JP5284925B2 - Method for producing frozen dumplings - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing frozen dumplings that can uniformly give a good baking color without drawing oil and has a good texture, and a frozen dumpling produced by the method.

  In recent years, with changes in lifestyles such as increasing the number of double-income households and single-person households, side dishes and lunch boxes that can be eaten more easily without the need for cooking in the home are preferred. Above all, the demand for semi-cooked frozen foods that can be stored for a relatively long period of time and can be easily eaten by performing the final thawing heat treatment is rapidly increasing. In particular, dumplings are foods preferred by many people from children to adults, and frozen dumplings are widely used as commercial side dishes.

  Frozen dumplings are generally manufactured by wrapping ingredients mixed with chopped vegetables, minced meat, etc. in a skin for dumplings, heat-treating them, and then freezing them. Grilled dumplings can be made by arranging the frozen dumplings in a frying pan or the like with oil and steaming them with water. However, in this method, since water is added to the frying pan that has been heated by oil, the water scatters and is dangerous. Further, when oil is drawn during cooking, there is also a problem that the color of baking varies depending on the amount of oil and it is difficult to give a uniform baking color.

  Then, frozen dumplings which freeze baked and cooked dumplings are manufactured, and this is steamed and thawed, and baked dumplings are also obtained by the thawing heat processing by microwave devices, such as a microwave oven. However, when baked and cooked frozen dumplings are steamed and thawed, the grilled surface is often burned, and the freshly baked texture and aroma are often impaired. Therefore, as a method for producing a baked frozen dumpling having a texture close to freshly baked, for example, (1) an emulsion obtained by adding grain flour and / or protein and emulsifying water, fats and oils, and emulsifier A method for producing baked dumplings characterized by freezing baked dumplings that has been baked on a grilled surface of dumplings has been disclosed (for example, see Patent Document 1).

Japanese Patent No. 2850690

  In the method (1), baked dumplings can be obtained from frozen dumplings without having a troublesome baking step, but it is satisfactory in terms of the special texture and flavor of freshly baked baked dumplings. It is not a thing.

  The present invention, in the heating step before eating, without using oil, by using an iron plate such as a frying pan and steaming by adding water, can uniformly give a good baking color, and good food It aims at providing the manufacturing method of the frozen dumpling which has a feeling, and the frozen dumpling manufactured by this manufacturing method.

  As a result of diligent research to solve the above problems, the present inventors have prepared an oil and fat mixture containing lard, water, and vegetable protein in a predetermined mass ratio when producing unbaked frozen dumplings. It was found that, even when baked without drawing oil, a frozen dumpling having a good texture can be produced even when baked without drawing oil. Was completed.

That is, the present invention wraps and molds an ingredient containing an oil and fat mixture containing lard, water, and vegetable protein in a mass ratio of 7: (1-7) :( 1-6) with a dumpling skin. The present invention provides a method for producing frozen dumplings characterized by freezing raw dumplings.
The vegetable protein is preferably granular.
Furthermore, this invention provides the frozen dumplings manufactured using the manufacturing method of the above-mentioned frozen dumplings.

  According to the method for producing frozen dumplings of the present invention, it is possible to produce frozen dumplings capable of suppressing scorching and uniformly imparting a good baking color in the baking step before eating. Moreover, since the obtained frozen dumpling can be baked without requiring oil, a baked dumpling can be obtained safely and simply. Furthermore, the obtained dumplings can be made into grilled dumplings that have juicy and good texture when meat juice oozes out during eating.

  In the present invention, dumplings are those which are generally called dumplings, and are those in which various ingredients are wrapped in a dumpling skin, which is placed on a heated iron plate and cooked. There is no particular limitation as long as it is present. In addition, in this invention, a baking surface means the surface which contact | connects the heated iron plate among the surfaces of a dumpling. Moreover, in this invention, a raw dumpling means the dumpling before the baking process before eating.

  The method for producing frozen dumplings according to the present invention comprises dumplings made of ingredients containing an oil and fat mixture containing lard, water, and vegetable protein in a mass ratio of 7: (1-7) :( 1-6). It is characterized in that the raw dumplings wrapped and molded with are frozen.

  When the ingredients are mixed with an oil and fat mixture containing lard, water, and vegetable protein in the predetermined mass ratio, when placed on a heated iron plate that is not oiled and cooked, Frozen dumplings that can be made into grilled dumplings with a uniform and good baking color while suppressing scorching on an iron plate or the like are obtained. The reason for this is not clear, but water and oil in ingredients become more easily absorbed by vegetable proteins in steaming and heating processes before freezing, etc., and absorbed by vegetable proteins by applying heat in the baking process before eating It is presumed that water and oil that had been spilled out into the ingredients and exuded from the skin, so that a sufficient amount of oil could be present on the baked surface in order to achieve a uniform and good baking color without burning. Is done.

