Method for producing burnt mark-attached dim sum

Abstract

To provide a producing method of burnt mark-attached dim sum, which allows batter liquid to be spread in uniform thickness by dripping batter liquid onto a heating base such as an iron plate.SOLUTION: A producing method includes: a dim sum preparation step for preparing dim sum; a heating base preparation step for preparing a heating base being the heated base; a batter liquid dripping step for dripping batter liquid onto the heating base; a batter liquid application step for arranging prepared dim sum in a portion of the heating base onto which batter liquid is dripped and applying batter liquid to a portion of dim sum; and a burnt mark applying step for applying a burnt mark to a batter liquid derived portion attached to dim sum by heat of the heating base to make dim sum to be burnt mark-attached dim sum.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing dim sum such as dumplings, and more particularly to a method suitable for producing dim sum that is nicely browned. [Background technology]

[0002] The above-mentioned brown marks on the dim sum refer to the brown color that develops on the surface of the dim sum when it is heated, and when the dim sum is heated on a heating base such as a frying pan or a griddle, it refers to the brown color that develops on the surface that comes into contact with the heating base. For this type of dim sum, such as dumplings, that are produced in factories, frozen, and then displayed and sold in retail stores, a moderate brown mark is one of the appearance elements that stimulates the appetite and increases the commercial value.

[0003] Although frozen dim sum that is not browned at all has been sold for some time, it can be difficult to achieve the desired browning when cooking at home, or it can end up burning if not cooked properly. In contrast, frozen dim sum that has been browned to a desired degree does not require browning when cooking at home, and can be eaten simply by heating. For this reason, frozen dim sum that has been browned to a desired degree is suitable for cooking in a microwave oven, and does not require the use of a frying pan at home, reducing the effort required for cleanup. As described above, frozen dim sum that has been browned to a desired degree in advance in the factory production process offers benefits to consumers from several perspectives, stimulating their desire to purchase.

[0004] Conventionally, manufacturing methods for providing dim sum with such a nice browning have been proposed, for example, in Patent Document 1, where the browning improvement method involves applying room temperature batter to the part of the food, such as dumplings, that is to be browned (hereinafter referred to as part A), and then subjecting it to a heat treatment to brown the food.

[0005] In this method for improving browning, for example, when applying room temperature batter to part A of a gyoza, a method is adopted in which room temperature batter is spread on part A, or a method is adopted in which room temperature batter is spread on a base such as a frying pan or iron plate, and then the gyoza is placed so that part A comes into contact with the room temperature batter, thereby applying the batter. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent Publication No. 2023-088738 Summary of the Invention [Problem to be solved by the invention]

[0007] However, in the conventional methods for improving the browning described above, for example, room temperature batter is applied to part A of the dumplings, or room temperature batter is applied to a base such as a frying pan or iron plate, thereby causing room temperature batter to adhere to part A of the dumplings. In other words, since the batter is applied using a tool such as a brush, it is difficult to apply the batter to part A of the dumplings in a uniform thickness, and the thickness of the batter varies from place to place, which can result in uneven browning of part A of the dumplings when heated. Furthermore, this method of producing gyoza involves applying the batter at room temperature before starting to heat it, which has the disadvantage of lengthening the turnaround time (TAT) for producing gyoza. Solving these problems has been a challenge.

[0008] The present invention was made to solve the above-mentioned conventional problems, and allows the batter liquid to spread to a uniform thickness by dripping it onto a heated base such as an iron plate. Furthermore, since the batter liquid is dripped onto a heated iron plate or the like, the contact surface of the batter liquid with the iron plate or the like is quickly heated and solidified after dripping, which has the advantage of making it easy to control the area over which the batter liquid spreads by the dripping action of the batter liquid. Furthermore, since the batter liquid dripped onto a heated iron plate or the like is heated and its viscosity increases, the batter liquid can be reliably applied to dim sum placed on a batter liquid that has a higher viscosity than at room temperature and a uniform thickness. As a result, it is possible to achieve a good, even browning on the surface of the dim sum that comes into contact with the heated base. It also eliminates another drawback of the prior art, the long TAT. This is a benefit of the present invention, which eliminates the need for repeated heating and cooling of the iron plate. As a result, it is possible to mass-produce dim sum with a moderate browning in a short time, and the quality of the browning can be improved compared to the prior art. This is particularly effective as a method for producing frozen dim sum, which requires consistent quality. Thus, an object of the present invention is to provide a method for producing grilled dim sum that can mass-produce dim sum with a moderate grill mark in a short period of time. [Means for solving the problem]

[0009] In order to solve the above problems, the first invention provides a method for producing browned dim sum, which comprises a dim sum preparation step for preparing the dim sum, a heated base preparation step for preparing a heated base, a batter dripping step for dripping batter onto the heated base, a batter application step for placing the prepared dim sum on the base portion onto which the batter has been dripped and applying the batter to the dim sum portion, and a browning step for browning the batter-derived portion applied to the dim sum by the heat of the heated base to turn the dim sum into browned dim sum (corresponding to claim 1).

