Stuffed noodle strip food for microwave cooking and method for producing same

Abstract

The purpose of the present invention is to provide, for example, a stuffed noodle strip food which, even when microwaved prior to eating, has a good texture of wrapper seam, and in which remnants of the wrapper in the mouth are reduced.　The present invention relates to, for example, a stuffed noodle strip food for microwave heating that comprises a wrapper in which a seam is formed, wherein (i) the dielectric loss tangent of the wrapper at an applied frequency of 2.45 GHz is 0.4-0.7 and (ii) stress measured by using a texture analyzer to compress the seam on the wrapper by 20 mm, at 25°C, via a spherical plunger which has a diameter of 5 mm, at a compression speed of 1 mm / sec is 50-250 gf.

Description

The present invention relates to a filling-wrapped dough sheet food for microwave heating and a method for producing the same. More particularly, it relates to a filling-wrapped dough sheet food for microwave heating in which the texture of a joined portion of a skin is improved and the skin remaining in the mouth is reduced, and a method for producing the same. The present invention also relates to a method for improving the texture of a joined portion of a skin of a filling-wrapped dough sheet food for microwave heating, and the like. [Background Art]

[0002] It is known that, when a filling-wrapped dough sheet food such as gyoza is heated in a microwave oven, a dough skin (skin) may dry and become hard, and that, in particular, the portion corresponding to the joined portion of the skin (an ear of gyoza or the like) tends to become hard and its texture tends to deteriorate (Patent Literature 1).

[0003] With respect to the above-mentioned problem, Patent Literature 1 proposes treating the surface of gyoza with an aqueous solution of a starch decomposition product. It has also been proposed to contain, in a skin of gyoza products, 3 to 20% trehalose and 1 to 20% oil or fat in a mass ratio relative to the ingredient flour (Patent Literature 2). However, it is difficult to say that the above-mentioned problem has been sufficiently solved, and development of a new technique has been demanded.

[0004] Meanwhile, in the production of a filling-wrapped food using dough skins, use of oil-or-fat-processed starch in the dough skins has been proposed for the purpose of also improving workability while maintaining a texture such as a chewy feeling and an appearance such as transparency in desired states (Patent Literature 3). It has also been proposed to use, for preparation of noodle dough, an ingredient flour-oil or fat mixed composition for noodles containing ingredient flour containing wheat flour and an oil or fat composition containing edible oil or fat, for the purpose of easily producing noodles having a soft texture and good melting in the mouth, irrespective of size or thickness, using general materials and a general mechanical noodle-making apparatus (Patent Literature 4). It has also been proposed to incorporate, into noodle dough, an oil-in-water emulsion composition containing oil or fat, polyhydric alcohol, water, specific polyglycerol fatty acid ester, and phospholipid in specific amounts, for the purposes of making the flavor of a dough sheet food richer and finishing the dough sheet food as a dough sheet food that is soft but has a chewy and elastic bite (Patent Literature 5). It has also been proposed to mix dietary fiber powder into the dough of a food (such as a Chinese steamed bun) prepared by kneading, together with water, grains as main ingredients and oil or fat as an auxiliary ingredient, for the purpose of preventing the surface from hardening even when heated in a microwave oven (Patent Literature 6). [Citation List] [Patent Literature]

[0005] [Patent Literature 1] JP 2005-65533 A [Patent Literature 2] JP 2004-141026 A [Patent Literature 3] JP 2019-115319 A [Patent Literature 4] JP 2020-120614 A [Patent Literature 5] JP 2014-158464 A [Patent Literature 6] JP 3-22941 A [Summary of Invention] [Technical Problem]

[0006] The present invention has been made in view of the aforementioned circumstancesr and one of the problems to be solved thereby is to provide a filling-wrapped dough sheet food in which the texture of a joined portion of a skin is good even when subjected to microwave heating before eating, a method for producing the same, and a method for improving the texture of a joined portion of a skin of a filling-wrapped dough sheet food. In one aspect, one of the problems of the present invention is to provide a filling-wrapped dough sheet food in which the occurrence of the skin remaining in the mouth is suppressed even when the food is subjected to microwave heating before eating, a method for producing the same, and a method for suppressing the skin remaining in the mouth in a fillingwrapped dough sheet food. In one aspect, moreover, one of the problems of the present invention is to provide a filling-wrapped dough sheet food in which the texture of a joined portion of a skin is good and the occurrence of the skin remaining in the mouth is suppressed even when the food is subjected to microwave heating before eating, a method for producing the same, and a method for improving the texture of a joined portion of a skin of a filling-wrapped dough sheet food and suppressing the skin remaining in the mouth. [Solution to Problem]

[0007] The present inventors have conducted intensive studies in an attempt to solve the aforementioned problems and found that a filling-wrapped dough sheet food in which the dielectric loss tangent of a skin at an applied frequency of 2.45 GHz is within a specific range and the stress of a joined portion of the skin measured at 25°C using a texture analyzer is within a specific range has a good texture at the joined portion of the skin even when subjected to microwave heating before eating. The present inventors also found that, in the filling-wrapped dough sheet food, the occurrence of the skin remaining in the mouth is suppressed even when the food is subjected to microwave heating before eating. The present inventors conducted further studies based on these findings and completed the present invention. That is, the present invention provides the following.

[0008] [1] A filling-wrapped dough sheet food for microwave heating, comprising a skin in which a joined portion of the skin is formed, wherein (i) a dielectric loss tangent of the aforementioned skin at an applied frequency of 2.45 GHz is 0.4 to 0.7, and (ii) a stress measured by compressing the aforementioned joined portion of the skin by 20 mm at a compression speed of 1 mm / sec with a spherical plunger having a diameter of 5 mm, using a texture analyzer at 25°C, is 50 to 250 gf. [2] The filling-wrapped dough sheet food according to [1], wherein the aforementioned dielectric loss tangent is 0.43 to 0.65. [3] The filling-wrapped dough sheet food according to [1] or [2], wherein the aforementioned dielectric loss tangent is 0.45 to 0.6. [4] The filling-wrapped dough sheet food according to any one of [1] to [3], wherein the aforementioned stress is 70 to 220 gf. [5] The filling-wrapped dough sheet food according to any one of [1] to [4], wherein the aforementioned stress is 80 to 200 gf. [6] The filling-wrapped dough sheet food according to any one of [1] to [5]r wherein the aforementioned stress is 90 to 180 gf. [7] The filling-wrapped dough sheet food according to any one of [1] to [6]r wherein the aforementioned skin contains (A) starch sodium octenyl succinate, and / or (B) grain flour other than wheat flour and rice flour. [8] The filling-wrapped dough sheet food according to [7]r wherein the aforementioned (B) is at least one selected from the group consisting of corn flour and almond flour. [9] The filling-wrapped dough sheet food according to [7] or [8], wherein the aforementioned skin contains the aforementioned (A), and a content of the aforementioned (A) in the aforementioned skin is 1 to 30% by weight.

[10] The filling-wrapped dough sheet food according to any one of [7] to [9], wherein the aforementioned skin contains the aforementioned (A), and a content of the aforementioned (A) in the aforementioned skin is 2 to 28% by weight.

[11] The filling-wrapped dough sheet food according to any one of [7] to

[10] , wherein the aforementioned skin contains the aforementioned (A)r and a content of the aforementioned (A) in the aforementioned skin is 2.5 to 26% by weight.

[12] The filling-wrapped dough sheet food according to any one of [7] to

[11] f wherein the aforementioned skin contains the aforementioned (B), and a content of the aforementioned (B) in the aforementioned skin is 1 to 30% by weight.

[13] The filling-wrapped dough sheet food according to any one of [7] to

[12] f wherein the aforementioned skin contains the aforementioned (B), and a content of the aforementioned (B) in the aforementioned skin is 3 to 20% by weight.

[14] The filling-wrapped dough sheet food according to any one of [7] to

[13] , wherein the aforementioned skin contains the aforementioned (B)f and a content of the aforementioned (B) in the aforementioned skin is 5 to 15% by weight.

[15] The filling-wrapped dough sheet food according to any one of [7] to

[14] r wherein the aforementioned skin further contains (C) oil or fat.

[16] The filling-wrapped dough sheet food according to

[15] f wherein a content of the aforementioned (C) in the aforementioned skin is 3 to 20% by weight.

[17] The filling-wrapped dough sheet food according to

[15] or

[16] , wherein a content of the aforementioned (C) in the aforementioned skin is 4 to 18% by weight.

[18] The filling-wrapped dough sheet food according to any one of

[15] to

[17] , wherein a content of the aforementioned (C) in the aforementioned skin is 5 to 15% by weight.

[19] The filling-wrapped dough sheet food according to any one of [7] to

[18] , wherein a proportion of water in a total amount of ingredients of the aforementioned skin is 15 to 35% by weight.

[20] The filling-wrapped dough sheet food according to any one of [7] to

[19] , wherein a proportion of water in a total amount of ingredients of the aforementioned skin is 20 to 30% by weight.

[21] The filling-wrapped dough sheet food according to any one of [1] to

[20] , wherein the aforementioned filling-wrapped dough sheet food is a cooked filling-wrapped dough sheet food.

[22] The filling-wrapped dough sheet food according to any one of [1] to

[21] , wherein the aforementioned filling-wrapped dough sheet food is frozen.

[23] The filling-wrapped dough sheet food according to any one of [1] to

[22] , wherein the aforementioned filling-wrapped dough sheet food is gyoza.

[24] A method for producing a filling-wrapped dough sheet food for microwave heating comprising a skin in which a joined portion of the skin is formed, the method comprising (i) adjusting a dielectric loss tangent of the aforementioned skin at an applied frequency of 2.45 GHz to 0.4 to 0.7, and (ii) adjusting a stress measured by compressing a joined portion of the aforementioned skin by 20 mm at a compression speed of 1 mm / sec with a spherical plunger having a diameter of 5 mm, using a texture analyzer at 25°C, to 50 to 250 gf.

[25] The production method according to

[24] , wherein the aforementioned dielectric loss tangent is adjusted to 0.43 to 0.65.

[26] The production method according to

[24] or

[25] , wherein the aforementioned dielectric loss tangent is adjusted to 0.45 to 0.6.

[27] The production method according to any one of

[24] to

[26] r wherein the aforementioned stress is adjusted to 70 to 220 gf.

