JPWO2019216390A1 - Frozen dumpling skin, frozen gyoza, water dumpling, method for producing frozen gyoza - Google Patents

Abstract

(EN) Provided is a frozen gyoza peel that can satisfy both a sticky feeling and a plump feeling when heated. Crust of frozen dumplings containing cereal flour and starch, wherein the weight ratio of cereal flour to starch is from cereal flour 9:starch 1 to cereal flour 2:starch 8. Frozen dumpling rind comprising cereal flour and starch, wherein the weight ratio of cereal flour to starch is from cereal flour 8:starch 2 to cereal flour 2:starch 8. Frozen water dumpling skins comprising cereal flour and starch, wherein the weight ratio of cereal flour to starch is from cereal flour 5.5:starch 4.5 to cereal flour 2:starch 8. Frozen water dumpling rind comprising cereal flour and starch, wherein the weight ratio of cereal flour and starch is from cereal flour 5.5:starch 4.5 to cereal flour 4:starch 6. Crust of frozen dumplings containing cereal flour and starch, wherein the weight ratio of cereal flour to starch is from cereal flour 6: starch 4 to cereal flour 2: starch 8.

Description

  The present invention relates to a gyoza skin, and more particularly to a frozen gyoza skin, a frozen gyoza, and a gyoza, which are suitable for imparting a good texture to frozen gyoza.

  Traditionally, gyoza has been widely accepted by consumers and is a popular food both at home and for eating out. Gyoza is made by mixing ingredients such as minced meat, seafood, and vegetables (wrapping ingredients) and wrapping it in the skin, and cooking cooked, grilled, steamed, etc. The texture greatly affects the texture of the dumplings.

  Factors that determine the "deliciousness" of foods include components that affect the "taste", colors that affect the "visual sense", and scents that affect the "olfaction", but also the "tactile" or texture (texture) There is a physical structure of the food that is affected. According to the physical structure that affects the texture, which is one of these factors, for example, soba noodles have a “throat throat”, udon noodles have a “kosi” flavor, and gyoza has a “crispy texture” texture. That is, there is a texture associated with each food. Consumers select foods not only by taste, smell, and visual sense, but also by selecting the texture, and it is not uncommon that the texture has a great influence on some foods.

  Water dumplings are provided with, for example, boiled soup or soup, or provided as one of the ingredients in a pot. The texture of the gyoza at that time, that is, the tactile sensation in the oral cavity during chewing, is not a crispy sensation like roasted gyoza (crispness such as brittle fracture to the first chewing: crispness), but a chewy texture. It tends to be associated. The sticky feeling is, for example, that the stress at the beginning of chewing is small (soft), but when chewing, the stress is large and there is a response to chewing, and the stress and viscoelasticity gradually decrease over several subsequent chewings. It has a good texture and further has some adhesiveness during mastication.

  In this respect, as disclosed in the following technical literature, a technique has been developed in which the stickiness of the skin of dumplings can be obtained by adding a plant sterol. (Patent Document 1)

JP, 2003-284516, A

  The technique of Patent Document 1 does not particularly distinguish between the skins of grilled dumplings or fried dumplings and the skins of water dumplings. However, as mentioned above, each food has an associated and expected texture, and the crispness required for grilled dumplings and fried dumplings and the sticky feel required for water dumplings are contradictory to breakage and viscoelasticity. .. Therefore, it is difficult to give a sticky feeling suitable for dumplings by the technique.

  In addition, the sticky feeling required for water dumplings is not such that the stress does not last for many chewing such as gummy and soft candy, and the biting force required for chewing is too large (high elastic modulus) The texture is “hard skin”, and the texture is deteriorated.

  Therefore, the texture required for the skin of water dumplings is a smooth feeling, that is, soft elasticity, easy swallowing (gathering of the dough), sticky feeling, moderate hardness, and good crispness. Also, the skin of water dumplings is required to be protein, and the taste is required not to disturb the taste of the fillings so as to enhance the fillings.

  The object of the present invention is to solve the problems of the prior art, when the food for cooking is finished and provided as a meal, it has a feeling of plumpness, stickiness, moderate hardness, and good crispness. It is to provide a frozen gyoza skin that can satisfy the items, a frozen gyoza using the skin, and a cooked frozen gyoza using the skin.

  In order to solve the above problems, the present invention provides the following frozen water dumpling skins. That is, as a first invention, a frozen dumpling skin containing cereal flour and starch, wherein the weight ratio of cereal flour to starch is from cereal flour 9:starch 1 to cereal flour 2:starch 8 (claim 1 Correspondence).

  As a second invention for solving the above problems, the following frozen gyoza skin is provided. A frozen gyoza rind containing cereal flour and starch, wherein the weight ratio of cereal flour to starch is from cereal flour 8:starch 2 to cereal flour 2:starch 8 (corresponding to claim 2).

  As a third invention for solving the above problems, the following frozen gyoza skin is provided. Frozen dumpling rind containing cereal flour and starch, wherein the weight ratio of cereal flour to starch is from cereal flour 5.5:starch 4.5 to cereal flour 2:starch 8 (corresponding to claim 3).

  As a fourth invention for solving the above problems, the following frozen gyoza skin is provided. Frozen dumpling rind containing cereal flour and starch, wherein the weight ratio of cereal flour to starch is from cereal flour 5.5:starch 4.5 to cereal flour 4:starch 6 (corresponding to claim 4).

  In addition to the features of any of the first to fourth inventions, the weight ratio of water added to grain flour and starch is 28% to 36% based on the total weight (corresponding to claim 5).

  In addition to the above characteristics, the grain flour is wheat flour (corresponding to claim 6).

  In addition to the above characteristics, the starch is a starch containing modified starch (corresponding to claim 7).

In addition to the above characteristics, the starch includes tapioca-derived starch (corresponding to claim 8).
Further, the present invention provides a frozen dumpling using the above-mentioned frozen dumpling skin, and a dumpling obtained by cooking the frozen dumpling. The present invention is a skin used for frozen water dumplings, frozen water dumplings, and water dumplings, but in addition to the form of actually warming with hot water and eating, only heating with a microwave oven or the like, additional water or hot water (at home) It also includes those that are prepared separately and cooked without using. In other words, the name, nickname, etc. of the dim sum obtained by the present invention should not make a difference in inclusion in the technical scope. For example, the skin of this frozen water dumplings has various kinds of dim sum (boiled dim sum, salt dim sum, not sweet dim sum, and various cooking methods such as boiling, steaming, fried). Gyoza, shumai, baozu, chimaki, radish mochi (Nagashira ▲kue▼ (komenenni ka)), small baskets, fresh decoction (fresh roasted manju) Those that utilize the skin according to the recipe of the invention are included.

<Additional configuration that is more effective based on the above invention>
<Structure 1>
A skin that constitutes a hermetically sealed dim sum, and contains at least grain flour and sugars, and the weight% of the water content in the skin at the stage of opening and taking out for cooking etc. is the whole of the skin. Dimsum skins configured to be no less than 23% and no more than 32% by weight.
<Structure 2>
The saccharide is any one or more of a disaccharide, a trisaccharide, and a tetrasaccharide, and is 0.2% or more and less than 3.0% in weight% with respect to the total weight of the input raw materials before the kneading. Dimsum skin according to configuration 1.
<Structure 3>
The saccharide is any one or more of a disaccharide, a trisaccharide, and a tetrasaccharide, and is 0.3% or more and 2.0% or less by weight% with respect to the total weight of the input raw materials before the kneading. A dim sum skin according to composition 2.
<Structure 4>
A hermetically sealed dim sum, which uses the skin of the dim sum according to any one of Structures 1 to 3.
<Structure 5>
A frozen dim sum packaged in a hermetically sealed manner using the dim sum skin according to any one of Configurations 1 to 3.
<Structure 6>
A skin constituting dim sum, in a raw material charging step including at least water and grain flour before kneading, in a weight% relative to the total weight of the charged raw material, any one or more of disaccharide, trisaccharide, and tetrasaccharide. A raw material charging step in which the sugar content in the product is 0.2% or more and less than 3.0%,
A skin mixing step,
A molding step that wraps raw materials by placing fillings on the skin,
Of producing dim sum skin having.
<Structure 7>
7. The method for manufacturing dim sum skin according to the configuration 6, further comprising a heating step of immersing and heating the overflowed hot water after the molding step. In this heating step, the belt conveyor advances below the surface of the molten metal toward the next process, and the movement of this belt conveyor creates a flow on the surface of the molten metal. It is configured to flow in the direction.
<Structure 8>
The structure 6 to the structure 7 having a tray storing step for storing the dim sum including the skin of the heated dim sum after the heating step in a tray in which liquid is accumulated on the bottom surface and capable of storing the dim sum. Method for producing dim sum skin. This tray is treated so as to pour in from the upper side a water transpiration preventing agent which prevents water from transpiration from the surface of the skin of dim sum in a later step. The most representative material of which is an edible material as well as a moisture evaporation inhibitor is edible oil. This edible oil may be dropped or sprayed. Finally, the amount of addition is such that the taste is not affected.
<Structure 9>
9. The method for producing dim sum skin according to any one of configurations 6 to 8, which has a freezing step after a heating step.
<Structure 10>
10. The method for producing dim sum skins according to Structure 9, wherein the freezing step has a water content adjusting sub-step for increasing the amount of water contained in the skin after the heating step by 0.1% or more and 1% or less by weight.
<Structure 11>
11. The method for producing a dim sum skin according to configuration 9 or 10, further comprising an encapsulation step of encapsulating the dim sum using the dim sum skin after a freezing step.

  According to the above-mentioned composition, by setting the weight ratio of grain flour and starch appropriately, it is possible to provide the skin of frozen dumplings capable of satisfying both a sticky feeling and a plump feeling when heated.

