JPH08233A - Production of frozen baked gyouza - Google Patents

Abstract

PURPOSE:To obtain the subject GYOUZA (a dumpling stuffed with minced pork) giving a palatability and flavor of newly baked article and free from soddenness even defrosted with a microwave oven by adding dough with fat and oil-enclosed microcapsules which contain a flavor and are subjected to a curing treatment with transglutaminase. CONSTITUTION:Dough is prepared by mixing flour, water and salt. The dough is incorporated with microcapsules obtained by enclosing fat and oil added with a flavor and being cured with transglutaminase. Wafers of GYOUZA is obtained by cutting the dough into circles. GYOUZA ingredients are prepared by mixing a mince of pork, a mince of chicken, chopped fine pieces of leek, onion and cabbage, soy sauce and sesame oil. The ingredients are placed on the wafer and these are formed into a GYOUZA shape. This is baked on a hot plate heated at 180 deg.C followed by freezing. By this process, the objective frozen baked GYOUZA giving a palatability and flavor close to a newly baked article and resistant to soddenness even defrosted with a microwave oven is obtained.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen gyoza.

[0002]

2. Description of the Related Art Conventionally, not only dumplings prepared by filling noodle bands with ingredients and then baked, but also frozen dumplings are commercially available. However, even if the frozen boiled and cooked dumplings are thawed by microwaves, etc., the crispy texture on the grilled surface cannot be expected, and it may become fuzzy.
Alternatively, the noodle band becomes hard due to the influence of microwaves, and there is a problem that a so-called crisp texture just after cooking cannot be obtained.

In order to solve this problem, the oil and fat content of the noodle strips may be increased, but this problem is sufficiently solved because the amount of oil that can be added is limited due to mechanical suitability during the production of noodle strips. I can't say that

[0004] Further, as a cooking method of grilled gyoza, it is common to arrange raw or steamed gyoza, and if desired, frozen ones in an iron plate pan or the like which is oiled on one side, and steam. With the recent widespread use of microwave ovens in households, the need for frozen gyoza that can be thawed and eaten in microwave ovens is rapidly increasing. Therefore, it is particularly desired to provide frozen gyoza that retains an excellent texture even after microwave treatment.

[0005]

[Problems to be Solved by the Invention] The frozen grilled gyoza that has been once cooked has a poor baking surface after being thawed by microwaves, etc. In addition, when thawed by microwave, depending on the microwave oven model used, the noodle strips become hard and the cooking is not stable, and the crispy texture and fresh flavor are significantly impaired. There is. Therefore, the object of the present invention is to maintain a crisp texture on the baked surface, a texture close to the baked surface with a uniform baked color and an aromatic flavor by cooking with microwaves or the like. It is the provision of a method for producing frozen gyoza.

[0006]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that by adding microcapsules containing fats and oils to the noodle band of dumplings, the noodle band, particularly the ear part It was found that the texture, appearance and flavor of the baked surface can be remarkably improved and the present invention has been completed. That is, the present invention is a method for producing frozen gyoza, characterized in that the noodle band has microcapsules containing oil and fat. Hereinafter, the present invention will be described in detail.

The term "gyoza" as used herein means all of the conventionally known gyoza, and its shape or the like does not matter. Further, as the ingredients and noodle strips of the present invention, those conventionally used can be used. That is, the present invention may be produced according to the usual production method of gyoza except that microcapsules containing fat and oil are included in the noodle band of gyoza. The oils and fats used in the present invention are not particularly limited, and oils and fats usually used for dumplings, for example, animal oils and fats such as lard and head, or vegetable oils and fats such as corn oil, rapeseed oil and soybean oil may be used. In addition, oils and fats to which flavors of spices such as garlic, ginger, pepper, etc., and reaction flavors of heated meat, poultry, etc. are added may be used.

The composition of the microcapsules used in the present invention will be described below. The microcapsule used in the present invention is not limited as long as it can contain fats and oils, but it is preferably a microcapsule using a complex coacervation method. The proteins used in this method are various acidic and basic edible proteins such as gelatin, casein, soybean protein and collagen,
There is no particular limitation. However, gelatin is most suitable because it is easy to use and has high encapsulation ability. Further, the polysaccharide is not particularly limited as long as it is various edible polysaccharides such as arabia gum, sodium arabinite and agar.
However, commonly used gum arabic is preferred in the present invention.

Further, in the present invention, it is more preferable to use microcapsules in which the capsule membrane is hardened by using transglutaminase. This is because the microcapsules prepared using transglutaminase can exhibit stable performance under any conditions. The preparation of microcapsules with transglutaminase is described in detail in JP-A-5-292899. Specifically, a hydrophobic substance and transglutaminase are dispersed in an aqueous solution of 20 to 80% containing 1 to 10% of proteins such as gelatin and 1 to 10% of polysaccharides such as gum arabic, and the pH is set in the coacervation generation region. After the coacervate layer is generated by adjusting
A method for producing microcapsules is characterized in that the coacervate is hardened by allowing the coacervate layer to undergo a crosslinking reaction with a protein such as gelatin and transglutaminase by maintaining the condition at 0 ° C.

