JP2024115359A - Cooking set for fried dumplings - Google Patents
Cooking set for fried dumplings Download PDFInfo
- Publication number
- JP2024115359A JP2024115359A JP2023021014A JP2023021014A JP2024115359A JP 2024115359 A JP2024115359 A JP 2024115359A JP 2023021014 A JP2023021014 A JP 2023021014A JP 2023021014 A JP2023021014 A JP 2023021014A JP 2024115359 A JP2024115359 A JP 2024115359A
- Authority
- JP
- Japan
- Prior art keywords
- container
- frozen
- dumplings
- present
- wing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 74
- 239000003795 chemical substances by application Substances 0.000 claims description 133
- 238000004519 manufacturing process Methods 0.000 claims description 39
- 235000013312 flour Nutrition 0.000 claims description 33
- 229920002472 Starch Polymers 0.000 claims description 29
- 235000019698 starch Nutrition 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000008107 starch Substances 0.000 claims description 24
- 235000013339 cereals Nutrition 0.000 claims description 21
- 239000008157 edible vegetable oil Substances 0.000 claims description 19
- 239000003925 fat Substances 0.000 claims description 13
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 210000003746 feather Anatomy 0.000 claims 1
- 239000000155 melt Substances 0.000 abstract description 5
- 238000010586 diagram Methods 0.000 description 16
- 230000002093 peripheral effect Effects 0.000 description 14
- 238000010438 heat treatment Methods 0.000 description 13
- 235000014593 oils and fats Nutrition 0.000 description 13
- 239000003921 oil Substances 0.000 description 12
- 235000019198 oils Nutrition 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 11
- 238000011282 treatment Methods 0.000 description 11
- 238000010025 steaming Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000003995 emulsifying agent Substances 0.000 description 5
- -1 fatty acid ester Chemical class 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001272720 Medialuna californiensis Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000000378 Caryota urens Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 240000000163 Cycas revoluta Species 0.000 description 1
- 235000008601 Cycas revoluta Nutrition 0.000 description 1
- 244000239348 Echinochloa crus galli var. praticola Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 235000010103 Metroxylon rumphii Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 229920002310 Welan gum Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000000071 blow moulding Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000001746 injection moulding Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000006855 networking Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920000515 polycarbonate Polymers 0.000 description 1
- 239000004417 polycarbonate Substances 0.000 description 1
- 239000005020 polyethylene terephthalate Substances 0.000 description 1
- 229920000139 polyethylene terephthalate Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 229920006300 shrink film Polymers 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
【課題】凍結した餃子本体の表面の一部に羽根形成剤が凍結状態で付着している冷凍餃子を、羽根形成剤が融解しない短時間で所望の形に容易に並べ得る、羽根つき餃子の調理セットの提供。【解決手段】底部に対向する位置に、冷凍餃子を出し入れするための開口部を備えた有底容器及び当該容器に収容されている冷凍餃子を含む、羽根つき餃子の調理セットであって、前記冷凍餃子は、餃子本体の表面の一部に羽根形成剤が凍結状態で付着しており、かつ前記冷凍餃子は、羽根形成剤が付着している面が前記容器の開口部側になるように配置されている、調理セット。【選択図】なし[Problem] To provide a cooking set for dumplings with wings, which allows frozen dumplings, which have a wing-forming agent attached in a frozen state to part of the surface of the frozen dumpling body, to be easily arranged in a desired shape in a short time before the wing-forming agent melts. [Solution] A cooking set for dumplings with wings, which includes a bottomed container with an opening for putting the frozen dumplings in and out at a position opposite the bottom, and frozen dumplings contained in the container, the frozen dumplings have a wing-forming agent attached in a frozen state to part of the surface of the dumpling body, and the frozen dumplings are arranged so that the side with the wing-forming agent attached faces the opening side of the container. [Selected drawing] None
Description
本発明は、羽根つき餃子の調理セット及びその製造方法に関する。また、本発明は、当該調理セットを利用した羽根つき餃子の製造方法にも関する。 The present invention relates to a cooking set for gyoza with wings and a manufacturing method thereof. The present invention also relates to a manufacturing method for gyoza with wings using the cooking set.
近年、見栄えのする料理や食べ物の写真をソーシャル・ネットワーキング・サービス（ＳＮＳ）等に投稿し共有することが、老若男女を問わず定着してきたこと等を背景に、料理等の調理や盛り付けに趣向を凝らし、より見栄えの良い料理等を作製することへの関心が、一般消費者においても高まってきている。人気の高い惣菜の一つである餃子においても、奇抜で個性的な形に並べて焼成調理する等して、見栄えの良い外観を有する餃子を作製し、その写真の撮影・共有を楽しむ一般消費者は少なくない。 In recent years, as posting and sharing photos of attractive dishes and food on social networking services (SNS) has become common among people of all ages and genders, general consumers are becoming more interested in putting effort into the cooking and presentation of food to create more attractive looking dishes. Even in the case of gyoza, a popular side dish, many general consumers enjoy creating attractive looking gyoza by arranging them in unique and original shapes and baking them, and then taking and sharing photos of them.
一方、冷凍餃子は、家庭で手軽に餃子を調理できることから、従来より一般消費者に広く普及しており、近年では、羽根（バリ）が形成された焼き餃子（羽根つき餃子）を手軽に調理し得る、羽根形成剤付きの冷凍餃子等も種々上市されている。例えば、油脂、澱粉及び穀物粉から選ばれる少なくとも１種の原料粉の溶液、並びに水から成る羽根形成用組成物（特許文献１）、水、油脂、穀物粉、乳化剤、及びウェランガムを含むバッター（特許文献２）、澱粉、レシチンを含む油脂組成物、及び水を含む焼き餃子羽用組成物（特許文献３）、澱粉、ポリグリセリン脂肪酸エステルを含む油脂組成物、及び水を含む焼き餃子羽用組成物（特許文献４）、水、穀物粉、油及び乳化剤を含む未加熱の餃子羽根形成剤（特許文献５）等が、それぞれ凍結状態で付着している冷凍餃子が報告されている。 On the other hand, frozen dumplings have been widely used by general consumers since they allow dumplings to be easily prepared at home, and in recent years, various frozen dumplings with wing-forming agents that allow for easy cooking of pan-fried dumplings with wings (winged dumplings) have been marketed. For example, there have been reported frozen dumplings to which a wing-forming composition consisting of a solution of at least one type of raw material flour selected from fats and oils, starch, and grain flour, and water (Patent Document 1), a batter containing water, fats and oils, grain flour, an emulsifier, and welan gum (Patent Document 2), a pan-fried dumpling wing composition containing a fat and oil composition containing starch, lecithin, and water (Patent Document 3), a pan-fried dumpling wing composition containing a fat and oil composition containing starch, polyglycerin fatty acid ester, and water (Patent Document 4), and an unheated gyoza wing-forming agent containing water, grain flour, oil, and an emulsifier (Patent Document 5) are attached in a frozen state.
一般消費者において、冷凍餃子を所望の形に整列させて焼成調理する際にも、羽根つき餃子を手軽に調理できる、羽根形成剤付き冷凍餃子（すなわち、凍結した餃子本体の表面の一部に羽根形成剤が凍結状態で付着している冷凍餃子）を利用したいというニーズは少なからず存在したが、そのような利用には羽根形成剤付き冷凍餃子に特有の問題点があった。 There has been a considerable demand from general consumers for frozen dumplings with wing-forming agents (i.e., frozen dumplings with wing-forming agents attached in a frozen state to part of the surface of the frozen dumpling body) that allow for easy cooking of dumplings with wings when arranging the frozen dumplings into the desired shape and baking them, but such uses pose problems specific to frozen dumplings with wing-forming agents.
具体的には、羽根形成剤付き冷凍餃子は、羽根形成剤が凍結状態で餃子本体に付着しているものであるため、当該冷凍餃子を焼き器（例、フライパン、ホットプレート等）上に所望の形に整列させる際に時間がかかると、凍結状態の羽根形成剤が融解しはじめる場合があった。羽根形成剤付き冷凍餃子は通常、羽根形成剤を介して（すなわち、羽根形成剤が焼き器に接するように）焼き器上に載置されるが、一般に羽根形成剤は、特許文献１～５に記載されるように、油脂を必須成分としているため、凍結状態であった羽根形成剤が融解すると、そのような冷凍餃子は焼き器上を滑りやすくなり得る。そのため、羽根形成剤付き冷凍餃子を、焼き器上の所定の位置に設置しても、その後に並べた他の冷凍餃子が接触すること等によって容易に位置がずれたり向きが変わったりし、冷凍餃子を所望の形に整列させる作業が煩雑になりやすいという問題点があった。また、融解した羽根形成剤は、手指につくとべたつきを生じる場合があり、このことも冷凍餃子を所望の形に整列させる作業を煩雑にする原因となり得た。 Specifically, in the case of frozen dumplings with wing-forming agent, the wing-forming agent is attached to the dumpling body in a frozen state, so if it takes time to arrange the frozen dumplings in the desired shape on a baking device (e.g., a frying pan, a hot plate, etc.), the frozen wing-forming agent may begin to melt. Frozen dumplings with wing-forming agent are usually placed on the baking device via the wing-forming agent (i.e., so that the wing-forming agent is in contact with the baking device), but since wing-forming agents generally contain fats and oils as an essential component as described in Patent Documents 1 to 5, when the frozen wing-forming agent melts, such frozen dumplings may become slippery on the baking device. Therefore, even if the frozen dumplings with wing-forming agent are placed in a specified position on the baking device, they can easily shift position or change direction due to contact with other frozen dumplings arranged thereafter, and there is a problem that the task of arranging the frozen dumplings in the desired shape is likely to become cumbersome. In addition, the melted wing-forming agent can become sticky on the hands and fingers, which can also complicate the task of arranging the frozen dumplings into the desired shape.
本発明は、上述の事情に鑑みてなされたものであり、一般消費者が所望する種々の形に見栄え良く整列した羽根つき餃子を、羽根形成剤付き冷凍餃子（すなわち、凍結した餃子本体の表面の一部に羽根形成剤が凍結状態で付着している冷凍餃子）を用いて作製する場合における、当該冷凍餃子に特有の課題、すなわち、凍結した餃子本体の表面の一部に羽根形成剤が凍結状態で付着している冷凍餃子を、羽根形成剤が融解しない短時間で所望の形に容易に並べるという課題を、一般消費者の観点から新たに取り上げ、そのような従来にない全く新しい課題を解決することを目的とするものである。 The present invention was made in consideration of the above circumstances, and aims to address a unique problem that occurs when making attractively arranged winged dumplings in various shapes desired by general consumers using frozen dumplings with wing-forming agent (i.e., frozen dumplings with wing-forming agent attached in a frozen state to part of the surface of the frozen dumpling body), namely, the problem of easily arranging frozen dumplings with wing-forming agent attached in a frozen state to part of the surface of the frozen dumpling body in the desired shape in a short time before the wing-forming agent melts, from the perspective of general consumers, and to solve such a completely new problem that has never existed before.
