TW201907810A - Forming agent of dumplings wings - Google Patents

Abstract

To provide a frozen jiaozi (Chinese meat dumpling), wherein a non-heated agent for forming jiaozi burr (a blade-shaped part appearing around jiaozi) is used so that a good burr can be formed when the frozen jiaozi is fried in a pan, and a method for manufacturing the frozen jiaozi. A frozen jiaozi prepared by freezing a non-heated jiaozi burr-forming agent, which comprises water, a cereal powder, an oil and an emulsifier and has a water content of 60-90 wt%, together with a heated jiaozi. A method for manufacturing the frozen jiaozi, said method comprising: a jiaozi-shaping step for shaping a jiaozi; a traying step for putting the shaped jiaozi into a tray; a steaming step for steaming the trayed jiaozi; a jiaozi burr-forming agent-filling step for filling a non-heated jiaozi burr-forming agent, which comprises water, a cereal powder, an oil and an emulsifier and has a water content of 60-90 wt, into the trayed jiaozi having been steamed; a freezing step for freezing the trayed jiaozi, said jiaozi containing the jiaozi burr-forming agent filled thereinto; and a packaging step for, after freezing, packaging the trayed jiaozi.

Description

 Dumpling crispy forming agent  

The present invention relates to a dumpling crispy forming agent, and more particularly to a frozen dumpling which is suitable for forming an uncooked dumpling crispy forming agent which is perfect for crispy skin during the heating and conditioning of frozen dumplings together with the heated dumplings. It is frozen.

It is customary to provide dumplings with crispy skin in Chinese restaurants or restaurants such as dining out, and it is popular.

In addition, frozen dumplings are sold in supermarkets or retail stores as products that can be easily conditioned in the home. The frozen dumplings are generally produced by heat-treating a mixture of ingredients such as chopped vegetables or minced meat (fillings) in a dumpling skin, followed by steaming, and the like. It is difficult to heat and regulate the frozen dumplings in an ordinary household to produce crispy dumplings which are popular when dining outside.

In order to eliminate such a disadvantage, as described in the following technical literature, a technique is being developed in which a coating material containing cereal flour or starch containing oxidized starch or the like is applied to dumpling skin by conditioning a dumpling at a factory or the like. The outer portion or the peripheral portion of the fried noodles is fried to form a crispy burr. (Patent Document 1)

 [Previous Technical Literature]    [Patent Literature]  

Patent Document 1: Japanese Patent Laid-Open Publication No. 2007-319160

However, the technique of Patent Document 1 can produce crispy skin between dumplings and dumplings, but there is a problem that it is impossible to form a large, delicate and crispy skin.

The object of the present invention is to solve the problems of the prior art, and to provide a method for producing a frozen dumpling and a frozen dumpling which can form a good crispy skin when the frozen dumplings are fried by using an unheated dumpling crispy forming agent.

In order to solve the above problems, in the present invention, the following method for producing frozen dumplings and frozen dumplings is provided. That is, as a first invention, there is provided a frozen dumpling which comprises an unheated dumpling crust forming agent comprising water, cereal flour, oil, and emulsifier and having a water content of 60% by weight to 90% by weight and heated The dumplings are frozen together (corresponding to claim 1).

In addition to the above features, the content of the cereal flour of the above-mentioned dumpling crisp forming agent is from 2% by weight to 9% by weight (corresponding to claim 2).

In addition to the above features, the oil content of the above-mentioned dumpling crisp forming agent is 4% by weight to 30% by weight (corresponding to Claim 3).

In addition to the above features, the content of the emulsifier of the dumpling crisp forming agent is from 0.1% by weight to 3% by weight (corresponding to claim 4).

In addition to the above features, the blending weight ratio of the water, cereal flour, oil, and emulsifier of the dumpling crust forming agent is from 60 to 90:2 to 9:4 to 30:0.1 to 3 (corresponding to claim 5).

In addition to the above characteristics, the weight of the dumplings is from 13 g to 23 g per one, and the weight of the dumpling crust-forming agent per one dumpling is from 3 g to 10 g (corresponding to claim 6).

As a second invention, the following method for producing frozen dumplings is provided. The method comprises the following steps: a dumpling forming step for forming a dumpling; a filling step of filling the formed dumplings on the tray; and a steaming step of steaming the filled dumplings together with the tray; the dumplings are formed into crispy skin a filling step of filling the steamed dumplings into an unheated dumpling crust forming agent comprising water, cereal flour, oil, and emulsifier and having a water content of 60% by weight to 90% by weight; The step of freezing the dumplings filled in the tray filled with the dumpling crispy forming agent together with the tray; and packaging step of packaging the dumplings loaded in the tray after freezing (corresponding to claim 7).

A method for producing a frozen dumpling, which comprises, in addition to the above features, a cereal flour of the dumpling crust forming agent in an amount of from 2% by weight to 9% by weight (corresponding to claim 8).

A method for producing a frozen dumpling, which comprises, in addition to the above features, an oil content of the dumpling crispy forming agent of 4% by weight to 30% by weight (corresponding to claim 9).

A method for producing a frozen dumpling, which comprises, in addition to the above features, an emulsifier of the dumpling crust-forming agent in an amount of from 0.1% by weight to 3% by weight (corresponding to claim 10).

A method for producing a frozen dumpling, which comprises, in addition to the above features, a water, cereal flour, oil, and emulsifier blending weight ratio of the dumpling crust forming agent of from 60 to 90:2 to 9:4 to 30:0.1 to 3 (corresponding to request item 11).

A method for producing a frozen dumpling, wherein the weight of the dumplings is 13 g to 23 g per one, and the weight of the dumpling crust forming agent per dumpling is 3 g to 10 g (with the request item 12) correspond).

According to the above configuration, by using the unheated dumpling crispy forming agent, a good crispy skin can be formed at the time of frying the frozen dumplings.

