: Expands about 2/3 of the frying pan 2: Expands about 1/2 of the frying pan 1: Almost does not spread over the frying pan
<Drainage>
5: Drainage time 50 seconds or less 4: Drainage time 1 minute or more 1 minute 30 seconds or less 3: Drainage time 1 minute 40 seconds or more 2 minutes or less 2: Drainage time 2 minutes 10 seconds or more 2 minutes 40 seconds or less 1: drainage time is 2 minutes 50 seconds or more, or water does not drain
<Wing shape>
5: Good, uniform film form 4: Almost uniform film form 3: Film form 2: Slight film form 1: No film form
また、焼成直後の羽を食したときの硬さ・パリパリ感を、専門パネラー５名で、合議の上、以下の基準で評価した。
＜硬さ・パリパリ感＞
５：硬くて、非常にパリパリしている
４：硬くて、パリパリしている
３：やや硬くて、パリパリしている
２：ややパリパリしている
１：パリパリしていない
In addition, the hardness and crispness when eating the wings immediately after baking were evaluated by the following criteria with five expert panelists.
<Hardness and crispness>
5: Hard and very crisp 4: Hard and crisp 3: Slightly hard and crisp 2: Slightly crisp 1: Not crisp
＜試験例１＞ 種々の乳化剤とその配合量の評価
表１に記載の油脂組成物を調製した。表２に記載の羽用組成物の配合でスラリーを調製し、評価をおこない、また、評価方法Ａに従って、羽用組成物の評価をおこなった。その結果を表２に示す。
<Test Example 1> Evaluation of various emulsifiers and blending amounts The oil and fat composition described in Table 1 was prepared. Slurries were prepared with the composition of the wing composition shown in Table 2, evaluated, and the wing composition was evaluated according to Evaluation Method A. The results are shown in Table 2.
表２に示したように、３種類のポリグリセリン脂肪酸エステルを含有する油脂組成物で評価したところ、いずれのポリグリセリン脂肪酸エステルであっても、スラリーの均一感が得られ、また、焼成時のスラリーの広がり具合、水抜け、羽の形状が良好であった。またさらに、得られた羽を食したときの硬さ・パリパリ感も良好であった。
特に、焼成時のスラリーの広がり具合の点で、ＤＯ−１００ＶとＯ−５０Ｄがより良好であり、羽の形状の点で、ＤＯ−１００ＶとＡ−１７３Eがより良好であった。
油脂組成物中のＤＯ−１００Ｖの含有量を０．７質量％以上２０質量％以下で評価したところ、いずれも良好な羽を得ることができた。油脂組成物中のＤＯ−１００Ｖの含有量は、羽の形状の点で、１質量％以上１３質量％以下が好ましく、３質量％以上６質量％以下がより好ましいことがわかった。
一方、ポリグリセリン脂肪酸エステルを含まない比較例２−１では、スラリーの均一感が得られなかった。
As shown in Table 2, when evaluated with an oil / fat composition containing three types of polyglycerin fatty acid esters, even with any polyglycerin fatty acid ester, a uniform feeling of the slurry can be obtained. Slurry spread, drainage, and wing shape were good. Furthermore, the hardness and crispness when eating the obtained wings were also good.
In particular, DO-100V and O-50D were better in terms of the extent of slurry spreading during firing, and DO-100V and A-173E were better in terms of wing shape.
When the content of DO-100V in the oil and fat composition was evaluated at 0.7% by mass or more and 20% by mass or less, good wings could be obtained. It was found that the content of DO-100V in the oil and fat composition is preferably 1% by mass or more and 13% by mass or less, and more preferably 3% by mass or more and 6% by mass or less in terms of the shape of the wings.
On the other hand, in Comparative Example 2-1, which did not contain a polyglycerin fatty acid ester, a uniform slurry was not obtained.