[28] The production method according to any one of

[24] to

[27] r wherein the aforementioned stress is adjusted to 80 to 200 gf.

[29] The production method according to any one of

[24] to

[28] , wherein the aforementioned stress is adjusted to 90 to 180 gf.

[30] The production method according to any one of

[24] to

[29] r wherein the aforementioned skin contains (A) starch sodium octenyl succinate, and / or (B) grain flour other than wheat flour and rice flour.

[31] The production method according to

[30] r wherein the aforementioned (B) is at least one selected from the group consisting of corn flour and almond flour.

[32] The production method according to

[30] or

[31] r wherein the aforementioned skin contains the aforementioned (A)r and a content of the aforementioned (A) in the aforementioned skin is 1 to 30% by weight.

[33] The production method according to any one of

[30] to

[32] r wherein the aforementioned skin contains the aforementioned (A)r and a content of the aforementioned (A) in the aforementioned skin is 2 to 28% by weight.

[34] The production method according to any one of

[30] to

[33] r wherein the aforementioned skin contains the aforementioned (A), and a content of the aforementioned (A) in the aforementioned skin is 2.5 to 26% by weight.

[35] The production method according to any one of

[30] to

[34] r wherein the aforementioned skin contains the aforementioned (B)r and a content of the aforementioned (B) in the aforementioned skin is 1 to 30% by weight.

[36] The production method according to any one of

[30] to

[35] , wherein the aforementioned skin contains the aforementioned (B)f and a content of the aforementioned (B) in the aforementioned skin is 3 to 20% by weight.

[37] The production method according to any one of

[30] to

[36] , wherein the aforementioned skin contains the aforementioned (B), and a content of the aforementioned (B) in the aforementioned skin is 5 to 15% by weight.

[38] The production method according to any one of

[30] to

[37] r wherein the aforementioned skin further contains (C) oil or fat.

[39] The production method according to

[38] r wherein a content of the aforementioned (C) in the aforementioned skin is 3 to 20% by weight.

[40] The production method according to

[38] or

[39] , wherein a content of the aforementioned (C) in the aforementioned skin is 4 to 18% by weight.

[41] The production method according to any one of

[38] to

[40] r wherein a content of the aforementioned (C) in the aforementioned skin is 5 to 15% by weight.

[42] The production method according to any one of

[30] to

[41] , wherein a proportion of water in a total amount of ingredients of the aforementioned skin is 15 to 35% by weight.

[43] The production method according to any one of

[30] to

[42] f wherein a proportion of water in a total amount of ingredients of the aforementioned skin is 20 to 30% by weight.

[44] The production method according to any one of

[24] to

[43] , wherein the aforementioned filling-wrapped dough sheet food is a cooked filling-wrapped dough sheet food.

[45] The production method according to any one of

[24] to

[44] r wherein the aforementioned filling-wrapped dough sheet food is frozen.

[46] The production method according to any one of

[24] to

[45] r wherein the aforementioned filling-wrapped dough sheet food is gyoza.

[47] A method for improving a texture at a joined portion of a skin of a filling-wrapped dough sheet food for microwave heating comprising the skin in which the joined portion of the skin is formed, the method comprising (i) adjusting a dielectric loss tangent of the aforementioned skin at an applied frequency of 2.45 GHz to 0.4 to 0.7, and (ii) adjusting a stress measured by compressing the aforementioned joined portion of the skin by 20 mm at a compression speed of 1 mm / sec with a spherical plunger having a diameter of 5 mm, using a texture analyzer at 25°C, to 50 to 250 gf.

[48] A method for suppressing a skin remaining in the mouth in a filling-wrapped dough sheet food for microwave heating comprising the skin in which a joined portion of the skin is formed, the method comprising (i) adjusting a dielectric loss tangent of the aforementioned skin at an applied frequency of 2.45 GHz to 0.4 to 0.7, and (ii) adjusting a stress measured by compressing the joined portion of the aforementioned skin by 20 mm at a compression speed of 1 mm / sec with a spherical plunger having a diameter of 5 mm, using a texture analyzer at 25°C, to 50 to 250 gf.

[49] The method according to

[47] or

[48] , wherein the aforementioned dielectric loss tangent is adjusted to 0.43 to 0.65.

[50] The method according to any one of

[47] to

[49] , wherein the aforementioned dielectric loss tangent is adjusted to 0.45 to 0.6.

[51] The method according to any one of

[47] to

[50] , wherein the aforementioned stress is adjusted to 70 to 220 gf.

[52] The method according to any one of

[47] to

[51] , wherein the aforementioned stress is adjusted to 80 to 200 gf.

[53] The method according to any one of

[47] to

[52] f wherein the aforementioned stress is adjusted to 90 to 180 gf.

[54] The method according to any one of

[47] to

[53] r wherein the aforementioned skin contains (A) starch sodium octenyl succinate, and / or (B) grain flour other than wheat flour and rice flour.

[55] The method according to

[54] r wherein the aforementioned (B) is at least one selected from the group consisting of corn flour and almond flour.

[56] The method according to

[54] or

[55] , wherein the aforementioned skin contains the aforementioned (A), and a content of the aforementioned (A) in the aforementioned skin is 1 to 30% by weight.

[57] The method according to any one of

[54] to

[56] , wherein the aforementioned skin contains the aforementioned (A), and a content of the aforementioned (A) in the aforementioned skin is 2 to 28% by weight.

[58] The method according to any one of

[54] to

[57] , wherein the aforementioned skin contains the aforementioned (A), and a content of the aforementioned (A) in the aforementioned skin is 2.5 to 26% by weight.

[59] The method according to any one of

[54] to

[58] , wherein the aforementioned skin contains the aforementioned (B), and a content of the aforementioned (B) in the aforementioned skin is 1 to 30% by weight.

[60] The method according to any one of

[54] to

[59] , wherein the aforementioned skin contains the aforementioned (B), and a content of the aforementioned (B) in the aforementioned skin is 3 to 20% by weight.

[61] The method according to any one of

[54] to

[60] , wherein the aforementioned skin contains the aforementioned (B), and a content of the aforementioned (B) in the aforementioned skin is 5 to 15% by weight.

[62] The method according to any one of

[54] to

[61] , wherein the aforementioned skin further contains (C) oil or fat.

[63] The method according to

[62] , wherein a content of the aforementioned (C) in the aforementioned skin is 3 to 20% by weight.

[64] The method according to

[62] or

[63] r wherein a content of the aforementioned (C) in the aforementioned skin is 4 to 18% by weight.

[65] The method according to any one of

[62] to

[64] r wherein a content of the aforementioned (C) in the aforementioned skin is 5 to 15% by weight.

[66] The method according to any one of

[54] to

[65] r wherein a proportion of water in a total amount of ingredients of the aforementioned skin is 15 to 35% by weight.

[67] The method according to any one of

[54] to

[66] , wherein a proportion of water in a total amount of ingredients of the aforementioned skin is 20 to 30% by weight.

[68] The method according to any one of

[47] to

[67] , wherein the aforementioned filling-wrapped dough sheet food is a cooked filling-wrapped dough sheet food.

[69] The method according to any one of

[47] to

[68] r wherein the aforementioned filling-wrapped dough sheet food is frozen.

[70] The method according to any one of

[47] to

[69] r wherein the aforementioned filling-wrapped dough sheet food is gyoza. [Advantageous Effects of Invention]

[0009] According to the present invention, a filling-wrapped dough sheet food in which the texture of a joined portion of a skin is good even when subjected to microwave heating before eating is provided. The present invention also provides a method for producing the filling-wrapped dough sheet food. Furthermore, the present invention also provides a method for improving the texture of a joined portion of a skin of a filling-wrapped dough sheet food. According to the present invention, a filling-wrapped dough sheet food in which the occurrence of the skin remaining in the mouth is suppressed even when subjected to microwave heating before eating is also provided. The present invention also provides a method for producing the filling-wrapped dough sheet food. Furthermore, the present invention also provides a method for suppressing the skin remaining in the mouth in a filling-wrapped dough sheet food. According to the present invention, a filling-wrapped dough sheet food in which the texture of a joined portion of a skin is good and the occurrence of the skin remaining in the mouth is suppressed even when subjected to microwave heating before eating is also provided. The present invention also provides a method for producing the filling-wrapped dough sheet food. Furthermore, the present invention also provides a method for improving the texture of a joined portion of a skin of a filling-wrapped dough sheet food and suppressing the skin remaining in the mouth. [Brief Description of Drawings]

[0010] [Fig. 1] Fig. 1 is a drawing schematically showing a typical shape of gyoza. Fig. 1(a) is a perspective view of gyoza having a typical shape (a semicircular shape). Fig. 1(b) is a drawing schematically showing the shape of a side surface of the gyoza shown in Fig. 1(a), viewed along the direction of arrow X10 in the same figure, as a simple semicircular shape. Fig. 1(c) is a drawing showing a cross-sectional view of the gyoza shown in Fig. 1(b), taken along line Y10-Y10 in the direction of the arrow. In Fig. 1(c), illustration of the filling is omitted, and the cross section is hatched. [Description of Embodiments]

[0011] The filling-wrapped dough sheet food for microwave heating and the method for producing the same, which are provided by the present invention, are described below.

[0012] In the present invention, the "filling-wrapped dough sheet food" means a food comprising at least a filling material (also generally referred to as a "filling" or the like) and a dough sheet (also generally referred to as a "skin", "dough skin", or the like) that wraps (covers) a part or all of the filling material. In the present specification, the "filling material" and the "dough sheet" comprised in the fillingwrapped dough sheet food may be referred to as the "filling" and the "skin", respectively. Here, a food "comprising" at least a filling (filling material) and a skin (dough sheet) means the same as a food "having" at least a filling and a skin or a food "containing" a filling and a skin, and may be rephrased using these expressions. In the filling-wrapped dough sheet food, the number of skins covering (wrapping) the filling may be one, or may be two or more. Specific examples of the filling-wrapped dough sheet food include, but are not limited to, gyoza, wonton, baozi, ravioli, spring rolls, shumai, xiaolongbao, and the like.

