CN105939609B

CN105939609B - Method for making spring roll wrapper

Info

Publication number: CN105939609B
Application number: CN201580006047.1A
Authority: CN
Inventors: 宫田敦行; 长井孝雄; 大久保佳奈
Original assignee: Nisshin Seifun Group Inc
Current assignee: Nisshin Seifun Group Inc
Priority date: 2014-02-21
Filing date: 2015-01-22
Publication date: 2020-03-03
Anticipated expiration: 2035-01-22
Also published as: CN110278983A; WO2015125548A1; CN105939609A; CN110338202A

Abstract

The method for producing spring roll wrappers of the present invention comprises a step of preparing a dough using a flour material mainly composed of cereal flour, the flour material containing an egg protease decomposition product, and a step of baking the dough. In place of the above-mentioned decomposed product of egg protease, 0.5 to 30 mass% of indigestible dextrin or 1 to 50 mass% of indigestible starch may be used. Preferably, before baking the dough, the pH of the dough 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 a range of 6.0 to 7.5.

Description

Method for making spring roll wrapper

Technical Field

The invention relates to a method for manufacturing spring roll wrappers.

Background

Conventionally, there has been a problem that spring rolls have a rubbery tough texture without a crunchy texture when they are left to stand after frying or when they are reheated in a microwave oven after being refrigerated or frozen for storage. In order to solve the above-mentioned problems, the present inventors have previously proposed a method for producing spring roll wrappers, which comprises a step of adjusting the pH of the dough for spring roll wrappers in two stages (patent document 1). The method for producing the dough for spring roll wrappers is characterized in that the pH of the dough for spring roll wrappers, which is mainly made of cereal flour, 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 a range of 6.0 to 7.5 again and then the dough is baked. According to the method, the wrapper for a spring roll is obtained, which has good workability because it is not sticky or brittle when the dough is baked, suppresses the deterioration of the texture with time after frying and the deterioration of the texture when reheating by a microwave oven or the like, retains the crunchy texture equivalent to crunchy texture immediately after frying, has a good texture without toughness and a good taste without sourness and acrid taste.

Patent document 2 describes that by blending an acidic soluble soybean protein with a starchy raw material, the taste of starchy food such as spring roll wrappers can be improved, and the workability in the production process of starchy food, particularly in the process from mixing to molding can be improved.

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication No. 2009-44986

Patent document 2: international publication No. 2006/006579

Disclosure of Invention

The present invention (invention 1) is a method for producing a spring roll wrapper, which comprises a step of preparing a dough using a flour material mainly composed of cereal flour, the flour material containing an egg protease decomposition product, and a step of baking the dough.

The present invention (claim 2) is a method for producing spring roll wrappers, comprising a step of preparing a dough by using a flour material mainly containing cereal flours, and a step of baking the dough, wherein the flour material contains 0.5 to 30 mass% of indigestible dextrin.

The present invention (claim 3) is a method for producing spring roll wrappers, comprising a step of preparing a dough by using a flour material mainly containing cereal flours, and a step of baking the dough, wherein the flour material contains 1 to 50 mass% of indigestible starch.

Detailed Description

The present invention (1 to 3) relates to a method for producing spring roll wrappers, which are free from stickiness or embrittlement during dough baking and thus have good handling properties, and which are suppressed in the deterioration of texture after cooking over time and in the deterioration of texture after reheating in a microwave oven or the like.

In general, the wrapper of the spring roll is easily deteriorated in unique texture such as crunchy texture and crispy texture over time after the cooking (after frying) of the spring roll due to the fact that the wrapper of the spring roll is thinner than that of other wrappers (wrappers of foods other than spring rolls such as dumplings, shaomai, and steamed buns), but the method for producing the wrapper of the present invention (the 1 st to the 3 rd inventions) can effectively suppress the deterioration of the texture with time after the cooking and can impart the quality that the wrapper can withstand the freezing storage or the refrigerating storage to the spring roll wrapper in which the deterioration of the texture with time is usually likely to occur with time.

The spring roll using the spring roll wrapper produced by the production method of the present invention (1 to 3) can be stored in a frozen state or in a refrigerated state, and in this case, after the food material is wrapped with the spring roll wrapper, the spring roll wrapper may be stored in a frozen state or in a refrigerated state without cooking (e.g., frying), or may be stored in a frozen state or in a refrigerated state after cooking. The spring roll which is not cooked but frozen or refrigerated is frozen or refrigerated and then cooked for eating. The spring roll after cooking, which is frozen or refrigerated, may be re-cooked after freezing or refrigerating, or may be subjected to microwave heating treatment using a microwave oven or the like.