本発明者らは、上述の課題を解決するべく鋭意検討した結果、羽根形成剤付き冷凍餃子（すなわち、凍結した餃子本体の表面の一部に羽根形成剤が凍結状態で付着している冷凍餃子）が、特定の容器に特定の向きで配置された、羽根つき餃子の調理セットを利用することで、当該冷凍餃子を、羽根形成剤が融解しない短時間で所望の形に容易に並べ得ることを見出し、さらに研究を重ねることによって、本発明を完成するに至った。
すなわち、本発明は以下の通りである。
As a result of intensive research into solving the above-mentioned problems, the inventors discovered that by using a cooking set for winged dumplings in which frozen dumplings with wing-forming agent (i.e. frozen dumplings with wing-forming agent attached in a frozen state to part of the surface of the frozen dumpling body) are arranged in a specific container in a specific orientation, the frozen dumplings can be easily arranged in the desired shape in a short time before the wing-forming agent melts, and through further research, they have completed the present invention.
That is, the present invention is as follows.
［１］底部に対向する位置に、冷凍餃子を出し入れするための開口部を備えた有底容器及び当該容器に収容されている冷凍餃子を含む、羽根つき餃子の調理セットであって、
前記冷凍餃子は、餃子本体の表面の一部に羽根形成剤が凍結状態で付着しており、かつ
前記冷凍餃子は、羽根形成剤が付着している面が前記容器の開口部側になるように配置されている、調理セット。
［２］羽根形成剤が、少なくとも餃子本体の底面に付着している、［１］記載の調理セット。
［３］前記冷凍餃子が、凍結状態の羽根形成剤を介して複数連結している、［１］又は［２］記載の調理セット。
［４］前記容器は、底部の平面視形状が略円形状又は略矩形状である、［１］～［３］のいずれか一つに記載の調理セット。
［５］前記容器は、側面視で、前記冷凍餃子の一部が開口部から容器外にはみ出している、［１］～［４］のいずれか一つに記載の調理セット。
［６］前記容器は、底部の平面視形状が略円形状であり、当該底部の中央部分に凸部が形成されており、かつ当該凸部の周囲に複数の前記冷凍餃子が平面視で略放射状に配置されている、［１］～［５］のいずれか一つに記載の調理セット。
［７］羽根形成剤が、水、食用油脂、並びに、穀物粉及び／又は澱粉を含有する、［１］～［６］のいずれか一つに記載の調理セット。
［８］羽根つき餃子は、複数の餃子本体が羽根を介して連結しているものである、［１］～［７］のいずれか一つに記載の調理セット。
［９］前記容器を反転させて当該容器から前記冷凍餃子を焼き器上に出すものである、［１］～［８］のいずれか一つに記載の調理セット。
［１０］底部に対向する位置に、冷凍餃子を出し入れするための開口部を備えた有底容器及び当該容器に収容されている冷凍餃子を含む、羽根つき餃子の調理セットの製造方法であって、
羽根形成剤が餃子本体の表面の一部に凍結状態で付着している冷凍餃子を、羽根形成剤が付着している面が前記容器の開口部側になるように前記容器に配置することを特徴とする、製造方法。
［１１］前記冷凍餃子が、所定の形状の型に充填された未凍結の羽根形成剤に餃子本体の一部を接触させた状態で凍結処理を行った後、凍結状態の餃子本体及び羽根形成剤を前記型から剥離することによって得られるものである、［１０］記載の製造方法。
［１２］羽根形成剤が、少なくとも餃子本体の底面に付着している、［１０］又は［１１］記載の製造方法。
［１３］前記冷凍餃子が、凍結状態の羽根形成剤を介して複数連結している、［１０］～［１２］のいずれか一つに記載の製造方法。
［１４］前記容器は、底部の平面視形状が略円形状又は略矩形状である、［１０］～［１３］のいずれか一つに記載の製造方法。
［１５］前記容器は、側面視で、前記冷凍餃子の一部が開口部から容器外にはみ出すものである、［１０］～［１４］のいずれか一つに記載の製造方法。
［１６］前記容器は、底部の平面視形状が略円形状であり、当該底部の中央部分に凸部が形成されており、当該凸部の周囲に複数の前記冷凍餃子を平面視で略放射状に配置する、［１０］～［１５］のいずれか一つに記載の製造方法。
［１７］羽根形成剤が、水、食用油脂、並びに、穀物粉及び／又は澱粉を含有する、［１０］～［１６］のいずれか一つに記載の製造方法。
［１８］羽根つき餃子は、複数の餃子本体が羽根を介して連結しているものである、［１０］～［１７］のいずれか一つに記載の製造方法。
［１９］前記調理セットが、前記容器を反転させて当該容器から前記冷凍餃子を焼き器上に出すものである、［１０］～［１８］のいずれか一つに記載の製造方法。
［２０］［１］～［９］のいずれか一つに記載の調理セットにおける前記容器を反転させて当該容器から前記冷凍餃子を焼き器上に出し、当該冷凍餃子を焼成調理することを含む、羽根つき餃子の製造方法。
[1] A cooking set for dumplings with wings, comprising a bottomed container having an opening for putting in and taking out frozen dumplings at a position opposite the bottom, and frozen dumplings contained in the container,
The frozen dumplings have a wing-forming agent attached in a frozen state to a part of the surface of the dumpling body, and the frozen dumplings are arranged so that the surface with the wing-forming agent attached faces the opening side of the container.
[2] A cooking set as described in [1], in which the wing-forming agent is attached to at least the bottom surface of the gyoza body.
[3] A cooking set described in [1] or [2], in which multiple frozen dumplings are connected together via frozen wing-forming material.
[4] The cooking set according to any one of [1] to [3], wherein the bottom of the container has a generally circular or rectangular shape when viewed in plan.
[5] A cooking set described in any one of [1] to [4], wherein, when viewed from the side, a portion of the frozen dumplings protrudes outside the container from the opening.
[6] A cooking set described in any one of [1] to [5], wherein the bottom of the container has a generally circular shape when viewed in a plan view, a convex portion is formed in the central portion of the bottom, and a plurality of the frozen dumplings are arranged generally radially around the convex portion when viewed in a plan view.
[7] A cooking set according to any one of [1] to [6], wherein the blade-forming agent contains water, edible oil and fat, and grain flour and/or starch.
[8] The cooking set described in any one of [1] to [7] above is a gyoza with wings, in which multiple gyoza bodies are connected via wings.
[9] A cooking set described in any one of [1] to [8], which is configured to invert the container to remove the frozen dumplings from the container onto a grill.
[10] A method for producing a cooking set for winged dumplings, comprising a bottomed container having an opening for putting in and taking out frozen dumplings at a position opposite to the bottom, and frozen dumplings contained in the container,
This manufacturing method is characterized in that frozen dumplings having a wing-forming agent attached in a frozen state to part of the surface of the dumpling body are placed in a container so that the surface to which the wing-forming agent is attached faces the opening side of the container.
[11] The manufacturing method described in [10], in which the frozen dumplings are obtained by carrying out a freezing process while a part of the dumpling body is in contact with unfrozen wing-forming agent filled into a mold of a predetermined shape, and then peeling off the frozen dumpling body and wing-forming agent from the mold.
[12] The manufacturing method described in [10] or [11], in which the wing-forming agent is attached to at least the bottom surface of the gyoza body.
[13] The method according to any one of [10] to [12], wherein the frozen dumplings are connected together via a frozen wing-forming agent.
[14] The manufacturing method according to any one of [10] to [13], wherein the container has a bottom having a substantially circular or rectangular shape in a plan view.
[15] The manufacturing method described in any one of [10] to [14], wherein, when viewed from the side, part of the frozen dumplings protrudes outside the container from the opening.
[16] The manufacturing method described in any one of [10] to [15], wherein the bottom of the container has a generally circular shape when viewed in plan, a convex portion is formed in the center of the bottom, and a plurality of the frozen dumplings are arranged in a generally radial pattern around the convex portion when viewed in plan.
[17] The manufacturing method according to any one of [10] to [16], wherein the blade forming agent contains water, edible oil and fat, and grain flour and/or starch.
[18] The method for producing a gyoza with wings is described in any one of [10] to [17], in which multiple gyoza bodies are connected via wings.
[19] The manufacturing method described in any one of [10] to [18], wherein the cooking set inverts the container to eject the frozen dumplings from the container onto a grill.
[20] A method for producing dumplings with wings, comprising inverting the container in a cooking set described in any one of [1] to [9], removing the frozen dumplings from the container onto a baking tray, and baking the frozen dumplings.
本発明によれば、羽根形成剤が凍結状態で表面に付着している冷凍餃子を、焼き器上に短時間で所望の形に容易に並べることができる、羽根つき餃子の調理セット及びその製造方法が提供される。本発明の羽根つき餃子の調理セットを利用することで、羽根形成剤が凍結状態で表面に付着している冷凍餃子を、容器に収容されているときの形に対応した特定の形に短時間で容易に並べることができ、また、それを基にして様々な所望の形にアレンジすることもできる。
また、本発明は、羽根つき餃子の製造方法も提供する。本発明の羽根つき餃子の製造方法は、羽根形成剤が凍結状態で表面に付着している冷凍餃子を、焼き器上に短時間で所望の形に容易に並べることができるため、所望の形に見栄え良く整列した羽根つき餃子を容易に製造し得る。
According to the present invention, a cooking set for dumplings with wings and a manufacturing method thereof are provided, which allows frozen dumplings with a wing-forming agent attached to the surface in a frozen state to be easily arranged in a desired shape on a baking tray in a short time. By using the cooking set for dumplings with wings of the present invention, frozen dumplings with a wing-forming agent attached to the surface in a frozen state can be easily arranged in a specific shape corresponding to the shape when they are stored in a container in a short time, and various desired shapes can be arranged based on that.
The present invention also provides a method for producing dumplings with wings. The method for producing dumplings with wings of the present invention can easily arrange frozen dumplings, the surfaces of which have a wing-forming agent attached in a frozen state, in a desired shape on a baking tray in a short time, and therefore can easily produce dumplings with wings that are nicely arranged in the desired shape.
本発明の羽根つき餃子の調理セット（本明細書中、単に「本発明の調理セット」と称する場合がある）は、底部に対向する位置に、冷凍餃子を出し入れするための開口部を備えた有底容器及び当該容器に収容されている冷凍餃子を含むものである。
本明細書中、本発明の調理セットに含まれる前記容器を「本発明の容器」と称する場合があり、また、本発明の調理セットに含まれる前記冷凍餃子を「本発明の冷凍餃子」と称する場合がある。
The cooking set for winged dumplings of the present invention (sometimes referred to simply as "the cooking set of the present invention" in this specification) includes a bottomed container having an opening opposite the bottom for inserting and removing frozen dumplings, and frozen dumplings contained in the container.
In this specification, the container included in the cooking set of the present invention may be referred to as the "container of the present invention," and the frozen dumplings included in the cooking set of the present invention may be referred to as the "frozen dumplings of the present invention."
本発明において「羽根つき餃子の調理セット」とは、羽根つき餃子を製造するための調理に用いられる原材料、調理器具等を組み合わせたものをいう。
また、本発明において「羽根つき餃子」とは、焼成調理されて羽根が形成された餃子をいう。ここで「餃子」は、中具（一般に「餡」ともいう）と、当該中具を被覆する外皮とを少なくとも有する食品をいい、一般に餃子と称される食品は、その形状や原材料等にかかわらず広く包含される。羽根つき餃子の「羽根」とは、焼成調理された餃子の焼き面やその周辺に形成される、薄膜状のパリパリとした食感を有する部分をいい、一般に「バリ」等とも称される。
In the present invention, the "cooking set for gyoza with wings" refers to a combination of ingredients, cooking utensils, etc. used for cooking to produce gyoza with wings.
