Frozen jiaozi improved in break-resistance of frozen product of batter liquid

Abstract

To provide frozen jiaozi, etc. improved in break-resistance of a frozen product of batter liquid and suppressed in occurrence of impact-caused breaking of the frozen product of the batter liquid.SOLUTION: Frozen jiaozi includes plural frozen jiaozi bodies bound with each other via frozen products of batter liquid. The frozen jiaozi has 0.1 or more of breaking distance / breaking stress×area under the curve, when the breaking stress (gf), the breaking distance (mm) and the area under the curve (mm gf) are determined respectively from a stress-compression distance curve acquired by presenting the batter liquid to a frozen compression test exercised according to the predetermined procedure using a texture analyzer.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to frozen dumplings in which multiple frozen dumplings are connected via a frozen batter, and more particularly to frozen dumplings in which the frozen batter has improved resistance to cracking. The present invention also relates to batters suitable for use in the frozen dumplings, and methods for improving the resistance of the frozen batter to cracking. [Background technology]

[0002] In recent years, frozen dumplings have been proposed in which multiple frozen dumplings are connected together via a frozen batter (Patent Documents 1 to 5). These frozen dumplings are advantageous in that multiple dumplings can be arranged at once in a cooking utensil such as a frying pan, which is less time-consuming and does not stain the hands as easily as arranging dumplings one by one. However, these frozen dumplings have a problem in that they are prone to cracking in the frozen batter (especially in the part connecting the frozen dumplings) if they are subjected to shock during transportation or storage.

[0003] Regarding the above-mentioned problem, Patent Document 5 describes that cracking of the frozen batter can be suppressed by increasing the thickness of the frozen batter or narrowing the gap between the frozen dumplings. However, increasing the thickness of the frozen batter may extend the cooking time of the frozen dumplings and increase the weight of the frozen dumplings, which increases the transportation costs. Therefore, there has been a demand for the development of a new technology that can suppress cracking due to impact without changing the thickness of the frozen batter. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2016 / 199882 [Patent Document 2] Japanese Patent Application Laid-Open No. 2017-23103 [Patent Document 3] Japanese Patent Application Laid-Open No. 2005-137296 [Patent Document 4] Japanese Patent Application Publication No. 2023-138088 [Patent Document 5] Japanese Patent Publication No. 2023-140367 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention was made in consideration of the above-mentioned circumstances, and one of the problems it aims to solve is to provide frozen dumplings in which the frozen batter liquid is more resistant to cracking and in which the occurrence of cracking of the frozen batter liquid due to impact is suppressed. Another object of the present invention is to provide a batter liquid that is more resistant to cracking when frozen. Another object of the present invention is to provide a method for improving the crack resistance of frozen batter liquid. [Means for solving the problem]

[0006] As a result of intensive research to solve the above-mentioned problems, the present inventors have found that when a batter liquid is subjected to a freeze compression test performed according to a predetermined procedure using a texture analyzer, and the breaking stress, breaking distance, and area under the curve are determined from the obtained stress-compression distance curve, if these satisfy a specific relationship, the frozen product of the batter liquid will be more resistant to cracking and the occurrence of cracks due to impact can be suppressed. Based on this finding, the present inventors have conducted further research and have completed the present invention. That is, the present invention is as follows.

[0007] [1] A frozen gyoza in which a plurality of frozen gyoza bodies are connected via frozen batter liquid, Frozen dumplings in which the breaking stress (gf), breaking distance (mm) and area under the curve (mm·gf) are calculated from the stress-compression distance curve obtained by subjecting the batter liquid to a freeze compression test performed using a texture analyzer according to the following steps (1) to (3), and the breaking distance / breaking stress×area under the curve is 0.1 or more. <Freezing compression test> (1) Prepare a frozen rectangular prism of batter liquid measuring 68 mm wide x 23 mm deep x 5 mm high, and use this as the sample. (2) The sample prepared in (1) above is adjusted to −18° C., and then compressed with a spherical plunger having a diameter of 5 mm at a compression speed of 2 mm / sec using a texture analyzer. (3) The stress applied to the plunger in (2) above is continuously measured, and a stress-compression distance curve is obtained by plotting the stress (gf) on the vertical axis and the compression distance (mm) on the horizontal axis on a graph. [2] The frozen dumplings according to [1], wherein the breaking distance is 1 mm or more. [3] Frozen dumplings according to [1] or [2], wherein the batter contains a gelling agent and / or sugar. [4] The frozen dumplings according to any one of [1] to [3], wherein the batter contains 0.8% by weight or more of a gelling agent. [5] The frozen dumplings according to [3] or [4], wherein the gelling agent is at least one selected from the group consisting of gelatin, pectin, agar, and guar gum. [6] Frozen dumplings according to any one of [1] to [5], wherein the batter contains 3% by weight or more of sugars. [7] The frozen dumplings according to any one of [3] to [6], wherein the saccharide is at least one selected from the group consisting of sugar, trehalose, and reduced starch syrup. [8] Frozen dumplings according to any one of [1] to [7], wherein the batter has been heat-treated before freezing. [9] Frozen dumplings according to any one of [1] to [8], wherein the batter contains 15% by weight or more of fats and oils.

[10] Frozen dumplings according to any one of [1] to [9], wherein the thickness of the frozen batter liquid that connects the dumpling bodies is 0.5 to 15 mm.

[11] The frozen dumplings according to any one of [1] to

[10] , wherein the batter is for forming wings.

[12] A batter liquid in which, when the breaking stress (gf), breaking distance (mm), and area under the curve (mm gf) are calculated from a stress-compression distance curve obtained by a freeze compression test performed using a texture analyzer according to the following steps (1) to (3), the breaking distance / breaking stress × area under the curve is 0.1 or more. <Freezing compression test> (1) Prepare a frozen rectangular prism of batter liquid measuring 68 mm wide x 23 mm deep x 5 mm high, and use this as the sample. (2) The sample prepared in (1) above is adjusted to −18° C., and then compressed with a spherical plunger having a diameter of 5 mm at a compression speed of 2 mm / sec using a texture analyzer. (3) The stress applied to the plunger in (2) above is continuously measured, and a stress-compression distance curve is obtained by plotting the stress (gf) on the vertical axis and the compression distance (mm) on the horizontal axis on a graph.

[13] The batter liquid described in

[12] , which is used to attach to multiple dumplings and freeze them to connect the dumplings.

[14] The batter liquid according to

[12] or

[13] , wherein the breaking distance is 1 mm or more.

[15] The batter liquid according to any one of

[12] to

[14] , which contains a gelling agent and / or a sugar.

[16] The batter liquid according to any one of

[12] to

[15] , containing 0.8% by weight or more of a gelling agent.

[17] The batter liquid according to

[15] or

[16] , wherein the gelling agent is at least one selected from the group consisting of gelatin, pectin, agar, and guar gum.

[18] The batter liquid according to any one of

[12] to

[17] , containing 3% by weight or more of sugars.

[19] The batter liquid according to any one of

[15] to

[18] , wherein the saccharide is at least one selected from the group consisting of sugar, trehalose, and reduced starch syrup.

[20] The batter liquid according to any one of

[13] to

[19] , which is subjected to a heat treatment before being frozen.

[21] The batter liquid according to any one of

[12] to

[20] , containing 15% by weight or more of fats and oils.

[22] The batter liquid described in any one of

[13] to

[21] , wherein the thickness of the frozen batter liquid that connects the dumplings is 0.5 to 15 mm.

[23] The batter liquid according to any one of

[12] to

[22] , which is for forming wings.

[24] A method for improving the crack resistance of frozen batter, The method includes subjecting the batter liquid to a freeze compression test performed using a texture analyzer according to the following steps (1) to (3), and determining the breaking stress (gf), breaking distance (mm), and area under the curve (mm gf) from the stress-compression distance curve, so that the value of breaking distance / breaking stress x area under the curve is 0.1 or more. <Freezing compression test> (1) Prepare a frozen rectangular prism of batter liquid measuring 68 mm wide x 23 mm deep x 5 mm high, and use this as the sample. (2) The sample prepared in (1) above is adjusted to −18° C., and then compressed with a spherical plunger having a diameter of 5 mm at a compression speed of 2 mm / sec using a texture analyzer. (3) The stress applied to the plunger in (2) above is continuously measured, and a stress-compression distance curve is obtained by plotting the stress (gf) on the vertical axis and the compression distance (mm) on the horizontal axis on a graph.

[25] The method described in

[24] , wherein the frozen batter liquid is used to connect multiple frozen dumplings.

[26] The method according to

[24] or

[25] , wherein the breaking distance is 1 mm or more.

