WO2022163751A1

WO2022163751A1 - Frozen dumpling for frying and manufacturing method therefor, and coating forming composition

Info

Publication number: WO2022163751A1
Application number: PCT/JP2022/003077
Authority: WO
Inventors: 麻里子北河
Original assignee: 株式会社ニチレイフーズ
Priority date: 2021-01-28
Filing date: 2022-01-27
Publication date: 2022-08-04
Also published as: JPWO2022163751A1

Abstract

The present invention addresses the problem of providing a frozen dumpling for frying that utilizes a novel and new configuration and that enables preferable fry marks to be formed when frying the frozen dumpling. Provided is a frozen dumpling for frying that is obtained by causing a coating forming composition containing water, a grain, and a gelling agent to be adhered to the frozen dumpling.

Description

Frozen dumplings for baking and cooking, method for producing the same, and film-forming composition

Reference to Related Applications

This patent application claims priority based on Japanese Patent Application No. 2021-12181 filed on January 28, 2021, and the entire disclosure content in such earlier patent application is incorporated by reference. incorporated herein.

The present disclosure relates to frozen dumplings for baking and cooking, a method for producing the same, and a film-forming composition.

In recent years, there has been an increase in the number of individual meals, and the amount and timing that individuals want to eat is diversifying. Along with this, demand for individually packaged frozen gyoza products is increasing. Frozen dumplings sold in supermarkets are generally individual dumplings stored in plastic trays.

As frozen dumplings sold in supermarkets, it is disclosed that the dumplings are arranged on a tray, heated with steam, cooled to 10 ° C or less, poured into the blades only, and frozen together with the tray ( For example, see Patent Document 1). A plastic tray is used as the tray.

Patent No. 5005559

An object of one embodiment of the present disclosure is to provide frozen gyoza for baking that employs a novel configuration that has not existed in the past and that forms preferable grilled marks when the frozen gyoza is baked. An object of another embodiment of the present disclosure is to provide a film-forming composition that forms favorable grill marks when frozen food is baked.

One embodiment of the present disclosure provides frozen dumplings for baking, which are obtained by attaching a film-forming composition containing water, grains, and a gelling agent to frozen dumplings. Another embodiment of the present disclosure provides a film-forming composition for use in baking frozen foods, comprising water, grain, and a gelling agent.

According to one embodiment of the present disclosure, since a novel configuration is adopted in which the film-forming composition is attached to frozen dumplings, preferable grilled marks can be formed when the dumplings are baked. According to another embodiment of the present disclosure, there is provided a film-forming composition that forms favorable grill marks when frozen food is baked.

FIG. 1 is a photograph of frozen dumplings for baking cooking according to an embodiment of the present disclosure and conventional frozen dumplings left at room temperature for 60 minutes. In the frozen dumplings for baking cooking according to one embodiment of the present disclosure, almost no detachment of the melted film-forming composition can be observed. On the other hand, it is possible to observe the detachment of the melted deposits from the conventional frozen dumplings. FIG. 2 is a photograph of cut surfaces obtained by cutting a frozen dumpling for baking cooking according to an embodiment of the present disclosure and a conventional frozen dumpling. In the frozen gyoza for baking cooking of one embodiment of the present disclosure, the boundary between the gyoza noodle skin and the film can be observed, whereas in the frozen gyoza of the conventional product, the film-forming composition cannot be observed. FIG. 3 is a photograph of the baked surface of the frozen gyoza dumplings for baking and cooking produced in the example after being heated in a frying pan. From FIG. 3, it can be observed that favorable grilled marks are formed in all dumplings. FIG. 4 is a photograph of the baked surface of the frozen gyoza produced in Comparative Example after being heated in a frying pan. From FIG. 4, it can be observed that the gyoza produced in the comparative example did not have desirable grilled marks. FIG. 5 is a production flow showing an embodiment of a method for producing frozen dumplings for baking. FIG. 6 is a production flow showing another embodiment of the method for producing frozen dumplings for baking. FIG. 7 is a production flow showing another embodiment of the method for producing frozen dumplings for baking. FIG. 8 is a production flow of frozen dumplings for baking or frozen dumplings of Examples and Comparative Examples.

Specific description of the invention

[Frozen dumplings for baking]
One embodiment of a frozen dumpling for baking is formed by attaching a film-forming composition comprising water, grains, and a gelling agent to at least a portion of the noodle skin, which is the outer surface of the frozen dumpling. The film-forming composition may adhere to the baked surface, or may adhere to portions other than the baked surface. When cooked at a store or at home, the film-forming composition should be melted and on the baking surface. Just do it.
In this specification, "frozen gyoza" refers to gyoza to which the coating-forming composition has not adhered. That is, "frozen gyoza" can also be said to be frozen gyoza, but differs from frozen gyoza for baking cooking in that the film-forming composition is not adhered.

In Patent Document 1, the plastic tray has a role as a tray for the aqueous solution. By the way, since waste plastics lead to environmental destruction, efforts are being made all over the world to reduce the consumption of plastics or to replace them. When frozen gyoza dumplings to which the aqueous solution adheres are produced without using a plastic tray, it is difficult to adhere a certain amount of the aqueous solution to the frozen gyoza dumplings in the prior art because they fall off before the aqueous solution adheres. Moreover, the adhering aqueous solution may be biased toward the bottom. Furthermore, if the temperature of the frozen gyoza rises during transportation of the product, the aqueous solution may fall off.
Therefore, when frozen dumplings are produced by adhering the aqueous solution without using a plastic tray, the following problems may occur. That is, when the dumplings are baked, the water solution is dropped off, so there is a possibility that desirable grilled marks may not be formed. In addition, the adhered aqueous solution may be concentrated on the bottom, softening the skin on the bottom and making it easier to tear.

In one embodiment of the frozen dumplings for baking, when the film-forming composition is applied to the frozen dumplings like glazing, the film-forming composition in contact with the frozen surface of the dumplings quickly forms a film. Therefore, this embodiment can meter the film-forming composition without using a tray. This embodiment can also reduce bottom bias of the deposited film-forming composition. Therefore, this one embodiment can stably form desirable grilled marks when baking gyoza, and can reduce the risk of the gyoza skin becoming soft and easily torn.
As used herein, the term “glazing” refers to a process of applying a thin film of ice to frozen food.

