TWI749326B - Method for manufacturing wrapping dough of frozen gyoza dumplings, frozen boiled gyoza dumpling, boiled gyoza dumpling, frozen gyoza dumplings - Google Patents

Abstract

This invention provides wrapping dough of frozen boiled gyoza dumplings which have both chewy and jiggly texture on cooking.

Wrapping dough of frozen boiled gyoza dumplings includes grain powder and starch whose weight ratio of grain powder to starch is 9:1 ~ 2:8.

Wrapping dough of frozen boiled gyoza dumplings grain powder and starch whose weight ratio of grain powder to starch is 8:2 ~ 2:8.

Wrapping dough of frozen boiled gyoza dumplings includes grain powder and starch whose weight ratio of grain powder to starch is 5.5:4.5 ~ 2:8.

Wrapping dough of frozen boiled gyoza dumplings includes grain powder and starch whose weight ratio of grain powder to starch is 5.5:4.5 ~ 4:6.

Wrapping dough of frozen boiled gyoza dumplings includes grain powder and starch whose weight ratio of grain powder to starch is 6:4 ~ 2:8.

Description

Method for manufacturing frozen dumpling skins, frozen dumplings, boiled dumplings, and frozen dumplings

The present invention relates to the skin of dumplings, and is particularly aimed at the skins of frozen dumplings, frozen dumplings, and boiled dumplings that impart a good taste to frozen dumplings.

Xizhi dumplings are widely accepted by those who demand them, and they are all popular foods whether they are eaten at home or out. Dumplings are made by wrapping the ingredients (filling) produced by mixing ground meat, seafood, vegetables, etc. with skins. The texture of the skin after being heated by boiling, frying, and steaming will greatly affect the overall quality of dumplings. Food sensation.

The factors that determine the "deliciousness" of food are as follows: ingredients that affect "taste", color that affects "vision", aroma that affects "olfaction", and the physical structure of food that affects "touch" [instant taste (physical properties)]. According to one of these factors, the physical structure that affects the eating feeling, such as imparting "smooth throat" to noodles, imparting "chewiness" to udon noodles, and imparting a "hard and crunchy feeling" to fried dumplings, etc. In other words, each food has its own related appetite. Consumers not only choose taste, smell, and vision, but also choose foods based on their impressions of food perception. There are also many cases where foods have a significant impact on food perception.

Regarding dumplings, for example, they are boiled and served with clear soup and soup, or they are provided in one pot. At this time, the taste of dumplings (that is, the tactile sensation in the mouth during chewing) is not the hard and crispy feeling like fried dumplings (crispness when initially chewed, etc.: crispness), but tends to be related to the chewy feeling . The so-called "resistance to chew" means that the stress at the beginning of the bite is small (soft), but the bite strength increases when the bite is bitten. As the subsequent chewing increases several times, the stress or viscoelasticity shows a gradual decrease in the eating sensation. , Even a little stickiness appeared during chewing.

In response to this point, as in the following technical documents, a technology has been developed to obtain a chewy feel of dumpling wrappers by blending phytosterols. (Patent Document 1)

[Prior Technical Literature]

[Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 2003-284516

The technique of Patent Document 1 does not distinguish between fried dumplings, fried dumpling skins, and boiled dumplings skins. However, as mentioned above, each food has its own association and expected taste. The crunchiness required for fried dumplings and fried dumplings, and the chewiness required for boiled dumplings, are affected by fracture and viscoelasticity. The words are just the opposite. Therefore, according to this technology, it is quite difficult to impart a chewy feel suitable for dumplings.

Furthermore, the chew resistance required for dumplings is not the same as QQ candy (gummy candy) and soft candy (soft candy), it is for the continuous stress of many chewing, and if the bite force required during chewing is too large (high elasticity mode) Count) will have a "crusty" eating feeling, resulting in a decrease in eating feeling.

Therefore, the food texture required for the dumpling skin is soft and elastic, easy to swallow (the bottom skin does not fall apart), chewy, moderate hardness, and good biting strength. In addition, the dumpling wrapper is required to be protein, and the taste is also required to bring out the flavor of the filling and not to hinder the taste of the filling.

The purpose of the present invention is to solve the conventional problem and provide: when the meal is prepared and the meal is provided, the skin and use of frozen dumplings can satisfy the four items of elasticity, chewiness, moderate hardness, and good biting strength. Frozen dumplings with the skin and frozen dumplings with the skin after conditioning.

The present invention for solving the above-mentioned problems provides the following frozen dumpling wrappers. That is, the frozen dumpling skin of the first invention contains grain flour and starch, and the weight ratio of grain flour to starch is the ratio of grain flour 9:starch 1 to grain flour 2:starch 8 (corresponding to claim 1).

The second invention for solving the above-mentioned problems provides the following frozen dumpling wrappers. The skin of the frozen dumplings contains grain flour and starch, and the weight ratio of grain flour to starch is the ratio of grain flour 8: starch 2 to grain flour 2: starch 8 (corresponding to claim 2).

The third invention for solving the above-mentioned problems provides the following frozen dumpling wrappers. The skin of the frozen dumplings contains grain flour and starch, and the weight ratio of grain flour to starch is the ratio of grain flour 5.5: starch 4.5 to grain flour 2: starch 8 (corresponding to request item 3).

The fourth invention for solving the above-mentioned problems provides the following frozen dumpling wrappers. The skin of the frozen dumplings contains grain flour and starch, and the weight ratio of grain flour to starch is the ratio of grain flour 5.5: starch 4.5 to grain flour 4: starch 6 (corresponding to request item 4).

In addition to any one of the above-mentioned features of the first to fourth inventions, the weight ratio of water added to the cereal flour and starch relative to the total weight is 28% to 36% (corresponding to claim 5).

In addition to the above features, the above-mentioned cereal flour is wheat flour (corresponding to claim 6).

In addition to the above-mentioned features, the above-mentioned starches contain processed starches (corresponding to claim 7).

In addition to the above-mentioned features, the above-mentioned starch system contains starch derived from cassava (corresponding to claim 8).

Furthermore, there is provided a frozen dumpling using the skin of the aforementioned frozen dumplings, and a dumpling obtained by conditioning the frozen dumplings. The present invention is used for the skins of frozen dumplings, frozen dumplings, and dumplings. In fact, in addition to the form of heating and eating with hot water, it also includes: heating only with a microwave oven, etc., without additional water or hot water ( Prepared separately at home) in the state of conditioning. That is, the names, common names, etc. of the snacks obtained according to the invention of this case are not different within the scope covered by the technical scope. For example, the skin of the frozen dumplings also covers salty snacks (salty snacks, not desserts, which may not have a salty taste, but also cover various preparation methods such as cooking, steaming, and frying), such as various dumplings, siu mai, steamed buns, zongzi, radish cakes (vegetables) Tou Kueh), Xiao Long Bao, Shengjian Bao (shengjian steamed buns), etc., using the skin made according to the formula of the present invention are all covered.

<On the basis of the above invention, additional structures that further agree on the effectiveness> <Configuration 1>

A kind of confectionery crust that constitutes a sealed package confectionery crust that contains at least grain powder and sugar. When it is opened and taken out for conditioning, etc., the weight% of the moisture content of the crust is relative to the total weight of the crust. 23% or more and 32% or less.

<Configuration 2>

The confectionery crust described in Composition 1, wherein the above-mentioned sugars are disaccharides, trisaccharides, and tetrasaccharides, based on the weight of the total input raw materials when the raw materials are added before kneading. % Is more than 0.2% and less than 3.0%.

<Configuration 3>

The confectionery crust as described in Composition 2, wherein any one or more of the above-mentioned sugars of disaccharides, trisaccharides, and tetrasaccharides is based on the weight of the total input raw materials when the raw materials are added before kneading % Is calculated as 0.3% or more and 2.0% or less.

<Configuration 4>

A kind of confectionery that uses a sealed package of the skin of the confectionery described in any one of Composition 1 to Composition 3.

<Configuration 5> A frozen snack that uses a sealed package of the skin of the snack described in any one of Composition 1 to Composition 3. <Configuration 6>

A method for manufacturing snack skins, including: a raw material input step, which constitutes the snack skins, and contains at least water and grain flour before mixing. The raw material input step is based on the total weight of the input raw materials, based on weight% In total, any one of disaccharides, trisaccharides, and tetrasaccharides is above 0.2% but less than 3.0%; the skin mixing step; and the forming step, which is arranged on the skin and then wrapped Raw materials.

<Configuration 7>

The manufacturing method of confectionery skins as described in the composition 6, which further includes a heating step of immersing in a hot water tank containing overflow hot water after the above-mentioned forming step and heating. In this heating step, the belt conveyor moves to the next step under the hot water surface. The advance of the belt conveyor makes the hot water surface flow, and the heated steam is used to make the heated snacks floating on the hot water surface also flow. The hot water flows in the direction of the next step on the surface.

<Composition 8>

The method for manufacturing confectionery skins as described in Composition 6 to Composition 7, which includes a tray storage step, which is to store confectionery containing the heated confectionery crust after the heating step in the form of a retained liquid on the bottom surface Recessed part and can store snacks in a tray. The tray is treated with an anti-moisture evapotranspiration agent to prevent moisture from evaporating from the surface of the confectionery crust in a subsequent step by injecting it from above. Of course, the anti-moisture evapotranspiration agent is composed of edible materials, and the most representative material is edible oils. The edible oil can be dripped down or sprayed. It is set to the added amount that will not affect the taste level in the end.

<Configuration 9>

The manufacturing method of the confectionery wrapper described in any one of the composition 6 to the composition 8, wherein after the heating step, a freezing step is further included.

<Composition 10>

The method for producing confectionery wrappers as described in Composition 9, wherein the freezing step includes a moisture regulator that increases the moisture content in the wrapper after the heating step by 0.1% or more and 1% or less in terms of weight% step.

<Composition 11>

The method for manufacturing confectionery skins as described in the configuration 9 or the configuration 10, wherein after the freezing step, the confectionery using the confectionery skins is enclosed in a sealed container.

According to the above configuration, by appropriately setting the weight ratio of cereal flour and starch, it is possible to provide a frozen dumpling skin that satisfies both chewiness and elasticity during heating.