The table|surface which shows the correspondence of the score and evaluation of the sensory evaluation "mochimochi" and "purupuru feeling" in the skin of the dumpling of Embodiment 1. 3 is a table showing the evaluation results of the sensory evaluation “mochimochi” on the gyoza dumplings of Embodiment 1. 4 is a table showing the evaluation results of the sensory evaluation “puru-puru feeling” on the dumpling skin of the first embodiment. The table|surface which shows the correspondence of the score of the sensory evaluation "hardness" in the dumpling skin of Embodiment 1, and evaluation. The table|surface which shows the evaluation result of the sensory evaluation "crispness" in the skin of the dumpling of Embodiment 1. The table|surface which shows the evaluation result of the sensory evaluation "hardness" in the skin of the dumpling of Embodiment 1. The table which shows the correspondence of the score and evaluation of all the sensory evaluation items in the dumpling skin of Embodiment 1. The table which shows the evaluation result of all the sensory evaluation items in the skin of the gyoza dumpling of Embodiment 1. The table which shows the evaluation result of all the sensory evaluation items in the skin of the gyoza dumpling of Embodiment 1. The table which shows the result of a breaking load value measurement about the skin of the gyoza dumpling of Embodiment 1, and the correlation of sensory evaluation. The graph which shows the result of the breaking load value measurement about the gyoza dumpling of Embodiment 1, and the correlation of sensory evaluation. 5 is a table showing the correlation between the results of texture analysis (cohesiveness) and sensory evaluation of the dumpling skin of Embodiment 1. The graph which shows the result of texture analysis about the dumpling skin of Embodiment 1 (cohesiveness), and the correlation of sensory evaluation. The table which shows the correlation of the result (hardness) of the texture analysis about the skin of the dumpling of Example 1, and a sensory evaluation. The graph which shows the result (texture) of the texture analysis about the skin of the dumpling of Embodiment 1, and a correlation of sensory evaluation. 5 is a table showing the correlation between each result of the physical property measurement of the dumpling skin of Embodiment 1 and each sensory evaluation item. 9 is a table showing the evaluation results of the sensory evaluation “feeling of stickiness” on the skin of dumplings of Embodiment 2. 9 is a table showing the evaluation results of the sensory evaluation “puru-puru feeling” on the dumpling skin of the second embodiment. The table which shows the evaluation result of the sensory evaluation "hardness" in the dumpling skin of Embodiment 2. The table which shows the evaluation result of all the sensory evaluation items in the dumpling skin of Embodiment 2. 7 is a table showing the correlation between the results of measurement of breaking load values and the sensory evaluation of the gyoza dumplings of Embodiment 2. The graph which shows the result of a breaking load value measurement about the skin of the dumpling of Embodiment 2, and the correlation of sensory evaluation. 9 is a table showing the correlation between the results (cohesiveness) of texture analysis and the sensory evaluation of the dumpling skin of Embodiment 2. The graph which shows the correlation of the result (cohesiveness) of the texture analysis about the skin of the dumpling of Example 2 and sensory evaluation. 9 is a table showing a correlation between the result (hardness) of texture analysis and the sensory evaluation of the dumpling skin of Embodiment 2. The graph which shows the correlation of the result (hardness) of the texture analysis about the skin of the dumpling of Example 2, and a sensory evaluation. 9 is a table showing the correlation between the results of physical property measurements on the dumpling skin of Embodiment 2 and sensory evaluation items. 9 is a table showing the evaluation results of the sensory evaluation “feeling of stickiness” on the dumpling skin of the third embodiment. 10 is a table showing the evaluation results of the sensory evaluation “puru-puru feeling” on the dumpling skin of the third embodiment. The table|surface which shows the evaluation result of the sensory evaluation "hardness" in the skin of the dumpling of Embodiment 3. The table which shows the evaluation result of all the sensory evaluation items in the skin of the dumpling of Embodiment 3. The table which shows the evaluation result of all the sensory evaluation items in samples 1-11. The conceptual diagram of the manufacturing line of the frozen dumplings in Embodiment 1. 6A to 6C are views for explaining the manufacturing process in the manufacturing method of the first embodiment. The flowchart of the manufacturing method of frozen dumplings in embodiment. The table|surface which shows the evaluation result of all the sensory evaluation items in the skin of the gyoza dumpling for every cooking method.

  Embodiments of the present invention will be described below with reference to the drawings. The present invention is not limited to these embodiments, and can be implemented in various modes without departing from the scope of the invention. Among the following embodiments, the first embodiment is an example of claims 1 to 4, 6 and 13, the second embodiment is an example of claims 5 and 6, and the third embodiment is an example of claims 7 and 8. Equivalent to.

<Embodiment 1> Weight ratio Limited <Outline of Embodiment 1>
The frozen gyoza peel according to the first embodiment can satisfy both the sticky feeling and the plump feeling when cooking and heating at home by appropriately setting the weight ratio of grain flour and starch. Can be provided.

<Structure of Embodiment 1>
The frozen gyoza peel of the first embodiment is prepared by mixing raw materials mainly composed of grain flour, starch, and water, shaping the mixture, and heating and freezing it.

  "Grain flour" means flour made by grinding grain. Wheat flour is used as the grain flour, for example. In addition to wheat flour, rice flour, corn flour, barley flour, soybean flour, adzuki bean flour and the like can be used, and a gluten material may be added. Cereal flour affects the formability of the dumpling skin. From the viewpoint of moldability and texture, it is desirable to use wheat flour.

  For example, tapioca starch is used as the “starch”. In addition to tapioca starch, rice starch, potato starch, pea starch, corn starch, sago starch, modified tapioca starch and the like can be used. Starch affects the texture of the gyoza skin such as a fluffy or sticky feeling. In addition, when described as "starch" below, modified starch may be used.

<Embodiment 1 weight ratio>
The frozen gyoza rind of the present embodiment contains 10% to 80% by weight of starch with respect to the total weight of grain flour and starch. That is, the weight ratio of cereal flour and starch is from cereal flour 9:starch 1 to cereal flour 2:starch 8. The range in this embodiment is verified by the results of sensory evaluation and physical property measurement described later.

<First Embodiment Manufacturing Method>
The frozen gyoza skin of the present embodiment is generally manufactured by the following steps. Powders such as grain powder and starch, salt, water, oil, etc., which are raw materials, are deaerated and mixed. At this time, gluten is formed. These raw materials are molded by a molding machine after mixing. Then, the gyoza ingredients are placed on the molded skin and heated. The heated dumplings are frozen and packed in a predetermined weight or a predetermined number. In addition, regarding the sticky feeling, the smooth feeling, the feel of hardness, and the goodness of crispness, which are important in the present invention, a small amount of salt, oil, etc., which is added in a small amount within the usual design range, has a small influence on the experimental results. It is already known that there is no. Further, it has been found that the influence on the taste of the skin can be neglected by adding a small amount of salt and oil. The frozen gyoza rind produced in this way has a protein taste that complements the taste of fillings.

<Manufacturing method; leather manufacturing process>
Next, with reference to FIG. 31, a manufacturing process of frozen gyoza rind will be described. Before the filling material conveyed from the filling material supply device 1001 is wrapped in the skin, as shown in FIG. 31, the manufacturing process of the skin of the frozen water dumplings is performed. Water, grain powder, starch, oil, and seasonings are supplied to the water supply device 1101, the grain powder supply device 1102, the starch supply device 1103, the oil supply device 1104, and the seasoning supply device 1105, respectively. The materials supplied from these supply devices 1101 to 1105 are controlled by the supply amount control device 1106, and are agitated by the agitation mixing device 1107.

  At this time, for example, in the stirring and mixing device 1107, first, wheat flour, starch, and sodium glutamate are stirred, and then salt, salad oil, and water are separately mixed. Next, in the stirrer/mixer 1107, the materials are mixed while evacuating and degassing to improve the kneading efficiency and promote gluten formation. Then, it is molded as a skin (before heating) of frozen gyoza in the skin forming device 1108. Further, the inner ingredient that has been conveyed is placed on the skin of the molded frozen water dumpling (before heating). The filling is wrapped in the skin of frozen water dumplings.

<Manufacturing method; all steps>
Below, the manufacturing line (manufacturing apparatus) to which the method for manufacturing frozen gyoza in each embodiment is applied will be described.

  As shown in FIG. 32, a frozen gyoza manufacturing line (manufacturing apparatus) is provided with a filling ingredient supplying device 1001 for supplying filling ingredients of gyoza and a skin feeding device 1002 for feeding the skin of gyoza. The filling material manufacturing apparatus manufactures the filling material described in the first embodiment.

  In the skin supply device 1002, the powder, water, seasoning, and oil, which have been weighed in advance, are mixed by a mixer (FIG. 31; stirring/mixing device, etc.) that performs degassing and mixing as described above (FIG. 33; S01).

  The gyoza skin is supplied from the skin supply device 1002, the gyoza filling is placed on the skin (FIG. 33; S02), and is molded by the molding device 1003 (FIG. 33; S03), and the raw water gyoza continues. Made. These raw water dumplings are conveyed to the boil tank 1004 (FIG. 33; S04), and boiling is carried out at 94° C. to 99° C. for about 5 minutes while the water dumplings are conveyed (FIG. 33; S05).

  Next, the heated water dumplings taken out from the boil tank 1004 are transported to the quick freezing device 1005 (tunnel freezer or the like) and frozen (FIG. 33; S06). After that, the packaging device 1006 packages the product, and the packaging device 1007 packs the product into boxes in predetermined units (FIG. 33; S07). The packed boxes are stored in a freezer until shipped.

  The frozen gyoza rind produced by the above-mentioned manufacturing method is heated by boiling, so that the gluten stain from the bunten rind at the interface between the gyoza rind and boiling water (94°C to 99°C) in the boil tank The output effect occurs. As a result, the frozen gyoza is frozen after boiling in a state where the starchy substance has melted out on the surface of the skin, so that the smoothness of the skin of the frozen gyoza during heating at home is improved. This is because substances (including starches) generally have a lower gelatinization temperature than wheat flour and are more likely to be eluted on the surface. However, the medium for movement must be present there. It is considered that in this method for producing gyoza skin, the starchy substance in the gyoza skin is exuded by passing through the boil tank. That is, the skin of this dumpling contains a gelatinous gelatinized portion derived from the starch contained therein.

