JP4669450B2 - Spring roll skin composition, spring roll skin obtained by firing the spring roll, and spring roll using the spring roll skin composition - Google Patents
Spring roll skin composition, spring roll skin obtained by firing the spring roll, and spring roll using the spring roll skin composition Download PDFInfo
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- 239000000203 mixture Substances 0.000 title claims description 23
- 238000010304 firing Methods 0.000 title description 2
- 229920002472 Starch Polymers 0.000 claims description 65
- 235000019698 starch Nutrition 0.000 claims description 63
- 239000008107 starch Substances 0.000 claims description 63
- 241000209140 Triticum Species 0.000 claims description 21
- 235000021307 Triticum Nutrition 0.000 claims description 21
- 235000013312 flour Nutrition 0.000 claims description 21
- -1 hydroxypropyl Chemical group 0.000 claims description 4
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims 1
- 239000004368 Modified starch Substances 0.000 claims 1
- 238000005253 cladding Methods 0.000 claims 1
- 235000019426 modified starch Nutrition 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 238000005245 sintering Methods 0.000 claims 1
- 238000006467 substitution reaction Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000843 powder Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000003925 fat Substances 0.000 description 8
- 239000003995 emulsifying agent Substances 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 6
- 201000006082 Chickenpox Diseases 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 206010046980 Varicella Diseases 0.000 description 6
- 239000008157 edible vegetable oil Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000014593 oils and fats Nutrition 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 229920002261 Corn starch Polymers 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical group CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 235000011121 sodium hydroxide Nutrition 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003746 solid phase reaction Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000002123 temporal effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Description
本発明は、調理後長時間経過しても食感を維持することが可能な春巻きの皮用組成物、これを焼成してなる春巻きの皮、及びこれを用いてなる春巻きに関する。 The present invention relates to a spring roll skin composition capable of maintaining a texture even after a long period of time after cooking, a spring roll skin obtained by baking the spring roll, and a spring roll using the spring roll.
春巻きの皮のパリパリ感や歯切れの良さは、フライ後の時間経過によって徐々に低下していく。これは春巻きの内材（具）に含有される水分は一般的に多く、フライ調理後の時間の経過とともに内材の水分が内材から皮部分へと移行することでふやけてしまうためである。 The crispness and crispness of the spring roll skin gradually decreases with the passage of time after the fly. This is because the amount of water contained in the inner material (tool) of the spring roll is generally large, and the water content of the inner material shifts from the inner material to the skin with the passage of time after frying. .
こうした点を改良するために、従来から、下記のように種々の改善策が提案されている。特許文献１においては、春巻きの皮内面または内部に油脂を塗布する方法が開示されている。また特許文献２あるいは特許文献３には、油脂及び地下澱粉類を含む非水系の乳化分散物を春巻きの皮内面に塗布することにより食感を維持する方法が開示されている。特許文献４には、融点３０〜５０℃、結晶の平均粒径２０〜１００μの油脂を塗布してなる春巻きの皮が開示されている。 In order to improve these points, various improvement measures have been conventionally proposed as follows. In patent document 1, the method of apply | coating fats and oils to the skin inner surface or the inside of a spring roll is disclosed. Patent Document 2 or Patent Document 3 discloses a method for maintaining the texture by applying a non-aqueous emulsified dispersion containing fats and oils and underground starch to the inner surface of the spring roll skin. Patent Document 4 discloses a spring roll skin formed by applying an oil having a melting point of 30 to 50 ° C. and an average crystal grain size of 20 to 100 μm.
また特許文献５には、１０℃における固体脂指数が５以下の液状油脂１００重量部に、融点５０℃以上の硬化油０．５〜１５重量部、グリセリン脂肪酸エステル又はソルビタン脂肪酸エステルの１種以上を０．１〜１０重量部及びプロピレングリコール脂肪酸エステル０．０５〜５０重量部を配合してなる油脂組成物を春巻きの皮に使用する方法が開示されている。
更には、特許文献６には、穀粉原料として、マルトース価が１７０ｍｇ／１０ｇ以下の小麦粉及びα澱粉を用いて春巻きの皮を製造する方法が開示されている。あるいは特許文献７には、春巻きの皮に水溶性植物繊維及び油脂を配合する方法が開示されている。また、特許文献８には、春巻きの皮に融点が４０〜７０℃である油脂粉末と大豆たん白を必須成分として含有する方法が開示されている。
Further, in Patent Document 5, 100 parts by weight of a liquid fat having a solid fat index at 10 ° C. of 5 or less, 0.5 to 15 parts by weight of a hardened oil having a melting point of 50 ° C. or more, one or more kinds of glycerin fatty acid ester or sorbitan fatty acid ester. Is disclosed in Japanese Patent Application Laid-Open Publication No. 2003-110, for a spring roll skin.
