JP7423940B2 - Noodle wrap food and its manufacturing method - Google Patents

Description

The present invention relates to a wrapped noodle product and a method for producing the same. The present invention also relates to a composition for forming a grilled surface of a wrapped noodle product.

BACKGROUND ART Wrap-filled noodle foods such as dumplings and xiaolongbao have traditionally been one of the most popular foods among consumers. Various cooking methods can be selected for the wrapped noodle product depending on the type of food, but for example, gyoza is generally heated (steamed, etc.) using a frying pan such as a frying pan to make fried gyoza. It is. There is a general tendency for fried dumplings to have a grilled surface with a fine texture and a moderately browned color. It has been proposed to form a grilled surface with a desirable appearance on fried dumplings by applying a batter liquid or the like to the bottom surface of the dumplings in advance and heating the dumplings.

For example, by applying an emulsion made by adding water, oil, fat, and emulsifier, and adding at least one of grain flour, protein, and seasoning to the emulsion, and baking it only on the bottom of the gyoza, it can be frozen. A method for producing fried dumplings has been reported (Patent Document 1), which has a texture and flavor similar to freshly baked dumplings, has a beautiful grilled surface color, and suppresses soggyness even after being steamed and thawed.

Japanese Patent Application Publication No. 6-245740

Although the fried gyoza obtained by the manufacturing method described in Patent Document 1 is an excellent product, there is still room for improvement in the conventional technology in terms of improving the appearance of the grilled surface of wrapped noodle products (e.g., gyoza, etc.). was there.

The present invention was made in view of the above-mentioned circumstances, and an object of the present invention is to provide a wrapped noodle product with improved appearance on the grilled surface.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that by attaching a composition containing arginine (e.g., batter liquid, etc.) to the surface of a wrapped noodle product and heating it, It has been found that the grilled surface of a noodle product can have a fine texture and a desirable appearance with a moderately browned color. In addition, the present inventors have found that by attaching a composition containing arginine to the surface of the wrapped noodle food and heating it, the grilled surface of the wrapped noodle food can have a desirable texture with a crispy feel. I also discovered that.
Based on these findings, the present inventors conducted further research and completed the present invention.
That is, the present invention is as follows.

[1] A wrapped noodle food product having a grilled surface formed by heating a composition containing arginine in free or salt form.
[2] The wrapped noodle food according to [1], which is a frozen product.
[3] The wrapped noodle food according to [1] or [2], wherein the content of the arginine in the composition is 0.01 to 2.5% by weight.
[4] The wrapped noodles according to any one of [1] to [3], wherein the composition further contains at least one selected from the group consisting of water, starches, grain flour, and oil. Obi food.
[5] The wrapped noodles according to any one of [1] to [4], wherein the composition further contains water, and the content of water in the composition is 20 to 80% by weight. Obi food.
[6] The composition further contains at least one selected from starches and cereal flour, and the content of at least one selected from starches and cereal flour in the composition is 3 to 40% by weight. The wrapped noodle food according to any one of [1] to [5].
[7] The wrapped noodles according to any one of [1] to [6], wherein the composition further contains oil, and the content of oil in the composition is 5 to 65% by weight. Obi food.
[8] The wrapped noodle food according to any one of [1] to [7], wherein the wrapped noodle food is a gyoza.
[9] A method for producing a wrapped noodle food product, which comprises attaching a composition containing arginine in free or salt form to a surface and heating it.
[10] The manufacturing method according to [9], which comprises freezing the wrapped noodle product after heating.
[11] The production method according to [9] or [10], wherein the content of the arginine in the composition is 0.01 to 2.5% by weight.
[12] The production method according to any one of [9] to [11], wherein the composition further contains at least one selected from the group consisting of water, starches, grain flour, and oil.
[13] The production method according to any one of [9] to [12], wherein the composition further contains water, and the content of water in the composition is 20 to 80% by weight.
[14] The composition further contains at least one selected from starches and cereal flour, and the content of at least one selected from starches and cereal flour in the composition is 3 to 40% by weight. The manufacturing method according to any one of [9] to [13].
[15] The production method according to any one of [9] to [14], wherein the composition further contains oil, and the content of oil in the composition is 5 to 65% by weight.
[16] Any one of [9] to [15], wherein the amount of the composition attached to the wrapped noodle food is 2.5 to 32 parts by weight per 100 parts by weight of the wrapped noodle food. The manufacturing method described in one.
[17] The manufacturing method according to any one of [9] to [16], wherein the wrapped noodle product has a grilled surface.
[18] The manufacturing method according to any one of [9] to [17], wherein the wrapped noodle product is a gyoza.
[19] A composition for forming a grilled surface of a wrapped noodle product containing free or salt arginine.
[20] The composition according to [19], wherein the arginine content is 0.01 to 2.5% by weight.
[21] The composition according to [19] or [20], further containing at least one selected from the group consisting of water, starches, grain flour, and oil.
[22] The composition according to any one of [19] to [21], which further contains water, and the water content is 20 to 80% by weight.
[23] Further contains at least one selected from starches and cereal flour, and the content of at least one selected from starches and cereal flour is 3 to 40% by weight, [19] to [22] ] The composition according to any one of.
[24] The composition according to any one of [19] to [23], which further contains oil, and the oil content is 5 to 65% by weight.
[25] It is intended to be attached to the wrapped noodle strip food so that the amount of adhesion to the wrapped noodle strip food is 2.5 to 32 parts by weight per 100 parts by weight of the wrapped noodle strip food. The composition according to any one of [19] to [24].
[26] The composition according to any one of [19] to [25], wherein the wrapped noodle product is a gyoza.

According to the present invention, it is possible to provide a wrapped noodle food (eg, gyoza, etc.) with a finely textured grilled surface, a moderately browned grilled surface, and an improved appearance of the grilled surface, and a method for producing the same. Further, according to the present invention, it is possible to provide a wrapped noodle product (eg, gyoza, etc.) with a preferable crispiness on the grilled surface and improved texture on the grilled surface, and a method for producing the same.
According to the present invention, the grilled surface has a fine texture and a moderately browned color, and is suitable for forming a grilled surface with an improved appearance in wrapped noodle products (e.g., dumplings, etc.). It is possible to provide a composition for forming a grilled surface of a wrapped noodle product that can be used. Further, according to the present invention, a wrapped bean paste that can be suitably used for forming a baked surface with a preferable crispy feeling and improved texture in a wrapped noodle product (e.g., gyoza, etc.) It is possible to provide a composition for forming a grilled surface of a noodle strip food.