[0010] In addition, as a second invention, there is provided a method for producing grilled dim sum, in which the prepared dim sum is pre-cooked dim sum (corresponding to claim 2).

[0011] Furthermore, as a third invention, there is provided a method for producing grilled dim sum, in which the batter dripping step has a nozzle operation sub-step of operating the nozzle over the base while dripping the batter from the nozzle (corresponding to claim 3).

[0012] Furthermore, as a fourth invention, there is provided a method for producing grilled dim sum, which further comprises a storing step of storing the grilled dim sum in a tray (corresponding to claim 4).

[0013] Furthermore, as a fifth invention, we provide a method for producing toasted dim sum, in which the storing step includes a covering sub-step in which a tray is placed on top of the toasted dim sum in the same position as on the heating base (corresponding to claim 5).

[0014] Furthermore, as a sixth invention, there is provided a method for producing grilled dim sum, further comprising a freezing step of freezing the grilled dim sum stored in the tray in the storing step (corresponding to claim 6). [Effects of the Invention]

[0015] According to the method for producing browned dim sum of the present invention, the batter can be spread to a uniform thickness by dripping it onto a heated base such as an iron plate. Furthermore, because the batter is dripped onto a heated iron plate or the like, the area over which the batter spreads is easily controlled by the dripping action of the batter. Furthermore, the batter, which has a higher viscosity than at room temperature and a uniform thickness, can be reliably applied to the dim sum placed on the batter. As a result, it is possible to achieve a moderate, even browning on the surface of the dim sum that comes into contact with the heated base. Furthermore, the method for producing grilled dim sum according to the present invention makes it possible to mass-produce dim sum with a moderate grill mark in a short time, and also improves the quality of the grill mark compared to the prior art, resulting in the extremely advantageous effect of being able to produce frozen dim sum with uniform quality. [Brief explanation of the drawings]

[0016] [Figure 1] 1 is a flowchart of a method for producing grilled dim sum according to the first embodiment of the present invention (corresponding to paragraph 0020). [Figure 2A] 1 is a system configuration diagram of a production line to which a method for producing grilled dim sum according to a first embodiment is applied (corresponding paragraphs 0025, 0026, 0029, 0032, 0034, 0035, 0036, 0039, 0040, and 0041). [Figure 2B] This is a perspective view of the dumplings produced on the production line of Figure 2A, aligned according to the product shape (corresponding paragraph 0025). [Figure 2C] This is a perspective view of a batter dripping device arranged in a batter dripping section in a production line that performs a batter dripping step (corresponding paragraph 0032). [Figure 2D] FIG. 1 is a system configuration diagram of a batter dripping section in a production line to which a method for producing grilled dim sum according to the first embodiment is applied (corresponding paragraph 0033). [Figure 3] 10 is a flowchart of a method for producing grilled dim sum according to a second embodiment of the present invention (corresponding to paragraph 0047). [Figure 4A] This is a perspective view of a batter dripping device arranged in a batter dripping section of a production line that performs a batter dripping step (corresponding paragraph 0048). [Figure 4B] 4B is a perspective view showing the movement of the nozzles as the batter dripping device of FIG. 4A moves in a circle (corresponding paragraph 0048). [Figure 4C] FIG. 4B is a perspective view showing the movement of the nozzle when the batter dripping device of FIG. 4A moves in a zigzag pattern (corresponding paragraph 0048). [Figure 4D] FIG. 4B is a perspective view showing the movement of the nozzle when the batter dripping device of FIG. 4A operates in a spiral pattern (corresponding paragraph 0048). [Figure 5]10 is a flowchart of a method for producing grilled dim sum according to a third embodiment of the present invention (corresponding to paragraph 0053). [Figure 6A] FIG. 10 is a front view showing the suction unit of a storage device arranged in a storage section in a production line that performs a storage step (corresponding paragraph 0054). [Figure 6B] FIG. 10 is a partial perspective view illustrating a reversing device arranged in a storage section of a production line (corresponding paragraph 0054). [Figure 6C] This is an explanatory diagram of the operation when the inverting device inverts the dumplings stored on the tray (corresponding paragraph 0054). DETAILED DESCRIPTION OF THE INVENTION

