JP2003199518A - Composition for outer covering of fried harumaki, outer covering for fried harumaki, harumaki for frying and fried harumaki - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a composition for an outer covering of fried Harumaki (an egg dough wrapped around minced vegetables, meat and other ingredients in a small roll) capable of suppressing lowering of texture of the outer covering of the fried Harumaki with time after frying in an oil or lowering of the texture when cooked in a microwave oven, etc., and maintaining a crispy texture just after frying in the oil, the outer covering for the fried Harumaki, Harumaki for frying using the outer covering and the fried Harumaki. <P>SOLUTION: This composition for the outer covering of the fried Harumaki comprises wheat flour and starch for suppressing a degree of swelling having ≤5 degree of swelling. The ratio of the starch is 2-70 mass% based on the sum total of the wheat flour and starch. The outer covering for the fried Harumaki is obtained by baking a dispersion containing the composition and water. The Harumaki for frying and the fried Harumaki are obtained by using the outer covering for the fried Harumaki. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fried spring roll skin composition for producing fried spring roll skin, a fried spring roll skin prepared using the composition, and the skin. Even after several hours have passed since the oil frying treatment, or even when it is refrigerated or frozen and cooked in a microwave oven and eaten, the crispy crispy texture of the skin after the oil frying of spring rolls The present invention relates to deep-fried spring rolls and deep-fried spring rolls in which a remarkable decrease is suppressed.

[0002]

2. Description of the Related Art The skin used in deep-fried spring rolls cooked with oil is usually made of wheat flour as a main component and baked on iron plates or drums under predetermined conditions. The surface of the conventional fried spring roll skin is smooth, and the surface is even and smooth when observed by an electron microscope. By the way, fried spring rolls are desired to have both the crispy crispy texture of the spring roll skin and the soft texture of the ingredients wrapped around the spring roll skin at the same time. Such a texture is obtained in spring rolls immediately after the oil frying treatment. However, if the spring rolls after the oil frying are frozen and stored, or if the time elapses before eating after the oil frying, the spring rolls absorb moisture from the ingredients and the crispy texture of the spring rolls deteriorates. To do. Further, there is a drawback that such a texture is significantly impaired when reheated in a microwave oven or the like. Therefore, conventionally, a method has been proposed and implemented in which various barrier layers that suppress the moisture transfer are provided between the spring roll ingredients and the spring roll skin, or between the spring roll skins. For example, a method of applying oils and fats to the skin of spring rolls (JP-A-11-46710) has been proposed.
Further, a method has also been proposed in which the material for suppressing the reduction in the above-mentioned crispiness is contained in the spring roll itself. For example, a skin containing hardened oil and fat or a powder thereof (JP-A-8-289767).
JP-A-11-196797 and JP-A-8-183990) have been proposed. However, in the conventional method of applying oils and fats to the spring roll skin, the effect as a barrier layer for suppressing water migration is not sufficient, and in the conventional method of containing only the oils and fats in the spring roll skin, It cannot be said that the above-described effect of suppressing the reduction in the crispiness is sufficient, and further improvement is desired. Further, in Japanese Patent Laid-Open No. 10-94373, there is no pull,
A spring roll having a dough based on wheat flour containing starch and sugar that has been subjected to heat-moisture treatment to obtain a crisp heat-treated surface has been proposed. However, the currently commercially available starch that has been subjected to heat-moisture treatment has a degree of swelling of more than 7, and it has not yet been possible to obtain the desired crispy sensation described above. By the way, conventionally, a large number of foods containing wheat flour as a main component are known in addition to spring roll skins, for example, clothing materials that are directly adhered to ingredients such as tempura for oil frying and baked. It is considered that the physical properties and manufacturing method are different from those of fried spring rolls, which are later subjected to oil frying, and that other ingredients used in clothing can be used for the material of fried spring rolls for the same purpose. Has not been done.