One of the characteristics of the wrapped noodle strip food of the present invention is that a composition containing arginine (herein sometimes referred to as "composition of the present invention") is used for its production.

In the present invention, a "wrapped noodle product" refers to a food product in which a filling (bean paste) is wrapped in an outer skin made of a noodle product. The form of the wrapped noodle food is not particularly limited as long as the filling is wrapped in an outer skin (noodle belt), and the outer skin may completely or partially wrap the filling. It may be. Specific examples of wrapped noodle products include gyoza, xiao long bao, shumai, cloud noodles, spring rolls, ravioli, and the like.

The raw materials, manufacturing method, etc. of the wrapped noodle strip food used in the present invention are not particularly limited, and may be prepared using ordinary food raw materials by a method known per se or a method analogous thereto. For example, the filling of the wrapped noodle product used in the present invention can be prepared by adding and mixing ground meat, vegetables, etc., if desired, and the noodle sheet constituting the outer skin can be prepared by mixing ground meat, vegetables, etc. It can be prepared by adding water, kneading, and then rolling it out to an appropriate thickness, but the method is not limited to these methods. The method for wrapping the filling with the outer skin (noodle strip) is not particularly limited, and may be carried out by a method known per se or a method similar thereto depending on the type of the wrapped noodle strip food. The "wrapped noodle strip food" in the present invention may be one in which the filling is only wrapped in an outer skin (noodle strip) without being heated, or may be heat-treated (e.g., steamed, baked, boiled, etc.). etc.), and the concept encompasses both of these, but in the present invention, a wrapped noodle food product in which the filling is only wrapped in an outer skin (noodle sheet) and is not heated. For convenience, this may be referred to as a "raw wrapped noodle food", and a wrapped noodle food that has been subjected to heat treatment (cooking) and is suitable for eating may be referred to as a "heated wrapped noodle food". . Furthermore, the "wrapped noodle food" in the present invention includes a refrigerated wrapped noodle food.

In the present invention, the term "frozen wrapped noodle food" refers to a frozen noodle food or a frozen food containing at least a frozen noodle food.

The wrapped noodle food is preferably dumplings or xiao long bao, more preferably gyoza.

"Gyoza" in the present invention is not limited to its shape, manufacturing method, etc., and can broadly include what is generally called gyoza, but typically includes fillings (ground meat, vegetables, seasonings, etc.). A food that has at least an outer shell (a dough made by adding water to wheat flour, kneading it, and rolling it out thinly) that encloses the filling. The "gyoza" in the present invention may be one in which the filling is only wrapped in an outer skin and not heated, or it may be one that has been subjected to heat treatment (e.g., steamed, grilled, boiled, etc.). However, in the present invention, dumplings in which the filling is only wrapped in an outer skin and not heated are referred to as "raw dumplings" for convenience, and are not subject to heat treatment (cooking). Dumplings in a state suitable for serving are sometimes referred to as "heated gyoza" for convenience. Furthermore, the term "gyoza" in the present invention includes refrigerated dumplings (chilled dumplings). The weight of each dumpling is not particularly limited, but is usually about 10 to 45 g.

In the present invention, "frozen dumplings" refers to frozen dumplings or a frozen food product containing at least frozen dumplings.

Arginine that can be used in the present invention is not particularly limited as long as it is food-acceptable, and any of L-form, D-form, and DL-form can be used, but preferably L-form, It is DL-form, more preferably L-form.

Arginine that can be used in the present invention is preferably in free or salt form.

In the present invention, arginine in a "free form" refers to arginine that does not combine with other amino acids to form proteins, peptides, etc., and exists in a free state.

The "salt form" of arginine is not particularly limited as long as it is food-acceptable, but examples include salts with inorganic acids (e.g., hydrogen chloride, hydrogen bromide, sulfuric acid, phosphoric acid, etc.); , acetic acid, lactic acid, citric acid, tartaric acid, maleic acid, fumaric acid, monomethyl sulfate, etc.); salts with inorganic bases (e.g., sodium, potassium, calcium, ammonia, etc.); organic bases (e.g., ethylenediamine, propylene Examples include salts with diamines, ethanolamines, monoalkylethanolamines, dialkylethanolamines, diethanolamines, triethanolamines, etc.). Further, the salt form of arginine may be in the form of a hydrate (hydrated salt), and such hydrates include, for example, mono- to hexahydrates.

Arginine that can be used in the present invention may be extracted and purified from naturally occurring animals or plants, or obtained by chemical synthesis, fermentation, enzymatic methods, or genetic recombination methods.

In the present invention, arginine may be used alone or in combination of two or more kinds.

The content of free or salt arginine in the composition of the present invention can effectively improve the appearance and texture of the grilled surface of the wrapped noodle product. Preferably it is 0.01% by weight or more, more preferably 0.02% by weight or more, still more preferably 0.06% by weight or more, particularly preferably 0.08% by weight or more. Further, the content is usually 2.5% by weight or less, and from the viewpoint of taste, preferably 2.2% by weight or less, more preferably 1.5% by weight or less, based on the composition of the present invention. The content is particularly preferably 1.2% by weight or less. In the present invention, the amount of arginine in salt form is calculated in terms of free form.

In addition to arginine, the composition of the present invention may further contain at least one selected from the group consisting of water, starches, grain flour, and oil. In addition to arginine, the composition of the present invention preferably further contains water, starch or grain flour, and oil.

Examples of water that can be used in the present invention include distilled water, purified water such as ion-exchanged water, tap water, etc., but are not limited thereto, and any water that is suitable for food production can be used.

When the composition of the present invention contains water, the content of water in the composition of the present invention can effectively improve the appearance and texture of the grilled surface of the wrapped noodle product. It is preferably 20% by weight or more, more preferably 30% by weight or more, particularly preferably 40% by weight or more, based on the composition. In addition, the content is preferably 80% by weight or less, more preferably 80% by weight or less based on the composition of the present invention, since it can effectively improve the appearance and texture of the grilled surface of the wrapped noodle strip food. It is 75% by weight or less, more preferably 60% by weight or less, particularly preferably less than 55% by weight, even more preferably 50% by weight or less, even more preferably 45% by weight or less.

