JP2023094590A - Frozen gyoza and method for producing the same - Google Patents

Abstract

To provide a frozen gyoza suppressed in boil melting in a heating step when the frozen gyoza with winged gluten-free noddle skin is produced, and a method for producing the same.SOLUTION: This frozen gyoza is frozen by combining a gyoza wing forming agent with a heated gluten-free noodle gyoza. The method for producing the frozen gyoza comprises: heating the formed gluten-free skin gyoza; sticking the gyoza wing forming agent to the heated gyoza; and freezing the gyoza to which the gyoza wing forming agent has been stuck.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to frozen dumplings having gluten-free noodle skins and a method for producing the same.

Gluten, which is produced by kneading wheat flour with water, causes wheat allergies. Attempts have been made to produce gluten-free foods using grain flour other than wheat flour (Patent Documents 1 and 2).

It is also known that gluten-free dumplings are produced using a noodle skin containing pregelatinized rice flour, which is produced by encasing fillings in a noodle skin (outer skin) mainly composed of wheat flour. (Patent document 3).

In addition, frozen dumplings are reported in which an unheated dumpling wing-forming agent containing water, grain flour, oil, and an emulsifier and heated dumplings are combined and frozen (Patent Document 4).

However, these prior art documents do not discuss the combination of gluten-free dumplings and feather-forming agents at all.

JP 2020-141659 A JP 2020-48466 A WO2021/193964 Japanese Patent No. 6283455

As a method of cooking gyoza, it is common to heat (steam and grill) the gyoza using a frying pan, a gyoza grilling machine, or the like to obtain pan-fried gyoza. Among fried dumplings, there is a type in which "wings" are formed on the grilled surface and the surrounding area (winged dumplings), which are popular for their crispy texture and are in high demand as frozen foods.

As a method for producing frozen food of gyoza with wings, there is a method of filling a tray with ingredients for wings (eg, batter liquid, etc.), placing molded gyoza on it, heating, and then freezing. As a blade material, a blade forming agent is usually used which includes water and grain flour.

The present inventors attempted to produce a frozen food of gyoza dumplings with wings wrapped in a gluten-free noodle skin. However, as shown in the examples below, when dumplings wrapped in gluten-free noodle skins that do not contain gluten are heated and frozen together with a feather forming agent, the binding force of the noodle skins is weak. In the process, it was found that the noodle skin melted and became a muddy sol-like “boiled melt”. The problem was found that the melting caused by boiling spoiled the texture and lowered the overall quality of the gyoza.

The present invention has been made in view of the above-mentioned circumstances, and the problem to be solved is to provide frozen dumplings having gluten-free noodle skins in which boiling and dissolving are suppressed, and a method for producing the same.

As a result of intensive studies aimed at solving the above problems, the present inventors found that boiling and melting in the heating process is suppressed by freezing heated gluten-free noodle dumplings together with a wing-forming agent. In addition, the present inventors have found that in the case of frozen dumplings that do not heat the dumplings in the manufacturing process, by freezing together the feather-forming agent and the unheated gluten-free noodle dumplings, there is no problem of boiling and melting, and freezing is possible. I discovered that dumplings can be produced. Further studies have led to the completion of the present invention.

