JP7475871B2 - Encapsulated food, method for producing encapsulated food, and method for preventing mutual adhesion of encapsulated food during cooking - Google Patents

Description

The present invention relates to encased foods such as dumplings and shumai, and to a method for producing encased foods, and in particular to encased foods that are less likely to stick together when cooked, and to a method for producing encased foods.

Wrapped foods are made by wrapping ingredients such as vegetables, meat, seafood, seasonings, etc., chopped as necessary, in noodle skins (hereinafter simply referred to as "skins") and cooking them by baking, frying, steaming, boiling, etc. Examples of wrapped foods include dumplings, wontons, shumai, and ravioli. When cooking these wrapped foods, multiple wrapped foods are usually cooked at the same time. In this case, if the skins of adjacent wrapped foods are gelatinized while in contact with each other, they may stick to each other. If such mutual sticking occurs, problems such as the skin breaking when peeling them off will occur, and product yield will decrease.

Various technologies for preventing food from sticking have been developed in the past. For example, Patent Document 1 discloses a food dough or a composition for food dough that is mainly made of starch and contains rice flour, with the aim of preventing food from sticking together after cooking and from breaking when eaten in foods that use skins such as gyoza and shumai. Patent Document 2 also discloses a method for producing snack foods using noodles with a high moisture content, which aims to provide a production method that suppresses sticking between noodles during the frying process by a simple means, and can produce snack foods with good workability and high yield, and includes a frying process for frying noodles, in which the moisture content of the noodles is 42% by mass or more, and the noodles are coated with anti-sticking powder before the frying process.

JP 2006-223205 A JP 2018-161093 A

However, the technology of Patent Document 1 has low versatility because the composition of the skin of the encasement food is limited. Therefore, there are limitations on the ability to characterize the texture, health functions, etc. of the encasement food by devising the composition of the encasement food. In addition, the technology of Patent Document 2 is a technology for preventing the noodles from sticking together during the deep-frying process when producing snack foods using noodles with a high moisture content, and may not be sufficient to prevent the skins of the encasement food with ingredients inside as described above from sticking together during cooking.

The object of the present invention is therefore to provide a foreskin food that is less likely to stick to itself when cooked, regardless of the composition of the foreskin, and a method for producing a foreskin food that is less likely to stick to itself when cooked.

The inventors of the present invention have investigated various materials that are effective in preventing the adhesion of food wrappers during cooking, and have found that the above problem can be solved by using resistant starch.

That is, the above-mentioned object is achieved by a foreskin food characterized in having an anti-binding layer containing resistant starch on its surface (excluding "(a) resistant starch corresponding to processed starch having a viscosity of 100 mPa·s or less in a 10% by mass aqueous solution, and (b) a glycerin fatty acid ester")). Also, the above-mentioned object is achieved by a method for producing a foreskin food, comprising a step (A) of adhering an anti-binding agent containing resistant starch (excluding "(a) resistant starch corresponding to processed starch having a viscosity of 100 mPa·s or less in a 10% by mass aqueous solution, and (b) a glycerin fatty acid ester") to the surface of the skin of the foreskin food before cooking the foreskin food.

The present invention provides a food product with encasements that is less likely to stick together when cooked, regardless of the composition of the encasement, so that any type of food product can be produced with a high product yield.

[Foreskin Foods]
The foreskin food of the present invention is characterized by having an anti-adhesive layer containing resistant starch on the surface. This prevents mutual adhesion during cooking of the foreskin food regardless of the composition of the skin, so that any foreskin food can be produced with a high product yield. As shown in the examples below, even if a layer contains starch, if the layer does not contain resistant starch, it does not function as an anti-adhesive layer. As shown in the manufacturing method of the foreskin food of the present invention below, the anti-adhesive layer is a layer in which an anti-adhesive agent containing resistant starch is attached to the surface of the foreskin food, or a layer in which the anti-adhesive agent is fixed to the surface of the foreskin food. In the present invention, "attachment" refers to a state in which the anti-adhesive agent is attached to the surface of the foreskin food due to moisture or the like in the skin of the foreskin food itself, and "adhesion" refers to a state in which the attached layer of the anti-adhesive agent is firmly attached to the surface of the foreskin food by heat treatment or the like. The anti-adhesive layer is preferably a layer in which the anti-adhesive agent is fixed to the surface of the wrapped food product, since this is more stable.

