Composition for forming seared mark of stuffing-enclosing noodle strip food

Abstract

To provide a cooked stuffing-enclosing noodle strip food with an improved texture of a cooked surface of a stuffing-enclosing noodle strip food without softening of the texture of the cooked surface of the stuffing-enclosing noodle strip food during heating by a microwave oven when thawing after freezing.SOLUTION: A composition for forming seared marks of a stuffing-enclosing noodle strip food contains two or more kinds of starches including at least one kind of pregelatinized starch.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition for forming browned marks on a noodle-filled food product. [Background technology]

[0002] When producing stuffed noodle foods such as gyoza, a browning composition applied to the gyoza is heated and processed into the grilled surface, wings, etc. of the gyoza, but there is a problem in that the texture of the gyoza becomes soft due to moisture migration during frozen storage, thawing in a microwave, etc. To address this problem, various formulations for the browning composition have been investigated, but satisfactory improvements have not been made, such as the inability to brown the grilled surface nicely or the inability to achieve a firm texture.

[0003] Patent Document 1 discloses a microwave-cooked enrobed noodle sheet food product having an excellent crispy texture, in which a steamed enrobed noodle sheet food product, a heated browning composition, and a microwave-absorbing heating element are arranged in contact with each other in that order, with the browning composition containing pregelatinized highly cross-linked starch and the like. Patent Document 2 discloses that a specific composition for pan-fried dumpling wings, including a starch, a fat composition containing a polyglycerol fatty acid ester, and water, can produce pan-fried dumpling wings with a good appearance and texture, such as a firm, crispy texture. Patent Document 3 also discloses that a steamed dumpling with wings is formed by pouring an aqueous solution containing water, oil, and grain flour as the main ingredients into the wings of the dumpling, resulting in a dumpling skin that does not soggy, has a crispy texture, and is easy to cook. However, none of these approaches have been satisfactory in improving the aforementioned issues, such as a poor browning on the pan-fried surface and difficulty in achieving firmness. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2023-81759 [Patent Document 2] Japanese Patent Application Publication No. 2019-41633 [Patent Document 3] Japanese Patent Application Laid-Open No. 2009-165388 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention has been made in consideration of the above-mentioned circumstances, and aims to provide a baked bean-jam-filled noodle sheet food, etc., in which the texture of the baked surface of the bean-jam-filled noodle sheet food does not become soft when heated in a microwave oven during thawing after freezing, and the texture of the baked surface of the bean-jam-filled noodle sheet food is improved. [Means for solving the problem]

[0006] As a result of extensive research into the above-mentioned problems, the inventors discovered that by blending two types of starch, including at least one type of pregelatinized starch, into a composition for forming browned marks, and using this composition to make browned dumplings, it is possible to prevent deterioration in the texture of the cooked surface even after freezing and thawing, and to maintain the texture, hardness, etc. of the cooked surface of the dumplings. Based on this finding, they continued their research and completed the present invention. That is, the present invention is as follows.

[0007] [1] A composition for forming browning marks on a stuffed noodle food product, comprising two or more types of starch including at least one type of pregelatinized starch. [2] The composition according to [1] above, wherein the two or more types of starch are two or more types of pregelatinized starch. [3] The composition according to [1] above, wherein the two or more types of starch are one or more types of pregelatinized starch and one or more types of starch other than pregelatinized starch. [4] The composition according to [3] above, wherein the ratio of the total content of pregelatinized starch to the total content of starches other than pregelatinized starch in the composition is 1:10 to 10:1. [5] The composition according to any one of [1] to [4] above, wherein the composition contains two types of pregelatinized starch, and the ratio of the contents of the pregelatinized starches in the composition is 1:10 to 10:1. [6] The composition according to any one of the above [1] to [5], wherein the starch is potato starch. [7] The composition according to any one of the above [1] to [6], further comprising water and an oil or fat. [8] A method for producing a baked enrobed noodle sheet food, comprising the steps of adhering a composition containing two or more types of starch, including at least one type of pregelatinized starch, to the surface of an enrobed noodle sheet food, and heating the enrobed noodle sheet food with the composition adhering to its surface. [9] The method according to [8] above, wherein the two or more types of starch are two or more types of pregelatinized starch.

[10] The method according to [8] above, wherein the two or more types of starch are one or more types of pregelatinized starch and one or more types of starch other than pregelatinized starch.

[11] The method according to

[10] above, wherein the ratio of the total content of pregelatinized starch to the total content of starches other than pregelatinized starch in the composition is 1:10 to 10:1.

[12] The method according to any one of [8] to

[11] above, wherein the composition contains two types of pregelatinized starch, and the ratio of the contents of the pregelatinized starches in the composition is 1:10 to 10:1.

