JP2003000204A - Trayed frozen jiaozi - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a trayed frozen jiaozi, requiring no time and labor for rearranging the display of the jiaozi on sale, capable of being finished to have a homogeneously fried color within a certain frying time when cooked, and capable of giving a user good palate feeling because of having burr at the periphery of the jiaozi after being cooked. SOLUTION: This trayed frozen jiaozi comprises a tray, a plurality of jiaozi arranged at the bottom of the tray so that the fried surfaces of jiaozi come in touch with the bottom surface side of the tray, at least water and grain powder, and a coupling material set in such a fashion as to encircle the side faces of the plural jiaozi by covering whole the bottom surface of the tray, wherein the plural jiaozi are coupled with each other via the frozen coupling material through freezing whole the trayed jiaozi to be settled on the bottom surface of the tray.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen gyoza in a tray which is easy to handle during cooking without causing the individual gyoza to move inside the tray during transportation or handling and thus not to look bad. is there.

[0002]

2. Description of the Related Art Conventionally, a plurality of frozen dumplings are placed in a container such as a tray and individually placed side by side in a bag and marketed. However, frozen gyoza that are individually placed and packed in containers such as trays pop out from the position where they are individually stored in the container during transportation or handling, and the frozen gyoza that is misaligned during product display. The work of repairing each one was required.

Also, during cooking, the dumplings that were opened and taken out of the container were placed one by one in a heated frying pan and steamed. For this reason, there is a slight difference in the baking time between the first dumpling placed in the frying pan and the last one placed, which causes differences in the baking condition and color, and it requires skill to bake it evenly. Was.

Further, in the cooking of dumplings, it is known to add a liquid prepared by dissolving wheat flour to a frying pan in a frying pan so that a burr is formed around the dumplings to obtain a good texture. Properly making a burr around a gyoza would require considerable skill.

On the other hand, a tray for gyoza has been proposed as a method for obtaining a good texture by flattening the baked surface of frozen gyoza (Japanese Patent Laid-Open No. 11-56313).
This tray is a thickening container for storing thickened liquid and an individual storage unit formed on the thickened liquid storing unit so as to store individual gyoza so that its baked surface comes into contact with the thickened liquid stored in the thickening liquid concave portion. And have. The gyoza stored in the tray together with the thickened liquid and frozen can be taken out in a state where the frozen thickened liquid adheres to the baked surface of the gyoza. It is possible to obtain the gyoza that can be easily obtained by placing the baked surface to which the frozen thickened liquid is attached on a heated iron plate and easily heating the above-mentioned baked surface to make it flat and crisp. You can do it. This method has the advantage that by enlarging the above-mentioned thickening container, the dumplings for one serving can be integrated with the frozen thickening liquid and the whole serving can be placed on the iron plate as a whole.

[0006] However, since such a tray is formed so that the gyoza fits into each tray, and a thickened storage portion must be provided, it is necessary to form a tray having a special shape, which results in high cost and It was a problem in terms of practical use.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and it is possible to prevent the individual frozen dumplings from being scattered on the tray during transportation and handling, and to improve the repairing in the product display. Eliminating the trouble, you can easily put the required number of dumplings on the heated frying pan at the same time at the time of cooking, and you can easily cook the dumplings with a constant baking time, and finish it with a uniform baking color.
The main purpose of the cooked gyoza is to provide a frozen gyoza in a tray in which burr can be made to stand and a good texture can be obtained.

[0008]

In order to achieve the above object, the present invention provides a tray as set forth in claim 1.
Having a plurality of dumplings arranged such that the baking surface is on the tray bottom side on the tray bottom surface, and having at least water and grain flour, and enclosing the side surfaces of the plurality of dumplings by filling the entire tray bottom surface. A tray-equipped frozen dumpling, characterized in that the plurality of dumplings are connected and fixed to each other on the tray bottom surface by the connecting material frozen by freezing them. provide.

