JP7630877B2 - Composition for dumpling wings and method for producing dumplings with wings - Google Patents

Description

The present invention relates to a composition for dumpling wings that is resistant to burning even when baked at high temperatures, and a method for making dumplings with wings using the composition for dumpling wings.

Fried gyoza is made by wrapping a mixture of chopped vegetables and minced meat in gyoza skin and baking it in a frying pan or a special gyoza baking machine. Some fried gyoza are called "winged gyoza," and a cooking method is known in which, to form the wings, a liquid made of dissolved flour or the like is poured over the entire baking machine while baking, and wings made of flour or the like are added while adjusting the heat, improving the appearance and texture. These wings are then baked evenly to a golden brown and are popular for their light, crispy, and fragrant texture.
In recent years, frozen gyoza food that can be easily cooked at home has become popular. Usually, frozen gyoza are cooked by arranging them in a frying pan with oil, adding water, and steaming them for about 7 minutes or more at medium heat (about 200°C). However, there has been a demand for cooking them in a shorter time. However, in order to shorten the cooking time of gyoza, it is necessary to cook them at a higher temperature, and in the case of gyoza with wings, there is a problem that the wings are easily burned, which impairs the taste and appearance.

So far, dumplings with a batter containing water, oil, grain flour, an emulsifier, and a specific amount of welan gum have been reported as fried dumplings with wings that have a good texture and good appearance (Patent Document 1). In addition, a method for producing fried dumplings has been reported in which an oil composition containing a specific amount of starch, a polyglycerol fatty acid ester, and a composition for fried dumpling wings containing water have been added (Patent Document 2). However, there have been no reports on dumplings with wings that are less likely to burn even when fried at high temperatures.

JP 2020-48437 A JP 2019-41633 A

In view of the above problems, the present invention aims to provide a composition for dumpling wings that is less likely to burn even when dumplings with wings are baked at high temperatures, and a method for producing dumplings with wings using the composition for dumpling wings.

The inventors discovered that when a composition containing specific amounts of fats and oils, acid-treated starch, desugared lecithin, and water, or a composition containing specific amounts of fats and oils, acid-treated starch, sucrose fatty acid ester, and water is used for the wings of gyoza, the wings are less likely to burn even when the gyoza is baked at a high temperature, and thus completed the present invention. Specifically, the present invention provides the following.

(1) A composition for dumpling wings, comprising 5 to 40% by mass of fat or oil, 3 to 15% by mass of acid-treated starch, 0.02 to 0.4% by mass of desugared lecithin, and water.
(2) A composition for dumpling wings, comprising 5 to 40% by mass of an oil or fat, 3 to 15% by mass of an acid-treated starch, 0.05 to 0.4% by mass of a sucrose fatty acid ester, and water.
(3) A composition for dumpling wings according to (1) or (2), wherein the oil is liquid at 20°C.
(4) A composition for dumpling wings according to any one of (1) to (3), which is an oil-in-water emulsion.
(5) A method for producing dumplings with wings, comprising adding the composition for dumpling wings described in any one of (1) to (4) when baking unheated or steamed dumplings.
(6) The method for producing dumplings with wings according to (5), wherein 10 to 80 parts by mass of the composition for dumpling wings is added to 100 parts by mass of the unheated or steamed dumplings.
(7) A method for producing frozen dumplings, comprising adding 10 to 80 parts by mass of a composition for dumpling wings according to any one of (1) to (4) to 100 parts by mass of unheated or steamed dumplings, and then freezing the resulting mixture.
(8) A method for producing dumplings with wings, comprising baking the frozen dumplings according to (7) at 100 to 300° C. for 1 to 10 minutes.

According to the present invention, there is provided a composition for dumpling wings that contains specific amounts of fats and oils, acid-treated starch, desugared lecithin, and water, and thus the wings are less likely to burn even when the dumplings are baked at high temperatures, and a method for producing dumplings with wings using the composition for dumpling wings. In addition, according to the present invention, there is provided a composition for dumpling wings that contains specific amounts of fats and oils, acid-treated starch, sucrose fatty acid ester, and water, and thus the wings are less likely to burn even when the dumplings are baked at high temperatures, and a method for producing dumplings with wings using the composition for dumpling wings. And, when the composition for dumpling wings of the present invention is used, the wings are less likely to burn even when the dumplings are baked at a higher temperature, making it possible to bake the dumplings in a shorter time than before.

