JP2010178709A - Emulsifier composition for harumaki (egg roll) skin, and harumaki skin using the same - Google Patents
Emulsifier composition for harumaki (egg roll) skin, and harumaki skin using the same Download PDFInfo
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- 239000000203 mixture Substances 0.000 title claims abstract description 31
- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 27
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 26
- 150000007524 organic acids Chemical class 0.000 claims abstract description 16
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 16
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 15
- 229930195729 fatty acid Natural products 0.000 claims abstract description 15
- 239000000194 fatty acid Substances 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims description 22
- 241000209140 Triticum Species 0.000 claims description 17
- 235000021307 Triticum Nutrition 0.000 claims description 17
- 229920002472 Starch Polymers 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- 239000008107 starch Substances 0.000 claims description 14
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 10
- 229920001353 Dextrin Polymers 0.000 claims description 6
- 239000004375 Dextrin Substances 0.000 claims description 6
- 235000019425 dextrin Nutrition 0.000 claims description 6
- 239000001384 succinic acid Substances 0.000 claims description 5
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 230000006866 deterioration Effects 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 238000010304 firing Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 229920002245 Dextrose equivalent Polymers 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- KMZHZAAOEWVPSE-UHFFFAOYSA-N 2,3-dihydroxypropyl acetate Chemical compound CC(=O)OCC(O)CO KMZHZAAOEWVPSE-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N beta-monoglyceryl stearate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
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Abstract
Description
本発明は、春巻の皮用乳化剤組成物、及びそれを使用して製造した春巻の皮に関する。 The present invention relates to a spring roll skin emulsifier composition and a spring roll skin produced using the same.
一般に春巻は、皮のパリパリとした食感と皮に巻かれた具材のソフトな食感との両方が同時に味わえることが望まれており、通常、油ちょう直後の春巻においてはこのような食感が得られる。しかし、油ちょう後に放置したり、またはお弁当の惣菜として密閉容器等に保存したりすると、油ちょう直後のパリパリ感や歯切れの良さは徐々に低下していく。この問題を解決するために種々の試みがなされているが、いずれにおいても満足できる結果は得られていない。 In general, spring rolls are desired to have both the crispy texture of the skin and the soft texture of the ingredients wrapped in the skin at the same time. A good texture can be obtained. However, if it is left after cooking the oil or stored in a sealed container or the like as a side dish of the lunch box, the crispness and the crispness immediately after the oiling gradually decrease. Various attempts have been made to solve this problem, but none of them has produced satisfactory results.
例えば、低粘度澱粉を原料粉中に１〜５０重量％配合することが提案されているが、皮の強度が低下したり、焼成後焼きムラが発生するといった問題がある（特許文献１）。 For example, it has been proposed that 1 to 50% by weight of low-viscosity starch is blended in the raw material powder, but there are problems that the strength of the skin is lowered and uneven baking after firing occurs (Patent Document 1).
また、乳化剤としてポリグリセリン不飽和脂肪酸エステル及び／又はプロプレングリコール不飽和脂肪酸エステルを含有する油脂組成物を皮表面に塗布又は噴霧することで皮の食感を改良することが提案されているが、操作的に煩雑であり、実用化は困難である（特許文献２）。 Further, it has been proposed to improve the texture of the skin by applying or spraying an oil or fat composition containing a polyglycerin unsaturated fatty acid ester and / or a propylene glycol unsaturated fatty acid ester as an emulsifier on the skin surface. The operation is complicated and practical application is difficult (Patent Document 2).
また、小麦粉又は澱粉と乳化剤とからなる熱処理混合物を間接加熱して得られる熱処理混合物を、穀粉類に対して内割りで２〜１００質量％含有することにより、皮の食感や歯切れを改良することが提案されているが、使用する乳化剤がステアリン酸モノグリセリドとコハク酸モノグリセリドでは、皮の食感や焼成後の焼きムラにおいて満足できる結果が得られない（特許文献３）。 Moreover, the texture and crispness of a skin are improved by containing 2-100 mass% of the heat processing mixture obtained by indirectly heating the heat processing mixture which consists of wheat flour or starch, and an emulsifier with respect to flour. However, when the emulsifier used is stearic acid monoglyceride and succinic acid monoglyceride, satisfactory results cannot be obtained in the texture of the skin and the uneven baking after baking (Patent Document 3).
