JP2024092700A - Baked stuffing-enclosing noodle strip food and production method thereof - Google Patents

Abstract

To provide a baked stuffing-enclosing noodle strip food or the like which can have a suitable texture of a skin seam even when heated before eating.SOLUTION: A baked stuffing-enclosing noodle strip food to be heated before eating includes a skin having a skin seam and a baked surface formed therein. A particular relation is satisfied between breaking strength of (A) a skin seam part and breaking strength of (B) a part other than the skin seam and the baked surface in the skin of the baked stuffing-enclosing noodle strip food, when measured at 25°C with a texture analyzer.SELECTED DRAWING: None

Description

The present invention relates to a baked bean-jam-encrusted noodle food and a method for producing the same, and more particularly to a baked bean-jam-encrusted noodle food with an improved texture at the seam of the wrapper and a method for producing the same. The present invention also relates to a method for improving the texture of the seam of the wrapper of a baked bean-jam-encrusted noodle food.

In recent years, frozen foods have been marketed that are made by freezing baked, wrapped-in-bean-stuffed foods (pre-baked wrapped-in-bean-stuffed foods), such as pan-fried dumplings. These frozen foods have become widespread because consumers can enjoy pre-baked wrapped-in-bean-stuffed foods (pan-fried dumplings, etc.) at home simply by heating and thawing them in a microwave oven or the like, eliminating the need for cooking.

However, frozen foods made by freezing baked, bean-jam-filled noodle-strip foods are baked (at a factory, etc.) during production, and are then heated and thawed in a microwave oven or similar when eaten at home. This means that the seams of the wrappers (commonly called "ears" for gyoza dumplings, etc.) tend to dry out after heating and thawing, and such baked, bean-jam-filled noodle-strip foods have a hard texture when eaten, causing the seams to remain in the mouth.

On the other hand, in order to produce fried dumplings with a soft texture at the crust even when frozen and then thawed in a microwave oven, it has been proposed to bring the bottom of the formed dumplings into contact with hot water to absorb the water, then spray water or hot water under certain conditions in the steaming and baking processes to allow the dumpling skins to absorb sufficient water, and then bake the dumplings at an appropriate heating temperature and final temperature on a metal conveyor loaded with the dumplings (Patent Document 1). Also, in order to provide a stuffed noodle band food in which the edges of the noodle band do not harden easily after microwave cooking, it has been proposed to blend acetylated phosphate cross-linked starch and hydroxypropylated starch into the noodle band of the stuffed noodle band food (Patent Document 2).

JP 2003-24018 A International Publication No. 2017/131167

The fried dumplings described in Patent Document 1 and the stuffed noodle food described in Reference 2 are both excellent products, but in general, stuffed noodle food products with softened wrapper seams tend to weaken the texture of the wrapper seam, making it difficult to feel it, and in some cases this can actually make the overall texture less appealing.

The present invention was made in consideration of the above-mentioned circumstances, and the problem it aims to solve is to provide a baked bean-jam-encrusted noodle food in which the seam of the skin has a suitable texture even when heated before eating (preferably a baked bean-jam-encrusted noodle food in which the seam of the skin is prevented from leaving any residue in the mouth and in which the seam of the skin can be clearly felt), a method for producing the same, and a method for improving the texture of the seam of the skin of a baked bean-jam-encrusted noodle food.

The present inventors have conducted intensive research to solve the above-mentioned problems, and have found that the residue at the seam of the skin in a baked bean-jam noodle sheet food occurs due to a contrast in texture between the seam of the skin and the other parts of the skin and the baked surface. Based on this knowledge, the present inventors have conducted further research and found that a baked bean-jam noodle sheet food in which the breaking strength of the seam of the skin and the other parts of the skin and the baked surface satisfy a specific relationship can suppress the occurrence of the residue at the seam of the skin even when heated before eating. In addition, the present inventors have found that the texture of the seam of the skin in the baked bean-jam noodle sheet food is sufficiently strong that it does not leave a residue in the mouth. Based on these knowledge, the present inventors have conducted further research and have completed the present invention.
That is, the present invention is as follows.

[1] A baked, filled noodle food product that includes a skin having a seam and a baked surface and is heated before eating,
The baked bean-jam-encrusted noodle sheet food has a breaking strength of (A) the seam of the skin and (B) the part other than the seam and the baked surface of the skin, the breaking strengths of which satisfy the relationship of the following formula (I) when measured at 25°C using a texture analyzer.
1.5≦breaking strength of (A)/breaking strength of (B)≦5.3 (I)
[2] The filled noodle food product according to [1], wherein the breaking strength of (A) is 20 to 120 gf and the breaking strength of (B) is 8 to 25 gf.
[3] An enrobed noodle sheet food as described in [1] or [2], in which the heat treatment applied to the baked enrobed noodle sheet food before eating includes at least one selected from the group consisting of microwave heating, wet heating and hot air heating.
[4] The baked enrobed noodle sheet food according to any one of [1] to [3], wherein the enrobed noodle sheet food is frozen.
[5] The enrobed noodle sheet food according to any one of [1] to [4], wherein the enrobed noodle sheet food is a dumpling.
[6] A method for producing a baked, filled noodle food product, which includes a skin having a seam and a baked surface, and is heated before eating, comprising:
The method includes adjusting the breaking strength of (A) the seam of the skin and (B) the portion other than the seam and the baked surface of the skin of the baked bean-jam noodle sheet food so that the breaking strengths of (A) and (B) satisfy the relationship of the following formula (I) when the breaking strengths of (A) the seam of the skin and (B) the portion other than the seam and the baked surface of the skin are measured at 25°C with a texture analyzer.
1.5≦breaking strength of (A)/breaking strength of (B)≦5.3 (I)
[7] The manufacturing method according to [6], wherein the breaking strength of (A) is 20 to 120 gf, and the breaking strength of (B) is 8 to 25 gf.
[8] The manufacturing method described in [6] or [7], in which the heat treatment applied to the baked stuffed noodle sheet food before consumption includes at least one selected from the group consisting of microwave heating, wet heating and hot air heating.
[9] The method for producing a product according to any one of [6] to [8], further comprising subjecting the baked, stuffed noodle sheet food to a freezing treatment after adjusting the breaking strength of the product (A) and/or (B).
[10] The method according to any one of [6] to [9], wherein the stuffed noodle food is a dumpling.
[11] A method for improving the texture of a skin of a baked, filled noodle food product, which includes a skin having a seam and a baked surface and is heated before eating, comprising:
The method includes adjusting the breaking strength of (A) the seam of the skin and (B) the portion other than the seam and the baked surface of the skin of the baked bean-jam noodle sheet food so that, when the breaking strengths of (A) and (B) in the skin of the baked bean-jam noodle sheet food are measured at 25°C with a texture analyzer, the breaking strengths of (A) and (B) satisfy the relationship of the following formula (I).
1.5≦breaking strength of (A)/breaking strength of (B)≦5.3 (I)
[12] The method according to [11], wherein the breaking strength of (A) is 20 to 120 gf, and the breaking strength of (B) is 8 to 25 gf.
[13] The method described in [11] or [12], wherein the heat treatment applied to the baked stuffed noodle sheet food before consumption includes at least one selected from the group consisting of microwave heating, wet heating, and hot air heating.
[14] The method according to any one of [11] to [13], comprising subjecting the baked, encrusted noodle sheet food to a freezing treatment after adjusting the breaking strength of (A) and/or (B).
[15] The method according to any one of [11] to [14], wherein the stuffed noodle food is a dumpling.

