RU2318386C1 - Method for producing of snake containing filler and dried without frying in oil - Google Patents

Abstract

FIELD: food-processing industry, in particular, process which may be used for preparing of meat pockets.

SUBSTANCE: method involves kneading mixture based on wheat flour for producing of dough; rolling dough for obtaining of dough sheet; processing resulted dough sheet with steam; cooling steam processed dough sheet with air; cutting cooled dough sheet into plurality of segments having predetermined size and shape; placing dry filler onto each of said segments; connecting opposite edges of each of said segments so that filler is within said segment for producing of pocket; drying said pocket using process other than frying in oil. In case wide dough sheet is used, it is cooled after processing with steam and transported to longitudinal cutting machine. Powder is applied onto surface of conveyor belt, wide dough sheet is then cut into narrow strips, each of said strips being further cut into segments.

EFFECT: increased efficiency of method allowing pocket type product containing filler to be prepared, prolonged shelf life, improved taste and stabilized shape of product.

4 cl, 2 tbl, 2 ex

Description

This invention relates to filling snacks and a method for preparing them. More specifically, the invention relates to light snacks with instant fillings, dried with hot air, and not frying in oil, also to a method for preparing such fillings.

To prepare "jiazi" , " siu mai" , spring rolls , " won tons" (Chinese dumplings) and other spring rolls , salt, water and other ingredients are added to wheat flour, knead and roll out the dough, getting thin billets, in which they wrap the filling. Despite the fact that such filled snacks are popular in restaurants and houses, some of them are supplied in large quantities as “quick-filled snacks”, which become usable by simply placing them in boiling water and cooking in boiling water for a short period of time .

Traditional commercially available quick-fill snacks are prepared by drying by frying in oil. With this drying method, a filling with a filling is fried in oil heated to 130-150 ° C so that the dough is dehydrated so quickly that defects often form in the form of “blisters”. To prevent the formation of "blisters", some actions are taken, such as, for example, changing the composition of a mixture of wheat flour or frying temperature. To a certain extent, these methods are effective in preventing the formation of "blisters". However, the method of frying in oil is not protected from its own shortcomings; the dough absorbs a large amount of oil, which deteriorates, oxidizing over time, worsening the taste and smell of snacks and sometimes adversely affecting the smell of soup after rehydration with boiling water.

From the point of view of solving these problems that accompany the cooking method in oil, JP 56-24506 B proposes a method for preparing instant fillings by drying with hot air instead of frying in oil. However, snacks with instant fillings obtained by drying with hot air have a lower α-starch content than the same snacks obtained by frying in oil, so that before drying the casing must be steamed until the α-starch content sufficient. According to JP 56-24506 B, as described above, a wheat flour mixture is kneaded and rolled into dough sheets, which are first cut to an appropriate size and then steamed. This is done, probably because steamed dough sheets are difficult to cut, and to avoid loss of dough when producing sheets of the desired shape and size. However, with the sequence of operations of this method, when cutting test sheets into segments, a lot of labor and time is spent on putting them together, leveling and transporting; further problems also arise when the steamed segments stick together, causing tangible losses. In addition, steaming is often not equivalent for different sliced segments, which potentially spoils the taste of snacks. Here is another problem. After inserting the filling into the steamed segment, you can try to squeeze together the opposite edges of the segment to make a seam, however, the edges do not fit tightly and the filling may leak out of the poorly sealed edge.

Thus, the objective of the present invention is to provide a method for preparing snacks with filling without frying in oil, which can be stored for a long time, with good taste, attractive shape and guaranteed good shape retention and therefore of high commercial interest.

The problem is solved according to the invention by the method of preparing snacks stuffed by drying without frying in oil.

According to a first embodiment of the invention, the method comprises the following steps:

(a) kneading a mixture based on wheat flour to obtain a dough;

(b) rolling said dough to form dough sheets;

(c) steaming said rolled dough sheets;

(d) cutting a number of segments, of a given size and shape, from said steamed dough sheets;

(e) placing dry fillings in each of said segments;

(f) joining together the opposite edges of each of said segments so that said filling is inside said segment to form dumplings; and

(g) drying said ravioli with a non-hot oil treatment.

