Gyoza crisping agent and its uses

Abstract

To provide: a potsticker wing forming agent that retains its shape even when the temperature in a freezer is increased by a power failure, that can be taken out of a tray together with potsticker bodies, that can reproduce quality after cooking comparable to potstickers stored at or below -18°C, and that can be used as phase-free food in both everyday and emergency situations; and frozen winged potstickers containing the wing forming agent.SOLUTION: The potsticker wing forming agent has a starch content of 4-25 wt.%, and a gelatinization degree after storage of 25-100%.SELECTED DRAWING: None

Description

Technical Field

[0004] , , , , , , , ,

[0001] The present invention relates to a dumpling wing forming agent, frozen dumplings containing the wing forming agent, and uses thereof. More specifically, the present invention relates to a wing forming agent that has shape retention even after thawing, can be taken out of the tray integrally with the dumpling body, and can reproduce excellent quality after cooking, frozen dumplings containing the same, a method for producing the frozen dumplings, and use of the frozen dumplings as a phase-free food (food that can be used conveniently in normal times and appropriately in times of disaster by removing the phases (times, states) of society such as normal times and times of disaster).

Background Art

[0002] In conventional frozen dumplings with wings, when stored at -18°C or lower, the wing forming agent (sometimes referred to as "batter" in this specification) freezes and adheres to the dumpling body, and it is possible to take it out of the tray integrally. Various wing forming agents have been proposed for the purpose of improving the spread of the wings, uneven baking, and texture (for example, see Patent Document 1).

[0003] However, in times of disaster (when a disaster occurs), a power outage occurs, and when storing dumplings in a freezer, due to the temperature rise in the freezer, the batter melts, does not adhere to the dumpling body, and remains on the tray. In addition, there is also a problem that since there is no batter during cooking, the ears of the dumplings become dry and hard, or the wings cannot be formed. There is a clear difference in the quality after cooking between normal frozen dumplings with wings in normal times and times of disaster, and they are not suitable as phase-free foods. In addition, in order to shorten the heating cooking time and improve the quality after cooking, frozen dumplings with wings may be pre-thawed in a refrigerator or at room temperature, but in that case, the same problems as in times of disaster exist.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

[0005] The object of the present invention is to provide a dumpling wing-forming agent that can be used as phase-free food in everyday and emergency situations, which maintains its shape even after thawing due to a rise in freezer temperature caused by a power outage, or by being placed in a refrigerator or at room temperature, can be removed from the tray as a single unit with the dumpling body, and can reproduce the same post-cooked quality as those stored at -18°C or below, and frozen dumplings with wings containing the wing-forming agent. [Means for solving the problem]

[0006] The inventors of the present invention conducted intensive research to solve the above-mentioned problems and found that by adjusting the starch content in the wing-forming agent and heat-treating it, the degree of gelatinization of the starch in the wing-forming agent after storage is maintained above a certain value even when the temperature inside the freezer rises due to power outage. As a result, the shape retention of the wing-forming agent is maintained, and it can be removed from the tray together with the dumpling body. Moreover, when the dumplings stored in this manner were cooked, the wings formed beautifully, the edges of the dumpling wrappers did not dry out, and it became clear that the post-cooking quality was equivalent to that of dumplings stored at -18°C or below. Based on these findings, the inventors conducted further studies and, as a result, completed the present invention.

[0007] In other words, the present invention is as follows: [Section 1] A dumpling wing-forming agent having a starch content of 4-25% by weight and a degree of gelatinization of 25-100% after storage. [Section 2] A dumpling wing-forming agent according to item 1, wherein the starch content is 5% by weight or more. [Section 3] A dumpling wing-forming agent according to item 1 or 2, wherein the degree of gelatinization is 45% or more. [Section 4] A dumpling wing-forming agent according to any one of items 1 to 3, comprising water and oil. [Section 5] A dumpling wing-forming agent according to any one of claims 1 to 4, wherein the minimum viscosity of the starch is 350 cP or higher when the viscosity transition is measured under conditions in which a 10% by weight aqueous suspension is heated to 100°C, held for 5 minutes, and then cooled to 50°C and held. [Section 6] Frozen dumplings in which a dumpling wing-forming agent described in any one of items 1 to 5 is attached to the dumplings while frozen. [Section 7] Frozen dumplings as described in item 6, intended for cooking after partial thawing. [Section 8] Frozen dumplings, as described in item 6, for storage during disasters. [Section 9] A method for producing frozen dumplings, comprising the step of applying a dumpling wing-forming agent described in any one of items 1 to 5 to the dumplings, and then heating them. [Section 10] The manufacturing method according to item 9, further comprising the step of freezing heated dumplings to which a dumpling wing-forming agent has been applied. [Effects of the Invention]

[0008] According to the wing-forming agent of the present invention, even after a power outage occurs during an emergency, causing the temperature inside the freezer to rise, or after thawing by being placed in a refrigerator or at room temperature, the dumplings maintain their shape and can be removed from the tray as a single unit with the dumpling body. Furthermore, the post-cooking quality can be reproduced to the same level as dumplings stored at -18°C or below, so frozen dumplings with wings using this wing-forming agent can be used as phase-free food in both everyday life and emergencies. [Brief explanation of the drawing]

[0009] [Figure 1] This figure shows the amount of feather-forming agent remaining on the tray (above) and the appearance after cooking in each test section of Test Example 1. [Figure 2] This figure shows the viscosity changes at different temperatures depending on the type of starch. A: Glutinous rice starch Momiji, B: Mochiru B, C: Minami Tokachi, D: Gelcol BO-15, E: Stabilose K, T: Temperature [Modes for carrying out the invention]

[0010] The present invention provides a dumpling wing-forming agent (hereinafter also referred to as "the wing-forming agent of the present invention") that maintains its shape even when the temperature inside the freezer rises, can be removed from the tray as a single unit with the dumpling body, and can reproduce the same post-cooked quality as that of frozen dumplings.

