Frozen desserts

Abstract

Provided is a batter liquid for confectionery that, when used for cooking confectionery, not only results in a good cooking finish even without covering during cooking in a frying pan, but also can suppress oil splashing, prevent soiling of a heating cooker, and allow cooking without worry of burns. 【Solution means】When the weight percentage of oil is Y, the weight percentage of an emulsifier is X, and the weight percentage of cereal flour is Z in terms of weight percentage with respect to the total weight of the batter liquid, the weight percentage of oil is in the range of 4.0% ≤ Y ≤ 22.0%, the weight percentage of the emulsifier is in the range of 0.2% ≤ X ≤ 3.0%, and the weight percentage of cereal flour is in the range of 1.0% < Z ≤ 2.0%, and X and Y satisfy the following formula A. The batter liquid is used for confectionery. Formula A: Y ≤ 17.7X + 4.0%

Description

[Technical field]

[0001] The present invention relates to a batter liquid used in dim sum dishes. [Background technology]

[0002] Traditionally, dim sum foods such as gyoza (dumplings), wonton (wonton), shumai (steamed dumplings), and chive buns (leek buns) are made by wrapping a filling (stuffing) made from a mixture of minced meat, seafood, vegetables, etc., in a skin. They have been widely accepted by consumers and are popular foods both at home and when eating out.

[0003] Among dim sum dishes, those cooked in a frying pan tend to be difficult to prepare. The reason for this is that when cooking with a lid on the frying pan, you cannot directly observe the progress of the gyoza arranged in the pan, making it difficult to adjust the heat and cooking time according to the degree of doneness. Another reason is that when cooking with an open frying pan, oil will splash out of the pan, especially when water is added to it, and this will not only dirty the area around the stovetop burner, but also pose a risk of getting burned.

[0004] Conventionally, in order to compensate for the drawbacks of cooking dim sum with a lid on a frying pan, a technique for baking dim sum without a lid has been developed (see Patent Document 1). The dim sum for baking without a lid described in this technical document has a batter liquid that forms wings added in a frozen state to the bottom part, and in this dim sum, the emulsifier content in the batter is set to 0.1% to 3% by weight, which improves the dispersibility of oil and addresses the drawback of oil splatter when cooking in an open frying pan. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application No. 2019-566376 Gazette

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0006] However, although the technique of Patent Document 1 can somewhat reduce oil splashing, it was not always satisfactory for those who perform cooking.

[0007] The present invention has been made to solve the conventional problems, and not only can it achieve a good cooking result without covering the lid during cooking in a frying pan, but it can also suppress oil splashing and prevent the heating cooker from being soiled, and moreover, it can cook without the risk of burns. The purpose is to provide a batter liquid used for confectionery.

MEANS FOR SOLVING THE PROBLEMS

[0008] In order to solve the above problems, the present invention provides a batter liquid used for the following confectionery. That is, as a first invention, taking the weight percentage of oil as Y, the weight percentage of emulsifier as X, and the weight percentage of cereal flour as Z in terms of weight percentage with respect to the total weight of the batter liquid, when the weight percentage of oil is 4.0% ≤ Y ≤ 16.0% and the weight percentage of emulsifier is 0.2% ≤ X ≤ 3.0%, the weight percentage of cereal flour is in the range of 1.0% < Z ≤ 2.0%, and X and Y are in the range that satisfies the following formula A, Formula A: Y ≤ 17.7X + 4.0% A batter liquid used for confectionery in the range where the weight percentage of cereal flour is 2.0% < Z ≤ 12.0% and X and Y are in the range that satisfies the following formula B. Formula B: Y ≤ 9.0X + 4.0% (corresponding to claim 1).

[0009] Also, as a second invention, taking the weight percentage of oil as Y, the weight percentage of emulsifier as X, and the weight percentage of cereal flour as Z in terms of weight percentage with respect to the total weight of the batter liquid, when the weight percentage of oil is 4.0% ≤ Y ≤ 16.0% and the weight percentage of emulsifier is 0.2% ≤ X ≤ 3.0%, the weight percentage of cereal flour is 0 < Z ≤ 1.0%, and X and Y are in the range that satisfies the following formula C. A batter liquid used for confectionery in this range. The formula CY≦20.0X+4.0% (corresponding to claim 2). Effect of the Invention

[0010] The batter liquid used for dim sum according to the present invention not only ensures good cooking results when cooking dim sum in a frying pan without a lid, but also minimizes oil splashes, avoids soiling the cooking device, and allows cooking without the risk of burns. [Brief description of the drawings]

[0011] [Figure 1] 1A to 1D are conceptual diagrams explaining the principle behind the occurrence of oil splashes when cooking with a cooking utensil such as a frying pan. [Diagram 2] 1A to 1D are conceptual diagrams illustrating the state of oil splashing when a mixed liquid in which oil is dispersed in water is heated. [Diagram 3] 1 is a graph illustrating the composition of a batter liquid used in dim sum according to embodiment 1-1 of the present invention. [Figure 4] 1A to 1C are conceptual diagrams explaining medium heat when cooking with a cooking utensil such as a frying pan. [Figure 5A] FIG. 1 is a diagram illustrating a method for evaluating oil splash when batter liquid is subjected to an experiment. [Figure 5B] FIG. 1 is a diagram illustrating a method for evaluating oil splash when batter liquid is subjected to an experiment. [Figure 6A] FIG. 1 is a diagram illustrating an oil-splatter evaluation region used in the oil-splatter evaluation. [Figure 6B] FIG. 1 is a diagram illustrating an oil-splatter evaluation region used in the oil-splatter evaluation. [Figure 7A] FIG. 1 shows an evaluation of oil splashing and baked finish of the batter liquid of embodiment 1-1 used in the experiment. [Figure 7B] FIG. 1 is a diagram showing the oil splashing state of the batter liquid of embodiment 1-1 used in the experiment. [Figure 8A] FIG. 1 shows an evaluation of oil splashing and baked finish of the batter liquid of embodiment 1-1 used in the experiment. [Figure 8B] FIG. 1 is a diagram showing the oil splashing state of the batter liquid of embodiment 1-1 used in the experiment. [Figure 9A] FIG. 1 shows an evaluation of oil splashing and baked finish of the batter liquid of embodiment 1-1 used in the experiment. [Figure 9B] FIG. 1 is a diagram showing the oil splashing state of the batter liquid of embodiment 1-1 used in the experiment. [Figure 9C] FIG. 1 is a diagram showing the oil splashing state of the batter liquid of embodiment 1-1 used in the experiment. [Figure 10A] FIG. 1 shows an evaluation of oil splashing and baked finish of the batter liquid of embodiment 1-1 used in the experiment. [Figure 10B] FIG. 1 is a diagram showing the oil splashing state of the batter liquid of embodiment 1-1 used in the experiment. [Figure 10C] FIG. 1 is a diagram showing the oil splashing state of the batter liquid of embodiment 1-1 used in the experiment. [Figure 10D] FIG. 1 is a diagram showing the oil splashing state of the batter liquid of embodiment 1-1 used in the experiment. [Figure 11A] FIG. 1 shows an evaluation of oil splashing and baked finish of the batter liquid of embodiment 1-1 used in the experiment. [Figure 11B] FIG. 1 is a diagram showing the oil splashing state of the batter liquid of embodiment 1-1 used in the experiment. [Figure 11C] FIG. 1 is a diagram showing the oil splashing state of the batter liquid of embodiment 1-1 used in the experiment. [Figure 11D] FIG. 1 is a diagram showing the oil splashing state of the batter liquid of embodiment 1-1 used in the experiment. [Figure 12A] FIG. 1 shows an evaluation of oil splashing and baked finish of the batter liquid of embodiment 1-1 used in the experiment. [Figure 12B] FIG. 1 is a diagram showing the oil splashing state of the batter liquid of embodiment 1-1 used in the experiment. [Figure 12C] FIG. 1 is a diagram showing the oil splashing state of the batter liquid of embodiment 1-1 used in the experiment. [Figure 12D] FIG. 1 is a diagram showing the oil splashing state of the batter liquid of embodiment 1-1 used in the experiment. [Figure 13] 1 is a graph illustrating the composition of a batter liquid used in dim sum according to embodiment 1-2 of the present invention. [Figure 14] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of embodiment 1-2 used in the experiment. [Figure 15A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of embodiment 1-2 used in the experiment. [Figure 15B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-2 used in the experiment. [Figure 16A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of embodiment 1-2 used in the experiment. [Figure 16B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-2 used in the experiment. [Figure 16C] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-2 used in the experiment. [Figure 17A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of embodiment 1-2 used in the experiment. [Figure 17B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-2 used in the experiment. [Figure 17C] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-2 used in the experiment. [Figure 17D] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-2 used in the experiment. [Figure 18A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of embodiment 1-2 used in the experiment. [Figure 18B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-2 used in the experiment. [Figure 18C] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-2 used in the experiment. [Figure 19A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of embodiment 1-2 used in the experiment. [Figure 19B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-2 used in the experiment. [Figure 19C] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-2 used in the experiment. [Figure 20] 1 is a graph illustrating the composition of batter liquid used in dim sum dishes according to embodiments 1-3 of the present invention. [Figure 21] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of the embodiment 1-3 used in the experiment. [Figure 22] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of the embodiment 1-3 used in the experiment. [Figure 23A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of the embodiment 1-3 used in the experiment. [Figure 23B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-3 used in the experiment. [Figure 23C] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-3 used in the experiment. [Figure 24A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of the embodiment 1-3 used in the experiment. [Figure 24B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-3 used in the experiment. [Figure 24C] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-3 used in the experiment. [Figure 25A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of the embodiment 1-3 used in the experiment. [Figure 25B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-3 used in the experiment. [Figure 25C] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-3 used in the experiment. [Figure 25D] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-3 used in the experiment. [Figure 26A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of the embodiment 1-3 used in the experiment. [Figure 26B]FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-3 used in the experiment. [Figure 26C] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-3 used in the experiment. [Figure 26D] FIG. 13 is a diagram showing the oil splashing state of the batter liquid in the embodiment 1-3 used in the experiment. [Figure 27] 1 is a graph illustrating the composition of a batter liquid used in dim sum according to the second embodiment of the present invention. [Figure 28A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of the second embodiment used in the experiment. [Figure 28B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid of the second embodiment used in the experiment. [Figure 29A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of the second embodiment used in the experiment. [Figure 29B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid of the second embodiment used in the experiment. [Figure 30A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of the second embodiment used in the experiment. [Figure 30B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid of the second embodiment used in the experiment. [Figure 31A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of the second embodiment used in the experiment. [Figure 31B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid of the second embodiment used in the experiment. [Figure 31C] FIG. 13 is a diagram showing the oil splashing state of the batter liquid of the second embodiment used in the experiment. [Figure 32A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of the second embodiment used in the experiment. [Figure 32B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid of the second embodiment used in the experiment. [Figure 32C] FIG. 13 is a diagram showing the oil splashing state of the batter liquid of the second embodiment used in the experiment. [Figure 33A]FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of the second embodiment used in the experiment. [Figure 33B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid of the second embodiment used in the experiment. [Figure 33C] FIG. 13 is a diagram showing the oil splashing state of the batter liquid of the second embodiment used in the experiment. [Figure 34A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of Reference Form 1 used in the experiment. [Figure 34B] FIG. 13 is a diagram showing the oil splashing state of batter liquid in the reference form 1 used in the experiment. [Figure 35A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of Reference Form 1 used in the experiment. [Figure 35B] FIG. 13 is a diagram showing the oil splashing state of batter liquid in the reference form 1 used in the experiment. [Figure 35C] FIG. 13 is a diagram showing the oil splashing state of batter liquid in the reference form 1 used in the experiment. [Figure 36A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of Reference Form 1 used in the experiment. [Figure 36B] FIG. 13 is a diagram showing the oil splashing state of batter liquid in the reference form 1 used in the experiment. [Figure 36C] FIG. 13 is a diagram showing the oil splashing state of batter liquid in the reference form 1 used in the experiment. [Figure 37] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of Reference Form 1 used in the experiment. [Figure 38] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of Reference Form 1 used in the experiment. [Figure 39A] FIG. 13 is a diagram showing an evaluation of oil splashing of batter liquid and an evaluation of baked finish of the reference form 2 used in the experiment. [Figure 39B] FIG. 13 is a diagram showing the oil splashing state of batter liquid in the reference form 2 used in the experiment. [Figure 40A] FIG. 13 is a diagram showing an evaluation of oil splashing of batter liquid and an evaluation of baked finish of the reference form 2 used in the experiment. [Figure 40B]FIG. 13 is a diagram showing the oil splashing state of batter liquid in the reference form 2 used in the experiment. [Figure 41A] FIG. 13 is a diagram showing an evaluation of oil splashing and baked finish of the batter liquid of the second embodiment used in the experiment. [Figure 41B] FIG. 13 is a diagram showing the oil splashing state of the batter liquid of the second embodiment used in the experiment. [Figure 41C] FIG. 13 is a diagram showing the oil splashing state of the batter liquid of the second embodiment used in the experiment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Hereinafter, an embodiment of the batter liquid used for dim sum according to the present invention will be described with reference to the drawings. Note that the present invention is not limited to the following embodiment, and can be embodied in various forms without departing from the gist of the present invention. <About batter oil splashes>

