JP2001238647A - Paste material for fried rolled food and the resultant fried rolled food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a paste material for fried rolled food wherein a rolling-up coating can be effectively bonded and firmly fixed so as to prevent rolled ingredients from coming off the rolling-up coating or to prevent the rolled-up coating from getting loose when cooked in oil even in case the rolling-up coating used for the fried rolled food contains hydrophobic raw materials such as oils and fats, and to provide a fried rolled food wherein a rolling-up coating is effectively bonded and firmly fixed. SOLUTION: This paste material for fried rolled food is such as to contain a solid food material substantially insoluble to water at normal temperatures, and water; wherein the solid food material is dispersed in the water: and the other objective fried rolled food is such as to be obtained by rolling up ingredients with a rolling-up coating and then cooking the resultant roll with oil; wherein the rolling-up coating is provided with a hydrophobic food material at least on one side of its surface, and the above-mentioned paste material is used for rolling up the ingredients with the rolling-up coating to bond and firmly fix the coating to the ingredients.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a paste material for fried food used in producing fried food such as spring rolls, and a fried food using the paste material.

[0002]

2. Description of the Related Art Fried foods such as spring rolls are usually produced by winding ingredients with skins for fried foods and then frying them. In this production, it is general that the skin wound up before the frying is adhered and fixed with a glue material so that the ingredients are released at the time of frying or the rolled up skin cannot be unraveled. Conventionally, an aqueous solution of flour, starch or processed starch has been used as such a glue material, but it cannot be said that the adhesive strength is always sufficient. In order to improve the adhesive strength, there has been proposed a paste material for rolled food in which a material containing egg white and a polysaccharide thickener is foamed by stirring (Japanese Patent Application Laid-Open No. 9-154).
No. 500). By the way, it is preferred that the fried foods have a crispy crispy texture of the skin obtained immediately after the frying and a juicy texture of the ingredients. And in recent years, the progress of refrigeration technology and the spread of microwave ovens,
With the increase in demand for prepared foods in supermarkets and the like, even when several hours have passed since the production of fried foods, and also in the case where fried foods are frozen and stored and cooked in a microwave oven, the above-mentioned preferable texture is obtained. A technology capable of suppressing the decrease in the temperature has been developed. As such a technique, a technique for applying or containing a hydrophobic raw material such as oils and fats to the skin used for the rolled food has been developed, and the demand for the rolled food utilizing this technique is increasing.

[0003]

In the case of using a skin coated with a hydrophobic material such as the above-mentioned fats or oils or a skin containing a hydrophobic material, the above-mentioned paste which has been proposed in the prior art is used. The material has a problem that it is difficult to obtain desired adhesiveness.

[0004] Accordingly, an object of the present invention is to release ingredients when frying or the like, or to roll up the skin even if the skin used for the foods to be fried contains hydrophobic raw materials such as oils and fats. An object of the present invention is to provide a paste material for a rolled food that can effectively bond and fix the rolled skin, and a rolled food that has the rolled skin effectively bonded and fixed so that the rolled skin cannot be understood.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, even when a skin for fried foods containing a hydrophobic raw material is used, the skin is kept at room temperature. Ingredients are released at the time of frying, etc. by using a glue material in which solid food materials that are substantially insoluble in water are dispersed.
The present inventor has found that the rolled skin can be effectively bonded and fixed so that the rolled skin cannot be unraveled, and the present invention has been completed.

That is, according to the present invention, there is provided a paste material for fried food, comprising a solid food material substantially insoluble in water at room temperature and water, wherein the solid food material is dispersed. Is done. Further, according to the present invention, a fried material comprising a flour and / or a thickener, a solid food material substantially insoluble in water at room temperature, and water, wherein the solid food material is dispersed. A food paste is provided. Furthermore, according to the present invention, a fried food obtained by wrapping the ingredients with a fried food skin and frying the fried food product, wherein the fried food skin has a hydrophobic food material on at least one surface. Further, there is provided a fried food product characterized by using any of the above-mentioned paste materials when the ingredient is rolled up with the skin and the skin is adhered and fixed.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. The paste material for rolled fried food of the present invention is a paste material for bonding and fixing the skin before spring rolling, spring roll-like fried material and the like and frying treatment, and a solid food material substantially insoluble in water at room temperature. , Water, and, if necessary, flour and / or a thickener, and the solid food material is in a dispersed state. Therefore, the paste material usually exhibits a liquid or fluid paste state. In solid foods that are substantially insoluble in water at room temperature, "substantially insoluble in water at room temperature" means that when the solid foods are mixed with water at room temperature, most of them are not dissolved and It refers to a solid food material whose physical properties do not significantly swell even if it is not used. Therefore, bread crumbs and the like which do not dissolve but swell when mixed with water at normal temperature and whose volume is doubled or more are not included in the solid foodstuff in the present invention.

