Packaged and shipped frozen dim sum ready to be cooked

Abstract

SOLUTION: A dim sum has a filling containing a gel containing an edible gel-derived material, the gelling agent being 1.5% or more and 35.0% or less by weight relative to the gel, with the remainder being seasoning and water, and the gelling agent is powdered gelatin. The weight percentage of the edible gel-derived material in the filling is 10% or more and 80% or less by weight.EFFECT: In a mass production process, a shape of the jelly-like substance does not inadvertently collapse or deform, and in the heating process, the edible gel-derived substance in the jelly-like substance liquefies and permeates the entire filling, giving the filling an even juiciness in every part, so that the person eating it can feel a sufficient juiciness.SELECTED DRAWING: Figure 6

Description

[Technical Field]

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

[0002] The dim sum, such as gyoza, is widely accepted by consumers and is a popular food both at home and when eating out. Such gyoza are made by wrapping a filling made from a mixture of ingredients such as ground meat, seafood, and vegetables in a skin, and the juiciness of the filling heated during various cooking methods such as boiling, baking, and steaming significantly affects the overall texture of the gyoza.

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

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

[0005] However, in the gyoza described in Patent Document 1, the dietary fiber cellulose contained in the jelly-like seasoning mixed into the filling, along with the seasoning and gelling agent, is itself tasteless, potentially diluting the flavor of the filling. Furthermore, when producing gyoza through a mass production process, artificial processed cellulose must be used. However, unlike natural cellulose, processed cellulose's effects on the human body are largely unknown. Although the Ministry of Health, Labor and Welfare has tentatively recognized its safety, with the recent trend toward health consciousness, even if the Ministry of Health, Labor and Welfare has certified its safety, consumers tend to avoid it if there are many unknowns about its properties. Furthermore, there have been cases where the Ministry of Health, Labor and Welfare's views have conflicted with those of the World Health Organization (WHO), making health-conscious consumers skeptical. Furthermore, cellulose tends to cause jelly-like materials containing it to crumble easily, making it difficult to use as a material in mass production. Furthermore, when a heating process is involved in mass production, it is difficult for cellulose to penetrate evenly throughout the filling of gyoza and other foods, resulting in partial clumping.

[0006] The present invention was made to solve the above-mentioned problems of the prior art, and involves producing dim sum such as dumplings by mixing a jelly-like substance into the filling, which is relatively resistant to deformation even in mass production and permeates the entire filling during the heating process. The present invention then discovered an optimal composition range for the jelly-like substance (referred to as an "edible gel-derived substance" in the present invention) that achieves the above-mentioned effects and allows the consumer to perceive a sufficiently juicy texture. Within this composition range, the jelly-like substance does not unintentionally collapse or deform during mass production, and when heated, the jelly-like substance liquefies and permeates the entire filling, resulting in dim sum with a uniform juiciness in each part of the filling. [Means for solving the problem]

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

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

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

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

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

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

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

[0014] Dim sum with a filling containing the gel of the present invention does not lose its shape or otherwise deform in the mass production process, and the jelly-like edible gel-derived material liquefies during the heating process and permeates the entire filling, so that the filling has a uniform juiciness in all parts, resulting in the extremely excellent effect of allowing the person eating it to fully experience the juiciness. [Brief explanation of the drawings]

[0015] [Figure 1A] FIG. 2 is a schematic diagram showing the heating and kneading process in a kneading device during the production of an edible gel-derived material for dim sum having a filling containing the gel according to the first embodiment of the present invention. [Figure 1B] 1 is a schematic diagram showing the state of dilution and cooling by a kneading device during the production of an edible gel-derived material for dim sum having a filling containing the gel according to embodiment 1 of the present invention. FIG. [Figure 1C] FIG. 2 is a schematic diagram showing the cooling status using a vacuum cooler during the production of an edible gel-derived product for dim sum having a filling containing the gel according to the first embodiment of the present invention. [Figure 2A] 1 is a schematic diagram showing a state in which a filling containing a gel is kneaded by a kneading device during production of dim sum having a filling containing a gel according to the first embodiment of the present invention. [Figure 2B] 1 is a schematic diagram showing a filling procedure during the production of dim sum having a filling containing a gel according to the first embodiment of the present invention. FIG. [Figure 3] 2B is a schematic diagram showing the penetration of water and a substance derived from an edible gel into the bean paste during kneading in FIG. 2A. FIG. [Figure 4] FIG. 1 is a schematic diagram showing the penetration of water and edible gel-derived substances into the filling during heating and cooking of dim sum after filling. [Figure 5] FIG. 1 is a schematic diagram comparing the penetration of a paste containing only cellulose during cooking with that containing only gel during cooking. [Figure 6]FIG. 2 is a diagram showing the results of physical property evaluation and sensory evaluation of dim sum having a filling containing a gel according to the first embodiment of the present invention. [Figure 7] 10 is a flowchart showing the steps for producing frozen dumplings in embodiment 2 of the present invention. [Figure 8] FIG. 10 is a system configuration diagram of a frozen dumpling production line in embodiment 2 of the present invention. DETAILED DESCRIPTION OF THE INVENTION