さらに、小麦粉と置換澱粉との配合割合を９９〜３０：１〜７０とし、これに未加工澱粉、加工澱粉又はその双方の混合物をさらに配合することが提案されているが、皮の強度が低下したり、焼成後に焼きムラが発生するといった欠点がある（特許文献４）。 Furthermore, it has been proposed that the blending ratio of wheat flour and substituted starch is 99-30: 1-70, and further blended with raw starch, modified starch or a mixture of both, the strength of the skin is reduced. And there is a disadvantage that uneven baking occurs after firing (Patent Document 4).
本発明は上記に鑑みてなされたものであり、強度が維持され、かつ焼きムラの少ない春巻の皮であり、油ちょう後の経時的な食感低下が抑制され、パリパリした歯切れの良い食感が長時間持続する春巻用の皮を得るための乳化剤組成物、及びこれを用いて得られ、上記のような特性を有する春巻の皮を提供することを目的とする。 The present invention has been made in view of the above, is a spring roll skin that maintains strength and has little uneven baking, suppresses a decrease in texture over time after oiling, and has a crisp and crisp food An object of the present invention is to provide an emulsifier composition for obtaining a spring roll skin having a long-lasting feeling, and a spring roll skin obtained using the emulsifier composition and having the above-mentioned characteristics.
本発明の春巻の皮用乳化剤組成物は、ＨＬＢ値が１０以上のショ糖脂肪酸エステルと有機酸モノグリセリドとを、ショ糖脂肪酸エステル２５〜７５重量％、有機酸モノグリセリド２５〜７５重量％となる配合割合で含有してなるものとする。 The emulsifier composition for spring rolls of the present invention comprises a sucrose fatty acid ester having an HLB value of 10 or more and an organic acid monoglyceride in an amount of 25 to 75% by weight and an organic acid monoglyceride of 25 to 75% by weight. It shall be contained in a blending ratio.
上記において、有機酸モノグリセリドはコハク酸モノグリセリド及びジアセチル酒石酸モノグリセリドから選択された１種又は２種以上であることが好ましい。 In the above, the organic acid monoglyceride is preferably one or more selected from succinic acid monoglyceride and diacetyltartaric acid monoglyceride.
本発明の春巻の皮は、主として小麦粉及び澱粉からなる原料粉に乳化剤組成物が配合されてなる春巻の皮であって、上記ショ糖脂肪酸エステルと有機酸モノグリセリドの合計量が小麦粉及び澱粉の合計量に対して０．３〜３重量％となる割合で、上記本発明の乳化剤組成物が配合されてなるものとする。 The spring roll skin of the present invention is a spring roll skin in which an emulsifier composition is blended with raw material powder mainly composed of wheat flour and starch, and the total amount of the sucrose fatty acid ester and organic acid monoglyceride is wheat flour and starch. The emulsifier composition of the present invention is blended at a ratio of 0.3 to 3% by weight with respect to the total amount.
上記春巻の皮は、ＤＥ値が２０％以下のデキストリンが小麦粉及び澱粉の合計量に対し５重量％以上２０重量％以下の割合でさらに配合されたものとすることができる。 The spring roll skin may be further blended with a dextrin having a DE value of 20% or less in a proportion of 5% by weight to 20% by weight with respect to the total amount of wheat flour and starch.
本発明によれば、春巻の皮において、焼成後の皮の強度の低下やムラを抑制することができ、油ちょう後の食感の経時的な低下を抑制して、歯切れの良いパリパリした食感を長時間持続させることが可能となる。 According to the present invention, in the spring roll skin, it is possible to suppress a decrease in strength and unevenness of the skin after baking, to suppress a decrease in the texture over time after oiling, and to crisp crispy It is possible to maintain the texture for a long time.
