JP2021145664A - Method of producing chinese dumplings - Google Patents

Abstract

To provide a method of producing Chinese dumplings by which taste, texture and good appearance of fried Chinese dumplings can be maintained for a long time.SOLUTION: A practitioner of this method for producing chinese dumplings prepares raw dumplings as a first step. Then, as a second step, the practitioner performs a surface-browning step for browning surfaces of the raw chinese dumplings, followed by performing a starch-attaching step, as a third step, of attaching rice flour to surfaces of the raw chinese dumplings, where the dumplings are immersed in rice flour water in which rice flour is dispersed in water. Then, as a fourth step, the practitioner performs a frying step for deep-frying the raw chinese dumplings, followed by performing a drying step, as a fifth step, of heating and drying the fried dumplings, where the fried dumplings are heated in an oven. Then, as a sixth step, the practitioner performs a cooling step of cooling the heated and dried fried dumplings.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing dumplings.

Traditionally, there are roasted dumplings made by baking raw dumplings at room temperature, chilled or frozen in a frying pan or the like. For example, in Patent Document 1 below, in order to improve the aesthetic appearance of bento boxes sold at convenience stores and the like, paper is interposed between the baking plate and dumplings and fired to suppress the generation of burnt residue and improve the aesthetic appearance. A method of baking dumplings that can be improved is disclosed.

Japanese Unexamined Patent Publication No. 2003-219846

However, in the conventional method for producing dumplings including the method for baking dumplings described in Patent Document 1, the dumplings become soggy with the passage of time after baking, and the taste, texture and aesthetics are impaired, and the dumplings are eaten immediately after cooking. There is a problem that it is not suitable for non-bento or delicatessen.

The present invention has been made to address the above problems, and an object of the present invention is to provide a method for producing dumplings capable of maintaining the taste, texture and aesthetics of grilled dumplings for a long period of time.

In order to achieve the above object, the features of the present invention are a frying step of frying dumplings in oil to obtain fried dumplings, and drying the fried dumplings by exposing them to an atmosphere of 100 ° C. or higher and 170 ° C. or lower. It is to include a drying step of obtaining the dried dumplings and a cooling step of cooling the dried fried dumplings.

According to the characteristics of the present invention configured as described above, in the method for producing dumplings, the fried dumplings fried in oil are exposed to a relatively low temperature atmosphere of 100 ° C. or higher and 170 ° C. or lower to expose the water and oil content in the fried dumplings. By removing the fried dumplings, the taste, texture and aesthetics of the fried dumplings can be reduced while the swelling of the dumplings can be suppressed and the taste, texture and aesthetics of the grilled dumplings can be maintained for a long period of time. That is, the method for producing dumplings according to the present invention reproduces grilled dumplings whose quality can be maintained for a long time by a frying step and a drying step.

Another feature of the present invention is that the method for producing dumplings further includes a grilled grain forming step of baking raw dumplings at room temperature, chilled or frozen to form a grilled grain on the surface, and the frying step is a method of frying. The purpose is to obtain fried dumplings by frying the grilled dumplings in oil.

According to another feature of the present invention constructed in this way, the method for producing dumplings is to bake raw dumplings at room temperature, chilled or frozen, and fried dumplings having a grilled texture on the surface of the dumplings. Since the dumplings are used, grilled eyes are formed on the finished dumplings, and the taste, texture and aesthetics of the grilled dumplings can be improved. Further, according to this method for producing dumplings, since the raw dumplings are hardened by the grilled grain forming step, it is possible to prevent the shape of the dumplings from being deformed in the frying step.

The raw dumplings are dumplings that have not been heat-treated yet, and do not exclude frozen dumplings. Further, the grilled grain forming step is a step of forming a grilled grain which is a burnt mark on the surface of the dumplings, and the dumplings may be completely cooked or may be incompletely cooked.

Further, another feature of the present invention is that in the method for producing dumplings, the drying step is to dry the fried dumplings by exposing them to an atmosphere of 150 ° C. or lower to obtain dried fried dumplings.

