JP6130215B2 - Spring roll skin manufacturing method - Google Patents

Description

  The present invention relates to a method for producing spring roll skin.

  Spring rolls are oil-enriched foods that are favored by many people from children to adults. In recent years, frozen spring rolls that can be eaten simply by thawing and heating using a microwave oven or other household microwave device have become widespread. ing. After springing with oil or after heating with a microwave oven, it is demanded that the crunchy crispy texture should be free of excessive oiliness (oiliness). Possible spring roll skins are being developed.

  Regarding noodle skin foods such as spring rolls, Patent Document 1 discloses a water-extracted low-denatured soy protein composition as noodle skins in which the deterioration of workability and texture is suppressed while containing a high amount of protein derived from soybeans. Noodle skins containing the product are described. According to Patent Document 1, this water-extracted low-denatured soy protein composition is obtained by removing fibers from a soybean raw material by water extraction, and is said to have high protein purity and low degree of modification. The fiber removed from the soybean raw material by water extraction is considered to contain soybean polysaccharide, and Patent Document 1 does not describe the use of soybean polysaccharide as a raw material for noodle skins.

  Patent Document 2 describes the use of an emulsifier such as polyglycerin fatty acid ester as an oiling time shortening agent for oily foods. The shortening of the oiling time mainly contributes to the shortening of the cooking time and the energy cost, but can also contribute to the reduction of the oily feeling at the time of eating. The oil brewing time shortening agent described in Patent Document 2 is used by being added to oils and fats used when squeezing oil-dried foods. There is no description of a technique for reducing oiliness during eating.

International Publication No. 2008/072656 JP 2012-191928 A

  The present invention relates to a method for producing a spring roll skin that can provide a spring roll skin with a crispy crispy texture and reduced excessive oiliness.

  The present invention includes a step of preparing a dough having a flour raw material as a main raw material, and in this step, as a raw material of the dough, soybean polysaccharide is divided into 0.1 to 15 mass by weight with respect to 100 parts by mass of the flour raw material. It is a manufacturing method of spring roll skin used part.

  Moreover, this invention is the spring roll skin manufactured by the said manufacturing method. The present invention is a spring roll using the spring roll skin.

  According to the spring roll skin manufacturing method of the present invention, a spring roll skin with a crispy crispy texture and an excessive oiliness reduced can be obtained. The spring roll produced by the production method of the present invention and the spring roll using the spring roll have a reduced oily feeling after cooking (oil cane) and a good texture.

  The method for producing spring roll skin of the present invention includes a step of preparing a dough using a flour raw material as a main material (dough preparation step). More specifically, a fluid dough is prepared by mixing various raw materials and water. And a dough baking process for baking the dough.

  As the flour raw material used as the main raw material in the present invention, those usually used as the main raw material of this type of noodle skin (spring roll skin) can be used without particular limitation, for example, thin flour, medium flour, strong flour In addition to wheat flour, buckwheat flour, corn flour, barley flour, rye flour, corn flour, fly flour, wax flour and other flours; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, etc. And processed starch and the like subjected to treatments such as α-formation, etherification, esterification, acetylation, cross-linking treatment, oxidation treatment, etc., and these can be used alone or in combination of two or more. it can. In the present specification, the term “wheat flour” means ordinary wheat flour that has not been heat-treated unless otherwise specified.

  The flour raw material used in the present invention may contain rice flour. The rice flour used in the present invention is obtained by pulverizing rice into powder. The kind of rice used as a raw material for the rice flour is not particularly limited, and may be a sticky rice flour made from sticky rice, a sticky rice flour made from sticky rice, or a mixture thereof. Moreover, as rice flour, koji (for example, koji, kakuhaku, kakuhaku) which is a by-product at the time of sake production can also be used. Moreover, the particle size distribution and particle size of rice flour are not particularly limited.

  When rice flour is contained in the flour raw material, the content thereof is preferably 1 to 70 mass%, more preferably 5 to 40 mass% in the flour raw material. By including rice flour in such a range within the above range, the texture and flavor of the spring rolls obtained are further improved, especially in combination with the effects of soy polysaccharides, which will be described later, with a crisp crispy feeling. And further reduction in oily feeling are achieved.

