JP6698781B2 - Frozen dumpling manufacturing method - Google Patents

Description

  The present invention relates to a frozen dumpling manufacturing method and the like.

  Gyoza is a food that is preferred by many people, from children to adults, and its consumption is expanding because frozen dumplings have become popular in Japan.

  Grilled dumplings are one of the most popular dumpling dishes. In particular, the "feather" that occurs after baking gyoza imparts a crispy texture to the gyoza, so in the gyoza, it is popular to create a feather that has a good texture and looks good after cooking. Is important to.

  In recent years, frozen gyoza for preparing gyoza has become popular. In particular, research and development have been progressing on frozen gyoza that can easily cook grilled gyoza with wings and a method for producing the same (for example, Patent Documents 1 to 3).

Publication of JP-A-2009-165388 JP 2010-57392 Japanese Patent No. 6283455

  The frozen gyoza for cooking gyoza is preferably produced by, for example, freezing steamed gyoza. It is possible to produce the raw dumplings by freezing, but it is easier to shorten the baking time when the steamed dumplings are frozen than when the raw dumplings are frozen.

  In addition, in order to form a good blade when making a gyoza, it is also preferable to add the gyoza blade-forming composition to the gyoza before freezing and then to freeze the composition.

  The inventors of the present invention, when the steamed dumplings are frozen (particularly, the steamed dumplings are added with the dumpling blade-forming composition and frozen), the obtained frozen dumplings are baked to prepare the grilled dumplings. It has been found that there is a part where the whiteness is particularly dark on the skin surface (this is sometimes called "white aging"). White aging deteriorates the appearance of grilled gyoza, impairs the uniform texture, and eventually leads to a loss of appetite and complaints from consumers. Therefore, it has become important to find a method of suppressing white aging.

  The present inventors, when using the frozen dumplings prepared by adding the unheated dumpling blade forming composition to the dumplings during the steaming step, the appearance is good without white aging, and the texture is also good. The present inventors have found that the gyoza can be cooked, and have made further improvements to complete the present invention.

The present invention includes the subject matter described in the following sections, for example.
Item 1.
(A) A step of further steaming steamed gyoza to which an unheated dumpling blade-forming composition containing water, fats and oils, grain flour, and an emulsifier is attached, and (B) a dumpling blade-forming composition obtained in the step (A) A method for producing frozen gyoza, which comprises a step of freezing steamed dumplings attached to a substance.
Item 2.
Before step (A)
Item 2. The method according to Item 1, further comprising a step of attaching an unheated dumpling blade-forming composition containing water, oil and fat, grain flour, and an emulsifier to the steamed dumpling.
Item 3.
Item 3. The method according to Item 1 or 2, wherein the total time of steaming the dumplings before the dumpling blade-forming composition is attached and steaming the dumplings after the dumpling blade-forming composition is attached is 5 to 15 minutes.
Item 4.
Item 4. The method according to any one of Items 1 to 3, wherein the dumpling blade-forming composition further contains a thickening agent.
Item 5.
Item 5. The method according to Item 4, wherein the thickener is welan gum.

  Provided is a method capable of efficiently producing frozen steamed dumplings in which white aging is suppressed during cooking of grilled dumplings, as compared with conventional methods. Further, there is provided a frozen gyoza which can be easily cooked with a bladed gyoza which has a good appearance and a good texture without causing white aging.

An outline of a method for preparing frozen dumplings having a gyoza blade-forming composition attached thereto is shown. 1 shows photographs of baked gyoza cooked from frozen gyoza with the gyoza blade-forming composition of Comparative Example 1, Comparative Example 5, and Example 1.

  Hereinafter, each embodiment included in the present invention will be described in more detail. The present invention preferably includes, but is not limited to, frozen dumplings and a method for producing the same, and the present invention includes all disclosed in the present specification and recognizable by those skilled in the art.

  The frozen dumplings included in the present invention are prepared by further steaming the steamed dumplings to which the unheated dumpling blade-forming composition adheres. In addition, the frozen gyoza manufacturing method including the said process may be called "the frozen gyoza manufacturing method of this invention."

The frozen dumpling manufacturing method of the present invention,
(A): a step of further steaming steamed gyoza to which an unheated dumpling blade-forming composition containing water, fats and oils, grain flour, and an emulsifier is steamed, and preferably (B): (A) The step of freezing the dumpling blade-forming composition-attached steamed dumplings obtained in the step,
Further includes.

