JP5059038B2 - Method for producing frozen spring rolls - Google Patents

Description

  The present invention relates to a method for producing a frozen spring roll with improved preservation of the skin texture before frozen storage even after frozen storage, and a frozen spring roll produced by the production method.

  In recent years, with changes in lifestyles such as increasing the number of double-income households and single-person households, side dishes and lunch boxes that can be eaten more easily without the need for cooking in the home are preferred. Above all, the demand for semi-cooked frozen foods that can be stored for a relatively long period of time and can be easily eaten by performing the final thawing heat treatment is rapidly increasing. In particular, fried foods such as spring rolls, croquettes, and cutlets are foods preferred by many people from children to adults, and such fried cooked and frozen foods are widely used as commercial side dishes. .

  A general method for producing frozen spring rolls is as follows. First, the ingredients of the ingredients, such as chicken pork, vegetables, oil, seasonings, and the like are fried and heated, and a trowel is provided with a paste such as starch, cooled, and made into a moldable property. A fixed amount of the intermediate material is placed on the spring roll skin and wound into a rectangular parallelepiped shape. Spring rolls are made by adding water and fat to wheat flour, starch, saccharides, etc. to make it liquid, firing the obtained liquid on a heated drum and cutting it into squares. can do. A frozen spring roll is obtained by freezing this molded product after fried. Consumers eat frozen spring rolls by heating and thawing using a microwave device for home use such as a microwave oven. For example, they are widely used as bento dishes.

  However, frozen food that has been fried and cooked, such as frozen spring rolls, is not a heat conduction heating from the outer layer due to radiation or radiation from an external heat source as a cooking method at the time of eating, but microwaves etc. that are difficult to heat and dry the outer layer When the internal dielectric heating is performed, there is a problem that the crispy sensation of the outer layer skin / clothing inherent to frying cannot be reproduced. This is considered to be due to the transfer of moisture from an intermediate material having a high moisture ratio to an outer layer such as skin or clothing having a low moisture ratio during cryopreservation during storage and distribution after manufacture. For this reason, even after heating and thawing using a household microwave device such as a microwave oven, a frozen spring roll manufacturing method that retains a crisp and crispy texture unique to fried cooked foods, as before frozen storage Development is underway.

  In addition to the movement of non-frozen moisture at the contact area between the intermediate ingredients and the outer skin, the moisture transfer from the intermediate ingredients to the skin during cryopreservation is in addition to the non-contact part of the intermediate ingredients (not in contact with the outer skin) Also in (Part), it is considered that moisture sublimation from the filling material through the air in the sealed space in the packaging material and moisture absorption at the skin part are performed in parallel. Therefore, in order to improve the skin texture after heating and thawing with a microwave oven, for example, paste or fat is added to the ingredients, structural constraints on free water, reduction of water activity by adding solutes, etc. Thus, moisture transfer from the ingredients is suppressed. In addition, a method of forming a barrier layer mainly composed of fats and oils between the inner ingredient and the garment and a method of suppressing moisture absorption of the skin by adsorbing the fats and oils to the skin have been performed.

  In particular, the formation of an oily film on the skin is relatively effective for preserving the crispy texture of the skin. In particular, by preserving the oil and fat after freezing and before freezing, the preservability is greatly improved. As the method, specifically, a pre-prepared material used for the contents of the spring roll was rolled up with a pregelatinized noodle skin cut to a certain size, and the edible fat with a high melting point that solidifies at room temperature was melted by heating. A method for producing a spring roll for refrigerated storage is disclosed, in which the edible fats and oils are heated and melted by spraying from above and below after being soaked and taken out for a short time, and then cooled and solidified (for example, Patent Document 1). Or 2). Moreover, the manufacturing method (for example, refer patent document 3) of the oil-fried fried food which made the fat adhere to skin by immersing in 130-200 degreeC liquid fat after oil dipping for less than 40 seconds, and skin food After cooking at the oil temperature of normal cooking and heating, it is 130 ° C. or lower and a method for producing a fried food that is immersed in edible oil to which medium chain fatty acid triglycerides are added at least 1% or more (see, for example, Patent Document 4). ) Is also disclosed.

