JP7215618B1 - Composition for forming grilled gyoza wings - Google Patents

Abstract

[PROBLEMS] To provide a composition for forming wings of fried dumplings with which wings-attached dumplings having wings spread well and having a good texture on the grilled surface can be obtained. A composition for forming fried gyoza wings containing non-glutinous rice starch, water, fat and oil and an emulsifier. [Selection figure] None

Description

TECHNICAL FIELD The present invention relates to a composition for forming fried dumpling wings. The present invention also relates to a method for producing winged dumplings, frozen dumplings, a method for producing the same, and the like.

Pan-fried dumplings are popular among consumers not only for their taste, but also for their juicy filling and crispy grilled surface, which give them a heterogeneous texture. Fried dumplings can improve the crispy texture of the grilled surface by forming feathers (generally referred to as “burrs”) on the grilled surface and its surroundings. Grilled gyoza with wings formed (generally referred to as "winged gyoza") is, for example, a composition containing starch, grain flour, etc. (e.g., batter liquid, etc.) on the surface of the gyoza before baking and heating. It can be produced by, for example, baking and heating the gyoza after adhering it. Various studies have been made on the composition to be attached to the surface of gyoza, with the aim of improving the texture and appearance of fried gyoza (for example, Patent Documents 1 to 9). In addition, there is still room for examination on improving the texture of the grilled surface.

WO2020/004632 JP 2010-4797 A Japanese Patent Application Laid-Open No. 2007-319160 JP 2019-41634 A Japanese Patent Application Laid-Open No. 2002-306140 JP 2013-226129 A JP 2010-239884 A JP-A-6-245740 JP 2019-41633 A

The present invention has been made in view of the above-mentioned circumstances, and the problem to be solved is to obtain wings-attached dumplings with good spread of wings and good texture on the grilled surface. , to provide a composition for forming fried dumpling wings.

As a result of intensive studies by the present inventors to solve the above-mentioned problems, a specific composition containing nonglutinous rice starch as an essential component is attached to the surface of gyoza before baking and heating, and the gyoza is baked and heated. , found that it is possible to obtain dumplings with wings that have good spread of wings and a good texture on the grilled surface, and have completed the present invention by further research.
That is, the present invention is as follows.

[1] A composition for forming grilled gyoza wings, containing non-glutinous rice starch, water, oil and fat, and an emulsifier.
[2] The composition according to [1], wherein the non-glutinous rice starch includes at least one selected from the group consisting of unprocessed non-glutinous rice starch, phosphoric acid-crosslinked non-glutinous rice starch and acetic acid non-glutinous rice starch.
[3] The composition according to [1] or [2], wherein the content of nonglutinous rice starch is 0.1 to 15% by mass relative to the composition.
[4] The amount of the composition attached to the gyoza before baking and heating is 5 to 130% by mass with respect to the gyoza before baking and heating. The composition according to any one of [1] to [3].
[5] Any of [1] to [4], which is for attaching to gyoza before baking and heating so that the amount of the composition attached per gyoza before baking and heating is 1 to 25 g. A composition according to any one of the preceding claims.
[6] The composition according to any one of [1] to [5], further containing corn starch.
[7] The composition according to any one of [1] to [6], wherein the emulsifier is lecithin.
[8] Frozen dumplings to which the composition according to any one of [1] to [7] is adhered to the surface in a frozen state.
[9] A method for producing winged gyoza, comprising baking and heating the frozen gyoza according to [8].
[10] A method for producing winged gyoza, comprising attaching a composition containing non-glutinous rice starch, water, fat and oil, and an emulsifier to the surface of gyoza before baking and heating, and baking and heating the gyoza.
[11] The production method according to [10], wherein the non-glutinous rice starch includes at least one selected from the group consisting of unprocessed non-glutinous rice starch, phosphoric acid-crosslinked non-glutinous rice starch and acetic acid non-glutinous rice starch.
[12] The production method according to [10] or [11], wherein the content of nonglutinous rice starch in the composition is 0.1 to 15% by mass relative to the composition.
[13] The production according to any one of [10] to [12], wherein the amount of the composition attached to the gyoza before baking and heating is 5 to 130% by mass with respect to the gyoza before baking and heating. Method.
[14] The production method according to any one of [10] to [13], wherein the adhesion amount of the composition per gyoza before baking and heating is 1 to 25 g.
[15] The production method according to any one of [10] to [14], wherein the composition further contains corn starch.
[16] The production method according to any one of [10] to [15], wherein the emulsifier is lecithin.
[17] A method for producing frozen gyoza, comprising attaching a composition containing nonglutinous rice starch, water, fat and oil, and an emulsifier to the surface of gyoza before baking and heating, and freezing the gyoza.
[18] The production method according to [17], wherein the non-glutinous rice starch includes at least one selected from the group consisting of unprocessed non-glutinous rice starch, phosphoric acid-crosslinked non-glutinous rice starch and acetic acid non-glutinous rice starch.
[19] The production method according to [17] or [18], wherein the content of nonglutinous rice starch in the composition is 0.1 to 15% by mass relative to the composition.
[20] The production according to any one of [17] to [19], wherein the amount of the composition attached to the gyoza before baking and heating is 5 to 130% by mass with respect to the gyoza before baking and heating. Method.
[21] The production method according to any one of [17] to [20], wherein the adhesion amount of the composition per gyoza before baking and heating is 1 to 25 g.
[22] The production method according to any one of [17] to [21], wherein the composition further contains corn starch.
[23] The production method according to any one of [17] to [22], wherein the emulsifier is lecithin.

According to the present invention, a composition for forming pan-fried gyoza wings is provided. By attaching the composition for forming fried gyoza wings of the present invention (which may be referred to herein as the "composition of the present invention") to the surface of gyoza before baking and heating, and baking and heating the gyoza, It is possible to obtain dumplings with wings, which have wings spread well and have a good texture on the grilled surface.
The present invention also provides a method for producing winged gyoza using the composition of the present invention. By this production method, it is possible to obtain gyoza dumplings with wings, which have wings that spread well and have a good texture on the grilled surface.
The present invention also provides frozen dumplings and a method for producing the same using the composition of the present invention. By baking and heating the frozen gyoza, it is possible to obtain gyoza with wings, which has good spread of wings and good texture on the grilled surface.

In the present invention, the "composition for forming wings of fried dumplings" is attached to the surface of dumplings before baking and heating, and the fried dumplings are baked and heated to produce fried dumplings, thereby forming wings on the surface of the fried dumplings. It is a composition obtained, that is, a base for fried gyoza wings.

