JPH0661245B2 - Dumpling manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing dumplings. More specifically, it is well known that the ingredients such as meat and vegetables and the skin made by kneading flour are familiar with each other. It relates to a good dumpling manufacturing method.

[Prior Art] With the recent spread of retort foods, frozen foods, prepared foods, and the like. A wide variety of foods are available in the market.

Gyoza, which is kneaded with flour and wrapped thinly, wraps pork, vegetables, etc. into a crescent shape, steamed or baked and eaten,
It is a Chinese dish that is widely eaten today. This dumpling is also produced in large quantities as a cooked food and is now on the market.

FIG. 2 is a process diagram showing a method for producing dumplings that is conventionally marketed as a cooked food.

As shown in the figure, knead the powder and roll to make a skin. On the other hand, vegetables such as cabbage are cut into small pieces, and ground pork is mixed with seasonings to make ingredients. Mold the leather and ingredients into a crescent shape,
For sterilization, it is cooked by heating with steam at about 80 to 98 ° C. for 10 to 15 minutes, cooled after packaging, and put on the market.

When arranging it on the dining table, steam it again, bake it with oil,
Fry and eat.

On the other hand, it is known that what regulates the taste of food has taste and texture. That is, the taste is sweet, bitter, acid, salt, spicy,
There are 6 types of effect, and deliciousness is configured by combining these 6 types in a complicated manner. Texture includes viscoelasticity and texture, and by combining this taste and texture, a desirable food is made.

[Problems to be Solved by the Invention] However, since it is manufactured in a large amount in a line work, what defines the taste of gyoza is, in terms of taste, the kind and proportion of ingredients of ingredients and the kind and proportion of seasonings. In terms of texture, the types and proportions of the raw materials for the skin, the thickness of the skin, etc.

An object of the present invention is to obtain a method for producing more delicious dumplings.

[Means for Solving the Problems] In the method for producing dumplings according to the first aspect of the present invention, the method for producing dumplings comprises forming ingredients such as meat and vegetables in a skin obtained by kneading wheat flour and spreading them. At a low temperature of 0 to 10 ° C. and 60 to 10
It is aged in a high humidity atmosphere of 0% for a period of 2 hours or more and 96 hours or less.

In the method for producing dumplings according to the second aspect of the present invention, in the method for producing dumplings, which is formed by wrapping meat, vegetables or the like in a skin obtained by kneading wheat flour and spreading it, the dumplings after molding are heated at 25 ° C or higher and 50 ° C or lower. After heating at a temperature of 6 hours or less, further, at a low temperature of 0 to 10 ° C. and in a high humidity atmosphere of 60 to 100% for 2 hours or more 9
It is aged for a period of 6 hours or less.

[Operation] In the first invention, since the gyoza after molding is aged at a low temperature of 0 to 10 ° C, the gyoza becomes delicious. Specifically, the vegetables and meat of the ingredients blend well at low temperatures,
When heated and eaten, the ingredients do not become a solid mass, but are soft and elastic, and when eaten, the texture that the gravy spreads in the mouth is produced.
Also, since the skin is left at a low temperature, it has transparency, becomes firm, and has a good texture. Although not clearly stated, it is considered that when left at a low temperature, a flavor component is produced from vegetables and meat due to an aging effect, and the taste of the ingredient is further improved as compared with the conventional ingredients.

The temperature is 0 to 10 ° C. at low temperature, and it is preferable to ripen at a low temperature of 3 to 8 ° C. However, if it is lower than 0 ° C., the gyoza will be frozen and ripening will not be performed. Further, if it is 10 ° C. or higher, there is a risk of spoilage due to various bacteria when left for a preferable aging time.

In addition, the quality is improved because the skin does not dry when exposed to a high humidity atmosphere during aging. The high-humidity atmosphere is preferably 60 to 100%, and for example, it may be aged in a storage room that is made to have a high-humidity atmosphere by a humidifier or the like.

Aging time is 2 hours or more, preferably 6 hours or more,
More preferably, it is 20 hours or more and 96 hours or less. With regard to aging, aging of skin (koshi) appeared first, and this could be confirmed from about 2 hours. Further, the aging time of the ingredients varies depending on the initial temperature of the ingredients, but it can be confirmed from about 6 hours, and 20 hours or more showed the most remarkable effect on both the skin and the ingredients. Further, if it is left for 96 hours or longer, it may be putrefaction even if left at a low temperature.

In the second aspect of the present invention, after the molded gyoza is heated at a heating temperature of 25 ° C. or higher and 50 ° C. or lower for 6 hours or less, further 0
It is aged at a low temperature of -10 ° C and in a high humidity atmosphere of 60-100% for a period of 2 hours or more and 96 hours or less. That is, as described above, the aging time of the ingredients is longer than the aging time of the skin only by low temperature aging, so by heating at a heating temperature of 50 ° C. or less for 6 hours or less,
The aging time of the ingredients can be shortened.

[Examples] Specific examples will be described below.

