TWI729463B - Wrapping dough of chinese dumplings, chinese dumplings, frozen chinese dumplings, and method for manufacturing wrapping dough of chinese dumplings - Google Patents

Abstract

This invention provides wrapping dough of Chinese dumplings which particularly finish well in frying pan without the lid, Chinese dumplings, frozen Chinese dumplings, and a method for manufacturing wrapping dough of Chinese dumplings.

Wrapping dough of seal packaged Chinese dumplings which include grain powder and saccharide at least, and the weight % of water which this dough contains at the step of opening to take out to cook and so on is 33 % to 38.5 % based on the total weight of the dough. Also, the saccharide is one or more of disaccharide or trisaccharide, tetrasaccharide, and the wrapping dough of Chinese dumplings contain 0.0 weight % to 0.4 weight % of the saccharide based on the total weight of the fed raw materials at feeding them before kneading.

Description

Confectionery crust, confectionery, frozen confectionery, and confectionery crust manufacturing method

The present invention relates to a snack skin. In particular, it relates to a crust for confectionery for conditioning without a lid and confectionery using the crust. It is also a technique related to the use of a frying pan to prepare the skin of dim sum, in addition to dumplings, xiaolongbao, siu Mai, wonton, and leek buns.

As we know, dim sum such as dumplings, wontons, siu mai, and leek buns are widely accepted by demanders, and are popular foods in the family or when dining out. Snacks are manufactured by wrapping fillers (inner fillers) produced by mixing ground meat, seafood, vegetables, etc. in the skin, and are edible by boiling, frying, steaming, etc., but by the conditioning, etc. The texture of the heated skin will greatly affect the overall texture of the snacks.

Among the snacks, especially those prepared by the frying pan, it tends to be difficult to prepare. The reason is that it is difficult to maintain the food texture of the heated skin. One of the reasons for the difficulty is that the leather is difficult to process to a moderate softness that is neither too soft nor too hard. For example, the frozen dumplings are based on the premise that the frozen dumplings are placed in a frying pan when eating, the frying pan is covered, and the frying pan is cooked for 7 to 8 minutes on a medium heat as a prerequisite.

However, it has the following problem: it cannot be directly viewed due to the capping Observe the heating status of the dumplings placed in the frying pan, so it is difficult to observe the frying status and adjust the fire power status or conditioning time at the same time. On the other hand, if the frying pan is heated without closing the lid, there are the following problems: especially when water is placed in the frying pan, oil splashes from the frying pan, which may cause scalding. At the same time, keep away from the water injected into the frying pan. In the skin area of water snacks, the skin is too dry and becomes partly harder.

In this regard, as shown in the following technical documents, a technology has been developed to obtain dumpling skins that contain trehalose and fats and oils that are hard to harden over time (Patent Document 1).

[Prior Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 2004-141026

In the technique of Patent Document 1, when the skin of dumplings is made, water of about 21% based on the raw material ratio is mixed, and it contains trehalose (disaccharides), but it does not necessarily become the skin of dumplings with a good texture.

The purpose of the present invention is to solve the conventional problems, and to provide a kind of crusts, snacks, frozen snacks, and snacks that have a good conditioning finish even if they are not covered, especially when they are prepared by a frying pan. Leather manufacturing method. Furthermore, the present invention is to provide a method for producing confectionery crusts, confectionery, frozen confectionery, and confectionery crusts: from the viewpoint of health that it is best not to over-ingest sugars, and if the sugars are excessively increased, the moldability of the crusts will be poor. In terms of the properties of easier scorching, even if the amount of sugar is reduced and the frying pan is not covered during frying, it will become a good conditioning finish. Furthermore, The moisture composition of the confectionery skins during conditioning is not determined solely based on the input composition at the time of raw material input, so the moisture composition should be judged based on the composition immediately before conditioning. In addition, the predetermined order for the skins of confectionery that can achieve the optimal composition just before conditioning should be clarified. In the specification of this case, such a predetermined order is also clarified.

In order to solve the above-mentioned problems, the following snack wrappers are provided in the present invention. That is, as the first invention, there is a confectionery skin that constitutes a sealed package of confectionery skin, and has a structure as follows: it contains at least cereal powder and sugar, and at the stage of opening and taking out for conditioning, etc., The weight% of the moisture contained in the leather is 33% or more and 38.5% or less with respect to the total weight of the leather (first invention).

A confectionery skin, wherein, in addition to the above-mentioned characteristics, any one or more of the above-mentioned sugars, disaccharides, trisaccharides, and tetrasaccharides, is 0.0% by weight relative to the total input raw material weight at the time of raw material input before kneading % Or more and 0.4% or less (the second invention).

A sealed package of snacks, which uses the snack skins described in paragraph [0009] or [0010] (third invention).

A frozen snack made by freezing the snack described in paragraph [0011] (4th invention).

The snacks as described in the paragraph [0012], wherein the crispy crust forming agent is added to the bottom surface in a frozen state (5th invention).

The dim sum skins as described in paragraph [0009] or [0010], wherein the dim sum is dumplings (6th invention).

The dim sum as described in any one of paragraphs [0011] to [0013], wherein the dim sum is dumplings (7th invention).

The snacks described in the paragraph [0015] are used for conditioning without a lid (the eighth invention).

As a ninth invention, it is a method for manufacturing confectionery skins. The confectionery skins constitute the confectionery skins; the manufacturing method has the following steps: a raw material input step, which is before mixing or/and at the same time as mixing, The input of raw materials containing at least water and cereal flour, based on the weight% relative to the total weight of the input raw materials, any one or more of disaccharides, trisaccharides, and tetrasaccharides is 0.0% or more and 0.4% or less; the kneading step, It is kneading the input raw materials; and the skin calendering step is performed after the kneading step (9th invention).

In addition to the above-mentioned features, in the manufacturing method of confectionery crusts, the crust rolling step includes a first moisture adjustment substep to reduce the moisture contained in the kneading step (tenth invention).

In addition to the above-mentioned characteristics, the method for producing the skin of confectionery includes an encrusting step (11th invention) of wrapping the stuffing of the stuffing with the skin after the above-mentioned calendering step.

In addition to the above-mentioned characteristics, the manufacturing method of the confectionery crust further includes a heating step of heating with steam or hot water after the above-mentioned filling step (12th invention).

In addition to the above-mentioned characteristics, in the method of manufacturing confectionery crusts, the heating step has: after the crust rolling step, the variation of the moisture content in the crusts is suppressed within a range of ±1.0% by weight. Variation suppression sub-step (13th invention).

In addition to the above-mentioned features, the method for manufacturing confectionery crusts includes a tray storage step after the heating step, in which confectionery including the heated confectionery crusts are stored in a tray, and the tray is a liquid that can accumulate on the bottom surface. Shaped recess and can be stored Snacks (14th invention).

In addition to the above-mentioned characteristics, the manufacturing method of the skin of confectionery has a freezing process after the said heating process (15th invention).

In addition to the above-mentioned features, in the manufacturing method of confectionery crusts, the freezing step has: after the heating step, the moisture content contained in the crusts is increased by 1% or more and 2% or less by weight after the heating step. The second adjustment sub-step ( 16th invention).

In addition to the above-mentioned characteristics, the manufacturing method of the skin of confectionery has an enclosing step (17th invention) of enclosing confectionery using the skin of confectionery in a sealed container after a freezing process.

A kind of confectionery, in addition to the above characteristics, which uses the skin manufactured by the manufacturing method of the confectionery skin described in paragraph [0017] to paragraph [0025]; in the above-mentioned sealed container, it is introduced that the sealed container is sealed The confectionery is prepared by a frying pan without a lid (18th invention).

Furthermore, as the 19th invention, there is a confectionery crust which constitutes a sealed package of confectionery crust, and has a structure as follows: it contains at least cereal flour and sugar, and at the stage of opening and taking out for conditioning, etc., The weight% of the moisture contained in the skin is 34% or more and 38.5% or less with respect to the total weight of the skin (19th invention).

As the twentieth invention, it is a kind of frozen snacks, which contains water, cereal flour, oil, emulsifier and water content of 60% to 90% by weight of the unheated dumpling crispy forming agent and as described in paragraph [0011 ] To paragraph [0013], paragraph [0015], paragraph [0016] described in any one of the heated snacks are combined and frozen (20th invention).

A frozen dessert, in addition to the above characteristics, the grain powder content of the above-mentioned dumpling crispy skin forming agent is 2% to 9% by weight (21st invention).

A frozen snack, in addition to the above-mentioned characteristics, the oil content of the above-mentioned dumpling crispy skin forming agent is 4% by weight to 30% by weight (22nd invention).

A frozen snack, wherein the emulsifier content of the above-mentioned dumpling crispy skin forming agent is 0.1% to 3% by weight (23rd invention).

A frozen dessert, wherein the mixing weight ratio of water, grain flour, oil and emulsifier of the above-mentioned dumpling crispy skin forming agent is 60-90: 2-9: 4-30: 0.1-3 (24th invention).

A frozen dessert, wherein the weight of each of the above-mentioned desserts is 13 grams to 23 grams, and the weight of the dumpling crispness forming agent per one of the desserts is 3 grams to 10 grams (25th invention).

As the 26th invention, a method for manufacturing frozen dumplings includes the following steps: a dumpling forming step, which is to shape the dumplings; a filling step, which is to fill the formed dumplings on a tray; and a steaming step, which is to fill the dumplings. The dumplings are steamed together with the tray; the filling step of the dumpling crispy skin forming agent is the filling of the dumplings on the tray after the steaming is completed. The dumplings are filled with water, grain flour, oil, emulsifier, and the water content is 60% to 90% by weight. Dumpling crispy skin forming agent; freezing step, which is to freeze the tray filled dumplings with the dumpling crispy skin forming agent together with the tray; and packaging step, which is to package dumplings on the tray after freezing (26th invention).

A method for producing frozen dumplings, wherein the grain powder content of the above-mentioned crispy dumpling forming agent is 2% to 9% by weight (27th invention).

A method for manufacturing frozen dumplings, wherein the oil content of the above-mentioned crispy dumpling forming agent is 4% by weight to 30% by weight (28th invention).

A method for manufacturing frozen dumplings, wherein the emulsifier content of the above-mentioned crispy dumpling forming agent is 0.1% to 3% by weight (29th invention).

A method for manufacturing frozen dumplings, wherein the mixing weight ratio of the water, grain flour, oil and emulsifier of the above-mentioned dumpling crispy skin forming agent is 60~90: 2~9: 4~30: 0.1~3 (30th invention) .

A method for manufacturing frozen dumplings, wherein the weight of each dumpling is 13 grams to 23 grams, and the weight of the dumpling crispness forming agent per dumpling is 3 grams to 10 grams (31st invention).

According to the above configuration, especially when confectionery is heated and conditioned by a frying pan, even if the confectionery is heated and conditioned without a lid, it is possible to obtain a skin with a moderate texture that makes the skin of the confectionery not too soft and not too hard.

0501‧‧‧Frying Pan

0502‧‧‧Noodle slurry (crispy forming agent)

0504‧‧‧Dim sum (dumplings, etc.)

0505‧‧‧Region

0601‧‧‧Raw material input steps

0602‧‧‧Mixing Steps

0603‧‧‧Leather calendering step (formed into leather)

0604‧‧‧Stuffing step (using the skin to wrap the stuffing)

0605‧‧‧Heating step (steaming (steam) heating or boiling)

0606‧‧‧Crispy skin former filling step

0607‧‧‧Freezing Step (Quick Freezing)

0608‧‧‧Packing step (sealing step)

0609‧‧‧Opening Steps

0610‧‧‧Conditioning steps

0611‧‧‧Eating steps

1501‧‧‧Dumplings

1502‧‧‧Tray

1503、1504‧‧‧Tube

1601‧‧‧Inner filler supply device

1602‧‧‧Leather supply device

1603‧‧‧Forming device

1604‧‧‧Tray feeder

1605‧‧‧Dumpling filling device

1606‧‧‧Steaming device

1607‧‧‧Dumpling crispy skin forming agent filling device

1608‧‧‧Quick freezing device

1609‧‧‧Packaging device

1610‧‧‧Packing device

1700‧‧‧Steaming device

1701‧‧‧Water supply device

1702‧‧‧Cereal flour supply device

1703‧‧‧Oil Supply Device

1704‧‧‧Emulsifier supply device

1705‧‧‧Supply volume control device

1706‧‧‧Agitating and mixing device

1707‧‧‧Cooling device

1708‧‧‧Cooling and supply device

Figure 1(a) is a diagram showing the experimental composition of the total input amount of the raw materials when the weight% of the water added during kneading corresponding to the composition of the raw material input weight% of the confectionery skin is set to 25.0% by weight to 29.0% by weight (seaweed The sugar content is 0.0% by weight).

Figure 1(b) is a diagram showing the experimental composition of the total input amount of raw materials when the weight% of water added during kneading corresponding to the composition of the raw material input weight% of the confectionery skin is set to 25.0% by weight to 29.0% by weight (seaweed The sugar content is 0.1% by weight).

Figure 1(c) is a diagram showing the experimental composition of the total input amount of raw materials when the weight% of the water added during kneading corresponding to the composition of the raw material input weight% of the confectionery skin is set to 25.0% by weight to 29.0% by weight (seaweed The sugar content is 0.2% by weight).

Figure 1(d) is a diagram showing the experimental composition of the total input amount of the raw materials when the weight% of the water added during kneading corresponding to the composition of the raw material input weight% of the confectionery skin is set to 24.5 wt% to 29.0 wt% (seaweed The sugar content is 0.3% by weight).

Figure 1(e) is a diagram showing the experimental composition of the total input amount of the raw materials when the weight% of the water added during kneading corresponding to the composition of the raw material input weight% of the confectionery skin is set to 24.5% by weight to 29.0% by weight (seaweed The sugar content is 0.4% by weight).

Fig. 2(a) is a graph showing the content of water (% by weight) contained in the skin of confectionery in each manufacturing step when the content of trehalose is 0.0% by weight.

Fig. 2(b) is a graph showing the content of water (% by weight) contained in the skin of confectionery in each manufacturing step when the content of trehalose is 0.1% by weight.

Fig. 2(c) is a graph showing the content of water (% by weight) contained in the skin of confectionery in each manufacturing step when the content of trehalose is 0.2% by weight.

Fig. 2(d) is a graph showing the content of water (% by weight) contained in the skin of confectionery in each manufacturing step when the content of trehalose is 0.3% by weight.

Fig. 2(e) is a graph showing the content of water (% by weight) contained in the skin of confectionery in each manufacturing step when the trehalose content is 0.4% by weight.

Fig. 3(a) is a graph showing the result of sensory test (test) 1 (hardness of the skin) corresponding to the composition of the raw material input weight% of the confectionery skin (the content of trehalose is 0.0% by weight).

Fig. 3(b) is a graph showing the result of sensory test (test) 1 (hardness of the crust) corresponding to the composition of the raw material input weight% of the confectionery crust (the content of trehalose is 0.1% by weight).

Fig. 3(c) is a graph showing the result of sensory test (test) 1 (hardness of the skin) corresponding to the composition of the raw material input weight% of the confectionery skin (the content of trehalose is 0.2% by weight).

Fig. 3(d) is a graph showing the result of sensory test (test) 1 (hardness of the skin) corresponding to the composition of the raw material input weight% of the confectionery skin (trehalose content 0.3% by weight).

Fig. 3(e) is a graph showing the result of sensory test (test) 1 (hardness of the skin) corresponding to the composition of the raw material input weight% of the confectionery skin (trehalose content 0.4% by weight).

Figure 4(a) shows the official corresponding to the composition of the raw material input weight% of the confectionery skin Can test (test) 2 (stickiness of the skin) result graph (trehalose content 0.0% by weight).

Fig. 4(b) is a graph showing the results of sensory test (test) 2 (stickiness of the skin) corresponding to the composition of the raw material input weight% of the confectionery skin (the content of trehalose is 0.1% by weight).