The composition of the present invention may contain at least one selected from starches and grain flour, and in particular, grain flour has a lower damaged starch ratio than starch, so starch particles are less likely to swell when heated. In the present invention, it is preferable to use grain flour because it tends to maintain a crispy texture on the grilled surface. Here, "grain flour" refers to a powdered or granular food material obtained by milling or crushing grains, and the "damaged starch rate" of grain flour refers to the load during milling or crushing. This refers to the percentage of starch particles that are damaged by

Starches that can be used in the present invention are not particularly limited, but include, for example, starches such as glutinous rice starch, glutinous rice starch, wheat starch, corn starch, waxy corn starch, tapioca starch, sago starch, mung bean starch, potato starch, and sweet potato starch. Among them, glutinous rice starch and glutinous rice starch are preferred. Moreover, modified starches of these starches may be used as starches. The term "modified starch" as used herein refers to starch that has been subjected to at least one processing treatment selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment. Chemically treated starches include, for example, acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, sodium starch octenylsuccinate, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated starch. Examples include phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, and the like. Examples of starches that have been subjected to physical treatments (including simple chemical treatments such as acid treatment, alkali treatment, bleaching, etc. to the extent of hydrolysis) include pregelatinized starch, moist heat treated starch, fat-processed starch, and acid treatment. Examples include starch, alkali-treated starch, bleached starch, and the like. Examples of enzymatically treated starches include enzymatically treated starches. The type of modified starch that can be used in the present invention is not particularly limited as long as it is edible, but starch that has been at least chemically treated is preferred, and acetic acid starch and phosphoric acid crosslinked starch are particularly preferred. These modified starches may have been subjected to one processing treatment selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment; It may be subjected to two or more processing treatments selected from the group consisting of:

Grain flour that can be used in the present invention is not particularly limited, but examples include wheat flour, rice flour, corn flour, barley flour, buckwheat flour, potato flour, soybean flour, adzuki bean flour, millet flour, chestnut flour, and millet flour. Among them, rice flour is preferred because it has a low protein content and can easily impart a crispy texture to the grilled surface after heating.

The method for producing starch and grain flour that can be used in the present invention is not particularly limited, and those produced by a method known per se or a method analogous thereto may be used. For example, grain flour can be produced by milling, crushing, etc. grains into powder or granules. Starches and grain flours may be commercially available products, which are preferred because they are simple.

When the composition of the present invention contains at least one selected from starches and cereal flour, the content of at least one selected from starches and cereal flour in the composition of the present invention is It is usually 3% by weight or more based on the product, and is preferably 7% by weight or more, more preferably 8% by weight because it can effectively improve the appearance and texture of the grilled surface of the wrapped noodle strip food. % or more, particularly preferably 9% by weight or more. Further, from the viewpoint of cooking properties, the content is preferably 40% by weight or less, more preferably 35% by weight or less, particularly preferably 32% by weight or less, based on the composition of the present invention. Here, the "content of at least one selected from starches and grain flour" in the composition of the present invention means that when the composition of the present invention contains only either starch or grain flour, It means the content of one of them, and when the composition of the present invention contains both starches and grain flour, it means the sum of their contents.

The oil that can be used in the present invention is not particularly limited as long as it is edible. Although oils that do not have fluidity at room temperature are generally referred to as "fats," the term "oils" in the present invention is a concept that also includes fats. Specific examples of oils that the compositions of the invention may contain include canola oil, soybean oil, safflower oil (including hylinol safflower oil), corn oil, rapeseed oil, sesame oil, linseed oil, sunflower oil, peanut oil, Oil, vegetable oils such as cottonseed oil, olive oil, rice oil, palm oil, bran oil, perilla oil, grapeseed oil; animal oils such as lard, beef tallow, chicken oil, mutton tallow, horse tallow, fish oil, whale oil, butter, etc. can be mentioned. Furthermore, transesterified oils obtained by transesterifying these oils, hydrogenated oils obtained by hydrogenating these oils, etc. can also be used. The oil that the composition of the present invention may contain may be a refined oil (eg, salad oil, etc.). The oil that the composition of the invention may contain is preferably a vegetable oil, more preferably canola oil, soybean oil, rapeseed oil. These oils may be used alone or in combination of two or more.

The method for producing oil that can be used in the present invention is not particularly limited, and oil produced by a method known per se or a method analogous thereto may be used. Commercially available oils may be used and are preferred because they are simple.

When the composition of the present invention contains oil, the content of oil in the composition of the present invention can effectively improve the appearance and texture of the grilled surface. Preferably it is 5% by weight or more, more preferably 8% by weight or more, particularly preferably 20% by weight or more. In addition, the content is preferably 65% by weight or less, more preferably 55% by weight or less, particularly preferably 45% by weight or less, based on the composition of the present invention, since it can suppress oil residue on cooking utensils. % by weight or less.

The composition of the present invention may contain an emulsifier in addition to arginine and the like. The emulsifier that can be used in the present invention is not particularly limited as long as it is edible, and examples thereof include lecithin, enzymatically decomposed lecithin, sugar ester, monoglycerol, propylene glycol fatty acid ester, polyglycerin fatty acid ester, and the like. These emulsifiers may be used alone or in combination of two or more.

The method for producing the emulsifier that can be used in the present invention is not particularly limited, and those produced by a method known per se or a method analogous thereto may be used. As the emulsifier, a commercially available product may be used, which is preferred because it is simple.

When the composition of the present invention contains an emulsifier, the content of the emulsifier in the composition of the present invention is not particularly limited as long as an emulsifying effect is obtained, but it is preferably 0.1% by weight based on the composition of the present invention. % or more, more preferably 0.5% by weight or more, particularly preferably 0.8% by weight or more. Further, the content is preferably 2% by weight or less, more preferably 1.5% by weight or less, based on the composition of the present invention, since the desired emulsifying effect can be obtained in proportion to the content. The content is particularly preferably 1.2% by weight or less.

