JP6804011B1 - Manufacturing method of bean paste food and bean paste - Google Patents
Manufacturing method of bean paste food and bean paste Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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Abstract
本発明は、挽肉と、該挽肉以外の具材とを含む餡が麺皮で包餡された包餡食品の製造方法に関する。本方法は、挽肉以外の具材と、豚脂とを加熱調理して、調理済み具材を得る加熱工程と、前記調理済み具材と、生挽肉とを混合して餡を得る混合工程と、前記餡を麺皮で包餡して、包餡食品を得る包餡工程とを備える。また、本発明は、前記加熱工程及び前記混合工程を備え、挽肉と、該挽肉以外の具材とを含む、包餡食品に用いられる餡の製造方法も提供する。The present invention relates to a method for producing a bean paste food in which a bean paste containing minced meat and ingredients other than the minced meat is wrapped in noodle skin. In this method, ingredients other than minced meat and lard are cooked to obtain cooked ingredients, and the cooked ingredients and raw minced meat are mixed to obtain bean paste. , The bean paste is provided with a bean paste step of wrapping the bean paste with noodle skin to obtain a bean paste food. The present invention also provides a method for producing bean paste used in bean paste foods, which comprises the heating step and the mixing step, and includes minced meat and ingredients other than the minced meat.
Description
本発明は、包餡食品及び餡の製造方法に関する。 The present invention relates to a packaged food and a method for producing bean paste.
包餡食品は、畜肉類、魚介類、野菜類、ソース類等を組み合わせた餡を、小麦粉や米粉等の穀粉類や澱粉類から調製された麺皮で包んで成形した食品の総称である。包餡食品は焼く、煮る、蒸す等の加熱調理を更に行って、これをそのままで、又は調味液とともに喫食する。包餡食品としては、例えば餃子、ワンタン、シュウマイ、ラビオリ等が挙げられる。包餡食品は、麺皮と餡を同時に喫食することで、あたかも主食と具材とを同時に食べたような味のコントラストを楽しむことができる食品であり、餡の種類を変えたり、加熱調理の方法を変えたりすることで味わいが変わるため、種々のバリエーションが考えられるものである。 The bean paste food is a general term for foods formed by wrapping bean paste, which is a combination of livestock meat, seafood, vegetables, sauces, etc., with noodle skin prepared from flours such as wheat flour and rice flour, and starches. The bean paste food is further cooked by heating such as baking, simmering, and steaming, and is eaten as it is or with a seasoning liquid. Examples of the bean paste food include dumplings, wontons, dumplings, ravioli and the like. The bean paste food is a food that you can enjoy the contrast of taste as if you ate the staple food and the ingredients at the same time by eating the noodle skin and the bean paste at the same time, and you can change the type of bean paste or cook it by cooking. Since the taste changes by changing the method, various variations are conceivable.
一方で、家庭で種々のバリエーションの包餡食品を喫食しようとする場合には、包餡食品の製造に多くの工程が必要であるので、該包餡食品を一度に製造するのは困難である。そのため、予め成形された状態で販売され、購入後に加熱調理のみ行えば喫食できる包餡食品や、予め成形され且つ加熱調理済み状態で販売されている包餡食品等が流通している。しかしながら、包餡食品は、麺皮及び餡の双方に水分を多く含んでいることから、冷蔵及びチルド環境下で保存した場合であっても、その保存期間は非常に短いものであった。 On the other hand, when trying to eat various variations of bean paste food at home, it is difficult to produce the bean paste food at one time because many steps are required to produce the bean paste food. .. Therefore, bean paste foods that are sold in a preformed state and can be eaten only by cooking after purchase, and bean paste foods that are sold in a preformed and cooked state are on the market. However, since the bean paste food contains a large amount of water in both the noodle skin and the bean paste, the storage period is very short even when stored in a refrigerated and chilled environment.
保存期間を長くすることを目的として、包餡食品を乾燥させて水分量を低下させる検討が行われているが、麺皮は乾燥によって割れたり砕けたりすることがあり、また餡が乾燥に適さない場合が少なくない。その結果、商品としての流通が困難であったり、包餡食品が有する味わいを十分に喫食者に提供することができなかった。 For the purpose of prolonging the storage period, studies have been conducted to reduce the water content by drying the bean paste food, but the noodle skin may crack or crumble due to drying, and the bean paste is suitable for drying. There are many cases where there is no such thing. As a result, it was difficult to distribute the product as a product, and it was not possible to sufficiently provide the taste of the bean paste food to the eater.
また、冷凍保存された包餡食品の例として、冷凍餃子が挙げられる。冷凍餃子は、予め成形された状態で加熱調理のみ行えば喫食できる包餡食品の一種であり、これをフライパン等の熱した鉄板上で数分焼き上げるだけで、餡はジューシーであり、麺皮はぱりぱりとした、作りたてとほとんど変わらない味のコントラストを楽しむことができる。しかしながら、冷凍保存は、冷凍温度の維持にコストがかかるという問題がある。 In addition, frozen dumplings can be mentioned as an example of frozen bean paste foods. Frozen dumplings are a type of bean paste food that can be eaten only by cooking in a preformed state. Simply bake this on a heated iron plate such as a frying pan for a few minutes, and the bean paste is juicy and the noodle skin is You can enjoy the crisp, contrasting taste that is almost the same as freshly made. However, freezing storage has a problem that it is costly to maintain the freezing temperature.
このような包餡食品の保存方法に関して、種々の提案がなされている。特許文献１には、包餡後に、餡部分の具材に非熱変性部位を残したまま、麺皮を熱処理する熱処理工程を行うことが記載されている。
特許文献２には、茹でたワンタンを５℃以下に冷却し、別途用意した５℃以下のスープに混合した後、冷凍する冷凍ワンタンスープの製造方法が記載されている。
特許文献３には、包餡食品を具材として含む冷凍スープであって、スープが包餡食品の少なくとも表面の一部に付着しているものが記載されている。Various proposals have been made regarding a method for preserving such bean paste foods. Patent Document 1 describes that after wrapping, a heat treatment step of heat-treating the noodle skin is performed while leaving a non-heat-denatured portion in the ingredients of the bean paste portion.
Patent Document 2 describes a method for producing frozen wonton soup, in which boiled wonton is cooled to 5 ° C. or lower, mixed with a separately prepared soup at 5 ° C. or lower, and then frozen.
Patent Document 3 describes a frozen soup containing a bean paste food as an ingredient, in which the soup is attached to at least a part of the surface of the bean paste food.
ところで、包餡食品は水分を含む餡が麺皮で包まれた形態であるため、餡の水分が麺皮に移行しやすくなっており、その結果、包餡食品全体の風味や食感が悪化することがあった。この点に関して、特許文献１に記載の製造方法では何ら検討されていない。 By the way, since the bean paste containing water is wrapped in the noodle skin, the water content of the bean paste is easily transferred to the noodle skin, and as a result, the flavor and texture of the whole bean paste food is deteriorated. I had something to do. In this regard, the manufacturing method described in Patent Document 1 has not been studied at all.
また、特許文献２及び３に記載のスープでは、包餡食品を液体中で保存しているので、スープの水分が麺皮を介して餡に移行しやすく、餡の本来有する風味が損なわれることがあった。 Further, in the soups described in Patent Documents 2 and 3, since the bean paste food is stored in a liquid, the water content of the soup is easily transferred to the bean paste through the noodle skin, and the original flavor of the bean paste is impaired. was there.
したがって、本発明の課題は、保存後の包餡食品を加熱した場合でも、挽肉を含む餡の風味及び食感が良好に知覚できる包餡食品及び包餡食品用の餡を提供することにある。 Therefore, an object of the present invention is to provide bean paste foods and bean paste for bean paste foods, in which the flavor and texture of bean paste including ground meat can be satisfactorily perceived even when the bean paste food after storage is heated. ..
本発明は、挽肉と、該挽肉以外の具材とを含む餡が麺皮で包餡されてなる包餡食品の製造方法であって、
挽肉以外の具材と、豚脂とを加熱調理して、調理済み具材を得る加熱工程と、
前記調理済み具材と、生挽肉とを混合して餡を得る混合工程と、
前記餡を麺皮で包餡して、包餡食品を得る包餡工程とを備える、包餡食品の製造方法を提供するものである。The present invention is a method for producing a bean paste food in which a bean paste containing minced meat and ingredients other than the minced meat is wrapped in noodle skin.
A heating process in which ingredients other than minced meat and lard are cooked to obtain cooked ingredients.
