WO2016189771A1 - Fried spring roll and method for preparing same - Google Patents

Abstract

The present invention addresses the problem of providing a fried spring roll, which maintains a texture inherent to fresh-fried spring rolls even after stored in a heated state after frying, and a method for preparing the same. Provided are: a spring roll skin characterized by being prepared by baking a spring roll skin dough containing an alcohol, wherein the alcohol content is 0.3-17.0 wt% relative to the total weight of the spring roll skin dough before baking; and a method for preparing a fried spring roll using the spring roll skin.

Description

Deep-fried spring roll and its manufacturing method

The present invention relates to a deep-fried spring roll that has been preserved in a warmed state and has a texture unique to the deep-fried spring roll immediately after oiling, and a method for producing the same.

Spring rolls used for deep-fried spring rolls are usually manufactured by baking a paste-like raw material made mainly of cereal flour such as wheat flour on its heating drum using a spring roll forming machine. Fried spring rolls are manufactured by placing the ingredients on the spring rolls after firing and molding them, followed by oiling. Deep-fried spring rolls require a crispy “crisp texture” and a “weak texture” that can be bitten. However, the deep-fried spring rolls have a “crisp texture” and “weak texture” that are characteristic of the deep-fried spring rolls immediately after oiling as the spring rolls absorb moisture such as ingredients over time. Will fall. In particular, in recent years, in stores such as convenience stores, there have been an increasing number of forms that store and sell oil-boiled products in a warmer (hot showcase) for a certain period of time. When stored, the texture after oil dripping is even more markedly lower than when stored at room temperature. Therefore, a deep-fried spring roll adapted to the new sales form as described above is desired.

In order to suppress the temporal deterioration of the texture of the deep-fried spring rolls, the process of modifying the flour and starch as the raw material for the spring roll dough, adding enzymes to the raw material for the spring roll dough, Various methods have been proposed, such as application of fats and oils to the surface of the heating drum and the surface of the dough after baking. Examples of adding specific components to the spring roll skin dough before baking include a method of adding an expansion agent to the raw material of spring roll skin dough (Patent Document 1), and gas such as carbon dioxide to be contained in the spring roll skin dough A method (Patent Document 2) has been reported. However, all of the conventional methods have been studied for suppressing the decrease in texture when stored at room temperature or frozen and reheated in a microwave oven. There have been no studies on the problem of deterioration in texture when stored in a warm state.

On the other hand, it is known that ethyl alcohol (alcohol) is used as a shelf-life for processed flour products such as noodles (Chinese noodles, udon, etc.) and skins (gyoza skin, wonton skin, spring roll skin, etc.) Patent Documents 1 to 3). Examples of the method of using ethyl alcohol include a method of adding and mixing at the time of kneading the raw material powder in the production of Chinese noodles and udon (Patent Document 3). The use of alcohol in these processed flour products is intended to prevent the growth of microorganisms by wrapping the surface with naturally vaporized gasified ethyl alcohol. Moreover, baking is not performed after shape | molding the material | dough which knead | mixed raw materials except said spring roll skin among said wheat flour processed products.

JP 2010-187561 A JP 2015-6152 Japanese Patent Publication No. 48-15628

An object of the present invention is to provide a deep-fried spring roll that maintains a texture unique to the deep-fried spring roll immediately after the oil boiling and a method for manufacturing the same, even if stored in a heated state after the oil is dripped.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have made use of spring roll skin obtained by adding alcohol to the spring roll skin fabric before firing and then firing this. Even when fried spring rolls are stored in a warmed state, they have found that the “crisp texture” and “weak texture” that are characteristic of fried spring rolls immediately after oiling are maintained. It came to complete.

That is, the present invention includes the following inventions.
(1) Spring roll skin characterized by firing spring roll skin dough containing alcohol.
(2) The spring roll skin according to (1), wherein the alcohol content is 0.3 to 17.0% by weight relative to the total amount of spring roll skin fabric before firing.
(3) A spring roll for frying, in which an intermediate ingredient is placed on the spring roll skin described in (1) or (2) and then rolled up and formed.
(4) A spring roll for deep-fried fried chicken that is chilled or frozen after placing the intermediate ingredients on the spring roll skin described in (1) or (2), winding up and forming.
(5) A deep-fried spring roll made with the deep-fried spring roll according to (3) or (4).
(6) The fried spring roll according to (5), which is stored in a warmer.
(7) A method for producing deep-fried spring rolls, comprising a step of adding alcohol to the spring roll skin dough before firing.
(8) The method for producing fried spring rolls according to (7), wherein the alcohol content is 0.3 to 17.0% by weight relative to the total amount of the spring roll skin before baking.
This application claims the priority of the Japan patent application 2015-108618 for which it applied on May 28, 2015, and includes the content described in the specification of this patent application.

