JP7405128B2 - Foods that can be browned well and methods for improving browning - Google Patents

Description

TECHNICAL FIELD The present invention relates to foods that can be browned well even with short-time heat treatment. The present invention also relates to a method for producing foods with good browning and a method for improving browning.

The appearance of food is one of the important factors that determines its product value.For example, the appearance of fried gyoza, which is one of the popular side dishes among consumers, is best if the bottom of the gyoza is nicely browned. preferred. Browning can be imparted to foods by, for example, heating the food for a long period of time, but there are many foods that are not suitable for long-term heat treatment because the flavor may be lost if heated for a long period of time. do not have. Furthermore, even for foods that can be heat-treated for a long time, the longer the heating time, the lower the production efficiency, so it is necessary to give the food a good browning color with a short heat treatment.

To solve the problem of imparting a good browning color to foods, conventional methods have been to attach a composition containing amino acids, reducing sugars, proteins, and water to the surface of foods for microwave cooking (Patent Document 1), emulsified oils and fats, and By attaching reducing sugars or amino acids, or emulsified fats and oils, reducing sugars and amino acids to the surface of foods for microwave cooking (Patent Document 2), adding sugar and/or pregelatinized starch to the raw materials for the skins of dumplings, etc. Fried processing (Patent Document 3) and the like have been proposed. However, these patent documents do not consider the uniformity of browning, and are insufficient in terms of uniformly and good browning.

On the other hand, it has been reported that trehalose is added to dumpling skins (Patent Documents 4 and 5) and xylose is added to dumpling coating materials (Patent Document 6).

Japanese Patent Application Publication No. 11-103790 Japanese Patent Application Publication No. 8-131092 Japanese Patent Application Publication No. 2001-169759 International Publication No. 2020/036226 Japanese Patent Application Publication No. 2004-141026 Japanese Patent Application Publication No. 2007-319160

The present invention has been made in view of the above-mentioned circumstances, and the problems to be solved by the present invention are to provide foods that can be browned well even after a short heat treatment, foods that can be browned well, and the production thereof. The object of the present invention is to provide a method and a method for improving browning color.

As a result of intensive studies to solve the above-mentioned problems, the present inventors found that the portion of the food that is to be browned contains at least one member selected from the group consisting of reducing sugars, amino acids, and salts thereof. By applying a composition that is liquid at room temperature and containing at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof to the area that is to be browned, They discovered that foods can be browned well even with short-time heat treatment, and through further research, they were able to complete the present invention.
That is, the present invention is as follows.