[13] The method according to any one of [8] to

[12] above, wherein the starch is potato starch.

[14] The method according to any one of the above [8] to

[13] , wherein the composition further contains water and an oil or fat.

[15] A method for producing a baked enrobed noodle sheet food, comprising the steps of steaming an enrobed noodle sheet food and a composition described in any one of [1] to [5] above, then adhering the steamed composition to the surface of the steamed enrobed noodle sheet food, and baking the food.

[16] A method for improving the texture of a baked enrobed noodle sheet food, comprising the steps of steaming an enrobed noodle sheet food and a composition described in any one of [1] to [5] above, then adhering the steamed composition to the surface of the steamed enrobed noodle sheet food, and baking the food. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a baked bean jam-filled noodle sheet food or the like in which the texture of the baked surface of the bean jam-filled noodle sheet food does not become soft when heated in a microwave oven during thawing after freezing, and the texture of the baked surface of the bean jam-filled noodle sheet food is improved. DETAILED DESCRIPTION OF THE INVENTION

[0009] 1. Composition for forming brown marks The present invention provides a composition for forming browned markings in a stuffed noodle food product (hereinafter also referred to as "the composition of the present invention") that contains two or more types of starch including at least one type of pregelatinized starch.

[0010] As used herein, "starch" may refer to any starch commonly used in foods, including potato starch, corn starch, waxy corn starch, rice starch (non-glutinous rice starch, glutinous rice starch, etc.), wheat starch, tapioca starch, sweet potato starch, starches from various beans such as mung beans, arrowroot starch, dogtooth violet starch, bracken starch, sago starch, and high-amylose starch. Of these, potato starch, corn starch, and wheat starch are preferred, with potato starch being more preferred. Furthermore, as used herein, "starch" is a concept that also includes modified starch (hereinafter, starch that does not include modified starch will also be referred to as "starch in the narrow sense").

[0011] Examples of processed starches include oxidized starch obtained by oxidizing the starch in the narrow sense described above, acid-treated starch obtained by acid-treating the starch in the narrow sense described above, heat-treated starch obtained by heat-treating the starch in the narrow sense described above, crosslinked starch obtained by crosslinking the starch in the narrow sense described above (for example, phosphate crosslinking, adipic acid crosslinking, etc.), acetylated starch obtained by acetylating the starch in the narrow sense described above, phosphorylated starch obtained by phosphorylating the starch in the narrow sense described above, starch obtained by processing the starch in the narrow sense described above with fats and oils, soy flour, etc., esterified starch obtained by esterifying the starch in the narrow sense described above with phosphate ester, acetate ester, etc., etherified starch obtained by etherifying the starch in the narrow sense described above with hydroxypropyl ether, pregelatinized starch obtained by gelatinizing the starch in the narrow sense described above, and combinations of these processes. Among these, crosslinked starch and starch obtained by combining crosslinking with other processes are preferred, and phosphate crosslinked starch is more preferred. In one embodiment, cross-linked potato starch and potato starch that has been cross-linked in combination with other processes are preferred, with phosphate cross-linked potato starch being more preferred.

[0012] In this specification, "gelatinized starch" refers to starch in the narrow sense described above or the processed starch described above (excluding pregelatinized starch) which is gelatinized (pregelatinized) by adding water, heating, alkalizing, etc., followed by drying and powdering by grinding, etc. Pregelatinized starch is commonly used as a convenient food product, glue, etc., because it easily returns to a paste state by adding water or hot water. Among these, pregelatinized native starch obtained by pregelatinizing starch in the narrow sense and pregelatinized cross-linked starch obtained by pregelatinizing cross-linked starch are preferred, and pregelatinized phosphate cross-linked starch obtained by pregelatinizing native starch and phosphate cross-linked starch are more preferred. In one aspect, pregelatinized native potato starch and pregelatinized cross-linked potato starch are preferred, and pregelatinized native potato starch and pregelatinized phosphate cross-linked potato starch are more preferred.

[0013] Starch, including pregelatinized starch, can be prepared by known methods, and various types of starch are commercially available. The starch used in the composition of the present invention is not particularly limited, and any starch can be used as long as it can be added to foods and can achieve the desired effects of the present invention.

[0014] In this specification, "encased noodle food" refers to a food that has at least a filling and an outer skin that covers the filling, with the filling stuffed or wrapped in the outer skin. Here, the filling is a mixture of minced meat, vegetables, seasonings, etc., and is generally called "paste." The outer skin is a dough made by adding water to grain flour such as wheat flour, kneading it, and rolling it out thinly, and is also called noodle sheet. Specific examples of encased noodle food include gyoza, shumai, xiaolongbao, wonton, spring rolls, and baozi, with gyoza being particularly preferred.

