TWI657748B - Forze dumplings filled with forming agent of dumplings wings and method for producing the same - Google Patents
Forze dumplings filled with forming agent of dumplings wings and method for producing the same Download PDFInfo
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- TWI657748B TWI657748B TW107115279A TW107115279A TWI657748B TW I657748 B TWI657748 B TW I657748B TW 107115279 A TW107115279 A TW 107115279A TW 107115279 A TW107115279 A TW 107115279A TW I657748 B TWI657748 B TW I657748B
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- 238000011049 filling Methods 0.000 claims abstract description 39
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
本發明提供一種藉由使用未加熱之餃子脆皮形成劑而於冷凍餃子之煎製時能夠形成良好之脆皮的冷凍餃子及冷凍餃子之製造方法。 The present invention provides a method for manufacturing frozen dumplings and frozen dumplings that can form good crispy crusts during frying of frozen dumplings by using an unheated dumpling crisping agent.
本發明之冷凍餃子係將包含水、穀物粉、油、及乳化劑且水之含量為60重量%至90重量%之未加熱之餃子脆皮形成劑與加熱完之餃子一起進行冷凍而成。 The frozen dumplings of the present invention are obtained by freezing the unheated dumpling crispy forming agent containing water, cereal flour, oil, and emulsifier and having a water content of 60% to 90% by weight together with the heated dumplings.
本發明之冷凍餃子之製造方法包括以下步驟：餃子成形步驟，其係使餃子成形；填充步驟，其係將已成形之餃子填充於托盤；蒸製步驟，其係將所填充之餃子連托盤一起進行蒸製；餃子脆皮形成劑填充步驟，其係對蒸製結束之裝入托盤之餃子填充包含水、穀物粉、油、及乳化劑且水之含量為60重量%至90重量%之未加熱之餃子脆皮形成劑；冷凍步驟，其係將填充完餃子脆皮形成劑之裝入托盤之餃子連托盤一起進行冷凍；及包裝步驟，其係於冷凍後將裝入托盤之餃子進行包裝。 The method for manufacturing frozen dumplings according to the present invention includes the following steps: a dumpling forming step for forming dumplings; a filling step for filling formed dumplings on a tray; and a steaming step for performing filling with dumplings together with a tray Steaming; dumpling crispy dough forming agent filling step, which is a method of filling unfilled dumplings filled with water, cereal flour, oil, and emulsifier and containing 60% to 90% by weight of unheated dumplings filled with steamed dumplings Crispy-forming agent; a freezing step of freezing dumplings filled with dumpling crispy-forming agent into a tray together with a tray; and a packaging step of freezing dumplings packed into a tray after freezing.
Description
本發明係關於一種餃子脆皮形成劑，尤其是關於一種冷凍餃子，其係將適於在冷凍餃子之加熱調理時形成完美之脆皮的未加熱之餃子脆皮形成劑與加熱完之餃子一起進行冷凍而成。 The present invention relates to a dumpling crispy skin forming agent, in particular to a frozen dumpling, which is an unheated dumpling crispy skin forming agent suitable for forming a perfect crispy skin during the heat conditioning of frozen dumplings together with the heated dumpling Frozen.
習知，於在外用餐等之中餐店或飯店可提供帶脆皮之餃子，且受到歡迎。 It is known that in restaurants and restaurants, such as eating out, crispy dumplings are available and are popular.
又，作為可於家庭中簡單地調理之商品，於超市或零售店出售有冷凍餃子。冷凍餃子一般而言係藉由將混合有切碎之蔬菜或肉糜等之配料(餡料)包裹於餃子用皮中進行蒸製等加熱處理之後進行冷凍處理而製造。普通家庭中難以將該冷凍餃子進行加熱調理而製作在外用餐等時受歡迎之帶脆皮之餃子。 In addition, frozen dumplings are sold in supermarkets or retail stores as a product that can be easily prepared at home. Frozen dumplings are generally manufactured by wrapping ingredients (stuffings) mixed with chopped vegetables, minced meat, and the like in dumpling skins, subjecting them to heat treatment such as steaming, and then freezing them. It is difficult for ordinary families to heat-treat the frozen dumplings to make crispy dumplings that are popular when eating out.
為了消除此種缺點，如下述技術文獻所記載，正開發一種技術：其係藉由在工廠等調理製造煎餃時，將包含含有氧化澱粉等之穀粉或澱粉之塗覆材塗佈於餃子皮外部或煎面周邊部進行煎製，可形成脆皮狀毛邊。(專利文獻1) In order to eliminate such disadvantages, as described in the following technical documents, a technique is being developed in which when a fried dumpling is prepared by conditioning in a factory or the like, a coating material containing grain flour or starch containing oxidized starch or the like is coated on the dumpling skin The outer part or the periphery of the fried noodles is fried to form crispy burrs. (Patent Document 1)
專利文獻1：日本專利特開2007-319160號公報 Patent Document 1: Japanese Patent Laid-Open No. 2007-319160
然而，專利文獻1之技術雖可於餃子與餃子之間產生脆皮，但存在無法形成大且細緻而食感良好之脆皮之課題。 However, although the technology of Patent Document 1 can generate crispy crusts between dumplings and dumplings, there is a problem in that it cannot form crispy crusts that are large, detailed, and good in texture.
本發明之目的在於解決習知之課題，並提供一種藉由使用未加熱之餃子脆皮形成劑而於冷凍餃子之煎製時能夠形成良好之脆皮的冷凍餃子及冷凍餃子之製造方法。 An object of the present invention is to solve a conventional problem, and to provide a method for manufacturing frozen dumplings and frozen dumplings that can form good crispy crusts when frozen dumplings are fried by using an unheated dumpling crisping agent.
為了解決上述課題，於本發明中，提供以下冷凍餃子及冷凍餃子之製造方法。即，作為第一發明，提供一種冷凍餃子，其係將包含水、穀物粉、油、及乳化劑且水之含量為60重量%至90重量%之未加熱之餃子脆皮形成劑與加熱完之餃子一起進行冷凍而成(與請求項1對應)。 In order to solve the above problems, the present invention provides the following frozen dumplings and a method for manufacturing frozen dumplings. That is, as a first invention, there is provided a frozen dumpling comprising an unheated dumpling crispy skin-forming agent containing water, cereal flour, oil, and an emulsifier and having a water content of 60% to 90% by weight, and heated. The dumplings are frozen together (corresponds to item 1).
除上述特徵以外，上述餃子脆皮形成劑之穀物粉之含量為2重量%至9重量%(與請求項2對應)。 In addition to the above characteristics, the content of the cereal flour of the dumpling crispy skin-forming agent is 2% to 9% by weight (corresponding to claim 2).
除上述特徵以外，上述餃子脆皮形成劑之油之含量為4重量%至30重量%(與請求項3對應)。 In addition to the above characteristics, the content of the oil of the dumpling crispy skin-forming agent is 4% by weight to 30% by weight (corresponding to claim 3).
除上述特徵以外，上述餃子脆皮形成劑之乳化劑之含量為0.1重量%至3重量%(與請求項4對應)。 In addition to the above characteristics, the content of the emulsifier of the dumpling crispy skin-forming agent is 0.1% to 3% by weight (corresponding to claim 4).
除上述特徵以外，上述餃子脆皮形成劑之水、穀物粉、油、及乳化劑之調配重量比為60至90：2至9：4至30：0.1至3(與請求項5對應)。 In addition to the above characteristics, the weight ratio of the water, grain flour, oil, and emulsifier of the dumpling crispy-forming agent is 60 to 90: 2 to 9: 4 to 30: 0.1 to 3 (corresponding to claim 5).
除上述特徵以外，上述餃子每1個之重量為13克至23克，每1個餃子之餃子脆皮形成劑之重量為3克至10克(與請求 項6對應)。 In addition to the above characteristics, the weight of each of the above dumplings is 13 grams to 23 grams, and the weight of the dumpling crispy forming agent per 1 dumpling is 3 grams to 10 grams (as requested Item 6 corresponds).
作為第二發明，提供以下冷凍餃子之製造方法。該方法包括以下步驟：餃子成形步驟，其係使餃子成形；填充步驟，其係將已成形之餃子填充於托盤；蒸製步驟，其係將所填充之餃子連托盤一起進行蒸製；餃子脆皮形成劑填充步驟，其係對蒸製結束之裝入托盤之餃子填充包含水、穀物粉、油、及乳化劑且水之含量為60重量%至90重量%之未加熱之餃子脆皮形成劑；冷凍步驟，其係將填充完餃子脆皮形成劑之裝入托盤之餃子連托盤一起進行冷凍；及包裝步驟，其係於冷凍後將裝入托盤之餃子進行包裝(與請求項7對應)。 As a second invention, the following method for producing frozen dumplings is provided. The method includes the following steps: a dumpling forming step for forming dumplings; a filling step for filling the formed dumplings on a tray; a steaming step for steaming the filled dumplings with a tray; the dumpling crispy skin formation The agent filling step is to fill the steamed dumplings filled with trays with water, cereal flour, oil, and emulsifiers, and an unheated dumpling crispy skin forming agent with a water content of 60% to 90% by weight; freezing The steps include freezing the dumplings filled with the dumpling crispy-forming agent into the tray and freezing the tray together; and the packaging step of packaging the dumplings into the tray after freezing (corresponding to the request 7).
一種冷凍餃子之製造方法，其除上述特徵以外，上述餃子脆皮形成劑之穀物粉之含量為2重量%至9重量%(與請求項8對應)。 A method for manufacturing frozen dumplings, in addition to the above characteristics, the content of the cereal flour of the dumpling crispy skin-forming agent is 2% to 9% by weight (corresponding to claim 8).
一種冷凍餃子之製造方法，其除上述特徵以外，上述餃子脆皮形成劑之油之含量為4重量%至30重量%(與請求項9對應)。 A method for manufacturing frozen dumplings, in addition to the above-mentioned features, the content of the oil of the dumpling crispy skin-forming agent is 4% to 30% by weight (corresponding to claim 9).
一種冷凍餃子之製造方法，其除上述特徵以外，上述餃子脆皮形成劑之乳化劑之含量為0.1重量%至3重量%(與請求項10對應)。 A method for manufacturing frozen dumplings, in addition to the above features, the content of the emulsifier of the dumpling crispy skin-forming agent is 0.1% to 3% by weight (corresponding to claim 10).
一種冷凍餃子之製造方法，其除上述特徵以外，上述餃子脆皮形成劑之水、穀物粉、油、及乳化劑之調配重量比為60至90：2至9：4至30：0.1至3(與請求項11對應)。 A method for manufacturing frozen dumplings, in addition to the above characteristics, the weight ratio of the water, cereal flour, oil, and emulsifier of the dumpling crispy-forming agent is 60 to 90: 2 to 9: 4 to 30: 0.1 to 3 (Corresponds to claim 11).
