JP5764249B1 - Method for producing grilled dumplings, anti-seizure solution for dumplings, and frozen dumplings - Google Patents

Abstract

[Problem] To provide a method for producing baked dumplings in which the baked residue after baking the dumplings is less likely to stick to a heating plate, an anti-seizure solution for dumplings, and a frozen dumpling. On a heating plate, an anti-seizure solution containing an aqueous solution in which 0.3 to 1.5 parts by mass of a polysaccharide thickener is dissolved in 100 parts by mass of water is adhered to the grilled surface of dumplings. Bake the dumplings. The thickening polysaccharide preferably contains at least one selected from guar gum, carrageenan, xanthan gum, and agar. The anti-seizure solution preferably contains an oil and fat and an emulsifier in addition to the aqueous solution. It is preferable that the anti-seizure solution is attached to fresh dumplings or steamed dumplings and stored frozen, and then the dumplings are baked on a heating plate. [Selection figure] None

Description

  The present invention relates to a method for producing baked dumplings, an anti-seizure solution for dumplings, and frozen dumplings, which can suppress sticking of grilled rice cake to a heating plate after baking.

  In general, baked dumplings are produced by steaming and grilling raw or steamed dumplings, optionally frozen ones, on a heating plate such as an iron pan that is oiled all over.

  As such grilled dumplings, Patent Document 1 below is characterized in that an emulsion obtained by adding and emulsifying grain flour and / or protein to water, fats and emulsifiers is applied to the grilled surface of gyoza and baked. A method for producing baked gyoza is disclosed. By this, it is said that a crisp texture, a fragrant flavor, and a beautiful baked color can be imparted to the grilled surface.

  Further, in Patent Document 2 below, water: oil: emulsifier: starch: protein = 50-80%: 5-30%: 0.6-8%: 6-10%: 0.1-0.7% Emulsified batter that does not have grain flour, and emulsified batter and two or more dumplings in the tray, the grilled side of the dumpling is the batter side, and two or more dumplings are batter There is disclosed a frozen or refrigerated linked dumpling with batter, characterized in that it is arranged to be linked and fixed by. Thus, a large amount of cooking can be easily performed in a short time at a time, and burr is raised around the dumplings to improve the appearance and provide a good texture.

JP-A-6-245740 JP 2005-137296 A

  However, when gyoza is baked on a hot plate such as a steel plate pan, the starchy material such as flour, which is a component of gyoza skin, and the gravy or vegetable juice that exudes from the gyoza ingredients are around the grilled dumpling surface. Due to spreading and scorching, there is a problem that after baking, the cake remains easily stuck to the heating plate, and post-treatment such as cleaning is difficult.

  In addition, the above problem cannot be solved even when an emulsion or batter as described in Patent Documents 1 and 2 is attached and baked.

  Accordingly, an object of the present invention is to provide a method for producing baked dumplings in which the cake after baking the dumplings is less likely to stick to the heating plate, an anti-seizure solution for dumplings, and a frozen dumpling.

  As a result of intensive studies to solve the above problems, the inventors of the present invention baked dumplings on a heating plate in a state where an aqueous solution containing a predetermined amount of thickening polysaccharide is adhered to the grilled surface of the dumplings. As a result, it was found that sticking after baking was stuck to the heating plate, and the present invention was completed.

  That is, in the method for producing grilled dumplings of the present invention, an anti-seizure solution containing an aqueous solution in which 0.3 to 1.5 parts by mass of a thickening polysaccharide is dissolved in 100 parts by mass of water is adhered to the grilled surface of the dumplings. The dumplings are baked on a heating plate in a heated state.

  According to the method for producing baked dumplings of the present invention, the dumplings are easily peeled off from the heating plate, and the leftover or sticking of the dumplings on the heating plate is suppressed, and after baking, it is easily soiled with a scraper or the like. Can be removed. Moreover, since water can be imparted to the dumplings by the aqueous solution contained in the anti-seizure solution, it is not necessary to add water separately during firing.