Japanese Patent Publication No.58-5024 Japanese Examined Patent Publication No. 58-39511 Japanese Patent No. 3112305 Japanese Patent No. 3520678

  However, in the oil spray impregnation method in which oil or fat is attached to the skin after frying by spraying or impregnation as described above, the skin texture after storage becomes slightly hard and crunchy, and more preferable crispy like fried food before refrigerated storage There is a problem that it is different from the crispy feeling. Moreover, since oiliness remains at the time of eating, there also exists a problem that the kind of additional fats and oils and fats and oils is limited. In particular, in the invention described in Patent Document 4, since oils containing expensive medium chain fatty acids are used as fats and oils to be attached to the skin, there is a difficulty in economic efficiency.

  Even after heating and thawing using a household microwave device such as a microwave oven, the present invention has a light crispy skin texture peculiar to a fried cooked product, while reducing excessive oiliness. Another object of the present invention is to provide a method for producing a frozen spring roll at a relatively low cost, and a frozen spring roll produced by the production method.

  As a result of diligent research to solve the above-mentioned problems, the inventors of the present invention have reduced oiliness by using an expanding agent as a skin raw material in a method of attaching oil or fat to the skin after frying by spraying or impregnation. In addition, the present inventors have found that the storage stability of the spring texture of spring rolls after heating and thawing, that is, the storage stability of the crispy texture that is unique to fried foods, has been completed.

That is, the present invention relates to a method for producing a frozen spring roll that is frozen after winding the inner ingredients with a skin, and the skin raw material contains a swelling agent, and the spring roll after the oil is applied The present invention provides a method for producing a frozen spring roll, characterized by freezing liquid oil and fat after adhering to the surface.
The swelling agent is preferably a bicarbonate-based synthetic swelling agent.
The liquid fat / oil preferably has a solid fat index at 10 ° C. of 10 or more.
Furthermore, this invention provides the frozen spring roll manufactured using the manufacturing method of one of the said frozen spring rolls.

  By using the method for producing frozen spring rolls of the present invention, by adding a swelling agent to the skin raw material, and by attaching liquid oil to the skin before freezing after frying, using a household microwave device such as a microwave oven Even after being thawed by heating, the oiliness is reduced, and the frozen spring roll that retains the crispy texture that is unique to fried foods, simply and effectively, as before frozen storage, Furthermore, it can be manufactured at a relatively low cost.

  The method for producing a frozen spring roll according to the present invention is a method for producing a frozen spring roll that is frozen after winding the inside ingredients with a skin, and containing a swelling agent in the skin raw material, It is characterized by freezing liquid oil after attaching it to the surface of the later spring roll. The frozen spring roll obtained by the method for producing a frozen spring roll according to the present invention has a crispy texture (cracked texture) of the spring roll before freezing after heating with oil even if it is frozen and thawed with a microwave oven or the like. Light crispy feeling) and the storage stability of the skin texture is good. In addition, the frozen spring roll of the present invention is reduced in oiliness (oil feeling) like the spring roll produced by the conventional oil spray impregnation method. The reason why the method for producing frozen spring rolls according to the present invention provides such an effect on the storage stability of the skin texture (skin texture storage stability effect) and an effect on the oil texture improvement (oil feeling improvement effect) Although it is not clear, it is guessed as follows. The skin used in the production method of the present invention contains a swelling agent as a skin raw material, and is therefore more porous than the conventional spring roll skin. For this reason, by attaching liquid oil to the skin surface that has been made porous with an expanding agent and before cooking and freezing after cooking oil, liquid oil infiltrates into the fine pores of this skin, and during the refrigerated storage period Effectively suppresses the moisture absorption of the skin and does not become too hard even after heating and thawing with a microwave oven or other household microwave device, it is not a crunchy texture but a light crispy that is close to the original fly texture Good feeling is maintained.

  The skin used in the production method of the present invention is a sheet that wraps the inner ingredients when producing spring rolls, and can be produced by a conventional method except that an expansion agent is used as a raw material for the skin. For example, flour, starch, saccharides, etc., which are leather raw materials, are added to and mixed with a swelling agent to form a liquid material, and this liquid material is thinly applied onto a drum heated to 100 to 180 ° C. to form a sheet. It can manufacture by baking continuously and cutting this into a square. The drum baking conditions are not particularly limited as long as a sheet-like skin suitable for molding can be obtained. In the present invention, as long as it is in the form of a sheet that wraps the ingredients, it may be a skin containing grains flour other than wheat flour, such as rice flour, buckwheat flour, etc. It may be a skin containing The thickness of the skin is not particularly limited, but is preferably about 0.2 to 2 mm.

