JP2024042240A - Composition for forming wing of jiao-zi, and use of the same - Google Patents

Abstract

To provide a composition for forming a wing of a jiao-zi which has shape retention after having been thawed by being left in a refrigerator under room temperature or increasing a temperature in a refrigerator by power failure, can be taken out of a tray integrally with a jiao-zi body, can reproduce cooked quality equivalent to the quality after storage at -18°C, is suitable for cooking after preliminary thawing, and is available as phase free food, a frozen jiao-zi with a wing containing the composition for forming the wing, and a production method for them.SOLUTION: There are provided a composition for forming a wing of a jiao-zi in which when hardness (maximum stress (unit: g)) and adhesive force (negative area value (unit: g sec)) of a composition for forming a wing of a jiao-zi after storage is measured using a texture analyzer, hardness (X) of the composition for forming the wing of the jiao-zi and the adhesive force (Y) have a relation represented by expression (1): Y>-1.4167X+52.4436: a frozen jiao-zi in which the composition is stuck to the surface in a frozen state; a production method of a jiao-zi with a wing which includes baking and heating a jiao-zi obtained by sticking the frozen jiao-zi or the composition to the surface of a jiao-zi before baking and heating; and a production method of a frozen jiao-zi which includes sticking the composition onto the surface of a jiao-zi before baking and heating, and freezing the jiao-zi.SELECTED DRAWING: None

Description

The present invention relates to a composition for forming dumpling wings, frozen dumplings containing the composition for forming wings, and uses thereof. More specifically, the present invention provides a feather-forming composition that retains its shape even after thawing, can be taken out from the tray as an integral part of the gyoza body, and can reproduce excellent quality after cooking, and a frozen composition containing the same. Dumplings, a method for producing the frozen dumplings, and a method for producing dumplings with wings by firing and heating the pre-thawed frozen dumplings or the dumplings having the feather-forming composition adhered to the surface, that is, the wings. For the purpose of shortening the cooking time of the forming composition or the frozen dumplings, or phase-free food (eliminating the phase (time, state) of society such as daily life and emergency, it can be used conveniently on a daily basis but also in the event of a disaster. related to use as food (which can also be used appropriately).

In conventional frozen dumplings with wings, when stored at -18°C or below, the composition for forming the wings (sometimes referred to as "batter" in this specification) freezes and adheres to the dumpling body, making it possible to remove the dumplings from the tray as a unit. Furthermore, when cooked in a frying pan, the batter gradually melts, making it possible to produce beautiful dumplings with wings. Various compositions for forming the wings have been proposed with the aim of improving the spread of the wings, uneven cooking, and improving the texture (see, for example, Patent Document 1).

However, in order to shorten the cooking time and improve the quality after cooking, frozen gyoza may be pre-thawed in the refrigerator or at room temperature, but in the case of frozen winged gyoza, the batter may melt and stick to the gyoza itself. However, there was a problem with the paper remaining on the tray. In addition, there was also the problem that the dumpling ears became dry and hard because there was no or little batter during cooking, and the wings could not be formed. Additionally, if a power outage occurs during an emergency (disaster), the temperature inside the freezer will rise and the batter will start to melt, creating a similar problem. In other words, there is a clear difference in the quality of normal frozen winged dumplings after cooking in everyday situations and in emergencies, and they are not suitable as phase-free food.

International Publication No. 2019/021348

The object of the present invention is that the gyoza retains its shape even after being thawed, and can be taken out from the tray together with the gyoza body, even when left in the refrigerator or at room temperature, or when the temperature inside the freezer rises due to a power outage. A composition for forming gyoza wings, which can reproduce the same quality after cooking as that stored at -18°C or lower, which is suitable for cooking after pre-thawing, and which can be used as a phase-free food, and a composition for forming the wings. It is an object of the present invention to provide frozen winged dumplings containing the ingredients, and a method for producing the same.

In order to solve the above-mentioned problems, the present inventor prepared feather-forming compositions with various compositions by changing the types and contents of starch and gelling agents, etc., and after freezing, under various conditions. After thawing, the hardness (maximum stress (unit: g)) and adhesive force (negative area value (unit: g·sec)) of each blade-forming composition were measured using a texture analyzer. When frozen dumplings using these feather-forming compositions are stored (preliminarily thawed) at temperatures exceeding -18°C, whether or not the shape retention of the feather-forming compositions is maintained, and the feathers are The relationship between the hardness (X) and adhesion (Y) of the forming composition was investigated. As a result, equation (1):
Y > ‐1.4167X + 52.4436 (1)
In this relationship, even if the composition is unheated, the shape retention of the composition for wing formation is maintained even after pre-thawing, and the composition can be taken out from the tray together with the dumpling body. I found it. Moreover, when pre-thawed gyoza were cooked, the wings were formed neatly, the edges of the gyoza skin did not dry out, and it was found that the quality after cooking was equivalent to that of dumplings stored at -18°C or below. Ta.
The present inventor also found that in order for the feather-forming composition to satisfy the relationship of formula (1), it is desirable to incorporate pregelatinized starch and a gelling agent.
As a result of further studies based on these findings, the inventors have completed the present invention.