Furthermore, Patent Document 6 discloses a method for producing spring roll skin using wheat flour and α starch having a maltose value of 170 mg / 10 g or less as a flour raw material. Or patent document 7 is disclosing the method of mix | blending water-soluble vegetable fiber and fats and oils with the spring roll skin. Patent Document 8 discloses a method in which spring powder roll contains fat powder having a melting point of 40 to 70 ° C. and soybean protein as essential components.
しかし、特許文献１ないし４においては、油脂又は乳化分散した澱粉を春巻きの皮の内面に塗布するという作業工程が発生し、生産効率が低下するという難点があるばかりか、皮の端部にまで塗布してしまうと春巻きを巻くにあたって皮同士の接合不良が生じ、歩留率低下を引き起こす可能性がある。また特許文献５によっては、食感の経時変化安定性が十分とは言えなかった。また特許文献６乃至８においては、食感の維持効果が認められるために必要な配合割合によっては、春巻きにおいて好ましい他の風味を阻害してしまう可能性があった。 However, in Patent Documents 1 to 4, there is a problem that an oil or fat or emulsified and dispersed starch is applied to the inner surface of the spring roll skin, and there is a problem that the production efficiency is lowered. If it is applied, it may cause poor bonding between the skins when winding the spring roll, which may cause a decrease in yield. In addition, according to Patent Document 5, the temporal change stability of the texture cannot be said to be sufficient. Moreover, in patent documents 6 thru | or 8, depending on the mixing | blending ratio required since the maintenance effect of food texture is recognized, there existed a possibility of inhibiting the other flavor preferable in a spring roll.
そこで、春巻きの製造に関する上記各従来技術の問題点を克服し、作業の煩雑化を避けつつもフライ調理（以下「油調」という。）直後のパリパリとした食感を長時間維持し、特に歯切れの良い食感を維持することのできる春巻きの皮を提供することを課題として鋭意研究を重ねた末、本発明にかかる皮用組成物を知見するに至った。 Therefore, overcoming the problems of the above-mentioned conventional techniques related to the production of spring rolls, while maintaining the crispy texture immediately after frying (hereinafter referred to as “oil-like”) while avoiding complicated operations, After earnestly researching to provide a spring roll skin that can maintain a crisp texture, the present inventors have come to know the skin composition according to the present invention.
即ち、本発明にかかる春巻きの皮用組成物は、小麦粉と、置換澱粉とを含み、置換澱粉の含有割合が、小麦粉と置換澱粉との合計量に対して１〜７０質量％であることを特徴とする。 That is, the spring roll skin composition according to the present invention includes wheat flour and substituted starch, and the content of the substituted starch is 1 to 70% by mass with respect to the total amount of wheat flour and substituted starch. Features.
ここで「置換澱粉」としては、酢酸エステル化澱粉（アセチル化澱粉）、オクテニルコハク酸エステル化澱粉、リン酸エステル化澱粉、ヒドロキシプロピルエーテル化澱粉、カルボキシメチルエーテル化澱粉を用いることができる。これらは、例えば馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、コーンスターチ、ワキシコーンスターチ、サゴ澱粉、米澱粉、甘藷澱粉などをエステル化やエーテル化することにより得られるものであればよく、特に原料澱粉によって限定されるものではない。「酢酸エステル化」とは、アセチル基２．５％以下の無水酢酸又は酢酸ビニルモノマーを用い、澱粉懸濁液にアルカリを触媒にして、無水酢酸又は酢酸ビニルを添加して反応させることで得られる。アルカリにはカセイソーダ、炭酸ナトリウムが使用されるが、生成したエステルのアルカリによる加水分解を防ぐためにＰＨ調整を行なっても良い。反応後、副生成物などの不純物は十分に水洗して除去し、乾燥させて粉末にすることで酢酸エステル化澱粉が得られる。
また、「ヒドロキシプロピル化」とは、プロピレンオキサイドを澱粉に対して２５％以下の量で反応させたヒドロキシプロピル澱粉ができる。固相反応、ペースト反応、有機溶媒系や水懸濁系などで反応させたものにカセイソーダなどのアルカリを触媒として用い、生成物以外の不純物を水洗によって除去し、乾燥させて粉末にすることで得られる。
Here, as the “substituted starch”, acetate esterified starch (acetylated starch), octenyl succinate esterified starch, phosphate esterified starch, hydroxypropyl etherified starch, and carboxymethyl etherified starch can be used. These may be obtained by, for example, esterifying or etherifying potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, sago starch, rice starch, sweet potato starch, etc. Is not to be done. "Acetic acid esterification" is obtained by using acetic anhydride or vinyl acetate monomer having an acetyl group of 2.5% or less, using alkali as a catalyst in the starch suspension, and adding acetic anhydride or vinyl acetate for reaction. It is done. As the alkali, caustic soda and sodium carbonate are used, but the pH may be adjusted to prevent hydrolysis of the produced ester by alkali. After the reaction, impurities such as by-products are sufficiently washed and removed, and dried to obtain an acetic esterified starch.