In the present invention, "gyoza with wings" refers to gyoza that has been baked to form wings. Here, "gyoza" refers to a food that has at least a filling (generally also called "paste") and an outer skin that covers the filling, and generally includes foods that are called gyoza regardless of their shape, ingredients, etc. The "wings" of gyoza with wings refer to the thin, crispy part that is formed on the baked surface of a baked gyoza or around it, and are generally also called "burrs" or the like.
本発明の容器は、底部を有するもの（すなわち、有底容器）であって、当該底部に対向する位置に、冷凍餃子を出し入れするための開口部を備える。本発明の容器の構成を、図を参照しながら詳細に説明すると、図１（ａ）～（ｄ）に例示されるように、本発明の容器１００は、底部１０１を有し、当該底部１０１の周縁に立設する周壁１０２の上端が、開口部１０３を画成する。尚、図１（ａ）～（ｄ）は本発明の容器を概略的に示すものであるから、形状、縮尺等が実際とは異なる場合がある。 The container of the present invention has a bottom (i.e., a bottomed container) and has an opening at a position opposite the bottom for putting in and taking out frozen dumplings. The configuration of the container of the present invention will be described in detail with reference to the drawings. As illustrated in Figs. 1(a) to (d), the container 100 of the present invention has a bottom 101, and the upper end of a peripheral wall 102 erected on the periphery of the bottom 101 defines an opening 103. Note that Figs. 1(a) to (d) are schematic views of the container of the present invention, and therefore the shape, scale, etc. may differ from the actual ones.
本発明の容器の底部の形状は、本発明の容器に冷凍餃子を収容し得れば特に制限されないが、底部の平面視形状としては、例えば、略円形状、略楕円形状、略矩形状、略多角形状等が挙げられる。ここで、略円形状等における「略」とは、近似の形状も包含されることを意味し、例えば、略円形状には、厳密な円形状に加え、円形状に近似し、円形状であると認識され得る形状も包含される。略矩形状には、厳密な矩形状（正方形状、長方形状）に加え、矩形状に近似し、矩形状であると認識され得る形状（例えば、矩形の角部がＲ面取り又はＣ面取りされたもの、矩形の四辺の一部又は全部に曲線を含むもの等）も包含される。本発明の容器の底部の平面視形状は、好ましくは、略円形状又は略矩形状である。本発明の容器の底部の面積は、本発明の容器に冷凍餃子を収容し得れば特に制限されない。 The shape of the bottom of the container of the present invention is not particularly limited as long as the container of the present invention can accommodate frozen dumplings, but examples of the planar shape of the bottom include, for example, an approximately circular shape, an approximately elliptical shape, an approximately rectangular shape, an approximately polygonal shape, etc. Here, the word "approximately" in the term "approximately circular shape" means that it also includes approximate shapes, and for example, the approximately circular shape includes not only a strict circular shape, but also a shape that is approximate to a circular shape and can be recognized as a circular shape. The approximately rectangular shape includes not only a strict rectangular shape (square shape, rectangular shape), but also a shape that is approximate to a rectangular shape and can be recognized as a rectangular shape (for example, a rectangle with R-chamfered or C-chamfered corners, a rectangle with curves on some or all of its four sides, etc.). The planar shape of the bottom of the container of the present invention is preferably approximately circular or approximately rectangular. The area of the bottom of the container of the present invention is not particularly limited as long as the container of the present invention can accommodate frozen dumplings.
図１（ａ）～（ｄ）において、本発明の容器の底部は、説明のための例として平坦に描かれているが、本発明の容器の底部は、一態様として凹凸を有してよい。すなわち、本発明の容器は、一態様として、底部に凹部及び／又は凸部が形成されていてよい。例えば、本発明の容器は、収容する冷凍餃子のサイズ等にあわせて容器内部を仕切ったり、冷凍餃子を支持したりするための凸部等が、容器の底部に形成されていてよい。本発明の容器の底部に凹部及び／又は凸部が形成されていることによって、本発明の調理セットの輸送時における冷凍餃子の位置ずれ（すなわち、冷凍餃子の容器内における位置がずれること）を防止し得る。本発明の容器の底部に凹部及び／又は凸部が形成されている場合、当該凹部及び凸部の形状、深さ及び高さは、いずれも特に制限されず適宜にデザインしてよい。例えば、凹部及び凸部は、それぞれ平面視形状が略円形状、略楕円形状、略矩形状、略多角形状等であってよく、あるいは凹条、凸条に形成されてもよい。 1(a) to (d), the bottom of the container of the present invention is drawn flat as an example for explanation, but the bottom of the container of the present invention may have an uneven surface as one embodiment. That is, the container of the present invention may have a concave and/or convex portion formed on the bottom as one embodiment. For example, the container of the present invention may have a convex portion formed on the bottom of the container for partitioning the inside of the container according to the size of the frozen dumplings to be stored or for supporting the frozen dumplings. By forming a concave and/or convex portion on the bottom of the container of the present invention, it is possible to prevent the frozen dumplings from shifting in position (i.e., the frozen dumplings from shifting in position within the container) during transportation of the cooking set of the present invention. When a concave and/or convex portion is formed on the bottom of the container of the present invention, the shape, depth, and height of the concave and convex portions are not particularly limited and may be designed appropriately. For example, the concave and convex portions may each have a substantially circular, substantially elliptical, substantially rectangular, substantially polygonal, etc. shape in plan view, or may be formed as a concave or convex stripe.
本発明の容器の開口部の形状は、開口部から冷凍餃子を出し入れし得れば特に制限されない。一態様として、本発明の容器の開口部は、その平面視形状が、上述の底部の平面視形状と同一又は相似の形状であってよい。あるいは、開口部の平面視形状は、底部の平面視形状と異なる形状であってもよい。開口部の面積は、開口部から冷凍餃子を出し入れし得れば特に制限されないが、一態様として、本発明の容器の開口部は、本発明の容器の底部の面積と同等かそれ以上の面積を有するものであってよい。 The shape of the opening of the container of the present invention is not particularly limited as long as frozen dumplings can be put in and taken out from the opening. In one embodiment, the opening of the container of the present invention may have a planar shape that is the same as or similar to the planar shape of the bottom portion described above. Alternatively, the planar shape of the opening may be different from the planar shape of the bottom portion. The area of the opening is not particularly limited as long as frozen dumplings can be put in and taken out from the opening, but in one embodiment, the opening of the container of the present invention may have an area equal to or greater than the area of the bottom portion of the container of the present invention.
本発明の容器の周壁は、一態様として、図１（ｄ）に示すように、底部に対して垂直に立設するものであってよい。あるいは、本発明の容器の周壁は、底部から開口部に向かって広がるように立設するものであってもよい。本発明の容器の周壁は、開口部から冷凍餃子を出し入れし得れば、容器の内部に傾くように立設するものであってもよいが、冷凍餃子の出し入れのしやすさから、底部に対して垂直に立設するか、底部から開口部に向かって広がるように立設するものであることが好ましい。 In one embodiment, the peripheral wall of the container of the present invention may be erected vertically relative to the bottom, as shown in FIG. 1(d). Alternatively, the peripheral wall of the container of the present invention may be erected so as to widen from the bottom toward the opening. The peripheral wall of the container of the present invention may be erected so as to incline toward the inside of the container, as long as the frozen dumplings can be put in and taken out from the opening, but from the perspective of ease of putting the frozen dumplings in and out, it is preferable that the peripheral wall be erected vertically relative to the bottom or erected so as to widen from the bottom toward the opening.
本発明の容器の周壁は、上端の一部又は全部にフランジが形成されていてもよい。 The peripheral wall of the container of the present invention may have a flange formed on part or all of the upper end.
本発明の容器は、一態様として周壁に凹部及び／又は凸部が形成されていてよい。例えば、本発明の容器は、収容する冷凍餃子のサイズ等にあわせて容器内部を仕切ったり、冷凍餃子を支持したりするための凸部（凸条）等が、容器の周壁に形成されてよい。凹部及び凸部の形状は、特に制限されず適宜にデザインしてよい。 In one embodiment, the container of the present invention may have recesses and/or protrusions formed on the peripheral wall. For example, the container of the present invention may have protrusions (protruding stripes) formed on the peripheral wall to partition the inside of the container according to the size of the frozen dumplings to be stored, or to support the frozen dumplings. The shapes of the recesses and protrusions are not particularly limited and may be designed as appropriate.
本発明の容器の形状の一例を、図２及び３に示すが、本発明の容器の形状はこれらに限定されない。
図２及び３に例示されるように、本発明の容器は、底部の平面視形状が略円形状又は略矩形状であるものであってよい。また、当該図２及び３に例示されるように、本発明の容器は、その底部及び周壁に、容器内部を仕切るためや、収容された冷凍餃子を支持するために、凹部及び／又は凸部が形成されていてよい。例えば、図３に例示されるように、本発明の容器は、底部の平面視形状が略円形状であり、かつ当該底部の中央部分に凸部（平面視形状が略円形状の凸部）が形成されているものであってよい。
Examples of the shape of the container of the present invention are shown in Figs. 2 and 3, but the shape of the container of the present invention is not limited to these.
As illustrated in Figures 2 and 3, the container of the present invention may have a bottom with a substantially circular or rectangular shape in plan view. In addition, as illustrated in Figures 2 and 3, the container of the present invention may have a concave and/or convex portion formed in the bottom and peripheral wall to divide the inside of the container or to support the frozen dumplings contained therein. For example, as illustrated in Figure 3, the container of the present invention may have a bottom with a substantially circular shape in plan view, and a convex portion (a convex portion with a substantially circular shape in plan view) formed in the center of the bottom.
本発明の調理セットは、本発明の冷凍餃子が、上述の通り、羽根形成剤が付着している面が本発明の容器の開口部側になるように配置されていれば、本発明の容器に収容される本発明の冷凍餃子の並び方（平面視の形）は特に制限されない。本発明の容器に収容されている本発明の冷凍餃子は、当該冷凍餃子を焼き器上に並べるときの所望の形に対応した形に並べ得る。一態様として、本発明の容器として、底部の平面視形状が略円形状である容器を使用し、当該容器に冷凍餃子を、図９のように、平面視で略放射状に配置し得る。このように本発明の冷凍餃子が放射状に配置されて収容されている本発明の調理セットを用いることで、本発明の冷凍餃子を略放射状に短時間で容易に並べることができる。また、他の一態様として、本発明の容器として、図２に例示される、底部の平面視形状が略矩形状である容器を使用し、当該容器に冷凍餃子を、平面視で並列状に配置し得る。このように本発明の冷凍餃子が並列状に配置されて収容されている本発明の調理セットを用いることで、本発明の冷凍餃子を並列状に短時間で容易に並べることができる。 In the cooking set of the present invention, the arrangement (shape in plan view) of the frozen dumplings of the present invention contained in the container of the present invention is not particularly limited as long as the surface to which the wing-forming agent is attached is arranged on the opening side of the container of the present invention as described above. The frozen dumplings of the present invention contained in the container of the present invention can be arranged in a shape corresponding to the desired shape when the frozen dumplings are arranged on a baking tray. In one embodiment, a container having a substantially circular bottom shape in plan view is used as the container of the present invention, and the frozen dumplings can be arranged in a substantially radial shape in plan view in the container as shown in FIG. 9. By using the cooking set of the present invention in which the frozen dumplings of the present invention are arranged and stored in a radial shape in this way, the frozen dumplings of the present invention can be easily arranged in a substantially radial shape in a short time. In another embodiment, a container having a substantially rectangular bottom shape in plan view as shown in FIG. 2 is used as the container of the present invention, and the frozen dumplings can be arranged in parallel in plan view in the container. By using the cooking set of the present invention in which the frozen dumplings of the present invention are arranged and stored in parallel in this way, the frozen dumplings of the present invention can be easily arranged in parallel in a short time.