The deep-fried spring rolls produced using the spring roll skin of the present invention have a crisp texture and a weak texture that are characteristic of deep-fried spring rolls immediately after oiling even when stored in a heated state. Maintained. Therefore, the spring roll skin of the present invention is suitable for manufacturing deep-fried spring rolls that are stored and sold in a warmer (hot showcase) for a certain period of time after oiling in a convenience store.

The results of the sensory evaluation (0 minutes after oil squeezing, 60 minutes of crispy feeling) of the fried spring rolls prepared in Examples 1 to 7 and Comparative Examples 1 to 5 are shown (Comparative Example 1: 0% alcohol alcohol, Comparative Example 2) : Spray after firing Alcohol 0.30%, Example 1: Addition before firing Alcohol 0.30%, Example 2: Addition before firing Alcohol 0.50%, Example 3: Addition before firing Alcohol 1.50%, Example 4: Addition before firing Alcohol 3.00 Example 5: Addition before firing Alcohol 8.28%, Example 6: Addition before firing Alcohol 11.00%, Example 7: Addition before firing Alcohol 16.68%, Comparative Example 3: Spraying after molding Alcohol 10.00%, Comparative Example 4: Soaked alcohol 10.00% after molding, Comparative Example 5: Soaked soaked water 10.00% after molding). The results of the sensory evaluation of fried spring rolls prepared in Examples 1 to 7 and Comparative Examples 1 to 5 (strength of peel after 0 minutes and 60 minutes) are shown (Comparative Example 1: 0% alcohol%, Comparative Example 2: Spray after firing Alcohol 0.30%, Example 1: Addition before firing Alcohol 0.30%, Example 2: Addition before firing Alcohol 0.50%, Example 3: Addition before firing Alcohol 1.50%, Example 4: Before firing Addition Alcohol 0 3.00%, Example 5 Addition before firing Alcohol 8.28%, Example 6: Addition before firing Alcohol 11.00%, Example 7: Addition before firing Alcohol 16.68%, Comparative Example 3: Spray after spraying Alcohol 10.00%, comparison Example 4: 10.00% soaked alcohol after soot molding, Comparative Example 5: 10.00% soaked soaked water after soot molding).

Hereinafter, the present invention will be described in detail.
The spring roll skin of the present invention is characterized in that the spring roll skin dough containing alcohol is baked, and the alcohol content relative to the total amount of spring roll skin before firing is 0.3 to 17.0% by weight, The amount is preferably 3.0 to 17.0% by weight, more preferably 8.0 to 17.0% by weight. If the alcohol content is less than 0.3% by weight, the desired effect due to the inclusion of the alcohol cannot be obtained, and if it exceeds 17.0% by weight, the flavor may be affected. In the present invention, “spring roll skin dough” refers to a spring roll skin before firing obtained by adding water to a powder raw material and other raw materials and kneading, and is distinguished from a spring roll skin after firing.

The alcohol is preferably ethanol, but it may not be ethanol itself but may be ethanol-containing material. Examples of the ethanol-containing material include saccharified and fermented products of alcoholic beverages, cereals (rice, wheat, corn, sugar cane, etc.) or potatoes (sweet potato, potato, etc.).

The raw material for the spring roll skin do not need to contain powder raw material and water, and materials other than the above-mentioned alcohol can be used for the normal spring roll skin dough. The powder raw material should just contain flour as a main raw material. Examples of cereal flours include wheat flour, rice flour, barley flour, buckwheat flour, corn flour, rye flour, hatomugi flour, fly flour, and wax flour, with wheat flour being preferred. The wheat flour is preferably wheat flour mainly composed of medium strength flour, or medium strength flour such as a mixture obtained by mixing at least one of strong flour, quasi-strong flour, and weak flour. These flours can be used alone or in admixture of two or more. The powder raw material may further contain starches and other materials. As starches, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, etc., and processed by subjecting them to pregelatinization, etherification, esterification, acetylation, crosslinking treatment, oxidation treatment, etc. Examples thereof include starch and a mixture thereof. As other materials, the desired effects of the present invention are not impaired, or the effects of the present invention and other effects (improvement of skin tone and gloss, improvement of dispersibility of powder raw materials in water, etc.) are given. If it is for doing, it will not be specifically limited. For example, salt, saccharides, amino acids or salts thereof (glutamic acid, sodium glutamate, glycine, etc.), fats and oils (vegetable oils such as soybean oil, rapeseed oil, olive oil, palm oil, and hardened oils thereof; animal fats such as pork fat and beef tallow Etc.), water-soluble dietary fiber (corn hulls, wheat bran, barley bran, rice bran; cellulose, hemicellulose, lignin, pectin, etc. in starch contained in corn, potato, wheat, barley, rice, etc.) , Eggs, milk, amino acids (alanine, glycine, lysine, etc.), thickening polysaccharides (xanthan gum, locust bean gum, gellan gum, guar gum, carrageenan, etc.), emulsifiers (organic acid monoglyceride, monoglyceride, Glycerin fatty acid ester such as polyglycerin ester, sucrose fatty acid ester, etc. And the like. The amount of flour, starch, and other materials in the flour raw material can be appropriately set according to the purpose.