In the present invention, the anti-adhesive layer containing resistant starch does not need to be present on the entire surface of the encased food, as long as the effects of the present invention are obtained, but it is sufficient that the anti-adhesive layer containing resistant starch is present on at least a part of the surface of the encased food. It is preferable that the anti-adhesive layer containing resistant starch is present at least on the surface that may come into contact with other encased foods when the encased food is cooked, and it is even more preferable that the anti-adhesive layer is present on the entire surface of the encased food.

Resistant starch is starch extracted from plants, such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, rice starch, etc., that has been physically and/or chemically (including enzyme treatment) processed to make it resistant to the digestive action of digestive enzymes. In the present invention, the resistant starch is not particularly limited, and any known resistant starch can be appropriately selected and used, but those that have been cross-linked are preferred, and those that have been phosphate cross-linked are more preferred.

In the present invention, the anti-adhesive layer may contain materials other than resistant starch, so long as they do not impair the effects of the present invention. Such materials may include, for example, materials to be mixed into the skin of the foreskin food, materials to be used as dusting powder when manufacturing the skin of the foreskin food, and the like. Specifically, for example, wheat flour such as strong flour, semi-strong flour, medium flour, weak flour, whole wheat flour, and durum wheat flour; cereal flour other than wheat flour such as buckwheat flour, corn flour, soy flour, and barley flour; starch extracted from the above-mentioned plants, and processed starch other than resistant starch that is physically or chemically processed using such starch as a raw material; proteins such as egg white, egg yolk, casein, and gluten; edible oils and fats; sugars; pigments; amino acids such as alanine, glycine, and lysine; seasonings such as sodium glutamate and salt; thickeners; emulsifiers; and flavors. In order to fully obtain the effects of the present invention, it is preferable that the anti-adhesive layer contains resistant starch as a main component.

As will be understood from the above explanation, the foreskin food of the present invention is, in principle, an uncooked or semi-cooked room temperature, refrigerated, or frozen foreskin food before final cooking. Semi-cooked foreskin food includes, for example, foreskin food that has been subjected to a heat treatment such as steaming and then refrigerated or frozen for the purpose of preventing undercooking during final cooking. Examples of the foreskin food of the present invention include uncooked or semi-cooked room temperature, refrigerated, or frozen dumplings, wonton, shumai, ravioli, etc. The method for cooking the foreskin food of the present invention is not particularly limited, and examples include baking, deep-frying, steaming, boiling, and microwave cooking. The present invention is particularly effective for baking and deep-frying, which are prone to mutual adhesion of the foreskin food. In addition, in the foreskin food of the present invention, not only mutual adhesion during final cooking is prevented, but also mutual adhesion during microwave thawing, which is performed as primary heating, especially in the case of frozen foreskin food, can be prevented.

[Manufacturing method of foreskin food]
The method for producing the foreskin food of the present invention includes a step (A) of attaching an anti-binding agent containing resistant starch to the surface of the skin of the foreskin food before cooking the foreskin food. The step (A) allows the surface of the foreskin food to be formed with an anti-binding layer containing resistant starch, so that, as described above, any foreskin food can be prevented from sticking to each other when the foreskin food is subsequently cooked. The cooking method is not particularly limited, and examples include baking, deep-frying, steaming, boiling, and microwave cooking. The present invention is particularly effective for baking and deep-frying, which are prone to mutual sticking of foreskin foods. In the present invention, "before cooking the foreskin food" means, in principle, before the final cooking. However, as described above, in the case of frozen foreskin food, mutual sticking can also be prevented during microwave thawing as primary heating, so in such cases, it may also mean before the microwave thawing.

