JP2022101743A - Composition for jiaozi blade, and method for producing jiaozi with blade - Google Patents

Abstract

To provide a composition for jiaozi blade being hardly scorched even when jiaozi with blade is baked at high temperature, and to provide a method for producing jiaozi with blade, using the composition for jiaozi blade.SOLUTION: A composition for jiaozi blade contains 5-40 mass% of oil and fat, 3-15 mass% of acid-treated starch, 0.02-0.4 mass% of desugared lecithin, and water. Alternatively, the composition for jiaozi blade contains 5-40 mass% of oil and fat, 3-15 mass% of acid-treated starch, 0.05-0.4 mass% of sucrose fatty acid ester, and water. A method for producing jiaozi with blade includes addition of the composition for jiaozi blade when baking non-heated or steamed jiaozi.SELECTED DRAWING: None

Description

The present invention relates to a composition for dumpling blades that is hard to burn even when fired at a high temperature, and a method for producing dumplings with blades using the composition for dumpling blades.

Grilled dumplings are cooked by wrapping ingredients mixed with chopped vegetables, minced meat, etc. in a gyoza skin and baking them in a frying pan or a special gyoza griller. Some of the grilled dumplings are called dumplings with wings, and in order to form the wings, the liquid in which flour etc. is melted during baking is sprinkled over the entire baking machine, and the flour is adjusted while adjusting the heat. A cooking method is known in which feathers made of wheat flour are attached to improve the appearance and texture. The wings have a dark and uniform brown color, and a crispy, light and fragrant texture is preferred.
In recent years, frozen dumpling foods that can be easily cooked at home have become widespread. Normally, frozen dumplings are cooked by arranging them in an oiled frying pan, adding water, and steaming them on medium heat (about 200 ° C) for about 7 minutes or more, but there is a desire to cook in a shorter time. was there. However, in order to shorten the baking time of dumplings, it is necessary to bake them at a higher temperature, and in the case of dumplings with blades, the blades are easily burnt, which has a problem of impairing the taste and appearance.

So far, dumplings to which a batter containing water, oil, grain powder, emulsifier, and a specific amount of welan gum are attached have been reported as baked dumplings having feathers having a good texture and good appearance (Patent Document 1). Further, a method for producing grilled dumplings to which a fat and oil composition containing a specific amount of starch and a polyglycerin fatty acid ester and a composition for grilled dumpling feathers containing water has been reported has also been reported (Patent Document 2). However, there is no report on dumplings with wings that are hard to burn even when fired at high temperature.

Japanese Unexamined Patent Publication No. 2020-48437 Japanese Unexamined Patent Publication No. 2019-41633

In view of the above problems, the present invention provides a winged dumpling composition that is difficult to burn even when the winged dumplings are baked at a high temperature, and a method for producing winged dumplings using the winged dumpling composition. The purpose is.

The present inventors have a composition containing a specific amount of fat, acid-treated starch, glycated lecithin, and water, or a composition containing a specific amount of fat, acid-treated starch, sucrose fatty acid ester, and water. Was used for the blades of starch, and it was found that the blades were less likely to be burnt even when the starch was fired at a high temperature, and the present invention was completed. Specifically, the present invention provides the following.

(1) A composition for dumpling blades containing 5 to 40% by mass of fats and oils, 3 to 15% by mass of acid-treated starch, 0.02 to 0.4% by mass of defatted lecithin, and water.
(2) A composition for dumpling blades containing 5 to 40% by mass of fat and oil, 3 to 15% by mass of acid-treated starch, 0.05 to 0.4% by mass of sucrose fatty acid ester, and water.
(3) The composition for dumpling blades according to (1) or (2), wherein the fat is a liquid fat at 20 ° C.
(4) The composition for dumpling blades according to any one of (1) to (3), which is an oil-in-water emulsion.
(5) A method for producing dumplings with blades, wherein the composition for blades of dumplings according to any one of (1) to (4) is added when baking unheated or steamed dumplings.
(6) The method for producing dumplings with blades according to (5), wherein 10 to 80 parts by mass of the composition for the blades of the dumplings is added to 100 parts by mass of the unheated or steamed dumplings.
(7) Add 10 to 80 parts by mass of the dumpling blade composition according to any one of (1) to (4) to 100 parts by mass of unheated or steamed dumplings, and then freeze or freeze. How to make dumplings.
(8) A method for producing dumplings with blades, wherein the frozen dumplings according to (7) are baked at 100 to 300 ° C. for 1 to 10 minutes.

