JP7471884B2 - Wheat flour composition for spring roll wrappers, method for producing spring roll wrappers, method for producing spring rolls and method for producing spring rolls - Google Patents
Wheat flour composition for spring roll wrappers, method for producing spring roll wrappers, method for producing spring rolls and method for producing spring rolls Download PDFInfo
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Description
本発明は、春巻き皮用小麦粉組成物、春巻き皮の製造方法、春巻きの製造方法及び春巻きに関し、特に油ちょう前の状態で冷凍又は冷蔵される春巻きに適されるものに関する。 The present invention relates to a wheat flour composition for spring roll wrappers, a method for producing spring roll wrappers, a method for producing spring rolls, and spring rolls, and is particularly suitable for spring rolls that are frozen or refrigerated before frying.
春巻きは、小麦粉を主体とする皮で具材を巻いて、油で揚げて製造されており、皮のパリパリ感と、具材のソフトな食感との両方が同時に味わえることから、スーパーの総菜売場などにおける定番商品の一つになっている。 Spring rolls are made by wrapping ingredients in a wheat flour wrapper and deep frying them, and because they offer both the crispness of the wrapper and the soft texture of the ingredients at the same time, they have become a staple item in the deli section of supermarkets.
このような春巻きの皮に関する技術として、下記特許文献１には、小麦粉と、膨潤度５以下の膨潤度抑制澱粉とを含み、膨潤度抑制澱粉の含有割合が、小麦粉及び膨潤度抑制澱粉の合計量に対して、２～７０質量％であり、小麦粉及び膨潤度抑制澱粉の合計量が２５～４５質量％の濃度となる水分散液とした後、焼成して揚げ春巻の皮を製造するための揚げ春巻の皮用組成物が記載されている。 As a technology related to such spring roll wrappers, the following Patent Document 1 describes a composition for fried spring roll wrappers that contains wheat flour and a swelling-inhibited starch with a swelling degree of 5 or less, the swelling-inhibited starch content being 2 to 70% by mass relative to the total amount of wheat flour and swelling-inhibited starch, and is made into an aqueous dispersion with a concentration of the wheat flour and swelling-inhibited starch at a total concentration of 25 to 45% by mass, which is then baked to produce fried spring roll wrappers.
また、下記特許文献２には、原料粉に水を加えて混練し、春巻きの皮を製造するに際して、上記原料粉中に、酸化澱粉、架橋澱粉、ハイアミロースコーンスターチの群から選ばれた、６％アミログラフで、９２．５℃時到達粘度が３００ＢＵ以下で最終粘度が４００ＢＵ以下の低粘度澱粉（ただし、架橋澱粉およびハイアミロースコーンスターチにおいては膨潤度５以下のものを除く）１種または２種以上を配合することを特徴とする春巻きの皮の製造方法が記載されている。 In addition, the following Patent Document 2 describes a method for producing spring roll wrappers, which is characterized in that when water is added to raw material flour and kneaded to produce spring roll wrappers, the raw material flour is mixed with one or more low-viscosity starches selected from the group consisting of oxidized starch, crosslinked starch, and high amylose cornstarch, which have a 6% amylograph and an attained viscosity of 300 BU or less and a final viscosity of 400 BU or less at 92.5°C (excluding crosslinked starches and high amylose cornstarch with a swelling degree of 5 or less).
スーパーの惣菜売り場等で販売される春巻きは、小麦粉を主体とする皮で具材を巻いて油ちょう前の状態で冷凍又は冷蔵して保管されているものを、店のバックヤードで油ちょうして提供されることが多い。 Spring rolls sold in the prepared food section of supermarkets are often made by wrapping ingredients in wheat flour-based skins and storing them frozen or refrigerated before frying, and then frying them in the back room of the store before serving.
ところが、従来の春巻きの皮は、具材を巻いて生の状態で冷凍又は冷蔵すると、保管中に皮が割れてしまうことがあり、不良品となることがあった。 However, when traditional spring roll wrappers are wrapped around ingredients and frozen or refrigerated in raw form, the wrappers can crack during storage, resulting in defective products.
上記特許文献１，２に記載された技術は、いずれも油ちょう後の皮のパリパリした食感を付与することが課題となっており、冷凍又は冷蔵時に生じる上記のような課題に着眼したものではなかった。 The technologies described in Patent Documents 1 and 2 above are aimed at imparting a crispy texture to the skin after deep frying, and do not focus on the above-mentioned problems that arise during freezing or refrigeration.
