JP4472645B2 - Spring roll skin oil composition - Google Patents

Description

  The present invention relates to an oil and fat composition used by applying or spraying to spring roll skin.

  Deep-fried spring rolls are desired to be able to taste both the crispy and crispy texture of spring rolls and the soft texture of ingredients wrapped around spring rolls. In the spring roll immediately after fried, such a texture is obtained. However, the spring roll usually loses its crispy texture over time. In addition, when a frozen spring roll obtained by freezing the heat-treated spring roll is reheated with a microwave oven or an oven toaster, such a texture is remarkably impaired, which has been a conventional problem.

  One of the means for solving this problem is a method of applying or spraying oil or fat composition to the spring roll skin. As the oil or fat composition, 100 parts by weight of oil having a melting point of 35 ° C. or less. On the other hand, it contains an emulsifier in an amount of 0.5 parts by weight or more and 5 parts by weight or less, and the emulsifier is composed of at least two glycerin fatty acid esters (Patent Document 1). Reference), melting point of 30 to 50 ° C., fat and oil having an average crystal grain size of 20 to 100 μm (see Patent Document 2), solid or semi-solid oil and fat having a water content of 10 to 20% by weight (see Patent Document 3), solid Fat or whipped fat and oil (see Patent Document 4), finely pulverized cereals containing fats and fats and underground starches are the main components, and the ratio of fats and fats and finely pulverized cereals is 50 to 90 parts by weight to 50 to 10 parts by weight. Non-aqueous emulsion Object (see Patent Document 5), have been proposed.

However, in reality, the above-described oil or fat composition does not provide sufficient effects.
JP 2005-185210 A JP 11-46710 A JP-A-9-299053 JP-A-2-156847 Japanese Laid-Open Patent Publication No. 6-153795

  By applying or spraying on the spring roll skin, the present invention maintains a crispy texture immediately after fried in edible oils and fats, and the frozen spring roll obtained by freezing and storing the heat-treated spring roll, An object of the present invention is to provide an oil and fat composition that maintains a crispy texture even when reheated in a microwave oven or oven toaster.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that vegetable oils and fats that are liquid at room temperature, oils and fats with rising melting points of 50 to 90 ° C., polyglycerol unsaturated fatty acid esters and / or propylene glycol unsaturated fatty acids. An oil and fat composition containing esters as three essential components was created, and the oil and fat composition was applied to or sprayed on the spring roll skin, and then fried spring rolls were cooked in a conventional manner to show the above-mentioned problems. It has been found that spring rolls having an effect are produced, and the present invention has been made based on this finding.

That is, the present invention
(B) Contains vegetable oils and fats that are liquid at room temperature, (b) oils and fats having an elevated melting point of 50 to 90 ° C., and (c) polyglycerin unsaturated fatty acid esters and / or propylene glycol unsaturated fatty acid esters, An oil or fat composition characterized by being applied or sprayed;
(2) Spring roll skin formed by applying or spraying the oil and fat composition according to (1) above,
(3) Fried spring rolls characterized by being cooked using the spring roll skin as described in (2) above,
(4) A frozen spring roll obtained by freezing the fried spring roll according to (3),
It is made up of.

By using the spring roll skin coated or sprayed with the oil and fat composition of the present invention, a deep-fried spring roll that does not lose the crispy texture immediately after being fried with edible oil and fat is obtained.
Even when the frozen spring roll prepared by freezing the fried spring roll cooked using the spring roll skin of the present invention is reheated with a microwave oven or an oven toaster, the crispy texture is maintained.

  The vegetable oil and fat that is liquid at normal temperature (about 15 to 25 ° C.) used in the present invention is not particularly limited as long as it is processed to be edible and satisfies the requirements. For example, olive oil, canola oil Sesame oil, rice bran oil, safflower oil, high oleic safflower oil, soybean oil, corn oil, palm olein, rapeseed oil, sunflower oil, high oleic sunflower oil, cottonseed oil and the like. These fats and oils may be used alone or in any combination of two or more.