[0015] The shape, size, ingredients, configuration, amount, etc. of the filling and outer skin (noodle sheet) of the encased bean paste noodle sheet food are not particularly limited and may be appropriately determined depending on the desired encased bean paste noodle sheet food, and the manufacturing of the filling and outer skin, and the method of wrapping the filling, etc. may be performed by a method known per se or a method equivalent thereto. The filling and outer skin may each be commercially available products, or a commercially available encased bean paste noodle sheet food in which the filling and outer skin are integrated may be used.

[0016] In the case of the bean-filled noodle food, the bean-filled noodle food may be subjected to a conventional treatment (for example, a treatment to inactivate enzymes contained in the vegetables or the like as fillings) as appropriate.

[0017] In this specification, the "brown marks" on a stuffed noodle food product refer to the browned marks that are imparted to the heated surface (brown surface) that comes into contact with the grill used for heating (e.g., frying pan, gyoza grill, griddle, hot plate, etc.) or that is placed close to the grill, and further to the part that is continuous with the grilled surface (e.g., the side part that connects to the bottom surface, etc.).

[0018] The composition of the present invention is a composition that can form brown marks by adhering it to the surface of a stuffed noodle food and heating it (e.g., steaming, baking, etc.), or by adhering it to the surface of a gyoza dumpling in a heated state.

[0019] The composition of the present invention contains two or more types of starch including at least one type of pregelatinized starch, and examples thereof include a composition containing two or more types of pregelatinized starch, a composition containing one or more types of pregelatinized starch and one or more types of starch other than pregelatinized starch, a composition containing two types of pregelatinized starch, a composition containing one type of pregelatinized starch and one type of starch other than pregelatinized starch, a composition containing two types of pregelatinized starch and one type of starch other than pregelatinized starch, and a composition containing one type of pregelatinized starch and two types of starch other than pregelatinized starch. Of these, a composition containing two types of pregelatinized starch and a composition containing one type of pregelatinized starch and one type of starch other than pregelatinized starch are preferred, and a composition containing two types of pregelatinized starch is more preferred.

[0020] In one embodiment, the composition of the present invention may be, for example, a composition containing two or more types of pregelatinized potato starch, a composition containing one or more types of pregelatinized potato starch and one or more types of potato starch other than pregelatinized potato starch, a composition containing two types of pregelatinized potato starch, a composition containing one type of pregelatinized potato starch and one type of potato starch other than pregelatinized potato starch, or a composition containing two types of pregelatinized potato starch and one type of pregelatinized potato starch. Examples of such compositions include a composition containing one type of pregelatinized potato starch and a potato starch other than pregelatinized potato starch, and a composition containing one type of pregelatinized potato starch and two types of potato starches other than pregelatinized potato starch. Of these, a composition containing two types of pregelatinized potato starch and a composition containing one type of pregelatinized potato starch and one type of potato starch other than pregelatinized potato starch are preferred, and a composition containing two types of pregelatinized potato starch is more preferred.

[0021] The total starch content, including pregelatinized starch and starch other than pregelatinized starch, in the composition of the present invention is preferably 0.1% by weight to 40% by weight, more preferably 0.5% by weight to 30% by weight, even more preferably 1% by weight to 25% by weight, even more preferably 5% by weight to 20% by weight, and particularly preferably 8% by weight to 16% by weight.

[0022] When the composition of the present invention contains pregelatinized starch and starch other than pregelatinized starch, the ratio of the total content of pregelatinized starch to the total content of starches other than pregelatinized starch is preferably 1:10 to 10:1, more preferably 1:5 to 5:1, and even more preferably 1:3 to 3:1.

[0023] In one aspect, the composition of the present invention contains one type of pregelatinized starch and one type of starch other than pregelatinized starch, and the ratio of the content of the pregelatinized starch to the content of the starch other than pregelatinized starch is preferably 1:10 to 10:1, more preferably 1:5 to 5:1, and even more preferably 1:3 to 3:1.

[0024] Furthermore, when the composition of the present invention contains two or more types of pregelatinized starch, the ratio of the contents of each pregelatinized starch in the composition is not particularly limited. For example, when the composition of the present invention contains two types of pregelatinized starch, the ratio of the contents of each pregelatinized starch in the composition is preferably 1:10 to 10:1, more preferably 1:5 to 5:1, and even more preferably 1:3 to 3:1.

[0025] In one embodiment, the composition of the present invention contains water. Examples of water include purified water such as distilled water and ion-exchanged water, tap water, and alkaline electrolyzed water, but are not limited to these, and any water suitable for use in food production can be used.

[0026] When the composition of the present invention contains water, the water content in the composition of the present invention is, for example, 20% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more, even more preferably 50% by weight or more, still more preferably 55% by weight or more, and particularly preferably 60% by weight or more. The content is, for example, 90% by weight or less, preferably 85% by weight or less, and more preferably 80% by weight or less.