一種冷凍餃子之製造方法，其除上述特徵以外，上述餃子每1個之重量為13克至23克，每1個餃子之餃子脆皮形成劑 之重量為3克至10克(與請求項12對應)。 A method for manufacturing frozen dumplings, in addition to the above features, the weight of each of the above dumplings is 13 g to 23 g, and the dumpling crispy forming agent for each dumpling The weight is between 3 and 10 grams (corresponding to claim 12).
根據上述構成，藉由使用未加熱之餃子脆皮形成劑，可於冷凍餃子之煎製時形成良好之脆皮。 According to the above-mentioned configuration, by using the unheated dumpling crispy-forming agent, a good crispy skin can be formed during frying of frozen dumplings.
0801‧‧‧餃子成形步驟 0801‧‧‧ Dumpling forming steps
0802‧‧‧填充步驟 0802‧‧‧Filling steps
0803‧‧‧蒸製步驟 0803‧‧‧Steaming steps
0804‧‧‧餃子脆皮形成劑填充步驟 0804‧‧‧Filling step of dumpling crispy skin forming agent
0805‧‧‧冷凍步驟 0805‧‧‧Freezing step
0806‧‧‧包裝步驟 0806‧‧‧Packaging steps
0901‧‧‧餃子 0901‧‧‧ dumplings
0902‧‧‧托盤 0902‧‧‧Tray
0903、0904‧‧‧管 0903, 0904‧‧‧ tube
0905‧‧‧餃子脆皮形成劑 0905‧‧‧ Crispy Dumpling Forming Agent
1001‧‧‧餡料供給裝置 1001‧‧‧ Stuffing supply device
1002‧‧‧皮供給裝置 1002‧‧‧Leather supply device
1003‧‧‧成形裝置 1003‧‧‧forming device
1004‧‧‧托盤供給裝置 1004‧‧‧Tray supply device
1005‧‧‧餃子填充裝置 1005‧‧‧ Dumpling filling device
1006‧‧‧蒸製裝置 1006‧‧‧Steaming device
1007‧‧‧餃子脆皮形成劑填充裝置 1007‧‧‧Filling device for dumpling crispy skin forming agent
1008‧‧‧急速冷凍裝置 1008‧‧‧Quick Freezing Device
1009‧‧‧封裝裝置 1009‧‧‧Packaging device
1010‧‧‧捆包裝置 1010‧‧‧Packing device
1100‧‧‧蒸製裝置 1100‧‧‧Steaming device
1101‧‧‧水供給裝置 1101‧‧‧Water supply device
1102‧‧‧穀物粉供給裝置 1102‧‧‧Grain flour supply device
1103‧‧‧油供給裝置 1103‧‧‧oil supply device
1104‧‧‧乳化劑供給裝置 1104‧‧‧Emulsifier supply device
1105‧‧‧供給量控制裝置 1105‧‧‧Supply volume control device
1106‧‧‧攪拌混合裝置 1106‧‧‧Agitating and mixing device
1107‧‧‧冷卻裝置 1107‧‧‧cooling device
1108‧‧‧冷卻、供給裝置 1108‧‧‧Cooling and supplying device
圖1係對本實施形態中之脆皮之完成度、及作為冷凍餃子之官能評價、適合調理之範圍進行規定並顯示得分評價基準的圖。 FIG. 1 is a diagram showing the degree of completion of the crispy crust, the functional evaluation of frozen dumplings, and a range suitable for conditioning, and shows a score evaluation criterion.
圖2係用以說明本實施形態中之實驗環境之圖。 FIG. 2 is a diagram for explaining an experimental environment in this embodiment.
圖3係表示實施形態1之脆皮及冷凍餃子之官能評價、適合調理之範圍之結果的圖。 FIG. 3 is a graph showing the results of functional evaluations of crispy crusts and frozen dumplings in the first embodiment, and ranges suitable for conditioning.
圖4係表示實施形態2之脆皮及冷凍餃子之官能評價、適合調理之範圍之結果的圖。 FIG. 4 is a view showing results of functional evaluation of crispy crusts and frozen dumplings in the second embodiment, and ranges suitable for conditioning.
圖5係表示實施形態3之脆皮及冷凍餃子之官能評價、適合調理之範圍之結果的圖。 Fig. 5 is a graph showing the results of functional evaluation of crispy crusts and frozen dumplings in the third embodiment, and ranges suitable for conditioning.
圖6係表示實施形態4之脆皮及冷凍餃子之官能評價、適合調理之範圍之結果的圖。 FIG. 6 is a graph showing results of functional evaluation of crispy crusts and frozen dumplings in the fourth embodiment, and ranges suitable for conditioning.
圖7係表示實施形態6之脆皮及冷凍餃子之官能評價、適合調理之範圍之結果的圖。 FIG. 7 is a graph showing the results of the functional evaluation of crispy crusts and frozen dumplings according to the sixth embodiment, and a range suitable for conditioning.
圖8係實施形態中之冷凍餃子之製造方法之流程圖。 FIG. 8 is a flowchart of a method for manufacturing frozen dumplings in the embodiment.
圖9(a)至(c)係用以說明實施形態1之製造方法中之製造步驟的圖。 9 (a) to (c) are diagrams for explaining manufacturing steps in the manufacturing method of the first embodiment.
圖10係實施形態1中之冷凍餃子之生產線之系統構成圖。 FIG. 10 is a system configuration diagram of a frozen dumpling production line in Embodiment 1. FIG.
圖11係對實施形態1中之蒸製結束之加熱完之餃子填充餃子 脆皮形成劑之生產線的系統構成圖。 Fig. 11 is a view of filling dumplings after the steamed dumplings in Embodiment 1 are heated System configuration diagram of a crispy skin forming line.
以下，使用圖對本發明之實施形態進行說明。再者，本發明絲毫不受該等實施形態所限定，可於不脫離其主旨之範圍內以各種態樣實施。 Hereinafter, embodiments of the present invention will be described with reference to the drawings. The present invention is not limited to these embodiments at all, and can be implemented in various aspects without departing from the spirit of the present invention.
本實施形態1之冷凍餃子藉由對未加熱之餃子脆皮形成劑之水進行限定，可維持脆皮之鬆脆感並且於加熱調理時形成細緻之脆皮。 The frozen dumplings of the first embodiment are limited to the water of the unheated dumpling crispy skin-forming agent, which can maintain the crispy feel of the crispy skin and form a fine crispy skin during heat conditioning.
如圖1所示，對本實施形態中之脆皮之完成度、及作為冷凍餃子之官能評價、適合調理之範圍進行規定，並使用得分評價基準進行官能評價等。作為評價項目，可列舉脆皮之大小、脆皮之厚度(mm)、脆皮之細緻度、焦色(易焦度)、脆皮之黏附性、脆皮之鬆脆感、皮之焦痕之酥脆感、皮之彈柔感、餡料之多汁感、餡料之中心溫度、煎成之時間。評價係進行5個等級之評價，將「3」、「4」、「5」判斷為合適，於評價項目存在「2」、「1」之評價之情形時，判斷為不合適。評價結果係對各因素之每一個組合(水分比例、穀物粉比例、油比例、乳化劑比例)以5個等級進行5次官能評價，並將平均值四捨五入，作為對各因素之一個組合之評價結果。又，亦針對未於圖中顯示之各因素之組合進行了評價。又，作為本實施形態中之評價項目，並未設定脆皮之「味道」之項目，由於脆皮要求食感，但不要求味道本身，因此判斷為不需要。 As shown in FIG. 1, the completion degree of the crispy crust in this embodiment, the sensory evaluation as a frozen dumpling, and the range suitable for conditioning are specified, and the sensory evaluation is performed using a score evaluation criterion. Examples of evaluation items include the size of the crispy skin, the thickness of the crispy skin (mm), the fineness of the crispy skin, the burnt color (easy focus), the adhesion of the crispy skin, the crispy feel of the crispy skin, and the burnt marks of the skin The crispness, the softness of the skin, the juicyness of the filling, the center temperature of the filling, and the time for frying. The evaluation is based on five levels of evaluation, and judges "3", "4", and "5" as appropriate. When there are evaluations of "2" and "1" in the evaluation item, it is judged as inappropriate. The evaluation results are 5 functional evaluations for each combination of each factor (water ratio, cereal flour ratio, oil ratio, emulsifier ratio) at 5 levels, and the average value is rounded as the evaluation of a combination of each factor result. In addition, a combination of factors not shown in the figure was evaluated. In addition, as the evaluation item in this embodiment, the item of "flavor" of crispy skin is not set. Since crispy skin requires food texture, but does not require flavor itself, it is judged as unnecessary.
為了進行上述得分評價，於如下之實驗環境下進行評價。如圖2所示，將用以製造餃子脆皮形成劑之攪拌器(攪拌裝置)設為電源頻率60Hz、轉數5000~10000rpm。作為其他條件，為：自蒸製裝置取出餃子至滴加餃子脆皮形成劑(上漿液)之時間：5分鐘以內；對餃子滴加上漿液至放入急速冷凍裝置之時間：5分鐘以內；即將滴加上漿液之前之餃子之表面溫度30~50℃；即將滴加上漿液之前之餃子之中心溫度60~75℃；滴加上漿液並即將放入急速冷凍裝置之前之餃子之表面溫度30~50℃；即將滴加上漿液之前之上漿液之溫度10~21℃；滴加上漿液並即將放入急速冷凍裝置之前之上漿液之溫度15~30℃；托盤之凹部尺寸(縱×橫×高)：25mm×75mm×11.5mm；於每1個填充9克上漿液時，上漿液達到高度多少毫米之高度：H14~14.3mm。使用如上之實驗環境進行評價用冷凍餃子之製造。 In order to perform the above-mentioned score evaluation, the evaluation was performed in the following experimental environment. As shown in FIG. 2, a stirrer (stirring device) for making dumpling crispy skin-forming agent is set to a power frequency of 60 Hz and a number of revolutions of 5000 to 10,000 rpm. As other conditions, the time from taking out the dumplings from the steaming device to dripping the dumpling crispy forming agent (sizing liquid): within 5 minutes; the time from adding the slurry to the dumplings to putting into the quick freezing device: within 5 minutes; The surface temperature of the dumplings before adding the slurry is 30 ~ 50 ℃; the center temperature of the dumplings before adding the slurry is 60 ~ 75 ℃; the surface temperature of the dumplings before adding the slurry and is about to put in the quick freezing device 30 ~ 50 ℃; the temperature of the slurry above 10 ~ 21 ℃ just before adding the slurry; the temperature of the slurry above 15 ~ 30 ℃ just before adding the slurry and putting it into the quick freezing device; the size of the recess of the tray (vertical × horizontal × Height): 25mm × 75mm × 11.5mm; when each one is filled with 9 grams of sizing solution, how many millimeters does the sizing solution height: H14 ~ 14.3mm. Production of frozen dumplings for evaluation was performed using the above experimental environment.