The term "gyoza" in the present invention refers to a food product that has at least a filling and a skin that covers the filling, and is not limited to shape, manufacturing method, etc., and generally includes what is called gyoza. can. In addition, the “fried gyoza” in the present invention refers to gyoza that has been baked and heated so as to be in a state suitable for eating. Here, "baking and heating" refers to heat treatment using a grill (eg, frying pan, iron plate, hot plate, gyoza grilling machine, etc.) (specifically, the grill as a direct heat medium). "Gyoza" in this specification refers to gyoza that has been baked and heated so that it is suitable for eating (baked gyoza), and gyoza that is not suitable for eating before baking and heating (generally, "raw gyoza ”), and means either or both of them unless otherwise specified.

In the present invention, the "feather" of fried dumplings refers to a thin film-like crispy texture formed on the grilled surface of fried dumplings and its surroundings, and is also generally referred to as "burrs". Here, the “grilled surface” of grilled dumplings refers to the surface of the grilled dumplings, which is used to make the raw dumplings (dumplings before baking and heating) suitable for eating. When baked and heated using a gyoza grill machine, etc.), it is placed in contact with the grill or placed close to the grill so that it is given a grilled color (generally called "grilled mark"). say the face A fried gyoza with wings formed on the grilled surface and its periphery is also referred to as "winged gyoza" in the present invention.

One of the characteristics of the composition for forming fried gyoza wings of the present invention is that it contains nonglutinous rice starch. Since the composition of the present invention contains nonglutinous rice starch, the composition is attached to the surface of the gyoza before baking and heating, and the gyoza with wings obtained by baking and heating the gyoza has good spread of the wings. And, the texture of the grilled surface can also be good.

The "non-glutinous rice starch" in the present invention refers to starch derived from non-glutinous rice. Here, "starch" is a generic term for unprocessed starch and processed starch, therefore, non-glutinous rice starch is a generic term for non-processed non-processed non-glutinous rice starch and processed non-glutinous rice starch. It is at least one selected from the group consisting of processed nonglutinous rice starch. In addition, "starch" refers to a substance in a state of being isolated and refined from a raw material (eg, plant, etc.), and is a concept distinguished from starch inherently present in plants, etc. "Unprocessed non-glutinous rice starch" in the present invention refers to non-glutinous rice starch that has not undergone any physical, chemical or enzymatic treatment. In addition, "processed glutinous rice starch" in the present invention refers to glutinous rice starch that has been subjected to at least one processing treatment selected from the group consisting of physical treatment, chemical treatment and enzymatic treatment. Examples of the nonglutinous rice starch thus obtained include acetylated adipic acid-crosslinked nonglutinous rice starch, acetylated phosphoric acid crosslinked nonglutinous rice starch, acetylated oxidized nonglutinous rice starch, sodium octenylsuccinic acid nonglutinous rice starch, acetic acid nonglutinous rice starch, oxidized nonglutinous rice starch, hydroxypropyl nonglutinous rice starch, Hydroxypropylated phosphate-crosslinked glutinous rice starch, phosphoric acid monoesterified phosphate-crosslinked glutinous rice starch, phosphorylated glutinous rice starch, phosphate-crosslinked glutinous rice starch, etc., and physical treatment (acid treatment, alkali treatment, bleaching treatment, etc.) Examples of non-glutinous rice starch that has been subjected to a simple chemical treatment to the degree of decomposition include, for example, pregelatinized non-glutinous rice starch, heat-moisture-treated non-glutinous rice starch, oil-treated non-glutinous rice starch, acid-treated non-glutinous rice starch, alkali-treated non-glutinous rice starch, and bleached non-glutinous rice starch. Examples of enzymatically treated nonglutinous rice starch include enzyme-treated nonglutinous rice starch. The processed glutinous rice starch may have been subjected to one processing treatment selected from the group consisting of physical treatment, chemical treatment and enzymatic treatment, or physical treatment, chemical treatment and enzymatic treatment. Two or more processing treatments selected from the group consisting of may be performed. These nonglutinous rice starches may be used singly or in combination of two or more.

The non-glutinous rice starch contained in the composition of the present invention is preferably non-processed non-glutinous rice starch or at least non-glutinous rice starch chemically treated, more preferably non-processed non-glutinous rice starch, phosphoric acid cross-linked non-glutinous rice starch, acetic acid Non-glutinous rice starch.

The method for producing the nonglutinous rice starch contained in the composition of the present invention is not particularly limited, and one produced by a method known per se or a method analogous thereto may be used. For example, raw non-processed non-glutinous rice starch can be produced by removing protein from non-glutinous rice as a raw material by a method known per se or a method analogous thereto, followed by purification. In addition, processed glutinous rice starch is obtained by subjecting unprocessed glutinous rice starch to processing treatment (at least one processing treatment selected from the group consisting of physical treatment, chemical treatment and enzymatic treatment) by a method known per se or a method equivalent thereto. can be manufactured by applying Non-glutinous rice starch may use a commercial item.

The content of nonglutinous rice starch in the composition of the present invention is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and particularly preferably 3% by mass, relative to the composition of the present invention. % or more. In addition, the content of nonglutinous rice starch in the composition of the present invention is preferably 15% by mass or less, more preferably 12% by mass or less, and particularly preferably 5.5% by mass, based on the composition of the present invention. % or less. When the nonglutinous rice starch content in the composition of the present invention is within the above range, the spread of the wings and the texture of the grilled surface can be effectively improved.
In this specification, "mass" and "weight", "mass%" and "weight%", and "parts by mass" and "parts by weight" are synonymous.

The compositions of the invention generally contain water. The water contained in the composition of the present invention includes, for example, distilled water, purified water such as ion-exchanged water, tap water, alkaline electrolyzed water, etc., but is not limited thereto, and is suitable as water for food production. Anything can be used without restriction.

The water content in the composition of the present invention is preferably 60% by mass or more, more preferably 70% by mass or more, and particularly preferably 80% by mass or more. The water content in the composition of the present invention is preferably 95% by mass or less, more preferably 93% by mass or less, and particularly preferably 90% by mass or less, relative to the composition of the present invention. be.

