Production method for stuffed food product suppressed in hardening tendency of wrapper

Abstract

To provide a production method for stuffed food product for suppressing hardening of a wrapper.SOLUTION: A production method for a stuffed food product is disclosed as an embodiment, the method including: a step (1) of adding an expansive agent to filling other than the expansive agent so that a weight of the expansive agent becomes 0.2 wt.% or more and mixing the admixture to obtain a filling admixture; and a step (2) of packing a wrapper along with the filling admixture obtained in the step (1) to a mold so that the packed volume occupies as high as 80% or more of a height of the mold and molding them to obtain a wrapped molded product of the filling.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention provides, as one embodiment thereof, a method for producing an enrobed food product that inhibits the hardening of the skin of the enrobed food product over time after cooking until consumption, and is useful in the food industry. [Background technology]

[0002] Filled foods such as shumai and gyoza are popular foods enjoyed in restaurants and other establishments as well as in ordinary homes, and are typical processed meat foods. There is also a high demand for filled foods such as shumai and gyoza to be served at buffets in hotels, restaurants, and other establishments. In many cases, after cooking, they are stored in a bamboo steamer and served to diners. In such cases, a certain amount of time often passes between cooking and when the food is actually eaten, and during this time, the skins of the shumai and gyoza come into contact with air, causing the skins to harden and resulting in a deterioration in quality. Technological developments have been made to improve the quality of processed meat foods. For example, Patent Document 1 describes a method for producing processed meat foods that are soft and juicy and have a good meat grain texture. Patent Document 2 describes a curing agent for improving the texture, color, and taste of processed meat products such as ham and sausage. Patent Document 3 describes an aerated processed meat food made from processed minced meat, which has an increased air content to give it a lighter texture. Patent Document 4 describes a composition for meat, a method for producing processed meat foods, and a method for improving the chewiness of processed meat foods. However, no suitable technology has been provided to date to alleviate the problem of hardening of the skins of the above-mentioned filled foods such as shumai and gyoza. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-274999 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-55818 [Patent Document 3] Japanese Patent Application Laid-Open No. 2012-223131 [Patent Document 4] International Publication No. 2020 / 066844 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention aims to provide, as one of its embodiments, a method for producing an encrusted food product that prevents the hardening of the skin of the encrusted food product over time after cooking until consumption. [Means for solving the problem]

[0005] The present inventors have conducted extensive research to solve the above problems and have completed the present invention. Specific embodiments of the present invention are as follows. However, the present invention is not limited to these embodiments.

[0006] [1] A step (1) of adding a leavening agent to the filling so that the weight of the leavening agent is 0.2% by weight or more relative to the weight of the filling other than the leavening agent, and mixing to obtain a filling mixture; Step (2) of filling the filling mixture obtained in step (1) together with the skin into a mold so that the filling amount is 80% or more of the height of the mold, and molding to obtain a shaped shell product of the filling; A method for producing an enrobed food product comprising the steps of: [2] Step (3) of heating the shell-shaped filling obtained in step (2); The method for producing the filled food product according to [1] above, further comprising: [3] The manufacturing method according to [1] or [2] above, wherein the leavening agent is one or more selected from sodium bicarbonate, ammonium bicarbonate, a leavening agent preparation, calcium hydrogen phosphate, and calcium dihydrogen pyrophosphate. [4] When the major axis of the mold is X (mm) and the major axis of the skin is Y (mm), (YX) / X×100=Z The method according to any one of the above [1] to [3], wherein the value Z (%) is 19 to 65%. [5] The method according to any one of [1] to [4] above, wherein the stuffed food is shumai or gyoza. [6] A step (1) of adding a leavening agent to the filling so that the weight of the leavening agent is 0.2% by weight or more relative to the weight of the filling other than the leavening agent, and mixing to obtain a filling mixture; Step (2) of filling the filling mixture obtained in step (1) together with the skin into a mold so that the filling amount is 80% or more of the height of the mold, and molding to obtain a shaped shell product of the filling; A method for inhibiting hardening of the skin of a filled food, comprising: [7] Step (3) of heating the shell-shaped product of the filling obtained in step (2); The method for inhibiting hardening of the skin of an enrobed food product according to [6] above, further comprising: [8] The method for suppressing the swelling described in [6] or [7] above, wherein the swelling agent is one or more selected from sodium bicarbonate, ammonium bicarbonate, a swelling agent preparation, calcium hydrogen phosphate, and calcium dihydrogen pyrophosphate. [9] When the major axis of the mold is X (mm) and the major axis of the skin is Y (mm), (YX) / X×100=Z The method for suppressing the oxidative stress according to any one of the above [6] to [8], wherein the value Z (%) is 19 to 65%.

