JPH0376565A - Chinese food - Google Patents
Chinese foodInfo
- Publication number
- JPH0376565A JPH0376565A JP1212080A JP21208089A JPH0376565A JP H0376565 A JPH0376565 A JP H0376565A JP 1212080 A JP1212080 A JP 1212080A JP 21208089 A JP21208089 A JP 21208089A JP H0376565 A JPH0376565 A JP H0376565A
- Authority
- JP
- Japan
- Prior art keywords
- skin
- skins
- ingredients
- chinese food
- thickness
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 239000004615 ingredient Substances 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 239000002075 main ingredient Substances 0.000 claims description 4
- 208000002925 dental caries Diseases 0.000 description 9
- 238000010411 cooking Methods 0.000 description 7
- 240000007594 Oryza sativa Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 235000012046 side dish Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000020803 food preference Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000011800 void material Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
ｒ産業上の利用分野」
本発明は、蝕子、し中うまい、ワンタン等の中華食品に
関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to Chinese food products such as porridge, shizuna-umai, and wonton.
「従来の技術」
蝕子、しゆうまい、ワンタン等の中華食品は、小麦粉を
主成分とするシートでできた皮で、肉、野菜、魚介類等
の具を包んで製造され、焼く、蒸す、煮る、揚げるなど
の方法で調理されて食されている。これらの中華食品は
、特に我国においては惣菜ヒ考えられており、ごはんと
−緒に食されている。``Conventional technology'' Chinese foods such as lentils, dumplings, wontons, etc. are manufactured by wrapping ingredients such as meat, vegetables, seafood, etc. in a wrapper made of a sheet made mainly of wheat flour, and are then baked or steamed. It is cooked and eaten using methods such as , boiling, and frying. These Chinese foods are considered side dishes, especially in our country, and are eaten with rice.
従来、これら中華食品の皮は、小麦粉を主成分とする原
ネ４に水を加えて混捏した後、複数のローラ群によって
圧延と熟成を繰り返して生地を徐々に薄くしていき、こ
の生地を所定形状に打ち抜くこヒによって製造されてい
る。この皮は、例えば０．４〜１ｍ■程度のかなり薄い
ものとされる。Conventionally, the skins of these Chinese foods are made by adding water to a raw dough 4 whose main ingredient is wheat flour, kneading it, and then rolling and aging it repeatedly using a group of rollers to gradually thin the dough. It is manufactured by punching it into a predetermined shape. This skin is quite thin, for example, about 0.4 to 1 m.
本発明者は、これら中華食品の皮についてかねてより種
々の提案をしており、特開昭６１−１０４７５６号では
表面に凹凸をつｃフた蝕子の皮を提案し、実開昭６１−
８２３６８号では複数の小孔を設けた蝕子の皮を提案し
ている。上記凹凸を設けた皮は、焼いたヒきに凸部にの
み焦げ目が付着して全面が焦げてしまうことを防止する
。また、上記小孔を設けた皮は、加熱時に具の水分や油
分が小孔から流出するので、あっさりとした風味で良好
なテクスチャーのものを得ることができる。The present inventor has long made various proposals regarding the skins of these Chinese foods, and in JP-A No. 61-104756, he proposed the skin of caries with an uneven surface.
No. 82368 proposes a caries skin with a plurality of small holes. The above-mentioned skin with the unevenness prevents browned marks from sticking only to the convex portions of the grilled meat and causing the entire surface to be burnt. In addition, when the above-mentioned skin with small holes is provided, moisture and oil from the ingredients flow out through the small holes when heated, so it is possible to obtain a product with a light flavor and a good texture.
「発明が解決しようとする課題」
前述したように、従来の蝕子、しゆうまい、ワンタン等
の中華食品４ｉ、ごはんヒー緒に食べる惣菜と考えられ
ており、これらの中華食品だけを主食ヒして食べること
はほとんどなかった。しかし、これら中華食品の皮は、
小麦粉を主成分としており、ごはんと同じ澱粉質である
から、皮のボリュームを増やすことにより、ごはんを食
べなくてもこれだけで食欲を満たすことも可能であり。``Problem to be solved by the invention'' As mentioned above, the traditional 4I Chinese foods such as glutinous rice, shiyu mai, and wontons are considered to be side dishes that are eaten with rice. I hardly ever ate it. However, the skin of these Chinese foods is
The main ingredient is wheat flour, which has the same starch quality as rice, so by increasing the volume of the skin, you can satisfy your appetite without having to eat rice.