That is, the present invention is as follows.
[Section 1]
When the hardness (maximum stress (unit: g)) and adhesion force (negative area value (unit: g sec)) of the composition for forming gyoza wings after storage are measured using a texture analyzer, the The hardness (X) and adhesive force (Y) of the composition for forming dumpling wings are expressed by the formula (1):
Y > ‐1.4167X + 52.4436 (1)
A composition for forming dumpling wings, which is characterized by having the relationship shown in the following.
[Section 2]
The composition according to item 1, comprising water, oil, starch, and an emulsifier.
[Section 3]
3. The composition according to item 2, wherein the starch is pregelatinized starch.
[Section 4]
Item 3. The composition according to Item 3, wherein the content of pregelatinized starch is 2% by weight or more.
[Section 5]
5. The composition according to Item 3 or 4, wherein the pregelatinized starch is pregelatinized corn starch and/or pregelatinized potato starch.
[Section 6]
6. The composition according to any one of items 3 to 5, wherein the pregelatinized starch is not subjected to chemical treatment.
[Section 7]
7. The composition according to any one of items 1 to 6, comprising a gelling agent.
[Section 8]
Item 8. The composition according to Item 7, wherein the content of the gelling agent is 0.01 to 10%.
[Section 9]
9. The composition according to item 7 or 8, wherein the gelling agent is selected from the group consisting of gelatin, agar, carrageenan, glucomannan, and konjac root extract.
[Section 10]
10. Frozen dumplings, the composition according to any one of items 1 to 9 being attached to the surface in a frozen state.
[Section 11]
11. Frozen dumplings according to item 10, which are for cooking after preliminary thawing.
[Section 12]
11. Frozen dumplings according to item 10, which are for preservation in times of disaster.
[Section 13]
A method for producing winged dumplings, comprising baking and heating the frozen dumplings according to any one of Items 10 to 12.
[Section 14]
A method for producing winged dumplings, which comprises applying the composition according to any one of Items 1 to 9 to the surface of dumplings before heating and firing, and heating and firing the dumplings.
[Section 15]
Item 10. A method for producing frozen dumplings, which comprises applying the composition according to any one of Items 1 to 9 to the surface of dumplings before baking and heating, and freezing the dumplings.

According to the composition for forming gyoza wings of the present invention, regardless of whether it is heated or not, it retains its shape even after being stored outside the frozen temperature range of -18°C or less, and can be taken out from the tray together with the gyoza body. can. In addition, the quality after cooking can be almost the same as that stored at -18°C or lower. Therefore, high-quality winged dumplings can be made even if frozen dumplings are pre-thawed in the refrigerator or at room temperature in order to shorten cooking time and improve quality after cooking. In addition, frozen dumplings with wings using the composition for forming dumpling wings can be used as a phase-free food both on a daily basis and in emergency situations.

FIG. 2 is an image diagram of a stress-time curve showing the measurement results of a compression test using a texture analyzer. FIG. 3 is a diagram showing the residual amount of the composition for forming gyoza wings on the tray in each test section of Test Example 1. FIG. 2 shows the appearance of frozen dumplings after cooking in each test group of Test Example 1. FIG. 2 is a diagram showing that the approximate curves obtained from the data of Test Examples 1 to 7 and the batter having shape retention after storage satisfy the relationship of formula (1).

The present invention allows frozen gyoza to be pre-thawed and stored in the refrigerator or at room temperature, regardless of whether or not they are heated during preparation, and even if the temperature inside the freezer rises due to a power outage etc. during frozen storage. A composition for forming gyoza wings (hereinafter referred to as ``the composition for forming wings of the present invention'') that has a shape, can be taken out from the tray together with the gyoza body, and can reproduce the quality after cooking equivalent to that of a frozen dumpling. (also called "things").

In the present invention, the term "composition for forming dumpling wings" refers to a composition that can be applied to the surface of dumplings and heated (e.g., steamed, baked, etc.), or applied to the surface of dumplings in a heated state to form wings. A composition that can be formed. The composition for forming the wings of the present invention is not particularly limited in its composition as long as it has the above-mentioned properties and satisfies the conditions expressed by the formula (1) described below. , water and starch as essential ingredients. The composition for forming dumpling wings may further optionally contain oil, emulsifier, thickener, gelling agent, grain flour, seasoning, and the like.
Furthermore, in the present invention, the "feathers" of the dumplings refer to the portions formed on the grilled surface of the dumplings and the periphery thereof, which have a thin film-like crispy texture, and are also generally referred to as "burrs" or the like. Here, the "grilled surface" of the gyoza refers to the surface that touches the grilling device used for heating (e.g., frying pan, gyoza machine, iron plate, hot plate, etc.) so that the gyoza gets browned by heating. , or a heated surface placed close to the grill.

"Gyoza" in the present invention is not limited to its shape, manufacturing method, etc., and can broadly include what is generally called gyoza, but typically includes fillings (ground meat, vegetables, seasonings, etc.). A food that has at least an outer shell (a dough made by adding water to wheat flour, kneading it, and rolling it out thinly) that encloses the filling. In this specification, the term "gyoza" is used as a concept that broadly encompasses foods that have at least an inner filling and an outer skin that encloses the inner filling, and includes, for example, xiao long bao, shumai, chive manju, etc. Ru. The "gyoza" in the present invention may be one in which the filling is only wrapped in an outer skin and not heated, or it may be one that has been subjected to heat treatment (e.g., steamed, grilled, boiled, etc.). The concept encompasses both of these.

The feather-forming composition of the present invention is characterized by satisfying the following conditions in order to maintain high shape retention and post-cooking quality even after storage outside the freezing temperature range of −18° C. or lower. That is,
When the hardness (maximum stress (unit: g)) and adhesion force (negative area value (unit: g sec)) of the composition for forming gyoza wings after storage are measured using a texture analyzer, the The hardness (X) and adhesive force (Y) of the composition for forming dumpling wings are expressed by the formula (1):
Y > ‐1.4167X + 52.4436 (1)
There is a relationship shown by .
Here, "after storage" means after storage (after thawing) under conditions higher than normal frozen storage conditions (for example, -18° C. or lower).