The following first describes the invention 1 according to the present invention.

In the invention 1, a dough is prepared using a flour material mainly composed of cereals. The "flour material" in the invention 1 is a material such as a cereal flour which is powdery at normal temperature and normal pressure in a dough material used for preparing a dough, and the cereal flour does not contain a subsidiary material such as a common salt.

As the flour (flour material), there can be used, without particular limitation, flour generally used as a main material of such wrappers (spring roll wrappers), for example, wheat flour such as soft flour, medium flour, and hard flour, and further, wheat flour such as buckwheat flour, rice flour, corn flour, barley flour, rye flour, coix seed flour, barnyard grass flour, and millet flour, starch such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch, and 1 of them may be used alone or in combination of two or more thereof.

In the invention 1, the egg protease decomposition product is used as a powder raw material. By using the egg protease decomposition product, stickiness and embrittlement of the dough during baking are improved and workability is improved, and deterioration in the texture of the fried spring roll skin over time and deterioration in the texture during reheating in a microwave oven or the like are effectively suppressed. In particular, by using the egg protease decomposition product, even when the fried spring roll skin is reheated in a microwave oven or the like, the spring roll skin has a crunchy texture equivalent to that immediately after frying, and is less in oil content and not greasy when eaten. The content of the egg protease decomposition product in the powder raw material is preferably 0.02 to 10% by mass, and more preferably 0.2 to 3% by mass. If the content of the egg protease decomposition product in the powder raw material is less than 0.02 mass%, the use of the egg protease decomposition product is not significant, and if the content of the egg protease decomposition product in the powder raw material exceeds 10 mass%, the texture may be degraded or the workability may be deteriorated.

The protein decomposition product is a powdery product obtained by hydrolyzing animal or plant protein, and is a food material mainly containing amino acid, and is mainly used for seasoning processed food. As a method for hydrolyzing a protein to obtain a protein degradation product, there are a method using various proteolytic enzymes, a method of hydrolysis with an acid or an alkali, and the like. The egg protease decomposition product used in the present invention is one of the above-mentioned protein decomposition products, and is obtained by hydrolyzing egg protein, which is an animal protein, as a raw material with a protease such as protease. The egg protein may be in any form of liquid or powder, and the ratio of the egg yolk protein to the egg white protein may be set arbitrarily. The conditions for hydrolyzing egg protein may be appropriately adjusted depending on the kinds of egg protein and protease. The present inventors found that, among several kinds of protein decomposition products, particularly, an egg protease decomposition product, the effect of preventing the deterioration of the texture of spring roll wrappers with time after cooking and the effect of preventing the deterioration of the texture of spring roll wrappers with reheating in a microwave oven, and finally used the egg protease decomposition product as an essential component of the spring roll wrappers. In particular, when the pH of the dough described later is adjusted, a higher effect of preventing deterioration of texture can be exhibited by a synergistic effect between the effect of the pH adjustment and the effect of the egg protease decomposition product. The egg protease decomposition product may be a commercially available product, and may be, for example, a product name "Cook Fine F" manufactured by Sunday chemical Co.

In the invention 1, as the dough material, other materials may be used as needed in addition to the cereal flour. The other raw materials are not particularly limited as long as they are generally used as raw materials for such wrappers (spring roll wrappers) and do not impair the effects of the present invention, and examples thereof include egg white, egg yolk, milk, wheat protein, pigments, mucopolysaccharides (locust bean gum, gellan gum, guar gum, xanthan gum, carrageenan, alginic acid, etc.), amino acids (alanine, glycine, lysine, etc.), fats and oils, salt, emulsifiers, sugars, sugar alcohols, soybean materials (soybean protein, soybean polysaccharides, etc.), baking soda, dextrin, indigestible dextrin, and the like, and 1 of them may be used alone or two or more thereof may be used in combination.

The method for producing spring roll wrappers according to claim 1 comprises a step of preparing a dough using a flour material mainly composed of cereal flour, and a step of baking the dough. In the dough preparation step, the above-mentioned various raw materials and water are kneaded to prepare a fluid dough. The adjustment of the viscosity of the fluid dough can be carried out by appropriately changing the amount of water to be added. Further, the dough baking process may be performed in a conventional manner, for example, by dropping a fluidized dough in a film form onto a rotating heating drum and baking the dough.