The composition of the present invention usually contains fats and oils. In the present invention, "fat and oil" refers to a substance containing acylglycerol (triglyceride, diglyceride, monoglyceride, etc.) as a main component. ", but it is a concept that includes both of them. The fats and oils contained in the composition of the present invention are not particularly limited as long as they are edible (edible fats and oils). Examples include rapeseed oil (including canola oil), soybean oil, corn oil, sesame oil, rice oil, and rice bran oil. , rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, olive oil, grape seed oil, cottonseed oil; and edible animal fats and oils such as whale oil. In addition, transesterified oils obtained by transesterifying the above fats and oils, hydrogenated oils obtained by hydrogenating the above fats and oils, and the like can also be used. The fats and oils contained in the composition of the present invention may be refined ones (eg, salad oil, etc.). These fats and oils may be used singly or in combination of two or more.

The content of fats and oils in the composition of the present invention is preferably 2% by mass or more, more preferably 4% by mass or more, and particularly preferably 6% by mass or more, relative to the composition of the present invention. In addition, the content of fats and oils in the composition of the present invention is preferably 30% by mass or less, more preferably 15% by mass or less, and still more preferably 12% by mass or less, relative to the composition of the present invention. Yes, particularly preferably 9% by mass or less.

The compositions of the invention usually contain an emulsifier. The emulsifier contained in the composition of the present invention is not particularly limited as long as it is for food. Lecithin is preferred because it can effectively improve the releasability from the broiler. These emulsifiers may be used singly or in combination of two or more.

The method for producing the emulsifier contained in the composition of the present invention is not particularly limited, and one produced by a method known per se or a method analogous thereto may be used. A commercially available emulsifier may be used.

The content of the emulsifier in the composition of the present invention is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and particularly preferably 0.15% by mass, based on the composition of the present invention. % by mass or more. In addition, the content of the emulsifier in the composition of the present invention is preferably 3% by mass or less, more preferably 1.5% by mass or less, and still more preferably 1% by mass, relative to the composition of the present invention. or less, and particularly preferably 0.5% by mass or less.

The composition of the present invention preferably contains non-glutinous rice starch, water, oils and fats and an emulsifier. When the composition of the present invention contains non-glutinous rice starch, water, oils and fats and an emulsifier, the contents of "non-glutinous rice starch", "water", "fat" and "emulsifier" in the composition of the present invention are a and b, respectively. , c, d parts by mass, and the sum of a, b, c, and d (= a + b + c + d) is 100 parts by mass, the ratio of a, b, c, and d (a: b: c: d) is , preferably a (nonglutinous rice starch): b (water): c (fat): d (emulsifier) = 0.1 to 15: 60 to 95: 2 to 30: 0.05 to 3, more preferably , a:b:c:d=0.3-12:60-93:4-30:0.1-3.

The composition of the present invention may contain starch other than non-glutinous rice starch in addition to non-glutinous rice starch, water, fats and oils and emulsifiers. Here, "starch other than non-glutinous rice starch" means starch derived from plants other than non-glutinous rice (e.g., corn, glutinous rice, wheat, tapioca, sago palm, mung bean, potato, sweet potato, etc.) (unprocessed starch, modified starch). Specific examples include corn starch, glutinous rice starch, wheat starch, tapioca starch, sago starch, mung bean starch, potato starch, sweet potato starch, and the like. Among them, the composition of the present invention preferably contains corn starch in addition to non-glutinous rice starch, water, oils and fats, and an emulsifier, since the spread of the wings and the texture of the grilled surface can be effectively improved.

"Corn starch" in the present invention refers to starch derived from corn (eg, regular corn, waxy corn, high amylose corn, etc.), and is also generally called corn starch. Corn starch is a general term for unprocessed corn starch and processed corn starch. In other words, corn starch is at least one selected from the group consisting of unprocessed corn starch and processed corn starch. "Unprocessed corn starch" in the present invention refers to corn starch that has not been subjected to any physical, chemical or enzymatic treatment. In addition, the “processed corn starch” in the present invention refers to corn starch that has been subjected to at least one processing treatment selected from the group consisting of physical treatment, chemical treatment and enzymatic treatment. Examples of corn starch that has been treated include acetylated adipic acid-crosslinked corn starch, acetylated phosphate-crosslinked corn starch, acetylated oxidized corn starch, corn starch sodium octenylsuccinate, acetic acid corn starch, oxidized corn starch, hydroxypropyl corn starch, hydroxypropylated phosphate-crosslinked corn starch, phosphate-monoesterified phosphate-crosslinked corn starch, phosphorylated corn starch, phosphate-crosslinked corn starch, etc.; Examples of corn starch that has been subjected to corn starch that has been subjected to a simple chemical treatment to the degree of decomposition include, for example, pregelatinized corn starch, moist heat-treated corn starch, oil-processed corn starch, acid-treated corn starch, alkali-treated corn starch, and bleached corn starch. Examples of enzymatically treated corn starch include enzyme-treated corn starch. The processed corn starch may have been subjected to one processing selected from the group consisting of physical, chemical and enzymatic treatments, or may be subjected to physical, chemical and enzymatic treatments. Two or more processing treatments selected from the group consisting of may be performed. These corn starches may be used singly or in combination of two or more.

The method for producing the corn starch contained in the composition of the present invention is not particularly limited, and one produced by a method known per se or a method analogous thereto may be used. For example, unprocessed corn starch can be produced by removing protein from corn as a raw material by a method known per se or a method analogous thereto, followed by purification. In addition, processed corn starch is obtained by subjecting unprocessed corn starch to processing treatment (at least one processing treatment selected from the group consisting of physical treatment, chemical treatment and enzymatic treatment) by a method known per se or a method equivalent thereto. can be manufactured by applying A commercially available corn starch may be used.

When the composition of the present invention contains corn starch in addition to non-glutinous rice starch, water, oils and fats, and an emulsifier, the content of corn starch in the composition of the present invention will affect the spread of the wings and the texture of the grilled surface. It is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and particularly preferably 1% by mass or more, based on the composition of the present invention. In addition, the content of corn starch in the composition of the present invention is preferably 10% by mass or less with respect to the composition of the present invention, since the spread of the wings and the texture of the grilled surface can be effectively improved. more preferably 5% by mass or less, and particularly preferably 3% by mass or less.

In addition to the above ingredients, the composition of the present invention contains ingredients that can usually be contained in gyoza batter (e.g., thickeners, flour, soy sauce, seasonings, salts, saccharides, amino acids, proteins, emulsifying aids, etc.) may optionally be contained.