That is, the present invention is as follows.
[1] Frozen dumplings in which a gyoza wings-forming agent and heated gluten-free noodle dumplings are combined and frozen.
[2] The frozen dumpling according to [1], wherein the dumpling wings-forming agent is a heated dumpling wings-forming agent.
[3] The frozen dumpling according to [1], wherein the dumpling wings-forming agent is an unheated dumpling wings-forming agent.
[4] The frozen gyoza according to [1], wherein the gyoza wing-forming agent is an unheated gyoza wing-forming agent, and the heated gluten-free noodle gyoza is a frozen product.
[5] Frozen dumplings in which a gyoza wings-forming agent and unheated gluten-free noodle dumplings are combined and frozen.
[6] The frozen dumpling according to [5], wherein the dumpling wings-forming agent is an unheated dumpling wings-forming agent.
[7] The frozen dumpling according to any one of [1] to [6], wherein the dumpling wings-forming agent contains water and at least one selected from starches and grain flour.
[8] The frozen dumpling according to [7], wherein the dumpling wings forming agent further comprises oil and an emulsifier.
[9] The frozen dumpling according to any one of [1] to [8], wherein the noodle skin of the gluten-free noodle dumpling contains rice flour.
[10] Any one of [1] to [9], wherein the height of the gyoza wings forming agent is 1 to 90% when the height of the gyoza when the grilled side of the gyoza is placed is 100%. Frozen dumplings described in one.
[11] heating the molded gluten-free noodle dumplings,
A gyoza feather forming agent is attached to the heated gyoza,
A method for producing frozen gyoza, comprising freezing the gyoza to which a gyoza wings-forming agent adheres.
[12] The production method according to [11], wherein the gyoza wing-forming agent attached to the heated gyoza is an unheated gyoza wing-forming agent.
[13] The production method according to [11], wherein the gyoza wing-forming agent to be attached to the heated gyoza is a heated gyoza wing-forming agent.
[14] The production method according to [11], wherein the molded gluten-free noodle dumplings are heated, then the heated dumplings are frozen, and an unheated dumpling feather-forming agent is attached to the frozen dumplings.
[15] Adhering a gyoza feather forming agent to the molded unheated gluten-free noodle dumplings,
A method for producing frozen gyoza, comprising freezing the gyoza to which a gyoza wings-forming agent adheres.
[16] The production method according to [15], wherein the gyoza wing-forming agent to be attached to the unheated gyoza is an unheated gyoza wing-forming agent.
[17] The production method according to any one of [11] to [16], wherein the gyoza wings-forming agent contains water and at least one selected from starches and grain flour.
[18] The production method of [17], wherein the gyoza wings-forming agent further contains oil and an emulsifier.
[19] The production method according to any one of [11] to [18], wherein the noodle skin of the gluten-free noodle dumplings contains rice flour.
[20] Attach the gyoza wings forming agent to the dumplings so that the height of the gyoza wings is 1 to 90% when the height of the dumplings when the fried side of the dumplings is placed is 100%. The production method according to any one of [11] to [19].

According to the present invention, it is possible to produce frozen gyoza dumplings with gluten-free noodle skins in which "dissolution by boiling" in the heating process, which is a problem peculiar to gyoza dumplings with gluten-free noodle skins and feathers, is suppressed.

(gluten-free noodle gyoza)
"Gyoza" in the present invention is not limited to its shape, manufacturing method, etc., and can broadly include what is generally called gyoza. A mixture of ingredients) and a noodle skin that wraps the filling. In the present invention, the term “noodle skin” refers to a dough obtained by adding water to at least one selected from cereal flour and starch, kneading the mixture, and rolling it out thinly. Although the weight of one gyoza is not particularly limited, it is usually about 10 to 45 g.

In the present invention, "gluten-free noodle dumplings" refer to dumplings whose filling is wrapped in a gluten-free noodle skin.
In the present invention, "gluten-free" means substantially free of gluten, and (1) contains no gluten or ingredients that can produce gluten (e.g., wheat flour, etc.), and (2) It means that it contains gluten or ingredients that can produce gluten in an extremely small amount (usually 0.1% by weight or less, preferably 0.01% by weight or less) that does not cause a problem with wheat allergy. . The gluten content is preferably 20 mg/kg (20 ppm, 0.002% by weight) or less, more preferably 10 mg/kg (10 ppm, 0.001% by weight) or less.

(Gyoza noodle skin)
In the present invention, the noodle skin usually contains water and gluten-free flour. Gluten-free flour includes at least one selected from gluten-free grain flour and starches. Gluten-free cereal flours include rice flour, corn flour, buckwheat flour, tapioca flour, potato flour, pea flour, soybean flour, adzuki bean flour, barnyard millet flour, millet flour, millet flour, and quinoa flour. As the gluten-free flour, rice flour (unprocessed rice flour), pregelatinized rice flour, starches and the like are preferably used.

In the present invention, "rice flour" refers to a food material obtained by milling rice (that is, pulverizing into powder). Rice flour can be classified into processed (for example, physical, chemical, enzymatic, etc.) and unprocessed. Rice flour that has been processed) is called "processed rice flour", and the latter (rice flour that has not been processed) is called "unprocessed rice flour". Among the processed rice flours, those that have undergone at least a gelatinization (gelatinization) treatment are referred to as "gelatinized rice flours." "Rice flour" as used herein means so-called rice flour in a broad sense, and includes processed rice flour and unprocessed rice flour. Rice flour used in the present invention includes, for example, rice starch isolated and refined from rice.

The type of rice flour used in the present invention is not particularly limited, and may be either unprocessed rice flour or processed rice flour. The processed rice flour that can be used in the present invention is not particularly limited as long as it is processed rice flour (e.g., physical treatment, chemical treatment, enzymatic treatment, etc.). is mentioned. The rice flour used in the present invention may contain only one of unprocessed rice flour and processed rice flour, or may contain both unprocessed rice flour and processed rice flour.

The form of the rice flour used in the present invention is usually powdery (a form in which a plurality of particles are aggregated). The particle size of the rice flour used in the present invention is not particularly limited, and the rice flour used in the present invention may include granulated rice flour.

