JP2905505B2 - Chinese food - Google Patents

Description

The present invention relates to Chinese foods such as dumplings, sweet potatoes, wontons and the like.

`` Conventional technology '' Chinese foods such as gyoza, shomai, wonton, etc. are manufactured by wrapping ingredients such as meat, vegetables, seafood, etc. in a skin made of sheets mainly composed of flour, baking, steaming, boiling, It is cooked and eaten by frying. These Chinese foods are considered as side dishes, especially in Japan, and are eaten with rice.

Conventionally, the skins of these Chinese foods are kneaded by adding water to a raw material mainly composed of flour, and then rolling and aging are repeated by a plurality of rollers to gradually thin the dough, and the dough is shaped into a predetermined shape. Manufactured by stamping. This skin is made to be considerably thin, for example, about 0.4 to 1 mm.

The present inventor has been making various proposals on the skin of these Chinese foods for some time, and in Japanese Patent Application Laid-Open No. 61-104756, a gyoza skin with an uneven surface has been proposed, and in Japanese Utility Model Application Laid-Open No. 61-82368. A gyoza skin with multiple holes is proposed. The skin provided with the irregularities prevents the entire surface from being scorched due to the sticking of burns only to the convex portions when baked. Further, in the skin provided with the small holes, since the moisture and oil of the ingredients flow out of the small holes at the time of heating, it is possible to obtain a skin with a simple flavor and a good texture.

"Problems to be Solved by the Invention" As described above, conventional Chinese foods such as gyoza, shumai, and wonton are considered as side dishes to be eaten with rice, and it is impossible to eat only these Chinese foods as a staple food. Almost never. However, the skin of these Chinese foods is
Since flour is the main component and it is the same starch as rice, by increasing the volume of the skin, it is possible to satisfy the appetite alone without eating rice,
In fact, in China, foods wrapped in rather thick skin are served as a staple food.

However, if the thickness of the flour-based skin is increased by thickening it, the cooking time may require a longer heating time, or it may be hard and lumpy, and it may have a crunchy mochi or dango-like texture. It turned out to be. Modern food tastes tend to favor a light and crisp texture, and Chinese foods made with thicker skin were not suitable for such food tastes.

Accordingly, it is an object of the present invention to provide a Chinese food product capable of increasing the volume of skin while maintaining a light and crisp texture.

"Means for solving the problem" In order to achieve the above object, the Chinese food according to the present invention,
The ingredients are wrapped in multiple layers using a plurality of skins made of a sheet containing flour as a main component, and at least one of the skins has irregularities formed on the surface, and the irregularities cause voids between the skins. It is characterized by being formed.

In a preferred embodiment of the present invention, the skin is
The concave portion has a thickness of 0.2 to 3 mm, and the convex portion is formed to be 0.2 to 3 mm thicker than the concave portion.

Further, in a preferred embodiment of the present invention, among the skins wrapping the tool, small holes are provided in any one of the skins.

"Action" In the present invention, the ingredients are wrapped in multiple layers as described above, and irregularities are formed on the surface of the skin, and a gap is provided between the skins due to the irregularities. A crisp and soft texture that successively bites the individual skin is obtained. And even if each skin is thinned, the volume of the whole skin can be increased by using a plurality of skins. In addition, since the individual skins can be made thin, there is no possibility that the heating time will be long or the skin will be hard and lumpy when cooked by heating.

In addition, since the ingredients are wrapped in multiple layers of skin and multiple gaps are provided between the skins due to the unevenness of the surface of the skin, the effect of retaining the aroma and heat of the ingredients can be increased, making it difficult to cool after cooking The aroma can be maintained for a long time. In particular, it is considered that an air layer or the like interposed between skins plays an important role in retaining heat.

Further, when the tool is wrapped with a plurality of skins, a large number of folds are formed at the joint of the skins, so that the appearance can be changed.

In a preferred embodiment of the invention, the thickness of the individual skins is reduced to 0.
When the thickness is set to 2 to 3 mm, it is possible to prevent the skin from having a rough texture due to heating and to improve the crispness of each skin. When the thickness of the skin is less than 0.2 mm, it becomes difficult to roll and form the dough of flour, and the strength of the skin cannot be sufficiently obtained. When the thickness of the skin exceeds 3 mm, the texture tends to be hard and lumpy by heating. In the case of a skin having irregularities, the thickness of the concave portion is more preferably 0.2 to 3 mm, and the thickness of the convex portion is more preferably 0.2 to 3 mm thick than the concave portion.

Further, in a further preferred aspect of the present invention, when a small hole is provided in the outermost skin, when a water pong or the like is used, the soup enters through the small hole and is retained between the inner skin and becomes delicious. .

"Embodiment" FIG. 1 is a perspective view showing an embodiment in which the present invention is applied to gyoza, and FIG. 2 is an enlarged sectional view of an overlapping portion of skins in the gyoza.

As shown in FIG. 1, this gyoza is made of two skins 11 and 12.
13 is wrapped around. In FIG. 1, reference numeral 14 denotes folds formed at seams.