[0013] Generally, the principle behind oil splatter during frying and other cooking is believed to be as follows. First, oil and water do not have an affinity for each other, so a liquid made by mixing the two is largely divided into an oil domain and a water domain. In particular, when comparing seasonings such as batter, the weight percentage of oil is generally smaller than the weight percentage of water. As a result, the microscopic structure of the mixture is such that oil O is concentrated near the surface of the predominant water W, as shown in Figure 1(a).

[0014] However, when the whole of this structure is heated, the temperatures of both the oil and the water rise, but since the boiling point of water is lower than that of oil, when the temperature of both the oil and the water rises to around 100 degrees Celsius, only the water boils. However, as shown in Figure 1(b), as mentioned above, the surface of this mixed liquid is covered with concentrated oil droplets of oil O, so water does not evaporate easily, and when a certain amount of water vapor accumulates and the pressure rises, the water passes through the concentrated layer of oil droplets of oil and boils all at once, as shown in Figure 1(c). This is thought to be the cause of oil splashing. At the point when the water suddenly boils, the surrounding oil droplets and oil are accompanied by the large kinetic energy and fly out above or far from the frying pan 0100, as shown in Figure 1(d).

[0015] Possible measures to keep this phenomenon as small as possible are to either reduce the pressure on the water or to reduce the energy generated by the high pressure of the water when it boils.

[0016] First, as a method of reducing the pressure buildup of water, it is possible to escape water by the phenomenon of evaporation or transpiration rather than the phenomenon of boiling, but this is achieved by reducing the heating energy per unit time applied to the cooking object such as dim sum, which means that the application of appropriate energy (heating) to the cooking object is not sufficient. Therefore, it is difficult to adopt this method in general cooking. In other words, problems arise such as having to spend a considerable amount of time, not being able to create appropriate browning, and reducing the meat juice that gives the cooking object its juiciness.

[0017] So, as for another measure, reducing the energy generated by the high pressure of water during boiling, the simplest way to do this is to reduce the boiling unit of water or to reduce the covering power of the oil that accumulates on the surface of the mixed liquid. The former is to break up the water mass as much as possible and to cut it into small pieces so that the amount that reaches the boiling point at one time, and the latter is to reduce the diameter of the oil droplets that accumulate on the surface of the mixed liquid. Both the former and the latter can be achieved by improving the dispersibility of the oil in the water.

[0018] When oil in water is dispersed, small oil droplets OD accumulate on the surface of the mixed liquid WA, as shown in FIG. 2(a). When the entire structure is heated and both the oil and water are heated to about 100 degrees Celsius, only the water, whose boiling point is lower than that of the oil, boils. However, because the oil droplets covering the surface of the mixed liquid are small, small-scale steam jets occur over the entire surface of the mixed liquid, as shown in FIG. 2(b), and then small-scale boiling occurs between the accumulated oil droplets, as shown in FIG. 2(c). Therefore, even if the water boils over the entire surface of the mixed liquid, most of the oil droplets and oil that splash out in association with the small-scale boiling will fall onto the cooking surface of the frying pan 0200, as shown in FIG. 2(d). In other words, the scale of oil splashing can be reduced by reducing the energy required for water to boil and break through the accumulated oil.

[0019] The so-called emulsifiers are considered to play a role in improving the dispersibility of this oil. Since emulsifiers have the function of reducing the diameter of oil droplets, it is expected that the tendency will be to reduce oil splashes by appropriately increasing the amount of emulsifier. In addition, the same effect can be obtained by reducing the weight percentage of oil contained in the whole, so it can be assumed that reducing the amount of oil relatively to the extent that the cooking target can be properly finished can reduce oil splashing. On the other hand, the amount of oil affects the amount of heat applied to dim sum and the texture. From the viewpoint of heating dim sum other than fried foods, if the amount of oil is too much, the heating area of ​​the dim sum, especially on the heating contact surface, becomes too large, and if the amount of oil is too little, the heat distribution on the heating contact surface becomes too steep, causing burning. In terms of texture, if the amount of oil is too much, the texture will deteriorate, such as feeling sticky, in dishes other than fried foods, while if the amount of oil is too little, the texture will be dry, lacking in moistness, and becoming dry.

[0020] From the above, the main points of creation for batter liquid are the weight percentages of oil and water, and the weight percentage of emulsifier to be added. Of course, the prerequisites for these are that the emulsifier is mixed so that it can fully exert its function, and that it can be transferred to the heating process in a frying pan or the like in a well-mixed state. For example, when using this for frozen foods, it is important that it is mixed well and frozen before the oil droplets return to their larger diameter.

[0021] From the above, in this specification, the mixing ratio of water and oil in the batter liquid used for dim sum, that is, the weight percentage of water and oil in the total weight, and the weight percentage of emulsifier mixed therein are considered, and the optimum range is devised. In addition, when the batter liquid is used as a wing forming agent to form wings, grain flour, etc. is added to it, and when grain flour affects oil splashing, the purpose is to find the optimum range for this as well.

[0022] <Overall image of the experiment> The batter has three purposes: to supply oil during baking, to provide a wing-forming agent for forming wings on the dumplings, and to prevent the dumpling skins from drying out too much during baking. Among these, the oil in the batter is responsible for supplying the oil, the grain flour in the batter is responsible for forming the wings, and the moisture is responsible for preventing the gyoza skin from drying out. And the emulsifier is used to moderately prevent oil splashing. Among these, the component with the highest degree of freedom in content change is grain flour. For the purpose of blade formation, the grain flour content was limited to a value greater than 0% by weight and less than 12.0% by weight. The main objective of the experiment was to determine the range of weight percentages of oil and emulsifier that would not cause oil splashing within this limited grain flour weight percentage range.

[0023] Based on the inventors' experience, it is known that the smaller the weight percent of the grain flour, the larger the allowable weight percent range of the oil. In other words, based on experience, it is believed that the amount of grain flour is an important factor that determines the amount of oil splashing. Therefore, the range of weight percentage of oil and weight percentage of emulsifier that causes little oil splashing is observed for each weight percentage of grain flour. Naturally, 100% - weight percentage of grain flour - weight percentage of oil - weight percentage of emulsifier = approximately weight percentage of water. Note that all patterns contain approximately 1% weight percentage of thickener and starch, albeit in small amounts. The appropriate content of emulsifier is in the range of 0.2 to 3.0 weight%, and the appropriate content of oil is in the range of 4.0 to 16.0 weight%. The experiment was performed up to 22.0 weight% of oil, but it was estimated that a range of more than 16.0 weight% was inappropriate from the viewpoint of oil splashing, so the weight percentage of oil was mainly 4.0 to 16.0 weight%. In the following, experiments were conducted with the aim of finding an appropriate region within a plane formed by the weight percentage axis of oil and the weight percentage axis of emulsifier, which are acceptable based on the relationship with oil splashing, for each weight percentage of grain flour as the main parameter.

[0024] <Embodiment 1 corresponds to claim 1> <Overview of embodiment 1> <Pattern configuration> In this embodiment, an appropriate region is found within a plane composed of the weight percentage axis (vertical axis) of an appropriate oil and the weight percentage axis (horizontal axis) of an emulsifier in the region where 1.0 wt% < weight percentage of cereal flour ≤ 12.0 wt% as the entire region of the weight percentage of cereal flour. Since it was found during the experiment that there was a change in the slope of the boundary line that determines the boundary of the quality of the region around 2 wt% in terms of the weight percentage of cereal flour, the region of cereal flour was divided into 1.0 wt% < weight percentage of cereal flour ≤ 2 wt% and 2 wt% < weight percentage of cereal flour ≤ 12.0 wt% for the experiment. The following is an explanation of this embodiment.