1001‧‧‧Inner filling supply device

1002‧‧‧Leather supply device

1003‧‧‧Forming device

1004‧‧‧Boiling tank

1005‧‧‧Quick freezing device

1006‧‧‧Packaging device

1007‧‧‧Packing device

1101‧‧‧Water supply device

1102‧‧‧Cereal flour supply device

1103‧‧‧Starch supply device

1104‧‧‧Oil Supply Device

1105‧‧‧Seasoning supply device

1106‧‧‧Supply control device

1107‧‧‧Agitating and mixing device

1108‧‧‧Skin forming device

Figure 1 is the dumpling wrapper of the first embodiment. Sensory evaluation of "chew resistance" and "slickness" scores and evaluation correspondence table.

Fig. 2 is a table of the evaluation results of the "chew resistance" sensory evaluation of the boiled dumpling wrapper of the first embodiment.

Fig. 3 is a table of the evaluation results of the "bumpy feel" of sensory evaluation of the dumpling wrapper of the first embodiment.

Fig. 4A is the dumpling wrapper of Embodiment 1, and the score of the sensory evaluation "hardness" and the evaluation correspondence table.

Fig. 4B is a table of the evaluation results of the sensory evaluation "bite strength" of the boiled dumpling wrappers of the first embodiment.

Fig. 5 is a table of the evaluation results of the "hardness" sensory evaluation of the boiled dumpling wrappers of the first embodiment.

Fig. 6 is the dumpling wrapper of Embodiment 1, and the scores of the total sensory evaluation items and the evaluation correspondence table.

Fig. 7A is a table of the evaluation results of all the sensory evaluation items in the dumpling wrapper of the first embodiment.

Fig. 7B is a table of the evaluation results of all the sensory evaluation items in the dumpling wrapper of the first embodiment.

Fig. 8 is a correlation table of the results of the measurement of the breaking load value of the dumpling wrappers of the first embodiment and the sensory evaluation.

Fig. 9 is a correlation diagram of the results of measuring the breaking load value of the dumpling wrappers of Embodiment 1 and the sensory evaluation

Fig. 10 is a table showing the results of physical property analysis (cohesiveness) and sensory evaluation of the dumpling wrappers of the first embodiment.

Figure 11 is a correlation diagram between the results of physical property analysis (cohesion) and sensory evaluation of the dumpling wrappers of Embodiment 1

Fig. 12 is a table showing the correlation between the results (hardness) of the physical property analysis of the dumpling wrapper of the first embodiment and the sensory evaluation.

Figure 13 is a correlation diagram between the results of physical property analysis (hardness) and sensory evaluation of the boiled dumpling wrappers of Embodiment 1

Fig. 14 is a table showing the correlation between the results of the physical properties of the dumpling wrappers of the first embodiment and the sensory evaluation items.

Fig. 15 is a table of the evaluation results of the "chew resistance" sensory evaluation of the boiled dumpling wrapper of the second embodiment.

Fig. 16 is a table showing the evaluation results of the "bumpy feel" of the boiled dumpling wrapper of the second embodiment of the sensory evaluation.

Fig. 17 is a table of the evaluation results of the "hardness" of the sensory evaluation of the boiled dumpling wrapper of the second embodiment.

Fig. 18 is a table of the evaluation results of all the sensory evaluation items in the dumpling wrapper of the second embodiment.

Fig. 19 is a table showing the correlation between the results of measuring the breaking load value of the dumpling wrappers of the second embodiment and the sensory evaluation.

Fig. 20 is a correlation diagram between the results of measuring the breaking load value of the dumpling wrappers of the second embodiment and the sensory evaluation.

Fig. 21 is a table showing the results of physical property analysis (cohesiveness) and sensory evaluation of the boiled dumpling wrappers of the second embodiment.

Fig. 22 is a correlation diagram between the results of physical property analysis (cohesiveness) and sensory evaluation of the boiled dumpling wrappers of the second embodiment.

Fig. 23 is a correlation table of the results (hardness) and sensory evaluation of the physical property analysis of the boiled dumpling wrappers of the second embodiment.

FIG. 24 is a correlation diagram of the results (hardness) of the physical property analysis of the dumpling wrapper of the second embodiment and the sensory evaluation.

Fig. 25 is a table showing the correlation between the results of the physical property measurement of the boiled dumpling wrappers of the second embodiment and the sensory evaluation items.

Fig. 26 is a table showing the evaluation results of the "chew resistance" sensory evaluation of the boiled dumpling wrappers of the third embodiment.

Fig. 27 is a table of the evaluation results of the "bumpy feel" of the boiled dumpling wrapper of the third embodiment of the sensory evaluation.

Fig. 28 is a table of the evaluation results of the "hardness" sensory evaluation of the boiled dumpling wrapper of the third embodiment.

Fig. 29 is a table of the evaluation results of all the sensory evaluation items in the dumpling wrapper of the third embodiment.

Figure 30 is a table of evaluation results of all sensory evaluation items for samples 1-11.

Figure 31 is a conceptual diagram of the production line of frozen dumplings according to the first embodiment.

Fig. 32 is an explanatory diagram of the manufacturing steps of the manufacturing method of the first embodiment.

Fig. 33 is a flowchart of a method for manufacturing frozen dumplings according to an embodiment.

Figure 34 is a table of evaluation results of all sensory evaluation items of dumpling wrappers according to each conditioning method.

Hereinafter, the embodiments of the present invention will be described using drawings. In addition, the present invention is not limited to these embodiments at all, and can be implemented in various ways within the scope of the subject matter. In the following embodiments, embodiment 1 corresponds to one of claims 1 to 4, 6 and 13, embodiment 2 corresponds to one of claims 5 and 6, and embodiment 3 corresponds to one of claims 7 and 8. One case.

<Embodiment 1> Weight ratio Limited <Outline of Embodiment 1>

The frozen dumpling wrapper of the first embodiment can provide a frozen dumpling wrapper that satisfies both chewiness and elasticity when the weight ratio of grain flour and starch is appropriately set.

<Configuration of Embodiment 1>

The frozen boiled dumpling wrapper of the first embodiment is made by mixing raw materials mainly composed of grain flour, starch, and water, forming the mixture, heating and then freezing.

The so-called "cereal flour" refers to the powder made by crushing grains. For the cereal flour system, for example, wheat flour is used. In addition to wheat flour, for example, rice flour, corn flour, barley flour, soybean flour, adzuki bean flour, etc. can be used, and gluten materials can also be added. Cereal flour will affect the shape of dumpling wrappers. In addition, from the viewpoint of moldability and food texture, it is preferable to use wheat flour.

For the "starch" system, for example, tapioca starch can be used. In addition to cassava starch, for example: rice starch, potato starch, pea starch, corn starch, sago starch, cassava starch, etc. can also be used. Starch will affect the texture of dumpling wrappers, such as elasticity and chewiness. In addition, the following description of "starch" also covers processed starch.

<Embodiment 1 Weight Ratio>

The frozen dumpling wrapper of this embodiment contains 10% to 80% starch in a weight ratio relative to the total weight of cereal flour and starch. That is, the weight ratio of cereal flour to starch is the ratio of cereal flour 9:starch 1 to cereal flour 2:starch 8. The range of this embodiment is verified from the results of sensory evaluation and physical property measurement described later.

<Embodiment 1 Manufacturing Method>

The frozen dumpling wrapper of this embodiment is roughly manufactured according to the following steps. Degas and mix raw materials such as grain flour, starch and other powders, as well as salt, water, and oil. Gluten will form at this time. After these raw materials are mixed, they are formed using a forming machine. Then, the dumpling filling is placed on the formed skin and heated. In addition, the heated dumplings are frozen, and then packaged according to a predetermined weight or a predetermined number. In addition, with regard to the chew resistance, elasticity, hardness and texture, and good biting strength, which are important in the present invention, it is known that trace additives such as salt and oil are added in a small amount within the usual design range and do not affect the experimental results. In addition, it is known that the influence of the added salt, oil, etc., on the taste of the skin can be ignored. The frozen dumpling wrapper produced in this way can complete the indifferent flavor of the filling.

<Manufacturing method: Leather manufacturing steps>

Next, referring to Fig. 31, the manufacturing steps of the frozen dumpling skin will be described. Before the stuffing conveyed from the stuffing supply device 1001 is wrapped in the wrapper, as shown in FIG. 31, it goes through the manufacturing process of frozen dumpling wrapper. 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 are respectively supplied with water, cereal powder, starch, oil, and seasonings. The materials supplied by the supply devices 1101 to 1105 are controlled by the supply amount control device 1106, and are stirred by the stirring and mixing device 1107.

At this time, for example, in the stirring and mixing device 1107, first, the wheat flour, starch, and sodium glutamate are stirred, and the salt, salad oil, and water are mixed. Next, the stirring and mixing device 1107 is evacuated and degassed to improve the efficiency of the stirring completion and promote the formation of gluten, and then mix them. Then, the skin forming device 1108 is used to shape the frozen dumpling skin (before heating). Furthermore, the conveyed filling is placed on the skin of the formed frozen dumplings (before heating). Use frozen dumpling wrappers to wrap the filling.

<Manufacturing method: all steps>

Hereinafter, a production line (manufacturing device) using the method of manufacturing frozen dumplings of each embodiment will be described.

As shown in FIG. 32, the production line (manufacturing device) of frozen dumplings is provided with a filling supply device 1001 for supplying dumpling fillings, and a skin supply device 1002 for supplying dumpling wrappers. The filling manufacturing device was used to manufacture the filling described in Example 1.

In the skin supply device 1002, the pre-measured powder, water, seasoning, and oil are mixed using a mixer that performs degassing and mixing as described above (Figure 31; stirring and mixing device, etc.) (Figure 33; S01)

The dumpling wrapper is supplied from the wrapper supply device 1002, and dumpling filling is placed on the wrapper (FIG. 33; S02), and then formed by the molding device 1003 (FIG. 33; S03) to continuously make raw dumplings. The raw dumplings are transferred to the boiling tank 1004 (Figure 33; S04), and the dumplings are heated at 94°C to 99°C for about 5 minutes in the conveying state (Figure 33; S05).

Next, the heated boiled dumplings taken out from the boiling tank 1004 are transported to the rapid freezing device 1005 (tunnel type rapid freezer, etc.) to be frozen (FIG. 33; S06 ). Then, the packaging device 1006 is used for packaging, and then the packaging device 1007 is used for packing in a predetermined unit (FIG. 33; S07). The packed boxes are kept in the freezer until shipment.