Skins 11 and 12 are prepared by adding water to a raw material mainly composed of flour and kneading the mixture, then rolling and maturation by a plurality of rollers repeatedly to gradually thin the sheet. It is formed by punching into an appropriate shape.
As raw materials, besides flour, buckwheat flour, rice flour, barley flour,
Rye flour or the like may be added, and auxiliary materials such as starch, vegetable oil, quality improving agents, and the like may be further added. The formed skins can be prevented from sticking to each other by coating the surface with flour or the like. Also, oil and fat may be applied to the surface to prevent sticking. These skins 11, 12 preferably have a thickness of 0.2 to 3 mm, more preferably, as described above.
0.5 to 2 mm.

As shown in FIG. 2, the irregularities 16 are formed on one of the skins 11 and 12, that is, on one side of the skin 12, and the surface on which the irregularities 16 are formed is bonded on the inner side to form a gap.
15 are formed. The skin having such irregularities 16 is
It can be easily produced by the method described in the above-mentioned JP-A-61-104756. The irregularities 16 are
It may be formed on both 11 and 12. The thickness of the skin having irregularities is preferably 0.2 to 3 mm for the concave portion, and 0.2 to 3 m for the convex portion than the concave portion.
m thick.

Ingredients 13 include beef, pork, poultry and other meats, vegetables such as Chinese cabbage, onion, shiitake, bamboo shoots, garlic, garlic,
Fish and shellfish such as fish meat, shrimp, shellfish and the like can be appropriately selected and used, and if necessary, seasonings such as various extracts and soy sauce are used.

When the tool 13 is wrapped with the two skins 11, 12, it is preferable to wrap the skins 11, 12 as appropriate so that a gap is formed more effectively between the skins 11, 12 or wrinkle them. . The gyoza can be formed by moistening the peripheral portions of the two skins 11 and 12 with water and bonding them together. A large number of folds 14 are formed at the portion where the two skins 11 and 12 are bonded, and the appearance is also good.

The voids 15 formed between the skins 11 and 12 contribute to keeping the heat of the ingredients from escaping after cooking, and also provide a soft texture to the entire overlapping skin. Contribute. Note that the Chinese food of the present invention can employ various cooking methods such as baking, steaming, boiling, and frying.

3 to 5 show another embodiment in which the present invention is applied to dumplings.

The embodiment shown in FIG. 3 is a leather having irregularities 16 on both sides.
After wrapping the tool 13 with 12, add another piece of unevenness on both sides
It is wrapped in a skin 11 having 16. The gyoza thus obtained is preferable because the voids 15 are more easily formed, and when baked with oil, only the protrusions on the outer surface are scorched.

The embodiment shown in FIG.
After the tool 13 is wrapped, it is wrapped with the skin 11 having the holes 17 in a net shape. In this case, when cooked together with the soup, such as water dumplings, the soup enters through the holes 17 in the outer skin 11, and
It is preferable because it is held at 15.

In the embodiment shown in FIG. 5, contrary to the embodiment shown in FIG. 4, the tool 13 is wrapped with a skin 12 having holes 17 in a net shape, and then wrapped with a skin 11 having irregularities 16 on both sides. It is. In this case, the extract such as gravy coming out of the ingredients during cooking
17 and the gap 15 retain a favorable texture.

In the present invention, as described above, it is possible to mold into various shapes.

The embodiments described above are all examples applied to gyoza rind, but the present invention can be applied to shumai, wonton rind, and the like in the same manner as described above.
Further, in the above embodiment, two skins 11 and 12 are used, but the tool may be wrapped using three or more skins.

"Effect of the Invention" As described above, the Chinese food of the present invention wraps the ingredients in multiple layers of skin made of a sheet containing flour as a main component, and has unevenness on at least one surface of the skin. Since the skin is formed and a space is provided between the skins by the unevenness, the volume of the skin can be increased to satisfy the appetite. Further, since the individual skins are overlapped with each other through the voids, it is possible to obtain a crisp and soft texture. Further, the fragrance of the ingredients is well retained during cooking, and it is difficult to cool the ingredients after cooking.

[Brief description of the drawings]

FIG. 1 is a perspective view showing an embodiment in which the present invention is applied to gyoza, FIG. 2 is an enlarged sectional view showing an overlapping portion of the skin of the gyoza, FIG. 3, FIG. 4, and FIG. It is sectional drawing which shows each further another Example which applied Gyoza to gyoza. In the figure, 11 and 12 are skins, 13 is a tool, 14 is a fold, 15 is a void, 16 is unevenness, and 17 is a hole.

Claims (3)

(57) [Claims] An ingredient is wrapped in multiple layers using a plurality of skins made of a sheet mainly composed of flour, and at least one of the skins has irregularities formed on the surface, and the irregularities are formed by the irregularities. Chinese food characterized by having a void formed between them. 2. The Chinese food according to claim 1, wherein the skin has a concave portion having a thickness of 0.2 to 3 mm and a convex portion has a thickness of 0.2 to 3 mm thicker than the concave portion. 3. The Chinese food product according to claim 1, wherein a small hole is provided in any of the skins.