Ingredient-wrapped noodle-strip food, and production method of the same

Abstract

To provide an ingredient-wrapped noodle-strip food having excellent texture, preventing texture of a burnt surface from softening even when heated in a microwave oven before eating, and retaining moderate hardness of texture of the burnt surface.SOLUTION: An ingredient-wrapped noodle-strip food has a burnt-mark-forming composition adhered thereto. The ingredient-wrapped noodle-strip food is such that: the burnt mark forming composition contains glucomannan; an average particle diameter of the glucomannan is 50 μm or more; and a viscosity at 25°C when measuring 0.5 wt.% aqueous solution of the glucomannan by a Brookfield type viscometer is 10 mPa s or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an encrusted noodle food product and a method for producing the same, and more particularly to an encrusted noodle food product that does not soften and has a good texture on the baked surface, and a method for producing the same. [Background technology]

[0002] In recent years, with the increase in dual-income households and single-person households, frozen foods that require little cooking time and can be eaten simply by heating and thawing them in a microwave oven or the like have become widely available. For example, in the case of stuffed foods such as dumplings, frozen foods that have been baked and cooked in a stuffed noodle-like food (e.g., pan-fried dumplings, etc.) are commercially available. Consumers can eat the baked and cooked stuffed noodle-like food simply by heating and thawing it in a microwave oven or the like at home.

[0003] A crispy texture resulting from grilling is preferred for bean-filled noodle-based foods such as gyoza (dumplings). In the manufacturing process, such bean-filled noodle-based foods are produced by heating a grill-mark-forming composition (also called a batter or batter liquid) attached to the bean-filled noodle-based food to form a grilled surface. However, there have been problems with the grilled surface becoming soft due to moisture transfer or frosting on the grilled surface during frozen storage or microwave heating, resulting in a less crispy texture.

[0004] As a method for producing fried dumplings with wings that have a good texture and appearance, a method has been proposed in which a predetermined amount of welan gum is added to the batter (Patent Document 1).

[0005] Furthermore, a method for producing fried dumplings that prevents the leftovers from sticking to the heating plate after frying has been proposed, which involves frying the dumplings on a heating plate while an anti-sticking liquid containing an aqueous solution in which a predetermined amount of a thickening polysaccharide containing at least one selected from guar gum, carrageenan, xanthan gum, and agar is adhered to the baking surface of the dumplings (Patent Document 2).

[0006] However, Patent Documents 1 and 2 do not describe the texture of the filled noodle food when heated in a microwave oven.

[0007] Furthermore, a coating composition has been proposed for deep-fried foods that can reduce the amount of oil absorbed during cooking and that can be frozen after cooking without losing its flavor or taste when cooked in a microwave oven (microwave heating), particularly a deep-fried food coating composition for tempura flour and breadcrumbs that contains a predetermined amount of konjac mannan component, a water-soluble ionized mineral component, and an appropriate amount of coagulant (Patent Document 3). However, Patent Document 3 does not mention foods with stuffed noodles, such as dumplings. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2020-48437 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-106590 [Patent Document 3] Japanese Patent Application Laid-Open No. 2013-169148 Summary of the Invention [Problem to be solved by the invention]

[0009] The present invention has been made in consideration of the above-mentioned circumstances, and the problem it aims to solve is to provide a stuffed noodle food product and a method for producing the same that can prevent the baked surface from becoming soft and maintain a moderate hardness of the texture of the baked surface even when frozen and then heated and thawed in a microwave oven. [Means for solving the problem]

[0010] As a result of extensive research aimed at solving the above-mentioned problems, the inventors discovered that by incorporating glucomannan having a certain average particle size and viscosity or greater into a browning composition, it is possible to prevent the baked surface of a noodle-covered food product from becoming soft, even when the product is frozen and then thawed in a microwave oven, and to maintain an appropriate hardness in the texture of the baked surface. Based on this finding, the inventors conducted further research and completed the present invention.

[0011] That is, the present invention is as follows. [1] An enrobed noodle food product having a browning composition attached thereto, The browning composition contains glucomannan, The average particle size of the glucomannan is 50 μm or more, The encased noodle food product has a viscosity of 10 mPa·s or more at 25°C when measured using a B-type viscometer for a 0.5 wt% aqueous solution of the glucomannan. [2] The filled noodle food product according to [1], wherein the browning composition contains 0.05% to 2% by weight of glucomannan based on the total weight of the browning composition. [3] The enrobed noodle food product according to [1] or [2], wherein the average particle size of the glucomannan is 50 μm or more and 600 μm or less. [4] An enrobed noodle food according to any one of [1] to [3], wherein the viscosity of a 0.5 wt % aqueous solution of the glucomannan at 25°C when measured with a B-type viscometer is 10 mPa·s or more and 100 mPa·s or less. [5] An enrobed noodle food product according to any one of [1] to [4], wherein the browning composition further contains water and at least one selected from starches and grain flours. [6] The filled noodle food product described in [5], wherein the browning composition further contains oil and an emulsifier. [7] The enrobed noodle sheet food according to any one of [1] to [6], wherein the enrobed noodle sheet food is an enrobed noodle sheet food for heating in a microwave oven. [8] The enrobed noodle sheet food according to any one of [1] to [7], wherein the enrobed noodle sheet food is a baked enrobed noodle sheet food. [9] The enrobed noodle sheet food according to any one of [1] to [8], wherein the enrobed noodle sheet food is frozen.

[10] The filled noodle food according to any one of [1] to [9], wherein the filled noodle food is a dumpling.