The method for producing the composition of the present invention is not particularly limited, and it can be produced by a method known per se or a method analogous thereto. For example, the composition of the present invention can be produced by mixing and stirring nonglutinous rice starch and water, and then adding fats and oils and an emulsifier to the mixture and stirring.

The method of making the composition of the invention may optionally comprise heating the composition of the invention. When the method for producing the composition of the present invention includes heating the composition of the present invention, the heating method is not particularly limited as long as the composition of the present invention after heating can adhere to dumplings. , for example, steam heating and the like. Heating conditions (eg, heating temperature, heating time, etc.) are not particularly limited, and may be appropriately set according to the heating method, etc. The heating temperature is usually 70 to 120 ° C., preferably 90 to 100 ° C., and heating The time is usually 1 to 15 minutes, preferably 5 to 10 minutes.

The composition of the present invention may or may not be emulsified at normal temperature (25° C.). From the viewpoint of industrial productivity, the composition of the present invention may be an emulsion at room temperature (25°C). The method of emulsifying the composition of the present invention is not particularly limited, and can be carried out by a method known per se or a method equivalent thereto using a commercially available stirrer or the like.

The composition of the invention may be provided as a batter.

The composition of the present invention can be used by attaching it to the surface of gyoza before baking and heating. The mode of attachment of the composition of the present invention to gyoza before baking and heating is not particularly limited as long as wings are formed on the gyoza after baking and heating, but the composition of the present invention is at least after baking and heating. It is preferable to attach it to the surface (for example, the bottom surface, etc.) that will be the grilled surface of the gyoza. The composition of the present invention may be adhered to the entire surface to be baked, or may be adhered to a portion of the surface to be baked. Moreover, the composition of the present invention may be applied not only to the surface to be baked but also to a portion continuous with the surface to be baked (eg, a side surface continuous to the bottom surface, etc.). The method for attaching the composition of the present invention to the surface of dumplings before baking and heating is not particularly limited, and can be carried out by a method known per se or a method based thereon.

The gyoza (dumpling before baking and heating) to which the composition of the present invention can be adhered is not particularly limited, and for example, the shape, size, etc. of the gyoza may be determined as appropriate. The weight of one dumpling is usually about 5 to 40 g (preferably about 10 to 25 g), but is not limited to this. The method for producing gyoza is also not particularly limited, and it may be produced by a method known per se or a method based thereon. For example, gyoza to which the composition of the present invention can be attached is prepared by a method known per se or a method equivalent thereto to prepare a skin (noodle strip) that will be the outer skin of gyoza, and using this to make ingredients that will be the filling of gyoza. can be produced by coating with a method known per se or a method analogous thereto. There are no particular restrictions on the method of preparing the ingredients that serve as gyoza fillings. good. Dumplings to which the composition of the present invention can be attached may be appropriately subjected to a conventional treatment for dumplings. For example, dumplings to which the composition of the present invention can be attached may be uncooked, or may be heated (eg, steamed) to such an extent that they are not suitable for eating. In addition, the gyoza to which the composition of the present invention can adhere may be subjected to a treatment for inactivating the enzymes contained in the vegetables and the like of the filling. Commercially available dumplings may be used as the dumplings to which the composition of the present invention can be attached.

The amount of the composition of the present invention attached to gyoza dumplings is not particularly limited, as long as it is adjusted according to the desired size and shape of the wings. , It is preferably 5 to 130% by mass, more preferably 7 to 125% by mass, and particularly preferably 10 to 120% by mass, based on the gyoza before baking and heating. In addition, the amount of the composition of the present invention attached to one gyoza before baking and heating is not particularly limited, but it can effectively improve the spread of the wings and the texture of the grilled surface, so it is preferably 1 to 25 g. Yes, more preferably 1.5 to 23 g, particularly preferably 1.8 to 20 g.

After the composition of the present invention is attached to the surface of the gyoza before baking and heating, the gyoza is placed in a grill (e.g., frying pan, gyoza grilling machine, iron plate, hot plate, etc.) so that it is in a state suitable for eating. ) may be used for firing and heating. The composition of the present invention is attached to the surface of gyoza before baking and heating, and the gyoza is baked and heated to obtain fried gyoza (dumplings with wings) in which wings are formed on the grilled surface and the periphery thereof. can.
Therefore, the present invention provides a method for producing gyoza with wings, comprising attaching the composition of the present invention to the surface of gyoza before baking and heating, and baking and heating the gyoza (in this specification, "this In some cases, it is also referred to as the “method for producing winged dumplings of the invention”).

The conditions (e.g., heating temperature, heating time, etc.) for baking and heating gyoza with the composition of the present invention attached to the surface are not particularly limited as long as the gyoza after baking and heating are in a state suitable for eating. The heating temperature is usually 140 to 300° C., preferably 160 to 250° C., and the heating time is usually 3 to 30 minutes. and preferably for 5 to 15 minutes.

The method for producing gyoza with wings of the present invention may further include subjecting the gyoza to a heat treatment other than baking and heating (eg, steaming, boiling, etc.). If the method for producing winged gyoza of the present invention includes subjecting the gyoza to a heat treatment other than baking and heating in addition to baking and heating the gyoza with the composition of the present invention attached to the surface, baking and heating and the heat treatment other than firing and heating are not particularly limited. For example, when the method for producing winged dumplings of the present invention includes subjecting dumplings having the composition of the present invention attached to the surface to baking heating and steaming heating, the baking heating and steaming heating are performed in the order or in that order. It can be performed in reverse order. Alternatively, in this case, firing heating and steaming heating may be performed simultaneously (so-called steaming). The conditions for heat treatment other than baking and heating (e.g., heating temperature, heating time, etc.) are not particularly limited as long as the gyoza after being subjected to baking and heating and heat treatment other than baking and heating are in a state suitable for eating. It can be adjusted as appropriate according to the size of the product, the type of filling and outer skin, and the like.

After the composition of the present invention is attached to the surface of the gyoza before baking and heating, the gyoza may be frozen before the gyoza is baked and heated. By attaching the composition of the present invention to the surface of dumplings before baking and heating and freezing the dumplings, frozen dumplings in which the composition of the present invention is attached to the surface in a frozen state can be obtained.
Therefore, the present invention provides a method for producing frozen dumplings, comprising attaching the composition of the present invention to the surface of dumplings before baking and heating, and freezing the dumplings (herein, " (sometimes referred to as "frozen gyoza manufacturing method").
The present invention also provides frozen dumplings to which the composition of the present invention is adhered in a frozen state (herein sometimes referred to as "frozen dumplings of the present invention").
The "frozen gyoza" in the present invention means frozen gyoza or frozen food containing frozen gyoza and frozen food ingredients.