[0017] The following describes embodiments of the present invention with reference to the drawings. Note that the present invention is not limited to these embodiments and can be implemented in various forms without departing from the spirit of the present invention. Of the following embodiments, embodiment 1 is an example of claims 1, 2, 4, and 6, embodiment 2 corresponds to an example of claim 3, and embodiment 3 corresponds to an example of claim 5. <Embodiment 1 corresponds mainly to claims 1, 2, 4, and 6>

[0018] <Embodiment 1: Method for producing grilled dim sum Overview: Mainly corresponds to claims 1, 2, 4, and 6>

[0019] The grilled dim sum produced by the grilled dim sum manufacturing method of the present invention is dim sum that is produced in a factory, frozen, and then displayed in a frozen state at retail stores and other outlets for sale. The grilled dim sum manufacturing method of the present invention is a method suitable for producing dim sum with a moderate grill mark that will stimulate purchasing desire, such as dumplings. In the method for producing browned dim sum according to this embodiment, heated dim sum that have been shaped and steamed are prepared, while a base is heated to prepare a heated base, and batter is dropped onto this heated base to form an appropriate batter area on the heated base, where the prepared heated dim sum is placed and the batter is attached, and the batter-derived parts attached to the heated dim sum are browned by the heat of the heating base. <Embodiment 1: Method for producing grilled dim sum (Structure mainly corresponds to claims 1, 2, 4, and 6)>

[0020] As shown in FIG. 1, the method for producing browned dim sum in this embodiment comprises a dim sum preparation step (0101), a heating base preparation step (0102), a batter dripping step (0103), a batter application step (0104), a browning step (0105), a storage step (0106), a freezing step (0107), and a packaging step (0108). <Embodiment 1: Method for producing grilled dim sum Dim sum preparation step Mainly corresponds to claims 1, 2, 4, and 6>

[0021] In the dim sum preparation step, heated dim sum is prepared. Here, "dim sum" is a term used in Chinese cuisine to refer to food and drinks eaten as "snacks and light meals." A variety of foods are called "dim sum," and sweets such as cakes, cookies, and chocolates are generally classified as "dim sum." Specific dishes include dishes other than main dishes and soups, and include not only individually portioned dishes such as spring rolls and steamed meat buns, but also standard dishes that are usually served on large plates, such as stir-fried dishes and dishes with thick sauces. Even if the food is served on a small plate and eaten outside of formal mealtimes, it is often still called "dim sum." Specifically, examples of sweet dim sum (tian dim sum) include sesame dumplings and bean buns, while savory dim sum include the dumplings commonly eaten in Japan, made with pork or beef, steamed shrimp dumplings, and xiaolongbao, while noodle and rice dishes (xiaochi) include rice dumplings, dandan noodles, boiled dumplings, Chinese chive buns, spring rolls (chunbing), scallion pancakes (tsunyoubing), small pieces of youtiao (fried bread), baked radish cakes, and namayaki manju (raw fried buns). For example, dumplings, shumai, and xiaolongbao are made up of a skin that forms the outer shell and the filling that is contained within this skin.

[0022] In the following, an example of grilled dim sum will be described in which the "dim sum" is dumplings, but the dim sum in the present invention is not limited to the dumplings shown below. <Embodiment 1: Method for producing browned dim sum Dim sum preparation step Dumpling wrapper Mainly corresponds to claims 1, 2, 4, and 6>

[0023] The skin preferably contains one or more grain flours such as wheat flour, rice flour, corn flour, barley flour, soybean flour, and adzuki bean flour, and in order to prevent the liquid contained in the filling from seeping out of the skin, it preferably contains sugars such as trehalose, oligosaccharides, deoxy sugars, uronic sugars, amino sugars, lactones, sucrose, lactose, and maltose. In addition, it is preferable that the material contains edible oils and fats such as rapeseed oil, canola oil, soybean oil, salad oil, corn oil, sesame oil, flaxseed oil, and olive oil, and it is also preferable that the material contains grain-derived starch such as tapioca starch, rice starch, potato starch, pea starch, corn starch, sago starch, and processed tapioca starch, and the skin is made by adding an appropriate amount of water to such materials. The thickness of the wrapper is preferably 0.5 to 1.0 mm, more preferably 0.7 to 0.8 mm. The size of the wrapper is determined based on the size of the gyoza to be made, but it is preferable to use an average size (a so-called regular size is about 85 mm in diameter and weighs about 7 g, and a large size is about 95 mm in diameter and weighs about 9 g). <Embodiment 1: Method for producing browned dim sum Dim sum preparation step Dumpling filling Mainly corresponds to claims 1, 2, 4, and 6>