[0027] In one embodiment, the composition of the present invention contains fats and oils. The fats and oils are not particularly limited as long as they are edible. Examples include vegetable oils such as canola oil, soybean oil, safflower oil (including high linoleic safflower oil), corn oil, rapeseed oil, sesame oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, rice bran oil, perilla oil, and grapeseed oil; and animal oils such as lard, beef tallow, chicken oil, mutton tallow, horse fat, fish oil, whale oil, and butter. Interesterified fats obtained by interesterifying these fats and oils, and hardened oils obtained by hydrogenating liquid fats and oils from these fats and oils, can also be used. The fats and oils that can be contained in the composition of the present invention may be refined (e.g., salad oil, etc.). The fats and oils that can be contained in the composition of the present invention are preferably vegetable oils, more preferably canola oil, soybean oil, and rapeseed oil. These fats and oils may be used alone or in combination of two or more.

[0028] The method for producing the oil or fat is not particularly limited, and the oil or fat may be produced by a method known per se or a method equivalent thereto, or a commercially available product may be used.

[0029] When the composition of the present invention contains an oil or fat, the content of the oil or fat in the composition of the present invention is, for example, 1% by weight or more, preferably 2% by weight or more, more preferably 3% by weight or more, and even more preferably 5% by weight or more, and the content is, for example, 60% by weight or less, preferably 40% by weight or less, more preferably 30% by weight or less, and even more preferably 20% by weight or less.

[0030] When the composition of the present invention contains two or more types of starch including at least one type of pregelatinized starch, water, and fats and oils, where the contents of "water," "whole starch," and "fat and oil" are a, b, and c parts by weight, respectively, and the sum of the a, b, and c parts by weight (= a + b + c) is 100 parts by weight, the ratio of a, b, and c (a:b:c) is, for example, 20-89.9:0.1-40:10-60, preferably 40-85:1-25:10-59, and more preferably 45-80:5-16:10-50.

[0031] Specific forms of the composition of the present invention include solid forms (tablets, granules, powders, etc.), pastes, liquids, suspensions, emulsions, etc., with suspensions and emulsions being preferred.

[0032] Furthermore, the composition of the present invention may contain other ingredients in addition to two or more types of starch, including at least one type of pregelatinized starch, water, and fats and oils, as long as the effects of the present invention are not impaired. The other ingredients can be appropriately selected depending on the form of the composition described above, and examples include acids, amino acids, sugars, proteins, cellulose, etc., as well as various additives that can be used in foods, such as seasonings, spices, coloring agents, color couplers, emulsifiers, thickeners, diluents, excipients, disintegrants, lubricants, binders, surfactants, physiological saline, vegetable oil solubilizers, isotonicity agents, preservatives, and antioxidants. One or more of the other ingredients can be contained as needed.

[0033] For example, the emulsifier is not particularly limited as long as it is edible, and specific examples include lecithin, enzymatically decomposed lecithin, sugar ester, monoglycerol, propylene glycol fatty acid ester, polyglycerin fatty acid ester, and the like.

[0034] For example, the thickener is not particularly limited as long as it is edible, and specific examples include xanthan gum, gum arabic, gellan gum, pectin, carrageenan, cellulose, dextrin, and the like.

[0035] The content of the above-mentioned other components in the composition of the present invention is not particularly limited, but the total amount of the other components in the composition of the present invention is preferably 0.000001% by weight to 70% by weight, more preferably 0.00001% by weight to 60% by weight, even more preferably 0.00001% by weight to 50% by weight, even more preferably 0.0001% by weight to 40% by weight, and particularly preferably 0.0001% by weight to 30% by weight.

[0036] Next, a method for preparing the composition of the present invention will be described.

[0037] The method for preparing the composition of the present invention is not particularly limited, and the composition can be prepared by adding water, oils and fats, the other ingredients described above, and the like to two or more types of starches including at least one type of pregelatinized starch as needed, and mixing them as is, or by other manufacturing methods commonly used in the food industry. The order in which these ingredients are added is not particularly limited, and can be determined appropriately depending on the intended use.

[0038] Next, a method for using the composition of the present invention will be described.

[0039] The composition of the present invention can also be preheated separately from the heating (cooking heating) required to prepare the filled noodle food suitable for consumption. When the composition of the present invention is preheated separately from cooking heating, examples of the heating method include steaming. The heating conditions (e.g., heating temperature, heating time, etc.) are not particularly limited and may be appropriately set depending on the heating method, etc. The heating temperature is usually 70°C to 120°C, preferably 90°C to 100°C. The heating time is usually 2 minutes or more, preferably 3 minutes or more, and more preferably 5 minutes or more. There is also no particular upper limit to the heating time, but it is, for example, 30 minutes or less, preferably 25 minutes or less, and more preferably 20 minutes or less.

