Frozen gyoza dumpling for cooking after preliminary thaw

Abstract

To provide a frozen gyoza dumpling that permits a time-saving cooking and achieves good post-cooking quality.SOLUTION: A frozen gyoza dumpling for cooking after preliminary thaw is intended to be fired when eating after preliminary thaw of a frozen product. A frozen gyoza dumpling product in a packing form includes the frozen gyoza dumpling and a package indicating that a time-saving cooking is possible by firing and heating after preliminary thaw.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to frozen dumplings for cooking after pre-thawing, and methods for thawing and cooking the same, etc. More specifically, the present invention relates to frozen dumplings that can be pre-thawed to shorten the cooking time and can be easily cooked without needing a lid or adding water during baking and heating, while still achieving good post-cooking quality equivalent to or better than that of conventional products, a method for producing dumplings that can be easily cooked in a short time by pre-thawing the frozen dumplings, and a time-saving cooking method for dumplings by baking and heating the pre-thawed frozen dumplings, etc. [Background technology]

[0002] Frozen dumplings are one of the most popular frozen foods among consumers, and the most common way to cook them is to cook them in a frying pan or other cooking device while they are still frozen (after adding water, covering and steaming, etc.) to make pan-fried dumplings. However, when a large amount of dumplings needs to be cooked in a short period of time, such as during lunchtime at a restaurant, frozen dumplings are disadvantageous in that they take a long time to cook. In addition, not only frozen dumplings but also fried dumplings are generally cooked by adding water, covering the dumplings and steaming them, which makes the process complicated and also results in a loss of cooking time. However, omitting this step is a concern as it may result in a deterioration in quality after cooking.

[0003] There is a known cooking method in which a frozen filled food is thawed or heated, stored in a refrigerator or at room temperature, and then (re)heated. For example, Patent Documents 1 and 2 describe a method in which frozen dumplings and the like are cooked and stored at room temperature / refrigerated, and then reheated when eaten. Patent Document 3 describes a method in which frozen Chinese buns are thawed at room temperature / refrigerated, and then cooked in a warmer or microwave. Furthermore, Patent Documents 4 and 5 describe a method in which chilled products are stored in a refrigerator in that state, and then baked when eaten.

[0004] However, there have been no reports of pre-thawing frozen dumplings before baking, and the effects of doing so were completely unknown. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2019 / 176682 [Patent Document 2] JP 2004-141026 A [Patent Document 3] JP 2017-70256 A [Patent Document 4] JP 2006-115792 A [Patent Document 5] Japanese Patent Application Publication No. 7-67564 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide frozen dumplings that can be cooked in a short time and have good post-cooking quality. [Means for solving the problem]

[0007] As a result of intensive research by the inventors to solve the above problems, they have succeeded in achieving both a shortened cooking time and the maintenance and improvement of the cooked quality by pre-thawing frozen gyoza and then baking and heating it, without using a lid or adding water during heating, thereby obtaining excellent cooked quality. In addition, by appropriately devising the composition of the gyoza wrapper, the moisture content of the filling, and further the pre-treatment of the gyoza before freezing, they have succeeded in further improving the cooked quality when pre-thawed and then baking and heating, thereby completing the present invention.

[0008] That is, the present invention is as follows. [Section 1] This frozen dumpling is for cooking after preliminary thawing, characterized in that the frozen product is preliminary thawed and then baked when eaten. [Section 2] Item 3. The frozen dumplings according to item 1, wherein the pre-thawing time is from 10 minutes to 100 hours. [Section 3] Item 3. The frozen dumplings according to item 1 or 2, wherein the preliminary thawing temperature is 0 to 100°C. [Section 4] 4. The frozen dumplings according to any one of items 1 to 3, wherein the pre-thawing means is steaming, refrigeration or room temperature storage, or a combination thereof. [Section 5] 5. The frozen dumplings according to any one of items 1 to 4, wherein the baking time is 2 to 5 minutes. [Section 6] Item 6. The frozen dumplings according to any one of items 1 to 5, wherein the temperature during baking is 100 to 300°C. [Section 7] 7. The frozen dumplings according to any one of items 1 to 6, wherein no water is added during baking and no lid is used. [Section 8] Item 8. The frozen dumpling according to any one of items 1 to 7, wherein the dumpling skin contains starch acetate. [Section 9] Item 9. The frozen dumpling according to any one of items 1 to 8, wherein the moisture content of the filling is 25 to 35% by weight based on the total weight of the filling. [Section 10] The frozen dumplings according to any one of items 1 to 9, which are immersed in hot water before freezing. [Section 11] A packaged frozen dumpling product comprising the frozen dumplings according to any one of items 1 to 10 and a package indicating that cooking can be performed in a shorter time by baking and heating the dumplings after pre-thawing. [Section 12] A packaged frozen dumpling product comprising the frozen dumplings according to any one of items 1 to 10, and a package which describes that cooking can be shortened by baking and heating after pre-thawing, and that baking without adding water or covering the dumplings will provide a cooked quality equal to or better than that of baking without pre-thawing, adding water, and covering the dumplings. [Section 13] A method for producing a frozen dumpling product in a packaged form, comprising packaging the frozen dumplings according to any one of items 1 to 10 in a package that indicates that cooking can be shortened by baking and heating the dumplings after pre-thawing. [Section 14] A method for producing a frozen dumpling product in a packaged form, comprising packaging the frozen dumplings according to any one of claims 1 to 10 in a package which describes that cooking can be shortened by baking and heating the dumplings after pre-thawing, and that baking the dumplings without adding water or covering the dumplings will produce a cooked product of equal or higher quality than baking the dumplings without pre-thawing, adding water, and covering the dumplings. [Section 15] A method for preparing dumplings that can be cooked in a short time, comprising pre-thawing the frozen dumplings according to item 1, wherein the frozen dumplings are optionally (a) contains starch acetate in the skin; and / or (b) the moisture content of the filling is 25 to 35% by weight based on the total weight of the filling, and / or (c) immersed in boiling water before freezing; method. [Section 16] Item 16. The method according to item 15, wherein the pre-thawing time is from 10 minutes to 100 hours. [Section 17] Item 17. The method according to item 15 or 16, wherein the pre-thawing temperature is 0 to 100°C. [Section 18] Item 18. The method according to any one of Items 15 to 17, wherein the pre-thawing means is steam heating, refrigeration or room temperature storage, or a combination thereof. [Section 19] Item 19. A method for producing fried dumplings, comprising baking and heating the dumplings obtained by the method according to any one of items 15 to 18. [Section 20] Item 20. The method according to item 19, wherein the baking time is 2 to 5 minutes. [Section 21] Item 21. The method according to item 19 or 20, wherein the firing temperature is 100 to 300° C. [Section 22] 22. The method according to any one of items 19 to 21, wherein water is not added during baking and a lid is not used. Effect of the Invention

