JP2020103067A - Mix for jiaozi skin, method for producing jiaozi skin, and fried jiaozi production method - Google Patents

Abstract

To provide a mix for Jiaozi skin that can produce a fried Jiaozi with reduced unevenness of fried color without requiring any special device, and a Jiaozi skin production method.SOLUTION: Provided is a mix for Jiaozi skin for preparing Jiaozi skin that is used for producing fried Jiaozi, the mix for Jiaozi skin containing base powder containing wheat flour, and an expansion agent. A method for producing Jiaozi skin is used for producing fried Jiaozi, the method including the step of mixing and kneading base powder containing wheat flour, an expansion agent, water, and optionally other materials, to prepare dough for Jiaozi skin. Provided is a method for producing fried Jiaozi by using Jiaozi skin that is obtained by the Jiaozi skin production method.SELECTED DRAWING: None

Description

The present invention relates to a gyoza skin mix for use in the production of grilled gyoza, and a method for manufacturing a gyoza skin, and in particular, a gyoza skin mix capable of producing a gyoza with suppressed unevenness of the baked color, and gyoza. The present invention relates to a method for manufacturing a leather.

In general, grilled dumplings are produced by steaming and cooking a mixture of finely chopped vegetables, minced meat, seafood, etc. wrapped in dumpling skin. It is said that it is preferable that the baked surface of the gyoza is brown and has no unevenness in the baked color, since it can be visually recognized that the baked surface has a proper texture with a proper amount of baking. However, in general, the central portion of the baked surface of the grilled gyoza is hard to be burnt and the peripheral portion is easily burnt, so that the unevenness of the baked color often occurs.

Conventionally, when cooking grilled dumplings, a method of forming a crisp film on the bottom surface and the periphery of baked dumplings by using a liquid prepared by mixing wheat flour, starch and the like in water for steaming has been performed. As a result, the uneven baked color of the actual baked surface of the gyoza skin becomes inconspicuous, and the cooked gyoza with a crispy and pleasant texture is obtained by the above film immediately after cooking. However, in the gyoza provided in the prepared food corner of supermarkets and convenience stores, the amount of the above coating is difficult to stabilize, the appearance may deteriorate, and the texture may deteriorate over time due to moisture. In many cases, the above method is not used. On the other hand, various techniques have been developed for frozen foods to suppress the unevenness of the baked color. For example, in Patent Document 1, heat cooking after frozen storage is easy and uneven baking does not occur, and a crispy baked texture after heating and a heterogeneous texture and juicy texture of fillings are provided. A batter liquid for frozen dumplings, which contains a grain powder, fats and oils, and has a water content of 70 to 90% by weight, for the purpose of providing a heated frozen dumpling that can be maintained and a method for producing the same. Also disclosed is a heated frozen gyoza in which the batter liquid is attached to at least the baked surface of the gyoza at a ratio of 18 to 30 parts by weight with respect to 100 parts by weight of the gyoza. Further, in Patent Document 2, when steamed and cooked, the purpose is to provide gyoza with less color unevenness on the baked surface even with the use of a small amount of poured oil. In addition, the steamed dumplings are processed so that the steam generated from the baked surface of the dumplings during the steaming process is not discharged between the baked surface of the dumplings and the surface of the baking machine, but the steamed dumplings are processed before the steaming. Is disclosed.

JP, 2016-039833, A JP, 2010-004817, A

However, the technique of Patent Document 1 requires a special device for adhering a predetermined amount of batter liquid to the gyoza to freeze it, and the technique of Patent Document 2 also forms a predetermined shape on the grilled surface of the gyoza. Since a special device for maintenance is required, a large amount of equipment is required. Also, the technique of attaching the batter liquid to the dumplings is difficult to apply to the grilled gyoza that is cooked in a large-scale cooking facility or in the backyard, etc. and is served in the prepared food corner, etc. ..

Therefore, an object of the present invention is to provide a mixture for dumpling skin capable of producing baked dumplings in which unevenness of the baking color is suppressed without requiring a special device, and a method for producing the dumpling skin. is there.