[0024] On the other hand, ingredients include finely chopped one or more of the following: pork, beef, chicken, duck, horse meat, venison, shrimp (including dried shrimp), crab, fish, cabbage, garlic, ginger, chives, green onions, onions, cheese, curry powder, carrots, green peppers, pickled mustard greens, pickles, Chinese cabbage, bamboo shoots, shiitake mushrooms, matsutake mushrooms, spinach, bean sprouts, potatoes, chorizo, and fruits. The ingredients also contain one or more of jelly, gelatin, and agar, as well as one or more of various powdered or granular spices, and the ingredients are produced by appropriately selecting and combining the above ingredients with seasonings such as oyster sauce, soy sauce, salt, and sugar. The weight of the dumplings made by wrapping such ingredients in the above-mentioned skin is preferably 13 g to 23 g. <Embodiment 1: Method for producing grilled dim sum Dim sum preparation step Production line Mainly corresponds to claims 1, 2, 4, and 6>

[0025] The dim sum preparation step in the method for producing grilled dim sum according to this embodiment is performed in a dim sum preparation section A in a production line that employs the method for producing grilled dim sum according to this embodiment, as shown in Fig. 2A. This dim sum preparation section A is equipped with a filling supply device 0201 that supplies dumpling fillings (ingredients), a wrapper supply device 0202 that supplies dumpling wrappers, a forming device 0203 that forms fresh dumplings as described below, and a steaming device 0204 that steams the formed fresh dumplings. In this dim sum preparation section A, the forming device 0203 places the filling supplied from the filling supply device 0201 into the dumpling wrappers supplied from the wrapper supply device 0202, and continuously forms fresh dumplings. Then, the raw dumplings formed by the forming device 0203 are placed on a belt conveyor 0205 and transported to the next steaming device 0204, and while passing through this steaming device 0204, they are steamed and heated with saturated steam, and are prepared as heated dumplings (heated dim sum) G. In this case, when the formed raw dumplings are placed on the belt conveyor 0205 in the forming device 0203, they are placed on the belt conveyor 0205 as a mass GM in which multiple dumplings are lined up according to the product form of the dumplings (for example, 8 dumplings lined up in 2 rows of 4 dumplings each), as shown in Figure 2B. <Embodiment 1: A method for producing browned dim sum. Heating base preparation step, batter dripping step, batter application step, browning step. Production line. Mainly corresponds to claims 1, 2, 4, and 6.>

[0026] In this embodiment, the heating base preparation step, the batter dripping step, the batter application step, and the browning step are performed sequentially on a slat conveyor 0210 (also called a plate conveyor) which is a separate system from the belt conveyor 0205 in the production line shown in Figure 2A. This slat conveyor 0210 is configured by connecting multiple bases 0211, which are flat metal plates with a width of 150 to 250 mm, in a raft-like manner to a drive chain 0213 that is stretched between drive sprockets 0212, 0212, and the multiple bases 0211 move in a circular motion together with the drive chain 0213. In this case, heating means are arranged along the entire length of the slat conveyor 0210 (behind the base 0211 that rotates together with the drive chain 0213). This heating means can be a gas or electromagnetic heater that heats the base 0211, or one that heats the base 0211 itself by electromagnetic induction. However, it is preferable to use an electromagnetic induction heating means that heats the base 0211 itself, which is a metal plate, and whose temperature is easily controlled. In this embodiment, multiple electromagnetic induction heating coils 0215 are used as heating means and are arranged at appropriate intervals along the entire length of the conveyor (FIG. 2A shows only the electromagnetic induction heating coil 0215 arranged behind the base 0211 that rotates on the upper side).

[0027] In this embodiment, as will be described later, in the downstream step, the batter is dripped onto the metal plate 0211 and the dumplings are placed and removed, so the slat conveyor 0210 is controlled to operate intermittently at appropriate intervals. However, the operation of the slat conveyor 0210 is not limited to this intermittent operation, and for example, if the side that drips the batter and the side that places and removes the dumplings are synchronized with the operation of the multiple bases 0211 of the slat conveyor 0210, the slat conveyor 0210 may be operated without intermittence.