[0009] According to the present invention, pre-thawing allows the food to be baked in a thawed state, thereby shortening the cooking time until the food is baked. Also, there is no need to add water or use a lid to steam the food during baking, making cooking easy. Moreover, even if the food is baked without adding water or a lid after pre-thawing, the cooked quality is equal to or better than that of the food that is baked without pre-thawing and with water added and a lid on, so it is possible to achieve both effects that are usually considered to be contradictory: time-saving cooking and maintaining / improving quality. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention provides frozen dumplings for cooking after preheating (hereinafter also referred to as "the frozen dumplings of the present invention") that can achieve a shortened cooking time, simplified cooking, and good post-cooking quality.

[0011] In the present invention, "gyoza" is not limited to its shape, production method, etc. and may broadly include what is generally called gyoza, but typically refers to a food having at least a filling (a mixture of minced meat, vegetables, seasonings, etc.) and an outer skin that encases the filling (a dough made by adding water to wheat flour, kneading it, and rolling it out thinly). In this specification, the term "gyoza" is used as a concept that broadly includes foods having at least a filling and an outer skin that encases the filling, and includes, for example, xiaolongbao, shumai, chive buns, etc. In the present invention, "gyoza" may be a filling that is simply wrapped in an outer skin and not heated, or it may be a filling that has been subjected to a heat treatment (e.g., steaming, baking, boiling, etc.), and is a concept that includes both of these.

[0012] The dumplings used in the frozen dumplings of the present invention are not particularly limited, and the shape, size, ingredients, configuration, amount, etc. of the filling and the outer skin of the dumplings may be appropriately determined according to the desired dumplings, and the manufacturing method of the filling and the outer skin, the method of wrapping the filling, etc. may be performed by a method known per se or a method equivalent thereto. The filling and the outer skin may be commercially available products, or commercially available dumplings may be used.

[0013] In one embodiment, the outer skin of the gyoza can be prepared, for example, by adding grain flour, if necessary, to starch or processed starch obtained by subjecting grain flour to physical, chemical, enzymatic or other processing, adding water to the resulting mixture so that the water content is 20 to 40% by weight, kneading the mixture, and then molding the mixture manually or using various rolling machines or the like to a suitable thickness and shape.

[0014] In this specification, "cereal flour" refers to a powdery or granular food material obtained by milling or crushing grains. The cereal flour that can be contained in the composition for forming a blade of the present invention is not particularly limited, and examples thereof include wheat flour, rice flour, corn flour, barley flour, buckwheat flour, potato flour, soy flour, adzuki bean flour, barnyard millet flour, chestnut flour, and millet flour. Wheat flour is preferred, and it is suitable to use, for example, strong flour, semi-strong flour, or medium-strength flour, but weak flour can also be used. The content of grain flour in the outer skin is, for example, 50 to 80% by weight, and preferably 60 to 80% by weight.

[0015] Examples of starches include non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch, waxy corn starch, tapioca starch, sago palm starch, mung bean starch, potato starch, sweet potato starch, etc. Examples of processed starches that have been subjected to chemical treatments include acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, etc. Examples of processed starches that have been subjected to physical treatments (including simple chemical treatments such as hydrolysis, such as acid treatment, alkali treatment, and bleaching treatment) include pregelatinized starch, moist heat treated starch, oil-processed starch, acid treated starch, alkali treated starch, bleached starch, etc. Examples of processed starches that have been subjected to enzymatic treatments include enzyme-treated starch, etc. Preferred modified starches include starch acetate, and starches that have been esterified or etherified, such as acetylated or hydroxypropylated, and more preferably starch acetate. By blending modified starch such as starch acetate, the skin quality (e.g., elasticity of the belly) during cooking after preliminary thawing can be improved. The content of starch (including modified starch) in the outer skin is, for example, 1 to 20% by weight, and preferably 3 to 10% by weight. These starches may be used alone or in combination of two or more.