According to the present invention, a baked bean-jam encrusted noodle strip food is provided in which the seam of the skin can have a suitable texture even when heated before eating. The baked bean-jam encrusted noodle strip food of the present invention can suppress the occurrence of residues in the mouth at the seam of the skin even when heated before eating. Furthermore, the baked bean-jam encrusted noodle strip food of the present invention can firmly feel the texture of the seam of the skin. The baked bean-jam encrusted noodle strip food of the present invention preferably suppresses the occurrence of residues in the mouth at the seam of the skin and can firmly feel the texture of the seam of the skin.
The present invention also provides a method for producing a baked bean-jam encrusted noodle sheet food in which the seam of the skin has a suitable texture even when heated before eating. The baked bean-jam encrusted noodle sheet food obtained by the production method of the present invention can suppress the occurrence of residues at the seam of the skin even when heated before eating. The baked bean-jam encrusted noodle sheet food obtained by the production method of the present invention can firmly feel the texture of the seam of the skin. The baked bean-jam encrusted noodle sheet food obtained by the production method of the present invention can preferably suppress the occurrence of residues at the seam of the skin and can firmly feel the texture of the seam of the skin.
The present invention also provides a method for improving the texture of the seam of the skin of a baked bean-jam encrusted noodle sheet food. The baked bean-jam encrusted noodle sheet food produced using the method of the present invention can suppress the occurrence of residues in the mouth at the seam of the skin even when heated before eating. The baked bean-jam encrusted noodle sheet food produced using the method of the present invention can also provide a firm texture of the seam of the skin. The baked bean-jam encrusted noodle sheet food produced using the method of the present invention can preferably suppress the occurrence of residues in the mouth at the seam of the skin and provide a firm texture of the seam of the skin.

This is a graph in which the breaking strengths of the baked frozen dumplings of test plots 1 to 22 measured in the Examples are plotted with the breaking strength of (B) on the horizontal axis and the breaking strength of (A) on the vertical axis. The numbers above each marker indicate the test plot number. The two dashed lines represent straight lines with slopes of 1.5 and 5.3, respectively (breaking strength of (A)/breaking strength of (B)).

The baked, stuffed noodle food product and its manufacturing method provided by the present invention are described below.

In the present invention, "encased noodle band food" refers to a food that includes a filling (generally referred to as "filling" or "stuffing") and a noodle band (generally referred to as "skin" or "noodle skin") that encases (covers) a part or all of the filling. In this specification, the "filling" and "noodle band" included in an encased noodle band food may be referred to as "filling" and "skin", respectively. Here, a food that "includes" a filling and a skin can be said to be a food that "at least has" a filling and a skin. In an encased noodle band food, the number of skins that encase (encase) the filling may be one, or may be two or more. Specific examples of encased noodle band foods include, but are not limited to, dumplings, wontons, baozi, ravioli, spring rolls, shumai, and xiaolongbao.

In the present invention, the term "baked bean paste-filled noodle strip food" refers to a bean paste-filled noodle strip food that has been subjected to heat treatment, including baking. On the other hand, a non-baked bean paste-filled noodle strip food, in other words, a bean paste-filled noodle strip food that has not yet been subjected to heat treatment, including baking (more specifically, a bean paste-filled noodle strip food that has not yet been subjected to heat treatment after being produced by covering the filling with a skin), may be referred to as a "fresh bean paste-filled noodle strip food" in the present invention. The term "bean paste-filled noodle strip food" in this specification collectively refers to baked bean paste-filled noodle strip food and fresh bean paste-filled noodle strip food, and means both or either of them unless otherwise specified.

The heat treatment applied to the raw bean-filled noodle strip food to obtain a baked bean-filled noodle strip food may be baking only, or may include baking and other heat treatments (e.g., wet heating, microwave heating, hot air heating, infrared heating, etc.). In other words, the baked bean-filled noodle strip food of the present invention can be said to be a bean-filled noodle strip food that has been at least baked, and is a concept that includes not only "bean-filled noodle strip food that has been baked only" but also "bean-filled noodle strip food that has been baked and other heat treatments (e.g., wet heating, microwave heating, hot air heating, infrared heating, etc.)."

In the present invention, "baking" refers to a process of heating an enveloping noodle-strip food by contacting it with a baking device (e.g., a frying pan, a hot plate, a gyoza baking machine, etc.). The enveloping noodle-strip food and the baking device may come into contact with each other via a food material (e.g., batter, etc.) that can be attached to the surface of the enveloping noodle-strip food.
In the present invention, "wet heating" refers to a process of heating an enveloping noodle belt food using water (hot water) or steam as a heat medium. Among wet heating processes, a process of heating an enveloping noodle belt food in hot water using water (hot water) as a heat medium is called "boiling heating" (also called "boiling heating"), and a process of heating an enveloping noodle belt food in a steam atmosphere using steam as a heat medium is called "steam heating" (also called "steam heating").
In the present invention, "microwave heating" (also referred to as "microwave oven heating") refers to a process of heating an enveloped noodle food by irradiating it with microwaves.
In the present invention, "hot air heating" refers to a process of heating an encased noodle food by blowing hot air onto it.
In the present invention, "infrared heating" (also referred to as "oven heating") refers to a process of heating an enveloped noodle food by irradiating it with infrared rays.

When the heat treatment applied to the raw bean-jam wrapped noodle strip food to obtain a baked wrapped noodle strip food includes, in addition to baking, other heat treatments (e.g., wet heating, microwave heating, hot air heating, infrared heating, etc.), the order in which each heat treatment is applied to the raw bean-jam wrapped noodle strip food is not particularly limited. To explain an example in which the raw bean-jam wrapped noodle strip food is subjected to steaming in addition to baking, the raw bean-jam wrapped noodle strip food may be baked first and then steamed, or conversely, the raw bean-jam wrapped noodle strip food may be steamed first and then baked. Alternatively, the raw bean-jam wrapped noodle strip food may be baked and steamed at the same time, as in so-called "steaming".

The skin of the baked bean-jam-encased noodle food of the present invention has a seam formed therein (in other words, has a seam). In the present invention, the "seam of the skin" is formed by joining the skins together, and in gyoza, which is a type of bean-jam-encased noodle food, it is generally also called "ear" or "ear part". In one embodiment, the seam of the skin may be formed by joining two parts (ends, etc.) of one skin, or may be formed by joining two or more skins. In one embodiment, the seam of the skin may be formed around the filling to prevent the filling covered by the skin from protruding or spilling out. Generally, the seam of the skin may have a pleat (an overlapping portion formed by folding a part of the skin), but the seam of the skin in the present invention may have or not have a pleat, i.e., may have a pleat or may not have a pleat.

The skin of the baked bean-filled noodle food of the present invention has a baked surface formed thereon (in other words, has a baked surface). In the present invention, the "baked surface" refers to the part of the surface of the skin that is in contact with the baking pan during baking, and may be referred to as the "bottom surface" in the case of gyoza, which is a type of bean-filled noodle food. The baked surface is generally baked (i.e., brown, etc.), but the baked surface in the present invention is not particularly limited in terms of the presence or degree of browning, and may have any baked color or no baked color as long as it does not impair the purpose of the present invention.

It is important that the breaking strength of the (A) seam of the skin and (B) the part other than the seam and the baked surface of the skin of the baked bean-jam noodle sheet food of the present invention satisfy a specific relationship. By satisfying the specific relationship between the breaking strengths, the baked bean-jam noodle sheet food of the present invention can suppress the seam of the skin from leaving a residue in the mouth even when heated before eating, and can firmly feel the texture of the seam of the skin without leaving a residue in the mouth. In addition, the "part other than the seam of the skin and the baked surface" is generally also called the "belly" or "abdomen" in gyoza, which is a type of bean-jam noodle sheet food.
In this specification, for ease of explanation, the “seam portion of the skin” and the “portion other than the seam and the baked surface of the skin” of the baked stuffed noodle food may be referred to as “(A)” and “(B)”, respectively.