Fig. 4(c) is a graph showing the result of sensory test (test) 2 (stickiness of the skin) corresponding to the composition of the raw material input weight% of the skin of the snack (the content of trehalose is 0.2% by weight).

Fig. 4(d) is a graph showing the result of sensory test (test) 2 (stickiness of the skin) corresponding to the composition of the raw material input weight% of the confectionery skin (trehalose content 0.3% by weight).

Fig. 4(e) is a graph showing the result of sensory test (test) 2 (stickiness of the skin) corresponding to the composition of the raw material input weight% of the confectionery skin (the content of trehalose is 0.4% by weight).

Figure 5 is a diagram showing the general state of dumplings heated by a frying pan.

Fig. 6 is a diagram showing the manufacturing steps including the eating of the skin of the confectionery.

Fig. 7 is a diagram that determines the degree of completion of the crispy crust and the appropriate range of sensory evaluation and preparation of frozen dumplings in this embodiment, and shows the scoring evaluation criteria.

Fig. 8 is a diagram for explaining the experimental environment in this embodiment.

Fig. 9 is a graph showing the results of the sensory evaluation of the crispy crust and frozen dumplings of the sixth embodiment and the results of the proper range of conditioning.

Fig. 10 is a graph showing the results of the sensory evaluation of the crispy crust and frozen dumplings and the proper range of conditioning in the seventh embodiment.

Fig. 11 is a graph showing the results of the sensory evaluation of the crispy crust and frozen dumplings of the eighth embodiment and the proper range of conditioning.

Fig. 12 is a graph showing the results of the sensory evaluation of the crispy crust and frozen dumplings and the proper range of conditioning in Embodiment 9.

Fig. 13 is a graph showing the results of the sensory evaluation of the crispy crust and frozen dumplings and the proper range of conditioning in the eleventh embodiment.

Fig. 14 is a flow chart of the method of manufacturing frozen dumplings in the embodiment.

15(a) to (c) are diagrams for explaining the manufacturing steps in the manufacturing method of the sixth embodiment.

Figure 16 is a system configuration diagram of the frozen dumpling production line in the sixth embodiment.

Fig. 17 is a system configuration diagram of a production line for filling dumpling crispy skin forming agent with heated dumplings after steaming in the sixth embodiment.

Fig. 18 is a graph showing the water value and water activity contained in the skin of confectionery in each manufacturing step when the water weight% and the trehalose content weight% are changed.

Figure 19 shows a dumpling preparation process in which a batter liquid is added without a cover, and the moisture content in the skin of the dumpling is set to 33% or more and 38.5% or less at the time of opening, and is formed on the bottom side of the finished dumpling The picture of the crispy skin.

Fig. 20 is a diagram showing an example of a standard schedule for the distribution of food such as frozen confectionery.

Figure 21 is a diagram showing a photograph of the finished dumpling with crispy crust.

<Embodiment 1>

<Outline of Embodiment 1>

In order to solve the above-mentioned problems, Embodiment 1 provides the following confectionery wrappers. That is, as shown in Figure 1 (a) to (e) and Figure 2 (a) to (e), it is a kind of confectionery skin, which constitutes a sealed package of confectionery skin, and its composition is as follows: at least When the cereal powder and sugar are opened and taken out for conditioning, etc., the weight% of the moisture contained in the skin is 33% or more and 38.5% or less relative to the total weight of the skin. Or relative to the total weight of the skin, the moisture content of the skin at the stage of opening and taking out is 34% or more and 38.5% or less of the snack skin (refer to Figure 1 (a) to (e), Figure 2(a) To (e)). Here, the measurement timing of (1)(3)(4)(5) in Figures 2(a) to (e) is the same as that of (1)(3)(4)(5) shown in Figure 6 below. The timing corresponds. Here, the measurement timing after the skin rolling in (2) is omitted. In addition, the moisture value measurement after freezing is measured after thawing at room temperature for about 3 minutes. An example of a standard schedule for the logistics of frozen snacks and other foods is shown in FIG. 20. The stage of unpacking and taking out the sealed packaged snacks (frozen dumplings, etc.) for conditioning refers to the stage of the logistics standard schedule shown in Figure 20, and the moisture value after freezing is the same. The sugar content by weight% is in the range of 0.2%~4%. Even if the frying pan is not covered, good conditioning finish can be obtained, but even if the sugar content is reduced, good conditioning finish can be obtained. In the explanation, the sugar content is analyzed in detail in the range of 0.0% to 0.4% by weight.

<Embodiment 1 sealed package>

"Sealed packaging" means packaging in a state where there is almost no ingress and egress of external air and moisture. Specifically, it means using metal laminate packaging, or packaging with a sufficiently thick plastic material (for example, a thickness of 0.1 mm or more). More specifically, it is preferable that the leakage degree of moisture in the package to outside air with a humidity of 20% or less within 100 hours is less than 0.1%. After the product is sealed to the purchase, the state before conditioning is kept in the best state due to the relationship with the moisture.

<Embodiment 1 Contains at least cereal flour and sugar>

"Cereal flour" refers to flour made by grinding grains or starch derived from grains. Wheat flour, rice flour, corn flour, barley flour, soybean flour, red bean flour, etc. meet. "Sugars" exclude monosaccharides, and preferably have fewer sugars. Specifically, it is preferably about disaccharides to pentasaccharides. The reason for the inclusion of sugars is that sugars have the property of entraining water and can prevent water from seeping out from the skin. Examples of sugars include trehalose, oligosaccharides, deoxysaccharides, aldoses, amino sugars, lactones, sucrose, lactose, and maltose. These are soluble Most of the common characteristics of polysaccharides in water are that they are highly hydrophilic and strongly retain water molecules. For example, when making gels using polysaccharides, 1% of polysaccharides can retain 99% of water to make it gel. The reason is that polysaccharides have more hydrophilic groups headed by hydroxyl (-OH). The hydrophilic group has a very high affinity for water molecules, and by this effect, water becomes bound water that cannot move freely and stays. Among the above-mentioned sugars, this property is common. For example, the experimental results obtained in trehalose are of course the same results in other sugars. However, it is known that if the amount of hydrophilic groups increases, the water retention of the few sugars tends to increase. The percentage increase of the moisture percentage of each hydrophilic group during freezing and unsealing after kneading is 0.567% according to the experiment. Based on this situation, it was found that when disaccharides, trisaccharides, and tetrasaccharides, in order to make the moisture weight% of the whole confectionery skin 33% to 38.5% after freezing and opening, the kneading of the raw materials of the skin should be adjusted. The moisture content is preferably 0.0% to 0.4%.

Preferably, "others" include food fats and oils. As the type, rapeseed oil, rapeseed oil, soybean oil, salad oil, corn oil, sesame oil, linseed oil, olive oil, etc. are suitable. More preferably, it contains starch derived from cereals. As starch, in addition to natural starch, modified starch is also considered. Specifically, tapioca starch, rice starch, potato starch, pea starch, corn starch, sago starch, cassava modified starch, etc. can be cited as examples.

<Embodiment 1 Water>

The key point of water is the weight ratio of moisture to the skin, etc., which should be defined just after opening the sealed package of confectionery for conditioning. It is important that the moisture of the skins of snacks that affect the taste or appearance falls into a predetermined value range in the state immediately before conditioning. In this embodiment, it is 33% or more and 38.5% or less in weight% with respect to the total weight of the skin of confectionery. Have the following tendency: if less At 33%, it feels harder after conditioning, especially after conditioning without a frying pan lid. On the contrary, if it is more than 38.5%, it feels too soft, or the shape of snacks is deformed during conditioning. In order to achieve 38.5% of the weight% of moisture relative to the total weight of the skin at the time of freezing and opening, it is necessary to roughly make the proportion of moisture relative to all the input raw materials at the time of kneading to be about 29%. However, when the amount of water input is further increased and set to more than 30%, as long as the usual confectionery manufacturing process is used, the proportion of water in the filling will be too much. The TAT (turnaround time, Processing time: 0.5 second to about 1 second / snacks) can not form better filling. Conversely, it is also considered to reduce the moisture content by the calendering step, but from the TAT of the calendering step (if the time length is extended, the production per unit time will be reduced; if the pressure is increased, it will be excessively glutenized, making it difficult to produce taste and taste It is still difficult to deal with the point of view (the operating efficiency of the workshop) of the better dim sum crust. Therefore, from the viewpoint of formability, the upper limit of the moisture content relative to the total weight of the skin at the time of opening after freezing becomes 38.5% of the limit value (29%) of the upper limit of the water input amount at the time of inputting the raw materials.

Even more preferably, in this embodiment, the weight% with respect to the total weight of the skin of confectionery is 34% or more and 38.5% or less. If it is less than 34%, it is considered that the eater feels hard after conditioning, especially after conditioning without a frying pan cover; on the contrary, if it is more than 38.5%, it is considered that the eater feels too soft . Particularly, the lower limit of 34% is further limited to the region with the least Δ evaluated by the observer in the sensory test. That is, the reason is that, in a total of 10 tests of 5 hardness tests and 5 viscosity tests, when 34% is set as the lower limit, the △evaluation is performed in a total of 150 individual evaluations by 5 observers. There are only 8 and the probability is about 5%, which is a sufficiently low value. Generally, it is a value sufficiently exceeding the empirical value related to a good-selling product in a food questionnaire, etc., and is a result of sufficiently high reliability. Furthermore, the upper limit is set to 36.0 At this time, only 3 out of 40 tests became △ evaluation, which became 7.5%. Even if the upper limit was lowered, better results were obtained. When the lower limit is set to 33%, especially in the tests of 0.1% by weight of trehalose and 0.4% by weight of trehalose in sensory test 1 (hardness), a very obvious critical significance can be seen. When the lower limit of 34% is adopted , In the sensory test 2 (trehalose 0.2% by weight), a very obvious critical significance can be seen, so it is sufficient to set the lower limit to 33% or 34%.

<Embodiment 1 Regarding fillers>

Next, explain the influence of the inner filling on the skin of snacks. The effect of the inner filler on the skin of the snack is to add moisture to the skin of the snack. That is, there is a tendency for a part of the skin of the confectionery to be in contact with the filler to become too soft due to the moisture added from the filler. However, when eating, the filling and the gravy leaking from the filling dominate the taste of this area. Instead of finely adjusting the taste of the skin in this area, it is better to adjust the taste of the part of the snack that is not in contact with the filling. important. Especially the part of the skin that is not in contact with the filler and is away from the part of the area where the water is injected when heated by a frying pan or the like. It is the part that constitutes the upper part of the state where the snacks are placed in a frying pan, etc. When the snacks are dumplings, the area where the skins overlap for pleating. This area is minimally affected by the moisture content of the filling. On the contrary, it must be carefully designed as a snack crust.

Specifically, the filler includes any one or more of the following fillers: pork, beef, chicken, duck, horse meat, venison, shrimp (including dried shrimp), crab, fish, cabbage, garlic, ginger, leeks, Scallions, onions, cheese, curry powder, carrots, green peppers, mustard, pickles, cabbage, bamboo shoots, shiitake mushrooms, matsutake, spinach, bean sprouts, potatoes, sausages, and fruits are finely chopped; In addition, various spices (hing), fragrant celery, fennel, allspice (pepper, three spice), oregano (oregano), and Zanthoxylum bungeanum, Sichuan pepper), cardamom (Elaichi), curry leaves (Murraya koenigii, Curry Patta), caraway (carum carvi), cumin (jeera, cumin), green pepper (green pepper), clove (clove, laung), pepper (pepper, kali mirch, safeda mirch), coriander (Daniya, Cilantro, ground coriander, coentro), saffron (kesar, saffron), Japanese pepper (Japanese pepper), perilla (perilla), cinnamon (cinnamon, dalchini), ginger ( gingembre, ginger), star anise (octagon, star anise), sage, thyme, turmeric (turmeric, haldi), polygonum (polygonum, water pepper), estragon (estragon), dill (Anethum graveolens), chili, Chili pepper (chili pepper, red pepper, lal mirch), nutmeg (nutmeg, mace, jafar, Jabituri), vanilla, jalapeno, bell pepper, fenugreek (methi), fennel (fennel, Foeniculum) vulgare, saunf) black seed grass (carodile), horseradish (horseradish), peppermint, poppy seed (poppy seed, khus khus), marjoram (majorana, sweet marjoram, oregano), mustard (mustard, rye, table mustard) , Zingiber mioga, scallion, radish, rosemary, bay leaves, bay leaf, tejpatta, wasabi, etc.

As an example of a recipe, dumplings may include 30 g of pork, 40 g of vegetables (cabbage, garlic, ginger), 1 g of sesame oil, and 6 g of seasonings in total. These materials, especially meat and vegetables, are chopped up in the raw state, and mixed with each other in the raw state. The kneaded filling is fully moistened due to the moisture oozing from the chopped meat and vegetables, and the moisture content is not deliberately adjusted before the filling process. The amount of liquid per dumpling contained in the stuffing stuffing in the state after the steam is heated is about 0.5cc to 1.5cc including the gravy. If the liquid volume is less than 0.5cc, the juiciness of dim sums (such as dumplings) cannot be tasted. If it is more than 1.5cc, it will be easier to heat up in dim sums other than Xiaolongbao, such as siu mai, dumplings, etc. Deformed. For dumplings, When the filling of the stuffing is about 8g to 12g, it is preferably about 0.8cc to 1.2cc. Preferably, approximately 9% to 11% of the weight of the filling is composed of moisture and oil. The composition ratio of water to oil can be approximately 6:4 to 7:3. When filling the stuffing of this level, the steam heating and freezing are followed to give the best amount of moisture to the skin of the confectionery.

<Embodiment 1 Confectionery and preparation method>

``Dim sums'' include dumplings, xiaolongbao, siu Mai, spring rolls, fried things with the skin of dim sum (the stuffing is wrapped in the skin and fried), and the skin of the dim sum is treated as a container and the stuffing is put in it. Grilled dishes, etc. The conditioning method is as shown in Figure 5, placing snacks (dumplings, etc.) 0504 on a frying pan 0501 or an iron plate, and heating them with gas from below. In this case, as shown in Figure 5, add a little water or batter (crispy forming agent) 0502 on the frying pan or iron plate. In addition, there is also a method of heating the same on the bottom of the pot. Furthermore, it is not limited to these, and there may be a conditioning method such as disposing on a net or the like and heating with steam from below. Through this manual, in the above-mentioned confectionery, in the dumplings of the type that put stuffing on the crust, encase the filling and knead the crust, etc., when the frying pan is prepared, the kneading part is arranged to face upward (configuration Prepare it on the side of the grilled noodles farthest from the frying pan).

<Embodiment 1 other parameters>

As other parameters, the thickness of the dim sum crust is about 0.5 mm to about 2.3 mm. As dumplings that are fried in a frying pan with the lid open, the thickness is preferably 0.8 mm or more and 1.8 mm or less, and more preferably 0.8 mm or more and 1.5 mm or less. It is the thickness when the package is opened and frozen.

<Embodiment 2>

<Outline of Embodiment 2>

In this embodiment, it is the skin of the following confectionery: Based on Embodiment 1, the above-mentioned sugars are any one or more of disaccharides, trisaccharides, and tetrasaccharides, as shown in Figures 2(a) to (e), Relative to the total input raw material weight at the time of raw material input before kneading, it is 0.0% or more and 0.4% or less in weight %. As mentioned above, sugars have the property of retaining water, and can retain water in the skins of snacks immediately before conditioning.

The weight% is due to the change in the water content during the manufacturing steps of the snacks, so it does not mean the weight% immediately before opening. In addition, these sugars may contain only one kind or several kinds. Sugars may not be contained at all, and the amount of water added during kneading can be used to adjust the weight% of the water after freezing and opening relative to the total weight of the skin. It is also possible to reduce the amount of water added during kneading due to the addition of sugar during kneading, or Reduce the amount of water lost from the skin during the manufacturing process of snacks. Furthermore, it can be seen that if it exceeds 4%, the sugar does not contribute to the improvement of the water retention effect and becomes redundant. In addition, as the upper limit of sugars described below, 0.4% is suitable.