[11] A method for producing an enrobed noodle food, comprising applying a browning composition to an enrobed noodle food, The browning composition contains glucomannan, The average particle size of the glucomannan is 50 μm or more, The production method, wherein a 0.5 wt % aqueous solution of the glucomannan has a viscosity of 10 mPa·s or more at 25°C when measured with a Brookfield viscometer.

[12] The method according to

[11] , wherein the browning composition contains 0.05% by weight to 2% by weight of glucomannan based on the total weight of the browning composition.

[13] The method according to

[11] or

[12] , wherein the average particle size of the glucomannan is 50 μm or more and 600 μm or less.

[14] The method according to any one of

[11] to

[13] , wherein the viscosity of a 0.5 wt% aqueous solution of the glucomannan at 25°C when measured with a Brookfield viscometer is 10 mPa·s or more and 100 mPa·s or less.

[15] The manufacturing method described in any one of

[11] to

[14] , wherein the browning-forming composition further contains water and at least one selected from starches and grain flours.

[16] The manufacturing method described in

[15] , wherein the browning-forming composition further contains oil and an emulsifier.

[17] The method according to any one of

[11] to

[16] , wherein the encased noodle sheet food is an encased noodle sheet food for microwave heating.

[18] The method of any one of

[11] to

[17] , wherein the stuffed noodle sheet food is a baked stuffed noodle sheet food.

[19] The method of any one of

[11] to

[18] , wherein the stuffed noodle food is frozen.

[20] The method of any one of

[11] to

[19] , wherein the stuffed noodle food is dumplings. [Effects of the Invention]

[0012] According to the present invention, there is provided an enrobed noodle food product that prevents the baked surface from becoming soft and maintains a moderate hardness of the texture of the baked surface even when heated in a microwave oven before eating. The present invention also provides a method for producing the enrobed noodle food product. DETAILED DESCRIPTION OF THE INVENTION

[0013] The filled noodle food and the method for producing the same provided by the present invention will be described below.

[0014] In the present invention, "encased noodle sheet food" refers to a food comprising at least a filling (generally referred to as "filling" or "stuffing") and a noodle sheet (generally referred to as "skin" or "noodle skin") that encases (covers) part or all of the filling. In this specification, the "filling" and "noodle sheet" of an encased noodle sheet food may be referred to as "filling" and "skin," respectively. Here, a food that "comprises" at least a filling (filling) and a skin (noodle sheet) is synonymous with a food that "has" at least a filling and a skin, or a food that "includes" a filling and a skin, and can be replaced with these expressions. In an encased noodle sheet food, the number of skins that encase (encase) the filling may be one or two or more. Specific examples of encased noodle sheet foods include, but are not limited to, dumplings, wontons, baozi, ravioli, spring rolls, shumai, and xiaolongbao. The stuffed noodle food product is preferably a dumpling. In one embodiment, the stuffed noodle food product is preferably a stuffed noodle food product with wings, more preferably a dumpling with wings.

[0015] The bean-jam wrapped noodle sheet food of the present invention may be one that has been subjected to a heat treatment (sometimes referred to as a "cooked bean-jam wrapped noodle sheet food" in the present invention), or it may be one that has been produced by covering the filling with a skin and has not yet been subjected to a heat treatment (sometimes referred to as a "fresh bean-jam wrapped noodle sheet food" in the present invention). In other words, the "bean-jam wrapped noodle sheet food" of the present invention is a general term for cooked bean-jam wrapped noodle sheet foods and fresh bean-jam wrapped noodle sheet foods, and means both or either one of these unless otherwise specified. Furthermore, the bean-jam wrapped noodle sheet food of the present invention also includes frozen bean-jam wrapped noodle sheet foods (frozen bean-jam wrapped noodle sheet foods) and refrigerated bean-jam wrapped noodle sheet foods (chilled bean-jam wrapped noodle sheet foods).

[0016] In the present invention, the browning composition contains glucomannan, the average particle size of the glucomannan being 50 μm or more, and the viscosity of a 0.5 wt % aqueous solution of the glucomannan at 25°C when measured with a B-type viscometer being 10 mPa·s or more.

[0017] In the present invention, the "brown mark forming composition" refers to a composition that can form brown marks when attached to the surface of a stuffed noodle food (e.g., dumplings) and baked.

[0018] In the present invention, the "wings" of an encased noodle sheet food (e.g., dumplings) refer to the thin, crispy part formed on the grilled surface and periphery of the encased noodle sheet food, and are generally also referred to as "burrs." The "grilled surface" of an encased noodle sheet food refers to the surface that comes into contact with the grill used for heating (e.g., a frying pan, a dumpling grill, a griddle, a hot plate, etc.) or that is placed close to the grill and heated so that a browned mark is imparted by heating.

[0019] The viscosity of a 0.5 wt % aqueous solution of glucomannan contained in the browning composition at 25°C, measured with a Brookfield viscometer, is 10 mPa·s or more, from the viewpoint of the texture of the baked surface. The viscosity is preferably 20 mPa·s or more, more preferably 30 mPa·s or more. From the viewpoint of ease of operation in the manufacturing process, the viscosity is preferably 100 mPa·s or less, more preferably 90 mPa·s or less, and even more preferably 80 mPa·s or less. In one embodiment, the viscosity is preferably 10 mPa·s or more and 100 mPa·s or less, more preferably 20 mPa·s or more and 90 mPa·s or less, and even more preferably 30 mPa·s or more and 80 mPa·s or less. If the viscosity of the glucomannan is less than 10 mPa·s, the baked surface will not achieve an appropriate hardness when a frozen, filled noodle food is heated and thawed in a microwave oven.