In addition to arginine, the composition of the present invention preferably further contains "water," "at least one selected from starches and cereal flour," and "oil." The contents of "arginine in free or salt form", "water", "at least one selected from starches and cereal flour", and "oil" are parts by weight a to d, respectively, and the total content of a to d is When (=a+b+c+d) is 100 parts by weight, the weight ratio of a to d (a:b:c:d) can effectively improve the appearance and texture of the grilled surface of the wrapped noodle product. Therefore, preferably a (free or salt form of arginine): b (water): c (at least one selected from starches and cereal flour): d (oil) = 0.01 to 2.5: 20-80:7-40:7-65, more preferably a:b:c:d=0.06-1.5:30-75:8-35:8-55, particularly preferably is a:b:c:d=0.08~1.2:40~60:9~32:20~45.

In addition to arginine, the composition of the present invention includes ingredients that can normally be contained in gyoza batter (e.g., seasonings (soy sauce, etc.), salts, sugars, amino acids, gums, cellulose), as long as they do not impair the purpose of the present invention. etc.) may optionally be included.

The method for preparing the composition of the present invention is not particularly limited, and may be prepared by a method known per se or a method analogous thereto. For example, when the composition of the present invention contains arginine, water, starch or grain flour, and oil, it can be prepared by stirring these using a commercially available mixing and stirring device.

The composition of the present invention is preferably emulsified, that is, the composition of the present invention is preferably an emulsified composition. By emulsifying the composition of the present invention, its properties become uniform, and the sensory characteristics (appearance, texture, etc.) of the grilled surface of the wrapped noodle product can be more effectively improved. The method for emulsifying the composition of the present invention is not particularly limited, and may be carried out by a method known per se or a method analogous thereto using a commercially available mixing and stirring device.

Although the form of the composition of the present application is not particularly limited, it is preferably non-solid at room temperature (25°C). In the present invention, "non-solid" at room temperature (25°C) means having fluidity at room temperature (25°C), and such forms include, for example, liquid, slurry, paste, etc. can be mentioned.

The composition of the present invention can be suitably used for forming the grilled surface of wrapped noodle products (eg, dumplings, etc.). In the present invention, the composition "for forming the grilled surface of wrapped noodle products" refers to a composition that is applied to the surface of wrapped noodle products (e.g., dumplings, etc.) and then baked by heating (e.g., steaming, grilling, etc.). A composition that can form a surface. In the present invention, the "grilled side" of a wrapped noodle food is defined as the part (e.g., bottom surface, etc.) of the surface of the wrapped noodle food (e.g., gyoza, etc.) that has been browned (browned) by heating. This is a concept that includes a portion (sometimes referred to as a "feather" herein) that is formed protruding from the surface of the wrapped noodle product. To explain the "grilled surface" in the present invention in more detail using gyoza, which is one of the wrapped noodle products, as an example, the bottom surface of the gyoza can be ), when heated using a steamer or the like (e.g., steamed heating, grilled heating) and browned, the bottom surface and the wings formed protruding from the bottom surface are collectively referred to as the "grilled surface." Note that the "feather" is a thin film-like part that has a crispy texture, and is also generally referred to as "burr" or the like. In addition, wings may not be formed depending on the type of wrapped noodle food, the amount of batter attached, the heating method, etc.

The composition of the invention may be provided as a batter.

The wrapped noodle strip food of the present invention is not particularly limited as long as it is produced using the composition of the present invention. It is preferable to have a grilled surface formed by heating.

A wrapped noodle product having a grilled surface formed by heating the composition of the present invention (heated wrapped noodle product) is, for example, a raw wrapped noodle product with the composition of the present invention adhered to the surface. It can be produced by heating food, etc. Further, after producing a heated wrapped noodle product by subjecting the raw wrapped noodle product to heat treatment (cooking) without adhering the composition of the present invention to the surface, the heated wrapped noodle product may be heated. It can also be produced by attaching the composition of the present invention to the surface of and heating it.

There are no particular restrictions on the wrapped noodle food (raw wrapped noodle food, heated wrapped noodle food) to which the composition of the present invention can be attached, and the shape, size, inner filling, and outer skin of the wrapped noodle food are not particularly limited. The ingredients, structure, amount, etc. of the (noodle strip) may be determined as appropriate depending on the desired wrapped noodle strip food, and the method of manufacturing the filling and outer skin, the method of wrapping the filling, etc. may be determined by methods known per se. Alternatively, it may be carried out by a method similar thereto. For the filling and the outer skin, commercially available products may be used, or commercially available wrapped noodle products (eg, dumplings, etc.) may be used.

The wrapped noodle food (e.g., gyoza, etc.) to which the composition of the present invention is attached may be subjected to a treatment commonly used for wrapped noodle food (e.g., treatment to deactivate enzymes contained in vegetables, etc. in the filling). It may be applied as appropriate.

The composition of the present invention can be applied to at least a portion of the surface of the wrapped noodle food (e.g., gyoza, etc.), although there are no particular restrictions on the method or manner of adhering it to the wrapped noodle food (e.g., gyoza, etc.) as long as it can form a grilled surface. It is preferable to attach it. The composition of the present invention may be attached to the entire surface of the wrapped noodle strip food, or may be attached to a part of the surface.

The amount of the composition of the present invention adhered to the wrapped noodle strip food (e.g., gyoza, etc.) is usually 2.5 to 32 parts by weight per 100 parts by weight of the wrapped noodle strip food, and has a preferable appearance. The amount is preferably 4 to 30 parts by weight, more preferably 5 to 28 parts by weight, still more preferably 7 to 26 parts by weight, and particularly preferably 10 to 26 parts by weight, since a grilled surface with texture can be formed. It is 24 parts by weight.

The method of heating the wrapped noodle food (e.g., gyoza, etc.) to which the composition of the present invention is attached is not particularly limited as long as a grilled surface is formed and the wrapped noodle food is in a state suitable for eating. Any conventional method may be used for heating the wrapped noodle product, but for example, heating the wrapped noodle product using a grill (e.g., frying pan, iron plate, hot plate, etc.) or a steamer (e.g., steaming) Examples include methods of heating, baking, heating, etc. When heating the wrapped noodle strip food to which the composition of the present invention is attached using a baking machine, it is not necessary to add water or oil to the baking machine during the heating, but water or oil may be added as appropriate. It's okay. By not adding water when heating using a grill, the desired organoleptic properties (appearance, texture, etc.) of the grilled surface can be suitably maintained even after freezing and thawing.

The heating conditions (e.g., heating temperature, heating time, etc.) of the wrapped noodle strip food to which the composition of the present invention is attached are not particularly limited, and may be set as appropriate depending on the heating method, etc., but the heating temperature is usually The temperature is 80 to 300°C, preferably 90 to 250°C, and the heating time is usually 3 to 30 minutes, preferably 5 to 15 minutes.