In recent years, more and more consumers are sensitive to the amount of sugar contained in foods, and there is an increasing demand for expressing or revealing the amount of sugar contained in foods. For example, even if you buy chocolates with sweetness as one of your enjoyment, there are also a variety of 99% cocoa products on the market. It is believed that the sugar content of these products is substantially less than 1%. In this context, after implementing a questionnaire survey, the content of sugars relative to the skins of snacks is significantly lower than 1%. More than half of the answers are less than 0.5%, and it is better to round up to one decimal place, and the result is less than 0.4% of the standard of 0. Therefore, regarding the addition of sugars that are deliberately added for reasons that do not affect sweetness, that is, sugars that are added for reasons other than the desire for sweetness of the demander, the following results have been obtained: As long as there are no other undesirable conditions, then The content is more preferably 0.4% or less. It can be considered that limiting the content of sugars to this range has also become an attraction for consumers of snack products. Gravity can seek greater differentiation from competing products. Even if it is 0.4% or less, as long as it is opened when the confectionery is opened, especially in the frozen state, according to the following experiment, it can be known that the skin contains a proper moisture content in the range of good conditioning completion. It can be considered that this level Containing sugars by weight%, the health impact is also small.

<The content of trehalose as a sugar relative to the weight% of the total input raw materials is 0.0%>

<Group A trehalose 0.0% by weight group>

As shown in Figure 2(a), the weight% of water at the time of kneading is 25.0%, and when the weight% of trehalose as a sugar is 0.0%, the weight% of moisture at the time of opening is 31.4%. When the weight% of water at the time of kneading is 26.0%, and the weight% of trehalose as a sugar is 0.0%, the weight% of water at the time of opening is 33.1%. When the weight% of water at the time of kneading is 26.5%, and the weight% of trehalose as a sugar is 0.0%, the weight% of water at the time of opening is 34.2%. When the weight% of water at the time of kneading is 27.0%, and the weight% of trehalose as a sugar is 0.0%, the weight% of water at the time of opening is 35.3%. When the weight% of water at the time of kneading is 29.0%, and the weight% of trehalose as a sugar is 0.0%, the weight% of water at the time of opening is 36.5%.

<The content of trehalose as a sugar relative to the weight% of the total input raw materials is 0.1%>

<Group B trehalose 0.1% by weight group>

As shown in Figure 2(b), when the weight% of water during kneading is 25.0%, and the weight% of trehalose as a sugar is 0.1%, the weight% of water at the time of opening is 31.7%. The weight% of the water during mixing is 25.5%, which contains trehalose as a sugar When the weight% is 0.1%, the moisture weight% at the time of opening is 32.3%. When the weight% of water at the time of kneading is 26.0% and the weight% of trehalose as a sugar is 0.1%, the weight% of water at the time of opening is 33.3%. When the weight% of water at the time of kneading is 27.0%, and the weight% of trehalose as a sugar is 0.1%, the weight% of water at the time of opening is 35.5%. When the weight% of water at the time of kneading is 29.0%, and the weight% of trehalose as a sugar is 0.1%, the weight% of water at the time of opening is 37.6%.

<The content of trehalose as a sugar relative to the weight% of the total input raw materials is 0.2% by weight>

<C group trehalose 0.2% by weight group>

As shown in Figure 2(c), when the weight% of water during kneading is 25.0%, and the weight% of trehalose as a sugar is 0.2%, the weight% of water at the time of opening is 32.3%. When the weight% of water at the time of kneading is 25.5%, and the weight% of trehalose as a sugar is 0.2%, the weight% of water at the time of opening is 32.5%. When the weight% of water at the time of kneading is 26.0%, and the weight% of trehalose as a sugar is 0.2%, the weight% of water at the time of opening is 34.0%. When the weight% of water at the time of kneading is 27.0%, and the weight% of trehalose as a sugar is 0.2%, the weight% of water at the time of opening is 36.1%. When the weight% of water at the time of kneading is 29.0%, and the weight% of trehalose as a sugar is 0.2%, the weight% of water at the time of opening is 37.8%.

<The content of trehalose as a sugar relative to the weight% of the total input raw materials is 0.3%>

<D group trehalose 0.3% by weight group>

As shown in Figure 2(d), the weight% of water at the time of mixing is 24.5%. When the weight% of trehalose, which is a sugar, is 0.3%, the weight% of moisture at the time of opening is 32.3%. When the weight% of water at the time of kneading is 25.0%, and the weight% of trehalose as a sugar is 0.3%, the weight% of water at the time of opening is 33.7%. When the weight% of water at the time of kneading is 27.0%, and the weight% of trehalose as a sugar is 0.3%, the weight% of water at the time of opening is 37.4%. When the weight% of water at the time of kneading is 29.0%, and the weight% of trehalose as a sugar is 0.3%, the weight% of water at the time of opening is 38.3%.

<The content of trehalose as a sugar relative to the weight% of the total input raw materials is 0.4%>

<E group trehalose 0.4% by weight group>

As shown in Figure 2(e), when the weight% of water during kneading is 24.5%, and the weight% of trehalose as a sugar is 0.4%, the weight% of water at the time of opening is 31.9%. When the weight% of water at the time of kneading is 25.0%, and the weight% of trehalose as a sugar is 0.4%, the weight% of water at the time of opening is 34.0%. When the weight% of water at the time of kneading is 27.0%, and the weight% of trehalose as a sugar is 0.4%, the weight% of water at the time of opening is 37.7%. When the weight% of water at the time of kneading is 29.0%, and the weight% of trehalose as a sugar is 0.4%, the weight% of water at the time of opening is 38.5%.

<Sensory evaluation test 1 (hardness of the skin of snacks)>

Hereinafter, the result of the sensory evaluation test 1 of the hardness of the skin of confectionery is demonstrated. Observers performed sensory evaluation test 1 of the hardness of the leather by 5 people. The evaluation is determined by majority decision when the evaluation of each recipe includes only adjacent evaluation values. Here, "◎" is the right softness, "○" is slightly hard, "△" is somewhat hard, and "×" is the evaluation criterion for harder.

<Group A trehalose 0.0% by weight group sensory evaluation test 1>

As shown in Figure 3(a), when the moisture weight% of all input materials at opening is 31.4%, 4 observers get "×" and 1 observer gets the result of "△", so the comprehensive evaluation becomes "×". When it is 33.1%, 3 observers will be "△", 2 observers will be "○", and the overall evaluation will be "△". When it is 34.2%, 3 observers are regarded as "○", 1 observer is regarded as "◎", and 1 observer is regarded as "△", and the overall evaluation becomes "○". When it is 35.3%, 3 observers are regarded as "○", and 2 observers are regarded as "◎", and the overall evaluation becomes "○". When it is 36.5%, 3 observers are regarded as "◎", 1 observer is regarded as "○", and 1 observer is regarded as "△", and the overall evaluation becomes "◎".

<Group B trehalose 0.1% by weight group sensory evaluation test 1>

As shown in Figure 3(b), when the weight% of the moisture content at the time of opening is 31.7% relative to all the input raw materials, a result of "×" for all 5 observers is obtained, so the overall evaluation becomes "×". When it is 32.3%, 3 observers are regarded as "×", and 2 observers are regarded as "△", and the overall evaluation becomes "×". When it is 33.3%, 3 observers are regarded as "○", and 2 observers are regarded as "△", and the overall evaluation becomes "○". When it is 35.5%, 3 observers are regarded as "○", and 2 observers are regarded as "◎", and the overall evaluation becomes "○". When it is 37.6%, 3 observers are regarded as "○", 1 observer is regarded as "○", and 2 observers are regarded as "◎", and the overall evaluation becomes "○".

<C group trehalose 0.2% by weight group sensory evaluation test 1>

As shown in Figure 3(c), when the weight% of the moisture content at the time of opening of all input materials is 32.3%, the number of observers with 3 persons is "×", and the number of observers with 2 persons is 32.3%. As a result of "△", the comprehensive evaluation becomes "×". When it is 32.5%, 3 observers are considered "△" and 2 observers are considered "×", and the overall evaluation becomes "△". When it is 34.0%, 4 observers are regarded as "○", and 1 observer is regarded as "△", and the overall evaluation becomes "○". When it is 36.1%, 3 observers are regarded as "◎", and 2 observers are regarded as "○", and the overall evaluation becomes "◎". When it is 37.8%, 4 observers are regarded as "◎", and 1 observer is regarded as "○", and the overall evaluation becomes "◎".

<D group trehalose 0.3% by weight group sensory evaluation test 1>

As shown in Figure 3(d), when the weight% of the moisture content at the time of opening of all input materials is 32.3%, the result obtained by 3 observers is "△" and 2 observers is "×", so the comprehensive evaluation becomes "△". When it is 33.7%, 4 observers are regarded as "○", and 1 observer is regarded as "△", and the overall evaluation becomes "○". When it is 37.4%, 3 observers are regarded as "◎", and 2 observers are regarded as "○", and the overall evaluation becomes "◎". When it is 38.3%, all of the 5 observers will be "◎", and the overall evaluation will be "◎".

<E group trehalose 0.4% by weight group sensory evaluation test 1>

As shown in Figure 3(e), when the weight% of the moisture content at the time of opening of all input materials is 31.9%, the result is "×" for 3 observers and "△" for 2 observers, so the comprehensive evaluation becomes "×". When it is 34.0%, 4 observers are regarded as "○", and 1 observer is regarded as "△", and the overall evaluation becomes "○". When it is 37.7%, 3 observers are regarded as "◎", and 2 observers are regarded as "○", and the overall evaluation becomes "◎". When it is 38.5%, all the 5 observers will be "◎", and the overall evaluation will be "◎". <Sensory Evaluation Test 2 (Adhesiveness of Snacks)>

Below, the results of sensory evaluation test 2 on the stickiness of confectionery skins Be explained. Observers performed sensory evaluation test 2 of skin viscosity by 5 people. The evaluation is based on "◎" for just right chewing, "○" for sufficiently better chewing, "△" for slightly worse chewing, and "×" for evaluation of poor chewing. Here, chewiness refers to the necessary degree of force when the teeth bite into the skin.

<Group A trehalose 0.0% by weight group sensory evaluation test 2>

As shown in Figure 4(a), when the moisture weight% of all the input raw materials at the time of opening is 31.4%, the result is "×" for all 5 observers, so the overall evaluation becomes "×". When it is 33.1%, 3 observers are regarded as "○", and 2 observers are regarded as "△", and the overall evaluation becomes "○". When it is 34.2%, then 3 observers are "◎", 1 observer is "○", and 1 observer is "△", and the overall evaluation becomes "◎". When it is 35.3%, 3 observers are regarded as "○", and 2 observers are regarded as "◎", and the overall evaluation becomes "○". When it is 36.5%, 3 observers are regarded as "○", and 2 observers are regarded as "△", and the overall evaluation becomes "○".

<Group B trehalose 0.1% by weight group sensory evaluation test 2>

As shown in Figure 4(b), when the moisture weight% of all input materials at the time of opening is 31.7%, the result is "△" for all 5 observers, so the overall evaluation becomes "△". When it is 32.3%, 3 observers are considered as "△", and 2 observers are considered as "×", and the overall evaluation becomes "△". When it is 33.3%, 4 observers are regarded as "○", and 1 observer is regarded as "△", and the overall evaluation becomes "○". When it is 35.5%, 3 observers are regarded as "◎", and 2 observers are regarded as "○", and the overall evaluation becomes "◎". When it is 37.6%, all the 5 observers will be "◎", and the overall evaluation will be "◎".

<C group trehalose 0.2% by weight group sensory evaluation test 2>

As shown in Figure 4(c), when the moisture weight% of all the input materials at the time of opening is 32.3%, the result of 3 observers is "○" and the result of 2 observers is "△", so the comprehensive evaluation becomes "○". When it is 32.5%, 3 observers are considered "△" and 2 observers are considered "×", and the overall evaluation becomes "△". When it is 34.0%, 3 observers are regarded as "◎", and 2 observers are regarded as "○", and the overall evaluation becomes "◎". When it is 36.1%, 4 observers are regarded as "◎", and 1 observer is regarded as "○", and the overall evaluation becomes "◎". When it is 37.8%, 4 observers are regarded as "◎", and 1 observer is regarded as "○", and the overall evaluation becomes "◎".

<D group trehalose 0.3% by weight group sensory evaluation test 2>

As shown in Figure 4(d), when the weight% of the moisture content at the time of opening of all input materials is 32.3%, the observer who gets 3 persons is "○", the observer is 1 person is "△", and the observer is 1 person is "×" As a result, the comprehensive evaluation becomes "○". When it is 33.7%, 3 observers are regarded as "○", 1 observer is regarded as "◎", and 1 observer is regarded as "△", and the overall evaluation becomes "○". When it is 37.4%, all of the 5 observers will be "◎", and the overall evaluation will be "◎". When it is 38.3%, 3 observers are regarded as "◎", and 2 observers are regarded as "○", and the overall evaluation becomes "◎".

<E group trehalose 0.4% by weight group sensory evaluation test 2>

As shown in Figure 4(e), when the moisture weight% of all input materials at opening is 31.9%, 4 observers get "△" and 1 observer gets the result of "×", so the comprehensive evaluation becomes "△". When it is 34.0%, 3 observers are regarded as "○", 1 observer is regarded as "◎", and 1 observer is regarded as "△". Comprehensive evaluation Becomes "○". When it is 37.7%, all of the 5 observers will be "◎", and the overall evaluation will be "◎". When it is 38.5%, 3 observers are regarded as "◎", and 2 observers are regarded as "○", and the overall evaluation becomes "◎".

According to the above sensory evaluation test results, if the weight% of the moisture relative to the total weight of the skin when opened from the frozen state is 33% to 38.5% or less, the finished food texture by the uncovered frying pan is good. If it is preferably 34% or more to 38.5%, it is more favorable.

<Embodiment 3>

<Outline of Embodiment 3>

In this embodiment, it is based on Embodiment 1 or Embodiment 2 and uses the sealed package of the above-mentioned snacks. It is assumed to be shipped in a sealed package, placed in a store in this state, purchased in a sealed state, stored in the home in a sealed state, and opened and heated just before the conditioning. Sealing can seal several kinds of snacks together, or seal the snacks one by one. Generally the former. Furthermore, the sealing can be doubled, and the container can be sheet-shaped (bag-shaped using a sheet) or plate-shaped. As a plate, it is like a plastic container. In addition, it is also possible to form a tray in the form of a sheet (in the form of a bag made of a sheet), or a plastic material used inside, and to form a tray, and to arrange the snacks on the tray. The tray is preferably one that does not deteriorate due to necessary heat treatment when the snacks are produced in the factory. Furthermore, it is preferable that the tray is provided with recesses for storing snacks one by one. It is preferable to constitute as much as possible so that the snacks do not touch each other in the stages of transportation, storage, and purchase. The representative material of the container is polypropylene or polypropylene-based materials.

<Embodiment 4>

<Outline of Embodiment 4>

In this embodiment, it is a frozen snack obtained by freezing the above-mentioned snacks based on the third embodiment. By freezing, the quality retention period can be set for a relatively long time, which is more convenient. Furthermore, by performing the freezing process, the skin of the confectionery can be increased in moisture. The reason is that when the fast freezing process is carried out, the surface of the confectionery skin is the first to freeze, which quickly inhibits the evaporation of water from the surface of the skin, but at this stage, the skin that is in contact with the filler with larger heat capacity The side system is still in a state that can absorb moisture, and the filling is now supplying moisture to the skins of the snacks. That is, compared to just after steaming, it takes less than 10 seconds or 1 minute from the steaming (the faster the effect, the higher the effect, but it will take this amount of time to transport between devices and reach a certain temperature zone in the freezing device) When the surface is frozen quickly (at least the time until the surface temperature of the confectionery crust becomes 0°C or less), the moisture content of the crust increases.