[0008] The solid food material substantially insoluble in water at normal temperature is selected from the group consisting of calcium-based solid food material, dietary fiber substantially insoluble in water at normal temperature, edible metal powder, and a mixture thereof. One or two or more of them can be mentioned. As a calcium-based solid food,
For example, calcium hydroxide powder, calcium carbonate powder,
Examples thereof include calcium carbonate powder, calcium dihydrogen pyrophosphate powder, tricalcium phosphate powder, calcium monohydrogen phosphate powder, uncalcined calcium powder, calcined calcium powder, and mixtures thereof. Dietary fibers that do not substantially dissolve in water at room temperature include, for example, powdered cellulose,
Corn flour, bran, hemicellulose, wheat germ,
Examples include spices, edible wood chips, green tea, and mixtures thereof. Examples of the edible metal powder include gold foil.

In the paste material of the present invention, the content ratio of the solid food material can be appropriately selected depending on the kind, size, etc. of the solid food material. The content is preferably from 0.1 to 30% by mass, and particularly preferably from 1 to 10% by mass when strictly considering the influence on the taste and the like of the obtained fried material. The size and shape of the solid food can be appropriately selected according to the type and the mixing ratio of the solid food. Therefore, the size of the solid food is not particularly limited, but usually the major axis of the solid food is 1 to
Those having a thickness of 100 μm, preferably about 5 to 30 μm can be used.

The proportion of water contained in the paste of the present invention can be appropriately selected, but is usually from 30.0 to 9% based on the total amount of paste.
It is 9.9% by mass, preferably 50.0 to 99% by mass.

Flours and / or thickeners, which can be contained in the paste material of the present invention as required, basically increase the viscosity of the paste material and disperse the solid food material in the paste material. Having water solubility or swelling property.
As the flours, for example, potato starch, wheat starch, corn starch, tapioca starch, other starches or those subjected to physical or chemical processing, such as ether-crosslinked starch, pregelatinized starch, acetyl-crosslinked starch, etc. And starches. When used, two or more types can be used in combination. As the thickener, for example, xanthan gum, guar gum, gum arabic, locust bean gum, monate gum, tragacanth gum, carrageenan, pullulan, curdlan, sodium alginate,
CMC sodium salt and the like can be mentioned, and at the time of use, two or more kinds can be used in combination. The ratio when flour and / or a thickening agent is contained is not particularly limited, and the solid food material can be dispersed in a paste material, and preferably an amount that can impart adhesiveness. 0.1 to 5.0% by mass, preferably 0.3 to 5.0% by mass, based on the total amount of the material
It is desirable to mix 2.0% by mass.

The sizing material of the present invention may contain, in addition to the above components, various edible materials and the like in order not to impair the object of the present invention or to further improve the object of the present invention.
For example, egg white, an edible dispersant and the like can be contained. The egg white may be any of raw egg white, frozen egg white, dried egg white, reduced egg white obtained by reducing dried egg white, and the like.
The mixing ratio of various edible materials can be appropriately selected according to the type and purpose thereof.
Usually, it is preferable to mix them in a ratio of 1 to 10% by mass.

The paste of the present invention can be produced by mixing and stirring the above components by a known method. At this time, the mixing and stirring conditions can be set such that the solid ingredients are uniformly dispersed. In addition, when the paste material is in a foamed state by mixing and stirring, it is preferable to perform refrigeration storage or addition of a material having an antifoaming effect until the foaming stops during use in order to improve the adhesiveness. In the paste material of the present invention, if the paste material produced by the mixing and stirring or the like cannot keep the solid food material in a dispersed state for a desired period of time, it may be used immediately after production,
Alternatively, it can be used while mixing and stirring again at the time of use. Therefore, the paste material includes the solid food and water,
Flours and / or thickeners that improve the viscosity of the sizing material and sizing materials that do not contain other edible dispersants are also included in the scope of the present invention.

[0014] The glue material of the present invention exhibits excellent adhesive fixability even when it is used for the skin of fried foods containing a hydrophobic food material such as oils and fats, because the solid food material itself is used for the fried food. This is probably because the skins for food products are connected to each other, or the skin and a glue component that does not evaporate during frying except solid food ingredients are connected.