[10] The method for inhibiting according to any one of [6] to [9] above, wherein the stuffed food is shumai or gyoza. [Effects of the Invention]

[0007] According to the present invention, a method for producing an enrobed food product that inhibits hardening of the skin of the enrobed food product over time after cooking until consumption is provided as one of its embodiments. [Brief explanation of the drawings]

[0008] [Figure 1] Figure 1 is a schematic diagram of a shumai mold, and the line in the figure indicates the long diameter of the mold. [Figure 2] FIG. 2 is a schematic diagram of a shumai wrapper, and the diagonal line in the figure indicates the long diameter of the wrapper. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to these. Those skilled in the art can modify the embodiments of the present invention in various aspects without departing from the spirit of the present invention, and such modifications are also included in the scope of the present invention.

[0010] One embodiment of the present invention is a method for producing an enrobed food product that prevents the skin from hardening over time after cooking until consumption, as follows. "[A] Step (1) of adding a leavening agent to a filling so that the weight of the leavening agent is 0.2% by weight or more relative to the weight of the filling other than the leavening agent, and mixing them to obtain a filling mixture; Step (2) of filling the filling mixture obtained in step (1) together with the skin into a mold so that the filling amount is 80% or more of the height of the mold, and molding to obtain a shaped shell product of the filling; A method for producing an encased food product comprising the steps of: The method for producing the filled food product according to the above embodiment will be described in detail below.

[0011] "Filled foods" refer to foods prepared by wrapping a filling containing minced meat (generally also called "filling") in a skin made from ingredients containing wheat flour and then heating it by baking, frying, steaming, or other methods, and refer to foods that contain a filling and a skin (outer skin) that covers at least a portion of the filling. The number of skins that cover the filling may be one or two or more. Specific examples of filled foods include shumai, gyoza, xiaolongbao, wonton, spring rolls, baozi, ravioli, etc., of which shumai and gyoza are particularly representative. Here, the minced meat can be any type commonly used in minced meat processed foods, without any particular limitations. For example, at least one type of edible meat, such as chicken, pork, beef, horse, mutton, goat, rabbit, or duck, or at least one organ or edible part of chicken, pork, beef, horse, sheep, goat, rabbit, or duck is preferably used. These raw materials may be used alone or in combination of two or more. The method for preparing minced meat is not particularly limited, and may be appropriately carried out using a known method or a method similar thereto. For example, minced meat can be prepared by shredding edible meat using a meat chopper or meat grinder.

[0012] Process (1) Step (1) is a step of adding a leavening agent to a filling so that the weight of the leavening agent is 0.2% by weight or more relative to the weight of the filling other than the leavening agent, and mixing to obtain a filling mixture. The "filling" refers to the ingredient that is wrapped in the skin of a filled food product, i.e., the ingredient containing minced meat. The filling may contain minced meat, as well as vegetables such as onions, bamboo shoots, dried shiitake mushrooms, and Chinese cabbage, or seafood such as shrimp and scallops, or dried versions of these.

[0013] When preparing the filling, edible oils and fats, seasonings, binders, and other general food additives may be added as long as the characteristics of the manufacturing method [A] above are not impaired.