現実に中国において８ｉかなり厚い皮で具を包んだ食品
が、主食として食事に供されている。In reality, in China, food items wrapped in fairly thick skin are served as staple foods.
しかしながら、小麦粉を主成分とする皮を厚くしてその
ボリュームを増やした場合、これを加熱調理したときに
加熱時間を長く要したり、硬くゴツゴツした、歯切れの
悪いモチやダンプのような食感になってしまうことがわ
かった。現代人の食品嗜好は、軽く歯切れのよい食感を
好む傾向にあり、皮を厚くして作った中華食品は、この
ような食品嗜好に適合するものヒはいえなかった。However, if the skin, which is mainly made of wheat flour, is thickened to increase its volume, it may take a long time to cook, or it may have a hard, lumpy, chewy, or dumpy texture. I found out that it turned out to be . Modern people's food preferences tend to favor light and crisp textures, and Chinese foods made with thick skins have not been able to meet these food preferences.
したがって１本発明の目的は、軽く、歯切れのよい食感
を保ちながら、皮のボリュームを増やすことができるよ
うにした中華食品な提供することにあるや
「課題を解決するための手段」
上記目的を達成するため、本発明による中華食品は、小
麦粉を主成分ヒするシートでできた皮を複数枚用いて具
を多重に包み込んだことを特徴とする。Therefore, an object of the present invention is to provide a Chinese food that can increase the volume of the skin while maintaining a light and crisp texture. In order to achieve this, the Chinese food according to the present invention is characterized in that ingredients are wrapped in multiple layers using a plurality of skins made of sheets whose main ingredient is wheat flour.
また、本発明の好ましい態様においては、前記皮は表面
に凹曲が形成され、この凹凸により皮と皮の間に空隙が
形成されている。Further, in a preferred embodiment of the present invention, the skin has concavities formed on its surface, and the concavities and convexities form voids between the skins.
更に、本発明の好ましい態様においては、前記皮は、凹
部の厚さが０．２〜３目−で、凸部は四部より０．２〜
３ｍｍ厚く形成されている。Furthermore, in a preferred embodiment of the present invention, the skin has a concave portion having a thickness of 0.2 to 3 mm, and a convex portion having a thickness of 0.2 mm to 3 mm thick from the fourth portion.
It is formed 3mm thick.
更にまた１本発明の好ましい態様においては、具を包ん
でいる皮のうち、いずれかの皮に小孔が設けられている
。Furthermore, in a preferred embodiment of the present invention, a small hole is provided in one of the skins surrounding the ingredients.
「作用」
本発明では、上記のように複数枚の皮で具を多重に包み
込んだので、これを食べるときに個々の皮を順次噛み切
るような歯切れのよいソフトな食感が得られる。そして
、個々の皮を薄くしても。"Function" In the present invention, since the ingredients are wrapped in multiple layers with a plurality of skins as described above, it is possible to obtain a crisp, soft texture that feels like biting off each skin one after another when eating. And even if you thin the individual skins.
皮を複数枚用いたことにより、全体としての皮のボリュ
ームは増やすことができる。また１個々の皮は薄くでき
るので、加熱調理したヒきに、加熱時間が長（なったり
、皮が硬（ゴツゴツした食感になってしまうことはない
。By using multiple pieces of skin, the volume of the skin as a whole can be increased. Also, since each individual skin can be made thin, it will not take too long to cook the meat or the skin will become hard (and have a lumpy texture).
また、具を複数枚の皮で多重に包んだことにより、多重
の皮によって具の香りや熱を保持する効果を高めること
ができ、調理後にさめにくくなり香りも長時間保持する
ことができる。特に、熱の保持には、皮ε皮の間に介在
する空気層などが大きな働きをしているヒ考えられる。In addition, by wrapping the ingredients in multiple layers, the multiple layers can enhance the effect of retaining the aroma and heat of the ingredients, making them less likely to cool down after cooking, and retaining the aroma for a long time. In particular, it is thought that the air layer between the skin and the skin plays a major role in retaining heat.
更に、複数枚の皮で具を包んだとき、皮の合わせ目に多
数のひだが形成されるので、外観的にも変化を与えるこ
とができる。Furthermore, when the ingredients are wrapped in multiple pieces of skin, many folds are formed at the joints of the skins, so it is possible to change the appearance.
