JP3112674B1 - Gyoza skin containing purple potato flour and gyoza using this - Google Patents

Abstract

Abstract: PROBLEM TO BE SOLVED: To use a purple potato containing an anthocyanin pigment as a coloring material of a dough for a dumpling skin, to be beautifully colored in purple and to be a steamed dumpling, a burned dumpling or a water dumpling. In this case, we propose a gyoza skin that can keep this beautiful purple color, and a gyoza using this. SOLUTION: A purple potato powder of 5% to 50% by weight and a flour of 50% to 95% by weight are mixed and kneaded while adding hot water to produce a dough for dumpling skin. A gyoza skin containing purple potato powder, which is thinly stretched and shaped into the shape of. Dumplings made by mixing small pieces of hard-boiled sweet potatoes into dumpling ingredients and wrapping them in the skin of a dumpling containing the purple potato powder

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to ingredients for Chinese cuisine, and more particularly to dumplings and gyoza skins which are popular as home-style Chinese food.

[0002]

2. Description of the Related Art Conventionally, dumpling skin is generally formed by adding boiling water while stirring flour, kneading well, producing a dough for the skin, and then spreading it thinly into a predetermined shape. Met. In order to be able to spread the skin thinly, it may be attempted to use a mixture of strong flour and soft flour in the flour to be used.However, knead something into the flour and paste the gyoza skin. No proposal has been made for the manufacture of dough for use, especially for gyoza skins that have developed a certain color.

[0003] In recent years, due to growing health and nature consciousness,
In confectionery and the like, attempts have been made to use natural materials for coloring and coloring instead of coloring and coloring materials using chemical substances.

[0004] For example, purple potatoes containing an anthocyanin dye are widely used not only for Japanese sweets but also for purple coloring materials in various sweets.

[0005] It has been proposed to use purple potatoes containing an anthocyanin pigment as a purple coloring material not only in sweets but also in food materials.

For example, in Japanese Patent Application Laid-Open No. 7-313084,
Attempts have been made to use purple potatoes containing an anthocyanin pigment as a purple coloring material. The anthocyanin pigment changes its color from blue to colorless due to "brine water" used in the production of noodles, and cannot maintain a purple color.
No. 313084 proposes that “noodles with purple potatoes” colored purple by anthocyanin pigments can be produced by using “juice” instead of “brine”.

[0007]

It has been proposed in Japanese Patent Application Laid-Open No. 7-313084 to use a purple potato containing an anthocyanin dye as a coloring material for a food material to produce, for example, "noodles with purple potato". There has been no proposal to use purple potato as a coloring material for gyoza skin.

The present invention uses a purple potato containing an anthocyanin pigment as a coloring material for dough for the skin of gyoza, and is beautifully colored in purple. The purpose is to propose a gyoza skin that can maintain this beautiful purple color even when it is made into gyoza.

[0009]

The gyoza skin proposed by the present invention comprises 5 to 50% by weight of purple potato flour and 50% by weight of wheat flour.
By weight, mixing hot water and kneading the mixture with hot water to produce a dough for the skin of gyoza, and then shaping it into a predetermined shape to form a purple potato. It is the gyoza skin that contains the powder of gyoza.

[0010] The mixing ratio of the flour of flour and the flour is as described above. If the flour of flour is less than 5% by weight, the purple color of the gyoza will become lighter. On the contrary, if it is more than 50% by weight, the gyoza is cut off when the gyoza is thinly spread and a hole may be opened, which is not preferable. That is, 5 pieces of purple potato powder
It is preferable to set the weight percentage to 50% by weight, because the purple color of the gyoza is well exhibited when the gyoza skin is used, and a hole is not formed even when the gyoza skin is thinly extended.

In the above, the hot water to be added is 90
It is preferable that the hot water is heated from a temperature of ° C. to a temperature at which water boils. If the temperature is lower than 90 ° C., it is not preferable in thinning the gyoza skin (that is, it is difficult to spread the gyoza thinly). It is preferable because it extends well.

The amount of the hot water to be added is such that purple potato powder is mixed with flour and flour is used so that the hardness when kneaded is as hard as an earlobe. And according to the amount of flour.

