JPH1118733A - Food resembling dumpling stuffed with minced pork - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food resembling a dumpling stuffed with minced pork apart from becoming sodden or sticky and reducing a feeling of palate or taste even when a certain time lapses after cooked, and capable of being lightly taken by picking it up by hand without using chopsticks in the same way as fast food and also being produced without the need of any skilled labor. SOLUTION: This method comprises: adding a water to the material comprising a glutinous rice powder as a main component and a proper amount of rice powder; kneading the mixture so as to produce a pastry dough; rending it to pieces and spreading each piece by hand; topping a filling for a dumpling stuffed with minced pork thereon; enveloping the filling with each piece completely while spreading the dough; putting the resultant stuff in a burning case B composed of the upper and lower molds; heating the lower mold B1 and upper mold B2 so as to bake it up from both of the upper and lower surfaces.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a new food product like gyoza.

[0002]

2. Description of the Related Art Conventionally, gyoza has been manufactured by wrapping a mixture of raw meat, seafood and vegetables in a sheet generally called a skin made of a raw material mainly composed of flour and steaming. It is cooked, boiled, and baked and eaten. However, the skin made mainly from flour is steamed, boiled, baked and cooked, and if left untreated, it absorbs and swells to eliminate "foot" and "strain", so-called "skin". The food texture is significantly reduced due to growth, swelling, and stickiness, and there is a problem that if eaten immediately after cooking, the taste is completely lost. Such a phenomenon is caused by the fact that the flour is a coarse particle containing two or more flour particles joined by a protein as a main component and a small amount of skin and crushed germ in addition thereto. The tissue has a lot of voids, absorbs the moisture of the ingredients, absorbs water from the surface of the skin when heated in water, the air in the voids displaces water, and the contact area with water increases significantly, and the entire skin It is considered that water is absorbed rapidly.

[0003] Gyoza is cooked by steaming, boiling, baking or the like as described above. Even when baking, it is necessary to add a small amount of water at the end to make it into a steamed state. The surface becomes wet and sticky, making it unsuitable for picking by hand and eating with chopsticks. For this reason, it has not been possible to eat comfortably while walking around the city like fast food such as bread and confectionery, hot dogs and hamburgers.

[0004] Further, in the production, a tool is placed on a circular skin and the leather is folded into two semicircles to form a fold in the overlapping portion of the skin. Depending on the amount of water added in the fold, the folds are likely to be hardened, the taste is hindered, the adhesion of the polymerized part of the skin is peeled off, there are problems such as the sticking out of the ingredients and the outflow of the extract oozing out of the ingredients. Cooking requires skill.

[0005] In addition, the conventional gyoza has a skin made in advance in the form of a circular sheet, and the ingredients are wrapped around it. For the manufacture of the skin, water is added to a raw material mainly composed of flour and kneaded. Press the dough into a thin plate-shaped noodle strip for dumpling skin with a noodle-making machine and make it by punching it into a disk shape with a cylindrical punch, or cut the dough into an appropriate size, It is manufactured by hand, which is made into a circular sheet by using a sashimi board and a sashimi stick, and in each case, it takes time and effort to manufacture the skin in a circular sheet shape, and the cost for the skin is expensive. In addition, there is a possibility that impurities such as powder dust may be mixed during the molding of the leather to deteriorate the quality of the leather.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned conventional circumstances, and the object thereof is to reduce the degree of stickiness and stickiness even after some time has passed after cooking. It does not reduce the texture and taste, and it can be eaten easily even by picking it by hand like fast food such as confectionery, bread or hot docks or hamburgers without using chopsticks. An object of the present invention is to provide a new gyoza-like food that is not required and a method for producing the same.

[0007]

In order to achieve the above object, the gyoza-like food of the present invention is characterized in that, as set forth in claim 1, a gyoza component is put on a skin made of a material mainly composed of rice cake flour. It is wrapped, shaped like a flat bun, and baked from both the top and bottom.

[0008] In the gyoza-like food of the present invention thus constituted, the main material constituting the skin is rice cake flour having a finer particle size than flour, and it is difficult to absorb water. Even after a lapse of time, water absorption, swelling, expansion, swelling, and stickiness rarely lower the texture. In addition, since the skin is mainly composed of rice cake flour, which has fine particles and hardly absorbs water, it is possible to sufficiently retain the extract that exudes from the ingredient. Also, because it is formed in a bun shape and there is no overlapping part of sheet-like skin like conventional dumplings or folds, there is no place that remains firmly after cooking and impairs taste and texture, You can eat delicious. Furthermore, since it is formed into a bun shape and baked from both the upper and lower sides, the inside ingredients are surely cooked even if it is not poured into water and steamed like conventional grilled dumplings Therefore, it is possible to cook the surface in a dry state, and the hands are not stained even when picked and eaten by hand without using chopsticks.

