Composition for forming wings of stuffed noodle strip food

Abstract

To provide a composition for forming wings of stuffed noodle strip food that enables suppression of uneven browning of wings and a cooking surface in stuffed noodle strip food after heating cooking, even when the stuffed noodle strip food is subjected to heating cooking using an IH cooker as a heat source.SOLUTION: A composition for forming wings of stuffed noodle strip food contains (A) dextrin having a DE value of 1-9, (B) water, (C) oil, and (D) at least one selected from the group consisting of starch and cereal flour.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition for forming wings of an encased noodle food. The present invention also relates to a method for producing an encased noodle food with wings. The present invention also relates to a frozen encased noodle food and a method for producing the same. [Background technology]

[0002] Filled noodle-band foods such as gyoza are a type of side dish that is popular with people of all ages and genders, and filled noodle-band foods with wings (filled noodle-band foods with wings) are particularly popular because of their attractive appearance and texture. Conventional methods for producing such filled noodle-band foods with wings (such as filled gyoza) have been proposed, such as attaching a batter containing starch or grain flour to the surface of the filled noodle-band food as a base for the wings, and then subjecting the filled noodle-band food to heat cooking to form wings in the filled noodle-band food after heat cooking.

[0003] For example, a method for producing gyoza with wings has been reported, which is characterized by pouring a water solution containing water, oil, and grain flour as main ingredients into the wings of steamed gyoza (Patent Document 1).

[0004] Meanwhile, it has been proposed to add a starch hydrolysate having a specific structure to a starch-containing food in order to impart a new soft texture to the starch-containing food while maintaining basic qualities such as appearance and taste (Patent Document 2). Also, in order to prevent freezer burn that occurs during frozen storage of frozen foods, it has been proposed to apply a composition containing at least inulin, dextrin with a DE value of 4 to 9, or a combination thereof, water, a thickener, and an oil to the food before freezing, and then freeze the food (Patent Document 3). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-165388 [Patent Document 2] Japanese Patent Application Publication No. 2018-174764 [Patent Document 3] International Publication No. 2016 / 031525 Summary of the Invention [Problem to be solved by the invention]

[0006] In recent years, electromagnetic induction cooking appliances (commonly referred to as IH cookers or IH cooking heaters) have become increasingly popular due to their safety and energy-saving features. Electromagnetic induction cooking appliances (hereinafter sometimes referred to as "IH cookers") typically have a magnetic field-generating coil wound in a spiral shape beneath the top plate. Therefore, when using an IH cooker as a heat source, unlike cooking food using a gas flame or other heat source, the center of the food is prone to scorching, while the surrounding area may not be sufficiently heated. This problem is no exception for the aforementioned wrapped noodle foods. When using an IH cooker to cook (e.g., baking, steaming, etc.) wrapped noodle foods with bean paste fillings, the center of the blades and the grilling surface may scorch, while the surrounding blades may not be sufficiently heated, resulting in uneven cooking.

[0007] The present invention was made in consideration of the above-mentioned circumstances, and the problem it aims to solve is to provide a composition for forming the wings of an encased noodle sheet food, which can suppress unevenness in the wings and toasted surface of an encased noodle sheet food after heating and cooking, even when the encased noodle sheet food is subjected to heating and cooking using an induction cooker as a heat source. In addition, as one aspect of the present invention, it is an object of the present invention to provide a method for producing a winged, bean-jam-encased noodle sheet food product, which can produce a winged, bean-jam-encased noodle sheet food product in which unevenness in the baking of the wings and baking surface is suppressed, even when an induction cooker is used as the heat source for cooking the winged, bean-jam-encased noodle sheet food product. In addition, as one aspect, the present invention aims to provide a frozen encased noodle sheet food and a method for producing the same, which can suppress unevenness in the wings and toasted surface of a cooked encased noodle sheet food (encased noodle sheet food with wings), even when the food is cooked using an induction cooker as a heat source. [Means for solving the problem]

[0008] The present inventors conducted extensive research to solve the above-mentioned problems and found that when an enrobed noodle sheet food product has a composition attached to its surface, the composition containing at least one selected from the group consisting of dextrin, water, oil, and starch and cereal flour, each having a DE value within a specific range, or a frozen enrobed noodle sheet food product to which the composition is attached in a frozen state, unevenness in the edges and toasted surface of the cooked enrobed noodle sheet food product is suppressed even when cooked using an induction cooker as a heat source. Based on this finding, the present inventors conducted further research and completed the present invention. That is, the present invention is as follows.

[0009] [1] A composition for forming wings of a stuffed noodle food product, comprising the following (A) to (D): (A) Dextrin with a DE value of 1 to 9 (B)Water (C) Oil (D) at least one selected from the group consisting of starch and cereal flour [2] The composition according to [1], wherein the content of (A) in the composition is 0.15 to 20% by weight. [3] The composition according to [1] or [2], wherein the stuffed noodle food is dumplings. [4] A method for producing a winged, encased noodle sheet food, comprising adhering a composition containing the following (A) to (D) to the surface of an encased noodle sheet food and subjecting the encased noodle sheet food to heat cooking. (A) Dextrin with a DE value of 1 to 9 (B)Water (C) Oil (D) at least one selected from the group consisting of starch and cereal flour [5] The method according to [4], wherein the content of (A) in the composition is 0.15 to 20% by weight. [6] The method of manufacturing according to [4] or [5], wherein the stuffed noodle food is dumplings. [7] A frozen, bean-jam-filled noodle food product having a wing-forming composition containing the following (A) to (D) attached in a frozen state. (A) Dextrin with a DE value of 1 to 9 (B) Water (C) Oil (D) at least one selected from the group consisting of starch and cereal flour [8] The food product according to [7], wherein the content of (A) in the composition is 0.15 to 20% by weight. [9] The food product according to [7] or [8], wherein the stuffed noodle food product is a dumpling.

[10] A method for producing a frozen enrobed noodle sheet food, comprising adhering a composition containing the following (A) to (D) to the surface of an enrobed noodle sheet food and subjecting the enrobed noodle sheet food to a freezing treatment. (A) Dextrin with a DE value of 1 to 9 (B) Water (C) Oil (D) at least one selected from the group consisting of starch and cereal flour

[11] The production method according to

[10] , wherein the content of (A) in the composition is 0.15 to 20% by weight.

[12] The method of manufacturing according to

[10] or

[11] , wherein the stuffed noodle food is dumplings.

[13] A method for producing a winged bean-jam-encased noodle sheet food, comprising heating and cooking a frozen bean-jam-encased noodle sheet food to which a composition containing the following (A) to (D) is attached in a frozen state: (A) Dextrin with a DE value of 1 to 9 (B) Water (C) Oil (D) at least one selected from the group consisting of starch and cereal flour

[14] The method according to

[13] , wherein the content of (A) in the composition is 0.15 to 20% by weight.

[15] The method of manufacturing according to

[13] or

[14] , wherein the stuffed noodle food is dumplings.

[16] A food set for producing a winged, encased noodle sheet food, which comprises at least a composition containing the following (A) to (D) and an encased noodle sheet food in combination: (A) Dextrin with a DE value of 1 to 9 (B) Water (C) Oil (D) at least one selected from the group consisting of starch and cereal flour

[17] The food set according to

[16] , wherein the content of (A) in the composition is 0.15 to 20% by weight.