したがって、本発明の目的は、具材を巻いて生の状態で冷凍又は冷蔵しても、保管中に割れが生じにくい春巻きの皮が得られるようにした春巻き皮用小麦粉組成物、春巻き皮の製造方法、春巻きの製造方法及び春巻きを提供することにある。 The object of the present invention is therefore to provide a wheat flour composition for spring roll wrappers that can produce spring roll wrappers that are less likely to crack during storage even when wrapped around ingredients and frozen or refrigerated in a raw state, a method for producing spring rolls, and spring rolls.
本発明者らは、上記目的を達成するため鋭意研究した結果、小麦粉原料中に所定の割合で低アミロース小麦粉を使用することにより、冷凍又は冷蔵時における春巻きの皮の割れを効果的に抑制できることを見出し、本発明を完成するに至った。 As a result of intensive research into achieving the above-mentioned objective, the inventors discovered that by using a specific ratio of low-amylose wheat flour in the wheat flour ingredient, it is possible to effectively prevent spring roll wrappers from cracking during freezing or refrigeration, and thus completed the present invention.
すなわち、春巻き皮用小麦粉組成物は、アミロース合成遺伝子Ｗｘ－Ｂ１、Ｗｘ－Ｄ１、Ｗｘ－Ａ１のうち２つが欠失している小麦由来の低アミロース小麦粉を、全小麦粉原料中に１０～４０質量％含有することを特徴とする。 That is, the wheat flour composition for spring roll wrappers is characterized by containing 10 to 40 mass% of low-amylose wheat flour derived from wheat lacking two of the amylose synthesis genes Wx-B1, Wx-D1, and Wx-A1 in the total wheat flour raw material.
本発明の春巻き皮用小麦粉組成物によれば、上記低アミロース小麦粉を、全小麦粉原料中に１０～４０質量％含有することにより、該春巻き皮用小麦粉組成物を用いて製造される春巻きの皮は、具材を巻いて冷凍又は冷蔵しても割れの発生が抑制され、不良品の発生率を低下させることができる。 According to the wheat flour composition for spring roll wrappers of the present invention, the low amylose wheat flour is contained in an amount of 10 to 40% by mass in the total wheat flour raw material, so that the spring roll wrappers produced using the wheat flour composition for spring roll wrappers are prevented from cracking even when wrapped with ingredients and frozen or refrigerated, thereby reducing the incidence of defective products.
本発明の春巻き皮用小麦粉組成物において、前記低アミロース小麦粉は、あやひかり、つるぴかり、チクゴイズミから選ばれた少なくとも１種の小麦由来の小麦粉であることが好ましい。これらの品種の小麦は、適度なアミロース含有量を有しており、油ちょうした後の皮のパリパリ感を維持しつつ、冷凍又は冷蔵したときの皮の割れを効果的に防止できる。 In the wheat flour composition for spring roll wrappers of the present invention, the low amylose wheat flour is preferably wheat flour derived from at least one type of wheat selected from Ayahikari, Tsurupikari, and Chikugoizumi. These varieties of wheat have an appropriate amylose content, and can effectively prevent the wrapper from cracking when frozen or refrigerated while maintaining the crispness of the wrapper after deep-frying.
また、本発明の春巻き皮用小麦粉組成物においては、前記低アミロース小麦粉以外に、準強力粉及び／又は強力粉を、全小麦粉原料中に１０質量％以上、９０質量％未満含有することが好ましい。これによれば、油ちょうした後の皮のパリパリ感を維持しやすくすることができる。 In addition, in the wheat flour composition for spring roll wrappers of the present invention, in addition to the low amylose wheat flour, it is preferable that semi-strong flour and/or strong flour is contained in an amount of 10% by mass or more and less than 90% by mass of the total wheat flour ingredients. This makes it easier to maintain the crispness of the wrappers after frying.
