JP2006271287A - Stuffing-enclosing noodle strip food for cooking by baking - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a stuffing-enclosing noodle strip food for cooking by baking, having favorable just-baked palate feeling even reheating after room temperature preservation, freezing or refrigerating after cooking by baking, excellent in operability in cooking by baking and having even baked color. <P>SOLUTION: This stuffing-enclosing noodle strip food for cooking by baking has a mixture containing an oil absorbing substance and oil and fat included between noodle strips and stuffing. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a baked noodle band food that has a preferable texture even after reheating after being stored at room temperature, frozen, or refrigerated after baking, and has good operability during baking. .

  As for the cooking method of baked dumplings, such as baked dumplings, it is common to cook raw or steamed dumplings, etc., optionally frozen in an iron plate pan etc. with oil on one side and steam it It is.

  However, with this method, if skill is required to achieve uniform grilling, or if it is taken out after steaming, or refrigerated / frozen, the moisture from the inside and outside air will cause noodles such as gyoza skin. There was a problem that the surface was shifted to the belt and the baked surface was softened.

  Therefore, in order to solve the problem of maintaining the texture of the dumpling skin even after cooking, it is characterized by applying a coating material containing high amylose starch to the outside of the dumpling skin and its peripheral part during the production of dumplings. A method for producing baked gyoza is known (see Patent Document 1).

  However, this method does not suppress an increase in the amount of water in the dumpling skin itself, and the high amylose starch itself forms a cracked film to maintain the texture of the grilled surface in a simulated manner.

  A method of attaching cooking oil to the surface of baked and cooked dumplings for the purpose of maintaining and / or improving the crispy feeling of the grilled surface by heating and cooking again immediately before eating the baked dumplings that have been frozen or refrigerated after cooking. Is known (see Patent Document 2). In the invention, it is further described that the grilled surface of the dumpling is made of multiple layers.

  However, this method is characterized in that edible oil adheres to the surface of the dumplings, and moisture transfer from the outside of the grilled dumpling surface to the dumpling skin is suppressed, but moisture transfer from the inner ingredients to the dumpling skin Cannot be prevented. Moreover, it is not preferable to multiplex the grilled skin of dumplings in that the manufacturing process becomes complicated.

  A method is known in which a microcapsule containing fats and oils is contained in a noodle band to maintain a freshly baked texture even when a frozen baked dumpling is cooked in a microwave or the like (Patent Document 3). reference).

  However, this method requires stable production of microcapsules. Therefore, the manufacturing process is complicated, which is not preferable in terms of manufacturing cost.

  A method is known in which water, fats and oils, an emulsifier, cereal flour and / or protein are used as raw materials for the emulsion, and the emulsion is baked by attaching it to the grilled dumpling surface (see Patent Document 4). According to the invention, there is a description that after cooking baked dumplings, the crispy texture of the grilled surface is maintained even after a long period of time.

  However, this method is characterized in that the emulsion is attached to the grilled surface of the dumpling, and moisture transfer from the outside of the grilled dumpling surface to the dumpling skin is suppressed, but the moisture transfer from the filling to the dumpling skin Cannot be prevented. Moreover, the process of producing an emulsion is required.

JP 2002-306140 A JP-A-10-271978 Japanese Patent Laid-Open No. 08-000233 Japanese Patent Laid-Open No. 06-245740

  The present invention provides a freshly baked food texture that can be reheated after being stored at room temperature, frozen, or refrigerated after baking, has good operability during baking, has a uniform baking color, and has a uniform baking color. It is related to strawberry noodle strip food.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that the problem can be solved by containing a mixture containing an oil-absorbing substance and fats and oils between the noodle band and the koji, and complete the present invention. It came to. The present invention includes the following items.