In the present invention, lard means a product obtained by refining the fat part of the whole pig, and is different from pork fat which is a mass before purification of the fat part of the whole pig.
According to the study by the present inventors, it was confirmed that by adding pork fat to the ingredients, it is possible to produce dumplings that can be uniformly burned without burning, without being oiled. ing. In this invention, the effect similar to the effect of the said pork fat is made to approximate the compounding ratio of lard and water with the composition ratio (oil and fat about 70%, water about 30%) of the fat and water in pork fat. Is presumed to be obtained.

  The vegetable protein used in the present invention is not particularly limited as long as it is a vegetable protein generally used for food, and a vegetable protein usually used as an additive can be used. Examples thereof include proteins derived from beans such as soybeans, and grains such as wheat and corn. Among them, soybean proteins are preferable. The shape of the vegetable protein is not particularly limited as long as it absorbs a part of the solution suitably when mixed with a solution composed of lard and water, but may be granular or powdery. Preferably, it is granular.

The blending ratio of lard, water, and vegetable protein in the oil and fat mixture added in the present invention is 7: (1-7) :( 1-6) (mass ratio), and 7 :( 2-7): (2-4) (mass ratio) is preferred, 7: (2-4): (2-4) (mass ratio) is more preferred, and 7: 3: (2 -4) (mass ratio) is more preferred, and 7: 3: 3 (mass ratio) is most preferred.
When the amount of vegetable protein is too large, most of lard and water are absorbed by the vegetable protein in the steaming heating process and the like, so that the oil does not flow out in the baking process and easily burns on the iron plate or the like. In addition, the vegetable protein absorbs not only lard and water of the oil / fat mixture, but also water such as vegetables in the middle ingredient, the middle ingredient tends to collapse, and the texture is inferior.
On the other hand, when the amount of vegetable protein is too small, the amount of oil discharged after baking is larger than the amount of oil absorbed by the vegetable protein, and the sticky texture is inferior.

  The skin for dumplings used in the present invention is not particularly limited as long as it is a sheet that wraps ingredients when producing dumplings and is generally used for the production of dumplings. In general, water and salt are added to the raw material mainly composed of flour, kneaded, and the dough obtained is repeatedly rolled and aged to form a thin sheet, which is then punched into a predetermined shape. Manufactured by. In the present invention, as long as it is in the form of a sheet that wraps the ingredients, it may be a sheet containing grains flour other than wheat flour, such as rice flour, buckwheat flour, etc. as a raw material, and starches and quality improvers as auxiliary materials The sheet | seat containing etc. may be sufficient. Further, the thickness of the dumpling skin is not particularly limited, but is preferably about 0.2 to 2 mm.

  The amount of the oil / fat mixture added to the ingredients in the present invention is not particularly limited as long as the blending amount with respect to the whole ingredients is 5 to 35% (mass), and the ingredients other than the oil / fat mixture are not limited. It can be determined appropriately in consideration of the type of the product, the type, thickness, shape, etc. of the dumpling skin. For example, when the area of the baking surface is relatively small, it is preferable that the amount of the oil / fat mixture added to the ingredients is relatively small.

  When the blended amount of the fat / oil mixture added to the ingredients is too small, when the obtained frozen dumplings are steamed in a frying pan or the like that does not draw oil, the uniform baking color does not appear, and the effect of the present invention Difficult to get. On the other hand, when the amount of the oil / fat mixture is too large, the texture is not preferable. By setting the blending amount of the oil / fat mixture with respect to the whole ingredients to 5 to 35% (mass), it is possible to produce frozen dumplings that can uniformly give a good baked color without stickiness. In this invention, it is preferable that the compounding quantity of the fats-and-oils mixture with respect to the whole ingredients is 5-30% (mass), It is more preferable that it is 5-25% (mass), 10-25% (mass) More preferably. Since peeling from an iron plate etc. is favorable at the time of baking, it is especially preferable that it is 10-20% (mass).

  The fat and oil mixture added to the ingredients in the present invention is not particularly limited as long as the blending amount with respect to the whole ingredients is 5 to 35% (mass), and may be added as a lump, It may be added as a plurality of small lumps. In addition, a mixture obtained by kneading all ingredients including an oil and fat mixture may be wrapped in one dumpling skin, and a mixture and an oil and fat mixture obtained by mixing ingredients other than the oil and fat mixture It may be prepared separately and wrapped separately after each is added separately to one dumpling skin.