Further, “hydroxypropylation” means hydroxypropyl starch obtained by reacting propylene oxide in an amount of 25% or less with respect to starch. By reacting solid phase reaction, paste reaction, organic solvent system or water suspension system with alkali such as caustic soda as a catalyst, removing impurities other than products by washing with water and drying to powder can get.
また、本発明の揚げ春巻きの皮を製造するための皮用組成物には、前記置換澱粉に加え、未加工の澱粉、例えば馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、コーンスターチ、ワキシコーンスターチ、サゴ澱粉、米澱粉、甘藷澱粉などを用いることができるほか、これらを原料とした加工澱粉、あるいは未加工澱粉と加工澱粉の混合物を用いることができる。 The skin composition for producing fried spring roll skin of the present invention includes, in addition to the substituted starch, raw starch such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, sago starch Rice starch, sweet potato starch and the like can be used, and processed starch using these as raw materials, or a mixture of unprocessed starch and processed starch can be used.
また、本発明における揚げ春巻きの皮を製造するための皮用組成物の原料粉は小麦粉及び澱粉が主体であるが、これらの他にも必要に応じ他の成分を含有しても良い。本発明の目的を損なわないものであれば特に限定されず、例えばグルテン、乳化剤、油脂類、糖類、食塩、調味料等の混合物を含有させることもできる。 In addition, the raw material powder of the skin composition for producing fried spring rolls in the present invention is mainly composed of wheat flour and starch, but may contain other components as necessary. It will not specifically limit if the objective of this invention is not impaired, For example, mixtures, such as gluten, an emulsifier, fats and oils, saccharides, salt, a seasoning, can also be contained.
本発明の春巻きの皮用組成物、これを焼成してなる春巻きの皮及びこれを用いてなる春巻きは、小麦粉と置換澱粉とを特定の比率にて含有しているので、油調調理後、揚げ春巻きの皮の経時的な食感低下を抑制し、パリパリした油調直後の好ましい食感を長時間にわたって維持することができる。 The spring roll skin composition of the present invention, the spring roll skin obtained by baking this, and the spring roll using the spring roll contain wheat flour and substituted starch in a specific ratio, so after cooking the oil, It is possible to suppress the texture of the fried spring rolls from decreasing over time, and to maintain a favorable texture immediately after the crisp oil tone.
以下、本発明を実施例と比較例を参照しつつ詳しく説明する。 Hereinafter, the present invention will be described in detail with reference to examples and comparative examples.
（実施例１）
以下の組成にて春巻きの皮を製造した。
小麦粉 ２１．９０％
置換澱粉 １２．０５％
未加工澱粉 ４．８２％
小麦たん白 ４．８２％
食用油脂 ４．８２％
還元水飴 ４．８２％
油脂粉末 ２．８９％
食塩 ０．７２％
調味料 ０．７２％
乳化剤 ０．２４％
冷水 ４２．２０％
計 １００．００％
（置換澱粉／小麦粉と置換澱粉の合計＝０．３５４９）
Example 1
Spring roll skins were produced with the following composition.
Flour 21.90%
Substituted starch 12.05%
Raw starch 4.82%
Wheat protein 4.82%
Edible oils and fats 4.82%
Reduced chickenpox 4.82%
Oil powder 2.89%
Salt 0.72%
Seasoning 0.72%
Emulsifier 0.24%
Cold water 42.20%
Total 100.00%
(Substituted starch / sum of wheat flour and substituted starch = 0.549)
（比較例１）
比較例として、置換澱粉と未加工澱粉とを高架橋澱粉に置き換え、上記と同じ方法手順で春巻き用皮を製造した。
以下の組成にて春巻きの皮を製造した。
小麦粉 ２１．９０％
高架橋澱粉 １６．８７％
小麦たん白 ４．８２％
食用油脂 ４．８２％
還元水飴 ４．８２％
油脂粉末 ２．８９％
食塩 ０．７２％
調味料 ０．７２％
乳化剤 ０．２４％
冷水 ４２．２０％
計 １００．００％
(Comparative Example 1)
As a comparative example, substituted starch and raw starch were replaced with highly cross-linked starch, and spring roll skin was produced by the same method procedure as described above.