[0025] The batter liquid used for the confectionery according to this embodiment is a batter liquid used as a confectionery blade forming agent. By limiting the weight of cereal flour with respect to its total weight and further limiting the optimal ranges of the weights of the emulsifier and oil, oil splashing can be reduced during the heat cooking of confectionery using a frying pan (regardless of the presence or absence of a lid). <Explanation of the Configuration of Embodiment 1>

[0026] As shown in Fig. 3, for the batter liquid used for the confectionery according to Embodiment 1 (Embodiment 1-1), taking the weight percentage of oil as Y, the weight percentage of emulsifier as X, and the weight percentage of cereal flour as Z in terms of weight percentage with respect to the total weight of the batter liquid, when 4.0% ≤ Y ≤ 16.0% and 0.2% ≤ X ≤ 3.0%, the weight percentage of cereal flour is 2.0% within the range of 1.0% < Z ≤ 2.0%, and X and Y are configured to be within the range satisfying the following formula A. Formula A: Y ≤ 17.7X + 4.0% <Explanation of the Configuration of Embodiment 1> <Explanation of the Configuration of Embodiment 1 Confectionery>

[0027] Examples of "dim sum" include dumplings, xiaolongbao, shumai, spring rolls, deep-fried foods using dim sum skins (ingredients wrapped in skins and baked), and dishes in which ingredients are placed in dim sum skins and baked. In the case of frozen foods, the batter liquid according to the present invention is attached in a frozen state to the dim sum itself. In the case of room temperature dim sum, the batter liquid according to the present invention is placed in a separate bag, and when it is put into a frying pan or the like, the bag is sufficiently vibrated or kneaded to disperse the oil and water inside. There are cooking methods in which the dim sum are arranged on a frying pan or hot plate and heated from below with gas or the like, and cooking methods in which the dim sum are placed on the bottom of a pan and heated in the same way. In this case, the batter liquid is placed on the frying pan or hot plate. Throughout this specification, it has been stated that, among the above-mentioned dim sum dishes, such as dumplings, which are made by placing a filling on top of a skin, enclosing the filling, and then sealing the skin, when cooking in a frying pan, the sealed part is placed on top (the side farthest from the cooking surface of the frying pan). <Description of the configuration of embodiment 1> <Embodiment 1: Description of the composition: Batter liquid used in dim sum>

[0028] "Batter liquid used for dim sum" contains water, oil, emulsifier, and sometimes grain flour as raw materials, and is produced by mixing these raw materials in a mixer (mixing device) with a power frequency of 60 Hz and a rotation speed of 5,000 to 10,000 rpm. This batter liquid used for dim sum is a material that allows cooked or semi-cooked dim sum sold at room temperature and frozen dim sum such as frozen dumplings sold as frozen foods to be cooked without additional oil or water when heated and cooked in cooking utensils (cooking utensils in which oil or water accumulates at the bottom) such as frying pans, griddles, octopus ball makers, and pots. Although the definition of batter does not require the inclusion of grain flour or starch, one example of use when grain flour or starch is to drip (fill) unheated batter (which may be heated) in which oil and water (both of which are incompatible) and grain flour or starch are sufficiently dispersed as a dim sum wing forming agent onto heated dim sum (e.g., heated dumplings) placed on a packaging tray during the manufacturing process in a factory, and then have it retained on the bottom of the tray and quickly frozen (freezing while maintaining the dispersed state) together with the dim sum to produce frozen dim sum (e.g., frozen dumplings) that can be cooked at home without additional oil or water. In other words, when the batter used for dim sum is used for dumplings, it functions as a dumpling wing forming agent. <Description of the configuration of embodiment 1> <Embodiment 1: Description of the Structure>

[0029] When the batter is used to form wings for dim sum, water affects the size of the wings. The amount of water affects how the wings spread on the frying pan. <Description of the configuration of embodiment 1> <Embodiment 1: Description of the composition>

[0030] "Oil" refers to vegetable oils and fats or animal oils and fats obtained from plants or animals. The study described below was carried out using rapeseed oil, canola oil, soybean oil, salad oil, corn oil, butter, sesame oil, linseed oil, olive oil, etc., in a range of 4 to 28% by weight relative to the total weight of the batter liquid. Rapeseed oil and salad oil are particularly preferable types of oil. <Description of the configuration of embodiment 1> <Embodiment 1: Description of Composition: Emulsifier>

[0031] The term "emulsifier" refers to a chemical that generates an emulsifying effect by dispersing water and oil, which are difficult to mix with each other, into one liquid. The emulsifier used here is a commercially available emulsifier. For example, it is an emulsifier sold by Taiyo Kagaku. The study described below was carried out using lecithin, enzymatically decomposed lecithin, polyglycerin fatty acid ester, propylene glycol fatty acid ester, etc. as the main component, with the preferable range of the emulsifier being 0.2 to 3.0% by weight. As the emulsifier, lecithin is particularly preferable. <Description of the configuration of embodiment 1> <Embodiment 1: Description of Composition: Grain Flour>

[0032] "Cereal flour" refers to flour made by grinding cereals, or starch derived from cereals. Examples include wheat flour, rice flour, corn flour, barley flour, soy flour, adzuki bean flour, etc., or a mixture of two or more of these. In addition to natural starch, modified starch can also be used. Specific examples include tapioca starch, rice starch, potato starch, pea starch, corn starch, sago starch, and modified tapioca starch. <Embodiment 1 Experimental procedure: Experiment to determine the relationship between batter liquid composition and oil splash amount>

[0033] The batter liquid in this embodiment 1 is used as a dim sum wing forming agent, and experiments were conducted in the following environment to examine the weight percentages of grain flour, water, and oil in the total weight, as well as the weight percentage of emulsifier mixed therewith.

[0034] That is, using a household gas stove and a frying pan with a diameter of 24 cm and Teflon (registered trademark), cooking was started by setting the surface temperature of the frying pan to about 30°C, and adding batter liquid (dumpling wing forming agent) in a frozen state to the part that contacts the inner bottom surface of the tray with the seam facing up, and 12 experimental frozen dumplings were produced as dim sum. Without adding any water or oil, the batter liquid was arranged in a circle on the frying pan so that the frozen part of the batter liquid was on the bottom side of the frying pan, and cooked over medium heat for 6 to 7 minutes. During this time, the batter liquid was completely melted at about 100°C, and then the wings were formed at about 180°C while evaporating mainly the moisture of the batter liquid. If the bottom of the frying pan is black, it is difficult to distinguish this wing by observing it from the top of the frying pan, but the wings can be clearly observed by placing a plate on the opening of the frying pan, turning the frying pan with the plate upside down, and then serving the cooked dumplings on it. All the photographs used as drawings in this application were taken under such conditions. Here, dumplings are used as the dim sum for the experiment, but the right is not limited to dumplings as long as it is a type of dim sum. Note that "medium heat" refers to a state in which the flame 0401 of the stove 0400 reaches the bottom 0412 of the frying pan 0411 placed on the trivet 0410 as shown in Fig. 4(a), and the flame 0401 rising up from both sides heats an area about one size smaller than the bottom 0412 of the frying pan 0411. For comparison, Fig. 4(b) shows the "high heat" state, and Fig. 4(c) shows the "low heat" state. The batter liquid added in a frozen state at the manufacturing plant is mixed thoroughly in the mixer described above so that the emulsifier can fully exert its function, and is frozen before the oil droplets in the mixed state return to the larger diameter side. This allows the batter liquid to be transferred to the heating process in a frying pan with water, oil, and emulsifier well mixed. <Embodiment 1 Experiment: Determine the relationship between batter liquid composition and oil splash amount: Oil splash evaluation method>

[0035] The batter liquid used in the above experiment was evaluated for oil splash. As shown in Figures 5A and 5B, the evaluation of oil splash was performed by spreading and setting copy paper 0501 on the periphery of the frying pan 0500 5 cm from the bottom, and evaluating the amount of oil marks on the copy paper in the oil splash evaluation area described below during the above cooking. Note that Figure 5A shows the copy paper spread halfway and set to measure the height from the bottom of the frying pan to the copy paper, and when conducting the experiment, the copy paper is placed over the frying pan as shown in Figure 5B, so the bottom of the frying pan does not look as large as in Figure 5A. The copy paper is placed on the frying pan for the evaluation of oil splattering as described above so that the center of gravity C of the copy paper shown in Fig. 6A coincides with the center of the opening circle of the frying pan. It is set in an area corresponding to the circular area A centered on the center of gravity C of the copy paper 0601 set on the frying pan 0600, and as shown in Fig. 6B, the circle with a diameter D of 75 mm at the center of the copy paper 0601, which is 209 mm long and 297 mm wide, is the oil splattering evaluation area A. Note that the diagram showing the oil splattering state described later shows the observation results within the range of the oil splattering evaluation area A and is full-sized. The evaluation of oil splashing was done on a 5-point scale, with "4" and "5" being deemed appropriate, and "3", "2", and "1" being deemed inappropriate. The evaluation of the items was done by conducting a pair of heating experiments with and without copy paper at the same timing and heat, and taking the corresponding relationship between the cases without copy paper and the cases with copy paper. In the case of oil adhesion to copy paper, which was evaluated as "1", a large amount of oil was splashed from the frying pan to the surroundings of the trivet in the experiment without copy paper under the same heat conditions, and the splashed oil droplets were observed to join together, and in some cases, oil was observed splashing onto the kitchen floor. In the case of an evaluation of "2", a similar observation was made and a state in which oil was splashed all over the surroundings of the trivet was observed. In the case of an evaluation of "3", a similar observation was made and a state in which oil was attached here and there around the trivet was observed. The amount of oil splashing was estimated to be about "1":"2":"3" = 5:3:1. In the case of a rating of "4", only a few oil droplets were observed around the trivet, and in the case of a rating of "5", no oil droplets could be found around the trivet at first glance. <Embodiment 1: Determining the relationship between batter liquid composition and oil splash amount: Baked finish evaluation method> <Note: However, this evaluation is not reflected in the scope of the claims>

[0036] At this time, the degree of doneness was also evaluated. For this evaluation, images of the experimental frozen dumplings after cooking were taken and the degree of doneness was evaluated based on whether they were golden brown or not. In this evaluation of doneness, "4" and "5" were judged to be appropriate, and "3" was judged to be generally appropriate.