[0011] In the present invention, "dumpling wing-forming agent" refers to a composition that can form wings when applied to the surface of dumplings and heated (e.g., steamed, fried, etc.) or applied to the surface of dumplings while heated. The dumpling wing-forming agent contains water and starch as essential components. The dumpling wing-forming agent may further optionally contain oil, emulsifiers, thickeners, grain flour, seasonings, etc. Furthermore, in this invention, the "wings" of a dumpling refer to the thin, crispy, and crunchy portion formed on the grilled surface and its periphery, and are generally also called "flaking." Here, the "grilled surface" of a dumpling refers to the surface that is in contact with or placed close to the grill used for heating (e.g., a frying pan, a dumpling grill, a griddle, a hot plate, etc.) and heated so that a browned (charred) surface is imparted to it by heating.

[0012] In this invention, "dumplings" are not limited to their shape, manufacturing method, etc., and can broadly encompass what is generally called dumplings. Typically, however, they refer to food having at least a filling (a mixture of minced meat, vegetables, seasonings, etc.) and an outer wrapper (a dough made by adding water to wheat flour, etc., kneading it, and rolling it out thinly) that encloses the filling. In this specification, the term "dumplings" is used as a broad concept that encompasses food having at least a filling and an outer wrapper that encloses the filling, and includes, for example, xiaolongbao, shumai, and chive dumplings. In this invention, "dumplings" may be those in which only the filling is wrapped in an outer wrapper and not heated, or they may be those that have been subjected to heat treatment (e.g., steaming, baking, boiling, etc.), and the concept encompasses both of these.

[0013] The starch-forming agent of the present invention has a starch content (when the starch-forming agent further contains cereal flour, it includes the starch contained in the cereal flour) of 4 to 25% by weight, and the degree of gelatinization of the starch after storage (after thawing) under high temperature conditions higher than normal freezing storage conditions (for example, -18°C or lower) (hereinafter, may be simply abbreviated as "degree of gelatinization after storage") is 25 to 100%.

[0014] The starch that the starch-forming agent of the present invention can contain is not particularly limited. For example, it includes starches such as glutinous rice starch, mochi rice starch, wheat starch, corn starch, waxy corn starch, tapioca starch, sago palm starch, mung bean starch, potato starch, sweet potato starch, etc. Further, it may be a modified starch obtained by subjecting these starches to processing treatments such as physical treatment, chemical treatment, enzymatic treatment, etc. Examples of the starch subjected to chemical treatment include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphoric acid monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, etc. Examples of the starch subjected to physical treatment (including simple chemical treatments with a degree of hydrolysis such as acid treatment, alkali treatment, bleaching treatment, etc.) include α-starch, heat-moisture treated starch, oil-processed starch, acid-treated starch, alkali-treated starch, bleached starch, etc. Examples of the starch subjected to enzymatic treatment include enzyme-treated starch, etc. Preferred modified starches include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetic acid starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphoric acid monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, α-starch, etc. More preferred starch species include unprocessed mochi rice starch or its phosphate cross-linked product, unprocessed potato starch or its hydroxypropylated product.

[0015] The starch (including modified starch) that can be contained in the wing-forming agent of the present invention is not particularly limited as long as it is edible. However, in the viscosity transition when a 10% by weight aqueous suspension is heated to 100°C and held for 5 minutes, and then cooled to 50°C and held, it is desirable that the minimum viscosity is 350 cP or more. If the minimum viscosity is 350 cP or more, the wing-forming agent containing the starch will have a gelatinization degree within a desired numerical range after storage, ensuring the shape retention of the wing-forming agent and the quality after cooking. Preferably, the minimum viscosity of the starch aqueous suspension measured under the above conditions is 850 cP or more, more preferably 1000 cP or more, still more preferably 1300 cP or more, and even more preferably 1500 cP or more. The viscosity measurement can be carried out using a method and apparatus known per se. However, the minimum viscosity in the present invention is defined as the minimum viscosity in the viscosity transition after heating to 100°C when measuring the viscosity transition due to temperature change under the following conditions using a rotational viscometer "Rapid Visco Analyzer 4500 (RVA-4500, NSP Co., Ltd.)": Rotation speed: 160 rpm Temperature control: Hold at 50°C for 30 seconds → Heat to 100°C over 4 minutes and hold for 5 minutes → Cool to 50°C over 2 minutes and hold for 4 minutes It is defined as the minimum viscosity in the viscosity transition after heating to 100°C when measuring the viscosity transition due to temperature change under these conditions.

[0016] In this specification, "grain flour" refers to a powdery or granular food raw material obtained by milling, grinding, etc. of grains. The grain flour that can be contained in the wing-forming agent of the present invention is not particularly limited, and examples include wheat flour, rice flour, corn flour, barley flour, buckwheat flour, potato flour, soybean flour, adzuki bean flour, millet flour, chestnut flour, foxtail millet flour, etc.