Frozen dumpling wrappers made according to the above manufacturing method are heated by boiling to produce the effect of gluten oozing out of the dumpling wrappers at the interface between the dumpling wrappers and the boiling water (94°C~99°C) in the boiling tank. Thereby, the frozen boiled dumplings dissolve the starchy state on the surface of the skin and are then frozen before being boiled, so that the elasticity of the frozen boiled dumplings when heated at home will be improved. The reason is the general substance (including starch). The gelatinization temperature of starch is lower than that of wheat flour, and it is easier to dissolve on the surface. However, there must be a medium for easy movement in it. It is thought that the manufacturing method of the boiled dumpling wrapper produced a case where the starch in the boiled dumpling wrapper easily oozes out by passing through a boiling tank. That is, this boiled dumpling wrapper contains the gelatinized part derived from the starch contained.

Moreover, the composition ratio of the cereal flour and starch of the present invention is based on the dumpling skins that are quickly frozen after such a manufacturing process, and when they are reheated and eaten, the best chewy feel and elasticity can be obtained at the time of eating. It is designed in a way that feels, hardness, and tactile feel. Therefore, the dumpling wrapper of the present invention can be considered suitable for this kind of manufacturing process, and the possibility that the same phenomenon can be produced in the final conditioning at home is sufficient. However, the heating time in water must be reviewed. The invention of the present case is designed in such a way that it can present a very good chew resistance, elasticity, and hardness touch after conditioning at home in a short time. In addition, it is considered that the oozing effect of starch is not sufficiently oozing out at the time of the retort treatment in the manufacturing process of the factory. Because the medium that makes it ooze out is air.

<Embodiment 1 Sensory Evaluation>

For the dumpling wrappers of this embodiment, the weight ratio of grain flour to starch is fixed in an appropriate range, and the weight ratio of starch relative to the total weight of cereal flour and starch is different. The established evaluation items will be evaluated by 5 reviewers one by one. Below, the results of the sensory evaluation are shown in Figures 2 to 4 and 6 according to the evaluation items. The evaluation items of the sensory evaluation are, for example, the chew resistance of the skin, the elasticity of the skin, and the hardness.

In addition, the plural samples of frozen dumpling skins of this embodiment used in the sensory evaluation, wheat flour is selected as the grain flour type, and tapioca starch is selected as the starch type, respectively: Cereal flour 9: Sample 1 of starch 1, Grain flour 8: Starch 2 sample 2, cereal powder 6.5: starch 3.5 sample 3, cereal powder 6: starch 4 sample 4, cereal powder 5.5: starch 4.5 sample 5, cereal powder 5: starch 5 sample 6, cereal powder 4.5: Sample 7 of starch 5.5, Cereal flour 4: Sample 8 of starch 6, Cereal flour 3.5: Sample 9 of starch 6.5, Cereal flour 3: Sample 10 of starch 7, and Cereal flour 2: Sample 11 of starch 8, and Cereal flour 10: A total of 12 samples, such as the comparative sample 12 of starch 0. In each of Figures 2 to 4 and 6, sensory evaluations on these samples 1 to 12 are described, respectively. In addition, in the case of cereal flour 1: starch 9, because the moldability of the dumpling wrapper might be hindered, this was not included in the sample. In addition, it is known that when the cereal flour is selected from other cereal flours, by adding gluten in combination with the type, the effect can be equivalent to that of wheat flour. This situation does not have much impact on the test results described later. In addition, even if the cassava starch is replaced by processed cassava starch, the results of the empirical judgment test will not change significantly.

As shown in Figure 1, regarding the chew resistance of the leather and the elasticity of the leather described later, the sensory evaluation system is set to 5 levels, respectively set to "5": very good, "4": good, and "3": normal , "2": slightly poor, "1": poor. The average value of the sensory evaluation is based on the range of "3.0" or more and "5.0" or less as appropriate. In contrast, when the evaluation is "1.0" or more and less than "3.0", it is judged as not applicable.

<Sensory evaluation: chew resistance>

The so-called "resistance to chew" means that the stress at the beginning of the bite is small (soft), but the bite strength increases when the bite is bitten. As the subsequent chewing increases several times, the stress or viscoelasticity shows a gradual decrease in the eating sensation. . Regarding the sensory evaluation of the chew resistance, as shown in FIG. 2, the sample 12 of cereal flour 10: starch 0 showed the lowest result compared with other samples 1 to 11. On the other hand, if the starch weight ratio is 10% or more, the chew resistance becomes "normal" or higher, and as the starch weight ratio gradually increases, the chew resistance evaluation tends to improve. In particular, it is known that the evaluation of the chewiness from the vicinity of cereal powder 6: starch 4 is extremely high, and the best in the range of cereal powder 5: starch 5 to cereal powder 2: starch 8. When only evaluating the chew resistance, the weight ratio of cereal flour: starch is preferably between 9:1 and 2:8 (a).

Furthermore, the chew resistance is gradually increased from 9:1 to 6.5:3.5. Also, when compared to 6.5:3.5, the chew resistance of 6:4 or higher is greatly improved.

<Sensory evaluation: elasticity>

The so-called "springiness" refers to the texture of softness, elasticity and ease of swallowing (uniform dough). Or, in the oral cavity, it feels soft, exuding, and gel-like semi-fluid touch. That is, the sensation system is stronger than that obtained by the skin body, and the by-product formed by exudation from the inside of the skin is stronger. Regarding the sensory evaluation of the elasticity, as shown in Figure 3, when the weight ratio of starch relative to the total weight of cereal flour to starch is 0%, the sample 12 exhibits the lowest results compared to other samples 1-11. . In contrast, if the weight ratio of starch is increased from cereal flour 9:starch 1, the sensory evaluation of elasticity is higher than "normal", and the evaluation of elasticity tends to improve as the starch weight ratio increases step by step. In particular, it is known that the range of grain flour 5: starch 5 to grain flour 2: starch 8 is the best.

When only the elasticity is evaluated, the weight ratio of cereal powder: starch is suitable between 9:1 and 2:8 (b), and the ratio of cereal powder 5.5: starch 4.5 to cereal powder 2: starch 8 is good. In addition, similar to the chew resistance, the elasticity is an evaluation item related to elasticity, and the elasticity is soft elasticity, so that the ease of swallowing can be ensured. It feels that the surface of the eel's body is felt when the hand is close to touching the live eel. In the oral cavity, it lies between the inner body surface of the oral cavity and the skin body, and has the function of reducing the friction between the two to a minimum.

Regarding dumpling wrappers, chewiness and elasticity are particularly important elements. From this point of view, if the composition ratio of grain flour to starch in dumpling wrappers is examined, the weight ratio of grain flour to starch can be obtained from the results of a and b above. It shows better results in the range of 9:1 to 8:2.

<Sensory Evaluation: Hardness>

Hardness is an important element of dumpling skins second only to elasticity and chewiness. The reason is that the hardness can be set freely by adjusting a certain degree of heating time at home. Therefore, even if the dumplings are optimized at the factory shipment stage, the proportion of which is affected by the home conditioning method is quite high.

Especially with regard to hardness, if it is too hard, it will pose a problem. On the premise of maintaining the shape, although being too soft will not cause too much problem for the demander (according to the demand of the demander, there will be deliberate overcooking to make it soft. For example, it is suitable for the elderly), but If it is too hard, there are relatively many problems. Therefore, the primary hardness limit target is not an excellent condition. According to the feeling of the tester during the sensory evaluation, if the evaluation value is greater than 3, the demander will get a result that feels too hard.

As shown in Figure 4A, the sensory evaluation of skin hardness is also divided into 5 stages, "5": very hard, "4": slightly hard, "3": normal, "2": slightly soft, and "1": Very soft. When the average value of the sensory evaluation is "3.0" or less, it is set as the appropriate range of the initial hardness item. From this point of view, in Figure 5, the grain flour: starch weight ratio is 9:1 as the boundary, allowing more starch composition range.

When chewing dumplings for the first time, the texture of the skin becomes the initial taste. At this time, the chew resistance, elasticity, and hardness of the dumpling skin will affect the eating feeling. In response to the soft elasticity of the dumpling skin caused by the above-mentioned elasticity and the ease of swallowing, it does not require chewiness such as specific noodles (Sanqi udon noodles, cold noodles, etc.), but if the degree of hardness is increased, On the contrary, it will cause a hard-to-swallow food sensation.

Therefore, for the sensory evaluation of hardness, as mentioned above, the best value is not high (that is, normal to soft), but if it is extremely soft, the chewiness will decrease and the texture of the dumplings will decrease. Therefore, if the sensory evaluation value is less than 1.8, it is too soft. According to the evaluator of sensory evaluation, the sensory evaluation value of hardness of softness is set to a good range of 1.8 or more.

According to this, in terms of the ratio of cereal flour: starch, the allowable softness range (softness sensory evaluation 1.8 to 2.0) ranges from 4.5:5.5 to 4:6. In addition, the optimum range (2.8 with a softness sensory evaluation lower than 3) is a range of a cereal flour:starch ratio of 9:1 to 5:5.

<Sensory Evaluation: Bite Strength>

The so-called "bite strength" refers to the ease of adhesion to various parts of the oral cavity such as the tongue, teeth, and palate. In other words, the bite strength evaluation system sensory evaluation has the feeling of "sticky teeth". The higher the sensory evaluation value, the better the bite strength and the lower the tooth adhesion. Regarding the sensory evaluation of the bite strength, as shown in Fig. 4B, from the range of cereal flour 9: starch 1 to cereal flour 6.5: starch 3.5, to the range of cereal flour 6: starch 4 to cereal flour 2: starch 8 ( That is, cereal powder 6:starch 4 starts to increase the starch weight ratio), the sensory evaluation of the elasticity is above "normal", and as the starch weight ratio gradually increases, the bite strength evaluation tends to increase.

<Sensory Evaluation: Comprehensive Evaluation>

7, the comprehensive evaluation results of the sensory evaluation of chew resistance, springiness, hardness, and bite strength will be described. Cereal flour 9: Starch 1, Cereal flour 8: Starch 2, Cereal flour 6.5: Frozen dumpling skin with 3.5 starch, chewy and elasticity are both "good", but also "normal" or higher. Regarding the hardness It can be "just right". However, the evaluation of bite strength is slightly lower. Therefore, the comprehensiveness can be evaluated as being covered in an appropriate range.

