JP5111354B2 - Method for producing foreskin food and foreskin food - Google Patents

Method for producing foreskin food and foreskin food Download PDF

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JP5111354B2
JP5111354B2 JP2008328300A JP2008328300A JP5111354B2 JP 5111354 B2 JP5111354 B2 JP 5111354B2 JP 2008328300 A JP2008328300 A JP 2008328300A JP 2008328300 A JP2008328300 A JP 2008328300A JP 5111354 B2 JP5111354 B2 JP 5111354B2
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JP2010148395A (en
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正也 金谷
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Showa Sangyo Co Ltd
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本発明は、包皮食品の製造方法に関する。より詳しくは、加熱調理して食されるための包皮食品であって、チルド食品または冷凍食品として保存される包皮食品の製造方法、および該製造方法を用いて製造された包皮食品に関する。   The present invention relates to a method for producing a foreskin food. More specifically, the present invention relates to a method for manufacturing a foreskin food to be cooked and eaten and stored as a chilled food or a frozen food, and a foreskin food manufactured using the method.

穀粉、澱粉等を主原料として製造された生地からなる皮で各種の具材を包んで得られる包皮食品には、餃子、シュウマイ、ワンタン、包子、小龍包、ラビオリ、春巻きなどがあり、手軽に調理喫食できる中華点心、惣菜として需要が高く、多くの商品が流通している。これらの包皮食品は、流通や貯蔵の利便性を図るため、凍結された冷凍食品やチルド食品として商品化されている。あるいは、凍結工程を経て冷凍包皮食品とした後、解凍されてチルドで流通する商品としても販売されている。   Foreskin foods obtained by wrapping various ingredients with dough made from dough made mainly from flour, starch, etc., include dumplings, shumai, wonton, wrapping, small dragon wrap, ravioli, spring rolls, etc. Demand is high as a Chinese dim sum that can be cooked and prepared, and many products are in circulation. These foreskin foods are commercialized as frozen frozen foods or chilled foods for the convenience of distribution and storage. Alternatively, after being frozen through a freezing process, it is also sold as a product that is thawed and distributed in chilled form.

冷凍包皮食品や解凍されたチルド包皮食品では、凍結工程中や冷凍貯蔵、流通時に、皮部に割れ(ひびや破損)が発生することが課題となっている。例えば、比較的大きな割れが発生した餃子の一例を図4に、比較的小さな割れが発生した餃子の一例を図5に示す。このような割れが生じた商品は、食感・食味の低下を招き、割れや欠損が大きい場合には不良品となるおそれもある。流通時の衝撃による破損については、包装形態の工夫による改善が図られているが、内部の水分の凍結膨張などを原因とする衝撃とは異なる要因で割れが発生する場合も多い。特に、皮の胴部に生じる割れの抑制が重要となっている。   Frozen foreskin foods and thawed chilled foreskin foods are subject to cracking (cracking and breakage) in the skin during the freezing process, frozen storage, and distribution. For example, FIG. 4 shows an example of dumplings having relatively large cracks, and FIG. 5 shows an example of dumplings having relatively small cracks. A product with such cracks may cause a decrease in texture and taste, and may be defective if cracks or defects are large. As for breakage due to impact during distribution, improvements have been made by devising the packaging form, but cracks often occur due to factors different from impact caused by freezing and expansion of internal moisture. In particular, suppression of cracks occurring in the body of the skin is important.

また、チルド包皮食品や解凍されたチルド包皮食品では、チルド貯蔵、流通時などに、皮部分に具材から水分が移行して軟化することで、皮部分の強度が低下するとともに、外観の低下、食感・食味の低下などを招く場合がある。これを防止するためには、包皮食品の外表面への打ち粉の量を多くすることである程度の防止は考えられるが、水分量の多い具材を用いたり、薄い皮を用いたりする場合などには、打ち粉の量のみでは予防できないのが現状である。   In addition, in chilled foreskin foods and thawed chilled foreskin foods, the moisture of the skin migrates and softens during chilled storage and distribution, etc., and the strength of the skin part decreases and the appearance deteriorates. In some cases, the texture and taste may be lowered. To prevent this, a certain amount of prevention can be considered by increasing the amount of dusting on the outer surface of the foreskin food, but when using ingredients with a high moisture content or using thin skin, etc. However, the current situation is that it cannot be prevented only by the amount of dusting.

こうした背景の下、包皮食品の前記問題点を解決する技術として、種々の取り組みがなされている。例えば、特許文献1では、生餃子表面に食用油脂をコーティングすることにより、冷凍餃子の皮の部分のひび割れを防ぐ方法が提案されている。また、特許文献2には、モルトエキスを配合した餃子用皮を用いることにより、冷凍生餃子の皮部分の破損や割れを防止する方法が提案されている。しかし、これらの方法も充分なものとは言えず、更なる開発が期待されているのが実情である。   Under such circumstances, various efforts have been made as a technique for solving the above-mentioned problems of foreskin foods. For example, Patent Document 1 proposes a method of preventing cracking of the skin of frozen dumplings by coating edible fats and oils on the surface of raw dumplings. Patent Document 2 proposes a method for preventing breakage and cracking of the skin portion of frozen raw dumplings by using a dumpling skin containing a malt extract. However, these methods are not sufficient, and the fact is that further development is expected.

一方、生の包皮食品を蒸すなど具材部分に非加熱部位を残さないように完全に熱処理した冷凍包皮食品やチルド食品も一般的に流通しているが、既に一度調理された食品のため、喫食時には具材のジューシー感が低下し、生の包皮食品を調理したような美味しさを再現することは困難である。   On the other hand, frozen foreskin foods and chilled foods that have been completely heat treated so as not to leave unheated parts in the ingredients such as steaming raw foreskin food are also generally distributed, but for foods that have already been cooked once, At the time of eating, the succulent feeling of the ingredients is reduced, and it is difficult to reproduce the taste of cooking raw foreskin food.

平03−133367号公報No. 03-133367 2007−274964号公報2007-274964

上述のように、喫食時の具材のジューシー感や旨みが生の包皮食品と同等に良好でありつつ、かつ、製造工程時、貯蔵時、流通時などの前記問題点を解決し得る技術の開発が期待されている。   As mentioned above, while the juicy feeling and taste of ingredients at the time of eating are as good as raw foreskin food, the technology that can solve the above problems at the time of manufacturing process, storage, distribution etc. Development is expected.

そこで、本発明では、喫食時の具材のジューシー感や旨みが生の包皮食品と同等に良好であり、かつ、皮部分の強度を向上させることが可能な包皮食品の製造方法を提供することを主目的とする。   Therefore, the present invention provides a method for producing a foreskin food that has the juicy feeling and taste of ingredients at the time of eating as good as raw foreskin food and can improve the strength of the skin part. The main purpose.

本願発明者は、前記課題を解決するために鋭意研究した結果、包皮食品の製造工程において、所定の条件で熱処理を行うことにより皮部分の強度を向上させる技術を見出し、本発明を完成させるに至った。   As a result of earnest research to solve the above problems, the inventor of the present application has found a technique for improving the strength of the skin part by performing heat treatment under predetermined conditions in the production process of foreskin food, and to complete the present invention. It came.

