JPH09299053A - Casing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a casing food whose case has crispy good texture similarly as texture directly after cooking even if long time has passed through after frying or baking with oil by packing food ingredients in the inside of casing forming oil and fat layer on one face. SOLUTION: Food ingredients are packed in a state in which face forming the oil and fat layer is kept inside in a casing forming an oil and fat layer in >=50% area part based on one face. Though casing for GYOUZA (a dumpling stuffed with minced pork), casing for SYUUMAI (a purse-shaped dumpling stuffed with pork, etc.) is exemplified as the casing, casing for egg roll capable of eating by frying is especially suitable as the casing. A (semi)solid-like oil and oil having 10-20wt.% water content, e.g. butter or margarine is preferably used as oil and fat. When (semi)solid-like oil and fat is used, the oil and fat is directly rubbed against casing while keeping (semi)solid-like or paste-like state without melting the oil and fat to form the oil and fat layer. Furthermore, packing operation is preferably smoothly carried out by forming the oil and fat layer only in the center part of casing, in the case of GYOUZA and won ton.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product using noodle skins such as spring rolls and gyoza, and a noodle skin used therein. More specifically, the present invention, even after a long time has elapsed after cooking such as fried or baked noodle skin food wrapped ingredients with noodle skin, the state of the skin, immediately after fried Or you can maintain a good crispy texture just after baking, and even if you wrap the ingredients with noodles and leave it at refrigeration temperature or room temperature for a long time, Transformation,
Adhesion of noodles to a plate or container, adhesion of noodles to each other is less likely to occur, and it has a good shape similar to that immediately after wrapping the ingredient and is excellent in shape retention, noodles food, and a method for producing the same. , And the noodle skin used therefor.

[0002]

2. Description of the Related Art With the diversification and simplification of eating habits,
Instant foods that can be easily eaten are generally used by simply purchasing and simply frying, roasting, steaming, or simmering them without preparing or preparing the ingredients. As one of the representative examples of such instant foods, noodle skin foods such as spring rolls, gyoza, shumai, etc., which are distributed and sold in a frozen state, a refrigerated state, and in some cases at room temperature after wrapping ingredients with noodle skins. However, it is widely used because it has a relatively large volume and is easily eaten as a side dish, and is popular among children and adults alike.

Among the above-mentioned noodle skin foods that are distributed / sold in a frozen state, a refrigerated state, or a room temperature state in some cases, spring rolls, fried gyoza, fried shumai, fried wonton, etc., have a fried noodle skin immediately after being fried. It has a good crunchy texture, and the skin has a good texture as crispy immediately after baking even with grilled gyoza, but over time, the noodle skin becomes soft and its unique crispness. It loses its good texture and has a significantly reduced texture. However, conventionally, when time has passed after frying or baking, noodle skin foods that can maintain a good crispy texture just after frying or immediately after baking are hardly known. Is.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to have a good crunchy texture similar to that immediately after frying or immediately after baking, even after a lapse of time after frying or baking in oil. It is intended to provide a noodle skin food capable of maintaining the skin condition, a method for producing the same, and a noodle skin for the same.

[0005]

[Means for Solving the Problems] The inventors of the present invention have conducted extensive studies to achieve the above object, and found that 50% of one side of noodle skin is
Using the one having an oil / fat layer formed on the above area portion, and wrapping the ingredients with the surface having the oil / fat layer formed inside, the noodle skin food obtained thereby is fried in oil or after baking. The present invention has been completed by finding that even after a lapse of time, the skin condition with a good crunchy texture can be maintained as well as immediately after frying or baking.

Therefore, according to the present invention, 50 of one side of noodle skin is used.
% Using the noodle skin that has an oil and fat layer formed in the area
The noodle skin food is characterized in that the ingredient is wrapped with the surface on which the oil and fat layer is formed facing inside. Then, the present invention has at least a step of forming an oil and fat layer on an area portion of 50% or more of one surface of the noodle skin, and a step of wrapping the ingredient with the surface on which the oil and fat layer is formed as an inner side. It is a characteristic method for producing a noodle skin food product. Furthermore, the present invention is 50% of one side.
The noodle skin is characterized by having an oil and fat layer in the above area.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. Examples of the noodle skin used in the present invention include a spring roll skin, a skin for gyoza, a skin for Shumai, a skin for wonton, and the like. Therefore, as the noodle skin food of the present invention, a spring roll,
Gyoza, Shumai, Wonton, etc. can be mentioned. Among them, the present invention is particularly suitable for spring rolls, most of which are usually fried and eaten, a method for producing the spring rolls, and a spring roll skin.

