Frozen food for baking and method for producing the same

Abstract

To provide a frozen food including a filling-wrapped noodle strip food in frozen state and a batter composition in frozen state attached to the filling-wrapped noodle strip food, where the surface slipperiness of the filling-wrapped noodle strip food is improved when baked to a state suitable for eating.SOLUTION: A frozen food for baking includes a filling-wrapped noodle strip food in frozen state and a batter composition in frozen state attached to at least a part of the external surface of the filling-wrapped noodle strip food, where the batter composition has a viscosity of 50-1400 mPa s at 30°C.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a frozen food for baking, comprising a frozen bean-jam-filled noodle sheet food and a frozen batter composition attached to the bean-jam-filled noodle sheet food. The present invention also relates to a method for producing the frozen food. Furthermore, the present invention also relates to a method for shortening the baking time of the frozen food, a method for preventing burning, etc. [Background technology]

[0002] Conventionally, various frozen foods have been marketed, among which stuffed noodle foods such as gyoza are one of the most popular menus among consumers. On the other hand, consumers' tastes for food have recently been increasingly becoming more high-end, and various proposals have been made for the purpose of further improving the quality of frozen gyoza and the like.

[0003] For example, in order to form a desirable browned appearance when frozen dumplings are baked, it has been proposed to apply a coating composition containing water, grains, and a gelling agent to frozen dumplings (Patent Document 1). In addition, in order to suppress the white aging that occurs on the skin surface when frozen dumplings that have been frozen and steamed are baked, it has been proposed to apply an unheated dumpling wing-forming composition containing water, oils and fats, grain flour, and an emulsifier to the steamed dumplings and steam them (Patent Documents 2 and 3). In addition, in order to form wing-shaped burrs with a fragrant crispness on pan-fried dumplings, it has been proposed to apply a coating material containing oxidized starch and / or acid-treated starch to the dumplings and bake them (Patent Document 4). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2022 / 163751 [Patent Document 2] JP 2020-61963 A [Patent Document 3] JP 2020-61964 A [Patent Document 4] JP 2007-319160 A Summary of the Invention [Problem to be solved by the invention]

[0005] The proposals in the above Patent Documents 1 to 4 all involve applying a specific composition to the surface of a dumpling before baking, but if the composition applied to the surface of the dumpling remains after baking, the texture of the baked dumpling (fried dumpling) becomes slimy, which is a problem that actually reduces the quality. This tendency is particularly noticeable in Patent Document 1, which proposes applying a coating-forming composition to the entire surface of the dumpling.

[0006] The present invention has been made in consideration of the above-mentioned circumstances, and the problem it aims to solve is to provide a frozen food comprising a frozen bean-jam encrusted noodle sheet food and a frozen batter composition adhering to the bean-jam encrusted noodle sheet food, in which the sliminess of the surface of the bean-jam encrusted noodle sheet food is improved when the food is baked until it is in a state suitable for eating, and a method for producing the same. [Means for solving the problem]

[0007] The present inventors have intensively studied to solve the above-mentioned problems, and have found that, in a frozen food comprising a frozen bean-jam wrapped noodle strip food and a frozen batter composition attached to the bean-jam wrapped noodle strip food, the viscosity of the frozen batter composition at 30°C is adjusted to a specific range, and the frozen food is baked until it is suitable for eating, and the slippery surface of the bean-jam wrapped noodle strip food can be improved. Surprisingly, it has also been found that the viscosity of the frozen batter composition at 30°C is in a specific range, and when the frozen food is baked until it is suitable for eating, the burning that occurs on the baked surface of the bean-jam wrapped noodle strip food can be suppressed. Furthermore, it has also been found that the viscosity of the frozen batter composition at 30°C is in a specific range, and the baking time of the frozen food can be shortened. Based on these findings, the present inventors have further researched and completed the present invention. That is, the present invention is as follows.

[0008] [1] A method for producing a frozen enrobed noodle food product comprising: a frozen batter composition attached to at least a portion of the outer surface of the enrobed noodle food product; The batter composition has a viscosity of 50 to 1400 mPa·s at 30°C. [2] The frozen food product described in [1], wherein the batter composition contains water and grain flour and / or starch. [3] The frozen food product described in [2], wherein the batter composition further contains a fat or oil. [4] The frozen food product described in [2] or [3], wherein the batter composition further contains a thickening agent and / or a gelling agent. [5] A frozen food product described in any one of [1] to [4], wherein the amount of the batter composition adhering to the enrobed noodle sheet food is 3 to 40% by weight of the enrobed noodle sheet food. [6] The frozen food product according to any one of [1] to [5], wherein the stuffed noodle food is a dumpling. [7] A process in which a frozen batter composition is attached to at least a portion of the outer surface of the frozen filled noodle food (hereinafter referred to as the "attaching process"); The method for producing a frozen food to be baked, wherein the batter composition has a viscosity of 50 to 1400 mPa·s at 30°C. [8] The method of manufacturing according to [7], wherein the batter composition comprises water and cereal flour and / or starch. [9] The method of manufacturing according to [8], wherein the batter composition further contains a fat or oil.

[10] The method of manufacturing according to [8] or [9], wherein the batter composition further comprises a thickening agent and / or a gelling agent.

[11] The manufacturing method described in any one of [7] to

[10] , wherein the amount of the batter composition adhering to the enrobed noodle sheet food is 3 to 40% by weight of the enrobed noodle sheet food.

[12] The manufacturing method according to any one of [7] to

[11] , wherein the step (attaching step) includes any one of the following steps (i) to (x): (i) a step of attaching an unfrozen batter composition to at least a portion of the outer surface of a frozen, filled noodle food product; (ii) applying an unfrozen batter composition to at least a portion of the outer surface of the frozen filled noodle strip food, and then freezing the same; (iii) A step of subjecting the wrapped noodle sheet food to a heat treatment, freezing the food, and attaching an unfrozen batter composition to at least a portion of the outer surface of the frozen wrapped noodle sheet food. (iv) a step of subjecting the wrapped noodle sheet food to a heat treatment, freezing the food, attaching an unfrozen batter composition to at least a portion of the outer surface of the resulting frozen wrapped noodle sheet food, and then freezing the resulting food. (v) filling a tray with an unfrozen batter composition, transferring an unfrozen filled-in noodle strip food onto the tray, contacting the filled-in noodle strip food with the batter composition, and then freezing the filled-in noodle strip food. (vi) A step of filling a tray with an unfrozen batter composition, transferring an unfrozen filled-in noodle strip food onto the tray, bringing the filled-in noodle strip food into contact with the batter composition filled on the tray, and then subjecting them to a heat treatment and freezing them. (vii) transferring the unfrozen enrobed noodle strip food to a tray, freezing the same, topping the enrobed noodle strip food with an unfrozen batter composition, and then freezing the same; (viii) transferring the unfrozen bean-jam wrapped noodle strip food to a tray, subjecting it to a heat treatment, and then freezing it; topping the unfrozen bean-jam wrapped noodle strip food with a batter composition, and then freezing it; (ix) transferring the unfrozen enrobed noodle strip food to a tray, topping the enrobed noodle strip food with an unfrozen batter composition, and then freezing the same; (x) transferring the unfrozen bean-jam wrapped noodle strip food to a tray, subjecting it to a heat treatment, and then topping the unfrozen bean-jam wrapped noodle strip food with a batter composition, followed by freezing the batter composition;

[13] The method for producing a food product according to any one of [7] to

[12] , wherein the stuffed noodle food product is a dumpling.

[14] A method for shortening the baking time of a frozen food product comprising a frozen enrobed noodle sheet food and a frozen batter composition adhering to at least a portion of the outer surface of the enrobed noodle sheet food, comprising: and adjusting the viscosity of the batter composition at 30°C to be 50 to 1400 mPa·s.

[15] A method for suppressing scorching that occurs on a baked surface of a frozen bean-jam-filled noodle-strip food when a frozen food product comprising a frozen bean-jam-filled noodle-strip food and a frozen batter composition adhering to at least a portion of the outer surface of the frozen bean-jam-filled noodle-strip food is baked until the food is in a state suitable for eating, comprising: and adjusting the viscosity of the batter composition at 30°C to be 50 to 1400 mPa·s.

[16] A method for improving the sliminess of a surface of a bean-jam-filled noodle sheet food when a frozen food product comprising a frozen bean-jam-filled noodle sheet food and a frozen batter composition adhering to at least a portion of the outer surface of the bean-jam-filled noodle sheet food is baked until the food is in a state suitable for eating, comprising: and adjusting the viscosity of the batter composition at 30°C to be 50 to 1400 mPa·s.