[1] (A) A food that includes a part that is scheduled to be browned (hereinafter referred to as "part A"),
The part A contains at least one selected from the group consisting of reducing sugars, amino acids and salts thereof,
A composition (B) that is liquid at room temperature (hereinafter referred to as "composition B") containing at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof is attached to part A. , food.
[2] The food according to [1], wherein the portion A further contains at least one selected from the group consisting of grain flour and starch.
[3] The food includes a filling and an outer skin covering at least a portion of the filling,
The food according to [1] or [2], wherein the outer skin contains the part A.
[4] A food comprising a filling and an outer skin covering at least a part of the filling,
The outer skin includes (A) a portion scheduled to be browned (hereinafter referred to as “portion A”);
The part A contains at least one selected from the group consisting of reducing sugars, amino acids and salts thereof,
A composition (B) that is liquid at room temperature (hereinafter referred to as "composition B") containing at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof is attached to part A. , food.
[5] The food according to [4], wherein the portion A further contains at least one selected from the group consisting of grain flour and starch.
[6] The food according to any one of [1] to [5], wherein the food is dumplings, shumai, xiaolongbao, wontons, spring rolls, baozi, or ravioli.
[7] The food according to any one of [1] to [6], wherein the food is a dumpling.
[8] When the part A contains reducing sugar, the content of the reducing sugar is 0.05 to 20% by weight based on the part A,
When the part A contains an amino acid or a salt thereof, the content of the amino acid or salt thereof is 0.1 to 10% by weight based on the part A,
When the composition B contains reducing sugar, the content of the reducing sugar is 0.03 to 20% by weight with respect to the composition B,
When the composition B contains an amino acid or a salt thereof, the content of the amino acid or salt thereof is 0.03 to 20% by weight based on the composition B, any one of [1] to [7]. Foods listed in one of the above.
[9] The food according to any one of [1] to [8], wherein the portion A contains at least a reducing sugar, and the reducing sugar contains a monosaccharide.
[10] The food according to any one of [1] to [8], wherein the portion A contains at least a reducing sugar, and the reducing sugar contains at least one selected from the group consisting of glucose and xylose. .
[11] The food according to any one of [1] to [10], wherein the portion A contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains an aliphatic amino acid or a salt thereof.
[12] Any of [1] to [10], wherein the portion A contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains at least one selected from the group consisting of glycine, alanine, and sodium glutamate. Foods listed in one of the above.
[13] The food according to any one of [1] to [12], wherein the composition B contains at least a reducing sugar, and the reducing sugar contains a monosaccharide.
[14] The composition B according to any one of [1] to [12], wherein the composition B contains at least a reducing sugar, and the reducing sugar contains at least one selected from the group consisting of glucose and xylose. food.
[15] The food according to any one of [1] to [14], wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains an aliphatic amino acid or a salt thereof.
[16] The composition B of [1] to [14], wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains at least one selected from the group consisting of glycine, alanine, and sodium glutamate. Foods listed in any one of the above.
[17] The amount of the composition B attached to the part A is 0.01 to 1 g/cm ² relative to the area of the part to which the composition B is attached, [1] to [16] Foods listed in any one of the following.
[18] The food according to any one of [1] to [17], wherein the food and the composition B are frozen.
[19] The food according to any one of [1] to [18], wherein the heat treatment for browning the portion A includes dry heating.
[20] A method for producing a browned food, the method comprising heat-treating the food according to any one of [1] to [19].
[21] The manufacturing method according to [20], wherein the heat treatment includes dry heating.
[22] (A) A method for producing a browned food, the method comprising heat-treating a food containing a portion to be browned (hereinafter referred to as "part A"),
The part A of the food before being subjected to the heat treatment contains at least one selected from the group consisting of reducing sugars, amino acids and salts thereof, and the part A of the food before being subjected to the heat treatment. A production process comprising attaching (B) a composition that is liquid at room temperature (hereinafter referred to as "composition B") containing at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof (hereinafter referred to as "composition B") to Method.
[23] The production method according to [22], wherein the part A contains at least one selected from the group consisting of grain flour and starch.
[24] The food includes a filling and an outer skin covering at least a portion of the filling,
The manufacturing method according to [22] or [23], wherein the part A is included in the outer skin.
[25] A food that includes a filling and an outer skin covering at least a portion of the inner filling, and the outer skin includes (A) a portion to be browned (hereinafter referred to as "part A"), is subjected to heat treatment. A method for producing a browned food, the method comprising:
The part A of the food before being subjected to the heat treatment contains at least one selected from the group consisting of reducing sugars, amino acids and salts thereof, and the part A of the food before being subjected to the heat treatment. A production process comprising attaching (B) a composition that is liquid at room temperature (hereinafter referred to as "composition B") containing at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof (hereinafter referred to as "composition B") to Method.
[26] The production method according to [25], wherein the part A further contains at least one selected from the group consisting of grain flour and starch.
[27] The manufacturing method according to any one of [22] to [26], wherein the food is dumplings, shumai, xiaolongbao, wontons, spring rolls, baozi, or ravioli.
[28] The manufacturing method according to any one of [22] to [27], wherein the food is dumplings.
[29] When the part A contains reducing sugar, the content of the reducing sugar is 0.05 to 20% by weight based on the part A,
When the part A contains an amino acid or its salt, the content of the amino acid or its salt is 0.1 to 10% by weight relative to the part A,
When the composition B contains reducing sugar, the content of the reducing sugar is 0.03 to 20% by weight with respect to the composition B,
When the composition B contains an amino acid or a salt thereof, the content of the amino acid or salt thereof is 0.03 to 20% by weight based on the composition B, any one of [22] to [28]. The manufacturing method described in one of the above.
[30] The production method according to any one of [22] to [29], wherein the part A contains at least a reducing sugar, and the reducing sugar contains a monosaccharide.
[31] Any one of [22] to [29], wherein the portion A contains at least a reducing sugar, and the reducing sugar contains at least one selected from the group consisting of glucose and xylose. Manufacturing method described.
[32] The method according to any one of [22] to [31], wherein the portion A contains at least an amino acid or a salt thereof, and the amino acid or salt thereof includes an aliphatic amino acid or a salt thereof. Production method.
[33] Part A contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains at least one selected from the group consisting of glycine, alanine, and sodium glutamate, [22] to [ 31].
[34] The production method according to any one of [22] to [33], wherein the composition B contains at least a reducing sugar, and the reducing sugar contains a monosaccharide.
[35] The composition B according to any one of [22] to [33], wherein the composition B contains at least a reducing sugar, and the reducing sugar contains at least one selected from the group consisting of glucose and xylose. Production method.
[36] The production method according to any one of [22] to [35], wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains an aliphatic amino acid or a salt thereof.
[37] The composition B of [22] to [35], wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains at least one selected from the group consisting of glycine, alanine, and sodium glutamate. Any one of the manufacturing methods described.
[38] Any of [22] to [37], wherein the amount of the composition B attached to the part A is 0.01 to 1 g/cm ² with respect to the area of the part to which the composition B is attached. The manufacturing method described in one of the above.
[39] The manufacturing method according to any one of [22] to [38], which comprises freezing the food after the heat treatment.
[40] The manufacturing method according to any one of [22] to [39], wherein the heat treatment includes dry heating.
[41] (A) At least one member selected from the group consisting of reducing sugars, amino acids, and salts thereof, is added to Part A of the food containing the part to be browned (hereinafter referred to as "Part A"). and (B) a composition that is liquid at room temperature (hereinafter referred to as "composition B"), in which the part A contains at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof. ), the method for improving the browning color of the food.
[42] The improvement method according to [41], wherein the portion A contains at least one selected from the group consisting of grain flour and starch.
[43] The food includes a filling and an outer skin covering at least a portion of the filling,
The improvement method according to [41] or [42], wherein the part A is included in the outer skin.
[44] The method for improving any one of [41] to [43], wherein the food is dumplings, shumai, xiaolongbao, wontons, spring rolls, baozi, or ravioli.
[45] The improvement method according to any one of [41] to [44], wherein the food is dumplings.
[46] When the part A contains reducing sugar, the content of the reducing sugar is 0.05 to 20% by weight based on the part A,
When the part A contains an amino acid or its salt, the content of the amino acid or its salt is 0.1 to 10% by weight relative to the part A,
When the composition B contains reducing sugar, the content of the reducing sugar is 0.03 to 20% by weight with respect to the composition B,
When the composition B contains an amino acid or a salt thereof, the content of the amino acid or salt thereof is 0.03 to 20% by weight based on the composition B, any one of [41] to [45]. The improvement method described in one of the above.
[47] The improvement method according to any one of [41] to [46], which comprises causing the portion A to contain at least a reducing sugar, and the reducing sugar contains a monosaccharide.
[48] Any one of [41] to [46], wherein the portion A contains at least a reducing sugar, and the reducing sugar contains at least one selected from the group consisting of glucose and xylose. How to improve the description.
[49] The improvement according to any one of [41] to [48], wherein the portion A contains at least an amino acid or a salt thereof, and the amino acid or salt thereof includes an aliphatic amino acid or a salt thereof. Method.
[50] Part A contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains at least one selected from the group consisting of glycine, alanine, and monosodium glutamate, [41] to [48] ] The improvement method described in any one of the above.
[51] The improvement method according to any one of [41] to [50], wherein the composition B contains at least a reducing sugar, and the reducing sugar contains a monosaccharide.
[52] The composition B according to any one of [41] to [50], wherein the composition B contains at least a reducing sugar, and the reducing sugar contains at least one selected from the group consisting of glucose and xylose. How to improve.
[53] The improvement method according to any one of [41] to [52], wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains an aliphatic amino acid or a salt thereof.
[54] The composition B of [41] to [52], wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains at least one selected from the group consisting of glycine, alanine, and sodium glutamate. Improvement method described in any one of them.
[55] Any of [41] to [54], wherein the amount of the composition B attached to the part A is 0.01 to 1 g/cm ² with respect to the area of the part to which the composition B is attached. The improvement method described in one of the above.
[56] The improvement method according to any one of [41] to [55], wherein the food and the composition B are frozen.
[57] The improvement method according to any one of [41] to [56], wherein the heat treatment for browning the portion A includes dry heating.
[58] The part A contains at least one selected from the group consisting of reducing sugars, amino acids and salts thereof, and the part A contains at least one selected from the group consisting of reducing sugars, amino acids and salts thereof. The improvement method according to any one of [41] to [57], further comprising subjecting the food to which the composition B containing at least one of the above-mentioned composition B is attached to a heat treatment.
[59] The improvement method according to [58], wherein the heat treatment includes dry heating.
[60] (A) A food product containing a portion to be browned (hereinafter referred to as “Part A”), and (B) a composition that is liquid at room temperature (hereinafter referred to as “Part A”) for adhering to said portion A. A food set for browned foods, in which at least a composition B) is combined,
The portion A contains at least one selected from the group consisting of reducing sugars, amino acids and salts thereof, and
A food set, wherein the composition B contains at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof.
[61] The food set according to [60], wherein the portion A further contains at least one selected from the group consisting of grain flour and starch.
[62] The food includes a filling and an outer skin covering at least a portion of the filling,
The food set according to [60] or [61], wherein the outer skin contains the portion A.
[63] The food set according to any one of [60] to [62], wherein the food is dumplings, shumai, xiaolongbao, wontons, spring rolls, baozi, or ravioli.
[64] The food set according to any one of [60] to [63], wherein the food is dumplings.
[65] When the part A contains reducing sugar, the content of the reducing sugar is 0.05 to 20% by weight with respect to the part A,
When the part A contains an amino acid or a salt thereof, the content of the amino acid or salt thereof is 0.1 to 10% by weight based on the part A,
When the composition B contains reducing sugar, the content of the reducing sugar is 0.03 to 20% by weight with respect to the composition B,
When the composition B contains an amino acid or a salt thereof, the content of the amino acid or salt thereof is 0.03 to 20% by weight based on the composition B, any one of [60] to [64]. Food set listed in one of the above.
[66] The food set according to any one of [60] to [65], wherein the portion A contains at least a reducing sugar, and the reducing sugar contains a monosaccharide.
[67] The food according to any one of [60] to [65], wherein the portion A contains at least a reducing sugar, and the reducing sugar contains at least one selected from the group consisting of glucose and xylose. set.
[68] The food set according to any one of [60] to [67], wherein the portion A contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains an aliphatic amino acid or a salt thereof.
[69] Any of [60] to [67], wherein the portion A contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains at least one selected from the group consisting of glycine, alanine, and sodium glutamate. [70] The food set according to any one of [60] to [69], wherein the composition B contains at least a reducing sugar, and the reducing sugar contains a monosaccharide.
[71] The composition B according to any one of [60] to [69], wherein the composition B contains at least a reducing sugar, and the reducing sugar contains at least one selected from the group consisting of glucose and xylose. food set.
[72] The food set according to any one of [60] to [71], wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains an aliphatic amino acid or a salt thereof.
[73] The composition B of [60] to [71], wherein the composition B contains at least an amino acid or a salt thereof, and the amino acid or salt thereof contains at least one selected from the group consisting of glycine, alanine, and sodium glutamate. Food set listed in any one.
[74] Any of [60] to [73], wherein the amount of the composition B attached to the part A is 0.01 to 1 g/cm ² with respect to the area of the part to which the composition B is attached. Food set listed in one of the above.
[75] The food set according to any one of [60] to [74], wherein the food and the composition B are frozen.
[76] The food set according to any one of [60] to [75], wherein the heat treatment for browning the portion A includes dry heating.
[77] Applying the composition B included in the food set to the part A of the food included in the food set according to any one of [60] to [76] and subjecting it to heat treatment. A method of producing browned foods, including:
[78] The manufacturing method according to [77], wherein the heat treatment includes dry heating.