A mixing step of mixing the cooked ingredients with raw minced meat to obtain bean paste, and
The present invention provides a method for producing a bean paste food, which comprises a bean paste step of wrapping the bean paste with noodle skin to obtain the bean paste food.
また本発明は、挽肉と、該挽肉以外の具材とを含む、包餡食品に用いられる餡の製造方法であって、
挽肉以外の具材と、豚脂とを加熱調理して、調理済み具材を得る加熱工程と、
前記調理済み具材と、生挽肉とを混合して餡を得る混合工程とを備える、餡の製造方法を提供するものである。The present invention is a method for producing bean paste used for bean paste foods, which comprises minced meat and ingredients other than the minced meat.
A heating process in which ingredients other than minced meat and lard are cooked to obtain cooked ingredients.
The present invention provides a method for producing bean paste, which comprises a mixing step of mixing the cooked ingredients and raw minced meat to obtain bean paste.
以下に本発明を、その好ましい実施形態に基づいて説明する。以下の説明では、「Ｘ〜Ｙ［Ｚ］」（Ｘ及びＹは任意の数字を示し、［Ｚ］は単位を示す。）と記載した場合、特に断りのない限り、「Ｘ［Ｚ］以上Ｙ［Ｚ］以下」を意味する。 The present invention will be described below based on its preferred embodiments. In the following description, when "X to Y [Z]" (X and Y indicate arbitrary numbers and [Z] indicates a unit), unless otherwise specified, "X [Z] or more" It means "below Y [Z]".
本発明の餡の製造方法は、挽肉以外の具材と、豚脂とを加熱調理して、調理済み具材を得る加熱工程と、前記調理済み具材と、生挽肉とを混合して、包餡食品に用いられる餡を得る混合工程とを備えている。また、本発明の包餡食品の製造方法は、前記加熱工程及び前記混合工程を経て得られた餡を麺皮で包餡して、包餡食品を得る包餡工程を更に備えている。これらの製造方法は、加熱工程及び混合工程をともに備えているので、以下の説明では、特に断りのない限り、加熱工程及び混合工程に関する説明は、餡の製造方法及び包餡食品の製造方法の双方の説明に適用される。 In the method for producing bean paste of the present invention, an ingredient other than minced meat and lard are cooked to obtain a cooked ingredient, and the cooked ingredient and raw minced meat are mixed. It includes a mixing step to obtain the bean paste used in the bean paste food. Further, the method for producing a bean paste food of the present invention further includes a bean paste step of obtaining a bean paste food by wrapping the bean paste obtained through the heating step and the mixing step with a noodle rind. Since these manufacturing methods include both a heating step and a mixing step, in the following description, unless otherwise specified, the description regarding the heating step and the mixing step is described in the method for producing bean paste and the method for producing bean paste food. Applies to both explanations.
本発明における包餡食品とは、原料として穀粉や澱粉を用いて製造された一枚又は複数枚の麺皮によって、挽肉を含む餡が包まれた食品を指し、パン、お好み焼き、パイ等のベーカリー食品は除かれる。包餡食品における餡は、一枚又は複数枚の麺皮によって完全に被覆されていてもよく、餡の一部が麺皮から露出していてもよい。このような食品としては、例えば、焼餃子、水餃子、蒸餃子等の餃子、焼売、ワンタン、小龍包、ラビオリ、春巻き、肉まん等が挙げられる。これらのうち、麺皮と餡との食感の組み合わせを良好なものとする観点からは、包餡食品として餃子及びラビオリが好ましく、ラビオリが一層好ましい。 The bean paste food in the present invention refers to a food in which bean paste containing ground meat is wrapped with one or more pieces of noodle skin produced using flour or starch as a raw material, and is a bakery such as bread, okonomiyaki, and pie. Food is excluded. The bean paste in the bean paste food may be completely covered with one or more pieces of noodle skin, or a part of the bean paste may be exposed from the noodle skin. Examples of such foods include dumplings such as grilled dumplings, water dumplings, steamed dumplings, dumplings, wontons, dumplings, ravioli, spring rolls, meat buns, and the like. Of these, dumplings and ravioli are preferable as the bean paste food, and ravioli is more preferable, from the viewpoint of improving the texture combination of the noodle skin and the bean paste.
本発明では、まず、挽肉以外の具材（以下、これを単に「具材」ともいう。）と、豚脂とを加熱調理して、調理済み具材を得る（加熱工程）。挽肉を混合する前に具材と豚脂とを予め加熱調理することによって、豚脂を具材表面に付着させることができ、その結果、具材自体の風味を損なうことなく、加熱された豚脂自体の香ばしい風味を効果的に付与することができる。 In the present invention, first, ingredients other than minced meat (hereinafter, this is also simply referred to as “ingredients”) and lard are cooked to obtain cooked ingredients (heating step). By pre-cooking the ingredients and lard before mixing the minced meat, the lard can be attached to the surface of the ingredients, resulting in the heated pork without compromising the flavor of the ingredients themselves. The fragrant flavor of the fat itself can be effectively imparted.
加熱工程における「挽肉」とは、牛、豚、鶏等の畜肉類、馬、鹿、猪等の獣肉類などの一種以上の原料肉をミンチ又はチョッパーした生肉及びその調理肉を指し、加熱処理が全くされておらず加熱変性していない「生挽肉」、一部加熱変性されているが大部分は加熱変性していない「半生挽肉」、及び加熱変性処理された「加熱済み挽肉」の全ての態様が包含される。 "Ground meat" in the heating process refers to raw meat that is minced or choppered from one or more raw meats such as livestock meat such as beef, pork, chicken, and animal meat such as horse, deer, and ino, and its cooked meat. All of "raw minced meat" that has not been heat-modified at all, "semi-raw ground meat" that has been partially heat-modified but mostly not heat-modified, and "heated ground meat" that has been heat-modified. Aspects are included.
また本工程における「挽肉以外」とは、上述した態様の挽肉を意図的に含有させることを除外する趣旨であり、挽肉以外の具材中に前記挽肉が不可避的に含まれることは許容される。含水状態の具材１００質量部に対して、前記挽肉が１０質量部以下含まれる場合には、「不可避的に含まれる」とする。加熱工程において、前記挽肉を意図的に含有させた状態で豚脂と加熱すると、後述する実施例及び比較例の対比にて示されるように、餡としてのまとまりが得られにくく、包餡食品の製造におけるハンドリング性が劣りやすくなる。 Further, "other than minced meat" in this step is intended to exclude intentionally containing the minced meat of the above-mentioned embodiment, and it is permissible that the minced meat is inevitably contained in the ingredients other than the minced meat. .. When the ground meat is contained in an amount of 10 parts by mass or less with respect to 100 parts by mass of the water-containing ingredient, it is said to be "unavoidably contained". In the heating step, when the minced meat is intentionally contained and heated with lard, as shown in the comparison between Examples and Comparative Examples described later, it is difficult to obtain a cohesiveness as bean paste, and the bean paste food product. Handleability in manufacturing tends to be inferior.
本工程で用いられる具材は、目的とする餡や包餡食品の種類及び風味に応じて適宜選択することができ、例えば玉ネギ、ニンジン、ニラ、キャベツ、トマト等の野菜類、シイタケ、マイタケ等のキノコ類、リンゴ、ナシ等の果実類、ニンニク、ショウガ等のスパイス類から１種又は２種以上を組み合わせて用いることができる。餡としてのまとまりを高めて包餡食品の製造時のハンドリング性を高めるとともに、包餡食品の食感を高める観点から、具材は所定の形状に細断処理されたものを用いられることが好ましい。細断処理された具材の形状としては、例えば、一辺１〜８ｍｍのダイス形状、あるいは、短軸方向の長さ１〜６ｍｍ×長軸方向の長さ４〜２０ｍｍの角柱又は円柱形状が挙げられる。これらの具材は、加熱調理する前に、塩、醤油等の調味料や、コショウ等の香辛料を用いて、予め下味をつけておいてもよい。 The ingredients used in this step can be appropriately selected according to the type and flavor of the target bean paste or bean paste food, for example, vegetables such as onions, garlic, leeks, cabbage, tomatoes, shiitake mushrooms, and maitake mushrooms. Mushrooms such as, apples, fruits such as pears, and spices such as garlic and ginger can be used alone or in combination of two or more. From the viewpoint of enhancing the cohesiveness of the bean paste, improving the handleability during the production of the bean paste food, and enhancing the texture of the bean paste food, it is preferable to use the ingredients that have been shredded into a predetermined shape. .. Examples of the shape of the shredded material include a dice shape having a side of 1 to 8 mm, and a prism or cylinder shape having a length of 1 to 6 mm in the minor axis direction and a length of 4 to 20 mm in the major axis direction. Be done. These ingredients may be pre-seasoned with seasonings such as salt and soy sauce and spices such as pepper before cooking.