Specific embodiments of the present invention are described in detail below, but the present invention is not limited to the following embodiments and can be modified as appropriate within the scope of the object of the present invention. The preferred and more preferred aspects exemplified below can be used in combination with each other as appropriate, regardless of the expressions "preferred" and "more preferred". Furthermore, the descriptions of numerical ranges are examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values of the examples can also be preferably used regardless of the expressions "preferred" and "more preferred". Furthermore, terms such as "contain" or "include" may be read as "essentially consisting of" or "consisting only of" as appropriate.

[Composition for dumpling wings]
The composition for dumpling wings of the present invention is a composition which contains 5 to 40% by mass of fats and oils, 3 to 15% by mass of acid-treated starch, 0.02 to 0.4% by mass of desugared lecithin, and water, and is liquid or fluid at room temperature (1 to 30° C.). The composition for dumpling wings of the present invention is a composition which contains 5 to 40% by mass of fats and oils, 3 to 15% by mass of acid-treated starch, 0.05 to 0.4% by mass of sucrose fatty acid ester, and water, and is liquid or fluid at room temperature (1 to 30° C.). The composition for dumpling wings of the present invention is used to produce dumplings with wings by imparting wings to the dumplings when the dumplings are baked.
The method of using the composition for dumpling wings of the present invention is not particularly limited, so long as wings are imparted to the dumplings when the dumplings are baked. Examples of the method include adding the composition for wings to a baking machine after the dumplings are arranged in the baking machine, applying the composition for wings to the dumplings before baking, and attaching the composition for wings to the dumplings and freezing them for frozen dumplings.

[Oils and fats]
The fats and oils contained in the composition for dumpling wings of the present invention are not particularly limited as long as they are edible fats and oils.The fats and oils are, for example, soybean oil, high oleic soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cacao fat, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algae oil, etc. Further, there are interesterified oils and fats obtained by interesterifying two or more of these oils and fats, hydrogenated oils and fats of these oils and fats, fractionated oils and fats of these oils and fats, etc. The above-mentioned oils and fats may be used alone or in combination of two or more.
The fats and oils contained in the composition for dumpling wings of the present invention are preferably fats and oils that are liquid at 20° C. Examples of fats and oils that are liquid at 20° C. include soybean oil, high oleic soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, and the like.

The content of the fat or oil in the composition for dumpling wings of the present invention is preferably 6 to 30% by mass, more preferably 7 to 20% by mass, and most preferably 8 to 15% by mass. When the fat or oil content is within the above range, the composition for dumpling wings of the present invention has a stronger effect of preventing the wings from being burnt even when baked at a high temperature. In addition, the effect of baking dumplings in a shorter time than before is further obtained.
If the oil content is less than 5% by mass, the effects of the present invention are difficult to achieve, and if the oil content is more than 40% by mass, the baked dumplings and the wings of the dumplings have an oily (strong oily) texture and the shape of the wings of the dumplings becomes poor (e.g., the unevenness becomes noticeable), which is not preferable.

[Acid-treated starch]
The acid-treated starch contained in the composition for dumpling wings of the present invention is not particularly limited as long as it is an acid-treated starch used for food. The acid-treated starch used is made from raw starch or processed starch, and raw starch or processed starch is immersed in a dilute acid solution such as hydrochloric acid or sulfuric acid to reduce its viscosity. Examples of the raw material for the acid-treated starch include wheat starch, corn starch, potato starch, rice starch, and sago starch. The acid treatment of starch is carried out, for example, by adjusting a 35 to 45% by mass solution of raw starch or processed starch to a pH of 1 to 2.5 using hydrochloric acid or sulfuric acid at a product temperature of 20 to 50° C. and stirring for about 1 to 30 hours.

The content of the acid-treated starch in the composition for dumpling wings of the present invention is preferably 4 to 14% by mass, more preferably 5 to 13% by mass, and most preferably 6 to 12% by mass. When the content of the acid-treated starch is within the above range, the composition for dumpling wings of the present invention has a stronger effect of making the wings less likely to burn even when baked at a high temperature. In addition, the effect of baking dumplings in a shorter time than before is further obtained.
If the content of the acid-treated starch is less than 3% by mass, it becomes difficult to obtain a crispy texture for the wings, and if the content of the acid-treated starch is more than 15% by mass, the wings tend to burn, making it difficult to raise the baking temperature for the dumplings.
The content of the acid-treated starch is the content as a dry matter (converted into a dry matter), and can be calculated by determining the moisture content using a conventional loss on drying method (105° C., 4 hours) and converting it.