又，試驗用冷凍餃子之加熱調理係使用家庭用煤氣爐及底面為直徑26cm之煎鍋，每1次將12個試驗用冷凍餃子排列成2行利用中火進行。於將煎鍋之表面溫度加熱至200℃之狀態下，以完全不追加水、油等之狀態將冷凍餃子各6個地排列成2行，蓋上蓋子乾煎5分鐘。乾煎時間結束後，取下蓋子，於乾煎面煎上焦色。煎成時間存在差異之原因在於：於餃子之煎鍋附近之皮之顏色(非脆皮之顏色)著色成淺咖啡色時，使煎鍋離開火。脆皮之大小係將煎成之帶脆皮之餃子自煎鍋取出並盛於碟子中，測定直徑。於脆皮為大致圓形之情形時，測定該圓之直徑，於脆皮近於矩形之情形時，測定兩行餃子之中間線上之脆皮之長度。再者，若自填充餃子脆皮形成劑至放入急速冷凍裝置之時間變為7分鐘以上，則餃子 脆皮形成劑之乳化狀態、糊化狀態逐漸地變差，因而較佳為於5分鐘以內開始冷凍。再者，冷凍較佳為急速冷凍，冷凍庫內溫度較佳為-30℃~-50℃之範圍。 In addition, the heating and conditioning of the frozen frozen dumplings for the test was performed using a domestic gas stove and a frying pan with a diameter of 26 cm on the bottom surface, and 12 frozen frozen dumplings for the test were arranged in two rows each time on a medium heat. In a state where the surface temperature of the frying pan is heated to 200 ° C, the frozen dumplings are arranged in two rows of six each without adding water, oil, etc., and covered with a lid to dry for 5 minutes. After the dry frying time is over, remove the lid and fry the burnt noodles. The reason for the difference in frying time is: when the color of the skin (non-crispy) near the dumpling frying pan is colored light brown, make the frying pan out of the fire. The size of the crispy skin is obtained by taking out the fried dumplings with crispy skin from the frying pan and placing it in a dish, and measuring the diameter. When the crispy skin is approximately circular, measure the diameter of the circle, and when the crispy skin is nearly rectangular, measure the length of the crispy skin on the middle line of the two rows of dumplings. In addition, if the time from filling the dumpling crispy skin forming agent to putting in the quick freezing device becomes more than 7 minutes, the dumplings The emulsified state and gelatinized state of the crispy skin-forming agent gradually deteriorate, so it is preferred to start freezing within 5 minutes. The freezing is preferably rapid freezing, and the temperature in the freezer is preferably in the range of -30 ° C to -50 ° C.
如圖3所示，本實施形態1之冷凍餃子係將包含水、穀物粉、油、及乳化劑且水之含量為60重量%至90重量%之未加熱之餃子脆皮形成劑與加熱完之餃子一起進行冷凍而成的冷凍餃子。 As shown in FIG. 3, the frozen dumplings according to the first embodiment include an unheated dumpling crispy skin-forming agent containing water, cereal flour, oil, and an emulsifier and having a water content of 60% to 90% by weight and heated Frozen dumplings made by freezing dumplings together.
所謂「餃子脆皮形成劑」，係指以下材料，其包含水、穀物粉、油、及乳化劑，且填充(滴加)於加熱完之餃子用以形成帶脆皮之餃子，以便能夠不使用油或水而於家庭中加熱調理冷凍餃子。可製作對加熱完之餃子(填充)滴加未加熱之上漿液作為未加熱之餃子脆皮形成劑並一起進行冷凍而成的冷凍餃子。 The so-called "dumpling crispy forming agent" refers to the following materials, which include water, cereal flour, oil, and emulsifier, and are filled (dropped) in the heated dumplings to form crispy dumplings so that Use oil or water to heat and prepare frozen dumplings in the home. Frozen dumplings can be prepared by adding unheated upper slurry to the heated dumplings (filling) as the unheated dumpling crispy skin forming agent and freezing them together.
水會對脆皮之大小、脆皮之厚度、脆皮之鬆脆感、皮之彈柔感、餡料之多汁感產生影響。首先，針對水分比例對脆皮之大小產生之影響進行說明。對脆皮之大小產生影響之原因在於：煎鍋上之脆皮之延展情況根據水分之多少而變化。 Water affects the size of the crispy skin, the thickness of the crispy skin, the crispness of the crispy skin, the softness of the skin, and the juicyness of the filling. First, the effect of the moisture ratio on the size of the crispy skin will be described. The reason for the size of the crispy skin is that the spread of the crispy skin on the frying pan varies depending on the amount of moisture.
尤其是於水分比例為58%之情形時明顯出現，脆皮之大小變小，判斷為評價「2」。即，若水分比例為58%以下，則脆皮之大小會變得過小而不合適。若水分比例為60%以上，則可評價為評價「3」以上而合適。 Especially when the moisture content was 58%, it became apparent that the size of the crispy skin became smaller, and it was judged as "2". That is, if the moisture content is 58% or less, the size of the crispy skin becomes too small to be appropriate. If the water content is 60% or more, it can be evaluated as "3" or more suitable.
繼而，針對水分比例對脆皮之厚度產生之影響進行說 明。對脆皮之厚度產生影響之原因在於：於加熱調理時，餃子脆皮形成劑於煎鍋上流動之速度根據水之量而不同。尤其是於水之量為58%之情形時，餃子脆皮形成劑之流動性變差，成為評價「1」，從而判斷為不合適。若水分成為58%以下，則同樣地，脆皮之厚度變得過厚，因此不合適。又，若水分成為60%以上，則餃子脆皮形成劑之流動性變得良好，判斷為評價「4」之合適。若水分為90%，則餃子脆皮形成劑之流動性良好，從而判斷為評價「4」之合適。然而，若水分成為92%，則脆皮之厚度變得非常薄，判斷為評價「1」之不合適。 Next, the effect of moisture ratio on the thickness of crispy skin will be explained. Bright. The reason for the effect on the thickness of the crispy skin is that the speed at which the dumpling crispy skin-forming agent flows on the frying pan during heating and conditioning varies according to the amount of water. In particular, when the amount of water is 58%, the fluidity of the dumpling crispy skin-forming agent is deteriorated, and the evaluation becomes "1", and it is judged as inappropriate. Similarly, if the moisture content is 58% or less, the thickness of the crispy skin becomes too thick, which is not suitable. In addition, when the moisture content is 60% or more, the fluidity of the dumpling crispy skin-forming agent becomes good, and it is judged that the evaluation "4" is appropriate. When the moisture content is 90%, the fluidity of the dumpling crispy skin-forming agent is good, and it is judged that the evaluation "4" is appropriate. However, if the moisture content is 92%, the thickness of the crispy skin becomes very thin, and it is judged that the evaluation "1" is inappropriate.
又，針對水分比例對脆皮之鬆脆感產生之影響進行說明。對脆皮之鬆脆感產生影響之原因在於：根據水分比例，脆皮之厚度會產生變化，又，煎成之脆皮之含水量會產生變化。尤其是於水分比例為58%之情形時，脆皮變厚，脆皮中之水分不會充分地蒸發，因此產生黏附，判斷為評價「2」之不合適。若水分比例為58%以下，則同樣地，評價為不合適。於水分比例為92%之情形時，餃子之脆皮變得過薄並且油分殘留而變得柔軟，判斷為評價「1」之不合適。若水分比例為60%、90%，則成為評價「5」、「4」，判斷為合適。 The effect of the moisture ratio on the crispiness of the crispy skin will be described. The reason for the crispness of the crispy skin is that the thickness of the crispy skin will change according to the moisture content, and the moisture content of the fried crispy skin will change. In particular, when the moisture content was 58%, the crispy skin became thick, and the moisture in the crispy skin did not evaporate sufficiently. Therefore, adhesion occurred, and it was judged that the evaluation of "2" was inappropriate. When the water content is 58% or less, it is similarly evaluated as inappropriate. When the moisture content was 92%, the crispy skin of the dumplings became too thin and the oil content remained and became soft, and it was judged that the evaluation "1" was inappropriate. When the water content is 60% or 90%, the evaluation is "5" or "4", and it is judged as appropriate.
進而，針對水分比例對皮之彈柔感產生之影響進行說明。對皮之彈柔感產生影響之原因在於：根據水分比例，乾煎中之煎鍋內之水蒸氣之量會產生變化，皮之蒸製情況會產生變化。尤其是於水分比例為58%之情形時，餃子之皮之彈柔感較弱，從而判斷為評價「2」之不合適。若水分比例為58%以下，則水分較少，脆皮變得過於乾枯，因而不合適。若水分比例為60%以上，則餃子 之皮可接觸充分之水蒸氣，因而任一者均成為評價「5」，從而合適。 Furthermore, the influence of the moisture ratio on the elasticity of the skin will be described. The reason for the softness of the skin is that the amount of water vapor in the frying pan in the dry frying will change according to the moisture content, and the steaming of the skin will change. Especially when the moisture content is 58%, the elasticity of the skin of dumplings is weak, so it is judged that the evaluation of "2" is inappropriate. If the moisture content is 58% or less, the moisture content is small and the crispy skin becomes too dry, which is not suitable. If the moisture content is above 60%, dumplings Since the skin can be exposed to a sufficient amount of water vapor, each of them is evaluated as "5", which is appropriate.
繼而，針對對餡料之多汁感之影響進行說明。對餡料之多汁感產生影響之原因在於：根據水分比例，乾煎中之煎鍋內之水蒸氣之量會產生變化，且餡料中之有助於多汁感之油脂成分之溶解情況會產生變化。 Next, the effect on the juicy feeling of the filling will be described. The reason for the juicyness of the filling is that the amount of water vapor in the frying pan in the dry frying varies according to the moisture content, and the dissolution of the oily ingredients in the filling that contribute to the juicyness Will make a difference.
尤其是於水分比例為58%之情形時，乾煎中之煎鍋內之水蒸氣之量較少，蒸製加熱變得不充分，餡料之油脂成分不會完全溶解，因而多汁感較弱，判斷為評價「2」之不合適。若水分比例成為58%以下，則多汁感進一步變弱，評價為不合適。若水分比例為60%以上，則任一者均成為評價「5」，從而合適。 Especially when the moisture content is 58%, the amount of water vapor in the frying pan during dry frying is small, the steaming heating becomes insufficient, and the oil and fat components of the filling will not completely dissolve, so the juicy feeling is weak. , It is judged that the evaluation "2" is inappropriate. When the water content is 58% or less, the juicy feeling is further weakened, and the evaluation is inappropriate. If the water content is 60% or more, any of them is evaluated as "5", which is suitable.