(1) A packaged noodle strip food for grilled cooking, wherein a mixture containing an oil-absorbing substance and fat is contained between the noodle strip and the candy. (2) The packaged noodle band food for grilled cooking according to (1), wherein the oil-absorbing substance is a food material that does not gel even when heated after water absorption. (3) The baked food packaging according to (1), wherein the oil-absorbing substance is at least one of bread crumbs, crackers, corn flakes, corn grits, bran, dietary fiber, twein, expanded grain flour, and silicon dioxide. Salmon noodle strip food. (4) The enameled noodle strip food for grilled cooking according to (1) to (3), wherein the particle size of the oil-absorbing substance is 14 mesh or less. (5) The process for containing a mixture containing an oil-absorbing substance and fat between the noodle band and the koji is performed a plurality of times, and the baked noodle band food for baking cooking according to (1) to (4) Production method. (6) Baked cooking characterized in that a grilled dumpling containing a mixture of an oil-absorbing substance and fats and oils is contained between noodle strips and rice cakes, and then edible fats and oils are attached to the grilled surface. Of making bun noodle strip food. (7) Baked cooking characterized in that a grilled dumpling containing a mixture containing an oil-absorbing substance and fats and fats is contained between a noodle strip and a bowl and then stored with the grilled surface facing up. Method of preserving the noodle band food. (8) The packaged noodle strip food for grilled cooking according to any one of (1) to (4), wherein a cavity is formed between the noodle strip and the rice cake after baking.

  By using the present invention, it has a preferable texture even if it is reheated after being stored at room temperature, frozen storage or refrigerated after baking, good operability during baking, uniform baking color, grilled dumplings, etc. It is possible to provide a baked noodle strip food.

  Embodiments of the present invention will be described below.

  As used herein, the “baked noodle strip food” refers to foods that are prepared by wrapping strawberries in noodle strips. Examples of the gyoen noodle band food include dumplings, shochu, spring rolls, and Chinese buns. In general, dumplings have a high moisture content in the bowl, and the grilled portion of the dumpling skin is desired to have a crispy texture, and the portion of the dumpling skin other than the grilled surface is an elastic food. A feeling is desired. The present invention is particularly effective for dumplings. In the present invention, if there is no particular limitation, dumpling means grilled dumplings.

  The koji referred to in the present invention is generally prepared by mixing vegetables, meat, seasonings and the like. In order to suppress moisture transfer to the grilled surface during storage, it is preferable to reduce the amount of moisture in the filling or reduce the water activity.

  The noodle band according to the present invention is generally produced by mixing flour, water, salt, etc. to make a rag, kneading, and then stretching the dough.

  The method for baking cooking of the bun noodle strip food according to the present invention can include steamed cooking and oven cooking in addition to the usual direct heating or IH heating.

The oil-absorbing substance of the present invention means a substance having a function of retaining oil. In particular, it is desirable to have a structure having a fine cavity inside and to retain oil and fat when mixed with oil and fat.
In particular, a food material that absorbs water and does not gel even when heated is preferable in that it does not feel uncomfortable. In the case of a food material that gels, a gel-like texture is felt at the time of eating, which is not preferable. Also, a food material that undergoes deformation such as shrinkage by heating is not preferred because it is difficult to maintain film properties. For example, dextrin and oligosaccharide exhibit the effects of the present invention, but are not preferable in terms of being difficult to maintain film properties because they melt and shrink during heating and baking.
Puffed baked processed cereal products such as bread crumbs, crackers and corn flakes, pulverized cereals such as corn grits, bran, cellulose, corn fiber, beet fiber, wheat fiber, chitin, chitosan, etc. Puffed cereal flour, zein, and silicon dioxide are particularly preferable in that they retain a large amount of oil and fat even after heating and do not feel uncomfortable in texture and taste.

  The oil and fat referred to in the present invention is not particularly limited as long as it is an edible oil and fat, and may be liquid fat or solid fat. Examples include shortening, lard, butter, palm oil, rapeseed oil, soybean oil, corn oil, and peanut oil. Moreover, you may add flavor oils, such as a leek and ginger, as needed. In order to apply and fix (solidify) a mixture containing an oil-absorbing substance and fat between the noodle strip and the candy, it is particularly preferable that the mixture is solid at room temperature.

In the present invention, a mixture containing an oil-absorbing substance and fats and oils is mixed. However, the mixing method is not particularly limited and may be stirred with a mixer or the like. Moreover, the process of containing the mixture containing an oil-absorbing substance and fats and oils between a noodle strip and a candy can be performed a plurality of times. In that case, there is an advantage that the moisture transfer suppression of the noodle strip is easily maintained for a longer period of time. This is because pinholes and cracks are reduced by forming the mixture containing the oil-absorbing substance and the fats and oils in a multilayer shape. Moreover, when forming in a multilayer form, you may laminate | stack the layer which consists of a different oil-absorbing substance.
Examples of the substances other than oil-absorbing substances and fats and oils in the present invention include seasonings, spices, emulsifiers, thickeners, animal and vegetable proteins, and the like.