As fats and oils having an ascending melting point of about 50 to 90 ° C. used in the present invention (hereinafter referred to as “high melting point fats and oils”), there is no particular limitation as long as they are processed to be edible and satisfy the requirements. For example, olive oil, canola oil, rice bran oil, safflower oil, soybean oil, corn oil, palm oil, palm kernel oil, rapeseed oil, sunflower oil, cottonseed oil, palm oil, peanut oil, beef tallow, lard, fish oil and milk fat Oil and vegetable oils and fats that have been separated, hydrogenated (for example, soybean hardened oil, rapeseed extremely hardened oil, etc.), and those that have been transesterified in any combination of these animal and vegetable fats and fats. Etc. These fats and oils may be used alone or in any combination of two or more. The above-mentioned increase in the melting point of the is measured according to the "reference oil and fat analytical test method 2003 version" [2.2.4.2 _-1996 melting point (rising melting point)] of (Japan Yuka Society of Japan).

  As polyglycerin used as a raw material of polyglycerin unsaturated fatty acid ester used in the present invention, a small amount of acid or alkali is usually added to glycerin as a catalyst, and under any inert gas atmosphere such as nitrogen or carbon dioxide, For example, a mixture of polyglycerols having different degrees of polymerization obtained by heating at a temperature of about 180 ° C. or more and causing a polycondensation reaction can be mentioned. Polyglycerin may be obtained using glycidol or epichlorohydrin as a raw material. After completion of the reaction, a treatment such as neutralization, desalting or decolorization may be performed if necessary. Examples of the polyglycerin include polyglycerin having an average degree of polymerization of glycerin of usually about 2 to 20, preferably about 2 to 10. Specifically, for example, diglycerin (average polymerization degree: about 2.0), triglycerin (average polymerization degree: about 3.0), tetraglycerin (average polymerization degree: about 4.0), hexaglycerin (average polymerization) Degree: about 6.0), octaglycerin (average degree of polymerization: about 8.0), decaglycerin (average degree of polymerization: about 10.0) and the like, and diglycerin or triglycerin is particularly preferable.

  In the present invention, high-purity polyglycerin obtained by purifying the polyglycerin using a method known per se, such as distillation or column chromatography, and increasing the concentration of a single component is preferably used. As such an example, for example, the content of diglycerin composed of 2 molecules of glycerin is about 50% by mass or more, preferably about 85% by mass or more, and the content of triglycerin composed of 3 molecules of glycerin. Is high purity triglycerin and the like, which is about 50% by mass or more, preferably about 85% by mass or more.

  The fatty acid used as a raw material for the polyglycerin unsaturated fatty acid ester is not particularly limited as long as it is a fatty acid that originates from edible animal and vegetable oils and contains a double bond in the bond between carbon atoms. For example, palmitooleic acid Oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid and the like. These unsaturated fatty acids may be used alone or in any combination of two or more. The fatty acid used as the raw material may be a mixed fatty acid mainly composed of unsaturated fatty acids and containing saturated fatty acids. In this case, the content of unsaturated fatty acids is usually about 50% or more, preferably about 80% or more. .

  A preferred example of the polyglycerin unsaturated fatty acid ester used in the present invention is a diglycerin unsaturated fatty acid ester having a monoester content of about 50% by mass or more, preferably about 70% by mass or more. The outline of the preferable manufacturing method of the diglycerin unsaturated fatty acid ester of such a composition is as follows. That is, an esterification reaction is performed by a conventional method using high-purity diglycerin and an unsaturated fatty acid as raw materials, and after the reaction, the catalyst remaining in the reaction mixture is neutralized. After neutralization, the reaction mixture is optionally cooled and maintained at about 100 ° C. to 180 ° C., preferably about 130 ° C. to 150 ° C., preferably about 0.5 hours or longer, more preferably about 1 to 10 hours. To do. If unreacted polyol is separated into the lower layer, it is removed. After the above treatment, the diglycerin unsaturated fatty acid ester obtained is preferably further distilled under reduced pressure to distill off the remaining unreacted polyol, followed by, for example, a falling film type molecular distillation apparatus or a centrifugal molecule. The monoester is contained in an amount of about 50% by mass or more, preferably about 70% by mass or more by molecular distillation using a distillation apparatus or the like, or by purification using a method known per se such as column chromatography or liquid-liquid extraction. Diglycerin unsaturated fatty acid ester is obtained.