In the invention 1, it is preferable that the pH of the dough be adjusted in two stages as described later before baking of the dough in a fluidized state. By adjusting the pH of the dough, the taste of the spring roll wrapper is further improved.

In the pH adjustment in stage 1, the pH of the fluid dough is adjusted to a range of 3.0 to 5.5, preferably 3.0 to 4.5, or to a range of 8.0 to 10.5, preferably 9.0 to 10.5. The chemical changes of starch and protein in the dough occur by the pH adjustment in the stage 1, and it is presumed that the chemical changes are related to suppression of the deterioration of the taste of the fried spring roll sheet with time and the deterioration of the taste when it is reheated in a microwave oven or the like. If the pH of the dough after the pH adjustment in the 1 st stage is less than 3.0, the dough may have poor handling properties during baking and may remain sour even if the pH is readjusted in the pH adjustment in the 2 nd stage thereafter. If the pH of the dough after the pH adjustment in stage 1 exceeds 5.5 and is less than 8.0, the texture of the fried spring roll may be greatly reduced with time, and the texture of the dough may be greatly reduced when the dough is reheated in a microwave oven or the like. Further, if the pH of the dough after the pH adjustment in the 1 st stage exceeds 10.5, the handling property of the dough during baking may be poor and an astringent and pungent taste derived from the alkaline agent may remain even if the pH is readjusted in the pH adjustment in the 2 nd stage thereafter.

In the pH adjustment in stage 1, an acidic agent that can be used for food may be used when the pH of the dough is adjusted to the acidic side (in the range of 3.0 to 5.5), and an alkaline agent that can be used for food may be used when the pH is adjusted to the alkaline side (in the range of 8.0 to 10.5). Examples of the acidic 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, and 1 of them may be used alone or two or more of them may be used in combination. Examples of the alkaline agent include alkaline water, carbonate, bicarbonate, phosphate, condensed phosphate, calcined calcium, and basic amino acid, and 1 of them may be used alone or two or more of them may be used in combination.

The pH adjustment (addition of the acidic agent or the alkaline agent) in the 1 st stage may be performed when mixing the various raw materials of the dough, or may be performed during mixing and kneading of the various raw materials and water, or may be performed after mixing and kneading the various raw materials and water to prepare a fluid dough. The amount of the acidic agent or the alkaline agent to be added may be appropriately adjusted so that the pH of the dough after the addition of the acidic agent or the alkaline agent is within the above-mentioned specific range.

In the subsequent pH adjustment of the 2 nd stage, the pH of the dough adjusted to the acidic side or the alkaline side in the 1 st stage is further adjusted to a range of 6.0 to 7.5, preferably 6.0 to 7.0. If the pH of the dough after readjustment is less than 6.0, the dough may have poor handling properties during baking and may remain sour. Further, if the pH of the dough after readjustment exceeds 7.5, the handling property of the dough during baking may be poor and an astringent and pungent taste derived from the alkaline agent may remain.

In the pH adjustment in the 2 nd stage, when the pH of the dough before the readjustment is on the acidic side, the pH can be readjusted using the above-mentioned alkaline agent, and when the pH of the dough before the readjustment is on the alkaline side, the pH can be readjusted using the above-mentioned acidic agent.

The pH adjustment (addition of the acidic agent or the alkaline agent) in the 2 nd stage may be performed immediately after the pH adjustment in the 1 st stage (that is, the acidic agent or the alkaline agent for pH adjustment in the 2 nd stage may be added immediately after the addition of the acidic agent or the alkaline agent for pH adjustment in the 1 st stage), or may be performed after leaving for several hours to one night after the pH adjustment in the 1 st stage, or may be performed immediately before baking the dough.

Next, the invention 2 of the present invention will be explained. The 2 nd invention is mainly explained about the differences from the 1 st invention. The description of the invention 1 can be applied to the parts of the invention 2 not specifically described.

In the invention 2, a dough is prepared using a flour material mainly composed of cereals. The content of the cereal flour (the total content of a plurality of cereal flours when used) is preferably 80 to 100% by mass, and more preferably 90 to 100% by mass, in the flour material. The flour material in the invention 2 is the same as the flour material in the invention 1, and as the flours (flour materials) in the invention 2, the same flours as the flours (flour materials) in the invention 1 can be used.