[0016] Other ingredients, such as, but not limited to, powdered seasonings such as salt, gluten, powdered oils and fats, etc., may be blended into the gyoza skin as necessary. The amounts of these ingredients that are suitable for gyoza skin dough and that are commonly used in the art may be appropriately adopted.

[0017] Examples of gyoza fillings include finely chopped vegetables, minced meat, etc., seasoned with seasonings and kneaded together. By adjusting the moisture content of the filling, the quality of the skin (e.g., the hardness of the seam of the skin) during cooking after preliminary thawing can be improved. The moisture content of the filling is, for example, 10 to 40% by weight of the entire filling, and preferably 25 to 35% by weight.

[0018] The gyoza can be produced by a commonly used method. That is, the gyoza can be produced by enclosing a part or the whole of the filling in the above-mentioned outer skin. The form of the filling is not particularly limited, and can be determined appropriately depending on the type of gyoza, such as a form in which the whole of the filling is encased, a form in which the filling is rolled up, a form in which only a part of the filling is encased, etc., but in a typical gyoza, the filling is placed in the center of the skin, and the skin is folded and the opposing edges are pressed together or glued by applying water or the like so that they are in contact with each other to enclose the filling.

[0019] The gyoza used in the frozen gyoza of the present invention may be a raw gyoza in one embodiment, or may be a raw gyoza heated to an extent that it is not suitable for eating in another embodiment. From the viewpoint of the texture of the skin after preliminary thawing and cooking, it is preferable to heat it to an extent that it is not suitable for eating. The heating means is not particularly limited, but examples thereof include steaming and immersion in hot water. The heating conditions (e.g., heating temperature, heating time, etc.) are also not particularly limited, and may be appropriately set depending on the heating method, etc., but the heating temperature is usually 70 to 120°C, preferably 90 to 100°C. The heating time is 2 minutes or more, preferably 3 minutes or more, more preferably 5 minutes or more. The upper limit of the heating time is not particularly limited, but it may be, for example, 30 minutes or less, preferably 25 minutes or less, more preferably 20 minutes or less.

[0020] In a preferred embodiment, after steaming, the gyoza can be further immersed in hot water. The immersion in hot water can be performed by immersing the gyoza in hot water at 95 to 100° C. for, for example, 10 to 60 seconds, preferably 20 to 60 seconds. By carrying out the immersion treatment, the quality of the wrapper (for example, the hardness of the seam of the wrapper) during cooking after preliminary thawing can be improved.

[0021] The dumplings used in the frozen dumplings of the present invention may be appropriately subjected to well-known and conventional treatments in the manufacture of dumplings (for example, treatments for inactivating enzymes contained in the vegetables and other fillings).

[0022] The frozen dumplings of the present invention can be produced by freezing the unheated raw dumplings or the heated dumplings obtained as described above. The freezing treatment may be carried out by a method known per se or a method equivalent thereto, and is not particularly limited, but the freezing temperature is usually -10°C or lower, preferably -15°C or lower. In the present invention, the term "frozen dumpling" refers to a concept that includes a frozen dumpling body (a frozen product obtained by freezing a raw dumpling or a cooked dumpling) and a frozen food product containing a frozen dumpling and a frozen food material (for example, a frozen food product containing a frozen dumpling and a food material attached to the dumpling in a frozen state). Here, the "food material" includes a composition for forming dumpling wings. Therefore, a frozen dumpling to which a composition for forming dumpling wings is attached in a frozen state can be said to be a frozen food product containing a frozen dumpling and a composition for forming dumpling wings attached to the dumpling in a frozen state. In another embodiment, the frozen dumpling of the present invention can be a frozen dumpling that does not contain a composition for forming dumpling wings, that is, a frozen dumpling that consists of a frozen dumpling body, or a frozen food product that contains a frozen dumpling and a frozen food material other than the composition for forming dumpling wings (for example, frozen water alone, frozen oil alone, etc.).

[0023] In the present invention, the "composition for forming dumpling wings" refers to a composition that can form wings by adhering to the surface of a dumpling and baking or by adhering to the surface of a dumpling in a heated state. The composition for forming dumpling wings used in the present invention is not particularly limited in composition as long as it has the above-mentioned characteristics, but usually contains water and starch as essential components. The composition for forming dumpling wings may further contain oil, emulsifier, thickener, gelling agent, grain flour, seasoning, etc. The "wings" of a gyoza refer to the thin, crispy part formed on the grilled surface of the gyoza and its periphery, and are generally also called "burrs." The "grilled surface" of a gyoza refers to the surface that is in contact with the grill used for heating (e.g., frying pan, gyoza grill, iron plate, hot plate, etc.) or is heated by being placed close to the grill so that the grill marks (browned marks) are imparted by heating.

