JP2588711Y2 - Spring Rolls - Google Patents
Spring RollsInfo
- Publication number
- JP2588711Y2 JP2588711Y2 JP1992024312U JP2431292U JP2588711Y2 JP 2588711 Y2 JP2588711 Y2 JP 2588711Y2 JP 1992024312 U JP1992024312 U JP 1992024312U JP 2431292 U JP2431292 U JP 2431292U JP 2588711 Y2 JP2588711 Y2 JP 2588711Y2
- Authority
- JP
- Japan
- Prior art keywords
- skin
- present
- spring
- spring rolls
- frying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本考案はパリパリ感のある食感を
有する春巻に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spring roll having a crispy texture.
【０００２】[0002]
【従来の技術】従来の春巻は成型時に皮が何重にも重な
りあう構造を有する。このため、油ちょう前長時間保存
後に皮が厚い一枚皮の様になり、あるいは油ちょう後長
時間保存後に皮が空気中の水分及び具からの水分を吸い
込むため皮がしなっとなり、皮の食感にパリパリ感が無
くなるという欠点があった。2. Description of the Related Art Conventional spring rolls have a structure in which skins are superimposed one upon another during molding. For this reason, after long-time storage before frying, the skin looks like a thick single skin, or after long-time storage after frying, the skin absorbs moisture in the air and moisture from the tool, causing the skin to buckle. There was a drawback that the texture of the fish disappeared.
【０００３】[0003]
【発明が解決しようとする課題】本考案が解決しようと
する課題は、春巻の皮の食感について、油ちょう前長時
間保存後に、あるいは油ちょう後長時間保存後に、皮の
食感のうちパリパリ感が従来品に比べ増大した春巻を提
供することである。The problem to be solved by the present invention is that the skin texture of spring rolls can be measured after a long period of storage before frying or after a long period of storage after frying. Among them is to provide spring rolls with a crisp feeling that is increased compared to conventional products.
【０００４】[0004]
【課題を解決するための手段】本願考案者らは、上記課
題を解決すべく鋭意研究の結果、重なりあう春巻の皮と
皮の間に、可食性固形物を挟み空隙を設けることによ
り、皮と皮の付着を防止すると共に、調理時の油ちょう
で速やかに水蒸気および揚げ油が往き来できるようにす
ることが可能であることを見いだし本考案を完成させ
た。Means for Solving the Problems The inventors of the present invention have conducted intensive studies in order to solve the above-mentioned problems, and as a result, an edible solid has been interposed between skins of overlapping spring rolls to form a gap. The inventors have found that it is possible to prevent the adhesion of the skin to the skin and to make it possible for steam and frying oil to flow back and forth quickly with the frying during cooking, thus completing the present invention.
【０００５】すなわち、本願考案は、粒径０．１〜２．
０ｍｍの可食性固形物が表面に０．１〜０．６ｇ／１０
０ｃｍ2の量で散布された春巻皮を用いることを特徴と
する春巻である。[0005] That is, the invention of the present application has a particle size of 0.1-2.
0 mm edible solid on the surface 0.1-0.6 g / 10
A spring roll characterized by using spring rolls sprayed in an amount of 0 cm 2 .
【０００６】本考案に用いる春巻皮は特に限定されるも
のでなく、通常の春巻皮でかまわない。[0006] The spring rolls used in the present invention are not particularly limited, and ordinary spring rolls may be used.
【０００７】本考案に用いる可食性固形物は、粒径０．
１〜２．０ｍｍの範囲の大きさのものであり、好ましく
は０．８〜１．５ｍｍの範囲の大きさのものである。例
えばドライパン粉、クラッカーパン粉、植物性タンパク
質、春雨の粉末、木ノ実の粉末、豆類の粉末、穀類の粉
末があげられる。The edible solid used in the present invention has a particle size of 0.
It has a size in the range of 1 to 2.0 mm, and preferably has a size in the range of 0.8 to 1.5 mm. For example, dry bread crumbs, cracker bread crumbs, vegetable protein, vermicelli powder, larch powder, legume powder, and cereal powder can be mentioned.