[18] The food set according to

[16] or

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

[0010] According to the present invention, a composition for forming wings in an encased noodle sheet food is provided, and even when an encased noodle sheet food having the composition adhered to its surface is cooked using an induction cooker as a heat source, unevenness in the wings and toasted surface of the cooked encased noodle sheet food (encased noodle sheet food with wings) can be suppressed. Furthermore, when an encased noodle sheet food having the composition of the present invention adhered to its surface is cooked, the cooked encased noodle sheet food (encased noodle sheet food with wings) can form fine-grained wings. When an encased noodle sheet food having the composition of the present invention adhered to its surface is cooked, the cooked encased noodle sheet food (encased noodle sheet food with wings) can be easily released from the cooking utensil (e.g., frying pan, griddle, hot plate, etc.) used for cooking. When a stuffed noodle sheet food having the composition of the present invention adhered to its surface is cooked, the resulting cooked stuffed noodle sheet food (wrapped stuffed noodle sheet food) can be prevented from losing its wings. The present invention also provides a method for producing a winged bean paste noodle sheet food, which can produce a winged bean paste noodle sheet food in which unevenness in the blades and toasted surface is suppressed, even when an induction cooker is used as the heat source for cooking the winged bean paste noodle sheet food.Furthermore, this production method can produce a winged bean paste noodle sheet food with fine blades.This production method can produce a winged bean paste noodle sheet food that is easy to release from the cooking utensil used for cooking.This production method can produce a winged bean paste noodle sheet food in which blade settling is suppressed. The present invention also provides a frozen bean-jam wrapped noodle sheet food and a method for producing the same, and even when the frozen bean-jam wrapped noodle sheet food is cooked using an induction cooker as a heat source, unevenness in the wings and toasted surface of the cooked bean-jam wrapped noodle sheet food (winged bean-jam wrapped noodle sheet food) can be suppressed. Furthermore, the frozen bean-jam wrapped noodle sheet food can be cooked to form fine wings in the cooked bean-jam wrapped noodle sheet food (winged bean-jam wrapped noodle sheet food). The cooked bean-jam wrapped noodle sheet food (winged bean-jam wrapped noodle sheet food) obtained by cooking the frozen bean-jam wrapped noodle sheet food can have excellent releasability from the cooking utensil used for cooking (e.g., a frying pan, a griddle, a hot plate, etc.). The frozen bean paste-encrusted noodle sheet food can be subjected to cooking to obtain a cooked bean paste-encrusted noodle sheet food (bean paste-encrusted noodle sheet food with wings), in which the settling of the wings can be suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0011] The composition of the present invention contains the following (A) to (D): (A) Dextrin (B) Water (C) Oil (D) at least one selected from the group consisting of starch and cereal flour In this specification, for the sake of convenience, the "dextrin," "water," "oil," and "at least one selected from the group consisting of starch and cereal flour" contained in the composition of the present invention may be referred to as "component A," "component B," "component C," and "component D," respectively.

[0012] <Ingredient A> In the present invention, "dextrin" is a general term for various intermediate substances that can be produced during the hydrolysis of starch by acid, heat, enzymes, etc. to produce maltose. The dextrin contained as component A in the composition of the present invention preferably has a DE value within a specific range. When the composition of the present invention contains dextrin with a DE value within a specific range, unevenness in the wings and toasted surface of a cooked filled noodle food (a filled noodle food with wings) can be suppressed even when the food is cooked using an induction cooker as a heat source. In the present invention, the "DE value" of dextrin refers to the dextrose equivalent value, and more specifically, it is the ratio of reducing sugars measured as glucose to the total solid content of the dextrin. The DE value is an index of the degree of decomposition of dextrin, and it can be said that the higher the DE value of dextrin, the more decomposed it is (closer to the state of glucose). In the present invention, the DE value of dextrin is measured by the modified Somogyi method (Industrial Analysis Methods for Starch and Sugars, edited by the Starch and Sugar Technology Committee, Food Chemistry Newspaper, pp. 11-13).

[0013] Specifically, the DE value of component A (ie, dextrin) is preferably 1 to 9, more preferably 1.5 to 8.5, and particularly preferably 1.5 to 5.5.

[0014] The method for producing Component A (i.e., dextrin) is not particularly limited, and dextrin produced by a method known per se or a method similar thereto may be used. Examples of starches that can be used for Component A include, but are not limited to, non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch, tapioca starch, sago starch, mung bean starch, potato starch, and sweet potato starch, as well as processed starches obtained by processing such starches. Component A may also be a commercially available product (commercially available product).

[0015] The content of component A (i.e., dextrin) in the composition of the present invention is preferably 0.15% by weight or more, more preferably 0.3% by weight or more, even more preferably 1.5% by weight or more, and particularly preferably 4% by weight or more, based on the viewpoint of effectively suppressing unevenness in the wings and toasted surface of a winged, bean-jam-filled noodle food obtained by cooking using an IH cooker. Furthermore, the content of component A in the composition of the present invention is preferably 20% by weight or less, more preferably 18% by weight or less, even more preferably 15% by weight or less, and particularly preferably 12% by weight or less, based on the viewpoint of effectively suppressing unevenness in the wings and toasted surface of a winged, bean-jam-filled noodle food obtained by cooking using an IH cooker.

[0016] <Component B> Examples of types of component B (i.e., 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 may be used.

[0017] The content of component B (i.e., water) in the composition of the present invention is preferably 50% by weight or more, more preferably 55% by weight or more, and particularly preferably 60% by weight or more, from the viewpoint of improving the spread (size) of the wings in the winged, bean-jam-filled noodle sheet food obtained by cooking using an IH cooker. Furthermore, the content of component B in the composition of the present invention is preferably 90% by weight or less, more preferably 85% by weight or less, and particularly preferably 80% by weight or less, from the viewpoint of the releasability of the winged, bean-jam-filled noodle sheet food obtained by cooking using an IH cooker.

[0018] <Component C> Component C (i.e., oil) is not particularly limited as long as it is edible (edible oil). Generally, oils that do not have fluidity at room temperature are sometimes referred to as "fat," but the concept of "oil" in the present invention also encompasses fats. Examples of types of component C include edible vegetable oils such as rapeseed oil, canola oil, soybean oil, corn oil, sesame oil, rice oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, olive oil, grapeseed oil, and cottonseed oil; and edible animal oils such as beef tallow, lard, chicken fat, mutton tallow, whale oil, and milk fat. Interesterified oils obtained by interesterifying the above-mentioned oils, and hardened oils obtained by hydrogenating the above-mentioned oils may also be used. Component C may be refined (e.g., salad oil, etc.). These oils may be used alone or in combination of two or more.

[0019] The content of component C (i.e., oil) in the composition of the present invention is preferably 1% by weight or more, more preferably 3% by weight or more, and particularly preferably 5% by weight or more, relative to the composition of the present invention, from the viewpoint of effectively suppressing unevenness in the wings and toasted surface of a winged, bean-jam-filled noodle food obtained by cooking using an IH cooker. Furthermore, the content of component C in the composition of the present invention is preferably 30% by weight or less, more preferably 20% by weight or less, and particularly preferably 10% by weight or less, relative to the composition of the present invention, from the viewpoint of effectively suppressing unevenness in the wings and toasted surface of a winged, bean-jam-filled noodle food obtained by cooking using an IH cooker.

