JP6334381B2 - 春巻皮の製造方法 - Google Patents
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Description
下記(基本配合)をもとにし、卵蛋白酵素分解物を適宜用いて、流動状の春巻皮用生地を作製した。卵蛋白酵素分解物として、クックファインF(太陽化学株式会社製)を用いた。流動状生地の粘度は、全ての例において略同じになるように、下記(基本配合)で規定する量の水に更に水を加えて調整した。作製した流動状生地を、ドラム型焼成機を用いてそのドラム面上で焼成し、厚さ0.5〜0.55mmの帯状の春巻皮を製造した。
・小麦粉(日清製粉株式会社製、商品名「特ナンバーワン」) 100質量部
・食塩 1質量部
・水 120質量部
流動状生地の焼成前に、該生地のpHを、酢酸を用いて、調整前pH6.7からpH4.1に調整し(第1段階のpH調整)、その後、炭酸ナトリウムを用いてpH6.5に再調整した(第2段階のpH調整)。以上の点以外は前記実施例及び比較例と同様にして、厚さ0.5〜0.55mmの帯状の春巻皮を製造した。
各実施例及び比較例において、流動状生地の焼成時の作業性を下記評価基準に基づき評価した。その評価結果を下記表1及び表2に示す。
5点:脆さ又はベタつきが全く無く、非常に良好。
4点:脆さ又はベタつきが少なく、良好。
3点:脆さ又はベタつきが多少ある。
2点:脆さ又はベタつきがやや多く、やや不良。
1点:脆さ又はベタつきが多く、不良。
各実施例及び比較例で得られた帯状の春巻皮を190mm×190mmにカットし、カットした春巻皮の上に予め調理しておいた具材を載せ、巻き上げて、揚げ用春巻きをそれぞれ20個製造した。この揚げ用春巻きの各10個を−40℃で完全に冷凍し、残りの各10個を170〜180℃のサラダ油で油ちょうした後、−40℃で完全に冷凍した。これらを−20℃で14日間冷凍保存後、油ちょうせずに冷凍したものについては、170〜180℃のサラダ油で油ちょうして、4時間常温(25℃)放置した後、食感官能試験に供し、油ちょうして冷凍したものについては、家庭用500Wの電子レンジで1本当たり30秒間再加熱して、食感官能試験に供した。食感官能試験は、10名のパネラーに、春巻きを食した際のパリパリ感、ヒキ及び油感をそれぞれ下記評価基準に基づき評価してもらうことによって実施した。その評価結果(パネラー10名の平均点)を下記表1及び表2に示す。
5点:油ちょう直後と同等のパリパリ感があり、非常に良好。
4点:パリパリ感がかなりあり、良好。
3点:パリパリ感が多少ある。
2点:ややパリパリ感が無く、やや不良。
1点:パリパリ感が無く、不良。
5点:油ちょう直後と同等でヒキが無く、非常に良好。
4点:ヒキが少なく、良好。
3点:ヒキが多少ある。
2点:ヒキがやや強く、やや不良。
1点:ヒキが強く、不良。
5点:油分がほとんどなく、非常に良好。
4点:油分があまりなく、良好。
3点:油分が少し存在した。
2点:油分が存在し、やや不良。
1点:油分がかなり存在し、不良。
Claims (2)
- 穀粉類を主体とする粉原料を用いて生地を調製する工程と、該生地を焼成する工程とを有し、該粉原料中に、卵黄蛋白と卵白蛋白とを含む鶏卵蛋白質を原料とし、これを蛋白分解酵素で加水分解して得られる卵蛋白酵素分解物(ただし、卵蛋白酵素分解物が水中油型乳化物中に含まれる場合を除く)が0.02〜10質量%含有されている春巻皮の製造方法。
- 前記生地の焼成前に、該生地のpHを3.0〜5.5の範囲又は8.0〜10.5の範囲に調整した後、該生地のpHを6.0〜7.5の範囲に再調整する請求項1記載の春巻皮の製造方法。
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JP2014251466A JP6334381B2 (ja) | 2014-12-12 | 2014-12-12 | 春巻皮の製造方法 |
CN201910602054.8A CN110338202A (zh) | 2014-02-21 | 2015-01-22 | 春卷皮的制造方法 |
PCT/JP2015/051673 WO2015125548A1 (ja) | 2014-02-21 | 2015-01-22 | 春巻皮の製造方法 |
CN201910602014.3A CN110278983A (zh) | 2014-02-21 | 2015-01-22 | 春卷皮的制造方法 |
CN201580006047.1A CN105939609B (zh) | 2014-02-21 | 2015-01-22 | 春卷皮的制造方法 |
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JPH05168430A (ja) * | 1991-12-25 | 1993-07-02 | Kao Corp | 天ぷら粉ミックス |
JP4159204B2 (ja) * | 1999-10-14 | 2008-10-01 | 株式会社Adeka | バッター液及びその製造方法 |
JP2001321091A (ja) * | 2000-05-18 | 2001-11-20 | Taiyo Kagaku Co Ltd | フライ食品用品質改良剤 |
JP2002204664A (ja) * | 2001-01-10 | 2002-07-23 | Asahi Denka Kogyo Kk | 中華点心用皮 |
JP3655563B2 (ja) * | 2001-05-29 | 2005-06-02 | キユーピー株式会社 | 乾燥卵白組成物 |
JP4753917B2 (ja) * | 2007-08-17 | 2011-08-24 | 日清製粉株式会社 | 春巻皮の製造法 |
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