本工程における具材の配合量は、目的とする餡や包餡食品の種類及び風味に応じて適宜選択することができるが、餡のハンドリング性を高めるとともに、包餡食品の食感及び風味のバランスを良好なものとする観点から、餡に含まれる原材料（含水状態）全体の質量基準で、好ましくは９〜７９質量％、より好ましくは１５〜７０質量％、更に好ましくは４０〜６０質量％である。 The blending amount of the ingredients in this step can be appropriately selected according to the type and flavor of the target bean paste or bean paste food, but it enhances the handleability of the bean paste and the texture and flavor of the bean paste food. From the viewpoint of improving the balance, it is preferably 9 to 79% by mass, more preferably 15 to 70% by mass, and further preferably 40 to 60% by mass based on the mass of the whole raw material (water-containing state) contained in the bean paste. Is.
本発明で用いる豚脂は、豚から得られる動物性脂であり、好ましくは２７〜４０℃の融点を有する。このような豚脂としては、例えばラード等を用いることができる。このような豚脂を用いることで、加熱調理の際に豚脂を具材の表面に付着させて、具材自体の風味を損なうことなく、豚脂自体の香ばしい風味を効果的に付与することができる。 The lard used in the present invention is an animal fat obtained from pigs, and preferably has a melting point of 27 to 40 ° C. As such pork fat, for example, lard or the like can be used. By using such lard, the lard is attached to the surface of the ingredients during cooking, and the fragrant flavor of the lard itself is effectively imparted without impairing the flavor of the ingredients themselves. Can be done.
豚脂の配合量は、目的とする餡や包餡食品の種類及び風味に応じて適宜選択することができるが、包餡食品の食感及び風味のバランスを良好なものとする観点から、餡の原材料（含水状態）全体の質量基準で、好ましくは１〜１５質量％、より好ましくは６〜１２質量％である。 The amount of lard to be blended can be appropriately selected according to the type and flavor of the target bean paste or bean paste food, but from the viewpoint of improving the texture and flavor balance of the bean paste food, the bean paste is used. It is preferably 1 to 15% by mass, more preferably 6 to 12% by mass, based on the mass of the whole raw material (water-containing state).
加熱工程においては、具材及び豚脂以外の原材料として、小麦粉を更に用いることが好ましい。小麦粉を用いることによって、加熱された豚脂の香ばしい良好な風味を具材全体に均一に付与させることができ、その結果、包餡食品の風味をより一層高めることができる。小麦粉を用いる態様としては、例えば、表面に小麦粉を予め付着させた具材を豚脂とともに加熱調理したり、加熱調理中の具材に小麦粉を振りかけたり、加熱調理中の具材に小麦粉の水分散液を添加して具材と混合したりする態様が挙げられる。 In the heating step, it is preferable to further use wheat flour as a raw material other than the ingredients and lard. By using wheat flour, it is possible to uniformly impart the fragrant and good flavor of heated lard to the entire ingredient, and as a result, the flavor of the bean paste food can be further enhanced. Examples of the mode in which wheat flour is used include cooking an ingredient in which wheat flour is previously attached to the surface together with lard, sprinkling wheat flour on the ingredient being cooked, and watering the ingredient being cooked. An embodiment in which a dispersion liquid is added and mixed with the ingredients can be mentioned.
加熱工程において小麦粉を用いる場合、小麦粉としては、薄力粉、中力粉、強力粉等を用いることができるが、包餡食品の食感を良好なものとする観点から、薄力粉を用いることが好ましい。また同様の観点から、用いる小麦粉の量は、含水状態の具材１００質量部に対して、好ましくは１〜５質量部である。 When wheat flour is used in the heating step, weak flour, medium-strength flour, strong flour and the like can be used as the flour, but it is preferable to use weak flour from the viewpoint of improving the texture of the bean paste food. From the same viewpoint, the amount of wheat flour used is preferably 1 to 5 parts by mass with respect to 100 parts by mass of the water-containing ingredient.
具材と豚脂との加熱調理は、豚脂と具材とが接触可能な状態で加熱されるものであれば特に制限はなく、例えば炒める、油ちょうする等の公知の方法及び条件で行うことができる。具材の加熱調理は、具材の内部（中心部）が加熱される条件で行われてもよく、具材の表面部のみが加熱される条件で行われてもよい。 The cooking of the ingredients and the lard is not particularly limited as long as the ingredients are heated in a state where the lard and the ingredients can come into contact with each other, and is carried out by a known method and condition such as frying or oiling. be able to. The cooking of the ingredients may be carried out under the condition that the inside (center portion) of the ingredients is heated, or may be carried out under the condition that only the surface portion of the ingredients is heated.
このような加熱工程を経て得られた調理済み具材は、挽肉を意図的に含有していないものである。この調理済み具材は、加熱調理後の品温を維持したままで、又は調理済み具材を冷却した後で、生挽肉と混合して、餡を得る（混合工程）。調理済み具材と生挽肉との混合の際に、生挽肉の加熱変性を防いで、餡のまとまりを良好なものとする観点から、調理済み具材を所定の品温以下に冷却したあとで生挽肉と混合することが好ましい。調理済み具材を冷却する場合、その品温は、好ましくは３０℃未満、より好ましくは１５℃未満、更に好ましくは５℃未満であり、また、品温０℃以上であることが混合工程における具材及び餡のハンドリング性を高める観点から現実的である。 The cooked ingredients obtained through such a heating step do not intentionally contain minced meat. This cooked ingredient is mixed with raw minced meat to obtain bean paste while maintaining the product temperature after cooking or after cooling the cooked ingredient (mixing step). When mixing the cooked ingredients with the minced meat, after cooling the cooked ingredients to below the specified temperature from the viewpoint of preventing heat denaturation of the minced meat and improving the cohesiveness of the bean paste. It is preferable to mix with minced meat. When cooling the cooked ingredients, the product temperature is preferably less than 30 ° C., more preferably less than 15 ° C., further preferably less than 5 ° C., and the product temperature is 0 ° C. or higher in the mixing step. It is realistic from the viewpoint of improving the handleability of ingredients and bean paste.
混合工程に用いられる生挽肉とは、牛、豚、鶏等の畜肉類、馬、鹿、猪等の獣肉類等のうち一種以上の原料肉をミンチ又はチョッパーした生肉であり、加熱処理が全くされておらず加熱変性していないものを指す。原料肉から生挽肉を得る方法としては、例えば公知のミンチ機やグラインダー、チョッパー等の挽肉製造装置を用いて行うことができる。原料肉の挽き方の程度は特に限定されず、例えば、生挽肉の粒子の大きさを６〜１０ｍｍ程度とした粗挽き、あるいは、粒子の大きさを１〜５ｍｍ程度とした細挽きなどのいずれも採用できる。生挽肉の粒子の大きさは、一般的なミンチ機やチョッパー機を用いた場合の大きさでよいが、３〜７ｍｍのプレートを通過したものであることが包餡食品の食感を高める観点から好ましい。 The raw minced meat used in the mixing process is raw meat obtained by mincing or choppering one or more of raw meat such as beef, pork, chicken and other livestock meat, horse, deer, and ino and other animal meat, and is completely heat-treated. Refers to those that have not been heat-modified. As a method of obtaining raw minced meat from raw meat, for example, a known minced meat machine, a grinder, a chopper or the like can be used. The degree of grinding of the raw meat is not particularly limited, and for example, either coarse grinding with a particle size of raw meat of about 6 to 10 mm or fine grinding with a particle size of about 1 to 5 mm. Can also be adopted. The size of the particles of minced meat may be the size when a general minced meat machine or chopper machine is used, but it is a viewpoint of enhancing the texture of the bean paste food that it has passed through a plate of 3 to 7 mm. Is preferable.
生挽肉の含有量は、餡の原材料（含水状態）全体の質量基準で、好ましくは２０〜９０質量％、より好ましくは３０〜６０質量％である。 The content of the raw minced meat is preferably 20 to 90% by mass, more preferably 30 to 60% by mass, based on the mass of the whole raw material (water-containing state) of the bean paste.