[27] The method according to any one of

[24] to

[26] , wherein the batter contains a gelling agent and / or a sugar.

[28] The method according to any one of

[24] to

[27] , wherein the batter contains 0.8% by weight or more of a gelling agent.

[29] The method according to

[27] or

[28] , wherein the gelling agent is at least one selected from the group consisting of gelatin, pectin, agar, and guar gum.

[30] The method according to any one of

[24] to

[29] , wherein the batter contains 3% by weight or more of sugars.

[31] The method according to any one of

[27] to

[30] , wherein the saccharide is at least one selected from the group consisting of sugar, trehalose, and reduced starch syrup.

[32] The method according to any one of

[24] to

[31] , wherein the batter liquid is heat-treated before being frozen.

[33] The method according to any one of

[24] to

[32] , wherein the batter contains 15% by weight or more of fats and oils.

[34] The method according to any one of

[24] to

[33] , wherein the thickness of the frozen batter liquid that connects the dumplings is 0.5 to 15 mm.

[35] The method according to any one of

[24] to

[34] , wherein the batter is for forming wings. [Effects of the Invention]

[0008] According to the present invention, there are provided frozen dumplings in which the resistance to cracking of the frozen batter liquid is improved and the occurrence of cracking of the frozen batter liquid due to impact is suppressed. Preferably, the frozen dumplings of the present invention can suppress the occurrence of cracking of the frozen batter liquid even when subjected to multiple impacts. Furthermore, the present invention provides a batter solution that is more resistant to cracking when frozen. By freezing the batter solution of the present invention while it is attached to multiple dumplings and connecting the dumplings, the resulting frozen food (frozen dumplings) can be prevented from cracking due to impact, and preferably can be prevented from cracking even when subjected to multiple impacts. The present invention also provides a method for improving the crack resistance of frozen batter. By connecting multiple frozen dumplings using frozen batter whose crack resistance has been improved by the method of the present invention, the resulting frozen food (frozen dumplings) can be prevented from cracking due to impact, and preferably can be prevented from cracking even when subjected to multiple impacts. [Brief explanation of the drawings]

[0009] [Figure 1] 1 is a diagram showing an example of a stress-compression distance curve, in which the roughly mountain-shaped curve is the stress-compression distance curve. [Figure 2] Figure 2 is a diagram schematically showing the shapes of the frozen dumplings produced in Tests 1 to 4. Figure 2(A) is a plan view of the frozen dumplings, and Figure 2(B) is a side view thereof. [Figure 3] FIG. 3 is a plan view schematically showing the shape of the frozen dumplings produced in Test 5. DETAILED DESCRIPTION OF THE INVENTION

[0010] In this specification, a frozen food product comprising at least frozen gyoza (i.e., gyoza in a frozen state) and a frozen batter, with the frozen batter adhering to at least a portion of the surface of the frozen gyoza, and these integrated together, is referred to as a "frozen gyoza," and for ease of explanation, the frozen gyoza that constitutes this frozen gyoza is referred to as a "frozen gyoza body." Therefore, in this specification, "frozen gyoza" and "frozen gyoza body" are distinct concepts. Furthermore, in this specification, when simply referring to a "gyoza body," it refers to something that is not in a frozen state.

[0011] The "gyoza body" in the present invention can be anything that is generally recognized as a gyoza, without any limitations. Specifically, the shape of the gyoza body is not limited, and it may be any shape (e.g., semicircular, etc.) as long as it does not impair the object of the present invention. Furthermore, the size of the gyoza body is not particularly limited. The gyoza body generally comprises at least a filling and a wrapper (also called a noodle wrapper, etc.) that encases the filling. However, the amount, constituent components, and raw materials (e.g., meat, vegetables, seafood, seasonings, etc.) of the filling are not particularly limited, and the shape (e.g., circular, oval, rectangular, etc.), size, thickness, constituent components, and raw materials (e.g., grain flour, starch, water, salt, etc.) of the wrapper are also not particularly limited. The methods for producing the filling and wrapper are also not particularly limited, and both may be produced by known methods or methods equivalent thereto. For example, the wrapper can be produced by kneading the ingredients to prepare a dough, rolling it to the desired thickness using a rolling machine (e.g., a roll-type noodle machine) to form a noodle sheet, and then cutting or punching the noodle sheet into the desired shape. Both the filling and the wrapper may be processed or heated, as long as the object of the present invention is not impaired. The method for wrapping the filling in the wrapper is not particularly limited, and may be a method known per se or a method equivalent thereto. The entire surface of the filling in the gyoza body may be wrapped in the wrapper, or only a portion of the surface of the filling may be wrapped in the wrapper. The filling may be wrapped in one or more layers of wrapper. The gyoza body may be processed or heated (e.g., steamed, microwaved, etc.), as long as the object of the present invention is not impaired. When the gyoza bodies have been heat-treated, the conditions of the heat treatment (heating temperature, heating time, etc.) are not particularly limited as long as they do not impair the object of the present invention, and may be appropriately set depending on the purpose of the heat treatment, etc. The gyoza bodies may be commercially available (commercially available products).

[0012] The frozen gyoza of the present invention comprises a plurality of frozen gyoza bodies connected together via a frozen batter liquid. Thus, the frozen gyoza of the present invention comprises a plurality (two or more) of frozen gyoza bodies. The frozen batter liquid may be a single mass that is bonded to the plurality of frozen gyoza bodies, or may be separated into a plurality of masses.

[0013] In the frozen dumpling body constituting the frozen dumplings of the present invention, the portion to which the frozen batter liquid is bound may be any portion on the surface of the frozen dumpling body. In one embodiment, when the dumpling body is semicircular, the frozen dumplings of the present invention may be one in which the frozen batter liquid is bound to at least the bottom surface of the frozen dumpling body, or one in which the frozen batter liquid is bound to the bottom surface of the frozen dumpling body and a portion of the side surface continuous with the bottom surface.

[0014] The batter liquid used in the present invention is preferably one in which the breaking stress, breaking distance, and area under the curve satisfy specific relationships when calculated from the stress-compression distance curve obtained by a freeze compression test (described later).

[0015] In the present invention, the freeze compression test for obtaining the stress-compression distance curve can be carried out using a texture analyzer according to the following procedures (1) to (3). <Freezing compression test> (1) Prepare a frozen rectangular prism of batter liquid measuring 68 mm wide x 23 mm deep x 5 mm high, and use this as the sample. (2) The sample prepared in (1) above is adjusted to −18° C., and then compressed with a spherical plunger having a diameter of 5 mm at a compression speed of 2 mm / sec using a texture analyzer. (3) The stress applied to the plunger in (2) above is continuously measured, and a stress-compression distance curve is obtained by plotting the stress (gf) on the vertical axis and the compression distance (mm) on the horizontal axis on a graph.

[0016] There are no particular restrictions on the method for preparing samples for the freeze compression test (i.e., frozen batter in the shape of a rectangular parallelepiped measuring 68 mm wide x 23 mm deep x 5 mm high), but they can be prepared, for example, by pouring batter into a rectangular mold with a base measuring 68 mm wide x 23 mm long to a height of 5 mm and freezing it. The batter used to prepare the sample can be thawed frozen batter used to make frozen dumplings. Needless to say, if the ingredients and amounts of the batter used in the frozen dumplings, as well as the preparation, processing, and treatment methods of the batter, are known, the same batter can be prepared and used to prepare the sample.

[0017] The texture analyzer used may be a "Texture Analyzer TA.XT plusC" manufactured by Stable Micro Systems. The settings of the texture analyzer in the freeze compression test of the batter liquid are as follows. [Texture Analyzer Settings] Test Mode: Compression Speed Pre-Speed: 3mm / sec Test Speed: 2mm / sec Post Speed: 10mm / sec Target Mode: Distance Distance: 15mm Trigger Force: 5gf

[0018] Compression of the sample (i.e., a rectangular prism of frozen batter liquid measuring 68 mm wide x 23 mm deep x 5 mm high) with a spherical plunger is carried out by pressing the spherical plunger vertically from directly above the center of the largest surface of the sample (68 mm wide x 23 mm long).

[0019] The breaking stress, breaking distance, and area under the curve are determined from the stress-compression distance curve obtained by subjecting a batter liquid to a freeze-compression test. In the present invention, "breaking stress" refers to the stress at the point (breaking point) where stress is maximum on the stress-compression distance curve (i.e., the maximum stress on the stress-compression distance curve). "Breaking distance" refers to the distance from the start of compression to the breaking point (the point where stress is maximum on the stress-compression distance curve). Furthermore, the "area under the curve" of the stress-compression distance curve refers to the area of ​​the region enclosed by the stress-compression distance curve and the horizontal axis. To explain this using a specific example of a stress-compression distance curve (Figure 1), s in Figure 1 is the breaking stress, d is the breaking distance, and the area of ​​the region a is the area under the curve. Note that the stress-compression distance curve shown in Figure 1 is an example for illustrative purposes and does not limit the present invention in any way.

