Dumpling wing forming agent

Abstract

The purpose of the present invention is to provide an agent for forming crispy wings on Gyoza dumplings, with which it is possible to make winged Gyoza dumplings having widely-spread wings with minimum unevenness in state of cooking on fried surfaces and wings and with unlikelihood of leaving uncooked areas.　The present invention pertains to an agent that is used for forming crispy wings on Gyoza dumplings and that has a pH of 8.3 or higher.

Description

[Technical Field]

[0001] The present invention relates to a gyoza wing forming agent. The present invention also relates to a frozen gyoza and a method for producing the same. The present invention further relates to a method for producing gyoza with wings and a method for improving the spread of the wings of gyoza with wings. [Background technology]

[0002] Gyoza is one of the most popular side dishes among consumers, and a common cooking method for pan-fried gyoza is to heat (steam or otherwise) them in a frying pan or gyoza grill to make pan-fried gyoza. Some pan-fried gyoza have "wings" (also called "burrs") formed on the pan-fried surface or its periphery (gyoza with wings), and a method for producing such pan-fried gyoza has been proposed in the past, in which a wing base (e.g., batter liquid) is applied to the bottom of the gyoza in advance, and the gyoza is then heated to form wings on the pan-fried gyoza.

[0003] For example, a frozen dumpling (Patent Document 1) has been reported in which an unheated dumpling wing forming agent containing water, grain flour, oil, and an emulsifier is combined with a cooked dumpling and then frozen. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2019 / 021348 Summary of the Invention [Problem to be solved by the invention]

[0005] Dumplings with wings are required to have large, attractive wings (wings that spread widely), to prevent uneven cooking of the wings and the baking surface, and to prevent the occurrence of uncooked wing material. The frozen dumplings described in Patent Document 1 have problems such as the occurrence of uncooked parts of the dumpling wing-forming agent after heating to form the wings, and therefore it was an extremely difficult task to provide a dumpling wing-forming agent that can simultaneously achieve wings that spread widely (have large wings), prevent uneven cooking of the wings and the baking surface, and prevent the occurrence of uncooked parts.

[0006] The present invention has been made in consideration of the above-mentioned circumstances, and the problem it aims to solve is to provide a dumpling wing forming agent that allows the wings of dumplings to spread widely and can reduce uneven cooking of the wings and the grilled surface, as well as remaining uncooked. [Means for solving the problem]

[0007] As a result of intensive research to solve the above-mentioned problems, the inventors discovered that by adjusting the gyoza wing forming agent, which is the base of gyoza wings, to a specific pH, the wings of the gyoza wings obtained by attaching the gyoza wing forming agent to the surface of the gyoza and heating it can be made to spread widely, and uneven cooking of the wings and grilled surface, as well as unbaked gyoza wing forming agent, can be reduced.After further research, they were able to complete the present invention. That is, the present invention is as follows.

[0008] [1] A dumpling wing forming agent with a pH of 8.3 or higher. [2] The gyoza wing forming agent according to [1], having a pH of 9 or higher. [3] The gyoza wing forming agent according to [1] or [2], having a pH of 14 or less. [4] Water, and At least one selected from starches and cereal flours The gyoza wing forming agent according to any one of [1] to [3], which contains: [5] The gyoza wing forming agent according to [4], further containing oil and an emulsifier. [6] The dumpling wing forming agent according to any one of [1] to [5], which is to be attached to the surface of dumplings in an amount of 2.5 to 35 parts by weight per 100 parts by weight of dumplings. [7] A food set for making gyoza with wings, which combines at least the gyoza wing forming agent according to any one of [1] to [6] with gyoza. [8] Frozen dumplings to which a dumpling wing forming agent having a pH of 8.3 or higher is attached in a frozen state. [9] Frozen dumplings according to [8], wherein the pH of the dumpling wing forming agent is 9 or higher.

[10] Frozen dumplings according to [8] or [9], wherein the pH of the dumpling wing forming agent is 14 or less.

[11] Dumpling wing forming agent Water, and At least one selected from starches and cereal flours The frozen dumplings according to any one of [8] to

[10] , which contain:

[12] The frozen dumplings according to

[11] , wherein the dumpling wing forming agent further contains oil and an emulsifier.

[13] Frozen dumplings according to any one of [8] to

[12] , wherein the amount of the dumpling wing forming agent attached is 2.5 to 35 parts by weight per 100 parts by weight of the dumplings.

[14] A method for producing frozen dumplings, comprising attaching a dumpling wing forming agent having a pH of 8.3 or higher in a frozen state.

[15] A method for producing dumplings with wings, comprising heating frozen dumplings to which a dumpling wing-forming agent having a pH of 8.3 or higher is attached in a frozen state.

[16] A method for producing dumplings with wings, comprising applying a dumpling wing-forming agent having a pH of 8.3 or higher to the surface and heating the resulting dumplings.

[17] The method of any one of

[14] to

[16] , wherein the pH of the gyoza wing forming agent is 9 or higher.

[18] The method of any one of

[14] to

[17] , wherein the pH of the gyoza wing forming agent is 14 or less.

[19] Dumpling wing forming agent, Water, and At least one selected from starches and cereal flours The method for producing a semiconductor device according to any one of

[14] to

[18] , comprising:

[20] The manufacturing method described in

[19] , wherein the gyoza wing forming agent further contains oil and an emulsifier.

[21] The manufacturing method according to any one of

[14] to

[20] , wherein the amount of the gyoza wing-forming agent attached is 2.5 to 35 parts by weight per 100 parts by weight of the gyoza.

[22] Adjusting the pH of the dumpling wing forming agent to 8.3 or more; and The method for improving the spread of the wings of a dumpling with wings comprises attaching the dumpling wing-forming agent to the surface of the dumpling and heating it.

[23] The method for improving the dumpling wing shape described in

[22] , wherein the pH of the dumpling wing forming agent is 9 or higher.

[24] The method for improving the dumpling wing shape described in

[22] or

[23] , wherein the pH of the dumpling wing forming agent is 14 or less.

[25] Dumpling wing forming agent, Water, and At least one selected from starches and cereal flours The improved method according to any one of

[22] to

[24] , comprising:

[26] The improved method described in

[25] , wherein the dumpling wing forming agent further contains oil and an emulsifier.

[27] The method for improving the dumpling wing shape according to any one of

[22] to

[26] , wherein the amount of the dumpling wing forming agent applied is 2.5 to 35 parts by weight per 100 parts by weight of the dumplings. [Effects of the Invention]

[0009] According to the present invention, a dumpling wing forming agent can be provided that allows the wings of dumplings to spread widely and prevents uneven cooking of the wings and the grilled surface, as well as remaining uncooked. Furthermore, according to the present invention, frozen dumplings with wings can be provided in which the wings spread widely and uneven cooking of the wings and the grilled surface, as well as uncooked dumpling wing forming agent, can be suppressed. Furthermore, the present invention can provide dumplings with wings and a method for producing the same, which have large, attractive wings and which reduce unevenness in the wings and grilled surface, as well as residual unbaked dumpling wing forming agent. [Brief explanation of the drawings]