In the present invention, the breaking strength of (A) (i.e., the seam of the skin) and (B) (i.e., the part other than the seam and the baked surface of the skin) of the baked bean-jam noodle sheet food is measured at 25°C using a texture analyzer. The texture analyzer used for the measurement is specifically a "Texture Analyzer TA.XT.plus" manufactured by Stable Micro Systems. Using this texture analyzer, a puncture test is performed on (A) and (B) of the skin of the baked bean-jam noodle sheet food to measure the stress, and the maximum value (maximum stress) is taken as the breaking strength of (A) and (B). A cylindrical probe with a diameter of 2 mm is used as the measuring tool.

The settings of the texture analyzer (puncture test settings) when measuring the breaking strength of (A) (i.e., the seam of the skin) and (B) (i.e., the part other than the seam and the baked surface of the skin) of a baked stuffed noodle sheet food product are as follows.
[Texture Analyzer Settings]
・Test Mode: Compression
・Pre-Test Speed: 2.0 mm/sec
Test Speed: 1.0 mm/sec
・Post-Test Speed: 10.0 mm/sec
・Target Mode: Distance
Distance: 10.0 mm
・Trigger Force: 2.0g

As described above, the baked bean-jam-encrusted noodle sheet food of the present invention may have pleats at the seam of the wrapper, but in that case, the breaking strength of (A) (i.e., the seam of the wrapper) is measured for the overlapping part of the wrapper other than the pleats. In addition, when measuring the breaking strength of the wrapper of the baked bean-jam-encrusted noodle sheet food, the filling of the baked bean-jam-encrusted noodle sheet food may be removed in advance.

In the baked stuffed noodle sheet food of the present invention, the breaking strength of (A) (i.e., the seam of the skin) and (B) (i.e., the part other than the seam and the baked surface of the skin) in its skin preferably satisfies the relationship of the following formula (I), more preferably satisfies the relationship of the following formula (I'), and particularly preferably satisfies the relationship of the following formula (I'').
1.5≦breaking strength of (A)/breaking strength of (B)≦5.3 (I)
1.6≦breaking strength of (A)/breaking strength of (B)≦5 (I′)
1.7≦breaking strength of (A)/breaking strength of (B)≦4.5 (I″)

The breaking strength of (A) in the skin of the baked stuffed noodle sheet food of the present invention is preferably 20 gf or more, more preferably 23 gf or more, and particularly preferably 25 gf or more, from the viewpoint of effectively improving the texture of the seam of the skin. Also, from the viewpoint of effectively improving the texture of the seam of the skin, the breaking strength of (A) is preferably 120 gf or less, more preferably 100 gf or less, and particularly preferably 80 gf or less.

The breaking strength of (B) in the skin of the baked stuffed noodle sheet food of the present invention is preferably 8 gf or more, more preferably 9 gf or more, and particularly preferably 10 gf or more, from the viewpoint of effectively improving the texture of the seam of the skin. Also, from the viewpoint of effectively improving the texture of the seam of the skin, the breaking strength of (B) is preferably 25 gf or less, more preferably 23 gf or less, and particularly preferably 22.5 gf or less.

Methods for adjusting the breaking strength of (A) (i.e., the seam of the skin) and (B) (i.e., the part other than the seam and the baked surface of the skin) in the skin of a baked stuffed noodle sheet food include, for example, the following (i) to (v), but are not limited to these, and the breaking strength can be adjusted by a method known per se or a method similar thereto.
(i) When the raw bean-jam wrapped noodle strip food is subjected to a heat treatment, water is applied or sprayed onto the skin of the raw bean-jam wrapped noodle strip food.
(ii) Changing the type and heating conditions of the heat treatment applied to the raw stuffed noodle food.
(iii) When preparing the skin of a stuffed noodle food product, the thickness of the skin is varied.
(iv) When preparing the filling material for the filled noodle food product, the moisture content of the filling material is changed.
(v) A part of the skin of the baked stuffed noodle food (e.g. (A)) is immersed in water.
The breaking strength of (A) and/or (B) may be adjusted by appropriately combining the above methods (i) to (v) and methods known per se or methods equivalent thereto.

The skin of the baked bean-jam-encrusted noodle food of the present invention can be produced by a conventional method using normal raw materials for the skin of bean-jam-encrusted noodle food. The method for producing the skin of the baked bean-jam-encrusted noodle food of the present invention may include a step (e.g., varying the thickness of the skin) for adjusting the breaking strength of (A) (i.e., the seam of the skin) and/or (B) (i.e., the part other than the seam and the baked surface of the skin) as necessary.

Specific examples of ingredients for the skin of the baked filled noodle food of the present invention include, but are not limited to, water, grain flour, starches (raw starch, modified starch), edible oils and fats (vegetable oils and fats, animal oils and fats), salt, sugars, eggs (e.g., liquid eggs, egg yolk powder, egg white powder, whole egg powder, etc.), skim milk powder, dietary fiber, gluten, amino acids, vitamins, minerals, extracts, emulsifiers, preservatives, antioxidants, pH adjusters, seasonings, spices, fragrances, colorings, etc. These ingredients may be used alone or in combination of two or more.

Examples of water used as a raw material for the skin of filled noodle strips include, but are not limited to, purified water such as distilled water and ion-exchanged water, tap water, and alkaline electrolyzed water, and any water suitable for food manufacturing can be used.

"Grain flour" used as a raw material for the skin of filled noodle foods refers to a powdered or granular food raw material obtained by milling or crushing grains. Specific examples of grain flour include, but are not limited to, wheat flour, rice flour, corn flour, barley flour, buckwheat flour, potato flour, soy flour, adzuki bean flour, barnyard millet flour, chestnut flour, millet flour, etc. These grain flours may be used alone or in combination of two or more types.

The skin of the baked stuffed noodle sheet food of the present invention can be prepared, for example, by the procedures (1) to (3) below, but is not limited thereto and may be prepared by a procedure known per se or a procedure similar thereto.
(1) The raw materials for the skin (e.g., water, flour, etc.) are kneaded to obtain a dough.
(2) The dough obtained in (1) above is rolled using a rolling machine (e.g., a roll-type noodle machine, etc.) to obtain a noodle band. The thickness of the noodle band can be set appropriately depending on the type and size of the filled noodle band food, but is usually 0.1 to 5 mm, preferably 0.2 to 2 mm, and more preferably 0.3 to 1.5 mm. Here, by varying the thickness of the noodle band, the breaking strength of (A) (i.e., the seam of the wrapper) and/or (B) (i.e., the portion other than the seam of the wrapper and the baked surface) can be adjusted.
(3) The noodle sheet obtained in (2) above is cut into a desired shape (e.g., circle, ellipse, semicircle, polygon, etc.) or punched out using a die or the like of the desired shape.

The filling (stuffing) of the baked bean-jam-encrusted noodle strip food of the present invention can be prepared by a conventional method using normal ingredients for fillings of bean-jam-encrusted noodle strip foods. The method for preparing the filling material for the baked bean-jam-encrusted noodle strip food of the present invention may include a step for adjusting the breaking strength of (A) (i.e., the seam of the wrapper) and/or (B) (i.e., the portion other than the seam of the wrapper and the baked surface) (e.g., varying the moisture content of the filling material, etc.) as necessary.