The noodle skin used in the present invention may be raw noodle skin or, in some cases, partially gelatinized. Also,
In the present invention, the method for producing noodle skin before forming the oil and fat layer, the type and composition of raw materials used for producing noodle skin, the thickness and dimensions of the noodle skin, etc. are not particularly limited and are conventionally known. Any of the noodle skins can be used.

When forming an oil layer on the surface of noodle skin,
Any of animal fats and oils; vegetable fats and oils; hardened fats and oils thereof; mixtures of the aforementioned fats and oils can be used. In addition, the formation of the oil and fat layer on the surface of the noodle skin may be performed using any of solid, semi-solid, or liquid oil and fat. Further, the oil or fat used for forming the oil and fat layer may be an oil or fat containing no or little water, or an oil or fat containing water. Among them, in the present invention, when a fat layer is formed on the noodle skin surface using a solid or semi-solid fat having a water content of about 10 to 20% by weight, the noodle skin food is fried or baked for a long time. Is preferable, because the skin can keep the state as crisp and even better,
Typical examples of such fats and oils include butter and margarine. The water content of oils and fats referred to in the present invention means the value measured by the method described in the following examples.

As a method for forming an oil layer on the surface of noodles,
There is no particular limitation as long as it is a method capable of forming a thin layer of oil and fat on the surface of noodle skin without excessive penetration of oil and fat into the inside of noodle skin. Among them, butter, when using a solid fat or semi-solid fat such as margarine, without completely dissolving the fat, while rubbing the fat directly on the noodle skin while keeping the solid, semi-solid or paste form It is preferable to form a thin layer of fats and oils on the surface of the noodle skin, and the noodle skin food obtained by wrapping the ingredients with the noodle skin with the oil and fat layer thus formed is fried or baked. Even after a lapse of time, the crispy texture of the skin is kept good. However, in the case of using a fat or oil that is liquid at room temperature, it is needless to say that the fat or oil is applied as it is to the surface of the noodle skin to form the fat or oil layer.

Then, the oil and fat layer is formed only on one side of the noodle skin. When the oil and fat layers are formed on both sides of the noodle skin, it becomes difficult to wrap the ingredients with the noodle skin, that is, the forming operation of the noodle skin food, or the shape of the noodle skin food is likely to collapse after the wrapping (after molding). Therefore, it is not preferable.

In forming the oil and fat layer on one side of the noodle skin, the oil and fat layer is provided on an area of 50% or more of one side of the noodle skin. In other words, if the skin is relatively small, such as gyoza, Shumai, Wonton, an oil layer is provided on one side of the skin, or the central part of the skin (the area of 50% or more) excluding the peripheral part of the skin. It is advisable to provide an oil and fat layer on the. Especially in the case of gyoza and wonton, a molding method is generally adopted in which the ingredients are placed on the skin and then the skin is attached to each other at the peripheral edge of the skin to close the mouth, so that the oil layer is formed only in the central part of the skin. It is preferable that the oil and fat layer is not formed on the peripheral portion of the skin because the work of wrapping the ingredients (molding work) can be performed smoothly.

In the case of spring rolls, an oil and fat layer may be formed on the entire one surface of the spring roll, or an oil and fat layer may be formed on a part corresponding to an area of 50% or more of the one surface. . In the case of forming it on a part, divide the spring roll skin into two triangular parts along one diagonal line, form the oil layer on only one triangular part, and on the triangular part not forming the oil layer. Even if the spring rolls are formed by rolling and folding the ingredients in accordance with the usual method, the same effect as when the oil layer is formed on the entire one side of the spring roll skin is achieved. .

The content and amount of the ingredients used in the noodle skin food are not limited at all, and can be appropriately selected according to the type of the noodle skin food, the size of the noodle skin and the like. Further, the method of wrapping the ingredients with the noodle skin (that is, the method for forming the noodle skin food) is not limited at all, and may be performed by a conventionally known method depending on the type of the noodle skin food, etc. Alternatively, it may be carried out automatically by a machine, or may be carried out by using both human and machine.

