JP2019180290A - Spring roll, and production method of spring roll - Google Patents

Abstract

To provide not only a spring roll formed by putting one ingredient into one spring roll in a conventional way but also a spring roll formed by putting two or more kinds of ingredients having different tastes or ingredients into one spring roll; and to provide a production method of the spring roll.SOLUTION: There is provided a spring roll in which two or more kinds of ingredients having different tastes or ingredients, and a partitioning material for partitioning the ingredients are wrapped with a skin. In a production method of the spring roll, two or more kinds of ingredients having different tastes or ingredients are wrapped with a skin, and partitioning material for partitioning two or more kinds of ingredients are also wrapped with the skin.SELECTED DRAWING: Figure 1

Description

The present invention is not limited to the conventional spring rolls with one taste in one spring roll, but also the production of spring rolls or spring rolls with two or more ingredients with different tastes and ingredients in one spring roll Is the method.

In Japan, when it comes to spring rolls, it is common to boil ingredients with a soy sauce flavor and then thicken with water-soluble potato starch. It is disclosed that a spring roll containing a half-boiled egg soaked with another type of flavor can be made.

Japanese Patent Application No. 2017-223336

In the conventional cooking method, there is a wide variety of spring rolls of one kind. On the other hand, in recent years, a wide variety of deep-fried foods exist along with the diversification of lifestyles. Even with that seasoning, new things are constantly being researched. In light of other fried foods, spring rolls are hard to say that demand is growing. The present inventor is to provide a spring roll that can be combined with various variations in order to solve the above-described problems.

The present inventor conducted intensive research to solve the above-described problems, and found that the spring roll ingredients do not flow while being fried in oil.
Based on the above-mentioned knowledge, the present inventor has further intensively studied and finally wrapped up and completed five types of spring rolls (materials) in a single spring roll skin. The five flavors with different ingredients are curry-flavored half-boiled egg, bacon and melted cheese, chicken tomato boiled, minced pork vermicelli, and custard cream.

As described above, spring rolls containing two or more kinds of ingredients with different tastes and ingredients are expected to be applied to industrial uses such as eating out and eating out of home due to various variations.

It is a sketch from the side from the top of the spring roll and divider containing five types of spring roll ingredients with different tastes and ingredients. It is a flowchart of a spring roll containing five types of spring roll ingredients with different tastes and ingredients and a general soy sauce-style spring roll.

Hereinafter, embodiments of a cooking method using spring rolls according to the present invention will be described in detail with reference to the accompanying drawings.
Example 1 is a basic method of making a spring roll containing five types of spring roll ingredients described in FIGS.
Finally, precautions and application examples of spring rolls described in the embodiments will be described.

The spring rolls are roughly divided into six types, and spring rolls are made in one or a combination of two or more types.
B) Spring rolls cooked with ingredients that are heated with soup and seasoned with water-soluble potato starch or flour.
B. Spring rolls cooked with ingredients that are seasoned while cooking ingredients.
C. Spring rolls cooked with ingredients that have been cooked with ingredients and then seasoned or soaked in a seasoning liquid.
D. Spring rolls cooked with heat-cooked ingredients after adding flavor to the ingredients.
E, spring rolls cooked with seasoning in non-heated ingredients.
Spring rolls cooked with ingredients that have not been tasted by cooked or unheated cooks.

Spring rolls containing the five types of spring roll ingredients of the present invention are made by the above-mentioned b), b, c, d, h. The ingredients will be described below.
The ingredients for a are custard cream.
Boiled chicken is boiled with tomato.
Ingredients for the half-boiled egg with curry flavor.
The ingredients of D are bacon.
The ingredients of ho are minced pork and cherries.
Ingredients include vermicelli, onion, banana, cucumber fruit, melted cheese and tok.

The spring roll of the present invention can be applied in addition to those introduced in the first embodiment. And if you don't want to touch the taste of spring roll ingredients, you can use tok (Korean food ingredients), mashed potatoes, mashed pumpkins, etc. This is because if you roll a spring roll that uses the tok as a partition with oil, the outer periphery of the tok will be in close contact with the inside, so there is almost no contact. Details of foods that can be used for Toku's precautions and partitions will be described later. In this cooking method, a spring roll satisfying this condition can be made into a spring roll containing two or more different spring roll ingredients of the present invention.

