Composition for pan-fried gyoza wings

Abstract

The purpose of the present invention is to provide a composition for pan-fried gyoza wings, the composition making it possible to prevent winged gyoza from being scorched to a baking device and improve the peelability of the winged gyoza from the baking device when the winged gyoza are produced using the baking device.　This composition for pan-fried gyoza wings contains a starch, an edible oil and fat, an organic acid monoglyceride, and water. The organic acid monoglyceride is one or more selected from the group consisting of citric acid monoglycerides, diacetyl tartaric acid monoglycerides, and succinic acid monoglycerides. The composition for pan-fried gyoza wings according to the present invention can be used by being bonded to the surface of gyoza prior to baking and heating.

Description

Composition for Grilled Dumpling Wings

[0007] , ,

[0006] , ,

[0001] The present invention relates to a composition for grilled dumpling wings and the like.

[0002] In grilled dumplings, when wings (generally also referred to as "bari") are formed on the grilled surface and its peripheral part, the crispy texture of the grilled surface can be improved. Grilled dumplings with wings (hereinafter referred to as "dumplings with wings") can be produced, for example, by attaching a composition such as a batter liquid containing starch, cereal powder, etc. (hereinafter referred to as "composition for grilled dumpling wings") to the surface of the dumplings before baking and heating, and then baking and heating the dumplings.

[0003] Regarding the technology related to the composition for grilled dumpling wings, for example, there are those related to improving the texture and appearance of dumplings with wings (Patent Documents 1 to 6), those related to the composition for grilled dumpling wings that are difficult to burn when baked at high temperatures (Patent Document 7), etc.

[0004] On the other hand, when baking and heating dumplings using a baking utensil such as a frying pan, preventing the burning of dumplings with wings on the baking utensil and enhancing the peelability of dumplings with wings from the baking utensil are disclosed in Patent Document 6, but the effect is insufficient and there is still room for study.

[0005] Japanese Patent Application Laid-Open No. 2002-306140 International Publication No. 2019 / 021348 Japanese Patent Application Laid-Open No. 2019-041633 International Publication No. 2020 / 004632 Japanese Patent Application Laid-Open No. 2023-124555 Patent No. 7215618 Japanese Patent Application Laid-Open No. 2022-101743

[0006] An object of the present invention is to provide a composition for grilled dumpling wings that can prevent the burning of dumplings with wings on a baking utensil and enhance the peelability of dumplings with wings from the baking utensil when producing dumplings with wings using a baking utensil.

[0007] As a result of intensive studies to solve the above problems, the present inventors found that by attaching a composition for grilled dumpling wings containing starch, edible oil, organic acid monoglyceride, and water to the surface of the dumplings before baking and heating, and then baking and heating the dumplings, the above problems are solved, and further research has led to the completion of the present invention.

[0008] That is, the present invention consists of the following (1), (2), (3) and (4): (1) A composition for crispy fried dumplings, containing starch, edible oil and fat, organic acid monoglyceride, and water. (2) The composition for crispy fried dumplings according to (1), wherein the organic acid monoglyceride is one or more selected from the group consisting of citrate monoglyceride, diacetyl tartrate monoglyceride, and succinic acid monoglyceride. (3) The composition for crispy fried dumplings according to (1) or (2), wherein the content of organic acid monoglyceride in 100% by mass of the total amount of edible oil and fat and organic acid monoglyceride is 0.3 to 80% by mass (for example, 0.5 to 70% by mass, 0.8 to 60% by mass, or 1 to 50% by mass). (4) A method for producing a pan-fried dumpling crispy crust composition (for example, the pan-fried dumpling crispy crust composition described in any of (1) to (3) above) by mixing a composition containing edible oil and fat and organic acid monoglycerides (oil and fat composition), starch, and water. The present invention also includes the following inventions (5) to (10): (5) Use of a composition containing starch, edible oil and fat, organic acid monoglycerides, and water as a pan-fried dumpling crispy crust (pan-fried dumpling crispy crust composition). (6) A dumpling (dumpling before baking) with a composition containing starch, edible oil and fat, organic acid monoglycerides, and water attached to its surface. (7) A method for attaching a composition containing starch, edible oil and fat, organic acid monoglycerides, and water to the surface of a dumpling (dumpling before baking). (8) A method for forming crispy edges on dumplings (dumplings before baking) by baking dumplings (baked dumplings) to which a composition containing starch, edible oil and fat, organic acid monoglyceride, and water has been applied to the surface [a method for producing dumplings (baked dumplings) with crispy edges]. (9) An agent [composition (oil and fat composition), additive] containing edible oil and fat and organic acid monoglyceride, for adding to (blending) a composition for baked dumpling crispy edges [for example, a composition containing starch (for example, starch and water)] [composition (oil and fat composition), additive]. (10) The agent [composition (oil and fat composition), additive] according to (9), wherein the content of organic acid monoglyceride in 100% by mass of the total amount of edible oil and fat and organic acid monoglyceride is 0.3 to 80% by mass (for example, 0.5 to 70% by mass, 0.8 to 60% by mass, 1 to 50% by mass).