  The propylene glycol unsaturated fatty acid ester used in the present invention is an esterification reaction product of propylene glycol and an unsaturated fatty acid, and is produced by a method known per se such as an esterification reaction. The fatty acid used as a raw material for the propylene glycol unsaturated fatty acid ester is not particularly limited as long as it is a fatty acid that originates from edible animal and vegetable oils and contains a double bond between carbon atoms. For example, palmitooleic acid Oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid and the like. These unsaturated fatty acids may be used alone or in any combination of two or more. The fatty acid used as the raw material may be a mixed fatty acid mainly composed of unsaturated fatty acids and containing saturated fatty acids. In this case, the content of unsaturated fatty acids is usually about 50% or more, preferably about 80% or more. .

  Preferable examples of the propylene glycol unsaturated fatty acid ester used in the present invention include a propylene glycol unsaturated fatty acid ester having a monoester content of about 50% by mass or more, preferably about 90% by mass or more. The outline of the production method of the propylene glycol unsaturated fatty acid ester having such a composition is as follows. That is, an esterification reaction is carried out by a conventional method using propylene glycol and an unsaturated fatty acid as raw materials, and after completion of the reaction, the catalyst remaining in the reaction mixture is neutralized. After neutralization, the reaction mixture is distilled under reduced pressure to distill off unreacted propylene glycol, followed by molecular distillation using, for example, a falling film molecular distillation device or a centrifugal molecular distillation device, or By purifying using a method known per se such as column chromatography or liquid-liquid extraction, a propylene glycol unsaturated fatty acid ester containing about 50% by mass or more, preferably about 90% by mass or more of the monoester is obtained.

  Since polyglycerin unsaturated fatty acid ester and propylene glycol unsaturated fatty acid ester have the action of taking up moisture and forming a water-containing gel, by applying or spraying the oil and fat composition of the present invention to the inside of spring roll skin It is possible to suppress the transfer of water from the ingredients to the skin.

  The content of each component in 100% by mass of the oil and fat composition of the present invention is generally about 70 to 97% by mass, preferably about 75 to 95% by mass of vegetable oils and fats that are liquid at room temperature, and usually about 1 to about 1 to 75% by mass of high melting point oils and fats. 20% by mass, preferably about 3 to 15% by mass, and polyglycerol unsaturated fatty acid ester and / or propylene glycol unsaturated fatty acid ester are usually about 0.5 to 15% by mass, preferably about 1 to 10% by mass. Even if about 0.05 to 3 parts by mass of glycerin fatty acid ester or sorbitan fatty acid ester is added to 100 parts by mass of the oil / fat composition as a high-melting point oil / fat crystallization regulator in the oil / fat composition of the present invention. Good.

  The production method of the oil and fat composition of the present invention is not particularly limited, and a method known per se can be used. Below, the manufacturing method of a preferable oil-fat composition is illustrated. For example, in a normal stirring / mixing tank equipped with a stirrer, a heating jacket, a baffle plate, etc., there are three essential components (a) vegetable oil and fat that are liquid at room temperature, (b) high melting point oil and fat, and (c) Polyglycerin unsaturated fatty acid ester and / or propylene glycol unsaturated fatty acid ester are mixed and heated to about 65 to 90 ° C. to dissolve. The shape of the stirring blades equipped in the stirrer may be any of a propeller type, a cross shape, a flat turbine type, a disc turbine type, or an anchor type, but is preferably a propeller type or a flat turbine type.

  Next, the obtained solution is rapidly cooled with stirring to obtain a slurry-like oil and fat composition. The solution may be cooled by passing water or a refrigerant through the heating jacket, but industrially, the solution is extracted from a stirring / mixing tank, and a botator (Chemtron Co.), an onrator (Sakura) It is preferable to use a scraping-type quenching and kneading apparatus such as a manufacturing company) or a concerm (Alfa Laval).

  The obtained oil and fat composition is preferably further tempered. The temperature of tempering varies depending on the type of the high melting point oil / fat blended and is not uniform, but is usually preferably about 5-10 ° C. lower than the rising melting point of the composition. The tempering time is usually about 1 to 10 days, preferably about 2 to 3 days. Due to the tempering treatment, the crystals of the high melting point oil or fat in the composition can be changed into a stable β-prime type and become fine crystals. The size of the fat and oil crystals is usually measured using an optical microscope. As for the size of the high melting point fat and oil crystals in the oil and fat composition of the present invention, the average length of the crystals is usually about 100 μm or less, preferably about 1 to 50 μm.

