JP6086857B2 - Frozen dumplings and method for producing frozen dumplings - Google Patents
Frozen dumplings and method for producing frozen dumplings Download PDFInfo
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Description
本発明は、フライパン等の調理器具で調理する際に、油及び／又は水を付加することなく蒸し焼きができ、餃子本来のコシがあり、もっちりした良好な食感を有する冷凍餃子、及びその製造方法に関するものである。 The present invention, when cooking with a cooking utensil such as a frying pan, can be steamed without adding oil and / or water, has the original texture of dumplings, frozen dumplings having a good texture, and its It relates to a manufacturing method.
近年、生活スタイルの多様化に伴い、調理加工食品においては調理が簡単にできることから、家庭用、業務用と幅広く消費者の購入意欲が高まっている。更に調理簡便性に加え調理の失敗がなく美味しく喫食できることが望まれようになってきている。 In recent years, with the diversification of lifestyles, cooked and processed foods can be easily cooked, so consumers are increasingly motivated to purchase for home use and business use. Furthermore, it has become desirable to be able to eat deliciously without cooking failures in addition to cooking convenience.
冷凍餃子は、一般的に野菜類、肉類、調味料等を混ぜた具材を、円形の餃子用の皮に包み蒸す等の加熱をした後、凍結処理をすることにより製造される。冷凍餃子の一般的な調理は、フライパンに油を引き、水を加えて蒸し焼きにして、焼き餃子にして喫食される。調理の目安としてフライパンに引く油の量、加える水の量がパッケージに記載されているが、特に一般家庭においては、その量にバラツキが生じ、見栄えのする焼き面が得られない、フライパンから上手くはがれないといった失敗があり、上手に調理するには、かなりの経験が必要となる。 Frozen dumplings are generally manufactured by freezing after ingredients such as vegetables, meat, seasonings, etc. are mixed and heated in a round dumpling skin. In general cooking of frozen dumplings, oil is drawn into a frying pan, water is added and steamed and baked, and then baked dumplings are eaten. As a guideline for cooking, the amount of oil drawn on the pan and the amount of water to be added are listed on the package. However, especially in ordinary households, the amount varies, and a nicely baked surface cannot be obtained. There is a failure to peel off, and considerable experience is required to cook well.
このような背景から、餃子の焼き面部分に、水、油、乳化剤、でん粉、タンパク質からなる乳化バッターと水又は調味液を二層構造として接触させることで、油および水を加えることなく、見栄えよく良好な食感が得られる餃子の製造方法が提案されている。（特許文献４） From such a background, the emulsified batter made of water, oil, emulsifier, starch, protein and water or seasoning liquid are brought into contact with the grilled surface portion of the dumpling as a two-layer structure, so that it looks good without adding oil and water. A method for producing dumplings that provides a good texture is proposed. (Patent Document 4)
しかしながら、この方法によると、餃子本来のコシともっちりしたボディー感に乏しく、乳化バッター等を接触させた餃子焼き面部分は、軟弱な物性になることからフライパンからはがす際に皮が破れてしまう場合がある。また、製造後冷凍保管された餃子の皮は昇華現象等による水分移行により、皮全体のボディーはふやけたような軟弱な食感になってしまう。さらに、従来の方法は餃子の焼き面に特化したものであって、焼き面以外の皮の食感等に関しては殆ど考慮されていなかった。 However, according to this method, the body feeling that is good with the original body of the dumpling is poor, and the surface of the dumpling grilled surface that is brought into contact with the emulsified batter becomes a weak physical property, so the skin will be torn when peeling from the frying pan There is. In addition, the dumpling skin that has been frozen and stored after production is subject to a moisture transfer due to a sublimation phenomenon or the like, so that the body of the entire skin becomes soft and soft as if it were burnt. Furthermore, the conventional method is specialized for the grilled surface of dumplings, and little consideration has been given to the texture of the skin other than the grilled surface.
解決しようとする課題は、フライパン調理する際に油および水を加えることなく蒸し焼きを可能にし、且つ餃子本来の焼き面の見栄えと本来のコシのある食感を有し冷凍保管においても、水分移行等の問題を解決し、品位を保持することが可能な冷凍餃子、及びその製造方法を実現せんとするものである。 The problem to be solved is that when cooking in a frying pan, steaming can be done without adding oil and water. It is intended to realize a frozen dumpling that can solve such problems and maintain its quality, and a method for producing the same.
本発明に於いては上記課題を解決するために、焼き面はパリッとしていて焼き色は均一なキツネ色を有し、焼き面以外はもっちりした焼き餃子が、調理の熟練を要さなくても失敗なく作れるように、鋭意検討した結果、餃子皮にヒドロキシプロピルメチルセルロース及び／又はメチルセルロースを配合し、餃子の焼き面となる部分に熱変性乳清たん白質又はメチルセルロースを配合した混合液を付着させることで、課題を解決し、焼き面は見栄えとパリッとした食感が、焼き面以外はもっちりした焼き餃子が失敗なく調理できることを見出し、本発明を完成するに到った。 In the present invention, in order to solve the above-mentioned problems, the grilled surface is crisp and the grilled color has a uniform fox color. As a result of diligent investigation, the mixture of hydroxypropyl methylcellulose and / or methylcellulose was added to the dumpling skin, and the mixture containing the heat-denatured whey protein or methylcellulose was adhered to the grilled surface of the dumpling. Thus, the present inventors have solved the problem, found that the grilled surface has a crisp and crisp texture, and that the grilled dumplings other than the grilled surface can be cooked without failure, and the present invention has been completed.
すなわち本発明は、少なくとも小麦粉、水、食塩及び水溶性セルロース誘導体であるヒドロキシプロピルメチルセルロース及び／又はメチルセルロースを含んでなる餃子皮を用いたことを特徴とする冷凍餃子である。 That is, the present invention is a frozen dumpling characterized by using dumpling skin comprising at least wheat flour, water, salt and a water-soluble cellulose derivative, hydroxypropylmethylcellulose and / or methylcellulose.
