JP2000333631A - Production of case of harumaki - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a case of Harumaki (egg dough wrapped around minced vegetables, meat and other ingredients in a small roll and fried deep fat) capable of maintaining a crispy texture for a long period after frying in an oil by using a wheat flour having a specific value or below of maltose value as a grain flour raw material. SOLUTION: A wheat flour having <=170 mg/10 g, preferably <=80 mg/10 g maltose value is used as a grain flour raw material to produce a case of Harumaki. The amount of the formulated wheat flour in the total grain flour raw material is preferably >=70 wt.% and the crude protein content in the wheat flour is preferably <=8 wt.%. Rice flour in an amount of 1-25 wt.% based on the total grain flour raw material or a pregelatinized starch in an amount of 1-7 wt.%, preferably 1-5 wt.% based on the total grain flour raw material is formulated and the rice flour is preferably further used together with the pregelatinized starch. The thickness of the case is preferably 0.1-1 mm, especially preferably 0.2-0.8 mm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a spring roll skin for obtaining a spring roll having an excellent texture.

[0002]

2. Description of the Related Art Spring roll skin is different from ordinary noodles such as soba, udon, ramen and the like in that it is rolled and fried in oil and eaten.
For this reason, the spring roll skin after the frying has a unique crispy texture, unlike soba or udon.
However, such a crispy texture is rapidly lost over time. In particular, spring rolls sold at a delicatessen counter or the like often pass for several hours or more before the consumers eat after frying, and in such a case, the crispy texture is almost lost. Even if the manufacturing conditions such as the type of oil used, the frying temperature, and the frying time are changed, the crispy texture cannot be maintained for a long time. Means are
Little was known so far.

[0003] Accordingly, an object of the present invention is to provide a method for producing spring roll skin which can maintain a crispy texture after frying for a long time.

[0004]

Means for Solving the Problems The present inventors have made intensive studies to achieve the above object, and as a result, focused on damaged starch in wheat flour. And if you use flour with less damaged starch,
Quite surprisingly, they found that a spring roll skin that can maintain a crispy texture for a long time after frying can be obtained,
The present invention has been completed.

[0005] That is, the present invention has achieved the above object by providing a method for producing spring roll skin, wherein a wheat flour having a maltose value of 170 mg / 10 g or less is used as a raw material for flour.

[0006]

DETAILED DESCRIPTION OF THE INVENTION In wheat flour, starch granules are damaged during the milling process (damaged starch). The present invention uses wheat flour having a low content of such damaged starch, and it is not known at all that a spring roll skin that can maintain a crisp texture after frying for a long time can be obtained. Was.

[0007] Raw starch of wheat flour is hardly degraded by amylase present in wheat, but damaged starch is degraded. In the present invention, the maltose value is
It is an index showing how much starch in wheat flour is degraded by amylase in flour. The higher the maltose value, the higher the ratio of damaged starch in the flour, and the lower the maltose value, the lower the ratio of damaged starch. In the present invention, the maltose value is determined by AACC (American Association of Cereal Che
mists) (22-15).

The wheat flour used in the present invention must have a maltose value of 170 mg / 10 g or less, preferably 120 mg / 10 g or less, particularly preferably 80 mg / 10 g or less. 170mg / 1
If it is 0 g or less, it can be used to obtain a spring roll skin that can maintain a crispy texture after frying for a long time.

[0010] Wheat flour having a maltose value of 170 mg / 10 g or less is preferably blended in an amount of 70% by weight or more, more preferably 75% by weight or more, and particularly preferably 80% by weight or more of the whole flour raw material. 70
When the content is at least% by weight, a spring roll skin that can maintain the crisp texture after frying for a longer period of time can be obtained using this.

The wheat flour used in the present invention has a maltose value of 170 mg / 10 g or less, a strong flour, a semi-strong flour,
Any of medium flour and light flour may be used. Generally, strong flour and semi-strong flour are used for the production of spring roll skin. In the present invention, the effect of the present invention can be exerted even with wheat flour having a crude protein content of 8% by weight or less, for example, medium flour, soft flour and the like. .