[0014] The edible oils and fats that can be used are not particularly limited as long as they are edible, and examples thereof include vegetable oils and fats such as salad oil, corn oil, soybean oil, sesame oil, rapeseed oil, rice oil, safflower oil, cottonseed oil, sunflower oil, perilla oil, olive oil, coconut oil, peanut oil, almond oil, avocado oil, cocoa butter, peanut butter, and palm oil; and animal oils and fats such as fish oil, beef tallow, lard, and milk fat.

[0015] The seasoning may be any food or food additive used to season dishes, without any particular limitation, and examples thereof include salt, sugars (e.g., glucose, fructose, sucrose, lactose, dextrin, etc.), starches (e.g., wheat starch, rice starch, potato starch, corn starch, tapioca starch, etc.), soy protein, soy flour, powders of vegetables (e.g., carrot, onion, celery, Chinese cabbage, cabbage, etc.) and extracts thereof, seaweed ( Examples include powders of kelp, wakame seaweed, etc. and extracts thereof, powders of mushrooms (e.g., matsutake, shiitake, shimeji, etc.) and extracts thereof, powders of seafood (e.g., bonito, mackerel, horse mackerel, sardines, shrimp, scallops, oysters, etc.) and extracts thereof, powders of meat (e.g., beef, pork, chicken, etc.) and extracts thereof, soy sauce, mirin, sake, yeast extract, umami seasonings (e.g., amino acid seasonings, nucleic acid seasonings, etc.), sweeteners, acidulants, spices, etc.

[0016] Examples of binders include those commonly used in processed minced meat foods, such as eggs and breadcrumbs.

[0017] Other common food additives include emulsifiers (glycerin fatty acid esters, sucrose fatty acid esters, saponin, lecithin, etc.), manufacturing agents (phosphates, silicon dioxide, etc.), preservatives (benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, ε-polylysine, etc.), antioxidants (ascorbic acid, erythorbic acid, catechin, etc.), fungicides (thiabentazole, fludioxonil, etc.), coloring agents (annatto pigment, turmeric pigment, gardenia pigment, etc.), flavorings (synthetic flavorings such as ethyl acetoacetate and anisaldehyde, natural flavorings such as squid, shrimp, and crab), etc. One or more of the above-mentioned edible oils and fats, seasonings, binders, and other common food additives can be added as needed, and the amount to be added can be determined in accordance with the usual amount.

[0018] Step (1) is characterized in that in addition to the above ingredients, a leavening agent is added as an essential ingredient and mixed to prepare the filling. In step (1), the "leavening agent" mixed with the filling expands when the filling is heated, thereby increasing contact between the skin of the filled food and the filling, while reducing contact between the skin and air, thereby preventing the skin from hardening. The leavening agent is not particularly limited as long as it has this function, and examples include sodium bicarbonate, ammonium bicarbonate, leavening agent preparations, calcium hydrogen phosphate, and calcium dihydrogen pyrophosphate. One or more (preferably one, or two or more and five or less) leavening agents selected from these leavening agents may be mixed with the filling. In addition to the above effects, the leavening agent can also have the effect of improving the packed feeling of the filling in the filled food by expanding when the filling is heated. In step (1), the leavening agent is added to and mixed with the filling so that the amount is 0.2% (wt%) or more relative to the weight of the filling excluding the leavening agent. The amount of leavening agent added is appropriately selected depending on the type of filling, etc., but from the viewpoint of suppressing hardening of the crust, it is preferably within the range of 0.2% to 7% by weight, more preferably 0.2% to 5% by weight, even more preferably 0.2% to 3% by weight, and even more preferably 1 to 3% by weight, relative to the weight of the filling excluding the leavening agent. When two or more leavening agents are added, the amount of each leavening agent may be appropriately determined within the above range and added. The procedure for mixing the leavening agent with the filling is not particularly limited, but for example, the leavening agent may be mixed with some of the ingredients in advance and then added to the filling. The method for preparing the filling is not particularly limited, and the filling is prepared by mixing the ingredients constituting the filling described above by a method commonly used in the art. The mixing may be by hand or mechanical mixing.