According to the present invention, a food product that can be well browned even after a short heat treatment is provided.
According to the present invention, a food product with good browning color and a method for producing the same are also provided.
According to the present invention, a method for improving browning is also provided. The method for improving browning color of the present invention is suitably used for improving the depth and uniformity of browning color imparted to foods.
Further, according to the present invention, a food set that is suitably used for manufacturing browned food is also provided.

The food product of the present invention includes a portion that is to be browned. In this specification, the "portion to be browned" included in the food of the present invention may be referred to as "portion A" for convenience of explanation. When the food of the present invention is subjected to heat treatment, at least part A thereof can be browned.

In the present invention, "browning" of food means that the color of at least a portion of the food changes to brown when the food is subjected to heat treatment. Here, the heat treatment for browning does not necessarily have to be "grilling (baking) heating", and heat treatment other than grilling heating may be applied to the food to cause at least a portion of the food to turn brown. It can be said that it has a "brown color" even if it is browned. Although not bound by any theory, it is generally believed that Maillard reaction and caramelization are involved in imparting browning to foods.

Part A (i.e., the part that is to be browned) can be any part of the food that can be browned through heat treatment, but is usually the outside of the food. Constituting at least a portion of the surface. In one embodiment, portion A may be a portion that is placed in contact with or in close proximity to equipment for heat treatment (e.g., iron plate, frying pan, etc.) when heat treatment is applied to the food of the present invention. Further, the number of portions A included in the present invention may be one or a plurality (two or more).

The type of food of the present invention is not particularly limited as long as it is desired to be browned, but in one embodiment, the food of the present invention includes a filling and an outer skin covering at least a part of the filling. (generally also referred to as "noodle skin"). In the present invention, "a food product including a filling and an outer skin covering at least a portion of the filling" may be referred to as a "wrapped food". Specific examples of wrapped foods include dumplings (eg, fried dumplings, dumplings with wings, etc.), shumai, xiaolongbao, wontons, spring rolls, baozi, ravioli, and the like. Accordingly, the food of the present invention may be, in one embodiment, dumplings, shumai, xiaolongbao, wontons, spring rolls, baozi, ravioli, and the like.

In one embodiment, the food of the present invention is a wrapped food (e.g., dumplings, shumai, xiaolongbao, wontons, spring rolls, baozi, ravioli, etc.), part A (i.e., the part to be browned) ) may be included in the outer skin (noodle skin) of the wrapped food. In other words, when the food of the present invention is, in one embodiment, a wrapped food, at least a portion of its outer skin may be part A. Taking gyoza, which is one of the wrapped foods, as an example, when the food of the present invention is a gyoza, part A may be included in the outer skin of the gyoza, that is, at least part of the outer skin of the gyoza. A portion (for example, a surface such as a bottom surface that will be a grilling surface (a surface that contacts or is disposed close to a frying pan, iron plate, etc.)) may be a portion A.

One of the characteristics of the food product of the present invention is that (B) a composition that is liquid at room temperature is attached to part A (that is, the part to be browned). In this specification, the "composition that is liquid at room temperature" attached to portion A may be referred to as "composition B" for convenience of explanation. In the present invention, a composition that is "liquid at room temperature" means a composition that has fluidity at room temperature (25°C), and also includes compositions that are slurry-like at room temperature, paste-like compositions at room temperature, etc. Ru.

In one embodiment, the food of the present invention is a wrapped food (e.g., gyoza, shumai, xiaolongbao, wonton, spring roll, bao, ravioli, etc.), composition B (i.e., a composition that is liquid at room temperature) may be, for example, a batter liquid or the like. When the food product of the present invention is, in one embodiment, dumplings with wings, composition B may be, for example, a composition for forming wings (feather base).

In the food of the present invention, both part A (i.e., the part to be browned) and composition B (i.e., a liquid composition at room temperature) attached to part A contain reducing sugars and It is important that it contains at least one selected from the group consisting of amino acids and salts thereof. That is, in the food of the present invention, part A contains at least one selected from the group consisting of reducing sugars, amino acids and salts thereof, and part A contains reducing sugars, amino acids and salts thereof. Composition B containing at least one selected from the group is attached. The food of the present invention is characterized in that both Part A and Composition B contain at least one member selected from the group consisting of reducing sugars, amino acids, and salts thereof, so that the food can be processed satisfactorily even during short-term heat treatment. Part A may be browned.

The type of reducing sugar that can be used in the food of the present invention is not particularly limited, and may be any of monosaccharides, oligosaccharides (e.g., disaccharides, etc.), and polysaccharides, but monosaccharides are preferred. . Examples of monosaccharide reducing sugars include xylose, arabinose, ribose, 2-deoxyribose, which are classified as pentoses, glucose, fructose, and galactose, which are classified as hexoses; Examples include maltose. Reducing sugars that can be used in the food of the present invention are preferably pentose or hexose, since they can give part A a deep and good browning color, and among them, pentose and hexose are preferred, and among them, they have a low sweetness and do not affect the taste much. Glucose and xylose are preferred in that they are not given. Glucose is preferable because it is cheap and easily available, and there is no need to label foods as additives. Moreover, xylose is preferable because it can impart a good browning color with a deeper color than glucose. One type of reducing sugar may be used alone, or two or more types may be used in combination.

The method for producing reducing sugars that can be used in the foods of the present invention is not particularly limited, and those produced by methods known per se or methods analogous thereto may be used. The present invention may use commercially available reducing sugars.

Amino acids that can be used in the food of the present invention are not particularly limited as long as they are food-acceptable, but examples include glycine, alanine, valine, leucine, isoleucine, serine, threonine, aspartic acid, glutamic acid, asparagine, glutamine, and lysine. aliphatic amino acids such as , hydroxylysine, arginine, cysteine, cystine, and methionine; aromatic amino acids such as phenylalanine and tyrosine; and heterocyclic amino acids such as tryptophan, histidine, proline, and hydroxyproline. Part A is preferably an aliphatic amino acid, and more preferably glycine, alanine, or glutamic acid, since part A can give a brown color. Glycine and glutamic acid are more preferred because they are inexpensive and easily available. These amino acids can be used in L-form, D-form, or DL-form, but L-form or DL-form is preferable, and L-form is more preferable.

The form of the amino acid that can be used in the food of the present invention is not particularly limited, but it is preferably free or salt. Here, the term "free form" amino acid refers to an amino acid that does not combine with other amino acids to form a protein, peptide, etc., and exists in a free state.

Salts of amino acids that can be used in the food of the present invention are not particularly limited as long as they are food-acceptable, but examples include inorganic acids (e.g., hydrogen chloride, hydrogen bromide, hydroiodic acid, sulfuric acid, phosphoric acid, etc.). ); salts with organic acids (e.g., formic acid, acetic acid, propionic acid, oxalic acid, succinic acid, lactic acid, citric acid, tartaric acid, maleic acid, fumaric acid, monomethyl sulfate, etc.); salts with inorganic bases (e.g., sodium , potassium, lithium, calcium, ammonia, etc.); salts with organic bases (e.g., ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.), etc. . The amino acid salt may also be a hydrate (hydrated salt), and such hydrates include, for example, mono- to hexahydrates.

The above amino acids or salts thereof may be used alone or in combination of two or more.

The amino acids or salts thereof that can be used in the food of the present invention are preferably aliphatic amino acids or salts thereof, and more preferably glycine, alanine, glutamic acid, or the like, since the portion A can have a deep and good browning color. , more preferably glycine, alanine, or sodium glutamate, particularly preferably glycine or alanine, and most preferably glycine.