The uneven color of the grilled gyoza is, for example, when steaming the grilled gyoza on an iron plate or the like, at the stage of adding the brown color to the finish, gas such as steam generated from the surface of the dumpling collects in the central portion of the grilled surface of the dumpling, It is considered to occur because of creating a gap between the grilled surface of gyoza and a heating element such as an iron plate. The present inventors have conducted various studies on various means for reducing the gap in the central portion of the baked surface by the composition of the gyoza skin, and arrived at the present invention.

That is, the above-mentioned object is a gyoza skin mix for preparing a gyoza skin used for producing a grilled gyoza, a raw material powder containing wheat flour, and a dumpling characterized by containing an expanding agent. Achieved by a skin mix. Further, the above-mentioned object is a method for producing a gyoza skin used for producing a grilled gyoza, in which a raw material powder containing wheat flour, a swelling agent, water, and, if necessary, other materials are mixed and kneaded. And a step of preparing a dough for a skin, which is achieved.

According to the present invention, it is possible to easily manufacture a gyoza without the need for a special device and in which unevenness of the baking color is suppressed.

[Gyoza skin mix]
The gyoza skin mix of the present invention is a gyoza skin mix for preparing a gyoza skin used for producing a grilled gyoza, characterized by containing a raw material powder containing wheat flour, and an expanding agent. And By using the mix of the present invention, it is possible to prepare a gyoza skin containing an expanding agent, and thereby suppress uneven baking color during the production of a gyoza. The mechanism of this action is not clear, but when steaming grilled gyoza on an iron plate, etc., at the stage of coloring the finish, due to the action of the expanding agent, the generated gas causes the dumpling skin to uniformly expand. Therefore, it is considered to reduce the gap between the grilled surface of the dumpling and the heating body such as an iron plate. In general, swelling agents may be included in mixes for bakery products, but none have been used in dumpling skins. Further, JP-A-2010-239884 discloses a method for producing gyoza, which comprises steaming a raw gyoza obtained by wrapping an ingredient in a gyoza skin, and then storing the gyoza in refrigeration or freezing until baking. Prior to or before storage after steaming, the surface to be the baked surface of the raw gyoza, a method for producing gyoza, characterized in that a processing liquid containing an oil and fat, a grain flour, and an expanding agent as an active ingredient is attached. ing. However, in this manufacturing method, like the above-mentioned Patent Document 1, an expanding agent is mixed in the working liquid (batter liquid in Patent Document 1) to be attached to the surface of frozen gyoza, and the unevenness of the baking color is reduced by the working liquid. (See paragraph [0018] of Japanese Patent Laid-Open No. 2010-239884), which is completely different from the technique of the present invention for suppressing unevenness in the baked color of the gyoza skin itself.

In the present invention, the swelling agent is a material having a function of generating carbon dioxide gas, ammonia gas or the like in the dough by heat or a chemical reaction. In the present invention, the swelling agent is not particularly limited as long as it is edible. The swelling agent preferably contains a hydrogen carbonate, more preferably contains sodium hydrogen carbonate and/or ammonium hydrogen carbonate, and further preferably contains sodium hydrogen carbonate. In the present invention, as the swelling agent, a commercially available product containing the above compound or the like can be appropriately used. Examples of the commercially available products include Aikoku Baking Powder White (manufactured by Aikoku Co., Ltd.), Ace Baking Powder O mark (manufactured by Okuno Chemical Industry Co., Ltd.), and top swelling powder RK8 (manufactured by Okuno Chemical Industry Co., Ltd.).

The content of the expanding agent in the dumpling skin mix of the present invention is not particularly limited as long as the effects of the present invention can be obtained. As shown in Examples described later, if the content of sodium hydrogen carbonate and/or ammonium hydrogen carbonate contained in the swelling agent is too small, it is difficult to obtain the effect of suppressing unevenness in the baking color, and if the content is too large, the food of the skin of the gyoza dumpling The feeling and flavor may decrease. As for the content of the sodium hydrogen carbonate and/or the ammonium hydrogen carbonate, the lower limit value is preferably 0.05 parts by mass or more, more preferably 0.1 parts by mass or more, relative to 100 parts by mass of the raw material powder. It is more preferably 0.3 part by mass or more. The upper limit is preferably 2.0 parts by mass or less, more preferably 1.5 parts by mass or less, and even more preferably 1.0 part by mass or less.