[0024] The starch (including processed starch), water, oil, emulsifier, thickener, grain flour, seasonings, etc. contained in the composition for forming dumpling wings can be appropriately selected from conventionally known ingredients, for example, see International Publication No. 2019 / 21348.

[0025] Since the frozen dumplings of the present invention are intended to be cooked after pre-thawing, when the frozen dumplings contain a composition for forming dumpling wings, it is desirable that the frozen dumplings will retain their shape after pre-thawing storage in the refrigerator or at room temperature, be able to be removed from the tray together with the dumpling bodies, and be able to reproduce the same post-cooking quality as when the frozen dumplings are baked and heated as they are (normally cooked products).

[0026] In one embodiment, the composition for forming dumpling wings used in the present invention is characterized in that it contains 4 to 25% by weight of starch (including the starch contained in the grain flour, when the composition for forming dumpling wings further contains grain flour) and has a degree of gelatinization of the starch after storage (after preliminary thawing) under higher temperature conditions than normal frozen storage conditions (e.g., −18° C. or lower) (hereinafter, sometimes simply abbreviated as "degree of gelatinization after storage") of 25 to 100% (embodiment A).

[0027] In embodiment A, the starch content of the composition for forming dumpling wings can be 4% by weight or more, preferably 5% by weight or more, more preferably 7% by weight or more, from the viewpoint of higher shape retention of the composition. On the other hand, from the viewpoint of easy spreading of the wings during cooking, the starch content of the composition for forming dumpling wings can be 25% by weight or less, preferably 20% by weight or less, more preferably 15% by weight or less, even more preferably 10% by weight or less.

[0028] In this specification, the "degree of gelatinization" refers to the rate at which starch has been converted into gelatinized starch, and can be measured by the β-amylase-pullulanase method (BAP method).

[0029] The degree of gelatinization of the composition for forming gyoza wings after storage is 25% or more, and from the standpoint of the composition's higher shape retention and better post-cooking quality, it may be preferably 45% or more, more preferably 60% or more, even more preferably 80% or more, and even more preferably 90% or more.

[0030] In embodiment A, the starch that may be contained in the composition for forming dumpling wings (including processed starch) is not particularly limited as long as it is edible, and a conventionally known one (see, for example, International Publication No. 2019 / 21348) can be used, but it is desirable that the minimum viscosity is 350 cP or more in the viscosity transition when a 10% by weight aqueous suspension is heated to 100 ° C and held for 5 minutes, and then cooled to 50 ° C and held. If the minimum viscosity is 350 cP or more, the composition for forming dumpling wings containing the starch has a gelatinization degree after storage in the desired numerical range, and the shape retention and post-cooking quality of the composition for forming dumpling wings are guaranteed. Preferably, the minimum viscosity of the starch aqueous suspension measured under the above conditions is 850 cP or more, more preferably 1000 cP or more, even more preferably 1300 cP or more, and even more preferably 1500 cP or more. The viscosity measurement can be carried out using a method and device known per se. The minimum viscosity is measured using a rotational viscometer "Rapid Visco Analyzer 4500 (RVA-4500, NSP Corporation)" under the following conditions: Rotation speed: 160 rpm Temperature control: Hold at 50°C for 30 seconds → Heat to 100°C over 4 minutes and hold for 5 minutes →Cool to 50℃ over 2 minutes and hold for 4 minutes It is defined as the minimum viscosity in the viscosity transition after heating to 100°C when measuring the viscosity transition due to temperature change at 100°C.

[0031] In embodiment A, the composition for forming dumpling wings may contain, as preferred processed starches, for example, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetate starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, gelatinized starch, etc. Further preferred starch types may include unprocessed glutinous rice starch or its phosphate cross-linked product, and unprocessed potato starch or its hydroxypropylated product.

[0032] In embodiment A, the composition for forming dumpling wings is preferably preheated separately from the heating (cooking heating) for making dumplings suitable for eating. When the composition for forming dumpling wings is preheated separately from the cooking heating, the heating method can be, for example, steaming heating. The heating conditions (e.g., heating temperature, heating time, etc.) are not particularly limited and may be appropriately set according to the heating method, etc., but the heating temperature is usually 70 to 120 ° C, preferably 90 to 100 ° C. The heating time is 2 minutes or more, preferably 3 minutes or more, more preferably 5 minutes or more. By this heat treatment, the "gelatinization degree after storage" of the starch in the composition for forming dumpling wings can be adjusted to a desired numerical range, that is, 25 to 100%. The upper limit of the heating time is not particularly limited, but it can be, for example, 30 minutes or less, preferably 25 minutes or less, more preferably 20 minutes or less.

[0033] In another embodiment, the composition for forming dumpling wings is characterized in that it satisfies the following conditions in order to maintain high shape retention and post-cooking quality even after storage at a temperature other than the freezing temperature range of -18°C or less (embodiment B). That is, When the hardness (maximum stress (unit: g)) and adhesive strength (negative area value (unit: g sec)) of the composition for forming dumpling wings after storage were measured using a texture analyzer, the hardness (X) and adhesive strength (Y) of the composition for forming dumpling wings were expressed by the following formula (1): Y > ‐1.4167X + 52.4436 (1) The relationship is as shown below. Here, "after storage" means after storage (after preliminary thawing) under conditions at a higher temperature than normal frozen storage conditions (for example, -18°C or lower).