[Desugared lecithin]
The desugared lecithin contained in the composition for dumpling wings of the present invention can be obtained by desugared egg yolk lecithin or plant-derived lecithin. The lecithin can be preferably plant-derived lecithin, and can be, for example, crude oil obtained by squeezing and/or extracting oil seeds such as soybean, rapeseed, corn, sunflower, safflower, sesame, linseed, etc., oil cake obtained by blowing water or steam into the crude oil to form a precipitate, crude lecithin obtained by drying the separated oil cake, mixed lecithin obtained by removing neutral fats and oils from the crude lecithin by a known method such as solvent fractionation, and further concentrated or high-purity lecithin obtained by concentrating and fractionating specific phospholipids from the mixed lecithin.
To obtain desugared lecithin from such raw materials, for example, in the case of oil cake, the oil cake containing water is filtered as necessary to remove impurities, and dried to obtain crude lecithin. This crude lecithin usually contains neutral fats and oils mainly composed of triglycerides, the above-mentioned various phospholipids, various carbohydrate components, etc. Next, the above-mentioned crude lecithin is treated with, for example, acetone to obtain a mixed lecithin that does not contain fats and oils (neutral oils) as an acetone insoluble matter. The mixed lecithin is fractionated with water-containing (preferably about 30% or more) ethanol, and the water-containing ethanol soluble fraction (carbohydrate components containing almost no phospholipid components) is removed to obtain desugared lecithin. The carbohydrate components are a mixture of components in which various carbohydrates such as galactose, sucrose, stachyose, raffinose, mannose, and arabinose exist in a free state and/or in a state combined with phosphatides or other lipid components, or as glycosides or sterol glycosides. The lecithin obtained by the above-mentioned separation with aqueous alcohol, i.e., the lecithin from which the majority of the sugar components have been removed, can be further separated with absolute alcohol to remove the sugar components. In order to obtain the component of the present invention from crude oil, the sugar components can be adsorbed and removed by column treatment using an adsorbent such as silica gel, but desugared lecithin using absolute alcohol is more preferable.

Some desugared lecithin products sold in the market are formulated by mixing with neutral oils, etc., and the content of desugared lecithin in the formulation can be calculated as acetone insoluble matter (acetone insoluble matter equivalent value obtained by the official analytical test method for food additives). The acetone insoluble matter is calculated, for example, as follows. Accurately weigh out the mass a of about 2 g of desugared lecithin, place it in a 50 mL stoppered centrifuge tube, add 3 mL of petroleum ether to dissolve it, add 15 mL of acetone and stir well, then leave it in ice water for 15 minutes. Add acetone at 0 to 5°C to make it 50 mL, stir well, leave it in ice water for 15 minutes, then centrifuge (about 3000 rpm, 10 minutes), and collect the supernatant in a flask. Further, add acetone at 0 to 5°C to the precipitate in the stoppered centrifuge tube to make it 50 mL, stir well while cooling in ice water, and then centrifuge in the same manner. This supernatant liquid is combined with the previous flask and distilled on a water bath. The residue is dried at 105° C. for 1 hour and its mass b is accurately weighed.
Acetone insoluble matter (mass%) = (1 - b/a) x 100

The content of desugared lecithin in the composition for dumpling wings of the present invention is preferably 0.03 to 0.3% by mass, more preferably 0.04 to 0.25% by mass, and most preferably 0.05 to 0.15% by mass. When the content of desugared lecithin is within the above range, the composition for dumpling wings of the present invention has a stronger effect of preventing the wings from burning even when baked at high temperatures. In addition, the effect of baking dumplings in a shorter time than before is further obtained.
If the content of desugared lecithin is less than 0.02% by mass, it becomes difficult to obtain a crispy texture for the wings, and if the content of desugared lecithin is more than 0.4% by mass, the wings tend to burn, making it difficult to raise the baking temperature for the dumplings.
In addition, when a desugared lecithin preparation is used as a raw material for the composition for dumpling wings of the present invention, the amount of desugared lecithin preparation can be adjusted so that the desugared lecithin content in the composition for dumpling wings of the present invention is the desired content.