[0020] <Component D> In the present invention, "starch" refers to a food material that is primarily composed of amylose and amylopectin and has not been subjected to a substantial hydrolysis treatment. The term "starch" as used herein refers to starch that has been isolated and purified from a raw material (e.g., a plant, etc.) and is distinct from starch that is inherently present in plants, etc. Examples of starch include, but are not limited to, non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch (cornstarch, waxy cornstarch, etc.), tapioca starch, sago starch, mung bean starch, potato starch, and sweet potato starch. The starch may be unprocessed, or may have been subjected to a treatment other than hydrolysis (e.g., physical treatment, chemical treatment, enzymatic treatment, etc.); that is, the composition of the present invention may contain a processed starch as component D. In the present invention, "modified starch" refers to starch that has been subjected to at least one process selected from the group consisting of physical, chemical, and enzymatic treatments. Examples of chemically treated starches include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenylsuccinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, and phosphate cross-linked starch. Examples of starches that have been physically treated (including simple chemical treatments such as bleaching) include pregelatinized starch, heat-moisture treated starch, oil-processed starch, and bleached starch. Examples of enzymatically treated starches include enzyme-treated starch. The above starches (including modified starches) may be used alone or in combination of two or more.

[0021] In the present invention, "cereal flour" refers to a food material obtained by milling grains. Examples of types of grain flour include, but are not limited to, wheat flour, rice flour, corn flour, barley flour, buckwheat flour, rye flour, potato flour, soy flour, adzuki bean flour, barnyard millet flour, foxtail millet flour, and millet flour. One type of grain flour may be used alone, or two or more types may be used in combination.

[0022] The content of component D (i.e., at least one selected from the group consisting of starch and grain flour) in the composition of the present invention is preferably 1% by weight or more, more preferably 3% by weight or more, and particularly preferably 8% by weight or more, relative to the composition of the present invention, from the viewpoint of effectively suppressing unevenness in the wings and toasted surface of a winged, encased noodle sheet food obtained by cooking using an IH cooker. Furthermore, the content of component D in the composition of the present invention is preferably 20% by weight or less, more preferably 17% by weight or less, and particularly preferably 12% by weight or less, relative to the composition of the present invention, from the viewpoint of the releasability of a winged, encased noodle sheet food obtained by cooking using an IH cooker. Needless to say, when the composition of the present invention contains both starch and grain flour as component D, in one embodiment, the content of component D is the sum of the respective contents of starch and grain flour.

[0023] In addition to components A to D, the composition of the present invention may optionally contain components other than components A to D. The components other than components A to D are not particularly limited as long as they do not impair the objectives of the present invention, and may be, for example, components that are typically contained in batters used in noodle-filled foods (e.g., dumplings, etc.). Specific examples include seasonings, salt, egg yolk powder, egg white powder, whole egg powder, skim milk powder, dietary fiber, protein (e.g., meat, vegetable protein, etc.), amino acids, vitamins, minerals, colorings, flavorings, emulsifiers, emulsifier aids, thickeners (e.g., xanthan gum, carrageenan, guar gum, etc.), preservatives, antioxidants, pH adjusters, leavening agents, enzymes, etc. These components may be used alone or in combination of two or more.

[0024] The method for preparing the composition of the present invention is not particularly limited, and the composition of the present invention can be prepared by a method known per se or a method equivalent thereto. For example, the composition of the present invention can be prepared by mixing raw materials (e.g., emulsifier, water, oil, starch and / or grain flour, etc.) and appropriately stirring. Furthermore, the method for preparing the composition of the present invention may include, in addition to mixing the raw materials, subjecting the resulting mixture to an emulsification treatment; that is, the composition of the present invention may be an emulsion at room temperature (25°C). The emulsification treatment can be carried out by a method known per se or a method equivalent thereto.

[0025] The composition of the present invention can be suitably used as a composition for forming the wings of an encased noodle-banded food. In the present invention, "a composition for forming the wings of an encased noodle-banded food" refers to a composition for forming wings in an encased noodle-banded food, and the composition is used by adhering it to the surface of the encased noodle-banded food before it is cooked, and forms wings in the cooked encased noodle-banded food obtained by cooking the encased noodle-banded food to which the composition is attached. In other words, the composition for forming the wings of an encased noodle-banded food is the base for the wings of the encased noodle-banded food.

[0026] In the present invention, "encased noodle sheet food" refers to a food comprising at least a filling and a noodle sheet 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 the "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 "contains" 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.

[0027] In the present invention, the "wings" of an encased noodle sheet food refer to thin film-like solids with a crispy texture that form on the surface of the encased noodle sheet food after cooking, and are generally also called "burrs." In the present invention, an encased noodle sheet food that has been cooked and has wings formed thereon may be referred to as a "encased noodle sheet food with wings" (e.g., gyoza with wings, etc.).

[0028] In one embodiment, the composition of the present invention can be used as a batter for stuffed noodle foods (e.g., dumplings, etc.).

[0029] The method and manner of application of the composition of the present invention to the surface of an enrobed noodle sheet food prior to cooking are not particularly limited as long as wings are formed in the cooked enrobed noodle sheet food (i.e., an enrobed noodle sheet food that has been cooked until it is suitable for eating), but it is preferable for the composition of the present invention to be applied to the surface of the enrobed noodle sheet food that will be baked. Here, the "baking surface" of an enrobed noodle sheet food refers to the surface that is heated by being placed in contact with or adjacent to the cooking utensil used for cooking (e.g., a frying pan, griddle, hot plate, pot, etc.) so that the food is browned by cooking. The composition of the present invention may be applied to the entire baking surface of the enrobed noodle sheet food, or to only a portion of the baking surface. In one embodiment, the composition of the present invention may be applied not only to the baking surface of the enrobed noodle sheet food, but also, for example, to a portion of the surface adjacent to the baking surface.

[0030] The bean-jam-filled noodle sheet food to which the composition of the present invention is applied is not particularly limited as long as it can form wings. Specifically, the bean-jam-filled noodle sheet food to which the composition of the present invention is applied is not particularly limited in shape, and may be any shape, as long as it does not impair the objectives of the present invention. The size of the bean-jam-filled noodle sheet food is also not particularly limited. The bean-jam-filled noodle sheet food to which the composition of the present invention is applied is not particularly limited in terms of the amount of filling, constituent components, raw materials (e.g., meat, vegetables, seafood, seasonings, etc.), etc., and the shape (e.g., circular, oval, rectangular, etc.), size, thickness, constituent components, raw materials (e.g., grain flour, starch, water, salt, etc.) of the wrapper. The manufacturing methods for the filling and the wrapper are also not particularly limited, and both may be manufactured by known methods or methods equivalent thereto. Both the filling and the wrapper may be subjected to processing (e.g., treatment to inactivate enzymes contained in the vegetables, etc. of the filling), heat treatment, etc., as long as it does not impair the objectives of the present invention. The method for wrapping the filling in the skin is not particularly limited, and the filling may be wrapped in the skin by a method known per se or a method equivalent thereto. The wrapped noodle food to which the composition of the present invention is attached may be a commercially available product (commercially available product).

[0031] In one embodiment, the bean-jam-filled noodle-strip food to which the composition of the present invention is applied may be substantially uncooked. A bean-jam-filled noodle-strip food being "substantially uncooked" means either (1) a case in which the bean-jam-filled noodle-strip food has not been heated at all after being prepared by wrapping the filling in a skin, or (2) a case in which the bean-jam-filled noodle-strip food has been heated under conditions that do not cause irreversible changes in the food due to heating after being prepared by wrapping the filling in a skin. In the present invention, a substantially uncooked bean-jam-filled noodle-strip food may be referred to as a "fresh bean-jam-filled noodle-strip food" (e.g., fresh dumplings, etc.).

[0032] In one embodiment, the bean-jam filled noodle sheet food to which the composition of the present invention is applied may have been subjected to a heat treatment (e.g., steaming, microwave heating, etc.). When the bean-jam filled noodle sheet food to which the composition of the present invention is applied has been subjected to a heat treatment, the conditions of the heat treatment (heating temperature, heating time, etc.) are not particularly limited as long as they do not impair the object of the present invention, and may be appropriately set depending on the object of the heat treatment, etc.