[0020] In the present invention, the viscosity of glucomannan refers to the viscosity at 25°C when a 0.5 wt% aqueous solution of glucomannan is measured using a B-type viscometer. The conditions for measuring the viscosity of glucomannan are as follows: Measurement can be performed according to the measurement method described in the Examples. Viscosity measurement conditions Measuring equipment: B-type viscometer (BROOKFIELD, model: LVDV-I+) Measurement conditions: 25℃, 0.5% by weight aqueous solution, pH: 6.5~7.0 Measurement time: 10 minutes Measurement acquisition value: Maximum value from start to end of measurement Spindle used: LV-3 Measurement speed: 100 rpm

[0021] The average particle size of the glucomannan contained in the browning composition is 50 μm or more from the viewpoint of the texture of the baked surface. The average particle size is preferably 80 μm or more, more preferably 100 μm or more. From the viewpoint of operability in the manufacturing process, the average particle size is preferably 600 μm or less, more preferably 500 μm or less, and even more preferably 450 μm or less. In one embodiment, the average particle size is preferably 50 μm or more and 600 μm or less, more preferably 80 μm or more and 500 μm or less, and even more preferably 100 μm or more and 450 μm or less. If the average particle size of the glucomannan is less than 50 μm, the baked surface will not have an appropriate hardness when a frozen filled noodle food is heated and thawed in a microwave oven.

[0022] In the present invention, the average particle size of glucomannan refers to the number-based average particle size measured by image analysis. The conditions for measuring the average particle size of glucomannan are as follows: Measurement can be performed according to the measurement method described in the Examples. Average particle size measurement conditions Measuring equipment: Image analysis particle size distribution meter (Jasco International, IF-400nano) Measurement conditions: 25℃, 0.1% by weight dispersion Measurement solvent: ethanol Measurement acquisition value: Maximum value from start to end of measurement

[0023] Glucomannan can be purified from konjac root. Modified glucomannan (also called modified konjac mannan) obtained by modifying glucomannan can also be used. Examples of modified glucomannan include those produced by the method described in JP 2011-72304 A.

[0024] Commercially available glucomannan can be used as long as it satisfies the requirements of average particle size and viscosity. For example, Propol (registered trademark) A (manufactured by Shimizu Chemical Co., Ltd.), Inagel (registered trademark) Mannan 100A (manufactured by Ina Food Industry Co., Ltd.), Reolex (registered trademark) RS (manufactured by Shimizu Chemical Co., Ltd.), and Ultramannan G5 (manufactured by Ina Food Industry Co., Ltd.) can be used.

[0025] The glucomannan content in the browning composition is preferably 0.05% by weight or more, more preferably 0.08% by weight or more, and particularly preferably 0.1% by weight or more, based on the total weight of the browning composition, so that sufficient hardness of the browned surface can be maintained after microwave heating. Furthermore, this content is preferably 2% by weight or less, more preferably 1.5% by weight or less, and particularly preferably 1% by weight or less, based on the total weight of the browning composition. In one embodiment, the glucomannan content in the browning composition is preferably 0.05% by weight to 2% by weight, more preferably 0.05% by weight to 1.5% by weight, and particularly preferably 0.05% by weight to 1% by weight, based on the total weight of the browning composition.

[0026] The browning composition may further contain, in addition to glucomannan, water and at least one selected from starches and grain flour. The browning composition may further contain, in addition to glucomannan, water and at least one selected from starches and grain flour, oil and an emulsifier. The browning composition preferably contains (a) glucomannan, (b) water, (c) at least one selected from starches and grain flour, (d) oil, and (e) an emulsifier.

[0027] Examples of water contained in the browning composition 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.

[0028] When the grill mark-forming composition contains water, the water content in the grill mark-forming composition is preferably 10% by weight or more, more preferably 20% by weight or more, and particularly preferably 30% by weight or more, based on the total weight of the grill mark-forming composition. The water content is preferably 80% by weight or less, more preferably 70% by weight or less, even more preferably 60% by weight or less, and particularly preferably 50% by weight or less, based on the total weight of the grill mark-forming composition.

[0029] The browning composition typically contains at least one selected from starches and cereal flours. Here, "cereal flour" refers to a powdery or granular food ingredient obtained by milling or pulverizing cereals.

[0030] The starches that can be contained in the browning composition are not particularly limited, and examples include non-glutinous rice starch, glutinous rice starch, wheat starch, cornstarch, waxy cornstarch, tapioca starch, sago starch, mung bean starch, potato starch, and sweet potato starch. Modified versions of these starches may also be used. Here, "modified starch" refers to starch that has been subjected to at least one process selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment. Examples of chemically treated starches include acetylated adipate 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, and phosphate cross-linked starch. Examples of starches that have been physically treated (including simple chemical treatments such as hydrolysis, such as acid treatment, alkali treatment, and bleaching treatment) include pregelatinized starch, heat-moisture treated starch, oil-processed starch, acid-treated starch, alkali-treated starch, and bleached starch. Examples of enzymatically treated starches include enzyme-treated starch. The type of modified starch that can be used in the present invention is not particularly limited as long as it is edible, but starches that have been at least chemically treated or at least physically treated are preferred. These modified starches may be those that have been subjected to one process selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment, or may be those that have been subjected to two or more processes selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment. For example, pregelatinized starch may be obtained by pregelatinizing unprocessed starch, or by pregelatinizing processed starch (e.g., starch that has been subjected to the above-mentioned chemical treatment). These starches may be used alone or in combination of two or more.