The method for producing amino acids or salts thereof that can be used in the foods of the present invention is not particularly limited, and those produced by methods known per se or methods analogous thereto may be used. The present invention may use commercially available amino acids or salts thereof.

In one embodiment of the food of the present invention, portion A (i.e., the portion to be browned) contains reducing sugar (e.g., glucose, xylose, etc.), and composition B (i.e., the portion to be browned at room temperature). The liquid composition may contain reducing sugars (eg, glucose, xylose, etc.). In this case, the types of reducing sugars contained in Part A and Composition B may be the same or different.
In addition, in another embodiment of the food of the present invention, part A contains an amino acid or a salt thereof (e.g., glycine, alanine, sodium glutamate, etc.), and composition B contains an amino acid or a salt thereof (e.g., , glycine, alanine, sodium glutamate, etc.). In this case, the types of amino acids or salts thereof contained in Part A and Composition B may be the same or different.
In addition, in another aspect of the food of the present invention, part A contains reducing sugars (e.g., glucose, xylose, etc.), and composition B contains amino acids or salts thereof (e.g., glycine, alanine, etc.). monosodium glutamate, etc.).
In addition, in another embodiment of the food of the present invention, the portion A contains an amino acid or a salt thereof (e.g., glycine, alanine, monosodium glutamate, etc.), and the composition B contains a reducing sugar (e.g., glucose , xylose, etc.).
In addition, in another aspect of the food of the present invention, part A contains reducing sugars (e.g., glucose, xylose, etc.), and composition B contains reducing sugars (e.g., glucose, xylose, etc.). Additionally, it may contain an amino acid or a salt thereof (eg, glycine, alanine, sodium glutamate, etc.). In this case, the types of reducing sugars contained in Part A and Composition B may be the same or different.
In addition, in another embodiment of the food of the present invention, the portion A contains an amino acid or a salt thereof (e.g., glycine, alanine, monosodium glutamate, etc.), and the composition B contains a reducing sugar (e.g., glucose , xylose, etc.), and amino acids or salts thereof (eg, glycine, alanine, sodium glutamate, etc.). In this case, the types of amino acids or salts thereof contained in Part A and Composition B may be the same or different.
In addition, in another embodiment of the food of the present invention, the portion A contains reducing sugars (e.g., glucose, xylose, etc.) and amino acids or salts thereof (e.g., glycine, alanine, monosodium glutamate, etc.), Additionally, composition B may contain reducing sugars (eg, glucose, xylose, etc.). In this case, the types of reducing sugars contained in Part A and Composition B may be the same or different.
In addition, in another embodiment of the food of the present invention, the portion A contains reducing sugars (e.g., glucose, xylose, etc.) and amino acids or salts thereof (e.g., glycine, alanine, monosodium glutamate, etc.), In addition, composition B may contain an amino acid or a salt thereof (eg, glycine, alanine, sodium glutamate, etc.). In this case, the types of amino acids or salts thereof contained in Part A and Composition B may be the same or different.
In addition, in another embodiment of the food of the present invention, the portion A contains reducing sugars (e.g., glucose, xylose, etc.) and amino acids or salts thereof (e.g., glycine, alanine, monosodium glutamate, etc.), Composition B may also contain reducing sugars (eg, glucose, xylose, etc.) and amino acids or salts thereof (eg, glycine, alanine, sodium glutamate, etc.). In this case, the types of reducing sugars, amino acids, or salts thereof contained in Part A and Composition B may be the same or different.

When part A of the food of the invention (i.e., the part to be browned) contains reducing sugars (e.g., glucose, xylose, etc.), the content of reducing sugars in part A is such that Since a brown color may occur on part A, it is preferably 0.05% by weight or more, more preferably 0.3% by weight or more, and even more preferably 1% by weight or more, based on part A. Particularly preferably, it is 3% by weight or more. In this case, the content of reducing sugar in Part A is preferably 20% by weight or less, more preferably 15% by weight or less, particularly preferably 12% by weight or less.

When part A of the food of the present invention (i.e., the part to be browned) contains an amino acid or a salt thereof (e.g., glycine, alanine, monosodium glutamate, etc.), the content of the amino acid or a salt thereof in part A The amount is preferably 0.1% by weight or more, more preferably 0.3% by weight or more, and even more preferably It is 1% by weight or more, particularly preferably 3% by weight or more. In this case, the content of the amino acid or its salt in Part A is preferably 10% by weight or less, more preferably 8% by weight or less, particularly preferably 7% by weight or less.

When composition B attached to part A (i.e., a composition that is liquid at room temperature) contains reducing sugars (e.g., glucose, xylose, etc.), the content of reducing sugar in composition B depends on the color. Since a deep and good baked color can be obtained in Part A, the amount is preferably 0.03% by weight or more, more preferably 0.3% by weight or more, and particularly preferably 1% by weight or more based on the composition B. It is. In this case, the content of reducing sugar in Composition B is preferably 20% by weight or less, more preferably 15% by weight or less, particularly preferably 12% by weight or less.

When composition B attached to part A (i.e., a composition that is liquid at room temperature) contains an amino acid or a salt thereof (e.g., glycine, alanine, sodium glutamate, etc.), the amino acid or salt thereof in composition B The content is preferably 0.03% by weight or more, more preferably 0.3% by weight or more, based on the composition B, since a good deep baked color can be obtained in part A. More preferably it is 1% by weight or more, particularly preferably 3% by weight or more. In this case, the content of the amino acid or its salt in composition B is preferably 20% by weight or less, more preferably 15% by weight or less, particularly preferably 12% by weight or less. be.

Part A of the food of the present invention (i.e., the part to be browned) further contains other food materials in addition to at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof. You may do so. Food materials that may be further contained in Part A in addition to at least one selected from the group consisting of reducing sugars, amino acids and salts thereof are not particularly limited as long as they do not impair the purpose of the present invention, but include, for example, cereal flour. (e.g., wheat flour, rice flour, etc.), starch (e.g., wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, etc.) and raw starches obtained by subjecting the raw starches to physical, chemical or enzymatic processing. processed starch, etc.), salt, sugars, seasonings, water, fats and oils, egg yolk powder, egg white powder, whole egg powder, skim milk powder, animal and vegetable proteins, dietary fiber, emulsifiers, thickeners, vitamins, minerals, pigments, Examples include fragrances, preservatives, antioxidants, pH adjusters, enzyme agents, and the like. These food materials may be used alone or in combination of two or more.

In one aspect, in the food of the present invention, the moiety A is at least one selected from the group consisting of reducing sugars, amino acids and salts thereof, and at least one selected from the group consisting of cereal flour and starch. It may further contain. In this case, the content of at least one selected from the group consisting of grain flour and starch in Part A is preferably 50 to 90% by weight, more preferably 55 to 80% by weight, based on Part A. , particularly preferably 60 to 75% by weight.

Composition B attached to part A (i.e., a composition that is liquid at room temperature) contains at least one selected from the group consisting of reducing sugars, amino acids and salts thereof, and further contains other food materials. May be included. Food materials that may be further contained in Composition B in addition to at least one selected from the group consisting of reducing sugars, amino acids and salts thereof are not particularly limited as long as they do not impair the purpose of the present invention, but include, for example, grains. Flour (e.g. wheat flour, rice flour, etc.), starch (e.g. wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, etc.) and raw starches that have been subjected to physical, chemical or enzymatic processing. processed starch, etc.), salt, sugars, seasonings, water, fats and oils, egg yolk powder, egg white powder, whole egg powder, skim milk powder, animal and vegetable proteins, dietary fiber, emulsifiers, thickeners, vitamins, minerals, pigments. , fragrances, preservatives, antioxidants, pH adjusters, enzyme agents, etc. Composition B usually further contains water in addition to at least one selected from the group consisting of reducing sugars and amino acids and salts thereof. The content of water in Composition B is preferably 10 to 99% by weight, more preferably 15 to 80% by weight, even more preferably 20 to 70% by weight.

When the food of the present invention is, in one embodiment, a wrapped food (that is, a food including a filling and an outer skin covering at least a part of the filling), the food material contained in the filling is a food material according to the present invention. There is no particular restriction as long as it does not impair the purpose.

