JP3430988B2 - Manufacturing method of included food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of an encapsulated food containing spring rolls, etc., for preventing swelling, tearing, puncture of the outer skin or squeezing out / leakage of inner material during heating, including frying. It is about law.

[0002]

2. Description of the Related Art Conventionally, spring rolls are prepared by wrapping an outer skin made of cereal flour, water, salt, etc. as a basic raw material, wrapping an arbitrary inner material, heating it with fried food, etc. In the case of this spring roll, the higher the moisture content of the inner material, the lower the water retention capacity of the inner material, or the higher the degree of sealing of the outer material, the more rapidly the pressure rises due to the steam generated from the inner material during frying, and the outer skin Blisters, tears, punctures, or squeezing out / leaking of internal materials may occur. In the past, measures to deal with such cases have been to lower the water content of the inner materials and increase the water retention capacity. However, there is no deterioration in the food / commercial value (appearance / look) of the spring rolls, flavor and texture. I couldn't deny it.

Attempts to replace the outer skin with yuba in spring rolls often cause swelling / breaking of the outer skin, puncture or squeeze / leakage of the inner material, as compared with the case of the outer skin of the above-mentioned cereals, which is remarkable for foods. There was a defect that impaired product value.

A number of patents, etc., relating to the method for producing encapsulated foods and spring rolls have been published. As a main prior application, in Japanese Patent Laid-Open No. 6-315353, a fluid film, a viscous material, etc. can be easily prepared by encapsulating a protein film containing a protease-containing substance and aging it to soften or decompose the protein film. In addition, it is described that it can be included in a food and the discomfort between the protein film and the inner material when eaten can be eliminated. Further, in Japanese Patent Application Laid-Open No. 57-94268, dry or undried inner material is filled during frying while still having flexibility to close the filling port to prevent leakage of the inner material. It is an instant food that is characterized by being dried with one or more small water passages provided for frying, and can be stored at room temperature for a long time and easily restored by boiling water. Describes complex foods that are fried. On the other hand, in Japanese Unexamined Patent Publication No. 8-289767, 1-15 parts by weight of a high-melting oil having a melting point of 60-80 ° C. is added to a raw material for spring rolls and kneaded with 100 parts by weight of flours in the raw material for skin. The fried frozen spring rolls are characterized in that the ingredients are encapsulated using a sheet of spring rolls formed, and the spring rolls are molded and pre-fried, and the crispy food is crispy even when reheated in a microwave oven. We offer spring rolls that keep your feeling.

However, these conventional techniques are referred to in the present invention as a method for producing an encapsulated food which is characterized in that a hole is provided in the envelope of the encapsulated food, or when the encapsulated food is a spring roll or the envelope is a yuba. Or, during heating of the encapsulated food, to provide the outer skin with a small number and a number of holes suitable for preventing swelling / breaking / puncturing of the outer skin or squeezing out / leaking of the inner material, Furthermore, it is different from the encapsulated food obtained by any of those production methods.

[0006]

[PROBLEMS TO BE SOLVED BY THE INVENTION] A method and a method for preventing swelling / tearing, puncture or squeeze / leakage of inner skin during heating and frying of Yuba spring rolls containing yuba as an outer skin are provided. The issue is to provide the product.

[0007]

SUMMARY OF THE INVENTION The present invention uses an inner material for yuba.
And then add holes to the yuba and sprinkle the powder.
The feature is that the batter liquid is applied and fried.
The present invention relates to a method for manufacturing packaged food. More specifically, the inner material is shredded
Or minced edible raw materials,
During heat, the yuba swells, tears, punctures, or inside
Small size and number suitable for preventing squeezing out and leakage of material
The present invention relates to a manufacturing method for providing the holes in the yuba. Also, the above
The present invention relates to a food obtained by the production method.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. During the heating and frying of the encapsulated food of the present invention, especially Yuba spring rolls whose outer skin is yuba, the outer skin swells, breaks, punctures, or presses the inner material. The present invention relates to a method for preventing leakage and the like and providing the obtained product.

First, the terms of the present invention will be explained. The encapsulated food is a food in which a so-called ingredient or an internal material described later is wrapped with a sheet-like or layer-like outer skin made of an edible raw material. In addition, it also includes the food that has been battered. Examples include spring rolls, gyoza, wontons, pies, and the like. Spring rolls are obtained by wrapping an inner material, which will be described later, with an outer skin according to a known method and heating it by frying, oil baking, or the like. It is one of the so-called Chinese food menus and is similar to this. Yuba is a traditional Japanese processed soybean food and is well known, and is a protein-rich food. It is also called oil skin or tofu skin. It is a scooped-up film / protein film that forms on the liquid surface when soy milk is gently heated to above 80 ° C with or without the addition of edible yellow powder. Is rolled yuba, dried is dried yuba or dried yuba, slightly dried is semi-dry yuba, and frozen is frozen yuba. The yuba to be used in the present invention may be any of the above-mentioned yuba, or may be similar to it, and may be a cut product thereof or the like if necessary.