In the frozen gyoza with tray according to the present invention, since a plurality of gyoza on the tray are connected and fixed by the frozen connecting material, the individual frozen gyoza are separated during transportation or handling. Never be. In addition, since frozen dumplings are connected by a connecting material, you can put the required number of dumplings on the frying pan at once by cutting them into the required number, which makes cooking easy. Moreover, the baking time of the gyoza can be made constant and finished to a uniform baking color. Furthermore, since the connecting material having at least water and grain flour is attached to the side surface around the grilled surface of the dumpling, the grilled dumpling obtained by placing this frozen dumpling on a frying pan and cooking it is , And can have a good texture with a burr around it.

In the invention described in claim 1, as described in claim 2, the average thickness of the frozen connecting material is within the range of 3 mm to 7 mm, and the connecting material is The water: grain flour weight ratio is 9: 1 to 7:
It is preferably within the range of 3. Within this range, the degree of connection of the individual dumplings by the connecting material is appropriate, and it is easy to handle and the cooked gyoza has the advantages of easy burr formation and good texture.

In the invention described in claim 1 or 2, it is preferable that the grain flour is wheat flour, as described in claim 3. This is because wheat flour is the most preferable, considering the ease of burr formation and the texture of cooked gyoza.

In the invention described in any one of claims 1 to 3, it is preferable that the connecting material further contains starch as described in claim 4. . By adding various starches,
This is because the texture of cooked dumplings can be changed and the texture can be given a characteristic.

In the invention according to any one of claims 1 to 4, as described in claim 5, it is preferable that the tray is a tray having a flat bottom surface. In the present invention, the connecting material is arranged over the entire circumference of the side surface of the gyoza, and is frozen to connect the individual gyoza. Therefore, the bottom surface of the tray does not need to have a special shape, and a generally used flat bottom tray can be used. Therefore, it can be said that it is advantageous in terms of cost. Further, by using such a tray, there is an advantage that, for example, frozen dumplings having different shapes can be accommodated in the same tray.

Further, in the invention described in claim 5, as described in claim 6, ribs are formed on the bottom surface of the tray at positions separating the rows of the plurality of dumplings. Is preferred. Since the ribs are formed on the bottom surface of the tray, the thickness of the frozen connecting material that connects the dumplings can be partially reduced. This makes it easy to separate the dumplings that are linked to each other for cooking one serving of dumplings, for example.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of the present invention will be described below with reference to the drawings. FIG. 1 shows an example of a tray-equipped frozen gyoza of the present invention, in which a plurality of gyoza 2 are arranged in four rows of five on the bottom surface of a flat-bottomed tray 1.
Further, a frozen connecting member 3 is arranged on the bottom surface of the tray 1. As shown in FIG. 2, the gyoza 2 has a baking surface 4, that is, when cooking by heating with an iron plate,
It is arranged so that the surface arranged on the iron plate side faces the bottom surface side of the tray 1. As shown in FIG. 2, the connecting member 3 is arranged so as to surround the entire side surface adjacent to the baking surface 4. A rib 5 is formed on the bottom surface of the tray 1 so as to divide the row of five dumplings.

Since such dumplings in trays are frozen, the connecting material 3 is solidified. Therefore, the gyoza 2 surrounded by the connecting member 3 on the entire side surface is completely positioned and fixed by the connecting member 3. Therefore, the dumplings 2 will not move during transportation or handling, and the time and effort of repositioning the dumplings 2 during display on the product shelf will not occur. Further, since the connecting material has a prescribed composition and a prescribed wall thickness as described later, and the ribs 5 are formed on the tray 1, it is easy to form one row during cooking, that is, five dumplings. It can be used by dividing every two at the position of the rib 5. Therefore, it is possible to easily place one meal, that is, five dumplings 2 on a heated iron plate at a time, which saves the labor of cooking and makes the baking time constant at a time. Color can be made uniform.