[0019] Process (2) Step (2) is a step of filling the filling mixture obtained in step (1) into a mold so that the filling amount is 80% or more of the height of the mold, and molding to obtain a filling envelope molded product. The "skin" used to encase the filling can be prepared according to a general preparation method, depending on the type and form of the food to be filled, by mixing wheat flour (strong flour and weak flour), starch, soy flour, salt, water, etc., adding sugar, edible oils and fats as needed, and optionally adding yeast and allowing to ferment. The thickness of the skin is determined appropriately depending on the type and form of the filled food, but is preferably 0.25 mm to 0.8 mm, more preferably 0.3 mm to 0.7 mm, and even more preferably 0.3 mm to 0.6 mm. The "mold" (including the tray) for forming the filling can be appropriately selected and used according to the type and form of the filled food in accordance with general preparation methods. Step (2) is characterized in that the filling is filled into the mold so that its filling amount is 80% or more of the mold height. It is important that the surface of the filled filling is positioned at a height of 80% or more of the mold height. Here, the filling amount is preferably 80% to 99% of the mold height, more preferably 85% to 95%, and even more preferably 90% to 95%. By adjusting the amount of filling as described above, a sufficient contact surface is formed between the filling and the skin, which has the effect of preventing the skin from hardening.

[0020] In step (2), in addition to adjusting the amount of filling, the hardening of the skin can also be prevented by adjusting the size of the skin. Specifically, when the major diameter of the mold is X (mm) and the major diameter of the skin is Y (mm), (YX) / X×100=Z It is preferable to adjust the value Z (%) shown by the formula below to 19 to 65% before molding the filling. Here, it is more preferable to adjust it to 19 to 45%, and particularly preferable to adjust it to 19 to 30%. By adjusting the size of the skin as described above, the skin can be securely placed in the mold (tray) during the filling molding stage, allowing the skin to come into closer contact with the filling, further enhancing the effect of preventing the skin from hardening. Here, we will explain the above "long diameter X of the mold" and "long diameter Y of the skin" using the example of the filled food being shumai. Figure 1 shows a schematic diagram of the "mold" when the filled food is shumai, and the long diameter of the mold refers to the total length of the mold's "length + width + length" indicated by the dashed line. Figure 2 also shows a schematic diagram of shumai skin, and the long diameter of the skin refers to the length indicated by the diagonal line (dashed line).

[0021] In the manufacturing method [A] above, the shaped filling wrapper prepared in steps (1) and (2) can be further subjected to a heating step, a cooling step, and / or a freezing step, etc., to prepare the final filled food product.

[0022] Heating can be performed by ordinary cooking methods such as steaming, baking, and frying, and can be performed using cooking equipment such as a steamer, oven, convection oven, steam convection oven, fryer, etc. Such heating step can be performed usually at 50°C to 150°C, preferably 70°C to 110°C, for usually 1 minute to 60 minutes, preferably 5 minutes to 30 minutes.

[0023] As the cooling means, a normal cooling means employed in the production of food products, such as cooling at room temperature, cooling with air, cooling with running water, etc. can be used. The freezing method may be a normal freezing method employed in food production, such as freezing in a freezer at about −20° C. to −40° C., quick freezing, etc. From the viewpoint of maintaining the quality of the filled food during the storage period until it is served to the consumer, quick freezing is preferred. If the filled food produced by the manufacturing method [A] above is a frozen food, when necessary (for example, at the time of consumption), it will be reheated (cooked) by a restaurant or other business or by a general consumer before being served for consumption.Even if time passes during this time, the hardening of the skin is suppressed and its softness is maintained.