In the present invention, as a raw material other than the above-mentioned flour used in the production of spring roll skin, rice flour, rye flour,
Flours such as barley flour, brown flour, barley flour, barley flour, corn flour; starches such as potato, corn, waxy corn, tapioca, wheat, etc .; starches such as pregelatinized starch, chemically modified starch; active gluten, hydrolysis Wheat-derived proteins such as gluten, wheat gliadin and wheat glutenin; proteins other than wheat such as egg white and milk protein; salt; yam;
Calciums such as milk calcium; gums such as guar gum; emulsifiers such as sucrose fatty acid esters and glycerin fatty acid esters; alcohols such as ethanol; oils and fats. In the present invention, one or more of these can be used. Among them, rice flour and / or α
It is particularly preferred to use modified starch.

The rice flour may be non-glutinous rice flour, rice cake flour, or a mixture thereof. The content of rice flour in the whole flour raw material is preferably 1 to 25% by weight, more preferably 3 to 20% by weight, and particularly preferably 5 to 15% by weight. When rice flour is blended in the whole flour raw material in an amount of 1 to 25% by weight, it is possible to obtain a spring roll skin that can maintain a crispy texture after frying for a long time. It becomes even more noticeable.

The origin of the pregelatinized starch is not particularly limited, and two or more pregelatinized starches may be used. In addition, there is no particular limitation on the gelatinization method, drying method, and pulverization method as long as it is pregelatinized. The amount of the pregelatinized starch relative to the whole flour raw material is 1 to 7
% By weight, particularly preferably 1 to 5% by weight. When 1 to 7% by weight of the pregelatinized starch is added to the whole flour raw material, it is possible to obtain a spring roll skin that can maintain a crispy texture after frying for a longer time. The effect becomes more remarkable. Furthermore, when rice flour and pregelatinized starch are used in combination, the effect becomes even more remarkable.

The production method of the present invention comprises the steps of first dissolving or dispersing raw materials other than the above-mentioned maltose-specific wheat flour, rice flour and pregelatinized starch in water, and then adding the wheat flour and, if necessary,
The modified starch is mixed and mixed, preferably at a low speed at first and then at a high speed afterwards, to obtain a flour batter. Then, if necessary, the flour batter is refrigerated or the like to make it stable and uniform, then thinly applied to the surface of a drum or the like, and baked to obtain a spring roll skin. The thickness of the skin is not particularly limited, but is preferably 0.1 to 1 mm, particularly preferably 0.2 to 0.8 mm.

Using the spring roll skin obtained by the production method of the present invention, a spring roll can be produced in a conventional manner. That is, the ingredients prepared using vegetables, meat, seasonings, etc. are wrapped in the above-mentioned spring roll skin, preferably 150 to 190.
Spring rolls can be obtained by frying, preferably for 5 to 10 minutes, in oil heated to ° C.

The spring roll produced using the skin of the spring roll produced by the method of the present invention can maintain a crisp texture even after storage for a long time, regardless of the conditions of room temperature and refrigeration. . In addition, the crunchy texture can be maintained even if the spring roll wrapped in the above-mentioned spring roll skin or ingredient is frozen and then fried, and then further stored at room temperature or refrigerated for a long time.

[0017]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Examples 1 to 11 and Comparative Examples 1 to 3 Production of spring roll skin using flour having a specific maltose value and crude protein content 0.5 part by weight of salt and 1 part by weight of an emulsifier ("Super Frenzy M ”, the same applies hereinafter) in 115 parts by weight of water, and the resulting mixture was added with a maltose value of 168 mg / 1.
0 g and 100 parts by weight of flour having a crude protein content of 10.3% by weight were added. This was mixed at a low speed for 1 minute using a vertical mixer having a beater-type stirring blade (manufactured by Can Tho Mixer: 10 quart type, the same applies hereinafter), and then scraped of flour sticking to the inner wall of the mixer and the stirring blade. The mixture was dropped and mixed at a medium speed for 1 minute to obtain a flour batter. The batter is put in a plastic bag and stabilized overnight in a refrigerator. Then, the batter is put into a hopper of a spring roll skin manufacturing apparatus (manufactured by Daiei Giken Co., Ltd .; the same applies hereinafter), and the batter is heated to about 125 ° C. A batter was thinly applied from a dedicated nozzle and baked to produce a spring roll skin (Example 1). Examples 2 to 11 and Comparative Examples 1 to
For No. 3, a spring roll skin was produced in the same manner as in Example 1 except that the wheat flour having the maltose value and crude protein content shown in Table 1 was used. Table 1 shows the maltose value and crude protein content of each flour. As the crude protein content, a value obtained by multiplying the amount of nitrogen obtained by the Kjeldahl method by 5.7 times was used (the same applies hereinafter). The thickness of the skin of each obtained spring roll is 0.4 to 0.5 mm, and the size is 20 cm × 20 c.
m, weight was about 14 g.