  In the present invention, the reason why roasting is prevented from sticking to the heating plate is not known in detail, but the starchy substance such as wheat flour, which is a component of dumpling skin, and the meat juice and vegetable juice that exudes from the dumpling ingredients However, it is thought that it is because it is wrapped in the aqueous solution of thickening polysaccharide, and it is suppressed that it spreads around a baking surface.

  In the method for producing grilled dumplings of the present invention, the thickening polysaccharide preferably contains at least one selected from guar gum, carrageenan, xanthan gum, and agar.

  According to this, it is possible to more effectively suppress the dumpling residue or sticking on the heating plate.

  Moreover, it is preferable that the said seizure prevention liquid contains fats and oils and an emulsifier in addition to the aqueous solution. According to this, it is possible to bake without attaching oil separately by only attaching the anti-seize liquid. Further, the seizure prevention effect can be further enhanced by the oil and fat, a flavor imparting effect can be imparted, and a further seizure preventing effect can be imparted by the emulsifier.

  Furthermore, the blending ratio of the aqueous solution is 70 to 95% by mass, the blending ratio of the oil and fat and the emulsifier is 5 to 30% by mass, and the blending ratio of the emulsifier is 0.1 to 5 parts by mass with respect to 100 parts by mass of the oil and fat. Preferably there is. According to this, a water | moisture content and fats and oils can be provided with a suitable ratio with respect to a dumpling.

  Further, it is preferable that the anti-seizure solution is attached to fresh dumplings or steamed dumplings and frozen and then baked on a heating plate. According to this, just by placing the frozen dumplings on a heating plate and baking them as they are, the anti-seizure solution adhering to the dumplings dissolves and adheres to the dumplings. The dumplings can be baked while suppressing sticking.

  On the other hand, the anti-seizure solution for dumplings of the present invention is characterized by containing an aqueous solution in which 0.3 to 1.5 parts by mass of a thickening polysaccharide is dissolved in 100 parts by mass of water.

  According to the anti-seizure solution for dumplings of the present invention, when dumplings are baked on a heating plate, the dumpling residue or sticks on the heating plate by sticking to the grilled surface of the dumplings. Stain can be easily removed with a scraper or the like after firing.

  The anti-seizure solution for dumplings of the present invention preferably contains an oil and fat and an emulsifier in addition to the aqueous solution. According to this, it is possible to bake without attaching oil separately by only attaching the anti-seize liquid. Further, the seizure prevention effect can be further enhanced by the oil and fat, a flavor imparting effect can be imparted, and a further seizure preventing effect can be imparted by the emulsifier.

  Moreover, the mixture ratio of the said aqueous solution is 70-95 mass%, the mixture ratio of the said fats and oils and emulsifier is 5-30 mass%, and the mixture ratio of the said emulsifier is 0.1-5 mass parts with respect to 100 mass parts of fats and oils. Preferably there is. According to this, a water | moisture content and fats and oils can be provided with a suitable ratio with respect to a dumpling.

  Furthermore, the frozen dumplings of the present invention are characterized in that the above-mentioned anti-seizure solution for dumplings is attached to fresh dumplings or steamed dumplings and frozen.

  According to the frozen dumplings of the present invention, the frozen and preserved dumplings are simply placed on a heating plate and baked, and the anti-seizure solution adhering to the dumplings dissolves and adheres to the dumplings. The dumplings can be baked while suppressing the residue or sticking of the residue.

  In the frozen dumplings of this invention, it is preferable that several said dumplings are frozen in the state connected with the said anti-seizure liquid for dumplings in the state which orient | assigned the baking surface to the same direction. According to this, since packaging, taking out, and baking can be performed in a state where a plurality of dumplings are connected, workability is improved.

  According to the present invention, the dumpling is easily peeled off from the heating plate, and it is suppressed that the dumpling remains of the dumpling or sticks on the heating plate, and the dirt can be easily removed with a scraper or the like after baking. . Moreover, since water can be imparted to the dumplings by the aqueous solution contained in the anti-seizure solution, it is not necessary to add water separately during firing.

  In the present invention, the dumplings are not particularly limited, but raw dumplings wrapped with ingredients such as meat, vegetables, etc., and dumplings subjected to heat cooking such as steaming the raw dumplings, frozen them The frozen dumplings etc. which were made are used preferably.

