JP4688716B2 - Frozen raw dumplings and frozen raw dumpling skins - Google Patents

Frozen raw dumplings and frozen raw dumpling skins Download PDF

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JP4688716B2
JP4688716B2 JP2006105373A JP2006105373A JP4688716B2 JP 4688716 B2 JP4688716 B2 JP 4688716B2 JP 2006105373 A JP2006105373 A JP 2006105373A JP 2006105373 A JP2006105373 A JP 2006105373A JP 4688716 B2 JP4688716 B2 JP 4688716B2
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JP2007274964A (en
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繁 遠藤
真太 野中
俊之 宮崎
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Nisshin Seifun Group Inc
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本発明は、冷凍生餃子およびそのための冷凍生餃子用皮に関する。より詳細には、本発明は、餃子用皮に具材を包んで凍結して冷凍生餃子にしたときに、冷凍生餃子の耳部分(皮を合せた具材の存在しない周辺部)が硬くならず、そのため冷凍生餃子の耳部分での破損が生じにくく、また冷凍生餃子の胴部における皮の割れがなく、冷凍生餃子を焼いたり、蒸したりしたときに、耳部分が硬くならずに良好な食感を呈し、しかも餃子の具が外にはみ出して外観不良を生ずることのない、冷凍生餃子およびそれに用いる冷凍生餃子用皮に関する。   The present invention relates to a frozen raw dumpling and a frozen raw dumpling skin for the same. More specifically, in the present invention, when the ingredients are wrapped in a dumpling skin and frozen into frozen raw dumplings, the ear parts of the frozen raw dumplings (peripheral parts where the ingredients combined with the skin do not exist) are hard. Therefore, the ears of frozen raw dumplings are less likely to be damaged, and there is no cracking in the shell of the frozen raw dumplings, and when the frozen raw dumplings are baked or steamed, the ears do not become hard. In addition, the present invention relates to a frozen raw dumpling and a frozen raw dumpling skin used therefor, in which the texture of the dumpling does not protrude and the appearance of the dumpling does not protrude.

近年、食生活の多様化、簡便化などに伴って、材料の用意や下ごしらえなどをすることなく、購入してそのまま単に油で揚げたり、焼いたり、蒸したり、茹でたり、煮たりするだけで簡単に喫食可能になるインスタント食品が汎用されている。そのようなインスタント食品の代表例の一つとして、具材を皮で包んでから凍結して冷凍状態で流通・販売される冷凍生餃子が挙げられる。冷凍生餃子は、おかずになり易く、子供から大人まで共通して好まれるところから需要が伸びている。   In recent years, with the diversification and simplification of eating habits, without having to prepare or prepare ingredients, it can be purchased and simply fried, baked, steamed, boiled or boiled. Instant foods that make it easy to eat are widely used. One representative example of such instant foods is frozen raw dumplings that are wrapped in ingredients and then frozen and distributed and sold in a frozen state. Frozen raw dumplings are easy to side dishes, and demand is growing because they are popular among children and adults.

冷凍生餃子を含めて、餃子用皮は、一般に、強力小麦粉と薄力小麦粉の混合粉、準強力小麦粉または中力小麦粉などを原料粉とし、これに適量の水を加えて混捏した後、円形に成形することによって製造されている(例えば特許文献1及び2を参照)。   In general, dumpling skins, including frozen raw dumplings, are made from a mixture of strong wheat flour and thin wheat flour, semi-strong wheat flour, or medium wheat flour. (See, for example, Patent Documents 1 and 2).

上記した従来の餃子用皮を用いて具材を包んで得られる生餃子は、凍結しない場合には、胴部の皮の割れがなく、また皮の合わさった耳部分が十分に柔軟性を有しているため、外力がかかっても、具材が胴部から外にはみ出したり、耳部分での破損が生じず、良好な外形を維持することができる。また、該生餃子を焼いたり、蒸したりして調理したときに、割れのない良好な外観を維持し、しかも耳部分が硬くならずに食感の良好な調理餃子を得ることができる。   Raw dumplings obtained by wrapping ingredients using the above-described conventional dumpling skins will not crack the torso and the ears where the skins fit will have sufficient flexibility if they are not frozen. Therefore, even when an external force is applied, the material does not protrude from the body part, and damage to the ear part does not occur, and a good external shape can be maintained. Moreover, when the raw dumplings are cooked by baking or steaming, it is possible to obtain cooked dumplings that maintain a good appearance without cracks and have a good texture without the ears becoming hard.

しかしながら、上記した従来の餃子用皮を用いて具材を包んで得られた生餃子を凍結して冷凍生餃子にすると、その胴部の皮が割れたり、皮の合わさった耳部分が硬くなったりして、流通・販売時、調理時などに、胴部の皮が割れて具材がはみ出したり、耳部分が欠けるなどの破損が生じ易い。胴部の皮が割れたり、耳部分の破損した冷凍生餃子は、外観が著しく不良になって商品価値が大きく低下するだけでなく、調理の仕上がりが悪くなり、食欲の低下を招きかねない。
その上、凍結により硬くなった冷凍生餃子の耳部分や胴部の皮部分は、焼いたり、蒸したりして調理したときに、硬い状態のままになっていることが多く、調理餃子の食感の低下を招き易い。
However, when the raw dumplings obtained by wrapping ingredients using the above-mentioned conventional dumpling skin are frozen into frozen raw dumplings, the shell of the torso is cracked or the ear part where the skin is combined becomes hard In the case of distribution, sales, cooking, etc., the skin of the trunk is broken and the material is apt to break out or the ear portion is easily damaged. Frozen fresh dumplings with cracked torso or broken ears not only have a poor appearance and greatly reduce the product value, but also have a poor cooking finish, which can lead to a decrease in appetite.
In addition, the ears and torso skins of frozen raw dumplings that have become hard due to freezing often remain in a hard state when cooked by baking or steaming. It tends to cause a decrease in feeling.