また本発明は、該水溶性セルロース誘導体であるヒドロキシプロピルメチルセルロース及び／又はメチルセルロースを、小麦粉に対して０．３重量％〜１．０重量％の比率で含んでなる餃子皮を用いたことを特徴とする。 Further, the present invention is characterized by using a dumpling skin comprising hydroxypropylmethylcellulose and / or methylcellulose, which is a water-soluble cellulose derivative, in a ratio of 0.3% by weight to 1.0% by weight with respect to wheat flour. And
また本発明は、該水溶性セルロース誘導体であるヒドロキシプロピルメチルセルロース及び／又はメチルセルロースは、メトキシ基を２５．０％〜３３．０％含むメチルセルロース又はメトキシ基を１９．０％〜３０．０％及びヒドロキシプロポキシ基を４．０％〜１２．０％含むヒドロキシプロピルメチルセルロースである餃子皮を用いたことを特徴とする。 Further, in the present invention, the water-soluble cellulose derivative, hydroxypropylmethylcellulose and / or methylcellulose, contains 15.0% to 30.0% methylcellulose or methoxy group containing 25.0% to 33.0% methoxy group and hydroxy It is characterized by using a dumpling skin that is hydroxypropylmethylcellulose containing 4.0% to 12.0% of a propoxy group.
また本発明は、該水溶性セルロース誘導体であるであるヒドロキシプロピルメチルセルロース及び／又はメチルセルロースは、粘度範囲２８０〜５６０ｍｍ２／ｓのメチルセルロース又は粘度範囲４０〜５６００ｍｍ２／ｓのヒドロキシプロピルメチルセルロースを用いることを特徴とする。 In the present invention, the water-soluble cellulose derivative, hydroxypropylmethylcellulose and / or methylcellulose, uses methylcellulose having a viscosity range of 280 to 560 mm 2 / s or hydroxypropylmethylcellulose having a viscosity range of 40 to 5600 mm 2 / s. Features.
また本発明は、餃子の焼き面となる部分に、食用油、小麦粉及び水を主成分とする容液に、常温〜５５℃の温度域で凝固するゲル化物質或いは水溶性セルロース誘導体であるメチルセルロースを添加した混合液を付着させることを特徴とする。ここで、常温とは日本工業規格に規定される通り５℃〜３５℃の範囲の温度をいう。 In addition, the present invention provides a gelling substance or a water-soluble cellulose derivative that solidifies in a temperature range of room temperature to 55 ° C. in a liquid solution containing edible oil, flour and water as main components on a portion to be a grilled surface of dumplings. It is characterized by adhering a mixed solution to which is added. Here, normal temperature refers to a temperature in the range of 5 ° C. to 35 ° C. as defined in Japanese Industrial Standards.
また本発明は、該混合液は、該熱変性乳清たん白質又はメチルセルロースが０．５重量％〜１．３重量％含まれる混合液を付着させることを特徴とする。 Further, the present invention is characterized in that the mixed solution adheres a mixed solution containing 0.5 to 1.3% by weight of the heat-denatured whey protein or methylcellulose.
また本発明は、該熱変性乳清たん白質又はメチルセルロースが含まれる混合液を、餃子１個の重量に対して２０重量％〜３０重量％付着させることを特徴とする。 In addition, the present invention is characterized in that the mixed solution containing the heat-denatured whey protein or methylcellulose is attached in an amount of 20 to 30% by weight based on the weight of one dumpling.
さらに本発明は、少なくとも小麦粉、水、食塩及び水溶性セルロース誘導体であるヒドロキシプロピルメチルセルロース及び／又はメチルセルロースを含んでなる生地を用いて餃子皮を製造する工程と、具材を混合する工程と、該具材を該餃子皮に包み成形する工程と、該餃子を餃子の焼き面がトレーの底面となるようにトレーに配置する工程と、少なくとも食用油、小麦粉及び水を主成分とする容液にゲル化物質を添加した混合液をトレーの底面に充填する工程と、該トレーの餃子を蒸気で加熱する工程と、該トレーの餃子をさらに冷却後に凍結する工程と、を経て製造することを特徴とする、冷凍餃子の製造方法である。 Furthermore, the present invention comprises a step of producing dumpling skin using a dough comprising at least flour, water, salt and a water-soluble cellulose derivative hydroxypropylmethylcellulose and / or methylcellulose, a step of mixing ingredients, A step of wrapping and molding ingredients in the dumpling skin, a step of placing the dumpling in a tray so that the grilled surface of the dumpling becomes the bottom surface of the tray, and a solution containing at least edible oil, flour and water as main components It is manufactured through a step of filling a mixed liquid added with a gelling substance on the bottom of the tray, a step of heating the dumplings of the tray with steam, and a step of freezing the dumplings of the tray after cooling. And a method for producing frozen dumplings.
また本発明は、該水溶性セルロース誘導体であるヒドロキシプロピルメチルセルロース及び／又はメチルセルロースを、小麦粉に対して０．３重量％〜１．０重量％の比率で含んでなる餃子皮を用いたことを特徴とする冷凍餃子の製造方法である。 Further, the present invention is characterized by using a dumpling skin comprising hydroxypropylmethylcellulose and / or methylcellulose, which is a water-soluble cellulose derivative, in a ratio of 0.3% by weight to 1.0% by weight with respect to wheat flour. It is a manufacturing method of frozen dumplings.
また本発明は、該水溶性セルロース誘導体であるヒドロキシプロピルメチルセルロース及び／又はメチルセルロースは、メトキシ基を２５．０％〜３３．０％含むメチルセルロース又はメトキシ基を１９．０％〜３０．０％及びヒドロキシプロポキシ基を４．０％〜１２．０％含むヒドロキシプロピルメチルセルロースである餃子皮を用いたことを特徴とする、冷凍餃子の製造方法である。 Further, in the present invention, the water-soluble cellulose derivative, hydroxypropylmethylcellulose and / or methylcellulose, contains 15.0% to 30.0% methylcellulose or methoxy group containing 25.0% to 33.0% methoxy group and hydroxy It is the manufacturing method of frozen dumplings using the dumpling skin which is hydroxypropyl methylcellulose containing 4.0%-12.0% of propoxy groups.
