Dim sum with gel-containing filling

Abstract

To provide a method for producing a dumpling containing a bean paste with a gel that allows the jelly-like shape not to deform carelessly during mass production, and in a heating process, a jelly-like edible gel-derived substance liquefies and permeates throughout the bean paste, resulting in juiciness that is uniform in all parts of the bean paste, allowing a consumer to fully experience the juiciness.SOLUTION: A method for producing frozen dumplings, which includes a kneading step of kneading a bean paste in a non-heated state and in a hydrated state, where a weight percentage of the gelling agent in the gel is between 1.5% and 35.0%, and the remainder consists of seasonings and water derived from edible gel materials, along with at least unheated ingredients; a bean pasting step of wrapping the bean paste mixed in the kneading step with unheated dough to create unheated dumplings; a heating step of heating the unheated dumplings to create heated dumplings; a freezing step of freezing the heated dumplings to create frozen dumplings; and a packaging step of packaging the frozen dumplings to create packaged frozen dumplings.SELECTED DRAWING: Figure 6

Description

[Technical field]

[0001] The present invention relates to dim sum such as dumplings and shumai. [Background technology]

[0002] The above-mentioned dim sum, for example, dumplings, are widely accepted by consumers and are popular foods both at home and when eating out. Such dumplings are made by wrapping a filling made by mixing ingredients such as minced meat, seafood, and vegetables in a skin, and the juiciness of the filling heated in various cooking methods such as boiling, baking, and steaming greatly affects the texture of the entire dumpling.

[0003] Conventionally, an example of dim sum having a filling that gives it a juicy texture is dumplings (processed meat food) described in Patent Document 1. In the gyoza described in Patent Document 1, a jelly-like seasoning containing seasonings, cellulose and a gelling agent is mixed into the filling, which is a paste filling, so that a juicy texture can be easily obtained. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 5992166 Summary of the Invention [Problem to be solved by the invention]

[0005] However, in the dumplings described in the above Patent Document 1, the cellulose, which is a dietary fiber contained in the jelly-like seasoning mixed into the filling together with the seasoning and the gelling agent, is itself tasteless, so there is a possibility that the flavor of the filling will be diluted, and when producing dumplings in a mass production process, artificial processed cellulose must be used. However, unlike natural cellulose, processed cellulose has many unknown effects on the human body, and although the Ministry of Health, Labor and Welfare has recognized its safety, in recent health-conscious people, even if the Ministry of Health, Labor and Welfare has recognized its safety, there is a tendency to avoid it if there are many unknowns about its properties. In addition, there have been cases where the views of the Ministry of Health, Labor and Welfare and the World Health Organization (WHO) are at odds with each other, so health-conscious consumers tend to be skeptical. Furthermore, cellulose makes jelly-like materials containing it easily crumble, so there are difficulties in using it as a material in mass production. Furthermore, when a heating process is included in the mass production process, it is difficult for cellulose to penetrate evenly throughout the entire filling of dumplings, and there have been cases where it partially aggregates.

[0006] The present invention has been made to solve the above-mentioned problems of the prior art, and involves producing dim sum such as dumplings by mixing a jelly-like substance, which is relatively resistant to deformation even in mass production and permeates the entire filling during the heating process, into the filling. In the present invention, the optimum composition range of the jelly-like substance (referred to as an "edible gel-derived substance" in the present invention) that has the above-mentioned effects and allows the person eating it to feel a sufficient juiciness has been found. When the composition range is within this range, the shape of the jelly-like substance does not inadvertently collapse or deform during mass production, and when heated, the jelly-like substance liquefies and permeates the entire filling, making it possible to realize dim sum with an even juiciness in each part of the filling. [Means for solving the problem]

[0007] In order to solve the above problems, as a first invention, we provide dim sum having a filling containing a gel containing an edible gel-derived material, in which the weight percentage of the gelling agent constituting the original edible gel is 1.5% or more and 35.0% or less, with the remainder being seasonings and water (corresponding to claim 1).

[0008] In addition, as a second invention, there is provided a dim sum having a filling containing a gel in which the weight percentage of the edible gel-derived material in the filling is 10% or more and 80% or less (corresponding to claim 2).

[0009] Furthermore, as a third invention, a dim sum is provided having a filling containing a gel, in which the gelling agent is powdered gelatin (corresponding to claim 3).

[0010] Furthermore, as a fourth invention, there is provided frozen dim sum obtained by freezing any one of the above dim sum (corresponding to claim 4).