特開昭54−64647号公報JP 54-64647 A 特開昭54−64649号公報JP 54-64649 A 「澱粉科学ハンドブック」、1991年7月15日 株式会社朝倉書店発行(第11刷)、p.263−264"Starch Science Handbook", July 15, 1991, published by Asakura Shoten Co., Ltd. (11th edition), p. 263-264

本発明の目的は、生の状態で凍結しても、胴部および皮の合わさった耳部分が硬くなり過ぎず、それによって流通・販売時や調理時などに少々の外力を受けても、胴部の皮の割れや耳部分での欠けなどの破損の生じない冷凍生餃子およびそのための冷凍生餃子用皮を提供することである。
さらに、本発明の目的は、生の状態で凍結しても、胴部の皮が割れることがなく、また皮の合わさった耳部分が硬くなり過ぎず、それによって、焼いたり、蒸したりして調理したときに、胴部の皮が割れず、また耳部分も硬くならずに、良好に調理されて、食感の良好な調理餃子を得ることのできる冷凍生餃子およびそのための冷凍生餃子用皮を提供することである。
The object of the present invention is that even if frozen in the raw state, the torso and the ear part with which the skin is combined do not become too hard, so even if it receives a little external force during distribution, sales, cooking, etc. It is to provide a frozen raw dumpling that does not cause breakage such as cracking of the skin of the part or chipping at the ear part, and a skin for frozen raw dumpling therefor.
Furthermore, the object of the present invention is that the skin of the torso will not crack even when frozen in the raw state, and the ear part where the skin is joined will not be too hard, so that it will be baked or steamed. Frozen fresh dumplings that can be cooked well and have good texture without cooking the shell of the torso and cracking the ears when cooked, and frozen raw dumplings therefor Is to provide skin.

本発明者らは、上記の目的を達成すべく検討を重ねてきた。その結果、モルトエキスを添加して餃子用皮をつくり、その餃子用皮を用いて具材を包んで凍結して冷凍生餃子を製造すると、胴部の皮が割れず、また皮の合わさった耳部分が硬くならず、弾力性を保っていること、そのために冷凍生餃子の流通・販売時や調理時などに少々の外力を受けても、中の具材がはみ出したり、耳部分で欠けなどの破損の生じなくなること、しかもその冷凍生餃子を焼いたり、蒸したりして調理したときに、胴部の割れが生じず、また耳部分が硬くなく、適度に調理されて、食感および外観に優れる調理餃子が得られることを見出した。さらに、本発明者らは、その際にモルトエキスとしてはアミラーゼ活性を有するものが好ましく用いられることを見出し、それらの知見に基づいて本発明を完成した。   The present inventors have repeatedly studied to achieve the above object. As a result, when the malt extract was added to make a dumpling skin, and the frozen skin was produced by wrapping the ingredients using the skin for the dumpling and frozen, the skin of the torso did not break and the skin joined together The ears do not become stiff and remain elastic, so that even if a small amount of external force is applied to the frozen frozen dumplings during distribution, sales, cooking, etc., the ingredients inside will protrude or the ears will be missing. When the frozen raw dumplings are baked or steamed and cooked, the torso will not crack and the ears are not stiff and cooked properly. It has been found that cooked dumplings having an excellent appearance can be obtained. Furthermore, the present inventors have found that malt extracts having amylase activity are preferably used, and have completed the present invention based on these findings.

すなわち、本発明は、
(1) モルトエキスを添加した餃子用皮で具材を包んで凍結したことを特徴とする冷凍生餃子である。
そして、本発明は、
(2) 餃子用皮に添加したモルトエキスが、アミラーゼ活性を有するモルトエキスである前記した(1)の冷凍生餃子;
(3) モルトエキスの添加量が、餃子用皮の製造に用いた穀粉100質量部に対して0.2〜2.0質量部である前記(1)または(2)の冷凍生餃子;および、
(4) 添加したモルトエキス中のアミラーゼの量が、餃子用皮の製造に用いた穀粉100gに対して4〜40Unitである前記(2)の冷凍生餃子;
である。
That is, the present invention
(1) A frozen raw dumpling characterized by wrapping ingredients in a dumpling skin to which a malt extract is added and frozen.
And this invention,
(2) The frozen raw dumpling according to (1) above, wherein the malt extract added to the dumpling skin is a malt extract having amylase activity;
(3) The frozen raw dumpling according to (1) or (2) above, wherein the addition amount of the malt extract is 0.2 to 2.0 parts by mass with respect to 100 parts by mass of the flour used for the production of the dumpling skins; ,
(4) The frozen raw dumpling according to (2) above, wherein the amount of amylase in the added malt extract is 4 to 40 Units with respect to 100 g of flour used for the production of the dumpling skins;
It is.

さらに、本発明は、
(5) モルトエキスを添加したことを特徴とする冷凍生餃子用皮である。
そして、本発明は、
(6) モルトエキスが、アミラーゼ活性を有するモルトエキスである前記(5)の冷凍生餃子用皮;
(7) モルトエキスの添加量が、冷凍生餃子用皮の製造に用いた穀粉100質量部に対して0.2〜2.0質量部である前記(5)または(6)の冷凍生餃子用皮;および、
(8) 添加したモルトエキス中のアミラーゼの量が、冷凍生餃子用皮の製造に用いた穀粉100gに対して4〜40Unitである前記(6)の冷凍生餃子用皮;
である。
Furthermore, the present invention provides
(5) A frozen raw dumpling skin characterized by adding a malt extract.
And this invention,
(6) The frozen raw dumpling skin according to (5), wherein the malt extract is a malt extract having amylase activity;
(7) The frozen raw dumpling according to (5) or (6) above, wherein the added amount of the malt extract is 0.2 to 2.0 parts by mass with respect to 100 parts by mass of the flour used for producing the frozen raw dumpling skin. Skin; and
(8) The amount of amylase in the added malt extract is 4 to 40 Units per 100 g of flour used for the production of frozen raw dumpling skin;
It is.