Cereal flour 6: Starch 4, Cereal flour 5.5: Starch 4.5 Frozen dumpling skins with chewiness and elasticity can be rated as "good", hardness can also be described as "just right", and the evaluation of bite strength There are also improvements. Therefore, comprehensiveness can be rated as "good".

The frozen dumpling skins of cereal flour 5: starch 5, cereal flour 4.5: starch 5.5, and cereal flour 4: starch 6 were good in any evaluation item and could be rated as "very good".

Cereal flour 3.5: Starch 6.5, Cereal flour 3: Starch 7, Cereal flour 2: Starch 8 The frozen dumpling skin is chewy, moist, and chewy, but the hardness is for dumpling skin. It is quite soft. Therefore, the comprehensiveness cannot be said to be very good, but it can be rated as "good".

It can be seen from the above that, compared with the cereal flour 10:starch 0, the chewiness and elasticity evaluation of the cereal flour 9:starch 1 has been greatly improved. In addition, cereal flour 1: starch 9 is difficult to form. That is, cereal flour 9: starch 1~cereal flour 2: starch 8 system obtained: ‧All chew resistance evaluations are above normal "appropriate", ‧Spray feeling evaluations are all above normal "appropriate", ‧hardness evaluations are all There is no "hard" evaluation, it is "appropriate" as far as the hardness of the dumpling skin is concerned, and all the evaluations of bite strength are "appropriate". The frozen dumpling skins in this range are best in the weight ratio of grain flour: starch Between 9:1 and 2:8 (corresponding to request item 1).

Furthermore, the evaluation of chewiness and elasticity of cereal flour 8: starch 2 is significantly improved compared to cereal flour 9: starch 1. In addition, regarding the physical property "breaking strength" corresponding to the chewy feel described later, cereal flour 8: starch 2 is significantly higher than cereal flour 9: starch 1 (see FIG. 8). From this point of view, the ratio of cereal flour:starch 8:2 is better than 9:1. That is, cereal powder 8: starch 2 ~ cereal powder 2: starch 8 system obtained: ‧All chew resistance evaluations are above normal "appropriate", ‧Spray feeling evaluations are all above normal "appropriate", ‧hardness evaluations are all There is no "hard" evaluation, it is "appropriate" as far as the hardness of the dumpling skin is concerned, and the biting strength evaluation is all "appropriate" above normal. For frozen dumplings in this range, the weight ratio of grain flour: starch is best 9:1 to 2:8 (corresponding to request item 2).

Furthermore, the chewiness and elasticity are gradually increased from cereal flour 9: starch 1 to cereal flour 6.5: starch 3.5. In addition, compared with cereal flour 6.5: starch 3.5, the chewiness of cereal flour 6: starch 4 or higher is greatly improved. That is, cereal powder 6: starch 4~ cereal powder 2: starch 8 series obtained: ‧ chew resistance evaluations are all "good" or higher, ‧ springiness evaluations are all "good" or more, ‧ hardness evaluations are not "hard" As far as the hardness of the dumpling skin is concerned, it is "appropriate", and the bite strength evaluation is all "appropriate" above normal. For frozen dumpling skins in this range, the weight ratio of grain flour:starch is between 6:4 and 2: 8 of them were evaluated as "good" (corresponding to request item 13).

Furthermore, compared to cereal flour 6: starch 4, the elasticity of cereal flour 5.5: starch 4.5 or more is greatly improved. That is, cereal powder 5.5: starch 4.5 ~ cereal powder 2: starch 8 series Obtained: ‧ Chew resistance evaluations are all "good" or higher, ‧ Springiness evaluations are all "good" or more, ‧ Hardness evaluations are not "hard" As far as the hardness of the dumpling skin is concerned, it is "appropriate", and the bite strength evaluation is all "appropriate" above normal. For frozen dumplings in this range, the weight ratio of grain flour: starch is 6:4 to 2: 8 got the "good" evaluation (corresponding to request item 3).

Furthermore, if the hardness value is about 1.8 or less, it is too soft. According to the sensory evaluation, the sensory evaluation value of hardness is set to a good range of 1.8 or more. Therefore, cereal flour 4: starch 6 is the highest starch ratio , The softest range. If it exceeds this range, the area where the texture of the grain powder will not be too hard, not too soft, and the elasticity evaluation will be improved from "normal" to "good", which is in the range of grain flour 5.5: starch 4.5 to grain flour 4: starch 6. That is, cereal powder 5.5: starch 4.5 ~ cereal powder 4: starch 6 series obtained: ‧ chew resistance evaluations are all "good" or higher, ‧ springiness evaluations are all "good" or more, ‧ hardness evaluations are not "hard" As far as the hardness of the dumpling skin is concerned, it is "appropriate", and the bite strength evaluation is all "appropriate" above normal. For frozen dumplings in this range, the weight ratio of grain flour:starch is 5.5:4.5 to 4. : 6 have been rated as "very good" or "good" (corresponding to request item 4).

<Sensory evaluation verification by physical property measurement → chew resistance verification, elasticity verification, hardness verification>

For the above-mentioned sensory evaluation of chew resistance, elasticity, and hardness, the respective breaking load values were measured, and physical property analysis was performed. In addition, the specific examples of breaking load measurement and physical property analysis described below are merely examples, and do not determine the content of the invention. At best, these are just instructions for verifying the sensory evaluation. In addition, since there is no correlation between the adhesion, which indicates the physical properties of bite strength, and the sensory evaluation "bite strength", the description of the adhesion is omitted.

<Measurement of breaking load value: verification of chew resistance>

The physical property measurement corresponding to the above-mentioned sensory evaluation "chew resistance" was carried out in the following experimental environment. That is, about the frozen dumpling wrapper of the above-mentioned structure, the breaking load value measurement and the physical property analysis were implemented. When measuring the breaking load value, a rheometer system was used REONER II CREEP METER RE2-33005C (manufactured by Sandian Corporation), and the breaking load was first measured under the following conditions.

‧Plunger: wedge-shaped with a width of 13mm, a depth of 30mm, a height of 25mm, and a front end angle of 30°.

‧Measurement conditions: room temperature 20℃±2℃, compression speed 0.1mm/sec.

‧Measurement sample: Each sample has a thickness of 3~4mm and a width of 30mm. After boiling, the frozen sample is reheated for about 5 minutes.

In addition, at the time of the measurement, the measurement was performed on 5 samples each having one starch weight ratio. The measurement is adjusted according to the time from the end of heating to the measurement of each sample so that there is no time difference.

The platform (sample mounting table) of the rheometer is moved toward the wedge-shaped plunger, and the dumpling wrapper is broken vertically by pressing, and the load and strain necessary for the break are measured with a dynamometer. The higher the breaking load value until the sample breaks, the stronger the elasticity and the stronger the bite. In addition, when the dumplings are held (holded) by food utensils such as chopsticks and spoons, the breaking load value must be appropriately high in order to prevent the skin from breaking and causing the filling to fall off.

In Fig. 9, the bar graph shows the breaking load value, and the broken line graph shows the sensory evaluation "resistance to chew". As shown in Fig. 8 and Fig. 9, when the starch weight ratio is 0%, the evaluation of the chew resistance of the skin is lower, and the breaking load value is the lowest compared with other cases. On the other hand, if the weight ratio of starch to the total weight of cereal flour and starch is more than 10%, the chewiness sensory evaluation is "normal" or higher, and the weight ratio of starch gradually increases with the breaking load value. Increasing tendency.

According to Fig. 8 and Fig. 9, it is found that with the increase of the breaking load value, the relevance of the evaluation of chew resistance also increases. In the figure, the sensory evaluation and rheometer measurement results are repeated. If you look at the rheometer results, the ratio of grain flour: starch is 8:2 compared to 9:1. From this point of view, the better cereal flour:starch ratio of 8:2 is better than 9:1. In addition, compared to the measured values of 8:2 and 5:5, because the measured value of 4:6 is greatly improved, the ratio of cereal flour:starch is 4:6. (Refer to the corresponding request item 3)

<Physical property analysis: elasticity and hardness verification>

The physical property analysis also used REONER II CREEP METER RE2-33005C (manufactured by Sandan Corporation), and measured under the following conditions. In addition, the "hardness" of the food texture and the "cohesion" corresponding to the "springiness" of the food texture can be obtained from the waveforms and spikes obtained by the analysis of the physical properties.

20、高度8mm之圓盤形柱塞。 ‧Plunger: Diameter

20. Disc-shaped plunger with a height of 8mm.

‧Measurement conditions: room temperature 20℃±2℃, compression speed 0.1mm/sec.

‧Measurement samples: Each sample has a thickness of 3~4mm and a width of 30mm. After boiling, the frozen sample will be heated for about 5 minutes.

In addition, in the same manner as in the measurement of the breaking load, the five samples with one starch weight ratio were adjusted and measured according to the time from the end of heating to the measurement.

For the dumpling wrappers, the pressure at a predetermined depth (for example, until the sample thickness becomes 40%) is measured, and the measurement is performed twice in total. For a specific example, the first bite (1st bite) is to push the platform toward the plunger to the depth gauge once, and then pull the platform (moving in the opposite direction of the plunger) to obtain the moving distance (moving strain rate). ) The peak of the corresponding load (or stress) change waveform. Next, the platform is returned to the initial position, the second bite (2nd bite) is performed, and the waveform and peak are obtained. In addition, the second bite is the same as the first time described above, and the platform is pushed into the plunger and then pulled up.

That is, from the moment when the sample on the platform abuts on the plunger and the load value is measured, until the sample leaves the plunger and the load value cannot be measured, all belong to the "biting" action of the first bite.

<Results of physical property analysis on elasticity>

As mentioned above, the waveform is obtained from the change in the load value corresponding to the "bite", and the cohesiveness is the waveform area "A2" obtained by the "bite" action of the second bite, which is relative to the "bite" of the first bite. Calculate the ratio of the waveform area "A1" (ie A2/A1) obtained by the "biting" action. This ratio can also be described as the recovery degree of the sample thickness during the second bite after the first bite. The higher the cohesiveness, the less disperse the bottom skin, which can be said to be easier to swallow, and from the viewpoint that the resilience force transmits high elasticity to the teeth and the oral cavity, it means that the "springiness" is good.