[0040] The composition of the present invention is usually applied to the surface of an encased noodle sheet food. The method and manner of application of the composition of the present invention to the surface of an encased noodle sheet food are not particularly limited as long as a brown mark is formed on the encased noodle sheet food heated to a state suitable for eating, but it is preferable to apply the composition of the present invention to the surface that will be baked of the encased noodle sheet food. The composition of the present invention may be applied to the entire surface that will be baked of the encased noodle sheet food, or to only a portion of the surface that will be baked. Furthermore, the composition of the present invention may be applied not only to the surface that will be baked of the encased noodle sheet food, but also to a portion that is continuous with the surface that will be baked (for example, a side portion that connects to the bottom surface, etc.).

[0041] Encased noodle foods with the composition of the present invention attached to their surface are heated by steaming, baking (baking), etc. before eating. There are no particular restrictions on the timing and order of attaching the composition of the present invention to the surface of the encased noodle foods and the heating by steaming, baking, etc., and examples include the following: (i) The composition of the present invention is applied to the surface (for example, the bottom surface) of a stuffed noodle food product, and then steamed and baked. (ii) The bean-filled noodle sheet food is steamed, and then the composition of the present invention is attached to the surface (for example, the bottom surface) of the steamed bean-filled noodle sheet food, followed by baking. (iii) The bean-filled noodle food and the composition of the present invention are steamed, and then the steamed composition of the present invention is attached to the surface (e.g., bottom) of the steamed bean-filled noodle food, followed by baking. Among these, (ii) or (iii) is preferred, and (iii) is more preferred.

[0042] The amount of the composition of the present invention that is applied to the filled noodle sheet food product is not particularly limited and can be adjusted appropriately depending on the desired size, shape, etc. of the blades, but is typically 2.5 to 40 parts by weight, preferably 4 to 30 parts by weight, and more preferably 8 to 25 parts by weight, per 100 parts by weight of the filled noodle sheet food product.

[0043] The bean-jam filled noodle sheet food having the composition of the present invention adhered to its surface may be heated directly using a baking device to a state suitable for eating (for example, steaming using a stove or steamer, or baking using a hot plate, etc.) By heating the bean-jam filled noodle sheet food having the composition of the present invention adhered to its surface to a state suitable for eating, brown marks are formed on the baked surface of the bean-jam filled noodle sheet food and its surrounding area, and a cooked bean-jam filled noodle sheet food having brown marks (i.e., a browned bean-jam filled noodle sheet food) can be obtained.

[0044] The heating conditions (e.g., heating temperature, heating time, etc.) for the filled noodle food having the composition of the present invention adhered to its surface are not particularly limited and may be set appropriately depending on the heating method, etc. In the case of steaming, the heating time is usually 1 to 30 minutes, preferably 3 to 15 minutes. In the case of baking, the heating temperature is usually 80°C to 300°C, preferably 100°C to 250°C, more preferably 120°C to 200°C, and the heating time is usually 0.5 to 30 minutes, preferably 1 to 10 minutes.

[0045] The composition of the present invention can also be attached to the surface of a frozen encrusted noodle sheet food in a frozen state. Thus, the present invention also provides a frozen encrusted noodle sheet food to which the composition of the present invention is attached in a frozen state.

[0046] The method for adhering the composition of the present invention in a frozen state to the surface of a frozen encased bean paste noodle sheet food is not particularly limited, and for example, the composition of the present invention can be adhered in a frozen state to the surface of a frozen encased bean paste noodle sheet food by, for example, freezing the encased bean paste noodle sheet food with the composition of the present invention adhered to its surface before subjecting it to a heat treatment to make it suitable for eating. Alternatively, the composition of the present invention can also be adhered in a frozen state to the surface of a frozen encased bean paste noodle sheet food by freezing the composition of the present invention without adhering it to the surface of the encased bean paste noodle sheet food, and then adhering the resulting frozen composition of the present invention to the surface of the frozen encased bean paste noodle sheet food.

[0047] The frozen bean paste-encrusted noodle sheet food to which the composition of the present invention has been applied in a frozen state may be heated (for example, steamed, baked, etc.) in a baking oven without thawing to a state suitable for eating. Alternatively, the frozen bean paste-encrusted noodle sheet food to which the composition of the present invention has been applied may be pre-thawed and then removed and cooked.

[0048] The heating conditions (e.g., heating temperature, heating time, etc.) for frozen filled noodle food products to which the composition of the present invention has been attached in a frozen state are not particularly limited and may be set appropriately depending on the heating method, etc., but the heating temperature is typically 80°C to 300°C, preferably 90°C to 250°C, and the heating time is typically 3 minutes to 30 minutes, preferably 5 minutes to 15 minutes.

