Food product that can bear fine baked color and method of improving baked color

Abstract

To provide a food product, etc. that can bear a fine baked color even with short-time baking processing.SOLUTION: A food product includes a portion (A) to which a baked color is to be added (hereinafter, referred to as "portion A"), the portion A containing at least one kind selected from the group consisting of reduced saccharide, amino acid, and salt thereof, where the portion A is attached with a liquid composition at a room temperature (B) that contains at least one kind selected from the group consisting of reduced saccharide, amino acid, and salt thereof.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a food product that can be well browned even with short-term heat treatment. The present invention also relates to a method for producing a food product that has been well browned and a method for improving the browning of the food product. [Background technology]

[0002] The appearance of a food is one of the important factors that determine its commercial value. For example, fried dumplings, which are one of the side dishes that are popular among consumers, are preferred in terms of appearance when they have a good browning on the bottom, etc. Foods can be given a browning color by, for example, heating the food for a long time, but there are many foods that are not suitable for long-term heat treatment because the flavor is lost when heated for a long time. Even for foods that can be heated for a long time, the production efficiency decreases as the heating time increases, so it is necessary to give them a good browning by heating for a short time.

[0003] In response to the problem of imparting a good browning to foods, it has been proposed to adhere a composition containing amino acids, reducing sugars, proteins and water to the surface of foods to be cooked in a microwave oven (Patent Document 1), adhere emulsified oils and fats and reducing sugars or amino acids, or emulsified oils and fats, reducing sugars and amino acids to the surface of foods to be cooked in a microwave oven (Patent Document 2), add sugars and / or pregelatinized starch to the raw material for the skin of dumplings and the like, and then fry the resulting product (Patent Document 3), etc. However, these patent documents do not consider the uniformity of the browning, and are insufficient in terms of achieving a uniformly good browning, etc.

[0004] On the other hand, it has been reported that trehalose is added to dumpling wrappers (Patent Documents 4 and 5), and that xylose is added to the coating material of dumplings (Patent Document 6). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 11-103790 [Patent Document 2] Japanese Patent Application Publication No. 8-131092 [Patent Document 3] JP 2001-169759 A [Patent Document 4] International Publication No. 2020 / 036226 [Patent Document 5] JP 2004-141026 A [Patent Document 6] JP 2007-319160 A Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention has been made in consideration of the above-mentioned circumstances, and the problem to be solved by the present invention is to provide a food that can be well browned even with a short heating process, a food that has been well browned and a method for producing the same, and a method for improving the browning, etc. [Means for solving the problem]

[0007] As a result of intensive research into solving the above-mentioned problems, the inventors have discovered that by incorporating at least one selected from the group consisting of reducing sugars and amino acids and their salts into the portion of a food that is to be browned, and by applying to the portion that is to be browned a composition that is liquid at room temperature and contains at least one selected from the group consisting of reducing sugars and amino acids and their salts, the food can be browned well even with a short heating process. Through further research, they have completed the present invention. That is, the present invention is as follows.

[0008] [1] (A) A food product containing a part intended to be browned (hereinafter referred to as "part A"), The part A contains at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof; A food product having a composition (B) (hereinafter referred to as "composition B") that is liquid at room temperature and contains at least one selected from the group consisting of reducing sugars, and amino acids and their salts attached to the portion A. [2] The food product described in [1], wherein the part A further contains at least one selected from the group consisting of cereal flour and starch. [3] The food product includes a filling and an outer skin covering at least a portion of the filling, The food product described in [1] or [2], wherein the outer skin contains the part A. [4] A food product comprising a filling and an outer skin covering at least a part of the filling, The skin includes (A) a portion to be browned (hereinafter referred to as "portion A"); The part A contains at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof; A food product having a composition (B) (hereinafter referred to as "composition B") that is liquid at room temperature and contains at least one selected from the group consisting of reducing sugars, and amino acids and their salts attached to the portion A. [5] The food product described in [4], wherein the part A further contains at least one selected from the group consisting of cereal flour and starch. [6] The food product according to any one of [1] to [5], wherein the food product is gyoza, shumai, xiaolongbao, wonton, spring rolls, baozi or ravioli. [7] The food product according to any one of [1] to [6], wherein the food product is a dumpling. [8] When the part A contains a reducing sugar, the content of the reducing sugar is 0.05 to 20% by weight relative to the part A; when the portion A contains an amino acid or a salt thereof, the content of the amino acid or the salt thereof is 0.1 to 10% by weight relative to the portion A; When the composition B contains a reducing sugar, the content of the reducing sugar is 0.03 to 20% by weight based on the weight of the composition B; The food according to any one of [1] to [7], wherein when composition B contains an amino acid or a salt thereof, the content of the amino acid or the salt thereof is 0.03 to 20% by weight relative to composition B. [9] The food according to any one of [1] to [8], wherein the portion A contains at least a reducing sugar, and the reducing sugar includes a monosaccharide.

[10] The food according to any one of [1] to [8], wherein the portion A contains at least a reducing sugar, and the reducing sugar includes at least one selected from the group consisting of glucose and xylose.

[11] The food according to any one of [1] to

[10] , wherein the portion A contains at least an amino acid or a salt thereof, and the amino acid or a salt thereof includes an aliphatic amino acid or a salt thereof.

[12] The food according to any one of [1] to

[10] , wherein the portion A contains at least an amino acid or a salt thereof, and the amino acid or a salt thereof includes at least one selected from the group consisting of glycine, alanine, and monosodium glutamate.

[13] The food described in any one of [1] to

[12] , wherein the composition B contains at least a reducing sugar, and the reducing sugar includes a monosaccharide.

[14] The food described in any one of [1] to

[12] , wherein the composition B contains at least a reducing sugar, and the reducing sugar includes at least one selected from the group consisting of glucose and xylose.

[15] The food according to any one of [1] to

[14] , wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or a salt thereof includes an aliphatic amino acid or a salt thereof.

[16] The food according to any one of [1] to

[14] , wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or a salt thereof includes at least one selected from the group consisting of glycine, alanine, and monosodium glutamate.

[17] The amount of the composition B attached to the portion A is 0.01 to 1 g / cm2 relative to the area of ​​the portion to which the composition B is attached. 2 The food product according to any one of [1] to

[16] ,

[18] The food according to any one of [1] to

[17] , wherein the food and composition B are frozen.

[19] The food product described in any one of [1] to

[18] , wherein the heat treatment for browning the portion A includes dry heating.

[20] A method for producing a browned food product, comprising subjecting the food product according to any one of [1] to

[19] to a heat treatment.

[21] The method according to

[20] , wherein the heat treatment includes dry heating.

[22] (A) A method for producing a browned food product, comprising subjecting a food product containing a part to be browned (hereinafter referred to as "part A") to a heat treatment, The portion A of the food before the heat treatment contains at least one selected from the group consisting of reducing sugar, and amino acid and its salt; The method includes attaching a composition (B) that is liquid at room temperature (hereinafter referred to as "composition B"), which contains at least one selected from the group consisting of reducing sugars, and amino acids and their salts, to the portion A of the food before the heat treatment.

[23] The method of manufacturing according to

[22] , wherein the part A contains at least one selected from the group consisting of grain flour and starch.

[24] The food product includes a filling and an outer skin covering at least a portion of the filling, The method for producing a product according to

[22] or

[23] , wherein the outer skin contains the part A.

[25] A method for producing a browned food product, comprising: subjecting a food product to a heat treatment, the food product comprising a filling and a skin covering at least a portion of the filling, the skin including (A) a portion to be browned (hereinafter referred to as "portion A"); The portion A of the food before the heat treatment contains at least one selected from the group consisting of reducing sugar, and amino acid and its salt; The method includes attaching a composition (B) that is liquid at room temperature (hereinafter referred to as "composition B"), which contains at least one selected from the group consisting of reducing sugars, and amino acids and their salts, to the portion A of the food before the heat treatment.

[26] The manufacturing method described in

[25] , wherein the part A further contains at least one selected from the group consisting of grain flour and starch.

[27] The method according to any one of

[22] to

[26] , wherein the food is gyoza, shumai, xiaolongbao, wonton, spring rolls, baozi or ravioli.

[28] The method according to any one of

[22] to

[27] , wherein the food is dumplings.