本発明の容器として、図３に例示される、底部の平面視形状が略円形状であり、かつ当該底部の中央部分に凸部が形成されている容器を使用し、当該凸部の周囲に冷凍餃子を平面視で略放射状に配置した本発明の調理セットは、輸送時における冷凍餃子の位置ずれ（すなわち、冷凍餃子の容器内における位置がずれること）が効果的に防止され得る。 As the container of the present invention, a container is used in which the bottom is substantially circular in plan view and a convex portion is formed in the center of the bottom, as shown in FIG. 3, and the cooking set of the present invention in which the frozen dumplings are arranged substantially radially around the convex portion in plan view can effectively prevent the frozen dumplings from shifting position during transportation (i.e., the frozen dumplings from shifting position within the container).
本発明の容器の材料、成形方法、各部（底部、周壁等）の厚さは、特に限定はされず、従来公知の冷凍餃子の容器を参照し得る。材料としては、例えば、塩化ビニール、ポリエチレンテレフタレート、ポリスチレン、ポリプロピレン、ポリカーボネート等のプラスチック類、アルミ等の金属類、紙等が挙げられるが、これらに限定されない。成形方法としては、例えば、射出成形、ブロー成形、真空成形、圧空成形等が挙げられるが、これらに限定されない。各部の厚さは、素材の剛性やその部分の機能等に応じて設定すればよいが、通常０．１ｍｍ～２ｍｍ程度である。 The material, molding method, and thickness of each part (bottom, peripheral wall, etc.) of the container of the present invention are not particularly limited, and may refer to conventionally known containers for frozen dumplings. Examples of materials include, but are not limited to, plastics such as polyvinyl chloride, polyethylene terephthalate, polystyrene, polypropylene, polycarbonate, etc., metals such as aluminum, paper, etc. Examples of molding methods include, but are not limited to, injection molding, blow molding, vacuum molding, pressure molding, etc. The thickness of each part may be set according to the rigidity of the material and the function of that part, but is usually about 0.1 mm to 2 mm.
本発明の冷凍餃子は、凍結した餃子本体及び当該餃子本体の表面の一部に凍結状態で付着している羽根形成剤を含むものである。 The frozen dumplings of the present invention contain a frozen dumpling body and a wing-forming agent that is attached in a frozen state to a portion of the surface of the dumpling body.
本発明の冷凍餃子に用いられる「餃子本体」は、冷凍品として提供され得る餃子であれば特に制限されないが、以下では、典型的な形状の一つである三日月形（半円状）の餃子を例に挙げて説明する。図４に例示されるように、三日月形の餃子４００は、底面４０１、側面４０２、皮の合わせ目４０３（一般に耳部ともいう）を有する。図４（ｂ）～（ｅ）には、三日月形の餃子を側方から見たときの形状、上方から見たときの形状、底面の形状、断面の形状を、それぞれ単純な形状として示している。図４（ａ）～（ｅ）に示される形状は一例に過ぎず、例えば、底面の形状（図４（ｄ））は、湾曲していない形状等であってもよい。 The "gyoza body" used in the frozen gyoza of the present invention is not particularly limited as long as it is a gyoza that can be provided as a frozen product, but the following will be described using a crescent-shaped (semicircular) gyoza, which is one of the typical shapes, as an example. As illustrated in Figure 4, a crescent-shaped gyoza 400 has a bottom 401, sides 402, and a skin seam 403 (also commonly called an ear). Figures 4(b) to (e) show the shape of a crescent-shaped gyoza when viewed from the side, when viewed from above, the shape of the bottom, and the shape of a cross section, each shown as a simple shape. The shapes shown in Figures 4(a) to (e) are merely examples, and for example, the shape of the bottom (Figure 4(d)) may be a shape that is not curved, etc.
本発明において「羽根形成剤」は、焼成調理後の餃子において羽根を形成し得る食品材料（いわゆる、餃子の羽根の素）である。羽根形成剤は通常、常温（２５℃）において流動性を有し、焼成調理前の餃子の表面の一部に付着させて用いられる。本発明の冷凍餃子において、餃子本体の表面のうち、羽根形成剤が付着する箇所は特に限定されないが、見栄えの良い羽根つき餃子が得られることから、図５（ａ）～（ｄ）に例示されるように、羽根形成剤５０１は、少なくとも餃子本体の底面４０１（皮の合わせ目４０３に対向する面）に付着していることが好ましい。羽根形成剤５０１が餃子本体の底面４０１に付着する場合、図５（ｄ）に例示されるように、底面に連続する側面４０２（側面の一部）にも羽根形成剤が付着してよい。 In the present invention, the "wing forming agent" is a food material that can form wings in the dumplings after baking (so-called dumpling wing material). The wing forming agent is usually fluid at room temperature (25°C) and is used by adhering it to a part of the surface of the dumplings before baking. In the frozen dumplings of the present invention, the part of the surface of the dumpling body to which the wing forming agent is attached is not particularly limited, but since dumplings with good-looking wings can be obtained, it is preferable that the wing forming agent 501 is attached to at least the bottom surface 401 of the dumpling body (the surface facing the seam 403 of the skin) as illustrated in Figures 5(a) to (d). When the wing forming agent 501 is attached to the bottom surface 401 of the dumpling body, the wing forming agent may also be attached to the side surface 402 (part of the side surface) that is continuous with the bottom surface, as illustrated in Figure 5(d).
本発明の冷凍餃子における羽根形成剤の付着量（すなわち、餃子本体に付着している羽根形成剤の量）は特に制限されず、餃子本体のサイズ等に応じて適宜調整すればよいが、通常、餃子本体1個当たり１～１０ｇであり、好ましくは、餃子本体1個当たり３～８ｇである。 The amount of wing-forming agent attached to the frozen dumplings of the present invention (i.e., the amount of wing-forming agent attached to the dumpling body) is not particularly limited and may be adjusted appropriately depending on the size of the dumpling body, etc., but is usually 1 to 10 g per dumpling body, and preferably 3 to 8 g per dumpling body.
本発明の冷凍餃子の製造方法は特に制限されず、本発明の冷凍餃子は自体公知の方法又はそれに準ずる方法によって製造し得る。本発明の冷凍餃子は、例えば、所定の形状の型に充填された未凍結の羽根形成剤に餃子本体の一部を接触させた状態で凍結処理を行った後、凍結状態の餃子本体及び羽根形成剤を型から剥離すること等によって得られうる。 The method for producing the frozen dumplings of the present invention is not particularly limited, and the frozen dumplings of the present invention can be produced by a method known per se or a method equivalent thereto. The frozen dumplings of the present invention can be obtained, for example, by carrying out a freezing process while a part of the dumpling body is in contact with an unfrozen wing-forming agent filled into a mold of a specific shape, and then peeling off the frozen dumpling body and wing-forming agent from the mold.
本発明の冷凍餃子の製造方法に用い得る型（すなわち、未凍結の羽根形成剤を充填する型）は、羽根形成剤を充填し得れば特に制限されないが、例えば、図６に例示されるトレイ６００のように、所定の形状の凹部６０１を有するもの等を用いてよい。あるいは、トレイに代えて抜き型に未凍結の羽根形成剤を充填してもよい。 The mold that can be used in the method for producing frozen dumplings of the present invention (i.e., the mold into which the unfrozen wing-forming agent is filled) is not particularly limited as long as it can be filled with the wing-forming agent, but for example, a mold having a recess 601 of a predetermined shape, such as the tray 600 illustrated in FIG. 6, may be used. Alternatively, the unfrozen wing-forming agent may be filled into a mold instead of a tray.
所定の形状の型に未凍結の羽根形成剤を充填した後、当該羽根形成剤に餃子本体を接触させる際、その接触させる餃子本体の部位は特に限定されないが、少なくとも餃子本体の底面を接触させることが好ましい。羽根形成剤に餃子本体の底面を接触させる場合、当該底面に連続する側面（側面の一部）にも羽根形成剤を接触させてよい。 After filling a mold of a given shape with unfrozen wing-forming agent, the dumpling body is brought into contact with the wing-forming agent. There are no particular limitations on the part of the dumpling body that is brought into contact with the wing-forming agent, but it is preferable to bring at least the bottom surface of the dumpling body into contact. When the bottom surface of the dumpling body is brought into contact with the wing-forming agent, the side surface (part of the side surface) that is continuous with the bottom surface may also be brought into contact with the wing-forming agent.
未凍結の羽根形成剤に餃子本体の一部を接触させた後、その状態（すなわち、未凍結の羽根形成剤に餃子本体の一部が接触した状態）で餃子本体及び羽根形成剤に凍結処理を行う。凍結処理は、冷凍食品分野において慣用の冷凍機（例、急速凍結庫、冷凍庫等）を用いて行い得る。凍結処理の温度は、餃子本体及び羽根形成剤が凍結状態になれば特に制限されないが、通常－１０～－５０℃程度である。 After contacting a part of the dumpling body with the unfrozen wing-forming agent, the dumpling body and the wing-forming agent are frozen in this state (i.e., with a part of the dumpling body in contact with the unfrozen wing-forming agent). The freezing process can be carried out using a freezing machine (e.g., quick freezer, freezer, etc.) commonly used in the frozen food industry. The temperature for the freezing process is not particularly limited as long as the dumpling body and the wing-forming agent are in a frozen state, but is usually around -10 to -50°C.
未凍結の羽根形成剤に餃子本体の一部を接触させた後、これらの餃子本体及び未凍結の羽根形成剤には、本発明の目的を損なわない限り、上述の凍結処理の前に、その他の処理が施されてよい。例えば、未凍結の羽根形成剤に餃子本体の一部を接触させた後、これらの餃子本体及び未凍結の羽根形成剤に対して、凍結処理の前に、加熱処理（例、蒸し加熱等）が施されてよい。 After contacting a part of the dumpling body with the unfrozen wing-forming agent, the dumpling body and the unfrozen wing-forming agent may be subjected to other treatments before the above-mentioned freezing treatment, as long as the purpose of the present invention is not impaired. For example, after contacting a part of the dumpling body with the unfrozen wing-forming agent, the dumpling body and the unfrozen wing-forming agent may be subjected to a heat treatment (e.g., steaming) before the freezing treatment.