[0024] Another embodiment of the present invention is a method for inhibiting the hardening of the skin of an enrobed food over time after cooking until eating, as shown in [B] below. "[B] A step (1) of adding a leavening agent to the filling so that the weight of the leavening agent is 0.2% by weight or more relative to the weight of the filling other than the leavening agent, and mixing the ingredients to obtain a filling mixture; Step (2) of filling the filling mixture obtained in step (1) together with the skin into a mold so that the filling amount is 80% or more of the height of the mold, and molding to obtain a shaped shell product of the filling; A method for inhibiting hardening of the skin of an enrobed food, comprising: For the meanings of terms such as filling and leavening agent and preferred embodiments thereof when carrying out the above inhibition method, reference can be made to the corresponding explanations given in relation to the manufacturing method [A] above. [Example]

[0025] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. Those skilled in the art may modify the embodiments of the present invention in various aspects without departing from the spirit of the present invention, and such modifications are also included within the scope of the present invention.

[0026] Example 1: Shumai (A) General procedure for preparing shumai Various types of shumai were prepared according to the following procedure. (1) Making the filling 1) Minced pork was minced to 4.8-5.0 mm, and soy protein was soaked in water for more than 5 minutes. 2) Diced pork, minced pork, onion, salt, soy sauce, water, soy protein, sugar, and starch were mixed in a Kitchen Aid. The composition of the filling prepared by the above procedure is shown in Table 1 below.

[0027] [Table 1]

[0028] When a leavening agent was added in the preparation of the filling, it was premixed with the above-mentioned sugar and starch, and then added to the filling to a predetermined amount.

[0029] (2) Creating the skin 1) Wheat flour, tapioca starch, soy flour, and water were mixed in a Kitchen Aid to create a dough. 2) The dough was rolled out to approximately 0.33 mm using a roll-type noodle machine and cut into 75 x 75 mm pieces. The major axis of the pastry (hereinafter also referred to as "Y") refers to the diagonal length (mm). The composition of the skins prepared by the above procedure is shown in Table 2 below.

[0030] [Table 2]

[0031] (3) Molding 1) 25g of filling was wrapped in one skin. The filling was wrapped in a skin and embedded into each hole in the tray. A schematic diagram of the shape of the holes in the mold (tray) used is shown in Figure 1. The major axis of the mold (hereinafter also referred to as "X") refers to the total length of the length (mm) + width (diameter of the base) (mm) + height (mm), as indicated by the line in the figure. (4) Steamed The tray was heated in a steamer filled with boiling water for 9 minutes (core temperature was around 80°C). (5) Heat dissipation Cover with a pad and let cool for 15 minutes. (6) Inversion The tray was turned over and the shumai was removed from the tray onto a wire rack. (7) Freezing It was frozen on a wire rack for at least 30 minutes.

[0032] (B) General procedure for evaluating shumai The "softness of the skin" and "filling sensation" of the prepared shumai were evaluated according to the criteria shown in Table 3 below. The evaluation was carried out by three experienced panelists. The softness of the skin was evaluated one hour after preparation. The filling sensation was evaluated by appearance. Details of the above conditions for "preparation to 1 hour storage" are shown below. (preparation) Heating temperature: 100℃ Cookware: Place a baking sheet on a stainless steel tray and use the steam function of a steam convection oven. Cooking time: 10 minutes (Save for 1 hour) Storage temperature: 30~40℃ Cookware: Place in a wooden steamer and cook on a Panasonic KZ-PH33 (IH cooking heater) with the heat setting set to "Keep Warm." Storage time: 1 hour

[0033] [Table 3]

[0034] (C) Specific preparation and evaluation of shumai (1) Examination of the amount of leavening agent to be added 1) Following the general procedure described above, various shumai with different amounts of leavening agent were prepared, as shown in Table 4 below. The amount of leavening agent added is expressed as the weight percentage of the leavening agent when the weight of the filling other than the leavening agent is taken as 100% by weight.

[0035] [Table 4]

[0036] 2) The results of evaluating the various shumai mentioned above are shown in Table 5 below. Note that X and Y in the table are as described above (the same applies to the following tables).

[0037] [Table 5]

[0038] The addition of sodium bicarbonate to shumai at a concentration of 0.3% or more clearly inhibited the hardening of the skin. It also improved the filling texture.