また、本発明の春巻き皮用小麦粉組成物は、具材を巻いて油ちょうする前の状態で冷凍又は冷蔵される春巻きに適用されることが好ましい。これによれば、冷凍又は冷蔵時における春巻きの皮の割れを効果的に抑制し、店のバックヤード等で油ちょうすることにより、揚げたての春巻きを提供することができる。 The wheat flour composition for spring roll wrappers of the present invention is preferably applied to spring rolls that are frozen or refrigerated before being wrapped around ingredients and fried. This effectively prevents the spring roll wrappers from cracking during freezing or refrigeration, and allows the spring rolls to be fried in the back room of the store, etc., to provide freshly fried spring rolls.
また、本発明の春巻き皮の製造方法は、上記に記載の春巻き皮用小麦粉組成物を用いてバッター液を調製するバッター調製工程と、前記バッター液を加熱されたドラム又は焼き板の表面に塗布して加熱し、春巻き皮を形成する加熱成形工程とを含むことを特徴とする。 The method for producing spring roll wrappers of the present invention is characterized by comprising a batter preparation step of preparing a batter liquid using the wheat flour composition for spring roll wrappers described above, and a heat forming step of applying the batter liquid to the surface of a heated drum or griddle and heating it to form spring roll wrappers.
本発明の春巻き皮の製造方法においては、上記で得られた春巻き皮を用いて具材を包み、油ちょう前の状態で冷凍又は冷蔵することが好ましい。これによれば、油ちょうした後の皮のパリパリ感を維持しつつ、冷凍又は冷蔵したときの皮の割れを効果的に防止できる。 In the method for producing spring roll wrappers of the present invention, it is preferable to use the spring roll wrappers obtained above to wrap ingredients and freeze or refrigerate them before frying. This effectively prevents the wrappers from cracking when frozen or refrigerated while maintaining the crispness of the wrappers after frying.
また、本発明の春巻きは、前述した春巻き皮用小麦粉組成物を用いて得られた春巻き皮で具材が包まれており、油ちょう前の状態で冷凍又は冷蔵されていることを特徴とする。 The spring rolls of the present invention are characterized in that the ingredients are wrapped in spring roll wrappers obtained using the wheat flour composition for spring roll wrappers described above, and are frozen or refrigerated before deep-frying.
この春巻きは、冷凍又は冷蔵されていても皮の割れが少なく、不良品の発生率を低減することができ、油ちょうしたときの皮のパリパリ感も優れている。 These spring rolls have less cracking skin even when frozen or refrigerated, reducing the rate of defective products, and the skin has an excellent crispness when deep-fried.
本発明によれば、アミロース合成遺伝子Ｗｘ－Ｂ１、Ｗｘ－Ｄ１、Ｗｘ－Ａ１のうち２つが欠失している小麦由来の低アミロース小麦粉を、全小麦粉原料中に１０～４０質量％含有する春巻き皮用小麦粉組成物を用いることにより、具材を巻いて冷凍又は冷蔵しても春巻き皮の割れの発生が抑制され、不良品の発生率を低下させることができる春巻き皮用小麦粉組成物、春巻き皮の製造方法、春巻きの製造方法及び春巻きを提供することができる。 According to the present invention, by using a wheat flour composition for spring roll wrappers that contains 10 to 40% by mass of low-amylose wheat flour derived from wheat lacking two of the amylose synthesis genes Wx-B1, Wx-D1, and Wx-A1 in the total wheat flour raw material, it is possible to provide a wheat flour composition for spring roll wrappers, a method for producing spring roll wrappers, a method for producing spring rolls, and spring rolls that can suppress the occurrence of cracks in the spring roll wrappers even when the spring roll wrappers are wrapped around ingredients and frozen or refrigerated, thereby reducing the occurrence of defective products.
本発明の春巻き皮用小麦粉組成物は、アミロース合成遺伝子Ｗｘ－Ｂ１、Ｗｘ－Ｄ１、Ｗｘ－Ａ１のうち２つが欠失している小麦由来の低アミロース小麦粉を、全小麦粉原料中に１０～４０質量％含有することを特徴とする。 The wheat flour composition for spring roll wrappers of the present invention is characterized by containing 10 to 40% by mass of low-amylose wheat flour derived from wheat lacking two of the amylose synthesis genes Wx-B1, Wx-D1, and Wx-A1 in the total wheat flour raw material.
