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WO2015125548A1 - Procédé de fabrication de feuille d'harumaki - Google Patents

Procédé de fabrication de feuille d'harumaki Download PDF

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Publication number
WO2015125548A1
WO2015125548A1 PCT/JP2015/051673 JP2015051673W WO2015125548A1 WO 2015125548 A1 WO2015125548 A1 WO 2015125548A1 JP 2015051673 W JP2015051673 W JP 2015051673W WO 2015125548 A1 WO2015125548 A1 WO 2015125548A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
raw material
flour
spring roll
baking
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2015/051673
Other languages
English (en)
Japanese (ja)
Inventor
敦行 宮田
孝雄 長井
佳奈 大久保
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2014031781A external-priority patent/JP2015156807A/ja
Priority claimed from JP2014212212A external-priority patent/JP6334360B2/ja
Priority claimed from JP2014251466A external-priority patent/JP6334381B2/ja
Application filed by Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Priority to CN201580006047.1A priority Critical patent/CN105939609B/zh
Publication of WO2015125548A1 publication Critical patent/WO2015125548A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/11—Filled, stuffed or multilayered pasta

Definitions

  • the present invention relates to a method for producing spring roll skin.
  • spring rolls have had the problem that if they are left standing after oiling, or reheated in a microwave oven after being refrigerated or frozen, they have rubber-like cracks and a crispy texture.
  • the present inventors previously proposed a method for producing spring roll skin including a step of adjusting the pH of the spring roll skin fabric in two stages (Patent Document 1).
  • the pH of the dough for spring roll skin mainly composed of flours is adjusted to a range of 3.0 to 5.5 or a range of 8.0 to 10.5, and then the pH of the dough is adjusted to 6 It is characterized in that it is readjusted in the range of 0 to 7.5 and fired.
  • Patent Document 2 by adding an acidic soluble soybean protein to a starchy raw material, the texture of starchy foods such as spring rolls is improved, the production process of starchy foods, especially the process from mixing to molding. It is described that an effect of improving workability can be obtained, and as an example of the starchy raw material, indigestible dextrin is described.
  • the present invention (first invention) has a step of preparing a dough using a powder raw material mainly composed of flour and a step of baking the dough, and the egg protein enzyme degradation product is contained in the powder raw material This is a method for producing spring roll skin.
  • this invention has the process of preparing dough using the powder raw material mainly consisting of flour, and the process of baking this dough, Indigestible dextrin is 0 in this powder raw material.
  • this invention has the process of preparing dough using the powder raw material mainly consisting of flour, and the process of baking this dough, Indigestible starch is 1 in this powder raw material. This is a method for producing spring roll skin containing ⁇ 50 mass%.
  • the present invention (first to third inventions) has good workability without stickiness and brittleness during baking of the dough, and has a texture that is reduced over time after cooking or reheated in a microwave oven or the like.
  • the present invention relates to a method for producing spring roll skin in which a decrease is suppressed.
  • spring rolls are cooked after spring rolls due to their thinness compared to other noodle skins (such as dumplings, shumai, and other noodle skin foods other than spring rolls).
  • the unique texture such as crispy or crispy feeling is likely to be impaired by the passage of time (after oil).
  • the decrease in texture over time after cooking can be effectively suppressed, and the spring roll skin can be given a quality that can withstand freezing storage or refrigeration storage.
  • Spring rolls using the spring rolls produced by the production method of the present invention can be stored frozen or refrigerated, in which case after enveloping the ingredients with the spring rolls Further, it may be stored frozen or refrigerated without cooking (such as oil), or may be stored frozen or refrigerated after cooking. Spring rolls that have been stored frozen or refrigerated without cooking are cooked and served after being stored frozen or refrigerated. In addition, spring rolls that have been cooked and then stored frozen or refrigerated may be re-cooked after being frozen or refrigerated and may be subjected to microwave heat treatment using a microwave oven or the like.
  • the dough is prepared using a flour raw material mainly composed of flour.