[0017] The method for producing the starch (including modified starch) and grain flour that can be contained in the wing-forming agent of the present invention is not particularly limited, and those produced by a method known per se or a method analogous thereto may be used. Commercially available products may be used for the starch and grain flour.

[0018] From the viewpoint of higher shape retention of the feather-forming agent, the starch content of the feather-forming agent may be 4% by weight or more, preferably 5% by weight or more, and more preferably 7% by weight or more. On the other hand, from the viewpoint of ease of feather spreading during cooking, the starch content of the feather-forming agent of the present invention may be 25% by weight or less, preferably 20% by weight or less, more preferably 15% by weight or less, and even more preferably 10% by weight or less.

[0019] In this specification, "degree of gelatinization" refers to the percentage of starch that has been converted to pregelatinized starch, and can be measured by the β-amylase-pullulanase method (hereinafter sometimes referred to as the "BAP method"). Specifically, the degree of gelatinization of the feather-forming agent of the present invention after storage is determined under the following conditions: A sample of frozen dumplings containing the prepared wing-forming agent is placed in the freezer compartment (internal temperature -20°C) of a Panasonic NR-B143W refrigerator-freezer (44L freezer compartment). The freezer compartment is filled to 100% capacity (22 packs for a 44L freezer compartment) using commercially available dumplings (manufactured by Ajinomoto Frozen Foods Co., Ltd., product name: Gyoza), and the power supply is turned off. After turning off the power to the freezer, remove dumplings 24 hours later to reduce the occupancy rate to approximately 90%, and then remove more dumplings 24 hours later to reduce the occupancy rate to approximately 80% (remove two packs of dumplings every 24 hours). When removing the dumplings, leave the freezer door open for one minute. Remove the frozen dumpling samples 72 hours after the power supply is cut off; Approximately 50g of the wing-forming agent adhering to the dumplings or trays after storage can be collected as a sample and measured and calculated as follows.

[0020] Add approximately 150 ml of 70% ethanol to the feather-forming agent sample, stir with a spatula, centrifuge at 2000 rpm for 5 minutes, and discard the supernatant. Repeat this process once more. Add approximately 150 ml of 99.5% ethanol to the solid, stir with a spatula, centrifuge at 2000 rpm for 5 minutes, and discard the supernatant. Repeat this process once more. Add approximately 150 ml of acetone to the solid, stir with a spatula, centrifuge at 2000 rpm for 5 minutes, and discard the supernatant. Repeat this process once more. Add approximately 150 ml of diethyl ether to the solid, stir with a spatula, centrifuge at 2000 rpm for 5 minutes, and discard the supernatant. Repeat this process once more. Air dry the solid at room temperature, pulverize it in a water-cooled pulverizer (A10, IKA Corporation) at 20°C, and pass it through a sieve with a mesh size of 150 μm to obtain a dehydrated powder sample. Add 10 ml of deionized water to 0.1 g of the dehydrated powder sample and grind it using a glass homogenizer. One sample is designated as the fully gelatinized sample, and the other as the specimen sample. Divide 4 ml of the supernatant from each into a 50 ml volumetric flask. Add 0.4 ml of 10 M NaOH solution to the fully gelatinized sample and gelatinize at 65°C for 5 minutes. After cooling with water, add 2 ml of 2 M acetic acid. Then, dilute both the specimen sample and the fully gelatinized sample to 50 ml with 0.8 M acetate buffer (pH 6.0). 4 ml of each sample is taken into a 25 ml test tube, and 1 ml of enzyme solution (0.0051 g of β-amylase and 0.051 g of pullulanase are weighed into a 100 ml stoppered Erlenmeyer flask, 30 ml of 0.8 M acetate buffer (pH 6.0) is added, shaken for 10 minutes, and then filtered) is added, and the mixture is incubated at 40°C for 30 minutes. Simultaneously, for the blank test, 4 ml is taken from the 50 ml fully gelatinized sample, and 1 ml of inactivated enzyme solution (the enzyme solution is heated in boiling water for 10 minutes and then cooled in water) is added, and this mixture is incubated at 40°C for 30 minutes. After the enzyme reaction is complete, these three samples (sample, fully gelatinized sample, and blank test sample) are heat-treated in boiling water for 5 minutes to inactivate the enzymes, and then 15 ml of deionized water is added to prepare each sample solution. Dispense 1 ml of each sample solution into a 25 ml test tube and add 5 ml of ferricyanide solution (0.37 g of potassium hexacyanoferrate(III) and 20.0 g of sodium carbonate (anhydrous) dissolved in water to make 1 L). Heat in boiling water for 10 minutes, then cool with water. Measure the absorbance using a spectrophotometer (V-630 or V-730DS, manufactured by JASCO Corporation) under the following conditions. Wavelength: 420nm Cell length: 1cm Control: Ion-exchanged water

[0021] The degree of gelatinization is calculated using the following formula based on the values ​​measured as described above. Gelatinization degree (%) = [(Absorbance of blank test solution - Absorbance of sample solution) / (Absorbance of blank test solution - Absorbance of fully gelatinized sample solution)] × 100

[0022] The degree of gelatinization of the starch in the feather-forming agent of the present invention after storage is 25% or more, and from the viewpoint of higher shape retention and superior post-cooking quality of the feather-forming agent, it is preferably 45% or more, more preferably 60% or more, even more preferably 80% or more, and even more preferably 90% or more.

[0023] Examples of the water contained in the feather-forming 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 food manufacturing can be used.

