Edible composition and edible product comprising same

Abstract

The present invention relates to an edible composition comprising protein, oil, water, and a thickener, a method for preparing the edible composition, and an edible product comprising the edible composition.

Description

Edible composition and edible product containing the same

[0001] [Cross-reference with related applications]

[0002] This application claims the benefit of priority based on U.S. Patent Application No. 63 / 762335 filed on February 24, 2025, and all contents disclosed in said U.S. Patent Application are incorporated herein as part of this specification.

[0003] [Technology Field]

[0004] The present application relates to an edible composition and an edible product containing the same.

[0005] With the diversification of household cooking appliances (such as air fryers and IH ranges) and the establishment of the home cooking trend, the demand for convenient frozen foods is continuously expanding. In particular, frozen dumplings have formed a large global market due to their low cooking difficulty and high versatility as a meal, snack, or appetizer.

[0006] Traditionally, cooking frozen foods typically involved coating a pan with cooking oil, placing the food on it, pouring in water, and covering it to undergo steaming and frying. However, this process not only posed a risk of kitchen contamination and burns due to splashing oil and water, but was also inconvenient in situations where preparing water and oil was difficult, such as during outdoor camping. Furthermore, it failed to meet the demands of health-conscious consumers seeking to reduce their intake of high calories and saturated fats.

[0007] There were frozen dumplings with batter pre-coated on the bottom surface, but consumer satisfaction was low because oil or water still had to be added during cooking, and after cooking, they lacked a crispy texture and were not cooked to an appetizing brown.

[0008] Accordingly, there is a demand for frozen food technology that can achieve a uniform brown color and a crispy texture without adding oil or water during cooking.

[0009] [Prior Art Literature]

[0010] [Patent Literature]

[0011] U.S. Patent Publication No. 2013-0280402 (October 24, 2013)

[0012] The inventors of the present application, through research efforts to develop a food that can be cooked without water or oil, developed an edible composition comprising protein, oil, and water, and completed the present invention by confirming that an edible product to which this edible composition is attached can be cooked to exhibit excellent texture and color even without water or oil.

[0013] One aspect of the present application is to provide an edible composition and a method for preparing the same.

[0014] Another aspect of the present application is to provide an edible product comprising the above-mentioned edible composition, a method for manufacturing the same, and a method for cooking the same.

[0015] To solve the above problem, one aspect of the present invention provides an edible composition comprising a protein, oil, water, and a thickener.

[0016] In addition, another aspect of the present invention provides an edible composition comprising protein, oil, and water, having a viscosity of 1,000 to 20,000 cP at 24.5°C.

[0017] The edible composition of the present invention may be a food coating composition, and more specifically, a batter composition, but is not limited thereto.

[0018] In addition, the edible composition of the present invention may be a composition for coating frozen food, and more specifically, may be a batter liquid composition for frozen food, but is not limited thereto.

[0019] In this application, the term "edible composition" refers to a composition made of raw materials that are suitable for human consumption, and includes a composition that can be used as a type of food, such as a processed food, beverage, health functional food, or nutritional supplement, and can be consumed alone or used together with other foods.

[0020] In this application, the term "composition for food coating" refers to a composition that is applied to the outer surface of a food to form a coating layer, film, or glaze, thereby performing functions such as improving appearance, imparting flavor, retaining moisture, preventing oxidation, enhancing texture, and / or providing storage stability.

[0021] In this application, the term "batter liquid composition" refers to a viscous liquid or semi-liquid composition applied to or immersed in the surface of food to form a batter, dough layer, or crispy coating during cooking, and serves to impart crispness, color, flavor, and / or texture during the cooking process of food, such as frying or baking.

[0022] The above protein may comprise at least one selected from the group consisting of gluten, isolated soy protein, gliadin, zein, casein, orzenin, panicin, kafirin, avenin, secalinin, hordein, and penniseiten, and more specifically, the protein may comprise gluten, but is not limited thereto.

[0023] The above protein may include two or more different proteins.

[0024] The protein content may be a range consisting of any one lower limit selected from the group consisting of 0.8 wt%, 0.9 wt%, 1.0 wt%, 1.5 wt%, 2.0 wt%, 2.5 wt%, 3.0 wt%, 4.0 wt%, and 5.0 wt% based on the total weight of the edible composition; and any upper limit selected from the group consisting of 32 wt%, 31 wt%, 30 wt%, 25 wt%, 22 wt%, 20 wt%, 15 wt%, 12 wt%, and 10 wt%, but is not limited thereto.

[0025] For example, the content of the protein is 0.8% to 32% by weight, 0.8% to 31% by weight, 0.8% to 30% by weight, 0.9% to 32% by weight, 0.9% to 31% by weight, 0.9% to 31% by weight, 1% to 32% by weight, 1% to 31% by weight, 1% to 30% by weight, 2.0% to 30% by weight, 2.0% to 25% by weight, 2.5% to 25% by weight, 2.0% to 25% by weight, 3.0% to 25% by weight, 3.0% to 22% by weight, 3.0% to 20% by weight, 4.0% to 22% by weight, 4.0% to 20% by weight, based on the total weight of the edible composition. It may be any one selected from the group consisting of 4.0% to 15% by weight, 4.0% to 12% by weight, 5.0% to 12% by weight, and 5.0% to 10% by weight, but is not limited thereto.

[0026] The viscosity of the edible composition of the present invention may be a range consisting of any one lower limit selected from the group consisting of 800 cP, 900 cP, 1,000 cP, 1,500 cP, 1,800 cP, 2,000 cP, 2,500 cP, 2,800 cP, 3,000 cP, and 3,500 cP at 24.5°C; and any one upper limit selected from the group consisting of 22,000 cP, 20,000 cP, 15,000 cP, 10,000 cP, 7,000 cP, 6,000 cP, 5,000 cP, 4,800 cP, 4,500 cP, and 4,000 cP, but is not limited thereto.

[0027] For example, the viscosity of the above edible composition at 24.5°C is 800 cP to 22,000 cP, 800 cP to 21,000 cP, 800 cP to 20,000 cP, 900 cP to 22,000 cP, 900 cP to 21,000 cP, 900 cP to 20,000 cP, 1,000 cP to 21,000 cP, 1,000 cP to 20,000 cP, 1,000 cP to 15,000 cP, 1,500 cP to 20,000 cP, 1,500 cP to 15,000 cP, 1,500 cP to 10,000 cP, 1,800 cP to 10,000 cP, 1,800 cP to 7,000 cP, 1,800 cP to 6,000 cP, 2,000 cP to 7,000 cP, 2,000 cP to 6,000 cP, 2,000 cP to 5,000 cP, 2,800 cP to 6,000 cP, 2,800 cP to 5,000 cP, 2,800 cP to 4,800 cP, 3,000 cP to 5,000 cP, 3,000 cP to 4,800 cP, 3,000 cP to 4,500 cP, 3,500 cP to 4,800 cP, 3,500 cP to 4,500 cP, and It may be any one selected from the group consisting of 3,500 cP to 4,000 cP, but is not limited thereto.

[0028] In one embodiment, the viscosity may be a value measured by stirring 150g of a composition sample at the temperature at a speed of 10 rpm for 2 to 5 minutes using a viscosity measuring device (TVC-10).

[0029] When the viscosity of the edible composition of the present invention is within the above range, the suitability for manufacturing, mixing, and cooking of the edible composition is excellent. Specifically, when the viscosity of the edible composition is within the above range, clumping and layer separation occur less frequently during the manufacturing of the edible composition, and when cooking using the edible composition, it spreads to an appropriate thickness, resulting in excellent texture and physical properties upon completion of cooking.

[0030] In this application, the term "thickener" refers to a component that imparts desired physical properties (e.g., viscoelasticity, stability, texture, etc.) by increasing the viscosity of a formulation such as an aqueous solution, suspension, emulsion, paste, gel, etc., or by controlling its flowability.

[0031] The above-mentioned thickener may comprise at least one selected from the group consisting of xanthan gum, sodium alginate, gum arabic, gellan gum, pectin, carrageenan, cellulose, alginic acid, and gelatin, and more specifically, the above-mentioned thickener may comprise xanthan gum, sodium alginate, or gellan gum, but is not limited thereto.

[0032] The above-mentioned thickener may comprise two or more different thickeners. For example, the above-mentioned thickener may comprise xanthan gum and sodium alginate, but is not limited thereto.

[0033] The content of the above-mentioned thickener may be a range consisting of any one lower limit selected from the group consisting of 0.004 wt%, 0.005 wt%, 0.01 wt%, 0.05 wt%, 0.10 wt%, 0.12 wt%, 0.15 wt%, 0.20 wt%, 0.30 wt%, and 0.40 wt% based on the total weight of the edible composition; and any one upper limit selected from the group consisting of 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2.5 wt%, 2.3 wt%, 2.1 wt%, 1 wt%, 0.8 wt%, and 0.5 wt%, but is not limited thereto.

[0034] For example, the content of the thickener is based on the total weight of the edible composition, ranging from 0.004 wt% to 6 wt%, 0.004 wt% to 5 wt%, 0.004 wt% to 4 wt%, 0.005 wt% to 6 wt%, 0.005 wt% to 5 wt%, 0.005 wt% to 4 wt%, 0.01 wt% to 5 wt%, 0.01 wt% to 4 wt%, 0.01 wt% to 3 wt%, 0.05 wt% to 4 wt%, 0.05 wt% to 3 wt%, 0.05 wt% to 2.5 wt%, 0.10 wt% to 3 wt%, 0.10 wt% to 2.5 wt%, 0.10 wt% to 2.3 wt%, 0.12 wt% to 2.5 wt%, 0.12 wt% to It may be any one selected from the group consisting of 2.3 wt%, 0.12 wt% to 2.1 wt%, 0.15 wt% to 2.3 wt%, 0.15 wt% to 2.1 wt%, 0.15 wt% to 1 wt%, 0.2 wt% to 2.1 wt%, 0.2 wt% to 1 wt%, 0.2 wt% to 0.8 wt%, 0.3 wt% to 1 wt%, 0.3 wt% to 0.8 wt%, 0.3 wt% to 0.5 wt%, 0.4 wt% to 1 wt%, 0.4 wt% to 0.8 wt%, and 0.4 wt% to 0.5 wt%.

[0035] When the above-mentioned thickener includes xanthan gum, the content of the xanthan gum may be a lower limit selected from the group consisting of 0.04 wt%, 0.05 wt%, 0.08 wt%, 0.1 wt%, 0.12 wt%, 0.15 wt%, 0.18 wt%, 0.2 wt%, 0.25 wt%, and 0.3 wt% based on the total weight of the edible composition; and an upper limit selected from the group consisting of 5 wt%, 4 wt%, 3 wt%, 2.4 wt%, 2.2 wt%, 2 wt%, 1.5 wt%, 1 wt%, 0.8 wt%, and 0.5 wt%, but is not limited thereto.

[0036] For example, the content of the xanthan gum is 0.04% to 5% by weight, 0.04% to 4% by weight, 0.04% to 3% by weight, 0.04% to 2.4% by weight, 0.04% to 2.2% by weight, 0.05% to 4% by weight, 0.05% to 3% by weight, 0.05% to 2.4% by weight, 0.05% to 2.2% by weight, 0.05% to 2% by weight, 0.08% to 3% by weight, 0.08% to 2.4% by weight, 0.08% to 2.2% by weight, 0.08% to 2% by weight, 0.08% to 1.5% by weight, 0.1% to 2.4% by weight, and 0.1% to 2.2 wt%, 0.1 wt% to 2 wt%, 0.12 wt% to 2.4 wt%, 0.12 wt% to 2.2 wt%, 0.12 wt% to 2 wt%, 0.15 wt% to 2.4 wt%, 0.15 wt% to 2.2 wt%, 0.15 wt% to 2 wt%, 0.15 wt% to 1.5 wt%, 0.18 wt% to 2.2 wt%, 0.18 wt% to 2 wt%, 0.18 wt% to 1.5 wt%, 0.2 wt% to 2 wt%, 0.2 wt% to 1.5 wt%, 0.2 wt% to 1 wt%, 0.25 wt% to 1.5 wt%, 0.25 wt% to 1 wt%, 0.25 wt% to 0.8 wt%, It may be any one selected from the group consisting of 0.3% by weight to 1% by weight, 0.3% by weight to 0.8% by weight, and 0.3% by weight to 0.5% by weight, but is not limited thereto.

