JP2018191547A - Spring roll skin, method for producing spring roll skin, composition for spring roll skin, and method for producing fried spring roll - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a spring roll skin used for producing fried spring rolls, in which the skin portion of the fried spring rolls has a crisp and crispy texture, and the texture can be maintained for a long time. , A method for producing the spring rolls, a composition for the spring rolls, and a method for producing the fried spring rolls using the spring rolls. SOLUTION: A step of preparing a spring roll skin for fried spring rolls, characterized by containing a raw material powder containing oil-processed starch, a raw material powder containing oil-processed starch, and a dough containing water. , And a composition for spring rolls used in a method for producing spring rolls for fried spring rolls, which comprises a step of baking the dough, and a method for producing spring rolls of the present invention, which is a composition for spring rolls containing oil-processed starch. A method for producing fried spring rolls, which comprises a composition for skin, a step of wrapping ingredients in the spring roll skin to form a fried spring roll, and a step of oiling the fried spring roll. [Selection diagram] None

Description

  The present invention relates to a spring roll skin used for the production of deep-fried spring rolls, in particular, the skin part of the deep-fried spring rolls to be produced is a crisp and good crispy texture, and the texture is maintained for a long time. The present invention relates to a spring roll skin that can be produced, a method for producing the same, a composition for spring roll skin, and a method for producing a fried spring roll using the spring roll skin.

  Deep-fried spring rolls are made by wrapping ingredients such as vegetables, livestock meats, and seafood around a spring roll prepared using raw flour such as wheat flour, and then oiling it. Generally, the skin part of the deep-fried spring roll is preferably crisp and has a good crispy texture. However, deep-fried spring rolls tend to cause a decrease in food texture due to the moisture of the ingredients moving to the skin over time after the oiling, and the skin is soft. This decrease in texture over time is caused by cooking spring rolls and frozen spring rolls (referred to in the present invention as spring rolls before cooking oil) sold especially at convenience stores and supermarkets. It becomes a problem when used for side dishes of lunch boxes. Therefore, the technical development for improving the texture of the skin of the deep-fried spring roll has been conventionally performed.

  For example, in patent document 1, it contains wheat flour and swelling degree suppression starch of swelling degree 5 or less, and the content rate of swelling degree inhibition starch is 2-70 mass with respect to the total amount of wheat flour and swelling degree suppression starch. % By using a composition for deep-fried spring rolls, which is characterized by the fact that the texture of the deep-fried spring rolls is reduced over time and cooked in a microwave oven, etc. It is disclosed that a deep-fried spring roll skin can be obtained that can suppress the crispness and maintain the texture immediately after the oil crispy. In addition, in Patent Document 2, water is added to a raw material powder and kneaded to produce a spring roll skin. From the group of dextrin, oxidized starch, acid-treated starch, crosslinked starch, and high amylose corn starch in the raw material powder. A spring roll skin that can maintain a crispy texture immediately after oiling for a long time is obtained by a method for producing spring roll skin characterized by blending one or more selected low-viscosity starches. Is disclosed.

JP 2003-199518 A JP 2004-121016 A

  However, even with deep-fried spring rolls using conventional techniques, the texture of the skin may not be sufficiently improved. In particular, there is a demand for a technique that can further suppress the deterioration of the texture of the skin over time after the frying spring rolls.

  Accordingly, an object of the present invention is a spring roll skin used for the production of fried spring rolls, and the skin part of the fried spring rolls produced is crispy and has a good crispy texture. An object of the present invention is to provide a spring roll skin that can be maintained for a long time, a method for producing the same, a composition for spring roll skin, and a method for producing fried spring rolls using the spring roll skin.

  As a result of various studies on materials to be blended in the spring roll skin, the present inventors have found that the above-mentioned problems can be solved by blending oil processed starch.

  That is, the above object is achieved by a spring roll skin for fried spring rolls, characterized in that it includes a raw material powder containing oil-modified starch. Moreover, the said objective is achieved by the manufacturing method of the spring roll for deep-fried spring rolls including the process of preparing the raw material powder | flour containing fat-and-oil processing starch, the dough containing water, and the process of baking the said dough. Further, the above object is achieved by a spring roll skin composition used in the method for producing spring roll skin of the present invention, comprising a spring roll skin composition containing oil-modified starch. In addition, the object is to wrap the ingredients in the skin of the spring roll to form a spring roll for frying (referred to in the present invention as a form before frying the spring roll), and the spring roll for frying This is achieved by a method for producing deep-fried spring rolls including a step of chopping.