  And, the composition ratio of the cereal flour and starch of the present invention is the skin of the dumpling that is rapidly frozen through such a manufacturing process, and when it is reheated and eaten, it has an optimum stickiness at the timing of eating. It is designed to give a feeling of touch, a feeling of slipperiness, and a feeling of hardness. Therefore, it is considered that the gyoza peel of the present invention is suitable for such a manufacturing process, but it is quite possible that the same phenomenon will occur when it is finally cooked at home. However, it is necessary to consider the heating time in water. In the case of the present invention, it is designed so that even if it is cooked at home for a short period of time, it has a very good feeling of stickiness, smoothness and hardness. Moreover, it is considered that the starch exuding effect does not exude sufficiently at the time of the treatment depending on the steaming treatment in the manufacturing process in the factory. This is because the medium that tries to exude becomes air.

<Embodiment 1 Sensory evaluation>
Regarding the gyoza hulls of the present embodiment, a plurality of samples (frozen gyoza hulls with different weight ratios of starch to the total weight of the grain flour and starch were determined by defining an appropriate range of the weight ratio of the grain flour and starch. Each of the boiled ones) was evaluated once by five panelists for a predetermined evaluation item. Hereinafter, the results of the sensory evaluation are shown in FIGS. The evaluation items of the sensory evaluation include the sticky feel of the skin, the smooth feel of the skin, and the hardness.

  In addition, wheat flour is selected as the cereal flour and tapioca starch is selected as the starch as the plurality of samples of the frozen dumpling rind in the present embodiment used for sensory evaluation, and cereal flour 9: starch 1 sample 1, cereal flour 8: Sample 2 of starch 2, grain flour 6.5: sample 3.5 of starch 3.5, grain flour 6: sample 4 of starch 4, grain flour 5.5: sample 4.5 of starch 4.5, grain flour 5: Starch 5 Sample 6, Grain Flour 4.5: Starch 5.5 Sample 7, Grain Flour 4: Starch 6 Sample 8, Grain Flour 3.5: Starch 6.5 Sample 9, Grain Flour 3: Starch 7 Samples No. 10 and No. 11 of Grain Flour 2: Starch 8 and Sample No. 12 of Comparative Example of Grain Flour 10: Starch 0 were prepared in a total of 12 patterns. In each of FIGS. 2 to 4 and 6, sensory evaluations of these samples 1 to 12 are described. In addition, grain powder 1: starch 9 may not be included in the sample because it may impair the moldability of the gyoza dumplings. In addition, when other grain flours are selected as grain flours, it can be made equivalent to wheat flour by adding gluten according to the type, and in that case, the test results described later will not be significantly affected. I know that. Further, it has been empirically found that the test results do not show a great change even when the modified tapioca starch is used in place of the tapioca starch.

  As shown in FIG. 1, the sensory evaluation of the sticky feel of the skin and the smooth feel of the skin described below was made into 5 levels, "5" was very good, "4" was good, "3" was normal, and "2" was Was not good, and "1" was bad. The range of "3.0" or more and "5.0" or less as the average value of the sensory evaluation was judged to be appropriate. On the other hand, when the evaluation is "1.0" or more and less than "3.0", it is determined to be unsuitable.

<Sensory evaluation; chewy feeling>
The sticky feeling is, for example, that the stress at the beginning of chewing is small (soft), but when chewing, the stress is great and the chewy feeling is felt, and the stress and viscoelasticity gradually decrease over several times of subsequent chewing. It has a nice texture. As shown in FIG. 2, the organoleptic evaluation of the sticky feeling was the lowest in the case of the sample 12 having the grain flour 10:starch 0, as compared with the other samples 1 to 11. On the other hand, when the weight ratio of starch is 10% or more, the sticky feeling becomes "normal" or higher, and the sticky feeling tends to be evaluated as the weight ratio of starch gradually increases. Especially, the evaluation of the sticky feeling became extremely high from around the grain flour 6:starch 4, and it was found that the most favorable range was from the grain flour 5:starch 5 to the grain flour 2:starch 8. When evaluated only by the stickiness, the weight ratio of cereal flour:starch is good between 9:1 and 2:8 (a).
Also, the stickiness is gradually improved from 9:1 to 6.5:3.5. Furthermore, as compared with 6.5:3.5, the sticky feeling is significantly improved at 6:4 or more.

<Sensory evaluation; Puru Puru feeling>
Plump feeling is the texture of soft elasticity and swallowability (lump of dough). Alternatively, it is a feeling that a soft exuding gel-like semi-fluid feeling can be felt in the oral cavity. In other words, this sensation is not a sensation obtained by the skin itself, but a sensation felt by a by-product formed by exuding from the inside of the skin. As shown in FIG. 3, in the sensory evaluation of the fluffy feeling, in the case of sample 12 in which the weight ratio of starch was 0% with respect to the total weight of grain flour and starch, as compared with other samples 1 to 11. The result was the lowest. On the other hand, when the weight ratio of starch was higher than that of the cereal flour 9:starch 1, the sensory evaluation of the plump feeling became "normal" or higher, and the evaluation of the plump feeling was improved as the weight ratio of the starch was gradually increased. There is a tendency to do. In particular, it was found that the best results were obtained in the range of grain flour 5:starch 5 to grain flour 2:starch 8.

  When evaluated only by the feeling of fluffiness, the weight ratio of cereal flour:starch is suitably between 9:1 and 2:8 (b), cereal flour 5.5:starch 4.5 to cereal flour 2: Starch 8 is good. It should be noted that, like the sticky feeling, the fluffy feeling is an evaluation item regarding elasticity, but the fluffy feeling is soft elasticity, which ensures ease of swallowing. In terms of sensation, it is close to the body surface sensation of an eel that you feel when you touch a living eel with your hand. Have.

  For the gyoza skin, the feeling of stickiness and plumpness are especially important factors. From this viewpoint, when considering the composition ratio of the cereal powder and starch of the gyoza skin, the results of a and b above show the cereal powder: starch. The result is that the weight ratio of 9:1 to 8:2 is preferable.

<Sensory evaluation; hardness>
Hardness is the second most important factor in the skin of water dumplings after the feeling of being plump and sticky. This is because the hardness can be freely set at home by adjusting the heating time to some extent, and even if it is optimized at the factory shipment stage of dumplings, it is highly dependent on home cooking.

  Particularly, regarding hardness, the point that it is too hard becomes a problem. Too soft as long as the shape is maintained is not a problem for consumers (some consumers intentionally excessively cook to soften it. For elderly people, for example), but too hard is a problem. There are many cases. Therefore, the first target for cutting off the hardness is that it is not too hard. From the impression of the tester in the sensory evaluation, it was found that when the evaluation value was larger than 3, it was too hard for some consumers.

  As shown in FIG. 4A, the sensory evaluation of the hardness of the skin is also made into 5 levels, "5" is very hard, "4" is slightly hard, "3" is normal, "2" is slightly soft and "1". Is very soft. As an average value of the sensory evaluation, "3.0" or less is set as an appropriate range in the first hardness item. When FIG. 5 is viewed from this point of view, the composition in which the starch content is higher than that of the cereal flour:starch weight ratio of 9:1 is within the allowable range.

  The first texture is to feel the texture of the skin when chewing dumplings for the first time. At this time, the sticky, plump, and firmness of the water dumpling skin affects its texture. In the skin of water dumplings, the soft elasticity and the ease of swallowing due to the above-mentioned plump feeling are required as textures, and the chewy texture of certain noodles (Sanuki udon, cold noodles, etc.) is not required, and the degree of hardness is high. It is expensive and gives a texture that is difficult to eat.

  Therefore, in the sensory evaluation of hardness, the numerical value is not high, that is, it is desirable that it is normal or soft, as described above, but if it is excessively soft, chewy texture is reduced and the texture of dumplings is reduced. Will be done. Therefore, based on the hearing of the evaluator of the sensory evaluation that the sensory evaluation value becomes too soft when the value is less than 1.8, the sensory evaluation value of hardness in the soft direction is 1.8 or more as a good range. To do.

  Then, in the ratio of grain flour:starch, the permissible range of softness (from 1.8 to 2.0 in sensory evaluation of softness) is in the range of 4.5:5.5 to 4:6. Further, the best range (2.8 which is slightly lower than 3 in the sensory evaluation of softness) is 9:1 to 5:5 in the ratio of grain flour:starch.

<Sensory evaluation; crispness>
Crisp is a tactile sensation of how easily it adheres to the tongue, teeth, upper jaw, and other parts of the oral cavity. In other words, the evaluation of crispness is a feeling that is felt as "sticky" as a sensory evaluation. A high sensory evaluation value indicates good crispness and low stickiness. As shown in FIG. 4B, the organoleptic evaluation of this crispness is as follows: grain flour 6: starch 1 to grain flour 6.5: starch 3.5 to grain flour 6: starch 4 to grain flour 2: starch 8 Range, that is, when the weight ratio of starch from starch 6: starch 4 is increased, the organoleptic evaluation of a plump feeling becomes "normal" or higher, and the evaluation of crispness is improved as the weight ratio of starch is gradually increased. There is a tendency.

<Sensory evaluation; Comprehensive evaluation>
With reference to FIG. 7, a comprehensive evaluation result of the sensory evaluations concerning the feeling of stickiness, the feeling of slipperiness, the hardness, and the crispness will be described. Grain powder 9: Starch 1, Grain powder 8: Starch 2, Grain powder 6.5: Starch 3.5 Frozen dumpling skin has neither a sticky feeling nor a plump feeling, but it is "normal". Above, it can be said that the hardness is "just right". However, the evaluation of crispness is rather low. Therefore, comprehensively, it can be evaluated as being included in the appropriate range.

Grain powder 6: Starch 4, Grain powder 5.5: Starch 4.5 Frozen dumpling rind is said to be "good" in terms of sticky feeling and plump feeling, and "just right" in hardness. In addition, the evaluation of crispness has improved. Therefore, overall, it can be evaluated as “good”.
All of the evaluation items of the frozen gyoza peel of the grain flour 5: starch 5, the grain powder 4.5: starch 5.5, and the grain powder 4: starch 6 are good, and can be evaluated as “very good”.
Grain flour 3.5: Starch 6.5, grain powder 3: Starch 7, grain powder 2: Starch 8 frozen gyoza peels have good stickiness, smoothness, and crispness, but hardness Can be said to be quite soft as the skin of dumplings. Therefore, overall, it can be evaluated as “good” although it is not very good.