<Embodiment 5>

<Outline of Embodiment 5>

In this embodiment, it is a confectionery based on Embodiment 4, and a crispy crust forming agent is added to the bottom surface in a frozen state. Especially used in dim sum, dumplings, or similar to dumplings, fried dumplings, fried siu mai, etc. The crispy crust former is especially convenient when heating and conditioning confectionery with a frying pan or the like. The reason is that when the confectionery is heated and prepared in a frying pan, it is necessary to add water and oil for the conditioning, but in the case where the crust-forming agent (including the noodle slurry) is added to the bottom surface of the confectionery in a frozen state At this time, the conditioner does not need to add the water or oil, and the best amount can be added in the workshop. Furthermore, in order to attach to the bottom surface, the recess of the above-mentioned tray container can be used.

The crispy skin forming agent is constituted in the following manner: the water content is 60% to 90% by weight based on the weight% relative to the total weight of the crispy forming agent containing water, cereal flour, oil, and emulsifier. Crispy pastry forming agent for heating, and heating The pastry snacks (heated by boiling or steam) are combined and frozen. Moreover, it is preferable that the content of the crumb forming agent is 2% to 9% by weight of the cereal flour, and it is more preferable that the oil content of the crusty forming agent is 4% to 30% by weight. Furthermore, it is preferable that the content of the emulsifier of the crispness forming agent is 0.1% to 3% by weight, and it is preferable that the mixing weight ratio of the water, cereal flour, oil and emulsifier of the crispness forming agent is 60 to 90. : 2~9: 4~30: 0.1~3. If the above-mentioned dumplings (or dim sums including dumpling-like foods, fried dumplings, fried siu mai, etc.) each weigh from 13 grams to 23 grams, the weight of each dumpling’s crispy skin former is 3 grams to 10 grams At the same time, the family can simply prepare crispy dumplings that maintain a balance and have a wide spread. Furthermore, since it contains an emulsifier, the oil dispersibility is better. Even if the frying pan is used for conditioning, there is less oil splashing. Therefore, even if the crispy former is used and the frying pan is used for uncovered conditioning, the oil splashing is caused There are also very few cases of scalding, and it can be described as a crispy skin-forming agent suitable for uncovered conditioning.

<Embodiment 6> Water Limited

<Outline of Embodiment 6>

The frozen confectionery of the sixth embodiment can maintain the crispness of the crispy crust by limiting the water content of the unheated confectionery crust-forming agent, and form a delicate crust during heating and conditioning. This crispy crust forming agent can also be used for the confectionery described in Embodiment 3 to Embodiment 5.

<Configuration of Embodiment 6>

As shown in FIG. 7, the degree of completion of the crispy crust in this embodiment, the sensory evaluation of frozen dumplings (frozen snacks), and the appropriate range of preparation are determined, and sensory evaluations are performed using the scoring evaluation criteria. Examples of evaluation items include: the size of the crispy skin, the thickness of the crispy (mm), the fineness of the crispy, the color (easy to burn), the adhesion of the crispy, the crispy feel of the crispy, and the frying of the crispy. The crispness of roasting marks, the elasticity and softness of the skin, and the amount of filling Juicy feel, core temperature of inner filling, cooking time. The evaluation system conducts five-stage evaluation, "3", "4", and "5" are judged to be appropriate, and when the evaluation items are "2" and "1", it is judged to be inappropriate. The evaluation result is based on the combination of one of the factors (water ratio, grain flour ratio, oil ratio, emulsifier ratio), 5 levels of sensory evaluation are performed in 5 stages, and the average value is rounded to obtain the evaluation of the combination of each factor. result. In addition, the combination of factors not shown in the figure was also evaluated. In addition, as the evaluation item in the present embodiment, the item of "taste" of the crispy crust is not set, but the crispy crust requires the texture and does not require the taste, so it is judged as unnecessary.

In order to perform the above-mentioned scoring evaluation, the evaluation was performed in the experimental environment described below. As shown in Fig. 8, the power supply frequency of the mixer (stirring device) used to manufacture the confectionery crust forming agent is 60 Hz, and the rotation speed is 5000 to 10000 rpm. As other conditions, the time until the dumplings are taken out from the steaming device and dripped with the dessert-like crust-forming agent (noodle slurry): within 5 minutes; the time until the dumplings are dripped with the slurry and placed in the quick freezing device: within 5 minutes; The surface temperature of the dumpling before the slurry is dripped is 30~50℃; the core temperature of the dumpling before the slurry is dripped is 60~75℃; the surface temperature of the dumpling before the slurry is dripped into the rapid freezing device is 30~50℃ ; The temperature of the surface slurry before dripping the slurry is 10~21℃; the temperature of the surface slurry before dripping the slurry and putting it into the rapid freezing device is 15~30℃; the capacity size of the tray (length×width×height) : 25mm×75mm×11.5mm; when filling 9 grams of noodle slurry for each, the noodle slurry reaches the height of several millimeters: H14~14.3mm. The production of frozen dumplings for evaluation was carried out using the experimental environment described above.

In addition, the heating and conditioning of the frozen dumplings for the test was performed using a household gas stove and a frying pan with a diameter of 26 cm on the bottom. The 12 frozen dumplings for the test were placed in two rows at a time and performed on a medium fire. When heating the surface temperature of the frying pan to 200℃, Without adding water, oil, etc., place 6 frozen dumplings in 2 rows in each row, cover and fry for 5 minutes. After the grilling time is over, remove the lid to make the grilled noodles become grilled color. The reason for the difference in the completion time of the frying is that the color of the skin (not the color of the crispy skin) near the frying pan of the dumplings is colored golden yellow, and the frying pan is kept away from the fire. The size of the crispy skin is to take out the fried dumplings with crispy skin from the frying pan and put them on a plate to measure the diameter. When the crispy crust is roughly round, measure the diameter of the circle, and when the crispy crust is close to a rectangle, measure the length of the crispy crust on the middle line of the two rows of dumplings. Furthermore, if the time for filling the confectionery crust forming agent and putting it in the quick freezing device becomes more than 7 minutes, the emulsified state and gelatinization state of the confectionery crust forming agent will gradually deteriorate, so it is preferably 5 Start freezing within minutes. Furthermore, 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. 9, the frozen snacks of the sixth embodiment consist of an unheated snack crust forming agent containing water, cereal flour, oil, and emulsifier, and the water content is 60% to 90% by weight. Frozen snacks made by combining past snacks and freezing them.

<Explanation of the composition of Embodiment 6>

<Embodiment 6: Explanation of the composition: Confectionery crispy crust forming agent>

"Snack crust former" refers to water, cereal flour, oil, emulsifier, in order to be able to prepare frozen snacks (frozen dumplings) without using oil or water at home, but used to fill (dripping) until heated Dim Sum (for example, heated dumplings) to form materials for snacks (for example, dumplings) with crispy crust. Frozen snacks (such as heated dumplings) are made by dropping the unheated noodle slurry (filling) used as the unheated snack crust forming agent on the heated snacks (such as heated dumplings), combining them and freezing them. Frozen dumplings). Hereinafter, when the crispy skin-forming agent of snacks is used for dumplings, it is called dumplings Sub-crispy forming agent.

<Explanation of the composition of Embodiment 6 Water>

Water affects the size of the crispy crust, the thickness of the crispy crust, the crispness of the crust, the elasticity of the crust, and the juicy feel of the inner filling. First, the effect of the moisture ratio on the size of the crispy crust will be explained. The reason for the impact on the size of the crispy crust is: depending on the amount of moisture, the expansion of the crispy crust on the frying pan changes.

Especially when the moisture ratio is 58%, the size of the crispy crust is obviously reduced, and it is judged as evaluation "2". That is, if the moisture ratio is 58% or less, the size of the crispy crust becomes too small, which is not appropriate. If the moisture ratio is 60% or more, it will be evaluated as "3" or more, which is more appropriate.

Next, the influence of the moisture ratio on the thickness of the crispy crust will be explained. The reason for the influence on the thickness of the crispy crust is that, depending on the amount of water, the speed of the dumpling crispy crust forming agent flowing on the frying pan is different during heating and conditioning. Especially when the amount of water was 58%, the fluidity of the dumpling crispy skin forming agent was poor, and it was evaluated as "1", and it was judged to be inappropriate. If the water content is 58% or less, the thickness of the crispy crust will also become too thick, which is not suitable. In addition, when the water content becomes 60% or more, the fluidity of the dumpling crispy skin forming agent becomes good, and it is judged that the evaluation "4" is appropriate. If the water content is 90%, the fluidity of the dumpling crispy skin forming agent is good, and it is judged to be appropriate for the evaluation "4". However, when the water content becomes 92%, the thickness of the crispy crust becomes very thin, and it is judged that the evaluation "1" is inappropriate.

In addition, the influence of the moisture ratio on the crispness of the crispy crust will be explained. The reason for the impact on the crispness of the crispy crust is that the thickness of the crispy crust changes depending on the moisture ratio, and the moisture content of the crispy crust during frying and roasting changes. Especially when the moisture ratio is 58%, the crispy skin becomes thicker, and the moisture in the crispy skin does not evaporate sufficiently, so it becomes sticky, and it is judged that the evaluation "2" is inappropriate. If the moisture ratio is less than 58%, the same The plot was evaluated as inappropriate. When the water content was 92%, the crispy skin of the dumplings became too thin, and the residual oil content became soft, and it was judged that the evaluation "1" was inappropriate. If the moisture ratio is 60% or 90%, it will be evaluated as "5" and "4", and it is judged to be appropriate.

Furthermore, the influence of the moisture ratio on the elasticity of the skin will be explained. The reason for the impact on the elasticity of the skin is: depending on the moisture ratio, the amount of water vapor in the frying pan during frying changes, and the steaming situation of the skin changes. Especially when the moisture content was 58%, the elasticity of the dumpling skin was weak, and it was judged that the evaluation "2" was inappropriate. If the moisture ratio is 58% or less, the moisture will be less and the crispy skin will become too dry, so it is not appropriate. If the moisture ratio is 60% or more, sufficient steam is given to the skin of the dumplings, so all of them are evaluated as "5", which is more appropriate.

Next, the effect on the juicy feel of the inner filler will be explained. The reason for the effect on the juiciness of the inner stuffing is that depending on the water ratio, the amount of water vapor in the frying pan during frying changes, which contributes to the change in the dissolution of the juicy fat components in the stuffing.

Especially when the moisture content is 58%, the amount of water vapor in the frying pan during frying is small, the steam heating is not sufficient, and the oil and fat components of the inner filling cannot be completely dissolved, so the juicy feeling is weak. It is judged as an evaluation " 2" is inappropriate. If the water ratio is 58% or less, the juicy feeling becomes weaker, and the evaluation is inappropriate. If the moisture ratio is 60% or more, all are evaluated as "5", which is more appropriate.

According to these results, the water content of the unheated dumpling crispy skin forming agent is preferably 60% to 90% by weight. Although omitted in the above figure, any item between 60% by weight and 90% by weight is good.

<Explanation of the composition of the sixth embodiment Cereal flour>

"Cereal flour" refers to the flour made by grinding grains or derived from grains starch. Regarding the above research, the preferable range of cereal flour is 2-9% by weight, using wheat flour, rice flour, corn flour, barley flour, soybean flour, red bean flour, the above-mentioned grain-derived starch, and the like. Known as cereal flour, rice flour is particularly desirable.

<Explanation of the composition of Embodiment 6 Oil>

"Oil" refers to vegetable fats or animal fats obtained from plants or animals. Regarding the above-mentioned research, the preferred range of oil is 4 to 30% by weight, using rapeseed oil, rapeseed oil, soybean oil, salad oil, corn oil, butter, sesame oil, linseed oil, olive oil, and the like. As the type of oil, rapeseed oil and salad oil are particularly desirable.

<Explanation of the composition of Embodiment 6 Emulsifier>

"Emulsifier" refers to an agent that causes water and oil that are difficult to mix with each other to produce an emulsification effect such that one liquid is dispersed in the other. Regarding the above-mentioned research, the preferable range of the emulsifier is 0.1 to 3% by weight, and it is performed using lecithin, enzyme-decomposing lecithin, polyglycerin fatty acid ester, propylene glycol fatty acid ester, and the like. As an emulsifier, lecithin is particularly preferred.

<Explanation of the composition of Embodiment 6 Heated dumplings>

"Heated dumplings" refer to dumplings made by steaming the stuffing (stuffing of the stuffing) inside the dumplings wrapped in the skin of the dumplings. After the dumplings are shaped, the dumplings are filled into the tray and steam heated. The research was conducted by heating dumplings with steam of the same specification and freezing them.

<Explanation of the composition of Embodiment 6 Frozen dumplings>

"Frozen dumplings" refer to dumplings made by combining heated dumplings with an unheated crust-forming agent and then freezing them. As described above, the crispy skin former includes water, cereal flour, oil, and emulsifier, and the content of water is 60% to 90% by weight.

<Embodiment 6 Manufacturing Method>

As shown in FIG. 14, the method for manufacturing frozen dumplings of the sixth embodiment includes the following steps: a dumpling forming step (1401), which is to shape the dumplings; a filling step (1402), which is to fill the formed dumplings on a tray; and steaming Step (1403), which is steaming the filled dumplings together with the tray; the filling step (1404) of filling the dumplings with crispy skin forming agent, which is filled with water, grain flour, oil, emulsifier, and water on the tray after steaming. The content is 60% to 90% by weight of the unheated dumpling crispy forming agent; the freezing step (1405), which is to freeze the dumplings on the tray filled with the dumpling crispy forming agent together with the tray; and the packaging step (1406) ), which is attached to the frozen packaging tray for dumplings.

In this way, in the method of manufacturing frozen dumplings of the sixth embodiment, only the dumplings are steam heated in the steaming step (1403), and then the dumplings are filled with an unheated dumpling crispy skin forming agent (noodle slurry) and frozen To make frozen dumplings, the noodle slurry is frozen in an unheated state. Therefore, the following special effects are exerted: when the frozen dumplings are heated and prepared, the unheated noodle slurry is roasted in the frying pan from the non-gelatinized state, so the viscosity of the noodle slurry is low, and the noodle slurry is spread throughout the whole Frying pan, as a result, crispy skin can be formed in a wide area.

Next, the manufacturing method of the frozen dumplings of the sixth embodiment will be described.

As shown in FIG. 15(a), the dumpling 1501 formed in the previous step is filled into the tray 1502 with the side of the kneaded dumpling skin as the upper side, and steam heated. Next, as shown in Fig. 15(b), the heated dumplings filled on the tray and cooled to below a predetermined temperature are filled with a predetermined amount of a dumpling crispy skin forming agent (noodle slurry) from the tubes 1503 and 1504, respectively. After that, as shown in FIG. 15(c), the dumpling crispy skin forming agent (noodle slurry) is accumulated in the lower part of the tray and is frozen to a predetermined height to prepare frozen dumplings. borrow Therefore, the unheated dumpling crispy skin forming agent (noodle slurry) is combined with the heated dumplings in an ungelatinized state, and is roasted in a frying pan from the ungelatinized state of the noodle slurry when heating and conditioning at home. The flour paste spreads over the entire frying pan, resulting in a uniform and fine crispy skin that can be spread over a wide area.

Hereinafter, a production line (manufacturing device) to which the method of manufacturing frozen dumplings in the sixth embodiment is applied will be described.