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

[0017] Dim sum having a filling containing the gel according to the present invention is produced by wrapping a filling in a dough mainly made of grain flour such as wheat flour, and examples thereof include gyoza, shumai, meat buns, etc., which are cooked by various methods such as boiling, baking, and steaming before eating. Furthermore, the dim sum having a filling containing the gel according to the present invention may be eaten immediately after cooking, or may be refrigerated or frozen and then reheated before eating. Furthermore, the dim sum to be refrigerated or frozen may be cooked by boiling, steaming, or the like before refrigerating or freezing. The effect of the gelling agent of the present invention will now be described. A gel containing the seasoning is prepared by dissolving the gelling agent and seasoning in water. The gel containing the seasoning has a higher molar concentration than the ingredient component solution containing the ingredient components dissolved in water, which is typically mixed with the ingredients to be kneaded. Therefore, the ingredient component solution penetrates the ingredients and dough first, while the gel or gel solution is less likely to penetrate them. In general, in fillings that do not use a gel, the ingredient component solution penetrates the ingredients and dough as described above, resulting in a less juicy filling when eaten than the juiciness observed during the kneading process. Therefore, even if the total weight percentage of water added to the gel and the kneaded ingredients is the same, the moisture contained in the gel or gel-derived components (the gel is heated and no longer recognizable as a solid) contributes to a perceived juicier texture when eaten in the mouth after cooking compared to conventional fillings. When the ingredients are mixed with gel and the heating process is carried out, a thick gel-derived substance is produced even when the gel-derived substance and the ingredient component solution are mixed and heated. This thick gel-derived substance does not easily soak into the ingredients in the filling or the dough. This is the effect that occurs when a gel is used to make a filling for dim sum. <Embodiment 1 corresponds mainly to claims 1, 2, 3, and 7>

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

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

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

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

[0022] <<Content of gelling agent in edible gel-derived substance, mainly corresponds to claims 1, 2, 3, and 7>> The edible gel-derived material does not lose its shape or undergo any other deformation in the jelly-like form during mass production, contains a gelling agent in an amount that liquefies during the heating process and permeates the entire bean paste, and contains a gelling agent in an amount that allows the person eating it to feel a sufficient juiciness. In other words, we have found the optimal gelling agent content that allows the consumer to feel a sufficient juiciness while still maintaining these physical characteristics, and in this embodiment, the edible gel-derived material contains 1.5 to 35.0 wt. % of gelling agent.