本発明の冷凍生餃子は、胴部の皮が割れることがなく、しかも皮の合わさった耳部分が硬くならず、弾力性を保っているため、流通・販売時や調理時などに少々の外力を受けても、胴部の皮の割れやそれに伴う具材のはみ出し、耳部分での欠けなどの破損が生じず、良好な外観を維持することができる。
さらに、本発明の冷凍生餃子は、胴部の皮に割れが生じず、皮の合わさった耳部分が硬くなく、それによって焼いたり、蒸したりして調理したときに、中の具材がはみ出して外観不良や調理の失敗を招かず、しかも耳部分も硬くならずに、本体部分と同じように良好な状態に調理されて、外観および食感に優れる調理餃子を得ることができる。
本発明の冷凍生餃子用皮を用いることにより、前記した優れた特性を有する本発明の冷凍生餃子を円滑に製造することができる。
The frozen raw dumplings of the present invention do not break the shell of the torso, and the ear part where the skin is joined does not become hard and retains elasticity, so there is a little external force at the time of distribution, sale, cooking, etc. Even if it receives, damage, such as a crack of the skin | drum of a trunk | drum, the protrusion of the material accompanying it, and a chip | tip in an ear | edge part, does not arise, but a favorable external appearance can be maintained.
In addition, the frozen raw dumplings of the present invention have no cracks in the skin of the torso, and the ears where the skins are joined are not hard, so that the ingredients in the inside protrude when cooked by baking or steaming. Thus, it is possible to obtain cooked dumplings that are cooked in the same good state as the main body part without causing poor appearance or cooking failure, and are not stiff, and that are excellent in appearance and texture.
By using the skin for frozen raw dumplings of the present invention, the frozen raw dumplings of the present invention having the above-described excellent characteristics can be produced smoothly.

以下に本発明について詳細に説明する。
本発明の冷凍生餃子は、モルトエキスを添加した餃子用皮を用いて製造されていることが必要である。
餃子用皮に添加するモルトエキスとしては、酵素活性を有するモルトエキスおよび酵素活性を持たないモルトエキスのいずれもが使用できるが、酵素活性、特に主にアミラーゼ活性を有するモルトエキスを用いることが好ましい。アミラーゼ活性を有するモルトエキスを添加した餃子用皮を用いて具材を包んだ後に凍結すると、胴部の皮が割れず、しかも耳部分が硬くならずに弾力性を保持した冷凍生餃子を一層円滑に製造することができる。
アミラーゼ活性を有するモルトエキスは、例えば、水に浸けて発芽させた大麦(麦芽)を粉砕し、それに水を加えてアミラーゼ活性が失われない温和な温度条件(一般に30〜50℃程度)で緩く加熱して麦芽中の成分を水中に抽出した後、固形分を濾過して除き、濾液(抽出水)をアミラーゼ活性が失われない温和な温度条件(一般に30〜50℃程度)で乾燥することによって、乾燥した粉末状態で得ることができる。
The present invention is described in detail below.
The frozen raw gyoza of the present invention needs to be produced using a gyoza skin to which a malt extract has been added.
As the malt extract to be added to the dumpling skin, both a malt extract having an enzyme activity and a malt extract having no enzyme activity can be used, but it is preferable to use a malt extract having an enzyme activity, particularly an amylase activity. . When frozen after wrapping ingredients using gyoza skin with malt extract with amylase activity, the frozen skin is not broken and the ears are not stiff, and the frozen raw gyoza retains elasticity It can be manufactured smoothly.
The malt extract having amylase activity is loosened under mild temperature conditions (generally about 30 to 50 ° C.), for example, by pulverizing barley (malt) soaked in water and adding water thereto to lose the amylase activity. After heating and extracting the components in the malt into water, the solid content is filtered off and the filtrate (extracted water) is dried under mild temperature conditions (generally about 30-50 ° C.) that do not lose the amylase activity. Can be obtained in a dry powder state.

本発明の冷凍生餃子用皮に用いるアミラーゼ活性を有するモルトエキスとしては、発芽させた大麦(麦芽;モルト)から得られたエキスであって、酵素活性(主にアミラーゼ活性)を有するモルトエキスであればいずれも好適に使用でき、そのうちでも、還元力による方法で測定したときに、そのアミラーゼ活性が10〜40Unit/gのモルトエキスが、冷凍生餃子の胴部の皮の割れ防止および耳部分の硬化防止の点からより好ましく用いられる。
そのようなモルトエキスは、例えば、オリエンタル酵母工業株式会社製のモルトエキスである「ユーロモルト」(商品名)などとして市販されており、本発明ではそのような市販されている、アミラーゼ活性を有するモルトエキスをそのまま用いることができる。
なお、モルトエキスの上記したアミラーゼ活性に係る「1Unit」とは、1分間に基質(澱粉)1μmolを変化させる酵素量をいう。アミラーゼ活性は、非特許文献1に記載されている方法などに従って測定することができる。
The malt extract having an amylase activity used in the frozen raw dumpling skin of the present invention is an extract obtained from germinated barley (malt; malt), and a malt extract having enzyme activity (mainly amylase activity). Any of them can be suitably used. Among them, when measured by a method using a reducing power, a malt extract having an amylase activity of 10 to 40 Unit / g is used to prevent cracking of the shell of frozen raw dumplings and an ear part. It is more preferably used from the point of prevention of curing.
Such a malt extract is commercially available, for example, as “Euromalt” (trade name), which is a malt extract manufactured by Oriental Yeast Co., Ltd., and has such an amylase activity that is commercially available in the present invention. The malt extract can be used as it is.
“1Unit” related to the above-mentioned amylase activity of malt extract refers to the amount of enzyme that changes 1 μmol of substrate (starch) per minute. Amylase activity can be measured according to the method described in Non-Patent Document 1.