[0009] Dumplings coated with the present invention's pan-fried dumpling wing composition and then baked to produce dumplings with crispy edges exhibit excellent peelability from the pan. Furthermore, these dumplings have well-formed edges and a superior texture. In addition, the pan-fried dumpling wing composition of the present invention maintains a uniform state after preparation.

[0010] In this invention, "gyoza" refers to a food having at least a filling and an outer skin covering the filling, and is not limited by shape, manufacturing method, etc., and can broadly encompass what is generally called gyoza. Furthermore, in this invention, "fried gyoza" refers to gyoza that have been baked and heated to a state suitable for eating. Here, "baking and heating" refers to a heat treatment using a cooking device (e.g., a frying pan, griddle, hot plate, gyoza grill, etc.) (specifically, using the cooking device as the direct heat transfer medium). In this invention, "gyoza" is a concept that encompasses both gyoza that have been baked and heated to a state suitable for eating (fried gyoza) and gyoza before baking and heating (e.g., raw gyoza, steamed gyoza, refrigerated gyoza, frozen gyoza, etc.), and unless otherwise specified, it means both or either of these.

[0011] In this invention, the "wings" of a pan-fried 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 pan-fried dumpling refers to the surface of the dumpling that is in contact with or placed close to the grill and heated so that it develops a browned color (generally also called "brown mark") when the dumpling is grilled using a grill (e.g., a frying pan, griddle, hot plate, dumpling grill, etc.) to make it suitable for eating before grilling. In this invention, a pan-fried dumpling with wings formed on the grilled surface and its periphery is called a "winged dumpling."

[0012] In the present invention, the "composition for crispy fried dumpling wings" is a composition that can form crispy wings on the surface of fried dumplings by being applied to the surface of the dumplings before baking and then baking them to produce fried dumplings (i.e., a base for fried dumpling wings).

[0013] The present invention's composition for crispy fried dumpling wings typically contains starch, edible oils and fats, and organic acid monoglycerides (particularly starch, edible oils and fats, organic acid monoglycerides, and water).

[0014] The starch used in the pan-fried dumpling crisper composition of the present invention can be edible starch, such as starch derived from grains such as corn, rice, and wheat; potatoes such as potatoes, sweet potatoes, and cassava; and legumes such as peas and mung beans. These starches may have undergone treatments such as esterification (e.g., acetylation, phosphate crosslinking, adipic acid crosslinking), hydroxypropylation, oxidation, alpha-gelatinization, and acid treatment. These starches may be used individually or in any combination of two or more.

[0015] The starch content in 100% by mass of the pan-fried dumpling crispy crust composition of the present invention is, for example, 3% by mass or more and 20% by mass or less, preferably 7% by mass or more and 12% by mass or less.

[0016] The edible oils used in the pan-fried dumpling crisper composition of the present invention are not particularly limited as long as they are edible, and examples include vegetable oils such as palm kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil (including refined rapeseed oil), rice oil, sunflower oil, safflower oil, cocoa butter, and sesame oil; animal oils such as lard; medium-chain triglycerides and their fractions; transesterified oils; hydrogenated oils; and others. These edible oils may be used individually or in any combination of two or more.

[0017] The edible oil content in 100% by mass of the pan-fried dumpling crisper composition of the present invention is, for example, 2% by mass or more and 25% by mass or less, preferably 6% by mass or more and 12% by mass or less.

[0018] The organic acid monoglycerides used in the pan-fried dumpling crisper composition of the present invention are monoglycerides in which the hydroxyl group has been esterified with an organic acid, and can be produced by known methods such as the esterification reaction of a monoglyceride with an organic acid (or an acid anhydride of an organic acid). Examples of such organic acid monoglycerides include citrate monoglyceride, diacetyltartrate monoglyceride, succinic acid monoglyceride, acetate monoglyceride, and lactic acid monoglyceride, among which citrate monoglyceride, diacetyltartrate monoglyceride, and succinic acid monoglyceride are preferred. These organic acid monoglycerides may be used individually or in any combination of two or more.