[17] The method according to any one of

[14] to

[16] , wherein the batter composition comprises water and cereal flour and / or starch.

[18] The method described in

[17] , wherein the batter composition further comprises a fat or oil.

[19] The method of

[17] or

[18] , wherein the batter composition further comprises a thickening agent and / or a gelling agent.

[20] The method according to any one of

[14] to

[19] , wherein the amount of the batter composition adhering to the enrobed noodle sheet food is 3 to 40% by weight of the enrobed noodle sheet food.

[21] The method according to any one of

[14] to

[20] , wherein the stuffed noodle food is a dumpling. Effect of the Invention

[0009] According to the present invention, a frozen food product can be provided that includes a frozen bean-jam encrusted noodle sheet food and a frozen batter composition adhering to the bean-jam encrusted noodle sheet food, in which the sliminess of the surface of the bean-jam encrusted noodle sheet food is improved when the food is baked until it is in a state suitable for eating, and a method for producing the same. In addition, according to the present invention, a frozen food product can be provided that includes a frozen bean-filled noodle sheet food and a frozen batter composition adhering to the bean-filled noodle sheet food, in which burning that occurs on the baked surface of the bean-filled noodle sheet food when the food is baked until it is in a state suitable for eating is suppressed, and a method for producing the same can be provided. In addition, the present invention can also provide a method for shortening the baking cooking time of a frozen food comprising a frozen encrusted noodle sheet food and a frozen batter composition adhering to at least a portion of the outer surface of the encrusted noodle sheet food. Furthermore, the present invention can provide a method for suppressing burning that occurs on the baked surface of an enrobed noodle sheet food when a frozen food comprising a frozen enrobed noodle sheet food and a frozen batter composition adhering to at least a portion of the outer surface of the enrobed noodle sheet food is baked until it is in a state suitable for eating. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The frozen food of the present invention comprises a frozen filled noodle sheet food and a frozen batter composition. In the present invention, "frozen food" refers to food in a frozen state. Frozen foods can be sold, transferred, distributed, stored, etc., in a frozen state. Frozen foods are to be eaten after thawing. Frozen foods may be cooked as needed (e.g., baked, etc.) in conjunction with thawing (in other words, simultaneously with thawing) or after thawing.

[0011] In the present invention, the term "encased noodle food" refers to a food that includes a filling (generally called "filling") and a noodle skin (simply called "skin") that covers at least a part of the filling. Specific examples of encased noodle food include, but are not limited to, gyoza, shumai, xiaolongbao, wonton, spring rolls, baozi, and ravioli.

[0012] The method of producing the bean-jam wrapped food used in the frozen food of the present invention (i.e., the bean-jam wrapped food contained in the frozen food of the present invention in a frozen state) is not particularly limited, but for example, the filling of the bean-jam wrapped food may be produced by covering the filling with a skin for bean-jam wrapped food. The filling of the bean-jam wrapped food is not particularly limited, and may be produced according to the type of the bean-jam wrapped food, using common raw materials (e.g., meat such as beef, pork, chicken, and seafood; vegetables such as cabbage, Chinese cabbage, onion, leek, green onion, ginger, and garlic; oils and fats such as edible animal oils and fats, edible vegetable oils and fats; seasonings such as salt, pepper, miso, soy sauce, and sugar; water, milk, eggs, dietary fiber, grain flour, starch, protein, amino acids, vitamins, minerals, extracts, emulsifiers, preservatives, antioxidants, pH adjusters, flavors, etc.) by a method known per se or a method similar thereto. The wrapper for the bean-jam-filled noodle strip food is not particularly limited, and may be prepared by a method known per se or a method equivalent thereto. For example, the wrapper for the bean-jam-filled noodle strip food may be prepared by kneading raw materials (e.g., water, grain flour, salt, etc.) to prepare dough, rolling it to a desired thickness (e.g., about 0.1 to 2 mm) using a rolling machine (e.g., a roll-type noodle machine, etc.) to prepare a noodle strip, and then cutting the noodle strip into a desired shape (e.g., circle, oval, rectangle, etc.) or punching it into a desired shape. Examples of raw materials for the skin include water, grain flour (e.g., wheat flour, rice flour, etc.), starch, fats and oils (edible animal fats and oils, edible vegetable fats and oils), salt, eggs (e.g., liquid eggs, egg yolk powder, egg white powder, whole egg powder, etc.), gluten, skim milk powder, dietary fiber, protein, amino acids, vitamins, minerals, extracts, emulsifiers, preservatives, antioxidants, pH adjusters, seasonings, flavorings, colorants, etc., but are not limited thereto. As long as the object of the present invention is not impaired, raw materials that can be normally used in the manufacture of skins for wrapped noodle belt foods may be used without limitation. These raw materials may be used alone or in combination of two or more. The amount of raw materials used is not particularly limited as long as the skin can be produced, and may be appropriately set depending on the type of raw materials, etc., but for example, the amount of water used in the manufacture of the skin is usually 10 to 50% by weight, preferably 15 to 45% by weight, based on the total amount of the raw materials for the skin. The method for covering the filling with the skin is not particularly limited, and may be a method known per se or a method similar thereto.The number of skins used to cover the filling may be one or more. The unheated bean-jam wrapped noodle sheet food (also called raw bean-jam wrapped noodle sheet food) obtained by covering the filling with a skin may be subjected to a heat treatment (e.g., steaming, etc.) as necessary. When the raw bean-jam wrapped noodle sheet food is subjected to a heat treatment, the heating temperature and time are not particularly limited as long as they do not impair the object of the present invention, and may be set appropriately. The present invention may use a commercially available bean-jam wrapped noodle sheet food.

[0013] In the present invention, the term "batter composition" refers to a composition that is applied to the surface of a food product. The batter composition is usually in a liquid form at room temperature (25°C). Here, "liquid" means that it has fluidity, and includes paste and slurry forms. In this specification, a batter composition that is in a liquid form at room temperature may be referred to as "batter liquid". The batter composition may be used, for example, to form a coating on the outer surface of a stuffed noodle food, to form a suitable browning on a stuffed noodle food, or to form wings on a dumpling, which is a type of stuffed noodle food. The batter composition includes, for example, a coating composition, a browning composition, a dumpling wing composition, etc.

[0014] The batter composition used in the frozen food of the present invention (i.e., the batter composition contained in the frozen food of the present invention in a frozen state) usually contains water. Examples of water contained in the batter composition include purified water such as distilled water and ion-exchanged water, tap water, alkaline electrolyzed water, etc., but are not limited thereto, and any water suitable for food production may be used. The content of water in the batter composition contained in the frozen food of the present invention in a frozen state is usually 50 to 97% by weight, preferably 70 to 95% by weight, and more preferably 75 to 93% by weight, based on the total amount of the raw materials of the batter composition.

[0015] The batter composition used in the frozen food product of the present invention preferably further contains, in addition to water, cereal flour and / or starch.

[0016] In the present invention, "cereal flour" refers to a food material obtained by milling grains, and specific examples thereof include, but are not limited to, wheat flour, rice flour, corn flour, barley flour, buckwheat flour, rye flour, potato flour, soy flour, adzuki bean flour, barnyard millet flour, millet flour, and proso millet flour. One type of grain flour may be used alone, or two or more types may be used in combination. The grain flour contained in the batter composition is preferably wheat flour or contains wheat flour.

[0017] When the batter composition used in the present invention (i.e., the batter composition contained in a frozen state in the frozen food of the present invention) contains grain flour, the content of grain flour in the batter composition contained in a frozen state in the frozen food of the present invention is typically 0.03 to 10 wt %, preferably 0.05 to 7 wt %, and more preferably 0.07 to 5 wt %, relative to the batter composition.

[0018] In the present invention, "starch" refers to a food material mainly composed of amylose and amylopectin. Starch as referred to here means one isolated from plants, etc., and is distinguished from starch contained in grain flour, for example. Specific examples of starch include, but are not limited to, non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch (corn starch, waxy corn starch, etc.), tapioca starch, sago palm starch, mung bean starch, potato starch, sweet potato starch, etc. The starch may be processed, i.e., processed starch may be used. Examples of types of processed starch include, but are not limited to, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenylsuccinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, gelatinized starch, heat-moisture treated starch, oil-processed starch, acid-treated starch, alkali-treated starch, bleached starch, enzyme-treated starch, etc. One type of starch may be used alone, or two or more types may be used in combination.

[0019] When the batter composition used in the present invention (i.e., the batter composition contained in a frozen state in the frozen food of the present invention) contains starch, the starch content in the batter composition contained in a frozen state in the frozen food of the present invention is usually 0.05 to 10 wt %, preferably 0.5 to 7 wt %, and more preferably 1 to 5 wt % relative to the batter composition.