[0003]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to suppress the deterioration of the texture of fried spring rolls over time after cooking with oil and the deterioration of the texture during cooking in a microwave oven, etc. To provide a composition for a fried spring roll skin that is capable of maintaining the texture immediately after frying, a fried spring roll skin, a fried spring roll using the skin, and a fried spring roll. is there. Another object of the present invention is to suppress the deterioration of the texture of fried spring rolls over time and the deterioration of the texture when cooked in a microwave oven, etc. A composition for a fried spring roll skin, which maintains texture and enables a texture with less crispness when eaten, a fried spring roll skin, and a fried spring roll using the skin, and Providing fried spring rolls.

[0004]

Means for Solving the Problems The inventors of the present invention have made extensive studies in order to solve the above problems. First, the reason why the crispy texture just after the oil frying cannot be sufficiently maintained only by adding the oil and fat to the conventionally proposed spring roll skin was examined. As a result, it was found that wheat starch, which is a component of wheat flour that constitutes the skin, swells when left to stand after oil frying, during chilling or freezing storage, and during microwave heating. The inventors have found that such a cause can be suppressed by substituting a specific starch having a low degree of swelling for a part of the wheat flour, which is usually the main component of the fried spring roll skin, and completed the present invention. Furthermore,
When the substitution rate of the specific starch with respect to the wheat flour is high, the viscoelasticity and extensibility of the fried spring rolls are deteriorated, but in such a case, such a problem can be solved by blending gluten. I also found that. Furthermore, it was also found that by blending a specific emulsifier, it is possible to obtain a crisp texture with less skin peeling when eaten.

That is, according to the present invention, wheat flour, swelling degree suppressing starch having a swelling degree of 5 or less, and optionally gluten or an emulsifier of HLB0 to 7 are contained, and the content ratio of the swelling degree suppressing starch is wheat flour and swelling. To the total amount of starch
A composition for skin of fried spring rolls is provided, which is 2 to 70% by mass. Further, according to the present invention, there is provided a fried spring roll skin characterized by being obtained by firing a dispersion containing the above composition and water. Further, according to the present invention, there is provided a spring roll for frying, in which the ingredient is placed on the skin and rolled up to form, or further refrigerated or frozen. Further, according to the present invention, there is provided a fried spring roll in which the ingredients are placed on the skin, rolled up and subjected to oil frying, or further refrigerated or frozen.

[0006]

The present invention will be described in more detail below. The composition for fried spring roll skin of the present invention contains wheat flour and a specific proportion of swelling degree suppressing starch. As the wheat flour, wheat flour which is usually used as a main component of fried spring rolls can be used.

The swelling degree restraining starch is a swelling degree of 5 or less,
Starch showing 3 to 4 is preferable. Here, the degree of swelling refers to a sample of 1.0 g in terms of dry matter and 100 m of deionized water.
Add l to disperse well and heat at 90 ° C for 30 minutes and then
The gelatinization liquid is prepared by cooling to ℃, and then the gelatinization liquid is mixed with 3
Centrifuge at 000 rpm for 10 minutes to separate into a gel layer and a supernatant layer, and weigh the gel layer to obtain (A).
It means the value of (A) / (B) when the weighed gel layer was dried at 105 ° C. to a constant weight and weighed to be (B).

Examples of the swelling degree suppressing starch include high amylose starch, moist heat high amylose starch, crosslinked high amylose starch, crosslinked starch, and a mixture thereof, and the crosslinked high amylose starch is particularly preferable. Among them, the high amylose starch is derived from high amylose corn, and the content of amylose in the starch is 50% by mass or more, and the content of amylose is preferably 70% by mass or more. Examples of the crosslinked starch include crosslinked products of various starches such as potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch and rice starch.