0801‧‧‧Steps for forming dumplings

0802‧‧‧filling steps

0803‧‧‧ Steaming step

0804‧‧‧Steps for filling the dumplings

0805‧‧‧Freezing step

0806‧‧‧Packaging steps

0901‧‧‧Dumpers

0902‧‧‧Tray

0903, 0904‧‧‧ tube

0905‧‧‧ Dumplings

1001‧‧‧Filling device

1002‧‧‧ leather supply device

1003‧‧‧Forming device

1004‧‧‧Tray supply unit

1005‧‧‧ Dumpling filling device

1006‧‧‧ steaming unit

1007‧‧‧ Dumplings Crisp Forming Agent Filling Device

1008‧‧‧quick freezer

1009‧‧‧Package

1010‧‧‧Packing device

1100‧‧‧ steaming unit

1101‧‧‧Water supply device

1102‧‧‧Grain powder supply device

1103‧‧‧Oil supply device

1104‧‧‧Emulsifier supply device

1105‧‧‧Supply control device

1106‧‧‧ Mixing and mixing device

1107‧‧‧Cooling device

1108‧‧‧Cooling, supply device

Fig. 1 is a view showing the degree of completion of the crispy skin in the present embodiment, and the range of the sensory evaluation and the suitable conditioning for the frozen dumplings, and the score evaluation criteria are displayed.

Fig. 2 is a view for explaining the experimental environment in the present embodiment.

Fig. 3 is a view showing the results of the functional evaluation of the crispy and frozen dumplings of the first embodiment and the range suitable for conditioning.

Fig. 4 is a view showing the results of the functional evaluation of the crispy and frozen dumplings of the second embodiment and the range suitable for conditioning.

Fig. 5 is a graph showing the results of the functional evaluation of the crispy and frozen dumplings of the third embodiment and the range suitable for conditioning.

Fig. 6 is a view showing the results of the functional evaluation of the crispy and frozen dumplings of the fourth embodiment and the range suitable for conditioning.

Fig. 7 is a view showing the results of the functional evaluation of the crispy and frozen dumplings of the sixth embodiment and the range suitable for conditioning.

Fig. 8 is a flow chart showing a method of manufacturing the frozen dumplings in the embodiment.

9(a) to 9(c) are views for explaining the manufacturing steps in the manufacturing method of the first embodiment.

Fig. 10 is a system configuration diagram of a production line for frozen dumplings in the first embodiment.

Fig. 11 is a system configuration diagram of a production line of a dumpling-filled crispy forming agent for a steamed dumpling which has been finished by steaming in the first embodiment.

Hereinafter, embodiments of the present invention will be described using the drawings. Further, the present invention is not limited to the embodiments, and various modifications can be made without departing from the spirit and scope of the invention.

 <Embodiment 1> Water Limited    <Summary of Embodiment 1>  

The frozen dumplings of the first embodiment are defined by the water of the unheated dumpling crust forming agent, thereby maintaining the crispy feeling of the crispy skin and forming a fine crispy skin upon heating and conditioning.

 <Configuration 1 Configuration>  

As shown in Fig. 1, the degree of completion of the crispy skin in the present embodiment, the functional evaluation as a frozen dumpling, and the range suitable for conditioning are defined, and the sensory evaluation is performed using a score evaluation criterion. As evaluation items, the size of the crispy skin, the thickness of the crispy skin (mm), the fineness of the crispy skin, the coke color (easy focus), the adhesion of the crispy skin, the crispy feeling of the crispy skin, the scorch of the skin The crispness, the soft feel of the skin, the juicyness of the filling, the center temperature of the filling, and the time of the frying. The evaluation is conducted in five levels, and it is judged that "3", "4", and "5" are appropriate. When the evaluation item has the evaluation of "2" or "1", it is judged to be inappropriate. The evaluation results were evaluated five times for each combination of each factor (moisture ratio, grain flour ratio, oil ratio, emulsifier ratio) in five grades, and the average value was rounded off as a combination of factors. result. Moreover, evaluations were also made for combinations of factors not shown in the figures. Further, as the evaluation item in the present embodiment, the item of "flavor" of the crispy skin is not set, and since the crispy skin requires a sense of food, the taste itself is not required, and therefore it is judged that it is unnecessary.

In order to perform the above score evaluation, evaluation was performed in the following experimental environment. As shown in Fig. 2, a stirrer (stirring device) for producing a dumpling crisp forming agent was set to a power source frequency of 60 Hz and a number of revolutions of 5000 to 10,000 rpm. As other conditions, the time for taking out the dumplings from the steaming device to dripping the dumplings crust forming agent (slurry): within 5 minutes; adding the slurry to the dumplings to the rapid freezing device: within 5 minutes; The surface temperature of the dumplings before the addition of the slurry is 30~50°C; the center temperature of the dumplings before the dropping of the slurry is 60~75°C; the surface temperature of the dumplings before the dropping and adding the quick freezing device is 30~ 50 ° C; the temperature of the slurry before the addition of the slurry is 10 ~ 21 ° C; the slurry is added to the slurry before the rapid freezing device is placed at a temperature of 15 ~ 30 ° C; the size of the recess of the tray (length × horizontal × High): 25mm × 75mm × 11.5mm; the height of the sizing solution reaches a height of several millimeters per 1 gram of sizing: H14~14.3mm. The production of frozen dumplings for evaluation was carried out using the above experimental environment.

Moreover, the heating conditioning of the test frozen dumplings was carried out using a household gas stove and a frying pan having a bottom surface of 26 cm in diameter, and 12 test frozen dumplings were arranged in two rows each time by a medium fire. In a state in which the surface temperature of the frying pan was heated to 200 ° C, the frozen dumplings were arranged in two rows in a state where no water or oil was added at all, and the lid was covered and dried for 5 minutes. After the dry frying time, remove the lid and fry the dried noodles. The reason for the difference in the frying time is that the frying pan leaves the fire when the color of the skin near the frying pan of the dumplings (non-crusty color) is colored into light brown. The size of the crispy skin is taken from the frying pan with the crispy dumplings and placed in a dish to measure the diameter. In the case where the crispy skin is substantially circular, the diameter of the circle is measured, and when the crispy skin is nearly rectangular, the length of the crispy skin on the middle line of the two rows of dumplings is measured. In addition, when the time from the filling of the dumpling crispy forming agent to the rapid freezing apparatus is 7 minutes or more, the emulsified state and the gelatinized state of the dumpling crisp forming agent are gradually deteriorated, so that it is preferably 5 minutes. Start freezing within. Further, the freezing is preferably rapid freezing, and the temperature in the freezer is preferably in the range of -30 ° C to -50 ° C.