また本発明は、該水溶性セルロース誘導体であるであるヒドロキシプロピルメチルセルロース及び／又はメチルセルロースは、粘度範囲２８０〜５６０ｍｍ２／ｓのメチルセルロース又は粘度範囲４０〜５６００ｍｍ２／ｓのヒドロキシプロピルメチルセルロースを用いることを特徴とする、冷凍餃子の製造方法である。 In the present invention, the water-soluble cellulose derivative, hydroxypropylmethylcellulose and / or methylcellulose, uses methylcellulose having a viscosity range of 280 to 560 mm 2 / s or hydroxypropylmethylcellulose having a viscosity range of 40 to 5600 mm 2 / s. This is a method for producing frozen dumplings.
また本発明は、餃子の焼き面となる部分に、食用油、小麦粉及び水を主成分とする容液に、常温〜５５℃の温度域で凝固するゲル化物質或いは水溶性セルロース誘導体であるメチルセルロースを添加した混合液を付着させることを特徴とする、冷凍餃子の製造方法である。 In addition, the present invention provides a gelling substance or a water-soluble cellulose derivative that solidifies in a temperature range of room temperature to 55 ° C. in a liquid solution containing edible oil, flour and water as main components on a portion to be a grilled surface of dumplings. It is the manufacturing method of frozen dumplings characterized by attaching the liquid mixture which added No ..
また本発明は、該混合液は、該熱変性乳清たん白質又はメチルセルロースが０．５重量％〜１．３重量％含まれる混合液を付着させることを特徴とする、冷凍餃子の製造方法である。 Moreover, this invention is a manufacturing method of a frozen dumpling characterized by attaching the liquid mixture in which this liquid mixture contains 0.5 weight%-1.3 weight% of this heat-denatured whey protein or methylcellulose. is there.
また本発明は、また本発明は、該混合液は、該熱変性乳清たん白質又はメチルセルロースが０．５重量％〜１．３重量％含まれる混合液を付着させることを特徴とする冷凍餃子の製造方法である。なお、餃子１個の重量は１５〜２０ｇが望ましい。 Further, the present invention is also a frozen dumpling characterized in that the mixed solution adheres a mixed solution containing 0.5 to 1.3% by weight of the heat-denatured whey protein or methylcellulose. It is a manufacturing method. The weight of one dumpling is preferably 15 to 20 g.
本発明の冷凍餃子及びその製造方法は、調理する際に油および水を加えることなく、焼き面は見栄えとパリッとした食感を持ち且つ焼き面以外はもっちりした焼き餃子が失敗なく調理できる冷凍餃子が実現され、以て生活の向上及び産業の発展に資するものである。 The frozen dumpling of the present invention and the method for producing the same, without adding oil and water at the time of cooking, the grilled surface has a crisp and crisp texture and can be cooked without failure except for the grilled surface. Frozen dumplings are realized, which contributes to improvement of life and development of industry.
本発明に係る冷凍餃子は、少なくとも小麦粉、食塩、水及び水溶性セルロース誘導体であるヒドロキシプロピルメチルセルロース及び／又はメチルセルロースを含んでなる餃子皮を用い、また該餃子の焼き面となる部分に、食用油、小麦粉及び水を主成分とする混合液に常温〜５５℃の温度域で凝固するゲル化物質を添加した混合液を付着させることを特徴とする冷凍餃子であり、またその製造方法である。かかる方法を用いることにより、調理する際に油および水を加えることなく、焼き面は見栄えとパリッとした食感を持ち且つ焼き面以外はもっちりした焼き餃子が失敗なく調理できる冷凍餃子を実現した。 The frozen dumpling according to the present invention uses at least wheat flour, salt, water, and a water-soluble cellulose derivative hydroxypropylmethylcellulose and / or a dumpling skin comprising methylcellulose, and the cooking oil is used on a portion to be a grilled surface of the dumpling. A frozen dumpling characterized by adhering a mixed solution obtained by adding a gelling substance that solidifies in a temperature range from room temperature to 55 ° C. to a mixed solution containing wheat flour and water as main components, and a method for producing the same. By using this method, it is possible to produce frozen dumplings that can be cooked without failure without adding oil and water when cooking, and the grilled surface has a crispy and crispy texture, and other than the grilled surface, did.
以下、本発明に係る冷凍餃子の製造プロセスを、図１に示すフローチャートを用いて説明する。本発明に係る冷凍餃子の製造プロセスは、餃子皮の調製、具材の調製、該皮及び具材を用いての餃子成形、トレーへの配置、混合液の充填、蒸気加熱、予冷、急速凍結、を経て為される。 Hereafter, the manufacturing process of the frozen dumpling which concerns on this invention is demonstrated using the flowchart shown in FIG. The process for producing frozen dumplings according to the present invention includes preparation of dumpling skin, preparation of ingredients, dumpling molding using the skin and ingredients, placement in a tray, filling of a mixed solution, steam heating, precooling, quick freezing , Is done through.
餃子皮の調製は、横２軸型ミキサーにて、少なくとも小麦粉、食塩、食用油及び水を含む原料を投入し約１５分間攪拌し皮の生地を作成した。次に多段式ローラーで厚み約３〜４mmの麺帯に仕上げた。ここで、本発明に於ける餃子皮は少なくとも小麦粉、水、食塩、食用油及び水溶性セルロース誘導体であるヒドロキシプロピルメチルセルロース及び／又はメチルセルロースを含んでなる。具材の配合は、特に限定されるものではなく、通常の豚肉、豚脂、鶏肉、キャベツ、玉ねぎ、にら、にんにく、しょうが等の他調味香辛料を用いることができる。これらを横２軸型ミキサーで混合したものを具材として用いた。 For the preparation of dumpling skin, raw materials containing at least wheat flour, salt, edible oil and water were charged in a horizontal biaxial mixer and stirred for about 15 minutes to prepare a skin dough. Next, a noodle strip having a thickness of about 3 to 4 mm was finished with a multistage roller. Here, the dumpling skin according to the present invention comprises at least flour, water, salt, edible oil, and hydroxypropylmethylcellulose and / or methylcellulose which are water-soluble cellulose derivatives. The blending of ingredients is not particularly limited, and other seasoning spices such as normal pork, pork fat, chicken, cabbage, onion, leek, garlic, ginger and the like can be used. What mixed these with the horizontal biaxial mixer was used as an ingredient.