Specific examples of ingredients for the filling of the baked stuffed noodle strip food of the present invention include, but are not limited to, meat (e.g., chicken, pork, beef, etc.), seafood (e.g., shrimp, crab, etc.), vegetables (e.g., cabbage, onion, Chinese cabbage, chives, garlic, shiitake mushrooms, etc.), edible oils and fats (vegetable oils and fats, animal oils and fats), salt, sugars, amino acids, vitamins, minerals, extracts, preservatives, antioxidants, pH adjusters, seasonings, spices, flavorings, etc. These ingredients may be used alone or in combination of two or more.

The filling material of the baked bean-jam wrapped noodle strip food of the present invention can be prepared, for example, by shredding the raw material as necessary and mixing it, but the preparation method is not limited to this and may be prepared by a method known per se or a method equivalent thereto. Here, by varying the moisture content of the filling material, the breaking strength of (A) (i.e., the seam of the skin) and/or (B) (i.e., the part other than the seam of the skin and the baked surface) can be adjusted. The moisture content of the filling material is calculated from the moisture content and blending ratio of the raw material, and the moisture content of the filling material can be varied by varying the blending ratio of the raw material. The moisture content of the filling material is not particularly limited, but is usually 10 to 90% by weight, preferably 15 to 85% by weight.
In the present invention, the moisture content of the ingredients of the filling can be measured by a method known per se (for example, the method described in "1. Moisture" in "Chapter 1 General and Related Components" of the Analysis Manual of the Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition)) or a method equivalent thereto. For food ingredients listed in the Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition), among the ingredients of the filling, the "moisture content (g) per 100 g of edible portion" listed in the Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition) may be calculated using the "moisture content (g) per 100 g of edible portion" listed in the Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition).

In the present invention, the method of wrapping (covering) the filling material with the skin is not particularly limited except for forming a seam in the skin, and can be a method known per se or a method equivalent thereto depending on the type of filled noodle food. Taking gyoza, which is a type of filled noodle food, as an example, the filling material is placed as a lump in the center of one side of a circular or elliptical skin, the skin is folded back so as to sandwich it, and then the opposing skins are pressed together around the filling material to form a seam in the skin, thereby wrapping the filling material in the skin (i.e., raw gyoza is obtained), but the wrapping method is not limited to this.

A baked bean-jam wrapped noodle sheet food can be obtained by subjecting a raw bean-jam wrapped noodle sheet food obtained by covering a filling material with a skin to a heat treatment including baking. Here, by changing the type of heat treatment and heating conditions applied to the raw bean-jam wrapped noodle sheet food to obtain a baked bean-jam wrapped noodle sheet food, the breaking strength of (A) (i.e., the seam of the skin) and/or (B) (i.e., the part other than the seam of the skin and the baked surface) can be adjusted. The heating conditions (heating temperature, heating time) of the heat treatment applied to the raw bean-jam wrapped noodle belt food to obtain a baked bean-jam wrapped noodle belt food are not particularly limited as long as the breaking strengths of (A) (i.e., the seam of the skin) and (B) (i.e., the parts other than the seam of the skin and the baked surface) can satisfy a specific relationship, but the heating temperature of the baking heat is usually 180 to 280°C (preferably 200 to 250°C), and the heating time is usually 0.5 to 15 minutes (preferably 1 to 10 minutes). In addition, as described above, the heat treatment applied to the raw bean-jam wrapped noodle belt food to obtain a baked bean-jam wrapped noodle belt food may include other heating treatments (e.g., wet heating, microwave heating, hot air heating, infrared heating, etc.) in addition to the baking heat, and in that case, the type and heating conditions of the heating treatments other than the baking heat are not particularly limited as long as the breaking strengths of (A) and (B) can satisfy a specific relationship. In one embodiment, when the heat treatment applied to the raw bean-filled noodle sheet food to obtain a baked bean-filled noodle sheet food includes steaming in addition to baking, the heating time for the steaming is usually 0.5 to 15 minutes (preferably 1 to 10 minutes).

When the raw bean-jam wrapped noodle strip food is subjected to a heat treatment, the breaking strength of (A) (i.e., the seam of the skin) and/or (B) (i.e., the part other than the seam of the skin and the baked surface) can be adjusted by applying or spraying water to the skin of the raw bean-jam wrapped noodle strip food. The method of applying water to the skin of the raw bean-jam wrapped noodle strip food is not particularly limited, and can be a method known per se or a method equivalent thereto. The part to which water is applied can be selected as appropriate, and for example, by applying water to (A), the breaking strength of (A) can be reduced. The method of spraying water on the skin of the raw bean-jam wrapped noodle strip food is not particularly limited, and can be a method known per se or a method equivalent thereto. The part to which water is sprayed can be selected as appropriate, and for example, by spraying water over the entire skin, the breaking strength of (A) and (B) can be reduced. The amount of water sprayed onto the skin of the raw bean-jam wrapped noodle strip food can be adjusted appropriately depending on the breaking strength of (A) and (B), but is preferably 1 part by weight or more, more preferably 3 parts by weight or more, and particularly preferably 5 parts by weight or more, per 100 parts by weight of the raw bean-jam wrapped noodle strip food. The amount of water sprayed onto the skin of the raw bean-jam wrapped noodle strip food is preferably 50 parts by weight or less, more preferably 40 parts by weight or less, even more preferably 35 parts by weight or less, and particularly preferably 25 parts by weight or less, per 100 parts by weight of the raw bean-jam wrapped noodle strip food. The water applied or sprayed onto the skin of the raw bean-jam wrapped noodle strip food is not particularly limited as long as it can be used in the manufacture of food. The water applied or sprayed onto the skin of the raw bean-jam wrapped noodle strip food may contain ingredients other than water, as long as it does not impair the purpose of the present invention.

After subjecting the raw bean-jam wrapped noodle belt food to a heat treatment, the breaking strength of (A) (i.e., the seam of the skin) and/or (B) (i.e., the part other than the seam of the skin and the baked surface) can be adjusted by immersing a part of the skin of the baked bean-jam wrapped noodle belt food in water. The method for immersing a part of the skin of the baked bean-jam wrapped noodle belt food in water is not particularly limited, and can be performed by a method known per se or a method equivalent thereto. The part to be immersed in water can be appropriately selected, but for example, by immersing (A) in water, the breaking strength of (A) can be reduced. The time for which the skin of the baked bean-jam wrapped noodle belt food is immersed in water, the temperature of the water in which the skin of the baked bean-jam wrapped noodle belt food is immersed, etc. are not particularly limited, and can be appropriately adjusted according to the breaking strength of (A) and (B). The water in which the part of the skin of the baked bean-jam wrapped noodle belt food is immersed is not particularly limited as long as it can be used in the production of food. The water in which part of the wrapper of the baked filled noodle food is soaked may contain ingredients other than water, as long as they do not impair the purpose of the present invention.

The baked bean-jam-encrusted noodle strip food of the present invention may be subjected to a treatment that can be applied to a normal baked bean-jam-encrusted noodle strip food, so long as it does not impair the object of the present invention. For example, the baked bean-jam-encrusted noodle strip food of the present invention may be subjected to a freezing treatment, i.e., the baked bean-jam-encrusted noodle strip food of the present invention may be frozen (frozen food). When the baked bean-jam-encrusted noodle strip food of the present invention is subjected to a freezing treatment, the freezing treatment can be applied to the baked bean-jam-encrusted noodle strip food in which the breaking strengths of (A) (i.e., the seam of the skin) and (B) (i.e., the part other than the seam of the skin and the baked surface) in the skin of the baked bean-jam-encrusted noodle strip food satisfy a specific relationship.