In the present invention, the step (A) may be performed at any time and by any method as long as the anti-binding agent containing resistant starch can be attached to the surface of the skin of the foreskin food before the foreskin food is cooked. For example, after preparing the foreskin food by wrapping the ingredients in the skin of the foreskin food, the surface of the foreskin food may be dusted with a powdered anti-binding agent containing resistant starch before cooking. Also, after preparing the skin of the foreskin food, the surface of the skin of the foreskin food (the surface that will be the outside when wrapping the ingredients) may be dusted with a powdered anti-binding agent containing resistant starch before wrapping the ingredients, or the powdered anti-binding agent containing resistant starch may be used as a dusting powder when preparing the skin of the foreskin food to attach it to the skin of the foreskin food.

In the present invention, the anti-binding agent may contain materials other than resistant starch, so long as the effects of the present invention are not hindered. Such materials may include materials to be mixed into the skin of the foreskin food described above, materials used as dusting powder when producing the skin of the foreskin food, and the like. In order to fully exert the effects of the present invention, the anti-binding agent preferably contains resistant starch as a main component, and more preferably consists of resistant starch alone.

In the present invention, there is no particular restriction on the material of the skin of the foreskin food, and materials that are usually mixed in the production of the skin of various foreskin foods as described above can be used as appropriate. The production of the skin of the foreskin food can also be carried out according to the usual method for the skin of various foreskin foods. In addition, the production of various foreskin foods can also be carried out according to the usual method using ingredients and equipment that are usually used. In general, the moisture content of the skin of the foreskin food is 30 to 55% by mass. In the present invention, if the moisture is too high, the skin may be easily torn, so the moisture content of the skin is preferably 30 to 50% by mass, and more preferably 30 to 45% by mass.

The method for producing the encasement food of the present invention preferably includes a step (B) of fixing the attached anti-adhesive agent after the step (A) and before cooking the encasement food. The step (B) allows a more stable anti-adhesive layer to be formed on the surface of the skin of the encasement food, so that mutual adhesion during subsequent cooking of the encasement food can be more sufficiently prevented.

In the present invention, the step (B) may be performed by any method that can fix the anti-binding agent containing resistant starch attached to the surface of the skin of the foreskin food before cooking the foreskin food. For example, the anti-binding agent can be fixed by heat-treating the foreskin food under conditions weaker than those for the final cooking after the step (A). The heat treatment is preferably performed under moist heat conditions, and steaming is preferable. Therefore, in the method for producing the foreskin food of the present invention, the step (B) is preferably a step of steaming the foreskin food. As described above, in order to prevent the foreskin food from being undercooked during final cooking, the heat treatment such as steaming can be performed as the step (B) in the case of a semi-cooked refrigerated or frozen foreskin food, etc. that has been refrigerated or frozen after heat treatment such as steaming.

In the present invention, as described above, the foreskin food product may be refrigerated or frozen after step (A) or after step (B) before being cooked.

As can be understood from the above description, the present invention also provides a method for preventing the adhesion of the wrapped foods during cooking by using the method for producing the wrapped foods of the present invention.