[0031] Examples of grain flours that may be contained in the browning composition include, but are not limited to, wheat flour, rice flour, corn flour, barley flour, buckwheat flour, tapioca flour, potato flour, pea flour, soy flour, adzuki bean flour, barnyard millet flour, foxtail millet flour, millet flour, quinoa flour, etc. These grain flours may be used alone or in combination of two or more.

[0032] The starches and grain flours that can be contained in the browning composition can be produced by any method known per se or a method equivalent thereto. For example, grain flour can be produced by milling or pulverizing grains to form powder or granules. Commercially available starches and grain flours can be used, which is preferred for their simplicity.

[0033] When the brown mark-forming composition contains at least one selected from starches and grain flour, the content of the at least one selected from starches and grain flour in the brown mark-forming composition is preferably 0.1 wt% or more, more preferably 0.5 wt% or more, even more preferably 1 wt% or more, and particularly preferably 3 wt% or more, based on the total weight of the brown mark-forming composition. Furthermore, this content is preferably 15 wt% or less, more preferably 10 wt% or less, and particularly preferably 8 wt% or less, based on the total weight of the brown mark-forming composition. Here, "the content of at least one selected from starches and grain flour" in the brown mark-forming composition refers to the content of either starches or grain flour when the brown mark-forming composition contains only one of them, or refers to the total content of both starches and grain flour when the brown mark-forming composition contains both.

[0034] The oil that can be contained in the browning composition is not particularly limited as long as it is edible. Oils that do not have fluidity at room temperature are generally referred to as "fat," but the concept of "oil" in the present invention also encompasses fats. Specific examples of oils that can be contained in the browning composition 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 oils obtained by interesterifying these oils and hardened oils obtained by hydrogenating these oils can also be used. The oil that can be contained in the browning composition may be refined (e.g., salad oil, etc.). The oil that may be contained in the browning composition is preferably a vegetable oil, more preferably canola oil, soybean oil, or rapeseed oil. These oils may be used alone or in combination.

[0035] The method for producing the oil that can be contained in the browning-forming composition is not particularly limited, and oils produced by a method known per se or a method equivalent thereto may be used. Commercially available oils may also be used, which is preferred for their simplicity.

[0036] When the grill mark-forming composition contains oil, the oil content in the grill mark-forming composition is preferably 10% by weight or more, more preferably 30% by weight or more, even more preferably 40% by weight or more, and particularly preferably 50% by weight or more, based on the total weight of the grill mark-forming composition. The content is preferably 70% by weight or less, more preferably 65% ​​by weight or less, and particularly preferably 60% by weight or less, based on the total weight of the grill mark-forming composition.

[0037] The browning composition may further contain an emulsifier. The emulsifier that can be used in the present invention is not particularly limited as long as it is edible, but examples include lecithin, enzymatically decomposed lecithin, sugar ester, monoglyceride, propylene glycol fatty acid ester, polyglycerin fatty acid ester, etc., with lecithin being preferred. These emulsifiers may be used alone or in combination of two or more.

[0038] The method for producing the emulsifier that may be contained in the browning composition is not particularly limited, and emulsifiers produced by known methods or methods equivalent thereto may be used. Commercially available emulsifiers may also be used, which is preferred for their simplicity.

[0039] When the grill mark-forming composition contains an emulsifier, the content of the emulsifier in the grill mark-forming composition is not particularly limited as long as the emulsifying effect is obtained, but it is preferably 0.1% by weight or more, more preferably 0.5% by weight or more, and particularly preferably 1% by weight or more, based on the total weight of the grill mark-forming composition. Furthermore, since the desired emulsifying effect is obtained in proportion to the content, the content is preferably 10% by weight or less, more preferably 5% by weight or less, and particularly preferably 3% by weight or less, based on the total weight of the grill mark-forming composition.

[0040] In one embodiment, the glucomannan content in the brown mark-forming composition is preferably 0.05% to 2% by weight. The water content in the brown mark-forming composition is preferably 10% to 80% by weight. The content of at least one selected from starches and grain flour in the brown mark-forming composition is preferably 0.1% to 15% by weight. The oil content in the brown mark-forming composition is preferably 10% to 70% by weight. The emulsifier content in the brown mark-forming composition is preferably 0.1% to 10% by weight. These contents are expressed as % by weight relative to the total weight of the brown mark-forming composition.

[0041] In addition to the above-mentioned components, the browning composition may optionally contain other components that browning compositions typically contain (e.g., thickeners, seasonings, salts, sugars, amino acids, proteins, gums, celluloses, emulsifiers, etc.), as long as the purpose of the present invention is not impaired.

[0042] The method for preparing the browning composition is not particularly limited, and the composition may be prepared by a method known per se or a method equivalent thereto. For example, when the browning composition contains glucomannan, water, starches or grain flour, and oil, the composition may be prepared by stirring these components using a commercially available mixer or stirrer.

[0043] The browning composition is preferably emulsified, i.e., the browning composition is preferably an emulsified composition. By emulsifying the browning composition, its properties become uniform, and the texture of the browned surface can be more effectively improved. The method for emulsifying the browning composition is not particularly limited, and can be carried out by a known method or a method equivalent thereto using a commercially available mixer / stirrer or the like.

[0044] The form of the browning composition is not particularly limited, but it is preferably non-solid at room temperature (25° C.). In the present invention, "non-solid" at room temperature (25° C.) means that the composition has fluidity at room temperature (25° C.), and examples of such forms include liquid, slurry, and paste.

