JP3059820U - Gyoza - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To easily and quickly mold,
Provide gyoza so that bean paste can be visually recognized from outside. SOLUTION: A gyoza is constituted by a first skin, a second skin bonded to the first skin, and a bean jam sandwiched between the first and second skins. At least one-third of the material constituting at least one of the first and second skins
Three or more starches are made transparent so that the bean paste can be visually recognized from the outside of the gyoza.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a gyoza, and more particularly to a gyoza constructed by sandwiching bean paste between two separately prepared skins.

[0002]

[Prior art]

 Gyoza has been popular as one of the menus in restaurants and home cooking. FIG. 4 is a diagram showing the shape of a general grilled ginger. This gyoza is formed by placing a bean paste almost in the center of a thin circular skin, folding the skin into two pieces so as to sandwich the bean paste, and then applying water to the outer peripheral parts that come into contact with each other and sticking them together. You. Here, as shown in FIG. 4, in order to have a shape as a gauze, one or both of the bonded portions of the skin are formed by forming a plurality of folds on the outer peripheral end of the skin while approaching. I will attach it. If these steps are performed at home, etc., they are then baked on an iron plate such as a frying pan and served at the dining table.However, in the case of manufacturing and selling frozen gyoza, they must be frozen and then shipped to households and stores. Become.

[0003]

[Problems to be solved by the invention]

 A company that manufactures and sells the above-mentioned gauze as a business will produce and ship such gauze in large quantities. However, in the gauze manufacturing process, the skin had to be folded and pulled together while pulling the outer periphery of the skin, which required not only skill in the gauze formation process, but also was extremely troublesome and time-consuming. . Further, even if these steps are performed by a machine, the design and manufacture of the mechanical device require a great deal of labor and time, and the cost is enormous.Few of them achieve the desired grit formation quality. .

[0004] Furthermore, the general shape of a grilled ginger, that is, a shape obtained by sandwiching a bean paste on a piece of ginger skin, folding the skin while pulling the skin, lacks stability, and is difficult to transport to a store or store. In addition, when purchased and cooked, the bonded parts may come off and lose their shape. In such a case, the bean paste jumps out during cooking and must be discarded at restaurants and the like.

[0005] In addition, a common ginger skin uses almost 100% flour and is white and opaque. Therefore, for example, even if there is a characteristic in the gyoza bean paste (appearance), since the characteristics of the gyoza cannot be grasped from the outside, it may be more appetizing if the bean paste is made transparent so that the bean can be visually recognized. Also, there are various types of gyoza bean paste, and if the skin is opaque, it is not possible to obtain information on what kind of bean paste is used, for example, whether or not meat of birds and beasts is used. It is convenient to be able to grasp from

[0006] Therefore, an object of the present invention is to provide a gyoza that allows easy and quick shaping of the gauze and allows the gyoza to be visually recognized from the outside.

[0007]

[Means for Solving the Problems]

 In order to achieve the above object, the gyoza according to the present invention is sandwiched between a first skin, a second skin bonded to the first skin, and the first and second skins. With bean paste. In this way, using two skins for one ginger, sandwiching the bean paste between the skins and bonding the outer edges of the two skins together, the outer edge of the one skin is formed. Compared with a conventional girder that is formed by being adhered while being pulled, the girder can be formed easily and quickly. In addition, since the conventional ginger is formed by bending a single skin, the ginger of the present invention uses two skins in comparison with the case where gravity or other force acts in the direction in which the skin opens after the formation. Since it is configured to be bonded without bending, it is possible to prevent a problem such as a shape collapse after the formation of the gouge.

[0008] Furthermore, the ginger according to the present invention is characterized in that at least one-third or more of the material constituting at least one of the first and second skins is made transparent by using starch, so that the girder can be protected from outside the girder. It is desirable to make the bean jam visible. As described above, in a ginger composed of two skins sandwiching the bean paste, the skin located on the upper side is made translucent so that the state of the bean paste can be visually recognized from the outside of the ginger. As a result, if the appearance of the bean jam is characteristic, it can be appealed and the appetite of the consumer can be increased. It has been found by experiments of the present inventor that in the translucent skin, it is most preferable to use about 50% of starch in the material.