[0033] The bean-filled noodle-sheet food to which the composition of the present invention is to be attached may be subjected to any conventional processing treatment as long as it does not impair the object of the present invention.

[0034] The amount of the composition of the present invention that is adhered to an encased noodle sheet food product can be set according to the desired size and shape of the blades, and is not particularly limited; however, it is preferably 2.5 to 55 parts by weight, more preferably 4 to 45 parts by weight, even more preferably 8 to 35 parts by weight, and particularly preferably 15 to 31 parts by weight, per 100 parts by weight of the encased noodle sheet food product.

[0035] The bean-jam wrapped noodle sheet food with the composition of the present invention attached to its surface may be cooked as is (i.e., without being subjected to freezing or other treatments). By cooking the bean-jam wrapped noodle sheet food with the composition of the present invention attached to its surface, wings are formed in the bean-jam wrapped noodle sheet food, and a winged bean-jam wrapped noodle sheet food (a cooked bean-jam wrapped noodle sheet food with wings formed) can be obtained. Furthermore, the bean-jam wrapped noodle sheet food that has been cooked can be made suitable for eating. Therefore, according to the present invention, there is also provided a method for producing a stuffed noodle sheet food with wings (e.g., stuffed dumplings, etc.), which comprises adhering the composition of the present invention to the surface of a stuffed noodle sheet food (e.g., dumplings, etc.) and subjecting the stuffed noodle sheet food (i.e., a stuffed noodle sheet food with the composition of the present invention adhered to its surface) to heat cooking.

[0036] The method for cooking an encrusted noodle sheet food having the composition of the present invention adhered to its surface is not particularly limited, as long as wings are formed in the cooked encrusted noodle sheet food and the encrusted noodle sheet food is in a state suitable for eating, and can be a method known per se or a method equivalent thereto. In one embodiment, the method for cooking an encrusted noodle sheet food having the composition of the present invention adhered to its surface may include at least baking the encrusted noodle sheet food. In this case, the cooking method may further include, in addition to baking, subjecting the encrusted noodle sheet food having the composition of the present invention adhered to its surface to cooking other than baking (e.g., steaming). When the cooking method includes baking the encrusted noodle sheet food having the composition of the present invention adhered to its surface and cooking other than baking (e.g., steaming), the order of these cooking steps is not particularly limited. In one embodiment, when an enrobed noodle sheet food having the composition of the present invention adhered to its surface is subjected to baking and steaming, the enrobed noodle sheet food may be first subjected to steaming and then subjected to baking, or in this case, the enrobed noodle sheet food may be subjected to baking and steaming simultaneously (so-called steaming).

[0037] The conditions for cooking an encased noodle sheet food having the composition of the present invention adhered to its surface (e.g., heating temperature, heating time, etc.) are not particularly limited as long as wings are formed in the cooked encased noodle sheet food and the encased noodle sheet food is in a state suitable for eating, and can be set appropriately depending on the heating method, etc., but the heating temperature is typically 80 to 300°C (preferably 90 to 250°C, more preferably 90 to 120°C), and the heating time is typically 3 to 30 minutes (preferably 5 to 15 minutes).

[0038] The cooking appliance used for cooking the bean-jam-filled noodle sheet food having the composition of the present invention adhered to its surface may be selected appropriately depending on the cooking method, etc., but in one embodiment, an electromagnetic induction cooking appliance (IH cooking appliance) may be used for cooking (for example, baking, steaming, etc.) the bean-jam-filled noodle sheet food having the composition of the present invention adhered to its surface. As described below, even when the bean-jam-filled noodle sheet food having the composition of the present invention adhered to its surface is cooked using an IH cooking appliance, unevenness in the blades and toasted surface of the cooked bean-jam-filled noodle sheet food (winged bean-jam-filled noodle sheet food) can be suppressed.

[0039] In one embodiment, the composition of the present invention may be subjected to a heat treatment under conditions that prevent the composition of the present invention from forming wings (this heat treatment is also referred to as a "preheat treatment" in this specification) before cooking the encased noodle sheet food (i.e., a heat treatment that brings the encased noodle sheet food into a state suitable for eating and causes the composition of the present invention to form wings on the surface of the encased noodle sheet food). Examples of the heating method for the preheat treatment include steaming. The conditions for the preheat treatment (e.g., heating temperature, heating time, etc.) are not particularly limited as long as the composition of the present invention does not form wings, and may be set appropriately depending on the purpose of the preheat treatment, the heating method, etc., but the heating temperature is typically 70 to 120°C (preferably 90 to 100°C), and the heating time is typically 1 to 30 minutes (preferably 5 to 10 minutes).

[0040] As described above, the composition of the present invention may be heat-treated before cooking the filled noodle food, but this heat treatment is not necessarily required, and the composition of the present invention may be substantially unheated in one embodiment. The "substantially unheated" composition of the present invention means either (1) the composition of the present invention has not been heated at all, or (2) the composition of the present invention has been heated under conditions that do not cause irreversible changes in the composition of the present invention due to heating.

[0041] In one embodiment, the composition of the present invention can be attached to a frozen bean-jam-filled noodle food in a frozen state. Thus, the present invention also provides a frozen bean-jam-filled noodle food (e.g., frozen dumplings) to which the composition of the present invention is attached in a frozen state. In the present invention, the "frozen bean-jam-encrusted noodle sheet food" is a concept that encompasses not only a frozen bean-jam-encrusted noodle sheet food (a frozen bean-jam-encrusted noodle sheet food itself), but also a frozen food containing a frozen bean-jam-encrusted noodle sheet food and frozen food ingredients. Therefore, a frozen bean-jam-encrusted noodle sheet food to which the composition of the present invention is attached in a frozen state can also be said to be a frozen food containing a frozen bean-jam-encrusted noodle sheet food (a frozen bean-jam-encrusted noodle sheet food) and the composition of the present invention attached in a frozen state to the bean-jam-encrusted noodle sheet food.

[0042] The method for applying the composition of the present invention in a frozen state to an encased noodle sheet food is not particularly limited. For example, the encased noodle sheet food with the composition of the present invention applied to its surface can be subjected to a freezing treatment before being cooked, thereby allowing the composition of the present invention to be applied in a frozen state to the encased noodle sheet food. A specific example of such a method is to fill a container (e.g., a tray, etc.) with the composition of the present invention, then place the encased noodle sheet food in the container so that a portion of its surface (e.g., the bottom) is in contact with the composition of the present invention filled in the container, and then subject the composition of the present invention and the encased noodle sheet food together with the container to a freezing treatment. Alternatively, the composition of the present invention can be applied in a frozen state to an encased noodle sheet food by subjecting the composition of the present invention to a freezing treatment without being applied to the encased noodle sheet food, and then fusing the resulting frozen composition of the present invention to the encased noodle sheet food (e.g., a frozen encased noodle sheet food).

[0043] The composition of the present invention may be subjected to the above-mentioned preheating treatment (e.g., steaming) before being applied to the bean-jam-filled noodle sheet food in a frozen state. When the composition of the present invention and the bean-jam-filled noodle sheet food are placed together in a container and subjected to the freezing treatment as described above, they may be preheated together before the freezing treatment. In one embodiment, the composition of the present invention may be substantially unheated before being applied to the bean-jam-filled noodle sheet food in a frozen state.