The dumpling skin mix of the present invention preferably contains an acidifying agent. As a result, it is possible to suppress a decrease in texture and flavor of the skin of the gyoza dumpling which may be caused by the sodium hydrogen carbonate and/or the ammonium hydrogen carbonate contained in the expanding agent. The acidic agent may be premixed with the swelling agent together with the sodium hydrogen carbonate and/or the ammonium hydrogen carbonate, or may be separately added to the dumpling skin mix of the present invention. The acid agent is not particularly limited as long as it is edible, glucono delta lactone, tartaric acid, potassium hydrogen tartrate, monobasic calcium phosphate, dibasic calcium phosphate, baked alum, fumaric acid, sodium fumarate, sodium phosphate, acidic pyroline. Sodium acid etc. are mentioned. The content of the acidifying agent can be appropriately adjusted according to the sodium hydrogen carbonate and/or the ammonium hydrogen carbonate.

The wheat flour contained as a raw material powder in the dumpling skin mix of the present invention is not particularly limited, and commercially available wheat flour can be appropriately used. As the wheat flour, any kind of wheat flour may be used, and for example, strong flour, semi-strong flour, medium-strength flour, weak flour, whole grain flour, durum wheat flour and the like can be appropriately used. Further, the mix for gyoza skin of the present invention may appropriately contain, in addition to the above-mentioned materials, materials generally used for gyoza skin, as long as the effects of the present invention are not impaired. For example, as raw material flour, cereal flour other than wheat flour such as buckwheat flour, corn flour, soybean flour and barley flour; tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, starch such as sago starch and rice starch, And processed starch obtained by physically or chemically processing these starches as raw materials. Other materials include proteins such as egg white, egg yolk, casein and gluten; edible oils and fats; sugars; pigments; amino acids such as alanine, glycine and lysine; seasonings such as sodium glutamate and salt; thickeners; emulsifiers. A fragrance etc. are mentioned.

[Method for producing dumpling skin]
The method for producing a gyoza skin of the present invention is a method for producing a gyoza skin used for producing a roasted gyoza, wherein a raw material powder containing wheat flour, a swelling agent, water, and, if necessary, other materials. A step of kneading and preparing a dough skin material for dumplings. By using the manufacturing method of the present invention, it is possible to manufacture a gyoza skin containing an expanding agent, and thus it is possible to suppress uneven baking color during the manufacture of a gyoza. This action mechanism is similar to the case of the above-mentioned dumpling skin mix, when steaming grilled dumplings with an iron plate etc., at the stage of coloring the finish, at the stage of coloring the finish, by the action of the expanding agent It is considered that the uniform expansion of the crust of the rice reduces the gap between the grilled surface of the gyoza and the heating element such as an iron plate.

The method for producing dumpling skin of the present invention is specifically, for example, as described above, a raw material powder containing wheat flour, a swelling agent, and, if necessary, other materials are placed in a mixer such as a pin mixer and stirred. Meanwhile, a liquid material containing a predetermined amount of water is added and mixed until the dough becomes rough or lumpy to prepare a dough for dough. As the raw material powder and other materials, those described in the above-mentioned dumpling skin mix can be used. A swelling agent, a water-soluble material such as salt, and a liquid material such as edible oil and fat can be added after being dissolved or dispersed in the liquid material containing water. The amount of water to be added is not particularly limited as long as the gyoza skin of the present invention can be prepared, and can be appropriately adjusted depending on the condition of the dough. Next, the rag or lump-shaped dough is put into a noodle making machine and rolled to produce a noodle strip, and the obtained noodle strip is die-cut or the like to produce a gyoza skin. The noodle making machine is not particularly limited, and a noodle making machine generally used for producing gyoza skin can be used.