混合工程では、用いる挽肉として生挽肉のみを混合してもよく、生挽肉に加えて、半生挽肉及び加熱済み挽肉の少なくとも一種を混合してもよい。また、調理済み具材、豚脂及び挽肉以外の他の原材料を更に混合してもよい。他の原材料としては、上述した具材を更に用いたり、これに代えて、又はこれに加えて、マグロ、カツオ、エビ、カニ、貝類等の魚介類、調味料、香辛料、増粘剤等を適宜選択して用いることができる。他の原材料は、上述した具材と同様の形状に細断処理されていてもよく、細断処理せずにそのままで用いてもよい。また他の原材料は、加熱調理済みのものを用いてもよく、非加熱状態で用いてもよいが、加熱調理されている場合、他の原材料の品温を好ましくは０℃以上３０℃未満、より好ましくは０℃以上１５℃未満、更に好ましくは０℃以上５℃未満としたものを混合する。他の原材料の配合量は、餡の原材料（含水状態）全体の質量基準で、好ましくは２０質量％以下、より好ましくは１０質量％以下である。 In the mixing step, only raw minced meat may be mixed as the minced meat to be used, or at least one of semi-raw minced meat and heated minced meat may be mixed in addition to the raw minced meat. In addition, other raw materials other than cooked ingredients, lard and minced meat may be further mixed. As other raw materials, the above-mentioned ingredients may be further used, or in place of or in addition to the above-mentioned ingredients, seafood such as tuna, bonito, shrimp, crab, shellfish, seasonings, spices, thickeners and the like. It can be appropriately selected and used. The other raw materials may be shredded into the same shape as the above-mentioned ingredients, or may be used as they are without shredding. Further, as the other raw materials, those that have been cooked may be used or may be used in a non-heated state, but when cooked, the product temperature of the other raw materials is preferably 0 ° C. or higher and lower than 30 ° C. More preferably, it is mixed at 0 ° C. or higher and lower than 15 ° C., and more preferably 0 ° C. or higher and lower than 5 ° C. The blending amount of the other raw materials is preferably 20% by mass or less, more preferably 10% by mass or less, based on the mass of the whole raw material (water-containing state) of the bean paste.
混合工程における、調理済み具材及び生挽肉、並びに必要に応じて含まれる他の原材料の混合方法は、混合対象の原材料が均一に混合できるような方法であれば特に限定されず、本技術分野において通常用いられる公知の混合装置を用いて行うことができる。 The method for mixing the cooked ingredients and the raw minced meat in the mixing step and other raw materials contained as necessary is not particularly limited as long as the raw materials to be mixed can be uniformly mixed, and there is no particular limitation in the present technical field. It can be carried out using a known mixing device usually used in the above.
加熱工程及び混合工程を経て得られる餡は、後述する包餡食品の製造に好適に用いられるものである。この餡は、一部の原材料が加熱調理されているので、本発明における餡には、餡の原材料のすべてが非加熱の原材料からなるものは除かれる。 The bean paste obtained through the heating step and the mixing step is suitably used for producing the bean paste food described later. Since some of the raw materials of this bean paste are cooked, the bean paste in the present invention excludes all the raw materials of the bean paste from unheated raw materials.
上述の餡を用いて包餡食品を製造する際には、この餡を麺皮で更に包餡する（包餡工程）。包餡とは、一枚又は複数枚の麺皮で餡を包むことを指す。 When producing a bean paste food product using the above-mentioned bean paste, the bean paste is further wrapped with noodle skin (bean paste step). The bean paste refers to wrapping the bean paste with one or more pieces of noodle skin.
麺皮は、食品の製造に一般的に用いられる、薄力粉、中力粉、強力粉等の小麦粉、米粉、デュラムセモリナ粉及びデュラム小麦粉等の穀粉や、澱粉、又はこれらのα化物等を水とともに混捏した生地をシート状又は団子状に成形したものを用いることができる。包餡の方法は、目的とする包餡食品の形態に応じて適宜選択することができ、例えば、一枚のシート状の麺皮の中央部に餡を載せ、その後、該麺皮を折り返して餡を被覆するように包餡してもよく、二枚のシート状の麺皮間に餡を挟むように包餡してもよい。これらの形態では、餡は麺皮から露出せずに完全に被覆されていることが、餡の良好な風味を維持できる観点から好ましい。あるいは、団子状の麺皮の中心に餡を置き、餡の表面を被覆するように麺皮を伸ばしながら包餡を行ってもよい。 Noodle skin is made by kneading wheat flour such as soft flour, medium-strength flour, and strong flour, grain flour such as rice flour, duram semolina flour, and durum wheat flour, starch, and pregelatinized products thereof, which are generally used in the production of foods, together with water. It is possible to use a sheet-shaped or dumpling-shaped dough. The method of bean paste can be appropriately selected according to the form of the desired bean paste food. For example, the bean paste is placed on the center of one sheet of noodle skin, and then the noodle skin is folded back. The bean paste may be wrapped so as to cover the bean paste, or the bean paste may be sandwiched between two sheet-shaped noodle skins. In these forms, it is preferable that the bean paste is completely covered without being exposed from the noodle skin from the viewpoint of maintaining the good flavor of the bean paste. Alternatively, the bean paste may be placed in the center of the dumpling-shaped noodle skin, and the noodle skin may be stretched so as to cover the surface of the bean paste while wrapping the noodles.
本工程を経て製造される包餡食品としては、例えば、以下の態様が挙げられるが、これに限られない。
（ｉ）細断した玉ネギと、豚脂とを炒めて調理済み具材とし、該調理済み具材と生挽肉とを混合して餡とし、該餡を２枚のシート状の麺皮で挟んだラビオリ。
（ii）細断したキャベツ及び細断したニンニクと、豚脂とを炒めて調理済み具材とし、該調理済み具材と、生挽肉と、細断した非加熱のニラとを混合して餡とし、該餡を一枚のシート状麺皮（例えば餃子の皮）で包んだ餃子。本態様は、焼餃子として喫食する場合に好適なものである。
（iii）細断したシイタケ及び細断したニンジンと、豚脂とを炒めて調理済み具材とし、該調理済み具材と、生挽肉とを混合して餡とし、該餡を一枚のシート状麺皮（例えば餃子の皮）で包んだ餃子。本態様は、水餃子として喫食する場合に好適なものである。Examples of the bean paste food produced through this step include, but are not limited to, the following aspects.
(I) Stir-fry shredded onions and lard to make cooked ingredients, mix the cooked ingredients and minced meat to make bean paste, and use two sheets of noodle skin to make the bean paste. Ravioli sandwiched.
(Ii) Shredded cabbage, shredded garlic, and lard are fried to make cooked ingredients, and the cooked ingredients, raw minced meat, and shredded unheated gyoza are mixed to make bean paste. A dumpling in which the bean paste is wrapped in a sheet of sheet-shaped noodle skin (for example, dumpling skin). This aspect is suitable for eating as gyoza.
(Iii) Shredded shiitake mushrooms, shredded carrots, and lard are fried to make cooked ingredients, and the cooked ingredients and raw minced meat are mixed to make dumplings, and the dumplings are made into one sheet. Gyoza wrapped in lard (for example, gyoza skin). This aspect is suitable for eating as dumplings.
餡及び麺皮それぞれが有する風味を十分にマッチさせて、包餡食品を喫食したときの風味及び食感をバランス良く知覚できるようにする観点から、麺皮の原材料として、デュラムセモリナ粉及びデュラム小麦粉の少なくとも一種であるデュラム小麦由来の穀粉（以下、これを「デュラム粉」ともいう。）と、α化穀粉及びα化澱粉の少なくとも一種（以下、これらを「α化穀粉類」ともいう。）との混合物を用いることが好ましい。 Durum semolina flour and durum wheat flour are used as raw materials for noodle skins from the viewpoint of sufficiently matching the flavors of the noodle skins and the noodle skins so that the flavor and texture when eating the wrapped food can be perceived in a well-balanced manner. Durum wheat-derived flour (hereinafter, also referred to as "durum flour"), which is at least one of the above, and at least one of pregelatinized flour and pregelatinized starch (hereinafter, these are also referred to as "pregelatinized flour"). It is preferable to use a mixture with.