根據該等結果，較理想為未加熱餃子脆皮形成劑之水之含量為60重量%至90重量%。於60重量%至90重量%之間，任一項目均為良好，但於上述圖中省略。 According to these results, the water content of the unheated dumpling crispy skin-forming agent is more preferably 60% by weight to 90% by weight. Any item is good between 60% by weight and 90% by weight, but is omitted in the above figure.
所謂「穀物粉」，係指將穀物進行研磨所製作之粉、或來自穀物之澱粉。上述研究係以作為穀物粉之理想範圍之2~9重量%使用小麥粉、米粉、玉米粉、大麥粉、大豆粉、小豆粉、及來自上述穀物之澱粉等進行。判明：作為穀物粉，米粉尤為理想。 The so-called "cereal flour" refers to flour made by grinding grains or starch derived from grains. The above research was carried out using wheat flour, rice flour, corn flour, barley flour, soybean flour, adzuki bean flour, starch from the above-mentioned cereals, etc. in an ideal range of 2-9% by weight as cereal flour. It was found that, as cereal flour, rice flour is particularly desirable.
所謂「油」，係指自植物或動物取得之植物油脂或動物油脂。上述研究係以作為油之理想範圍之4~30重量%使用菜籽油、芥花油、大豆油、沙拉油、玉米油、黃油、芝麻油、亞麻籽油、橄欖油等進行。作為油之種類，菜籽油、沙拉油尤為理想。 The so-called "oil" refers to vegetable oil or animal oil obtained from plants or animals. The above-mentioned research was carried out using rapeseed oil, canola oil, soybean oil, salad oil, corn oil, butter, sesame oil, linseed oil, olive oil, and the like in an ideal range of 4 to 30% by weight as an oil. As the type of oil, rapeseed oil and salad oil are particularly preferable.
所謂「乳化劑」，係指產生使不易相互混合之水與油之一者之液體中分散另一者之乳化作用的藥劑。上述研究係以作為乳化劑之理想範圍之0.1~3重量%使用卵磷脂、酵素分解卵磷脂、聚甘油脂肪酸酯、丙二醇脂肪酸酯等進行。作為乳化劑，尤佳為卵磷脂。 The "emulsifier" refers to an agent that produces an emulsifying effect in which one of water and oil that is not easily mixed with each other is dispersed in a liquid. The above-mentioned research was carried out by using lecithin, an enzyme-degraded lecithin, a polyglycerin fatty acid ester, a propylene glycol fatty acid ester, and the like in an ideal range of 0.1 to 3% by weight as an emulsifier. As the emulsifier, lecithin is particularly preferred.
所謂「加熱完之餃子」，係指利用餃子之皮包裹餃子之餡料並進行蒸製加熱而成的餃子。於使餃子成形之後，將餃子填充於托盤，進行蒸製加熱。研究係將所有相同規格之蒸製加熱餃子進行冷凍而進行。 The so-called "heated dumplings" refers to dumplings made by wrapping the fillings of dumplings with the skin of the dumplings and steaming them. After the dumplings are shaped, the dumplings are filled in a tray and steamed and heated. The research was conducted by freezing all steamed and heated dumplings of the same specification.
所謂「冷凍餃子」，係指使加熱完之餃子與未加熱之脆皮形成劑一起進行冷凍而成的餃子。該脆皮形成劑如上所述，包含水、穀物粉、油、及乳化劑，且水之含量為60重量%至90重量%。 The so-called "frozen dumplings" refers to the dumplings made by freezing the heated dumplings together with the unheated crispy skin-forming agent. The crispy skin-forming agent includes water, cereal flour, oil, and an emulsifier as described above, and the content of water is 60% by weight to 90% by weight.
如圖8所示，本實施形態1之冷凍餃子之製造方法包含以下步驟：餃子成形步驟(0801)，其係使餃子成形；填充步驟(0802)，其係將已成形之餃子填充於托盤；蒸製步驟(0803)，其係將所填充之餃子連托盤一起進行蒸製；餃子脆皮形成劑填充步驟(0804)，其係對蒸製結束之裝入托盤之餃子填充包含水、穀物粉、油、及乳化劑且水之含量為60重量%至90重量%之未加熱之餃子脆皮形成劑；冷凍步驟(0805)，其係將填充完餃子脆皮形成劑之裝 入托盤之餃子連托盤一起進行冷凍；及包裝步驟(0806)，其係於冷凍後將裝入托盤之餃子進行包裝。 As shown in FIG. 8, the method for manufacturing frozen dumplings in Embodiment 1 includes the following steps: a dumpling forming step (0801), which is to form dumplings; and a filling step (0802), which is to fill the formed dumplings on a tray; The steaming step (0803) involves steaming the filled dumplings together with the tray; the dumpling crispy skin forming agent filling step (0804) involves filling the dumplings into the tray after steaming, including water, cereal flour, oil, And an emulsifier and an unheated dumpling crispy forming agent having a water content of 60% to 90% by weight; a freezing step (0805), which is a step of filling the dumpling crispy forming agent The dumplings put into the tray are frozen together with the tray; and a packaging step (0806), which involves packing the dumplings into the tray after freezing.
如此，本實施形態1之冷凍餃子之製造方法係於蒸製步驟(0803)中僅將餃子進行蒸製加熱，其後對餃子填充未加熱之餃子脆皮形成劑(上漿液)，並進行冷凍而製作冷凍餃子，因而上漿液於未加熱之狀態下進行冷凍。因此，於冷凍餃子之加熱調理時，未加熱之上漿液係自未「糊化」之狀態於煎鍋中進行煎製，因此上漿液之黏度較低，上漿液遍及整個煎鍋，結果為發揮出可於較廣之面積形成脆皮之特別之作用效果。 As described above, the method for manufacturing frozen dumplings according to the first embodiment is that only the dumplings are steamed and heated in the steaming step (0803), and then the dumplings are filled with the unheated dumpling crispy-forming agent (sizing liquid) and frozen to produce The dumplings are frozen, so the sizing is frozen without heating. Therefore, during the heating and conditioning of frozen dumplings, the unheated upper slurry is fried in a frying pan from a state that has not been “gelatinized”. Therefore, the viscosity of the sizing slurry is low, and the sizing solution is spread throughout the frying pan. It has a special effect that can form crispy skin over a wide area.
再次針對實施形態1之冷凍餃子之製造方法進行說明。 The manufacturing method of the frozen dumpling of Embodiment 1 is demonstrated again.
如圖9(a)所示，將上一步驟所成形之餃子0901以餃子之皮閉合之側為上側填充於托盤0902，進行蒸製加熱。繼而，如圖9(b)所示，自管0903、0904分別對填充於托盤之冷卻至既定溫度以下之加熱完之餃子填充既定量餃子脆皮形成劑(上漿液)。其後，如圖9(c)所示，於托盤內之下部，餃子脆皮形成劑(上漿液)以停留於既定之高度之狀態冷凍，而製作冷凍餃子。藉此，未加熱之餃子脆皮形成劑(上漿液)以未糊化之狀態與加熱完之餃子成為一體，於家庭中之加熱調理時，上漿液自未糊化之狀態於煎鍋中進行煎製，因此，上漿液遍及於整個煎鍋，結果為可於較廣之面積延展均勻且細緻之脆皮。 As shown in FIG. 9 (a), the dumplings 0901 formed in the previous step are filled in a tray 0902 with the closed side of the dumpling skin as the upper side, and steamed and heated. Next, as shown in FIG. 9 (b), the tubes 9903 and 0904 are filled with a predetermined amount of dumpling crispy skin forming agent (sizing liquid) for the dumplings filled in the tray and cooled to below a predetermined temperature. Thereafter, as shown in FIG. 9 (c), in the lower part of the tray, the dumpling crispy skin-forming agent (sizing liquid) is frozen at a predetermined height to produce frozen dumplings. In this way, the unheated dumpling crispy skin forming agent (sizing liquid) is integrated with the heated dumplings in an ungelatinized state. When heating and conditioning in the home, the sizing liquid is carried out in the frying pan from the ungelatinized state. For frying, the sizing solution is spread throughout the frying pan, with the result that it can spread evenly and finely over a wide area.
以下，針對應用實施形態1中之冷凍餃子之製造方法之生產線(製造裝置)進行說明。 Hereinafter, a production line (manufacturing apparatus) to which the method for manufacturing frozen dumplings according to the first embodiment is applied will be described.
如圖10所示，冷凍餃子之生產線(製造裝置)設置有 供給餃子之餡料之餡料供給裝置1001及供給餃子之皮之皮供給裝置1002。自皮供給裝置1002供給餃子之皮，於該皮上放置餃子之餡料，利用成形裝置1003進行成形，連續製作生餃子。將該等生餃子搬送至下一步驟，利用餃子填充裝置1005將生餃子填充於自托盤供給裝置1004供給之托盤。其後，搬送至蒸製裝置1006，連托盤一起將生餃子進行蒸製加熱。繼而，利用餃子脆皮形成劑填充裝置1007填充屬於本件發明之特徵之上述未加熱之餃子脆皮形成劑。自蒸製裝置1006取出之加熱完之餃子由於係利用冷卻通道進行冷卻，故而即便填充餃子脆皮形成劑亦不會糊化。因此，本案發明中所述之「未加熱」，係指亦包含餃子脆皮形成劑受到攝氏30度至攝氏50度左右之熱之情況的狀態。餃子脆皮形成劑填充之詳細情況示於圖11。將填充有未加熱之餃子脆皮形成劑之托盤搬送至急速冷凍裝置1008，將未加熱之餃子脆皮形成劑與加熱完之餃子一起進行冷凍。其後，利用封裝裝置1009進行包裝，並利用捆包裝置1010按照既定單位裝箱。經捆包之箱直至出貨前於冷凍庫中保管。 As shown in FIG. 10, a frozen dumpling production line (manufacturing device) is provided with A filling supply device 1001 for supplying dumpling fillings and a skin supply device 1002 for supplying dumpling skins. The skin of the dumplings is supplied from the skin supply device 1002, and the fillings of the dumplings are placed on the skin, and the forming is performed by the forming device 1003 to continuously produce raw dumplings. The raw dumplings are transferred to the next step, and the dumpling filling device 1005 is used to fill the raw dumplings on a tray supplied from a tray supply device 1004. Thereafter, it is transferred to a steaming apparatus 1006, and the raw dumplings are steamed and heated together with a tray. Then, the above-mentioned unheated dumpling crispy forming agent, which is a feature of the invention, is filled with the dumpling crispy forming agent filling device 1007. Since the heated dumplings taken out from the steaming device 1006 are cooled by a cooling channel, they will not gelatinize even if they are filled with dumpling crispy skin forming agents. Therefore, the "unheated" described in the present invention refers to a state that also includes the case where the dumpling crispy skin forming agent is subjected to heat of about 30 ° C to about 50 ° C. Details of the filling of the dumpling crispy skin forming agent are shown in FIG. 11. The tray filled with the unheated dumpling crispy forming agent is transferred to the quick freezing device 1008, and the unheated dumpling crispy forming agent is frozen together with the heated dumplings. Thereafter, packaging is performed by a packaging device 1009, and packing is performed by a packing device 1010 in a predetermined unit. Packed boxes are stored in the freezer until shipment.