  Here, the expansion agent means a substance that is made porous by expanding the dough with carbon dioxide gas or ammonia gas generated by a chemical change. In the production method of the present invention, the expansion agent contained in the leather raw material is not particularly limited as long as it is used for food, but it is a synthetic expansion of a bicarbonate type that mainly generates carbon dioxide gas. It is preferable that it is an agent. Examples of such a bicarbonate-based synthetic swelling agent include sodium bicarbonate, baking powder obtained by adding an auxiliary agent such as an acid agent or a blocking agent to an alkaline agent (sodium bicarbonate), and the like. Further, it may be a one-part swelling agent, or a two-part swelling agent in which an alkaline agent and an acidic agent are separated.

  The amount of the swelling agent to be contained in the leather dough is not particularly limited as long as it provides the skin texture preservation stability effect and the oily feeling improvement effect of the present invention, considering the type of the swelling agent and the like. Can be determined as appropriate. For example, when baking powder is used as the swelling agent, 0.1 to 10 parts by weight is preferably added to 100 parts by weight of the liquid obtained by mixing the skin raw material, and 0.2 to 5 parts by weight. It is more preferable to add, more preferably 0.5 to 5 parts by weight, still more preferably 0.5 to 2 parts by weight.

  In the present invention, the spring ingredients for spring rolls are not particularly limited, and foods generally used as spring roll ingredients can be used as appropriate. For example, beef, pork, chicken, fish and other meats, cabbage, carrots, bamboo shoots, shiitake, ginger, garlic and other seasonings, salt, pepper, sugar, sake, oyster sauce and other seasonings, lard, soybean oil, rapeseed oil And fats and oils such as sesame oil. Moreover, you may use additives, such as vegetable protein, starches, and an emulsifier suitably.

  These ingredients are cooked in advance by a conventional method before being wound on the skin. For example, an intermediate ingredient having properties that can be molded can be obtained by heating the intermediate ingredient and heating it, and then cooling it after giving it a paste with a paste such as starch. A spring roll (pre-oil spring roll) used for oil heating can be obtained by quantitatively molding the intermediate material and placing it on the skin and winding it. The shape of the spring roll before oil is not particularly limited as long as the medium material is wrapped in leather, and it may be a rectangular shape that is a general spring roll shape, other than that The shape may also be

  The obtained oil roll before spring roll is heated with oil according to a conventional method. For example, the pre-oil spring roll can be heated in an edible fat at 140 to 190 ° C. for 60 to 240 seconds. The oil used for heating the oil is not particularly limited as long as it is an edible oil / fat such as palm oil, which is generally used when frying.

  Next, a liquid oil is attached to the surface of the spring roll after oil heating (hereinafter sometimes referred to as “oiled spring roll”). The liquid fat may be any edible fat, and may be any of vegetable fat, animal fat, and processed fat. Moreover, it should just be liquid when making it adhere to the skin surface of an oiled spring roll, solid fat which is solid at normal temperature, and liquid oil which is liquid at normal temperature may be sufficient. When using solid fat, it can be made to adhere to the skin surface, after heating and making it liquid state. Examples of the liquid oil used in the present invention include butter, margarine, shortening, olive oil, rice oil, sesame oil, corn oil, safflower oil, sunflower oil, soybean oil, safflower oil, palm oil, peanut oil, and palm oil. Cocoa butter, beef tallow, lard and the like. Among them, the skin texture preservation stability effect of the present invention can be more effectively exhibited by using fats and oils having a solid fat index at 10 ° C. of about 10 such as palm oil. The liquid fat used in the present invention is particularly preferably palm oil.

  The temperature of the liquid oil that adheres to the surface of the oil-rolled spring roll is not particularly limited, but is preferably 50 to 120 ° C. If the temperature of the liquid fat is too low, the fluidity of the fat is low, and depending on the attachment method, excess fat remains on the skin surface, making it difficult to attach an appropriate amount of liquid fat. On the other hand, when the temperature of the liquid oil is too high, the oil on the skin surface above the spring roll is easily removed, and it becomes difficult to evenly adhere the liquid oil to the entire skin surface. In this invention, it is more preferable to adhere the edible fat heated to 60-100 degreeC to the skin surface of the spring roll which has been oiled.

