Frozen microwaveable dumplings

Abstract

A method for preparing a frozen microwaveable dumpling product includes steaming a dumpling with a dough wrapper wrapped around a filling; spraying the steamed dumpling with water; after spraying the steamed dumpling with water, spraying the steamed dumpling with a composition comprising an emulsifier; and freezing the steamed dumpling.

Description

FROZEN MICROWAVEABLE DUMPLINGSCROSS-REFERENCE TO RELATED APPLICATION

[0001] This application claims priority to Chinese Patent Application No.202310943822.2, filed July 28, 2023, which is herein incorporated by reference in its entirety.TECHNICAL FIELD

[0002] The present invention relates to microwaveable frozen dumplings and methods of making the same. More specifically, the present invention relates to a method for making frozen dumplings with a wrapper that retains a moistness and soft texture after being heated by a micro wave.BACKGROUND

[0003] Frozen dumplings sold as ready to be made are highly popular among consumers. Methods of reheating include steaming, boiling, pan frying, or microwaving. Microwaving frozen dumplings typically entails arranging the dumplings on a plate and optionally adding a small amount of water or a moistened paper towel before heating for several minutes.

[0004] The reheating method and reheating time can affect the texture of the wrapper. Since frozen dumplings as sold may be raw, partially cooked, or fully cooked before freezing, various heating times may be needed for a consumer to fully cook the dumplings before eating.

[0005] It is desirable for dumplings to have a moist, supple-skinned wrapper. Although microwave cooking is fast and convenient, it can sometimes produce cooked dumplings with a dry and tough wrapper. What is needed is an improvement over the foregoing.SUMMARY

[0006] The present disclosure relates to a frozen microwaveable dumpling with high moisture content and to a method for preparing the same.

[0007] In one form thereof, the present disclosure provides a method for preparing frozen microwaveable dumplings, the method comprising: steaming a dumpling comprising adough wrapper wrapped around a filling; spraying the steamed dumpling with water; after spraying the steamed dumpling with water, spraying the steamed dumpling with a composition comprising an emulsifier; and freezing the steamed dumpling.

[0008] While multiple embodiments are disclosed, still other embodiments of the present invention will become apparent to those skilled in the art from the following detailed description, which shows and describes illustrative embodiments of the invention.Accordingly, the drawings and detailed description are to be regarded as illustrative in nature and not restrictive.BRIEF DESCRIPTION OF THE DRAWINGS

[0009] FIG. 1 is a flow chart of a method for preparing frozen microwaveable dumplings.

[0010] While the invention is amenable to various modifications and alternative forms, specific embodiments have been shown by way of example in the drawings and are described in detail below. The intention, however, is not to limit the invention to the particular embodiments described. On the contrary, the invention is intended to cover all modifications, equivalents, and alternatives falling within the scope of the invention as defined by the appended claimsDETAILED DESCRIPTION

[0011] Dumplings (also known as “Jiaozi” or “Gyoza”) are a popular food item. Frozen and microwaveable ready to eat dumplings are a convenient way for consumers to enjoy dumplings without going through the time consuming steps of preparing a wrapper, preparing a fdling, and folding the dumplings.

[0012] To achieve better and more consistent results with the formation and cooking of juicy and tender microwaveable dumplings, the present disclosure describes a method for imparting the surface of the dumplings with water and an emulsifier composition before the dumpling product is frozen. The addition of extra water and emulsifier in the dumpling formation process allows the consumer to enjoy a micro wave heated dumpling with a high moisture content, similar to a boiled or steamed dumpling.

[0013] The present disclosure provides frozen microwaveable dumplings, and a method for preparing frozen microwaveable dumplings comprising the following steps:(i) steaming a dumpling comprising a dough wrapper wrapped around a fdling;(ii) spraying the steamed dumpling with water;(iii) after spraying the steamed dumpling with water, spraying the steamed dumpling with a composition comprising an emulsifier; and(iv) freezing the steamed dumpling.

[0014] One embodiment of this method is provided in FIG. 1. Referring to FIG. 1 , the method comprises a first step of forming and filling dumplings (110), optionally spraying a first water spray on the surface of the dumplings (120), steaming the dumplings (130), spraying a second water spray on the surface of the dumplings (140), spraying an emulsion composition on the surface of the dumplings (150), then freezing the dumplings (160).

[0015] In some embodiments, a dumpling product is first prepared by enclosing a filling with a dough wrapping. Suitable fillings include but are not limited to cabbage pork, corn pork, leek pork, chive pork, and other meat source based fillings such as chicken and fish. The dough wrapper may be gathered around the filling such that the wrapper forms a folded seam at the edges where it is pressed together. The dough wrapper may be formed of one or more layers. In some embodiments, the dumpling comprises a folded seam with no more than two overlapping layers of dough wrapper. In some embodiments, having too many layers of dough wrapper results in the dumpling having a tough or chewy texture. A dumpling having a folded seam with no more than two overlapping layers of dough wrapper resulted in a dumpling having a soft and moist wrapper after being heated by a microwave. In some embodiments, the dumpling filling may be raw, partially cooked, or fully cooked. Fully cooked dumplings may be safely consumed with minimal heating (i.e. relatively short cooking time), whereas partially cooked, or raw dumplings need relatively longer cooking time to make sure the fillings are fully cooked for safe consumption.

