JP2020174610A - Frozen jiaozi and method for producing the same - Google Patents

Abstract

To provide a frozen jiaozi that makes it possible to obtain a jiaozi (a jiaozi with wings) having improved functional properties of wings and fried faces (e.g. appearance, texture).SOLUTION: A frozen jiaozi is provided in which a composition containing arginine in free or salt form is attached in a frozen state.SELECTED DRAWING: None

Description

The present invention relates to frozen dumplings and a method for producing the same. The present invention also relates to a composition for attaching dumplings. Furthermore, the present invention relates to a method for producing dumplings with feathers.

Frozen dumplings are one of the frozen foods that are popular with consumers, and as a cooking method, they are generally heated (steamed and baked) using a baking machine such as a frying pan to make grilled dumplings. As for grilled dumplings, those with "feathers" (also called "burrs") formed on the grilled surface and its surroundings (also called "burrs") tend to be generally preferred, and such dumplings with feathers are used. Conventionally, as a method for manufacturing, it has been proposed to attach blade elements (eg, batter liquid, etc.) to the bottom surface of dumplings in advance and heat the dumplings to form blades on grilled dumplings. ing.

For example, it contains heated frozen dumplings (Patent Document 1), water, grain flour, oil, and emulsifier, in which a batter liquid containing a predetermined amount of water adheres to at least the baked surface of the heated dumplings at a predetermined ratio. There have been reports of frozen dumplings (Patent Document 2) in which an unheated dumpling blade forming agent and a heated dumpling are combined and frozen.

International Publication No. 2014/0073787 Japanese Patent No. 6283455

Although the frozen dumplings described in Patent Document 1 are excellent products, there is room for improvement in the conventional technique for improving the sensory characteristics (appearance, texture, etc.) of the blades and the baked surface of the dumplings.

The present invention has been made in view of the above circumstances, and the problem to be solved is to obtain dumplings (dumplings with feathers) having improved sensory characteristics (appearance, texture, etc.) of the blades and the baked surface. The purpose is to provide frozen dumplings that can be cooked.

As a result of diligent studies to solve the above-mentioned problems, the present inventors have added arginine to the composition (eg, batter solution, etc.) that is the base of the blades of dumplings (dumplings with wings), thereby making the dumplings. We have found that the sensory characteristics (appearance, texture, etc.) of the blades and the baked surface can be effectively improved, and further research has led to the completion of the present invention.
That is, the present invention is as follows.

[1] Frozen dumplings to which a composition containing free or salted arginine is attached in a frozen state.
[2] The frozen dumpling according to [1], wherein the content of the arginine in the composition is 0.04 to 2.5% by weight.
[3] The frozen dumpling according to [1] or [2], wherein the composition further contains at least one selected from the group consisting of water, starches, flour and oil.
[4] The frozen dumpling according to any one of [1] to [3], wherein the composition is for forming dumpling blades.
[5] A method for producing frozen dumplings, which comprises freezing the dumplings to which the composition containing free or salted arginine is attached.
[6] The production method according to [5], wherein the content of the arginine in the composition is 0.04 to 2.5% by weight.
[7] The production method according to [5] or [6], wherein the composition further contains at least one selected from the group consisting of water, starches, grain flour and oil.
[8] The production method according to any one of [5] to [7], wherein the composition is for forming dumpling blades.
[9] Gyoza-adhering composition containing arginine in free or salt form.
[10] The composition according to [9], wherein the content of the arginine in the composition is 0.04 to 2.5% by weight.
[11] The composition according to [9] or [10], wherein the composition further contains at least one selected from the group consisting of water, starches, flour and oil.
[12] The composition according to any one of [9] to [11], wherein the composition is for forming dumpling blades.
[13] A method for producing winged dumplings, which comprises heating frozen dumplings to which a composition containing arginine in a free or salt form is attached in a frozen state.
[14] The production method according to [13], wherein the content of the arginine in the composition is 0.04 to 2.5% by weight.
[15] The production method according to [13] or [14], wherein the composition further contains at least one selected from the group consisting of water, starches, flour and oil.
[16] The production method according to any one of [13] to [15], wherein the composition is for forming dumpling blades.

According to the present invention, the texture of the blade is fine, the grilled surface of the dumplings and the blade are moderately browned, the sagging of the blade (the blade is curved over time) is suppressed, and the blade is preferable crispy. It is possible to provide frozen dumplings and a method for producing the same, which can obtain dumplings (dumplings with feathers) having improved feathers, appearance of baked surface, and texture.
According to the present invention, the dumplings have an improved appearance and texture, which is finely textured, has a moderate browning color, suppresses settling, and has a preferable crispy feeling, and the grilled surface of the dumplings. It is possible to provide a composition (composition for adhering dumplings, preferably a composition for forming dumpling blades) that can be preferably used in order to give a moderate brown color and improve the appearance of the baked surface.
According to the present invention, the texture of the blades is fine, the grilled surface of the dumplings and the blades are appropriately browned, the sagging of the blades (the blades are curved over time) is suppressed, and the blades are preferable crispy. It is possible to provide a method for producing dumplings (dumplings with feathers) having a feeling, that is, the appearance and texture of the feathers and the baked surface are improved.

One of the features of the frozen dumplings of the present invention is that a composition containing arginine (sometimes referred to as "the composition of the present invention" in the present specification) is used for the production thereof.

In the present invention, "frozen dumplings" refers to frozen dumplings or frozen foods containing frozen dumplings and frozen food materials (eg, batter liquid, etc.).

The "gyoza" in the present invention can broadly include what is generally called gyoza without being limited by its shape, manufacturing method, etc., but typically, fillings (ground meat, vegetables, seasonings, etc.) A food product having at least an outer skin (a dough made by adding water to flour or the like and kneading it and spreading it thinly) that wraps the filling material. The "dumplings" in the present invention may be those in which the filling is simply wrapped in an outer skin and not heated, or those that have been subjected to heat treatment (eg, steaming, baking, boiling, etc.). It may be a concept that includes both of these, but in the present invention, the dumplings that are only wrapped in the outer skin and not heated are referred to as "raw dumplings" for convenience, and the dumplings that have been subjected to the heat treatment are referred to as "raw dumplings". For convenience, it may be referred to as "heated dumplings". Further, the “dumplings” in the present invention also include dumplings in a refrigerated state (chilled dumplings). The weight per dumpling is not particularly limited, but is usually about 10 to 45 g.

The arginine that can be used in the present invention is not particularly limited as long as it is acceptable in terms of food, and any of L-form, D-form, and DL-form can be used, but L-form is preferable. It is a DL-form, more preferably an L-form.

The arginine that can be used in the present invention is preferably in free or salt form.

In the present invention, the "free form" of arginine refers to arginine that exists in a free state without binding to other amino acids to form proteins, peptides, or the like.

The "salt form" of arginine is not particularly limited as long as it is food acceptable, but is, for example, a salt with an inorganic acid (eg, hydrogen chloride, hydrogen bromide, sulfuric acid, phosphoric acid, etc.); an organic acid (eg, an organic acid). , Acetic acid, lactic acid, citric acid, tartaric acid, maleic acid, fumaric acid, monomethylsulfate, etc.; salts with inorganic bases (eg, sodium, potassium, calcium, ammonia, etc.); organic bases (eg, ethylenediamine, propylene, etc.) Examples thereof include salts with diamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). The salt form of arginine may be in the form of a hydrate (hydrous salt), and examples of such a hydrate include 1 to 6 hydrates.