[0049] The frozen bean-jam-filled noodle sheet food to which the composition of the present invention is attached in a frozen state can be provided in a frozen state by freezing. The freezing treatment may be carried out by a method known per se or a method equivalent thereto, and is not particularly limited, but the freezing temperature is usually −10° C. or lower, preferably −15° C. or lower.

[0050] In this specification, the stuffed noodle food (including frozen stuffed noodle food) may be provided in a container (for example, a tray, etc.). The container for storing the dumplings is not particularly limited, and any conventional container may be used, for example, the containers, trays, etc. described in WO 2014 / 007387, WO 2016 / 019882, etc. may be used. The stuffed noodle food may also be provided in an outer bag rather than in a container.

[0051] By heating an enrobed noodle sheet food with the composition of the present invention adhered to its surface, when the food is thawed in a microwave oven after freezing, the texture of the baked surface of the enrobed noodle sheet food does not become soft, and a baked enrobed noodle sheet food with improved texture (hardness) of the baked surface of the enrobed noodle sheet food can be obtained. The texture (hardness) of the baked surface of the enrobed noodle sheet food can be evaluated by sensory evaluation by a specialist panel skilled in evaluation, as shown in the examples described below.

[0052] 2. Manufacturing method of wrapped noodle food The present invention also provides a method for producing a baked encrusted noodle sheet food (hereinafter also referred to as the "production method of the present invention"), which includes the steps of adhering a composition containing two or more types of starch, including at least one type of pregelatinized starch, to the surface of an encrusted noodle sheet food, and heating the encrusted noodle sheet food with the composition adhering to its surface.

[0053] The "starch," "gelatinized starch," and "filled noodle food" are as described above for the composition of the present invention.

[0054] "Baked encased noodle sheet food" refers to an encased noodle sheet food that has been heated by being in contact with a grill used for heating (e.g., a frying pan, a gyoza grill, a griddle, a hot plate, etc.) or being placed close to the grill so that browning is imparted to the heated surface (cooking surface), and also to the part that is continuous with the cooking surface (e.g., the side part connected to the bottom surface).

[0055] The "composition containing two or more types of starch including at least one type of pregelatinized starch" is the same as the composition of the present invention described above. The "heating" method, conditions, etc. are the same as those described above in the method of using the composition of the present invention.

[0056] The production method of the present invention can be carried out in the same manner as the method described above for the composition of the present invention in relation to the method for using the composition of the present invention.

[0057] In one aspect, the present invention also provides a method for producing a baked encrusted noodle sheet food, comprising the steps of steaming an encrusted noodle sheet food and a composition containing two or more types of starch including at least one type of pregelatinized starch, and then adhering the steamed composition of the present invention to the surface of the steamed encrusted noodle sheet food, followed by baking.

[0058] The manufacturing method of the present invention makes it possible to obtain a baked bean-jam-filled noodle sheet food in which the texture of the baked surface of the bean-jam-filled noodle sheet food does not become soft when heated in a microwave oven after being thawed after freezing, and the texture (hardness) of the baked surface of the bean-jam-filled noodle sheet food is improved. The texture (hardness) of the baked surface of the bean-jam-filled noodle sheet food can be evaluated by sensory evaluation by a specialist panel skilled in evaluation, as shown in the examples described below.

[0059] 3. Method for improving the texture of filled noodle foods The present invention also provides a method for improving the texture of a baked, enrobed noodle sheet food (hereinafter also referred to as the "method of the present invention"), which comprises the steps of adhering a composition containing two or more types of starch, including at least one type of gelatinized starch, to the surface of the enrobed noodle sheet food, and heating the enrobed noodle sheet food with the composition adhering to its surface.

[0060] The "starch," "gelatinized starch," and "encrusted noodle sheet food" are as described above for the composition of the present invention, and the "baked encrusted noodle sheet food" are as described above for the manufacturing method of the present invention.

[0061] The "composition containing two or more types of starch including at least one type of pregelatinized starch" is the same as the composition of the present invention described above. The "heating" method, conditions, etc. are the same as those described above in the method of using the composition of the present invention.

[0062] "Texture" refers to the hardness of the baked surface of an enrobed noodle sheet food when the food is thawed after freezing and heated in a microwave oven. The texture (hardness) of the baked surface of an enrobed noodle sheet food can be evaluated by sensory evaluation by a panel of experts skilled in evaluation, as shown in the examples below.

[0063] The method for improving texture of the present invention can be carried out in the same manner as described above in the method for using the composition of the present invention.

