Mixed flour for making crispy dumpling wings

Abstract

This product provides a dumpling crispy-wing mix that creates a firm, crispy texture and allows the dumplings to easily peel off the pan or other cooking equipment during preparation. [Solution] A dumpling pancake mix containing at least hydroxypropylated phosphate cross-linked starch derived from potato starch or tapioca starch, and grain flour and / or starch other than hydroxypropylated phosphate cross-linked starch, wherein the content of hydroxypropylated phosphate cross-linked starch is 3% to 35% by mass, and the content of grain flour and / or starch other than hydroxypropylated phosphate cross-linked starch is 65% to 95% by mass.

Description

Technical Field

[0001] The present invention relates to a mixed flour for dumpling wings.

Background Art

[0002] Dumplings are a food that is highly popular among consumers and is often cooked at home. The cooking method of dumplings can be variously selected according to their type and the like, but it is common to use a baking appliance to steam and bake them into baked dumplings. In recent years, the popularity of dumplings baked so that a thin skin is formed around the bottom surface of the dumplings, called dumpling wings, has been increasing. These wings are formed by a part of the starch melting out of the dumpling skin due to the water added during steaming and baking. However, in order to form desired wings, it is often necessary to add water-soluble wheat flour or arrowroot powder during steaming and baking.

[0003] Regarding the technology for forming dumpling wings, for example, Patent Document 1 discloses frozen dumplings to which a composition containing modified starch and protein adheres in a frozen state. With this composition, it is easy to spread on a baking appliance, is not easily broken when peeled from the baking appliance after cooking, and does not sag easily when left standing with the baking surface facing upward, and it is said that dumplings with good wings can be obtained. Also, for example, Patent Document 2 discloses frozen dumplings to which a composition containing free or salt-form arginine adheres in a frozen state. With this composition, the texture of the wings is fine, a suitable baking color is obtained on the baking surface and wings of the dumplings, the sagging of the wings is suppressed, and dumplings with a preferable crispy feeling of the wings can be obtained.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Conventional techniques for forming crispy edges on dumplings primarily involved pre-applying a composition for forming crispy edges to the surface of frozen dumplings. However, this method of applying the composition to the surface of frozen dumplings had the problem of not allowing for easy and free formation of crispy edges at home.

[0006] In view of the above-mentioned prior art, the present invention aims to provide a dumpling wing mix powder that can form a dumpling wing that is hard and crispy in texture and easily peels off a frying pan or other cooking appliance during cooking. [Means for solving the problem]

[0007] To solve the above problems, the inventors conducted diligent research and found that a dumpling crisper mix containing hydroxypropylated phosphate crosslinked starch derived from potato starch or tapioca starch can form a crispy, firm dumpling crisper that easily peels off the pan or other cooking equipment during cooking, thus completing the present invention.

[0008] In other words, the present invention provides a dumpling crispy crust mix powder comprising at least hydroxypropylated phosphate cross-linked starch derived from potato starch or tapioca starch, and grain flour and / or starch other than hydroxypropylated phosphate cross-linked starch, wherein the content of the hydroxypropylated phosphate cross-linked starch is 3% to 35% by mass, and the content of grain flour and / or starch other than hydroxypropylated phosphate cross-linked starch is 65% to 95% by mass.

[0009] In the above-mentioned dumpling crisper mix, it is preferable that the mass ratio of hydroxypropylated phosphate cross-linked starch to grain flour and / or starch other than hydroxypropylated phosphate cross-linked starch is 1:2 to 1:25.

[0010] In the above-mentioned dumpling crisper mix, it is preferable that the breakdown value of the hydroxypropylated phosphate crosslinked starch under amylogram conditions (starch concentration 6%) is in the range of 150 BU to 400 BU. [Effects of the Invention]

[0011] According to the present invention, a dumpling crisper mix containing hydroxypropylated phosphate crosslinked starch derived from potato starch or tapioca starch can be used to form a crispy, firm dumpling crisper that easily peels off a frying pan or other cooking appliance during preparation. [Modes for carrying out the invention]

[0012] In this specification, "dumplings" broadly encompasses what is generally called dumplings, without being limited by their shape, manufacturing method, etc. Typically, it refers to a food product having at least a filling made from a mixture of ground pork, vegetables, seasonings, etc., and an outer wrapper made from wheat flour or the like to enclose the filling.