The freezing temperature of dumplings with the composition of the present invention attached to the surface is not particularly limited as long as the composition of the present invention is in a frozen state, and is appropriately adjusted according to the size of dumplings, the type of filling and outer skin, etc. However, it is usually -15°C or lower, preferably -18°C or lower, preferably -20°C or lower.

The method for producing frozen dumplings of the present invention may further include other production steps in addition to freezing the dumplings with the composition of the present invention attached to the surface. For example, the method for producing the frozen food of the present invention includes heating the gyoza to such an extent that the gyoza to which the composition of the present invention has been applied is not suitable for eating before freezing the gyoza.

The frozen dumplings of the present invention (frozen dumplings with the composition of the present invention attached to the surface in a frozen state) are obtained by separately freezing the composition of the present invention and the dumplings before baking and heating. It can also be produced by crimping the composition of the present invention and frozen dumplings.

The frozen dumplings of the present invention may be accommodated in a container (eg, tray, etc.) and provided. The container for storing frozen dumplings of the present invention is not particularly limited, and a conventional container may be used for storing frozen dumplings. The containers and trays described may be used. The frozen dumplings of the present invention may be provided by being housed in an exterior bag or the like, for example, without being housed in a container.

The frozen dumplings of the present invention may be baked and heated using a grill (eg, a frying pan, a gyoza grilling machine, an iron plate, a hot plate, etc.) so that they are in a state suitable for eating. By baking and heating the frozen gyoza of the present invention, it is possible to obtain fried gyoza (dumplings with wings) having wings formed on the grilled surface and the periphery thereof.
Therefore, the present invention also provides a method for producing winged dumplings, which comprises baking and heating frozen dumplings having the composition of the present invention attached to the surface in a frozen state.

The conditions for baking and heating the frozen gyoza of the present invention (e.g., heating temperature, heating time, etc.) are not particularly limited as long as the gyoza after baking and heating are in a state suitable for eating. It may be set in the same manner as the firing and heating conditions in the manufacturing method.

The frozen gyoza dumplings of the present invention may be subjected to heat treatment (eg, steaming heating, boiling heating, etc.) other than baking heating. When the frozen dumplings of the present invention are subjected to a heat treatment other than the baking heat in addition to the baking heat, the order of performing the baking heat and the heat treatment other than the baking heat is not particularly limited. For example, when the frozen gyoza dumplings of the present invention are subjected to baking heating and steaming heating, the baking heating and steaming heating may be performed in the order or vice versa. Alternatively, in this case, firing heating and steaming heating may be performed simultaneously (so-called steaming). The conditions for heat treatment other than baking and heating (e.g., heating temperature, heating time, etc.) are not particularly limited as long as the gyoza after being subjected to baking and heating and heat treatment other than baking and heating are in a state suitable for eating. It can be adjusted as appropriate according to the size of the product, the type of filling and outer skin, and the like.

So that the dumplings having the composition of the present invention attached to the surface or the frozen dumplings of the present invention (frozen dumplings having the composition of the present invention attached to the surface in a frozen state) are in a state suitable for eating, By baking and heating using a grill (e.g., frying pan, gyoza grill machine, iron plate, hot plate, etc.), the wings spread well and the texture of the grilled surface is good. It is possible to obtain fried dumplings with wings formed on the surface and the periphery thereof.
In addition, the gyoza with the composition of the present invention attached to the surface or the frozen gyoza of the present invention is baked and heated using a grill so that it is in a state suitable for eating. It is also possible to obtain winged dumplings, which are good.
In addition, gyoza with the composition of the present invention attached to the surface, or gyoza with wings obtained by baking and heating the frozen gyoza of the present invention using a grill so that it is in a state suitable for eating. , the peelability (easiness of peeling) from the oven used for baking and heating can be good.

In the present invention, the degree of "wing spread" (wing size) of dumplings with wings can be evaluated, for example, by visual sensory evaluation by an expert panel.

In the present invention, the "grilled surface texture" (for example, the crispness of the grilled surface) of the winged gyoza can be evaluated, for example, by a sensory evaluation by an expert panel. Here, the term "crispy" refers to a crispy texture.

In the present invention, the "fineness of the wing texture" of winged gyoza refers to the fineness of the wing mesh, and the degree can be evaluated, for example, by visual sensory evaluation by an expert panel.

In the present invention, the “peelability of gyoza with wings from a grill” means the peeling of gyoza with wings from the grill used for baking and heating (e.g., frying pan, gyoza grilling machine, iron plate, hot plate, etc.). For example, when peeling the gyoza with wings from the grill, the gyoza with wings and the wings can be easily peeled without losing the shape of the wings. judged to be good. On the other hand, the winged dumplings or the winged dumplings whose wings are deformed when peeled from the grill are judged to have poor “separability from the griller”. The "peelability from the grill" of dumplings with wings can be evaluated, for example, by sensory evaluation by a specialized panel.

So that the dumplings having the composition of the present invention attached to the surface or the frozen dumplings of the present invention (frozen dumplings having the composition of the present invention attached to the surface in a frozen state) are in a state suitable for eating, Winged gyoza (fried gyoza with wings formed on the grilled surface and its surroundings) obtained by baking and heating using a grill (e.g., frying pan, gyoza grilling machine, iron plate, hot plate, etc.) is frozen. can be served frozen. Freezing of dumplings with wings is not particularly limited and may be performed by a method known per se or a method equivalent thereto, but the freezing temperature is usually -15 ° C. or lower, preferably -18 ° C. or lower, preferably -20 ° C. or lower. is.

The mode of providing (selling, transferring, distributing, etc.) the composition of the present invention is not particularly limited, and in one mode, the composition of the present invention can be provided separately from dumplings. Alternatively, as another aspect, the composition of the present invention can be provided as a food set in combination with gyoza before baking and heating. Therefore, the present invention also provides a food set (which may be referred to herein as the "food set of the present invention") in which at least the composition of the present invention and dumplings before baking and heating are combined. Here, the composition of the present invention and the gyoza before baking and heating are “combined” means that the composition of the present invention is not attached to the gyoza before baking and heating, specifically, the gyoza of the present invention. It means that the composition is housed in a container (including bags and pouches) separately from the gyoza before baking and heating, and is combined with the gyoza before baking and heating. Therefore, the food set of the present invention does not include dumplings to which the composition of the present invention is attached.