[0020] The batter composition used in the frozen food of the present invention preferably further contains fats and oils in addition to water. In the present invention, "fat and oil" refers to a substance mainly composed of acylglycerol (triglyceride, diglyceride, monoglyceride, etc.), and generally, those that have fluidity at room temperature are called "oils" and those that do not have fluidity are called "fats", but this concept includes both. The fats and oils that can be contained in the batter composition are not particularly limited as long as they are edible (edible fats and oils), and examples of such fats and oils include edible vegetable fats and oils such as rapeseed oil (including canola oil), soybean oil, corn oil, sesame oil, rice oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, olive oil, grapeseed oil, and cottonseed oil; edible animal fats and oils such as beef tallow, lard, chicken fat, mutton tallow, and whale oil. In addition, interesterified oils obtained by interesterifying the above-mentioned oils and fats, and hardened oils obtained by hydrogenating the above-mentioned oils and fats can also be used. The oils and fats may be refined (e.g., salad oils, etc.). The oils and fats may be used alone or in combination of two or more.

[0021] When the batter composition used in the present invention (i.e., the batter composition contained in the frozen food of the present invention in a frozen state) contains fats and oils, the content of fats and oils in the batter composition contained in the frozen food of the present invention in a frozen state is usually 1 to 30 wt %, preferably 3 to 25 wt %, and more preferably 8 to 23 wt % relative to the batter composition.

[0022] The batter composition used in the frozen food of the present invention may further contain other ingredients in addition to the above-mentioned ingredients (water, etc.) as long as the purpose of the present invention is not impaired. Examples of such ingredients include thickeners, gelling agents, emulsifiers, salt, seasonings, egg yolk powder, egg white powder, whole egg powder, skimmed milk powder, dietary fiber, proteins (animal proteins, vegetable proteins), amino acids, vitamins, minerals, colorants, flavorings, preservatives, antioxidants, emulsifiers, pH adjusters, enzymes, etc. These ingredients may be used alone or in combination of two or more.

[0023] The method for producing the batter composition used in the frozen food of the present invention is not particularly limited, and the composition may be produced by a method known per se or a method equivalent thereto. For example, the batter composition may be produced by mixing raw materials (e.g., water, grain flour, starch, etc.) and stirring appropriately. When fats and oils are used as raw materials for the batter composition, the batter composition may be emulsified, that is, the batter composition may be an emulsion at room temperature (25°C). When the batter composition is an emulsion, the emulsification method is not particularly limited, and the composition may be a method known per se or a method equivalent thereto. The batter composition may be subjected to a heat treatment (e.g., steaming, etc.) as necessary. For example, after mixing raw materials (e.g., water, grain flour, starch, etc.) and stirring appropriately, the mixture obtained may be subjected to a heat treatment (e.g., steaming, etc.) as necessary. When the batter composition is subjected to a heat treatment, the heating temperature and time are not particularly limited as long as they do not impair the object of the present invention, and may be set appropriately.

[0024] In the frozen food of the present invention, the batter composition in the frozen state is attached to the outer surface (i.e., the surface of the skin) of the frozen encased bean paste noodle sheet food. The manner in which the batter composition is attached to the encased bean paste noodle sheet food is not particularly limited, and the frozen batter composition may be attached to at least a part of the outer surface of the frozen encased bean paste noodle sheet food. In one embodiment, the batter composition in the frozen state may be attached to substantially the entire outer surface of the encased bean paste noodle sheet food. Here, the batter composition being attached to "substantially the entire surface" of the encased bean paste noodle sheet food means that the batter composition is attached to the entire outer surface of the encased bean paste noodle sheet food without any gaps, except for fine pinholes caused by air bubbles being mixed into the batter composition. In another embodiment, the batter composition in the frozen state may be partially attached to the outer surface of the encased bean paste noodle sheet food. In this case, the attachment site of the batter composition may be any part of the encased bean paste noodle sheet food, and examples thereof include the surface that will be the baked surface and the surface that is continuous with the surface that will be the baked surface. Here, the "surface to be grilled" refers to a surface that is in contact with or is placed close to a griller (e.g., a frying pan, a hot plate, etc.) so that the surface is grilled (browned) during cooking. For example, in a gyoza, which is a type of bean-filled noodle-strip food, it may be called the bottom surface. In addition, in a gyoza, which is a type of bean-filled noodle-strip food, the "surface that is continuous with the surface that is to be grilled" may be called the side surface or belly. The frozen batter composition may be attached, for example, to (1) only the surface that is to be grilled, (2) the surface that is to be grilled and the surface that is continuous with the surface that is to be grilled, or (3) the outer surface excluding a part of the surface that is to be grilled, of the frozen bean-filled noodle-strip food of the present invention. The form of the frozen batter composition attached to the frozen bean-filled noodle-strip food is not particularly limited, and examples thereof include a coating, a layer, and the like.

[0025] In the frozen food of the present invention, the amount of frozen batter composition adhering to the frozen bean-jam encrusted noodle sheet food is preferably 3 to 40% by weight, more preferably 5 to 35% by weight, and particularly preferably 8 to 30% by weight, relative to the bean-jam encrusted noodle sheet food, from the viewpoints of effectively improving the sliminess of the surface of the bean-jam encrusted noodle sheet food after baking and effectively suppressing burning on the baked surface of the bean-jam encrusted noodle sheet food after baking.

[0026] One of the characteristics of the frozen food of the present invention is that the frozen batter composition (i.e., the frozen batter composition attached to the frozen bean-jam wrapped noodle sheet food) has a specific viscosity at 30°C. When the frozen batter composition has a specific viscosity at 30°C, the frozen food of the present invention can improve the sliminess of the surface of the bean-jam wrapped noodle sheet food when baked until it is suitable for eating. In addition, when the frozen batter composition has a specific viscosity at 30°C, the frozen food of the present invention can suppress the burning that occurs on the baked surface of the bean-jam wrapped noodle sheet food when it is baked until it is suitable for eating. In addition, when the frozen batter composition has a specific viscosity at 30°C, the frozen food of the present invention can be baked in a shorter time.

[0027] Specifically, in the frozen food of the present invention, the viscosity at 30°C of the frozen batter composition adhering to the frozen filled noodle sheet food is preferably 50 to 1400 mPa·s, more preferably 100 to 1350 mPa·s, even more preferably 150 to 1200 mPa·s, particularly preferably 200 mPa·s to 1000 mPa·s, and most preferably 250 mPa·s to 700 mPa·s.

[0028] In the present invention, the viscosity of the frozen batter composition attached to the frozen wrapped noodle food at 30°C is measured by thawing the frozen batter composition, adjusting the temperature of the thawed batter composition to 30°C, and using a rotational viscometer (Toki Sangyo Co., Ltd.'s "VISCOMETER TVC-7") under the following conditions: rotor: high viscosity TH type, range R, No. 2 or No. 3, rotation speed: 20 rpm, measurement time: 30 seconds after the start of rotation. The method of thawing the frozen batter composition attached to the frozen wrapped noodle food is not particularly limited as long as it does not affect the viscosity measurement value, but for example, it can be thawed in a thermostatic bath adjusted to a predetermined temperature (e.g., 30°C, etc.) or naturally thawed at room temperature (1 to 30°C). If the ingredients of the batter composition and the amounts used thereof, as well as the method for producing the frozen batter composition and frozen foods containing it, are known, a sample reproducing the frozen batter composition adhering to the frozen enrobed noodle sheet food can be prepared and its viscosity at 30°C measured in the same manner as above, and used as the viscosity at 30°C of the frozen batter composition adhering to the frozen enrobed noodle sheet food.

[0029] In the present invention, the method of adjusting the viscosity of the batter composition at 30°C is not particularly limited as long as it does not impair the object of the present invention, and can be performed by a method known per se or a method similar thereto. For example, the viscosity can be adjusted by using a substance having a thickening effect as a raw material of the batter composition and increasing or decreasing the amount of the substance used (content in the batter composition). Examples of substances having a thickening effect that can be used as raw materials of the batter composition include thickeners such as xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, tragacanth gum, gum arabic, karaya gum, tamarind seed gum, psyllium seed gum, glucomannan, pullulan, cellulose derivatives (e.g., methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose), soybean polysaccharides, chitin, and chitosan; gelling agents such as gelatin, carrageenan, curdlan, pectin, agar, and alginic acids (e.g., alginic acid, alginate, alginic acid ester, etc.). When the batter composition is heat-treated, the grain flour and starch contained in the batter composition can also contribute to the viscosity, and some starches (e.g., pregelatinized starch, etc.) can also contribute to the viscosity even if the batter composition is not heat-treated, so the viscosity can also be adjusted by appropriately increasing or decreasing the amounts of these used. The viscosity can also be adjusted by appropriately adjusting the amounts of water and oils and fats used in the batter composition and their ratios.