  The amount of the liquid oil that adheres to the skin surface of the oil-rolled spring roll is not particularly limited as long as the skin texture preservation stability effect of the present invention is obtained, and the type of the liquid oil to be used, It can be appropriately determined in consideration of the type and blending amount of the swelling agent blended as the skin raw material. Moreover, in this invention, since the swelling agent is used as a skin raw material, in the conventional fat spray impregnation method (for example, refer patent documents 1-4), it is on the skin surface of the oily finished skin food before freezing. Even if an amount of oil similar to the amount of the oil being adhered is adhered, a frozen spring roll having a much reduced oiliness after heating in the microwave can be produced. For example, when palm oil is used as the liquid oil, 1 to 10 parts by weight, preferably 3 to 7 parts by weight, per 100 parts by weight of the product (oiled spring rolls) on the surface of the oiled spring rolls. Part, more preferably 5.5 to 6 parts by weight of liquid oil can be adhered.

  The method of attaching the liquid oil to the skin surface of the oil-rolled spring roll is not particularly limited, and may be applied using a brush or a roller, sprayed with a spray, etc. It may be immersed in an oil bath. The liquid oil or fat is preferably attached to the entire surface of the oil-rolled spring roll, but may be attached to a part thereof. In the case where the liquid oil is partially adhered, the skin texture preservation stability effect and the oil feeling improving effect of the present invention are exhibited in the skin of the portion where the liquid oil is adhered.

  A frozen spring roll can be obtained by freezing an oil-fed spring roll having liquid oil attached to the skin surface. Oiled spring rolls can be frozen by conventional methods. For example, it may be frozen by installing it in a freezer based on a freezing method such as an air blast type freezing method, a semi-air blast type freezing method, a contact type freezing method, or it may be frozen by spraying liquefied nitrogen or liquefied carbonic acid. .

  The frozen spring roll produced in this way can be thawed and eaten by a conventional cooking method. The frozen spring roll produced by the production method of the present invention is particularly suitable for heating and thawing using a household microwave device such as a microwave oven, but it may be heated and thawed using an oven toaster or the like.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example. Hereinafter, unless otherwise specified, “%” means “% (weight)”.

[Example 1]
Using the baking powder (made by Aikoku Sangyo Co., Ltd.) having the composition described in Table 1 as the swelling agent, and the low melting point fractionated palm oil (Nisshin Delica Ace O, Nisshin Oilio Group Co., Ltd.) as the liquid oil, respectively, A frozen spring roll was produced by the production method described above.
First, the skin raw materials shown in Table 2 were mixed for 6 minutes, and then drum baking was performed at a temperature of 105 to 125 ° C. to produce a spring roll skin (BP-containing skin). On the other hand, as a control, adjusted water was added instead of baking powder, and a spring roll skin (control skin) was produced in the same manner. In addition, it shape | molded as the weight per skin | leather 11g.
On the other hand, the ingredients listed in Table 1 were stir-fried as intermediate ingredients and then cooled to 20 ° C. or lower.

15 g of the cooled inner ingredient was placed on a skin coated with 0.5 g of oil per sheet and wound into a rectangular parallelepiped shape to obtain a pre-oil spring roll. This spring roll before oil was fried with palm oil at 180 to 190 ° C. for 2 minutes 30 seconds to 3 minutes to obtain an oil-clad spring roll.
Then, after applying 70 degreeC palm oil so that the application quantity per spring roll which has been oiled may be 5.5-7.0% with respect to the weight of oil roll which has been oiled, 20 seconds The excess oil was cut off by leaving it above. Thereafter, a part was left as a comparison object (spring roll before freezing), and the rest was rapidly frozen in a freezer at −20 ° C. or lower to obtain a frozen spring roll.

  The obtained frozen spring roll was stored at −10 ° C. for 5 days, and then the skin texture and oil feeling were examined and compared with the spring roll before freezing. The sensory evaluation was performed in five stages, with 1 being the worst and 5 being the best, and 3 being the standard. Specifically, the skin texture is crispy like freshly fried, crispy texture is 5 and there is a little crispness in the standard of the spring spring roll. A texture with a degree of texture was set to 3, and a texture with a sense of crispness without any crispness and crispness was set to 1. On the other hand, the oily feeling is 5 so that there is no oil floating on the surface and hardly feels even when eaten, and a slight amount of oil and fat adheres to the lips. The standard level was 3 and the most oily, and 1 when the fat and oil were sticky in the lips and mouth when eaten.