[0011] On the other hand, as a fifth invention, we provide a method for producing frozen dim sum, which includes a kneading step in which an edible gel-derived product in which the weight percentage of a gelling agent relative to the gel is 1.5% or more and 35.0% or less, with the remainder being seasonings and water, and a filling containing at least unheated ingredients are kneaded in a container in an unheated state (room temperature state) and with added water, an enveloping step in which the filling kneaded in the kneading step is enveloped in an unheated noodle sheet to make unheated dim sum, a heating step in which the unheated dim sum is heated to make heated dim sum, a freezing step in which the heated dim sum is frozen to make frozen dim sum, and a packaging step in which the frozen dim sum is packaged to make packaged frozen dim sum (corresponding to claim 5).

[0012] In addition, as a sixth invention, there is provided a method for producing frozen dim sum, wherein the heating step includes a gel liquid heating means for heating the edible gel-derived material to a temperature equal to or higher than a temperature at which the edible gel-derived material becomes liquid (corresponding to claim 6).

[0013] Furthermore, as a seventh invention, we provide a method for producing frozen dim sum, which further includes an edible gel-derived product production step of producing the edible gel-derived product by at least heating and kneading a gelling agent and water, and then cooling them (corresponding to claim 7). Effect of the Invention

[0014] According to dim sum having a filling containing the gel of the present invention, the shape of the jelly-like edible gel-derived material does not inadvertently lose its shape or become deformed during mass production, and in the heating process the jelly-like edible gel-derived material liquefies and permeates the entire filling, so that the filling has an even juiciness in all parts, resulting in the extremely excellent effect of allowing the person eating it to feel a sufficient juiciness. [Brief description of the drawings]

[0015] [Figure 1A] FIG. 2 is a schematic diagram showing the state of heating and kneading by a kneading device during the production of an edible gel-derived product for dim sum having a filling containing the gel according to the first embodiment of the present invention. [Figure 1B] FIG. 2 is a schematic diagram showing the dilution and cooling state in a kneading device during the production of an edible gel-derived product for dim sum having a filling containing the gel according to the first embodiment of the present invention. [Figure 1C] FIG. 2 is a schematic diagram showing the cooling status by a vacuum cooler during the production of an edible gel-derived product for dim sum having a filling containing the gel according to embodiment 1 of the present invention. [Figure 2A] FIG. 2 is a schematic diagram showing a state in which a filling containing a gel is kneaded by a kneading device during production of dim sum having a filling containing a gel according to the first embodiment of the present invention. [Figure 2B] FIG. 2 is a schematic diagram showing a filling procedure during the production of dim sum having a filling containing a gel according to the first embodiment of the present invention. [Diagram 3] FIG. 2B is a schematic diagram showing the state in which water and an edible gel-derived substance are seeped into the bean paste during kneading of the bean paste in FIG. 2A. [Figure 4] FIG. 2 is a schematic diagram showing the penetration of water and edible gel-derived substances into the filling during heating and cooking of dim sum after filling. [Diagram 5] FIG. 1 is a schematic diagram comparing how a filling containing only cellulose penetrates during cooking with heat and how a filling containing only gel penetrates during cooking with heat. [Figure 6]FIG. 2 is a diagram showing the results of physical property evaluation and sensory evaluation of dim sum having a filling containing the gel according to the first embodiment of the present invention. [Figure 7] 1 is a flowchart showing the steps of producing frozen dumplings in embodiment 2 of the present invention. [Figure 8] FIG. 11 is a system configuration diagram of a frozen dumpling production line in embodiment 2 of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The following describes the embodiments of the present invention with reference to the drawings. Note that the present invention is not limited to these embodiments, and may be implemented in various forms without departing from the spirit of the present invention. Among the following embodiments, embodiment 1 is an example of claims 1, 2, 3, and 7, and embodiment 2 is an example of claims 4, 5, and 6. <Premise>

[0017] Dim sum having a filling containing the gel according to the present invention is produced by wrapping a filling in a dough mainly made of grain flour such as wheat flour, and examples of such dim sum include dumplings, shumai, and meat buns that are heated and eaten by various cooking methods such as boiling, baking, and steaming. The dim sum having the gel-containing filling according to the present invention may be eaten immediately after cooking, or may be refrigerated or frozen and then reheated before eating. Furthermore, the dim sum to be refrigerated or frozen may be cooked by boiling, steaming, or the like before refrigerating or freezing. The action based on the gelling agent of the present invention will be explained. A gelling agent and seasoning are dissolved in water to produce a gel in which the seasoning is dissolved. The gel in which the seasoning is dissolved can have a higher molar concentration than the ingredient component solution in which the ingredients are dissolved in water that is generally mixed with the ingredients to be kneaded, so the ingredient component solution penetrates the ingredients and dough first, and the gel or gel solution does not penetrate them easily. In general, in a filling that does not use a gel, the ingredient component solution penetrates the ingredients and dough as described above, and the juiciness of the filling when eaten in the mouth is less than the juiciness observed in the production process during kneading. Therefore, even if the total weight percentage of water added to the gel and the kneaded ingredients is the same, the moisture contained in the gel or gel-derived components (the state in which the gel is heated and cannot be identified as an individual) contributes to making the dim sum containing these fillings feel juicier than conventional ones when eaten in the mouth after cooking. When the ingredients are mixed with gel and the heating process is carried out, a thick gel-derived product is produced even when the gel-derived product and the ingredient component dissolving liquid are mixed and heated. This thick gel-derived product does not easily soak into the ingredients in the filling or the dough. This is the effect that occurs when a gel is used to make a filling for dim sum. <Embodiment 1 corresponds mainly to claims 1, 2, 3, and 7>