  According to the present invention, the skin part of the deep-fried spring roll to be produced has a crisp and good crispy texture, and a spring roll skin that can maintain the texture for a long time is obtained. Can provide fried spring rolls.

[Spring roll skin]
The spring roll skin of the present invention is a spring roll skin for deep-fried spring rolls, and is characterized in that it contains raw material powder containing fat and oil processed starch. The fat and oil-processed starch is a starch material in which a small amount of edible fat is adhered to the surface of starch granules by mixing edible fat and the like with raw starch. In general, fat and oil processed starch can be used for dusting and batter that adheres to ingredients during the production of fried foods, which can improve the binding between ingredients and fry clothing, It is known that quality can be improved by kneading. However, spring rolls are usually manufactured by adding water or the like to raw flour such as wheat flour, preparing a pasty dough, applying this dough thinly to an iron plate, etc., and baking it. It is completely different from the use of fat and oil processed starch. Therefore, until now, no spring roll skin containing oil- and fat-processed starch has been known. In the present invention, by adding oil- and fat-processed starch to the spring roll skin, compared to the prior art, the fried spring roll skin part is crisp and has a good crispy texture, It was discovered for the first time that a spring roll skin capable of maintaining a texture for a long time was obtained. As shown in the examples to be described later, the spring roll skin of the present invention blended with oil- and fat-processed starch has a texture when it is aged, especially after oil squeezing, compared to the blend of starch that has not been processed with fat and oil. It is good. In addition, the spring roll skin of the present invention has extremely high freezing resistance, and when the fried spring roll is manufactured, after wrapping the ingredients in the spring roll skin of the present invention, The above effects are sufficiently recognized.

  In the present invention, the oil- and fat-processed starch is prepared by, for example, adding 0.005 to 10% by mass of an edible oil and fat and an edible oil and fat-related substance to the raw material starch, mixing it uniformly, and drying and heating as necessary. Obtained by. The raw material starch is not particularly limited as long as it is starch extracted from a plant and processed starch obtained by subjecting these to physical or chemical processing. For example, tapioca starch, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, sago starch, starch such as rice starch, and processed starch that has been processed physically or chemically from those starches. It is done. The processed starch may be any kind of modified starch, for example, enzyme-treated starch, pregelatinized starch; wet heat-treated starch; oxidized starch; acid-treated starch; esterified starch such as acetate starch (acetylated starch); phosphorus Oxidized starch; Etherified starch such as hydroxypropylated starch; Crosslinked starch such as phosphoric acid crosslinked starch and adipic acid crosslinked starch; Acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphorus Examples include processed starch obtained by combining a plurality of processes such as acid-crosslinked starch and phosphate monoesterified phosphate-crosslinked starch. In addition, edible fats and oils are not particularly limited as long as they are edible fats and oils, such as soybean oil, rapeseed oil, sunflower oil, corn oil, safflower oil, grape oil, cottonseed oil, sesame oil, peanut oil, olive oil, palm oil, Examples include vegetable oils and fats such as sardine oil, animal fats and oils such as beef tallow, pork fat, chicken fat, sheep oil, whale oil and fish oil, those obtained by transesterifying the above vegetable oils and animal fats, and hardened oils and fractionated oils. Furthermore, examples of edible oil and fat-related substances include emulsifiers such as fatty acid monoglyceride, lecithin and sugar ester, and oil seed powder (containing fat) such as fat-containing soybean powder. In the present invention, the oil- and fat-processed starch is sufficiently effective even if it is an oil-and-fat processed starch prepared using unprocessed starch (such as corn starch and potato starch) as a raw material starch.

  The content of the oil- and fat-processed starch contained in the spring roll skin of the present invention is not particularly limited as long as the effect of the present invention is obtained. In order to sufficiently obtain the effects of the present invention, the content of the oil- and fat-processed starch is preferably 1 to 50% by mass, and 3 to 40% by mass based on the mass of the raw material powder. More preferably, it is still more preferably 5 to 40% by mass, and particularly preferably 10 to 30% by mass.

  In the present invention, the raw material powder refers to cereal flours and starches. The raw material powder contained in the spring roll skin of the present invention generally contains wheat flour in addition to the above-mentioned fat and oil processed starch. The flour may be any of flour, medium flour, semi-strong flour, strong flour, whole grain flour, durum wheat flour, etc., and these may be used alone or in combination of two or more. The raw material flour includes rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sorghum flour, cereal flours other than wheat flour, and starches mentioned as the raw material starch of the above-mentioned fat and oil processed starch You may go out.