  • the “flour raw material” is a raw material such as powdered flour under normal temperature and normal pressure among the raw materials used for preparing the dough, and the raw material such as flour does not include auxiliary materials such as salt. .
  • cereal flour those usually used as the main raw material of this kind of noodle skin (spring roll skin) can be used without particular limitation.
  • wheat flour such as thin flour, medium flour, strong flour, etc.
  • Others such as buckwheat flour, rice flour, corn flour, barley flour, rye flour, corn flour, mackerel flour, and wax flour; tapioca starch, potato starch, corn starch, waxy corn starch, starch such as rice starch, etc.
  • These 1 type can be used individually or in combination of 2 or more types.
  • Starch which is a kind of cereal includes processed starch obtained by subjecting the various starches to alpha, etherification, esterification, acetylation, crosslinking treatment, oxidation treatment, and the like, and further resistant starch Is also included.
  • an egg protein enzyme degradation product is used as a powder raw material.
  • egg protein enzyme degradation products stickiness and brittleness during baking of the dough are improved and workability is improved, and the texture of spring rolls after oil is lowered and reheated with a microwave oven, etc. The decrease in texture at the time is effectively suppressed.
  • the content of the egg protein enzyme degradation product is preferably 0.02 to 10% by mass, more preferably 0.2 to 3% by mass in the powder raw material.
  • the content of the egg protein enzyme degradation product in the powder material is less than 0.02% by mass, it is not meaningful to use the egg protein enzyme degradation product, and the content of the egg protein enzyme degradation product in the powder material is 10% by mass. If it exceeds%, the texture may be lowered or the workability may be deteriorated.
  • Proteolysate is a powder obtained by hydrolyzing animal or vegetable protein, and is a food material mainly composed of amino acids, and is mainly used for seasoning processed foods.
  • the protein hydrolysis method for obtaining a proteolysate includes a method using various proteolytic enzymes, a method of hydrolyzing with an acid or alkali, and the like.
  • the egg protein enzyme degradation product used in the present invention is a kind of this protein degradation product, and is obtained by using chicken egg protein which is an animal protein as a raw material and hydrolyzing it with a protease such as protease.
  • the egg egg protein may be in any form of liquid or powder, and the ratio of egg yolk protein and egg white protein can be arbitrarily set.
  • the conditions for the hydrolysis of the hen egg protein may be appropriately adjusted according to the kind of the egg egg protein and the protease.
  • the inventors of the present invention applied egg protein enzyme digests to the spring roll skin, the effect of preventing the deterioration of texture over time after cooking, and the texture when reheated in a microwave oven It has been found that it has a lowering prevention effect and has adopted an egg protein enzyme degradation product as an essential component of spring roll skin.
  • a commercially available product can be used as the egg protein enzyme degradation product, for example, “Cook Fine F” manufactured by Taiyo Kagaku Co., Ltd. can be used.
  • other raw materials can be used as a dough raw material, if necessary, in addition to flour.
  • the other raw material is not particularly limited as long as it is one that is usually used as a raw material for this type of noodle skin (spring roll skin) and does not impair the effects of the present invention.
  • polysaccharide thickeners locust bean gum, gellan gum, guar gum, xanthan gum, carrageenan, alginic acid, etc.
  • amino acids alanine, glycine, lysine, etc.
  • fats and oils emulsifier
  • sugar alcohol emulsifier
  • soybean materials soy protein, soybean polysaccharides, etc.
  • baking soda dextrin, indigestible dextrin, and the like, and one of these can be used alone or in combination of two or more.
  • the method for producing spring roll skin of the first invention includes a step of preparing a dough using a powder raw material mainly composed of cereals and a step of baking the dough.
  • a fluid dough is prepared by mixing the various raw materials and water described above.
  • the viscosity of the fluid dough can be adjusted by appropriately changing the amount of water.
  • the dough baking step can be performed according to a conventional method. For example, the dough baking can be performed by dropping a fluid dough into a film on a rotating heating drum and baking it.
  • the pH of the dough before baking the fluid dough, it is preferable to adjust the pH of the dough in two stages as described later. By adjusting the pH of the dough, the texture of spring roll skin is further improved.