As the arginine that can be used in the present invention, any of those extracted and purified from naturally occurring animals and plants, or those obtained by a chemical synthesis method, a fermentation method, an enzymatic method or a gene recombination method may be used.

In the present invention, arginine may be used alone or in combination of two or more.

The content of arginine in free or salt form in the composition of the present invention can effectively improve the appearance and texture of the blades, and thus is preferably 0.04 weight by weight with respect to the composition of the present invention. % Or more, more preferably 0.05% by weight or more, further preferably 0.08% by weight or more, still more preferably 0.1% by weight or more, and particularly preferably 0.2% by weight. That is all. The content is usually 2.5% by weight or less, preferably 1.7% by weight or less, and more preferably 1.5% by weight or less from the viewpoint of taste, based on the composition of the present invention. It is more preferably 1.2% by weight or less, further preferably 1.0% by weight or less, and particularly preferably 0.8% by weight or less. In the present invention, the amount of arginine in the salt form is calculated in terms of the free form.

In addition to arginine, the composition of the present invention may further contain at least one selected from the group consisting of water, starches, flour and oil. The composition of the present invention preferably further contains water, starches or grain flour, and oil in addition to arginine.

When the composition of the present invention contains water, the content of water in the composition of the present invention can form blades with effectively improved appearance and texture, and therefore, with respect to the composition of the present invention. It is preferably 55% by weight or more, more preferably 60% by weight or more, and particularly preferably 80% by weight or more. Further, the content thereof is preferably 95% by weight or less, more preferably 90% by weight or less, based on the composition of the present invention, because it is possible to form blades having effectively improved appearance and texture. Yes, particularly preferably 88% by weight or less.

The composition of the present invention may contain at least one selected from starches and grain flours, among which the grain flour has a lower damaged starch ratio than starch, so that starch particles are less likely to swell due to heating. Since the crispy texture of the feathers is easily maintained, it is preferable to use starch in the present invention. Here, the "grain flour" refers to a powdery or granular food raw material obtained by milling or crushing grains, and the "damaged starch ratio" of grain flour is a load during milling or crushing. The percentage of starch particles damaged by.

The starches that can be used in the present invention are not particularly limited. , And preferably Uruchi rice starch and Mochi rice starch. Moreover, as starches, modified starch of these starches may be used. Here, "modified starch" refers to starch that has been subjected to at least one processed starch selected from the group consisting of physical treatment, chemical treatment and enzymatic treatment. Chemically treated starches include, for example, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated. Examples thereof include phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, phosphorylated starch, and phosphoric acid cross-linked starch. Examples of starch that has undergone physical treatment (including simple chemical treatment such as acid treatment, alkali treatment, bleaching treatment, etc.) include pregelatinized starch, wet heat-treated starch, oil-processed starch, and acid treatment. Examples include starch, alkali-treated starch, bleached starch and the like. Examples of the enzyme-treated starch include enzyme-treated starch and the like. The type of modified starch that can be used in the present invention is not particularly limited as long as it is edible, but starch that has been chemically treated at least is preferable, and starch acetate and crosslinked phosphoric acid are particularly preferable. These modified starches may be subjected to one processing treatment selected from the group consisting of physical treatment, chemical treatment and enzymatic treatment, and may be subjected to physical treatment, chemical treatment and enzymatic treatment. It may have been subjected to two or more processing processes selected from the group consisting of.

The grain flour that can be used in the present invention is not particularly limited, and examples thereof include wheat flour, rice flour, corn flour, barley flour, buckwheat flour, horse bell flour, soybean flour, small bean flour, hie flour, millet flour, and millet flour. Of these, rice flour is preferable because it has a low protein content and easily imparts a crispy texture after heating to the blades and the baked surface.

The method for producing starches and grain flours that can be used in the present invention is not particularly limited, and those produced by a method known per se or a method similar thereto may be used. For example, grain flour can be produced by milling, crushing, or the like to make grains into powder or granules. Commercially available products may be used as starches and grain flours, which are preferable because they are simple.

When the composition of the present invention contains at least one selected from starches and grain flour, the content of at least one selected from starches and grain flour in the composition of the present invention is appearance, texture. Is preferably 0.8% by weight or more, more preferably 0.9% by weight or more, and particularly preferably 1) with respect to the composition of the present invention, since it is possible to form effectively improved blades. It is 8.8% by weight or more. From the viewpoint of cookability, the content is preferably 13% by weight or less, more preferably 11% by weight or less, and particularly preferably 8.5% by weight or less, based on the composition of the present invention. is there. Here, the "content of at least one selected from starches and grain flour" in the composition of the present invention means that the composition of the present invention contains only one of starches and grain flour. It means the content of one of them, and when the composition of the present invention contains both starches and grain flour, it means the total of their contents.

In one aspect, when the composition of the invention contains at least one selected from starches and flours and the composition of the invention is heated prior to freezing, as described below. The content of at least one selected from starches and grain flour in the composition of the present invention is preferably 0.8% by weight or more, more preferably 0.9% by weight, based on the composition of the present invention. The above is more preferably 1.5% by weight or more, and particularly preferably 1.8% by weight or more. The content thereof is preferably 9% by weight or less, more preferably 8.5% by weight or less, still more preferably 6% by weight or less, and particularly preferably 5% by weight, based on the composition of the present invention. It is less than% by weight.

In another embodiment, the composition of the invention contains at least one selected from starches and flours, and the composition of the invention is substantially unheated, as described below. In some cases, the content of at least one selected from starches and flours in the composition of the present invention is preferably 1.5% by weight or more, more preferably 1. It is 8% by weight or more, more preferably 4% by weight or more, and particularly preferably 6% by weight or more. The content thereof is preferably 13% by weight or less, more preferably 11% by weight or less, and particularly preferably 10.5% by weight or less, based on the composition of the present invention.

The oil that can be used in the present invention is not particularly limited as long as it is edible. An oil having no fluidity at room temperature may be generally referred to as "fat", but the oil in the present invention is a concept including fat. Specific examples of oils that can be contained in the composition of the present invention include canola oil, soybean oil, safflower oil (including hylinol safflower oil), corn oil, rapeseed oil, sesame oil, flaxseed oil, sunflower oil, and peanuts. Vegetable oils such as oil, cottonseed oil, olive oil, rice oil, palm oil, bran oil, corn oil, grape seed oil; animal oils such as pork fat (lard), beef fat, chicken oil, sheep fat, horse fat, fish oil, whale oil, butter, etc. Can be mentioned. Further, transesterified oil obtained by transesterifying these oils, hydrogenated cured oil obtained by hydrogenating these oils, and the like can also be used. The oil that can be contained in the composition of the present invention may be a refined oil (eg, salad oil, etc.). The oil that can be contained in the composition of the present invention is preferably vegetable oil, more preferably canola oil, soybean oil, or rapeseed oil. These oils may be used alone or in combination of two or more.