[0019] There are no particular restrictions on the fatty acids that make up organic acid monoglycerides, as long as they are fatty acids derived from edible animal and vegetable oils. Examples of such fatty acids include straight-chain saturated fatty acids with 6 to 24 carbon atoms (e.g., caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (e.g., palmitoleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, etc.). Among these fatty acids, linear saturated fatty acids with 16 to 22 carbon atoms (e.g., palmitic acid, stearic acid, arachidic acid, behenic acid, etc.) or linear unsaturated fatty acids with 16 to 20 carbon atoms (e.g., palmitoleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, etc.) are preferred, with stearic acid and oleic acid being more preferred. Organic acid monoglycerides may be used individually from these fatty acids, or two or more may be used in any combination. Organic acid monoglycerides may also constitute a composition (fat and oil composition) together with edible oils and fats. The present invention includes such compositions, i.e., compositions (fat and oil compositions, agents) containing edible oils and fats and organic acid monoglycerides. Such compositions (oil and fat compositions, agents) can also be used as compositions (oil and fat compositions, agents) to be added to (blended into) compositions for pan-fried dumpling crispy edges [for example, compositions containing starch (and water)].

[0020] The content of organic acid monoglycerides in 100% by mass of the pan-fried dumpling crisper composition of the present invention is, for example, 0.05% by mass or more and 5% by mass or less, preferably 0.08% by mass or more and 2.4% by mass or less, more preferably 0.1% by mass or more and 2% by mass or less, and even more preferably 0.2% by mass or more and 0.6% by mass or less. In the composition of the present invention, the content (percentage, lower limit of content) of organic acid monoglycerides in 100% by mass of the total amount of edible oils and fats and organic acid monoglycerides may be selected from a range of, for example, 0.1% by mass or more, preferably 0.2% by mass or more (for example, 0.3% by mass or more), preferably 0.5% by mass or more (for example, 0.6% by mass or more), and even more preferably 0.8% by mass or more (for example, 1% by mass or more), and can also be 2% by mass or more (for example, 3% by mass or more, 4% by mass or more, 5% by mass or more), etc. The content (percentage, upper limit of content) of organic acid monoglycerides in 100% by mass of the total amount of edible oils and fats and organic acid monoglycerides may be selected from a range of, for example, 99% by mass or less (for example, 95% by mass or less), preferably 90% by mass or less (for example, 85% by mass or less), preferably 80% by mass or less (for example, 75% by mass or less), and even more preferably 70% by mass or less (for example, 65% by mass or less), and can also be 60% by mass or less (for example, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less), etc. The specific content (percentage) of organic acid monoglycerides in 100% by mass of the total amount of edible oils and fats and organic acid monoglycerides may be, for example, 0.2 to 90% by mass (for example, 0.3 to 85% by mass), preferably 0.3 to 80% by mass (for example, 0.5 to 70% by mass), and more preferably 0.8 to 60% by mass (for example, 1 to 50% by mass). Furthermore, the ratio (usage ratio, blending ratio) of the total amount of edible oils and organic acid monoglycerides (oil composition) to 100 parts by mass of starch may be selected from a range of, for example, 1 to 1,000 parts by mass (for example, 2 to 500 parts by mass), preferably 3 to 300 parts by mass (for example, 4 to 250 parts by mass), preferably 5 to 200 parts by mass (for example, 8 to 150 parts by mass), and even more preferably 10 to 100 parts by mass (for example, 15 to 85 parts by mass, 20 to 80 parts by mass, 30 to 70 parts by mass, 40 to 60 parts by mass).

[0021] The water content in 100% by mass of the pan-fried dumpling crispy crust composition of the present invention is, for example, 50% by mass or more and 94.95% by mass or less, and preferably 74% by mass or more and 86.9% by mass or less.

[0022] In addition to the above-mentioned components, the present invention's composition for crispy fried dumpling wings may optionally contain other components that are commonly found in compositions for crispy fried dumpling wings (for example, thickeners, grain flour, soy sauce and other seasonings, salts, sugars, amino acids, proteins, lecithin and other emulsifiers, etc.), as long as they do not impair the purpose of the present invention. However, according to the inventors' research, lecithin may affect the flavor of the crispy wings or cause them to turn yellow. Therefore, when using lecithin (using organic acid monoglycerides and lecithin in combination), a small amount may be used from the viewpoint of the flavor and color of the crispy edges. [For example, the lecithin content may be 1% by mass or less (for example, 0.5% by mass or less, 0.1% by mass or less, 0.01% by mass or less) in 100% by mass of the pan-fried dumpling crispy edge composition of the present invention, or the proportion of lecithin may be 30% by mass or less (for example, 20% by mass or less, 10% by mass or less, 5% by mass or less, 3% by mass or less) in the total amount of organic acid monoglycerides and lecithin.]