[0037] <Embodiment 1-1 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 2.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters>

[0038] The batter liquid is prepared by mixing grain flour (starch), water, vegetable oil, emulsifier, and thickener at high speed with the above-mentioned mixer. In this embodiment, the grain flour is 2.0% by weight, the thickener is 0.1% by weight, and the vegetable oil ratio is changed to 4.0% by weight, 6.0% by weight, 8.0% by weight, 10.0% by weight, 16.0% by weight, and 22.0% by weight, and the emulsifier ratio is changed to 0.2% by weight, 0.5% by weight, 1.0% by weight, 1.5% by weight, 2.0% by weight, 2.5% by weight, and 3.0% by weight, respectively. In other words, the total number of patterns is 6 x 7, making 42 patterns. The "thickener" is used to prevent the grain flour contained in the batter liquid from sinking in the water. Table 1-1 below shows combinations of the proportions of vegetable oils and emulsifiers. Combinations that resulted in oil splash ratings of "4" and "5" (described below) are marked with an "O", and combinations that resulted in oil splash ratings of "3", "2", and "1" are marked with an "X".

[0039] [Table 1-1]

[0040] <Embodiment 1-1 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 2.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 2.0% by weight fixed, Vegetable oil 4.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0041] In the case of "4.0% by weight of vegetable oil," the results are as shown in FIG. 7A. Here, in FIG. 7A, the top row indicates the case number of the experiment, and the leftmost column indicates the row of "emulsifier," "thickener," "vegetable oil," "starch (same as grain flour; the same below)," and "water" as the compositions contained in the batter liquid. The numbers shown for each case number in each row indicate the amount of each composition when the sum of each composition is 1000, and can be expressed as so-called "parts." Therefore, for example, emulsifier "2" in case 1 indicates 2 parts out of a total of 1000 parts, which corresponds to 0.2% when converted to a percentage. Also, the second row from the bottom in the leftmost column of FIG. 7A is the row of "oil splash," and the bottom row in the leftmost column of FIG. 7A is the row of "baked product." The same applies to Figures 8A, 9A, 10A, 11A, 12A, 14, 15A, 16A, 17A, 18A, 19A, 21, 22, 23A, 24A, 25A, 26A, 28A, 29A, 30A, 31A, 32A, 33A, 34A, 35A, 36A, 37, 38, 39A, 40A and 41A. In the experiment, in all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight, several oil stains (0701a-e) were found on the copy paper (five in this example), but the oil splashes (the "oil splashes" row on the far left of Figure 7A) were rated as "5", which is appropriate. Figure 7B shows the oil splashes in the case of a rating of "5" that includes 0.2% by weight of emulsifier. <Baked product evaluation>

[0042] Regarding the evaluation results of the finished product (the “Finished product” row in the leftmost column of Figure 7A), the images of the experimental frozen dumplings after cooking in Figure 7A (the “Image” row for each case in Figure 7A) showed that the evaluation was generally appropriate, with a rating of “3”, for all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0043] <Embodiment 1-1 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 2.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 2.0% by weight fixed, Vegetable oil 6.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0044] In the case of "6.0% vegetable oil by weight," as shown in Figure 8A, several traces of oil were found on the copy paper in all four patterns in which the emulsifier ratio was changed in the range of 0.2% by weight to 1.5% by weight, but the oil splatter rating was appropriate at "4." Figure 8B shows the oil splatter condition in the case of rating "4," which includes 0.2% by weight of emulsifier. In addition, in the three patterns where the emulsifier ratio was changed within the range of 2.0% by weight to 3.0% by weight, no traces of oil were found on the copy paper at all, and the oil splatter was rated as appropriate at "5." A diagram showing the oil splatter condition for the oil splatter rating of "5" is omitted. <Baked product evaluation>

[0045] In this case, the finished product was also rated as "3", which is generally appropriate, for all seven patterns in which the emulsifier ratio was varied within the range of 0.2% by weight to 3.0% by weight, as shown in the image of the experimental frozen dumplings after cooking in Figure 8A.

[0046] <Embodiment 1-1 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 2.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 2.0% by weight fixed, Vegetable oil 8.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0047] In the case of "8.0% vegetable oil by weight," as shown in Figure 9A, a considerable amount of oil stains were observed on the copy paper in the pattern with an emulsifier ratio of 0.2% by weight, resulting in an inappropriate oil splatter rating of "3." Figure 9B shows the oil splatter condition in the case of rating "3," which includes 0.2% by weight of emulsifier. However, in the three patterns where the emulsifier ratio was changed within the range of 0.5% by weight to 1.5% by weight, several oil stains were observed on the copy paper, but the oil splatter evaluation was appropriate, with a rating of "4." Figure 9C shows the oil splatter condition in the case of evaluation "4," which contains 0.5% by weight of emulsifier. In addition, in the three patterns in which the emulsifier ratio was changed within the range of 2.0% by weight to 3.0% by weight, no traces of oil were found on the copy paper, and the oil splatter rating was rated as appropriate at "5." <Baked product evaluation>

[0048] In this case, in terms of the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 9A, the finished product was rated as "3", which is generally appropriate, for all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0049] <Embodiment 1-1 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 2.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 2.0% by weight fixed, Vegetable oil 10.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0050] In the case of "10.0% vegetable oil by weight," as shown in Figure 10A, a considerable amount of oil stains were observed on the copy paper in the pattern with an emulsifier ratio of 0.2% by weight, resulting in an inappropriate oil splatter rating of "3." Figure 10B shows the oil splatter situation in the case of rating "3," which includes 0.2% by weight of emulsifier. However, in the six patterns where the emulsifier ratio was changed in the range of 0.5% by weight to 3.0% by weight, slight traces of oil were observed on the copy paper, but the oil splatter evaluation was appropriate for "4" or "5." Figures 10C and D show the oil splatter conditions for the cases with evaluations of "4" and "5" including 0.5% and 2.5% by weight of emulsifier. <Baked product evaluation>

[0051] In this case, as can be seen from the image of the experimental frozen dumplings after cooking in Figure 10A, in all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight, the finished product was rated as "3" or "4," which is generally adequate or above.

[0052] <Embodiment 1-1 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 2.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 2.0% by weight fixed, Vegetable oil 16.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0053] In the case of "16.0% vegetable oil" as shown in Figure 11A, in the two patterns where the emulsifier ratio was 0.2% and 0.5% by weight, a considerable amount of oil stains were observed on the copy paper, and the oil splatter evaluation was inappropriate, with an evaluation of "1" or "3." The oil splatter situation in the case of evaluation "3" which contains 0.5% by weight of emulsifier is shown in Figure 11B. However, in the five patterns where the emulsifier ratio was changed in the range of 1.0% by weight to 3.0% by weight, slight traces of oil were observed on the copy paper, but the oil splatter rating was appropriate at "4." Figures 11C and 11D show the oil splatter conditions for the ratings of "4," which include 1.0% and 3.0% by weight of emulsifier. <Baked product evaluation>

[0054] In this case, as can be seen from the image of the experimental frozen dumplings after cooking in Figure 11A, the finished product was rated as "3", which is generally appropriate, for all seven patterns in which the emulsifier ratio was varied within the range of 0.2% by weight to 3.0% by weight.

[0055] <Embodiment 1-1 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 2.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 2.0% by weight fixed, Vegetable oil 22.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0056] In the case of "22.0% vegetable oil by weight," as shown in Figure 12A, a considerable amount of oil stains were observed on the copy paper in the three patterns in which the emulsifier ratio was 0.2% by weight to 1.0% by weight, and the oil splatter evaluation was inappropriate, with ratings of "1" to "3." Figure 12B shows the oil splatter situation in the case of evaluation "3," which includes 1.0% by weight of emulsifier. However, in the four patterns where the emulsifier ratio was changed in the range of 1.5% by weight to 3.0% by weight, slight traces of oil were observed on the copy paper, but the oil splatter evaluation was appropriate for "4" or "5." Figures 12C and D show the oil splatter conditions for the cases with evaluations of "4" and "5" including 1.5% and 3.0% by weight of emulsifier. <Baked product evaluation>

[0057] In this case, in terms of the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 12A, the finished product was rated as "3", which is generally appropriate, for all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0058] <Embodiment 1-1 Effect: Relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 2.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters>

[0059] In the oil splash experiment of the batter liquid according to the present embodiment 1-1 prepared with 2.0% by weight of the above-mentioned grain flour, the combination of emulsifier (X) and oil (Y) in the batter liquid that obtained a high oil splash rating of "4" or "5" (the composition that obtained the oil splash rating of "4" or "5") is indicated by "◯" in the graph of FIG. 3 showing the formula AY≦17.7X+4.0%, and the combination of emulsifier (X) and oil (Y) in the batter liquid that obtained an oil splash rating of "3" or less (the composition that obtained the oil splash rating of "3" or less) is indicated by "×" in the graph of FIG. 3. As shown in the above-mentioned Table 1-1, the weight percentage of each of the emulsifier (X) and oil (Y) in the batter liquid that obtained a high oil splash rating of "4" or "5" is 4.0%≦Y≦16.0%, which is in the range of 0.2%≦X≦3.0%, and satisfies the formula AY≦17.7X+4.0%. Therefore, according to this embodiment 1-1, it has been demonstrated that when cooking dim sum in a frying pan, for example, even if the pan is not covered with a lid, oil splashes can be kept to a minimum, the cooking device is not soiled, and cooking can be performed without the risk of burns.

[0060] <Embodiment 1-2: Corresponding to Claim 1 Grain flour 8.0% by weight> <Outline of embodiment 1-2>

[0061] The batter liquid used for the confectionery according to Embodiment 1-2 is also the batter liquid used as a confectionery wing forming agent. In this embodiment, the weight of the cereal flour relative to the total weight of the batter liquid is made larger than that of the batter liquid used for the confectionery in Embodiment 1-1. <Explanation of the configuration of Embodiment 1-2>

[0062] As shown in FIG. 13, for the batter liquid used for the confectionery according to Embodiment 1-2, taking the weight percentage of oil as Y, the weight percentage of emulsifier as X, and the weight percentage of cereal flour as Z in terms of weight percentage relative to its total weight, when the weight percentage of oil is 4.0% ≤ Y ≤ 16.0% and the weight percentage of emulsifier is 0.2% ≤ X ≤ 3.0%, the weight percentage of cereal flour is 8.0% within the range of 2.0% < Z ≤ 12.0%, and X and Y are configured so as to be within the range satisfying the following formula B. Formula B: Y ≤ 9.0X + 4.0% <Method of experiment in Embodiment 1-2: Experiment for obtaining the relationship between the batter liquid composition and the amount of oil splashing>

[0063] Also in this Embodiment 1-2, in order to examine the weight percentage of oil, the weight percentage of emulsifier, and the weight percentage of cereal flour in the total weight of the batter liquid used for the confectionery, an experiment was conducted in the same environment as in the previous Embodiment 1-1, and an oil splashing evaluation and a baking evaluation were performed.

