JP6026872B2 - Spring roll skin manufacturing method - Google Patents

Description

  The present invention relates to a method for producing spring roll skin.

  In noodle skin foods such as spring rolls, it is widely used to be stored frozen or refrigerated in a raw state or cooked state before cooking, and distributed in the preserved state. The noodles such as spring rolls are required to have a quality that can withstand frozen storage or refrigerated storage. In addition, selling cooked noodle skin foods at stores is also widespread, and noodle skins that can cope with such a distribution form are desired to have a reduced texture over time after cooking. Has been. In particular, some noodle skin foods that have been cooked and stored frozen or refrigerated may be used for food after being reheated in a microwave oven or the like. Therefore, it is desired that the texture does not decrease by reheating with a microwave oven or the like.

  For example, spring roll skin, a type of noodle skin, becomes a sticky skin with a strong moist feeling over time after cooking (after frying), and has a unique texture such as crispness and crispy texture immediately after cooking. May be damaged. Such a decrease in the texture of the spring roll skin over time is mainly caused by the moisture of the ingredients wrapped in the spring roll skin moving to the spring roll skin. Patent Document 1 describes that the spring roll skin contains an oil and fat powder having a melting point of 40 to 70 ° C. and soybean protein for the purpose of solving the problems inherent in such spring roll.

  Conventionally, soy protein materials have been used as raw materials for noodle skins. For example, Patent Document 2 describes a specific powdery soy protein material that has excellent water dispersibility even with weak stirring and has sufficient gel-forming properties required for foods. It is also described that a protein material is used for dumpling skin dough.

JP 2002-65192 A International Publication No. 03/022069

  In recent years, against the backdrop of diversification of distribution forms of noodle skin foods, the quality required for noodle skins has been on the rise, and in particular, noodle skins that have little deterioration in texture after cooking have been demanded. However, with regard to spring roll skin, the current situation is that the consumer needs are still not fully met.

  The subject of this invention is providing the manufacturing method of the spring roll skin which can provide the spring roll skin by which the food texture fall over time after cooking was suppressed.

  The present invention is a method for producing spring roll using the flour raw material, baking soda, and soybean protein and / or a decomposition product thereof when producing the spring roll using a flour raw material.

  Moreover, when manufacturing the spring roll skin | leather using a flour raw material, this invention is 0.05-3 mass parts of baking soda with respect to 100 mass parts of this flour raw material, and soybean protein and / or its decomposition product are set to 0.00. It is the manufacturing method of the spring roll skin which uses 5-10 mass parts.

  Moreover, this invention is the spring roll skin obtained by the said manufacturing method. Further, the present invention is a spring roll using the spring roll skin.

  According to the method for producing spring roll skin of the present invention, a spring roll skin is obtained in which a decrease in texture after cooking is suppressed. The spring rolls obtained by the production method of the present invention and spring rolls using the spring rolls have a quality that can withstand frozen storage or refrigerated storage, and can be reused with a reduced texture after cooking or a microwave oven. The decrease in texture when heated is suppressed, and even when left for a long time after cooking, it can maintain a good texture equivalent to that immediately after cooking.

  In the method for producing spring rolls of the present invention, when producing spring rolls using flour raw materials, the flour raw materials, sodium bicarbonate (sodium bicarbonate), and soy protein and / or degradation products thereof are used. Here, “soy protein and / or its degradation product” is one or more selected from the group consisting of soy protein and soy protein degradation product. Hereinafter, these are collectively referred to as “soy protein material”. Say.

  As the flour raw material used in the present invention, those usually used as the main raw material of this kind of noodle skins (Spring roll skin) can be used without particular limitation. For example, wheat flour such as thin flour, medium flour and strong flour Besides, flours such as buckwheat flour, corn flour, barley flour, rye flour, peanut flour, fly flour, and wax powder; tapioca starch, potato starch, corn starch, waxy corn starch, starch starch such as rice starch and the like Examples thereof include processed starch and the like which have been subjected to treatment such as pregelatinization, etherification, esterification, acetylation, crosslinking treatment, and oxidation treatment, and these can be used alone or in combination of two or more.