The wrapped noodle food (heated wrapped noodle food) having a grilled surface formed by heating the composition of the present invention can be provided as a frozen product (frozen wrapped noodle food) after being subjected to freezing treatment. obtain. That is, the wrapped noodle product of the present invention may be a frozen product. When subjecting the wrapped noodle strip food of the present invention to freezing treatment, the freezing treatment may be carried out by a method known per se or a method similar thereto and is not particularly limited, but the freezing temperature is usually -10°C or lower, preferably -15℃ or below.

The wrapped noodle food and its frozen product (frozen wrapped noodle food) may be provided in containers (eg, trays, etc.). Containers for storing wrapped noodle products and their frozen products are not particularly limited, and conventional containers may be used, but for example, containers described in International Publication No. 2014/007387, International Publication No. 2016/19882, etc. , a tray may be used. The wrapped noodle strip food and its frozen products may be provided in an outer bag instead of being housed in a container.

The method for defrosting frozen wrapped noodle products (e.g., frozen dumplings, etc.) is not particularly limited, and may be any known defrosting method in the field of frozen foods (e.g., microwave heating, steam heating, oven heating, superheated steam heating, (hot air heating, far infrared heating, direct flame heating, natural thawing, etc.) or a similar method may be used as appropriate.

The wrapped noodle food having a grilled surface formed by heating the composition of the present invention (heated wrapped noodle food) can improve the organoleptic properties (appearance, texture, etc.) of the grilled surface, and Even if the heated wrapped noodle strip food is frozen and thawed, the improved organoleptic properties (appearance, texture, etc.) of the grilled surface can be maintained. That is, according to the present invention, it is possible to obtain a wrapped noodle food (eg, gyoza, etc.) with a finely textured grilled surface, a moderately browned grilled surface, and an improved appearance of the grilled surface.
In the present invention, the "fine texture" of the grilled surface of the wrapped noodle food (e.g., gyoza, etc.) means that there are no large holes etc. on the grilled surface of the wrapped noodle food, and the shape of the surface of the grilled surface (irregularities) ) is even and smooth overall. The degree of fineness of the texture of the grilled surface of the wrapped noodle product can be evaluated, for example, by sensory evaluation by a specialized panel.
In the present invention, the "broiled color" of the grilled surface of the wrapped noodle food (e.g., gyoza, etc.) refers to the color that is formed on the grilled surface due to heat when the wrapped noodle food is heated. Usually brown in color. In addition, when the grilled surface of a wrapped noodle product has a good browning color, it means that there are no browned areas (white spots) or blackened areas on the grilled surface, and uneven baking is suppressed. , refers to the browning of the whole thing to the same degree. The color of the grilled surface of the wrapped noodle product can be evaluated, for example, by sensory evaluation by a specialized panel.

Further, according to the present invention, it is possible to obtain a wrapped noodle food (eg, gyoza, etc.) with an improved texture on the grilled surface and a preferable crispy texture on the grilled surface.
In the present invention, the "crispy feeling" on the grilled surface of a wrapped noodle food (eg, gyoza, etc.) refers to a crispy texture with good crispness. The presence or absence of crispiness on the grilled surface of the wrapped noodle product can be evaluated by, for example, sensory evaluation by a specialized panel.

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.
In addition, all of the raw materials (for example, arginine, etc.) used in the following examples are commercially available for food use, unless otherwise specified.

<Making raw gyoza>
The raw dumplings used in Test Examples 1 to 8 below were all produced as follows.
260g of ground meat (a combination of ground pork and ground chicken), 550g of vegetables (cabbage, onion, chives, and garlic chopped and combined), 25g of egg whites, 20g of sesame oil, 10g of sake, 32g of spices and seasonings (spices) and the total amount of seasonings) to prepare fillings. 12 g of the obtained filling was wrapped in a commercially available gyoza skin (1 sheet: 5 g) to produce raw dumplings (weight of 1 raw gyoza: 17 g).

<Test Example 1>
(Preparation of control batter liquid)
Among the raw materials shown in Table 1 below, grain flour (rice flour) and water were mixed in the proportions shown in Table 1 below, and mixed using a commercially available homogenizer (manufactured by IKA Japan Co., Ltd., "T50 digital ULTRA-TURRAX (registered trademark)"). ) (stirring conditions: 6000 rpm, 3 minutes), oil (canola oil) and emulsifier (lecithin) were added in the proportions shown in Table 1 below, and the mixture was stirred using a commercially available homogenizer (manufactured by IKA Japan Co., Ltd.). , "T50 digital ULTRA-TURRAX (registered trademark)") to emulsify by stirring (stirring conditions: 6000 rpm, 5 minutes) to prepare a control batter solution.

(Preparation of batter liquid of Example 1)
Among the raw materials shown in Table 2 below, arginine, grain flour (rice flour), and water were mixed in the proportions shown in Table 2 below, and a commercially available homogenizer (manufactured by IKA Japan Co., Ltd., "T50 digital ULTRA-TURRAX (registered trademark) )'') (stirring conditions: 6000 rpm, 3 minutes), oil (canola oil) and emulsifier (lecithin) were added in the proportions shown in Table 2 below, and the mixture was stirred using a commercially available homogenizer (IKA Japan Co., Ltd.). The batter liquid of Example 1 was prepared by stirring (stirring conditions: 6000 rpm, 5 minutes) to emulsify using a T50 digital ULTRA-TURRAX (registered trademark) manufactured by the company.

(Preparation of batter liquids of Comparative Examples 1 to 5)
Comparative example Batter solutions 1 to 5 were prepared.