即ち、本発明では、まず、チルドまたは冷凍状態で保存、流通される加熱調理包皮食品の製造方法であって、
皮で具材を包み込んで包皮食品を調製する包皮工程と、
該包皮工程を経た後に、前記具材に少なくとも熱変性を起こしていない非熱変性部位を残したまま、前記皮部分を熱処理する熱処理工程と、
を少なくとも行う包皮食品の製造方法を提供する。
本発明に係る製造方法では、具材に非熱変性部位を残すことで、具材のジューシー感や旨みの低下を防止しつつ、皮部分を熱処理することにより、皮を構成する成分である澱粉の糊化やグルテンなど蛋白質の熱変性を生じさせるものである。
本発明に係る製造方法には、前記熱処理工程を経た後に、前記包皮食品を凍結処理する凍結工程を更に行って冷凍包皮食品を製造することも可能である。
前記熱処理工程では、前記具材部分に非熱変性部位を残すことができれば、皮部分の成分や状態、厚さ、大きさ等に応じて熱処理方法の条件は自由に設定することができるが、前記具材部分の中心部の温度を55℃以下に保持した状態で、前記皮部分を熱処理することが好ましい。
また、本発明に係る製造方法には、前記熱処理工程を経た後に、前記包皮食品を冷却する冷却工程を更に行うことにより、余熱による具材部分の熱変性の進行を防ぐことも可能である。
That is, in the present invention, first, stored at chilled or frozen state, a manufacturing method of the heating cooking foreskin food product to be distributed,
A foreskin process of wrapping ingredients with skin to prepare foreskin food,
After passing through the foreskin step, a heat treatment step of heat-treating the skin portion while leaving at least a non-heat-denatured portion that has not undergone heat denaturation in the ingredients;
A method for producing a foreskin food is provided.
In the production method according to the present invention, starch that is a component constituting the skin by heat-treating the skin part while preventing a reduction in juiciness and umami of the material by leaving a non-thermally denatured part in the material. It causes heat denaturation of proteins such as gelatinization and gluten.
In the production method according to the present invention, after the heat treatment step, a frozen foreskin food can be produced by further performing a freezing step of freezing the foreskin food.
In the heat treatment step, if a non-thermally denatured part can be left in the material part, the conditions of the heat treatment method can be freely set according to the component and state of the skin part, the thickness, the size, etc. The skin portion is preferably heat-treated in a state where the temperature of the central portion of the ingredient portion is maintained at 55 ° C. or lower.
Moreover, in the manufacturing method which concerns on this invention, after passing through the said heat processing process, it is also possible to prevent the progress of the heat | fever denaturation of the ingredient part by a residual heat by further performing the cooling process which cools the said foreskin food.

本発明では、次に、皮で具材が包み込まれた包皮食品であって、
前記皮部分は、少なくとも熱変性を起こした熱変性部位を有し、
前記具材部分は、少なくとも熱変性を起こしていない非熱変性部位を有する、
チルドまたは冷凍状態で保存、流通される加熱調理包皮食品を提供する。
In the present invention, next is a foreskin food in which ingredients are wrapped with skin,
The skin part has at least a heat-denatured site that has undergone heat-denaturation,
The ingredient portion has at least a non-thermally denatured portion that has not undergone heat denaturation,
A foreskin food for cooking that is stored and distributed in a chilled or frozen state is provided.

本発明に係る製造方法を用いれば、喫食時の具材のジューシー感や旨みが生の包皮食品と同等に良好であり、かつ、皮部分の強度を向上させることが可能な包皮食品を製造することが可能である。   By using the production method according to the present invention, a foreskin food in which the succulent feeling and taste of ingredients at the time of eating are as good as raw foreskin food and the strength of the skin part can be improved is produced. It is possible.

以下、本発明を実施するための好適な形態について図面を参照しながら説明する。なお、以下に説明する実施形態は、本発明の代表的な実施形態の一例を示したものであり、これにより本発明の範囲が狭く解釈されることはない。   DESCRIPTION OF EXEMPLARY EMBODIMENTS Hereinafter, preferred embodiments for carrying out the invention will be described with reference to the drawings. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<包皮食品の製造方法>
図1は、本発明に係る包皮食品の製造方法1のフロー図である。本発明に係る包皮食品の製造方法1は、少なくとも(1)包皮工程11、(2)熱処理工程12を行う方法であり、必要に応じて、(3)凍結工程13や(4)冷却工程14を行うことも可能である。以下、各工程について、詳細に説明する。
<Method of manufacturing foreskin food>
FIG. 1 is a flowchart of a method 1 for producing foreskin food according to the present invention. The method 1 for producing foreskin food according to the present invention is a method of performing at least (1) foreskin step 11 and (2) heat treatment step 12, and (3) freezing step 13 and (4) cooling step 14 as necessary. It is also possible to perform. Hereinafter, each step will be described in detail.

(1)包皮工程11
包皮工程11は、皮で具材を包み込んで包皮食品を調製する工程である。包皮工程11において調製する包皮食品の種類は特に限定されず、穀粉、澱粉等を主原料として製造した生地からなる皮で具材を包み込んだ形態の食品であれば、あらゆるものを調製することができる。例えば、餃子、シュウマイワンタン、包子、小龍包、ラビオリ、春巻きなど、いわゆる中華点心類、中華惣菜類、などが挙げられる。
(1) Foreskin process 11
The foreskin process 11 is a process for preparing foreskin food by wrapping ingredients with skin. The kind of foreskin food to be prepared in the foreskin process 11 is not particularly limited, and any food can be prepared as long as the food is in a form in which the ingredients are wrapped with a dough made of flour, starch or the like as the main ingredient. it can. For example, so-called Chinese dim sums, Chinese side dishes, etc., such as dumplings, Shumai wonton, buns, small dragon wraps, ravioli, spring rolls and the like.

本発明に係る製造方法1に用いることができる皮の原材料は特に限定されず、一般の包皮食品に用いることが可能なものを1種または2種以上選択して用いることができる。例えば、小麦粉、大麦粉、そば粉、ライ麦粉、米粉等の穀粉類、馬鈴薯澱粉、小麦澱粉、コーンスターチ、タピオカ澱粉などの生澱粉、α化澱粉、加工澱粉類を主原料とし、その他にグルテン粉末、カードラン、卵粉、動物性タンパク質、植物性タンパク質等を挙げることができる。これらの原材料から常法によって生地を製造し、切断や型抜きして包皮食品用の皮を得る。皮には、打ち粉やコーティング剤などを適宜使用することもできる。   The raw material of the skin which can be used for the manufacturing method 1 which concerns on this invention is not specifically limited, What can be used for a general foreskin food can be used 1 type or 2 types or more. For example, wheat flour, barley flour, buckwheat flour, rye flour, rice flour and other flours, potato starch, wheat starch, corn starch, tapioca starch and other raw starch, pregelatinized starch, processed starch, and gluten powder , Curdlan, egg powder, animal protein, vegetable protein and the like. Fabrics are produced from these raw materials by a conventional method, and cut and cut to obtain skins for foreskin foods. For the leather, dusting powder, coating agent and the like can be appropriately used.

皮で包み込む具材の種類についても、特に限定されず、一般の包皮食品に用いることが可能なものを1種または2種以上選択して用いることができる。本発明の場合には、具材の全量もしくはその一部が未加熱のものを使用することが好ましい。特に肉類や魚肉類は、喫食時のジューシー感や旨み保持のため、未加熱のものを使用することが望ましい。野菜やその他のものについては、酵素失活等の目的でのブランチング熱処理を施すこと等は制約されない。   There are no particular limitations on the type of ingredients that are wrapped in the skin, and one or more of those that can be used in general foreskin foods can be selected and used. In the case of the present invention, it is preferable to use a material whose whole amount or a part thereof is not heated. In particular, it is desirable to use unheated meat and fish for maintaining a juicy feeling and umami during eating. About vegetables and other things, performing blanching heat treatment for the purpose of enzyme deactivation etc. is not restricted.

皮で具材を包み込み、熱処理工程前の生の包皮食品を調製する。包皮工程11では、得られた生の包皮食品の皮部分の表面に、打ち粉やコーティング剤などを適宜付着させることも可能である。   Wrap the ingredients with the skin and prepare the raw foreskin food before the heat treatment process. In the foreskin process 11, it is also possible to attach dusting powder, a coating agent, etc. suitably to the surface of the skin part of the obtained raw foreskin food.

(2)熱処理工程12
熱処理工程12は、包皮工程11を経た後に、具材部分に少なくとも熱変性を起こしていない非熱変性部位を残したまま、皮部分を熱処理する工程である。本発明に係る製造方法1では、皮部分の熱処理を行うにも関わらず、具材部分に非熱変性部位が残るように熱処理工程12を行うため、具材部分のジューシー感や旨みの低下を防止しつつ、皮部分の強度を向上させることに成功した。
(2) Heat treatment step 12
The heat treatment step 12 is a step of heat-treating the skin portion after leaving the foreskin step 11 while leaving at least a non-heat-denatured portion that has not been heat-denatured in the ingredient portion. In the manufacturing method 1 according to the present invention, the heat treatment step 12 is performed so that the non-thermally denatured portion remains in the ingredient portion in spite of the heat treatment of the skin portion, so that the juiciness and umami of the ingredient portion are reduced. We succeeded in improving the strength of the skin part while preventing it.