  The viscosity of the oil and fat composition of the present invention is usually about 100 to 6000 millipascal seconds, preferably about 200 to 3000 millipascal seconds. If the viscosity is less than 100 millipascal seconds, the oil or fat may excessively penetrate into the spring roll skin and a thin oil or fat layer may not be formed on the skin surface. On the other hand, if it exceeds 6000 millipascal seconds, it is difficult to apply the brush, and there is a possibility that the operation using the sprayer becomes impossible.

The above viscosity is measured based on “Second Method Rotational Viscometer Method” in “28. Viscosity Measurement Method” described in the 7th edition Food Additives Official Specification. Specific measurement methods and operating conditions are shown below. The rotor and the number of rotations are appropriately selected according to the assumed viscosity.
[Viscosity measurement method]
Gently place the rotor and guard into the container containing the sample, and align the liquid level of the sample with the immersion mark on the rotor. The scale indicated by the pointer 60 seconds after the switch is turned on is read, and the viscosity of the sample is calculated by multiplying this indicated value by a conversion multiplier determined by the type of rotor used and the number of rotations.
[Operation conditions]
Measuring device: Brookfield viscometer Rotor: No. 2 or 3 Number of revolutions: 60, 30, 12 or 6 revolutions / minute Measuring temperature: 25 ° C.

  There is no particular limitation on the spring roll skin to which the oil or fat composition of the present invention is applied or sprayed, and spring roll skin made according to a method known per se can be used. For example, flour and saline are added to a mixer and kneaded to obtain a dough. Examples of the flour include wheat flour, rice flour, corn starch and the like. Usually, wheat flour alone is used, and rice flour, corn starch and the like are appropriately blended with wheat flour as desired. To roll the dough thinly and fire it, a spring roll forming machine (manufactured by Daiei Giken Co., Ltd.) is usually used. This machine is a machine in which a strip-shaped thin skin is continuously fired by putting a paste-like dough into a hopper and passing through a heating drum whose temperature is controlled at about 100 to 200 ° C. A spring roll with a uniform thickness can be obtained by cutting to a length of.

  The oil and fat composition of the present invention is preferably applied or sprayed in the form of a slurry, usually on one side of the spring roll skin, inside the ingredients. The amount of the oil or fat composition applied or sprayed onto the spring roll skin is preferably about 1 to 2 g per spring roll skin (about 16 cm × 16 cm to 20 cm × 20 cm). There is no particular limitation on the method of applying or spraying the spring roll skin, and it may be carried out by a method known per se.

  There are no particular limitations on the ingredients for spring rolls, and it is sufficient to use commonly used meats, vegetables, and the like. Examples include pork, peeled shrimp, Chinese cabbage, bamboo shoots, dried shiitake mushrooms, long onions, and ginger. Spring rolls can be cooked in accordance with conventional methods, for example, pork, mung shrimp, Chinese cabbage, green onion, etc. Add sugar, salt, oyster sauce, XO sauce, pepper, sesame oil, etc.) and boil it a little to avoid scorching, transfer it to a bat with water-soluble starch powder, and cool it to obtain a spring roll. When the ingredients have cooled, the spring rolls are wrapped with about 20 to 40 g of the spring rolls and fried with edible oils and fats at about 160 to 190 ° C. for about 2 to 5 minutes to obtain fried spring rolls.

  A frozen spring roll is obtained by freezing the fried spring roll, preferably by freezing it rapidly. Rapid freezing is, for example, the time spent for the food temperature to pass through the maximum ice crystal formation zone of -1 to -5 ° C within 30 minutes, or the speed at which the freezing front of the food advances from the surface to the inside. (Freezing interface advance speed) v means freezing at a cooling rate of v = 5 to 20 cm / h, and specific methods include gas contact freezing method (air blast freezing method), solid contact type A freezing method, a liquefied gas spray freezing method, a liquid immersion freezing method, etc. are mentioned. It is preferable that the obtained frozen spring roll is usually stored at about −18 ° C. or lower.

  The frozen spring roll is reheated in a microwave oven when eating. The heating conditions vary depending on the size of the frozen spring roll and the high-frequency output of the microwave oven. For example, the time for heating one frozen spring roll (about 50 g) in a household microwave oven (output: 500 W) is about 40 to Preferably it is 60 seconds.

  Hereinafter, the present invention will be described more specifically based on examples and test examples, but the present invention is not limited to these examples.