As shown in Fig. 3, the frozen dumplings according to the first embodiment are an unheated dumpling crust forming agent containing water, cereal flour, oil, and emulsifier and having a water content of 60% by weight to 90% by weight. Frozen dumplings made from frozen dumplings together.

 <Description of Configuration of Embodiment 1>    <Description of Configuration of Embodiment 1 Dumpling Crisp Forming Agent>  

The term "dumpling crispy forming agent" refers to the following materials, which comprise water, grain flour, oil, and emulsifier, and are filled (dropped) in heated dumplings to form dumplings with crispy skin so as to be Use oil or water to heat and condition the frozen dumplings in the home. It is possible to produce a frozen dumpling which is obtained by adding an unheated upper slurry to the heated dumplings (filling) as an unheated dumpling crispy forming agent and freezing them together.

 <Description of the configuration of the first embodiment> Water>  

The water affects the size of the crispy skin, the thickness of the crispy skin, the crispy feeling of the crispy skin, the soft feel of the skin, and the juicy feel of the filling. First, the influence of the water ratio on the size of the crisp is explained. The reason for the effect on the size of the crisp is that the spread of the crispy skin on the frying pan varies depending on the amount of moisture.

In particular, when the water content ratio was 58%, the size of the crispy skin became small, and it was judged that the evaluation was "2". That is, when the moisture ratio is 58% or less, the size of the crisp is too small to be suitable. When the water content ratio is 60% or more, it can be evaluated as "3" or more and it is suitable.

Next, the effect of the moisture ratio on the thickness of the crisp is explained. The reason for the influence on the thickness of the crispy skin is that the speed at which the dumpling crust forming agent flows on the frying pan during heating conditioning varies depending on the amount of water. In particular, when the amount of water is 58%, the fluidity of the dumpling crust-forming agent is deteriorated, and it is judged that it is not suitable because it is evaluated as "1". If the water content is 58% or less, the thickness of the crispy skin becomes too thick, which is not suitable. In addition, when the water content is 60% or more, the fluidity of the dumpling crisp forming agent is good, and it is judged that the evaluation of "4" is appropriate. When the water content is 90%, the fluidity of the dumpling crisp forming agent is good, and it is judged that the evaluation of "4" is appropriate. However, when the water content is 92%, the thickness of the crispy skin becomes extremely thin, and it is judged that it is inappropriate to evaluate "1".

Further, the influence of the moisture ratio on the crispiness of the crispy skin will be described. The reason for the influence on the crispy feeling of the crispy skin is that the thickness of the crispy skin changes according to the proportion of the water, and the moisture content of the fried crispy skin changes. In particular, when the moisture ratio is 58%, the crispy skin becomes thick, and the moisture in the crispy skin does not evaporate sufficiently, so that adhesion occurs, and it is judged that it is inappropriate to evaluate "2". When the water content ratio is 58% or less, the evaluation is not appropriate. When the water content ratio was 92%, the crispy skin of the dumplings became too thin and the oil remained and became soft, and it was judged that it was inappropriate to evaluate "1". When the water content ratio is 60% or 90%, the evaluations "5" and "4" are judged to be appropriate.

Further, the influence of the water ratio on the soft feeling of the skin will be described. The reason for the influence on the soft feeling of the skin is that according to the proportion of water, the amount of water vapor in the frying pan in the dry frying will change, and the steaming condition of the skin will change. In particular, when the moisture ratio is 58%, the texture of the dumpling skin is weak, and it is judged that it is inappropriate to evaluate "2". If the water content is 58% or less, the water content is small and the crispy skin becomes too dry, which is not suitable. When the water content is 60% or more, the skin of the dumpling can be brought into contact with a sufficient amount of water vapor, and therefore, it is suitable to evaluate "5".

Next, the effect of the juicy feeling of the filling is explained. The reason for the influence on the juicyness of the filling is that according to the proportion of water, the amount of water vapor in the frying pan in the dry frying changes, and the dissolution of the oil component which contributes to the juicy feeling in the filling is dissolved. Will change.

Especially when the moisture ratio is 58%, the amount of water vapor in the frying pan in the dry frying is small, the steaming heating is insufficient, the oil component of the filling material is not completely dissolved, and the juicy feeling is weak. It is judged that it is inappropriate to evaluate "2". When the water content ratio is 58% or less, the juicy feeling is further weakened, and it is evaluated as inappropriate. When the water content is 60% or more, it is suitable to evaluate "5".

According to these results, the content of water which is preferably an unheated dumpling crust forming agent is from 60% by weight to 90% by weight. Any item between 60% and 90% by weight is good, but is omitted in the above figures.

 <Description of Configuration of Embodiment 1 Grain Flour>  

The term "cereal flour" refers to a powder produced by grinding grains or a starch derived from grains. The above research is carried out using wheat flour, rice flour, corn flour, barley flour, soybean meal, adzuki bean powder, and starch derived from the above cereals in an amount of 2 to 9% by weight as a desired range of the cereal flour. It was found that rice flour is particularly desirable as a grain flour.

 <Description of Configuration of Embodiment 1 Oil>  

By "oil" is meant vegetable oil or animal fat obtained from plants or animals. The above studies were carried out using rapeseed oil, canola oil, soybean oil, salad oil, corn oil, butter, sesame oil, linseed oil, olive oil or the like in an amount of 4 to 30% by weight of the oil. As a kind of oil, rapeseed oil and salad oil are especially desirable.

 <Description of Configuration of Embodiment 1 Emulsifier>  

The term "emulsifier" means an agent which causes an emulsification effect of dispersing the other one of the water and the oil which are not easily mixed with each other. The above studies were carried out using lecithin, an enzyme-decomposing lecithin, a polyglycerin fatty acid ester, a propylene glycol fatty acid ester or the like in an amount of 0.1 to 3% by weight as an ideal range of the emulsifier. As an emulsifier, lecithin is preferred.

 <Description of Configuration of Embodiment 1 Dumplings after Heating>  

The so-called "heated dumplings" refers to dumplings that are made by wrapping the stuffing of dumplings with steamed dumplings and steaming them. After the dumplings are formed, the dumplings are filled in a tray and steamed and heated. The research department carried out the freezing of all steamed and heated dumplings of the same specification.