熱処理工程12における熱処理方法は、具材部分に非熱変性部位を残したまま皮部分を熱処理することができれば特に限定されず、食品の熱処理に一般的に用いることができる方法を自由に選択して用いることができる。例えば、蒸気、熱湯、熱風、遠赤外線、などによる熱処理方法が挙げられる。簡便に大量の包皮食品の皮部分を熱処理する装置としては、蒸気で対象物を直接加熱するタイプのスチーミング装置、蒸気による間接加熱装置、その他の蒸煮装置、ヒーターや熱線を有するオーブン式装置、などが挙げられる。皮部分の乾燥を防いで効率よく熱処理する装置としては、スチーミング装置が好適である。その他の装置では、皮部分が乾燥しないように調湿する、皮部分に水をかけるなどの方法を選択することが望ましい。   The heat treatment method in the heat treatment step 12 is not particularly limited as long as the skin portion can be heat treated while leaving the non-thermally denatured portion in the ingredient portion, and a method that can be generally used for heat treatment of food is freely selected. Can be used. For example, a heat treatment method using steam, hot water, hot air, far infrared rays, or the like can be given. As a device for simply heat-treating the skin part of a large amount of foreskin food, a steaming device of a type that directly heats an object with steam, an indirect heating device with steam, other steaming devices, an oven-type device having a heater or hot wire, Etc. A steaming apparatus is suitable as an apparatus for efficiently heat-treating the skin portion from drying. In other apparatuses, it is desirable to select a method such as adjusting the humidity so that the skin portion does not dry or applying water to the skin portion.

熱処理により、皮部分を構成する成分である澱粉の糊化やグルテンなど蛋白質の熱変性が起こる。この皮部分の熱変性が、皮部分の強度(皮組織の緻密さやしなやかさによる割れ・破れへの耐性)を高めて、包皮食品とした時の皮部分のひび割れや破損を抑制することが可能となると考えられる。また、熱処理により、具材部分からの水分移行による皮部分の軟化による皮部分の強度低下も防止され、外観の低下、食感・食味の低下などを防止することも可能となる。更に、従来は製造・保存・流通時の破損等を防止するために、比較的厚い皮を用いたり、具材の量や水分を減らしたりする必要があったが、本発明に係る製造方法を用いれば、皮自体の強度が向上するため、皮部分の薄皮化やソフト化、具材部分の増量、などを実現することも可能であり、皮部分や具材部分の選択・適用の幅を広げることができる。   The heat treatment causes gelatinization of starch, which is a component constituting the skin part, and heat denaturation of proteins such as gluten. This heat denaturation of the skin part increases the strength of the skin part (resistance to cracking and tearing due to the fineness and suppleness of the skin tissue), and can suppress cracking and breakage of the skin part when used as a foreskin food It is thought that it becomes. In addition, the heat treatment prevents the strength of the skin portion from being lowered due to softening of the skin portion due to moisture transfer from the ingredient portion, and it is also possible to prevent the appearance, the texture and the taste from being lowered. Furthermore, conventionally, in order to prevent damage during production, storage and distribution, it has been necessary to use a relatively thick skin or reduce the amount of ingredients and moisture, but the production method according to the present invention is If used, the strength of the skin itself is improved, so it is possible to realize thinning and softening of the skin part, increase of the ingredient part, etc. Can be spread.

皮部分への熱処理は、皮部分全体への熱処理でも、割れの発生しやすい部分(例えば耳の部分、胴部中央)のみの熱処理でも、皮部分の強度を高めて、皮部分のひび割れや破損の抑制効果を奏することができる。   The heat treatment on the skin part can be applied to the entire skin part, or only to the part where cracks are likely to occur (for example, the ear part or the center of the trunk part) to increase the strength of the skin part and crack or break the skin part. Can be suppressed.

尚、熱処理により熱変性した皮部分は、熱処理前の皮部分と比較して外観的には透明感や光沢が増し、物性的にはしなやかさが増しているので、目視と手触りによる観察で熱変性部位の有無を識別することができる。   It should be noted that the skin part heat-denatured by heat treatment is more transparent and glossy in appearance and more flexible in terms of physical properties than the skin part before heat treatment. The presence or absence of a denatured site can be identified.

熱処理条件については、皮部分の成分や状態、厚さ、大きさ、などに応じて、条件を設定することが望ましい。具体的には、具材部分に熱の影響を及ぼさない程度に熱処理時間の制御ができればよいが、そのための処理時間としては、120秒以下であることが好ましい。また、その際の温度は、例えば澱粉の糊化に着目すると、糊化開始温度とされる60℃以上から選択でき、好ましくは75℃以上である。熱処理温度の上限は特に規定されないが、皮部分の表面が焼けて硬くなったり着色したりすることがないように制御することが望ましい。一般的に焼けの始まる温度が104℃〜106℃であることから、この106℃以下であることが望ましい。   As for the heat treatment conditions, it is desirable to set the conditions in accordance with the component, state, thickness, size, etc. of the skin part. Specifically, it is sufficient that the heat treatment time can be controlled to such an extent that the material portion is not affected by heat, but the treatment time for this is preferably 120 seconds or less. Moreover, the temperature in that case can be selected from 60 degreeC or more used as gelatinization start temperature, when focusing on gelatinization of starch, for example, Preferably it is 75 degreeC or more. The upper limit of the heat treatment temperature is not particularly defined, but it is desirable to control so that the surface of the skin portion is not burnt and hardened or colored. Generally, the temperature at which burning starts is 104 ° C. to 106 ° C., and it is desirable that the temperature be 106 ° C. or lower.

熱処理条件について、具材部分の非熱変性部位に着目して設定すると、例えば、熱処理における具材部分の中心部の温度を好ましくは55℃以下、より好ましくは45℃以下に保持した状態で、これらの温度を超えない範囲で熱処理を行うと、確実に具材部分に非熱変性部位を残すことができる。具材部分に非熱変性部位が残ることにより、喫食時の具材のジューシー感や旨みが生の包皮食品と同等に良好なものとなる。なお、中心部の温度は、サンプルに温度計を挿入したり、サンプルを中心部分で切断したりすることにより、容易に測定することが可能である。   With regard to the heat treatment conditions, when focusing on the non-thermally denatured part of the material part, for example, the temperature of the central part of the material part in the heat treatment is preferably kept at 55 ° C. or less, more preferably 45 ° C. or less, When heat treatment is performed within a range not exceeding these temperatures, a non-thermally denatured portion can be reliably left in the material portion. By leaving the non-thermally denatured part in the ingredient part, the juiciness and umami of the ingredient at the time of eating become as good as the raw foreskin food. The temperature at the center can be easily measured by inserting a thermometer into the sample or cutting the sample at the center.

尚、具材部分の非熱変性部位は、皮部分を熱処理する前の具材部分と比較して熱による変色や凝固、縮みなど熱変性による組織の変化が生じていない部位を示すものである。例えば、具材に肉類を使用した場合には、変色、凝固、縮みなどの状態により、非熱変性部位の有無を識別することができる。   Note that the non-thermally denatured portion of the ingredient portion indicates a portion where the tissue has not changed due to thermal denaturation such as discoloration, solidification, and shrinkage due to heat compared to the ingredient portion before heat treatment of the skin portion. . For example, when meat is used as an ingredient, the presence or absence of a non-thermally denatured site can be identified by the state of discoloration, solidification, shrinkage, or the like.

具材部分に非熱変性部位を残す方法としては、熱処理の条件を制御することは勿論であるが、熱処理直前の具材部分の温度を制御することで、具材部分に非熱変性部位を残すことも可能である。例えば、熱処理直前の温度が10℃以下、好ましくは5℃以下で凍結しない温度(氷結点以上)に保持されるように具材部分の温度を調整することで、具材部分の熱変性を抑制することができる。   As a method of leaving the non-thermally denatured part in the ingredient part, the condition of the heat treatment is of course controlled, but by controlling the temperature of the ingredient part immediately before the heat treatment, the non-thermally denatured part is left in the ingredient part. It is also possible to leave it. For example, the temperature of the material part is adjusted so that the temperature immediately before the heat treatment is maintained at a temperature that does not freeze at 10 ° C. or less, preferably 5 ° C. or less (freezing point or more), thereby suppressing thermal denaturation of the material part. can do.