Further, in the method for producing gyoza-like food of the present invention, as described in claim 2, water is added to a material mainly composed of rice cake flour and kneaded and kneaded to form a viscous dough. Spread it by hand, put the gyoza ingredients on it, put the dough on it, wrap the ingredients completely while stretching the dough by hand, put them in a baking oven consisting of upper and lower molds with corresponding recesses, It is characterized in that the mold is heated and baked from both upper and lower sides.

According to the method for producing gyoza-like food of the present invention thus constituted, the gyoza-like food of claim 1 can be easily produced without requiring any skill. Then, make a viscous dough made of a material mainly composed of mochi flour, cut the dough into small pieces, and stretch the dough by hand as if wrapping bean paste in a bun or a Daifuku mochi, and put the dumplings in the center of the dough. Because it is completely wrapped, there is no need for the process of manufacturing a round sheet-like skin in advance, as with conventional dumplings. There is no part where the ingredients may protrude or the exudate extract of the ingredients may flow out, such as the part where the skins formed on the pieces are stuck together. A fold-like portion that is liable to impair the shape is not formed. In addition, the bun-shaped semi-finished product wrapped with the dough is placed in a baking oven and heated from both the front and back and baked, so it is possible to reliably pass the fire through the ingredients inside without having to pour water and make it into a steamed state .

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail based on embodiments. The drawings show an embodiment of the present invention, and FIG. 4 shows cooked gyoza-like food. This dumpling-like food A is made by wrapping a dumpling tool 2 in a skin 1 made of a material containing rice cake flour as a main component, specifically, a material obtained by mixing rice flour with an appropriate amount of rice flour. It is shaped like a bun and baked from both the top and bottom.

The mixing ratio of the above rice cake flour and rice flour is between rice cake flour 60 and
The ratio is preferably about 10 to 40% of rice flour for 90%, and more preferably 30% of rice flour for 70% of rice cake flour. In addition, in addition to the above rice cake flour and rice flour, it is also possible to add a flavor such as matcha, gardenia, or vanilla essence to the material of the skin 1, as appropriate. Can be colored or scented.

On the other hand, as the ingredient 2 to be wrapped inside, any one usually used as an ingredient for dumplings can be used. For example, vegetables such as cabbage, Chinese cabbage, onions, shiitake mushrooms, bamboo garlic, garlic, etc. are appropriately selected and used for beef, meat such as pork, seafood such as shrimp, shellfish, fish meat, etc. Is minced or minced and kneaded into a paste, and is adjusted by adding salt, chemical seasoning, chili pepper, soy sauce, mirin, fragrance and the like as necessary.

The gyoza-like food A may be provided with marks, patterns, or the like by using a reddish-brush or a trowel at an appropriate location on the surface, and furthermore, at the center of the upper surface, etc. It is optional to put fruit trees such as fruit.

[0015] Such a dumpling-like food is produced as follows. First, a fabric 1 'for the skin 1 is made, and the ingredients are adjusted separately. That is, rice flour and rice flour are mixed at a predetermined ratio, preferably 70% of rice flour and 30% of rice flour, and water is added to the mixture to knead the mixture to produce a viscous dough having a hardness similar to that of an earlobe.

On the other hand, for example, onions, leek, cabbage, and minced beef are added to the ground beef and pork, and then an appropriate amount of salt, a chemical seasoning, ichimi pepper, mirin, garlic, and ginger are added to form a pace. Knead and adjust tool 2.

The dough 1 'is small, for example, it is cut into a large thumb, and a dent is formed in the center of the dough 1' while stretching the dough by hand as if wrapping bean paste or daifuku mochi. After placing the tool 2 (see (a) of FIG. 1), the fabric 1 'is further stretched while being deformed into a drawstring shape (see (b) of FIG. 1), and the tool 2 is completely wrapped.

Next, the uncooked dumpling-like food A 'thus prepared is put in a baking machine B and baked and cooked. Bakeware B
Is made of a metal such as aluminum, stainless steel, copper or the like, and includes upper and lower molds B1 and B2 having corresponding concave portions 3 and 4, respectively.