≪How to make spring rolls containing five kinds of spring roll ingredients with different tastes and ingredients≫
The present invention is a cooking method in which two or more kinds of spring roll ingredients are put in one spring roll, but in Example 1, spring rolls containing five kinds of spring roll ingredients with different tastes and ingredients ( This will be described using an example of FIG. In addition, this invention can increase the kind of taste as long as it can be wrapped with spring roll skin.
FIG. 2 is a flowchart illustrating a conventional spring roll cooking method and the present invention. In addition, Example 1 is an inventor's cooking method to the last, and does not limit this invention.
(Conventional cooking method)

Shred pork, salmon, Chinese cabbage, and dried shiitake mushrooms (returned with water). The pork is seasoned (sake, salt, umami seasoning, pepper, egg, then starch).
Heat the pan and add more oil than pork. When the temperature of the oil reaches about 100 ° C, pour the pork and set it on fire, then use a colander to separate the pork and pot oil into separate containers. Ginger ginger in a pan and fry it lightly. Put the salmon, Chinese cabbage, dried shiitake mushroom, and oiled pork in the pan and add sake, soy sauce, sugar, umami seasoning, oyster sauce, and chicken curry soup to about 30% of all ingredients. Add and simmer. After boiling for about 15 minutes, remove the water from the vegetables. When the water is completely cooked, add a lot of water-soluble starch while mixing and add sesame oil from the pot skin. When the ingredients are transferred to a cooking vat and there is no rough heat and they cool down, wrap them and cool them down to about 3 ℃ in the refrigerator. (Step A-1)

Knead the flour with a small amount of water to make a flour paste. Place the ingredients in a rectangle in the middle of the lower half of the spring roll. The ingredients to be placed are about 30-35g. After winding the ingredients around the spring roll, fold the skin on both sides inward, and then wrap it from the front to the back, and apply a long flour paste to the tip. Wind to the end. (Step A-7)

Turn on the pan, add a lot of oil, raise the temperature to about 180 ° C, and add the spring roll (step A-9). Maintain oil temperature at about 160-170 ° C. When the spring roll floats and the surface color becomes dark, the fire power is set to high heat and 10 seconds later (high fire to improve draining after frying), the conventional spring roll is completed.
(Cooking method of the present invention)

Prepare 5 kinds of spring roll ingredients with different taste and ingredients. First, prepare a half-boiled egg with curry flavor. Curry seasoning liquid is fried in a small amount of garlic with a little oil in a pan, stir-fry curry powder, put chicken soup that is soaked with half-boiled egg, sake, soy sauce, umami seasoning, granulated sugar, ketchup, Worcester sauce , Mix medium sauce, curry roux, milk and butter, add flavor to the container and cool. Put the water so that the egg is soaked in the pan, and put cracks in the air chamber (rounded) of the egg that comes out of the refrigerator (there is an air chamber in the rounded side, and if the crack is put in, the capsule will be broken) (When you peel off the candy later, it will be easier to clean.) Put the egg in a pan and set it on fire. After boiling, transfer to ice water after 5 minutes and 10 seconds and cool. When it has cooled, peel the egg shells and immerse them in a curry-flavored seasoning liquid. Cover and let the refrigerator soak for 5 days or more. (Step A-2) It takes 5 to 9 days for the egg yolk to soak in the egg yolk, and after that, the half-boiled egg is damaged.

Prepare the second bacon and melted cheese by cutting the bacon slices into 1cm pieces. (Step A-3)

Prepare a third chicken stewed in tomato. Put olive oil in a frying pan and fry the chopped onion until it is transparent. Once transferred to another container, add olive oil to the frying pan. Fry a small amount of garlic in a vacant area of the frying pan, put the onion in a separate container, put the cut tomato can, sake, salt, pepper, Worcester sauce, ketchup, and sugar, and simmer for about 20 minutes. When the taste is adjusted, put the butter into a container. When the heat is removed and cool, cool it in the refrigerator after wrapping. (Step A-4)

Prepare a fourth ground pork and vermicelli. Add the sake, soy sauce, granulated sugar, umami seasoning, oyster sauce, pepper and sesame oil to the minced pork and mix well to make the taste a little deeper. Add about 6% gram of minced pork and mix well. After wrapping, store in a refrigerator. (Step A-5)
The reason why vermicelli is poured dry is that it absorbs moisture and gravy from minced pork.