冷凍生餃子用皮におけるモルトエキスの添加量は、モルトエキスのアミラーゼ活性の程度、冷凍生餃子用皮の製造に用いる穀粉の種類や皮の配合などに応じて調整できるが、一般的には冷凍生餃子用皮の製造に用いた全穀粉の合計100質量部に対して、モルトエキス(ペーストとして)を0.2〜2質量部、特に0.1〜1.5質量部の割合で添加することが、冷凍生餃子の胴部の皮の割れ防止、耳部分の硬化防止、歩留りの向上、冷凍生餃子の製造コストなどの点から好ましい。
特に、アミラーゼ活性を有するモルトエキスを用いる場合は、添加したモルトエキス中のアミラーゼ活性の量が、餃子用皮の製造に用いた穀粉100gに対して、4〜40Unit、特に2〜30Unitになるようにすることが好ましい。
特に、モルトエキスとして前記したオリエンタル酵母工業株式会社製のモルトエキス「ユーロモルト」を用いた場合には、冷凍生餃子用皮におけるモルトエキスの添加量を前記した範囲にすることが好ましい。
冷凍生餃子用皮におけるモルトエキスの添加量が少なすぎると、冷凍生餃子の胴部の皮や耳部分が硬くなり、一方モルトエキスの添加量が多すぎると、冷凍生餃子の皮が延びてダレたものとなったり、褐色になったりし易くなる。
The amount of malt extract added to the frozen raw dumpling skin can be adjusted according to the degree of amylase activity of the malt extract, the type of flour used in the production of frozen raw dumpling skin, the skin composition, etc. The malt extract (as a paste) is added at a rate of 0.2 to 2 parts by weight, particularly 0.1 to 1.5 parts by weight, based on 100 parts by weight of the whole flour used in the production of the raw dumpling skin. It is preferable from the viewpoints of prevention of cracking of the shell of the frozen raw dumpling, prevention of hardening of the ear portion, improvement of the yield, production cost of the frozen raw dumpling.
In particular, when a malt extract having amylase activity is used, the amount of amylase activity in the added malt extract is 4 to 40 units, particularly 2 to 30 units, with respect to 100 g of flour used for the production of dumpling skin. It is preferable to make it.
In particular, when the above-described malt extract “Euromalt” manufactured by Oriental Yeast Co., Ltd. is used as the malt extract, it is preferable to add the amount of the malt extract in the frozen raw dumpling skin.
If the amount of malt extract added to the skin for frozen raw dumplings is too small, the skin and ears of the frozen raw dumplings will become hard, while if the amount of malt extract added is too large, the skin of the frozen raw dumplings will be extended. It becomes easy to become sag or brown.

本発明の冷凍生餃子用皮(以下単に「餃子用皮」ということがある)は、モルトエキスを添加する以外は、従来の餃子用皮と同様の原料、および原料配合を採用して製造することができる。
本発明の餃子用皮用の原料粉としては、例えば、強力小麦粉と薄力小麦粉との混合粉、中力小麦粉、準強力小麦粉などの小麦粉を主体とし、必要に応じてタピオカ澱粉、馬鈴薯澱粉、コーンスターチなどの澱粉類などの穀粉を添加したものを用いることができる。
The frozen raw dumpling skin of the present invention (hereinafter sometimes simply referred to as “dumpling skin”) is manufactured by employing the same raw materials and raw material blends as those of conventional dumpling skin except that a malt extract is added. be able to.
As the raw material powder for dumpling skin of the present invention, for example, mixed flour of strong wheat flour and thin wheat flour, mainly wheat flour such as medium strength flour, semi-strong wheat flour, tapioca starch, potato starch, if necessary, What added flour, such as starches, such as corn starch, can be used.

餃子用皮の製造法は特に制限されず、一般的には、上記した小麦粉を主体とする穀粉(原料粉)に、モルトエキスおよび食塩を添加し、更に適量の水を加えて混捏して生地を調製した後、その生地を適当な大きさに切断し、円形に成形することによって餃子用皮を製造する方法が採用される。
餃子用皮を製造する際の食塩の添加量は、一般に餃子用皮の製造に用いた全穀粉(原料粉)の合計100質量部に対して、0.5〜1質量部程度でよい。
また、水の添加量は、一般に餃子用皮の製造に用いられている量であればよく、通常、全穀粉(原料粉)の合計100質量部に対して、30〜40質量部でよい。
The method for producing the dumpling skin is not particularly limited. Generally, the dough is prepared by adding malt extract and salt to the above-described flour (raw material flour) mainly comprising wheat flour, and further kneading with an appropriate amount of water. Is prepared, and then the dough is cut into an appropriate size and formed into a circular shape to produce a dumpling skin.
The amount of salt added when producing the dumpling skin is generally about 0.5 to 1 part by mass with respect to 100 parts by mass of the whole flour (raw material powder) used for the production of the dumpling skin.
Moreover, the addition amount of water should just be the quantity generally used for manufacture of the skin for dumplings, and may be 30-40 mass parts normally with respect to a total of 100 mass parts of whole flour (raw material flour).

餃子用皮の製造に当たっては、上記した成分以外に、必要に応じて、油脂類(ラード、ヘットなどの動物性脂肪、各種植物油など)などの1種または2種以上を添加してもよい。
本発明の冷凍生餃子用皮は、手作業で製造しても、機械で自動的に製造しても、または手作業と機械による作業を併用して製造してもいずれでもよい。
In producing the dumpling skin, in addition to the components described above, one or more of oils and fats (animal fats such as lard and het, various vegetable oils) may be added as necessary.
The frozen raw dumpling skin according to the present invention may be manufactured manually, automatically by a machine, or manufactured by using both manual and mechanical operations.