  The flour raw material used in the present invention may contain one or both of heat-treated wheat flour and rice flour. In the present specification, the term “wheat flour” means ordinary wheat flour that has not been heat-treated unless otherwise specified. When heat-treated wheat flour is contained in the flour material, the content thereof is preferably 0.5 to 100% by mass, more preferably 2 to 70% by mass in the flour material. Moreover, when making rice flour contain in a flour raw material, the content is preferably 1-70 mass% in a flour raw material, More preferably, it is 5-40 mass%. By including heat-treated wheat flour and / or rice flour in such a range in the flour raw material, the texture and flavor of the spring rolls obtained are further improved, and in particular, the crispy crispy feeling is further improved.

  As an example of the heat-treated wheat flour used in the present invention, one obtained by drying and heating wheat flour can be mentioned. Dry heat heating is a heat treatment in which a raw material (flour) is put in a container and heated from the outside of the container without adding moisture, and so-called roasting (roasting) is a kind of dry heat heating. . Further, for example, “heat treated wheat flour obtained by indirect heat treatment while stirring wheat flour in a sealed container” described in JP-A-2007-151508, “raw material” described in JP-A-2007-166906 "Wheat-heat-treated wheat flour obtained by milling raw wheat that has been heat-heated for 1 to 6 minutes at an article temperature of 45 to 95 ° C", described in JP-A-2001-120162 [0009] `` Heat-treated wheat flour that has been heat-treated so that the starch contained is not pre-gelatinized and the gluten vitality of the untreated wheat flour is 100 to 70 when the gluten vitality of the untreated wheat flour is 100 '', etc. It is preferably used in the present invention. The gluten vitality is determined by the measurement method described in JP-A-9-191847. In addition, heat-treated wheat flour obtained by heat-heating wheat flour can also be used in the present invention. For example, as described in JP-A No. 2003-61600, “a gelatinization degree of 80% or more and viscosity of 500 B.U. or less”. “Heat-heat treated wheat flour characterized by having the following properties” can also be used in the present invention.

  In the spring roll skin manufacturing method of the present invention, baking soda and soy protein material (soy protein and / or a decomposition product thereof) are further used as essential components in addition to the flour raw material as the main raw material. Combined use of baking soda and soy protein material makes it possible to obtain spring rolls with a quality that can withstand freezing or refrigeration, and effectively reducing the texture of spring rolls after cooking. Even if it is left for a long time after oiling, a crispy texture equivalent to that immediately after oiling is maintained, and a spring roll skin that can maintain a crisp texture without rubber-like cracks is obtained.

  As the soy protein material used in combination with sodium bicarbonate in the present invention, soy protein, or a degradation product thereof, or both can be used. As the soybean protein used in the present invention, either a protein prepared from defatted soybean or a protein prepared from full fat soybean can be used, and the form thereof is a powder or a granule having relatively small particles. It can be appropriately selected depending on the shape and application. Powdered or granular soy protein is widely commercially available, and in the present invention, these commercially available products can be used as appropriate. In addition, as the soybean protein degradation product used in the present invention, a soybean protein partially or wholly decomposed can be used, and the method for degrading soybean protein may be an enzyme, acid or It may be due to alkali. Soy protein decomposed products are widely commercially available, and in the present invention, commercially available soy protein decomposed products can be used as appropriate. As a commercially available soybean protein decomposition product which can be used by this invention, the brand name "Profit 1000" made from Fuji Oil is mentioned, for example.

  The amount of sodium bicarbonate is preferably 0.05 to 3 parts by mass, more preferably 0.2 to 3 parts by mass, and particularly preferably 0.5 to 3 parts by mass with respect to 100 parts by mass of the flour raw material. Moreover, the compounding quantity of a soybean protein raw material becomes like this. Preferably it is 0.5-10 mass parts with respect to 100 mass parts of flour raw materials, More preferably, it is 1.5-10 mass parts, Most preferably, it is 1-5 mass parts. Here, “use 0.5 to 10 parts by mass of soy protein material (soy protein and / or its degradation product to 100 parts by mass of flour raw material)” means both (soy protein and soy protein degradation product). When using together, the total of those usage amounts means 0.5-10 mass parts with respect to 100 mass parts of flour raw materials, and about the said other ranges other than "0.5-10 mass parts" Is the same. Even if baking soda and soy protein material are used in combination, if the blending amount is outside the above specified range, the effect of suppressing the decrease in texture over time after cooking spring roll skin will be poor, or these effects There is a risk that the texture will be too low and the texture will decline.