[0030] When the batter composition used in the present invention (i.e., the batter composition contained in a frozen state in the frozen food of the present invention) contains a thickener, the content of the thickener in the batter composition contained in a frozen state in the frozen food of the present invention is typically 0.03 to 3 wt %, preferably 0.05 to 1.5 wt %, and more preferably 0.07 to 1 wt %, relative to the batter composition.

[0031] When the batter composition used in the present invention (i.e., the batter composition contained in a frozen state in the frozen food of the present invention) contains a gelling agent, the content of the gelling agent in the batter composition contained in a frozen state in the frozen food of the present invention is typically 0.03 to 3 wt %, preferably 0.05 to 1 wt %, and more preferably 0.1 to 0.5 wt %, relative to the batter composition.

[0032] The frozen food of the present invention may further contain other frozen food ingredients in addition to the frozen bean paste-filled noodle sheet food and the frozen batter composition. The types of food ingredients that the frozen food of the present invention may contain other than the bean paste-filled noodle sheet food and the batter composition are not particularly limited as long as they do not impair the object of the present invention.

[0033] The frozen food of the present invention is suitable for baking. In the present invention, a frozen food "for baking" refers to a frozen food that requires at least baking so that the frozen food is suitable for eating. Here, "baking" refers to a cooking method that includes at least baking the food (heating with a baking device such as a frying pan, iron plate, or hot plate). In one embodiment, baking may further include subjecting the food to a heating process other than baking (e.g., steaming, etc.) in addition to baking the food. For example, baking includes (1) subjecting the food to baking and then steaming, (2) subjecting the food to steaming and then baking, (3) subjecting the food to baking and steaming at the same time (so-called steaming), and (4) subjecting the food to baking and steaming at the same time, and then baking. The baking may be performed together with (simultaneously with) the thawing of the frozen food, or after the thawing of the frozen food. The baking conditions (e.g., heating temperature, heating time, etc.) applied to the frozen food of the present invention may be appropriately set depending on the type, size, etc. of the filled noodle food.

[0034] The method for producing the frozen food of the present invention (sometimes referred to herein as the "production method of the present invention") will be described in detail below.

[0035] The manufacturing method of the present invention includes a step of forming a frozen filled noodle sheet food in a form in which a frozen batter composition is adhered to at least a portion of the outer surface of the frozen filled noodle sheet food. In this specification, for ease of explanation, the "process of forming a frozen batter composition adhered to at least a portion of the outer surface of a frozen filled noodle sheet food" may be referred to simply as the "adhering process."

[0036] In the manufacturing method of the present invention, the adhesion step is not particularly limited as long as the frozen batter composition is adhered to at least a portion of the outer surface of the frozen wrapped noodle food, and can be carried out by a method known per se (e.g., the method described in WO 2022 / 163751, etc.) or a method equivalent thereto.

[0037] In one embodiment, the adhesion step can be performed by adhering an unfrozen batter composition to at least a part of the outer surface of the wrapped bean paste noodle belt food that has been frozen in advance. When the unfrozen batter composition is brought into contact with the outer surface of the frozen wrapped bean paste noodle belt food, the batter composition can be frozen in a coating on the outer surface. In this specification, the contact of an unfrozen batter composition with at least a part of the outer surface of the wrapped bean paste noodle belt food that has been frozen in advance and adhering the frozen batter composition to the outer surface in a coating form may be referred to as "glazing". Here, the means for adhering the batter composition to the outer surface of the wrapped bean paste noodle belt food is not particularly limited, and examples thereof include coating (applying the batter composition to the wrapped bean paste noodle belt food using a brush or the like), spraying (spraying the batter composition on the wrapped bean paste noodle belt food), dripping (dripping the batter composition on the wrapped bean paste noodle belt food), immersion (immersing the wrapped bean paste noodle belt food in the batter composition stored in a container), and the like. The means for preparing the frozen bean paste wrapped noodle strip food to be subjected to glazing is not particularly limited. For example, the bean paste wrapped noodle strip food may be produced by a method known per se or a method equivalent thereto, and then frozen. Alternatively, a commercially available bean paste wrapped noodle strip food may be purchased and appropriately frozen. Before being frozen, the bean paste wrapped noodle strip food may be heat-treated (e.g., steamed, etc.) as necessary, and then frozen. Alternatively, a bean paste wrapped noodle strip food that has not been heat-treated (raw bean paste wrapped noodle strip food) may be frozen. In addition, the batter composition may also be heat-treated (e.g., steamed, etc.) as necessary before being applied to the bean paste wrapped noodle strip food that has been previously frozen, and then applied, or a batter composition that has not been heat-treated may be applied. Glazing may be performed by contacting an unfrozen batter composition with at least a part of the outer surface of the bean paste wrapped noodle strip food that has been previously frozen, and then refreezing the bean paste wrapped noodle strip food and the batter composition.

[0038] In one embodiment of the above-mentioned adhesion step, a tray (a shallow, flat container, tray) is not required, but in another embodiment, the adhesion step may be performed using a tray. Specifically, in one embodiment, the adhesion step may be performed by filling a tray with an unfrozen batter composition, then transferring an unfrozen bean-jam wrapped noodle strip food to the tray, contacting the bean-jam wrapped noodle strip food with the batter composition filled in the tray, and then freezing the batter composition and the bean-jam wrapped noodle strip food on the tray. In another embodiment, the adhesion step may be performed by transferring an unfrozen bean-jam wrapped noodle strip food to a tray, freezing it, overlaying an unfrozen batter composition on the bean-jam wrapped noodle strip food, and then freezing it, or by transferring an unfrozen bean-jam wrapped noodle strip food to a tray, overlaying an unfrozen batter composition on the bean-jam wrapped noodle strip food, and then freezing it. In these embodiments, the batter composition and the bean-jam wrapped noodle food may be subjected to a heat treatment (e.g., steaming) as necessary before freezing, or the batter composition and the bean-jam wrapped noodle food may be frozen without being subjected to a heat treatment. The tray used in these embodiments may have a recess for filling the batter composition.

[0039] A suitable adhesion step is described below. That is, the production method of the present invention may include any one of the following steps (i) to (x) in order to form a frozen batter composition adhered to at least a part of the outer surface of the frozen filled noodle sheet food. (i) A step of attaching an unfrozen batter composition (e.g., a batter composition that has been subjected to a heat treatment such as steaming, a batter composition that has not been subjected to a heat treatment, etc.) to at least a part of the outer surface of a frozen filled noodle strip food product. (ii) A process of applying an unfrozen batter composition (e.g., a batter composition that has been subjected to heat treatment such as steaming, a batter composition that has not been subjected to heat treatment, etc.) to at least a portion of the outer surface of the frozen encased noodle strip food, and then freezing the resulting product. (iii) A process of subjecting the encased noodle sheet food to a heat treatment (e.g., steaming, etc.) and then freezing it, and attaching an unfrozen batter composition (e.g., a batter composition that has been subjected to a heat treatment such as steaming, a batter composition that has not been subjected to a heat treatment, etc.) to at least a portion of the outer surface of the resulting frozen encased noodle sheet food. (iv) A process of subjecting the bean-jam-filled noodle-strip food to a heat treatment (e.g., steaming, etc.) and then freezing the food, attaching an unfrozen batter composition (e.g., a batter composition that has been subjected to a heat treatment such as steaming, a batter composition that has not been subjected to a heat treatment, etc.) to at least a portion of the outer surface of the frozen bean-jam-filled noodle-strip food, and then freezing the resulting product. (v) A process of filling a tray with an unfrozen batter composition (e.g., a batter composition that has been subjected to a heat treatment such as steaming, a batter composition that has not been subjected to a heat treatment, etc.), transferring an unfrozen bean-jam wrapped noodle strip food (e.g., an enrobed noodle strip food that has been subjected to a heat treatment such as steaming, an enrobed noodle strip food that has not been subjected to a heat treatment, etc.) onto the tray, bringing the enrobed noodle strip food into contact with the batter composition filled in the tray, and then freezing them. (vi) A step of filling a tray with an unfrozen batter composition (e.g., a batter composition that has been subjected to a heat treatment such as steaming, a batter composition that has not been subjected to a heat treatment, etc.), transferring an unfrozen bean-jam wrapped noodle strip food (e.g., an enrobed noodle strip food that has been subjected to a heat treatment such as steaming, an enrobed noodle strip food that has not been subjected to a heat treatment, etc.) onto the tray, bringing the enrobed noodle strip food into contact with the batter composition filled in the tray, subjecting them to a heat treatment (e.g., steaming), and freezing. (vii) A process of transferring an unfrozen bean-jam wrapped noodle food (e.g., an unheated bean-jam wrapped noodle food, etc.) onto a tray, freezing it, and then topping the bean-jam wrapped noodle food with an unfrozen batter composition (e.g., a batter composition that has been subjected to heat treatment such as steaming, a batter composition that has not been subjected to heat treatment, etc.) and freezing it. (viii) A step of transferring an unfrozen bean-jam wrapped noodle food (e.g., an unheated bean-jam wrapped noodle food, etc.) onto a tray, subjecting it to a heat treatment (e.g., steaming, etc.), and then freezing it, and topping the bean-jam wrapped noodle food with an unfrozen batter composition (e.g., a batter composition that has been subjected to a heat treatment such as steaming, a batter composition that has not been heat-treated, etc.), and freezing it. (ix) A step of transferring an unfrozen bean-jam wrapped noodle food (e.g., an unheated bean-jam wrapped noodle food, etc.) onto a tray, pouring an unfrozen batter composition (e.g., a batter composition that has been subjected to heat treatment such as steaming, a batter composition that has not been subjected to heat treatment, etc.) onto the bean-jam wrapped noodle food, and freezing the batter composition. (x) A step of transferring an unfrozen bean-jam wrapped noodle food (e.g., an unheated bean-jam wrapped noodle food, etc.) onto a tray, subjecting the food to a heat treatment (e.g., steaming, etc.), and then topping the food with an unfrozen batter composition (e.g., a batter composition that has been subjected to a heat treatment such as steaming, a batter composition that has not been heat-treated, etc.) and freezing the food.