[0023] The method for producing the pan-fried dumpling crispy crust composition of the present invention is not particularly limited and can be produced by known methods or similar methods. For example, the pan-fried dumpling crispy crust composition of the present invention can be produced by (1) preparing an oil and fat composition containing an organic acid monoglyceride in edible oil and fat in advance, then mixing and stirring with starch and water, and adding the oil and fat composition and stirring, or (2) mixing and stirring with starch and water, and then adding edible oil and organic acid monoglyceride and stirring. Method (1) is preferred from the viewpoint of preventing undissolved organic acid monoglyceride and enabling the preparation of a more uniform pan-fried dumpling crispy crust composition.

[0024] The method for preparing the oil and fat composition used in the method described in (1) above is not particularly limited and can be produced by known methods or similar methods. For example, the oil and fat composition can be produced by adding an organic acid monoglyceride to edible oil and mixing it, and then heating and dissolving it in a constant temperature bath at 60 to 80°C.

[0025] The present invention's composition for crispy fried dumpling wings can be provided as a batter.

[0026] The present invention's composition for forming crispy edges on fried dumplings can be used by applying it to the surface of the dumplings before baking. The manner of application is not particularly limited as long as crispy edges are formed on the dumplings after baking, but it is preferable to apply the composition to at least the surface that will be the baked surface of the dumplings after baking (for example, the bottom surface). The present invention's composition for forming crispy edges on fried dumplings may be applied to the entire surface that will be the baked surface, or to only a part of the surface that will be the baked surface. In addition, the present invention's composition for forming crispy edges on fried dumplings may be applied not only to the surface that will be the baked surface, but also to parts that are continuous with the surface that will be the baked surface (for example, the side surface that is continuous with the bottom surface). The method of applying the present invention's composition for forming crispy edges on the surface of the dumplings before baking is not particularly limited and can be done by known methods or similar methods.

[0027] The amount of the present invention's pan-fried dumpling crispy coating composition that adheres to the dumplings is not particularly limited, but for example, it is 10% by mass or more and 500% by mass or less, and preferably 30% by mass or more and 100% by mass or less, relative to 100% by mass of the dumplings before heating.

[0028] After applying the pan-fried dumpling crisper composition of the present invention to the surface of the dumplings, pan-fried dumplings with crispy edges can be obtained by heating them in a cooking device (e.g., frying pan, griddle, hot plate, dumpling grill, etc.) until they are ready to eat.

[0029] Dumplings coated with the pan-fried dumpling crisper composition of the present invention may be stored in the refrigerator (chilled) or freezer before being cooked. In this case, the dumplings may be stored in a container such as a tray for frozen dumplings.

[0030] In this invention, the "shape of the wings" of a winged dumpling refers to the shape of the wings after baking and heating. For example, a winged dumpling with uniform, film-like wings, and its wings, are judged to have a good "shape of wings." On the other hand, a winged dumpling with uneven, film-like wings, and its wings, are judged to have a poor "shape of wings." The "shape of the wings" of a winged dumpling can be evaluated, for example, by sensory evaluation by a panel of experts.

[0031] In this invention, the "peelability of the wings" of a winged dumpling refers to how easily the winged dumpling can be removed from the cooking device used for heating (e.g., a frying pan, griddle, hot plate, dumpling grill, etc.). For example, a winged dumpling that can be easily removed from the cooking device without the shape of the dumpling or its wings being damaged (e.g., the wings cracking or chipping) is judged to have good "peelability from the cooking device". On the other hand, a winged dumpling whose shape and its wings are damaged when removed from the cooking device is judged to have poor "peelability from the cooking device". The "peelability from the cooking device" of a winged dumpling can be evaluated, for example, by sensory evaluation by a panel of experts.

[0032] In this invention, the "texture of the wings" of a winged dumpling refers to, for example, a winged dumpling with a crispy, firm surface and wings that are judged to have a good "texture of the wings." On the other hand, a winged dumpling with a wet texture and wings that are not firm is judged to have a poor "texture of the wings." The "texture of the wings" of a winged dumpling can be evaluated, for example, by sensory evaluation by a panel of experts.