[0064] Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples in any way. [Example]

[0065] In the examples, the following raw materials were used unless otherwise specified. Furthermore, % represents % by weight unless otherwise specified in the examples. Elevated bridge potato starch: (Nerikomi Starch K-9, Nihon Shokuhin Kako Co., Ltd.) Raw potato starch: (Minami Tokachi, Minami Tokachi Agricultural Processing Agricultural Cooperative Association) ·Pregelatinized unprocessed potato starch: (Amicol HF, Nippon Starch Chemical Co., Ltd.) Pregelatinized phosphate cross-linked potato starch: (Parsley P, Matsutani Chemical Industry Co., Ltd.) Unmodified wheat starch: (Hakurin L, Glico Nutrition Foods Co., Ltd.) Pregelatinized wheat starch: (Matsunorin W, Matsutani Chemical Industry Co., Ltd.) Unmodified corn starch: (Cornstarch Y, Tokai Starch Co., Ltd.) Pregelatinized corn starch: (Matsunolin V, Matsutani Chemical Industry Co., Ltd.) Phosphate cross-linked potato starch: (Matsutani Gourd, Matsutani Chemical Industry Co., Ltd.) Acetylated phosphate cross-linked potato starch: (Parsley PAC, Matsutani Chemical Industry Co., Ltd.)

[0066] Preparation example (Food preparation protocol for wrapped noodles) (1) Preparation of the outer skin A dough made by kneading 74 parts by weight of wheat, 25 parts by weight of water, and 1 part by weight of salt was rolled out to approximately 0.8 mm using a roll-type noodle machine to produce a noodle sheet. The noodle sheet was cut into an oval shape with a major axis of 90 mm and a minor axis of 88 mm to prepare an outer skin (weight per sheet: 6 g) for an encased noodle sheet food product.

[0067] (2) Preparation of fillings and wrapped noodle foods Minced meat, chopped vegetables, seasonings, etc. were mixed to prepare the filling for the encased noodle food product, and then 11 g of the filling was covered with 6 g of the outer skin prepared in (1) above to prepare a semicircular encased noodle food product.

[0068] (3) Preparation of batter According to the formulation in each example described below, starch and glycine were dispersed in water, and then salad oil in which lecithin and xanthan gum had been dispersed was mixed to prepare a batter (composition for forming browned marks).

[0069] (4) Adhesion of batter The batter liquid prepared in (3) above was stored in a container, and the batter liquid was applied to the surface of the stuffed noodle food prepared in (2) above.

[0070] The batter was applied to the wrapped noodle food product in one of the following three ways. (i) After 4 g / ball of batter is applied to the bottom of the filled noodle sheet food, the filled noodle sheet food is steamed and baked in accordance with (5) and (6) below. (ii) The bean-jam-filled noodle sheet food is steamed according to (5) below. Then, 4 g / ball of batter is applied to the bottom of the steamed bean-jam-filled noodle sheet food, and the food is baked according to (6) below. (iii) The bean-jam wrapped noodle food and 4 g / ball of batter are steamed according to (5) below. Then, the steamed batter is applied to the bottom of the steamed bean-jam wrapped noodle food, and baked according to (6) below.

[0071] (5) Steaming of wrapped noodle foods Using a stove and a steamer, the rice was steamed for 5 minutes at a temperature of 90°C or higher in the steamer.

[0072] (6) Baking of wrapped noodle food The mixture was baked at 180°C for 4 minutes using a hot plate (KZ-HP1000, Panasonic Corporation).

[0073] Example 1 The batter (brown mark forming composition) was formulated as shown in Table 1 below, and four encased noodle foods were prepared according to the method described in Preparation Example (4)(iii) above. After preparation, each product was frozen and then thawed in a microwave oven (500W for 2 minutes 20 seconds) before evaluation.

[0074] [Table 1]

[0075] (evaluation) The texture (hardness) of the baked surface of the wrapped noodle food was evaluated by a trained expert panel in increments of 0.5 points by consensus using the rating scale shown below (3 points being effective). 5 points: The grilled surface is very hard 4 points: The grilled surface is hard 3 points: The grilled surface is slightly hard 2 points: The grilled surface is soft 1 point: The grilled surface is very soft

[0076] The enrobed noodle foods were eaten by cutting each enrobed noodle food in half after microwave heating and chewing the whole cut enrobed noodle food in one go (so that the wrapper and filling did not separate). The expert panel consisted of six panelists with more than three years of experience in the research and development of enrobed noodle foods. Each panelist shared an understanding of the evaluation scale for the texture of the grilled surface, and had been trained in advance to ensure that each panelist had a common understanding of the extent to which the hardness (softness) of the grilled surface should vary in order to cause the scores to fluctuate on the evaluation scale.

[0077] The results are shown in Table 1.