In the invention of claim 2, indigestible dextrin is used as a powder raw material. By using indigestible dextrin, stickiness and embrittlement in dough baking are improved and handling is improved, and deterioration in the texture of fried spring roll wrappers over time and deterioration in the texture when reheated in a microwave oven or the like are effectively suppressed. In particular, by using indigestible dextrin, it is possible to obtain a spring roll skin which has a crunchy texture equivalent to that immediately after frying and which contains little oil and is not greasy when eaten, even when the fried spring roll skin is reheated in a microwave oven or the like. The indigestible dextrin is contained in an amount of 0.5 to 30% by mass, preferably 5 to 20% by mass, and more preferably 10 to 15% by mass of the flour raw material. If the content of indigestible dextrin in the flour raw material is less than 0.5% by mass, the use of indigestible dextrin is not sufficient, and if the content of indigestible dextrin in the flour raw material exceeds 30% by mass, the texture may be reduced or the workability may be deteriorated.

The indigestible dextrin used in the invention 2 is a dextrin which is resistant to the digestion action of digestive enzymes and is not digested and absorbed in the small intestine of healthy persons, and is obtained by fractionating indigestible dietary fiber components obtained by hydrolyzing a roasted dextrin obtained by heat-treating starch with an acid property with an enzyme such as α -amylase or glucoamylase.

In the invention of claim 2, it is preferable to use soybean polysaccharides as the flour raw material in addition to indigestible dextrin. The soybean polysaccharides are water-soluble polysaccharides derived from soybeans, and include soybean polysaccharides called soybean dietary fibers, water-soluble soybean hemicelluloses, and the like. By using soybean polysaccharides, the hardness of the fried spring roll wrapper becomes more moderate, the tooth feel becomes better, and the greasiness can be further reduced. The soybean polysaccharides content in the flour material is preferably 0.1 to 15 mass%, more preferably 1 to 10 mass%. If the soybean polysaccharides in the flour material are too small, the meaning of using them is insufficient, and if the soybean polysaccharides in the flour material are too large, the workability (the formability of spring roll wrappers) may be deteriorated.

In the invention of claim 2, it is preferable to use indigestible starch as the flour material in addition to indigestible dextrin. By using indigestible starch, the tooth feel of the fried spring roll skin becomes better and the greasiness can be further reduced. The content of the indigestible starch in the flour material is preferably 1 to 50% by mass, and more preferably 5 to 30% by mass. If the indigestible starch in the flour material is too small, the meaning of using it is insufficient, and if the indigestible starch in the flour material is too large, the texture may be deteriorated or the handling may be deteriorated. Indigestible starch and soybean polysaccharides may also be used in combination.

The indigestible starch (resistant starch) used in the invention 2 is a generic name of starch and partially decomposed product which are resistant to digestion by digestive enzymes and are not digested and absorbed in the small intestine of a healthy person, and the indigestible starch is produced or prepared by subjecting various starches to physical and/or chemical processing, and the type and production method thereof are not particularly limited in the invention 2, and for example, indigestible starch can be obtained by subjecting a usual starch to limited hydrolysis by amylolytic enzymes and then adding a debranching enzyme to the starch to react, specifically, an intermediate product obtained by partially hydrolyzing starch of potato, tapioca, corn or the like with amylolytic enzymes such as α -amylase is dissolved in warm water, debranching with an enzyme such as isoamylase, and aging the enzyme is inactivated or aged after inactivating the enzyme, and spray-drying the enzyme, and thus, as indigestible starch, starch isolated and purified from corn or rice or the like having a high amylose content is preferable, and examples thereof include starch produced by myloho-technologies (amrush-450), sanko-k industries, ltd.

In the invention 2, as the dough material, other materials than the cereal flour may be used as necessary. As the other raw materials in the invention 2, the same raw materials as those in the invention 1 can be used.

The method for producing spring roll wrappers according to claim 2 comprises a step of preparing a dough using a flour material mainly composed of cereal flour, and a step of baking the dough. The dough preparation step and the dough baking step in the invention 2 are the same as those in the invention 1, respectively.

In the invention 2, it is preferable to adjust the pH of the dough in two stages before baking of the dough in a fluidized state. The pH adjustment of the dough of the invention 2 is the same as that of the dough of the invention 1.

Next, the 3 rd invention of the present invention will be explained. The 3 rd invention is mainly explained about the differences from the 1 st invention. The description of the invention 1 can be applied to the portions of the invention 3 not specifically described.