本発明の春巻の皮用乳化剤組成物は、ＨＬＢ値が１０以上のショ糖脂肪酸エステルと有機酸モノグリセリドとを必須成分として含有するものである。
ショ糖脂肪酸エステルはＨＬＢ値が１０以上のものであればよく、その他の条件、例えば構成脂肪酸等は特に限定されない。ＨＬＢ値が１０より低いと油ちょう直後のパリパリ感が低下する。
The emulsifier composition for spring rolls of the present invention contains a sucrose fatty acid ester having an HLB value of 10 or more and an organic acid monoglyceride as essential components.
The sucrose fatty acid ester has only to have an HLB value of 10 or more, and other conditions such as constituent fatty acids are not particularly limited. When the HLB value is lower than 10, the crispness immediately after oiling is lowered.
ＨＬＢ値が１０以上のショ糖脂肪酸エステルは、乳化剤組成物全体に占める割合が２５〜７５重量％であるものとする。２５重量％未満であると焼成後の皮の焼きムラが多くなり、７５重量％を越えるとパリパリ感が低下する。 The sucrose fatty acid ester having an HLB value of 10 or more has a ratio of 25 to 75% by weight in the total emulsifier composition. If it is less than 25% by weight, uneven baking of the skin after firing increases, and if it exceeds 75% by weight, the crispness is lowered.
有機酸モノグリセリドは、コハク酸脂肪酸モノグリセリド若しくはジアセチル酒石酸モノグリセリド、又はこれらの混合物であることが好ましい。あるいは、コハク酸モノグリセリド、ジアセチル酒石酸モノグリセリドをアルカリ中和し、ナトリウム塩及び／又はカリウム塩としたものも好適に使用できる。これら以外の有機酸モノグリセリド、例えばクエン酸モノグリセリド、乳酸モノグリセリド、酢酸モノグリセリド等は、本発明の効果を損なわない範囲で使用できる。 The organic acid monoglyceride is preferably succinic acid fatty acid monoglyceride or diacetyltartaric acid monoglyceride, or a mixture thereof. Alternatively, a succinic acid monoglyceride and a diacetyltartaric acid monoglyceride obtained by alkali neutralization to form a sodium salt and / or a potassium salt can also be suitably used. Other organic acid monoglycerides such as citric acid monoglyceride, lactic acid monoglyceride, and acetic acid monoglyceride can be used within the range not impairing the effects of the present invention.
有機酸モノグリセリドも、乳化剤組成物全体に占める割合が２５〜７５重量％であることが好ましい。２５重量％未満であるとパリパリ感が低下し、７５重量％を越えると焼成後の皮の焼きムラが多くなる。 The proportion of the organic acid monoglyceride in the emulsifier composition is preferably 25 to 75% by weight. If it is less than 25% by weight, the crispy feeling is lowered, and if it exceeds 75% by weight, uneven baking of the skin after baking increases.
本発明の乳化剤組成物は上記以外の成分を含有していてもよいが、ＨＬＢ値が１０以上のショ糖脂肪酸エステルと有機酸モノグリセリドとを、配合比率が重量比でショ糖脂肪酸エステル：有機酸モノグリセリド＝２５：７５〜７５：２５となる割合で含有するものであることが好ましい。 The emulsifier composition of the present invention may contain components other than those described above, but the sucrose fatty acid ester having an HLB value of 10 or more and the organic acid monoglyceride are mixed at a weight ratio of sucrose fatty acid ester: organic acid. It is preferable to contain in the ratio which becomes monoglyceride = 25: 75-75: 25.
本発明の春巻の皮は、小麦粉及び澱粉からなる原料粉に、水、食塩等の調味料等の通常用いられる材料を加え、さらに上記した本発明の乳化剤組成物を配合してなるものである。本発明の乳化剤組成物の使用量は、ＨＬＢ値が１０以上のショ糖脂肪酸エステルと有機酸モノグリセリドの合計量が小麦粉及び澱粉の合計量に対して０．３〜３重量％となる割合が好ましい。０．３重量％未満ではパリパリ感が不十分であり、３重量％を超えると風味の点で問題となる。 The spring roll skin of the present invention is obtained by adding a commonly used material such as seasonings such as water and salt to the raw material powder composed of wheat flour and starch, and further blending the above-described emulsifier composition of the present invention. is there. The amount of the emulsifier composition of the present invention is preferably such that the total amount of sucrose fatty acid ester having an HLB value of 10 or more and the organic acid monoglyceride is 0.3 to 3% by weight based on the total amount of wheat flour and starch. . If it is less than 0.3% by weight, the crispness is insufficient, and if it exceeds 3% by weight, there is a problem in terms of flavor.