本発明の冷凍生餃子に用いる具材の種類は特に制限されず、餃子において従来から用いられている具材のいずれもが使用できる。
限定されるものではないが、本発明の冷凍生餃子に用いることのできる具材用の材料としては、例えば、ニラ、キャベツ、白菜、タマネギ、ネギ、ニンニク、ショウガ、シイタケ、モヤシ、オクラ、シソ、タケノコ、レンコン、セロリなどの各種野菜類、豚ひき肉、合い挽き肉、牛ひき肉、鶏ひき肉などのひき肉類、エビ、イカ、タコ、カニ、ホタテ、タラ、マグロ、アサリなどの魚介類などを挙げることができる。
上記した具材用材料の1種または2種以上をみじん切りにして合せ、必要に応じてみじん切にして合せた具材用材料をさらに捏ね合せることによって、冷凍生餃子用の具材を調製する。
The kind in particular of ingredients used for the frozen raw dumplings of this invention is not restrict | limited, Any of the ingredients conventionally used in dumplings can be used.
Although not limited, the ingredients for ingredients that can be used in the frozen raw dumplings of the present invention include, for example, leek, cabbage, Chinese cabbage, onion, leek, garlic, ginger, shiitake, sprouts, okra, perilla , Bamboo shoots, lotus root, celery and other vegetables, minced pork, minced meat, ground beef, minced chicken and other meats, shrimp, squid, octopus, crab, scallops, cod, tuna, clams be able to.
Prepare ingredients for frozen raw dumplings by chopping and combining one or more of the ingredients described above and further kneading the ingredients that are chopped and combined as necessary. .

モルトエキスを添加して調製した上記の本発明の餃子用皮で具材を包んで生餃子を製造する。餃子用皮による具材の包み作業は常法にしたがって手作業または機械作業により行えばよく、特に制限されない。
次いで、具材を餃子用皮で包んで得られた生餃子を、凍結して本発明の冷凍生餃子を製造する。冷凍生餃子を製造する際の凍結温度は特に制限されないが、一般的には−30℃〜−20℃の温度に急速凍結して冷凍生餃子にした後、その冷凍生餃子を−20℃〜−15℃の温度で冷凍保存することが、食感および食味に優れ、胴部の皮の割れがなく、しかも耳部分が硬くない冷凍生餃子が円滑に得られる点から好ましい。
Raw dumplings are produced by wrapping ingredients with the above-described dumpling skin of the present invention prepared by adding a malt extract. The operation of wrapping the ingredients with the dumpling skin may be performed manually or mechanically according to a conventional method, and is not particularly limited.
Next, the raw dumplings obtained by wrapping the ingredients with the dumpling skin are frozen to produce the frozen raw dumplings of the present invention. Although the freezing temperature at the time of manufacturing frozen raw dumplings is not restrict | limited, Generally, after rapidly freezing to the temperature of -30 degreeC--20 degreeC and making frozen raw dumplings, the frozen raw dumplings are -20 degreeC- Frozen storage at a temperature of −15 ° C. is preferred from the standpoint of obtaining a frozen raw dumpling that is excellent in texture and taste, has no shell cracks, and has a hard ear.

上記により得られる本発明の冷凍生餃子は、一般に、凍結したままの状態で直接焼いたり、蒸したりすることで、胴部の皮の割れがなく、耳部分が硬くなくて、良好な外観および食感を有する焼き餃子、蒸し餃子などの調理餃子にすることができる。   The frozen raw dumplings of the present invention obtained as described above are generally baked or steamed in a frozen state, so that there is no cracking of the skin of the trunk, the ear part is not hard, and a good appearance and Cooked dumplings such as grilled dumplings and steamed dumplings having a texture can be obtained.

以下に実施例などにより本発明について具体的に説明するが、本発明は以下の実施例のものに限定されるものではない。   EXAMPLES The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited to the following examples.

《実施例1》
(1)餃子用皮の製造:
(i)中力小麦粉(日清製粉株式会社製「中飛竜」)200g、食塩1.2g、モルトエキス(オリエンタル酵素工業株式会社製「モルトエース」、アミラーゼ活性=20Unit/g)2.5gおよび水95gを混合して、室温下に竪型ミキサーを用いて低速で10分間混捏して餃子用皮の生地を調製した。
(ii)上記(i)で得られた生地を圧延して、厚さ約1.0mm、直径約80mmの餃子用皮を製造した。
Example 1
(1) Production of dumpling skin:
(I) 200 g of medium-strength wheat flour (“Nakahi Ryu” manufactured by Nisshin Flour Milling Co., Ltd.), 1.2 g of sodium chloride, 2.5 g of malt extract (“Malt Ace” manufactured by Oriental Enzyme Co., Ltd., amylase activity = 20 Unit / g) And 95 g of water was mixed, and kneaded at a low speed for 10 minutes using a vertical mixer at room temperature to prepare a dumpling skin dough.
(Ii) The dough obtained in the above (i) was rolled to produce a dumpling skin having a thickness of about 1.0 mm and a diameter of about 80 mm.

(2)具材の調製:
(i)豚挽肉400g、キャベツみじん切り400g、ニラみじん切り40g、ニンニクみじん切り8g、ショウガみじん切り6g、食塩2g、コショウ2g、ゴマ油10g、うまみ調味料2g、濃口醤油10gおよび砂糖6gを加えてよく練り合わせて餃子用の具材を調製した。
(2) Preparation of ingredients:
(I) Minced pork 400g, chopped cabbage 400g, chopped leek 40g, garlic chopped 8g, ginger chopped 6g, salt 2g, pepper 2g, sesame oil 10g, umami seasoning 2g, concentrated soy sauce 10g and sugar 6g Ingredients were prepared.