[0037] When the above thickener includes sodium alginate, the content of the sodium alginate may be a lower limit selected from the group consisting of 0.01 wt%, 0.015 wt%, 0.02 wt%, 0.025 wt%, 0.03 wt%, 0.04 wt%, 0.05 wt%, 0.08 wt%, 0.1 wt%, and 0.12 wt% based on the total weight of the edible composition; and an upper limit selected from the group consisting of 3 wt%, 2.5 wt%, 2 wt%, 1.8 wt%, 1.6 wt%, 1.4 wt%, 1.3 wt%, 1 wt%, 0.8 wt%, and 0.5 wt%, but is not limited thereto.

[0038] For example, the content of the xanthan gum is 0.01% to 3% by weight, 0.01% to 2.5% by weight, 0.01% to 2% by weight, 0.01% to 2% by weight, 0.015% to 2.5% by weight, 0.015% to 2% by weight, 0.015% to 1.8% by weight, 0.02% to 2.5% by weight, 0.02% to 1.8% by weight, 0.02% to 1.6% by weight, 0.025% to 1.8% by weight, 0.025% to 1.4% by weight, 0.025% to 1.3% by weight, 0.03% to 1.4% by weight, 0.03% to 1.3% by weight, 0.03% to 1% by weight, and 0.03% by weight, based on the total weight of the edible composition. It may be any one selected from the group consisting of up to 0.8 wt%, 0.04 wt% to 1.3 wt%, 0.04 wt% to 1 wt%, 0.04 wt% to 0.8 wt%, 0.05 wt% to 1.3 wt%, 0.05 wt% to 1 wt%, 0.05 wt% to 0.8 wt%, 0.08 wt% to 1.3 wt%, 0.08 wt% to 1 wt%, 0.08 wt% to 0.8 wt%, 0.1 wt% to 1.3 wt%, 0.1 wt% to 0.1 wt% to 0.8 wt%, 0.1 wt% to 0.5 wt%, 0.12 wt% to 1 wt%, 0.12 wt% to 0.8 wt%, and 0.12 wt% to 0.5 wt%, but It is not limited to this.

[0039] The edible composition of the present invention may further include an emulsifier.

[0040] In this application, the term "emulsifier" refers to a component that acts on the interface of two phases that are difficult to mix (e.g., oil phase and water phase) to reduce interfacial tension and stabilize the dispersed phase to form and / or maintain an emulsion, and the emulsifier generally has a molecular structure having both hydrophilic and hydrophobic groups.

[0041] The above emulsifier may comprise at least one selected from the group consisting of lecithin, enzymatically hydrolyzed lecithin, sucrose ester, monoglycerol, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and fatty acid monoglyceride. More specifically, the emulsifier may comprise polyglycerin fatty acid ester, lecithin, or enzymatically hydrolyzed lecithin, but is not limited thereto.

[0042] The above emulsifier may comprise two or more different emulsifiers. For example, the emulsifier may comprise two or more different emulsifiers selected from the group consisting of polyglycerin fatty acid esters, lecithin, and enzymatically hydrolyzed lecithin, but is not limited thereto. For example, the emulsifier may comprise polyglycerin fatty acid esters and lecithin, but is not limited thereto. For example, the emulsifier may comprise polyglycerin fatty acid esters and enzymatically hydrolyzed lecithin, but is not limited thereto. The emulsifier may comprise lecithin and enzymatically hydrolyzed lecithin, but is not limited thereto.

[0043] The content of the emulsifier may be in a range consisting of any one lower limit selected from the group consisting of 0.001 wt%, 0.004 wt%, 0.008 wt%, 0.01 wt%, 0.05 wt%, 0.08 wt%, 0.1 wt%, 0.13 wt%, 0.15 wt%, and 0.2 wt% based on the total weight of the edible composition; and any upper limit selected from the group consisting of 22 wt%, 20 wt%, 15 wt%, 10 wt%, 5 wt%, 1 wt%, 0.8 wt%, 0.5 wt%, 0.3 wt%, and 0.25 wt%, but is not limited thereto.

[0044] For example, the content of the emulsifier is based on the total weight of the edible composition, ranging from 0.001 wt% to 22 wt%, 0.001 wt% to 20 wt%, 0.001 wt% to 15 wt%, 0.004 wt% to 22 wt%, 0.004 wt% to 20 wt%, 0.004 wt% to 15 wt%, 0.008 wt% to 22 wt%, 0.008 wt% to 20 wt%, 0.008 wt% to 15 wt%, 0.01 wt% to 22 wt%, 0.01 wt% to 20 wt%, 0.01 wt% to 15 wt%, 0.05 wt% to 22 wt%, 0.05 wt% to 20 wt%, 0.05 wt% to 15 wt%, and 0.08 wt% to 22 wt%, 0.08 wt% to 20 wt%, 0.08 wt% to 15 wt%, 0.1 wt% to 22 wt%, 0.1 wt% to 20 wt%, 0.1 wt% to 15 wt%, 0.13 wt% to 22 wt%, 0.13 wt% to 20 wt%, 0.13 wt% to 15 wt%, 0.13 wt% to 10 wt%, 0.13 wt% to 5 wt%, 0.13 wt% to 1 wt%, 0.13 wt% to 0.8 wt%, 0.13 wt% to 0.5 wt%, 0.13 wt% to 0.3 wt%, 0.13 wt% to 0.25 wt%, 0.15 wt% to 20 wt%, 0.15 wt% to 15 wt%, It may be any one selected from the group consisting of 0.15 wt% to 10 wt%, 0.15 wt% to 5 wt%, 0.15 wt% to 1 wt%, 0.15 wt% to 0.8 wt%, 0.15 wt% to 0.5 wt%, 0.15 wt% to 0.3 wt%, 0.15 wt% to 0.25 wt%, 0.2 wt% to 10 wt%, 0.2 wt% to 5 wt%, 0.2 wt% to 1 wt%, 0.2 wt% to 0.8 wt%, 0.2 wt% to 0.5 wt%, 0.2 wt% to 0.3 wt%, and 0.2 wt% to 0.25 wt%, but is not limited thereto.

[0045] The above oil may comprise at least one selected from the group consisting of canola oil, soybean oil, safflower oil, corn oil, rapeseed oil, sesame oil, flaxseed oil, sunflower oil, vegetable oil, fish oil, animal oil, and transesterified oil. More specifically, the above oil may comprise canola oil or soybean oil, but is not limited thereto.

[0046] The above oil may comprise two or more different oils. For example, the oil may comprise canola oil and soybean oil, but is not limited thereto.

[0047] The content of the above oil may be a range consisting of any lower limit selected from the group consisting of 0.8 wt%, 0.9 wt%, 1.05 wt%, 1.2 wt%, 1.4 wt%, 1.6 wt%, 1.8 wt%, 2 wt%, 5 wt%, and 7 wt% based on the total weight of the edible composition; and any upper limit selected from the group consisting of 45 wt%, 40 wt%, 30 wt%, 28 wt%, 25 wt%, 20 wt%, 15 wt%, 12 wt%, 10 wt%, and 8.4 wt%, but is not limited thereto.

[0048] For example, the content of the above oil is 0.8% to 45% by weight, 0.8% to 40% by weight, 0.8% to 30% by weight, 0.9% to 45% by weight, 0.9% to 40% by weight, 0.9% to 30% by weight, 1.05% to 45% by weight, 1.05% to 40% by weight, 1.05% to 30% by weight, 1.05% to 28% by weight, 1.2% to 40% by weight, 1.2% to 30% by weight, 1.2% to 28% by weight, 1.2% to 25% by weight, 1.4% to 30% by weight, 1.4% to 28% by weight, 1.4% to 25% by weight, based on the total weight of the edible composition. 20 wt%, 1.6 wt% to 28 wt%, 1.6 wt% to 25 wt%, 1.6 wt% to 20 wt%, 1.6 wt% to 15 wt%, 1.8 wt% to 25 wt%, 1.8 wt% to 20 wt%, 1.8 wt% to 15 wt%, 1.8 wt% to 12 wt%, 2 wt% to 20 wt%, 2 wt% to 15 wt%, 2 wt% to 12 wt%, 2 wt% to 10 wt%, 2 wt% to 8.4 wt%, 5 wt% to 15 wt%, 5 wt% to 15 wt%, 5 wt% to 10 wt%, 5 wt% to 8.4 wt%, 7 wt% to 17 wt%, 7 wt% to 17 wt%, 7 wt% to 10 wt%, and It may be any one selected from the group consisting of 7% to 8.4% by weight, but is not limited thereto.

[0049] The above water content may be a range consisting of any lower limit selected from the group consisting of 5 wt%, 10 wt%, 20 wt%, 40 wt%, 50 wt%, 60 wt%, 70 wt%, 75 wt%, 80 wt%, and 85 wt% based on the total weight of the edible composition; and any upper limit selected from the group consisting of 98 wt%, 97 wt%, 96 wt%, 95 wt%, 94 wt%, 92 wt%, 90 wt%, 88 wt%, 85 wt%, and 80 wt%, but is not limited thereto.

[0050] For example, the water content is 5% to 98% by weight, 5% to 97% by weight, 5% to 96% by weight, 10% to 98% by weight, 10% to 97% by weight, 10% to 96% by weight, 10% to 95% by weight, 20% to 97% by weight, 20% to 96% by weight, 20% to 95% by weight, 20% to 94% by weight, 40% to 96% by weight, 40% to 95% by weight, 40% to 94% by weight, 40% to 92% by weight, 50% to 96% by weight, 50% to 95% by weight, 50% to 94% by weight, 50% to 92% by weight, based on the total weight of the edible composition. It may be any one selected from the group consisting of 95 wt%, 60 wt% to 94 wt%, 60 wt% to 92 wt%, 60 wt% to 90 wt%, 70 wt% to 94 wt%, 70 wt% to 92 wt%, 70 wt% to 90 wt%, 70 wt% to 88 wt%, 75 wt% to 92 wt%, 75 wt% to 90 wt%, 75 wt% to 88 wt%, 75 wt% to 85 wt%, 80 wt% to 90 wt%, 80 wt% to 88 wt%, 80 wt% to 85 wt%, 85 wt% to 95 wt%, 85 wt% to 94 wt%, 85 wt% to 92 wt%, 85 wt% to 90 wt%, and 85 wt% to 88 wt%, but It is not limited to this.

[0051] The edible composition of the present invention may further include carbohydrates.

[0052] The above carbohydrate may include dextrin, and more specifically, the above carbohydrate may include high molecular weight dextrin, but is not limited thereto.

[0053] The above dextrin has a molecular weight of any one lower limit selected from the group consisting of 1,000 Da, 30,000 Da, 100,000 Da, 150,000 Da, 200,000 Da, 250,000 Da, 300,000 Da, 340,000 Da, 380,000 Da, 390,000 Da, and 400,000 Da; and 1,200,000 Da, 1,000,000 Da, 900,000 Da, 800,000 Da, 750,000 Da, 700,000 Da, 680,000 Da, 660,000 Da, 640,000 Da, 620,000 Da, 610,000 Da and It may be a range consisting of any one upper limit selected from the group of 600,000 Da, but is not limited thereto.

[0054] For example, the above dextrin has a molecular weight of 1,000 Da to 1,200,000 Da, 1,000 Da to 1,000,000 Da, 30,000 Da to 1,200,000 Da, 30,000 Da to 1,000,000 Da, 30,000 Da to 900,000 Da, 100,000 Da to 900,000 Da, 100,000 Da to 800,000 Da, 150,000 Da to 800,000 Da, 150,000 Da to 750,000 Da, 200,000 Da to 750,000 Da, 200,000 Da to 700,000 Da, 250,000 Da to 700,000 Da, 250,000 Da to 680,000 Da, 300,000 Da to 680,000 Da, 300,000 Da to 640,000 Da, 340,000 Da to 640,000 Da, 340,000 Da to 620,000 Da, 380,000 Da to 640,000 Da, 380,000 Da to 620,000 Da, 380,000 Da to 610,000 Da, 390,000 Da to 620,000 Da, 390,000 Da to 610,000 Da, 390,000 Da to 600,000 Da, 400,000 Da to It may be any one selected from the group consisting of 620,000 Da, 400,000 Da to 610,000 Da, and 400,000 Da to 600,000 Da, but is not limited thereto.