  2L stainless beaker rapeseed oil (manufactured by Yoshiwara Seisakusho; vegetable oil and fat which is liquid at room temperature as described above) 880 g, rapeseed extremely hardened oil (manufactured by Yokoseki Oil & Fat Co., Ltd .; high melting point oil and fat as described above) 50 g 70 g of glycerin monooleate (trade name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd., monoester content: about 80% by mass) is added and heated to about 80 ° C. to dissolve. Next, the solution is rapidly cooled to 20 ° C. with a margarine processor (for research and development; manufactured by Powerpoint International Co., Ltd.), and the resulting slurry mixture is tempered at 25 ° C. for 2 days. Got.

  2L stainless beaker, rapeseed oil (Yoshihara Seisakusho Co., Ltd.) 880 g, rapeseed extremely hardened oil (Yokoseki Yushi Kogyo Co., Ltd.) 50 g, propylene glycol monooleate (trade name: Riquemar PO-100; Riken Vitamin Co., monoester) 70g) (body content 90% by mass or more) is added, heated to about 80 ° C and dissolved. Next, the solution was treated in the same manner as in Example 1 to obtain an oil / fat composition (Example Product 2).

  2L stainless beaker, rapeseed oil (Yoshihara Seisakusho) 900g, rapeseed extremely hardened oil (Yokoseki Yushi Kogyo Co., Ltd.) 50g, diglycerin monooleate (trade name: Poem DO-100V; manufactured by Riken Vitamin Co., monoester 30 g of body content of about 80% by mass) and 20 g of propylene glycol monooleate (trade name: Riquemar PO-100; manufactured by Riken Vitamin Co., Ltd., monoester content of 90% by mass or more) are heated to about 80 ° C. and dissolved. To do. Next, the solution was treated in the same manner as in Example 1 to obtain an oil and fat composition (Example Product 3).

  2L stainless beaker 875g rapeseed oil (produced by Yoshiwara Oil Co., Ltd.), rapeseed extremely hardened oil (produced by Yokoseki Oil & Fat Co., Ltd.) 90g, diglycerin monooleate (trade name: Poem DO-100V; manufactured by Riken Vitamin Co., monoester Body content about 80% by mass) 20 g, propylene glycol monooleate (trade name: Riquemar PO-100; manufactured by Riken Vitamin Co., Ltd., monoester content 90% by mass or more) 15 g, sorbitan tristearate (trade name: Poem) 2 g of S-65V (manufactured by Riken Vitamin Co., Ltd.) is added, heated to about 80 ° C. and dissolved. Next, the solution was treated in the same manner as in Example 1 to obtain an oil and fat composition (Example Product 4).

  2L stainless beaker 845g rapeseed oil (Yoshihara Seisakusho Co., Ltd.) 845g, rapeseed extremely hardened oil (Yokoseki Oil & Fats Co., Ltd.) 120g, diglycerin monooleate (trade name: Poem DO-100V; Riken Vitamin Co., monoester Body content about 80% by mass) 20 g, propylene glycol monooleate (trade name: Riquemar PO-100; manufactured by Riken Vitamin Co., Ltd., monoester content 90% by mass or more) 15 g, sorbitan tristearate (trade name: Poem) 2 g of S-65V (manufactured by Riken Vitamin Co., Ltd.) is added, heated to about 80 ° C. and dissolved. Next, the solution was treated in the same manner as in Example 1 to obtain an oil / fat composition (Example Product 5).

[Comparative Example 1]
In a 2 L stainless beaker, 900 g of rapeseed oil (manufactured by Yoshiwara Seisakusho) and 100 g of rapeseed extremely hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) are added, heated to about 80 ° C. and dissolved. Next, the solution was treated in the same manner as in Example 1 to obtain an oil / fat composition (Comparative Product 1).

[Comparative Example 2]
2L stainless beaker 950g rapeseed oil (Yoshihara Seisakusho Co., Ltd.) 950g, rapeseed extremely hardened oil (Yokoseki Yushi Kogyo Co., Ltd.) 30g, diglycerin monostearate (trade name: Poem DS-100A; manufactured by Riken Vitamin Co., monoester 10 g of propylene glycol monostearate (trade name: Riquemar PS-100; manufactured by Riken Vitamin Co., Ltd., monoester content of 90 mass% or more) is added and heated to about 80 ° C. to dissolve. To do. Next, the solution was treated in the same manner as in Example 1 to obtain an oil and fat composition (Comparative product 2).