Although the form of the food set of the present invention is not particularly limited, for example, the composition of the present invention and gyoza before baking and heating are accommodated in separate containers (including bags and pouches), and a form in which they are combined, etc. is mentioned. As the container for storing the composition of the present invention and the gyoza dumplings before baking and heating, those commonly used for storing food or food ingredients can be used without limitation, and the material, shape, etc. are not particularly limited. The food set of the present invention may be a combination of only the composition of the present invention and dumplings before baking and heating, but the food set of the present invention does not impair the object of the present invention. In addition to the composition and gyoza before baking and heating, other food materials may be combined.

The food set of the present invention can be suitably used for making gyoza (dumplings before baking and heating) having the composition of the present invention attached to the surface. In addition, by baking and heating the gyoza, it is possible to obtain fried gyoza (dumplings with feathers) in which wings are formed on the grilled surface and the periphery thereof.

The present invention will be described in more detail in the following examples, but the present invention is not limited by these examples.
The raw materials used in the following examples are commercially available for food unless otherwise specified.

<Test area 1>
(Preparation of the composition of Example 1)
Among the raw materials shown in Table 1 below, water, unprocessed non-glutinous rice starch (manufactured by Joetsu Starch Co., Ltd., product name: Fine Snow, derived raw material: non-glutinous rice, processing method: unprocessed) and soy sauce are added in the proportions shown in Table 1 below. After mixing and stirring with a stirrer (manufactured by IKA-WERKE, ULTRA-TURRAX T50 basic) (stirring conditions: 6000 rpm, 3 minutes), vegetable oil, emulsifier (lecithin) and thickener (xanthan gum) are added, It was added in the ratio shown in Table 1 below, and again stirred using the stirrer (stirring conditions: 6000 rpm, 6 minutes) to prepare a batter liquid (composition for forming fried dumpling wings) (hereinafter, “implementation Also referred to as "the composition of Example 1").

(Preparation of compositions of Examples 2 and 3 and Comparative Examples 1 to 5)
Compositions of Examples 2, 3 and Comparative Examples 1 to 5 were prepared in the same manner as the composition of Example 1, except that the starch or grain flour shown in Table 2 below was used instead of the unprocessed non-glutinous rice starch. were prepared respectively.

(Production of frozen dumplings of Examples 1 to 3 and Comparative Examples 1 to 5)
Using the compositions (batter liquid) of Examples 1 to 3 and Comparative Examples 1 to 5, frozen gyoza (Examples 1 to 3 and Comparative Examples 1 to 3 and Comparative Examples 1 to 5 frozen dumplings) were produced.
The frozen dumplings of Examples 1 to 3 and Comparative Examples 1 to 5 were produced using a tray having a recess. Specifically, first, in the recess of the tray, Examples 1 to 3 and Comparative Examples 1 to 8 g of each composition of 5 is filled per gyoza, and then a commercially available gyoza that is not baked and heated (manufactured by Ajinomoto Frozen Foods Co., Ltd., product name: gyoza, weight of one gyoza: 17. 2g) is placed so that its bottom surface (surface to be baked surface) is in contact with the composition filled in the recess, steamed and heated at 95 ° C. for 9 minutes in a steam convection oven, and then left at 25 ° C. for 10 minutes. The frozen dumplings of Examples 1 to 3 and Comparative Examples 1 to 5 were frozen by cooling and quickly freezing in a quick freezer (internal temperature: -30 ° C.) while the gyoza and each composition were in contact with each other. Each was obtained (amount of each composition adhered to one piece of gyoza: 8 g).

(sensory evaluation)
12 frozen dumplings of each of Examples 1 to 3 and Comparative Examples 1 to 5 are arranged in a frying pan (diameter: 26 cm) with the bottom (surface to be grilled) facing down, covered with a lid, and steamed for 5 minutes over medium heat. Then, the lid was removed and the wings were baked until the wings were browned to produce wings-attached dumplings (grilled dumplings with wings formed on the grilled surface and the periphery thereof) (Examples 1 to 3 and Comparative Examples 1 to 5. gyoza with feathers).
The "wing spread" and "fineness of the wings" of the dumplings with wings of Examples 1 to 3 and Comparative Examples 1 to 5 were visually confirmed by four specialized panels and evaluated by consensus based on the following criteria. did In addition, regarding the "peelability from the frying pan" (ease of peeling from the frying pan) of the dumplings with wings of Examples 1 to 3 and Comparative Examples 1 to 5, four specialized panels evaluated by consensus based on the following criteria. did Furthermore, four specialized panels ate the dumplings with wings of Examples 1 to 3 and Comparative Examples 1 to 5, and the texture (crisp feeling) of the grilled surface of each dumpling was evaluated by consensus based on the following criteria. rice field.

[Evaluation criteria]
◎: very good 〇: good △: bad ×: very bad

The evaluation results of Examples 1 to 3 and Comparative Examples 1 to 5 are shown in Table 3 below.

As shown in Table 3, the winged gyoza of Examples 1 to 3 obtained by baking and heating the frozen gyoza to which the composition containing non-glutinous rice starch, water, oil and emulsifier adheres in a frozen state The spread of the wings was good, and the texture of the grilled surface was also good. In addition, the gyoza with wings had good releasability from the frying pan and fine texture of the wings. The wings of the gyoza with wings had a good brown color and almost no uneven baking.
On the other hand, the gyoza dumplings with wings of Comparative Examples 1 to 5, in which starch other than non-glutinous rice starch or grain flour was used instead of non-glutinous rice starch, had poor spread of wings and texture of the grilled surface, or both. It was not confirmed that both the spread of the bread and the texture of the grilled surface were good.

<Test area 2>
(Preparation of compositions of Examples 4-7)
Change the blending ratio of unprocessed non-glutinous rice starch from "4.00% by mass" to "0.50% by mass", "1.00% by mass", "2.00% by mass" or "5.00% by mass" The compositions of Examples 4 to 7 were prepared in the same manner as the composition of Example 1 of Test Group 1, except that the composition was prepared.

(Preparation of frozen dumplings of Examples 4 to 7)
Using the compositions (batter liquid) of Examples 4 to 7, frozen dumplings (frozen dumplings of Examples 4 to 7) in which each heated composition adheres to the surface to be baked in a frozen state. bottom.
The frozen dumplings of Examples 4 to 7 were produced in the same procedure as in Test Group 1, “Production of frozen dumplings of Examples 1 to 3 and Comparative Examples 1 to 5”.