本発明の春巻の皮は、好ましくはＤＥ（dextrose equivalent）値が２〜２０％であるデキストリンをさらに含有するものとする。ＤＥ値が２０％を超えるデキストリンでは経時的な食感の低下を抑制することができない。また、デキストリンの含有量は小麦粉及び澱粉の合計量に対して５％重量以上２０重量％以下であることが好ましい。５重量％未満では経時的な食感の低下を抑制する効果が不十分であり、添加による効果が得られない。２０重量％を越えると、皮がもろくなり、品質低下を来し、また作業性にも影響を及ぼし、好ましくない。 The spring roll of the present invention preferably further contains dextrin having a DE (dextrose equivalent) value of 2 to 20%. A dextrin having a DE value of more than 20% cannot suppress a decrease in texture over time. Moreover, it is preferable that content of dextrin is 5 to 20 weight% with respect to the total amount of wheat flour and starch. If it is less than 5% by weight, the effect of suppressing a decrease in texture over time is insufficient, and the effect of addition cannot be obtained. If it exceeds 20% by weight, the skin becomes brittle, the quality deteriorates, and the workability is affected, which is not preferable.
小麦粉は、春巻皮の製造に従来から用いられている小麦粉であればいずれのものでもよく、強力粉、準強力粉、中力粉、薄力粉を用いることができるが、皮の強度を維持するためには総粗蛋白質が８．０重量％以上であることが好ましい。 The flour may be any flour that has been conventionally used in the production of spring rolls, and may be strong flour, semi-strong flour, medium flour, or weak flour, but to maintain the strength of the peel. The total crude protein is preferably 8.0% by weight or more.
春巻皮の材料としては、上記した小麦粉、澱粉、水及び調味料以外に、油脂、粉末油脂、加工澱粉、糖類、増粘安定剤、食物繊維、活性グルテン、加水分解グルテン、小麦グリアジン、小麦グルテニン等の小麦由来蛋白質、卵白、乳清蛋白質等の小麦由来以外の蛋白質を配合してもよい。 In addition to the above-mentioned wheat flour, starch, water, and seasoning, the spring roll skin includes fats and oils, powdered fats and oils, processed starches, sugars, thickening stabilizers, dietary fiber, active gluten, hydrolyzed gluten, wheat gliadin, wheat You may mix | blend proteins other than wheat origin, such as wheat origin proteins, such as glutenin, egg white, and whey protein.
また、本発明の乳化剤組成物以外の乳化剤を、本発明の目的を外れない範囲で使用することもできる。 Moreover, emulsifiers other than the emulsifier composition of this invention can also be used in the range which does not deviate from the objective of this invention.
以下、実施例により本発明をさらに具体的に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to a following example.
＜調製方法＞
表１に示す処方で、小麦粉、α化澱粉のプレミックスに、下記表３〜５に示す乳化剤、デキストリン、食塩水（５℃）、大豆油を添加後、ホバートミキサーで攪拌し（５℃、ｓｔａｇｅ２×１２分）、小麦粉バッターを調製した。これを５℃で１時間熟成後焼成し、厚さ０．３〜０．５ｍｍの春巻皮を製造した。
<Preparation method>
In the prescription shown in Table 1, after adding the emulsifier, dextrin, saline (5 ° C) and soybean oil shown in Tables 3 to 5 below to the premix of wheat flour and pregelatinized starch, the mixture is stirred with a Hobart mixer (5 ° C, stage 2 × 12 minutes), a flour batter was prepared. This was aged at 5 ° C. for 1 hour and then baked to produce a spring roll with a thickness of 0.3 to 0.5 mm.
