JP2005137365A - Composition for coating of fried egg roll, coating for fried egg roll, egg roll for frying, and fried egg roll - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a coating for a fried egg roll, having excellent mechanical suitability, such as tensile strength, capable of preventing occurrence of uneven fried color after subjected to oil-based cooking, exhibiting a good crisp mouth feel and having such a good mouth feel as to be prevented from being sticky, to obtain a composition for the coating of the fried egg roll, capable of being used as a raw material for batter from which the coating is prepared, to provide the fried egg roll provided by using the coating, having the excellent mouth feel and prevented from the occurrence of the uneven fried color, and to provide an egg roll for frying, prepared to be ready for frying. <P>SOLUTION: The composition contains flour having a protein content of 6.3-10.5 wt% and enzymes comprising glucose oxidase and hemicellulase. The composition is used for the coating, the egg roll for frying, and the fried egg roll. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a composition for deep-fried spring rolls for producing a deep-fried spring roll, a deep-fried spring roll prepared using the composition, and a deep-fried spring roll and deep-fried using the skin Regarding spring rolls.

The skin used for fried spring rolls cooked with oil is usually produced by baking on iron plates or drums using a batter mainly composed of flour under predetermined conditions. Such fried spring rolls can taste both the crispy crispy texture of spring roll skin and the soft texture of ingredients wrapped in spring roll skin, more preferably appetite It is desired that the skin color is fuzzy, that is, the fried color of the skin is not uneven, and preferably exhibits a uniform deep fried color. Further, when fried spring rolls are produced industrially, mechanical suitability, such as high tensile strength, is demanded for the baked fried spring rolls.
By the way, wheat flour is usually classified into weak flour, medium flour, semi-strong flour and strong flour according to the amount of protein contained. And as wheat flour used for the main component of the spring roll skin, the above-mentioned crisp texture and high tensile strength are easily obtained, and the quasi-strong flour having a protein content of about 11.0 to 12.5% by mass or In general, strong powder is used as the main component.
When using medium strength flour or thin flour as the main ingredient as the flour used in the spring rolls, the above-mentioned crispy texture is drastically reduced as compared with the case where quasi-strong flour and strong flour are used as the main ingredients. Furthermore, since the tensile strength is not sufficient, leading to a decrease in the yield in industrial production, conventionally, spring roll skins mainly composed of medium-strength flour or thin flour have never been industrially produced.

On the other hand, with the recent progress in the sales of frozen foods and prepared foods, even in the deep-fried spring rolls that use the semi-strong powder or strong powder as the main ingredient, further improvement of the crispy texture is desired and the appetite is also visually observed. In addition, the development of products that incentivize purchase is desired.
Semi-strong powder or strong powder has been used as the main ingredient of fried spring roll skin from the viewpoint of excellent texture and mechanical suitability as described above, but such spring roll skin has traditionally been deep-fried after cooking oil. There is a problem that unevenness is likely to occur. In addition, conventionally, a means of blending saccharides etc. when preparing spring roll skin to make the deep color of spring roll skin dark has been adopted. Has not reached. For example, in order to conceal the unevenness of the fried color, it is conceivable to increase the fried color, but in such a case, the fried color is close to the dark color, which is not visually desirable.
Furthermore, the deep-fried spring roll skin using quasi-strong flour or strong flour as a main component has the above-mentioned preferred crispy texture, while it has a lot of protein such as gluten, so However, there is also a problem that it is strong and crisp.

By the way, as a technique for improving the texture of noodles and the like mainly composed of wheat flour, techniques for improving wheat flour using various specific enzymes have been proposed in, for example, Patent Documents 1 to 3 and the like. However, no specific technique has been proposed for improving the texture, mechanical suitability, and even the fried color unevenness in the above-mentioned deep-fried spring roll skin.
Japanese Patent Laid-Open No. 7-31396 Japanese Patent Laid-Open No. 10-14517 Japanese Patent No. 2980507

The object of the present invention is excellent in mechanical suitability such as tensile strength, can prevent unevenness in frying color after cooking oil, and has a good crispy texture and a good texture with suppressed pulling. It is an object of the present invention to provide a deep-fried spring roll skin composition and a deep-fried spring roll skin composition that can be used as a batter raw material for preparing the skin.
Another object of the present invention is a deep-fried spring roll and deep-fried food that has a substantially uniform fried color that is visually appetizing, has a good crispy texture, and has a good texture with reduced grinding It is to provide a spring roll for frying before it is done.