As the swelling degree suppressing starch, commercially available products can be used. For example, as the cross-linked starch, trimetaphosphate, hexametaphosphate, phosphorus oxychloride, epichlorohydrin, acrolein, adipic acid, etc. It can also be produced by a method of cross-linking starch using a known cross-linking agent of. Further, the moist heat of the high-humidity high-amylose starch means that the high-amylose starch is heat-treated in the presence of insufficient water to gelatinize the high-amylose starch. A method of heating after heating for a predetermined time and then cooling is preferably adopted. Further, the crosslinked high-amylose starch is prepared by, for example, dissolving sodium sulfate in water and adding high-amylose starch such as high-amylose cornstarch to prepare a slurry, and then stirring to obtain p
It can be obtained by a method in which sodium trimetaphosphate is added and reacted while maintaining H at 11.1-11.3, followed by neutralization with hydrochloric acid, washing with water, dehydration, and drying.

In the composition for fried spring rolls of the present invention,
The content ratio of the swelling degree suppressing starch is 2 to 70% by mass, preferably 20 to 60% by mass, and particularly preferably 30 to 50% by mass based on the total amount of the wheat flour and the swelling degree suppressing starch. When the content ratio of the swelling degree suppressing starch is less than 2% by mass,
It is difficult to obtain the desired effect of the present invention, and if it exceeds 70% by mass, the viscoelasticity and extensibility of the obtained fried spring roll skin will be impaired. In the composition for fried spring roll skin of the present invention, the total content of wheat flour and swelling degree suppressing starch is preferably 55% by mass or more, and particularly preferably 60 to 80% by mass.

In the composition for fried spring rolls of the present invention, in addition to wheat flour and swelling degree suppressing starch which are indispensable constituents, other components can be added if necessary. Other components are not particularly limited as long as they do not impair the desired purpose of the present invention, for example, gluten, emulsifier,
Examples include oils and fats, oligosaccharides, dietary fiber, starch other than swelling degree suppressing starch, salt, and mixtures thereof. The gluten contains a high proportion of swelling-controlling starch, for example, 30% by mass or more based on the total amount of wheat flour and swelling-controlling starch, and the viscoelasticity and extensibility of the fried spring rolls obtained. It is preferable to mix them in order to suppress the deterioration. In order to achieve the above object, the proportion of gluten is 1 to 35 with respect to 100 parts by mass of the swelling degree suppressing starch.
A mass part, especially 15-25 mass parts is preferable. The emulsifier can be appropriately blended according to the purpose. In particular, emulsifiers of HLB0-7, for example of HLB0-7,
Glycerin fatty acid ester such as organic acid monoglyceride, monoglyceride, polyglycerin ester; HLB0 to
By using organic acid monoglyceride such as sucrose fatty acid ester of 7, especially acetic acid monoglyceride, crisp and crisp crispy texture is maintained immediately after eating, and the texture is crisp and has a crisp texture. Can be enabled. The proportion of the emulsifier when blended can be appropriately selected according to the purpose, and for example, the above HL
When the emulsifier B0 to 7 is added, it is usually 0.1 to 8.0% by mass, and particularly preferably 0.2 to 3.0% by mass based on the skin composition. The oils and fats can be added in order to further improve the desired effects of the present invention. Examples of such fats and oils include vegetable oils such as soybean oil, rapeseed oil, olive oil and palm oil and hydrogenated oils thereof; animal fats and oils such as lard and beef tallow. When blended, they can be used alone or as a mixture, and the form is preferably a powder form. The proportion in the case of blending oils and fats is 0.2 to 15 mass% relative to the total amount of the composition of the present invention, and particularly,
The content is preferably 1.5 to 8.0% by mass.