In addition, in one embodiment of frozen gyoza for baking cooking, since the film-forming composition is attached to at least a part of the noodle skin of the frozen gyoza, oil or water is used when cooking with a heating cooker such as a frying pan. You don't have to.
Further, in one embodiment of the frozen dumplings for baking, the frozen dumplings for baking need not be individually packaged in plastic trays. Therefore, this embodiment is also advantageous in that it can be individually packaged to meet the needs of consumers, who tend to eat more individually, such as the amount and timing that each individual wants to eat.
In addition, in one embodiment of frozen dumplings for baking cooking, when the frozen dumplings are heated in a frying pan, the film-forming composition attached to at least a part of the noodle skin may be melted to form dumpling wings. You don't have to. The formation of dumpling wings can be designed according to the amount of film-forming composition applied.

As shown in FIG. 1, in one embodiment of the frozen dumplings for baking, almost no detachment of the melted film-forming composition is observed even after standing at room temperature for 60 minutes. Therefore, the frozen dumplings for baking can suppress the detachment of the film-forming composition that has adhered, and even if the temperature of the frozen dumplings rises, it is advantageous in suppressing the detachment of the film-forming composition that has adhered. is. In one embodiment of the frozen dumplings for baking, the film-forming composition adhered to the frozen dumplings can be suppressed from being detached when the frozen dumplings are left at room temperature for 60 minutes. As a result of the addition of the gel, the gel structure became difficult to melt. On the other hand, when the conventional frozen gyoza was left at room temperature for 60 minutes, it was confirmed that the melted adhering matter was removed.
Further, as shown in FIG. 2, in one embodiment of the frozen gyoza for baking, if a cross section of the frozen gyoza is observed, the boundary between the noodle skin and the film of the gyoza can be observed. Since the film has a higher water content than the noodle skin, the film has a sense of transparency. On the other hand, conventional frozen dumplings do not have the film-forming composition of one embodiment, so the film-forming composition cannot be observed.

Adhesion of the film-forming composition to the frozen dumplings can be judged based on the following three points. The first point is that when the frozen gyoza is left at room temperature of 20° C. for 15 minutes, almost no detachment of the melted adhering substances can be confirmed. The second point is that when observing the cross section of the frozen gyoza, the boundary between the gyoza noodle skin and the translucent film can be observed. The third point is that the presence of the gelling agent can be confirmed by analyzing the deposits on the frozen gyoza. More specifically, it is essential to be able to confirm the presence of a gelling agent, and almost no detachment of melted deposits can be confirmed, or the boundary between the gyoza noodle skin and the transparent film can be observed. In this case, the frozen dumplings are regarded as frozen dumplings for baking, in which the film-forming composition is adhered to the frozen dumplings.
The presence or absence of a gelling agent can be guessed from the description of the ingredients, since the gelling agent is usually listed on the bag or the like as a food additive. In order to determine the presence or absence of a gelling agent in detail, the surface of dumplings is scraped off and analyzed.

One embodiment of the frozen dumplings for baking and cooking comprises a filling, a noodle skin enclosing the filling, and a film-forming composition adhered to at least a portion of the noodle skin.
The film-forming composition may adhere to at least a portion of the frozen dumpling skin, may adhere to a surface other than the grilled surface, may adhere to the entire grilled surface, or may adhere to the entire frozen dumpling. may

Anything that is commonly used as a gyoza filling can be used as the filling. For example, ingredients include meat such as beef, pork, chicken and fish; vegetables such as chives, onions, cabbage, ginger, garlic and Chinese cabbage; seasonings such as salt, pepper, sugar, sake and soy sauce; Fats such as fat, lard, soybean oil, rapeseed oil and sesame oil can be mentioned. In addition, the ingredients may appropriately contain additives such as vegetable proteins, starches, emulsifiers, and the like. Since the ingredients are stirred and mixed to form a dough and then wrapped in the noodle wrapper, the meat is preferably minced meat or shredded meat, and the vegetables are preferably shredded.

Any noodle skin that is generally used for gyoza dumplings may be used as the noodle skin. For example, noodle skins are made by adding water and salt to a raw material whose main ingredient is wheat flour, kneading the dough, rolling and maturing the resulting dough repeatedly to make it into a thin sheet, and then punching it into a predetermined shape. and manufactured by The noodle skin may be a sheet containing grain flour other than wheat flour, such as rice flour or buckwheat flour, as a raw material, or may be a sheet containing starches, quality improvers, etc. as auxiliary raw materials. Also, the thickness of the gyoza noodle skin is preferably about 0.2 to 2 mm, for example.

The film-forming composition contains at least water, grains, and a gelling agent. Applicants have determined that the film-forming composition preferably further comprises starch, as it provides favorable brown marks.

The lower limit of the water content in the film-forming composition is preferably 50 from the viewpoint of preventing the film-forming composition from solidifying before adhering to the frozen dumplings and preventing the edges of the joints of the skin from becoming hard. % by weight or more, more preferably 60% by weight or more, and even more preferably 70% by weight or more. The upper limit of the water content is appropriately determined according to the content of other components constituting the film-forming composition.

Cereals in the film-forming composition include, for example, wheat, rice, corn, barley, rye, buckwheat, soybeans, adzuki beans, millet, millet, and millet. Among them, wheat flour is preferable for the cereal because its flavor and browning color are preferable, and because it reduces the sense of incongruity in flavor that occurs between the noodle skin and the noodle skin whose main component is wheat flour.
In addition, cereals may be used individually by 1 type, and may be used in combination of 2 or more types.

From the viewpoint of preventing the film-forming composition from solidifying before adhering to frozen dumplings and preventing the ears of the skin joint from becoming hard, the upper limit of the grain content in the film-forming composition is preferably 20. % by weight or less, more preferably 15% by weight or less, and even more preferably 10% by weight or less. The lower limit of the cereal content is appropriately determined according to the content of other components constituting the film-forming composition, but the applicant has confirmed that, as an example, it is preferable that the content be 3.5% by weight or more. .