上記の皮及び具材を用いての餃子成形は、自動餃子成型機にて、直径約８．７ｃｍに抜きとった本発明に係る餃子皮に、具材約１２ｇを包んで、約１７ｇの餃子を得た。その後、成形した餃子のトレーへの配置を行う。トレーの底面は平坦が望ましく、餃子の焼き面が、トレーの底面となるように１２個を配置した。 The dumpling molding using the above-mentioned skin and ingredients is about 17 g of dumplings, wrapped in about 12 g of ingredients in the dumpling skin according to the present invention extracted to a diameter of about 8.7 cm with an automatic dumpling molding machine. Got. Then, arrangement | positioning to the tray of the formed dumpling is performed. The bottom surface of the tray is desirably flat, and twelve pieces are arranged so that the grilled surface of the dumpling becomes the bottom surface of the tray.
混合液の充填は、少なくとも水、食用油、小麦粉及び熱変性乳清たん白質又はメチルセルロースを含む材料を、縦型ミキサーで約３０秒攪拌して得られた混合液を餃子１個に対して約３〜１０ｇをトレーの底面にくるように充填された。本発明に係る混合液は、餃子の焼き面となる部分に、常温〜５５℃の温度域で凝固するゲル化物質が約０．５重量％〜１．３重量％含まれる混合液を用いた。 The filling of the mixed liquid is carried out by mixing a mixed liquid obtained by stirring a material containing at least water, edible oil, wheat flour, and heat-denatured whey protein or methyl cellulose with a vertical mixer for about 30 seconds with respect to one dumpling. 3 to 10 g was filled so as to come to the bottom of the tray. As the mixed liquid according to the present invention, a mixed liquid containing about 0.5% by weight to 1.3% by weight of a gelling substance that solidifies in a temperature range of room temperature to 55 ° C. was used in a portion to be a grilled surface of dumplings. .
その後、約９５〜９９℃の蒸気温度で、餃子の中心温度が約７５℃以上になるまで加熱される。さらに、蒸気加熱後約６０℃以下まで冷却した後に、約−１８℃以下まで冷却凍結して、本発明に係る冷凍餃子が得られる。なお、かかる製造工程はあくまでも一例であって、各材料の重量、比率、或いは使用する機器等はこれらに限定されるものでないことは言うまでもない。 Then, it is heated at a steam temperature of about 95 to 99 ° C. until the center temperature of the dumpling becomes about 75 ° C. or higher. Furthermore, after cooling to about 60 ° C. or lower after steam heating, the frozen dumpling according to the present invention is obtained by cooling to about −18 ° C. or lower. In addition, this manufacturing process is an example to the last, and it cannot be overemphasized that the weight of each material, a ratio, or the apparatus to be used are not limited to these.
本発明に係る方法を用いることにより、麺の軟化防止、水分移行防止、蒸気の分散性向上及び離型性向上が実現され、調理する際に油および水を加えることなく、焼き面は見栄えとパリッとした食感を持ち且つ焼き面以外はもっちりした焼き餃子が失敗なく調理できる冷凍餃子が得られた。 By using the method according to the present invention, noodle softening prevention, moisture transfer prevention, steam dispersibility improvement and mold release improvement are realized, and without adding oil and water when cooking, the grilled surface looks good A frozen dumpling having a crisp texture and capable of cooking without any failure was obtained.
ここで、本発明に係る餃子皮及び混合液の効果を確認するため、対照区を含めて餃子皮及び混合液の条件をマトリクスとして、調理後の餃子を官能的に評価する実験を行った。 Here, in order to confirm the effects of the dumpling skin and the mixed solution according to the present invention, an experiment was conducted in which the dumplings after cooking were sensuously evaluated using the conditions of the dumpling skin and the mixed solution including the control section as a matrix.
本実施例に於いては、皮配合と混合液配合への添加物質が皮、焼面、容液付着部の食感および焼面の見栄えに及ぼす影響評価を行った。対照区１に対して、メチルセルロース（以下、明細書及び図中ではＭＣと表記）、ヒドロキシプロピルメチルセルロース（以下、明細書及び図中ではＨＰＭＣと表記）、アルギン酸Ｎａ、難消化性デキストリンの各物質を添加した試験区２〜５の餃子皮と、対照区１に対してＭＣ，ＨＰＭＣ、熱変性乳清たん白質、アルギン酸Ｎａ、卵白、粉末状大豆たん白質の各物質を添加した試験区２〜７の付着混合液を、皮と混合液の前記条件をマトリクスとしてそれぞれ図１に示したように冷凍餃子を作成し効果の評価をした。 In this example, the effect of the substances added to the skin blending and the mixed liquid blending on the texture of the skin, the burned surface, and the liquid adhesion portion and the appearance of the burned surface was evaluated. With respect to the control group 1, methyl cellulose (hereinafter referred to as MC in the description and drawings), hydroxypropylmethyl cellulose (hereinafter referred to as HPMC in the description and drawings), Na alginate, and indigestible dextrin were added. Test groups 2 to 7 in which MC, HPMC, heat-denatured whey protein, sodium alginate, egg white, and powdered soybean protein were added to test group 2 to 5 of dumpling skin and control group 1 added. The frozen mixed dumplings were prepared as shown in FIG. 1 using the above-mentioned conditions of the adhering mixed solution of the skin and the mixed solution as a matrix, and the effects were evaluated.
評価は、焼き上げた餃子について５名のパネラーにより官能検査を行った。なお、パネラーには実施条件は伝えずに評価を行っている。評価は以下の（１）〜（４）の４つの観点で、５段階評価にて採点した。なお、５が最高評価、１が最低評価であり、総合的に点数が高い方が好評価であるといえる。
（１）皮の食感：コシ、もっちり感を有するか。
（２）焼面の見栄え：焼きムラがなく、均一な狐色を有するか。
（３）焼面の食感：パリッと感を有するか。
（４）溶液付着部食感：ふやけ感がなく、もっちり感を有するか。
Evaluation performed the sensory test by the five panelists about the baked dumpling. The panelists are evaluated without telling the implementation conditions. Evaluation was scored by five-step evaluation from the following four viewpoints (1) to (4). In addition, 5 is the highest evaluation, 1 is the lowest evaluation, and it can be said that the higher the score, the better the evaluation.