The oligosaccharides can be blended in order to further improve the crispiness of the skin. When the oligosaccharide is mixed, the ratio is 5 with respect to the total amount of the composition of the present invention.
˜35% by mass, particularly preferably 13 to 30% by mass. The dietary fiber can be blended in order to further improve the crispiness of the skin. Examples of dietary fiber include
Corn hulls, wheat bran, barley bran, rice bran;
Examples thereof include those containing cellulose, hemicellulose, lignin, pectin and the like in starch contained in corn, potatoes, wheat, barley, rice and the like as main components, and decomposition products thereof. When blended, they can be used alone or as a mixture. When the dietary fiber is blended, the proportion is 0.45 to 3.5% by mass, particularly, 0. 5% with respect to the total amount of the composition of the present invention.
9 to 3.5 mass% is preferable. Examples of the starch other than the swelling degree suppressing starch include potato starch, wheat starch, corn starch, tapioca starch and the like, and modified starch and pregelatinized starch thereof. When blended, they can be used alone or as a mixture. When a starch other than the swelling degree suppressing starch is blended, the proportion is 0.5 to 3.5% by mass, and particularly 0.9 to the total amount of the composition of the present invention.
˜3.5 mass% is preferred.

The fried spring roll skin of the present invention is characterized by being obtained by firing a dispersion containing the composition of the present invention and water. The dispersion liquid containing the composition of the present invention and water can be obtained by mixing and stirring the composition and water. At this time, it is not necessary to mix the entire composition with water at the same time, and it is possible to mix the components in a divided manner. Finally, the entire composition may be uniformly dispersed and suspended in water. The mixing ratio of water is such that the total amount of wheat flour and swelling degree suppressing starch in the dispersion liquid is
It is preferable to add 25 to 45 mass% of the whole dispersion liquid. If the total amount of wheat flour and swelling-inhibiting starch with respect to the dispersion liquid is less than 25% by mass, the viscosity is too low to be uniformly applied onto the firing drum, and if it exceeds 45% by mass, the viscosity is increased and a uniform thin skin is obtained. It is not preferable because it cannot be obtained.

[0014] Usually, the baking is carried out by using an iron plate type baking machine or a drum type baking machine used for baking spring rolls to supply oils and fats to the surface of the iron plate or the drum, if necessary, and then the above. This can be performed by supplying an appropriate amount of the dispersion liquid containing the composition of the present invention, heating the dispersion liquid to solidify it, and then cutting it into a desired size. The firing conditions can be appropriately selected from known conditions.

In the fried spring roll skin of the present invention, it is preferable that the surface of the obtained skin is observed by an electron microscope so that the scattered particles are substantially uniformly observed. For example, FIG. 1 taken in Examples described later is a photograph of the surface of a fried spring roll skin according to the present invention, and FIG. 2 is a photograph of a conventional fried spring roll skin.
In Fig. 7, it can be observed that the granular material is scattered almost uniformly. And it can be presumed that such a granular material is the swelling degree suppressing starch blended in the composition of the present invention. At this time, the electron microscope observation was performed using a scanning electron microscope.
It can be performed by observing at a magnification of 0 to 500 times.

The spring roll for frying of the present invention is a spring roll before oil frying which is formed by placing a desired spring roll ingredient on the above-mentioned fried spring roll skin of the present invention and rolling it up by a known method. All that is required is that it can be refrigerated or frozen. The fried spring roll of the present invention can be obtained by placing a desired spring roll ingredient on the fried spring roll skin of the present invention, rolling it up by a known method, and subjecting it to oil frying. The conditions for the frying treatment can be appropriately selected from known conditions. The fried spring roll of the present invention may be refrigerated or frozen for storage after the above oil frying treatment, or may be a refrigerated product or a frozen product. Refrigerating or freezing conditions can be appropriately selected from known conditions. In the deep-fried spring roll of the present invention, it is preferable that the skin surface of the obtained deep-fried spring roll is observed with an electron microscope so that the scattered particles are substantially uniform. For example,
3 is a photograph of the surface of the fried spring roll according to the present invention, and FIG. 4 is a photograph of the surface of the conventional fried spring roll according to the present invention. In FIG. It can be observed that they are scattered almost uniformly. And it can be presumed that such a granular material is the swelling degree suppressing starch blended in the composition of the present invention. At this time, the electron microscope observation can be performed by using a scanning electron microscope and observing at a magnification of 100 to 500 times. In the fried spring roll of the present invention, the refrigerated or frozen product can be reheated and eaten, for example, by heating in a microwave oven, and even by such reheating, the crispy immediately after the oil frying of the spring roll skin can be obtained. A significant decrease in texture is effectively suppressed.