[29] When reducing sugar is contained in the part A, the content of the reducing sugar is 0.05 to 20% by weight relative to the part A; When an amino acid or a salt thereof is contained in the part A, the content of the amino acid or the salt thereof is 0.1 to 10% by weight relative to the part A; When the composition B contains a reducing sugar, the content of the reducing sugar is 0.03 to 20% by weight based on the weight of the composition B; The method according to any one of

[22] to

[28] , wherein when composition B contains an amino acid or a salt thereof, the content of the amino acid or the salt thereof is 0.03 to 20% by weight relative to composition B.

[30] The method for producing a product according to any one of

[22] to

[29] , comprising incorporating at least a reducing sugar in the part A, the reducing sugar comprising a monosaccharide.

[31] The method includes the step of adding at least a reducing sugar to the part A, wherein the reducing sugar is a glucose. The method according to any one of

[22] to

[29] , wherein the mixture contains at least one selected from the group consisting of cellulose, cellulose acetate, and xylose.

[32] The method according to any one of

[22] to

[31] , comprising containing at least an amino acid or a salt thereof in the portion A, wherein the amino acid or the salt thereof contains an aliphatic amino acid or a salt thereof.

[33] The method according to any one of

[22] to

[31] , comprising containing at least an amino acid or a salt thereof in the portion A, the amino acid or the salt thereof including at least one selected from the group consisting of glycine, alanine, and monosodium glutamate.

[34] The method for producing a composition according to any one of

[22] to

[33] , wherein the composition B contains at least a reducing sugar, and the reducing sugar contains a monosaccharide.

[35] The manufacturing method described in any one of

[22] to

[33] , wherein the composition B contains at least a reducing sugar, and the reducing sugar includes at least one selected from the group consisting of glucose and xylose.

[36] The method according to any one of

[22] to

[35] , wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or a salt thereof contains an aliphatic amino acid or a salt thereof.

[37] The method for producing a composition according to any one of

[22] to

[35] , wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or a salt thereof includes at least one selected from the group consisting of glycine, alanine, and monosodium glutamate.

[38] The amount of the composition B applied to the portion A is 0.01 to 1 g / cm2 relative to the area of ​​the portion to which the composition B is applied. 2 The method for producing a semiconductor device according to any one of

[22] to

[37] ,

[39] The method for producing the food product according to any one of

[22] to

[38] , comprising freezing the food product after the heat treatment.

[40] The method according to any one of

[22] to

[39] , wherein the heat treatment includes dry heating.

[41] (A) Incorporating into part A of a food product, the part A including a part to be browned (hereinafter referred to as "part A"), at least one selected from the group consisting of reducing sugars, and amino acids and their salts; and (B) a composition that is liquid at room temperature (hereinafter referred to as "composition B") containing at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof is attached to the portion A. The method for improving the browning of the food product comprises the steps of:

[42] The improvement method described in

[41] , wherein the part A contains at least one selected from the group consisting of grain flour and starch.

[43] The food product includes a filling and an outer skin covering at least a portion of the filling, The improvement method described in

[41] or

[42] , wherein the outer skin contains the part A.

[44] The method for improving any one of

[41] to

[43] , wherein the food is gyoza, shumai, xiaolongbao, wonton, spring rolls, baozi or ravioli.

[45] The method for improving the food product according to any one of

[41] to

[44] , wherein the food product is dumplings.

[46] When reducing sugar is contained in the part A, the content of the reducing sugar is 0.05 to 20% by weight relative to the part A; When an amino acid or a salt thereof is contained in the part A, the content of the amino acid or the salt thereof is 0.1 to 10% by weight relative to the part A; When the composition B contains a reducing sugar, the content of the reducing sugar is 0.03 to 20% by weight based on the weight of the composition B; Any of

[41] to

[45] , wherein when composition B contains an amino acid or a salt thereof, the content of the amino acid or the salt thereof is 0.03 to 20% by weight based on composition B. The improved method described in one.

[47] The improvement method according to any one of

[41] to

[46] , comprising containing at least a reducing sugar in the portion A, wherein the reducing sugar contains a monosaccharide.

[48] ​​An improvement method according to any one of

[41] to

[46] , comprising containing at least a reducing sugar in the part A, the reducing sugar comprising at least one selected from the group consisting of glucose and xylose.

[49] The improvement method according to any one of

[41] to

[48] , comprising containing at least an amino acid or a salt thereof in the part A, wherein the amino acid or the salt thereof includes an aliphatic amino acid or a salt thereof.

[50] The improvement method according to any one of

[41] to

[48] , which comprises containing at least an amino acid or a salt thereof in the part A, wherein the amino acid or the salt thereof comprises at least one selected from the group consisting of glycine, alanine, and monosodium glutamate.

[51] The improvement method according to any one of

[41] to

[50] , wherein the composition B contains at least a reducing sugar, and the reducing sugar contains a monosaccharide.

[52] The improvement method according to any one of

[41] to

[50] , wherein the composition B contains at least a reducing sugar, and the reducing sugar includes at least one selected from the group consisting of glucose and xylose.

[53] The improvement method according to any one of

[41] to

[52] , wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or a salt thereof includes an aliphatic amino acid or a salt thereof.

[54] The improvement method according to any one of

[41] to

[52] , wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or a salt thereof includes at least one selected from the group consisting of glycine, alanine, and monosodium glutamate.

[55] The amount of the composition B applied to the portion A is 0.01 to 1 g / cm2 relative to the area of ​​the portion to which the composition B is applied. 2 The improvement method according to any one of

[41] to

[54] ,

[56] The improvement method described in any one of

[41] to

[55] , wherein the food and composition B are frozen.

[57] The improved method according to any one of

[41] to

[56] , wherein the heat treatment for browning the portion A includes dry heating.

[58] The method for improving a food product according to any one of

[41] to

[57] , further comprising: subjecting the food product to a heat treatment, the food product having at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof, the food product containing at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof, and the food product to which the composition B containing at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof is attached, the food product being subjected to a heat treatment.

[59] The method according to

[58] , wherein the heat treatment comprises dry heating.

[60] A food set for browning food, comprising at least (A) a food product including a portion to be browned (hereinafter referred to as "portion A") and (B) a composition that is liquid at room temperature (hereinafter referred to as "composition B") for adhering to portion A, The part A contains at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof, A food set, wherein composition B contains at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof.

[61] The food set described in

[60] , wherein part A further contains at least one selected from the group consisting of grain flour and starch.

[62] The food product includes a filling and an outer shell covering at least a portion of the filling, The food set described in

[60] or

[61] , wherein the outer skin contains the part A.

[63] The food set according to any one of

[60] to

[62] , wherein the food is gyoza, shumai, xiaolongbao, wonton, spring rolls, baozi or ravioli.

[64] The food set according to any one of

[60] to

[63] , wherein the food is dumplings. to.

[65] When the part A contains a reducing sugar, the content of the reducing sugar is 0.05 to 20% by weight relative to the part A; when the portion A contains an amino acid or a salt thereof, the content of the amino acid or the salt thereof is 0.1 to 10% by weight relative to the portion A; When the composition B contains a reducing sugar, the content of the reducing sugar is 0.03 to 20% by weight based on the weight of the composition B; The food set described in any one of

[60] to

[64] , wherein when composition B contains an amino acid or a salt thereof, the content of the amino acid or its salt is 0.03 to 20 weight % of composition B.

[66] The food set described in any one of

[60] to

[65] , wherein the part A contains at least a reducing sugar, and the reducing sugar includes a monosaccharide.

[67] The food set described in any one of

[60] to

[65] , wherein the part A contains at least a reducing sugar, and the reducing sugar includes at least one selected from the group consisting of glucose and xylose.

[68] The food set described in any one of

[60] to

[67] , wherein the part A contains at least an amino acid or a salt thereof, and the amino acid or a salt thereof includes an aliphatic amino acid or a salt thereof.

[69] The compound according to any one of

[60] to

[67] , wherein the portion A contains at least an amino acid or a salt thereof, and the amino acid or a salt thereof contains at least one selected from the group consisting of glycine, alanine, and monosodium glutamate.

[70] The food set described in any one of

[60] to

[69] , wherein the composition B contains at least a reducing sugar, and the reducing sugar includes a monosaccharide.

[71] The food set described in any one of

[60] to

[69] , wherein the composition B contains at least a reducing sugar, and the reducing sugar includes at least one selected from the group consisting of glucose and xylose.

[72] The food set described in any one of

[60] to

[71] , wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or a salt thereof includes an aliphatic amino acid or a salt thereof.