[0018] <Embodiment 1: Dim sum with gel-containing filling Overview: Mainly corresponds to claims 1, 2, 3, and 7>

[0019] The dim sum according to this embodiment is a dumpling with a filling containing an edible gel-derived material composed of a gelling agent, seasoning, and water. In the dumpling according to this embodiment, by appropriately setting the weight ratio of the gelling agent, seasoning, and water of the edible gel-derived material, the jelly-like edible gel-derived material does not lose its shape or deform during mass production, and the jelly-like edible gel-derived material is liquefied during the heating process and permeates the entire filling, so that the filling has a uniform juiciness. <Embodiment 1: Dim sum with gel-containing filling Configuration: Mainly corresponds to claims 1, 2, 3, and 7>

[0020] The gyoza having the gel-containing filling of this embodiment is produced by wrapping the filling, which contains an edible gel-derived material composed of a gelling agent, seasoning, and water, in a skin mainly made of grain flour such as wheat flour.

[0021] <<Edible gel-derived substances: gelling agents, mainly corresponding to claims 1, 2, 3, and 7>> "Gel" is generally defined as "a polymer with a three-dimensional network structure that is insoluble in any solvent, or a swollen body thereof," and refers to a material form intermediate between a liquid and a solid. In the present invention, the "gelling agent" plays a role in turning the substance into an intermediate form between the liquid and solid as described above when put into water. Examples of gelling agents that can be used in the present invention include gelatin, agar, pectin, alginic acid, carrageenan, xanthan gum, gellan gum, etc. One or more of these gelling agents can be selected and used. In this embodiment, powdered gelatin is used as the gelling agent because of its ease of availability and its good flavor compatibility with the meat that constitutes the bean paste. Gelatin is derived from pork, beef, chicken, fish, etc., and one or more of these various gelatins can be selected for use, but there is no particular limitation.

[0022] <Content of gelling agent in edible gel-derived substance (mainly corresponds to claims 1, 2, 3, and 7)> The edible gel-derived material contains a gelling agent in an amount that prevents deformation such as loss of shape in the jelly-like form during mass production, liquefies during the heating process and permeates the entire filling, and also contains a gelling agent in an amount that allows the person eating it to feel a sufficient juiciness. In other words, the optimum gelling agent content was found that provides such physical characteristics while still allowing the consumer to perceive a sufficiently juicy texture, and in this embodiment, the edible gel-derived material contains 1.5 to 35.0% by weight of gelling agent.

[0023] <<Edible gel-derived substances: Water and seasonings, which are the remainder other than the gelling agent. Mainly corresponds to claims 1, 2, 3, and 7>> The edible gel-derived product is obtained by adding the above-mentioned gelling agent and "seasoning" to "water", heating and stirring until the gelling agent dissolves, and then cooling the mixture to solidify it into a jelly-like substance, which is known as "nikori." As seasonings to be contained in such edible gel-derived products, for example, one or more of extracts such as pork extract, chicken extract, shrimp extract, crab extract, etc. (which may be plant-derived and not contain animal-derived components) may be used.

[0024] <Content of seasoning in edible gel-derived substance (mainly corresponds to claims 1, 2, 3, and 7)> The content of the seasoning in the edible gel-derived product is adjusted appropriately depending on the strength of the flavor of the seasoning. If the content of the seasoning is less than 1.0% by weight, the flavor will be insufficient and watery, and if the content of the seasoning is more than 2.0% by weight, the taste will be too strong, so it is desirable to set the content of the seasoning at 1.0 to 2.0% by weight.

[0025] <Water content in edible gel-derived substances (mainly corresponds to claims 1, 2, 3, and 7)> As described above, the edible gel-derived material contains 1.5 to 35.0% by weight of gelling agent and 1.0 to 2.0% by weight of seasoning, and the remaining water content in the edible gel-derived material is 63.0 to 97.0% by weight.

