JP4527668B2 - Spring roll and fried spring roll using the peel - Google Patents

Description

  The present invention relates to a spring roll and a fried spring roll using the peel.

  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.

In order to solve this problem, 1-15% of fats and oils having a melting point of 50 to 90 ° C. are blended in a skin dough such as spring rolls with respect to the dough (see Patent Document 1), spring rolls 1 to 15 parts by weight of high melting point oil and fat having a melting point of 60 to 80 ° C. is added to 100 parts by weight of the flour in the raw material of the leather, kneaded, and formed into a sheet. Fried frozen spring roll (see Patent Document 2), which is characterized by containing a tool, molding spring rolls, pre-frying and freezing, and oil powder and soybean protein having a melting point of 40-70 ° C. Spring roll skin (see Patent Document 3) contained as essential components, wheat flour, and swelling degree-suppressed starch having a swelling degree of 5 or less, and the content ratio of swelling degree-reducing starch is the total amount of wheat flour and swelling degree-suppressing starch On the other hand, for deep-fried spring rolls characterized by being 2 to 70% by mass A composition (see Patent Document 4), a spring roll leather (see Patent Document 5) characterized in that cellulose is added to the raw material of the spring roll skin, kneaded and molded, and the like are proposed. ing. However, the actual situation is that satisfactory methods have not been obtained yet.
JP-A-3-30651 JP-A-8-289767 JP 2002-65192 A JP 2003-199518 A JP-A-8-228729

  The present invention does not lose the crispy texture immediately after fried with edible oils and fats, and re-heats frozen spring rolls that are frozen and preserved spring rolls fried with edible oils and fats using a microwave oven, oven toaster, etc. Another object of the present invention is to provide a spring roll skin that maintains a crispy texture, and a deep-fried spring roll using the skin.

  As a result of intensive studies to solve the above problems, the inventors of the present invention added a fat powder having a rising melting point of 50 to 90 ° C. and a seed powder of legumes to the dough mainly composed of flour to make the spring roll skin. It has been found that the object can be achieved by cooking and cooking fried spring rolls using the skin, and the present invention has been made based on this finding.

That is, the present invention
(1) Spring roll skin characterized by containing fat and oil powder having an ascending melting point of 50 to 90 ° C. and legume seed powder,
(2) Fried spring rolls characterized by being cooked using the spring roll skin as described in (1) above,
(3) A frozen spring roll obtained by freezing the fried spring roll according to (2),
It is made up of.

  By using the spring roll skin of the present invention, a deep-fried spring roll that does not lose the crispy texture immediately after being fried in edible oils and fats for a long time 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, an oven toaster or the like, the crispy texture is maintained.

  The raw oil / fat of the oil / fat powder used in the present invention is not particularly limited as long as it is an oil / fat that has been processed to be edible and has an ascending melting point of about 50 to 90 ° C., 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 fat, pork fat, fish oil and milk fat , Those subjected to hydrogenation treatment, and those obtained by subjecting these animal and plant oils or fats to a transesterification treatment in an arbitrary combination of two or more. These fats and oils may be used alone or in any combination of two or more.

  There is no particular limitation on the method for obtaining the oil and fat powder by pulverizing the raw oil and fat. For example, the oil and fat raw material heated and melted to a melting point or higher is poured into a metal tray and cooled, and the resulting solid is roughly pulverized. A method known per se, such as a method of obtaining a powder by pulverizing and sieving if desired, a method of obtaining a powder by spray-cooling a heated fat raw material heated above the melting point, and sieving if desired Is mentioned. Furthermore, it is preferable to make the powder into a fine powder using a fine pulverizer or an ultrafine pulverizer. Examples of the coarse pulverizer include a disintegrator RP (manufactured by Hosokawa Micron). Examples of the fine pulverizer include a fine impact mill (manufactured by Hosokawa Micron), a super screen mill (manufactured by Nara Machinery Co., Ltd.), and an atomizer (manufactured by Fuji Powder Co., Ltd.). Hosokawa Micron Corporation).