[0034] Specifically, the hardness and adhesiveness of the composition for forming dumpling wings after storage are determined under the following conditions: (1) About 30 g of the composition for forming wings is placed in a dedicated cup having the shape described in Table 1, quickly frozen, frozen and stored at -18°C, and then incubated at 4°C or higher (e.g., 4°C, 25°C, 40°C) for 24 hours;

[0035] [Table 1]

[0036] (2) The special cup containing the composition for forming blades after step (1) is placed in a texture analyzer (TA-XT-Plus; Stable Micro Systems), and a jig is lowered under the following conditions to compress the composition and measure the change in stress over time: -Jig start position height: 35 mm Fixture: 35 mm diameter aluminum cylinder Measurement conditions: Library Hold until time Test Mode Compression Test Speed: 5 mm / sec Post-Test Speed: 3 mm / sec Target Mode Distance Distance 23.5 mm Hold Time 2 sec Trigger Type Button (3) From the stress-time curve obtained in step (2), the positive maximum stress (unit: g) is measured as the hardness (X) of the composition for forming blades, and the negative area value (unit: g sec) is measured as the adhesive strength (Y); This can be obtained by:

[0037] In embodiment B, the composition for forming dumpling wings may contain pregelatinized starch as a preferred processed starch. Preferable is pregelatinized starch that has not been subjected to phosphate cross-linking treatment, and even more preferable is pregelatinized starch that has not been subjected to esterification or etherification treatment such as acetylation or hydroxypropylation. Particularly preferred starch types include pregelatinized corn starch and pregelatinized potato starch, and particularly pregelatinized corn starch and pregelatinized potato starch that have not been subjected to chemical treatment, particularly pregelatinized corn starch and pregelatinized potato starch that have not been subjected to processing other than pregelatinization.

[0038] In embodiment B, the starch content of the composition for forming dumpling wings (including the starch contained in the grain flour when the composition for forming the wings further contains grain flour) is not particularly limited as long as the shape retention after storage is observed, but for example, the amount of pregelatinized starch is 2% by weight or more, preferably 2.5% by weight or more, more preferably 3% by weight or more. The upper limit of the starch content is also not particularly limited, but from the viewpoint of the ease of spreading of the wings during cooking, it may be, for example, 25% by weight or less, preferably 20% by weight or less, more preferably 15% by weight or less, and even more preferably 10% by weight or less.

[0039] The composition for forming dumpling wings may contain a gelling agent. By adding a gelling agent, the shape retention of the composition for forming wings after storage can be further reinforced. The gelling agent is not particularly limited as long as it is edible, and examples thereof include gelatin, agar, carrageenan, glucomannan, konjac extract, pectin, etc., and preferably includes gelatin, agar, carrageenan, glucomannan, and konjac extract. From the viewpoint of the spread of the batter during cooking (amount of wings) and the texture of the wings, etc., more preferably, gelatin, agar, and carrageenan can be mentioned, and even more preferably, gelatin. These gelling agents may be used alone or in combination of two or more.

[0040] When the composition for forming dumpling wings contains a gelling agent, the content is not particularly limited as long as the composition for forming wings after storage can retain its shape, but is, for example, 0.01% by weight or more, preferably 0.05% by weight or more, more preferably 0.1% by weight or more. The content is, for example, 15% by weight or less, preferably 10% by weight or less, more preferably 5% by weight or less, and even more preferably 3% by weight or less.

[0041] In addition to the above-mentioned components, the composition for forming dumpling wings may optionally contain components that compositions for forming dumpling wings normally contain (e.g., seasonings, salts, sugars, amino acids, proteins, celluloses, emulsifying aids, etc.) so long as the objective of the present invention is not impaired.

[0042] The method for preparing the composition for forming gyoza wings is not particularly limited, and it can be prepared by a method known per se or a method similar thereto. For example, water and starch (and / or grain flour) are stirred using a commercially available mixing and stirring device, etc., and when the composition for forming wings contains oil (and emulsifier, thickener, gelling agent), the oil, etc. are added to the stirring liquid and further stirred and mixed to prepare the composition. If the gelling agent is difficult to dissolve, it can be dissolved by adding hot water while mixing the gelling agent with oil.

[0043] In embodiment B, the composition for forming the gyoza wings can be preheated separately from the heating (cooking heating) for making the gyoza suitable for eating. However, even if the composition for forming the wings is left unheated, unlike conventional compositions for forming wings, it has excellent shape retention after storage and can be removed from the tray together with the gyoza itself.

[0044] The composition for forming gyoza wings can be used by adhering it to the surface of the gyoza. The method and manner of adhering the composition for forming gyoza wings to the surface of the gyoza are not particularly limited as long as wings are formed on the heated gyoza so that it is in a state suitable for eating, but it is preferable to adhere it to the surface of the gyoza that will be baked. The composition for forming gyoza wings may be attached to the entire surface of the gyoza that will be baked, or may be attached to a part of the surface that will be baked. Furthermore, the composition for forming gyoza wings may be attached not only to the surface of the gyoza that will be baked, but also to a part that is continuous with the surface that will be baked (for example, a side portion that connects to the bottom surface, etc.).