[0024] The water content in the feather-forming agent of the present invention is, for example, 20% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more, even more preferably 50% by weight or more, even more preferably 55% by weight or more, and particularly preferably 60% by weight or more. Alternatively, the water content may be, for example, 90% by weight or less, preferably 85% by weight or less, and more preferably 80% by weight or less.

[0025] The oils that may be contained in the feather-forming agent of the present invention are not particularly limited as long as they are edible. Oils that do not have fluidity at room temperature are sometimes generally referred to as "fat," but in the present invention, the concept of oil includes fat as well. Specific examples of oils that may be contained in the composition of the present invention include vegetable oils such as canola oil, soybean oil, safflower oil (including high-linol 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 tallow, sheep tallow, horse tallow, fish oil, whale oil, and butter. Transesterified oils obtained by transesterifying these oils, and hydrogenated oils obtained by hydrogenating these oils can also be used. The oils that may be contained in the composition of the present invention may be refined oils (e.g., salad oil). The oils that may be contained in the composition of the present invention are preferably vegetable oils, and more preferably canola oil, soybean oil, or rapeseed oil. These oils may be used individually or in combination of two or more.

[0026] The method for producing the oil that may be contained in the feather-forming agent of the present invention is not particularly limited, and oil produced by known methods or similar methods may be used. Commercially available oil may also be used.

[0027] If the feather-forming agent of the present invention contains oil, its content is, for example, 10% by weight or more, preferably 13% by weight or more, and more preferably 15% by weight or more. Alternatively, its content may be, for example, 30% by weight or less, preferably 25% by weight or less, and more preferably 20% by weight or less.

[0028] When the feather-forming agent of the present invention further contains oil in addition to water and starch, and the contents of "water," "starch," and "oil" 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, for example, 50-85:4-25:10-30, preferably 50-85:5-25:10-30, and more preferably 55-80:7-20:10-30.

[0029] The feather-forming agent of the present invention may contain an emulsifier. The emulsifier is not particularly limited as long as it is edible, but examples include lecithin, enzymatically hydrolyzed lecithin, sugar esters, monoglycerol, propylene glycol fatty acid esters, polyglycerol fatty acid esters, and the like. These emulsifiers may be used individually or in combination of two or more.

[0030] The method for producing the emulsifier that may be contained in the feather-forming agent of the present invention is not particularly limited, and an emulsifier produced by a known method or a similar method may be used. A commercially available emulsifier may also be used.

[0031] If the feather-forming agent of the present invention contains an emulsifier, the amount is not particularly limited as long as an emulsifying effect is obtained, but is, for example, 0.05% by weight or more, preferably 0.1% by weight or more, and more preferably 0.2% by weight or more. Alternatively, the amount may be, for example, 1.5% by weight or less, preferably 1% by weight or less, and more preferably 0.8% by weight or less.

[0032] The feather-forming agent of the present invention may contain a thickening agent. The thickening agent is not particularly limited as long as it is edible, but examples include xanthan gum, gum arabic, gellan gum, pectin, carrageenan, cellulose, and dextrin.

[0033] If the feather-forming agent of the present invention contains a thickening agent, the amount is not particularly limited as long as a thickening effect is obtained, but is, for example, 0.05% by weight or more, preferably 0.1% by weight or more, and more preferably 0.2% by weight or more. Alternatively, the amount may be, for example, 1.5% by weight or less, preferably 1% by weight or less, and more preferably 0.8% by weight or less.

[0034] In addition to the components listed above, the wing-forming agent of the present invention may optionally contain other components that are commonly found in dumpling wing-forming agents (e.g., seasonings, salts, sugars, amino acids, proteins, celluloses, emulsifiers, etc.), as long as they do not impair the purpose of the present invention.

[0035] The method for preparing the blade-forming agent of the present invention is not particularly limited and can be prepared by methods known to the present or by similar methods. For example, water and starch (and / or grain flour) can be stirred using a commercially available mixing and stirring device, and if the blade-forming agent contains oil (and emulsifiers, thickeners), the oil can be added to the stirred liquid and further stirred and mixed to prepare the agent.

[0036] It is desirable that the wing-forming agent of the present invention be preheated separately from the heating (cooking) required to make the dumplings suitable for eating. When the wing-forming agent of the present invention is preheated separately from cooking, the heating method may include, for example, steaming. The heating conditions (e.g., heating temperature, heating time, etc.) are not particularly limited and may be set appropriately according to the heating method, but the heating temperature is usually 70 to 120°C, preferably 90 to 100°C. The heating time is 2 minutes or more, preferably 3 minutes or more, and more preferably 5 minutes or more. This heating treatment can adjust the "degree of gelatinization after storage" of the starch in the wing-forming agent to a desired numerical range, i.e., 25 to 100%. There is no particular upper limit to the heating time, but for example, it may be 30 minutes or less, preferably 25 minutes or less, and more preferably 20 minutes or less.

[0037] The wing-forming agent of the present invention can be used by adhering it to the surface of a dumpling. The method and manner of adhering the wing-forming agent of the present invention to the surface of the dumpling are not particularly limited as long as wings are formed on the dumpling after it has been heated to a state suitable for eating, but it is preferable to adhering it to the surface that will be the grilled side of the dumpling. The wing-forming agent of the present invention may be adhered to the entire surface that will be the grilled side of the dumpling, or it may be adhering to a part of the surface that will be the grilled side. In addition to the surface that will be the grilled side of the dumpling, the wing-forming agent of the present invention may also be adhering to parts that are continuous with the surface that will be the grilled side (for example, the side part that connects to the bottom surface).