[0045] The browning composition, in one embodiment, can be prepared as a batter.

[0046] The bean-jam-filled noodle-strip food of the present invention can be produced by a method known per se or a method equivalent thereto, depending on the type of food. The method for producing the bean-jam-filled noodle-strip food of the present invention typically involves applying a browning composition to the bean-jam-filled noodle-strip food. The browning composition is one described above.

[0047] The stuffed noodle sheet food to which the browning composition is applied may be an uncooked stuffed noodle sheet food (raw stuffed noodle sheet food) or one that has been heat-treated (cooked stuffed noodle sheet food).

[0048] The amount of browning composition applied to the filled noodle food is preferably 2.5 to 40 parts by weight, more preferably 4 to 30 parts by weight, and even more preferably 8 to 25 parts by weight, per 100 parts by weight of the filled noodle food (e.g., dumplings) before application, in order to form browning with a desirable texture.

[0049] The method for applying the brown mark-forming composition to the encased noodle sheet food is not particularly limited, and can be any known method or a method equivalent thereto. For example, it can be applied by immersing the encased noodle sheet food in the brown mark-forming composition. Specifically, the brown mark-forming composition can be applied to the surface of the encased noodle sheet food by storing the brown mark-forming composition in a container and immersing the encased noodle sheet food in it. The brown mark-forming composition can also be applied to the surface of the encased noodle sheet food by pouring (including spraying) the brown mark-forming composition onto the encased noodle sheet food or by applying the brown mark-forming composition to the encased noodle sheet food using a brush or roller.

[0050] The browning composition is preferably applied to at least the toasted surface of the encased noodle sheet food. In the present invention, the "toasted surface" of the encased noodle sheet food refers to the surface that comes into contact with the toasting device (e.g., frying pan, gyoza grill, griddle, hot plate, etc.) used for heating, or that is placed close to the toasting device and heated so that browning (searing) is imparted by heating. The browning composition may be applied to the entire toasted surface of the encased noodle sheet food, or to only a portion of the toasted surface. In addition to the toasted surface of the encased noodle sheet food, the browning composition may also be applied to the side portion that is continuous with the toasted surface.

[0051] In one embodiment, the bean-filled noodle sheet food of the present invention may be one that has been heat-treated (heated bean-filled noodle sheet food), and in this case, the method for producing the bean-filled noodle sheet food of the present invention may include heat-treating an uncooked bean-filled noodle sheet food (raw bean-filled noodle sheet food).

[0052] The type of heat treatment that can be applied to an enrobed noodle sheet food to obtain a cooked enrobed noodle sheet food is not particularly limited as long as it is one that can generally be applied to an enrobed noodle sheet food, and examples include baking, moist heating (e.g., boiling, steaming, etc.), deep-frying, hot air heating, infrared heating, microwave heating, etc. Among these, the heat treatment that can be applied to an enrobed noodle sheet food to obtain a cooked enrobed noodle sheet food preferably includes baking. In the present invention, "baking" refers to a process in which the enrobed noodle sheet food is heated by contacting it with a baking device (e.g., a frying pan, a griddle, a hot plate, a gyoza grill, etc.). The enrobed noodle sheet food and the baking device may come into contact with each other via a browning composition (e.g., batter, etc.) that can be adhered to the surface of the enrobed noodle sheet food.

[0053] The heating conditions (heating temperature, heating time) of the heat treatment that can be performed on the bean-filled noodle sheet food to obtain a cooked bean-filled noodle sheet food can be set appropriately depending on the type of heating method, etc., and are not particularly limited.For example, the heating temperature for baking heating is usually 180°C to 280°C (preferably 200°C to 250°C), and the heating time is usually 0.5 to 15 minutes (preferably 1 to 10 minutes).

[0054] When the bean-jam-filled noodle sheet food of the present invention is a heated bean-jam-filled noodle sheet food, the heat treatment applied to the bean-jam-filled noodle sheet food in the manufacturing method thereof may include baking, in one embodiment; in other words, the bean-jam-filled noodle sheet food (heated bean-jam-filled noodle sheet food) of the present invention may be a baked bean-jam-filled noodle sheet food in one embodiment. In the present invention, the term "baked bean-jam-filled noodle sheet food" refers to a heated bean-jam-filled noodle sheet food obtained by at least baking an encased bean-jam-filled noodle sheet food, and is a concept that encompasses not only "a heated bean-jam-filled noodle sheet food obtained by only baking an encased bean-jam-filled noodle sheet food," but also "a heated bean-jam-filled noodle sheet food obtained by baking an encased bean-jam-filled noodle sheet food and other heat treatments (e.g., wet heating, etc.)."

[0055] When the heat treatment performed on the bean-jam noodle sheet food to obtain a baked bean-jam enrobed noodle sheet food includes, in addition to baking, other heat treatments (e.g., wet heating), the order in which these heat treatments are performed on the bean-jam enrobed noodle sheet food is not particularly limited. Taking the example of a case in which the bean-jam enrobed noodle sheet food is subjected to steaming in addition to baking, the bean-jam enrobed noodle sheet food may first be steamed and then baked. Alternatively, the bean-jam enrobed noodle sheet food may be subjected to baking and steaming simultaneously, as in so-called "steaming." The heating conditions for the steaming are not particularly limited. The heating temperature for the steaming is typically 80°C to 100°C, preferably 90°C to 100°C, and more preferably 95°C to 100°C, and the heating time is typically 1 to 30 minutes, preferably 5 to 15 minutes. Steaming can be performed using a steamer, steam convection oven, or the like.