本発明の好ましい態様において、皮の表面に凹曲を形成
し、この凹凸により皮と皮の間に空隙を設けた場合には
、皮の食感を軽くソフトにする効果、並びに内部の熱を
保持する効果をより一層高めることができる。In a preferred embodiment of the present invention, by forming concave curves on the surface of the skin and creating voids between the skins due to the unevenness, the texture of the skin is light and soft, and the internal heat is reduced. The holding effect can be further enhanced.
本発明の更に好ましい態様において、個々の皮の厚さを
０．２〜３ＩＩＩ１ｍにした場合には、加熱によって皮
がゴツゴツした食感になるのを防止して個々の皮の歯切
れ良さを良好にすることができる。皮の厚さが０．２
ｍｍよりも薄い場合には、小麦粉の生地を圧延して形成
することが困難となり、皮の強度も十分に得るこヒがで
きない、また、皮の厚さが３開を超える場合には、加熱
によって硬くゴツゴツしたした食感になりやすくなる。In a more preferred embodiment of the present invention, when the thickness of each skin is 0.2 to 31 m, the texture of the skin is prevented from becoming lumpy due to heating, and the crispness of each skin is improved. can do. Skin thickness is 0.2
If the thickness is less than 3 mm, it will be difficult to roll and form the flour dough, and it will not be possible to obtain sufficient strength for the skin.In addition, if the thickness of the skin exceeds 3 mm, it will be difficult to roll and form the flour dough. This tends to result in a hard, lumpy texture.
なお、凹凸を有する皮の場合、その厚さは、凹部が０．
２〜３關で、凸部鑓凹部より０．２〜３１１１１厚く形
成することが更に好ましい。In addition, in the case of skin having unevenness, its thickness is 0.0 mm at the concave portion.
It is more preferable that the convex portion is 0.2 to 31111 times thicker than the concave portion.
また１本発明の更に好ましい態様において、最も外側の
皮に小孔を設けた場合には、水ぎようざ等にした場合、
スープが小孔から入り、内側の皮との間に保留されてお
いしくなる。Furthermore, in a more preferred embodiment of the present invention, when small holes are provided in the outermost skin, when it is made into a water pipe or the like,
The soup enters through the pores and is retained between the inner skin and becomes delicious.
「実施例」
第１図は本発明を蝕子に適用した一実施例を示す斜視図
であり、第２図は同蝕子の横断面図であり、第３図は同
蝕子における皮の亀なり部分の拡大断面図である。"Example" Fig. 1 is a perspective view showing an embodiment in which the present invention is applied to a dental caries, Fig. 2 is a cross-sectional view of the dental caries, and Fig. 3 is a cross-sectional view of the dental caries. FIG. 3 is an enlarged cross-sectional view of a curved portion.
この蝕子は、２枚の皮１１．１２で具１３を包み込んで
形成されている。なお、第１図中、１４は皮の合わせ目
にできたひだである。This mouthpiece is formed by wrapping the ingredient 13 in two skins 11 and 12. In Figure 1, 14 is a fold formed at the seam of the leather.
皮１１．１２は、小麦粉を主成分ヒする原料に水を加え
て混捏した後、複数のローラ群により圧延と熟成を繰り
返してシートを徐々に薄（していき、このシートを円形
、楕円形などの適宜形状に打ち抜いて成形したものであ
る。原料としては、小麦粉の他に、そば粉、米粉、大麦
粉、ライ麦粉などを加えてもよく、更に澱粉等の副原料
、植物油、品質改良剤などを添加してもよい、成形され
た皮は、表面に小麦粉などをまぶしてお（ことによって
互いの（っつきを防止できる。また、表面に油脂を塗布
してくっつきを防止してもよい、これらの皮１１．１２
は、前述したように厚さが好ましくは０．２〜３＋＊ｍ
、更に好ましくは０．５〜２ｍ鄭ヒされている。Skin 11 and 12 are made by adding water to a raw material mainly consisting of wheat flour, kneading it, and then rolling and maturing it repeatedly using multiple roller groups to gradually thin the sheet. It is punched and formed into an appropriate shape such as wheat flour.In addition to wheat flour, buckwheat flour, rice flour, barley flour, rye flour, etc. may be added as raw materials, and auxiliary raw materials such as starch, vegetable oil, and quality improved The formed skins may be coated with flour, etc., to prevent them from sticking to each other.You can also coat the surfaces with oil to prevent them from sticking together. Good, these skins 11.12
As mentioned above, the thickness is preferably 0.2 to 3+*m.
, more preferably 0.5 to 2 m.