  Table 4 shows the results of sensory evaluation of spring rolls produced using BP-containing leather. In Table 4, “oil coating amount” means the amount of palm oil applied per oil-rolled spring roll, and “day 0” means oil-oiled spring roll after freezing (freezing). The term “5th day” refers to spring rolls obtained by heating and thawing frozen spring rolls stored at −10 ° C. for 5 days in a microwave oven. As a result, it was confirmed that the oiliness before storage depends on the coating amount of palm oil. On the other hand, when the amount of palm oil applied was 5.5%, it was a standard oiliness similar to that before storage even after freezing, but the amount applied was 6.0% or more. In some cases, it was confirmed that the oiliness was reduced by storage, and this tendency was dependent on the amount applied. From these results, the frozen spring roll produced by the production method of the present invention is reduced in oiliness when it is frozen with microwave oven after freezing when palm oil is applied before freezing. Was confirmed.

[Example 2]
Example 1 except that 70 ° C. palm oil was applied so that the amount applied per spring roll with oil was 5.5 to 6.0% with respect to the weight of spring roll with oil. A frozen spring roll was produced in the same manner as described above. As a control, a frozen spring roll (oil-free frozen spring roll) was produced in the same manner as that applied with palm oil, except that palm oil was not applied to the oiled spring roll. After these frozen spring rolls were stored at −10 ° C. for 5 days, the skin texture and oiliness were examined and compared with the spring rolls before freezing.
The results of sensory evaluation are shown in Table 5. In Table 5, “Day 0” and “Day 5” are the same as in Table 4. On the other hand, “None” in the “Oil application” column means that no palm oil was applied to the spring roll with oil, and “Yes” means that palm oil was applied. “BP content” means the content of baking powder in the spring roll skin used, “0%” is for the case of using the control skin, and “0.2%” is for the skin containing BP. Each case is shown.
From these results, in the oil-free frozen spring rolls that were not coated with palm oil, after storage at −10 ° C. for 5 days, the texture of the skin was almost lost, but by applying palm oil, It was found that the skin texture of spring rolls after freezing could be improved. In addition, in the case of using the control skin, it became oily by applying palm oil, but in the case of using the BP-containing skin, oil-free frozen spring rolls were applied despite the application of palm oil. The oily feeling was similar to From these results, as in the production method of the present invention, by using a skin containing an expanding agent as a dough raw material, and by attaching liquid oil to the skin surface before freezing after heating the oil, It is clear that both frozen texture and oily texture can produce a frozen spring roll.

[Example 3]
Using the BP-containing skin, a spring roll before oil was obtained in the same manner as in Example 1, and this spring roll before oil was fried with palm oil at 180 to 190 ° C. for 2 minutes and 30 seconds to 3 minutes. I got a spring roll.
Then, apply the liquid fats and oils listed in Table 6 at 70 ° C. so that the coating amount per one spring roll that has been oiled is 5.5 to 6.0% of the weight of the spring roll that has been oiled. After leaving for more than 20 seconds to drain excess oil, it was snap frozen in a freezer at -20 ° C. or lower to obtain a frozen spring roll. Nissin salad oil and Nissin Delica Ace O are liquid oils and fats manufactured by Nisshin Oilio Co., and edible refined palm oil and fats and oils for croutons are liquid oils and fats manufactured by Kaneka Corporation.
The obtained frozen spring rolls were stored at −10 ° C. for 7 days, and then the skin texture was examined. The results of sensory evaluation are shown in Table 6. As a result, comprehensive evaluation of skin texture, spring roll appearance, cost, etc. revealed that low melting point fractionated palm oil (Nisshin Delica Ace O) was the best liquid oil.

[Example 4]
In the composition shown in Table 2, 1% was obtained in the same manner as in Example 1 except that the raw material for the baking powder and the adjusted water was adjusted so that the content of the baking powder was 1.0%. A BP-containing skin was produced. Using this 1% BP-containing skin or control skin, an oil-boiled spring roll was obtained in the same manner as in Example 1, and this oil-boiled spring roll was obtained with palm oil at 180 to 190 ° C. for 2 minutes 30 seconds to 3 minutes. Fry for a minute to get an oiled spring roll.
Then, apply palm oil at 60 ° C. for 20 seconds or more so that the amount applied per oil-rolled spring roll is 5.5 to 6.0% of the weight of the oil-rolled spring roll. After leaving it to drain excess oil, it was quickly frozen in a freezer at -20 ° C. or lower to obtain a frozen spring roll. As a control, a frozen spring roll (oil-free frozen spring roll) was produced in the same manner as that applied with palm oil, except that palm oil was not applied to the oiled spring roll. After these frozen spring rolls were stored at −10 ° C. for 5 days, the skin texture and oiliness were examined.
The results of sensory evaluation are shown in Table 7. In Table 7, “oil coating” and “BP content” are the same as in Table 5. As a result, for both the skin texture and the oily feeling, spring rolls using 1% BP-containing skin and coated with palm oil gave the best evaluation. From this result, as in the production method of the present invention, by using a skin containing a swelling agent as a raw material, and by attaching liquid oil to the skin surface before freezing after heating with oil, It is possible to produce frozen spring rolls that are suitable for both skin texture and oiliness. In particular, by including a sufficient amount of a swelling agent as a raw material for skin, both skin texture and oiliness are improved compared to conventional products. It is clear that