Starches in the film-forming composition include, for example, tuber starches (potato starch, tapioca starch, etc.), cereal starches (wheat starch, waxy corn starch, corn starch, rice starch, etc.), legume starches (pea starch, broad bean starch, kidney bean starch, etc.).
Modified starch may also be used as the starch. Modified starches include, for example, chemically modified modified starches such as hydroxypropylated phosphoric acid cross-linked, hydroxypropylated and acetylated. Another example of modified starch is raw starch that has been dry heat treated, ie, heat treated at low moisture and high temperature.
In addition, starch may be used individually by 1 type, and may be used in combination of 2 or more types.

From the viewpoint of preventing the film-forming composition from solidifying before adhering to frozen dumplings and preventing the ears of the skin joint from becoming hard, the upper limit of the total content of starch and grains in the film-forming composition is , preferably 20% by weight or less, more preferably 15% by weight or less, and even more preferably 10% by weight or less. The lower limit of the total content of starch and grains is appropriately determined according to the content of other components constituting the film-forming composition. Confirmed.

Gelling agents in film-forming compositions include, for example, gelatin, carrageenan, locust bean gum, gellan gum, pectin, tara gum, tamarind seed gum, agar, and glucomannan. Among them, gelatin and carrageenan are more preferable because of their relatively low melting temperatures.
Moreover, the gelling agent preferably melts at 40° C. or lower from the viewpoint of meltability in the mouth.
In addition, a gelling agent may be used individually by 1 type, and may be used in combination of 2 or more types.

From the viewpoint of preventing the film-forming composition from solidifying before adhering to frozen dumplings and preventing the edges of the joints of the skin from becoming hard, the upper limit of the content of the gelling agent in the film-forming composition is preferably is 5% by weight or less, more preferably 2% by weight or less, and even more preferably 1% by weight or less. The lower limit of the content of the gelling agent is appropriately determined according to the content of other components constituting the film-forming composition. ing.

The film-forming composition may contain additives such as thickeners, proteins, emulsifiers, sugars, polysaccharides such as dextrin, oils and fats, and seasonings, as long as they do not inhibit the effects.
Thickeners include, for example, xanthan gum, guar gum, alginic acid, carboxymethylcellulose.
Proteins include, for example, animal proteins such as animal collagen, whey protein, casein and egg white; vegetable proteins such as soybean protein and wheat protein.
Examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, soybean lecithin, enzymatically degraded soybean lecithin, hydrogenated soybean lecithin, egg yolk lecithin, hydrogenated phospholipids, milk-derived phospholipids, lysolecithin, phosphatidylcholine, and phosphatidylserine.
Fats and oils include, for example, liquid and solid oils such as soybean refined oil, rapeseed oil, palm oil, rice bran oil and lard, and processed oils and fats such as margarine, fat spread and oil powder.

The film-forming composition functions as, for example, a grill-marking composition, a gyoza wings-forming composition, and a glaze composition. Since the film-forming composition can be adhered in a fixed amount, it is possible to stably form favorable grilled marks when baking dumplings. Therefore, it can be advantageously used as a scorch-forming composition.
From the viewpoint of storage stability after preparation of the film-forming composition, the film-forming composition is preferably an emulsion.

From the viewpoint of forming favorable grilled marks, the coating amount of the film-forming composition is preferably 9.8% by weight or more with respect to frozen dumplings, as shown in Example 9 below. As used herein, the term "frozen dumplings" refers to dumplings prior to application of the film-forming composition.
From the viewpoint of forming preferable grilled marks, the coating amount of the film-forming composition is preferably 8.9% by weight or more with respect to the frozen dumplings for baking to which the coating-forming composition is attached. The coating amount of the film-forming composition is 8.9% by weight with respect to the frozen dumplings for baking to which the coating-forming composition is attached, because the coating amount of the coating-forming composition is 9% with respect to the frozen dumplings in the previous paragraph. .8% by weight.

The amount of the film-forming composition attached is preferably 25% by weight or more, preferably 30% by weight, based on the frozen dumplings, from the viewpoint of forming preferable grilled marks and preventing the noodle skin of baked dumplings from becoming hard. The above is more preferable. As used herein, the term "frozen dumplings" refers to dumplings prior to application of the film-forming composition.
The coating amount of the film-forming composition is 20% for frozen dumplings for baking to which the film-forming composition is attached, from the viewpoint of forming preferable grilled marks and preventing the noodle skin of baked dumplings from becoming hard. % by weight or more is preferable, and 23% by weight or more is more preferable. The adherence amount of the film-forming composition is 20% by weight with respect to the frozen dumplings for baking to which the film-forming composition is adhered means that the adherence amount of the film-forming composition is 25% by weight relative to the frozen dumplings in the previous stage. means that The amount of the film-forming composition attached to the frozen dumplings for baking to which the film-forming composition is attached is 23% by weight, which means that the amount of the film-forming composition attached to the frozen dumplings in the previous step is 30% by weight. means that

Another embodiment of the frozen gyoza for baking cooking includes a filling, a noodle skin encasing the filling, a film-forming composition adhered to at least a part of the noodle skin, and a bonding portion between the noodle skins of the gyoza. and an adhering water retention agent. The water retention agent adheres to the gyoza after freezing.
When the film-forming composition is attached only to the grilled surface of frozen gyoza, the adhesive portion between the noodle skins of the gyoza may become hard during heating with a cooking utensil such as a frying pan. In another embodiment of the frozen gyoza for baking cooking, the water retention agent is attached to the adhesion part between the noodle skins of the gyoza. This is advantageous in that it is possible to prevent hardening of the adhesive portions of the gyoza noodle skins during heating with a cooking utensil such as a heat cooker. Examples of water retention agents include an aqueous solution obtained by mixing thickening polysaccharide such as xanthan gum with water, and an emulsion obtained by mixing water and oil.