  As described above, the dumpling blade forming composition contains water, oil and fat, grain flour, and an emulsifier. In addition to these, it is preferable to further contain a thickener. Further, the composition is preferably a batter. The batter is usually a grain flour dough or liquid soft and fluid state. Regarding the batter, it may be explained that, for example, it is preferable that the batter is prepared by adding water or fats and oils in addition to the grain flour, and particularly preferably contains 1.2 to 2 times as much water as the grain flour weight. In the present invention, the composition of the batter is not limited to the contents described in the present specification unless otherwise specified. (As used herein, "batter" includes the compositions described above.)

  The water is not particularly limited, and tap water, sterilized water, deionized water or the like can be used. The content ratio of water in the dumpling blade-forming composition is not particularly limited as long as the effect of the present invention is exhibited, but for example, about 50 to 75 parts by weight of water is contained with respect to 100 parts by weight of the dumpling blade-forming composition. It is preferable that it is contained in an amount of about 55 to 70 parts by mass, more preferably about 60 to 70 parts by mass, and even more preferably about 62 to 68 parts by mass.

  The oils and fats are preferably liquid oils such as soybean oil (particularly soybean white squeezing oil), corn oil, rapeseed oil, palm oil and rice bran oil, and among them, corn oil and rapeseed oil are preferable. The fats and oils can be used alone or in combination of two or more. For 100 parts by mass of the dumpling blade forming composition, for example, the fats and oils are preferably contained in an amount of about 15 to 35 parts by mass, more preferably about 20 to 30 parts by mass, still more preferably about 22 to 28 parts by mass. It is more preferable that it is contained in an amount of 22 to 25 parts by mass.

  The grain flour is preferably one that is easily dispersible in water, and more specifically, for example, wheat flour, rice flour, soybean flour, starch, dextrin, and the like, among which wheat flour or rice flour is preferable, and rice flour is particularly preferable. The grain flour may be used alone or in combination of two or more. The grain powder is preferably contained in an amount of, for example, about 5 to 15 parts by mass, more preferably about 7.5 to 12.5 parts by mass, relative to 100 parts by mass of the dumpling blade-forming composition.

  Although not particularly limited, the dumpling blade-forming composition preferably contains 20 to 30 parts by mass of oil and fat, more preferably 21 to 27 parts by mass, and more preferably 22 to 27 parts by mass with respect to 10 parts by mass of grain flour. It is more preferable that the amount of the compound is contained in an amount of -25 parts by mass.

  Examples of the emulsifier include lecithin, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester (including monoglyceride and polyglycerin fatty acid ester), sugar ester (especially sucrose fatty acid ester), wheat protein, soy protein, etc. Proteins derived from foods (especially plants) having the emulsifying power of are mentioned. Of these, glycerin fatty acid ester and lecithin are preferable. Examples of fatty acids in the glycerin fatty acid ester include caprylic acid, lauric acid, myristic acid, stearic acid, oleic acid, erucic acid, and behenic acid. When the glycerin fatty acid ester is a polyglycerin fatty acid ester, the polymerization degree of polyglycerin is preferably, for example, about 5 to 15 on average, more preferably about 8 to 12 on average, and even more preferably about 10 on average. The emulsifiers can be used alone or in combination of two or more. The content of the emulsifier in the dumpling blade-forming composition is preferably an amount by which the dumpling blade-forming composition is emulsified. For example, it is preferably about 0.1 to 2 parts by mass, more preferably about 0.2 to 1 part by mass, and even more preferably about 0.3 to 0.8 part by mass with respect to 100 parts by mass of the batter.

  When the dumpling blade-forming composition contains a thickener, the thickener is preferably a known thickener that is food hygienically acceptable, and examples thereof include thickening polysaccharides and cellulosic thickeners. More specifically, examples thereof include pectin, guar gum, xanthan gum, tamarind gum, carrageenan, welan gum, alginic acid and carboxymethyl cellulose. Of these, welan gum is preferable.

  Welan gum is a polysaccharide obtained from a culture solution of a bacterium of the genus Sphingomonas (Sphingomonas sp.), and is used as, for example, a thickener. Welan gum may be purchased as a commercially available product, and for example, “Bistop (registered trademark) W” manufactured by San-Ei Gen FFI Co., Ltd. is preferable.