[0017]

The fried spring rolls and fried spring rolls of the present invention are a fried spring roll skin composition of the present invention containing wheat flour and a specific proportion of swelling degree suppressing starch, and a dispersion containing water. Since the fried spring roll skin of the present invention obtained by baking is used, it is possible to suppress the deterioration of the texture of the fried spring roll skin over time after cooking with oil frying, and to provide a crispy crispy crispy food immediately after frying. It is useful for products in which a remarkable reduction in feeling is suppressed and which is intended for room temperature storage, refrigeration storage, and frozen storage, and also for products for microwave oven cooking.

[0018]

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Example 1 Wheat flour (quasi-strong flour) 4745 g, as swelling degree suppressing starch,
Highly cross-linked high amylose corn starch 2692 g with amylose content 70% and swelling degree 3.7, active gluten 472
g, 171 g of dietary fiber, 245 g of modified starch (heat-moisture-treated corn starch), 395 g of oil and fat powder, and 122 g of salt were stirred and mixed, and then mixed and stirred in 9314 g of cold water. Further, 2844 g of oligosaccharide was added and mixed and stirred to prepare a dispersion liquid containing the composition for fried spring rolls and water. Then, using a drum type baking machine, the dispersion liquid was baked on the drum surface at 120 ° C. for 24 seconds to prepare strip-shaped fried spring roll skins (for 5 sheets). The obtained strip is divided into 5 equal parts, 140 mm × 140 mm, and a thickness of 0.
Five 51 mm fried spring roll skins were prepared. All skins are
Particles were scattered almost uniformly on the surface. An electron micrograph of the surface of one of them is shown in FIG.

Next, the fried spring roll skin thus obtained is loaded with a pre-cooked spring roll ingredient, which is rolled up, and then 180 to 19
A large number of deep-fried spring rolls were prepared by frying with salad oil at 0 ° C. After completely freezing the obtained fried spring rolls at -35 ° C,
For the foods stored at −10 ° C. for 4 days and 7 days, a texture sensory test was performed on the fried spring rolls of microwave oven-heated before and 4 and 7 days after storage. In this sensory test, a panel of 10 people had each spring roll eaten, and the crispness of the skin of the spring roll was evaluated based on the evaluation shown below. The average score of the panel of 10 people is shown in Table 1 as a result. Moreover, when the surface of the fried spring rolls after heating in a microwave oven was observed with an electron microscope, it was found that all were almost uniformly dotted with particles. An electron micrograph of the surface of one of them is shown in FIG. <Standard of evaluation score> Crisp 1 point: No crispness 3 points: Crisp 5 points:
It has the same crispness as immediately after frying.

Examples 2-4 and Comparative Examples 1-2 Fried spring rolls were prepared in the same manner as in Example 1 except that a composition containing the composition for fried spring roll skin and water was prepared according to the composition shown in Table 1. Skins and fried spring rolls were prepared, and the same organoleptic test as in Example 1 was conducted. The results are shown in Table 1. In addition, the surface of the fried spring roll skin prepared in Comparative Example 1 and the surface of the fried spring roll skin prepared in Comparative Example 1 after heating in the microwave oven were used in Example 1
It was observed with an electron microscope in the same manner as in, and the photograph was taken. An electron micrograph of the surface of fried spring rolls is shown in FIG. 2, and an electron micrograph of the surface of fried spring rolls is shown in FIG. As the swelling degree suppressing starch, in Example 2, low cross-linked high amylose corn starch having an amylose content of 70% and a swelling degree of 3.3 was used, and in Example 3, high heat treated high amylose corn starch (trade name “Roadster”, Japanese foodstuff). Example 4 using an amylose content of 70% and a swelling degree of 3.1) manufactured by Kako Co., Ltd.
Viaduct corn starch (trade name "Food Starch N
E-1 ", manufactured by Matsutani Chemical Co., Ltd., and having a swelling degree of 4.4). Further, Comparative Example 1 is an example in which the amount of wheat flour was increased in the same manner as in the conventional method without adding the swelling degree suppressing starch and active gluten, and Comparative Example 2 was replaced with the swelling degree suppressing starch.
α-high amylose cornstarch (trade name "Alster H", manufactured by Nippon Shokubai Co., Ltd., amylose content 70%,
This is an example using a swelling degree of 7.0).