[0064] <Experiment in Embodiment 1-2: Obtaining the relationship between the batter liquid composition and the amount of oil splashing> <Batter liquid composition: Cereal flour 8.0% by weight fixed> <Varying the weight percentage of oil and the weight percentage of emulsifier in the total weight of the batter liquid as parameters>

[0065] In this Embodiment 1-2, with the cereal flour of the batter liquid being 8.0% by weight and the thickener being 0.1% by weight, each time the ratio of vegetable oil is changed to 4.0% by weight, 6.0% by weight, 8.0% by weight, 10.0% by weight, 16.0% by weight, 22.0% by weight in six ways, a batter liquid in which the ratio of the emulsifier is changed to 0.2% by weight, 0.5% by weight, 1.0% by weight, 1.5% by weight, 2.0% by weight, 2.5% by weight, 3.0% by weight was prepared. That is, the total number of patterns was 42 patterns of 6 × 7. Table 1-2 below shows combinations of the proportions of vegetable oils and emulsifiers. Combinations that resulted in oil splash ratings of "4" and "5" (described below) are marked with an "O", and combinations that resulted in oil splash ratings of "3", "2", and "1" are marked with an "X".

[0066] [Table 1-2]

[0067] <Embodiment 1-2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 8.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 8.0% by weight fixed, Vegetable oil 4.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0068] In the case of "4.0% vegetable oil by weight," no traces of oil were found on the copy paper in any of the seven patterns in which the emulsifier ratio was changed in the range of 0.2% by weight to 3.0% by weight, as shown in Figure 14, and the oil splatter was rated as "5," which is appropriate. A diagram showing the oil splatter condition for the oil splatter rating of "5" is omitted. <Baked product evaluation>

[0069] Regarding the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 14, the finished product was rated as "4" appropriate for all seven patterns in which the emulsifier ratio was varied within the range of 0.2% by weight to 3.0% by weight.

[0070] <Embodiment 1-2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 8.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 8.0% fixed by weight, vegetable oil 6.0% fixed by weight, emulsifier 0.2% to 3.0% by weight> <Oil splash evaluation>

[0071] In the case of "6.0% vegetable oil by weight," as shown in Figure 15A, several traces of oil were found on the copy paper in all seven patterns in which the emulsifier ratio was changed in the range of 0.2% by weight to 3.0% by weight, but the oil splatter rating was appropriate, with a rating of "4" or "5." Figure 15B shows the oil splatter condition in the case of rating "4," which includes 1.0% by weight of emulsifier. <Baked product evaluation>

[0072] In this case, as shown in the image of the experimental frozen dumplings after cooking in Figure 15A, the finished product was rated as either "3" (generally appropriate) or "4" (appropriate) in all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0073] <Embodiment 1-2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 8.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 8.0% fixed by weight, vegetable oil 8.0% fixed by weight, emulsifier 0.2% to 3.0% by weight> <Oil splash evaluation>

[0074] In the case of "8.0% vegetable oil by weight," as shown in Figure 16A, a considerable amount of oil stains were observed on the copy paper in the pattern with an emulsifier ratio of 0.2% by weight, resulting in an inappropriate oil splatter rating of "3." Figure 16B shows the oil splatter condition in the case of rating "3," which includes 0.2% by weight of emulsifier. However, in the six patterns where the emulsifier ratio was changed in the range of 0.5% by weight to 3.0% by weight, several oil stains were observed on the copy paper, but the oil splatter evaluation was appropriate, with a rating of "4." Figure 16C shows the oil splatter condition in the case of evaluation "4," which includes 1.0% by weight of emulsifier. <Baked product evaluation>

[0075] In this case, in terms of the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 16A, the finished product was rated as appropriate, a rating of "4", for all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0076] <Embodiment 1-2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 8.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 8.0% by weight fixed, Vegetable oil 10.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0077] In the case of "10.0% vegetable oil" as shown in Figure 17A, a considerable amount of oil stains were observed on the copy paper in the two patterns with emulsifier ratios of 0.2% and 0.5% by weight, resulting in an inappropriate oil splatter rating of "3." Figure 17B shows the oil splatter condition in the case of rating "3" which includes 0.5% by weight of emulsifier. However, in the five patterns where the emulsifier ratio was changed in the range of 1.0% by weight to 3.0% by weight, several oil stains (1601a-c) were found on the copy paper (three in the example of Figure 17D described later), but the oil splatter evaluation was appropriate for "4" or "5." Figures 17C and 17D show the oil splatter conditions for the cases with evaluations of "4" and "5" including 1.0% and 3.0% by weight of emulsifier. <Baked product evaluation>

[0078] In this case, in terms of the finished product, based on the images of the experimental frozen dumplings after cooking (17A), the finished product was rated appropriate at "4" for all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0079] <Embodiment 1-2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 8.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 8.0% by weight fixed, Vegetable oil 16.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0080] In the case of "16.0% vegetable oil" as shown in Figure 18A, a considerable amount of oil stains were observed on the copy paper in the three patterns with emulsifier ratios of 0.2% to 1.0% by weight, and the oil splatter evaluation was inappropriate, with ratings of "2" to "3." Figure 18B shows the oil splatter situation in the case of evaluation "3," which includes 1.0% by weight of emulsifier. However, in the four patterns where the emulsifier ratio was changed in the range of 1.5% by weight to 3.0% by weight, slight traces of oil were observed on the copy paper, but the oil splatter evaluation was appropriate, with a rating of "4" or "5." Figure 18C shows the oil splatter condition in the case of evaluation "4," which contains 1.5% by weight of emulsifier. <Baked product evaluation>

[0081] In this case, in terms of the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 18A, the finished product was rated as appropriate at "4" for all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0082] <Embodiment 1-2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 8.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 8.0% by weight fixed, Vegetable oil 22.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0083] In the case of "22.0% vegetable oil by weight," as shown in Figure 19A, in the four patterns in which the emulsifier ratio was 0.2% by weight to 1.5% by weight, a considerable amount of oil stains were observed on the copy paper, and the oil splatter evaluation was inappropriate, with ratings of "1" to "3." Figure 19B shows the oil splatter situation in the case of evaluation "3," which includes 1.0% by weight of emulsifier. However, in the three patterns where the emulsifier ratio was changed within the range of 2.0% by weight to 3.0% by weight, slight traces of oil were observed on the copy paper, but the oil splatter evaluation was appropriate, with a rating of "4" or "5." Figure 19C shows the oil splatter condition in the case of evaluation "4," which contains 2.0% by weight of emulsifier. <Baked product evaluation>

[0084] In this case, in terms of the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 19A, the finished product was rated as "4" appropriate for all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0085] <Embodiment 1-2 Effect: Relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 8.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters>

[0086] In the oil splash experiment of the batter liquid according to the present embodiment 2, which was prepared with 8.0% by weight of the above-mentioned grain flour, the combination of emulsifier (X) and oil (Y) in the batter liquid that obtained a high oil splash rating of "4" or "5" (the composition that obtained the oil splash rating of "4" or "5") is indicated by "◯" in the graph of FIG. 13 showing the formula BY≦9.0X+4.0%, and the combination of emulsifier (X) and oil (Y) in the batter liquid that obtained an oil splash rating of "3" or less (the composition that obtained the oil splash rating of "3" or less) is indicated by "×" in the graph of FIG. 13. As shown in the above-mentioned Table 1-2, from the graph of FIG. 13, it can be seen that the weight percentages of emulsifier (X) and oil (Y) in the batter liquid that obtained a high oil splash rating of "4" or "5" are 4.0%≦Y≦16.0%, which is in the range of 0.2%≦X≦3.0%, and satisfies the formula BY≦9.0X+4.0%. Therefore, according to this embodiment 1-2, it has been demonstrated that when cooking dim sum in a frying pan, for example, without covering the pan with a lid, oil splashes can be kept to a minimum, the cooking device is not soiled, and cooking can be performed without the risk of burns.

[0087] <Embodiments 1-3 Claims1 Corresponding: Cereal flour 8.0 wt% → 12.0 wt%> <Overview of Embodiment 1-3>

[0088] The batter liquid used for the confectionery according to Embodiment 1-3 is also a batter liquid used as a confectionery wing forming agent. In this embodiment, the weight of the cereal flour relative to the total weight of the batter liquid is made larger than that of the batter liquid used for the confectionery in Embodiment 2. <Explanation of the Configuration of Embodiment 3>

[0089] As shown in FIG. 20, for the batter liquid used for the confectionery according to Embodiment 1-3, taking the weight percentage of oil as Y, the weight percentage of emulsifier as X, and the weight percentage of cereal flour as Z in terms of weight percentage relative to its total weight, when the weight percentage of oil is 4.0% ≦ Y ≦ 16.0% and the weight percentage of emulsifier is 0.2% ≦ X ≦ 3.0%, the weight percentage of cereal flour is 12.0% within the range of 2.0% < Z ≦ 12.0%, and X and Y are configured so as to be within the range satisfying the following formula B. Formula B: Y ≦ 9.0X + 4.0% <Method of Experiment in Embodiment 1-3: Experiment for Obtaining the Relationship between the Batter Liquid Composition and the Amount of Oil Splashing>

[0090] Also in Embodiment 1-3, in order to examine the weight percentage of oil, the weight percentage of emulsifier, and the weight percentage of cereal flour in the total weight of the batter liquid used for the confectionery, experiments were conducted in the same environment as in the previous Embodiments 1-1 and 1-2, and oil splashing evaluation and baking evaluation were performed.

[0091] <Experiment in Embodiment 1-3: Obtaining the Relationship between the Batter Liquid Composition and the Amount of Oil Splashing> <Batter Liquid Composition: Cereal Flour Fixed at 12.0 wt%> <Varying the Weight Percentage of Oil and the Weight Percentage of Emulsifier in the Total Weight of the Batter Liquid as Parameters>

[0092] In this embodiment 1-3, the batter liquid contains 12.0% grain flour and 0.1% thickener by weight, and the proportion of vegetable oil is changed to 4.0%, 6.0%, 8.0%, 10.0%, 16.0%, and 22.0% by weight in six ways, and the proportion of emulsifier is changed to 0.2%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, and 3.0% by weight. In other words, the total number of patterns is 6 x 7, making 42 patterns. Table 1-3 below shows combinations of the proportions of vegetable oils and emulsifiers. Combinations that resulted in oil splash ratings of "4" and "5" (described below) are marked with an "O", and combinations that resulted in oil splash ratings of "3", "2", and "1" are marked with an "X".