Further, the row of dumplings 2 is placed on the iron plate together with the connecting member 5 in this way. At this time, since the connecting material 5 is a mixture of water and flour in a predetermined amount as described later, it is possible to make a burr around the baking surface 4 and to give a good texture to the gyoza 2 There is an effect that can be given to.

The frozen dumplings in trays of the present invention, an example of which is shown in FIGS. 1 and 2, will be described in detail below. In explaining, first of all, the structure, that is, tray,
After each of the gyoza and the connecting material is described, a method for producing the frozen gyoza in a tray of the present invention and a method for cooking the frozen gyoza will be sequentially described.

(Regarding each configuration) 1. Tray The tray used in the present invention is not particularly limited as long as it is a tray generally used for frozen foods, and a synthetic resin such as polypropylene or pulp fiber formed into a predetermined shape is used.

The shape of the tray may be such that a recess is formed at a position where each dumpling is accommodated, but in the present invention, it is preferable to use a tray having a flat bottom surface. Since such a flat-bottomed tray is versatile, it can be obtained at low cost and has an advantage in cost.

Further, by using a tray having a flat bottom surface, there is an advantage that the degree of freedom with respect to the gyoza to be accommodated is increased. That is, for example, when trying to store frozen dumplings of different sizes in a tray and using a tray in which recesses are formed at the positions where the individual dumplings are stored, the tray corresponding to the size of the dumplings is used. However, if you use a tray with a flat bottom, devise the placement of the gyoza and use different trays of different sizes. It is possible to accommodate the dumplings. Further, for example, it is also possible to accommodate dumplings of different sizes such as large, medium and small in the same tray.

As shown in FIG. 1, such a tray is preferably provided with ribs so that a row of dumplings can be easily handled. By providing the ribs on the tray in this way, it becomes possible to reduce the thickness of the frozen connecting material described later only in the rib portion, and this can be used as the starting point when cutting the connecting material.

The position of the ribs in the tray used in the present invention is not particularly limited, and for example, the ribs are formed in the lateral direction and the longitudinal direction so as to surround each dumpling so that each dumpling can be cut. However, in general, one serving of gyoza, for example, five or six gyoza, is formed at a position where it can be cut in a state of being connected in a row by a connecting material. Therefore, in the present invention, it can be said that it is preferable that the rib is formed at a position that divides the rows of dumplings placed on the tray.

2. Gyoza Gyoza referred to in the present invention is, in addition to what is generally called gyoza, various ingredients wrapped in a gyoza skin, and the grilled surface is placed on a heated iron plate and cooked. If it is a thing, it will not be specifically limited. The gyoza may be fresh or steamed and heated, but steamed and steamed ones are preferably used because of sterilization and the like.

In the tray-equipped frozen dumplings of the present invention, the grilled surface of the dumplings is arranged on the tray bottom side. Generally, the shape of the gyoza is such that only one surface is flat as shown in FIG. Since this flat portion is placed on an iron plate so as to be in contact with the iron plate surface during cooking and cooked, in the present invention, this surface is referred to as a baking surface, and on the tray, this baking surface is referred to as a baking surface. It is arranged so that it is on the bottom side of the tray.

The gyoza in the present invention is not limited to those having the shapes shown in FIGS. 1 and 2, and any shape of gyoza may be used as long as it has at least one baking surface. Good. For example, it may be a so-called chobo type that is substantially spherical and has a flat bottom surface, that is, a bottom surface is a burnt surface and an upper end is twisted.

3. Connecting material The feature of the tray-containing frozen gyoza of the present invention is that the connecting material is placed and frozen so as to surround the entire circumference of the side surface of the dumpling placed on the tray so that the baking surface is the tray bottom side. is there.

In the present invention, the connecting material is arranged so as to fill the entire bottom surface of the tray and is frozen to surround the side surface of the dumpling placed on the tray, thereby fixing the dumpling on the tray. It is a thing. In addition,
When a tray having unevenness on the bottom surface of the tray is used, the connecting material is arranged so as to surround at least the side surface of the dumpling placed on the bottom surface of the tray, and the plurality of dumplings are connected by this connecting material. If so, the connecting material is assumed to be filled over the entire bottom surface of the tray.