[0045] The amount of the composition for forming gyoza wings applied to the gyoza is not particularly limited and can be adjusted according to the desired size and shape of the wings, but it is usually 2.5 to 100 parts by weight, preferably 4 to 60 parts by weight, and more preferably 8 to 35 parts by weight per 100 parts by weight of the gyoza.

[0046] The composition for forming dumpling wings can be attached to the frozen dumpling in a frozen state. The method for attaching the composition for forming dumpling wings to the frozen dumpling in a frozen state is not particularly limited, but for example, the composition for forming dumpling wings attached to the surface of the dumpling can be subjected to a freezing treatment before being subjected to a heat treatment to make the dumpling suitable for eating. Alternatively, the composition for forming dumpling wings can be attached to the frozen dumpling in a frozen state by freezing the composition for forming dumpling wings without attaching it to the dumpling, and attaching the obtained composition for forming dumpling wings in a frozen state to the frozen dumpling.

[0047] The frozen dumplings of the present invention are cooked into pan-fried dumplings by baking after pre-thawing. Pre-thawing has the following advantages: (1) the temperature of the dumplings is increased, so that they can be made edible in a short time, thereby shortening the cooking time and improving convenience, and (2) even without adding water when baking and steaming with a lid, the quality after cooking can be equal to or better than that of dumplings stored at -18°C or lower, while still frozen, added water, steamed with a lid, etc. Therefore, the present invention provides frozen dumplings for cooking after pre-thawing, a method for preparing dumplings that can be cooked in a short time, which includes pre-thawing the frozen dumplings, and a method for producing pan-fried dumplings, which includes baking and heating the dumplings obtained by the method. Here, "cooking after pre-thawing" means that the frozen dumplings are first thawed from their frozen state and then baked and heated to make them suitable for eating.

[0048] There is no restriction on the preliminary thawing process, so long as it can bring the frozen dumplings from a frozen state to a thawed state. The preliminary thawing temperature can be appropriately selected, for example, between 0 and 100°C. The preliminary thawing time can be appropriately selected, for example, between 10 minutes and 100 hours. The preliminary thawing means is not particularly limited, but a thawing process other than microwave heating is preferable, for example, steaming or immersion in hot water (about 90 to about 100°C), storage in a refrigerator (for example, about 4 to about 10°C) or at room temperature (for example, about 15 to about 40°C), or a combination thereof can be mentioned. More specifically, for example, storage in a refrigerator (about 4°C) for 3 to 100 hours, preferably 6 to 72 hours, leaving at room temperature (for example, about 15°C) for 1 to 24 hours, preferably 3 to 12 hours, steaming for 3 to 30 minutes, preferably 5 to 20 minutes, immersion in hot water for 30 seconds to 3 minutes, preferably 1 to 2 minutes, etc. can be mentioned.

[0049] The pre-thawed gyoza is cooked into fried gyoza by baking. In the present invention, "fried gyoza" refers to gyoza that have been baked to a state suitable for eating, and "baking" refers to a heat treatment in which the gyoza is heated using a baking device (e.g., a frying pan, a griddle, a hot plate, a gyoza baking machine, etc.) (more specifically, the baking device is used as a direct heat medium). The calcination heating conditions (e.g., heating temperature, heating time, etc.) are not particularly limited and may be appropriately set depending on the heating method, etc., but the heating temperature is usually 100 to 300°C, preferably 150 to 250°C, and more preferably 190 to 240°C, and the heating time is usually 1 to 10 minutes, and preferably 2 to 5 minutes.

[0050] When baking, it is possible to use the method of adding water and covering the baking pan with a lid, which is commonly used as a cooking method for fried dumplings, but for the frozen dumplings of the present invention, after preliminary thawing, baking without adding water or using a lid will give the same or better post-cooking quality as baking without preliminary thawing and with added water and a lid, so it is preferable to bake without adding water and without a lid. This further shortens the cooking time, allows for easy cooking without complicated steps, and does not require skill.

[0051] In the present invention, the dumplings (including frozen dumplings) may be provided in a container (e.g., a tray, etc.). The container in which the dumplings are stored is not particularly limited, and a conventional container may be used, for example, the containers and trays described in WO 2014 / 007387, WO 2016 / 199882, etc. may be used. The dumplings may be provided in a package (e.g., an outer bag, a box) without being stored in a container.

[0052] The present invention also provides a packaged frozen dumpling product including any of the above-mentioned frozen dumplings of the present invention and a package which describes that cooking time can be shortened by baking and heating after pre-thawing, or that cooking time can be shortened by baking and heating after pre-thawing, and that baking without adding water or covering the lid will provide post-cooking quality equal to or better than that of baking without pre-thawing, adding water, and covering the lid. The description is preferably printed on the surface of the package. The present invention also provides a method for producing a frozen dumpling product in a packaged form, which includes packaging the frozen dumplings of the present invention in a package that describes that cooking can be shortened by baking and heating after pre-thawing, or that cooking can be shortened by baking and heating after pre-thawing, and that baking without adding water or covering the dumplings will result in cooked quality that is equal to or better than that of baking without pre-thawing, adding water, and covering the dumplings.