The method for producing the rice flour used in the present invention is not particularly limited, and it can be produced by a method known per se or a method analogous thereto.

Commercially available rice flour may be used in the present invention.

As one aspect, the rice flour used in the present invention may contain at least one selected from the group consisting of unprocessed rice flour and pregelatinized rice flour, or may contain both of them.

Starches that can be contained in the noodle skin are not particularly limited, but examples include starches such as non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch, waxy corn starch, tapioca starch, sago starch, mung bean starch, potato starch, and sweet potato starch. is mentioned. Modified starches of these starches may also be used as starches. Here, "modified starch" refers to starch that has been subjected to at least one processing treatment 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 phosphate cross-linked starch, acetylated oxidized starch, sodium starch octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated starch. Phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch and the like can be mentioned. Physically treated starch (including simple chemical treatments such as hydrolysis such as acid treatment, alkali treatment, and bleaching) include, for example, pregelatinized starch, heat-moisture-treated starch, oil-modified starch, and acid-treated starch. Examples include starch, alkali-treated starch, bleached starch, and the like. Examples of enzymatically treated starch include enzyme-treated starch. 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 subjected to at least chemical treatment and starch that has been subjected to at least physical treatment are preferred. These modified starches may have been subjected to one processing treatment selected from the group consisting of physical treatment, chemical treatment and enzymatic treatment, and physical treatment, chemical treatment and enzymatic treatment. Two or more processing treatments selected from the group consisting of may be performed. For example, pregelatinized starch may be pregelatinized raw starch or pregelatinized modified starch (eg, starch that has been chemically treated as described above).

When the gluten-free flour, which is the raw material for the noodle skin, contains unprocessed rice flour, the gluten-free flour preferably further contains pregelatinized rice flour or starches. As the starches, pregelatinized (gelatinized) starches are more preferable. Examples of pregelatinized starches include pregelatinized starch (pregelatinized raw starch), pregelatinized hydroxypropyl phosphate crosslinked starch, pregelatinized hydroxypropyl starch, pregelatinized phosphate crosslinked starch, Pregelatinized acetylated phosphate cross-linked starch and the like can be mentioned. The content of pregelatinized rice flour or starches (including pregelatinized starches) is preferably 5% to 70% by weight based on the total 100% by weight of unprocessed rice flour and pregelatinized rice flour or starches. , more preferably 10% to 60% by weight, particularly preferably 15% to 55% by weight.

The water contained in the noodle skin includes, for example, distilled water, purified water such as ion-exchanged water, tap water, alkaline electrolyzed water, etc., but is not limited to these, and water suitable for food manufacturing can be used. .

The noodle skin may further contain polysaccharide thickener. The type of polysaccharide thickener that the noodle skin may contain is not particularly limited, but examples include alginic acids (eg, alginic acid, alginate, alginate, etc.), xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, carrageenan, and tragacanth gum. , gum arabic, karaya gum, tamarind seed gum, psyllium seed gum, curdlan, pectin, glucomannan, agar, pullulan, cellulose derivatives (e.g., methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose), soybean polysaccharides, chitin, chitosan, etc. mentioned. These polysaccharide thickeners may be used alone, or two or more of them may be used in combination. In the present invention, it is possible to use a noodle skin that does not contain a polysaccharide thickener, since the noodle skin can be prevented from dissolving by boiling.

In addition to water and gluten-free powder, the noodle skin may contain ingredients (excluding gluten and ingredients that can produce gluten) that are commonly used for preparing dumpling noodle skin. Examples of such raw materials include salt, sugars, oils (liquid oils, powdered oils, emulsified oils), egg yolk powder, egg white powder, whole egg powder, skimmed milk powder, amino acids, animal and plant proteins, dietary fibers, emulsifiers, seasonings. , vitamins, minerals, pigments, fragrances, dextrin, calcined calcium, preservatives, antioxidants, pH adjusters, enzyme preparations and other powder raw materials. These raw materials may be used alone or in combination of two or more.

The method for producing the noodle skin is not particularly limited, and it may be performed by a method known per se or a method equivalent thereto. A noodle crust can be produced by roll-molding with a noodle-making machine, etc.), and then cutting or punching the resulting noodle strip (roll-molded body) into a desired shape. The amount of water added to the gluten-free flour during the production of the noodle skin is usually 20-60 parts by weight, preferably 30-50 parts by weight, per 100 parts by weight of the gluten-free flour.

The water content of the noodle skin is preferably 15% by weight or more, more preferably 20% by weight or more, and particularly preferably 25% by weight or more, relative to the noodle skin. Also, the moisture content of the noodle skin is preferably 45% by weight or less, more preferably 40% by weight or less, and particularly preferably 35% by weight or less, relative to the noodle skin.