In Fig. 11, the bar graph shows the cohesiveness, and the broken line graph shows the "springiness" of the sensory evaluation. As shown in Figures 10 and 11, regarding cohesiveness, when the weight ratio of starch is 0%, the result is the lowest compared to other cases. It is found that as the cohesion increases, the evaluation of elasticity is also improved. Regarding the elasticity, if you look at the graph that repeats the sensory evaluation and rheometer measurement results, the two are very consistent, but the grain flour: starch ratio of 8: 2 is slightly better than 9:1 (corresponding to request 2) . Also, from the 9:1 and 8:2 situations, it is known that the cohesion in the range of 5.5:4.5~2:8 has been greatly improved. (Refer to the corresponding request item 3)

<Results of physical property analysis on hardness>

Based on the above physical property analysis, the hardness of the dumpling wrapper was also analyzed. "Hardness" is the peak load value corresponding to the first bite. In FIG. 13, the bar graph shows the hardness value obtained by analysis, and the broken line graph shows the evaluation value of the sensory evaluation "hardness". Regarding the hardness, as shown in Figure 12 and Figure 13, the hardness physical property analysis value is higher than 50% when the starch weight ratio is 40%, and as the starch weight ratio increases, it can be roughly seen that the hardness value obtained from the analysis is also As it decreases, the "hardness" of sensory evaluation also tends to change and become "soft".

Regarding "hardness", as mentioned above, compared to the case of excessive softness, excessive hardness will cause problems. For example, from the viewpoint of bite force and swallowing of the elderly, softness is required. Or, like QQ sweets and soft sweets, when the bite force required for chewing is too large (high modulus of elasticity), it takes longer to reach the filling by chewing. Therefore, the hardness requirement is lower than 3.0. Grain flour: starch ratio 8:2 is closer to 3.0 than 9:1, and it can be described as soft, so it is better. In addition, the sensory evaluation exceeded 5:5, and a tendency to feel large softness was found until 4.5:5.5 to 3:7.

As shown in Fig. 14, according to the first embodiment, by setting the weight ratio of starch to the total weight of cereal flour and starch to be 10% to 80%, it is possible to provide both chewiness and elasticity during heating, and Easy to eat, the skin of frozen dumplings that is easy to swallow soft and smooth.

<Embodiment 2> Water addition rate limited <Outline of Embodiment 2>

The frozen dumpling wrapper of the second embodiment is based on the first embodiment, and by appropriately setting the water addition rate of the dumpling wrapper, it is possible to provide a frozen dumpling wrapper that satisfies both chewiness and elasticity. In addition, the manufacturing method is the same as that of Embodiment 1, so it will not be repeated.

<Embodiment 2 constitution description water addition rate>

The frozen boiled dumpling wrapper of this embodiment is set to 100% by weight of grain flour and starch and other powders, salt and other seasonings, and oil and other ingredients that make up the wrapper. The amount of water added is 28% to 36% by weight ( The same applies below). In addition, it is known that salt and other seasonings, oil and other trace additives, if they belong to the level of addition in the design of ordinary dumpling wrappers, will not affect the results of the experiment.

<Embodiment 2 Sensory Evaluation>

For the dumpling wrappers of this embodiment, the appropriate range of the water addition rate was determined, and the plural samples with different water addition rates were evaluated item by item by 5 reviewers for the predetermined evaluation items. Below, the results of the sensory evaluation are shown in Figures 15 to 17 according to the evaluation items. The evaluation items of the sensory evaluation are, for example, the chew resistance of the skin, the elasticity of the skin, and the hardness. In addition, this sample is an experiment result when the weight ratio of starch to the total weight of cereal flour and starch is set to 50%. However, if the weight ratio of cereal flour to starch is within the optimal range, approximately the same results can be obtained. The best weight ratio of cereal flour to starch is 55:45 to 40:60. According to the results of various experiments, every time the starch weight ratio increases by 5, it is just right if the water addition rate increases by about 0.5%.

In addition, the plural samples of the frozen dumpling skins of this embodiment used in the sensory evaluation are the comparative samples with the moisture ratio of 28%, the moisture ratio of 35%, and the moisture ratio of 36%, samples 13 to 15, and the moisture ratio of 27%. 16. A total of 4 samples. In each of Figures 15 to 17, sensory evaluations on these samples 13 to 16 are described. In addition, if the moisture content is 26%, the moisture is insufficient, and the skin will appear powdery at least partially, which hinders the moldability. In addition, when the moisture ratio is 37%, the moisture is excessive, and the skin will appear liquid at least partially, which hinders the moldability. Therefore, the moisture ratio of frozen dumplings must be set at 27%~36%.

As shown in Figure 1, regarding the chew resistance of the leather and the elasticity of the leather described later, the sensory evaluation system is set to 5 levels, respectively set to "5": very good, "4": good, and "3": normal , "2": slightly poor, "1": poor. The average value of the sensory evaluation is based on the range of "3.0" or more and "5.0" or less as appropriate.

<Sensory evaluation: chew resistance>

Regarding the sensory evaluation of the chew resistance, as shown in Fig. 15, it was found that the sensory evaluation of the chew resistance with a moisture ratio of 27% to 36% was "normal" or higher. That is, the water content of the dumpling wrapper is about 30% to about 40%, and the chewiness evaluation tends to be good.

<Sensory evaluation: elasticity>

Regarding the sensory evaluation of the elasticity, as shown in Fig. 16, the case of the sample 16 with a moisture content of 27% showed the lowest result compared to the other samples 13-15. In contrast, it is found that if the water content is 28% or more, the sensory evaluation of the elasticity is close to "good". In addition, as the water ratio gradually increases, the evaluation of elasticity tends to increase accordingly. It is known that the evaluation of the elasticity becomes good starting from around 35% for the special type.

<Sensory Evaluation: Hardness>

As shown in Figure 4A, the sensory evaluation of skin hardness is also divided into 5 stages, "5": very hard, "4": slightly hard, "3": normal, "2": slightly soft, and "1": Very soft. As in the first embodiment, the sensory evaluation average value is less than "3.0" as the appropriate range of the hardness item. All other evaluation values were judged to be inapplicable.

Regarding the sensory evaluation of the hardness, as shown in Fig. 17, the case of the sample 16 with a water content of 27% was the highest compared to the other samples 13 to 15, that is, the result showed a hard texture of chewy texture. On the other hand, if the water content is 28% or more, the hardness sensory evaluation is "normal". Especially in the range of 28%~36%, it is known that the softness evaluation is extremely high.

<Sensory Evaluation: Comprehensive>

As shown in Figure 18, when the chew resistance, elasticity, and softness of the dumpling wrappers were comprehensively judged based on the sensory evaluation, the water content was in the range of 28% to 36%, and the food texture showed good results. In addition, it was found that all the sensory evaluations were good near 35% of the water ratio, and the food texture was very good. Therefore, the moisture content of the frozen dumpling wrapper must be 28%~36%, and if the moisture content is around 35%, the formability is also good.

<Sensory evaluation verification by physical property measurement>

In the same manner as in the first embodiment, the parameter of the water addition rate was changed, the breaking load value was measured, and the physical property analysis was performed.

<About the verification of chew resistance, the determination of breaking load value and breaking strain rate>

Regarding the frozen dumpling wrappers with a limited water content ratio, the breaking load value measurement corresponding to the sensory evaluation was carried out under the same experimental environment as in the first embodiment.

In Fig. 20, the bar graph shows the breaking load value, and the broken line graph shows the sensory evaluation "chew resistance". As shown in Figure 19 and Figure 20, in the case of sample 16 with a moisture content of 27% and sample 14 with a 35% moisture content, the sensory evaluation of the chew resistance of the skin was good, and the corresponding breaking load value was measured to be lower than that of other samples. The value of 13, 15. In contrast, in the case of Sample 13 with a moisture content of 28% and Sample 15 with 36%, the sensory evaluation of the chew resistance of the skin was slightly lowered, which was close to normal, and the corresponding breaking load value was compared with other samples 14 and 16 Below, a higher value is measured. That is, according to FIG. 19 and FIG. 20, it is found that the breaking load value and the chew resistance have a correlation.

<Verification of elasticity and physical analysis of cohesion>

Regarding the frozen dumpling wrappers with a limited water ratio, physical property analysis corresponding to sensory evaluation was performed under the same experimental environment as in the first embodiment.

In Fig. 22, the bar graph shows the cohesiveness, and the broken line graph shows the "springiness" of sensory evaluation. As shown in Fig. 21 and Fig. 22, in the case of the sample 16 with a moisture content of 27%, the sensory evaluation of the skin elasticity was low, and the cohesiveness was the lowest compared with the other samples 13-15. On the other hand, if the moisture ratio is 28% or more, the sensory evaluation of the elasticity is greatly improved. As the moisture ratio gradually increases, it is found that the cohesiveness tends to increase accordingly. Especially when the water content is more than 35%, the elasticity and the corresponding cohesiveness have high values. That is, according to FIGS. 21 and 22, it is found that as the cohesion increases, the evaluation of the elasticity also improves.

<About the verification of hardness, physical property analysis>

Using the above physical property analysis, the hardness of the dumpling wrapper was analyzed. In FIG. 24, the bar graph shows the hardness value obtained by analysis, and the broken line graph shows the evaluation value of the sensory evaluation "hardness". Regarding the hardness, as shown in Figure 23 and Figure 24, in the case of sample 16 with a moisture content of 27%, the skin hardness is "hard" (that is, the sensory evaluation is low), and the hardness of the physical property analysis is compared with other samples 13-15. Under the circumstances, the hardest results are also presented. On the other hand, if the water content reaches 28% or more, the sensory evaluation of hardness is "normal", that is, the hardness tends to be the best. Especially when the water content is more than 35%, the hardness of the hardness sensor evaluation and the corresponding physical property analysis will decrease. That is, according to FIG. 23 and FIG. 24, it is found that the hardness of the physical properties is related to the hardness of the sensory evaluation.

As shown in FIG. 25, according to the second embodiment, by setting the moisture ratio to 28% to 36%, it is possible to provide that all elements including chew resistance, springiness, and hardness during heating are in an appropriate range, and The skin of frozen dumplings is endowed with softness that is easy to eat and can be swallowed, and the skin of frozen dumplings is smooth.

<Embodiment 3> Starch Limited <Outline of Embodiment 3>

The frozen dumpling wrapper of this third embodiment is based on Embodiment 1 or 2, and by appropriately setting the starch of the dumpling wrapper, a frozen dumpling wrapper that satisfies both chewiness and elasticity can be provided. In addition, the production method, the weight ratio of the starch to the total weight of the cereal flour and the starch, and the water ratio are the same as those in the above-mentioned embodiment, so they will not be described again.