  The amount of the thickener in the dumpling blade-forming composition can be appropriately set according to the thickening effect of each thickener. For example, when welan gum is used as the thickener, the content of welan gum is 0.01 parts by mass or more and less than 1.0 parts by mass with respect to 100 parts by mass of the dumpling blade-forming composition. The lower limit is, for example, 0.02 parts by mass or more, 0.03 parts by mass or more, 0.04 parts by mass or more, 0.05 parts by mass or more, 0.06 parts by mass or more, 0.07 parts by mass or more, 0.08. The amount may be at least parts by mass, at least 0.09 parts by mass, or at least 0.1 parts by mass. The upper limit is, for example, 0.9 parts by mass or less, 0.8 parts by mass or less, 0.7 parts by mass or less, 0.6 parts by mass or less, 0.5 parts by mass or less, 0.4 parts by mass or less, or It may be 0.3 parts by mass or less. 0.02 to 0.8 parts by mass is preferable, 0.05 to 0.5 parts by mass is more preferable, 0.1 to 0.4 parts by mass is further preferable, 0.1 to 0.3 parts by mass. The degree is even more preferable.

  Further, other components may be included in the dumpling blade-forming composition as long as the effects of the present invention are not impaired. As such other components, for example, seasonings (soy sauce, salt, sugar, etc.) can be included in the dumpling blade-forming composition.

  The method for preparing the dumpling blade-forming composition is not particularly limited, but the dumpling blade-forming composition is preferably an emulsion in which all the raw materials are mixed. For example, a method may be mentioned in which each liquid raw material (for example, fats and oils, seasonings, water, etc.) and an emulsifier are stirred and mixed to emulsify, and each solid raw material (grain flour, welan gum, etc.) is added thereto, and further stirred. The stirring may be performed using, for example, a mixer. Since the dumpling blade-forming composition used in the present invention has not been heated, heating is not performed (that is, the composition is prepared at room temperature (for example, 25° C.) or lower) during this preparation.

  The steamed gyoza used in the step (A) is obtained by steaming (preferably steaming) raw gyoza. In addition, in this specification, steaming means heating with steam.

  The raw dumplings are formed by wrapping a dumpling ingredient material with dumpling skin, and the form thereof does not matter.

  The dumpling skin is not particularly limited as long as it is generally used as a skin for dumplings, for example, a sheet that wraps ingredients during the production of dumplings, which is generally used for the production of dumplings. Some of them are listed. More specifically, for example, to a raw material containing wheat flour as a main component, water and salt are added and kneaded, and the obtained dough is repeatedly rolled and aged to form a thin sheet, and then a predetermined shape. It can be manufactured by stamping. It may be a sheet containing grain flour other than wheat flour, for example, rice flour, buckwheat flour, etc. as a raw material, and may be a sheet containing starches, a quality improving agent, etc. as auxiliary raw materials. The thickness of the gyoza skin is not particularly limited, but is preferably about 0.2 to 2 mm, for example.

  The gyoza ingredients are not particularly limited as long as they are generally used as gyoza ingredients, and examples thereof include meats such as beef, pork, chicken and fish, leek, onions, cabbage, ginger and garlic. And vegetables, salt, pepper, sugar, seasonings such as liquor, beef tallow, lard, lard, soybean oil, rapeseed oil, and sesame oil. In addition, additives such as vegetable proteins, starches, and emulsifiers may be used as appropriate. Since the ingredients are kneaded into a kneaded mixture and wrapped in dumpling skin, the meat is preferably ground meat or minced meat, and the vegetables are preferably minced by chopping or the like.

  A known steamer can be used in the step of steaming the raw gyoza (sometimes referred to as the "primary steaming step" in the present specification). For example, a combi oven can be preferably used. When a combi oven is used, it can be steamed (steamed) with steam. The steaming temperature (steam temperature when using a combi oven) is preferably about 90 to 99°C, particularly preferably about 95 to 97°C. Further, it is preferable to steam under an atmosphere in the temperature range regardless of the steamer used. The steaming time is preferably about 3.5 to 10 minutes. The upper limit of the time may be about 9, 8, 7, 6, or 5 minutes.

