Composition for forming crispy skirts of food stuffing wrapped with noodle covering

Abstract

The purpose of the present invention is to provide: a composition for forming crispy skirts of a food stuffing wrapped with a noodle covering, with which it becomes possible to suppress a crispy-skirt-formed food stuffing wrapped with a noodle covering, which has been prepared by subjecting a food stuffing wrapped with a noodle covering that has a crispy skirt-forming composition is attached to the surface thereof to baking / heating cooking, from sticking to a cooking tool used for the baking / heating cooking; and others.　The present invention pertains to: a composition for forming crispy skirts of a food stuffing wrapped with a noodle covering, the composition comprising (A) (A1) lecithin and (A2) at least one component selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters in each of which a constituent fatty acid has 12 or more carbon atoms, (B) at least one component selected from the group consisting of starch and grain flour, (C) water, and (D) an oil; and others.

Description

Composition for forming wings of stuffed noodle sheet food

[0001] The present invention relates to a composition for forming wings of stuffed noodle sheet food. The present invention also relates to a method for manufacturing stuffed noodle sheet food with wings. Furthermore, the present invention also relates to frozen stuffed noodle sheet food and a method for manufacturing the same, etc.

[0002] Stuffed noodle sheet foods such as dumplings are one of the side dishes supported by people of all ages and genders. In particular, stuffed noodle sheet foods with wings formed (stuffed noodle sheet foods with wings) are popular because of their good appearance and texture. Conventionally, for a method of manufacturing such stuffed noodle sheet foods with wings (such as dumplings with wings), a composition for forming wings containing starch or cereal flour, water, and oil, etc. is adhered to the surface of the stuffed noodle sheet food, and the stuffed noodle sheet food is subjected to heat cooking, so that wings are formed in the stuffed noodle sheet food after heat cooking, etc. have been proposed.

[0003] For example, a composition for forming wings for fried dumplings containing starch, an oil and fat composition containing polyglycerol fatty acid ester, and water (Patent Document 1), a composition for forming wings for fried dumplings containing starch, an oil and fat composition containing lecithin, and water (Patent Document 2), a composition for forming wings of dumplings containing oil and fat, acid-treated starch, de-sugared lecithin and water, and a composition for forming wings of dumplings containing oil and fat, acid-treated starch, sucrose fatty acid ester and water (Patent Document 3), etc. have been proposed to be used.

[0004] Japanese Patent Application Laid-Open No. 2019-41633, Japanese Patent Application Laid-Open No. 2019-41634, Japanese Patent Application Laid-Open No. 2022-101743

[0005] When a stuffed noodle sheet food with wings is taken out from a cooking utensil such as a frying pan after heat cooking, the stuffed noodle sheet food with wings may stick to the cooking utensil and the skin may be greatly torn. In particular, a stuffed noodle sheet food with wings that has been heat-cooked in a cooking utensil that is not coated such as fluororesin processing or a cooking utensil whose coating has peeled off due to wear and deterioration associated with long-term use has significant sticking to the cooking utensil used for heat cooking. Thus, there has been room for improvement in the peelability of conventional stuffed noodle sheet foods with wings from the cooking utensil used for heat cooking.

[0006] The present invention has been made in view of the above circumstances, and the problem it seeks to solve is to provide a wing-forming composition for winged noodle sheets, which can prevent winged winged noodle sheets, obtained by subjecting a wing-forming composition-adhered winged noodle sheet food to baking and heating, from sticking to the cooking utensils used for baking and heating. Furthermore, as one embodiment of the present invention, the problem is to provide a method for producing winged winged noodle sheets, which can produce winged winged noodle sheets, in which sticking to the cooking utensils used for baking and heating is suppressed. Furthermore, as one embodiment of the present invention, the problem is to provide a frozen winged noodle sheet food and a method for producing the same, which can prevent winged winged noodle sheets, obtained by subjecting a frozen winged noodle sheet food to baking and heating, from sticking to the cooking utensils used for baking and heating.

[0007] The present inventors, after diligently studying to solve the above-mentioned problems, have found that a noodle-wrapped food product with a wing-forming composition containing specific components (specifically, lecithin, at least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters having 12 or more carbon atoms in the constituent fatty acids, at least one selected from the group consisting of starch and grain flour, water, and oil) attached to its surface, or a frozen noodle-wrapped food product with the composition attached in a frozen state, obtained by baking and heating, exhibits suppressed sticking to cooking utensils used for baking and heating, and good peelability. Based on this finding, the present inventors conducted further research and completed the present invention. That is, the present invention is as follows.