[0013] The filling-wrapped dough sheet food in the present invention may be one that has been subjected to heat treatment (at times referred to as a "heated filling-wrapped dough sheet food" in the present invention), or may be one that has not yet been subjected to heat treatment after being produced by covering ingredients to be the filling with a skin (at times referred to as a "raw filling-wrapped dough sheet food" in the present invention). In other words, the "filling-wrapped dough sheet food" in the present invention is a generic term for a heated filling-wrapped dough sheet food and a raw fillingwrapped dough sheet food, and means both or either one of them unless otherwise specified. The filling-wrapped dough sheet food in the present invention also encompasses a fillingwrapped dough sheet food in a frozen state (a frozen fillingwrapped dough sheet food) and a filling-wrapped dough sheet food in a refrigerated state (a chilled filling-wrapped dough sheet food).

[0014] The skin constituting the filling-wrapped dough sheet food of the present invention is one in which a joined portion of the skin is formed (in other wordsr one having a joined portion of the skin). In the present invention, the "joined portion of the skin" means a portion formed by portions of the skin overlapping and being joined together. In gyoza and the like, which are a type of filling-wrapped dough sheet food, the joined portion of the skin is also generally referred to as an "ear" or an "ear portion". In one aspect, the joined portion of the skin may be formed by joining two different portions (such as end portions) of one skin, or may be formed by joining two or more skins. In one aspect, the joined portion of the skin may be formed around the filling (preferably, on the outer periphery of or near an end portion of the skin wrapping the filling) in order to prevent the filling covered with the skin from protruding or spilling out to the outside. The joined portion of the skin may generally have pleats (that is, overlapping portions formed by folding a part of the skin). The presence or absence of pleats at the joined portion of the skin in the present invention is not specified, and it may have or may not have pleats.

[0015] In the filling-wrapped dough sheet food of the present invention, the dielectric loss tangent of the skin at an applied frequency of 2.45 GHz is within a specific range, as one of the characteristics. By the dielectric loss tangent being within the specific range, excessive heating of the skin when subjected to microwave heating may be suppressed, and drying and hardening of the joined portion and other portions of the skin may be alleviated. In the present specification, the dielectric loss tangent of the skin of the filling-wrapped dough sheet food at an applied frequency of 2.45 GHz is at times simply referred to as the "dielectric loss tangent of the skin" for convenience of explanation.

[0016] In the present invention, the dielectric loss tangent of the skin may be calculated according to the following formula, from the permittivity and dielectric loss measured at an applied frequency of 2.45 GHz by a coaxial probe method. Dielectric loss tangent (tan 5) = dielectric loss (e") / permittivity (e1) The permittivity and dielectric loss may be measured using a cut piece of the skin of a filling-wrapped dough sheet food as a sample. Specifically, a sample for measuring the permittivity and dielectric loss (a cut piece of the skin of the filling-wrapped dough sheet food) may be prepared by allowing the filling-wrapped dough sheet food to stand at room temperature until its core temperature reaches 25°C and then cutting out a part of the skin with scissors or the like. A measurement system (instruments and the like) for the permittivity and dielectric loss may be constituted by a vector network analyzer, a high-temperature probe, a cable, a computer, analysis software, and the like. Specifically, "Agilent E5071C ENA Network Analyzer" manufactured by Agilent Technologies Japan, Ltd. may be used as the vector network analyzer. The analysis software accompanying the vector network analyzer may be used. The real part and imaginary part of the complex permittivity of the skin, which can be read using the above-mentioned measurement system, represent the permittivity and dielectric loss, respectively.

[0017] The dielectric loss tangent of the skin of the fillingwrapped dough sheet food of the present invention (the dielectric loss tangent at an applied frequency of 2.45 GHz) is preferably 0.4 or more, more preferably 0.43 or more, particularly preferably 0.45 or more. The dielectric loss tangent of the skin of the filling-wrapped dough sheet food of the present invention (the dielectric loss tangent at an applied frequency of 2.45 GHz) is preferably 0.7 or less, more preferably 0.65 or less, and particularly preferably 0.6 or less .

[0018] In the present invention, a method for adjusting the dielectric loss tangent of the skin of the filling-wrapped dough sheet food is not particularly limited, and the dielectric loss tangent may be adjusted by a method known per se or a method analogous thereto. It may be adjusted, for example, by changing the blending proportions of materials used as ingredients of the skin (specifically, by changing the blending proportions of materials having different degrees of polarity), or the like.

[0019] One of the characteristics of the filling-wrapped dough sheet food of the present invention is that the stress measured by compressing the joined portion of the skin by 20 mm at a compression speed of 1 mm / sec with a spherical plunger having a diameter of 5 mm, using a texture analyzer at 25°C, is within a specific range. With the stress within the specific range, when the dielectric loss tangent of the skin is within the specific range, the filling-wrapped dough sheet food of the present invention may have a good texture at the joined portion of the skin, and the occurrence of the skin remaining in the mouth may also be suppressed, even when subjected to microwave heating before eating. In the present specification, the stress measured by compressing the joined portion of the skin of the fillingwrapped dough sheet food by 20 mm at a compression speed of 1 mm / sec with a spherical plunger having a diameter of 5 mm, using a texture analyzer at 25°C, is at times simply referred to as the "stress at the joined portion of the skin" for convenience of explanation.

[0020] In the present invention, the texture analyzer used for measuring the stress at the joined portion of the skin is specifically "Texture Analyzer TA.XT plusC" manufactured by Stable Micro Systems. A filling-wrapped dough sheet food allowed to stand at room temperature until its core temperature reaches 25°C may be used as a measurement sample. The maximum value of the stress (maximum stress) measured when the joined portion of the skin of the sample is compressed with a spherical plunger having a diameter of 5 mm is regarded as the stress at the joined portion of the skin. The compression speed when the joined portion of the skin is compressed with the plunger is set to 1 mm / sec, and the compression distance is set to 20 mm.

[0021] The settings of the texture analyzer when measuring the stress at the joined portion of the skin of the filling-wrapped dough sheet food are specifically as follows. [Texture analyzer settings] •Test Mode: Compression • Speed Pre Speed: 5 mm / sec Test Speed: 1 mm / sec Post Speed: 5 mm / sec •Target Mode: Distance •Distance: 20 mm

[0022] As described above, the filling-wrapped dough sheet food of the present invention may have pleats at the joined portion of the skin, and, in such a case, the stress at the joined portion of the skin is measured with respect to an overlapping portion of the skin other than the pleats. When the stress at the joined portion of the skin of the filling-wrapped dough sheet food is measured, the filling of the filling-wrapped dough sheet food may be removed in advance.

[0023] The stress at the joined portion of the skin of the filling-wrapped dough sheet food of the present invention is preferably 50 gf or more, more preferably 70 gf or more, further preferably 80 gf or more, particularly preferably 90 gf or more. The stress at the joined portion of the skin of the filling-wrapped dough sheet food of the present invention is preferably 250 gf or less, more preferably 220 gf or less, further preferably 200 gf or less, particularly preferably 180 gf or less.

[0024] In the present invention, the stress at the joined portion of the skin of the filling-wrapped dough sheet food may be adjusted, for example, by the following methods and the like. However, the method for adjusting the stress at the joined portion of the skin is not limited thereto, and, in the present invention, the stress at the joined portion of the skin may be adjusted by a method known per se or a method analogous thereto. [Methods for adjusting stress at joined portion of skin of filling-wrapped dough sheet food] When producing the skin of the filling-wrapped dough sheet food, the blending proportions of materials used as ingredients of the skin are changed. When producing the skin of the filling-wrapped dough sheet food, the thickness of the skin is varied. When the filling-wrapped dough sheet food is, in one aspect, one that has been subjected to heat treatment (that is, a heated filling-wrapped dough sheet food), water is applied or sprayed onto the skin of the filling-wrapped dough sheet food during the heat treatment. When the filling-wrapped dough sheet food is, in one aspect, one that has been subjected to heat treatment (that is, a heated filling-wrapped dough sheet food), the type of heat treatment to be applied to the filling-wrapped dough sheet food and the heating conditions are changed. The stress at the joined portion of the skin of the filling-wrapped dough sheet food may be adjusted by appropriately combining the above-mentioned methods and a method known per se or a method analogous thereto.

[0025] The method for producing the skin of the filling-wrapped dough sheet food of the present invention is not particularly limited as long as the above-described dielectric loss tangent of the skin and stress at the joined portion of the skin are each within the specific ranges, and the skin may be produced by a general method using general ingredients for the skin of a filling-wrapped dough sheet food. The method for producing the skin of the filling-wrapped dough sheet food of the present invention may include, as necessary, a step for adjusting the dielectric loss tangent of the skin and / or the stress at the joined portion of the skin.

[0026] Specific examples of the ingredients of the skin of the filling-wrapped dough sheet food of the present invention include, but are not limited to, water, grain flour (wheat flour, rice flour, and grain flour other than these), starches (raw starch and modified starch such as starch sodium octenyl succinate), oil or fat (plant-derived edible oil or fat and animal-derived edible oil or fat), salt, sugars, eggs (e.g., liquid egg, egg yolk powder, egg white powder, whole egg powder, and the like) , skimmed milk powder, dietary fiber, gluten, amino acids, vitamins, minerals, extracts, emulsifiers, preservatives, antioxidants, pH adjusters, seasonings, spices, flavorings, colorants, and the like. These ingredients may be used alone, or two or more thereof may be used in combination.

[0027] Starch sodium octenyl succinate may be used as an ingredient of the skin of the filling-wrapped dough sheet food of the present invention. That is, in one aspect, the skin of the filling-wrapped dough sheet food of the present invention may contain starch sodium octenyl succinate. Here, starch sodium octenyl succinate means starch esterified with octenyl succinic anhydride. The starch sodium octenyl succinate that may be used in the present invention may be produced by a method known per se or a method analogous thereto. The starch (raw-material starch) that may be used for producing the starch sodium octenyl succinate is not particularly limited, and examples thereof include wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, and the like. The starch sodium octenyl succinate may be starch that has been subjected to a processing treatment (physical treatment, chemical treatment, enzymatic treatment, or the like) other than an octenyl succinylation treatment, as long as the purpose of the present invention is not impaired.