[Sucrose fatty acid ester fatty acid]
The sucrose fatty acid ester fatty acid contained in the composition for dumpling wings of the present invention is not particularly limited as long as it is one that is used in food. Examples of the sucrose fatty acid ester fatty acid that can be used include "Ryoto Sugar Ester ER-290" (manufactured by Mitsubishi Chemical Foods Corporation) and "Emulgy MO (M)" (manufactured by Riken Vitamin Co., Ltd.). In addition, the constituent fatty acid of the sucrose fatty acid ester contained in the composition for dumpling wings of the present invention is not particularly limited, and examples thereof include stearic acid, palmitic acid, myristic acid, oleic acid, lauric acid, behenic acid, and erucic acid.

The HLB value of the sucrose fatty acid ester contained in the composition for dumpling wings of the present invention is preferably 0.1 to 3, and more preferably 0.5 to 2. HLB is an abbreviation for Hydrophile Lipophile Balance, and is an index for knowing whether an emulsifier is hydrophilic or lipophilic, taking values from 0 to 20, with the smaller the HLB value, the stronger the lipophilicity. In the present invention, the HLB value is calculated using the Atlas method. The Atlas method is as follows:
HLB=20×(1-S/A)
S: Saponification value A: A method for calculating the HLB value from the neutralization value of the fatty acid in the ester. In this specification, the term HLB refers to the HLB calculated by the Atlas method.

The content of sucrose fatty acid ester in the composition for dumpling wings of the present invention is preferably 0.08 to 0.35% by mass, more preferably 0.1 to 0.3% by mass, and most preferably 0.15 to 0.25% by mass. When the content of sucrose fatty acid ester is within the above range, the composition for dumpling wings of the present invention has an even greater effect of making the wings less likely to burn even when baked at high temperatures. In addition, the dumplings can be baked in a shorter time than before.

[water]
The water used in the present invention is not particularly limited as long as it is edible water, such as tap water, well water, purified water, or ion-exchanged water.
The water content in the composition for dumpling wings of the present invention is not particularly limited as long as it can be adjusted so that the fats and oils, acid-treated starch, and desugared lecithin (or sucrose fatty acid ester) used in the present invention have the desired contents, but is preferably 54 to 89% by mass, more preferably 63 to 87% by mass, even more preferably 72 to 85% by mass, and most preferably 76 to 83% by mass. When the water content is within the above range, the composition for dumpling wings of the present invention can more effectively bake dumplings in a shorter time than before.

[Other ingredients]
The composition for dumpling wings of the present invention may contain thickening polysaccharides, seasonings, leavening agents, spices, etc., within the scope of not impairing the effects of the present invention. In addition, the composition for dumpling wings of the present invention may contain starch or grain flour (rice flour, etc.) other than the above-mentioned acid-treated starch, for example, wheat starch, rice starch, potato starch, sweet potato starch, corn starch, waxy corn starch, tapioca starch, or these modified starches, either alone or in combination.
When the composition for dumpling wings of the present invention contains starch or grain flour other than the acid-treated starch, the content of these is preferably 2 to 7 mass%, more preferably 2.5 to 6.5 mass%, and most preferably 3 to 6 mass%.

[Oil-in-water emulsion]
The composition for dumpling wings of the present invention is preferably an oil-in-water emulsion in view of preventing uneven baking on the wings. In addition, when the composition for dumpling wings of the present invention is applied to dumplings and frozen, the composition is preferably an oil-in-water emulsion. The oil-in-water emulsion can be emulsified by a conventional emulsification method, specifically, a propeller, homomixer, blender, disperser, paddle mixer, colloid mill, continuous mixer, static mixer, ultrasonic wave, or other agitator or method can be used, and the rotation speed and agitation time are not particularly limited.

[Method of manufacturing gyoza with wings]
In general, fried dumplings are produced by arranging unheated or steamed dumplings on a heated iron plate or the like, adding frying water, and frying while steaming. In the method for producing dumplings with wings of the present invention, the composition for dumpling wings of the present invention may be used instead of part or all of the frying water. The composition for dumpling wings of the present invention may be added at the same time as the unheated or steamed dumplings are fried, or the composition for dumpling wings of the present invention may be added after the dumplings have been fried to a certain extent. In addition, the method for producing dumplings with wings of the present invention may include a method in which the composition for dumpling wings of the present invention is applied to the dumplings in advance and then fried, and a method in which frozen dumplings that have been frozen with the composition for wings of the present invention attached thereto are fried, etc.