[0020] When the batter liquid used in the present invention is subjected to a freeze compression test and the breaking stress (unit: gf), breaking distance (unit: mm), and area under the curve (unit: mm gf) are obtained from the stress-compression distance curve, the breaking distance / breaking stress x area under the curve is preferably 0.1 or more. The breaking distance / breaking stress x area under the curve is more preferably 0.2 or more, even more preferably 0.3 or more, and particularly preferably 0.5 or more. When the breaking stress, breaking distance, and area under the curve satisfy such a specific relationship, the frozen batter liquid can have suitable extensibility. There is no particular upper limit to the breaking distance / breaking stress x area under the curve, but the breaking distance / breaking stress x area under the curve is usually 80 or less, and in one embodiment it may be 60 or less, in another embodiment it may be 35 or less, and in yet another embodiment it may be 12 or less.

[0021] When the breaking stress of the batter liquid used in the present invention is determined from a stress-compression distance curve obtained by subjecting the liquid batter to a freeze compression test, the breaking stress is preferably 5 gf or more, more preferably 20 gf or more, and particularly preferably 40 gf or more. The breaking stress is also preferably 10,000 gf or less, more preferably 7,000 gf or less, even more preferably 5,000 gf or less, and particularly preferably 4,200 gf or less. The breaking stress can be adjusted, for example, by changing the ratio of water contained in the batter.

[0022] When the breaking distance is determined from the stress-compression distance curve obtained by subjecting the batter liquid used in the present invention to a freeze compression test, the breaking distance is preferably 1 mm or more, more preferably 2 mm or more, and particularly preferably 4 mm or more, from the viewpoint of effectively improving the resistance of the frozen batter liquid to cracking. Moreover, the breaking distance is preferably 50 mm or less, more preferably 30 mm or less, even more preferably 20 mm or less, and particularly preferably 15 mm or less. The breaking distance can be adjusted, for example, by adjusting the amount of gelling agent and / or sugar added to the batter to change the flexibility and elasticity of the frozen batter.

[0023] When the batter liquid used in the present invention is subjected to a freeze compression test and the area under the curve is calculated from the stress-compression distance curve, the area under the curve is preferably 5 mm gf or more, more preferably 10 mm gf or more, and particularly preferably 20 mm gf or more. The area under the curve is also preferably 10,000 mm gf or less, more preferably 6,000 mm gf or less, and particularly preferably 5,000 mm gf or less. The area under the curve can be adjusted, for example, by changing the hardness of the frozen batter.

[0024] The batter liquid used in the present invention is not particularly limited in terms of its ingredients or raw materials, as long as the breaking stress, breaking distance, and area under the curve satisfy specific relationships when calculated from the stress-compression distance curve obtained by the freeze compression test, but it preferably contains a gelling agent and / or sugars.

[0025] In the present invention, the term "gelling agent" refers to a food additive that has the effect of gelling or thickening a liquid. Examples of gelling agents that can be contained in the batter liquid used in the present invention include gelatin, pectin, agar, alginic acid compounds (alginic acid, alginate salts, alginate esters), carrageenan, curdlan, xanthan gum, guar gum, tamarind seed gum, locust bean gum, tara gum, gum arabic, psyllium seed gum, gellan gum (native gellan gum, desacyl gellan gum), pullulan, mannan, etc., with gelatin, pectin, agar, and guar gum being preferred. A single gelling agent may be used alone, or two or more may be used in combination.

[0026] In the present invention, "saccharides" refers collectively to monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and starch syrup. Examples of sugars that can be contained in the batter used in the present invention include glucose, sugar, lactose, fructose, maltose, trehalose, sorbitol, xylitol, maltitol, starch syrup, and reduced starch syrup, with sugar, trehalose, and reduced starch syrup being preferred, and sugar and trehalose being particularly preferred. One type of sugar may be used alone, or two or more types may be used in combination.

[0027] In one embodiment, when the batter liquid used in the present invention contains a gelling agent, the content of the gelling agent in the batter liquid is preferably 0.8% by weight or more, more preferably 0.85% by weight or more, and particularly preferably 0.9% by weight or more, from the viewpoint of imparting appropriate flexibility and elasticity to the frozen batter liquid. In this case, the content of the gelling agent in the batter liquid is preferably 6% by weight or less, more preferably 5.5% by weight or less, and particularly preferably 5% by weight or less, from the viewpoint of manufacturability.

[0028] In one embodiment, when the batter liquid used in the present invention contains sugars, the sugar content in the batter liquid is preferably 3% by weight or more, more preferably 3.5% by weight or more, and particularly preferably 4% by weight or more, from the viewpoint of imparting appropriate flexibility and elasticity to the frozen batter liquid. In this case, the sugar content in the batter liquid is preferably 10% by weight or less, more preferably 9.5% by weight or less, and particularly preferably 9% by weight or less, from the viewpoint of cooking properties of frozen dumplings.

[0029] The batter liquid used in the present invention usually contains water. Examples of water that can be contained in the batter liquid include purified water such as distilled water and ion-exchanged water, tap water, and alkaline electrolyzed water, but are not limited to these, and any water suitable for food production can be used. From the viewpoint of the cooking properties of frozen dumplings, the water content in the batter liquid is preferably 30% by weight or more, more preferably 40% by weight or more, and particularly preferably 55% by weight or more, based on the batter liquid. Furthermore, the water content in the batter liquid is preferably 90% by weight or less, more preferably 80% by weight or less, and particularly preferably 75% by weight or less, based on the batter liquid.

[0030] The batter liquid used in the present invention may contain fats and oils, as one embodiment. In the present invention, "fat and oil" refers to a substance primarily composed of triacylglycerol (triglyceride). Generally, those that are fluid at room temperature are called "oils," while those that are not fluid are called "fats." This concept encompasses both. The starch that can be contained in the batter liquid is not particularly limited as long as it is edible (edible fat and oil). Examples include edible vegetable fats and oils such as rapeseed oil (including canola oil), soybean oil, corn oil, sesame oil, rice oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, olive oil, grapeseed oil, and cottonseed oil; and edible animal fats and oils such as beef tallow, lard, chicken fat, mutton tallow, whale oil, and milk fat. Interesterified oils obtained by interesterifying the above-mentioned fats and oils, and hardened oils obtained by hydrogenating the above-mentioned fats and oils can also be used. The fats and oils may be refined (e.g., salad oil, etc.). The fats and oils may be used singly or in combination of two or more.

[0031] When the batter liquid used in the present invention contains fats and oils, the fat content in the batter liquid is preferably 5% by weight or more, more preferably 15% by weight or more, and particularly preferably 17.5% by weight or more, based on the cooking ability of frozen dumplings. In this case, the fat content in the batter liquid is preferably 40% by weight or less, more preferably 32% by weight or less, and particularly preferably 30% by weight or less, based on the batter liquid.

[0032] In one embodiment, the batter used in the present invention may contain starch. In the present invention, "starch" refers to a food material primarily composed of amylose and amylopectin. The term "starch" as used herein refers to starch isolated and purified from a raw material (e.g., a plant, etc.), and is distinct from starch inherent in plants, etc. Examples of starch that may be contained in the batter include, but are not limited to, non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch (cornstarch, waxy cornstarch, etc.), tapioca starch, sago starch, mung bean starch, potato starch, and sweet potato starch. The starch may have been subjected to processing (e.g., physical treatment, chemical treatment, enzymatic treatment, etc.); that is, the batter used in the present invention may contain processed starch. In the present invention, "modified starch" refers to starch that has been subjected to at least one process selected from the group consisting of physical, chemical, and enzymatic treatments. Examples of chemically treated starches include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenylsuccinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, and phosphate cross-linked starch. Examples of starches that have been physically treated (including simple chemical treatments such as hydrolysis, such as acid treatment, alkali treatment, and bleaching treatment) include pregelatinized starch, heat-moisture treated starch, oil-processed starch, acid-treated starch, alkali-treated starch, and bleached starch. Examples of enzymatically treated starches include enzyme-treated starch. The above starches (including modified starches) may be used alone or in combination of two or more.

[0033] When the batter used in the present invention contains starch, the starch content in the batter is preferably 3% by weight or more, more preferably 5% by weight or more, and particularly preferably 8% by weight or more, based on the batter. In this case, from the viewpoint of manufacturability, the starch content in the batter is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 12% by weight or less, based on the batter.