  Although it does not specifically limit as a skin for dumplings, the thing which knead | mixed the dough which has wheat flour as a main component, rolled it into the sheet form, and punched or cut | disconnected to the predetermined shape is used preferably.

  As the ingredients, for example, meat such as pork, beef, chicken and shrimp, seafood, cabbage, leek, ginger, garlic, green onion and other vegetables are preferably used. These ingredients are used after being chopped to an appropriate size.

  In addition to the ingredients, seasonings such as salt, sugar, soy sauce, sake and mirin, spices such as pepper and chili, and binders such as starch may be added.

  In the present invention, an aqueous solution in which the thickening polysaccharide is dissolved is used as an anti-seizure solution. The thickening polysaccharide is not particularly limited, and for example, at least one selected from guar gum, carrageenan, xanthan gum, agar, pullulan, curdlan, cellulose, methylcellulose, hydroxypropylmethylcellulose, gum arabic and the like can be used. . Among these, at least one selected from guar gum, carrageenan, xanthan gum, and agar is preferable, and guar gum is particularly preferable.

  The thickening polysaccharide is preferably dissolved in an amount of 0.3 to 1.5 parts by mass, more preferably 0.5 to 0.9 parts by mass with respect to 100 parts by mass of water. When the amount of the polysaccharide thickener dissolved in 100 parts by mass of water is less than 0.3 parts by mass or more than 1.5 parts by mass, the effect of reducing the amount of baking residue remaining on the heating plate becomes poor.

  In the present invention, the anti-seizure solution preferably contains an oil and fat and an emulsifier in addition to the aqueous solution. Here, the fats and oils may be edible fats and oils, and are not particularly limited. For example, vegetable oils such as rapeseed oil, soybean oil, corn oil, safflower oil, palm oil, sesame oil, olive oil, coconut oil, lard, Animal fats and oils such as butter and beef tallow and processed fats and oils such as shortening, hardened oil, transesterified oil, and fractionated oil can be preferably used. The fats and oils may be liquid oils or solid fats, but in the case of solid fats, it is preferable to use the oils by heating them.

  The emulsifier is not particularly limited, and is selected from, for example, lecithin (derived from soybean, egg, etc.), enzymatically decomposed lecithin, sugar ester, monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and the like. 1 type or 2 types or more are preferable, and 1 type or 2 types or more selected from lecithin and organic acid monoglyceride are particularly preferable.

  When the aqueous solution in which the thickening polysaccharide is dissolved, and the oil and fat and the emulsifier are used in combination, the mixing ratio of the aqueous solution in the anti-seizure liquid is 70 to 95% by mass, and the mixing ratio of the oil and fat and the emulsifier is 5 to 30 mass. % Is preferred. When the blending ratio of the fats and emulsifiers is larger than the above with respect to the aqueous solution, the cleaning work is complicated because many fats and fats remain on the heating plate after baking. Is likely to occur. In addition, it is more preferable that the mixture ratio of the said aqueous solution in an anti-seizure liquid is 80-90 mass%, and the mixture ratio of the said fats and oils and an emulsifier is 10-20 mass%.

  Moreover, it is preferable that the mixture ratio of the said emulsifier is 0.1-5 mass parts with respect to 100 mass parts of fats and oils. If the blending ratio of the emulsifier is less than the above, the gyoza or grilled rice cake tends to be seized. Arise. As for the mixture ratio of an emulsifier, it is more preferable that it is 0.5-4 mass parts with respect to 100 mass parts of fats and oils.

  In addition to the aqueous solution in which the thickening polysaccharide is dissolved, the aqueous solution, the fat and the emulsifier, and the emulsifier are applied separately to adhere to the grilled surface of the dumpling. Or a mixture thereof may be applied. In the case of using a mixed solution, it is more preferable to use an emulsion. In this case, it is preferable that the thickening polysaccharide is dispersed in an oil and fat and an emulsifier, and this dispersion is added to water while stirring to emulsify. Thereby, it is possible to suppress the thickening polysaccharide from becoming stale in water.