[0028] Although there is no particular limitation on the material (type) of the base 0211 of the slat conveyor 0210, when an electromagnetic induction coil 0215 for heating is used as the heating means as in this embodiment, it is preferable to use carbon steel in consideration of its thermal conductivity, mechanical strength, workability, cost-effectiveness, and also its magnetic properties. Since using carbon steel for the metal plate 0211 has problems with corrosion resistance, it is particularly preferable to use clad steel by laminating a highly corrosion-resistant metal such as stainless steel or titanium on the carbon steel. Furthermore, the base 0211 of the slat conveyor 0210 is required not to bend due to its own weight or thermal distortion, so when carbon steel or clad steel is used as the base 0211, it is preferable to use one with a plate thickness of 3.0 to 6.0 mm. <Embodiment 1: Method for producing grilled dim sum; Heating base preparation step; Production line; Mainly corresponds to claims 1, 2, 4, and 6>

[0029] The heating base preparation step is carried out in the heating base preparation section B set at the right end of the slat conveyor 0210 in Figure 2A, and in this heating base preparation step, the base 0211 of the slat conveyor 0210 is heated to 170 to 180°C using multiple heating electromagnetic induction coils 0215 arranged inside the slat conveyor 0210 to prepare the heating base. <Embodiment 1: Method for producing grilled dim sum Batter dripping step corresponds mainly to claims 1, 2, 4, and 6>

[0030] In the batter dripping step, the batter is dripped onto the prepared heated base. <Embodiment 1: Method for producing grilled dim sum Batter dripping step Batter liquid mainly corresponds to claims 1, 2, 4, and 6>

[0031] The batter contains water, grain flour (e.g., wheat flour, potato starch, starch, corn flour, tapioca flour, barley flour, soy flour, or rice flour), oil, and emulsifier. Known blend ratios, such as 60% to 90% by weight of water, 2% to 30% by weight of grain flour, 4% to 30% by weight of oil, and 0.1% to 3% by weight of emulsifier, can be used. In this case, it is preferable to use low-viscosity, unheated batter so that the batter spreads smoothly on the heated base 0211 (hereinafter referred to as the heated base 0211) of the slat conveyor 0210 prepared in the heating base preparation section B as described above. Furthermore, it is preferable to use low-viscosity, unheated batter to prevent clogging of the nozzle (described later) that drips the batter onto the heating base 0211, thereby facilitating maintenance. <Embodiment 1: Method for producing grilled dim sum Batter dripping step Production line Mainly corresponds to claims 1, 2, 4, and 6>

[0032] As shown in Fig. 2A, the batter dripping step is performed in a batter dripping section C set downstream (on the left side of the figure) of the heating base preparation section B on the slat conveyor 0210. As also shown in Fig. 2C, a batter dripping device 0230 is installed in this batter dripping section C, and a nozzle 0230a provided on this batter dripping device 0230 drips an appropriate amount of batter Ba onto the heated base 0211 prepared in the heating base preparation section B. In this case, the number of nozzles 0230a provided on the batter dripping device 0230 is the same as the number of rows of dumplings arranged on the heating base 0211 in the downstream step. In other words, in this embodiment, the nozzles 0230a are provided to match the arrangement of eight dumplings (four dumplings x two rows) that constitute the mass that is the product form. The dripping of the batter liquid Ba is controlled to occur when the intermittently operating slat conveyor 0210 is stopped, so that a batter liquid area BB of the batter liquid Ba that is approximately circular and larger than the contact surface with the dumpling base is formed on the heating base 0211.

[0033] In the batter dripping step performed by the batter dripping device 0230, as shown in Figure 2D, the amounts of water, grain flour, oil, and emulsifier supplied from the water supply device 0231, grain flour supply device 0232, oil supply device 0233, and emulsifier supply device 0234, respectively, are controlled by the control device 0235, and the mixture is stirred by the stirring and mixing device 0236 to produce unheated batter. At this time, in order to prevent the propagation of bacteria and maintain a good emulsified state, the stirring and mixing device 0236 is controlled to a constant temperature by a cooling device 0237, specifically, the temperature of the batter liquid is controlled to be 10°C or less. If the room temperature in the relevant departments in the manufacturing factory is controlled to be 10°C or less, the cooling device 0237 does not need to be provided. <Embodiment 1: Method for manufacturing grilled dim sum Batter application step Production line Mainly corresponds to claims 1, 2, 4, and 6>