[0034] In one embodiment, the batter liquid used in the present invention may contain cereal flour. In the present invention, "cereal flour" refers to a food material obtained by milling cereals. Examples of cereal flour that can be contained in the batter liquid include, but are not limited to, wheat flour, rice flour, corn flour, barley flour, buckwheat flour, rye flour, potato flour, soy flour, adzuki bean flour, barnyard millet flour, millet flour, and proso millet flour. One type of cereal flour may be used alone, or two or more types may be used in combination.

[0035] When the batter used in the present invention contains cereal flour, the content of cereal flour in the batter is preferably 3% by weight or more, more preferably 5% by weight or more, and particularly preferably 8% by weight or more, relative to the batter. In this case, from the viewpoint of manufacturability, the content of cereal flour in the batter is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 12% by weight or less, relative to the batter.

[0036] The batter liquid used in the present invention may optionally contain other ingredients in addition to the above-mentioned ingredients (gelling agent, sugar, water, etc.), as long as the ingredients do not impair the objectives of the present invention. Such ingredients include, for example, emulsifiers (e.g., glycerin fatty acid esters, sucrose fatty acid esters, lecithin, etc.), emulsifier aids, salt, seasonings, egg yolk powder, egg white powder, whole egg powder, skim milk powder, dietary fiber, protein (animal protein, vegetable protein), amino acids, vitamins, minerals, colorings, flavorings, preservatives, antioxidants, pH adjusters, leavening agents, enzymes, etc. These ingredients may be used alone or in combination of two or more.

[0037] The method for producing the batter liquid used in the present invention is not particularly limited, and it may be produced by a method known per se or a method equivalent thereto. For example, the batter liquid used in the present invention can be produced by mixing ingredients (e.g., gelling agent, sugars, water, etc.) and stirring appropriately. When at least water and fats and oils are used as ingredients of the batter liquid, the batter liquid may be emulsified by a method known per se or a method equivalent thereto. That is, the batter liquid used in the present invention may be an emulsion at room temperature (25°C). In addition, in one embodiment, the batter liquid used in the present invention may be subjected to a heat treatment (e.g., steaming, etc.). For example, a mixture obtained by mixing ingredients (e.g., gelling agent, sugars, water, etc.) may be used as the batter liquid as is, or may be subsequently heat-treated before use as the batter liquid. When the batter liquid has been heat-treated, the conditions of the heat treatment (heating temperature, heating time, etc.) are not particularly limited as long as they do not impair the purpose of the present invention, and may be appropriately set depending on the purpose of the heat treatment.

[0038] The weight ratio of the multiple frozen gyoza bodies and frozen batter liquid that make up the frozen gyoza of the present invention is not particularly limited, but the weight ratio (multiple frozen gyoza bodies:frozen batter liquid) is usually 1:0.01-0.5, and from the viewpoint of the cooking ability of the frozen gyoza, it is preferably 1:0.02-0.4, and more preferably 1:0.12-0.3.

[0039] The thickness of the frozen batter liquid constituting the frozen dumplings of the present invention (i.e., the frozen batter liquid connecting multiple frozen dumpling bodies) is not particularly limited, but from the viewpoint of the resistance of the frozen batter liquid to cracking, it is preferably 0.5 mm or more, more preferably 2 mm or more, and particularly preferably 4 mm or more. Furthermore, from the viewpoint of the cooking ability of the frozen dumplings, the thickness of the frozen batter liquid is preferably 15 mm or less, more preferably 10 mm or less, even more preferably 8 mm or less, and particularly preferably 6 mm or less. In the present invention, the "thickness" of the frozen batter liquid refers to the length in the direction perpendicular to the surface that is bonded to the frozen dumpling bodies. The thickness of the frozen batter liquid is determined by measuring the thickness at 10 randomly selected locations and calculating the average.

[0040] The shape of the surface of the frozen batter liquid constituting the frozen gyoza of the present invention that is bonded to the frozen gyoza bodies is not particularly limited, and may be, for example, a polygonal shape, a circular shape, an elliptical shape, etc. The area of ​​the surface can be appropriately set depending on the number of frozen gyoza bodies, etc.

[0041] The spacing between the multiple frozen dumpling bodies that make up the frozen dumplings of the present invention (i.e., the distance between the frozen dumpling bodies) is not particularly limited, but is usually 0.1 to 5 mm, and preferably 0.3 to 3 mm.

[0042] The method for producing the frozen dumplings of the present invention is not particularly limited, and they may be produced by a method known per se or a method equivalent thereto. The method for producing the frozen dumplings of the present invention typically involves bonding a plurality of frozen dumpling bodies and a frozen batter liquid to integrate them. By integrating a plurality of frozen dumpling bodies and a frozen batter liquid, these frozen dumpling bodies can be connected via the frozen batter liquid. The integration of the frozen dumpling bodies and the frozen batter liquid may be carried out by a method known per se or a method equivalent thereto, for example, by subjecting the dumpling bodies to a freezing process together with the batter liquid attached to the surface of the dumpling bodies. A specific example of such a method is to fill a container (e.g., a tray, etc.) with batter, then place a plurality of dumpling bodies in the container so that a portion of the surface (e.g., the bottom surface) of each dumpling body is in contact with the batter liquid filled in the container, and then subject the plurality of dumpling bodies and the batter liquid together with the container to a freezing process to freeze them. Here, the multiple gyoza bodies and batter liquid may be subjected to a heat treatment (e.g., steaming) together as necessary before being subjected to a freezing treatment. Furthermore, the surface of the frozen gyoza bodies and the frozen batter liquid can also be integrated, for example, by subjecting the gyoza bodies and the batter liquid to a freezing treatment separately and fusing the resulting frozen gyoza bodies and the frozen batter liquid. From the viewpoint of the durability of the frozen gyoza, a method in which the batter liquid is attached to the surface of the gyoza bodies and then subjected to a freezing treatment together is preferred.

[0043] The frozen dumplings of the present invention can be made suitable for eating by subjecting them to cooking. The cooking method for the frozen dumplings of the present invention is not particularly limited, and can be a method known per se or a method equivalent thereto. In one embodiment, the cooking method for the frozen dumplings of the present invention may include at least baking the frozen dumplings of the present invention. In this case, the cooking method for the frozen dumplings of the present invention may include, in addition to baking, subjecting the frozen dumplings of the present invention to a cooking method other than baking (e.g., steaming). When the cooking method for the frozen dumplings of the present invention includes baking the frozen dumplings of the present invention and a cooking method other than baking (e.g., steaming), the order in which the frozen dumplings of the present invention are subjected to these cooking methods is not particularly limited. In one embodiment, when the frozen dumplings of the present invention are subjected to baking and steaming, the frozen dumplings of the present invention may be first baked and then steamed. Alternatively, the frozen dumplings of the present invention may be baked and steamed simultaneously (so-called steaming). The conditions for cooking the frozen dumplings of the present invention are not particularly limited as long as the frozen dumplings of the present invention are in a state suitable for eating, and may be set appropriately depending on the cooking method, etc.

[0044] In one embodiment, the batter liquid that can be used in the present invention may be used for forming wings. In other words, in one embodiment, the frozen batter liquid that constitutes the frozen gyoza of the present invention may be used to form wings in cooked gyoza obtained by subjecting the frozen gyoza of the present invention to cooking (e.g., baking). In the present invention, "wings" refers to solid, thin films that have a crispy texture and are formed on the surface of cooked gyoza (e.g., baked gyoza), and are generally also referred to as "burrs" or the like.

[0045] In one embodiment, the batter liquid that can be used in the present invention may be used for forming brown marks. Here, "brown marks" refers to a portion (area) on the surface of a cooked dumpling (e.g., a baked dumpling, etc.) that has a moderate brown color. Therefore, in one embodiment, the frozen batter liquid that constitutes the frozen dumpling of the present invention may be used to form brown marks on at least a portion of the surface of the cooked dumpling obtained by subjecting the frozen dumpling of the present invention to cooking (e.g., baking).

[0046] In one embodiment, when the batter liquid that can be used in the present invention is used for forming grill marks, the batter liquid may also be used for forming wings. That is, in one embodiment, the frozen batter liquid that constitutes the frozen gyoza of the present invention may be such that in a cooked gyoza (e.g., a baked gyoza) obtained by subjecting the frozen gyoza of the present invention to cooking (e.g., baking), it forms grill marks on at least a portion of the surface and also forms wings. Alternatively, when the batter liquid that can be used in the present invention is used for grill marks, it does not necessarily have to be used for forming wings; therefore, the frozen batter liquid that constitutes the frozen gyoza of the present invention may be such that in a cooked gyoza obtained by subjecting the frozen gyoza of the present invention to cooking, it forms grill marks on at least a portion of the surface of the gyoza without forming wings.