  The method of steaming the dumpling blade-forming composition onto the dumplings is not particularly limited, and for example, a batter may be added to the dumplings, applied, or sprayed. Further, for example, the dumpling blade forming composition may be added to the steamed dumplings contained in (or placed on) the container, or the steamed dumplings may be put in the container to which the dumpling blade forming composition is added. As the container, a container having resistance to heat and steam in the steaming process is preferable. For example, a heat resistant (for example, heat resistant to 100° C. or higher) tray is preferable, and particularly steamed dumplings are preferably stored in a tray having a gyoza storage well. The well is preferably a well capable of accommodating 1 or 2 or more (eg, 2, 3, 4, 5, or 6) gyoza per well, and particularly a well having a size capable of accommodating one gyoza per well. (That is, one well is about the same size as one dumpling). In particular, it is preferable that one well contains one or more steamed dumplings and the dumpling blade-forming composition is also added to the wells. A well-known tray may be used as the tray having such a gyoza-containing well, and for example, a tray used in a commercially available frozen gyoza or the like may be used.

  The amount of the dumpling blade-forming composition attached to the dumplings is not particularly limited as long as the effects of the present invention are exhibited. For example, 20 to 60 parts by mass, and more preferably 30 to 50 parts by mass of the gyoza blade-forming composition can be attached to 100 parts by mass of gyoza.

  The step of further steaming the steamed gyoza to which the unheated dumpling blade-forming composition is attached (sometimes referred to as “secondary steaming step” in this specification) is the same steaming method (steamer) as the first steaming step. Can be used. The steaming temperature can be the same temperature as in the primary steaming step. The steaming time is preferably about 1.5 to 10 minutes. The upper limit of the time may be about 9, 8, 7, 6, 5, 4, or 3.5 minutes.

  Note that, unlike the first steaming step, since the dumpling blade-forming composition is present in the second steaming step, it is preferable to steam by a method that does not impair the composition of the composition as much as possible. From this viewpoint, a method of steaming (steaming) with steam using a combi oven is particularly preferable.

  After the secondary steaming step, the obtained steamed dumplings with the gyoza blade-forming composition attached thereto are frozen. The freezing method is not particularly limited, and a known method can be used. For example, it can be frozen using a freezer (preferably a spiral freezer). Before freezing, it may be cooled by radiating heat at room temperature or in a precooling room.

  In the method for producing frozen dumplings of the present invention, the total steaming time of the primary steaming step and the secondary steaming step is preferably 5 minutes or more, preferably 5.5 minutes, 6 minutes, 6.5 minutes, or 7 minutes. It is more preferably at least minutes. Moreover, the upper limit of the total time is not particularly limited as long as the effect of the present invention is not impaired, but is preferably 15 minutes or less, for example, 14, 13, 12, 11, 10, 9, or 8 minutes or less. May be. For example, it is preferably 5 to 15 minutes. Further, the steaming time of the primary steaming step and the steaming time of the secondary steaming step have a ratio (steaming time of the primary steaming step: steaming time of the secondary steaming step) of 2:1 to 1:1. Preferably.

  In addition, in this specification, "comprising" includes "consisting essentially of" and "consisting of." is also included including "consisting essentially of" and "consisting of". In addition, the invention includes all combinations of the constituent elements described in this specification.

  In addition, the various characteristics (properties, structure, functions, etc.) described in the above embodiments of the present invention may be combined in any manner to identify the subject matter included in the present invention. That is, the invention includes all subject matter consisting of any combination of the combinable properties described herein.

  Hereinafter, the present invention will be described more specifically, but the present invention is not limited to the following examples.

Corn oil and rapeseed oil were used as the raw material oil and fat of the dumpling feather forming composition, glycerin fatty acid ester and lecithin were used as the emulsifier, rice flour was used as the grain flour, and soy sauce was used as the seasoning. In addition, welan gum (San-Ei Gen FFI Co., Ltd.) was used as a thickener.

Preparation of dumpling blade forming composition According to the composition shown in Table 1 below, each raw material was stirred and mixed to prepare a dumpling blade forming composition (batter). More specifically, the batter was prepared as follows. That is, fats and oils, emulsifiers, soy sauce, and water (liquid raw material) were stirred and mixed with a mixer to emulsify. Grain powder and a thickener were added to the emulsified liquid raw material, and the mixture was further stirred, and the obtained emulsion was used as a batter.