(Preparation of frozen gyoza of control, Example 1 and Comparative Examples 1 to 5)
Using the batter liquids of Control, Example 1, and Comparative Examples 1 to 5, heated dumplings having a grilled surface formed by heating each batter liquid were prepared, and then the dumplings were frozen and frozen dumplings (Control , frozen dumplings of Example 1 and Comparative Examples 1 to 5) were prepared.
Specifically, first, 1.3 g of each batter liquid of the control, Example 1, and Comparative Examples 1 to 5 was attached to the bottom of raw gyoza (weight of one raw gyoza: 17 g), and then arranged on a Teflon sheet. The dumplings were transferred together with the Teflon sheet to a steamer that had been boiled in advance, sprayed with water (2.4 g per dumpling), and steamed for 4 minutes and 30 seconds.
Next, the dumplings were transferred along with the Teflon sheet to a hot plate (manufactured by Panasonic Corporation, "IH Hot Plate KZ-HP1000") preheated to 230°C, and baked for 4 minutes with the lid of the hot plate open. .
After cooling the obtained heated dumplings at 25°C for 10 minutes, the frozen dumplings of Control, Example 1 and Comparative Examples 1 to 5 were prepared by rapidly freezing them in a freezer (internal temperature: -30°C). I got each.

(sensory evaluation)
Each of the frozen gyoza of Control, Example 1 and Comparative Examples 1 to 5 was thawed in a microwave oven (output: 500W, time: 1 minute 50 seconds), and the appearance of the grilled side of the gyoza after thawing (the appearance of the grilled side of the gyoza after thawing) A sensory evaluation was conducted by five expert panelists regarding the fineness of the texture, the depth of the grilled color on the grilled surface, and the texture (crispyness on the grilled surface).
For the sensory evaluation, 5 expert panel members scored each evaluation item in 0.5 point increments based on the following evaluation criteria with 3 points for control, and then calculated the average value of the 5 expert panel scores. It was done by doing.
In addition, the five expert panel members gave a score of 0.00 for each evaluation criterion of "fineness of texture of grilled surface,""darkness of grilled color of grilled surface," and "strength of crispiness of grilled surface." In order to achieve a 5-point variation, we decided in advance that the degree to which the fineness of the texture of the grilled surface, the depth of the grilled color, and the intensity of the crispness of the grilled surface should vary is common among panels. trained.

[Fineness of texture of grilled surface (appearance evaluation item 1)]
1 point: Very weak compared to control 2 points: Weak compared to control 3 points: Same as control 4 points: Strong compared to control 5 points: Very strong compared to control

[Darkness of grilled color on grilled surface (appearance evaluation item 2)]
1 point: Very weak compared to control 2 points: Weak compared to control 3 points: Same as control 4 points: Strong compared to control 5 points: Very strong compared to control

[Crispyness of grilled surface (texture evaluation item)]
1 point: Very weak compared to control 2 points: Weak compared to control 3 points: Same as control 4 points: Strong compared to control 5 points: Very strong compared to control

The results are shown in Table 4 below.

As is clear from the results shown in Table 4, the heated gyoza having a grilled surface formed by heating the batter liquid of Example 1 containing arginine had a high level of fineness of the texture of the grilled surface, The depth of color and the intensity of the crispiness on the grilled surface were both improved, and these excellent organoleptic properties were maintained even after freezing and thawing. From these results, it is possible to improve the sensory characteristics (appearance, texture) of the grilled surface of wrapped noodle products (e.g., dumplings, etc.) by applying a composition containing arginine (e.g., batter liquid, etc.) and heating it. It was confirmed that this can be effectively improved.

<Test Example 2>
(Preparation of batter liquid of Example 2)
A batter liquid of Example 2 was prepared in the same manner as in Example 1 except that arginine hydrochloride was used instead of arginine (blending ratio: 0.5% by weight).

(Preparation of batter liquid of Example 3)
A batter liquid of Example 3 was prepared in the same manner as in Example 1, except that in addition to the raw materials shown in Table 2, anhydrous citric acid (blending ratio: 0.2% by weight) was further used.

(Preparation of frozen gyoza of Examples 2 and 3)
Using the batter liquids of Examples 2 and 3, heated gyoza having a grilled surface formed by heating each batter liquid were prepared, and then the gyoza was frozen to produce frozen gyoza (frozen gyoza of Examples 2 and 3). Gyoza) were made.
The frozen dumplings of Examples 2 and 3 were produced in the same manner as Test Example 1.

(sensory evaluation)
Each frozen gyoza of Examples 2 and 3 was thawed in a microwave oven (output: 500 W, time: 1 minute 50 seconds), and the appearance of the grilled surface of the gyoza after thawing ("fineness of texture of the grilled surface"), A sensory evaluation was conducted by five expert panelists regarding the "darkness of the grilled color on the grilled side") and the texture ("strength of the crispiness on the grilled side").
The sensory evaluation was performed in the same manner as in Test Example 1.
The results are shown in Table 5 below. In Table 5 below, the results of Example 1 and Control of Test Example 1 are also listed.

(Measurement of pH of batter liquid)
The pH of the control and batter solutions of Examples 1 to 3 was measured using a piercing-type pH meter (manufactured by HACH, ISFET electrode pH meter H series "H160"). The results are shown in Table 5 below.

As is clear from the results shown in Table 5, the heated gyoza having a grilled surface formed by heating the batter liquid of Example 2 containing arginine hydrochloride had a high degree of fineness of texture, Both the depth of the grilled color and the intensity of the crispiness on the grilled surface were improved, and these excellent organoleptic properties were maintained even after freezing and thawing. From these results, it was found that arginine in the salt form can also be used in wrapped noodle foods (e.g., dumplings, etc.) by attaching a composition containing it (e.g., batter liquid, etc.) and heating it, similar to the free form of arginine. It was confirmed that the organoleptic characteristics (appearance, texture) of the grilled surface of the grilled food can be effectively improved.
Furthermore, even when using the batter liquid of Example 3 whose pH was changed from Example 1, the same effect as that of Example 1 was confirmed. It was confirmed that the sensory characteristics (appearance, texture) of the grilled surface of foods (eg, dumplings, etc.) can be effectively improved.

<Test Example 3>
(Preparation of batter liquids of Examples 4 to 7)
Batter liquids of Examples 4 to 7 were prepared in the same manner as in Example 1, except that each raw material (starch, modified starch) shown in Table 6 below was used instead of grain flour (rice flour). .

(Preparation of frozen gyoza of Examples 4 to 7)
Using the batter liquids of Examples 4 to 7, heated dumplings having a grilled surface formed by heating each batter liquid were prepared, and then the dumplings were frozen to produce frozen dumplings (frozen dumplings of Examples 4 to 7). Gyoza) were made.
The frozen dumplings of Examples 4 to 7 were produced in the same manner as Test Example 1.