[0016] In some embodiments, after the dumplings are formed and filled, the outer surface of the dumplings may optionally be sprayed with a first water spray in step 120. For the first optional water spraying, the dumplings may be arranged on a tray such that the entire tray can be placed under an apparatus configured to spray water. The shape of the tray is not particularly limited. However, due to cost considerations, a simple shape is desirable and a shape with a flat bottom is preferred. In some embodiments, the water spraying apparatusmay comprise one or more nozzles or sprayers which is connected to a water source. For example, the nozzles or sprayers may be connected to portable water source and a pump is used to move water from the water source to the nozzles or sprayers. The amount of water applied during the first optional spraying step may be as low as 50 grams (g), 60 g, 70 g, 80 g, 90 g, 100 g, or as high as 110 g, 120 g, 130 g, 140 g, 150 g, or within any range encompassed by any two of the foregoing ranges as endpoints. The temperature of the water used for the first optional spraying step may be as low as 15 degrees Celsius (°C), 16 °C, 17 °C, or as high as 18 °C, 19 °C, 20 °C, or within any range encompassed by any two of the foregoing values as endpoints. Sometimes, the wrapper of the dumplings can crack as they wait for the next step. In some embodiments, the first water spray in step 120 can prevent or reduce cracking of the wrapper between step 120 and step 130. In addition, the first water spraying step may increase the moisture content of the dumpling wrapper from about 35% to about 40%.

[0017] In some embodiments, after the first optional water spraying, the dumplings are steamed in step 130 according to any known steaming method. Suitable apparatuses include steam cabinets or other steam cookers. The dumplings may remain on the tray to make the transferring of dumplings between the steam cooker and next steps more efficient.

[0018] The steam cooker may be set at a temperature high enough to fully cook the dumplings in several minutes. The steaming can occur at a temperature as low as 90 °C, 100 °C, 110 °C, 120 °C, 130 °C, 140 °C, or as high as 150 °C, 160 °C, 170 °C, 180 °C, 190 °C, 200 °C, or within any range encompassed by any two of the foregoing values as endpoints. For example, the steaming can occur at a temperature from 90 °C to 200 °C, or from 100 °C to 150 °C.

[0019] The steaming step may last from as low as 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, or as high as 9 minutes, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, 15 minutes, or within any range encompassed by any two of the foregoing values as endpoints. For example, the dumplings may be steamed for from 4 minutes to 12 minutes, or from 6 minutes to 8 minutes.

[0020] In some embodiments, after the steaming step, the dumplings may be sprayed with water a second time in step 140. For the second spraying, the apparatus and set up may be the same as the first step. The amount of water applied during the second spraying step may be as low as 50 g, 60 g, 70 g, 80 g, 90 g, 100 g, or as high as 110 g, 120 g, 130 g, 140 g,150 g, or within any range encompassed by any two of the foregoing ranges as endpoints. The temperature of the water used for the second optional spraying step may be as low as 15 °C, 16 °C, 17 °C, or as high as 18 °C, 19 °C, 20 °C, or within any range encompassed by any two of the foregoing values as endpoints. The second water spraying adds additional moisture to the dumpling wrappers and also cools the temperature of the dumplings down after they exit the hot steamer. After the second water spraying, the internal temperature of the dumplings may be 35 °C or lower, 30 °C or lower, or 25 °C or lower. In some embodiments, the second spraying of step 140 can be performed for a time sufficient so that the dumplings’ dough wrapper may have a moisture content by weight of as low as 50%, 51%, 52%, 53%, 54%, 55%, or as high as 56%, 57%, 58%, 59%, 60%, or within any range encompassed by any two of the foregoing values as endpoints. For example, the dough wrapper may have a moisture content of 50% to 60% by weight or 52% to 57% by weight. In some embodiments, the moisture of the dough wrapper can be determined by cutting off a portion of the dough wrapper at the end of the dumpling and using a commercially available moisture machine, such as the Mettler Toledo HB43-S to determine the moisture of the cut portion.