 <Description of Configuration of Embodiment 1 Frozen Dumplings>  

The term "frozen dumplings" refers to dumplings obtained by freezing the heated dumplings together with the unheated crispy forming agent. The crisp forming agent contains water, cereal flour, oil, and emulsifier as described above, and the water content is from 60% by weight to 90% by weight.

 <Method 1 Manufacturing Method>  

As shown in Fig. 8, the method for producing a frozen dumpling according to the first embodiment includes the following steps: a dumpling forming step (0801) for forming a dumpling; and a filling step (0802) of filling the formed dumplings into a tray; a steaming step (0803), wherein the filled dumplings are steamed together with a tray; the dumpling crispy forming agent filling step (0804) is filled with water, cereal flour, oil, and the dumplings filled into the tray after the steaming is completed. And an emulsifier and water content of 60% by weight to 90% by weight of the unheated dumpling crispy forming agent; a freezing step (0805), which is filled with dumplings and crispy forming agent into the tray of dumplings together with the tray The freezing is carried out; and the packaging step (0806) is carried out by freezing the dumplings loaded into the tray for packaging.

As described above, in the method for producing a frozen dumpling according to the first embodiment, only the dumplings are steamed and heated in the steaming step (0803), and then the dumplings are filled with an unheated dumpling crispy forming agent (sizing liquid) and frozen. The dumplings are frozen, so that the sizing liquid is frozen without being heated. Therefore, when the frozen dumplings are heated and conditioned, the unslurryed slurry is fried in a frying pan from a state of not being "gelatinized", so that the viscosity of the sizing liquid is low, and the sizing liquid spreads throughout the frying pan, and the result is A special effect that can form a crispy skin over a wider area.

The method for producing the frozen dumplings of the first embodiment will be described again.

As shown in Fig. 9 (a), the dumplings 0901 formed in the previous step were filled on the tray 0902 with the side of the dumplings closed, and steamed and heated. Then, as shown in FIG. 9(b), the heated dumplings filled in the tray and cooled to a predetermined temperature or lower are filled with a predetermined amount of dumpling crispy forming agent (sizing liquid) from the tubes 0903 and 0904, respectively. Thereafter, as shown in Fig. 9(c), in the lower portion of the tray, the dumpling crisp forming agent (sizing liquid) is frozen in a state of staying at a predetermined height to produce a frozen dumpling. Thereby, the unheated dumpling crispy forming agent (sizing liquid) is integrated with the heated dumplings in an ungelatinized state, and the sizing liquid is subjected to the frying pan from the ungelatinized state during heating conditioning in the home. Frying, therefore, the sizing liquid spreads throughout the frying pan, resulting in a uniform and delicate crispy skin that can be spread over a wide area.

Hereinafter, a production line (manufacturing apparatus) to which the method for producing a frozen dumpling in the first embodiment is applied will be described.

As shown in Fig. 10, a production line (manufacturing apparatus) for frozen dumplings is provided with a filling material supply device 1001 for supplying dumplings and a skin supply device 1002 for supplying dumplings. The skin of the dumplings is supplied from the skin supply device 1002, and the stuffing of the dumplings is placed on the skin, and molded by the molding apparatus 1003 to continuously produce raw dumplings. These raw dumplings are transported to the next step, and the dumplings are filled in the tray supplied from the tray supply device 1004 by the dumpling filling device 1005. Thereafter, the product is transferred to the steaming device 1006, and the raw dumplings are steamed and heated together with the tray. Then, the above-mentioned unheated dumpling crisp forming agent which is characteristic of the present invention is filled with the dumpling crispy agent filling device 1007. Since the heated dumplings taken out from the steaming apparatus 1006 are cooled by the cooling passage, they are not gelatinized even if the dumpling crust forming agent is filled. Therefore, the term "unheated" as used in the invention of the present invention refers to a state in which the dumpling crust forming agent is subjected to heat of from about 30 degrees Celsius to about 50 degrees Celsius. The details of the filling of the dumpling crispy agent are shown in Fig. 11. The tray filled with the unheated dumpling crispy forming agent is transferred to the rapid freezing device 1008, and the unheated dumpling crispy forming agent is frozen together with the heated dumplings. Thereafter, the package is packaged by the packaging device 1009, and packaged in a predetermined unit by the packing device 1010. The bales are kept in the freezer until shipment.

As shown in Fig. 11, the heated steamed dumplings filled in the tray are transferred from the steaming apparatus 1100 to the subsequent unheated dumplings brittle-forming agent filling step. The water supply device 1101, the grain powder supply device 1102, the oil supply device 1103, and the emulsifier supply device 1104 are respectively supplied with water, cereal powder, oil, and emulsifier. The material supplied from the supply devices 1101 to 1104 is controlled by the supply amount control device, and agitated by the agitation mixing device 1106 to produce an unheated dumpling crispy agent. At this time, the agitation mixing device 1106 is controlled to a fixed temperature by the cooling device 1107. It is to prevent the growth of bacteria and the like and to maintain a good emulsified state. Specifically, the temperature of the dumpling crust forming agent is maintained in the range of 10 degrees Celsius to 21 degrees Celsius. Further, if the room temperature of the entire plant is controlled to a temperature of 20 degrees or less, the cooling device 1107 may not be provided. The heated dumplings filled in the tray and transferred from the steaming device are conveyed to the cooling passage, and the unheated dumpling crisp forming agent is filled by the cooling and supplying device 1108. Since the heated dumplings taken out from the steaming device are cooled by the cooling passage, they are not gelatinized even if the dumpling crust forming agent is filled. The subsequent steps are the same as those of the above-described FIG. 10, and thus the description thereof will be omitted.

As described above, according to the first embodiment, by using the unheated dumpling crispy forming agent, a good crispy skin can be formed during the frying of the frozen dumplings.

 <Embodiment 2> Cereal powder    <Summary of Embodiment 2>  

In the frozen dumplings of the second embodiment, the cereal flour of the unheated dumplings crust forming agent is defined based on the first embodiment, whereby the crispy feeling of the crispy skin can be maintained and fine crisps can be formed during heat conditioning.

 <Configuration 2 Configuration>  

As shown in Fig. 4, the content of the cereal flour of the dumpling crisp forming agent of the frozen dumplings of the second embodiment is 2% by weight to 9% by weight. The description of the configuration common to the first embodiment will be omitted below, and the characteristic configuration of the second embodiment will be described.