  • the pH of the fluid dough is adjusted to a range of 3.0 to 5.5, preferably 3.0 to 4.5, or 8.0 to 10.5. In the range of 9.0 to 10.5.
  • This first stage pH adjustment causes chemical changes in the starch and protein in the dough, and the chemical changes were reheated with a decrease in texture over time of the spring roll after oil dipping, a microwave oven, or the like. It is presumed that this leads to the suppression of the decrease in food texture. If the pH of the dough after pH adjustment in the first stage is less than 3.0, the workability at the time of baking the dough is poor and the acidity may remain even if the pH is readjusted in the subsequent pH adjustment in the second stage There is.
  • an acidic agent that can be used for food can be used, and the alkaline side (8.
  • an alkali agent usable for foods can be used.
  • the acid agent include organic acids such as acetic acid, lactic acid, citric acid, malic acid, adipic acid, fumaric acid, tartaric acid and ascorbic acid, and salts thereof. One of these may be used alone or 2 More than one type can be used in combination.
  • the alkaline agent include citrus, carbonate, bicarbonate, phosphate, condensed phosphate, calcined calcium, basic amino acid, etc., and one of these may be used alone or in combination of two or more. Can be used.
  • the first stage pH adjustment may be performed at the time of mixing various raw materials of the dough, or may be performed while mixing the various raw materials and water, You may perform with respect to this dough after preparing water-like dough by mixing water. What is necessary is just to adjust suitably the addition amount of an acidic agent or an alkaline agent so that pH of the cloth
  • the pH of the dough adjusted to the acid side or the alkali side in the first stage is adjusted to a range of 6.0 to 7.5, preferably 6.0 to 7.0. adjust. If the pH of the dough after readjustment is less than 6.0, workability at the time of baking the dough may be poor and sourness may remain. Moreover, when the pH of the dough after readjustment exceeds 7.5, the workability at the time of baking the dough is poor, and there is a risk that the savory taste derived from the alkaline agent remains.
  • the pH of the dough before readjustment when the pH of the dough before readjustment is on the acidic side, the pH can be readjusted using the alkaline agent, and the pH of the dough before readjustment is alkaline. If it is on the side, the pH can be readjusted using the acid agent.
  • the pH adjustment in the second stage may be performed immediately after the pH adjustment in the first stage (that is, immediately after the addition of the acid or alkali agent for pH adjustment in the first stage).
  • an acid or alkali agent for pH adjustment in the second stage may be added), or after several hours to overnight after pH adjustment in the first stage, or just before baking the dough You may go to
  • the dough is prepared using a powder raw material mainly composed of flour.
  • the content of cereals (the total content of cereals when a plurality of types of cereals are used) is preferably 80 to 100% by mass, more preferably 90 to 100% by mass, in the flour raw material.
  • the flour raw material in the second invention is the same as the powder raw material in the first invention, and the same flour as the flour (powdery raw material) in the first invention can be used as the flour (flour raw material) in the second invention. .
  • indigestible dextrin is used as a powder raw material.
  • the use of indigestible dextrin improves stickiness and brittleness when baking the dough, improving workability, and reducing the texture of the spring roll skin over time after re-oiling or when reheating it with a microwave oven, etc. Is effectively suppressed.
  • due to the use of indigestible dextrin even after re-heating the spring roll skin after cooking with a microwave oven, etc., there is a crispy feeling equivalent to that immediately after the cooking, and it is not oily when eaten with low oil content Spring roll skin is obtained.
  • the content of the hardly digestible dextrin is 0.5 to 30% by mass, preferably 5 to 20% by mass, and more preferably 10 to 15% by mass in the powder raw material.
  • the content of indigestible dextrin in the powder raw material is less than 0.5% by mass, it is not meaningful to use the indigestible dextrin, and when the content of indigestible dextrin in the powder raw material exceeds 30% by mass , There is a risk of a decrease in texture and workability.
  • the indigestible dextrin used in the second invention is a dextrin that is resistant to the digestive action of digestive enzymes and is not digested or absorbed in the small intestine of a healthy person.