According to another feature of the present invention configured as described above, the method for producing dumplings suppresses the progress of firing by exposing the fried dumplings to a relatively low temperature atmosphere of 150 ° C. or lower in the drying step. The taste, texture and aesthetics can be reproduced more. In this case, according to the experiment of the present inventor, the atmospheric temperature in the drying step is preferably 100 ° C. or higher and 130 ° C. or lower.

Further, another feature of the present invention is that the method for producing dumplings further includes a starch adhering step of adhering starch to the surface of the dumplings prior to the frying step, and the frying step is a dumpling to which the starch is adhered. Is to get fried dumplings by frying in oil.

According to another feature of the present invention configured as described above, in the method for producing dumplings, dumplings having starch adhered to the surface of the dumplings are fried in oil to obtain fried dumplings, so that the finished dumpling skin can be obtained. The texture of crispy grilled dumplings can be improved.

Further, another feature of the present invention is that in the method for producing dumplings, the starch adhering step is to attach rice flour water in which rice flour is dispersed in water to the dumplings.

According to another feature of the present invention configured as described above, in the method for producing dumplings, rice flour water in which rice flour is dispersed in water is adhered to the surface of the dumplings in the starch adhering step. According to the report, it was confirmed that the gyoza skin can be made closer to the crispy texture of the baked gyoza skin than wheat flour or potato starch. In this case, the dumplings may be soaked in rice flour water to adhere the rice flour water, or may be sprayed or brushed to adhere the rice flour water.

Further, the present invention can be implemented not only as a method for producing dumplings, but also as a method for producing rice balls using dumplings as an ingredient.

Specifically, the method for producing rice balls is a dumpling production process for producing dumplings by the dumpling production method according to any one of claims 1 to 5, and a dumpling production process for producing dumplings. It is preferable to include a rice dumpling forming step of forming rice balls as an ingredient. According to this, in the method of producing rice balls, the taste, texture and aesthetics of the roasted dumplings can be maintained for a long time in the rice balls by the dumplings whose soaking is suppressed. In this rice ball molding step, the dumplings may be completely contained in the rice balls, or a part of the dumplings may be arranged so as to be exposed on the outer surface of the rice balls.

In this case, the method for producing rice balls further includes a dumpling dividing step of dividing the dumplings produced in the dumpling manufacturing process into two or more, and the rice dumpling forming process uses the dumplings divided in the dumpling dividing step as an ingredient. It is good to mold. According to this, the method of manufacturing rice balls can prevent the size of the rice balls from becoming too large, and at the same time, the juice of the ingredients (gyoza dumplings) flows out from the divided dumplings to make the rice balls taste juicy. be able to.

Further, in this case, in the method for producing rice balls, the dumpling dividing step divides the dumplings produced in the dumpling manufacturing process in half in the direction orthogonal to the longitudinal direction, and the rice dumpling forming process divides the dumplings in half. It is advisable to mold the dumplings with the cut end facing upward. According to this, in the method of manufacturing rice balls, the cut end of the dumplings divided in half faces upward in the rice balls, so the juice of the ingredients (gyoza dumplings) immediately leaks from the divided dumplings and the aesthetics of the rice balls. And it is possible to prevent the shape from being damaged.

It is a flowchart which shows the flow of the main process of the dumpling manufacturing method which concerns on one Embodiment of this invention. It is a photographic image which showed the state which two dumplings manufactured in the process shown in FIG. 1 were arranged on a plate. It is a flowchart which shows the flow of the main process of the manufacturing method of rice ball which concerns on one Embodiment of this invention. It is a front view of the dumplings for demonstrating the direction of cutting the dumplings produced by the method of producing dumplings which concerns on one Embodiment of this invention. It is a front view of the rice ball which showed the rice ball manufactured by the method of manufacturing the rice ball which concerns on one Embodiment of this invention together with the dumplings arranged in this rice ball.

Hereinafter, an embodiment of the method for producing dumplings according to the present invention will be described with reference to the drawings. FIG. 1 is a flowchart showing a main process flow of the dumpling manufacturing method according to the present invention.