A preferred embodiment of the method for producing dumpling skin of the present invention is the same as the case of the above-mentioned mix for dumpling skin. That is, the swelling agent preferably contains a hydrogen carbonate, more preferably contains sodium hydrogen carbonate and/or ammonium hydrogen carbonate, and further preferably contains sodium hydrogen carbonate. The content of the sodium hydrogen carbonate and/or the ammonium hydrogen carbonate is, as a lower limit value, preferably 0.05 part by mass or more, and more preferably 0.1 part by mass or more with respect to 100 parts by mass of the raw material powder. It is more preferably 0.3 part by mass or more. The upper limit is preferably 2.0 parts by mass or less, more preferably 1.5 parts by mass or less, and even more preferably 1.0 part by mass or less. Furthermore, it is preferable to include an acid agent as a material for preparing the above-mentioned gyoza skin dough. In the method for producing dumpling skin of the present invention, it is not necessary to separately mix a predetermined amount of each material, the gyoza skin dough is prepared using a material containing the dumpling skin mix of the present invention. Preferably.

[Production method of grilled dumplings]
The method for producing grilled gyoza of the present invention is characterized by using the gyoza skin obtained by the method for producing a gyoza skin of the present invention. As described above, by using the gyoza skin obtained by the method for producing a gyoza skin of the present invention, it is possible to produce a gyoza with suppressed unevenness in the baking color. The method for producing gyoza of the present invention can be carried out according to a conventional method. Specifically, for example, on a gyoza skin obtained by the method for producing a gyoza skin of the present invention, generally, coarsely or finely chopped cabbage, leek, leek, onion, garlic, carrots and other vegetables, soybean. , Beans such as adzuki bean and mung bean, meat such as beef, pork and chicken, seafood such as shrimp and scallop, eggs such as chicken eggs, dairy products such as cheese, fruits such as apples, soy sauce, salt and sugar The raw dumplings are prepared by wrapping the bean paste in which the seasoning and the like are kneaded, and/or large ingredients such as meat such as simmered pork and seafood such as shrimp. Then, the raw gyoza can be steamed and cooked on an iron plate or the like to produce a gyoza. In the method for producing grilled gyoza of the present invention, it is stored in the unheated state before steaming and grilling or in the half-heated state (before the finishing step of adding a brown color) to refrigerating or freezing, and performing steaming and grilling as necessary You can also do it.

As can be understood from the above description, the present invention is also a method of suppressing unevenness in the baked color of the grilled gyoza by using the method for manufacturing a grilled gyoza of the present invention.

Hereinafter, the present invention will be described in detail with reference to Examples.
1. Method for Preparing Gyoza Hides Gyoza skins were prepared according to the formulations of the respective controls and examples shown in Tables 1 and 2. Specifically, among the ingredients, a material other than salt (using 1 kg of wheat flour) is put into a kneader (Can Tho mixer 10Q, using hook), and a mixture of a predetermined amount of salt and water is mixed in the kneader. , And kneaded to prepare a rough cloth. Then, the rag-like dough was put on a rolling roll of a noodle making machine (1 roll of No. 8 and 2 rolls of No. 6) to prepare a noodle strip. The obtained noodle band was cut out with a mold to prepare dumpling skin (diameter 90 mm, thickness 0.8 mm).
2. Manufacturing method of grilled dumplings 200 parts by weight of minced pork, 30 parts by weight of lard are mixed, and 25 parts by weight of sesame oil, 25 parts by weight of soy sauce, 15 parts by weight of sake, 2 parts by weight of grated garlic, 2 parts by weight of grated ginger, and a little pepper are added. Cabbage (dehydrated (cut into 5 to 7 mm cubes, shaken with 1% by mass of salt, left for 1 hour, and then squeezed out water (yield: about 80% by mass))) 400 parts by mass and 400 parts by mass of chopped Chinese chive were added and lightly mixed to prepare a bean jam. 1. Using the gyoza rind prepared in above, the above-mentioned gyoza (15 g) was wrapped and 10 gyoza dumplings were prepared in each case. Next, 2 g of oil was drawn in a frying pan heated to 200° C., the obtained raw gyoza was placed, heated for 1 minute, 140 ml of water was added, and the lid was heated for about 4 minutes. Then, the lid was removed, and the mixture was heated to 240° C. to produce a gyoza.