According to a second embodiment of the invention, the method of the invention comprises the following steps:

(a) kneading a mixture based on wheat flour to obtain a dough;

(b) rolling said dough to form dough sheets;

(c) steaming said rolled dough sheets and cutting a certain number of segments, a predetermined size and shape, from said steamed dough sheets or alternatively cutting a certain number of segments, a predetermined size and shape, from said rolled dough sheets and steaming each segment;

(d) placing dry fillings on each of said segments;

(e) thermally compressing together the opposite edges of each of said segments so that they are joined and said filling is inside said segment to produce dumplings; and

(f) drying said ravioli with a non-hot oil treatment.

According to a third embodiment of the invention, the method comprises the following steps:

(a) kneading a mixture based on wheat flour to obtain a dough;

(b) rolling said dough into a broad sheet of dough;

(c) steaming said rolled wide sheet of dough;

(d) cooling said steamed broad dough sheet;

(e) applying powder to the surface of the conveyor belt to transport said chilled wide sheet of dough;

(f) longitudinally cutting a wide sheet of dough, transported by the indicated transport means, into strips of a given width to obtain a certain number of narrow strips of dough;

(g) cutting a certain number of segments, a predetermined size and shape, from a specified number of strips of dough of a smaller width;

(h) placing dry fillings on each of said segments;

(i) joining together the opposite edges of each of said segments so that said filling is inside said segment to produce dumplings; and

(j) drying said ravioli with a non-hot oil treatment.

In appropriate embodiments of the invention, a wheat flour mixture is used. Other ingredients that can be added to wheat flour include, for example, non-wheat starches, such as rice, potato, sweet potato, onion, kizu vine (Pueraria thunbergiana) and tapioca, their processed starches, egg powder and activated gluten . Depending on the situation, one or more of these auxiliary ingredients can be selected and used together with wheat flour. In a wheat flour-based mixture, it is preferable that the wheat flour comprises 30-100% (weight) and the auxiliary ingredient is 0-70% (weight) of the total weight of the mixture. If the content of wheat flour is less than 30% (weight), difficulties arise at the stage of rolling out the dough due to the poor consistency of the dough.

If necessary, salt, seasonings, fats and vegetable oils, sugars, sugar alcohols, dyes, enzymes, emulsifiers, antioxidants, high-quality modifiers and other well-known additives are introduced into a mixture based on wheat flour. These additives can be mixed with the original flour or they can be added dissolved in water at the kneading stage.

A sufficient amount of water or 10-60% (weight) Kansui is added to the wheat flour mixture, which is then kneaded with a traditional mixer at atmospheric pressure or in vacuum for a predetermined time. Kansui is an aqueous solution containing one or more salts selected from the group consisting of potassium and sodium carbonates and phosphates.

In the next step, the dough is rolled several times (for example, six times rolling) to obtain a sheet. The sheet of dough can be single from the very beginning, or, alternatively, you can combine two sheets to obtain puff pastry. In any case, it is preferable that the final thickness of the rolled sheet be in the range of 0.3 mm to about 2 mm. If the final thickness of the dough sheet is thinner than 0.3 mm, then the sheet is easily torn, and the efficiency of subsequent operations will decrease. On the other hand, if the sheet thickness is more than 2 mm, the dough sheet will be excessively thick, which will not only cause the opposite effects when converting to α-starch at the subsequent steam treatment stage, but also affect the taste of the final product.

In this method, in each of its variants, in order to induce conversion to α-starch, the dough sheet is steamed. Steaming by itself is not critical to the invention. Typically, conversion to α-starch is carried out using a traditional double boiler. For example, water vapor at a pressure of 0.5-1.5 kg / cm ² and a temperature of 110 ° C can be produced 100 kg / h in 1-2 minutes, while the dough sheet is converted to α-starch by almost 95-98%.

In the methods of the first and second embodiments of the invention, at least one side of the steamed dough sheet is cooled in air and dried. Preferably, in the dough sheet, it is air-cooled and the surface of the side that should be in contact with the molding machine is dried. Without this pre-cooling and drying, the cutting device will adhere to the dough and the effectiveness of subsequent operations will drop significantly. The air pre-cooling and drying steps ensure that even the steamed dough sheet, which still remains sticky, can be easily cut into segments which ultimately serve to wrap the filling and, in addition, it is easy to carry out a later molding step. For effective cutting, the steamed dough sheet is cooled to 30 ° C. or lower. Preferably, the cooling air temperature is not higher than room temperature or ambient temperature. It is usually preferred that the cooling air speed is in the range of 1-10 m / s. Airing is carried out in the range of several to 30 seconds. The optimal combination of temperature, speed and time of airing with cooling air can be determined depending on the complex effect on lowering the temperature of the dough sheet and the degree of drying of the surface of the dough sheet.