From the above, the evaluation of grain flour 9:starch 1 is significantly improved as compared with grain flour 10:starch 0, because of the sticky feeling and the smooth feel. Also, grain flour 1:starch 9 is difficult to mold. That is, grain flour 9: starch 1 to grain flour 2: starch 8
・All of the feelings of stickiness are above normal and "appropriate"
・All of the evaluations of fluffy feeling are above normal, and "appropriate",
・There is no evaluation that the hardness is "hard", so the hardness of the dumplings is "appropriate"
・Evaluation of crispness is all "normal" or better,
Thus, as a skin of frozen water dumplings in this range, the weight ratio of cereal flour:starch is proper between 9:1 and 2:8 (claim 1 support).

Further, the evaluation of the sticky feeling and the smooth feeling is clearly improved in the grain powder 8:starch 2 than in the grain powder 9:starch 1. Further, in the physical property “breaking strength” corresponding to a sticky feeling described below, grain flour 8:starch 2 is clearly improved over grain flour 9:starch 1 (see FIG. 8 ). From this point of view, the ratio of grain flour:starch is more preferably 8:2 rather than 9:1. That is, grain flour 8: starch 2 to grain flour 2: starch 8
・All of the feelings of stickiness are above normal and "appropriate",
・All of the evaluations of fluffy feeling are above normal, and "appropriate",
・There is no evaluation that the hardness is "hard", so the hardness of the dumplings is "appropriate",
・Evaluation of crispness is all "normal" or better,
Thus, the weight ratio of cereal flour:starch is suitable as a skin for frozen dumplings in this range between 9:1 and 2:8 (claim 2 support).

Further, the sticky feeling and the fluffy feeling are gradually improved from grain flour 9: starch 1 to grain flour 6.5: starch 3.5. Furthermore, compared to the grain flour 6.5:starch 3.5, the graininess of the grain flour 6:starch 4 or more significantly improves the stickiness. That is, grain flour 6: starch 4-grain flour 2: starch 8
・All the evaluations of stickiness are "good" or higher,
・All the evaluations of fluffy feeling are "good" or higher,
・There is no evaluation that the hardness is "hard", so the hardness of the dumplings is "appropriate",
・Evaluation of crispness is all "normal" or better,
Thus, as a skin of frozen dumplings in this range, the weight ratio of grain flour:starch is evaluated as “good” between 6:4 and 2:8 (claim 13 support).

Further, compared to the grain flour 6: starch 4, and the grain flour 5.5: starch 4.5 or more, the feeling of being plump is significantly improved. That is, grain flour 5.5:starch 4.5 to grain flour 2:starch 8
・All the evaluations of stickiness are "good" or higher,
・All the evaluations of fluffy feeling are "good" or higher,
・There is no evaluation that the hardness is "hard", so the hardness of the dumplings is "appropriate",
・Evaluation of crispness is all "normal" or better,
Therefore, as a skin of frozen dumplings in this range, the weight ratio of grain flour:starch is evaluated as “good” between 6:4 and 2:8 (claim 3 support).

Further, based on the hearing of the evaluators of the sensory evaluation that the hardness value is about 1.8 or less, the sensory evaluation value of the hardness in the soft direction is 1.8 or more. Since the range is set, the grain flour 4:starch 6 has the highest starch ratio and is the softest range. As mentioned above, the areas in which the evaluation of the feeling of not being too hard and not too soft and improving from "normal" to "good" are: cereal flour 5.5: starch 4.5 to cereal flour 4: starch 6 It becomes a range. That is, grain flour 5.5:starch 4.5 to grain flour 4:starch 6
・All the evaluations of stickiness are "good" or higher,
・All the evaluations of fluffy feeling are "good" or higher,
・There is no evaluation that the hardness is "hard", so the hardness of the dumplings is "appropriate"
・Evaluation of crispness is all "normal" or better,
Therefore, as a skin of frozen dumplings in this range, the weight ratio of grain flour:starch is evaluated as "very good" or "good" between 5.5:4.5 and 4:6 ( Claim 4 support).

<Verification of sensory evaluation by measuring physical properties →
Verification of sticky feeling, verification of plump feeling, verification of hardness>
Regarding the organoleptic evaluations of the above-mentioned sticky feeling, smooth feeling, and hardness, the corresponding breaking load values were measured, and the texture analysis was performed. Note that the description of specific examples of the breaking load measurement and the texture analysis described below is an example, and does not determine the content of the invention. These are just explanations to support the sensory evaluation. In addition, since no correlation was found between the adhesiveness, which is a physical property indicating crispness, and the sensory evaluation "crimping", description of the tackiness is omitted.

<Measurement of breaking load value: verification of stickiness>
The physical property measurement corresponding to the above-mentioned sensory evaluation “feeling of stickiness” was performed in the following experimental environment. That is, the breaking load value measurement and the texture analysis were carried out on the skin of the frozen gyoza dumpling having the above constitution. In the measurement of the breaking load value, a breaking load was measured under the following conditions by using REONER II CREEP METER RE2-33005C (manufactured by Yamadensha Co., Ltd.) as a rheometer.
-Plunger: Wedge shape with width 13 mm, depth 30 mm, height 25 mm, and tip angle 30°.
-Measurement conditions: room temperature 20°C ± 2°C, compression rate 0.1 mm/sec.
-Measurement sample: Each sample has a thickness of 3 to 4 mm, a width of 30 mm, and a sample that is frozen after boiling and reheated for about 5 minutes.
In addition, in the measurement, the measurement was performed on five samples for each kind of starch weight ratio. The measurement was performed by adjusting the time to the measurement so that there is no time difference between the end of heating and the measurement for each sample.

  The stage (sample mounting table) of the rheometer was moved to the wedge-shaped plunger side and pressed to break the dumpling skin vertically, and the load and strain necessary for the break were measured by the load cell. The higher the breaking load value until the sample breaks, the stronger the elasticity is and the more chewy it is. Further, when the gyoza is held with tableware such as chopsticks and spoons, the breaking load value needs to be appropriately high so that the skin does not break and the filling material does not fall off.

  In FIG. 9, the bar graph shows the breaking load value, and the line graph shows the sensory evaluation “feeling of stickiness”. As shown in FIGS. 8 and 9, when the weight ratio of starch was 0%, the organoleptic evaluation of the stickiness of the skin was low, and the breaking load value was the lowest as compared with the other cases. It was On the other hand, if the weight ratio of starch to the total weight of grain flour and starch is 10% or more, the organoleptic evaluation of the sticky feeling becomes "normal" or more, and as the weight ratio of starch gradually increases, the breaking load increases. The value also tends to increase.

  According to FIG. 8 and FIG. 9, the correlation that the evaluation of the sticky feeling was improved with the increase of the breaking load value was recognized. In the figure, the sensory evaluation and the measurement result of the rheometer are overlapped and shown. The result of the rheometer shows that the grain flour:starch ratio was clearly improved in 8:2 rather than 9:1. There is. From this point of view, the ratio of grain flour:starch is more preferably 8:2 rather than 9:1. Further, since the measured value of 4:6 is significantly improved with respect to the measured values of 8:2 and 5:5, it is more preferable that the ratio of grain flour:starch is 4:6. (Claim 3 reference support)

<Texture analysis: Verification of smoothness and hardness>
Also in the texture analysis, the measurement was performed under the following conditions using REONER II CREEP METER RE2-33005C (manufactured by Yamadensha). The "cohesiveness" or the like corresponding to the "hardness" as a texture or the "puru-puru feeling" as a texture can be obtained from the waveform or peak obtained by the texture analysis.
-Plunger: A disk-shaped plunger with a diameter of 20 and a height of 8 mm.
-Measurement conditions: room temperature 20°C ± 2°C, compression rate 0.1 mm/sec.
-Measurement sample: Each sample has a thickness of 3 to 4 mm, a width of 30 mm, and a sample that is frozen after boiling and reheated for about 5 minutes.
As in the case of the breaking load measurement, the measurement was carried out by adjusting the time from the end of heating to the measurement for 5 samples for each starch weight ratio.

The pressure at the time of pushing to a predetermined depth (for example, until the sample thickness reaches 40%) was measured twice on the skin of the dumpling. As a specific example, first, as the first bite (1st bite), push the stage toward the plunger side once to the above depth, and then pull the stage (moving to the opposite side of the plunger), the moving distance (moving strain rate) at that time. The peak in the waveform of the change in the load (or stress) corresponding to is calculated. Next, the stage was returned to the initial position, the second occlusion (2nd byte) was performed, and the waveform and peak were obtained. In the second occlusion, the stage is pushed and pulled toward the plunger in the same manner as in the first occlusion.
That is, from the start of the load value measurement when the sample on the stage comes into contact with the plunger and the load value is no longer measured after the sample is separated from the plunger, the first bite "biting" operation is performed.

<Results of texture analysis regarding the feeling of fluffiness>
As described above, the waveform is obtained by the change of the load value corresponding to this "bite", but the cohesiveness of the second bite corresponds to the area "A1" of the waveform due to the "bite" operation in the first bite. It is obtained by the ratio of the area "A2" of the waveform due to the "biting" operation, that is, A2/A1. It can be said that this ratio indicates the degree of restoration of the sample thickness during the second occlusion after the first occlusion. It can be said that the higher the cohesiveness, the more cohesive the dough is and the easier it is to swallow, and the higher the resilience is, and the better the “smoothness” is that the elasticity is transmitted to the teeth and the oral cavity.

  In FIG. 11, the bar graph shows the cohesiveness, and the line graph shows the sensory evaluation “smoothness”. As shown in FIG. 10 and FIG. 11, when the weight ratio of starch was 0%, the cohesiveness was the lowest as compared with the other cases. It was confirmed that the evaluation of the smooth feeling was improved as the cohesiveness was increased. Looking at the graph showing this feeling of plumpness overlaid with the sensory evaluation results and the measurement results of the rheometer, both are in good agreement, but the grain flour:starch ratio is 8:2 slightly smaller than 9:1. However, it is more preferable (Claim 2 support). Further, the cohesiveness is significantly improved in the range of 5.5:4.5 to 2:8 than in the case of 9:1 or 8:2. (Claim 3 reference support)

<Results of texture analysis regarding hardness>
By the above texture analysis, the hardness of the skin of the dumplings was also analyzed. The "hardness" corresponds to the peak load value in the first occlusion. In FIG. 13, the bar graph shows the numerical value of the hardness by analysis, and the line graph shows the evaluation value of the sensory evaluation “hardness”. As for hardness, as shown in FIGS. 12 and 13, when the weight ratio of starch was 40%, the weight ratio of starch was adjusted so that the numerical value of the texture analysis of hardness was higher than that of 50%. It can be said that, as the number is increased, the numerical value of the hardness obtained by the analysis generally decreases as the number is increased, and the “hardness” as a sensory evaluation tends to change to “soft”.