[0044] A winged bean paste-encrusted noodle sheet food can be obtained by subjecting a frozen bean paste-encrusted noodle sheet food to which the composition of the present invention is attached in a frozen state to cooking with heat.Furthermore, a winged bean paste-encrusted noodle sheet food can also be obtained by subjecting a frozen bean paste-encrusted noodle sheet food to which the composition of the present invention is attached in a frozen state to cooking with heat without thawing. Therefore, according to the present invention, there is also provided a method for producing a winged filled noodle sheet food (e.g., winged dumplings, etc.), which comprises heating and cooking a frozen filled noodle sheet food (e.g., frozen dumplings, etc.) to which the composition of the present invention is attached in a frozen state.

[0045] The method for cooking a frozen bean-jam-filled noodle sheet food to which the composition of the present invention is attached in a frozen state is not particularly limited, as long as wings are formed in the cooked bean-jam-filled noodle sheet food and the bean-jam-filled noodle sheet food is in a state suitable for eating, and can be a method known per se or a method equivalent thereto. In one embodiment, the method for cooking a frozen bean-jam-filled noodle sheet food to which the composition of the present invention is attached in a frozen state can be the same as the method for cooking an encased bean-jam-filled noodle sheet food to which the composition of the present invention is attached in a frozen state (described above).

[0046] The conditions for cooking frozen stuffed noodle food products to which the composition of the present invention is attached in a frozen state (e.g., heating temperature, heating time, etc.) are not particularly limited and may be set appropriately depending on the heating method, etc., but the heating temperature is typically 80 to 300°C (preferably 90 to 250°C), and the heating time is typically 3 to 30 minutes (preferably 5 to 15 minutes).

[0047] The cooking appliance used for cooking a frozen encased bean paste noodle sheet food to which the composition of the present invention is attached in a frozen state may be selected appropriately depending on the cooking method, etc., but in one embodiment, an IH cooker may be used for cooking (for example, baking, steaming, etc.) a frozen encased bean paste noodle sheet food to which the composition of the present invention is attached in a frozen state. As described below, even when a frozen encased bean paste noodle sheet food to which the composition of the present invention is attached in a frozen state is subjected to cooking using an IH cooker, uneven browning of the wings and toasted surface of the cooked encased bean paste noodle sheet food (winged encased bean paste noodle sheet food) can be suppressed.

[0048] Even when an encased bean paste noodle sheet food having the composition of the present invention adhered to its surface is cooked using an induction cooker, unevenness in the blades and toasted surface of the cooked encased bean paste noodle sheet food (winged encased bean paste noodle sheet food) can be suppressed. Therefore, according to a method for producing a winged encased bean paste noodle sheet food, which includes adhering the composition of the present invention to the surface of an encased bean paste noodle sheet food and cooking the encased bean paste noodle sheet food, even when an induction cooker is used as the heat source for cooking, a winged encased bean paste noodle sheet food can be obtained in which unevenness in the blades and toasted surface is suppressed. Furthermore, even when a frozen encased bean paste noodle sheet food having the composition of the present invention adhered in a frozen state is cooked using an induction cooker, unevenness in the blades and toasted surface of the cooked encased bean paste noodle sheet food (winged encased bean paste noodle sheet food) can be suppressed. Therefore, according to a method for producing a winged bean-paste noodle sheet food, which includes cooking a frozen encased bean-paste noodle sheet food to which the composition of the present invention is attached in a frozen state, a winged bean-paste noodle sheet food can be obtained in which uneven browning of the wings and the baking surface is suppressed, even when an induction cooker is used as the heat source for the cooking. In this invention, "uneven browning" of the wings and the baking surface of a winged bean-paste noodle sheet food (e.g., winged dumplings) refers to a state in which the wings and the baking surface have a patchy appearance of browned and unbrowned areas. The presence and degree of uneven browning can be evaluated, for example, by a specialist panel visually checking the uniformity of the browning of the wings and the baking surface, and the presence and degree of charring in the center of the wings and the baking surface.

[0049] When an enrobed noodle sheet food having the composition of the present invention adhered to its surface is cooked, the resulting cooked enrobed noodle sheet food (winged enrobed noodle sheet food) can have finely textured wings. Therefore, a method for producing an enrobed noodle sheet food comprising adhering the composition of the present invention to the surface of an enrobed noodle sheet food and cooking the enrobed noodle sheet food can produce an enrobed noodle sheet food with finely textured wings. Furthermore, when a frozen enrobed noodle sheet food having the composition of the present invention adhered thereto in a frozen state is cooked, the resulting cooked enrobed noodle sheet food (winged enrobed noodle sheet food) can have finely textured wings. Therefore, a method for producing an enrobed noodle sheet food comprising cooking a frozen enrobed noodle sheet food having the composition of the present invention adhered thereto in a frozen state can produce an enrobed noodle sheet food with finely textured wings. Here, the "feather texture" in "feather fineness" refers to the fine irregularities on the surface of the feather. The evaluation of the feather fineness can be carried out, for example, by a specialist panel visually checking the state of the feather surface.

[0050] When an enrobed noodle sheet food having the composition of the present invention adhered to its surface is cooked, the resulting cooked enrobed noodle sheet food (winged enrobed noodle sheet food) has excellent releasability from the cooking utensils used for cooking (e.g., frying pans, griddles, hot plates, etc.). Therefore, a method for producing a winged enrobed noodle sheet food, which includes adhering the composition of the present invention to the surface of an enrobed noodle sheet food and cooking the enrobed noodle sheet food, can produce a winged enrobed noodle sheet food that has excellent releasability from the cooking utensils used for cooking. Furthermore, when a frozen enrobed noodle sheet food having the composition of the present invention adhered to it in a frozen state is cooked, the resulting cooked enrobed noodle sheet food (winged enrobed noodle sheet food) has excellent releasability from the cooking utensils used for cooking (e.g., frying pans, griddles, hot plates, etc.). Therefore, a method for producing a winged bean-jam noodle sheet food, which includes cooking a frozen encased bean-jam noodle sheet food to which the composition of the present invention is attached in a frozen state, can produce a winged bean-jam noodle sheet food that is easy to releasable from the cooking utensil used for cooking. In this invention, the "releasability" of a cooked encased bean-jam noodle sheet food (winged bean-jam noodle sheet food) refers to the ease with which the cooked encased bean-jam noodle sheet food can be removed from the cooking utensil (e.g., frying pan, griddle, hot plate, etc.) used for cooking. Releasability can be evaluated, for example, by sensory evaluation by a specialist panel.

[0051] When an encased bean paste noodle sheet food having the composition of the present invention adhered to its surface is cooked, the resulting cooked encased bean paste noodle sheet food (winged encased bean paste noodle sheet food) can have its wings settling suppressed. Therefore, a method for producing an encased bean paste noodle sheet food, which includes adhering the composition of the present invention to the surface of an encased bean paste noodle sheet food and cooking the encased bean paste noodle sheet food, can produce an encased bean paste noodle sheet food with wings settling suppressed. Furthermore, a frozen encased bean paste noodle sheet food having the composition of the present invention adhered thereto in a frozen state can also be cooked to produce an encased bean paste noodle sheet food (winged encased bean paste noodle sheet food) with wings settling suppressed. Therefore, a method for producing an encased bean paste noodle sheet food, which includes cooking a frozen encased bean paste noodle sheet food having the composition of the present invention adhered thereto in a frozen state, can produce an encased bean paste noodle sheet food with wings settling suppressed. In the present invention, "sagging of the wings" of a winged filling noodle food (e.g., winged dumplings) refers to the gradual curvature and wavy shape of the wings over time. The presence or absence and degree of wing sagging can be evaluated, for example, by a specialist panel visually checking the condition of the wings. Furthermore, the susceptibility of the wings to sagging can be evaluated, for example, by having a specialist panel visually check the condition of the wings (presence and degree of waviness) after leaving the winged dumplings with the wings and grilled surface facing upward for a predetermined time (e.g., 30 minutes or more).