<Embodiment 3 Composition Description Types of Starch>

In the frozen dumpling wrapper of this embodiment, rice starch, potato starch, cassava starch, or cassava processed starch is used as the starch system blended with cereal flour. Especially preferred is cassava starch or cassava processed starch. Except for the different types of starch, the samples used the same manufacturing steps as above (grain flour: starch weight ratio = 5:5, applying micro seasonings, stirring and mixing with a stirring and mixing device, and without fillings. Perform boiling treatment), and storage steps. However, the filling of the filling is omitted.

<Embodiment 3 Sensory Evaluation>

For the dumpling wrappers of this embodiment, the appropriate range of the water addition rate is fixed (within 32%±1%), and the plural samples with different starches are evaluated once each item by 5 reviewers for the predetermined evaluation items. Hereinafter, the results of the sensory evaluation are shown in Figs. 26-28 according to the evaluation items. The evaluation items of the sensory evaluation are, for example, the chew resistance of the skin, the elasticity of the skin, and the hardness. Regarding the bite-strength system, there were no problems with all types, and it was good.

In addition, the plural samples of the frozen dumpling skins of this embodiment used in the sensory evaluation are prepared: samples 12-15 blended with rice starch, potato starch, tapioca starch, and cassava processed starch, and blended with peas The comparative samples 16-18 of starch, corn starch, and sago starch, a total of 7 samples.

<Sensory evaluation: chew resistance>

Regarding the sensory evaluation of chewiness, as shown in Figure 26, it was found that samples 17 to 19 made by blending rice starch, potato starch, cassava starch and processed cassava starch, the sensory evaluation of chewiness reached "normal" "above. On the other hand, it was found that the sensory evaluation of the chew resistance of Comparative Example Samples 20 to 23 in which pea starch, corn starch, and sago starch were blended was "slightly poor" or "poor."

<Sensory evaluation: elasticity>

Regarding the sensory evaluation of the elasticity, as shown in Figure 27, it was found that samples 17 to 19 in which rice starch, potato starch, cassava starch and processed cassava starch were blended had sensory evaluation of "normal" or higher for the elasticity. . On the other hand, it was found that the sensory evaluation of pea starch, corn starch, and sago starch blended with Comparative Example Samples 20 to 23 was "slightly poor" or "not good".

<Sensory Evaluation: Hardness>

In Figure 28, the sensory evaluation of skin hardness is also divided into 5 stages, "5": very hard, "4": slightly hard, "3": normal, "2": slightly soft, and "1": very soft . That is, as described above, the sensory evaluation average value is the appropriate range of "3.0" or less as the initial hardness item.

Regarding the sensory evaluation of the hardness, as shown in Fig. 28, sample 21 blended with corn starch, sample 23 blended with rice starch, sample 18 blended with cassava starch, and sample 19 blended with cassava starch were suitable. The evaluation results of sample 20 blended with pea starch, sample 22 blended with sago starch, and sample 17 blended with potato starch showed lower results.

<Sensory Evaluation: Comprehensive>

As shown in Figure 29, based on the sensory evaluation, when the chew resistance, elasticity, and hardness (softness) of the dumpling skin were comprehensively judged, it was found that rice starch, potato starch, cassava starch, and cassava processed starch were blended The sensory evaluation of the elasticity of samples 17~19 is above "normal". On the other hand, it was found that the sensory evaluation of pea starch, corn starch, and sago starch blended with Comparative Example Samples 20 to 23 was "slightly poor" or "not good". In addition, it is known that the frozen dumpling skins blended with cassava starch and cassava processed starch have a good overall sensory evaluation and a very good food texture. Therefore, it is best to use rice starch, potato starch, cassava starch, and processed cassava starch for frozen dumpling wrappers. In addition, according to the hardness point of view discussed in the above embodiments 1 and 2, it is best to use cassava starch and processed cassava starch. . In addition, the following examples describe dumpling wrappers using tapioca starch.

<Embodiment 4> Trehalose Limited <Outline of Embodiment 4>

The frozen dumpling wrapper of this embodiment 4 is based on Embodiment 1 or 2. It is provided that trehalose is not added to the frozen dumpling wrapper or is added. By setting the trehalose in the dumpling wrapper to an appropriate range, It can satisfy both chewiness and elasticity, and can be shaped into frozen dumpling skins. In addition, the production method, the weight ratio of the starch to the total weight of the cereal flour and the starch, and the water ratio are the same as those in the above-mentioned embodiment, so they will not be described again.

<Embodiment 4 Composition Description Trehalose>

When describing the frozen dumpling wrapper of this embodiment, the case where the addition amount of trehalose is set to 15% or more will be described. For dumpling wrappers in this case, the weight ratio of grain flour to starch composed of claim 1 is grain flour 9: starch 1 to grain flour 2: starch 8, and the weight ratio of grain flour to starch composed of claim 2 is grain flour 8. ：The ratio of starch 2 to cereal powder 2: starch 8, the weight ratio of cereal powder to starch composed of claim 3 is cereal powder 5.5: starch 4.5 to cereal powder 2: the ratio of starch 8, and the ratio of cereal powder to starch composed of claim 4 The weight ratio is the ratio of grain flour 5.5: starch 4.5 to grain flour 4: starch 6, and the weight ratio of cereal flour to starch composed of claim 13 is the ratio of grain flour 6: starch 4 to grain flour 2: starch 8, etc., no matter what The ratios are all in the appropriate range of the cereal flour: starch of the above-mentioned embodiment 1, and the shape cannot be formed due to low cohesiveness and high brittleness. That is, it is quite difficult to make dumpling wrappers. When trehalose is not added, this tendency does not appear. That is, the added amount of trehalose in dumplings must be set lower than in the case of fried dumplings or other similar snacks that are not dumplings. That is, the amount of trehalose added at the time of dumplings is, for example, 0.2% or more and less than 3.0% in terms of weight% relative to the total weight of the raw materials when the raw materials are charged before kneading. In addition, it may not be trehalose, but any one or more of sugars such as disaccharides, trisaccharides, and tetrasaccharides. As mentioned above, from the viewpoint of imparting a proper texture to the dumpling wrapper, the dumpling wrapper system is to draw a clear line from the skins of snacks such as fried and heated, and deep-fried and heated. It is best to adopt a unique composition and manufacturing method. The trehalose should preferably contain 0.2% or more and 3.0% or less of the confectionery crust in terms of weight% relative to the total weight of the raw materials when the raw materials are added before kneading. The reason is that sugars have water-retaining properties until just before mixing. The moisture can be kept in the snack skins before conditioning. In addition, the sugar is more preferably 0.2% or more and 2.0% or less in terms of weight%. In addition, the sugar is added when necessary to ensure that the skin of the snacks can fully retain moisture at the stage after the packaging is opened at home. Therefore, if the weight% is less than 0.2%, this effect cannot be exhibited. Moreover, when it exceeds 3.0%, the evaluation value of hardness becomes very low. In addition, when 15% was added, it was confirmed that molding was difficult.

<Embodiment 4 Sensory Evaluation>

With the addition of trehalose, as mentioned above, regarding chew resistance, elasticity, and hardness, it is known that it will not affect the experimental results within the usual design range.

<Configuration of Sample 1 to Sample 13 used in Embodiment 1 to Embodiment 3> [Example 1] <Cereal flour: starch=9:1/sample 1>

The filling of the dumplings is a mixture of pork, chicken, fish paste, vegetables (Chinese cabbage, Chinese cabbage, scallion white ginger), sesame oil, and seasonings. It is wrapped with the frozen dumpling skin of the above-mentioned Embodiment 1 to prepare raw dumplings.

The weight ratio of wheat flour of grain flour is set to 59.4%, starch is set to 6.6% by weight (ie grain flour: starch = 9:1), water is set to 30% by weight, and the others contain sodium glutamate seasoning and salt And salad oil. Table salt is blended by mixing with wheat flour to promote gluten formation. If the salad oil is blended, the food will have a smooth texture, good melting, and a soft skin. Sodium glutamate seasoning may not be included. "Oil" is as long as food fats (for example: vegetable fats and animal fats made from plants and animals). For example: rapeseed oil, canola oil, soybean oil, salad oil, corn oil, Butter, sesame oil, linseed oil, olive oil, etc. The type of oil is particularly preferably rapeseed oil and salad oil.

The aforementioned dumpling wrapper is heated in hot water at 94°C to 99°C for 5 minutes, and then rapidly frozen (less than minus 30°C: 2 minutes or more) to become the frozen dumpling wrapper. In a state where the elastic component oozing out from the dumpling skin is locked by rapid freezing, the elastic component is frozen in a state where the elastic component is closely attached to the dumpling skin body.

As shown in Figure 30, Figures 2, 3, and 5, the frozen dumpling skin of Example 1 above is not "good" in terms of chewiness and elasticity, but it is "normal" or higher, and the hardness can be said to be "good". Exactly." That is, regardless of any evaluation item, it is covered in an appropriate range.

[Example 2] <Cereal flour: Starch=8:2/Sample 2>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 52.8%, and the weight ratio of starch is set to 13.2% (ie grain flour: starch=8:2). Other water, sodium glutamate seasoning, salt and salad oil are the same as in Example 1. . Like Example 1, it may not contain sodium glutamate.

As shown in Figure 30, Figures 2, 3, and 5, the frozen dumpling wrapper of Example 2 above, regardless of the chewiness and elasticity, is not "good", but it is also "normal" or higher, and the hardness is also close. "Just right." That is, regardless of any evaluation item, it is covered in an appropriate range.

[Example 3] <Cereal flour: Starch=6.5: 3.5/Sample 3>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 42.9%, and the weight ratio of starch is set to 23.1% (ie grain flour: starch = 6.5: 3.5). Other water, sodium glutamate seasoning, salt and salad oil are the same as in Example 1. . Like Example 1, it may not contain sodium glutamate.

As shown in Figure 30, Figures 2, 3, and 5, the frozen dumpling wrapper of Example 3 above, regardless of the chewiness and elasticity, is not "good", but it is also "normal" or higher, and the hardness is also close. "Just right." That is, regardless of any evaluation item, it is covered in an appropriate range.

[Example 4] <Cereal flour: Starch=6: 4/Sample 4>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 39.6%, and the weight ratio of starch is set to 26.4% (ie grain flour: starch=6:4). Other water, sodium glutamate seasoning, salt and salad oil are the same as in Example 1. . Like Example 1, it may not contain sodium glutamate.