[0019]

[Table 1]

Test Example 1 Sensory evaluation of spring rolls manufactured using the above-mentioned spring rolls Using each of the spring roll skins obtained above, wrapping about 35 g of spring rolls prepared with vegetables, meat and seasonings, 185 ° C
Fried in soy white squeezed oil for 5 minutes to produce spring rolls. This was left at room temperature for 2 hours (hereinafter referred to as "room temperature storage product"), and then a panel of 10 skilled panelists performed a sensory evaluation of the skin of the spring roll according to the following evaluation criteria. Separately, wrap the spring rolls wrapped with the above-mentioned ingredients in
Quick freeze in a freezer at -20 ° C, then place in a plastic bag to prevent drying,
Stored frozen for days. Next, this was fried in soybean white squeezed oil heated to 185 ° C. for 5 minutes, left at room temperature for 2 hours (hereinafter referred to as “frozen preserved product”), and subjected to sensory evaluation in the same manner as described above. Table 1 shows the average score of each panelist.

(Evaluation Criteria) 5: The crispy texture like freshly fried spring rolls remains sufficiently, and there is almost no difference compared to immediately after frying.
Very good texture. 4: Although slightly inferior as compared to immediately after the frying, the crispy texture remains, and the texture is good. 3: It has a slightly soft but normal texture. 2: Inferior texture, oily and soft, with little crispness. 1: Very greasy and very soft, with no crispness and a very poor texture with strong pull.

The spring rolls of Examples 1 to 11 using a wheat flour having a maltose value of 170 mg / 10 g or less have excellent texture in both the room-temperature storage product and the frozen storage product.
It was confirmed that the crisp texture was maintained for a long time. Among them, the spring rolls of Examples 5 to 11 using wheat flour having a maltose value of 120 mg / 10 g or less had a rating of 3.5 or more, and were more excellent. Example 10 using a wheat flour having a maltose value of 80 mg / 10 g or less,
Eleven spring rolls had a rating of 4.0 or higher and were particularly excellent. Furthermore, comparing the spring rolls of Examples 1 to 11,
Regardless of the crude protein content, the one with the lower maltose value flour scores higher. The production method of the present invention, even when using wheat flour having a low crude protein content, in that a spring roll skin with an excellent texture can be obtained, is completely different from the conventional method in which strong flour and semi-strong flour are generally used. A different and better way.

Examples 12 to 19 and Comparative Example 4 Preparation of spring roll skin using flour and rice flour having specific maltose value and crude protein content 0.5 part by weight of sodium chloride and 1 part by weight of emulsifier were mixed with 115 parts by weight of water. And 99 parts by weight of flour having a maltose value of 77 mg / 10 g and a crude protein content of 10.8% by weight and 1 part by weight of rice flour (“Rice flour P” manufactured by Okave Powder) were added. This was mixed at a low speed for 1 minute using a vertical mixer, and then the litter of flour adhering to the inner wall of the mixer and the stirring blade was scraped off, and further mixed at a medium speed for 1 minute to obtain a flour batter. After putting the batter in a plastic bag and stabilizing it overnight in a refrigerator, put it into a hopper of a spring roll skin manufacturing device, apply the batter thinly from a special nozzle to the drum surface heated to about 125 ° C, and bake. Then, a spring roll skin was produced (Example 12). Examples 13 to 19 and Comparative Example 4
A spring roll skin was produced in the same manner as in Example 12, except that the maltose value, crude protein content, blending amount, and blending amount of rice flour in wheat flour were as shown in Table 2. Table 2 shows the maltose value, crude protein content, blending amount, and blending amount of rice flour of each flour. Example 10
And 8 are repeated. The thickness of the skin of each obtained spring roll is 0.
The size was 4 to 0.5 mm, the size was 20 cm × 20 cm, and the weight was about 14 g.