  The present inventor has intensively studied to solve the above problems. First of all, when using a conventional general spring roll skin using a quasi-strong powder with a large protein content and a coarse powder particle size or flour mainly composed of a strong powder, the disadvantage is that fried color unevenness is likely to occur. On the other hand, spring roll skin prepared with wheat flour, which is not mainly used as the main ingredient of spring roll skin, but is mainly used in low-protein content medium flour or thin flour. In the case of adopting, it was confirmed that the crispy texture of fried spring rolls was not obtained, and the machine suitability in industrial production was not obtained, and the yield was remarkably lowered. Therefore, as a result of repeated research to improve these drawbacks, wheat flour having a specific protein content was improved by a combination of specific enzyme components and used as a batter when preparing deep-fried spring rolls. As a result, the present invention has been completed.

That is, according to the present invention, a fried spring roll skin composition comprising wheat flour having a protein content of 6.3 to 10.5% by mass and an enzyme containing glucose oxidase and hemicellulase. Is provided.
According to the present invention, there is provided a deep-fried spring roll skin obtained by baking a batter containing the skin composition and water.
Further, according to the present invention, there is provided a spring roll for frying that is obtained by placing an ingredient on the skin for frying spring roll and rolling it up, or refrigerated or frozen after the shaping.
Furthermore, according to the present invention, there is provided a deep-fried spring roll prepared by cooking the deep-fried spring roll, or refrigerated or frozen after the cooking.

The deep-fried spring roll skin of the present invention is obtained by baking a batter using a deep-fried spring roll skin composition containing wheat with a specific protein content and a specific combination of enzymes, such as tensile strength, etc. It is excellent in machine suitability, can prevent unevenness in frying color after cooking with oil, and has a good crispy texture and a good texture with reduced grinding. The fried spring roll skin composition of the present invention is useful as a raw material for the batter.
Since the deep-fried spring roll of the present invention uses the above-described deep-fried spring roll skin of the present invention, it has a substantially uniform deep-fried color that is visually appetizing, has a good crispy texture, and has a reduced drag A good texture is obtained. The spring rolls for refrigeration, freezing or room temperature frying of the present invention are useful as the deep-fried spring roll material of the present invention.

The present invention will be described in detail below.
The deep-fried spring roll skin composition of the present invention contains flour with a specific protein content and a specific combination of enzymes.
The flour used in the fried spring roll skin composition of the present invention may be any flour having a protein content of 6.3 to 10.5% by mass, preferably 6.3 to 9.2% by mass. Wheat flour mainly composed of medium strength flour such as a mixture of at least one of medium strength flour or at least one of strong flour, semi-strong flour and thin flour can be preferably used.
When the protein content of the wheat flour is less than 6.3% by mass, the mechanical properties of the obtained fried spring rolls are lowered, and the crisp texture of the obtained fried spring rolls is lowered. On the other hand, when it exceeds 10.5% by mass, it is difficult to improve the unevenness of deep-fried spring roll.
Here, the protein content in the wheat flour can be measured by a known method such as Kjeldahl method or Burette method.
In the fried spring roll skin composition of the present invention, the content of wheat flour is usually 70 to 80% by mass, preferably 70 to 73% by mass.

The enzyme used in the fried spring roll skin composition of the present invention is an enzyme mixture that essentially contains glucose oxidase and hemicellulase, and preferred hemicellulases include those containing xylanase. These essential enzymes act on wheat flour with the above-mentioned specific protein content and improve the protein structure, so in the use of fried spring rolls prepared by batters based on conventional semi-strong flour and strong flour It is thought that the frying unevenness that was not achieved and the further improvement of texture can be achieved. Such an effect is difficult to obtain when one of these essential enzymes is lacking.
The enzymes used in the fried spring roll skin composition of the present invention are those other than the essential enzymes as long as they do not impair the desired effects of the present invention, or in order to further improve the effects of the present invention and other effects. The enzyme may be included.

  In the deep-fried spring roll skin composition of the present invention, the content of the essential enzyme can be appropriately selected according to the enzyme activity, considering the suitability for firing at the time of firing the skin and the suitability for the machine after firing, In the case of glucose oxidase, it is usually 10 to 30 ppm, preferably 10 to 20 ppm. In the case of hemicellulase, it is usually about 30 to 200 ppm, preferably about 50 to 130 ppm. Commercially available products can be used as such enzyme preparations, and for example, various enzyme preparations containing the essential enzymes for confectionery and bread making can be used.