Prepare a fifth custard cream. In a cooking bowl, mix 10g of flour, 20g teaspoon of granulated sugar, and 1 egg yolk. After heating 100 cc of milk so that it does not boil in a pan, mix it into a bowl containing egg yolk in two or three times. Add 2 to 3 drops of vanilla essence and return to the pan where the milk is warmed.
Mix well on low heat. When it has become a little harder, transfer it to a container and remove the rough heat. (Step A-6)

If all ingredients can be cooled in the refrigerator at about 3 ° C, prepare them before wrapping them in spring. Cut the first half-boiled egg vertically and prepare 0.5 pieces and 4 onion slices. The third chicken stewed in tomato is cut into thin slices of about 12g. The banana and cucumber fruit to be used in the fifth step are prepared by dicing around 6g. If there are ingredients that drip, wipe off the moisture with a paper towel for cooking. Add a small amount of water to the flour and knead it to prepare a flour paste.

Prepare two square spring rolls. Prepare a spring roll with a rectangular shape that is glued with flour on both ends 1.5cm. Wrap the ingredients while leaving the lower half of the spring roll skin and the bent parts at both ends.
Arrange the first ingredients from the end. Curry-flavored half-boiled egg with 0.5 small amount of curry powder, 4 pieces of onion, 2nd ingredients, bacon slice 1cm, melted cheese proper amount, 3rd ingredients, 12g chicken stewed with tomato Add a small amount of boiled ingredients, 4th ingredient, minced pork and 10g of vermicelli, and 1 piece of tok, 5th ingredient, banana, cucumber fruit and custard cream. (It will be in the state of Fig. 1)
Wrap the spring roll so that it wraps around from the front and the outer periphery of the tok is in close contact with the spring roll. Roll up. (Step A-8)

Turn on the pan, add a lot of oil, raise the temperature to about 180 ° C, and add the spring roll (step A-9). 2 minutes and 50 seconds while maintaining the temperature of the oil at about 160 ° C to 170 ° C. When spring rolls float and the color of the surface becomes dark, set the heating power to high heat and take it out of the oil 10 seconds later (high heat to improve oil draining after frying) of the taste and ingredients of the present invention A spring roll containing two or more (five types) different spring roll ingredients is completed.
The spring rolls containing these five ingredients are considered in order based on the assumption that they will be eaten from a half-boiled egg.
(Application example of cooking of the example)

Although the embodiments of the present invention have been described above, the specific configuration and means of the present invention can be arbitrarily modified and improved within the scope of the technical idea of each invention described in the claims. I can do it.
The precautions and application examples of the first embodiment will be described. Spring rolls are weak against moisture, and when wrapping ingredients, the skin is easily broken, and when fried in oil, holes are easily opened and the strength decreases after frying. Spring rolls containing the five ingredients of the present invention take time to eat, so care must be taken not to break due to moisture.
It is necessary to prevent water from coming out of ingredients with ingredients such as water-soluble potato starch and wheat flour during cooking. In the ingredients for ro, ha, ni, ho, when wrapping in spring rolls, it is better to wipe off the moisture with a paper towel for cooking.

Ingredients in spring rolls do not flow when fried in oil. (Except for melted cheese, etc.) So there is no need to put a tok between the ingredients. It is necessary to consider whether or not to put the tok by the nickname of the ingredients next to each other. And if the outer periphery of the tok is diagonal, even when sandwiching the tok, wrap it so that the outer periphery of the tok is in close contact with the spring roll skin.

The spring roll of the present invention has a fried time of 3 minutes, but when the half-boiled egg is overheated and completely cured, the texture becomes crunchy and the taste is blurred and feels thin. If you don't have a half-boiled egg wrapped in it, you can fry it for more than three minutes. And the pork minced spring vermicelli stored in refrigeration is 10g so that it can be heated in 3 minutes. When half-boiled boiled eggs are frozen in a normal freezer, the whites become scary and the yolks are unsuitable for freezing because the moisture is released and the texture becomes poor.