In the present invention, the protein concentration in the solution is adjusted to a dilute state at which transglutaminase does not act, transglutaminase is added, and coacervate is then caused to occur, whereby the coacervate layer having high protein concentration and the transglutaminase are produced. By acting, this protein can be crosslinked into a polymer by the acyl transfer reaction of the γ-carboxylamide group of the glutamic acid residue in the protein forming the coacervate wall membrane. The transglutaminase can be added by dispersing it in a hydrophobic substance or by adding it to the surrounding aqueous solution. Thus, by using transglutaminase, the microcapsules can be obtained by curing the coacervate wall film without performing insolubilization treatment with a compound such as aldechtates.

In the present invention, dried microcapsules may be added to the noodle strips, or undried microcapsules may be added to the noodle strips. The particle size of the microcapsules used in the present invention is not particularly limited,
Usually, the thickness of 5-1000 μm, preferably 30-200 μm may be used. The amount of microcapsules added is usually 0.1-20 parts by weight per 100 parts by weight of noodle strips,
It is preferably 1 to 10 parts by weight.

The dumpling thus obtained may be cooked by the same method as the conventional one, that is, by steaming, and the conditions thereof are not particularly limited. The method of freezing the dumplings is the same as the conventional method, for example, freezing may be performed using an air blast freezer, and the conditions may be appropriately selected.

[0013]

EFFECTS OF THE INVENTION The frozen gyoza of the present invention has a texture similar to that of freshly baked meat and a fragrant flavor even if it is thawed after being frozen by microwaves or the like, and it suppresses fuzzy. Further, even when cooked with microwaves or the like, the crispy texture of the freshly baked surface and the fragrant flavor are retained.

[0014]

EXAMPLES The present invention will be described below based on examples.
The present invention is not limited to the embodiments.

Example 1 100 g minced pork, 100 g minced chicken, 20 g chopped leek, 100 g chopped onion, 100 g chopped cabbage
10 g of soy sauce, 5 g of MSG and 5 g of sesame oil were mixed and sufficiently stirred to obtain a gyoza ingredient. 200g flour, 4 water
A noodle band was prepared by mixing 0 g and 5 g of salt and cut into a diameter of 8 cm to obtain a gyoza skin. Onto this, 20 g of the gyoza ingredient was placed and molded to obtain a normal gyoza. Now, using transglutaminase, the method is disclosed in JP-A-5-292.
Making a microcapsule containing oil and fat prepared according to the method described in No. 899 in a dumpling noodle band,
An unheated dumpling was obtained by the above method. Arrange these on a hot plate set at 180 ° C in advance and bake for 1 minute, then add 70 g of water and cover with a steamer.
Minutes, the lid was removed, and the mixture was further baked for 1 minute to obtain 9 kinds of gyoza. The quality of the obtained sample was evaluated by sensory evaluation. The evaluation panel consisted of 5 people.

[0016]

[Table 1]

Next, the roasted gyoza prepared as described above was frozen in a freezer at -40 ° C, stored at -20 ° C for 3 weeks, and then thawed by microwave for 3 minutes. Table 2 shows the results of the sensory evaluation.

[0018]

[Table 2]

As shown in Table 2, even if it was thawed by microwave, satisfactory effects were obtained in terms of appearance, flavor and texture. Further, even when the frozen product was steamed and thawed, the burnt surface was prevented from being covered with dullness and the preferable appearance was maintained. In addition, the texture and flavor similar to those of freshly baked food remained.

Example 2 The gyoza prepared in Example 1 was frozen in a freezer at -40 ° C, stored at -20 ° C for 3 weeks, and then thawed by microwave for 3 minutes. The particle size of the microcapsules used at that time was 30 μm, but the experiment was carried out using two types, one that has undergone a drying step during the production of microcapsules and the other that does not. Table 3 shows the results of 5-level sensory evaluation of these.

[0021]

[Table 3]

As shown in Table 3, excellent results were obtained in both appearance, flavor, and texture of both the microcapsules that had been subjected to the drying step and those that did not.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yasushi Iwamoto 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Food Research Institute (72) Inoue Tsuguro 1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa -1 Ajinomoto Co., Inc. Food Research Institute

Claims (3)

[Claims] 1. A method for producing frozen gyoza, which comprises microcapsules containing fats and oils in a noodle band. 2. The method for producing grilled gyoza according to claim 1, wherein an oil or fat added with a flavor is used. 3. The microcapsules are obtained by a hardening treatment with transglutaminase.
The method for producing frozen gyoza according to the description.