[0093] [Table 1-3]

[0094] <Embodiment 1-3 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Fixed 12.0% by weight of grain flour> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 12.0% by weight fixed, Vegetable oil 4.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0095] In the case of "4.0% vegetable oil by weight," no traces of oil were found on the copy paper in any of the seven patterns in which the emulsifier ratio was changed in the range of 0.2% by weight to 3.0% by weight, as shown in Figure 21, and the oil splatter was rated as "5," which is appropriate. A diagram showing the oil splatter condition for the oil splatter rating of "5" is omitted. <Baked product evaluation>

[0096] Regarding the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 21, in all seven patterns where the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight, the finished product was rated as "3" or "4", which is generally adequate or above.

[0097] <Embodiment 1-3 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Fixed 12.0% by weight of grain flour> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 12.0% by weight fixed, Vegetable oil 6.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0098] In the case of "6.0% vegetable oil by weight," as shown in Figure 22, no traces of oil were found on the copy paper in any of the seven patterns in which the emulsifier ratio was changed in the range of 0.2% by weight to 3.0% by weight, and the oil splatter was rated as appropriate at "5." In this case, too, a diagram showing the oil splatter condition for the oil splatter rating of "5" is omitted. <Baked product evaluation>

[0099] Regarding the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 22, all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight were rated as "3" or "4", which is generally adequate or better.

[0100] <Embodiment 1-3 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Fixed 12.0% by weight of grain flour> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 12.0% by weight fixed, Vegetable oil 8.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0101] In the case of "8.0% vegetable oil by weight," as shown in Figure 23A, a considerable amount of oil stains were observed on the copy paper in the pattern with an emulsifier ratio of 0.2% by weight, resulting in an inappropriate oil splatter rating of "3." Figure 23B shows the oil splatter condition in the case of rating "3," which includes 0.2% by weight of emulsifier. However, in the five patterns where the emulsifier ratio was changed in the range of 0.5% by weight to 3.0% by weight, although several oil stains were observed on the copy paper, the oil splatter evaluation was appropriate, with a rating of "4" or "5." The oil splatter condition in the case of evaluation "4," which contains 0.5% by weight of emulsifier, is shown in Figure 23C. A diagram showing the oil splatter condition in the case of evaluation "5" is omitted. <Baked product evaluation>

[0102] Regarding the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 23A, all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight were rated as generally adequate or better, ranging from "3" to "5."

[0103] <Embodiment 1-3 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Fixed 12.0% by weight of grain flour> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 12.0% by weight fixed, Vegetable oil 10.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0104] In the case of "10.0% vegetable oil" as shown in Figure 24A, in the two patterns with emulsifier ratios of 0.2% and 0.5%, a considerable amount of oil stains were observed on the copy paper, resulting in an inappropriate rating of "3". Figure 24B shows the oil splashing in the case of rating "3" which contains 0.5% emulsifier. However, in the five patterns where the emulsifier ratio was changed in the range of 1.0% by weight to 3.0% by weight, several oil stains 2401a were found on the copy paper, but the evaluation was appropriate, with a rating of "4" or "5." The oil splattering state in the case of evaluation "4" containing 1.5% by weight of emulsifier is shown in FIG. 24C. A diagram showing the oil splattering state in the case of oil splatter evaluation "5" is omitted. <Baked product evaluation>

[0105] In this case, as can be seen from the image of the experimental frozen dumplings after cooking in Figure 24A, the finished product was rated as "3" or "4", generally adequate or better, in all seven patterns in which the emulsifier ratio was varied within the range of 0.2% by weight to 3.0% by weight.

[0106] <Embodiment 1-3 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Fixed 12.0% by weight of grain flour> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 12.0% by weight fixed, Vegetable oil 16.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0107] In the case of "16.0% vegetable oil" as shown in Figure 25A, in the three patterns with emulsifier ratios of 0.2% to 1.0%, a considerable amount of oil stains were observed on the copy paper, resulting in an inappropriate rating of "2" or "3." Figure 25B shows the oil splashing state in the case of rating "3" which contains 1.0% emulsifier. However, in the four patterns where the emulsifier ratio was changed in the range of 1.5% by weight to 3.0% by weight, slight traces of oil were observed on the copy paper, but they were all rated as appropriate at "4." Figures 25C and D show the oil splashing conditions for rating "4," which includes 1.5% and 3.0% by weight of emulsifier. <Baked product evaluation>

[0108] In this case, as can be seen from the image of the experimental frozen dumplings after cooking in Figure 25A, the finished product was rated as "3" or "4", generally adequate or better, in all seven patterns in which the emulsifier ratio was varied within the range of 0.2% by weight to 3.0% by weight.

[0109] <Embodiment 1-3 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Fixed 12.0% by weight of grain flour> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 12.0% by weight fixed, Vegetable oil 22.0% by weight fixed , emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0110] In the case of "22.0% vegetable oil by weight," as shown in Figure 26A, in the four patterns in which the emulsifier ratio was 0.2% by weight to 1.5% by weight, a considerable amount of oil stains were observed on the copy paper, and all of them were rated as inappropriate, with a rating of "3." Figure 26B shows the oil splashing state in the case of rating "3," which contains 1.0% by weight of emulsifier. However, in the three patterns where the emulsifier ratio was changed within the range of 2.0% by weight to 3.0% by weight, slight traces of oil were observed on the copy paper, but they were still appropriate for a rating of "4" or "5." Figures 26C and D show the oil splash conditions for the cases with ratings of "4" and "5" including 2.0% and 3.0% by weight of emulsifier. <Baked product evaluation>

[0111] In this case, in terms of the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 26A, all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight were rated as appropriate, a rating of "4."

[0112] <Embodiment 3 Effect: Relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Fixed 12.0% by weight of grain flour> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters>

[0113] In the oil splashing experiment of the batter liquid according to Embodiment 3 prepared with the above-mentioned cereal powder at 12.0% by weight, the combinations of the emulsifier (X) and oil (Y) in the batter liquid that obtained high oil splashing evaluations of "4" and "5" (compositions that obtained oil splashing evaluations of "4" and "5") are indicated by "〇" on the graph of FIG. 20 showing the formula B Y ≤ 9.0X + 4.0%, and the combinations of the emulsifier (X) and oil (Y) in the batter liquid that resulted in an oil splashing evaluation of "3" or less (compositions that resulted in an oil splashing evaluation of "3" or less) are indicated by "×" on the graph of FIG. 20. From this graph of FIG. 20, as also shown in Table 1-3 above, it can be seen that the weight percentages of the emulsifier (X) and oil (Y) in the batter liquid that obtained high oil splashing evaluations of "4" and "5" are in the range of 4.0% ≤ Y ≤ 16.0% and 0.2% ≤ X ≤ 3.0%, and satisfy the formula B Y ≤ 9.0X + 4.0%. Therefore, also according to Embodiment 3, when heat-cooking confectioneries in a frying pan, for example, even if heat-cooking is performed without a lid, it was demonstrated that oil splashing can be suppressed to a low level without soiling the heat-cooking appliance and cooking can be performed without concern about burns.

[0114] <Corresponding to Claim 2 of Embodiment 2, cereal powder 1.0% by weight> <Outline of Embodiment 2>

[0115] The batter liquid used for the confectioneries according to Embodiment 2 is also a batter liquid used as a confectionery wing forming agent. In this embodiment, the weight of the cereal powder with respect to the total weight of the batter liquid is made less than that of the batter liquid containing 2.0% by weight of the cereal powder used for the confectioneries of Embodiment 1. <Explanation of the configuration of Embodiment 2>

[0116] As shown in FIG. 27, the batter liquid used for the confectioneries according to Embodiment 2 is configured such that, when the weight percentage of oil is Y, the weight percentage of emulsifier is X, and the weight percentage of cereal powder is Z in weight percentages with respect to the total weight of the batter liquid, when 4.0% ≤ Y ≤ 16.0%, 0.2% ≤ X ≤ 3.0%, the weight percentage of cereal powder is 0 < Z ≤ 1.0%, and X and Y are in a range that satisfies the following formula C. Formula C Y ≤ 20.0X + 4.0% <Embodiment 2 Experimental procedure: Experiment to determine the relationship between batter liquid composition and oil splash amount>

[0117] In this embodiment 2, in order to examine the weight percentage of oil and emulsifier, as well as the weight percentage of grain flour, relative to the total weight of the batter used in dim sum, experiments were conducted in an environment similar to that of the previous embodiments 1-1, 1-2, and 1-3, and evaluations of oil splashing and baked finish were performed.

[0118] <Embodiment 2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 1.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters>

[0119] In the second embodiment, the batter liquid contains 1.0% grain flour and 0.1% thickener by weight, and the proportion of vegetable oil is changed to 4.0%, 6.0%, 8.0%, 10.0%, 16.0%, and 22.0% by weight in six ways, and the proportion of emulsifier is changed to 0.2%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, and 3.0% by weight (the number of patterns is 6 x 7, which is 42). In addition, as additional patterns to clarify the area that seems to be delicate, two patterns of batter liquid in which the proportion of vegetable oil is 14.0% by weight and the proportion of emulsifier is changed to 0.5% by weight and 0.6% by weight, and the proportion of vegetable oil is 16.0% by weight and the proportion of emulsifier is 0.7% by weight were prepared (the number of additional patterns is 3). In other words, the total number of patterns is 42 + 3, which is 45 patterns. The dumplings were frozen with a total of 45 different batter mixtures added, and the frozen dumplings with batter were then cooked in a frying pan. Table 2 below shows combinations of the proportions of vegetable oils and emulsifiers. Combinations that resulted in oil splash ratings of "4" and "5" (described below) are marked with an "O", and combinations that resulted in oil splash ratings of "3", "2", and "1" are marked with an "X".

