JPH10165149A - Manufacture for wrapped and fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food maintaining the eating feeling of a crispy peel after the lapse of time by wrapping ingredients with a coating formed by applying a coating liquid prepared from wheat, yeast and water onto a heating rotary drum. SOLUTION: The coating liquid is prepared by adding water to a coating material including wheat and yeast and this coating liquid is applied to the heating rotary drum to form the coating. This coating is difficult to be broken both at the time of tearing off from the rotary drum and at the time of wrapping the ingredients with the coating. Wrapped and fried foods such as shaomai, giaoz, spring rolls (rolled dumpling with ingredients inside) are obtained by wrapping the ingredients with the coating.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing wrapped deep-fried foods, which retains the texture of crispy skin for a long time after frying and is suitable for automatic mechanical production.

[0002]

2. Description of the Related Art Foodstuffs obtained by winding or wrapping ingredients in a skin mainly composed of flour and heating and cooking the ingredients are as follows:
For example, shrimps, dumplings, and spring rolls are known.

[0003] The shredder and gyoza skin is prepared by adding water to a baking material mainly composed of flour and kneading with a mixer to form a dough. The dough is rolled and formed into a sheet. Manufactured by cutting or punching to size.
In addition, the shokumai is produced by wrapping the ingredients in the above-mentioned skin and generally steaming, and the dumpling is produced by wrapping the ingredients in the above-mentioned skin and generally steaming or baking with flanpan.

[0004] On the other hand, a spring roll skin is prepared by adding a relatively large amount of water to a batter material containing flour as a main component and stirring the mixture with a mixer to prepare a batter solution. , And gelatinized to form a thin skin, which is peeled off from a rotating drum. The spring rolls are produced by wrapping the ingredients in the above-mentioned skin and fried in oil, and the texture of the crispy or crispy crispy skin determines the quality of the product.

[0005]

However, since spring rolls use a thin skin, the skin is formed by applying a coating solution to a heated rotating drum and peeling the skin formed from the rotating drum, or the obtained skin. There was a problem that the skin was easily torn during the work of wrapping the ingredients with the wrapper.

In order to solve this problem, there has been proposed a method of using wheat flour to which starch, solid fats and oils, an oil emulsion, etc. are added as a batter.
Even with the use of a skin containing these, there are still the following problems.

[0007] That is, the conventional spring rolls have a crispy skin texture immediately after being fried in oil, but the texture rapidly decreases with time, and is stored especially as frozen food. When thawed later, there is a problem that the texture of the skin becomes soft and crunchy.

[0008] Therefore, an object of the present invention is to maintain the texture of crispy crispy skin even after a long period of time after frying, and to prevent the skin from being torn in the manufacturing process.
An object of the present invention is to provide a method for producing a packaged fried food suitable for automatic mechanical production.

[0009]

In order to achieve the above object, a first aspect of the present invention is to prepare a coating solution by adding water to a coating material containing flour and yeast, and to heat the coating solution. An object of the present invention is to provide a method for producing a wrapped deep-fried food, which is characterized in that it is coated on a rotating drum to form a skin, the ingredients are wrapped with the skin and fried in oil.

According to a second aspect of the present invention, in the first aspect, the batter is mainly made of flour, and is selected from yeast, starch, edible oil, salt, sugar, and egg material. It is intended to provide a method for producing a wrapped fried food to which at least one kind is added.

A third aspect of the present invention is that, in the first or second aspect, the ingredient contains at least one selected from vegetables, meats, seafood, and processed foods thereof. Item 4. A method for producing a packaged fried food according to item 1 or 2.

Further, a fourth aspect of the present invention is the first to third aspects.
In any one of the inventions, the present invention provides a method for producing a wrapped deep-fried food, which comprises preparing the coating solution, aging at 0 to 6 ° C. for 5 to 48 hours, and then applying the coating solution to the rotating drum to form a skin. Is what you do.

According to the first aspect of the present invention, when peeling the skin from the rotating drum or when wrapping the ingredients with the skin, the skin can be made hard to tear. The reason for this is synergistic and unclear, but by adding yeast to the batter, the carbon dioxide produced by the fermentation of the yeast dissolves in the batter,
It is considered that one cause is that the carbon dioxide gas becomes fine bubbles before and after heating on the surface of the rotating drum, and the elasticity and flexibility of the skin are improved.

