JP4698400B2 - Spring roll skin flour composition - Google Patents

Description

  The present invention relates to a spring roll skin flour composition that provides a spring roll that can maintain an excellent texture without crispy crinkles, a spring roll skin produced using the flour composition, and the spring roll skin It is related with the spring roll manufactured using. In detail, even if several hours have passed after the oil sachet treatment, or after microwave storage such as microwave oven after refrigerated or frozen storage, the crispy crispy texture without crinkles immediately after the oil sachet The present invention relates to a flour composition for spring roll skin from which a spring roll capable of holding a spring is obtained, a spring roll skin produced using the flour composition, and a spring roll produced using the spring roll skin.

Conventionally, spring rolls have had the problem of leaving a crispy, non-crisp texture with rubber-like scratches if left standing after oiling, or stored in a refrigerator or frozen and then reheated in a microwave oven. . Such a texture is considered to be due to a change in the structure of the tissue due to moisture absorption and changes in starch components.
In order to solve such a problem of the conventional spring roll, various methods have been proposed. For example, it has been proposed to use a spring roll made of a dough obtained by blending wheat flour with a heat-treated starch and sugar having a gelatinization degree of 10% or less (see Patent Document 1). In addition, the viscosity of the spring roll is reduced by blending a swelling suppression starch such as wet heat-treated high amylose starch (see Patent Document 2), dextrin or acid treatment, heat treatment, enzyme treatment, etc. It has been proposed to blend low-viscosity starch (see Patent Document 3).
However, it cannot be said that these prior art methods are sufficiently effective in suppressing a decrease in texture over time during spring roll cooking and a decrease in texture when cooking with a microwave oven or the like.

Japanese Patent No. 3142490 JP 2003-199518 A JP 2004-121016 A

  The object of the present invention is to reduce the texture of spring rolls over time after cooking oil and to reduce the texture when re-cooked with a microwave oven, etc. Spring roll skin flour composition that provides a spring roll that can maintain a crisp and crisp texture, spring roll skin produced using the flour composition, and spring roll produced using the spring roll skin Is to provide.

As a result of various studies, the present inventors have used spring flour that has been subjected to a specific heat treatment, or “a mixture of flour or starch and an emulsifier” that has been subjected to a specific heat treatment. It has been found that a flour composition can be obtained.
The present invention has been made on the basis of the above knowledge, and heat-treated flour obtained by indirect heat treatment at a product temperature of 100 to 130 ° C. for 30 to 80 minutes while stirring the flour in a closed container is used as a main raw material. The present invention provides a spring roll skin flour composition (hereinafter referred to as the first spring roll skin flour composition) containing 2 to 100% by mass of the flour inside.
The present invention also provides a heat treatment mixture obtained by indirect heat treatment at a product temperature of 100 to 130 ° C. for 30 to 80 minutes while stirring a mixture of wheat flour or starch and an emulsifier in a closed container. The present invention provides a spring roll skin flour composition (hereinafter referred to as a second spring roll skin flour composition) containing 2 to 100% by mass of the flour inside.
Further, the present invention is to provide a spring roll made with spring winding leather produced by using the first or second spring roll skins for flour composition described above, and the該春wound skin .

  According to the present invention, even if a few hours have passed after the oil-cooking process, or even after microwave refrigeration after refrigerated or frozen storage, the crispy crispy skin of the skin immediately after the oil-cooking is free from cracks. A spring roll that can maintain a crisp texture is obtained.

The first spring roll skin flour composition of the present invention will be described.
In the first spring roll skin flour composition, the main raw material flour is usually wheat flour used as the main component of spring roll skin, such as strong flour, semi-strong flour, medium strength flour, weak flour, durum flour. It is preferable to use strong powder and semi-strong powder.
Further, in the first spring roll skin flour composition, examples of the wheat flour subjected to the indirect heat treatment include the same flours as those described above, preferably strong flour and semi-strong flour.

  The indirect heat treatment of the flour needs to be performed while stirring the flour in a sealed container. As this sealed container, for example, a sealed container having a stirring device composed of a rotating shaft having a heating means is preferable, more preferably a sealed cylindrical container having a stirring device composed of a rotating shaft having a hollow structure, The indirect heating treatment of the wheat flour is performed by supplying heated steam into the rotary shaft having a hollow structure. As an example of a container that can be used for such indirect heat treatment, a heat treatment stirrer described in JP-A-2004-9022 can be mentioned.

  The conditions for the indirect heat treatment are a product temperature of 80 to 150 ° C., preferably 100 to 130 ° C., and 5 to 120 minutes, preferably 30 to 80 minutes. Moreover, although the conditions of stirring differ with the magnitude | sizes of a container and the quantity of the flour which should be processed, they are 10-60 rpm normally, Preferably it is about 20-50 rpm.

