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WO2016189771A1 - Rouleau de printemps frit et son procédé de préparation - Google Patents

Rouleau de printemps frit et son procédé de préparation Download PDF

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Publication number
WO2016189771A1
WO2016189771A1 PCT/JP2015/086527 JP2015086527W WO2016189771A1 WO 2016189771 A1 WO2016189771 A1 WO 2016189771A1 JP 2015086527 W JP2015086527 W JP 2015086527W WO 2016189771 A1 WO2016189771 A1 WO 2016189771A1
Authority
WO
WIPO (PCT)
Prior art keywords
spring roll
alcohol
spring
fried
skin
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/JP2015/086527
Other languages
English (en)
Japanese (ja)
Inventor
孝介 福壽
有希 清水
文 富本
禎子 久保田
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.)
Nichirei Foods Inc
Original Assignee
Nichirei Foods 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
Application filed by Nichirei Foods Inc filed Critical Nichirei Foods Inc
Priority to JP2016505345A priority Critical patent/JP5993532B1/ja
Publication of WO2016189771A1 publication Critical patent/WO2016189771A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • 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

Definitions

  • 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.
  • ethyl 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.
  • baking is not performed after shape
  • 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.
  • the present invention includes the following inventions.
  • Spring roll skin characterized by firing spring roll skin dough containing alcohol.
  • 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.
  • 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.
  • 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.
  • a deep-fried spring roll made with the deep-fried spring roll according to (3) or (4).
  • the fried spring roll according to (5) which is stored in a warmer.
  • a method for producing deep-fried spring rolls comprising a step of adding alcohol to the spring roll skin dough before firing.
  • 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 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.
  • “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.
  • 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.
  • 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.
  • 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.
  • starch examples thereof include starch and a mixture thereof.
  • 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.
  • 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.
  • 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 .
  • 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 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 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.
  • 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.
  • Seasonings, spices and the like are used for spring roll ingredients.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.

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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)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

La présente invention vise à fournir un rouleau de printemps frit, qui maintient une texture inhérente aux rouleaux de printemps frits frais même après un stockage dans un état chauffé après la friture, et son procédé de préparation. L'invention concerne : une galette enveloppante de rouleau de printemps caractérisée par le fait qu'elle est préparée par cuisson d'une pâte de galette enveloppante de rouleau de printemps contenant un alcool, la teneur en alcool étant de 0,3 à 17,0 % en poids par rapport au poids total de la pâte de galette enveloppante de rouleau de printemps avant la cuisson ; et un procédé de préparation d'un rouleau de printemps frit à l'aide de la galette enveloppante de rouleau de printemps.
PCT/JP2015/086527 2015-05-28 2015-12-28 Rouleau de printemps frit et son procédé de préparation Ceased WO2016189771A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2016505345A JP5993532B1 (ja) 2015-05-28 2015-12-28 揚げ春巻及びその製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015108618 2015-05-28
JP2015-108618 2015-05-28

Publications (1)

Publication Number Publication Date
WO2016189771A1 true WO2016189771A1 (fr) 2016-12-01

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PCT/JP2015/086527 Ceased WO2016189771A1 (fr) 2015-05-28 2015-12-28 Rouleau de printemps frit et son procédé de préparation

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019180290A (ja) * 2018-04-10 2019-10-24 康裕 三橋 春巻き及び春巻きの製造方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04237453A (ja) * 1991-01-21 1992-08-25 Nisshin Flour Milling Co Ltd 冷凍小麦粉焼成品の製造法
JPH07327610A (ja) * 1994-06-14 1995-12-19 Ajinomoto Co Inc スチ−ム、ベ−クまたはフライした食品
JP2003000171A (ja) * 2001-06-25 2003-01-07 Nippon Flour Mills Co Ltd 春巻きの皮、その製造方法、春巻き用冷凍食品及び春巻き
JP2005185210A (ja) * 2003-12-26 2005-07-14 J-Oil Mills Inc 春巻皮改質用油脂組成物及びそれを用いた食品の製造方法
WO2007072770A1 (fr) * 2005-12-21 2007-06-28 Fuji Oil Company, Limited Aliment frit presentant une migration de l’humidite regulee
JP2014226066A (ja) * 2013-05-21 2014-12-08 日清製粉株式会社 春巻皮の製造方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04237453A (ja) * 1991-01-21 1992-08-25 Nisshin Flour Milling Co Ltd 冷凍小麦粉焼成品の製造法
JPH07327610A (ja) * 1994-06-14 1995-12-19 Ajinomoto Co Inc スチ−ム、ベ−クまたはフライした食品
JP2003000171A (ja) * 2001-06-25 2003-01-07 Nippon Flour Mills Co Ltd 春巻きの皮、その製造方法、春巻き用冷凍食品及び春巻き
JP2005185210A (ja) * 2003-12-26 2005-07-14 J-Oil Mills Inc 春巻皮改質用油脂組成物及びそれを用いた食品の製造方法
WO2007072770A1 (fr) * 2005-12-21 2007-06-28 Fuji Oil Company, Limited Aliment frit presentant une migration de l’humidite regulee
JP2014226066A (ja) * 2013-05-21 2014-12-08 日清製粉株式会社 春巻皮の製造方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019180290A (ja) * 2018-04-10 2019-10-24 康裕 三橋 春巻き及び春巻きの製造方法

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