  As for the “hardness”, as described above, there is a problem that it is too hard rather than too soft. For example, from the viewpoint of occlusal force and swallowing in the elderly as described above, softness is required. Alternatively, if the biting force required for chewing such as gummy candy or soft candy is too large (high elastic modulus), it takes time to reach the inner ingredient by chewing. Therefore, the hardness is required to be lower than 3.0. The grain flour:starch ratio of 8:2 is more preferable than 9:1 because it is closer to 3.0 and softer. Further, in the sensory evaluation, a tendency to feel significantly softer than 5:5 to 4.5:5.5 to 3:7 is observed.

  As shown in FIG. 14, according to the first embodiment, by setting the weight ratio of starch to the total weight of grain flour and starch to be 10% to 80%, both a sticky feeling and a plump feeling at the time of heating are obtained. It is possible to provide a frozen water dumpling skin that satisfies the requirements and is easy to eat and easy to swallow, and imparts softness and throat suppleness.

<Embodiment 2> Limitation of water addition <Outline of Embodiment 2>
The frozen water dumpling skin according to the second embodiment is based on the first embodiment, and by appropriately setting the water content of the water dumpling skin, the frozen water dumpling skin can satisfy both a sticky feeling and a plump feeling. Can provide the skin. Since the manufacturing method is the same as that of the first embodiment, the description is omitted.

<Embodiment 2 Explanation of constitution Water addition rate>
In the frozen gyoza rind of the present embodiment, the amount of water added when the powders such as grain flour and starch, seasonings such as salt, and the material that constitutes the rind such as oil is 100 is the weight. % Of water is contained in the range of 28% to 36% (the same applies hereinafter). It has been found that seasonings such as salt and trace amounts of additives such as oil do not affect the experimental results when added in the usual design of gyoza rind.

<Embodiment 2 Sensory evaluation>
With respect to the skin of gyoza dumplings in the present embodiment, an appropriate range of the water addition rate was set, and a plurality of samples having different water addition rates were evaluated by five panelists for predetermined evaluation items. Hereinafter, the results of the sensory evaluation are shown in FIGS. The evaluation items of the sensory evaluation include the sticky feel of the skin, the smooth feel of the skin, and the hardness. In addition, this sample shows an experimental result in which the weight ratio of starch to the total weight of grain flour and starch was 50%. However, similar results were obtained in the region where the weight ratio of cereal flour and starch was the best. The best grain to starch weight ratio is 55:45 to 40:60. As a result of various experiments, it is appropriate to increase the water content of water by about 0.5% with each increase in the weight ratio of starch by 5.

  In addition, as a plurality of samples of frozen gyoza skin in the present embodiment used for sensory evaluation, a water content ratio of 28%, a water content ratio of 35%, and a water content ratio of 36%, samples 13 to 15 and a comparative example in which the water content is 27%. A total of 4 patterns of the sample 16 were prepared. 15 to 17, sensory evaluations of these samples 13 to 16 are described. In addition, when the water content was 26%, the water was insufficient and the skin became powdery at least partially, which hindered the moldability. Further, when the water content was 37%, the water content was excessive and the skin became liquid at least partially, which hindered the moldability. Therefore, it is necessary for the frozen gyoza to have a water content of 27% to 36%.

  As shown in FIG. 1, the sensory evaluation of the sticky feel of the skin and the smooth feel of the skin described below was made into 5 levels, "5" was very good, "4" was good, "3" was normal, and "2" was Was not good, and "1" was bad. The range of "3.0" or more and "5.0" or less as the average value of the sensory evaluation was judged to be appropriate.

<Sensory evaluation; chewy feeling>
As shown in FIG. 15, the organoleptic evaluation of the sticky feeling was found to be "normal" or higher when the water content was 27% to 36%. That is, when the water content of the skin of the dumplings is around 30% to 40%, the sticky feeling tends to be evaluated well.

<Sensory evaluation; Puru Puru feeling>
As shown in FIG. 16, the sensory evaluation of the fluffy feeling was the lowest in the case of the sample 16 having a water content of 27% as compared with the other samples 13 to 15. On the other hand, it was found that when the water content was 28% or more, the organoleptic evaluation of the smoothness was close to "good". In addition, as the water content increases stepwise, the evaluation of the smoothness tends to improve. In particular, it was found that the evaluation of smoothness became good from around 35%.

  <Sensory evaluation; hardness>

  As shown in FIG. 4A, the sensory evaluation of the hardness of the skin is also made into 5 levels, "5" is very hard, "4" is slightly hard, "3" is normal, "2" is slightly soft and "1". Is very soft. As in the first embodiment, an average value of sensory evaluation of less than "3.0" was determined to be the appropriate range of hardness items. It was judged to be unsuitable when the evaluation values were other than this.

  As shown in FIG. 17, in the sensory evaluation of the hardness, in the case of the sample 16 having a water content of 27%, the highest texture was found compared with the other samples 13 to 15, that is, the texture was hard as a chewy texture. It resulted in giving. On the other hand, when the water content was 28% or more, the sensory evaluation of hardness was "normal". In particular, it was found that the evaluation of softness was extremely high in the range of 28% to 36%.

<Sensory evaluation; Overall>
As shown in FIG. 18, according to the sensory evaluation, when the skin feel of the gyoza gyoza, the fluffy feeling, and the softness were comprehensively judged, the water content was 28% to 36%, and the texture was good. The result was as follows. Further, it was found that all of these sensory evaluations were good when the water content was around 35%, and the texture was very good. Therefore, it is necessary that the moisture content in the skin of the frozen gyoza be 28% to 36%. Further, if the moisture content is around 35%, the moldability is also good.

<Verification of sensory evaluation by physical property measurement>
Similarly to the first embodiment, the breaking load value was measured by shaking the parameter of the water addition ratio, and the texture analysis was performed.

<Verification regarding sticky feeling Measurement of breaking load value and breaking strain rate>
Breaking load value measurement corresponding to sensory evaluation was performed on the skin of frozen gyoza dumplings with limited water content described above in the same experimental environment as in the first embodiment.

  In FIG. 20, a bar graph shows a breaking load value, and a line graph shows a sensory evaluation “feeling of stickiness”. As shown in FIGS. 19 and 20, in the case of the sample 16 having a water content of 27% and the sample 14 having a water content of 35%, the organoleptic evaluation of the stickiness of the skin was good, and the corresponding breaking load values were A lower numerical value was measured as compared with Samples 13 and 15 of. On the other hand, in the case of the sample 13 having the water content of 28% and the sample 15 having the water content of 36%, the sensory evaluation of the sticky feeling of the skin was slightly lowered and became almost normal, and the corresponding breaking load values were different. Higher numbers were measured when compared to samples 14 and 16. That is, according to FIGS. 19 and 20, a correlation was recognized between the breaking load value and the sticky feeling.

<Verification of fluffy texture Texture analysis of cohesiveness>
The texture analysis corresponding to the sensory evaluation was performed in the same experimental environment as in the first embodiment on the skin of the frozen gyoza with the limited water content described above.

  In FIG. 22, the bar graph shows the cohesiveness, and the line graph shows the sensory evaluation “smoothness”. As shown in FIG. 21 and FIG. 22, in the case of the sample 16 having a water content of 27%, the sensory evaluation of the smoothness of the skin was low, and the cohesiveness was the highest as compared with the other samples 13 to 15. The result was low. On the other hand, when the water content is 28% or more, the organoleptic evaluation of the plump feeling is significantly improved, and the cohesiveness tends to increase as the water content gradually increases. In particular, when the water content is 35% or more, a high value is obtained for both the smooth feel and the corresponding cohesiveness. That is, according to FIG. 21 and FIG. 22, the correlation that the evaluation of the smooth feeling is improved with the increase of the cohesiveness was recognized.

<Verification on hardness Texture analysis>
By the above texture analysis, the hardness of the skin of the dumplings was also analyzed. In FIG. 24, the bar graph shows the numerical value of the hardness by analysis, and the line graph shows the evaluation value of the sensory evaluation “hardness”. Regarding hardness, as shown in FIGS. 23 and 24, in the case of the sample 16 having a water content of 27%, the “hardness”, that is, the sensory evaluation of the hardness of the skin was low, and the hardness in the texture analysis was also low. The result is the hardest as compared with the other samples 13 to 15. On the other hand, when the water content is 28% or more, the sensory evaluation of hardness tends to be "normal", that is, the optimum hardness tends to be obtained. In particular, when the water content is 35% or more, the hardness in the texture analysis corresponding to the sensory evaluation of hardness also decreases. That is, according to FIGS. 23 and 24, a correlation was found between the hardness as the physical property and the hardness as the sensory evaluation.

  As shown in FIG. 25, according to the second embodiment, by setting the water content to be 28% to 36%, a suitable range is obtained in all points of stickiness, slushiness and hardness during heating, and It is possible to provide frozen gyoza skin that is soft to eat and easy to swallow and imparts throat suppleness.

<Embodiment 3> Starch limited <Outline of Embodiment 3>
The frozen water dumpling skin according to the third embodiment is based on the first or second embodiment, and by appropriately setting the starch in the frozen water dumpling skin, both frozen and sticky feeling can be satisfied. Can provide water dumpling skin. The manufacturing method, the weight ratio of starch to the total weight of cereal flour and starch, and the water content are the same as those in the above embodiment, and therefore the description thereof is omitted.

<Embodiment 3 Description of Configuration Type of Starch>
In the skin of the frozen dumpling of the present embodiment, rice starch, potato starch, tapioca starch or tapioca modified starch is used as the starch mixed with the grain flour. In particular, tapioca starch or modified tapioca starch is preferable. Samples were produced as described above except that the type of starch was different (grain flour:starch weight ratio = 5:5, micro seasoning added, agitated and mixed with an agitating mixer, without supplying the filling ingredients. Boiled) and stored. However, the filling of the filling is omitted.