[0010] [Figure 1] This is a photograph of a typical example of a gyoza with wings that can be evaluated as "good" based on the evaluation criteria for the spread of wings in Test Examples 1 to 6. The photograph was taken from above of the gyoza with wings on a grill. [Figure 2] This is a photograph of a typical example of a gyoza with wings that can be evaluated as "△" based on the evaluation criteria for the spread of wings in Test Examples 1 to 6. The photograph was taken from above of the gyoza with wings on a grill. [Figure 3] This is a photograph of a typical example of a gyoza with wings that would be rated as "X" based on the evaluation criteria for the spread of wings in Test Examples 1 to 6. The photograph was taken from above of the gyoza with wings on a grill. [Figure 4] This is a photograph of a typical example of a gyoza with wings that can be evaluated as "good" based on the evaluation criteria for uneven cooking of the wings and the grilled surface in Test Examples 1 to 6. The photograph was taken of the bottom surface (cooked surface, wings) of a gyoza with wings that had been transferred to a container. [Figure 5] This is a photograph of a typical example of a gyoza with wings that can be evaluated as "△" based on the evaluation criteria for uneven cooking of the wings and cooking surface in Test Examples 1 to 6. The photograph was taken of the bottom surface (cooking surface, wings) of a gyoza with wings that had been transferred to a container. [Figure 6] This is a photograph of a typical example of a gyoza with wings that would be rated as "X" based on the evaluation criteria for uneven cooking of the wings and cooking surface in Test Examples 1 to 6. The photograph was taken of the bottom surface (cooking surface, wings) of a gyoza with wings that had been transferred to a container. [Figure 7] This is a photograph of a typical example of a fried dumpling that can be evaluated as "good" based on the evaluation criteria for remaining batter in Test Examples 1 to 6. The photograph was taken from above of the fried dumpling on the baking pan. [Figure 8]This is a photograph of a typical example of a fried dumpling that can be evaluated as "△" based on the evaluation criteria for remaining batter in Test Examples 1 to 6. The photograph was taken from above of the fried dumpling on the baking pan. [Figure 9] This is a photograph of a typical example of a fried dumpling that would be rated "X" based on the evaluation criteria for remaining batter in Test Examples 1 to 6. The photograph was taken from above of the fried dumpling on the baking pan. DETAILED DESCRIPTION OF THE INVENTION

[0011] In the present invention, the "dumpling wing forming agent" refers to a composition that can form wings by adhering to the surface of a dumpling and heating (e.g., steaming, baking, etc.), i.e., the base for dumpling wings. The dumpling wing forming agent essentially contains water and at least one selected from starches and grain flour. In addition to water and at least one selected from starches and grain flour, the dumpling wing forming agent may optionally contain oil, emulsifier, seasoning, etc. In the present invention, the "wings" of a gyoza refer to the thin, crispy part formed on the grilled surface of the gyoza and its periphery, and are generally also called "burrs." Here, the "gyoza grilled surface" refers to the surface that is in contact with the grill used for heating (e.g., frying pan, gyoza grill, griddle, hot plate, etc.) or is placed close to the grill and heated so that browning (searing) is imparted by heating.

[0012] In the present invention, "gyoza" is not limited by its shape, production method, etc. and can broadly encompass anything generally referred to as gyoza, but typically refers to a food product that has at least a filling (a mixture of minced meat, vegetables, seasonings, etc.) and an outer skin that encases the filling (a dough made by adding water to wheat flour, etc., kneading it, and rolling it out thinly). In this specification, "gyoza" is a concept that broadly encompasses foods that have at least a filling and an outer skin that encases the filling, and includes, for example, xiaolongbao, shumai, chive buns, etc. In the present invention, "gyoza" may be uncooked gyoza with a filling simply wrapped in a skin, or may be uncooked gyoza that have been subjected to a heat treatment (e.g., steaming, baking, boiling, etc.), and the concept encompasses both. However, in the present invention, gyoza with a filling simply wrapped in a skin and uncooked will be referred to as "raw gyoza" for convenience, and gyoza that have been subjected to a heat treatment (cooking) and are suitable for eating will be referred to as "cooked gyoza" for convenience. Furthermore, "gyoza" in the present invention also encompasses refrigerated gyoza (chilled gyoza). The weight of each gyoza is not particularly limited, but is typically about 10 to 45 g.

[0013] One of the features of the agent for forming dumpling wings of the present invention (sometimes simply referred to as "the agent of the present invention" in this specification) is that it has a specific pH. Because the agent of the present invention has a specific pH, when the agent of the present invention is attached to the surface of a dumpling and the dumpling is heated in a cooking device (e.g., a frying pan, a dumpling cooker, a griddle, a hot plate, etc.), the cooked dumplings (dumplings with wings) after the formation of wings are obtained, and the wings spread widely, and unevenness in the cooking of the wings and the cooking surface, as well as unbaked remains of the agent for forming dumpling wings, are suppressed.

[0014] Specifically, the pH of the agent of the present invention at 25°C is preferably 8.3 or higher, more preferably 8.5 or higher, and is particularly preferably 9 or higher, as this can more effectively prevent uneven cooking of the wings and grilled surface of cooked dumplings (winged dumplings) after the wings have been formed, and prevent residual cooking of the dumpling wing-forming agent.The pH of the agent of the present invention at 25°C is also preferably 14 or lower, more preferably 13.5 or lower.

[0015] The method for measuring the pH of the agent of the present invention is not particularly limited, and it may be measured by a method known per se or a method equivalent thereto. For example, the pH of the agent of the present invention can be measured using a pH meter such as "TPX-999" manufactured by Toko Chemical Research Institute Co., Ltd.

[0016] The method for adjusting the pH of the agent of the present invention is not particularly limited, and the agent can be adjusted by a method known per se or a method similar thereto. For example, the agent can be adjusted to a predetermined pH by appropriately using alkaline water (e.g., alkaline electrolyzed water) as part or all of the water used in preparing the agent of the present invention. Here, "alkaline electrolyzed water" refers to an alkaline aqueous solution obtained on the cathode side when a small amount of an electrolyte (e.g., sodium chloride) is added to water and electrolyzed. The agent of the present invention can also be adjusted to a predetermined pH by adding an alkaline agent to the agent of the present invention. Therefore, the agent of the present invention may contain an alkaline agent.

[0017] The alkaline agent that can be used to adjust the pH of the agent of the present invention is not particularly limited as long as it is usable in foods, and examples thereof include carbonates (e.g., sodium carbonate, sodium bicarbonate, potassium carbonate, etc.), phosphates (e.g., disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, etc.), condensed phosphates (e.g., polyphosphates, metaphosphates, etc.), pyrophosphates (e.g., disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, etc.), hydroxides (e.g., potassium hydroxide, sodium hydroxide, calcium hydroxide, etc.), calcined calcium, basic amino acids (e.g., lysine, arginine, histidine, etc.), etc. These alkaline agents may be used alone or in combination of two or more.

[0018] When the pH of the agent of the present invention is adjusted by adding an alkaline agent (i.e., when the agent of the present invention contains an alkaline agent), the content of the alkaline agent in the agent of the present invention is not particularly limited as long as the agent of the present invention has a specific pH, but is usually 5% by weight or less, and preferably 3% by weight or less, relative to the agent of the present invention.

[0019] The agent of the present invention typically contains water and at least one selected from starches and cereal flour. The agent of the present invention may further contain oil in addition to water and at least one selected from starches and cereal flour.

[0020] Examples of water contained in the agent of the present invention include purified water such as distilled water and ion-exchanged water, tap water, and alkaline electrolyzed water, but are not limited to these, and any water suitable for use in food production can be used.