(Preparation of compositions of Examples 8-12)
Change the blending ratio of unprocessed non-glutinous rice starch from "4.00% by mass" to "1.00% by mass", "2.00% by mass", "9.00% by mass" or "10.00% by mass" Compositions of Examples 8, 9, 11 and 12 were prepared in the same manner as the composition of Example 1 of Test Group 1, except that the composition of Example 1 was prepared.
In addition, the composition of Example 10 was prepared in the same manner as the composition of Example 1 of Test Group 1.

(Production of frozen dumplings of Examples 8 to 12)
Using the compositions (batter liquid) of Examples 8 to 12, frozen dumplings (frozen dumplings of Examples 8 to 12) in which each unheated composition adheres to the surface to be baked in a frozen state. bottom.
The frozen dumplings of Examples 8 to 12 were produced using a tray having a recess. Specifically, first, commercial dumplings that were not baked and heated were placed in the recess of the tray. Product name: gyoza, weight of one gyoza: 17.2 g) is placed so that its bottom surface (surface to be baked) faces down, and steamed and heated at 95 ° C. for 9 minutes in a steam convection oven. Allow to cool at 25 ° C. for 10 minutes, then fill the concave portion of the tray with 8 g of each composition of Examples 8 to 12 per gyoza and attach it to the bottom of the gyoza (the surface that will be the grilled surface). The frozen dumplings of Examples 8 to 12 were obtained by rapidly freezing in a quick freezer (inside temperature: -30 ° C.) while each composition was in contact with each composition (each composition per dumpling Amount of material adhered: 8 g).

(sensory evaluation)
Twelve pieces of each of the frozen gyoza dumplings of Examples 4 to 12 are arranged in a frying pan (diameter: 26 cm) with the bottom surface (surface to be grilled) facing down, covered with a lid, steamed for 5 minutes at medium heat, and the lid is removed. The wings were baked until the wings were browned to produce wings-attached dumplings (fried dumplings with wings formed on the grilled surface and the periphery thereof) (wing-attached dumplings of Examples 4 to 12).
The "spreading of wings" of dumplings with wings of Examples 4 to 12 was visually confirmed by four expert panels, and evaluated by consensus based on the same criteria as Test Group 1. In addition, four expert panelists ate the gyoza with wings of Examples 4 to 12, and evaluated the texture (crisp feeling) of the grilled surface of each gyoza by discussion based on the same criteria as in test group 1.

The evaluation results of Examples 4 to 7 are shown in Table 4 below, and the evaluation results of Examples 8 to 12 are shown in Table 5 below. Table 4 also shows the evaluation results of Example 1 in Test Group 1.

As shown in Tables 4 and 5, a heated composition containing 0.50 to 5.00% by mass of nonglutinous rice starch is obtained by firing and heating frozen gyoza to which the frozen dumplings adhere. The gyoza with wings of Examples 4 to 7 and the unheated composition having a mixing ratio of nonglutinous rice starch of 1.00 to 10.00% by mass are baked and heated. The winged gyoza dumplings of Examples 8 to 12 obtained in this way all had good spread of the wings and a good texture on the grilled surface.

<Test area 3>
(Production of frozen dumplings of Examples 13-15)
Using the composition (batter liquid) of Example 1 in Test Group 1, frozen dumplings (frozen dumplings of Examples 13 to 15) in which the heated composition adheres to the surface that will be the grilled surface in a frozen state. made.
The frozen dumplings of Examples 13 to 15 were produced using a tray having a concave portion. 19 g is filled, and then the tray is filled with commercially available gyoza that has not been baked and heated (manufactured by Ajinomoto Frozen Foods Co., Ltd., product name: gyoza, weight of one gyoza: 17.2 g). The surface) is in contact with the composition filled in the recess, steamed and heated at 95 ° C. for 9 minutes in a steam convection oven, allowed to cool at 25 ° C. for 10 minutes, and the gyoza and the composition are in contact. The frozen dumplings of Examples 13 to 15 were obtained by rapidly freezing in a quick freezer (inside temperature: -30 ° C.) in the state of being frozen (adhesion amount of composition per dumpling: 4 g, 5 g or 19g).

(Production of frozen dumplings of Examples 16-18)
Using the composition (batter liquid) of Example 1 in Test Group 1, frozen dumplings (frozen dumplings of Examples 16 to 18) in which the unheated composition adheres to the surface that will be the grilled surface in a frozen state. made.
The frozen dumplings of Examples 16 to 18 were produced using a tray having a concave portion. Product name: gyoza, weight of one gyoza: 17.2 g) is placed so that its bottom surface (surface to be baked) faces down, and steamed and heated at 95 ° C. for 9 minutes in a steam convection oven. Allow to cool at 25 ° C. for 10 minutes, then fill the concave portion of the tray with 2 g, 3 g, or 8 g of the composition of Example 1 per gyoza and attach it to the bottom surface of the gyoza (surface to be baked). The frozen dumplings of Examples 16 to 18 were obtained by rapidly freezing the dumplings in contact with the composition in a quick freezer (internal temperature: −30 ° C.) (composition per dumpling amount: 2g, 3g or 8g).

(sensory evaluation)
Twelve pieces of each of the frozen gyoza dumplings of Examples 13 to 18 are arranged in a frying pan (diameter: 26 cm) with the bottom (surface to be grilled) facing down, covered with a lid, steamed for 5 minutes at medium heat, and the lid is removed. The wings were baked until the wings were browned to produce wings-attached dumplings (fried dumplings with wings formed on the grilled surface and the periphery thereof) (winged dumplings of Examples 13 to 18).
The "spreading of wings" of dumplings with wings of Examples 13 to 18 was visually confirmed by four expert panels, and evaluated by consensus based on the same criteria as Test Area 1. In addition, four expert panelists ate the dumplings with wings of Examples 13 to 18, and evaluated the texture (crisp feeling) of the grilled surface of each dumpling by discussion based on the same criteria as in Test Area 1.

The evaluation results of Examples 13-15 are shown in Table 6 below, and the evaluation results of Examples 16-18 are shown in Table 7 below.

As shown in Tables 6 and 7, the heated composition containing glutinous rice starch, water, fat and oil, and an emulsifier is in a frozen state, and 4 to 19 g per gyoza is attached. Obtained by baking and heating frozen gyoza. The gyoza with wings of Examples 13 to 15 and the unheated composition containing glutinous rice starch, water, oil and emulsifier are in a frozen state, and 2 to 8 g per gyoza are attached. Baking frozen gyoza. The gyoza wings with wings of Examples 16 to 18 obtained by heating had good spreading of the wings and good texture of the grilled surface.