As shown in FIG. 16, the production line (manufacturing device) of frozen dumplings is provided with an inner filling supply device 1601 for supplying the inner filling of dumplings, and a skin supply device 1602 for supplying dumpling skins. The skin of the dumpling is supplied from the skin supply device 1602, and the inner filling of the dumpling is placed on the skin, and formed by the forming device 1603 to continuously produce raw dumplings. The raw dumplings are transported to the next step, and the raw dumplings are filled by the dumpling filling device 1605 on the tray supplied by the tray feeding device 1604. After that, it is transported to the steaming device 1606, and the raw dumplings are steam heated together with the tray. Secondly, the above-mentioned unheated dumpling crispy forming agent, which is a feature of the present invention, is filled by the dumpling crispy forming agent filling device 1607. The heated dumplings taken out from the steaming device 1606 are cooled by the cooling circuit, so even if they are filled with the dumpling crispy skin forming agent, they will not gelatinize. Therefore, the "unheated" in the present invention refers to a state in which the dumpling crispy skin forming agent is heated at about 30°C or 50°C. The details of the filling of the dumpling crispy skin forming agent are shown in FIG. 17. The tray filled with the unheated dumpling crispy skin forming agent is transported to the quick freezing device 1608, where the unheated dumpling crispy skin forming agent and the heated dumplings are combined and frozen. After that, the packaging device 1609 performs packaging, and the packaging device 1610 performs packaging in a predetermined unit. The packed box is kept in the freezer before shipment.

As shown in Figure 17, the heated dumplings filled to the tray after the steam heating is completed from the steaming device 1700 are transferred to the next unheated dumpling crispy skin forming agent filling Filling steps. The water supply device 1701, the grain flour supply device 1702, the oil supply device 1703, and the emulsifier supply device 1704 are respectively supplied with water, grain flour, oil, and emulsifier. The supply amount control device controls the materials supplied from the supply devices 1701 to 1704, and the stirring and mixing device 1706 performs stirring to produce an unheated dumpling crust forming agent. At this time, the stirring and mixing device 1706 is controlled to a fixed temperature by the cooling device 1707. The reason is to prevent the multiplication of miscellaneous bacteria and maintain a good emulsified state. Specifically, it is configured to maintain the temperature of the dumpling crispy skin forming agent in the range of 10°C to 21°C. In addition, if the room temperature of the entire factory is controlled to be 20 degrees or less, the cooling device 1707 may not be provided. The heated dumplings filled to the tray conveyed from the steaming device are conveyed on the cooling circuit, and the unheated dumpling crispy skin forming agent is filled by the cooling and supplying device 1708. The heated dumplings taken out from the steaming device are cooled by a cooling circuit, so even if they are filled with a dumpling crispy skin forming agent, they will not gelatinize. Since the subsequent steps are the same as the steps in FIG. 16 described above, the description is omitted.

In this way, according to the sixth embodiment, by using an unheated dumpling crispy skin forming agent, a good crispy skin can be formed during the firing of frozen dumplings.

<Embodiment 7> Cereal flour limited

<Outline of Embodiment 7>

The frozen dumplings of the seventh embodiment are based on the sixth embodiment, and the grain powder of the unheated dumpling crispy skin forming agent is limited, so that the crispy texture of the crispy crust can be maintained, and a fine crispy crust is formed during heating and conditioning. This crispy crust forming agent can also be used for the confectionery described in Embodiment 3 to Embodiment 5.

<Configuration of Embodiment 7>

As shown in FIG. 10, the frozen dumpling of the seventh embodiment contains the grain flour of the above-mentioned dumpling crispy skin forming agent, and the content is 2% to 9% by weight. Below, omit and The description of the common configuration of the sixth embodiment will describe the characteristic configuration of the seventh embodiment.

<Explanation of the composition of Embodiment 7>

<Explanation of the composition of Embodiment 7 Cereal flour>

Grain flour affects the thickness of the crispy crust, the fineness of the crispy crust, the roasting color (easy to scorch), the adhesion of the crispy crust, the crispness of the crispy crust, and the crispness of the fry traces of the crust.

First, the effect of the ratio of grain flour on the thickness of the crispy crust will be explained. The reason for the influence on the thickness of the crispy crust is that cereal flour becomes the main component of the crispy crust. Especially when the ratio of grain flour is 1% by weight, the crispy crust becomes thinner, and it is judged that the evaluation "2" is inappropriate. That is, if the cereal flour ratio is 1% by weight or less, the thickness is similarly not suitable, and it is evaluated as inappropriate. When the grain flour ratio was 10% by weight, the crispy crust did not expand properly and became thick, and it was judged that the evaluation "2" was inappropriate. If the cereal flour ratio is 2% by weight and 9% by weight, both will be evaluated as "4", which is an appropriate thickness. Although omitted in the above figure, the proportion of cereal flour is between 2% by weight and 9% by weight, and the thickness of the crispy crust is also good, and the evaluation becomes appropriate.

Next, the effect of the ratio of grain flour on the fineness of the crispy crust will be explained. The reason for the impact on the fineness of the crispy crust is that the cereal flour becomes the main component of the crispy crust. Especially when the ratio of cereal flour is 1% by weight, the cereal flour does not fully cover the whole area of the crispy skin, and there is an insufficient area of the cereal flour, so the crispy skin is slightly rough, and it is judged that the evaluation "2" is inappropriate. If the cereal flour ratio is 1% by weight or less, it is evaluated as inappropriate in the same manner. When the cereal flour ratio is 2% by weight, a fine and crispy crust can be formed well, and it becomes an evaluation "4", which is appropriate. When the ratio of grain flour is 9% by weight, fine crispy skin can be formed well, which is suitable for evaluation "4". although Omitted in the above figure, but the proportion of cereal flour is between 2% by weight and 9% by weight, the crispness of the crust is also good, and the evaluation becomes appropriate.

Next, the effect of the ratio of grain flour on the color of the crispy crust (easy to burn) will be explained. The reason for the influence on the frying color of the crispy crust (easy to burn) is that the moisture content changes relatively depending on the proportion of the grain flour. The less the moisture, the less the heat energy taken away by the water, and the heating of the grain flour increases. The more water, the more heat energy is taken away by the water, and the heating of the cereal flour is weakened. In particular, when the ratio of grain flour is 1% by weight, the water content is relatively increased without coloring, and it is judged that the evaluation "2" is inappropriate. If the grain flour ratio is 2% by weight, 9% by weight, and 10% by weight, the roasting color of the crispy crust is good, and the evaluation is all "4", and it is judged to be appropriate.

Next, the effect of the ratio of grain flour on the adhesion (peelability) of the crispy crust to the frying pan will be explained. The reason for the effect on the adhesion of the crispy crust is that depending on the amount of grain flour, the degree of adhesion of the dumplings, crispy crust and frying pan after roasting changes. That is, the grain flour acts as an adhesive between the crispy skin of the dumpling and the dumpling body, and also affects the peelability from the frying pan. Especially when the ratio of grain flour is 1% by weight, the crispy crust remains in the frying pan, and it is judged that the evaluation "2" is inappropriate. If the cereal flour ratio is 1% by weight or less, the same evaluation becomes inappropriate. If the cereal flour ratio is 2% by weight, the peelability of the crispy crust is good, and it is judged that the evaluation "4" is appropriate. If the cereal flour ratio is 9% by weight and 10% by weight, the peelability of the crispy crust is very good, and it is judged that the evaluation "5" is appropriate. Although omitted in the above figure, the ratio of cereal flour is between 2% by weight and 9% by weight, and the peelability of the crispy crust is also good or very good, and the evaluation becomes appropriate.

Secondly, the effect of the ratio of grain flour on the crispness of the crispy crust will be explained. The reason for the impact on the crispness of the crispy crust lies in the fact that depending on the amount of grain flour, the roasting state changes. Especially when the ratio of grain flour is 1% by weight, the crispy crust becomes lighter, It is judged that the evaluation "2" is inappropriate. If the cereal flour ratio is 1% by weight or less, the crispy crust will also become light, and a firm crispy feeling cannot be obtained, and the evaluation is judged to be inappropriate. If the cereal flour ratio is 2% by weight, the crispy texture of the crispy crust is good, and it is judged that the evaluation "4" is appropriate. If the cereal flour ratio is 9% by weight and 10% by weight, the crispy texture of the crispy crust is very good, and it is judged that the evaluation "5" is appropriate. Although omitted in the above figure, the proportion of cereal flour is between 2% by weight and 9% by weight, and the crispy texture of the crispy crust is also good or very good, and the evaluation becomes appropriate.

Secondly, the influence of the ratio of grain flour on the crispness of the frying and roasting marks of the skin will be explained. The reason for the effect on the crispy feeling of the frying traces of the skin is that the crispy skin forming agent affects the frying traces of the skin on the surface of the frying pan side skin of the dumplings. That is, on the surface of the frying pan side skin of the dumplings, the dumpling crispy skin forming agent enters the gap with the frying pan, resulting in a crispy feeling of the frying traces of the dumpling body. Especially when the ratio of grain flour is 10% by weight, the crispy skin forming agent on the lower surface of the dumplings contains more grain flour, so it is not completely fried, and it is judged that the evaluation "2" is inappropriate. If the proportion of grain flour is 1% by weight, 2% by weight, and 9% by weight, the crispness of the frying and roasting traces of the skin is good, very good, and ordinary, so the evaluation is "4", "5", and "3". It is judged to be appropriate. Although omitted in the above figure, the proportion of grain flour is between 2% by weight and 9% by weight, and the crispness of the frying and roasting traces of the skin is normal, good, or very good, and the evaluation becomes appropriate.

According to these results, the content of the cereal flour of the unheated dumpling crispy skin forming agent is preferably 2% to 9% by weight. In addition, in the study of the second embodiment, the content of "water" in the unheated dumpling crispy skin forming agent is 60% to 90% by weight, "oil" is 4 to 30% by weight, and "emulsifier" is 0.1 to 3% by weight Under the condition of %. Even if the weight% of the oil exceeds 30 weight %, the whole is good.

<Embodiment 7 Manufacturing Method>

Since the manufacturing method of the seventh embodiment is the same as the manufacturing method of FIG. 14 of the sixth embodiment, the description thereof will be omitted.

<Embodiment 8> Oil Limited

<Outline of Embodiment 8>

The frozen dumplings of this embodiment 8 are based on embodiment 6 or 7, and the oil of the unheated dumpling crispness forming agent is limited, so that the crispy feeling of the crispy crust can be maintained, and a fine crispy crust is formed during heating and conditioning. . This crispy crust forming agent can also be used for the confectionery described in Embodiment 3 to Embodiment 5.

<Configuration of Embodiment 8>

As shown in FIG. 11, the frozen dumpling of the present embodiment 8 contains the oil content of the above-mentioned dumpling crispy skin forming agent of 4% by weight to 30% by weight. Hereinafter, the description of the configuration common to the sixth or seventh embodiment will be omitted, and the characteristic configuration of the eighth embodiment will be described.

<Explanation of the composition of Embodiment 8>

<Explanation of the composition of Embodiment 8 Oil>

The oil system affects the crispy feel of the crispy crust and the crispy feel of the frying and roasting traces of the crust.

First, the effect of the oil ratio on the crispness of the crispy crust will be explained. The reason for the impact on the crispness of the crispy crust lies in the fact that depending on the amount of oil, the state of the frying and roasting changes. Especially when the oil content ratio is 2% by weight, the crispy skin becomes lighter, and it is judged that the evaluation "2" is inappropriate. When the oil content ratio is 4% by weight, 30% by weight, and 32% by weight, the crispy texture of the crispy crust is good or very good, and it is judged that the evaluation "4" or "5" is appropriate. Although omitted in the above figure, the oil content ratio is between 4% by weight and 30% by weight, and the crispy texture of the crispy crust is also good or very good, and the evaluation becomes appropriate.

Next, the influence of the oil ratio on the crispness of the skin's frying and roasting traces will be explained. The reason for the impact on the crispness of the roasting traces of the skin is that the oil becomes a more important ingredient for causing the roasting traces. In particular, when the oil content ratio was 2% by weight, the water content was relatively high, and the dumplings could not be fried crispy and softened, and the evaluation "1" was judged to be inappropriate. In the case where the oil content ratio is 4% by weight, the skin's frying and roasting traces are normal and the crispness is judged to be appropriate for the evaluation "3". When the oil content ratio is 30% by weight and 32% by weight, the crispy feeling of the frying and roasting traces of the skin is very good, and it is judged that the evaluation "5" is appropriate. Although omitted in the above figure, the oil content ratio is between 4% by weight and 30% by weight, and the crispy feeling of the frying and roasting traces of the skin is also good or very good, and the evaluation is appropriate.

According to these results, the oil content of the unheated dumpling crispy skin forming agent is preferably 4% by weight to 30% by weight. In addition, in the study of the third embodiment, the content of "water" in the unheated dumpling crispy skin forming agent is 60% to 90% by weight, "cereal flour" 2-9% by weight, and "emulsifier" 0.1-3 Carry out under the condition of weight %.

<Embodiment 8 Manufacturing Method>

Since the manufacturing method of the eighth embodiment is the same as the manufacturing method of FIG. 14 of the sixth embodiment, the description is omitted.

<Embodiment 9> Emulsifier Limited

<Outline of Embodiment 9>

The frozen dumplings of this embodiment 9 are based on any one of Embodiments 6 to 8, and the emulsifier blending rate of the unheated dumpling crispy skin forming agent is limited, so that the crispy texture of the crispy skin can be maintained, and the crispy texture can be maintained when heated. Forms a delicate crispy crust during conditioning. This crispy crust forming agent can also be used for the confectionery described in Embodiment 3 to Embodiment 5.

<Configuration of Embodiment 9>

As shown in Figure 12, the frozen dumplings of the ninth embodiment are the above-mentioned dumplings The content of the emulsifier of the crispy skin former is 0.1% to 3% by weight. Hereinafter, the description of the configuration common to the sixth to eighth embodiments is omitted, and the characteristic configuration of the ninth embodiment will be described.

<Explanation of the composition of Embodiment 9>

<Explanation of the composition of Embodiment 9 Emulsifier>

The emulsifier affects the thickness of the crispy crust, the fineness of the crispy crust, the color of roasting (easy to burn), and the crispy feel of the crispy crust.

First, the effect of the ratio of emulsifier on the thickness of the crispy crust will be explained. The reason for the influence on the thickness of the crispy skin is that the emulsifier promotes the emulsification of water and oil. That is, the reason is that the cereal flour can be produced in a state in which the grain flour is sufficiently soaked in water and oil. Cereal flour is difficult to dissolve in oil. In a state where water and oil are separated, grain flour concentrates on the water side, and the distribution of grain flour in the dumpling crispy skin forming agent is uneven, so uniform and high-quality crispy crust cannot be formed. Especially when the emulsifier ratio is 4% by weight, the fluidity of the dumpling crispy skin forming agent becomes higher and spreads thinly, so the thickness of the crispy skin becomes thinner, and it is judged that the evaluation "2" is inappropriate. When the emulsifier ratio is 0.05% by weight, 0.1% by weight, and 3% by weight, the thickness of the crispy crust is within the predetermined range, which is suitable for evaluation of "3" and "5". Although omitted in the above figure, the emulsifier ratio is between 0.1% by weight and 3% by weight, and the thickness of the crispy crust is also within the predetermined range, and the evaluation becomes appropriate. When the emulsifier ratio is 1% by weight and 2% by weight, the evaluation is also appropriate.

Next, the effect of the ratio of emulsifier on the fineness of the crispy skin will be explained. The reason for the impact on the fineness of the crispy skin lies in the changes in the level of emulsification depending on the amount of emulsifier. Especially when the emulsifier ratio was 0.05% by weight, the crispy skin was slightly rough, and it was judged that the evaluation "2" was inappropriate. All other emulsifier ratios were evaluated as appropriate.

Next, the effect on the roasting color (easiness of scorching) of the crispy crust will be explained. The reason for the influence on the frying color (easiness of scorching) of the crispy crust lies in the change of the frying color (easiness of scorching) depending on the amount of emulsifier. Especially when the emulsification ratio agent is 4% by weight, the dumpling crispy skin forming agent spreads thinly, so the volume per unit area that absorbs the heat from the frying pan becomes smaller, and the tendency to burn easily is strong. It is judged as the evaluation "1 "It's inappropriate. All other emulsifier ratios were evaluated as appropriate.