In the method for producing dumplings with wings of the present invention, the amount of the composition for dumpling wings of the present invention added or applied to 100 parts by mass of dumplings is 10 to 80 parts by mass, preferably 15 to 70 parts by mass, more preferably 20 to 60 parts by mass, and most preferably 25 to 45 parts by mass. When the amount of the composition for wings added or applied is within the above range, the dumplings will have a uniform browning, a good appearance, and a crispy, light texture.
In addition, in the method for producing dumplings with wings of the present invention, the baking temperature is preferably 100 to 300°C, more preferably 150 to 280°C, and most preferably 220 to 260°C, and the baking time is preferably 1 to 10 minutes, more preferably 2 to 7 minutes, and most preferably 3 to 5 minutes. Furthermore, in the method for producing dumplings with wings of the present invention, in the case of frozen dumplings to which the composition for dumpling wings of the present invention is attached, the baking temperature is preferably 150 to 300°C, more preferably 220 to 280°C, and the baking time is preferably 2 to 7 minutes, more preferably 3 to 5 minutes. The above baking temperature refers to the surface temperature of the baking surface of the baking machine, and the above baking time refers to the time after the desired baking temperature is reached. Examples of baking machines include frying pans, iron plate pans, dumpling grills, hot plates, etc.

The present invention will be explained in more detail below with reference to examples, but the scope of the present invention is not limited to the description of these examples.

[Production of composition for dumpling wings]
According to the formulations shown in Tables 1 to 3, first, the raw materials other than rapeseed oil, lecithin preparation, desugared lecithin preparation, emulsifier 1, and emulsifier 2 were dissolved in water. Next, the other raw materials were dissolved in rapeseed oil, combined with the solution prepared above, and stirred with a homomixer to produce oil-in-water type compositions for dumpling wing parts (control examples, Examples 1 to 8, Comparative Examples 1 to 6). No difference was observed in appearance (color) for all the dumpling wing compositions produced. The various raw materials in the tables were as follows:
Rapeseed oil (product name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group, Ltd.)
Starch (product name: corn starch, manufactured by Nihon Shokuhin Kako Co., Ltd., dried product)
Acid-treated starch (product name: Food Starch G, Matsutani Chemical Industry Co., Ltd., dried product)
Oxidized starch (product name: Stabilose BM, manufactured by Matsutani Chemical Industry Co., Ltd., dried product)
Lecithin preparation (manufactured by Nisshin Oillio Group Co., Ltd., lecithin content (as acetone insoluble matter) 50% by mass)
Desugared lecithin preparation (manufactured by Nisshin Oillio Group Co., Ltd., desugared lecithin content (as acetone insoluble matter) 50% by mass)
Emulsifier 1 (sucrose fatty acid ester, product name: RYOTO Sugar Ester ER-290, manufactured by Mitsubishi Chemical Foods Corporation (sucrose erucic acid ester, HLB 2))
Emulsifier 2 (decaglycerin oleate, product name: Ryoto Polyglycerol O-50D, manufactured by Mitsubishi Chemical Foods Corporation)

[Evaluation of Burnt Composition for Gyoza Wings-1]
The above-prepared compositions for dumpling wings were evaluated for the occurrence and degree of scorching when heated by visual inspection and color difference (ΔL value, Δb value). Note that the control example is a known composition for dumpling wings, and it was thought that if the occurrence of scorching could be suppressed more than the control example, it would be possible to bake dumplings with wings at a higher temperature in a shorter time.

Visual Evaluation of Burnt Areas
Five grams of the composition for dumpling wings was placed on a sample dish with a diameter of approximately 8 cm, and heat-treated at 200°C for 12 minutes using a heat-dry moisture meter (MS-70, manufactured by A&D Co., Ltd.). Next, the baked product of the composition for dumpling wings remaining in the petri dish was visually inspected by a panel of five experts to evaluate the degree of burntness according to the following evaluation criteria. The evaluation was the consensus of the five expert panels. The results are shown in Tables 1 to 3.
(Evaluation Criteria)
◎: No scorching is observed. ○: Some scorching or browning is observed, but the degree is clearly less than that of the control. ×: Scorching is observed to the same extent or more than that of the control.

<Evaluation of Burning by Color Difference (ΔL, Δb)>
The baked product of the composition for dumpling wings remaining in the petri dish was measured for its L value and b value using a color difference meter (Color Reader CR-20, manufactured by Konica Minolta, Inc.). Next, the difference (ΔL: L2 - L1) between the L value (L1) of the control example and the L value (L2) of the example or comparative example was determined. Similarly, the difference in b value (Δb: b2 - b1) was also determined and evaluated according to the following criteria. The L value of the control example was 67.8 and the b value was 7.4. The results are shown in Tables 1 to 3.
(Evaluation Criteria)
◯: ΔL value is 3.0 or more and Δb value is −2.0 or less. ×: ΔL value is less than 3.0 and/or Δb value is greater than −2.0.