Spring roll skins were produced with the following composition.
Flour 21.90%
Highly cross-linked starch 16.87%
Wheat protein 4.82%
Edible oils and fats 4.82%
Reduced chickenpox 4.82%
Oil powder 2.89%
Salt 0.72%
Seasoning 0.72%
Emulsifier 0.24%
Cold water 42.20%
Total 100.00%
上記のものをそれぞれ混合撹拌し、分散液を調製した。次いで、ドラム型焼成機を用い、ドラム面上に前記分散液を均一に焼成し、広さ１５０ｍｍ四方の正方形、厚さ０．５ｍｍの揚げ春巻き用皮を製作した。 Each of the above was mixed and stirred to prepare a dispersion. Next, the dispersion was uniformly fired on the drum surface using a drum-type firing machine to produce a fried spring roll skin having a square size of 150 mm and a thickness of 0.5 mm.
次に、製作した春巻き用皮に予め調理した春巻き用の具（内材）を載せ、巻き上げた後１７０〜１８０℃のサラダ油で油調して揚げ春巻きを製造した。 Next, pre-cooked spring roll ingredients (inner material) were placed on the prepared spring roll skins, wound up, and then oiled with salad oil at 170 to 180 ° C. to produce fried spring rolls.
実施例１と比較例１とでそれぞれ製造した春巻きの皮及び春巻きについて、揚げ用春巻きの油調後の皮の食感を経過時間に応じて評価した。その結果をまとめたものが以下の表である。 For the spring rolls and spring rolls produced in Example 1 and Comparative Example 1, respectively, the texture of the skin after oil preparation of the spring rolls for frying was evaluated according to the elapsed time. The following table summarizes the results.
また、置換澱粉の割合が小麦粉と置換澱粉との合計量に対して１％以上のもの（実施例２）、１％未満のもの（比較例２）、７０％未満のもの（実施例３）、７０％超過のもの（比較例３）を用いて春巻き用皮を作成した。その組成比率は以下の通りである。 Moreover, the ratio of substituted starch is 1% or more based on the total amount of wheat flour and substituted starch (Example 2), less than 1% (Comparative Example 2), and less than 70% (Example 3) The skin for spring rolls was made using a thing exceeding 70% (Comparative Example 3). The composition ratio is as follows.
（実施例２）
以下の組成にて春巻きの皮を製造した。
小麦粉 ３３．００％
置換澱粉 ０．９５％
未加工澱粉 ４．８２％
小麦たん白 ４．８２％
食用油脂 ４．８２％
還元水飴 ４．８２％
油脂粉末 ２．８９％
食塩 ０．７２％
調味料 ０．７２％
乳化剤 ０．２４％
冷水 ４２．２０％
計 １００．００％
（置換澱粉／小麦粉と置換澱粉の合計＝０．０２８０）
(Example 2)
Spring roll skins were produced with the following composition.
Flour 33.00%
Substituted starch 0.95%
Raw starch 4.82%
Wheat protein 4.82%
Edible oils and fats 4.82%
Reduced chickenpox 4.82%
Oil powder 2.89%
Salt 0.72%
Seasoning 0.72%
Emulsifier 0.24%
Cold water 42.20%
Total 100.00%
(Substituted starch / sum of wheat flour and substituted starch = 0.0280)
（比較例２）
以下の組成にて春巻きの皮を製造した。
小麦粉 ３３．７５％
置換澱粉 ０．２０％
未加工澱粉 ４．８２％
小麦たん白 ４．８２％
食用油脂 ４．８２％
還元水飴 ４．８２％
油脂粉末 ２．８９％
食塩 ０．７２％
調味料 ０．７２％
乳化剤 ０．２４％
冷水 ４２．２０％
計 １００．００％
（置換澱粉／小麦粉と置換澱粉の合計＝０．００６０）
(Comparative Example 2)
Spring roll skins were produced with the following composition.