凍結処理後の餃子本体及び羽根形成剤（すなわち、凍結状態の餃子本体及び羽根形成剤）を型から剥離する方法は特に制限されず、自体公知又はそれに準ずる方法で行ってよい。 There are no particular limitations on the method for removing the dumpling bodies and wing-forming agent after freezing (i.e., the frozen dumpling bodies and wing-forming agent) from the mold, and the method may be any method known per se or a method equivalent thereto.
本発明の冷凍餃子の製造に用いられる餃子本体の製造方法は特に制限されず、餃子の製造に通常用いられ得る原料を制限なく使用し、自体公知又はそれに準ずる方法によって製造し得る。 The method for producing the dumpling body used to produce the frozen dumplings of the present invention is not particularly limited, and any raw materials that can be normally used in the production of dumplings can be used without limitation, and the dumplings can be produced by a method known per se or a method equivalent thereto.
本発明の冷凍餃子の製造に用いられる羽根形成剤の製造方法は特に制限されず、自体公知の方法（例えば、特開２０２０－７４６８８号公報、国際公開第２０２０／００４６３２号、特開２０２０－４８４３７号公報、国際公開第２０１９／０２１３４８号、特開２０１９－４１６３４号公報、特開２０１９－４１６３３号公報、国際公開第２０２１／１４１１０１号等に記載の方法）又はそれに準ずる方法で製造してよい。 The method for producing the wing-forming agent used in the production of the frozen dumplings of the present invention is not particularly limited, and the agent may be produced by a method known per se (for example, the methods described in JP 2020-74688 A, WO 2020/004632 A, JP 2020-48437 A, WO 2019/021348 A, JP 2019-41634 A, JP 2019-41633 A, WO 2021/141101, etc.) or a method equivalent thereto.
羽根形成剤は、一態様として、穀物粉及び／又は澱粉を水に混合した後、更に食用油脂を混合すること等によって製造し得る。したがって、羽根形成剤は、一態様として、水、食用油脂、並びに、穀物粉及び／又は澱粉を含有するものであってよい。 In one embodiment, the wing forming agent can be produced by mixing grain flour and/or starch with water, and then further mixing with edible oil or fat. Thus, in one embodiment, the wing forming agent may contain water, edible oil or fat, and grain flour and/or starch.
本発明の冷凍餃子の製造に用いられる羽根形成剤が、水、食用油脂、並びに、穀物粉及び／又は澱粉を含有するものである場合、水として、例えば、蒸留水、イオン交換水等の精製水、水道水、アルカリ電解水等を用い得るが、これらに限定されず、食品製造用水として適合するものを用いてよい。 When the wing-forming agent used in the production of the frozen dumplings of the present invention contains water, edible oils and fats, and grain flour and/or starch, the water that can be used may be, for example, distilled water, purified water such as ion-exchanged water, tap water, alkaline electrolyzed water, etc., but is not limited to these, and any water suitable for food production may be used.
本発明の冷凍餃子の製造に用いられる羽根形成剤が、水、食用油脂、並びに、穀物粉及び／又は澱粉を含有するものである場合、食用油脂として、例えば、菜種油（キャノーラ油を含む）、大豆油、コーン油、ごま油、米油、米糠油、米胚芽油、べに花油、ヤシ油、パーム油、パーム核油、ひまわり油、えごま油、アマニ油、オリーブ油、グレープシード油、綿実油等の食用植物油脂；牛脂、豚脂、鶏脂、羊脂、鯨油等の食用動物油脂等を用い得るが、これらに限定されない。また、上述の食用油脂をエステル交換したエステル交換油、上述の食用油脂に水素添加した硬化油等も用い得る。精製された食用油脂（例、サラダ油等）を用いてもよい。これらの食用油脂は、一種単独で用いてよく、又は二種以上を組み合わせて用いてもよい。 When the wing-forming agent used in the production of the frozen dumplings of the present invention contains water, edible oils and fats, and grain flour and/or starch, the edible oils and fats may be, for example, edible vegetable oils and fats such as rapeseed oil (including canola oil), soybean oil, corn oil, sesame oil, rice oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, olive oil, grapeseed oil, cottonseed oil, etc.; edible animal oils and fats such as beef tallow, lard, chicken fat, mutton tallow, whale oil, etc., but are not limited to these. In addition, interesterified oils obtained by interesterifying the above-mentioned edible oils and fats, and hardened oils obtained by hydrogenating the above-mentioned edible oils and fats, etc. may also be used. Refined edible oils and fats (e.g., salad oil, etc.) may also be used. These edible oils and fats may be used alone or in combination of two or more.
本発明の冷凍餃子の製造に用いられる羽根形成剤が、水、食用油脂、並びに、穀物粉及び／又は澱粉を含有するものである場合、穀物粉として、例えば、小麦粉、大豆粉、米粉、トウモロコシ粉、大麦粉、そば粉、馬鈴薯粉、小豆粉、ひえ粉、栗粉、キビ粉等を用い得るが、これらに限定されない。これらの穀物粉は一種単独で用いてよく、又は二種以上を組み合わせて用いてもよい。 When the wing-forming agent used in the production of the frozen dumplings of the present invention contains water, edible oil and fat, and grain flour and/or starch, examples of grain flour that can be used include, but are not limited to, wheat flour, soy flour, rice flour, corn flour, barley flour, buckwheat flour, potato flour, adzuki bean flour, barnyard millet flour, chestnut flour, millet flour, etc. These grain flours may be used alone or in combination of two or more types.
本発明の冷凍餃子の製造に用いられる羽根形成剤が、水、食用油脂、並びに、穀物粉及び／又は澱粉を含有するものである場合、澱粉として、例えば、ウルチ米澱粉、モチ米澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、サゴヤシ澱粉、緑豆澱粉、馬鈴薯澱粉、サツマイモ澱粉等の生澱粉、並びに、生澱粉に加工処理（物理的処理、化学的処理、酵素的処理等）を施して得られる加工澱粉等を用い得る。これらの澱粉は一種単独で用いてよく、又は二種以上を組み合わせて用いてもよい。 When the wing-forming agent used in the production of the frozen dumplings of the present invention contains water, edible oils and fats, and grain flour and/or starch, examples of the starch that can be used include raw starches such as non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch, waxy corn starch, tapioca starch, sago palm starch, mung bean starch, potato starch, and sweet potato starch, as well as processed starches obtained by subjecting raw starches to processing treatments (physical treatments, chemical treatments, enzymatic treatments, etc.). These starches may be used alone or in combination of two or more types.
本発明の冷凍餃子の製造に用いられる羽根形成剤が、水、食用油脂、並びに、穀物粉及び／又は澱粉を含有するものである場合、これらの成分に加えて、その他の成分（例、乳化剤、増粘剤、調味料、香辛料、塩類、アミノ酸類、タンパク質類、ガム類、セルロース類、乳化補助剤、膨張剤等）を更に含有してよい。 When the wing-forming agent used in the production of the frozen dumplings of the present invention contains water, edible oils and fats, and grain flour and/or starch, it may further contain other ingredients (e.g., emulsifiers, thickeners, seasonings, spices, salts, amino acids, proteins, gums, cellulose, emulsifiers, leavening agents, etc.) in addition to these ingredients.
羽根形成剤の原料（例えば、水、食用油脂、穀物粉、澱粉等）は、自体公知の方法又はそれに準ずる方法によって製造したものを用いてよく、又は市販品を用いてもよい。 The raw materials for the blade forming agent (e.g., water, edible oils and fats, grain flour, starch, etc.) may be those produced by a method known per se or a method equivalent thereto, or commercially available products may be used.
本発明の冷凍餃子の製造に用いられる羽根形成剤が、水を含有するものである場合、水の含有量は、羽根形成剤に対して、通常５０～９０重量％であり、好ましくは６０～８５重量％であり、より好ましくは６５～８０重量％である。 When the wing-forming agent used in the production of the frozen dumplings of the present invention contains water, the water content is usually 50 to 90% by weight, preferably 60 to 85% by weight, and more preferably 65 to 80% by weight, based on the wing-forming agent.
本発明の冷凍餃子の製造に用いられる羽根形成剤が、食用油脂を含有するものである場合、食用油脂の含有量は、羽根形成剤に対して、通常５～３０重量％であり、好ましくは１０～２５重量％である。 When the wing-forming agent used in the production of the frozen dumplings of the present invention contains edible oils and fats, the content of the edible oils and fats is usually 5 to 30% by weight, and preferably 10 to 25% by weight, based on the wing-forming agent.
本発明の冷凍餃子の製造に用いられる羽根形成剤が、穀物粉及び／又は澱粉を含有するものである場合、穀物粉及び／又は澱粉の含有量は、羽根形成剤に対して、通常０．５～１０重量％であり、好ましくは１～８重量％であり、より好ましくは２～７重量％である。ここで「穀物粉及び／又は澱粉の含有量」は、羽根形成剤が穀物粉及び澱粉の両方を含有する場合は、穀物粉及び澱粉の含有量の合計を意味する。 When the wing-forming agent used in the production of the frozen dumplings of the present invention contains grain flour and/or starch, the grain flour and/or starch content is usually 0.5 to 10% by weight, preferably 1 to 8% by weight, and more preferably 2 to 7% by weight, based on the wing-forming agent. Here, "grain flour and/or starch content" means the total grain flour and starch content when the wing-forming agent contains both grain flour and starch.
本発明の調理セットは、本発明の容器に収容されている本発明の冷凍餃子が、特定の向きで配置されていることが重要である。具体的には、本発明の冷凍餃子は、羽根形成剤が付着している面が、本発明の容器の開口部側になるように配置される。 It is important that the cooking set of the present invention has the frozen dumplings of the present invention housed in the container of the present invention arranged in a specific orientation. Specifically, the frozen dumplings of the present invention are arranged so that the surface to which the wing-forming agent is attached faces the opening side of the container of the present invention.
例えば、本発明の冷凍餃子として、三日月形の餃子本体の少なくとも底面に、羽根形成剤が付着しているもの（図５（ａ）～（ｄ）に例示されるような冷凍餃子）が用いられる場合、図７に例示されるように、本発明の冷凍餃子は、羽根形成剤５０１が付着している面（餃子本体の底面）が、本発明の容器の開口部１０３側になるように配置される。このとき、餃子本体の皮の合わせ目（耳部）４０３は、図７に例示されるように、本発明の容器の底部１０１側になるように配置されることが好ましい。
尚、図７において、本発明の容器の底部及び周壁は、上述の図１（ａ）～（ｄ）と同様に、平坦に描かれているが、本発明の容器の底部及び周壁には、一態様として、容器内部を仕切ったり、収容する本発明の冷凍餃子を支持したりするための凹部及び／又は凸部が形成されていてよい。
For example, when the frozen dumplings of the present invention have a wing-forming agent attached to at least the bottom surface of the crescent-shaped dumpling body (frozen dumplings such as those exemplified in Figs. 5(a) to (d)), the frozen dumplings of the present invention are positioned so that the surface to which the wing-forming agent 501 is attached (the bottom surface of the dumpling body) faces the opening 103 of the container of the present invention, as exemplified in Fig. 7. In this case, it is preferable to position the seam (ear part) 403 of the dumpling body skin so that it faces the bottom 101 of the container of the present invention, as exemplified in Fig. 7.