[0052] An enrobed noodle sheet food having the composition of the present invention adhered to its surface can be prevented from unevenly browning the wings and toasted surface even when cooked using an IH cooker, and therefore, in one embodiment, the enrobed noodle sheet food may be an enrobed noodle sheet food compatible with an IH cooker.Furthermore, a frozen enrobed noodle sheet food having the composition of the present invention adhered thereto in a frozen state can be prevented from unevenly browning the wings and toasted surface even when cooked using an IH cooker, and therefore, in one embodiment, the frozen enrobed noodle sheet food may be an enrobed noodle sheet food compatible with an IH cooker. Here, "induction cooker compatible" enrobed noodle sheet foods and frozen enrobed noodle sheet foods refer to enrobed noodle sheet foods and frozen enrobed noodle sheet foods that, even when cooked using an induction cooker (i.e., an electromagnetic induction heating cooker) as a heat source, retain the same favorable sensory characteristics (appearance, texture, etc.) as when cooked using a gas flame or the like as a heat source.

[0053] A winged bean-jam wrapped noodle sheet food obtained by cooking an enrobed noodle sheet food having the composition of the present invention adhered to its surface, or a frozen enrobed noodle sheet food having the composition of the present invention adhered in a frozen state, may be provided to consumers in a frozen state (i.e., as a frozen winged bean-jam wrapped noodle sheet food) by freezing. When a winged bean-jam wrapped noodle sheet food is subjected to freezing, the freezing process 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, and preferably -15°C or lower.

[0054] In the present invention, the bean-jam noodle strip foods (including chilled bean-jam noodle strip foods) and the frozen bean-jam noodle strip foods may each be contained in a container (e.g., a tray, etc.) and provided to consumers, etc. The containers for containing the bean-jam noodle strip foods or frozen bean-jam noodle strip foods are not particularly limited, and any conventional container may be used, for example, the containers and trays described in WO 2014 / 007387, WO 2016 / 199882, etc. may be used. The containers containing the bean-jam noodle strip foods or frozen bean-jam noodle strip foods may be contained in an outer packaging bag and provided to consumers, etc. Alternatively, the bean-jam noodle strip foods and the frozen bean-jam noodle strip foods may be provided to consumers, etc., without being contained in a container, and each contained in an outer packaging bag.

[0055] The container or outer bag in which the bean-jam noodle sheet food or the frozen bean-jam noodle sheet food is stored may be labeled with information regarding the functions, characteristics, etc. of the bean-jam noodle sheet food or the frozen bean-jam noodle sheet food. For example, a bean-jam noodle sheet food having the composition of the present invention attached to its surface or a frozen bean-jam noodle sheet food having the composition of the present invention attached in a frozen state may have a label on its container or outer bag indicating that it is compatible with an induction cooker (i.e., an electromagnetic induction cooking device). Specific examples of such a label include, but are not limited to, "compatible with induction cookers," "cooks evenly on an induction cooker," and "produces evenly cooked edges when cooked on an induction cooker." Products bearing such a label on their container, outer bag, packaging, instructions, promotional materials (including advertisements, websites, etc.) may be included in the above-mentioned "encased bean-jam noodle sheet food compatible with induction cookers" or "frozen encased bean-jam noodle sheet food compatible with induction cookers."

[0056] The manner in which the composition of the present invention is provided (sold, transferred, etc.) to consumers, etc. is not particularly limited. For example, the composition of the present invention may be provided to consumers, etc. alone (i.e., separately from the bean-jam-filled noodle-strip food), or the composition of the present invention may be combined with the bean-jam-filled noodle-strip food and provided as a food set, etc. As described above, if the composition of the present invention is adhered to the bean-jam-filled noodle-strip food during cooking, unevenness in the wings and toasted surface of the cooked bean-jam-filled noodle-strip food (winged bean-jam-filled noodle-strip food) can be suppressed. Therefore, the composition of the present invention can be provided to consumers, etc. without being adhered to the bean-jam-filled noodle-strip food. Therefore, the present invention also provides a food set (sometimes simply referred to herein as the "food set of the present invention") in which at least the composition of the present invention and the bean-jam-filled noodle-strip food are combined.

[0057] The form of the food set of the present invention is not particularly limited, and examples thereof include a form in which the composition of the present invention and the stuffed noodle food are contained in separate containers or packaging bags and then combined. The food set of the present invention may also be a combination of the composition of the present invention, the stuffed noodle food, and other food ingredients.

[0058] The composition of the present invention contained in the food set of the present invention is applied to the surface of an encased noodle sheet food contained in the food set of the present invention, and the encased noodle sheet food is then cooked (e.g., steamed, baked, etc.) to produce an encased noodle sheet food with wings (e.g., winged dumplings, etc.). Thus, the food set of the present invention can be suitably used for producing an encased noodle sheet food with wings (e.g., winged dumplings, etc.).

[0059] The present invention will be explained in more detail in the following examples, but the present invention is not limited to these examples in any way. Unless otherwise specified, all of the raw materials used in the following examples are commercially available food-grade materials. [Example]

[0060] Details of dextrins 1 to 5 used in the following Test Examples 1 to 3 are shown in Table 1 below.

[0061] [Table 1]

[0062] <Test Example 1> (Preparation of batter liquid in Example 1) Water, starch (Jelcol® R-100, manufactured by J-Oil Mills, Inc.), and dextrin 1 (DE value: 2-5) were mixed in the proportions shown in Table 2 below and stirred for 3 minutes (speed scale setting: 4) using a homogenizer (T50 digital ULTRA-TURRAX®, manufactured by IKA Japan Co., Ltd.). Oil (Canola oil, manufactured by J-Oil Mills, Inc.), an emulsifier (Lecithin, manufactured by J-Oil Mills, Inc.), and a thickener (Echo Gum, manufactured by MP Gokyo Food & Chemical Co., Ltd.), which had been mixed in advance in the proportions shown in Table 2 below, were added to the homogenizer and stirred for 5 minutes (speed scale setting: 4) to emulsify the mixture, yielding a batter (hereinafter referred to as "Batter of Example 1").

[0063] [Table 2]

[0064] (Preparation of frozen dumplings in Example 1) After filling a tray with 6.5 g of the batter liquid of Example 1, raw dumplings (i.e., dumplings that were substantially uncooked) were placed on the tray so that the bottom of the dumplings was in contact with the batter liquid filled in the tray. The raw dumplings used here were thawed commercially available frozen raw dumplings (frozen raw dumplings, manufactured by Ajinomoto Frozen Foods Co., Ltd.) (weight per raw dumpling: 17.2 g). After spraying 0.35 g of water per dumpling with a spray bottle onto the tray on which the dumplings were placed, the tray was placed in a steam convection oven (steam mode) set to 93 ° C and steamed for 9 minutes. After cooling for 9 minutes, the dumplings were quickly frozen at -18 ° C to obtain frozen dumplings (hereinafter referred to as "frozen dumplings of Example 1").