In the methods of the first and second embodiments of the invention, the steamed dough sheet after preliminary air cooling and drying is cut into segments to wrap a predetermined size and shape. These segments can have any shape, such as rectangles, squares, circles, triangles, polygons (for example, pentagons and have more sides), ellipses and star-shaped. A cutting method can be either cutting a sheet of dough with a matrix having a given pattern, or cutting with a blade. To minimize cutting waste, rectangular, square or triangular shapes are considered optimal. The size of the segments can be set depending on what kind of filling they are going to wrap in the workpiece. If the segments are square, then the size should be 7 cm 7 cm. You can also use segments of any other shape.

In the methods of the first and second variants of the invention, for the operations with the dough to be effective, it is necessary that the width of the sheet of dough is the same as the width of the segment (for example, both 7 cm). However, if a wide sheet of dough (having a width of 42 cm) is used in the methods in accordance with the first and second embodiment of the invention, these sheets cannot be cut into narrow strips (7 cm) without overlapping, sticking or folding in the slitting machine, thus reduced efficiency. This does not apply to the third embodiment of the invention, when filling snacks can be effectively prepared without the mentioned problems.

In the method of the third embodiment, the steamed dough sheet is cooled, preferably so that the surface temperature is 15 ° C. It is preferable to pass the steamed dough sheet through the cold zone for cooling. Typically, the cold zone is made in the form of a tunnel having a predetermined transportation distance, the inside of the tunnel is cooled with a refrigerator to a temperature within + 15 ° C to -20 ° C. The method according to the third embodiment of the invention differs from the methods of the first and second variants in that the temperature of the dough sheet is reduced not by using cooling air, but simply by passing the sheet through a cold zone. There will be no distortion of the dough sheet, and there are also two positive trends, firstly, a decrease in the number of problems in subsequent operations, and secondly, a noticeable increase in the efficiency of longitudinal cutting. An advantage in further preparation is that each of the cut segments has a moist surface, so that the opposite edges, after folding and compression, form a high-quality tight seam.

In the method according to the third embodiment of the invention, the cooled wide dough sheet is cut into many strips 7 cm wide. In conveying systems (for example, a loading conveyor), in which the cooled dough sheet leaving the cold zone is transported to the longitudinal cutting machine, on the entire surface of the conveyor belt apply powder. This effectively helps to prevent sticking of dough sheets to the surface of the conveyor, thereby ensuring high efficiency of subsequent operations. Applying the powder to the surface of the dough sheet is undesirable, since any contaminants from the powder can get into the filling of the snack and possibly worsen its taste. If a loading conveyor is used as a system transporting a dough sheet, the powder is applied both to the upper guide and to the surface of the conveyor belt. This improves the separability of the dough sheet from the conveyor. Powder is preferably used in an amount of from 0.0014 g / cm ² to 0.0222 g / cm ² . In other words, with a segment size of 7 cm · 7 cm, an area of 49 cm ² , the amount of applied powder should be in the range from 0.0686 g to 1.0878 g. If the amount of applied powder is less than 0.0686 g per 49 cm ² , then no improvement will be achieved in the separation of the dough sheets from the conveyor belt. If the amount of applied powder is more than 1.0878 g per 49 cm ² , then the dough will be easy to separate, but it is uneconomical. In addition, excess powder will stick to the dough and remain on its surface, eventually spoiling the taste of the snack. Starch is preferably used as a powder for application. Preferred starches are, for example, potato starch, tapioca starch, corn starch and sago starch (crosslinked starch extracted from the soft core of the saga palm tree trunk). Among starches, sago starch is especially preferred for this purpose, since it does not swell when heated and remains friable. The powder is easy to apply using a traditional spray.

In the method of the third embodiment, wrapping segments having a predetermined size and shape are cut from narrower strips obtained by longitudinal cutting of a wide sheet of dough in a special longitudinal cutting machine. In general, this operation can be successfully performed in the same way as obtaining the wrapping segments by the methods corresponding to the first and second options. Thus, in the method of the third embodiment, the wrapping segments can be of any shape, such as a rectangle, square, circle, triangle, polygon (for example, a pentagon having five sides or more), an ellipse, and a star shape. The cutting method can be either cutting a matrix with a given pattern, or cutting with a knife. To minimize waste after cutting, it is considered preferable to obtain segments in the form of a rectangle, square or triangle. Depending on which filling is wrapped in the dough, the size of the segments is determined. If the segments are square in shape, then the preferred size of the sides is 7 cm 7 cm.