[0010] In the case of spring rolls, as an example, cereals, water, and salt are basic raw materials, and the outer skins of spring rolls can be manufactured according to known methods. The shape can be based on a known example. Examples of the cereal flour include flour, rice flour, corn flour, buckwheat flour, and the like obtained by pulverizing cereals, and these are used alone or in combination, and are usually flour. The yuba spring roll is the above spring roll wrapped with yuba as its outer skin, and is similar to this. The inner material is not limited in any way, for example, vegetables, seafood, meat, poultry, salt, seasonings, and any other edible raw material, shredded, minced, etc. It is cut into pieces and mixed, and its shape ranges from soft fluid to hard lump. In addition, it also includes those obtained by heat-treating, for example, stir-frying after cutting these internal material raw materials.

The hole may be a hole (ana) of a size that does not cause the outer skin to be broken when the encapsulated food is heated, and may be a size that does not cause the internal material to be extruded. well,
The number of holes should be one or more and should be decided according to the actual situation. As an example, in the case of Yuba Harumaki, it may be a small hole punctured with a needle (meaning stab. As for the appearance of the food, it is preferable that the traces of the holes are not visible, and the holes may be formed by a needle tip. In the case of Yuba spring rolls, about 1 to 60 places can be exemplified as one side. The heating is not particularly limited as long as it is suitable for heating / cooking the above-mentioned encapsulated food. In the spring rolls and yuba spring rolls, preferably, fried heating, oil baking, fried oil, and the like can be exemplified. Blisters, tears, and punctures of the outer skin are caused by the moisture content of the inner material being higher, the water retention capacity of the inner material being lower, or the outer material being tightly sealed, the inner material being rapidly heated during heating such as frying. When the amount of generated water vapor or the amount of air trapped in the outer material is large, the pressure rapidly rises, the outer skin expands, and further, small holes, crevices, or cracks are formed in places where the outer skin pressure is weak.

The squeeze / leakage of the inner material is caused by the heating of the inner material such as Yuba spring roll during the heating of the fry etc., the pressure of which rapidly rises due to the water vapor generated from the moisture of the inner material, and Phenomenon in which the inner material is pushed out by pressure or from the joint of the multi-layer portion, or the inner material leaks from the crevice
It is in a state.

Usually, in the spring roll manufacturing method, an outer skin is cut into a predetermined size in advance, and a separately prepared inner material is divided into predetermined amounts and wrapped by a known method and fried. To do. Production of spring rolls can be performed according to a known method using cereals, water, salt and the like as raw materials.
The thickness, size and shape of the skin can be in accordance with known examples. The inner material is not limited at all, but for example, vegetables, seafood, meat, poultry, salt, seasonings, and any other edible raw material are cut into appropriate sizes such as shredded, minced, etc. as needed. However, they are mixed, and the shape thereof ranges from a soft fluid state to a hard lump state. In addition, it also includes those obtained by heat-treating, for example, stir-frying after cutting these internal material raw materials. In the present invention, the one obtained by replacing the outer skin of the spring roll with a yuba leaf is referred to as a yuba spring roll, and is an encapsulated food. As the method for producing spring rolls and yuba spring rolls used in the present invention, an ordinary method can be used except as described below.

The method for producing the encapsulated food of the present invention will be described below. Encapsulated food product of the present invention, a method for producing Yuba spring rolls as an example thereof is a method of producing by treating in the same manner except that Yuba is used as an outer shell instead of the outer shell that is mainly made of flour in the case of a well-known spring roll. Is. Yuba spring rolls are ingredients prepared by cutting and mixing yuba, which is the outer skin, and edible raw materials, which are the inner materials, in any size and shape as necessary, or ingredients that have been seasoned and cooked, dusting powder, batter liquid, frying oil, frying equipment. And so on. Yuba may be any of raw Yuba, rolled Yuba, dried Yuba, semi-dried Yuba, frozen Yuba (including reconstituted Yuba), but it must be soft and strong enough to be rolled into a spring roll. The size of the yuba may be any size as long as it can contain the desired amount of inner material, and may be, for example, 15 cm × 15 cm. The inner material is not particularly limited, but as an example, bamboo shoots, cabbage, green onions, carrots, green beans and shredded beans are fried and seasoned with oil, while minced pork, green onions, ginger, jellyfish, shiitake mushrooms, etc. are fried and seasoned, Prepare ingredients that are moderately stewed and have an appropriate thickening with potato starch. The hardness of this inner material varies depending on the type of the edible raw material used, the shape of the cut, the composition, etc., but can be prepared to the desired hardness and softness by a cooking method.

