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JP2023088738A5 - - Google Patents

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Publication number
JP2023088738A5
JP2023088738A5 JP2021203655A JP2021203655A JP2023088738A5 JP 2023088738 A5 JP2023088738 A5 JP 2023088738A5 JP 2021203655 A JP2021203655 A JP 2021203655A JP 2021203655 A JP2021203655 A JP 2021203655A JP 2023088738 A5 JP2023088738 A5 JP 2023088738A5
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Japan
Prior art keywords
food
composition
reducing sugar
hereinafter referred
browned
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JP2021203655A
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JP7405128B2 (en
JP2023088738A (en
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Priority to JP2021203655A priority Critical patent/JP7405128B2/en
Priority claimed from JP2021203655A external-priority patent/JP7405128B2/en
Publication of JP2023088738A publication Critical patent/JP2023088738A/en
Publication of JP2023088738A5 publication Critical patent/JP2023088738A5/ja
Priority to JP2023209604A priority patent/JP2024020646A/en
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Claims (20)

（Ａ）焼き色をつけられる予定の部分（以下、「部分Ａ」という）を含む食品であって、
前記部分Ａが、還元糖を含有し、
前記部分Ａに、還元糖を含有する（Ｂ）常温で液状の組成物（以下、「組成物Ｂ」という）が付着している、食品。 (A) Food containing a part to be browned (hereinafter referred to as "part A"),
the portion A contains a reducing sugar ;
A food product, wherein (B) a composition that is liquid at room temperature (hereinafter referred to as “composition B”) containing reducing sugar is attached to the portion A. 前記部分Ａが、穀物粉及びデンプンからなる群より選択される少なくとも一つを更に含有する、請求項１記載の食品。 2. The food product according to claim 1, wherein said part A further contains at least one selected from the group consisting of cereal flour and starch. 前記食品が、中具及び当該中具の少なくとも一部を被覆する外皮を含み、
当該外皮に前記部分Ａが含まれる、請求項１又は２記載の食品。 The food comprises a filling and a crust covering at least a part of the filling,
3. The food according to claim 1 or 2, wherein the crust contains the portion A. 前記食品が、餃子、焼売、小籠包、ワンタン、春巻き、包子又はラビオリである、請求項１～３のいずれか一項に記載の食品。 The food according to any one of claims 1 to 3, wherein the food is dumplings, shumai, xiaolongbao, wontons, spring rolls, baozi or ravioli. 前記食品が、餃子である、請求項１～４のいずれか一項に記載の食品。 The food according to any one of claims 1 to 4, wherein the food is dumplings. 前記部分Ａにおける還元糖の含有量が、前記部分Ａに対して０．０５～２０重量％であり、
前記組成物Ｂにおける還元糖の含有量が、前記組成物Ｂに対して０．０３～２０重量％である、請求項１～５のいずれか一項に記載の食品。 The reducing sugar content in the portion A is 0.05 to 20% by weight with respect to the portion A ,
The food according to any one of claims 1 to 5, wherein the content of reducing sugars in the composition B is 0.03 to 20% by weight relative to the composition B. 前記部分Ａに付着している前記組成物Ｂの量が、前記組成物Ｂが付着した部分の面積に対して０．０１～１ｇ／ｃｍ２である、請求項１～６のいずれか一項に記載の食品。 7. The amount of said composition B adhering to said part A is 0.01 to 1 g/cm 2 with respect to the area of said part to which said composition B is adhered, according to any one of claims 1 to 6. Foods described in . 前記食品及び前記組成物Ｂが凍結している、請求項１～７のいずれか一項に記載の食品。 The food product according to any one of claims 1 to 7, wherein said food product and said composition B are frozen. 前記部分Ａに焼き色をつけるための加熱処理が、乾式加熱を含む、請求項１～８のいずれか一項に記載の食品。 The food product according to any one of claims 1 to 8, wherein the heat treatment for browning the part A comprises dry heating. （Ａ）焼き色をつけられる予定の部分（以下、「部分Ａ」という）を含む食品に加熱処理を施すことを含む、焼き色がついた食品の製造方法であって、
前記加熱処理を施す前の食品の前記部分Ａに、還元糖を含有させること、並びに
前記加熱処理を施す前の食品の前記部分Ａに、還元糖を含有する（Ｂ）常温で液状の組成物（以下、「組成物Ｂ」という）を付着させることを含む、製造方法。 (A) A method for producing a browned food, comprising subjecting a food containing a portion to be browned (hereinafter referred to as "part A") to a heat treatment,
(B) a composition that is liquid at room temperature, wherein reducing sugar is contained in the portion A of the food before the heat treatment, and reducing sugar is contained in the portion A of the food before the heat treatment; (hereinafter referred to as "composition B"). 前記部分Ａが、穀物粉及びデンプンからなる群より選択される少なくとも一つを含有する、請求項１０記載の製造方法。 11. The production method according to claim 10, wherein said portion A contains at least one selected from the group consisting of cereal flour and starch. 前記食品が、中具及び当該中具の少なくとも一部を被覆する外皮を含み、
当該外皮に前記部分Ａが含まれる、請求項１０又は１１記載の製造方法。 The food comprises a filling and a crust covering at least a part of the filling,
12. The manufacturing method according to claim 10 or 11, wherein said outer skin includes said portion A. 前記食品が、餃子、焼売、小籠包、ワンタン、春巻き、包子又はラビオリである、請求項１０～１２のいずれか一項に記載の製造方法。 The production method according to any one of claims 10 to 12, wherein the food is dumplings, shumai, xiaolongbao, wontons, spring rolls, baozi or ravioli. 前記食品が、餃子である、請求項１０～１３のいずれか一項に記載の製造方法。 The production method according to any one of claims 10 to 13, wherein the food is dumplings. 前記部分Ａにおける還元糖の含有量が、前記部分Ａに対して０．０５～２０重量％となるように前記部分Ａに還元糖を含有させ、
前記組成物Ｂにおける還元糖の含有量が、前記組成物Ｂに対して０．０３～２０重量％である、請求項１０～１４のいずれか一項に記載の製造方法。 The reducing sugar is contained in the part A so that the content of the reducing sugar in the part A is 0.05 to 20% by weight with respect to the part A,
The production method according to any one of claims 10 to 14, wherein the content of reducing sugar in said composition B is 0.03 to 20% by weight relative to said composition B. 前記部分Ａに付着させる前記組成物Ｂの量が、前記組成物Ｂが付着した部分の面積に対して０．０１～１ｇ／ｃｍ２である、請求項１０～１５のいずれか一項に記載の製造方法。 16. The composition according to any one of claims 10 to 15, wherein the amount of said composition B attached to said part A is 0.01 to 1 g/cm 2 with respect to the area of said part to which said composition B is attached. manufacturing method. 前記加熱処理を施した後の食品を凍結することを含む、請求項１０～１６のいずれか一項に記載の製造方法。 The production method according to any one of claims 10 to 16, comprising freezing the food after the heat treatment. 前記加熱処理が、乾式加熱を含む、請求項１０～１７のいずれか一項に記載の製造方法。 The production method according to any one of claims 10 to 17, wherein the heat treatment includes dry heating. （Ａ）焼き色をつけられる予定の部分（以下、「部分Ａ」という）を含む食品の前記部分Ａに、還元糖を含有させること、並びに
前記部分Ａに、還元糖を含有する（Ｂ）常温で液状の組成物を付着させること
を含む、前記食品の焼き色の改善方法。 (A) The part A of the food including the part to be browned (hereinafter referred to as "part A") contains reducing sugar , and the part A contains the reducing sugar (B) A method for improving browning of the food, comprising applying a composition that is liquid at room temperature. （Ａ）焼き色をつけられる予定の部分（以下、「部分Ａ」という）を含む食品、及び、前記部分Ａに付着させるための（Ｂ）常温で液状の組成物（以下、「組成物Ｂ」という）が少なくとも組み合わせられている、焼き色がついた食品用の食品セットであって、
前記部分Ａが、還元糖を含有し、かつ、
前記組成物Ｂが、還元糖を含有する、食品セット。 (A) Food containing a part to be browned (hereinafter referred to as "part A"), and (B) a composition that is liquid at room temperature for attaching to the part A (hereinafter referred to as "composition B ") is combined with at least a food set for a browned food,
the portion A contains a reducing sugar , and
The food set, wherein the composition B contains reducing sugar .
JP2021203655A 2021-12-15 2021-12-15 Foods that can be browned well and methods for improving browning Active JP7405128B2 (en)