The method for producing a food product of the present invention includes making part A (that is, the part to be browned) contain at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof, and There are no particular limitations other than including attaching to part A composition B (i.e., a composition that is liquid at room temperature) containing at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof. First, other manufacturing steps may be further included depending on the type of food of the present invention. In one aspect, when the food of the present invention is a wrapped food (that is, a food including a filling and an outer skin covering at least a part of the filling), and part A is included in the outer skin of the wrapped food, The method for producing a food product of the present invention may include, for example, producing a filling, covering (wrapping) at least a portion of the filling with an outer skin containing portion A, and the like.

There is no particular restriction on the method of making part A of the food of the present invention (that is, the part to be browned) contain at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof; Depending on the type of food of the invention, etc., this may be carried out by a method known per se or a method analogous thereto. In one embodiment, the food of the present invention is a wrapped food (that is, a food that includes a filling and an outer skin covering at least a part of the filling), and the portion A is included in the outer skin (noodle skin) of the wrapped food. If it is included, the outer skin of the wrapped food may be formed by kneading the raw materials, rolling the resulting dough using a rolling machine (e.g., roll noodle machine, etc.) to obtain noodle strips, and then forming the noodle strips. It can be produced by cutting or punching into a desired shape. In order to make Part A contained in the shell contain at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof, at some point in the production of the shell (for example, kneading the raw materials for the shell) (e.g.), the rind may be prepared by adding at least one selected from the group consisting of reducing sugar, amino acids, and salts thereof to the raw material for the rind. In addition, when water is used as one of the raw materials for the outer skin, at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof is dissolved in water before being blended with other raw materials. The obtained aqueous solution may be blended with other raw materials for use.

In one embodiment, the food of the present invention is a wrapped food (e.g., dumplings, shumai, xiaolongbao, wontons, spring rolls, baozi, ravioli, etc.), and the raw materials and manufacturing method of the fillings meet the purpose of the present invention. There is no particular restriction as long as it does not cause damage, and it may be produced by a method known per se or a method analogous thereto. Further, the method of covering (wrapping) at least a portion of the inner part with the outer skin is not particularly limited as long as it does not impair the purpose of the present invention, and may be performed by a method known per se or a method analogous thereto.

The method for preparing composition B (i.e., a composition that is liquid at room temperature) is not particularly limited, except that at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof is used, and composition B is For example, it can be prepared by mixing at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof with water, along with other raw materials as needed.

The method of applying composition B (i.e., a composition that is liquid at room temperature) to part A (i.e., the part to be browned) of the food of the present invention is not particularly limited. B, by dipping part A into composition B, etc. Furthermore, after applying composition B to an apparatus or equipment (e.g., iron plate, frying pan, etc.) for heat-treating the food of the present invention, the food of the present invention is placed so that part A is in contact therewith. Composition B can also be applied to portion A by: The timing of applying composition B to part A of the food of the present invention is not particularly limited as long as it is before the food is subjected to heat treatment for browning part A.

The amount of composition B attached to part A of the food of the present invention is preferably 0.01 to 1 g/cm 2 , more preferably 0.02 to 1 g/cm ² based on the area of the part to which composition B is attached. It is 0.5 g/cm ² , particularly preferably 0.03 to 0.3 g/cm ² .

The food of the present invention is subjected to heat treatment for the purpose of imparting a brown color to portion A. The heat treatment for browning part A of the food of the present invention is not particularly limited, and may be performed by a method known per se or a method similar thereto, but the heat treatment may include dry heating (e.g., baking (baking) heating, Stir-frying heating, frying heating, etc.) are preferably included. The heat treatment applied to the food of the present invention may be performed by a plurality of (two or more) heating methods simultaneously or sequentially, and in one embodiment, the heat treatment applied to the food of the present invention is dry heating. In the case where the heat treatment includes heating, the heat treatment may further include a heating method other than dry heating (eg, wet heating such as steaming heating, boiling heating, microwave heating, etc.). To explain the heat treatment applied to the food of the present invention, using baking heating, which is one type of dry heating, and steaming heating, which is one type of wet heating, the food of the present invention is subjected to steam heating, and then Alternatively, the food of the present invention may be subjected to baking heat and then steamed. Alternatively, the food of the present invention may be subjected to steaming and baking at the same time (so-called steaming). The heat treatment applied to the food of the present invention may be performed on the whole food, or may be performed on a part of the food (for example, a part including part A). good.

When the heat treatment for browning part A of the food of the present invention includes dry heating, the dry heating conditions (e.g., heating temperature, heating time, etc.) are not particularly limited as long as part A is browned. However, it may be set as appropriate depending on the heating method and the like. The heating temperature for dry heating (eg, calcination heating, etc.) can be adjusted as appropriate depending on the heating time, etc., but is usually 100 to 250°C, preferably 180 to 240°C. The heating time for dry heating (eg, calcination heating, etc.) can be adjusted as appropriate depending on the heating temperature, etc., but is usually 0.5 to 30 minutes, preferably 1 to 10 minutes.

In one embodiment, the food of the present invention may be a frozen food, that is, the food of the present invention may be provided (eg, sold, transferred, distributed, etc.) in a frozen state. When the food of the present invention is a frozen food, the composition B attached to the portion A may also be frozen. When the food of the present invention is a frozen food, the method for producing the food of the present invention includes freezing the food of the present invention. The method of freezing the food of the present invention and its conditions (e.g., freezing temperature, time, etc.) are not particularly limited, and may be appropriately carried out by a method known per se or a method analogous thereto depending on the type of the food of the present invention.

When the food of the present invention is a frozen food, the thawing method is not particularly limited, and it may be thawed by a method known per se or a method similar thereto. When the food of the present invention is a frozen food, a heat treatment for browning portion A may be performed at the time of thawing.

When the food of the present invention is subjected to heat treatment, at least part A can be browned. The food of the present invention can have a good brown color on the part A even after being heat-treated for a short time (for example, 1 to 10 minutes). In the present invention, there are no particular restrictions on the method for evaluating the browning of foods, but for example, a specialized panel may visually determine the depth and uniformity of the browning and give a rating. Browning that is dark in color (for example, reddish brown to dark brown) and uniform can be determined to be good.

After heat-treating the food of the present invention to obtain a browned food, the browned food can be provided as is (e.g., sold, transferred, distributed, etc.); The food may be frozen to produce a frozen food. When browned foods are provided as frozen foods, the freezing method and conditions (e.g., freezing temperature, time, etc.) are not particularly limited, and depending on the type of food, methods known per se or methods equivalent thereto may be used. You may do so as appropriate. Furthermore, when the browned food is provided as a frozen food, the thawing method is not particularly limited, and the thawing may be performed by a method known per se or a method similar thereto.

In one embodiment, the food product of the present invention can be mixed with composition B (i.e., a liquid composition at room temperature) without adhering composition B (i.e., a liquid composition at room temperature) to part A (i.e., the part to be browned). Can be provided in combination. Therefore, according to the present invention, a food set (herein sometimes referred to as "food set of the present invention") that includes at least a combination of a food containing part A and a composition B for adhering to part A. is also provided.

The form of the food set of the present invention is not particularly limited, but for example, a food containing part A (i.e., the part to be browned) and a composition B (i.e., liquid at room temperature) for adhering to part A. Examples include a configuration in which the compositions (compositions) are housed in separate containers or packaging bags, and these are combined. The food set of the present invention may be a combination of food materials containing part A and composition B, as well as other food materials.

Composition B (i.e., a composition that is liquid at room temperature) is attached to part A (i.e., the part that is scheduled to be browned) of the food included in the food set of the present invention, and the resulting food (i.e., the part that is to be browned) is By applying a heat treatment to brown the portion A of the food product), it is possible to produce a food product in which at least the portion A is browned. Therefore, the food set of the present invention is suitably used as a food set for browned foods.