The present invention will now be described in detail with reference to examples.
1. Gyoza manufacturing test (1) Preparation of gyoza skin Gyoza was selected as the wrapper food, and gyoza skin was prepared with the composition shown in Table 1. Specifically, the ingredients other than salt (1 kg of wheat flour) were put into a kneading machine (Kanto Mixer 10Q, using a hook), and a mixture of a predetermined amount of salt and water was put into the kneading machine and further kneaded to prepare a minced dough. The minced dough was then rolled on the rolling roll of a noodle making machine (once with a No. 8 roll and twice with a No. 6 roll) to prepare a noodle band. The obtained noodle band was hollowed out with a mold to prepare gyoza skin (diameter 90 mm, thickness 0.8 mm).
(2) Production of dumplings 200 parts by mass of ground pork and 30 parts by mass of lard were mixed, and 25 parts by mass of sesame oil, 25 parts by mass of soy sauce, 15 parts by mass of sake, 2 parts by mass of grated garlic, 2 parts by mass of grated ginger, and a little pepper were added and mixed, and 400 parts by mass of dehydrated cabbage (cut into 5-7 mm cubes, sprinkled with 1% by mass of salt and mixed, left for 1 hour, and then the water was squeezed out (yield: approximately 80% by mass)) and 400 parts by mass of chopped Chinese chives were added and lightly mixed to prepare a filling. 1. The filling (15 g) was wrapped using the dumpling skin prepared in (1) to prepare fresh dumplings. The surface of the obtained raw gyoza was coated with each anti-binding agent as shown in Table 2, and in the case of "without adhesion process", it was left as it was, and in the case of "with adhesion process", it was steamed (5 minutes) and then stored in a refrigerator (7 ° C) or freezer (-20 ° C). Then, 10 pieces of each gyoza were baked or fried at the same time, and the state of mutual adhesion was observed. For baking, 8 g of oil was poured into a frying pan heated to 200 ° C, and each gyoza (10 pieces) was placed adjacent to each other, 140 ml of water was added, and the lid was placed and heated for about 5 minutes. Then, the lid was removed and the gyoza was heated until browned. For frying, the gyoza were heated in oil at 170 ° C for 4 minutes. In addition, for Comparative Example 1B and Example 2B, the state of mutual adhesion when thawed in a microwave oven before cooking was also observed.
(3) Evaluation of the State of Mutual Bonding The state of mutual bonding was evaluated according to the following evaluation criteria.
◎: No mutual adhesion or skin breakage was observed. ○: Mutual adhesion was at a level that allowed easy separation, and no skin breakage was observed. △: Mutual adhesion was observed, and skin breakage occurred in 1 to 2 pieces out of 10 pieces. ×: Mutual adhesion was observed, and skin breakage occurred in 3 or more pieces out of 10 pieces.

As shown in Table 2, the gyoza of Example 1A, in which an anti-binding agent containing resistant starch was applied to the surface of the skin to form an anti-binding layer before cooking and then refrigerated, and Example 1B, which were frozen, were rated as good in the pan-fried gyoza evaluation, with the gyoza easily separating each other and no tearing of the skin. Furthermore, the gyoza of Example 2A, in which an anti-binding agent was applied and then a fixing process was carried out before refrigeration, and Example 2B, which were frozen, were similarly rated as good in the pan-fried gyoza evaluation, and were rated as very good in the fried gyoza evaluation, with no adhesion to each other or tearing of the skin. Example 2B was also rated as good when thawed in a microwave oven. On the other hand, the gyoza dumplings of Comparative Example 1A, which were refrigerated without the application of an anti-binding agent, and Comparative Example 1B, which were frozen, the gyoza dumplings of Comparative Example 2A, which were refrigerated with cornstarch applied as an anti-binding agent, and Comparative Example 2B, which were frozen, and the gyoza dumplings of Comparative Example 3A, which were refrigerated after the application of cornstarch and a fixing process, and Comparative Example 3B, which were frozen, all showed mutual sticking and the skin broke in the evaluations of the pan-fried gyoza dumplings, the evaluation of the deep-fried gyoza dumplings, and the evaluation when thawed in a microwave oven.