[0055] The above carbohydrate may include at least one selected from the group consisting of wheat, corn, barley, buckwheat, potatoes, soybeans, red beans, millet, and chestnuts, but is not limited thereto.

[0056] The above carbohydrate may include two or more different carbohydrates.

[0057] The content of the above carbohydrate may be a range consisting of any one lower limit selected from the group consisting of 0.05 wt%, 0.08 wt%, 0.1 wt%, 0.2 wt%, 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.55 wt%, 0.6 wt%, and 0.8 wt% based on the total weight of the edible composition; and any upper limit selected from the group consisting of 50 wt%, 20 wt%, 10 wt%, 7 wt%, 5 wt%, 3 wt%, 2 wt%, and 1 wt%, but is not limited thereto.

[0058] For example, the content of the carbohydrate is 0.05 wt% to 50 wt%, 0.05 wt% to 20 wt%, 0.05 wt% to 10 wt%, 0.05 wt% to 7 wt%, 0.05 wt% to 5 wt%, 0.08 wt% to 50 wt%, 0.08 wt% to 20 wt%, 0.08 wt% to 10 wt%, 0.08 wt% to 7 wt%, 0.08 wt% to 5 wt%, 0.1 wt% to 50 wt%, 0.1 wt% to 20 wt%, 0.1 wt% to 10 wt%, 0.1 wt% to 7 wt%, 0.1 wt% to 5 wt%, 0.2 wt% to 20 wt%, 0.2 wt% to 10 wt%, 0.2 wt%, based on the total weight of the edible composition. to 7 wt%, 0.2 wt% to 5 wt%, 0.3 wt% to 20 wt%, 0.3 wt% to 10 wt%, 0.3 wt% to 7 wt%, 0.3 wt% to 5 wt%, 0.1 wt% to 20 wt%, 0.1 wt% to 10 wt%, 0.1 wt% to 7 wt%, 0.1 wt% to 5 wt%, 0.2 wt% to 20 wt%, 0.2 wt% to 10 wt%, 0.2 wt% to 7 wt%, 0.2 wt% to 5 wt%, 0.3 wt% to 10 wt%, 0.3 wt% to 7 wt%, 0.3 wt% to 5 wt%, 0.4 wt% to 10 wt%, 0.4 wt% to 7 wt%, 0.4 wt% to 5 wt%, It may be 0.5 wt% to 10 wt%, 0.5 wt% to 7 wt%, 0.5 wt% to 5 wt%, 0.5 wt% to 3 wt%, 0.55 wt% to 7 wt%, 0.55 wt% to 5 wt%, 0.55 wt% to 3 wt%, 0.55 wt% to 2 wt%, 0.6 wt% to 10 wt%, 0.6 wt% to 5 wt%, 0.6 wt% to 3 wt%, 0.6 wt% to 2 wt%, 0.8 wt% to 5 wt%, 0.8 wt% to 3 wt%, and 0.8 wt% to 2 wt%, but is not limited thereto.

[0059] The edible composition of the present invention may not contain starch, and more specifically, the edible composition of the present invention may not contain rice starch or glutinous rice starch, but is not limited thereto.

[0060] The edible composition of the present invention may not contain grain flour, and more specifically, the edible composition of the present invention may not contain wheat flour, rice flour, or glutinous rice flour, but is not limited thereto.

[0061] The edible composition of the present invention may not contain grains, and more specifically, the edible composition of the present invention may not contain wheat, rice, or glutinous rice, but is not limited thereto.

[0062] The edible composition of the present invention may further include glutinous rice.

[0063] The edible composition of the present invention may further include glutinous brown rice.

[0064] When the above edible composition further includes glutinous brown rice, the content of the glutinous brown rice may be a lower limit selected from the group consisting of 0.1 wt%, 0.2 wt%, 0.25 wt%, 0.3 wt%, 0.35 wt%, 0.4 wt%, 0.45 wt%, 0.48 wt%, 0.5 wt%, and 0.6 wt% based on the total weight of the edible composition; and an upper limit selected from the group consisting of 10 wt%, 9 wt%, 8 wt%, 7.5 wt%, 7 wt%, 6.5 wt%, 6 wt%, 5.5 wt%, 5 wt%, and 4.5 wt%, but is not limited thereto.

[0065] For example, the content of the glutinous brown rice is 0.1% to 10% by weight, 0.1% to 9% by weight, 0.1% to 8% by weight, 0.2% to 9% by weight, 0.2% to 8% by weight, 0.2% to 7.5% by weight, 0.25% to 8% by weight, 0.2% to 7.5% by weight, 0.2% to 7% by weight, 0.3% to 8% by weight, 0.3% to 7.5% by weight, 0.3% to 7% by weight, 0.35% to 7.5% by weight, 0.35% to 7% by weight, 0.35% to 6.5% by weight, 0.4% to 7% by weight, 0.4% to 6.5% by weight, 0.4% to 6.5% by weight, based on the total weight of the edible composition. It may be 6 wt%, 0.5 wt% to 6.5 wt%, 0.5 wt% to 6 wt%, 0.5 wt% to 5.5 wt%, 0.5 wt% to 5 wt%, 0.6 wt% to 6 wt%, 0.6 wt% to 5.5 wt%, 0.6 wt% to 5 wt%, and 0.6 wt% to 4.5 wt%, but is not limited thereto.

[0066] In one embodiment, the edible composition of the present invention may be an edible composition for frozen dumplings comprising pretreated gluten, high molecular weight dextrin, sodium alginate, an emulsifier, a thickener, water, and oil, but is not limited thereto.

[0067] The edible composition of the present invention may be incorporated into an edible product intended for cooking without the addition of oil and / or water. Even when the edible product is heated without the addition of oil and / or water, it may exhibit a golden brown color and a crispy texture.

[0068]

[0069] Another aspect of the present invention provides a method for preparing an edible composition comprising the step of mixing a protein, oil, water, and a thickener.

[0070] The 'protein', 'oil', 'water', 'thickener', and 'edible composition' are as described above.

[0071] The method for preparing an edible composition of the present invention may include the step of preparing a first mixture by mixing oil and water; the step of preparing a second mixture by adding a thickening agent to the first mixture; and the step of adding protein to the second mixture.

[0072] In the step of adding protein to the second mixture above, a thickening agent may be further added.

[0073] In the present invention, the thickeners added to the first mixture and the second mixture may be designated as the first thickener and the second thickener, respectively. The first thickener and the second thickener may be the same or different thickeners.

[0074] The method for preparing the edible composition of the present invention may involve further mixing an emulsifier during the mixing step.

[0075] When the above emulsifier is further mixed, the method for preparing the edible composition of the present invention may comprise the steps of: preparing a first mixture by mixing oil, an emulsifier, and water; preparing a second mixture by adding a thickening agent to the first mixture; and adding a protein to the second mixture.

[0076] Likewise, in the step of adding protein to the second mixture, a thickener may be further added, and the first thickener and the second thickener, which are the thickeners added to the first mixture and the second mixture, may be the same or different thickeners.

[0077] The method for preparing the edible composition of the present invention may involve further mixing of carbohydrates during the mixing step.

[0078] The above carbohydrate may be a carbohydrate containing dextrin.

[0079] When the above carbohydrate is further mixed, the method for preparing the edible composition of the present invention may comprise the steps of: preparing a first mixture by mixing oil, an emulsifier, and water; preparing a second mixture by adding a thickening agent to the first mixture; and adding protein and carbohydrate to the second mixture.

[0080] Likewise, in the step of adding protein to the second mixture, a thickener may be further added, and the first thickener and the second thickener, which are the thickeners added to the first mixture and the second mixture, may be the same or different thickeners.

[0081] In one embodiment, the method for preparing an edible composition of the present invention may include, but is not limited to, the step of preparing a first mixed composition by mixing water, oil, and an emulsifier; the step of preparing a second mixed composition by mixing sodium alginate and the first mixed composition; and the step of mixing dextrin, pretreated gluten, and the second mixed composition.

[0082] The method for preparing an edible composition of the present invention can produce an edible composition that can be included in an edible product to be cooked without the addition of oil and / or water.

[0083]

[0084] Another aspect of the present invention provides an edible product comprising the aforementioned edible composition.

[0085] The edible product of the present invention may be a product intended to be cooked without the addition of oil and / or water.

[0086] The edible product of the present invention may be a product intended to be cooked without the addition of oil.

[0087] The edible product of the present invention may be a product intended to be cooked without the addition of water.

[0088] The edible product of the present invention may be a product intended to be cooked without the addition of oil and water.

[0089] The edible products of the present invention are not limited to any products to which batter and / or dough can be applied.

[0090] The edible product of the present invention may be one or more selected from the group consisting of dumplings, fried foods, meat, processed meat, instant foods, noodles, bread, and processed seafood. Specifically, it may be one or more selected from the group consisting of dumplings, dumplings, gyoza, gnocchi, pierogi, spring rolls, rice balls, chicken, chicken nuggets, pork cutlets, croquettes, cheese bites, fish fingers, croquettes, pork cutlets, fried fish, and fried shrimp, but is not limited thereto.

[0091] The edible product of the present invention may be a frozen edible product or a non-frozen edible product.

[0092] The edible product of the present invention may have the edible composition present in at least a portion of the outermost layer of the product.

[0093] In one embodiment, the edible product of the present invention may be a frozen dumpling to which an edible composition comprising pretreated gluten, high molecular weight dextrin, sodium alginate, an emulsifier, a thickener, water, and oil is attached, but is not limited thereto.

[0094] The edible product of the present invention, by including the aforementioned edible composition, can exhibit a golden brown color and a crispy texture even when heated without the addition of oil or water.

[0095]

[0096] Another aspect of the present invention provides a method for manufacturing an edible product comprising the step of coating at least a portion of the surface of a food with the aforementioned edible composition.

[0097] The above coating may be such that the edible composition is attached to at least a portion of the outermost layer of the food.

[0098] According to the method for manufacturing an edible product of the present invention, an edible product having a golden brown color and a crispy texture can be manufactured even when cooked without the addition of oil and / or water.

[0099]

[0100] Another aspect of the present invention provides a method for cooking an edible product comprising the step of heating the aforementioned edible product without adding oil and / or water.

[0101] The heating step mentioned above may not involve adding oil.

[0102] The heating step mentioned above may not involve adding water.

[0103] The heating step above may not involve adding oil and water.

[0104] The cooking method of the edible product of the present invention allows the edible product to be cooked to have a golden brown color and a crispy texture even when heated without the addition of oil and / or water.

[0105] An edible product containing the edible composition of the present application can have a golden brown color and a crispy texture even when cooked without the addition of oil or water.

[0106] The effects of the present application are not limited to those mentioned above, and other unmentioned effects will be clearly understood by those skilled in the art from the following description.

[0107] Figure 1 shows images of the appearance of the batter liquids of Preparation Examples 1 to 18.

[0108] Figure 2 shows an image of the bottom surface of the cooked dumplings of Examples 1 to 18.

[0109] Figure 3 shows an image of the bottom surface of the cooked dumplings of Examples 1, 19 to 24.

[0110] Figure 4 shows images of the appearance of the batter liquids of Preparation Examples 1, 25, and 26.

[0111] Figure 5 shows an image of the bottom surface of the cooked dumplings of Examples 1, 25, and 26.

[0112] Figure 6 shows images of the appearance of the batter liquids of Preparation Examples 27 to 31.

[0113] FIG. 7 shows an image of the appearance after steaming the batter of Preparation Examples 27 to 31 or after placing dumplings on the batter of each Preparation Example 27 to 31 and steaming them.

[0114] Figure 8 shows an image of the bottom surface of the cooked dumplings of Examples 27 to 31.

[0115] Figure 9 shows images of the appearance of the batter liquids of Preparation Examples 32, 30, and 35.