【０００８】皮表面に散布される可食性固形物の量は、
０．１〜０．６ｇ／１００ｃｍ2であり、好ましくは
０．１５〜０．３５ｇ／１００ｃｍ2である。可食性固
形物は皮の片面だけに散布されても良いが、両面に散布
されても良い。また、皮と皮が重なりあう面だけに散布
されても良い。[0008] The amount of edible solids sprayed on the skin surface is
It was 0.1 to 0.6 g / 100 cm 2, preferably 0.15~0.35g / 100cm 2. The edible solids may be sprayed on only one side of the skin, or may be sprayed on both sides. Alternatively, the skin may be sprayed only on the surface where the skins overlap.
【０００９】春巻の製造方法は通常の製造方法でかまわ
ない。通常の春巻の製造フローを図１に、成型（ローリ
ング）の仕方を図２に示す。図３には特に本願考案の春
巻の成型（ローリング）の仕方の一例を示す。可食性固
形物を皮に散布する工程は図１の皮の切断工程の後でも
良いし、成型（ローリング）と同時に行なっても良い。
また、具を乗せた後に行なっても良い。[0009] The spring roll may be produced by a usual production method. FIG. 1 shows a production flow of a normal spring roll, and FIG. 2 shows a method of molding (rolling). FIG. 3 shows an example of a method of molding (rolling) the spring roll of the present invention. The step of spraying the edible solid on the skin may be performed after the step of cutting the skin shown in FIG. 1 or may be performed simultaneously with the molding (rolling).
Moreover, you may carry out after putting a tool.
【００１０】可食性固形物を皮に散布する方法は、特に
限定されるものではなく、皮に均一に散布されればいず
れの方法も用いることができる。例えば、篩を用いた散
布方法などがあげられる。[0010] The method of spraying the edible solid on the skin is not particularly limited, and any method can be used as long as it is uniformly sprayed on the skin. For example, a spraying method using a sieve may be mentioned.
【００１１】本考案は、従来の作り方では、重なり合っ
ている皮が密着或は接着していたものを、皮に可食性固
形物を散布することにより、皮の密着・接着を防止する
ことにある。本発明品の一例と従来品の断面比較を図４
に示す。An object of the present invention is to prevent the close contact and adhesion of the skin by spraying an edible solid onto the skin, whereas the conventional method in which the overlapping skins adhere or adhere to each other. . Fig. 4 shows a cross-sectional comparison between an example of the present invention and a conventional product.
Shown in
【００１２】[0012]
【実施例】以下、実施例に従い本考案を、更に詳しく説
明する。Hereinafter, the present invention will be described in more detail with reference to the following examples.
【００１３】（実施例１ チルド保存） 常法で焼いた大きさ１８ｃｍ×１８ｃｍの春巻の皮に、
１８ｍｅｓｈに揃えたドライパン粉（可食性固形物）
を、１枚当り０．８ｇ散布してから具（３６ｇ／本）を
のせ成型した。成形品重量は５０ｇ／本であった。これ
をチルド（５℃）で２日保存したものをサンプルとし
た。喫食時の油ちょう条件は１７５℃×４分とした。従
来品のコントロールと、皮の食感の比較を官能検査（ｎ
＝８）により評価した。コントロールも同条件でチルド
保存し、油ちょうした。結果を表１に示す。表１より明
らかなようにサンプルの方が、優位に好まれた。(Example 1 chilled storage) A spring roll skin of 18 cm x 18 cm baked by a conventional method,
Dry bread crumbs (edible solids) prepared in 18 mesh
Was sprayed at a rate of 0.8 g per sheet, and then a tool (36 g / piece) was placed thereon and molded. The molded article weight was 50 g / piece. This was stored at chilled (5 ° C.) for 2 days to obtain a sample. The fried condition at the time of eating was 175 ° C. × 4 minutes. Sensory test (n
= 8). The control was chilled and preserved under the same conditions and fried. Table 1 shows the results. As is evident from Table 1, the sample was predominantly preferred.