Wheat flour 33.75%
Substituted starch 0.20%
Raw starch 4.82%
Wheat protein 4.82%
Edible oils and fats 4.82%
Reduced chickenpox 4.82%
Oil powder 2.89%
Salt 0.72%
Seasoning 0.72%
Emulsifier 0.24%
Cold water 42.20%
Total 100.00%
(Substituted starch / wheat flour and substituted starch = 0.0060)
（実施例３）
以下の組成にて春巻きの皮を製造した。
小麦粉 １０．９５％
置換澱粉 ２３．００％
未加工澱粉 ４．８２％
小麦たん白 ４．８２％
食用油脂 ４．８２％
還元水飴 ４．８２％
油脂粉末 ２．８９％
食塩 ０．７２％
調味料 ０．７２％
乳化剤 ０．２４％
冷水 ４２．２０％
計 １００．００％
（置換澱粉／小麦粉と置換澱粉の合計＝０．６７７５）
(Example 3)
Spring roll skins were produced with the following composition.
Flour 10.95%
Substituted starch 23.00%
Raw starch 4.82%
Wheat protein 4.82%
Edible oils and fats 4.82%
Reduced chickenpox 4.82%
Oil powder 2.89%
Salt 0.72%
Seasoning 0.72%
Emulsifier 0.24%
Cold water 42.20%
Total 100.00%
(Substituted starch / sum of wheat flour and substituted starch = 0.6775)
（比較例３）
以下の組成にて春巻きの皮を製造した。
小麦粉 ９．００％
置換澱粉 ２４．９５％
未加工澱粉 ４．８２％
小麦たん白 ４．８２％
食用油脂 ４．８２％
還元水飴 ４．８２％
油脂粉末 ２．８９％
食塩 ０．７２％
調味料 ０．７２％
乳化剤 ０．２４％
冷水 ４２．２０％
計 １００．００％
（置換澱粉／小麦粉とその他の澱粉の合計＝０．７３４９）
(Comparative Example 3)
Spring roll skins were produced with the following composition.
Flour 9.00%
Substituted starch 24.95%
Raw starch 4.82%
Wheat protein 4.82%
Edible oils and fats 4.82%
Reduced chickenpox 4.82%
Oil powder 2.89%
Salt 0.72%
Seasoning 0.72%
Emulsifier 0.24%
Cold water 42.20%
Total 100.00%
(Substituted starch / wheat flour and other starch = 0.7349)
上述の実施例１と比較例１の対比同様、各実施例及び比較例についても揚げ春巻きの油調後の皮の食感を経時変化に応じて評価した。その結果をまとめたものが以下の表である。 Similar to the comparison between Example 1 and Comparative Example 1 described above, each Example and Comparative Example was also evaluated for the texture of the skin after oil preparation of fried spring rolls according to changes over time. The following table summarizes the results.
このように、置換澱粉の、小麦粉と置換澱粉の合計量に対する含有割合が１〜７０％の範囲内における配合比率で製造した揚げ春巻きの皮を用いた春巻きにおいては、油調後の時間経過にもかかわらず、油調直後の食感を維持することができ、好ましいパリパリ感と歯切れを保持することができた。 Thus, in the spring roll using the deep-fried spring roll skin manufactured at a blending ratio in the range of 1 to 70% of the content of the substituted starch with respect to the total amount of the wheat flour and the substituted starch, in the time lapse after oil conditioning Nevertheless, the texture immediately after the oil tone could be maintained, and a favorable crispness and crispness could be maintained.
また、以下の表は、実施例１と比較例１で製造した春巻きの皮及び春巻きについて、揚げ用済み春巻きのレンジ後の皮の食感を評価した。その結果をまとめたものが以下の表である。本発明に係る揚げ春巻きの皮を製造するための皮用組成物を用いた揚げ春巻きにおいては、レンジ調理後においてもその食感が優れたものとなった。 Moreover, the following table | surface evaluated the food texture of the skin after the range of the spring roll which has been fried about the spring roll and spring roll which were manufactured in Example 1 and Comparative Example 1. The following table summarizes the results. In the deep-fried spring roll using the skin composition for producing the deep-fried spring roll according to the present invention, the texture was excellent even after cooking the range.
Claims (4)
The skin fried spring roll as claimed in any one of claims 3, immediately the packaging seen Aburacho and fried spring roll comprising.
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| JPH0416157A (en) * | 1990-05-07 | 1992-01-21 | Matsutani Kagaku Kogyo Kk | Production of coat for chinese dish or noodle |
| JPH10155441A (en) * | 1996-11-28 | 1998-06-16 | Nisshin Flour Milling Co Ltd | Farina composition for noodles |
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|---|---|---|---|---|
| JPH0416157A (en) * | 1990-05-07 | 1992-01-21 | Matsutani Kagaku Kogyo Kk | Production of coat for chinese dish or noodle |
| JPH10155441A (en) * | 1996-11-28 | 1998-06-16 | Nisshin Flour Milling Co Ltd | Farina composition for noodles |
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