(3)凍結工程13
凍結工程13は、熱処理工程12を経た後に、包皮食品を凍結する工程である。この凍結工程13は、本発明に係る製造方法1では必須の工程ではないが、冷凍包皮食品として流通させる場合に行うことが可能である。
(3) Freezing step 13
The freezing step 13 is a step of freezing the foreskin food after passing through the heat treatment step 12. This freezing step 13 is not an essential step in the production method 1 according to the present invention, but can be performed when it is distributed as frozen foreskin food.

凍結方法は、特に限定されず、一般的な冷凍食品を製造する工程で用いられる方法を自由に選択して用いることができる。   The freezing method is not particularly limited, and a method used in a process for producing a general frozen food can be freely selected and used.

(4)冷却工程14
冷却工程14では、熱処理工程12を経た後に、包皮食品の冷却を行うことにより、包皮食品に残った余熱を除去する工程である。冷却工程14は、本発明に係る製造方法1では必須の工程ではないが、熱処理工程12で残した具材部分の非熱変性部位が、余熱によって熱処理が進行して熱変性部位と変化させないためには、好ましい工程として採用することができる。
(4) Cooling step 14
The cooling step 14 is a step of removing residual heat remaining in the foreskin food by cooling the foreskin food after passing through the heat treatment step 12. Although the cooling step 14 is not an essential step in the production method 1 according to the present invention, the non-thermally denatured portion of the ingredient portion left in the heat treatment step 12 is not changed from the heat denatured portion by the heat treatment that proceeds due to the residual heat. Can be employed as a preferred process.

冷却方法は特に限定されず、皮部分の厚さや包皮食品全体の大きさ、熱処理温度、熱処理時間、などを考慮し、自由に設定することが可能である。またその具体的方法としては、水冷、空冷、真空冷却など、食品製造で使用できる冷却工程を適宜選択することが可能である。なお、凍結工程13を行う場合には、冷却工程14は凍結処理前の予冷工程としての冷却処理と兼ねることも可能である。   The cooling method is not particularly limited, and can be set freely in consideration of the thickness of the skin part, the overall size of the foreskin food, the heat treatment temperature, the heat treatment time, and the like. Moreover, as the specific method, it is possible to select suitably the cooling process which can be used by food manufacture, such as water cooling, air cooling, and vacuum cooling. In addition, when performing the freezing process 13, the cooling process 14 can also serve as a cooling process as a pre-cooling process before the freezing process.

以上説明した本発明に係る製造方法を用いて製造した冷凍餃子の写真を、包皮食品の一例として、図2に示す。図2に示す通り、本発明に係る製造方法を用いて製造した冷凍餃子は、図4および図5に示す従来の冷凍餃子と比較すると、皮部分のひび割れや破損が全く生じていないことが分かる。   The photograph of the frozen dumpling manufactured using the manufacturing method which concerns on this invention demonstrated above is shown in FIG. 2 as an example of a foreskin food. As shown in FIG. 2, it can be seen that the frozen dumplings manufactured using the manufacturing method according to the present invention have no cracks or breakage in the skin portion compared to the conventional frozen dumplings shown in FIGS. 4 and 5. .

<包皮食品>
図3は、本発明に係る包皮食品100の一実施形態の一例をを模式的に示す模式断面図である。本発明に係る包皮食品は、大別して、皮部分101と、具材部分102と、からなり、皮部分101で具材部分102を包み込んだ形態をなすもので、加熱調理して食されるための食品である。
<Foreskin food>
FIG. 3 is a schematic cross-sectional view schematically showing an example of an embodiment of the foreskin food 100 according to the present invention. The foreskin food according to the present invention is roughly divided into a skin portion 101 and an ingredient portion 102, and the skin portion 101 wraps the ingredient portion 102 and is cooked and eaten. Food.

本発明に係る包皮食品100を構成する皮部分101は、少なくとも熱変性を起こした熱変性部位を有する。図3に示す実施形態では、皮部分101全体が熱変性したもの、即ち、皮部分101全体が熱変性部位であるものを一例として挙げているが、これに限定されず、例えば、図示しないが、割れの発生しやすい部分(例えば耳の部分、胴部中央)のみが熱変性されたものも、本発明の範囲に含有する。なお、皮部分101の原材料は、前述した製造方法1に用いることができるものと同一であるため、ここでは詳細説明を省略する。   The skin portion 101 constituting the foreskin food 100 according to the present invention has at least a heat-denatured part that has undergone heat-denaturation. In the embodiment shown in FIG. 3, a case where the entire skin portion 101 is heat-denatured, that is, a case where the entire skin portion 101 is a heat-denatured portion is given as an example, but the present invention is not limited to this. In addition, those in which only cracked portions (for example, the ear portion and the trunk center) are heat-denatured are also included in the scope of the present invention. In addition, since the raw material of the skin part 101 is the same as what can be used for the manufacturing method 1 mentioned above, detailed description is abbreviate | omitted here.

皮部分101が有する熱変性部位では、皮部分101を構成する成分である澱粉の糊化やグルテンなどの蛋白質の熱変性が起こる。この皮部分101の熱変性部位が、皮部分101の強度(皮組織の緻密さやしなやかさによる割れ・破れへの耐性)を高めて、包皮食品とした時の皮部分101のひび割れや破損を抑制すると考えられる。また、熱処理により、具材部分102からの水分移行による皮部分101の強度低下も防止され、外観の低下、食感・食味の低下などを防止する。更に、従来は製造・保存・流通時の破損等を防止するために、比較的厚い皮を用いたり、具材の量や水分を減らしたりする必要があったが、本発明に係る包皮食品100は、皮部分101自体の強度が高いため、皮部分101の薄皮化やソフト化、具材部分102の増量、などを実現することも可能であり、皮部分101や具材部分102の選択・適用の幅を広げることができる。   In the heat denaturation site | part which the skin part 101 has, gelatinization of starch which is a component which comprises the skin part 101, and heat denaturation of proteins, such as gluten, occur. This heat-denatured part of the skin part 101 increases the strength of the skin part 101 (resistance to cracking and tearing due to the denseness and suppleness of the skin tissue) and suppresses cracking and breakage of the skin part 101 when used as a foreskin food. I think that. In addition, the heat treatment prevents a decrease in strength of the skin portion 101 due to moisture transfer from the ingredient portion 102, and prevents a decrease in appearance, a decrease in texture and taste, and the like. Further, conventionally, in order to prevent damage during production, storage, and distribution, it has been necessary to use a relatively thick skin, or to reduce the amount of ingredients and moisture, but the foreskin food 100 according to the present invention Since the strength of the skin portion 101 itself is high, the skin portion 101 can be thinned and softened, the amount of the ingredient portion 102 can be increased, and the like. The range of application can be expanded.

本発明に係る包皮食品100を構成する具材部分102は、少なくとも熱変性を起こしていない非熱変性部位1021を有する。図3に示す実施形態では、図3の中心部に非熱変性部位1021を有する。これは、本実施形態では、皮部分101を熱変性させる加熱処理の際、あるいは、加熱処理後の余熱により、具材部分102の皮部分101付近が熱変性を起こし、熱変性部1022となっている例である。本発明では、具材部分102に少なくとも非熱変性部位1021を有していれば、図3に示す実施形態に限らず、具材部分102全体が全く熱変性していないもの、即ち、具材部分102全体が非熱変性部位1021であるものも、本発明の範囲に含有する。   The ingredient part 102 which comprises the foreskin food 100 which concerns on this invention has the non-heat-denaturing site | part 1021 which has not raise | generated the heat denaturation at least. In the embodiment shown in FIG. 3, a non-thermally denatured portion 1021 is provided at the center of FIG. In the present embodiment, this is due to heat denaturation in the vicinity of the skin portion 101 of the material portion 102 during heat treatment for heat denaturation of the skin portion 101 or due to residual heat after the heat treatment, thereby forming a heat denaturation portion 1022. This is an example. In the present invention, as long as the material portion 102 has at least the non-thermally denatured portion 1021, the material portion 102 as a whole is not thermally denatured at all, not limited to the embodiment shown in FIG. Those in which the entire portion 102 is the non-thermally denatured portion 1021 are also included in the scope of the present invention.