[0021] The water content in the agent of the present invention is preferably 20% by weight or more, more preferably 30% by weight or more, and particularly preferably 40% by weight or more, relative to the agent of the present invention. In one embodiment, the content is preferably 50% by weight or more, more preferably 55% by weight or more, and particularly preferably 60% by weight or more, relative to the agent of the present invention. Furthermore, the content is preferably 85% by weight or less, more preferably 80% by weight or less, and particularly preferably 75% by weight or less, relative to the agent of the present invention.

[0022] The agent of the present invention contains at least one selected from starches and cereal flour. Here, "cereal flour" refers to a powdery or granular food ingredient obtained by milling or pulverizing cereals.

[0023] The starches that can be contained in the agent of the present invention are not particularly limited, and examples thereof include starches such as non-glutinous rice starch, waxy rice starch, wheat starch, corn starch, waxy corn starch, tapioca starch, sago starch, mung bean starch, potato starch, and sweet potato starch, with non-glutinous rice starch and waxy rice starch being preferred. Furthermore, modified starches of these starches may also be used as starches. Here, "modified starch" refers to starch that has been subjected to at least one processing treatment selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment. Examples of chemically treated starches include acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenylsuccinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphated starch, phosphate cross-linked starch, etc. Examples of starches that have been subjected to physical treatments (including simple chemical treatments such as hydrolysis, such as acid treatment, alkali treatment, and bleaching treatment) include pregelatinized starch, heat-moisture treated starch, oil-processed starch, acid-treated starch, alkali-treated starch, bleached starch, etc. Examples of enzymatically treated starches include enzyme-treated starch, etc. The type of modified starch that can be used in the present invention is not particularly limited as long as it is edible, but starches that have been subjected to at least a chemical treatment or a physical treatment are preferred, with acetate starch, phosphate cross-linked starch, and acid-treated starch being particularly preferred. These modified starches may be those that have been subjected to one treatment selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment, or may be those that have been subjected to two or more treatments selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment.

[0024] The grain flour that can be contained in the agent of the present invention is not particularly limited, but examples include wheat flour, rice flour, corn flour, barley flour, buckwheat flour, potato flour, soybean flour, adzuki bean flour, barnyard millet flour, chestnut flour, and millet flour. Of these, rice flour is preferred because it has a low protein content and is easy to impart a crispy texture to the baked surface after heating.

[0025] The method for producing the starches and grain flour that can be contained in the agent of the present invention is not particularly limited, and those produced by a method known per se or a method equivalent thereto may be used. For example, grain flour can be produced by milling or pulverizing grains to form powder or granules. Commercially available starches and grain flours may be used, which is preferable because of their simplicity.

[0026] The content of at least one selected from starches and grain flour in the agent of the present invention is preferably 0.1% by weight or more, more preferably 0.5% by weight or more, even more preferably 1% by weight or more, and particularly preferably 3% by weight or more, relative to the agent of the present invention. Furthermore, this content is preferably 15% by weight or less, more preferably 10% by weight or less, and particularly preferably 8% by weight or less, relative to the agent of the present invention. Here, "the content of at least one selected from starches and grain flour" in the agent of the present invention refers to the content of either starches or grain flour when the agent of the present invention contains only one of them, or refers to the total content of both starches and grain flour when the agent of the present invention contains both.

[0027] The oil that can be contained in the agent of the present invention is not particularly limited as long as it is edible. Oils that do not have fluidity at room temperature are generally referred to as "fat," but the concept of oil in the present invention also includes fats. Specific examples of oils that can be contained in the composition of the present invention include vegetable oils such as canola oil, soybean oil, safflower oil (including high linoleic safflower oil), corn oil, rapeseed oil, sesame oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, rice bran oil, perilla oil, and grapeseed oil; and animal oils such as lard, beef tallow, chicken oil, mutton tallow, horse fat, fish oil, whale oil, and butter. Interesterified oils obtained by interesterifying these oils and hardened oils obtained by hydrogenating these oils can also be used. The oil that can be contained in the composition of the present invention may be refined (e.g., salad oil, etc.). The oil that can be contained in the composition of the present invention is preferably vegetable oil, more preferably canola oil, soybean oil, or rapeseed oil. These oils may be used alone or in combination of two or more.

[0028] The method for producing the oil that can be contained in the agent of the present invention is not particularly limited, and oils produced by a method known per se or a method equivalent thereto may be used. Commercially available oils may also be used, which is preferable because of their simplicity.

[0029] When the agent of the present invention contains oil, the content of oil in the agent of the present invention is preferably 10% by weight or more, more preferably 15% by weight or more, and particularly preferably 20% by weight or more, relative to the agent of the present invention. The content is preferably 40% by weight or less, more preferably 35% by weight or less, and particularly preferably 30% by weight or less, relative to the agent of the present invention.

[0030] The agent of the present invention may contain an emulsifier.The emulsifier that can be used in the present invention is not particularly limited as long as it is edible, and examples thereof include lecithin, enzymatically decomposed lecithin, sugar ester, monoglycerol, propylene glycol fatty acid ester, polyglycerin fatty acid ester, etc.These emulsifiers may be used alone or in combination of two or more.

[0031] The method for producing the emulsifier that can be contained in the agent of the present invention is not particularly limited, and one produced by a method known per se or a method equivalent thereto may be used. As the emulsifier, a commercially available product may be used, which is preferable because it is simple and convenient.

[0032] When the agent of the present invention contains an emulsifier, the content of the emulsifier in the agent of the present invention is not particularly limited as long as it can obtain an emulsifying effect, but is preferably 0.05% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 0.2% by weight or more, relative to the agent of the present invention. The content is also preferably 1.5% by weight or less, more preferably 1% by weight or less, and particularly preferably 0.8% by weight or less, relative to the agent of the present invention.

[0033] The agent of the present invention preferably further contains oil in addition to water and at least one selected from starches and grain flour. In this case, when the contents of "water," "at least one selected from starches and grain flour," and "oil" in the agent of the present invention are a, b, and c parts by weight, respectively, and the total of a, b, and c (= a + b + c) is 100 parts by weight, the ratio of a, b, and c (a:b:c) is preferably a (water) ):b (at least one selected from starches and cereal flours):c (oil) = 50-85:0.1-15:10-40, more preferably 50-85:0.5-15:10-40, even more preferably a:b:c = 55-80:1-10:15-35, still more preferably a:b:c = 60-75:1-10:20-35, and particularly preferably a:b:c = 60-75:3-8:20-35.

[0034] In addition to the above ingredients, the agent of the present invention may optionally contain ingredients that gyoza batter normally contains (e.g., seasonings, salts, sugars, amino acids, proteins, gums, cellulose, emulsifying aids, etc.), as long as the purpose of the present invention is not impaired.

[0035] The preparation method of the agent of the present invention is not particularly limited, and it can be prepared by a method known per se or a method similar thereto. For example, when the agent of the present invention contains water, starch or grain flour, and oil, it can be prepared by stirring these using a commercially available mixer or stirrer, adjusting the pH to a predetermined value, etc.

[0036] The agent of the present invention is preferably in a non-solid form at room temperature (25° C.). In the present invention, "non-solid" at room temperature (25° C.) means having fluidity at room temperature (25° C.), and examples of such forms include liquid, slurry, paste, etc.

[0037] The agent of the present invention, when heated to 90°C, maintained for 10 minutes, and then cooled to 50°C, typically has a viscosity of 0.1 to 5000 mPa·S as measured with a Brookfield viscometer. An example of a Brookfield digital viscometer that can be used to measure the viscosity of the agent of the present invention is the "LVDV-1+" digital viscometer manufactured by Brookfield.