  The oil and fat powder used in the present invention is preferably a powder having an average particle size of about 500 μm or less, and particularly preferably a fine powder or powder of about 10 to 100 μm. If the average particle size of the oil and fat powder exceeds about 500 μm, there is a problem in miscibility with other powders such as wheat flour, which is not preferable.

  The seeds of the legume seed powder used in the present invention are not particularly limited as long as they are bean seeds classified into the leguminous broad bean subfamily and are generally edible. For example, peanuts, chickpeas, and beans Examples thereof include bean, golden bean, quail, soy, bean, red bean, mung bean, broad bean, pea, lentil, lentil and the like, preferably soybean, mung bean, broad bean and pea.

  There is no particular limitation on the method of obtaining the seed powder by pulverizing the raw material seeds. For example, the raw seeds are dried or defatted after being dried, and then pulverized with a coarse pulverizer. If desired, a method of obtaining a powder by sieving is mentioned. Furthermore, it is preferable to make the powder into a fine powder using a fine pulverizer or an ultrafine pulverizer. Examples of the coarse pulverizer include a disintegrator RP (manufactured by Hosokawa Micron). Examples of the fine pulverizer include a fine impact mill (manufactured by Hosokawa Micron), a super screen mill (manufactured by Nara Machinery Co., Ltd.), and an atomizer (manufactured by Fuji Powder Co., Ltd.). Hosokawa Micron Corporation).

  The seed powder used in the present invention is preferably a powder having an average particle size of about 500 μm or less, and particularly preferably a fine powder or powder of about 10 to 100 μm. If the average particle size of the seed powder exceeds about 500 μm, there is a problem in the mixing with other powders such as wheat flour, which is not preferable.

  There is no restriction | limiting in particular in the method to manufacture the spring roll of this invention, It can carry out according to a method known per se. For example, flour, fat and oil powder having an ascending melting point of about 50 to 90 ° C. and legume seed powder are mixed in a mixer, mixed with saline and kneaded to obtain a dough. Examples of the cereal flour include wheat flour, rice flour, corn starch, and the like. Wheat flour alone may be used, and if desired, rice flour or corn starch may be appropriately blended and used. In the above-mentioned dough manufacturing method, a premix prepared by previously mixing cereal flour, fat powder having an ascending melting point of about 50 to 90 ° C., and legume seed powder may be used. The compounding quantity of the fats and oils powder whose ascending melting | fusing point is about 50-90 degreeC is about 1-15 mass parts normally with respect to 100 mass parts of flour, Preferably it is about 3-10 mass parts. Moreover, the compounding quantity of seed powder is about 1-15 mass parts normally with respect to 100 mass parts of grain flour, Preferably it is about 2-10 mass parts.

  A spring roll skin forming machine (manufactured by Daiei Giken Co., Ltd.) is usually used for thinning and baking the dough. 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.

  There are no particular limitations on the ingredients for spring rolls, and it is sufficient to use commonly used meats and vegetables, and examples thereof include pork, peeled shrimp, Chinese cabbage, bamboo shoots, dried shiitake mushrooms, long onions and ginger. The cooking method of the spring rolls may be in accordance with conventional methods, for example, pork, mung shrimp, Chinese cabbage and long onion, etc., fried, bamboo shoots, shiitake mushrooms, ginger, seasonings (for example, Chinese soup, sake, soy sauce, Add sugar, salt, oyster sauce, XO sauce, pepper and 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. There is no restriction | limiting in particular in the freezing method of the said fried spring roll, It can carry out by a publicly known method. Rapid freezing means that the time spent for the food temperature to pass through the maximum ice crystal formation zone of about -1 to -5 ° C is within about 30 minutes, or the freezing front of the food moves from the surface to the inside. Advancing speed (freezing interface advance speed) v means freezing at a cooling rate of v = about 5 to 20 cm / h, and specific methods include gas contact freezing method (air blast freezing method), solid Examples include a contact freezing method, a liquefied gas spray freezing method, and a liquid immersion freezing method. 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 or the like during 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 production examples and examples, but the present invention is not limited thereto.
[Production Example 1]
A spray drying device for research and development (model: L-8i; manufactured by Okawara Chemical Co., Ltd.) is used. About 500 g of palm extremely hardened oil (increased melting point: about 58 ° C .; manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was melted to about 85 to 90 ° C., and liquid nitrogen was injected to adjust the temperature in the tower to about 5 to 10 ° C. The particles of the extremely hardened palm oil sprayed into the tower with a pressure nozzle and cooled and solidified were collected at the bottom of the tower. The yield of the particles was about 450 g, and the average particle size was about 250 μm.