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

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

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

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

[0027] <<Filling containing an edible gel-derived substance, mainly corresponding to claims 1, 2, 3, and 7>> The filling, or "anko," can be made from one or more finely chopped ingredients such as meat (pork, chicken, beef, venison, horse meat, lamb, etc.), seafood (fish paste, crab meat, shrimp meat, shellfish, etc.), vegetables (onion, chive, bamboo shoot, Chinese cabbage, garlic, cabbage, ginger, chive, leek, carrot, green pepper, pickled mustard greens, shiitake mushroom, matsutake mushroom, spinach, bean sprouts, potato, chorizo, etc.), or fruits, or various spices (asafoetida (hing), ajowan, anise, allspice (baekjiao pepper, sanxiangzi), oregano (flower mint), Japanese pepper (zansho), etc.) (Peppermint, Sichuan pepper), cardamom (Ilaichi), curry leaves (Peppermint, Kali Patta), caraway (Anise), cumin (Jeera, Cuman), green pepper (Peppermint), cloves (Clove, Long), pepper (Pepper, Kali Mirch, Safeda Mirch), coriander (Dhaniya, Coriander, Coriander, Cilantro), saffron (Kesar, Safflower), Japanese pepper (Zanthoxylum piperitum), perilla (Shiso), cinnamon (Cinnamon, Dalchini), ginger (Zingiber officinale), star anise (Star anise, Anise), sage, thyme, turmeric (Haldi), Polygonum officinalis (Polygonum sieboldii), water pepper), tarragon (estragon), dill (dill), chili pepper, chili pepper (chili, red pepper, lal mirch), nutmeg (nutmeg, mace, jaiphal, jabitori), vanilla, jalapeno, paprika (sweet pepper), fenugreek (methi), fennel (fennel, anise, saum), black cumin (karo jire), horseradish ( Examples of such herbs include a mixture of one or more of the following: wasabi, mint, poppy seeds (cassava), marjoram (majorana, sweet marjoram, oregano), mustard (kalash, rai, mustard seed), myoga (myoga), rakkyo (rakkyo), radish (daikon radish), rosemary, bay leaves (bay leaves, tej patta), and wasabi (wasabi). An example of a recipe for dumplings in this embodiment is a combination of chicken, pork, vegetables (cabbage, garlic, ginger, Chinese cabbage), sesame oil, and seasonings.

[0028] <<The proportion of edible gel-derived substances in the bean paste, which mainly corresponds to claims 1, 2, 3, and 7>> The proportion of the "edible gel-derived substance" in the filling is adjusted as appropriate depending on the type of dim sum and the taste of the seasoning contained in the edible gel-derived substance. For example, if the dim sum is dumplings, it is preferably 10% by weight or more and 15% by weight or less. This is because if the proportion of the edible gel-derived substance in the filling is less than 10% by weight, the taste of the seasoning is difficult to detect, while if it exceeds 15% by weight, the formability of the dim sum, such as dumplings, is reduced. Furthermore, for example, if the dim sum is xiaolongbao, it is preferably 10% by weight or more and 80% by weight or less of the "edible gel-derived substance" in the filling.

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

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

[0031] <<Behavior of substances derived from edible gels in gyoza (dim sum) filling>> In the kneading step shown in FIG. 2A, as shown in FIG. 3, the water added to the kneading device seeps into the bean paste, but the edible gel-derived substance hardly seeps into the bean paste. On the other hand, before and during cooking at room temperature for raw gyoza prepared as shown in Figure 2B, as shown in Figure 4, the filling contains both the non-edible gel-derived liquid (water containing some of the ingredients in the kneaded filling) and the softened or partially liquefied edible gel-derived material, both of which are not mixed. While some of these two components are mixed, the edible gel-derived material is generally in a gel state until heated, so even after heating begins, only a partial mixture of the two components is present. Furthermore, since the concentration (more precisely, the molar concentration) of the liquefied edible gel-derived material can be made higher than the non-edible gel-derived liquid upon heating, the penetration rate of the latter into the ingredients and dough can be reduced compared to the former. In other words, the opportunity for the edible gel-derived water to penetrate the ingredients and dough can be reduced compared to the total water content of the filling.

[0032] That is, in dim sum with a filling that does not contain an edible gel-derived substance, the ingredient component dissolving liquid permeates the ingredients and dough as described above, and the juiciness of the filling when the dim sum is eaten after cooking is less than the juiciness observed during the production process when kneaded. Therefore, even if the total weight percent of water added to the gel and the kneaded ingredients is the same, the water contained in the edible gel-derived substance or the water contained in the edible gel-derived substance that has broken down into particles (the gel is heated and is no longer recognizable as an individual substance) contributes to making the dim sum with such a filling perceived as juicy when eaten after cooking, compared to dim sum with a filling that does not contain a conventional edible gel-derived substance.