In one embodiment, when the baked bean-jam-encrusted noodle strip food of the present invention is frozen (frozen food), the breaking strength of (A) (i.e., the seam of the skin) and (B) (i.e., the part other than the seam of the skin and the baked surface) in the skin of the baked bean-jam-encrusted noodle strip food is measured as described above with a texture analyzer after the frozen baked bean-jam-encrusted noodle strip food is naturally thawed at 25°C (left to stand until the temperature of the skin reaches 25°C). Therefore, when the baked bean-jam-encrusted noodle strip food is frozen, if the breaking strengths of (A) and (B) measured at 25°C with a texture analyzer after the frozen baked bean-jam-encrusted noodle strip food is naturally thawed at 25°C and satisfy a specific relationship, it can be said that the frozen baked bean-jam-encrusted noodle strip food is in a state in which the breaking strengths of (A) and (B) satisfy a specific relationship.

The baked bean-jam-filled noodle strip food of the present invention is preferably heated before eating. Here, the heat treatment applied to the baked bean-jam-filled noodle strip food before eating is performed separately from the heat treatment applied to the raw bean-jam-filled noodle strip food to obtain the baked bean-jam-filled noodle strip food. That is, the bean-jam-filled noodle strip food of the present invention can be heat-treated at least twice between the time when the filling is covered with the skin and the time when it is eaten. In this specification, "baked bean-jam-filled noodle strip food heated before eating" means a baked bean-jam-filled noodle strip food in a state before being heat-treated before eating (more specifically, a baked bean-jam-filled noodle strip food in a state before being heat-treated before eating after the raw bean-jam-filled noodle strip food is heat-treated, including baking heat, and the raw bean-jam-filled noodle strip food is heat-treated before eating). In one embodiment, when the baked bean-jam wrapped noodle sheet food of the present invention is frozen (frozen food), the frozen baked bean-jam wrapped noodle sheet food (baked frozen bean-jam wrapped noodle sheet food) can be treated as a baked bean-jam wrapped noodle sheet food that is heated before eating, and the breaking strength of (A) (i.e., the seam of the wrapper) and (B) (i.e., the part other than the seam of the wrapper and the baked surface) can be measured as described above.

The heat treatment applied to the baked bean-jam-encrusted noodle strip food before eating is not particularly limited as long as the baked bean-jam-encrusted noodle strip food is in a state suitable for eating after the heat treatment, but since the entire surface of the baked bean-jam-encrusted noodle strip food can be heated uniformly, it is preferable to include at least one selected from the group consisting of microwave heating, wet heating (e.g., steaming, etc.), and hot air heating, and it is particularly preferable to include microwave heating. These heat treatments may be performed in appropriate combination. Furthermore, all of these heat treatments may be performed using general equipment (e.g., a microwave oven, a steam convection oven, etc.).

The heating conditions (heating temperature, heating time) of the heat treatment applied to the baked bean-jam-encrusted noodle-strip food before eating are not particularly limited as long as the bean-jam-encrusted noodle-strip food after the heat treatment is in a state suitable for eating, and may be set according to the type of heating method, the state of the baked bean-jam-encrusted noodle-strip food, etc. In one embodiment, when the heat treatment applied to the baked bean-jam-encrusted noodle-strip food before eating includes microwave heating, the heating time of the microwave heating is usually 0.5 to 3 minutes (preferably 1 to 2 minutes) in the case of heating five baked bean-jam-encrusted noodle-strip foods using a 600W microwave oven as an example. The heat treatment is applied to baked bean-jam-encrusted noodle-strip food in which the breaking strengths of (A) (i.e., the seam of the skin) and (B) (i.e., the part other than the seam and the toasted surface of the skin) in the skin satisfy a specific relationship.

The baked bean-jam-encrusted noodle strip food of the present invention can have a suitable texture at the seam of the skin even when heated before eating. Specifically, the baked bean-jam-encrusted noodle strip food of the present invention can suppress the occurrence of the seam of the skin remaining in the mouth when eaten, even when heated before eating. In the present invention, the "skin seam remaining in the mouth" of the baked bean-jam-encrusted noodle strip food refers to the sensation that when the seam of the skin of the bean-jam-encrusted noodle strip food and the other parts of the skin are held in the mouth without being separated and chewed, the seam of the skin is more difficult to bite off than the other parts of the skin (excluding the baked surface), and remains in the mouth even after the said parts disappear. In addition, the baked bean-jam-encrusted noodle strip food of the present invention can have a firm texture at the seam of the skin to the extent that it does not remain in the mouth. Evaluation of the texture of the seam of the pastry of baked, filled noodle food (evaluation of the presence or absence of any residue in the mouth at the seam of the pastry and the strength of the texture of the seam of the pastry) can be performed, for example, by sensory evaluation by a specialist panel.

The method for improving the texture of the seam of the wrapper of a baked, filled noodle food product provided by the present invention (sometimes referred to as the "method of the present invention" in this specification) is described below.

The baked bean-jam-encrusted noodle sheet food for which the method of the present invention is used is similar to the baked bean-jam-encrusted noodle sheet food of the present invention described above, and the preferred embodiments are also similar.

The method of the present invention involves adjusting the breaking strength of (A) (i.e., the seam of the skin) and/or (B) (i.e., the part other than the seam of the skin and the baked surface) in the skin of the baked bean-jam encrusted noodle sheet food. Specifically, it is preferable that the breaking strength of (A) and (B) is adjusted so as to satisfy the relationship of formula (I) (more preferably the relationship of (I'), and particularly preferably the relationship of formula (I")) described above in relation to the baked bean-jam encrusted noodle sheet food of the present invention. The breaking strength of (A) and (B) can be measured in the same manner as the method for measuring the breaking strength of (A) and (B) in the skin of the baked bean-jam encrusted noodle sheet food of the present invention described above.

In the method of the present invention, the breaking strength of (A) (i.e., the seam of the skin) and/or (B) (i.e., the parts other than the seam and the baked surface of the skin) in the skin of the baked bean-jam-encrusted noodle sheet food can be adjusted in the same manner as the above-mentioned method of adjusting the breaking strength of (A) and/or (B) in the skin of the baked bean-jam-encrusted noodle sheet food of the present invention.

The method of the present invention may include a step of adjusting the breaking strength of (A) (i.e., the seam of the skin) and/or (B) (i.e., the part other than the seam and the baked surface of the skin) in the skin of the baked bean-jam encrusted noodle sheet food, as well as other steps. The steps other than the breaking strength adjustment step are not particularly limited as long as they do not impair the object of the present invention, but for example, the method of the present invention may include subjecting the baked bean-jam encrusted noodle sheet food to a freezing treatment after adjusting the breaking strength of (A) and/or (B).

The method of the present invention can improve the texture of the seam of the wrapper, and baked bean-jam wrapped noodle food produced using the method of the present invention can prevent the seam of the wrapper from leaving a residue in the mouth even when heated before eating. Also, baked bean-jam wrapped noodle food produced using the method of the present invention can have a firm texture of the seam of the wrapper that does not leave a residue in the mouth.

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

<Preparation of pre-cooked frozen dumplings in test area 1>
Pre-cooked frozen dumplings (frozen products obtained by freezing pre-cooked dumplings) were prepared according to the steps (1) to (4) below (hereinafter also referred to as "pre-cooked frozen dumplings of test area 1").