[0008] [Item 1] A composition for forming the edges of a noodle dough food containing the following (A) to (D): (A) (A1) lecithin, and (A2) at least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters, the constituent fatty acids having 12 or more carbon atoms; (B) at least one selected from the group consisting of starch and grain flour; (C) water; (D) oil. [Item 2] The composition according to Item 1, wherein (A2) is any of the following i) to iv). i) A combination of a glycerin fatty acid ester having 12 or more carbon atoms in its constituent fatty acids and one or more selected from the group consisting of propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters. ii) A combination of a propylene glycol fatty acid ester and one or more selected from the group consisting of glycerin fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, sorbitan fatty acid esters and sucrose fatty acid esters. iii) A combination of a sorbitan fatty acid ester and one or more selected from the group consisting of glycerin fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, propylene glycol fatty acid esters and sucrose fatty acid esters. iv) A combination of a sucrose fatty acid ester and one or more selected from the group consisting of glycerin fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, propylene glycol fatty acid esters and sorbitan fatty acid esters. [Item 3] The composition according to Item 1, wherein (A2) is any of the following i) to vi).i) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and propylene glycol fatty acid esters ii) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and sorbitan fatty acid esters iii) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and sucrose fatty acid esters iv) Combinations of propylene glycol fatty acid esters and sorbitan fatty acid esters v) Combinations of propylene glycol fatty acid esters and sucrose fatty acid esters vi) Combinations of sorbitan fatty acid esters and sucrose fatty acid esters [Claim 4] The composition according to any one of claims 1 to 3, wherein the glycerin fatty acid ester is at least one selected from the group consisting of monoglycerin laurate, monoglycerin stearate, monoglycerin oleate, diglycerin oleate, tetraglycerin oleate, hexaglycerin oleate, decaglycerin oleate, tetraglycerin condensed ricinoleate, and hexaglycerin condensed ricinoleate. [Claim 5] The composition according to any one of claims 1 to 4, wherein the glycerin fatty acid ester is at least one selected from the group consisting of monoglycerin laurate, monoglycerin stearate, and monoglycerin oleate. [Claim 6] The composition according to any one of claims 1 to 5, wherein the glycerin fatty acid ester is monoglycerin oleate. [Claim 7] The composition according to any one of claims 1 to 6, wherein the propylene glycol fatty acid ester is at least one selected from the group consisting of propylene glycol stearate and propylene glycol oleate. [Claim 8] The composition according to any one of claims 1 to 7, wherein the sorbitan fatty acid ester is at least one selected from the group consisting of sorbitan stearate and sorbitan oleate. [Claim 9] The composition according to any one of claims 1 to 8, wherein the sucrose fatty acid ester is at least one selected from the group consisting of sucrose stearate, sucrose oleate and sucrose erucate.[Clause 10] The composition according to any one of Clauses 1 to 9, wherein the weight ratio of the content of (A1) to the content of (A2) is (A1):(A2) = 1:0.1 to 9. [Clause 11] The composition according to any one of Clauses 1 to 10, wherein the weight ratio of the content of (A1) to the content of (A2) is (A1):(A2) = 1:0.15 to 7. [Clause 12] The composition according to any one of Clauses 1 to 11, wherein the weight ratio of the content of (A1) to the content of (A2) is (A1):(A2) = 1:0.2 to 5. [Clause 13] The composition according to any one of Clauses 1 to 12, wherein the constituent fatty acid of the glycerin fatty acid ester is an unsaturated fatty acid. [Clause 14] The composition according to any one of Clauses 1 to 13, wherein the content of (A1) is 0.06 to 5% by weight relative to the composition. [Clause 15] The composition according to any one of Claims 1 to 14, wherein the content of (A1) is 0.08 to 3% by weight relative to the composition. [Clause 16] The composition according to any one of Claims 1 to 15, wherein the content of (A1) is 0.2 to 1% by weight relative to the composition. [Clause 17] The composition according to any one of Claims 1 to 16, wherein the content of (A2) is 0.06 to 5% by weight relative to the composition. [Clause 18] The composition according to any one of Claims 1 to 17, wherein the content of (A2) is 0.08 to 3% by weight relative to the composition. [Clause 19] The composition according to any one of Claims 1 to 18, wherein the content of (A2) is 0.2 to 1% by weight relative to the composition. [Clause 20] The composition according to any one of Claims 1 to 19, wherein the content of (A) is 0.15 to 10% by weight relative to the composition. [Clause 21] The composition according to any one of Claims 1 to 20, wherein the content of (A) is 0.18 to 7% by weight relative to the composition. [Clause 22] The composition according to any one of Claims 1 to 21, wherein the content of (A) is 0.4 to 5% by weight relative to the composition. [Clause 23] The composition according to any one of Claims 1 to 22, wherein the content of (B) is 1 to 20% by weight relative to the composition. [Clause 24] The composition according to any one of Claims 1 to 23, wherein the content of (B) is 2 to 17% by weight relative to the composition. [Clause 25] The composition according to any one of Claims 1 to 24, wherein the content of (B) is 4 to 12% by weight relative to the composition.[Clause 26] The composition according to any one of Claims 1 to 25, wherein the content of (C) is 30 to 90% by weight relative to the composition. [Clause 27] The composition according to any one of Claims 1 to 26, wherein the content of (C) is 40 to 85% by weight relative to the composition. [Clause 28] The composition according to any one of Claims 1 to 27, wherein the content of (C) is 50 to 80% by weight relative to the composition. [Clause 29] The composition according to any one of Claims 1 to 28, wherein the content of (D) is 0.5 to 50% by weight relative to the composition. [Clause 30] The composition according to any one of Claims 1 to 29, wherein the content of (D) is 3 to 40% by weight relative to the composition. [Clause 31] The composition according to any one of Claims 1 to 30, wherein the content of (D) is 5 to 30% by weight relative to the composition. [Clause 32] The composition according to any one of Claims 1 to 31, wherein the protein content is 0.75% by weight or less relative to the composition. [Clause 33] The composition according to any one of Claims 1 to 32, wherein the protein content is 0.6% by weight or less relative to the composition. [Clause 34] The composition according to any one of Claims 1 to 33, wherein the protein content is 0.4% by weight or less relative to the composition. [Clause 35] The composition according to any one of Claims 1 to 34, which does not contain a protein material. [Clause 36] The composition according to any one of Claims 1 to 35, wherein the wrapped noodle food is a dumpling. [Clause 37] A method for producing a winged wrapped noodle food, comprising attaching a composition containing (A) to (D) below to the surface of the wrapped noodle food and subjecting the wrapped noodle food to at least baking and heating. (A) (A1) lecithin, and (A2) at least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters having 12 or more carbon atoms in the constituent fatty acids (B) at least one selected from the group consisting of starch and grain flour (C) water (D) oil [Claim 38] The method for producing according to claim 37, wherein (A2) is any of the following i) to iv).i) A combination of a glycerin fatty acid ester having 12 or more carbon atoms in its constituent fatty acids and one or more selected from the group consisting of propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters. ii) A combination of a propylene glycol fatty acid ester and one or more selected from the group consisting of glycerin fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, sorbitan fatty acid esters and sucrose fatty acid esters. iii) A combination of a sorbitan fatty acid ester and one or more selected from the group consisting of glycerin fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, propylene glycol fatty acid esters and sucrose fatty acid esters. iv) A combination of a sucrose fatty acid ester and one or more selected from the group consisting of glycerin fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, propylene glycol fatty acid esters and sorbitan fatty acid esters. [Clause 39] The manufacturing method according to Claim 37, wherein (A2) is any of the following i) to vi). i) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and propylene glycol fatty acid esters ii) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and sorbitan fatty acid esters iii) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and sucrose fatty acid esters iv) Combinations of propylene glycol fatty acid esters and sorbitan fatty acid esters v) Combinations of propylene glycol fatty acid esters and sucrose fatty acid esters vi) Combinations of sorbitan fatty acid esters and sucrose fatty acid esters [Clause 40] The manufacturing method according to any one of claims 37 to 39, wherein the glycerin fatty acid ester is at least one selected from the group consisting of monoglycerin laurate, monoglycerin stearate, monoglycerin oleate, diglycerin oleate, tetraglycerin oleate, hexaglycerin oleate, decaglycerin oleate, tetraglycerin condensed ricinoleate, and hexaglycerin condensed ricinoleate.[Claim 41] The manufacturing method according to any one of claims 37 to 40, wherein the glycerin fatty acid ester is at least one selected from the group consisting of monoglycerin laurate, monoglycerin stearate, and monoglycerin oleate. [Claim 42] The manufacturing method according to any one of claims 37 to 41, wherein the glycerin fatty acid ester is monoglycerin oleate. [Claim 43] The manufacturing method according to any one of claims 37 to 42, wherein the propylene glycol fatty acid ester is at least one selected from the group consisting of propylene glycol stearate and propylene glycol oleate. [Claim 44] The manufacturing method according to any one of claims 37 to 43, wherein the sorbitan fatty acid ester is at least one selected from the group consisting of sorbitan stearate and sorbitan oleate. [Claim 45] The manufacturing method according to any one of claims 37 to 44, wherein the sucrose fatty acid ester is at least one selected from the group consisting of sucrose stearate, sucrose oleate, and sucrose erucate. [Clause 46] The manufacturing method according to any one of claims 37 to 45, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.1 to 9. [Clause 47] The manufacturing method according to any one of claims 37 to 46, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.15 to 7. [Clause 48] The manufacturing method according to any one of claims 37 to 47, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.2 to 5. [Clause 49] The manufacturing method according to any one of claims 37 to 48, wherein the constituent fatty acid of the glycerin fatty acid ester is an unsaturated fatty acid. [Clause 50] The manufacturing method according to any one of claims 37 to 49, wherein the content of (A1) in the composition is 0.06 to 5% by weight. [Clause 51] The manufacturing method according to any one of Clauses 37 to 50, wherein the content of (A1) in the composition is 0.08 to 3% by weight.[Clause 52] The manufacturing method according to any one of claims 37 to 51, wherein the content of (A1) in the composition is 0.2 to 1% by weight. [Clause 53] The manufacturing method according to any one of claims 37 to 52, wherein the content of (A2) in the composition is 0.06 to 5% by weight. [Clause 54] The manufacturing method according to any one of claims 37 to 53, wherein the content of (A2) in the composition is 0.08 to 3% by weight. [Clause 55] The manufacturing method according to any one of claims 37 to 54, wherein the content of (A2) in the composition is 0.2 to 1% by weight. [Clause 56] The manufacturing method according to any one of claims 37 to 55, wherein the content of (A) in the composition is 0.15 to 10% by weight. [Clause 57] The manufacturing method according to any one of claims 37 to 56, wherein the content of (A) in the composition is 0.18 to 7% by weight. [Clause 58] The manufacturing method according to any one of claims 37 to 57, wherein the content of (A) in the composition is 0.4 to 5% by weight. [Clause 59] The manufacturing method according to any one of claims 37 to 58, wherein the content of (B) in the composition is 1 to 20% by weight. [Clause 60] The manufacturing method according to any one of claims 37 to 59, wherein the content of (B) in the composition is 2 to 17% by weight. [Clause 61] The manufacturing method according to any one of claims 37 to 60, wherein the content of (B) in the composition is 4 to 12% by weight. [Clause 62] The manufacturing method according to any one of claims 37 to 61, wherein the content of (C) in the composition is 30 to 90% by weight. [Clause 63] The manufacturing method according to any one of claims 37 to 62, wherein the content of (C) in the composition is 40 to 85% by weight. [Clause 64] The manufacturing method according to any one of claims 37 to 63, wherein the content of (C) in the composition is 50 to 80% by weight. [Clause 65] The manufacturing method according to any one of claims 37 to 64, wherein the content of (D) in the composition is 0.5 to 50% by weight. [Clause 66] The manufacturing method according to any one of claims 37 to 65, wherein the content of (D) in the composition is 3 to 40% by weight. [Clause 67] The manufacturing method according to any one of claims 37 to 66, wherein the content of (D) in the composition is 5 to 30% by weight.[Clause 68] The manufacturing method according to any one of Clauses 37 to 67, wherein the protein content in the composition is 0.75% by weight or less. [Clause 69] The manufacturing method according to any one of Clauses 37 to 68, wherein the protein content in the composition is 0.6% by weight or less. [Clause 70] The manufacturing method according to any one of Clauses 37 to 69, wherein the protein content in the composition is 0.4% by weight or less. [Clause 71] The manufacturing method according to any one of Clauses 37 to 70, wherein the composition does not contain a protein content. [Clause 72] The manufacturing method according to any one of Clauses 37 to 71, wherein the filled noodle food is a dumpling. [Clause 73] A frozen filled noodle food having a wing-forming composition containing (A) to (D) below attached to it in a frozen state. (A) (A1) Lecithin, and (A2) At least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters having 12 or more carbon atoms in the constituent fatty acids (B) At least one selected from the group consisting of starch and grain flour (C) Water (D) Oil [Claim 74] The frozen filling noodle food according to claim 73, wherein (A2) is any of the following i) to iv). i) A combination of a glycerin fatty acid ester having 12 or more carbon atoms in its constituent fatty acids and one or more selected from the group consisting of propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters. ii) A combination of a propylene glycol fatty acid ester and one or more selected from the group consisting of a glycerin fatty acid ester having 12 or more carbon atoms in its constituent fatty acids, sorbitan fatty acid esters and sucrose fatty acid esters. iii) A combination of a sorbitan fatty acid ester and one or more selected from the group consisting of a glycerin fatty acid ester having 12 or more carbon atoms in its constituent fatty acids, propylene glycol fatty acid esters and sucrose fatty acid esters. iv) A combination of a sucrose fatty acid ester and one or more selected from the group consisting of a glycerin fatty acid ester having 12 or more carbon atoms in its constituent fatty acids, propylene glycol fatty acid esters and sorbitan fatty acid esters. [Item 75] The frozen noodle dough food according to item 73, wherein (A2) is any of the following i) to vi).i) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and propylene glycol fatty acid esters ii) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and sorbitan fatty acid esters iii) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and sucrose fatty acid esters iv) Combinations of propylene glycol fatty acid esters and sorbitan fatty acid esters v) Combinations of propylene glycol fatty acid esters and sucrose fatty acid esters vi) Combinations of sorbitan fatty acid esters and sucrose fatty acid esters [Claim 76] The frozen noodle food product according to any one of claims 73 to 75, wherein the glycerin fatty acid ester is at least one selected from the group consisting of monoglycerin laurate, monoglycerin stearate, monoglycerin oleate, diglycerin oleate, tetraglycerin oleate, hexaglycerin oleate, decaglycerin oleate, tetraglycerin condensed ricinoleate, and hexaglycerin condensed ricinoleate. [Claim 77] The frozen noodle food product according to any one of claims 73 to 76, wherein the glycerin fatty acid ester is at least one selected from the group consisting of monoglycerin laurate, monoglycerin stearate, and monoglycerin oleate. [Claim 78] The frozen noodle food product according to any one of claims 73 to 77, wherein the glycerin fatty acid ester is monoglycerin oleate. [Claim 79] The frozen noodle food product according to any one of claims 73 to 78, wherein the propylene glycol fatty acid ester is at least one selected from the group consisting of propylene glycol stearate and propylene glycol oleate. [Claim 80] The frozen noodle food product according to any one of claims 73 to 79, wherein the sorbitan fatty acid ester is at least one selected from the group consisting of sorbitan stearate and sorbitan oleate.[Claim 81] The frozen noodle-filled food product according to any one of claims 73 to 80, wherein the sucrose fatty acid ester is at least one selected from the group consisting of sucrose stearate, sucrose oleate, and sucrose erucate. [Claim 82] The frozen noodle-filled food product according to any one of claims 73 to 81, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.1 to 9. [Claim 83] The frozen noodle-filled food product according to any one of claims 73 to 82, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.15 to 7. [Clause 84] The frozen noodle-filled food according to any one of claims 73 to 83, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.2 to 5. [Clause 85] The frozen noodle-filled food according to any one of claims 73 to 84, wherein the constituent fatty acids of the glycerol fatty acid ester are unsaturated fatty acids. [Clause 86] The frozen noodle-filled food according to any one of claims 73 to 85, wherein the content of (A1) in the composition is 0.06 to 5% by weight. [Clause 87] The frozen noodle-filled food according to any one of claims 73 to 86, wherein the content of (A1) in the composition is 0.08 to 3% by weight. [Clause 88] The frozen noodle-filled food according to any one of claims 73 to 87, wherein the content of (A1) in the composition is 0.2 to 1% by weight. [Claim 89] The frozen noodle-filled food according to any one of claims 73 to 88, wherein the content of (A2) in the composition is 0.06 to 5% by weight. [Claim 90] The frozen noodle-filled food according to any one of claims 73 to 89, wherein the content of (A2) in the composition is 0.08 to 3% by weight. [Claim 91] The frozen noodle-filled food according to any one of claims 73 to 90, wherein the content of (A2) in the composition is 0.2 to 1% by weight. [Claim 92] The frozen noodle-filled food according to any one of claims 73 to 91, wherein the content of (A) in the composition is 0.15 to 10% by weight. [Claim 93] The frozen noodle-filled food according to any one of claims 73 to 92, wherein the content of (A) in the composition is 0.18 to 7% by weight.[Claim 94] The frozen noodle-filled food according to any one of claims 73 to 93, wherein the content of (A) in the composition is 0.4 to 5% by weight. [Claim 95] The frozen noodle-filled food according to any one of claims 73 to 94, wherein the content of (B) in the composition is 1 to 20% by weight. [Claim 96] The frozen noodle-filled food according to any one of claims 73 to 95, wherein the content of (B) in the composition is 2 to 17% by weight. [Claim 97] The frozen noodle-filled food according to any one of claims 73 to 96, wherein the content of (B) in the composition is 4 to 12% by weight. [Claim 98] The frozen noodle-filled food according to any one of claims 73 to 97, wherein the content of (C) in the composition is 30 to 90% by weight. [Clause 99] The frozen noodle-filled food according to any one of Clauses 73 to 98, wherein the content of (C) in the composition is 40 to 85% by weight. [Clause 100] The frozen noodle-filled food according to any one of Clauses 73 to 99, wherein the content of (C) in the composition is 50 to 80% by weight. [Clause 101] The frozen noodle-filled food according to any one of Clauses 73 to 100, wherein the content of (D) in the composition is 0.5 to 50% by weight. [Clause 102] The frozen noodle-filled food according to any one of Clauses 73 to 101, wherein the content of (D) in the composition is 3 to 40% by weight. [Clause 103] The frozen noodle-filled food according to any one of Clauses 73 to 102, wherein the content of (D) in the composition is 5 to 30% by weight. [Claim 104] The frozen noodle-filled food according to any one of claims 73 to 103, wherein the protein content in the composition is 0.75% by weight or less. [Claim 105] The frozen noodle-filled food according to any one of claims 73 to 104, wherein the protein content in the composition is 0.6% by weight or less. [Claim 106] The frozen noodle-filled food according to any one of claims 73 to 105, wherein the protein content in the composition is 0.4% by weight or less. [Claim 107] The frozen noodle-filled food according to any one of claims 73 to 106, wherein the composition does not contain any protein. [Claim 108] The frozen noodle-filled food according to any one of claims 73 to 107, wherein the noodle-filled food is a dumpling.[Clause 109] A method for producing frozen noodle-filled food products, comprising applying a composition containing the following (A) to (D) to the surface of the noodle-filled food product and subjecting the noodle-filled food product to a freezing treatment. (A) (A1) Lecithin, and (A2) At least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters, the constituent fatty acids having 12 or more carbon atoms (B) At least one selected from the group consisting of starch and grain flour (C) Water (D) Oil [Clause 110] The method for producing frozen noodle-filled food products according to Claim 109, wherein (A2) is any of the following i) to iv). i) A combination of a glycerin fatty acid ester having 12 or more carbon atoms in its constituent fatty acids and one or more selected from the group consisting of propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters. ii) A combination of a propylene glycol fatty acid ester and one or more selected from the group consisting of glycerin fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, sorbitan fatty acid esters and sucrose fatty acid esters. iii) A combination of a sorbitan fatty acid ester and one or more selected from the group consisting of glycerin fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, propylene glycol fatty acid esters and sucrose fatty acid esters. iv) A combination of a sucrose fatty acid ester and one or more selected from the group consisting of glycerin fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, propylene glycol fatty acid esters and sorbitan fatty acid esters. [Item 111] The manufacturing method according to item 109, wherein (A2) is any of the following i) to vi).i) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and propylene glycol fatty acid esters ii) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and sorbitan fatty acid esters iii) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and sucrose fatty acid esters iv) Combinations of propylene glycol fatty acid esters and sorbitan fatty acid esters v) Combinations of propylene glycol fatty acid esters and sucrose fatty acid esters vi) Combinations of sorbitan fatty acid esters and sucrose fatty acid esters [Claim 112] The manufacturing method according to any one of claims 109 to 111, wherein the glycerin fatty acid ester is at least one selected from the group consisting of monoglycerin laurate, monoglycerin stearate, monoglycerin oleate, diglycerin oleate, tetraglycerin oleate, hexaglycerin oleate, decaglycerin oleate, tetraglycerin condensed ricinoleate, and hexaglycerin condensed ricinoleate. [Claim 113] The manufacturing method according to any one of claims 109 to 112, wherein the glycerin fatty acid ester is at least one selected from the group consisting of monoglycerin laurate, monoglycerin stearate, and monoglycerin oleate. [Claim 114] The manufacturing method according to any one of claims 109 to 113, wherein the glycerin fatty acid ester is monoglycerin oleate. [Claim 115] The manufacturing method according to any one of claims 109 to 114, wherein the propylene glycol fatty acid ester is at least one selected from the group consisting of propylene glycol stearate and propylene glycol oleate. [Claim 116] The manufacturing method according to any one of claims 109 to 115, wherein the sorbitan fatty acid ester is at least one selected from the group consisting of sorbitan stearate and sorbitan oleate.[Claim 117] The manufacturing method according to any one of claims 109 to 116, wherein the sucrose fatty acid ester is at least one selected from the group consisting of sucrose stearate, sucrose oleate, and sucrose erucate. [Claim 118] The manufacturing method according to any one of claims 109 to 117, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.1 to 9. [Claim 119] The manufacturing method according to any one of claims 109 to 118, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.15 to 7. [Claim 120] The manufacturing method according to any one of claims 109 to 119, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.2 to 5. [Clause 121] The manufacturing method according to any one of Clauses 109 to 120, wherein the constituent fatty acid of the glycerin fatty acid ester is an unsaturated fatty acid. [Clause 122] The manufacturing method according to any one of Clauses 109 to 121, wherein the content of (A1) in the composition is 0.06 to 5% by weight. [Clause 123] The manufacturing method according to any one of Clauses 109 to 122, wherein the content of (A1) in the composition is 0.08 to 3% by weight. [Clause 124] The manufacturing method according to any one of Clauses 109 to 123, wherein the content of (A1) in the composition is 0.2 to 1% by weight. [Clause 125] The manufacturing method according to any one of Clauses 109 to 124, wherein the content of (A2) in the composition is 0.06 to 5% by weight. [Clause 126] The manufacturing method according to any one of Clauses 109 to 125, wherein the content of (A2) in the composition is 0.08 to 3% by weight. [Clause 127] The manufacturing method according to any one of claims 109 to 126, wherein the content of (A2) in the composition is 0.2 to 1% by weight. [Clause 128] The manufacturing method according to any one of claims 109 to 127, wherein the content of (A) in the composition is 0.15 to 10% by weight. [Clause 129] The manufacturing method according to any one of claims 109 to 128, wherein the content of (A) in the composition is 0.18 to 7% by weight.[Clause 130] The manufacturing method according to any one of Clauses 109 to 129, wherein the content of (A) in the composition is 0.4 to 5% by weight. [Clause 131] The manufacturing method according to any one of Clauses 109 to 130, wherein the content of (B) in the composition is 1 to 20% by weight. [Clause 132] The manufacturing method according to any one of Clauses 109 to 131, wherein the content of (B) in the composition is 2 to 17% by weight. [Clause 133] The manufacturing method according to any one of Clauses 109 to 132, wherein the content of (B) in the composition is 4 to 12% by weight. [Clause 134] The manufacturing method according to any one of Clauses 109 to 133, wherein the content of (C) in the composition is 30 to 90% by weight. [Clause 135] The manufacturing method according to any one of Clauses 109 to 134, wherein the content of (C) in the composition is 40 to 85% by weight. [Clause 136] The manufacturing method according to any one of Clauses 109 to 135, wherein the content of (C) in the composition is 50 to 80% by weight. [Clause 137] The manufacturing method according to any one of Clauses 109 to 136, wherein the content of (D) in the composition is 0.5 to 50% by weight. [Clause 138] The manufacturing method according to any one of Clauses 109 to 137, wherein the content of (D) in the composition is 3 to 40% by weight. [Clause 139] The manufacturing method according to any one of Clauses 109 to 138, wherein the content of (D) in the composition is 5 to 30% by weight. [Clause 140] The manufacturing method according to any one of Clauses 109 to 139, wherein the content of protein material in the composition is 0.75% by weight or less. [Clause 141] The manufacturing method according to any one of Clauses 109 to 140, wherein the content of protein material in the composition is 0.6% by weight or less. [Claim 142] The manufacturing method according to any one of claims 109 to 141, wherein the protein material content in the composition is 0.4% by weight or less. [Claim 143] The manufacturing method according to any one of claims 109 to 142, wherein the composition does not contain a protein material. [Claim 144] The manufacturing method according to any one of claims 109 to 143, wherein the filled noodle food is a dumpling. [Claim 145] A food set for manufacturing a winged filled noodle food, comprising at least a composition containing (A) to (D) below and a filled noodle food.(A) (A1) Lecithin, and (A2) At least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters having 12 or more carbon atoms in the constituent fatty acids (B) At least one selected from the group consisting of starch and grain flour (C) Water (D) Oil [Claim 146] The food set according to claim 145, wherein (A2) is any of the following i) to iv). i) A combination of a glycerin fatty acid ester having 12 or more carbon atoms in its constituent fatty acids and one or more selected from the group consisting of propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters. ii) A combination of a propylene glycol fatty acid ester and one or more selected from the group consisting of a glycerin fatty acid ester having 12 or more carbon atoms in its constituent fatty acids, sorbitan fatty acid esters and sucrose fatty acid esters. iii) A combination of a sorbitan fatty acid ester and one or more selected from the group consisting of a glycerin fatty acid ester having 12 or more carbon atoms in its constituent fatty acids, propylene glycol fatty acid esters and sucrose fatty acid esters. iv) A combination of a sucrose fatty acid ester and one or more selected from the group consisting of a glycerin fatty acid ester having 12 or more carbon atoms in its constituent fatty acids, propylene glycol fatty acid esters and sorbitan fatty acid esters. [Item 147] The food set according to item 145, wherein (A2) is any of the following i) to vi).i) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and propylene glycol fatty acid esters ii) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and sorbitan fatty acid esters iii) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and sucrose fatty acid esters iv) Combinations of propylene glycol fatty acid esters and sorbitan fatty acid esters v) Combinations of propylene glycol fatty acid esters and sucrose fatty acid esters vi) Combinations of sorbitan fatty acid esters and sucrose fatty acid esters [Claim 148] The food set according to any one of claims 145 to 147, wherein the glycerin fatty acid ester is at least one selected from the group consisting of monoglycerin laurate, monoglycerin stearate, monoglycerin oleate, diglycerin oleate, tetraglycerin oleate, hexaglycerin oleate, decaglycerin oleate, tetraglycerin condensed ricinoleate, and hexaglycerin condensed ricinoleate. [Claim 149] The food set according to any one of claims 145 to 148, wherein the glycerin fatty acid ester is at least one selected from the group consisting of monoglycerin laurate, monoglycerin stearate, and monoglycerin oleate. [Claim 150] The food set according to any one of claims 145 to 149, wherein the glycerin fatty acid ester is monoglycerin oleate. [Claim 151] The food set according to any one of claims 145 to 150, wherein the propylene glycol fatty acid ester is at least one selected from the group consisting of propylene glycol stearate and propylene glycol oleate. [Claim 152] The food set according to any one of claims 145 to 151, wherein the sorbitan fatty acid ester is at least one selected from the group consisting of sorbitan stearate and sorbitan oleate.[Clause 153] The food set according to any one of claims 145 to 152, wherein the sucrose fatty acid ester is at least one selected from the group consisting of sucrose stearate, sucrose oleate, and sucrose erucate. [Clause 154] The food set according to any one of claims 145 to 153, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.1 to 9. [Clause 155] The food set according to any one of claims 145 to 154, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.15 to 7. [Clause 156] The food set according to any one of claims 145 to 155, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.2 to 5. [Clause 157] The food set according to any one of Clauses 145 to 156, wherein the constituent fatty acids of the glycerin fatty acid ester are unsaturated fatty acids. [Clause 158] The food set according to any one of Clauses 145 to 157, wherein the content of (A1) in the composition is 0.06 to 5% by weight. [Clause 159] The food set according to any one of Clauses 145 to 158, wherein the content of (A1) in the composition is 0.08 to 3% by weight. [Clause 160] The food set according to any one of Clauses 145 to 159, wherein the content of (A1) in the composition is 0.2 to 1% by weight. [Clause 161] The food set according to any one of Clauses 145 to 160, wherein the content of (A2) in the composition is 0.06 to 5% by weight. [Clause 162] The food set according to any one of claims 145 to 161, wherein the content of (A2) in the composition is 0.08 to 3% by weight. [Clause 163] The food set according to any one of claims 145 to 162, wherein the content of (A2) in the composition is 0.2 to 1% by weight. [Clause 164] The food set according to any one of claims 145 to 163, wherein the content of (A) in the composition is 0.15 to 10% by weight. [Clause 165] The food set according to any one of claims 145 to 164, wherein the content of (A) in the composition is 0.18 to 7% by weight.[Clause 166] The food set according to any one of Clauses 145 to 165, wherein the content of (A) in the composition is 0.4 to 5% by weight. [Clause 167] The food set according to any one of Clauses 145 to 166, wherein the content of (B) in the composition is 1 to 20% by weight. [Clause 168] The food set according to any one of Clauses 145 to 167, wherein the content of (B) in the composition is 2 to 17% by weight. [Clause 169] The food set according to any one of Clauses 145 to 168, wherein the content of (B) in the composition is 4 to 12% by weight. [Clause 170] The food set according to any one of Clauses 145 to 169, wherein the content of (C) in the composition is 30 to 90% by weight. [Clause 171] The food set according to any one of Clauses 145 to 170, wherein the content of (C) in the composition is 40 to 85% by weight. [Clause 172] The food set according to any one of Clauses 145 to 171, wherein the content of (C) in the composition is 50 to 80% by weight. [Clause 173] The food set according to any one of Clauses 145 to 172, wherein the content of (D) in the composition is 0.5 to 50% by weight. [Clause 174] The food set according to any one of Clauses 145 to 173, wherein the content of (D) in the composition is 3 to 40% by weight. [Clause 175] The food set according to any one of Clauses 145 to 174, wherein the content of (D) in the composition is 5 to 30% by weight. [Clause 176] The food set according to any one of Clauses 145 to 175, wherein the content of protein material in the composition is 0.75% by weight or less. [Clause 177] The food set according to any one of Clauses 145 to 176, wherein the content of protein material in the composition is 0.6% by weight or less. [Clause 178] The food set according to any one of Clauses 145 to 177, wherein the protein content in the composition is 0.4% by weight or less. [Clause 179] The food set according to any one of Clauses 145 to 178, wherein the composition does not contain a protein. [Clause 180] The food set according to any one of Clauses 145 to 179, wherein the filled noodle food is a dumpling.[Clause 181] A method for preventing sticking of a winged noodle sheet food product, which is obtained by subjecting a wing-forming composition containing (B) at least one selected from the group consisting of starch and grain flour, (C) water, and (D) oil to at least one baked cooking method, to a cooking utensil used for the cooking, wherein the composition further contains (A) (A1) lecithin, and (A2) at least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, the constituent fatty acid having 12 or more carbon atoms. [Clause 182] The method according to Clause 181, wherein (A2) is any of the following i) to iv). i) A combination of a glycerin fatty acid ester having 12 or more carbon atoms in its constituent fatty acids and one or more selected from the group consisting of propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters. ii) A combination of a propylene glycol fatty acid ester and one or more selected from the group consisting of glycerin fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, sorbitan fatty acid esters and sucrose fatty acid esters. iii) A combination of a sorbitan fatty acid ester and one or more selected from the group consisting of glycerin fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, propylene glycol fatty acid esters and sucrose fatty acid esters. iv) A combination of a sucrose fatty acid ester and one or more selected from the group consisting of glycerin fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, propylene glycol fatty acid esters and sorbitan fatty acid esters. [Item 183] The method according to item 181, wherein (A2) is any of the following i) to vi).i) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and propylene glycol fatty acid esters ii) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and sorbitan fatty acid esters iii) Combinations of glycerin fatty acid esters with 12 or more carbon atoms in the constituent fatty acids and sucrose fatty acid esters iv) Combinations of propylene glycol fatty acid esters and sorbitan fatty acid esters v) Combinations of propylene glycol fatty acid esters and sucrose fatty acid esters vi) Combinations of sorbitan fatty acid esters and sucrose fatty acid esters [Claim 184] The method according to any one of claims 181 to 183, wherein the glycerin fatty acid ester is at least one selected from the group consisting of monoglycerin laurate, monoglycerin stearate, monoglycerin oleate, diglycerin oleate, tetraglycerin oleate, hexaglycerin oleate, decaglycerin oleate, tetraglycerin condensed ricinoleate, and hexaglycerin condensed ricinoleate. [Claim 185] The method according to any one of claims 181 to 184, wherein the glycerin fatty acid ester is at least one selected from the group consisting of monoglycerin laurate, monoglycerin stearate, and monoglycerin oleate. [Claim 186] The method according to any one of claims 181 to 185, wherein the glycerin fatty acid ester is monoglycerin oleate. [Claim 187] The method according to any one of claims 181 to 186, wherein the propylene glycol fatty acid ester is at least one selected from the group consisting of propylene glycol stearate and propylene glycol oleate. [Claim 188] The method according to any one of claims 181 to 187, wherein the sorbitan fatty acid ester is at least one selected from the group consisting of sorbitan stearate and sorbitan oleate.[Claim 189] The method according to any one of claims 181 to 188, wherein the sucrose fatty acid ester is at least one selected from the group consisting of sucrose stearate, sucrose oleate, and sucrose erucate. [Claim 190] The method according to any one of claims 181 to 189, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.1 to 9. [Claim 191] The method according to any one of claims 181 to 190, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.15 to 7. [Claim 192] The method according to any one of claims 181 to 191, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.2 to 5. [Claim 193] The method according to any one of claims 181 to 192, wherein the constituent fatty acids of the glycerol fatty acid ester are unsaturated fatty acids. [Claim 194] The method according to any one of claims 181 to 193, wherein the content of (A1) in the composition is 0.06 to 5% by weight. [Claim 195] The method according to any one of claims 181 to 194, wherein the content of (A1) in the composition is 0.08 to 3% by weight. [Claim 196] The method according to any one of claims 181 to 195, wherein the content of (A1) in the composition is 0.2 to 1% by weight. [Claim 197] The method according to any one of claims 181 to 196, wherein the content of (A2) in the composition is 0.06 to 5% by weight. [Claim 198] The method according to any one of claims 181 to 197, wherein the content of (A2) in the composition is 0.08 to 3% by weight. [Claim 199] The method according to any one of claims 181 to 198, wherein the content of (A2) in the composition is 0.2 to 1% by weight. [Claim 200] The method according to any one of claims 181 to 199, wherein the content of (A) in the composition is 0.15 to 10% by weight. [Claim 201] The method according to any one of claims 181 to 200, wherein the content of (A) in the composition is 0.18 to 7% by weight. [Claim 202] The method according to any one of claims 181 to 201, wherein the content of (A) in the composition is 0.4 to 5% by weight.[Clause 203] The method according to any one of claims 181 to 202, wherein the content of (B) in the composition is 1 to 20% by weight. [Clause 204] The method according to any one of claims 181 to 203, wherein the content of (B) in the composition is 2 to 17% by weight. [Clause 205] The method according to any one of claims 181 to 204, wherein the content of (B) in the composition is 4 to 12% by weight. [Clause 206] The method according to any one of claims 181 to 205, wherein the content of (C) in the composition is 30 to 90% by weight. [Clause 207] The method according to any one of claims 181 to 206, wherein the content of (C) in the composition is 40 to 85% by weight. [Clause 208] The method according to any one of claims 181 to 207, wherein the content of (C) in the composition is 50 to 80% by weight. [Clause 209] The method according to any one of claims 181 to 208, wherein the content of (D) in the composition is 0.5 to 50% by weight. [Clause 210] The method according to any one of claims 181 to 209, wherein the content of (D) in the composition is 3 to 40% by weight. [Clause 211] The method according to any one of claims 181 to 210, wherein the content of (D) in the composition is 5 to 30% by weight. [Clause 212] The method according to any one of claims 181 to 211, wherein the content of the protein material in the composition is 0.75% by weight or less. [Clause 213] The method according to any one of claims 181 to 212, wherein the content of the protein material in the composition is 0.6% by weight or less. [Clause 214] The method according to any one of claims 181 to 213, wherein the content of the protein material in the composition is 0.4% by weight or less. [Clause 215] The method according to any one of Clauses 181 to 214, wherein the composition does not contain a protein material. [Clause 216] The method according to any one of Clauses 181 to 215, wherein the filled noodle food is a dumpling.