(1) Skin texture: Does it have a firm, tight feeling?
(2) Appearance of the burned surface: Does it have a uniform discoloration without burning unevenness?
(3) Texture of the burned surface: Does it have a crisp feeling?
(4) Texture of the solution-attached part: Does it have a feeling of stickiness without feeling dull?
実験は、餃子皮の調製を５条件、混合液を７条件にて実施した。夫々の条件を表１及び表２に示す。 In the experiment, the dumpling skin was prepared under 5 conditions and the mixed solution under 7 conditions. The respective conditions are shown in Tables 1 and 2.
表１は前記の皮の配合を示している。皮配合には、ＭＣ、ＨＰＭＣ、アルギン酸Ｎａ及び難消化性デキストリンを添加し、対照区と比較した。ここで、使用した食用油は株式会社ジャパンオイルミルズ製の商品名Ｊサラダ油銀マークを、ＭＣ及びＨＰＭＣは信越化学工業株式会社製の商品名メトローズを、アルギン酸Ｎａはキッコーマンバイオケミファ株式会社製の商品名ダックアルギンを、難消化性デキストリンは松谷化学工業株式会社製の商品名ファイバーソル２Ｈを用いたが、夫々の材料はこれらに限定されるものではない。 Table 1 shows the skin formulation. MC, HPMC, Na alginate and indigestible dextrin were added to the skin formulation and compared with the control group. Here, the edible oil used is the product name J Salad Oil Silver Mark manufactured by Japan Oil Mills Co., Ltd., MC and HPMC are the product name Metrows manufactured by Shin-Etsu Chemical Co., Ltd., and the sodium alginate is a product manufactured by Kikkoman Biochemifa Co., Ltd. The name Duck Argin was used, and as the indigestible dextrin, the trade name Fiber Sol 2H manufactured by Matsutani Chemical Co., Ltd. was used, but each material is not limited to these.
表２は前記の付着溶液（混合液）の配合を示している。混合液の配合には、ＭＣ、ＨＰＭＣ、熱変性乳清たんぱく質、アルギン酸Ｎａ、卵白及び粉末状大豆たんぱく質を添加し、対照区と比較した。ここで、使用した食用油は株式会社ジャパンオイルミルズ製の商品名Ｊサラダ油銀マークを、ＭＣ及びＨＰＭＣは信越化学工業株式会社製の商品名メトローズを、熱変性乳清たんぱく質は第一化成株式会社製の商品名ジェネシスを、アルギン酸Ｎａはキッコーマンバイオケミファ株式会社製の商品名ダックアルギンを用いたが、夫々の材料はこれらに限定されるものではない。 Table 2 shows the formulation of the adhesion solution (mixed solution). MC, HPMC, heat-denatured whey protein, sodium alginate, egg white, and powdered soy protein were added to the mixture, and compared with the control group. The edible oil used here is Japan Oil Mills Co., Ltd. product name J Salad Oil Silver Mark, MC and HPMC are Shin-Etsu Chemical Co., Ltd. product name Metrose, and heat-denatured whey protein is Daiichi Kasei Co., Ltd. The product name Genesis manufactured by Kiyoman Biochemifa Co., Ltd. was used for the alginate Na, but each material is not limited to these.
前記の餃子皮及び混合液をそれぞれ調製し、これらを用いて夫々冷凍餃子を前記のプロセスでもって製造した。これらの冷凍餃子を全て同じ条件でフライパンに置いてフタをして中火にて７分間焼いた後官能検査を行った。官能検査の観点は前記の通りである。 The said dumpling skin and the liquid mixture were prepared, respectively, and frozen dumplings were each manufactured with the said process using these. All of these frozen dumplings were placed on a frying pan under the same conditions, covered, baked on medium heat for 7 minutes, and then subjected to a sensory test. The viewpoint of the sensory test is as described above.
ここで、図２は焼いた餃子の合わせ部と溶液付着部を示す図面代用写真である。図中の１が皮の合わせ部、２が溶液付着部である。また、図３は焼いた餃子の焼き面を示す図面代用写真である。評価に於いてはかかる部位について官能検査を行っている。また、図４は、冷凍後の餃子の合わせ部と溶液付着部を示す図面代用写真である。 Here, FIG. 2 is a drawing-substituting photograph showing the combined portion and the solution adhesion portion of the baked dumplings. In the figure, reference numeral 1 denotes a skin fitting portion and 2 denotes a solution adhesion portion. FIG. 3 is a drawing-substituting photograph showing the grilled surface of the baked dumplings. In the evaluation, a sensory test is performed on such a part. FIG. 4 is a drawing-substituting photograph showing the combined portion of the dumpling after freezing and the solution adhesion portion.
表３に結果を示す。餃子皮については、ＭＣおよびＨＰＭＣの添加区が皮、焼面、容液付着部のいずれにおいても食感は良好であった。また、焼面の見栄えにおいても同様な結果が得られた。アルギン酸Ｎａ、難消化性デキストリン添加区においては、皮のもっちり感が得られず、溶液付着部においても満足いく食感は得られなかった。付着溶液については、ＭＣおよび熱変性乳清たん白質の添加区において、溶液を付着した部分にふやけ感が少なく、いずれの評価項目において高い評価であったが、もっとも有効な手段としては、熱変性乳清たん白質の添加であった。他の添加区においては、溶液付着部にふやけ感あり、満足できる食感は得られなかった。以上のように、皮配合２（ＭＣ添加区）もしくは皮配合３（ＨＰＭＣ添加区）と付着溶液配合４（熱変性乳清たん白質添加区）および付着溶液配合２（ＭＣ添加区）の組合せが最適であることが判明した。 Table 3 shows the results. As for the dumpling skin, the texture was good in any of the areas where MC and HPMC were added. Moreover, the same result was obtained also in the appearance of the burning surface. In the case where Na alginate and indigestible dextrin were added, it was not possible to obtain a tight feeling of the skin, and a satisfactory texture was not obtained even in the solution adhesion part. As for the adherent solution, in the area where MC and heat-denatured whey protein were added, there was little sensation in the part where the solution was adhering, and it was highly evaluated in any evaluation item, but the most effective means is heat denaturation. It was the addition of whey protein. In the other added sections, there was a sensation of sensation at the solution adhesion part, and a satisfactory texture could not be obtained. As described above, the combination of the skin composition 2 (MC addition group) or the skin composition 3 (HPMC addition group), the adhesion solution composition 4 (heat-modified whey protein addition group) and the adhesion solution composition 2 (MC addition group) It turned out to be optimal.