(3)冷凍生餃子の製造:
(i)上記(2)で調製した具材を、上記(1)で製造した餃子用皮の上に餃子用皮1枚につき約15gの量で載せ、常法に従って具材を皮で包み込んで生餃子をつくった。
(ii)上記(i)で得られた生餃子を、−20℃に急速凍結して冷凍生餃子を製造した後、−20℃の冷凍庫で7日間冷凍保存した。
(3) Production of frozen raw dumplings:
(I) The ingredients prepared in (2) above are placed on the dumpling skin produced in (1) in an amount of about 15 g per one dumpling skin, and the ingredients are wrapped in the skin according to a conventional method. I made fresh dumplings.
(Ii) The raw dumplings obtained in (i) above were rapidly frozen at -20 ° C to produce frozen raw dumplings, and then stored frozen in a freezer at -20 ° C for 7 days.

(4)冷凍生餃子を調理したときの評価:
上記(3)の(ii)で冷凍保存されていた冷凍生餃子を冷凍庫から取り出し、その10個をよく熱したホットプレート(200℃)上に並べ、2分間焼いた後、170mlの水を注ぎ入れ蓋をして更に8分間蒸し焼きにした。その後、蓋を取り、餃子10個の上からサラダ油15mlを回しかけてから1分間焼いて焼き餃子にした。得られた焼き餃子の品質を10名のパネラーにより下記の評価基準に従って点数評価してもらい、その平均値を採ったところ2.7点であり、胴部および耳部分の両方で食感が良好であった。
(4) Evaluation when cooking frozen raw dumplings:
Remove the frozen raw dumplings that had been frozen and stored in (ii) of (3) above from the freezer, place them on a well-heated hot plate (200 ° C), bake for 2 minutes, and pour 170 ml of water. Covered and steamed for another 8 minutes. Then, the lid was removed, and 15 ml of salad oil was sprinkled over 10 dumplings and baked for 1 minute to make baked dumplings. The quality of the baked dumplings obtained was scored by 10 panelists according to the following evaluation criteria, and the average value was 2.7. The texture was good in both the torso and the ears. Met.

[焼き餃子の品質の評価基準]
・3点:皮の耳部分と本体部分の両方が、硬すぎず且つ柔らかすぎず、適度の弾力性があって食感に優れ、胴部の皮の割れがない。
・2点:皮の本体部分は硬すぎず且つ柔らかすぎず、適度の弾力性があるが、耳部分がやや硬く食感に多少劣り、胴部の皮の割れがまれにみられる。
・1点:皮の本体部分は硬すぎず且つ柔らかすぎず、やや適度の弾力性があるが、耳部分は硬く食感に劣り、胴部の皮が割れている。
[Evaluation criteria for quality of baked dumplings]
-3 points: Both the ear part of the skin and the body part are neither too hard nor too soft, have moderate elasticity and excellent texture, and the body skin does not crack.
-2 points: The body part of the skin is neither too hard nor too soft and has moderate elasticity, but the ear part is slightly hard and slightly inferior in texture, and the skin of the trunk is rarely cracked.
-1 point: The body part of the skin is neither too hard nor too soft and has a moderate elasticity, but the ear part is hard and inferior in texture, and the skin of the trunk is cracked.

《比較例1》
(1)モルトエキスを添加しなかった以外は実施例1の(1)と同様にして餃子用皮を調製した。
(2)実施例1の(2)と同様にして具材を調製し、その具材を、上記(1)で製造した餃子用皮の上に餃子用皮1枚につき約15gの量で載せ、常法に従って具材を皮で包み込んで生餃子をつくった。
(3)上記(2)で得られた生餃子を、実施例1の(3)と同様にして急速凍結して冷凍生餃子を製造した後、−20℃の冷凍庫で7日間冷凍保存した。
(4)上記(3)で冷凍保存されていた冷凍生餃子を冷凍庫から取り出し、その10個をよく熱したホットプレート(200℃)上に並べ、2分間焼いた後、170mlの水を注ぎ入れ蓋をして更に8分間蒸し焼きにした。その後、蓋を取り、餃子10個の上からサラダ油15mlを回しかけてから1分間焼いて焼き餃子にした。得られた焼き餃子の品質を10名のパネラーにより上記の評価基準に従って点数評価してもらい、その平均値を採ったところ1.3点であった。
<< Comparative Example 1 >>
(1) A dumpling skin was prepared in the same manner as (1) of Example 1 except that no malt extract was added.
(2) Ingredients were prepared in the same manner as (2) of Example 1, and the ingredients were placed on the dumpling skin produced in (1) in an amount of about 15 g per dumpling skin. According to the usual method, the ingredients were wrapped in a skin to make raw dumplings.
(3) The raw dumplings obtained in (2) above were rapidly frozen in the same manner as in (1) of Example 1 to produce frozen raw dumplings, and then frozen and stored in a freezer at −20 ° C. for 7 days.
(4) Remove the frozen raw dumplings that have been stored frozen in (3) above from the freezer, place them on a well-heated hot plate (200 ° C.), bake for 2 minutes, and then pour 170 ml of water. Covered and steamed for another 8 minutes. Then, the lid was removed, and 15 ml of salad oil was sprinkled over 10 dumplings and baked for 1 minute to make baked dumplings. The quality of the baked dumplings obtained was scored by 10 panelists according to the above evaluation criteria, and the average value was 1.3.