[0028] Grain flour other than wheat flour and rice flour may be used as an ingredient of the skin of the filling-wrapped dough sheet food of the present invention. That is, in one aspect, the skin of the filling-wrapped dough sheet food of the present invention may contain grain flour other than wheat flour and rice flour. In the present invention, the term "grain flour" means a food material obtained by milling grain. Specific examples of grain flour other than wheat flour and rice flour include, but are not limited to, corn flour, barley flour, rye flour, soybean flour, adzuki bean flour, pea flour, almond flour, acorn flour, tapioca flour, potato flour, and the like. One of these grain flours may be used alone, or two or more thereof may be used in combination. The grain flour other than wheat flour and rice flour that may be contained in the skin of the filling-wrapped dough sheet food of the present invention preferably contains at least one selected from the group consisting of corn flour and almond flour, or is at least one selected from the group consisting of corn flour and almond flour. When the skin of the filling-wrapped dough sheet food of the present invention contains, in one aspect, grain flour other than wheat flour and rice flour, the skin may further contain wheat flour and / or rice flour in addition to the grain flour other than wheat flour and rice flour. The grain flour (wheat flour, rice flour, and grain flour other than these) used as an ingredient of the skin of the filling-wrapped dough sheet food of the present invention may have been subjected to a processing treatment (for example, a pregelatinization treatment or the like), as long as the purpose of the present invention is not impaired.

[0029] In one aspect, the skin of the filling-wrapped dough sheet food of the present invention may contain (A) starch sodium octenyl succinate and / or (B) grain flour other than wheat flour and rice flour. In the present specification, "starch sodium octenyl succinate" and "grain flour other than wheat flour and rice flour" may be simply referred to as "(A)" and "(B)", respectively, for convenience of explanation.

[0030] When the skin of the filling-wrapped dough sheet food of the present invention contains (A) (that is, starch sodium octenyl succinate), from the viewpoints of effectively improving the texture at the joined portion of the skin and effectively suppressing the occurrence of the skin remaining in the mouth, the content of (A) is preferably 1% by weight or more, more preferably 2% by weight or more, particularly preferably 2.5% by weight or more, relative to the total amount of the ingredients of the skin. In this case, from the viewpoints of effectively improving the texture at the joined portion of the skin and effectively suppressing the occurrence of the skin remaining in the mouth, the content of (A) is preferably 30% by weight or less, more preferably 28% by weight or less, particularly preferably 26% by weight or less, relative to the total amount of the ingredients of the skin.

[0031] When the skin of the filling-wrapped dough sheet food of the present invention contains (B) (that is, grain flour other than wheat flour and rice flour), from the viewpoints of effectively improving the texture at the joined portion of the skin and effectively suppressing the occurrence of the skin remaining in the mouth, the content of (B) is preferably 1% by weight or more, more preferably 3% by weight or more, particularly preferably 5% by weight or more, relative to the total amount of the ingredients of the skin. In this case, from the viewpoints of effectively improving the texture at the joined portion of the skin and effectively suppressing the occurrence of the skin remaining in the mouth, the content of (B) is preferably 30% by weight or less, more preferably 20% by weight or less, particularly preferably 15% by weight or less, relative to the total amount of the ingredients of the skin.

[0032] In one aspect, the skin of the filling-wrapped dough sheet food of the present invention may contain (C) oil or fat. In the present invention, the "oil or fat" means a substance containing acylglycerols (triglycerides, diglycerides, monoglycerides, and the like) as main components. A substance having fluidity at room temperature is generally sometimes referred to as an "oil," and a substance not having fluidity is generally sometimes referred to as a "fat", and "oil or fat" is a concept encompassing both. The oil or fat contained in the skin of the filling-wrapped dough sheet food of the present invention is not particularly limited as long as it is edible (that is, edible oil or fat), and examples thereof include plant-derived edible oils and fats, such as rapeseed oil (including canola oil) , corn oil, soybean oil, sesame oil, rice oil, bran oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, olive oil, grapeseed oil, and medium-chain fatty acid oil, animal-derived edible oils and fats, such as pork fat (lard), beef fat, chicken oil, sheep fat, horse fat, fish oil, and whale oil, and the like. An interesterified oil obtained by interesterifying the above-described oil or fat, a hydrogenated oil obtained by hydrogenating the above-described oil or fat, and the like may also be used. The above-described oil or fat may be refined oil or fat (e.g., salad oil or the like). These oils and fats may be used alone, or two or more thereof may be used in combination. In the present specification, "oil or fat" may be simply referred to as "(C)" for convenience of explanation.

[0033] When the skin of the filling-wrapped dough sheet food of the present invention contains (C) (that is, oil or fat), from the viewpoints of effectively improving the texture at the joined portion of the skin and effectively suppressing the occurrence of the skin remaining in the mouth, the content of (C) is preferably 3% by weight or more, more preferably 4% by weight or more, particularly preferably 5% by weight or more, relative to the total amount of the ingredients of the skin. In this case, from the viewpoints of effectively improving the texture at the joined portion of the skin and effectively suppressing the occurrence of the skin remaining in the mouth, the content of (C) is preferably 20% by weight or less, more preferably 18% by weight or less, particularly preferably 15% by weight or less, relative to the total amount of the ingredients of the skin.

[0034] Water is generally used as an ingredient of the skin of the filling-wrapped dough sheet food of the present invention. Examples of water that may be used as an ingredient of the wrapping skin include, but are not limited to, purified water such as distilled water and ion-exchanged water, tap water, alkaline electrolyzed water, and the like, and water suitable for use in food production may be used. The proportion of water in the total amount of the ingredients of the skin of the filling-wrapped dough sheet food of the present invention is generally 15 to 35% by weight, preferably 20 to 30% by weight.

[0035] The skin of the filling-wrapped, dough sheet food of the present invention may be produced, but not limited to, for example, by the procedures of the following (1) to (3) and the like and may be produced by a procedure known per se or a procedure analogous thereto. (1) The ingredients of the skin are kneaded to obtain dough. (2) The dough obtained in (1) above is rolled using a rolling machine (e.g., roll-type noodle-making machine or the like) or the like to obtain a dough sheet. The thickness of the dough sheet may be appropriately set according to the type and size of the filling-wrapped dough sheet food, and is generally 0.1 to 5 mm, preferably 0.2 to 2 mm, more preferably 0.3 to 1.5 mm. (3) The dough sheet obtained in (2) above is cut into a desired shape (e.g., circular shape, elliptical shape, semicircular shape, polygonal shape, or the like), or is punched out using a cutting die or the like having a desired shape.

[0036] The filling (filling material) of the filling-wrapped dough sheet food of the present invention may be produced by a general method using general ingredients for a filling of a filling-wrapped dough sheet food. Specific examples of the ingredients of the filling of the filling-wrapped dough sheet food of the present invention include, but are not limited to, meats (e.g., chicken, pork, beef, and the like), seafood (e.g., shrimp, crab, and the like), vegetables (e.g., cabbage, onion, Chinese cabbage, Chinese chives, garlic, shiitake mushroom, and the like), edible oil or fat (plant-derived oil or fat and animal-derived oil or fat), salt, sugars, amino acids, vitamins, minerals, extracts, preservatives, antioxidants, pH adjusters, seasonings, spices, flavorings, and the like. These ingredients may be used alone, or two or more thereof may be used in combination. The food ingredients to be the filling of the filling-wrapped dough sheet food of the present invention may be produced, for example, by cutting the ingredients into small pieces as necessary and then mixing them, but are not limited to this production method, and may be produced by a method known per se or a method analogous thereto. The food ingredients to be the filling of the filling-wrapped dough sheet food of the present invention may be cooked by heating as necessary before being wrapped with the skin.

[0037] The filling-wrapped dough sheet food of the present invention may be produced by a method known per se according to the type thereof or the like, or a method analogous thereto, and the method for producing the filling-wrapped dough sheet food of the present invention generally includes wrapping (covering) food ingredients to be the filling with a skin. In the present invention, the manner of wrapping (covering method) when wrapping (covering) the food ingredients to be the filling with the skin is not particularly limited except that a joined portion of the skin is formed, and may be performed by a method known per se according to the type or the like of the fillingwrapped dough sheet food, or a method analogous thereto. Taking gyoza, which is a type of filling-wrapped dough sheet food, as an example, after the food ingredients to be the filling are placed as one mass at the central portion of one surface of a circular or elliptical skin, the skin is folded back so as to sandwich the food ingredients, and then mutually opposing portions of the skin around the food ingredients to be the filling are pressure-bonded to form a joined portion of the skin, whereby the food ingredients to be the filling may be wrapped with the skin (that is, raw gyoza is obtained). However, the manner of wrapping is not limited thereto.

[0038] Gyoza, which is a type of filling-wrapped dough sheet food, is described in detail by taking semicircular gyoza, which is one typical shape, as an example (however, the gyoza is merely an example, and the present invention is not limited thereby in any way). As illustrated in Fig. 1, semicircular gyoza 100 has a joined portion 101 of the skin and a bottom surface 102. Figs. 1(b) and 1(c) schematically show, in simple shapes, the shape of the semicircular gyoza when viewed from the side and cross-sectional shape, respectively. Figs. 1(a) to 1(c) are conceptual drawings, and the size, shape, scale, and the like of the gyoza may differ from the actual ones.

[0039] In one aspect, a food material may adhere to a part or all of the surface (the outer surface of the skin) of the filling-wrapped dough sheet food of the present invention. That is, in one aspect, the method for producing the fillingwrapped dough sheet food of the present invention may include causing a food material to adhere to a part or all of the surface of the filling-wrapped dough sheet food. The food material that may be caused to adhere to the surface of the filling-wrapped dough sheet food of the present invention is not particularly limited as long as the purpose of the present invention is not impaired. Taking gyoza, which is a type of filling-wrapped dough sheet food, as an example, examples of the food material that may be caused to adhere to the surface (the bottom surface or the like) of the gyoza include batter liquid, a wing (burr)-forming agent, a browning-forming agent, and the like.

[0040] In one aspect, the filling-wrapped dough sheet food of the present invention may be one that has been subjected to heat treatment (a heated filling-wrapped dough sheet food). In this case, the method for producing the filling-wrapped dough sheet food of the present invention may include, in addition to wrapping the food ingredients to be the filling with the skin, subjecting the thus-obtained unheated filling-wrapped dough sheet food (raw filling-wrapped dough sheet food) to heat treatment.