[73] The food set described in any one of

[60] to

[71] , wherein composition B contains at least an amino acid or a salt thereof, and the amino acid or a salt thereof includes at least one selected from the group consisting of glycine, alanine, and monosodium glutamate.

[74] The amount of the composition B applied to the portion A is 0.01 to 1 g / cm2 relative to the area of ​​the portion to which the composition B is applied. 2 The food set according to any one of

[60] to

[73] .

[75] The food set described in any one of

[60] to

[74] , wherein the food and composition B are frozen.

[76] A food set described in any one of

[60] to

[75] , wherein the heat treatment for browning the portion A includes dry heating.

[77] A method for producing a browned food, comprising adhering the composition B contained in the food set to the portion A of the food contained in the food set described in any one of

[60] to

[76] , and subjecting the food to a heat treatment.

[78] The method of manufacturing according to

[77] , wherein the heat treatment includes dry heating. Effect of the Invention

[0009] According to the present invention, there is provided a food product which can be well browned even by short-term heat treatment. The present invention also provides foods that have a good browning and a method for producing the same. The present invention also provides a method for improving browning. The method for improving browning of the present invention is suitably used for improving the depth and uniformity of browning imparted to food. The present invention also provides a food set suitable for use in producing browned foods. It will be offered. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The food of the present invention includes a portion to be browned. In this specification, the "portion to be browned" included in the food of the present invention may be referred to as "portion A" for convenience of explanation. When the food of the present invention is subjected to a heat treatment, at least portion A can be browned.

[0011] In the present invention, "browned" refers to a browning of at least a portion of a food product by subjecting the food product to a heat treatment. The heat treatment for browning does not necessarily have to be "baking (roasting) heat", and a food product can be said to be "browned" even if at least a portion of the food product is browned by subjecting the food product to a heat treatment other than baking heat. Without being bound by any theory, it is generally believed that the Maillard reaction and caramelization are involved in imparting browning to food products.

[0012] Part A (i.e., the part to be browned) may be any part of the food so long as it can be browned by heat treatment, but usually constitutes at least a part of the outer surface of the food. In one embodiment, part A may be a part that contacts or is placed in close proximity to equipment for carrying out heat treatment (e.g., a griddle, a frying pan, etc.) when the food of the present invention is subjected to heat treatment. Furthermore, the number of parts A included in the present invention may be one or more (two or more).

[0013] The type of food of the present invention is not particularly limited as long as it is desired to brown, but in one embodiment, the food of the present invention may comprise a filling and an outer skin (generally also referred to as "noodle skin") that covers at least a portion of the filling. In the present invention, "a food comprising a filling and an outer skin that covers at least a portion of the filling" may be referred to as "filled food". Specific examples of filled foods include dumplings (e.g., pan-fried dumplings, dumplings with wings, etc.), shumai, xiaolongbao, wonton, spring rolls, baozi, ravioli, etc. Therefore, in one embodiment, the food of the present invention may be dumplings, shumai, xiaolongbao, wonton, spring rolls, baozi, ravioli, etc.

[0014] In one embodiment of the food of the present invention, when it is a stuffed food (e.g., dumplings, shumai, xiaolongbao, wonton, spring rolls, baozi, ravioli, etc.), part A (i.e., the part to be browned) may be included in the outer shell (noodle skin) of the stuffed food. In other words, when it is one embodiment of the food of the present invention, when it is a stuffed food, at least a part of the shell may be part A. To explain using dumplings, which are one type of stuffed food, as an example, when the food of the present invention is a dumpling, part A may be included in the outer shell of the dumpling, that is, at least a part of the outer shell of the dumpling (for example, the surface that will be the frying surface, such as the bottom surface (the surface that is in contact with or adjacent to a frying pan, griddle, etc.)) may be part A.

[0015] One of the characteristics of the food product of the present invention is that a composition (B) that is liquid at room temperature is adhered to part A (i.e., the part to be browned). In this specification, the "composition that is liquid at room temperature" adhered to part A may be referred to as "composition B" for convenience of explanation. In the present invention, a composition that is "liquid at room temperature" means a composition that has fluidity at room temperature (25°C), and also includes a composition that is a slurry at room temperature, a composition that is a paste at room temperature, and the like.

[0016] When the food of the present invention is, as one embodiment, a stuffed food (e.g., dumplings, shumai, xiaolongbao, wonton, spring rolls, baozi, ravioli, etc.), composition B (i.e., a composition that is liquid at room temperature) may be, for example, a batter liquid, etc. When the food of the present invention is, as one embodiment, a dumpling with wings, composition B may be, for example, a composition for forming wings (wing base), etc.

[0017] It is important that the food of the present invention contains both part A (i.e., the part to be browned) and composition B attached to part A (i.e., a composition that is liquid at room temperature) containing at least one selected from the group consisting of reducing sugars, and amino acids and their salts. That is, the food of the present invention is a food in which part A contains at least one selected from the group consisting of reducing sugars, and amino acids and their salts, and composition B containing at least one selected from the group consisting of reducing sugars, and amino acids and their salts is attached to part A. Since both part A and composition B of the food of the present invention contain at least one selected from the group consisting of reducing sugars, and amino acids and their salts, part A can be well browned even by short-term heat treatment.

[0018] The type of reducing sugar that can be used in the food of the present invention is not particularly limited, and may be any of monosaccharides, oligosaccharides (e.g., disaccharides, etc.), and polysaccharides, but is preferably a monosaccharide reducing sugar. Examples of monosaccharide reducing sugars include xylose, arabinose, ribose, and 2-deoxyribose, which are classified as pentoses, and glucose, fructose, and galactose, which are classified as hexoses, and examples of disaccharide reducing sugars include maltose. The reducing sugars that can be used in the food of the present invention are preferably pentose and hexose, since they can give part A a deep, good browning color, and among them, glucose and xylose are preferred because they have a low sweetness and do not affect the taste very much. Glucose is also preferred because it is inexpensive and easy to obtain, and because no additive labeling is required for the food. Xylose is also preferred because it can give a deep, good browning color compared to glucose. The reducing sugars may be used alone or in combination of two or more types.

[0019] The method for producing the reducing sugar that can be used in the food of the present invention is not particularly limited, and a reducing sugar produced by a method known per se or a method similar thereto can be used. In the present invention, commercially available reducing sugars may be used.

[0020] The amino acids that can be used in the food of the present invention are not particularly limited as long as they are acceptable for food, and examples thereof include aliphatic amino acids such as glycine, alanine, valine, leucine, isoleucine, serine, threonine, aspartic acid, glutamic acid, asparagine, glutamine, lysine, hydroxylysine, arginine, cysteine, cystine, and methionine; aromatic amino acids such as phenylalanine and tyrosine; heterocyclic amino acids such as tryptophan, histidine, proline, and hydroxyproline. Among them, aliphatic amino acids are preferred, and glycine, alanine, and glutamic acid are more preferred, because they can give part A a deep, good browning color. Glycine and glutamic acid are even more preferred, because they are inexpensive and easily available. These amino acids can be used in any of the L-, D-, and DL-forms, but are preferably L- or DL-forms, and more preferably L-forms.

[0021] The form of the amino acid that can be used in the food of the present invention is not particularly limited, but is preferably in the form of a free form or a salt. Here, the term "free form" amino acid refers to an amino acid that does not combine with other amino acids to form proteins, peptides, etc., and exists in a free state.

[0022] The salt of the amino acid that can be used in the food of the present invention is not particularly limited as long as it is acceptable for food, and examples thereof include salts with inorganic acids (e.g., hydrogen chloride, hydrogen bromide, hydroiodic acid, sulfuric acid, phosphoric acid, etc.); salts with organic acids (e.g., formic acid, acetic acid, propionic acid, oxalic acid, succinic acid, lactic acid, citric acid, tartaric acid, maleic acid, fumaric acid, monomethylsulfuric acid, etc.); salts with inorganic bases (e.g., sodium, potassium, lithium, calcium, ammonia, etc.); salts with organic bases (e.g., ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). The salt of the amino acid may be a hydrate (hydrated salt), and examples of such hydrates include monohydrates to hexahydrates.

[0023] The above amino acids or salts thereof may be used alone or in combination of two or more.