ここで、付着溶液の効果に関して考察すると、まず熱変性乳清たん白質は塩の存在下では常温域以上の温度範囲でゲル化する特性があることにより、皮に配合されている食塩の影響によって製造工程の蒸気加熱前に特に食塩の溶出する皮の近傍に於いてゲル化しており、加熱の際による水分移行が少なく、ふやけを防止しているものと考えられる。また、冷凍餃子を調理する際にはゲルの形成が崩れ、ゲル中の水分が蒸気となって、焼き蒸しに適した状態となっているものと考えられる。 Here, considering the effect of the adhesion solution, first, heat-denatured whey protein has the property of gelling in the temperature range above the normal temperature range in the presence of salt. It is presumed that gelation occurs in the vicinity of the skin from which salt is eluted before the steam heating in the manufacturing process, and there is little moisture transfer due to heating, thus preventing swell. In addition, when cooking frozen dumplings, the formation of the gel collapses, and the water in the gel becomes steam, which is considered to be suitable for baking.
また、同様にＭＣの効果については、ＭＣは比較的低温域でゲル形成されるので、製造工程の蒸気加熱の初期の段階でゲル化されており、熱変性乳清たん白質と同様に加熱の際に水分移行が少なく、ふやけを防止しているものと考えられる。また、冷凍餃子を調理する際にはゲルの形成が崩れ、ゲル中の水分が蒸気となって、焼き蒸しに適した状態となっているものと考えられる。
Similarly, as for the effect of MC, since MC is gel-formed at a relatively low temperature range, it is gelled at the initial stage of steam heating in the production process, and it is heated similarly to heat-denatured whey protein. It is thought that there is little moisture transfer at the time, and it prevents the dwarf. In addition, when cooking frozen dumplings, the formation of the gel collapses, and the water in the gel becomes steam, which is considered to be suitable for baking.
両物質は添加濃度、熱変性乳清たん白質については塩濃度によっても、ゲル強度およびゲル物性は異なったものになることから、得たい品位によって調整することが望ましい。 Since both substances have different gel strength and gel properties depending on the addition concentration, and heat-denatured whey protein, depending on the salt concentration, it is desirable to adjust depending on the quality to be obtained.
これらの結果から、本発明に係る方法を用いることにより、調理する際に油および水を加えることなく、焼き面は見栄えとパリッとした食感を持ち且つ焼き面以外はもっちりした焼き餃子が失敗なく調理できる冷凍餃子を実現することが出来ることがわかる。 From these results, by using the method according to the present invention, without adding oil and water when cooking, the grilled surface has a crisp and crisp texture and the other than the grilled surface is a baked dumpling It can be seen that frozen dumplings that can be cooked without failure can be realized.
次に、実施例２として皮配合添加のＭＣとＨＰＭＣの各グレードが皮、焼面、容液付着部の食感および焼面の見栄えに及ぼす影響を評価した。なお、官能評価方法は実施例１と同様である。 Next, as Example 2, the influence of each grade of MC and HPMC added with the skin mixture on the texture of the skin, the burned surface, and the liquid adhesion portion and the appearance of the burned surface was evaluated. The sensory evaluation method is the same as in Example 1.
本実施例に於いては、ＭＣを３条件とＨＰＭＣを３条件のグレードをそれぞれ小麦粉に対して０．５重量％添加し、餃子焼面に付着させる溶液は、実施例２の溶液配合Ｎｏ．４を用いて、図１に示したように冷凍餃子を作成して、各グレードが品位に及ぼす影響を評価した。 In this example, 0.5 wt% of three grades of MC and three grades of HPMC were added to the flour and adhered to the grilled dumpling surface. 4 was used to prepare frozen dumplings as shown in FIG. 1, and the effect of each grade on quality was evaluated.
表４は本実施例に於ける皮の配合を、表５は本実施例に於ける付着溶液の配合を示している。ＭＣー１、ＭＣー２、、ＭＣー３、ＨＰＭＣー１、ＨＰＭＣー２及びＨＰＭＣ−３の各グレードをそれぞれ小麦粉に対して０．５重量％添加し、餃子焼面に付着させる溶液は、実施例２の溶液配合Ｎｏ．４を用いて、図１に示したように冷凍餃子を作成して、各グレードが品位に及ぼす影響を評価した。各グレードの詳細は表に記載の通りである。 Table 4 shows the formulation of the skin in this example, and Table 5 shows the formulation of the adhesion solution in this example. MC-1, MC-2, MC-3, HPMC-1, HPMC-2, and HPMC-3 grades are each added 0.5% by weight with respect to the flour, and the solution to adhere to the grilled dumpling surface is: Solution formulation No. 2 in Example 2 4 was used to prepare frozen dumplings as shown in FIG. 1, and the effect of each grade on quality was evaluated. Details of each grade are as described in the table.