[Method for producing frozen dumplings for baking]
One embodiment of the method for producing frozen dumplings for baking cooking includes a preparation step of preparing frozen dumplings, and a film-forming composition containing water, grains, and a gelling agent, which is attached to at least a part of the noodle skin. process.
The "preparation process" here may be a process of forming and freezing dumplings, a process of purchasing and freezing formed dumplings, or a process of purchasing frozen dumplings. There may be.

One embodiment of the manufacturing method attaches the film-forming composition to the frozen dumplings, like glazing, so that the film-forming composition in contact with the frozen surface of the dumplings quickly forms a film. Thus, this one embodiment is capable of metered deposition of the film-forming composition. This embodiment can also prevent the film-forming composition from bottoming out and falling off.
Further, this embodiment eliminates the need to use a tray as a receptacle for the film-forming composition as the film-forming composition in contact with the frozen surface of the dumplings quickly forms a film.

An embodiment of the method for producing frozen dumplings for baking cooking preferably includes a step of further freezing the dumplings obtained in the adhering step. According to this preferred embodiment, the freezing treatment is carried out in two steps before and after the film-forming composition is applied. According to this preferred aspect, the film-forming composition is further frozen after being applied, so that the time required for the film-forming composition to form a film can be further shortened. Therefore, when a large amount of the film-forming composition is applied, it is possible to reduce the amount of the film-forming composition falling off from the adhesion portion between the noodle skins of the gyoza dumplings, thereby ensuring the adhesion amount of the adhesion portion. Therefore, it is possible to prevent the adhesive portion from hardening during heating with a cooking utensil such as a frying pan. In addition, the amount of film-forming composition adhering to the flow path of a conveyor or the like can also be reduced.

An example of an embodiment of a method for producing frozen dumplings for baking will be described below.
To prepare the frozen dumplings prior to application of the film-forming composition, the dumplings are shaped and frozen. Preparation can be performed, for example, as follows. Cut meats and vegetables used as gyoza fillings are stirred and mixed with a mixer or the like to prepare fillings. Seasonings such as sesame oil and sugar may be added during stirring and mixing. Next, the prepared filling is wrapped with a noodle skin and formed into a dumpling shape. The shaped gyoza may be frozen after being steamed, or may be frozen as it is. The freezing temperature is preferably a temperature at which the surface temperature of dumplings is −1° C. or lower, more preferably a temperature at which −5° C. or lower.

Next, a separately prepared film-forming composition is attached to at least a portion of the frozen gyoza noodle skin. The adhesion means is, for example, an immersion method in which the frozen dumplings are submerged in the film-forming composition stored in the tank, a shower method in which the film-forming composition stored in the tank is applied to the frozen dumpling skin, and a film-forming composition is frozen. There is a spray type that sprays on the noodle skin of gyoza dumplings. In addition, the film-forming composition may be applied to the frozen gyoza noodle skin with a brush, or may be dropped onto the frozen gyoza noodle skin. With the attachment means described above, the trays used in the prior art can be dispensed with. These adhesion means may be carried out singly or in combination of two or more.
In addition, when the film-forming composition and the water-retaining agent are attached to the frozen dumplings for baking, for example, after spraying the water-retaining agent on the ears of the dumplings, the film-forming composition stored in the container is applied to the grilled surface of the dumplings. It can be done by immersion.

After the film-forming composition is adhered to at least part of the frozen gyoza noodle skin, it is cooled or frozen. The cooling temperature is preferably -5° C. or lower, for example. The freezing temperature is preferably, for example, a temperature at which the surface temperature of dumplings is −18° C. or lower. By weighing the cooled or frozen gyoza and packaging the conforming product, it can be shipped as a commercial product.

FIG. 5 is a production flow showing one embodiment (hereinafter referred to as "one embodiment") of the method for producing frozen dumplings for baking, but the order of steps is not limited to the order of FIG. Therefore, the scope of rights is not limited to the order of steps in FIG. Although not illustrated, in one aspect, first, molded dumplings are prepared. Next, in one aspect, the shaped dumplings are placed on a tray and steamed. In FIG. 5, the shaped dumplings are placed on a tray, but the use of a tray is not essential. For example, the shaped dumplings may be placed on a flow path such as a conveyor. Also, in FIG. 5, the dumplings placed on the tray are steamed, but the steamed dumplings may be placed on the tray. In one aspect, after the dumplings are primarily frozen, the coating-forming composition is applied and adhered. Thereafter, in one aspect, the dumplings to which the film-forming composition has been adhered are secondarily frozen and then packaged. When the dumplings are arranged on the tray, although not shown, the dumplings may be wrapped after being taken out from the tray. Furthermore, in FIG. 5, the dumplings coated with the film-forming composition are secondary-frozen, but the dumplings do not have to be secondary-frozen as long as the film-forming composition forms a film.

Another embodiment of the method for producing frozen dumplings for baking is filling a tray with a portion of a coating-forming composition containing water, grains, and a gelling agent, and placing the shaped dumplings on the tray to form a coating. a first attaching step of attaching a portion of the forming composition; a first freezing step of freezing the dumplings to which a portion of the film forming composition has been attached in the first attaching step; and a second attachment step of attaching a portion (preferably the remainder) to the gyoza obtained in the first freezing step.

Another embodiment of the method for producing frozen gyoza for baking cooking includes a first attachment step of attaching a part of the film-forming composition containing water, grains, and a gelling agent to the gyoza after molding; A first freezing step of freezing the dumplings to which a part of the film-forming composition is attached in the adhesion step of , and another part (preferably the remainder) of the film-forming composition is transferred to the dumplings obtained in the first freezing step and a second attaching step of attaching to.

Another embodiment of the method for producing frozen dumplings for baking includes the steps of placing the shaped dumplings on a tray, and placing a portion of the film-forming composition containing water, grains, and a gelling agent on the tray. A first attaching step of attaching to dumplings, a first freezing step of freezing dumplings to which a part of the film-forming composition is attached in the first attaching step, and another part of the film-forming composition (preferably a second attaching step of attaching the remainder) to the gyoza obtained in the first freezing step.