In Figure 7, the bottom and peripheral walls of the container of the present invention are depicted flat, as in the above-mentioned Figures 1(a) to (d), but in one embodiment, the bottom and peripheral walls of the container of the present invention may be formed with recesses and/or protrusions for dividing the inside of the container and for supporting the frozen dumplings of the present invention contained therein.
本発明の調理セットは、本発明の冷凍餃子が上述の特定の向きで配置されていること（すなわち、羽根形成剤が付着している面が、本発明の容器の開口部側になるように配置されていること）によって、本発明の容器に収容されている本発明の冷凍餃子を焼き器（例、フライパン、ホットプレート、鉄板、餃子焼き機等）に移す際に、図８に例示されるように、当該容器を反転させる（すなわち、本発明の容器の開口部を下方に向ける）と、容器から出た冷凍餃子は、羽根形成剤を介して焼き器に接し、そのまま焼成調理に供し得る。また、本発明の調理セットは、本発明の容器に収容されている本発明の冷凍餃子を焼き器に移す際に、図８に例示されるように、当該容器を反転させると、本発明の冷凍餃子が一度に容器から出て、容器に収容されているときの形（例、放射状、並列状等）に対応した所望の形で、焼き器上に並び得る。
したがって、本発明の調理セットを用いれば、本発明の冷凍餃子（すなわち、羽根形成剤が凍結状態で表面に付着している冷凍餃子）を、焼き器上に短時間で所望の形に容易に並べることができる。
In the cooking set of the present invention, the frozen dumplings of the present invention are arranged in the above-mentioned specific orientation (i.e., the surface with the wing-forming agent attached is arranged so that it faces the opening side of the container of the present invention), so that when the frozen dumplings of the present invention contained in the container of the present invention are transferred to a baking device (e.g., a frying pan, a hot plate, a griddle, a dumpling baking machine, etc.), as illustrated in Fig. 8, if the container is inverted (i.e., the opening of the container of the present invention is turned downward), the frozen dumplings coming out of the container come into contact with the baking device via the wing-forming agent and can be baked as is. In addition, when the cooking set of the present invention transfers the frozen dumplings of the present invention contained in the container of the present invention to a baking device, as illustrated in Fig. 8, if the container is inverted, the frozen dumplings of the present invention come out of the container at once and can be lined up on the baking device in a desired shape corresponding to the shape (e.g., radial, parallel, etc.) when they are contained in the container.
Therefore, by using the cooking set of the present invention, the frozen dumplings of the present invention (i.e., frozen dumplings having a wing-forming agent attached to the surface in a frozen state) can be easily arranged in the desired shape on a baking tray in a short period of time.
図７及び図８では、本発明の冷凍餃子において羽根形成剤が付着している面（底面）が、説明のための例として、本発明の容器の底部や開口部と平行に描かれているが、本発明の冷凍餃子は、必ずしも羽根形成剤が付着している面が、本発明の容器の底部や開口部と平行になるよう配置されることは必要ない。本発明の容器を反転させて（すなわち、本発明の容器の開口部を下方に向けて）本発明の冷凍餃子を焼き器状に出したとき、容器から出た冷凍餃子が、羽根形成剤を介して焼き器に接するようになれば、本発明の冷凍餃子は多少傾いて収容されてもよい。 In Figures 7 and 8, the surface (bottom surface) of the frozen dumplings of the present invention to which the wing-forming agent is attached is drawn parallel to the bottom and opening of the container of the present invention as an example for explanation, but the frozen dumplings of the present invention do not necessarily need to be arranged so that the surface to which the wing-forming agent is attached is parallel to the bottom and opening of the container of the present invention. When the container of the present invention is inverted (i.e., the opening of the container of the present invention is facing downwards) and the frozen dumplings of the present invention are placed in a baking dish, the frozen dumplings of the present invention may be stored at a slight angle as long as the frozen dumplings coming out of the container come into contact with the baking dish via the wing-forming agent.
本発明の調理セットは、本発明の冷凍餃子が、上述の通り、羽根形成剤が付着している面が本発明の容器の開口部側になるように配置されていれば、本発明の容器に収容される本発明の冷凍餃子の並び（平面視の形）は特に制限されない。本発明の容器に収容されている本発明の冷凍餃子は、当該冷凍餃子を焼き器上に並べるときの所望の形に対応した形に並べばよい。一態様として、本発明の容器として、底部の平面視形状が略円形状である容器を使用し、当該容器に冷凍餃子を、図９のように、平面視で略放射状に配置し得る。このように複数の冷凍餃子が全体として放射状に配置されて収容されている本発明の調理セットを用いることで、複数の冷凍餃子を略放射状に短時間で容易に並べることができる。また、他の一態様として、本発明の容器として、図２に例示される、底部の平面視形状が略矩形状である容器を使用し、当該容器に冷凍餃子を、平面視で並列状に配置し得る。このように複数の冷凍餃子が並列状に配置されて収容されている本発明の調理セットを用いることで、複数の冷凍餃子を並列状に短時間で容易に並べることができる。 In the cooking set of the present invention, the arrangement (shape in plan view) of the frozen dumplings of the present invention contained in the container of the present invention is not particularly limited as long as the surface to which the wing-forming agent is attached is arranged on the opening side of the container of the present invention as described above. The frozen dumplings of the present invention contained in the container of the present invention may be arranged in a shape corresponding to the desired shape when the frozen dumplings are arranged on a baking tray. In one embodiment, a container having a substantially circular bottom shape in plan view is used as the container of the present invention, and the frozen dumplings can be arranged in a substantially radial shape in plan view in the container as shown in FIG. 9. By using the cooking set of the present invention in which a plurality of frozen dumplings are arranged and stored radially as a whole in this way, a plurality of frozen dumplings can be easily arranged in a substantially radial shape in a short time. In another embodiment, a container having a substantially rectangular bottom shape in plan view as exemplified in FIG. 2 is used as the container of the present invention, and the frozen dumplings can be arranged in parallel in plan view in the container. By using the cooking set of the present invention in which a plurality of frozen dumplings are arranged and stored in parallel in this way, a plurality of frozen dumplings can be easily arranged in parallel in a short time.
本発明の容器として、図３に例示される、底部の平面視形状が略円形状であり、かつ当該底部の中央部分に凸部が形成されている容器を使用し、当該凸部の周囲に冷凍餃子を平面視で略放射状に配置した本発明の調理セットは、輸送時における冷凍餃子の位置ずれ（すなわち、冷凍餃子の容器内における位置がずれること）が効果的に防止され得る。 As the container of the present invention, a container is used in which the bottom is substantially circular in plan view and a convex portion is formed in the center of the bottom, as shown in FIG. 3, and the cooking set of the present invention in which the frozen dumplings are arranged substantially radially around the convex portion in plan view can effectively prevent the frozen dumplings from shifting position during transportation (i.e., the frozen dumplings from shifting position within the container).
本発明の容器に収容される本発明の冷凍餃子の個数は特に制限されないが、通常複数（２個以上）であり、好ましくは５個以上であり、より好ましくは１０個以上である。 The number of frozen dumplings of the present invention stored in the container of the present invention is not particularly limited, but is usually multiple (2 or more), preferably 5 or more, and more preferably 10 or more.
本発明の容器に収容される本発明の冷凍餃子が複数である場合、一態様として、本発明の冷凍餃子は、凍結状態の羽根形成剤を介して複数連結していてよい。換言すると、本発明の冷凍餃子の餃子本体に凍結状態で付着している羽根形成剤は、他の本発明の冷凍餃子における羽根形成剤と一体となっていてよく、その場合、これらの本発明の冷凍餃子は、凍結状態の羽根形成剤を介して連結したものとなり得る。この場合、連結する本発明の冷凍餃子の個数は特に制限されず、例えば、本発明の容器に収容される複数の本発明の冷凍餃子の全てが連結していてよく、又は複数の本発明の冷凍餃子のうちのいくつか（２個以上）が連結していてもよい。 When the container of the present invention contains multiple frozen dumplings of the present invention, in one embodiment, the frozen dumplings of the present invention may be connected together via a frozen wing-forming agent. In other words, the wing-forming agent attached in a frozen state to the dumpling body of the frozen dumpling of the present invention may be integrated with the wing-forming agent in other frozen dumplings of the present invention, in which case these frozen dumplings of the present invention may be connected together via a frozen wing-forming agent. In this case, there is no particular limit to the number of connected frozen dumplings of the present invention; for example, all of the multiple frozen dumplings of the present invention contained in the container of the present invention may be connected together, or some (two or more) of the multiple frozen dumplings of the present invention may be connected together.
本発明の調理セットは、一態様として、外装袋に密封されて提供（流通、販売、譲渡）され得る。
また、本発明の調理セットは、本発明の容器の開口部にトップシール包装が施されて提供され得る。トップシール包装は、外装袋に比べて表面に張りがあり、輸送時における冷凍餃子の位置ずれが発生しにくい点で好ましい。
また、本発明の容器全体をシュリンク包装し、その状態のまま、あるいは、外装袋又は外装箱（紙箱等）に収容されて提供され得る。シュリンク包装は、シュリンクフィルムにより冷凍餃子が押さえられるため、輸送時における冷凍餃子の位置ずれが発生しにくい点で好ましい。
In one embodiment, the cooking set of the present invention can be provided (distributed, sold, or transferred) sealed in an outer bag.
The cooking set of the present invention may be provided with a top-sealed package applied to the opening of the container of the present invention. Top-sealed packages have a firmer surface than outer bags, and are therefore preferred in that they prevent the frozen dumplings from shifting position during transportation.
The entire container of the present invention can be shrink-packaged and provided as is or in an outer bag or box (such as a paper box). Shrink-packaging is preferable because the frozen dumplings are held down by the shrink film, making it less likely for the frozen dumplings to shift position during transportation.
一態様として、本発明の調理セットが外装袋に密封されて提供される場合、当該調理セットに含まれる本発明の容器の開口部には、蓋（例、紙蓋等）が載せられてよい。容器の開口部に蓋をすることによって、輸送時に、本発明の冷凍餃子が容器から飛び出すこと等を防止し得る。 In one embodiment, when the cooking set of the present invention is provided sealed in an outer bag, a lid (e.g., a paper lid, etc.) may be placed on the opening of the container of the present invention included in the cooking set. By placing a lid on the opening of the container, it is possible to prevent the frozen dumplings of the present invention from flying out of the container during transportation, etc.