[0038] The agent of the present invention may or may not be emulsified at room temperature (25°C). From the viewpoint of industrial production suitability, the agent of the present invention may be an emulsion at room temperature (25°C). The method for emulsifying the agent of the present invention is not particularly limited, and the emulsification can be carried out by a method known per se or a method equivalent thereto using a commercially available mixer / stirrer or the like.

[0039] The agent of the present invention may be preheated separately from the heating required to prepare the dumplings suitable for eating, or may be substantially unheated. When the agent of the present invention is preheated separately from the heating required to prepare the dumplings suitable for eating, examples of the heating method include steaming. The heating conditions (e.g., heating temperature, heating time, etc.) are not particularly limited and may be set appropriately depending on the heating method, etc. The heating temperature is usually 70 to 120°C, preferably 90 to 100°C, and the heating time is usually 1 to 30 minutes, preferably 5 to 10 minutes. As described below, the agent of the present invention can be applied to the surface of the dumplings and is heated together with the dumplings when the dumplings are heated to a suitable state for eating, forming wings on the cooked surface and its surrounding area of ​​the cooked dumplings. Therefore, when the agent of the present invention is preheated, the heating conditions (e.g., heating temperature, heating time, etc.) are preferably adjusted so as not to cause excessive evaporation of the moisture in the agent of the present invention, resulting in solidification, etc. In the present invention, the agent of the present invention being "substantially unheated" means that the agent of the present invention has not been heated at all, or has been subjected to a mild heat treatment to such an extent that the ingredients contained in the agent of the present invention (e.g., grain flour, etc.) are not thermally denatured.

[0040] The agent of the present invention may be provided as a batter.

[0041] The agent of the present invention can be used by adhering it to the surface of the dumplings. The method and manner of adhering the agent of the present invention to the surface of the dumplings are not particularly limited as long as wings are formed on the heated dumplings so that they are suitable for eating, but it is preferable to adhering it to at least the surface that will be the baking surface of the dumplings. The agent of the present invention may be adhered to the entire surface that will be the baking surface of the dumplings, or to a part of the surface that will be the baking surface. Furthermore, the agent of the present invention may be adhered not only to the surface that will be the baking surface of the dumplings, but also to a part that is continuous with the surface that will be the baking surface (for example, the side portion that connects to the bottom surface, etc.).

[0042] The gyoza to which the agent of the present invention can be applied is not particularly limited, and the shape, size, ingredients, composition, and amounts of the filling and outer skin (noodle sheet) of the gyoza may be appropriately determined depending on the desired gyoza. Furthermore, the methods for producing the filling and outer skin, and the method for wrapping the filling may be known per se or methods equivalent thereto. Commercially available fillings and outer skins may be used, or commercially available gyoza may be used.

[0043] In one embodiment, the dumplings to which the agent of the present invention can be attached may be raw dumplings, or in another embodiment, raw dumplings that have been heated to an extent that they are no longer suitable for eating.

[0044] The gyoza to which the agent of the present invention can be attached may be appropriately subjected to conventional treatment (for example, treatment to inactivate enzymes contained in the vegetables or other fillings).

[0045] The amount of the agent of the present invention to be applied to the dumplings is not particularly limited and can be adjusted according to the desired size and shape of the wings, but it is usually 2.5 to 35 parts by weight, preferably 4 to 32 parts by weight, and more preferably 8 to 31 parts by weight per 100 parts by weight of the dumplings.

[0046] The gyoza with the agent of the present invention attached to its surface may be heated (e.g., steamed, baked, etc.) in a baking pan as is until it is in a state suitable for eating. By heating the gyoza with the agent of the present invention attached to its surface until it is in a state suitable for eating, wings are formed on the baked surface of the gyoza and its surrounding area, and cooked gyoza with wings (also referred to as gyoza with wings in this specification) can be obtained. Therefore, the present invention also provides a method for producing dumplings with wings, which comprises adhering the agent of the present invention to the surface and heating the resulting dumplings.

[0047] The heating conditions (e.g., heating temperature, heating time, etc.) for gyoza with the agent of the present invention attached to the surface are not particularly limited and may be set appropriately depending on the heating method, etc., but the heating temperature is usually 80 to 300°C, preferably 90 to 250°C, and more preferably 90 to 120°C, and the heating time is usually 3 to 30 minutes, preferably 5 to 15 minutes.

[0048] The agent of the present invention can be attached to frozen dumplings in a frozen state. Therefore, the present invention also provides frozen dumplings to which the agent of the present invention is attached in a frozen state. In the present invention, the term "frozen dumplings" is a concept that encompasses frozen dumplings (the frozen product itself obtained by freezing raw dumplings or cooked dumplings), as well as frozen foods comprising frozen dumplings and frozen food ingredients (for example, frozen foods comprising frozen dumplings and food ingredients attached to the dumplings in a frozen state). Therefore, frozen dumplings to which the agent of the present invention is attached in a frozen state can also be said to be frozen foods comprising frozen dumplings and the agent of the present invention attached to the dumplings in a frozen state.

[0049] The method for adhering the agent of the present invention to frozen dumplings in a frozen state is not particularly limited, but for example, the agent of the present invention can be adhered to frozen dumplings in a frozen state by freezing dumplings with the agent of the present invention adhered to their surfaces before subjecting them to a heat treatment to make them suitable for eating. Alternatively, the agent of the present invention can also be adhered to frozen dumplings in a frozen state by freezing the dumplings without adhering them to the dumplings, and then adhering the resulting frozen agent of the present invention to the frozen dumplings.

[0050] Frozen gyoza to which the agent of the present invention has been applied in a frozen state may be heated (e.g., steamed, baked, etc.) in a baking oven without thawing to a state suitable for eating. By heating frozen gyoza to which the agent of the present invention has been applied in a frozen state to a state suitable for eating, wings can be formed on the baked surface of the gyoza and its peripheral area, etc., and gyoza with wings can be obtained. Therefore, the present invention also provides a method for producing dumplings with wings, which comprises heating frozen dumplings to which the agent of the present invention is attached in a frozen state.

[0051] The heating conditions (e.g., heating temperature, heating time, etc.) for frozen dumplings to which the agent of the present invention has been applied in a frozen state are not particularly limited and may be set appropriately depending on the heating method, etc., but the heating temperature is usually 80 to 300°C, preferably 90 to 250°C, and the heating time is usually 3 to 30 minutes, preferably 5 to 15 minutes.

[0052] Gyoza with the agent of the present invention attached to their surface, and frozen gyoza with the agent of the present invention attached in a frozen state, are heated (e.g., steamed, baked, etc.) using a grill (e.g., frying pan, gyoza grill, griddle, hot plate, etc.) until they are in a state suitable for eating, and in gyoza with wings formed (gyoza with wings), the wings spread out widely, and uneven baking of the wings and baking surface, as well as unbaked gyoza wing-forming agent, is reduced.

[0053] In the present invention, the degree of "spreading" of the wings of the dumplings with wings can be evaluated, for example, by a visual sensory evaluation by a specialist panel. In the present invention, "uneven browning" of the wings and grilled surface of gyoza with wings refers to the appearance of patches of uncooked areas (white spots) and darkly burnt areas on the wings and grilled surface, and the degree of this can be evaluated, for example, by visual sensory evaluation by a specialist panel. In the present invention, "residual remains" of the gyoza wing forming agent in gyoza with wings refers to the gyoza wing forming agent remaining on the surface of the gyoza without forming wings even after being heated to a state suitable for eating, and the extent of this can be evaluated, for example, by visual sensory evaluation by a specialist panel.