[Raw materials] Skin; wheat flour (special number one, manufactured by Nisshin Seifun Co., Ltd.) 25k
g, yeast (bread base, Kyowa Fermentation Co., Ltd.) 800 g,
200g salt, 12000g water; 10kg coarsely ground pork, 8kg cabbage, 2 ginger garlic
00g, Chinese chive 200g, grated ginger 200g), tie (potato starch 1000g, bread crumbs 500g), seasoning (fresh mouth soy sauce 1.2kg, sugar)
150 g, salt 40 g, pepper 100 g, sesame oil 500 g, a little chemical seasoning) [Manufacturing] FIG. 1 is a process diagram showing an embodiment of the present manufacturing method.

As shown in the figure, the raw material skin material is kneaded and rolled to form a skin. On the other hand, vegetables such as cabbage, which is the raw material for the ingredients, are cut into small pieces, and ground pork, sprinkles, and seasonings are mixed to make ingredients.

Put the ingredients in the prepared skin, wrap it, mold it into a crescent shape, and transfer it to low temperature aging.

For sterilization, the product is heated with steam at about 80 to 98 ° C. for 10 to 15 minutes, cooked, packaged, and then cooled and put on the market.

In addition, aging may be performed in a storage room in a high humidity atmosphere by a humidifier or the like.

[Low-temperature aged dumplings] By the above-mentioned steps, the aging temperature was set to 6 ° C and the aging time was variously changed to prepare dumplings. The specific conditions are as follows.

Aging temperature 6 ° C (-1,10 ° C) Noodle thickness 0.5-1.5mm Aging time (2) 6-96 hours Humidity 60-90% Noodle temperature 20-35 ° C (varies depending on noodle temperature aging time) Temperature 10 to 20 ° C. Quantity (per piece) 8 to 40 g In addition, the sample was prepared by baking in a frying pan for 5 minutes.

The results are shown in Table 1 below.

As described above, the aging time is 2 hours or longer, preferably 6 hours or longer, more preferably 20 hours or longer and 96 hours or shorter. With regard to aging, aging of skin (koshi) appeared first, and this could be confirmed from about 2 hours. Further, the aging time of the ingredients varies depending on the initial temperature of the ingredients, but it can be confirmed from about 6 hours, and 20 hours or more showed the most remarkable effect on both the skin and the ingredients. In addition, after 96 hours, it decomposed even if left at a low temperature.

[Two-stage heat-aged dumplings] Since the aging time of the ingredients was longer than the aging time of the skin, the ingredients were aged by heating at a low temperature without aging immediately after molding.

The results are shown in Table 2 below.

As described above, the gyoza after molding is heated to 50 ° C in a high humidity atmosphere.
After heating at the following heating temperature for 6 hours or less, it is aged in a high-humidity atmosphere at a low temperature of 0 to 10 ° C. On the other hand, since the aging time of the ingredients is required to be long, the aging time of the ingredients can be shortened by heating the ingredients in a high humidity atmosphere at a heating temperature of 50 ° C. or less for 6 hours or less.

[Blind test of aged dumplings] A blind test was performed by tasting the obtained low temperature aged dumplings, two-stage heat aged dumplings and normal dumplings. The low temperature aged gyoza sampled is not aged with the gyoza A in Table 1 (aging temperature 6 ° C, 48 hours) and the dumpling in Table 2 (heating temperature 40 ° C, 6 hours, low temperature aging temperature 2 ° C, 12 hours). Gyoza was used and all other ingredients were the same.

The taste and texture of the three types of gyoza were compared with eight testers in a blind state.

The results are shown in Table 3 below.

[Effects of the Invention] As described above, the first invention makes the dumplings after molding have a
Since it is aged at a low temperature of -10 ° C, the skin is candy-colored and transparent, the ingredients are soft and elastic, and when you chew, you can get delicious gyoza that spreads in the mouth.

In addition, in the second invention, after heating at a heating temperature of 50 ° C. or lower for 6 hours or less and further aging at a low temperature of 0 to 10 ° C., the aging time of the ingredients is shortened. The effect is that it can be done.

[Brief description of drawings]

FIG. 1 is a process drawing showing an embodiment of the present manufacturing method, and FIG. 2 is a process drawing showing a conventional method for manufacturing dumplings.

Claims (2)

[Claims] 1. A method for producing dumplings, which comprises molding meat, vegetables or the like in a skin obtained by kneading wheat flour and rolling it, and forming the dumplings after molding at a low temperature of 0 to 10 ° C. for 60 to 10 ° C.
A method for producing dumplings, which comprises aging in a high humidity atmosphere of 0% for a period of 2 hours to 96 hours. 2. A method for producing dumplings, which comprises molding ingredients such as meat and vegetables in a skin obtained by kneading wheat flour and stretching them, and heating the molded dumplings at a heating temperature of 25 ° C. or higher and 50 ° C. or lower for 6 hours or less. After performing the above, further, at a low temperature of 0 to 10 ° C. and in a high humidity atmosphere of 60 to 100% for 9 hours or more.
A method for producing dumplings, which comprises aging for a period of 6 hours or less.