  The spring roll skin of the present invention preferably further contains an emulsifier. Thereby, the skin part of the deep-fried spring roll to be manufactured has a crispy texture, and a spring roll skin that can maintain the texture for a long period of time is obtained. The emulsifier is not particularly limited as long as the effect of the present invention is not impaired. For example, crude lecithin derived from soybean, rapeseed, egg yolk, etc., purified lecithin, fractionated lecithin, enzyme-treated lecithin, etc .; monoglycerin fatty acid ester (diacetyl) Glycerin fatty acid esters such as tartaric acid monoglyceride) and polyglycerin fatty acid esters (such as pentastearic acid decaglycerin); sorbitan fatty acid esters; propylene glycol fatty acid esters; sucrose fatty acid esters such as sucrose stearate. As the emulsifier, lecithin and / or glycerin fatty acid ester is preferable. The content of the emulsifier contained in the spring roll skin of the present invention is not particularly limited as long as the effect of the present invention is not impaired, but is preferably 0.5 to 5 parts by mass with respect to 100 parts by mass of the raw material powder. 0.5-2 mass parts is more preferable.

  The spring roll skin of the present invention may appropriately include materials generally used for spring roll skins in addition to the above-described materials as long as the effects of the present invention are not impaired. Examples of other materials include carbohydrates such as dextrin, oligosaccharide, glucose, powdered syrup, sugar, etc .; wheat-derived proteins such as gluten, egg-derived proteins, soybean-derived proteins, and milk-derived proteins. Materials: Fats and oils such as powdered fats and fats, shortening and the like; Dietary fibers such as powdered cellulose and crystalline cellulose; Thickeners such as guar gum, locust bean gum, carrageenan, and xanthan gum; Salts such as salt;

[Method of manufacturing spring roll skin]
The method for producing spring roll skin of the present invention is a production method including a step of preparing a raw material powder containing oil- and fat-processed starch and a dough containing water, and a step of baking the dough. The spring roll skin obtained by baking the dough containing the fat and oil processed starch, as mentioned above, the skin part of the fried spring roll produced is crisp and has a good crispy texture, Can be maintained for a long time. The step of preparing the dough and the step of baking the dough can be performed by a conventionally known method. For example, raw material powder containing oil- and fat-processed starch described as the above-mentioned spring roll skin material, if necessary, emulsifier and other materials, and water are mixed in a mixer to prepare a pasty dough, and an iron plate type baking machine Or, apply it thinly to a drum type baking machine or the like and fire. The viscosity and baking conditions of the dough can be appropriately selected from conventionally known conditions. When preparing the dough, it is possible to use a composition in which all or a part of materials such as oil-fat processed starch and other raw material powders are mixed in advance, and each individual material is put into a mixer. Also good. There is no restriction | limiting in particular in the quantity of the water of the said dough, It can adjust suitably so that it may become a suitable viscosity.

  In the method for producing spring roll skin according to the present invention, preferred embodiments of the oil-and-fat processed starch, raw material powder, and other materials contained in the dough are the same as the preferred embodiments of the spring roll skin according to the present invention described above. Therefore, the content of the oil- and fat-processed starch is preferably 1 to 50% by mass, more preferably 3 to 40% by mass, and 5 to 40% by mass based on the mass of the raw material powder. More preferably, 10-30 mass% is especially preferable. The dough preferably further contains an emulsifier, and the content of the emulsifier is preferably 0.5 to 5 parts by mass, more preferably 0.5 to 2 parts by mass with respect to 100 parts by mass of the raw material powder. .

[Spring roll skin composition]
The spring roll skin composition of the present invention is a spring roll skin composition used for the spring roll skin manufacturing method of the present invention, and contains oil-fat processed starch. The composition of the present invention may be in any form as long as it contains oil- and fat-processed starch. For example, in the method for producing spring roll skin of the present invention described above, it may be a powdery composition in which all or part of a powdery material other than water used as a material for preparing the dough is mixed. The dough itself may be prepared by mixing water with water. As the powdery composition of the present invention, for example, the form of the composition mixed with all of the powdery materials such as the other raw material powders and the preparation of the dough so that the oil- and fat-processed starch has a desired content Sometimes, by mixing with all or part of a predetermined amount of the other raw material powder, the fat and oil processed starch is a part of the other raw material powder and / or the Examples include the form of a composition mixed with other materials such as an emulsifier.