In Example 1, it is fried in oil for 3 minutes because it is wrapped in refrigerated ingredients, but in the case of a frozen spring roll, the tok is sandwiched in the spring roll depending on the amount of ingredients. If so, it must be fried for about nine minutes. This is because the temperature of the tok must be 80 ° C. or higher for the tok to be completely softened. And if the spring rolls with tocks are completely cooled, the tocks will harden, so it is better to eat them while they are warm. However, if the bag is shaped like a tok and made into a divider, the outer periphery of the bag will closely fit the inside of the spring roll just like the tok. Moreover, it does not become hard even when cooled.

(A) Solid ingredients (B) Fluid ingredients (including solid ingredient deformation systems)
Either of these should be satisfied.
Rice, bread, macaroni and pasta, sausages, fried chicken, rice cake, chrysanthemum, rice paper, chrysanthemum, Satsuma coffee, taro, celebes, bamboo shoots, watermelon, eight heads, potatoes, yacon , Nagatoro, Broad bean, Moroccoingen, Cancer, Takano Tofu, Okara, Yuba, Nanban, Chestnut, Lotus root, Udo, Greenpeace, Turnip, Cauliflower, Kanpyo, Cabbage, Chinese cabbage, Pepper, Maki, Zucchini, Celery, Daikon, Salmon, onion, winter potato, tomato, eggplant, carrot, salmon, Chinese cabbage, paprika, bell pepper, broccoli, spinach, Japanese mustard spinach, chingena, makomodake, sprouts, burdock, lettuce, avocado, banana, asparagus, green soybean, shiso, wood ear, Shiitake mushroom, flat mushroom, eringi, wakame, sea bream, bamboo ring, date roll, tsumire Fish meat ham, fish sausage, boneless ham, loin ham, shoulder ham, press ham, chopped ham, bacon, liver paste, cheese, potato chips, udon, somen noodles, shrimp, vermicelli, corn, corn flakes, tapioca, etc. There are also incomplete ingredients in that it adheres to the spring roll skin from the inside. If it does not harden even when cooled like a tok, it is suitable for lunch boxes. Foods that do not retain their shape, such as mashed potatoes and mashed pumpkins, are easy to process as ingredients for partitions. If mashed potato is used as a substitute, about 5g is considered desirable between ingredients. This is because if it is too much and too persistent and too little, it will not become a partition.

In addition, you may preserve | save the spring roll before cooking in a refrigerator or a freezer between A-8 and A-9. Further, in the above embodiment, a predetermined tool wrapped in a skin and fried in oil is referred to as “spring roll”, but the present invention is not limited to this, and the predetermined tool wrapped in a skin, and then refrigerated. Or frozen ones are also included in “spring rolls”. Also, “spring rolls” include refrigerated or frozen fried foods.

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The spring roll cooking method containing two or more kinds of spring roll ingredients with different tastes and ingredients related to this invention is not only provided at restaurants and homes, but also manufactured and sold and can be distributed as products. . All of them are spring rolls with two kinds of ingredients with different tastes, spring rolls with three kinds of ingredients, spring rolls with four kinds of ingredients, and five kinds of ingredients according to consumer preference You can choose spring rolls and so on.

A-2 to A-6 This is a sketch of a spring roll containing five different ingredients and dividers (tock) with different tastes and ingredients.
A-1 to A-9 This is a flowchart of spring rolls containing five kinds of ingredients with different tastes and ingredients.

Claims (6)

A spring roll characterized by wrapping two or more ingredients with different tastes and ingredients. A spring roll characterized by wrapping two or more ingredients with different tastes and ingredients and a divider that separates the ingredients. A method for producing spring rolls, comprising wrapping two or more ingredients with different tastes and ingredients in a skin. 4. The method of manufacturing spring rolls according to claim 3, wherein a partition for partitioning the two or more types of ingredients is wrapped with a leather. The method for producing spring rolls according to claim 3 or 4, wherein the material wrapped in the skin is refrigerated or frozen. 6. The method for producing spring rolls according to claim 3, wherein the material wrapped with the skin is fried in oil.

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