JP2850690B2 - Manufacturing method of roasted gyoza - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing grilled gyoza.

[0002]

2. Description of the Related Art Conventionally, there are two forms of eating-out industry (meal in-store) and take-out (take-out). In the case of gyoza, general consumers can use grilled and prepared gyoza in supermarkets and Chinese restaurants. It has also been practiced to purchase, take home and eat.

[0003] Further, in the current food service industry, it is required to provide cooked products to customers in a short period of time, and further, with the enlargement of stores, it is desired that large quantities of food can be cooked at once. . Nevertheless, due to the limited workforce and the limited cooking space, grilled gyoza is currently cooked by a small number of part-time workers.

[0004] By the way, the method of cooking grilled gyoza is generally to arrange raw or steamed gyoza, and in some cases, frozen gyoza, in an iron plate pan or the like that is entirely oiled, and steam the gyoza.

[0005] However, this method has the drawbacks that it is difficult to cook a large amount in a short time because the number of pieces that can be cooked at one time is naturally limited, it takes time and effort to bake, and requires skill to make a clean bake. Was.

Therefore, even if a part-time worker whose cooking skill is not skilled, it is possible to provide a large quantity of grilled gyoza of uniform quality in a short period of time. Frozen ones are already on the market. These baked frozen gyoza
It has the feature that cooking can be easily performed in large quantities because cooking can be performed simply by steaming.

[0007]

The take-out grilled gyoza takes a long time to finish eating after baking, so that the grilled surface becomes dull and not only looks bad, but also is freshly baked. The crisp texture and savory flavor of the wine are significantly impaired.

[0008] The problem to be solved by the present invention is to provide a method for producing grilled gyoza that retains a freshly baked crispy texture and fragrant flavor even after a long time has elapsed after cooking. It is.

[0009] Frozen grilled gyoza, which has been grilled and cooked, can be cooked simply by steaming and thawing.
While it is possible to provide a large amount of grilled gyoza in a short time,
Steaming caused the grilled surface to become dull and unattractive, and the freshly baked texture and fragrant flavor were significantly impaired, and were not satisfactory in quality.

[0010] The problem to be solved by the present invention is that anyone can cook easily and in large quantities, and after cooking, has a uniform roasting color on the grilled surface, a texture close to fresh, and a frozen roast having a fragrant flavor. It is to provide a method for producing gyoza.

[0011]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, by adding an emulsion of a specific composition only to the bottom surface of gyoza, and baking it,
They found that the texture, appearance, and flavor of the baked surface could be improved, and completed the present invention.

The gyoza referred to here is a conventionally known gyoza, which is a raw gyoza wrapped in skin, cooked or otherwise cooked, or frozen or refrigerated during these steps. Refers to everything that has been done, such as its shape,
It does not depend on cooking, storage, or distribution methods.

[0013] The production method of the ingredients and skins is well known to those skilled in the art, and in applying the present invention, any ingredients such as collagen, edible protein, emulsifier, leaves, processed starch and the like may be added to the ingredients and skins. .

Hereinafter, the composition of the emulsion will be described.

[0015] The emulsion means water, oil and fat, and an emulsifier, which are added with one or more of cereal flour, protein and seasoning. However, in order to solve the above problems, it is desirable to include all of these.

The type of fats and oils is not limited as long as they are edible oils. Examples include rapeseed oil, soybean oil, corn oil, linseed oil, lard, shortening, butter, coconut oil and the like. Further, a flavor oil may be used. However, rapeseed oil and soybean oil are particularly preferred. The mixing ratio is 1 to 90%, preferably 30 to 50% of the weight of the emulsion.
It is.

The emulsifier can be used regardless of its kind. Examples include lecithin, propylene glycol fatty acid esters, monoglyces, sugar esters and the like. The compounding ratio is 0.01 to 10%, preferably 0.1 to 2% of the weight of the emulsion.