  The present invention is characterized in that a mixture containing an oil-absorbing substance and fats and oils is contained between the noodle band and the koji, but the method of incorporating the mixture is not particularly limited. For example, the mixture containing an oil-absorbing substance and fats and oils may be dropped on the noodle band of the ginger noodle band food, or applied with a spatula. Alternatively, the oil-absorbing substance and the fat / oil may not be mixed in advance, and the oil-absorbing substance may be sprayed after the oil-absorbing substance is applied, and the oil-absorbing substance is soaked.

  The particle size of the oil-absorbing substance in the present invention is not particularly limited as long as it is a shape that can be mixed with fats and oils, but it is preferably 14 mesh or less from the viewpoint that moisture migration inhibition can be maintained for a long time. The mesh is a number indicating how many eyes there are in 1 inch (2.54 cm), and the thickness of the wire and the distance between the eyes are defined by JIS standards. The 14-mesh sieve in the present invention means a 14-mesh sieve (mesh size is about 1.18 mm on a side).

In the present invention, after a baked and cooked noodle strip food containing a mixture of an oil-absorbing substance and fat is contained between the noodle strip and the candy, moisture transfer occurs when the edible fat is attached to the grilled surface. This is preferable in that the suppression is maintained for a long time.
Moreover, it is preferable that the edible oil / fat to be adhered to the grilled surface has physical properties that do not cause cracks in the oil / fat coating itself during storage. For example, when storing frozen, it is not preferable to use solid fat because the oil or fat cracks during storage and easily peels off from the burned surface. In order to suppress the occurrence of cracks, debris such as starch, cereal powder, silicon dioxide, and corn grits can be mixed with the oil.

  In the present invention, after producing a baked chopped noodle strip food, it is easy to create a cavity between the noodle strip and the strawberry when stored with the grilled surface on top, and it is easy to hold an air layer, and the moisture transfer suppression is long. This is preferable in that the period is maintained.

  In general, baked dumplings that have been frozen, chilled, or taken out have a long period of time before they are baked and eaten, so moisture transfer occurs from the high-moisture ingredients to the low-moisture surface. , The burnt surface will be lost. As a result, not only does it look bad, but the crispy texture of freshly baked is significantly impaired. The baked and cooked noodle strip food obtained in the present invention can solve these problems, and therefore is particularly preferably used in a frozen preserved product, a chilled preserved product, a takeout at a prepared food store, or the like.

  The present invention will be illustrated more specifically with reference to the following examples, but the present invention is not limited thereto. In the description of the present invention, “%” means “% by weight” unless otherwise specified.

(Creation of comparative example product 1 as a control)
To 100 parts by weight of strong powder (Hiryu, Nisshin Flour Milling Co., Ltd.), 40 parts by weight of saline solution is added, mixed, noodled, and cut into a circular noodle band 4.5 g (noodle thickness 0.5 mm) 11 g ( Minced pork: 30 parts by weight, shredded cabbage: 50 parts by weight, other seasonings and the like: 20 parts by weight) were wrapped to form raw dumplings. Ten raw dumplings were placed on an iron plate previously coated with salad oil (canola oil, manufactured by J-Oil Mills), and then steamed and cooked for 4 minutes in a home steamer. After steaming, the iron plate was placed in an IH heater, and baked under the condition that the temperature of the iron plate surface was raised constantly from 60 ° C. to 250 ° C. over 4 minutes.

(Preparation of Invention product 1)
To 100 parts by weight of dry bread crumbs (product name: fine bread crumbs, manufactured by Copro Corporation), 200 parts by weight of fats and oils (product name: Coat Bar, manufactured by Honen Lever) were mixed at 60 ° C. after being melted. It was baked and cooked in the same manner as Comparative Example Product 1 except that 3 g of the above mixture was applied between the skin of the grilled surface of the salmon and the dumpling, and then the dumpling was formed.

(Preparation of Invention product 2)
The dry bread crumb used in the product 1 of the present invention was sieved with a mesh, and the product using the bread crumbs that passed 32 mesh (0.5 mm size) was designated as the product 2 of the present invention.