(Gyoza manufacturing process)
First, as the first step, the worker performs a dumpling preparation step of preparing raw dumplings. Here, the dumpling is a food widely known as a food in which the mixed ingredients are wrapped in a thin-skinned skin and heat-treated. In this case, as the ingredients (gyoza dumplings), ingredients used as general dumpling ingredients can be appropriately used. Specifically, the ingredients include, for example, meat such as beef, pork, chicken, and fish, vegetables such as nira, onion, cabbage, ginger, and garlic, seasonings such as salt, pepper, sugar, and liquor, lard, and so on. There are fats and oils such as soybean oil, rapeseed oil, and sesame oil.

In addition, the gyoza rind is formed in the form of a sheet that can wrap the ingredients, and in general, water and salt are added to the raw material containing wheat flour and kneaded to obtain the dough. On the other hand, it is manufactured by repeating rolling and aging to form a thin sheet (for example, about 0.5 mm to 2 mm) and then forming it into a predetermined shape (for example, circular shape). The skin can also be made using grain flour other than wheat flour, for example, rice flour or buckwheat flour. Raw dumplings are room temperature, chilled or frozen dumplings that have not been heat-treated, such as roasted, fried in oil, boiled in hot water or steamed with steam.

Therefore, the worker makes the ingredients and the skin using the above-mentioned ingredients, and then wraps the ingredients with the skin to produce raw dumplings. It goes without saying that the worker may obtain commercially available raw dumplings without producing the raw dumplings himself. In addition, from this point onward, raw dumplings may be referred to as "raw dumplings".

Next, the worker performs a burnt grain forming step as the second step. This roasting step is a step of forming roasting marks on the surface of raw dumplings. Specifically, the worker arranges the raw dumplings on an iron plate such as a heated frying pan and heats the raw dumplings until a grilled texture is formed on the surface of the raw dumplings. In this case, the worker heats the raw dumplings so as to form a roast on at least all or part of the swelling portion that wraps the ingredients. That is, the worker may form a roasted grain at the joint portion between the skins of the raw dumplings, but the finished dumplings can be made closer to the appearance of the roasted dumplings if they are not formed.

In addition, the worker may heat the ingredients of the raw dumplings until they are completely cooked, but it is sufficient that the surface of the skin is burnt. In the present embodiment, burnt marks are formed on the surface of the skin in a so-called half-lived state in which the ingredients of the raw dumplings are not completely cooked. Then, when the roasted grain is formed on the surface of the raw dumplings, the worker collects the raw dumplings from the iron plate. The worker can also directly apply a flame to the surface of the raw dumplings to form a roasted grain.

Next, the operator performs a starch adhering step as a third step. This starch adhering step is a step of adhering starch to the surface of dumplings used in the frying step described later. First, the worker makes rice flour water. Here, the rice flour water is a liquid in which rice flour is put into water and dispersed. In this case, the concentration of rice flour is preferably 10% or more and 50% or less, more preferably 20% or more and 40% or less with respect to water. In the present embodiment, the rice flour water is composed of 30 g of rice flour dispersed in 100 g of water.

Therefore, the worker can attach the rice flour water to the entire surface of the raw dumplings by immersing the raw dumplings formed in the second step in the rice flour water. Unlike thick-fried foods such as tempura and pork cutlet, the work of adhering rice flour water to the entire surface of the raw dumplings does not cover the surface of the raw dumplings to the extent that they are completely invisible. It is thinly adhered to the surface of the raw dumplings so that the surface of the dumplings can be seen or a part of the surface of the raw dumplings is exposed.

Instead of immersing the raw dumplings in the rice flour water, the worker can also apply the rice flour water to the surface of the raw dumplings by spraying or brushing. Further, the rice flour water may be attached to a part of the surface of the raw dumplings, but it is desirable to attach it to the entire surface. Further, in this starch adhering step, it is better not to use a leavening agent because the surface of the dumplings swells and the appearance of the roasted dumplings is spoiled when the dumplings are completed.