[0056] In one embodiment, the bean-jam wrapped noodle sheet food of the present invention may be one that has been subjected to a freezing process, i.e., the bean-jam wrapped noodle sheet food of the present invention may be frozen. In the present invention, an encased bean-jam wrapped noodle sheet food that has been subjected to a freezing process and frozen may be referred to as a "frozen encased bean-jam wrapped noodle sheet food." In one embodiment, the frozen encased bean-jam wrapped noodle sheet food may be an uncooked encased bean-jam wrapped noodle sheet food (raw encased bean-jam wrapped noodle sheet food) that has been subjected to a freezing process, or may be a cooked encased bean-jam wrapped noodle sheet food (e.g., baked encased bean-jam wrapped noodle sheet food, etc.) that has been subjected to a freezing process. In other words, in the present invention, "frozen encased bean-jam wrapped noodle sheet food" is a general term for frozen raw encased bean-jam wrapped noodle sheet foods (frozen raw encased bean-jam wrapped noodle sheet foods) and frozen cooked encased bean-jam wrapped noodle sheet foods (frozen cooked encased bean-jam wrapped noodle sheet foods), and means both or either of these unless otherwise specified.

[0057] In one embodiment, when the enrobed noodle sheet food of the present invention is a frozen product (frozen enrobed noodle sheet food), the freezing method is not particularly limited as long as the enrobed noodle sheet food can be frozen, and may be a method known per se or a method equivalent thereto. The freezing temperature is usually -10°C or lower, preferably -15°C or lower, and more preferably -20°C to -35°C. The freezing can be carried out, for example, by freezing the tray containing the enrobed noodle sheet food.

[0058] The bean-jam-filled noodle sheet food of the present invention is suitable for use as a bean-jam-filled noodle sheet food for microwave heating. In the present invention, a "microwave-heatable" bean-jam-filled noodle sheet food refers to a bean-jam-filled noodle sheet food that is heated in a microwave oven before being eaten (preferably immediately before being eaten). In other words, it refers to a bean-jam-filled noodle sheet food that can be eaten in a state that has been heated in a microwave oven.

[0059] In the present invention, "microwave heating" refers to a heating process performed using a microwave oven, and more specifically, refers to a heating process in which microwaves are applied to an object to be heated (an enrobed noodle sheet food). In the present invention, the various conditions for microwave heating (e.g., microwave output, heating time, etc.) can be appropriately set depending on the type, amount, size, condition, etc. of the object to be heated (an enrobed noodle sheet food) and are not particularly limited. However, the microwave output (rated high-frequency output according to the measurement method specified in Japanese Industrial Standard C9250 (Microwave Oven)) is typically 100 to 3000 W, preferably 300 to 1500 W, and more preferably 400 to 700 W. Furthermore, the heating time (microwave irradiation time) can be appropriately adjusted depending on the microwave output and the type, amount, size, condition, etc. of the object to be heated (an enrobed noodle sheet food). For example, when heating five enrobed noodle sheet foods at 600 W, the heating time is typically 0.5 to 3 minutes (preferably 1 to 2 minutes).

[0060] "Microwave heating" can be performed using a microwave heating container. A microwave heating container refers to a container made of a material (e.g., ceramic or some plastics) that has the property of absorbing microwaves and generating heat. Examples of microwave heating containers include those described in JP 2006-55026 A and JP 2022-65563 A.

[0061] In one embodiment, the bean-jam wrapped noodle sheet food of the present invention may be a heated bean-jam wrapped noodle sheet food for microwave heating or a frozen and heated bean-jam wrapped noodle sheet food for microwave heating, in which case the heat treatment applied to the bean-jam wrapped noodle sheet food to obtain the heated bean-jam wrapped noodle sheet food may be, for example, baking, moist heating (e.g., boiling, steaming, etc.), frying, hot air heating, infrared heating, microwave heating, etc. In other words, heated bean-jam wrapped noodle sheet foods for microwave heating include, for example, baked bean-jam wrapped noodle sheet foods for microwave heating, and frozen and heated bean-jam wrapped noodle sheet foods for microwave heating include, for example, frozen and baked bean-jam wrapped noodle sheet foods for microwave heating.

[0062] The bean-jam-filled noodle sheet food of the present invention can maintain a moderate hardness in the browned markings and have a good texture even when heated in a microwave oven before eating. In the present invention, the texture of the browned markings of the bean-jam-filled noodle sheet food can be evaluated, for example, by sensory evaluation by a specialist panel. The texture of the browned markings of the bean-jam-filled noodle sheet food can be judged to be good if it has a moderate hardness. On the other hand, if the texture of the browned markings of the bean-jam-filled noodle sheet food is soft, it tends to be perceived as undesirable. [Example]

[0063] The present invention will be described in more detail in the following examples, but is not limited to these examples. % indicates % by weight unless otherwise specified. Unless otherwise specified, all of the raw materials used in the following examples are commercially available food grade materials.

[0064] In the examples and comparative examples, the following glucomannans were used. Glucomannan A: Propol A, manufactured by Shimizu Chemical Co., Ltd. Glucomannan B: Inageru Mannan 100A, manufactured by Ina Food Industry Co., Ltd. Glucomannan C: Reolex RS, manufactured by Shimizu Chemical Co., Ltd. Glucomannan D: Quick Mannan, manufactured by Ina Food Industry Co., Ltd. Glucomannan E: Ultramannan G5, manufactured by Ina Food Industry Co., Ltd. Glucomannan F: Reolex One, manufactured by Shimizu Chemical Co., Ltd.