  In the method for producing spring rolls of the present invention, calcined calcium can be used in addition to the flour raw material and the soybean protein raw material. By adding an appropriate amount of calcined calcium to the above-mentioned spring roll skin composition, the above-described effects of the combined use of baking soda and soybean protein material can be achieved more reliably. The amount of calcined calcium is preferably 0.02 to 2 parts by mass, more preferably 0.2 to 1.2 parts by mass, and particularly preferably 0.3 to 0.8 parts by mass with respect to 100 parts by mass of the flour raw material. It is.

  The calcined calcium used in the present invention is not particularly limited in its production method and origin. For example, in addition to quick lime obtained by calcining limestone, eggshell, animal bones, shells of shells such as oyster shells, salmon, etc. Examples include calcined calcium derived from natural materials containing a large amount of calcium, and one of these can be used alone or in combination of two or more. Among these calcined calcium, calcined calcium derived from eggshell (eggshell calcium) is particularly preferably used in the present invention. Eggshell calcium may be calcined eggshell obtained by firing eggshell.

  In the spring roll skin manufacturing method of the present invention, the raw material for spring roll skin is the above-mentioned flour raw material (wheat flour, heat-treated wheat flour, rice flour, etc.), baking soda, soy protein material (from the group consisting of soy protein and soy protein degradation product) In addition to one or more selected and calcined calcium, other components can be used as necessary. The other components are not particularly limited as long as they are usually used as raw materials for this kind of noodle skin (spring roll skin) and do not impair the effects of the present invention. For example, egg white, egg yolk, Examples include milk, wheat protein, pigments, thickening polysaccharides (locust bean gum, gellan gum, guar gum, xanthan gum, carrageenan, etc.), amino acids (alanine, glycine, lysine, etc.), fats and oils, salt, emulsifiers, etc. Species can be used alone or in combination of two or more.

  The production method of the spring roll skin of the present invention can be carried out according to the production method of this kind of noodle skins (spring roll skin) except that the specific raw materials mentioned above are used, and usually the various raw materials mentioned above. And a dough preparation step for preparing a fluid dough by kneading water and a dough baking step for baking the dough. The viscosity of the fluid dough can be adjusted by appropriately changing the amount of water. The dough can be baked according to a conventional method, for example, by dropping the fluid dough into a film on a rotating heating drum and baking it.

  In general, spring rolls are cooked after spring rolls due to their thinness compared to other noodle skins (such as dumplings, shumai, and other noodle skin foods other than spring rolls). A unique texture such as crispy or crispy feeling is easily impaired by the passage of time (after oil), and according to the production method of the present invention, such a spring is generally susceptible to a decrease in texture with time. In the roll skin, it is possible to effectively suppress a decrease in food texture with time after cooking, and to impart a quality that can withstand frozen storage or cold storage to the spring roll skin.

  Spring rolls using spring rolls obtained by the production method of the present invention can be stored frozen or refrigerated, in which case the ingredients are wrapped in the noodle skins and then cooked (oiled rice etc.). It may be stored frozen or refrigerated without cooking, and may be stored frozen or refrigerated after cooking. Spring rolls that have been stored frozen or refrigerated without cooking are cooked and served after being stored frozen or refrigerated. In addition, spring rolls that have been cooked and then stored frozen or refrigerated may be re-cooked after being frozen or refrigerated, and may be subjected to microwave heat treatment such as a microwave oven.

Examples and reference examples will be given to specifically describe the present invention, but the present invention is not limited thereto. The reference example is a comparative example.