(Preparation of Invention product 3)
Sieve the dry bread crumb used in the product 1 of the present invention with a mesh, pass the 14 mesh (1.18 mm size), and use the crumb that did not pass 32 mesh (0.5 mm size). It was set to 3.

(Preparation of Invention product 4)
Sieve the dry bread crumbs used in the product 1 of the present invention with a mesh, and use the crumbs that passed 9 mesh (2.00 mm size) and did not pass 14 mesh (1.18 mm size). It was set to 4.

(Preparation of Invention product 5)
In the present invention product 2, the present invention product was applied except that 1.5 g of the mixture was applied, cooled to below the melting point and solidified, and then 1.5 g of the mixture was further applied thereon twice to form two layers. The same as 2 was designated as Product 5 of the present invention.

(Preparation of Invention product 6)
In the product 3 of the present invention, the same product as the product 3 of the present invention was prepared except that 1.5 g of the mixture was applied and solidified, and then 1.5 g of the mixture was further applied thereon twice. It was set to 6.

(Preparation of Invention product 7)
In the product 4 of the present invention, the same product as the product 4 of the present invention was applied except that 1.5 g of the mixture was applied and solidified, and then 1.5 g of the mixture was further applied thereon twice. It was set to 7.

Table 1 summarizes the relationship between “mixture of oil-absorbing substance and fat” and “limitation by dry bread crumb mesh” for Comparative Example Product 1 and Invention Products 1-7. In addition, since the limitation by the mesh of the dry bread crumbs is classified according to whether or not the mesh has passed, it does not necessarily mean that all the bread crumbs are within the specified size range.

(Examination of uniformity of grilled color on the grilled surface of dumplings immediately after cooking)
The uniformity of the baking color and the uniformity of the shape of the grilled surface of the dumplings immediately after baking were evaluated visually.
The evaluation method is as follows.
◯: The baked color is uniform and the baked surface shape is flat overall.
X: The baked color is uneven and the baked surface shape is uneven.
Sensory evaluation was carried out by two experts in charge of development. The results are shown in Table 2.

  From the results in Table 2, it was found that Comparative Example Product 1 was not preferable. Specifically, for the baked color of Comparative Example Product 1, white portions and fired portions were scattered on the baked surface. Further, the shape of Comparative Example Product 1 was not preferable because convex spots were generated. On the contrary, all the products of the present invention were preferable because they were uniformly baked and the flat surface was flat. This is presumably because, in the product of the present invention, the baked surface is sandwiched between a mixture of an oil-absorbing substance and fats and an iron plate and insulated. As a result, it seems that the temperature rises rapidly and is evenly baked without being affected by the middleware.

(Examination of Paris feeling on the grilled dumplings after standing at room temperature)
The dumplings immediately after baked cooking were allowed to stand at room temperature for 3 hours, and the feeling of Paris (crispy feeling) on the grilled surface of the dumplings was evaluated.
The evaluation method is as follows.
(Double-circle): A feeling of Paris is more preferable than the fresh baking of the comparative example product 1.
○: Paris feeling is equivalent to freshly baked Comparative Example 1
Δ: The feeling of Paris is inferior to the freshly baked Comparative Example 1 There is a feeling of Paris in the center of the grilled surface, but the surroundings are soft.
X: There is no Paris feeling. The overall sensory evaluation was performed by two experts in charge of development. The results are shown in Table 3.

From the results shown in Table 3, it was found that the grilled surface of the dumplings of the present invention blocked moisture transfer from the middle tool even when left for a long time at room temperature, and maintained a crisp feeling equivalent to freshly baked. . In Comparative Example Product 1, it was found that the feeling of Paris was not maintained, which was not preferable.