 <Description of Configuration of Embodiment 2>    <Description of Configuration of Embodiment 2 Cereal Powder>  

The grain flour has an effect on the thickness of the crispy skin, the fineness of the crispy skin, the coke color (easy focus), the adhesion of the crispy skin, the crispy feeling of the crispy skin, and the crispness of the scorch of the skin.

First, the effect of the ratio of grain flour on the thickness of the crisp is explained. The reason for the influence on the thickness of the crisp is that the grain flour becomes the main component of the formation of the crispy skin. In particular, when the ratio of the cereal flour was 1% by weight, the crispy skin was thinned, and it was judged that it was inappropriate to evaluate "2". In other words, when the ratio of the cereal flour is 1% by weight or less, the thickness is not appropriately determined, and it is evaluated as inappropriate. When the ratio of the cereal flour was 10% by weight, the crispy skin was not appropriately stretched and thickened, and it was judged that it was inappropriate to evaluate "2". When the ratio of the cereal flour is 2% by weight or 9% by weight, any one of them is evaluated as "4", which is a suitable thickness. The thickness of the crispy skin was also good in the ratio of the cereal flour to 2% by weight to 9% by weight, and the evaluation became suitable, but is omitted in the above figures.

Next, the effect of the ratio of the grain flour on the fineness of the crisp is explained. The reason for the effect on the fineness of the crisp is that the grain flour becomes the main component of the formation of the crispy skin. In particular, when the ratio of the grain flour is 1% by weight, the grain flour does not sufficiently spread over the entire area of the crispy skin, and the area where the grain powder is insufficient is generated, so that the crispy skin becomes slightly thicker, and it is judged that the evaluation is "2". Not suitable. When the ratio of the cereal flour is 1% by weight or less, the same evaluation is considered to be inappropriate. When the ratio of the cereal flour is 2% by weight, fine crispy skin can be favorably formed, and it is suitable to evaluate "4". When the ratio of the cereal flour is 9% by weight, fine crispy skin can be favorably formed, and it is suitable for evaluation of "4". The fineness of the crispy skin was also good in the ratio of the cereal flour to 2% by weight to 9% by weight, and the evaluation became suitable, but was omitted in the above figures.

Next, the influence of the ratio of the grain flour on the coke color (easy power) of the crispy skin will be described. The reason for the influence of the coke color (easy power) of the crispy skin is that the moisture content changes relatively according to the proportion of the grain flour. The less the water, the less the heat energy captured by the water is reduced, and the heating of the grain powder is enhanced; the more water, The more heat that is captured by the water becomes, the heating of the grain flour is weakened. In particular, when the ratio of the grain flour is 1% by weight, the water content is relatively large and is not colored, and it is judged that the evaluation of "2" is not appropriate. When the ratio of the grain flour is 2% by weight, 9% by weight, or 10% by weight, the color of the crispy skin is good, and the evaluation of either of them is "4", and it is judged that it is suitable.

Next, the effect of the ratio of the grain flour on the adhesion (peelability) of the crispy skin to the frying pan will be described. The reason for the adhesion to the crispy skin is that the degree of sticking of the dumplings and the crispy skin after frying is changed according to the amount of the cereal flour. That is, the grain flour functions as an adhesive for dumplings and dumplings, and also has an effect on the peelability of the frying pan. In particular, when the ratio of the cereal flour is 1% by weight, the crispy skin remains in the frying pan, and it is judged that the evaluation of "2" is inappropriate. When the ratio of the grain flour is 1% by weight or less, the evaluation is also inappropriate. When the ratio of the cereal flour was 2% by weight, the peeling property of the crispy skin became good, and it was judged that the evaluation of "4" was appropriate. When the ratio of the grain flour was 9 wt% or 10 wt%, the peeling property of the crispy skin became very good, and it was judged that it was suitable for evaluation of "5". The peeling property of the crispy skin between 2% by weight and 9% by weight of the cereal flour was also good or very good, and the evaluation became suitable, but was omitted in the above figures.

Next, the effect of the ratio of the grain flour on the crispiness of the crispy skin will be described. The reason for the influence on the crispy feeling of crispy is that the degree of frying varies depending on the amount of cereal flour. In particular, when the ratio of the grain flour was 1% by weight, the crispy skin became light, and it was judged that it was inappropriate to evaluate "2". When the ratio of the grain flour is 1% by weight or less, the crispy skin is also light, and a strong crunchy feeling cannot be obtained, and the evaluation is judged to be inappropriate. When the ratio of the cereal flour was 2% by weight, the crispiness of the crispy skin became good, and it was judged that the evaluation of "4" was appropriate. When the ratio of the cereal flour was 9% by weight and 10% by weight, the crispiness of the crispy skin became very good, and it was judged that the evaluation of "5" was appropriate. The crispiness of the crispy skin was also good or very good between 2% by weight and 9% by weight of the cereal flour, and the evaluation became suitable, but was omitted in the above figures.

Next, the effect of the ratio of the grain flour on the crispness of the scorch of the skin will be described. The reason for the influence on the crispness of the scorch of the skin is that the cereal powder exerts an influence on the scorch of the skin on the side surface of the frying pan of the dumpling. That is, on the side surface of the frying pan of the dumpling, the dumpling crust forming agent enters the gap with the frying pan, and exhibits the crispness of the scorch of the dumpling body. In particular, when the ratio of the cereal flour is 10% by weight, it is judged that it is not suitable for the evaluation of "2" because there is a large amount of cereal flour in the crispy forming agent on the surface under the dumplings. When the ratio of the grain flour is 1% by weight, 2% by weight, or 9% by weight, the crispness of the scorch of the skin is good, very good, and ordinary, so the evaluation is "4", "5", "3", and the judgment is made. As appropriate. The crispiness of the scorch of the skin between 2% by weight and 9% by weight of the grain flour is also ordinary, good or very good, and the evaluation becomes suitable, but is omitted in the above figures.