＜試験例２＞ 羽用組成物の配合の評価
表３に記載の羽用組成物の配合でスラリーを調製し、評価をおこない、また、評価方法Ａに従って、羽用組成物の評価をおこなった。その結果を表３に示す。
<Test Example 2> Evaluation of the composition of the wing composition A slurry was prepared and evaluated using the composition of the wing composition shown in Table 3, and the wing composition was evaluated according to Evaluation Method A. . The results are shown in Table 3.
表３に示したように、羽用組成物中の澱粉の含有量を５質量％以上１５質量％以下とすることで良好な羽を得ることができた。羽用組成物中の澱粉の含有量は、スラリーの広がり具合の点で、１０質量％以上１５質量％以下がより好ましいことがわかった。一方、羽用組成物中の澱粉の含有量を２質量％とした場合には、羽の形状が充分ではなく、２０質量％とした場合には、スラリーの広がりが充分ではなかった。
また、羽用組成物中の油脂組成物の含有量を１０質量％以上４０質量％以下とすることで良好な羽を得ることができた。羽用組成物中の油脂組成物の含有量は、スラリーの広がり具合の点で、１０質量％以上３５質量％以下が好ましいことがわかり、また、得られた羽を食したときの硬さ・パリパリ感の点で、２０質量％以上４０質量％以下が好ましいことがわかり、上記の点で、２０質量％以上３５質量％以下がより好ましいことがわかった。一方で、羽用組成物中の油脂組成物の含有量を０質量％とした場合には、得られた羽を食したときの硬さ・パリパリ感が充分ではなかった。
As shown in Table 3, good wings could be obtained when the starch content in the wing composition was 5% by mass or more and 15% by mass or less. It was found that the starch content in the wing composition was more preferably 10% by mass or more and 15% by mass or less in terms of the extent of spreading of the slurry. On the other hand, when the starch content in the wing composition was 2% by mass, the shape of the wings was not sufficient, and when the content was 20% by mass, the spread of the slurry was not sufficient.
Moreover, the favorable wing | blade was able to be obtained by making content of the fats and oils composition in a composition for feathers into 10 to 40 mass%. It can be seen that the content of the oil and fat composition in the wing composition is preferably 10% by mass or more and 35% by mass or less in terms of the spread of the slurry, and the hardness when eating the obtained wings. It turned out that 20 mass% or more and 40 mass% or less are preferable at the point of a crispy feeling, and it turned out that 20 mass% or more and 35 mass% or less are more preferable at said point. On the other hand, when the content of the oil and fat composition in the wing composition was 0% by mass, the hardness and crispness when the obtained wings were eaten were not sufficient.
＜試験例３＞ 焼き餃子での評価１
表４に記載の羽用組成物の配合でスラリーを調製した。以下のようにして、餃子を焼き、焼成時のスラリー状況と焼成直後の羽の評価をおこなった。
<Test Example 3> Evaluation 1 with grilled dumplings
A slurry was prepared by blending the wing composition described in Table 4. As described below, the dumplings were baked, and the state of the slurry at the time of baking and the wings immediately after baking were evaluated.
実施例４−１：
フライパンに冷蔵状態の蒸した餃子６個（１４ｇ／個）を置き、スラリーを３０ｇ添加し、焼き餃子を得た。
実施例４−２：
スラリーを３０ｇ添加したトレイに蒸した餃子６個（１４ｇ／個）を入れ、冷凍後、冷凍のままフライパンに置き、焼き餃子を得た。
Example 4-1
Six steamed dumplings (14 g / piece) in a refrigerated state were placed in a frying pan, and 30 g of slurry was added to obtain baked dumplings.
Example 4-2:
Six steamed dumplings (14 g / piece) were placed in a tray to which 30 g of slurry was added, and after freezing, they were placed in a frying pan while frozen to obtain grilled dumplings.