ここで、アミロース合成遺伝子とは、アミロース合成酵素を支配する遺伝子であり、Ｗｘ座という遺伝子座に位置している。小麦においては、アミロース合成遺伝子として、Ｗｘ－Ａ１、Ｗｘ－Ｂ１、Ｗｘ－Ｄ１の３つの遺伝子があり、３つの遺伝子の組合せが変異型によって異なり、それによってアミロース含量が変わることが知られている。すなわち、３つの遺伝子の全てを備えた野生型、３つの遺伝子のうちいずれか１つが欠失した１重欠失型、３つの遺伝子のうちいずれか２つが欠失した２重欠失型、３つの遺伝子の全てが欠失した３重欠失型があることが知られている。 Here, the amylose synthesis gene is a gene that controls the amylose synthesis enzyme, and is located at a locus called the Wx locus. In wheat, there are three amylose synthesis genes: Wx-A1, Wx-B1, and Wx-D1, and it is known that the combination of the three genes differs depending on the mutant type, which changes the amylose content. That is, it is known that there are wild types that have all three genes, single deletion types in which one of the three genes is deleted, double deletion types in which two of the three genes are deleted, and triple deletion types in which all three genes are deleted.
一般に、野生型は、通常アミロースであって、そのアミロース含量は３０％以上であり、１重欠失型は、やや低アミロースであって、そのアミロース含量は３０％未満２７％以上であり、２重欠失型は、低アミロースであって、そのアミロース含量は２７％未満２３％以上であり、３重欠失型は、もち性であって、そのアミロース含量は２３％未満０％以上である。 In general, the wild type is normal amylose and has an amylose content of 30% or more, the single deletion type is slightly low amylose and has an amylose content of less than 30% and 27% or more, the double deletion type is low amylose and has an amylose content of less than 27% and 23% or more, and the triple deletion type is waxy and has an amylose content of less than 23% and 0% or more.
野生型（通常アミロース）の品種としては、例えば、さとのそら、シロガネコムギ、ナンブコムギ、農林６１号などが知られている。１重欠失型（やや低アミロース）の品種としては、例えば、きたほなみ、きぬあかり、さぬきの夢２００９などが知られている。２重欠失型（低アミロース）の品種としては、例えば、あやひかり、チクゴイズミ、つるぴかりなどが知られている。３重欠失型（もち性）としては、例えば、うららもちなどが知られている。（以上、「国産小麦の品質特性と今後の方向性」、池田達哉著、農研機構、ＵＲＬ：https://www.maff.go.jp/primaff/koho/seminar/2019/attach/pdf/191023_02.pdf、2020年3月17日ダウンロード、参照）。 Known examples of wild-type (normal amylose) varieties include Sato no Sora, Shirogane Komugi, Nambu Komugi, and Norin 61. Known examples of single-deficiency (slightly low amylose) varieties include Kita Honami, Kinuakari, and Sanuki no Yume 2009. Known examples of double-deficiency (low amylose) varieties include Aya Hikari, Chikugoizumi, and Tsuru Pikari. Known examples of triple-deficiency (whipped) varieties include Urara Mochi. (See above, "Quality Characteristics of Domestic Wheat and Future Directions," by Ikeda Tatsuya, NARO, URL: https://www.maff.go.jp/primaff/koho/seminar/2019/attach/pdf/191023_02.pdf, downloaded March 17, 2020.)
なお、小麦中のアミロース含量は、例えばヨウ素呈色比色法で測定することができる。 The amylose content in wheat can be measured, for example, by iodine colorimetry.
本発明では、２重欠失型（低アミロース）の小麦由来の小麦粉（以下「低アミロース小麦粉」とする）を用いることを特徴としている。低アミロース小麦粉としては、前述したように、例えば、あやひかり、チクゴイズミ、つるぴかりなどの品種に由来する小麦粉を使用できる。 The present invention is characterized by using wheat flour derived from double deletion (low amylose) wheat (hereinafter referred to as "low amylose wheat flour"). As mentioned above, the low amylose wheat flour may be, for example, wheat flour derived from varieties such as Ayahikari, Chikugoizumi, and Tsurupikari.