The purple potato powder used in the above is a dried purple potato powder (powder), and any commercially available powder (powder) can be used. For example, "Purple Satsuma Powder" (manufactured by Senba Saccharification Industry Co., Ltd.) can be used.

[0014] The flour used in the above is commercially available, for example, "N" manufactured by Nisshin Flour Milling Co., Ltd.
o. Uses "1 flour" (trade name), "Green Night" (trade name) manufactured by Nitto Flour Milling Co., Ltd., "F Napoleon" (trade name), "Eagle" (trade name) manufactured by Nippon Flour Milling Co., Ltd. Basically, any so-called semi-strong flour used in the production of gyoza skin can be used.

Instead of the commercially available dried purple potato powder (powder), commercially available liquid purple potato liquid and purple sweet potato extract can also be used. Even when a commercially available liquid liquid of purple potato and purple potato extract are used, the mixing ratio of 5% to 50% by weight of dried commercially available purple potato and 50% to 95% by weight of flour is used. According to the method, the liquid of liquid purple sweet potato and purple sweet potato extract are mixed with flour. That is, after adding dough while adding hot water, and then manufacturing the dough for the gyoza skin, when it is thinly stretched into a predetermined shape and molded into the gyoza skin, the liquid is colored so that a beautiful purple color develops. Mix the appropriate amount of purple potato liquid and purple potato extract with flour.

Also, as described above, when mixing purple potato flour and flour and kneading while adding boiling water,
It is preferable to add a little sesame oil, because the purple potato powder (powder) and the flour are well mixed, and the baking of the fried gyoza becomes better. The amount of the sesame oil to be added is preferably about 1% by weight of the flour in order to achieve the purpose of good baking of the fried gyoza.

Next, the gyoza proposed by the present invention is a gyoza obtained by mixing a plurality of small pieces of hard-boiled sweet potato into a dumpling ingredient and wrapping the mixture in the above-described dumpling skin of the present invention.

As a result, the appearance is good,
Appetizing beautiful purple gyoza skin wrapped in gyoza ingredients, containing small pieces of hard-boiled Satsuma potatoes (Red East), giving a good balance of taste and also from a nutritional point of view. Excellent dumplings can be provided.

In addition, natural purple potato is used as a coloring material and coloring material for gyoza skin, and small pieces of sweet potato (Red East) are included in the dumpling ingredients, so it is attracting attention as a health food. By using the natural potatoes that are used as the material that impresses gyoza, the concept of food (gyoza) can be used to create “potato”. Therefore, it is possible to appropriately respond to the demands of consumers and consumers who are more health-conscious and nature-oriented, and to provide foods (gyoza) that are high in commercial value and attractive as products.

[0020]

Example 1 A mixture of 20 g of "Purple Satsuma Powder" (manufactured by Senba Saccharification Industry Co., Ltd.) and 100 g of "No. 1 flour" manufactured by Nisshin Flour Milling Co., Ltd. was mixed well with hot water at 100.degree. I made the dough as hard as a human earlobe.
A beautiful purple color came out while adding hot water and kneading, and a beautiful purple gyoza skin dough was made.

After that, in a predetermined manner, the gyoza containing the purple potato powder of the present invention is skeined, kneaded again if necessary in order to obtain a stronger stickiness, and thinly rolled and formed into a circular shape. And skin. The gyoza skin was a beautiful purple color, similar to the case of the above-mentioned gyoza skin dough.

Minced pork, chopped, cabbage, leek,
Garlic, ginger, lard, etc., prepare the ingredients for normal dumpling ingredients, mix these, season with sake, salt, pepper, etc. to prepare dumpling ingredients, and prepare them as described above After wrapping in gyoza skin containing the purple potato flour of the present invention, baked gyoza was prepared in a usual manner using a frying pan.

When the final product is made into fried gyoza, the beautiful purple color of the gyoza skin is retained, and the skin is purple.
A beautiful purple grilled gyoza that looks good and appetizing is made.

Example 2 20 g of commercially available purple flour and 100 g of wheat flour (commercially strong powder) are mixed, and while adding boiling water at 90 ° C., dough is well kneaded, and the dough has a hardness similar to that of a human earlobe. I made it. A beautiful purple color came out while adding hot water and kneading, and a beautiful purple gyoza skin dough was made.