Next, the inner material is placed in a rectangular shape in one diagonal direction of the yuba, and rolled into a well-known spring roll to adjust the shape. At this time, the yuba end may be glued. After that, puncture a needle hole or chopstick hole on each side at an appropriate place. That is, a puncture instrument having a diameter of 0.1 to 7 mm, preferably 0.3 to 5 mm,
Puncture 1 to 60 sites, preferably 3 to 50 sites on one side. If the diameter of the needle hole is less than 0.1 mm, swelling of yuba will not be prevented,
If it exceeds 7 mm, the holes are too large and the food / commercial value becomes low. More preferably, both sides are punctured, dusted, and batter liquid is applied. Next, an appropriate frying is carried out. As an example, an oil temperature of about 165 ° C. for 2 minutes is a guide, but it is not particularly limited. Next, the manner of Yuba spring rolls during or immediately after frying will be described. Yuba spring rolls that do not puncture the outer skin may be swelled by the yuba on the upper surface being pushed up during fried, leading to tears and punctures. When swelling, wrinkles (wrinkles) may occur during cooling / cooling after frying, and walnuts (large wrinkles) may occur, resulting in loss or low food / commercial value (appearance / look). .

On the other hand, according to the present invention, the Yuba spring roll obtained by the above-mentioned method has no swelling, tearing, or puncture during frying, and no wrinkles or tarmi are observed even after cooling or chilling after frying. The product value (appearance and appearance) is good. The outer layer of spring rolls is mainly made of cereal flour and easily swells when heated by frying, resulting in the formation of fine holes, while the outer layer of yuba leaves is composed mainly of soybean protein. It is difficult to make holes, and the outer skin and yuba of Yuba spring rolls have a high degree of sealing, and the Yuba may be lifted and swell, tear, or puncture. Here, it is a feature of the present invention that it is possible to prevent the shortage of the conventional manufacturing method of Yuba spring rolls by puncturing the upper and lower surfaces of the Yuba spring rolls and making appropriate holes. In addition, the Yuba spring roll obtained by the present invention may be refrigerated for storage thereof,
Further, it can be frozen, and even after thawing, it has good food and commercial value.

[0017]

EXAMPLES The effectiveness of the present invention will be shown below together with examples, but the technical idea of the present invention is not limited by these examples.

Example 1 Semi-dry yuba was cut into a size of 15 cm × 15 cm,
After reconstitution with water, the water was drained off to prepare Yuba as the outer skin. Next, the inner material of Yuba spring roll was prepared. Bamboo shoots, cabbage and green onions were shredded, fried in soybean oil, and seasoned with salt. Carrots and green beans were also fried with soybean oil and seasoned. Furthermore, ground pork, green onions, ginger, jellyfish, and shiitake mushrooms were fried, seasonings were added, and the mixture was boiled until the water content was low, and then thickened with water-soluble starch starch to prepare meat miso. Further, a semi-dry yuba was cut into a size of 8 cm × 11 cm, rehydrated with water, and then drained to prepare a yuba as an inner material. These inner materials were placed on the rehydrated yuba and wound into spring rolls by a known method. At this time, the size of the Yuba spring roll was about 10 cm in length and about 3 cm in width. The yuba spring rolls were pierced on both sides by eight holes in a thousand holes to form holes having a diameter of 1 mm, dusted, battered, and fried with oil at 165 ° C. for 2 minutes.

Example 2 A yuba spring roll having a hole with a diameter of 5 mm was prepared in the same manner as in Example 1, except that chopsticks were used instead of the awl when holes were provided on each of the eight sides. .

Example 3 Yuba spring rolls were prepared in the same manner as in Example 1, except that the number of holes provided on each of the two surfaces was reduced to one.

Example 4 Yuba spring rolls were prepared in the same manner as in Example 1, except that the number of holes provided on each of the two surfaces was increased to 40 on each side.

Example 5 The same treatment as in Example 1 was carried out except that a needle (diameter of about 0.4 mm) was used to increase the number of holes to 16 in place of 8 holes on each side by using the awl. Yuba spring rolls were prepared.

Example 6 Instead of awl in Example 1, a toothpick (toothpick).
A yuba spring roll having a hole having a diameter of 0.7 mm was prepared in the same manner as above except that a diameter of about 0.7 mm was used.

Comparative Example 1 Yuba spring rolls were prepared in the same manner as in Example 1 except that none of the holes provided on each of the eight sides was provided.