<Embodiment 3 Sensory evaluation>
For the skin of gyoza dumplings in the present embodiment, an appropriate range of water content (32% plus or minus 1% or less) is set, and five panelists evaluate the predetermined evaluation items for each of a plurality of samples with different starches. I received it once. Hereinafter, the results of the sensory evaluation are shown in FIGS. The evaluation items of the sensory evaluation include the sticky feel of the skin, the smooth feel of the skin, and the hardness. No problem was found in all types of crispness, which was good.

  Further, as a plurality of samples of the frozen gyoza peel in the present embodiment used for sensory evaluation, samples 12 to 15 of rice starch, potato starch, tapioca starch and tapioca modified starch were compared with pea starch, corn starch and sago starch. A total of 7 patterns of samples 16 to 18 of the example were prepared.

<Sensory evaluation; chewy feeling>
As shown in FIG. 26, the organoleptic evaluation of the sticky feeling was found to be "normal" or higher in the samples 17 to 19 using rice starch, potato starch, tapioca starch and tapioca modified starch. .. On the other hand, it was found that the sensory evaluation of the sticky feeling was “not good” or “poor” in Samples 20 to 23 of Comparative Examples using pea starch, corn starch, and sago starch.

<Sensory evaluation; Puru Puru feeling>
As for the sensory evaluation of the plump feeling, as shown in FIG. 27, it was found that, in Samples 17 to 19 using rice starch, potato starch, tapioca starch and tapioca modified starch, the organoleptic evaluation was “normal” or higher. .. On the other hand, in Samples 20 to 23 of Comparative Examples using pea starch, corn starch, and sago starch, it was found that the organoleptic evaluation of the smooth feel was “not good” or “poor”.

<Sensory evaluation; hardness>
In FIG. 28, the sensory evaluation of the hardness of the skin is also made into five levels, “5” is very hard, “4” is slightly hard, “3” is normal, “2” is slightly soft, and “1” is very hard. To be soft. That is, similar to the above, the average value of the sensory evaluation is set to "3.0" or less as the appropriate range in the first hardness item.

  As shown in FIG. 28, the sensory evaluation of the hardness is appropriate for sample 21 which is corn starch, sample 23 which is rice starch, sample 18 which is tapioca starch, and sample 19 which is tapioca modified starch, and pea. The result shows that the sample 20 which is a bean starch, the sample 22 which is a sago starch and the sample 17 which is a potato starch have low evaluations.

<Sensory evaluation; Overall>
As shown in FIG. 29, according to the sensory evaluation, rice starch, potato starch, tapioca starch, and tapioca modified starch were comprehensively evaluated for the sticky feeling, plump feeling, and hardness (softness) in the skin of dumplings. It was found that in Samples 17 to 19 according to No. 3, the sensory evaluation of the smooth feeling was "normal" or higher. On the other hand, in Samples 20 to 23 of Comparative Examples using pea starch, corn starch, and sago starch, it was found that the organoleptic evaluation of the smooth feel was “not good” or “poor”. Furthermore, it was found that the sensory evaluation of the skin of frozen dumplings made from tapioca starch and modified tapioca starch was generally good, and the texture was very good. Therefore, it is preferable to use rice starch, potato starch, tapioca starch and tapioca modified starch in the skin of frozen gyoza, and from the viewpoint of hardness mentioned in Embodiments 1 and 2 above, tapioca starch and It is desirable to use modified tapioca starch. In addition, in the following examples, a description will be given of a gyoza skin using tapioca starch.

<Embodiment 4> Trehalose Limited <Outline of Embodiment 4>
The frozen water dumpling skin according to the fourth embodiment is based on the first or second embodiment, and trehalose is not added to the frozen water dumpling skin, or when trehalose is added, an appropriate range of trehalose is used as the water dumpling skin. By setting to, it is possible to provide a frozen gyoza rind capable of forming a rind while satisfying both a sticky feeling and a fluffy feeling. The manufacturing method, the weight ratio of starch to the total weight of cereal flour and starch, and the water content are the same as those in the above embodiment, and therefore the description thereof is omitted.

<Embodiment 4 Description of Configuration Trehalose>
In describing the skin of the frozen gyoza of the present embodiment, the case where the amount of trehalose added is set to 15% or more will be described. In this case, in the gyoza skin, the weight ratio of the cereal flour and the starch, which is the composition of claim 1 of the present application, is the ratio of cereal flour 9:starch 1 to cereal flour 2:starch 8, and the cereal composition of claim 2. The weight ratio of flour to starch is from grain flour 8:starch 2 to grain flour 2:starch 8, and the composition of claim 3 has a grain flour to starch weight ratio of grain flour 5.5:starch 4.5 to grain 4.5. The ratio of flour 2: starch 8, the composition of claim 4, wherein the weight ratio of cereal flour to starch is: cereal flour 5.5: starch 4.5 to cereal flour 4: starch 6 ratio, composition of claim 13. When the weight ratio of a certain cereal flour to starch is any of the proportions of cereal flour 6:starch 4 to cereal flour 2:starch 8, in the appropriate range of cereal flour:starch in the above-mentioned Embodiment 1, low cohesiveness and brittleness are present. It was impossible to mold due to the high value. In other words, it was difficult to form it as a gyoza skin. When trehalose is not added, this tendency does not appear. In other words, the amount of trehalose added to the water dumplings should be set lower than in the case of non-water dumplings such as grilled dumplings and other similar dim sum. That is, the amount of trehalose added in the case of dumplings is, for example, 0.2% or more and less than 3.0% by weight with respect to the total weight of the raw materials added before the kneading. Further, instead of trehalose, the saccharide may be any one or more of disaccharide, trisaccharide, and tetrasaccharide. As described above, from the viewpoint of the gyoza skin that gives a proper texture, the gyoza skin is distinct from the skin of dim sum that is cooked by baking or fried. It is preferable to adopt a composition and a manufacturing method. As for trehalose, it is preferable to use dim sum skins whose weight% is 0.2% or more and 3.0% or less based on the total weight of the raw materials when the raw materials are fed before kneading. It has the property of retaining water, and it becomes possible to keep moisture in the skin of dim sum until just before cooking. Furthermore, it is more preferable that the saccharide content is 0.2% or more and 2.0% or less by weight. This saccharide is added when it is necessary to secure sufficient water in the skin of dim sum at the stage after opening the package at home. Therefore, if the weight% is less than 0.2%, such an effect is not recognized. In addition, the hardness evaluation value becomes very low in the case where it exceeds 3.0%. It has been confirmed that molding is difficult when an additional 15% is added.

<Embodiment 4 Sensory evaluation>
As described above, it has already been found that the addition of trehalose does not affect the experimental results within the usual design range regarding the sticky feeling, the fluffy feeling, and the feeling of hardness.
<Structures of Samples 1 to 13 used in Embodiments 1 to 3>

<Grain flour: Starch = 9:1/Sample 1>
The gyoza fillings used were those containing pork, chicken, surimi, vegetables (cabbage, Chinese cabbage, cabbage ginger), sesame oil, and seasonings. The frozen water dumplings in the above-mentioned Embodiment 1 were wrapped with the skin to prepare raw water dumplings.

  Wheat flour is 59.4% by weight, starch is 6.6% by weight (that is, grain flour:starch = 9:1), water is 30% by weight, and sodium glutamate seasoning, salt and salad oil are included as grain flour. Be done. Salt is mixed to promote gluten formation by being mixed with flour. Salad oil, when blended, has a smooth texture to the mouth, melts well in the mouth, and forms a soft skin. The sodium glutamate seasoning may not be included. As the “oil”, it is sufficient to use food oils and fats, for example, vegetable oils and animal oils and fats taken from plants and animals, and rapeseed oil, canola oil, soybean oil, salad oil, corn oil, butter, sesame oil, linseed oil, olive oil and the like are used. It is also possible. As the type of oil, rapeseed oil and salad oil are particularly desirable.

  The above-mentioned gyoza rind was heated in hot water of 94°C to 99°C for 5 minutes and rapidly frozen (minus -30°C or less: 2 minutes or more) to prepare frozen gyoza rind. By quickly freezing the plump ingredients that have exuded from the dumpling skin, the plump ingredients are frozen in a tight state in a tightly attached state to the main body of the dumplings.

  As shown in FIG. 30 and FIGS. 2, 3 and 5, the frozen gyoza skin of Example 1 was not “good” in both of the sticky feeling and the smooth feeling, but was “ordinary” or higher and hard. Regarding that, it can be said that it is “just right”. In other words, all evaluation items were included in the appropriate range.

<Grain flour: Starch = 8:2/Sample 2>
The skin of dumplings was prepared by the same procedure as in Example 1. Wheat flour was 52.8% by weight and starch was 13.2% by weight (that is, grain flour:starch=8:2) as grain flour, and water, sodium glutamate seasoning, salt, and salad oil were the same as those in Example 1. It is the same. As in Example 1, sodium glutamate may not be included.

  As shown in FIG. 30 and FIGS. 2, 3 and 5, the frozen gyoza skin of Example 2 above is “ordinary” or more, although neither the sticky feeling nor the smooth feeling is “good”, and is hard. It is also close to "just right". In other words, all evaluation items were included in the appropriate range.

<Cereal flour: Starch=6.5:3.5/Sample 3>
The skin of dumplings was prepared by the same procedure as in Example 1. Wheat flour was 42.9% by weight and starch was 23.1% by weight as grain flour (that is, grain flour:starch=6.5:3.5), and water, sodium glutamate seasoning, salt and salad oil This is the same as the first embodiment. As in Example 1, sodium glutamate may not be included.

  As shown in FIGS. 30 and 2, 3, and 5, the skin of the frozen gyoza of Example 3 described above does not reach "good" in any of the sticky feeling and the smooth feeling, but is "ordinary" or higher and is hard. It is also close to "just right". In other words, all evaluation items were included in the appropriate range.

<Grain flour: Starch = 6:4/Sample 4>
The skin of dumplings was prepared by the same procedure as in Example 1. Wheat flour was used as the grain flour in a weight ratio of 39.6%, and starch was used in a weight ratio of 26.4% (that is, grain flour:starch=6:4), and water, sodium glutamate seasoning, salt, and salad oil were used in Example 1. It is the same. As in Example 1, sodium glutamate may not be included.