本発明に係る包皮食品100は、具材部分102が非熱変性部位1021を有することにより、喫食時の具材のジューシー感や旨みが生の包皮食品と同等に良好である。なお、具材部分102の種類は、前述した製造方法1に用いることができるものと同一であるため、ここでは詳細説明を省略する。   In the foreskin food 100 according to the present invention, the ingredient portion 102 has the non-thermally denatured portion 1021, so that the succulent feeling and taste of the ingredient at the time of eating are as good as the raw foreskin food. In addition, since the kind of material part 102 is the same as what can be used for the manufacturing method 1 mentioned above, detailed description is abbreviate | omitted here.

以上説明した本発明に係る包皮食品100は、冷凍状態で保存、流通される冷凍食品に適用することが可能である。また、冷凍状態で保存、流通された冷凍食品を販売前に解凍するチルド食品に適用することも可能である。更に、チルド状態で保存、流通されるチルド食品に適用することも可能である。   The foreskin food 100 according to the present invention described above can be applied to frozen food stored and distributed in a frozen state. Moreover, it is also possible to apply to the chilled food which thaws the frozen food preserve | saved and distributed in the frozen state before sale. Further, it can be applied to chilled foods stored and distributed in a chilled state.

実施例1では、包皮食品の一例として冷凍餃子を用いて、熱処理工程の効果を検討した。熱処理工程の一例としては、ボックス型スチーミング装置を用いた。   In Example 1, the effect of the heat treatment process was examined using frozen dumplings as an example of foreskin food. As an example of the heat treatment step, a box type steaming apparatus was used.

(1)包皮食品(餃子)の調製(包皮工程)
中華麺用小麦粉50部、日本麺用小麦粉50部、乳化油脂製剤1部、並塩1部、加水36部の配合で麺用ミキサーを使用して餃子皮用生地とし、製麺機を使用して餃子皮(直径90mm、皮厚み0.7mm)を製造した。豚ひき肉28部、野菜(キャベツ、にら、にんにく)64部、醤油2部、個状植物性たんぱく質2部、みりん1部、ごま油1部、ラード1部、調味料1部、の配合で餃子用具材を製造した。皮と具材をそれぞれ餃子成形機にセットして1個、約20gの生餃子を調製した。餃子用耐熱トレーに生餃子を10個収納したもの1セットとして、各10セット(100個)ずつ用意した。なお、熱処理前の具材温度は5℃であった。
尚、本実施例では、皮部の強度向上効果をを凍結処理による割れの発生度合いで確認する目的から、比較的割れが発生し易い条件(皮、具材)を選択した。
(1) Preparation of foreskin food (gyoza) (foreskin process)
Mixing 50 parts of Chinese noodle flour, 50 parts of Japanese noodle flour, 1 part of emulsified oil / fat preparation, 1 part of normal salt and 36 parts of water to make a dough for dumpling skin using a mixer for noodles, using a noodle making machine A dumpling skin (diameter 90 mm, skin thickness 0.7 mm) was produced. Gyoza with 28 parts of ground pork, 64 parts of vegetables (cabbage, leek, garlic), 2 parts of soy sauce, 2 parts of individual vegetable protein, 1 part of mirin, 1 part of sesame oil, 1 part of lard, 1 part of seasoning Equipment materials were manufactured. Each skin and ingredients were set in a gyoza molding machine to prepare about 20 g of raw gyoza. Ten sets (100 pieces) each were prepared as one set containing 10 raw dumplings in a heat-resistant tray for dumplings. In addition, the material temperature before heat processing was 5 degreeC.
In this example, the condition (skin, material) where cracks are relatively likely to occur was selected for the purpose of confirming the strength improvement effect of the skin by the degree of occurrence of cracks caused by the freezing treatment.

(2)包皮食品(餃子)の熱処理(熱処理工程)
前記で調製した各生餃子を、ボックス型スチーミング装置(熱処理機)を使用して熱処理を行った。庫内設定温度は、75℃、98℃でそれぞれ行なった。熱処理時間は、表4および表5に示すように、各サンプルをそれぞれ0秒間〜240秒間の範囲で行なった。熱処理直後に10個の餃子の具材中心部の温度を測定し、その平均を求めた。
(2) Heat treatment (heat treatment process) of foreskin food (gyoza)
Each raw dumpling prepared above was heat-treated using a box-type steaming device (heat treatment machine). The chamber set temperatures were 75 ° C. and 98 ° C., respectively. As shown in Tables 4 and 5, the heat treatment time was 0 to 240 seconds for each sample. Immediately after the heat treatment, the temperature at the center of the ingredients of the 10 dumplings was measured and the average was determined.

(3)包皮食品(餃子)の冷却および凍結(冷却工程、凍結工程)
前記で熱処理した包皮食品に水を噴霧して風冷装置により冷却し、エアーブラスト式迅速凍結装置を使用して凍結処理を行い、冷凍包皮食品を得た。
(3) Cooling and freezing of foreskin food (gyoza) (cooling process, freezing process)
Water was sprayed on the foreskin food heat-treated as described above, cooled by an air cooling device, and subjected to a freezing treatment using an air blast type quick freezing device to obtain a frozen foreskin food.

(4)割れ・破損の確認
前記で製造した冷凍包皮食品(餃子)を、−20℃の冷凍庫で1週間保管した後、皮部の割れ・破損の発生個数(100個当りの割れ発生個数)を確認した。
(4) Confirmation of crack / breakage After the frozen foreskin food (dumplings) produced above was stored in a freezer at −20 ° C. for 1 week, the number of cracks / breakage in the skin (number of cracks generated per 100 pieces) It was confirmed.

(5)皮の熱変性部位、および具材の非熱変性部位の確認
前記で割れ・破損の確認をした冷凍包皮食品のうち10個のサンプルを自然解凍し、中央部を縦に切断して2分割し、皮の状態の変化(特に熱処理0秒のサンプル1(表5の場合はサンプル14)と比較して、目視での透明感、光沢と手触りのしなやかさから、皮が熱変性しているか観察)、および具材の状態の変化(特に熱処理0秒のサンプル1(表5の場合はサンプル14)と比較して肉が変色している部位があるか観察)を、下記表1および表2に示す基準で観察した。なお、△以上であれば、皮部に熱変性部位あり、具材部には非熱変性部位ありと判断した。
(5) Confirmation of heat denatured part of skin and non-heat denatured part of ingredients Ten samples of the frozen foreskin food that has been confirmed to be cracked / damaged as described above are naturally thawed, and the center part is cut vertically. Compared with changes in skin condition (particularly sample 1 with heat treatment of 0 seconds (sample 14 in the case of Table 5)), the skin was thermally denatured due to its visual transparency, gloss and suppleness to the touch. Table 1 below shows changes in the state of the ingredients (especially, observation of whether there is a portion where the meat is discolored compared to Sample 1 (sample 14 in the case of Table 5) after heat treatment 0 seconds). And the criteria shown in Table 2. In addition, if it was more than (triangle | delta), it was judged that there existed a heat | fever modification | denaturation site | part in a skin part and there existed a non-heat modification | denaturation part in an ingredient part.

(6)官能評価
前記で製造した冷凍包皮食品(餃子)のうち、解凍していない10個の包皮食品(餃子)を用いて官能評価を行った。官能評価は、生餃子である熱処理0秒のサンプル1(表5の場合はサンプル14)と比較したときの具材のジューシー感や旨みを中心とした包皮食品の美味しさについて下記表3に示す基準で行った。本発明では、△以上の評価が、本発明における目的を達成すると判断した。
(6) Sensory evaluation Among the frozen foreskin food (dumplings) produced above, sensory evaluation was performed using ten foreskin foods (dumplings) that had not been thawed. The sensory evaluation is shown in Table 3 below for the deliciousness of the foreskin food with a focus on the juiciness and taste of ingredients when compared with Sample 1 (sample 14 in the case of Table 5) of heat treated 0 seconds which is raw dumplings. Performed by standard. In the present invention, it was judged that an evaluation of Δ or more achieved the object in the present invention.