[0009] According to the present invention, a composition for forming wings on a noodle-filled food product is provided. When a noodle-filled food product with this composition attached to its surface is subjected to baking and heating, the resulting noodle-filled food product with wings can be made less likely to stick to the cooking utensils used for baking and heating. Furthermore, the resulting noodle-filled food product with wings, obtained by baking and heating, when the composition attached to its surface is subjected to baking and heating, can have wings that have a good appearance. In addition, the resulting noodle-filled food product with wings, obtained by baking and heating, when the composition attached to its surface is subjected to baking and heating, can have wings that have a good texture. The present invention also provides a method for producing a noodle-filled food product with wings, and according to this method, a noodle-filled food product with wings that does not stick to the cooking utensils used for baking and heating can be obtained. Furthermore, according to this method, a noodle-filled food product with wings that has wings that have a good appearance can be obtained. Furthermore, according to this manufacturing method, a noodle-filled food product with crispy edges that have a good texture can be obtained. In addition, according to the present invention, a frozen noodle-filled food product and a method for manufacturing the same are also provided, and the noodle-filled food product with crispy edges obtained by subjecting the frozen noodle-filled food product to baking and heating can be made less likely to stick to the cooking utensils used for baking and heating. Furthermore, the noodle-filled food product with crispy edges obtained by subjecting the frozen noodle-filled food product to baking and heating can have a good appearance of the edges. In addition, the noodle-filled food product with crispy edges obtained by subjecting the frozen noodle-filled food product to baking and heating can have a good texture of the edges.

[0010] The composition for forming the edges of the noodle dough food of the present invention (which may be referred to as "the composition of the present invention" in this specification) contains the following (A) to (D): (A) (A1) Lecithin, and (A2) At least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters, in which the constituent fatty acid has 12 or more carbon atoms (B) At least one selected from the group consisting of starch and grain flour (C) Water (D) Oil In this specification, "lecithin" and "at least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters, in which the constituent fatty acid has 12 or more carbon atoms" contained in the composition of the present invention may be referred to as "component A1" and "component A2" respectively for convenience of explanation, and these components (component A1 and component A2) may be collectively referred to as "component A". Furthermore, for convenience of explanation, in this specification, "at least one selected from the group consisting of starch and grain flour," "water," and "oil" contained in the composition of the present invention may be referred to as "component B," "component C," and "component D," respectively.

[0011] <Component A> Component A of the present invention consists of component A1 (i.e., lecithin) and component A2 (i.e., at least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, the constituent fatty acids having 12 or more carbon atoms).

[0012] <Component A1> In the present invention, "lecithin" refers to a substance that mainly contains phospholipids derived from plants and animals (for example, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc.). The lecithin used in the present invention may contain one type of phospholipid, or it may contain multiple types (two or more) of phospholipids. The origin of the lecithin used in the present invention is not particularly limited, and it may be derived from any plant or animal, but examples of plants and animals that can be used as raw materials for lecithin include soybeans, egg yolks, rapeseed, corn, sunflowers, rice bran, etc. The lecithin used in the present invention is preferably derived from soybeans or egg yolks, and is particularly preferably derived from soybeans. The lecithin used in the present invention may be derived from any one of the above-mentioned plants and animals, or two or more types of lecithin from different origins may be used in combination.

[0013] The type of lecithin used in the present invention is not particularly limited, but examples include crude lecithin (also called crude lecithin) containing simple lipids in addition to phospholipids; purified lecithin (also called high-purity lecithin) obtained by removing simple lipids from crude lecithin to increase the purity of phospholipids; fractionated lecithin obtained by solvent fractionation of crude lecithin to change the concentration of specific phospholipids; enzymatically treated lecithin (including enzymatically hydrolyzed lecithin) obtained by enzymatic treatment of crude lecithin; hydrogenated lecithin obtained by hydrogenating crude lecithin; hydroxylated lecithin obtained by introducing hydroxyl groups into crude lecithin; and acetylated lecithin obtained by introducing acetyl groups into crude lecithin. These lecithins may be used individually or in combination of two or more types.

[0014] The HLB value of the lecithin used in the present invention is not particularly limited, but is usually 1 to 18, preferably 3 to 15, and especially preferably 5 to 11. In one embodiment, when two or more types of lecithin are used in combination, it is preferable that the weighted average value of the HLB values ​​of each lecithin is within this range. In the present invention, "HLB value" represents the hydrophilic-lipophilic balance and refers to the value obtained according to the calculation formula proposed by W. C. Griffin (see W. C. Griffin, J. Soc. Cosmetic Chemists, 1, 311 (1949)).

[0015] The form of lecithin used in the present invention is not particularly limited and may be any form, but examples include powder, paste, or lump.

[0016] The method for producing lecithin used in the present invention is not particularly limited and can be produced by known methods or similar methods. Commercially available products may also be used.

[0017] The content of component A1 (i.e., lecithin) in the composition of the present invention is preferably 0.06% by weight or more, more preferably 0.08% by weight or more, and particularly preferably 0.2% by weight or more, relative to the composition of the present invention, from the viewpoint of improving the peelability of the winged, wrapped noodle food from cooking utensils. Furthermore, the content of component A1 in the composition of the present invention is preferably 5% by weight or less, more preferably 3% by weight or less, and particularly preferably 1% by weight or less, relative to the composition of the present invention, from the viewpoint of improving the peelability of the winged, wrapped noodle food from cooking utensils in a cost-effective manner.