According to these results, the content of the cereal flour which is preferably an unheated dumpling crust-forming agent is from 2% by weight to 9% by weight. Further, in the study of the second embodiment, the content of "water" in the unheated dumpling crust forming agent is 60% by weight to 90% by weight, "oil" is 4 to 30% by weight, and "emulsifier" is 0.1 to 3% by weight. Under the conditions. Even if the weight % of the oil exceeds 30% by weight, the whole is good.

 <Production Method of Embodiment 2>  

Since the manufacturing method of the second embodiment is the same as the manufacturing method of FIG. 8 of the first embodiment, the description thereof is omitted.

 <Embodiment 3> Oil Limitation    <Summary of Embodiment 3>  

The frozen dumplings of the third embodiment are based on the first or second embodiment, and the oil of the unheated dumpling crust forming agent is limited, thereby maintaining the crispy feeling of the crispy skin and forming a fine texture during heating conditioning. Crispy.

 <Configuration 3 Configuration>  

As shown in Fig. 5, the content of the oil of the dumpling crisp forming agent of the frozen dumplings of the third embodiment is 4% by weight to 30% by weight. The description of the configuration common to the first or second embodiment will be omitted below, and the characteristic configuration of the third embodiment will be described.

 <Description of Configuration of Embodiment 3>    <Description of Configuration of Embodiment 3> Oil>  

The oil will have an effect on the crispy feeling of the crispy skin and the crispness of the scorch of the skin.

First, the influence of the oil content ratio on the crispy feeling of the crispy skin will be described. The reason for the effect on the crispiness of the crisp is that the degree of frying varies depending on the amount of oil. In particular, when the oil content ratio was 2% by weight, the crispy skin became light, and it was judged that it was inappropriate to evaluate "2". When the oil content ratio is 4% by weight, 30% by weight, or 32% by weight, the crispiness of the crispy skin is good or very good, and it is judged that it is suitable to evaluate "4" or "5". The crispiness of the crispy skin was also good or very good between the oil content of 4% by weight to 30% by weight, and the evaluation became suitable, but was omitted in the above figures.

Next, the influence of the oil content ratio on the crispness of the scorch of the skin will be described. The reason for the influence on the crispness of the scorch of the skin is that the oil becomes an important component for generating scorch marks. In particular, when the oil content is 2% by weight, the water content is relatively large, and the dumplings are not fragile and become soft, and it is judged that the evaluation of "1" is inappropriate. When the oil content ratio was 4% by weight, the crispness of the scorch of the skin became ordinary, and it was judged that the evaluation of "3" was appropriate. When the oil content ratio was 30% by weight or 32% by weight, the crispness of the scorch of the skin became very good, and it was judged that the evaluation of "5" was appropriate. The crispiness of the scorch of the skin between 4% by weight and 30% by weight is also good or very good, and the evaluation becomes suitable, but is omitted in the above figures.

According to these results, the content of the oil which is preferably the unheated dumpling crisp forming agent is from 4% by weight to 30% by weight. Further, in the study of the third embodiment, the content of "water" in the unheated dumpling crust forming agent is 60% by weight to 90% by weight, "grain powder" is 2 to 9% by weight, and "emulsifier" is 0.1 to 3 weight. Under the conditions of %.

 <Production Method of Embodiment 3>  

Since the manufacturing method of the third embodiment is the same as the manufacturing method of FIG. 8 of the first embodiment, the description thereof is omitted.

 <Embodiment 4> Emulsifiers    <Summary of Embodiment 4>  

The frozen dumplings according to the fourth embodiment are based on any one of the first to third embodiments, and the emulsifier blending ratio of the unheated dumpling crust-forming agent is limited, whereby the crispy feeling of the crispy skin can be maintained, and Forms a delicate crispy skin during heat conditioning.

 <Configuration 4 Configuration>  

As shown in Fig. 6, the content of the emulsifier of the dumpling crisp forming agent of the frozen dumplings of the fourth embodiment is from 0.1% by weight to 3% by weight. The description of the configuration common to the first to third embodiments will be omitted below, and the characteristic configuration of the fourth embodiment will be described.

 <Description of Configuration of Embodiment 4>    <Description of Configuration of Embodiment 4 Emulsifier>  

The emulsifier has an effect on the thickness of the crisp, the fineness of the crisp, the color of the coke (easy power), and the crispiness of the crisp.

First, the effect of the emulsifier ratio on the thickness of the crisp is explained. The reason for the effect on the thickness of the crisp is that the emulsifier promotes the emulsification of water and oil. That is, the reason is that the grain powder can be sufficiently infiltrated into water and oil. The grain flour is difficult to dissolve in the oil. In the state where the water and the oil are separated, the grain flour is concentrated on the water side, and the distribution of the grain powder in the dumpling crust forming agent is shifted, and a uniform and high quality crispy skin cannot be formed. In particular, when the proportion of the emulsifier is 4% by weight, the fluidity of the dumpling crisp forming agent becomes high and spreads thinly, so that the thickness of the crispy skin becomes thin, and it is judged that the evaluation of "2" is not appropriate. When the ratio of the emulsifier is 0.05% by weight, 0.1% by weight, or 3% by weight, the thickness of the crispy skin is within a predetermined range, and it is suitable to evaluate "3" and "5". When the ratio of the emulsifier is from 0.1% by weight to 3% by weight, the thickness of the crispy skin is within a predetermined range, and the evaluation becomes suitable, but is omitted in the above figures. When the ratio of the emulsifier is 1% by weight or 2% by weight, the evaluation is also suitable.

Next, the effect of the ratio of the emulsifier on the fineness of the crisp is explained. The reason for the influence on the fineness of the crisp is that the degree of emulsification varies depending on the amount of the emulsifier. In particular, when the proportion of the emulsifier was 0.05% by weight, the crispy skin became slightly thick, and it was judged that it was inappropriate to evaluate "2". Regarding the ratio of other emulsifiers, evaluation of either one became suitable.

Next, the influence on the burnt color (easy power) of the crispy skin will be described. The reason for the influence on the burnt color (easy power) of the crispy skin is that the case of the focal color (easy focus) varies depending on the amount of the emulsifier. In particular, when the proportion of the emulsifier is 4% by weight, the dumpling crust forming agent is thinly spread, so that the volume of heat per unit area absorbed from the frying pan becomes small, and the tendency to zoom is easy, and the evaluation is judged as "1". It is not suitable. Regarding the ratio of other emulsifiers, evaluation of either one became suitable.