[0026] <Production of edible gel-derived products (mainly corresponds to claims 1, 2, 3, and 7)> As described above, the edible gel-derived material can be obtained by putting powdered gelatin as a gelling agent, seasonings, and water into a kneading device, heating and kneading to fully dissolve the gelatin, and then cooling. That is, in one production example, as shown in Fig. 1A, the above-mentioned powdered gelatin as a gelling agent and pork extract seasoning as a seasoning are placed in a kneading device 0100 together with water and stirred around a horizontal axis for about 1 minute, followed by adding water for heating and heating to a temperature at which the powdered gelatin dissolves (about 90°C) until it is fully dissolved, and then stirring is again performed for about 1 minute, and as shown in Fig. 1B, cold water is further added to dilute and cool to a predetermined temperature (about 60°C). After this, as shown in Fig. 1C, the mixture is cooled to 25-35°C by a vacuum cooling machine 0101 and solidified into a jelly-like state, thereby obtaining an edible gel-derived product.

[0027] <<Filling containing edible gel-derived material (mainly corresponds to claims 1, 2, 3, and 7)>> The filling, or "anko", may consist of one or more of meat such as pork, chicken, beef, venison, horse meat, or lamb, or seafood such as fish paste, crab meat, shrimp meat, or shellfish, or one or more of finely chopped vegetables or fruits such as onion, chive, bamboo shoots, Chinese cabbage, garlic, cabbage, ginger, chive, green onion, carrot, green pepper, pickled mustard greens, shiitake mushrooms, matsutake mushrooms, spinach, bean sprouts, potatoes, or chorizo, or a variety of spices in powder or granule form (asafoetida (hing), ajowan, anise, allspice (bamboo pepper, sanxiangzi), oregano (flower peppermint), Chinese peppercorns, oriental pepper ... (Philippine pepper, Szechuan pepper), Cardamom (Ilaichi), Curry leaves (Philippine pepper, Kali Patta), Caraway (Anise), Cumin (Jeera, Cuman), Green pepper (Philippine pepper), Clove (Clove, Long), Pepper (Pepper, Kali Mirch, Safeda Mirch), Coriander (Dhaniya, Coriander, Coriander, Coriander), Saffron (Kesar, Bengalese saffron), Japanese pepper (Zanthoxylum pepper), Perilla (Shiso), Cinnamon (Cinnamon, Dalchini), Ginger (Ginger), Star anise (Star anise, Anise), Sage, Thyme, Turmeric (Haldi), Polygonum officinalis (Polygonum serrata, Water Polygonum serrata) pepper), tarragon (estragon), dill (dill), chili pepper, chili pepper (chili, red pepper, lal mirch), nutmeg (mace, jaiphal, jabbituri), vanilla, jalapeno, paprika (sweet pepper), fenugreek (methi), fennel (fennel, anise, saum), black cumin (kalogire), horseradish (horseradish) Examples of such herbs include wasabi, mint, poppy seeds, marjoram, mustard, myoga, scallions, radishes, rosemary, bay leaves, tej patta, and wasabi. As an example of a recipe, in the case of dumplings as in this embodiment, a combination of chicken, pork, vegetables (cabbage, garlic, ginger, Chinese cabbage), sesame oil, and seasonings can be given.

[0028] <<The ratio of edible gel-derived substances in the paste, which mainly corresponds to claims 1, 2, 3, and 7>> The ratio of the "edible gel-derived material" in the filling is adjusted as appropriate depending on the type of dim sum and the taste of the seasoning contained in the edible gel-derived material. For example, when the dim sum is dumplings, the ratio is preferably 10% by weight or more and 15% by weight or less. The reason for this is that if the ratio of the edible gel-derived material in the filling is less than 10% by weight, the taste of the seasoning is difficult to sense, while if it exceeds 15% by weight, the moldability of the dim sum, for example, dumplings, decreases. Also, for example, when the dim sum is xiaolongbao, the ratio of the "edible gel-derived material" in the filling is preferably 10% by weight or more and 80% by weight or less.

[0029] <<Skin that encases bean paste containing an edible gel-derived substance, mainly corresponds to claims 1, 2, 3, and 7>> The skin that encases the filling, "anko," can be made from a dough made by mixing grain flour such as wheat flour with water, with sugar or edible oils and fats added as needed. In the case of gyoza, which is made by wrapping a filling containing an edible gel-derived substance in such a skin, the weight of each piece is generally 14 to 18 g, and in the case of shumai, the weight of each piece is generally 29 to 33 g. <Embodiment 1: Manufacturing dumplings (dim sum) with gel-containing filling (mainly corresponds to claims 1, 2, 3, and 7)

[0030] <Production of dumplings (dim sum)> The gyoza dumplings of this embodiment are produced, for example, by the following steps: First, as shown in Fig. 2A, the filling containing the edible gel-derived material and at least unheated ingredients prepared as described above is kneaded around a horizontal axis by a kneading device 0200 while adding water in an unheated container (at room temperature). Next, the filling mixed in this process is wrapped in an uncooked noodle wrapper made by mixing grain flour such as wheat flour with water, as shown in Figure 2B, to create raw dumplings, which are uncooked dim sum.