[0054] Dumplings with wings, obtained by heating dumplings having the agent of the present invention attached to their surfaces or frozen dumplings having the agent of the present invention attached in a frozen state in a baking oven to a state suitable for eating, can be served in a frozen state by subjecting them to a freezing treatment. When subjecting dumplings with wings to a freezing treatment, the freezing treatment may be carried out by a method known per se or a method equivalent thereto and is not particularly limited, but the freezing temperature is usually -10°C or lower, preferably -15°C or lower.

[0055] In the present invention, gyoza (including frozen gyoza) may be provided in a container (e.g., a tray, etc.). The container in which the gyoza are provided is not particularly limited, and any conventional container may be used, but for example, the containers and trays described in WO 2014 / 007387, WO 2016 / 19882, etc. may be used. The gyoza may also be provided in an outer bag rather than in a container.

[0056] The manner in which the agent of the present invention is provided (sold, transferred, etc.) is not particularly limited. For example, the agent of the present invention may be provided separately from dumplings, or the agent of the present invention may be combined with dumplings and provided as a food set. As described above, the agent of the present invention only needs to be attached to the dumplings when they are heated in a grill to a state suitable for eating, and the agent of the present invention may also be provided in a state in which it is not attached to the dumplings. Therefore, the present invention also provides a food set (sometimes simply referred to in this specification as the "food set of the present invention") in which at least the agent of the present invention and dumplings are combined.

[0057] The form of the food set of the present invention is not particularly limited, and examples thereof include a form in which the agent of the present invention and the dumplings are contained in separate containers or packaging bags and then combined. The food set of the present invention may be a combination of the agent of the present invention and the dumplings, as well as other food ingredients.

[0058] Since the food set of the present invention can be used to produce dumplings with wings by cooking (e.g., steaming, baking, etc.), the food set of the present invention is suitable for use in producing dumplings with wings.

[0059] As described above, by using the agent of the present invention, dumplings with wings that are widely spread (having large wings) can be obtained, and therefore the present invention also provides a method for improving the spread of the wings of dumplings with wings (sometimes referred to in this specification simply as the ``improvement method of the present invention''). The improvement method of the present invention is not particularly limited, except that it includes adjusting the pH of a dumpling wing-forming agent (a composition that can form wings when attached to the surface of a dumpling and heated) to a specific pH and attaching the dumpling wing-forming agent to the surface of the dumpling and heating it. In the improvement method of the present invention, the pH of the dumpling wing-forming agent can be adjusted in the same manner as the pH of the agent of the present invention, and the preferred range and adjustment method are also the same. In the improvement method of the present invention, the dumpling wing-forming agent can be produced in the same manner as the agent of the present invention, and preferred embodiments are also the same. In the improvement method of the present invention, the dumplings to which the dumpling wing-forming agent is attached are the same as the dumplings to which the agent of the present invention can be attached, and preferred embodiments are also the same. Furthermore, in the improvement method of the present invention, the method of attaching the dumpling wing-forming agent to the surface of the dumpling and the method of heating the dumplings with the dumpling wing-forming agent attached to their surface to a state suitable for eating can be performed in the same manner as the method of attaching the agent of the present invention to the surface of the dumpling and the method of heating the dumplings with the agent of the present invention attached to their surface to a state suitable for eating, respectively.

[0060] The present invention will be explained in more detail in the following examples, but the present invention is not limited to these examples in any way. Unless otherwise specified, all of the raw materials used in the following examples are commercially available food grade materials. [Example]

[0061] <Making raw gyoza> The fresh gyoza used in the following Test Examples 1 to 6 were all prepared as follows. The filling was prepared by mixing 260 g of ground meat (a combination of ground pork and ground chicken), 550 g of vegetables (cabbage, onion, chives, and garlic, each finely chopped and combined), 25 g of egg white, 20 g of sesame oil, 10 g of sake, and 32 g of spices and seasonings (total amount of spices and seasonings). 12 g of the resulting filling was wrapped in commercially available gyoza wrappers (5 g each) to prepare fresh gyoza (17 g each).

[0062] <Test Example 1> (Preparation of batter liquid in Comparative Example 1) Of the ingredients shown in Table 1 below, city water (pH = 7.1), glutinous rice starch (manufactured by Joetsu Starch Co., Ltd., "Motil B"), egg white powder, and sodium caseinate (sold by Nippon Shinyaku Co., Ltd., "Caseinate Sodium S") were mixed in the proportions shown in Table 1 below, and the mixture was stirred (stirring conditions: 3000 rpm, 3 minutes) using a commercially available homogenizer (manufactured by IKA Japan Co., Ltd., "T50 digital ULTRA-TURRAX (registered trademark)"), followed by salad oil, lecithin, and xanthan gum (manufactured by DSP Gokyo Food & Chemical Co., Ltd., "Echo Gum") in the proportions shown in Table 1 below. The mixture was emulsified by stirring again using the homogenizer (stirring conditions: 3000 rpm, 9 minutes), to prepare the batter liquid of Comparative Example 1.

[0063] [Table 1]

[0064] (Preparation of batter liquid of Comparative Example 2) The batter liquid of Comparative Example 2 was prepared in the same manner as the batter liquid of Comparative Example 1, except that a liquid obtained by mixing city water (pH = 7.1) and alkaline electrolyzed water (pH = 13.8) in a ratio (by weight) of city water: alkaline electrolyzed water = 99.97:0.03 was used instead of city water.

[0065] (Preparation of batter liquid of Comparative Example 3) The batter liquid of Comparative Example 3 was prepared in the same manner as the batter liquid of Comparative Example 1, except that a liquid obtained by mixing city water (pH = 7.1) and alkaline electrolyzed water (pH = 13.8) in a ratio (by weight) of city water: alkaline electrolyzed water = 99.8:0.2 was used instead of city water.

[0066] (Preparation of batter liquid in Example 1) The batter of Example 1 was prepared in the same manner as the batter of Comparative Example 1, except that a mixture of city water (pH = 7.1) and alkaline electrolyzed water (pH = 13.8) in a ratio (by weight) of city water: alkaline electrolyzed water = 99:1 was used instead of city water.

[0067] (Preparation of batter liquid in Example 2) The batter of Example 2 was prepared in the same manner as the batter of Comparative Example 1, except that a mixture of city water (pH = 7.1) and alkaline electrolyzed water (pH = 13.8) in a ratio (by weight) of city water:alkaline electrolyzed water = 98:2 was used instead of city water.

[0068] (Preparation of batter liquid in Example 3) The batter of Example 3 was prepared in the same manner as the batter of Comparative Example 1, except that a mixture of city water (pH = 7.1) and alkaline electrolyzed water (pH = 13.8) in a ratio (by weight) of city water: alkaline electrolyzed water = 95:5 was used instead of city water.

[0069] (Preparation of batter liquid in Example 4) The batter of Example 4 was prepared in the same manner as the batter of Comparative Example 1, except that a mixture of city water (pH = 7.1) and alkaline electrolyzed water (pH = 13.8) in a ratio (by weight) of city water: alkaline electrolyzed water = 90:10 was used instead of city water.