According to the present invention, there is also provided a method for producing a browned food product, which includes subjecting the food product of the present invention to a heat treatment. The heat treatment applied to the food of the present invention can be performed in the same manner as the above-mentioned "heat treatment for browning part A of the food of the present invention", and the preferred embodiments are also the same. The manufacturing method is not particularly limited except that it includes heat-treating the food of the present invention, and may further include other manufacturing steps. In one embodiment, the production method includes, in addition to subjecting the food of the present invention to a heat treatment for browning, to freezing the food with browned color in portion A after the heat treatment. may be included. The method and conditions for freezing browned foods (e.g., freezing temperature, time, etc.) are not particularly limited, and may be appropriately carried out by a method known per se or a similar method depending on the type of food.

According to the present invention, a method for producing a browned food product (hereinafter referred to as “the present invention Also provided is a method of manufacturing a method of manufacturing a method of manufacturing a method of manufacturing a method of manufacturing the same. The production method of the present invention includes at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof, contained in part A of the food before being subjected to heat treatment for browning; Composition B (i.e., a liquid composition at room temperature) containing at least one member selected from the group consisting of reducing sugars, amino acids, and salts thereof, is added to part A of the food before heat treatment for browning. including attaching objects). Part A contains at least one selected from the group consisting of reducing sugars, amino acids and salts thereof, and Part A contains at least one selected from the group consisting of reducing sugars, amino acids and salts thereof. Foods to which Composition B containing Composition B has been adhered can have a good brown color in Part A even after being heat-treated for a short time.

In the production method of the present invention, the type of food containing portion A (that is, the portion to be browned) is the same as the food of the present invention, and the preferred embodiments are also the same.

The reducing sugars, amino acids and salts thereof that can be used in the production method of the present invention are the same as those that can be used in the food product of the present invention, and preferred embodiments are also the same.

Composition B (i.e., a liquid composition at room temperature) used in the production method of the present invention is similar to that attached to part A of the food product of the present invention, and has a preferred embodiment, reducing sugar content, The same applies to the content of amino acids and their salts.

In the production method of the present invention, the method of causing part A of the food to contain at least one selected from the group consisting of reducing sugars, amino acids and salts thereof is the method described in the above-mentioned "part A of the food of the invention contains reducing The method for containing at least one selected from the group consisting of sugars, amino acids, and salts thereof is the same, and the preferred embodiments, the content of reducing sugars, the content of amino acids and salts thereof, etc. are also the same.

In the production method of the present invention, the method of attaching composition B to part A of the food product is the above-mentioned "method of attaching composition B (i.e., a liquid composition at room temperature) to part A of the food product of the present invention". The preferred embodiments, adhesion amount, etc. are also the same.

In the production method of the present invention, the heat treatment applied to the food containing part A can be performed in the same manner as the above-mentioned "heat treatment for browning part A of the food of the present invention", and preferred embodiments are also the same. It is.

The production method of the present invention includes heating a food containing part A to give it a brown color, and adding a reducing sugar, an amino acid, and a salt thereof to part A of the food before the heat treatment. A composition B containing at least one selected from the group consisting of reducing sugars, amino acids and salts thereof is attached to part A of the food before the heat treatment. There is no particular restriction on the process except that it may further include other manufacturing steps. In one aspect, the production method of the present invention includes not only subjecting a food containing part A to a heat treatment to give it a brown color, but also freezing the food with a brown color in part A after the heat treatment. may include doing. The method and conditions for freezing browned foods (e.g., freezing temperature, time, etc.) are not particularly limited, and may be appropriately carried out by a method known per se or a similar method depending on the type of food.

According to the production method of the present invention, it is possible to produce a food product with a good browning color in the portion A even after a short heat treatment.

According to the present invention, there is also provided a method for improving the browning of a food product containing part A (i.e., the portion to be browned) (herein sometimes referred to as "improving method of the present invention"). be done. The improvement method of the present invention includes making Part A of the food contain at least one selected from the group consisting of reducing sugars, amino acids and salts thereof, and Part A containing reducing sugars, amino acids and salts thereof. The method includes depositing a composition B (that is, a composition that is liquid at room temperature) containing at least one selected from the group consisting of:

The types of foods whose browning color is improved by the improving method of the present invention are the same as those of the food of the present invention, and the preferred embodiments are also the same.

The reducing sugars, amino acids and salts thereof that can be used in the improvement method of the present invention are the same as those that can be used in the food products of the present invention, and preferred embodiments are also the same.

Composition B (i.e., a liquid composition at room temperature) used in the improvement method of the present invention is similar to that attached to part A of the food of the present invention, and has a preferred embodiment, reducing sugar content, The same applies to the content of amino acids and their salts.

In the improvement method of the present invention, the method of causing part A of the food to contain at least one selected from the group consisting of reducing sugars, amino acids, and salts thereof is a The method for containing at least one selected from the group consisting of sugars, amino acids, and salts thereof is the same, and the preferred embodiments, the content of reducing sugars, the content of amino acids and salts thereof, etc. are also the same.

In the improvement method of the present invention, the method of attaching composition B to part A of the food is the above-mentioned "method of attaching composition B (i.e., a liquid composition at room temperature) to part A of the food of the present invention". The preferred embodiments, adhesion amount, etc. are also the same.

The browning color that can be improved by the improving method of the present invention is not particularly limited, and may be any heat treatment that can be applied to the food. This can be carried out in the same manner as the above-mentioned "heat treatment for browning part A of the food of the present invention", and the preferred embodiments are also the same.

The improvement method of the present invention can improve at least one selected from the group consisting of darkness and uniformity of baked color. In one embodiment, the method of improving the present invention includes at least one improvement method selected from the group consisting of the darkness and uniformity of the browning color of the food including portion A (that is, the portion scheduled to be browned). Preferably, it is a method for improving the depth and uniformity of baked color of foods containing part A.

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

<Test 1>
(Example 1)
Dumplings (unheated) with batter attached to the bottom were prepared using the following steps (1) to (4). All of the following (1) to (4) were performed at room temperature (25°C).

(1) Preparation of outer shell Salt and glucose were dissolved in water in the proportions shown in Table 1 below, and then mixed with wheat flour. The mixture was kneaded with a mixer to prepare dough. The obtained dough was rolled to a thickness of 0.8 mm using a roll noodle making machine to produce noodle sheets. The noodle strip was cut out into an oval shape with a major axis of 90 mm and a minor axis of 80 mm to produce dumpling skins (weight per sheet: 6 g).

(2) Preparation and coating of fillings After preparing fillings for dumplings by kneading ground meat, chopped vegetables, seasonings, etc., 13g of the fillings were mixed with 6g of the outer skin prepared in (1) above. The mixture was coated to produce semicircular dumplings (bottom area: 10 to 12 cm ² ).

(3) Preparation of batter liquid Starch, egg white powder, and glucose were uniformly dispersed in water at the ratios shown in Table 2 below, and then mixed with edible vegetable oil in which an emulsifier was dissolved to prepare a batter liquid. The batter liquid is liquid (having fluidity) at room temperature (25° C.).

(4) Adhesion of the batter liquid Approximately 1 g of the batter liquid prepared in the above (3) is attached to the bottom of the gyoza prepared in the above (2) (the part that is planned to be browned), so that the batter liquid is coated on the bottom surface. Adhering dumplings were obtained (hereinafter also referred to as "dumplings of Example 1").

(Comparative example 1)
Dumplings with batter attached to the bottom were obtained in the same manner as in Example 1, except that glucose was not used in the preparation of the outer skin (procedure (1)). ).

(Comparative example 2)
Dumplings with batter attached to the bottom were obtained in the same manner as in Example 1, except that glucose was not used in the preparation of the batter (procedure (3)). (also called ``gyoza'').

(Example 2)
Dumplings with batter attached to the bottom were obtained in the same manner as in Example 1, except that glycine was used instead of glucose in the preparation of the batter (procedure (3)). (also referred to as "Dumplings of Example 2").