[0041] The type of heat treatment that may be applied to the filling-wrapped dough sheet food in order to obtain a heated filling-wrapped dough sheet food is not particularly limited as long as it is one that may generally be applied to a fillingwrapped dough sheet food. Examples thereof include contact heating, wet heating (e.g., boiling heating, steaming heating, and the like), deep-frying heating, hot-air heating, infrared heating, microwave heating, and the like. Among these, the heat treatment that may be applied to the filling-wrapped dough sheet food in order to obtain a heated filling-wrapped dough sheet food preferably includes contact heating. In the present invention, the "contact heating" means a treatment of heating a filling-wrapped dough sheet food by bringing the fillingwrapped dough sheet food into contact with a cooking device (e.g., frying pan, iron plate, hot plate, gyoza cooking machine, or the like). The filling-wrapped dough sheet food and the cooking device may be in contact with each other via a food material (e.g., batter or the like) that may be caused to adhere to the surface of the filling-wrapped dough sheet food.

[0042] The heating conditions (heating temperature and heating time) of the heat treatment that may be applied to the fillingwrapped dough sheet food in order to obtain a heated fillingwrapped dough sheet food may be appropriately set according to the type of heating method or the like and are not particularly limited. For example, the heating temperature for contact heating is generally 180 to 280°C (preferably 200 to 250°C), and the heating time is generally 0.5 to 15 min (preferably 1 to 10 min).

[0043] When the filling-wrapped dough sheet food of the present invention is a heated filling-wrapped dough sheet food, the heat treatment applied to the filling-wrapped dough sheet food in the method for producing the same may, in one aspect, include contact heating. In other words, the filling-wrapped dough sheet food of the present invention (heated fillingwrapped dough sheet food) may, in one aspect, be a cooked filling-wrapped dough sheet food. In the present invention, the "cooked filling-wrapped dough sheet food" means a heated filling-wrapped dough sheet food obtained by subjecting a filling-wrapped dough sheet food to at least contact heating, and is a concept encompassing not only "a heated fillingwrapped dough sheet food obtained by subjecting a fillingwrapped dough sheet food only to contact heating" but also "a heated filling-wrapped dough sheet food obtained by subjecting a filling-wrapped dough sheet food to contact heating and another heat treatment (e.g., wet heating or the like)".

[0044] When the heat treatment applied to the filling-wrapped dough sheet food in order to obtain a cooked filling-wrapped dough sheet food includes, in addition to contact heating, another heat treatment (e.g., wet heating or the like), the order in which these heat treatments are applied to the filling-wrapped dough sheet food is not particularly limited. Taking as an example a case in which steaming heating is applied to the filling-wrapped dough sheet food in addition to contact heating, the filling-wrapped dough sheet food may first be subjected to steaming heating and then to contact heating, or contact heating and steaming heating may be simultaneously applied to the filling-wrapped dough sheet food, as in so-called "steam-cooking."

[0045] In one aspect, the filling-wrapped dough sheet food of the present invention may be one that has been subjected to freezing treatment. That is, the filling-wrapped dough sheet food of the present invention may be frozen. In the present invention, a filling-wrapped dough sheet food that has been subjected to freezing treatment and is frozen may be referred to as a "frozen filling-wrapped dough sheet food". In one aspect, the frozen filling-wrapped dough sheet food may be one obtained by subjecting an unheated filling-wrapped dough sheet food (raw filling-wrapped dough sheet food) to freezing treatment, or may be one obtained by subjecting a heated filling-wrapped dough sheet food (e.g., cooked filling-wrapped dough sheet food or the like) to freezing treatment. In other words, the "frozen filling-wrapped dough sheet food" in the present invention is a generic term for a raw filling-wrapped dough sheet food in a frozen state (frozen raw filling-wrapped dough sheet food) and a heated filling-wrapped dough sheet food in a frozen state (frozen heated filling-wrapped dough sheet food), and means both or either one thereof unless otherwise specified.

[0046] When, in one aspect, the filling-wrapped dough sheet food of the present invention is one that has been subjected to freezing treatment and is frozen (frozen filling-wrapped dough sheet food), the method of freezing treatment is not particularly limited as long as the filling-wrapped dough sheet food can be frozen, and the freezing treatment may be performed by a method known per se or a method analogous thereto.

[0047] When, in one aspect, the filling-wrapped dough sheet food of the present invention is frozen (frozen filling-wrapped dough sheet food), the permittivity and dielectric loss for calculating the dielectric loss tangent of the skin of the filling-wrapped dough sheet food may be measured using, as a sample, a cut piece of the skin of the thawed filling-wrapped dough sheet food after allowing the frozen filling-wrapped dough sheet food to stand at room temperature until its core temperature reaches 25°C to thaw the filling-wrapped dough sheet food. Alternatively, a sample for measuring the permittivity and dielectric loss (a cut piece of the skin of the filling-wrapped dough sheet food) may be prepared by cutting out a part of the skin of the filling-wrapped dough sheet food before the filling-wrapped dough sheet food is subjected to freezing treatment, using scissors or the like, and allowing the cut-out part to stand at room temperature until it reaches 25°C. Therefore, when the filling-wrapped dough sheet food is frozen, if the frozen filling-wrapped dough sheet food is allowed to stand at room temperature until its core temperature reaches 25°C to be thawed, the permittivity and dielectric loss are then measured at an applied frequency of 2.45 GHz using a cut piece of the skin of the thawed filling-wrapped dough sheet food as a sample, and the dielectric loss tangent calculated from the permittivity and dielectric loss is within the specific range, the frozen filling-wrapped dough sheet food can be said to have a dielectric loss tangent of the skin within the specific range. When the filling-wrapped dough sheet food is frozen, if the permittivity and dielectric loss are measured at an applied frequency of 2.45 GHz using, as a sample, a cut piece of the skin of the filling-wrapped dough sheet food before the filling-wrapped dough sheet food is subjected to freezing treatment, and the dielectric loss tangent calculated from the permittivity and dielectric loss is within the specific range, the frozen filling-wrapped dough sheet food can also be said to have a dielectric loss tangent of the skin within the specific range.

[0048] When, in one aspect, the filling-wrapped dough sheet food of the present invention is frozen (frozen filling-wrapped dough sheet food), the stress at the joined portion of the skin of the filling-wrapped dough sheet food may be measured as described above using a texture analyzer after allowing the frozen filling-wrapped dough sheet food to stand at room temperature until its core temperature reaches 25°C to thaw the filling-wrapped dough sheet food. Therefore, when the filling-wrapped dough sheet food is frozen, if the stress at the joined portion of the skin measured using a texture analyzer after allowing the frozen filling-wrapped dough sheet food to stand at room temperature until its core temperature reaches 25°C is within the specific range, the frozen filling-wrapped dough sheet food can be said to have a stress at the joined portion of the skin within the specific range.

[0049] The filling-wrapped dough sheet food of the present invention is suitably used as a filling-wrapped dough sheet food for microwave heating. In the present invention, the filling-wrapped dough sheet food "for microwave heating" means a filling-wrapped dough sheet food that is heated using a microwave oven before being eaten (preferably, immediately before being eaten). In other words, it means a fillingwrapped dough sheet food that may be eaten in a state heated using a microwave oven.

[0050] In the present invention, the "microwave heating" means heat treatment performed using a microwave oven, and, more specifically, is heat treatment in which an object to be heated (a filling-wrapped dough sheet food) is irradiated with microwaves and heated. In the present invention, various conditions of microwave heating (e.g., microwave output, heating time, and the like) may be appropriately set according to the type, amount, size, state, and the like of the object to be heated (the filling-wrapped dough sheet food), and are not particularly limited. The microwave output (rated high-freguency output according to the measurement method specified in Japanese Industrial Standard C9250 (Microwave Ovens)) is generally 100 to 3,000 W, preferably 300 to 1,500 W, and more preferably 400 to 700 W. The heating time (microwave irradiation time) may be appropriately adjusted according to the microwave output and the type, amount, size, state, and the like of the object to be heated (the filling-wrapped dough sheet food). Taking as an example a case in which five filling-wrapped dough sheet foods are heated at 600 W, the heating time is generally 0.5 to 3 min, and preferably 1 to 2 min.

[0051] In the present invention, the filling-wrapped dough sheet food for microwave heating is one in which the dielectric loss tangent of the skin and the stress at the joined portion of the skin are each within the specific ranges before the fillingwrapped dough sheet food is heated using a microwave oven. In one aspect, the filling-wrapped dough sheet food of the present invention may be a heated filling-wrapped dough sheet food for microwave heating (e.g., cooked filling-wrapped dough sheet food for microwave heating or the like), and, in this case, the heated filling-wrapped dough sheet food (e.g., cooked fillingwrapped dough sheet food or the like) before being heated using a microwave oven has a dielectric loss tangent of the skin and a stress at the joined portion of the skin within the specific ranges. In one aspect, the filling-wrapped dough sheet food of the present invention may also be a frozen filling-wrapped dough sheet food for microwave heating, and, in this case, the frozen filling-wrapped dough sheet food before being heated using a microwave oven has a dielectric loss tangent of the skin and a stress at the joined portion of the skin within the specific ranges.

[0052] In one aspect, the filling-wrapped dough sheet food of the present invention may be a heated filling-wrapped dough sheet food for microwave heating or a frozen heated fillingwrapped dough sheet food for microwave heating. In this case, the heat treatment applied to the filling-wrapped dough sheet food in order to obtain the heated filling-wrapped dough sheet food may be, for example, contact heating, wet heating (e.g., boiling heating, steaming heating, or the like), deep-frying heating, hot-air heating, infrared heating, microwave heating, or the like. That is, the heated filling-wrapped dough sheet food for microwave heating encompasses, for example, a cooked filling-wrapped dough sheet food for microwave heating or the like, and the frozen heated filling-wrapped dough sheet food for microwave heating encompasses, for example, a frozen cooked filling-wrapped dough sheet food for microwave heating or the like.

[0053] The filling-wrapped dough sheet food of the present invention may have a good texture at the joined portion of the skin even when subjected to microwave heating before eating. In the present invention, the texture at the joined portion of the skin of the filling-wrapped dough sheet food may be evaluated, for example, by sensory evaluation by an expert panel or the like. The texture at the joined portion of the skin of the filling-wrapped dough sheet food may be judged as good when it has an appropriate degree of softness. On the other hand, the texture at the joined portion of the skin of the filling-wrapped dough sheet food tends to become less preferable as it becomes harder. The texture at the joined portion of the skin of the filling-wrapped dough sheet food may also be judged as good when it has a supple elastic sensation. On the other hand, the texture at the joined portion of the skin of the filling-wrapped dough sheet food tends to be perceived as undesirable when it lacks a supple elastic sensation or when no supple elastic sensation is perceived.

