【発明の詳細な説明】
この発明はとくに保存性のよい春ＩｔＩｔ−製造する方
法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention particularly relates to a method for producing spring ItIt with good shelf life.
敢近、日本式の負生活の変化に伴って中−風の食品とし
てよく知らｎて９る春巻が練織の鼻単にしばしば餐を見
せるようＫなった。このよ５な春巻は了ルア了化趨帝檄
から送９出−さｎる長尺の細帯を一足の大きさに切断し
た一皮で中身の材料すなわ’ｂＡｋ壱込んｆｅ、％ので
ある。そしてこのような着１＠は普通υ冷威岸では３日
位いし〃為％良ないが、檜、凍庫に人ｎて一４０℃位佃
を用−て１４０°〜１８０℃で５分〜１０分閾燭けて負
相に供されている。しかしこのような冷凍春巻はｍ凍の
際其に含箇れて凍結していた水分か浴けて鱈皮に改造し
てこｎｆ：彫調して味ｆ：慈くした９、さらＫは一皮か
破ｎて萬が外に飛出すなどの欠点がるり、さらに春巻と
揚旧との温に差が大龜いことから、油のｔ８耗老化が激
しく、ｌたー、般Ｘ胤でを工前記のような単直に保つ冷
凍犀営虐力ぶむずかしく、シたがって長期保存が国難で
ある等の欠点もあった・
この出願人は、前記のような従来の１１４！のｔつ欠点
ｔ−排除Ｔるた゛め、肴如紹５５−１４５０７０号にみ
られるような製造法−を提案したーしかしなからこのよ
うなものにあっては１表ＬＭＩに形成名ｎる油脂展の厚
薄を調騙することが者るしく困難でめり、そｆＬにより
味、風体を償うことになるという欠点がめる・
そこでこの発明は、さきに従来した製造方法の１ｉｒＪ
配のような欠点ｔ−併除することｔ目的とし、警部を加
熱浴融した食用油脂に浸漬することに代えて、このよう
な油Ｂ’ｔｋ上下からスプレーにより賓射するようにし
たものでるる。In recent years, with the change in the Japanese lifestyle, spring rolls, which are well known as Chinese-style foods, have become popular among people who often eat them. These 5 kinds of spring rolls are made from a piece of skin made by cutting a long thin strip into the size of a pair of shoes, and the filling material is 'bAkichi infe,%. It is. And it usually takes about 3 days for this type of wear on the cold shore, so it's not very good, but it's about 40 degrees Celsius for 5 minutes at 140 degrees to 180 degrees Celsius in the freezer. ~10 minutes threshold candle is subjected to negative phase. However, when such frozen spring rolls are frozen, they are modified into cod skin by taking a bath to remove the water that was frozen in them. There are shortcomings such as the skin falling out when the skin is broken, and also because there is a large difference in temperature between the spring roll and the fried egg, the oil is rapidly depleted and aged. There were also drawbacks such as the difficulty of keeping the seedlings as simple as before in the factory, and therefore long-term preservation was a national crisis. In order to eliminate the disadvantages of T, we proposed a manufacturing method as seen in No. 55-145070. It is extremely difficult to control the thickness of the paste, and the disadvantage is that the flavor and texture must be compensated for by adding sofL.Therefore, this invention was developed to improve the conventional manufacturing method.
The purpose was to eliminate the drawbacks such as the above, and instead of immersing the inspector in edible oil melted in a heating bath, such oil was sprayed from above and below. Ruru.
丁なわちこの発明に６っては、ｔｓｎ配の方法における
と同僚に、アルファ化鱈帝機から送り出さｎる長尺の細
帯を切＃憬で一疋の大きさに切断して麺皮を作り、ｃｆ
Ｌを金網コンベアに載せて移送しながら、この上に予め
味付けをした具を光礪慎で末せ、次いで機械″ｔた手作
業によって麺皮の巻込みを行う、ついでたとえば常温で
固形の摺表十刀旨倉８０°〜１０２Ｃに刃口Ｍ％浴融し
友もの【、上下からスプレーにより２０〜３０秒ＮＵ噴
射させ、引つづき冷却機内を通して冷却同化したのち所
属の包装をして耐酸保存する。In other words, the sixth aspect of this invention is to tell a colleague that in the tsn distribution method, a long thin strip sent out from a gelatinizing machine is cut to the size of a square using a cutting machine to form noodle skins. making, cf
While transporting the L on a wire mesh conveyor, pre-seasoned ingredients are placed on top of it with a light coating, and then the noodle skins are rolled in by hand using a machine. To the Omote Juto Umakura 80°~102C, the blade M% bath is melted and the NU is sprayed from the top and bottom for 20 to 30 seconds, then passed through a cooling machine to cool and assimilate, then put in the appropriate packaging and store acid-proof. do.
このようにして侍らｎた／？臘珠株分春巻は、加熱油驕
ｔスプレーによって上下から噴射したのちＰ＃却し、ｍ
ＨＬに付層浸透した油脂が固化して麺皮が／Ｉｌ膚編で
包み込まれて外気と直装接触することがなく、また具に
含１ｔしている水分が趙＆に陵透することがないので、
株分するのに冷凍する必景がなくて、普通の家挺用耐賊
庫によって％ｔａｎ闇位いを工充分にもつ。そして食用
に供するとｒ！は、従来のもの同様に油で燭げることと
なるが、−皮に付層＆透している油膓濃は藺で―け九と
＠鋤藺に浴は込んでし１つて除去されるｌので、該油脂
による床、風味の低下１を庄じないのにガロえて、冷凍
のもののように凍結水が浴融して麺皮に浸透して膨潤す
るようなこともないので、この点から％味、Ａ味が冷凍
のものに比べて格段とすぐ几たちのになり、さらに前記
油脂ａは上下からりスプレーのＩＩｊＬ射によって形成
さｎるので、゛スプレーの噴射型を―順することによっ
て、その＃！廖を必ＪＭＫ応じて容易ＶＣ場減すること
ができる効果かめる・３８４Did the samurai do this? The spring rolls are sprayed with heated oil from the top and bottom, and then heated with P#.
The oil and fat that has penetrated into the HL solidifies and the noodle skin is wrapped in the /Il skin so that it does not come into direct contact with the outside air, and the moisture contained in the ingredients does not leak through the noodles. Since there is no,
There is no need to freeze the stocks, and a normal home-made anti-theft cabinet will provide enough protection. And when it is eaten, it is r! As with the conventional method, it is heated with oil, but the layer of oil that is attached to the skin and transparent is made of strawberry. Because of this, it does not reduce the flavor of the noodles due to the fats and oils, and it does not cause the noodles to go swollen. From the point, the % taste and the A taste become much faster compared to frozen ones.Furthermore, since the oil and fat a is formed by the upper and lower sprays, it is possible to By that #! You can see the effect of easily reducing the VC field according to the JMK of Liao・384