本発明の春巻き皮用小麦粉組成物は、上記低アミロース小麦粉を、全小麦粉原料中に１０～４０質量％、好ましくは１０～３０質量％、より好ましくは１０～２０質量％含有する。全小麦粉原料中の低アミロース小麦粉の含有量が１０質量％未満では、冷凍又は冷蔵したときの皮の割れを十分に抑制できず、４０質量％を超えると、油ちょう後の春巻きの皮のサクみが減少して、ヒキが強い食感（もち感）となる傾向がある。 The wheat flour composition for spring roll wrappers of the present invention contains the above-mentioned low amylose wheat flour in an amount of 10 to 40% by mass, preferably 10 to 30% by mass, and more preferably 10 to 20% by mass, based on the total wheat flour raw material. If the content of low amylose wheat flour in the total wheat flour raw material is less than 10% by mass, cracking of the wrapper during freezing or refrigeration cannot be sufficiently suppressed, and if it exceeds 40% by mass, the crispness of the spring roll wrapper after deep frying tends to decrease and the texture becomes chewy (sticky).
本発明において、上記低アミロース小麦粉以外の小麦粉原料としては、特に限定されないが、準強力粉及び／又は強力粉を用いることが好ましい。ここで、準強力粉とは、蛋白質含有量が１０～１２質量％の小麦粉を意味し、強力粉とは、蛋白質含有量が１１．５質量％以上の小麦粉を意味する。全小麦粉原料中の準強力粉及び／又は強力粉の含有量は、１０質量％以上、９０質量％未満が好ましく、７０～９０質量％がより好ましく、８０～９０質量％が最も好ましい。準強力粉及び／又は強力粉の由来小麦は、アミロース合成遺伝子Ｗｘ－Ｂ１、Ｗｘ－Ｄ１、Ｗｘ－Ａ１のすべてが存在する野生型及び／又はアミロース合成遺伝子Ｗｘ－Ｂ１、Ｗｘ－Ｄ１、Ｗｘ－Ａ１の１つが欠失しているやや低アミロースであることが好ましい。 In the present invention, the wheat flour raw material other than the low amylose wheat flour is not particularly limited, but it is preferable to use semi-strong flour and/or strong flour. Here, semi-strong flour means wheat flour with a protein content of 10 to 12% by mass, and strong flour means wheat flour with a protein content of 11.5% by mass or more. The content of semi-strong flour and/or strong flour in the total wheat flour raw material is preferably 10% by mass or more and less than 90% by mass, more preferably 70 to 90% by mass, and most preferably 80 to 90% by mass. The wheat from which semi-strong flour and/or strong flour is derived is preferably a wild type in which all of the amylose synthesis genes Wx-B1, Wx-D1, and Wx-A1 are present and/or a slightly low amylose type in which one of the amylose synthesis genes Wx-B1, Wx-D1, and Wx-A1 is deleted.
本発明の春巻き皮用小麦粉組成物は、上記小麦粉以外に、春巻きの皮の原料として一般に使用される原料を使用することができる。例えば、小麦粉以外に澱粉を含有していてもよい。澱粉を添加することにより、食感改善、バッター液の粘度安定性向上、春巻皮の保湿性向上等の効果がある。澱粉としては、例えば、タピオカ澱粉、小麦澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、甘藷澱粉、サゴ澱粉、米澱粉等の澱粉、及びそれらの澱粉を原料として、物理的又は化学的に加工を施した加工澱粉が挙げられる。加工澱粉としては、どのような種類の加工澱粉でもよく、例えば、酵素処理澱粉、アルファー化澱粉；湿熱処理澱粉；酸化澱粉；酸処理澱粉；酢酸澱粉（アセチル化澱粉）等のエステル化澱粉；リン酸化澱粉；ヒドロキシプロピル化澱粉等のエーテル化澱粉；リン酸架橋澱粉、アジピン酸架橋澱粉等の架橋澱粉；アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉等の複数の加工を組み合わせた加工澱粉等が挙げられる。また、これらの澱粉を油脂加工した油脂加工澱粉を用いることもできる。 In addition to the above-mentioned wheat flour, the wheat flour composition for spring roll wrappers of the present invention can use raw materials that are generally used as raw materials for spring roll wrappers. For example, in addition to wheat flour, starch may be contained. Addition of starch has effects such as improving the texture, improving the viscosity stability of the batter liquid, and improving the moisture retention of the spring roll wrapper. Examples of starch include tapioca starch, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, sago starch, rice starch, and other starches, as well as processed starches obtained by physically or chemically processing the starches. The processed starch may be any type of processed starch, including, for example, enzyme-treated starch, pregelatinized starch, moist heat-treated starch, oxidized starch, acid-treated starch, esterified starch such as starch acetate (acetylated starch), phosphorylated starch, etherified starch such as hydroxypropylated starch, cross-linked starch such as phosphate cross-linked starch and adipic acid cross-linked starch, and processed starch combining multiple processes such as acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphate monoesterified phosphate cross-linked starch. In addition, oil-processed starches obtained by processing these starches with oils or fats can also be used.