When the composition of the present invention contains oil, the content of the oil in the composition of the present invention is preferable to the composition of the present invention because it can effectively improve the appearance and texture of the blades. Is 4% by weight or more, more preferably 5% by weight or more, and particularly preferably 7% by weight or more. The content is usually 40% by weight or less with respect to the composition of the present invention, and is preferably 32% by weight or less, more preferably 30% by weight, because oil residue on cooking utensils can be suppressed. It is less than or equal to 28% by weight, particularly preferably 28% by weight or less.

The composition of the present invention may contain an emulsifier in addition to arginine and the like. The emulsifier that can be used in the present invention is not particularly limited as long as it is edible, and examples thereof include lecithin, enzymatically decomposed lecithin, sugar ester, monoglycerol, propylene glycol fatty acid ester, and polyglycerin fatty acid ester. These emulsifiers may be used alone or in combination of two or more.

The method for producing the emulsifier that can be used in the present invention is not particularly limited, and one produced by a method known per se or a method similar thereto may be used. As the emulsifier, a commercially available product may be used, which is preferable because it is simple.

When the composition of the present invention contains an emulsifier, the content of the emulsifier in the composition of the present invention is not particularly limited as long as an emulsifying action can be obtained, but is preferably 0.1 weight by weight with respect to the composition of the present invention. % Or more, more preferably 0.2% by weight or more, and particularly preferably 0.3% by weight or more. Further, the content is preferably 1.5% by weight or less, more preferably 1.2% by weight, based on the composition of the present invention, since a desired emulsifying action can be obtained in proportion to the content. It is less than or equal to, particularly preferably 1% by weight or less.

The composition of the present invention preferably further contains, in addition to arginine, at least one selected from water, starches and flours, and oil, in which case the free or salt form in the composition of the present invention. When the content of at least one selected from arginine, water, starches and grain flour and oil is a to d parts by weight, and the total of a to d (= a + b + c + d) is 100 parts by weight. , The weight ratio (a: b: c: d) of the a to d can effectively improve the appearance and texture of the blades, and therefore a (free or salt form arginine): b ( Water): c (at least one selected from starches and grain flour): d (oil) = 0.03 to 2.2: 55 to 95: 0.8 to 15: 3 to 40, more preferably. Is a: b: c: d = 0.03 to 1.7: 55 to 95: 0.8 to 15: 3 to 40, and particularly preferably a: b: c: d = 0.03 to. 1.7: 62 to 95: 0.8 to 15: 3 to 32.

In addition to arginine, the composition of the present invention contains components (eg, seasonings (soy sauce, etc.), salts, sugars, amino acids, gums, etc.) that can be normally contained in gyoza batter liquid. Cellulose, emulsifying aid, etc.) may be optionally contained.

The method for preparing the composition of the present invention is not particularly limited, and the composition can be prepared by a method known per se or a method similar thereto. For example, when the composition of the present invention contains arginine, water, starches or grain flour, and oil, these can be prepared by stirring them using a commercially available mixing stirrer or the like.

The composition of the present invention is preferably emulsified, that is, the composition of the present invention is preferably an emulsified composition. By emulsifying the composition of the present invention, its properties become uniform, and the sensory characteristics (appearance, texture, etc.) of the dumpling blades and the baked surface can be more effectively improved. The emulsification method of the composition of the present invention is not particularly limited, and can be carried out by a method known per se or a method similar thereto using a commercially available mixing / stirring device or the like.

The form of the composition of the present application is not particularly limited, but it is preferably non-solid at room temperature (25 ° C.). In the present invention, "non-solid" at room temperature (25 ° C.) means having fluidity at room temperature (25 ° C.), and such forms include, for example, liquid, slurry, and paste. Can be mentioned.

The composition of the present invention may be preheated before freezing, or may be substantially unheated, apart from cooking to make the frozen dumplings suitable for eating. Good. When the composition of the present invention is heated, examples of the heating method include steaming and heating. The heating conditions (eg, heating temperature, heating time, etc.) are not particularly limited and may be appropriately set according to the heating method, etc., but the heating temperature is usually 70 to 120 ° C., preferably 90 to 100 ° C., and heating is performed. The time is usually 1 to 30 minutes, preferably 5 to 10 minutes. As will be described later, the composition of the present invention that adheres to the frozen dumplings in a frozen state is also cooked when the frozen dumplings are cooked so as to be in a state suitable for eating, and the dumplings are baked after the cooking. Since blades are formed on the surface and the peripheral portion thereof, when the composition of the present invention is preheated before freezing, the heating conditions (eg, heating temperature, heating time, etc.) are the same as the composition of the present invention. It is preferable to adjust so that the water does not evaporate excessively and solidify.
In the present invention, the composition of the present invention is "substantially unheated" when the composition of the present invention is not heated at all or a component contained in the composition of the present invention (eg). , Grain flour, etc.) is lightly heat-treated to the extent that it does not undergo heat denaturation.

The composition of the present invention can be suitably used for forming dumpling blades. In the present invention, the "for forming dumpling blades" composition refers to a composition that serves as a base for the blades of dumplings, and the composition is cooked together with dumplings so that the water content in the composition evaporates (eg). , Steaming, grilling, etc.), and the like, the wing can be formed on the grilled surface of the dumpling and its peripheral portion. In the present invention, the "feather" of dumplings is usually obtained by subjecting an aqueous solution containing protein, starch, etc. (eg, batter solution, etc.) to cooking (eg, steaming, baking, etc.) together with the dumplings. It refers to a thin, crispy part formed on the grilled surface of dumplings and its surroundings, and is also generally called "burr" or the like.

The composition of the present invention may be provided as a batter solution.

The frozen dumplings of the present invention are not particularly limited as long as they are produced using the composition of the present invention, but the frozen dumplings of the present invention are, in one aspect, the composition of the present invention (composition containing arginine). ) Can be provided in the form of being attached to the frozen dumplings in a frozen state. That is, the frozen dumplings of the present invention may be, in one aspect, the frozen dumplings to which the composition of the present invention is attached in a frozen state.
As described above, the term "frozen dumplings" in the present invention refers to frozen dumplings or frozen foods containing frozen dumplings and frozen food materials, so that the composition of the present invention is frozen. In other words, the frozen dumplings attached in the state can be said to be a frozen food containing the frozen dumplings and the composition of the present invention attached to the dumplings in the frozen state.

Hereinafter, the frozen dumplings to which the composition of the present invention is attached in a frozen state, which is one aspect of the frozen dumplings of the present invention, will be described.

The dumplings to which the composition of the present invention is attached are not particularly limited, and for example, the shape, size, composition, composition, amount, etc. of the filling and exodermis of the dumplings may be appropriately determined according to the desired dumplings. The method for producing the filling and the exodermis, the method for wrapping the filling, and the like may be carried out by a method known per se or a method similar thereto. Commercially available products may be used for the inner filling and the exodermis, or commercially available dumplings may be used.