The indicators of color difference (Lab color system) are lightness (L value) and chromaticity (a value, b value). Although the L value does not carry information on color, the lower the L value, the darker the color. Therefore, in the present invention, the L value decreases as the degree of scorching due to heat treatment increases. The b value indicates the saturation of yellow, and the higher the b value, the higher the saturation of yellow. Therefore, in the present invention, the b value increases as the degree of scorching (browning) due to heat treatment increases. From the above, it was thought that the baked product of the composition for dumpling wings of the present invention is more suppressed in the occurrence of scorch as the difference in the L values (ΔL: L2-L1) increases compared to the control example, and similarly, the smaller the difference in the b values (Δb: b2-b1), the more suppressed in the occurrence of scorch.

The figures in parentheses in the "ΔL, Δb" columns in Tables 1 to 3 are the numerical values that are different from the control. Also, "Lecithin content" is the content (mass%) of lecithin or desugared lecithin in the composition for dumpling wings.

[Evaluation of Burnt Composition for Gyoza Wings-2]
Four steamed dumplings (about 20 g each) were arranged on a tray, and 22.4 g of the dumpling wing composition (control example, Example 3, and Comparative Example 6) prepared above was added to the tray, and the dumplings were frozen in contact with the dumpling wing composition. Frozen dumplings were also prepared in the same manner, except that 33.6 g of the dumpling wing composition of Example 3 was added to the tray.

Four frozen dumplings produced as described above were placed on a frying pan (diameter 26 cm) that had been heated until the surface temperature reached approximately 200°C, and the pan was heated uncovered over high heat for five minutes to produce dumplings with wings. The surface temperature of the frying pan was approximately 300°C when the frozen dumplings were cooked.

The gyoza with wings produced as described above was visually evaluated for the occurrence of scorching in the wings. The evaluation method was in accordance with the evaluation method described above in "Evaluation of scorching of compositions for gyoza wings - 1." Color difference (L value, b value) was also measured. The evaluation results are shown in Table 4.

The above results show that the compositions for dumpling wings containing specific amounts of fats and oils, acid-treated starch, desugared lecithin, and water (Examples 1 to 7), and the composition for dumpling wings containing specific amounts of fats and oils, acid-treated starch, sucrose fatty acid ester, and water (Example 8) are less likely to burn than the known composition for dumpling wings (control example), and therefore enable dumplings with wings to be produced at high temperatures in a short time.

Claims (8)

A composition for dumpling wings containing 5-40% by mass of fats and oils, 3-15% by mass of acid-treated starch, 0.05-0.3 % by mass of desugared lecithin, and water (excluding the case where the composition used below is included: "Frozen dumplings to which a composition containing processed starch and protein, the viscosity of which is less than 5 mPa·s as measured by the method below, is attached in a frozen state. Viscosity measurement method: Processed starch is added to water to a concentration of 5% by weight, heated to 90°C, held for 10 minutes, cooled to 50°C, and the viscosity at that temperature is measured using a B-type viscometer.") . The composition for dumpling wings contains 5 to 40% by mass of fat or oil, 3 to 15% by mass of acid-treated starch, 0.1 to 0.3 % by mass of sucrose fatty acid ester, and water. The composition for gyoza wings according to claim 1 or 2, wherein the oil is liquid at 20°C. The composition for gyoza wings according to any one of claims 1 to 3, which is an oil-in-water emulsion. A method for producing dumplings with wings, comprising adding the composition for dumpling wings described in any one of claims 1 to 4 when baking unheated or steamed dumplings. The method for producing dumplings with wings according to claim 5, wherein 10 to 80 parts by mass of the composition for dumpling wings is added to 100 parts by mass of the unheated or steamed dumplings. A method for producing frozen dumplings, comprising adding 10 to 80 parts by mass of the composition for dumpling wings according to any one of claims 1 to 4 to 100 parts by mass of unheated or steamed dumplings, and then freezing the dumplings. A method for producing dumplings with wings, comprising baking the frozen dumplings according to claim 7 at 100 to 300°C for 1 to 10 minutes.