[0018] <Component A2> In the present invention, "glycerin fatty acid ester" refers to an ester or derivative thereof of a fatty acid and glycerin or polyglycerin, and is a concept that includes monoglycerin fatty acid esters, polyglycerin fatty acid esters (e.g., polyglycerin mono fatty acid esters, polyglycerin condensed fatty acid esters, etc.), glycerin organic acid fatty acid esters (e.g., organic acid monoglycerides, etc.).

[0019] The number of carbon atoms in the constituent fatty acids of the glycerin fatty acid ester used in the present invention is 12 or more, preferably 12 to 24, more preferably 14 to 22, even more preferably 16 to 20, and particularly preferably 16 to 18, from the viewpoint of improving the peelability of the winged noodle sheet food from cooking utensils. The constituent fatty acids of the glycerin fatty acid ester used in the present invention may be either saturated fatty acids or unsaturated fatty acids, but are preferably unsaturated fatty acids. Furthermore, the constituent fatty acids of the glycerin fatty acid ester may be either linear or branched. Specific examples of constituent fatty acids of the glycerin fatty acid ester used in the present invention include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, ricinoleic acid, linoleic acid, linolenic acid, behenic acid, erucic acid, etc., preferably lauric acid, stearic acid, oleic acid, and ricinoleic acid, and particularly preferably oleic acid. The glycerol fatty acid ester used in the present invention may have any one of the above-mentioned fatty acids as its constituent fatty acid, or two or more glycerol fatty acid esters with different constituent fatty acids may be used in combination.

[0020] In the present invention, the average degree of polymerization of glycerin in the polyglycerin fatty acid esters that can be used is not particularly limited, but from the viewpoint of improving the appearance and texture of the edges of the crispy-edged noodle food, it is preferably 2 to 12, more preferably 2 to 10, and particularly preferably 2 to 8. Also, in the present invention, the average degree of condensation of fatty acids in the polyglycerin condensed fatty acid esters (e.g., polyglycerin condensed ricinoleic acid ester, etc.) that can be used is not particularly limited, but it is preferably 1 to 10, and more preferably 3 to 8.

[0021] The glycerin fatty acid esters used in the present invention have a constituent fatty acid with 12 or more carbon atoms. Specific examples include monoglycerin fatty acid esters such as monoglycerin laurate, monoglycerin stearate, and monoglycerin oleate, where the constituent fatty acid has 12 or more carbon atoms; polyglycerin mono fatty acid esters such as diglycerin oleate, tetraglycerin oleate, hexaglycerin oleate, and decaglycerin oleate, where the constituent fatty acid has 12 or more carbon atoms; and polyglycerin condensed fatty acid esters such as tetraglycerin condensed ricinoleate and hexaglycerin condensed ricinoleate, where the constituent fatty acid has 12 or more carbon atoms. These glycerin fatty acid esters may be used individually or in combination of two or more.

[0022] The HLB value of the glycerin fatty acid ester used in the present invention is not particularly limited, but is usually 1 to 18, preferably 3 to 14, and more preferably 3 to 8. In one embodiment, when two or more glycerin fatty acid esters are used in combination, it is preferable that the weighted average value of the HLB values ​​of each glycerin fatty acid ester is within the said range.

[0023] The method for producing the glycerin fatty acid ester used in the present invention is not particularly limited and can be produced by known methods or similar methods. Commercially available products may also be used.

[0024] In the present invention, "propylene glycol fatty acid ester" refers to an ester of a fatty acid and propylene glycol, or a derivative thereof.

[0025] The constituent fatty acids of the propylene glycol fatty acid ester used in the present invention may be either saturated or unsaturated fatty acids. Furthermore, the constituent fatty acids of the propylene glycol fatty acid ester may be either linear or branched. The number of carbon atoms in the constituent fatty acids of the propylene glycol fatty acid ester is not particularly limited, but from the viewpoint of improving the release properties of the winged noodle sheet food from cooking utensils, it is preferably 12 to 24, more preferably 14 to 22, even more preferably 16 to 20, and particularly preferably 16 to 18. Specific examples of constituent fatty acids of the propylene glycol fatty acid ester used in the present invention include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, ricinoleic acid, linoleic acid, linolenic acid, behenic acid, erucic acid, etc., with stearic acid and oleic acid being preferred. The propylene glycol fatty acid ester used in the present invention may have any one of the above fatty acids as its constituent fatty acid, or two or more propylene glycol fatty acid esters with different constituent fatty acids may be used in combination.

[0026] The HLB value of the propylene glycol fatty acid ester used in the present invention is not particularly limited, but is usually 1 to 18, and preferably 3 to 15. In one embodiment, when two or more propylene glycol fatty acid esters are used in combination, it is preferable that the weighted average value of the HLB values ​​of each propylene glycol fatty acid ester is within this range.

[0027] The method for producing the propylene glycol fatty acid ester used in the present invention is not particularly limited and can be produced by known methods or similar methods. Commercially available products may also be used.

[0028] In the present invention, "sorbitan fatty acid ester" refers to an ester of a fatty acid and sorbitan, or a derivative thereof.

[0029] The constituent fatty acids of the sorbitan fatty acid ester used in the present invention may be either saturated or unsaturated fatty acids, but are preferably unsaturated fatty acids. Furthermore, the constituent fatty acids of the sorbitan fatty acid ester may be linear or branched. The number of carbon atoms in the constituent fatty acids of the sorbitan fatty acid ester is not particularly limited, but from the viewpoint of improving the release properties of the winged noodle dough food from cooking utensils, it is preferably 12 to 24, more preferably 14 to 22, even more preferably 16 to 20, and particularly preferably 16 to 18. Specific examples of constituent fatty acids of the sorbitan fatty acid ester used in the present invention include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, ricinoleic acid, linoleic acid, linolenic acid, behenic acid, and erucic acid, with stearic acid and oleic acid being preferred. The sorbitan fatty acid ester used in the present invention may consist of any one of the above fatty acids as a constituent fatty acid, or two or more sorbitan fatty acid esters with different constituent fatty acids may be used in combination.

[0030] The HLB value of the sorbitan fatty acid ester used in the present invention is not particularly limited, but is usually 1 to 18, preferably 3 to 15, and particularly preferably 3 to 7. In one embodiment, when two or more sorbitan fatty acid esters are used in combination, it is preferable that the weighted average value of the HLB values ​​of each sorbitan fatty acid ester is within this range.

[0031] The method for producing the sorbitan fatty acid ester used in the present invention is not particularly limited and can be produced by known methods or similar methods. Commercially available products may also be used.

[0032] In this invention, "sucrose fatty acid ester" refers to an ester of a fatty acid and sucrose, or a derivative thereof.

[0033] The constituent fatty acids of the sucrose fatty acid ester used in the present invention may be either saturated or unsaturated fatty acids. Furthermore, the constituent fatty acids of the sucrose fatty acid ester may be either linear or branched. The number of carbon atoms in the constituent fatty acids of the sucrose fatty acid ester is not particularly limited, but from the viewpoint of improving the peelability of the winged noodle dough food from cooking utensils, it is preferably 12 to 24, more preferably 14 to 22, even more preferably 16 to 22, and particularly preferably 18 to 22. Specific examples of constituent fatty acids of the sucrose fatty acid ester used in the present invention include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, ricinoleic acid, linoleic acid, linolenic acid, behenic acid, and erucic acid, with stearic acid, oleic acid, and erucic acid being preferred. The sucrose fatty acid ester used in the present invention may have any one of the above fatty acids as its constituent fatty acid, or two or more sucrose fatty acid esters with different constituent fatty acids may be used in combination.

[0034] The HLB value of the sucrose fatty acid ester used in the present invention is not particularly limited, but is usually 1 to 18, and preferably 1 to 16. In one embodiment, when two or more sucrose fatty acid esters are used in combination, it is preferable that the weighted average value of the HLB values ​​of each sucrose fatty acid ester is within the said range.

[0035] The method for producing the sucrose fatty acid ester used in the present invention is not particularly limited and can be produced by known methods or similar methods. Commercially available products may also be used.

[0036] Component A2 may, in one embodiment, be any one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, in which the number of carbon atoms in the constituent fatty acid is 12 or more. In other words, component A2 is a glycerin fatty acid ester in which the number of carbon atoms in the constituent fatty acid is 12 or more (e.g., monoglycerin laurate ester, monoglycerin stearate ester, monoglycerin oleate ester, etc., monoglycerin fatty acid esters in which the number of carbon atoms in the constituent fatty acid is 12 or more; diglycerin oleate ester, tetraglycerin oleate ester, hexaglycerin oleate ester, decaglycerin This may include polyglycerin monofatty acid esters having 12 or more carbon atoms in the constituent fatty acids, such as phosphorus oleate esters; polyglycerin condensed fatty acid esters having 12 or more carbon atoms in the constituent fatty acids, such as tetraglycerin condensed ricinoleate esters and hexaglycerin condensed ricinoleate esters; propylene glycol fatty acid esters (e.g., propylene glycol stearate ester, propylene glycol oleate ester, etc.); sorbitan fatty acid esters (e.g., sorbitan stearate ester, sorbitan oleate ester, etc.); or sucrose fatty acid esters (e.g., sucrose stearate ester, sucrose oleate ester, sucrose erucate ester, etc.).

[0037] In one embodiment, component A2 may be two or more selected from the group consisting of glycerol fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, all of which have 12 or more carbon atoms in their constituent fatty acids. In this case, component A2 may be any of the following i) to iv). i) A combination of a glycerin fatty acid ester having 12 or more carbon atoms in its constituent fatty acids (e.g., monoglycerin fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, such as monoglycerin laurate, monoglycerin stearate, and monoglycerin oleate; polyglycerin mono fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, such as diglycerin oleate, tetraglycerin oleate, hexaglycerin oleate, and decaglycerin oleate; polyglycerin condensed fatty acid esters having 12 or more carbon atoms in their constituent fatty acids, such as tetraglycerin condensed ricinoleate and hexaglycerin condensed ricinoleate) and one or more selected from the group consisting of propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters. ii) A combination of a propylene glycol fatty acid ester (e.g., propylene glycol stearate, propylene glycol oleate, etc.) and one or more selected from the group consisting of glycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, in which the constituent fatty acids have 12 or more carbon atoms. iii) A combination of a sorbitan fatty acid ester (e.g., sorbitan stearate, sorbitan oleate, etc.) and one or more selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters, in which the constituent fatty acids have 12 or more carbon atoms. iv) A combination of a sucrose fatty acid ester (e.g., sucrose stearate, sucrose oleate, sucrose erucate, etc.) and one or more selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, and sorbitan fatty acid esters, in which the constituent fatty acids have 12 or more carbon atoms.

[0038] In one embodiment, component A2 may be two selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters. In this case, component A2 may be any of the following i) to vi): i) A combination of a glycerin fatty acid ester and a propylene glycol fatty acid ester, where the constituent fatty acid has 12 or more carbon atoms. ii) A combination of a glycerin fatty acid ester and a sorbitan fatty acid ester, where the constituent fatty acid has 12 or more carbon atoms. iii) A combination of a glycerin fatty acid ester and a sucrose fatty acid ester, where the constituent fatty acid has 12 or more carbon atoms. iv) A combination of a propylene glycol fatty acid ester and a sorbitan fatty acid ester. v) A combination of a propylene glycol fatty acid ester and a sucrose fatty acid ester. vi) Among the combinations of sorbitan fatty acid esters and sucrose fatty acid esters, component A2 is the combination described in i) above, that is, glycerin fatty acid esters in which the number of carbon atoms of the constituent fatty acid is 12 or more (e.g., monoglycerin fatty acid esters in which the number of carbon atoms of the constituent fatty acid is 12 or more, such as monoglycerin laurate, monoglycerin stearate, monoglycerin oleate; polyglycerin mono fatty acid esters in which the number of carbon atoms of the constituent fatty acid is 12 or more, such as diglycerin oleate, tetraglycerin oleate, hexaglycerin oleate, decaglycerin oleate; tetraglycerin condensed ricinoleate A combination of polyglycerin condensed fatty acid esters (such as hexaglycerin condensed ricinoleate ester, where the constituent fatty acid has 12 or more carbon atoms) and propylene glycol fatty acid esters (e.g., propylene glycol stearate ester, propylene glycol oleate ester, etc.) is preferred, and a combination of monoglycerin fatty acid esters (e.g., monoglycerin laurate ester, monoglycerin stearate ester, monoglycerin oleate ester, etc.) where the constituent fatty acid has 12 or more carbon atoms and propylene glycol fatty acid esters (e.g., propylene glycol stearate ester, propylene glycol oleate ester, etc.) is particularly preferred.

[0039] The content of component A2 in the composition of the present invention (i.e., at least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, whose constituent fatty acids have 12 or more carbon atoms) is preferably 0.06% by weight or more, more preferably 0.08% by weight or more, and particularly preferably 0.2% by weight or more, relative to the composition of the present invention, from the viewpoint of improving the peelability of the crispy-winged noodle-like food from cooking utensils. Furthermore, the content of component A2 in the composition of the present invention is preferably 5% by weight or less, more preferably 3% by weight or less, and particularly preferably 1% by weight or less, relative to the composition of the present invention, from the viewpoint of improving the peelability of the crispy-winged noodle-like food from cooking utensils in a cost-effective manner.

[0040] The weight ratio of the content of component A1 to the content of component A2 in the composition of the present invention is preferably (A1):(A2) = 1:0.1 to 9, more preferably (A1):(A2) = 1:0.15 to 7, and particularly preferably (A1):(A2) = 1:0.2 to 5, from the viewpoint of improving the peelability of the winged, wrapped noodle food from cooking utensils.

[0041] The content of component A in the composition of the present invention (i.e., the sum of the content of component A1 and the content of component A2) is preferably 0.15% by weight or more, more preferably 0.18% by weight or more, and particularly preferably 0.4% by weight or more, relative to the composition of the present invention, from the viewpoint of improving the peelability of the winged, wrapped noodle food from cooking utensils. Furthermore, the content of component A in the composition of the present invention is preferably 10% by weight or less, more preferably 7% by weight or less, and particularly preferably 5% by weight or less, relative to the composition of the present invention, from the viewpoint of improving the cost-effective peelability of the winged, wrapped noodle food from cooking utensils.

[0042] <Component B> In the present invention, "starch" refers to a food material whose main components are amylose and amylopectin and which has not undergone substantially hydrolysis treatment. The starch referred to here is a substance that has been isolated and purified from the raw material (e.g., plants, etc.), and is a concept distinct from the 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, sweet potato starch, etc. The starch may be unprocessed, but it may also be subjected to processing other than hydrolysis (e.g., physical treatment, chemical treatment, enzymatic treatment, etc.), that is, the composition of the present invention may contain modified starch as component B. In the present invention, "modified starch" refers to starch that has undergone at least one processing treatment selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment. Examples of chemically treated starch include acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphorylated starch, and phosphate crosslinked starch. Examples of physically treated starch (including simple chemical treatments such as hydrolysis such as acid treatment, alkali treatment, and bleaching) include pregelatinized starch, moist heat treated starch, oil-processed starch, acid-treated starch, alkali-treated starch, and bleached starch. Examples of enzymatically treated starch include enzyme-treated starch. The above starches (including modified starch) may be used individually or in combination of two or more.

[0043] In this invention, "grain flour" refers to a food material obtained by grinding grains. Examples of grain flours include, but are not limited to, wheat flour, rice flour, corn flour, barley flour, buckwheat flour, rye flour, potato flour, soybean flour, adzuki bean flour, barnyard millet flour, foxtail millet flour, and proso millet flour. One type of grain flour may be used alone, or two or more types may be used in combination.

