Food or edible material: processes – compositions – and products – Processes – Treatment with aqueous material – e.g. – hydration – etc.
Reexamination Certificate
2000-09-25
2001-12-11
Yeung, George C. (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Treatment with aqueous material, e.g., hydration, etc.
C426S520000
Reexamination Certificate
active
06329008
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a process for treating a fried gyoza (a fried dumpling stuffed with minced pork) and more particularly to a process for treating a fried gyoza which makes the binding part (the ear part) of its pastry soft in texture even in such a case where it tends to dry out when exposed to long term preservation in frozen or chilled state and when heated by a microwave oven before eating.
2. Description of the Background
It has been hitherto known that a gyoza tends to become hard in the binding part of its pastry when exposed to long term preservation and to microwave heat treatment and some attempts have been made to improve such an unfavorable property with respect to a raw gyoza and a steamed gyoza.
For example, Japanese Laid-Open Patent Application Serial Nos. 60-126064 and 6-277013 proposed a process wherein room temperature water or hot water is showered on the pastry of raw gyoza in the steaming step. In the case of this process, however, since the raw gyoza is arranged with the binding part of its pastry facing up so as to retain its shape, the water content in the bottom part to be fried or baked is increased by the spontaneously fallen water so that the bottom part is swollen up to cause a problem of becoming unpleasant in texture. For this reason, such a process is not applicable to the treatment of the fried part in an industrial scale production of the fried gyoza.
Also, Japanese Laid-Open Patent Application No. 58-56662 describes a process wherein raw gyozas are arranged in a tray having drainage holes at the bottom and hot water is showered on each of the raw gyozas or the tray containing the raw gyozas is immersed in hot water, and thereafter the hot water-treated gyoza is subjected to steam treatment. In the case of this process, however, since the bottom part to be fried or baked is simultaneously treated with hot water, the water content in it is increased to cause a disadvantage in that its texture becomes too soft unlike the characteristic crispy texture. Accordingly, the process is not applicable to the treatment of the fried or baked part in the fried gyoza production operation to be carried out on a large scale in a factory.
An object of the present invention is to provide for treating a fried gyoza in a process which is feasible on an industrial scale and which makes the binding part (the ear part) of its pastry soft even when it is exposed to long term preservation measures, especially to frozen or chilled preservation or to heating by a microwave oven before eating.
SUMMARY OF THE INVENTION
As a result of having seriously studied to achieve the above objects, the present inventor has found that a fried gyoza which has been prepared by flying or baking a raw gyoza has a certain stability in the shape-retaining property to the extent that it retains its shape when arranged with the binding part of its pastry facing downward, namely with the fried part facing up and that, when the binding part of the pastry of the fried gyoza is treated with water while the fried part is positioned facing up so as not to be contacted by water, it may be kept soft in texture. It has been further found that a simple process is applicable to an industrial scale treatment wherein each fried gyoza is arranged with the fried part facing up in a tray having drainage holes at the bottom thereof and the tray is partially immersed in water to such an extent that the fried part is not contacted by water, thereby not only the fried part may be prevented from becoming exceedingly soft in feeling when eaten because the fried part of the gyoza is not wetted at all, unlike the processes hitherto applied to raw and steamed gyozas, but also the binding part of the pastry may be kept soft in texture even after long term preservation in a frozen state or even when heated by a microwave oven. In this case, each end of the binding part of the pastry which shows a greater tendency of becoming hard under the strong influence of radiant heat during the frying step may be uniformly treated with water by inclining the tray containing the fried gyozas at an adequate angle depending on the extent of immersion of the tray in water, whereby the binding part of the pastry may be kept soft in texture and the fried and side parts may be prevented from becoming exceedingly soft at the same time and furthermore the ingredients present inside may be prevented from becoming watery.
The present invention has been completed based on the above findings. That is, the invention is a process for treating a fried gyoza which process comprises the step of treating the binding part of the pastry with water while arranging it with its fried part facing up to prevent the fried part from contacting the water. The invention also is the process for treating a fried gyoza wherein the fried gyoza is placed in a tray having drainage holes at the bottom with its fried part facing up and the water treatment step is conducted by immersing the tray in a water tank to such an extent that the binding part of the pastry is wetted while the fried part is not wetted. The invention also is the process for treating a fried gyoza wherein the water treatment step is conducted by inclining the tray in the water tank to such an extent that the binding part of the pastry is wetted while the fried part is not wetted. The invention also is the process for treating a fried gyoza wherein the binding part of the pastry is treated with hot water of 60° C. or higher.
REFERENCES:
patent: 58-056662 (1983-04-01), None
patent: 58179443A (1983-10-01), None
patent: 60-126064 (1985-07-01), None
patent: 6-277013 (1994-10-01), None
Ajinomoto Co. Inc.
Oblon & Spivak, McClelland, Maier & Neustadt P.C.
Yeung George C.
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