JP3809603B2 - Raw dumplings containing ingredients that prevent water separation - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to raw dumplings containing ingredients that are prevented from water separation.
[0002]
[Prior art]
Dumplings with shredded vegetables, meat, and other ingredients are widely eaten throughout the country. Currently, such dumplings are distributed as products in various forms such as raw, frozen, chilled, etc., but it is said that it is most delicious to eat immediately after baking raw dumplings, The demand for dumplings sold in raw form is high.
[0003]
However, since the moisture exuded from the contents of the dumplings before heating softens the surrounding skin, the skin is torn, sticks to containers and dishes, or the skins, i.e. the dumplings stick to each other. There was a problem that the merchandise value was lowered.
[0004]
For the purpose of suppressing such a phenomenon, there is known a method of adding starch or crystalline cellulose powder to the ingredients to suppress water separation from the ingredients, and a method of adding gelatin to the ingredients (JP-A-10-75748). ) Etc. are also proposed.
[0005]
[Problems to be solved by the invention]
However, the method of adding starch or crystalline cellulose to ingredients can absorb the moisture contained in the ingredients, but when heated at the time of eating, the starch and crystalline cellulose become pasty and dumplings There was a problem of having a bad influence on its own texture and taste.
[0006]
In addition, the method of adding gelatin to the ingredients has a problem that although the texture and taste of the dumplings themselves are not affected, the ingredients are slightly weak in preventing water separation. Furthermore, gelatin itself was designated as an allergy-specific raw material by a partial revision of the Food Sanitation Law of 2001, and cow bone that causes infection of so-called mad cow disease (bovine spongiform encephalopathy) It is a food safety problem because it is used as a raw material.
[0007]
An object of the present invention is to provide an ingredient that has a good texture and taste at the time of eating and has no problem in terms of food safety without being damaged by the softening of the skin caused by water separation from the ingredient. It is to provide raw gyoza including.
[0008]
[Means for solving the problems]
As a result of earnest research, the inventor of the present application has added sodium and alginate and calcium salt to ingredients such as vegetables and meat wrapped in the skin, so that the moisture exuded from the ingredient reacts with sodium and alginate. Forming a calcium alginate jelly, and this jelly holds moisture, making it impossible for moisture to move freely, resulting in less moisture transfer to the skin and therefore less likely to soften the skin I found out. In addition, calcium alginate does not dissolve by heat and a texture similar to other ingredients is obtained, and the extract held by the jelly is retained in the dumpling without flowing out during cooking, As a result of finding that the texture and taste are also good, the present invention has been completed.
[0009]
In order to achieve the above-mentioned object, the present invention is a raw dumpling in which ingredients such as seasonings added to shredded vegetables and meat are wrapped in a skin, and sodium alginate and calcium salt are added to the ingredients and mixed It is characterized by being.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described.
[0011]
The ingredients used in the raw dumplings according to the present invention are general ingredients obtained by chopping vegetables and meat used as general ingredients or adding seasonings to the minced ingredients. Is not particularly limited.
[0012]
When the sodium alginate and calcium salt added to the ingredients are added and mixed in an amount of 0.1 to 3.0% by weight with respect to the ingredients, good effects can be obtained.
[0013]
The calcium salt to be added to the ingredients is appropriately selected from safe ones like sodium alginate that can be used in foods. That is, it is selected from calcium chloride, calcium lactate, calcium citrate, calcium sulfate, calcium phosphate and the like. If the added amount of the calcium salt is 5 to 50% with respect to the added amount of sodium alginate, a good effect can be obtained.
[0014]
【Example】
Hereinafter, one embodiment according to the present invention will be described in detail, but the present invention is not limited to the following embodiment.
[0015]
Ingredients: 60 parts of minced pork, 30 parts of shredded cabbage, 5 parts of shredded leek, 1 part of garlic, 0.3 part of salt, 2 parts of soy sauce, 0.2 part of pepper, 0.5 part of grated ginger, 5 parts of sodium glutamate 1 part of sodium alginate and 0.2 part of calcium citrate were added as a powder and mixed well to prepare.
[0016]
The skin was made by noodles according to a conventional method and punched into a circle having a thickness of 0.7 mm and a diameter of 10 cm. With this skin, 20 g of the above ingredients were wrapped to make dumplings, arranged in a plastic tray with a small amount of flour and stored in a refrigerator at 5 ° C. for 4 days.
[0017]
As Comparative Example 1, a product excluding sodium alginate and calcium citrate was prepared, dumplings were similarly prepared, and stored under the same conditions. As Comparative Example 2, a mixture prepared by adding the same amount of gelatin powder instead of sodium alginate and calcium citrate was prepared, and dumplings were similarly prepared and stored under the same conditions.
[0018]
When the dumplings stored for 4 days were taken out, the dumplings of Comparative Example 1 were first softened and stuck to the plate, and were torn when trying to lift them.
[0019]
The dumplings of Comparative Example 2 were less softened than Comparative Example 1 and could be lifted from the dish, but where the dumplings were in contact with each other, some skins adhered to each other.
[0020]
On the other hand, in the dumplings of this example, the softening of the skin was hardly seen, and it could be easily peeled off without breaking the skin even when it was lifted from the dish or when the adjacent dumplings were peeled off.
[0021]
Furthermore, in order to confirm the water separation prevention effect of this example, the following test was performed.
[0022]
Only the ingredients of this example were placed on a filter paper and left in a sealed container, and the amount of moisture transferred to the filter paper was measured over time. The ingredients of Comparative Example 1 and Comparative Example 2 were measured in the same manner. That is, since the moisture exuded from the ingredients moves to the filter paper, the amount of water separation was evaluated by measuring this amount.
[0023]
The result is shown in FIG. The comparative example 2 (gelatin addition) shown in the diagram 3 clearly shows less water separation than the comparative example 1 (no addition) shown in the diagram 2, and this example (sodium alginate + citric acid) shown in the diagram 1 It was found that water removal was suppressed more remarkably in the case of calcium addition).
[0024]
From this, the effect of preventing water separation from the ingredients according to the present embodiment is superior to that obtained by adding gelatin, and as a result, raw dumplings maintained in a good state can be obtained without softening the skin. I understood it.
[0025]
In addition, although the raw dumpling which concerns on a present Example was made and the raw dumpling was baked and ate, the food texture and taste similar to when baking Comparative Example 1 were able to be obtained.
[0026]
【The invention's effect】
As described above, according to the present invention, water separation prevention that has a good texture and taste during eating and has no problem in food safety without being damaged by the softening of the skin caused by water separation from the ingredients. Raw dumplings containing the prepared ingredients can be provided.
[Brief description of the drawings]
FIG. 1 is a relational diagram showing the relationship between the standing time of ingredients and the water separation rate.
1. 1. Diagram showing change of ingredients according to the present invention. 2. Diagram showing changes in additive-free ingredients Diagram showing changes in ingredients with added gelatin

Claims (3)

In raw dumplings in which ingredients with seasonings added to shredded vegetables and meat are wrapped in skin, the ingredients are mixed with sodium alginate and calcium salt to prevent water separation Raw dumplings including ingredients. The raw gyoza containing the water-prevented ingredient according to claim 1, wherein the sodium alginate and calcium salt are added to the ingredient in an amount of 0.1 to 3.0% by weight. The raw dumplings containing ingredients that are prevented from water separation according to claim 1 or 2, wherein the addition amount of the calcium salt is 5 to 50% by weight of the addition amount of the sodium alginate.

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