3. Evaluation of Grilled Gyoza The appearance of the baked surface of the grilled gyoza, the texture of the skin of the grilled gyoza, and the flavor were evaluated using a control containing no expanding agent and no acidic agent as a control. It should be noted that xylose and glycine are blended in order to make the roasted color of the gyoza easily, but in Table 1, it was evaluated using Control A containing none of these and in Table 2 using Control B containing them. .. In the above evaluation, after baking the gyoza dumpling, it was left to cool at room temperature for 5 minutes and then evaluated by 10 professional panels. For (1), an average value of the results evaluated by the following evaluation criteria was calculated, and the result was calculated. The results are shown in Tables 1 and 2. Regarding (2) and (3), all panel members consulted and decided the evaluation results.
(1) Appearance of baked surface of grilled gyoza 5: No unevenness of baking color, which is highly preferable to the control 4: There is not much unevenness of baking color, which is preferable to control 3: The unevenness of baking color is similar to the control 2: Baked color unevenness is slightly conspicuous and slightly less preferable than control 1: Baked color unevenness is conspicuous and less preferable than control (2) Baked gyoza skin texture compared to the control Was evaluated.
(3) Flavor of grilled gyoza skin The flavor of grilled gyoza skin was evaluated in comparison with a control.

As shown in Tables 1 and 2, the gyoza of Examples 1 to 15 produced using gyoza skin containing sodium hydrogencarbonate or ammonium hydrogencarbonate as a swelling agent had an appearance on the baked surface in each case. It was preferable to the control, and the unevenness of the baking color was suppressed. As for the content of the expanding agent, it is recognized that the effect of suppressing the unevenness of the baking color is improved as the content of the expanding agent is increased, and it is 0.05 to 2.0 parts by mass with respect to 100 parts by mass of the raw material powder. It was confirmed that the effect was obtained. Regarding the texture and flavor of the skin of the gyoza, the evaluations in Examples 1 to 7 and Examples 9 to 11 were almost the same as those in the control, and in Example 8, the evaluation was slightly more preferable than the control although it was in the acceptable range. There was no evaluation. Therefore, it was suggested that when the content of these expanding agents is too high, the pH may be increased, and the texture and flavor of the skin of the gyoza may be deteriorated. On the other hand, Examples 12 to 14 using gyoza rind that further contains glucono delta lactone as the acidifying agent, compared with Example 11 using gyoza rind that does not contain glucono delta lactone, The texture and flavor of the gyoza skin were good. Therefore, it is suggested that the addition of the acidifying agent can suppress the deterioration of the texture and flavor of the skin of the gyoza dumpling due to the inclusion of the expanding agent. Further, in Example 15, the evaluation was somewhat unfavorable as compared with the control although it was within the allowable range, and it was suggested that if the contents of the expanding agent and the acidifying agent are too large, the flavor may be deteriorated.

From the above, it was shown that the use of gyoza skin containing an expanding agent makes it possible to produce a gyoza with suppressed unevenness in the baking color.

The present invention is not limited to the configurations and examples of the above-described embodiment, and various modifications can be made within the scope of the gist of the invention.

According to the present invention, it is possible to easily manufacture a gyoza with suppressed unevenness in the baking color without requiring a special device, and thus it is possible to provide such a gyoza at low cost.

Claims (7)

A mix for gyoza skin for preparing a gyoza skin used for producing baked gyoza,
A mixture for dumpling skin, which comprises raw material powder containing wheat flour and an expanding agent. The dumpling skin mix according to claim 1, wherein the expanding agent comprises sodium hydrogen carbonate and/or ammonium hydrogen carbonate. The dumpling skin mix according to claim 2, wherein the content of the sodium hydrogen carbonate and/or the ammonium hydrogen carbonate is 0.05 parts by mass or more based on 100 parts by mass of the raw material powder. A method for producing gyoza skin used for producing baked gyoza, comprising:
A step of kneading raw material powder containing wheat flour, an expanding agent, water, and other materials as necessary, to prepare a dough for dough,
A method for producing a gyoza skin, comprising: The method for producing a gyoza skin according to claim 4, wherein the gyoza skin dough is prepared using a material containing the gyoza skin mix according to any one of claims 1 to 3. A method for producing baked gyoza using the gyoza skin obtained by the method for producing gyoza skin according to claim 4. A method for suppressing unevenness of the baked color of the gyoza by using the method for producing a gyoza according to claim 6.