After receiving the wrapping segments in one of three options, a predetermined amount of filling is placed on each segment. The filling used in the preparation of snacks can be made from any ingredients, such as various types of meat, vegetables, fish and crustaceans, fish mass. To taste, the filling can be seasoned with salt, sugar, spices and other well-known and traditional seasonings. The filling must be dried. From a storage point of view, it is preferable that the water content in the filling is not more than about 15%, for example 10% or less.

After spreading the filling on each segment, it is folded, fastening the opposite edges to each other, or a fold is formed along the edge so that the filling is inside the segment. The joined edges or folds are compressed together, optionally by heating, in order to hold them together. It is desirable that the heating temperature be in the range of 30-150 ° C. If the heating temperature is less than 30 ° C, the seam will not be fully sealed. On the other hand, if the temperature is higher than 150 ° C, then the bonded edges can be fired or melted. Preferably, the pressure used in the compression operation is in the range of 0.1-50 kg / cm ² . If the pressure is less than 0.1 kg / cm ² , the opposite edges of the segment will not be securely connected and the seam will open. If the pressure is above 50 kg / cm ² , then the connected edges are torn, the seam is not formed, and the filling will leak. The thermal compression operation can be performed by a typical compression molding machine. Due to this thermal compression, the seam remains stuck for a long time, and there are hardly any inconveniences associated with the leakage of the filling. Before serving, snacks with filling can be rehydrated by pouring boiling water or immersed in hot water. Appetizers are attractive enough to appeal to consumers who like their taste. None of these advantages would have been achieved if the sealing process took place simply by compressing the opposite edges without heating them.

Alternatively, a predetermined amount of the filling is placed in a predetermined place on one steamed dough sheet, which is then covered with another steamed dough sheet. Two sheets are joined together by thermal compression in a specific shape that wraps the filling. The dough sheet is either cut or punched along the joined edges. It turns out a snack with a filling inside.

In the next step, the stuffed appetizer is dried. You can use any traditional method of drying: conventional drying with hot air, infrared drying, microwave drying or drying under vacuum. Preferably, the drying is carried out slowly enough to ensure that the dough preform converted to α-starch does not have a “skin effect” (permeability disturbance). The preferred degree of drying is such that the moisture content of the dough preform, converted to α-starch, is reduced to 15% or lower.

The dried snack with the filling sealed inside is then cooled to normal temperature and placed in the package together with separately packed liquid seasonings (for example, soup), thereby obtaining the final finished product.

The methods corresponding to the first and second options are carried out on a single production line, the productivity of which is usually only 3600 snacks per hour. Moreover, in the method according to the third embodiment, the production is carried out on several lines; for example, if you use a dough sheet with a width of 42 cm, then the productivity is almost six times higher than if you use a strip of width 7 cm on a single line, and you can produce 20,000 snacks per hour.

Using the methods described in the invention, it is possible to obtain a variety of filling snacks representing Chinese and Oriental cuisine. You can get snacks such as Chinese dumplings, jiazi, siu mai, spring rolls, ravioli, tartellini, lasagna and others.

To more specifically illustrate the invention, the following examples are provided.

Example 1

380 ml of water containing 24 g of sodium chloride, 2.4 g of alkaline anhydride and 8 g of sorbitol dissolved in it were added to a flour mixture (1 kg), consisting of durum wheat flour and tapioca starch (55:45). and stirred with a stirrer at atmospheric pressure for 15 minutes. A sheet of dough 0.5 mm thick and 7 cm wide was obtained by six-fold rolling. The composition of the dough sheet has not changed. The dough sheet was steamed in a tunnel-like installation at 98 ° C for 1.5 minutes, until conversion to α-starch. The steamed dough sheet was air cooled and dried by blowing air at a gas flow rate of over 3 m / s. The dried dough sheet was cut into squares measuring 7cm x 7cm. Dried ground pork minced meat (0.8 g) was wrapped in each square, the sides of the square were squeezed using a dumpling dumpling machine with press plates heated to 50 ° C. The pressure was 6 kg / cm ² . The formed products were dried under vacuum at 116 ° C and a speed of 42 m / s and left to cool, obtaining 50 snacks with instant filling (products obtained according to the invention).