[0044] The content of Component B (that is, at least one selected from the group consisting of starch and cereal flour) in the composition of the present invention is preferably 1% by weight or more, more preferably 2% by weight or more, and particularly preferably 4% by weight or more, based on the composition of the present invention, from the viewpoint of better peelability from the cooking utensil of the winged stuffed noodle ribbon food. Also, the content of Component B 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, based on the composition of the present invention, from the viewpoint of better stability of the composition. Needless to say, when the composition of the present invention contains both starch and cereal flour as Component B in one aspect, the content of Component B is the total of the respective contents of starch and cereal flour.

[0045] <Component C> As the type of Component C (that is, water), for example, purified water such as distilled water and ion-exchanged water, tap water, alkaline electrolyzed water, etc. can be mentioned, but it is not limited to these, and those suitable as food manufacturing water may be used.

[0046] The content of Component C (that is, water) in the composition of the present invention is preferably 30% by weight or more, more preferably 40% by weight or more, and particularly preferably 50% by weight or more, based on the composition of the present invention, from the viewpoint of better appearance and texture of the wings of the winged stuffed noodle ribbon food. Also, the content of Component C 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, based on the composition of the present invention, from the viewpoint of better appearance and texture of the wings of the winged stuffed noodle ribbon food.

[0047] <Component D> Component D (i.e., oil) is not particularly limited as long as it is edible (edible oil). Generally, oil that does not have fluidity at normal temperature may be referred to as "fat," but the "oil" in the present invention is a concept that includes fat. Examples of the type of Component D 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, grape seed oil, cottonseed oil; and edible animal oils such as beef tallow, lard, chicken fat, mutton fat, whale oil, milk fat, etc. Further, transesterified oil obtained by transesterifying the above-mentioned oils, hydrogenated oil obtained by hydrogenating the above-mentioned oils, etc. may also be used. Component D may be refined (e.g., salad oil, etc.). These oils may be used alone or in combination of two or more kinds.

[0048] The content of Component D (i.e., oil) in the composition of the present invention is preferably 0.5% by weight or more, more preferably 3% by weight or more, and particularly preferably 5% by weight or more, based on the composition of the present invention, from the viewpoint of making the appearance and texture of the wings of the winged filled noodle belt food better. Also, the content of Component D in the composition of the present invention is preferably 50% by weight or less, more preferably 40% by weight or less, and particularly preferably 30% by weight or less, based on the composition of the present invention, from the viewpoint of making the appearance and texture of the wings of the winged filled noodle belt food better.

[0049] The composition of the present invention may optionally contain components other than components A to D, in addition to components A to D. Components other than components A to D are not particularly limited as long as they do not impair the purpose of the present invention, but may include, for example, components that are commonly found in batter used in filled noodle foods (e.g., dumplings). Specific examples include seasonings, salt, dietary fiber, amino acids, vitamins, minerals, pigments, flavorings, emulsifiers other than component A, emulsifying aids, thickeners (e.g., xanthan gum, carrageenan, guar gum, gellan gum, etc.), preservatives, antioxidants, pH adjusters, leavening agents, enzymes, etc. These components may be used individually or in combination of two or more. Needless to say, the use of these components is optional, and the composition of the present invention may substantially not contain any one or more of these components. Here, "substantially free of a certain component" in the composition of the present invention means either (1) that the certain component is not present at all in the composition of the present invention, or (2) that the certain component is present in the composition of the present invention in an extremely small amount that does not affect the physical properties and flavor of the composition of the present invention.

[0050] In one embodiment, the composition of the present invention may optionally contain protein materials in addition to components A to D. In the present invention, "protein material" refers to a food material containing protein, and examples include food materials containing animal protein such as eggs (e.g., bird eggs, fish eggs, etc.), processed egg products (e.g., whole egg powder, egg yolk powder, egg white powder, etc.), milk (e.g., cow's milk, goat's milk, etc.), processed milk products (e.g., skim milk powder, whey powder, etc.), and meat (e.g., livestock meat, poultry meat, fish and shellfish meat, wild bird and game meat, etc.); and food materials containing plant protein such as soy protein, pea protein, wheat protein, and rice protein.

[0051] In one embodiment, the composition of the present invention contains a protein material in addition to components A to D. From the viewpoint of improving the peelability of the winged noodle dough food from cooking utensils, the protein material content in the composition of the present invention is preferably 0.75% by weight or less, more preferably 0.6% by weight or less, and particularly preferably 0.4% by weight or less, relative to the composition of the present invention. Alternatively, in one embodiment, the composition of the present invention may not contain a protein material. In other words, the composition of the present invention may contain a protein material in an amount of preferably 0.75% by weight or less, more preferably 0.6% by weight or less, and particularly preferably 0.4% by weight or less, relative to the composition of the present invention, or it may not contain a protein material.

[0052] 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 methods known or similar methods. For example, the composition of the present invention can be prepared by mixing raw materials (e.g., lecithin, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, starch, grain flour, water, oil, etc.) and stirring as appropriate. Furthermore, the method for preparing the composition of the present invention may include, in addition to mixing the raw materials, emulsifying the resulting mixture, 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 methods known or similar methods.

[0053] The composition of the present invention is suitable for forming the "wings" of a noodle-filled food product. In the present invention, "composition for forming wings of a noodle-filled food product" refers to a composition for forming wings in a noodle-filled food product. This composition is used by adhering it to the surface of the noodle-filled food product before it is subjected to cooking, and the wings are formed in the cooked noodle-filled food product obtained by cooking the noodle-filled food product to which the composition has been adhering. In other words, the composition for forming wings of a noodle-filled food product is the base for the wings of the noodle-filled food product.

[0054] In this invention, "filled noodle dough food" means a food comprising at least a filling and a noodle dough that encloses (covers) part or all of the filling. In this specification, the "filling" and "noodle dough" of a filled noodle dough food may be referred to as "filling" and "wrapper," respectively. Here, a food "comprising" at least a filling (filling) and a wrapper (noodle dough) is synonymous with a food "having" at least a filling and a wrapper, or a food "containing" a filling and a wrapper, and these expressions can be used interchangeably. In a filled noodle dough food, the number of wrappers covering (enclosing) the filling may be one or two or more. Specific examples of filled noodle dough foods include, but are not limited to, dumplings, wontons, baozi, ravioli, spring rolls, shumai, and xiaolongbao.

[0055] In this invention, the "wings" of a noodle-filled food product refer to a thin, crispy, solid film that forms on the surface of a cooked noodle-filled food product, and are commonly referred to as "flaking" or "crust." Cooked noodle-filled food products with wings formed on them may be referred to in this invention as "noodle-filled food products with wings" (e.g., dumplings with wings).

[0056] In one embodiment, the composition of the present invention can be used as a batter for filled noodle products (e.g., dumplings, etc.).

[0057] The method and manner of application of the composition of the present invention to the surface of a noodle-filled food product before it is subjected to cooking are not particularly limited as long as wings are formed on the cooked noodle-filled food product (i.e., a noodle-filled food product that has been cooked until it is suitable for consumption). However, it is preferable to apply the composition of the present invention to the surface of the noodle-filled food product that will be the grilled surface. Here, the "grilled surface" of the noodle-filled food product refers to the surface that is in contact with or close to a cooking utensil used for cooking (e.g., a frying pan, hot plate, iron plate, pot, etc.) and heated so that it develops a grilled color through cooking (e.g., baking). The composition of the present invention may be applied to the entire surface of the noodle-filled food product that will be the grilled surface, or to a part of the surface that will be the grilled surface. Furthermore, in one embodiment, the composition of the present invention may be applied not only to the surface that will be the grilled surface, but also to, for example, a part of a surface continuous with the surface that will be the grilled surface.

[0058] The noodle-wrapped food product to which the composition of the present invention is attached is not particularly limited as long as it can form wings. More specifically, the shape of the noodle-wrapped food product to which the composition of the present invention is attached is not limited, and it may be any shape, as long as it does not impair the purpose of the present invention. The size of the noodle-wrapped food product is also not particularly limited. The amount of filling, components, and raw materials (e.g., meats, vegetables, seafood, seasonings, etc.) of the noodle-wrapped food product to which the composition of the present invention is attached is not particularly limited, nor is the shape of the wrapper (e.g., round, oval, rectangular, etc.), size, thickness, components, and raw materials (e.g., grain flour, starch, water, salt, etc.) particularly limited. The method of manufacturing the filling and the wrapper is also not particularly limited, and both may be manufactured by methods known to the public or by methods equivalent thereto. Both the filling and the wrapper may be subjected to processing (e.g., processing to deactivate enzymes contained in vegetables, etc. in the filling) or heat treatment, as long as it does not impair the purpose of the present invention. The method of wrapping the filling in the dough is not particularly limited, and the filling may be wrapped in the dough by a method known to the public or a similar method. The noodle dough food to which the composition of the present invention is attached may be commercially available (commercially sold).

[0059] In one embodiment, the noodle-wrapped food to which the composition of the present invention is attached may be substantially uncooked. "Substantially uncooked" means either (1) the noodle-wrapped food has not been heated at all after being prepared by wrapping the filling in a wrapper, or (2) the noodle-wrapped food has been heated after being prepared by wrapping the filling in a wrapper, under conditions that do not cause irreversible changes in the food due to heating. A substantially uncooked noodle-wrapped food may be referred to as "raw noodle-wrapped food" (e.g., raw dumplings) in the present invention.

[0060] In one embodiment, the noodle-filled food product to which the composition of the present invention is attached may be subjected to heat treatment (e.g., steaming, microwave heating, etc.). If the noodle-filled food product to which the composition of the present invention is attached is subjected to 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 purpose of the present invention, and may be set appropriately according to the purpose of the heat treatment, etc.

[0061] The noodle-filled food product to which the composition of the present invention is attached may be subjected to conventional processing treatments as appropriate, as long as the purpose of the present invention is not impaired.

[0062] The amount of the composition of the present invention that adheres to the noodle-filled food product can be set according to the desired size and shape of the wings, etc., and is not particularly limited, but is preferably 1 to 50 parts by weight, more preferably 5 to 40 parts by weight, even more preferably 10 to 35 parts by weight, and particularly preferably 15 to 30 parts by weight per 100 parts by weight of the noodle-filled food product.

[0063] A noodle-filled food product with the composition of the present invention attached to its surface may be subjected to cooking as is (i.e., without being subjected to freezing or other treatments). By cooking a noodle-filled food product with the composition of the present invention attached to its surface, wings may be formed on the noodle-filled food product, and a noodle-filled food product with wings (a cooked noodle-filled food product with wings formed on its surface) can be obtained. Furthermore, a noodle-filled food product that has been subjected to cooking may be in a state suitable for consumption. Accordingly, the present invention also provides a method for producing a noodle-filled food product with wings (e.g., dumplings with wings), which includes attaching the composition of the present invention to the surface of a noodle-filled food product (e.g., dumplings, etc.) and subjecting the noodle-filled food product (i.e., noodle-filled food product with the composition of the present invention attached to its surface) to cooking (preferably, at least by baking).

[0064] A method for cooking a noodle-filled food product with the composition of the present invention adhering to its surface preferably includes subjecting the noodle-filled food product to at least a baking process. A noodle-filled food product with wings obtained by subjecting a noodle-filled food product with the composition of the present invention adhering to its surface to a baking process can be less likely to stick to cooking utensils used for the baking process (e.g., frying pan, hot plate, griddle, pot, etc.). The conditions for baking a noodle-filled food product with the composition of the present invention adhering to its surface (e.g., heating temperature, heating time, etc.) are not particularly limited as long as wings are formed on the cooked noodle-filled food product, and can be appropriately set according to the size and quantity of the noodle-filled food product subjected to the baking process. However, the heating temperature is usually 150 to 300°C (preferably 180 to 250°C), and the heating time is usually 1 to 15 minutes (preferably 3 to 10 minutes).

[0065] In one embodiment, a method for heating a noodle-filled food product on which the composition of the present invention is attached to the surface may further include, in addition to subjecting the noodle-filled food product to baking, subjecting it to a heating method other than baking (e.g., steaming). In this case, the order in which the baking and the heating methods other than baking are performed is not particularly limited. In one embodiment, when a noodle-filled food product on which the composition of the present invention is attached to the surface is subjected to both baking and steaming, the noodle-filled food product may be subjected to baking first, and then to steaming. Alternatively, in this case, the noodle-filled food product may be subjected to both baking and steaming simultaneously (so-called steam-baking).

[0066] In one embodiment, the composition of the present invention may be subjected to a preheating treatment (which may be referred to as a "preheating treatment" in this specification) under conditions that do not cause the composition of the present invention to form wings, prior to the heating of the filled noodle food product (i.e., a heat treatment to make the filled noodle food product suitable for consumption and to cause the composition of the present invention to form wings on the surface of the filled noodle food product). Examples of the heating method for the preheating treatment include steaming. The conditions for the preheating treatment (e.g., heating temperature, heating time, etc.) are not particularly limited as long as the composition of the present invention does not cause wings to form, and may be set appropriately according to the purpose and method of the preheating treatment, but the heating temperature is usually 70 to 120°C (preferably 90 to 100°C), and the heating time is usually 1 to 30 minutes (preferably 5 to 10 minutes).

[0067] As described above, the composition of the present invention may be preheated before cooking the noodle-filled food product, but such preheating is not necessarily required, and in one embodiment, the composition of the present invention may be substantially uncooked. "Substantially uncooked" of the 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 in which no irreversible changes due to heating occur in the composition of the present invention.

[0068] In one embodiment, the composition of the present invention can be attached to frozen noodle-wrapped food products in a frozen state. Therefore, according to the present invention, frozen noodle-wrapped food products (e.g., frozen dumplings, etc.) to which the composition of the present invention is attached in a frozen state are also provided. In the present invention, "frozen noodle-wrapped food products" is a concept that includes not only frozen noodle-wrapped food products (the frozen noodle-wrapped food products themselves) but also frozen foods containing frozen noodle-wrapped food products and frozen food ingredients. Therefore, frozen noodle-wrapped food products to which the composition of the present invention is attached in a frozen state can be said to be frozen foods containing frozen noodle-wrapped food products (the frozen noodle-wrapped food products) and the composition of the present invention attached to said noodle-wrapped food products in a frozen state.

[0069] The method for attaching the composition of the present invention to the noodle-filled food product in a frozen state is not particularly limited. For example, the composition of the present invention can be attached to the noodle-filled food product in a frozen state by subjecting the noodle-filled food product, which has the composition of the present invention attached to its surface, to a freezing process before heating. Specific methods include filling a container (e.g., a tray) with the composition of the present invention, then placing the noodle-filled food product in the container such that a portion of its surface (such as the bottom) is in contact with the composition of the present invention filled in the container, and then subjecting the container and the composition of the present invention together to a freezing process to freeze them. Alternatively, the composition of the present invention can be attached to the noodle-filled food product in a frozen state by subjecting the freezing process to a noodle-filled food product without the composition of the present invention being attached to it, and then fusing the resulting frozen product of the composition of the present invention to the noodle-filled food product (such as a frozen noodle-filled food product).

[0070] The composition of the present invention may undergo the above-described preheating treatment (e.g., steaming) before being attached to the wrapped noodle food in a frozen state. When the composition of the present invention and the wrapped noodle food are placed together in a container and subjected to freezing as described above, they may be subjected to preheating treatment together before the freezing process. In one embodiment, the composition of the present invention may be substantially unheated before being attached to the wrapped noodle food in a frozen state.

[0071] By subjecting a frozen noodle-filled food product to which the composition of the present invention is attached in a frozen state to heat cooking, a noodle-filled food product with crispy edges can be obtained. Furthermore, even if the frozen noodle-filled food product to which the composition of the present invention is attached in a frozen state is subjected to heat cooking without thawing, a noodle-filled food product with crispy edges can be obtained. Accordingly, the present invention also provides a method for producing a noodle-filled food product with crispy edges (e.g., dumplings with crispy edges) which includes subjecting a frozen noodle-filled food product (e.g., frozen dumplings, etc.) to heat cooking (preferably, at least by baking).