Flour is convenient for making a baked surface support and is preferably added. As for the type, it is preferable to use rice flour, but other cereal flours may be used, and examples thereof include flour, rice flour, corn flour, barley flour, buckwheat flour,
Potato flour, soybean flour, red bean flour, millet flour, millet flour, cane flour and the like. Also, starch such as corn starch, α
A modified starch such as a modified starch may be used instead. The mixing ratio is 70% or less, preferably 5 to 30% of the weight of the emulsion. If it is more than 30%, the emulsion is too sticky and hardly adheres uniformly to the bottom of the gyoza.

Egg white is particularly suitable for the present invention, but other edible proteins such as blood plasma powder, purified fish meat protein, purified soy protein, and erythrocyte powder can be used as long as they have a high binding ability. Good. Although the binding power is slightly inferior, purified wheat protein, single cell protein, milk protein, and gelatin may be used instead. The compounding ratio is 0 to 20%, preferably 0.3 to 3% of the weight of the emulsion.

Further, a thickening binder such as gums, agar, carrageenan, cellulose and the like may be added.

The seasoning is preferably used in the present invention so that it can be easily baked and has a scent when burnt. Examples of the seasoning include soy sauce, lactose, mirin, miso, and sauce. The mixing ratio is 0 to 30%, preferably 0.1 to 5% of the weight of the emulsion.

The composition ratio of the above emulsion is summarized as follows: water: oil: emulsifier: cereal flour: protein: seasoning = 1
0 to 99%: 1 to 90%: 0.01 to 10%: 0 to 70
%: 0 to 20%: 0 to 30%, preferably 40 to 65%
%: 30 to 50%: 0.1 to 2%: 5 to 30%: 0.3
３3%: 0.1 to 5%.

Further, caramel may be added.

The emulsion may be prepared by stirring the mixture having the above composition using a mixer or the like to such an extent that the oil layer and the aqueous layer are not separated, for example, stirring at 3,600 rpm for 3 minutes. The order of addition of each raw material does not matter, but when using lecithin as an emulsifier, it is desirable to dissolve it in oil beforehand.

The portion to which the emulsion is applied is the baked surface of gyoza, and is preferably applied to the entire baked surface, but may be applied to a part of the baked surface or to a surface other than the baked surface.

The amount of the emulsion is 0.1-30%, preferably 1%, by weight per gyoza.
〜１０10%.

The method of applying the emulsion is not particularly limited, and examples thereof include a method of dipping a gyoza bottom in the emulsion having the above composition, a method of applying with a brush or a roller, and a method of spraying with a spray.

As for the method of grilling gyoza, after adding the emulsion, it can be steamed in the same manner as before.
I am not particular about it.

The method of freezing gyoza is the same as the conventional method.
For example, it can be frozen using a spiral freezer,
I am not particular about it.

[0030]

[Effect] The emulsion on the bottom of the gyoza is solidified by heat and forms a thin and hard layer on the bottom, so that even after a long time after cooking, or after steaming after freezing, it has a texture similar to freshly baked. An effect of preventing the burnt surface from being swelled is obtained. The hardness of the emulsion layer formed is mainly due to thermal coagulation of the protein in the flour or the added edible protein. Emulsions containing seasonings are more easily burnt than skins, and are therefore preferred for uniform baking and savory flavor only on the baked surface.

[0031]

The grilled gyoza according to the present invention retains a freshly baked crispy texture and fragrant flavor even after a long time has elapsed after cooking, and has a uniform grilled color and good appearance.

The grilled gyoza of the present invention has a texture similar to freshly baked and a savory flavor even if it is frozen and steamed and thawed, and the baked surface has a beautiful color and suppresses swelling. That is, it is possible to achieve both the simplicity by steaming and thawing, large-scale cooking, and high quality.