Comparative example 1.

Fifty snacks with instant fillings (control samples) were prepared by repeating the above procedure, except that the press plates were not heated at all.

Comparative Example 2

The above procedure was repeated except that there were no cooling and drying steps before the cutting step. The cut squares were deformed and stuck to the molding machine so tightly that it was impossible to prepare snacks with filling.

(1) Test for the ability to maintain shape with snacks containing raw fillings over time.

Based on the methods for preparing dumplings presented in Example 1 and Comparative Example 1, fifteen samples intended for drying were randomly sampled. The selection was carried out at the exit of the molding machine, left to stand at room temperature and measured the time during which the compressed part of each molded product retains the connection. The status of the compounds was evaluated visually. As it turned out, none of the molded products prepared in accordance with the invention did not open as a result of a gap in the compressed part, even after thirty minutes. On the other hand, all the samples prepared according to the description of comparative example 1 were opened as a result of a rupture in the connected part within one minute, and the filling leaked.

(2) Test for the ability to maintain shape with snacks containing dry fillings over time.

Dry dumplings prepared as described in Example 1 and Comparative Example 1 were rehydrated in boiling water and the time during which they remained in shape was measured. The testing procedure was as follows: prepared two glasses of the same volume of 200 ml; one dumpling sample prepared in accordance with this invention was placed in one glass, and a control sample prepared in accordance with comparative example 1 was placed in another glass; 100 ml of boiling water with a temperature of 100 ° С were poured into each glass; three minutes after adding water, the contents of the glasses were mixed three times with chopsticks and the shape of each sample was visually evaluated. After that, the samples were mixed every minute with the help of sticks, pulled out sticks and visually checked the shape of the samples. The observation results are summarized in Table 1, in which "Ο" indicates that the sample retained its shape without deviations from the norm; "Δ" means that the narrowing point of the sample (in those cases when its sides are elongated) was slightly expanded; "×" means that the narrowing point of the sample (in those cases when its sides are elongated) is expanded to such an extent that the filling can leak. In Table 1, the symbol (*) indicates that the connected part was torn before it was dried.

Table 1

Note: “In” refers to a sample of the invention, and “Co” refers to a control sample.

(3) Test for the ability to store snacks containing dry filling.

Eight samples of the products prepared according to the invention, and the same number of commercial semi-finished dumplings (dried by frying in oil) were placed in cups of semi-finished ramen , which were closed with lids and opened only after 6 months of storage at room temperature. Both groups were normal and satisfactory in shape, color and moisture absorption, however, commercial semi-finished dumplings deteriorated and had an irritating smell, that is, they became inedible. On the other hand, the products of the invention lacked an unpleasant odor and tasted good.

Example 2

To a flour mixture (10 kg), consisting of durum wheat flour and tapioca starch in a ratio of (55:45), 3800 ml of water having 240 g of sodium chloride, 24 g of alkaline anhydride and 80 g of sorbitol dissolved in it were added and mixed stirrer at atmospheric pressure for 15 minutes. A sheet of dough 0.48 mm thick and 42 cm wide was obtained by six-fold rolling. The composition of the dough sheet has not changed. The dough sheet was steamed in a tunnel-like installation at 98 ° C for 1.5 minutes, until conversion to α-starch. The steamed dough sheet was transported through a cooling tunnel (15 ° C) at a speed of 0.07 m / s so that the surface temperature of the sheet dropped to 15 ° C. Cooled wide sheet of dough immediately after leaving the cooling tunnel was transported to a slitting machine using a food conveyor, the surface of the belt of which is sprinkled with sago starch in an amount of 0.1372 g / 49 cm ² . On a slitting machine, a wide sheet of dough is cut into six narrow strips each 7 cm wide. After that, each narrow strip is cut into squares measuring 7 cm · 7 cm. Minced dried pork, wrapped in prepared squares, 0.5 g each. The sides of the squares were pulled by a molding machine for the production of dumplings, having press plates heated to 50 ° C. The pressure was 6 kg / cm ² . The formed products were dried under vacuum at 116 ° C for 3 minutes and a speed of 42 m / s and left to cool, obtaining 300 snacks with instant filling (dumplings).