[0031] <Behavior of substances derived from edible gels in dumpling (dim sum) filling> In the kneading process shown in FIG. 2A, as shown in FIG. 3, the water added to the kneading device seeps into the paste, but the edible gel-derived substance hardly seeps into the paste. On the other hand, before and during cooking at room temperature of raw gyoza made as shown in FIG. 2B, as shown in FIG. 4, the non-edible gel-derived liquid, which is water in which the ingredients in the kneaded filling have been partially dissolved, and the softened or partially liquefied edible gel-derived matter are partially present in the filling, without being mixed. Of course, there are cases where the two are mixed, but since the edible gel-derived matter is basically in a gel state until it is heated, even when heating is started, the two are only partially mixed. Furthermore, since the concentration (more precisely, the molar concentration) of the liquefied edible gel-derived matter can be made higher than the non-edible gel-derived liquid when heated, the rate at which the latter penetrates into the ingredients and dough can be made smaller than that of the former. In other words, the opportunity for the edible gel-derived water to penetrate into the ingredients and dough can be reduced among the total water contained in the filling.

[0032] That is, in dim sum having a filling that does not contain an edible gel-derived substance, the ingredient component dissolving liquid permeates into the ingredients and dough as described above, and the juiciness of the filling when the dim sum is eaten in the mouth after cooking is less than the juiciness observed in the production process when kneaded. Therefore, even if the total weight percent of water added to the gel and the kneaded ingredients is the same, the water contained in the edible gel-derived substance or the water contained in the edible gel-derived substance that has been broken into particles (the gel is heated and cannot be identified as an individual) contributes to making the dim sum having such filling feel juicier when eaten in the mouth after cooking, compared to dim sum having a filling that does not contain a conventional edible gel-derived substance.

[0033] <About bean paste containing only cellulose or cellulose and a gelling agent> Here, comparing the way in which the filling contains only cellulose without a gelling agent and the way in which the filling contains only a gel such as the edible gel-derived product described above penetrates during cooking, as shown in Figure 5, when the filling contains only cellulose, the cellulose spreads over a narrow area during cooking, whereas when the filling contains only a gel, the gel spreads over a wider area during cooking. That is, to make the cellulose or gel penetrate the filling in the same way, in the case of the former, cellulose, the area that spreads during cooking is narrow, so a longer heating time is required, and the amount that penetrates the skin increases, resulting in a less juicy texture, whereas in the case of the latter, gel, the area that spreads during cooking is wide, so a shorter heating time is required, resulting in a less amount of penetration into the skin, resulting in a more juicy texture. <Embodiment 1: Manufacturing of edible gel-derived substances for verification (mainly corresponds to claims 1, 2, 3, and 7)

[0034] <Production of edible gel derivatives for verification> Edible gel-derived substances for verification according to the examples and comparative examples were produced using the blending ratios shown in FIG. That is, as described above, the powdered gelatin as a gelling agent and the pork extract seasoning as a seasoning are put into a kneading device and stirred for about 1 minute, followed by adding water for heating and heating to a temperature at which the powdered gelatin dissolves (about 90°C) to dissolve it sufficiently, then stirring again for about 1 minute, and adding cold water to dilute and cool to a predetermined temperature (about 60°C). After this, the mixture is cooled to 25-35°C by a vacuum cooler and solidified into a jelly-like state, thereby obtaining the edible gel-derived products of Examples 1-4 and Comparative Examples 1 and 2. The blending ratios of the powdered gelatin, etc. of Examples 1-4 and Comparative Examples 1 and 2 are as follows. Example 1: Powdered gelatin 1.5% by weight, pork extract seasoning 1.9% by weight, water for heating and dilution 96.6% by weight Example 2: Powdered gelatin 2.0% by weight, pork extract seasoning 1.9% by weight, water for heating and dilution 96.1% by weight Example 3: Powdered gelatin 15.0% by weight, pork extract seasoning 1.7% by weight, water for heating and dilution 83.3% by weight Example 4: Powdered gelatin 35.0% by weight, pork extract seasoning 1.3% by weight, water for heating and dilution 63.7% by weight Comparative Example 1: Powdered gelatin 1.0% by weight, pork extract seasoning 1.9% by weight, water for heating and dilution 97.1% by weight Comparative Example 2: Powdered gelatin 40.0% by weight, pork extract seasoning 1.2% by weight, water for heating and dilution 58.8% by weight The water, powdered gelatin, and pork extract seasoning were heated and stirred using a kneading device (400 L, spherical kneader 400NQ type (manufactured by Shinagawa Kogyosho Co., Ltd.) while the edible gel-derived material was solidified into a jelly-like form using a vacuum cooling machine FCG-100CAN type (manufactured by Shinagawa Kogyosho Co., Ltd.). <Embodiment 1: Manufacturing dumplings (dim sum) with gel-containing filling (mainly corresponds to claims 1, 2, 3, and 7)