一態様として、本発明の調理セットが外装袋に密封されて提供される場合、当該調理セットに含まれる本発明の容器は、図１０に例示されるように、側面視で、本発明の冷凍餃子５００の一部が開口部１０３から容器外にはみ出していてよい。容器外にはみ出した冷凍餃子が、外装袋に押さえられるため、輸送時における冷凍餃子の位置ずれが発生しにくく、好ましい。本発明の調理セットは、本発明の冷凍餃子が、羽根形成剤が付着している面が本発明の容器の開口部側になるように配置されているため、冷凍餃子が外装袋に直接押さえられても、外装袋が冷凍餃子によって損傷することがない。本発明の容器が、図１０に例示されるように、側面視で、本発明の冷凍餃子の一部が開口部から容器外にはみ出すものである場合、開口部からはみ出す本発明の冷凍餃子の高さ（図１０におけるｈ）は、０．５～５ｍｍ程度が好ましい。 In one embodiment, when the cooking set of the present invention is provided sealed in an outer bag, the container of the present invention included in the cooking set may have a part of the frozen dumplings 500 of the present invention protruding from the opening 103 in side view, as illustrated in FIG. 10. The frozen dumplings protruding from the container are held down by the outer bag, which is preferable because the frozen dumplings are less likely to shift position during transportation. In the cooking set of the present invention, the frozen dumplings of the present invention are arranged so that the surface to which the wing-forming agent is attached faces the opening side of the container of the present invention, so that even if the frozen dumplings are directly held down by the outer bag, the outer bag will not be damaged by the frozen dumplings. When the container of the present invention is one in which a part of the frozen dumplings of the present invention protrudes from the opening in side view, as illustrated in FIG. 10, the height of the frozen dumplings of the present invention protruding from the opening (h in FIG. 10) is preferably about 0.5 to 5 mm.
本発明の調理セットは、図８に例示されるように、本発明の容器を反転させる（すなわち、本発明の容器の開口部を下方に向ける）ことによって、当該容器に収容されている本発明の冷凍餃子を、当該容器から焼き器（例、フライパン、ホットプレート、鉄板、餃子焼き機等）上に出し得る。本発明の調理セットにおいて、本発明の冷凍餃子は、上述の特定の向きで配置されている（すなわち、羽根形成剤が付着している面が、本発明の容器の開口部側になるように配置されている）ため、容器から出た冷凍餃子は、図８に例示されるように、羽根形成剤を介して焼き器に接するようになり、そのまま焼成調理に供し得る。
また、本発明の調理セットは、図８に例示されるように、本発明の容器を反転させることによって、当該容器に収容されている本発明の冷凍餃子が一度に容器から出て、容器に収容されているときの形（例、放射状、並列状等）に対応した所望の形で、焼き器上に並び得る。
したがって、本発明の調理セットを用いれば、本発明の冷凍餃子（すなわち、羽根形成剤が凍結状態で表面に付着している冷凍餃子）を、焼き器上に短時間で所望の形に容易に並べることができる。
As illustrated in Fig. 8, the cooking set of the present invention can take out the frozen dumplings of the present invention contained in the container from the container onto a baking device (e.g., a frying pan, a hot plate, a griddle, a dumpling baking machine, etc.) by inverting the container of the present invention (i.e., facing the opening of the container of the present invention downward). In the cooking set of the present invention, the frozen dumplings of the present invention are arranged in the specific orientation described above (i.e., arranged so that the surface to which the wing-forming agent is attached faces the opening side of the container of the present invention), so that the frozen dumplings taken out of the container come into contact with the baking device via the wing-forming agent, as illustrated in Fig. 8, and can be baked as is.
Furthermore, as illustrated in Figure 8, by inverting the container of the present invention, the cooking set of the present invention allows the frozen dumplings of the present invention contained in the container to be taken out of the container all at once and arranged on the baking tray in the desired shape corresponding to the shape (e.g., radial, parallel, etc.) in which they were contained in the container.
Therefore, by using the cooking set of the present invention, the frozen dumplings of the present invention (i.e., frozen dumplings having a wing-forming agent attached to the surface in a frozen state) can be easily arranged in the desired shape on a baking tray in a short period of time.
本発明の容器から焼き器（例、フライパン、ホットプレート、鉄板、餃子焼き機等）上に移した本発明の冷凍餃子を焼成調理することによって、羽根つき餃子が得られうる。
ここで冷凍餃子を「焼成調理する」とは、冷凍餃子が喫食に適した状態になるよう、少なくとも焼成加熱（焼き加熱、炒め加熱）に供することをいう。焼成加熱の方法は、冷凍餃子が焼成調理後に喫食に適した状態になれば特に制限されず、焼成加熱に使用する焼き器（例、フライパン、ホットプレート、鉄板、餃子焼き機等）の種類等に応じて、自体公知の方法又はそれに準ずる方法で行い得る。焼成加熱の条件（例、加熱温度、加熱時間等）も特に制限されず、冷凍餃子のサイズや中具の種類等に応じて適宜設定し得る。
The frozen dumplings of the present invention are transferred from the container of the present invention onto a baking device (e.g., a frying pan, a hot plate, a griddle, a dumpling baking machine, etc.) and baked to obtain dumplings with wings.
Here, "baking" the frozen dumplings means at least subjecting them to baking (baking, stir-frying) so that the frozen dumplings are in a state suitable for eating. The method of baking is not particularly limited as long as the frozen dumplings are in a state suitable for eating after baking, and can be performed by a method known per se or a method equivalent thereto, depending on the type of baking device (e.g., frying pan, hot plate, iron plate, dumpling baking machine, etc.) used for baking. The conditions of baking (e.g., heating temperature, heating time, etc.) are also not particularly limited, and can be appropriately set depending on the size of the frozen dumplings and the type of filling, etc.
本発明の冷凍餃子の焼成調理は、本発明の冷凍餃子を焼成加熱に供することに加えて、焼成加熱以外の加熱処理（例、蒸し加熱、ボイル加熱、電子レンジ加熱、オーブン加熱、油ちょう加熱等）に供することを更に含み得る。本発明の冷凍餃子の焼成調理が、本発明の冷凍餃子を焼成加熱に供することに加えて、焼成加熱以外の加熱処理に供することを更に含む場合、焼成加熱と焼成加熱以外の加熱処理との実施の順序は特に制限されず、焼成加熱以外の加熱処理は、焼成加熱の前又は焼成加熱の後に行われてよく、あるいは焼成加熱と同時に行われてもよい。例えば、本発明の冷凍餃子を、焼成加熱及び蒸し加熱に供する場合、焼成加熱及び蒸し加熱は、当該順序又はその逆の順序で実施され得る。あるいは、この場合、焼成加熱及び蒸し加熱は同時に実施されてもよい（いわゆる、蒸し焼き）。焼成加熱以外の加熱処理の条件（例、加熱温度、加熱時間等）は、冷凍餃子が焼成調理後に喫食に適した状態になれば特に制限されず、加熱処理の種類や冷凍餃子のサイズ、中具の種類等に応じて適宜設定し得る。 The baking of the frozen dumplings of the present invention may further include subjecting the frozen dumplings of the present invention to a heating treatment other than baking (e.g., steaming, boiling, microwave oven heating, oven heating, deep frying, etc.) in addition to subjecting the frozen dumplings of the present invention to baking. When the baking of the frozen dumplings of the present invention further includes subjecting the frozen dumplings of the present invention to a heating treatment other than baking, in addition to subjecting them to baking, the order of performing the baking and the heating treatment other than baking is not particularly limited, and the heating treatment other than baking may be performed before or after baking, or may be performed simultaneously with baking. For example, when the frozen dumplings of the present invention are subjected to baking and steaming, the baking and steaming may be performed in that order or in the reverse order. Alternatively, in this case, the baking and steaming may be performed simultaneously (so-called steaming). The conditions for the heat treatment other than baking (e.g., heating temperature, heating time, etc.) are not particularly limited as long as the frozen dumplings are in a state suitable for eating after baking, and can be set appropriately depending on the type of heat treatment, the size of the frozen dumplings, the type of filling, etc.
本発明の調理セットを利用して得られる羽根つき餃子は特に制限されないが、一態様として、複数の餃子本体が羽根を介して連結しているものであってよい。 The type of gyoza with wings that can be made using the cooking set of the present invention is not particularly limited, but in one embodiment, multiple gyoza bodies may be connected via wings.
上述の通り、本発明の調理セットを利用して羽根つき餃子が得られうることから、本発明は、羽根つき餃子の製造方法も提供する。
本発明の羽根つき餃子の製造方法は、本発明の調理セットにおける本発明の容器を反転させて、当該容器から本発明の冷凍餃子を焼き器上に出し、当該冷凍餃子を焼成調理することを含む。
As described above, since dumplings with wings can be obtained using the cooking set of the present invention, the present invention also provides a method for producing dumplings with wings.
The method for producing the dumplings with wings of the present invention includes inverting the container of the present invention in the cooking set of the present invention, removing the frozen dumplings of the present invention from the container onto a baking tray, and baking the frozen dumplings.
以下の実施例において本発明を更に具体的に説明するが、本発明はこれらの例によってなんら限定されるものではない。
尚、以下の実施例において用いられた原料は、特にことわりのない限り、いずれも食品用として市販されているものである。
The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples in any way.
Unless otherwise specified, all of the raw materials used in the following examples are commercially available for food use.
（１）餃子用の皮（外皮）の作製
小麦粉７１７ｇ、水２７２ｇ及び食塩１１ｇを混錬して生地を作製し、当該生地をロール式製麺機で０．７ｍｍ程度に圧延して麺帯を作製した。次いで、当該麺帯を長径９０ｍｍ×短径８０ｍｍの楕円形に切り抜いて、餃子用の皮（１枚当たりの重量：５ｇ）を作製した。
(1) Preparation of dumpling wrappers (outer wrappers) 717 g of wheat flour, 272 g of water, and 11 g of salt were mixed to prepare dough, which was then rolled to about 0.7 mm using a roll-type noodle machine to prepare a noodle band. The noodle band was then cut into an oval shape with a major axis of 90 mm and a minor axis of 80 mm to prepare dumpling wrappers (weight per piece: 5 g).
（２）中具及び餃子の作製
挽肉、みじん切りにした野菜及び調味料等を混錬して餃子用の中具を作製した後、当該中具１２ｇを、上記（１）で作製した外皮５ｇで被覆して、三日月形（半円状）の餃子を作製した。
(2) Preparation of filling and gyoza Minced meat, chopped vegetables, seasonings, etc. were mixed to prepare the gyoza filling, and then 12 g of the filling was covered with 5 g of the outer skin prepared in (1) above to prepare crescent-shaped (semicircular) gyoza.
（３）羽根形成剤（バッター液）の作製
澱粉２１ｇを水２２８ｇに混合した後、得られた混合物に、乳化剤１．５ｇ及び増粘剤１．３５ｇを分散させた油４８ｇを混合して羽根形成剤（バッター液）を作製した。
(3) Preparation of a wing-forming agent (batter liquid) 21 g of starch was mixed with 228 g of water, and then 48 g of oil in which 1.5 g of emulsifier and 1.35 g of thickener were dispersed was mixed with the resulting mixture to prepare a wing-forming agent (batter liquid).
（４）羽根形成剤の付着
上記（３）で作製した羽根形成剤（バッター液）を、所定の形状の凹部を有するトレイに４．６ｇ（凹部一つ当たりの量）充填した。次いで、羽根形成剤を充填した凹部に、上記（２）で作製した餃子を、餃子の底面が下方に向いた状態で、羽根形成剤の上から置き、羽根形成剤を餃子の底面に付着させた。
(4) Attachment of the wing-forming agent The wing-forming agent (batter liquid) prepared in (3) above was filled into a tray having a recess of a predetermined shape at 4.6 g (amount per recess). Next, the dumplings prepared in (2) above were placed on top of the wing-forming agent in the recess filled with the wing-forming agent, with the bottom of the dumpling facing downward, to attach the wing-forming agent to the bottom of the dumpling.