(7)結果
熱処理条件75℃での結果を表4に、熱処理条件98℃での結果を表5にそれぞれ示す。
(7) Results Table 4 shows the results under the heat treatment conditions of 75 ° C, and Table 5 shows the results under the heat treatment conditions of 98 ° C.

表4および表5に示す通り、皮に熱変性部位が認められるサンプル3〜13(表4)、サンプル16〜26(表5)については、割れ発生数が顕著に減少することが分かった。また、具材に非熱変性部位が認められるサンプル2〜11(表4)、サンプル15〜23(表5)については、官能評価で概ね良好な評価を示した。特に、肉変色がほとんどないサンプル2〜5(表4)、サンプル15〜18(表5)、即ち、具材部分のほとんどが非熱変性部位であるものは、官能評価において生餃子と同等の評価を示した。   As shown in Tables 4 and 5, it was found that the number of cracks generated was remarkably reduced in Samples 3 to 13 (Table 4) and Samples 16 to 26 (Table 5) in which heat denaturation sites were observed in the skin. Moreover, about the samples 2-11 (Table 4) and the samples 15-23 (Table 5) by which a non-heat-denaturing site | part is recognized by ingredients, generally favorable evaluation was shown by sensory evaluation. In particular, Samples 2 to 5 (Table 4) and Samples 15 to 18 (Table 5) that have almost no discoloration of meat, that is, those in which most of the ingredients are non-thermally denatured parts are equivalent to raw dumplings in sensory evaluation. Evaluation was shown.

具材の中心部温度に着目すると、中心温度が55℃以下のサンプル2〜10(表4)、サンプル15〜23(表5)について、具材の非熱変性部位が認められ、官能評価についても良好な評価を示すことが分かった。   Focusing on the temperature at the center of the ingredients, non-thermally denatured parts of the ingredients were observed for Samples 2 to 10 (Table 4) and Samples 15 to 23 (Table 5) with a center temperature of 55 ° C. or less, and sensory evaluation Was also found to show good evaluation.

以上、実施例1の結果から、皮の割れ・破損を防止するためには、皮に熱変性部位が必須であること、生食品を調理したときのようなジューシー感や旨みを残すには、具材に非熱変性部位が必須であることが分かった。   As described above, from the results of Example 1, in order to prevent cracking and breakage of the skin, it is essential to have a heat-denatured part in the skin, to leave a juicy feeling and umami like when cooking raw food, It was found that non-thermally denatured sites are essential for the ingredients.

また、具材に非熱変性部位を残すためには、具材の中心部温度を55℃以下に保持した状態で熱処理を行うことが好ましいことも分かった。   It was also found that in order to leave a non-thermally denatured part in the ingredient, it is preferable to perform the heat treatment in a state where the temperature of the central part of the ingredient is maintained at 55 ° C. or lower.

更に、熱処理温度にもよるが、熱処理時間は5〜90秒が好適であることが分かった。   Furthermore, although depending on the heat treatment temperature, it was found that the heat treatment time is preferably 5 to 90 seconds.

実施例2では、熱処理工程の一例としてトンネル型赤外線熱処理装置を用いた場合における熱処理工程の効果を検討した。   In Example 2, the effect of the heat treatment process in the case of using a tunnel type infrared heat treatment apparatus as an example of the heat treatment process was examined.

(1)包皮食品(餃子)の調製(包皮工程)
中華麺用小麦粉50部、日本麺用小麦粉40部、タピオカ澱粉10部、卵白粉0.5部、粉末グルテン1部、乳化油脂製剤1部、並塩1部、加水38部の配合で麺用ミキサーを使用して、餃子皮用生地を製造し、別に用意した実施例1と同様の具材を餃子製造機にセットして1個あたり、約40gの生餃子を製造した。
(1) Preparation of foreskin food (gyoza) (foreskin process)
For noodles containing 50 parts of Chinese noodle flour, 40 parts of Japanese noodle flour, 10 parts of tapioca starch, 0.5 parts of egg white powder, 1 part of powdered gluten, 1 part of emulsified oil and fat preparation, 1 part of normal salt, and 38 parts of water Using a mixer, a dumpling skin dough was manufactured, and separately prepared ingredients similar to Example 1 were set in a dumpling manufacturing machine to produce about 40 g of raw dumplings per piece.

(2)包皮食品(餃子)の熱処理(熱処理工程)
前記で調製した各生餃子を、ネットコンベヤ搬送式のトンネル型赤外線熱処理装置を使用して熱処理を行った。トンネル庫内設定温度は、75℃、90℃でそれぞれ行なった。熱処理時間は、表6および表7に示すように、各サンプルをそれぞれ0秒間〜210秒間の範囲で行なった。熱処理直後に10個の餃子の具材中心部の温度を測定し、その平均を求めた。なお、皮の乾燥を抑制するため、熱処理前に水噴霧を行った。
(2) Heat treatment (heat treatment process) of foreskin food (gyoza)
Each raw dumpling prepared above was heat-treated using a net-type conveyor-type tunnel-type infrared heat treatment apparatus. The set temperature inside the tunnel was 75 ° C. and 90 ° C., respectively. As shown in Table 6 and Table 7, the heat treatment time was 0 to 210 seconds for each sample. Immediately after the heat treatment, the temperature at the center of the ingredients of the 10 dumplings was measured and the average was determined. In addition, in order to suppress drying of the skin, water spraying was performed before the heat treatment.

(3)包皮食品(餃子)の冷却および凍結(冷却工程、凍結工程)
前記実施例1と同様の方法を用いて、冷却、凍結処理を行い、冷凍包皮食品を得た。
(3) Cooling and freezing of foreskin food (gyoza) (cooling process, freezing process)
Using the same method as in Example 1, cooling and freezing treatment were performed to obtain a frozen foreskin food.

(4)各評価
前記実施例1と同様の方法および基準で、割れ・破損の確認、皮の熱変性部位および具材の非熱変性部位の確認、官能評価を行った。
(4) Each evaluation By the same method and standard as the said Example 1, confirmation of a crack and breakage, confirmation of the heat denaturation site | part of a skin, and the non-thermal denaturation site | part of an ingredient, and sensory evaluation were performed.

(5)結果
熱処理条件75℃での結果を表6に、熱処理条件90℃での結果を表7にそれぞれ示す。
(5) Results Table 6 shows the results under the heat treatment conditions of 75 ° C, and Table 7 shows the results under the heat treatment conditions of 90 ° C.

表6および表7に示す通り、皮に熱変性部位が認められるサンプル29〜35(表6)、サンプル37〜44(表7)については、割れ発生数が顕著に減少することが分かった。また、具材に非熱変性部位が認められるサンプル28〜34(表6)、サンプル37〜42(表7)については、官能評価で概ね良好な評価を示したが、サンプル34(表6)は、皮の耳部分や脇部等に乾燥したと見られる箇所が発生し、皮部の食感の点が若干劣っていた。   As shown in Tables 6 and 7, it was found that the number of cracks generated was remarkably reduced in Samples 29 to 35 (Table 6) and Samples 37 to 44 (Table 7) in which heat denaturation sites were observed in the skin. Moreover, about the samples 28-34 (Table 6) and the samples 37-42 (Table 7) by which a non-heat-denaturing site | part is recognized by ingredients, although general favorable evaluation was shown by sensory evaluation, the sample 34 (Table 6) In the skin, there were spots that appeared to be dry on the ears and side portions of the skin, and the texture of the skin was slightly inferior.

以上、実施例2の結果から、赤外線熱処理を行った場合であっても実施例1と同様、皮の割れ・破損を防止するためには、皮に熱変性部位が必須であること、生食品を調理したときのようなジューシー感や旨みを残すには、具材に非熱変性部位が必須であることが分かった。   As described above, from the results of Example 2, even in the case of performing infrared heat treatment, as in Example 1, in order to prevent cracking / breakage of the skin, it is essential to have a heat-denatured part in the skin, In order to leave the succulent feeling and umami like when cooking, it was found that non-thermally denatured parts are essential in the ingredients.