[0038] The dumplings to which the wing-forming agent of the present invention can be attached are not particularly limited, and the shape, size, ingredients, composition, and quantity of the dumplings, filling, and outer wrapper (noodle sheet) may be appropriately determined according to the desired dumplings. Furthermore, the manufacturing method of the filling and outer wrapper, the method of wrapping the filling, etc., may be carried out by methods that are already known or similar. Commercially available products may be used for the filling and outer wrapper, or commercially available dumplings may be used.

[0039] In one embodiment, the dumplings to which the wing-forming agent of the present invention can be attached may be raw dumplings, or in another embodiment, raw dumplings that have been heated to a degree that makes them unsuitable for consumption.

[0040] The dumplings to which the wing-forming agent of the present invention can be attached may have undergone conventional treatments (for example, treatments to deactivate enzymes contained in the vegetables in the filling) as appropriate.

[0041] The amount of the wing-forming agent of the present invention that adheres to the dumplings is not particularly limited and can be adjusted according to the desired size and shape of the wings, but is usually 2.5 to 100 parts by weight, preferably 4 to 60 parts by weight, and more preferably 8 to 35 parts by weight per 100 parts by weight of dumplings.

[0042] Dumplings coated with the wing-forming agent of the present invention can be heated in a grill until they are ready to eat (e.g., steamed, grilled, etc.). By heating dumplings coated with the wing-forming agent of the present invention until they are ready to eat, wings are formed on the grilled surface and surrounding areas of the dumplings, resulting in cooked dumplings with wings (i.e., dumplings with wings).

[0043] The heating conditions (e.g., heating temperature, heating time, etc.) for dumplings coated with the wing-forming agent of the present invention are not particularly limited and can be set appropriately according to the heating method, etc., but the heating temperature is usually 80 to 300°C, preferably 90 to 250°C, more preferably 90 to 120°C, and the heating time is usually 3 to 30 minutes, preferably 5 to 15 minutes.

[0044] The wing-forming agent of the present invention can be attached to frozen dumplings while they are frozen. Therefore, the present invention also provides frozen dumplings to which the wing-forming agent of the present invention is attached while they are frozen. In the present invention, "frozen dumplings" is a concept that encompasses both the dumpling itself in a frozen state (raw dumplings or cooked dumplings frozen), and frozen foods containing frozen dumplings and frozen food ingredients (for example, frozen foods containing frozen dumplings and food ingredients attached to the dumplings in a frozen state). Therefore, frozen dumplings to which the wing-forming agent of the present invention is attached in a frozen state can be said to be frozen foods containing frozen dumplings and the wing-forming agent of the present invention attached to the dumplings in a frozen state.

[0045] The method for applying the wing-forming agent of the present invention to frozen dumplings in a frozen state is not particularly limited. For example, the wing-forming agent of the present invention can be applied to the surface of dumplings with the wing-forming agent of the present invention attached, and then frozen before being subjected to a heat treatment to make them suitable for consumption. Alternatively, the wing-forming agent of the present invention can be applied to frozen dumplings in a frozen state by freezing the dumplings without applying the wing-forming agent of the present invention to them, and then applying the resulting frozen wing-forming agent to the frozen dumplings.

[0046] Frozen dumplings to which the wing-forming agent of the present invention has been applied while frozen may be heated directly in a cooker without thawing to a state suitable for consumption (e.g., steaming, frying, etc.). Alternatively, the frozen dumplings to which the wing-forming agent of the present invention has been applied can be removed after partial thawing and then cooked. By partial thawing, (1) the temperature of the dumplings is raised, allowing for quick wing formation and making them ready to eat, thus shortening cooking time and improving convenience; and (2) the temperature of the wing-forming agent is raised, causing it to immediately liquefy during cooking, and the water further changes into steam. Even with the same steaming and frying time, the edges of the wrapper become softer and have a better texture compared to dumplings stored at -18°C or below, resulting in improved quality after cooking. Accordingly, in one embodiment, the present invention provides frozen dumplings to which the wing-forming agent of the present invention has been applied while frozen for cooking after partial thawing. Here, "pre-thawing before cooking" means that the food is thawed from a frozen state by being stored in the refrigerator (e.g., approximately 4 to 10°C) or at room temperature (e.g., approximately 15 to 25°C), and then cooked to a state suitable for consumption. Examples of this pre-thawing process include storing the food in the refrigerator (approximately 4°C) for 12 hours or more, or letting it stand at room temperature (e.g., approximately 15°C) for 3 hours or more.

[0047] In one preferred embodiment, frozen dumplings to which the wing-forming agent of the present invention has been attached while frozen can be removed and cooked after thawing in the freezer due to a rise in temperature caused by a power outage during a disaster. That is, the present invention also provides frozen dumplings to which the wing-forming agent of the present invention has been attached while frozen for storage during disasters. Here, "for storage during disasters" means that in the event of a power outage caused by a disaster (for example, natural disasters such as earthquakes, tsunamis, typhoons, lightning, heavy snow, and fallen trees, accidents such as fires and explosions, damage from birds and snakes, war, etc.), the wing-forming agent can be removed as an integral part of the dumpling body even after thawing due to a rise in temperature inside the freezer caused by the power outage, allowing for cooking as beautifully winged dumplings, and maintaining the same post-cooking quality as immediately after freezing. Therefore, it means that the dumplings are intended for stockpiling to be consumed during disasters in which power outages may occur. There is no particular limit to the storage period in the freezer from the start of the power outage, but since bacteria may multiply if the storage period exceeds 5 days, it is preferably less than that, preferably within 3 days.