本発明の春巻き皮用小麦粉組成物は、上記の他に、例えば、食塩、小麦グルテン、大豆蛋白質、大豆多糖類、卵黄粉、卵白粉、全卵粉、卵蛋白酵素分解物、脱脂粉乳等の蛋白質素材；動植物油脂、粉末油脂等の油脂類；砂糖、オリゴ糖、ぶどう糖、粉末水あめ、糖アルコール、デキストリン等の糖類；かんすい、焼成カルシウム、食物繊維、膨張剤、増粘剤、乳化剤、高甘味度甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、デキストリン、難消化性デキストリン、難消化性でん粉、アルコール、保存剤、ｐＨ調整剤、酵素剤等を含有していてもよい。 The wheat flour composition for spring roll wrappers of the present invention may contain, in addition to the above, for example, protein materials such as salt, wheat gluten, soy protein, soy polysaccharides, egg yolk powder, egg white powder, whole egg powder, enzymatic hydrolysis of egg protein, and skim milk powder; fats and oils such as animal and vegetable fats and oil powders; sugars such as sugar, oligosaccharides, glucose, powdered starch syrup, sugar alcohol, and dextrin; kansui, calcined calcium, dietary fiber, leavening agents, thickeners, emulsifiers, high-intensity sweeteners, spices, seasonings, vitamins, minerals, colorings, flavorings, dextrin, resistant dextrin, resistant starch, alcohol, preservatives, pH adjusters, enzymes, etc.
次に、本発明の春巻き皮の製造方法について説明する。本発明の春巻き皮の製造方法は、上記春巻き皮用小麦粉組成物を用いてバッター液を調製するバッター調製工程と、このバッター液を加熱ドラムに塗布して加熱し、春巻き皮を形成する加熱成形工程とを含む。 Next, the method for producing spring roll wrappers of the present invention will be described. The method for producing spring roll wrappers of the present invention includes a batter preparation step in which a batter liquid is prepared using the wheat flour composition for spring roll wrappers, and a heat forming step in which the batter liquid is applied to a heating drum and heated to form spring roll wrappers.
バッター液は、春巻き皮用小麦粉組成物に水を添加し、ミキサーで混合することにより調製することができる。 The batter can be prepared by adding water to the wheat flour composition for spring roll wrappers and mixing in a mixer.
バッター液を調製する際の水の添加量は特に限定されないが、バッター液をＢ型粘度計にて、ローターＮｏ．３、１２ｒｐｍ、３０秒の条件で測定した場合、粘度が８０００～１００００ｍＰａになるよう添加量を調整するのが好ましく、粘度８５００～９５００ｍＰａがより好ましい。 The amount of water added when preparing the batter is not particularly limited, but when the batter is measured with a B-type viscometer using rotor No. 3 at 12 rpm for 30 seconds, it is preferable to adjust the amount added so that the viscosity is 8,000 to 10,000 mPa, and a viscosity of 8,500 to 9,500 mPa is more preferable.
次に、バッター液を加熱されたドラム又は焼き板の表面に塗布して加熱し、春巻き皮を形成する。この作業は、公知のドラム型焼成機や、鉄板型焼成機などを用いて行うことができる。例えばドラム型焼成機を用いる場合には、加熱されたドラム表面に、バッター液を薄く均一に塗布し、ドラムが回転する間に加熱乾燥させてシート状の皮膜にし、ドラムから剥離して取出すことによって皮を形成することができる。こうして形成した皮は、その後に所定の大きさに裁断して春巻き皮にすることができ、あるいは、ドラムに塗布する際に簡潔的に塗布することにより、剥離すると１枚の春巻き皮ができるようにすることもできる。 Next, the batter is applied to the surface of a heated drum or griddle and heated to form a spring roll wrapper. This operation can be performed using a known drum-type baking machine or a griddle-type baking machine. For example, when a drum-type baking machine is used, the batter is applied thinly and evenly to the surface of a heated drum, heated and dried while the drum rotates to form a sheet-like film, which is then peeled off and removed from the drum to form the wrapper. The wrapper thus formed can then be cut to a predetermined size to form a spring roll wrapper, or it can be applied briefly when applied to the drum so that it can be peeled off to form a single spring roll wrapper.