Specifically, the hardness and adhesion of the feather forming composition of the present invention after storage are determined under the following conditions:
(1) Put about 30g of the feather forming composition into a dedicated cup having the shape shown in Table 1, quickly freeze it, and store it frozen at -18°C. Incubate at 40°C for 24 hours;

(2) After completing step (1), place the special cup containing the feather-forming composition in a texture analyzer (TA-XT-Plus; manufactured by Stable Micro Systems), and lower the jig under the following conditions. compress and measure the change in stress over time;
・Jig starting position height: 35 mm
・Jig: Aluminum cylinder with a diameter of 35 mm ・Measurement conditions:
Library Hold until time
Test Mode Compression
Test speed 5mm/sec
Post-Test Speed 3mm/sec
Target Mode Distance
Distance 23.5mm
Hold Time 2 seconds
Trigger Type Button
(3) From the stress-time curve obtained in step (2) (see Figure 1), calculate the maximum positive stress (unit: g) to the hardness (X) of the blade forming composition, and the negative area value (unit: g).・Measure and calculate sec) as adhesion force (Y);
It can be found by

The starch that may be contained in the composition for forming a blade of the present invention is not particularly limited, and examples thereof include non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch, waxy corn starch, tapioca starch, sago palm starch, mung bean starch, potato starch, sweet potato starch, and other starches. In a preferred embodiment, corn starch and potato starch can be used. These starches may also be processed starches that have been subjected to physical, chemical, enzymatic, or other processing. Examples of starches that have been subjected to chemical processing include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, and phosphate cross-linked starch. Examples of starches that have been subjected to physical treatments (including simple chemical treatments such as hydrolysis, such as acid treatment, alkali treatment, and bleaching treatment) include pregelatinized starch, moist heat treated starch, oil-processed starch, acid-treated starch, alkali-treated starch, and bleached starch. Examples of starches that have been subjected to enzymatic treatments include enzyme-treated starch. Preferable processed starches include pregelatinized starch. Preferable are pregelatinized starches that have not been subjected to phosphate cross-linking treatments, and even more preferable are pregelatinized starches that have not been subjected to esterification or etherification treatments such as acetylation or hydroxypropylation. Particularly preferable starch types include pregelatinized corn starch and pregelatinized potato starch, and in particular, pregelatinized corn starch and pregelatinized potato starch that have not been subjected to chemical treatments, particularly those that have not been subjected to processing other than pregelatinization, can be mentioned. These starches may be used alone or in combination of two or more.

As used herein, "cereal flour" refers to a powdery or granular food material obtained by milling, crushing, etc. grains. The grain flour that may be contained in the feather forming composition of the present invention is not particularly limited, and examples include wheat flour, rice flour, corn flour, barley flour, buckwheat flour, potato flour, soybean flour, red bean flour, millet flour, chestnut flour, Examples include millet flour.

There are no particular limitations on the method of producing the starch (including processed starch) and grain flour that may be contained in the composition for forming a blade of the present invention, and those produced by a method known per se or a method equivalent thereto may be used. Commercially available starch and grain flour may be used.

The starch content of the composition for forming wings of the present invention (including the starch contained in the grain flour when the composition for forming wings further contains grain flour) is not particularly limited as long as shape retention after storage is observed, but for example, the amount of pregelatinized starch is 2% by weight or more, preferably 2.5% by weight or more, and more preferably 3% by weight or more. There is also no particular upper limit to the starch content, but from the viewpoint of the ease of spreading of the wings during cooking, it may be, for example, 25% by weight or less, preferably 20% by weight or less, more preferably 15% by weight or less, and even more preferably 10% by weight or less.

Examples of the water contained in the feather-forming composition of the present invention include distilled water, purified water such as ion-exchanged water, tap water, alkaline electrolyzed water, etc., but are not limited to these. Any suitable one may be used.

The water content in the feather forming composition of the present invention is, for example, 20% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more, and even more preferably 50% by weight or more. The content is more preferably 55% by weight or more, particularly preferably 60% by weight or more. Further, the content is, for example, 90% by weight or less, preferably 85% by weight or less, and more preferably 80% by weight or less.

The oil that can be contained in the feather-forming composition of the present invention is not particularly limited as long as it is edible. Although oils that do not have fluidity at room temperature are generally referred to as "fats," the term "oils" in the present invention is a concept that also includes fats. Specific examples of oils that can be contained in the feather forming composition of the present invention include canola oil, soybean oil, safflower oil (including hylinol safflower oil), corn oil, rapeseed oil, sesame oil, linseed oil, and sunflower oil. Vegetable oils such as oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, bran oil, perilla oil, grapeseed oil; lard, beef tallow, chicken oil, mutton tallow, horse tallow, fish oil, whale oil, butter, etc. animal oils, etc. Furthermore, transesterified oils obtained by transesterifying these oils, hydrogenated oils obtained by hydrogenating these oils, etc. can also be used. The oil that may be contained in the feather-forming composition of the present invention may be a refined oil (eg, salad oil, etc.). The oil that can be contained in the feather-forming composition of the present invention is preferably a vegetable oil, more preferably canola oil, soybean oil, or rapeseed oil. These oils may be used alone or in combination of two or more.