[Examples 1 to 14 and Reference Examples 1 to 4]
First, in addition to the following (basic composition), various raw materials shown in Table 1 below were used, and these were kneaded according to a conventional method to prepare a fluid dough. More specifically, all the raw materials except for the fats and oils in the following (basic composition) are charged into a commercially available vertical axis mixer (manufactured by Aikosha, trade name “Desktop KENMIX”), mixed at low speed for 30 seconds, The fats and oils were added to a mixer and mixed at low speed for 30 seconds, followed by medium speed for 1 minute to prepare a fluid dough. The viscosity of the fluid dough was adjusted by adding water to the amount of water specified in the following (basic formulation) so that the viscosity was almost the same (about 13000 Pa · s) in all Examples and Reference Examples. Next, the fluid dough was baked on the drum surface using a drum type baking machine to produce a belt-shaped spring roll skin having a thickness of 0.5 to 0.55 mm. A plurality of types of spring roll skins thus obtained were used as samples of the examples and reference examples.

(Basic formulation)
・ Wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Special Number One”) 100 parts by mass ・ Oil (made by Miyoshi oil, trade name “Magic Fat 110”) 3 parts by mass F ") 3 parts by weight, salt 1 part by weight, water 110 parts by weight

  In Table 1 below, as sodium bicarbonate, the product name “Sodium Bicarbonate KF” manufactured by Asahi Glass Co., Ltd. is used, and as the soy protein material, the product name “Profit 1000” (soy protein digest) manufactured by Fuji Oil Co., Ltd. is used. The product name “Men Helper” (egg calcium) manufactured by Glyco Nutrition Foods was used as the calcined calcium (* 40% by mass in “Men helper” was calculated as a component of calcined calcium). Moreover, the Nisshin Flour Milling Co., Ltd. commercial item was used for the heat-treated wheat flour and rice flour, respectively.

  The belt-shaped spring roll skin of each Example and Reference Example obtained in this way was cut into 190 mm × 190 mm, the ingredients previously cooked were placed on the skin, the spring roll skin was rolled up and fried 20 spring rolls were produced for each. 10 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 and frozen product was reheated for 30 seconds in a household 500 W microwave oven and subjected to a sensory sensory test.

  The texture sensory test was carried out by having 10 panelists evaluate the crispy texture and the crack when eating spring rolls based on the following evaluation criteria, respectively. The evaluation results (average score of 10 panelists) are shown in Table 2 below.

<Evaluation criteria for crispness>
5 points: There is a crisp feeling equivalent to that immediately after oiling, which is very good.
4 points: There is a considerable crispy feeling and good.
3 points: There is some crispy feeling.
2 points: Slightly non-crisp and slightly poor.
1 point: There is no crispy feeling and it is bad.

<Evaluation criteria for Hiki>
5 points: It is the same as immediately after oiling, no cracks and very good.
4 points: Good with little cracks.
3 points: There are some cracks.
2 points: Slightly strong and slightly defective.
1 point: Strong and bad.

  In Tables 1 and 2, the examples are divided into four groups I to IV. Group I is an example in which the amount of baking soda is appropriately changed, and Group II is a soy protein material ( Group III is an example in which the amount of calcined calcium is appropriately changed, and group IV is a combination of heat-treated wheat flour or rice flour contained in the flour raw material. This is an example in which the amount is appropriately changed. From the viewpoint of ease of viewing the table, in Table 1 and Table 2, Example 2 is listed in each group.

Claims (3)

In producing spring roll skin using the flour raw material, 0.05 to 3 parts by mass of baking soda and 0.5 to 10 parts by mass of soybean protein and / or a decomposition product thereof with respect to 100 parts by mass of the flour raw material A method for producing spring rolls , wherein the raw material for flour is wheat flour .   Furthermore, the manufacturing method of the spring roll skin of Claim 1 which uses 0.02-2 mass parts of calcination calcium with respect to 100 mass parts of said flour raw materials.   The method for producing spring roll skin according to claim 1 or 2, wherein the flour raw material contains heat-treated wheat flour and / or rice flour.