[0040] The manufacturing method of the present invention may further include manufacturing steps other than the deposition step, in addition to the deposition step, as long as the object of the present invention is not impaired.

[0041] The frozen food of the present invention can improve the sliminess (sliminess) of the surface of the bean-jam-filled noodle-strip food when baked until it is in a state suitable for eating. The presence or absence and the degree of sliminess of the surface of the bean-jam-filled noodle-strip food can be evaluated by sensory evaluation by a specialist panel, for example, as in the examples described later. Here, whether or not the frozen food has become suitable for eating after baking can be determined, for example, from the temperature of the filling of the bean-jam-filled noodle-strip food, as in the examples described later. In detail, when the filling of the bean-jam-filled noodle-strip food reaches a predetermined temperature (e.g., 70°C or higher) after baking, the food can be determined to be suitable for eating.

[0042] The frozen food of the present invention can suppress the occurrence of scorching on the baked surface of the wrapped noodle sheet food when the food is baked until it is in a state suitable for eating. The presence or absence and the degree of scorching on the baked surface of the wrapped noodle sheet food can be evaluated, for example, by visual inspection by a specialist panel, as in the examples described later.

[0043] The frozen food of the present invention may have a shortened baking time. Here, the baking time refers to the time from the start of baking until the frozen food becomes suitable for eating.

[0044] The form in which the frozen food of the present invention is sold, transferred, distributed, stored, etc. is not particularly limited, and in one embodiment, one or more frozen foods of the present invention may be placed on a tray (e.g., a plastic tray) and contained in a bag or box, etc., and then sold, etc. In another embodiment, one or more frozen foods of the present invention may be placed on a tray and then contained in a bag or box, etc., without the tray, and then sold, etc.

[0045] The present invention also provides a method for improving the sliminess of the surface of a frozen bean-filled noodle sheet food when the frozen food, which comprises a frozen bean-filled noodle sheet food and a frozen batter composition adhering to at least a portion of the outer surface of the bean-filled noodle sheet food, is baked until it becomes suitable for eating. The present invention also provides a method for suppressing burning that occurs on the baked surface of an encrusted noodle sheet food when a frozen food comprising a frozen encrusted noodle sheet food and a frozen batter composition adhering to at least a portion of the outer surface of the encrusted noodle sheet food is baked until it is in a state suitable for eating. The present invention also provides a method for shortening the baking time of a frozen food comprising a frozen encrusted noodle sheet food and a frozen batter composition adhering to at least a portion of the outer surface of the encrusted noodle sheet food. These methods provided by the present invention may be collectively referred to herein as "the method of the present invention."

[0046] The frozen food to which the method of the present invention can be applied includes a frozen filled noodle sheet food and a frozen batter composition. The filled noodle sheet food and the batter composition are the same as the filled noodle sheet food and the batter composition used in the frozen food of the present invention described above, respectively, and the preferred embodiments and manufacturing methods are also the same.

[0047] In the frozen food for which the method of the present invention can be used, the frozen batter composition is attached to the outer surface (i.e., the surface of the skin) of the frozen bean-jam-encased noodle sheet food. The manner in which the batter composition is attached to the bean-jam-encased noodle sheet food is the same as the manner in which the batter composition is attached to the bean-jam-encased noodle sheet food in the frozen food of the present invention described above, and the preferred manner is also the same. In addition, the form of the frozen batter composition attached to the frozen bean-jam-encased noodle sheet food is the same as the form of the frozen batter composition attached to the frozen bean-jam-encased noodle sheet food in the frozen food of the present invention described above, and the preferred manner is also the same.

[0048] The baking process that can be performed on the frozen food for which the method of the present invention can be used is similar to the baking process that can be performed on the frozen food of the present invention described above, and the preferred embodiments are also similar.

[0049] One of the features of the method of the present invention is that the viscosity of the frozen batter composition (i.e., the frozen batter composition attached to the frozen bean-jam wrapped noodle sheet food) at 30°C is adjusted to a specific range. By adjusting the viscosity of the frozen batter composition at 30°C to a specific range, the slipperiness of the surface of the bean-jam wrapped noodle sheet food can be improved when the frozen food is baked until it is suitable for eating. In addition, by adjusting the viscosity of the frozen batter composition at 30°C to a specific range, the burning that occurs on the baked surface of the bean-jam wrapped noodle sheet food can be suppressed when the frozen food is baked until it is suitable for eating. In addition, by adjusting the viscosity of the frozen batter composition at 30°C to a specific range, the baking time of the frozen food can be shortened.

[0050] In the method of the present invention, the viscosity of the frozen batter composition adhering to the frozen bean paste-filled noodle sheet food at 30°C can be adjusted to the same range as the viscosity of the frozen batter composition adhering to the frozen bean paste-filled noodle sheet food at 30°C in the above-mentioned frozen food of the present invention. The preferred range is also the same.

[0051] In the method of the present invention, the viscosity at 30°C of the frozen batter composition adhering to the frozen filled noodle sheet food can be adjusted by the method described above with respect to the frozen food of the present invention.

[0052] 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 the raw materials used in the following examples are commercially available for food use. City water was used after filtering. EXAMPLES

[0053] The raw dumplings (dumplings that were not subjected to heat treatment) used in the following Tests 1 to 4 were prepared according to the following procedures (1) and (2).

[0054] [1] Making gyoza wrappers Wheat flour, water, and salt were mixed in the ratios shown in Table 1 below to prepare a dough, which was then rolled out to a thickness of about 0.7 mm using a roll-type noodle machine to produce a noodle band. The noodle band was then cut into an oval shape with a major axis of 90 mm and a minor axis of 80 mm to prepare gyoza wrappers (weight per piece: 6 g).

[0055] [Table 1]

[0056] [2] Preparation of ingredients for gyoza filling and raw gyoza The ingredients for the dumpling filling were prepared by kneading meat (a combination of minced pork and chicken), chopped vegetables (a combination of cabbage, onion, Chinese chives, garlic and ginger), egg white, sesame oil, spices and seasonings, and other ingredients (a combination of potato starch and breadcrumbs) in the amounts shown in Table 2 below. The ingredients (12 g) were entirely covered with one sheet (6 g) of the wrapper prepared in [1] above to prepare semicircular raw dumplings (weight per piece: 18 g).

[0057] [Table 2]

[0058] <Test 1> (Preparation of batter liquid in Examples 1 to 3, 7, and 8 and Comparative Example 1) After mixing water and soy protein, rapeseed oil was mixed and emulsified by stirring (stirring conditions: 6000 rpm, 7 minutes). Wheat flour and xanthan gum were mixed into the obtained emulsion, and the mixture was heated to 95°C, and then adjusted to 30°C to prepare batter liquids of Examples 1 to 3, 7, 8 and Comparative Example 1. The blending ratio of the ingredients (water, soy protein, rapeseed oil, wheat flour, xanthan gum) of each batter liquid was as shown in Table 3 below.