[0015] The rolled food of the present invention is one of the rolled foods obtained by fixing and using the paste material of the present invention when the ingredients are rolled up with the skin for the rolled food. The skin for food products has a hydrophobic food material such as oils and fats on at least one surface. In the case of using a skin containing such a hydrophobic food material, the conventional glue material is not sufficiently bonded and fixed,
Ingredients are released at the time of frying, and the frequency of occurrence of defective products such as peeling and deformation of fried foods increases, but the frequency of such defective products by using the paste material of the present invention is high. Can be suppressed or prevented. The ingredients used for the fried food of the present invention and the skin having a hydrophobic food can be used in combination with various known foods, and are not particularly limited. In addition, the method for producing fried food of the present invention may use the paste of the present invention as the paste, and can be produced according to a known method. Since the fried food of the present invention contains a hydrophobic food material that can maintain a crispy texture on the skin,
It is useful as frozen foods and prepared foods sold at supermarkets and the like, and can be eaten by, for example, heating and thawing with a microwave oven or the like, and further warming.

[0016]

The paste material for fried foods of the present invention contains a specific solid food material and water and, if necessary, flour and / or a thickener, and thus contains hydrophobic food materials such as oils and fats. Fried rolls containing hydrophobic foodstuffs for frozen foods or prepared foods sold at supermarkets, etc., which show excellent adhesive fixability even when used for food skins, and whose demand is increasing recently. It is particularly useful for producing fried foods using food skins.

[0017]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto.

Examples 1 to 5 and Comparative Example 1 Xanthan gum was added to a batter mixer while stirring and mixing, and mixed for 60 seconds or more. Next, the obtained mixture is micronized by a micro cutter to form a solution, and the solution is again transferred to a batter mixer, and while stirring, calcium carbonate powder having an average particle size of 15 μm is added little by little to uniformly disperse the calcium carbonate powder, and the rolled food is obtained. A paste material was manufactured. The foamed material after uniform dispersion was left under refrigeration for 1 hour or more until the foaming subsided to obtain a paste material.
For comparison, a paste material not containing calcium carbonate powder was also prepared. The mixing ratio of each component is as shown in Table 1.

Next, the dough mainly composed of flour is baked to prepare a skin, and the obtained skin is cut into an appropriate size. Then, vegetable oil as a hydrophobic food material is applied to the surface of the skin to form a spring roll. Was produced. Subsequently, a common sponge for spring rolls was placed on the obtained skin for spring rolls, the sponge was rolled up according to a conventional method, and 1 g of the above-mentioned glue material was placed at the last rolled-up portion and fixed. The fried spring rolls were then cooked in soybean oil at 180 ° C. for 4 minutes. Spring rolls should be 10
The whole was cooked and the peeled skin was observed at the time of frying. A sample having one or less peels was evaluated as x when two or more peels were observed. Table 1 shows the results.

[0020]

[Table 1]

Further, among the obtained spring rolls, Examples 1 to 5 shown in Table 1 were examined by a specialized panel for the presence of taste abnormality. This measurement was compared with the taste of spring rolls using the paste prepared in Comparative Example 1 to determine whether or not a taste abnormality due to a change in paste was felt. As a result, Examples 1 to
No abnormal taste was observed in any of the spring rolls using the glue material No. 3.

Examples 6-10 Instead of calcium carbonate powder, major axis average length 20 μm
A paste material was prepared in the same composition as in Examples 1 to 5 except that powdered cellulose was used, and spring rolls were similarly cooked using the obtained paste material. At this time, when the same adhesion test as in Examples 1 to 5 was performed, all were evaluated as good.

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Claims (6)

[Claims] 1. A paste material for fried food, comprising a solid food material substantially insoluble in water at room temperature and water, wherein the solid food material is dispersed. 2. A rolled food product comprising a flour and / or a thickener, a solid food material substantially insoluble in water at room temperature, and water, wherein the solid food material is dispersed. Glue material. 3. The solid foodstuff substantially insoluble in water at normal temperature is selected from the group consisting of calcium-based solid foodstuff, dietary fiber substantially insoluble in water at normal temperature, edible metal powder, and a mixture thereof. The paste material for fried foods according to claim 1 or 2, wherein the paste material comprises two or more kinds. 4. The mixing ratio of the solid food material substantially insoluble in water at room temperature is 0.1 to 30% by mass based on the total amount of the paste material.
The paste material for fried food according to claim 1 or 2, wherein 5. The paste material for fried food according to claim 1, wherein the paste material contains egg white. 6. A fried food obtained by wrapping ingredients with a fried food skin and frying, wherein the fried food skin has a hydrophobic food material on at least one surface, 3. A rolled food, wherein the paste material according to claim 1 or 2 is used when the ingredient is rolled up with the skin and the skin is adhered and fixed.