[0116] Figure 10 shows images of the appearance taken before steaming the batter of Preparation Examples 33, 34, 30, and 31, or after placing dumplings in the batter of each Preparation Example 33, 34, 30, and 31 before steaming.

[0117] Figure 11 shows an image of the appearance after steaming the batter of Preparation Examples 33, 34, 30, and 31, or after placing dumplings on the batter of each Preparation Example 33, 34, 30, and 31 and steaming them.

[0118] Figure 12 shows images of the bottom of the cooked dumplings of Examples 33, 34, 30, and 31.

[0119] Figure 13 shows the results of measuring the hardness and crispness of the batter liquids of Preparation Examples 1, 36, and 37.

[0120] Figure 14 shows an image of the bottom surface of the cooked dumplings of Examples 1, 36, and 37.

[0121] Figure 15 shows the color evaluation results of the cooked dumplings of Examples 1, 38 to 40.

[0122] The present invention will be explained in detail below through examples.

[0123] However, the following examples are merely for illustrating the invention of the present application, and the content of the invention of the present application is not limited by the following examples.

[0124]

[0125] 1. Preparation and Evaluation of Batter Solution

[0126] <1-1> Preparation of batter solution - Preparation Examples 1 to 18

[0127] As follows, a batter solution containing protein, oil, water, a thickener, an emulsifier, and dextrin was prepared.

[0128] First, water, oil (soybean oil), and an emulsifier (polyglycerol fatty acid ester (Q185SP, Taeyang Chemical Co.)) were added to a mixer (HOMO MIXER MARK2 MODEL 2.5, Premix Co.) and mixed by stirring at 5,500 rpm for 1 minute. Subsequently, the first thickener was dissolved in water beforehand, and the first thickener (sodium alginate) and water were additionally added to the mixer containing the mixture from the first mixing step, and mixed by stirring at the same speed for 1 minute. Then, the second thickener (xanthan gum), high molecular weight dextrin (CCD, Cyclic Cluster Dextrin), and protein (alkali-pretreated gluten (MG400, Glico Co.)) were additionally added and mixed by stirring at the same speed for 3 minutes to prepare the batter liquids of Preparation Examples 1 to 18.

[0129] The raw material composition and mixing order of the batter liquids of Preparation Examples 1 to 18 are as shown in Tables 1 to 6 below.

[0130] Stage Classification Raw Material Manufacturing Example 1 Manufacturing Example 2 Manufacturing Example 3 Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) 1st Mixing (1 min) Water 66.896 200.6886 5.4196.26 3.176 189.528 Oil 8.40 25.208.40 25.208.40 25.20 Emulsifier 0.25 0.75 0.25 0.75 0.25 0.75 2nd Mixing (1 min) Sodium Alginate 0.13 0.39 2.006.000 0.13 0.39 Water 16.724 50.172 16.35 49.05 15.79 44 7.38 23rd Mixing (3 min) Xanthan Gum 0.35 1.05 0.35 1.05 5.00 15.00 Dextrin 0.60 1.80 0.60 1.80 0.60 1.80 Protein 6.65 19.95 6.65 19.95 6.65 19.95 Total 100% 300g 100% 300g 100% 300g

[0131] Stage Classification Raw Material Manufacturing Example 4 Manufacturing Example 5 Manufacturing Example 6 Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) 1st Mixing (1 min) Water 63.376 190.128 67.896 203.688 66.296 198.888 Oil 8.40 25.20 8.40 25.20 8.40 25.20 Emulsifier 0.25 0.75 0.25 0.75 0.25 0.75 2nd Mixing (1 min) Sodium Alginate 0.13 0.39 0.13 0.39 0.13 0.39 Water 15.84 47.53 216.97 45 0.92 216.57 49.72 23rd Mixing (3 min) Xanthan Gum 0.35 1.05 0.35 1.05 0.35 1.05 Dextrin 5.00 15.00 5.00 15.00 5.00 15.00 Protein 6.65 19.95 1.00 3.00 3.00 9.00 Total 100% 300g 100% 300g 100% 300g

[0132] Stage Classification Raw Material Preparation Example 7 Preparation Example 8 Preparation Example 9 Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) 1st Mixing (1 min) Water 65.576196.72865.96197.8867.296201.888 Oil 8.4025.208.4025.208.4025.20 Emulsifier 0.250.750.250.750.250.75 2nd Mixing (1 min) Sodium Alginate 0.130.391.303.900.130.39 Water 16.39449.18216.4949.4716.82450.472 3rd Mixing (3 min) Xanthan gum 2.00 6.00 0.35 1.05 0.35 1.05 Dextrin 0.60 1.80 0.60 1.80 0.10 0.30 Protein 6.65 19.95 6.65 19.95 6.65 19.95 Total 100% 300g 100% 300g 100% 300g

[0133] Stage Classification Raw Material Preparation Example 10 Preparation Example 11 Preparation Example 12 Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) 1st Mixing (1 min) Water 66.99 220 0.976 67.136 20 1.408 67.336 20 2.008 Oil 8.40 25.20 8.40 25.20 8.40 25.20 Emulsifier 0.25 0.75 0.25 0.75 0.25 0.75 2nd Mixing (1 min) Sodium Alginate 0.01 0.03 0.13 0.39 0.13 0.39 Water 16.748 50.244 16.78 45 0.35 216.83 45 0.50 23rd Mixing (3 min) Xanthan Gum 0.35 1.05 0.05 0.15 0.35 1.05 Dextrin 0.60 1.80 0.60 1.80 0.05 0.15 Protein 6.65 19.95 6.65 19.95 6.65 19.95 Total 100% 300g 100% 300g 100% 300g

[0134] Stage Classification Raw Material Preparation Example 13 Preparation Example 14 Preparation Example 15 Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) 1st Mixing (1 min) Water 66.976 200.9286 7.056 201.1686 3.296 189.888 Oil 8.40 25.208.40 25.208.40 25.20 Emulsifier 0.25 0.75 0.25 0.75 0.25 0.75 2nd Mixing (1 min) Sodium Alginate 0.03 0.09 0.13 0.39 0.03 0.09 Water 16.74 45 0.23 216.76 45 0.29 215.82 44 7.47 23rd Mixing (3 min) Xanthan Gum 0.35 1.05 0.15 0.45 0.15 0.45 Dextrin 0.60 1.80 0.60 1.80 0.05 0.15 Protein 6.65 19.95 6.65 19.95 12.00 36.00 Total 100% 300g 100% 300g 100% 300g

[0135] Stage Classification Raw Material Preparation Example 16 Preparation Example 17 Preparation Example 118 Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) 1st Mixing (1 min) Water 53.696 161.088 56.696 170.088 56.216 168.648 Oil 8.40 25.20 8.40 25.20 8.40 25.20 Emulsifier 0.25 0.75 0.50 1.50 0.25 0.75 2nd Mixing (1 min) Sodium Alginate 0.03 0.09 0.03 0.09 0.13 0.39 Water 13.42 44 0.272 14.174 42.522 14.054 42.162 3rd Mixing (3 min) Xanthan Gum 0.15 0.45 0.15 0.45 0.35 1.05 Dextrin 0.05 0.15 0.05 0.15 0.60 1.80 Protein 24.00 72.00 20.00 60.00 20.00 60.00 Total 100% 300g 100% 300g 100% 300g

[0136] <1-2> Preparation of Frozen Dumplings - Examples 1 to 18

[0137] Frozen dumplings of Examples 1 to 18 were prepared using the batter liquids of Preparation Examples 1 to 18. Specifically, 7g of each batter liquid of Preparation Examples 1 to 18 was applied to a tray, dumplings were placed on top, steamed (at 97℃ or higher, 5 minutes and 30 seconds), and frozen.

[0138] <1-3> Viscosity of batter and sensory evaluation of cooked frozen dumplings

[0139] For the batter solutions of Preparation Examples 1 to 18 above, the viscosity was measured using a viscometer (TVC-10). Specifically, 150g of each batter solution was weighed into a glass beaker, a spindle probe (Brookfield spindle no. 3 probe) was connected to the viscometer, and the probe was submerged in the batter solution inside the glass beaker. Then, the viscometer was operated for 3 minutes at 24.5℃ and 10 rpm to stabilize the solution, after which the viscosity was measured. Additionally, the frozen dumplings of Examples 1 to 18 above were cooked in a frying pan. Specifically, the frying pan was preheated over medium-low heat for about 1 minute, the dumplings were placed on the pan so that the batter applied to the bottom surface of the dumplings touched the bottom surface of the pan, the lid was covered, and the dumplings were cooked by heating at 180℃ to 220℃ for 4 minutes. Afterward, the lid was removed and the dumplings were cooked for about 1 to 2 minutes until the bottom surface turned brown.

[0140] The measured viscosity of the batter and specific details regarding the mixing / preparation or cooking of the batter are shown in Table 7 below, and the results of the sensory evaluation after cooking of frozen dumplings using each batter are shown in Table 8 below. Also, images of the appearance of the batter of Preparation Examples 1 to 18 are shown in FIG. 1, and images of the bottom of the cooked dumplings of Examples 1 to 18 are shown in FIG. 2.

[0141] Batter Liquid Viscosity (Pa·s) Specifics regarding Batter Liquid (Preparation Examples 1 to 18) Preparation Example 14.35 Cooks with wings spreading appropriately. Preparation Example 2 Unmeasurable Exhibits high viscosity and sticky physical properties. Does not spread well during cooking, requiring some cooking time. Preparation Example 3 Unmeasurable Does not mix well when mixing batter liquids and clumps together, exhibiting a gum-like appearance and physical properties. Requires some cooking time for the batter to cook. Preparation Example 44.44 Most similar to the batter liquid of Preparation Example 1; viscosity did not change significantly and it is flowable. During cooking, it is similar to the batter liquid of Preparation Example 1, but slightly denser wings are formed on the dumpling, and the shape is uniform. Preparation Example 51.61 Low viscosity of the batter, high flowability, and liquid-like physical properties. Low protein content results in a white color. Spreads thinly quickly during cooking, but is difficult to detach the wings. Yes. Preparation Example 6 2.68: Has flowability compared to the batter of Preparation Example 1. No specific issues during mixing and cooking. Preparation Example 7: Viscosity is high but manufacturing and cooking quality is improved compared to Preparation Example 11. Preparation Example 8 14: The first mixing step and the mixing process of the final batter are good during batter preparation. The batter detaches well from the pan even during cooking. Preparation Example 9 4.01: Exhibits flowability similar to the batter of Preparation Example 1 and the manufacturing process is good. The batter detaches well from the pan even during cooking. Preparation Example 10 2.4: The viscosity of the batter decreases slightly, oil and moisture seep out during cooking, it becomes somewhat soggy, and does not detach well from the pan. Preparation Example 11 0.9: The viscosity of the batter decreases significantly, it separates from the dumpling during cooking, and takes some time to cook. Preparation Example 12 3.98: Exhibits flowability similar to the batter of Preparation Example 1 and The manufacturing process is good. The batter separates well from the pan even during cooking. Preparation Example 133.05 The viscosity of the batter liquid decreased slightly, but compared to Preparation Example 18, the removal of oil and moisture was improved and it separated well from the pan. Preparation Example 142.17 The viscosity of the batter liquid increased compared to Preparation Example 19, emulsification was good, and there was no separation during cooking. Preparation Example 151.9 The mixing and emulsification of the batter liquid were good.Preparation Example 16: Unmeasurable. During mixing and preparation of the batter solution, emulsification was poor and lumps formed. The viscosity was somewhat high, and it exhibited gel-like properties. Preparation Example 17: Mixing and emulsification were good, and the viscosity was higher than in Preparation Example 1. Preparation Example 18: Mixing and emulsification of the batter solution were good, and the viscosity increased.