  • Indigestible dextrin is a fraction of indigestible dietary fiber that is obtained by hydrolyzing a roasted dextrin obtained by heat-treating starch under acidic conditions with an enzyme such as ⁇ -amylase or glucoamylase. It is obtained by taking.
  • the starch used as a raw material for the indigestible dextrin is not particularly limited as long as it is used in the food field, and examples thereof include starches derived from plants such as corn, potato, sweet potato, wheat and rice. Can do.
  • a commercially available product can be used as the indigestible dextrin, and examples thereof include Fiber Sol 2 (manufactured by Matsutani Chemical Industry Co., Ltd.).
  • soybean polysaccharide is a water-soluble polysaccharide derived from soybean, and includes what is called soybean dietary fiber or water-soluble soybean hemicellulose.
  • the content of soybean polysaccharide in the powder raw material is preferably 0.1 to 15% by mass, more preferably 1 to 10% by mass. If there is too little soybean polysaccharide in the powder raw material, it will be less meaningful to use this, and if there is too much soybean polysaccharide in the powder raw material, workability (formability of spring roll skin) may be reduced. .
  • indigestible starch in addition to indigestible dextrin as a powder raw material.
  • the content of indigestible starch in the powder raw material is preferably 1 to 50% by mass, more preferably 5 to 30% by mass. If there is too little resistant starch in the powder raw material, it will be less meaningful to use this, and if there is too much resistant starch in the powder raw material, it may lead to a decrease in texture and workability. . Indigestible starch and soybean polysaccharides may be used in combination.
  • Resistant starch used in the second invention is a generic term for starch and partial degradation products that are resistant to the digestive action of digestive enzymes and are not digested or absorbed in the small intestine of a healthy person.
  • Indigestible starch is produced or prepared by physically and / or chemically processing various starches.
  • indigestible starch known in the art can be used, and its type and production method are not particularly limited.
  • indigestible starch can usually be obtained by subjecting starch to limited hydrolysis with amylolytic enzyme and then adding debranching enzyme to react.
  • an intermediate product obtained by partially hydrolyzing starch such as potato, tapioca and corn with an amylolytic enzyme such as ⁇ -amylase is dissolved in warm water and debranched with an enzyme such as isoamylase.
  • the enzyme can be inactivated after aging, or the enzyme can be inactivated after aging and spray-dried.
  • the indigestible starch a product separated and purified from corn, rice or the like having a high amylose content is preferred. Company), solar eclipse roadster (manufactured by Nippon Shokuhin Kako Co., Ltd.), and fiber gym RW (manufactured by Matsutani Chemical Co., Ltd.).
  • other raw materials can be used as a dough raw material, if necessary, in addition to flour.
  • the same raw materials as in the first invention can be used.
  • the method for producing spring roll skin of the second invention includes a step of preparing a dough using a powder raw material mainly composed of flour and a step of baking the dough.
  • the dough baking step and the dough baking step in the second invention are the same as the steps of the same name in the first invention, respectively.
  • the second invention it is preferable to adjust the pH of the dough in two stages before firing the fluid dough.
  • the pH adjustment of the dough in the second invention is the same as the pH adjustment of the dough in the first invention.
  • dough is prepared using the powder raw material which has cereals as a main component.
  • the content of cereals (the total content of cereals when a plurality of types of cereals are used) is preferably 80 to 100% by mass, more preferably 90 to 100% by mass, in the flour raw material.
  • the flour raw material in the third invention is the same as the powder raw material in the first invention, and the same flour as the flour (flour raw material) in the first invention can be used as the flour (flour raw material) in the third invention. .
  • indigestible starch is used as a powder raw material.
  • the use of resistant starch improves stickiness and brittleness when baking the dough, improving workability, and reducing the texture of the spring roll skin after aging and reheating it with a microwave oven, etc. Is effectively suppressed.