[0048] The heating conditions (e.g., heating temperature, heating time, etc.) for frozen dumplings to which the wing-forming agent of the present invention has been applied in a frozen state are not particularly limited and can be set as appropriate 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.

[0049] Frozen dumplings to which the wing-forming agent of the present invention is attached in a frozen state may be provided in a frozen state after being subjected to a freezing treatment. This freezing treatment can be carried out by a method known in itself or a similar method and is not particularly limited, but the freezing temperature is usually -10°C or lower, preferably -15°C or lower.

[0050] In the present invention, dumplings (including frozen dumplings) may be provided in a container (e.g., a tray). The container for providing the dumplings is not particularly limited, and any conventional container may be used, but for example, containers and trays described in International Publication No. 2014 / 007387, International Publication No. 2016 / 19882, etc. may be used. The dumplings may also be provided in an outer bag without being placed in a container.

[0051] The present invention will be described in more detail in the following examples, but the present invention is not limited in any way by these examples. Furthermore, unless otherwise specified, the raw materials used in the following examples are all commercially available for food use. [Examples]

[0052] Test Example 1: Investigation of key factors affecting the shape retention of the wing-forming agent (batter) and post-cooking quality of frozen dumplings after storage in a freezer under disaster-simulated conditions. (1) Preparation of test plots Using the raw materials shown in Table 1, test plot C with the following composition (weight %) was prepared.

[0053] [Table 1]

[0054] Using a homogenizer (Basic Ultra-Turrax T50; IKA Corporation), water and starch were mixed at 6000 rpm for 3 minutes. Pre-mixed oil, emulsifier (lecithin), and thickener (Echogum) were added over 1 minute and mixed for 4 minutes. The mixture was cooled with ice during preparation to prevent the temperature from rising. The batter temperature was measured using a temperature measuring instrument (HD-1100E, Anritsu Keiki Co., Ltd.), and the viscosity of the batter was measured using a Viscometer TVC-7 (rotor No. 3) (Toki Sangyo Co., Ltd.).

[0055] Approximately 6g of the prepared batter was filled into a tray, and commercially available dumplings (manufactured by Ajinomoto Frozen Foods Co., Ltd., product name: Gyoza) that had been partially thawed beforehand were placed on top of the batter. The trays were then steamed at over 95°C for 9 minutes, pre-cooled for 10 minutes, and then rapidly frozen to produce frozen dumpling samples.

[0056] The temperature of the batter immediately after heating was measured using a thermometer, and the degree of starch gelatinization in the batter was measured using the BAP method. Details of the gelatinization measurement are as follows.

[0057] 1. Pre-processing of batter samples Approximately 50g of the heated batter was scraped off as a sample. Approximately 150ml of 70% ethanol was added to the sample, stirred with a spatula, and centrifuged at 2000rpm for 5 minutes. The supernatant was discarded. This was repeated once more. Approximately 150ml of 99.5% ethanol was added to the solids, stirred with a spatula, and centrifuged at 2000rpm for 5 minutes. The supernatant was discarded. This was repeated once more. Approximately 150ml of acetone was added to the solids, stirred with a spatula, and centrifuged at 2000rpm for 5 minutes. The supernatant was discarded. This was repeated once more. Approximately 150ml of diethyl ether was added to the solids, stirred with a spatula, and centrifuged at 2000rpm for 5 minutes. The supernatant was discarded. This was repeated once more. The solid components were air-dried at room temperature, then pulverized (20°C) using a water-cooled pulverizer (A10, manufactured by IKA Corporation), and passed through a sieve with a mesh size of 150 μm to obtain a dehydrated powder sample.

[0058] 2. Preparation of sample solution 0.1 g of the dehydrated powder sample was mixed with 10 ml of deionized water and ground in a glass homogenizer. One sample was designated as the fully gelatinized sample, and the other as the specimen sample. 4 ml of the supernatant from each sample was collected in a 50 ml volumetric flask. The fully gelatinized sample was gelatinized in 0.4 ml of 10 M NaOH solution at 65°C for 5 minutes, cooled with water, and then 2 ml of 2 M acetic acid was added. Subsequently, both the specimen sample and the fully gelatinized sample were diluted to 50 ml with 0.8 M acetate buffer (pH 6.0). Four ml samples were taken from each sample and placed in 25 ml test tubes. One ml of enzyme solution (0.0051 g of β-amylase and 0.051 g of pullulanase were weighed into a 100 ml stoppered Erlenmeyer flask, 30 ml of 0.8 M acetate buffer (pH 6.0) was added, and the mixture was shaken for 10 minutes and then filtered) and incubated at 40°C for 30 minutes. Simultaneously, for the blank test, four ml was taken from the 50 ml fully gelatinized sample, and one ml of inactivated enzyme solution (the enzyme solution was heated in boiling water for 10 minutes and then cooled in water) was added and incubated at 40°C for 30 minutes. After the enzyme reaction was complete, all three samples (sample, fully gelatinized sample, and blank test sample) were heat-treated in boiling water for 5 minutes to inactivate the enzymes, and then 15 ml of deionized water was added to prepare each sample solution.