[0078] As shown in Table 1, by using a composition for forming browned marks containing two or more types of starch, including at least one type of pregelatinized starch, a more preferable hardness of the browned surface was obtained.

[0079] Example 2 (Effect of Starch Origin) The batter (brown mark forming composition) was formulated as shown in Table 2 below, and four encased noodle foods were prepared according to the method described in Preparation Example (4)(iii) above. After preparation, each product was frozen and then thawed in a microwave oven (500W for 2 minutes 20 seconds) before evaluation.

[0080] [Table 2]

[0081] (evaluation) The stuffed noodle food was evaluated in the same manner as in Example 1. The results are shown in Table 2.

[0082] As shown in Table 2, the source of the starch had little effect.

[0083] Example 3 (Effect of starch processing type) The batter (brown mark forming composition) was formulated as shown in Table 3 below, and four encased noodle foods were prepared according to the method described in Preparation Example (4)(iii) above. After preparation, each product was frozen and then thawed in a microwave oven (500W for 2 minutes 20 seconds) before evaluation.

[0084] [Table 3]

[0085] (evaluation) The stuffed noodle food was evaluated in the same manner as in Example 1. The results are shown in Table 3.

[0086] As shown in Table 3, the type of starch processing had little effect.

[0087] Example 4 (Effect of different batter application methods) Four encased noodle food products were prepared according to the above preparation example, using the batter (brown mark forming composition) formulation and the method of applying the batter to the encased noodle food product as shown in Table 4. After preparation, each product was frozen and then thawed in a microwave oven (500W for 2 minutes 20 seconds) before being evaluated.

[0088] [Table 4]

[0089] (evaluation) The stuffed noodle food was evaluated in the same manner as in Example 1. The results are shown in Table 4.

[0090] As shown in Table 4, any of (i) to (iii) methods of applying batter to the filled noodle food product resulted in a desirable hardness of the baked surface, but the most desirable hardness of the baked surface was obtained when (iii) was used. [Industrial Applicability]

[0091] According to the present invention, it is possible to provide a baked bean-jam-filled noodle sheet food, etc., in which the texture of the baked surface of the bean-jam-filled noodle sheet food does not become soft when heated in a microwave oven during thawing after freezing, and the texture of the baked surface of the bean-jam-filled noodle sheet food is improved. Therefore, the present invention is useful in the food industry.

Claims

1. A composition for forming brown marks on an enrobed noodle food product containing two or more types of starch including at least one type of pregelatinized starch.

2. The composition according to claim 1 , wherein the two or more types of starch are two or more types of pregelatinized starch.

3. The composition according to claim 1, wherein the two or more types of starch are one or more types of pregelatinized starch and one or more types of starch other than pregelatinized starch.

4. 4. The composition according to claim 3, wherein the ratio of the total content of pregelatinized starch to the total content of starches other than pregelatinized starch in the composition is 1:10 to 10:

1.

5. 2. The composition according to claim 1, wherein the composition contains two types of pregelatinized starch, and the ratio of the contents of the pregelatinized starches in the composition is 1:10 to 10:

1.

6. The composition according to any one of claims 1 to 5, wherein the starch is potato starch.

7. The composition of claim 1 further comprising water and an oil.

8. The method for producing a baked, encased bean paste noodle sheet food includes the steps of adhering a composition containing two or more types of starch, including at least one type of pregelatinized starch, to the surface of an encased bean paste noodle sheet food, and heating the encased bean paste noodle sheet food with the composition adhering to its surface.

9. The method according to claim 8, wherein the two or more types of starch are two or more types of pregelatinized starch.

10. The method according to claim 8, wherein the two or more types of starch are one or more types of pregelatinized starch and one or more types of starch other than pregelatinized starch.

11. The method according to claim 10, wherein the ratio of the total content of pregelatinized starch to the total content of starches other than pregelatinized starch in the composition is 1:10 to 10:

1.

12. 9. The method according to claim 8, wherein the composition contains two types of pregelatinized starch, and the ratio of the contents of the pregelatinized starches in the composition is 1:10 to 10:

1.

13. The method according to any one of claims 8 to 12, wherein the starch is potato starch.

14. The method of claim 8, wherein the composition further comprises water and an oil or fat.

15. A method for producing a baked enrobed noodle sheet food, comprising the steps of steaming an enrobed noodle sheet food and the composition described in any one of claims 1 to 5, and then adhering the steamed composition to the surface of the steamed enrobed noodle sheet food, followed by baking.

16. A method for improving the texture of a baked enrobed noodle sheet food, comprising the steps of steaming an enrobed noodle sheet food and the composition described in any one of claims 1 to 5, and then adhering the steamed composition to the surface of the steamed enrobed noodle sheet food, followed by baking.

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