The method for producing the oil that can be contained in the feather-forming composition of the present invention is not particularly limited, and oil produced by a method known per se or a method analogous thereto may be used. A commercially available oil may be used.

When the root forming composition of the present invention contains oil, its content is, for example, 10% by weight or more, preferably 13% by weight or more, and more preferably 15% by weight or more. Further, the content is, for example, 30% by weight or less, preferably 25% by weight or less, and more preferably 20% by weight or less.

When the feather forming composition of the present invention further contains oil in addition to water and starch, the contents of "water", "starch" and "oil" are respectively a, b and c parts by weight, and When the total of a, b, and c (=a+b+c) is 100 parts by weight, the ratio of a, b, and c (a:b:c) is, for example, 50 to 85:4 to 25:10 to 30. The ratio is preferably 50 to 85:5 to 25:10 to 30, more preferably 55 to 80:7 to 20:10 to 30.

The feather-forming composition of the present invention may contain an emulsifier. The emulsifier is not particularly limited as long as it is edible, and examples thereof include lecithin, enzymatically decomposed lecithin, sugar ester, monoglycerol, propylene glycol fatty acid ester, polyglycerin fatty acid ester, and the like. These emulsifiers may be used alone or in combination of two or more.

The method for producing the emulsifier that can be contained in the feather-forming composition of the present invention is not particularly limited, and any emulsifier produced by a method known per se or a method analogous thereto may be used. A commercially available emulsifier may be used.

When the composition for forming wings of the present invention contains an emulsifier, the content is not particularly limited as long as an emulsifying effect can be obtained, but is, for example, 0.05% by weight or more, preferably 0.1% by weight or more. The content is more preferably 0.2% by weight or more. Further, the content is, for example, 1.5% by weight or less, preferably 1% by weight or less, and more preferably 0.8% by weight or less.

The feather forming composition of the present invention may contain a thickener. The thickener is not particularly limited as long as it is edible, and examples thereof include xanthan gum, gum arabic, gellan gum, pectin, carrageenan, cellulose, and dextrin.

When the feather-forming composition of the present invention contains a thickener, the content is not particularly limited as long as a thickening effect can be obtained, but is, for example, 0.05% by weight or more, preferably 0.1% by weight. % or more, more preferably 0.2% by weight or more. Further, the content is, for example, 1.5% by weight or less, preferably 1% by weight or less, and more preferably 0.8% by weight or less.

The feather forming composition of the present invention may contain a gelling agent. By incorporating a gelling agent, the shape retention of the feather-forming composition after storage can be further reinforced. The gelling agent is not particularly limited as long as it is edible, and examples thereof include gelatin, agar, carrageenan, glucomannan, konjac root extract, pectin, etc., and preferably gelatin, agar, carrageenan, glucomannan, and konjac root root. Examples include extracts. From the viewpoint of the spread of the batter during cooking (the amount of wings) and the texture of the wings, gelatin, agar, and carrageenan are more preferred, and gelatin is even more preferred. These gelling agents may be used alone or in combination of two or more.

When the feather forming composition of the present invention contains a gelling agent, the content is not particularly limited as long as the shape retention of the feather forming composition after storage is achieved, but for example, 0.01% by weight or more. It is preferably 0.05% by weight or more, more preferably 0.1% by weight or more. Further, the content is, for example, 15% by weight or less, preferably 10% by weight or less, more preferably 5% by weight or less, and even more preferably 3% by weight or less.

In addition to the above-mentioned components, the composition for forming wings of the present invention may optionally contain components that compositions for forming gyoza wings usually contain (e.g., seasonings, salts, sugars, amino acids, proteins, cellulose, emulsifiers, etc.) as long as the purpose of the present invention is not impaired.

The method for preparing the feather-forming composition of the present invention is not particularly limited, and may be prepared by a method known per se or a method analogous thereto. For example, when water and starch (and/or grain flour) are stirred using a commercially available mixing and stirring device, and the feather-forming composition contains oil (and an emulsifier, thickener, and gelling agent), can be prepared by adding oil or the like to the stirring liquid and further stirring and mixing. If the gelling agent is difficult to dissolve, it can be dissolved by adding hot water while mixing the gelling agent with oil.

The feather-forming composition of the present invention can be preheated in addition to heating (cooking and heating) to make the dumplings suitable for eating; however, the feather-forming composition of the present invention can be left unheated. However, unlike conventional wing-forming compositions, it has excellent shape retention after storage and can be taken out from the tray together with the dumpling body. Therefore, from the viewpoint of simplifying the manufacturing process, etc., it is preferable that the feather-forming composition of the present invention is unheated before cooking and heating.

When the feather-forming composition of the present invention is preheated in addition to cooking heating, the heating method includes, for example, steam heating. The heating conditions (eg, heating temperature, heating time, etc.) are also not particularly limited and may be set appropriately depending on the heating method, etc., but the heating temperature is usually 70 to 120°C, preferably 90 to 100°C. The heating time is 2 minutes or more, preferably 3 minutes or more, more preferably 5 minutes or more. Through the heat treatment, the "degree of gelatinization after storage" of the starch in the feather-forming composition can be adjusted to a desired numerical range, ie, 25 to 100%. The upper limit of the heating time is not particularly limited, but may be, for example, 30 minutes or less, preferably 25 minutes or less, and more preferably 20 minutes or less.