[0059] 3. Measurement and calculation of the degree of gelatinization One ml of each sample solution prepared in step 2 above was placed in a 25 ml test tube, and 5 ml of ferricyanide solution (0.37 g of potassium hexacyanoferrate(III) and 20.0 g of sodium carbonate (anhydrous) dissolved in water to make 1 L) was added. The mixture was heated in boiling water for 10 minutes and then cooled with water. The absorbance was measured using a spectrophotometer (V-630 or V-730DS, manufactured by JASCO Corporation) under the following conditions. Wavelength: 420nm Cell length: 1cm Control: Ion-exchanged water

[0060] The degree of gelatinization was calculated using the following formula based on the values ​​measured as described above. Gelatinization degree (%) = [(Absorbance of blank test solution - Absorbance of sample solution) / (Absorbance of blank test solution - Absorbance of fully gelatinized sample solution)] × 100

[0061] In the same manner as the above batter (test section C), heated or unheated batters (test sections T1 to T7) of each composition shown in Table 2 were prepared, and frozen dumpling samples were prepared in the same manner as in test section C. The temperature of the batter immediately after heating and the degree of starch gelatinization in the batter were measured.

[0062] [Table 2]

[0063] A sample of frozen dumplings was placed in the freezer compartment of a Panasonic NR-B143W refrigerator-freezer (44L freezer compartment). Commercially available dumplings (manufactured by Ajinomoto Frozen Foods Co., Ltd., product name: Gyoza) were used to fill the freezer compartment to 100% (22 packs were used for a 44L freezer compartment). After 24 hours of the power supply to the freezer being cut off (the internal temperature at the time of power cut-off was -20°C), the dumplings were removed to reduce the occupancy rate to approximately 90%, and then after another 24 hours, the dumplings were removed to reduce the occupancy rate to approximately 80% (two packs of dumplings were removed every 24 hours). The freezer door was left open for one minute when removing the dumplings. 72 hours after the power was cut off, the frozen dumpling sample was removed, and the temperature of the batter was measured using a thermometer. In addition, approximately 50g of batter adhering to the dumplings and trays after storage was collected, and the degree of starch gelatinization in the batter was measured using the BAP method (described above). Furthermore, we checked whether the dumplings and batter could be neatly removed from the tray as a single unit when lifting them by grasping the edges of the dumplings with our hands. We also cooked the removed dumplings according to the cooking instructions for commercially available dumplings (manufactured by Ajinomoto Frozen Foods Co., Ltd., product name: Gyoza) and confirmed their quality through sensory evaluation. The criteria for evaluating the shape retention of the batter after storage and the quality of the dumplings after cooking are shown in Tables 3 and 4, respectively.

[0064] [Table 3]

[0065] [Table 4]

[0066] The test results are shown in Table 5 and Figure 1. In test groups C, T2, T4, and T5, regardless of the presence or absence of emulsifiers and thickeners, the heated batter retained its shape after storage when applied to the fried surface of the dumplings, allowing for clean removal from the tray along with the dumplings. Furthermore, the post-cooking quality showed no significant difference compared to those stored at -18°C or below, with the dumplings retaining their shape and the edges of the wrappers remaining moist. On the other hand, in the unheated batters of test groups T1, T3, T6, and T7, most of the batter remained in the tray after storage, no crispy edges formed after cooking, and the edges of the skin were hard. Even the batter in test group T7, which had its viscosity increased with a thickening agent, did not produce the same effect as the heated batter.

[0067] [Table 5]

[0068] From the above, it has become clear that the gelatinization of starch by heating significantly affects the shape retention of the batter after storage and its quality after cooking.

[0069] Test Example 2: Effect of batter heating time on the shape retention and post-cooking quality of frozen dumplings after storage in a freezer under disaster-simulated conditions. Using a batter with the same composition as Test Group C, frozen dumpling samples were prepared by varying the heating time to 9 minutes (Test Group C), 18 minutes (Test Group T8), 7 minutes (Test Group T9), 5 minutes (Test Group T10), 3 minutes (Test Group T11), and 1.5 minutes (Test Group T12) using the same method as in Test Example 1. The shape retention of the batter after storage and the quality after cooking were evaluated in the same manner as in Test Example 1.

[0070] The results are shown in Table 6. Only the batter from test group T12, which was heated at 95°C for 1.5 minutes, did not retain its shape after storage and remained in the tray. Immediately after heating, the batter had a slightly higher viscosity than the raw batter, but it was fluid. From the results of the starch gelatinization measurement after heating, the degree of starch gelatinization was close to 100% when heated for 3 minutes or more, while the degree of starch gelatinization when heated for 1.5 minutes was about 22%, confirming that the starch was not sufficiently gelatinized. In addition, because the batter remained in the tray, the crispy edges did not form after cooking, and the edges of the skin were somewhat dry and hard. This is presumed to be because the aged starch in the skin could not be regelatinized due to the low moisture content. On the other hand, due to the retrogradation of starch in the batter during storage, the degree of gelatinization of the starch after storage was lower than that after heating. Furthermore, when the degree of gelatinization of the starch after heating was close to 100%, a tendency was observed for the degree of starch retrogradation to increase with shorter heating times. It was inferred that the degree of starch swelling due to heating time affects the degree of retrogradation. The degree of starch retrogradation after storage can be expressed as a decrease in the degree of gelatinization ([Degree of gelatinization of starch after heating] - [Degree of gelatinization of starch after storage]).