Preparation of Gyoza Feather-Forming Composition-Adhered Frozen Gyoza Raw gyoza prepared by a gyoza molding machine was placed in each well of a gyoza tray. There were 12 wells in the tray, and the size of each well was 6.9 mm (length)×2.7 mm (width)×0.7 mm (height). The tray with the raw dumplings was put in a combi oven (Fujimac Co., Ltd.) and steamed (more specifically, steamed) at 96° C. in a barrio steaming mode (first steaming step). The barrio steaming mode is a mode in which clean steam is supplied (and forced convection is performed by a fan) at a constant temperature in a combination oven to maintain a saturated state.

  Next, each well containing steamed dumplings in the tray was filled with a prepared batter (unheated) at 5.5 g/well. Then, it was put again in a combi oven (Fujimac Co., Ltd.) and steamed (more specifically, steamed) at 96° C. in variosteaming mode (second steaming step).

  After that, the tray was transferred to a pre-cooling room to radiate heat to be cooled (that is, allowed to cool), and then placed in a spiral freezer to be frozen (Example 1).

  The outline of the preparation procedure is shown in FIG. In addition, in the preparation procedure, after filling the batter after the primary steaming step, it was directly transferred to a pre-cooling chamber and a spiral freezer to be frozen (Comparative Examples 1 to 7).

  Table 2 collectively shows detailed conditions of Example 1 and Comparative Examples 1 to 7.

  The frozen dumplings (six pieces in each example) having the gyoza blade-forming composition obtained in Example 1 and each comparative example were taken out from the wells of the tray and baked in a frying pan to cook the gyoza (with blades).

  In each of the grilled dumplings, a blade having a good texture (crispness) was formed. However, some of the obtained grilled gyoza had a surface with a particularly deep white color (white aging). Focusing on this point, Table 3 shows the results of an examination of the obtained gyoza. In addition, photographs of grilled gyoza cooked from the gyoza blade-forming composition-adhered frozen gyoza of Comparative Example 1, Comparative Example 5, and Example 1 are shown in FIG.

  In the frozen gyoza with the gyoza blade-forming composition prepared only by the primary steaming process, white aging during cooking of gyoza cannot be effectively suppressed unless the time of the primary steaming process is set to about 20 minutes or more. It was confirmed that white aging can be suppressed even if the total steaming time is about 7 minutes if the dumpling blade-forming composition-adhered frozen dumplings prepared through the second steaming step and the second steaming step. From this, it is necessary to steam for a long period of time when preparing frozen steamed dumplings with suppressed white aging during cooking through only the primary steaming step, but when steaming through the primary steaming step and the secondary steaming step It was found that when preparing frozen steamed dumplings with suppressed white aging, the steaming time (total time) can be significantly reduced, and thus the method enables efficient production of frozen steamed dumplings with suppressed white aging.

  In addition, in Example 1, similarly to the gyoza blade-forming composition-attached frozen gyoza prepared by performing the same operation except that the secondary steaming step time was changed to 2 minutes, similarly, grilled gyoza (with blade) cooking At no time was white aging seen.

Claims (5)

(A) A step of further steaming steamed gyoza to which an unheated dumpling blade-forming composition containing water, fats and oils, grain flour, and an emulsifier is attached, and (B) a dumpling blade-forming composition obtained in the step (A) things attached steamed dumplings, the step of freezing only contains,
The time for steaming the gyoza before the dumpling blade forming composition is 3.5 to 10 minutes,
The time for steaming the dumplings after the dumpling blade-forming composition is attached is 1.5 to 10 minutes,
Frozen dumpling manufacturing method. Before step (A)
The method of claim 1, further comprising the step of applying to the steamed gyoza an unheated gyoza wing forming composition comprising water, oil and fat, cereal flour, and an emulsifier. The method according to claim 1 or 2, wherein a total time of steaming the gyoza before the dumpling blade forming composition is attached and steaming the dumpling after the dumpling blade forming composition is attached is 5 to 15 minutes. .. The method according to any of claims 1 to 3, wherein the dumpling blade-forming composition further comprises a thickening agent. The method of claim 4, wherein the thickening agent is welan gum.