(sensory evaluation)
Each frozen gyoza of Examples 4 to 7 was thawed in a microwave oven (output: 500 W, time: 1 minute 50 seconds), and the appearance of the grilled surface of the gyoza after thawing ("fine texture of the grilled surface"), A sensory evaluation was conducted by five expert panelists regarding the "darkness of the grilled color on the grilled side") and the texture ("strength of the crispiness on the grilled side").
The sensory evaluation was performed in the same manner as in Test Example 1.
The results are shown in Table 7 below. In Table 7 below, the results of Example 1 and Control of Test Example 1 are also listed.

As is clear from the results shown in Table 7, the baked surfaces formed by heating the batter liquids of Examples 4 to 7 in which starch and modified starch were used in place of the grain flour used in Example 1. As in Example 1, the heated gyoza with the above-mentioned method improved in the fineness of the texture of the grilled surface, the depth of the grilled color on the grilled surface, and the strength of the crispiness of the grilled surface, and was able to withstand freezing and thawing. Even after this, these excellent sensory properties were maintained.

<Test Example 4>
(Preparation of batter liquid of Example 8)
A batter solution in Example 8 was prepared in the same manner as in Example 1, except that no emulsifier (lecithin) was used and the stirring speed when emulsifying the batter solution was changed from 6,000 rpm to 9,400 rpm.

(Production of frozen gyoza of Example 8)
Using the batter liquid of Example 8, heated dumplings having a grilled surface formed by heating the batter liquid were prepared, and then the dumplings were frozen to produce frozen dumplings (frozen dumplings of Example 8). .
The frozen dumplings of Example 8 were produced in the same manner as Test Example 1.

(sensory evaluation)
The frozen gyoza of Example 8 was thawed in a microwave oven (output: 500 W, time: 1 minute 50 seconds), and the appearance of the grilled surface of the gyoza after thawing ("fine texture of the grilled surface", "grilled surface") A sensory evaluation was conducted by five expert panelists regarding the depth of grilled color) and texture (strength of crispiness on grilled surface).
The sensory evaluation was performed in the same manner as in Test Example 1.
The results are shown in Table 8 below. In Table 8 below, the results of Example 1 and Control of Test Example 1 are also listed.

As is clear from the results shown in Table 8, the same effect as in Example 1 was confirmed even when the batter liquid of Example 8, which does not contain an emulsifier, was used. It was confirmed that the sensory characteristics (appearance, texture) of the grilled surface of wrapped noodle products (eg, gyoza, etc.) can be effectively improved regardless of the presence or absence.

<Test Example 5>
(Preparation of batter liquids of Examples 9 to 12)
Example 1 was carried out in the same manner as in Example 1 of Test Example 1, except that the blending ratio of arginine "0.5% by weight" was changed to the ratio (0.03 to 2% by weight) shown in Table 9 below. Batter solutions 9 to 12 were prepared, respectively.

(Preparation of frozen dumplings of Examples 9 to 12)
Using the batter liquids of Examples 9 to 12, heated gyoza having a grilled surface formed by heating each batter liquid were produced, and then the gyoza were frozen to produce frozen gyoza (frozen gyoza of Examples 9 to 12). Gyoza) were made.
The frozen dumplings of Examples 9 to 12 were produced in the same manner as Test Example 1.

(sensory evaluation)
Each frozen gyoza of Examples 9 to 12 was thawed in a microwave oven (output: 500 W, time: 1 minute 50 seconds), and the appearance of the grilled surface of the gyoza after thawing ("fine texture of the grilled surface") A sensory evaluation was conducted by five expert panelists regarding the "darkness of the grilled color on the grilled side") and the texture ("strength of the crispiness on the grilled side").
The sensory evaluation was performed in the same manner as in Test Example 1.
The results are shown in Table 9 below. In Table 9 below, the results of Example 1 and Control of Test Example 1 are also listed.

As is clear from the results shown in Table 9, the heated gyoza having a grilled surface formed by heating each of the batter liquids of Examples 9 to 12 in which the blending ratio of arginine was 0.03 to 2% by weight was As in Example 1, the fineness of the texture of the grilled surface, the depth of the grilled color, and the crispness of the grilled surface were improved in all cases, and these advantages were maintained even after freezing and thawing. The sensory characteristics (appearance, texture) were maintained. The blending ratio of arginine was preferably 0.1 to 1% by weight.

<Test Example 6>
(Preparation of batter liquids of Examples 13 to 16)
Example 1 was carried out in the same manner as in Example 1 of Test Example 1, except that the blending ratio of oil (canola oil) "40% by weight" was changed to the ratio (10 to 60% by weight) shown in Table 10 below. Batter solutions 24 to 27 were prepared, respectively.

(Production of frozen gyoza of Examples 13 to 16)
Using the batter liquids of Examples 13 to 16, heated gyoza having a grilled surface formed by heating each batter liquid were prepared, and then the gyoza was frozen to produce frozen gyoza (frozen gyoza of Examples 13 to 16). Gyoza) were made.
The frozen dumplings of Examples 13 to 16 were produced in the same manner as Test Example 1.

(sensory evaluation)
Each frozen gyoza of Examples 13 to 16 was thawed in a microwave oven (output: 500 W, time: 1 minute 50 seconds), and the appearance of the grilled surface of the gyoza after thawing ("fineness of texture of the grilled surface"), A sensory evaluation was conducted by five expert panelists regarding the "darkness of the grilled color on the grilled side") and the texture ("strength of the crispiness on the grilled side").
The sensory evaluation was performed in the same manner as in Test Example 1.
The results are shown in Table 10 below. In Table 10 below, the results of Example 1 and Control of Test Example 1 are also listed.

As is clear from the results shown in Table 10, the heated gyoza having the grilled surface formed by heating each of the batter liquids of Examples 13 to 16 in which the blending ratio of oil was 10 to 60% by weight As in Example 1, the fineness of the texture of the grilled surface, the depth of the grilled color, and the strength of the crispiness of the grilled surface are all improved, and even after freezing and thawing, these excellent sensory characteristics are maintained. Characteristics (appearance, texture) were maintained.

<Test Example 7>
(Preparation of batter liquids of Examples 17 to 20)
Example 1 was carried out in the same manner as in Example 1 of Test Example 1, except that the blending ratio of grain flour (rice flour) "15% by weight" was changed to the ratio (5 to 30% by weight) shown in Table 11 below. No. 17 to 20 batter liquids were prepared, respectively.