[Method of manufacturing fried spring rolls]
The method for producing fried spring rolls of the present invention includes a step of wrapping ingredients around the spring roll of the present invention to form a spring roll for frying, and a step of oiling the spring roll for frying. As described above, the deep-fried spring roll produced using the spring roll skin of the present invention has a crispy texture with a good crispy texture and maintains the texture for a long time. Can do. The step of forming the spring roll for frying and the step of oiling the spring roll for frying can be performed by a conventionally known method. In the method for producing deep-fried spring rolls of the present invention, the deep-fried spring rolls may be molded and then immediately oiled, or the molded deep-fried spring rolls may be refrigerated or frozen and then oiled. As described above, since the spring roll skin of the present invention has extremely high freezing resistance, it is preferable to freeze the formed spring roll for frying and then oil it if necessary. In addition, there is no restriction | limiting in particular in the ingredients wrapped around the spring roll skin, It can select suitably according to products, such as vegetables, livestock meat, seafood, beans, dairy products, fruits.

Hereinafter, the present invention will be described in detail with reference to examples.
1. Manufacture of Spring Roll Skin 150 parts by weight of water was mixed with 100 parts by weight of raw material powder in the composition of the reference example shown in Table 1 to prepare a dough for the reference example. The viscosity of the dough was measured using a B-type viscometer (measurement conditions: rotor No. 3, 12 rpm, 1 minute). Each example and comparative example are blends shown in Tables 1 to 3, and the water content is adjusted so that the viscosity is about the same as the viscosity of the dough of the above reference example, and water is mixed. Prepared. Each obtained dough was baked using a drum type baking machine, and a band-like baked dough having a thickness of 0.5 ± 0.05 mm was obtained. The obtained fired dough was cut into 190 mm × 190 mm to produce spring rolls.
2. Preparation of fried spring rolls A pre-cooked ingredient was placed on the skin of each spring roll and wrapped to prepare a spring roll for frying. Except for Examples 18 and 19, the prepared spring rolls for frying were frozen in an environment of −40 ° C. and stored frozen at −20 ° C.
3. Production of deep-fried spring rolls Each frozen spring roll for frying was stored at −20 ° C. for 10 days and then fried in rapeseed oil at 175 to 180 ° C. for 5 minutes to produce deep-fried spring rolls.
4). Evaluation of deep-fried spring roll About the skin part of deep-fried spring roll manufactured by the said method, the food texture immediately after oiling and 3 hours after oiling was evaluated with the following evaluation criteria by five panelists. Tables 1 to 3 show the average values of the panel evaluation points as evaluation results. The evaluation points are rounded off to the first decimal place.
5: Appropriate hardness, good crispness, crispness can be enjoyed 4: Hardness, crispness, favorable crispiness 3: Slightly hard, crisp, but crispness is somewhat unsatisfactory I feel 2: I can't feel a crispy texture with a crispy texture 1: Soft, strong crevice, no crispy

  As shown in Table 1, in Examples 1 to 3 using the raw material powder containing the oil-and-fat processed starch, compared with the reference example using only the wheat flour as the raw material powder, immediately after the oiling of the obtained fried spring roll skin The texture was excellent, the texture after 3 hours of oiling was also good, and the deterioration of the texture over time was small. On the other hand, in Comparative Examples 1 to 3 using corn starch not processed with fat and oil, and raw material powder containing phosphoric acid cross-linked starch, the texture immediately after oiling of the fried spring roll skin obtained was superior to the reference example. However, the texture after 3 hours of oil reduction was lower than that of the example. In particular, when Comparative Example 3 using a raw material powder containing phosphoric acid cross-linked starch B and Example 3 using a raw material powder containing trial-processed oil-and-fat processed starch prepared by fat-processing the phosphoric acid cross-linked starch B, The texture immediately after the chopping was similarly good, but the texture after 3 hours of rinsing was better in Example 3 and there was little change in the crispness after rinsing. Therefore, by using the spring roll skin containing the raw material powder containing the fat and oil processed starch, the skin part of the deep-fried spring roll to be produced is a crisp and good crispy texture, and the texture is prolonged for a long time. It was suggested that it can be maintained.

  In Table 2, in order to investigate the influence of the content rate of the fat and oil processed starch in the raw material powder contained in the spring roll, the same fat and oil processed starch A as in Example 1 was used, and the amount was changed and evaluated. As shown in Table 2, on the basis of the mass of the raw material powder, the spring roll skin containing 1 to 50% by mass of the oil- and fat-processed starch A has improved texture compared to the reference example. When using the raw material powder containing 10 to 30% by mass, the texture immediately after oiling was excellent, the texture after 3 hours of oiling was also good, and the deterioration of the texture over time was small. Therefore, it was suggested that the content of the oil- and fat-processed starch is preferably 1 to 50% by mass based on the mass of the raw material powder.