According to the present invention, a composition for blades of dumplings, which contains a specific amount of fats and oils, acid-treated starch, glycated lecithin, and water, so that the blades are hard to burn even when the dumplings are baked at a high temperature, and the dumplings. A method for producing dumplings with blades using a composition for blades is provided. Further, according to the present invention, a composition for dumpling blades, which contains a specific amount of fats and oils, acid-treated starch, sucrose fatty acid ester, and water, so that the blades are hard to burn even when the dumplings are baked at a high temperature, and A method for producing dumplings with blades using the composition for blades of dumplings is provided. When the composition for the blade of dumplings of the present invention is used, the blades are less likely to be burnt even if the dumplings are fired at a higher temperature, so that the dumplings can be fired in a shorter time than before.

Hereinafter, specific embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments, and the present invention is carried out with appropriate modifications within the scope of the object of the present invention. can do. In addition, the preferable embodiment and the more preferable embodiment exemplified below can be used in combination with each other as appropriate regardless of the expressions such as "favorable" and "more preferable". Further, the description of the numerical range is an example, and regardless of the expressions such as "preferable" and "more preferable", the upper limit and the lower limit of each range, and the range in which the numerical values of the examples are appropriately combined may be preferably used. can. Further, terms such as "contains" or "contains" may be read as "essentially" or "consisting only" as appropriate.

[Gyoza feather composition]
The composition for blades of dumplings of the present invention contains 5 to 40% by mass of fats and oils, 3 to 15% by mass of acid-treated starch, 0.02 to 0.4% by mass of defatted lecithin, and water at room temperature. It is a liquid or fluid composition at (1 to 30 ° C.). The composition for blades of dumplings of the present invention contains 5 to 40% by mass of fat and oil, 3 to 15% by mass of acid-treated starch, 0.05 to 0.4% by mass of sucrose fatty acid ester, and water. The composition is liquid or fluid at room temperature (1 to 30 ° C.). The composition for wing of dumplings of the present invention is used for producing winged dumplings by imparting wing to the dumplings when the dumplings are fired.
The method of using the dumpling blade composition of the present invention is not particularly limited as long as the dumplings are provided with the blades when the dumplings are fired. Examples include a method of adding the wing composition to the fried dumplings, a method of applying the wing composition to the dumplings before firing, a method of adhering the wing composition to the dumplings for frozen dumplings, and the like.

[Fat and oil]
The fats and oils contained in the dumpling blade composition of the present invention are not particularly limited as long as they are fats and oils used for food. The oils and fats include, for example, soybean oil, high oleic acid soybean oil, rapeseed oil, high oleic acid rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, flaxseed oil, peanut oil, red flower oil, high oleic acid red flower oil, sunflower oil. , High oleic acid sunflower oil, cotton seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, Palm kernel oil, palm oil, cacao butter, beef fat, lard, chicken fat, milk fat, fish oil, azalea oil, algae oil and the like. Further, transesterified fats and oils obtained by transesterifying two or more of these fats and oils, hydrogenated fats and oils of these fats and oils, separated fats and oils of these fats and oils, and the like. The above fats and oils may be used alone or in combination of two or more.
Further, the fat and oil contained in the dumpling blade composition of the present invention is preferably a fat and oil that is liquid at 20 ° C. Examples of fats and oils liquid at 20 ° C include soybean oil, high oleic acid soybean oil, rapeseed oil, high oleic acid rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, flaxseed oil, peanut oil, red flower oil, and high oleic acid. Examples include red flower oil, sunflower oil, high oleic acid sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, egoma oil, borage oil, olive oil, rice bran oil, wheat germ oil and the like.