[0013] In this specification, "gyoza wings" refers to the film-like, crispy texture formed around the bottom of a gyoza, and is also called "bari" or similar terms.

[0014] In this specification, "modified starch" refers to starch that has undergone at least one processing treatment selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment. Examples of chemically treated starch include acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphorylated starch, and phosphate crosslinked starch. Examples of physically treated starch include pregelatinized starch, moist heat treated starch, oil-processed starch, acid-treated starch, and alkali-treated starch. Examples of enzymatically treated starch include enzyme-treated starch.

[0015] Examples of modified starch ingredients include tapioca starch, corn starch, waxy corn starch, high-amylose corn starch, potato starch, waxy potato starch, sweet potato starch, rice starch, glutinous rice starch, taro starch, and sago starch.

[0016] In this specification, "starch breakdown value" refers to the difference between the maximum viscosity before viscosity reduction (peak viscosity) and the viscosity at 95°C for 30 minutes, obtained from the amylogram measurement results. This is achieved by heating a 6% by weight aqueous suspension of starch (containing 27.6g of starch as an oven-dried substance in 460g of suspension) from 30°C to 93°C at a heating rate of 1.5°C per minute while stirring, and then holding it at 93°C for 15 minutes. For the amylogram measurement, for example, a Brabender Viscograph E (manufactured by Brabender) can be used.

[0017] The present invention provides a dumpling pancake mix containing at least hydroxypropylated phosphate cross-linked starch derived from potato starch or tapioca starch, and grain flour and / or starch other than hydroxypropylated phosphate cross-linked starch.

[0018] As shown in the examples described later, by using hydroxypropylated phosphate cross-linked starch derived from potato starch or tapioca starch in the dumpling crisper mix powder, it is possible to form dumpling crispers that are hard and crispy and easily detach from the grill. In this case, the breakdown value of the hydroxypropylated phosphate cross-linked starch is preferably 150 BU to 400 BU, and more preferably 160 BU to 290 BU, under the above amylogram conditions.

[0019] On the other hand, grain flours and / or starches other than hydroxypropylated phosphate cross-linked starch contained in the above-mentioned gyoza crispy crust mix can be appropriately selected and blended within a range that does not impair the effect of the hydroxypropylated phosphate cross-linked starch. For example, grain flours include wheat flour, rice flour, barley flour, rye flour, corn flour, millet flour, barnyard millet flour, Job's tears flour, buckwheat flour, etc. Starches include the modified starches mentioned above. Wheat flours include strong flour, semi-strong flour, medium flour, weak flour, durum wheat flour, etc., with weak flour being particularly suitable.

[0020] The amount of hydroxypropylated phosphate cross-linked starch derived from potato starch or tapioca starch in the above-mentioned dumpling wing mix is ​​preferably 3% to 35% by mass. The amount may be 10% to 20% by mass. On the other hand, the amount of grain flour and / or starch other than hydroxypropylated phosphate cross-linked starch is preferably 65% ​​to 95% by mass. The amount may be 75% to 90% by mass. In the above-mentioned dumpling wing mix, the mass ratio of hydroxypropylated phosphate cross-linked starch derived from potato starch or tapioca starch to grain flour and / or starch other than hydroxypropylated phosphate cross-linked starch is not limited, but may be, for example, 1:2 to 1:25, and the mass ratio may be 1:3 to 1:15.

[0021] As mentioned above, it is preferable to use cake flour as the grain flour and / or starch other than hydroxypropylated phosphate cross-linked starch. In this case, the dumpling crisper mix may contain 65% to 95% by mass of cake flour, or 75% to 90% by mass. Including cake flour within the above range results in a more desirable hard and crisp texture for the resulting dumpling crispers. More specifically, compared to using all-purpose flour or bread flour, the chewiness of the texture is suppressed while still achieving a hard and crisp texture.