The dumplings to which the composition of the present invention is attached may be raw dumplings (that is, dumplings in which the filling is simply wrapped in an exodermis and not heated), or heated dumplings (that is, dumplings that have been subjected to heat treatment). It may be. When the heated dumplings are used, the heating method is not particularly limited, and examples thereof include steaming and heating. The heating conditions (eg, heating temperature, heating time, etc.) are not particularly limited and may be appropriately set according to the heating method, etc., but the heating temperature is usually 70 to 120 ° C., preferably 90 to 100 ° C., and heating is performed. The time is usually 1 to 30 minutes, preferably 5 to 10 minutes. When the dumplings to which the composition of the present invention is attached are heated dumplings and the composition of the present invention is also heated, these heatings may be performed at the same time.

The dumplings to which the composition of the present invention is attached are appropriately subjected to conventional treatments (for example, treatments for inactivating enzymes contained in vegetables and the like in the filling) to frozen dumplings as long as the object of the present invention is not impaired. You can.

The method of adhering the composition of the present invention to frozen dumplings in a frozen state is not particularly limited and may be carried out by a method known per se or a method similar thereto. For example, the composition of the present invention may be placed in a container (eg, tray, etc.). ), The composition of the present invention adhered to the composition in a frozen state by arranging the dumplings so that at least a part of the outer skin of the dumplings came into contact with the composition and subjecting the dumplings to a freezing treatment in that state. You can get frozen dumplings. In addition, the composition of the present invention and dumplings are separately subjected to freezing treatment, and then the obtained frozen products are adhered to each other to obtain frozen dumplings to which the composition of the present invention is adhered in a frozen state. be able to.
The freezing treatment of the dumplings and the composition of the present invention may be carried out by a method known per se or a method similar thereto, and is not particularly limited, but the freezing temperature is usually −10 ° C. or lower, preferably −15 ° C. or lower.

The amount of the composition of the present invention adhered to frozen dumplings is such that blades having a favorable appearance and texture can be formed without forming sufficient blades during cooking or lengthening the cooking time. With respect to 100 parts by weight of dumplings, it is preferably 10 to 65 parts by weight, more preferably 11 to 60 parts by weight, further preferably 15 to 50 parts by weight, and particularly preferably 17 to 47 parts by weight. is there.

The composition of the present invention preferably adheres to at least the baked surface of frozen dumplings. In the present invention, the "baked surface" of dumplings means that when dumplings are cooked (eg, steamed) using a baking machine (eg, frying pan, iron plate, hot plate, etc.), the grilled texture (burnt) is obtained by the cooking. Refers to a surface that is in contact with or is placed in close proximity to the baking machine (via a batter solution or the like, if desired) so that The composition of the present invention may adhere to the entire grilled surface of the frozen dumplings, or may adhere to a part of the grilled surface. The composition of the present invention may adhere to the side surface portion continuous with the grilled surface in addition to the grilled surface of the frozen dumplings.

The cooking method for making the frozen dumplings of the present invention suitable for eating is not particularly limited, and a conventional method may be used as the cooking method of the frozen dumplings depending on the form and the like, but the freezing of the present invention When the dumplings are provided, in one aspect, as frozen dumplings to which the composition of the present invention is attached in a frozen state, for example, the frozen dumplings are heated using a baking machine (eg, frying pan, iron plate, hot plate, etc.). (Example, steam heating, baking heating) and the like can be mentioned. When the frozen dumplings of the present invention are heated using a baking machine, it is preferable that water is not added during the heating. By not adding water when heating with a baking machine, the dumplings are heated mainly from the roasting surface without being heated from the surrounding boiling water, so the texture is favorable without damaging the elasticity of the exodermis. In addition, the gyoza filling can also have a favorable texture by being mainly heated from the grilled surface so that the juice does not flow out due to an overheated state. In addition, when the frozen dumplings of the present invention are heated using a baking machine, it is preferable that no oil is added during the heating. By not adding oil when heating with a baking machine, the heating operation can be facilitated, the generation of oil splashes can be suppressed, and burns and the like can be prevented.
The frozen dumplings to which the composition of the present invention is attached in a frozen state are cooked together with the composition of the present invention when the frozen dumplings are cooked so as to be in a state suitable for eating. Feathers can be formed on the grilled surface of the dumplings and the surrounding area.

The frozen dumplings of the present invention may be provided in a container (eg, tray, etc.). The container for accommodating the frozen dumplings of the present invention is not particularly limited, and a conventional container may be used. For example, the container and tray described in International Publication No. 2014/007387, International Publication No. 2016/19882, etc. are used. obtain. The frozen dumplings of the present invention may be provided in an outer bag instead of being contained in a container.

According to the frozen dumplings of the present invention, the texture of the blades is fine, the grilled surface of the dumplings, the blades are moderately browned, the sagging of the blades is suppressed, and the blades have a preferable crispy feeling. It is possible to obtain dumplings (dumplings with wings) with improved appearance and texture of the grilled surface.
In the present invention, the "fine texture" of the dumpling blades means that the dumpling blades do not have large holes or the like, the surface shape (unevenness) of the blades is uniform, and the whole is smooth as a whole. The degree of fineness of the gyoza blades can be evaluated by, for example, a sensory evaluation by a specialized panel.
In the present invention, the “baked color” of the grilled surface of dumplings and the blades means the color that is attached to the grilled surface and the surface of the blades by heat when the dumplings are heated, and is usually brown. In addition, "the grilled surface of dumplings and the blades have a moderate browning color" means that there are no uncolored parts (white spots) or burnt black parts on the grilled surface and blades, and uneven baking is suppressed. , It means that the whole is browned to the same degree. The grilled surface of dumplings and the grilled color of the feathers can be evaluated by, for example, sensory evaluation by a specialized panel.
In the present invention, the sagging of dumpling blades means that the blades are curved over time. The blades that have settled are not preferable in appearance, and it is desirable that the blades of dumplings have firm hardness so that the settling is suppressed. The presence or absence and degree of sagging of dumpling wings can be evaluated by, for example, sensory evaluation by a specialized panel.
In the present invention, the "crispy texture" of dumpling wings refers to a crispy and crispy texture. The presence or absence and degree of crispness of the dumpling wings can be evaluated by, for example, sensory evaluation by a specialized panel.

According to the present invention, the cookability of the frozen dumplings can be improved, and the frozen dumplings of the present invention can suppress the burning of the grilled surface of the dumplings, the damage of the blades, the sticking to the frying pan, etc. in the cooking. Moreover, even if the dumplings are overheated, the burning of the grilled surface of the dumplings, the damage of the blades, and the sticking to the frying pan can be suppressed. Improving the cookability of frozen dumplings reduces the number of mistakes in cooking by consumers, etc., and makes it easier to obtain high-quality dumplings without the need for cooking skills, which also contributes to consumer satisfaction. Can affect.

The present invention also provides a composition for attaching dumplings. The composition for adhering dumplings of the present invention has the same components, production method, etc. as the composition of the present invention (described above) used in the frozen dumplings of the present invention, and the preferred embodiment is also the same.
In the present invention, the "for dumpling adhesion" composition refers to a composition for adhering to the exodermis of dumplings (eg, grilled surface, etc.), and is a composition added to the filling when preparing the filling of dumplings. It is different from the thing.

The dumpling adhering composition of the present invention can form feathers with improved appearance and texture, which are finely textured, have a moderate brown color, suppress settling, and have a preferable crispy texture. Further, the composition for adhering dumplings of the present invention can give a suitable baking color to the grilled surface of dumplings and improve the appearance of the grilled surface.