The noodle skin food of the present invention produced by the above-mentioned method can be stored, distributed and sold as it is or after cooking at room temperature, in a refrigerated state or in a frozen state. And, such a noodle skin food of the present invention, the type of noodle skin food,
Depending on the cooking form and the like, it can be edible by frying in oil, baking, steaming, or boiling. As described above, the noodle skin food of the present invention can be fried in oil, or even after a long time after baking, the skin can maintain a good texture as crisp just after frying or immediately after baking. However, the reason is that the oil and fat layer formed on one surface of the noodle skin acts as a barrier film against moisture contained in the ingredients, and in spring rolls, the oil and fat layer is formed between the leather and the leather wound in multiple layers. It is estimated that there is a gap caused by

[0016]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. In the following examples,% means% by weight unless otherwise specified.
Is shown. In addition, in the following examples, the water content of the oil / fat used for forming the oil / fat layer on the surface of the noodle skin was determined by the following method.

Measurement of water content of fats and oils: 10 g of fats and oils was sampled, and the weight (W) (g) of the fats and oils when dried at 105 ° C. for 3 hours was measured. Ask for.

[0018]

## EQU1 ## Moisture content of oil (%) = {(10-W) / 1
0} x 100

Example 1 (1) Manufacture of skins for spring rolls: (i) 500 g of semi-strong flour, 500 g of water and 5 g of salt were mixed, and the dough temperature was kept at about 10 ° C. for 3 times at a low speed.
The dough for spring rolls was prepared by kneading for 10 minutes and 10 minutes at high speed. (Ii) The dough obtained in (i) above was stored in a refrigerator at a temperature of 5 ° C. for 15 hours to carry out incubation. (Iii) After the dough which has been subjected to the aging treatment in (ii) above is baked at 175 ° C. for 40 seconds using a drum-type spring roll baking machine to partially convert the dough into a piece, the size (thickness of 16 cm × 16 cm 0.8 mm) and cut into spring rolls (approx. 8 g / 1 sheet)
Was manufactured.

(2) Preparation of ingredients: (i) 500 g of finely chopped pork, 75 g of finely chopped bamboo shoots, 50 g of finely chopped shiitake mushrooms, 30 g of finely chopped carrots, 6 g of finely chopped ginger and 15 g of finely chopped green onions and fried with salad oil. (Ii) Next, add the soy sauce 5 to the ingredients fried in (i) above.
After seasoning with 0 g, sugar 17.5 g, sake 25 g, sesame oil 5 g, pepper 0.5 g and umami seasoning 2.5 g, water-soluble katakuri powder (20 g of katakuri powder to water 5 g)
It was melted at 0 g), thickened, and allowed to cool to room temperature.

(3) Manufacture of spring rolls: (i) Oils and fats of the types shown in Table 2 below are placed on the entire one surface of the skin for spring rolls produced in (1) above. Then, after applying a coating amount of about 2 g per piece of spring roll to form an oil layer, the ingredients prepared in (2) above are applied to the skin at a rate of about 18 g per piece of spring roll skin. It was placed, and the ingredients were wrapped in a skin according to a conventional method to be molded. (Ii) The ingredients prepared in 2 above are placed on the skin in a proportion of about 18 g per piece of spring roll without forming an oil layer on one surface of the spring roll skin produced in (1) above. The ingredients were wrapped in a skin and molded according to a conventional method. (Iii) The product obtained in (i) or (ii) above is
Frozen spring rolls were produced by quick freezing at 20 ° C.

(4) Quality evaluation of spring rolls: (i) The frozen spring rolls obtained in 3 above were taken out of the freezer after 10 days and fried in salad oil heated to 175 ° C. for 5 minutes in the frozen state. , Spring rolls (fried spring rolls) were manufactured. (Ii) The texture of the spring rolls after frying obtained in (i) above,
Immediately after frying, 3 hours after frying (18 ° C.), and 5 hours after frying (18 ° C.), 5 panelists would eat it.
Evaluations were made according to the evaluation criteria shown in Table 1 below, and the average value was taken. The results are shown in Table 2 below.