また、具材に非熱変性部位を残すためには、具材の中心部温度を55℃以下に保ったまま熱処理を行うことが好ましいことも分かった。   It was also found that in order to leave a non-thermally denatured part in the ingredient, it is preferable to perform heat treatment while keeping the central temperature of the ingredient at 55 ° C. or lower.

更に、熱処理温度にもよるが、熱処理時間は20〜120秒が好適であることが分かった。   Furthermore, although depending on the heat treatment temperature, it was found that the heat treatment time is preferably 20 to 120 seconds.

実施例3では、本発明に係る製造方法を用いて製造した冷凍餃子と、一般の方法で製造した冷凍餃子に関し、冷凍保管における割れ・破損の観察、調理後の官能評価を行った。   In Example 3, the frozen dumplings manufactured using the manufacturing method according to the present invention and the frozen dumplings manufactured by a general method were subjected to observation of cracks / damage in frozen storage and sensory evaluation after cooking.

(1)冷凍餃子の製造
準強力小麦粉部、並塩1部、加水36部の配合で、製麺機で生餃子皮(直径90mm、皮厚み0.7mm)を製造した。豚ひき肉28部、野菜(キャベツ、にら、にんにく)64部、醤油2部、粒状植物性たんぱく質2部、みりん1部、ごま油1部、ラード1部、調味料1部、の配合で餃子用具材を製造した。
(1) Manufacture of frozen dumplings Raw dumpling skin (diameter 90 mm, skin thickness 0.7 mm) was manufactured by a noodle making machine with a combination of quasi-strong wheat flour part, normal salt 1 part, and water 36 parts. A dumpling tool with 28 parts of ground pork, 64 parts of vegetables (cabbage, leek, garlic), 2 parts of soy sauce, 2 parts of granular vegetable protein, 1 part of mirin, 1 part of sesame oil, 1 part of lard, 1 part of seasoning The material was manufactured.

前記で製造した生餃子皮と餃子用具材を、それぞれ餃子成形機にセットして1個約20gの生餃子を220個程度製造した。ここで得られた生餃子を樹脂製トレー(10個入れ用)に入れ、20セット用意した。   The raw dumpling skin and the dumpling ingredients prepared above were each set in a dumpling molding machine to produce about 220 pieces of about 20 g of raw dumplings. The raw dumplings obtained here were put in a resin tray (for 10 pieces) and 20 sets were prepared.

このうち10セットを、蒸気式熱処理装置で90℃の条件で、15秒間処理した後、冷水を噴霧、風冷装置予備冷却し、その後、急速凍結装置にて餃子を凍結して冷凍生餃子を製造した。また、残り10セットをそのまま急速凍結装置にて凍結して冷凍餃子を製造した。   Ten sets of these were treated with a steam heat treatment device at 90 ° C. for 15 seconds, sprayed with cold water, precooled with an air-cooling device, and then frozen in a quick freezing device to freeze frozen raw dumplings. Manufactured. The remaining 10 sets were frozen as they were in a quick freezing apparatus to produce frozen dumplings.

(2)冷凍保管後の割れ・破損の観察および結果
前記で製造したそれぞれの冷凍生餃子を−20℃の冷凍庫で1週間保管した後、割れ・破損の発生を観察した。
(2) Observation and result of cracking / breakage after freezing storage Each frozen raw dumpling produced as described above was stored in a freezer at −20 ° C. for 1 week, and then occurrence of cracking / breakage was observed.

本発明に係る製造方法(熱処理あり)を用いて製造した冷凍餃子の割れ発生数は、0個であった。一方、従来の製造方法(熱処理なし)を用いて製造した冷凍餃子の割れ発生数は、79個にひび割れが発生していた。   The number of cracks generated in the frozen dumplings produced using the production method (with heat treatment) according to the present invention was zero. On the other hand, the number of cracks generated in the frozen dumplings manufactured using the conventional manufacturing method (without heat treatment) was 79.

(3)調理後の官能評価および結果
本発明に係る製造方法(熱処理あり)を用いて製造した冷凍餃子と、従来の製造方法(熱処理なし)を用いて製造した冷凍餃子のうちひび割れの発生していない冷凍餃子と、別に用意した生餃子と、を用いて餃子焼成機で焼成調理し官能評価を実施した。
(3) Sensory evaluation after cooking and results Cracking occurred in frozen dumplings manufactured using the manufacturing method according to the present invention (with heat treatment) and frozen dumplings manufactured using the conventional manufacturing method (without heat treatment). The frozen dumplings that were not used and the freshly prepared dumplings were baked and cooked in a dumpling baking machine and subjected to sensory evaluation.

本発明に係る製造方法(熱処理あり)を用いて製造した冷凍餃子は、生餃子と同等のジューシー感、食感を呈した。一方、従来の製造方法(熱処理なし)を用いて製造した冷凍餃子は、ジューシー感は残っているものの、皮部の耳が乾燥して硬くなり、食感の点では生餃子より劣るものであった。   The frozen dumplings manufactured using the manufacturing method (with heat treatment) according to the present invention exhibited the same juicy feeling and texture as raw dumplings. On the other hand, frozen dumplings manufactured using the conventional manufacturing method (without heat treatment) have a juicy feeling, but the ears of the skin become dry and hard, which is inferior to raw dumplings in terms of texture. It was.

実施例4では、本発明に係る製造方法を用いて製造した冷凍ワンタンと、一般の方法で製造した冷凍ワンタンに関し、冷凍保管における割れ・破損の観察、調理後の官能評価を行った。   In Example 4, with respect to the frozen wonton manufactured using the manufacturing method according to the present invention and the frozen wonton manufactured using a general method, observation of cracks / breakage in frozen storage and sensory evaluation after cooking were performed.

(1)冷凍ワンタンの製造
準強力小麦粉部、並塩1部、粉末かんすい0.4部、くちなし色素適宜量、加水36部の配合で製麺機においてワンタン皮用麺帯を製造した。豚鶏合い挽肉60部、玉ねぎ30部、調味料類4部、澱粉4部、ラード2部の配合でワンタン用具材を製造した。
(1) Production of Frozen Wonton A noodle band for Wonton skin was produced in a noodle making machine with a combination of semi-strong wheat flour part, 1 part of average salt, 0.4 part of powdered rice cake, appropriate amount of crumbless pigment, and 36 parts of water. Wonton ingredients were prepared by blending 60 parts of minced pork, 30 parts onions, 4 parts seasonings, 4 parts starch and 2 parts lard.

前記で製造したワンタン皮(7cm×8cm、皮厚0.6mm)に具材を包み約8gの生ワンタンを220個程度製造した。このうち10個ずつ10セットを、具材部分が重なり合わないように熱処理機のネットコンベヤに置き、熱処理装置(蒸気配管からの加湿生蒸気を上下左右より噴射方式)で3秒間噴射した。その後、水噴霧し、冷却装置で急冷し、急速凍結装置にて凍結して冷凍生ワンタンを製造した。   About 220 pieces of raw wonton of about 8 g were produced by wrapping the ingredients in the wonton skin (7 cm × 8 cm, skin thickness 0.6 mm) produced above. Of these, 10 sets of 10 pieces were placed on a net conveyor of a heat treatment machine so that the ingredients did not overlap, and were sprayed for 3 seconds with a heat treatment apparatus (humidified live steam from the top and bottom, right and left was sprayed). Then, water spray was carried out, it rapidly_cool | quenched with the cooling device, it frozen with the quick freezing apparatus, and the frozen raw wonton was manufactured.

残りの10個10セットを、前記で製造した冷凍生ワンタンと同形態となるように重ねて急速凍結装置にセットし、冷凍生ワンタンを製造した。   The remaining 10 pieces of 10 sets were stacked in the quick freezing apparatus so as to be in the same form as the frozen raw wonton produced above, to produce frozen fresh wonton.

(2)冷凍保管後の割れ・破損の観察および結果
前記で製造したそれぞれの冷凍ワンタンを冷凍保管し、1週間後に外観を観察した。
(2) Observation and result of cracking / breakage after frozen storage Each frozen wonton produced above was stored frozen, and the appearance was observed after 1 week.