[0054] The filling-wrapped dough sheet food of the present invention may suppress the occurrence of the skin remaining in the mouth even when subjected to microwave heating before eating. In the present invention, the "skin remaining in the mouth" in the filling-wrapped dough sheet food means a sensation that, when the skin and other portions (the filling and the like) of the filling-wrapped dough sheet food are placed together in the oral cavity and chewed without being separated from each other, the skin is not readily cut by the teeth, and the skin remains in the oral cavity even after the filling and the like have disappeared from the oral cavity. The presence or absence and the degree of occurrence of the skin remaining in the mouth in the filling-wrapped dough sheet food may be evaluated, for example, by sensory evaluation by an expert panel or the like.

[0055] The present invention also provides a method for improving the texture at a joined portion of a skin of a filling-wrapped dough sheet food for microwave heating (at times referred to as the "improvement method of the present invention" in the present specification). The present invention also provides a method for suppressing the skin remaining in the mouth in a filling-wrapped dough sheet food for microwave heating (at times referred to as the "suppression method of the present invention" in the present specification). The improvement method and suppression method of the present invention are described below. In the present specification, the improvement method and the suppression method of the present invention are at times collectively referred to as the "method of the present invention".

[0056] The filling-wrapped dough sheet food to which the method of the present invention may be applied may be a raw fillingwrapped dough sheet food, or may be a heated filling-wrapped dough sheet food (e.g., cooked filling-wrapped dough sheet food or the like) . The filling-wrapped dough sheet food to which the method of the present invention may be applied may also be one that has been subjected to freezing treatment and is frozen (frozen filling-wrapped dough sheet food). That is, the improvement method of the present invention may be a method for improving the texture at a joined portion of a skin of a raw filling-wrapped dough sheet food for microwave heating; a method for improving the texture at a joined portion of a skin of a heated filling-wrapped dough sheet food for microwave heating (e.g., cooked filling-wrapped dough sheet food or the like); a method for improving the texture at a joined portion of a skin of a frozen raw filling-wrapped dough sheet food for microwave heating; a method for improving the texture at a joined portion of a skin of a frozen heated filling-wrapped dough sheet food for microwave heating (e.g., frozen cooked filling-wrapped dough sheet food or the like); or the like. The suppression method of the present invention may also be a method for suppressing the skin remaining in the mouth in a raw filling-wrapped dough sheet food for microwave heating; a method for suppressing the skin remaining in the mouth in a heated filling-wrapped dough sheet food for microwave heating (e.g., cooked filling-wrapped dough sheet food or the like); a method for suppressing the skin remaining in the mouth in a frozen raw filling-wrapped dough sheet food for microwave heating; a method for suppressing the skin remaining in the mouth in a frozen heated filling-wrapped dough sheet food for microwave heating (e.g., frozen cooked filling-wrapped dough sheet food or the like); or the like.

[0057] The method for producing the filling-wrapped dough sheet food to which the method of the present invention may be applied is not particularly limited, and, for example, the filling-wrapped dough sheet food may be produced by a production method similar to that of the aforementioned filling-wrapped dough sheet food of the present invention using ingredients similar to those of the aforementioned fillingwrapped dough sheet food of the present invention.

[0058] The method of the present invention includes adjusting the dielectric loss tangent of the skin of the filling-wrapped dough sheet food. Specifically, the dielectric loss tangent of the skin may be adjusted so as to be within the same specific range as that for the dielectric loss tangent of the skin of the above-described filling-wrapped dough sheet food of the present invention. The dielectric loss tangent of the skin may be measured in a manner similar to the method for measuring the dielectric loss tangent of the skin of the above-described filling-wrapped dough sheet food of the present invention.

[0059] In the method of the present invention, the dielectric loss tangent of the skin of the filling-wrapped dough sheet food may be adjusted in a manner similar to the method for adjusting the dielectric loss tangent of the skin of the abovedescribed filling-wrapped dough sheet food of the present invention.

[0060] The method of the present invention includes adjusting the stress at the joined portion of the skin of the fillingwrapped dough sheet food. Specifically, the stress at the joined portion of the skin may be adjusted so as to be within the same specific range as that for the stress at the joined portion of the skin of the above-described filling-wrapped dough sheet food of the present invention. The stress at the joined portion of the skin may be measured in a manner similar to the method for measuring the stress at the joined portion of the' skin of the above-described filling-wrapped dough sheet food of the present invention.

[0061] ' In the method of the present invention, the stress at the joined portion of the skin of the filling-wrapped dough sheet food may be adjusted in a manner similar to the method for adjusting the stress at the joined portion of the skin of the above-described filling-wrapped dough sheet food of the present invention.

[0062] The method of the present invention may include another step in addition to the step of adjusting the dielectric loss tangent of the skin and the step of adjusting the stress at the joined portion of the skin. The step other than the step of adjusting the dielectric loss tangent of the skin and the step of adjusting the stress at the joined portion of the skin is not particularly limited as long as the purpose of the present invention is not impaired. For example, the method of the present invention may include subjecting the filling-wrapped dough sheet food to freezing treatment after adjustment of the dielectric loss tangent of the skin and the stress at the joined portion of the skin.

[0063] According to the method of the present invention, the texture at the joined portion of the skin of a filling-wrapped dough sheet food for microwave heating may be improved, and the filling-wrapped dough sheet food may have a good texture at the joined portion of the skin even when subjected to microwave heating before eating. According to the method of the present invention, the occurrence of the skin remaining in the mouth in a filling-wrapped dough sheet food for microwave heating may also be suppressed even when the filling-wrapped dough sheet food is subjected to microwave heating before eating.

[0064] The present invention is more specifically explained in the following by referring to Examples. The present invention is not limited in any way by them. Unless particularly indicated, all the raw materials used in the following Examples are commercially available for food products . [Example]

[0065] [Experimental Example 1] <Production of frozen cooked gyoza of Example 1> Frozen cooked gyoza (frozen product obtained by freezing cooked gyoza) was produced according to the procedures of the following (1) to (7) (hereinafter also referred to as the "frozen cooked gyoza of Example 1").

[0066] (1) Production of gyoza skin Dough produced by kneading wheat flour, oil or fat, starch sodium octenyl succinate, and water at the blending proportions shown in Table 1 below was rolled to a thickness of about 0.7 mm using a roll-type noodle-making machine, thereby producing a dough sheet. Subsequently, the dough sheet was cut into an elliptical shape (major axis: 90 mm; minor axis: 80 mm), thereby producing a skin for gyoza (weight per skin: 5 g).

[0067] (2) Production of food ingredients to be gyoza filling Ground meat, finely chopped vegetables, seasonings, and the like were kneaded to produce food ingredients to be a gyoza filling.

[0068] (3) Production of raw gyoza The food ingredients produced in (2) above (food ingredients to be the filling) (12 g) were wrapped with the skin produced in (1) above, thereby producing semicircular raw gyoza having a joined portion (ear) of the skin formed around the filling (that is, raw gyoza comprising a skin in which a joined portion of the skin was formed) . When the food ingredients to be the filling were wrapped with the skin, pleats were formed at the joined portion of the skin.

[0069] (4) Preparation of batter liquid After sugar, an amino acid, starch, and a starch decomposition product were dissolved in water, oil or fat with an emulsifier and a thickener dispersed therein was mixed therewith, thereby preparing a batter liquid.

[0070] (5) Adhesion of batter liquid The batter liquid prepared in (4) above was pooled in a container, and the raw gyoza produced in (3) above was passed through the batter liquid, thereby causing about 1 g of the batter liquid to adhere to a surface to be the cooking surface (bottom surface) of the raw gyoza.

[0071] (6) Heat treatment of raw gyoza (production of cooked gyoza) The raw gyoza to which the batter liquid had been adhered in (5) above was subjected sequentially to steaming heating and contact heating, thereby producing cooked gyoza. The steaming heating was performed for 6 min using a gas stove and a steamer. The contact heating was performed at 230°C for 4 min using a hot plate.

[0072] (7) Freezing treatment of cooked gyoza (production of frozen cooked gyoza) After the cooked gyoza produced in (6) above (that is, cooked gyoza comprising a skin in which a joined portion of the skin was formed) was placed in a tray (number of gyoza per tray: 5), rapid freezing was performed at -35°C, thereby obtaining frozen cooked gyoza.

[0073] <Production of frozen cooked gyoza of Examples 2 to 4> Frozen cooked gyoza was produced according to the same procedures as in Example 1, except that, in production procedure (1) of Example 1, dough was produced by changing the blending proportions of wheat flour, oil or fat, starch sodium octenyl succinate, and water to the respective proportions shown in Table 1 below (hereinafter also referred to as the "frozen cooked gyoza of Example 2" to the "frozen cooked gyoza of Example 4", respectively).

[0074] <Production of frozen cooked gyoza of Comparative Example 1> Frozen cooked gyoza was produced according to the same procedures as in Example 1, except that, in production procedure (1) of Example 1, dough was produced by kneading wheat flour, oil or fat, water, and salt at the blending proportions shown in Table 1 below (hereinafter also referred to as the "frozen cooked gyoza of Comparative Example 1").

[0075] <Production of frozen cooked gyoza of Comparative Example 2> Frozen cooked gyoza was produced according to the same procedures as in Example 1, except that, in production procedure (1) of Example 1, dough was produced by kneading wheat flour, starch sodium octenyl succinate, and water at the blending proportions shown in Table 1 below (hereinafter also referred to as the "frozen cooked gyoza of Comparative Example 2") .

[0076] <Production of frozen cooked gyoza of Comparative Example 3> Frozen cooked gyoza was produced according to the same procedures as in Example 1, except that, in production procedure (1) of Example 1, dough was produced by kneading wheat flour, oil or fat, water, salt, and an emulsifier at the blending proportions shown in Table 1 below (hereinafter also referred to as the "frozen cooked gyoza of Comparative Example 3") .

[0077] <Production of frozen cooked gyoza of Comparative Example 4> Frozen cooked gyoza was produced according to the same procedures as in Example 1, except that, in production procedure (1) of Example 1, dough was produced by kneading wheat flour, oil or fat, water, and starch acetate at the blending proportions shown in Table 1 below (hereinafter also referred to as the "frozen cooked gyoza of Comparative Example 4") .