The wing-forming composition of the present invention can be used by being attached to the surface of dumplings. The method and mode of adhesion of the feather-forming composition of the present invention to the surface of the dumplings are not particularly limited as long as the feathers are formed on the dumplings that have been heated to a state suitable for eating; It is preferable to attach it to the surface. The feather-forming composition of the present invention may be attached to the entire surface of the dumpling that will be grilled, or may be attached to a part of the surface that will be grilled. Further, the feather-forming composition of the present invention may be attached not only to the grilled surface of the dumpling, but also to a portion continuous to the grilled surface (for example, a side surface connected to the bottom surface, etc.).

There are no particular restrictions on the dumplings to which the feather-forming composition of the present invention can be attached, and the shape, size, ingredients, composition, amount, etc. of the filling and outer skin (noodle strips) of the dumplings are determined as appropriate depending on the desired dumplings. Furthermore, the method for manufacturing the inner and outer shells, the method for wrapping the inner, and the like may be carried out by methods known per se or methods analogous thereto. Commercially available products may be used for the filling and outer skin, or commercially available dumplings may be used.

In one embodiment, the dumplings to which the feather-forming composition of the present invention can be attached may be raw dumplings, or in another embodiment, raw dumplings heated to an extent that they are not suitable for eating. It may be.

Dumplings to which the feather-forming composition of the present invention can be attached may be appropriately subjected to a conventional treatment (for example, a treatment to deactivate enzymes contained in vegetables, etc. of fillings).

The amount of the composition for forming wings of the present invention to be applied to dumplings is not particularly limited as long as it can be adjusted depending on the desired size and shape of the wings, but is usually 2.5 to 100 parts by weight per 100 parts by weight of dumplings. The amount is 100 parts by weight, preferably 4 to 60 parts by weight, and more preferably 8 to 35 parts by weight.

The dumplings having the feather-forming composition of the present invention adhered to their surfaces may be heated (for example, steamed, grilled, etc.) using a griller so as to be suitable for eating. By heating the dumplings to which the feather-forming composition of the present invention is adhered to the surface to a state suitable for eating, feathers are formed on the grilled surface of the dumplings, the surrounding area, etc., and the heated dumplings have wings. (i.e., dumplings with wings) can be obtained.

The heating conditions (e.g., heating temperature, heating time, etc.) of the dumplings having the feather-forming composition of the present invention adhered to their surfaces are not particularly limited, and may be set as appropriate depending on the heating method, etc., but the heating temperature is The temperature is usually 80 to 300°C, preferably 90 to 250°C, more preferably 90 to 120°C, and the heating time is usually 3 to 30 minutes, preferably 5 to 15 minutes.

The wing-forming composition of the present invention can be applied to frozen dumplings in a frozen state. Therefore, the present invention also provides frozen dumplings to which the wing-forming composition of the present invention is attached in a frozen state.
In the present invention, "frozen gyoza" refers to frozen gyoza bodies (raw gyoza or frozen frozen cooked gyoza itself), and frozen foods containing frozen gyoza and frozen food materials (e.g. , frozen foods containing frozen dumplings and food materials attached to the dumplings in a frozen state). Therefore, frozen dumplings to which the composition for forming feathers of the present invention is attached in a frozen state, in other words, the dumplings in a frozen state and the composition for forming feathers of the present invention attached to the dumplings in a frozen state. It can also be called frozen food.

There are no particular restrictions on the method of attaching the feather-forming composition of the present invention to frozen dumplings in a frozen state. The wing-forming composition of the present invention can be attached to frozen dumplings in a frozen state by subjecting them to a freezing treatment or the like before being subjected to a heat treatment to form a dumpling. Alternatively, the present invention can also be achieved by freezing the composition for forming feathers of the present invention without adhering it to dumplings, and attaching the obtained composition for forming feathers of the present invention in a frozen state to dumplings in a frozen state. The feather-forming composition can be applied to frozen dumplings in a frozen state.

Frozen dumplings to which the feather-forming composition of the present invention has been attached in a frozen state may be heated (e.g., steamed, grilled, etc.) without being thawed using a griller to bring them into a state suitable for eating. . Alternatively, after pre-thawing, the frozen dumplings to which the feather-forming composition of the present invention is attached can be taken out and cooked. By pre-thawing the dumplings, (1) the temperature of the dumplings becomes higher, which allows them to form wings in a short time and make them ready to eat, which shortens the cooking time and improves convenience; 2) Because the temperature of the wing-forming composition becomes high, the wing-forming composition immediately liquefies during cooking, and furthermore, the moisture changes to steam, and even for the same steaming time, compared to dumplings stored at -18°C or lower, It has the advantage that the edges of the skin are soft and have a good texture, improving the quality after cooking. Accordingly, in one embodiment, the present invention provides frozen dumplings to which the wing-forming composition of the present invention is attached in a frozen state for cooking after pre-thawing. Here, "cooking after preliminary thawing" refers to food that has been thawed from a frozen state by storing at refrigeration (e.g., about 4 to about 10 degrees Celsius) or room temperature (e.g., about 15 to about 40 degrees Celsius). This means that the food is then heated and cooked to make it suitable for consumption. Examples of the preliminary thawing treatment include storing the product in a refrigerator (about 4° C.) for 12 hours or more, or leaving it at room temperature (for example, about 15° C.) for 3 hours or more.

