JP4753660B2 - Gyoza-like food and its manufacturing method - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a dumpling-like food in which a candy-like food and cheese are wrapped inside a dumpling skin and a method for producing the same.

  Dumpling is a food made by adding water to wheat flour and thinly stuffing it with meat (shrimp) made from meat or shrimp. Many dumplings that can be eaten in Hebei in China also serve as a staple food, and the mainstream is boiled dumplings that are thick and boiled and boiled. On the other hand, dumplings that can be eaten in Japan mainly flow into Manchuria after the war. As a characteristic of Japanese dumplings, there are few boiled dumplings, and grilled dumplings with thin skin are the mainstream.

About this Japanese dumpling, there are various variations now as a change dumpling. In addition, dumpling chilled foods and frozen foods are widely distributed, and various devices for producing dumplings that can be manufactured in a sanitary and large-scale manner by machines have been proposed (see, for example, Patent Document 1). .
Japanese Utility Model Publication No. 5-7098

  By the way, dumplings tend to have a uniform taste, but various new dumplings are born as various new products according to the diversifying tastes of modern people, but create new manufacturing equipment according to the new products However, as the new product declines, the production equipment becomes useless.

  The object of the present invention is to obtain a new food in which the condition is wrapped in gyoza skin, and in addition, the ingredients in it have a unique soft texture with a sense of unity, and this state is cooled to room temperature. The purpose is to obtain a new food that will not be damaged. Furthermore, with the aim of obtaining a production method capable of obtaining this new food, it is possible to obtain a production method that can be produced only by changing the ingredients in the dumpling production apparatus conventionally used for production. The purpose.

The dumpling-like food according to the invention described in claim 1 is a dumpling-like food that is wrapped inside a skin that is thinly stretched by kneading flour mainly composed of starch with ingredients including cheese-like food and cheese ,
The ingredients comprise a mixture of shredded crab-like food and shredded cheese;
The koji-like food is characterized in that the kneaded product mainly composed of sticky rice is frozen and then crushed into fine pieces .
In addition, as a preferable aspect, it is a method characterized by including a step of melting the rice cake-like food and cheese by primary heating after the ingredients are wrapped inside the skin.

The dumpling-like food according to the invention described in claim 2 further includes a puree material as an ingredient according to claim 1,
The rice cake-like food, cheese and puree material of the ingredients are mixed substantially uniformly.

  In addition, the puree material as a preferred embodiment is characterized in that it is mashed potato.

According to a third aspect of the present invention, there is provided a method for producing a gyoza-like food, comprising: In the manufacturing method,
The tool material, only containing a mixture of finely cheese with the finely the rice cake-like food,
The method is characterized in that the koji-like food is a kneaded product mainly composed of glutinous rice, which is then crushed and made fine .

The method for producing a dumpling-like food according to the invention described in claim 4 is a food in which the rice cake-like food according to claim 3 is a mixture of sticky rice and glutinous rice,
The method is characterized in that the ratio of sticky rice to glutinous rice is 7: 3 to 9: 1 .

In the method for producing a dumpling-like food according to the invention described in claim 5, the ingredients according to claim 3 or 4 further include a puree material in addition to the refined crab-like food and the refined cheese. It is a method characterized by being a mixture .

In addition, it is the method characterized by the pure material as a preferable aspect being mashed potato.

  The method for producing a dumpling-like food according to the invention described in claim 6 further comprises a step of oiling the dumpling-like food according to any one of claims 3 to 5 before eating. It is a method to do.

  As described above, the present invention can obtain a new food wrapped in gyoza skin, and in addition, the ingredients in it have a unique soft texture with a sense of unity. It is not impaired even when cooled to room temperature. Furthermore, a production method capable of obtaining this new food can be obtained, and a production method capable of being produced only by changing ingredients in a dumpling production apparatus conventionally used in production can be obtained. There is an effect.

  In the present invention, it is a novel food product in which the ingredients containing a candy-like food and cheese are wrapped inside a skin that is thinly spread by kneading flour mainly composed of starch. As a preferable ingredient, pure food is further included in the candy-like food and cheese, and the candy-like food, cheese and puree are mixed substantially uniformly. For this reason, the dumpling-like food of the present invention has an unprecedented new texture, i.e., the ingredients in it are a unique soft and crunchy texture that has a sense of unity with cheese and melted puree It becomes.

  The flour mainly composed of starch used in the present invention may be any material as long as it can be kneaded and thinly formed into a skin and the ingredients can be wrapped inside the skin. For example, besides wheat flour used for normal dumpling skin, buckwheat flour, rice flour, corn flour, potato starch powder, and the like can be used alone or in combination. In addition, in addition to flour, when sprinkled thinly, it also includes mixing of spices, seasonings and the like for flavoring and seasoning.