[0053] 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. EXAMPLES

[0054] [Sample preparation] (1) Preparation of the outer skin Wheat flour, gluten, salt, and water were mixed in the proportions shown in Table 2 to prepare a dough, which was then rolled to about 0.7 mm using a roll-type noodle machine to produce a noodle band. The noodle band was cut into an oval shape with a major axis of 90 mm and a minor axis of 80 mm to prepare the outer skins for gyoza dumplings (weight per piece: 6 g).

[0055] [Table 2]

[0056] (2) Making the filling and dumplings The minced meat, chopped vegetables, seasonings, etc. were mixed together to prepare the filling for dumplings, and then 13 g of the filling was covered with 5.5 g of the outer skin prepared in (1) above to prepare semicircular dumplings.

[0057] (3) Steaming and freezing dumplings The samples were steamed for 6 minutes using a steam convection oven (100% steam, 98°C) and then quickly frozen in a quick freezer.

[0058] (4) Baking conditions After heating a frying pan with oil dripped on it over medium heat, the dumplings were placed on the pan and cooked over medium heat (no water dripping or lid was used during cooking). The cooking temperatures, measured as the surface temperature of the frying pan, were as follows: At the start of cooking (when putting in the dumplings): 170℃ 1 minute from start of cooking: 180~200℃ 2 minutes from start of cooking: 195~220℃ 3 minutes from start of cooking: 200~220℃

[0059] [evaluation] Each evaluation item was evaluated by a consensus system according to the criteria in Table 3, and an overall evaluation was carried out based on the evaluation. The control group was T2 (frying in a frying pan for 3 minutes after pre-thawing in the refrigerator for 24 hours). When one or more ◎ marks were given for each item, the overall evaluation was given as ◎ (more preferable), when either 〇 or △ marks were given, the overall evaluation was 〇 (preferable), and when one or more × marks were given, the overall evaluation was × (not preferable). Products of equal or superior quality (overall evaluations of ◎ and 〇) to the normally cooked product (frozen gyoza prepared according to (1) to (3) above, baked with water and a lid without pre-thawing; cooking time approximately 8 minutes) were used as examples, and products of inferior quality to the normally cooked product (overall evaluation ×) were used as comparative examples.

[0060] [Table 3]

[0061] Test Example 1: Confirmation that pre-thawing can shorten cooking time while still achieving quality Tests T1 to T4 were pre-thawed in a refrigerator (at about 4°C) for 24 hours and then baked for 2, 3, 4, and 5 minutes, respectively. Tests T5 to T9 were frozen products that were not pre-thawed and then baked for 1, 2, 3, 4, and 5 minutes, respectively. The results are shown in Table 4.

[0062] [Table 4]

[0063] It was found that pre-thawing before cooking allowed the food to have the same quality as a regular cooked product if the cooking time was 2 minutes or more, making it possible to achieve both time-saving cooking and quality. Time-saving cooking was not possible without pre-thawing.

[0064] Test Example 2: Comparison with normal cooking, storage and reheating method Test groups T10 to T13 were prepared by storing normally cooked foods (T0) in the refrigerator for 24 hours, then reheating them in a microwave oven for 30 seconds, 1 minute, 1 minute 30 seconds, or by steaming for 2 minutes. The results are shown in Table 5 in comparison with the control group T2.

[0065] [Table 5]

[0066] It was confirmed that pre-thawing followed by baking had superior quality compared to reheated products. Reheating in the microwave caused the edges (the seams of the skin) to harden and reduced the quality of the baked surface. On the other hand, steaming caused a decrease in the quality of the baked surface. It was clear that pre-thawing followed by cooking had a significant effect on the quality of the baked surface.

[0067] Test Example 3: Quality superiority of baking over microwave / steaming Test groups T14 to T18 were pre-thawed in a refrigerator for 24 hours, then heated in a microwave oven for 30 seconds, 1 minute, or 1 minute 30 seconds, or steamed for 2 or 3 minutes. The results are shown in Table 6 in comparison with control group T2.

[0068] [Table 6]

[0069] Compared to cooking in a frying pan, quality differences were found in both microwave and steamer cooking, such as hardening of the crust and loss of elasticity in the belly.

[0070] Test Example 4: Quality superiority over chilled products Test group T19 was a chilled product (not frozen) that was baked for 3 minutes while still chilled. The results are shown in Table 7 in comparison with control group T2.

[0071] [Table 7]

[0072] It was confirmed that frozen products have a quality advantage when cooked after pre-thawing compared to chilled products.

[0073] Test Example 5: Confirmation of pre-thawing time required to maintain good quality and comparison with chilled In the test groups T20 to T23, the frozen products were pre-thawed in a refrigerator for 3, 6, 12, and 72 hours, respectively, and then baked for 3 minutes, while in the test group T24, the chilled products (not frozen) were baked for 3 minutes while still in the chilled state. The results are shown in Table 8 in comparison with the control group T2.

[0074] [Table 8]

[0075] It was confirmed that, at least, pre-thawing in the refrigerator for between three hours and three days enables time-saving cooking with the same quality as pre-thawing for 24 hours.