[0047] The frozen dumplings of the present invention have improved resistance to cracking of the frozen batter liquid, and cracking of the frozen batter liquid due to impact can be suppressed. In the present invention, the resistance to cracking of the frozen batter liquid constituting the frozen dumplings can be evaluated, for example, by allowing the frozen dumplings to fall vertically from a predetermined height (e.g., 30 cm) multiple times (e.g., three times), and then visually checking for the presence and extent of cracks in the frozen batter liquid constituting the frozen dumplings (e.g., cracks in the parts connecting the frozen dumpling bodies). The frozen dumplings of the present invention preferably have reduced cracking of the frozen batter liquid even when subjected to multiple impacts (e.g., three times).

[0048] The present invention also provides a batter liquid (sometimes referred to herein as "the batter liquid of the present invention") that can be suitably used to bond multiple dumplings together by freezing the dumplings in a state where the batter liquid is attached to the dumplings. The batter liquid of the present invention is similar to the batter liquid that can be used for the frozen dumplings of the present invention described above, and the preferred embodiments are also similar. Therefore, it is preferable that the batter liquid of the present invention is one in which the breaking stress, breaking distance, and area under the curve obtained from the stress-compression distance curve obtained by the above-mentioned freezing compression test satisfy the above-mentioned specific relationships.

[0049] The dumplings for which the batter of the present invention can be used may be similar to the dumpling bodies that can be used for the frozen dumplings of the present invention described above, and anything that can be generally recognized as a dumpling can be used without any restrictions.

[0050] The batter liquid of the present invention has improved resistance to cracking when frozen (i.e., when it becomes a frozen product). By freezing the batter liquid of the present invention while it is attached to multiple dumplings and connecting the dumplings, the resulting frozen food (frozen dumplings) can be prevented from cracking the frozen batter liquid due to impact. The frozen food can preferably be prevented from cracking the frozen batter liquid even when it is subjected to multiple impacts (e.g., three times).

[0051] The present invention also provides a method for improving the crack resistance of a frozen batter (sometimes referred to in this specification as the "method of the present invention"). The method of the present invention includes subjecting a batter to the above-mentioned freeze compression test, and determining the breaking stress, breaking distance, and area under the curve from the stress-compression distance curve obtained, so that these satisfy the above-mentioned specific relationships.

[0052] To ensure that the breaking stress, breaking distance, and area under the curve obtained from the stress-compression distance curve obtained by subjecting the batter liquid to a freeze compression test satisfy a specific relationship, for example, the breaking stress, breaking distance, and area under the curve can be adjusted by the methods described above.

[0053] The frozen batter liquid used in the method of the present invention can be produced in the same manner as the frozen batter liquid constituting the frozen dumplings of the present invention described above.

[0054] The frozen batter liquid used in the method of the present invention may be used to bind multiple frozen dumplings together.

[0055] The method of the present invention can improve the resistance to cracking of frozen batter liquid. By connecting multiple frozen dumplings using frozen batter liquid whose resistance to cracking has been improved by the method of the present invention, the resulting frozen food (frozen dumplings) can be prevented from cracking due to impact. Preferably, the frozen food can be prevented from cracking even when subjected to multiple impacts (e.g., three times).

[0056] The present invention will be explained 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 food grade materials. [Example]

[0057] The dumpling bodies used in the following tests 1 to 5 were all prepared as follows. (Making the dumpling body) (i) Wheat flour, water, and salt were mixed together to prepare a dough, which was then rolled out to a thickness of approximately 0.7 mm using a roll-type noodle machine to produce a noodle sheet. The noodle sheet was then cut into oval shapes (major axis: 90 mm, minor axis: 80 mm) to prepare gyoza wrappers (weight per sheet: 5 g). (ii) The filling for the gyoza dumplings was prepared by kneading minced meat, chopped vegetables, seasonings, etc. 12 g of the filling was wrapped in one wrapper prepared in (i) above to prepare semicircular gyoza dumplings (the gyoza itself).

[0058] In the following Tests 1 to 5, the freeze compression tests to obtain stress-compression distance curves were carried out using a texture analyzer (Texture Analyzer TA.XT plusC manufactured by Stable Micro Systems) according to the following procedures (1) to (3). <Freezing compression test> (1) Prepare a frozen rectangular prism of batter liquid measuring 68 mm wide x 23 mm deep x 5 mm high, and use this as the sample. (2) The sample prepared in (1) above is adjusted to -18°C, and then compressed with a 5 mm diameter spherical plunger at a compression speed of 2 mm / sec using a texture analyzer. The spherical plunger is pressed vertically from directly above the center of the largest surface of the sample (68 mm wide x 23 mm long). (3) The stress applied to the plunger in (2) above is continuously measured, and a stress-compression distance curve is obtained by plotting the stress (gf) on the vertical axis and the compression distance (mm) on the horizontal axis on a graph.

[0059] The texture analyzer settings are as follows: [Texture Analyzer Settings] Test Mode: Compression Speed Pre-Speed: 3mm / sec Test Speed: 2mm / sec Post Speed: 10mm / sec Target Mode: Distance Distance: 15mm Trigger Force: 5gf

[0060] <Test 1> (Preparation of batter liquid in Examples 1 and 2) Starch was dissolved in water according to the formulation (unit: weight %) shown in Table 1 below, and then mixed with an emulsifier, an emulsifying aid, and an oil or fat in which sugar had been dispersed to prepare the batters of Examples 1 and 2, respectively.

[0061] (Preparation of batter liquids in Comparative Examples 1 to 4) According to the formulation shown in Table 1 below, starch was dissolved in water, and then oils and fats in which an emulsifier and an emulsification aid had been dispersed were mixed with the starch to prepare batters for Comparative Examples 1 to 4, respectively.

[0062] (Batter liquid of Comparative Example 5) The water was used as the batter liquid in Comparative Example 5.

[0063] (Preparation of batter liquid of Comparative Example 6) According to the formulation shown in Table 1 below, starch was dissolved in water, and then an emulsifier, an emulsifier aid, and oil or fat in which sugar had been dispersed were mixed to prepare a batter liquid of Comparative Example 6.

[0064] [Table 1]

[0065] (Preparation of frozen dumplings in Example 1) A rectangular tray was filled with 60 g of the batter liquid of Example 1, and 12 dumpling bodies were then placed in a container so that their bottoms were in contact with the batter liquid in the tray. The dumpling bodies were arranged in a 4-row x 3-column configuration, as shown in Figure 2 , with the row spacing (d1 in Figure 2(A)) approximately 1 cm and the column spacing (d2 in Figure 2(A)) approximately 0.5 cm. The tray was then placed in a steam convection oven (100°C, 100% steam) and steamed for 9 minutes. After steaming, the tray was transferred to a quick freezer to freeze the batter liquid and dumpling bodies, resulting in 12 frozen dumplings connected together via the frozen batter liquid (hereinafter referred to as "frozen dumplings of Example 1"). The thickness of the frozen batter in the frozen dumplings of Example 1 (h in Figure 2(B)) was about 5 mm. Note that Figure 2 shows the shape of the frozen dumplings only for the purpose of explanation, and the shapes and scales of the frozen dumplings and the frozen batter may not necessarily correspond to the actual shapes and scales.

[0066] (Preparation of frozen dumplings in Example 2 and Comparative Examples 2, 4 to 6) Frozen dumplings in which 12 frozen dumpling bodies are connected via the frozen batter were obtained using the same procedure as for producing the frozen dumplings of Example 1, except that the batter of Example 2 or Comparative Examples 2, 4 to 6 was used instead of the batter of Example 1 (hereinafter, these are also referred to as "frozen dumplings of Example 2," "frozen dumplings of Comparative Example 2," and "frozen dumplings of Comparative Example 4" to "frozen dumplings of Comparative Example 6," respectively). The thickness of the frozen batter in the frozen dumplings of Example 2 and Comparative Examples 2, 4 to 6 was all about 5 mm.

[0067] (Preparation of frozen dumplings of Comparative Examples 1 and 3) Except for using the batter liquid of Comparative Example 1 or Comparative Example 3 instead of the batter liquid of Example 1 and not performing steaming, the same procedure as for producing the frozen dumplings of Example 1 was used to obtain frozen dumplings in which 12 frozen dumpling bodies were connected via the frozen batter liquid (hereinafter also referred to as "frozen dumplings of Comparative Example 1" and "frozen dumplings of Comparative Example 3", respectively). The thickness of the frozen batter liquid in the frozen dumplings of Comparative Examples 1 and 3 was both about 5 mm.