(Dumpling wings forming agent)
In the present invention, the "dumpling wings forming agent" is a composition that can form wings by attaching it to the surface of dumplings and heating (e.g., steaming, baking, etc.). . The gyoza wing-forming agent usually contains water and at least one selected from starches and grain flour. The gyoza wing-forming agent may optionally contain oil, emulsifiers, seasonings, etc. in addition to water and at least one selected from starches and grain flour.

In the present invention, the term "feather" of gyoza refers to a portion having a thin film-like crispy texture formed on the grilled surface of the gyoza and its surroundings, and is also generally referred to as a "burr". Here, the “grilled surface” of gyoza means that it is in contact with the grill used for the heating (eg, frying pan, gyoza grilling machine, iron plate, hot plate, etc.) so that the grilling (browning) is imparted by heating. , or the surface that is placed in close proximity to the broiler and heated.

In the present invention, the gyoza wing-forming agent (herein, sometimes simply referred to as "wing-forming agent") usually contains water and at least one selected from starches and grain flour. . The vane-forming agent may further contain oil in addition to water and at least one selected from starches and flour.

The water contained in the vane-forming agent includes, for example, distilled water, purified water such as ion-exchanged water, tap water, alkaline electrolyzed water, etc., but is not limited to these, and water suitable for food manufacturing is used. obtain.

The water content in the vane-forming agent is preferably 20% by weight or more, more preferably 30% by weight or more, and particularly preferably 40% by weight or more, relative to the vane-forming agent. As one aspect, the content is preferably 50% by weight or more, more preferably 55% by weight or more, and particularly preferably 60% by weight or more, relative to the blade forming agent. The content is preferably 90% by weight or less, more preferably 80% by weight or less, and particularly preferably 75% by weight or less, relative to the vane-forming agent.

The vane-forming agent can usually contain at least one selected from starches and grain flours (preferably grain flours other than gluten-containing flours such as wheat flour and barley flour). As used herein, the term “grain flour” refers to powdery or granular food raw materials obtained by milling or pulverizing grains.

Starches that can be contained in the vane-forming agent are not particularly limited. Starch may be mentioned. Modified starches of these starches may also be used as starches. Here, "modified starch" refers to starch that has been subjected to at least one processing treatment 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 phosphate cross-linked starch, acetylated oxidized starch, sodium starch octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated starch. Phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch and the like can be mentioned. Physically treated starch (including simple chemical treatments such as hydrolysis such as acid treatment, alkali treatment, and bleaching) include, for example, pregelatinized starch, heat-moisture-treated starch, oil-modified starch, and acid-treated starch. Examples include starch, alkali-treated starch, bleached starch, and the like. Examples of enzymatically treated starch include enzyme-treated starch. 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 subjected to at least chemical treatment and starch that has been subjected to at least physical treatment are preferred. These modified starches may have been subjected to one processing treatment selected from the group consisting of physical treatment, chemical treatment and enzymatic treatment, and physical treatment, chemical treatment and enzymatic treatment. Two or more processing treatments selected from the group consisting of may be performed. For example, pregelatinized starch may be pregelatinized raw starch or pregelatinized modified starch (eg, starch that has been chemically treated as described above).

Grain flour that can be contained in the feather forming agent is preferably gluten-free flour, such as rice flour, corn flour, buckwheat flour, tapioca flour, potato flour, pea flour, soybean flour, adzuki bean flour, barnyard flour, and millet flour. , millet flour, quinoa flour, etc. Among them, rice flour is preferable because it has a low protein content and easily imparts a crispy texture to the baked surface after heating.

The method for producing starches and grain flour that can be contained in the vane-forming agent is not particularly limited, and those produced by a method known per se or a method analogous thereto may be used. For example, cereal flour can be produced by milling, pulverizing, and the like to make powder or grain. As starches and grain flour, commercial products may be used, which are preferable because they are simple.

The content of at least one selected from starches and grain flour in the vane-forming agent is preferably 0.1% by weight or more, more preferably 0.5% by weight or more, relative to the vane-forming agent, It is more preferably 1% by weight or more, and particularly preferably 3% by weight or more. The content is preferably 15% by weight or less, more preferably 10% by weight or less, and particularly preferably 8% by weight or less, relative to the vane-forming agent. Here, "the content of at least one selected from starches and grain flour" in the blade-forming agent means that when the blade-forming agent contains only one of starches and grain flour, the content of one of them When the vane-forming agent contains both starches and flour, it means the sum of their contents.