[0072] A method for cooking frozen noodle-shaped food products to which the composition of the present invention is attached in a frozen state preferably includes subjecting the frozen noodle-shaped food products to at least a baking process. The noodle-shaped food products with wings obtained by subjecting frozen noodle-shaped food products to which the composition of the present invention is attached in a frozen state to a baking process can be made less likely to stick to cooking utensils used for baking (e.g., frying pans, hot plates, griddles, pots, etc.). The conditions for baking frozen noodle-shaped 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 as long as wings are formed on the cooked noodle-shaped food products, and can be appropriately set according to the size and quantity of the noodle-shaped food products to be baked, but the heating temperature is usually 150 to 300°C (preferably 180 to 250°C), and the heating time is usually 1 to 15 minutes (preferably 3 to 10 minutes).

[0073] A method for heating a frozen noodle-filled food product to which the composition of the present invention is attached in a frozen state may, in one embodiment, further include subjecting the frozen noodle-filled food product to a heating method other than baking (e.g., steaming) in addition to baking. In this case, the order in which the baking and heating methods other than baking are performed is not particularly limited and can be carried out in the same manner as the method for heating a noodle-filled food product to which the composition of the present invention is attached to the surface (described above).

[0074] When a noodle-filled noodle-filled food product with the composition of the present invention attached to its surface is subjected to baking and heating, the resulting noodle-filled noodle-filled food product with crispy edges may have reduced adhesion to cooking utensils used for baking and heating (e.g., frying pans, hot plates, griddles, pots, etc.). Therefore, according to a method for producing noodle-filled noodle-filled food product with crispy edges, which includes attaching the composition of the present invention to the surface of the noodle-filled food product and subjecting the noodle-filled food product to baking and heating, it is possible to obtain noodle-filled noodle-filled food product with crispy edges that has good release properties and reduced adhesion to cooking utensils used for baking and heating. Furthermore, when a frozen noodle-filled noodle-filled food product with the composition of the present invention attached in a frozen state is subjected to baking and heating, the resulting noodle-filled food product with crispy edges may have reduced adhesion to cooking utensils used for baking and heating (e.g., frying pans, hot plates, griddles, pots, etc.). Therefore, according to the method for producing winged noodle products, which includes subjecting a frozen winged noodle product to at least baking and heating, to the composition of the present invention in a frozen state, it is possible to obtain winged noodle products with good peelability, in which sticking to cooking utensils used for baking and heating is suppressed. In the present invention, the method for evaluating the peelability of winged noodle products (e.g., winged dumplings, etc.) (i.e., the extent to which sticking to cooking utensils used for baking and heating is suppressed) is not particularly limited and can be evaluated by methods known in the present invention or by methods similar thereto. For example, as in the examples described later, it can be done by counting the number of winged noodle products that were found to have stuck to the aluminum foil among a plurality of winged noodle products that were baked and heated on aluminum foil, and calculating the proportion.

[0075] A noodle-filled food product with a winged edge obtained by baking a noodle-filled food product with the composition of the present invention attached to its surface can have a good appearance of the wing. Specifically, the wing of the noodle-filled food product with a wing can have a fine texture (mesh structure of the wing). In addition, the occurrence of uneven browning (a state in which parts are browned and parts are not) can be suppressed. Furthermore, the wing of the noodle-filled food product with a wing can spread out sufficiently (can have a sufficient size). Therefore, according to a method for producing a noodle-filled food product with a wing, which includes attaching the composition of the present invention to the surface of the noodle-filled food product and subjecting the noodle-filled food product to at least baking, a noodle-filled food product with a winged edge that has a good appearance of the wing can be obtained. Furthermore, a winged noodle product obtained by subjecting a frozen winged noodle product to which the composition of the present invention is attached in a frozen state to baking and heating can have wings that have a good appearance. Specifically, the wings of the winged noodle product can have a fine texture. Also, uneven browning of the wings of the winged noodle product can be suppressed. Also, the wings of the winged noodle product can spread out sufficiently. Therefore, according to a method for producing a winged noodle product, which includes subjecting a frozen winged noodle product to which the composition of the present invention is attached in a frozen state to baking and heating, a winged noodle product with wings that has a good appearance can be obtained. In the present invention, the appearance (fineness of texture, unevenness of browning, and spread) of pan-fried noodle products with crispy edges (e.g., pan-fried dumplings, etc.) can be evaluated by, for example, a specialist panel visually confirming the degree of fineness and coarseness of the edges, the presence and degree of unevenness in the browning of the edges, and the degree of spread (size) of the edges.

[0076] A noodle-filled food product with a winged edge, obtained by baking a noodle-filled food product with the composition of the present invention attached to its surface, may have a good texture in the winged edge. More specifically, the winged edge of such noodle-filled food product may be less likely to stick to the teeth when chewed. Therefore, a method for producing a noodle-filled food product with a winged edge, which includes attaching the composition of the present invention to the surface of the noodle-filled food product and subjecting the noodle-filled food product to at least a baking process, can yield a noodle-filled food product with a winged edge that has a good texture (the stickiness and tooth adhesion of the wing are suppressed). Furthermore, a noodle-filled food product with a winged edge, obtained by baking a frozen noodle-filled food product with the composition of the present invention attached to it in a frozen state, may have a good texture in the winged edge. In detail, the texture of the crispy edges of the crispy-edged noodle food can be suppressed from becoming sticky and adhering to the teeth when chewed. Therefore, according to the method for producing crispy-edged noodle food, which includes subjecting the frozen crispy-edged noodle food to at least baking and heating, it is possible to obtain crispy-edged noodle food with a good texture (suppression of stickiness and adhesion to teeth). In the present invention, the texture of crispy-edged noodle food (e.g., crispy-edged dumplings, etc.) can be evaluated, for example, by sensory evaluation by a panel of experts.

[0077] A noodle-filled food product with a filling attached to its surface, or a frozen noodle-filled food product with the composition of the present invention attached in a frozen state, can be subjected to heat cooking to obtain a noodle-filled food product with a crispy crust that can be provided to consumers, etc., in a frozen state (i.e., as a frozen noodle-filled food product with a crispy crust) after being subjected to a freezing treatment. When a noodle-filled food product with a crispy crust is subjected to a freezing treatment, the freezing treatment can be carried out by a method known to the present invention or a similar method and is not particularly limited, but the freezing temperature is usually -10°C or lower, preferably -15°C or lower.

[0078] In the present invention, the noodle-filled food products (including chilled noodle-filled food products) and the frozen noodle-filled food products may be provided to consumers in containers (e.g., trays). The containers for containing the noodle-filled food products or the frozen noodle-filled food products are not particularly limited, and any conventional container may be used. For example, containers and trays described in International Publication No. 2014 / 007387, U.S. Patent Application Publication No. 2015 / 0181898, International Publication No. 2016 / 199882, U.S. Patent Application Publication No. 2018 / 0098560, etc., may be used. The containers containing the noodle-filled food products or the frozen noodle-filled food products may be provided to consumers in outer bags. Alternatively, the noodle-filled food products and the frozen noodle-filled food products may be provided to consumers in outer bags without being contained in containers.

[0079] The manner in which the composition of the present invention is provided to consumers, etc. (sold, transferred, 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 wrapped noodle food), or the composition of the present invention may be provided in combination with the wrapped noodle food as a food set, etc. As described above, if the composition of the present invention is attached to the wrapped noodle food when it is subjected to baking and heating, the ability to peel off the cooked wrapped noodle food (winged wrapped noodle food) from the cooking utensils used for baking and heating may be improved. Therefore, the composition of the present invention may be provided to consumers, etc. without being attached to the wrapped noodle food. Accordingly, the present invention also provides a food set (which may be simply referred to as "the food set of the present invention" in this specification) that is a combination of at least the composition of the present invention and the wrapped noodle food.

[0080] The form of the food set of the present invention is not particularly limited, but examples include a form in which the composition of the present invention and the wrapped noodle food are each housed in separate containers or packaging bags and then combined. The food set of the present invention may also include other food ingredients in addition to the composition of the present invention and the wrapped noodle food.

[0081] By applying the composition of the present invention, included in the food set of the present invention, to the surface of the noodle-filled food product included in the food set of the present invention, and then subjecting the noodle-filled food product to heat cooking (e.g., steaming, baking, etc.), a noodle-filled food product with crispy edges (e.g., dumplings with crispy edges) can be produced. Therefore, the food set of the present invention can be suitably used for the production of noodle-filled food products with crispy edges (e.g., dumplings with crispy edges).

[0082] The present invention also provides a method for suppressing the sticking of a noodle-filled food with wings, obtained by subjecting a noodle-filled food with a wing-forming composition containing the following (B) to (D) to at least baking and heating, to cooking utensils used in the heating process (hereinafter sometimes simply referred to as "the suppression method of the present invention"). The suppression method of the present invention is characterized in that the wing-forming composition containing the following (B) to (D) further contains the following (A). Here, the following (A) to (D) are the same as components A to D contained in the composition of the present invention described above, and the preferred embodiments are also the same. (A) (A1) Lecithin, and (A2) At least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters and sucrose fatty acid esters, whose constituent fatty acids have 12 or more carbon atoms (B) At least one selected from the group consisting of starch and grain flour (C) Water (D) Oil

[0083] In the suppression method of the present invention, the feather-forming composition containing components B to D is the same as the composition of the present invention described above, except that it does not contain component A, and the preferred embodiments and manufacturing methods are also the same.

[0084] In the suppression method of the present invention, the noodle-filled food product to which the wing-forming composition containing components B to D is attached may be a frozen noodle-filled food product. Therefore, in one embodiment, the suppression method of the present invention may be a method for suppressing the sticking of a winged noodle-filled food product obtained by subjecting a frozen noodle-filled food product to which the wing-forming composition containing components B to D is attached in a frozen state to at least baking and heating cooking, to cooking utensils used in the heating cooking.

[0085] In the suppression method of the present invention, the baking and heating of a noodle-filled food product to which a wing-forming composition containing components B to D is attached can be carried out in the same manner as the baking and heating of a noodle-filled food product to which the above-described composition of the present invention is attached to the surface. Furthermore, in the suppression method of the present invention, the baking and heating of a frozen noodle-filled food product to which a wing-forming composition containing components B to D is attached in a frozen state can be carried out in the same manner as the baking and heating of a frozen noodle-filled food product to which the above-described composition of the present invention is attached in a frozen state.

[0086] In the suppression method of the present invention, there are no particular limitations on how to further include component A in a feather-forming composition containing components B to D. For example, when preparing a feather-forming composition containing components B to D, component A can be used in addition to components B to D to prepare a feather-forming composition containing components A to D. Therefore, in the suppression method of the present invention, the method of further including component A in a feather-forming composition containing components B to D can be carried out in the same manner as the composition preparation method of the present invention described above.

[0087] The present invention will be described in more detail in the following examples, but the present invention is not limited in any way by these examples. Unless otherwise specified, the raw materials used in the following examples are all commercially available for food use.

[0088] Details of the emulsifiers used in the following test examples 1 to 9 are shown in Tables 1-1 and 1-2 below.

[0089]

[0090]

[0091] <Test Example 1> (Preparation of batters for Examples 1-1 to 1-3) Batters were prepared according to the following procedures (1) to (3) below (hereinafter referred to as "batter for Example 1-1" to "batter for Example 1-3," respectively). (1) Water and starch (J-Oil Mills Co., Ltd. "Gelcol® R-100") were mixed in the proportions shown in Table 2 below (unit: weight%), and the mixture was stirred at 3000 rpm for 2 minutes using a homogenizer (IKA Japan Co., Ltd. "T50 digital ULTRA-TURRAX®") to obtain a mixed solution (Solution A). (2) Oil (Canola oil manufactured by J-Oil Mills Co., Ltd.), soybean-derived lecithin (Lecithin manufactured by J-Oil Mills Co., Ltd.), and Sunsoft No. 8070V were mixed in the proportions shown in Table 2 below, heated to dissolve, and then a thickener (Echo Gum manufactured by MP Gokyo Food & Chemical Co., Ltd.) was added in the proportions shown in Table 2 below, and the mixture was stirred by hand to obtain a mixed liquid (Solution B). (3) Solution A obtained in the above procedure (1) was stirred at 3000 rpm using the homogenizer described above, and Solution B obtained in the above procedure (2) was added little by little, and the mixture was stirred for 6 minutes to emulsify and obtain a batter.

[0092] (Preparation of batter solution for Comparative Example 1-1) The batter solution was prepared in the same procedure as for Examples 1-1 to 1-3 above, except that "Sunsoft No. 8070V" was not used in step (2) (hereinafter referred to as "batter solution for Comparative Example 1-1").

[0093] (Preparation of the batter solution for Comparative Example 1-2) The batter solution was prepared in the same manner as in Examples 1-1 to 1-3 above, except that lecithin was not used in step (2) (hereinafter referred to as "the batter solution for Comparative Example 1-2").

[0094]

[0095] (Preparation of Frozen Dumplings in Example 1-1) Raw dumplings (i.e., substantially uncooked dumplings) were prepared according to a standard method, with each dumpling weighing 17g (weight of the filling: 12g, weight of the wrapper: 5g). Next, 4.5g of the batter from Example 1-1 was filled into a tray, and the raw dumplings were placed on the tray so that their bottom surfaces were in contact with the batter. The tray was placed in a steam convection oven (steam mode) set to 95°C and steamed for 9 minutes. After cooling for 9 minutes, the dumplings were rapidly frozen at -30°C to obtain frozen dumplings (hereinafter referred to as "Frozen Dumplings of Example 1-1"). These frozen dumplings consist of a frozen dumpling (17g) with the batter (4.5g) adhering to its bottom surface.

[0096] (Preparation of frozen dumplings in Examples 1-2, 1-3 and Comparative Examples 1-1, 1-2) Frozen dumplings were obtained in the same manner as in Example 1-1, except that the batter liquid of Examples 1-2, 1-3 or Comparative Examples 1-1, 1-2 was used instead of the batter liquid of Example 1-1 (hereinafter referred to as "frozen dumplings of Example 1-2", "frozen dumplings of Example 1-3", "frozen dumplings of Comparative Example 1-1", and "frozen dumplings of Comparative Example 1-2", respectively).

[0097] (Sensory Evaluation) The frozen dumplings of Examples 1-1 to 1-3 and Comparative Examples 1-1 and 1-2 were each subjected to cooking, and the peelability of the resulting pan-fried dumplings (cooked dumplings with formed crispy edges) was evaluated. Sensory evaluation was also conducted on the appearance (fineness of texture, unevenness of browning, and spread) and texture of the crispy edges of the dumplings.

[0098] The frozen dumplings in Examples 1-1 to 1-3 and Comparative Examples 1-1 and 1-2 were cooked according to the following procedures i) to iv). i) The hot plate was preheated to a set temperature of 230°C, and the surface temperature was confirmed to be 200°C using a radiation thermometer (IR-302, manufactured by Custom Co., Ltd.). ii) Aluminum foil (manufactured by UACJ Foil Co., Ltd., foil thickness: 12 μm) was cut into a rectangular shape and placed on the preheated hot plate with the glossy side facing up. iii) Four frozen dumplings were placed on the aluminum foil on the hot plate. iv) The hot plate was covered and heated at the set temperature of 230°C for 5 minutes, then the lid was removed and heating continued for a few more minutes until browned.

[0099] The peelability of the pan-fried dumplings was evaluated by taking four pan-fried dumplings off the hot plate by holding their edges (the seams where the wrappers meet at the ends of the dumplings) and counting the number of dumplings that stuck to the aluminum foil.

[0100] [Evaluation Criteria for Peelability of Winged Dumplings] ○: The number of winged dumplings that stuck to the aluminum foil was 1 or less out of 4 (≤25%) △: The number of winged dumplings that stuck to the aluminum foil was 2 out of 4 (=50%) ×: The number of winged dumplings that stuck to the aluminum foil was 3 or more out of 4 (≥75%)

[0101] The sensory evaluation of the fineness of the crispy edges of the crispy edges of the dumplings was conducted by a trained panel of experts who visually inspected the condition of the crispy edges (the mesh structure of the edges) and evaluated them according to the following evaluation criteria.