Next, the particles were finely pulverized by a research and development jet mill (device name: Kurimoto Pocket Jet; manufactured by Kurimoto Steel Works) to obtain about 360 g of a fine powder of palm extremely hardened oil (prototype 1). The average particle size of the fine powder was about 20 μm.
The average particle size was measured using a laser diffraction particle size distribution meter (Microtrac MT-3000; manufactured by Nikkiso Co., Ltd.) (the same applies hereinafter).

[Production Example 2]
About 500 g of dried soy bean paste is pulverized with a coarse pulverizer (Disintegrator RP; manufactured by Hosokawa Micron), and the obtained pulverized product is sieved and about 350 g of coarse pulverized product that has passed through a 9-mesh (2 mm mesh) standard sieve. Got. Next, the coarsely pulverized product was finely pulverized by a research and development jet mill (device name: Kurimoto Pocket Jet; manufactured by Kurimoto Steel Works Co., Ltd.) to obtain approximately 250 g of a fine powder (prototype 2). The average particle size of the fine powder was about 50 μm.

[Production Example 3]
About 500 g of dried peas were pulverized with a coarse pulverizer (Disintegrator RP; manufactured by Hosokawa Micron Co.), the obtained pulverized product was sieved, and the coarsely pulverized product passed through a 9-mesh (2 mm mesh) standard sieve. 370 g was obtained. Next, the coarsely pulverized product was finely pulverized with a research and development jet mill (device name: Kurimoto Pocket Jet; manufactured by Kurimoto Steel Works Co., Ltd.) to obtain about 280 g of pea fine powder (prototype 3). The average particle size of the powder was about 30 μm.

[Example 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: S-2F; manufactured by Torigoe Seisakusho Co., Ltd.), 7 parts by weight of fat powder (prototype 1) , 5 parts by mass of soybean fine powder (trade name: M's powder; manufactured by Aroma Particle Nichiyo Co., Ltd., average particle size: about 11 μm) was added, stirred for 3 minutes at low speed in a beater, and lightly mixed. An aqueous solution consisting of 2 parts by weight of glucose, 1 part by weight of sodium chloride and 115 parts by weight of tap water was added thereto, and stirred at low speed for 3 minutes to obtain a dough. Next, the dough 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, and 0.4 mm thick I got the spring roll skin.
The obtained skin was wrapped with about 20g of cooked ingredients based on the formulation shown in Table 1, and then fried in blended koji oil (Bosso Yushi Co., Ltd.) heated to about 180 ° C for 4 minutes. (Embodiment 1) was obtained.

[Example 2]
In the same manner as in Example 1 except that 5 parts by mass of soybean powder (prototype 2) was used instead of 5 parts by mass of soybean fine powder described in Example 1, deep-fried spring roll (Example 2) )

[Example 3]
In the same manner as in Example 1 except that 5 parts by mass of pea fine powder (prototype 3) was used instead of 5 parts by mass of soybean fine powder described in Example 1, fried spring rolls (practical product) 3) was obtained.

[Comparative Example 1]
In the same manner as in Example 1 except that 7 parts by mass of the fat powder (prototype 1) and 5 parts by mass of the soybean fine powder described in Example 1 were used instead of 7 parts by mass of the fat powder (prototype 1). The fried spring roll (Comparative product 1) was obtained.

[Comparative Example 2]
Fried in the same manner as in Example 1 except that 7 parts by mass of the fat and oil powder (prototype 1) described in Example 1 and 5 parts by mass of soybean fine powder were used instead of 5 parts by mass of soybean fine powder. A spring roll (Comparative product 2) was obtained.

[Comparative Example 3]
The same as Example 1 except that 7 parts by mass of the fat and oil powder (prototype 1) and 5 parts by mass of soybean fine powder described in Example 1 are used, and 5 parts by mass of fine powder (prototype 2) is used. The fried spring roll (Comparative product 3) was obtained.