  In Table 3, the effect of adding an emulsifier to the spring roll skin was examined. As shown in Table 3, in Examples 11 to 16 in which an emulsifier was blended, compared to Example 7 in which no emulsifier was blended, the texture immediately after the oiling of the skin part of the prepared fried spring roll, and the oil The texture after 3 hours was further improved. Therefore, it is suggested that the spring roll skin preferably further contains an emulsifier, and the content of the emulsifier is suggested to be effective at 0.5 to 2 parts by mass with respect to 100 parts by mass of the raw material powder. It was done.

[Example 17]
In the following composition, the above 1. According to the above 2. A spring roll for frying was prepared according to The deep-fried spring rolls were frozen with rapeseed oil at 175 to 180 ° C. for 5 minutes without freezing to produce deep-fried spring rolls. When the texture of the deep-fried spring rolls produced was evaluated for the texture immediately after oiling and after 3 hours of oiling, both had moderate hardness, good crispyness, and a quality that could satisfy the crispy feeling. there were.
(Combination)
Wheat flour (quasi-strong flour (Showa Sangyo Co., Ltd.)): 95 parts by mass Oil-modified starch D; Oil-treated corn starch
(BT-800 (Sanwa Starch Co., Ltd.)): 5 parts by mass Salt: 1 part by mass

[Example 18]
In the following composition, the above 1. The dough was prepared as described in 1. 12 ± 1 g of the dough was poured into a square frying pan (21 cm × 21 cm) preheated on an IH cooker, and baked with high heat for about 50 seconds while being flattened. The frying pan was moved onto a wet towel and allowed to cool for about 30 seconds. Next, the fired dough was picked up with chopsticks and rough heat was taken on a net to obtain a spring roll skin. This process was repeated to obtain the required number of spring rolls. Using the spring roll obtained, 2. A spring roll for frying was prepared according to The deep-fried spring rolls were frozen with rapeseed oil at 175 to 180 ° C. for 5 minutes without freezing to produce deep-fried spring rolls. When the texture of the deep-fried spring rolls produced was evaluated for the texture immediately after oiling and after 3 hours of oiling, both had moderate hardness, good crispyness, and a quality that could satisfy the crispy feeling. there were.
(Combination)
Wheat flour (quasi-strong flour (Showa Sangyo Co., Ltd.)): 95 parts by mass Oil processed starch E; Oil processed corn starch
(HB-150 (J-Oil Mills Co., Ltd.)): 5 parts by mass Salt: 1 part by mass

  From the above, by using the spring roll skin of the present invention, the texture of the skin is crisp and has a good crispy texture, and a fried spring roll that can maintain the texture for a long time is produced. It was suggested that it can be done.

  In addition, this invention is not limited to the structure and Example of said embodiment, A various deformation | transformation is possible within the range of the summary of invention.

According to the present invention, since the skin part of the deep-fried spring roll to be produced has a crisp and good crispy texture, and a spring roll skin that can maintain the texture for a long time is obtained, it is particularly a convenience store. And supermarkets, such as a side dish corner, can provide deep-fried spring rolls with a good texture. Moreover, since the spring roll skin of the present invention has high freezing resistance, it is possible to provide a frozen spring roll that can maintain a good texture for a long time as a side dish for lunch.

Claims (8)

A spring roll for fried spring rolls,
Spring roll skin characterized by containing raw material powder containing fat and oil processed starch.   The spring roll skin according to claim 1, wherein the content of the oil- and fat-processed starch is 1 to 50% by mass based on the mass of the raw material powder.   The spring roll skin according to claim 1 or 2, further comprising an emulsifier.   A method for producing a spring roll skin for fried spring rolls, comprising a step of preparing a raw material powder containing fat and oil processed starch and water, and a step of baking the dough.   The production method according to claim 4, wherein the content of the oil- and fat-processed starch is 1 to 50% by mass based on the mass of the raw material powder.   The manufacturing method of Claim 4 or 5 in which the said dough further contains an emulsifier.   A composition for spring roll skin used in the method for producing spring roll skin according to any one of claims 4 to 6, wherein the composition is used for spring roll skin containing fat and oil processed starch. The manufacturing method of a deep-fried spring roll including the process of wrapping an ingredient in the spring roll skin of any one of Claims 1-3, shape | molding the deep-fried spring roll, and the step of irrigating the deep-fried spring roll.