Secondly, the influence of the ratio of emulsifier on the crispness of the crispy crust will be explained. The reason for the impact on the crispness of the crispy skin is that the emulsification effect changes depending on the amount of emulsifier. Especially when the emulsifier ratio is 4% by weight, the flow of the dumpling crispy skin forming agent is better and the crispy skin becomes too thin, so the texture of the crispy skin is very slight, and the evaluation "2" is judged to be inappropriate. All other emulsifier ratios were evaluated as appropriate.

According to these results, the emulsifier content of the unheated dumpling crispy skin former is preferably 0.1% to 3% by weight. In addition, in the study of this embodiment 4, the content of "water" in the unheated dumpling crispy skin forming agent is 60% to 90% by weight, "grain flour" 2-9% by weight, and "oil" 4-30% by weight Under the condition of %.

<Embodiment 9 Manufacturing Method>

Since the manufacturing method of the ninth embodiment is the same as the manufacturing method of FIG. 14 of the sixth embodiment, the description thereof will be omitted.

<Embodiment 10> The ratio of water: cereal flour: oil: emulsifier is limited

<Outline of Embodiment 10>

The frozen dumplings of this embodiment 10 are based on any one of embodiments 6 to 9 and limit the ratio of water: grain flour: oil: emulsifier for the unheated dumpling crispy skin forming agent, so as to maintain the crispness The skin has a crispy feel, and it forms a delicate crispy skin when heated and conditioned. Furthermore, the crispy skin forming agent can also be used in embodiments 3 to The snacks described in the fifth embodiment.

<Configuration of Embodiment 10>

As shown in Figures 9 to 12, the frozen dumplings of the tenth embodiment are prepared in a weight ratio of 60~90: 2~9: 4~30 for the water, grain flour, oil and emulsifier of the above-mentioned dumpling crispy skin forming agent: 0.1~3. Hereinafter, the description of the configuration common to the sixth to ninth embodiments is omitted, and the characteristic configuration of the tenth embodiment will be described.

<Explanation of the composition of Embodiment 10>

<Explanation of the composition of Embodiment 10: Blending weight ratio>

"Mixed weight ratio" refers to the weight ratio of the water, grain flour, oil, and emulsifier of the dumpling crispy skin forming agent. According to the above results, the blending weight ratio of water, grain flour, oil and emulsifier of the ideal dumpling crispy skin forming agent is 60~90:2~9:4~30:0.1~3. In addition, the crispy crust forming agent can also be used for the confectionery described in Embodiment 3 to Embodiment 5.

<Embodiment 10 Manufacturing Method>

Since the manufacturing method of the tenth embodiment is the same as the manufacturing method of FIG. 14 of the sixth embodiment, the description is omitted.

<Embodiment 11> Dumplings: Weight limitation of crispy skin forming agent

<Outline of Embodiment 11>

The frozen dumplings of this embodiment 11 are based on any one of Embodiments 6 to 10, and the weight of the unheated dumpling crispy skin forming agent is limited, so that the crispy texture of the crispy skin can be maintained, and it can be heated and prepared. Forms a delicate and crispy crust. In addition, the crispy crust forming agent can also be used for the confectionery described in Embodiment 3 to Embodiment 5.

<Configuration of Embodiment 11>

As shown in Fig. 13, the weight of each frozen dumpling of the present embodiment 11 is 13 grams to 23 grams, and the weight of the dumpling crispness forming agent of each dumpling is 3 grams to 10 grams. Hereinafter, the description of the configuration common to Embodiments 6 to 10 will be omitted, and the characteristic configuration of Embodiment 11 will be described.

<Explanation of the composition of Embodiment 11>

<Explanation of the composition of Embodiment 11 Gyoza>

Dumplings are heated dumplings, each weighing 13 to 23 grams. If the weight of each dumpling increases, in proportion to this value, the weight of the dumpling crispy skin former also increases.

<Embodiment 11 Description of the composition: Dumpling crispy skin forming agent>

The weight of the dumpling crispy skin forming agent is 2g, 3g, 10g, 12g for each dumpling.

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

First, the influence of the weight ratio of the dumpling crispy skin forming agent on the size of the crispy skin will be explained. The reason for the impact on the size of the crispy crust is that the expansion of the crispy crust changes depending on the filling amount of the dumpling crispy crust forming agent.

Especially when the weight of the dumpling crispy skin forming agent is 2 grams, the size of the crispy skin becomes smaller. If the weight is more than 3 grams, there is no problem. Therefore, if it becomes 2 grams or less, the desired crispy skin cannot be formed, and it cannot be used.

Secondly, the influence of the weight ratio of the dumpling crispy skin forming agent on the time to complete the frying and roasting will be explained. The reason for the effect on the time for the completion of frying is that the time for the water or oil to evaporate changes depending on the filling amount of the dumpling crispy skin former.

Especially if the weight of the dumpling crispy skin forming agent becomes 12 grams, it will be cooked and roasted. The preparation time (the solidification of the crispy crust and the adjustment time of the frying color) also takes 6 to 8 minutes, so it takes too much time and becomes inconvenient. It is not suitable as a frozen dumpling for heating and conditioning at home (NG). Regarding 3 g and 10 g, the results of sensory evaluation of all items are good, and fall into the proper range of conditioning. Values between 3 grams and 10 grams are also good. Furthermore, when adding a crispy crust-forming agent to the bottom portion of frozen dumplings, and selecting dumplings as the confectionery of Embodiment 3 to Embodiment 5, and in the case of frying without a lid, it is compared to the case of lidding. In the case of frying, there is a tendency for the evapotranspiration of the noodle paste to increase. In the case of frozen dumplings for conditioning without a cover, the additional weight of each dumpling of the crispy forming agent (noodle paste) is appropriately in the range of 5 g to 10 g. The reason for this range lies in the tendency of medium heat (the firepower of the gas after opening the dumplings in a frozen state and placing them in the frying pan and before the crispness adjustment) in the case of household cooking (for example, depending on the region, the gas Supply companies, etc.) are somewhat biased. Regarding the additional weight of the crispy skin former of each dumpling that can be mostly used as the central value, it is 6 to 8 grams in the case of uncovered conditioning. The frozen dumplings (about 12 in a pack) in the frozen state (-15°C to -25°C) are formed in the following manner: placed in a frying pan without a cover, and placed in a general gas stove (such as JIS standards) The specified household gas stove), etc., under a medium fire, take about 6 minutes 30 seconds to 7 minutes 30 seconds to make the skin of the dumplings become the appropriate roasting color, and the crispy skin forming agent is also solidified to have a proper crispy feeling. The skin covers the entire bottom of the frying pan and spreads between the fried dumplings (being in a state where the oil contained does not adhere to the bottom of the frying pan and can be easily detached from the frying pan). The crispy skin former is based on medium heat (calculated by IH furnace power, 500W (430 kcal/1 hour) to 1500W (1290 kcal/1 hour), with a center value of 700W to 1300W: equivalent to the diameter of the bottom of the frying pan The heat received by the whole 26 cm; moreover, as an illustration for ordinary households, it is the extent to which the front end of the flame of a general gas stove touches the bottom surface of the frying pan; however, in the case of urban gas and propane gas, due to The calories are different and the deviation occurs.) When heating starts (within 30 seconds), it becomes liquefied and gradually becomes a state of boiling on the frying pan. The crispy skin forming agent in the boiling state slowly solidifies during the last 1 minute to 2 minutes. The crispy belt has a roasting color. Stop heating to complete a crispy skin with appropriate roasting color and soft skin. The taste of dumplings.

Regarding the evapotranspiration of the crispy forming agent during the curing process of the crispy forming agent, since the steam generated from the crispy forming agent mainly rises from between the dumplings and the dumplings to the top of the frying pan, it adheres to the frying pan. The steam of the crispy skin forming agent in the joint between the skins of each dumpling (interwoven part) is very small, and the joint is the part of dumplings where the degree of drying tends to become the largest during heating and conditioning. In the case of using the confectionery skins described in the first and second embodiments, even when the above-mentioned frying process is used at the start of heating, sufficient moisture can be maintained at the seam, so frying is completed The whole dumpling becomes a very soft texture. Furthermore, the stuffing that belongs to the filling contains about 9% to 11% (depending on the thickness of the crust, even if it is a value higher than that, a good confectionery can be obtained) of moisture and oil (if measured at room temperature or around the conditioning temperature) , The oil content increases by about 12% to 20%, and it is more than that depending on the dim sum; especially in the case of xiaolongbao (especially fried xiaolongbao with crispy skin), the total amount of water and oil is also It can account for about 50% (45% to 60%) of the total weight of the stuffing; or, in the case of dumplings and other snacks, according to the juicy design, the above-mentioned content rate can also be used. Furthermore, the penetration of the water and oil contained in the dumplings on the skin of the dumplings is also multiplied to obtain a better texture. Furthermore, in order to increase the juiciness and increase the content of water, oil or water in the snacks, there are the use of jelly, aspic, agar, caramel (including soup), chocolate (including soup), cream (including Soup), pudding (including soup), etc. In addition, when sugars are included in these cases, it may also have the following function: during the heating and conditioning of the snacks, the sugars are additionally supplied to the skins of the snacks to make up for the damage. Lost sugar. Furthermore, in the case of dumplings in dim sum, the area (both sides) of the interlaced part of the skin is about 15% to 30%, and more preferably about 18%, based on the proportion of the entire surface area of the dumpling. To about 26%.

Therefore, the weight of the dumpling crispy skin forming agent for each dumpling is preferably 3 grams to 10 grams.

<Embodiment 11 Manufacturing method>

Since the manufacturing method of the eleventh embodiment is the same as the manufacturing method of FIG. 14 of the sixth embodiment, the description thereof will be omitted.

Hereinafter, examples within the ranges of the parameters of the well-fried dumplings described in the embodiment will be described.

[Example 1]

<80% by weight of water>

Dumplings are filled with 30g pork, 40g vegetables (cabbage, garlic, ginger), 1g sesame oil, and 6g seasonings. Wrap 6 g of dumpling skins on the market to make raw dumplings each weighing about 17 g. The noodle slurry is stirred under the conditions of 80% by weight of water, 8.35% by weight of grain flour, 11.3% by weight of vegetable oil, 0.25% by weight of emulsifier, 0.1% by weight of thickener, power frequency of mixer 60Hz, and rotation speed of 5000~10000rpm. While making. The above-mentioned dumplings are steam heated at 80°C or higher, 9 g of unheated noodle slurry is dropped on each dumpling within 5 minutes, and then quickly frozen within 5 minutes to prepare frozen dumplings. When the dumplings filled with the noodle paste are frozen, use a plastic tray, and place each dumpling in the recess of the tray with a size of 25mm×75mm×11.5mm, and fill the noodle paste with the height of 14.0~14.3mm as the standard. The heating and conditioning of the frozen dumplings used in the experiment is to use a household gas stove and frying with a bottom surface of 26cm in diameter. In the pot, each time 12 frozen dumplings for the test are placed in 6 rows in 2 rows and carried out under medium heat. Place the frozen dumplings in 2 rows with the surface temperature of the frying pan heated to 200°C, and fry and bake for 5 minutes with a lid. After the grilling time is over, remove the lid to make the grilled noodles become grilled color.

These experimental results are related to any evaluation item, and the evaluation is included in the appropriate range.

[Example 2]

<5 wt% of cereal flour>

Frozen dumplings were prepared in the same procedure as in Example 1. The noodle slurry is produced by mixing 5.0% by weight of cereal flour, 83.28% by weight of water, 11.5% by weight of vegetable oils and fats, 0.2% by weight of emulsifier, and 0.1% by weight of thickener using the mixer described above. The above-mentioned dumplings were steam heated at 80°C or higher, and after cooling, 9 g of unheated noodle slurry was dropped on each dumpling, and the dumplings were quickly frozen to prepare frozen dumplings. The conditioning was performed in the same order as in Example 1.

These experimental results are related to any evaluation item, and the evaluation is included in the appropriate range.

[Example 3]

<Oil 10% by weight>

Frozen dumplings were prepared in the same procedure as in Example 1. The noodle slurry is prepared by mixing 10% by weight of vegetable oils and fats, 81.5% by weight of water, 8.2% by weight of grain flour, 0.2% by weight of emulsifier, and 0.1% by weight of thickener using the mixer described above. The above-mentioned dumplings are heated with steam at 80°C or higher, and after cooling, the unheated noodles are dropped on each dumpling The slurry was 9 g, which was quickly frozen to make frozen dumplings. The conditioning was performed in the same order as in Example 1.

These experimental results are related to any evaluation item, and the evaluation is included in the appropriate range.

[Example 4]

<Emulsifier 0.5% by weight>

Frozen dumplings were prepared in the same procedure as in Example 1. The noodle slurry is produced by high-speed stirring of emulsifier 0.5% by weight, 80.7% by weight of water, 10.9% by weight of vegetable oils and fats, 7.8% by weight of cereal flour, and 0.1% by weight of thickener using the mixer described above. The above-mentioned dumplings were steam heated at 80°C or higher, and after cooling, 9 g of unheated noodle slurry was dropped on each dumpling, and the dumplings were quickly frozen to prepare frozen dumplings. The conditioning was performed in the same order as in Example 1.

These experimental results are related to any evaluation item, and the evaluation is included in the appropriate range.

[Example 5]

<Filling amount 9g>

Frozen dumplings were prepared in the same procedure as in Example 1. The noodle slurry is prepared by mixing 80.7% by weight of water, 8.0% by weight of cereal flour, 11.0% by weight of vegetable fats and oils, 0.2% by weight of emulsifier, and 0.1% by weight of thickener using the mixer described above. The above-mentioned dumplings were steam heated at 80°C or higher, and after cooling, 9 g of unheated noodle slurry was dropped on each dumpling, and the dumplings were quickly frozen to prepare frozen dumplings. The conditioning was performed in the same order as in Example 1.

These experimental results are related to any evaluation item, and the evaluation is included in the appropriate range.

The production process of such dumplings in the workshop includes the following steps: a dumpling forming step, which is to shape the dumplings; a filling step, which is to fill the formed dumplings on a tray; and a steaming step, which is to steam the filled dumplings together with the tray; The filling step of the crispy skin former of dumplings, which is the filling of the dumplings on the tray after the steaming process. The filling contains water, grain flour, oil, and emulsifier, and the water content is 60% by weight based on the weight% of the total weight of the crispy former. Up to 90% by weight of the unheated dumpling crispy forming agent; the freezing step is to freeze the tray filled dumplings with the dumpling crispy forming agent together with the tray; and the packaging step is to package the dumplings on the tray after freezing.

<Embodiment 12>

<Outline of Embodiment 12>

In this embodiment, the first embodiment or the second embodiment is used as a basis, and the snacks are the skins of the snacks such as dumplings. Dumplings are a representative of dim sum, especially suitable for frying pans. When using a frying pan for conditioning, it is more convenient to use the above-mentioned additional crispy forming agent for conditioning. Furthermore, if the conditioning is performed without a lid in order to observe the timing of stopping heating, it can be used without adding water and oil. Dumplings with crispy skin are completed perfectly, and even the part of the skin farthest away from the bottom of the frying pan becomes a moist texture. It can be easily eaten at home with very delicious dumplings. Preferably, the skin is optimized according to the type of snack. The parameters that should be optimized are the thickness of the leather, the moisture contained in the leather, and the hardness of the leather. Regarding the thickness of the skin, if it is a dumpling, it is preferably 0.8 mm or more and 1.5 mm or less. The thickness is the thickness measured just after opening the frozen dumplings.

<Embodiment 13>

<Outline of Embodiment 13>

In this embodiment, it has the following characteristics: confectionery made by using the crust-forming agent described in embodiment 6 to embodiment 11 for the confectionery of embodiment 3 to embodiment 5, or to the confectionery of embodiment 3 to 5 Class as the basic, and the snacks are sealed and packaged. Thereby, the fluctuation of the moisture of the skin of the dumplings before opening can be suppressed to be small. Furthermore, the definition of sealed packaging is as described above. Furthermore, it is preferable to enclose a stable gas such as nitrogen in a sealed package.