According to another embodiment of the method for producing frozen gyoza for baking, the film-forming composition is applied to the gyoza separately before and after freezing, so the amount of the film-forming composition to be applied after freezing can be reduced. Therefore, when a large amount of the film-forming composition is applied, it is advantageous in that the time required for the film-forming composition to form a film can be further shortened. It is also advantageous in that the amount of the film-forming composition applied can be easily adjusted according to the thickness of the gyoza wrapper.
In another embodiment of the manufacturing method, the ratio of the amount of the film-forming composition that adheres in the first adhesion step to the amount of the film-forming composition that adheres in the second adhesion step is It can be adjusted according to the thickness and the like.

Another embodiment of the method for producing frozen dumplings for baking cooking preferably includes a second freezing step of freezing the dumplings to which another part of the coating-forming composition has been adhered in the second attaching step. According to this preferred embodiment, the freezing treatment is carried out in two steps before and after the film-forming composition is applied in the second application step. According to this preferred aspect, the dumplings are frozen after another portion of the film-forming composition has been applied, so the time until the film-forming composition forms a film can be further shortened. Therefore, when a large amount of the film-forming composition is applied, it is possible to reduce the amount of the film-forming composition falling off from the adhesion portion between the noodle skins of the gyoza dumplings, thereby ensuring the adhesion amount of the adhesion portion. Therefore, it is possible to reduce the hardening of the adhesive portion when heated by a cooking utensil such as a frying pan. In addition, the amount of film-forming composition adhering to the flow path of a conveyor or the like can also be reduced.

FIG. 6 is a production flow showing another embodiment of the method for producing frozen dumplings for baking (hereinafter referred to as "another embodiment"), but the order of steps is not limited to the order of FIG. Therefore, the scope of rights is not limited to the order of steps in FIG. Although not shown, in another aspect, first, shaped dumplings are prepared. In another embodiment, half (part) of the film-forming composition is then filled into a tray and the shaped dumplings are placed on the tray. In FIG. 6, the tray is filled with half the amount of the film-forming composition, but the amount of the film-forming composition filled in the tray is not limited to half and may be changed. Then, in another embodiment, the dumplings are steamed, primarily frozen, and then half (another portion) of the film-forming composition is applied to adhere to the dumplings. In FIG. 6, after filling the tray with the film-forming composition, the dumplings are placed on the tray and steamed. May be placed in a tray. Also, in FIG. 6, half of the film-forming composition is applied to the gyoza, but the amount of the film-forming composition to be applied to the gyoza is changed according to the amount of the film-forming composition filled in the tray. Thereafter, in another embodiment, the dumplings to which the film-forming composition has been adhered are secondarily frozen and then packaged. Although not shown, the dumplings may be wrapped after being taken out from the tray. In FIG. 6, the gyoza coated with the film-forming composition is secondary-frozen, but as long as the film-forming composition forms a film, the gyoza may not be secondary-frozen.

FIG. 7 is a production flow showing another embodiment of the method for producing frozen dumplings for baking (hereinafter referred to as "further embodiment"), but the order of steps is limited to the order shown in FIG. Therefore, the scope of rights is not limited to the order of steps in FIG. Although not shown, in yet another aspect, first, shaped dumplings are prepared. In yet another aspect, the shaped dumplings are then placed on a tray and steamed. In FIG. 7, the dumplings placed on the tray are steamed, but the steamed dumplings may be placed on the tray. Then, in still another embodiment, half (part) of the film-forming composition is applied to the gyoza to adhere to it, and then the gyoza is primarily frozen. In FIG. 7, half the amount of the film-forming composition is applied to the gyoza, but the amount of the film-forming composition to be applied to the gyoza is not limited to half and may be changed. In yet another aspect, half (another portion) of the film-forming composition is applied to the primarily frozen gyoza and adhered thereto. In FIG. 7, half of the film-forming composition is applied to the gyoza, but the amount of the film-forming composition applied to the gyoza after primary freezing is changed according to the amount of the film-forming composition applied to the gyoza before primary freezing. Thereafter, in still another aspect, the dumplings are packaged after secondary freezing. Note that the dumplings may be wrapped after being taken out from the tray. In FIG. 7, the gyoza coated with the film-forming composition is secondary frozen, but as long as the film-forming composition forms a film, the gyoza may not be secondary frozen.

[Film-forming composition]
One embodiment of a film-forming composition comprises water, grain, and a gelling agent and is used in baked frozen foods.
Since the details of each component of the film-forming composition are as described above, an example of the method for preparing the film-forming composition will be described. An aqueous solution of a gelling agent pre-dissolved in water is charged into a stirrer such as a mixer charged with water. The film-forming composition can then be prepared by adding more grains and optionally starch and stirring. The prepared film-forming composition may be used after being heated from the viewpoint of sterilization.

When the film-forming composition is an emulsion, emulsification is preferably carried out before adding the gelling agent. Emulsification can be carried out by gradually adding additives such as proteins, lecithin, fats and oils to a stirrer charged with water and stirring. When a plurality of gelling agents are used, all the gelling agents may be dissolved in water in advance and added. For example, cereals and starches may be introduced at the same time.

Frozen foods include, for example, frozen dumplings, frozen hamburgers, frozen meatballs, frozen pizza, frozen meat buns, frozen dumplings, frozen dumplings, frozen minced meat cutlets, frozen cabbage rolls, frozen okonomiyaki, frozen fried chicken, frozen croquettes, frozen tai Yaki, frozen fried rice, and frozen fried rice balls. Among them, frozen dumplings are preferable as the frozen food.