  The rice bran-like food used in the present invention is a food mainly composed of sticky rice, and is preferably a food mixed with sticky rice and glutinous rice. About ratio of sticky rice and glutinous rice, it is possible to the range of 7: 3 to 9: 1 on the basis of 8: 2. Steamed rice and glutinous rice may be steamed to form a cocoon shape, but it can be easily produced by kneading glutinous rice flour and glutinous rice flour with hot water.

  The cheese used in the present invention may be natural cheese or processed cheese, and more preferably one that melts when heated. For example, for natural cheese, fresh type cheese such as mozzarella cheese, white mold type cheese such as camembert cheese, blue mold type cheese such as gorgonzola, wash type cheese such as tareggio, chevle type cheese such as valance, gouda Examples include semi-hard type cheeses such as, and hard type cheeses such as emmental. Moreover, in process cheese, what is necessary is just a type which melts when heated.

  The puree material of the present invention refers to a vegetable, fruit, meat, fish or the like that is raw or moistened after being sufficiently heated. In addition, in the case where the moist feeling is not sufficient, it includes a mixture made with a liquid such as soup or a cream-like one so as to make it more moist. For example, onions, carrots, potatoes and the like are well boiled with soup and crushed with a mixer. More preferably, mashed potatoes obtained by grinding potatoes.

  Mashed potatoes preferably added to ingredients as a puree material in the present invention are mashed boiled or steamed potatoes, smoothed by adding milk or butter, etc., added with commercial water or milk and returned Dried powdered mashed potatoes that can be eaten alone can also be used. Further, spices and the like may be mixed into the mashed potato itself added as an ingredient. By mixing glutinous rice, glutinous rice and mashed potatoes and fusing them with heat, the soft feel is not impaired even when cooled to room temperature, and has a soft sensation.

  The ingredients of the present invention may include ingredients other than the aforementioned rice cake-like food and cheese. Moreover, it is preferably seasoned with a seasoning such as salt, mayonnaise, sugar or umami seasoning. In addition, when there is little moist feeling as a puree material, liquid and cream seasonings such as mayonnaise may be added to improve the moist feeling.

  The dumpling-like food of the present invention is produced by wrapping a mixture of finely crushed rice cake-like food and finely chopped cheese inside a skin that is thinly spread by kneading flour mainly composed of starch. In particular, in the case where the ingredients are a mixture further containing puree ingredients such as mashed potatoes in addition to the refined rice cake-like food and refined cheese, the ingredients in the dumpling production apparatus conventionally used for production There is an advantage that a manufacturing method that can be manufactured only by changing the material can be obtained.

  The blending ratio of the refined rice cake-like food in the present invention, the refined cheese, and the puree material such as mashed potato is as moist as the conventional ingredients used in the dumpling production apparatus that has been used conventionally. The formulation is such that the state can be obtained. When mashed potato is used as the puree material, for example, the ingredients in the dumpling production apparatus that has been used in the past can be obtained by making the chopped rice cake-like food: the refined cheese: the mashed potato = 5: 3: 2. It is possible to obtain a production method that can be produced only by changing the above.

  In addition, in the seasoning added to the ingredients, liquid and creamy seasonings such as mayonnaise are important because they moisten the ingredients together with the puree material, and are preferably made into a fine candy It is adjusted by changing the blending ratio of food, fine cheese and puree materials such as mashed potatoes.

  In order to obtain a unique soft and crunchy texture with a sense of unity with cheese and other ingredients that have been fined at the time of eating or when softened by primary heating before that, Make it fine. The size is preferably about 1 to 3 mm, more preferably about 2 mm. Similarly, for cheese that has been made finer, it has a unique soft and bowl-like texture that is integrated with rice cake-like foods and other ingredients that are made fine when it is softened by primary heating before eating. To get fine. The size is preferably about 1 to 3 mm, more preferably about 2 mm.

  Further, in addition to finely chopped rice cake-like food and finely chopped cheese, more preferably those containing mashed potato as puree as ingredients, the ingredients are generally mixed so that the properties of the ingredients are general dumpling ingredients Thus, it can be manufactured only by changing the ingredients in the dumpling manufacturing apparatus conventionally used.

  The production of the fine koji-like food of the present invention may be made by finely molding kneaded soft koji, but preferably, the kneaded material mainly composed of koji rice is frozen to make the koji hard and textured. It can be easily produced by making it easy to crush as a cracked state and then crushing it with a crusher. As an example, the kneaded koji is rapidly frozen at -18 ° C or lower, thawed by leaving it at 10 ° C for 2 days, then left in a refrigerator at -18 ° C for 1 day, and then slowly frozen. Thaw at room temperature and crush to about 1 to 3 mm.