[0070] (Preparation of batter liquid of Example 5) The batter of Example 5 was prepared in the same manner as the batter of Comparative Example 1, except that alkaline electrolyzed water (pH = 13.8) was used instead of city water.

[0071] (Measurement of pH of batter liquid) The pH of each of the batter solutions in Examples 1 to 5 and Comparative Examples 1 to 3 at 25° C. was measured using a pH meter (TPX-999, manufactured by Toko Chemical Research Institute Co., Ltd.) The results are shown in Table 2 below.

[0072] (Preparation of frozen dumplings in Examples 1 to 5 and Comparative Examples 1 to 3) Using the batters of Examples 1 to 5 and Comparative Examples 1 to 3, frozen dumplings (frozen dumplings of Examples 1 to 5 and Comparative Examples 1 to 3) were made in which the batters were attached in a frozen state to the surface to be baked. The frozen dumplings of Examples 1 to 5 and Comparative Examples 1 to 3 were prepared using a tray with a recess. Specifically, 5 g of each of the batter liquids of Examples 1 to 5 and Comparative Examples 1 to 3 was first filled into the recess of the tray. Next, raw dumplings (weight of one raw dumpling: 17 g) were placed on the tray so that their bottoms (the surfaces to be cooked) were in contact with the batter liquid filled into the recesses. They were then steamed at 98°C for 9 minutes, allowed to cool at 25°C for 10 minutes, and then quickly frozen in a freezer (internal temperature: -30°C) with the dumplings still attached to the batter liquid, to obtain the frozen dumplings of Examples 1 to 5 and Comparative Examples 1 to 3, respectively.

[0073] (sensory evaluation) Twelve frozen dumplings from each of Examples 1 to 5 and Comparative Examples 1 to 3 were placed with the bottom (the surface to be cooked) facing down in a dumpling grill (manufactured by Fujimac Co., Ltd., model "FGJ65754W"), the lid was placed on top, and the dumplings were first steamed over medium heat for 5 minutes, and then the lid was opened and the dumplings were cooked for 2 minutes to produce fried dumplings with wings (winged dumplings).The winged dumplings were visually inspected by a panel of three experts for the spread of the wings, unevenness of the cooking on the wings and cooking surface, and residual batter, and evaluated by consensus based on the following criteria.

[0074] [Evaluation criteria for feather spread] ○: The wings are spread further out than the dumplings (typically as shown in Figure 1) △: The wings are spread further out than the dumplings (typically the state shown in Figure 2) ×: The blades barely spread (typically the state shown in Figure 3)

[0075] [Evaluation criteria for unevenness of the blade and grilling surface] ○: The wings and the grilled surface (bottom of the dumpling) as well as the borders between the dumplings are browned, with little variation in color (typically the state shown in Figure 4). △: The wings and grilled surface are browned, but the borders between the dumplings are slightly lighter in color and there is some variation in color (typically the state shown in Figure 5). ×: The color of the wings, grilled surface, and the borders between the dumplings is light, and there is a large difference in color (there is burnt color on the bottom of the dumplings, etc.) (typically the state shown in Figure 6)

[0076] [Evaluation criteria for remaining batter] ○: The bottom of the dumpling and the borders between the dumplings are almost completely cooked, and the dumplings are thoroughly cooked (typically the state shown in Figure 7). △: There are some uncooked areas at the borders between the dumplings, but there are no uncooked areas on the bottom of the dumplings, and they are mostly cooked (typically the state shown in Figure 8). ×: The boundaries between the dumplings are mostly left uncooked and barely cooked (typically the state shown in Figure 9).

[0077] The results are shown in Table 2 below.

[0078] [Table 2]

[0079] As is clear from the results shown in Table 2, the dumplings (winged dumplings) obtained by heating (baking) frozen dumplings to which the batter liquid of Examples 1 to 5, which had a pH of 8.3 or higher, was attached in a frozen state, had wings that spread sufficiently, and unevenness in the wings and the baked surface, as well as residual batter, was sufficiently suppressed. These results confirmed that by adjusting the dumpling wing-forming agent to a specific pH (for example, 8.3 or higher), the wings of the dumplings obtained by attaching the dumpling wing-forming agent to the surface of the dumpling and heating it were able to spread widely, and unevenness in the wings and the baked surface, as well as residual batter, was suppressed.

[0080] <Test Example 2> (Preparation of batter liquid in Examples 6 to 10) Batter was prepared in the same manner as in Comparative Example 1 of Test Example 1, and then each alkaline agent (calcinated shell calcium, calcium hydroxide, trisodium phosphate, polyphosphate, arginine) was added to the batter in the amounts shown in Table 3 below to prepare the batters of Examples 6 to 10.

[0081] (Measurement of pH of batter liquid) The pH of the batter liquids of Examples 6 to 10 at 25° C. was measured in the same manner as in Test Example 1. The results are shown in Table 3 below.

[0082] (Preparation of frozen dumplings in Examples 6 to 10) Using the batters of Examples 6 to 10, frozen dumplings (frozen dumplings of Examples 6 to 10) were made in the same procedure as in Test Example 1, with each batter adhering in a frozen state to the surface to be baked.

[0083] (sensory evaluation) Twelve of each frozen dumpling from Examples 6 to 10 were placed with the bottom (the surface to be cooked) facing down in a dumpling grill (manufactured by Fujimac Co., Ltd., model "FGJ65754W"), the lid was placed on top, and the dumplings were first steamed over medium heat for 5 minutes, and then the lid was opened and the dumplings were cooked for 2 minutes to produce fried dumplings with wings (winged dumplings).The winged dumplings were visually inspected by a panel of three experts for the spread of the wings, uneven cooking of the wings and cooking surface, and residual batter, and evaluated by consensus based on the same criteria as in Test Example 1.

[0084] The results are shown in Table 3 below.

[0085] [Table 3]

[0086] As is clear from the results shown in Table 3, the dumplings (winged dumplings) obtained by heating (baking) frozen dumplings to which the batter liquid of Examples 6 to 10, which had been adjusted to a specific pH using various alkaline agents, had wings that spread sufficiently, and unevenness in the baking of the wings and the baking surface, as well as residual batter, was sufficiently suppressed. These results confirmed that, regardless of the adjustment method, if the dumpling wing-forming agent is adjusted to a specific pH, the wings of the dumplings obtained by attaching the dumpling wing-forming agent to the surface of the dumpling and heating them will spread widely, and unevenness in the baking of the wings and the baking surface, as well as residual batter, will be suppressed.

[0087] <Test Example 3> (Preparation of batter liquid in Examples 11 to 14 and Comparative Example 4) The batter was prepared in the same manner as in Comparative Example 1 of Test Example 1, and then trisodium phosphate was added to the batter in the amount shown in Table 4 below to prepare the batters of Examples 11 to 14 and Comparative Example 4, respectively.

[0088] (Measurement of pH of batter liquid) The pH of the batter liquids of Examples 11 to 14 and Comparative Example 4 at 25° C. was measured in the same manner as in Test Example 1. The results are shown in Table 4 below.

[0089] (Preparation of frozen dumplings in Examples 11 to 14 and Comparative Example 4) Using the batter liquids of Examples 11 to 14 and Comparative Example 4, frozen dumplings (frozen dumplings of Examples 11 to 14 and Comparative Example 4) were made in the same procedure as in Test Example 1, with each batter liquid adhering to the surface that would become the baking surface in a frozen state.