こうして得られた春巻き皮で、公知の包み方で具材を包むことによって、生の春巻きを製造することができる。具材としては、特に制限はなく、例えば、野菜類、畜肉類、魚介類、豆類、乳製品、果物類等を適宜組合せたものを使用することができる。 By wrapping ingredients in the spring roll wrapper thus obtained using a known wrapping method, fresh spring rolls can be produced. There are no particular limitations on the ingredients, and for example, an appropriate combination of vegetables, meat, seafood, beans, dairy products, fruits, etc. can be used.
本発明においては、上記生の春巻きを冷凍又は冷蔵することが好ましい。冷凍又は冷蔵することにより、例えばスーパーのバックヤードで冷蔵庫に保管しておき、必要なときに取出して油ちょうすることにより、揚げたての春巻きを店で販売することができる。 In the present invention, it is preferable to freeze or refrigerate the fresh spring rolls. By freezing or refrigerating them, for example, they can be stored in a refrigerator in the back yard of a supermarket, and by taking them out and frying them when needed, freshly fried spring rolls can be sold at the store.
本発明の春巻きの皮は、具材を包んで生の春巻きとし、この春巻きを冷凍又は冷蔵して保管した際に、皮が割れることを抑制でき、それによって歩留まりを向上させることができる。皮が割れることを抑制できる理由は、アミロース合成遺伝子Ｗｘ－Ｂ１、Ｗｘ－Ｄ１、Ｗｘ－Ａ１のうち２つが欠失している小麦由来の低アミロース小麦粉を、全小麦粉原料中に１０～４０質量％含有することによって、皮にもちもちした柔軟性が付与されるためと考えられる。 The spring roll wrapper of the present invention can prevent the wrapper from cracking when the ingredients are wrapped around the raw spring roll and the spring roll is stored frozen or refrigerated, thereby improving yield. The reason that the wrapper can prevent cracking is believed to be that the total wheat flour raw material contains 10 to 40% by mass of low-amylose wheat flour derived from wheat lacking two of the amylose synthesis genes Wx-B1, Wx-D1, and Wx-A1, which gives the wrapper a chewy flexibility.
また、本発明の春巻きの皮は、油ちょうすることによって、春巻き本来のサクみのある食感を得ることができる。このように、春巻きの皮のパリパリしたサクみのある食感を維持しながら、生の春巻きの状態で冷凍又は冷蔵した際の皮の割れを防止できるという、優れた作用効果がもたらされる。 Furthermore, the spring roll wrapper of the present invention can be deep-fried to obtain the original crispy texture of spring rolls. In this way, the excellent effect of preventing the wrapper from cracking when frozen or refrigerated in its raw spring roll state while maintaining the crispy texture of the spring roll wrapper is achieved.
小麦粉として、準強力粉（商品名「〇特貴公子」、日東富士製粉株式会社製）と、あやひかり由来の小麦粉（低アミロース小麦粉）とを、下記表１に示す配合割合で配合し、小麦粉全量１００質量部に対して、食塩を１部、水を１０５～１３０重量部添加してバッター液を調製した。 A mixture of semi-strong flour (product name "Otokukikoshi", manufactured by Nitto Fuji Flour Milling Co., Ltd.) and Ayahikari-derived flour (low amylose flour) was used in the proportions shown in Table 1 below, and a batter was prepared by adding 1 part salt and 105 to 130 parts water by weight per 100 parts by weight of the total flour.
このバッター液をドラム型焼成機（商品名ＨＴ－５型、大英技研株式会社製）を用い、加熱されたドラム表面に均一な厚さで塗布し、加熱乾燥して春巻きの皮を製造した。 This batter was applied to a uniform thickness on the surface of a heated drum in a drum-type baking machine (product name HT-5, manufactured by Daiei Giken Co., Ltd.), and then heated and dried to produce spring roll wrappers.
この春巻きの皮を用いて具材を包んで、生の春巻きを製造した。 These spring roll wrappers were used to wrap ingredients and produce fresh spring rolls.