Further, according to one aspect of the present disclosure, the following [1] to [24] are provided.
[1] Frozen dumplings for baking, comprising a film-forming composition containing water, grains, and a gelling agent attached to frozen dumplings.
[2] The adhesion amount of the film-forming composition is 9.8% by weight or more with respect to the frozen dumplings, or the adhesion amount of the film-forming composition adheres the film-forming composition The frozen gyoza for baking according to [1], which is 8.9% by weight or more relative to the frozen gyoza for baking.
[3] The adhesion amount of the film-forming composition is 25% by weight or more with respect to the frozen dumplings, or the adhesion amount of the film-forming composition is baking cooking in which the film-forming composition is adhered The frozen gyoza for baking according to [1], which is 20% by weight or more relative to the frozen gyoza for cooking.
[4] The frozen gyoza for baking cooking according to any one of [1] to [3], wherein the gelling agent melts at 40°C or lower.
[5] The frozen dumplings for baking according to any one of [1] to [4], wherein the gelling agent is gelatin or carrageenan.
[6] The water content is 50% by weight or more, the gelling agent content is 5% by weight or less, and the grain content is 20% by weight or less, based on the film-forming composition. The frozen dumpling for baking cooking according to any one of [1] to [5].
[7] The film-forming composition further contains starch, the water content is 50% by weight or more, and the gelling agent content is 5% by weight or less, based on the film-forming composition. The frozen dumpling for baking cooking according to any one of [1] to [5], wherein the total content of the grains and the starch is 20% by weight or less.
[8] The frozen gyoza dumplings for baking according to any one of [1] to [7], in which a water retention agent is attached to the bonded portions of the noodle skins.
[9] The frozen gyoza dumplings for baking according to any one of [1] to [8], wherein the film-forming composition is a composition for forming grilled marks.
[10] The frozen dumplings for baking according to any one of [1] to [9], wherein the film-forming composition is an emulsion.
[11] The frozen gyoza for baking according to any one of [1] to [10], wherein the coating-forming composition is applied to the frozen gyoza by glazing.
[12] A method for producing frozen dumplings for baking, comprising a preparation step of preparing frozen dumplings, and an adhesion step of attaching a film-forming composition containing water, grains, and a gelling agent to the frozen dumplings. .
[13] The production method according to [12], further including a freezing step of freezing the dumplings obtained in the adhering step.
[14] The manufacturing method according to [12] or [13], wherein the attaching means in the attaching step is dipping, showering, spraying, coating, or dripping.
[15] The manufacturing method according to any one of [12] to [14], wherein the attaching step does not use a tray.
[16] The method for producing frozen dumplings for baking cooking according to any one of [12] to [15], including a step of further freezing the dumplings obtained in the attaching step.
[17] A first step of filling a tray with a portion of a film-forming composition containing water, grains, and a gelling agent, placing the dumplings after molding on the tray, and attaching a portion of the film-forming composition a first freezing step of freezing dumplings to which part of the film-forming composition is attached in the first attaching step; another part of the film-forming composition, and a second attachment step of attaching to the gyoza obtained in the freezing step.
[18] A first attachment step of attaching a part of the film-forming composition containing water, grains, and a gelling agent to the gyoza after molding, and freezing the gyoza attached in the first attachment step. 1. A method for producing frozen dumplings for baking, comprising the freezing step of 1 and a second attaching step of attaching another part of the film-forming composition to the dumplings obtained in the first freezing step.
[19] A step of placing the dumplings after molding on a tray, a first attaching step of attaching a portion of the film-forming composition containing water, grains, and a gelling agent to the dumplings placed on the tray; A first freezing step of freezing the dumplings attached in the first attaching step, and a second attaching step of attaching another part of the film-forming composition to the dumplings obtained in the first freezing step. A method for producing frozen dumplings for baking, including
[20] Any one of [17] to [19], including a step of steaming the dumplings obtained in the first attaching step between the first attaching step and the first freezing step. Method of manufacture as described.
[21] The production method according to any one of [17] to [20], including a second freezing step of freezing the gyoza to which another part of the coating-forming composition has been attached in the second attaching step. .
[22] The production method according to any one of [17] to [19], wherein the first attachment step is performed after steaming the formed gyoza.
[23] A film-forming composition for use in baked frozen foods, comprising water, grains, and a gelling agent.
[24] The composition of [23], wherein the frozen food is frozen dumplings.

Hereinafter, the present disclosure will be described more specifically in detail by way of examples, but the present disclosure is not limited to these examples. It should be noted that all ratios used in this disclosure are by weight unless otherwise stated. In addition, unless otherwise specified, the units and measurement methods described herein are based on the Japanese Industrial Standards (JIS).

[Baking conditions]: In the following examples and comparative examples, the frozen dumplings for baking or frozen dumplings were baked as follows. Four frozen dumplings for baking cooking or frozen dumplings were placed directly in a frying pan with a diameter of 24 cm, covered, and baked by heating for 8 minutes at medium heat.

The soybean protein was added while stirring the mixer containing the preparation water of the film-forming composition . After rapeseed oil was gradually added and emulsified as necessary, an aqueous solution obtained by previously dissolving a gelling agent or gelatin in water was added and mixed and stirred. A film-forming composition was prepared by adding xanthan gum together with wheat flour, which is grain flour, and further stirring. Except for Example 4, the prepared film-forming compositions were heated to 95°C and used. Although not shown as an experimental example, Applicants have confirmed that the film-forming composition may further comprise starch. In this case, the content of wheat flour is appropriately replaced by the total content of wheat flour and starch.
Table 1 shows the blending amount of each component.

While stirring the mixer charged with the prepared water (80.00% by weight) of the aqueous solution, rapeseed oil (10.00% by weight) dispersed with soybean lecithin (1.00% by weight) was gradually added to emulsify. rice field. An aqueous solution was prepared by adding wheat flour (9.00% by weight) and further stirring. The prepared aqueous solution was heated to 95°C and used.
Details of each component used to prepare the film-forming composition or aqueous solution are shown below.
・Soy protein: “Sorby 4000”, manufactured by Showa Sangyo ・Gelling agent: “Gelmate BE”, manufactured by DPS Gokyo Food & Chemical ・Gelatin: “Zelice”, manufactured by Maruha Nichiro ・Wheat flour: “Violet”, Nisshin Flour milling company ・Xanthan gum: “Monat Gum OB”, DPS Gokyo Food & Chemical Co. ・Soybean lecithin: “Lecithin”, J Oil Mills Co., Ltd.