如圖11所示，將完成蒸製加熱之填充於托盤之加熱完之餃子自蒸製裝置1100移至後續之未加熱之餃子脆皮形成劑填充步驟。利用水供給裝置1101、穀物粉供給裝置1102、油供給裝置1103、乳化劑供給裝置1104分別供給水、穀物粉、油、及乳化劑。利用供給量控制裝置對自該等供給裝置1101~1104供給之材料進行控制，並利用攪拌混合裝置1106進行攪拌，而製造未加熱之餃子脆皮形成劑。此時，攪拌混合裝置1106利用冷卻裝置1107控制為固定溫度。其是為了防止雜菌等之繁殖及保持良好之乳化狀態。具體而言，構成為將餃子脆皮形成劑之溫度保持於攝氏10度 至攝氏21度之範圍。又，若將整個工廠之室溫控制為20度以下之溫度，則亦可不設置冷卻裝置1107。將自蒸製裝置搬送之填充於托盤之加熱完之餃子搬送至冷卻通道上，利用冷卻、供給裝置1108填充未加熱之餃子脆皮形成劑。自蒸製裝置取出之加熱完之餃子由於利用冷卻通道進行冷卻，因此即便填充餃子脆皮形成劑亦不會糊化。以後之步驟與上述圖10之步驟相同，因此省略說明。 As shown in FIG. 11, the steamed and heated filled dumplings filled on the tray are moved from the steaming device 1100 to the subsequent step of filling the unheated dumpling crispy skin forming agent. The water supply device 1101, the cereal powder supply device 1102, the oil supply device 1103, and the emulsifier supply device 1104 supply water, cereal powder, oil, and emulsifier, respectively. The supply amount control device is used to control the materials supplied from these supply devices 1101 to 1104, and the stirring and mixing device 1106 is used to produce the unheated dumpling crispy-forming agent. At this time, the stirring and mixing device 1106 is controlled to a fixed temperature by the cooling device 1107. This is to prevent the propagation of germs and the like and to maintain a good emulsified state. Specifically, it is configured to keep the temperature of the dumpling crispy skin-forming agent at 10 degrees Celsius To 21 degrees Celsius. In addition, if the room temperature of the entire plant is controlled to a temperature of 20 degrees or less, the cooling device 1107 may not be provided. The heated dumplings filled in the tray transferred from the steaming device are transferred to a cooling channel, and the unheated dumpling crispy forming agent is filled by the cooling and supplying device 1108. Since the heated dumplings taken out from the steaming device are cooled by the cooling channel, even if the dumpling crispy skin forming agent is filled, it will not gelatinize. The subsequent steps are the same as those in FIG. 10 described above, and therefore descriptions thereof are omitted.
如此，根據實施形態1，藉由使用未加熱之餃子脆皮形成劑，於冷凍餃子之煎製時可形成良好之脆皮。 As described above, according to the first embodiment, by using the unheated dumpling crispy skin-forming agent, a good crispy skin can be formed when the frozen dumplings are fried.
本實施形態2之冷凍餃子藉由以實施形態1為基礎對未加熱之餃子脆皮形成劑之穀物粉進行限定，可維持脆皮之鬆脆感並且於加熱調理時形成細緻之脆皮。 The frozen dumplings of this embodiment 2 are based on the grain powder of the unheated dumpling crispy skin-forming agent based on the embodiment 1, which can maintain the crispy feel of the crispy skin and form a fine crispy skin during the heat conditioning.
如圖4所示，本實施形態2之冷凍餃子之上述餃子脆皮形成劑之穀物粉之含量為2重量%至9重量%。以下省略與實施形態1共通之構成之說明，並針對實施形態2之特徵性構成進行說明。 As shown in FIG. 4, the content of the cereal flour of the dumpling crispy skin-forming agent of the frozen dumplings according to the second embodiment is 2% to 9% by weight. The description of the configuration common to the first embodiment will be omitted below, and the characteristic configuration of the second embodiment will be described.
穀物粉會對脆皮之厚度、脆皮之細緻度、焦色(易焦度)、脆皮之黏附性、脆皮之鬆脆感、皮之焦痕之酥脆感產生影響。 Grain flour will have an impact on the thickness of the crispy skin, the fineness of the crispy skin, the charring color (easy focus), the adhesion of the crispy skin, the crispy feel of the crispy skin, and the crispy feel of the burnt marks on the skin.
首先針對穀物粉比例對脆皮之厚度產生之影響進行說明。對脆皮之厚度產生影響之原因在於：穀物粉成為形成脆皮之 主成分。尤其是於穀物粉比例為1重量%之情形時，脆皮變薄，判斷為評價「2」之不合適。即，若穀物粉比例為1重量%以下，則同樣不會成為適當之厚度，評價為不合適。於穀物粉比例為10重量%之情形時，脆皮不會適當地延展而變厚，判斷為評價「2」之不合適。若穀物粉比例為2重量%、9重量%，則任一者均成為評價「4」，為合適之厚度。穀物粉比例為2重量%至9重量%之間脆皮之厚度亦良好，評價變為合適，但於上述圖中省略。 First, the effect of the ratio of grain flour on the thickness of crispy skin will be explained. The reason for the thickness of the crispy skin is that the grain flour becomes the main ingredient. In particular, when the ratio of the grain flour was 1% by weight, the crispy skin became thin, and it was judged that the evaluation "2" was inappropriate. That is, when the ratio of the grain flour is 1% by weight or less, the thickness does not become appropriate, and it is evaluated as inappropriate. When the ratio of the cereal flour was 10% by weight, the crispy skin did not spread properly and became thick, and it was judged that the evaluation "2" was inappropriate. When the ratio of the grain flour is 2% by weight and 9% by weight, each of them becomes the evaluation "4", and is a suitable thickness. The thickness of the crispy crust between 2% by weight and 9% by weight is also good, and the evaluation becomes appropriate, but it is omitted in the above figure.
繼而，針對穀物粉比例對脆皮之細緻度產生之影響進行說明。對脆皮之細緻度產生影響之原因在於：穀物粉成為形成脆皮之主成分。尤其是於穀物粉比例為1重量%之情形時，穀物粉不會充分地遍及脆皮之整個區域，會產生穀物粉不足之區域，因此脆皮變得稍粗，判斷為評價「2」之不合適。若穀物粉比例為1重量%以下，則同樣地評價為不合適。於穀物粉比例為2重量%之情形時，可良好地形成細緻之脆皮，成為評價「4」，變得合適。穀物粉比例為9重量%之情形時亦可良好地形成細緻之脆皮，變為評價「4」之合適。穀物粉比例為2重量%至9重量%之間脆皮之細緻度亦良好，評價變為合適，但於上述圖中省略。 Next, the effect of the ratio of grain flour on the fineness of crispy skin will be described. The reason for the fineness of the crispy skin is that the cereal flour becomes the main component of the crispy skin. In particular, when the proportion of grain flour is 1% by weight, the grain flour does not sufficiently cover the entire area of the crispy skin, and an area of insufficient grain flour may be generated. Therefore, the crispy skin becomes slightly coarse. Not suitable. When the ratio of the grain flour is 1% by weight or less, it is similarly evaluated as inappropriate. When the ratio of the grain flour is 2% by weight, fine and crispy crusts can be formed well, and the evaluation becomes "4", which is suitable. When the ratio of the cereal flour is 9% by weight, fine and crispy crusts can be formed well, and it becomes suitable for evaluation "4". The fineness of the crispy skin between 2% and 9% by weight of the grain flour is also good, and the evaluation becomes appropriate, but it is omitted in the above figure.
繼而，針對穀物粉比例對脆皮之焦色(易焦度)產生之影響進行說明。對脆皮之焦色(易焦度)產生影響之原因在於：含有水分根據穀物粉比例相對地產生變化，水分越少，被水奪取之熱能越減少，穀物粉之加熱增強；水分越多，被水奪取之熱能變得越多，穀物粉之加熱減弱。尤其是於穀物粉比例為1重量%之情形時，水分相對變多，未著色，判斷為評價「2」之不合適。若穀物粉比例為2重量%、9重量%、10重量%，則脆皮之焦色良好，任一者之 評價均成為「4」，判斷為合適。 Next, the effect of the ratio of the grain flour on the burnt color (easy focus) of the crispy skin will be described. The reason for the crisp color (easy focus) of the crispy skin is that the moisture content changes relatively according to the proportion of grain flour. The more the heat energy captured by the water becomes, the less the heating of the cereal flour becomes. In particular, when the ratio of the grain flour was 1% by weight, the water content was relatively increased, and it was not colored, and it was judged that the evaluation "2" was inappropriate. If the proportion of cereal flour is 2% by weight, 9% by weight, and 10% by weight, the crisp color of the crispy skin is good. The evaluations were all "4" and judged to be appropriate.