[0033] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0034] [Manufacturing Example: Production of Succinic Acid Monoglyceride 1 (Prototype)] 724.5 g of glycerin monounsaturated fatty acid ester (product name: Emulgy OL-100H; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.) and 175.5 g of succinic anhydride (product name: Ricacid; manufactured by Shin Nippon Rika Co., Ltd.) were charged, and the temperature was raised from 80°C to 110°C at a rate of 20°C / hour while stirring, and the esterification reaction was carried out at 110°C for 30 minutes. The resulting reaction mixture was cooled to obtain succinic acid monoglyceride 1 (prototype).

[0035] [Preparation of Oil and Fat Composition] (1) Raw Materials 1) Rapeseed oil (manufactured by Boso Oil Co., Ltd.) 2) Citrate monoglyceride 1 (product name: Poem K-37V; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.) 3) Citrate monoglyceride 2 (product name: Poem K-30; constituent fatty acid: stearic acid; manufactured by Riken Vitamin Co., Ltd.) 4) Diacetyl tartrate monoglyceride 1 (product name: Panodan AB100VEG-FSMB; constituent fatty acid: oleic acid; manufactured by Danisco Japan Co., Ltd.) 5) Diacetyl tartrate monoglyceride 2 (product name: Poem W-60; constituent fatty acid: stearic acid; manufactured by Riken Vitamin Co., Ltd.) 6) Succinate monoglyceride 1 (prototype; constituent fatty acid: oleic acid) 7) Succinate monoglyceride 2 (Product name: Poem B-30; Constituent fatty acid: Stearic acid; Manufactured by Riken Vitamin Co., Ltd.) 8) Lecithin (Product name: TOPCHITIN 100; Manufactured by Cargill Japan Co., Ltd.) 9) Diglycerin fatty acid ester (Product name: Poem DO-100V; Constituent fatty acid: Oleic acid; Manufactured by Riken Vitamin Co., Ltd.) 10) Pentaglycerin fatty acid ester (Product name: Sunsoft A-173E; Constituent fatty acid: Oleic acid; Manufactured by Taiyo Kagaku Co., Ltd.) 11) Decaglycerin fatty acid ester (Product name: Ryoto Polyglyceride O-50D; Constituent fatty acid: Oleic acid; Manufactured by Mitsubishi Chemical Foods Corporation)

[0036] (2) Method for preparing the oil and fat compositions Based on the mixing ratio of the raw materials shown in Table 1, each raw material was placed in a 500 mL glass beaker, heated in a 70°C constant temperature bath while stirring with a glass rod to dissolve, and then cooled to room temperature to obtain oil and fat compositions 1 to 13 (100 g each). However, since oil and fat composition 13 has only one raw material, the above preparation was not performed, and the raw material itself was used as oil and fat composition 13.

[0037]

[0038] [Preparation and Evaluation of Composition for Gyoza Wings] (1) Raw Materials <Starch> 1) Gelatinized waxy corn starch (Product name: Nisshoku Waxy Alpha D-6; manufactured by Nippon Shokuhin Kako Co., Ltd.) 2) Phosphorus-crosslinked japonica rice starch (Product name: Rice Starch DP-35; manufactured by Matsutani Chemical Industry Co., Ltd.) 3) Wheat starch (Product name: Wheat starch floating powder; manufactured by Sanwa Starch Industry Co., Ltd.) <Other Raw Materials> 1) Oil and fat compositions 1 to 13 2) Rapeseed white pressed oil (manufactured by Bosso Oil & Fat Co., Ltd.) 3) Monoglyceryl citrate 1 (Product name: Poem K-37V; Constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.) 4) Water

[0039] (2) Preparation Method of Composition for Gyoza Wings According to the blending ratios shown in Tables 2 to 4, starch and water were mixed and stirred at 6000 rpm for 3 minutes using a stirrer (Model: TK HOMOMIXER MARK II MODEL2.5; manufactured by Primix Corporation). Then, according to the blending ratios shown in Tables 2 to 4, the remaining raw materials were added thereto and stirred at 6000 rpm for 6 minutes using the same stirrer to prepare 200 g of batter liquid each (Compositions for Gyoza Wings 1 to 20). Among these compositions for Gyoza Wings, Compositions for Gyoza Wings 1 to 16 shown in Tables 2 and 3 are examples according to the present invention, and Compositions for Gyoza Wings 17 to 20 shown in Table 4 are comparative examples thereto.