具ｉ３としては、牛肉、豚肉、鳥肉等の肉類、白菜、た
まねぎ、椎茸、たけのこ、にんに（、にら等の野菜類、
魚肉、えび、貝等の魚介類などを適宜選択して使用でき
、これに必要に応じて各種エキス、しよう油等の調味料
を添加したものが使用される。Ingredients i3 include meat such as beef, pork, and poultry, vegetables such as Chinese cabbage, onions, shiitake mushrooms, bamboo shoots, garlic (and chives),
Seafood such as fish meat, shrimp, shellfish, etc. can be appropriately selected and used, and if necessary, seasonings such as various extracts and soybean oil may be added thereto.
具１３を２枚の皮１１．１２で包むとき、皮１１．１２
の開に適当な空隙が形成されるように、皮１１．１２を
適宜ずらしたり、しわをつけたりして包むことが好まし
い。そして、２枚の皮１１．１２の周縁部を水で湿らせ
て貼りあわせることによって蝕子を成形することができ
る。２枚の皮１１．１２の貼りあわせ部分には、多数の
ひだ１４ができて外観的にも見栄えがする。When wrapping the ingredient 13 with two pieces of skin 11.12, the skin 11.12
It is preferable to wrap the skins 11, 12 by appropriately shifting or creasing them so that appropriate gaps are formed at the opening. Then, by moistening the peripheral edges of the two skins 11 and 12 with water and pasting them together, the caries can be formed. A large number of pleats 14 are formed at the part where the two pieces of skin 11 and 12 are pasted together, giving an attractive appearance.
第２図及び第３図に示すように、皮１１．１２の間には
、皮が完全には密着しないことにより空隙１５が形成さ
れる。この空隙１５は、加熱調理した後に、具の熱が逃
げないように保持するのに寄与し、また、重なり合った
皮全体にソフトな食感を与えるのにも寄与する。なお、
本発明の中量食品は、焼く、蒸す、煮る、揚げるなどの
各種の調理方法を採用することができる。As shown in FIGS. 2 and 3, gaps 15 are formed between the skins 11 and 12 because the skins do not adhere completely. The voids 15 contribute to retaining the heat of the ingredients so that they do not escape after cooking, and also contribute to giving a soft texture to the entire overlapping skin. In addition,
The medium-sized food of the present invention can be prepared by various cooking methods such as baking, steaming, boiling, and frying.
第４図に示す他の実施例は、皮１１．１２の一方、すな
わち皮１２の片面に凹凸１６を形成しておき、この凹凸
１６が形成された面を内側にして貼り合わせることによ
り、空隙１５ができやすくしたものである。このような
凹凸Ｉ６を有する皮は、前述した特開昭（１）−１０４
７５６号に示されるような方法によって容易に製造する
ことができる。なお、凹凸１６は、皮１１．１２の両方
に形成してもよい、凹６を有する皮の厚さは、好ましく
は四部が０．２〜３ｍｍ、 凸部は凹部より０．２〜
３ｍｍ厚く形成する、
第５図は本発明な蝕子に適用した更に他の実施例を示す
ものである。In another embodiment shown in FIG. 4, an unevenness 16 is formed on one side of the skin 11 and 12, that is, on one side of the skin 12, and the surfaces with the unevenness 16 formed on them are bonded together to form a void. 15 is made easier to do. The skin having such irregularities I6 is described in the above-mentioned Japanese Patent Application Laid-Open No. 1-104
It can be easily manufactured by the method shown in No. 756. Incidentally, the unevenness 16 may be formed on both the skin 11 and 12. The thickness of the skin having the depression 6 is preferably 0.2 to 3 mm at the four parts, and the thickness of the convex part is 0.2 to 3 mm thicker than the concave part.
FIG. 5 shows still another embodiment of the present invention applied to the dental caries.
この実施例は、まず、−枚の皮１２でＡ１３をだんご状
に包み込む９皮１２の合わせ目には１円形に集束された
多数のひだ１４ができる。こうして皮１２で包み込んだ
上から、更にもう一枚の皮１１で外側を包み、皮１２の
ひだ１４を囲むように、細かいひだ１４を多数寄せて集
める。こうして皮１１．１２のひだ１４が花びら状に集
められた美しい外観にすることができる。In this embodiment, first, a large number of folds 14 converged into a circular shape are formed at the joints of the nine skins 12, which wrap the A13 in a dumpling shape with the negative skins 12. After wrapping the skin 12 in this way, the outside is further wrapped with another skin 11, and a large number of fine folds 14 are gathered together so as to surround the folds 14 of the skin 12. In this way, the pleats 14 of the skin 11, 12 can be assembled into petal-like shapes to create a beautiful appearance.