(1) Test for the ability to maintain shape with snacks containing raw fillings over time.

Based on the method of preparation of dumplings, presented in example 2, made a random sampling of fifteen samples intended for drying. The selection was carried out at the exit of the molding machine, left to stand at room temperature and measured the time during which the compressed part of each molded product retains the connection. The status of the compounds was evaluated visually. As it turned out, none of the molded products prepared in accordance with example 2, did not open as a result of a gap in the compressed part, even after thirty minutes.

(2) Test for the ability to maintain shape with snacks containing dry fillings over time.

Dry dumplings prepared as described in Example 2 were rehydrated in boiling water and the time during which they remained in shape was measured. The testing procedure was as follows: prepared a glass with a capacity of 200 ml; one dumpling sample prepared as described in Example 2 was placed in a glass; 100 ml of boiling water with a temperature of 100 ° C were poured into a glass; three minutes after adding water, the contents of the glass were mixed three times with chopsticks and the shape of the sample was visually evaluated. After that, the sample was mixed every minute with the help of sticks, the sticks were pulled out and the shape of the sample was visually checked. The observation results are collected together and presented in Table 2, in which "Ο" indicates that the sample retained its shape without deviations from the norm; "Δ" means that the narrowing point of the sample (in those cases when its sides are elongated) was slightly expanded; "×" means that the narrowing point of the sample (in those cases when its sides are elongated) is expanded to such an extent that makes it possible for the filling to flow out. In Table 1, the symbol (*) indicates that the connected part was torn before it was dried.

Table 2.

Note: “Ex” refers to the sample of Example 2.

In general, the data in Table 2 are the same as the data of the products prepared according to the method of the present invention, in Table 1. Thus, it can be seen that in accordance with the invention, even when producing on multiple lines (as in the third embodiment), it is possible comparable with products prepared on a single line (method according to the first or second options).

(3) Test for the ability to store snacks containing dry filling.

Eight samples of the products prepared as described in Example 2 were placed in prefabricated ramen dishes , which were closed with lids and opened only after 6 months of storage at room temperature. The stored samples had no abnormality. They were satisfactory in shape, color and moisture absorption. In addition, the samples were not spoiled and had good taste and smell.

INDUSTRIAL APPLICATION

As described above, in accordance with this invention, the coagulated segments can be cut from a sheet of dough that has been pre-treated with steam to convert to α-starch. In addition, by wrapping the fillings in these segments, we received snacks with the filling, dried without frying in oil, which retain their shape in which the seam will not tear and open during cooking before use. The method of the invention can be carried out both on a single production line, on which they work with only one narrow sheet of dough, and on many lines, when a wide sheet of dough is cut lengthwise into narrow strips. Using a system with many production lines, it is possible to produce filled snacks, dried without frying in oil, with high efficiency.

Claims (4)

1. A method of preparing dried filling snacks comprising the steps of (a) kneading a mixture based on wheat flour to obtain a dough, (b) rolling said dough into a dough sheet, (c) steaming said rolled dough sheet and slicing a plurality of segments of a predetermined size and shape from said steamed dough sheet, (d) placing dry filling on each of said segments, (e) thermally compressing together the opposite edges of each of said segments so that they join together and the filling is inside said segment to produce dumplings, and (f) drying the dumplings through processing that is not hot in oil. 2. A method of preparing dried starters with a filling, comprising stage (a) kneading a mixture based on wheat flour to obtain a dough, (b) rolling said dough into a broad sheet of dough, (c) steaming said rolled wide sheet of dough, (d) transporting said broad sheet of dough, wherein a powder in an amount of from 0.0014 to 0.0222 g / cm ² is applied to the surface of a conveyor belt for transporting a wide sheet of dough, (e) after transportation, longitudinal cutting of a wide sheet of dough into many narrow strips of dough of a given width, (f) cutting a number of segments of a given size and shape from said narrow strips of dough, (g) placing dry filling on each of said segments, (h) joining together the opposite edges of each of said segments so that the filling is inside said segment to form dumplings, and (i) drying said dumplings by processing that is not hot in oil. 3. The method according to claim 2, in which at the specified stage (d) the powder is at least one starch from the group consisting of potato starch, tapioca starch, corn starch and saga starch. 4. The method according to claim 2, in which at the indicated stage (h), the opposite edges of these segments are joined together by thermal compression.