Priority Applications (2)

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JP2021203655A JP7405128B2 (en) 2021-12-15 2021-12-15 Foods that can be browned well and methods for improving browning
JP2023209604A JP2024020646A (en) 2021-12-15 2023-12-12 Food product that can bear fine baked color and method of improving baked color

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JP2021203655A JP7405128B2 (en) 2021-12-15 2021-12-15 Foods that can be browned well and methods for improving browning

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JP2023088738A JP2023088738A (en) 2023-06-27
JP2023088738A5 true JP2023088738A5 (en) 2023-07-05
JP7405128B2 JP7405128B2 (en) 2023-12-26

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Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1146709A (en) * 1997-08-01 1999-02-23 Asahi Chem Ind Co Ltd Frozen food
JPH11103790A (en) * 1997-10-02 1999-04-20 Nichirei Corp Topping composition for electronic oven, frozen food and production thereof
JP2000270796A (en) * 1999-03-23 2000-10-03 Torigoe Flour Milling Co Ltd Production of foods of noodle skin
JP2001169759A (en) * 1999-12-16 2001-06-26 Kinryu Shokuhin Sangyo:Kk Dried daily dish with roasted color
JP4861889B2 (en) * 2006-05-02 2012-01-25 松谷化学工業株式会社 Wings with dumplings and method for producing the same
JP5051024B2 (en) * 2008-06-26 2012-10-17 味の素株式会社 Crispy powder for grilled dumplings and method for producing grilled dumplings using the powder
JP3150087U (en) * 2009-01-30 2009-04-30 シマダヤ株式会社 Steamed noodle set for easy burning
JP6972732B2 (en) * 2017-07-26 2021-11-24 不二製油株式会社 Burning color imparting agent
JP7281900B2 (en) * 2018-12-26 2023-05-26 昭和産業株式会社 Mix for dumpling skin, method for producing dumpling skin, and method for producing pan-fried dumpling
JP7310260B2 (en) * 2019-04-19 2023-07-19 味の素株式会社 Frozen gyoza and its manufacturing method

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