The present invention also provides a method for producing winged dumplings, which comprises heating frozen dumplings to which the composition of the present invention is attached in a frozen state. As the frozen dumpling to which the composition of the present invention is attached in a frozen state, the same one as described above can be used as one aspect of the frozen dumpling of the present invention, and the preferred embodiment is also the same. Further, the method for heating the frozen dumplings can also be heated using a baking machine (eg, frying pan, iron plate, hot plate, etc.) in the same manner as the method for cooking the frozen dumplings of the present invention.

According to the method for producing dumplings with blades of the present invention, the texture of the blades is fine, the grilled surface of the dumplings and the blades are moderately browned, the sagging of the blades is suppressed, and the blades have a preferable crispy feeling. It is possible to produce dumplings (dumplings with feathers) with improved feathers, grilled surface appearance, and texture.

According to the method for producing a dumpling with a blade of the present invention, it is possible to suppress the burning of the baked surface of the dumpling, the damage of the blade, the sticking to the frying pan, etc. in the cooking, and further, when it is overheated. However, it is also possible to produce dumplings with improved cookability (grilled dumplings), which suppresses charring of the baked surface of dumplings, damage to the blades, and sticking to the frying pan.

The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples.

<Making raw dumplings>
The raw dumplings used in Test Examples 1 to 10 below were all prepared as follows.
260g of minced meat (combined minced pork and minced chicken), 550g of vegetables (chopped cabbage, onion, leek and garlic), 25g of egg white, 20g of sesame oil, 10g of sake, spices and seasonings 32g (spices) And the total amount of seasonings) were mixed to prepare the filling. 12 g of the obtained filling was wrapped with commercially available dumpling skin (1 sheet: 5 g) to prepare raw dumplings (weight of 1 raw dumpling: 17 g).

<Test Example 1>
(Preparation of control batter solution)
Of the raw materials shown in Table 1 below, grain flour (rice flour) and water are mixed in the blending ratio shown in Table 1 below, and a commercially available homogenizer (manufactured by IKA Japan Co., Ltd., "T50 digital ULTRA-TURRAX (registered trademark)"" ) (Stirring condition: 6400 rpm, 3 minutes), oil (canola oil) and emulsifier (resitin) are added at the blending ratios shown in Table 1 below, and a commercially available homogenizer (manufactured by IKA Japan Co., Ltd.) is added again. , "T50 digital ULTRA-TURRAX®") was stirred (stirring conditions: 6400 rpm, 5 minutes) and emulsified to prepare a control batter solution.

(Preparation of Batter Solution of Example 1)
Of the raw materials shown in Table 2 below, arginine, grain flour (rice flour) and water are mixed in the blending ratios shown in Table 2 below, and a commercially available homogenizer (manufactured by IKA Japan Co., Ltd., "T50 digital ULTRA-TURRAX (registered trademark)" is used. ) ”) After stirring (stirring condition: 6400 rpm, 3 minutes), oil (canola oil) and emulsifier (resitin) were added in the blending ratio shown in Table 2 below, and a commercially available homogenizer (IKA Japan Co., Ltd.) was added again. The batter solution of Example 1 was prepared by emulsifying with stirring (stirring condition: 6400 rpm, 5 minutes) using "T50 digital ULTRA-TURRAX (registered trademark)" manufactured by the same company.

(Preparation of Batter Solution of Comparative Examples 1 to 5)
Comparative Example in the same procedure as in Example 1 except that each raw material shown in Table 3 below was used in place of arginine (blending ratio: 0.5% by weight) in the blending ratio shown in Table 3 below. Each of the batter solutions 1 to 5 was prepared.

(Control, preparation of frozen dumplings of Examples 1 and Comparative Examples 1 to 5)
Frozen dumplings in which each batter liquid adheres to the baking surface in a frozen state using the batter liquids of Control, Examples 1 and Comparative Examples 1 to 5 (Control, frozen dumplings of Examples 1 and Comparative Examples 1 to 5). Was prepared.
The control, the frozen dumplings of Examples 1 and Comparative Examples 1 to 5 are produced by using a tray having a recess. Specifically, first, the control, Examples and Comparative Examples 1 to 5 are first formed in the recess of the tray. 5 g of each batter solution of the above was filled, and then raw dumplings (weight of one raw dumpling: 17 g) were placed in the tray so that the baking surface was in contact with the batter solution filled in the recesses, and at 95 ° C. Control, Example 1 and comparison by steaming for 9 minutes, allowing to cool at 25 ° C for 10 minutes, and rapidly freezing in a freezer (inside temperature: -30 ° C) with the dumplings still attached to the batter solution. Frozen dumplings of Examples 1 to 5 were obtained respectively.

(sensory evaluation)
Twelve frozen dumplings from Control, Example 1 and Comparative Examples 1 to 5 are arranged in a frying pan with a diameter of 26 cm, covered with a lid, first steamed on medium heat for 5 minutes, then the lid is removed and 1 minute on medium heat. After baking for 30 seconds to make a grilled dumpling with wings (dumplings with wings), the appearance of the obtained grilled dumplings ("fineness of the texture of the wings", "deepness of the grilled color of the wings and the baked surface", A sensory evaluation was performed by five specialized panels on the texture of the blades (“the strength of the crispy feeling of the blades”).
In the sensory evaluation, five specialized panels score each evaluation item in 0.5-point increments based on the following evaluation criteria with a control of 3 points, and then calculate the average value of the scores of the specialized panel. Was done by.
In addition, the five specialized panels evaluated each of the "fineness of the texture of the feathers", "the depth of the burnt color of the feathers and the baked surface", "the sagging of the feathers", and "the strength of the crispy feeling of the feathers". Regarding the standard, in order for the score to fluctuate by 0.5 points, how much the fineness of the texture of the blade, the depth of the burnt color of the blade and the burnt surface, the sagging of the blade, and the strength of the crispy feeling of the blade fluctuate. It was trained in advance so that it would be good for the panels to be common.

[Fineness of feather texture (appearance evaluation item 1)]
1 point: very weak compared to control 2 point: weak compared to control 3 point: same as control 4 point: stronger than control 5 point: very strong compared to control

[Darkness of the burnt color of the blades and the baked surface (appearance evaluation item 2)]
1 point: very weak compared to control 2 point: weak compared to control 3 point: same as control 4 point: stronger than control 5 point: very strong compared to control

[Feather settling (appearance evaluation item 3)]
1 point: Very weak compared to control 2 point: Flat compared to control 3 point: Same as control 4 point: Firmer than control 5 point: Very firm compared to control Are

[Crispy feeling of feathers (evaluation item of texture)]
1 point: very weak compared to control 2 point: weak compared to control 3 point: same as control 4 point: stronger than control 5 point: very strong compared to control

The results are shown in Table 4 below.

As is clear from the results shown in Table 4, the dumplings (fluffed dumplings) obtained by the frozen dumplings of the present invention to which the batter solution of Example 1 containing arginine adhered in a frozen state have fine blade texture. In addition, the darkness of the burnt color of the blades and the burnt surface, the sagging of the blades, and the strength of the crispy feeling of the blades were all improved. From the results, by adding arginine to the composition (eg, batter liquid, etc.) that is the base of the wings of dumplings (dumplings with wings), the sensory characteristics of the wings and the baked surface of the dumplings can be effectively improved. It was confirmed that.