[0024] The amino acid or salt thereof that can be used in the food of the present invention is preferably an aliphatic amino acid or a salt thereof, more preferably glycine, alanine, glutamic acid or a salt thereof, even more preferably glycine, alanine, sodium glutamate, particularly preferably glycine, alanine, and most preferably glycine, because it can impart a deep, good browning color to part A.

[0025] The method for producing the amino acid or salt thereof that can be used in the food of the present invention is not particularly limited, and those produced by a method known per se or a method similar thereto can be used. Commercially available amino acids or salts thereof may also be used in the present invention.

[0026] In one embodiment of the food of the present invention, part A (i.e., the part to be browned) may contain a reducing sugar (e.g., glucose, xylose, etc.) and composition B (i.e., a composition that is liquid at room temperature) may contain a reducing sugar (e.g., glucose, xylose, etc.). In this case, the types of reducing sugar contained in part A and composition B may be the same or different. In another embodiment of the food of the present invention, Part A may contain an amino acid or a salt thereof (e.g., glycine, alanine, monosodium glutamate, etc.), and Composition B may contain an amino acid or a salt thereof (e.g., glycine, alanine, monosodium glutamate, etc.). In this case, the types of amino acid or salt thereof contained in Part A and Composition B may be the same or different. In another embodiment of the food of the present invention, part A may contain a reducing sugar (e.g., glucose, xylose, etc.) and composition B may contain an amino acid or a salt thereof (e.g., glycine, alanine, sodium glutamate, etc.). In another embodiment of the food of the present invention, part A may contain an amino acid or a salt thereof (e.g., glycine, alanine, sodium glutamate, etc.), and composition B may contain a reducing sugar (e.g., glucose, xylose, etc.). In another embodiment of the food of the present invention, part A may contain a reducing sugar (e.g., glucose, xylose, etc.) and composition B may contain a reducing sugar (e.g., glucose, xylose, etc.) and an amino acid or a salt thereof (e.g., glycine, alanine, sodium glutamate, etc.). In this case, the types of reducing sugar contained in part A and composition B may be the same or different. In another embodiment of the food of the present invention, Part A may contain an amino acid or a salt thereof (e.g., glycine, alanine, sodium glutamate, etc.), and Composition B may contain a reducing sugar (e.g., glucose, xylose, etc.) and an amino acid or a salt thereof (e.g., glycine, alanine, sodium glutamate, etc.). In this case, the types of amino acid or salt thereof contained in Part A and Composition B may be the same or different. In another embodiment of the food of the present invention, part A may contain a reducing sugar (e.g., glucose, xylose, etc.) and an amino acid or a salt thereof (e.g., glycine, alanine, sodium glutamate, etc.), and composition B may contain a reducing sugar (e.g., glucose, xylose, etc.). In this case, the types of reducing sugar contained in part A and composition B may be the same or different. In another embodiment of the food of the present invention, part A may contain reducing sugars (e.g., glucose, xylose, etc.) and amino acids or salts thereof (e.g., glycine, alanine, sodium glutamate, etc.), and composition B may contain amino acids or salts thereof (e.g., glycine, alanine, sodium glutamate, etc.). In this case, the types of amino acids or salts thereof contained in part A and composition B may be the same or different. good. In another embodiment of the food of the present invention, part A may contain a reducing sugar (e.g., glucose, xylose, etc.) and an amino acid or a salt thereof (e.g., glycine, alanine, sodium glutamate, etc.), and composition B may contain a reducing sugar (e.g., glucose, xylose, etc.) and an amino acid or a salt thereof (e.g., glycine, alanine, sodium glutamate, etc.). In this case, the types of reducing sugar, amino acid, or salt thereof contained in part A and composition B may be the same or different.

[0027] When part A of the food product of the present invention (i.e., the part to be browned) contains reducing sugars (e.g., glucose, xylose, etc.), the content of reducing sugars in part A is preferably 0.05% by weight or more, more preferably 0.3% by weight or more, even more preferably 1% by weight or more, and particularly preferably 3% by weight or more, relative to part A, in order to impart a deep, good browning to part A. In this case, the content of reducing sugars in part A is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 12% by weight or less, relative to part A.

[0028] When part A of the food product of the present invention (i.e., the part to be browned) contains an amino acid or a salt thereof (e.g., glycine, alanine, monosodium glutamate, etc.), the content of the amino acid or a salt thereof in part A is preferably 0.1% by weight or more, more preferably 0.3% by weight or more, even more preferably 1% by weight or more, and particularly preferably 3% by weight or more, relative to part A, in order to impart a deep, good browning to part A. In this case, the content of the amino acid or a salt thereof in part A is preferably 10% by weight or less, more preferably 8% by weight or less, and particularly preferably 7% by weight or less, relative to part A.

[0029] When composition B (i.e., a composition that is liquid at room temperature) attached to part A contains reducing sugars (e.g., glucose, xylose, etc.), the content of reducing sugars in composition B is preferably 0.03% by weight or more, more preferably 0.3% by weight or more, and particularly preferably 1% by weight or more, relative to composition B, in order to achieve a good, deep brown color in part A. In this case, the content of reducing sugars in composition B is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 12% by weight or less, relative to composition B.

[0030] When composition B (i.e., a composition that is liquid at room temperature) attached to part A contains an amino acid or a salt thereof (e.g., glycine, alanine, monosodium glutamate, etc.), the content of the amino acid or a salt thereof in composition B is preferably 0.03% by weight or more, more preferably 0.3% by weight or more, even more preferably 1% by weight or more, and particularly preferably 3% by weight or more, relative to composition B, in order to achieve a deep, good browning color on part A. In this case, the content of the amino acid or a salt thereof in composition B is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 12% by weight or less, relative to composition B.

[0031] Part A of the food product of the present invention (i.e., the part to be browned) may contain other food materials in addition to at least one selected from the group consisting of reducing sugars and amino acids and their salts. The food materials that may be further contained in part A in addition to at least one selected from the group consisting of reducing sugars and amino acids and their salts are not particularly limited as long as they do not impair the object of the present invention, and examples thereof include grain flour (e.g., wheat flour, rice flour, etc.), starch (e.g., raw starches such as wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, and processed starches obtained by subjecting the raw starches to physical, chemical, or enzymatic processing), salt, sugars, seasonings, water, oils and fats, egg yolk powder, egg white powder, whole egg powder, etc. , skim milk powder, animal and vegetable proteins, dietary fiber, emulsifiers, thickeners, vitamins, minerals, colorants, flavorings, preservatives, antioxidants, pH adjusters, enzyme preparations, etc. These food materials may be used alone or in combination of two or more.

[0032] In one embodiment, the food of the present invention may be such that Part A further contains at least one selected from the group consisting of grain flour and starch in addition to at least one selected from the group consisting of reducing sugar, and amino acids and salts thereof. In this case, the content of at least one selected from the group consisting of grain flour and starch in Part A is preferably 50 to 90% by weight, more preferably 55 to 80% by weight, and particularly preferably 60 to 75% by weight, based on Part A.

[0033] Composition B attached to part A (i.e., a composition that is liquid at room temperature) may contain at least one selected from the group consisting of reducing sugars, and amino acids and their salts, as well as other food materials. The food materials that may be further contained in composition B in addition to at least one selected from the group consisting of reducing sugars, and amino acids and their salts are not particularly limited as long as they do not impair the object of the present invention, and examples thereof include grain flour (e.g., wheat flour, rice flour, etc.), starch (e.g., raw starches such as wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, and processed starches obtained by subjecting the raw starches to physical, chemical, or enzymatic processing), salt, sugars, seasonings, water, oils and fats, egg yolk powder, egg white powder, whole egg powder, skimmed milk powder, animal and vegetable proteins, dietary fiber, emulsifiers, thickeners, vitamins, minerals, colorants, flavorings, preservatives, antioxidants, pH adjusters, enzymes, etc. Composition B usually further contains water in addition to at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof. The content of water in composition B is preferably 10 to 99% by weight, more preferably 15 to 80% by weight, and even more preferably 20 to 70% by weight, based on the weight of composition B.

[0034] In one embodiment of the food of the present invention, when the food is an enclosed food (i.e., a food comprising a filling and an outer skin covering at least a portion of the filling), the food materials contained in the filling are not particularly limited as long as they do not impair the objectives of the present invention.