この春巻皮を１７０ｍｍ×１７０ｍｍにカットし、野菜、肉、調味料を用いて製造した具材１３ｇを載せ、巻き上げて、揚げ用春巻を製造した。この揚げ用春巻を一晩冷凍した後、１８０℃のコーン油で５分間油ちょうし、３０分間室温放置、又は所定時間密閉容器内で保存した後に春巻の食感試験に供した。 This spring roll skin was cut into 170 mm × 170 mm, and 13 g of ingredients produced using vegetables, meat and seasonings were placed on the roll and rolled up to produce a spring roll for frying. This fried spring roll was frozen overnight, then oiled with corn oil at 180 ° C. for 5 minutes, left at room temperature for 30 minutes, or stored in a sealed container for a predetermined time, and then subjected to a spring texture test.
評価項目と判定基準は以下の通りである。結果を表３〜５に示す。 Evaluation items and criteria are as follows. The results are shown in Tables 3-5.
＜焼成後の皮＞
皮のムラは目視で判定し、皮の弾力は手で引っ張って判定した。判定基準は次表２に示した通りである。
<Skin after firing>
Skin unevenness was judged visually, and skin elasticity was judged by pulling by hand. The determination criteria are as shown in Table 2 below.
＜油ちょう後の春巻の食感＞
５ パリパリ感が強く簡単に噛み切れる
４ パリパリ感があり噛み切りやすい
３ パリパリ感が少しあり普通に噛み切れる
２ パリパリ感が弱いが普通に噛み切れる
１ パリパリ感が全くなく噛み切りにくい
<Feeling of spring rolls after oil>
5 Strong and crisp and easy to bite. 4 Crisp and easy to bite. 3 A little crispy and bite normally.
表３〜５に示された結果から分かるように、本願発明に係る実施例の乳化剤組成物を用いた春巻の皮はいずれも焼成後の強度が維持され、焼きムラもほとんど生じず、パリパリした歯切れの良い食感が長時間持続したのに対し、比較例のものはいずれも食感が短時間で低下し、また、多くが強度や焼きムラにおいても劣る結果となった。 As can be seen from the results shown in Tables 3 to 5, the spring roll skins using the emulsifier compositions of the examples according to the present invention all maintain the strength after firing, hardly cause uneven baking, and crispy. While the crisp and crisp texture lasted for a long time, all of the comparative examples showed a decrease in texture in a short time, and many of them were inferior in strength and uneven baking.
Claims (4)
前記ショ糖脂肪酸エステルと有機酸モノグリセリドの合計量が小麦粉及び澱粉の合計量に対して０．３〜３重量％となる割合で、請求項１又は２に記載の乳化剤組成物が配合されてなる春巻の皮。 A spring roll skin in which an emulsifier composition is blended with raw material flour mainly composed of wheat flour and starch,
The total amount of the sucrose fatty acid ester and the organic acid monoglyceride is blended with the emulsifier composition according to claim 1 or 2 at a ratio of 0.3 to 3% by weight based on the total amount of wheat flour and starch. Spring roll skin.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013146206A (en) * | 2012-01-18 | 2013-08-01 | Mitsubishi-Kagaku Foods Corp | Harumaki (egg roll) skin and harumaki using the same |
| JP2016214181A (en) * | 2015-05-22 | 2016-12-22 | 昭和産業株式会社 | Composition for crust of fried wrapped bean paste food product, crust of fried wrapped bean paste food product, production method of fried wrapped bean paste food product and fried wrapped bean paste food product |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013146206A (en) * | 2012-01-18 | 2013-08-01 | Mitsubishi-Kagaku Foods Corp | Harumaki (egg roll) skin and harumaki using the same |
| JP2016214181A (en) * | 2015-05-22 | 2016-12-22 | 昭和産業株式会社 | Composition for crust of fried wrapped bean paste food product, crust of fried wrapped bean paste food product, production method of fried wrapped bean paste food product and fried wrapped bean paste food product |
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