[0035] <Production of dumplings (dim sum)> The gyoza of this embodiment is produced by the above-mentioned production process. That is, the filling containing the edible gel-derived material of Examples 1 to 4 and Comparative Examples 1 and 2 and at least the unheated ingredients is kneaded in a container in an unheated state (room temperature state) and with water added. Next, the filling kneaded in this process is wrapped in a skin made by mixing grain flour such as wheat flour with water, which is an unheated noodle band, to produce raw gyoza, which is an unheated dim sum. In this case, the filling was made of a mixture of chicken, pork, vegetables (cabbage, garlic, ginger, Chinese cabbage), sesame oil, and seasonings, and the filling was wrapped in the skin to create raw gyoza weighing approximately 16 g each. <Embodiment 1: Evaluation of moldability, etc. of gyoza with gel-containing filling (mainly corresponds to claims 1, 2, 3, and 7)

[0036] <<Verification: Nikojori manufacturing suitability evaluation>> The "Nikori production suitability evaluation" is an evaluation of the hardness of the edible gel-derived substances in Examples 1 to 4 and Comparative Examples 1 and 2, and is an evaluation to determine whether or not they are uniformly dispersed in the bean paste when kneaded with the bean paste. In this production suitability evaluation, substances in which the edible gel-derived substances were uniformly dispersed in the bean paste were rated "passable," and substances in which the edible gel-derived substances remained in the bean paste as lumps were rated "failable." In FIG. 6, "passable" is represented by "◯" and "failable" by "×." Incidentally, substances in which the edible gel-derived substances were roughly uniformly dispersed in the bean paste were represented by "△."

[0037] <Verification: Formability evaluation> The "moldability evaluation" is an evaluation to determine whether or not the dumplings could be molded using a dumpling molding device, and in this verification, there were no products that could not be molded. Therefore, in FIG. 6, the edible gel-derived products of Examples 1 to 4 and Comparative Example 1 are all represented by "◯", which means "passable". Note that for the edible gel-derived product of Comparative Example 2, which was rated "fail" in the above "Nikori production suitability evaluation", a "moldability evaluation" was not performed (the same applies to the following "water release evaluation", "weight fluctuation evaluation", and "sensory evaluation").

[0038] <Verification: Water release evaluation> The "water-releasing evaluation" is an evaluation to determine whether water contained in the filling seeps out from the dumplings formed using a dumpling forming device, and in this verification, no water leaked out from any of the dumplings. Therefore, in Figure 6, the "water-releasing evaluation" is also shown with "◯", which means "passable", for all of the edible gel-derived products of Examples 1 to 4 and Comparative Example 1.

[0039] <<Verification: Weight fluctuation evaluation>> The "weight variation evaluation" is an evaluation to determine whether or not there is a weight variation per dumpling due to differences in the hardness of the edible gel-derived substances contained in the filling, and in this verification, there was no weight variation per dumpling. Therefore, in Figure 6, the "weight variation evaluation" is also shown as "◯", which means "passable", for all of the edible gel-derived substances in Examples 1 to 4 and Comparative Example 1. <Embodiment 1: Cooking dumplings with gel-containing filling (mainly corresponds to claims 1, 2, 3, and 7)>

[0040] The gyoza containing the edible gel-derived materials of Examples 1 to 4 and Comparative Examples 1 and 2 in the filling were cooked over medium heat using a household gas stove and a frying pan with a bottom diameter of 26 cm, with 12 gyoza per batch arranged in two rows of six. Heat the surface of the frying pan to about 200℃, cover it with a lid and steam-fry for about 5 minutes. <Embodiment 1: Sensory evaluation of dumplings with gel-containing filling (mainly corresponds to claims 1, 2, 3, and 7)

[0041] For each of the dumplings containing the edible gel-derived material of Examples 1 to 4 and Comparative Example 1 that were cooked as described above, 15 panelists evaluated the juiciness, meatiness, and vegetableiness. The sensory evaluation for each evaluation item was on a 5-point scale, with "5" being very good, "4" being good, "3" being average, "2" being poor, and "1" being poor. In addition, regarding the evaluation item of juiciness, which is to judge whether or not the dim sum is "one that the eater can feel is sufficiently juicy," the average sensory evaluation score of 15 panelists of "3.0" or more was judged as "passed." In contrast, a score of less than "3.0" was judged as "failed." In this sensory evaluation, the dumplings containing the edible gel-derived substances of Examples 1 and 2 and Comparative Example 1 in the filling were evaluated by nine panelists, six fewer than the number of panelists, due to panel availability.