  • the content of the hardly digestible starch is 1 to 50% by mass, preferably 5 to 30% by mass, and more preferably 10 to 20% by mass in the powder raw material. If the content of the resistant starch in the powder raw material is less than 1% by mass, it is not meaningful to use the resistant starch, and if the content of the resistant starch in the powdered raw material exceeds 50% by mass, There is a risk of reduced feeling and workability.
  • Resistant starch used in the third invention is a generic term for starch and partial degradation products that are resistant to the digestive action of digestive enzymes and are not digested or absorbed in the small intestine of a healthy person.
  • Indigestible starch is produced or prepared by physically and / or chemically processing various starches.
  • resistant starch known in the art can be used, and its type and production method are not particularly limited.
  • indigestible starch can usually be obtained by subjecting starch to limited hydrolysis with amylolytic enzyme and then adding debranching enzyme to react.
  • an intermediate product obtained by partially hydrolyzing starch such as potato, tapioca and corn with an amylolytic enzyme such as ⁇ -amylase is dissolved in warm water and debranched with an enzyme such as isoamylase.
  • the enzyme can be inactivated after aging, or the enzyme can be inactivated after aging and spray-dried.
  • the indigestible starch a product separated and purified from corn, rice or the like having a high amylose content is preferred. Company), solar eclipse roadster (manufactured by Nippon Shokuhin Kako Co., Ltd.), and fiber gym RW (manufactured by Matsutani Chemical Co., Ltd.).
  • other raw materials can be used as a dough raw material, if necessary, in addition to flour.
  • the same materials as the other raw materials in the first invention can be used.
  • the method for producing spring roll skin of the third invention includes a step of preparing a dough using a powder raw material mainly composed of cereals and a step of baking the dough.
  • the dough baking step and the dough baking step in the third invention are respectively the same as the steps of the same name in the first invention.
  • the third invention it is preferable to adjust the pH of the dough in two stages before firing the fluid dough.
  • the pH adjustment of the dough in the third invention is the same as the pH adjustment of the dough in the first invention.
  • a fluid spring roll skin dough was prepared using egg protein enzyme degradation products as appropriate.
  • Cook Fine F manufactured by Taiyo Chemical Co., Ltd.
  • the viscosity of the fluid dough was adjusted by further adding water to the amount of water specified in the following (basic formulation) so that it was substantially the same in all examples.
  • the produced fluid dough was baked on the drum surface using a drum-type baking machine to produce a strip-shaped spring roll skin having a thickness of 0.5 to 0.55 mm.
  • the oil-frozen and frozen product was reheated for 30 seconds in a household 500 W microwave oven and subjected to a sensory sensory test.
  • the sensory sensory test was conducted by having 10 panelists evaluate the crispness, scorching and oiliness when eating spring rolls based on the following evaluation criteria.
  • the evaluation results are shown in Table 1 and Table 2 below.
  • the viscosity of the fluid dough was adjusted by further adding water to the amount of water specified in the above (basic formulation) so that it was substantially the same in all examples.
  • the produced fluid dough was baked on the drum surface using a drum-type baking machine to produce a strip-shaped spring roll skin having a thickness of 0.5 to 0.55 mm.
  • ⁇ Second invention Evaluation of texture of spring roll skin> Cut the strip-shaped spring roll skin obtained in each Example and Comparative Example into 190 mm ⁇ 190 mm, place the ingredients previously cooked on the cut spring roll skin, roll up, and roll the spring rolls for frying, respectively 20 pieces were produced. 10 pieces of each of these spring rolls were completely frozen at ⁇ 40 ° C., and the remaining 10 pieces were oiled with 170-180 ° C. salad oil and then completely frozen at ⁇ 40 ° C. After freezing these oils at -20 ° C for 14 days and then freezing them, oil them with 170-180 ° C salad oil and leave them at room temperature (25 ° C) for 4 hours before using them for a sensory sensory test.
  • the oil-frozen and frozen product was reheated for 30 seconds in a household 500 W microwave oven and subjected to a sensory sensory test.
  • the sensory sensory test was carried out by having 10 panelists evaluate the crispy feeling, scorching and oily feeling when eating spring rolls based on the above evaluation criteria, respectively.