  In addition to the thickener, fats and oils and emulsifiers, the anti-seize solution used in the present invention may contain sugars, starches, and protein raw materials. However, the starch raw materials such as shell powder and starch, and the protein raw materials such as soybean protein and egg white preferably have a total amount of 1% by mass or less, 0.5% by mass or less in the anti-seizure solution. More preferably. When the oil content of the starch raw material or the protein raw material is large, the amount of baking residue increases and the sticking of baking residue tends to increase.

  The method for producing grilled dumplings according to the present invention is characterized in that the dumplings are baked on a heating plate in a state where the anti-seize solution is attached to the grilled surface of the dumplings.

  Here, the heating plate means a cooking utensil for placing and baking dumplings such as an iron plate pan, a gyoza grill, a multipurpose grill, a hot plate, and the like.

  In addition, baking the dumplings on the heating plate with the anti-seizure solution attached to the grilled surface of the dumplings, (1) Applying the anti-seizing solution on the heating plate and placing the dumplings thereon (2) A mode in which an anti-seizure solution is applied to at least a grilled surface of dumplings, and the dumplings are placed on a heating plate for baking. (3) At least a grilled surface of raw or steamed dumplings. A mode in which an anti-seizure solution is attached and frozen, and this frozen dumpling is placed on a heating plate and baked. (4) Raw dumplings, steamed dumplings, or frozen dumplings are arranged on a heating plate and baked by pouring the anti-seize solution. This means that the surface and the anti-seizure solution are attached. Moreover, you may apply | coat the fats and oils containing fats and oils and an emulsifier separately on a heating plate previously with the seizure prevention liquid of this invention. Similarly, before using the seizure prevention liquid of the present invention, fats and oils including fats and emulsifiers may be applied to the grilled dumpling surface. Moreover, water may be added during baking as a feed water separately from the seizure prevention liquid of the present invention for the purpose of adjusting an appropriate amount of water for steaming.

  When setting it as the said frozen dumplings, it is preferable that several said dumplings are frozen in the state connected with the said anti-seizing solution for dumplings in the state which faced the baking surface in the same direction. Thereby, since packaging, taking out, and baking can be performed in a state where a plurality of dumplings are connected, workability is improved.

  Such frozen dumplings, for example, pouring a predetermined amount of anti-seizure liquid into the tray, and placed dumplings made of raw dumplings, steamed dumplings, etc., side by side with the grilled surface down, It can be manufactured by placing each tray in a freezer and freezing.

  Although the application amount of the anti-seizure liquid for the dumplings is not particularly limited, it is preferably 17 to 75 parts by mass and more preferably 30 to 50 parts by mass with respect to 100 parts by mass of the dumplings. When the application amount of the anti-seizure liquid is less than 17 parts by mass with respect to 100 parts by mass of the dumplings, the effect of suppressing the remaining or stuck dumplings on the heating plate becomes poor, and exceeds 75 parts by mass. In addition, the image sticking prevention liquid itself tends to cause image sticking.

  The baking of the dumplings on the heating plate may be performed according to a conventional method. For example, it is placed on a cooking utensil such as an iron plate pan constituting the heating plate, preferably with a lid, and heating the heating plate by heating means such as gas, electricity, induction heating, etc., preferably 1-10 minutes, more Preferably, it may be fired for about 3 to 8 minutes.

  By baking in this way, the dumplings can be easily peeled off from the heating plate, and there is little residue left on the heated plate after baking, and the residue of the leftover is prevented from sticking to the heated plate and remains on the surface of the heated plate Dirt can be easily removed with a scraper or the like, and the workability is remarkably improved.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “part” is based on mass.

<Test Example 1>
Prepare an anti-seizure solution with the composition shown in Table 1 below, pour 100 g of this anti-seize solution on a tray, and place 10 commercially available frozen dumplings (Ajinomoto Co., Inc. commercial dumplings) at -25 ° C. Frozen.