[0035] The method for producing the food of the present invention is not particularly limited except that it comprises incorporating at least one selected from the group consisting of reducing sugars and amino acids and their salts in part A (i.e., the part to be browned), and attaching composition B (i.e., a composition that is liquid at room temperature) containing at least one selected from the group consisting of reducing sugars and amino acids and their salts to part A, and may further comprise other production steps depending on the type of food of the present invention, etc. In one embodiment, when the food of the present invention is an enclosed food (i.e., a food containing a filling and an outer skin that covers at least a part of the filling) and part A is included in the outer skin of the enclosed food, the method for producing the food of the present invention may comprise, for example, preparing the filling, covering (enveloping) at least a part of the filling with the outer skin that contains part A, etc.

[0036] There is no particular limitation on the method for incorporating at least one selected from the group consisting of reducing sugars and amino acids and their salts in part A of the food of the present invention (i.e., the part to be browned), and this may be done by a method known per se or a method equivalent thereto, depending on the type of the food of the present invention, etc. In one embodiment, when the food of the present invention is an enclosed food (i.e., a food including a filling and an outer skin covering at least a part of the filling) and part A is included in the outer skin (noodle skin) of the enclosed food, the outer skin of the enclosed food can be produced, for example, by kneading the raw materials, rolling the obtained dough with a rolling machine (e.g., a roll noodle machine, etc.) to obtain a noodle band, and then cutting or punching out the noodle band into the desired shape. In order to incorporate at least one selected from the group consisting of reducing sugars and amino acids and their salts in part A contained in the outer skin, reducing sugars and amino acids can be added to the raw materials for the skin at any point in the production of the skin (e.g., when the raw materials for the skin are kneaded, etc.). In addition, when water is used as one of the raw materials for the exoskeleton, at least one selected from the group consisting of reducing sugar, and amino acid and salts thereof may be dissolved in water before mixing with the other raw materials, and the obtained aqueous solution may be mixed with the other raw materials.

[0037] When the food of the present invention is, as one embodiment, a filled food (e.g., dumplings, shumai, xiaolongbao, wonton, spring rolls, baozi, ravioli, etc.), the ingredients and preparation method of the filling are not particularly limited as long as they do not impair the object of the present invention, and may be prepared by a method known per se or a method equivalent thereto. In addition, the method of covering (wrapping) at least a part of the filling with an outer skin is also not particularly limited as long as it does not impair the object of the present invention, and may be performed by a method known per se or a method equivalent thereto.

[0038] The method for preparing composition B (i.e., a composition that is liquid at room temperature) is not particularly limited except for using at least one selected from the group consisting of reducing sugars, and amino acids and their salts. Composition B can be prepared, for example, by mixing at least one selected from the group consisting of reducing sugars, and amino acids and their salts with water, together with other raw materials as necessary.

[0039] The method of adhering composition B (i.e., a composition that is liquid at room temperature) to portion A (i.e., the portion to be browned) of the food of the present invention is not particularly limited, and can be performed, for example, by applying composition B to portion A, immersing portion A in composition B, or the like. Composition B can also be adhered to portion A by applying composition B to an apparatus or device (e.g., iron plate, frying pan, etc.) for subjecting the food of the present invention to a heat treatment, and then placing the food of the present invention so that portion A is in contact with the apparatus or device. The timing of adhering composition B to portion A of the food of the present invention is not particularly limited, so long as it is before the food is subjected to a heat treatment to brown portion A.

[0040] The amount of composition B to be applied to portion A of the food of the present invention is preferably 0.01 to 1 g / cm2 relative to the area of ​​the portion to which composition B is applied. 2 and more preferably 0.02 to 0.5 g / cm 2 and particularly preferably 0.03 to 0.3 g / cm 2 It is.

[0041] The food of the present invention is subjected to a heat treatment for the purpose of browning the portion A. The heat treatment for browning the portion A of the food of the present invention is not particularly limited and may be performed by a method known per se or a method equivalent thereto, but it is preferable that the heat treatment includes dry heating (e.g., baking (roasting) heating, stir-frying heating, deep-frying heating, etc.). The heat treatment applied to the food of the present invention may be a method in which a plurality of (two or more) heating methods are performed simultaneously or sequentially, and in one embodiment, when the heat treatment applied to the food of the present invention includes dry heating, the heat treatment may further include a heating method other than dry heating (e.g., wet heating such as steaming heating and boiling heating, microwave heating, etc.). To explain the heat treatment applied to the food of the present invention using baking heating, which is one type of dry heating, and steaming heating, which is one type of wet heating, as examples, the food of the present invention may be steamed and then baked, or the food of the present invention may be baked and then steamed. Alternatively, the food of the present invention may be subjected to steaming and baking simultaneously (so-called steaming). The heat treatment applied to the food of the present invention may be applied to the entire food, or may be applied to a part of the food (e.g., a part including part A).

[0042] When the heat treatment for browning part A of the food of the present invention includes dry heating, the conditions of the dry heating (e.g., heating temperature, heating time, etc.) are not particularly limited as long as part A is browned, and may be appropriately set depending on the heating method, etc. The heating temperature of the dry heating (e.g., baking heating, etc.) may be appropriately adjusted depending on the heating time, etc., but is usually 100 to 250° C., preferably 180 to 240° C. The heating time of the dry heating (e.g., baking heating, etc.) may be appropriately adjusted depending on the heating temperature, etc., but is usually 0.5 to 30 minutes, preferably 1 to 10 minutes.

[0043] In one embodiment, the food of the present invention may be a frozen food, i.e., the food of the present invention may be provided (e.g., sold, transferred, distributed, etc.) in a frozen state. When the food of the present invention is a frozen food, the composition B attached to the part A may also be frozen. When the food of the present invention is a frozen food, the manufacturing method of the food of the present invention includes freezing the food of the present invention. The freezing method and conditions (e.g., freezing temperature, time, etc.) of the food of the present invention are not particularly limited, and may be appropriately performed by a method known per se or a method equivalent thereto depending on the type of the food of the present invention, etc.

[0044] When the food of the present invention is a frozen food, the thawing method is not particularly limited, and the food may be thawed by a method known per se or a method equivalent thereto. When the food of the present invention is a frozen food, the food may be thawed by a heat treatment to brown the part A at the time of thawing.

[0045] The food of the present invention can be browned at least in portion A by being subjected to a heat treatment. The food of the present invention can be browned well in portion A even by a short heat treatment (e.g., 1 to 10 minutes, etc.). In the present invention, the method for evaluating the browning of food is not particularly limited, and can be, for example, evaluated by a specialist panel visually judging and rating the depth and evenness of the browning. A browning that is deep (e.g., reddish brown or dark brown) and uniform can be judged to be good.

[0046] After the food of the present invention is subjected to a heat treatment to obtain a browned food, the browned food may be provided as is (e.g., sold, transferred, distributed, etc.), or the browned food may be frozen and provided as a frozen food. When the browned food is provided as a frozen food, the freezing method and conditions (e.g., freezing temperature, time, etc.) are not particularly limited, and may be appropriately performed according to a method known per se or a method equivalent thereto depending on the type of food, etc. Furthermore, when the browned food is provided as a frozen food, the thawing method is not particularly limited, and the food may be thawed according to a method known per se or a method equivalent thereto.

[0047] In one embodiment, the food product of the present invention may be provided in combination with composition B in a state in which composition B (i.e., a composition that is liquid at room temperature) is not attached to portion A (i.e., the portion to be browned). Thus, according to the present invention, there is also provided a food set in which a food product containing portion A and at least composition B for attachment to portion A are combined (sometimes referred to in this specification as the "food set of the present invention").

[0048] The form of the food set of the present invention is not particularly limited, and examples include a form in which a food containing part A (i.e., the part to be browned) and composition B (i.e., a composition that is liquid at room temperature) for adhering to part A are each contained in separate containers or packaging bags and then combined. The food set of the present invention may be a combination of food containing part A and composition B, as well as other food ingredients.

[0049] Composition B (i.e., a composition that is liquid at room temperature) is applied to portion A (i.e., the portion to be browned) of a food included in the food set of the present invention, and the resulting food (food of the present invention) is subjected to a heat treatment to brown portion A, thereby producing a food with at least portion A browned. Therefore, the food set of the present invention is suitably used as a food set for browned foods.