In one embodiment, the frozen dumplings to which the feather-forming composition of the present invention is attached in a frozen state are thawed in a refrigerator due to a rise in temperature in the freezer due to a power outage during a disaster, and then the frozen dumplings are taken out. It can be heated and cooked. That is, the present invention also provides frozen dumplings to which the feather-forming composition of the present invention is attached in a frozen state, for preservation in the event of a disaster. Here, "for preservation purposes in the event of a disaster" refers to a situation in which a disaster occurs (for example, natural disasters such as earthquakes, tsunamis, typhoons, lightning, heavy snow, fallen trees, accidents such as fires and explosions, damage caused by birds or snakes, war, etc.) In the event of a power outage due to damage to an electric wire, the feather-forming composition can be taken out together with the gyoza body and can be cooked as beautiful gyoza dumplings, even after they are thawed due to an increase in the temperature inside the freezer due to the power outage. , and can maintain the same quality after cooking as immediately after frozen storage, so it can be used as a stockpile to be eaten in the event of a disaster where a power outage may occur. The storage period in the refrigerator from the start of a power outage is not particularly limited, but if the storage period exceeds 5 days, bacteria may propagate, so it may be shorter than that, preferably within 3 days.

The heating conditions (e.g., heating temperature, heating time, etc.) for the frozen dumplings to which the wing-forming composition of the present invention is applied in a frozen state are not particularly limited and may be set appropriately depending on the heating method, etc., but the heating temperature is usually 80 to 300°C, preferably 90 to 250°C, and the heating time is usually 3 to 30 minutes, preferably 5 to 15 minutes.

Frozen dumplings to which the feather-forming composition of the present invention is attached in a frozen state can be provided in a frozen state by subjecting them to a freezing treatment. The freezing treatment may be carried out by a method known per se or a method similar thereto and is not particularly limited, but the freezing temperature is usually -10°C or lower, preferably -15°C or lower.

In the present invention, the dumplings (including frozen dumplings) may be provided in a container (e.g., a tray, etc.). There are no particular limitations on the container in which the dumplings are stored, and any conventional container may be used. For example, the containers and trays described in WO 2014/007387, WO 2016/19882, etc. may be used. The dumplings may also be provided in an outer bag rather than in a container.

The present invention will be explained in more detail in the following examples, but the present invention is not limited to these examples in any way.
It should be noted that all of the raw materials used in the following examples are commercially available for food use, unless otherwise specified.

[Measurement of batter hardness and adhesion using texture analyzer]
The hardness and adhesion of the batter were measured as follows.
Approximately 30 g of batter is filled into a dedicated cup with the shape shown in Table 1, quickly frozen, and stored frozen at -18°C. The mixture was kept warm for 24 hours in an incubator set at 30°C. A special cup containing batter was placed in a texture analyzer (TA-XT-Plus; manufactured by Stable Micro Systems), and the jig was lowered and compressed under the following conditions to measure changes in stress over time.
・Jig starting position height: 35 mm
・Jig: Aluminum cylinder with a diameter of 35 mm ・Measurement conditions:
Library Hold until time
Test Mode Compression
Test speed 5mm/sec
Post-Test Speed 3mm/sec
Target Mode Distance
Distance 23.5mm
Hold Time 2 seconds
Trigger Type Button
From the obtained stress-time curve (see Figure 1), the maximum positive stress (unit: g) is the hardness of the batter (X), and the negative area value (unit: g・sec) is the adhesive force of the batter (Y2). It was measured and calculated as follows.

Test Example 1 Effect of type of starch on shape retention of batter and post-cooking quality of frozen gyoza after storage in the freezer under assumed disaster conditions Various starches shown in Table 2 and other raw materials shown in Table 3 were used Batter having various compositions (wt%) shown in Table 4 was prepared.

A) Test area C
Water and starch were mixed for 3 minutes using Basic Ultra Turrax T50 (6000 rpm, manufactured by IKA). Salad oil, lecithin, and echo gum, which had been mixed by hand in advance, were added to this over 1 minute and mixed for 4 minutes. The batter was prepared while being cooled with ice to prevent the temperature from rising.
B) Test area T1-7
Lecithin, echo gum, and starch were added to salad oil and mixed by hand using a whisk. While mixing water with Basic Ultra Turrax T50 (6000 rpm, manufactured by IKA), the above mixed solution was added over 1 minute and mixed for 4 minutes. The batter was prepared while being cooled with ice to prevent the temperature from rising.

Approximately 6 g of the prepared batter was filled in a tray, commercially available gyoza without batter (manufactured by Ajinomoto Frozen Foods Co., Inc., product name: Gyoza), which had been semi-thawed in advance, was placed on top of the batter and quickly frozen to form frozen gyoza. A sample was prepared.

The prepared frozen gyoza sample was placed in the freezer of a Panasonic refrigerator NR-B143W (44L freezer compartment), and commercially available gyoza (manufactured by Ajinomoto Frozen Foods Co., Inc., product name: Gyoza) was used to increase the occupancy of the freezer. was set as 100% (22 packs were used for a 44L freezer). 24 hours after power supply to the freezer was stopped (temperature inside the freezer was -20°C when power supply was stopped), the dumplings were taken out to bring the occupancy rate to about 90%, and after another 24 hours, the dumplings were taken out to bring the occupancy rate to about 80%. (2 packs of gyoza were taken out every 24 hours). When taking out the gyoza, the freezer door was opened for 1 minute. 72 hours after the power supply was stopped, the frozen gyoza samples were taken out, the ears of the dumplings were grasped with hands, and when lifted, it was confirmed that the gyoza and batter could be removed neatly from the tray as one piece. In addition, the taken out dumplings were cooked according to the cooking instructions for commercially available dumplings (manufactured by Ajinomoto Frozen Foods Co., Ltd., product name: Gyoza), and the quality was confirmed by sensory evaluation. The evaluation criteria for the shape retention test of the batter after storage and the quality of the gyoza after cooking after storage are shown in Tables 5 and 6, respectively.