In the invention 3, a dough is prepared using a flour material mainly composed of cereals. The content of the cereal flour (the total content of a plurality of cereal flours when used) is preferably 80 to 100% by mass, and more preferably 90 to 100% by mass, in the flour material. The flour material in the invention 3 is the same as the flour material in the invention 1, and as the cereal flour (flour material) in the invention 3, cereal flours the same as the cereal flours (flour materials) in the invention 1 can be used.

In the invention 3, indigestible starch is used as a flour raw material. By using indigestible starch, stickiness and embrittlement of the dough during baking are improved and workability is improved, and deterioration in the texture of the fried spring roll skin over time and deterioration in the texture during reheating in a microwave oven or the like are effectively suppressed. The content of the indigestible starch in the flour raw material is 1 to 50% by mass, preferably 5 to 30% by mass, and more preferably 10 to 20% by mass. If the content of indigestible starch in the flour material is less than 1% by mass, the use of indigestible starch is not sufficient, and if the content of indigestible starch in the flour material exceeds 50% by mass, the texture may be reduced or the workability may be deteriorated.

The indigestible starch (resistant starch) used in the invention 3 is a generic name of starch and partially decomposed product which are resistant to digestion by digestive enzymes and are not digested and absorbed in the small intestine of a healthy person, and the indigestible starch is produced or prepared by subjecting various starches to physical and/or chemical processing, and the kind and production method thereof are not particularly limited in the invention 3, and for example, indigestible starch can be obtained by subjecting a usual starch to limited hydrolysis by amylolytic enzymes and then adding a debranching enzyme to the starch to react, specifically, an intermediate product obtained by partially hydrolyzing starch of potato, tapioca, corn or the like with amylolytic enzymes such as α -amylase is dissolved in warm water, debranched by an enzyme such as isoamylase, and aged, and then the enzyme is inactivated or aged after the enzyme is inactivated and spray-dried, and as the indigestible starch, starch isolated and purified from corn or the like having a high amylose content, such as myloho starch, there are preferred, for example, myloho (amsel-450), starch manufactured by mithrig-shiseiki industries, ltd.

In the invention 3, as the dough material, other materials than the cereal flour may be used as necessary. As the other raw materials in the invention 3, the same raw materials as those in the invention 1 can be used.

The method for producing spring roll wrappers of the invention 3 comprises a step of preparing a dough using a flour material mainly composed of cereal flour, and a step of baking the dough. The dough preparation step and the dough baking step in the invention 3 are respectively the same as those in the invention 1.

In the invention 3, it is preferable to adjust the pH of the dough in two stages before baking of the dough in a fluidized state. The pH adjustment of the dough of the invention 3 is the same as that of the dough of the invention 1.

Examples

Examples are given for the purpose of specifically describing the present invention (inventions 1 to 3), but the present invention is not limited to the following examples.

[ invention 1: examples 1A to 3A and comparative examples 1A to 2A ]

A dough for spring roll wrappers was prepared in a fluidized state by using an egg protease decomposition product as appropriate based on the following (basic formulation). Cook Fine F (manufactured by Sun chemical Co., Ltd.) was used as the cleavage product of the egg protease. Further, water was added to the amount of water specified in the following (basic recipe) to adjust the viscosity of the dough in a fluidized state so that the viscosity was approximately the same in all the examples. And baking the prepared fluid dough on the surface of the rotary drum type baking machine by using the rotary drum type baking machine to manufacture the strip-shaped spring roll wrapper with the thickness of 0.5-0.55 mm.

(basic formulation)

100 parts by mass of wheat flour (product of Nisshinbo flour Co., Ltd., trade name "Toku Number One")

1 part by mass of salt

120 parts by mass of water

[ invention 1: examples 4A to 6A and comparative examples 3A to 4A ]

Before baking of the dough in a fluid state, the pH of the dough was adjusted from pH6.7 before adjustment to pH4.1 using acetic acid (pH adjustment at stage 1), and then, adjusted again to pH6.5 using sodium carbonate (pH adjustment at stage 2). In addition to the above, a strip-shaped spring roll wrapper with a thickness of 0.5 to 0.55mm was produced in the same manner as in example 1A.

< invention 1: evaluation of handling during dough baking >

In each of examples and comparative examples, the handling properties of the dough in a fluidized state at the time of baking were evaluated based on the following evaluation criteria. The evaluation results are shown in tables 1 and 2 below.