The connecting material used in the present invention contains at least water and grain flour. Here, specifically, the cereal flour includes wheat flour, rice flour, corn flour, barley flour, buckwheat flour, potato flour, soybean flour, adzuki bean flour, hie flour, chestnut flour, acne flour and the like. In the present invention, wheat flour or rice flour is preferable, and wheat flour is particularly preferably used, from the viewpoint of easiness of burr formation and texture obtained.

The connecting material used in the present invention has two functions. The first function is to fix the gyoza on the tray and to connect a plurality of gyoza. In other words, by using a connecting material to enclose and freeze the side surfaces of the gyoza, the movement of the gyoza during transportation and handling is prevented, and there is no need to reposition the gyoza when it is displayed on the product shelf. , In addition, since multiple gyoza are connected, one function of gyoza can be placed on a heated iron plate at the time of cooking. The second function is to make the burr around cooked gyoza and improve the texture of the gyoza.

As described above, since the connecting material used in the present invention needs to satisfy two functions at the same time, the average thickness of the connecting material in the frozen state is preferably 3 mm or more.
It is preferably in the range of 7 mm, particularly in the range of 3 mm to 5 mm, and the mixing ratio of water: grain flour at this time is preferably in the range of 9: 1 to 7: 3 by weight, and particularly preferably. It is preferably in the range of 9: 1 to 8: 2.

When the wall thickness is thicker than the above range, the strength is increased, so that there arises a problem that it becomes difficult to divide the connected dumplings, and many connecting materials are present when the dumplings are cooked. Therefore, there is a possibility that a texture problem may occur, which is not preferable. On the other hand, when the wall thickness is smaller than the above range, there is a problem that the strength between the dumplings is too low and the dumplings are damaged during transportation or handling, and the function of connecting and fixing the dumplings cannot be exhibited. Also, since the amount of connecting material that is put in when cooking dumplings is small, burrs do not stand up enough,
There arises a problem that the texture cannot be improved. Incidentally, the average thickness of the frozen connecting material here, the thickness of the connecting material in the frozen state was measured multiple times as far as possible from the position of the dumplings or tray, and they were averaged. It shows the wall thickness.

On the other hand, when the composition ratio of water to grain flour in the connecting material is larger than the above range, the degree of connection tends to be poor, and burrs will be unsatisfactory. When the amount of water is less than the range, the crisp texture tends to be lost, which is not preferable.

In the present invention, starch may be added to the above connecting material. This is because the texture can be changed by adding the starch, and the texture can be given a characteristic depending on the type of the starch. Examples of the types of starch that can be used in the present invention include potato starch, tapioca starch, corn starch, and mung bean starch.

4. Others The frozen gyoza in trays of the present invention is usually stored in a packaging bag for distribution. In addition to the frozen dumplings in the tray of the present invention, a dumpling sauce etc. may be enclosed in this packaging bag.

(Method for producing frozen dumplings in tray) As a method for producing frozen dumplings in tray of the present invention, for example, a flat bottom tray is prepared, and the above-mentioned connecting material is put into the bottom of the tray. Next, a method may be mentioned in which dumplings are placed on the tray in which the connecting material is placed so that the baked surface is on the bottom side, and this is steamed and heated in this state, and then frozen in a freezer. The amount of the connecting material added at this time is preferably such that the thickness of the connecting material after freezing in the freezer is within the above range. The steam heating is not essential, but it can be said that it is preferable to perform it in terms of sterilization.

On the other hand, as another manufacturing method, after placing the dumplings on the tray with the baking surface down, a connecting material is poured between the dumplings and frozen in this state, or after steam heating. The method of freezing can be mentioned.