The spring roll skin of the present invention can be produced by firing the spring roll skin containing the above alcohol. It is not necessary to mix all the ingredients of the spring roll dough in water at the same time, it can be divided and mixed, and finally the entire ingredients of the spring roll dough need only be uniformly dispersed and suspended in water . When flour is used as the flour, the amount of flour with respect to the spring roll dough is preferably 30% to 60% by weight. If it is less than 30% by weight, the viscosity is too low to uniformly apply onto the baking drum, and if it exceeds 60% by weight, the viscosity increases, and a uniform thin skin cannot be obtained.

Baking is usually performed using an iron plate-type baking machine or a drum-type baking machine used when baking spring roll skins, and the spring roll skin dough is supplied and heated, solidified, and then cut into a desired size. This can be done. Firing conditions can be appropriately selected from known conditions. For example, the firing temperature is usually in the range of 90 to 160 ° C., preferably 100 to 150 ° C. If it is less than 90 ° C., the spring roll dough may be insufficiently solidified, and if it exceeds 160 ° C., the skin becomes too hard and it is difficult to wind up the ingredients. On the other hand, the firing time is usually in the range of 10 to 120 seconds, preferably 15 to 45 seconds. If it is less than 10 seconds, solidification of the spring roll skin may be insufficient, and if it exceeds 120 seconds, the skin becomes too hard and it is difficult to wind up the ingredients.

The “spring roll skin” of the present invention is used for placing and winding up a desired medium material when oiling spring rolls, and the entire surface of the skin is dotted with pores. It is characterized by that.

In the present invention, the “fried spring roll” refers to a spring roll before placing the desired ingredients on the spring roll skin of the present invention, rolling it up by a known method, and oiling it. “Fried spring roll” refers to a spring roll after a desired medium is placed on the spring roll skin of the present invention, rolled up and molded by a known method, and then oiled. “Fried spring rolls” can be stored or distributed under refrigerated or frozen conditions. The refrigeration temperature is preferably in the chilled temperature range (-5 ° C to 5 ° C), and the freezing temperature is preferably in the range of -40 ° C to -18 ° C. The fried spring rolls that have been frozen or refrigerated can be oiled as is or after thawing.

The fried spring roll of the present invention can be manufactured by a normal procedure except that the spring roll of the present invention is used. The medium ingredients are not particularly limited as long as they are conventionally used for spring roll ingredients. For example, meat, seafood, vegetables, mushrooms, harsame, fats and oils, starch, and paste. , Seasonings, spices and the like. In addition, fruits such as apples, bananas, strawberries, kiwis, pineapples, blueberries, and confectionery such as chocolates, jams, nuts, custard cream, and potatoes can be used as the ingredients, such as galettes and crepes. It can also be a deep-fried spring roll with a confectionery feel. Or, ingredients with variations on the usual spring roll ingredients, such as vegetables with tomatoes and pizza-like ingredients with cheese, vegetables and meat with curry flavors, etc. Can also be used, and a new sense of fried spring rolls can also be used. The shape and size of the deep-fried spring roll, the time and temperature of oiling, etc. may be performed as usual.

The fried spring roll of the present invention may be eaten immediately after the oil is drunk, but can be eaten even if stored for a certain period of time in a warmer (hot showcase). Maintain a “feeling of texture” and “weak texture”. “Crispy” refers to a fragrant and crispy sensation, and “Hiki” refers to the degree of resistance felt when biting the skin. Therefore, in the present invention, “crispiness” is preferably as strong as possible, and “striking” is as weak as possible. A warmer (hot showcase) is normally set to 60 to 80 ° C. when storing deep-fried spring rolls.

Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples, but these contents do not limit the present invention.

(Examples 1 to 7, Comparative Examples 1 to 5)
1. Preparation of fried spring roll (1) Preparation of spring roll skin sample The ingredients of spring roll skin are mixed and stirred with a vertical mixer (Aikosha Seisakusho) at the blending amount shown in Table 1 (340 rpm for 4 minutes) Spring roll skin dough was prepared. In Examples 1 to 7, a fermented sugarcane alcohol was blended as a raw material for spring roll skin dough as an alcohol, and the alcohol was added before baking. In Comparative Example 1, no alcohol was added as a control. In Comparative Example 2, alcohol is not added to the raw material of spring roll skin, and based on the measurement result (0.3% by weight) of ethyl alcohol content of a commercially available spring roll skin, the alcohol formulation is generally used at the same concentration. According to various usage methods, the test area was added (sprayed) after firing. Comparative Examples 3 to 5 were used as test sections in which alcohol was sprayed or immersed after molding.