  One of the main features of the present invention is that a specific amount of soybean polysaccharide is used as a raw material for the spring roll skin in addition to the flour raw material. By including a specific amount of soybean polysaccharide in the spring roll skin dough, it becomes possible to provide a spring roll skin with a crispy crispy texture and reduced excessive oiliness. Conventionally, in the field of noodle strings, which are a kind of noodles, a technique for attaching soybean polysaccharides to the surface of noodle strings is known for the purpose of suppressing the adhesion of noodle strings when producing noodle strings. In the field of noodle skins such as spring rolls, it is not known to use soy polysaccharide as a raw material for dough.

  Soy polysaccharides used in the present invention are water-soluble polysaccharides derived from soybeans, including so-called soy dietary fiber or water-soluble soy hemicellulose, and the main constituent sugars include rhamnose, fucose, arabinose, Contains xylose, galactose, glucose, uronic acid and the like. In the present invention, soybean polysaccharides obtained by various methods can be used. Soy polysaccharides used in the present invention are tofu, soy milk, okara obtained as a by-product during the production of separated soy protein, or residues obtained by extracting protein from soybeans as raw materials, and the raw materials are subjected to alkali treatment, hydrolysis treatment, etc. Manufactured. As a method for producing the soy polysaccharide used in the present invention, for example, a method of extracting a residue (okara) obtained by separating soy milk from soybean with an alkaline aqueous solution containing a hydrophilic organic solvent and collecting a solid (Japanese Patent Publication No. 60-31841). No.), a method of producing by extracting from soybean hulls with warm water or an alkaline aqueous solution (Japanese Patent Laid-Open No. 60-146828), soy bean plant fiber is refined, protein in the fiber is decomposed, and then water-soluble polysaccharide is separated. And a method for producing water-soluble soybean dietary fiber containing protein under acidic conditions in the vicinity of the isoelectric point of the protein (JP-A-3-236759). Gazette) and the like. In the present invention, a commercially available soybean polysaccharide can also be used, and examples thereof include “Soya Five”, a trade name manufactured by Fuji Oil Co., Ltd.

  In the dough preparation step according to the present invention, 0.1 to 15 parts by mass, preferably 1 to 10 parts by mass of soybean polysaccharide is used on an external basis with respect to 100 parts by mass of flour raw material. That is, the content of soybean polysaccharide in the spring roll skin dough is 0.1 to 15 parts by mass, preferably 1 to 10 parts by mass, with respect to 100 parts by mass of the flour raw material as the main ingredient. When using multiple types of soybean polysaccharide, it adjusts so that the sum total of the usage-amount of each soybean polysaccharide may be settled in the said specific range. Even if soy polysaccharide is contained in the spring roll skin dough, if the content is less than the specified range, there is a risk that the effect of improving the texture after cooking and the effect of reducing the oily feeling may be poor, and If the content is greater than the specific range, the influence of soybean polysaccharides is so strong that the workability (formability of spring roll skin) may be reduced.

  In the present invention, as a raw material for the spring roll skin dough, other ingredients can be used as necessary in addition to the above-described flour raw materials (main raw materials) such as wheat flour and rice flour and soybean polysaccharides. The other components are not particularly limited as long as they are usually used as raw materials for this kind of noodle skin (spring roll skin) and do not impair the effects of the present invention. For example, egg white, egg yolk, Examples include milk, wheat protein, pigments, thickening polysaccharides (locust bean gum, gellan gum, guar gum, xanthan gum, carrageenan, etc.), amino acids (alanine, glycine, lysine, etc.), fats and oils, salt, emulsifiers, etc. A kind can be used individually or in combination of 2 or more types.

  The method for producing spring roll skin of the present invention can be carried out according to the method for producing this kind of noodle skin (spring roll skin) except that the above-mentioned specific raw materials are used. In the dough preparation step, the viscosity of the fluid dough can be adjusted by appropriately changing the amount of water. In the dough baking step, the dough can be baked according to a conventional method, for example, by dropping the fluid dough into a film on a rotating heating drum and baking it.