As shown in Figure 30, Figures 2, 3, and 5, the frozen dumpling wrapper of Example 4 above has greatly improved chew resistance. Although the elasticity is not "good", it is also "normal" or higher, and the hardness is close. "Just right." That is, regardless of any evaluation item, it is covered in an appropriate range.

[Example 5] <Cereal flour: Starch=5.5:4.5/Sample 5>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 36.3%, and the weight ratio of starch is set to 29.7% (ie grain flour: starch=5.5:4.5). Other water, sodium glutamate seasoning, salt and salad oil are the same as in Example 1. . Like Example 1, it may not contain sodium glutamate.

As shown in Figure 30, Figures 2, 3 and 5, the frozen dumpling wrapper of Example 5 above has improved chew resistance and elasticity, both reaching the "good" evaluation, and the hardness is also close to "just right". That is, all evaluation items are good.

[Example 6] <Cereal flour: Starch=5: 5/Sample 6>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 33%, and the weight ratio of starch is set to 33% (ie grain flour: starch=5:5). Other water, sodium glutamate seasoning, salt and salad oil are the same as in Example 1. . In addition, as in Example 1, sodium glutamate may not be included.

As shown in Figure 30, Figures 2, 3 and 5, the frozen dumpling wrapper of Example 6 above has improved chew resistance and elasticity, and the chewi resistance has an evaluation value of "4.8" which is close to the "very good" evaluation. . Regarding hardness, it can be said to be "just right". That is, it can be said that any evaluation item covers an appropriate range, and all evaluation items are good.

[Example 7] <Cereal flour: Starch=4.5:5.5/Sample 7>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 29.7%, and the weight ratio of starch is set to 36.3% (ie grain flour: starch=4.5:5.5). Other water, sodium glutamate seasoning, salt and salad oil are the same as in Example 1. . In addition, as in Example 1, sodium glutamate may not be included.

As shown in Figure 30, Figures 2, 3, and 5, the frozen dumpling wrapper of Example 7 has improved chew resistance and elasticity, and the chew resistance has an evaluation value of "4.8" which is close to the "very good" evaluation. . Regarding the hardness, it can be said to be "slightly soft". That is, it can be said that any evaluation item covers an appropriate range, and all evaluation items are good.

[Example 8] <Cereal flour: Starch "4:6"/Sample 8>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 26.4%, the weight ratio of starch is set to 39.6% (ie grain flour: starch=4:6), other water, sodium glutamate seasoning, salt and salad oil are the same as in Example 1. . In addition, as in Example 1, sodium glutamate may not be included.

As shown in Figure 30, Figures 2, 3, and 5, the frozen dumpling wrapper of Example 8 above has improved chew resistance and elasticity, and the chew resistance has an evaluation value of "4.8" close to the "very good" evaluation. . Regarding the hardness of 1.8, it is approximately close to the evaluation of "slightly soft". That is, it can be said that any of the evaluation items falls within an appropriate range, and the chew resistance and springiness are both good.

[Example 9] <Cereal flour: Starch=3.5:6.5/Sample 9>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 23.1%, and the weight ratio of starch is set to 42.9% (ie grain flour: starch=3.5:6.5). Other water, sodium glutamate seasoning, salt and salad oil are the same as in Example 1. . In addition, as in Example 1, sodium glutamate may not be included.

As shown in Figure 30, Figures 2, 3 and 5, the frozen dumpling wrapper of Example 5 above has improved chew resistance and elasticity, and both chew resistance and elasticity have been evaluated as "very good". The evaluation value is "4.8". The hardness is close to "very soft" evaluation. That is, it can be said that any of the evaluation items falls within an appropriate range, and the chew resistance and springiness are both good.

[Example 10] <Cereal flour: starch=3:7/sample 10>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 19.8%, the weight ratio of starch is set to 46.2% (ie grain flour: starch=3:7), other water, sodium glutamate seasoning, salt and salad oil are the same as in Example 1. . In addition, as in Example 1, sodium glutamate may not be included.

As shown in Figure 30, Figures 2, 3, and 5, the frozen dumpling wrapper of Example 10 has improved chew resistance and elasticity, and both chew resistance and elasticity have been evaluated as "very good". The evaluation value is "4.8". The hardness is close to "very soft" evaluation. That is, it can be said that any of the evaluation items are within an appropriate range, and the chew resistance and elasticity are both good.

[Example 11] <Cereal flour: Starch=2: 8/Sample 11>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 13.2%, and the weight ratio of starch is set to 52.8% (ie grain flour: starch=2:8). Other water, sodium glutamate seasoning, salt and salad oil are the same as in Example 1. . In addition, as in Example 1, sodium glutamate may not be included.

As shown in Figure 30, Figures 2, 3, and 5, the frozen dumpling wrapper of Example 11 has improved chew resistance and elasticity, and both chew resistance and elasticity have the highest ratings of "very good". The value is "5.0". That is, the overall evaluation obtained the highest value regarding chew resistance and springiness. It is an evaluation that the hardness is close to "soft". Except for the hardness, it can be said to be covered in an appropriate range, and it is very good in terms of chew resistance and elasticity.

In addition, since cereal flour: starch = 1:9, the moldability of the dumpling wrapper may be hindered, so it is not included in the examples. The reason is that even though I tried to encrust the stuffing, the shape still collapsed.

[Example 12] <Moisture ratio=28%/sample 13>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 33%, starch is set to 33% by weight (that is, grain flour: starch=5:5), and the moisture ratio is set to 28%. The oil army is the same as in Example 1. In addition, as in Example 1, sodium glutamate may not be included.

As shown in Figs. 15-17, the frozen dumpling wrapper of the above-mentioned Example 12 is not "good" regardless of chewiness and elasticity, but it is also "normal" or higher, and the hardness is also close to "normal". That is, regardless of any evaluation item, it is covered in an appropriate range.

[Example 13] <Moisture ratio=35%/Sample 14>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 33%, starch is set to 33% by weight (that is, grain flour: starch=5:5), and the moisture ratio is set to 35%. The oil army is the same as in Example 1. In addition, as in Example 1, sodium glutamate may not be included.

As shown in Figs. 15-17, the skin of the frozen dumplings of the above-mentioned Example 13 has improved chew resistance and elasticity, and the highest evaluation value "4.2" is obtained for the chew resistance. The elasticity is also the highest evaluation value "4.0" as in Example 9 described below. Example 8 can be said that any evaluation item covers an appropriate range, and the chew resistance and elasticity are both good.

[Example 14] <Moisture ratio=36%/sample 15>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 33%, starch is set to 33% by weight (ie grain flour: starch=5:5), and the moisture ratio is set to 36%. The oil army is the same as in Example 1. In addition, as in Example 1, sodium glutamate may not be included.

As shown in Figures 4A to 6, the frozen dumpling wrapper of Example 14 has a greatly improved elasticity, and the highest evaluation value of "4.0" is obtained for the elasticity. Example 9 can be said that any evaluation item covers an appropriate range, and the chew resistance and elasticity are both good.

[Comparative Example 1] <Cereal flour: starch=10:0/sample 12>

Following the same procedure as in Example 1, boiled dumpling wrappers were prepared. The weight ratio of wheat flour of grain flour is set to 66%, and the weight ratio of starch is set to 0% (that is, grain flour: starch = 10:0). Other water, sodium glutamate seasoning, salt and salad oil are the same as in Example 1. . Like Example 1, it may not contain sodium glutamate.

As shown in Figs. 2, 3, and 5, the frozen dumpling wrapper of Comparative Example 1 has an evaluation value of "2.0" and "2.8" which can be described as "slightly inferior" in both chew resistance and elasticity. In terms of these, Comparative Example 1 shows a result that is difficult to say is included in an appropriate range.

For the case of steaming conditioning before freezing, and the case of using boiling water for conditioning, sensory evaluation and physical property measurement are compared with reference to FIG. 34. As shown in FIG. 34, for the sample 3 of grain flour 6.5: starch 3.5 and the sample 4 of grain flour 6: starch 4, sensory evaluation was performed on the condition of boiling and the condition of steaming. Figure 34 shows an overview of the system evaluation results.

As shown in Figure 34, the sample 3 of cereal powder 6.5: starch 3.5, when cooked in water, the chewiness is "4.0", the elasticity is "4.0", the bite is "4.0", and the hardness is "2.5". , All evaluations have obtained good results. In contrast, when the same product 3 is steamed, the chew resistance is "2.0", the elasticity is "3.0", the bite is "2.0", and the hardness is "4.0". Any of the evaluation items is compared with boiled water. The condition of the conditioning shows a situation where the evaluation value is greatly reduced.

Similarly, in the case of the sample 4 of cereal powder 6: starch 4, the chewy feel was "3.0", the elasticity was "4.0", the biting strength was "4.0", and the hardness was "2.8" when it was boiled. Good results were obtained in each evaluation. In contrast, when the same product 4 is steamed, the chew resistance is "1.0", the elasticity is "3.8", the biting strength is "2.0", the hardness is "4.0", and the chew resistance, biting strength, and hardness are obtained. The evaluation value of other items has been greatly reduced.

According to the above, in the sensory evaluation, the frozen dumpling wrapper of Embodiment 1 is also boiled and cooked, and can give a good taste. The reason is that the amount of heat imparted to the skin is larger than that of steaming, and it can also be considered that the amount of water supplied at the same time is larger. When heat and water are used to combine the protein contained in wheat flour and starch into higher-molecular organic matter, it is more convenient to use heat and water for a more abundant supply. Of course, the chewy feeling and elasticity are the food feeling produced by the conversion of protein to polymer. Therefore, the experiment was carried out only for cereal flour 6.5: starch 3.5 to cereal flour 6: starch 4, but it can be considered that almost all the composition ranges can show the same phenomenon.

Furthermore, there are provided frozen dumplings using the frozen dumpling skins described so far, and dumplings obtained by conditioning them. The manufacturing method of frozen dumplings is as described above. On the other hand, the preparation systems of the frozen dumplings include a method of heating the frozen dumplings in a microwave oven and a method of boiling them in boiling water. When boiling in boiling water, if a frozen dumpling is about 17~18 grams, take out the required amount of the frozen dumpling from the package and boil it in boiling hot water for about 5 minutes to get a delicious dumpling.