  As shown in FIG. 30 and FIGS. 2, 3 and 5, the frozen gyoza skin of Example 4 had a significantly improved sticky feeling, and although it did not reach “good”, it was “normal” or higher. Yes, the hardness is close to "just right". In other words, all evaluation items were included in the appropriate range.

<Cereal flour: Starch=5.5:4.5/Sample 5>
The skin of dumplings was prepared by the same procedure as in Example 1. Wheat flour was 36.3% by weight and starch was 29.7% by weight as grain flour (that is, grain flour:starch=5.5:4.5), and water, sodium glutamate seasoning, salt and salad oil were used. This is the same as the first embodiment. As in Example 1, sodium glutamate may not be included.

  As shown in FIG. 30 and FIGS. 2, 3 and 5, the frozen water dumpling skin of Example 5 had improved stickiness and plumpness, both were evaluated as “good”, and hardness was also “just”. Close to "good". In other words, all evaluation items are good.

<Grain flour: Starch = 5:5/Sample 6>
The skin of dumplings was prepared by the same procedure as in Example 1. Wheat flour was used as the cereal flour in a weight ratio of 33%, starch was in the weight ratio of 33% (that is, cereal flour:starch=5:5), and water, sodium glutamate seasoning, salt and salad oil were the same as in Example 1. Further, as in Example 1, sodium glutamate may not be contained.

  As shown in FIG. 30 and FIGS. 2, 3 and 5, the frozen water dumpling skin of Example 6 had a significantly improved sticky feeling and plump feeling, and the sticky feeling was evaluated as “very good”. The evaluation value was close to "4.8". It can be said that the hardness is “just right”. In other words, it can be said that all the evaluation items are included in the appropriate range, and all the evaluation items are good.

<Grain flour: Starch=4.5:5.5/Sample 7>
The skin of dumplings was prepared by the same procedure as in Example 1. Wheat flour as a cereal flour 29.7% by weight, starch 36.3% by weight (ie cereal flour:starch=4.5:5.5), water, sodium glutamate seasoning, salt and salad oil Similar to Example 1. Further, as in Example 1, sodium glutamate may not be contained.

  As shown in FIG. 30 and FIGS. 2, 3 and 5, the frozen water dumpling skin of Example 7 had a significantly improved sticky feeling and plump feeling, and the sticky feeling was evaluated as “very good”. The evaluation value was close to "4.8". Regarding hardness, it can be said that it is “slightly soft”. In other words, it can be said that all the evaluation items are included in the appropriate range, and all the evaluation items are good.

<Cereals: Starch “4:6”/Sample 8>
The skin of dumplings was prepared by the same procedure as in Example 1. Wheat flour as a grain flour is 26.4% by weight, starch is 39.6% by weight (that is, grain flour:starch=4:6), and water, sodium glutamate seasoning, salt and salad oil are the same as in Example 1. Is. Further, as in Example 1, sodium glutamate may not be contained.

  As shown in FIG. 30 and FIGS. 2, 3 and 5, the frozen water dumpling skin of Example 8 had a significantly improved sticky feel and a smooth feel, and the sticky feel was evaluated as “very good”. The evaluation value was close to "4.8". The hardness is 1.8, which is close to the evaluation of "slightly soft". In other words, it can be said that all the evaluation items are included in the appropriate range, and further, the sticky feeling and the smooth feeling are good.

<Cereal flour: Starch=3.5:6.5/Sample 9>
The skin of dumplings was prepared by the same procedure as in Example 1. Wheat flour 23.1% by weight and starch 42.9% by weight as grain flour (that is, grain flour:starch=3.5:6.5), water, sodium glutamate seasoning, salt and salad oil Similar to Example 1. Further, as in Example 1, sodium glutamate may not be contained.

  As shown in FIG. 30 and FIGS. 2, 3 and 5, the frozen water dumpling skin of Example 5 had a significantly improved sticky feeling and a smooth feeling. The evaluation value was "4.8", which is close to the evaluation "." Regarding hardness, it is close to being rated as “quite soft”. In other words, it can be said that all the evaluation items are included in the appropriate range, and further, the sticky feeling and the smooth feeling are good.

<Grain flour: Starch = 3:7/Sample 10>
The skin of dumplings was prepared by the same procedure as in Example 1. Wheat flour as a grain flour is 19.8% by weight, starch is 46.2% by weight (that is, grain flour:starch=3:7), and water, sodium glutamate seasoning, salt and salad oil are the same as in Example 1. Is. Further, as in Example 1, sodium glutamate may not be contained.

  As shown in FIG. 30 and FIGS. 2, 3 and 5, the frozen water dumpling skin of Example 10 had a significantly improved sticky and plump feeling, and both were “very good” for the sticky and plump feelings. The evaluation value was "4.8", which is close to the evaluation "." Regarding hardness, it is close to being rated as “quite soft”. In other words, it can be said that all the evaluation items are included in the appropriate range, and further, the sticky feeling and the smooth feeling are good.

<Grain flour: Starch = 2:8/Sample 11>
The skin of dumplings was prepared by the same procedure as in Example 1. Wheat flour was used as the cereal flour in a weight ratio of 13.2%, and starch was in the weight ratio of 52.8% (that is, cereal flour:starch=2:8). Is. Further, as in Example 1, sodium glutamate may not be contained.

  As shown in FIG. 30 and FIGS. 2, 3 and 5, the frozen gyoza peel of Example 11 had a significantly improved sticky feeling and smoothness, and both were “very good” in terms of sticky feeling and smoothness. The highest evaluation value "5.0" was obtained. That is, in all the evaluations, the highest value was obtained for the sticky feeling and the smooth feeling. The hardness is close to being evaluated as "soft". It can be said that it is contained in an appropriate range except for hardness, and it is very good in terms of sticky feeling and smooth feeling.

  If grain flour:starch=1:9, the moldability of the gyoza dumplings as skin may be impaired, so it is not included in the examples. This is because even if you try to wrap the filling in the filling, it loses its shape.

<Water content=28%/Sample 13>
The skin of dumplings was prepared by the same procedure as in Example 1. Wheat flour was used as the cereal flour in a weight ratio of 33%, starch in a weight ratio of 33% (that is, cereal flour:starch=5:5), and a water content of 28%. In addition, Example 1 was used for sodium glutamate seasoning, salt and salad oil. Is the same as. Further, as in Example 1, sodium glutamate may not be contained.

  As shown in FIGS. 15 to 17, the skin of the frozen gyoza dumpling of Example 12 is not more than “ordinary” in terms of sticky feeling and plump feeling, but is also “ordinary” in hardness. Is close to In other words, all evaluation items were included in the appropriate range.

<Water content = 35%/Sample 14>
The skin of dumplings was prepared by the same procedure as in Example 1. Wheat flour was used as the cereal flour in a weight ratio of 33%, starch in a weight ratio of 33% (that is, cereal flour:starch=5:5), and a water content of 35%. In addition, Example 1 was used for sodium glutamate seasoning, salt and salad oil. Is the same as. Further, as in Example 1, sodium glutamate may not be contained.

  As shown in FIGS. 15 to 17, the skin of the frozen gyoza dumpling of Example 13 had significantly improved the sticky feeling and the sticky feeling, and the sticky feeling was the highest evaluation value “4.2”. The feeling of fluffiness was also the highest evaluation value "4.0" together with Example 9 described below. In Example 8, it can be said that all evaluation items are included in an appropriate range, and further, the sticky feeling and the smooth feeling are good.

<Water content = 36%/Sample 15>
The skin of dumplings was prepared by the same procedure as in Example 1. Wheat flour was 33% by weight, starch was 33% by weight as grain flour (that is, grain flour:starch=5:5), and water content was 36%. In addition, Example 1 was used for sodium glutamate seasoning, salt and salad oil. Is the same as. Further, as in Example 1, sodium glutamate may not be contained.

  As shown in FIGS. 4A to 6, the skin of the frozen gyoza dumpling of Example 14 had a significantly improved smoothness, and the highest evaluated value “4.0” was obtained. In Example 9, it can be said that all evaluation items are included in an appropriate range, and further, the sticky feeling and the smooth feeling are good.

Comparative Example 1

<Grain flour: Starch = 10:0/Sample 12>
A gyoza dumpling was prepared by the same procedure as in Example 1. Wheat flour was used as the cereal flour in a weight ratio of 66%, and starch was in the weight ratio of 0% (that is, cereal flour:starch=10:0), and other components such as water, sodium glutamate seasoning, salt and salad oil were the same as in Example 1. As in Example 1, sodium glutamate may not be included.

  As shown in FIGS. 2, 3, and 5, the evaluation values of “2.0” and “2.8” of the frozen gyoza skin of Comparative Example 1 described above are “not good” in terms of both stickiness and plumpness. became. In Comparative Example 1, in these respects, the result cannot be said to be included in the appropriate range.

A comparison of sensory evaluation and physical property measurement between the case of steam cooking before freezing and the case of boiling cooking is performed with reference to FIG. 34. As shown in FIG. 34, sample 3 of cereal flour 6.5:starch 3.5 and sample 4 of cereal flour 6:starch 4 were separately classified into boiled cooking and steam cooking. An evaluation was made. FIG. 34 is a list of the evaluation results.
As shown in FIG. 34, in Sample 3 of grain flour 6.5:starch 3.5, when cooked by boiling, the sticky feeling was “4.0”, the fluffy feeling was “4.0”, and the crispness was “4. A good result was obtained in each evaluation as "0" and "2.5" in hardness. On the other hand, when the same sample 3 was steamed and cooked, the feeling was “2.0”, the feeling was “3.0”, the crispness was “2.0”, and the hardness was “4.0”. Also in the evaluation item of, the evaluation value is significantly reduced as compared with the case of boiled cooking.

  Similarly, in the case of Sample 4 of grain flour 6: starch 4, when cooked by boiling, the sticky feeling is “3.0”, the fluffy feeling is “4.0”, the crispness is “4.0”, and the hardness is A good result was obtained in each evaluation as "2.8". On the other hand, when the sample 4 was steamed and cooked, it had a sticky feel of "1.0", a fluffy feel of "3.8", a crisp "2.0", and a hardness of "4.0". Feeling, crispness, and hardness are greatly reduced in the evaluation items.