<Test Example 2>
(Preparation of Batter Solution of Example 2)
The batter solution of Example 2 was prepared in the same procedure as in Example 1 except that arginine hydrochloride was used instead of arginine (blending ratio: 0.5% by weight).

(Preparation of Batter Solution of Example 3)
The batter solution of Example 3 was prepared in the same procedure as in Example 1 except that anhydrous citric acid (blending ratio: 0.2% by weight) was further used in addition to the raw materials shown in Table 2.

(Preparation of frozen dumplings of Examples 2 and 3)
Using the batter liquids of Examples 2 and 3, frozen dumplings (frozen dumplings of Examples 2 and 3) in which each batter liquid adhered to the baked surface in a frozen state were prepared.
The frozen dumplings of Examples 2 and 3 were prepared in the same manner as in Test Example 1.

(sensory evaluation)
Twelve of each of the frozen dumplings of Examples 2 and 3 are arranged in a frying pan with a diameter of 26 cm, covered with a lid, first steamed on medium heat for 5 minutes, then the lid is removed, and baked on medium heat for 1 minute and 30 seconds. After making the grilled dumplings (dumplings with wings), the appearance of the obtained grilled dumplings ("fineness of the texture of the wings", "deepness of the grilled color of the wings and the grilled surface", "sagging of the wings" ) And the texture of the wings (“strength of the crispy feeling of the wings”) were sensori-evaluated by five specialized panels.
The sensory evaluation was carried out in the same manner as in Test Example 1.
The results are shown in Table 5 below. In Table 5 below, the results of Example 1 of Test Example 1 and the control are also shown.

(Measurement of pH of batter liquid)
The pH of the control and the batter solutions of Examples 1 to 3 was measured using a piercing type pH meter (ISFET electrode pH meter H series "H160" manufactured by HACH). The results are shown in Table 5 below.

As is clear from the results shown in Table 5, the dumplings (feathered dumplings) obtained by the frozen dumplings of the present invention to which the batter solution of Example 2 containing arginine hydrochloride adhered in a frozen state have a texture of feathers. The fineness of the blades, the depth of the burnt color of the blades and the baked surface, the sagging of the blades, and the strength of the crispy feeling of the blades were all improved. From the results, the salt form of arginine, like the free form of arginine, can be added to the composition (eg, batter liquid, etc.) that is the base of the dumplings (gyoza with feathers) to make the dumplings feathers and grilled. It was confirmed that the sensory properties of the surface can be effectively improved.
Further, even when the batter solution of Example 3 in which the pH was changed from Example 1 was used, the same effect as in Example 1 was confirmed. Therefore, regardless of the pH of the composition to which arginine was added, dumpling blades and the like. It was confirmed that the sensory characteristics of the baked surface can be effectively improved.

<Test Example 3>
(Preparation of Batter Liquids of Examples 4 to 7)
Each batter solution of Examples 4 to 7 was prepared in the same procedure as in Example 1 except that each raw material (starch, modified starch) shown in Table 6 below was used instead of the grain flour (rice flour). ..

(Preparation of frozen dumplings of Examples 4 to 7)
Using the batter liquids of Examples 4 to 7, frozen dumplings (frozen dumplings of Examples 4 to 7) in which each batter liquid adhered to the baked surface in a frozen state were prepared.
The frozen dumplings of Examples 4 to 7 were prepared in the same manner as in Test Example 1.

(sensory evaluation)
Twelve frozen dumplings from Examples 4 to 7 are arranged in a frying pan with a diameter of 26 cm, covered with a lid, first steamed on medium heat for 5 minutes, then the lid is removed, and baked on medium heat for 1 minute and 30 seconds. After making the grilled dumplings (grilled dumplings with feathers), the appearance of the obtained grilled dumplings ("fineness of the texture of the feathers", "deepness of the grilled color of the feathers and the baked surface", "sagging of the feathers" ) And the texture of the wings (“strength of the crispy feeling of the wings”) were sensori-evaluated by five specialized panels.
The sensory evaluation was carried out in the same manner as in Test Example 1.
The results are shown in Table 7 below. In Table 7 below, the results of Example 1 of Test Example 1 and the control are also shown.

As is clear from the results shown in Table 7, the batter liquids of Examples 4 to 7 using starch and modified starch instead of the grain flour used in Example 1 adhered in a frozen state to the present invention. The dumplings (dumplings with wings) obtained by the frozen dumplings have the fineness of the texture of the wings, the darkness of the baked color of the wings and the baked surface, the sagging of the wings, and the blades, as in Example 1. Both the strength of the crispy feeling improved.

<Test Example 4>
(Preparation of Batter Solution of Example 8)
The batter solution of Example 8 was prepared in the same procedure as in Example 1 except that an emulsifier (resitin) was not used and the stirring speed for emulsifying the batter solution was changed from 6400 rpm to 9400 rpm.

(Preparation of frozen dumplings of Example 8)
Using the batter liquid of Example 8, frozen dumplings (frozen dumplings of Example 8) in which the batter liquid adhered to the baked surface in a frozen state were prepared.
The frozen dumplings of Example 8 were prepared in the same manner as in Test Example 1.

(sensory evaluation)
Twelve frozen dumplings of Example 8 are arranged in a frying pan with a diameter of 26 cm, covered with a lid, first steamed on medium heat for 5 minutes, then the lid is removed and baked on medium heat for 1 minute and 30 seconds, and the dumplings have wings. After making (gyoza with wings), the appearance of the obtained grilled dumplings ("fineness of the texture of the wings", "deepness of the grilled color of the wings and the baked surface", "sagging of the wings") and the The texture (“strength of crispy feeling of feathers”) was evaluated by five specialized panels.
The sensory evaluation was carried out in the same manner as in Test Example 1.
The results are shown in Table 8 below. In Table 8 below, the results of Example 1 of Test Example 1 and the control are also shown.

As is clear from the results shown in Table 8, the same effect as in Example 1 was confirmed even when the batter solution of Example 8 containing no emulsifier was used. Therefore, the emulsifier of the composition to which arginine was added was used. It was confirmed that the sensory characteristics of the dumpling blades and the baked surface can be effectively improved regardless of the presence or absence.

<Test Example 5>
(Preparation of Batter Liquids of Examples 9 to 15)
Examples were carried out in the same procedure as in Example 1 of Test Example 1 except that the mixing ratio of arginine "0.5% by weight" was changed to the ratio shown in Table 9 below (0.05 to 2% by weight). 4 to 10 batter solutions were prepared respectively.

(Preparation of frozen dumplings of Examples 9 to 15)
Using the batter liquids of Examples 9 to 15, frozen dumplings (frozen dumplings of Examples 9 to 15) in which each batter liquid adhered to the baked surface in a frozen state were prepared.
The frozen dumplings of Examples 9 to 15 were prepared in the same manner as in Test Example 1.