[0033] <<About bean paste containing only cellulose or cellulose and a gelling agent>> Here, when comparing the penetration of cellulose alone, without a gelling agent, into the paste during cooking with the penetration of cellulose alone, such as the edible gel-derived substance described above, as shown in Figure 5, when cellulose alone is contained in the paste, the cellulose spreads over a narrow range during cooking, whereas when gel alone is contained in the paste, the gel spreads over a wider range during cooking. That is, to achieve the same penetration of cellulose or gel into the paste, the former cellulose requires a longer heating time due to its narrower range of spread during cooking, resulting in more penetration into the skin and a less juicy texture, whereas the latter gel requires a shorter heating time due to its wider range of spread during cooking, resulting in less penetration into the skin and a more juicy texture. <Embodiment 1: Production of a substance derived from an edible gel for verification (mainly corresponds to claims 1, 2, 3, and 7)>

[0034] <Production of edible gel derivatives for verification> The edible gel-derived materials for verification according to the examples and comparative examples were produced using the blending ratios shown in FIG. That is, as described above, the powdered gelatin as a gelling agent and the pork extract seasoning as a seasoning were placed in a kneading device and stirred for about 1 minute. Then, water for heating was added and heated to a temperature at which the powdered gelatin dissolves (about 90°C) until it was fully dissolved. After that, the mixture was stirred again for about 1 minute, and cold water was added to dilute and cool to a predetermined temperature (about 60°C). The mixture was then cooled to 25-35°C in a vacuum cooler and solidified into a jelly, yielding the edible gel-derived products of Examples 1-4 and Comparative Examples 1 and 2. The blending ratios of the powdered gelatin and other ingredients in Examples 1-4 and Comparative Examples 1 and 2 were as follows: Example 1: Powdered gelatin 1.5% by weight, pork extract seasoning 1.9% by weight, water for heating and dilution 96.6% by weight Example 2: Powdered gelatin 2.0% by weight, pork extract seasoning 1.9% by weight, water for heating and dilution 96.1% by weight Example 3: Powdered gelatin 15.0% by weight, pork extract seasoning 1.7% by weight, water for heating and dilution 83.3% by weight Example 4: Powdered gelatin 35.0% by weight, pork extract seasoning 1.3% by weight, water for heating and dilution 63.7% by weight Comparative Example 1: Powdered gelatin 1.0% by weight, pork extract seasoning 1.9% by weight, water for heating and dilution 97.1% by weight Comparative Example 2: Powdered gelatin 40.0% by weight, pork extract seasoning 1.2% by weight, water for heating and dilution 58.8% by weight A kneading device (400 L, spherical kneader 400NQ model (manufactured by Shinagawa Kogyosho)) was used to heat and stir the water, powdered gelatin, and pork extract seasoning, while a vacuum cooler FCG-100CAN model (manufactured by Shinagawa Kogyosho) was used to solidify the edible gel-derived material into a jelly-like substance. <Embodiment 1: Manufacturing of dumplings (dim sum) with gel-containing filling (mainly corresponds to claims 1, 2, 3, and 7)>

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

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

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

[0038] <Verification: Water-releasing evaluation> The "separation evaluation" is an evaluation to determine whether or not water contained in the filling leaks out from the dumplings formed using a dumpling forming device, and in this test, no water leaked out from any of the dumplings. Therefore, in Figure 6, the "separation evaluation" for the edible gel-derived products of Examples 1 to 4 and Comparative Example 1 is also shown as "◯", which means "pass".

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

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

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

[0042] As shown in Figure 6, the dumplings in Example 1, whose filling contains edible gel-derived materials at a blend ratio of 1.5 wt% powdered gelatin, 1.9 wt% pork extract seasoning, and 96.6 wt% water for heating and dilution; the dumplings in Example 2, whose filling contains edible gel-derived materials at a blend ratio of 2.0 wt% powdered gelatin, 1.9 wt% pork extract seasoning, and 96.1 wt% water for heating and dilution; the dumplings in Example 3, whose filling contains edible gel-derived materials at a blend ratio of 15.0 wt% powdered gelatin, 1.7 wt% pork extract seasoning, and 83.3 wt% water for heating and dilution; and the dumplings in Example 4, whose filling contains edible gel-derived materials at a blend ratio of 35.0 wt% powdered gelatin, 1.3 wt% pork extract seasoning, and 63.7 wt% water for heating and dilution, all achieved a "pass" in the sensory evaluation category for juiciness. On the other hand, in the case of the dumplings in Comparative Example 1, which contain an edible gel-derived material in the filling with a blend ratio of 1.0 wt% powdered gelatin, 1.9 wt% pork extract seasoning, and 97.1 wt% water for heating and dilution, it is found that the sensory evaluation item of juiciness was ``failed.'' In addition, since the average values ​​of the sensory evaluations by the panelists in Examples 1 to 4 increased linearly from "3.3" to "3.9," the sensory evaluation was omitted for the dumplings containing edible gel-derived materials in the filling at the blending ratios between Examples 2 and 3, and between Examples 3 and 4. <Embodiment 1: Gyoza with a filling containing gel. Effect: Mainly corresponds to claims 1, 2, 3, and 7>