Although the detailed reason is unknown,
The wrapped fried food obtained by wrapping the ingredients using this skin and fried in oil has a crispy texture that makes the skin crispy more than conventional spring rolls, and the crispy texture is the time after frying. Is maintained even after the elapse of time, and is favorably maintained even after reheating after frozen storage.

[0015] According to the second aspect of the present invention, in addition to wheat flour and yeast, at least one selected from starch, edible oil, salt, sugar, and egg material is added as a batter, so that the texture is improved. And a skin with better flavor is obtained.

According to the third aspect of the present invention, by using, as an ingredient, at least one selected from vegetables, meats, seafood, and processed foods thereof, a spring roll-like food is provided. Can be obtained.

According to a fourth aspect of the present invention, after preparing the coating solution, the solution is aged at 0 to 6 ° C. for 5 to 48 hours,
Yeast fermentation is sufficient to generate air bubbles, so that it has flexibility in the production process, and can provide crispy or crispy crispy skin after frying.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, as a batter, a material containing wheat flour as a main component and yeast added thereto is used. In addition, if necessary, starch, edible oil, salt, starch syrup, sugar, sugar such as glucose, whole egg, liquid egg or dried egg such as egg white, thickener, one selected from a pH adjuster or the like Two or more kinds may be added. The yeast may be dry yeast or raw yeast, and may be any yeast-containing material. The amount of yeast added to 100 parts by weight of flour is suitably 0.1 to 0.7 parts by weight.

The reason that the yeast increases the crispy feeling of the fried skin, improves the releasability from the rotating drum during the manufacturing process, and is less likely to be broken when wrapping the ingredients is due to its complicated mechanism. Although it is not clear, it is thought that the carbon dioxide generated by the yeast dissolves into the coating liquid and becomes fine bubbles before and after heating, improving the physical properties of the rawhide and improving the texture after frying .

The fine bubbles generated in the rawhide extract water vapor generated from ingredients and the like generated during cooking or the air inside, thereby reducing the puncture of spring rolls under normal frying conditions. Also bring.

Further, preferably 110 to 170 parts by weight of water per 100 parts by weight of flour is added to the above-mentioned batter material and mixed with a mixer or the like to prepare a batter solution in which the batter material is dispersed in water. In this case, the viscosity of the clothing liquid is 2 at 10 ° C.
It is preferable to adjust the pressure so as to be 5 to 37 dPa · s (decipal seconds). This coating liquid is not used immediately after the preparation, but is preferably aged at a low temperature of 0 to 6 ° C. for about 5 to 48 hours to obtain a skin with further enhanced effects of the present invention.

Next, the above-mentioned coating liquid is applied to the heated rotating drum to gelatinize it, and the skin formed thereby is peeled from the rotating drum to obtain a thin rawhide. In this case, the surface temperature of the rotating drum is preferably from 100 to 200 ° C., and the heating gelatinization time on the rotating drum is suitably from 0.2 to 0.6 minutes. Further, the thickness of the obtained rawhide is 0.4 to 0 to make it soft and crispy when fried in oil, and to make it difficult to peel off from the rotating drum or break when wrapping the ingredients. 0.8 mm is preferred.

Next, the ingredients are wrapped using the rawhide thus obtained. The ingredient is not particularly limited, but may be any as long as it can be formed into a certain size and shape and the ingredient contains relatively little water. For example, to make spring roll food, cabbage, onions, sprouts, carrots, peppers,
Vegetables such as bamboo shoots, shiitake mushrooms, ground meat such as chicken, pork, and beef, meat such as shreds, seafood such as turf shrimp, squid, shellfish, processed foods such as vermicelli, and kinshi eggs are preferably used. Prepare these ingredients in advance, fry,
It is preferable to heat cook such as boiled.

The above ingredients are sorted by an appropriate amount and wrapped in the above-mentioned rawhide having an appropriate size. The method of wrapping the leather may be automatic winding by an automatic molding machine or manual winding.

[0025] Finally, the ingredients wrapped in rawhide are fried. The frying temperature and time may be in accordance with a conventional method, but it is usually preferable that the temperature is 160 to 200 ° C. for about 2 to 5 minutes.
The product thus obtained can be eaten as it is, but is preferably rapidly frozen at about -40 ° C, packaged, and
Stored at a temperature of about 30 ° C or stored in a refrigerator and distributed and sold as frozen or chilled products,
Consumers can also eat at home by reheating in an oven or microwave oven.