(Example 3)
In the preparation of the outer skin (procedure (1)), the same procedure as in Example 1 was carried out, except that in addition to the raw materials listed in Table 1, glycine was further used at a ratio of 0.5% by weight based on the total amount of raw materials. In this procedure, dumplings with batter liquid attached to the bottom surface were obtained (hereinafter also referred to as "dumplings of Example 3").

(Example 4)
In the preparation of the outer shell (procedure (1)), in addition to the raw materials listed in Table 1, glycine was further used at a ratio of 0.5% by weight based on the total amount of raw materials, and in the preparation of the batter liquid (procedure In (3)), dumplings with batter liquid attached to the bottom were obtained in the same manner as in Example 1, except that glycine was used instead of glucose (hereinafter referred to as "dumplings of Example 4"). ).

(Example 5)
Example 1 except that glycine was used instead of glucose in the production of the outer shell (procedure (1)) and glycine was used instead of glucose in the production of the batter solution (procedure (3)). Dumplings with batter liquid attached to the bottom were obtained in the same manner as above (hereinafter also referred to as "dumplings of Example 5").

(Example 6)
In the preparation of the outer shell (procedure (1)), in addition to the raw materials listed in Table 1, glycine was further used at a ratio of 0.5% by weight based on the total amount of raw materials, and in the preparation of the batter liquid (procedure In (3)), the bottom surface was prepared in the same manner as in Example 1, except that in addition to the raw materials listed in Table 2, glycine was used at a ratio of 1.3% by weight based on the total amount of raw materials. Dumplings to which the batter liquid was attached were obtained (hereinafter also referred to as "dumplings of Example 6").

(Evaluation of baked color)
Each of the dumplings of Examples 1 to 6 and Comparative Examples 1 and 2 was steamed and heated at 100°C for 4 minutes using a steamer, and then placed on a hot plate with the bottom side with the batter attached facing down. It was baked for 2 minutes at ±5°C. Here, the temperature of the hot plate was measured and adjusted using a surface thermometer. For the dumplings after baking, the baked color (darkness, uniformity) of the bottom surface was visually checked by three expert panelists, and the dumplings were rated in 0.1 point increments according to the following scale.

[Evaluation scale for baked color (darkness, uniformity)]
5.0 points: Evenly dark browning (reddish brown to dark brown) overall 4.0 points: Overall baking browning (golden to brown) 3.0 points: Light baking overall Color (light yellow to yellow) or locally dark browning 2.0 points: Locally light browning 1.0 points: Barely browning 0.0 points: Baking No color at all* A score of 3 or higher is considered passing.

The results are shown in Table 3 below. In the table, "Glc" means glucose and "Gly" means glycine, respectively.

As shown in Table 3, the batter liquid containing at least one selected from the group consisting of glucose and glycine in the outer shell and containing at least one selected from the group consisting of glucose and glycine adheres to the bottom surface. All of the dumplings of Examples 1 to 6 obtained a good browning color on the bottom surface even after being heated for a short time.
On the other hand, the dumplings of Comparative Example 1, which did not contain reducing sugar, amino acids, and their salts in the outer skin, were hardly browned. In addition, the dumplings of Comparative Example 2, in which the batter liquid attached to the bottom did not contain reducing sugar, amino acids, and their salts, were only lightly browned locally on the bottom, and were not well browned. Ta.

<Test 2>
(Example 7)
Dumplings with batter liquid attached to the bottom were obtained in the same manner as in Example 1 of Test 1 (hereinafter also referred to as "dumplings of Example 7").

(Example 8)
The same procedure as in Test 1 was used except that xylose was used instead of glucose in the production of the outer shell (procedure (1)) and xylose was used instead of glucose in the production of the batter solution (procedure (3)). Dumplings with batter liquid attached to the bottom were obtained in the same manner as in Example 1 (hereinafter also referred to as "dumplings of Example 8").

(Comparative example 3)
The same procedure as in Test 1 was used, except that sucrose was used instead of glucose in the production of the outer shell (procedure (1)), and sucrose was used instead of glucose in the production of the batter solution (procedure (3)). Dumplings with batter liquid attached to the bottom were obtained in the same manner as in Example 1 (hereinafter also referred to as "dumplings of Comparative Example 3").

(Example 9)
The same procedure as in Test 1 was used except that glycine was used instead of glucose in the production of the outer shell (procedure (1)) and glycine was used instead of glucose in the production of the batter solution (procedure (3)). Dumplings with batter liquid attached to the bottom were obtained in the same manner as in Example 1 (hereinafter also referred to as "dumplings of Example 9").

(Example 10)
The same procedure as in Test 1 was used, except that alanine was used instead of glucose in the production of the outer shell (procedure (1)), and alanine was used in place of glucose in the production of the batter (procedure (3)). Dumplings with batter liquid attached to the bottom were obtained in the same manner as in Example 1 (hereinafter also referred to as "dumplings of Example 10").

(Example 11)
Dumplings with batter attached to the bottom were obtained in the same manner as in Example 1 of Test 1, except that glycine was used instead of glucose in the preparation of the batter (procedure (3)). (also referred to as "Dumplings of Example 11").

(Example 12)
Dumplings with batter attached to the bottom were obtained in the same manner as in Example 1 of Test 1, except that alanine was used instead of glucose in the preparation of the batter (procedure (3)). (also referred to as "Dumplings of Example 12").

(Example 13)
Dumplings with batter attached to the bottom were obtained in the same manner as in Example 1 of Test 1, except that monosodium glutamate was used instead of glucose in the preparation of the batter (procedure (3)). (Hereinafter, it is also referred to as "the dumplings of Example 13").

(Evaluation of baked color)
The gyoza of Examples 7 to 13 and Comparative Example 3 were evaluated for browning color in the same manner as in Test 1.
The results are shown in Table 4 below. In the table, "Glc" means glucose, "Xyl" means xylose, "Suc" means sucrose, "Gly" means glycine, "Ala" means alanine, and "MSG" means monosodium glutamate.

As shown in Table 4, both the dumplings of Examples 7 and 8 contained glucose or xylose (both reducing sugars) in the outer skin and had a batter liquid containing glucose or xylose attached to the bottom surface. Even after a short heat treatment, the bottom surface was well browned.
On the other hand, the dumplings of Comparative Example 3, which contained sucrose (non-reducing sugar) in the outer skin and had a sucrose-containing batter attached to the bottom, were hardly browned.
In addition, the dumplings of Examples 9 and 10 contain alanine or glycine in the outer skin and have a batter liquid containing alanine or glycine attached to the bottom, and the dumplings contain glucose in the outer skin and have alanine, glycine, or glutamic acid. All of the dumplings of Examples 11 to 13, in which the sodium-containing batter liquid was attached to the bottom surface, had a good brown color on the bottom surface even after being heated for a short time.

<Test 3>
(Examples 14 to 17)
In the production of the outer shell (step (1)), the proportion of glucose (2.0% by weight relative to the total amount of raw materials) is changed to the proportion shown in Table 5 below (0.5 to 10% by weight relative to the total amount of raw materials). Dumplings with batter liquid attached to the bottom were obtained using the same procedure as in Example 1 of Test 1, except that the method was changed to (also called ``gyoza'').

(Examples 18-21)
In the production of the outer shell (step (1)), the proportion of glucose (2.0% by weight relative to the total amount of raw materials) is changed to the proportion shown in Table 5 below (0.5 to 10% by weight relative to the total amount of raw materials). The batter solution was prepared on the bottom using the same procedure as in Example 1 of Test 1, except that glycine was used instead of glucose in the preparation of the batter solution (step (3)). Adhering dumplings were obtained (hereinafter also referred to as "dumplings of Example 18" to "Dumplings of Example 21", respectively).

(Comparative example 4)
Dumplings with batter attached to the bottom were obtained in the same manner as in Example 1 of Test 1, except that glucose was not used in the preparation of the batter (procedure (3)). (also referred to as "Example 4 dumplings").

(Examples 22 to 27)
In the preparation of the batter liquid (step (3)), the proportion of glucose (1.3% by weight based on the total amount of raw materials) is changed to the proportion shown in Table 6 below (0.05 to 10% by weight based on the total amount of raw materials). ) except that the procedure was the same as in Example 1 of Test 1 to obtain gyoza with batter liquid attached to the bottom (hereinafter referred to as "Dumplings of Example 22" to "Example 27"). (also called ``gyoza'').