α化穀粉は、原料穀粉を加熱してα化（糊化）したものであり、該原料穀粉としては、小麦粉、米粉、大麦粉、ライ麦粉等の公知の食用穀粉を例示できる。またα化澱粉は、原料澱粉を加熱してα化（糊化）したものであり、該原料澱粉としては、小麦澱粉、米澱粉、コーンスターチ、ワキシーコーンスターチ、馬鈴薯澱粉等の公知の食用澱粉を例示できる。原料穀粉及び原料澱粉それぞれのα化の方法は特に制限されず、蒸煮、湿熱加熱処理等の公知のα化の方法を利用できる。本発明で用いられるα化穀粉及びα化澱粉は市販品でもよい。 The pregelatinized flour is obtained by heating and pregelatinizing (gelatinizing) the raw material flour, and examples of the raw material flour include known edible flour such as wheat flour, rice flour, barley flour, and rye flour. Further, the pregelatinized starch is obtained by heating and pregelatinizing (gelatinizing) the raw material starch, and examples of the raw material starch include known edible starches such as wheat starch, rice starch, corn starch, waxy corn starch, and potato starch. it can. The method of pregelatinization of each of the raw material flour and the raw material starch is not particularly limited, and known pregelatinization methods such as steaming and moist heat heat treatment can be used. The pregelatinized grain flour and pregelatinized starch used in the present invention may be commercially available products.
これらの混合物を含む麺皮を用いる場合、デュラム粉とα化穀粉類との混合割合は、質量比として、デュラム粉：α化穀粉類＝６：１〜１：１であることが好ましく、６：１〜４：１であることがより好ましい。このような割合で混合した麺皮を用いることによって、麺皮の食感を高めるとともに、保存時における麺皮の意図しない割れや破れ等の不具合を防ぐことができる。 When a noodle skin containing a mixture of these is used, the mixing ratio of the durum flour and the pregelatinized flour is preferably a mass ratio of durum flour: pregelatinized flour = 6: 1 to 1: 1. : 1 to 4: 1 is more preferable. By using the noodle rind mixed in such a ratio, it is possible to enhance the texture of the noodle rind and prevent problems such as unintentional cracking and tearing of the noodle rind during storage.
本工程における麺皮の厚さは、目的とする包餡食品に応じて適宜変更することができるが、包餡食品の製造流通時における麺皮の強度を維持するとともに、餡と麺皮とが有する風味をバランス良く発現させる観点から、好ましくは０．５〜２．５ｍｍである。詳細には、包餡食品としてラビオリを製造する場合には、好ましくは１．１〜１．７ｍｍ、より好ましくは１．２〜１．６ｍｍ、更に好ましくは１．３〜１．５ｍｍの厚さの麺皮を用いる。また、包餡食品として焼餃子を製造する場合には、好ましくは０．５〜１．０ｍｍの厚さの麺皮を用いる。包餡食品として水餃子を製造する場合には、好ましくは１．９〜２．５ｍｍの厚さの麺皮を用いる。本工程では、製造効率の観点から、予め所定の厚さに調整した麺皮を用いて包餡することが好ましいが、包餡工程の過程で上述した厚さとなるように調整しながら餡を包餡してもよい。 The thickness of the noodle skin in this step can be appropriately changed according to the target bean paste food, but the strength of the noodle skin is maintained during the manufacture and distribution of the bean paste food, and the bean paste and the noodle skin are separated. From the viewpoint of expressing the flavor to have in a well-balanced manner, it is preferably 0.5 to 2.5 mm. Specifically, when producing ravioli as a bean paste food, the thickness is preferably 1.1 to 1.7 mm, more preferably 1.2 to 1.6 mm, and even more preferably 1.3 to 1.5 mm. Use the noodle skin. When producing gyoza as a bean paste food, noodle skin having a thickness of 0.5 to 1.0 mm is preferably used. When producing water dumplings as a bean paste food, noodle skin having a thickness of 1.9 to 2.5 mm is preferably used. In this step, from the viewpoint of production efficiency, it is preferable to wrap the bean paste using noodle skin adjusted to a predetermined thickness in advance, but the bean paste is wrapped while adjusting the thickness to the above-mentioned thickness in the process of the wrapping process. You may eat bean paste.
また、包餡食品の喫食時に、餡と麺皮とが有する風味をバランス良く発現させる観点から、包餡食品における餡と麺皮との質量比は、その含水状態において、餡：麺皮＝２：１〜１：２であることが好ましく、餡：麺皮＝３：２〜２：３であることがより好ましい。 Further, from the viewpoint of expressing the flavor of the bean paste and the noodle skin in a well-balanced manner when the bean paste food is eaten, the mass ratio of the bean paste and the noodle skin in the bean paste food is the bean paste: noodle skin = 2 in the water-containing state. : 1 to 1: 2, and more preferably bean paste: noodle skin = 3: 2 to 2: 3.
包餡工程を経て得られた包餡食品は、これをそのまま後述する方法で加熱調理して喫食してもよく、あるいは、これを冷凍して、冷凍包餡食品を得てもよい（冷凍工程）。いずれの方法であっても、喫食時には餡と麺皮との食感のバランスが非常に良好なものとなる。また、冷凍工程を備えることによって、包餡食品における餡の水分が麺皮に移行しづらくなり、包餡食品の製造直後の風味や食感を良好に維持したまま、該包餡食品を長期間保存することができる。 The bean paste food obtained through the bean paste step may be cooked as it is by the method described later and eaten, or it may be frozen to obtain a frozen bean paste food (freezing step). ). Regardless of which method is used, the texture balance between the bean paste and the noodle skin is very good at the time of eating. In addition, by providing the freezing process, it becomes difficult for the water content of the bean paste in the bean paste food to transfer to the noodle skin, and the bean paste food can be used for a long period of time while maintaining good flavor and texture immediately after the production of the bean paste food. Can be saved.
冷凍工程における凍結方法としては、この種の包餡食品の製造において通常行われる凍結処理を適宜採用することができ、急速冷凍又は緩慢冷凍のいずれも採用できるが、急速冷凍することが特に好ましい。包餡食品を急速冷凍によって凍結させた場合、その凍結後は、通常の冷凍保存条件で保存すればよい。 As a freezing method in the freezing step, a freezing treatment usually performed in the production of this kind of bean paste food can be appropriately adopted, and either quick freezing or slow freezing can be adopted, but quick freezing is particularly preferable. When the bean paste food is frozen by quick freezing, it may be stored under normal frozen storage conditions after the freezing.
冷凍工程は、包餡工程を経て得られた包餡食品をそのまま冷凍に供してもよく、あるいは、該包餡食品に対して後述する加熱調理を更に行って、加熱済み包餡食品とした後、これを冷凍に供してもよい。冷凍工程を行う前に更に加熱調理を行う場合、喫食の簡便性の観点から、餡及び麺皮の双方が内部（中心部）まで加熱される条件で行うことが好ましい。 In the freezing step, the bean paste food obtained through the bean paste step may be subjected to freezing as it is, or the bean paste food may be further cooked as described later to prepare a heated bean paste food. , This may be frozen. When further cooking is performed before the freezing step, it is preferable to perform the cooking under the condition that both the bean paste and the noodle skin are heated to the inside (center) from the viewpoint of convenience of eating.
このようにして得られた包餡食品は、冷凍工程の有無、あるいは冷凍工程を行う前の加熱調理の有無によらず、加熱調理して喫食されることが好ましい。加熱調理の方法は、包餡食品を喫食可能となるように加熱可能であれば特に制限されず、例えば、焼き調理、茹で調理、油ちょう調理、マイクロ波調理、及びこれらの組み合わせが挙げられる。これらは、解凍とともに行われることが簡便性の観点から好ましい。冷凍工程を行う前に加熱調理を行っていない場合、喫食の際の加熱調理は、餡及び麺皮の双方がこれらの内部（中心部）まで加熱される条件で行うことが好ましい。 The bean paste food thus obtained is preferably cooked and eaten regardless of the presence or absence of the freezing step or the presence or absence of cooking before the freezing step. The method of cooking is not particularly limited as long as the bean paste food can be heated so as to be edible, and examples thereof include grilled cooking, boiled cooking, oil cooking, microwave cooking, and a combination thereof. It is preferable that these are performed together with thawing from the viewpoint of convenience. When the cooking is not performed before the freezing step, it is preferable that the cooking at the time of eating is performed under the condition that both the bean paste and the noodle skin are heated to the inside (central part) thereof.
以下、実施例を挙げて、本発明を更に詳細に説明するが、本発明は下記の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.
〔実施例１〕
本実施例では、包餡食品としてラビオリを製造した。以下に詳細を示す。[Example 1]
In this example, ravioli was produced as a bean paste food. Details are shown below.