[0142] Sensory Opinions on Frozen Dumplings Cooked in Batter (Examples 1 to 18) Preparation Example 1: The preference for the wings and bottom of the dumpling is the highest. The batter spreads evenly, and it remains the crispiest until the end. Preparation Example 2: The batter is applied slightly thickly, so it feels firm, but it is at an acceptable level. Preparation Example 3: The cooking time for the batter is somewhat long. Preparation Example 4: The wings of the batter are crispier than those of the dumpling in Example 1, and the wings do not break. Preparation Example 5: It is crispy, and because the wings are somewhat thin, it does not easily detach from the pan after cooking. Preparation Example 6: It has a similar level of crispiness to the dumpling in Example 1. Preparation Example 7: The bottom is somewhat thick, and the middle of the dumpling feels soft rather than crispy, but it is at an acceptable level. Preparation Example 8: The batter feels thick, and a firm crispness is felt. Preparation Example 9: The uniformity of the batter is somewhat poor, but it is crispy and the cooking quality is good. 10. The batter is thin, the crispiness is somewhat lacking, and it separates. Preparation Example 11. The batter is not crispy and feels loose. Preparation Example 12. The outer part of the wing is crispy, and the bottom of the dumpling is slightly soggy but acceptable. Preparation Example 13. The batter feels somewhat melted, but the wing is still intact and crispy, so it is acceptable. Preparation Example 14. It feels crispy and is similar to the dumpling of Example 1. Preparation Example 15. Although it becomes slightly firmer compared to the dumpling of Example 1, it has a preferred crispiness. Preparation Example 16. During cooking, the batter does not cook well and swells up, leaving a lot of residue, resulting in somewhat poor cooking quality and an overall thick consistency. Preparation Example 17. During cooking, the batter does not cook well and swells up, leaving a lot of residue, resulting in somewhat poor cooking quality and an overall thick consistency. Preparation Example 18. Among the dumplings of Examples 23 to 26, it has the best cooking quality. The batter cooks evenly and is firm and crispy.

[0143] As can be seen in Tables 7 and 8 above, the sensory quality of frozen dumplings prepared using the batter of Preparation Example 2, which contains 2.00% sodium alginate, is acceptable when cooked; however, mixing is somewhat difficult due to the high viscosity during batter preparation. Additionally, the batter of Preparation Example 3, which contains 5.00% xanthan gum, showed lower levels of batter mixing / preparation, cooking, and dumpling sensory quality compared to other preparation examples. It was confirmed that the batter of Preparation Example 4, which contains 5.00% dextrin, showed superior cooking and sensory quality compared to the batter of Preparation Example 1, while exhibiting a similar level of viscosity. Furthermore, it was confirmed that the batter of Preparation Example 16, which contains 24.00% or more protein, has high viscosity, making mixing difficult, and exhibits properties that are difficult to emulsify and break during batter preparation.

[0144] Synthesizing the above results, it was confirmed that the batter solutions of Preparation Examples 1 to 18 generally possessed acceptable physical properties and sensory quality. In particular, the raw materials used in the preparation of the batter solutions exhibited excellent mixing / preparation, cooking, and sensory quality even when the content of sodium alginate 1.3%, xanthan gum 2.00%, dextrin 5.00%, protein 20.00%, and emulsifier 0.5%. Furthermore, the mixing / preparation, cooking, and sensory quality of the batter solutions remained excellent even when the content of the raw materials was reduced to sodium alginate 0.03%, xanthan gum 0.15%, dextrin 0.05%, protein 3.00%, and emulsifier 0.12%. (When evaluating the viscosity, appearance, and sensory quality of each batter solution after cooking dumplings, a solution was generally evaluated as excellent if it allowed for batter formation and possessed crispness.)

[0145]

[0146] 2. Preparation and Evaluation of Batting Solutions with Varying Oil Types and Amounts

[0147] <2-1> Preparation of batter solution - Preparation Examples 19 to 24

[0148] The batter liquids of Preparation Examples 19 to 24 were prepared using the same raw materials and method as in Preparation Example 1, but with changes in the type of oil and the content of the raw materials.

[0149] The raw material composition and mixing order of Preparation Examples 19 to 24 are as shown in Tables 9 and 10 below.

[0150] Blending Step Raw Material Manufacturing Example 19 Manufacturing Example 20 Manufacturing Example 21 Blending Ratio (%) Blending Amount (g) Blending Ratio (%) Blending Amount (g) Blending Ratio (%) Blending Amount (g) 1st Blending (1 min) Water 66.896 200.688 70.256 210.768 70.35 2211.056 Oil Soybean Oil 4.20 12.60 4.20 12.60 4.20 12.60 Canola Oil 4.20 12.60 ---- Emulsifier 0.25 0.75 0.25 0.75 0.13 0.39 2nd Blending (1 min) Alginate Sodium 0.13 0.39 0.13 0.39 0.13 0.39 Water 16.72 45 0.172 17.56 45 2.69 217.588 5 2.76 43rd Blend (3 min) Xanthan Gum 0.35 1.05 0.35 1.05 0.35 1.05 Dextrin 0.60 1.80 0.60 1.80 0.60 1.80 Protein 6.65 19.95 6.65 19.95 6.65 19.95 Total 100% 300g 100% 300g 100% 300g

[0151] Blending Step Raw Material Preparation Example 22 Preparation Example 23 Preparation Example 24 Blending Ratio (%) Blending Amount (g) Blending Ratio (%) Blending Amount (g) Blending Ratio (%) Blending Amount (g) 1st Blending (1 min) Water 7 1.936 2 15.808 7 2.0322 16.096 7 1.936 2 15.808 Oil Soybean Oil 2.10 6.30 2.10 6.30 1.05 3.15 Canola Oil ---- 1.05 3.15 Emulsifier 0.25 0.75 0.13 0.39 0.25 0.75 2nd Blending (1 min) Alginate Sodium 0.13 0.39 0.13 0.39 0.13 0.39 Water 17.98 45 3.95 218.00 85 4.02 417.98 45 3.95 23 Third Blend (3 min) Xanthan Gum 0.35 1.05 0.35 1.05 0.35 1.05 Dextrin 0.60 1.80 0.60 1.80 0.60 1.80 Protein 6.65 19.95 6.65 19.95 6.65 19.95 Total 100% 300g 100% 300g 100% 300g

[0152] <2-2> Preparation of Frozen Dumplings - Examples 19 to 24

[0153] Frozen dumplings of Examples 19 to 24 were prepared using the batter of Preparation Examples 19 to 24 in the same manner as in <1-2> above.

[0154] <2-3> Viscosity of Batter and Sensory Evaluation of Cooked Frozen Dumplings

[0155] In the same manner as in <1-3> above, the viscosity of the batter liquid of Preparation Examples 19 to 24 was measured, and the frozen dumplings of Examples 19 to 24 were cooked.

[0156] The measured viscosity of the batter and the results of the sensory evaluation after cooking frozen dumplings using each batter are shown in Table 11 below. Also, images of the bottom surfaces of the cooked dumplings of Examples 19 to 24 are shown in FIG. 3.

[0157] Batter Liquid Viscosity (Pa·s) Sensory Opinions on Cooked Frozen Dumplings (Examples 19 to 24) Preparation Example 14.35 The preference for the dumpling wings and bottom parts is the highest. The batter liquid spreads evenly and remains the crispiest until the end. Slightly oilier compared to the dumplings in Example 19. Preparation Example 19.3.81 A texture and crispness similar to the dumplings in Example 1 are felt. It is the crispiest at the beginning but has a slightly mushy texture. Preparation Example 20.3.5 The uniformity of the dumpling wings and batter is the highest. The batter is light and has a texture that crumbles finely in the mouth. The batter on the bottom feels a little thick and a gluten taste is felt. The soybean oil taste is well felt. Preparation Example 21.3.75 Although the bottom part of the dumpling feels crispy, it seems to feel crispy because the batter is thickly coated on the bottom. Less oily compared to the dumplings in Example 20. 223.35 The batter is somewhat soggy and oily, and lacks crispness, but is at an acceptable level. Preparation Example 233.4 Overall, it is not crispy, but the wing parts of the dumpling feel somewhat hard when eaten. Preparation Example 243.62 It lacks crispness compared to the dumplings of Examples 22 and 23, but is at an acceptable level.

[0158] To summarize the above results, as the amount of oil in the batter decreased, the gluten flavor and other flavors became stronger and the crispness decreased somewhat; as the soybean oil content increased, it felt greasy and the dumpling wings felt thin, resulting in a crumbly texture when eaten and chewed.

[0159]

[0160] 3. Preparation and Evaluation of Batches with Different Protein Types

[0161] <3-1> Preparation of batter solution - Preparation Examples 25 and 26

[0162] The batters of Preparation Examples 25 and 26 were prepared using the same raw materials and method as in Preparation Example 1, but with a change in the type of protein. Preparation Example 25 was prepared using acid-pretreated gluten (OS-PRO, Glico) as the protein, and Preparation Example 26 was prepared using unpretreated gluten (Vital Wheat Gluten, Aminosib JSC).

[0163] The raw material composition and mixing order of Preparation Examples 1, 25, and 26 are as shown in Table 12 below.

[0164] Blending Step Raw Material Preparation Example 1 (Using alkali-pretreated gluten) Preparation Example 25 (Using acid-pretreated gluten) Preparation Example 26 (Using gluten) Blending Ratio (%) Blending Amount (g) Blending Ratio (%) Blending Amount (g) 1st Blending (1 min) Water 66.896 200.688 66.896 200.688 66.896 200.688 Soybean Oil 8.40 25.20 8.40 25.20 8.40 25.20 Emulsifier 0.25 0.75 0.25 0.75 0.25 0.75 2nd Blending (1 min) Alginate Sodium 0.13 0.39 0.13 0.39 0.13 0.39 Water 16.72 45 0.172 16.72 45 0.172 16.72 45 0.172 3rd Blend (3 min) Xanthan Gum 0.35 1.05 0.35 1.05 0.35 1.05 Dextrin 0.60 1.80 0.60 1.80 0.60 1.80 Protein 6.65 19.95 6.65 19.95 6.65 19.95 Total 100% 300g 100% 300g 100% 300g

[0165] <3-2> Preparation of Frozen Dumplings - Examples 25 and 26

[0166] Frozen dumplings of Examples 1, 25, and 26 were prepared using the batter of Preparation Examples 1, 25, and 26 in the same manner as in <1-2> above.

[0167] <3-3> Viscosity of Batter and Sensory Evaluation of Cooked Frozen Dumplings

[0168] In the same manner as in <1-3> above, the viscosity of the batter liquid of Preparation Examples 1, 25 and 26 was measured, and the frozen dumplings of Examples 1, 25 and 26 were cooked.

[0169] The measured viscosity of the batter and specific details regarding the mixing / preparation or cooking of the batter are shown in Table 6 below, and the results of the sensory evaluation after cooking of frozen dumplings using each batter are shown in Table 12 below. Also, images of the appearance of the batter of Preparation Examples 1, 25, and 26 are shown in FIG. 4, and images of the bottom of the cooked dumplings of Examples 1, 25, and 26 are shown in FIG. 5.

[0170] Batter Liquid Viscosity (Pa·s) Specifics regarding batter liquid (Preparation Examples 1, 25, and 26) Preparation Example 14.35 The wings spread out appropriately while cooking. Preparation Example 25.2.55 When mixing the batter liquid, emulsification does not work well, resulting in clumping. It does not spread well during cooking, but leaves a firm and crispy texture. Preparation Example 26.2.94 The batter has low viscosity and flowability, so it spreads thinly and quickly during cooking.

[0171] Sensory opinions on batter-cooked frozen dumplings (Examples 1, 25, and 26): Preparation Example 1: Has the best crispiness. Preparation Example 25: Feels somewhat hard, but the crispiness is similar to the dumpling of Example 1. Preparation Example 26: Lacking strength in the dumpling wings, it has a light crispiness and crumbles into small pieces in the mouth when eaten.

[0172] In summary, the results above show that when using acid-pretreated gluten or unpretreated gluten compared to alkali-pretreated gluten, emulsification does not occur well or viscosity is lower when mixing the batter, resulting in some differences during manufacturing and cooking. However, considering the sensory opinions on the cooked frozen dumplings, all batters using alkali-pretreated gluten, acid-pretreated gluten, and unpretreated gluten showed that wings spread out around the dumplings and the crispness of the wings was excellent.