Next, the worker performs a frying step as a fourth step. This frying step is a step of frying raw dumplings to which rice flour water is attached in oil. The worker puts the raw dumplings to which the rice flour water is attached in the third step into the heated oil and fries them. In this case, the oil for frying raw dumplings may be used by heating vegetable oil to a temperature of 150 ° C. or higher and 180 ° C. or lower. The time for frying raw dumplings is preferably 2 minutes or more and 5 minutes or less. Further, in this frying step, it is preferable to fry until the ingredients of the raw dumplings are completely cooked, but the ingredients may be fried to the extent that the ingredients are not completely cooked. In the present embodiment, the worker fries the raw dumplings in oil at a temperature of 170 ° C. for about 3 minutes and 30 seconds, cooks them completely, and then removes them from the oil.

The frying step in the fourth step should be performed before the shape of the raw dumplings having the grilled texture formed in the second step collapses. That is, since the surface of the raw dumplings formed in the second step is hardened by firing to give an appearance similar to that of baked dumplings, before this appearance collapses over time (while the cured state is maintained). ), It is advisable to carry out the frying step in the fourth step. The frying step in the fourth step may be carried out within 1 hour, more preferably within 30 minutes after the baking step in the second step.

Next, the worker performs a drying step as a fifth step. This drying step is a step of removing a part of water and oil content of fried dumplings fried in oil. Specifically, the worker heats the fried dumplings by exposing them to an atmosphere of 100 ° C. or higher and 170 ° C. or lower for a predetermined time. In this case, the heating time of the fried dumplings is preferably 5 minutes or more and 15 minutes or less. In the present embodiment, the worker places the fried dumplings in the oven heated to 120 ° C., heats them for about 10 minutes, and then takes out the fried dumplings from the oven. Thereby, the worker can obtain the dried fried dumplings in which the water content and the oil content contained in the fried dumplings are reduced, and the taste, texture and appearance of the fried dumplings can be reduced.

In the drying step of the fifth step, if the ingredients of the dumplings are not completely cooked in the frying step of the fourth step, the ingredients should be completely cooked in this drying step. Just do it. Further, in the drying step in the fifth step, it is natural that equipment other than the oven can be used as long as it is configured to apply hot air or infrared rays to the fried dumplings.

Next, the worker performs a cooling step as the sixth step. This cooling step is a step of rapidly cooling the heated dried fried dumplings. The worker cools the dried fried dumplings heated in the drying step of the fifth step to a temperature of room temperature or lower. In this case, the cooling temperature of the dried fried dumplings is preferably 0 ° C. or higher and 25 ° C. or lower, preferably 0 ° C. or higher and 10 ° C. or lower, and more preferably 0 ° C. or higher and 5 ° C. or lower. The time for cooling the dried fried dumplings should be such that the cooling is started within 30 minutes after the drying step of the fifth step and the cooling is completed within 30 minutes after the start of cooling.

In the present embodiment, the operator immediately stores the dried fried dumplings heated in the drying step of the fifth step in the blast chiller, cools them to 5 ° C. in 20 minutes, and then removes the cooled dumplings from the blast chiller. This allows the operator to delay the spoilage of the finished dumplings and prevent excessive evaporation of water and oil.

As described above, as shown in FIG. 2, the worker can complete the dumpling G having the taste, texture and aesthetics of the roasted dumplings. When the dumplings are stored for a long period of time, the worker may freeze the dumplings that have undergone the drying step of the fifth step in the sixth step. It is natural that the worker may naturally cool the dried fried dumplings heated in the drying step of the fifth step without forcibly cooling them.

The completed dumpling G may be eaten immediately as it is, but it is packed in a container such as a lunch box and stored until it is eaten. In this case, the dumpling G can be stored at room temperature or refrigerated. According to the experiment of the present inventor, the completed dumpling G can maintain the taste, texture and aesthetics of the roasted dumplings for about 4 hours.

As can be understood from the above operation description, according to the above embodiment, the method for producing dumplings is to expose the fried dumplings fried in oil to a relatively low temperature atmosphere of 120 ° C. to remove the water content and oil content in the fried dumplings. By removing the dumplings, the taste, texture and aesthetics of the fried dumplings can be reduced while the swelling of the dumplings can be suppressed and the taste, texture and aesthetics of the grilled dumplings can be maintained for a long period of time.

Furthermore, the practice of the present invention is not limited to the above-described embodiment, and various modifications can be made as long as the object of the present invention is not deviated.