A small amount of edible oil is applied to the concave portions 3 and 4 of the upper die B1 and the lower die B2, and the uncooked dumpling-like food A 'is placed in the concave portion 4 of the lower die B2. The upper mold B1 is pressed against the lower mold B2, and the lower mold B2 and the upper mold B1 are heated to bake the food A 'in the mold B. At the time of this sintering, the lower mold B2 and the upper mold B1 were heated in order by inverting the mold B in the middle, and the surface was crisp and dried, without performing steaming by inserting water in the middle. Bake to a state. The cooked dumpling-like food A, which has been baked, is removed from the mold, taken out, and served for food.

Examples of the above-mentioned edible oil include salad oil and sesame oil. If sesame oil is used, the flavor of the product can be improved without specially mixing a flavor or the like into the skin 1. The upper mold B1 and the lower mold B2 have respective concave portions 3,
It is optional to provide an appropriate concavo-convex pattern on the bottom surface of both or one of the four. In this manner, if the concave and convex patterns are formed on the bottom surfaces of the concave portions 3 and 4, it is possible to impart a desired pattern to the surface of the skin 1.

The gyoza-like food A of the present invention thus produced can be eaten with the sauce of the gyoza like the conventional gyoza, but by adding a proper taste to the ingredients, Eating without a sauce is optional.

[0022]

As described above, the gyoza-like food of the present invention is obtained by wrapping gyoza ingredients in a skin made of a material mainly composed of rice cake flour, which is finer in particle size than flour and hardly absorbs water. After baking and cooking, even after a certain amount of time, it absorbs water, swells and stretches out,
The texture is less likely to be reduced due to stickiness and can be eaten deliciously. In addition, the method of producing the gyoza-like food of the present invention is as follows: water is added to a material mainly composed of rice cake flour, kneaded and kneaded to make a viscous dough, and the dough is cut into small pieces and stretched by hand. The gyoza ingredients are placed and the ingredients are completely wrapped in the dough while stretching the dough, as if wrapping the bean paste or daifuku mochi, as if wrapping the ingredients in a pre-formed circular sheet-like skin The adhesiveness of the polymerized part of the skin is weak, and the ingredients do not protrude and the extract oozing out of the ingredients does not flow out. Can be sufficiently retained, and a mellow flavor can be provided. In addition, since the process of manufacturing a circular sheet-like leather is not required in advance, not only can the labor and cost involved in the manufacture of the leather be reduced, but also the cloth can be thinly wrapped in a sheet shape or made circular. There is no need for powder for demolding at the time of punching, and no impurities are attached to or mixed into the skin, so there is no risk of quality deterioration due to the mixing of impurities.
In addition, like conventional dumplings, the part where the skins formed in a sheet shape are stuck together, like the folds, the degree of holding power, and the degree of water supply during baking cooking, it remains firmly after cooking, Since there is no portion that easily deteriorates the taste and texture, no skill is required for production. Also, put the uncooked bun-type wrapped ingredients in a dough in a baking machine consisting of upper and lower molds, heat the upper and lower molds and bake from both sides, so do not pour water to make a steamed form The fire can be surely put through the inside tool. Therefore, it is possible to cook the surface in a dry state, and the hands are not stained even when picked and eaten by hand without using chopsticks. Therefore, it can be eaten like a fast food such as a confectionery, a bread, a hot dock, a hamburger or the like, and an expansion of a sales channel can be expected.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram of a process of wrapping dumplings in skin, and is shown according to the process.

FIG. 2 is a perspective view of an uncooked gyoza-like food in which an ingredient for gyoza is wrapped in skin, and is partially cut away.

FIG. 3 is a cross-sectional view illustrating a state of baking cooking;
(A) is a state where uncooked gyoza-like food is put in a baking oven,
(B) shows the state at the time of firing.

FIG. 4 is a perspective view of cooked dumpling-like food, partially cut away.

[Explanation of symbols]

 A: Gyoza-like food A ': Uncooked gyoza-like product B: Bakeware B1: Upper mold B2: Lower mold 1: Leather 2: Ingredient 3: Recess 4: Recess

Claims (2)

[Claims] 1. A skin made of a material mainly composed of rice cake flour,
Gyoza-like food, characterized by being wrapped in gyoza ingredients, shaped like a flat bun, and baked from both the top and bottom. 2. A viscous dough is made by kneading and kneading water to a material mainly composed of rice cake flour, and the dough is cut into small pieces.
Stretch by hand, put the dumpling ingredients on this, further stretch the dough by hand, completely wrap the ingredients, put them in a bakeware consisting of upper and lower molds with corresponding recesses, and put the lower mold and upper mold A method for producing gyoza-like food, characterized by heating and baking from both upper and lower sides.