(sensory evaluation)
Twelve frozen dumplings from Examples 9 to 15 are arranged in a frying pan with a diameter of 26 cm, covered with a lid, first steamed on medium heat for 5 minutes, then the lid is removed and baked on medium heat for 1 minute and 30 seconds. After making the grilled dumplings (dumplings with wings), the appearance of the obtained grilled dumplings ("fineness of the texture of the wings", "deepness of the grilled color of the wings and the grilled surface", "sagging of the wings" ) And the texture of the wings (“strength of the crispy feeling of the wings”) were sensori-evaluated by five specialized panels.
The sensory evaluation was carried out in the same manner as in Test Example 1.
The results are shown in Table 9 below. In Table 9 below, the results of Example 1 of Test Example 1 and the control are also shown.

As is clear from the results shown in Table 9, it was obtained by the frozen dumplings of the present invention to which the batter liquids of Examples 9 to 15 in which the blending ratio of arginine was 0.05 to 2% by weight were adhered in a frozen state. All of the dumplings (dumplings with wings) improved the fineness of the texture of the wings, the depth of the grilled color of the wings and the baked surface, the sagging of the wings, and the strength of the crispy feeling of the wings. When the blending ratio of arginine exceeds 1.5% by weight, it has been confirmed that the effect on the taste is large. Therefore, the blending ratio of arginine is preferably 0.05 to 1.5% by weight, preferably 0.1. ~ 1% by weight was more preferred, and 0.2-0.8% by weight was particularly preferred.

<Test Example 6>
(Preparation of frozen dumplings of Example 16)
Using the batter liquid of Example 1 of Test Example 1, a frozen dumpling (frozen dumpling of Example 16) in which the unheated batter liquid adhered to the baked surface in a frozen state was prepared.
The frozen dumplings of Example 16 were prepared using a tray having recesses as in Test Example 1, and specifically, raw dumplings (weight of one raw dumpling: 17 g) were placed on the tray. After steaming at 95 ° C. for 9 minutes and allowing to cool at 25 ° C. for 10 minutes, the recess of the tray is filled with 5 g of the batter solution of Example 1 so as to be in contact with the grilled surface of dumplings, and in that state, the freezer (inside the freezer). The frozen dumplings of Example 16 were obtained by quick freezing at (temperature: −30 ° C.).

(sensory evaluation)
Twelve frozen dumplings of Example 16 are arranged in a frying pan with a diameter of 26 cm, covered with a lid, first steamed on medium heat for 5 minutes, then the lid is removed, and baked on medium heat for 1 minute and 30 seconds. After making (grilled dumplings with wings), the appearance of the obtained grilled dumplings ("fineness of the texture of the feathers", "deepness of the burnt color of the feathers and the baked surface", "sagging of the feathers") and the The texture (“strength of crispy feeling of feathers”) was evaluated by five specialized panels.
The sensory evaluation was carried out in the same manner as in Test Example 1.
The results are shown in Table 10 below. In Table 10 below, the results of Example 1 of Test Example 1 and the control are also shown.

As is clear from the results shown in Table 10, the same effect as in Example 1 was confirmed even when the unheated batter solution of Example 16 was used. Therefore, the presence or absence of heating of the composition containing arginine was confirmed. Regardless, it was confirmed that the sensory characteristics of the dumpling wings and the baked surface can be effectively improved.

<Test Example 7>
(Preparation of Batter Solution of Examples 17-23)
Example in the same procedure as in Example 1 of Test Example 1 except that the blending ratio of grain flour (rice flour) "5% by weight" was changed to the ratio shown in Table 10 below (1 to 12% by weight). 17 to 23 batter solutions were prepared respectively.

(Preparation of frozen dumplings of Examples 17 to 19)
Using the batter liquids of Examples 17 to 19, frozen dumplings (frozen dumplings of Examples 17 to 19) in which each batter liquid adhered to the baked surface in a frozen state were prepared.
The frozen dumplings of Examples 17 to 19 were prepared in the same manner as in Test Example 1.

(Preparation of frozen dumplings of Examples 20 to 23)
Using the batter liquids of Test Examples 20 to 23, frozen dumplings (frozen dumplings of Examples 20 to 23) in which each unheated batter liquid adhered to the baked surface in a frozen state were prepared.
The frozen dumplings of Examples 20 to 23 were prepared in the same manner as in Test Example 6.

(sensory evaluation)
Twelve of each of the frozen dumplings of Examples 17 to 23 are arranged in a frying pan with a diameter of 26 cm, covered with a lid, first steamed on medium heat for 5 minutes, then the lid is removed, and baked on medium heat for 1 minute and 30 seconds. After making the grilled dumplings (gyoza with wings), the appearance of the obtained grilled dumplings ("fineness of the texture of the wings", "deepness of the grilled color of the wings and the grilled surface", "sagging of the wings" ) And the texture of the blades (“strength of the crispy feeling of the blades”) were evaluated by five specialized panels.
The sensory evaluation was carried out in the same manner as in Test Example 1.
The results are shown in Tables 11 and 12 below. In Tables 11 and 12 below, the results of Example 1 of Test Example 1 and the control are also shown.

As is clear from the results shown in Tables 11 and 12, the frozen dumplings of the present invention to which the batter liquids of Examples 17 to 23 in which the blending ratio of the grain flour (rice flour) is 1 to 12% by weight are adhered in a frozen state. The dumplings obtained by (Gyoza with wings) all improved the fineness of the texture of the wings, the darkness of the brown color of the wings and the roasted surface, the sagging of the wings, and the strength of the crispy feeling of the wings. did. The blending ratio of grain flour (rice flour) was preferably 2 to 8% by weight.

<Test Example 8>
(Preparation of Batter Liquids of Examples 24 to 27)
Examples were carried out in the same procedure as in Example 1 of Test Example 1 except that the blending ratio "10% by weight" of the oil (canola oil) was changed to the ratio (5-35% by weight) shown in Table 13 below. 24-27 batter solutions were prepared respectively.

(Preparation of frozen dumplings of Examples 24 to 27)
Using the batter liquids of Examples 24 to 27, frozen dumplings (frozen dumplings of Examples 24 to 27) in which each batter liquid adhered to the baked surface in a frozen state were prepared.
The frozen dumplings of Examples 24 to 27 were prepared in the same manner as in Test Example 1.

(sensory evaluation)
Twelve of each of the frozen dumplings of Examples 24 to 27 are arranged in a frying pan with a diameter of 26 cm, covered with a lid, first steamed on medium heat for 5 minutes, then the lid is removed, and baked on medium heat for 1 minute and 30 seconds. After making the grilled dumplings (gyoza with wings), the appearance of the obtained grilled dumplings ("fineness of the texture of the wings", "deepness of the grilled color of the wings and the grilled surface", "sagging of the wings" ) And the texture of the wings (“strength of the crispy feeling of the wings”) were sensori-evaluated by five specialized panels.
The sensory evaluation was carried out in the same manner as in Test Example 1.
The results are shown in Table 13 below. In Table 13 below, the results of Example 1 of Test Example 1 and the control are also shown.