<Embodiment 14>

<Outline of Embodiment 14>

In this embodiment, the thirteenth embodiment is used as a base, and the confectionery is a confectionery for uncovered conditioning. As mentioned above, if there is a lid, even if it is a lid made of transparent materials such as heat-resistant glass, it is difficult to observe the inside of the frying pan due to the steam rising from the bottom of the frying pan or the splashing oil, and the result is missed. The problem of the timing of the heating stop, but by not covering it, you can directly observe the situation of the snacks heated on the frying pan with the naked eye, so the probability of missing the timing of the heating stop can be reduced, and it can be eaten even at home to even better Snacks in the heated state.

<Embodiment 15>

<Outline of Embodiment 15>

The fifteenth embodiment is the manufacturing method of confectionery skins in the embodiment. It has the following steps: a raw material input step, which is to combine water or grain flour that is the raw material before kneading, and the weight relative to the total weight of the input raw materials % Is calculated as the amount of sugars below the predetermined amount and put into the manufacturing device; the kneading step, which is to mix the input raw materials; and the skin calendering step, which is to stretch the kneaded block and shape it into a skin; it can make a lidless frying pan The skin with good conditioning finish during conditioning. Can be mixed after the mixing step or Yeast is added during the training to ferment the dough raw materials. In order to control the fermentation, the dough raw materials can be allowed to stand at a predetermined temperature for a predetermined period of time before rolling, or the dough can be gently kneaded and matured at the same time.

<Configuration of Embodiment 15>

In this embodiment, as shown in FIG. 6, it is a method of manufacturing confectionery skins. The confectionery skins constitute the confectionery skins. The manufacturing method has the following steps: before kneading or/and at the same time as kneading Input the raw materials containing at least water and grain flour (0601 in Fig. 6), and based on the weight% relative to the total weight of the input raw materials, any one or more of disaccharides, trisaccharides, and tetrasaccharides is 0.0% or more and 0.4% or less; the mixing step, which involves mixing the input raw materials (0602 in Figure 6); and the calendering step, which is performed after the mixing step (0603 in Figure 6).

<Explanation of the composition of Embodiment 15>

<Explanation of the composition of Embodiment 15: Raw material input procedure>

In the raw material input step 0601 shown in Figure 6, the wheat flour, the starch from the grain, and the trehalose which are the raw materials before kneading are put into the manufacturing device and mixed into a uniform state, and then the water which becomes the mixing water and the salad oil are added. . The temperature of the mixing water used is based on the temperature and humidity management at the time of manufacture, and is adjusted to optimize the mixing of the skin.

<Explanation of the composition of the fifteenth embodiment, mixing procedure>

In the kneading step 0602 shown in FIG. 6, mixing and kneading of the input raw materials are performed, and the process continues until the elasticity or elongation of the dough becomes the best. Always check carefully to keep the temperature during mixing at the best temperature. In the mixing step, low-temperature water is used as the water added. The reason is to prevent the denaturation of starch or cereal flour due to temperature. The temperature of the water is preferably about 10°C to 25°C, and more preferably Around 10°C to 15°C. Furthermore, yeast fungus, natural yeast and other fermented bacteria can also be added in the kneading step. The reason is that the dough is mixed with carbon dioxide and so on by fermenting to make a lofty dough. In the case of fermenting, the fermenting starts slowly from the kneading and heat is generated with the fermenting, so it is preferable that the temperature of the water is relatively low (about 10°C to 15°C). After mixing, let the dough mature for a fixed time. Furthermore, according to the type of confectionery used for the use of the crust, the specifications of kneading are used. As a result, the food feel of the human tongue changes when it is consumed after conditioning. When creating a solid and chewy condition, a mixer with relatively small stirring wings is used, and when making a certain degree of bulkiness, a mixer with relatively large stirring wings is used.

<Explanation of the composition of the fifteenth embodiment: skin calendering step: punching step>

In the skin calendering step 0603 shown in Figure 6, the kneaded dough is integrated, and the calender (continuous calender: slowly calenders it to prevent more than necessary pressure from being applied to the skin at a time. The number of calendering times is preferably 4). Time to about 6 times) Thinly stretched uniformly, rolled up on one side, after maturation, calendering is carried out until the predetermined thickness of the skin is obtained. In the second half of the calendering process, spread the powder on the stretched leather. Furthermore, the hand powder can be spread after the calendering process, or the hand powder can be spread several times during and after the calendering process. When the hand powder is scattered during the calendering process, the hand powder absorbs the moisture contained in the skin during the calendering process, so the proportion of the moisture contained in the skin is reduced. In addition, the moisture is transferred from the pressure-applied skin to the calender roll, and the proportion of the moisture contained in the skin is reduced. It is important to optimize the amount of hand powder or moisture transferred from the skin to the calender roll. Therefore, adjust the amount of hand powder (the amount of hand powder added per unit area of the skin (weight)), the dryness of the hand powder (moisture content), and the pressure per unit area of the calender roll (wiping the surface of the calender roll) Methods of removing moisture, etc.), number of rolling, rolling speed (rotation speed per unit time), etc. Furthermore, after the hand-powder production process is finished, it is punched into a shape that is most suitable for snacks The shape of the class. For example, when the dim sum is dumplings, siu mai or xiaolongbao, it is generally round. The blanking forming system overlaps several rolled noodles and simultaneously performs blanking processing. For example, in a production line that contains 12 frozen dumplings in one pack, 12 sheets of rolled dough are overlapped and punched at once.

In the skin calendering step 0603, as shown in Figure 18, when the weight% of water during kneading is 25% by weight, if the weight% of trehalose changes to 0.0% by weight, 0.1% by weight, 0.3% by weight, and 2.0% by weight , 3.0% by weight, 5.0% by weight, the weight% change of the moisture value is 31.6% by weight, 32.6% by weight, 32.3% by weight, 32.0% by weight, 32.3% by weight, and 32.5% by weight, and the weight% of the moisture value is all cut back. In addition, if the weight% of trehalose is fixed at 0.3% by weight and the moisture weight% changes to 25% by weight, 27% by weight, and 29.0% by weight, in either case, the moisture value will decrease relative to that during kneading, but there are The water content tends to increase in proportion to the increase in water content. The water activity is 0.93, 0.91, 0.97. If the water weight% is 31.0%, the water activity is the same as during kneading, and the skin cannot be formed better, which is not suitable. In addition, if the water weight% during kneading is 18.0%, the water content is small and the skin cannot be smoothly rolled, which is not suitable.

In this way, according to the fifteenth embodiment, it is possible to produce a skin with good conditioning finish at the time of conditioning in an uncovered frying pan.

<Embodiment 16>

<Outline of Embodiment 16>

In this embodiment, the fifteenth embodiment is used as the basis, and the above-mentioned skin rolling step (0603 in FIG. 6) includes the first moisture adjustment sub-step to reduce the moisture contained in the kneading step. In the skin calendering step, as shown in FIG. 18, the moisture value is less than the moisture value of the kneading step. The input raw materials are not divided into batches, and are carried out in units of 20 kg to 100 kg. The reason is to borrow By increasing the number of processing batches, not only the work efficiency is improved, but the contact area between the kneading material and the air is reduced as much as possible, and the oxidation of the material is not easy to occur during the kneading operation. On the other hand, after the kneading step, there are more chances for the skin of the confectionery to come into contact with moisture. Therefore, it is preferable to adjust the moisture contained in the skin to a little less, and to reduce the moisture by the rolling step of the skin. Specifically, the skin is configured to actively contact the air in a short period of time to evaporate water from the skin. In particular, the surface part of the skin is in contact with moisture in the filling or steaming step (steaming step) of the filling or steaming step (steaming step) that is predetermined in the later stage, so it is preferable that the moisture content is less than the central part of the skin. The optimal moisture content after kneading is preferably adjusted to about 34%±1%, more preferably about ±0.5%, in terms of weight% relative to the weight of the whole skin.

As shown in Figure 18, the weight% of water is set to 25.0%, the weight% of trehalose is changed in the range of 0.0% to 0.4%, and (1) kneading (2) after calendering (3) ) After steaming, (4) after freezing, and (5) after conditioning, the moisture value is compared. (2) The moisture value of the skin after calendering to (3) after being steamed is relatively small due to the increase in the weight% of trehalose. In contrast, after (3) steaming to (4) freezing, if the weight% of trehalose is increased, the change in the moisture value becomes larger. According to this situation, it can also be confirmed that the most obvious water retention effect of trehalose occurs in the steps (3) after steaming to (4) after freezing. Compared with the case where trehalose is not added, the water separation caused by freezing is also less. It maintains the moisture content even when heating. Therefore, by adding trehalose to the skin in the range of 0.0% to 0.4% by weight, it is possible to produce a skin that is easy to shape during the manufacturing process and has better conditioning finish.

In addition, if the weight% of trehalose is set to 0.3% by weight and the weight% of water is increased to 27.0%, 29.0%, and 31.0%, the water activity values after freezing and conditioning will be 0.80~0.81, 0.85~0.82, respectively . This value is lower than the water activity value of 25.0% by weight of water and 0.3% by weight of trehalose in the above experiment. Therefore, it is believed that if the weight% of water is increased to more than that, not only is it difficult to form, but also the The resulting water separation cannot obtain the best water activity, and it is difficult to produce skins with better conditioning and completeness.

Therefore, in order to reduce the amount of sugar used as much as possible and produce the best skin that is easy to shape, the weight% of trehalose is preferably 0.0%~0.4%, and the weight% of water during kneading is 25%~29%. Manufacture within the scope. That is, it is more desirable that the moisture weight% of the sealed bag when it is opened is 33% to 38.5% or less.

<Embodiment 17>

<Outline of Embodiment 17>

In this embodiment, the 16th embodiment is used as the basis, and after the above-mentioned skin rolling step, there is a filling step (0604 in FIG. 6) of wrapping the stuffing with the skin to make a dessert-like skin. If the calendered confectionery wrappers are exposed to the air for a longer period of time until the filling step, the moisture content in the center portion of the wrappers will also decrease. The manufacturing process should be made by the time until the filling is 20 minutes to 30 minutes after the skin is rolled. In the encrusting step, an automatic encrusting machine can be used. If the filling is set (filled) in the filling container of the stuffing machine, set the finished skin at the predetermined position of the stuffing machine (in the semi-automatic type, one dumpling skin is set at a time, and in the fully automatic type, the number will be counted) Ten-sheet unit setting), the filling starts automatically. The aroma of the dim sum dumplings is also an important element of the deliciousness of the dumplings. It is better to make the contact surface between the iron plate of the frying pan and the fried surface of the dumplings as wide as possible.

Therefore, in the automatic encrusting machine, the filling of the filling is sent out from the tube to the skin, and the end surface of the filling outlet of the tube (for example, round) is made parallel and on the same plane as the skin on which the snack is placed, so that only a small amount of filling Overflow from the delivery port, the moving plate-shaped body is scraped to remove the overflow part, and the filler is arranged on the same plane as the filler delivery port. Thereby, the delivery surface of the filler becomes a neat plane. Therefore, the filler can be prepared on the flat surface and underside of the skin In contact with the skin of snacks, the lower side is filled and formed on a flat surface. After placing the filler, the part of the skin of the snack without the filler is wrapped in the filler and kneaded by the mold, and the snack is formed into a predetermined shape. If it is attached to the skin, or the skin is formed into a predetermined shape (for example, a tulip shape like siu mai, etc.), raw dumplings or siu mai, raw xiaolong bao, raw meat buns, leek buns, etc. can be formed.

Sprinkle hand powder (starch powder) on the set skins in a way that the skins do not stick to each other. Therefore, even if the skins are simply pressed with a strong force, the skins will not stick. Therefore, when the skin of the confectionery is formed by the mold, the fastening position and the fastening force of the several molds are set in such a way that the moisture of the filler oozes out to the adhering part of the skin of dumplings and the like. Then, through the mold, the liquid (gravy, vegetable juice, water, etc.) is exuded from the filling to the desired position. In addition, the filler also optimizes the liquid volume and adjusts it in units of 0.1 grams. If the amount of filler that fits the skin is less than 1 gram, the skin is not sticky. In addition, when the amount of the filler is large, the filler overflows from the bonding part.

As mentioned above, in the stuffing step 0603, the stuffing of the stuffing is wrapped.

As shown in Fig. 5, if filling is filled, an area 0505 that closes the filling of the filling is generated. In this area, there are double, triple, and quadruple overlapping areas of the skin, but it is impossible to put a lot of pressure on the skin of the snack for the closing operation. It is preferable that the change in the thickness of the skin basically caused by the filling operation is suppressed to within +5% and -10%. If the thickness of the skin becomes thinner due to pressure, the result is an increase in the area of the skin in contact with the air. Therefore, a larger amount of water permeates into the skin of confectionery than in the predetermined steam process or freezing process in the later stage. The fear of soft food. On the other hand, in the case of thickening, it will be the result of the increase in the degree of the texture of food.

<Embodiment 18>

<Outline of Embodiment 18>

In this embodiment, the 17th embodiment is used as the basis, and after the filling step, there is a heating step (0605 in FIG. 6) of heating by steam or hot water. By this heating step, it basically becomes an edible stuffed confectionery state.

For example, in an experimental environment with a room temperature of 23°C to 26°C and a humidity of 60% to 80%, the heating time is steam heating or hot water (boiling) heating, which is adjusted according to the temperature of the heating medium, in the case of steam heating When the temperature is above 85℃ and below 95℃, preferably the volume of confectionery is about 20cc to 50cc, including the skin, heating with steam at 88℃ above 92℃ for 5 minutes or more and 10 minutes or less . If the temperature of the water vapor is too high, it will be difficult to control the evaporation of water caused by the residual heat at the end of heating. If the temperature of the water vapor is too low, the heating must take sufficient time, and the amount of water contained in the confectionery crust is excessive .

By heating with steam or hot water or both, the amount of water contained in the skin of the snack can be adjusted by adjusting the time until the quick freezing after heating. The moisture content is adjusted by exposing the snacks to room temperature air after the heating step. That is, no water cooling is performed. Conveyor belt surface or roller surface on which snacks are placed is in contact with snacks, and the heat is slowly taken away from the snacks, but the non-contact surface of the snacks is always in contact with air that is sufficiently lower than the temperature of the snacks due to air convection , So the moisture is actively evaporated by the residual heat of the snacks. Therefore, the upper part of snacks, generally the part where the skins are joined together (dumplings, xiaolongbao, buns with chives, etc.), or the part where the skins are erected like tulips, lose water quickly, and the water content is relatively lower than others. Partial inclination. In order to make the moisture content uniformly close to the whole crust, it is preferable that the bottom surface of the snacks is also in contact with the indoor air as much as possible. From this point of view, it is preferable that the surface of the conveying machine on which the snacks are placed is meshed, or A sieve-shaped surface with several holes. In addition, in the case of a manufacturing process such as steaming in a state stored in a tray, when the bottom surface of the confectionery is made on a flat surface, the configuration is as follows: a curved surface or a concave-convex surface that contacts the bottom surface of the tray Noodles form a tiny space between the bottom surface of the tray and the bottom surface of the snacks. If it is operated in this way, the moisture on the bottom side will be evaporated through the space, and the moisture content of the whole skin of the confectionery will be made uniform.

In each process shown in Figure 1 (a) to (e) (A experiment 1 skin to A experiment 5 skin) ~ (E experiment 1 skin to E experiment 4 skin), the time until freezing is set as the heating step After the end, the residual heat drying time is set to 3 seconds or more and 20 seconds or less. If it is longer than 20 seconds, the moisture will evaporate due to residual heat, and the amount of moisture contained in the skin will be reduced to more than necessary.