[0042] As shown in FIG. 6, in the case of the dumplings in Example 1 containing edible gel-derived materials in a filling with a blend ratio of 1.5% powdered gelatin, 1.9% pork extract seasoning, and 96.6% water for heating and dilution, the dumplings in Example 2 containing edible gel-derived materials in a filling with a blend ratio of 2.0% powdered gelatin, 1.9% pork extract seasoning, and 96.1% water for heating and dilution, the dumplings in Example 3 containing edible gel-derived materials in a filling with a blend ratio of 15.0% powdered gelatin, 1.7% pork extract seasoning, and 83.3% water for heating and dilution, and the dumplings in Example 4 containing edible gel-derived materials in a filling with a blend ratio of 35.0% powdered gelatin, 1.3% pork extract seasoning, and 63.7% water for heating and dilution, all of them were found to be "passed" in the sensory evaluation item of juiciness. On the other hand, in the case of the dumplings in Comparative Example 1, which contain an edible gel-derived filling with a mixture ratio of 1.0% by weight of powdered gelatin, 1.9% by weight of pork extract seasoning, and 97.1% by weight of water for heating and dilution, it is found to have a "fail" rating in the sensory evaluation item of juiciness. In addition, since the average values ​​of the sensory evaluation by the panelists in Examples 1 to 4 increased linearly from "3.3" to "3.9," the sensory evaluation was omitted for the gyoza containing edible gel-derived substances in the filling with a composition ratio between Examples 2 and 3, and between Examples 3 and 4. <Embodiment 1: Gyoza with a filling containing gel Effect: Mainly corresponds to claims 1, 2, 3, and 7>

[0043] Therefore, according to the first embodiment, the shape of the jelly-like edible gel-derived material does not inadvertently lose its shape or deform during the mass production process, and the jelly-like edible gel-derived material liquefies during the heating process and permeates the entire paste, so that the paste has a uniform juiciness in each part. As a result, an extremely excellent effect is achieved in that the person eating the product can feel a sufficient juiciness. <Embodiment 2 mainly corresponds to claims 4, 5, and 6>

[0044] <Embodiment 2: Dim sum with gel-containing filling Overview Mainly corresponds to claims 4, 5, and 6>

[0045] This embodiment is based on the embodiment 1, and is a frozen dumpling obtained by freezing the dumplings (dim sum) of the embodiment 1. By freezing in this manner, it becomes possible to set the expiration date to a relatively long period. <Embodiment 2: Frozen dumplings with gel-containing filling Configuration: Mainly corresponds to claims 4, 5, and 6>

[0046] The frozen dumplings having a filling containing the gel of this embodiment are produced by wrapping a filling containing an edible gel-derived material, in which the weight percentage of gelling agent relative to the gel is 1.5% or more and 35.0% or less, with the remainder being seasonings and water, in a skin mainly made of grain flour such as wheat flour. <Embodiment 2: Method for producing frozen dumplings having a filling containing gel Configuration mainly corresponds to claims 4, 5, and 6>

[0047] <Production process of frozen dumplings having gel-containing filling> The frozen dumplings of this embodiment are manufactured through the following steps. That is, the manufacturing process of the frozen dumplings of this embodiment includes, as shown in Fig. 7, an edible gel-derived product manufacturing step (0701) in which a gelling agent, a seasoning, and water are at least heated, kneaded, and then cooled to produce an edible gel-derived product in which the weight percentage of the gelling agent relative to the gel is 1.5% or more and 35.0% or less, with the remainder being seasoning and water, and a mixing step (0702) in which the edible gel-derived product manufactured in this edible gel-derived product manufacturing step and a filling containing at least unheated ingredients are kneaded in a container in an unheated state (room temperature state) and with water added. The process includes a kneading step (0702), an enveloping step (0703) in which the filling mixed in the kneading step is enveloped in an uncooked noodle sheet, which is a skin mainly made of grain flour such as wheat flour, to produce uncooked dumplings (dim sum), a heating step (0704) in which the uncooked dumplings that have gone through the enveloping step are heated to produce cooked dumplings, a freezing step (0705) in which the cooked dumplings that have gone through the heating step are frozen to produce frozen dumplings, and a packaging step (0706) in which the frozen dumplings that have gone through the freezing step are packaged to produce packaged frozen dumplings. In the manufacturing process for frozen dumplings in this embodiment, the heating step (0704) for heating uncooked dumplings to turn them into cooked dumplings includes a gel liquid heating means (0704a) for heating the dumplings to a temperature above which the edible gel-derived substances in the filling containing the uncooked ingredients become liquid. <Embodiment 2: Method for producing frozen dumplings having a filling containing gel Configuration mainly corresponds to claims 4, 5, and 6>