繼而，針對穀物粉比例對脆皮向煎鍋之黏附性(剝離性)產生之影響進行說明。對脆皮之黏附性產生影響之原因在於：煎製後之餃子及脆皮與煎鍋之黏著之程度根據穀物粉之量而變化。即，穀物粉發揮餃子脆皮與餃子本體之黏著劑之作用，且亦對自煎鍋之剝離性產生影響。尤其是於穀物粉比例為1重量%之情形時，脆皮會殘留於煎鍋，判斷為評價「2」之不合適。若穀物粉比例為1重量%以下，則評價同樣變為不合適。若穀物粉比例為2重量%，則脆皮之剝離性變得良好，判斷為評價「4」之合適。若穀物粉比例為9重量%、10重量%，則脆皮之剝離性變得非常良好，判斷為評價「5」之合適。穀物粉比例為2重量%至9重量%之間脆皮之剝離性亦變得良好或非常良好，評價變為合適，但於上述圖中省略。 Next, the effect of the ratio of the grain flour on the adhesion (peelability) of the crispy skin to the frying pan will be described. The reason for the stickiness of the crispy skin is that the degree of adhesion of the fried dumplings and crispy skin to the frying pan varies according to the amount of grain flour. That is, the cereal flour acts as an adhesive between the dumpling crispy skin and the dumpling body, and also affects the peelability from the frying pan. In particular, when the ratio of the grain flour was 1% by weight, the crispy skin remained in the frying pan, and it was judged that the evaluation "2" was inappropriate. If the ratio of the grain flour is 1% by weight or less, the evaluation is similarly inappropriate. When the ratio of the grain flour is 2% by weight, the peelability of the crispy skin becomes good, and it is judged that the evaluation "4" is appropriate. When the ratio of the grain flour is 9% by weight and 10% by weight, the peelability of the crispy skin becomes very good, and it is judged that the evaluation is "5". The peelability of the crispy crust between 2% by weight and 9% by weight also becomes good or very good, and the evaluation becomes suitable, but it is omitted in the above figure.
繼而，針對穀物粉比例對脆皮之鬆脆感產生之影響進行說明。對脆皮之鬆脆感產生影響之原因在於：煎製程度根據穀物粉之量而變化。尤其是於穀物粉比例為1重量%之情形時，脆皮變輕，判斷為評價「2」之不合適。若穀物粉比例為1重量%以下，則脆皮同樣變輕，無法獲得強勁之鬆脆感，判斷評價為不合適。若穀物粉比例為2重量%，則脆皮之鬆脆感變得良好，判斷為評價「4」之合適。若穀物粉比例為9重量%、10重量%，則脆皮之鬆脆感變得非常良好，判斷為評價「5」之合適。穀物粉比例為2重量%至9重量%之間脆皮之鬆脆感亦變得良好或非常良好，評價變為合適，但於上述圖中省略。 Next, the effect of the ratio of grain flour on the crispiness of crispy skin will be described. The reason for the crunchiness of the crispy skin is that the degree of frying varies according to the amount of grain flour. In particular, when the ratio of the grain flour was 1% by weight, the crispy skin became lighter, and it was judged that the evaluation "2" was inappropriate. If the ratio of the grain flour is 1% by weight or less, the crispy skin is also lightened, and a strong crunchy feeling cannot be obtained, and it is judged as inappropriate. When the ratio of the grain flour is 2% by weight, the crispiness of the crispy skin becomes good, and it is judged that the evaluation of "4" is appropriate. When the ratio of the grain flour is 9% by weight and 10% by weight, the crispiness of the crispy skin becomes very good, and it is judged that the evaluation is "5". The crispiness of the crispy crust between 2% and 9% by weight of the grain flour also becomes good or very good, and the evaluation becomes appropriate, but it is omitted in the above figure.
繼而，針對穀物粉比例對皮之焦痕之酥脆感產生之影 響進行說明。對皮之焦痕之酥脆感產生影響之原因在於：穀物粉於餃子之煎鍋側皮表面上使脆皮形成劑對皮之焦痕產生影響。即，於餃子之煎鍋側皮表面，餃子脆皮形成劑進入至與煎鍋之間隙，表現出餃子本體之焦痕之酥脆感。尤其是於穀物粉比例為10重量%之情形時，因餃子之下表面之脆皮形成劑中之穀物粉較多而無法完全煎成，判斷為評價「2」之不合適。若穀物粉比例為1重量%、2重量%、9重量%，則皮之焦痕之酥脆感為良好、非常良好、普通，因此評價變為「4」、「5」、「3」，判斷為合適。穀物粉比例為2重量%至9重量%之間皮之焦痕之酥脆感亦變得普通、良好或非常良好，評價變為合適，但於上述圖中省略。 Then, the effect of the proportion of grain flour on the crispness of the skin's burn marks Ring for explanation. The reason for the crunchiness of the skin scorch marks is that the grain flour on the surface of the side skin of the frying pan of the dumplings causes the crispy skin-forming agent to affect the skin scorch marks. That is, on the surface of the side skin of the dumpling frying pan, the dumpling crispy skin forming agent enters the gap with the frying pan, expressing the crispness of the burnt marks of the dumpling body. Especially when the proportion of grain flour is 10% by weight, it is judged that the evaluation of "2" is inappropriate because there is a lot of grain flour in the crispy skin-forming agent on the lower surface of the dumpling. If the proportion of cereal flour is 1% by weight, 2% by weight, and 9% by weight, the crispness of the skin burn marks is good, very good, and normal. Therefore, the evaluation becomes "4", "5", and "3". As appropriate. The crispiness of the burnt marks of the skin between 2% and 9% by weight of the grain flour also becomes normal, good, or very good, and the evaluation becomes appropriate, but it is omitted in the above figure.
根據該等結果，較理想為未加熱餃子脆皮形成劑之穀物粉之含量為2重量%至9重量%。又，本實施形態2之研究係於未加熱餃子脆皮形成劑之「水」之含量為60重量%至90重量%、「油」4~30重量%且「乳化劑」0.1~3重量%之條件下進行。油之重量%即便超過30重量%，整體亦良好。 According to these results, the content of the cereal flour which is the unheated dumpling crispy skin-forming agent is preferably 2% to 9% by weight. In addition, the study of the second embodiment is based on the content of "water" of the unheated dumpling crispy-forming agent being 60% to 90% by weight, "oil" 4 to 30% by weight, and "emulsifier" 0.1 to 3% by weight. Under the conditions. Even if the weight% of oil exceeds 30% by weight, the whole is good.
實施形態2之製造方法與實施形態1之圖8之製造方法相同，因此省略說明。 Since the manufacturing method of the second embodiment is the same as the manufacturing method of FIG. 8 of the first embodiment, description thereof is omitted.
本實施形態3之冷凍餃子藉由以實施形態1或2為基礎，並且對未加熱之餃子脆皮形成劑之油進行限定，可維持脆皮之鬆脆感，並且於加熱調理時形成細緻之脆皮。 The frozen dumplings of the third embodiment are based on the first or the second embodiment, and the oil of the unheated dumpling crispy skin-forming agent is limited, so that the crispy feeling of the crispy skin can be maintained, and the fineness is formed during the heat conditioning. Crispy.
如圖5所示，本實施形態3之冷凍餃子之上述餃子脆皮形成劑之油之含量為4重量%至30重量%。以下省略與實施形態1或2共通之構成之說明，並針對實施形態3之特徵性構成進行說明。 As shown in FIG. 5, the content of the oil of the dumpling crispy skin-forming agent of the frozen dumplings according to the third embodiment is 4% to 30% by weight. The description of the configuration common to Embodiment 1 or 2 will be omitted below, and the characteristic configuration of Embodiment 3 will be described.
油會對脆皮之鬆脆感、皮之焦痕之酥脆感產生影響。 Oil has an effect on the crispness of the crispy skin and the crispness of the burnt marks on the skin.
首先，針對油分比例對脆皮之鬆脆感產生之影響進行說明。對脆皮之鬆脆感產生影響之原因在於：煎製程度根據油之量而變化。尤其是於油分比例為2重量%之情形時，脆皮變輕，判斷為評價「2」之不合適。於油分比例為4重量%、30重量%、32重量%之情形時，脆皮之鬆脆感變得良好、或非常良好，判斷為評價「4」或「5」之合適。油分比例為4重量%至30重量%之間脆皮之鬆脆感亦變得良好或非常良好，評價變為合適，但於上述圖中省略。 First, the effect of the proportion of oil content on the crispiness of crispy skin will be described. The reason for the crunchiness of the crispy skin is that the degree of frying varies according to the amount of oil. In particular, when the oil content ratio was 2% by weight, the crispy skin became lighter, and it was judged that the evaluation of "2" was inappropriate. When the oil content ratio is 4% by weight, 30% by weight, or 32% by weight, the crispy texture of the crispy skin becomes good or very good, and it is judged that it is appropriate to evaluate "4" or "5". The crispy feel of the crispy skin between 4% and 30% by weight of the oil content also becomes good or very good, and the evaluation becomes appropriate, but it is omitted in the above figure.
繼而，針對油分比例對皮之焦痕之酥脆感產生之影響進行說明。對皮之焦痕之酥脆感產生影響之原因在於：油成為對於產生焦痕而言重要之成分。尤其是於油分比例為2重量%之情形時，水分相對變多，不會將餃子煎得鬆脆而會變得柔軟，判斷為評價「1」之不合適。於油分比例為4重量%之情形時，皮之焦痕之酥脆感變得普通，判斷為評價「3」之合適。於油分比例為30重量%、32重量%之情形時，皮之焦痕之酥脆感變得非常良好，判斷為評價「5」之合適。油分比例為4重量%至30重量%之間皮之焦痕之酥脆感亦變得良好或非常良好，評價變為合適，但於上述圖中省略。 Next, the effect of the proportion of oil content on the crispiness of the burnt marks of the skin will be described. The reason for the crispness of the burnt marks of the skin is that oil becomes an important component for the burnt marks. In particular, when the oil content ratio is 2% by weight, the moisture content is relatively increased, and the dumplings are not fried crispy but softened, and it is judged that the evaluation of "1" is inappropriate. When the oil content ratio is 4% by weight, the crispness of the burnt marks on the skin becomes ordinary, and it is judged that it is appropriate to evaluate "3". When the oil content ratio was 30% by weight or 32% by weight, the crispness of the burnt marks on the skin became very good, and it was judged that the evaluation was "5". The crispiness of the burnt marks of the skin between 4% and 30% by weight of the oil content also becomes good or very good, and the evaluation becomes appropriate, but it is omitted in the above figure.
根據該等結果，較理想為未加熱餃子脆皮形成劑之油 之含量為4重量%至30重量%。又，本實施形態3之研究係於未加熱餃子脆皮形成劑之「水」之含量為60重量%至90重量%、「穀物粉」2~9重量%且「乳化劑」0.1~3重量%之條件下進行。 Based on these results, it is more desirable to use an unheated dumpling crispy-forming oil The content is 4% to 30% by weight. In addition, the study of the third embodiment is based on the content of "water" of the unheated dumpling crispy-forming agent being 60% to 90% by weight, "cereal flour" 2-9% by weight, and "emulsifier" 0.1-3% by weight. % Conditions.
實施形態3之製造方法與實施形態1之圖8之製造方法相同，因此省略說明。 Since the manufacturing method of the third embodiment is the same as the manufacturing method of FIG. 8 of the first embodiment, description thereof is omitted.