After adding minced meat (54.15% by weight) and soy sauce (2.03% by weight) to a gyoza forming mixer, they were stirred and mixed. While stirring and mixing with a mixer, raw materials were added in the following order to prepare a filling. 5mm cut cabbage (27.07% by weight), 5mm cut chive (13.54% by weight), sesame oil (2.71% by weight), sugar (0.51% by weight).
The prepared fillings were weighed and wrapped in noodle skins to form gyoza dumplings.
Frozen dumplings for baking or frozen dumplings of the following examples and comparative examples were produced using the molded dumplings and the film-forming composition or aqueous solution according to the production flow shown in FIG.

Example 1
After steaming the formed dumplings at about 100°C, they were frozen in a freezer set at about -35°C. 25.3% by weight of the film-forming composition of Formulation A was applied to the frozen dumplings by immersing and removing them, followed by cooling or freezing to produce frozen dumplings for baking. FIG. 3 shows a photograph of the baked surface after heating the produced frozen gyoza for baking cooking in a frying pan. As can be seen from FIG. 3, the baked dumplings formed favorable grill marks.

Example 2
After steaming the formed dumplings at about 100°C, they were frozen in a freezer set at about -35°C. Frozen dumplings for baking cooking were produced by soaking the frozen dumplings in 30.0% by weight of the film-forming composition of Formulation A, taking out the coated dumplings, and then cooling or freezing the frozen dumplings. FIG. 3 shows a photograph of the baked surface after heating the produced frozen gyoza for baking cooking in a frying pan. As can be seen from FIG. 3, the baked dumplings formed favorable grill marks.

Example 3
After steaming the formed dumplings at about 100°C, they were frozen in a freezer set at about -35°C. 39.1% by weight of the film-forming composition of Formulation A was immersed in the frozen dumplings and taken out to adhere to the frozen dumplings, followed by cooling or freezing to produce frozen dumplings for baking. FIG. 3 shows a photograph of the baked surface after heating the produced frozen gyoza for baking cooking in a frying pan. As can be seen from FIG. 3, the baked dumplings formed favorable grill marks. Moreover, when the frozen dumplings for baking cooking of Example 3 were baked, many gyoza wings could be formed.

Example 4
After steaming the formed dumplings at about 100°C, they were frozen in a freezer set at about -35°C. Frozen dumplings for baking cooking were produced by soaking 28.7% by weight of the film-forming composition of Formulation A in the frozen dumplings, taking out the coated dumplings, and then cooling or freezing the frozen dumplings. FIG. 3 shows a photograph of the baked surface after heating the produced frozen gyoza for baking cooking in a frying pan. As can be seen from FIG. 3, the baked dumplings formed favorable grill marks.

Example 5
After steaming the formed dumplings at about 100°C, they were frozen in a freezer set at about -35°C. 28.7% by weight of the film-forming composition of Formulation B was immersed in frozen dumplings and taken out to adhere to the frozen dumplings, and then cooled or frozen to produce frozen dumplings for baking. FIG. 3 shows a photograph of the baked surface after heating the produced frozen gyoza for baking cooking in a frying pan. As can be seen from FIG. 3, the baked dumplings formed favorable grill marks.

Example 6
After steaming the formed dumplings at about 100°C, they were frozen in a freezer set at about -35°C. 28.7% by weight of the film-forming composition of Formulation C was immersed in the frozen dumplings and taken out to adhere to the frozen dumplings, followed by cooling or freezing to produce frozen dumplings for baking. FIG. 3 shows a photograph of the baked surface after heating the produced frozen gyoza for baking cooking in a frying pan. As can be seen from FIG. 3, the baked dumplings formed favorable grill marks.

Example 7
After steaming the formed dumplings at about 100°C, they were frozen in a freezer set at about -35°C. 28.7% by weight of the film-forming composition of Formulation D was immersed in the frozen dumplings and then taken out to adhere to the frozen dumplings, followed by cooling or freezing to produce frozen dumplings for baking. FIG. 3 shows a photograph of the baked surface after heating the produced frozen gyoza for baking cooking in a frying pan. As can be seen from FIG. 3, the baked dumplings formed favorable grill marks.

Example 8
The shaped dumplings were frozen in a freezer set at about -35°C without steaming. Frozen dumplings for baking cooking were produced by soaking 28.7% by weight of the film-forming composition of Formulation A in the frozen dumplings, taking out the coated dumplings, and then cooling or freezing the frozen dumplings. FIG. 3 shows a photograph of the baked surface after heating the produced frozen gyoza for baking cooking in a frying pan. As can be seen from FIG. 3, the baked dumplings formed favorable grill marks.

Example 9
After steaming the formed dumplings at about 100°C, they were frozen in a freezer set at about -35°C. Frozen dumplings for baking and cooking were produced by immersing 9.8% by weight of the film-forming composition of Formulation A in the frozen dumplings, taking out the coated dumplings, and then cooling or freezing the frozen dumplings. FIG. 3 shows a photograph of the baked surface after heating the produced frozen gyoza for baking cooking in a frying pan. As can be seen from FIG. 3, the baked dumplings formed favorable grill marks. Moreover, when the frozen gyoza dumplings for baking cooking of Example 9 were baked, the ears, which are the joints of the skins, became hard.

Example 10
After steaming the formed dumplings at about 100°C, they were frozen in a freezer set at about -35°C. Frozen dumplings for baking cooking were produced by soaking 19.5% by weight of the film-forming composition of Formulation A in the frozen dumplings, taking out the coated dumplings, and then cooling or freezing the frozen dumplings. FIG. 3 shows a photograph of the baked surface after heating the produced frozen gyoza for baking cooking in a frying pan. As can be seen from FIG. 3, the baked dumplings formed favorable grill marks. Moreover, when the frozen gyoza dumplings for baking cooking of Example 10 were baked, the ears, which are the joints of the skins, became hard.

Comparative example 1
After steaming the shaped dumplings at about 100°C, they were frozen in a freezer set at about -35°C to produce frozen dumplings. FIG. 4 shows a photograph of the baked surface of the manufactured frozen gyoza after heating in a frying pan. As can be seen from FIG. 4, the grilled gyoza did not have desirable grilled marks because uneven grilled marks were formed.