[0034] In the batter application step, the dumplings prepared in the dim sum preparation step are placed in a batter area on the heating base formed by dripping the batter onto the metal plate of the slat conveyor in the batter dripping step, and the batter is applied to the dumplings. As shown in Figure 2A, this batter application step is performed in a batter application section D set downstream (on the left side of the figure) of the batter dripping section C of the slat conveyor 0210. In this case, a gripping mechanism 0240 is provided between the belt conveyor 0205 installed in the dim sum preparation section A and the slat conveyor 0210, for transporting the cooked dumplings G prepared in the dim sum preparation step to the batter application section D. This gripping mechanism 0240 grips the dumpling mass GM on the belt conveyor 0205 and transports it to the batter application section D of the slat conveyor 0210. In the batter application section D, the dumpling mass GM is placed against the batter area BB formed on the heating base 0211 of the slat conveyor 0210 while maintaining its product shape, and the batter is applied to each part of the dumpling. The means for transporting the cooked dumplings G prepared in the dim sum preparation step to the batter application section D is not limited to the gripping mechanism 0240, and may be, for example, a scooping mechanism that scoops up the dumpling mass GM with a turner (spatula), or a mechanism that combines this scooping mechanism with the gripping mechanism 0240. For example, when the scooping mechanism and the gripping mechanism 0240 are combined, the turner is inserted under the dumpling mass GM while lightly pressing the dumpling mass GM with a gripping section provided in the gripping mechanism 0240, so that the dumpling mass GM is sandwiched between the gripping section and the turner, and the dumpling mass GM is transported to the batter application section D on the slat conveyor 0210 by the gripping section and the turner. Then, a mass of dumplings G GM is placed on the batter liquid area BB formed on the heating base 0211 of the slat conveyor 0210, leaving a small gap (0.1 to 0.5 mm), and the turner is withdrawn from under the mass of dumplings G GM while lightly pressing the mass of dumplings G GM with the gripping part, thereby allowing the batter liquid to be applied to each part of the dumplings. <Embodiment 1: Method for producing grilled dim sum Grilling step Production line Mainly corresponds to claims 1, 2, 4, and 6>

[0035] In the browning step, the batter-derived portions of the dumplings are browned by the heat of the heating base, resulting in browned dumplings. This browning step is performed in a browning section E covered by a cover 0216, which is set downstream (on the left side of the figure) of the slat conveyor 0210 from the batter-depositing section D, as shown in FIG. 2A. That is, in this browning section E, the batter-derived portions of the dumplings G are browned by the heat of the heating base 0211, which is heated to 170 to 180°C by the heating electromagnetic induction coil 0215 arranged inside the slat conveyor 0210. <Embodiment 1: Method for producing grilled dim sum, storage step, freezing step, packaging step, production line, mainly corresponds to claims 1, 2, 4, and 6>

[0036] In this embodiment, the storing step, freezing step, and packaging step are performed in sequence on the belt conveyor 0205 and slat conveyor 0210 in the production line, and on a belt conveyor 0250 in a different system, as shown in FIG. 2A. <Embodiment 1: Method for producing grilled dim sum; Storage step: Mainly corresponds to claims 1, 2, 4, and 6>

[0037] In the storing step, the grilled dumplings are stored on a tray. <Embodiment 1: Method for producing grilled dim sum Storage step Tray Mainly corresponds to claims 1, 2, 4, and 6>

[0038] In this embodiment, the tray is formed to accommodate a mass of lined-up dumplings (eight dumplings arranged in two rows of four dumplings each), which is the product form of dumplings. Such a tray is formed from a synthetic resin such as polypropylene or a pulp resin, and when formed from a synthetic resin, polystyrene, PET, etc. may also be used. <Embodiment 1: Method for producing grilled dim sum Storage step Production line Mainly corresponds to claims 1, 2, 4, and 6>

[0039] As shown in Fig. 2A, the storage step is performed in a storage section F set at the right end of a belt conveyor 0250, which is a separate system from the slat conveyor 0210, in Fig. 2A. This storage section F is equipped with a tray supply device 0251 that supplies trays and a dumpling storage device 0252 that stores dumplings G on trays. In this case, a gripping mechanism 0260 is provided between the slat conveyor 0210 and the belt conveyor 0250, which transports the dumplings G that have been browned in the browning step to the front of the storage section F. This gripping mechanism 0260 also grips the chunks GM of dumplings G that have been browned on the slat conveyor 0210 and transports them to the front of the storage section F on the belt conveyor 0250, and places the chunks GM of dumplings G on the belt conveyor 0250 just before the storage section F while maintaining their product shape. In this storage section F, the dumpling storage device 0252 stores dumplings G, the portions of which have been browned in the batter-derived step, on trays supplied from the tray supply device 0251. Note that instead of the gripping mechanism 0260, for example, a scooping mechanism that scoops up the dumpling mass GM with a turner (spatula) can be employed, or a mechanism that combines this scooping mechanism with the gripping mechanism 0260 can be employed. <Embodiment 1: Method for producing grilled dim sum, freezing step, production line, mainly corresponds to claims 1, 2, 4, and 6>

[0040] In the freezing step, the grilled dumplings stored in the tray in the storing step are frozen. As shown in Fig. 2A, the freezing step is carried out in a freezing section G set downstream (on the left side of the figure) of the storage section F on the belt conveyor 0250. A quick freezing device 0270 is installed in this freezing section G, and the quick freezing device 0270 freezes the grilled dumplings G transported from the storage section F together with the tray. <Embodiment 1: Method for producing grilled dim sum Packaging step Production line Mainly corresponds to claims 1, 2, 4, and 6>