[0023]

[Table 1] [Evaluation criteria for texture of fried spring rolls] 5 points: The skin is very crispy and has a very good texture. 4 points: The skin is crispy and has a good texture. 3 points: The crispy part is partially left on the skin. , The texture is almost good 2 points: The skin is soft and the texture is slightly poor 1 point: The skin is very soft and the texture is extremely poor

[0024]

[Table 2]

From the results shown in Table 2 above, after the oil and fat layer was formed on one surface of the spring roll skin, the surface of the oil and fat layer was placed inside, and the ingredients were wrapped to obtain Experiment Nos. 1 to 9. It can be seen that each of the spring rolls has a crisp texture on the skin as it is, or at least remains, even after 3 hours from the fried fish, indicating that the texture is good. On the other hand,
In the case of the spring roll of Experiment No. 10, which was obtained by directly wrapping the ingredients directly without forming an oil layer on the surface of the skin, the skin had already become soft and crisp after 3 hours had passed after frying. You can see that the texture is lost. further,
From the results in Table 2 above, in the case of Experiment Nos. 2 and 4 in which butter or margarine having a water content of 15% was not completely dissolved and was applied to a paste of spring rolls in a paste form, 3 hours after frying. Similar to that just after frying, the texture is very crisp and very good, and even 5 hours after frying, the texture is almost the same as crispy and even better. It turns out that the result is obtained.

Example 2 (1) A spring roll material was prepared in the same manner as in (1) of Example 1. (2) In the same manner as (2) of Example 1, ingredients for spring rolls were prepared. (3) The butter and margarine used in Example 1 were replaced by 8
Water was removed by melting and heating to 0 ° C. to prepare butter and margarine having water contents of 5% and 10%, respectively, as shown in Table 3 below. (4) 80 butter and margarine used in Example 1
The mixture was heated to melt at 0 ° C., water was added thereto, and the mixture was stirred to prepare butter and margarine having water contents of 20% and 30%, respectively. (5) As shown in Table 3 below, butter and margarine before removing or adding water, and (3) or (4) above all on one side of the spring roll skin produced in (1) above. ) The butter or margarine prepared in 1) was applied at an oil and fat temperature of 10 ° C at a coating amount of about 2 g per one piece of spring rolls to form an oil and fat layer, and then the ingredients prepared in (2) above were added to the spring rolls. About 18 g of each skin was placed on the skin, and the ingredients were wrapped in the skin according to a conventional method to be molded. (6) The product obtained in (5) above was rapidly frozen at -20 ° C to produce frozen spring rolls. (7) The frozen spring roll obtained in (6) above is taken out of the freezer after 10 days, and fried in salad oil heated to 175 ° C. for 5 minutes in a frozen state to produce a spring roll (fried spring roll). After that, the texture of the obtained spring rolls after fried was eaten by 5 panelists immediately after fried, 3 hours after fried (18 ° C.), and 5 hours after fried (18 ° C.), and the above table was used. Evaluations were made according to the evaluation criteria shown in 1, and the average value was taken. The results are shown in Table 3 below.

[0027]

[Table 3]

From the results shown in Table 3 above, the water content of 10
If you use 20% fat and oil (butter or margarine) to form a paste on one side of the spring rolls without melting the fat and oil, it will be the same as immediately after frying even after 3 hours. It can be seen that the very crispy texture is kept very good, and even after 5 hours from the frying, the crispy texture is kept almost the same, and a better result can be obtained.

Example 3 (1) In Experiment No. 2 of Example 1, instead of applying butter to the whole one side of the spring roll skin, one side of the spring roll skin was partitioned by one diagonal line. Frozen spring rolls were produced in exactly the same manner as in Experiment No. 2 of Example 1 except that one triangle part was coated, and the other triangle part where no butter was applied was placed on the remaining triangle part and wrapped with the skin. (2) The frozen spring roll obtained in (1) above is taken out of the freezer after 10 days and fried in salad oil heated to 175 ° C. for 5 minutes in a frozen state to produce a spring roll (fried spring roll). Then, the texture of the obtained spring rolls after frying was eaten by 5 panelists immediately after frying, 3 hours after frying (18 ° C.), and 5 hours after frying (18 ° C.), and the above table was used. Evaluation was made according to the evaluation criteria shown in No. 1, and the average value was taken. As in the case of Experiment No. 2 of Example 1, even after 3 hours from the deep frying, it was very crisp. As a result, very good texture was maintained, and even after 5 hours from the deep-frying, the texture was maintained in the same manner as crispy, and extremely good results were obtained.

Example 4 (1) Production of skin for gyoza: (i) 100 g of semi-strong flour, 35 g of water and 1 g of salt were mixed and kneaded at a high speed for 3 minutes and at a low speed for 10 minutes. The dough was prepared. (Ii) The dough obtained in (i) above was stored in a refrigerator at a temperature of 5 ° C. for 1 hour to carry out proofing. (Iii) Roll the dough that has been subjected to the rolling in (ii) above,
A skin for a gyoza having a thickness of about 0.6 mm and a diameter of about 80 mm was produced.