[0040]

[0041]

[0042]

[0043] (3) Evaluation of Uniformity of Composition for Gyoza Wings In (2), after stirring for 6 minutes, the uniformity of the obtained Compositions for Gyoza Wings 1 to 20 was evaluated based on the following criteria. The results are shown in Table 5.

[0044] <Uniformity> 5: Uniform after stirring 4: Almost uniform after stirring 3: Uniform for a while after stirring 2: Uniform for a short time after stirring 1: Edible oil separates immediately after stirring

[0045]

[0046] As is clear from the results in Table 5, the pan-fried dumpling crispy-side compositions 1 to 16 of the examples and the pan-fried dumpling crispy-side compositions 17 to 19 of the comparative examples all showed good results in terms of uniformity, with a score of "4" or higher. However, the pan-fried dumpling crispy-side composition 20 of the comparative examples showed immediate separation of edible oil after stirring, resulting in a uniformity score of "1".

[0047] (4) Evaluation of the crispy edges of pan-fried dumplings 60g of each pan-fried dumpling crispy edge composition (any of 1 to 20) was added to a frying pan (inner diameter: 22cm), and one refrigerated steamed dumpling (14g / piece) was placed on top with its bottom side (the side that will be fried) facing down. Then, the induction cooker [Panasonic IH cooker (KZ-PH33); manufactured by Panasonic Corporation] was set to "5" and heated for 6 minutes and 15 seconds to evaporate the moisture and obtain pan-fried dumplings with crispy edges.

[0048] The resulting pan-fried dumplings were peeled off the crispy edges using a spatula, and the shape, peelability, and texture of the crispy edges were evaluated by a panel of four experts based on the following criteria. The results are shown in Table 6.

[0049] <Shape> 5: Forms a uniform, membranous feather 4: Forms a nearly uniform, membranous feather 3: Forms a membranous feather 2: Forms a slightly membranous feather 1: Does not form a membranous feather

[0050] <Removability> 5: The feathers do not break when peeled off, showing very good removable properties. 4: The feathers do not break off at all when peeled off, showing good removable properties. 3: The feathers break slightly when peeled off, but show good removable properties. 2: The feathers break when peeled off, but can be removed from the frying pan. 1: The feathers break significantly when peeled off, and cannot be removed from the frying pan.

[0051] <Texture> 5: Hard and very crispy 4: Hard and crispy 3: Slightly hard and crispy 2: Slightly crispy 1: Not crispy

[0052]

[0053] As is clear from the results in Table 6, the pan-fried dumpling crispy-side compositions 1 to 16 of the examples, which contain organic acid monoglycerides, achieved good results of "3" or higher in all evaluation items. In contrast, the comparative examples of pan-fried dumpling crispy-side compositions 17 to 19, which do not contain organic acid monoglycerides and contain emulsifiers other than organic acid monoglycerides, and comparative example of pan-fried dumpling crispy-side compositions 20, which do not contain emulsifiers, did not achieve results of "3" or higher in any evaluation item and were inferior to those of the present invention.

[0054] [Preparation and evaluation of compositions for crispy fried dumpling wings used in frozen dumplings] (1) Raw materials 1) Wheat starch (product name: Wheat starch floating powder; manufactured by Sanwa Starch Industry Co., Ltd.) 2) Oil and fat compositions 1 to 3 and 10, 11 and 13 3) Water

[0055] (2) Method for preparing the composition for pan-fried dumpling crispy edges Wheat starch and water were mixed according to the proportions shown in Table 7 and stirred at 6000 rpm for 3 minutes using a stirrer (Model: TK HOMOMIXER MARK II MODEL 2.5; manufactured by Primix). Then, the remaining raw materials were added according to the proportions shown in Table 7 and stirred at 6000 rpm for 6 minutes using the same stirrer to prepare 200 g each of batter liquid (compositions for pan-fried dumpling crispy edges 21 to 26). Of these compositions for pan-fried dumpling crispy edges, compositions 21 to 23 are examples according to the present invention, and compositions 24 to 26 are comparative examples thereto.

[0056]

[0057] (3) Method for preparing frozen dumplings Frozen dumplings were prepared using the tray provided with commercially available frozen dumplings (product name: Gyoza; manufactured by Ajinomoto Frozen Foods Co., Ltd.). Specifically, first, 10 g of the pan-fried dumpling crisper composition (any of 21 to 26) was filled into each recess of the tray. Then, one refrigerated steamed dumpling (14 g / piece) was placed in each recess so that its bottom surface (the surface that will be fried) was in contact with the composition filled in the recess. Frozen dumplings were obtained by rapidly freezing the dumpling and the composition in a rapid freezer (internal temperature: -40°C) while they were in contact. Four frozen dumplings were prepared for each pan-fried dumpling crisper composition.