[0050] According to the present invention, there is also provided a method for producing a browned food product, which comprises subjecting the food product of the present invention to a heat treatment. The heat treatment applied to the food product of the present invention can be carried out in the same manner as the above-mentioned "heat treatment for browning part A of the food product of the present invention", and the preferred embodiment is also the same. The production method is not particularly limited except that it comprises subjecting the food product of the present invention to a heat treatment. In one embodiment, the production method may include not only subjecting the food of the present invention to a heat treatment for browning, but also freezing the food with browned portion A after the heat treatment. The method and conditions for freezing the browned food (e.g., freezing temperature, time, etc.) are not particularly limited, and may be appropriately performed using a method known per se or a method equivalent thereto depending on the type of food, etc.

[0051] According to the present invention, there is also provided a method for producing a browned food (sometimes referred to as the "production method of the present invention" in this specification) which comprises subjecting a food including a portion A (i.e., a portion to be browned) to a heat treatment. The production method of the present invention comprises: incorporating at least one selected from the group consisting of reducing sugar and amino acids and their salts into portion A of the food before the heat treatment for browning; and attaching composition B (i.e., a composition that is liquid at room temperature) containing at least one selected from the group consisting of reducing sugar and amino acids and their salts to portion A of the food before the heat treatment for browning. A food in which portion A contains at least one selected from the group consisting of reducing sugar and amino acids and their salts and composition B containing at least one selected from the group consisting of reducing sugar and amino acids and their salts is attached to portion A can achieve a good browning in portion A even with a short heat treatment.

[0052] In the manufacturing method of the present invention, the types of food products that include part A (ie, the part to be browned) are the same as the food products of the present invention, and the preferred embodiments are also the same.

[0053] The reducing sugars, and amino acids and salts thereof that can be used in the production method of the present invention are the same as those that can be used in the food of the present invention, and preferred embodiments are also the same.

[0054] Composition B (i.e., a composition that is liquid at room temperature) used in the manufacturing method of the present invention is the same as that attached to part A of the food of the present invention, and the preferred aspects, reducing sugar content, amino acid and salt thereof content, etc. are also the same.

[0055] In the manufacturing method of the present invention, the method of incorporating at least one selected from the group consisting of reducing sugars and amino acids and their salts in part A of the food is the same as the above-mentioned ``method of incorporating at least one selected from the group consisting of reducing sugars and amino acids and their salts in part A of the food of the present invention,'' and the preferred aspects, the content of reducing sugars, the content of amino acids and their salts, etc. are also the same.

[0056] In the manufacturing method of the present invention, the method of adhering composition B to part A of the food is the same as the above-mentioned "method of adhering composition B (i.e., a composition that is liquid at room temperature) to part A of the food of the present invention", and the preferred embodiments, amount of adhesion, etc. are also the same.

[0057] In the manufacturing method of the present invention, the heat treatment applied to the food containing part A can be carried out in the same manner as the above-mentioned "heat treatment for browning part A of the food of the present invention", and the preferred embodiments are also the same.

[0058] The manufacturing method of the present invention is not particularly limited except that it comprises subjecting a food containing portion A to a heat treatment to give it a browned color, causing portion A of the food before the heat treatment to contain at least one selected from the group consisting of reducing sugars, and amino acids and their salts, and attaching composition B containing at least one selected from the group consisting of reducing sugars, and amino acids and their salts to portion A of the food before the heat treatment, and may further comprise other manufacturing steps. In one embodiment, the manufacturing method of the present invention may comprise, in addition to subjecting a food containing portion A to a heat treatment to give it a browned color, freezing the food with browned portion A after the heat treatment. The method and conditions for freezing the browned food (e.g., freezing temperature, The temperature, time, etc., are not particularly limited, and may be appropriately determined according to the type of food, etc., by a method known per se or a method equivalent thereto.

[0059] According to the manufacturing method of the present invention, it is possible to produce food with a well-browned portion A even with a short heat treatment.

[0060] The present invention also provides a method for improving the browning of a food product that includes part A (i.e., a part to be browned) (sometimes referred to as the "improvement method of the present invention" in this specification). The improvement method of the present invention comprises: incorporating at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof, into part A of the food; and attaching to part A a composition B (i.e., a composition that is liquid at room temperature) that contains at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof.

[0061] The types of foods whose browning can be improved by the method of the present invention are the same as the foods of the present invention, and the preferred embodiments are also the same.

[0062] The reducing sugars, and amino acids and salts thereof that can be used in the improvement method of the present invention are the same as those that can be used in the food of the present invention, and preferred embodiments are also the same.

[0063] Composition B (i.e., a composition that is liquid at room temperature) used in the improvement method of the present invention is similar to that attached to part A of the food of the present invention, and the preferred aspects, reducing sugar content, amino acid and salt thereof content, etc. are also similar.

[0064] In the improvement method of the present invention, the method of containing at least one selected from the group consisting of reducing sugars and amino acids and their salts in part A of the food is the same as the above-mentioned ``method of containing at least one selected from the group consisting of reducing sugars and amino acids and their salts in part A of the food of the present invention'', and the preferred aspects, the content of reducing sugars, the content of amino acids and their salts, etc. are also the same.

[0065] In the improvement method of the present invention, the method of adhering composition B to part A of the food is the same as the above-mentioned "method of adhering composition B (i.e., a composition that is liquid at room temperature) to part A of the food of the present invention", and the preferred embodiments, amount of adhesion, etc. are also the same.

[0066] The browning improved by the improvement method of the present invention may be imparted to food by any type of heat treatment, and is not particularly limited. However, in the improvement method of the present invention, the heat treatment for browning the food may be carried out in the same manner as the above-mentioned "heat treatment for browning part A of the food of the present invention," and the preferred embodiments are also the same.

[0067] The improvement method of the present invention can improve at least one selected from the group consisting of the depth and uniformity of browning. In one embodiment, the improvement method of the present invention is a method for improving at least one selected from the group consisting of the depth and uniformity of browning of a food product including part A (i.e., the part to be browned), and is preferably a method for improving the depth and uniformity of browning of a food product including part A.

[0068] The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples in any way. Unless otherwise specified, all of the raw materials used in the following examples are commercially available for food use. EXAMPLES

[0069] <Test 1> Example 1 Gyoza dumplings (unheated) with batter on the bottom were made according to the following steps (1) to (4). All steps (1) to (4) were performed at room temperature (25° C.).

[0070] (1) Preparation of the outer skin Salt and glucose were dissolved in water in the ratios shown in Table 1 below, and then mixed with wheat flour. The mixture was kneaded in a mixer to prepare dough. The obtained dough was rolled to a thickness of 0.8 mm in a roll-type noodle making machine to prepare a noodle band. The noodle band was cut into an oval shape with a major axis of 90 mm and a minor axis of 80 mm to prepare the outer skin for gyoza (weight per piece: 6 g).

[0071] [Table 1]

[0072] (2) Preparation of filling and covering After preparing the filling for gyoza by kneading the minced meat, chopped vegetables, seasonings, etc., 13 g of the filling was covered with 6 g of the outer skin prepared in (1) above to form semicircular gyoza (bottom area: 10 to 12 cm2). 2 ) was prepared.

[0073] (3) Making the batter Starch, egg white powder, and glucose were uniformly dispersed in water in the ratios shown in Table 2 below, and then mixed with edible vegetable oil in which an emulsifier had been dissolved to prepare a batter. The batter is liquid (has fluidity) at room temperature (25°C).

[0074] [Table 2]

[0075] (4) Adhesion of batter liquid Approximately 1 g of the batter liquid prepared in (3) above was applied to the bottom surface (the part to be browned) of the gyoza prepared in (2) above, to obtain gyoza with the batter liquid applied to the bottom surface (hereinafter also referred to as "gyoza of Example 1").

[0076] Comparative Example 1 The same procedure as in Example 1 was repeated except that glucose was not used in the preparation of the outer skin (step (1)). Using the same procedure, dumplings with batter liquid attached to the bottom surface were obtained (hereinafter also referred to as "Dumplings of Comparative Example 1").

[0077] Comparative Example 2 Gyoza with batter adhering to the bottom surface were obtained by the same procedure as in Example 1, except that glucose was not used in preparing the batter (step (3)) (hereinafter also referred to as "gyoza of Comparative Example 2").

[0078] Example 2 Gyoza with batter adhering to the bottom surface were obtained by the same procedure as in Example 1, except that glycine was used instead of glucose in preparing the batter (step (3)) (hereinafter, also referred to as "gyoza of Example 2").