[Comparative Example 4]
In place of 7 parts by mass of the oil and fat powder (prototype 1) and 5 parts by mass of soybean fine powder described in Example 1, Example 1 is used except that 5 parts by mass of pea powder (prototype 3) is used. It carried out similarly and the fried spring roll (comparative product 4) was obtained.

[Control 1]
This was carried out in the same manner as in Example 1 except that 7 parts by mass of the fat and oil powder (prototype 1) described in Example 1 and 5 parts by mass of soybean fine powder were not used, and a fried spring roll (control product 1) was obtained. .

[Evaluation of fried spring rolls]
(1) Evaluation criteria shown in Table 2 below for fried spring rolls (Examples 1 to 3, Comparative Products 1 to 4 and Control Product 1) obtained in Examples 1 to 3, Comparative Examples 1 to 4 and Control Zone 1 The texture (crispiness) immediately after fried 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 3.
○: Average value of evaluation is 2.5 or more Δ: Average value of evaluation is 1.5 or more and less than 2.5 ×: Average value of evaluation is less than 1.5

(2) Evaluation criteria shown in Table 2 below for fried spring rolls (Examples 1 to 3, Comparative Products 1 to 4 and Control Product 1) obtained in Examples 1 to 3, Comparative Examples 1 to 4 and Control Zone 1 The texture (crispy feeling) after storage at room temperature for 6 hours was evaluated by a score. 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 3.
○: Average value of evaluation is 2.5 or more Δ: Average value of evaluation is 1.5 or more and less than 2.5 ×: Average value of evaluation is less than 1.5

[Example 4]
The fried spring roll (Example 1) obtained in Example 1 was rapidly frozen by a conventional method, and the obtained frozen spring roll (Example 4) was stored at -18 ° C.

[Example 5]
The fried spring roll (Example 2) obtained in Example 2 was rapidly frozen by a conventional method, and the obtained frozen spring roll (Example 5) was stored at -18 ° C.

[Example 6]
The fried spring roll (Example 3) obtained in Example 3 was snap frozen by a conventional method, and the obtained frozen spring roll (Example 6) was stored at -18 ° C.

[Comparative Example 5]
The fried spring roll (Comparative product 1) obtained in Comparative Example 1 was snap frozen by a conventional method, and the obtained frozen spring roll (Comparative product 5) was stored at -18 ° C.

[Comparative Example 6]
The fried spring roll (Comparative product 2) obtained in Comparative Example 2 was snap frozen by a conventional method, and the obtained frozen spring roll (Comparative product 6) was stored at -18 ° C.

[Comparative Example 7]
The fried spring roll (Comparative product 3) obtained in Comparative Example 3 was snap frozen by a conventional method, and the obtained frozen spring roll (Comparative product 7) was stored at -18 ° C.

[Comparative Example 8]
The fried spring roll (Comparative product 4) obtained in Comparative Example 4 was snap frozen by a conventional method, and the obtained frozen spring roll (Comparative product 8) was stored at -18 ° C.

[Control Zone 2]
The fried spring roll (control product 1) obtained in the control group 1 was rapidly frozen by a conventional method, and the obtained frozen spring roll (control product 2) was stored at -18 ° C.

[Evaluation of frozen spring rolls]
Frozen spring rolls obtained in Examples 4 to 6, Comparative Examples 5 to 8 and Control Group 2 (Examples 4 to 6, Comparative Products 5 to 8 and Control Product 2) were stored frozen and stored 3 days later. Each product was heated for 40 seconds in a microwave oven (output 500 W), and the texture (crispiness) immediately after heating was evaluated according to the rating according to the evaluation criteria shown in Table 2. 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 value of evaluation is 2.5 or more Δ: Average value of evaluation is 1.5 or more and less than 2.5 ×: Average value of evaluation is less than 1.5

Claims (3)

  A spring roll skin comprising an oil and fat powder having an ascending melting point of 50 to 90 ° C and a legume seed powder.   A deep-fried spring roll cooked using the spring roll skin according to claim 1. A frozen spring roll obtained by freezing the fried spring roll according to claim 2.