(Cooking Method for Frozen Gyoza in Tray) In the method for cooking frozen gyoza in a tray of the present invention, first, the frozen gyoza is taken out from the tray, the connecting material is cut, and the required number of gyoza are connected by the connecting material. To get At this time, if ribs are formed on the tray, this cutting becomes easy.

The dumplings thus connected by the connecting material can be cooked by a conventional cooking method. That is, dumplings connected by a connecting material taken out from a tray are placed on an iron plate such as a heated Teflon (registered trademark) frying pan, and an appropriate amount of water is added to the dumplings and the lids are steamed.
Then, the lid can be removed, and the rice can be grilled and taken out from the frying pan to obtain cooked dumplings.

In the present invention, as described above, since the gyoza are connected by the connecting material before cooking, there is an advantage that the work of placing the gyoza on the frying pan is easy, and Since the dumplings are cooked on the frying pan together with the connecting material, burrs are generated around the baking surface and a crispy texture can be imparted.

The present invention is not limited to the above embodiment. The above-described embodiments are merely examples, and the present invention has substantially the same configuration as the technical idea described in the scope of claims of the present invention, and has any similar effects to the present invention. It is included in the technical scope of.

[0042]

EXAMPLES The present invention will be described in more detail below with reference to examples.

Example 1 A connecting material prepared by previously mixing water and wheat flour in a weight ratio of 95: 5 was prepared. On the bottom of a separately prepared flat-bottom tray, in the same manner as shown in Fig. 1, five raw gyoza are arranged in four rows in four rows for a total of 20 pieces. It was poured in the same amount and frozen as it was to obtain a tray-filled frozen dumpling in which all the dumplings were fixed on the flat bottom tray with a connecting material.

Next, dumplings were taken out from the frozen dumplings contained in the tray and cooked. For baking, 10 dumplings that were integrated on a pre-heated frying pan were lined up at once while still connected with a connecting material, 90 g of water was added to this, and a lid was steamed for 6 minutes. The lid was removed and the product was baked for another 2 minutes to obtain cooked dumplings.

The evaluation was performed as follows. That is, the degree of connectivity between dumplings, the ease of baking when placed on a frying pan, the degree of burr formation, and the texture (crispness) are evaluated by 10 panelists on a five-point scale (1: poor, 2: slightly bad,
3: Good, 4: Fair, 5: Very good). The results are shown in Table 1.

(Examples 2 to 5) Frozen dumplings in trays were prepared and cooked in the same manner as in Example 1 except that the weight ratio of water and flour in the connecting material was changed as shown in Table 1. After that, evaluation was performed in the same manner as in Example 1. The results are shown in Table 1.

Comparative Example 1 Evaluation was made in the same manner as in Example 1 except that no connecting material was used. The results are shown in Table 1.

[0048]

[Table 1]

In Comparative Example 1, since no connecting material was used,
Regarding the degree of connectivity between gyoza, the ease of baking gyoza on a frying pan, and the degree of burr formation, no good evaluation was obtained. On the other hand, Examples 2 to 5 gave good results in terms of the degree of connection between the gyoza, and Examples 2 to 4 were excellent overall, including items such as the degree of connection and texture.

(Examples 6 to 10) The dumplings were put in a tray in the same manner as in Example 1 except that the dumplings were steamed and heated before freezing, and the weight ratio of water and flour in the connecting material was as shown in Table 2. Frozen dumplings were manufactured and evaluated. The results are summarized in Table 2.

[0051]

[Table 2]

In all of Examples 7 to 10, the degree of connection between the gyoza was good, and Examples 7 to 9 were excellent overall including the items such as the degree of connection and the texture.

(Example 11) A frozen gyoza in a tray was prepared in the same manner as in Example 1 except that 5 parts by weight of starch was added to 100 parts by weight of the connecting material shown in Example 7 above. Manufactured. Regarding starch, potato starch, tapioca starch, corn starch, and mung bean starch were used. After cooking in the same manner as in Example 1, the burr quality and texture were evaluated. The results are summarized in Table 3.