[0065] <Measurement of viscosity of glucomannan> Viscosity measurement conditions Measuring equipment: B-type viscometer (BROOKFIELD, model: LVDV-I+) Measurement conditions: 25℃, 0.5% by weight aqueous solution, pH: 6.5~7.0 Measurement time: 10 minutes Measurement acquisition value: Maximum value from start to end of measurement Spindle used: LV-3 Measurement speed: 100 rpm Measurement method: For the 0.5 wt % aqueous glucomannan solution, each sample was dispersed in distilled water and stirred at room temperature for about 30 minutes before use in the test. A 100 mL glass beaker is filled with a measurable sample amount of 0.5 wt % glucomannan in water. Attach the specified spindle to the main body and measure the sample.

[0066] <Measurement of the average particle size of glucomannan> Average particle size measurement conditions Measuring equipment: Image analysis particle size distribution meter (Jasco International, IF-400nano) Measurement conditions: 25℃, 0.1% by weight dispersion Measurement solvent: ethanol Measurement acquisition value: Maximum value from start to end of measurement Measurement method: A measurable amount of 0.1 wt% glucomannan dispersion is prepared in a container. Since glucomannan is dispersed in ethanol, the dispersion medium is ethanol. Inject the sample into the flow channel and start the measurement according to the instrument manual. The particle size of glucomannan is analyzed using the image analysis software that comes standard with this instrument. The average particle size of glucomannan is the number-based average of particle sizes measured by analytical results.

[0067] <Measurement results> The viscosity and average particle size of glucomannan are shown in Table 1.

[0068] [Table 1]

[0069] Test Example 1 (Viscosity of glucomannan) 1. Sample Preparation Method Frozen baked gyoza (frozen products obtained by freezing baked gyoza) were prepared according to the following steps (1) to (7). (1) Making gyoza skins Wheat flour, salt, and water were mixed and kneaded in the proportions shown in Table 2 to prepare a dough, which was then rolled to a thickness of approximately 0.7 mm using a roll-type noodle machine to produce a noodle sheet. The noodle sheet was cut into oval shapes (major axis: 90 mm, minor axis: 80 mm) to prepare gyoza wrappers (weight per sheet: 5 g).

[0070] [Table 2]

[0071] (2) Preparation of ingredients for the gyoza filling Minced meat, chopped vegetables, seasonings, etc. were mixed together to prepare the filling material for the dumplings.

[0072] (3) Making fresh gyoza 12 g of the filling (filling material for filling) prepared in (2) above was covered with one sheet (5 g) of the wrapper prepared in (1) above to form semicircular raw gyoza dumplings.

[0073] (4) Preparation of browning composition (batter) According to the composition of each test group listed in Table 3, glucomannan, starch, and vegetable protein were dissolved in water, and then mixed with salad oil in which an emulsifier had been dispersed to prepare a browning composition. Soy protein was used as the vegetable protein, and lecithin was used as the emulsifier.

[0074] (5) Adhesion of browning composition The browning composition prepared in (4) above was collected in a container, and the raw dumplings prepared in (3) above were passed through it, so that approximately 2 g of the browning composition was attached to the surface (bottom) of the raw dumplings that would be cooked.

[0075] (6) Heating of raw gyoza (preparation of baked gyoza) The raw gyoza coated with the browning composition in (5) above were steamed and baked in that order to produce baked gyoza. Steaming was performed for 6 minutes using a gas stove and a steamer. Baking was performed for 4 minutes at 230°C using a hot plate.

[0076] (7) Freezing of baked dumplings (preparation of frozen baked dumplings) The baked dumplings prepared in (6) above were placed on trays (number of dumplings per tray: 5) and then rapidly frozen at -35°C to obtain frozen baked dumplings.

[0077] 2. Sensory evaluation Each tray containing five frozen cooked dumplings was covered with plastic wrap and heated in a microwave oven (500W) for 1 minute 30 seconds. After microwave heating, a sensory evaluation was conducted on the hardness of the cooked surface of each dumpling. Sensory evaluation of the firmness of the grilled surface was performed by a trained expert panel using a scoring method. Specifically, the expert panel tasted each gyoza after microwave heating and then jointly scored them in increments of 0.5 points according to the scale below. The expert panel consisted of five panelists with more than three years of experience in the research and development of gyoza. The panelists shared an understanding of each evaluation scale for the firmness of the grilled surface and were trained in advance to ensure that the panelists had a common understanding of the extent to which the firmness of the grilled surface should vary in order to cause the scores to fluctuate on each evaluation scale.

[0078] (Scale for evaluating the hardness of the grilled surface) 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 cooked surface is slightly soft 1 point: The grilled surface is soft

[0079] The results of the sensory evaluation are shown in Table 3.

[0080] [Table 3]

[0081] In Examples 1 to 3, in which the browning composition contained glucomannan with a viscosity of 10 mPa s or more, the baked surface was sufficiently hard and had a good texture after microwave heating. On the other hand, in Comparative Example 1, which contained no glucomannan, and Comparative Example 2, which contained glucomannan with a viscosity of less than 10 mPa s, the baked surface was soft after microwave heating and did not achieve sufficient hardness.

[0082] Test Example 2 (Average particle size of glucomannan) Compositions for forming brown marks were prepared according to the respective formulations shown in Table 4, and samples were prepared according to the sample preparation method of Test Example 1. A sensory evaluation was carried out in the same manner as in Test Example 1. The results of the sensory evaluation are shown in Table 4.