<Supplementary explanation about additional composition>

Based on the above-mentioned embodiment and further adopting an additional structure, delicious confectionery (special dumplings) can be easily provided at home.

<Additional composition 1>

That is, a kind of confectionery skin, which constitutes the skin of sealed packaged confectionery (including frozen dumplings), contains at least grain flour and sugar, and the weight of the moisture contained in the skin during the stage of opening and taking out for conditioning, etc. %, relative to the total weight of the leather, is 23% or more and 32% or less. In addition, if the water weight% of the skin constituting the confectionery at this stage is less than 23% and exceeds 32%, the result of poor food texture will be obtained.

The so-called "sealed packaging" refers to packaging in a state where the outside air and moisture hardly come in and out. Specifically, it uses metal laminate packaging, or uses a sufficiently thick plastic material (for example, a thickness of 0.1 mm or more) for packaging. More specifically, it is best that the moisture in the package leaks out of the outside air with a humidity of less than 20% within 100 hours, and the leakage degree is less than 0.1%. Because it is sealed, after purchasing the product, the state before conditioning will maintain the best relationship with moisture.

"Cereal flour" is the same as the above-mentioned embodiment. "Sugars" are best except for monosaccharides, and less carbohydrates. Specifically, it is preferably from the level of disaccharides to the level of pentasaccharides. The reason for containing sugars is that sugars have the property of encapsulating water and can prevent water from leaking out of the skin. Examples of sugars include trehalose, oligosaccharides, deoxy sugars, uronic sugars, amino sugars, lactones, sucrose, lactose, and maltose.

"Others" are best included in food fats. The category is as above. In addition, the others preferably contain starch derived from cereals. The starch system is as described above.

<water>

The key point about water is defined according to the sealed package of confectionery just after opening for conditioning. The key point for the moisture content of the snack wrappers is to meet the predetermined value range in the state just before conditioning. In this embodiment, the total weight of the skin of the confectionery immediately after opening is set to 23% or more and 32% or less in terms of weight %.

<Ingredients>

The ingredients are the same as the above embodiment.

<Additional composition 2> <Summary of Additional Configuration 2>

The confectionery skins of this composition are based on the additional composition 1. Any one or more of disaccharides, trisaccharides, and tetrasaccharides is based on the weight% of the total input raw materials when the raw materials are input before kneading. 0.2% or more and 3.0% or less. As mentioned above, sugars have the property of retaining moisture, and can retain moisture in the skin of snacks until just before conditioning. In addition, the sugar is more preferably 0.2% or more and 2.0% or less in terms of weight%. In addition, when the sugar is opened and packaged at home, it is necessary to ensure that the skin of the confectionery contains sufficient moisture before being added. Therefore, if the weight% is less than 0.2%, this effect will not be exhibited. In addition, for those exceeding 3.0%, the hardness evaluation value is very low. In addition, when 15% was added, it was confirmed that molding was difficult.

Since the water content changes during the manufacturing process of confectionery, the weight% does not mean the weight% immediately before opening. In addition, these saccharides may have only a single composition, or may be composed of plural kinds.

<Additional composition 3> <Summary of Additional Configuration 3>

This configuration is based on the additional configuration 1 and the additional configuration 2, and uses the skin of the above-mentioned snacks and is sealed and packaged. Suppose it is shipped in a sealed package state, displayed in the store in that state, purchased in a sealed state, stored at home in a sealed state, and opened and heated just before conditioning. The sealing system can seal a plurality of snacks as a whole, or seal each snack individually. The former is general. In addition, the container may be overlapped during sealing, and the container may be sheet-shaped (using a sheet bag shape) or plate-shaped. The plate is like a plastic container. In addition, a sheet-like object (in the form of a sheet bag) may be used, and a plastic material or the like may be used inside to form a tray, and the snacks may be arranged side by side on the tray. It’s best if the tray is not degraded due to the necessary heat treatment when the confectionery is produced in the factory. In addition, the tray should preferably be designed with recesses for storing confectionery one by one. It is best to configure as much as possible so that the confectionery does not come into contact with each other during the transportation, storage, and purchase stages.

<Additional composition 4> <Summary of Additional Configuration 4>

This configuration is based on the additional configuration 1 to the additional configuration 3, using the skin of the above-mentioned snacks, and sealed packaged frozen snacks. The use of freezing can set the expiration date to a longer period, which is more convenient. In addition, the freezing process may increase the moisture in the confectionery wrapper. This phenomenon is particularly caused by the rapid freezing immediately after the boiling treatment. The reason is that during the water heating process, the skins of the snacks absorb moisture, and the moisture is blocked in the skins due to rapid freezing before the waste heat is removed from the skins.

<Additional composition 5> <Summary of Additional Configuration 5>

This composition is based on the additional composition 4, and is characterized in that the confectionery is sealed and packaged. Thereby, the moisture fluctuation of the dumpling wrappers before opening can be suppressed. In addition, the definition of the sealed package is as described above. In addition, it is better to enclose a stable gas such as nitrogen in the sealed package.

<Additional composition 6> <Summary of Additional Configuration 6>

This composition is based on the additional composition 1~5. The manufacturing method of confectionery crust includes: increasing the moisture content in the crust by 0.1% or more and 1.0% or less by weight during freezing and heating. The moisture adjustment sub-step.

<Additional composition 7> <Summary of Additional Configuration 7>

This composition is based on the additional composition 6 or 7. The manufacturing method of the confectionery crust is to use the confectionery of the confectionery crust after freezing, and the confectionery is enclosed in an airtight container. The enclosure operation is performed in an environment with a higher temperature than the freezing environment, and the confectionery that is transported in the enclosure at a low temperature will then be frosted. The temperature of the confectionery reduced by the rapid freezing and the temperature difference between the ambient temperature of the sealed working chamber will change the degree of frosting. However, if it is designed to leave the rapid freezing chamber within 2 minutes and less than 10 minutes before the sealing operation is completed , If the temperature difference is above 40℃ and below 60℃ (the temperature of the sealed working room is above 0℃ and below 10℃), the snacks will be frosted moderately, which can provide proper moisture to the skin of the snacks when thawing. .

Claims (10)

A kind of frozen dumpling skin, which is used to make dumplings that are formed by enclosing the filling in high temperature water, boiled and heated, and then frozen to make frozen dumplings; it contains: cereal flour containing gluten; and starch, which It is any one or more of rice starch, potato starch, and tapioca starch; and the weight ratio of the above-mentioned cereal powder to the above-mentioned starch is the ratio of cereal powder 5.5: starch 4.5 to cereal powder 2: starch 8; in the above-mentioned cereal powder and the above-mentioned starch The weight ratio of the added water is 28% to 36% relative to the total weight; it further contains trehalose, which is a sugar, and the added amount of trehalose is based on the weight% of the total input raw materials when the raw materials are added before kneading. It is 0.2% or more and less than 3.0%. A kind of frozen dumpling skin, which is used to make dumplings that are formed by enclosing the filling in high temperature water, boiled and heated, and then frozen to make frozen dumplings; it contains: cereal flour containing gluten; and starch, which It is any one or more of rice starch, potato starch, and tapioca starch; and the weight ratio of the above-mentioned cereal powder to the above-mentioned starch is the ratio of cereal powder 5.5: starch 4.5 to cereal powder 4: starch 6; in the above-mentioned cereal powder and the above-mentioned starch The weight ratio of the added water is 28% to 36% relative to the total weight; it further contains trehalose, which is a sugar, and the added amount of trehalose is based on the weight% of the total input raw materials when the raw materials are added before kneading. It is 0.2% or more and less than 3.0%. Such as the skin of frozen dumplings of claim 1, wherein the above-mentioned grain flour is wheat flour. The frozen dumpling wrapper according to claim 1, wherein the starch contains processed starch. The skin of frozen dumplings according to claim 1, wherein the starch system contains starch derived from cassava. A kind of dumpling for freezing, which is composed of the skin and filling of frozen dumplings; the skin of the frozen dumplings is used to boil and heat the dumplings formed by enclosing the filling in high-temperature water and then freeze to make the frozen dumplings. Dumpling skins of dumplings, which contain: grain flour containing gluten; and starch, which is any one or more of rice starch, potato starch, and tapioca starch; and the weight ratio of the grain flour to the starch is grain flour 5.5 : The ratio of starch 4.5 to cereal powder 2: starch 8; the weight ratio of water added to the above-mentioned cereal powder and the above-mentioned starch is 28% to 36% relative to the total weight; further contains trehalose and seaweed which are sugars The amount of sugar added is 0.2% or more and less than 3.0% by weight relative to the total weight of the raw materials when the raw materials are added before mixing; the filling is used for boiling and heating in high-temperature water in the state wrapped in the above-mentioned skin It is then frozen to make frozen dumplings. A kind of dumpling for freezing, which is composed of the skin and filling of frozen dumplings; the skin of the frozen dumplings is used to boil and heat the dumplings formed by enclosing the filling in high-temperature water and then freeze to make the frozen dumplings. Dumpling skins of dumplings, which contain: grain flour containing gluten; and starch, which is any one or more of rice starch, potato starch, and tapioca starch; and the weight ratio of the grain flour to the starch is grain flour 5.5 : The ratio of starch 4.5 to cereal powder 4: starch 6; the weight ratio of water added to the above-mentioned cereal powder and the above-mentioned starch is 28% to 36% relative to the total weight; further contains trehalose and seaweed which are sugars The amount of sugar added is 0.2% or more and less than 3.0% by weight relative to the total weight of the raw materials when the raw materials are added before mixing; the filling is used for boiling and heating in high-temperature water in the state wrapped in the above-mentioned skin It is then frozen to make frozen dumplings. A method for manufacturing frozen dumplings, which is used to manufacture the frozen dumplings of claim 6 or 7, which includes the step of forming raw dumplings, which uses any one of the frozen dumplings of claim 1 to 5 The skin is wrapped in the filling and formed into raw dumplings; the boiling step is to boil the formed raw dumplings in high-temperature water to become heated dumplings; and the freezing step is to heat the dumplings. Frozen to form frozen dumplings. For example, the method for manufacturing frozen dumplings of claim 8, which further includes: a packaging step, which is to seal a plurality of frozen dumplings in a packaging bag; and a storage step, which is to pack the frozen dumplings, Keep in the freezer. The frozen dumpling wrapper according to any one of claims 1 to 5, which contains a gelatinized portion derived from contained starch.

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