[0033]

【Example】

(Example 1) Water, rapeseed oil, soybean lecithin, rice flour, egg white powder and soy sauce were mixed as shown in Table 1 and stirred with a mixer for 3 minutes to obtain four kinds of emulsions (test) Wards 3-7). For comparison, an oil-only product (test zone 1) and water and rice flour only (test zone 2) were prepared. Attaching these emulsions to the bottom of unheated gyoza obtained by a conventional method,
After arranging on a hot plate set in the above and baking for 1 minute, 70 g of water was added, the lid was covered and steamed for 7 minutes, and the lid was removed and baked for another 1 minute to obtain 7 types of grilled gyoza. The quality of the obtained sample was evaluated by sensory evaluation. The number of evaluation panels was five, and the criteria were five-level evaluations from 1 to 5, with higher scores being better.

[0035]

[Table 1]

Table 2 shows the results of the sensory evaluation.

[0037]

[Table 2]

As shown in Table 2, the grilled gyoza according to the present invention (test groups 3 to 7) has a longer lasting crisp texture than the conventional method even immediately after grilling. The taste of the grilled surface was fragrant, the grilled color was uniform and the appearance was good.

(Example 2) The grilled gyoza prepared in Example 1 was rapidly frozen in a freezer at -40 ° C, stored at -20 ° C for one week, and steamed and thawed for 8 minutes in a steamer. Table 3 shows the results of the sensory evaluation.

[0040]

[Table 3]

As shown in Table 3, the grilled gyoza according to the present invention (test groups 3 to 7), even if it was frozen and steamed and thawed, prevented the burnt surface from spreading and maintained a favorable appearance. I was In addition, the texture and flavor were almost freshly baked.

(Embodiment 3) In Embodiment 2, a case where thawing is performed by a microwave oven instead of steam thawing is shown. Thaw 8 pieces of frozen grilled gyoza in a microwave oven of 500W for 3 minutes,
evaluated. Table 4 shows the results.

[0043]

[Table 4]

As shown in Table 4, when the egg white was added, the grilled surface had a favorable texture with a crisp surface after thawing in a microwave oven.

(Example 4) Water: rapeseed oil: soy lecithin: egg white powder: soy sauce = an example in which rice flour is added to an emulsion of 56: 50: 0.5: 0.9: 4 so as to be 0 to 50%. Are shown in Table 5.

[0046]

[Table 5]

(Example 5) Table 1 shows a case where soybean lecithin: rice flour: egg white powder: soy sauce = 1%: 11%: 1%: 2%, rapeseed oil is 0 to 60%, and the remainder is water. 6
Shown in

[0048]

[Table 6]

(Example 6) Table 7 shows an example in which egg white powder was replaced with another protein in Example 1.

[0050]

[Table 7]

As shown in Table 7, those using egg white powder were the most excellent in terms of flavor and texture.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/48

Claims (7)

(57) [Claims] Claims: 1. A cereal flour and / or water, oil or fat, and an emulsifier.
Or an emulsion emulsified by adding protein,
A method for producing grilled gyoza, which is baked on a grilled surface of gyoza. 2. The method for producing grilled gyoza according to claim 1, wherein a seasoning is added to the emulsion according to claim 1. 3. The method according to claim 1, wherein rice flour is used as cereal flour and egg white flour is used as protein. 4. The method for producing grilled gyoza according to claim 2, wherein soy sauce is used as a seasoning. 5. An emulsion emulsified by adding water, oils and fats, an emulsifier, rice flour, egg white powder and soy sauce is applied to the grilled surface of gyoza, and the gyoza is grilled with the emulsion-coated surface on the grilled surface. The method for producing grilled gyoza according to any one of claims 1 to 4. 6. The composition according to claim 1, wherein the mixing ratio of the emulsion is water: oil: emulsifier: cereal flour: protein:
Seasoning = 40-65%: 30-50%: 0.1-2%:
The method for producing grilled gyoza according to any one of claims 1 to 5, wherein the content is 5 to 30%: 0.3 to 3%: 0.1 to 5%. 7. The method according to claim 1, wherein the gyoza is frozen after baking.