In the fried spring roll skin composition of the present invention, in addition to the above-mentioned specific flour and enzyme, in order not to impair the desired effects of the present invention, or to further improve the effects of the present invention and other effects Other additives can be included.
Examples of other additives include, but are not limited to, salt, saccharides, reducing saccharides, amino acids, salts thereof, emulsifiers, fats and oils, dietary fibers, or a mixture of two or more thereof.
The salt can improve the extensibility of fried spring roll skin.
In the case of blending salt, the blending ratio is usually 0.7 to 1.4% by weight, particularly 0.9 to 1.1% by weight based on the total amount of the composition.
The saccharide is not particularly limited as long as it is a known one that can make the fried color of the skin dark brown, and the blending ratio thereof can also be appropriately selected.
Examples of the reducing saccharide include reducing sugar candy. By blending such reducing sugar, the gloss (gloss) of the deep-fried spring roll obtained can be further improved.
In the case where the reducing saccharide is blended, the blending ratio is usually 12 to 23% by weight, particularly preferably 15 to 20% by weight based on the total amount of the composition.
Examples of the amino acids and salts thereof include glutamic acid, sodium glutamate, glycine and the like. For example, the fried color of the skin can be further improved by adding sodium glutamate or the like.
The blending ratio in the case of blending an amino acid and a salt thereof is usually 0.2 to 0.9% by mass, particularly preferably 0.4 to 0.7% by mass based on the total amount of the composition.

The emulsifier can be appropriately blended according to the purpose of maintaining a crispy texture and improving the dispersibility of each component, for example, glycerin fatty acid esters such as organic acid monoglycerides, monoglycerides, polyglycerin esters, And sucrose fatty acid esters. The blending ratio when the emulsifier is blended can be appropriately selected according to the purpose.
Examples of the fats and oils include vegetable oils such as soybean oil, rapeseed oil, olive oil, and palm oil, and hardened oils thereof; animal fats such as pork fat and beef tallow. In blending, they can be used alone or as a mixture, and the form is preferably a powder form. The blending ratio of fats and oils can be appropriately selected according to the purpose.
The dietary fiber can be blended to further improve the texture of the skin. Dietary fiber includes, for example, corn hulls, wheat bran, barley bran, rice bran; cellulose, hemicellulose, lignin, pectin, etc. in starch contained in corn, potato, wheat, barley, rice, etc. These decomposition products etc. are mentioned. When blended, they can be used alone or as a mixture. The blending ratio of dietary fiber can be appropriately selected according to the purpose.

The deep-fried spring roll skin of the present invention is obtained by baking a batter containing the composition of the present invention and water.
The batter 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 all of the compositions in water at the same time, and it is possible to divide and mix them.
It is preferable to mix | blend the mixture ratio of water so that the amount of flour in a batter may be 40-60 mass% with respect to the whole batter. If the amount of flour relative to the batter is less than 40% by mass, the viscosity is too low to uniformly apply on the baking drum, and if it exceeds 60% by mass, the viscosity increases and a uniform thin skin cannot be obtained.
The batter is preferably maintained at 5 to 25 ° C. for 1 to 3 hours for the purpose of causing the enzyme added before baking.

  The baking is usually carried out using an iron plate type baking machine or a drum type baking machine used when baking spring rolls, heated and solidified by the batter, and then cut into a desired size. Can be done. Firing conditions can be appropriately selected from known conditions.

  The spring roll for fried food of the present invention may be a spring roll before the oil-cooking treatment in which a desired spring roll material is placed on the fried spring roll skin of the present invention and rolled up by a known method. It can also be refrigerated or frozen.

The deep-fried spring roll of the present invention can be obtained by placing a desired spring roll material on the above-mentioned deep-fried spring roll skin of the present invention, rolling it up by a known method, and cooking it with oil. The conditions for cooking oil can be appropriately selected from known conditions.
The deep-fried spring roll of the present invention can be refrigerated or frozen for storage after the cooking of the oil, and can also be a refrigerated product or a frozen product. Refrigeration or freezing conditions can also be appropriately selected from known conditions.
In the fried spring roll of the present invention, the refrigerated or frozen product can be reheated and eaten, for example, by microwave heating.