[0022] In any non-limiting embodiment, the above-mentioned dumpling wing mix flour may appropriately contain fats and oils. Examples of the fats and oils include vegetable oils such as canola oil, soybean oil, safflower oil (including high-linoleic safflower oil), corn oil, rapeseed oil, sesame oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice bran oil, perilla oil, grape seed oil, etc.; animal oils such as lard, beef tallow, chicken fat, mutton fat, horse fat, fish oil, whale oil, butter, etc. Also, it may be an interesterified oil obtained by interesterifying these oils, a hydrogenated oil obtained by hydrogenating these oils, or the like.

[0023] By containing fats and oils in the above-mentioned dumpling wing mix flour, the ease of peeling from a cooking utensil such as a frying pan during cooking can be improved. Also, even when achieving a hard and crispy texture, the stringiness of the texture can be suppressed. The form of the fats and oils is not limited, but for example, it can be in the form of powdered fats and oils. According to this, the fats and oils can be well dispersed in the above-mentioned dumpling wing mix flour. The content of the fats and oils is not particularly limited, but for example, it may be 0.5% by mass to 12% by mass in the above-mentioned dumpling wing mix flour, and the content may also be 1.0% by mass to 10% by mass.

[0024] In addition to the components described above, the dumpling wing mix flour provided by the present invention may contain other components as long as the object of the present invention is not impaired. Examples of the other components may include salts, sugars, seasonings, amino acids, proteins, celluloses, emulsification aids, etc. Examples of the salts may include sea salt, rock salt, lake salt, low-sodium salt, etc. Also, examples of the sugars may include sucrose, lactose, maltose, glucose, oligosaccharides, fructose, as well as xylitol, erythritol, refined white sugar, processed brown sugar, molasses, raffinose, etc. Also, examples of the amino acids may include betaine, etc.

[0025] The dumpling wing mix powder provided by the present invention can be used as a water dispersion liquid by adding, for example, 3 to 30 times, more typically 5 to 20 times, and even more typically 7 to 15 times the amount of water, etc. The water dispersion liquid prepared as such can be poured into a baking device, adhered around the dumplings, and baked in a film shape to form dumpling wings.

[0026] In any optional embodiment that is not limited, the above-mentioned oil and fat may be appropriately added to the above water dispersion liquid. The form of the oil and fat is not limited, and for example, it may be in a liquid state at room temperature. By blending the oil and fat, the workability when pouring the above water dispersion liquid into a baking device such as a frying pan can be improved. Also, the effects when the oil and fat are added to the above dumpling wing mix powder can be obtained simultaneously. In this case, the content of the oil and fat is not particularly limited, and for example, it may be 0.5% to 12% by mass in the above water dispersion liquid, and the content may also be 1.0% to 10% by mass.

Example

[0027] The present invention will be further specifically described with the following examples. However, these examples do not limit the scope of the present invention.

[0028] <Test Example 1> 1. Preparation of dumpling wings According to the formulations in Table 1 below, dumpling wing mix powders for Experimental Groups 1 to 13 were prepared. The formulation amounts in the table represent mass % in the mix powder.

[0029]

Table 1

[0030] A water-based dispersion was created by mixing 4 parts of the above-mentioned dumpling crisper mix with 40 parts of water and 1 part of oil. Next, a frying pan (20 cm in diameter) was prepared, and pre-cooked chilled dumplings were placed in the pan and heated. Then, the water-based dispersion was poured in, the pan was covered and heated for about 2 minutes, and then the lid was removed and heated for another 2 minutes. When the water-based dispersion had evaporated and formed a film, and a light browning had appeared, the heating was stopped.

[0031] 2. Evaluation The resulting gyoza wings were evaluated for their firm and crisp texture, their ability to stick together, and their lack of chewiness or stickiness, as well as for their breakdown values. Firmness, stickiness, and lack of chewiness or stickiness were evaluated by five panelists, and the average of the sensory evaluation scores (out of a possible 5 points) was rounded to the nearest integer to obtain the final score.