Further, in the gyoza according to the present invention, it is desirable that the first and second skins are formed in a substantially circular or substantially square shape. If the skin is formed in a circular or square shape, it is more convenient to insert the bean paste than in the case where the skin is formed in another shape, and the skin can be produced more easily.

Further, the gyoza according to the present invention is such that the lower skin of the first and second skins is formed larger than the upper skin and the outer peripheral edge of the lower skin. It is desirable that the part is folded back on the upper skin. In this way, if the lower skin is turned upside down and the upper and lower skins are bonded to each other, the shape does not collapse after the gouging is performed.

In addition, the gyoza structured as described above may be fried in oil and cooked. By frying with oil, you can enjoy a different texture from the one cooked and cooked in a frying pan.

[0012]

[Embodiment of the invention]

 Embodiments of the present invention will be described below with reference to the accompanying drawings. FIG. 1 is an exploded view showing the structure of the ginger according to the present invention, and FIG. 2 is a perspective view showing a state in which the ginger shown in FIG. 1 is formed. As shown in FIG. 1, the gyoza according to the present invention is sandwiched between an upper skin (first skin) 1, a lower skin (second skin) 2, and these upper and lower skins. And bean paste 3. As shown in FIG. 2, the ginger of the present embodiment is configured such that the upper skin 1 is translucent so that the state of the bean jam 3 inside the ginger can be visually recognized from the outside of the ginger.

The first skin 1 disposed on the upper side is obtained by mixing about 50% of semi-strong flour and about 50% of starch with a mixer or the like, and dissolving about 3% of salt in water to the flour. Add 40% by weight and knead. In this case, it is preferable to use a natural salt as the salt. After kneading for about 10 minutes, the finished dough is applied to a rolling machine. As this rolling machine, a well-known one is applied, for example, a machine having six-stage rolling rolls inside is used. The final roll of the sixth stage is set so that the thickness of the cloth is about 1 mm. A small amount of flour is sprinkled on the sheet-shaped dough roll-formed in this way and folded, and the sheet is cut out using a circular mold having a diameter of about 20 mm.

On the other hand, the lower skin 2 comprises dough by mixing about 97% of semi-strong flour and about 3% of salt. The process is performed in the same manner as in the first skin 1 described above, and duplicate description will be omitted here. In addition, since the ginger skins 1 and 2 in this example have a large diameter of 20 mm, care must be taken not to break them during storage and the like after storage.

[0015] Between the first and second skins 1 and 2 produced in this manner, seasoned or minced or minced poultry or industry meat is added with a plurality of kinds of vegetables or spices and seasoned. Then, a filling material (bean paste) 3 formed by kneading the mixture is sandwiched, and water is applied to the outer peripheral ends of the upper and lower skins to adhere to each other. At the time of this bonding, make sure that no air remains inside the gyoza. In this example, the lower skin 2 is placed on a workbench or the like, an appropriate amount of bean jam 3 is placed thereon, and the outer skin of the lower skin 2 is wetted with water and the upper skin 1 is attached. I try to match. In this way, as shown in FIG. 2, a gauze that is relatively flat on the lower side and rises upward is formed.

In addition, the bean jam 3 is formed so as to be thinly spread so that the height of the ginger is about 1 cm or less. In this way, heat can easily pass during cooking, and cooking can be performed in a short time. In addition, the size of meat, vegetables and the like used for the bean jam 3 may be chopped as coarsely as possible so that the ingredients can be grasped from the outside at the time of forming the gourd. In addition, the outer edges of the two skins 1 and 2 can be easily pressed even by non-experts because there is no need to fold them together after water is adhered to the inside and then they are overlaid and crimped. .

Further, the ginger formation process may be entirely performed using a machine. Also in this case, an appropriate amount of bean paste 3 is placed on the lower skin 1, water is applied to the outer edge of the lower skin 2, and then the upper skin 1 is covered. The upper and lower skins are pressed together by pressing a mold having a flat part on the part corresponding to the width of about 1 cm of the part. In this case, an arbitrary concavo-convex pattern may be provided on the outer peripheral portion or the central portion of the mold used for the crimping, and the pattern may be formed on the surface of the gutter.