[0173]

[0174] 4. Preparation and Evaluation of Batter Solutions Varying the Type of Thickener and the Presence or Absence of Emulsifier and Dextrin

[0175] <4-1> Preparation of batter solution - Preparation Examples 27 to 31

[0176] The batter liquids of Preparation Examples 27 to 31 were prepared by the same method as Preparation Example 1 above, but with different types of the first thickener, the presence or absence of the second thickener (xanthan gum), the presence or absence of the emulsifier, and the presence or absence of dextrin.

[0177] Specifically, in Preparation Example 27, the emulsifier was omitted in the first mixing step and High Acyl Gellan Gum (HA Gellan Gum) was used; in Preparation Example 28, Xanthan Gum was omitted in the third mixing step and Low Acyl Gellan Gum (LA Gellan Gum) was used; and in Preparation Example 29, sodium alginate was omitted in the second mixing step and LA Gellan Gum was used. In Preparation Example 30, sodium alginate was omitted in the second mixing step, xanthan gum and dextrin were omitted in the third mixing step, and LA Gellan Gum was used in the second mixing step. In Preparation Example 31, the emulsifier was omitted in the first mixing step, sodium alginate was omitted in the second mixing step, xanthan gum and dextrin were omitted in the third mixing step, and HA Gellan Gum was used in the second mixing step.

[0178] The raw material composition and mixing order of Manufacturing Examples 1, 27 to 31 are as shown in Tables 15 to 17 below.

[0179] Step Classification Raw Material Preparation Example 1 Preparation Example 27 Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) 1st Mixing (1 min) Water 66.896 200.688 66.896 200.688 Oil 8.40 25.20 8.40 25.20 Emulsifier 0.25 0.75 --HA Gellan Gum-- 0.25 0.75 2nd Mixing (1 min) 1st Thickener Sodium Alginate 0.13 0.39 0.13 0.39 LA Gellan Gum ----HA Gellan Gum ---- Water 16.72 45 0.172 16.72 45 0.172 3rd Mixing (3 min) 2 Thickener (Xanthan Gum) 0.35 1.05 0.35 1.05 Dextrin 0.60 1.80 0.60 1.80 Protein 6.65 19.95 6.65 19.95 Total 100% 300g 100% 300g

[0180] Step Classification Raw Material Preparation Example 28 Preparation Example 29 Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) 1st Mixing (1 min) Water 6.896 200.688 6.896 200.688 Oil 8.40 25.20 8.40 25.20 Emulsifier 0.25 0.75 0.25 0.75 2nd Mixing (1 min) 1st Thickener Sodium Alginate 0.13 0.39 --LA Gellan Gum --0.13 0.39 HA Gellan Gum ---- Water 16.72 45 0.172 16.72 45 0.172 3rd Mixing (3 min) 2nd Thickener Xanthan Gum --0.35 1.05 LA Gellan Gum 0.35 1.05 --HA Gellan Gum----Dextrin 0.60 1.80 0.60 1.80 Protein 6.65 19.95 6.65 19.95 Total 100% 300g 100% 300g

[0181] Stage Classification Raw Material Preparation Example 30 Preparation Example 31 Blending Ratio (%) Blending Amount (g) Blending Ratio (%) Blending Amount (g) 1st Blending (1 min) Water 6 7.37 6 20 2.128 6 7.76 20 3.28 Oil 8.40 25.20 8.40 25.20 Emulsifier 0.25 0.75 -- 2nd Blending (1 min) 1st Thickener Sodium Alginate ---- LA Gellan Gum 0.48 1.44 -- HA Gellan Gum -- 0.25 0.75 Water 16.84 45 0.53 216.94 50.82 3rd Blending (3 min) 2nd Thickener (Xanthan Gum) ---- Dextrin ---- Protein 6.65 19.95 6.65 19.95 Total 100% 300g 100% 300g

[0182] <4-2> Preparation of Frozen Dumplings - Examples 27 to 31

[0183] Frozen dumplings of Examples 27 to 31 were prepared using the batter of Preparation Examples 27 to 31 in the same manner as in <1-2> above.

[0184] <4-3> Viscosity of Batter and Sensory Evaluation of Cooked Frozen Dumplings

[0185] In the same manner as in <1-3> above, the viscosity of the batter liquid of Preparation Examples 27 to 31 was measured, and the frozen dumplings of Examples 27 to 31 were cooked.

[0186] The measured viscosity of the batter and specific details regarding the mixing / preparation or cooking of the batter are shown in Table 18 below, and the results of the sensory evaluation after cooking of frozen dumplings using each batter are shown in Table 19 below. In addition, images of the appearance of the batter of Preparation Examples 27 to 31 are shown in FIG. 6, images of the appearance of the batter of Preparation Examples 27 to 31 after steaming (97°C, 5 minutes 30 seconds) or after placing dumplings in the batter of Preparation Examples 27 to 31 and steaming (97°C, 5 minutes 30 seconds) are shown in FIG. 7, and images of the bottom of the cooked dumplings of Examples 27 to 31 are shown in FIG. 8.

[0187] Batter Viscosity (Pa·s) Specifics regarding batter (Preparation Examples 27 to 31) Preparation Example 27 15.8 When the emulsifier was replaced with HA gellan gum containing a large number of acyl groups, the viscosity was already high during the first mixing stage of batter preparation, but there was some degree of flowability. Preparation Example 28 4.09 Similar to the batter of Preparation Example 1, but the degree of mixing of the batter was insufficient, and separation occurred after steaming the dumplings. Preparation Example 29 5.94 When sodium alginate was replaced, the viscosity increased slightly, lumps formed, and a water-like liquid appearance was exhibited after steaming the dumplings. Preparation Example 30 3.3 Emulsification was poor during batter mixing, resulting in lumps, and layer separation occurred over time. Preparation Example 31 1.2 Emulsification was poor during batter mixing, but layer separation did not occur immediately after mixing; lumps were present, and layer separation occurred over time.

[0188] Sensory Opinions on Frozen Dumplings Cooked in Batter (Examples 27 to 31) Preparation Example 27: The batter spreads evenly, the wing firmness is good, and the crispy texture is the most preferred. Preparation Example 28: The wing is slightly thin and appears moist, but it is crispy. Preparation Example 29: The wing is thick and crispy, as if a hard membrane has formed. Preparation Example 30: It has the greatest firmness and good cooking quality, and the sensory evaluation results are at an acceptable level. Preparation Example 31: The batter wing is very thin and has a rustling crispness.

[0189] Based on the above results, it was confirmed that a batter of good quality can be produced even if the emulsifier, sodium alginate, and xanthan gum are each replaced with gellan gum in the composition of the batter of Preparation Example 1. In addition, it was confirmed that in the case of the batter of Preparation Example 31, which contains only water, oil, protein, and gellan gum, batter formation itself is possible, although lumps are present.

[0190]

[0191] 5. Preparation and Evaluation of Batter Solutions Varying the Type of Thickener and the Presence or Absence of Emulsifier and Dextrin

[0192] <5-1> Preparation of batter solution - Preparation Examples 30 to 35

[0193] Batter solutions of Preparation Examples 32 to 35 and Preparation Examples 30 and 31 of [Table 17] were prepared by the same method as Preparation Example 1 above, but with different types of the first thickener, the presence or absence of the second thickener (xanthan gum), the type or presence or absence of the emulsifier, and the presence or absence of dextrin. Sodium alginate, HA gellan gum (High Acyl Gellan gum), LA gellan gum (Low Acyl Gellan gum), or a combination thereof were used as the first thickener.

[0194] The raw material composition and mixing order of Preparation Examples 30 and 31 are as shown in Table 17 above, and the raw material composition and mixing order of Preparation Examples 1, 32 to 35 are as shown in Tables 20 to 22 below.

[0195] Step Classification Raw Material Preparation Example 1 Preparation Example 32 Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) 1st Blending (1 min) Water 66.89 6200 0.68 867.76 203.28 Oil 8.40 25.20 8.40 25.20 Emulsifier Polyglycerol Fatty Acid Ester 0.25 0.75 0.25 0.75 Lyso Lecithin ---- 2nd Blending (1 min) 1st Thickener Sodium Alginate 0.13 0.39 -- LA Gellan Gum ---- HA Gellan Gum ---- Water 16.72 450.172 16.94 50.82 3rd Blending (3 min) 2 Thickener (Xanthan Gum) 0.35 1.05 -- Dextrin 0.60 1.80 -- Protein 6.65 19.95 6.65 19.95 Total 100% 300g 100% 300g

[0196] Step Classification Raw Material Preparation Example 33 Preparation Example 34 Mixing Ratio (%) Mixing Amount (g) Mixing Ratio (%) Mixing Amount (g) 1st Mixing (1 min) Water 6 7.48 20 2.44 6 7.65 6 20 2.96 8 Oil 8.40 25.20 8.40 25.20 Emulsifier Polyglycerol Fatty Acid Ester 0.25 0.75 0.25 0.75 Lyso Lecithin ---- 2nd Mixing (1 min) 1st Thickener Sodium Alginate -- 0.13 0.39 LA Gellan Gum ---- HA Gellan Gum ---- Water 16.87 50.61 16.91 45 0.74 2 3rd Mixing (3 min) 2 Thickener (Xanthan Gum) 0.35 1.05 -- Dextrin ---- Protein 6.65 19.95 6.65 19.95 Total 100% 300g 100% 300g

[0197] Step | Raw Material Preparation Example | 35 Mixing Ratio (%) | Mixing Amount (g) 1st Mixing (1 min) Water 67.76 | 20 | 3.28 Oil 8.40 | 25.20 Emulsifier Polyglycerol fatty acid ester -- Lysolecithin 0.25 | 0.75 2nd Mixing (1 min) 1st Thickener Sodium alginate -- LA Gellan gum -- HA Gellan gum -- Water 16.87 | 50.61 3rd Mixing (3 min) 2nd Thickener (Xanthan gum) -- Dextrin -- Protein 6.65 | 19.95 Total 100% | 300g

[0198] <5-2> Preparation of Frozen Dumplings - Examples 30 to 35

[0199] Frozen dumplings of Examples 1, 30 to 35 were prepared using the batter liquids of Preparation Examples 1, 32 to 35 and Preparation Examples 30 and 31 of [Table 18] in the same manner as in <1-2> above.

[0200] <5-3> Viscosity of Batter and Sensory Evaluation of Cooked Frozen Dumplings

[0201] In the same manner as in <1-3> above, the viscosity of the batter liquids of Preparation Examples 1, 32 to 35 and Preparation Examples 30 and 31 of [Table 18] was measured, and the frozen dumplings of Examples 1, 30 to 35 were cooked.

[0202] The measured viscosity of the batter, specific details regarding the mixing / preparation or cooking of the batter are shown in Table 23 below, and the results of the sensory evaluation after cooking of frozen dumplings using each batter are shown in Table 24 below.

[0203] Meanwhile, images of the appearance of the batter of Preparation Examples 32, 30, and 35, in which layer separation occurred or emulsification did not occur well during preparation, are shown in FIG. 9. Additionally, images of the appearance of the batter of Preparation Examples 33, 34, 30, and 31 before steaming, or before steaming after placing dumplings on the batter of each of Preparation Examples 33, 34, 30, and 31, are shown in FIG. 10. Furthermore, images of the appearance of the batter of Preparation Examples 33, 34, 30, and 31 after steaming (97°C, 5 minutes 30 seconds) or after placing dumplings on the batter of each of Preparation Examples 33, 34, 30, and 31 and steaming (97°C, 5 minutes 30 seconds) are shown in FIG. 11. In addition, images of the bottom surfaces of the cooked dumplings of Examples 33, 34, 30, and 31 are shown in FIG. 12.

[0204] Batter Viscosity (Pa·s) Specifics regarding batter (Preparation Examples 1, 30 to 35) Preparation Example 14.35 Cooked with wings spreading appropriately. Preparation Example 32 Unmeasurable Layer separation appeared immediately after mixing. Preparation Example 332.58 Most similar to the batter of Preparation Example 1 and mixing is good. Preparation Example 341.11 Emulsification appeared to be good when mixing the batter, but lumps or unemulsified parts were confirmed after steaming the dumplings. Preparation Example 302.27 / When pre-hydrated 3.3 Emulsification was poor when mixing the batter, resulting in lumps, and layer separation occurred over time. When gellan gum was dissolved in water beforehand and added, viscosity increased and emulsification improved. Preparation Example 3111.2 Emulsification was poor when mixing the batter, but layer separation did not occur immediately after mixing; lumps were present, and layer separation occurred over time. Preparation Example 35 Unmeasurable. Similar to Manufacturing Example 32, emulsification was poor and layer separation occurred.