  • the evaluation results are shown in Table 3 and Table 4 below.
  • a fluid spring roll skin dough was prepared by using resistant starch as appropriate.
  • As the resistant starch amylo fiber SH (manufactured by J Oil Mills Co., Ltd.) was used.
  • the viscosity of the fluid dough was adjusted by further adding water to the amount of water specified in the above (basic formulation) so that it was substantially the same in all examples.
  • the produced fluid dough was baked on the drum surface using a drum-type baking machine to produce a strip-shaped spring roll skin having a thickness of 0.5 to 0.55 mm.
  • ⁇ Third invention Evaluation of texture of spring roll skin> Cut the strip-shaped spring roll skin obtained in each Example and Comparative Example into 190 mm ⁇ 190 mm, place the ingredients previously cooked on the cut spring roll skin, roll up, and roll the spring rolls for frying, respectively 20 pieces were produced. 10 pieces of each of these spring rolls were completely frozen at ⁇ 40 ° C., and the remaining 10 pieces were oiled with salad oil at 175 to 180 ° C. and then completely frozen at ⁇ 40 ° C. After freezing these oils at -20 ° C for 14 days and then freezing them, oil them with 175-180 ° C salad oil and leave them at room temperature (25 ° C) for 4 hours before using them for the sensory sensory test.
  • the oil-frozen and frozen product was reheated for 30 seconds in a household 500 W microwave oven and subjected to a sensory sensory test.
  • the sensory sensory test was carried out by having 10 panelists evaluate the crispy feeling and spring when eating spring rolls, respectively, based on the above evaluation criteria.
  • the evaluation results are shown in Tables 5 and 6 below.
  • the method for producing spring rolls of the present invention there is no stickiness or brittleness during baking of the dough, the workability is good, and the texture decreases with time after cooking and the microwave oven A spring roll skin is obtained in which a decrease in texture when reheated is suppressed.
  • the spring roll skin produced by the production method of the present invention (first to third inventions) and the spring roll using the spring roll have a quality that can withstand freezing or refrigeration, and the texture over time after cooking A decrease in texture and a decrease in texture when reheated with a microwave oven or the like are suppressed, and even when left for a long time after cooking, a good texture equivalent to that immediately after cooking can be maintained.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

L'invention concerne un procédé de fabrication d'une feuille d'harumaki (rouleau de printemps), ledit procédé comprenant une étape de préparation d'une pâte au moyen d'une matière de base en poudre qui comprend une farine de céréale comme ingrédient principal et une étape pour la cuisson de la pâte, la matière de base en poudre contenant une protéine d'œuf digérée par voie enzymatique. La protéine d'œuf digérée par voie enzymatique peut être remplacée par 0,5 à 30% en poids de dextrine difficilement digestible ou 1 à 50% en masse d'amidon difficilement digestible. Il est préférable qu'avant la cuisson de la pâte, la valeur du pH de la pâte soit réglée dans une plage de 3,0 à 5,5 ou de 8,0 à 10,5 puis réglée à nouveau dans une plage de 6,0 à 7,5.
PCT/JP2015/051673 2014-02-21 2015-01-22 Procédé de fabrication de feuille d'harumaki Ceased WO2015125548A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201580006047.1A CN105939609B (zh) 2014-02-21 2015-01-22 春卷皮的制造方法

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
JP2014031781A JP2015156807A (ja) 2014-02-21 2014-02-21 春巻皮の製造方法
JP2014-031781 2014-02-21
JP2014-212212 2014-10-17
JP2014212212A JP6334360B2 (ja) 2014-10-17 2014-10-17 春巻皮の製造方法
JP2014251466A JP6334381B2 (ja) 2014-12-12 2014-12-12 春巻皮の製造方法
JP2014-251466 2014-12-12

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Publication Number Publication Date
WO2015125548A1 true WO2015125548A1 (fr) 2015-08-27

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WO (1) WO2015125548A1 (fr)

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TWI789499B (zh) * 2018-03-16 2023-01-11 日商Ｊ 制油股份有限公司 餃子類的皮及其製造方法

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