[0090] (sensory evaluation) Twelve frozen dumplings from each of Examples 11 to 14 and Comparative Example 4 were placed with the bottom (the surface to be cooked) facing down in a dumpling grill (manufactured by Fujimac Co., Ltd., model "FGJ65754W") and covered with a lid. They were first steamed over medium heat for 5 minutes, and then the lid was opened and cooked for 2 minutes to produce fried dumplings with wings (winged dumplings). A panel of three experts visually inspected the winged dumplings for spread of the wings, uneven cooking of the wings and cooking surface, and residual batter, and evaluated by consensus based on the same criteria as in Test Example 1.

[0091] The results are shown in Table 4 below. In Table 4 below, the results of Example 8 of Test Example 2 above are also shown, along with the results of Examples 11 to 14 and Comparative Example 4.

[0092] [Table 4]

[0093] As is clear from the results shown in Table 4, the dumplings (winged dumplings) obtained by heating (baking) frozen dumplings to which the batter liquid of Examples 8, 11 to 14, adjusted to a specific pH using trisodium phosphate, was attached in a frozen state, had wings that spread sufficiently, and unevenness in the wings and the baked surface, as well as residual batter, was sufficiently suppressed. From these results, it was confirmed that if the dumpling wing-forming agent is adjusted to a specific pH, regardless of the adjustment method, the wings of the dumplings obtained by attaching the dumpling wing-forming agent to the surface of the dumpling and heating it can be widely spread, and unevenness in the wings and the baked surface, as well as residual batter, can be suppressed.

[0094] <Test Example 4> (Preparation of batter liquid of Example 15) Of the ingredients shown in Table 5 below, a mixture of alkaline electrolyzed water and city water (a mixture of alkaline electrolyzed water (pH = 13.8) and city water (pH = 7.1) in a ratio of alkaline electrolyzed water:city water = 5:95 (weight ratio)), acid-treated starch (manufactured by J-Oil Mills Co., Ltd., "Gelcol R-100"), egg white powder, and sodium caseinate (sold by Nippon Shinyaku Co., Ltd., "Caseinate S") were mixed in the proportions shown in Table 5 below, and stirred using a commercially available homogenizer (manufactured by IKA Japan Co., Ltd., "T50 digital ULTRA-TURRAX (registered trademark)") (stirring conditions: 3000 rpm, 3 minutes), followed by salad oil, lecithin, and xanthan gum (manufactured by DSP Gokyo Food & Chemical Co., Ltd., "Echo Gum") in the proportions shown in Table 5 below. The mixture was emulsified by stirring again using the homogenizer (stirring conditions: 3000 rpm, 9 minutes) to prepare the batter liquid of Example 15.

[0095] [Table 5]

[0096] (Preparation of batter liquid of Example 16) Of the ingredients shown in Table 6 below, a mixture of alkaline electrolyzed water and city water (a mixture of alkaline electrolyzed water (pH = 13.8) and city water (pH = 7.1) in a ratio of 5:95 (by weight)), glutinous rice starch (manufactured by Joetsu Starch Co., Ltd., "Motil B"), egg white powder, and sodium caseinate (sold by Nippon Shinyaku Co., Ltd., "Sodium Caseinate S") were mixed in the proportions shown in Table 6 below, and stirred using a commercially available homogenizer (manufactured by IKA Japan Co., Ltd., "T50 digital ULTRA-TURRAX (registered trademark)") (stirring conditions: 3000 rpm, 3 minutes). Then, salad oil, lecithin, and xanthan gum (manufactured by DSP Gokyo Food & Chemical Co., Ltd., "Echo Gum") were added in the proportions shown in Table 6 below, and the mixture was emulsified by stirring again using the homogenizer (stirring conditions: 3000 rpm, 9 minutes) to prepare the batter liquid of Example 16.

[0097] [Table 6]

[0098] (Measurement of pH of batter liquid) The pH of the batter liquids of Examples 15 and 16 at 25°C was measured in the same manner as in Test Example 1. The results are shown in Table 7 below.

[0099] (Preparation of frozen dumplings in Examples 15 and 16) Using the batter liquids of Examples 15 and 16, frozen dumplings (frozen dumplings of Examples 15 and 16) were prepared in the same manner as in Test Example 1, with each batter liquid adhering to the surface that would become the baking surface in a frozen state.

[0100] (sensory evaluation) Twelve of each of the frozen dumplings from Examples 15 and 16 were placed with the bottom (the surface to be cooked) facing down in a dumpling grill (manufactured by Fujimac Co., Ltd., model "FGJ65754W"), the lid was placed on top, and the dumplings were first steamed over medium heat for 5 minutes, and then the lid was opened and the dumplings were cooked for 2 minutes to produce fried dumplings with wings (winged dumplings).The winged dumplings were visually inspected by a panel of three experts for the spread of the wings, unevenness of the cooking on the wings and cooking surface, and residual batter, and evaluated by consensus based on the same criteria as in Test Example 1.

[0101] The results are shown in Table 7 below.

[0102] [Table 7]

[0103] As is clear from the results shown in Table 7, the dumplings (winged dumplings) obtained by heating (baking) the frozen dumplings to which the batter liquid of Examples 15 and 16 had frozen adhered had wings that spread sufficiently, and unevenness in the wings and baked surface, as well as residual batter, was sufficiently suppressed. These results confirmed that if the dumpling wing forming agent is adjusted to a specific pH, regardless of the amount and type of starch used, the wings of the dumplings obtained by adhering the dumpling wing forming agent to the dumpling surface and heating them can be widely spread, and unevenness in the wings and baked surface, as well as residual batter, can be suppressed.

[0104] <Test Example 5> (Preparation of batter liquid of Example 17) Of the ingredients shown in Table 8 below, a mixture of alkaline electrolyzed water and city water (a mixture of alkaline electrolyzed water (pH = 13.8) and city water (pH = 7.1) in a ratio of alkaline electrolyzed water:city water = 5:95 (weight ratio)), glutinous rice starch (manufactured by Joetsu Starch Co., Ltd., "Motil B"), egg white powder, and sodium caseinate (sold by Nippon Shinyaku Co., Ltd., "Caseinate S") were mixed in the proportions shown in Table 8 below, and stirred using a commercially available homogenizer (manufactured by IKA Japan Co., Ltd., "T50 digital ULTRA-TURRAX (registered trademark)") (stirring conditions: 3000 rpm, 3 minutes), followed by salad oil, lecithin, and xanthan gum (manufactured by DSP Gokyo Food & Chemical Co., Ltd., "Echo Gum") in the proportions shown in Table 8 below. The mixture was emulsified by stirring again using the homogenizer (stirring conditions: 3000 rpm, 9 minutes) to prepare the batter liquid of Example 17.

[0105] [Table 8]

[0106] (Preparation of batter liquid of Example 18) The batter of Example 18 was prepared in the same manner as the batter of Example 16 in Test Example 4.

[0107] (Measurement of pH of batter liquid) The pH of the batter liquids of Examples 17 and 18 at 25°C was measured in the same manner as in Test Example 1. The results are shown in Table 9 below.

[0108] (Preparation of frozen dumplings in Examples 17 and 18) Using the batter liquids of Examples 17 and 18, frozen dumplings (frozen dumplings of Examples 17 and 18) were made in which the unheated batter liquid was frozen and attached to the surface that would become the baking surface. The frozen dumplings of Examples 17 and 18 were prepared using a tray with a recess. Specifically, 5 g of each of the batter liquids of Examples 17 and 18 was first filled into the recess of the tray. Next, raw dumplings (weight of one raw dumpling: 17 g) were placed on the tray so that their bottoms (the surfaces to be cooked) were in contact with the batter liquid filled into the recesses. The dumplings were then quickly frozen in a freezer (internal temperature: -30°C) with the dumplings still attached to the batter liquid, thereby obtaining the frozen dumplings of Examples 17 and 18, respectively.