Separately, the hardness and adhesive strength of each of the batters in test group C and T1 to T7 were measured using a texture analyzer according to the above method after storing them at 4°C for 24 hours.

The test results are shown in Table 7 and Figure 2. By adding pregelatinized starch to unheated batter, it was possible to impart shape retention to the batter after storage. The raw material from which pregelatinized starch is derived and the processing method affect the shape retention of the batter after storage, and corn and potato are preferred to wheat as the raw material, and processing methods include phosphoric acid crosslinking, hydroxypropylated phosphoric acid crosslinking, acetyl It has been found that it is preferable to perform no chemical treatment (hereinafter referred to as "unprocessed" for convenience) rather than phosphoric acid crosslinking. Samples that showed batter retention after storage had wings after cooking, and the edges of the skin did not dry out, reproducing almost the same quality as the control product stored at -18°C or lower.

Test Example 2 Influence of storage conditions on shape retention of batter and post-cooking quality of frozen dumplings after storage After storage for 24 hours (Table 8) at 40°C (T8 to T15) or 40°C (Test areas T16 to T23), the shape retention and post-cooking quality of the batter after storage were evaluated in the same manner as in Test Example 1.

Separately, the hardness and adhesion of each batter in test groups T8 to T23 were stored at 25°C (T8 to T15) or 40°C (T16 to T23) for 24 hours, and then the hardness and adhesion were measured using the above method using a texture analyzer. did.

The results are shown in Table 9. As in Test Example 1, the batters using Matsunolin CM and Matsunolin SM, which are unprocessed pregelatinized starches, maintained their shape under all storage conditions, and the post-cooking quality was almost equivalent to that of the control product. From the above, it was made clear that adding unprocessed pregelatinized starch to batter can maintain the shape retention and post-cooking quality of the batter after storage, regardless of the storage conditions.

Test Example 3 Effect of pregelatinized starch content on the shape retention of batter and quality after cooking in frozen dumplings after storage In the batter of test group T1 (pregelatinized starch content 7% by weight), pregelatinized starch content Batter (test groups T24 to T27; total weight adjusted by water content) was prepared in which the amount was varied between 1 and 14% by weight (Table 10), and frozen gyoza samples were prepared in the same manner as in Test Example 1. The shape retention of the batter after storage and the quality after cooking were evaluated.

Separately, the hardness and adhesion of the batters in each test group after being stored at 4° C. for 24 hours were measured using a texture analyzer according to the method described above.

The results are shown in Table 11. Similar to Test Example 1, when 3% or more of pregelatinized starch is added to unheated batter, the batter retains its shape after storage, and after cooking, wings are formed and the edges of the skin do not dry out. We were able to reproduce almost the same quality as the control product.

Test Example 4 Influence of gelling agent formulation on shape retention of batter and quality after cooking in frozen dumplings after storage Using the various gelling agents shown in Table 12 and other raw materials shown in Table 13, Batter with various compositions (% by weight) shown were prepared.

A) Test area T28-30
Add the gelling agent to salad oil, mix by hand with a whisk, add hot water (approximately 95°C) while mixing with a whisk, and add the gelling agent to Basic Ultra Turrax T50 (6000 rpm, manufactured by IKA). and mixed for 3 minutes. To this, oil, starch, lecithin, and echo gum, which had been mixed by hand in advance, were added over a period of 1 minute and mixed for 4 minutes.
B) Test area T31-32
Water and starch were mixed for 3 minutes using Basic Ultra Turrax T50 (6000 rpm, manufactured by IKA). Oil, gelling agent, lecithin, and echo gum, which had been hand-mixed in advance, were added to this over 1 minute and mixed for 3 minutes.

Using each of the prepared batters, frozen dumpling samples were prepared in the same manner as in Test Example 1, and the shape retention and post-cooking quality of the batters after storage were evaluated.

Separately, the hardness and adhesion of the batters in each test group after being stored at 4° C. for 24 hours were measured using a texture analyzer according to the method described above.

The results are shown in Table 15. No matter which gelling agent is added to the unheated batter, the batter retains its shape after storage, and the wings form after cooking, and the edges of the skin do not dry out, making it almost the same quality as the control product. I was able to reproduce. However, depending on the type of gelling agent, there were differences in the spread of the batter during cooking (amount of wings) and the texture of the wings (Table 16).

Test Example 5 Effect of gelling agent content on shape retention of batter and quality after cooking in frozen dumplings after storage In the batter of test group T28 (gelatin content 3% by weight), the gelatin content was adjusted from 0.1 to 3% by weight. Batter varying between 1% by weight (test groups T33 to T36; total weight adjusted by water content) was prepared (Table 17), and frozen gyoza samples were prepared in the same manner as in Test Example 1. The shape retention of the batter after storage and the quality after cooking were evaluated.

Separately, the hardness and adhesion of the batters in each test group after being stored at 4° C. for 24 hours were measured using a texture analyzer according to the method described above.

The results are shown in Table 18. Regardless of the content, the addition of a gelling agent enhances the shape retention of the batter after storage, and the wings form after cooking, and the edges of the skin do not dry out, making the quality almost equivalent to that of the control product. I was able to reproduce.