(1) Preparation of filling for dumplings Pork mince, cabbage, Chinese chives, garlic, salt and sesame oil were mixed in the ratio shown in Table 1 below to prepare filling for dumplings (moisture content: 74.2% by weight). The cabbage and Chinese chives were each finely chopped before being mixed with the other ingredients, and the garlic was grated before being mixed with the other ingredients.
The moisture content of the ground pork shown in Table 1 below was measured by the heat drying method, and the moisture content of the other ingredients (cabbage, chives, garlic, salt, sesame oil) was calculated using the "moisture content (g) per 100 g of edible portion" listed in the 2020 Edition (8th revision) of the Standard Tables of Food Composition in Japan.

(2) Preparation of gyoza wrappers Wheat flour, salt, and water were mixed and kneaded according to the ratio shown in Table 2 below to prepare a dough, which was then rolled to a thickness of about 0.7 mm using a roll-type noodle making machine to prepare a noodle band. The noodle band was then cut into an oval shape (major axis: 90 mm, minor axis: 80 mm) to prepare gyoza wrappers (weight per piece: 5 g).

(3) Preparation of raw dumplings 12 g of the filling (filling) prepared in (1) above was wrapped in the skin prepared in (2) above to prepare a crescent-shaped raw dumpling with a seam (ear) of the skin formed around the filling (i.e., raw dumpling including a skin with a seam of the skin formed). When wrapping the filling in the skin, a pleat was made at the seam of the skin.

(4) Heating treatment of raw gyoza (preparation of baked gyoza) and freezing treatment (preparation of baked frozen gyoza)
The raw dumplings prepared in (3) above were steamed and baked in this order to prepare baked dumplings. The steaming was carried out for 4 minutes using a gas stove and a steamer. The baking was carried out for 4 minutes at 230°C using a hot plate.
The obtained baked dumplings (i.e., baked dumplings including a skin with a seam and a baked surface formed) were placed on a tray with the bottom surface (baked surface) facing up (number of dumplings per tray: 5), and then rapidly frozen at -35°C to obtain baked frozen dumplings.

<Preparation of pre-cooked frozen dumplings in test area 2>
In step (4) above, baked frozen dumplings were prepared in the same manner as in test area 1, except that water (1 g per raw dumpling) was sprayed onto the raw dumplings before subjecting them to the heat treatment (steaming and baking) (hereinafter, also referred to as "baked frozen dumplings in test area 2").

<Preparation of pre-cooked frozen dumplings in test area 3>
In step (4) above, baked frozen dumplings were prepared in the same manner as in test area 1, except that water (2 g per raw dumpling) was sprayed onto the raw dumplings before subjecting them to the heat treatment (steaming and baking) (hereinafter, also referred to as "baked frozen dumplings in test area 3").

<Preparation of pre-cooked frozen dumplings in test area 4>
In the above step (4), baked frozen dumplings were prepared in the same manner as in test area 1, except that water (4 g per raw dumpling) was sprayed onto the raw dumplings before subjecting them to the heat treatment (steaming and baking) (hereinafter, also referred to as "baked frozen dumplings of test area 4").

<Preparation of pre-cooked frozen dumplings in test area 5>
In the above step (4), before subjecting the raw dumplings to the heat treatment (steaming and baking), a thin layer of water was applied once to the entire surface of the seam (ear) of the raw dumpling skin, and then water (1 g per raw dumpling) was sprayed onto the raw dumplings. Except for this, baked frozen dumplings were prepared in the same manner as in test area 1 (hereinafter also referred to as "baked frozen dumplings of test area 5").

<Preparation of pre-cooked frozen dumplings in test area 6>
In step (2) above, the dough was rolled to a thickness of approximately 0.5 mm to produce a noodle sheet. Except for this, baked frozen dumplings were produced in the same manner as in test area 1 (hereinafter also referred to as "baked frozen dumplings in test area 6").

<Preparation of pre-cooked frozen dumplings in test area 7>
Baked frozen dumplings were prepared in the same manner as in Test Area 1, except that in step (2) above, the dough was rolled out to a thickness of approximately 0.5 mm to produce a noodle band, and in step (4) above, water (2 g per raw dumpling) was sprayed onto the raw dumplings before they were subjected to a heat treatment (steaming and baking). (Hereinafter, these are also referred to as "baked frozen dumplings of Test Area 7").

<Preparation of pre-cooked frozen dumplings in test area 8>
Baked frozen dumplings were prepared in the same manner as in Test Area 1, except that in step (2) above, the dough was rolled out to a thickness of approximately 0.5 mm to produce a noodle band, and in step (4) above, water (4 g per raw dumpling) was sprayed onto the raw dumplings before subjecting them to a heat treatment (steaming and baking). (Hereinafter, these are also referred to as "baked frozen dumplings of Test Area 8").

<Preparation of pre-cooked frozen dumplings in test area 9>
In the above step (1), ground pork, cabbage, Chinese chives, garlic, salt and sesame oil were mixed in the proportions shown in Table 3 below to prepare the filling for the gyoza (moisture content: 80.0% by weight); in the above step (2), the dough was rolled to a thickness of about 0.5 mm to prepare a noodle sheet; and in the above step (4), before subjecting the raw gyoza to a heat treatment (steaming and baking), water was applied thinly once to the entire surface of the seam (ear) of the raw gyoza skin, and then water (1 g per raw gyoza) was sprayed onto the raw gyoza. Except for this, baked frozen gyoza were prepared in the same manner as in Test Area 1 (hereinafter also referred to as "baked frozen gyoza of Test Area 9").

<Preparation of pre-baked frozen dumplings in test area 10>
In step (2) above, the dough was rolled to a thickness of approximately 1 mm to produce a noodle sheet. Except for this, baked frozen dumplings were prepared in the same manner as in test area 1 (hereinafter, also referred to as "baked frozen dumplings in test area 10").

<Preparation of pre-cooked frozen dumplings in test area 11>
Baked frozen dumplings were prepared in the same manner as in Test Area 1, except that in step (2) above, the dough was rolled out to a thickness of approximately 1 mm to produce a noodle band, and in step (4) above, water (1 g per raw dumpling) was sprayed onto the raw dumplings before they were subjected to a heat treatment (steaming and baking). (Hereinafter, these are also referred to as "baked frozen dumplings in Test Area 11").

<Preparation of pre-cooked frozen dumplings in test area 12>
Baked frozen dumplings were prepared in the same manner as in test area 1, except that in step (2) above, the dough was rolled out to a thickness of approximately 1 mm to produce a noodle band, and in step (4) above, water (4 g per raw dumpling) was sprayed onto the raw dumplings before they were subjected to a heat treatment (steaming and baking). (Hereinafter, these are also referred to as "baked frozen dumplings of test area 12").

<Preparation of pre-cooked frozen dumplings in test area 13>
In the above step (1), ground pork, cabbage, chives, garlic, salt and sesame oil were mixed in the proportions shown in Table 3 to prepare the filling for the gyoza (moisture content: 80.0% by weight). Except for this, pre-baked frozen gyoza were prepared in the same manner as in test area 1 (hereinafter also referred to as "pre-baked frozen gyoza for test area 13").

<Preparation of pre-cooked frozen dumplings in test area 14>
In the above step (1), ground pork, cabbage, chives, garlic, salt and sesame oil were mixed in the proportions shown in Table 3 to prepare the filling for the gyoza (moisture content: 80.0% by weight), and in the above step (4), water (1 g per raw gyoza) was sprayed onto the raw gyoza before subjecting them to a heat treatment (steaming and baking). Except for this, baked frozen gyoza were prepared in the same manner as in test area 1 (hereinafter also referred to as "baked frozen gyoza of test area 14").