（５）蒸し加熱及び凍結処理
上記（４）のトレイに入った餃子及び当該餃子に付着している羽根形成剤を、蒸し加熱に供した。蒸し加熱は、コンロと蒸し器を使用し、９分間行った。蒸し加熱の後、トレイに入った餃子及び当該餃子に付着している羽根形成剤に対し、急速凍結庫を使用して凍結処理を行って、羽根形成剤が凍結状態で付着している冷凍餃子を得た。
(5) Steaming and freezing The dumplings in the tray in (4) and the wing-forming agent attached to the dumplings were steamed for 9 minutes. After the steaming, the dumplings in the tray and the wing-forming agent attached to the dumplings were frozen in a quick freezer to obtain frozen dumplings with the wing-forming agent attached in a frozen state.
（６）羽根形成剤付き餃子の容器への配置
上記（５）で得られた冷凍餃子（羽根形成剤が餃子本体の底面に凍結状態で付着している冷凍餃子）をトレイから剥がした後、当該冷凍餃子を、底部に対向する位置に開口部を備え、底部の平面視形状が略円形状である有底容器、及び底部に対向する位置に開口部を備え、底部の平面視形状が略矩形状である有底容器（図２に示される容器）に、羽根形成剤が付着している面（餃子本体の底面）が容器の開口部側になるよう（すなわち、餃子本体の底面が開口部を向くよう）、それぞれ配置した。冷凍餃子は、開口部を備え、底部の平面視形状が略円形状である有底容器には、図９のように、平面視で放射状に１３個配置した。また、図２に示される容器（開口部を備え、底部の平面視形状が略矩形状である有底容器）には、平面視で並列状に１０個（５個×２列）配置した。
(6) Placement of dumplings with wing-forming agent in container After peeling off the frozen dumplings obtained in (5) above (frozen dumplings with the wing-forming agent attached in a frozen state to the bottom surface of the dumpling body) from the tray, the frozen dumplings were placed in a bottomed container with an opening facing the bottom and a bottom shape of approximately circular in plan view, and a bottomed container with an opening facing the bottom and a bottom shape of approximately rectangular in plan view (container shown in FIG. 2) so that the surface to which the wing-forming agent was attached (bottom surface of the dumpling body) was on the opening side of the container (i.e., the bottom surface of the dumpling body was facing the opening). As shown in FIG. 9, 13 frozen dumplings were placed radially in plan view in the bottomed container with an opening and a bottom shape of approximately circular in plan view. In addition, 10 frozen dumplings (5 dumplings x 2 rows) were placed in parallel in plan view in the container shown in FIG. 2 (bottomed container with an opening and a bottom shape of approximately rectangular in plan view).
（７）焼成調理
冷凍餃子を配置した容器にフライパンを覆い被せた後（より詳細には、容器の開口部に、フライパンの内側を覆い被せた後）、当該容器をフライパンごと反転させて、当該容器から冷凍餃子を出し、フライパン上に移した。
次いで、フライパン上に移した冷凍餃子を焼成調理し、羽根つき餃子（１３個又は１０個の餃子本体が羽根を介して連結している羽根つき餃子）を得た。焼成調理は、フライパンに蓋をした状態で５分間中火にかけて蒸し焼きにし、その後蓋をとって餃子の底面に焼き目がつくまで焼成した。
(7) Baking Cooking After placing the container in which the frozen dumplings were placed over a frying pan (more specifically, after the inside of the frying pan was placed over the opening of the container), the container together with the frying pan was inverted to remove the frozen dumplings from the container and place them on the frying pan.
Next, the frozen dumplings transferred onto the frying pan were baked to obtain dumplings with wings (13 or 10 dumpling bodies connected via wings). The baking was performed by steaming the dumplings on a medium heat for 5 minutes with the lid on the frying pan, and then removing the lid and baking the dumplings until the bottoms were browned.
上記（７）において、冷凍餃子をフライパン上に移す際、底部に対向する位置に開口部を備え、底部の平面視形状が略円形状である有底容器、及び底部に対向する位置に開口部を備え、底部の平面視形状が略矩形状である有底容器のいずれを用いた場合も、冷凍餃子に付着している凍結状態の羽根形成剤（バッター液）が融解する前に、冷凍餃子を一度に所望の形（放射状、並列状）に容易に並べることができた。
また、上記（７）において得られた羽根つき餃子は、皮の合わせ目（耳部）の折れや欠けがなく、焼き面（底面）及び羽根の外観並びに食感も良好であった。
In (7) above, when transferring the frozen dumplings onto a frying pan, whether a bottomed container having an opening facing the bottom and a bottom shape that is approximately circular in plan view, or a bottomed container having an opening facing the bottom and a bottom shape that is approximately rectangular in plan view was used, the frozen dumplings could be easily arranged in the desired shape (radially, in parallel) all at once before the frozen wing-forming agent (batter liquid) adhering to the frozen dumplings melted.
In addition, the dumplings with wings obtained in (7) above had no bends or chips at the seams of the skin (ears), and the appearance and texture of the baked surface (bottom surface) and wings were also good.
上記の実施例から、凍結した餃子本体の表面の一部に羽根形成剤が凍結状態で付着している本発明の冷凍餃子が、底部に対向する位置に開口部を備えた本発明の容器に、羽根形成剤が付着している面が開口部側になるように配置された、本発明の調理セットを利用することで、当該冷凍餃子を、羽根形成剤が融解しない短時間で所望の形に容易に並べ得ることが確認された。 From the above examples, it was confirmed that by using the cooking set of the present invention, in which the frozen dumplings of the present invention, which have a wing-forming agent attached in a frozen state to part of the surface of the frozen dumpling body, are placed in a container of the present invention with an opening at a position opposite the bottom, with the surface with the wing-forming agent facing the opening, the frozen dumplings can be easily arranged in a desired shape in a short time before the wing-forming agent melts.
本発明によれば、羽根形成剤が凍結状態で表面に付着している冷凍餃子を、焼き器上に短時間で所望の形に容易に並べることができる、羽根つき餃子の調理セット及びその製造方法が提供される。本発明の羽根つき餃子の調理セットを利用することで、羽根形成剤が凍結状態で表面に付着している冷凍餃子を、容器に収容されているときの形に対応した特定の形に短時間で容易に並べることができ、また、それを基にして様々な所望の形にアレンジすることもできる。
また、本発明は、羽根つき餃子の製造方法も提供する。本発明の羽根つき餃子の製造方法は、羽根形成剤が凍結状態で表面に付着している冷凍餃子を、焼き器上に短時間で所望の形に容易に並べることができるため、所望の形に見栄え良く整列した羽根つき餃子を容易に製造し得る。
According to the present invention, a cooking set for dumplings with wings and a manufacturing method thereof are provided, which allows frozen dumplings with a wing-forming agent attached to the surface in a frozen state to be easily arranged in a desired shape on a baking tray in a short time. By using the cooking set for dumplings with wings of the present invention, frozen dumplings with a wing-forming agent attached to the surface in a frozen state can be easily arranged in a specific shape corresponding to the shape when they are stored in a container in a short time, and various desired shapes can be arranged based on that.
The present invention also provides a method for producing dumplings with wings. The method for producing dumplings with wings of the present invention can easily arrange frozen dumplings, the surfaces of which have a wing-forming agent attached in a frozen state, in a desired shape on a baking tray in a short time, and therefore can easily produce dumplings with wings that are nicely arranged in the desired shape.
１００ 本発明の容器
１０１ 底部
１０２ 周壁
１０３ 開口部
４００ 三日月形の餃子
４０１ 底面
４０２ 側面
４０３ 皮の合わせ目（耳部）
５００ 本発明の冷凍餃子
５０１ 羽根形成剤
６００ 凹部を有するトレイ
６０１ 凹部
100 Container of the present invention 101 Bottom 102 Peripheral wall 103 Opening 400 Crescent-shaped dumpling 401 Bottom surface 402 Side surface 403 Seam of skin (ear)
500 Frozen dumplings of the present invention 501 Wing forming agent 600 Tray with a recess 601 Recess
Claims (12)
前記冷凍餃子は、餃子本体の表面の一部に羽根形成剤が凍結状態で付着しており、かつ
前記冷凍餃子は、羽根形成剤が付着している面が前記容器の開口部側になるように配置されている、調理セット。 A cooking set for dumplings with wings, comprising a bottomed container having an opening for inserting and removing frozen dumplings at a position opposite to the bottom, and frozen dumplings contained in the container,
The frozen dumplings have a wing-forming agent attached in a frozen state to a part of the surface of the dumpling body, and the frozen dumplings are arranged so that the surface with the wing-forming agent attached faces the opening side of the container.
羽根形成剤が餃子本体の表面の一部に凍結状態で付着している冷凍餃子を、羽根形成剤が付着している面が前記容器の開口部側になるように前記容器に配置することを特徴とする、製造方法。 A method for producing a cooking set for dumplings with wings, comprising a bottomed container having an opening for inserting and removing frozen dumplings at a position opposite to the bottom, and frozen dumplings contained in the container,
This manufacturing method is characterized in that frozen dumplings having a wing-forming agent attached in a frozen state to part of the surface of the dumpling body are placed in a container so that the surface to which the wing-forming agent is attached faces the opening side of the container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2023021014A JP2024115359A (en) | 2023-02-14 | 2023-02-14 | Cooking set for fried dumplings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2023021014A JP2024115359A (en) | 2023-02-14 | 2023-02-14 | Cooking set for fried dumplings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2024115359A true JP2024115359A (en) | 2024-08-26 |
Family
ID=92499157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2023021014A Pending JP2024115359A (en) | 2023-02-14 | 2023-02-14 | Cooking set for fried dumplings |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2024115359A (en) |
-
2023
- 2023-02-14 JP JP2023021014A patent/JP2024115359A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US12041942B2 (en) | Soft shaped tortillas | |
| JP6497316B2 (en) | Heated frozen dumplings and method for producing the same | |
| JP6760277B2 (en) | Frozen dumplings, their manufacturing method, containers for the frozen dumplings and packaging of the frozen dumplings | |
| JP2003000204A (en) | Frozen dumplings in tray | |
| JP3148915U (en) | Rice bran dough pie | |
| JP2024115359A (en) | Cooking set for fried dumplings | |
| EP3258787B1 (en) | Method of manufacture of soft cake | |
| US20230292772A1 (en) | Frozen gyoza dumplings and production method therefor, tray for frozen gyoza dumplings, and pack of frozen gyoza dumplings | |
| JP7215618B1 (en) | Composition for forming grilled gyoza wings | |
| PT1574137E (en) | A process for the production of crackers | |
| AU2013204375B2 (en) | Soft shaped tortillas | |
| JP2024071821A (en) | Formed pie dough and method for producing the same | |
| JP2023160418A (en) | Frozen filled food with shape suitable for disk-like arrangement, and tray for producing the frozen filled food | |
| JP2016029900A (en) | Bakery food product for container | |
| JPH114652A (en) | Wheat flour processed product, its production and processed food using the same | |
| TWM572126U (en) | Muffin structure wrapping fried food | |
| JP2000245407A (en) | Formed frozen food and food containing the same | |
| AU2014201132A1 (en) | An edible container for the service of food |