[0076] Test Example 6: Verification of backup decompression method Test group T25 was left at room temperature (about 20℃) for 5 hours, and T26 was pre-thawed by steaming in a steamer for 10 minutes and then baked for 3 minutes. Test groups T27 and T28 were steamed for 10 minutes, then stored in the refrigerator and at room temperature for 5 hours, respectively, and baked for 3 minutes. The results are shown in Table 9 in comparison with control group T2.

[0077] [Table 9]

[0078] It was confirmed that pre-thawing and baking the food makes it possible to cook in less time while maintaining quality, and that the method of pre-thawing can be any method, such as at room temperature, in the refrigerator, steamed, or stored after steaming.

[0079] Test Example 7: Examination of further quality improvement by composition and preparation method of frozen dumplings We attempted to further improve the quality of the skin by using additives and modifying the process. Test group T29 was prepared by replacing 5% by weight of the wheat flour with starch acetate in the above (1), T30 was prepared by adjusting the moisture content of the filling to 30% compared to 16% by weight in control group T2, and T31 was prepared by immersing the dumplings in boiling water (95-100°C) for 30 seconds just before freezing after steaming in the above (3). As with control group T2, each test group was pre-thawed in a refrigerator for 24 hours and then baked for 3 minutes. (a) An improvement of -1 point or more in either the hardness of the crust or the dryness of the filling, or (b) An improvement of at least one point in either the elasticity of the belly, the color of the browned surface, or the crispness of the browned surface When this was observed, the result was evaluated as "◎ (better quality)." The results are shown in Table 10 in comparison with the control plot T2.

[0080] [Table 10]

[0081] It was found that the quality of the skin during cooking after preliminary thawing could be further improved by combining measures such as adding starch acetate to the skin, increasing the moisture content of the filling, and immersing the filling in hot water before freezing. [Industrial Applicability]

[0082] The frozen dumplings of the present invention enable quick cooking while maintaining excellent quality after cooking, and are therefore extremely useful when a large number of dumplings need to be served in a short period of time, such as during busy times at restaurants, such as lunchtime.

Claims

1. Frozen dumplings for pre-thawing and cooking, characterized in that the frozen product is pre-thawed and then cooked at the time of consumption.

2. The frozen dumplings according to claim 1, wherein the pre-thawing time is from 10 minutes to 100 hours.

3. The frozen dumplings according to claim 1, wherein the pre-thawing temperature is 0 to 100°C.

4. The frozen dumplings according to claim 1, wherein the preliminary thawing method is steaming, refrigeration or storage at room temperature, or a combination thereof.

5. The frozen dumplings according to claim 1, wherein the cooking time is 2 to 5 minutes.

6. The frozen dumplings according to claim 1, wherein the temperature during baking is 100 to 300°C.

7. Frozen dumplings according to claim 1, wherein no water is added during baking and no lid is used.

8. The frozen dumpling according to claim 1, wherein the wrapper contains acetic acid starch.

9. The frozen dumpling according to claim 1, wherein the moisture content of the filling is 25 to 35% by weight of the total filling.

10. The frozen dumplings according to claim 1, which are immersed in boiling water before freezing.

11. A frozen dumpling product in a single package form, comprising frozen dumplings according to any one of claims 1 to 10, and a package that states that the product can be cooked quickly by pre-thawing and then baking.

12. A frozen dumpling product in a single package form, comprising: frozen dumplings according to any one of claims 1 to 10; and packaging that states that by pre-thawing and then baking, it is possible to shorten cooking time, and that even if the dumplings are baked without adding water or covering them, the post-cooking quality will be equivalent to or better than when they are baked without pre-thawing, with water added and covered.

13. A method for producing a frozen dumpling product in one package form, comprising packaging the frozen dumplings according to any one of claims 1 to 10 in a package that states that the dumplings can be cooked quickly by pre-thawing and then baking them.

14. A method for producing a frozen dumpling product in one package form, comprising packaging the frozen dumplings according to any one of claims 1 to 10 in a package that states that by pre-thawing and then baking, it is possible to shorten the cooking time, and that even if the dumplings are baked without adding water or covering them, the post-cooking quality will be equivalent to or better than when they are baked without pre-thawing, with water added and covered.

15. A method for preparing dumplings that can be cooked in a short time, comprising pre-thawing the frozen dumplings described in claim 1, wherein the frozen dumplings may optionally (a) The peel contains starch acetate, and / or (b) The moisture content of the filling is 25 to 35% by weight of the total filling, and / or (c) Immersed in hot water before freezing, method.

16. The method according to claim 15, wherein the pre-thawing time is from 10 minutes to 100 hours.

17. The method according to claim 15, wherein the pre-thawing temperature is 0 to 100°C.

18. The method according to claim 15, wherein the preliminary thawing means is steaming, refrigeration or storage at room temperature, or a combination thereof.

19. A method for producing pan-fried dumplings, comprising heating the dumplings obtained by the method of claim 15.

20. The method according to claim 19, wherein the baking time is 2 to 5 minutes.

21. The method according to claim 19, wherein the firing temperature is 100 to 300°C.

22. The method according to any one of claims 19 to 21, wherein no water is added during firing and no lid is used.