(Examples 28-33)
Test 1 was carried out except that in the preparation of the batter liquid (procedure (3)), glycine was used in place of glucose at the proportions shown in Table 6 below (0.05 to 10% by weight based on the total amount of raw materials). In the same manner as in Example 1, dumplings with batter liquid attached to the bottom were obtained (hereinafter also referred to as "dumplings of Example 28" to "Dumplings of Example 33", respectively).

(Evaluation of baked color)
The gyoza of Examples 14 to 33 and Comparative Example 4 were evaluated for browning color in the same manner as in Test 1.
The results are shown in Tables 5 and 6 below.

As shown in Table 5, the dumplings of Examples 14 to 17 contain 0.5 to 10% by weight of glucose in the outer skin and have a batter liquid containing 1.3% by weight of glucose attached to the bottom surface, and The dumplings of Examples 18 to 21, each of which had a batter liquid containing 0.5 to 10% by weight of glucose in the outer skin and 1.3% by weight of glycine attached to the bottom surface, were all subjected to a short heat treatment. However, the bottom had a nice brown color.
In addition, as shown in Table 6, the dumplings of Examples 22 to 27 contain 2.0% by weight of glucose in the outer skin and have a batter liquid containing 0.05 to 10% by weight of glucose attached to the bottom surface. , and the dumplings of Examples 22 to 27, which contained 2.0% by weight of glucose in the outer skin and had a batter liquid containing 0.05 to 10% by weight of glucose attached to the bottom surface, were all short-lived. Even after heat treatment, the bottom surface was well browned.
On the other hand, the dumplings of Comparative Example 4, in which the batter liquid adhering to the bottom did not contain reducing sugar, amino acids, and their salts, were only lightly browned locally on the bottom, and were not well browned. Ta.

<Test 4>
(Example 34)
In the production of the outer shell (procedure (1)), xylose was used in place of glucose at the ratio shown in Table 7 below (0.1% by weight based on the total amount of raw materials), and in the production of the batter liquid (procedure (1)). In 3)), dumplings with batter liquid attached to the bottom were obtained by following the same procedure as in Example 1 of Test 1, except that glycine was used instead of glucose (hereinafter referred to as "Example 34"). (also called ``gyoza'').

(Examples 35 to 37)
Example of Test 1, except that glycine was used in place of glucose in the ratio shown in Table 7 below (0.1 to 5% by weight based on the total amount of raw materials) in the production of the outer skin (procedure (1)). Dumplings with batter liquid attached to the bottom were obtained in the same manner as in 1 (hereinafter also referred to as "dumplings of Example 35" to "Dumplings of Example 37", respectively).

(Evaluation of baked color)
The gyoza of Examples 34 to 37 were evaluated for browning in the same manner as Test 1.
The results are shown in Table 7 below.

As shown in Table 7, the dumplings of Example 34 have a batter liquid containing 0.1% by weight of xylose in the outer skin and 1.3% by weight of glycine attached to the bottom surface, and the gyoza with glycine in the outer skin. The dumplings of Examples 35 to 37, in which the batter liquid containing 0.1 to 5% by weight of glucose and 1.3% by weight of glucose was attached to the bottom surface, all had good bottom surfaces even after a short heat treatment. It got a nice brown color.

From the results of Tests 1 to 4 above, it was found that the portion of the food that is to be browned (portion A) contains at least one member selected from the group consisting of reducing sugars, amino acids and salts thereof, and By applying a composition (composition B) that is liquid at room temperature and containing at least one selected from the group consisting of reducing sugar, amino acids, and salts thereof to the area that is to be browned, It was suggested that food can be browned well even with short heat treatment.

According to the present invention, a food product that can be well browned even after a short heat treatment is provided.
According to the present invention, a food product with good browning color and a method for producing the same are also provided.
According to the present invention, a method for improving browning is also provided. The method for improving browning color of the present invention is suitably used for improving the depth and uniformity of browning color imparted to foods.
Further, according to the present invention, a food set that is suitably used for manufacturing browned food is also provided.

Claims (22)

A food comprising a filling and an outer skin covering at least a part of the filling,
The outer skin (A) includes a portion scheduled to be browned (hereinafter referred to as “portion A”);
The part A contains glucose ,
A food product, wherein a composition (B) that is liquid at room temperature (hereinafter referred to as "composition B") containing reducing sugar is attached to the portion A. The food product according to claim 1, wherein the portion A further contains an amino acid or a salt thereof, and/or the composition B further contains an amino acid or a salt thereof. The food according to claim 1 or 2 , wherein the part A further contains at least one selected from the group consisting of cereal flour and starch. The food according to any one of claims 1 to 3, wherein the food is dumplings, shumai, xiaolongbao, wontons, spring rolls, baozi, or ravioli. The food according to any one of claims 1 to 4, wherein the food is a dumpling. The content of glucose in the part A is 0.05 to 20% by weight with respect to the part A,
The food according to any one of claims 1 to 5, wherein the content of reducing sugar in the composition B is 0.03 to 20% by weight based on the composition B. Any one of claims 1 to 6, wherein the amount of the composition B attached to the part A is 0.01 to 1 g/cm ² based on the area of the part to which the composition B is attached. Foods listed in. The food product according to any one of claims 1 to 7, wherein the food product and the composition B are frozen. The food according to any one of claims 1 to 8, wherein the heat treatment for browning the portion A includes dry heating. Heat-treating a food product that includes a filling and an outer skin covering at least a portion of the inner filling, and the outer skin includes (A) a portion to be browned (hereinafter referred to as "part A"); A method for producing a browned food product, comprising:
(B) a composition that is liquid at room temperature (B) containing glucose in the part A of the food before the heat treatment; A manufacturing method comprising depositing a composition (hereinafter referred to as "composition B"). The manufacturing method according to claim 10, further comprising containing an amino acid or a salt thereof in the portion A of the food before the heat treatment, and/or the composition B further containing an amino acid or a salt thereof. . The manufacturing method according to claim 10 or 11 , wherein the part A contains at least one selected from the group consisting of grain flour and starch. The manufacturing method according to any one of claims 10 to 12, wherein the food is dumplings, shumai, xiaolongbao, wontons, spring rolls, baozi, or ravioli. The manufacturing method according to any one of claims 10 to 13, wherein the food is a dumpling. Containing glucose in the part A such that the glucose content in the part A is 0.05 to 20% by weight relative to the part A,
The production method according to any one of claims 10 to 14, wherein the content of reducing sugar in the composition B is 0.03 to 20% by weight based on the composition B. According to any one of claims 10 to 15, the amount of the composition B deposited on the portion A is 0.01 to 1 g/cm ² based on the area of the portion to which the composition B is deposited. manufacturing method. The manufacturing method according to any one of claims 10 to 16, which comprises freezing the food after the heat treatment. The manufacturing method according to any one of claims 10 to 17, wherein the heat treatment includes dry heating. Part A of the food product includes a filling and an outer skin covering at least a portion of the inner filling, and the outer skin includes (A) a portion to be browned (hereinafter referred to as "part A") ; and adhering to the portion A a composition (B) that is liquid at room temperature (hereinafter referred to as "composition B") containing reducing sugar. . The improvement method according to claim 19, further comprising making the portion A contain an amino acid or a salt thereof, and/or the composition B further containing an amino acid or a salt thereof. A food product comprising a filling and an outer skin covering at least a part of the inner filling, the outer skin including (A) a portion to be browned (hereinafter referred to as "part A"); A food set for browned foods, which includes at least a combination of (B) a composition that is liquid at room temperature (hereinafter referred to as "composition B") for adhesion,
The part A contains glucose , and
A food set, wherein the composition B contains reducing sugar. 22. The food set according to claim 21, wherein the portion A further contains an amino acid or a salt thereof, and/or the composition B further contains an amino acid or a salt thereof.