本発明に係る製造方法(熱処理あり)を用いて製造した冷凍ワンタンの割れ発生数は、0個であった。一方、従来の製造方法(熱処理なし)を用いて製造した冷凍ワンタンの割れ発生数は、39個(全セット)にひび割れが発生していた。また、従来の製造方法(熱処理なし)を用いて製造した冷凍ワンタンは、凍結時および冷凍保存中に乾燥したと思われる白墨上の変色が全セットの部分的な箇所に発生していたが、本発明に係る製造方法(熱処理あり)を用いて製造した冷凍ワンタンは、変色がなく良好な外観であった。   The number of cracks generated in the frozen wonton produced using the production method (with heat treatment) according to the present invention was zero. On the other hand, the number of cracks generated in the frozen wonton manufactured using the conventional manufacturing method (without heat treatment) was 39 (all sets). In addition, the frozen wonton manufactured using the conventional manufacturing method (without heat treatment) had discoloration on the black ink that appeared to have dried during freezing and frozen storage. The frozen wonton produced using the production method (with heat treatment) according to the present invention had no discoloration and had a good appearance.

(3)調理後の官能評価および結果
本発明に係る製造方法(熱処理あり)を用いて製造した冷凍ワンタンと、従来の製造方法(熱処理なし)を用いて製造した冷凍ワンタンのうちひび割れの発生していない冷凍ワンタンと、別に用意した生ワンタンと、を用いて茹で調理し官能評価を実施した。
(3) Sensory evaluation and results after cooking Cracking occurred between frozen wonton manufactured using the manufacturing method according to the present invention (with heat treatment) and frozen wonton manufactured using the conventional manufacturing method (without heat treatment). Using fresh frozen wonton and fresh prepared wonton, cooking was done in a bowl and sensory evaluation was performed.

本発明に係る製造方法(熱処理あり)を用いて製造した冷凍ワンタンは、生ワンタンと同等のジューシー感、食感を呈した。一方、従来の製造方法(熱処理なし)を用いて製造した冷凍ワンタンは、ジューシー感は残っているものの、皮部分は延びやすく、生ワンタンと比較して食感の点で劣っていた。   The frozen wonton manufactured using the manufacturing method (with heat treatment) according to the present invention exhibited a succulent feeling and texture equivalent to fresh wonton. On the other hand, the frozen wonton manufactured using the conventional manufacturing method (without heat treatment) has a juicy feeling, but the skin portion is easy to extend and is inferior in texture to fresh wonton.

実施例5では、本発明に係る製造方法を用いて冷凍透明餃子を製造し、冷凍保管における割れ・破損の観察を行った。   In Example 5, frozen frozen dumplings were manufactured using the manufacturing method according to the present invention, and cracks and breakage in frozen storage were observed.

(1)冷凍透明餃子の製造
フードスターチTG−H(松谷化学工業株式会社製)100部、ソルビット液3部、乳化油脂2部、並塩1部、加水44部の配合で製麺用真空ミキサーを使用して透明餃子皮用生地を製造し、別に用意した透明餃子用具材を餃子成形機にセットして約20gの生餃子を製造した。この透明餃子を水噴霧後、赤外線ヒーターで表面熱処理し、再度水噴霧した後、急速冷却してから凍結装置にて凍結処理した。
(1) Manufacture of frozen transparent dumplings Noodle vacuum mixer with 100 parts of Food Starch TG-H (Matsutani Chemical Co., Ltd.), 3 parts of sorbite liquid, 2 parts of emulsified oil and fat, 1 part of normal salt and 44 parts of water The dough for transparent dumpling skin was manufactured using, and the transparent dumpling material prepared separately was set to the dumpling molding machine, and about 20g raw dumplings were manufactured. The transparent dumplings were sprayed with water, subjected to surface heat treatment with an infrared heater, sprayed with water again, rapidly cooled, and then frozen with a freezing apparatus.

(2)冷凍保管における割れ・破損の観察
前記で製造した冷凍透明餃子を冷凍保管し、外観を観察したが、割れ・破損は発生していなかった。また、前記で製造した冷凍透明餃子を蒸し調理し、官能評価を行ったところ、生透明餃子と同等の美味しさであった。
(2) Observation of cracks and breakage in frozen storage The frozen transparent dumplings produced above were stored frozen and the appearance was observed, but no cracks or breakage occurred. Moreover, when the frozen transparent dumplings manufactured above were steamed and cooked and subjected to sensory evaluation, they were as good as raw transparent dumplings.

本発明に係る包皮食品の製造方法1のフロー図である。It is a flowchart of the manufacturing method 1 of the foreskin food which concerns on this invention. 本発明に係る製造方法を用いて製造した包皮食品100の図面代用写真である。It is a drawing substitute photograph of the foreskin food 100 manufactured using the manufacturing method which concerns on this invention. 本発明に係る包皮食品100の一実施形態を模式的に示す模式断面図である。It is a schematic cross section which shows typically one Embodiment of the foreskin food 100 which concerns on this invention. 従来の製造方法を用いて製造した冷凍餃子の比較的大きいなひび割れの一例を示す図面代用写真である。It is a drawing substitute photograph which shows an example of the comparatively big crack of the frozen dumplings manufactured using the conventional manufacturing method. 従来の製造方法を用いて製造した冷凍餃子の比較的小さなひび割れの一例を示す図面代用写真である。It is a drawing substitute photograph which shows an example of the comparatively small crack of the frozen dumpling manufactured using the conventional manufacturing method.

符号の説明Explanation of symbols

1 包皮食品の製造方法
11 包皮工程
12 熱処理工程
13 凍結工程
14 冷却工程
100 包皮食品
101 皮部分
102 具材部分
1021 非熱変性部位
1022 熱変性部位
DESCRIPTION OF SYMBOLS 1 Method for manufacturing foreskin food 11 Foreskin process 12 Heat treatment process 13 Freezing process 14 Cooling process 100 Foreskin food 101 Skin part 102 Material part 1021 Non-thermally denatured part 1022 Thermally denatured part

Claims (5)

チルドまたは冷凍状態で保存、流通される加熱調理包皮食品の製造方法であって、
皮で具材を包み込んで包皮食品を調製する包皮工程と、
該包皮工程を経た後に、前記具材部分に少なくとも熱変性を起こしていない非熱変性部位を残したまま、前記皮部分を熱処理する熱処理工程と、
を少なくとも行う包皮食品の製造方法。
A method for producing a foreskin food for cooking that is stored and distributed in a chilled or frozen state ,
A foreskin process of wrapping ingredients with skin to prepare foreskin food,
After the foreskin process, a heat treatment process for heat-treating the skin part while leaving at least a non-thermally denatured part in the ingredient part,
A method for producing a foreskin food at least.
前記熱処理工程を経た後に、前記包皮食品を凍結処理する凍結工程を更に行う請求項1記載の包皮食品の製造方法。   The manufacturing method of the foreskin food of Claim 1 which further performs the freezing process of freezing the said foreskin food after passing through the said heat processing process. 前記熱処理工程では、前記具材の中心部の温度を55℃以下に保持した状態で、前記皮部分を熱処理する請求項1または2に記載の包皮食品の製造方法。   The method for producing foreskin food according to claim 1 or 2, wherein, in the heat treatment step, the skin portion is heat-treated in a state where the temperature of the central portion of the ingredients is maintained at 55 ° C or lower. 前記熱処理工程を経た後に、前記包皮食品を冷却する冷却工程を更に行う請求項1から3のいずれか一項に記載の包皮食品の製造方法。   The manufacturing method of the foreskin food as described in any one of Claim 1 to 3 which further performs the cooling process which cools the said foreskin food after passing through the said heat processing process. 皮で具材が包み込まれた包皮食品であって、
前記皮部分は、少なくとも熱変性を起こした熱変性部位を有し、
前記具材部分は、少なくとも熱変性を起こしていない非熱変性部位を有する、
チルドまたは冷凍状態で保存、流通される加熱調理包皮食品。
A foreskin food with ingredients wrapped in leather,
The skin part has at least a heat-denatured site that has undergone heat-denaturation,
The ingredient portion has at least a non-thermally denatured portion that has not undergone heat denaturation,
Foreskin food for cooking that is stored and distributed in chilled or frozen state .
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