For example, in the above embodiment, the fried dumplings were placed in an atmosphere of 120 ° C. in the drying step of the fifth step. However, the temperature of the atmosphere in the drying step may be appropriately set in the range of 100 ° C. or higher and 170 ° C. or lower. In this case, according to the experiment of the present inventor, it is possible to suppress the progress of baking by exposing the fried dumplings to a relatively low temperature atmosphere of 150 ° C. or lower, and to more reproduce the taste, texture and aesthetics of the baked dumplings. It is possible, and an atmosphere of 100 ° C. or higher and 130 ° C. or lower is more preferable. In these cases, the drying step may be exposed to an atmosphere at a temperature lower than the frying temperature in the frying step.

Further, in the above embodiment, the worker performed a roasting step of forming a roasting on the surface of the raw dumplings in the second step. As a result, the worker can further improve the taste, texture and aesthetics of the roasted dumplings in the finished dumplings G. However, in the method for producing dumplings according to the present invention, the roasting step may be omitted in the second step. In this case, the worker may prepare the raw dumplings in the first step and then fry the raw dumplings having no grilled texture in the frying step with or without the starch adhering step.

Further, in the above embodiment, the worker performed a starch adhering step of adhering rice flour water to the raw dumplings in the third step. As a result, the worker can improve the texture of the roasted dumplings that are crispy on the skin of the finished dumplings G. However, in this starch attachment step, rice flour may be directly attached to raw dumplings, or starch other than rice flour, for example, wheat flour or potato starch water in which wheat flour or potato starch is dispersed directly or in water may be used. .. In this case, according to the experiment of the present inventor, it was confirmed that the completed dumpling G can be brought closest to the grilled dumplings by adhering the rice flour water in which the rice flour is dispersed in water.

Further, in the above embodiment, the worker performed a starch adhering step of adhering rice flour water to the raw dumplings in the third step. However, in the method for producing dumplings according to the present invention, the starch adhering step can be omitted. In this case, the worker may fry the raw dumplings to which the starch is not attached in the frying step.

Further, in the above embodiment, the worker is configured to fry the raw dumplings in oil in the frying step of the fourth step. However, in the method for producing dumplings according to the present invention, it can also be applied to dumplings other than raw dumplings in the frying step, that is, grilled dumplings baked until the raw dumplings are completely cooked.

(Manufacturing method of rice balls)
Moreover, in the said embodiment, the manufacturing method of dumplings was described. However, rice balls can also be produced using the dumplings produced by this method for producing dumplings. Specifically, as shown in FIG. 3, the worker first executes the dumpling manufacturing process as the first step. In this dumpling manufacturing process, dumpling G is manufactured by the dumpling manufacturing method described in the above embodiment and each modification.

Next, the worker executes the dumpling division step as the second step. Specifically, as shown in FIG. 4, the worker divides the dumpling G produced in the dumpling manufacturing process in half. In this case, the operator can divide the dumpling G in the longitudinal direction of the dumpling G, but the dividing line L in the direction orthogonal to the longitudinal direction (height direction of the dumpling G) (including the direction intersecting the longitudinal direction). Divide the dumpling G into two equal parts.

Next, the worker executes the rice ball forming step as the third step. Specifically, the worker covers the dumplings Gh divided in the dumpling division step with rice and forms them into a rice ball shape. In this case, as shown in FIG. 5, the worker accommodates the cut portion C of the divided dumplings Gh in the rice ball O in a posture facing upward. That is, the worker forms the rice ball O in a posture in which the cut end C of the dumpling Gh faces the apex T facing the base B of the rice ball O having a substantially triangular shape when viewed from the front. As a result, the worker can prevent the liquid juice of the ingredients from immediately leaking from the dumplings Gh divided in half and spoiling the aesthetic appearance and shape of the rice ball O. In this third step, a seasoning such as gochujang, miso, soy sauce, or chili oil can be added to the dumpling Gh to form the rice ball O.

Next, the worker attaches seaweed N to the outer surface of the rice ball O to complete the rice ball O. In this case, by arranging the seaweed N below the dumplings Gh, the worker can prevent the onigiri O from losing its aesthetic appearance and shape due to the juice leaked from the dumplings Gh. It should be noted that the seaweed N is pasted according to preference, and it is natural that the rice ball O may have a structure in which the seaweed N is not pasted. The finished rice ball O may be eaten as it is, but it is packed in a lunch box or the like, or individually wrapped and stored until it is eaten.