[0120] [Table 2]

[0121] <Embodiment 2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 1.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 1.0% by weight fixed, vegetable oil 4.0% by weight fixed, emulsifier 0.2% by weight to 3.0% by weight> <Oil splash evaluation>

[0122] In the case of "4.0% vegetable oil" as shown in Figure 28A, several traces of oil were found on the copy paper in both cases where the emulsifier ratio was 1.0% and 2.0% by weight, but the oil splatter rating was appropriate at "4." Figure 28B shows the oil splatter condition in the case of rating "4" which includes 1.0% by weight of emulsifier. In addition, in the five patterns where the emulsifier ratio was 0.2%, 0.5%, 1.5%, 2.5% and 3.0% by weight, no traces of oil were found on the copy paper, and the oil splatter was rated as appropriate at 5. A diagram showing the oil splatter condition for the oil splatter rating of 5 is omitted. <Baked product evaluation>

[0123] In this case, the image of the experimental frozen dumplings after cooking in Figure 28A shows that the finished product was rated as "3", which is generally appropriate, for all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0124] <Embodiment 2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 1.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 1.0% by weight fixed, vegetable oil 6.0% by weight fixed, emulsifier 0.2% to 3.0% by weight> <Oil splash evaluation>

[0125] In the case of "6.0% vegetable oil by weight," as shown in Figure 29A, several oil stains were found on the copy paper in both the two patterns with emulsifier ratios of 0.2% and 1.5% by weight, but the oil splatter rating was appropriate at "4." Figure 29B shows the oil splatter condition in the case of rating "4," which includes 0.2% by weight of emulsifier. In addition, in the five patterns where the emulsifier ratio was 0.5% by weight, 1.0% by weight, and 2.0% by weight to 3.0% by weight, no traces of oil were found on the copy paper at all, and the oil splatter was rated as appropriate at "5." A diagram showing the oil splatter condition for the oil splatter rating of "5" is omitted. <Baked product evaluation>

[0126] In this case, the image of the experimental frozen dumplings after cooking in Figure 29A shows that the finished product was rated as "3", which is generally appropriate, for all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0127] <Embodiment 2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 1.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 1.0% by weight fixed, vegetable oil 8.0% by weight fixed, emulsifier 0.2% to 3.0% by weight> <Oil splash evaluation>

[0128] In the case of "8.0% vegetable oil by weight," as shown in Figure 30A, in the five patterns of emulsifier ratios of 0.2% by weight to 1.0% by weight, 2.0% by weight, and 3.0% by weight, several small oil marks (3101a) were found on the copy paper (about 10 in the example of Figure 30B described later), but the oil splatter rating was appropriate at "4." Figure 30B shows the oil splatter condition in the case of rating "4" including 0.2% by weight of emulsifier. In addition, in the two patterns where the emulsifier ratio was 1.5% by weight and 2.5% by weight, no traces of oil were found on the copy paper, and the oil splatter was rated as appropriate at "5." A diagram showing the oil splatter condition for the oil splatter rating of "5" is omitted. <Baked product evaluation>

[0129] In this case, the image of the experimental frozen dumplings after cooking in Figure 30A shows that the finished product was rated as "3", which is generally appropriate, for all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0130] <Embodiment 2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 1.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 1.0% by weight fixed, vegetable oil 10.0% by weight fixed, emulsifier 0.2% to 3.0% by weight> <Oil splash evaluation>

[0131] In the case of "10.0% vegetable oil by weight," as shown in Figure 31A, a considerable amount of oil stains were observed on the copy paper in the pattern with an emulsifier ratio of 0.2% by weight, resulting in an inappropriate rating of "3." Figure 31B shows the oil splashing condition in the case of rating "3," which includes 0.2% by weight of emulsifier. However, in the four patterns with emulsifier ratios of 0.5% to 1.5% and 2.5% by weight, slight oil traces were found on the copy paper, but the evaluation was appropriate, with a rating of "4," and in the pattern with an emulsifier ratio of 2.0% by weight, no oil traces were found on the copy paper at all, and the oil splatter evaluation was appropriate, with a rating of "5." The oil splatter condition in the case of evaluation "4," which includes 0.5% by weight of emulsifier, is shown in Figure 31C, and a diagram showing the oil splatter condition in the case of oil splatter evaluation "5" is omitted. <Baked product evaluation>

[0132] In this case, in terms of the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 31A, the evaluation of "3" was generally appropriate for all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0133] <Embodiment 2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 1.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 1.0% fixed by weight, vegetable oil 14.0% fixed by weight, emulsifier 0.5% and 0.6% by weight> <Oil splash evaluation>

[0134] In the case of "14.0% vegetable oil by weight," which was added to clarify the area that was considered to be delicate, slight traces of oil were observed on the copy paper in the patterns where the emulsifier ratio was 0.5% by weight (case number 2) and 0.6% by weight (case number ex2.5), as shown in Figure 41A, but both were appropriate for an evaluation of "4." Figure 41B shows the state of oil splattering in the case of evaluation "4," which includes 0.5% by weight of emulsifier, and Figure 41C shows the state of oil splattering in the case of evaluation "4," which includes 0.6% by weight of emulsifier. <Baked product evaluation>

[0135] In this case, as can be seen from the image of the experimental frozen dumplings after cooking in Figure 41A, both patterns with emulsifier ratios of 0.5% and 0.6% by weight were rated as "3", which is roughly appropriate.

[0136] <Embodiment 2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 1.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 1.0% by weight fixed, vegetable oil 16.0% by weight fixed, emulsifier 0.2% to 3.0% by weight> <Oil splash evaluation>

[0137] In the case of "16.0% vegetable oil" as shown in Figure 32A, in the two patterns where the emulsifier ratio was 0.2% and 1.0%, a considerable amount of oil stains were observed on the copy paper, resulting in an inappropriate rating of "1" or "2." Figure 32B shows the oil splashing in the case of rating "2" which contains 0.5% emulsifier. However, in addition to the five patterns with emulsifier ratios of 1.0% to 3.0% by weight, in case number ex2.5, where the emulsifier ratio was added at 0.7% by weight to clarify the area that was considered to be delicate, slight traces of oil were observed on the copy paper in all cases, but the evaluation was appropriate, giving it a rating of "4." Figure 32C shows the oil splashing situation in the case of evaluation "4," which includes 0.7% by weight of emulsifier. <Baked product evaluation>

[0138] In this case, in terms of the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 32A, the evaluation of "3" was generally appropriate for all eight patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0139] <Embodiment 2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 1.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 1.0% fixed by weight, vegetable oil 22.0% fixed by weight, emulsifier 0.2% to 3.0% by weight> <Oil splash evaluation>

[0140] In the case of "22.0% vegetable oil by weight," as shown in Figure 33A, in the four patterns in which the emulsifier ratio was 0.2% by weight to 1.5% by weight, a considerable amount of oil stains were observed on the copy paper, and the paper was rated inappropriate as "1" to "3." Figure 33B shows the oil splashing state in the case of rating "3," which contains 1.5% by weight of emulsifier. However, in the three patterns with emulsifier ratios of 2.0% to 3.0% by weight, slight traces of oil were observed on the copy paper, but they were all rated as appropriate at "4." Figure 33C shows the oil splashing condition in the case of rating "4," which contains 2.5% by weight of emulsifier. <Baked product evaluation>

[0141] In this case, in terms of the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 33A, the evaluation of "3" was generally appropriate for all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight.

[0142] <Effect of embodiment 2: Relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 1.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters>

[0143] In the oil splash experiment of the batter liquid according to the present embodiment 2, which was prepared with 1.0% by weight of the above-mentioned grain flour, the combination of emulsifier (X) and oil (Y) in the batter liquid that obtained a high oil splash rating of "4" or "5" (the composition that obtained the oil splash rating of "4" or "5") is indicated by "◯" in the graph of FIG. 27 showing the formula CY≦20.0X+4.0%, and the combination of emulsifier (X) and oil (Y) in the batter liquid that obtained an oil splash rating of "3" or less (the composition that obtained the oil splash rating of "3" or less) is indicated by "×" in the graph of FIG. 27. As shown in Table 2 above, from the graph of FIG. 27, it can be seen that the weight percentages of emulsifier (X) and oil (Y) in the batter liquid that obtained a high oil splash rating of "4" or "5" are in the range of 4.0%≦Y≦16.0%, 0.2%≦X≦3.0%, and satisfy the formula CY≦20.0X+4.0%. In addition, three batter compositions were added to clarify what seemed to be a delicate area; namely, a combination of 0.5% by weight emulsifier and 14.0% by weight vegetable oil, a combination of 0.6% by weight emulsifier and 14.0% by weight vegetable oil, and a combination of 0.7% by weight emulsifier and 16.0% by weight vegetable oil. All of these batters received a high oil splatter rating of "4". The weight percentages of emulsifier (X) and oil (Y) in these batters are also in the range of 4.0%≦Y≦16.0%, i.e., 0.2%≦X≦3.0%, and therefore satisfy the formula CY≦20.0X+4.0%. Therefore, according to this embodiment 2, it has been demonstrated that when cooking dim sum in a frying pan, for example, without covering the pan with a lid, oil splashes can be kept to a minimum, the cooking device is not soiled, and cooking can be performed without the risk of burns.

[0144] <Reference Form 1: No Grain Flour> <Reference form 1 overview>

[0145] In order to verify the lower limit of the optimum range of the weight percent of grain flour relative to the total weight of the batter liquid described in the above-mentioned embodiments 1-1, 1-2, 1-3, and 2, a batter liquid used for dim sum according to Reference Form 1 was prepared. The batter liquid used for dim sum according to Reference Form 1 does not contain grain flour, unlike the batter liquids according to the above-mentioned embodiments 1-1, 1-2, 1-3, and 2. In other words, this batter liquid is not intended to form wings when the dim sum is cooked.

[0146] <Reference form 1> <Reference Form 1: Description of Configuration> <Reference form 1 Cereal flour 0.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters>

[0147] The batter liquid used in the dim sum dishes of this reference form 1 is composed such that, when the weight percentage of oil is Y and the weight percentage of emulsifier is X relative to the total weight of the liquid, the weight percentage of emulsifier is in the range of 0.2%≦X≦3.0%, the weight percentage of oil is in the range of 4.0%≦Y≦16.0%, and the weight percentage of grain flour is 0.0%. <Reference Form 1 Experimental Procedure: Experiment to Determine the Relationship between Batter Liquid Composition and Oil Splash>

[0148] In this reference form 1, in order to examine the weight percentage of oil and the weight percentage of emulsifier in the total weight of the batter liquid used in dim sum, experiments were conducted in an environment similar to that of the previous embodiments 1-1, 1-2, 1-3, and 2, and evaluations of oil splash and cooked finish were performed.