（１．加熱工程）
まず、フライパンに豚脂２５ｇを入れて加熱し、豚脂を融解させた。次いで、具材として、４ｍｍ角のダイス形状に細断した玉ネギ１８５ｇを加えて、中火で焦がさないように１０分間炒めて、調理済み具材を得た。調理済み具材をボウルに移し、冷蔵条件下で品温５℃になるまで冷却した。(1. Heating process)
First, 25 g of lard was put in a frying pan and heated to melt the lard. Next, as an ingredient, 185 g of chopped onion into a 4 mm square die shape was added and fried for 10 minutes without burning on medium heat to obtain a cooked ingredient. The cooked ingredients were transferred to a bowl and cooled to a product temperature of 5 ° C. under refrigerated conditions.
（２．混合工程）
続いて、５ｍｍプレートで一回ミンチした生挽肉（牛豚合挽き、牛肉：豚肉＝５０質量％：５０質量％、品温５℃）１１０ｇを加えてよく混合し、包餡食品用の餡を得た。(2. Mixing process)
Next, add 110 g of raw minced meat (ground beef and pork, beef: pork = 50% by mass: 50% by mass, product temperature 5 ° C) once minced on a 5 mm plate and mix well to make bean paste for bean paste food. Obtained.
（３．包餡工程）
別途、中力粉を用いて常法で生地を調製し、厚さ１．４ｍｍ、５０ｃｍ×３０ｃｍの寸法を有するシート状の麺皮を二枚製造した。一方の麺皮上に餡６ｇを５ｃｍ間隔で並べ、餡の上から他方の麺皮シートを積層して、餡が存在しない部分で二枚の麺皮どうしを圧着して、餡を包んだ。その後、餡が入っている部分が略中央となるように、麺皮の圧着部分をパイカッターで切断して、５ｃｍ角の正方形状のラビオリを製造した。(3. Bean paste process)
Separately, a dough was prepared by a conventional method using medium-strength flour, and two sheet-shaped noodle skins having a thickness of 1.4 mm and a size of 50 cm × 30 cm were produced. 6 g of bean paste was arranged on one noodle skin at intervals of 5 cm, the other noodle skin sheet was laminated on the bean paste, and the two noodle skins were crimped to each other at the portion where the bean paste did not exist to wrap the bean paste. Then, the crimped portion of the noodle skin was cut with a pie cutter so that the portion containing the bean paste was substantially in the center, and a 5 cm square square ravioli was produced.
〔実施例２〕
加熱工程において、加熱調理中に、薄力粉５ｇ（玉ネギに対して２．７質量部）を全体に満遍なく振りかけて炒めた以外は、実施例１と同様にして餡を製造し、ラビオリを得た。[Example 2]
In the heating step, bean paste was produced in the same manner as in Example 1 except that 5 g of cake flour (2.7 parts by mass with respect to onions) was evenly sprinkled and fried during cooking to obtain ravioli. ..
〔比較例１〕
加熱工程において、玉ネギを豚脂で炒める代わりに、上述した生挽肉と豚脂とを実施例１と同様に炒めて加熱済み挽肉とし、該加熱済み挽肉を冷蔵条件下で品温５℃になるまで冷却した。次いで、混合工程において、加熱済み挽肉と非加熱の細断した玉ネギとを混合して餡を得た。続いて、この餡を用いて、実施例１と同様に包餡工程を行って、ラビオリを製造した。[Comparative Example 1]
In the heating step, instead of frying the onion with lard, the above-mentioned raw minced meat and lard are fried in the same manner as in Example 1 to obtain heated minced meat, and the heated minced meat is brought to a product temperature of 5 ° C. under refrigerated conditions. It was cooled until it became. Then, in the mixing step, the heated minced meat and the unheated shredded onion were mixed to obtain bean paste. Subsequently, using this bean paste, a ravioli process was carried out in the same manner as in Example 1 to produce ravioli.
〔比較例２〕
加熱工程において、具材として細断した玉ネギと、上述した生挽肉とを同時に実施例１と同様に炒めて、加熱済み挽肉を含む調理済み具材とした。これを冷蔵条件下で品温５℃になるまで冷却して、これをそのまま餡とした。この餡を用いて、実施例１と同様に包餡工程を行って、ラビオリを製造した。つまり、本比較例では、混合工程を行っていない。[Comparative Example 2]
In the heating step, the chopped onion and the above-mentioned raw minced meat were simultaneously fried in the same manner as in Example 1 to prepare a cooked ingredient containing the heated minced meat. This was cooled to a product temperature of 5 ° C. under refrigerated conditions, and this was used as it was as bean paste. Using this bean paste, a ravioli was produced by performing a bean paste step in the same manner as in Example 1. That is, in this comparative example, the mixing step is not performed.
〔比較例３〕
加熱工程を行わずに、具材として細断した非加熱の玉ネギ、非加熱の豚脂及び上述した生挽肉を混合した以外は、実施例１と同様にして餡を製造し、ラビオリを得た。[Comparative Example 3]
Ravioli was produced in the same manner as in Example 1 except that unheated onions, unheated lard, and the above-mentioned minced meat were mixed as ingredients without performing a heating step. It was.
〔比較例４〜６〕
加熱工程において、豚脂に代えて、牛脂（比較例４）、ナタネ油（比較例５）、又はゴマ油（比較例６）を用いて具材を加熱調理した以外は、実施例１と同様にして餡を製造し、ラビオリを得た。[Comparative Examples 4 to 6]
In the heating step, the same as in Example 1 except that the ingredients were cooked using beef tallow (Comparative Example 4), rapeseed oil (Comparative Example 5), or sesame oil (Comparative Example 6) instead of lard. The bean paste was produced and ravioli was obtained.
〔食感及び風味の評価（１）：製造直後のラビオリ〕
実施例及び比較例のラビオリを、沸騰した湯で５分間茹で調理した。茹でたラビオリを１０名の専門パネラーに喫食させて、餡の風味及び食感、並びに製造直後のラビオリの食感を以下の評価基準で評価した。その結果を１０名の評価点の算術平均値として以下の表１に示す。[Evaluation of texture and flavor (1): Ravioli immediately after production]
The ravioli of Examples and Comparative Examples were boiled in boiling water for 5 minutes. The boiled ravioli was eaten by 10 specialized panelists, and the flavor and texture of the bean paste and the texture of the ravioli immediately after production were evaluated according to the following evaluation criteria. The results are shown in Table 1 below as the arithmetic mean value of the evaluation points of 10 people.
〔食感及び風味の評価（２）：冷凍保存後のラビオリ〕
実施例及び比較例のラビオリを、沸騰した湯で５分間茹で調理した。茹でたラビオリを冷水に浸漬させて冷却し、よく水を切ったあと容器に封入して、−２０℃で冷凍保存し、冷凍工程を行った。
１週間冷凍保存したあと、容器から取り出した冷凍ラビオリを電子レンジで６００Ｗ、１分３０秒間再加熱した。このラビオリを１０名の専門パネラーに喫食させて、冷凍保存後のラビオリの食感を以下の評価基準で評価した。その結果をパネラー１０名の評価点の算術平均値として以下の表１に示す。[Evaluation of texture and flavor (2): Ravioli after frozen storage]
The ravioli of Examples and Comparative Examples were boiled in boiling water for 5 minutes. The boiled ravioli was immersed in cold water to cool it, drained well, sealed in a container, stored frozen at −20 ° C., and subjected to a freezing step.
After freezing and storing for 1 week, the frozen ravioli taken out of the container was reheated in a microwave oven at 600 W for 1 minute and 30 seconds. This ravioli was eaten by 10 specialized panelists, and the texture of the ravioli after frozen storage was evaluated according to the following evaluation criteria. The results are shown in Table 1 below as the arithmetic mean value of the evaluation points of 10 panelists.
＜餡の風味の評価基準＞
５点：香ばしい香りと具材の甘い香りとが十分に感じられ、風味が極めて良好である。
４点：香ばしい香りと具材の甘い香りが感じられ、風味が良好である。
３点：肉の不快な臭みがわずかに感じられるが、香ばしい香りと具材の甘い香りが感じられ、風味を有する。
２点：肉の不快な臭みがあり、具材の香りが弱く、風味が不良である。
１点：肉の不快な臭みが強く、具材の香りがほとんど感じられず、風味が極めて不良である。<Evaluation criteria for bean paste flavor>
5 points: The fragrant aroma and the sweet aroma of the ingredients are fully felt, and the flavor is extremely good.
4 points: A fragrant aroma and a sweet aroma of ingredients are felt, and the flavor is good.
3 points: The unpleasant odor of meat is slightly felt, but the fragrant aroma and the sweet aroma of the ingredients are felt, and it has a flavor.
2 points: There is an unpleasant odor of meat, the aroma of the ingredients is weak, and the flavor is poor.