なお、焼き餃子を調製するに際し、電磁調理器（東芝ＩＨ調理器（ＭＲ２０ＤＥ）、東芝ホームアプライアンス社製）のメモリを５として、テフロン（登録商標）コーティングフライパン（２８ｃｍ）を置いて３０秒後（フライパン表面温度：約８５℃）に、焼く前の蒸した餃子（６個）を置き、スラリーを加えた（冷凍したものはスラリーと一体化した焼く前の蒸した餃子を置いた）。素早く蓋をして、メモリを３にして、３分間加熱した。蓋をあけて、水分が飛ぶまで加熱した（ただし、最大４分まで）。この際、蓋を開けてからの水分がなくなるまでの時間（水抜け時間）を１０秒単位で記録した。 When preparing grilled dumplings, set the memory of the electromagnetic cooker (Toshiba IH cooker (MR20DE), manufactured by Toshiba Home Appliance Co., Ltd.) to 5, and place a Teflon (registered trademark) coated frying pan (28 cm) 30 seconds later ( Steamed dumplings before baking (six pieces) were placed on a frying pan surface temperature: about 85 ° C., and the slurry was added (the frozen ones were placed with the steamed dumplings before baking integrated with the slurry). The lid was quickly capped to make the memory 3 and heated for 3 minutes. The lid was opened and heated until moisture was removed (however, up to 4 minutes). At this time, the time from when the lid was opened until the water disappeared (water draining time) was recorded in units of 10 seconds.
焼成時のスラリー状況を以下の基準で評価した。
＜広がり具合＞
５：非常によく広がる
４：よく広がる
３：広がる
２：やや広がる
１：ほとんど広がらない
＜水抜け＞
５：水抜け時間が２分以下
４：水抜け時間が２分１０秒以上２分３０秒以下
３：水抜け時間が２分４０秒以上３分以下
２：水抜け時間が３分１０秒以上３分３０秒以下
１：水抜け時間が３分４０秒以上、あるいは、水が抜けない
＜羽の形状＞
５：良好で、均一な膜状になる
４：ほぼ均一な膜状になる
３：膜状になる
２：やや膜状になる
１：膜状にならない
The slurry conditions during firing were evaluated according to the following criteria.
<Spreading condition>
5: Very well spread 4: Well spread 3: Spread 2: Slightly spread 1: Slightly spread
<Drainage>
5: Water drainage time 2 minutes or less 4: Water drainage time 2 minutes 10 seconds or more 2 minutes 30 seconds or less 3: Water drainage time 2 minutes 40 seconds or more 3 minutes or less 2: Water drainage time 3 minutes 10 seconds or more 3 minutes 30 seconds or less 1: Water drain time is 3 minutes 40 seconds or more, or water does not escape
<Wing shape>
5: Good, uniform film form 4: Almost uniform film form 3: Film form 2: Slight film form 1: No film form
また、焼成直後の羽を食したときの硬さ・パリパリ感を、専門パネラー５名で、合議の上、以下の基準で評価した。
＜硬さ・パリパリ感＞
５：硬くて、非常にパリパリしている
４：硬くて、パリパリしている
３：やや硬くて、パリパリしている
２：ややパリパリしている
１：パリパリしていない
In addition, the hardness and crispness when eating the wings immediately after baking were evaluated by the following criteria with five expert panelists.
<Hardness and crispness>
5: Hard and very crisp 4: Hard and crisp 3: Slightly hard and crisp 2: Slightly crisp 1: Not crisp
表４に示したように、餃子の存在下においても、良好な羽を得ることができた。また、冷凍した餃子とスラリーが一体化した状態で、冷凍のまま焼成しても良好な焼き餃子と羽が得られた。 As shown in Table 4, good feathers could be obtained even in the presence of dumplings. Moreover, even if it baked with frozen in the state which the frozen dumpling and the slurry were integrated, the favorable baked dumpling and the feather were obtained.
＜試験例４＞ 焼き餃子での評価２
表５に記載の羽用組成物の配合でスラリーを調製した。以下のようにして、餃子を焼き、焼成時のスラリー状況と焼成直後の羽の評価を試験例３と同じ方法でおこなった。
<Test Example 4> Evaluation 2 with grilled dumplings
A slurry was prepared by blending the wing composition described in Table 5. The dumplings were baked as follows, and the slurry conditions during baking and the evaluation of the wings immediately after baking were performed in the same manner as in Test Example 3.