(Preparation of frozen dumplings of Examples 17 to 20)
Using the batter liquids of Examples 17 to 20, heated dumplings having a grilled surface formed by heating each batter liquid were prepared, and then the dumplings were frozen to produce frozen dumplings (frozen dumplings of Examples 17 to 20). Gyoza) were made.
The frozen dumplings of Examples 17 to 20 were produced in the same manner as Test Example 1.

(sensory evaluation)
Each frozen gyoza of Examples 17 to 20 was thawed in a microwave oven (output: 500W, time: 1 minute 50 seconds), and the appearance of the grilled surface of the gyoza after thawing ("fineness of texture of the grilled surface") A sensory evaluation was conducted by five expert panelists regarding the "darkness of the grilled color on the grilled side") and the texture ("strength of the crispiness on the grilled side").
The sensory evaluation was performed in the same manner as in Test Example 1.
The results are shown in Table 11 below. In Table 11 below, the results of Example 1 and Control of Test Example 1 are also listed.

As is clear from the results shown in Table 11, each of the batter liquids of Examples 17 to 20, in which the blending ratio of grain flour (rice flour) was 5 to 30% by weight, was heated and had a grilled surface. The fineness of the texture of the grilled surface and the depth of the grilled color of the grilled surface of the dumplings were improved, and the dumplings maintained an excellent appearance even after freezing and thawing. Among them, heated dumplings having a grilled surface formed by heating each batter liquid of Examples 18 to 20 in which the blending ratio of grain flour (rice flour) is 10 to 30% by weight are similar to Example 1. In all cases, the fineness of the texture of the grilled surface and the depth of the grilled color of the grilled surface were improved, and these excellent sensory characteristics (appearance, texture) were maintained even after freezing and thawing.

<Test Example 8>
(Preparation of frozen dumplings of Examples 21 to 27)
After using the batter liquid of Example 1 to prepare heated dumplings having a grilled surface formed by heating the batter liquid attached in the amount (0.5 to 4 g) shown in Table 12 below per dumpling. The dumplings were frozen to produce frozen dumplings (frozen dumplings of Examples 21 to 27).
The frozen dumplings of Examples 21 to 27 were prepared by changing the amount of batter liquid attached to the bottom of the raw dumplings (weight of one raw dumpling: 17 g) from "1.3 g" to Table 12 below in Examples 21 to 27. In addition, in Examples 24 to 27, the baking time on the hot plate was changed from "4 minutes" to the amount shown in Table 11 below (4.5 to 6.5 g). The test was carried out in the same manner as in Test Example 1, except that the test time was changed to 1 minute).

(sensory evaluation)
Each frozen gyoza of Examples 21 to 27 was thawed in a microwave oven (output: 500W, time: 1 minute 50 seconds), and the appearance of the grilled surface of the gyoza after thawing ("fineness of texture of the grilled surface") A sensory evaluation was conducted by five expert panelists regarding the "darkness of the grilled color on the grilled side") and the texture ("strength of the crispiness on the grilled side").
The sensory evaluation was performed in the same manner as in Test Example 1.
The results are shown in Table 12 below. In Table 12 below, the results of Example 1 and Control of Test Example 1 are also listed.

As is clear from the results shown in Table 12, the batter liquid has an adhesion amount of 0.5 to 4 g per raw dumpling (2.9 to 23.5 parts by weight per 100 parts by weight of raw dumplings). The heated gyoza having a grilled surface formed by heating the (batter liquid of Example 1) improved the fineness of the texture of the grilled surface and the deepness of the grilled color of the grilled surface. Even after thawing, it maintained an excellent appearance. Among them, the batter liquid (the batter liquid of Example 1) having an adhesion amount of 1 to 4 g per raw dumpling (5.9 to 23.5 parts by weight per 100 parts by weight of raw dumplings) was heated. As in Example 1, the heated gyoza having the formed grilled surface had improved fineness of texture, depth of grilled color, and crispy texture of the grilled surface. However, these excellent organoleptic properties (appearance, texture) were maintained even after freezing and thawing.

According to the present invention, it is possible to provide a wrapped noodle food (eg, gyoza, etc.) with a finely textured grilled surface, a moderately browned grilled surface, and an improved appearance of the grilled surface, and a method for producing the same. Further, according to the present invention, it is possible to provide a wrapped noodle product (eg, gyoza, etc.) with a preferable crispiness on the grilled side and improved texture on the grilled side, and a method for producing the same.
According to the present invention, the grilled surface has a fine texture and a moderately browned color, and is suitable for forming a grilled surface with an improved appearance in wrapped noodle products (e.g., dumplings, etc.). It is possible to provide a composition for forming a grilled surface of a wrapped noodle product that can be used. Further, according to the present invention, a wrapped bean paste that can be suitably used for forming a baked surface with a preferable crispy feeling and improved texture in a wrapped noodle product (e.g., gyoza, etc.) A composition for forming a grilled surface of noodle food can also be provided.

Claims (9)

A frozen wrapped noodle product having a grilled surface formed by heating a composition containing arginine in free or salt form,
A frozen noodle food product, wherein the content of free or salt arginine in the composition is 0.03 to 2.5% by weight. The frozen wrapped noodle food according to claim 1 , wherein the composition further contains at least one selected from the group consisting of water, starches, grain flour, and oil. The frozen noodle wrap food according to claim 1 or 2 , wherein the noodle wrap food is a gyoza. A method for producing a frozen wrapped noodle food, the method comprising: adhering a composition containing arginine in free or salt form to a surface and heating it; and freezing the wrapped noodle food having a grilled surface after heating. hand,
The production method, wherein the content of free or salt arginine in the composition is 0.03 to 2.5% by weight. The manufacturing method according to claim 4 , wherein the composition further contains at least one selected from the group consisting of water, starches, grain flour, and oil. The manufacturing method according to claim 4 or 5 , wherein the wrapped noodle product is a gyoza. A composition for forming a grilled surface of a wrapped noodle product that is frozen after forming a grilled surface , containing arginine in free or salt form,
A composition in which the content of arginine in free or salt form is from 0.03 to 2.5% by weight. The composition according to claim 7 , further comprising at least one selected from the group consisting of water, starches, grain flour, and oil. The composition according to claim 7 or 8 , wherein the wrapped noodle product is a gyoza.