Hereinafter, although an example and a comparative example explain the present invention still in detail, the present invention is not limited to these.
Examples 1-6 and Comparative Examples 1-4
According to the composition shown in Table 1, fried spring roll skin composition was prepared and mixed with water shown in Table 1 to prepare batters. The resulting batter was held at about 5 ° C. for 1 hour.
Next, using a drum-type baking machine, the batter was baked on the drum surface at 140 to 160 ° C. for 24 seconds to prepare a belt-shaped deep-fried spring roll skin. The obtained strip was cut to produce a large number of fried spring rolls having a size of 150 mm × 150 mm and a thickness of 0.25 to 0.30 mm.
In Table 1, the protein content of domestic medium flour (1) is 7.0 ± 0.7 mass%, and the protein content of domestic medium flour (2) is 8.4 mass%. Yes, the protein content of the semi-strong powder is 11.2 ± 0.5% by mass. Also, the trade name Pentopan 500BG is an enzyme mixture preparation (manufactured by Novozyme) containing xylanase obtained by purification from a culture of Humicola insolens, and the trade name VERON 191 is obtained from a culture of Aspergillus niger. In addition, an enzyme mixed preparation containing xylanase (manufactured by Higuchi Trading Co., Ltd.). It is an enzyme mixed preparation (manufactured by Amano Enzyme) containing glucosidase.

The mechanical suitability of the spring roll leather obtained in Example 1 and Comparative Examples 1 to 4 was measured by the following tensile strength test.
Tensile strength test: Each spring roll skin is cut into a length of 150 mm, a width of 38 mm, and a thickness of 0.25 to 0.30 mm to prepare a test piece. About the obtained test piece, using INSTRON-5564 (Instron material test system), it was pulled at a speed of 30 mm / min, the maximum stress of the skin when it broke, and the length of the test piece just before breaking. Was measured. As a result, the maximum stress and length of the deep-fried spring roll prepared in Comparative Example 1 was set to 1.000, and the relative ratio was obtained. The results are shown in Table 2.

Next, the spring rolls prepared in advance were placed on the above-prepared spring roll rolls, rolled up, and then completely frozen at −35 ° C. to prepare deep-fried spring rolls. The obtained spring rolls for frying were held at −10 ° C. for 4 days and then cooked with salad oil at 180 to 190 ° C. to produce a large number of fried spring rolls.
About each obtained deep-fried spring roll, the food texture and the external appearance test were done by the evaluation criteria shown below by 5 expert panels. The results are shown in Table 2 as the average score of the panel.
<Food texture test>
(1) Eating fried spring rolls after cooking oil butter and evaluating the feeling of skin peeling. The evaluation was made with 1 point for strong pulling, 2 points for slightly strong hitting, 3 points for hitting, 4 points for picking slightly, and 5 for no hitting. In addition, the one where a score is higher is a food texture preferable as fried spring rolls.
(2) Eating fried spring rolls after cooking oil butter and evaluating the crispy feeling of the skin. Evaluation is 1 point without crispness, 2 points with slightly crispness, 3 points with crispiness, 4 points with slightly crispness, 5 points with strong crispness Went as. In addition, the one where a score is higher is a food texture preferable as fried spring rolls.
<Appearance test>
(1) The deep-fried spring roll after cooking the oil butter was visually observed to evaluate the fried unevenness of the skin. The evaluation is 1 point for many frying spots, 2 points for frying spots that can be confirmed immediately, 3 points that can not be confirmed immediately but 4 spots for frying spots, and 4 for almost no frying spots. The score was 5 points with no unevenness. In addition, the one where a score is higher is a preferable appearance as a skin of fried spring rolls.

Claims (9)

  A fried spring roll skin composition comprising wheat flour having a protein content of 6.3 to 10.5 mass% and an enzyme containing glucose oxidase and hemicellulase.   The composition of claim 1, wherein the hemicellulase comprises xylanase.   The composition according to claim 1 or 2, wherein the wheat flour contains medium flour as a main component.   Any one of Claims 1-3 further including the 1 type (s) or 2 or more types of additive selected from the group which consists of salt, saccharide | sugar, a reducing saccharide | sugar, an amino acid, its salt, an emulsifier, fats and oils, and dietary fiber is characterized by the above-mentioned. A composition according to claim 1.   A fried spring roll skin obtained by baking a batter containing the composition according to any one of claims 1 to 4 and water.   A spring roll for frying in which ingredients are placed on the skin according to claim 5, wound up and molded.   A spring roll for fried food that is refrigerated or frozen after the ingredients are placed on the skin according to claim 5, wound up and molded.   A deep-fried spring roll prepared by cooking the deep-fried spring roll according to claim 6 or 7 with oil. A deep-fried spring roll that has been refrigerated or frozen after cooking the deep-fried spring roll according to claim 6 with oil.