And 5, dividing: it was completely free from embrittlement and stickiness, and was very good.

And 4, dividing: the resulting coating had less embrittlement and stickiness, and was satisfactory.

And 3, dividing: somewhat brittle or tacky.

And 2, dividing: slightly brittle or tacky, and slightly inferior.

1 minute: the resulting coating film was too brittle or sticky to be satisfactory.

< invention 1: evaluation of the taste of spring roll wrappers >

The strip-shaped spring roll wrappers obtained in the examples and comparative examples were cut into 190mm × 190mm, and then the previously cooked materials were placed on the cut wrappers and rolled up, thereby producing 20 spring rolls for frying. Completely freezing 10 of the fried spring rolls at-40 deg.C, frying the rest 10 of the spring rolls in salad oil at 170-180 deg.C, and completely freezing at-40 deg.C. After the above materials are frozen and stored at-20 ℃ for 14 days, the non-fried and frozen spring rolls are fried in salad oil at 170-180 ℃, and after being placed at normal temperature (25 ℃) for 4 hours, the fried and frozen spring rolls are subjected to taste sensory test after being heated in a household 500W microwave oven for 30 seconds each. The sensory test of the texture was conducted by asking 10 panelists to evaluate crunchiness, toughness and greasiness of the spring roll at the time of eating, based on the following evaluation criteria. The evaluation results (average scores of 10 panelists) are shown in tables 1 and 2 below.

(evaluation criteria for crunchy feeling)

And 5, dividing: has crunchy feeling equivalent to that immediately after frying, and is very good.

And 4, dividing: has good crunchy feeling.

And 3, dividing: somewhat crunchy.

And 2, dividing: slightly crunchy, slightly poor.

1 minute: has no crunchy and crunchy feeling and is not good.

(evaluation criteria of toughness)

And 5, dividing: it was very good with no toughness as immediately after frying.

And 4, dividing: low toughness and high quality.

And 3, dividing: somewhat tough.

And 2, dividing: slightly stronger and slightly less rigid.

1 minute: strong toughness and poor quality.

(evaluation criteria for greasy feeling)

And 5, dividing: almost no oil content, very good.

And 4, dividing: it is not very oily, and is good.

And 3, dividing: oil was slightly present.

And 2, dividing: oil was present, slightly inferior.

1 minute: there was considerable oil content, poor.

[ invention 2: examples 1B to 7B and comparative examples 1B to 2B ]

Based on the above (basic formulation), a fluid dough for spring roll wrappers was prepared by using indigestible dextrin, soybean polysaccharides and indigestible starch as appropriate. Fibersol 2 (manufactured by Songo chemical Co., Ltd.) was used as the indigestible dextrin, Soya fiber SDN (manufactured by Seiko OIL Co., Ltd.) was used as the soybean polysaccharide, and AMYLOFEIBER SH (manufactured by J-OIL MILLS, manufactured by Kyowa Co., Ltd.) was used as the indigestible starch. The water content specified in the above (basic recipe) was further adjusted by adding water so that the viscosity of the dough in a fluid state was approximately the same in all the examples. The prepared fluid dough is baked on the surface of the rotary drum by using a rotary drum type baking machine to prepare a strip-shaped spring roll wrapper with the thickness of 0.5-0.55 mm.

[ invention 2: examples 8B to 14B and comparative examples 3B to 4B ]

Before baking of the dough in a fluid state, the pH of the dough was adjusted from pH6.7 before adjustment to pH4.1 using acetic acid (pH adjustment at stage 1), and then, adjusted again to pH6.5 using sodium carbonate (pH adjustment at stage 2). In addition to the above, a strip-shaped spring roll wrapper having a thickness of 0.5 to 0.55mm was produced in the same manner as in example 1B.

< invention 2: evaluation of handling during dough baking >

In each of examples and comparative examples, the handling properties of the fluid dough at the time of baking were evaluated based on the above evaluation criteria. The evaluation results are shown in tables 3 and 4 below.