[0048] <Production line for frozen dumplings with gel-containing filling> The frozen dumpling production line (production apparatus) of this embodiment will be described below. As shown in FIG. 8, a frozen dumpling production line (production device) with multiple conveyor rollers is equipped with a filling supplying device 0801 that supplies filling, which is dumpling paste, and a wrapper supplying device 0802 that supplies dumpling wrappers. The filling for dumplings supplied from the filling supplying device 0801 is placed on the wrapper supplied from the wrapper supplying device 0802, and then the dumplings are molded by the molding device 0803 to continuously produce raw dumplings. The filling time for enveloping the filling in the wrapper in this dumpling molding device and molding it into dumplings is preferably set to a time when there is no need to worry about the evaporation of moisture contained in the wrapper. After this, the dumplings are conveyed to a boiling tank 0804 (or a steaming device) which is a gel liquid heating means in the heating process, and are boiled or steamed at a predetermined temperature for a predetermined time (for example, 5 to 10 minutes at 93°C to 99°C). In this boiling tank 0804 (or steaming device), the paste is heated to a temperature above which the edible gel-derived substances in the paste become liquid, so the jelly-like edible gel-derived substances liquefy and permeate the entire paste, making the paste juicy and even in each part. However, when observed microscopically, the liquid portion derived from the edible gel and the liquid portion derived from the non-edible gel do not completely overlap, and there are areas of light and shade in both parts.

[0049] The cooked dumplings that have passed through the boiling tank 0804 (or steaming device) are then transported to a quick-freezing device (tunnel freezer, etc.) 0805 where they are frozen, and then wrapped in a packaging device 0806 and packed into boxes of specified units in a packing device 0807. The packed boxes are then stored in a freezer until they are shipped.

[0050] The frozen gyoza skins that have undergone the above manufacturing process are boiled or steamed, which causes gluten to seep out of the gyoza skin at the interface between the gyoza skin and the boiling water in the boiling tank or the steam (93°C to 99°C) from the steaming device. This causes the gyoza to freeze in a state where the starch contained in the skin has dissolved on the surface of the skin, so the juiciness of the filling is maintained until it is time to cook it at home. <Embodiment 1: Frozen dumplings with gel-containing filling Effects mainly correspond to claims 4, 5, and 6>

[0051] In the case of frozen dumplings having a filling containing the gel of this embodiment 2, it is possible to set a relatively long expiration date. In addition, in the manufacturing process, uncooked dumplings are heated to turn them into cooked dumplings, so that the jelly-like edible gel-derived material liquefies and the filling has a juicy consistency that is not unevenly distributed in different parts, thereby providing the extremely excellent effect of allowing the person eating the dumplings to feel a sufficient juiciness. [Explanation of symbols]

[0052] 0100 Kneading equipment 0101 Vacuum cooling machine 0701 Edible gel-derived product manufacturing steps 0702 Mixing step 0703 Filling step 0704 Heating step 0704a Gel liquid heating means 0705 Freezing step 0706 Packaging Step

Claims

1. a kneading step in which an edible gel-derived material, the gelling agent being present in an amount of 1.5% or more and 35.0% or less by weight relative to the gel, with the remainder being seasonings and water, and an ingredient-containing filling are placed in a container in an unheated state, and the filling is kneaded in a hydrated state; An enveloping step in which the kneaded bean paste is enveloped in an uncooked noodle sheet to produce an uncooked dim sum; a heating step of heating the unheated dim sum to obtain heated dim sum; a freezing step of freezing the heated dim sum to obtain frozen dim sum; packaging the frozen dim sum into packaged frozen dim sum; A method for producing frozen dim sum comprising the steps of:

2. The method for producing frozen dim sum according to claim 1, wherein the heating step includes a gel liquid heating means for heating the edible gel-derived material to a temperature above which the edible gel-derived material becomes liquid.

3. The method for producing frozen dim sum according to claim 1 or 2, further comprising a step of producing the edible gel-derived product by at least heating and kneading a gelling agent and water, and then cooling the product.

Images