[0039] (2) Consideration of the type of leavening agent 1) Following the general procedure above, various shumai with different types of leavening agents were prepared as shown in Table 6 below.

[0040] [Table 6]

[0041] Regardless of the type of leavening agent, a clear effect of inhibiting hardening of the skin was confirmed for all shumai. In addition, an effect of improving the feeling of filling was also confirmed, and a more favorable effect of improving the feeling of filling was confirmed for shumai using sodium bicarbonate, ammonium bicarbonate, or leavening agent preparations. 2) The results of evaluating the various shumai mentioned above are shown in Table 7 below.

[0042] [Table 7]

[0043] (3) Consideration of the height (%) of the filling relative to the height of the mold during filling 1) Following the general procedure described above, various shumai were prepared with different filling heights (%) relative to the mold height when filled, as shown in Table 8 below.

[0044] [Table 8]

[0045] 2) The results of evaluating the various shumai mentioned above are shown in Table 9 below.

[0046] [Table 9]

[0047] In the case of shumai where the height of the filling relative to the height of the mold at the time of filling was 93% or more, a clear effect of suppressing the hardening of the skin was confirmed. At the same time, the effect of improving the feeling of the filling being packed in was also confirmed.

[0048] (4) Examination of the effect of changing the mold height 1) Following the general procedure above, various shumai were prepared using Examples 1-3 under the conditions shown in Table 10 below (the amount of filling was constant; the mold height was varied).

[0049] [Table 10]

[0050] 2) The results of evaluating the various shumai mentioned above are shown in Table 11 below.

[0051] [Table 11] [Industrial Applicability]

[0052] The present invention provides, as one of its embodiments, a method for producing an enrobed food product that inhibits the hardening of the skin of the enrobed food product over time after cooking until consumption, and is useful, for example, in the food industry.

Claims

1. A step (1) of adding a leavening agent to the filling so that the weight of the leavening agent is 0.2% by weight or more relative to the weight of the filling other than the leavening agent, and mixing the mixture to obtain a filling mixture; Step (2) of filling the filling mixture obtained in step (1) together with the skin into a mold so that the filling amount is 80% or more of the height of the mold, and molding to obtain a shaped shell product of the filling. A method for producing an enrobed food product comprising the steps of:

2. Step (3) of heating the shell-shaped filling obtained in step (2); The method for producing an encased food product according to claim 1, further comprising:

3. 3. The method according to claim 1, wherein the leavening agent is one or more selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, a leavening agent preparation, calcium monohydrogen phosphate, and calcium dihydrogen pyrophosphate.

4. When the long diameter of the mold is X (mm) and the long diameter of the skin is Y (mm), (Y-X) / X×100=Z The method according to claim 1 or 2, wherein the value Z (%) is 19 to 65%.

5. The method according to claim 1 or 2, wherein the stuffed food is shumai or gyoza.

6. A step (1) of adding a leavening agent to the filling so that the weight of the leavening agent is 0.2% by weight or more relative to the weight of the filling other than the leavening agent, and mixing the mixture to obtain a filling mixture; Step (2) of filling the filling mixture obtained in step (1) together with the skin into a mold so that the filling amount is 80% or more of the height of the mold, and molding to obtain a shaped shell product of the filling. A method for inhibiting hardening of the skin of a filled food, comprising:

7. Step (3) of heating the shell-shaped filling obtained in step (2); The method for inhibiting hardening of the skin of an enclosed food according to claim 6, further comprising:

8. 8. The method according to claim 6, wherein the leavening agent is one or more selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, leavening agent preparations, calcium hydrogen phosphate, and calcium dihydrogen pyrophosphate.

9. When the long diameter of the mold is X (mm) and the long diameter of the skin is Y (mm), (Y-X) / X×100=Z The method according to claim 6 or 7, wherein the value Z (%) is 19 to 65%.

10. The method for suppressing the infection according to claim 6 or 7, wherein the stuffed food is shumai or gyoza.

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