[0041] In the packaging step, the grilled dumplings frozen in the tray in the freezing step are packed into bags. As shown in Fig. 2A, the packaging step is performed in a packaging section H set downstream (on the left side in the figure) of the freezing section G on the belt conveyor 0250. A packaging device 0280 is installed in this packaging section H, and the packaging device 0280 packs the pre-cooked dumplings G stored on trays conveyed from the freezing section G into bags, and then the dumplings are packed into boxes in predetermined units by a packaging device 0290. The packed boxes are stored in a freezer until they are shipped. <Embodiment 1: Method for producing grilled dim sum. Effects correspond mainly to claims 1, 2, 4, and 6>

[0042] As described above, according to the method for producing browned dim sum of this embodiment, the batter can be spread to a uniform thickness by dripping it onto the heating base. Furthermore, since the batter is dripped onto a heated iron plate or the like, the area over which the batter spreads can be easily controlled by the dripping action of the batter. Additionally, the batter that is dripped onto the heating base to achieve a uniform thickness has a higher viscosity than at room temperature, so the batter can be reliably attached to the dumplings with a uniform thickness. As a result, it is possible to achieve a moderate, even browning on the surface of the dumplings that comes into contact with the heating base. Furthermore, according to the method for producing grilled dim sum of this embodiment, there is no need to repeatedly raise and lower the temperature of the heating base, so that dumplings with a moderate grill mark can be mass-produced in a short time, and the quality of the grill mark can be improved compared to conventional technology, resulting in the extremely advantageous effect of being able to produce frozen dumplings of uniform quality.

[0043] Furthermore, if the amount of batter dripped onto the heating base is increased to widen the area of ​​the batter, frozen dumplings with browned marks can be provided that have wings extending from the dumpling skin (for example, wings extending over a range of 1 / 30 to 1 / 2 the area of ​​the portion of the dumpling skin with browned marks). When such frozen dumplings with wings are stored in a partitioned tray, at least some of the adjacent dumplings can be connected by the wings via the partitions in the tray. <Embodiment 2 corresponds mainly to claim 3>

[0044] <Embodiment 2: Method for producing grilled dim sum (Outline: Mainly corresponds to claim 3)>

[0045] This embodiment is based on the first embodiment, and in the batter dripping step of the first embodiment, a nozzle operation substep is executed in which the nozzle operates on the heating base while dripping the batter from the nozzle.

[0046] In this embodiment, too, an example of grilled dim sum will be described in which the "dim sum" is dumplings. <Embodiment 2: Method for producing grilled dim sum Batter dripping step Nozzle operation substep Production line Mainly corresponds to claim 3>

[0047] The method for producing grilled dim sum in this embodiment is characterized by the fact that, as compared with the method for producing grilled dim sum in embodiment 1, in the batter dripping step (0303) between the heating base preparation step (0302) and the batter application step (0304), a nozzle operation substep (0303a) is executed in which the nozzle operates over the heating base while dripping batter from the nozzle, as shown in the flowchart of Figure 3.

[0048] As shown in FIG. 4A, a batter dripping device 0430 is installed in the batter dripping section of the production line where the batter dripping step and nozzle operation sub-step are performed, and as in embodiment 1, an appropriate amount of batter liquid Ba is dripped onto the heating base 0411 from nozzles 0430a provided in this batter dripping device 0430 in accordance with the arrangement of eight dumplings (four dumplings x two rows) that make up the mass that is the product form. In this embodiment, the batter dripping device 0430 is movable in the direction of travel of the heating base 0411 and the conveyor width direction (the directions of arrows X and Y in FIG. 4), and by causing the batter dripping device 0430 to perform combined operations in the directions of arrows X and Y, the nozzle 0430a is moved above the heating base 0411 (for example, as shown in FIGS. 4B to 4D, the nozzle 0430a is moved in a circular, zigzag, or spiral pattern), thereby creating an irregularly shaped batter region BC of the batter Ba on the heating base 0411. The batter dripping device 0430 is controlled so that the amount of batter and its operating range can be changed to accommodate the type and size of the dim sum to be produced. <Embodiment 2: Method for producing grilled dim sum (Effects mainly correspond to claim 3)>

[0049] As described above, according to the manufacturing method of grilled dim sum of this embodiment, in addition to obtaining the same effect as in embodiment 1, the batter liquid dripped onto the heating base can be quickly spread on the heating base to form a batter liquid area, thereby shortening the TAT. <Embodiment 3 corresponds mainly to claim 5>

[0050] <Embodiment 3: Method for producing grilled dim sum (Outline: Mainly corresponds to claim 5)>

[0051] This embodiment is based on embodiment 1, and in the storage step of embodiment 1, a covering sub-step is performed in which a tray is placed over the browned dim sum that are in the same position as they are on the heating base (with the browned part facing downwards, for example, if the dim sum are dumplings, the crust part facing upwards).