[0043] Therefore, according to the first embodiment, the shape of the jelly-like edible gel-derived material does not accidentally lose its shape or become deformed during the mass production process, and the jelly-like edible gel-derived material liquefies during the heating process and permeates the entire bean paste, so that the bean paste has a uniform juiciness in all parts, resulting in an excellent effect in that the consumer can feel a sufficient juiciness. <Embodiment 2 corresponds mainly to claims 4, 5, and 6>

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

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

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

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

[0048] <Production line for frozen dumplings with gel-containing filling> The frozen gyoza production line (production device) of this embodiment will be described below. As shown in Figure 8, a frozen gyoza production line (production device) equipped with multiple conveyor rollers is equipped with a filling supply device 0801 that supplies filling, which is the gyoza filling, and a wrapper supply device 0802 that supplies gyoza wrappers. The filling supplied by the filling supply device 0801 is placed on the wrapper supplied by the wrapper supply device 0802, and then the wrapper is molded by the molding device 0803 to continuously produce raw gyoza. The filling time in this gyoza molding device, during which the filling is encased in the wrapper and molded into gyoza, is preferably set to a time that does not require concern about the evaporation of moisture contained in the wrapper. The gyoza are then transported to a boiling bath 0804 (or steaming device), which is a gel-liquid heating means for the heating process, and are boiled or steamed at a predetermined temperature for a predetermined time (e.g., 5 to 10 minutes at 93 to 99°C). In this boiling tank 0804 (or steaming device), the paste is heated to a temperature above which the edible gel-derived substances in the paste become liquid, so the jelly-like edible gel-derived substances liquefy and permeate the entire paste, resulting in the paste having a juicy consistency. However, when observed microscopically, the liquid portion derived from the edible gel and the liquid portion derived from the non-edible gel do not completely overlap, and there are areas of different shades of color in both areas.

[0049] After passing through the boiling tank 0804 (or steaming device), the cooked gyoza are transported to a quick-freezing device (tunnel freezer, etc.) 0805 where they are frozen, then packaged in a packaging device 0806 and packed into boxes in predetermined units in a packing device 0807, and the packed boxes are stored in a freezer until they are shipped.

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

[0051] In the case of frozen dumplings having a filling containing the gel according to the second embodiment, it is possible to set a relatively long expiration date. In addition, in the manufacturing process, uncooked dumplings are heated to turn them into cooked dumplings, so that the jelly-like edible gel-derived material liquefies and the filling has a uniform juiciness in each part, thereby providing the excellent effect of allowing the eater to fully feel the juiciness. [Explanation of symbols]

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

Claims

1. A packaged frozen dim sum for cooking by heating is shipped, which has a filling containing an edible gel-derived substance, in which the weight percentage of the gelling agent constituting the original edible gel is 1.5% or more and 35.0% or less (excluding cases in which the weight percentage of the gelling agent is 3.5% by weight, 1.7% by weight, 5.0% by weight, and 3.0% by weight), with the remainder being seasonings and water.

2. 2. The packaged and shipped frozen dim sum for cooking by heating, as described in claim 1, wherein the weight percentage of the edible gel-derived material in the filling is 10% or more and 80% or less (excluding cases where the weight percentage of the edible gel-derived material in the filling is 39% by weight, 36% by weight, 40% by weight, 43% by weight, 48% by weight, and 53% by weight).

3. 3. The packaged and shipped frozen dim sum for cooking by heating according to claim 1 or 2, wherein the gelling agent is powdered gelatin.

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