2. Shumai Production Test (1) Preparation of Shumai Skin Shumai was selected as the wrapping food, and first, the shumai skin was prepared with the composition shown in Table 3. Specifically, the ingredients other than salt (1 kg of wheat flour used) were put into a kneading machine (Kanto Mixer 10Q, using a hook), and a mixture of a predetermined amount of salt and water was put into the kneading machine and further kneaded to prepare a minced dough. The minced dough was then passed through the rolling roll of a noodle making machine to obtain a noodle band, which was then cut to prepare shumai skin (70 mm square, 0.35 mm thick).
(2) Production of shumai 47 parts by mass of minced pork, 32 parts by mass of onion, 13 parts by mass of seasonings, 5 parts by mass of starch, and 3 parts by mass of ginger were mixed and made into a paste to prepare a paste. Next, the above-mentioned paste (12 g) was wrapped in the shumai skin prepared in 2. (1) to prepare about 15 g of raw shumai. The surface of the obtained raw shumai was sprinkled with each anti-binding agent as described in Table 4, and in the case of "no adhesion process", it was as it was, and in the case of "with adhesion process", it was steamed (5 minutes) and then stored in a refrigerator (7 ° C) or a freezer (-20 ° C). Then, 10 pieces of each shumai were steamed or fried at the same time, and the mutual adhesion state was observed. For steaming, the shumai were arranged adjacent to each other and heated in a steamer for 5 minutes. For frying, it was heated in oil at 170 ° C for 4 minutes.
(3) Evaluation of the state of mutual adhesion The state of mutual adhesion was evaluated in the same manner as in 1.(3).

As shown in Table 4, the shumai of Example 3A, in which an anti-binding agent containing resistant starch was applied to the surface of the skin before cooking to form an anti-binding layer and then refrigerated, and the frozen shumai of Example 3B, were evaluated as steamed shumai, with the mutual adhesion being at a level that could be easily separated and no tearing of the skin was observed, resulting in a good evaluation. Furthermore, the shumai of Example 4A, in which an anti-binding agent was applied and then a fixing process was carried out before refrigeration, and the frozen shumai of Example 4B, were evaluated as fried shumai, with no mutual adhesion or tearing of the skin, resulting in a very good evaluation. On the other hand, the shumai of Comparative Example 4A, which was refrigerated without the application of an anti-binding agent, and Comparative Example 4B, which was frozen, the shumai of Comparative Example 5A, which was refrigerated with cornstarch applied as an anti-binding agent, and Comparative Example 5B, which was frozen, and the gyoza of Comparative Example 6A, which was refrigerated after the application of cornstarch and then a fixing process, and Comparative Example 6B, which was frozen, all showed mutual sticking in the evaluation of the steamed shumai and the evaluation of the fried shumai, and the skins broke.

The above suggests that by forming an anti-binding layer containing resistant starch by step (A) of adhering an anti-binding agent containing resistant starch to the surface of the skin of the foreskin food before cooking the foreskin food, mutual adhesion during subsequent cooking of the foreskin food can be prevented. It is also suggested that by step (B) of fixing the adhered anti-binding agent, mutual adhesion during cooking of the foreskin food can be more sufficiently prevented.

The present invention is not limited to the configuration and examples of the above embodiment, and various modifications are possible within the scope of the gist of the invention.

According to the present invention, it is possible to provide a food product with encasements which is unlikely to stick to each other during cooking, regardless of the composition of the encasement of the food product, and therefore any type of food product with encasements can be produced with a high product yield.

Claims (5)

A foreskin food characterized by having an anti-binding layer containing resistant starch on its surface (excluding "(a) resistant starch that falls under the category of processed starch having a viscosity of 100 mPa·s or less in a 10% by mass aqueous solution and (b) that contains glycerin fatty acid ester") . A method for producing a foreskin food, comprising the step (A) of adhering an anti-binding agent containing resistant starch (excluding "(a) resistant starch corresponding to a processed starch having a viscosity of 100 mPa·s or less in a 10% by mass aqueous solution, and (b) one containing a glycerin fatty acid ester") to the surface of the skin of the foreskin food before cooking the foreskin food. The method for producing the encased food product according to claim 2, further comprising a step (B) of fixing the attached anti-adhesive agent before cooking the encased food product after the step (A). The method for producing a food product with a shell as described in claim 3, wherein the step (B) is a step of steaming the food product with a shell. A method for preventing mutual adhesion of wrapped foods during cooking by using the method for producing wrapped foods according to any one of claims 2 to 4.