As is clear from the results shown in Table 13, the dumplings obtained by the frozen dumplings of the present invention to which the batter liquids of Examples 24 to 27 in which the oil content is 5 to 35% by weight are adhered in a frozen state ( The winged dumplings) all improved the fineness of the wing texture, the depth of the broiled color of the wing and the baked surface, the sagging of the wing, and the strength of the crispy feeling of the wing. When the blending ratio of oil exceeds 30% by weight, it has been confirmed that a large amount of oil remains in the frying pan and the cookability tends to decrease. Therefore, the blending ratio of oil is preferably 5 to 30% by weight, preferably 7 to 28% by weight. % Was more preferred.

<Test Example 9>
(Preparation of frozen dumplings of Examples 28 to 31)
Using the batter liquid of Example 1, frozen dumplings (frozen dumplings of Examples 28 to 31) in which the amount (2 to 10 g) of the batter liquid shown in Table 14 below adheres to the baked surface in a frozen state are prepared. did.
The preparation of the frozen dumplings of Examples 28 to 31 was tested except that the amount of the batter liquid "5 g" of Example 1 to be filled in the concave portion of the tray was changed to the amount (2 to 10 g) shown in Table 14 below. The procedure was the same as in Example 1.

(sensory evaluation)
Twelve of each of the frozen dumplings of Examples 28 to 31 are arranged in a frying pan with a diameter of 26 cm, covered with a lid, first steamed on medium heat for 5 minutes, then the lid is removed, and Examples 28 and 29 are on medium heat. For Examples 30 and 31, which were baked for 1 minute and 30 seconds and had a relatively large amount of batter liquid adhered, they were baked on medium heat for 3 minutes and 5 minutes, respectively, to prepare grilled dumplings with wings (dumplings with wings), and then. The appearance of the obtained grilled dumplings ("fineness of the texture of the wings", "deepness of the grilled color of the wings and the grilled surface", "sagging of the wings") and the texture of the wings ("strong crispy feeling of the wings") A sensory evaluation was conducted by five specialized panels.
The sensory evaluation was carried out in the same manner as in Test Example 1.
The results are shown in Table 14 below. In Table 14 below, the results of Example 1 of Test Example 1 and the control are also shown.

As is clear from the results shown in Table 14, 2 to 10 g of the batter solution of Example 1 in a frozen state (11.8 to 58.8 parts by weight with respect to 100 parts by weight of raw dumplings). ) The dumplings (dumplings with wings) obtained by the frozen dumplings of the present invention that have adhered are all the fineness of the blades, the depth of the grilled color of the blades and the roasted surface, the sagging of the blades, and the crispyness of the blades. Both the strength of the feeling improved. The amount of the composition to which arginine was added to the dumplings was preferably 3 to 8 g per dumpling (17.6 to 47.1 parts by weight with respect to 100 parts by weight of the dumplings).

<Test Example 10>
(Sensory evaluation of cookability)
[Normally heated product]
Twelve pieces of each of the control and Example 1 frozen dumplings prepared in the same manner as in Test Example 1 were placed side by side in a frying pan with a diameter of 26 cm, covered with a lid, first steamed on medium heat for 5 minutes, then the lid was removed and placed on medium heat. Bake for 1 minute and 30 seconds to make grilled dumplings.
[Overheated product]
Twelve pieces of each of the control and Example 1 frozen dumplings prepared in the same manner as in Test Example 1 were placed side by side in a frying pan with a diameter of 26 cm, covered with a lid, first steamed on medium heat for 5 minutes, then the lid was removed and placed on medium heat. Bake for 4 minutes to make grilled dumplings.
Five expert panels performed sensory evaluations on the "burnt surface", "damaged blades", and "sticking to the frying pan" of the obtained grilled dumplings (normally heated products and overheated products).
In the sensory evaluation, five specialized panels score each evaluation item in 0.5-point increments based on the following evaluation criteria, which are three points for normally heated products of the control, and then the average value of the scores of the specialized panel. Was calculated.
In addition, the five specialized panels have to burn the burnt surface to change the score by 0.5 points for each evaluation criterion of "burnt surface", "damaged blades", and "sticking to frying pan". , The damage of the blades, how much the sticking to the frying pan should fluctuate, etc. were trained in advance so that they could be common among the panels.

[Scorched surface (evaluation item 1 for cookability)]
1 point: Very much compared to the control normal heating product 2 points: More than the control normal heating product 3 points: Same as the control normal heating product 4 points: Less than the control normal heating product 5 points : Very few compared to normal heating products of control

[Damage of blades (evaluation item 2 for cookability)]
1 point: Very much compared to the control normal heating product 2 points: More than the control normal heating product 3 points: Same as the control normal heating product 4 points: Less than the control normal heating product 5 points : Very few compared to normal heating products of control

[Attachment to frying pan (evaluation item 3 for cookability)]
1 point: Very much compared to the control normal heating product 2 points: More than the control normal heating product 3 points: Same as the control normal heating product 4 points: Less than the control normal heating product 5 points : Very few compared to normal heating products of control

The results are shown in Table 15 below.

As is clear from the results shown in Table 15, the frozen dumplings of the present invention to which the batter liquid of Example 1 containing arginine adhered in a frozen state were burnt on the grilled surface of the dumplings and damaged in the blades during cooking. It was less likely to stick to the frying pan, and even in the case of overheating, there was less burning of the baked surface of the dumplings, damage to the blades, and sticking to the frying pan. From the results, by adding arginine to the composition (eg, batter liquid, etc.) that is the base of the wings of dumplings (dumplings with wings), the cookability of the frozen dumplings to which the composition adheres in a frozen state is improved. It was confirmed that it could be done.

According to the present invention, the texture of the blade is fine, the grilled surface of the dumplings and the blade are moderately browned, the sagging of the blade (the blade is curved over time) is suppressed, and the blade is preferable crispy. It is possible to provide frozen dumplings and a method for producing the same, which can obtain dumplings (dumplings with feathers) having improved feathers, appearance of baked surface, and texture.
According to the present invention, the dumplings have an improved appearance and texture, which is finely textured, has a moderate browning color, suppresses settling, and has a preferable crispy feeling, and the grilled surface of the dumplings. It is possible to provide a composition (composition for adhering dumplings, preferably a composition for forming dumpling blades) that can be preferably used in order to give a moderate brown color and improve the appearance of the baked surface.
According to the present invention, the texture of the blades is fine, the grilled surface of the dumplings and the blades are appropriately browned, the sagging of the blades (the blades are curved over time) is suppressed, and the blades are preferable crispy. It is possible to provide a method for producing dumplings (dumplings with feathers) having a feeling, that is, the appearance and texture of the feathers and the baked surface are improved.

Claims (7)

Frozen dumplings to which a composition containing arginine in free or salt form is attached in a frozen state. The frozen dumpling according to claim 1, wherein the content of the arginine in the composition is 0.04 to 2.5% by weight. The frozen dumpling according to claim 1 or 2, wherein the composition further contains at least one selected from the group consisting of water, starches, flour and oil. The frozen dumplings according to any one of claims 1 to 3, wherein the composition is for forming dumpling blades. A method for producing frozen dumplings, which comprises freezing dumplings to which a composition containing a free or salt form of arginine is attached. A dumpling-adhering composition containing arginine in free or salt form. A method for producing winged dumplings, which comprises heating frozen dumplings to which a composition containing arginine in a free or salt form is attached in a frozen state.