第６〜１２図は本発明を蝕子に適用した更に他の種々の
実施例を示すものである。6 to 12 show various other embodiments in which the present invention is applied to dental caries.
第６図に示す実施例は、両面に凹凸１６を有するする皮
１２で、具１３を包んだ後、更に、もう−枚の、両面に
凹１３１６を有する皮１１で包んだしのである。こうし
て得られた蝕子は、空隙１５が更にできやすく、まＴｈ
、油で焼いた場合、外表面の凸部にのみ焦げ岡がつくの
で好ましい。In the embodiment shown in FIG. 6, an ingredient 13 is wrapped in a skin 12 having concave and convex portions 16 on both sides, and then wrapped in another sheet 11 having concave portions 1316 on both sides. In the caries obtained in this way, voids 15 are more likely to be formed, and Th
It is preferable to fry with oil because burnt edges will form only on the convex portions of the outer surface.
第７図に示す実施例は、両面に凹凸１６を有する皮１２
で、具１３を包んだ後、ネット状に孔１７を有する皮１
１で包んだものである、この場合、水蝕子等、スープと
共に調理すると、外側の皮１１の孔１７から、スープが
太り、空隙１５に保持されるので好ましい。The embodiment shown in FIG.
After wrapping the ingredients 13, the skin 1 having net-like holes 17 is wrapped.
In this case, when cooked with soup, the soup thickens through the holes 17 in the outer skin 11 and is retained in the voids 15, which is preferable.
第８図に示す実施例は、第７図に示す実施例の場合と逆
に、ネット状に孔１７を有する皮１２で、具１３を包ん
だ後、両面に凹凸１６を有する皮１１で包んだものであ
る。この場合、調理の際に具から出る肉汁などのエキス
が、孔１７及び空隙１５に保持され、好ましい食感が得
られる。The embodiment shown in FIG. 8 is opposite to the embodiment shown in FIG. It is something. In this case, extracts such as meat juices released from the ingredients during cooking are retained in the holes 17 and the voids 15, resulting in a preferable texture.
第９図に示す実施例は、赤、緑等着色された皮１２で、
具１３を包んだ後１通常の白い皮ｌｌで包んだものであ
る。この場合、内側の皮１２の色が外から透けて見え、
外観的に美観を有する。In the embodiment shown in FIG. 9, the skin 12 is colored red, green, etc.
After wrapping ingredients 13, it is wrapped in normal white skin. In this case, the color of the inner skin 12 is visible from the outside,
It has a beautiful appearance.
第１０図に示す実施例は、皮１２を空隙１５を有する様
に二つ折りした後、その片側に具１３をおいた状態で、
皮１２？、具１３とを共に、皮で１１包んだものである
。In the embodiment shown in FIG. 10, after the skin 12 is folded in half so as to have a gap 15, a filling 13 is placed on one side of the skin 12, and then
Skin 12? , and ingredients 13 are wrapped in 11 pieces of skin.
第１１図に示す実施例は、小さい皮１２で、具１３を封
止することな（包んだ後、皮１２より大きい皮１１で包
み、皮１１のみ封止したものである。皮の合わせ目は、
調理後に乾燥して硬くなりやすいが、この実施例の場合
は、合わセ目を外側の皮ｌｌのみにしたので、皮の硬い
部分を少な（することができる。In the embodiment shown in FIG. 11, the ingredient 13 is not sealed with a small skin 12 (after wrapping, it is wrapped in a skin 11 larger than the skin 12, and only the skin 11 is sealed. teeth,
It tends to dry out and become hard after cooking, but in this example, the seams were made only on the outer skin, so the hard parts of the skin could be reduced.
第１２図に示す実施例は、２枚の皮１２．１２で、上下
から挟むように具１３を包んだ後、２枚の皮１１．１１
で同様に包んで、とらやきのような形にしたものである
。In the embodiment shown in FIG. 12, after wrapping the ingredient 13 between two skins 12.12 and sandwiching it from above and below, the two skins 11.11
It was wrapped in the same way and shaped like torayaki.
本発明においては、」二記のように、ｉ々の形状に成形
するこヒが可能である。In the present invention, it is possible to mold the material into various shapes as described in section 2.