Next, the influence of the emulsifier ratio on the crispiness of the crispy skin will be described. The reason for the effect on the crispiness of the crisp is that the emulsification varies depending on the amount of the emulsifier. In particular, when the proportion of the emulsifier is 4% by weight, the flow of the dumpling crispy forming agent is good, and the crispy skin becomes too thin, so that the texture of the crispy skin becomes very light, and it is judged that the evaluation of "2" is inappropriate. . Regarding the ratio of other emulsifiers, the evaluation of either one became suitable.

According to these results, the content of the emulsifier which is preferably an unheated dumpling crust forming agent is from 0.1% by weight to 3% by weight. Further, in the study of the fourth embodiment, the content of "water" in the unheated dumpling crust forming agent is 60% by weight to 90% by weight, "grain powder" is 2 to 9% by weight, and "oil" is 4 to 30% by weight. Under the conditions.

 <Production Method of Embodiment 4>  

Since the manufacturing method of the fourth embodiment is the same as the manufacturing method of FIG. 8 of the first embodiment, the description thereof is omitted.

 <Embodiment 5> Water: Grain flour: Oil: ratio of emulsifier is limited    <Summary of Embodiment 5>  

The frozen dumplings of the fifth embodiment are based on any one of the first to fourth embodiments, and the ratio of the water of the unheated dumpling crust-forming agent: cereal flour:oil:emulsifier is limited, and the crispness can be maintained. The skin has a crispy feel and forms a delicate crispy skin when heated and conditioned.

 <Configuration 5 Configuration>  

As shown in FIG. 3 to FIG. 6 , the blending weight ratio of the water, cereal powder, oil, and emulsifier of the dumpling crust forming agent of the frozen dumpling of the fifth embodiment is 60 to 90:2 to 9:4 to 30. : 0.1 to 3. The description of the configuration common to the first to fourth embodiments will be omitted below, and the characteristic configuration of the fifth embodiment will be described.

 <Description of Configuration of Embodiment 5>    <Description of Configuration of Embodiment 5> Distribution Weight Ratio>  

The so-called "weight ratio" refers to the weight ratio of the proportion of water, cereal flour, oil, and emulsifier of the dumplings. According to the above results, the ratio of the water, the grain flour, the oil, and the emulsifier of the dumpling crust forming agent is preferably from 60 to 90:2 to 9:4 to 30:0.1 to 3.

 <Production Method of Embodiment 5>  

Since the manufacturing method of the fifth embodiment is the same as the manufacturing method of Fig. 8 of the first embodiment, the description thereof is omitted.

 <Embodiment 6> Dumplings: Weight limit of crispy forming agent    <Summary of Embodiment 6>  

The frozen dumplings according to the sixth embodiment are based on any one of the first to fifth embodiments, and the weight of the unheated dumpling crust forming agent is limited, thereby maintaining the crispy feeling of the crispy skin and heating and conditioning. Forms a delicate crispy skin.

 <Configuration 6 Configuration>  

As shown in Fig. 7, the weight of the frozen dumplings of the sixth embodiment is from 13 g to 23 g, and the weight of the dumpling crust-forming agent per one dump is from 3 g to 10 g. The description of the configuration common to the first to fifth embodiments will be omitted below, and the characteristic configuration of the sixth embodiment will be described.

 <Description of Configuration of Embodiment 6>    <Description of Configuration of Embodiment 6 Dumplings>  

The dumplings are heated dumplings, each weighing from 13 grams to 23 grams. If the weight of each dumpling is increased, the weight of the dumpling crispy forming agent also increases in proportion to this value.

 <Description of Configuration of Embodiment 6 Dumpling Crisp Forming Agent>  

Regarding the weight of the dumpling crisp forming agent, experiments were carried out for 2 g, 3 g, 10 g, and 12 g per dumpling.

The weight of the dumpling crispy forming agent affects the size of the crispy skin and the time of frying.

First, the effect of the weight ratio of the dumpling crisp forming agent on the size of the crispy skin will be described. The reason for the influence on the size of the crispy skin is that the elongation of the crispy skin varies depending on the filling amount of the dumpling crust forming agent.

In particular, when the weight of the dumpling crisp forming agent is 2 g, the size of the crispy skin becomes small. If the weight is 3 grams or more, there is no problem. Therefore, if it is 2 g or less, since the required crispy skin cannot be formed, it cannot be used.

Next, the effect of the weight ratio of the dumpling crust-forming agent which affects the time of the frying will be described. The reason for the influence on the time of frying is that the time of evaporation of water or oil varies depending on the filling amount of the dumpling crust forming agent.

In particular, if the weight of the dumpling crispy forming agent is 12 g, the frying time takes 6 minutes to 8 minutes, so that the frozen dumplings which are eaten and heated in the home are unqualified (NG). Regarding 3 g and 10 g, the results of the functional evaluation of any of the items were better and fell within the range suitable for conditioning. Any value between 3 grams and 10 grams is also good.

Therefore, it is preferable that the weight of the dumpling crust-forming agent per one dumpling is from 3 to 10 g.

 <Production Method of Embodiment 6>  

Since the manufacturing method of the sixth embodiment is the same as the manufacturing method of the eighth embodiment of the first embodiment, the description thereof is omitted.

Hereinafter, examples of the respective parameters of the cooked dumplings described in the embodiment will be described.

 [Example 1]    <Water 80% by weight>  

The dumplings were prepared by blending 30 g of pork, 40 g of vegetables (cabbage, garlic, ginger), 1 g of sesame oil, and 6 g of a flavoring agent. The product was wrapped in 6 g of commercially available dumplings, and each of the raw dumplings having a weight of about 17 g was produced. The sizing liquid is 80% by weight of water, 8.35 wt% of cereal flour, 11.3% by weight of vegetable fat, 0.25 wt% of emulsifier, and 0.1 wt% of tackifier, and stirred at a power source frequency of 60 Hz and a number of revolutions of 5000 to 10000 rpm. And making. The dumplings were steamed and heated at 80 ° C or higher, and 9 g of the unheated sizing liquid was added to each dumpling for less than 5 minutes, and then the frozen dumplings were prepared by rapidly freezing within 5 minutes. When the dumplings filled with the sizing liquid are frozen, the plastic tray is used, and the dumplings are placed in a tray recess having a size of 25 mm × 75 mm × 11.5 mm for each dumpling, and the sizing liquid is filled with a height of 14.0 to 14.3 mm. For the heating conditioning of the frozen dumplings for testing, a household gas stove and a frying pan having a diameter of 26 cm on the bottom surface were used, and 12 test frozen dumplings were arranged in two rows for each of the two rows, and the medium fire was used. The frozen dumplings were arranged in 2 rows while the surface temperature of the frying pan was heated to 200 ° C, and the lid was covered and dried for 5 minutes. After the dry frying time, remove the lid and fry the dried noodles.