[0071] [Table 6]

[0072] From the above, it was found that the degree of starch gelatinization affects the shape retention of the batter after storage, and that heating at 95°C or higher for 3 minutes or more is preferable to achieve a good degree of gelatinization.

[0073] Test Example 3: Effect of starch content in batter on the shape retention and post-cooking quality of frozen dumplings after storage in a freezer under disaster-simulated conditions. In the batter of test section C (7% by weight starch content), batters with varying starch content between 1% and 20% by weight (test sections T13 to T16; total weight adjusted by water content) were prepared, and frozen dumpling samples were prepared in the same manner as in Test Example 1. The shape retention of the batter after storage and the quality after cooking were evaluated.

[0074] The results are shown in Table 7. The batters of T15 and T16, which used 3% by weight or less of starch, had low starch content (solids), resulting in poor shape retention after storage and remaining on the tray. Furthermore, the insufficient batter during cooking prevented the formation of crispy edges, and the edges of the wrappers were hard. The batter of T14, which used 5% by weight of starch, had slightly lower shape retention after storage, but most of the batter adhered to the dumplings and could be removed from the tray. Some of the batter remained on the tray, resulting in slightly less crispy edges than in test group C, but the overall post-cooking quality was comparable to test group C. The batters of test groups C and T13, which used 7% by weight or more of starch, retained their shape well after storage and could be easily removed from the tray. However, the batter in test group T13, which used 20% by weight of starch, had a higher starch content, resulting in better shape retention. This meant the batter did not spread easily during cooking, remaining on the sides of the dumplings, and the amount of crispy edges was slightly less than in test group C. Other post-cooking quality was equivalent to that of test group C. In test groups C and T14, which used 7% by weight and 5% by weight of starch, there was no significant difference in the degree of starch gelatinization after heating and storage, but there was a slight difference in the shape retention of the batter after storage.

[0075] [Table 7]

[0076] From the above, it was found that the amount of starch in the batter affects the shape retention of the batter after storage and its quality after cooking.

[0077] Test Example 4: Effect of starch in batter on the shape retention and post-cooking quality of frozen dumplings after storage in a freezer under disaster-simulated conditions. In the batter of test plot C (starch type: glutinous rice starch Momiji), batters were prepared with variations in the starch type as shown in Table 8 (test plots T17-T20). Frozen dumpling samples were prepared in the same manner as in Test Example 1, and the shape retention of the batter after storage and the quality after cooking were evaluated. The results are shown in Table 9. Furthermore, a 10% by weight aqueous suspension was prepared for each starch type used, heated to 100°C, held for 5 minutes, and then cooled to 50°C. The viscosity changes of the aqueous suspensions for each starch type were then measured. The results are shown in Figure 2 and Table 10.

[0078] [Table 8]

[0079] [Table 9]

[0080] [Table 10]

[0081] The results from test plots T17 and T18 showed no difference in shape retention after storage between batters made with unprocessed starch from different raw materials. Therefore, it was found that the raw material from which the starch is derived does not significantly affect the shape retention of the batter. On the other hand, the results from test plots T18-20 showed that even with raw materials of the same origin, there was a slight difference in the shape retention of the batter after storage when using starch processed using different methods. This indicates that the processing method of starch has some influence on the shape retention of the batter. Regarding post-cooking quality, aside from oxidized starch, there were some differences in batter spread depending on the starch source and processing method, but no significant differences were observed in overall quality. The batter made with oxidized starch, compared to those made with other starches, resulted in some batter remaining on the tray, making the edges of the skin slightly harder, but this did not significantly impair the texture. On the other hand, the batter had very low viscosity, so it spread easily during cooking, resulting in the largest amount of crispy edges and a desirable appearance.

[0082] From the above, it became clear that the processing method, rather than the raw materials from which the starch is derived, has a greater influence on the shape retention of the batter after storage. [Industrial applicability]

[0083] Frozen dumplings with crispy edges, using the wing-forming agent of the present invention, are extremely useful because they can be used as phase-free food in both everyday and emergency situations.

Claims

1. A dumpling wing-forming agent for frozen dumplings to be cooked after pre-thawing, comprising at least one starch selected from the group consisting of unprocessed glutinous rice starch and its phosphate-crosslinked product, and unprocessed potato starch and its hydroxypropylated product, wherein the starch content in the wing-forming agent is 7 to 15% by weight, and the degree of gelatinization after storage is 25 to 100%.

2. The dumpling wing-forming agent according to claim 1, wherein the degree of gelatinization is 45% or more.

3. A dumpling wing-forming agent according to claim 1 or 2, comprising water and oil.

4. The dumpling wing-forming agent according to any one of claims 1 to 3, wherein the minimum viscosity of the starch is 350 cP or higher when the viscosity change is measured under conditions in which a 10% by weight aqueous suspension is heated to 100°C, held for 5 minutes, and then cooled to 50°C and held.

5. Frozen dumplings for cooking after pre-thawing, wherein the dumpling wing-forming agent according to any one of claims 1 to 4 is attached to the dumplings in a frozen state.

6. Frozen dumplings according to claim 5, for storage in the event of a disaster.

7. A method for producing frozen dumplings for cooking after pre-thawing, comprising the step of applying a dumpling wing-forming agent according to any one of claims 1 to 4 to the dumplings, and then heating them.

8. The manufacturing method according to claim 7, further comprising the step of freezing heated dumplings to which a dumpling wing-forming agent has been applied.

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