After that, in a predetermined manner, the gyoza containing the purple potato powder of the present invention is skeined, kneaded again if necessary in order to obtain stronger stickiness, thinly formed into a circular shape and molded. And skin. The gyoza skin was a beautiful purple color, similar to the case of the above-mentioned gyoza skin dough.

Minced pork, chopped, cabbage, leek,
The present invention in which the ingredients of ordinary dumpling ingredients such as garlic, ginger, etc. are prepared, mixed, and seasoned with sake, salt, pepper, etc. to prepare dumpling ingredients, which are prepared as described above. After wrapping in gyoza skin containing purple potato flour, water dumplings were made in the usual manner.

When the final product of water dumplings was used, the beautiful purple color of the skin of the above-mentioned dumplings was retained, the skin was purple, the appearance was good, and the appetite was beautiful. .

[0027]

Example 3 A mixture of 30 g of commercially available purple flour and 100 g of wheat flour (commercially strong powder) was added to boiling water at 95 ° C. and kneaded well to obtain a dough having a hardness similar to that of a human earlobe. I made it. A beautiful purple color came out while adding hot water and kneading, and a beautiful purple gyoza skin dough was made.

Then, in a predetermined manner, skein, if necessary to obtain a stronger stickiness, knead again, knead, and thinly form a circular shape to form a dumpling containing the purple potato powder of the present invention. And skin. The gyoza skin was a beautiful purple color, similar to the case of the above-mentioned gyoza skin dough.

Minced pork, crispy, cabbage, leek,
Prepare the ingredients for regular dumpling ingredients such as garlic, ginger, etc., mix these and season with sake, salt, etc.
Gyoza ingredients were prepared, wrapped in the gyoza skin containing the purple potato powder of the present invention prepared as described above, and steamed gyoza was made in the usual manner.

[0030] Even when the final product is steamed gyoza, the beautiful purple color of the gyoza skin is retained, and the skin is purple.
A beautiful purple steamed gyoza that looks good and appetizing is made.

[Example 4] Minced pork, crispy, cabbage, leek,
Prepare the ingredients for ordinary dumpling ingredients such as garlic and ginger, mix them, season with sake, salt, etc., and cut the hard-boiled sweet potato (Red East) into small pieces of about 5 mm square Then, the small pieces were mixed to prepare dumpling ingredients.

The gyoza skin of the present invention was prepared by wrapping the gyoza jig prepared as described above with the gyoza skin prepared in Example 1.

Here, it is preferable that 5 to 10 pieces of the hard-boiled sweet potato (Koto) are contained per dumpling, from the viewpoint of the balance of taste.

This gyoza was baked in a usual manner using a frying pan.

As described in Example 1, the skin is purple,
Not only is it a beautiful purple-grilled gyoza that looks good and appetizing, but the ingredients contain small pieces of hard-boiled sweet potato (Red East), so the taste is well-balanced,
From the nutritional point of view, it was possible to obtain excellent fried gyoza.

[0035]

According to the present invention, purple potatoes containing anthocyanin pigments are used as a coloring material for the dough for the skin of dumplings. It is possible to propose a gyoza skin that can maintain this beautiful purple color regardless of whether it is made or steamed gyoza.

Also, since natural materials are colored and colored purple, they are also excellent in health.

Further, according to the present invention, natural purple sweet potato is used as a coloring material and coloring material for gyoza skin, and small pieces of sweet potato (Red East) are included in the dumpling ingredients. It is possible to provide dumplings, so that natural potatoes, which are attracting attention as health foods, can be used as a material to impress dumplings, and a natural “potato” can be strongly launched as a food (dumpling) concept. Therefore, it is possible to appropriately respond to the demands of consumers and consumers who are more health-conscious and nature-oriented, and to provide foods (gyoza) that are high in commercial value and attractive as products.

Claims (2)

(57) [Claims] And 1. A powder purple sweet potato 5 wt% to 50 wt%, was mixed with 50 wt% to 95 wt% wheat flour, water from 90 ° C.
Knead this while adding boiling water heated to about the boiling temperature , after manufacturing dough for dumpling skin, spread thinly into a predetermined shape and molded, containing purple potato powder dumpling skin. 2. A gyoza comprising a plurality of pieces of hard-boiled sweet potato mixed in a dumpling ingredient and wrapped in the gyoza skin of claim 1.