The ginger thus formed is frozen, packed and shipped. As the refrigeration technology used here, general food refrigeration technology and preservation technology can be used, and the description thereof will be omitted. The ginger of the present invention delivered by these processes is thawed under the cook and cooked by heating it on a hot iron plate. To cook this gyoza, put the gyoza on an iron plate and bake only the underside. As described above, since the bean is spread relatively thinly so that heat can easily pass through, it is possible to sufficiently cook only by baking only the lower side. In this way, cooking can be done easily and quickly, without the need to turn the gourd over. Further, by not burning the upper skin 2, the transparency is not impaired due to browning.

FIG. 3 is a diagram showing a configuration of a modification of the gyoza shown in FIGS. 1 and 2. As shown in FIG. 3, in the gyoza of this example, the lower skin 4 is formed to be slightly larger than the upper skin 5 (not shown), and the surplus portion is folded upward to bond the upper and lower skins. I have to. In the case of this example, since the upper and lower skins are substantially circular, surplus skins are formed at regular intervals while being folded in the same direction. As a result, as shown in FIG. 3, it is possible to form a folded portion at the outer peripheral end of the goose. In this way, the aesthetic quality of the gyoza can be improved, and the outer edges of the upper and lower skins can be reliably bonded, so that the upper and lower skins are peeled off during transportation and storage, and the inner bean paste is removed. Does not jump out.

In the above-described embodiment, the ginger is cooked by baking, but the ginger of the present invention may be fried in oil and cooked. In this case, it is preferable that the outer peripheral end is folded back and adhered, for example, as shown in FIG. 3, so that oil does not enter from between the upper and lower skins.

In the above-described example, the first skin (upper skin) 1 is configured to be translucent so that the bean paste can be visually recognized. However, the technical scope of the present invention is limited to this example. Instead, the upper and lower skins may both be opaque or both translucent. In addition, various variations may be applied to the thickness and shape of the upper and lower skins, their shapes and dimensions, the ingredients of the bean jam, and the manufacturing process thereof.

[0022]

[Effect of the invention]

 As described in detail above, according to the gyoza according to the present invention, the bean jam is sandwiched between two skins, so that the outer peripheral edge of one skin is pulled together and joined. Compared to the conventional girder to be formed, the girder can be formed easily and quickly. In addition, since the two skins are bonded together without being bent, the shape is not easily collapsed after forming the gourd. Furthermore, since the bean paste is formed by being spread relatively thinly, the ginger after formation can be stacked and stored.

In addition, the gyoza according to the present invention has a translucent upper skin, so that the state of the bean jam can be visually recognized from the outside of the gyoza. And increase consumer appetite.

Furthermore, if the lower skin is formed larger than the upper skin, the outer peripheral end of the lower skin is folded back on the upper skin and bonded. The shape does not collapse after jaw molding.

[Brief description of the drawings]

FIG. 1 is an exploded perspective view showing a configuration of a gyoza according to the present invention.

FIG. 2 is a perspective view showing a state in which the gill shown in FIG. 1 is formed.

FIG. 3 is a diagram showing a configuration of a modified example of the gyoza shown in FIG. 1;

FIG. 4 is a perspective view showing the configuration of a conventional gyoza.

[Explanation of symbols]

 1 1st skin (upper skin) 2 2nd skin (lower skin) 3

Claims (5)

[Utility model registration claims] 1. A method comprising a first skin, a second skin bonded to the first skin, and a bean jam sandwiched between the first and second skins. Gyoza. 2. A starch is used for at least one-third or more of a material constituting at least one of the first and second skins using a starch, so that the bean paste can be visually recognized from the outside of the gyoza. The ginger of claim 1, wherein: 3. The ginger according to claim 1, wherein said first and second skins are formed in a substantially circular or substantially square shape. 4. The lower skin of the first and second skins is formed to be larger than the upper skin, and the outer peripheral edge of the lower skin is formed of the upper skin. The ginger according to any one of claims 1 to 3, which is folded up. 5. The ginger according to claim 1, wherein the ginger is fried in oil and cooked.