[0021]

[Table 1]

Example 5 A dispersion containing the composition for fried spring rolls prepared in Example 1 was further added with acetic acid monoglyceride of HLB0 (trade name "Mybasetto 9-45", manufactured by Quest International) 1
A fried spring roll skin and a fried spring roll were prepared in the same manner as in Example 1 except that 100 g was blended, and a texture test was conducted. For the texture test, in addition to the crispness test of Example 1, the following evaluations were performed to evaluate the feeling of skin pulling by a panel of 10 people.
Further, the same test was performed on the fried spring rolls prepared in Example 1. The results are shown in Table 2. <Criteria of evaluation score> Feeling of skin pulling 1 point: there is a pull of the skin, 3 points: there is almost no pull of the skin,
5 points: There is no skin peeling.

[0023]

[Table 2]

[Brief description of drawings]

FIG. 1 is an electron micrograph showing the surface of a fried spring roll skin produced in Example 1.

FIG. 2 is an electron micrograph showing the surface of a fried spring roll skin produced in Comparative Example 1.

FIG. 3 is an electron micrograph showing the skin surface of fried spring rolls produced in Example 1.

FIG. 4 is an electron micrograph showing the surface of fried spring rolls produced in Comparative Example 1.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Takashi Okumura             9th Shinko, Mihama-ku, Chiba City, Chiba Prefecture             Nichirei Technology Development Center F term (reference) 4B036 LF11 LH12 LH15 LH22 LK03                       LP17                 4B046 LA09 LC01 LG09 LG10 LG16                       LG21 LG29

Claims (11)

[Claims] 1. Wheat flour and a swelling degree suppressing starch having a swelling degree of 5 or less, wherein the content ratio of the swelling degree suppressing starch is 2 to 70% by mass with respect to the total amount of the wheat flour and the swelling degree suppressing starch. A composition for fried spring rolls, characterized in that 2. The composition according to claim 1, wherein the swelling degree suppressing starch is selected from the group consisting of high amylose starch, moist heat high amylose starch, crosslinked high amylose starch, crosslinked starch or a mixture thereof. . 3. The composition according to claim 1, further comprising gluten. 4. The composition according to claim 1, which further comprises an emulsifier of HLB 0-7. 5. A fried spring roll skin, which is obtained by firing a dispersion liquid containing the composition according to any one of claims 1 to 4 and water. 6. An electron microscope observation of the surface of the leather reveals that particles are scattered substantially uniformly.
Fried spring roll skin as described. 7. A spring roll for frying, which is obtained by placing an ingredient on the leather according to claim 5 or 6 and rolling it up to form it. 8. A spring roll for frying, which is prepared by placing the ingredients on the skin according to claim 5 or 6 and rolling up and molding the same. 9. A fried spring roll in which the ingredient is placed on the skin according to claim 5 or 6 and rolled up and treated with oil. 10. A fried spring roll, which is prepared by placing the ingredients on the skin according to claim 5 or 6, rolling up the oil and treating with oil and then refrigerating or freezing. 11. The fried spring roll according to claim 9 or 10, characterized in that the scattered particles are observed substantially uniformly by observing the surface of the skin with an electron microscope.