Comparative example 2
After steaming the formed dumplings at about 100°C, they were frozen in a freezer set at about -35°C. Frozen dumplings are attached by soaking and removing 9.8% by weight of the aqueous solution disclosed in paragraph [0031] of the specification of Patent No. 5005559, and then cooled or frozen to produce frozen dumplings. did. The composition of the aqueous solution is specifically 80% by weight of water, 9% by weight of wheat flour, 10% by weight of palm oil, and 1% by weight of soybean lecithin. FIG. 4 shows a photograph of the baked surface of the manufactured frozen gyoza after heating in a frying pan. As can be seen from FIG. 4, the grill marks of the baked dumplings were burnt. In addition, when the frozen dumplings of Comparative Example 2 were baked, the ears, which were the joints of the skins, became hard.

Comparative example 3
After steaming the molded dumplings at about 100 ° C., without freezing, immersing them in the same aqueous solution of 9.8% by weight as in Comparative Example 2 and removing them. Frozen dumplings were produced by freezing. FIG. 4 shows a photograph of the baked surface of the manufactured frozen gyoza after heating in a frying pan. As can be seen from FIG. 4, the grill marks of the baked dumplings were burnt. In addition, when the frozen dumplings of Comparative Example 3 were baked, the ears, which were the joints of the skins, became hard. These phenomena are caused by the dropping of the aqueous solution.

Comparative example 4
After steaming the shaped dumplings at about 100°C, 28.7% by weight of the film-forming composition of formulation A is immersed and taken out without freezing, and frozen in a freezer set at about -35°C. Frozen dumplings were produced by this method. FIG. 4 shows a photograph of the baked surface of the manufactured frozen gyoza after heating in a frying pan. The surface of the baked gyoza was soft and sticky, and the surface of the gyoza dumplings was slimy. This is believed to be because the noodle skins were soaked in the film-forming composition biased toward the bottom for some time before freezing. The surface of the crust became mushy or loose, resulting in poor contact between the frying pan and the baking surface, resulting in insufficient browning.
In addition, since there was a difference in the extent to which the film-forming composition was immersed in each sample, as is clear from comparing the sample in the front of the drawing with the sample in the second from the front in the drawing, the formation of burn marks I got roses.
In the gyoza dumplings of Comparative Example 4, the film-forming composition was biased toward the bottom, so less film-forming composition was present at the joints of the noodle skins, and the joints were hard. The gyoza dumplings of Comparative Example 4 have a soft and fluffy skin surface, so there is a risk that the grilled surface will break. The dumplings of Comparative Example 4 are slimy, so the texture is inferior to that of the dumplings of Examples.

From FIG. 3 , it can be confirmed that the frozen gyoza dumplings for baking cooking of the present disclosure form favorable grilled marks during baking in a frying pan.
On the other hand, from FIG. 4, the frozen dumplings that do not correspond to the present disclosure did not form preferable grilled marks, or the surface of the noodle skin was soft and slimy.

Claims

Frozen gyoza for baking, which is obtained by attaching a film-forming composition containing water, grains, and a gelling agent to frozen gyoza.
The adhesion amount of the film-forming composition is 9.8% by weight or more with respect to the frozen dumplings, or the adhesion amount of the film-forming composition is for baking cooking in which the film-forming composition is adhered 8.9% by weight or more with respect to frozen dumplings,
The frozen gyoza for baking according to claim 1.
The adhesion amount of the film-forming composition is 25% by weight or more with respect to the frozen dumplings, or the adhesion amount of the film-forming composition is frozen dumplings for baking cooking to which the film-forming composition is adhered. is 20% by weight or more,
The frozen gyoza for baking according to claim 1.
The frozen dumplings for baking according to any one of claims 1 to 3, wherein the gelling agent melts at 40°C or lower.
The frozen dumplings for baking according to any one of claims 1 to 4, wherein the gelling agent is gelatin or carrageenan.
The water content is 50% by weight or more, the gelling agent content is 5% by weight or less, and the grain content is 20% by weight or less, based on the film-forming composition. The frozen gyoza for baking according to any one of claims 1 to 5.
the film-forming composition further comprising starch;
The content of the water is 50% by weight or more, the content of the gelling agent is 5% by weight or less, and the total content of the grains and the starch is 20% by weight, based on the film-forming composition. % or less, the frozen gyoza for baking cooking according to any one of claims 1 to 5.
The frozen gyoza dumplings for baking according to any one of claims 1 to 7, wherein a water retention agent is attached to the glued portions of the noodle skins.
The frozen dumplings for baking according to any one of claims 1 to 8, wherein the film-forming composition is an emulsion.
The frozen gyoza for baking according to any one of claims 1 to 9, wherein the film-forming composition is applied to the frozen gyoza by glazing.
A method for producing frozen dumplings for baking, comprising a preparation step of preparing frozen dumplings, and an adhering step of attaching a film-forming composition comprising water, grains, and a gelling agent to the frozen dumplings.
The manufacturing method according to claim 11, wherein the attaching step is a step that does not use a tray.
The method for producing frozen dumplings for baking according to claim 11 or 12, comprising a step of further freezing the dumplings obtained in the adhering step.
A first application step of filling a tray with a portion of a film-forming composition containing water, grains, and a gelling agent, placing the dumplings after molding on the tray, and applying a portion of the film-forming composition. When,
a first freezing step of freezing the dumplings to which a portion of the coating-forming composition has been attached in the first attaching step;
and a second attaching step of attaching another part of the coating-forming composition to the gyoza obtained in the first freezing step.
a first attachment step of attaching a portion of the film-forming composition containing water, grains, and a gelling agent to the dumplings after molding;
A first freezing step of freezing the dumplings attached in the first attaching step;
and a second attaching step of attaching another part of the coating-forming composition to the gyoza obtained in the first freezing step.
A film-forming composition for use in frozen food for baking, comprising water, grains, and a gelling agent.