[0149] <Reference Form 1 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 0.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters>

[0150] In this reference embodiment 1, the batter liquid does not contain grain flour, and the thickener is 0.1% by weight relative to the total weight. The proportion of vegetable oil is changed to 4.0% by weight, 6.0% by weight, 10.0% by weight, and 16.0% by weight, and the proportion of emulsifier is changed to 0.2% by weight, 0.5% by weight, 1.0% by weight, and 1.5% by weight. In addition, only when the proportion of vegetable oil is 8.0% by weight, the proportion of emulsifier is changed to 0.2% by weight, 0.5% by weight, 1.0% by weight, 1.5% by weight, 2.0% by weight, 2.5% by weight, and 3.0% by weight. In other words, the total number of patterns is 16+7, making 23 patterns.

[0151] <Reference Form 1 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 0.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 0.0% fixed by weight, vegetable oil 4.0% fixed by weight, emulsifier 0.2% to 1.5% by weight> <Oil splash evaluation>

[0152] In the case of "4.0% vegetable oil by weight," as shown in Figure 34A, several traces of oil were found on the copy paper in all four patterns in which the emulsifier ratio was changed in the range of 0.2% by weight to 1.5% by weight, but the oil splatter was rated as appropriate at "4." Figure 34B shows the oil splatter conditions in the case of rating "4," which includes 0.2% by weight of emulsifier. <Baked product evaluation>

[0153] Regarding the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 34A, all three patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 1.5% by weight were rated as "3", which is generally appropriate.

[0154] <Reference Form 1 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 0.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 0.0% fixed by weight, vegetable oil 6.0% fixed by weight, emulsifier 0.2% to 1.5% by weight> <Oil splash evaluation>

[0155] In the case of "6.0% vegetable oil" as shown in Figure 35A, numerous oil stains were found on the copy paper in the pattern with an emulsifier ratio of 0.2% by weight, resulting in an inappropriate rating of "2". In addition, in the two patterns with emulsifier ratios of 1.0% and 1.5% by weight, a considerable amount of oil stains were found on the copy paper, resulting in an inappropriate rating of "3". Figure 35B shows the oil splashing situation in the case of rating "3" which includes 1.5% by weight of emulsifier. However, in the case of the pattern with 0.5% emulsifier, slight traces of oil were observed on the copy paper, but it was rated as appropriate at 4. The oil splashing state in the case of 4, which contains 0.5% emulsifier, is shown in Figure 35C. <Baked product evaluation>

[0156] Regarding the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 35A, all four patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 1.5% by weight were rated as appropriate, a rating of "4."

[0157] <Reference Form 1 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 0.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 0.0% fixed by weight, vegetable oil 8.0% fixed by weight, emulsifier 0.2% to 3.0% by weight> <Oil splash evaluation>

[0158] In the case of "8.0% vegetable oil by weight," as shown in Figure 36A, a considerable amount of oil stains were observed on the copy paper in the two patterns where the emulsifier ratio was 0.2% and 0.5% by weight, and the paper was rated as inappropriate with a rating of "3." Figure 36B shows the oil splashing in the case of rating "3," which includes 0.5% by weight of emulsifier. However, in the five patterns where the emulsifier ratio was changed in the range of 1.0% by weight to 3.0% by weight, slight traces of oil were observed on the copy paper, but they were all rated as appropriate at "4." Figure 36C shows the oil splashing condition in the case of rating "4," which contains 1.0% by weight of emulsifier. <Baked product evaluation>

[0159] Regarding the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 36A, all seven patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 3.0% by weight were rated as "3", which is generally appropriate.

[0160] <Reference Form 1 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 0.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 0.0% fixed by weight, vegetable oil 10.0% fixed by weight, emulsifier 0.2% to 1.5% by weight> <Oil splash evaluation>

[0161] In the case of "10.0% vegetable oil by weight," as shown in Figure 37, in all four patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 1.5% by weight, a considerable amount of oil stains were found on the copy paper, and the sample was rated inappropriate as "2" or "3." <Baked product evaluation>

[0162] Regarding the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 37, all four patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 1.5% by weight were rated as "3", which is generally appropriate.

[0163] <Reference Form 1 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Cereal flour 0.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 0.0% fixed by weight, vegetable oil 16.0% fixed by weight, emulsifier 0.2% to 1.5% by weight> <Oil splash evaluation>

[0164] In the case of "16.0% vegetable oil by weight," as shown in Figure 38, in all four patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 1.5% by weight, a considerable amount of oil stains were found on the copy paper, and the sample was rated inappropriate, from "1" to "3." <Baked product evaluation>

[0165] Regarding the finished product, as shown in the image of the experimental frozen dumplings after cooking in Figure 38, all four patterns in which the emulsifier ratio was changed within the range of 0.2% by weight to 1.5% by weight were rated as "3", which is generally appropriate.

[0166] From the above results, when the grain flour is 0.0% by weight, if the weight percentages of the emulsifier (X) and oil (Y) are such that the weight percentage of the oil is 4.0%≦Y≦6.0% and the weight percentage of the emulsifier is 0.2%≦X≦1.5%, the oil splatter evaluation and the baked finish evaluation will both be approximately "3" or "4" ("2" also appears), and when the weight percentage of the oil is 8.0% and the weight percentage of the emulsifier is 1.0%≦X≦3.0%, the oil splatter evaluation and the baked finish evaluation will both be "3" or "4". However, judging overall, it was found that the lower limit of the optimal range of the weight percentage of grain flour relative to the total weight of the batter liquid is desirably 1.0% as in embodiment 2.

[0167] <Reference form 2 Grain flour 15.0% by weight> <Reference form 2 overview>

[0168] In order to verify the upper limit of the optimal range of the weight percentage of grain flour relative to the total weight of the batter liquid described in the above-mentioned embodiments 1-1, 1-2, 1-3 and 2, a batter liquid for use in dim sum according to a reference embodiment was prepared.

[0169] <Reference form 2> <Reference Form 2: Description of Configuration> <Reference form 2 Grain flour 15.0% by weight fixed> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters>

[0170] The batter liquid used in the dim sum dishes of this reference form 2 is composed such that, when the weight percentage of oil is Y and the weight percentage of emulsifier is X relative to the total weight of the liquid, the weight percentage of emulsifier is in the range of 0.2%≦X≦3.0%, the weight percentage of oil is in the range of 4.0%≦Y≦16.0%, and the weight percentage of grain flour is 15.0%. <Reference Form 2 Experimental Procedure: Experiment to Determine the Relationship between Batter Liquid Composition and Oil Splash>

[0171] In the present embodiment, too, experiments were carried out in the same environment as in the previous embodiments 1-1, 1-2, 1-3 and 2, and evaluations of oil splash and cooked finish were carried out.

[0172] <Reference Form 2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Fixed at 15.0% by weight of grain flour> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters>

[0173] In this reference form 2, two types of batter were prepared: one containing 15.0% by weight grain flour, 0.1% by weight thickener, 4.0% by weight vegetable oil, and 0.2% by weight emulsifier; and the other containing 28.0% by weight vegetable oil and 3.0% by weight emulsifier.

[0174] <Reference Form 2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Fixed at 15.0% by weight of grain flour> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 15.0% fixed by weight, vegetable oil 4.0% fixed by weight, emulsifier 0.2% by weight> <Oil splash evaluation>

[0175] In the case of "4.0% vegetable oil by weight, 0.2% emulsifier by weight," slight traces of oil on the copy paper were observed, as shown in Figure 39A, and the oil splatter was rated as "4," which was appropriate. However, the image of the experimental frozen dumplings after cooking in Figure 39A indicated that the finished product was rated as "1," which was inappropriate. Figure 39B shows the oil splatter in the case of rating "4," which included 0.2% emulsifier by weight.

[0176] <Reference Form 2 Experiment: Determine the relationship between batter liquid composition and oil splash amount> <Batter liquid composition: Fixed at 15.0% by weight of grain flour> <The weight percent of oil and the weight percent of emulsifier in the total weight of the batter are used as parameters> <Grain flour 15.0% fixed by weight, vegetable oil 28.0% fixed by weight, emulsifier 3.0% by weight> <Oil splash evaluation>

[0177] In the case of "vegetable oil 28.0% by weight, emulsifier 3.0% by weight," slight traces of oil were observed on the copy paper as shown in Figure 40A, but the oil splatter was rated as appropriate at "4." Figure 40B shows the oil splatter condition in the case of rating "4," which includes 3.0% by weight of emulsifier. <Baked product evaluation>

[0178] In this case, the finished product was rated an appropriate rating of "4" based on the image of the experimental frozen dumplings after cooking in Figure 40A.

[0179] From the above results, when the amount of grain flour exceeds 15.0% by weight, and when the vegetable oil is 28.0% by weight and the emulsifier is 3.0% by weight, the oil splash evaluation and baked finish evaluation both become "4". However, judging overall, it was found that the upper limit of the optimal range of the weight percentage of grain flour relative to the total weight of the batter is desirably 12.0% as in embodiment 3. [Explanation of symbols]

[0180] 0500 Frying pan 0501 Copy paper

Claims

[Claim 1] When the weight percentage of either rapeseed oil or salad oil is Y, the weight percentage of the emulsifier is X, and the weight percentage of the grain flour is Z, based on the total weight of the batter liquid, The weight percent of the oil is in the range of 4.0%≦Y≦16.0%, the weight percent of the emulsifier is in the range of 0.2%≦X≦3.0%, and the weight percent of the flour is in the range of 2.0%<Z≦12.0%, and X and Y are in the range of The range satisfies the following formula B (however, when the grain flour weight % Z is 5.0%, the oil weight % Y is 10.0%, and the emulsifier weight % X is 1.0%, when the grain flour weight % Z is 5.0%, the oil weight % Y is 5.0%, and the emulsifier weight % X is 0.5%, when the grain flour weight % Z is 8.0%, the oil weight % Y is 10.0%, and the emulsifier weight % X is 2.0%, when the grain flour weight % Z is 8.0%, the oil weight % Y is 15.0%, and the emulsifier weight % X is 2.0%, when the grain flour weight % Z is 9.0%, the oil weight % Y is 10.0%, and the emulsifier weight % X is 1.0%, and ... Frozen dim sum for cooking without a lid, in which batter liquid for forming wings is applied in a frozen state to the surface of the dim sum to be directly heated in a cooking utensil) except for the following cases: %X is 1.0%, %Z by weight of grain flour is 11.0%, %Y by weight of oil is 10.0%, %X by weight of emulsifier is 1.0%, %Z by weight of grain flour is 10.0% and %(Y+X) by weight of an oil and fat composition containing oil and emulsifier in a ratio of 94:6 is 10.0%, and %Z by weight of grain flour is 10.0% and %(Y+X) by weight of an oil and fat composition containing oil and emulsifier in a ratio of 9:1 is 10.0%. Formula B Y≦9.0X+4.0%

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