本實施形態4之冷凍餃子藉由以實施形態1至3之任一者為基礎，且對未加熱之餃子脆皮形成劑之乳化劑調配率進行限定，可維持脆皮之鬆脆感，並且於加熱調理時形成細緻之脆皮。 The frozen dumplings according to the fourth embodiment are based on any one of the first to third embodiments, and the emulsifier blending ratio of the unheated dumpling crispy skin-forming agent is limited to maintain the crispy crispy feeling, and Forms fine, crispy skin during heat conditioning.
如圖6所示，本實施形態4之冷凍餃子之上述餃子脆皮形成劑之乳化劑之含量為0.1重量%至3重量%。以下省略與實施形態1至3共通之構成之說明，並針對實施形態4之特徵性構成進行說明。 As shown in FIG. 6, the content of the emulsifier of the dumpling crispy skin-forming agent of the frozen dumpling of the fourth embodiment is 0.1% to 3% by weight. The description of the configuration common to Embodiments 1 to 3 will be omitted below, and the characteristic configuration of Embodiment 4 will be described.
乳化劑會對脆皮之厚度、脆皮之細緻度、焦色(易焦度)、脆皮之鬆脆感產生影響。 Emulsifiers will affect the thickness of the crispy skin, the fineness of the crispy skin, the burnt color (easy focus), and the crispness of the crispy skin.
首先，針對乳化劑比例對脆皮之厚度產生之影響進行說明。對脆皮之厚度產生影響之原因在於：乳化劑會促進水與油之乳化。即，其原因在於：可產生穀物粉充分地浸潤於水與油中之狀態。穀物粉難以溶解於油中，於水與油分離之狀態下，穀物粉集中 於水側，餃子脆皮形成劑中之穀物粉之分佈有偏移，無法形成均勻且優質之脆皮。尤其是於乳化劑比例為4重量%之情形時，餃子脆皮形成劑之流動性變高，薄薄地延展，因此脆皮之厚度變薄，判斷為評價「2」之不合適。於乳化劑比例為0.05重量%、0.1重量%、3重量%之情形時，脆皮之厚度成為既定範圍內，變為評價「3」、「5」之合適。乳化劑比例為0.1重量%至3重量%之間脆皮之厚度亦成為既定範圍內，評價變為合適，但於上述圖中省略。乳化劑比例為1重量%、2重量%之情形時，評價亦變為合適。 First, the effect of the emulsifier ratio on the thickness of the crispy skin will be described. The reason for the effect on the thickness of the crispy skin is that the emulsifier promotes the emulsification of water and oil. That is, the reason is that a state in which the cereal flour is sufficiently infiltrated in water and oil can be generated. Cereal flour is difficult to dissolve in oil. When water and oil are separated, the grain flour is concentrated. On the water side, the distribution of the cereal flour in the dumpling crispy skin-forming agent is shifted, and a uniform and high-quality crispy skin cannot be formed. In particular, when the emulsifier ratio was 4% by weight, the fluidity of the dumpling crispy skin-forming agent became high and thinly spread. Therefore, the thickness of the crispy skin became thin, and it was judged that the evaluation of "2" was inappropriate. When the emulsifier ratio is 0.05% by weight, 0.1% by weight, or 3% by weight, the thickness of the crispy skin falls within a predetermined range, and it becomes appropriate to evaluate "3" and "5". The thickness of the crispy skin between the emulsifier ratio of 0.1% by weight to 3% by weight also falls within a predetermined range, and the evaluation becomes appropriate, but it is omitted in the above figure. When the emulsifier ratio is 1% by weight or 2% by weight, the evaluation becomes appropriate.
繼而，針對乳化劑比例對脆皮之細緻度產生之影響進行說明。對脆皮之細緻度產生影響之原因在於：乳化作用之程度根據乳化劑之量而變化。尤其是於乳化劑比例為0.05重量%之情形時，脆皮變得稍粗，判斷為評價「2」之不合適。關於其他乳化劑比例，任一者之評價均變為合適。 Next, the effect of the ratio of emulsifier on the fineness of crispy skin will be described. The reason why the fineness of the crispy skin is affected is that the degree of emulsification varies depending on the amount of emulsifier. In particular, when the emulsifier ratio is 0.05% by weight, the crispy skin becomes slightly coarse, and it is judged that the evaluation "2" is inappropriate. Regarding the ratio of other emulsifiers, any evaluation was appropriate.
繼而，針對對脆皮之焦色(易焦度)產生之影響進行說明。對脆皮之焦色(易焦度)產生影響之原因在於：焦色(易焦度)情況根據乳化劑之量而變化。尤其是於乳化劑比例為4重量%之情形時，餃子脆皮形成劑薄薄地延展，因此每單位面積吸收來自煎鍋之熱量之體積變小，容易變焦之傾向較強，判斷為評價「1」之不合適。關於其他乳化劑比例，任一者之評價均變為合適。 Next, the effect on the burnt color (easy focus) of the crispy skin will be described. The reason for the impact color (easy focus) of the crispy skin is that the condition of focus (easy focus) changes according to the amount of emulsifier. Especially when the emulsifier ratio is 4% by weight, the dumpling crispy skin-forming agent spreads thinly, so the volume of heat absorbed from the frying pan per unit area becomes smaller, and the tendency to easily zoom is stronger. "It's inappropriate. Regarding the ratio of other emulsifiers, any evaluation was appropriate.
繼而，針對乳化劑比例對脆皮之鬆脆感產生之影響進行說明。對脆皮之鬆脆感產生影響之原因在於：乳化作用根據乳化劑之量而變化。尤其是於乳化劑比例為4重量%之情形時，餃子脆皮形成劑之流動良好，脆皮變得過薄，因此脆皮之食感變得非常輕，判斷為評價「2」之不合適。關於其他乳化劑比例，任一者之 評價均變為合適。 Next, the effect of the ratio of emulsifier on the crispiness of crispy skin will be described. The reason for the crunchiness of the crispy skin is that the emulsifying effect changes according to the amount of the emulsifier. Especially when the emulsifier ratio is 4% by weight, the dumpling crispy skin-forming agent flows well and the crispy skin becomes too thin, so the crispy texture of the crispy skin becomes very light, and it is judged that the evaluation of "2" is inappropriate. . Regarding the proportion of other emulsifiers, The evaluations became appropriate.
根據該等結果，較理想為未加熱餃子脆皮形成劑之乳化劑之含量為0.1重量%至3重量%。又，本實施形態4之研究係於未加熱餃子脆皮形成劑之「水」之含量為60重量%至90重量%、「穀物粉」2~9重量%且「油」4~30重量%之條件下進行。 According to these results, the content of the emulsifier which is the unheated dumpling crispy skin-forming agent is preferably 0.1% to 3% by weight. In addition, the study of the fourth embodiment is based on the content of "water" of the unheated dumpling crispy-forming agent being 60% to 90% by weight, "grain flour" 2-9% by weight, and "oil" 4-30% Under the conditions.
實施形態4之製造方法與實施形態1之圖8之製造方法相同，因此省略說明。 Since the manufacturing method of the fourth embodiment is the same as the manufacturing method of FIG. 8 of the first embodiment, description thereof is omitted.
本實施形態5之冷凍餃子藉由以實施形態1至4之任一者為基礎，並且對未加熱之餃子脆皮形成劑之水：穀物粉：油：乳化劑之比率進行限定，可維持脆皮之鬆脆感，並且於加熱調理時形成細緻之脆皮。 The frozen dumplings of the fifth embodiment are based on any one of the first to fourth embodiments, and the ratio of the water: grain flour: oil: emulsifier of the unheated dumpling crispy forming agent is limited to maintain crispness. The skin has a crispy feel, and forms a fine crispy skin when heat-conditioned.
如圖3~圖6所示，本實施形態5之冷凍餃子之上述餃子脆皮形成劑之水、穀物粉、油、及乳化劑之調配重量比為60至90：2至9：4至30：0.1至3。以下省略與實施形態1至4共通之構成之說明，並針對實施形態5之特徵性構成進行說明。 As shown in FIG. 3 to FIG. 6, the weight ratio of the water, cereal flour, oil, and emulsifier of the aforementioned dumpling crispy forming agent of the frozen dumpling of the fifth embodiment is 60 to 90: 2 to 9: 4 to 30. : 0.1 to 3. The description of the configuration common to the first to fourth embodiments is omitted below, and the characteristic configuration of the fifth embodiment will be described.
所謂「調配重量比」，係指餃子脆皮形成劑之水、穀物粉、油、及乳化劑之調配比例之重量比。根據上述結果，較理想為餃子脆皮形成劑之水、穀物粉、油、及乳化劑之調配重量比為60 至90：2至9：4至30：0.1至3。 The so-called "mixed weight ratio" refers to the weight ratio of the mixing ratio of water, cereal flour, oil, and emulsifier of the dumpling crispy-forming agent. According to the above results, the weight ratio of water, cereal flour, oil, and emulsifier of the dumpling crispy forming agent is preferably 60. To 90: 2 to 9: 4 to 30: 0.1 to 3.
實施形態5之製造方法與實施形態1之圖8之製造方法相同，因此省略說明。 Since the manufacturing method of the fifth embodiment is the same as the manufacturing method of FIG. 8 of the first embodiment, description thereof is omitted.
本實施形態6之冷凍餃子藉由以實施形態1至5之任一者為基礎，並且對未加熱之餃子脆皮形成劑之重量進行限定，可維持脆皮之鬆脆感，並且於加熱調理時形成細緻之脆皮。 The frozen dumplings of the sixth embodiment are based on any one of the first to fifth embodiments, and the weight of the unheated dumpling crispy skin-forming agent is limited to maintain the crispy feel of the crispy skin and be adjusted by heating. Forms fine, crispy skin.
如圖7所示，本實施形態6之冷凍餃子每1個之重量為13克至23克，每1個餃子之餃子脆皮形成劑之重量為3克至10克。以下省略與實施形態1至5共通之構成之說明，並針對實施形態6之特徵性構成進行說明。 As shown in FIG. 7, the weight of each frozen dumpling in Embodiment 6 is 13 g to 23 g, and the weight of the dumpling crispy forming agent per dumpling is 3 to 10 g. The description of the configuration common to Embodiments 1 to 5 is omitted below, and the characteristic configuration of Embodiment 6 will be described.
餃子為加熱完之餃子，每1個之重量為13克至23克。若增加每1個餃子之重量，則餃子脆皮形成劑之重量亦與該值成比例地增加。 Dumplings are heated dumplings, each weighing 13 to 23 grams. If the weight of each dumpling is increased, the weight of the dumpling crispy skin-forming agent also increases in proportion to the value.
關於餃子脆皮形成劑之重量，針對每1個餃子為2克、3克、10克、12克進行實驗。 Regarding the weight of the dumpling crispy skin-forming agent, experiments were performed for 2 g, 3 g, 10 g, and 12 g per dumpling.