[0059] (Preparation of batter liquid in Examples 4, 6, 9 and Comparative Example 2) After mixing water and soy protein, rapeseed oil was mixed and emulsified by stirring (stirring conditions: 6000 rpm, 7 minutes). Wheat flour and xanthan gum were mixed into the obtained emulsion, and the temperature was adjusted to 30°C to prepare batter liquids of Examples 4, 6, 9 and Comparative Example 2. The blending ratio of the ingredients of each batter liquid (water, soy protein, rapeseed oil, wheat flour, xanthan gum) was as shown in Table 3 below.

[0060] (Preparation of batter liquid in Example 5) After mixing water and soy protein, rapeseed oil was mixed and emulsified by stirring (stirring conditions: 6000 rpm, 7 minutes). Starch and xanthan gum were mixed into the obtained emulsion, and the mixture was heated to 95°C, and then adjusted to 30°C to prepare the batter liquid of Example 5. The composition of the raw materials of the batter liquid (water, soy protein, rapeseed oil, starch, xanthan gum) was as shown in Table 3 below.

[0061] (Preparation of batter liquid in Comparative Example 3) After mixing water and soy protein, rapeseed oil was mixed and emulsified by stirring (stirring conditions: 6000 rpm, 7 minutes). The obtained emulsion was mixed with gelatin dissolved in water, wheat flour and xanthan gum, and then heated to 95°C, and then adjusted to 30°C to prepare the batter liquid of Comparative Example 3. The composition of the raw materials of the batter liquid (water, soy protein, rapeseed oil, gelatin, wheat flour, xanthan gum) was set to the ratio shown in Table 3 below. Note that about 70% of the water in the raw material (60% by weight of the entire raw material) was mixed with soy protein, and the remaining about 30% (24.6% by weight of the entire raw material) was used to dissolve gelatin.

[0062] (Preparation of frozen foods in Examples 1 to 9 and Comparative Examples 1 to 3) Using the batter liquids of Examples 1 to 9 and Comparative Examples 1 to 3 and raw dumplings, frozen foods were produced by the following production process (hereinafter sometimes referred to as "production process A"). [Manufacturing process A] The raw dumplings are steamed for 8 minutes and 30 seconds in a steamer set at 90° C., and then frozen in a freezer set at −35° C. A batter liquid adjusted to 30° C. is spread on the resulting frozen dumplings (hereinafter sometimes referred to as “frozen dumplings”), and then the dumplings are refrozen in a freezer set at −35° C. to produce a frozen food product. Here, the batter liquid in Examples 1 to 9 and Comparative Examples 1 to 3 was applied to the frozen dumplings so that the batter liquid adhered to the entire surface of the frozen dumplings, and the amount of batter liquid adhered to the frozen dumplings was 4.5 g per frozen dumpling in all cases. Hereinafter, the frozen foods obtained using the batters of Examples 1 to 9 and Comparative Examples 1 to 3 may be referred to as the frozen foods of Examples 1 to 9 and Comparative Examples 1 to 3, respectively.

[0063] (Measurement of batter viscosity at 30℃) The batter liquids of Examples 1 to 9 and Comparative Examples 1 to 3 were frozen in a freezer set at -35°C, then thawed in a thermostatic bath adjusted to 30°C, and then the temperature was adjusted to 30°C to measure the viscosity. The viscosity was measured using a rotational viscometer (Toki Sangyo Co., Ltd.'s "VISCOMETER TVC-7") under the following conditions: rotor: high viscosity TH type, range R, No. 2 or No. 3, rotation speed: 20 rpm, measurement time: 30 seconds after rotation started. The measurement results are shown in Table 3 below.

[0064] (Baking of frozen foods of Examples 1 to 9 and Comparative Examples 1 to 3 (Preparation of fried dumplings of Examples 1 to 9 and Comparative Examples 1 to 3)) The sensor part of a thermometer (Graphtec Corporation's "midi LOGGER GL220") was fixed to the center (the intersection when the length, width, and height are equally divided) of the frozen foods of Examples 1 to 9 and Comparative Examples 1 to 3, and each frozen food was arranged in a frying pan with a diameter of 26 cm while still frozen, and baked over medium heat (the tip of the flame slightly touches the bottom of the frying pan). Each frozen food was arranged so that the bottom of the dumpling was in contact with the frying pan. Here, the frozen foods were baked by first heating (steaming) for 5 minutes with the lid of the frying pan closed, and then heating (baking) with the lid opened. When the temperature of each food reached 70°C at the center, it was deemed suitable for eating and was removed from the frying pan, and the resulting fried dumplings were subjected to the sensory evaluation described below. In addition, the baking time of each food (the time from the start of baking to removing from the frying pan) was measured. The measurement results are shown in Table 3 below. Hereinafter, the pan-fried dumplings obtained by baking the frozen foods of Examples 1 to 9 and Comparative Examples 1 to 3 may be referred to as the pan-fried dumplings of Examples 1 to 9 and Comparative Examples 1 to 3, respectively.

[0065] (Sensory evaluation of the fried dumplings of Examples 1 to 9 and Comparative Examples 1 to 3) The degree of burning on the baked surface (bottom surface) of each of the fried dumplings in Examples 1 to 9 and Comparative Examples 1 to 3 was visually inspected by a panel of five expert members and rated in increments of 0.5 points based on the scale below (evaluation scale for burning on the baked surface), and the average of the five ratings was then calculated. In addition, five expert panelists tasted each of the fried dumplings from Examples 1 to 9 and Comparative Examples 1 to 3, and rated the degree of stickiness of the surface of the fried dumplings felt in the mouth in increments of 0.5 points based on the scale below (evaluation scale for surface stickiness), and then the average of the scores from the five panelists was calculated. The expert panel was trained in advance to ensure that the panelists could agree on the extent to which the burnt surface or slimy surface of the fried dumplings should change in order to cause a 0.5 point change in the score on the following evaluation scale.

[0066] [Scale for evaluating burnt surface] 4 points: No burning on the cooking surface 3 points: Almost no burning on the grill surface 2 points: The grilled surface is slightly burnt. 1 point: The surface is burnt

[0067] [Scale for evaluating surface slipperiness] 4 points: The surface of the gyoza dumplings is not sticky. 3 points: The surface of the gyoza dumplings is almost not sticky. 2 points: The surface of the gyoza dumplings is slightly slimy. 1 point: The surface of the fried dumplings is slimy.

[0068] The results of the sensory evaluation are shown in Table 3 below.

[0069] [Table 3]

[0070] As shown in Table 3, the pan-fried dumplings obtained by baking the frozen foods of Examples 1 to 9, in which batter liquids having viscosities of 80 to 1320 mPa s at 30°C were used, had little or no sliminess on the surface. In addition, the pan-fried dumplings had little or no burnt surface on the baked surface. On the other hand, the pan-fried dumplings obtained by baking the frozen foods of Comparative Examples 1 to 3, which used batters with viscosities of 1610 to 4300 mPa s at 30°C, all had a slimy surface. In addition, all of these pan-fried dumplings had burnt surfaces. The frozen foods of Examples 1-9 all had a shorter baking time (ie, the time from the start of baking until they were ready to eat) than the frozen foods of Comparative Examples 1-3.

[0071] <Test 2> (Preparation of batter liquid in Examples 10 and 11 and Comparative Example 4) After mixing water and soy protein, rapeseed oil was mixed and emulsified by stirring (stirring conditions: 6000 rpm, 7 minutes). Wheat flour and xanthan gum were mixed into the obtained emulsion, heated to 95°C, and then adjusted to 30°C to prepare batter liquids of Examples 10, 11 and Comparative Example 4. The blending ratio of the ingredients (water, soy protein, rapeseed oil, wheat flour, xanthan gum) of each batter liquid was as shown in Table 4 below.

[0072] (Preparation of frozen foods of Example 10 and Comparative Example 4) Frozen foods were produced by the production process A using the batter liquids of Example 10 and Comparative Example 4 and raw dumplings. Here, the batter liquid in Example 10 and Comparative Example 4 was applied to the frozen dumplings so that the batter liquid adhered to the entire surface of the frozen dumplings, and the amount of batter liquid adhered to the frozen dumplings was 1.8 g per frozen dumpling in both cases. Hereinafter, the frozen foods obtained using the batters of Example 10 and Comparative Example 4 may be referred to as the frozen foods of Example 10 and Comparative Example 4, respectively.