また１以上説明した実施例は、いずれも数子の皮に適用
した例であるが、本発明は、上記と同様な態様でし中う
まい、ワンタンの皮などにも適用することができる。ま
た、上記実施例では、２枚の皮１１．１２を用いている
が、３枚以上の皮を用いて具を包み込んでもよい。In addition, the above-described embodiments are all examples in which the skin of cod roe is applied, but the present invention can also be applied to the skin of wonton, which is delicious as a side dish, in the same manner as described above. Further, in the above embodiment, two skins 11 and 12 are used, but three or more skins may be used to wrap the ingredients.
「発明の効果」
以上説明したように１本発明の中華食品は、小麦粉を主
成分ａ−するシートでできた皮を複数枚用いて具を多重
に包み込んで成るので、皮のボリュームを増やして食欲
を満たすことができる。``Effects of the Invention'' As explained above, the Chinese food of the present invention is made by wrapping the ingredients in multiple layers using multiple skins made of sheets containing wheat flour as the main component, thereby increasing the volume of the skin. It can satisfy your appetite.
また、個々の皮が空隙を介して瑣なり合うので、歯切れ
がよくソフトな食感を得ることができる。In addition, since the individual skins lie close to each other with gaps in between, it is possible to obtain a crisp and soft texture.
更に、加熱調理時に具の香りがよく保持され、調理後に
さめにく（することができる。Furthermore, the aroma of the ingredients is well preserved during cooking, and the ingredients do not get cold after cooking.
第１図は本発明を数子に適用した一実施例を示す斜視図
、第２図は同数子の横断面図、第３図は同数子における
皮の亀なり部分を示す拡大断面図、第４図は本発明を数
子に適用した他の実施例における皮の亀なり部分を示す
拡大断面図、第５図は本発明を数子に適用した更に他の
実施例を示す斜視図、第６図、第７図、第８図、第９図
、第１０図、第１１図及び第１２図は本発明な数子に適
用した更に他の実施例をそれぞれ示す断面図である。
図中、１１，１２は皮、１３は具、１４はひた。１５は
空隙、１６は凹凸、１７は孔である。
３
第１図
第２図FIG. 1 is a perspective view showing an embodiment in which the present invention is applied to a number, FIG. 2 is a cross-sectional view of the number, FIG. 3 is an enlarged sectional view showing the curved part of the skin of the number, and FIG. The figure is an enlarged sectional view showing the curved part of the skin in another embodiment in which the present invention is applied to a number, FIG. 5 is a perspective view showing still another embodiment in which the present invention is applied to a number, and FIG. FIGS. 7, 8, 9, 10, 11, and 12 are cross-sectional views showing still other embodiments applied to the numerals of the present invention. In the figure, 11 and 12 are the skin, 13 is the filling, and 14 is the seaweed. 15 is a void, 16 is an unevenness, and 17 is a hole. 3 Figure 1 Figure 2
Claims (4)
用いて具を多重に包み込んだことを特徴とする中華食品
。(1) A Chinese food product characterized by wrapping ingredients in multiple layers using multiple wrappers made of sheets whose main ingredient is wheat flour.
皮と皮の間に空隙が形成されている請求項１記載の中華
食品。(2) The Chinese food according to claim 1, wherein the skin has an uneven surface, and the unevenness forms a gap between the skins.
は凹部より０．２〜３ｍｍ厚く形成されている請求項２
記載の中華食品。(3) The skin has a concave portion having a thickness of 0.2 to 3 mm, and a convex portion having a thickness of 0.2 to 3 mm thicker than the concave portion.
Chinese food listed.
３のいずれか１つに記載の中華食品。(4) Claims 1 to 4, wherein a small hole is provided in any of the skins.
The Chinese food according to any one of 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1212080A JP2905505B2 (en) | 1989-08-17 | 1989-08-17 | Chinese food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1212080A JP2905505B2 (en) | 1989-08-17 | 1989-08-17 | Chinese food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0376565A true JPH0376565A (en) | 1991-04-02 |
| JP2905505B2 JP2905505B2 (en) | 1999-06-14 |
Family
ID=16616538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1212080A Expired - Lifetime JP2905505B2 (en) | 1989-08-17 | 1989-08-17 | Chinese food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2905505B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008220241A (en) * | 2007-03-12 | 2008-09-25 | Japan Tobacco Inc | Frozen fried gyoza and method for producing the same |
-
1989
- 1989-08-17 JP JP1212080A patent/JP2905505B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008220241A (en) * | 2007-03-12 | 2008-09-25 | Japan Tobacco Inc | Frozen fried gyoza and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2905505B2 (en) | 1999-06-14 |
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