[0083] [Table 4]

[0084] In Examples 4 and 5, in which the browning composition contained glucomannan with an average particle size of 50 μm or more, the baked surface was sufficiently hard and had a good texture after microwave heating. On the other hand, in Comparative Example 3, in which the glucomannan with an average particle size of less than 50 μm was used, the baked surface was soft after microwave heating and did not achieve sufficient hardness.

[0085] The results of Test Examples 1 and 2 are summarized in Table 5.

[0086] [Table 5]

[0087] When glucomannan with an average particle size of 50 μm or more and a viscosity of 10 mPa·s or more was used, the pan-fried dumplings had a sufficiently hard surface and a good texture.

[0088] Test Example 3 (Amount of Glucomannan Added) According to the formulations shown in Table 6, compositions for forming brown marks were prepared, and samples were prepared according to the sample preparation method of Test Example 1. A sensory evaluation was carried out in the same manner as in Test Example 1. The results of the sensory evaluation are shown in Table 6.

[0089] [Table 6]

[0090] In Examples 6 and 7, in which the glucomannan content was 0.05% by weight to 1% by weight, the baked surface was sufficiently hard and had a good texture after heating in a microwave oven.

[0091] Test example 4 (how to cook frozen dumplings) (1) Test method Compositions for forming brown marks were prepared according to the respective formulations shown in Table 7, and samples were prepared according to the sample preparation method of Test Example 1. In Comparative Example 5 and Example 6, the same method as in Test Example 1 was used, with each tray containing frozen baked dumplings (5 pieces) covered with plastic wrap and heated in a microwave oven (500 W) for 1 minute 30 seconds. In Comparative Example 6 and Example 8, microwave heating was performed using a microwave heating container. Frozen baked dumplings (5 pieces) were placed on the heating element of the heating container so that the cooked side of the dumplings touched the top of the heating element, and heated in a microwave oven (1400 W) for 50 seconds. In this test, a microwave heating container described in JP 2022-65563 A was used.

[0092] (2) Test results The results of the sensory evaluation are shown in Table 7.

[0093] [Table 7]

[0094] Example 8, in which the browning composition contained glucomannan B, produced pan-fried dumplings with a sufficiently hard surface and a good texture, even when heated in a microwave oven using a microwave heating container. [Industrial Applicability]

[0095] According to the present invention, there is provided an enrobed noodle food product that prevents the baked surface from becoming soft and maintains a moderate hardness of the texture of the baked surface even when heated in a microwave oven before eating. The present invention also provides a method for producing the enrobed noodle food product.

Claims

1. A stuffed noodle food product having a browning composition attached thereto, The browning composition contains glucomannan, The average particle size of the glucomannan is 50 μm or more, The viscosity of a 0.5 wt% aqueous solution of the glucomannan at 25 ° C. when measured with a B-type viscometer is 10 mPa s or more.

2. The enrobed noodle food product according to claim 1, wherein the grill mark-forming composition contains 0.05% by weight to 2% by weight of glucomannan, based on the total weight of the grill mark-forming composition.

3. The enrobed noodle food according to claim 1 or 2, wherein the average particle size of the glucomannan is 50 μm or more and 600 μm or less.

4. The enrobed noodle food according to claim 1 or 2, wherein the viscosity of a 0.5 wt% aqueous solution of the glucomannan at 25 ° C. when measured with a B-type viscometer is 10 mPa s or more and 100 mPa s or less.

5. The filled noodle food product according to claim 1 or 2, wherein the browning composition further contains water and at least one selected from starches and cereal flours.

6. The filled noodle food product according to claim 5, wherein the browning composition further contains oil and an emulsifier.

7. 3. The bean-jam-filled noodle sheet food according to claim 1, wherein the bean-jam-filled noodle sheet food is a bean-jam-filled noodle sheet food for heating in a microwave oven.

8. The bean-jam-filled noodle sheet food according to claim 1 or 2, wherein the bean-jam-filled noodle sheet food is a baked bean-jam-filled noodle sheet food.

9. The bean-jam-filled noodle sheet food according to claim 1 or 2, wherein the bean-jam-filled noodle sheet food is frozen.

10. The stuffed noodle food according to claim 1 or 2, wherein the stuffed noodle food is a dumpling.

11. A method for producing an enrobed noodle food product, comprising applying a browning composition to an enrobed noodle food product, The browning composition contains glucomannan, The average particle size of the glucomannan is 50 μm or more, The production method, wherein the viscosity of a 0.5 wt% aqueous solution of the glucomannan at 25 ° C. when measured with a B-type viscometer is 10 mPa s or more.

12. The method of claim 11, wherein the browning composition contains 0.05% to 2% by weight of glucomannan, based on the total weight of the browning composition.

13. The method according to claim 11 or 12, wherein the average particle size of the glucomannan is 50 μm or more and 600 μm or less.

14. The production method according to claim 11 or 12, wherein the viscosity of a 0.5 wt% aqueous solution of the glucomannan at 25 ° C. when measured with a B-type viscometer is 10 mPa s or more and 100 mPa s or less.

15. The method according to claim 11 or 12, wherein the browning composition further contains water and at least one selected from starches and cereal flours.

16. The method of claim 15, wherein the browning composition further comprises an oil and an emulsifier.

17. The method according to claim 11 or 12, wherein the encased noodle sheet food is an encased noodle sheet food for heating in a microwave oven.

18. The method according to claim 11 or 12, wherein the filled noodle sheet food is a baked filled noodle sheet food.

19. The method according to claim 11 or 12, wherein the stuffed noodle food is frozen.

20. The method according to claim 11 or 12, wherein the stuffed noodle food is a dumpling.

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