[0079] Example 3 In preparing the outer shell (step (1)), gyoza with batter liquid adhering to the bottom surface were obtained by following the same procedure as in Example 1, except that in addition to the ingredients listed in Table 1, glycine was further used at a ratio of 0.5% by weight based on the total amount of ingredients (hereinafter, also referred to as "gyoza of Example 3").

[0080] Example 4 Gyoza with batter adhering to the bottom surface were obtained by following the same procedure as in Example 1, except that in preparing the outer shell (step (1)), in addition to the ingredients listed in Table 1, glycine was further used at a ratio of 0.5% by weight based on the total amount of ingredients, and in preparing the batter (step (3)), glycine was used instead of glucose (hereinafter, also referred to as "gyoza of Example 4").

[0081] Example 5 Gyoza with batter adhering to the bottom surface were obtained by following the same procedure as in Example 1, except that glycine was used instead of glucose in preparing the outer shell (step (1)), and glycine was used instead of glucose in preparing the batter (step (3)) (hereinafter also referred to as "gyoza of Example 5").

[0082] Example 6 Gyoza with batter adhering to the bottom surface were obtained by the same procedure as in Example 1, except that in preparing the outer shell (step (1)), in addition to the ingredients listed in Table 1, glycine was further used in a proportion of 0.5% by weight based on the total amount of ingredients, and in preparing the batter (step (3)), in addition to the ingredients listed in Table 2, glycine was further used in a proportion of 1.3% by weight based on the total amount of ingredients (hereinafter referred to as "gyoza of Example 6").

[0083] (Evaluation of browning) Each of the dumplings in Examples 1 to 6 and Comparative Examples 1 and 2 was steamed and heated at 100°C for 4 minutes using a steamer, then placed on a hot plate with the batter-covered bottom side facing down and baked at 195±5°C for 2 minutes. The temperature of the hot plate was measured and adjusted using a surface thermometer. After baking, the bottom color (depth, uniformity) of the dumplings was visually inspected by three expert panelists, who then jointly scored them in 0.1 point increments according to the following scale:

[0084] [Evaluation scale for browning (depth, uniformity)] 5.0 points: The entire product is evenly browned (reddish brown or dark brown). 4.0 points: Overall browned (golden or brown) 3.0 points: Light browning (light yellow to yellow) overall, or dark browning in some areas arrive 2.0 points: Light browning in some areas 1.0: Almost no browning 0.0 points: No browning at all *A score of 3 or above is considered a pass.

[0085] The results are shown in Table 3 below. In the table, "Glc" means glucose and "Gly" means glycine.

[0086] [Table 3]

[0087] As shown in Table 3, all of the gyoza of Examples 1 to 6, which contain at least one element selected from the group consisting of glucose and glycine in the outer shell and have a batter liquid containing at least one element selected from the group consisting of glucose and glycine attached to the bottom surface, had a nice browned bottom surface even after short heating treatment. On the other hand, the dumplings of Comparative Example 1, which did not contain reducing sugars, amino acids and their salts in the outer skin, were hardly browned. Also, the dumplings of Comparative Example 2, which did not contain reducing sugars, amino acids and their salts in the batter liquid attached to the bottom, were only lightly browned locally on the bottom, and did not brown well.

[0088] <Test 2> Example 7 Using the same procedure as in Example 1 of Test 1, dumplings with batter liquid attached to their bottom surfaces were obtained (hereinafter also referred to as "dumplings of Example 7").

[0089] Example 8 Gyoza with batter on the bottom surface were obtained in the same manner as in Example 1 of Test 1, except that xylose was used instead of glucose in the preparation of the outer skin (step (1)) and that xylose was used instead of glucose in the preparation of the batter (step (3)). (Hereinafter, also referred to as "the dumplings of Example 8").

[0090] Comparative Example 3 Gyoza with batter adhering to the bottom surface were obtained using the same procedures as in Example 1 of Test 1, except that sucrose was used instead of glucose in preparing the outer shell (step (1)) and that sucrose was used instead of glucose in preparing the batter (step (3)) (hereinafter also referred to as "gyoza of Comparative Example 3").

[0091] Example 9 Gyoza with batter adhering to the bottom surface were obtained by following the same procedures as in Example 1 of Test 1, except that glycine was used instead of glucose in preparing the outer shell (step (1)) and glycine was used instead of glucose in preparing the batter (step (3)) (hereinafter also referred to as "gyoza of Example 9").

[0092] Example 10 Gyoza with batter adhering to the bottom surface were obtained using the same procedures as in Example 1 of Test 1, except that alanine was used instead of glucose in preparing the outer shell (step (1)), and alanine was used instead of glucose in preparing the batter (step (3)) (hereinafter also referred to as "gyoza of Example 10").

[0093] Example 11 In preparing the batter (step (3)), except that glycine was used instead of glucose, gyoza with batter adhering to the bottom surface were obtained by the same procedure as in Example 1 of Test 1 (hereinafter also referred to as "gyoza of Example 11").

[0094] Example 12 Gyoza with batter adhering to the bottom surface were obtained by the same procedure as in Example 1 of Test 1, except that alanine was used instead of glucose in preparing the batter (step (3)) (hereinafter also referred to as "gyoza of Example 12").

[0095] (Example 13) In preparing the batter (step (3)), except that sodium glutamate was used instead of glucose, the same procedure as in Example 1 of Test 1 was used to obtain gyoza with batter adhering to the bottom surface (hereinafter also referred to as "gyoza of Example 13").

[0096] (Evaluation of browning) For the dumplings of Examples 7 to 13 and Comparative Example 3, the browning was evaluated in the same manner as in Test 1. The results are shown in Table 4 below. In the table, "Glc" means glucose, "Xyl" means xylose, "Suc" means sucrose, "Gly" means glycine, "Ala" means alanine, and "MSG" means monosodium glutamate.

[0097] [Table 4]

[0098] As shown in Table 4, the gyoza of Examples 7 and 8, which contained glucose or xylose (both reducing sugars) in the outer skin and had a batter liquid containing glucose or xylose attached to the bottom surface, both had a nice browned bottom surface even after short heating treatment. On the other hand, the dumplings of Comparative Example 3, which contained sucrose, which is not a reducing sugar (non-reducing sugar), in the outer shell and had a batter liquid containing sucrose attached to the bottom, hardly browned at all. In addition, the gyoza of Examples 9 and 10, which contain alanine or glycine in the outer shell and have a batter liquid containing alanine or glycine attached to the bottom surface, and the gyoza of Examples 11 to 13, which contain glucose in the outer shell and have a batter liquid containing alanine, glycine or sodium glutamate attached to the bottom surface, all had a nice browned bottom surface even after short heating treatment.

[0099] <Test 3> (Examples 14 to 17) In preparing the outer shell (step (1)), the glucose ratio (2.0% by weight relative to the total amount of raw materials) was changed to the ratio shown in Table 5 below (0.5 to 10% by weight relative to the total amount of raw materials), and the same procedure as in Example 1 of Test 1 was used to obtain gyoza with batter liquid adhered to the bottom surface (hereinafter referred to as "gyoza of Example 14" to "gyoza of Example 17", respectively).

[0100] (Examples 18 to 21) In preparing the outer shell (step (1)), the proportion of glucose (2.0% by weight relative to the total amount of raw materials) was changed to the proportion shown in Table 5 below (0.5 to 10% by weight relative to the total amount of raw materials), and in preparing the batter (step (3)), glycine was used instead of glucose. Except for this, gyoza with batter adhering to the bottom surface were obtained in the same manner as in Example 1 of Test 1 (hereinafter referred to as "gyoza of Example 18" to "gyoza of Example 21", respectively).

[0101] Comparative Example 4 Gyoza with batter adhering to the bottom surface were obtained by the same procedure as in Example 1 of Test 1, except that glucose was not used in preparing the batter (step (3)) (hereinafter also referred to as "gyoza of Comparative Example 4").

[0102] (Examples 22 to 27) In preparing the batter (step (3)), the glucose ratio (1.3% by weight based on the total amount of ingredients) was changed to the ratio shown in Table 6 below (0.05 to 10% by weight based on the total amount of ingredients), and the same procedure as in Example 1 of Test 1 was used to obtain gyoza with batter adhering to the bottom surface (hereinafter referred to as "gyoza of Example 22" to "gyoza of Example 27", respectively).