[0068] (Freezing compression test) The batter liquids of Examples 1 and 2 and Comparative Examples 1 to 6 were each subjected to a freeze-compression test. When preparing samples for the freeze-compression test (frozen batter liquids in the shape of a rectangular parallelepiped measuring 68 mm wide x 23 mm deep x 5 mm high), the batter liquids of Examples 1 and 2 and Comparative Examples 2, 4 to 6 were each steamed in a steam convection oven (100°C, 100% steam) for 9 minutes before being frozen. The batter liquids of Comparative Examples 1 and 3 were frozen directly without steaming. The breaking stress (gf), breaking distance (mm), and area under the curve (mm gf) were calculated from the obtained stress-compression distance curves. The results are shown in Table 2 below.

[0069] (Drop test) The frozen dumplings of Examples 1 and 2 and Comparative Examples 1 to 6, which had been removed from the trays, were each allowed to drop vertically from a height of 30 cm three times. The frozen batter of each frozen dumpling was then checked for cracks in the connecting portions (connecting portions) connecting the frozen dumpling bodies, and the percentage of connecting portions that remained unbroken (survival rate) out of the 13 connecting portions was calculated. The calculated survival rate was used to evaluate the resistance of the frozen batter to cracking for each of the frozen dumplings of Examples 1 and 2 and Comparative Examples 1 to 6, according to the following evaluation scale: (Measurement of resistance to cracking of frozen batter) ◎: Survival rate is over 90% (very hard to break) 〇: Residual rate is 60% or more but less than 90% (hard to break) △: Remaining rate is between 40% and 60% (slightly fragile) ×: Residual rate is less than 40% (easily broken)

[0070] The results are shown in Table 2 below.

[0071] [Table 2]

[0072] As shown in Table 2, the frozen dumplings of Examples 1 and 2, in which the breaking distance / breaking stress x area under the curve was 0.3310 and 0.3378, respectively, confirmed that the frozen batter was less likely to break. In addition, the frozen dumplings of Examples 1 and 2 were cooked by heating (specifically, the frozen dumplings were placed in a frying pan, covered, and steamed over medium heat for 5 minutes, then the lid was removed and the dumplings were cooked for approximately 2 minutes until the moisture had evaporated).As a result, cooked dumplings with formed wings were obtained, and the cooking ability was also good.

[0073] <Test 2> (Preparation of batter liquid in Example 3) Starch and gelatin were dissolved in water according to the formulation (unit: weight %) shown in Table 3 below, and then oil with an emulsifier and emulsification aid dispersed therein was mixed to prepare the batter of Example 3.

[0074] (Preparation of batter liquid in Example 4) According to the formulation shown in Table 3 below, starch and pectin were dissolved in water, and then oils and fats in which emulsifiers and emulsifier aids had been dispersed were mixed with this to prepare the batter of Example 4.

[0075] (Preparation of batter liquid in Example 5) According to the formulation shown in Table 3 below, starch, gelatin, and sugar were dissolved in water, and then oil in which an emulsifier and an emulsification aid had been dispersed was mixed to prepare the batter of Example 5.

[0076] (Preparation of batter liquid in Example 6) According to the formulation shown in Table 3 below, starch, pectin, and sugar were dissolved in water, and then oil in which an emulsifier and an emulsification aid had been dispersed was mixed to prepare the batter of Example 6.

[0077] (Preparation of batter liquid in Example 7) According to the formulation shown in Table 3 below, starch and trehalose were dissolved in water, and then oil in which an emulsifier and an emulsification aid had been dispersed was mixed to prepare the batter of Example 7.

[0078] (Preparation of batter liquid in Example 8) According to the formulation shown in Table 3 below, starch was dissolved in water, and then an emulsifier, an emulsifier aid, and an oil or fat in which guar gum had been dispersed were mixed to prepare the batter of Example 8.

[0079] (Preparation of batter liquid in Example 9) According to the formulation shown in Table 3 below, starch and agar were dissolved in water, and then oil in which an emulsifier and an emulsification aid had been dispersed was mixed to prepare the batter of Example 9.

[0080] (Preparation of batter liquid of Example 10) According to the formulation shown in Table 3 below, starch was dissolved in water, and then oil in which an emulsifier and an emulsification aid had been dispersed was mixed to prepare the batter of Example 10.

[0081] [Table 3]

[0082] (Preparation of frozen dumplings in Examples 3 to 10) Frozen dumplings in which 12 frozen dumpling bodies were connected via the frozen batter were obtained using the same procedure as for producing the frozen dumplings of Example 1 in Test 1, except that the batters of Examples 3 to 10 were used instead of the batter of Example 1 (hereinafter also referred to as "frozen dumplings of Example 3" to "frozen dumplings of Example 10", respectively). The thickness of the frozen batter in the frozen dumplings of Examples 3 to 10 was all about 5 mm.

[0083] (Freezing compression test) The batter liquids of Examples 3 to 10 were each subjected to a freeze compression test. When preparing samples for the freeze compression test (frozen batter liquids in the shape of a rectangular parallelepiped measuring 68 mm wide x 23 mm deep x 5 mm high), the batter liquids of Examples 3 to 10 were each steamed in a steam convection oven (100°C, 100% steam) for 9 minutes before being frozen. The breaking stress (gf), breaking distance (mm), and area under the curve (mm gf) were calculated from the obtained stress-compression distance curves. The results are shown in Table 4 below.

[0084] (Drop test) The frozen dumplings of Examples 3 to 10 were removed from the tray and each was allowed to drop vertically from a height of 30 cm three times. The survival rate was then calculated in the same manner as in Test 1. From the calculated survival rate, the resistance of the frozen batter liquid to cracking was evaluated for each of the frozen dumplings of Examples 3 to 10 according to the same evaluation scale as in Test 1. The results are shown in Table 4 below.

[0085] [Table 4]

[0086] As shown in Table 4, it was confirmed that the frozen dumplings of Examples 3 to 10, in which the breaking distance / breaking stress×area under the curve was 0.232 to 3.670, had batter that was less likely to break when frozen. In addition, the frozen dumplings of Examples 3 to 10 were cooked by heating (specifically, the frozen dumplings were placed in a frying pan, covered, and steamed over medium heat for 5 minutes, then the lid was removed and the dumplings were cooked for approximately 2 minutes until the moisture had evaporated).As a result, cooked dumplings with formed wings were obtained, and the cooking ability was also good.

[0087] <Test 3> (Preparation of batter liquid in Examples 11 and 12) According to the formulation (unit: weight %) shown in Table 5 below, starch, sugar, and gelatin were dissolved in water, and then oil with an emulsifier and emulsification aid dispersed therein was mixed to prepare the batters of Examples 11 and 12, respectively.

[0088] (Preparation of batter liquid of Comparative Example 7) According to the formulation shown in Table 5 below, starch and sugar were dissolved in water, and then oil in which an emulsifier and an emulsification aid had been dispersed was mixed to prepare the batter of Example 6.

[0089] (Preparation of batter liquids in Comparative Examples 8 and 9) According to the formulations shown in Table 5 below, starch and pregelatinized starch were dissolved in water, and then oils and fats in which emulsifiers and emulsification aids had been dispersed were mixed to prepare batters for Comparative Examples 8 and 9, respectively.

[0090] [Table 5]

[0091] (Preparation of frozen dumplings in Examples 11 and 12 and Comparative Examples 7 to 9) Except for the fact that the batter liquid of Example 1 was replaced with the batter liquid of Examples 11 and 12 or Comparative Examples 7 to 9, and that steaming was not performed, the same procedure as for producing the frozen dumplings of Example 1 in Test 1 was used to obtain frozen dumplings in which 12 frozen dumpling bodies were connected via the frozen batter liquid (hereinafter, these will also be referred to as "frozen dumplings of Example 11," "frozen dumplings of Example 12," and "frozen dumplings of Comparative Example 7" to "frozen dumplings of Comparative Example 9," respectively). The thickness of the frozen batter liquid in the frozen dumplings of Examples 11 and 12 and Comparative Examples 7 to 9 was all about 5 mm.

[0092] (Freezing compression test) The batter liquids of Examples 11 and 12 and Comparative Examples 7 to 9 were each subjected to a freeze compression test. When preparing samples for the freeze compression test (frozen batter liquids in the shape of a rectangular parallelepiped measuring 68 mm wide x 23 mm deep x 5 mm high), the batter liquids of Examples 11 and 12 and Comparative Examples 7 to 9 were all frozen directly without steaming. The breaking stress (gf), breaking distance (mm), and area under the curve (mm gf) were calculated from the obtained stress-compression distance curves. The results are shown in Table 6 below.