表６に結果を示す。ＭＣでは、粘度範囲２８０〜５６０ｍｍ２／ｓのグレードが良いことがわかった。ＨＰＭＣではいずれのグレードにおいても良好であったが、特にメトキシ基を１９．０％〜２４．０％及びヒドロキシプロポキシ基を４．０％〜１２．０％含み、また粘度範囲８０〜１２０ｍｍ２／ｓのグレード、及び、にメトキシ基を２８．０％〜３０．０％及びヒドロキシプロポキシ基を７．０％〜１２．０％含み、また粘度範囲４０〜６０ｍｍ２／ｓのグレードが最も高い評価を得た。本実施例により、ＭＣの添加では歯切れの良い食感が得られることがわかり、ＨＰＭＣの添加ではもっちりとした食感が得らることがわかった。これらに関してはいずれも有効であるが、得たい食感によって使い分けするのが望ましく、また、ＭＣとＨＰＭＣとの組合せも有効と考えられた。 Table 6 shows the results. In MC, it was found that a grade having a viscosity range of 280 to 560 mm 2 / s was good. HPMC was good in all grades, but in particular it contained 19.0% to 24.0% methoxy groups and 4.0% to 12.0% hydroxypropoxy groups, and had a viscosity range of 80 to 120 mm 2 / s grade, and methoxy group containing 28.0% to 30.0% and hydroxypropoxy group 7.0% to 12.0%, and the viscosity range of 40 to 60 mm 2 / s is the highest rating. Got. According to this example, it was found that the addition of MC provided a crisp texture, and the addition of HPMC provided a firm texture. All of these are effective, but it is desirable to use them properly depending on the texture to be obtained, and the combination of MC and HPMC was also considered effective.
次に、実施例３として皮配合添加のＨＰＭＣの添加量が皮、焼面、容液付着部の食感および焼面の見栄えに及ぼす影響を評価した。 Next, as Example 3, the influence of the addition amount of HPMC added to the skin was evaluated on the texture of the skin, the burned surface, and the liquid adhesion portion and the appearance of the burned surface.
本実施例に於いては、実施例２で評価の高かったメトキシ基２８〜３０％、ヒドロキシプロポキシ基７〜１２％、粘度範囲度範囲４０〜６０ｍｍ２／ｓのＨＰＭＣ（ＨＰＭＣ−３）を小麦粉に対して０．１重量％〜１．３重量％を添加し、餃子焼面に付着させる溶液としては実施例２の溶液配合Ｎｏ．４を用いて、図１に示したように冷凍餃子を作成して、各添加量が品位に及ぼす影響を評価した。 In this example, HPMC (HPMC-3), which was highly evaluated in Example 2, was 28-30% methoxy group, hydroxypropoxy group 7-12%, viscosity range degree range 40-60 mm 2 / s. As a solution for adding 0.1 wt% to 1.3 wt% with respect to the gyoza grilled surface, the solution blend No. 1 of Example 2 was used. 4 was used to prepare frozen dumplings as shown in FIG. 1, and the effect of each addition amount on quality was evaluated.
結果を表７に示す。これより、０．３重量％〜１．０重量％の添加量が最適な添加範囲であることが判明した。 The results are shown in Table 7. From this, it was found that the addition amount of 0.3 wt% to 1.0 wt% is the optimum addition range.
次に、実施例４として、付着溶液配合の熱変性乳清たん白質の添加量が皮、焼面、容液付着部の食感および焼面の見栄えに及ぼす影響を評価した。結果を図６に示す。なお、官能評価方法は実施例１と同様である。 Next, as Example 4, the effect of the addition amount of the heat-denatured whey protein blended with the adhesion solution on the texture of the skin, the baked surface, and the liquid-attached portion and the appearance of the baked surface was evaluated. The results are shown in FIG. The sensory evaluation method is the same as in Example 1.
本実施例に於いては、実施例１で餃子焼面に付着させる溶液に添加する物質で評価の高かった熱変性乳清たん白質を、溶液中に０．３重量％〜１．５重量％を添加し、餃子皮配合は、実施例３の０．５重量％添加配合を用いて、図１に示したように冷凍餃子を作成して、各添加量が品位に及ぼす影響を評価した。 In this example, the heat-denatured whey protein, which was highly evaluated as a substance added to the solution to be attached to the grilled dumpling surface in Example 1, was added in an amount of 0.3% to 1.5% by weight. As shown in FIG. 1, frozen dumplings were prepared using the 0.5 wt% additive formulation of Example 3 and the effect of each added amount on the quality was evaluated.
結果を表８に示す。これより、０．５重量％〜１．３重量％の添加が最適な添加範囲であることが判明した。 The results are shown in Table 8. From this, it was found that the addition of 0.5 wt% to 1.3 wt% is the optimum addition range.
ここで、従来例と本発明に係る冷凍餃子を焼き上げて比較した。図５は、対照品を焼き上げた餃子の状態を示す図面代用写真である。また、図６は、本発明に係る餃子を焼き上げた餃子の状態を示す図面代用写真である。図５に示す対照品においては皮のふやけによる破れが生じており、また焼き面もムラが多く均一でないのに対して、本発明に係る図６では皮のふやけがなくフライパンからはがす際に破けることなく、また焼き面も均一にきつね色に焼き上がっていることがわかる。この比較から、本発明に係る冷凍餃子は焼き面が見栄えとパリッとした食感を持ち且つ焼き面以外はもっちりした焼き餃子が得られていることがわかり、また皮の破れなども生ぜず、焼き上がりの良好な餃子が得られることがわかる。 Here, the frozen dumplings according to the present invention and the conventional example were baked for comparison. FIG. 5 is a drawing-substituting photograph showing the state of dumplings baked with a control product. FIG. 6 is a drawing-substituting photograph showing the state of the dumplings obtained by baking the dumplings according to the present invention. In the control product shown in FIG. 5, tearing due to skin wisdom occurs, and the baked surface is uneven and uneven, whereas in FIG. 6 according to the present invention, there is no skin swaying when peeling from a frying pan. It can be seen that the baked surface is also baked uniformly in a dark color. From this comparison, it can be seen that the frozen gyoza according to the present invention has a crisp texture and a crisp texture, and that the baked gyoza has a non-grilled surface, and the skin is not broken. It can be seen that dumplings with good baking are obtained.
以上述べて来たように、本発明の冷凍餃子及びその製造方法は、調理する際に油および水を加えることなく、焼き面は見栄えとパリッとした食感を持ち且つ焼き面以外はもっちりした焼き餃子が失敗なく調理できる冷凍餃子が実現され、以て生活の向上及び産業の発展に資するものである。 As described above, the frozen dumpling and the method for producing the same of the present invention have a crisp and crisp texture without adding oil and water when cooking, and the portions other than the grilled surface are tight. Frozen dumplings that can be cooked without failure can be realized, which contributes to improvement of life and development of industry.