The oil that can be contained in the vane-forming agent is not particularly limited as long as it is edible. An oil that does not have fluidity at room temperature is generally referred to as "fat" in some cases, but the concept of oil in the present invention also includes fat. Specific examples of oils that the vane forming agent may contain include canola oil, soybean oil, safflower oil (including high linoleic safflower oil), corn oil, rapeseed oil, sesame oil, linseed oil, sunflower oil, peanut oil, vegetable oils such as cottonseed oil, olive oil, rice oil, palm oil, bran oil, perilla oil, grapeseed oil; animal oils such as lard, beef tallow, chicken oil, mutton fat, horse fat, fish oil, whale oil, and butter; be done. In addition, transesterified oils obtained by transesterifying these oils, hydrogenated oils obtained by hydrogenating these oils, and the like can also be used. The oil that the vane forming agent may contain may be refined (eg, salad oil, etc.). The oil that the vane forming agent may contain is preferably a vegetable oil, more preferably canola oil, soybean oil, rapeseed oil. These oils may be used singly or in combination of two or more.

The method for producing the oil that can be contained in the vane-forming agent is not particularly limited, and oil produced by a method known per se or a method analogous thereto may be used. A commercial product may be used for the oil, which is preferable because of its convenience.

When the vane-forming agent contains oil, the oil content in the vane-forming agent is preferably 4% by weight or more, more preferably 10% by weight or more, and even more preferably It is 15% by weight or more, and particularly preferably 20% by weight or more. The content is preferably 40% by weight or less, more preferably 35% by weight or less, and particularly preferably 30% by weight or less, relative to the vane-forming agent.

The vane-forming agent may further contain an emulsifier. 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, polyglycerol fatty acid ester, etc., preferably lecithin. be. These emulsifiers may be used singly or in combination of two or more.

The production method of the emulsifier that can be contained in the vane-forming agent is not particularly limited, and one produced by a method known per se or a method analogous thereto may be used. A commercial product may be used as the emulsifier, which is preferable because of its convenience.

When the vane-forming agent contains an emulsifier, the content of the emulsifier in the vane-forming agent is not particularly limited as long as an emulsifying action is obtained, but it is preferably 0.05% by weight or more based on the vane-forming agent. It is preferably 0.1% by weight or more, and particularly preferably 0.2% by weight or more. The content is preferably 3% by weight or less, more preferably 1.5% by weight or less, still more preferably 1% by weight or less, and particularly preferably 0.5% by weight or less, based on the vane-forming agent. 8% by weight or less.

In addition to water and at least one selected from starches and grain flour, the vane-forming agent preferably further contains oil. When the contents of at least one selected from powder and "oil" are a, b, and c parts by weight, respectively, and the total of a, b, and c (= a + b + c) is 100 parts by weight, the a , b, and c (a:b:c) is preferably a (water):b (at least one selected from starches and grain flour):c (oil) = 50 to 85:0. 1-15:10-40, more preferably 50-85:0.5-15:10-40, still more preferably a:b:c=55-80:1-10:15 to 35, more preferably a:b:c = 60 to 75:1 to 10:20 to 35, particularly preferably a:b:c = 60 to 75:3 to 8:20 to 35 is. In another aspect, the water content in the vane forming agent is preferably between 60% and 90% by weight. The content of at least one selected from starches and grain flour in the blade forming agent is preferably 2% to 9% by weight. The content of oil in the vane forming agent is preferably between 4% and 30% by weight.

In addition to the above ingredients, the feather-forming agent includes ingredients that can usually be contained in gyoza batter liquid (e.g., thickeners, seasonings, salts, sugars, amino acids, proteins , gums, celluloses, emulsifying aids, etc.).

The method for preparing the vane-forming agent is not particularly limited, and it can be prepared by a method known per se or a method analogous thereto. For example, when the vane-forming agent contains water, starch or cereal flour, and oil, it can be prepared by stirring these using a commercially available mixing stirring device or the like.

The form of the vane-forming agent 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 examples of such forms include liquid, slurry, paste, and the like. is mentioned.

(Method for producing frozen dumplings)
In the present invention, "heated gluten-free noodle dumplings" refers to heated gluten-free noodle dumplings. The heating method is not particularly limited, and includes steaming heating, grilling heating, and the like.
In the present invention, "unheated gluten-free noodle dumplings" refers to gluten-free noodle dumplings that have not been heat-treated after molding.
In the present invention, "frozen dumplings" refers to gluten-free noodle dumplings and a wing-forming agent combined and frozen.

Gluten-free noodle dumplings are formed by wrapping fillings in the noodle skin described above. The molding method is not particularly limited, and molding can be performed using a conventional gyoza molding machine (molder).