<Test area 4>
(Preparation of compositions of Examples 19 and 20)
The blending ratio of unprocessed non-glutinous rice starch was changed from “4.00% by mass” to “2.00% by mass”, and the blending ratio of corn starch (unprocessed cornstarch, unprocessed high-amylose cornstarch) shown in Table 8 below. The compositions of Examples 19 and 20, respectively, were prepared in the same manner as the composition of Example 1 in Test Group 1, except that the mixture was mixed with water and soy sauce with unprocessed non-glutinous rice starch at 2.00% by mass. bottom.

(Preparation of frozen dumplings of Examples 19 and 20)
Using the compositions (batter liquid) of Examples 19 and 20, frozen dumplings (frozen dumplings of Examples 19 and 20) in which each composition adhered to the surface to be baked in a frozen state were produced.
The frozen dumplings of Examples 19 and 20 were produced in the same procedure as in Test Group 1, “Production of frozen dumplings of Examples 1 to 3 and Comparative Examples 1 to 5”.

(sensory evaluation)
Twelve pieces of each of the frozen dumplings of Examples 19 and 20 are arranged in a frying pan (diameter: 26 cm) with the bottom surface (surface to be baked) facing down, covered with a lid, steamed for 5 minutes at medium heat, and the lid is removed. The wings were baked until the wings were browned to produce wings-attached dumplings (fried dumplings with wings formed on the grilled surface and the periphery thereof) (winged dumplings of Examples 19 and 20).
The "spread of wings" and "fineness of texture of wings" of dumplings with wings of Examples 19 and 20 were visually confirmed by four expert panels, and evaluated by consensus based on the same criteria as Test Group 1. rice field. In addition, the "peelability from the frying pan" (ease of peeling from the frying pan) of the dumplings with wings of Examples 19 and 20 was evaluated by a panel of four experts based on the same criteria as in Test Group 1. rice field. Furthermore, four expert panelists ate the gyoza with wings of Examples 19 and 20, and evaluated the texture (crisp feeling) of the grilled surface of each gyoza by discussion based on the same criteria as in test group 1.

The evaluation results of Examples 19 and 20 are shown in Table 9 below.

As shown in Table 9, in addition to non-glutinous rice starch, water, oils and fats, and an emulsifier, a composition further containing corn starch is adhered in a frozen state. Example 19 obtained by baking and heating frozen dumplings and 20, the spread of wings was good, and the texture of the grilled surface was also good. In addition, the gyoza with wings had good releasability from the frying pan and fine texture of the wings. The wings of the gyoza with wings had a good brown color and almost no uneven baking.

From the results of Test Groups 1 to 4, a composition containing non-glutinous rice starch, water, fat and oil, and an emulsifier is attached to the surface of the gyoza before baking and heating, and the gyoza is baked and heated. It was suggested that it is possible to obtain winged gyoza dumplings that have a good texture on the grilled surface.

According to the present invention, a composition for forming pan-fried gyoza wings is provided. By attaching the composition of the present invention to the surface of gyoza before baking and heating, and baking and heating the gyoza, the wings spread well and the texture of the grilled surface is good. Obtainable.
The present invention also provides a method for producing winged gyoza using the composition of the present invention. By this production method, it is possible to obtain gyoza dumplings with wings, which have wings that spread well and have a good texture on the grilled surface.
The present invention also provides frozen dumplings and a method for producing the same using the composition of the present invention. By baking and heating the frozen gyoza, it is possible to obtain gyoza with wings, which has good spread of wings and good texture on the grilled surface.

Claims (17)

Containing non-glutinous rice starch, water, oil and emulsifier ,
A composition for forming grilled dumpling wings , wherein the nonglutinous rice starch contains at least one selected from the group consisting of phosphoric acid-crosslinked nonglutinous rice starch and acetic acid nonglutinous rice starch (excluding those containing free or salt form arginine) . The composition according to claim 1 , wherein the content of nonglutinous rice starch is 0.1 to 15% by mass based on the composition. Claim 1, wherein the composition is attached to the gyoza before baking and heating so that the amount of the composition attached to the gyoza before baking and heating is 5 to 130% by mass with respect to the gyoza before baking and heating. or the composition according to 2 . A composition according to any one of claims 1 to 3 , further comprising corn starch. A composition according to any one of claims 1 to 4 , wherein the emulsifier is lecithin. Frozen dumplings to which the composition according to any one of claims 1 to 5 is attached in a frozen state. A method for producing winged gyoza, comprising baking and heating the frozen gyoza according to claim 6 . Adhering a composition containing non-glutinous rice starch, water, fats and oils and an emulsifier (excluding those containing free or salt form arginine) to the surface of gyoza before baking and heating, and baking and heating the gyoza including
A method for producing winged dumplings, wherein the nonglutinous rice starch contains at least one selected from the group consisting of phosphate-crosslinked nonglutinous rice starch and acetic acid nonglutinous rice starch . The production method according to claim 8 , wherein the content of nonglutinous rice starch in the composition is 0.1 to 15% by mass relative to the composition. The production method according to claim 8 or 9 , wherein the amount of the composition attached to the gyoza before baking and heating is 5 to 130% by mass with respect to the gyoza before baking and heating. The production method according to any one of claims 8 to 10 , wherein the composition further contains corn starch. The production method according to any one of claims 8 to 11 , wherein the emulsifier is lecithin. Adhering a composition containing non-glutinous rice starch, water, oils and fats and an emulsifier (excluding those containing free or salt form arginine) to the surface of gyoza before baking and heating, and freezing the gyoza including
A method for producing frozen dumplings, wherein the nonglutinous rice starch contains at least one selected from the group consisting of phosphate-crosslinked nonglutinous rice starch and acetic acid nonglutinous rice starch . The production method according to claim 13 , wherein the content of nonglutinous rice starch in the composition is 0.1 to 15% by mass relative to the composition. The production method according to claim 13 or 14 , wherein the amount of the composition attached to the gyoza before baking and heating is 5 to 130% by mass with respect to the gyoza before baking and heating. The production method according to any one of claims 13 to 15 , wherein said composition further contains corn starch. The production method according to any one of claims 13 to 16 , wherein the emulsifier is lecithin.