The method for preparing the seizure prevention liquid is as follows.
Example 1
Pullulan was dispersed in rapeseed oil (emulsifier 2.5%) and dissolved by adding it to water and stirring.
Example 2
Curdlan was dispersed in cold water, and rapeseed oil (emulsifier 2.5%) was added thereto and stirred.
Examples 3 and 4
Hydroxypropyl methylcellulose was dispersed in rapeseed oil (emulsifier 2.5%) and dissolved by adding it to cold water and stirring.
Examples 5, 6, and 7
Agar was dispersed in cold water and dissolved by heating. After that, rapeseed oil (emulsifier 2.5%) was added and stirred.
Example 8
Lambda carrageenan was dispersed in rapeseed oil (emulsifier 2.5%) and dissolved by adding it to water and stirring.
Example 9
Guar gum was dispersed in rapeseed oil (emulsifier 2.5%) and dissolved by adding it to water and stirring.
Example 10
Xanthan gum was dispersed in rapeseed oil (emulsifier 2.5%) and dissolved by adding it to water and stirring.

  In Table 1, “Methocel F4M” and “Methocel K250” (trade name, manufactured by Dow Chemical Co., Ltd.) are hydroxypropyl methylcellulose, and “Ultra Agar Ena” (trade name, manufactured by Ina Food Industry) is an ultra-low jelly. Strong agar, “Ultra Instant Melting Agar UX-30” (trade name, manufactured by Ina Food Industry) and “Ultra Instant Melting Agar UX-100” (trade name, manufactured by Ina Food Industry) have high solubility even in hot water "Carrageenin CSL-2" (trade name, manufactured by Saneigen FFI) is λ carrageenan, and "Neosoft G" (trade name, manufactured by Taiyo Kagaku) is guar gum. “Bistop G3000” (trade name, manufactured by San-Ei Gen FFI) is xanthan gum. Moreover, all the numbers in Table 1 are parts by mass (the same applies to the following tables).

  Next, each dumpling was taken out from the tray and placed on a heating plate of a dumpling baking machine (trade name “Sani Cook GZ171B type”, manufactured by Nippon Washing Machine Co., Ltd.) and baked under conditions of a baking temperature of 200 ° C. and a baking time of 5 minutes.

  After baking, the dumplings were peeled off from the heating plate, and the ease of peeling off the dumplings, the amount of the residue on the heating plate, and the stickiness of the residue were evaluated. The following criteria were used for each. Each sample was 20 pieces, and the average was evaluated. In addition, △ or more was made a passing grade.

(Dupling of dumplings)
◎… Easily peeled off.
○: Easy to peel off.
Δ: Slightly difficult to peel off.
X: Hard to peel off.

(Amount of debris on the heating plate)
◎ ... Almost no residue remains.
○… There is little amount of debris.
Δ: Slight amount of dregs.
×… There is a lot of debris.

(Kusuno sticking)
◎… There is almost no sticking to the dust.
○… There is little stickiness of the residue.
Δ: Slightly sticky.
×… There are many sticking to the residue.

  For comparison, instead of the anti-seize solution, a batter prepared with the formulation shown in Table 2 below was used to produce frozen dumplings in the same manner as described above, and fired in the same manner as above. Evaluation was performed in the same manner.

(see Attachment)

(see Attachment)
As shown in Table 1, Examples 1 to 10 containing thickening polysaccharides did not have x in the evaluation of ease of peeling of dumplings, amount of residue, and stickiness of residue. In particular, guar gum was very good in all evaluations.

  On the other hand, as shown in Tables 1 and 2, Comparative Examples 1 and 2 in which no thickener was used had a large amount of debris on the heating plate, and in particular Comparative Example 2 containing flour or protein. Was bad in all evaluations.

<Test Example 2>
Using the guar gum as the thickening polysaccharide in the formulation shown in Table 3 below, the anti-seizure solution was prepared by changing the content of guar gum. 100 g of this anti-seize solution was poured into a tray, and 10 commercially available frozen dumplings (commercial dumplings manufactured by Ajinomoto Co., Inc.) were lined up and sufficiently frozen at -25 ° C.

  Next, each dumpling is taken out from the tray and baked in the same manner as in Test Example 1. After baking, the dumpling is peeled off from the heating plate, and the ease of peeling off the dumpling, the amount of scum on the heating plate, and the stickiness of the scum are evaluated. did.