[0058] (4) Evaluation of the crispy edges of pan-fried dumplings Each frozen dumpling prepared using pan-fried dumpling crispy edge compositions 21-26 was placed in a frying pan (diameter: 22 cm) with the bottom side (the side that will be fried) facing down. Then, the induction cooker [Panasonic IH cooker (KZ-PH33); manufactured by Panasonic Corporation] was set to "5" and the pan was covered and heated for 3 minutes to steam-fry the dumplings. After that, the lid was removed and the pan was heated for 2 minutes and 30 seconds to evaporate the moisture and obtain pan-fried dumplings with crispy edges.

[0059] The resulting pan-fried dumplings were peeled off the crispy edges using a spatula, and the shape, ease of peeling, and texture of the crispy edges were evaluated by a panel of four experts based on the following criteria. The results are shown in Table 8.

[0060] <Shape> 5: Forms a uniform, membranous feather 4: Forms a nearly uniform, membranous feather 3: Forms a membranous feather 2: Forms a slightly membranous feather 1: Does not form a membranous feather

[0061] <Removability> 5: The feathers do not break when peeled off, showing very good removable properties. 4: The feathers do not break off at all when peeled off, showing good removable properties. 3: The feathers break slightly when peeled off, but show good removable properties. 2: The feathers break when peeled off, but can be removed from the frying pan. 1: The feathers break significantly when peeled off, and cannot be removed from the frying pan.

[0062] <Texture> 5: Hard and very crispy 4: Hard and crispy 3: Slightly hard and crispy 2: Slightly crispy 1: Not crispy

[0063]

[0064] As is clear from the results in Table 8, the pan-fried dumpling crispy-side compositions 21-23 of the examples containing organic acid monoglycerides achieved good results of "3" or higher in all evaluation items. In contrast, comparative examples pan-fried dumpling crispy-side compositions 24 and 25, which do not contain organic acid monoglycerides and contain emulsifiers other than organic acid monoglycerides, and comparative example pan-fried dumpling crispy-side composition 26, which does not contain emulsifiers, did not achieve results of "3" or higher in any evaluation item and were inferior to those of the present invention.

[0065] [Preparation and Evaluation of Composition for Crispy Dumpling Crisps] (1) Raw Materials 1) Phosphate-crosslinked non-glutinous rice starch (Product name: Rice Starch DP-35; manufactured by Matsutani Chemical Industry Co., Ltd.) 2) Potato starch (Product name: Matsutani Kame; manufactured by Matsutani Chemical Industry Co., Ltd.) 3) Corn starch (Product name: Corn Starch Oji; manufactured by Oji Corn Starch Co., Ltd.) 4) Oil and fat compositions 1 and 13 5) Rapeseed oil (manufactured by Boso Oil & Fat Co., Ltd.) 6) Water

[0066] (2) Method for preparing the pan-fried dumpling crispy edges Compositions 27 to 31 for pan-fried dumpling crispy edges were prepared in the same manner as described above (paragraph

[0039] ) according to the mixing ratios in Table 9.

[0067]

[0068] (3) Evaluation of the uniformity of the pan-fried dumpling crispy edges composition In (2), the uniformity of the pan-fried dumpling crispy edges compositions 27 to 31 was evaluated using the same method as described above (paragraphs

[0043] and

[0044] ). The results are shown in Table 10.

[0069]

[0070] (4) Evaluation of the wings of pan-fried dumplings The shape, peelability, and texture of the wings of pan-fried dumplings were evaluated for the pan-fried dumpling wings compositions 27 to 31 using the same method as described above (paragraphs

[0047] to

[0051] ). The results are shown in Table 11.

[0071]

[0072] [Preparation of the oil and fat composition] (1) Raw materials 1) Soybean oil (product name: Soybean oil; manufactured by J-Oil Mills) 2) Citrate monoglyceride 1 (product name: Poem K-37V; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.)

[0073] (2) Method for preparing the oil and fat composition Based on the mixing ratio of the raw materials shown in Table 12, an oil and fat composition 14 (100 g) was obtained by the same method as described above (paragraph

[0036] ).