[0103] (Examples 28 to 33) In preparing the batter (step (3)), gyoza with batter adhering to the bottom surface were obtained by the same procedure as in Example 1 of Test 1, except that glycine was used instead of glucose in the proportions shown in Table 6 below (0.05 to 10% by weight relative to the total amount of ingredients) (hereinafter, these are also referred to as "gyoza of Example 28" to "gyoza of Example 33", respectively).

[0104] (Evaluation of browning) For the dumplings of Examples 14 to 33 and Comparative Example 4, the browning was evaluated in the same manner as in Test 1. The results are shown in Tables 5 and 6 below.

[0105] [Table 5]

[0106] [Table 6]

[0107] As shown in Table 5, the gyoza of Examples 14 to 17, which contain 0.5 to 10% by weight glucose in the outer shell and have a batter liquid containing 1.3% by weight glucose attached to the bottom surface, and the gyoza of Examples 18 to 21, which contain 0.5 to 10% by weight glucose in the outer shell and have a batter liquid containing 1.3% by weight glycine attached to the bottom surface, all had a nice browning on the bottom surface even after short heating treatment. In addition, as shown in Table 6, the gyoza of Examples 22 to 27 in which the outer shell contains 2.0% by weight of glucose and the batter liquid containing 0.05 to 10% by weight of glucose is attached to the bottom surface, and the gyoza of Examples 22 to 27 in which the outer shell contains 2.0% by weight of glucose and the batter liquid containing 0.05 to 10% by weight of glucose is attached to the bottom surface, Even with a short heating period, the bottom was nicely browned. On the other hand, the dumplings of Comparative Example 4, in which the batter liquid adhering to the bottom surface did not contain reducing sugars, amino acids, or their salts, only had a light browning locally on the bottom surface and did not brown well.

[0108] <Test 4> (Example 34) Gyoza with batter adhering to the bottom surface were obtained by following the same procedure as in Example 1 of Test 1, except that in preparing the outer shell (step (1)), xylose was used instead of glucose in the proportion shown in Table 7 below (0.1% by weight relative to the total amount of raw materials), and in preparing the batter (step (3)), glycine was used instead of glucose (step (4)). (Hereinafter, these are also referred to as "gyoza of Example 34").

[0109] (Examples 35 to 37) In preparing the outer shell (step (1)), gyoza with batter liquid adhering to the bottom surface were obtained by the same procedure as in Example 1 of Test 1, except that glycine was used instead of glucose in the proportions shown in Table 7 below (0.1 to 5% by weight relative to the total amount of ingredients) (hereinafter referred to as "gyoza of Example 35" to "gyoza of Example 37", respectively).

[0110] (Evaluation of browning) For the dumplings of Examples 34 to 37, the browning was evaluated in the same manner as in Test 1. The results are shown in Table 7 below.

[0111] [Table 7]

[0112] As shown in Table 7, the gyoza of Example 34, which had a batter liquid containing 0.1 wt% xylose in the outer shell and 1.3 wt% glycine attached to the bottom, and the gyoza of Examples 35 to 37, which had a batter liquid containing 0.1 to 5 wt% glycine in the outer shell and 1.3 wt% glucose attached to the bottom, all had a nice browning on the bottom even after short heating treatment.

[0113] The results of Tests 1 to 4 above suggest that by incorporating at least one selected from the group consisting of reducing sugars and amino acids and their salts in the portion of a food that is to be browned (portion A) and by applying to the portion that is to be browned a composition that is liquid at room temperature (composition B) that contains at least one selected from the group consisting of reducing sugars and amino acids and their salts, the food can be browned well even with a short heating process. [Industrial Applicability]

[0114] According to the present invention, there is provided a food product which can be well browned even by short-term heat treatment. The present invention also provides foods that have a good browning and a method for producing the same. The present invention also provides a method for improving browning. The method for improving browning of the present invention is suitably used for improving the depth and uniformity of browning imparted to food. The present invention also provides a food set suitable for use in producing browned foods.

Claims

1. (A) a food product containing a portion to be browned (hereinafter referred to as "portion A"), The part A contains at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof; A food product having attached to part A a composition (B) that is liquid at room temperature and contains at least one selected from the group consisting of reducing sugars, and amino acids and their salts (hereinafter referred to as "composition B") (excluding those in which part A contains reducing sugars and composition B contains reducing sugars).

2. 2. The food product of claim 1, wherein said part A further comprises at least one selected from the group consisting of flour and starch.

3. The food product includes a filling and an outer skin covering at least a portion of the filling, The food product according to claim 1 or 2, wherein the outer skin comprises the portion A.

4. The food product according to any one of claims 1 to 3, wherein the food product is a dumpling, a shumai, a xiaolongbao, a wonton, a spring roll, a baozi, or a ravioli.

5. The food product according to any one of claims 1 to 4, wherein the food product is a dumpling.

6. When the part A contains a reducing sugar, the content of the reducing sugar is 0.05 to 20% by weight relative to the part A; When the portion A contains an amino acid or a salt thereof, the content of the amino acid or the salt thereof is 0.1 to 10% by weight based on the weight of the portion A; When the composition B contains a reducing sugar, the content of the reducing sugar is 0.03 to 20% by weight based on the weight of the composition B; The food according to any one of claims 1 to 5, wherein when composition B contains an amino acid or a salt thereof, the content of the amino acid or the salt thereof is 0.03 to 20% by weight relative to composition B.

7. The amount of the composition B attached to the portion A is 0.01 to 1 g / cm2 relative to the area of ​​the portion to which the composition B is attached. ２ The food according to any one of claims 1 to 6,

8. The food product according to any one of claims 1 to 7, wherein the food product and composition B are frozen.

9. The food product according to any one of claims 1 to 8, wherein the heat treatment for browning the portion A comprises dry heating.

10. (A) A method for producing a browned food product, comprising subjecting a food product including a portion to be browned (hereinafter referred to as "portion A") to a heat treatment, the method comprising the steps of: The portion A of the food before the heat treatment contains at least one selected from the group consisting of reducing sugar, and amino acid and salt thereof; and A manufacturing method comprising attaching a composition (B) that is liquid at room temperature (hereinafter referred to as "composition B") containing at least one selected from the group consisting of reducing sugars, and amino acids and their salts, to the portion A of the food before it is subjected to the heat treatment (excluding the case where the manufacturing method comprises incorporating reducing sugars in the portion A and the composition B contains reducing sugars).

11. The method of claim 10, wherein said part A contains at least one selected from the group consisting of flour and starch.

12. The food product includes a filling and an outer skin covering at least a portion of the filling, The method according to claim 10 or 11, wherein the outer skin comprises the part A.

13. The method according to any one of claims 10 to 12, wherein the food is dumplings, shumai, xiaolongbao, wonton, spring rolls, baozi or ravioli.

14. The method according to any one of claims 10 to 13, wherein the food product is a dumpling.

15. When reducing sugar is contained in the part A, the content of the reducing sugar is 0.05 to 20% by weight relative to the part A; When an amino acid or a salt thereof is contained in the part A, the content of the amino acid or the salt thereof is 0.1 to 10% by weight relative to the part A; When the composition B contains a reducing sugar, the content of the reducing sugar is 0.03 to 20% by weight based on the weight of the composition B; The method according to any one of claims 10 to 14, wherein when composition B contains an amino acid or a salt thereof, the content of the amino acid or the salt thereof is 0.03 to 20% by weight relative to composition B.

16. The amount of the composition B applied to the portion A is 0.01 to 1 g / cm2 relative to the area of ​​the portion to which the composition B is applied. ２ The method according to any one of claims 10 to 15,

17. The method according to any one of claims 10 to 16, further comprising freezing the food after the heat treatment.

18. The method of any one of claims 10 to 17, wherein the heat treatment comprises dry heating.

19. (A) comprising at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof, in a portion (hereinafter referred to as "portion A") of a food product that includes said portion A to be browned; and (B) a composition that is liquid at room temperature and contains at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof (hereinafter referred to as "composition B") is applied to the portion A. (except where said method includes including a reducing sugar in said part A and said composition B includes a reducing sugar).

20. A food set for browning food, comprising at least (A) a food product including a portion to be browned (hereinafter referred to as "portion A") and (B) a composition that is liquid at room temperature (hereinafter referred to as "composition B") for adhering to portion A, The part A contains at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof, A food set, wherein composition B contains at least one selected from the group consisting of reducing sugars, and amino acids and salts thereof (excluding those in which part A contains reducing sugars and composition B contains reducing sugars).