１ 餃子の皮の合わせ部
２ 餃子の溶液付着部
３ 餃子の焼き面
４ ふやけによる破れ（対照品）
1 Dumpling skin joint part 2 Dumpling solution adhering part 3 Dumpling surface 4 Dumpling tear (control product)
Claims (11)
且つ、該餃子の焼き面となる部分に、食用油、小麦粉及び水を主成分とする溶液に、塩の存在下でゲル化する熱変性乳清たん白質又はメチルセルロースを添加した混合液を付着させることを特徴とする、
冷凍餃子。 Using at least flour, salt, water and a water-soluble cellulose derivative hydroxypropylmethylcellulose and / or dumpling skin comprising methylcellulose,
And the liquid mixture which added the heat | fever modified | denatured whey protein or methylcellulose which gelatinizes in the presence of salt to the solution which has an edible oil, wheat flour, and water as a main component is made to adhere to the part used as the baking surface of this dumpling. It is characterized by
Frozen dumplings.
且つ、該餃子の焼き面となる部分に、食用油、小麦粉及び水を主成分とする溶液に、塩の存在下でゲル化する熱変性乳清たん白質又はメチルセルロースを添加した混合液を付着させることを特徴とする、
請求項１記載の冷凍餃子。 Using a dumpling skin comprising at least 0.3% to 1.0% by weight of flour, salt, water, and water-soluble cellulose derivative hydroxypropylmethylcellulose and / or methylcellulose in a ratio of 0.3% to 1.0% by weight,
And the liquid mixture which added the heat | fever modified | denatured whey protein or methylcellulose which gelatinizes in the presence of salt to the solution which has an edible oil, wheat flour, and water as a main component is made to adhere to the part used as the baking surface of this dumpling. It is characterized by
The frozen dumpling according to claim 1.
請求項１又は２記載の冷凍餃子。 Hydroxypropyl methylcellulose and / or methylcellulose which is the water-soluble cellulose derivative contains 25.0% to 33.0% methoxy group and has a viscosity range of 280 to 560 mm 2 / s. Characterized in that it uses a dumpling skin that is hydroxypropylmethylcellulose containing 19.0% to 30.0% and 4.0% to 12.0% of hydroxypropoxy groups and having a viscosity range of 40 to 5600 mm 2 / s.
The frozen dumplings according to claim 1 or 2.
請求項１乃至３の何れか一に記載の冷凍餃子。 The mixed solution is characterized by adhering a mixed solution containing 0.5 to 1.3% by weight of the heat-denatured whey protein or methylcellulose,
The frozen dumpling according to any one of claims 1 to 3 .
請求項１乃至４の何れか一に記載の冷凍餃子。 The mixed solution containing the heat-denatured whey protein or methylcellulose is characterized in that 20 wt% to 30 wt% is attached to the weight of one dumpling,
The frozen dumplings as described in any one of Claims 1 thru | or 4 .
具材を混合する工程と、
該具材を該餃子皮に包み成形する工程と、
該餃子を餃子の焼き面がトレーの底面となるようにトレーに配置する工程と、
少なくとも食用油、小麦粉及び水を主成分とする溶液にゲル化物質を添加した混合液をトレーの底面に充填する工程と、
該トレーの餃子を蒸気で加熱する工程と、
該トレーの餃子をさらに冷却後に凍結する工程と、
を経て製造することを特徴とする、
冷凍餃子の製造方法。 A step of producing dumpling skin using a dough comprising at least flour, salt, water, and water-soluble cellulose derivative hydroxypropylmethylcellulose and / or methylcellulose;
Mixing the ingredients;
Wrapping and molding the ingredients in the dumpling skin,
Placing the dumplings on the tray such that the grilled surface of the dumplings is the bottom of the tray;
Filling the bottom surface of the tray with a mixed solution obtained by adding a gelling substance to a solution containing at least edible oil, flour and water as main components;
Heating the tray dumplings with steam;
Freezing the dumplings in the tray after further cooling;
It is characterized by manufacturing through,
A method for producing frozen dumplings.
請求項６記載の冷凍餃子の製造方法。 A gyoza skin comprising hydroxypropylmethylcellulose and / or methylcellulose which is the water-soluble cellulose derivative in a ratio of 0.3% by weight to 1.0% by weight with respect to wheat flour is used,
The manufacturing method of the frozen dumpling of Claim 6 .
請求項６又は７記載の冷凍餃子の製造方法。 Hydroxypropyl methylcellulose and / or methylcellulose which is the water-soluble cellulose derivative contains 25.0% to 33.0% methoxy group and has a viscosity range of 280 to 560 mm 2 / s. Characterized in that it uses a dumpling skin that is hydroxypropylmethylcellulose containing 19.0% to 30.0% and 4.0% to 12.0% of hydroxypropoxy groups and having a viscosity range of 40 to 5600 mm 2 / s.
The manufacturing method of the frozen dumpling of Claim 6 or 7 .
請求項６乃至８の何れか一に記載の冷凍餃子の製造方法。 The mixed solution obtained by adding a gelling substance to a solution containing at least edible oil, flour and water as main components is a mixed solution obtained by adding heat-denatured whey protein or methylcellulose that gels in the presence of salt as a gelling substance. Is characterized by using
The manufacturing method of the frozen dumpling as described in any one of Claims 6 thru | or 8 .
請求項９記載の冷凍餃子の製造方法。 The mixed solution is characterized by adhering a mixed solution containing 0.5 to 1.3% by weight of the heat-denatured whey protein or methylcellulose,
The manufacturing method of the frozen dumpling of Claim 9 .
請求項６乃至１０の何れか一に記載の冷凍餃子の製造方法。 The mixed solution containing the heat-denatured whey protein or methylcellulose is characterized in that 20 wt% to 30 wt% is attached to the weight of one dumpling,
The manufacturing method of the frozen dumpling as described in any one of Claims 6 thru | or 10 .
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