[Test Example 1]
The viscosity of the oil and fat composition (Examples 1 to 5) obtained in Examples 1 to 5 and the size of the oil and fat crystals were measured. The viscosity was measured using a Brookfield viscometer, and the crystal size was measured using an optical microscope (system biological microscope BX50; manufactured by Olympus). The results are shown in Table 1.

In a 5 coat vertical mixer (model: universal mixing stirrer 5DMr; manufactured by Shinagawa Kogyo Co., Ltd.), 100 parts by weight of wheat flour (trade name: Hanazomi Kyoryu; manufactured by Chiba Flour Mills) is added, 1 part by weight of salt and emulsified oil (Product name: Super Frenzy M; manufactured by Riken Vitamin Co., Ltd.) An aqueous solution in which 1 part by mass was dissolved in 100 parts by mass of tap water was added and stirred at low speed for 3 minutes and then at high speed for 10 minutes to obtain a dough. After sleeping the dough at 5 ° C. for 5 hours, it was baked at about 130 ° C. for 25 seconds using a spring roll skin molding machine (model: HTR-15; manufactured by Daiei Giken Co., Ltd.), then cut, 20 cm × 20 cm, A spring roll skin having a thickness of 0.4 mm was obtained.
The oil and fat composition obtained in Examples 1 to 5 (Examples 1 to 5) and the oil and fat composition obtained in Comparative Examples 1 and 2 (Comparative products 1 and 2) are peeled on one side (inside) of the obtained leather Apply 1g per sheet, then roll with about 20g of cooked ingredients based on the formulation shown in Table 2 and heat to about 180 ° C for 4 minutes in blended koji oil (Bosso Yushi Co., Ltd.) Fried and fried spring rolls (samples 1 to 7) were obtained.

[Evaluation of fried spring rolls]
(1) About the deep-fried spring roll (samples 1-7) obtained in Example 6, according to the evaluation criteria shown in the following Table 3, the food texture (crispiness) immediately after frying was evaluated. The sensory test was carried out by 15 panelists, and the results were obtained as the average value of the scores of 15 people and were symbolized according to the following criteria. The results are shown in Table 4.
○: Average score value is 2.5 or more Δ: Average score value is 1.5 or more and less than 2.5 ×: Average score value is less than 1.5

(2) About the deep-fried spring roll (samples 1-7) obtained in Example 6, according to the evaluation criteria shown in the said Table 3, the food texture (crispiness) after storing for 6 hours at room temperature was evaluated. The sensory test was carried out by 15 panelists, and the results were obtained as the average value of the scores of 15 people and were symbolized according to the following criteria. The results are shown in Table 4.
○: Average score value is 2.5 or more Δ: Average score value is 1.5 or more and less than 2.5 ×: Average score value is less than 1.5

The fried spring rolls (samples 1 to 7) obtained in Example 6 were rapidly frozen by a conventional method, and the obtained frozen spring rolls (samples 8 to 14) were stored at -18 ° C.
[Evaluation of frozen spring rolls]
The frozen spring rolls (samples 8 to 14) obtained in Example 7 were taken out 3 days after the start of freezing, heated in a home microwave oven (output 500 W) for 40 seconds, and according to the evaluation criteria shown in Table 3 above. The texture immediately after heating (crispiness) was evaluated. The sensory test was carried out by 15 panelists, and the results were obtained as the average value of the scores of 15 people and were symbolized according to the following criteria. The results are shown in Table 5.
○: Average score value is 2.5 or more Δ: Average score value is 1.5 or more and less than 2.5 ×: Average score value is less than 1.5

Claims (4)

  (B) Contains vegetable oils and fats that are liquid at room temperature, (b) oils and fats having an elevated melting point of 50 to 90 ° C., and (c) polyglycerin unsaturated fatty acid esters and / or propylene glycol unsaturated fatty acid esters, An oil or fat composition characterized by being applied or sprayed.   Spring roll skin formed by applying or spraying the oil and fat composition according to claim 1.   A fried spring roll cooked using the spring roll skin according to claim 2. A frozen spring roll obtained by freezing the fried spring roll according to claim 3.