[0093] (Drop test) The frozen dumplings of Examples 11 and 12 and Comparative Examples 7 to 9 were each removed from the tray and allowed to drop vertically from a height of 30 cm three times. The survival rate was then calculated in the same manner as in Test 1. From the calculated survival rate, the resistance of the frozen batter to cracking was evaluated for each of the frozen dumplings of Examples 11 and 12 and Comparative Examples 7 to 9 according to the same evaluation scale as in Test 1. The results are shown in Table 6 below.

[0094] [Table 6]

[0095] As shown in Table 6, the frozen dumplings of Examples 11 and 12, in which the breaking distance / breaking stress x area under the curve was 21.5880 and 54.3471, respectively, confirmed that the frozen batter was less likely to break. In addition, the frozen dumplings of Examples 11 and 12 were cooked by heating (specifically, the frozen dumplings were placed in a frying pan, covered, and steamed over medium heat for 5 minutes, then the lid was removed and the dumplings were cooked for approximately 2 minutes until the moisture had evaporated).As a result, cooked dumplings with formed wings were obtained, and the cooking ability was also good.

[0096] <Test 4> (Preparation of batter liquid in Examples 13 to 16) According to the formulation (unit: weight %) shown in Table 7 below, starch, sugar, and gelatin were dissolved in water, and then oils and fats in which emulsifiers and emulsification aids had been dispersed were mixed to prepare the batters of Examples 13 to 16.

[0097] (Preparation of batter liquids in Comparative Examples 10 to 13) According to the formulation shown in Table 7 below, starch was dissolved in water, and then oils and fats in which an emulsifier and an emulsification aid had been dispersed were mixed with the starch to prepare batters for Comparative Examples 10 to 13, respectively.

[0098] [Table 7]

[0099] (Preparation of frozen dumplings in Example 13 and Comparative Example 10) Instead of filling the tray with 60 g of the batter liquid of Example 1, 12 g of the batter liquid of Example 13 or Comparative Example 10 was filled into the tray, and steaming was not performed. Except for this, 12 frozen dumplings in which the frozen dumpling bodies were connected via the frozen batter liquid were obtained in the same procedure as for producing the frozen dumplings of Example 1 in Test 1 (hereinafter also referred to as "frozen dumplings of Example 13" and "frozen dumplings of Comparative Example 10", respectively). The thickness of the frozen batter liquid in the frozen dumplings of Example 13 and Comparative Example 10 was both about 1 mm.

[0100] (Preparation of frozen dumplings in Example 14 and Comparative Example 11) Instead of filling the tray with 60 g of the batter liquid of Example 1, 30 g of the batter liquid of Example 14 or Comparative Example 11 was filled into the tray, and steaming was not performed. Except for this, 12 frozen dumplings in which the frozen dumpling bodies were connected via the frozen batter liquid were obtained in the same procedure as for producing the frozen dumplings of Example 1 in Test 1 (hereinafter also referred to as "frozen dumplings of Example 14" and "frozen dumplings of Comparative Example 11", respectively). The thickness of the frozen batter liquid in the frozen dumplings of Example 14 and Comparative Example 11 was both about 3 mm.

[0101] (Preparation of frozen dumplings in Example 15 and Comparative Example 12) Instead of filling the tray with 60 g of the batter liquid of Example 1, 12 g of the batter liquid of Example 15 or Comparative Example 12 was filled into the tray in the same procedure as for producing the frozen dumplings of Example 1 in Test 1, and other than that, 12 frozen dumplings in which the dumpling bodies were connected via the frozen batter liquid were obtained (hereinafter also referred to as "frozen dumplings of Example 15" and "frozen dumplings of Comparative Example 12", respectively). The thickness of the frozen batter liquid in the frozen dumplings of Example 15 and Comparative Example 12 was both about 1 mm.

[0102] (Preparation of frozen dumplings in Example 16 and Comparative Example 13) Instead of filling the tray with 60 g of the batter liquid of Example 1, 30 g of the batter liquid of Example 16 or Comparative Example 13 was filled into the tray in the same procedure as for producing the frozen dumplings of Example 1 in Test 1, and other than that, 12 frozen dumpling bodies were obtained in which the frozen batter liquid was connected via the frozen dumplings (hereinafter also referred to as "frozen dumplings of Example 16" and "frozen dumplings of Comparative Example 13", respectively). The thickness of the frozen batter liquid in the frozen dumplings of Example 16 and Comparative Example 13 was both about 3 mm.

[0103] (Freezing compression test) The batter liquids of Examples 13 to 16 and Comparative Examples 10 to 13 were each subjected to a freeze compression test. When preparing samples for the freeze compression test (frozen batter liquids in the shape of a rectangular parallelepiped measuring 68 mm wide x 23 mm deep x 5 mm high), the batter liquids of Examples 13 to 16 and Comparative Examples 10 to 13 were each steamed in a steam convection oven (100°C, 100% steam) for 9 minutes before being frozen. The breaking stress (gf), breaking distance (mm), and area under the curve (mm gf) were calculated from the resulting stress-compression distance curves. The results are shown in Table 8 below.

[0104] (Drop test) The frozen dumplings of Examples 13 to 16 and Comparative Examples 10 to 13, which had been removed from the trays, were each allowed to drop vertically from a height of 30 cm three times. The survival rate was then calculated in the same manner as in Test 1. From the calculated survival rate, the resistance of the frozen batter to cracking was evaluated for each of the frozen dumplings of Examples 13 to 16 and Comparative Examples 10 to 13 according to the same evaluation scale as in Test 1. The results are shown in Table 8 below.

[0105] [Table 8]

[0106] As shown in Table 8, the frozen dumplings of Examples 13 to 16, in which the breaking distance / breaking stress×area under the curve was 21.5880 and 3.534, respectively, confirmed that the frozen batter was less likely to break. In addition, the frozen dumplings of Examples 13 to 16 were cooked by heating (specifically, the frozen dumplings were placed in a frying pan, covered, and steamed over medium heat for 5 minutes, then the lid was removed and the dumplings were cooked for approximately 2 minutes until the moisture had evaporated).As a result, cooked dumplings with formed wings were obtained, and the cooking ability was also good.

[0107] <Test 5> (Preparation of batter liquid in Examples 17 and 18) Starch was dissolved in water according to the formulation (unit: weight %) shown in Table 9 below, and then mixed with oil or fat in which emulsifier, emulsifier aid, sugar, and gelatin had been dispersed to prepare the batters of Examples 17 and 18, respectively.

[0108] (Preparation of batter liquids in Comparative Examples 14 and 15) According to the formulation shown in Table 9 below, starch was dissolved in water, and then oils and fats in which emulsifiers and emulsification aids had been dispersed were mixed to prepare batters for Comparative Examples 14 and 15, respectively.

[0109] [Table 9]

[0110] (Preparation of frozen dumplings in Example 17) A disk-shaped tray was filled with 65 g of the batter liquid of Example 17, and 13 dumpling bodies were then placed in each container so that their bottoms were in contact with the batter liquid in the tray. The dumpling bodies were arranged in a disk shape, as shown in Figure 3, and the spacing between the dumpling bodies (d3 in Figure 3) was 0.5 to 2 cm. The tray was then transferred to a quick freezer, where the batter liquid and dumpling bodies were frozen. Frozen dumplings were obtained in which 13 frozen dumpling bodies were connected via the frozen batter liquid (hereinafter, also referred to as "frozen dumplings of Example 17"). The diameter (d4 in Figure 3) of the frozen batter liquid in the frozen dumplings of Example 17 was 21 cm, and the thickness was approximately 5 mm. Note that, like Figure 2, Figure 3 is a schematic representation of the shape of the frozen dumplings for illustrative purposes, and the shapes and scale of the frozen dumpling bodies and some of the frozen batter liquid do not necessarily correspond to the actual shapes and scales.

[0111] (Preparation of frozen dumplings in Example 18) The batter liquid of Example 17 was replaced with the batter liquid of Example 18, and before transferring the tray filled with the batter liquid and the dumpling bodies to the quick freezer, the tray was placed in a steam convection oven (100 ° C, steam volume 100%) and steamed for 9 minutes, and then the tray was transferred to the quick freezer. Except for this, a frozen dumpling in which 13 frozen dumpling bodies were connected via the frozen batter liquid was obtained in the same procedure as in the preparation of the frozen dumplings of Example 17 (hereinafter also referred to as "frozen dumplings of Example 18"). The thickness of the frozen batter liquid in the frozen dumplings of Example 18 was about 5 mm.