  The dumpling-like food of the present invention in which ingredients are wrapped inside the skin is heated and eaten. As the heating method, it may be a grilled dumpling style, but more preferably, the surface skin becomes crispy by making it fried and fried dumpling style, and the internal ingredients are salmon and cheese Will melt and will have a unique soft and bowl-like texture with a sense of unity with mashed potatoes.

  The dumpling-like food of the present invention is preferably distributed and sold in the pre-oiling stage because the oil-boiled rice before eating can be enjoyed at home at each household. Therefore, it is possible to freeze the ingredients wrapped inside the skin and distribute and sell them as frozen foods, but to distribute and sell them as chilled foods, after the ingredients are wrapped inside the skin It is better to include a step of melting the rice cake-like food and cheese by primary heating.

  Even if it is a product that has been subjected to primary heating, even if it is a product that is not subjected to primary heating, the rice cake-like food and cheese contained in the gyoza skin are dissolved by heating with oil and mixed with mashed potato as a preferred puree material It has a unique texture when matched. Moreover, it becomes a novel food having an unprecedented texture and flavor by contrast with the crispyness of the outer skin.

  FIG. 1 is a process diagram showing the production process of an embodiment of the novel dumpling-like food of the present invention. As shown in the figure, first, glutinous rice flour and glutinous rice flour were mixed at a ratio of 8: 2, and hot water was added thereto to form a cocoon shape. In order to prevent sticking of the wrinkles, an appropriate amount of corn starch was added around the wrinkles, formed into a predetermined size, and then rapidly frozen at −18 ° C. or lower.

  The quick-frozen sputum was thawed by leaving it at 10 ° C. for 2 days, and then left in a refrigerator at −18 ° C. for 1 day to freeze slowly. The slowly frozen cocoons were thawed at room temperature and put into a size of about 1 to 3 mm using a shredder. The shredded rice cake, small pieces of cheese (about 2 mm), and mashed potato were mixed with a stirrer, and mayonnaise, salt, sugar, and umami seasoning were added thereto and further stirred.

  In addition, liquid and creamy seasonings such as mayonnaise are important in order to moisten the ingredients together with the puree material. About the combination of a persimmon, cheese, mashed potato, and mayonnaise, it can change in the range which moistens ingredients, For example, persimmon: cheese: mashed potato: mayonnaise = 4.5: 3.1: 2.1 : By making 0.3, the obtained ingredients were moist and operated sufficiently by changing only the ingredients to the production line for conventional dumpling production.

  Using a dumpling production apparatus (Toa Kogyo Co., Ltd.), a predetermined amount of the mixture was included in the dumpling skin and formed into a dumpling shape. What was shaped into the dumplings was steamed and heated (primary heating), and then cooled to 5 ° C. In this state, the mixture of rice cakes and cheese contained in the dumpling skin was fused with mashed potatoes without any discomfort. A predetermined number of cooled dumplings were put in a tray and packaged to obtain a product.

  By frying this with cooking oil at a temperature of 180 ° C, the skin of the dumplings becomes crispy, and the ingredients in it are a soft and crunchy texture that has a sense of unity with the mashed potato and the melted cheese It became. This state was not impaired even when the temperature was reduced to 20 ° C., and had a soft feeling.

It is process drawing which shows the manufacturing process of one Example of the novel dumpling-like foodstuff of this invention.

Claims (6)

A dumpling-like food that is wrapped in a skin that is thinly spread by kneading flour mainly composed of starch with ingredients including potato-like food and cheese ,
The ingredients comprise a mixture of shredded crab-like food and shredded cheese;
A dumpling-like food characterized in that the koji-like food is a kneaded product mainly composed of sticky rice, which is crushed and finely crushed . The ingredients further include puree materials,
The dumpling-like food according to claim 1, wherein the rice cake-like food, cheese, and puree are mixed together substantially uniformly. In a method for producing a dumpling-like food that is wrapped inside a skin that is thinly spread by kneading flour mainly composed of starch with ingredients including rice cake-like food and cheese,
The tool material, only containing a mixture of finely cheese with the finely the rice cake-like food,
A method for producing a dumpling-like food, characterized in that the koji-like food is a kneaded product mainly composed of sticky rice, which is then crushed and made fine . The rice cake-like food is a food that is a mixture of sticky rice and glutinous rice,
The method for producing a dumpling-like food according to claim 3, wherein the ratio of the sticky rice to the glutinous rice is 7: 3 to 9: 1 . The ingredient, in addition to the finely and minutely the rice cake-like food cheese, preparation of dumplings like food according to claim 3 or 4, characterized in that a further inclusive mixture puree material.   The method for producing a dumpling-like food according to any one of claims 3 to 5, further comprising a step of oiling the dumpling-like food before eating.

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