[0074]

[0075] [Preparation and Evaluation of Composition for Crispy Dumpling Crisps] (1) Raw Materials 1) Pregelatinized waxy corn starch (Product name: Nisshoku Waxy Alpha D-6; manufactured by Nippon Shokuhin Kako Co., Ltd.) 2) Phosphate-crosslinked non-glutinous rice starch (Product name: Rice Starch DP-35; manufactured by Matsutani Chemical Industry Co., Ltd.) 3) Oil and fat composition 14 4) Water

[0076] (2) Method for preparing the pan-fried dumpling crispy topping composition The pan-fried dumpling crispy topping composition 32 was prepared in the same manner as described above (paragraph

[0039] ) according to the mixing ratio in Table 13.

[0077]

[0078] (3) Evaluation of the uniformity of the pan-fried dumpling crispy crust composition In (2), the uniformity of the pan-fried dumpling crispy crust composition 32 was evaluated using the same method as described above (paragraphs

[0043] and

[0044] ). The results are shown in Table 14.

[0079]

[0080] (4) Evaluation of the wings of pan-fried dumplings The shape, peelability, and texture of the wings of pan-fried dumplings were evaluated for the pan-fried dumpling wing composition 32 using the same method as described above (paragraphs

[0047] to

[0051] ). The results are shown in Table 15.

[0081]

[0082] [Preparation of the oil and fat composition] 1) Rapeseed oil (manufactured by Boso Oil & Fat Co., Ltd.) 2) Citric acid monoglyceride 1 (product name: Poem K-37V; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.)

[0083] (2) Method for preparing the oil and fat composition Based on the mixing ratio of the raw materials shown in Table 16, oil and fat compositions 15 to 17 (100 g each) were obtained by the same method as described above (paragraph

[0036] ).

[0084]

[0085] [Preparation and Evaluation of Composition for Crispy Dumpling Crisps] (1) Raw Materials 1) Pregelatinized waxy corn starch (Product name: Nisshoku Waxy Alpha D-6; manufactured by Nippon Shokuhin Kako Co., Ltd.) 2) Phosphate-crosslinked non-glutinous rice starch (Product name: Rice Starch DP-35; manufactured by Matsutani Chemical Industry Co., Ltd.) 3) Oil and fat composition 15-17 4) Water

[0086] (2) Method for preparing the pan-fried dumpling crispy edges Compositions 33 to 35 for pan-fried dumpling crispy edges were prepared in the same manner as described above (paragraph

[0039] ) according to the mixing ratios in Table 17.

[0087]

[0088] (3) Evaluation of the uniformity of the pan-fried dumpling crispy edges composition In (2), the uniformity of the pan-fried dumpling crispy edges compositions 33 to 35 was evaluated using the same method as described above (paragraphs

[0043] and

[0044] ). The results are shown in Table 18.

[0089]

[0090] (4) Evaluation of the wings of pan-fried dumplings The shape, peelability, and texture of the wings of pan-fried dumplings were evaluated for pan-fried dumpling wings 33 to 35 using the same method as described above (paragraphs

[0047] to

[0051] ). The results are shown in Table 19.

[0091]

Claims

A composition for crispy fried dumplings, containing starch, edible oils and fats, organic acid monoglycerides, and water. 　 The pan-fried dumpling crispy coating composition according to claim 1, wherein the organic acid monoglyceride is one or more selected from the group consisting of citrate monoglyceride, diacetyltartrate monoglyceride, and succinate monoglyceride. 　 The pan-fried dumpling crispy-side composition according to claim 1 or 2, wherein the content of organic acid monoglycerides in 100% by mass of the total amount of edible oils and fats and organic acid monoglycerides is 0.3 to 80% by mass. 　 A method for producing a pan-fried dumpling crispy topping composition by mixing an oil and fat composition containing edible oils and organic acid monoglycerides with starch and water. 　 Use of a composition containing starch, edible oils and fats, organic acid monoglycerides, and water as a composition for crispy fried dumplings. 　 Dumplings with a composition containing starch, edible oils and fats, organic acid monoglycerides, and water attached to their surface. A method for applying a composition containing starch, edible oil, organic acid monoglyceride, and water to the surface of dumplings. 　 A method for producing dumplings with crispy edges formed by baking dumplings to which a composition containing starch, edible oil and fat, organic acid monoglyceride, and water is attached to the surface. 　 An agent containing edible oils and fats and organic acid monoglycerides, for use as an additive in a composition for crispy fried dumplings. 　 The agent according to claim 9, wherein the content of organic acid monoglycerides in 100% by mass of the total amount of edible oils and fats and organic acid monoglycerides is 0.3 to 80% by mass.

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