[0073] (Preparation of frozen food of Example 11) Using the batter liquid of Example 11 and raw dumplings, a frozen food was produced by the following production process (sometimes referred to as "production process B"). [Manufacturing process B] The raw dumplings are frozen without heating in a freezer set at -35°C. A batter liquid adjusted to 30°C is applied to the resulting frozen dumplings (frozen dumplings), and then the dumplings are refrozen in a freezer set at -35°C to produce a frozen food product. Here, the batter liquid of Example 11 was applied to the frozen dumplings so that the batter liquid adhered to the entire surface of the frozen dumplings, and the amount of the batter liquid adhered to the frozen dumplings was 1.8 g per frozen dumpling. Hereinafter, the frozen food obtained using the batter of Example 11 may be referred to as the frozen food of Example 11.

[0074] (Measurement of batter viscosity at 30℃) The batter liquids of Examples 10 and 11 and Comparative Example 4 were frozen in a freezer set at -35°C, then thawed in a thermostatic bath adjusted to 30°C, and then the viscosity was measured in the same manner as in Test 1. The measurement results are shown in Table 4 below.

[0075] (Baking of frozen foods of Examples 10, 11 and Comparative Example 4 (Preparation of fried dumplings of Examples 10, 11 and Comparative Example 4)) The frozen foods of Examples 10 and 11 and Comparative Example 4 were baked in the same manner as in Test 1, and the resulting pan-fried dumplings were subjected to the sensory evaluation described below. The baking time of each food was also measured. The measurement results are shown in Table 4 below. Hereinafter, the pan-fried dumplings obtained by baking the frozen foods of Examples 10, 11 and Comparative Example 4 may be referred to as the pan-fried dumplings of Examples 10, 11 and Comparative Example 4, respectively.

[0076] (Sensory evaluation of the fried dumplings of Examples 10 and 11 and Comparative Example 4) The degree of burning on the baked surface (bottom surface) of each of the fried dumplings in Examples 10, 11, and Comparative Example 4 was visually inspected by a panel of five expert members, who rated them in increments of 0.5 points based on the same scale as in Test 1 (evaluation scale for burning on the baked surface), and the average of the five ratings was then calculated. In addition, five expert panelists tasted each of the fried dumplings from Examples 10, 11, and Comparative Example 4, and rated the degree of stickiness of the surface of the fried dumplings felt in the mouth in increments of 0.5 points based on the same scale as in Test 1 (evaluation scale for surface stickiness), and then the average of the scores of the five panelists was calculated. The expert panel was trained in advance in the same manner as in Test 1. The results of the sensory evaluation are shown in Table 4 below.

[0077] [Table 4]

[0078] As shown in Table 4, the pan-fried dumplings obtained by baking the frozen foods of Examples 10 and 11, which used batter liquid with a viscosity of 479 mPa s at 30°C, had almost no slimy surface. In addition, the pan-fried dumplings had almost no burnt surface. On the other hand, the pan-fried dumplings obtained by baking the frozen food of Comparative Example 4, which used a batter liquid with a viscosity of 2090 mPa s at 30°C, had a slightly slimy surface. The frozen foods of Examples 10 and 11 both had shorter baking times (ie, the time from the start of baking until they were ready to eat) than the frozen food of Comparative Example 4.

[0079] <Test 3> (Preparation of batter liquid in Example 12 and Comparative Example 5) After mixing water and soy protein, rapeseed oil was mixed and emulsified by stirring (stirring conditions: 6000 rpm, 7 minutes). Wheat flour and xanthan gum were mixed into the obtained emulsion, heated until the temperature reached 95°C, and then adjusted to 30°C to prepare batter liquids of Example 12 and Comparative Example 5. The blending ratio of the ingredients of each batter liquid (water, soy protein, rapeseed oil, wheat flour, xanthan gum) was as shown in Table 5 below.

[0080] (Preparation of frozen foods of Example 12 and Comparative Example 5) Frozen foods were produced by the production process A using the batter liquids of Example 12 and Comparative Example 5 and raw dumplings. Here, the batter liquid in Example 12 and Comparative Example 5 was applied to the frozen dumplings so that the batter liquid adhered to the bottom surface of the frozen dumplings, and the amount of batter liquid adhered to the frozen dumplings was 4.5 g per frozen dumpling in both cases. Hereinafter, the frozen foods obtained using the batters of Example 12 and Comparative Example 5 may be referred to as the frozen foods of Example 12 and Comparative Example 5, respectively.

[0081] (Measurement of batter viscosity at 30℃) The batter liquids of Example 12 and Comparative Example 5 were frozen in a freezer set at -35°C, then thawed in a thermostatic bath adjusted to 30°C, and then the viscosity was measured in the same manner as in Test 1. The measurement results are shown in Table 5 below.

[0082] (Baking of frozen foods of Example 12 and Comparative Example 5 (Preparation of fried dumplings of Example 12 and Comparative Example 5)) The frozen foods of Example 12 and Comparative Example 5 were baked in the same manner as in Test 1, and the resulting pan-fried dumplings were subjected to the sensory evaluation described below. The baking time of each food was also measured. The measurement results are shown in Table 5 below. Hereinafter, the pan-fried dumplings obtained by baking the frozen foods of Example 12 and Comparative Example 5 may be referred to as the pan-fried dumplings of Example 12 and Comparative Example 5, respectively.

[0083] (Sensory evaluation of the fried dumplings of Example 12 and Comparative Example 5) The degree of burning on the grilled surface (bottom surface) of each of the fried dumplings in Example 12 and Comparative Example 5 was visually inspected by a panel of five expert members, who rated them in increments of 0.5 points based on the same scale as in Test 1 (evaluation scale for burning on the grilled surface), and the average of the five ratings was then calculated. In addition, five expert panelists tasted each of the fried dumplings from Example 12 and Comparative Example 5, and rated the degree of stickiness of the surface of the fried dumplings felt in the mouth in increments of 0.5 points based on the same scale as in Test 1 (evaluation scale for surface stickiness), and then the average score of the five panelists was calculated. The expert panel was trained in advance in the same manner as in Test 1. The results of the sensory evaluation are shown in Table 5 below.

[0084] [Table 5]

[0085] As shown in Table 5, the pan-fried dumplings obtained by baking the frozen food of Example 12, which used a batter liquid with a viscosity of 479 mPa s at 30°C, did not have a slimy surface. In addition, the pan-fried dumplings did not burn on the baked surface. On the other hand, the pan-fried dumplings obtained by baking the frozen food of Comparative Example 5, in which a batter liquid with a viscosity of 2090 mPa·s at 30° C. was used, had burnt surfaces. The frozen food of Example 12 had a shorter baking time (ie, the time from the start of baking until it became suitable for eating) than the frozen food of Comparative Example 5.

[0086] <Test 4> (Preparation of batter liquid in Examples 13 and 14 and Comparative Examples 6 and 7) After mixing water and soy protein, rapeseed oil was mixed and emulsified by stirring (stirring conditions: 6000 rpm, 7 minutes). Wheat flour and xanthan gum were mixed into the obtained emulsion, and the temperature was adjusted to 30°C to prepare batter liquids of Examples 13 and 14 and Comparative Examples 6 and 7. The blending ratios of the ingredients (water, soy protein, rapeseed oil, wheat flour, xanthan gum) for each batter liquid were as shown in Table 6 below.

[0087] (Preparation of frozen foods of Example 13 and Comparative Example 6) Using the batter liquids of Example 13 and Comparative Example 6 and raw dumplings, frozen foods were produced according to the following production process (sometimes referred to as "production process C"). [Manufacturing process C] A tray is filled with batter adjusted to 30°C, and then the raw dumplings are transferred to the tray so that the bottoms of the raw dumplings are in contact with the batter. The batter and raw dumplings on the tray are steamed for 8 minutes and 30 seconds in a steamer set at 90°C, and then frozen in a freezer set at -35°C to produce a frozen food product. Here, the amount of batter liquid adhered to the frozen dumplings (frozen dumplings) in Example 13 and Comparative Example 6 was 4.5 g per frozen dumpling. Hereinafter, the frozen foods obtained using the batters of Example 13 and Comparative Example 6 may be referred to as the frozen foods of Example 13 and Comparative Example 6, respectively.

[0088] (Preparation of frozen foods of Example 14 and Comparative Example 7) Using the batter liquids of Example 14 and Comparative Example 7 and raw dumplings, frozen foods were produced according to the following production process (sometimes referred to as "production process D"). [Manufacturing process D] The raw dumplings are transferred to a tray and steamed on the tray for 8 minutes and 30 seconds in a steamer set at 90°C. After that, batter liquid adjusted to 30°C is poured on top and then frozen in a freezer set at -35°C to produce a frozen food product. Here, the amount of batter liquid applied to the frozen dumplings in Example 14 and Comparative Example 7 was 4.5 g per frozen dumpling. Hereinafter, the frozen foods obtained using the batters of Example 14 and Comparative Example 7 may be referred to as the frozen foods of Example 14 and Comparative Example 7, respectively.