  In general, spring roll skin is less thicker than other noodle skins (such as gyoza, shumai, and other noodle skin foods other than spring rolls such as small rice cakes) after cooking ( With regard to the texture and the oily feeling after cooking, it is difficult to obtain a unique texture such as a crispy or crispy feeling compared to other noodle skins. According to the production method of the present invention, Later, spring rolls with such a unique texture can be provided. Accordingly, when the spring roll using the spring roll skin produced by the production method of the present invention is eaten after oiling, excessive oiliness is reduced and a crispy and unique crispy texture is obtained. In addition, this spring roll can be stored frozen or refrigerated. In that case, after wrapping the ingredients with spring roll skin, it may be stored frozen or refrigerated without cooking (such as oil). It may be stored frozen or refrigerated after cooking. Spring rolls that have been frozen or refrigerated without cooking are cooked and served after being frozen or refrigerated. In addition, spring rolls that have been cooked and stored frozen or refrigerated may be re-cooked after being frozen or refrigerated, and may be subjected to microwave heat treatment such as a microwave oven.

  Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Examples 1-4 and Comparative Examples 1-4]
First, various raw materials shown in Table 1 below were used and kneaded according to a conventional method to prepare a fluid dough. More specifically, a commercially available vertical axis mixer (manufactured by Aikosha, trade name “Desktop KENMIX”) was charged with various raw materials shown in Table 1 below, 1 mass of salt and 125 mass parts of water, and at low speed for 30 seconds. Then, it mixed for 1 minute at medium speed, and prepared the fluid dough (dough preparation process). The viscosity of the fluid dough was adjusted by appropriately changing the amount of water added so that it was substantially the same (about 13000 Pa · s) in all examples and comparative examples. Next, the fluid dough was baked on the drum surface using a drum-type baking machine (dough baking step) to produce a strip-shaped spring roll skin having a thickness of 0.5 to 0.55 mm. In Table 1 below, the product name “Special Number One” manufactured by Nisshin Flour Milling Co., Ltd. was used as the wheat flour, and the product name “Soya Five” manufactured by Fuji Oil Co., Ltd. was used as the soybean polysaccharide.

  The strip-shaped spring roll skin of each Example and Comparative Example thus obtained was cut into 190 mm × 190 mm, and the ingredients previously cooked were placed on the spring roll skin, and the spring roll skin was rolled up. 10 spring rolls were prepared for each. Each of the 10 spring rolls for frying was oiled with salad oil at 175 to 180 ° C., and then subjected to a sensory sensory test immediately after the oiling (within 30 minutes after oiling).

  The texture sensory test was conducted by having 10 panelists evaluate the crispy and oily feeling (oiliness) when eating spring rolls based on the following evaluation criteria, respectively. The evaluation results (average score of 10 panelists) are shown in Table 1 below.

<Evaluation criteria for crispness>
5 points: Crispy and very good.
4 points: There is a considerable crispy feeling and good.
3 points: There is some crispy feeling.
2 points: Slightly non-crisp and slightly poor.
1 point: There is no crispy feeling and it is bad.

<Evaluation criteria for oiliness>
5 points: Very little oil and very good.
4 points: Good with little oil.
3 points: A little oil was present.
2 points: Oil is present and slightly poor.
1 point: There is a considerable amount of oil, which is poor.

Claims (3)

  A spring roll comprising a step of preparing a dough containing a raw material of flour as a main raw material, and using 0.1 to 15 parts by mass of soybean polysaccharide as an ingredient of the dough in the step with respect to 100 parts by weight of the raw material of flour A method for manufacturing leather.   The method for producing spring roll skin according to claim 1, wherein the flour raw material contains rice flour. The manufacturing method of a spring roll including the process of manufacturing a spring roll skin by the manufacturing method of the spring roll skin of Claim 1 or 2 , and the process of manufacturing a spring roll using the said spring roll skin manufactured in this process .