（α化スラリーの調製）
直径１４ｃｍの鍋に、スラリー１００ｇ、水３０ｇを加え、電磁調理器（東芝ＩＨ調理器（ＭＲ２０ＤＥ）、東芝ホームアプライアンス社製）を用いてメモリ２で加熱し、水３０ｇ減少したところで、冷却し、澱粉がα化したスラリー（α化スラリー）を得た。
(Preparation of pregelatinized slurry)
Add 100 g of slurry and 30 g of water to a 14 cm diameter pan, heat in memory 2 using an electromagnetic cooker (Toshiba IH cooker (MR20DE), manufactured by Toshiba Home Appliance), cool when 30 g of water is reduced, A slurry in which starch was pregelatinized (pregelatinized slurry) was obtained.
実施例５−１：
フライパンに冷蔵状態の蒸した餃子６個（１４ｇ／個）を置き、α化スラリーを３０ｇ添加し、焼き餃子を得た。
実施例５−２：
α化スラリーを３０ｇ添加したトレイに蒸した餃子６個（１４ｇ／個）を入れ、冷凍後、冷凍のままフライパンに置き、焼き餃子を得た。
Example 5-1
Six steamed dumplings (14 g / piece) in a refrigerated state were placed in a frying pan, and 30 g of pregelatinized slurry was added to obtain baked dumplings.
Example 5-2:
Six steamed dumplings (14 g / piece) were placed in a tray to which 30 g of the pregelatinized slurry was added, and after freezing, they were placed in a frying pan while frozen to obtain grilled dumplings.
なお、焼き餃子を調製するに際し、電磁調理器（東芝ＩＨ調理器（ＭＲ２０ＤＥ）、東芝ホームアプライアンス社製）のメモリを５として、テフロン（登録商標）コーティングフライパン（２８ｃｍ）を置いて３０秒後（フライパン表面温度：約８５℃）に、焼く前の蒸した餃子（６個）を置き、スラリーを加えた（冷凍したものはスラリーと一体化した蒸した餃子を置いた）。素早く蓋をして、メモリを３にして、３分間加熱した。蓋をあけて、水分が飛ぶまで加熱した（ただし、最大４分まで）。この際、蓋を開けてからの水分がなくなるまでの時間（水抜け時間）を１０秒単位で記録した。 When preparing grilled dumplings, set the memory of the electromagnetic cooker (Toshiba IH cooker (MR20DE), manufactured by Toshiba Home Appliance Co., Ltd.) to 5, and place a Teflon (registered trademark) coated frying pan (28 cm) 30 seconds later ( Steamed dumplings (6 pieces) before baking were placed on a frying pan surface temperature: about 85 ° C., and the slurry was added (the frozen ones were put with steamed dumplings integrated with the slurry). The lid was quickly capped to make the memory 3 and heated for 3 minutes. The lid was opened and heated until moisture was removed (however, up to 4 minutes). At this time, the time from when the lid was opened until the water disappeared (water draining time) was recorded in units of 10 seconds.
表５に示したように、予めスラリーを加熱し、澱粉をα化した、羽用組成物においても、餃子の存在下で良好な羽を得ることができた。 As shown in Table 5, even in the wing composition in which the slurry was preheated and the starch was pregelatinized, good wings could be obtained in the presence of dumplings.
＜試験例５＞ 種々の澱粉の評価
表６および表７に記載の羽用組成物の配合でスラリーを調製し、評価をおこない、また、評価方法Ａに従って、羽用組成物の評価をおこなった。その結果を表６および表７に示す。
<Test Example 5> Evaluation of various starches A slurry was prepared by blending the composition for wings described in Table 6 and Table 7 and evaluated, and the composition for wings was evaluated according to Evaluation Method A. . The results are shown in Tables 6 and 7.