The content of fats and oils in the composition for blades of dumplings of the present invention is preferably 6 to 30% by mass, more preferably 7 to 20% by mass, and most preferably 8 to 15% by mass. When the content of fats and oils is in the above range, the dumpling blade composition of the present invention has an effect that the blades are less likely to be burnt even when fired at a high temperature. In addition, the effect of baking dumplings in a shorter time than before can be obtained.
Further, if the content of fats and oils is less than 5% by mass, the effect of the present invention becomes difficult to be achieved. In addition, when the content of fats and oils is more than 40% by mass, the baked dumplings and the dumpling blades have an oily (strong oily texture) texture, and the shape of the dumpling blades becomes worse (unevenness is conspicuous, etc.). Therefore, it is not preferable.

[Acid-treated starch]
The acid-treated starch contained in the gyoza feather composition of the present invention is not particularly limited as long as it is an acid-treated starch used for food. As the acid-treated starch, a starch made from raw starch or processed starch is used, and the starch obtained by immersing the raw starch or processed starch in a dilute acid solution such as hydrochloric acid or sulfuric acid to reduce the viscosity is used. Examples of the raw material of the acid-treated starch include wheat starch, corn starch, potato starch, rice starch, and sago starch. For acid treatment of starch, for example, a 35 to 45% by mass solution of raw starch or modified starch is adjusted to pH 1 to 2.5 using hydrochloric acid or sulfuric acid at a product temperature of 20 to 50 ° C., and stirred for about 1 to 30 hours. ..

The content of the acid-treated starch in the dumpling blade composition of the present invention is preferably 4 to 14% by mass, more preferably 5 to 13% by mass, and most preferably 6 to 12% by mass. When the content of the acid-treated starch is in the above range, the dumpling blade composition of the present invention has an effect that the blades are less likely to be burnt even when baked at a high temperature. In addition, the effect of baking dumplings in a shorter time than before can be obtained.
If the content of the acid-treated starch is less than 3% by mass, it becomes difficult to obtain a crispy texture of the blades. Further, when the content of the acid-treated starch is more than 15% by mass, the blades are easily burnt and it becomes difficult to raise the baking temperature of the dumplings.
The content of the acid-treated starch is the content as a dried product (converted to a dried product), and can be determined by obtaining and converting the water content from a conventional dry weight loss method (105 ° C., 4 hours). ..

[Deglycosylated lecithin]
As the defatted lecithin contained in the gyoza feather composition of the present invention, egg yolk lecithin or plant-derived lecithin as a raw material and desalted can be used. As the lecithin, preferably, plant-derived lecithin can be used, and for example, a crude oil obtained by pressing and / or extracting oil seeds such as soybean, rapeseed, corn, sunflower, safflower, sesame, and flaxseed, the crude oil. Oil residue obtained as a precipitate by blowing water or steam into the lecithin, crude lecithin obtained by drying the separated oil residue, and a mixture obtained by removing neutral oil and fat from the crude lecithin by a known method such as solvent separation. Lecithin, and further concentrated or high-purity lecithin obtained by concentrating and fractionating a specific phospholipid from the mixed lecithin can be used.
In order to obtain defatted lecithin from such a raw material, for example, in the case of oil slag, the oil slag containing water is filtered as necessary to remove impurities, and dried to obtain crude lecithin. This crude lecithin usually contains neutral fats and oils mainly composed of triglyceride, the above-mentioned various phospholipids, various sugar components and the like. Next, the above crude lecithin is treated with, for example, acetone to obtain a mixed lecithin that does not contain fats and oils (neutral oil) as an acetone insoluble component. The mixed lecithin is separated by water-containing (preferably about 30% or more) ethanol, and the hydrous ethanol-soluble category (sugar component containing almost no phospholipid component) is removed to obtain degrated lecithin. The carbohydrate component is a mixture of components in which various carbohydrates such as galactose, sucrose, stachyose, raffinose, mannose, and arabinose are free and / or bound to phosphatide and other lipid components, or exist as glycosides and sterol glycosides. .. It should be noted that the lecithin from which the water-containing alcohol insoluble component, that is, most of the sugar component has been removed, when separated by the water-containing alcohol as described above can be further separated by anhydrous alcohol to remove the sugar component. Further, in order to obtain the component of the present invention from crude oil, the sugar component can be adsorbed and removed by column treatment or the like using an adsorbent such as silica gel, but degrated lecithin using anhydrous alcohol is more preferable.