[0078] <Production of frozen cooked gyoza of Comparative Example 5> Frozen cooked gyoza was produced according to the same procedures as in Example 1, except that, in production procedure (1) of Example 1, dough was produced by kneading wheat flour, oil or fat, water, and oil-or-fat-processed starch at the blending proportions shown in Table 1 below (hereinafter also referred to as the "frozen cooked gyoza of Comparative Example 5")•

[0079] [Table 1] blending proportion (% by weight) wheat flour oil or fat starch sodium octenyl succinate water salt emulsifier starch acetate oil-or-fat-processed starch Comp. Ex. 1 70 7 22 1 Ex. 1 60 7 11 22 Ex. 2 56 13 10 21 Comp. Ex. 2 65 / / 11 24 Ex. 3 63 13 3 21 Ex. 4 38 13 25 24 Comp. Ex. 3 71 2 25.5 1 0.5 Comp. Ex. 4 60 7 22 11 Comp. Ex. 5 60 7 22 11

[0080] Measurement of permittivity (s') and dielectric loss (e") of skin of frozen cooked gyoza and calculation of dielectric loss tangent (tan 5)> The frozen cooked gyoza of Examples 1 to 4 and Comparative Examples 1 to 5 was removed from the trays, respectively arranged on plates, and covered with plastic wrap. In that state, the frozen cooked gyoza was allowed to stand at room temperature until its core temperature reached 25°C, thereby naturally thawing each frozen cooked gyoza. Subsequently, a part of the skin of each thawed cooked gyoza of Examples 1 to 4 and Comparative Examples 1 to 5 was cut out with scissors, and the permittivity (s') and dielectric loss (s") at an applied frequency of 2.45 GHz were measured by a coaxial probe method using the cut-out part (a cut piece of the skin) as a sample. The measurement system (instruments and the like) was constituted by a vector network analyzer, a high-temperature probe, a cable, a computer, analysis software, and the like. An "Agilent E5071C ENA Network Analyzer" manufactured by Agilent Technologies Japan, Ltd. was used as the vector network analyzer, and software accompanying the vector network analyzer was used as the analysis software. The permittivity and dielectric loss were measured by bringing the probe sufficiently into contact with the sample placed on a sample stage and reading, using the analysis software, the real part (permittivity) and imaginary part (dielectric loss) of the complex permittivity of the sample. The instruments used for the measurement were calibrated in advance. Specifically, the instruments were activated, and the frequency range was set so that measurement could be performed using 2.45 GHz as the measurement frequency. Based thereon, the probe was calibrated using air, a standard dielectric material, and deionized water having a known temperature. The permittivity and dielectric loss were measured three times in parallel for a single sample, and the average values of the three measured values were calculated and used for calculating the dielectric loss tangent (tan 5). The dielectric loss tangent was calculated according to the following formula. Dielectric loss tangent (tan 5) = dielectric loss (s") / permittivity (s' )

[0081] The dielectric loss tangents (unitless) of the skins of the frozen cooked gyoza of Examples 1 to 4 and Comparative Examples 1 to 5 are shown in Table 2 below.

[0082] <Measurement of stress at joined portion of skin of frozen cooked gyoza> The frozen cooked gyoza of Examples 1 to 4 and Comparative Examples 1 to 5 was removed from the trays, respectively arranged on plates, and covered with plastic wrap. In that state, the frozen cooked gyoza was allowed to stand at room temperature until its core temperature reached 25°C, thereby naturally thawing each frozen cooked gyoza. Subsequently, the stress when the joined portion of the skin of each thawed cooked gyoza of Examples 1 to 4 and Comparative Examples 1 to 5 was compressed by 20 mm at a compression speed of 1 mm / sec with a spherical plunger having a diameter of 5 mm, using a texture analyzer ("Texture Analyzer TA.XT plusC" manufactured by Stable Micro Systems) at 25°C, was measured, and the maximum value thereof (maximum stress) was regarded as the stress at the joined portion of the skin. Here, the joined portion of the skin was compressed at an overlapping portion of the skin other than the pleats. In addition, when the joined portion of the skin was compressed, the filling of the cooked gyoza was removed in advance. The texture analyzer was set as follows during the measurement. [Texture analyzer settings] •Test Mode: Compression • Speed Pre Speed: 5 mm / sec Test Speed: 1 mm / sec Post Speed: 5 mm / sec •Target Mode: Distance •Distance: 20 mm

[0083] The measurement results of the stress at the joined portion of the skin of the frozen cooked gyoza of Examples 1 to 4 and Comparative Examples 1 to 5 are shown in Table 2 below. The unit of each numerical value of the "stress at the joined portion of the skin" shown in Table 2 is gf.

[0084] <Sensory evaluation> Each tray containing the frozen cooked gyoza of Examples 1 to 4 or Comparative Examples 1 to 5 was covered with plastic wrap and heated in a microwave oven (500 W) for 1 min 30 sec. Sensory evaluation was performed with respect to the texture at the joined portion (ear) of the skin and the skin remaining in the mouth for each gyoza after microwave heating. The sensory evaluation of the texture at the joined portion of the skin and the skin remaining in the mouth for the gyoza after microwave heating was performed by a trained expert panel using a scoring method. Specifically, the expert panel ate each gyoza of Examples 1 to 4 and Comparative Examples 1 to 5 after microwave heating and assigned scores in one-point increments by consensus according to the scales below. Each gyoza was eaten by cutting the gyoza after microwave heating in half, placing the entire cut gyoza in the mouth at one time so that the skin and filling of the gyoza were not separated from each other, and chewing same. The expert panel consisted of six panelists having at least three years of experience in research and development of gyoza. The panelists shared an understanding of each evaluation scale for the texture at the joined portion of the skin and the skin remaining in the mouth, and were trained in advance so that the panelists had a common understanding as to the degree of change in the hardness (softness), suppleness, elastic sensation, and ease of cutting by the teeth of the joined portion of the skin, the ease of cutting of the skin by the teeth, the skin remaining in the mouth, and the like that would correspond to a one-point change in score on each evaluation scale.

[0085] (Evaluation scale for texture at joined portion of skin) 5 points: The joined portion of the skin is soft and has a supple elastic sensation. 4 points: The joined portion of the skin is somewhat soft and has a supple elastic sensation. 3 points: The joined portion of the skin is somewhat hard and somewhat lacks a supple elastic sensation. 2 points: The joined portion of the skin is somewhat hard and lacks a supple elastic sensation. 1 point: The joined portion of the skin is hard, and no supple elastic sensation is perceived.

[0086] (Evaluation scale for skin remaining in mouth) 5 points: The skin is easily cut by the teeth, and no skin remaining in the mouth occurs. 4 points: The skin is somewhat difficult to cut by the teeth, but no skin remaining in the mouth occurs. 3 points: The skin is somewhat difficult to cut by the teeth, and slight skin remaining in the mouth occurs. 2 points: The skin is difficult to cut by the teeth, and slight skin remaining in the mouth occurs. 1 point: The skin is difficult to cut by the teeth, and the skin remaining in the mouth occurs.

[0087] The sensory evaluation results for the frozen cooked gyoza of Examples 1 to 4 and Comparative Examples 1 to 5 are shown in Table 2 below. For the "overall evaluation" shown in Table 2, a case in which either or both of the evaluation result for the texture at the joined portion of the skin and the evaluation result for the skin remaining in the mouth was 3 points or less was judged as "x", and a case in which both the evaluation result for the texture at the joined portion of the skin and the evaluation result for the skin remaining in the mouth exceeded 3 points was judged as "O".

[0088] [Table 2] dielectric loss tangent stress at joined portion of skin evaluation texture at joined portion of skin skin remaining in mouth overall evaluation Comp. Ex. 1 0.48 355 2 3 X Ex. 1 0.54 133 5 5 O Ex. 2 0.54 95 4 5 O Comp. Ex. 2 0.21 362 1 1 X Ex. 3 0.48 108 4 5 o Ex. 4 0.53 131 4 5 o Comp. Ex. 3 0.37 170 2 2 X Comp. Ex. 4 0.49 405 2 2 X Comp. Ex. 5 0.48 280 2 2 X

[0089] As shown in Table 2r all of the frozen cooked gyoza of Examples 1 to 4, in which the dielectric loss tangent of the skin was 0.48 to 0.54 and the stress at the joined portion of the skin was 95 to 133 gf, had a good texture at the joined portion of the skin, and the occurrence of the skin remaining in the mouth was also suppressed. On the other hand, all of the frozen cooked gyoza of Comparative Examples 1 to 5 had a hard texture at the joined portion of the skin, and produced the skin remaining in the mouth.

[0090] [Experimental Example 2] <Production of frozen cooked gyoza of Example 5> Frozen cooked gyoza was produced according to the same procedures as in Example 1, except that, in production procedure (1) of Example 1 of Experimental Example 1, dough was produced by kneading wheat flour, oil or fat, almond flour, and water at the blending proportions shown in Table 3 below (hereinafter also referred to as the "frozen cooked gyoza of Example 5") .

[0091] Production of frozen cooked gyoza of Example 6> Frozen cooked gyoza was produced according to the same procedures as in Example 1, except that, in production procedure (1) of Example 1 of Experimental Example 1, dough was produced by kneading wheat flour, oil or fat, corn flour, and water at the blending proportions shown in Table 3 below (hereinafter also referred to as the "frozen cooked gyoza of Example 6") .

[0092] [Table 3] blending proportion (% by weight) wheat flour oil or fat soybean flour almond flour corn flour water Ex. 5 60 7 __—■— 11 22 Ex. 6 60 7 11 22

[0093] <Measurement of permittivity (s') and dielectric loss (s") of skin of frozen cooked gyoza and calculation of dielectric loss tangent (tan 6)> The frozen cooked gyoza of Examples 5 and 6 was removed from the trays, respectively arranged on plates, and covered with plastic wrap. In that state, the frozen cooked gyoza was allowed to stand at room temperature until its core temperature reached 25°C, thereby naturally thawing each frozen cooked gyoza. Subsequently, in the same manner as in Experimental Example 1, the permittivity (s') and dielectric loss (s") of each thawed cooked gyoza of Examples 5 and 6 were measured and the dielectric loss tangent (tan 5) was calculated. The dielectric loss tangents (unitless) of the skins of the frozen cooked gyoza of Examples 5 and 6 are shown in Table 4 below.