[0109] (sensory evaluation) Twelve of each of the frozen dumplings from Examples 17 and 18 were placed bottom-side down (the side to be cooked) in a dumpling grill (Fujimac Co., Ltd., model FGJ65754W), the lid was placed on top, and the dumplings were first steamed over medium heat for 5 minutes, and then the lid was opened and the dumplings were cooked for 2 minutes to produce fried dumplings with wings (winged dumplings).The winged dumplings were visually inspected by a panel of three experts for the spread of the wings, unevenness of the cooking on the wings and cooking surface, and residual batter, and evaluated by consensus based on the same criteria as in Test Example 1.

[0110] The results are shown in Table 9 below.

[0111] [Table 9]

[0112] As is clear from the results shown in Table 9, in the gyoza (winged gyoza) obtained by heating (baking) the frozen gyoza to which the batter liquid of Examples 17 and 18 was attached in a frozen state, the wings all spread sufficiently, and unevenness in the wings and the baked surface, as well as the remaining batter liquid, were sufficiently suppressed. From these results, regardless of whether or not the gyoza wing-forming agent was heated in advance separately from the heating to make the frozen gyoza suitable for eating, if the gyoza wing-forming agent was adjusted to a specific pH, it was confirmed that in the gyoza with wings obtained by attaching the gyoza wing-forming agent to the surface of the gyoza and heating it, the wings spread widely, and unevenness in the wings and the baked surface, as well as the remaining batter liquid, were suppressed.

[0113] <Test Example 6> (Preparation of batter liquid and measurement of pH of Example 19) The batter of Example 19 was prepared in the same manner as the batter of Example 17. The pH of the batter liquid of Example 19 at 25° C. was also measured in the same manner as in Test Example 1. The results are shown in Table 10 below.

[0114] (sensory evaluation) 60 g of the batter liquid of Example 19 was poured into a frying pan to form a circle with a diameter of 25 cm, and then the raw dumplings were placed on top of the batter liquid so that their bottom (the surface to be baked) was in contact with the batter liquid. This was repeated 12 times to arrange a total of 12 raw dumplings in the frying pan, and then the frying pan was covered with a lid and steamed over medium heat for 5 minutes. Then, the lid was opened and baked for 2 minutes to prepare fried dumplings with wings (winged dumplings). The spread of the wings, unevenness of the wings and baked surface, and remaining batter liquid in the winged dumplings were visually inspected by three expert panels, and evaluation was performed by consensus based on the same criteria as in Test Example 1.

[0115] The results are shown in Table 10 below.

[0116] [Table 10]

[0117] As is clear from the results shown in Table 10, the wings of the dumplings (winged dumplings) obtained by heating (baking) raw dumplings using the batter of Example 19 spread sufficiently, and unevenness in the wings and baked surface, as well as residual batter, were suppressed. From these results, it was confirmed that if the dumpling wing forming agent is adjusted to a specific pH, the wings of the dumplings obtained by attaching the dumpling wing forming agent to the surface of the dumpling and heating it without freezing them spread widely, and unevenness in the wings and baked surface, as well as residual batter, were suppressed. [Industrial Applicability]

[0118] According to the present invention, a dumpling wing forming agent can be provided that allows the wings of dumplings to spread widely and prevents uneven cooking of the wings and the grilled surface, as well as remaining uncooked. Furthermore, according to the present invention, frozen dumplings with wings can be provided in which the wings spread widely and uneven cooking of the wings and the grilled surface, as well as uncooked dumpling wing forming agent, can be suppressed. Furthermore, the present invention can provide dumplings with wings and a method for producing the same, which have large, attractive wings and which reduce unevenness in the wings and grilled surface, as well as residual unbaked dumpling wing forming agent.

[0119] This application is based on patent application No. 2020-002177 filed in Japan (filing date: January 9, 2020), the contents of which are incorporated in their entirety herein.

Claims

1. A dumpling wing forming agent having a pH of 8.3 or more, The dumpling wing forming agent contains water, at least one selected from starches and grain flour, oil, an emulsifier, and gums, wherein the water content in the dumpling wing forming agent is 20 to 85% by weight, the at least one selected from starches and grain flour is 0.1 to 15% by weight, the oil content is 10 to 40% by weight, and the emulsifier content is 0.05 to 1.5% by weight.

2. The dumpling wing forming agent according to claim 1, having a pH of 9 or higher.

3. The gyoza wing forming agent according to claim 1 or 2, having a pH of 14 or less.

4. A food set for producing gyoza with wings, which combines at least the gyoza wing forming agent according to any one of claims 1 to 3 with gyoza.

5. A frozen gyoza to which a gyoza wing forming agent having a pH of 8.3 or more is attached in a frozen state, The dumpling wing forming agent contains water, at least one selected from starches and grain flour, oil, an emulsifier, and gums, and the water content in the dumpling wing forming agent is 20 to 85% by weight, the content of the at least one selected from starches and grain flour is 0.1 to 15% by weight, the oil content is 10 to 40% by weight, and the emulsifier content is 0.05 to 1.5% by weight.

6. A method for producing frozen dumplings, comprising attaching a dumpling wing forming agent having a pH of 8.3 or more in a frozen state, The dumpling wing forming agent contains water, at least one selected from starches and grain flour, oil, an emulsifier, and gums, and the water content in the dumpling wing forming agent is 20 to 85% by weight, the at least one selected from starches and grain flour is 0.1 to 15% by weight, the oil content is 10 to 40% by weight, and the emulsifier content is 0.05 to 1.5% by weight.

7. A method for producing gyoza with wings, comprising heating frozen gyoza to which a gyoza wing-forming agent having a pH of 8.3 or more is attached in a frozen state, The dumpling wing forming agent contains water, at least one selected from starches and grain flour, oil, an emulsifier, and gums, and the water content in the dumpling wing forming agent is 20 to 85% by weight, the at least one selected from starches and grain flour is 0.1 to 15% by weight, the oil content is 10 to 40% by weight, and the emulsifier content is 0.05 to 1.5% by weight.

8. A method for producing dumplings with wings, comprising: attaching a dumpling wing-forming agent having a pH of 8.3 or more to the surface of the dumplings and heating the resulting dumplings; The dumpling wing forming agent contains water, at least one selected from starches and grain flour, oil, an emulsifier, and gums, and the water content in the dumpling wing forming agent is 20 to 85% by weight, the at least one selected from starches and grain flour is 0.1 to 15% by weight, the oil content is 10 to 40% by weight, and the emulsifier content is 0.05 to 1.5% by weight.

9. Adjusting the pH of the dumpling wing forming agent to 8.3 or more; A method for improving the spread of wings of a dumpling with wings, comprising attaching the dumpling wing forming agent to the surface of the dumpling and heating the dumpling, The dumpling wing forming agent contains water, at least one selected from starches and grain flour, oil, an emulsifier, and gums, and the water content in the dumpling wing forming agent is 20 to 85% by weight, the content of the at least one selected from starches and grain flour is 0.1 to 15% by weight, the oil content is 10 to 40% by weight, and the emulsifier content is 0.05 to 1.5% by weight.

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