1 point: The unpleasant odor of meat is strong, the aroma of ingredients is hardly felt, and the flavor is extremely poor.
＜餡の食感の評価基準＞
５点：柔らかさと弾力とを十分に兼ね備え、食感が極めて良好である。
４点：柔らかさと弾力とを兼ね備え、食感が良好である。
３点：餡がやや硬いか、又はやや崩れやすいが、問題のない食感である。
２点：餡が硬いか、又は崩れやすく、食感が不良である。
１点：餡が非常に硬いか、又は極めて崩れやすく、食感が極めて不良である。<Evaluation criteria for bean paste texture>
5 points: It has sufficient softness and elasticity, and has an extremely good texture.
4 points: It has both softness and elasticity, and has a good texture.
3 points: The bean paste is a little hard or easily crumbles, but the texture is not a problem.
2 points: The bean paste is hard or easily crumbles, and the texture is poor.
1 point: The bean paste is very hard or very easily crumbled, and the texture is extremely poor.
＜包餡食品の食感の評価基準＞
５点：麺皮の弾力と餡の弾力とのバランスが非常に良く、食感が極めて良好である。
４点：麺皮の弾力と餡の弾力とのバランスが感じられ、食感が良好である。
３点：麺皮の弾力又は餡の弾力のいずれかがあまり感じられないが、問題のない食感である。
２点：麺皮の弾力と餡の弾力とのバランスが悪く、食感が不良である。
１点：麺皮の弾力と餡の弾力とのバランスが非常に悪く、食感が極めて不良である。<Evaluation criteria for texture of bean paste food>
5 points: The balance between the elasticity of the noodle skin and the elasticity of the bean paste is very good, and the texture is extremely good.
4 points: The balance between the elasticity of the noodle skin and the elasticity of the bean paste is felt, and the texture is good.
3 points: Noodle skin elasticity or bean paste elasticity is not felt so much, but the texture is not a problem.
2 points: The balance between the elasticity of the noodle skin and the elasticity of the bean paste is poor, and the texture is poor.
1 point: The balance between the elasticity of the noodle skin and the elasticity of the bean paste is very poor, and the texture is extremely poor.
表１に示すように、実施例１及び２のラビオリは、各比較例と比較して、餡のまとまりが良好で風味及び食感に優れていることが判る。また、実施例１及び２のラビオリは、これを冷凍保存した後に再加熱して喫食した場合でも、餡と麺皮との良好な食感がバランス良く発現できることも判る。特に、加熱工程において小麦粉を更に加えた実施例２は、餡の風味及び食感、並びにラビオリの食感に一層優れることも判る。一方、比較例のラビオリは、いずれも餡のまとまりが悪く、ラビオリ製造の際に餡が崩れやすく、ハンドリング性が悪かった。また喫食の際にも餡がすぐに崩れやすく、風味及び食感に劣るものであった。 As shown in Table 1, it can be seen that the ravioli of Examples 1 and 2 has a good bean paste cohesiveness and is excellent in flavor and texture as compared with each Comparative Example. It is also found that the ravioli of Examples 1 and 2 can exhibit a good texture of bean paste and noodle skin in a well-balanced manner even when the ravioli is frozen and stored and then reheated for eating. In particular, it can be seen that Example 2 in which wheat flour is further added in the heating step is more excellent in the flavor and texture of bean paste and the texture of ravioli. On the other hand, in the ravioli of the comparative example, the bean paste was poorly organized, the bean paste was easily broken during the production of the ravioli, and the handleability was poor. In addition, the bean paste was easily crumbled during eating, and the flavor and texture were inferior.
〔実施例３〜９〕
以下の表２に示すように、所定の厚さとなるように予め調整した麺皮を用いた以外は、実施例１と同様にしてラビオリを製造した。これらのラビオリを、上述の評価（１）及び（２）と同様に専門パネラーに喫食させて、風味及び食感を評価した。その結果を以下の表２に示す。[Examples 3 to 9]
As shown in Table 2 below, ravioli was produced in the same manner as in Example 1 except that noodle skins prepared in advance to have a predetermined thickness were used. These ravioli were eaten by a specialized panelist in the same manner as in the above evaluations (1) and (2), and the flavor and texture were evaluated. The results are shown in Table 2 below.
麺皮の厚さを調整して用いた各実施例は、いずれも餡の風味及び食感並びに製造直後のラビオリの食感に優れ、また冷凍保存後に再加熱した場合であっても、ラビオリの食感に優れていることが判る。特に、麺皮の厚さを好適な範囲に調整した実施例５〜８は、冷凍保存の有無を問わず、ラビオリの食感に一層優れていることも判る。 Each of the examples in which the thickness of the noodle skin was adjusted was excellent in the flavor and texture of the bean paste and the texture of the ravioli immediately after production, and even when reheated after frozen storage, the ravioli was used. It can be seen that the texture is excellent. In particular, it can be seen that Examples 5 to 8 in which the thickness of the noodle skin is adjusted to a suitable range are more excellent in the texture of ravioli regardless of the presence or absence of frozen storage.
〔実施例１０〜１６〕
麺皮を製造する際に、原材料の配合を以下の表３のように変更した以外は、実施例１と同様にしてラビオリを製造した。これらのラビオリを、上述の評価（１）及び（２）と同様に専門パネラーに喫食させて、風味及び食感を評価した。その結果を以下の表３に示す。[Examples 10 to 16]
Ravioli was produced in the same manner as in Example 1 except that the composition of the raw materials was changed as shown in Table 3 below when the noodle skin was produced. These ravioli were eaten by a specialized panelist in the same manner as in the above evaluations (1) and (2), and the flavor and texture were evaluated. The results are shown in Table 3 below.
麺皮の原材料の混合質量比率を調整した各実施例はいずれも、製造直後に喫食した場合、及び冷凍保存後に再加熱して喫食した場合の双方で、ラビオリの食感に優れていることが判る。特に、麺皮の原材料として、デュラム小麦粉とα化穀粉類との混合割合を６：１〜１：１とした実施例１３〜１５は、冷凍保存の有無を問わず、ラビオリの食感に一層優れていることも判る。 In each of the examples in which the mixed mass ratio of the raw materials of the noodle skin was adjusted, the texture of the ravioli was excellent both when it was eaten immediately after production and when it was reheated after frozen storage. I understand. In particular, Examples 13 to 15 in which the mixing ratio of durum wheat flour and pregelatinized flour as a raw material for noodle skin was 6: 1 to 1: 1 further enhanced the texture of ravioli regardless of whether or not it was stored frozen. You can also see that it is excellent.
〔実施例１７〕
本実施例では、包餡食品として餃子を製造した。以下に詳細を示す。[Example 17]
In this example, dumplings were produced as a bean paste food. Details are shown below.
（１．加熱工程）
まず、フライパンに豚脂３０ｇを入れて加熱し、豚脂を融解させた。次いで、具材として、３ｍｍ×１０ｍｍに細断したキャベツ２００ｇを加えて、中火で焦がさないように８分間炒めて、調理済み具材を得た。調理済み具材をボウルに移し、室温で品温２５℃になるまで冷却した。(1. Heating process)
First, 30 g of lard was put in a frying pan and heated to melt the lard. Next, 200 g of cabbage shredded into 3 mm × 10 mm was added as an ingredient, and the mixture was fried for 8 minutes on medium heat without burning to obtain a cooked ingredient. The cooked ingredients were transferred to a bowl and cooled at room temperature to a product temperature of 25 ° C.
（２．混合工程）
続いて、７ｍｍプレートで一回ミンチした生豚挽肉（品温８℃）１３０ｇを加えてよく混合し、包餡食品用の餡を得た。(2. Mixing process)
Subsequently, 130 g of minced raw pork (product temperature 8 ° C.) once minced on a 7 mm plate was added and mixed well to obtain bean paste for bean paste food.
（３．包餡工程）
別途、中力粉を用いて常法で生地を調製し、厚さ１．１ｍｍ、直径１２ｃｍの寸法を有する円形且つシート状の麺皮を製造した。この麺皮を一枚用いて、麺皮の中央に餡１０ｇを載せて常法に従って餡を被覆し、餃子を製造した。(3. Bean paste process)
Separately, a dough was prepared by a conventional method using medium-strength flour to produce a round and sheet-shaped noodle rind having a thickness of 1.1 mm and a diameter of 12 cm. Using one piece of this noodle skin, 10 g of bean paste was placed in the center of the noodle skin and covered with the bean paste according to a conventional method to produce dumplings.