[0102] [Evaluation criteria for the fineness of the crispy edges of pan-fried dumplings] ◎: The crispy edges are very fine. ○: The crispy edges are fine. △: The crispy edges are somewhat coarse. ×: The crispy edges are coarse and have many gaps.

[0103] The sensory evaluation of the uneven browning of the crispy edges of pan-fried dumplings (a condition where some parts are browned and others are not) was conducted by a trained expert panel that visually inspected the browning of the edges and evaluated them according to the following evaluation criteria.

[0104] [Evaluation criteria for uneven browning of the crispy edges of pan-fried dumplings] ○: No or almost no uneven browning. △: Some uneven browning. ×: Significant uneven browning.

[0105] The sensory evaluation of the spread of the crispy edges of the pan-fried dumplings was conducted by a trained panel of experts who visually inspected the state of the crispy edges (size of the edges) (viewing the pan-fried dumplings from above) and evaluated them according to the evaluation criteria below.

[0106] [Evaluation Criteria for the Spread of the Crispy Wings on Pan-Fried Dumplings] ○: The wings spread sufficiently outwards from the bottom of the dumpling. △: The wings spread outwards beyond the bottom of the dumpling. ×: The wings remain at the bottom of the dumpling and hardly spread out at all.

[0107] The sensory evaluation of the texture of the crispy edges of pan-fried dumplings was conducted by a trained expert panel that chewed the crispy edges of the dumplings and evaluated them according to the following evaluation criteria.

[0108] [Evaluation Criteria for the Texture of the Crisps on Pan-Fried Dumplings] ○: When chewing the crispy edges, there is no or almost no feeling of the edges sticking to the teeth (stickiness). △: When chewing the crispy edges, there is a slight feeling of the edges sticking to the teeth (stickiness). ×: When chewing the crispy edges, there is a strong feeling of the edges sticking to the teeth (stickiness).

[0109] In the sensory evaluation of the appearance (fineness of texture, uneven browning, and spread) and texture of the crispy edges of pan-fried dumplings, the expert panel consisted of two panelists with more than five years of experience in the research and development of filled noodle products.

[0110] The results are shown in Table 3 below.

[0111]

[0112] As shown in Table 3, the pan-fried dumplings obtained by baking the frozen dumplings of Examples 1-1 to 1-3 exhibited good release properties and suppressed sticking to aluminum foil. Furthermore, these pan-fried dumplings had a good appearance and texture. On the other hand, the pan-fried dumplings obtained by baking the frozen dumplings of Comparative Examples 1-1 and 1-2 exhibited poor release properties.

[0113] <Test Example 2> (Preparation of batter solution for Example 2-1) The batter solution was prepared according to the following procedure (1) to (3) below (hereinafter referred to as "batter solution for Example 2-1"). (1) Water and starch (J-Oil Mills Co., Ltd. "Gelcol® R-100") were mixed in the proportions shown in Table 4 below (unit: weight%), and the mixture was stirred at 3000 rpm for 2 minutes using a homogenizer (IKA Japan Co., Ltd. "T50 digital ULTRA-TURRAX®") to obtain a mixed solution (Solution A). (2) Oil (Canola oil manufactured by J-Oil Mills Co., Ltd.), soybean-derived lecithin (Lecithin manufactured by J-Oil Mills Co., Ltd.), and Poem DO-100V were mixed in the proportions shown in Table 4 below, heated to dissolve, and then a thickener (Echo Gum manufactured by MP Gokyo Food & Chemical Co., Ltd.) was added in the proportions shown in Table 4 below, and the mixture was stirred by hand to obtain a mixed liquid (Solution B). (3) Solution A obtained in the above procedure (1) was stirred at 3000 rpm using the homogenizer described above, and Solution B obtained in the above procedure (2) was added little by little, and the mixture was stirred for 6 minutes to emulsify and obtain a batter.

[0114] (Preparation of batter solution in Example 2-2) The batter solution was prepared in the same manner as in Example 2-1 above, except that "SY Glister MO-3S" was used instead of "Poem DO-100V" in step (2). (Hereafter referred to as "batter solution of Example 2-2").

[0115] (Preparation of batter solution in Example 2-3) The batter solution was prepared in the same manner as in Example 2-1 above, except that "SY Glister CR-310" was used instead of "Poem DO-100V" in step (2). (Hereafter referred to as "batter solution of Example 2-3").

[0116] (Preparation of batter solution for Example 2-4) The batter solution was prepared in the same manner as in Example 2-1 above, except that "SY Glister MO-5S" was used instead of "Poem DO-100V" in step (2) (hereinafter referred to as "batter solution for Example 2-4").

[0117] (Preparation of batter solution in Example 2-5) The batter solution was prepared in the same manner as in Example 2-1 above, except that "SY Glister CR-500" was used instead of "Poem DO-100V" in step (2). (Hereafter referred to as "batter solution of Example 2-5").

[0118] (Preparation of batter solution for Example 2-6) The batter solution was prepared in the same manner as in Example 2-1 above, except that "SY Glister MO-7S" was used instead of "Poem DO-100V" in step (2) (hereinafter referred to as "batter solution for Example 2-6").

[0119]

[0120] (Preparation of Frozen Dumplings in Examples 2-1 to 2-6) Frozen dumplings were obtained in the same manner as in Example 1-1, except that the batter liquids of Examples 2-1 to 2-6 were used instead of the batter liquid of Example 1-1 in Test Example 1 (hereinafter referred to as "Frozen Dumplings of Example 2-1" to "Frozen Dumplings of Example 2-6," respectively).

[0121] (Sensory Evaluation) The frozen dumplings of Examples 2-1 to 2-6 were each subjected to the same heating method as in Test Example 1, and the peelability of the resulting pan-fried dumplings (cooked dumplings with formed crispy edges) was evaluated in the same manner as in Test Example 1. In addition, the appearance (fineness of texture, unevenness of browning, spread) and texture of the crispy edges of the pan-fried dumplings were evaluated in the same manner as in Test Example 1. The results are shown in Table 5 below.

[0122]

[0123] As shown in Table 5, the pan-fried dumplings obtained by baking the frozen dumplings of Examples 2-1 to 2-6 exhibited good release properties and suppressed sticking to aluminum foil. Furthermore, these pan-fried dumplings had a good appearance and texture in the crispy edges.

[0124] <Test Example 3> (Preparation of batter solution for Comparative Example 3-1) A batter solution was prepared by following the procedures (1) to (3) below (hereinafter referred to as "batter solution for Comparative Example 3-1"). (1) Water and starch (J-Oil Mills Co., Ltd. "Gelcol® R-100") were mixed in the proportions shown in Table 6 below (unit: weight%), and the mixture was stirred at 3000 rpm for 2 minutes using a homogenizer (IKA Japan Co., Ltd. "T50 digital ULTRA-TURRAX®") to obtain a mixed solution (Solution A). (2) Oil (Canola oil manufactured by J-Oil Mills Co., Ltd.), soybean-derived lecithin (Lecithin manufactured by J-Oil Mills Co., Ltd.), and Poem M-100 were mixed in the proportions shown in Table 6 below, heated to dissolve, and then a thickener (Echo Gum manufactured by MP Gokyo Food & Chemical Co., Ltd.) was added in the proportions shown in Table 6 below, and the mixture was stirred by hand to obtain a mixed liquid (Solution B). (3) Solution A obtained in the above procedure (1) was stirred at 3000 rpm using the homogenizer described above, and Solution B obtained in the above procedure (2) was added little by little, and the mixture was stirred for 6 minutes to emulsify and obtain a batter.

[0125] (Preparation of the batter solution for Comparative Example 3-2) The batter solution was prepared in the same manner as in Comparative Example 3-1, except that "Poem M-200" was used instead of "Poem M-100" in step (2) (hereinafter referred to as "the batter solution for Comparative Example 3-2").

[0126] (Preparation of batter solution in Example 3-1) The batter solution was prepared in the same procedure as in Comparative Example 3-1 above, except that "Poem M-300" was used instead of "Poem M-100" in step (2) (hereinafter referred to as "batter solution of Example 3-1").

[0127] (Preparation of batter solution in Example 3-2) The batter solution was prepared in the same procedure as in Comparative Example 3-1 above, except that "Sunsoft No. 8000V" was used instead of "Poem M-100" in step (2) (hereinafter referred to as "batter solution of Example 3-2").

[0128]

[0129] (Preparation of frozen dumplings in Examples 3-1, 3-2 and Comparative Examples 3-1, 3-2) Frozen dumplings were obtained in the same manner as in Example 1-1, except that the batter liquid of Examples 3-1, 3-2 or Comparative Examples 3-1, 3-2 was used instead of the batter liquid of Example 1-1 in Test Example 1 (hereinafter referred to as "frozen dumplings of Example 3-1", "frozen dumplings of Example 3-2", "frozen dumplings of Comparative Example 3-1", and "frozen dumplings of Comparative Example 3-2", respectively).

[0130] (Sensory Evaluation) The frozen dumplings of Examples 3-1, 3-2 and Comparative Examples 3-1, 3-2 were subjected to the same heating method as in Test Example 1, and the peelability of the resulting pan-fried dumplings (cooked dumplings with formed crispy edges) was evaluated in the same manner as in Test Example 1. In addition, the appearance (fineness of texture, unevenness of browning, and spread) and texture of the crispy edges of the pan-fried dumplings were evaluated in the same manner as in Test Example 1. The results are shown in Table 7 below.

[0131]

[0132] As shown in Table 7, the pan-fried dumplings obtained by baking the frozen dumplings of Examples 3-1 and 3-2 exhibited good release properties and suppressed sticking to aluminum foil. Furthermore, these pan-fried dumplings had a good appearance and texture. On the other hand, the pan-fried dumplings obtained by baking the frozen dumplings of Comparative Examples 3-1 and 3-2 exhibited poor release properties.

[0133] <Test Example 4> (Preparation of batters for Examples 4-1 and 4-2) Batters were prepared according to the following procedures (1) to (3) below (hereinafter referred to as "batter for Example 4-1" and "batter for Example 4-2," respectively). (1) Water and starch (J-Oil Mills Co., Ltd. "Gelcol® R-100") were mixed in the proportions shown in Table 8 below (unit: weight%), and the mixture was stirred at 3000 rpm for 2 minutes using a homogenizer (IKA Japan Co., Ltd. "T50 digital ULTRA-TURRAX®") to obtain a mixed solution (Solution A). (2) Oil (Canola oil manufactured by J-Oil Mills Co., Ltd.), soybean-derived lecithin (Lecithin manufactured by J-Oil Mills Co., Ltd.), and Sunsoft No. 8070V were mixed in the proportions shown in Table 8 below, heated to dissolve, and then a thickener (Echo Gum manufactured by MP Gokyo Food & Chemical Co., Ltd.) was added in the proportions shown in Table 8 below, and the mixture was stirred by hand to obtain a mixed liquid (Solution B). (3) Solution A obtained in the above procedure (1) was stirred at 3000 rpm using the homogenizer described above, and Solution B obtained in the above procedure (2) was added little by little, and the mixture was stirred for 6 minutes to emulsify and obtain a batter.

[0134]

[0135] (Preparation of frozen dumplings in Examples 4-1 and 4-2) Frozen dumplings were obtained in the same manner as in Example 1-1, except that the batter liquid of Example 4-1 or 4-2 was used instead of the batter liquid of Example 1-1 in Test Example 1 (hereinafter referred to as "frozen dumplings of Example 4-1" and "frozen dumplings of Example 4-2," respectively).

[0136] (Sensory Evaluation) The frozen dumplings of Examples 4-1 and 4-2 were subjected to the same heating method as in Test Example 1, and the peelability of the resulting pan-fried dumplings (cooked dumplings with formed crispy edges) was evaluated in the same manner as in Test Example 1. In addition, the appearance (fineness of texture, unevenness of browning, and spread) and texture of the crispy edges of the pan-fried dumplings were evaluated in the same manner as in Test Example 1. The results are shown in Table 9 below.

[0137]

[0138] As shown in Table 9, the pan-fried dumplings obtained by baking the frozen dumplings of Examples 4-1 and 4-2 exhibited good release properties and suppressed sticking to aluminum foil. Furthermore, these pan-fried dumplings had a good appearance and texture to the crispy edges.

[0139] <Test Example 5> (Preparation of batters for Examples 5-1 to 5-5) Batters were prepared according to the following procedures (1) to (3) below (hereinafter referred to as "batter for Example 5-1" to "batter for Example 5-5", respectively). (1) Water and starch (J-Oil Mills Co., Ltd. "Gelcol® R-100") were mixed in the proportions shown in Table 10 below (unit: weight%), and the mixture was stirred at 3000 rpm for 2 minutes using a homogenizer (IKA Japan Co., Ltd. "T50 digital ULTRA-TURRAX®") to obtain a mixed solution (Solution A). (2) Oil (Canola oil manufactured by J-Oil Mills Co., Ltd.), soybean-derived lecithin (Lecithin manufactured by J-Oil Mills Co., Ltd.), and Sunsoft No. 8070V were mixed in the proportions shown in Table 10 below, heated to dissolve, and then a thickener (Echo Gum manufactured by MP Gokyo Food & Chemical Co., Ltd.) was added in the proportions shown in Table 10 below, and the mixture was stirred by hand to obtain a mixed liquid (Solution B). (3) Solution A obtained in the above procedure (1) was stirred at 3000 rpm using the homogenizer described above, and Solution B obtained in the above procedure (2) was added little by little, and the mixture was stirred for 6 minutes to emulsify and obtain a batter.

[0140]

[0141] (Preparation of frozen dumplings in Examples 5-1 to 5-5) Frozen dumplings were obtained in the same manner as in Example 1-1, except that the batter liquid of Examples 5-1 to 5-5 was used instead of the batter liquid of Example 1-1 in Test Example 1 (hereinafter referred to as "frozen dumplings of Example 5-1" to "frozen dumplings of Example 5-5", respectively).

[0142] (Sensory Evaluation) The frozen dumplings of Examples 5-1 to 5-5 were subjected to the same heating method as in Test Example 1, and the peelability of the resulting pan-fried dumplings (cooked dumplings with formed crispy edges) was evaluated in the same manner as in Test Example 1. In addition, the appearance (fineness of texture, unevenness of browning, spread) and texture of the crispy edges of the pan-fried dumplings were evaluated in the same manner as in Test Example 1. The results are shown in Table 11 below.

[0143]

[0144] As shown in Table 11, the pan-fried dumplings obtained by baking the frozen dumplings of Examples 5-1 to 5-5 had good release properties and did not stick to the aluminum foil. Furthermore, the pan-fried dumplings obtained by baking the frozen dumplings of Examples 5-2 to 5-5 had a good appearance and texture of the crispy edges.

[0145] <Test Example 6> (Preparation of batter solution for Example 6-1) The batter solution was prepared according to the following procedure (1) to (3) below (hereinafter referred to as "batter solution for Example 6-1"). (1) Water and starch (J-Oil Mills Co., Ltd. "Gelcol® R-100") were mixed in the proportions shown in Table 12 below (unit: weight%), and the mixture was stirred at 3000 rpm for 2 minutes using a homogenizer (IKA Japan Co., Ltd. "T50 digital ULTRA-TURRAX®") to obtain a mixed solution (Solution A). (2) Oil (Canola oil manufactured by J-Oil Mills Co., Ltd.), soybean-derived lecithin (Lecithin manufactured by J-Oil Mills Co., Ltd.), and Rikemar PO-100V were mixed in the proportions shown in Table 12 below, heated to dissolve, and then a thickener (Echo Gum manufactured by MP Gokyo Food & Chemical Co., Ltd.) was added in the proportions shown in Table 12 below, and the mixture was stirred by hand to obtain a mixed liquid (Solution B). (3) Solution A obtained in the above procedure (1) was stirred at 3000 rpm using the homogenizer described above, and Solution B obtained in the above procedure (2) was added little by little, and the mixture was stirred for 6 minutes to emulsify and obtain a batter.