[0094] <Measurement of stress at joined portion of skin of frozen cooked gyoza> 47 The frozen cooked gyoza of Examples 5 and 6 was removed from the trays, respectively arranged on plates, and covered with plastic wrap. In that state, the frozen cooked gyoza was allowed to stand at room temperature until its core temperature reached 25°C, thereby naturally thawing each frozen cooked gyoza. Subsequently, the stress at the joined portion of the skin of each thawed cooked gyoza of Examples 5 and 6 was measured in the same manner as in Experimental Example 1. The measurement results of the stress at the joined portion of the skin of the frozen cooked gyoza of Examples 5 and 6 are shown in Table 4 below. The unit of each numerical value of the "stress at the joined portion of the skin" shown in Table 4 is gf.

[0095] <Sensory evaluation> Each tray containing the frozen cooked gyoza of Example 5 or 6 was covered with plastic wrap and heated in a microwave oven (500 W) for 1 minute and 30 seconds. In the same manner as in Experimental Example 1, sensory evaluation was performed with respect to the texture at the joined portion (ear) of the skin and the skin remaining in the mouth for each gyoza after microwave heating.

[0096] The sensory evaluation results for the frozen cooked gyoza of Examples 5 and 6 are shown in Table 4 below. The "overall evaluation" shown in Table 4 was judged in the same manner as the overall evaluation shown in Table 2.

[0097] [Table 4] dielectric loss tangent stress at joined portion of skin evaluation texture at joined portion of skin skin remaining in mouth overall evaluation Ex. 5 0.46 118 4 4 O Ex. 6 0.49 175 5 5 O

[0098] As shown in Table 4, both of the frozen cooked gyoza of Examples 5 and 6, in which the dielectric loss tangent of the skin was 0.46 or 0.49 and the stress at the joined portion of the skin was 118 gf or 175 gf, had a good texture at the joined portion of the skin, and the occurrence of the skin remaining in the mouth was also suppressed.

[0099] [Experimental Example 3] <Production of frozen cooked gyoza of Example 7> Frozen cooked gyoza was produced according to the same procedures as in Example 1, except that, in production procedure (1) of Example 1 of Experimental Example 1, dough was produced by kneading rice flour, pregelatinized rice flour, oil or fat, starch sodium octenyl succinate, and water at the blending proportions shown in Table 5 below (hereinafter also referred to as the "frozen cooked gyoza of Example 7").

[0100] <Production of frozen cooked gyoza of Comparative Example 6> Frozen cooked gyoza was produced according to the same procedures as in Example 1, except that, in production procedure (1) of Example 1 of Experimental Example 1, dough was produced by kneading rice flour, pregelatinized rice flour, and water at the blending proportions shown in Table 5 below (hereinafter also referred to as the "frozen cooked gyoza of Comparative Example 6").

[0101] [Table 5] blending proportion (% by weight) rice flour pregelatinized rice flour oil or fat starch sodium octenyl succinate water Comp. Ex. 6 59 13.5 —— 27.5 Ex. 7 41 13.5 7 11 27.5 Measurement of permittivity (s') and dielectric loss (s") of skin of frozen cooked gyoza and calculation of dielectric loss tangent (tan 5)> The frozen cooked gyoza of Example 7 and Comparative Example 6 was removed from the trays, respectively arranged on plates, and covered with plastic wrap. In that state, the frozen cooked gyoza was allowed to stand at room temperature until its core temperature reached 25°C, thereby naturally thawing each frozen cooked gyoza. Subsequently, the permittivity (s') and dielectric loss (s") of each thawed cooked gyoza of Example 7 and Comparative Example 6 were measured, and the dielectric loss tangent (tan 5) was calculated, in the same manner as in Experimental Example 1. The dielectric loss tangents (unitless) of the skins of the frozen cooked gyoza of Example 7 and Comparative Example 6 are shown in Table 6 below.

[0103] <Measurement of stress at joined portion of skin of frozen cooked gyoza> The frozen cooked gyoza of Example 7 and Comparative Example 6 was removed from the trays, respectively arranged on plates, and covered with plastic wrap. In that state, the frozen cooked gyoza was allowed to stand at room temperature until its core temperature reached 25°C, thereby naturally thawing each frozen cooked gyoza. Subsequently, the stress at the joined portion of the skin of each thawed cooked gyoza of Example 7 and Comparative Example 6 was measured in the same manner as in Experimental Example 1. The measurement results of the stress at the joined portion of the skin of the frozen cooked gyoza of Example 7 and Comparative Example 6 are shown in Table 6 below. The unit of each numerical value of the "stress at the joined portion of the skin" shown in Table 6 is gf.

[0104] <Sensory evaluation> 50 Each tray containing the frozen cooked gyoza of Example 7 or Comparative Example 6 was covered with plastic wrap and heated in a microwave oven (500 W) for 1 minute and 30 seconds. Sensory evaluation was performed with respect to the texture at the joined portion (ear) of the skin and the skin remaining in the mouth for each gyoza after microwave heating, in the same manner as in Experimental Example 1.

[0105] The sensory evaluation results for the frozen cooked gyoza of Example 7 and Comparative Example 6 are shown in Table 6 below. The "overall evaluation" shown in Table 6 was judged in the same manner as the overall evaluation shown in Table 2.

[0106] [Table 6] dielectric loss tangent stress at j oined portion of skin evaluation texture at joined portion of skin skin remaining in mouth overall evaluation Comp. Ex. 6 0.28 524 3 2 X Ex. 7 0.46 178 4 5 O

[0107] As shown in Table 6, the frozen cooked gyoza of Example 7, in which the dielectric loss tangent of the skin was 0.46 and the stress at the joined portion of the skin was 178 gf, had a good texture at the joined portion of the skin, and the occurrence of the skin remaining in the mouth was also suppressed. On the other hand, the frozen cooked gyoza of Comparative Example 6 had a hard texture at the joined portion of the skin, and produced the skin remaining in the mouth.

[0108] The results of Experimental Examples 1 to 3 above suggested that a filling-wrapped dough sheet food in which the dielectric loss tangent of the skin is within a specific range and the stress at the joined portion of the skin is within a specific range has a good texture at the joined portion of the 51 skin, and that the occurrence of the skin remaining in the mouth is suppressed, even when the filling-wrapped dough sheet food is subjected to microwave heating before eating. [Industrial Applicability]

[0109] According to the present invention, a filling-wrapped dough sheet food in which the texture of a joined portion of a skin is good even when subjected to microwave heating before eating is provided. The present invention also provides a method for producing the filling-wrapped dough sheet food. Furthermore, the present invention also provides a method for improving the texture of a joined portion of a skin of a filling-wrapped dough sheet food. According to the present invention, a filling-wrapped dough sheet food in which the occurrence of the skin remaining in the mouth is suppressed even when subjected to microwave heating before eating is also provided. The present invention also provides a method for producing the filling-wrapped dough sheet food. Furthermore, the present invention also provides a method for suppressing the skin remaining in the mouth in a filling-wrapped dough sheet food. According to the present invention, a filling-wrapped dough sheet food in which the texture of a joined portion of a skin is good and the occurrence of the skin remaining in the mouth is suppressed even when subjected to microwave heating before eating is also provided. The present invention also provides a method for producing the filling-wrapped dough sheet food. Furthermore, the present invention also provides a method for improving the texture of a joined portion of a skin of a filling-wrapped dough sheet food and suppressing the skin remaining in the mouth.

[0110] This application is based on a patent application No. 2024-013516 filed in Japan (filing date: January 31, 2024), the contents of which are incorporated in full herein. [Explanation of symbols]

[0111] 100 semicircular gyoza 101 joined portion (ear) of skin 5 102 bottom surface 103 skin

Claims

[CLAIMS]

1. A filling-wrapped dough sheet food for microwave heating, comprising a skin in which a joined portion of the skin is formed, wherein(i) a dielectric loss tangent of the skin at an applied frequency of 2.45 GHz is 0.4 to 0.7, and(ii) a stress measured by compressing the joined portion of the skin by 20 mm at a compression speed of 1 mm / sec with a spherical plunger having a diameter of 5 mm, using a texture analyzer at 25°C, is 50 to 250 gf.

2. The filling-wrapped dough sheet food according to claim1, wherein the skin contains(A) starch sodium octenyl succinate, and / or(B) grain flour other than wheat flour and rice flour.

3. The filling-wrapped dough sheet food according to claim2, wherein the (B) is at least one selected from the group consisting of corn flour and almond flour.

4. The filling-wrapped dough sheet food according to claim2, wherein the skin contains the (A), and a content of the (A) in the skin is 1 to 30% by weight.

5. The filling-wrapped dough sheet food according to claim2, wherein the skin contains the (B), and a content of the (B) in the skin is 1 to 30% by weight.

6. The filling-wrapped dough sheet food according to claim 2, wherein the skin further contains (C) oil or fat.

7. The filling-wrapped dough sheet food according to claim 6, wherein a content of the (C) in the skin is 3 to 20% by weight.

8. The filling-wrapped dough sheet food according to claim 1,. wherein the filling-wrapped dough sheet food is a cooked filling-wrapped dough sheet food.

9. The filling-wrapped dough sheet food according to claim 1, wherein the filling-wrapped dough sheet food is frozen.

10. The filling-wrapped dough sheet food according to claim 1, wherein the filling-wrapped dough sheet food is gyoza.

11. A method for producing a filling-wrapped dough sheet food for microwave heating comprising a skin in which a joined portion of the skin is formed, the method comprising (i) adjusting a dielectric loss tangent of the skin at an applied frequency of 2.45 GHz to 0.4 to 0.7, and (ii) adjusting a stress measured by compressing a joined portion of the skin by 20 mm at a compression speed of 1 mm / sec with a spherical plunger having a diameter of 5 mm, using a texture analyzer at 25°C, to 50 to 250 gf.

12. A method for improving a texture at a joined portion of a skin of a filling-wrapped dough sheet food for microwave heating comprising the skin in which the joined portion of the skin is formed, the method comprising (i) adjusting a dielectric loss tangent of the skin at an applied frequency of 2.45 GHz to 0.4 to 0.7, and (ii) adjusting a stress measured by compressing the joined portion of the skin by 20 mm at a compression speed of 1 mm / sec with a spherical plunger having a diameter of 5 mm, using a texture analyzer at 25°C, to 50 to 250 gf.

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