< invention 2: evaluation of the taste of spring roll wrappers >

The strip-shaped spring roll wrappers obtained in the examples and comparative examples were cut into 190mm × 190mm, and then the previously cooked materials were placed on the cut wrappers and rolled up, thereby producing 20 spring rolls for frying. Completely freezing 10 of the fried spring rolls at-40 deg.C, frying the rest 10 of the spring rolls in salad oil at 170-180 deg.C, and completely freezing at-40 deg.C. After the above materials are frozen and stored at-20 ℃ for 14 days, the non-fried and frozen spring rolls are fried in salad oil at 170-180 ℃, placed at normal temperature (25 ℃) for 4 hours and subjected to a taste sensory test, and the fried and frozen spring rolls are heated in a household 500W microwave oven for 30 seconds each time and subjected to the taste sensory test. The sensory test of the texture was conducted by asking 10 panelists to evaluate crunchiness, toughness and greasiness of the spring roll based on the above evaluation criteria. The evaluation results (average scores of 10 panelists) are shown in the following table 3 and table 4.

[ invention 3: examples 1C to 5C and comparative examples 1C to 3C ]

A dough for spring roll wrappers was prepared in a fluid form by using an indigestible starch as appropriate based on the above (basic formulation). Amylofibber SH (manufactured by J-OIL Mills Co., Ltd.) was used as the indigestible starch. Further water was added to the amount of water specified in the above (basic recipe) to adjust the viscosity of the dough in a fluid state so that the viscosity was approximately the same in all the examples. And baking the prepared flowing dough on the surface of the rotating drum of a rotating drum type baking machine to prepare the strip-shaped spring roll wrapper with the thickness of 0.5-0.55 mm.

[ invention 3: examples 6C to 10C and comparative examples 4C to 6C ]

Before baking of the dough in a fluid state, the pH of the dough was adjusted from pH6.7 before adjustment to pH4.1 using acetic acid (pH adjustment at stage 1), and then, adjusted again to pH6.5 using sodium carbonate (pH adjustment at stage 2). In addition to the above, a strip-shaped spring roll wrapper having a thickness of 0.5 to 0.55mm was produced in the same manner as in example 1C.

< invention 3: evaluation of handling during dough baking >

In each of examples and comparative examples, the handling properties of the fluid dough at the time of baking were evaluated based on the above evaluation criteria. The evaluation results are shown in tables 5 and 6 below.

< invention 3: evaluation of the taste of spring roll wrappers >

The strip-shaped spring roll wrappers obtained in the examples and comparative examples were cut into 190mm × 190mm, and then the previously cooked materials were placed on the cut wrappers and rolled up, thereby producing 20 spring rolls for frying. Completely freezing 10 of the fried spring rolls at-40 deg.C, frying the rest 10 of the spring rolls in salad oil at 175-180 deg.C, and completely freezing at-40 deg.C. After the above materials are frozen and stored at-20 ℃ for 14 days, the non-fried and frozen spring rolls are fried in salad oil at 175-180 ℃, and after standing at normal temperature (25 ℃) for 4 hours, the fried and frozen spring rolls are subjected to taste sensory test, and the fried and frozen spring rolls are heated in a household 500W microwave oven for 30 seconds each time and subjected to taste sensory test. The sensory taste test was conducted by requesting 10 panelists to evaluate crunchiness and toughness of the spring roll based on the above evaluation criteria. The evaluation results (average of 10 panelists) are shown in tables 5 and 6 below.

Industrial applicability

According to the method for producing spring roll wrappers of the present invention (1 to 3), the spring roll wrappers can be obtained which are excellent in handling property because they are not sticky or brittle at the time of baking dough, and which are suppressed in deterioration of texture with time after cooking and deterioration of texture at the time of reheating in a microwave oven or the like. The spring roll wrapper produced by the production method of the present invention (1 to 3) and the spring roll using the same have a quality that can withstand freezing storage or cold storage, and the deterioration of the texture over time after cooking and the deterioration of the texture after reheating in a microwave oven or the like are suppressed, and a good texture equivalent to that immediately after cooking can be maintained even when left for a long time after cooking.

Claims

1. A method for producing spring roll wrappers, comprising a step of preparing a dough using a flour material mainly composed of cereal flour, and a step of baking the dough, wherein the flour material contains 0.02 to 10 mass% of an egg protease decomposition product obtained by hydrolyzing an egg protein including egg yolk protein and egg white protein as a raw material with a protease.

2. The method for producing spring roll wrappers according to claim 1, wherein the pH of the dough is adjusted to a range of 3.0 to 5.5 or 8.0 to 10.5 before baking the dough, and then adjusted to a range of 6.0 to 7.5 again.

3. A spring roll wrapper produced by the method for producing a spring roll wrapper according to claim 1 or 2.

4. A spring roll obtained by using the spring roll wrapper according to claim 3.