Test Example 6 Effect of pH of batter on shape retention of batter and quality after cooking in frozen dumplings after storage Using a pH adjuster, batters with various pH values shown in Table 19 (Test Groups T37 to T39) were prepared. . Specifically, water, starch, and pH adjuster were mixed for 3 minutes using Basic Ultra Turrax T50 (6000 rpm, manufactured by IKA), and then oil, lecithin, and Echo Gum, which had been mixed by hand in advance, were added over 1 minute. After mixing for 4 minutes, the pH was measured using a pen type pH meter SPH70 (manufactured by As One Corporation).

Using the batter of each test group, frozen gyoza samples were prepared in the same manner as in Test Example 1, and the shape retention of the batter after storage and the quality after cooking were evaluated.

Separately, the hardness and adhesion of the batters in each test group after being stored at 4° C. for 24 hours were measured using a texture analyzer according to the method described above.

The results are shown in Table 20. Even when the pH of the batter was adjusted to acidic, neutral, or alkaline, no shape retention was observed after storage. In addition, since there was no batter, the quality did not form after cooking, and the ears of the skin (partially) were slightly hard, which showed a large difference in quality from the control product. From the above, it became clear that pH does not affect the shape retention of batter.

Test Example 7 Influence of the type of oil or fat gelling agent on the shape retention of batter and quality after cooking in frozen dumplings after storage Batter (test groups T40 to T43) was prepared using various solid oils and fats. In addition, a batter (test group T44) was also prepared in which the fat gelling agent shown in Table 21 was added to test group C (Table 22). Specifically, water and starch were mixed for 3 minutes using a Basic Ultra Turrax T50 (6000 rpm, manufactured by IKA), and the raw materials other than water and starch, which had been hand-mixed and heated in advance, were added over a period of 1 minute. , mixed for 4 minutes. Heating was carried out to such an extent that the fats and oils melted, and the temperature after heating was controlled at 60°C or less.

Using the batter of each test group, frozen gyoza samples were prepared in the same manner as in Test Example 1, and the shape retention of the batter after storage and the quality after cooking were evaluated.

Separately, the hardness and adhesion of the batters in each test group after being stored at 4° C. for 24 hours were measured using a texture analyzer according to the method described above.

The results are shown in Table 23. Unishort K and refined palm oil-K have high melting points, so when they were added to the mixture of water and starch after being heated and dissolved, they immediately solidified and formed lumps. In particular, refined palm oil-K produced large lumps. In all test plots, the batter did not retain its shape after storage, and the quality after cooking was also poor. It was confirmed that changing from salad oil to other fats and oils, or adding ingredients that gel fats and oils, did not improve the shape retention of the batter after storage.

Of each test group in Test Examples 1 to 7, only the data of the batter that did not have shape retention after storage were used, and the vertical axis represents the adhesion force Y2 (g sec) and the horizontal axis represents the hardness X (g). The approximate curve equation Y = -1.4167X + 10.5420 (R ² = 0.9045) was obtained (upper part of Figure 3). The standard error σ was 13.97. Approximate curves adding 1σ, 2σ, and 3σ are also shown in the figure. The approximate curve equation with 3σ added was Y = -1.4167X + 52.4436.
Next, all data except for the data of the batter that had a hardness exceeding 275 g and had shape retention after storage were plotted on a graph with the above approximate curve drawn. As a result, if the Y2 value of the batter is larger than the Y value obtained by substituting the X value of the batter into the approximate curve equation Y = -1.4167X + 52.4436, all batters have shape retention after storage. This became clear (Figure 3, bottom).

Frozen dumplings with wings using the composition for forming wings of the present invention have the shape retention property of the composition for forming wings even after preliminary thawing, and can be taken out from the tray together with the dumpling body, and can be taken out from the tray as one piece with the dumplings themselves, and can be removed from the tray even after pre-thawing. Since it has the same quality after cooking, it is extremely useful for cooking after pre-thawing. It is also useful in that it can be used as a phase-free food in everyday situations and in emergencies.

Claims (15)

When the hardness (maximum stress (unit: g)) and adhesion force (negative area value (unit: g sec)) of the composition for forming gyoza wings after storage are measured using a texture analyzer, the The hardness (X) and adhesive force (Y) of the composition for forming dumpling wings are expressed by the formula (1):
Y > ‐1.4167X + 52.4436 (1)
A composition for forming dumpling wings, which is characterized by having the relationship shown in the following. A composition according to claim 1, comprising water, oil, starch and an emulsifier. 3. The composition of claim 2, wherein the starch is pregelatinized starch. The composition according to claim 3, wherein the content of pregelatinized starch is 2% or more. The composition according to claim 3, wherein the pregelatinized starch is pregelatinized corn starch and/or pregelatinized potato starch. 6. The composition of claim 5, wherein the pregelatinized starch is not chemically treated. 2. The composition of claim 1, comprising a gelling agent. The composition according to claim 7, wherein the gelling agent content is 0.01 to 10%. The composition according to claim 7, wherein the gelling agent is selected from the group consisting of gelatin, agar, carrageenan, glucomannan and konjac extract. Frozen dumplings, wherein the composition according to any one of claims 1 to 9 is adhered to the surface in a frozen state. The frozen dumpling according to claim 10, which is for cooking after preliminary thawing. The frozen dumpling according to claim 10, which is for preservation in the event of a disaster. A method for producing winged dumplings, comprising baking and heating the frozen dumplings according to claim 10. A method for producing winged dumplings, the method comprising: attaching the composition according to any one of claims 1 to 9 to the surface of dumplings before baking and heating; and baking and heating the dumplings. A method for producing frozen dumplings, which comprises applying the composition according to any one of claims 1 to 9 to the surface of dumplings before baking and heating, and freezing the dumplings.