餃子脆皮形成劑之重量會對脆皮之大小、煎成之時間產生影響。 The weight of the dumpling crispy skin forming agent will affect the size of the crispy skin and the time for frying.
首先，針對餃子脆皮形成劑之重量比例對脆皮之大小產生之影響進行說明。對脆皮之大小產生影響之原因在於：脆皮之延展情況根據餃子脆皮形成劑之填充量而變化。 First, the effect of the weight ratio of the dumpling crispy skin-forming agent on the size of the crispy skin will be described. The reason for the impact on the size of the crispy skin is that the spread of the crispy skin changes according to the filling amount of the dumpling crispy skin forming agent.
尤其是於餃子脆皮形成劑之重量為2克之情形時，脆皮之大小變小。若重量為3克以上，則無問題。因此，若成為2克以下，則因無法形成所需脆皮，故而無法使用。 In particular, when the weight of the dumpling crispy skin-forming agent is 2 g, the size of the crispy skin becomes small. If the weight is 3 g or more, there is no problem. Therefore, if it is 2 g or less, the desired crispy skin cannot be formed, so it cannot be used.
繼而，針對對煎成之時間產生影響之餃子脆皮形成劑之重量比例之影響進行說明。對煎成之時間產生影響之原因在於：水分或油分蒸發之時間根據餃子脆皮形成劑之填充量而變化。 Next, the effect of the weight ratio of the dumpling crispy skin-forming agent which influences the time of frying is demonstrated. The reason for the effect on the time of frying is that the time of evaporation of moisture or oil content changes according to the filling amount of dumpling crispy skin-forming agent.
尤其是若餃子脆皮形成劑之重量成為12克，則煎成時間花費達6分鐘~8分鐘，因此作為於家庭中加熱調理而食用之冷凍餃子不合格(NG)。關於3克及10克，任一項目之官能評價之結果均較佳，落在適合調理之範圍。3克至10克之間之值亦任一者均良好。 In particular, if the weight of the dumpling crispy skin-forming agent is 12 grams, the frying time will take 6 minutes to 8 minutes. Therefore, frozen dumplings that are eaten by heating and conditioning at home are not acceptable (NG). Regarding 3 grams and 10 grams, the results of the sensory evaluation of any item were better and fell in a range suitable for conditioning. Values between 3 and 10 grams are also good.
因此，較理想為每1個餃子之餃子脆皮形成劑之重量為3克至10克。 Therefore, the weight of the dumpling crispy skin-forming agent per one dumpling is preferably 3 to 10 grams.
實施形態6之製造方法與實施形態1之圖8之製造方法相同，因此省略說明。 Since the manufacturing method of the sixth embodiment is the same as the manufacturing method of FIG. 8 of the first embodiment, description thereof is omitted.
以下，針對實施形態中所說明之煎成之良好之餃子之各參數之範圍內的實施例進行說明。 Hereinafter, an example within the range of each parameter of the good fried dumplings demonstrated in the embodiment is demonstrated.
餃子係使用將豬肉30g、蔬菜40g(甘藍、大蒜、生薑)、芝麻油1g、及調味劑合計6g進行調配而成之餡料。利用市售之餃子之皮6g進行包裹，製作每1個之重量為約17g之生餃子。上漿液係將水80重量%、穀物粉8.35重量%、植物油脂11.3重量%、乳化劑0.25重量%、及增黏劑0.1重量%以攪拌器之電源頻率為60Hz、轉數5000~10000rpm進行攪拌而製作。將上述餃子於80℃以上進行蒸製加熱，並於5分鐘以內對每1個餃子滴加未加熱上漿液9g，其後，於5分鐘以內急速冷凍而製作冷凍餃子。於填充有上漿液之餃子之冷凍時，使用塑膠製托盤，將餃子放置於對每1個餃子之尺寸為25mm×75mm×11.5mm之托盤凹部，以高度14.0~14.3mm為標準填充上漿液。試驗用冷凍餃子之加熱調理係使用家庭用煤氣爐及底面為直徑26cm之煎鍋，每1次將12個試驗用冷凍餃子每6個地排列成2行利用中火進行。於將煎鍋之表面溫度加熱至200℃之狀態下將冷凍餃子排列成2行，蓋上蓋子乾煎5分鐘。乾煎時間結束後，取下蓋子，於乾煎面煎上焦色。 Dumplings are prepared by mixing 30g of pork, 40g of vegetables (cabbage, garlic, ginger), 1g of sesame oil, and 6g of flavoring. Wrap 6g of dumpling skins on the market to make raw dumplings with a weight of about 17g. The sizing solution was stirred with 80% by weight of water, 8.35% by weight of cereal flour, 11.3% by weight of vegetable oil, 0.25% by weight of emulsifier, and 0.1% by weight of thickener. The power frequency of the mixer was 60 Hz and the number of revolutions was 5000 to 10,000 rpm. While making. The dumplings were steamed and heated at 80 ° C or higher, and 9 g of the unheated sizing solution was added dropwise to each dumpling within 5 minutes, and then rapidly frozen within 5 minutes to produce frozen dumplings. When freezing the dumplings filled with sizing liquid, use plastic trays to place the dumplings in the recessed part of the tray with a size of 25mm × 75mm × 11.5mm per dumpling, and fill the sizing liquid with the height of 14.0 ~ 14.3mm as the standard. The heating and conditioning of the frozen frozen dumplings for the test was performed using a domestic gas stove and a frying pan with a diameter of 26 cm on the bottom surface. The 12 frozen frozen dumplings for the test were arranged in 2 rows every 6 times using medium heat. Frozen dumplings are arranged in two rows while the surface temperature of the frying pan is heated to 200 ° C, and the lid is dried for 5 minutes. After the dry frying time is over, remove the lid and fry the burnt noodles.
該等實驗結果為，針對任一評價項目，評價均包含於合適之範圍。 The results of these experiments are that for any evaluation item, the evaluation is included in the appropriate range.
按照與實施例1相同之程序製作冷凍餃子。上漿液係將穀物粉5.0重量%、水83.28重量%、植物油脂11.5重量%、乳化劑0.2重量%、增黏劑0.1重量%利用上述攪拌器進行高速攪拌而製作。將上述餃子於80℃以上進行蒸製加熱，於消除餘熱後，對每1個餃子 滴加未加熱上漿液9g，並急速冷凍而製作冷凍餃子。調理係按照與實施例1相同之程序進行。 The same procedure as in Example 1 was used to make frozen dumplings. The sizing solution was produced by high-speed stirring of 5.0% by weight of cereal flour, 83.28% by weight of water, 11.5% by weight of vegetable oils and fats, 0.2% by weight of emulsifiers, and 0.1% by weight of tackifiers. Steam and heat the dumplings above 80 ° C. After removing the residual heat, 9 g of the unheated sizing liquid was added dropwise and rapidly frozen to prepare frozen dumplings. The conditioning was performed according to the same procedure as in Example 1.
該等實驗結果為，針對任一評價項目，評價均包含於合適之範圍。 The results of these experiments are that for any evaluation item, the evaluation is included in the appropriate range.
按照與實施例1相同之程序製作冷凍餃子。上漿液係將植物油脂10重量%、水81.5重量%、穀物粉8.2重量%、乳化劑0.2重量%、及增黏劑0.1重量%利用上述攪拌器進行高速攪拌而製作。將上述餃子於80℃以上進行蒸製加熱，於消除餘熱後，對每1個餃子滴加未加熱上漿液9g，並急速冷凍而製作冷凍餃子。調理係按照與實施例1相同之程序進行。 The same procedure as in Example 1 was used to make frozen dumplings. The sizing solution was prepared by high-speed stirring using the agitator at 10% by weight of vegetable oils and fats, 81.5% by weight of water, 8.2% by weight of cereal flour, 0.2% by weight of emulsifiers, and 0.1% by weight of thickeners. The dumplings were steamed and heated at 80 ° C or higher, and after removing the residual heat, 9 g of unheated sizing solution was added dropwise to each dumpling, followed by rapid freezing to make frozen dumplings. The conditioning was performed according to the same procedure as in Example 1.
該等實驗結果為，針對任一評價項目，評價均包含於合適之範圍。 The results of these experiments are that for any evaluation item, the evaluation is included in the appropriate range.
按照與實施例1相同之程序製作冷凍餃子。上漿液係將乳化劑0.5重量%、水80.7重量%、植物油脂10.9重量%、穀物粉7.8重量%、及增黏劑0.1重量%利用上述攪拌器進行高速攪拌而製作。將上述餃子於80℃以上進行蒸製加熱，於消除餘熱後，對每1個餃子滴加未加熱上漿液9g，並急速冷凍而製作冷凍餃子。調理係按照與實施例1相同之程序進行。 The same procedure as in Example 1 was used to make frozen dumplings. The sizing solution was produced by high-speed stirring using the agitator at 0.5% by weight of emulsifier, 80.7% by weight of water, 10.9% by weight of vegetable oils and fats, 7.8% by weight of cereal flour, and 0.1% by weight of thickener. The dumplings were steamed and heated at 80 ° C or higher, and after removing the residual heat, 9 g of unheated sizing solution was added dropwise to each dumpling, followed by rapid freezing to make frozen dumplings. The conditioning was performed according to the same procedure as in Example 1.
該等實驗結果為，針對任一評價項目，評價均包含於合適之範圍。 The results of these experiments are that for any evaluation item, the evaluation is included in the appropriate range.
按照與實施例1相同之程序製作冷凍餃子。上漿液係將水80.7重量%、穀物粉8.0重量%、植物油脂11.0重量%、乳化劑0.2重量%、及增黏劑0.1重量%利用上述攪拌器進行高速攪拌而製作。將上述餃子於80℃以上進行蒸製加熱，於消除餘熱後，對每1個餃子滴加未加熱上漿液9g，並急速冷凍而製作冷凍餃子。調理係按照與實施例1相同之程序進行。 The same procedure as in Example 1 was used to make frozen dumplings. The sizing liquid was prepared by high-speed stirring using the above-mentioned agitator using 80.7% by weight of water, 8.0% by weight of cereal flour, 11.0% by weight of vegetable oils and fats, 0.2% by weight of emulsifier, and 0.1% by weight of thickener. The dumplings were steamed and heated at 80 ° C or higher, and after removing the residual heat, 9 g of unheated sizing solution was added dropwise to each dumpling, followed by rapid freezing to make frozen dumplings. The conditioning was performed according to the same procedure as in Example 1.
該等實驗結果為，針對任一評價項目，評價均包含於合適之範圍。 The results of these experiments are that for any evaluation item, the evaluation is included in the appropriate range.
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