Some of the products sold as glycated lecithin are formulated by mixing with neutral oil, etc., and the content of glycated lecithin in the formulation is acetone-insoluble (food additive official analysis test method). It can be calculated as the required acetone insoluble matter conversion value). The acetone insoluble content is calculated as follows, for example. Precisely weigh about 2 g of defatted lecithin, put it in a 50 mL stoppered centrifuge tube, add 3 mL of petroleum ether to dissolve it, add 15 mL of acetone, stir well, and leave it in ice water for 15 minutes. Add acetone at 0 to 5 ° C to make 50 mL, stir well, leave in ice water for 15 minutes, centrifuge (about 3000 rpm, 10 minutes), and collect the upper layer liquid in a flask. Further, acetone at 0 to 5 ° C. is added to the precipitate in the stoppered centrifuge tube to make 50 mL, and the mixture is stirred well while cooling in ice water, and then centrifuged in the same manner. The upper layer liquid is combined with the previous flask, distilled on a water bath, the residue is dried at 105 ° C. for 1 hour, and the mass b thereof is precisely weighed.
Acetone insoluble matter (mass%) = (1-b / a) x 100

The content of glycated lecithin in the composition for blades of dumplings of the present invention is preferably 0.03 to 0.3% by mass, more preferably 0.04 to 0.25% by mass, and most preferably 0.05. It is ~ 0.15% by mass. When the content of the defatted lecithin is in the above range, the dumpling blade composition of the present invention has an effect that the blades are less likely to be burnt even when baked at a high temperature. In addition, the effect of baking dumplings in a shorter time than before can be obtained.
When the content of degrated lecithin is less than 0.02% by mass, it becomes difficult to obtain a crispy texture of the feathers. Further, when the content of the defatted lecithin is more than 0.4% by mass, the blades are easily burnt and it becomes difficult to raise the baking temperature of the dumplings.
When the defatted lecithin preparation is used as the raw material of the wing composition of the dumplings of the present invention, the content of the degrated lecithin in the wing composition of the dumplings of the present invention should be a desired content. The blending amount of the glycated lecithin preparation may be adjusted.

[Sucrose fatty acid ester fatty acid]
The sucrose fatty acid ester fatty acid contained in the dumpling feather composition of the present invention is not particularly limited as long as it is used for foods. As the sucrose fatty acid ester fatty acid, for example, "Ryoto Sugar Ester ER-290" (manufactured by Mitsubishi Chemical Foods Co., Ltd.), "Emulgie MO (M)" (manufactured by RIKEN Vitamin Co., Ltd.) and the like can be used. The constituent fatty acids of the sucrose fatty acid ester contained in the composition for blades of dumplings of the present invention are not particularly limited, but are stearic acid, palmitic acid, myristic acid, oleic acid, lauric acid, behenic acid, and erucic acid. And so on.

The HLB value of the sucrose fatty acid ester contained in the dumpling blade composition of the present invention is preferably 0.1 to 3, and more preferably 0.5 to 2. In addition, HLB is an abbreviation for hydrophilic hydrophobic balance (Hydrophile Lipophilic Balance), which is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and has a value of 0 to 20 and a small HLB value. It shows that the lipophilicity is strong. In the present invention, the calculation method of the Atlas method is used for the calculation of the HLB value. The calculation method of the atlas method is
HLB = 20 × (1-S / A)
S: Saponification value A: A method of calculating the HLB value from the neutralization value of the fatty acid in the ester. As used herein, the term HLB shall mean the HLB calculated by the above-mentioned Atlas method.