[Reference Example 1]
It shows that the skin texture of frozen spring rolls after heating and thawing with a microwave oven can be improved by including a swelling agent as a skin raw material.
A BP-containing skin and a control skin were produced in the same manner as in Example 1 except that the content of baking powder was the amount shown in Table 8. Using these skins, a spring roll before oil was obtained in the same manner as in Example 1, and this spring roll before oil was fried in palm oil at 180 to 190 ° C. for 2 minutes and 30 seconds to 3 minutes. I got a spring roll. A part of the oil-rolled spring roll was left as a comparison target (spring roll before freezing), and the rest was rapidly frozen in a freezer at −20 ° C. or lower to obtain a frozen spring roll. The obtained frozen spring roll was stored at −10 ° C. for 5 days, and then the skin texture and oil feeling were examined and compared with the spring roll before freezing. Furthermore, the water content of each spring roll was measured.
Table 8 shows the results of sensory evaluation and measurement of water content. In the table, “Day 0”, “Day 5”, and “BP content” are the same as in Table 5. As a result, it was confirmed that the crispy texture peculiar to fried foods was retained after frozen storage as the content of baking powder in the skin increased.

[Reference Example 2]
A frozen spring roll was obtained in the same manner as in Reference Example 1, except that the baking powder content was as shown in Table 8, and the obtained frozen spring roll was stored at -10 ° C for 5 days. Skin texture and oiliness were examined.
The results of sensory evaluation are shown in Table 9. In the table, “BP content” is the same as in Table 5. Also from these results, it is clear that both the skin texture and the oily feeling of frozen spring rolls can be improved by using a swelling agent as a raw material for spring rolls.

[Reference Example 3]
Using the control skin, a spring roll before oil was obtained in the same manner as in Example 1. This oil roll before spring was fried in palm oil at 180 to 190 ° C. for 2 minutes and 30 seconds to 3 minutes and oiled. I got a spring roll.
Thereafter, the palm oil at the temperature shown in Table 11 (“applied oil temperature”) so that the amount of application per oil-rolled spring roll becomes the amount shown in Table 11 with respect to the weight of the oil-rolled spring roll. Was applied and left to stand for 20 seconds or more to drain excess oil, and then rapidly frozen in a freezer at -20 ° C. or lower to obtain a frozen spring roll.
The obtained frozen spring roll was stored at −10 ° C. for 5 days, and then the skin texture and oil feeling were examined. The results of sensory evaluation are shown in Table 11. In the table, “oil coating amount” is the same as in Table 4. As a result, no significant difference was observed in skin texture and oily feeling in any spring rolls, but when 160 ° C oil was used, the oil became hot and low in viscosity, so As a result, the amount of adhesion to the roll itself decreased, and the improvement in skin texture was inferior to other temperature conditions. Thus, it is clear that the temperature of the liquid oil to be attached to the oiled spring roll is preferably not too high, and is preferably about 50 to 120 ° C.

  According to the method for producing frozen spring rolls of the present invention, oiliness is reduced even after heating and thawing using a microwave device for household use such as a microwave oven. Frozen spring rolls that retain the crispy texture that is unique to cooked foods can be easily and effectively manufactured at a relatively low cost, so it can be used mainly in the field of frozen food production. It is.

Claims (4)

A method for producing a frozen spring roll that is frozen after wrapping the ingredients with leather and irrigating,
A method for producing a frozen spring roll, characterized in that the skin raw material contains a swelling agent, and liquid oil or fat is attached to the surface of the spring roll after oiling and then frozen.   The method for producing frozen spring rolls according to claim 1, wherein the swelling agent is a bicarbonate-based synthetic swelling agent.   The method for producing a frozen spring roll according to claim 1 or 2, wherein the expansion agent is added in an amount of 0.1 to 10 parts by weight with respect to 100 parts by weight of a liquid obtained by mixing a raw material for skin. .   The frozen spring roll manufactured using the manufacturing method of the frozen spring roll in any one of Claims 1-3.