  As described above, also in the sensory evaluation, it can be said that boiled cooking contributes to a better texture than steamed cooking as the skin of the frozen gyoza of the first embodiment. It is considered that this is because the amount of heat given to the skin is larger when boiled as compared with steam, and because more water is supplied at the same time. This is because it is more convenient to supply heat and water more abundantly when the proteins contained in wheat flour and starch are combined with each other by heat and water to be converted into higher molecular weight organic matter. Of course, the sticky feeling and the fluffy feeling are textures produced by polymerizing the protein. Therefore, in the experiment, only grain flour 6.5:starch 3.5 to grain flour 6:starch 4 was used, but it is considered that the same phenomenon is observed over almost the entire composition range.

  Furthermore, the present invention provides a frozen water dumpling using the skin of the frozen water dumpling described above, and a water dumpling obtained by cooking this. The method for producing frozen gyoza is as described above. On the other hand, cooking of the frozen water dumplings includes a method of heating these frozen water dumplings in a microwave oven and a method of boiling them in boiling water. When boiling in boiling water, if you have about 17-18 grams of frozen gyoza, take out this frozen gyoza from the package and boil in boiling water for about 5 minutes to obtain delicious gyoza. be able to.

<Supplementary explanation of additional configuration>
By adopting an additional configuration based on the above embodiment, more delicious dim sum, especially dumplings can be easily provided at home.

<Additional configuration 1>
That is, it is a skin that constitutes a hermetically sealed dim sum (including frozen gyoza), and contains at least grain flour and sugar, and the moisture contained in this skin at the stage of opening and taking out for cooking etc. Is a dim sum skin composed of 23% or more and 32% or less based on the total weight of the skin. It should be noted that the skin texture of dim sum having a weight% of water at this stage of less than 23% and the one having a water content of more than 32% have a poor texture.

  The “sealed packaging” indicates that the packaging is performed in a state where there is little ingress and egress of outside air and moisture. Specifically, it means using metal laminate packaging or packaging with a sufficiently thick plastic material (for example, a thickness of 0.1 mm or more). More specifically, it is preferable that the degree of leakage of moisture in the package into the outside air having a humidity of 20% or less is less than 0.1% after 100 hours. Since it is sealed, the condition before cooking after purchasing the product is kept in the best condition in relation to moisture.

  The “grain flour” is as described in the above embodiment. "Sugars" are preferably monosaccharides and relatively oligosaccharides. Specifically, about disaccharide to pentasaccharide is preferable. The reason for including saccharides is that saccharides have a property of retaining water and can prevent water from flowing out from the skin. Examples of sugars include trehalose, oligosaccharides, deoxy sugars, uron sugars, amino sugars, lactones, sucrose, lactose, maltose, and the like.

  It is preferable that dietary oils and fats are included in “others”. The types are as described above. In addition, it is preferable to add grain-derived starch. The starch is as described above.

<Water>
An important point regarding water is that hermetically sealed dim sums are defined immediately after opening for cooking. It is important that the water content of the skin of dim sum is within a predetermined range just before cooking. In this embodiment, the weight% of the total weight of the dim sum skin immediately after opening is 23% or more and 32% or less.

<Ingredients>
The ingredients are the same as those in the above embodiment.
<Additional configuration 2>
<Additional configuration 2 Overview>

  In this configuration, based on the additional configuration 1, at least one of disaccharides, trisaccharides, and tetrasaccharides is 0.2% in weight% with respect to the total weight of the raw materials input before the kneading. It is the skin of dim sum which is above 3.0%. As described above, sugar has a property of retaining water, and it becomes possible to retain water in the skin of dim sum until just before cooking. Furthermore, it is more preferable that the saccharide content is 0.2% or more and 2.0% or less by weight. This saccharide is added when it is necessary to secure sufficient water in the skin of dim sum at the stage after opening the package at home. Therefore, if the weight% is less than 0.2%, such an effect is not recognized. In addition, the hardness evaluation value becomes very low in the case where it exceeds 3.0%. It has been confirmed that molding is difficult when an additional 15% is added.

  This weight% does not indicate the weight% immediately before opening because the content of water changes in the manufacturing process of dim sum. Moreover, these saccharides may be composed of only one kind, or may be composed of plural kinds.

<Additional configuration 3>
<Additional configuration 3 overview>

  The present configuration is based on the additional configuration 1 and the additional configuration 2, and is a sealed dim sum that uses the skin of the dim sum. It is assumed that the product is shipped in a hermetically sealed state, placed in a store in this state, purchased in a hermetically sealed state, stored in a household in a hermetically sealed state, opened and heated just before cooking. Is what The sealing may be one in which a plurality of dim sums are collectively sealed, or may be sealed in each dim sum. The former is common. Further, the sealing may be doubled, and the container may be in the form of a sheet (a bag using a sheet) or a plate. The plate-like object is like a plastic container. Alternatively, a sheet-shaped (bag-shaped using a sheet) and a tray may be formed by using a plastic material or the like inside, and dim sums may be arranged side by side on the tray. The tray is preferably one that does not deteriorate due to the necessary heat treatment when the dim sum is produced in a factory. Further, the tray is preferably provided with a recess for accommodating the dim sum one by one. If possible, it is preferable to configure the dim sums so that they do not come into contact with each other during transportation, storage and purchase.

<Additional configuration 4>
<Additional configuration 4 overview>

  The present configuration is a frozen dim sum that is sealed and packaged by using the skin of the dim sum, based on the additional constitutions 1 to 3. By freezing, the expiration date can be set for a relatively long time, which is convenient. Furthermore, it is possible to increase the water content in the skin of dim sum by performing a freezing process. This is possible in particular by rapid freezing immediately after being boiled. This is because water is absorbed by the skin of the dim sum at the stage of being heated by water, but the water is trapped in the skin by quick freezing before it is removed from the skin by residual heat.

<Additional configuration 5>
<Additional configuration 5 Overview>

  The present configuration is characterized in that the dim sum is sealed and packaged, based on the additional configuration 4. This makes it possible to suppress fluctuations in water content of the dumpling skin before opening. The definition of sealed packaging is as described above. It is preferable that a stable gas such as nitrogen is sealed in the hermetically sealed package.

<Additional configuration 6>
<Additional configuration 6 Overview>

  The present configuration is based on the additional configurations 1 to 5, and has a moisture adjustment sub-step for increasing the amount of moisture contained in the skin after freezing and heating by 0.1% or more and 1.0% or less by weight when frozen. This is a method for producing dim sum skin.

<Additional configuration 7>
<Additional configuration 7 overview>

  The present configuration is based on the additional configuration 6 or 7, and is a method for producing a dim sum skin using a dim sum skin after freezing and enclosing the dim sum in a sealed container. The encapsulation work is performed in an environment that is higher in temperature than the freezing environment, and frost continues to be added to the dim sum brought into the encapsulation work chamber at a low temperature. The degree of frost changes depending on the temperature difference between the temperature of the dim sum and the environment temperature of the sealed working room, which has been reduced by quick freezing. If the temperature difference is designed to be 40°C or more and 60°C or less (sealing work room temperature is 0°C or more and 10°C or less) within 10 minutes, an appropriate amount of frost will adhere to the dim sum and it will be suitable for peeling the dim sum. Can supply water.

1001 Filler supply device 1002 Skin supply device 1003 Molding device 1004 Boil tank 1005 Quick-freezing device 1006 Packaging device 1007 Packing device 1101 Water supply device 1102 Grain powder supply device 1103 Starch supply device 1104 Oil supply device 1105 Seasoning supply device 1106 supply Quantity control device 1107 Stirring and mixing device 1108 Skin forming device

Claims (15)

  Frozen dumpling rind containing cereal flour and starch, wherein the weight ratio of cereal flour to starch is from cereal flour 9:starch 1 to cereal flour 2:starch 8.   Frozen dumpling skins comprising cereal flour and starch, wherein the weight ratio of cereal flour to starch is from cereal flour 8:starch 2 to cereal flour 2:starch 8.   Frozen dumpling rind containing cereal flour and starch, wherein the weight ratio of cereal flour to starch is from cereal flour 5.5:starch 4.5 to cereal flour 2:starch 8.   Frozen dumpling rind comprising cereal flour and starch, wherein the weight ratio of cereal flour to starch is from cereal flour 5.5:starch 4.5 to cereal flour 4:starch 6.   The frozen dumpling skin according to any one of claims 1 to 4, wherein a weight ratio of water added to the grain flour and the starch is 28% to 36% based on the total weight.   The frozen dumpling skin according to any one of claims 1 to 5, wherein the grain flour is wheat flour.   The frozen dumpling skin according to any one of claims 1 to 6, wherein the starch is a starch containing a modified starch.   The frozen dumpling skin according to any one of claims 1 to 7, wherein the starch includes starch derived from tapioca.   Frozen water dumplings using the skin of the frozen dumplings according to any one of claims 1 to 8.   A dumpling obtained by cooking the frozen dumpling according to claim 9. A raw gyoza forming step of forming a raw gyoza by wrapping a filling with the frozen gyoza skin according to any one of claims 1 to 8.
A boil step to boil molded raw dumplings in high temperature water to make heated dumplings,
A freezing step of freezing the heated dumplings into frozen dumplings,
A method for producing frozen dumplings comprising. A packaging step of enclosing a plurality of frozen dumplings in one packaging bag,
A storage step of storing the packaged frozen dumplings in a freezer,
The method for producing frozen dumplings according to claim 11, further comprising:   Frozen dumpling rinds containing cereal flour and starch, wherein the weight ratio of cereal flour to starch is from cereal flour 6: starch 4 to cereal flour 2: starch 8.   It further contains saccharides, and the saccharides are at least one of disaccharides, trisaccharides, and tetrasaccharides, and are 0.2% or more and 3.0% by weight with respect to the total weight of the raw materials input before the kneading. % Of the frozen dumplings according to any one of claims 1 to 8 and 13.   The frozen gyoza skin according to any one of claims 1 to 8, 13 and 14, characterized in that it contains a gelatinized portion derived from starch contained therein.

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