[0024]

[Table 2]

Test Example 2 Sensory Evaluation of Spring Rolls Made Using the Spring Roll Skin Using the spring roll skins obtained above, about 35 g of spring roll ingredients prepared with vegetables, meat and seasonings were wrapped, 185 ° C
Fried in soy white squeezed oil for 5 minutes to produce spring rolls. After leaving it at room temperature for 2 hours,
The sensory evaluation of the skin of the spring roll was performed by a panel of names according to the same evaluation criteria as in Test Example 1. Separately, the spring roll skin wrapped with the above ingredients is rapidly frozen in a freezer at a temperature of −45 ° C. in a refrigerator, then put in a plastic bag to prevent drying, and frozen in a freezer at −20 ° C. for 10 days. saved.
Next, the mixture was fried in soybean white squeezed oil heated to 185 ° C. for 5 minutes, left at room temperature for 2 hours, and subjected to sensory evaluation in the same manner as described above. Table 2 shows the average score of each panelist.

The spring rolls of Examples 12 to 17 had higher scores than the spring rolls of Example 10 for both the room temperature preserved product and the frozen preserved product, and the effect of adding rice flour was recognized. Among them, the spring rolls of Examples 13 to 17 in which the amount of rice flour is 3 to 20 parts by weight have higher scores, and the spring rolls of Examples 14 to 16 in which the amount of rice flour is 5 to 15 parts by weight have higher scores. Was. The spring roll of Example 18 had a higher score than the spring rolls of Comparative Examples 1 to 4, but had a lower score than the spring roll of Example 10. This is because the amount of rice flour was so large that it slightly deviated from the texture of spring roll skin, and it was confirmed that rice flour is preferably 25% by weight or less based on the flour raw material. In addition, the spring roll of Example 19 also had a higher score than the spring roll of Example 8 for both the room-temperature-preserved product and the frozen-preserved product. It was confirmed that it became. Further, from Comparative Example 4, it was confirmed that even when flour and rice flour having a maltose value of more than 170 mg / 10 g were used in combination, there was no texture improving effect.

Examples 20 to 31 and Comparative Examples 5 and 6 Production of spring roll skin using flour, rice flour and pregelatinized starch having a specific maltose value and crude protein content 0.5 part by weight of sodium chloride and 1 part by weight of an emulsifier Was dissolved in 115 parts by weight of water, and a maltose value of 77 mg / 10
g, 99 parts by weight of wheat flour having a crude protein content of 10.8% by weight and 1 part by weight of pregelatinized corn starch ("Honen Corporation""gelatinizedcons"). This was mixed at a low speed for 1 minute using a vertical mixer, and then the litter of flour adhering to the inner wall of the mixer and the stirring blade was scraped off, and further mixed at a medium speed for 1 minute to obtain a flour batter. After putting the batter in a plastic bag and stabilizing it overnight in a refrigerator, put it into a hopper of a spring roll skin manufacturing device, apply the batter thinly from a special nozzle to the drum surface heated to about 125 ° C, and bake. Then, spring roll skin was produced (Example 20). In Examples 21 to 31 and Comparative Examples 5 and 6, the maltose value of wheat flour, crude protein content, compounding amount, type of starch, compounding amount, and compounding amount of rice flour in Example 20 are shown in Table 3. Except for Example 2,
A spring roll skin was produced in the same manner as in Example 1. Maltose value of wheat flour, crude protein content, blending amount, starch type, blending amount,
Table 3 shows the compounding amounts of the rice flour and the rice flour. Examples 10 and 8 are shown again. The thickness of the skin of each obtained spring roll is 0.4 ~
0.5mm, size is 20cm x 20cm, weight is about 1
It was 4 g. In addition, regarding each starch, the gelatinized tapioca starch was manufactured by Honen Corporation “Gelcol GT”.
α ”, pregelatinized wheat starch was“ Gelcol Wα ”manufactured by Honen Corporation, pregelatinized waxy corn starch was“ Gelcol Gα ”manufactured by Honen Corporation, and cornstarch was“ R-Cons ”manufactured by Honen Corporation.