《実施例2》
(1)餃子用皮の製造:
(i)強力小麦粉(日清製粉株式会社製「ミリオン」)150g、薄力小麦粉(同社製「金すずらん」)100g、食塩1.2g、モルトエキス(オリエンタル酵母工業株式会社製「モルトエース」、アミラーゼ活性=20Unit/g)2gおよび水100gを混合して、室温下に竪型ミキサーを用いて高速で4分間および低速で10分間混捏して餃子用皮の生地を調製した。
(ii)上記(i)で得られた生地を圧延して、厚さ約1.0mm、直径約80mmの餃子用皮を製造した。
(2)実施例1の(2)と同様にして具材を調製し、その具材を、上記(1)で製造した餃子用皮の上に餃子用皮1枚につき約15gの量で載せ、常法に従って具材を皮で包み込んで生餃子をつくった。
(3)上記(2)で得られた生餃子を、実施例1の(3)と同様にして急速凍結して冷凍生餃子を製造した後、−20℃の冷凍庫で7日間冷凍保存した。
(4)上記(3)で冷凍保存されていた冷凍生餃子を冷凍庫から取り出し、その10個をよく熱したホットプレート(200℃)上に並べ、2分間焼いた後、170mlの水を注ぎ入れ蓋をして更に8分間蒸し焼きにした。その後、蓋を取り、餃子10個の上からサラダ油15mlを回しかけてから1分間焼いて焼き餃子にした。得られた焼き餃子の品質を10名のパネラーにより上記の評価基準に従って点数評価してもらい、その平均値を採ったところ2.4点であった。
Example 2
(1) Production of dumpling skin:
(I) 150 g of strong wheat flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd.), 100 g of thin wheat flour (“Gold Suzuran” manufactured by the same company), 1.2 g of sodium chloride, malt extract (“Malt Ace” manufactured by Oriental Yeast Co., Ltd.) 2 g of amylase activity = 20 Unit / g) and 100 g of water were mixed, and kneaded at room temperature for 4 minutes at high speed and for 10 minutes at low speed to prepare a dumpling skin dough.
(Ii) The dough obtained in the above (i) was rolled to produce a dumpling skin having a thickness of about 1.0 mm and a diameter of about 80 mm.
(2) Ingredients were prepared in the same manner as (2) of Example 1, and the ingredients were placed on the dumpling skin produced in (1) in an amount of about 15 g per dumpling skin. According to the usual method, the ingredients were wrapped in a skin to make raw dumplings.
(3) The raw dumplings obtained in (2) above were rapidly frozen in the same manner as in (1) of Example 1 to produce frozen raw dumplings, and then frozen and stored in a freezer at −20 ° C. for 7 days.
(4) Remove the frozen raw dumplings that have been stored frozen in (3) above from the freezer, place them on a well-heated hot plate (200 ° C.), bake for 2 minutes, and then pour 170 ml of water. Covered and steamed for another 8 minutes. Then, the lid was removed, and 15 ml of salad oil was sprinkled over 10 dumplings and baked for 1 minute to make baked dumplings. The quality of the grilled dumplings obtained was scored by 10 panelists according to the above evaluation criteria, and the average value was 2.4.

実施例3
(1)実施例1の(1)で用いたモルトエキスを100℃で10分間加熱してモルトエキス中の酵素を失活させた(このときのアミラーゼ活性=0 Unit/g)。
(2)中力小麦粉(日清製粉株式会社製「中飛竜」)200g、食塩1.2g、上記(1)で得られた酵素を失活させたモルトエキス2.5gおよび水95gを混合して、室温下に竪型ミキサーを用いて低速で10分間混捏して餃子用皮の生地を調製した。この生地を圧延して、厚さ約1.0mm、直径約80mmの餃子用皮を製造した。
(3)実施例1の(2)と同様にして具材を調製し、その具材を、上記(2)で製造した餃子用皮の上に餃子用皮1枚につき約15gの量で載せ、常法に従って具材を皮で包み込んで生餃子をつくった。
(4)上記(3)で得られた生餃子を、実施例1の(3)と同様にして急速凍結して冷凍生餃子を製造した後、−20℃の冷凍庫で7日間冷凍保存した。
(5)上記(4)で冷凍保存されていた冷凍生餃子を冷凍庫から取り出し、その10個をよく熱したホットプレート(200℃)上に並べ、2分間焼いた後、170mlの水を注ぎ入れ蓋をして更に8分間蒸し焼きにした。その後、蓋を取り、餃子10個の上からサラダ油15mlを回しかけてから1分間焼いて焼き餃子にした。得られた焼き餃子の品質を10名のパネラーにより上記の評価基準に従って点数評価してもらい、その平均値を採ったところ2.2点であった。
Example 3
(1) The malt extract used in (1) of Example 1 was heated at 100 ° C. for 10 minutes to deactivate the enzyme in the malt extract (amylase activity at this time = 0 Unit / g).
(2) Mixing 200g of medium strength wheat flour (Nisshin Flour Milling Co., Ltd. “Nakahi Ryu”), 1.2g of salt, 2.5g of malt extract obtained by deactivating the enzyme obtained in (1) above and 95g of water The dough for dumplings was prepared by kneading for 10 minutes at low speed using a vertical mixer at room temperature. This dough was rolled to produce a dumpling skin having a thickness of about 1.0 mm and a diameter of about 80 mm.
(3) Ingredients are prepared in the same manner as (2) of Example 1, and the ingredients are placed on the dumpling skin produced in (2) above in an amount of about 15 g per dumpling skin. According to the usual method, the ingredients were wrapped in a skin to make raw dumplings.
(4) The raw dumplings obtained in (3) above were rapidly frozen in the same manner as in (1) of Example 1 to produce frozen raw dumplings, and then frozen and stored in a freezer at −20 ° C. for 7 days.
(5) Remove the frozen raw dumplings that have been stored frozen in (4) above from the freezer, place them on a hot plate (200 ° C) well heated, bake for 2 minutes, and then pour 170 ml of water. Covered and steamed for another 8 minutes. Then, the lid was removed, and 15 ml of salad oil was sprinkled over 10 dumplings and baked for 1 minute to make baked dumplings. The quality of the obtained grilled dumplings was scored by 10 panelists according to the above evaluation criteria, and the average value was 2.2.