[0112] (Preparation of frozen dumplings of Comparative Example 14) Frozen dumplings in which 13 frozen dumpling bodies were connected via the frozen batter were obtained in the same procedure as in the preparation of the frozen dumplings of Example 17, except that the batter of Comparative Example 14 was used instead of the batter of Example 17 (hereinafter also referred to as "frozen dumplings of Comparative Example 14"). The thickness of the frozen batter in the frozen dumplings of Comparative Example 14 was about 5 mm.

[0113] (Preparation of frozen dumplings of Comparative Example 15) The batter liquid of Example 17 was replaced with the batter liquid of Comparative Example 15, and before transferring the tray filled with the batter liquid and the dumpling bodies arranged thereon to the quick freezer, the tray was placed in a steam convection oven (100°C, steam volume 100%) and steamed for 9 minutes, after which the tray was transferred to the quick freezer. The same procedure as for producing the frozen dumplings of Example 17 was used to obtain frozen dumplings in which 13 frozen dumpling bodies were connected via the frozen batter liquid (hereinafter also referred to as "frozen dumplings of Comparative Example 15"). The thickness of the frozen batter liquid in the frozen dumplings of Comparative Example 15 was about 5 mm.

[0114] (Freezing compression test) The batters of Examples 17 and 18 and Comparative Examples 14 and 15 were each subjected to a freeze-compression test. When preparing samples for the freeze-compression test (frozen batters in a rectangular parallelepiped shape measuring 68 mm wide x 23 mm deep x 5 mm high), the batters of Examples 17 and Comparative Example 14 were frozen directly without steaming, while the batters of Example 18 and Comparative Example 15 were steamed for 9 minutes in a steam convection oven (100°C, 100% steam) before being frozen. The rupture stress (gf), rupture distance (mm), and area under the curve (mm gf) were calculated from the resulting stress-compression distance curves. The results are shown in Table 10 below.

[0115] (Drop test) The frozen dumplings of Examples 17 and 18 and Comparative Examples 14 and 15, which had been removed from the trays, were each allowed to drop vertically from a height of 30 cm three times. The survival rate was then calculated in the same manner as in Test 1. From the calculated survival rate, the resistance of the frozen batter liquid to cracking was evaluated for each of the frozen dumplings of Examples 17 and 18 and Comparative Examples 14 and 15 according to the same evaluation scale as in Test 1. The results are shown in Table 10 below.

[0116] [Table 10]

[0117] As shown in Table 10, the frozen dumplings of Examples 17 and 18, in which the breaking distance / breaking stress x area under the curve was 21.5880 and 3.5335, respectively, confirmed that the frozen batter was less likely to break. In addition, the frozen dumplings of Examples 17 and 18 were cooked by heating (specifically, the frozen dumplings were placed in a frying pan, covered, and steamed over medium heat for 5 minutes, then the lid was removed and the dumplings were cooked for approximately 2 minutes until the moisture had evaporated).As a result, cooked dumplings with formed wings were obtained, and the cooking ability was also good.

[0118] The results of Tests 1 to 5 above suggest that when the breaking stress, breaking distance, and area under the curve are calculated from the stress-compression distance curve obtained by subjecting a batter liquid to a freeze-compression test conducted according to a specified procedure using a texture analyzer, if these satisfy a specific relationship (for example, if breaking distance / breaking stress x area under the curve is 0.1 or more), the frozen product of the batter liquid will be more resistant to cracking, and the occurrence of cracks due to impact will be suppressed. [Industrial Applicability]

[0119] According to the present invention, there are provided frozen dumplings in which the resistance to cracking of the frozen batter liquid is improved and the occurrence of cracking of the frozen batter liquid due to impact is suppressed. Preferably, the frozen dumplings of the present invention can suppress the occurrence of cracking of the frozen batter liquid even when subjected to multiple impacts. Furthermore, the present invention provides a batter solution that is more resistant to cracking when frozen. By freezing the batter solution of the present invention while it is attached to multiple dumplings and connecting the dumplings, the resulting frozen food (frozen dumplings) can be prevented from cracking due to impact, and preferably can be prevented from cracking even when subjected to multiple impacts. The present invention also provides a method for improving the crack resistance of frozen batter. By connecting multiple frozen dumplings using frozen batter whose crack resistance has been improved by the method of the present invention, the resulting frozen food (frozen dumplings) can be prevented from cracking due to impact, and preferably can be prevented from cracking even when subjected to multiple impacts. [Explanation of symbols]

[0120] 1, 2 frozen dumplings 11, 21 Frozen gyoza body 12, 22 Frozen batter 13a, 13b, 23 connection part

Claims

1. A frozen gyoza in which a plurality of frozen gyoza bodies are connected via frozen batter liquid, The batter liquid is subjected to a freeze compression test according to the following steps (1) to (3) using a texture analyzer, and the breaking stress (gf), breaking distance (mm), and area under the curve (mm gf) are calculated from the stress-compression distance curve. The breaking distance / breaking stress x area under the curve is 0.1 or more. <Freezing compression test> (1) A rectangular parallelepiped frozen batter liquid measuring 68 mm wide x 23 mm deep x 5 mm high is prepared and used as a sample. (2) The sample prepared in (1) above is adjusted to a temperature of −18° C., and then compressed with a spherical plunger having a diameter of 5 mm at a compression speed of 2 mm / sec using a texture analyzer. (3) The stress applied to the plunger in (2) above is continuously measured, and the stress (gf) is plotted on a graph with the vertical axis representing the compression distance (mm) and the horizontal axis representing the stress-compression distance curve.

2. The frozen dumplings according to claim 1, wherein the breaking distance is 1 mm or more.

3. The frozen dumplings according to claim 1, wherein the batter contains a gelling agent and / or a sugar.

4. 2. The frozen dumplings according to claim 1, wherein the batter contains 0.8% by weight or more of a gelling agent.

5. 5. The frozen dumplings according to claim 3 or 4, wherein the gelling agent is at least one selected from the group consisting of gelatin, pectin, agar, and guar gum.

6. 2. The frozen dumplings according to claim 1, wherein the batter contains 3% by weight or more of sugars.

7. 7. The frozen dumplings according to claim 3 or 6, wherein the saccharide is at least one selected from the group consisting of sugar, trehalose, and reduced starch syrup.

8. 2. The frozen dumplings according to claim 1, wherein the batter has been heat-treated before being frozen.

9. 2. The frozen dumplings according to claim 1, wherein the batter contains 15% by weight or more of fats and oils.

10. 2. The frozen dumplings according to claim 1, wherein the thickness of the frozen batter liquid that connects the dumpling bodies is 0.5 to 15 mm.

11. The frozen gyoza according to claim 1, wherein the batter is for forming wings.

12. A batter liquid in which, when the breaking stress (gf), breaking distance (mm), and area under the curve (mm gf) are determined from a stress-compression distance curve obtained by a freeze compression test performed using a texture analyzer according to the following procedures (1) to (3), the breaking distance / breaking stress x area under the curve is 0.1 or more. <Freezing compression test> (1) A rectangular parallelepiped frozen batter liquid measuring 68 mm wide x 23 mm deep x 5 mm high is prepared and used as a sample. (2) The sample prepared in (1) above is adjusted to a temperature of −18° C., and then compressed with a spherical plunger having a diameter of 5 mm at a compression speed of 2 mm / sec using a texture analyzer. (3) The stress applied to the plunger in (2) above is continuously measured, and the stress (gf) is plotted on a graph with the vertical axis representing the compression distance (mm) and the horizontal axis representing the stress-compression distance curve.

13. The batter liquid according to claim 12, which is used to bond a plurality of dumplings together by freezing the batter liquid while it is attached to the dumplings.

14. A method for improving the crack resistance of frozen batter, The method includes subjecting the batter liquid to a freeze compression test performed using a texture analyzer according to the following steps (1) to (3), and determining the breaking stress (gf), breaking distance (mm), and area under the curve (mm gf) from the stress-compression distance curve, such that the breaking distance / breaking stress x area under the curve is 0.1 or more. <Freezing compression test> (1) A rectangular parallelepiped frozen batter liquid measuring 68 mm wide x 23 mm deep x 5 mm high is prepared and used as a sample. (2) The sample prepared in (1) above is adjusted to a temperature of −18° C., and then compressed with a spherical plunger having a diameter of 5 mm at a compression speed of 2 mm / sec using a texture analyzer. (3) The stress applied to the plunger in (2) above is continuously measured, and the stress (gf) is plotted on a graph with the vertical axis representing the compression distance (mm) and the horizontal axis representing the stress-compression distance curve.

15. 15. The method of claim 14, wherein the frozen batter is used to bind a plurality of frozen dumplings together.

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