[0205] Sensory opinions on batter-cooked frozen dumplings (Examples 1, 30 to 35) Preparation Example 1: Best crispiness. Preparation Example 32: Batter layer separation occurred. Preparation Example 33: Lightest crispiness, acceptable level. Preparation Example 34: Slightly heavier than Preparation Example 33, crispy, and slightly firm. Preparation Example 30: Highest firmness, good cooking quality, and acceptable level based on sensory evaluation results. Preparation Example 31: Batter wings are very thin, and crispiness is rustling. Preparation Example 35: Batter layer separation occurred.

[0206] Synthesizing the above results, it was confirmed that while a batter composed solely of water, oil, protein, and an emulsifier resulted in layer separation and made batter formation somewhat difficult, the batter of Preparation Example 31, which contained only water, oil, protein, and gellan gum, allowed for batter formation despite the presence of lumps. Furthermore, as confirmed in the batters of Preparation Examples 30, 31, 33, and 34, batter can be formed even if only one of the first or second thickener is included, and sensory evaluation of the dumplings prepared using this batter confirmed that they maintained their crispness.

[0207]

[0208] 6. Preparation and Evaluation of Batteries with Different Protein Content

[0209] <6-1> Preparation of batter solution - Preparation Examples 36 and 37

[0210] The batter of Preparation Examples 36 and 37 was prepared using the same raw materials and method as in Preparation Example 1, but using grain flour (rice flour) or modified starch (oxidized starch) instead of protein.

[0211] The raw material composition and mixing order of Preparation Examples 1, 36, and 37 are as shown in Table 25 below.

[0212] Blending Step Ingredients Preparation Example 1 (Using alkali-pretreated gluten) Preparation Example 36 (Using grain flour (rice flour)) Preparation Example 37 (Using modified starch (oxidized starch) Blending Ratio (%) Blending Amount (g) Blending Ratio (%) Blending Amount (g) 1st Blending (1 min) Water 66.896 200.688 66.896 200.688 66.896 200.688 Soybean Oil 8.40 25.20 8.40 25.20 8.40 25.20 Emulsifier 0.25 0.75 0.25 0.75 0.25 0.75 2nd Blending (1 min) Alginate Sodium 0.13 0.39 0.13 0.39 0.13 0.39 Water 16.72 45 0.172 16.72 45 0.172 16.72 45 0.172 3rd Blend (3 min) Xanthan Gum 0.35 1.05 0.35 1.05 0.35 1.05 Dextrin 0.60 1.80 0.60 1.80 0.60 1.80 Protein 6.65 19.95 ----Grain Flour--6.65 19.95--Modified Starch----6.65 19.95 Total 100% 300g 100% 300g 100% 300g

[0213] <6-2> Preparation of Frozen Dumplings - Examples 36 and 37

[0214] Frozen dumplings of Examples 1, 36, and 37 were prepared using the batter of Preparation Examples 1, 36, and 37 in the same manner as in <1-2> above.

[0215] <6-3> Viscosity of Batter and Sensory Evaluation of Cooked Frozen Dumplings

[0216] In the same manner as in <1-3> above, the viscosity of the batter liquid of Preparation Examples 1, 36, and 37 was measured, and the frozen dumplings of Examples 1, 36, and 37 were cooked. In addition, the hardness and fracturability of the batter attached to the cooked dumplings of Examples 1, 36, and 37 (i.e., the batter liquid of the cooked Preparation Examples 1, 36, and 37) were measured using a texture analyzer (TA.XTplus100C Texture Analyser, Stable micro systems).

[0217] Specifically, hardness and brittleness were measured using a 5-blade shear probe (5-blade Kramer cell) under the following conditions: a pre-test speed of the probe descending to the sample, a test speed of 2 mm / s, a depth of penetration of the probe into the sample, a distance of 20 mm, a trigger force of 5 g, and a post-test speed of the probe returning to its original position after penetrating the sample. After measurement with a physical property analyzer, hardness was compared using the maximum value of the peaks, and brittleness was compared using the number of peaks.

[0218] The measured viscosity of the batter and specific details regarding the mixing / preparation or cooking of the batter are shown in Table 26 below, and the results of the sensory evaluation after cooking of frozen dumplings using each batter are shown in Table 27 below. In addition, the measured hardness and crispness of the batter are shown in FIG. 13, and images of the bottom surfaces of the cooked dumplings of Examples 1, 36, and 37 are shown in FIG. 14.

[0219] Batter Viscosity (Pa·s) Specifics regarding batter (Preparation Examples 1, 36, and 37) Preparation Example 14.35 Cooks with the wings spreading appropriately. Preparation Example 36.2.3 Flowability when mixing the batter, but the batter does not spread until the very last time during cooking and takes a long time to cook. Preparation Example 37.1.83 Low viscosity after mixing, and the volume of oxidized starch increases significantly over the tray after steaming the dumplings. The batter spreads faster during cooking compared to the batter of Preparation Example 36.

[0220] Sensory opinions on batter-cooked frozen dumplings (Examples 1, 36, and 37) Preparation Example 1: Has the best crispiness. Preparation Example 36: Under the same conditions, the batter is not sufficiently cooked, the bottom appears burnt, and the texture is thick. Preparation Example 37: Has crumbly texture and a light crispiness.

[0221] As can be seen in FIG. 13, the batter of prepared Example 1 has significantly higher crispness and significantly lower hardness compared to the batter of prepared Examples 36 and 37, exhibiting a texture that is crispy but not hard.

[0222]

[0223] 7. Preparation and evaluation of batters with different protein content or presence.

[0224] <7-1> Preparation of batter solution - Preparation Examples 38 and 39

[0225] The batters of Preparation Examples 38 and 39 were prepared using the same raw materials and method as in Preparation Example 1, but with modified starch (oxidized starch) instead of protein or with different protein (alkali-pretreated gluten) content.

[0226] The raw material composition and mixing order of Preparation Examples 1, 38, and 39 are as shown in Table 28 below.

[0227] Blending Step Raw Material Preparation Example 1 (Using alkali-pretreated gluten) Preparation Example 38 (Protein content adjusted downward) Preparation Example 39 (Using modified starch (oxidized starch)) Blending Ratio (%) Blending Amount (g) Blending Ratio (%) Blending Amount (g) Blending Ratio (%) Blending Amount (g) 1st Blending (1 min) Water 66.896 200.688 68.216 204.648 68.216 204.648 Soybean Oil 8.40 25.20 8.40 25.20 8.40 25.20 Emulsifier 0.25 0.75 0.25 0.75 0.25 0.75 2nd Blending (1 min) Alginate Sodium 0.13 0.39 0.13 0.39 0.13 0.39 Water 16.72 45 0.172 17.05 45 1.162 17.05 45 1.162 3rd Blend (3 min) Xanthan Gum 0.35 1.05 0.35 1.05 0.35 1.05 Dextrin 0.60 1.80 0.60 1.80 0.60 1.80 Protein 6.65 19.95 5.00 15.00 --Modified Starch---- 5.00 15.00 Total 100% 300g 100% 300g 100% 300g

[0228] <7-2> Preparation of Frozen Dumplings - Examples 38 and 39

[0229] Frozen dumplings of Examples 1, 38, and 39 were prepared using the batter of Preparation Examples 1, 38, and 39 in the same manner as in <1-2> above. In addition, a commercially available product was purchased and used as Example 40.

[0230] <7-3> Sensory Evaluation of Color, Intensity, and Flavor of Cooked Dumplings

[0231] Frozen dumplings of Examples 1, 38 to 40 were cooked in the same manner as in <1-3> above, and the characteristics (color, intensity, and flavor) of the cooked dumplings of Examples 1, 38 to 40 were evaluated according to the definitions and criteria listed in Table 30 below.

[0232] Meanwhile, the color evaluation was specifically evaluated according to the color code of the NCS (Natural Color System), and the color evaluation results of the cooked dumplings of Examples 1, 38 to 40 are as shown in FIG. 15.

[0233] Characteristic Definition Criteria Sample Example 1 Example 38 Example 39 Example 40 Color Intensity or concentration of the baked surface color of the sample color index 78 58 Degree of crispness of the bottom surface Loudness of the sound made when cutting the bottom surface of the dumpling wrapper with front teeth Nacho (8) 76 56 Degree of firmness of the dumpling wrapper wings Degree of firmness of the sample edge 2-folded raw dumpling wrapper (6) - Potato Sujebi (13) 5.5 4.5 57 Degree of thickness of the dumpling wrapper wings Degree of thickness of the sample edge 2-layer raw dumpling wrapper (10) 43.5 45 Steamed flour scent Unique scent felt from steamed flour Steamed dumpling wrapper (dumpling wrapper blanched in 100C water for 1 minute) (10) 55 56 Scooped flour scent Unique scent felt from scorched flour Scooped dumpling wrapper (dumpling wrapper baked until all sides turn brown) (10) 7.5 778 Oil scent Unique scent felt from heated oil Aroma Heated soybean oil (heated to 100℃ and cooled) (10)6768 Steamed flour aroma The unique aroma felt in steamed flour Steamed dumpling wrapper (dumpling wrapper blanched in 100℃ water for 1 minute) (10)7777 Scooped flour aroma The unique aroma felt in scorched flour Scooped dumpling wrapper (dumpling wrapper baked until all sides turn brown) (10)87.589 Oil aroma The unique aroma felt in heated oil Heated soybean oil (heated to 100℃ and cooled) (10)5.565.57

[0234] As shown in Table 29 above, regarding the dumpling color, the surface color intensity (darkness) was weakest in the dumpling of Example 39, while the surface color of the dumplings of Examples 38 and 40 was found to be somewhat darker. In addition, it was confirmed that the thickness and firmness of the dumpling wrapper wings were proportional, and the crispy texture was felt most strongly in the dumpling of Example 1. Steamed flour, scorched flour, oil aroma, and oil flavor were felt somewhat strongly in Example 40, while there was no significant difference among the dumplings of Examples 1, 38, and 39.

[0235]

[0236] 8. Types of food to which batter is applied and cooking and evaluation of foods prepared using different baking methods

[0237] <8-1> Preparation of Spring Rolls, Kimchi Cheese Rice Balls, and Chicken

[0238] <8-1-1> Deep-frying cooking method - Examples 41 to 43

[0239] After coating the surface of the spring roll with oxidized starch (0.6g), the batter (5g) of Preparation Example 1 was applied, and the spring roll was immersed in oil filled in a deep fryer and heated at 165°C to 175°C for 4 minutes to produce the spring roll of Example 41 cooked by deep frying (center temperature: 65°C).

[0240] The cooked kimchi cheese rice ball of Example 42 (core temperature: 40°C) was prepared by cooking in the same manner as in Example 41, but using a kimchi cheese rice ball instead of a spring roll, and heating at 165°C for 6 minutes.

[0241] The cooked chicken of Example 43 (core temperature: 90°C) was prepared by cooking in the same manner as in Example 41, but using chicken instead of spring rolls, and heating at 180°C for 4 minutes.

[0242] <8-1-2> Pan-frying Cooking - Examples 44 to 46

[0243] The batter (7g) of Preparation Example 1 was applied to the surface of a spring roll, placed on a frying pan, covered with a lid, and heated at 200°C for 6 minutes to produce the spring roll of Example 44 cooked by the pan-frying method.

[0244] The cooked kimchi cheese rice ball of Example 45 was prepared by cooking in the same manner as in Example 44, but using a kimchi cheese rice ball instead of a spring roll, and heating at 200°C for 12 minutes.

[0245] The cooked chicken of Example 46 was prepared by cooking in the same manner as the cooking method of Example 45, but using chicken instead of spring rolls, and heating at 200°C for 10 minutes.