Comparative Example 2 A yuba spring roll having holes with a diameter of 10 mm was prepared in the same manner as in Example 1 except that a bar having a diameter of 10 mm was used instead of the awl.

Comparative Example 3 A yuba spring roll was prepared in the same manner as in Example 1, except that the number of holes provided on each side of the eight holes was increased to 80 on each side.

(Evaluation Results of Examples and Comparative Examples) In Example 1, there was no swelling or breakage of the yuba and no squeeze / leakage of the inner material. No traces were observed. The product had a favorable appearance. In the second embodiment, there is no swelling / breaking of the yuba, squeezing out / leaking of the inner material. Since the diameter of the holes is large, there are some marks left after opening the holes, but it is not so valuable as a product. In Example 3, the swelling of the yuba was slightly observed as compared with Example 1, but it was not so much that the value was lost as a product. This is better than Comparative Example 1 described later. In Example 4, there is no swelling or breakage of the yuba and no squeeze or leakage of the inner material. No trace of holes was observed. Many small holes (40 on each side)
I couldn't see it when I opened it. In Example 5, Example 1
The swelling of the yuba was sometimes seen compared to, but in most cases there was no swelling. There are no tears and no squeeze / leakage of internal materials No trace of holes was observed. Although the holes were minute, the effect of the problem was recognized. In Example 6, there was no swelling or breakage of the yuba and no squeeze / leakage of the inner material, and the trace of the hole was not observed in the state where the outermost material, the yuba, was in close contact with the inner material. The product had a favorable appearance.

In Comparative Example 1, if no hole was made, it would bulge like a balloon and float on the oil when fried.
When I pulled it out of the oil and cooled it, the bulged yuba shrank and sagged, leaving the yuba and the inner material separated. The product had an unfavorable appearance. In Comparative Example 2, it was found that the holes were opened because the holes were large. From there, the inner material was visible, and it was on the verge of squeezing out and leaking. Shredded bamboo shoots were likely to come out of the hole. In Comparative Example 3, the trace of punching holes is not clearly seen. There is no swelling of the yuba, but it may connect to the adjacent hole and become a large hole. In addition, the total effect is small in comparison with the time and effort required to open a large number of holes (80 places per side × 2 surfaces).

(Summary of essential points of each condition of Examples and Comparative Examples and evaluation results) The state of the prepared Yuba spring rolls during and after the completion of frying was visually observed by a skilled prototyper to check for swelling, tearing, and internal materials. The goodness and badness of squeezing out, leakage, traces of holes, food, and commercial value were judged. The evaluation criteria are expressed as good (⊚), normal (∘), slightly inferior (△), and bad (x). The results are shown in Table 1 below. Table 1 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Examples Comparative Examples 1 2 3 4 5 6 1 2 3 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Pore (* means as applicable) Small hole (Thousands passed, diameter 1 mm ) * * * * Medium hole (chopstick hole, diameter 5 mm) * Large hole (stick, diameter 10 mm) * Micro hole (needle, 0.4 mm) * Micro hole (toothpick, 0.7 mm) * Number of holes (per surface) 8 8 1 40 16 8 0 8 80 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Evaluation by frying ◎ ◎ ○ ◎ ○ ◎ × ◎ ◎ ◎ Yuba tear ◎ ◎ ◎ ◎ ◎ ◎ ◎ ○ ○ ○ Internal material squeeze / leak ◎ ◎ ◎ ◎ ◎ ◎ ◎ ○ △ △ Pore marks ◎ ○ ◎ ◎ ◎ ◎ ◎ × △ − −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− --- Comprehensive evaluation (food / commercial value) ◎ ○ ○ ◎ ◎ ◎ × × △ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− −−−−−

[0030]

EFFECTS OF THE INVENTION According to the present invention, it is possible to prevent swelling / breaking of the outer skin, puncture or squeeze / leakage of the inner material during heating and frying of the encapsulated food, especially the yuba spring roll having the yuba as the outer skin. . This can contribute to cost reductions such as reduction of defective products and improvement of productivity.

─────────────────────────────────────────────────── ─── Continuation of the front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/48 A23L 1/20 107

Claims (4)

(57) [Claims] 1. An inner material is encapsulated with yuba , holes are provided in the yuba , dusting is carried out, and a batter liquid is applied to the fuso.
A method for producing an encapsulated food, characterized by lying. 2. The edible raw material whose inner material is shredded or minced
Charge process according to claim 1 is. 3. The yuba is provided with holes of a small number and a number suitable for preventing swelling, tearing, puncture of the outer skin or squeezing out / leaking of the inner material during heating of the encapsulated food. The manufacturing method according to claim 1 or 2 . 4. An encapsulated food product obtained by the production method according to any one of claims 1 to 3 .