Heat the shaped gluten-free noodle dumplings. The heating step can be carried out using conventional equipment such as steam convection, steamer, oven and the like. The heating temperature is usually 80°C to 100°C, preferably 90°C to 100°C, more preferably 95°C to 100°C. The heating time is usually 3 to 30 minutes, preferably 5 to 15 minutes. As a heating method, steam heating using a steam convection, a steamer, or the like is suitable.

The heating step can be performed, for example, by filling a tray with molded gluten-free noodle dumplings and heating the filled dumplings together with the tray. In the present invention, the tray for filling the molded gluten-free noodle dumplings is not particularly limited, and a conventional tray may be used. For example, the tray described in International Publication No. 2014/007387 may be used. The shaped gluten-free noodle dumplings are filled into trays with the grilled side of the dumplings (opposite side to which the dumpling skin is closed) down.

A gyoza wing-forming agent is adhered to the heated gyoza. The gyoza wing-forming agent attached to the gyoza may be a heated gyoza wing-forming agent or an unheated gyoza wing-forming agent. In the present invention, the term "heated gyoza wing-forming agent" refers to a mixture of ingredients of the wing-forming agent that has been preheated before adhering to gyoza. Examples of the heating method include steam heating and the like. The heating conditions are not particularly limited, and may be appropriately set according to the heating method. The heating temperature is generally 70° C. to 120° C., preferably 90° C. to 100° C., and the heating time is generally 1 to 30 minutes, preferably 5 to 15 minutes. After heating, the gyoza wing-forming agent can be cooled to about 50° C. to 80° C. and then attached to the heated gyoza.

In the present invention, the "unheated gyoza wing-forming agent" means that the wing-forming agent has not been heated, or the ingredients of the wing-forming agent (e.g., starches, grain flour) are not thermally denatured. , which has been subjected to mild heat treatment at about 10°C to 50°C.

The method of adhering the gyoza wing-forming agent to the gyoza is not particularly limited, and can be carried out by a method known per se or a method based thereon. For example, the gyoza wings-forming agent can be attached to the gyoza by filling a tray filled with heated gyoza with the gyoza-forming agent so as to be in contact with at least part of the noodle skin of the gyoza.

In a preferred embodiment, the gyoza wing-forming agent is added to the gyoza so that the height of the gyoza wing-forming agent is 1 to 90% when the height of the gyoza when the grilled side of the gyoza is placed is 100%. to adhere. Here, "the height of the gyoza wing-forming agent" refers to the height from the bottom surface to the top surface of the gyoza wing-forming agent. The height of the gyoza wings forming agent is preferably in the range of 1 to 90%, more preferably in the range of 5 to 50%, from the viewpoint of sufficiently suppressing the boiling and melting of the noodle skin.

In one aspect of the present invention, after heating the shaped gluten-free noodle dumplings, the heated dumplings may be frozen, and the unheated dumpling wings forming agent may be adhered to the frozen dumplings. The freezing treatment of the heated gyoza may be performed by a method known per se or a method equivalent thereto, and is not particularly limited. The freezing temperature is usually -10°C or lower, preferably -15°C or lower, more preferably -20°C to -35°C. The heated gyoza can be frozen, for example, by freezing the tray filled with the heated gyoza.

Next, the gyoza to which the gyoza wing-forming agent adheres is frozen. The freezing treatment may be performed by a method known per se or a method equivalent thereto, and is not particularly limited. The freezing temperature is usually -10°C or lower, preferably -15°C or lower, more preferably -20°C to -35°C. The freezing treatment of the gyoza dumplings to which the gyoza wing-forming agent has adhered can be performed, for example, by freezing the entire tray filled with the gyoza dumplings to which the gyoza wing-forming agent has adhered.

In the case of frozen dumplings that do not heat the dumplings in the manufacturing process, by freezing together the feather forming agent and the unheated gluten-free noodle dumplings, frozen dumplings can be produced without the problem of boiling and melting. can. For example, frozen dumplings can also be produced by a method comprising adhering a gyoza wing-forming agent to molded, unheated gluten-free noodle dumplings, and freezing the dumplings to which the gyoza wing-forming agent has adhered. The gyoza wing-forming agent attached to the gyoza may be a heated gyoza wing-forming agent or an unheated gyoza wing-forming agent. The step of attaching the gyoza wing-forming agent to the shaped gluten-free noodle dumplings and the step of freezing the gyoza to which the gyoza wing-forming agent has adhered can be performed in the same manner as described above.

The present invention will be described in more detail in the following examples, but the present invention is not limited by these examples. % indicates % by weight unless otherwise specified.
The raw materials used in the following examples are commercially available for food unless otherwise specified.