(see Attachment)
As shown in Table 3, Comparative Examples 3 and 4 in which the content of guar gum as a thickening polysaccharide is less than 0.3 parts by mass with respect to 100 parts by mass of water, and Comparative Examples in excess of 1.5 parts by mass. At 5, the amount of dregs increases.

  On the other hand, in Examples 11 to 16 in which the content of guar gum is 0.3 to 1.5 parts by mass with respect to 100 parts by mass of water, the ease of peeling of dumplings, the amount of residue, and the evaluation of sticking to the residue There was no x. In Examples 12 to 15 in which the content of guar gum was 0.5 to 1.2 parts by mass with respect to 100 parts by mass of water, particularly good results were obtained.

<Test Example 3>
In the composition shown in Table 4 below, xanthan gum was used as the thickening polysaccharide, and the xanthan gum content was changed to prepare a seizure prevention liquid. 100 g of this anti-seize solution was poured into a tray, and 10 commercially available frozen dumplings (commercial dumplings manufactured by Ajinomoto Co., Inc.) were lined up and sufficiently frozen at -25 ° C.

  Next, each dumpling is taken out from the tray and baked in the same manner as in Test Example 1. After baking, the dumpling is peeled off from the heating plate, and the ease of peeling off the dumpling, the amount of scum on the heating plate, and the stickiness of the scum are evaluated. did.

(see Attachment)
As shown in Table 4, Comparative Examples 6 and 7 in which the content of xanthan gum as a thickening polysaccharide is less than 0.3 parts by mass with respect to 100 parts by mass of water, and Comparative Examples in excess of 1.5 parts by mass In 8, the amount of dregs increases.

In contrast, in Examples 17 to 21 in which the xanthan gum content is 0.3 to 1.5 parts by mass with respect to 100 parts by mass of water, the ease of peeling of dumplings, the amount of residue, and the evaluation of sticking to the residue There was no x.

Claims (8)

An aqueous solution in which 0.3 to 1.5 parts by mass of a thickening polysaccharide containing at least one selected from guar gum, carrageenan, xanthan gum and agar is dissolved in 100 parts by mass of water , and fats and emulsifiers are included. A method for producing baked dumplings, characterized in that the baked dumplings are baked on a heating plate in a state where an anti-seizure solution is attached to the grilled surface of the dumplings. The fats and oils containing an emulsifier are apply | coated on a heating plate, or apply | coated to the baking surface of a dumpling, and contain at least 1 sort (s) chosen from guar gum, carrageenan, xanthan gum, and agar with respect to 100 mass parts of water. An anti-seizure solution containing an aqueous solution in which 0.3 to 1.5 parts by mass of a thickening polysaccharide is dissolved is adhered to the grilled surface of the dumplings, and the dumplings are baked on the heating plate. Method. The blending ratio of the aqueous solution is 70 to 95% by mass, the blending ratio of the fat and emulsifier is 5 to 30% by mass, and the blending ratio of the emulsifier is 0.1 to 5 parts by mass with respect to 100 parts by mass of the fat and oil. Item 2. A method for producing grilled dumplings according to item 1 . The method for producing baked dumplings according to any one of claims 1 to 3 , wherein the anti-seizure solution is attached to fresh dumplings or steamed dumplings and frozen and then baked on a heating plate. An aqueous solution in which 0.3 to 1.5 parts by mass of a thickening polysaccharide containing at least one selected from guar gum, carrageenan, xanthan gum and agar is dissolved in 100 parts by mass of water , and fats and emulsifiers are included. An anti-seizure solution for dumplings. The blending ratio of the aqueous solution is 70 to 95% by mass, the blending ratio of the fat and emulsifier is 5 to 30% by mass, and the blending ratio of the emulsifier is 0.1 to 5 parts by mass with respect to 100 parts by mass of the fat and oil. Item 5. An anti-seizure solution for dumplings according to item 5 . A frozen dumpling characterized in that the anti-seizure solution for dumplings according to claim 5 or 6 is frozen by attaching to fresh dumplings or steamed dumplings. The frozen dumplings according to claim 7 , wherein the plurality of dumplings are frozen in a state of being connected by the anti-seizure liquid for dumplings in a state where their grilled surfaces are directed in the same direction.