<Embodiment 19>

<Outline of Embodiment 19>

In this embodiment, the 18th embodiment is used as the basis, and the heating step has the ability to suppress the moisture content in the skin after the skin rolling step within the range of ±3.0% by weight. The manufacturing method of the confectionery skin of the sub-step of the change suppression of the change of the change. Furthermore, it is more preferable that the fluctuation suppression system is suppressed to within ±1.0%. In order to suppress variation, the manufacturing process is constructed as follows: minimize the size of the snacks as much as possible within the range that does not adversely affect the taste or appearance, and shorten the residual heat storage time as much as possible (until the rapid freezing).

<Embodiment 20>

<Outline of Embodiment 20>

In this embodiment, the 19th embodiment is used as the basis, and as shown in FIG. 15(a), after the heating step, there is a tray storing step of storing confectionery including the skin of the heated confectionery in the tray. The manufacturing method of the kind of leather; the support The liquid can be stored in the concave portion of the bottom surface and can store snacks. What is important is that the confectionery does not come into contact with each other in the state of being stored in the tray. The reason is that if contact occurs, the evaporation of water in the contact area is suppressed, and the amount of water contained in the skin of the confectionery is partially deviated. Then, when a predetermined period of time has elapsed and the noodle slurry (crispy forming agent) is not deteriorated due to the residual heat of the snacks, the slurry (crispy forming agent) is poured from the upper side of the tray. The crackling agent is poured from the top of the snacks and accumulated on the bottom surface of the tray to contact the snacks. Therefore, the bottom surface of the snacks is in contact with the noodle slurry. From this aspect, the content of the water that constitutes the crust of the snacks The rate distribution becomes non-uniform, so after pouring the slurry, it is introduced into the rapid freezing process as quickly as possible. As the time, it is preferably about 10 seconds to 100 seconds, but the rapid freezing is performed as short as possible. The bottom surface of the confectionery has a part that is formed flat so that the entire surface becomes the grilling color, but the confectionery placement surface of the tray is not made flat with the same bottom area as the bottom surface of the confectionery. The bottom surface is to make the flat part narrower than the bottom area of the confectionery, forming a gentle recess. In this way, since the crusty forming agent dripping from the upper side is in contact with the center of the bottom surface and frozen, instead of the bottom surface of the snacks, it can be opened in the frozen state and taken out from the tray to reduce the crusty forming agent from the snack Break away from the bottom of the class. That is, it is easy to place snacks with a crispy crust forming agent in a frying pan with a relatively good yield. As a representative example of dim sum, dumplings can be cited.

<Embodiment 21>

<Outline of Embodiment 21>

In this embodiment, any one of Embodiment 18 to Embodiment 20 is used as a basis, and a method for manufacturing confectionery skins is provided after the above heating step (0607 in FIG. 6). The freezing step is particularly preferably a quick freezing step. The reason is that the fast freezing can reduce the deterioration of the stuffing or the skin of the snacks. In addition, freezing produces a state in which water vapor in the air in the freezing atmosphere is added to the skins of the snacks during the period of the end of the freezing, resulting in the effect of supplementing the moisture evaporated by the residual heat after the heating process. Therefore, the freezing process preferably has the effect of setting the remaining time to add frost after the snacks are completely frozen. The time for applying the frost is preferably 1 minute or more. From the viewpoint of production efficiency, the remaining time is preferably set to within 5 minutes.

<Embodiment 22>

<Outline of Embodiment 22>

In this embodiment, the 21st embodiment is used as the basis, and the freezing step (0607 in Fig. 6) has the function of increasing the moisture contained in the skin by 0.5% or more and 5.0% or less by weight after the heating step The manufacturing method of the confectionery wrapper of the second adjustment sub-step. Furthermore, it is preferable to configure it to increase the moisture content by weight%, more preferably 1.4% or more and 2.5% or less. If the amount of increase increases, the deviation of the moisture content of the skins between the snacks will increase, and if the amount of increase decreases, the deviation will decrease. As the standard deviation, it is preferable to reduce the standard deviation to about 0.2% to 0.4% or less. The reason is that if it is this degree of deviation, the deviation of the food texture between snacks is suppressed to a level that humans cannot notice.

Figure 18 shows the water content and trehalose content of the confectionery skin relative to the total raw material input weight% when the composition of the water weight% and the trehalose content weight% change, and the moisture value contained in the confectionery skin in each manufacturing step and Diagram of water activity. Here, the water activity (Aw) is defined by the ratio of the vapor pressure (P) of the water vapor pressure (P) placed in the closed container with the food and the vapor pressure (PO) of the pure water at that temperature, and is calculated by the following formula.

Aw=P/PO The water activity of pure water is 1.000 Aw, which is expressed in the range of 0.000 to 1.000 Aw. When using such appropriate mixing, skin calendering, stuffing, steaming (steam or boiling or both), crispy forming agent filling, rapid freezing, and packaging, it can be achieved by sea The weight ratio of the algae sugar to the total weight of the skin is sufficiently low to have a water activity of 0.1% or more and 0.4% or less, and it is possible to taste snacks (dumplings, etc.) with a better texture.

<Embodiment 23>

<Outline of Embodiment 23>

In this embodiment, it is based on embodiment 21 or 22, and after the freezing step, the confectionery skin of the confectionery is enclosed in a sealed container (0608 in Fig. 6). The manufacturing method. The enclosure operation is performed in an environment where the temperature is higher than the freezing environment, and frost is continuously applied to the confectionery conveyed to the enclosure operation room at low temperatures. The temperature difference between the temperature of the confectionery that is lowered by the rapid freezing and the ambient temperature of the sealed operation room, although the additional condition of frost has changed, but the time after the quick freezing chamber is removed from the completion of the enclosed operation is designed to be more than 2 minutes and Within 10 minutes, the temperature difference is designed to be 40°C or more and 60°C or less (the temperature of the sealed working room is 0°C or more and 10°C or more), so that moderate frost can be attached to the snacks and can be used for the snacks when thawing. The skin is supplied with proper moisture.

<Embodiment 24>

<Outline of Embodiment 24>

In this embodiment, it is a kind of confectionery, which is based on Embodiment 23, and uses the skins produced by the method of manufacturing confectionery skins described in Embodiment 15 to Embodiment 23; in the above-mentioned sealed container , Introduced the conditioning method for the purpose of conditioning the sealed confectionery in an uncovered frying pan. The confectionery constituted by the present invention is particularly suitable for heating by an uncovered frying pan, and especially can be adjusted by the oil and water contained in the crust former without adding oil and water to the frying pan. The lid can provide snacks that can easily measure the heating state or the timing of the end of the heating. If these instructions are written in a sealed container, they can be eaten in the household according to the record Delicious snacks. Furthermore, it has the following advantages: Although it is described in the family, the skins of the confectionery described in this invention are sufficiently valuable even if they are sold separately, and even if the skins of the confectionery are provided in restaurants, pubs, or restaurants. The dim sum can also provide delicious dishes without being affected by the skills of the person in charge of the kitchen.

Fig. 19 is a diagram showing the process of conditioning the dumplings without covering and adding the noodle paste, and the moisture content in the skin of the dumplings is set to 33% or more and 38.5% or less at the time of opening. The preparation process (1) is a photo showing the frozen dumplings placed in a frying pan, and (2) is a photo showing the frying pan is heated without a lid, and the noodle slurry is dissolved on the bottom of the frying pan to surround the dumplings According to the photo of the liquid state, (3) shows that the subsequent heating is continued, and the bottom surface of the dumpling or frying pan is observed without the lid. The noodle slurry is formed into a solid film and the heating is complete. It is an excellent time State photos. Next, the crispy skin formed on the bottom side of the finished dumpling is shown in FIG. 21. Fig. 21 is a photograph showing the state of the dumplings with crispy skin and the bottom surface of the grilled color on the predetermined surface.

Claims (30)

A kind of uncovered frying and roasting preparation for freezing snacks, which is composed of water, cereal flour, oil, emulsifier and relative to the total weight of the crispy forming agent, the water content is 60% by weight % To 90% by weight of the unheated snack crust forming agent, combined with heated snacks (heated by boiling or steam) and frozen, and sealed packaged snack skins; The structure of the skin of the frozen snacks for the uncovered frying and grilling is as follows: it contains sugar and at least grain powder, and the weight% of the moisture contained in the skin during the stage of opening and taking out for conditioning, etc. is relative to the skin The total weight is 33% or more and 38.5% or less; the above-mentioned sugars are any one or more of disaccharides, trisaccharides, and tetrasaccharides, relative to the total input raw material weight when the raw materials are input before mixing, the weight% is 0.0% Above and below 0.4%. A sealed packaged uncovered frying and roasting confectionery for freezing use, which uses the skin of the confectionery of claim 1. A frozen confectionery used for frying and roasting without a lid, which is obtained by freezing the confectionery of claim 2. For example, the snacks for uncovered frying and grilling of claim 3, wherein the crispy crust forming agent is added to the bottom face according to the frozen state. For example, the skins of snacks for freezing used in the preparation of uncovered frying and roasting in claim 1, wherein the snacks are dumplings. For example, the dim sum used for uncovered frying and roasting in claim 2 or 3, where the dim sum is dumplings. For example, the snacks used for uncovered frying and grilling in Claim 6 are for uncovered refreshing. A method for manufacturing the skins of snacks for freezing for frying and roasting without a lid. The skin system of the heart class will contain water, cereal flour, oil, emulsifier and relative to the total weight of the crunching agent, the content of water is 60% to 90% by weight in terms of weight%. Unheated snacks are crispy The skin-forming agent is combined with the heated snacks (heated by boiling or steam) and frozen, and the skin of the snacks is sealed and packaged, and the skin of the snacks is composed as follows: containing sugar and at least Grain flour, and the weight% of the moisture contained in the skin during the stage of opening and taking out for conditioning, etc., relative to the total weight of the skin is 33% or more and 38.5% or less; for the freezing of the uncovered frying and roasting process The manufacturing method of confectionery skins has the following steps: a raw material input step, which is to input raw materials containing at least water and grain flour before mixing or/and mixing at the same time as the weight% relative to the total weight of the input raw materials In total, any one or more of disaccharides, trisaccharides, and tetrasaccharides is 0.0% or more and 0.4% or less; the kneading step is kneading the input raw materials; and the skin calendering step is after the kneading step get on. According to claim 8 of the method for manufacturing the skins for frozen snacks for frying and roasting without a lid, wherein the skin rolling step includes a first moisture adjustment substep for reducing the moisture contained in the kneading step. Such as claim 9 of the method for manufacturing the skins of desserts for freezing for frying and baking without a lid, wherein after the skin rolling step, there is a filling step of wrapping the stuffing with the skin. For example, the manufacturing method of frozen snack wrappers for frying and roasting without a lid in claim 10, wherein after the filling step, there is a heating step of heating with steam or hot water. According to claim 11, the method for manufacturing frozen snack skins for frying and grilling without a lid, wherein the heating step includes: after the skin rolling step, the change in the amount of moisture contained in the skin is suppressed by weight% It is the sub-step of variation suppression within the range of ±3.0%. For example, the manufacturing method of refrigerated confectionery skins for uncovered frying and grilling of claim 12, wherein after the heating step, there is a tray storage step, which is to store confectionery skins including heated confectionery skins on the tray , The tray is a recess where liquid can be stored in the bottom surface and can store snacks. For example, claim 11 or 12, the method for manufacturing the skins of confectionery for freezing for frying and grilling without a lid, wherein a freezing step is provided after the heating step. For example, claim 14 is the method for producing frozen snack wrappers for frying and grilling without a lid, wherein the freezing step includes: after the heating step, the moisture content in the wrapper is increased by more than 0.5% by weight and 5 The second adjustment sub-step for moisture below %. For example, claim 14 or 15 of the method for manufacturing frozen snack skins for frying and grilling without a lid, wherein after the freezing step, there is an enclosing step of sealing the snack skins using the snack skins in a sealed container. A kind of snacks for freezing for frying and grilling without a lid, which uses the skins manufactured by the method of manufacturing the skins of snacks in claim 8 or 9; in the above-mentioned sealed container, it is introduced to borrow the sealed snacks. It is a conditioning method that means conditioning by an uncovered frying pan. A kind of uncovered frying and roasting preparation for freezing snacks, which is composed of water, cereal flour, oil, emulsifier and relative to the total weight of the crispy forming agent, the water content is 60% by weight % To 90% by weight of unheated snacks crust forming agent, combined with heated snacks (heated by boiling or steam) and frozen The skins of the desserts are made and packaged in a sealed package; the composition of the skins of the frozen desserts for the uncovered frying and roasting preparation is as follows: contains sugar and at least grain powder, which is used at the stage of opening and taking out for preparation, etc. The weight% of the moisture contained in the skin is 34% or more and 38.5% or less relative to the total weight of the skin; the above-mentioned sugars are any one or more of disaccharides, trisaccharides, and tetrasaccharides, relative to the raw materials before mixing The total input raw material weight is 0.0% or more and 0.4% or less in weight%. A kind of frozen snacks for frying and roasting without a lid, which is an unheated snack crust forming agent containing water, grain flour, oil, emulsifier and water content of 60% to 90% by weight, and the claims 2 or 3 heated snacks are combined and frozen. For example, the frozen snacks for frying and roasting without a lid in claim 19, wherein the content of the grain powder of the crispy crust forming agent of the snacks is 2% to 9% by weight. Such as claim 19 or 20 of the frozen snacks for uncovered frying and roasting, wherein the oil content of the above-mentioned snack crust forming agent is 4% by weight to 30% by weight. According to claim 19 or 20, the frozen snacks for frying and roasting without a cover, wherein the emulsifier content of the above-mentioned crispy crust forming agent of the snacks is 0.1% to 3% by weight. For example, the frozen snacks for frying and roasting without a lid in claim 19 or 20, wherein the mixing weight ratio of the water, grain flour, oil and emulsifier of the above-mentioned crispy crust forming agent is 60~90: 2-9: 4 ~30: 0.1~3. For example, claim 19 or 20 of the frozen snacks for uncovered frying and roasting, wherein the weight of each of the above-mentioned snacks is 13 g to 23 grams, and the weight of each snack crust forming agent is 3 Grams to 10 grams. A method for manufacturing frozen dumplings for frying and roasting without a cover, which belongs to the request Item 19 or 20 is a method for manufacturing frozen dumplings of frozen desserts for use in uncovered frying and grilling, which comprises the following steps: a dumpling forming step, which is to shape the dumplings; a filling step, which is to fill the formed dumplings on a tray; and steaming The step is to steam the filled dumplings together with the tray; the filling step of the dumpling crispy skin forming agent is to fill the filled dumplings on the tray after steaming, including water, grain flour, oil, and emulsifier, and the water content is 60% by weight To 90% by weight of the unheated dumpling crispy forming agent; the freezing step is to freeze the tray-packed dumplings filled with the dumpling crispy forming agent together with the tray; and the packaging step is to pack the dumplings on the packaging tray after freezing. For example, the method for manufacturing frozen dumplings for frying and roasting without a cover of claim 25, wherein the grain flour content of the above-mentioned dumpling crispy skin forming agent is 2% by weight to 9% by weight. According to claim 25 or 26, the method for producing frozen dumplings for frying and roasting without a lid, wherein the oil content of the above-mentioned dumpling crispy skin forming agent is 4% by weight to 30% by weight. According to claim 25 or 26, the method for producing frozen dumplings for frying and roasting without a cover, wherein the emulsifier content of the above-mentioned dumpling crispy skin forming agent is 0.1% to 3% by weight. For example, the manufacturing method of frozen dumplings for frying and roasting without a cover in claim 25 or 26, wherein the mixing weight ratio of water, grain flour, oil and emulsifier of the above-mentioned dumpling crispy skin forming agent is 60~90: 2-9: 4~30: 0.1~3. For example, the method for manufacturing frozen dumplings for frying and roasting without a cover of claim 25 or 26, wherein the weight of each dumpling is 13 to 23 grams, and the weight of the dumpling crispness forming agent for each dumpling is 3 grams To 10 grams.

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