Test example 1
1. Preparation of Contents Contents were prepared as follows at the ratios shown in Table 1.
Pork (minced pork), chicken (minced chicken), soy sauce, salt and sugar were mixed. Vegetables (cabbage and Chinese chives, respectively) and water were added and mixed.

2. Preparation of noodle skins Noodle skins were prepared at the ratios shown in Table 2 as follows.
After uniformly mixing rice flour (unprocessed rice flour) and pregelatinized rice flour with a stand mixer (“KitchenAid” manufactured by FMI Co., Ltd.) at 40 rpm for 1 minute, water is gradually added over 30 seconds. , and mixed for an additional 9 minutes. Using a noodle-making machine, the dough was rolled to a thickness of 0.7 mm, and then cut into an appropriate size and shape.

3. Preparation of vane-forming agent In proportions shown in Table 3, vane-forming agents were prepared as follows.
Water at 0°C, starch, egg white powder and sodium caseinate are mixed while cooling, and stirred using a handy food processor (manufactured by ESGE in Switzerland, product name: Vermix Gastro 300) (stirring conditions: 17500 rpm, 3 minutes). After that, the salad oil, emulsifier and thickener were uniformly dispersed, and the above mixture was added little by little while stirring (stirring conditions: 17500 rpm, 5 minutes) and mixed while cooling.
Lecithin was used as an emulsifier. Xanthan gum was used as a thickener.

4. Molding of Gluten-Free Noodle Dumplings Using the filling and noodle skin prepared above, dumplings were molded with a molder (approximately 17 g per piece).

5. Production of frozen dumplings (Comparative Example 1)
A tray was filled with unheated feather forming agent (7 g per dumpling) and the shaped gluten-free noodle dumplings were placed on top. Using steam convection, each tray was steamed and heated at 100° C. for 10 minutes and frozen at −30° C. for 1 hour.
(Example 1)
The vane former was heated to 100°C for 10 minutes using steam convection and cooled to 60°C. The molded gluten-free noodle dumplings were packed in a tray and steamed and heated together with the tray at 100° C. for 10 minutes using a steam convection. Trays containing cooked dumplings were filled with heated vane former (7 g per dumpling). The dumplings in trays filled with the vane-forming agent were frozen together with the trays at −30° C. for 1 hour.
(Example 2)
The molded gluten-free noodle dumplings were packed in a tray and steamed and heated together with the tray at 100° C. for 10 minutes using a steam convection. A tray containing cooked dumplings was filled with unheated vane former (7 g per dumpling). The dumplings in trays filled with the vane-forming agent were frozen together with the trays at −30° C. for 1 hour.
(Example 3)
The molded gluten-free noodle dumplings were packed in a tray, steamed and heated together with the tray at 100°C for 10 minutes using steam convection, and frozen together with the tray at -30°C for 1 hour. Trays containing frozen dumplings were filled with unheated vane former (7 g per dumpling). The dumplings in trays filled with the vane-forming agent were frozen together with the trays at −30° C. for 1 hour.
(Example 4)
The shaped gluten-free noodle dumplings were filled into trays and the trays were filled with unheated feather former (7 g per dumpling). The dumplings in trays filled with the vane-forming agent were frozen together with the trays at −30° C. for 1 hour.

6. Cooking method The frozen dumplings produced in Comparative Example 1 and Examples 1 to 4 were arranged in a frying pan, covered with a lid, and heated over medium heat for 5 minutes. After that, the lid was removed and the mixture was heated until the moisture disappeared.

7. Evaluation Criteria/Evaluation Criteria for Dissolution in Cooking Evaluation was made by a panel of three experts according to the following criteria. △ or ○ was defined as a pass.
◯: No dissolution in boiling △: Slightly dissolving in boiling ×: Dissolving in boiling ・Feather Evaluation Criteria Three professional panels evaluated according to the following criteria. △ or ○ was defined as a pass.
○: Feathers exist △: Feathers exist slightly ×: Feathers do not exist

Table 4 shows the results.

In Comparative Example 1, in which unheated gluten-free noodle dumplings were heated and frozen together with an unheated wing-forming agent, "boiled melting" occurred, in which the noodle skin melted and turned into a muddy sol. On the other hand, in Examples 1 to 3, in which the heated gluten-free noodle dumplings and the heated or unheated feather forming agent are combined and frozen, there is no boiling or melting is suppressed to some extent, Feathers were formed. In addition, even in Example 4, in which unheated gluten-free noodle dumplings and unheated feather-forming agent were combined and frozen, feathers were formed without boiling and melting.