(Examination of the feeling of Paris after thawing of the frozen storage after applying fats and oils to the grilled dumplings)
After applying 1 g / piece of fats and oils (high tone 40, manufactured by Ajinomoto Oil Co., Inc.) to the grilled surface of the dumplings immediately after baking, it was frozen in a freezer at −40 ° C. for 1 hour. After storing at −10 ° C. for 4 days, 7 days and 14 days, put 5 dumplings on a tray and thaw it in a microwave oven (microwave condition: 600 W, thawing time: 1 minute 30 seconds) to evaluate the crispness of the grilled surface did.
The evaluation method is as follows.
(Double-circle): A feeling of Paris is more preferable than the fresh baking of the comparative example product 1.
○: Paris feeling is equivalent to freshly baked Comparative Example 1
Δ: The feeling of Paris is inferior to the freshly baked Comparative Example 1 There is a feeling of Paris in the center of the grilled surface, but the surroundings are soft.
X: There is no Paris feeling. The overall sensory evaluation was performed by two professional developers. The results are shown in Table 4.

  From the results shown in Table 4, the Comparative Example Product 1 has already lost the feeling of Paris at the time of storage at −10 ° C. for 4 days, whereas the Products 1 to 7 of the present invention all maintain the feeling of Paris. It was. What applied only one layer (one application process is one) (this product 2-4) and what applied two layers (two application processes) (this product 5) 7) has a longer period of maintaining a sense of Paris. Moreover, it became clear that a feeling of Paris is maintained, so that the mesh size of the bread crumbs used is small.

(Observation of the state of the mixture of oil-absorbing substances and oils for each process)
In this invention product 2, this invention product 3, and this invention product 4, after shaping | molding, steaming and baking, the dumpling was taken out for every process after freezing, the dumpling was cut in half, and the cut surface was observed. The presence or absence of cracks in the mixture of bread crumbs and fats was visually determined. The evaluation method is as follows.
◯: No visual cracks Δ: Slightly cracked ×: Visual cracks present Sensory evaluation was performed by two development staff who are experts. The results are shown in Table 5.

From the results shown in Table 5, cracks hardly occur when the mesh size is 14 mesh or less (present product 2 and present product 3), but cracks occur when the mesh size is 14 mesh or greater (present product 4). It was. This is considered to be because a gap is easily opened between bread crumbs and bread crumbs when the bread crumb shape increases. The presence or absence of this crack is related to the retention of the feeling of Paris in Table 4, and it is thought that moisture transfer is suppressed as the crack is less likely to occur.

Moreover, when the cut surface after freezing was observed, in all of the present invention product 2, the present invention product 3, and the present invention product 4, a cavity was generated between the straw and the grilled skin. The space | interval of the cavity of a straw and a grilled skin was 2-6 mm. Although the detailed cause is unknown, it is thought that breadcrumbs collapsed by heating and baking and the space was opened. It is considered that moisture transfer is suppressed because the air layer is not in direct contact between the cocoon and the grilled skin.

The cross-sectional schematic diagram before baking of the dumpling which is an example of this invention product is shown. The cross-sectional schematic diagram after baking of the dumpling which is an example of this invention goods is shown.

Explanation of symbols

1 Burning surface of noodle strip 2 Mixture containing oil-absorbing substance and oil 3 餡 4 Baked noodle strip food 5 Air layer

Claims (8)

A packaged noodle strip food for grilled cooking, wherein a mixture containing an oil-absorbing substance and fat is contained between the noodle strip and the bowl. The packaged noodle strip food for grilled cooking according to claim 1, wherein the oil-absorbing substance is a food material that does not gel when heated after water absorption. The occlusive noodle band for grilled cooking according to claim 1, wherein the oil-absorbing substance is at least one of bread crumbs, crackers, corn flakes, corn grits, bran, dietary fiber, twein, puffed cereal flour, and silicon dioxide. Food. 4. The packaged noodle strip food for grilled cooking according to claim 1, wherein the particle size of the oil-absorbing substance is 14 mesh or less. The method for producing a baked chopped noodle strip food product according to claim 1, wherein the step of adding a mixture containing an oil-absorbing substance and fat between the noodle strip and the koji is performed a plurality of times. Baked cooking dumplings comprising a mixture of an oil-absorbing substance and fats and oils, which is contained between noodle strips and rice cakes, and then baked and then edible fats and oils are attached to the grilled surface. A method for producing noodle strip food. Baked cooking dumplings characterized in that a grilled dumpling containing a mixture containing an oil-absorbing substance and fat is contained between noodle strips and rice cakes, and then stored with the grilled surface facing up. How to store noodle strip food. The packaged noodle strip food for grilled cooking according to any one of claims 1 to 4, wherein a cavity is formed between the noodle strip and the rice cake after baking.