[0028]

[Table 3]

Test Example 3 Sensory Evaluation of Spring Roll Made Using Spring Roll Skin Using each spring roll skin obtained above, about 35 g of spring roll ingredients prepared with vegetables, meat and seasonings were wrapped, 185 ° C
Fried in soy white squeezed oil for 5 minutes to produce spring rolls. After leaving it at room temperature for 2 hours,
The sensory evaluation of the skin of the spring roll was performed by a panel of names according to the same evaluation criteria as in Test Example 1. Separately, the spring roll skin wrapped with the above ingredients is rapidly frozen in a freezer at a temperature of −45 ° C. in a refrigerator, then put in a plastic bag to prevent drying, and frozen in a freezer at −20 ° C. for 10 days. saved.
Next, the mixture was fried in soybean white squeezed oil heated to 185 ° C. for 5 minutes, left at room temperature for 2 hours, and subjected to sensory evaluation in the same manner as described above. Table 3 shows the average score of each panelist.

The spring rolls of Examples 20 to 22 and 24 to 26 both had a higher rating than the spring rolls of Example 10 for both the room temperature preserved product and the frozen preserved product, and a very high effect was recognized irrespective of the type of pregelatinized starch. . The spring rolls of Example 23 are Comparative Examples 1 to 6.
Although the score was higher than the spring roll of Example 10, there was no significant difference from the spring roll of Example 10. This is because the amount of the pregelatinized starch was too large to give an uncomfortable texture for spring roll skin, and it was confirmed that the pregelatinized starch was preferably 7% by weight or less based on the flour raw material. . The spring roll of Example 28 also had a higher score than the spring roll of Example 8 for both the room-temperature-preserved product and the frozen-preserved product, and the texture improvement effect was improved when wheat flour having a maltose value of 170 mg / 10 g or less and pregelatinized starch were used in combination. It was confirmed that it became remarkable. The spring roll of Example 27 is not much different from the spring roll of Example 10, and the spring roll of Example 29 is
There was no significant difference from the spring roll of Example 8. The spring rolls of Examples 30 and 31 both use the pregelatinized starch and the rice flour in both the room-temperature-preserved product and the frozen-preserved product. From Comparative Examples 5 and 6, it was confirmed that the addition of wheat flour having a maltose value of more than 170 mg / 10 g and pregelatinized starch, or pregelatinized starch and rice flour, had almost no effect of improving the texture.

[0031]

EFFECT OF THE INVENTION Irrespective of the crude protein content, the use of wheat flour having a maltose value of 170 mg / 10 g or less makes it possible to produce spring roll skin that can maintain a crispy texture after frying for a long time. Furthermore, rice flour and / or
Alternatively, the combined use of pregelatinized starch makes the effect more remarkable.

Continued on the front page (72) Inventor Takao Nagai 19-12 Nihonbashi Koami-cho, Chuo-ku, Tokyo Nisshin Flour Milling Co., Ltd. F-term (reference) 4B046 LA09 LC01 LC09 LC16 LG16 LG29 LG30

Claims (6)

[Claims] 1. A flour raw material having a maltose value of 170
A method for producing spring roll skin, comprising using wheat flour of not more than mg / 10 g. 2. The flour has a maltose value of 80 mg / 10.
The method for producing a spring roll skin according to claim 1, which is not more than g. 3. The method according to claim 1, wherein the amount of the flour in the whole flour raw material is 70% by weight or more. 4. The method for producing spring roll skin according to claim 1, wherein the crude protein content in the flour is 8% by weight or less. 5. The method for producing spring roll skin according to claim 1, wherein rice flour is blended in an amount of 1 to 25% by weight based on the whole flour raw material. 6. The pregelatinized starch is used in an amount of 1 to 7 with respect to the whole flour raw material.
The method for producing a spring roll skin according to any one of claims 1 to 5, wherein the blend is blended by weight.