[0052] In this embodiment, too, an example of grilled dim sum will be described in which the "dim sum" is dumplings. <Embodiment 3: Method for manufacturing browned dim sum, storing step, covering sub-step, manufacturing line, mainly corresponding to claim 5>

[0053] The method for producing browned dim sum in this embodiment is characterized by the fact that, as compared with the method for producing browned dim sum in embodiment 1, in the storing step (0506) between the browning step (0505) and the freezing step (0507), a covering sub-step (0506a) is performed in which a tray is placed over the browned dumplings in the same position as on the heating base, as shown in the flowchart of FIG. 5.

[0054] In the storage section of the production line that performs the storing step and the covering sub-step, a gyoza storage device having a suction unit that releasably holds trays by suction is installed, and in this gyoza storage device, as shown by the solid line in Fig. 6A, trays T supplied upside down from a tray supply device are suction-held by suction unit 0655, and the trays T are lowered from above in the direction of the arrow to cover gyoza G that have been browned in the batter-derived portion and are in the same orientation as the orientation on the heating base that is transported to the gyoza storage device by a rope conveyor 0660 (described later), i.e., gyoza G with the browned portion facing downward, and are then stored (the state shown by the imaginary line in Fig. 6A). In other words, the tray is placed over the gyoza with its opening facing downward. In this case, the rope conveyor 0660 used in the storage section has a plurality of drive ropes 0661 (cross-sectional view from the rope axis direction) that move in circles while remaining parallel to each other. In this storage section, as shown in Fig. 6B, a reversing device (not shown) equipped with a fork body 0670 that moves in and out between the plurality of drive ropes 0661 at the end of the rope conveyor 0660 is disposed. This inverting device brings a fork body 0670 close to a tray T containing dumplings G that has reached the end of the rope conveyor 0660, as shown in the right part of Figure 6C, and supports the tray T containing the dumplings G from above and below with rods 0670a at both ends located on the back side of the periphery of the tray T (upper side in the figure) and a central rod 0670b located on the front side of the opening of the tray T (lower side in the figure).In this state, the fork body 0670 is rotated 180 degrees to invert the dumplings G together with the tray T, thereby exposing the dumplings G from the opening of the tray T in preparation for the next freezing step, as shown in the left part of Figure 6C. <Embodiment 3: Method for producing grilled dim sum (Effects: Mainly corresponds to claim 5)>

[0055] As described above, the method for producing grilled dim sum according to this embodiment not only achieves the same effects as in the first embodiment, but also allows the grilled dumplings to be easily and quickly placed on trays. Furthermore, when the rope conveyor transports the grilled dumplings to the storage section and the tray over which the dumplings are placed is turned over, the fork supports the grilled side of the dumpling, preventing the carefully formed grill marks from peeling off and allowing the dumplings to be placed on the tray. This is superior to placing dumplings on trays using a flat tool such as a spatula. As a result, the turn-around time (TAT) can be shortened, since the time required to slowly and carefully insert the spatula-shaped tool under the dumplings can also be saved. [Explanation of symbols]

[0056] 0211 Heating base Ba: Batter G Dumplings (Dim Sum)

Claims

1. a dim sum preparation step of preparing dim sum; a heating base preparation step of preparing a heating base that is a heated base; A batter dripping step of dripping batter onto a heated base; A batter application step of placing the prepared dim sum on the heating base portion onto which the batter has been dripped and applying the batter to the dim sum portion; A browning step of browning the batter-derived portion attached to the dim sum by the heat of the heating base to make the dim sum browned; A method for producing grilled dim sum comprising the steps of:

2. 2. The method for producing grilled dim sum according to claim 1, wherein the prepared dim sum is pre-cooked dim sum.

3. 3. The method for producing grilled dim sum according to claim 1 or claim 2, wherein the batter dripping step includes a nozzle rotation sub-step of rotating the nozzle above (above) the heating base while dripping the batter from the nozzle.

4. 3. The method for producing grilled dim sum according to claim 1 or 2, further comprising a step of storing the grilled dim sum in a tray.

5. 5. The method for producing grilled dim sum according to claim 4, wherein the storing step includes a covering substep in which a tray is placed over the grilled dim sum in the same position as that on the heating base.

6. 5. The method for producing grilled dim sum according to claim 4, further comprising a freezing step of freezing the grilled dim sum stored in the tray in the storing step.

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