  Ingredients other than the oil and fat mixture used in the present invention are not particularly limited, and ingredients generally used as ingredients for dumplings can be appropriately used. For example, meat such as beef, pork, chicken and fish, vegetables such as leek, onion, cabbage, ginger and garlic, seasonings such as salt, pepper, sugar and liquor, fats such as lard, soybean oil, rapeseed oil and sesame oil And the like. In addition, additives such as starches and emulsifiers may be used as appropriate. In addition, since ingredients are kneaded to make a kneaded product and then wrapped in dumpling skin, the meat is preferably ground meat or chopped meat, and the vegetables are preferably chopped by chopping or the like.

  The shape of the raw dumpling formed by wrapping an appropriate amount of ingredients in the dumpling skin may be any shape as long as it has at least one grilled surface. For example, the dumplings skin wrapped around the ingredients may be formed into a pleated shape, which is a so-called chobo type that is substantially spherical and has a flat bottom surface, that is, the bottom surface is baked and the upper end is twisted. It may be.

The formed raw dumplings may be steamed and then frozen after adding fat to the grilled surface. The amount of fats and oils to be applied to the grilled surface is such that when the obtained frozen dumplings are heated on an iron plate, etc., where oil is not drawn, the scorching to the iron plate etc. is suppressed and a uniform grilled color can be given. It is not particularly limited, and may be appropriately determined in consideration of the amount of the oil / fat mixture blended in the ingredients, the type of ingredients other than the oil / fat mixture, the shape and size of the dumplings, the area of the grilled surface, etc. However, the amount of fats and oils attached to the grilled surface per raw dumpling is preferably 0.3 to 1.6 g, more preferably 0.3 to 1 g, and 0.4 to 0.6 g. Is more preferable, and it is especially preferable that it is 0.5 g.
The type of fats and oils to be applied to the grilled surface is not particularly limited as long as it is generally used for food. For example, it may be white squeezed oil, salad oil, or tempura oil. Moreover, these mixed oils may be sufficient.
There are no particular restrictions on how to apply the oil or fat to the grilled surface, and it may be applied using a brush, roller, or the like, or may be sprayed by a spray or the like. Dumplings with oils and fats on the grilled surface are packed in trays and the like. Although the method of stuffing the dumplings to a tray is not specifically limited, Usually, it arrange | positions so that the baking surface of a dumpling may become a tray bottom face side. As a method of attaching the fats and oils to the grilled surface, for example, the fats and oils may be dropped in advance on a tray or the like, and dumplings may be packed thereon so that the fats and oils adhere to the grilled surface. In addition, after filling dumplings in a tray so that a baked surface may turn into a tray bottom side, you may make oil and fat dripped from upper direction. This is because the dropped oil is collected on the bottom of the tray.

  The tray for packing dumplings is not particularly limited as long as it can be directly steamed and subjected to a heat treatment or a freezing treatment. For example, the bottom surface may be flat or the bottom surface may be uneven. By filling a tray having irregularities on the bottom surface, irregularities can be formed on the grilled surface of the frozen dumplings. When the baked surface of the frozen dumpling has an uneven shape, the portion in contact with the iron plate or the like is only a convex portion, and the area of the baked surface is smaller than that of the flat baked surface. In this case, scorching can be suppressed by increasing the amount of the oil / fat mixture to be blended in the ingredients and the amount of oil / fat applied to the grilled surface.

  The raw dumplings produced as described above are preferably steamed and heated by a conventional method while being packed in a tray. The steaming time and temperature can be appropriately determined depending on the size of the raw dumplings, the type of ingredients, and the like. For example, it can be steamed at 75-98 ° C. for 5-15 minutes.

  A frozen dumpling can be obtained by freezing the dumpling manufactured as mentioned above by a conventional method. For example, it may be frozen by installing it in a freezer based on a freezing method such as an air blast type freezing method, a semi-air blast type freezing method, a contact type freezing method, or it may be frozen by spraying liquefied nitrogen or liquefied carbonic acid. .

  The frozen dumplings thus produced can be cooked by conventional cooking methods, except that no oil is drawn. For example, place the frozen dumplings taken out of the tray on a heated frying pan or other iron plate that does not draw oil so that the grilled surface is in contact with the iron plate, add an appropriate amount of water, and cover and steam. As a result, a baked dumpling with a uniform and excellent baked color can be obtained. In addition, after thawing without adding water, it may be baked on an iron plate.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example. Hereinafter, “%” means “% (mass)” unless otherwise specified.