Test example 2
(Examples 5-9)
Frozen dumplings were produced in the same manner as in Example 2, except that the ratio of the wing-forming agent to the dumplings was changed as follows. When the height of the gyoza when the gyoza is placed with the grilled side down is taken as 100%, the height of the vane-forming agent was changed as follows.
Example 5: 1% vane former height
Example 6: 3% vane former height
Example 7: The height of the feather forming agent is 35% (equivalent to 7 g per dumpling)
Example 8: 80% vane former height
Example 9: 90% vane former height
Frozen dumplings were cooked in the same manner as in Test Example 1, and melted by boiling and feathers were evaluated. Table 5 shows the results.

In Examples 5 to 9 in which the height of the vane-forming agent was 1 to 90%, there was no dissolution by boiling or the dissolution by boiling was suppressed to some extent, and feathers were formed. In particular, by setting the height of the vane-forming agent to 1 to 35%, good results were obtained in which vanes were formed without being dissolved by boiling.

Test example 3
(Examples 10-18)
Frozen dumplings were produced in the same manner as in Example 2, except that various modified starches listed in Table 6 were used instead of the gelatinized rice flour for the noodle skin, and the water content (%) listed in Table 6 was used. The hydration rate is calculated by the following formula.
Hydration rate (%) = weight of water / (weight of rice flour + weight of modified starch) x 100
Frozen dumplings were cooked in the same manner as in Test Example 1, and melted by boiling and feathers were evaluated. Table 6 shows the results.

In Examples 10 to 18, in which the various modified starches listed in Table 6 were used instead of the gelatinized rice flour for the noodle skin, there was no dissolution in boiling or the dissolution was suppressed to some extent, and feathers were formed. , a similar effect was obtained.

According to the present invention, it is possible to produce frozen gyoza dumplings with gluten-free noodle skins in which "dissolution by boiling" in the heating process, which is a problem peculiar to gyoza dumplings with gluten-free noodle skins and feathers, is suppressed.

Claims (20)

Frozen dumplings in which a dumpling wings forming agent and heated gluten-free noodle dumplings are combined and frozen. 2. The frozen dumpling of claim 1, wherein the dumpling wings forming agent is a heated dumpling wings forming agent. 2. The frozen dumpling according to claim 1, wherein the dumpling wings forming agent is an unheated dumpling wings forming agent. 2. The frozen dumpling according to claim 1, wherein the dumpling wings forming agent is an unheated dumpling wings forming agent and the heated gluten-free noodle dumplings are frozen. The frozen gyoza is obtained by combining a gyoza wings-forming agent and unheated gluten-free noodle gyoza and freezing them. 6. The frozen dumpling according to claim 5, wherein the dumpling wings-forming agent is an unheated dumpling wings-forming agent. The frozen dumpling according to any one of claims 1 to 6, wherein the dumpling wings-forming agent contains water and at least one selected from starches and grain flour. 8. The frozen dumpling of claim 7, wherein the dumpling wings forming agent further comprises oil and an emulsifier. The frozen dumpling according to any one of claims 1 to 6, wherein the noodle skin of the gluten-free noodle dumpling contains rice flour. The height of the gyoza wings forming agent is 1 to 90% when the height of the gyoza when the gyoza is placed with the grilled side down is 100%. Frozen dumplings. Heat the molded gluten-free noodle dumplings,
A gyoza feather forming agent is attached to the heated gyoza,
A method for producing frozen gyoza, comprising freezing the gyoza to which a gyoza wings-forming agent adheres. The production method according to claim 11, wherein the gyoza wing-forming agent attached to the heated gyoza is an unheated gyoza wing-forming agent. The production method according to claim 11, wherein the gyoza wing-forming agent attached to the heated gyoza is a heated gyoza wing-forming agent. 12. The method according to claim 11, wherein after heating the shaped gluten-free noodle dumplings, the heated dumplings are frozen, and the unheated dumpling wings forming agent is attached to the frozen dumplings. Adhering a gyoza feather forming agent to the molded unheated gluten-free noodle gyoza,
A method for producing frozen gyoza, comprising freezing the gyoza to which a gyoza wings-forming agent adheres. The production method according to claim 15, wherein the gyoza wing-forming agent attached to the unheated gyoza is an unheated gyoza wing-forming agent. The production method according to any one of claims 11 to 16, wherein the dumpling wings forming agent contains water and at least one selected from starches and grain flour. 18. The manufacturing method according to claim 17, wherein the dumpling wings forming agent further comprises oil and an emulsifier. The production method according to any one of claims 11 to 16, wherein the noodle skin of the gluten-free noodle dumpling contains rice flour. The gyoza wing-forming agent is attached to the gyoza so that the height of the gyoza wing-forming agent is 1 to 90% when the height of the gyoza when the grilled side of the gyoza is placed is 100%. Item 17. The production method according to any one of Items 11 to 16.