<Preparation of pre-cooked frozen dumplings in test area 15>
In the above step (1), ground pork, cabbage, chives, garlic, salt and sesame oil were mixed in the proportions shown in Table 3 to prepare the filling for the gyoza (moisture content: 80.0% by weight), and in the above step (4), water (4 g per raw gyoza) was sprayed onto the raw gyoza before subjecting them to the heat treatment (steaming and baking). Except for this, baked frozen gyoza were prepared in the same manner as in test area 1 (hereinafter also referred to as "baked frozen gyoza of test area 15").

<Preparation of pre-cooked frozen dumplings in test area 16>
In the above step (1), ground pork, cabbage, chives, garlic, salt and sesame oil were mixed in the proportions shown in Table 3 to prepare the filling for the gyoza (moisture content: 80.0% by weight), and in the above step (4), before subjecting the raw gyoza to a heat treatment (steaming and baking), a thin layer of water was applied once to the entire surface of the seam (ear) of the raw gyoza skin, and then water (1 g per raw gyoza) was sprayed onto the raw gyoza. Except for this, baked frozen gyoza were prepared in the same manner as in test area 1 (hereinafter also referred to as "baked frozen gyoza of test area 16").

<Preparation of pre-cooked frozen dumplings in test area 17>
In step (4) above, water (1 g per raw dumpling) was sprayed onto the raw dumplings before subjecting them to the heat treatment (steaming and baking), and the seams (ears) of the baked dumpling skins were immersed in warm water (70°C) for 2 seconds before the baked dumplings were flash-frozen. Baked frozen dumplings were prepared in the same manner as in test area 1 (hereinafter also referred to as "baked frozen dumplings in test area 17").

<Preparation of pre-cooked frozen dumplings in test area 18>
In the above step (4), before subjecting the raw dumplings to a heating treatment (steaming and baking), a thin layer of water was applied once to the entire surface of the seam (ear) of the raw dumpling wrapper, and then water (1 g per raw dumpling) was sprayed onto the raw dumplings; and before the baked dumplings were rapidly frozen, the seam (ear) of the baked dumpling wrapper was immersed in warm water (70°C) for 2 seconds. Except for this, baked frozen dumplings were prepared in the same manner as in test area 1 (hereinafter also referred to as "baked frozen dumplings of test area 18").

<Preparation of pre-cooked frozen dumplings in test area 19>
In the above step (1), ground pork, cabbage, chives, garlic, salt and sesame oil were mixed in the proportions shown in Table 4 below to prepare the filling for the gyoza (moisture content: 60.6% by weight); and in the above step (4), water (2 g per raw gyoza) was sprayed onto the raw gyoza before subjecting them to a heat treatment (steaming and baking), and the seams (ears) of the baked gyoza skins were immersed in warm water (70°C) for 2 seconds before the baked gyoza were flash-frozen. Baked frozen gyoza were prepared in the same manner as in Test Area 1 (hereinafter also referred to as "baked frozen gyoza in Test Area 19").

<Preparation of pre-cooked frozen dumplings in test area 20>
In the above step (1), ground pork, cabbage, chives, garlic, salt and sesame oil were mixed in the proportions shown in Table 4 to prepare the filling for the gyoza (moisture content: 60.6% by weight), and in the above step (4), the seams (ears) of the baked gyoza skins were immersed in warm water (70°C) for 30 seconds before the baked gyoza were quickly frozen. Except for this, baked frozen gyoza were prepared in the same manner as in test area 1 (hereinafter also referred to as "baked frozen gyoza of test area 20").

<Preparation of pre-cooked frozen dumplings in test area 21>
In the above step (4), the raw dumplings were boiled and baked in that order to prepare baked dumplings, but the baked frozen dumplings were produced in the same manner as in Test Plot 1 (hereinafter also referred to as "baked frozen dumplings in Test Plot 21"). The boiling was performed in a pan with boiling water for 2 minutes.

<Preparation of pre-cooked frozen dumplings in test area 22>
In the above step (4), the raw dumplings were boiled and baked in that order to prepare the baked dumplings, but the baked frozen dumplings were produced in the same manner as in Test Plot 1 (hereinafter also referred to as "baked frozen dumplings in Test Plot 22"). The boiling was performed in a pan with boiling water for 1 minute.

<Measurement of breaking strength of (A) and (B) in baked frozen gyoza skins>
Each of the cooked frozen dumplings in test groups 1 to 22 was removed from the tray, arranged on a plate, covered with plastic wrap, and left to stand at 25°C until the temperature of the dumpling wrappers reached 25°C (60 to 120 minutes), allowing each of the cooked frozen dumplings to thaw naturally.
Next, the breaking strength of (A) (i.e., the seam of the skin) and (B) (i.e., the part other than the seam of the skin and the baked surface) in the skin of each baked bean-jam noodle belt food that had been naturally thawed was measured. Specifically, a piercing test was performed at 25°C using a texture analyzer (Stable Micro Systems' Texture Analyzer TA.XT.plus) to measure the stress on the "skin seam part" and "part other than the seam of the skin and the baked surface" in the skin of each baked bean-jam noodle belt food that had been naturally thawed, and the maximum value (maximum stress) was taken as the breaking strength of (A) (i.e., the seam of the skin) and (B) (i.e., the part other than the seam of the skin and the baked surface). Here, the piercing test on the seam of the skin (measurement of the breaking strength of (A)) was performed on the overlapping part of the skin other than the folds. In addition, when measuring the breaking strength, the filling of the baked filled noodle food was removed in advance.
In the above-mentioned piercing test (measuring breaking strength), a cylindrical probe having a diameter of 2 mm was used as the measuring jig, and the texture analyzer was set as follows.
[Texture Analyzer Settings]
・Test Mode: Compression
・Pre-Test Speed: 2.0 mm/sec
Test Speed: 1.0 mm/sec
・Post-Test Speed: 10.0 mm/sec
・Target Mode: Distance
Distance: 10.0 mm
・Trigger Force: 2.0g

The measurement results are shown in Tables 5 to 7 below. Figure 1 shows a graph in which the breaking strength of the baked frozen dumplings in test areas 1 to 22 is plotted with the breaking strength of (B) on the horizontal axis and the breaking strength of (A) on the vertical axis.

<Sensory evaluation>
Each tray containing the baked frozen dumplings of test groups 1 to 22 was covered with plastic wrap and microwave-heated (600 W, 1 minute 20 seconds) in a microwave oven. Five expert panels ate each of the dumplings after microwave heating and evaluated the texture of the seam of the skin (ear) (remaining in the mouth at the seam of the skin, and the strength of the texture of the seam of the skin). The texture of the seam of the skin was evaluated by each of the five expert panels scoring in increments of 0.5 points based on the following scale, and the average score of the five experts was calculated. The dumplings were eaten by cutting each dumpling in half after microwave heating, and chewing the entire cut dumpling in one go (so that the dumpling skin and the filling did not separate). In addition, each expert panel was trained in advance so that the degree to which the seam of the skin remains in the mouth and the strength of the texture of the seam of the skin should change in order to change the score by 0.5 points would be common among the expert panels.

(Evaluation scale for the amount of skin left in the mouth at the seam)
4 points: The seam of the skin does not leave any residue in your mouth.
3 points: There is almost no residue left in the mouth at the seam of the skin.
2 points: The seam of the skin leaves a slight bite in the mouth.
1 point: The seam of the skin remains in your mouth.