[Reference Example 1]
The influence of the blending amount of water and lard on the baked color was examined.
Minced meat and chopped vegetables were mixed well with salt, seasoning, spices and prepared water. The obtained mixture of water and ingredients other than lard was placed so as to be 17.2 g per No. 10 type dumpling skin (1.0 to 1.1 mm thick). After adding water and lard of the compounding ratio of Table 1 to these and pork fat so that the compounding quantity with respect to the whole ingredient might be 15%, respectively, it wrapped and shape | molded and the raw dumpling was obtained. These raw dumplings were placed on a tray into which white squeezed oil was dripped so that the amount of fats and oils to be applied to the grilled surface per dumpling was 0.5 g / piece so that the grilled surface was on the bottom side of the tray. Thereafter, the tray was cooked at 88 ° C. for 10 minutes and 10 seconds. Then, the freezing process was performed for 40 minutes at -35 degreeC, and the frozen dumpling was obtained.
The obtained frozen dumplings were placed in a heated frying pan not drawn with oil so that the grilled surface was in contact with the iron plate, covered with 80 mL of water and steamed for 5 minutes to obtain grilled dumplings.
Table 1 shows the evaluation of the grilled color of the obtained grilled dumplings. As a result, in the case of pork fat, the oil exuded from the stage of freezing after steaming and heating, whereas the dumpling was formulated with lard: water = 7: 3, which is the same water / fat composition ratio as pork fat. However, there was no oil oozing out after steaming and heating, and there was a tendency to burn easily. Moreover, in the dumpling mix | blended with lard: water = 7: 3, the texture was crisp and it was equivalent to the dumpling which mix | blended pork fat.

[Reference Example 2]
The effect of using vegetable protein on oil exudation was examined without using ingredients.
Lard and water are kneaded at a ratio of lard: water = 7: 3 (mass ratio) which is the ratio closest to pork fat, added to the vegetable protein of the ratio (mass ratio) described in Table 2, and well kneaded. . The obtained kneaded material was placed on a No. 10 type dumpling skin (1.0 to 1.1 mm thick) so as to be 6 to 6.5 g per piece, and was wrapped to obtain raw dumplings. These raw dumplings were cooked together with the tray at 88 ° C. for 10 minutes and 10 seconds. Then, the freezing process was performed for 40 minutes at -35 degreeC, and the frozen dumpling was obtained.
Pull the oil on a heated frying pan so that the amount of fat to be added to the grilled surface per dumpling is 0.5 g / piece, and then place the frozen frozen dumplings so that the grilled surface touches the iron plate. Then, 80 mL of water was put in, covered, and steamed for 5 minutes to obtain baked dumplings.
Table 2 shows the evaluation of the baked color of the obtained baked dumplings. As a result, when the powdered or granular defatted soybean-derived vegetable protein is added, depending on the amount of vegetable protein blended, the oil oozes out from the stage after steaming and heating, and an appropriate and uniform texture is obtained. It was. Moreover, depending on the blending amount of the vegetable protein, oil or water spilled out from the middle tool when cut after firing.

[Example 1]
The effect of using vegetable protein on oil leaching was examined.
Raw dumplings were obtained in the same manner as in Reference Example 1 except that the fat and oil mixture was blended so that the blending amount of the fat and oil mixture relative to the whole ingredients was 15%. These raw dumplings were placed on a tray and steamed at 88 ° C. for 10 minutes and 10 seconds, and then subjected to a freezing treatment at −35 ° C. for 40 minutes to obtain frozen dumplings.
The obtained frozen dumplings were placed in a heated frying pan not drawn with oil so that the grilled surface was in contact with the iron plate, covered with 80 mL of water and steamed for 5 minutes to obtain grilled dumplings.
Table 3 shows the evaluation of the grilled color of the grilled dumplings obtained. As a result, depending on the compounding amount of the granular vegetable protein, the oil oozed out somewhat from the stage after steaming and heating. In addition, the gyoza in which the oil exudation was not recognized after steaming and heating had an appropriate and uniform grilling. This is presumably because the oil and water that were not absorbed by the vegetable protein during steaming were frozen as they were without flowing out, exuded together with the expanded water in the baking process, and had a good effect on the baked color. Moreover, depending on the blending amount of the vegetable protein, oil and water spilled out from the central ingredient when cut after baking, and a dumpling having a juicy and good texture was obtained.

  By the method for producing frozen dumplings of the present invention, without using oil, by steaming using an iron plate such as a frying pan, it is possible to suppress scorching, uniformly give a good baking color, and have a good texture Since the frozen dumplings can be produced, it can be used mainly in the field of producing frozen foods.

Claims (3)

  Freeze dumplings that are made by wrapping and molding ingredients containing a mixture of oils and fats containing lard, water, and vegetable protein in a mass ratio of 7: (1-7) :( 1-6). The manufacturing method of the frozen dumpling characterized by the above-mentioned.   The method for producing frozen dumplings according to claim 1, wherein the vegetable protein is granular.   The frozen dumplings manufactured using the manufacturing method of the frozen dumplings of Claim 1 or 2.