The content of the sucrose fatty acid ester in the dumpling blade composition of the present invention is preferably 0.08 to 0.35% by mass, more preferably 0.1 to 0.3% by mass, and most preferably 0. It is 15 to 0.25% by mass. When the content of the sucrose fatty acid ester is in the above range, the dumpling feather composition of the present invention has an effect that the feathers are less likely to be burnt even when baked at a high temperature. In addition, the effect of baking dumplings in a shorter time than before can be obtained.

[water]
The water used in the present invention is not particularly limited as long as it is edible water such as tap water, well water, purified water, and ion-exchanged water.
The content of water in the composition for blades of dumplings of the present invention may be adjusted so that the fats and oils, acid-treated starch, and saccharified lecithin (or sucrose fatty acid ester) used in the present invention have desired contents. Although not particularly limited, it is preferably 54 to 89% by mass, more preferably 63 to 87% by mass, still more preferably 72 to 85% by mass, and most preferably 76 to 83% by mass. When the water content is in the above range, the dumpling blade composition of the present invention can further obtain the effect of firing dumplings in a shorter time than before.

[Other raw materials]
The dumpling blade composition of the present invention may contain a thickening polysaccharide, a seasoning, a leavening agent, a spice and the like as long as the effects of the present invention are not impaired. Further, the composition for blades of dumplings of the present invention may contain starches and grain powders (rice flour, etc.) other than the acid-treated starch described above, and may contain, for example, wheat starch, rice starch, horse bell starch, sweet potato starch, cornstarch, and waxy. Cornstarch, tapioca starch, or processed starches thereof may be contained alone or in combination of two or more.
When the dumpling blade composition of the present invention contains starch or grain flour other than acid-treated starch, the content thereof is preferably 2 to 7% by mass, more preferably 2.5 to 6.5% by mass. Most preferably, it is 3 to 6% by mass.

[Oil-in-water emulsion]
The composition for blades of dumplings of the present invention is preferably an oil-in-water emulsion from the viewpoint that uneven baking is unlikely to occur on the blades. Further, when the composition for the blade of dumplings of the present invention is attached to dumplings and frozen, the oil-in-water emulsion form is preferable. The oil-in-water emulsion can be emulsified by a conventional emulsification method, and specifically, a propeller, a homomixer, a blender, a disper, a paddle mixer, a colloidal mill, a continuous mixer, a static mixer, an ultrasonic wave, or the like can be used. A stirrer or a method can be used, and the number of rotations and the stirring time are not particularly limited.

[Manufacturing method of dumplings with wings]
Generally, in the production of grilled dumplings, unheated or steamed dumplings are arranged on a heated iron plate or the like, grilled water is added, and the dumplings are grilled while steaming. In the method for producing dumplings with blades of the present invention, the composition for blades of dumplings of the present invention may be used instead of a part or all of the grilled water. The dumpling wing composition of the present invention may be added at the same time as the unheated or steamed dumplings are fired, and after the dumplings are fired to some extent, the dumpling wing composition of the present invention is used. It may be added. Further, the method for producing the winged dumplings of the present invention is a method in which the winged dumpling composition of the present invention is previously applied to the dumplings and then fired, and the dumplings are frozen in a state where the winged dumplings of the present invention are attached. A method of baking the frozen dumplings that have been made is also mentioned.

In the method for producing dumplings with blades of the present invention, the amount of the dumpling composition added or adhered to 100 parts by mass of the dumplings of the present invention is 10 to 80 parts by mass, preferably 15 to 70 parts by mass. It is more preferably 20 to 60 parts by mass, and most preferably 25 to 45 parts by mass. When the addition amount or the adhesion amount of the feather composition is within the above range, a uniform brown color is obtained and the appearance is good, and the crispy and light texture becomes more excellent.
Further, in the method for producing dumplings with blades of the present invention, the firing temperature is preferably 100 to 300 ° C, more preferably 150 to 280 ° C, most preferably 220 to 260 ° C, and the firing time is preferably 1 to 10 minutes. , More preferably 2 to 7 minutes, most preferably 3 to 5 minutes. Further, in the method for producing dumplings with blades of the present invention, in the case of frozen dumplings to which the composition for blades of dumplings of the present invention is attached, the firing temperature is preferably 150 to 300 ° C, more preferably 220 to 280 ° C. The firing time is preferably 2 to 7 minutes, more preferably 3 to 5 minutes. The above-mentioned firing temperature refers to the surface temperature of the firing surface of the firing machine, and the above-mentioned firing time refers to the time after reaching the desired firing temperature. Examples of the baking machine include a frying pan, an iron plate pan, a dumpling baking machine, a hot plate, and the like.