It was configured like this. According to the method for producing rice balls, the taste, texture and aesthetics of the roasted dumplings can be maintained in the rice balls O for a long period of time by the dumplings Gh in which the soaking is suppressed. In addition, the onigiri O can be made to have a juicy taste by flowing out the juice of the ingredients (gyoza dumplings) from the divided dumplings Gh.

In this method of manufacturing rice balls, it is natural that the rice balls O may be formed in a shape other than a triangle, for example, a bale shape or a circular shape when viewed from the front. Further, in this method for producing rice balls, it is natural that the dumpling G may be divided into three or more, and at least one of the divided dumplings Gh may be accommodated to form the rice ball O. Further, in this method for producing rice balls, it is natural that the rice balls O may be formed without dividing the dumplings G, that is, by omitting the dumpling division step.

Further, in this method of producing rice balls, it is natural that dumplings G or dumplings Gh may be arranged in the rice balls O in any direction (for example, vertical orientation, horizontal orientation, downward cut end C, etc.). Further, in this method of producing rice balls, dumplings G or dumplings Gh may be completely contained in the rice balls O, but the dumplings G or a part of the dumplings Gh is arranged so as to be exposed from the outer surface of the rice balls O. Of course, it's okay. Further, the configuration in which the divided dumplings Gh are arranged in the rice ball O and the configuration in which the cut end C of the dumplings Gh is arranged in the rice ball O with the cut end C facing upward may be a dumplings not according to the method for producing dumplings according to the present invention. Can be applied.

G ... Gyoza, Gh ... Divided dumplings, C ... Divided dumpling cuts,
L ... dividing line,
O ... Onigiri, N ... Nori, B ... Triangular bottom of rice ball, T ... Triangular top of rice ball.

Claims (8)

The frying process of frying dumplings in oil to obtain fried dumplings,
A drying step of obtaining dried fried dumplings by exposing the fried dumplings to an atmosphere of 100 ° C. or higher and 170 ° C. or lower to obtain dried fried dumplings.
A method for producing dumplings, which comprises a cooling step of cooling the dried fried dumplings. In the method for producing dumplings according to claim 1, further
It has a roasting process that bake raw dumplings at room temperature, chilled or frozen to form a roast on the surface.
The frying step is
A method for producing dumplings, which comprises frying the dumplings having formed the grilled texture in oil to obtain the fried dumplings. In the method for producing dumplings according to claim 1 or 2.
The drying step is
A method for producing dumplings, which comprises drying the fried dumplings by exposing them to an atmosphere of 150 ° C. or lower to obtain the dried fried dumplings. In the method for producing dumplings according to any one of claims 1 to 3, further
Prior to the frying step, there is a starch adhering step of adhering starch to the surface of the dumplings.
The frying step is
A method for producing dumplings, which comprises frying the dumplings to which the starch is attached in oil to obtain the fried dumplings. In the method for producing dumplings according to claim 4,
The starch adhesion step is
A method for producing dumplings, which comprises attaching rice flour water in which rice flour is dispersed in water to the dumplings. A dumpling manufacturing process for producing dumplings by the dumpling manufacturing method according to any one of claims 1 to 5.
A method for producing rice balls, which comprises a rice ball forming step of forming rice balls using the dumplings produced in the dumpling manufacturing process as an ingredient. In the method for producing rice balls according to claim 6, further
Including a dumpling dividing step of dividing the dumplings produced in the dumpling manufacturing process into two or more.
The rice ball molding process is
A method for producing rice balls, which comprises molding rice balls using the dumplings divided in the dumpling dividing step as an ingredient. In the method for producing rice balls according to claim 7,
The dumpling division step is
The dumplings produced in the dumpling manufacturing process are divided in half in a direction orthogonal to the longitudinal direction.
The rice ball molding process is
A method for producing rice balls, which comprises molding the rice balls with the cut end of the dumplings divided in half facing upward.

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