[0246] <8-2> Results of Sensory Evaluation of Various Cooked Foods

[0247] For the various cooked foods of Examples 41 to 46 above, appearance preference, crispness intensity, and crispness preference were evaluated, and scores were indicated in Table 30. Sensory evaluation was also performed and compared with foods cooked without the batter applied. In addition, the pickup rate (the percentage of the batter attached to the food = (weight of food after batter application - weight of food before batter application) / weight of food before batter application %) was calculated, and the sensory evaluation opinions for the foods of Examples 41 to 46 above are shown in Table 31.

[0248] Food Type Classification Deep-frying Method Spring Roll Food Batter Not Coated (n=5) Example 41 Appearance Preference 3.6 3 4.50 Crispness Intensity 3.5 0 4.88 Crispness Preference 3.5 0 4.63 Kimchi Cheese Rice Ball Food Batter Not Coated (n=5) Example 42 Appearance Preference 4.0 0 4.11 Crispness Intensity 4.3 3 4.00 Crispness Preference 3.4 4 4.22 Chicken Food Batter Not Coated (n=5) Example 43 Appearance Preference 3.6 0 4.60 Crispness Intensity 3.0 0 4.50 Crispness Preference 2.6 0 4.40

[0249] Classification of Food Type Deep Frying Method Pan Frying Method Spring Roll Example Example 41 Example 44 Pickup Rate 21.84% (n=5) 26.93% (n=2) Sensory Evaluation Results Intensity increases and a crispy texture is preferred when cooked with batter. Spring rolls cooked with batter are crispier. Kimchi Cheese Rice Ball Example Example 42 Example 45 Pickup Rate 12.74% (n=4) 15.05% (n=1) Sensory Evaluation Results Light crispiness and preference increase when cooked with batter. The crispness and taste of the scorched rice on the surface of the rice ball are improved when cooked with batter. Chicken Example Example 43 Example 46 Pickup Rate 17.42% (n=5) 16.43% (n=2) Sensory Evaluation Results There is almost no crispiness when not coated with batter, and crispiness when cooked with batter Increases. As the batter is applied thinly, widely spread wings are formed, resulting in a light crispness.

[0250] As confirmed in Tables 30 and 31 above, the pickup rate varied slightly depending on the food to which the batter was applied, and the appearance of the food coated with batter after cooking varied slightly. For all three foods, appearance preference, crispiness intensity, and preference were higher when cooked with batter. Additionally, in the case of foods prepared by the deep frying method, the crispiness intensity of the rice ball was somewhat lower, but the preference was higher when cooked with batter.

[0251]

[0252] Although preferred embodiments of the present application have been described by way of example above, the scope of the present application is not limited to such specific embodiments, manufacturing examples, and experimental examples, and those skilled in the art will be able to make appropriate modifications within the scope described in the claims of the present application.

Claims

1. An edible composition comprising protein, oil, water, and a thickener.

2. An edible composition comprising protein, oil, and water, having a viscosity of 1,000 to 20,000 cP at 24.5°C.

3. In Claim 1, The above edible composition further comprises an emulsifier.

4. In Claim 2, The above edible composition further comprises a thickener and an emulsifier.

5. In any one of the aforementioned claims, The above edible composition is an edible composition having a viscosity of 2,000 to 5,000 cP at 24.5℃.

6. In any one of the aforementioned claims, The above edible composition is an edible composition having a viscosity of 3,000 to 4,500 cP at 24.5℃.

7. In any one of the aforementioned claims, An edible composition in which the above protein contains gluten.

8. In any one of the aforementioned claims, An edible composition comprising at least one selected from the group consisting of gluten, isolated soy protein, gliadin, zein, casein, orzenin, panicin, kafirin, avenin, secalinin, hordein, and penniseiten.

9. In any one of the aforementioned claims, An edible composition in which the above protein comprises two or more different proteins.

10. In any one of the aforementioned claims, An edible composition having a protein content of 1% to 30% by weight based on the total weight of the edible composition.

11. In any one of the aforementioned claims, An edible composition having a protein content of 3% to 20% by weight based on the total weight of the edible composition.

12. In any one of the aforementioned claims, An edible composition comprising at least one selected from the group consisting of xanthan gum, sodium alginate, gum arabic, gellan gum, pectin, carrageenan, cellulose, alginic acid, and gelatin.

13. In any one of the aforementioned claims, An edible composition comprising two or more different thickeners.

14. In any one of the aforementioned claims, An edible composition in which the above-mentioned thickener comprises xanthan gum and sodium alginate.

15. In any one of the aforementioned claims, An edible composition having a xanthan gum content of 0.15% to 2% by weight based on the total weight of the edible composition.

16. In any one of the aforementioned claims, An edible composition having a sodium alginate content of 0.03% to 1.3% by weight based on the total weight of the edible composition.

17. In any one of the aforementioned claims, An edible composition having a content of 0.005% to 5% by weight based on the total weight of the edible composition, wherein the content of the above-mentioned thickener is 0.005% to 5% by weight.

18. In any one of the aforementioned claims, An edible composition having a content of 0.15% to 2.1% by weight based on the total weight of the edible composition, wherein the content of the above-mentioned thickener is 0.15% to 2.1% by weight.

19. In any one of the aforementioned claims, The above emulsifier comprises at least one selected from the group consisting of lecithin, enzymatically hydrolyzed lecithin, sucrose ester, monoglycerol, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and fatty acid monoglyceride.

20. In any one of the aforementioned claims, An edible composition comprising two or more different emulsifiers.

21. In any one of the aforementioned claims, An edible composition having a content of 0.1% to 20% by weight based on the total weight of the edible composition, wherein the emulsifier is present in an amount of 0.1% to 20% by weight.

22. In any one of the aforementioned claims, An edible composition having a content of 0.13% to 0.5% by weight based on the total weight of the edible composition, wherein the content of the emulsifier is 0.13% to 0.5% by weight.

23. In any one of the aforementioned claims, An edible composition comprising at least one selected from the group consisting of canola oil, soybean oil, safflower oil, corn oil, rapeseed oil, sesame oil, flaxseed oil, sunflower oil, vegetable oil, fish oil, animal oil, and transesterified oil.

24. In any one of the aforementioned claims, An edible composition in which the above oil comprises two or more different oils.

25. In any one of the aforementioned claims, An edible composition having an oil content of 1% to 40% by weight based on the total weight of the edible composition.

26. In any one of the aforementioned claims, An edible composition having an oil content of 2% to 8.4% by weight based on the total weight of the edible composition.

27. In any one of the aforementioned claims, An edible composition in which the above water is 10% to 95% by weight based on the total weight of the edible composition.

28. In any one of the aforementioned claims, An edible composition in which the water is 70% to 90% by weight based on the total weight of the edible composition.

29. In any one of the aforementioned claims, The above edible composition is an edible composition that further comprises carbohydrates.

30. In any one of the aforementioned claims, The above edible composition further comprises a carbohydrate including dextrin.

31. In any one of the aforementioned claims, The above edible composition further comprises a carbohydrate including dextrin having a molecular weight of 30,000 Da to 1,000,000 Da.

32. In any one of the aforementioned claims, The above edible composition further comprises a carbohydrate including dextrin having a molecular weight of 400,000 Da to 600,000 Da.

33. In any one of the aforementioned claims, The above edible composition further comprises a carbohydrate selected from the group consisting of wheat, corn, barley, buckwheat, potato, soybean, red bean, millet, and chestnut.

34. In any one of the aforementioned claims, The above edible composition comprises two or more different carbohydrates.

35. In any one of the aforementioned claims, An edible composition having a carbohydrate content of 0.1% to 50% by weight based on the total weight of the edible composition.

36. In any one of the aforementioned claims, An edible composition having a carbohydrate content of 0.5% to 5% by weight based on the total weight of the edible composition.

37. In any one of the aforementioned claims, The above edible composition is an edible composition that does not contain starch.

38. In any one of the aforementioned claims, The above edible composition is an edible composition that does not contain wheat flour.

39. In any one of the aforementioned claims, The above edible composition is an edible composition that does not contain wheat.

40. In any one of the aforementioned claims, The above edible composition is an edible composition that does not contain rice flour.

41. In any one of the aforementioned claims, The above edible composition is an edible composition that does not contain rice starch.

42. In any one of the aforementioned claims, The above edible composition is an edible composition that does not contain rice.

43. In any one of the aforementioned claims, The above edible composition is an edible composition that does not contain glutinous rice starch.

44. In any one of the aforementioned claims, The above edible composition is an edible composition that does not contain glutinous rice flour.

45. In any one of the aforementioned claims, The above edible composition is an edible composition that does not contain glutinous rice.

46. ​​In any one of claims 1 to 36, The above edible composition is an edible composition that further comprises glutinous rice.

47. In any one of claims 1 to 36, The above edible composition is an edible composition that further comprises glutinous brown rice.

48. In any one of claims 1 to 36, The above edible composition further comprises glutinous brown rice, and An edible composition in which the content of the glutinous brown rice is 0.5% to 5% by weight based on the total weight of the edible composition.

49. A method for preparing an edible composition of any one of claims 1 to 48, comprising the step of mixing a protein, oil, water, and a thickener.

50. In claim 49, The above manufacturing method comprises the step of preparing a first mixture by mixing oil and water; A step of preparing a second mixture by adding a thickening agent to the first mixture; and A method for preparing an edible composition of any one of claims 1 to 48, comprising the step of adding protein to the second mixture.

51. In claim 50, A method for preparing an edible composition of any one of claims 1 to 48, wherein a thickening agent is further added in the step of adding protein to the second mixture.

52. In Claim 49, A method for preparing an edible composition of any one of claims 1 to 48, wherein an emulsifier is further mixed in the mixing step above.

53. In Claim 52, The above manufacturing method comprises the step of preparing a first mixture by mixing oil, an emulsifier, and water; A step of preparing a second mixture by adding a thickening agent to the first mixture; and A method for preparing an edible composition of any one of claims 1 to 48, comprising the step of adding protein to the second mixture.

54. In Claim 53, A method for preparing an edible composition of any one of claims 1 to 48, wherein a thickening agent is further added in the step of adding protein to the second mixture.

55. In claim 49, A method for preparing an edible composition of any one of claims 1 to 48, wherein a carbohydrate is further mixed in the mixing step above.

56. In claim 49, A method for preparing an edible composition of any one of claims 1 to 48, wherein a carbohydrate containing dextrin is further mixed in the mixing step above.

57. In claim 55 or 56, The above manufacturing method comprises the step of preparing a first mixture by mixing oil, an emulsifier, and water; A step of preparing a second mixture by adding a thickening agent to the first mixture; and A method for preparing an edible composition of any one of claims 1 to 48, comprising the step of adding protein and carbohydrates to the second mixture.

58. In Claim 57, A method for preparing an edible composition of any one of claims 1 to 48, wherein a thickening agent is further added in the step of adding protein and carbohydrates to the second mixture.

59. An edible composition prepared by the method of any one of claims 49 to 58.

60. An edible product comprising an edible composition of any one of claims 1 to 48 and claim 59.

61. In claim 60, The above edible product is a mandu, dumpling, gyoza, gnocchi, or pierogi.

62. In either claim 60 or 61, The above edible product is a frozen edible product.

63. In either claim 60 or 61, The above edible product is an edible product that is not frozen.

64. In any one of claims 60 to 63, The above edible composition is present in at least a portion of the outermost layer of the edible product.

65. A method for manufacturing an edible product according to any one of claims 60 to 64, comprising the step of coating at least a portion of the surface of a food with an edible composition.

66. A method for cooking an edible product according to any one of claims 60 to 64, comprising the step of heating the edible product without adding oil or water.

67. In Claim 66, A method for cooking an edible product according to any one of claims 60 to 64, wherein the heating step above does not add oil.

68. In either claim 66 or claim 67, A method for cooking an edible product according to any one of claims 60 to 64, wherein the heating step above does not add water.

69. An edible composition for frozen dumplings comprising pretreated gluten, high molecular weight dextrin, sodium alginate, an emulsifier, a thickener, water, and oil.

70. Frozen dumplings with the edible composition of claim 69 attached.

71. A step of preparing a first mixed composition by mixing water, oil, and an emulsifier, A step of preparing a second mixed composition by mixing sodium alginate and the first mixed composition; and A method for preparing an edible composition of claim 69, comprising the step of mixing dextrin, pretreated gluten, and the second mixed composition.

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