[0026]

【Example】

Example 1 A coating solution was prepared according to the formulation shown in Table 1 below, aged at 5 ° C. for 24 hours, and then applied to a rotating drum heated to a surface temperature of 120 ° C. to be gelatinized. And peeled to form a rawhide. With this rawhide, ground pork, cabbage,
Prepare bamboo shoots, carrots, vermicelli, shiitake mushrooms, etc., wrap the ingredients for spring rolls prepared by frying with oil, immerse in 180 ° C oil for 3 minutes and fry the oils. Obtained. In addition, the samples 1-4 of Table 1 have the same basic composition of the coating liquid, but changed the amount of yeast added.

The spring rolls of Samples 1 to 4 were rapidly frozen, frozen and stored in a freezer, taken out three days later, reheated in an oven, and tasted by eight panelists every time elapsed after heating. Then, the texture of the spring roll skin was sensory evaluated.

The evaluation was 5 ... very crispy texture,
4 ... Crunchy texture 3 ... Slightly soft but crispness remains 2 ... Soft and not very crispy 1 ... Very soft and no crispness The average was evaluated by panelists.
The results are shown in Table 2 below.

[0029]

[Table 1]

[0030]

[Table 2]

As shown in Table 2, Sample 4 containing no yeast shows almost no crispy skin when reheated after frozen storage. However, Sample 1, which is an example of the present invention containing yeast, has Samples Nos. 2 and 3 show that even when reheated after frozen storage, the skin has a sufficient crispness, and that the texture is maintained well even after a lapse of time after reheating.

Example 2 A rawhide was prepared in the same manner as in Example 1 with the composition shown in Table 3 below.
The same ingredients as in Example 1 were wrapped in the rawhide by hand, fried in the same manner as in Example 1, and then frozen to produce a spring roll.

[0033]

[Table 3]

The spring rolls of Samples 5 and 6 thus obtained were subjected to a sensory test with the lapse of time in the same manner as in Example 1. As a result, the skin of Sample 5 which was an example of the present invention was very excellent Although it had a texture and its texture was maintained for a long time, the skin of Sample 6 was inferior to the crispness, and tended to become less crisp as time passed. The average score of each panelist in the sensory test was 4 for sample 5 and 1 for sample 6.

Example 3 A rawhide was prepared in the same manner as in Example 1 with the composition shown in Table 4 below.
The same ingredients as in Example 1 were wrapped by hand with the rawhide and fried in the same manner as in Example 1 to produce a spring roll.

[0036]

[Table 4]

A part of the spring rolls thus obtained was rapidly frozen, stored frozen for 3 days, and then reheated in an oven and subjected to a sensory test. The remaining spring rolls after frying were stored in a refrigerator for 20 days, and then reheated in an oven and subjected to a sensory test.

As a result, the sample 7 according to the embodiment of the present invention was obtained.
Indicates that both the reheated frozen product and the reheated refrigerated product maintain a good crispy texture on the skin, whereas Sample 8 without added yeast has a crispy garment in each case. The feeling was gone, and the texture was soft and chewy.

[0039]

As described above, according to the present invention,
By adding yeast to the batter, the elasticity and flexibility of the skin are improved, and the skin can be made less likely to tear when peeling the skin from the rotating drum or wrapping the ingredients with the skin. In addition, the wrapped fried food obtained by wrapping the ingredients using this skin and fried in oil has a crispy texture that makes the skin crispy more than conventional spring rolls, and the crispy texture is preserved frozen. Alternatively, even if reheating after refrigerated storage, or even after the reheating, time is maintained well.

Claims (4)

[Claims] 1. A coating solution is prepared by adding water to a coating material containing flour and yeast, and the coating solution is applied to a heated rotating drum to form a skin, and the ingredients are wrapped with the skin. A method for producing wrapped fried food, which is fried in oil. 2. The clothing material according to claim 1, wherein the main ingredient is wheat flour, and yeast and at least one selected from starch, edible oil, salt, sugar, and egg material are added thereto. Production method of wrapped fried food. 3. The method according to claim 1, wherein the ingredient contains at least one selected from vegetables, meats, seafood, and processed foods thereof. 4. After preparing the said coating liquid, 5 ~ 5 at 0 ~ 6 ° C
The method according to any one of claims 1 to 3, wherein the food is aged for 48 hours and then applied to the rotating drum to form a skin.