[0146] (Preparation of the batter solution for Comparative Example 6-1) The batter solution was prepared in the same manner as in Example 6-1 above, except that "Sunsoft No. 8070V" was used instead of lecithin in step (2) (hereinafter referred to as "the batter solution for Comparative Example 6-1").

[0147] (Preparation of batter solution in Example 6-2) The batter solution was prepared in the same manner as in Example 6-1 above, except that "Rikemar PS-100" was used instead of "Rikemar PO-100V" in step (2) (hereinafter referred to as "batter solution of Example 6-2").

[0148] (Preparation of batter solution in Example 6-3) The batter solution was prepared in the same manner as in Example 6-1 above, except that "Poem O-80V" was used instead of "Rikemar PO-100V" in step (2) (hereinafter referred to as "batter solution of Example 6-3").

[0149] (Preparation of batter solution in Example 6-4) The batter solution was prepared in the same manner as in Example 6-1 above, except that "Poem S-60V" was used instead of "Rikemar PO-100V" in step (2). (Hereafter referred to as "batter solution of Example 6-4").

[0150] (Preparation of batter solution in Example 6-5) The batter solution was prepared in the same manner as in Example 6-1 above, except that "Ryōtō Sugar Ester O-170" was used instead of "Rikemar PO-100V" in step (2) (hereinafter referred to as "batter solution of Example 6-5").

[0151] (Preparation of batter solution in Example 6-6) The batter solution was prepared in the same manner as in Example 6-1 above, except that "Ryōtō Sugar Ester O-1570" was used instead of "Rikemar PO-100V" in step (2) (hereinafter referred to as "batter solution of Example 6-6").

[0152] (Preparation of batter solution for Example 6-7) The batter solution was prepared in the same manner as in Example 6-1 above, except that "Ryōtō Sugar Ester S-170" was used instead of "Rikemar PO-100V" in step (2) (hereinafter referred to as "batter solution for Example 6-7").

[0153] (Preparation of batter solution for Example 6-8) The batter solution was prepared in the same manner as in Example 6-1 above, except that "Ryōtō Sugar Ester ER-290" was used instead of "Rikemar PO-100V" in step (2) (hereinafter referred to as "batter solution for Example 6-8").

[0154]

[0155] (Preparation of frozen dumplings in Examples 6-1 to 6-8 and Comparative Example 6-1) Frozen dumplings were obtained in the same manner as in Example 1-1, except that the batter liquid of Examples 6-1 to 6-8 or Comparative Example 6-1 was used instead of the batter liquid of Example 1-1 in Test Example 1 (hereinafter referred to as "frozen dumplings of Example 6-1" to "frozen dumplings of Example 6-8" and "frozen dumplings of Comparative Example 6-1," respectively).

[0156] (Sensory Evaluation) The frozen dumplings of Examples 6-1 to 6-8 and Comparative Example 6-1 were subjected to the same heating method as in Test Example 1, and the peelability of the resulting pan-fried dumplings (cooked dumplings with formed crispy edges) was evaluated in the same manner as in Test Example 1. In addition, the appearance (fineness of texture, unevenness of browning, spread) and texture of the crispy edges of the pan-fried dumplings were evaluated in the same manner as in Test Example 1. The results are shown in Table 13 below.

[0157]

[0158] As shown in Table 13, the pan-fried dumplings obtained by baking the frozen dumplings of Examples 6-1 to 6-8 exhibited good release properties and suppressed sticking to aluminum foil. Furthermore, these pan-fried dumplings had a good appearance and texture. On the other hand, the pan-fried dumplings obtained by baking the frozen dumplings of Comparative Example 6-1 exhibited poor release properties.

[0159] <Test Example 7> (Preparation of batter solution for Example 7-1) The batter solution was prepared by following the procedures (1) to (3) below (hereinafter referred to as "batter solution for Example 7-1"). (1) Water and starch (J-Oil Mills Co., Ltd. "Gelcol® R-100") were mixed in the proportions shown in Table 14 below (unit: weight%), and the mixture was stirred at 3000 rpm for 2 minutes using a homogenizer (IKA Japan Co., Ltd. "T50 digital ULTRA-TURRAX®") to obtain a mixed solution (Solution A). (2) Oil (Canola oil manufactured by J-Oil Mills Co., Ltd.), soybean-derived lecithin (Lecithin manufactured by J-Oil Mills Co., Ltd.), Sunsoft No. 8070V and Rikemar PO-100V were mixed in the proportions shown in Table 14 below, heated to dissolve, and then a thickener (Echo Gum manufactured by MP Gokyo Food & Chemical Co., Ltd.) was added in the proportions shown in Table 14 below, and the mixture was stirred by hand to obtain a mixed liquid (Solution B). (3) Solution A obtained in the above procedure (1) was stirred at 3000 rpm using the homogenizer described above, and Solution B obtained in the above procedure (2) was added little by little, and the mixture was stirred for 6 minutes to emulsify and obtain a batter.

[0160]

[0161] (Preparation of frozen dumplings in Example 7-1) Frozen dumplings were obtained in the same manner as in Example 1-1, except that the batter liquid of Example 7-1 was used instead of the batter liquid of Example 1-1 in Test Example 1 (hereinafter referred to as "frozen dumplings of Example 7-1").

[0162] (Sensory Evaluation) The frozen dumplings of Example 7-1 were subjected to cooking, and the peelability of the resulting pan-fried dumplings (cooked dumplings with formed crispy edges) was evaluated in the same manner as in Test Example 1. In addition, the appearance (fineness of texture, unevenness of browning, and spread) and texture of the crispy edges of the pan-fried dumplings were evaluated in the same manner as in Test Example 1. The results are shown in Table 15 below.

[0163]

[0164] As shown in Table 15, the pan-fried dumplings obtained by baking the frozen dumplings of Example 7-1 exhibited good release properties and suppressed sticking to aluminum foil. Furthermore, the pan-fried dumplings had a good appearance and texture.

[0165] <Test Example 8> (Preparation of Frozen Dumplings of Example 8-1) Following a standard method, raw dumplings (i.e., substantially uncooked dumplings) weighing 17g each (weight of the filling: 12g, weight of the wrapper: 5g) were prepared, and then the raw dumplings were steamed for 9 minutes. Steaming was performed using a steam convection oven (steam mode) set to 95°C. Next, 4.5g of the batter from Example 1-1 of Test Example 1 was filled into a tray and rapidly frozen at -18°C. Then, the steamed dumplings were placed on the tray so that their bottom surfaces were in contact with the frozen batter in the tray, and these were rapidly frozen together at -18°C to obtain frozen dumplings (hereinafter referred to as "Frozen Dumplings of Example 8-1"). Furthermore, the frozen dumplings in question consist of a frozen dumpling (17g) with batter (4.5g) attached to the bottom in a frozen state.

[0166] (Sensory Evaluation) The frozen dumplings of Example 8-1 were subjected to the same heating method as in Test Example 1, and the peelability of the resulting pan-fried dumplings (cooked dumplings with formed crispy edges) was evaluated in the same manner as in Test Example 1. In addition, the appearance (fineness of texture, unevenness of browning, spread) and texture of the crispy edges of the pan-fried dumplings were evaluated in the same manner as in Test Example 1. The results are shown in Table 16 below.

[0167]

[0168] As shown in Table 16, the pan-fried dumplings obtained by baking the frozen dumplings of Example 8-1 exhibited good release properties and suppressed sticking to aluminum foil. Furthermore, the pan-fried dumplings had a good appearance and texture.

[0169] <Test Example 9> (Preparation of batters for Example 9-1 and Comparative Example 9-1) The batters were prepared according to the following procedures (1) to (3) below (hereinafter referred to as "batter for Example 9-1" and "batter for Comparative Example 9-1," respectively). (1) Water, starch (J-Oil Mills Co., Ltd. "Gelcol® R-100"), and egg white powder were mixed in the proportions shown in Table 17 below (unit: weight%), and the mixture was stirred at 3000 rpm for 2 minutes using a homogenizer (IKA Japan Co., Ltd. "T50 digital ULTRA-TURRAX®") to obtain a mixed solution (Solution A). (2) Oil (Canola oil manufactured by J-Oil Mills Co., Ltd.), soybean-derived lecithin (Lecithin manufactured by J-Oil Mills Co., Ltd.), and Sunsoft No. 8070V were mixed in the proportions shown in Table 17 below, heated to dissolve, and then a thickener (Echo Gum manufactured by MP Gokyo Food & Chemical Co., Ltd.) was added in the proportions shown in Table 17 below, and the mixture was stirred by hand to obtain a mixed liquid (Solution B). (3) Solution A obtained in the above procedure (1) was stirred at 3000 rpm using the homogenizer described above, and Solution B obtained in the above procedure (2) was added little by little, and the mixture was stirred for 6 minutes to emulsify and obtain a batter.

[0170] (Preparation of batters for Example 9-2 and Comparative Example 9-2) Except for using soy protein (New Fuji Pro SEH, manufactured by Fuji Oil Co., Ltd.) instead of egg white powder in step (1), the batters were prepared in the same manner as in Example 9-1 and Comparative Example 9-1 (hereinafter referred to as "batter for Example 9-2" and "batter for Comparative Example 9-2," respectively).

[0171]

[0172] (Preparation of frozen dumplings in Examples 9-1, 9-2 and Comparative Examples 9-1, 9-2) Frozen dumplings were obtained in the same manner as in Example 1-1, except that the batter liquid of Examples 9-1, 9-2 or Comparative Examples 9-1, 9-2 was used instead of the batter liquid of Example 1-1 in Test Example 1 (hereinafter referred to as "frozen dumplings of Example 9-1", "frozen dumplings of Example 9-2", "frozen dumplings of Comparative Example 9-1", and "frozen dumplings of Comparative Example 9-2", respectively).

[0173] (Sensory Evaluation) The frozen dumplings of Examples 9-1, 9-2 and Comparative Examples 9-1, 9-2 were subjected to the same heating method as in Test Example 1, and the peelability of the resulting pan-fried dumplings (cooked dumplings with formed crispy edges) was evaluated in the same manner as in Test Example 1. In addition, the appearance (fineness of texture, unevenness of browning, spread) and texture of the crispy edges of the pan-fried dumplings were evaluated in the same manner as in Test Example 1. The results are shown in Table 18 below.

[0174]

[0175] As shown in Table 18, the pan-fried dumplings obtained by baking the frozen dumplings of Examples 9-1 and 9-2 exhibited good release properties and suppressed sticking to aluminum foil. Furthermore, the pan-fried dumplings obtained by baking the frozen dumplings of Example 9-2 had a good appearance and texture of crispy edges. On the other hand, the pan-fried dumplings obtained by baking the frozen dumplings of Comparative Examples 9-1 and 9-2 exhibited poor release properties.

[0176] The results from Test Examples 1 to 9 suggest that noodle-filled food products with wings, obtained by baking and heating noodle-filled food products with a wing-forming composition containing components A to D attached to the surface, or frozen noodle-filled food products with the composition attached in a frozen state, exhibit suppressed adhesion to cooking utensils used for baking and heating, and good peelability.

[0177] According to the present invention, a composition for forming wings on a noodle-filled food product is provided. When a noodle-filled food product with this composition attached to its surface is subjected to baking and heating, the resulting noodle-filled food product with wings can be made less likely to stick to the cooking utensils used for baking and heating. Furthermore, the resulting noodle-filled food product with wings, obtained by baking and heating, when the composition attached to its surface is subjected to baking and heating, can have wings that have a good appearance. In addition, the resulting noodle-filled food product with wings, obtained by baking and heating, when the composition attached to its surface is subjected to baking and heating, can have wings that have a good texture. The present invention also provides a method for producing a noodle-filled food product with wings, and according to this method, a noodle-filled food product with wings that does not stick to the cooking utensils used for baking and heating can be obtained. Furthermore, according to this method, a noodle-filled food product with wings that has wings that have a good appearance can be obtained. Furthermore, according to this manufacturing method, a noodle-filled food product with crispy edges that have a good texture can be obtained. In addition, according to the present invention, a frozen noodle-filled food product and a method for manufacturing the same are also provided, and the noodle-filled food product with crispy edges obtained by subjecting the frozen noodle-filled food product to baking and heating can be made less likely to stick to the cooking utensils used for baking and heating. Furthermore, the noodle-filled food product with crispy edges obtained by subjecting the frozen noodle-filled food product to baking and heating can have a good appearance of the edges. In addition, the noodle-filled food product with crispy edges obtained by subjecting the frozen noodle-filled food product to baking and heating can have a good texture of the edges.

[0178] This application is based on Japanese Patent Application No. 2024-164340 (filing date: September 20, 2024), the contents of which are fully incorporated herein.

Claims

1. A composition for forming the edges of a noodle dough food containing the following (A) to (D): (A) (A1) Lecithin, and (A2) At least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, the constituent fatty acids having 12 or more carbon atoms; (B) At least one selected from the group consisting of starch and grain flour; (C) Water; (D) Oil 2. The composition according to claim 1, wherein the weight ratio of the content of (A1) to the content of (A2) is (A1):(A2) = 1:0.1 to 9.

3. The composition according to claim 1, wherein the constituent fatty acids of the glycerol fatty acid ester are unsaturated fatty acids.

4. The composition according to claim 1, wherein the content of (D) is 0.5 to 50% by weight relative to the composition.

5. The composition according to claim 1, wherein the filling-filled noodle food is a dumpling.

6. A method for producing a noodle-wrapped noodle-wrapped food with crispy edges, comprising applying a composition containing the following (A) to (D) to the surface of the noodle-wrapped food and subjecting the noodle-wrapped food to at least baking and heat cooking. (A) (A1) Lecithin, and (A2) At least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, the constituent fatty acids having 12 or more carbon atoms (B) At least one selected from the group consisting of starch and grain flour (C) Water (D) Oil 7. The manufacturing method according to claim 6, wherein the weight ratio of the content of (A1) to the content of (A2) in the composition is (A1):(A2) = 1:0.1 to 9.

8. The manufacturing method according to claim 6, wherein the constituent fatty acids of the glycerol fatty acid ester are unsaturated fatty acids.

9. The manufacturing method according to claim 6, wherein the content of (D) in the composition is 0.5 to 50% by weight.

10. The manufacturing method according to claim 6, wherein the noodle-filled food product is a dumpling.

11. A frozen noodle-filled food product having a wing-forming composition containing the following (A) to (D) attached in a frozen state: (A) (A1) Lecithin, and (A2) At least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, whose constituent fatty acids have 12 or more carbon atoms (B) At least one selected from the group consisting of starch and grain flour (C) Water (D) Oil 12. A method for producing frozen noodle-filled food products, comprising applying a composition containing the following (A) to (D) to the surface of the noodle-filled food product and subjecting the noodle-filled food product to a freezing process. (A) (A1) Lecithin, and (A2) At least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, the constituent fatty acids having 12 or more carbon atoms. (B) At least one selected from the group consisting of starch and grain flour. (C) Water. (D) Oil.

13. A food set for manufacturing winged bun-shaped bun-shaped bun food, comprising at least one composition containing (A) to (D) below and a bun-shaped bun food. (A) (A1) Lecithin, and (A2) At least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, whose constituent fatty acids have 12 or more carbon atoms. (B) At least one selected from the group consisting of starch and grain flour. (C) Water (D) Oil 14. A method for preventing sticking of a winged noodle sheet food product, which is obtained by subjecting a wing-forming composition containing (B) at least one selected from the group consisting of starch and grain flour, (C) water, and (D) oil to a cooking utensil used for the cooking, to cooking by baking, wherein the composition further contains (A) (A1) lecithin, and (A2) at least one selected from the group consisting of glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, the constituent fatty acids having 12 or more carbon atoms.

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