この生の春巻きを、１日おきに温度－２０℃の冷凍庫、温度４℃の冷蔵庫と温度帯を変えて保存し冷解凍を繰り返す虐待試験を３０日間実施し、保存開始してから５日毎に皮の割れ箇所数を測定した。こうして測定された皮の割れ箇所数に基づいて、下記評価で冷解凍耐性について採点を行った。
（冷解凍耐性の採点基準）
1 冷解凍耐性が非常に低い
2 冷解凍耐性が低い
3 冷解凍耐性あり
4 冷解凍耐性がやや高い
5 冷解凍耐性が非常に高い
また、冷凍庫から取出した生の春巻きを、１７０℃の食用油中に浸漬して、４分３０秒間油ちょうし、揚げ春巻きを製造した。
The fresh spring rolls were subjected to a cruelty test of repeatedly storing them in a freezer at -20°C and a refrigerator at 4°C every other day, and cold-thawing was repeated for 30 days. The number of cracks in the skin was counted every 5 days after the start of storage. Based on the number of cracks in the skin thus measured, the cold-thawing resistance was scored according to the following evaluation.
(Scoring criteria for cold-thaw resistance)
1. Very poor cold/thaw resistance
2. Low cold/thaw resistance
3. Resistant to cold and thawing
4. Slightly high resistance to cold and thawing
5. Extremely high resistance to cold thawing. Fresh spring rolls taken out of the freezer were then immersed in edible oil at 170°C and fried for 4 minutes and 30 seconds to produce fried spring rolls.
これらの揚げ春巻きについて、１０名のパネラーにより、下記の基準で春巻きの皮の食感について官能評価を行った。
すなわち、サクみが無く、ヒキ(もち感)が強いものを１とし、サクみがありソフトで、ヒキが少ないものを５として、食感がよいものほど点数が増す、５段階で評価を行った。
For these fried spring rolls, a sensory evaluation was conducted by 10 panelists regarding the texture of the spring roll wrappers according to the following criteria.
That is, the evaluation was done on a 5-point scale, with 1 being a chewy texture with no crunchiness and 5 being a soft, crisp texture with little chewiness, and the better the texture, the higher the score.
これらの結果を下記表１に示す。 These results are shown in Table 1 below.
上記表１の結果から、あやひかり由来の低アミロース小麦粉を、小麦粉全量中に１０～４０質量％含有する試験区３～６の春巻き皮は、冷凍保管中の割れが少なく抑えられ、冷解凍耐性が良好であると共に、油ちょう後の春巻きの皮の食感も良好に維持されることがわかる。
From the results in Table 1 above, it can be seen that the spring roll wrappers of test plots 3 to 6, which contain 10 to 40% by mass of low-amylose wheat flour derived from Ayahikari, have less cracking during frozen storage, good resistance to cold thawing, and maintain a good texture of the spring roll wrappers after frying.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003199518A (en) | 2001-10-24 | 2003-07-15 | Nichirei Corp | Composition for outer covering of fried harumaki, outer covering for fried harumaki, harumaki for frying and fried harumaki |
| JP2004121016A (en) | 2002-09-30 | 2004-04-22 | Honen Corp | Thin pastry sheet for harumaki and method for producing the same |
| JP2015033357A (en) | 2013-08-09 | 2015-02-19 | 独立行政法人農業・食品産業技術総合研究機構 | FROZEN FOOD MADE BY USING WHEAT FLOUR PREPARED FROM WHEAT DEFICIENT IN ENZYMATIC ACTIVITY OF TWO GBSSI AND TWO SSIIa |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003199518A (en) | 2001-10-24 | 2003-07-15 | Nichirei Corp | Composition for outer covering of fried harumaki, outer covering for fried harumaki, harumaki for frying and fried harumaki |
| JP2004121016A (en) | 2002-09-30 | 2004-04-22 | Honen Corp | Thin pastry sheet for harumaki and method for producing the same |
| JP2015033357A (en) | 2013-08-09 | 2015-02-19 | 独立行政法人農業・食品産業技術総合研究機構 | FROZEN FOOD MADE BY USING WHEAT FLOUR PREPARED FROM WHEAT DEFICIENT IN ENZYMATIC ACTIVITY OF TWO GBSSI AND TWO SSIIa |
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