【００１４】[0014]
【表１】 [Table 1]
【００１５】（実施例２ 冷凍保存） 実施例１と同様に作ったものを、冷凍条件の−１８℃で
３０日間保存し１７５℃×５分の条件で油ちょうしたも
のをサンプルとして評価した。コントロールも同条件で
保存、油ちょうした。その結果を表２に示す。（評価方
法は例１と同じ）表２から明らかなように、例１同様サ
ンプルの方が優位に好まれた。(Example 2) Frozen storage A sample prepared in the same manner as in Example 1 was stored at -18 ° C under frozen conditions for 30 days, fried at 175 ° C for 5 minutes, and evaluated as a sample. The control was stored and fried under the same conditions. Table 2 shows the results. (Evaluation method is the same as in Example 1.) As is clear from Table 2, the sample was more preferred as in Example 1.
【００１６】[0016]
【表２】 [Table 2]
【００１７】（実施例３ 油ちょう後の食感の経時変
化） 例２で用いた試料について、油ちょう後喫食時の皮の食
感（パリパリ感）について経時変化を評価した。結果を
表３に示す。表３から明らかなように、テストサンプル
は油ちょう後５時間経過しても皮のパリパリ感が持続
し、従来品（コントロール）の揚げたてとほぼ同様であ
った。(Example 3) Time-dependent changes in texture after frying The samples used in Example 2 were evaluated for changes over time in the texture (crispness) of the skin during eating after frying. Table 3 shows the results. As is evident from Table 3, the test sample had a crispy skin feeling even after 5 hours from the frying, and was almost the same as the freshly-fried conventional product (control).
【００１８】[0018]
【表３】 [Table 3]
【００１９】[0019]
【考案の効果】本考案を実施することにより、チルドあ
るいは冷凍で長期保存した春巻の皮の食感にパリパリ感
を付与することができる。さらに、油ちょう後４〜５時
間経てもパリパリ感を持続させることができる。Effect of the Invention By implementing the present invention, it is possible to impart a crispy texture to the texture of spring roll skin that has been stored for a long time in a chilled or frozen state. Further, the crispness can be maintained even after 4 to 5 hours from the frying.
【図１】春巻の一般的な作り方の流れ図（フローシー
ト）である。FIG. 1 is a flowchart (flow sheet) of a general method of making spring rolls.
【図２】従来の春巻の成型（ローリング）概念図であ
る。FIG. 2 is a conceptual diagram of molding (rolling) of a conventional spring roll.
【図３】本考案に基づいた成型（ローリング）の概念図
である。FIG. 3 is a conceptual diagram of molding (rolling) based on the present invention.
【図４】従来品とテスト品の断面概念図である。FIG. 4 is a conceptual sectional view of a conventional product and a test product.
１．切断された焼き皮 ２．具 ３．可食性固形物 ４．空隙 1. 1. Cut grilled skin Tool 3. Edible solids 4. Void
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平１−218564（ＪＰ，Ａ) (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/48 A21D 13/08 A23L 1/16────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-1-218564 (JP, A) (58) Fields investigated (Int. Cl. 6 , DB name) A23L 1/48 A21D 13/08 A23L 1 / 16
Claims (1)
面に０.１５〜０.３５ｇ/１００ｃｍ2の量で散布された
春巻皮を用いることを特徴とする春巻。1. A spring roll characterized by using spring rolls having edible solids having a particle size of 0.1 to 2.0 mm sprayed on the surface thereof in an amount of 0.15 to 0.35 g / 100 cm 2 . .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1992024312U JP2588711Y2 (en) | 1992-04-16 | 1992-04-16 | Spring Rolls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1992024312U JP2588711Y2 (en) | 1992-04-16 | 1992-04-16 | Spring Rolls |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0582295U JPH0582295U (en) | 1993-11-09 |
| JP2588711Y2 true JP2588711Y2 (en) | 1999-01-13 |
Family
ID=12134666
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1992024312U Expired - Lifetime JP2588711Y2 (en) | 1992-04-16 | 1992-04-16 | Spring Rolls |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2588711Y2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5389091B2 (en) * | 2011-04-01 | 2014-01-15 | 株式会社マルハニチロ食品 | Fried food |
-
1992
- 1992-04-16 JP JP1992024312U patent/JP2588711Y2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0582295U (en) | 1993-11-09 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
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Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
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