[0021] In some embodiments, following the second spraying, the dumplings may be sprayed with an emulsifier composition to further increase their moisture content. For this spraying step, the apparatus and set up may be the same as any of the previous spraying steps. The emulsifier composition may be a solution or suspension comprising water and a food grade emulsifier. Suitable food-grade emulsifiers include xanthan gum, lecithin, mono- and diglycerides of fatty acids, polysorbate, guar gum, acacia gum, pectin, sodium alginate, carrageenan, and combinations thereof. The emulsion composition may comprise combinations of any of the foregoing food-grade emulsifiers. In the emulsion composition, the amount of emulsifier may be as low as 5 wt.%, 10 wt.%, 20 wt.%, 30 wt.%, 40 wt.%, 50 wt.%, or as high as 60 wt.%, 70 wt.%, 80 wt.%, 90 wt.%, 95 wt.%, or within any range encompassed by any two of the foregoing values as endpoints, based on the total weight of the emulsifier composition. In some embodiments, the emulsion solution or suspension prevents water from evaporating from the wrapper during storage in the freezer and may prevent or reduce freezer bum on the dumplings. This increases the tolerance of the wrapper during storage, especially for moisture loss caused by temperature fluctuations during storage and can increase shelf life of the dumplings.

[0022] In some embodiments, after the spraying of the emulsifier composition, the dumplings may be frozen in step 160. This step may involve placing the tray containing the dumplings into a freezer. In some embodiments, the dumplings may further be packaged in bags and stored. The dumplings are maintained in the frozen state until they are ready to be prepared and consumed.

[0023] After the emulsifier composition is applied to the dumplings and before the freezing step, for example immediately before the freezing step, the dumplings’ dough wrapper may have a moisture content by weight of as low as 50%, 51%, 52%, 53%, 54%, 55%, or as high as 56%, 57%, 58%, 59%, 60%, or within any range encompassed by any two of the foregoing values as endpoints. For example, the dough wrapper may have a moisture content of 50% to 60% by weight or 52% to 57% by weight immediately before the freezing step.

[0024] To prepare the dumplings for consumption, a user may take the frozen dumplings and heat them in a microwave. Advantageously, the frozen dumplings retain a high moisture content after microwaving and the wrapper may have a similar texture to a dumpling that is heated by more traditional methods like boiling or steaming. Heating the dumplings in the microwave can reduce the moisture content of the dough wrapper. For example, in some embodiments, the dumplings’ dough wrapper may have a moisture content of 55% to 60% by weight before heating in the microwave and a moisture content of 50% to 55% by weight after heating in the micro wave.EXAMPLES

[0025] Example 1

[0026] Example 1 describes the steps of an exemplary method for preparing frozen microwaveable dumplings according to the present disclosure. In this example, a dumpling product with a dough wrapper enclosing a pork and chive fdling was prepared. The dumplings were arranged on trays and were sprayed with 100g of 17°C water from spray nozzles arranged above each tray. After the dumplings were sprayed with water, they were steamed for 8 minutes at 140°C. Then, using the same water spraying apparatus as described above, the dumplings were sprayed again with 100g of 17°C water until they reached an internal temperature of less than 30°C as measured by an instant read thermometer. After the second water spraying was complete, the dough wrapper had a moisture content of 55% asmeasured by a Mettler Toledo HB43-S moisture meter. Next, the dumplings were sprayed, using the same spraying apparatus as described above, with an emulsifier solution containing 100 g of xanthan gum. The dumplings were then frozen, packaged, and stored.

[0027] Example 2

[0028] Example 2 describes a method of heating frozen microwaveable dumplings according to the present disclosure. In this example, the frozen microwaveable dumplings from Example 1 are removed from their packaging and placed onto a microwave safe plate. The dumplings are microwaved on high for 5 minutes. After microwaving, the dumplings are heated thoroughly and have a soft and supple wrapper.

[0029] Various modifications and additions can be made to the exemplary embodiments discussed without departing from the scope of the present invention. For example, while the embodiments described above refer to particular features, the scope of this invention also includes embodiments having different combinations of features and embodiments that do not include all of the above described features.

Claims

CLAIMSThe following is claimed:

1. A method for preparing frozen microwaveable dumplings, the method comprising: steaming a dumpling comprising a dough wrapper wrapped around a filling; spraying the steamed dumpling with water; after spraying the steamed dumpling with water, spraying the steamed dumpling with a composition comprising an emulsifier; and freezing the steamed dumpling.

2. The method of claim 1, wherein the dough wrapper has a moisture content of 50% to 60% by weight immediately before the freezing step.

3. The method of claim 1, wherein the dough wrapper has a moisture content of 52% to 57% by weight immediately before the freezing step.

4. The method of claim 1, wherein the emulsifier comprises xanthan gum.

5. The method of claim 1, wherein the steaming occurs at a temperature of from 90°C to200°C.

6. The method of claim 1, wherein the steaming occurs for 4 minutes to 12 minutes.

7. The method of claim 1, wherein the dumpling has an internal temperature of 30°C or lower after the water spraying step.

8. The method of claim 1, wherein the dumpling comprises a folded seam with no more than two overlapping layers of dough wrapper.

9. The method of claim 1, further comprising spraying the dumpling with water before the steaming step.

10. The method of claim 9, wherein the water of the water spraying step has a temperature of 17°C.

11. A frozen microwaveable dumpling produced by the method of any of claims 1-10.

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