[0054]

[Table 3]

As shown in Table 3, there was no difference in the degree of burr formation depending on the type of starch, but there was a change in texture. Therefore, it was found that the addition of starch and the selection of the type are effective when it is desired to impart a texture to the texture.

(Examples 12 to 16) Tray dumplings were prepared in the same manner as in Example 7 except that the thickness of the connecting material shown in Example 7 was changed, and the ease of splitting was added as an evaluation item. Was evaluated in the same manner as in Example 1. The results are shown in Table 4.
Put together.

[0057]

[Table 4]

As shown in Comparative Example 1, in the case of no connecting material, good values such as ease of baking when placed in a frying pan and the degree of burr formation were not obtained. On the other hand, in the case of Examples 15 to 16, the connection strength between the dumplings is very good, but in the case of dividing the necessary number for firing in a frying pan, the thickness of the connecting material is too thick, It did not break easily and was awkward to handle. Also,
As for the baked product, the burr is large and it can be made thick, so the appearance is not good. In terms of texture, the burrs were also reduced.

In Examples 13 to 14, handling was good and the thickness was appropriate, so division was easy. Furthermore, when baked, it had a suitable burr and texture, resulting in an overall good result.

(Examples 17 to 21) Tray dumplings were prepared in the same manner as in Example 8 except that the thickness of the connecting material shown in Example 8 was changed, and the ease of splitting was added as an evaluation item. Was evaluated in the same manner as in Example 1. The results are shown in Table 5.
Put together.

[0061]

[Table 5]

Similar to the examples shown in Examples 12 to 16 described above, Example 18 having a thickness of 3 mm and Example 19 having a thickness of 5 mm had an appropriate handling property, and further, a good food was obtained even during firing. Had a feeling.

[0063]

As described above, since the tray-containing frozen dumplings of the present invention are fixed by connecting the plurality of dumplings on the tray with the frozen connecting material, Individual frozen dumplings do not fall apart. In addition, since frozen dumplings are connected by a connecting material, you can put the required number of dumplings on the frying pan at once by cutting them into the required number, which makes cooking easy. Moreover, the baking time of the gyoza can be made constant and finished to a uniform baking color. Furthermore, since the connecting material having at least water and grain flour is attached to the side surface around the grilled surface of the dumpling, the grilled dumpling obtained by placing this frozen dumpling on a frying pan and cooking it is Thus, it is possible to obtain a good texture with a burr around the periphery.

[Brief description of drawings]

FIG. 1 is a perspective view showing an example of a tray-containing frozen dumpling of the present invention.

FIG. 2 is a cross-sectional view of the tray-containing frozen dumplings shown in FIG.

[Explanation of symbols]

1 ... tray 2 ... dumplings 3 ... Connecting material 4 ... Grilled surface 5 ... Ribs

Claims (6)

[Claims] 1. A tray, a plurality of dumplings arranged on the bottom surface of the tray so that the baking surface is on the bottom surface side of the tray, and at least water and grain flour. By filling the entire bottom surface of the tray, A connecting member arranged so as to surround the side surfaces of the plurality of dumplings, and the plurality of dumplings are connected and fixed to each other on the tray bottom surface by the connecting member frozen by freezing them. Frozen dumplings in a tray. 2. The average thickness of the frozen connecting material is in the range of 3 mm to 7 mm, and the weight ratio of water: grain flour in the connecting material is 9: 1 to 7: 3. The frozen gyoza in tray according to claim 1, which is within the range. 3. The frozen gyoza in tray according to claim 1, wherein the grain flour is wheat flour. 4. The frozen dumpling in tray according to any one of claims 1 to 3, wherein the connecting material further contains starch. 5. The frozen dumpling with tray according to any one of claims 1 to 4, wherein the tray is a tray having a flat bottom surface. 6. The tray-equipped frozen gyoza according to claim 5, wherein a rib is formed on a bottom surface of the tray at a position separating the plurality of gyoza rows.