Using a drum molding machine (Daiei Giken firing drum HT-30 type), the spring roll skin of each test section was heated and fired at the firing temperature shown in Table 1 for 19 seconds to obtain a belt-shaped spring roll skin. It was. The obtained strip was cut with a cutter to prepare a spring roll skin sample having a size of 200 × 200 mm and a weight of 17 g.

(2) Preparation of medium ingredients After cooking the medium ingredients at 90 ° C. for 60 minutes at the blending amounts shown in Table 2 and cooling, 31 g of each was prepared as one spring roll.

(3) Molding Spring rolls prepared in (1) were rolled up with the ingredients prepared in (2), and adhered with the paste prepared in the formulation shown in Table 3, to prepare spring rolls for frying. Table 4 shows the blending ratio of the spring roll skin, medium ingredients, and glue.

(4) Freezing The molded spring rolls for fried were frozen at −35 ° C. and stored at −18 ° C.

(5) Oil butter Fried spring rolls were fried with salad oil at 170 ° C. for 225 seconds and allowed to cool on a net for 3 minutes to prepare fried spring rolls.

(6) Storage The oiled fried spring roll was placed in a 70 ° C. incubator and stored for 60 minutes.

2. Evaluation test of deep-fried spring roll (1) Sensory evaluation For deep-fried spring rolls just after oiling, or deep-fried spring rolls after storage for 60 minutes in a 70 ° C incubator Evaluation was performed. The evaluation was performed by 7 expert panelists from “weak” to “strong” in 7 levels from -3 to +3 with respect to Comparative Example 1 (control) without addition of alcohol. Panel average points are shown in FIGS. 1 and 2 as a result.

As shown in FIG. 1 and FIG. 2, the fried spring rolls (Examples 1 to 7) produced using spring rolls prepared by adding alcohol to the spring roll dough before baking have strong “crispiness” `` Hiki '' is weak, but fried spring rolls made using spring rolls added with alcohol after baking, fried spring rolls made using spring rolls sprayed with alcohol after molding, soaked in alcohol or water The fried spring rolls produced using the spring roll skin were both “crispiness” and “hiki”, which were the same results as when no alcohol was added (Comparative Examples 1 to 5). In particular, when added before firing and the alcohol content is 3% or more, even after storing in a 70 ° C. incubator for 60 minutes, the crispness remains sufficiently and the weakness of the grind is maintained (implementation) Examples 4-7). From these results, it is considered essential that the action of alcohol is generated during firing.

(2) Measurement of alcohol content of spring roll skin after baking The spring roll skin of the spring roll skin of Examples 1 to 4, 7 and Comparative Example 2 was commissioned to the Japan Food Analysis Center to determine the alcohol content. Measurements were made. The measurement was performed by gas chromatography by adding water to the collected sample and distilling it, and measuring the volume of the distillate. The measurement results are shown in Table 1. In Comparative Example 1, no alcohol was added, and in Comparative Examples 3 to 5, the alcohol content of the spring roll skin after firing was not measured because the alcohol was sprayed or immersed after molding. Further, since alcohol was not added in Comparative Example 1 and alcohol was sprayed after firing in Comparative Example 2, the alcohol content of the spring roll after molding was not calculated (indicated by “−” in the table).

INDUSTRIAL APPLICABILITY The present invention can be used in the field of manufacturing deep-fried spring rolls that are sold after being stored for a certain period of time in a warmer (hot showcase).
All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.

Claims (8)

1. Spring roll skin, characterized by firing spring roll skin containing alcohol.
2. 2. The spring roll skin according to claim 1, wherein the content of alcohol relative to the total amount of spring roll skin fabric before firing is 0.3 to 17.0% by weight.
3. A spring roll for frying, in which an intermediate material is placed on the spring roll skin according to claim 1 or 2 and wound up.
4. A spring roll for fried food that has been chilled or frozen after placing the medium ingredients on the spring roll skin according to claim 1 or 2 and rolling it up to form.
5. A deep-fried spring roll made from the spring roll for frying according to claim 3 or 4.
6. The fried spring roll according to claim 5 for storage in an incubator.
7. A method for producing fried spring rolls, comprising a step of adding alcohol to spring roll skin dough before baking.
8. The method for producing fried spring rolls according to claim 7, wherein the content of alcohol is 0.3 to 17.0% by weight relative to the total amount of the spring roll skin before baking.

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