[0089] (Measurement of batter viscosity at 30℃) The batter liquids of Example 13 and Comparative Example 6 were steamed for 8 minutes and 30 seconds in a steamer set at 90°C, then frozen in a freezer set at -35°C, and thawed in a thermostatic bath adjusted to 30°C. Thereafter, the viscosity was measured in the same manner as in Test 1. The batter liquids of Example 14 and Comparative Example 7 were frozen in a freezer set at -35°C, then thawed in a thermostatic bath adjusted to 30°C, and then the viscosity was measured in the same manner as in Test 1. The measurement results are shown in Table 6 below.

[0090] (Baking of frozen foods of Examples 13 and 14 and Comparative Examples 6 and 7 (Preparation of fried dumplings of Examples 13 and 14 and Comparative Examples 6 and 7)) The frozen foods of Examples 13 and 14 and Comparative Examples 6 and 7 were baked in the same manner as in Test 1, and the resulting pan-fried dumplings were subjected to the sensory evaluation described below. The baking time of each food was also measured. The measurement results are shown in Table 6 below. In the following, the pan-fried dumplings obtained by baking the frozen foods of Examples 13 and 14 and Comparative Examples 6 and 7 may be referred to as the pan-fried dumplings of Examples 13 and 14 and Comparative Examples 6 and 7, respectively.

[0091] (Sensory evaluation of the fried dumplings of Examples 13 and 14 and Comparative Examples 6 and 7) The degree of scorching on the grilled surface (bottom surface) of each of the fried dumplings in Examples 13 and 14 and Comparative Examples 6 and 7 was visually inspected by a panel of five expert members, who rated them in increments of 0.5 points based on the same scale as in Test 1 (evaluation scale for scorching on the grilled surface), and the average of the five ratings was then calculated. In addition, five expert panelists tasted each of the fried dumplings from Examples 13 and 14 and Comparative Examples 6 and 7, and rated the degree of stickiness of the surface of the fried dumplings felt in the mouth in increments of 0.5 points based on the same scale as in Test 1 (evaluation scale for surface stickiness), and then the average of the scores from the five panelists was calculated. The expert panel was trained in advance in the same manner as in Test 1. The results of the sensory evaluation are shown in Table 6 below.

[0092] [Table 6]

[0093] As shown in Table 6, the pan-fried dumplings obtained by baking the frozen foods of Examples 13 and 14, in which the batter liquids having viscosities of 537 mPa s or 277 mPa s at 30°C were used, had almost no slimy surface. In addition, the pan-fried dumplings had almost no burnt surface. On the other hand, the pan-fried dumplings obtained by baking the frozen foods of Comparative Examples 6 and 7, which used batters with viscosities of 2220 mPa s and 4300 mPa s at 30°C, both had a slightly slimy surface. The frozen foods of Examples 13 and 14 both had shorter baking times (ie, the time from the start of baking until they were ready to eat) than the frozen foods of Comparative Examples 6 and 7.

[0094] From the results of the above tests 1 to 4, it was suggested that in a frozen food including a frozen bean-jam wrapped noodle food and a frozen batter composition attached to the bean-jam wrapped noodle food, by adjusting the viscosity of the frozen batter composition at 30°C to a specific range, the slippery surface of the bean-jam wrapped noodle food can be improved in the frozen food that has been baked until it is suitable for eating. It was also suggested that the viscosity of the frozen batter composition at 30°C in a specific range can suppress the burning that occurs on the baked surface of the bean-jam wrapped noodle food when the frozen food is baked until it is suitable for eating. It was also suggested that the viscosity of the frozen batter composition at 30°C in a specific range can shorten the baking time of the frozen food. [Industrial Applicability]

[0095] According to the present invention, a frozen food product can be provided that includes a frozen bean-jam encrusted noodle sheet food and a frozen batter composition adhering to the bean-jam encrusted noodle sheet food, in which the sliminess of the surface of the bean-jam encrusted noodle sheet food is improved when the food is baked until it is in a state suitable for eating, and a method for producing the same. In addition, according to the present invention, a frozen food product can be provided that includes a frozen bean-filled noodle sheet food and a frozen batter composition adhering to the bean-filled noodle sheet food, in which burning that occurs on the baked surface of the bean-filled noodle sheet food when the food is baked until it is in a state suitable for eating is suppressed, and a method for producing the same can be provided. In addition, the present invention can also provide a method for shortening the baking cooking time of a frozen food comprising a frozen encrusted noodle sheet food and a frozen batter composition adhering to at least a portion of the outer surface of the encrusted noodle sheet food. Furthermore, the present invention can provide a method for suppressing burning that occurs on the baked surface of an enrobed noodle sheet food when a frozen food comprising a frozen enrobed noodle sheet food and a frozen batter composition adhering to at least a portion of the outer surface of the enrobed noodle sheet food is baked until it is in a state suitable for eating.

Claims

1. The present invention comprises a frozen encased noodle food product and a frozen batter composition attached to at least a portion of the outer surface of the encased noodle food product, The batter composition has a viscosity of 50 to 1,400 mPa·s at 30° C.

2. 2. The frozen food product of claim 1, wherein the batter composition comprises water and flour and / or starch.

3. 2. The frozen food according to claim 1, wherein the amount of the batter composition adhering to the enrobed noodle sheet food is 3 to 40% by weight based on the weight of the enrobed noodle sheet food.

4. The frozen food according to claim 1 , wherein the stuffed noodle food is a dumpling.

5. The method includes a step of forming a frozen batter composition adhered to at least a portion of the outer surface of the frozen filled noodle food, The method for producing a frozen food for baking or cooking, wherein the batter composition has a viscosity of 50 to 1,400 mPa·s at 30°C.

6. The method according to claim 5 , wherein the process comprises any one of the following processes (i) to (x): (i) applying an unfrozen batter composition to at least a portion of the outer surface of the frozen, filled noodle food; (ii) applying an unfrozen batter composition to at least a portion of the outer surface of the frozen filled noodle strip food, and then freezing the resulting product; (iii) a step of subjecting the encased noodle sheet food to a heat treatment, freezing the food, and attaching an unfrozen batter composition to at least a portion of the outer surface of the frozen encased noodle sheet food; (iv) A step of subjecting the wrapped noodle sheet food to a heat treatment, freezing the food, attaching an unfrozen batter composition to at least a portion of the outer surface of the resulting frozen wrapped noodle sheet food, and then freezing the resulting food. (v) filling a tray with an unfrozen batter composition, transferring an unfrozen filled-in noodle strip food onto the tray, contacting the filled-in noodle strip food with the batter composition, and then freezing the filled-in noodle strip food. (vi) filling a tray with an unfrozen batter composition, transferring an unfrozen filled-in noodle strip food onto the tray, bringing the filled-in noodle strip food into contact with the batter composition filled on the tray, and then subjecting them to a heat treatment and freezing the batter composition. (vii) transferring the unfrozen enrobed noodle strip food to a tray, freezing the same, topping the enrobed noodle strip food with an unfrozen batter composition, and then freezing the same; (viii) transferring the unfrozen bean-jam wrapped noodle strip food to a tray, subjecting it to a heat treatment, and then freezing it; topping the unfrozen bean-jam wrapped noodle strip food with a batter composition, and then freezing it; (ix) transferring the unfrozen enrobed noodle strip food to a tray, topping the enrobed noodle strip food with an unfrozen batter composition, and then freezing the same; (x) transferring the unfrozen enrobed noodle strip food to a tray, subjecting it to a heat treatment, and then topping the enrobed noodle strip food with an unfrozen batter composition and then freezing it;

7. A method for shortening a baking time of a frozen food product comprising a frozen encrusted noodle sheet food and a frozen batter composition attached to at least a portion of an outer surface of the encrusted noodle sheet food, comprising: and adjusting the viscosity of the batter composition at 30°C to be 50 to 1400 mPa·s.

8. A method for suppressing scorching occurring on a baked surface of an enrobed noodle sheet food when a frozen food, which includes a frozen enrobed noodle sheet food and a frozen batter composition adhering to at least a portion of the outer surface of the enrobed noodle sheet food, is baked until the food is in a state suitable for eating, comprising: and adjusting the viscosity of the batter composition at 30°C to be 50 to 1400 mPa·s.

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