[0032] The hardness is evaluated as follows: 5: harder than standard, 4: slightly harder than standard, 3: the same as standard, 2: slightly softer than standard, 1: softer than standard.

[0033] The connectivity rating is as follows: 5: more connected than the standard, 4: slightly more connected than the standard, 3: the same as the standard, 2: slightly less connected than the standard, 1: less connected than the standard.

[0034] The evaluation of luck and lack of blockages is as follows: 5: Less luck than average, 4: Slightly less luck than average, 3: Same as average, 2: Slightly better luck than average, 1: Better luck than average.

[0035] For hardness and connectivity, a score of 4 or higher was required to pass, while for lack of resistance or jamming, a score of 3 or higher was required to pass.

[0036] For the breakdown values, a Bravender Viscograph E (manufactured by Bravender) was used. Using the Bravender Amylograph, an aqueous suspension with a starch concentration of 6 wt% was heated from 30°C to 93°C at a heating rate of 1.5°C per minute while stirring, and then held at 93°C for 15 minutes. After obtaining an amylogram of the viscosity at this point, the breakdown value was defined as the difference between the maximum value before viscosity reduction (peak viscosity) and the viscosity at 95°C for 30 minutes, based on the obtained amylogram measurement results.

[0037] [Table 2]

[0038] As shown in Table 2, in experimental groups 1-4, which used tapioca-derived hydroxypropylated phosphate cross-linked starch, all items such as hardness, binding properties, and lack of clumping or sticking were evaluated favorably. Furthermore, the breakdown values ​​in experimental groups 1-4 were in the range of 150 BU to 300 BU. In contrast, in experimental group 5, corn-derived hydroxypropylated phosphate cross-linked starch was used, and the evaluations for hardness and binding properties were low, with a breakdown value of 0 BU. On the other hand, in experimental groups 6-11, modified starch other than hydroxypropylated phosphate cross-linked starch was used, and the evaluations for hardness, binding properties, and lack of clumping or sticking were low. In experimental groups 12-13, unprocessed cake flour and unprocessed starch were used, respectively, and the evaluations for hardness and binding properties did not meet the passing score. Notably, no problems were observed with ease of removal from the frying pan in any of experimental groups 1-13.

[0039] <Test Example 2> Using the same materials as in Test Example 1, the proportion of hydroxypropylated phosphate cross-linked starch was varied as shown in Table 3 below, and the reduced amount was replaced with cake flour to create dumpling crisper mixes for experimental groups 14-21. Note that the proportions in the table represent the mass percentage of the mix.

[0040] [Table 3]

[0041] As a result, as shown in Table 3, compared to experimental group 14 which contained no modified starch, experimental group 15, which contained 2.5% by mass of hydroxypropylated phosphate cross-linked starch, achieved passing grades in terms of hardness and lack of clumping or sticking. Experimental groups 16-19, which contained hydroxypropylated phosphate cross-linked starch, were evaluated favorably in all items. On the other hand, experimental groups 20-21, which contained an even higher amount of hydroxypropylated phosphate cross-linked starch, received a slightly less favorable evaluation in terms of binding properties. Notably, no problems were observed with ease of removal from the frying pan in any of experimental groups 14-21.

Claims

1. A dumpling pancake mix comprising at least hydroxypropylated phosphate cross-linked starch derived from potato starch or tapioca starch, and grain flour and / or starch other than hydroxypropylated phosphate cross-linked starch, wherein the content of hydroxypropylated phosphate cross-linked starch is 3% to 35% by mass, and the content of grain flour and / or starch other than hydroxypropylated phosphate cross-linked starch is 65% to 95% by mass.

2. The dumpling crispy-wing mix powder according to claim 1, wherein the mass ratio of the hydroxypropylated phosphate cross-linked starch to grain flour and / or starch other than the hydroxypropylated phosphate cross-linked starch in the dumpling crispy-wing mix powder is 1:2 to 1:

25.

3. The dumpling crispy pancake mix powder according to claim 1 or 2, wherein the breakdown value of the hydroxypropylated phosphate crosslinked starch under amylogram conditions (starch concentration 6%) is in the range of 150 BU to 400 BU.

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