Hereinafter, the present invention will be described in more detail with reference to examples, but the scope of the present invention is not limited to the description of these examples.

[Manufacturing of dumpling blade composition]
According to the formulations shown in Tables 1 to 3, first, raw materials other than rapeseed oil, lecithin preparation, desalcated lecithin preparation, emulsifier 1 and emulsifier 2 were dissolved in water. Next, the other raw materials are dissolved in rapeseed oil, combined with the solution prepared above, and stirred with a homomixer to make an oil-in-water type dumpling blade composition (Target Examples, Examples 1 to 8, Comparative Example 1). ~ 6) was manufactured. No difference in appearance (color) was observed in all the produced dumpling blade compositions. The following raw materials were used as the raw materials in the table.
Canola oil (trade name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group Co., Ltd.)
Starch (trade name: cornstarch, manufactured by Nihon Shokuhin Kako Co., Ltd., dried product)
Acid-treated starch (trade name: Food Starch G, manufactured by Matsutani Chemical Industry Co., Ltd., dried product)
Oxidized starch (trade name: Stabilose BM, manufactured by Matsutani Chemical Industry Co., Ltd., dried product)
Lecithin preparation (manufactured by Nisshin Oillio Group Co., Ltd., lecithin content (as acetone insoluble matter) 50% by mass)
Deglycosylated lecithin preparation (manufactured by Nisshin Oillio Group Co., Ltd., desalcated lecithin content (as acetone insoluble matter) 50% by mass)
Emulsifier 1 (sucrose fatty acid ester, trade name: Ryoto sugar ester ER-290, manufactured by Mitsubishi Chemical Foods Co., Ltd. (sucrose erucic acid ester, HLB2))
Emulsifier 2 (Decaglycerin oleic acid ester, trade name: Ryoto polyglycerate O-50D, manufactured by Mitsubishi Chemical Foods Co., Ltd.)

[Evaluation of Koge of Gyoza Feather Composition-1]
With respect to the dumpling blade composition produced above, the generation and degree of kogation during heat treatment were evaluated visually and by color difference (ΔL value, Δb value). It should be noted that the control example is a known composition for dumpling blades, and it is considered that if the generation of kogation can be suppressed as compared with the control example, the dumplings with blades can be fired at a higher temperature and in a shorter time.

<Visual evaluation of kogation>
Place 5 g of the dumpling blade composition on a sample dish with a diameter of about 8 cm, and heat-treat at 200 ° C for 12 minutes using a heat-drying moisture meter (MS-70, manufactured by A & D Co., Ltd.). gone. Next, with respect to the fired product of the dumpling blade composition remaining in the petri dish, the degree of the occurrence of kogation was visually evaluated by five specialized panels according to the following evaluation criteria. The evaluation is the consensus of the five specialized panels. The results are shown in Tables 1 to 3.
(Evaluation criteria)
⊚: No kogation ○: Some kogation or browning is observed, but the degree is clearly lower than that of the control example. ×: Koge equal to or higher than that of the control example is observed.