(2) Preparation of ingredients: (i) 200 g minced pork, 20 g chopped cabbage, 20 g chopped leek, 4 g chopped garlic, 3 g chopped ginger, 1 g salt, 1 g pepper, 5 sesame oil.
g, 1 g of umami seasoning, 5 g of thick soy sauce, and 3 g of sugar were added and kneaded well to prepare an ingredient for gyoza.

(3) Manufacture of Goyoza: (i) On one whole surface of the skin for Goyoza produced in (1) above, oils and fats of the types shown in Table 5 below at the oil and fat temperature shown in Table 5 below, After applying a coating amount of about 1 g per sheet for kyoza to form an oil and fat layer, the ingredients prepared in the above (2) are placed on the skin at a rate of about 18 g for each sheet for kyoza, and According to the method, the ingredients were wrapped in leather and molded. (Ii) On one side of the leather for the gyoza produced in (1) above,
Without forming an oil layer, the ingredients prepared in the above 2 were placed on the leather at a ratio of about 18 g per sheet of skin for gyoza, and the ingredients were wrapped with the leather according to a conventional method to perform molding. (Iii) The product obtained in (i) or (ii) above was placed on a plate, covered with wrap, and stored in a refrigerator at 5 ° C for 5 hours.

(4) Evaluation of quality of gourd: (3) above
(Iii) Remove the gyoza that had been refrigerated for 5 hours from the refrigerator, and bake it according to a conventional method using a frying pan heated to a temperature of about 170 ° C., immediately after the baking, after 3 hours after baking, and after baking. The texture after 5 hours was evaluated by 5 panelists according to the evaluation criteria shown in Table 4 below, and the average value was taken. The results are shown in Table 5 below.

[0034]

[Table 4] Gyoza quality evaluation criteria 5 points: The baked surface of the skin is very crisp and has a very good texture. 4 points: The baked surface of the skin is crisp and has a good texture. 3 points: The baked surface of the skin is somewhat It is crispy and has a very good texture. 2 points: The baked surface of the skin is soft and the texture is slightly poor. 1 point: The baked surface of the skin is very soft and the texture is very good. Extremely poor

[0035]

[Table 5]

From the results shown in Table 5 above, after the oil and fat layer was formed on one surface of the skin for the peach, the surface of the oil and fat layer was placed inside, and the ingredients were wrapped to obtain Experiment Nos. 21 to 29. It can be seen that, in the case of baked gyoza, the texture remains as crisp on the baked surface of the skin 3 hours after baking, or at least remains, and the texture is good. Moreover, from the results of Table 5 above,
In the case of Experiment Nos. 22 and 24 in which butter or margarine having a water content of 15% was not completely dissolved and was applied in paste form on the skin of gyoza, even after 3 hours of frying, just as it was immediately after frying, It is clear that the texture is very good as crispy and even after 5 hours from the deep-frying, the texture is almost the same as such crispy and even better results can be obtained. On the other hand, in the case of the baked gyoza of Experiment No. 30 obtained by directly wrapping the ingredients without forming an oil layer on the surface of the gyoza skin, the baked surface of the skin was burned 3 hours after baking. You can see that the texture is lost as crisp.

[0037]

EFFECTS OF THE INVENTION According to the present invention, even if a long time passes after cooking a noodle skin food in which ingredients are wrapped in noodle skin, such as fried or baked, the state of the skin is fried. It is possible to obtain a noodle skin food product having a crispy and good texture just after baking or immediately after baking.

Claims (7)

[Claims] 1. A noodle skin having an oil and fat layer formed on 50% or more of an area of one side of the noodle skin is used, and the ingredient is wrapped with the surface having the oil and fat layer formed inside. Noodle skin food. 2. The noodle skin food product according to claim 1, wherein the oil / fat layer is a layer composed of an oil / fat having a water content of 10 to 20% by weight. 3. The noodle skin food according to claim 1, which is spring roll. 4. The method has at least a step of forming an oil and fat layer on an area of 50% or more of one side of the noodle skin and a step of wrapping the ingredient with the surface on which the oil and fat layer is formed as an inner side. A method for producing a noodle skin food. 5. The method according to claim 4, wherein the fat or oil layer is formed by using a solid or semi-solid fat having a water content of 10 to 20% by weight. 6. A noodle skin having an oil layer on 50% or more of an area on one side. 7. The noodle skin according to claim 6, wherein the oil / fat layer is a layer made of an oil / fat having a water content of 10 to 20% by weight.