(Scale for evaluating the strength of the texture of the skin seam)
4 points: The texture of the skin seam is stronger and firmer than the rest of the skin seam and the grilled surface.
3 points: The texture of the skin seam is somewhat stronger and firmer than the rest of the skin seam and the grilled surface.
2 points: The texture of the skin seam is slightly weaker than the seams of the skin and the parts other than the grilled surface, and is not fully felt.
Score 1: The texture of the skin seam is too weak compared to the rest of the skin seam and the grilled surface, and is barely perceptible.

The evaluation results are shown in Tables 5 to 7 below. In the "overall evaluation" in each table, if either or both of the evaluation results for the remaining in the mouth of the skin seam and the strength of the texture of the skin seam were 2 points or less, it was marked "X", and if both the evaluation results for the remaining in the mouth of the skin seam and the strength of the texture of the skin seam were more than 2 points, it was marked "O".

As shown in Tables 5 to 7, the baked frozen dumplings in test plots 2 to 5, 7 to 9, 11, 12, 14 to 19, and 22, in which the ratio of breaking strength of (A) (i.e., the seam of the skin) to (B) (i.e., the part other than the seam and the grilled surface of the skin) in the skin was 1.76 to 4.48 (breaking strength of (A)/breaking strength of (B)), did not leave any residue in the mouth when eaten after microwave heating, and the texture of the skin seam was firmly felt (score for remaining in the mouth of the skin seam: 2.30 to 3.90, score for strength of texture of the skin seam: 2.20 to 3.80, overall rating: ◯).
On the other hand, the baked frozen dumplings of test plots 1, 6, 10, and 13, in which the breaking strength of (A)/breaking strength of (B) was 5.64, 6.12, 5.46, and 5.35, respectively, had a seam of the wrapper that remained in the mouth when eaten after microwave heating (score of seam of wrapper remaining in the mouth: 1.20 to 1.80, overall rating: ×). Also, the baked frozen dumplings of test plots 20 and 21, in which the breaking strength of (A)/breaking strength of (B) was 1.30 and 1.47, respectively, were weaker than the seam of the wrapper and the parts other than the cooked surface when eaten after microwave heating, and were not felt very much (score of seam of wrapper texture: 1.30, 1.80, overall rating: ×).

The above results suggest that baked bean-jam wrapped noodle sheet foods in which the breaking strengths of (A) (i.e., the seam of the skin) and (B) (i.e., the parts other than the seam and toasted surface of the skin) in the skin satisfy a specific relationship can prevent the seam of the skin from remaining in the mouth, even when heated before eating. It also suggests that baked bean-jam wrapped noodle sheet foods in which the breaking strengths of (A) and (B) in the skin satisfy a specific relationship can have a firm texture at the seam of the skin that does not leave a residue in the mouth.

According to the present invention, a baked bean-jam encrusted noodle strip food is provided in which the seam of the skin can have a suitable texture even when heated before eating. The baked bean-jam encrusted noodle strip food of the present invention can suppress the occurrence of residues in the mouth at the seam of the skin even when heated before eating. Furthermore, the baked bean-jam encrusted noodle strip food of the present invention can firmly feel the texture of the seam of the skin. The baked bean-jam encrusted noodle strip food of the present invention preferably suppresses the occurrence of residues in the mouth at the seam of the skin and can firmly feel the texture of the seam of the skin.
The present invention also provides a method for producing a baked bean-jam encrusted noodle sheet food in which the seam of the skin has a suitable texture even when heated before eating. The baked bean-jam encrusted noodle sheet food obtained by the production method of the present invention can suppress the occurrence of residues at the seam of the skin even when heated before eating. The baked bean-jam encrusted noodle sheet food obtained by the production method of the present invention can firmly feel the texture of the seam of the skin. The baked bean-jam encrusted noodle sheet food obtained by the production method of the present invention can preferably suppress the occurrence of residues at the seam of the skin and can firmly feel the texture of the seam of the skin.
The present invention also provides a method for improving the texture of the seam of the skin of a baked bean-jam encrusted noodle sheet food. The baked bean-jam encrusted noodle sheet food produced using the method of the present invention can suppress the occurrence of residues in the mouth at the seam of the skin even when heated before eating. The baked bean-jam encrusted noodle sheet food produced using the method of the present invention can also have a firm texture of the seam of the skin. The baked bean-jam encrusted noodle sheet food produced using the method of the present invention can preferably suppress the occurrence of residues in the mouth at the seam of the skin and can have a firm texture of the seam of the skin.

Claims (15)

A baked, filled noodle food product that includes a skin having a seam and a baked surface and is heated before eating,
The baked bean-jam-encrusted noodle sheet food has a breaking strength of (A) the seam of the skin and (B) the part other than the seam and the baked surface of the skin, the breaking strengths of which satisfy the relationship of the following formula (I) when measured at 25°C using a texture analyzer.
1.5≦breaking strength of (A)/breaking strength of (B)≦5.3 (I) The filled noodle food product according to claim 1, wherein the breaking strength of (A) is 20 to 120 gf, and the breaking strength of (B) is 8 to 25 gf. The enrobed noodle sheet food according to claim 1 or 2, wherein the heat treatment applied to the baked enrobed noodle sheet food before eating includes at least one selected from the group consisting of microwave heating, wet heating, and hot air heating. The filled noodle sheet food according to claim 1 or 2, wherein the baked filled noodle sheet food is frozen. The filled noodle food according to claim 1 or 2, wherein the filled noodle food is a dumpling. A method for producing a baked, filled noodle food product, which includes a skin having a seam and a baked surface, and is heated before eating, comprising:
The method includes adjusting the breaking strength of (A) the seam of the skin and (B) the portion other than the seam and the baked surface of the skin of the baked bean-jam noodle sheet food so that the breaking strengths of (A) and (B) satisfy the relationship of the following formula (I) when the breaking strengths of (A) the seam of the skin and (B) the portion other than the seam and the baked surface of the skin are measured at 25°C with a texture analyzer.
1.5≦breaking strength of (A)/breaking strength of (B)≦5.3 (I) The manufacturing method according to claim 6, wherein the breaking strength of (A) is 20 to 120 gf, and the breaking strength of (B) is 8 to 25 gf. The method according to claim 6 or 7, wherein the heat treatment applied to the baked stuffed noodle sheet food before eating includes at least one selected from the group consisting of microwave heating, wet heating, and hot air heating. The method according to claim 6 or 7, further comprising subjecting the baked, stuffed noodle sheet food to a freezing process after adjusting the breaking strength of (A) and/or (B). The method according to claim 6 or 7, wherein the stuffed noodle food is a dumpling. A method for improving the texture of a seam of a baked, filled noodle food product, the method comprising:
The method includes adjusting the breaking strength of (A) the seam of the skin and (B) the portion other than the seam and the baked surface of the skin of the baked bean-jam noodle sheet food so that, when the breaking strengths of (A) and (B) in the skin of the baked bean-jam noodle sheet food are measured at 25°C with a texture analyzer, the breaking strengths of (A) and (B) satisfy the relationship of the following formula (I).
1.5≦breaking strength of (A)/breaking strength of (B)≦5.3 (I) The method according to claim 11, wherein the breaking strength of (A) is 20 to 120 gf, and the breaking strength of (B) is 8 to 25 gf. The method according to claim 11 or 12, wherein the heat treatment applied to the baked stuffed noodle sheet food before eating includes at least one selected from the group consisting of microwave heating, wet heating, and hot air heating. The method according to claim 11 or 12, further comprising subjecting the baked, stuffed noodle sheet food to a freezing treatment after adjusting the breaking strength of (A) and/or (B). The method according to claim 11 or 12, wherein the stuffed noodle food is a dumpling.