《実施例
(1) 餃子用皮の製造に当たって、モルトエキス(オリエンタル酵母工業株式会社製「モルトエース」、アミラーゼ活性=20Unit/g)の添加量を下記の表1に示す量に変えた以外は、実施例1の(1)〜(3)と同じ工程を行って冷凍生餃子をつくり、−20℃で7日間冷凍保存した。
(2)上記(1)で冷凍保存されていた冷凍生餃子を冷凍庫から取り出し、その10個をよく熱したホットプレート(200℃)上に並べ、2分間焼いた後、170mlの水を注ぎ入れ蓋をして更に8分間蒸し焼きにした。その後、蓋を取り、餃子10個の上からサラダ油15mlを回しかけてから1分間焼いて焼き餃子にした。得られた焼き餃子の品質を10名のパネラーにより上記の評価基準に従って点数評価してもらい、その平均値を採ったところ、下記の表1に示すとおりであった。
Example 4
(1) In the production of dumpling skin, Examples except that the addition amount of malt extract ("Mortoace" manufactured by Oriental Yeast Co., Ltd., amylase activity = 20 Unit / g) was changed to the amount shown in Table 1 below. The same process as (1) to (3) in No. 1 was performed to prepare frozen raw dumplings, which were stored frozen at −20 ° C. for 7 days.
(2) Remove the frozen raw dumplings that have been stored frozen in (1) above from the freezer, place them on a hot plate (200 ° C) well heated, bake for 2 minutes, and then pour 170 ml of water. Covered and steamed for another 8 minutes. Then, the lid was removed, and 15 ml of salad oil was sprinkled over 10 dumplings and baked for 1 minute to make baked dumplings. The quality of the baked dumplings obtained was scored by 10 panelists in accordance with the above evaluation criteria, and the average value thereof was as shown in Table 1 below.

Figure 0004688716
Figure 0004688716

本発明の冷凍生餃子は、胴部の皮の割れがなく、また耳部分が硬くなくて耳部分での破損が生じにくく、しかも該冷凍生餃子を焼いたり、蒸したりしたときに、胴部の皮の割れがなく、耳部分が硬くならず、良好な外観および食感を呈するので、消費者は本発明の冷凍生餃子を購入して、簡単な調理で、外観および食感に優れる餃子をつくることができる。
The frozen raw dumplings of the present invention have no skin cracks on the torso, the ears are not hard and are not easily damaged at the ears, and when the frozen raw dumplings are baked or steamed, the torso No cracking of the skin, the ear part does not become hard, and it has a good appearance and texture, so consumers can purchase the frozen raw dumplings of the present invention, and the dumplings that are excellent in appearance and texture by simple cooking Can be made.

Claims (8)

モルトエキスを添加した餃子用皮で具材を包んで凍結したことを特徴とする冷凍生餃子。   A frozen raw dumpling characterized by wrapping ingredients with a gyoza peel to which a malt extract is added and frozen. 餃子用皮に添加したモルトエキスが、アミラーゼ活性を有するモルトエキスである請求項1に記載の冷凍生餃子。   The frozen raw dumpling according to claim 1, wherein the malt extract added to the dumpling skin is a malt extract having amylase activity. モルトエキスの添加量が、餃子用皮の製造に用いた穀粉100質量部に対して0.2〜2.0質量部である請求項1または2に記載の冷凍生餃子。   The frozen raw dumpling according to claim 1 or 2, wherein the addition amount of the malt extract is 0.2 to 2.0 parts by mass with respect to 100 parts by mass of the flour used for producing the dumpling skin. 添加したモルトエキス中のアミラーゼの量が、餃子用皮の製造に用いた穀粉100gに対して4〜40Unitである請求項2に記載の冷凍生餃子。   The frozen raw dumpling according to claim 2, wherein the amount of amylase in the added malt extract is 4 to 40 Units per 100 g of flour used for the production of the dumpling skin. モルトエキスを添加したことを特徴とする冷凍生餃子用皮。   A frozen raw dumpling skin characterized by adding a malt extract. モルトエキスが、アミラーゼ活性を有するモルトエキスである請求項5に記載の冷凍生餃子用皮。   The frozen raw dumpling skin according to claim 5, wherein the malt extract is a malt extract having amylase activity. モルトエキスの添加量が、冷凍生餃子用皮の製造に用いた穀粉100質量部に対して0.2〜2.0質量部である請求項5または6に記載の冷凍生餃子用皮。   The amount of addition of malt extract is 0.2-2.0 mass parts with respect to 100 mass parts of flour used for manufacture of the skin for frozen raw dumplings, The skin for frozen raw dumplings of Claim 5 or 6. 添加したモルトエキス中のアミラーゼの量が、冷凍生餃子用皮の製造に用いた穀粉100gに対して4〜40Unitである請求項6に記載の冷凍生餃子用皮。
The amount of the amylase in the added malt extract is 4-40Units with respect to 100g of flour used for manufacture of the frozen raw dumpling skin, The frozen raw dumpling skin according to claim 6.
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JPH06205688A (en) * 1992-08-17 1994-07-26 Izumi Enterp:Kk Production of fermented saccharide utilizing beer malt
JPH0731396A (en) * 1993-02-01 1995-02-03 Torigoe Seifun Kk Quality-improving agent having age-preventing and softening actions on food

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06205688A (en) * 1992-08-17 1994-07-26 Izumi Enterp:Kk Production of fermented saccharide utilizing beer malt
JPH0731396A (en) * 1993-02-01 1995-02-03 Torigoe Seifun Kk Quality-improving agent having age-preventing and softening actions on food

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