[0065] (Preparation of batter liquid in Example 2 and Comparative Examples 1 to 3, and production of frozen dumplings in Example 2 and Comparative Examples 1 to 3) A batter was prepared in the same manner as in Example 1, except that dextrins 2 to 5 were used instead of dextrin 1, as shown in Table 3 below (hereinafter referred to as "batter of Example 2," "batter of Comparative Example 1," and "batter of Comparative Example 3," respectively). In addition, frozen dumplings were prepared using the same procedure as in Example 1, except that the batter liquid of Example 2 or Comparative Examples 1 to 3 was used instead of the batter liquid of Example 1 (hereinafter referred to as "frozen dumplings of Example 2" and "frozen dumplings of Comparative Example 1" to "frozen dumplings of Comparative Example 3", respectively).

[0066] (Preparation of batter liquid in Comparative Example 4 and production of frozen dumplings in Comparative Example 4) A batter was prepared in the same manner as in Example 1, except that dextrin 1 was not used and the blending ratio of the ingredients was changed as shown in Table 3 below (hereinafter referred to as "batter of Comparative Example 4"). In addition, frozen dumplings were prepared in the same manner as in Example 1, except that the batter liquid of Comparative Example 4 was used instead of the batter liquid of Example 1 (hereinafter referred to as "frozen dumplings of Comparative Example 4").

[0067] [Table 3]

[0068] (sensory evaluation) The frozen dumplings of Examples 1 and 2 and Comparative Examples 1 to 4 were each cooked, and the resulting dumplings with wings (cooked dumplings with wings formed) were subjected to sensory evaluation for unevenness of the wings and grilled surface, fineness of the wings, ease of peeling, and resistance to sagging of the wings. The frozen dumplings in Examples 1 and 2 and Comparative Examples 1 to 4 were cooked by arranging 12 of each frozen dumpling in a frying pan (11 dumplings arranged in a disk shape with the remaining one in the center), then covering the frying pan with a lid and heating (steaming) for 9 minutes in a tabletop IH cooker (manufactured by Panasonic Corporation, product number: KZ-PH30), and then removing the lid and heating (baking) for 7 minutes. The heat of the tabletop IH cooker was set to "medium." The frying pan was kept as still as possible during cooking. The sensory evaluation of the unevenness of the wings and grilling surface of the gyoza wings was carried out by a trained expert panel visually inspecting the condition of the wings and grilling surface and evaluating the "evenness" of the wings and grilling surface (the evenness of the browning of the wings and grilling surface) and the "resistance to burning in the center" (the presence or absence and degree of burning in the center of the wings and grilling surface) according to the following evaluation criteria. The sensory evaluation of the fineness of the feathers was carried out by a trained expert panel visually inspecting the condition of the feather texture (the fine irregularities on the surface of the feather) and evaluating it according to the following evaluation criteria. The sensory evaluation of peelability was performed by a trained expert panel, who evaluated the ease of peeling the fried dumplings (degree of sticking) when peeling them from the frying pan according to the following evaluation criteria. The sensory evaluation of the resistance of the wings to sagging was carried out by leaving the wings of the dumplings at room temperature (25°C) for at least 30 minutes with the wings and grilled surface facing upwards, and then a trained expert panel visually inspected the condition of the wings (presence and degree of waviness) and evaluated them according to the following evaluation criteria. The expert panel consisted of four panelists with more than two years of experience in the research and development of stuffed noodle food products.

[0069] [Uniformity evaluation criteria] ×: There is a large difference in the color of the baked product between the center and the edges, and scorching has occurred. △: The center and edges are browned, but the color varies ○: The center and edges are browned, and there is little variation in color. ◎: The center and edges are browned, and there is almost no difference in color.

[0070] [Evaluation criteria for center resistance to burning] ×: Burnt areas have spread to the center and periphery (edges). △: Burnt part in the center ○: Slightly burnt in the center ◎: Almost no burnt spots in the center

[0071] [Evaluation criteria for feather fineness] ×: The feather texture is quite rough △: The feather texture is slightly rough ○: The feathers are slightly fine ◎: Fine feather texture

[0072] [Evaluation criteria for peelability] ×: The fried dumplings stick to the frying pan and don't come off at all. △: The fried dumplings stick to the frying pan, but come off when hit. ○: The fried dumplings barely stick to the frying pan ◎: The fried dumplings do not stick to the frying pan at all.

[0073] [Evaluation criteria for feather durability] ×: The feathers are wavy △: The feathers are slightly wavy ○: The feathers are barely wavy ◎: The feathers are not wavy at all

[0074] The results are shown in Table 4 below. The overall evaluation of unevenness of browning shown in Table 4 below was as follows: if the evaluation result for one or both of the two evaluation items, "uniformity" and "resistance to burning in the center," was x, it was judged as "x"; if the evaluation result for one of the two evaluation items was △ and the evaluation result for the other was not x, it was judged as "△"; if the evaluation results for both of the two evaluation items were ◯, it was judged as "◯"; and if the evaluation result for one of the two evaluation items was ◎ and the evaluation result for the other was ◯ or ◎, it was judged as "◎".

[0075] [Table 4]

[0076] As shown in Table 4, frozen dumplings (frozen dumplings of Examples 1 and 2) having frozen batter liquid of Example 1 or 2 containing (A) dextrin with a DE value of 2 to 8, (B) water, (C) oil, and (D) starch attached in a frozen state to the heating surface were all subjected to cooking using an induction cooker as the heat source, and the cooked dumplings (dumplings with wings) showed reduced unevenness in the wings and grilled surface. Furthermore, the cooked dumplings of Examples 1 and 2 formed wings with excellent fineness. The cooked dumplings of Examples 1 and 2 showed excellent peelability from the frying pan. The cooked dumplings (dumplings with wings) obtained by cooking the frozen dumplings of Examples 1 and 2 showed reduced flattening of the wings. On the other hand, when the frozen dumplings of Comparative Examples 1 to 4 were cooked using an induction cooker as a heat source, the cooked dumplings (dumplings with wings) had unevenly cooked wings and grilled surfaces.

[0077] <Test Example 2> (Preparation of batter liquid in Examples 3 to 6 and production of frozen dumplings in Examples 3 to 6) The batter was prepared in the same manner as in Example 1 of Test Example 1, except that the mixing ratio of the ingredients was changed as shown in Table 5 below (hereinafter referred to as "Example 3 batter" to "Example 6 batter", respectively). In addition, frozen dumplings were prepared using the same procedure as in Example 1 of Test Example 1, except that the batter liquids of Examples 3 to 6 were used instead of the batter liquid of Example 1 (hereinafter referred to as "frozen dumplings of Example 3" to "frozen dumplings of Example 6", respectively).

[0078] [Table 5]

[0079] (sensory evaluation) The frozen dumplings of Examples 3 to 6 were each subjected to cooking, and the resulting dumplings with wings (cooked dumplings with wings formed) were subjected to a sensory evaluation for unevenness of cooking on the wings and on the grilled surface. The sensory evaluation of the cooking of the frozen dumplings, and the unevenness of cooking on the wings and on the grilled surface of the dumplings with wings, fineness of the wings, peelability, and resistance to settling of the wings were carried out in the same manner as in Test Example 1. The results are shown in Table 6 below. The overall evaluation of uneven cooking shown in Table 6 below was determined in the same manner as the overall evaluation of uneven cooking shown in Table 4. Table 6 below also lists the evaluation results of the frozen dumplings of Example 1 of Test Example 1.