〔実施例１８〕
加熱工程において、加熱調理中に、薄力粉１０ｇ（キャベツに対して５質量部）を全体に満遍なく振りかけて炒めた以外は、実施例１７と同様にして餡を製造し、餃子を得た。[Example 18]
In the heating step, bean paste was produced in the same manner as in Example 17 except that 10 g of cake flour (5 parts by mass with respect to cabbage) was evenly sprinkled and fried during cooking to obtain dumplings.
〔比較例７〕
加熱工程において、キャベツを豚脂で炒める代わりに、上述した生豚挽肉と豚脂とを実施例１７と同様に炒めて加熱済み挽肉とし、該加熱済み挽肉を室温で品温２５℃になるまで冷却した。次いで、混合工程において、加熱済み挽肉と非加熱の細断したキャベツとを混合して餡を得た。続いて、この餡を用いて、実施例１７と同様に包餡工程を行って、餃子を製造した。[Comparative Example 7]
In the heating step, instead of frying the cabbage with lard, the above-mentioned minced pork and lard are fried in the same manner as in Example 17 to obtain heated minced meat, and the heated minced meat is heated at room temperature until the product temperature reaches 25 ° C. Cooled. Then, in the mixing step, the heated minced meat and the unheated shredded cabbage were mixed to obtain bean paste. Subsequently, using this bean paste, a bean paste step was carried out in the same manner as in Example 17 to produce dumplings.
〔比較例８〕
加熱工程において、具材として細断したキャベツと、上述した生豚挽肉とを同時に実施例１７と同様に炒めて、加熱済み挽肉を含む調理済み具材とした。これを室温で品温２５℃になるまで冷却して、これをそのまま餡とした。この餡を用いて、実施例１７と同様に包餡工程を行って、餃子を製造した。つまり、本比較例では、混合工程を行っていない。[Comparative Example 8]
In the heating step, the shredded cabbage as an ingredient and the above-mentioned minced pork were simultaneously fried in the same manner as in Example 17 to obtain a cooked ingredient containing the heated minced meat. This was cooled at room temperature until the product temperature reached 25 ° C., and this was used as it was as bean paste. Using this bean paste, a bean paste step was carried out in the same manner as in Example 17 to produce dumplings. That is, in this comparative example, the mixing step is not performed.
〔比較例９〕
加熱工程を行わずに、具材として細断した非加熱のキャベツ、非加熱の豚脂及び上述した生豚挽肉を混合した以外は、実施例１７と同様にして餡を製造し、餃子を得た。[Comparative Example 9]
Gyoza was produced in the same manner as in Example 17 except that unheated cabbage, unheated lard, and the above-mentioned minced pork were mixed as ingredients without performing a heating step to obtain dumplings. It was.
〔食感及び風味の評価（３）：製造直後の餃子〕
実施例及び比較例の餃子を、油を引いて熱した鉄板上で焼き調理して焼餃子を得た。この焼餃子を１０名の専門パネラーに喫食させて、餡の風味及び食感、並びに製造直後の焼餃子の食感を評価（１）と同様の評価基準で評価した。その結果を１０名の評価点の算術平均値として以下の表４に示す。[Evaluation of texture and flavor (3): Dumplings immediately after production]
The dumplings of Examples and Comparative Examples were cooked on an oiled and heated iron plate to obtain grilled dumplings. This gyoza was eaten by 10 specialized panelists, and the flavor and texture of the bean paste and the texture of the gyoza immediately after production were evaluated according to the same evaluation criteria as in the evaluation (1). The results are shown in Table 4 below as the arithmetic mean value of the evaluation points of 10 people.
〔食感及び風味の評価（４）：冷凍保存後の餃子〕
各餃子を、油を引いて熱した鉄板上で焼き調理して焼餃子を得た。この焼餃子を室温で２５℃まで冷却したあと容器に封入して、−２０℃で冷凍保存し、冷凍工程を行った。
１週間冷凍保存したあと、容器から取り出した冷凍焼餃子を電子レンジで６００Ｗで１分３０秒再加熱した。この焼餃子を１０名の専門パネラーに喫食させて、冷凍保存後の焼餃子の食感を上述した評価（２）と同様の評価基準で評価した。その結果をパネラー１０名の評価点の算術平均値として以下の表４に示す。[Evaluation of texture and flavor (4): Dumplings after frozen storage]
Each dumpling was grilled and cooked on an oiled and heated iron plate to obtain grilled dumplings. This gyoza was cooled to 25 ° C. at room temperature, sealed in a container, stored frozen at −20 ° C., and subjected to a freezing step.
After freezing and storing for 1 week, the frozen gyoza taken out of the container was reheated in a microwave oven at 600 W for 1 minute and 30 seconds. This gyoza was eaten by 10 specialized panelists, and the texture of the gyoza after frozen storage was evaluated by the same evaluation criteria as in the above-mentioned evaluation (2). The results are shown in Table 4 below as the arithmetic mean value of the evaluation points of 10 panelists.
表４に示すように、実施例１７及び１８の焼餃子は、各比較例と比較して、餡のまとまりが良好で風味及び食感に優れていることが判る。また、実施例１７及び１８の焼餃子は、これを冷凍保存後、再加熱して喫食した場合でも、餡と麺皮との良好な食感がバランス良く発現できることも判る。特に、加熱工程において小麦粉を更に加えた実施例１８は、ラビオリの実施例２と同様に、餡の風味及び食感、並びにラビオリの食感に一層優れることも判る。一方、比較例の餃子は、いずれも餡のまとまりが悪く、餃子製造の際に餡が崩れやすく、ハンドリング性が悪かった。また喫食の際にも餡がすぐに崩れやすく、風味及び食感に劣るものであった。 As shown in Table 4, it can be seen that the gyoza dumplings of Examples 17 and 18 have a good bean paste cohesiveness and are excellent in flavor and texture as compared with each comparative example. It can also be seen that the gyoza dumplings of Examples 17 and 18 can exhibit a good texture between the bean paste and the noodle skin in a well-balanced manner even when the gyoza dumplings are frozen and stored and then reheated for eating. In particular, it can be seen that Example 18 in which wheat flour is further added in the heating step is more excellent in the flavor and texture of bean paste and the texture of ravioli, as in Example 2 of ravioli. On the other hand, all of the dumplings in the comparative examples had poor bean paste cohesion, and the bean paste was easily broken during the production of the dumplings, resulting in poor handleability. In addition, the bean paste was easily crumbled during eating, and the flavor and texture were inferior.
本発明によれば、保存後の包餡食品を加熱した場合でも、挽肉を含む餡の風味及び食感が良好に知覚できる包餡食品及び包餡食品用の餡が提供される。
According to the present invention, there are provided a bean paste food and a bean paste for bean paste food, in which the flavor and texture of the bean paste including minced meat can be satisfactorily perceived even when the bean paste food after storage is heated.
Claims (5)
挽肉以外の具材と、豚脂とを加熱調理して、調理済み具材を得る加熱工程と、
前記調理済み具材と、生挽肉とを混合して餡を得る混合工程と、
前記餡を麺皮で包餡して、包餡食品を得る包餡工程とを備える、包餡食品の製造方法。It is a method for producing a bean paste food in which a bean paste containing minced meat and ingredients other than the minced meat is wrapped in noodle skin.
A heating process in which ingredients other than minced meat and lard are cooked to obtain cooked ingredients.
A mixing step of mixing the cooked ingredients with raw minced meat to obtain bean paste, and
A method for producing a bean paste food, which comprises a bean paste step of wrapping the bean paste with noodle skin to obtain the bean paste food.
デュラム粉と、α化澱粉及びα化穀粉の少なくとも一種との質量比が、６：１〜１：１である前記麺皮を用いる、請求項１又は２に記載の包餡食品の製造方法。Contains durum flour and at least one of pregelatinized starch and pregelatinized flour as raw materials.
The method for producing a bean paste food according to claim 1 or 2, wherein the noodle skin having a mass ratio of durum flour to at least one of pregelatinized starch and pregelatinized grain flour is 6: 1 to 1: 1.
挽肉以外の具材と、豚脂とを加熱調理して、調理済み具材を得る加熱工程と、
前記調理済み具材と、生挽肉とを混合して餡を得る混合工程とを備える、餡の製造方法。
A method for producing bean paste used in bean paste foods, which comprises minced meat and ingredients other than the minced meat.
A heating process in which ingredients other than minced meat and lard are cooked to obtain cooked ingredients.
A method for producing bean paste, which comprises a mixing step of mixing the cooked ingredients and raw minced meat to obtain bean paste.
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