<Evaluation of kogation by color difference (ΔL, Δb)>
The L value and b value of the fired dumpling blade composition remaining in the petri dish were measured using a color difference meter (Color Reader CR-20, manufactured by Konica Minolta Co., Ltd.). Next, the difference (ΔL: L2-L1) between the L value (L1) of the control example and the L value (L2) of the example or the comparative example was determined. Similarly, the difference in b value (Δb: b2-b1) was also obtained and evaluated according to the following criteria. The L value of the control example was 67.8, and the b value was 7.4. The results are shown in Tables 1 to 3.
(Evaluation criteria)
◯: ΔL value is 3.0 or more and Δb value is -2.0 or less ×: ΔL value is less than 3.0 and / or Δb value is larger than -2.0

The indexes of the color difference (Lab color system) are lightness (L value) and chromaticity (a value, b value), and the L value has no color information, but the lower the L value, the darker it becomes. Therefore, in the present invention, the L value decreases as the degree of kogation due to the heat treatment increases. Further, the b value represents the saturation of yellow, and the higher the b value, the higher the saturation of yellow. Therefore, in the present invention, the b value increases as the degree of kogation (browning) due to the heat treatment progresses. From the above, in the fired product of the dumpling blade composition of the present invention, the generation of goggles is suppressed as the difference in L value (ΔL: L2-L1) increases as compared with the control example, and similarly, the above b. It was considered that the smaller the difference in values (Δb: b2-b1), the more the occurrence of goggles was suppressed.

The values in parentheses in the “ΔL, Δb” columns in Tables 1 to 3 are the values of the difference from the control example. Further, the "lecithin content" is the content (% by mass) of lecithin or defatted lecithin in the composition for the wings of dumplings.

[Evaluation of Koge of Gyoza Feather Composition-2]
Steamed dumplings are arranged in 4 trays (about 20 g / piece), and 22.4 g of the dumpling blade composition (control example, Example 3, and Comparative Example 6) produced above is added to the tray, and the dumplings are prepared. And the gyoza wing composition were frozen in contact with each other. A frozen dumpling in which 33.6 g of the dumpling blade composition of Example 3 was added to a tray was also produced in the same manner.

The four frozen dumplings produced above were placed in a frying pan (diameter 26 cm) heated to a surface temperature of about 200 ° C. and heated on high heat for 5 minutes without a lid to produce dumplings with wings. The surface temperature of the frying pan at the time of baking the frozen dumplings was about 300 ° C.

With respect to the dumplings with wings manufactured above, the occurrence of kogation on the wings was visually evaluated. The evaluation method was based on the evaluation method of "Evaluation of Koge of Gyoza Feather Composition-1" above. The color difference (L value, b value) was also measured. The evaluation results are shown in Table 4.

From the above results, a composition for dumpling blades (Examples 1 to 7) containing a specific amount of fat, acid-treated starch, glycated lecithin, and water, and a specific amount of fat, acid-treated starch, and sucrose. Since the composition for blades of dumplings containing a fatty acid ester and water (Example 8) is less likely to be burnt than the known composition for blades of dumplings (control example), the dumplings with blades can be used at a high temperature and in a short time. It was something that could be manufactured.

Claims (8)

A composition for dumpling blades containing 5 to 40% by mass of fats and oils, 3 to 15% by mass of acid-treated starch, 0.02 to 0.4% by mass of defatted lecithin, and water. A composition for dumpling blades containing 5 to 40% by mass of fat and oil, 3 to 15% by mass of acid-treated starch, 0.05 to 0.4% by mass of sucrose fatty acid ester, and water. The composition for dumpling blades according to claim 1 or 2, wherein the fat is a liquid fat at 20 ° C. The composition for dumpling blades according to any one of claims 1 to 3, which is an oil-in-water emulsion. A method for producing dumplings with blades, wherein the composition for blades of dumplings according to any one of claims 1 to 4 is added when the unheated or steamed dumplings are fired. The method for producing dumplings with blades according to claim 5, wherein 10 to 80 parts by mass of the composition for the blades of the dumplings is added to 100 parts by mass of the unheated or steamed dumplings. A method for producing frozen dumplings, wherein 10 to 80 parts by mass of the dumpling blade composition according to any one of claims 1 to 4 is added to 100 parts by mass of unheated or steamed dumplings, and then frozen. A method for producing dumplings with blades, wherein the frozen dumplings according to claim 7 are baked at 100 to 300 ° C. for 1 to 10 minutes.