表６および表７に示したように、試験で使用したいずれの澱粉も焼成後の硬さ・パリパリ感が良好であった。羽の形状の点でハイアミロースコーンスターチ、レギュラーコーンスターチ、馬鈴薯澱粉、α化ハイアミロースコーンスターチ、リン酸架橋馬鈴薯澱粉、アセチル化小麦澱粉、アセチル化リン酸架橋タピオカ澱粉、ヒドロキシプロピル化タピオカ澱粉、ヒドロキシプロピル化リン酸架橋ワキシーコーンスターチ、リン酸架橋タピオカ澱粉およびアセチル化アジピン酸架橋ワキシーコーンスターチから選ばれる一種又は二種以上が好ましく、ハイアミロースコーンスターチ、レギュラーコーンスターチ、馬鈴薯澱粉、α化ハイアミロースコーンスターチ、アセチル化リン酸架橋タピオカ澱粉およびヒドロキシプロピル化リン酸架橋ワキシーコーンスターチから選ばれる一種又は二種以上がより好ましく、ハイアミロースコーンスターチおよびレギュラーコーンスターチから選ばれる一種又は二種がさらに好ましい。
また、水抜けの点で、ハイアミロースコーンスターチ、レギュラーコーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、小麦澱粉、馬鈴薯澱粉、α化ハイアミロースコーンスターチ、アセチル化小麦澱粉およびアセチル化リン酸架橋タピオカ澱粉から選ばれる一種又は二種以上が好ましい。
As shown in Tables 6 and 7, any starch used in the test had good hardness and crispness after firing. High amylose corn starch, regular corn starch, potato starch, pregelatinized high amylose corn starch, phosphate cross-linked potato starch, acetylated wheat starch, acetylated phosphate cross-linked tapioca starch, hydroxypropylated tapioca starch, hydroxypropylated in terms of feather shape One or more selected from phosphoric acid crosslinked waxy corn starch, phosphoric acid crosslinked tapioca starch and acetylated adipic acid crosslinked waxy corn starch are preferred, high amylose corn starch, regular corn starch, potato starch, pregelatinized high amylose corn starch, acetylated phosphoric acid One or more selected from cross-linked tapioca starch and hydroxypropylated phosphoric acid cross-linked waxy corn starch are more preferred, and high amylose corn starch and regi One or two types selected from the regular corn starch are more preferable.
Further, in terms of drainage, one kind selected from high amylose corn starch, regular corn starch, waxy corn starch, tapioca starch, wheat starch, potato starch, pregelatinized high amylose corn starch, acetylated wheat starch and acetylated phosphate cross-linked tapioca starch or Two or more are preferred.
Claims (11)
前記澱粉の含有量が４質量％以上１８質量％以下であり、
前記油脂組成物の含有量が５質量％以上４５質量％以下であり、
前記油脂組成物の前記ポリグリセリン脂肪酸エステルの含有量が０．５質量％以上２５質量％以下である、前記焼き餃子羽用組成物。 An oil and fat composition containing starch, polyglycerin fatty acid ester, and a composition for grilled dumpling wings containing water,
The starch content is 4 mass% or more and 18 mass% or less,
The content of the oil or fat composition is 5% by mass or more and 45% by mass or less,
The composition for grilled dumpling wings, wherein the content of the polyglycerin fatty acid ester in the oil and fat composition is 0.5% by mass or more and 25% by mass or less.
生もしくは蒸した餃子を焼成するに際し、請求項１乃至５に記載の焼き餃子羽用組成物を添加することを特徴とする、前記製造方法。 A method for producing grilled dumplings,
The said manufacturing method characterized by adding the composition for grilled dumpling feathers of Claim 1 thru | or 5 in baking a raw or steamed dumpling.
ポリグリセリン脂肪酸エステルの含有量が０．５質量％以上２５質量％以下である、前記油脂組成物。 An oil and fat composition for use in the composition for grilled dumpling feathers according to any one of claims 1 to 5,
The said oil-and-fat composition whose content of polyglyceryl fatty acid ester is 0.5 to 25 mass%.
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