The results of these experiments are that for any evaluation item, the evaluation is included in the appropriate range.

 [Embodiment 2]    <Grain powder 5 wt%>  

Frozen dumplings were prepared in the same manner as in Example 1. The sizing liquid was prepared by rapidly stirring the cereal flour 5.0% by weight, the water 83.28% by weight, the vegetable fat and oil 11.5% by weight, the emulsifier 0.2% by weight, and the tackifier 0.1% by weight with the above-mentioned stirrer. The dumplings were steamed and heated at 80 ° C or higher, and after the waste heat was removed, 9 g of the unheated sizing liquid was added to each dumpling, and the frozen dumplings were prepared by rapidly freezing. The conditioning was carried out in the same manner as in Example 1.

The results of these experiments are that for any evaluation item, the evaluation is included in the appropriate range.

 [Example 3]    <Oil 10% by weight>  

Frozen dumplings were prepared in the same manner as in Example 1. The sizing liquid was prepared by high-speed stirring of 10% by weight of vegetable fats and oils, 81.5% by weight of water, 8.2% by weight of cereal flour, 0.2% by weight of an emulsifier, and 0.1% by weight of a tackifier by the above-mentioned stirrer. The dumplings were steamed and heated at 80 ° C or higher, and after the waste heat was removed, 9 g of the unheated sizing liquid was added to each dumpling, and the frozen dumplings were prepared by rapid freezing. The conditioning was carried out in the same manner as in Example 1.

The results of these experiments are that for any evaluation item, the evaluation is included in the appropriate range.

 [Example 4]    <emulsifier 0.5% by weight>  

Frozen dumplings were prepared in the same manner as in Example 1. The sizing liquid was prepared by rapidly stirring the emulsifier 0.5% by weight, water 80.7% by weight, vegetable fats and oils 10.9% by weight, grain powder 7.8% by weight, and tackifier 0.1% by weight with the above-mentioned stirrer. The dumplings were steamed and heated at 80 ° C or higher, and after the waste heat was removed, 9 g of the unheated sizing liquid was added to each dumpling, and the frozen dumplings were prepared by rapid freezing. The conditioning was carried out in the same manner as in Example 1.

The results of these experiments are that for any evaluation item, the evaluation is included in the appropriate range.

 [Example 5]    <filling amount 9g>  

Frozen dumplings were prepared in the same manner as in Example 1. The sizing liquid was prepared by high-speed stirring of 80.7% by weight of water, 8.0% by weight of cereal flour, 11.0% by weight of vegetable fat and oil, 0.2% by weight of emulsifier, and 0.1% by weight of a tackifier by the above-mentioned stirrer. The dumplings were steamed and heated at 80 ° C or higher, and after the waste heat was removed, 9 g of the unheated sizing liquid was added to each dumpling, and the frozen dumplings were prepared by rapid freezing. The conditioning was carried out in the same manner as in Example 1.

The results of these experiments are that for any evaluation item, the evaluation is included in the appropriate range.

Claims (12)

 A frozen dumpling formed by freezing an unheated dumpling crispy forming agent containing water, cereal flour, oil, and emulsifier and having a water content of 60% by weight to 90% by weight together with the heated dumplings.    The frozen dumpling of claim 1, wherein the content of the cereal flour of the dumpling crust forming agent is from 2% by weight to 9% by weight.    The frozen dumpling of claim 1 or 2, wherein the fat content of the dumpling crust forming agent is from 4% by weight to 30% by weight.    The frozen dumpling according to any one of claims 1 to 3, wherein the content of the emulsifier of the dumpling crust-forming agent is from 0.1% by weight to 3% by weight.    The frozen dumplings of any one of claims 1 to 4, wherein the water, cereal flour, oil, and emulsifier of the dumpling crust forming agent are formulated in a weight ratio of 60 to 90:2 to 9:4 to 30: 0.1 to 3.    The frozen dumplings according to any one of claims 1 to 5, wherein the dumplings have a weight of 13 g to 23 g per one, and the weight of the dumpling crust forming agent per one dumpling is 3 g to 10 g.    A method for manufacturing a frozen dumpling, comprising the steps of: forming a dumpling forming step for forming a dumpling; filling a step of filling the formed dumplings on a tray; and performing a steaming step of carrying the filled dumplings together with the tray Steaming; a dumpling crispy forming agent filling step of filling the steamed dumplings into the tray with unheated dumplings containing water, cereal flour, oil, and emulsifier and having a water content of 60% by weight to 90% by weight a crisp forming agent; a freezing step of freezing the dumplings filled with the dumpling crispy forming agent into the tray together with the tray; and a packaging step of packaging the dumplings loaded into the tray after freezing.    The method for producing a frozen dumpling according to claim 7, wherein the content of the cereal flour of the dumpling crust-forming agent is from 2% by weight to 9% by weight.    The method for producing a frozen dumpling according to claim 7 or 8, wherein the content of the oil of the dumpling crust-forming agent is from 4% by weight to 30% by weight.    The method for producing a frozen dumpling according to any one of claims 7 to 9, wherein the content of the emulsifier of the dumpling crisp forming agent is from 0.1% by weight to 3% by weight.    The method for producing a frozen dumpling according to any one of claims 7 to 10, wherein the water, cereal powder, oil, and emulsifier of the dumpling crust forming agent are formulated in a weight ratio of 60 to 90:2 to 9:4. Until 30: 0.1 to 3.    The method for producing a frozen dumpling according to any one of claims 7 to 11, wherein the weight of each of the dumplings is 13 g to 23 g, and the weight of the dumpling crust forming agent per dumpling is 3 g. 10 grams.