[0080] [Table 6]

[0081] As shown in Table 6, the frozen dumplings (frozen dumplings of Examples 3 to 6) having frozen batter liquids containing (A) dextrin with a DE value of 2 to 5, (B) water, (C) oil, and (D) starch attached to the heating surface in a frozen state were all subjected to cooking using an induction cooker as the heat source, and the cooked dumplings (dumplings with wings) showed reduced unevenness in the wings and grilled surface. Furthermore, the cooked dumplings (dumplings with wings) of Examples 3 to 6 formed wings with excellent fineness. The cooked dumplings of Examples 3 to 6 were easy to release from the frying pan. The cooked dumplings (dumplings with wings) obtained by cooking the frozen dumplings of Examples 3 to 6 showed reduced flattening of the wings.

[0082] <Test Example 3> (Preparation of batter liquid in Examples 7 to 10 and production of frozen dumplings in Examples 7 to 10) The batter liquid was prepared in the same manner as in Example 1 of Test Example 1, except that the mixing ratio of the ingredients was changed as shown in Table 7 below (hereinafter referred to as "Example 7 batter liquid" to "Example 10 batter liquid", respectively). In addition, frozen dumplings were prepared using the same procedure as in Example 1 of Test Example 1, except that the batter liquids of Examples 7 to 10 were used instead of the batter liquid of Example 1 (hereinafter referred to as "frozen dumplings of Example 7" to "frozen dumplings of Example 10", respectively).

[0083] [Table 7]

[0084] (sensory evaluation) The frozen dumplings of Examples 7 to 10 were each subjected to cooking, and the resulting dumplings with wings (cooked dumplings with wings formed) were subjected to a sensory evaluation for unevenness of cooking on the wings and on the grilled surface. The sensory evaluation of the cooking of the frozen dumplings, and the unevenness of cooking on the wings and on the grilled surface of the dumplings with wings, fineness of the wings, peelability, and resistance to settling of the wings were carried out in the same manner as in Test Example 1. The results are shown in Table 8 below. The overall evaluation of uneven cooking shown in Table 8 below was determined in the same manner as the overall evaluation of uneven cooking shown in Table 4.

[0085] [Table 8]

[0086] As shown in Table 8, the frozen dumplings (frozen dumplings of Examples 7 to 10) having frozen batter liquid containing (A) dextrin with a DE value of 2 to 5, (B) water, (C) oil, and (D) starch attached to the heating surface were all subjected to cooking using an induction cooker as the heat source, and the cooked dumplings (dumplings with wings) showed reduced unevenness in the wings and grilled surface. Furthermore, the cooked dumplings (dumplings with wings) of Examples 7, 9, and 10 had finely textured wings. The cooked dumplings of Examples 7 to 10 had excellent peelability from the frying pan. The cooked dumplings (dumplings with wings) obtained by cooking the frozen dumplings of Examples 7 to 10 showed reduced flattening of the wings.

[0087] The results of Test Examples 1 to 3 suggest that even when an enrobed noodle sheet food having a composition attached to its surface containing at least one selected from the group consisting of (A) dextrin having a DE value within a specific range, (B) water, (C) oil, and (D) starch and grain flour, or a frozen enrobed noodle sheet food having the composition attached in a frozen state, is subjected to cooking using an induction cooker as a heat source, uneven browning of the wings and toasted surface of the cooked enrobed noodle sheet food is suppressed. [Industrial Applicability]

[0088] According to the present invention, a composition for forming wings in an encased noodle sheet food is provided, and even when an encased noodle sheet food having the composition adhered to its surface is cooked using an induction cooker as a heat source, unevenness in the wings and toasted surface of the cooked encased noodle sheet food (encased noodle sheet food with wings) can be suppressed. Furthermore, when an encased noodle sheet food having the composition of the present invention adhered to its surface is cooked, the cooked encased noodle sheet food (encased noodle sheet food with wings) can form fine-grained wings. When an encased noodle sheet food having the composition of the present invention adhered to its surface is cooked, the cooked encased noodle sheet food (encased noodle sheet food with wings) can be easily released from the cooking utensil (e.g., frying pan, griddle, hot plate, etc.) used for cooking. When a stuffed noodle sheet food having the composition of the present invention adhered to its surface is cooked, the resulting cooked stuffed noodle sheet food (wrapped stuffed noodle sheet food) can be prevented from losing its wings. The present invention also provides a method for producing a winged bean paste noodle sheet food, which can produce a winged bean paste noodle sheet food in which unevenness in the blades and toasted surface is suppressed, even when an induction cooker is used as the heat source for cooking the winged bean paste noodle sheet food.Furthermore, this production method can produce a winged bean paste noodle sheet food with fine blades.This production method can produce a winged bean paste noodle sheet food that is easy to release from the cooking utensil used for cooking.This production method can produce a winged bean paste noodle sheet food in which blade settling is suppressed. The present invention also provides a frozen bean-jam wrapped noodle sheet food and a method for producing the same, and even when the frozen bean-jam wrapped noodle sheet food is cooked using an induction cooker as a heat source, unevenness in the wings and toasted surface of the cooked bean-jam wrapped noodle sheet food (winged bean-jam wrapped noodle sheet food) can be suppressed. Furthermore, the frozen bean-jam wrapped noodle sheet food can be cooked to form fine wings in the cooked bean-jam wrapped noodle sheet food (winged bean-jam wrapped noodle sheet food). The cooked bean-jam wrapped noodle sheet food (winged bean-jam wrapped noodle sheet food) obtained by cooking the frozen bean-jam wrapped noodle sheet food can be easily released from the cooking utensil used for cooking (e.g., a frying pan, a griddle, a hot plate, etc.). The frozen bean paste-encrusted noodle sheet food can be subjected to cooking to obtain a cooked bean paste-encrusted noodle sheet food (bean paste-encrusted noodle sheet food with wings), in which the settling of the wings can be suppressed.

Claims

1. A composition for forming wings of a stuffed noodle food product, comprising the following (A) to (D): (A) Dextrin having a DE value of 1 to 9 (B) Water (C) Oil (D) at least one selected from the group consisting of starch and cereal flour

2. 2. The composition according to claim 1, wherein the content of (A) in the composition is 0.15 to 20% by weight.

3. The composition according to claim 1, wherein the stuffed noodle food is a dumpling.

4. A method for producing a winged, encased noodle sheet food product, comprising adhering a composition containing the following (A) to (D) to the surface of an encased noodle sheet food product and subjecting the encased noodle sheet food product to heat cooking. (A) Dextrin having a DE value of 1 to 9 (B) Water (C) Oil (D) at least one selected from the group consisting of starch and cereal flour

5. A frozen bean-jam-filled noodle food product having a wing-forming composition containing the following (A) to (D) attached in a frozen state: (A) Dextrin having a DE value of 1 to 9 (B) Water (C) Oil (D) at least one selected from the group consisting of starch and cereal flour

6. A method for producing a frozen enrobed noodle sheet food, comprising adhering a composition containing the following (A) to (D) to the surface of an enrobed noodle sheet food, and subjecting the enrobed noodle sheet food to a freezing treatment. (A) Dextrin having a DE value of 1 to 9 (B) Water (C) Oil (D) at least one selected from the group consisting of starch and cereal flour

7. A method for producing a winged bean-jam-encased noodle sheet food product, comprising heating and cooking a frozen bean-jam-encased noodle sheet food product to which a composition containing the following (A) to (D) is attached in a frozen state: (A) Dextrin having a DE value of 1 to 9 (B) Water (C) Oil (D) at least one selected from the group consisting of starch and cereal flour

8. A food set for producing a winged, encased noodle sheet food product, which is a combination of at least a composition containing the following (A) to (D) and an encased noodle sheet food product: (A) Dextrin having a DE value of 1 to 9 (B) Water (C) Oil (D) at least one selected from the group consisting of starch and cereal flour

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