  In the first spring roll skin flour composition of the present invention, the heat-treated wheat flour subjected to the indirect heat treatment is divided into 2 to 100% by mass, preferably 5 to 50% by mass, with respect to the main raw material flours. % Content. If the amount of heat-treated wheat flour is less than 2% by mass, there is no effect.

  In the first spring roll skin flour composition of the present invention, in addition to the flours such as the heat-treated wheat flour and untreated wheat flour, other components can be contained as necessary. Such other components are not particularly limited as long as the effects of the present invention are not impaired. For example, proteins (egg, milk, wheat, soy protein), starch, fats and oils (soybean oil, rapeseed oil, olive oil) , Vegetable oil such as palm oil and its hardened oil, animal fat such as pork fat and beef tallow), pigment, thickening polysaccharide (locust bean gum, gellan gum, guar gum, xanthan gum, carrageenan etc.), amino acid (alanine, glycine, Lysine, etc.), baking powder, salt, emulsifier, sugar (such as trehalose, xylose, maltose, maltooligosaccharide) and the like, and one or more of these can be selected and blended.

Next, the 2nd spring roll skin flour composition of this invention is demonstrated.
In the second spring roll skin flour composition, the main raw material flour and the wheat flour subjected to indirect heat treatment include the same as in the first spring roll skin flour composition, preferably a strong flour, Semi-strong powder.

  In addition, as starch to be subjected to indirect heat treatment, tapioca, potato, wheat, corn, waxy corn, etc. starch, starch subjected to chemical / processing treatment such as acetylation, etherification, crosslinking, oxidation, etc., those Mixtures can be used, but among these, tapioca, potato and corn are preferable, and starch subjected to chemical / processing treatment is preferably starch subjected to crosslinking or oxidation treatment.

  Examples of the emulsifier used for the indirect heat treatment include glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin and the like. Among these, glycerin fatty acid ester is preferable, and stearic acid is particularly preferable. Monoglycerides and succinic monoglycerides are preferred. These emulsifiers may be used alone or in combination of two or more.

  The mixing ratio of the wheat flour or starch and the emulsifier is preferably 0.1 to 2.0 parts by mass of the emulsifier, more preferably 0.3 to 1.0 parts by mass with respect to 100 parts by mass of the wheat flour or starch. is there.

  The indirect heat treatment of the mixture comprising the above wheat flour or starch and the above emulsifier is performed in the same manner as in the case of the indirect heat treatment of wheat flour in the first spring roll skin flour composition. That is, for example, preferably in a closed container having a stirring device comprising a rotating shaft having a heating means, more preferably a closed cylindrical vessel having a stirring device comprising a rotating shaft having a hollow structure, In a container capable of performing the indirect heat treatment by supplying steam into a hollow structure rotating shaft, the product temperature is 80 to 150 ° C., preferably 100 to 130 ° C., and 5 to 120 minutes, preferably 30 to 30 ° C. It is performed under conditions of indirect heat treatment for 80 minutes and under stirring conditions of 10 to 60 rpm, preferably about 20 to 50 rpm.

  The second spring roll skin flour composition of the present invention is obtained by dividing the above-mentioned indirect heat treatment “wheat flour or mixture of starch and emulsifier” (heat-treated mixture) with respect to the main raw material flour. 2 to 100% by mass, preferably 5 to 50% by mass. If the amount of the heat treatment mixture is less than 2% by mass, there is no effect.

  The second spring roll skin flour composition of the present invention may contain other components as necessary in addition to the above heat-treated mixture and untreated flour flour. Examples of such other components include those similar to the other components exemplified in the first spring roll skin flour composition of the present invention.

The spring roll of the present invention is produced using the first or second spring roll skin flour composition of the present invention, and the first or second spring roll of the present invention is used as a raw material powder. It can be produced according to a conventional method except that the flour composition for skin is used.
Further, the spring roll of the present invention is manufactured according to a conventional method using the spring roll skin, and a commonly used ingredient can be used as the ingredient of the spring roll.
The spring roll of the present invention can be stored frozen or refrigerated. In that case, after wrapping the ingredients with the above spring roll skin, it may be frozen or refrigerated without oiling. It may be stored frozen or refrigerated. The spring roll of the present invention, which has been stored frozen or refrigerated without oiling, is frozen and stored for refrigeration and then used for food. In addition, the spring roll of the present invention that has been frozen or refrigerated after being oiled may be re-oiled after being frozen or refrigerated, or may be subjected to microwave heat treatment such as a microwave oven.

  EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

Preparation Example 1 (Preparation of heat-treated wheat flour)
Powerful powder ["Kameiya" (trade name) manufactured by Nisshin Flour Milling Co., Ltd.] is put into a heat treatment stirring apparatus described in JP-A No. 2004-9022, and steam is put into the hollow rotating shaft of the apparatus. Then, an indirect heat treatment was performed at 110 ° C. for 60 minutes to obtain heat-treated wheat flour.

Preparation Example 2 (Preparation of heat treatment mixture 1)
A mixture consisting of 100 parts by weight of strong powder ["Kameiya" (trade name) manufactured by Nisshin Seifun Co., Ltd.] and 1 part by weight of emulsifier [Emulsy MM-100 (trade name) manufactured by Riken Vitamin Co., Ltd.] A heat treatment stirring apparatus described in Japanese Unexamined Patent Application Publication No. 2004-9022 is introduced, steam is introduced into the rotating shaft of the hollow structure of the apparatus, an indirect heat treatment is performed at a product temperature of 110 ° C. for 60 minutes, and the heat treatment mixture 1 Got.

Preparation Example 3 (Preparation of heat treatment mixture 2)
A heat-treated mixture 2 was obtained in the same manner as in Preparation Example 2, except that tapioca starch was used instead of the strong powder.

[Examples 1-8 and Comparative Examples 1-9]
Using the heat-treated wheat flour or heat-treated mixture obtained in Preparation Examples 1 to 3, spring rolls were produced according to the formulation shown in Table 1 and the following production method, and a texture sensory test was performed.

[Method of manufacturing spring rolls]
After all raw materials other than water were mixed, water (cold water) was mixed and stirred therein to prepare a dispersion. The amount of water was adjusted so that the viscosity of the dispersion was almost the same in all of Examples 1 to 8 and Comparative Examples 1 to 9, by measuring the viscosity of the dispersion in advance.
The dispersion was fired on the drum surface using a drum-type firing machine to produce a strip-shaped spring roll skin having a thickness of 0.5 to 0.55 mm. This strip-shaped spring roll skin was cut into 190 mm × 190 mm, and the ingredients previously cooked were placed on the spring roll skin and rolled up to produce 20 spring rolls for frying each. Ten pieces of each of these spring rolls were completely frozen at −40 ° C., and the remaining 10 pieces were fried with salad oil at 175 to 180 ° C. and then completely frozen at −40 ° C. After freezing these oils at -20 ° C for 14 days and then freezing them, oil them with 175-180 ° C salad oil and leave them at room temperature (25 ° C) for 4 hours before using them for a sensory sensory test. The oil-frozen product was heated in a 500 W household microwave oven for 30 seconds per frozen spring roll and subjected to a sensory sensory test.

  In the sensory sensory test, ten panelists evaluated the crispy feeling and hiki when eating spring rolls according to the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 2 and Table 3. Table 2 shows the evaluation results of spring rolls that were frozen without oil, stored frozen and then stored at room temperature for 4 hours. Table 3 was frozen with oil, stored frozen, and heated in a microwave oven. It is the evaluation result of the spring roll.

〔Evaluation criteria〕
-Crisp feeling 1 point (no crispy feeling) → 3 points (crisp feeling) → 5 points (crisp feeling equivalent to immediately after oiling)
・ Ski 1 point (with scratches) → 3 points (without scratches) → 5 points (no scratches equivalent to that immediately after oiling)

Claims (6)

Heat-treated flour obtained by indirect heat treatment at a product temperature of 100 to 130 ° C. for 30 to 80 minutes while stirring the flour in an airtight container contains 2 to 100% by mass with respect to the main raw material flour. A spring flour skin flour composition. While stirring a mixture of wheat flour or starch and an emulsifier in a closed container, heat treatment mixture obtained by indirect heat treatment at a product temperature of 100 to 130 ° C. for 30 to 80 minutes is contained in the main raw material flour. A flour composition for spring roll skin containing 2 to 100% by mass.   The flour composition for spring roll skin according to claim 2, wherein the mixing ratio of the wheat flour or starch and the emulsifier is 0.1 to 2.0 parts by mass of the emulsifier with respect to 100 parts by mass of the wheat flour or starch. Indirect heat treatment in a closed system in a container having a stirring apparatus comprising a rotating shaft having a heating means, is carried out 30 to 80 minutes at a product temperature 100 to 130 ° C., according to any one of claims 1 to 3 Spring flour skin flour composition. Spring winding leather produced using the spring roll skins for flour composition according to any one of claims 1 to 4.   The spring roll manufactured using the spring roll skin of Claim 5.