JPWO2018216411A1 - Rolled food and method for producing the same - Google Patents

Abstract

Peel, sauce, and a solid food, comprising a solid material, rolled food formed by winding so that the sauce is sandwiched between the skin and the solid material, the skin, flour and water as the main component, A heated batter having a viscosity of 2000 cps to 40,000 cps, wherein the sauce has a viscosity of 500 cps or more, and a moisture value of 3 to 90% by mass, and the molding rolls the solid in one direction with leather. And folding, in that direction, the excess portion of the skin present on the right and / or left side of the solid towards the solid, wherein the solid is placed on the skin before rolling. Disclosed is a rolled food product in which the sauce is not applied on a portion of the excess portion of the skin that bends when folded, in arranging the sauce. The rolled food of the present invention is useful in that when the sauce is rolled so as to be sandwiched between the skin and the solid material, it is easy to mold and does not break or leak the sauce.

Description

Reference to related application

  This patent application is accompanied by a priority claim based on Japanese Patent Application No. 2017-101170 (filing date: May 22, 2017) filed in Japan. The entire disclosure content of this earlier patent application is incorporated herein by reference.

  The present invention relates to rolled food products.

  In general, in the market, rolled foods made of skin, sauces such as white sauce, and solids such as meat, vegetables, and pulp are formed by winding the sauce so as to be sandwiched between the skins and the solids. Is required. Except for spring rolls, these rolled foods have the advantage of being eaten by hand, and are increasingly used as snacks as snacks. These rolled foods include, for example, spring rolls with a cooked sauce sandwiched between cooked meats and vegetables, crepes with whipped cream sandwiched between pulp and skin, and fried minced meat and skin. Fried pie sandwiched with pulp sauce.

  However, in such rolled foods, solids and sauces are often different in physical properties, difficult to mold, and broken after molding, and leakage of the sauce has been a problem in product development. . In particular, when such rolled food is kept as it is or frozen and cooked after storage for a certain period of time, the water contained in the sauce bumps, the skin leaks out, the sauce leaks out, and the leaked sauce burns, This was a problem in product development.

  As a conventional technique for such rolled food, it has been reported that a fat layer is formed on an area of 50% or more of one side of noodle skin, and the ingredients are wrapped with the face on which the fat layer is formed inside. (Patent Document 1). Further, a spring roll-like food in which one or more kinds selected from water, milk, bouillon, and soup, a white sauce and an ingredient mainly made of cheese are wrapped with skin, and then fried is reported (Patent Document) 2). However, these prior art documents do not mention any solution to the above-mentioned problem.

JP-A-9-290553 JP 2006-320262 A

  The present inventors have developed a rolled food comprising a skin, a sauce, and a solid material, and wound and formed so that the sauce is sandwiched between the skin and the solid material. In arranging the solids and the sauce on the skin before winding in one direction, the wound is formed so that the sauce is not applied on a portion of the excess portion of the skin that bends when folded. It has been found that the food has excellent moldability, is hard to break, and has little leakage of the sauce after cooking. The present invention is based on this finding.

  Accordingly, an object of the present invention is to provide a rolled food product that is easy to mold when the sauce is rolled so as to be sandwiched between the skin and the solid, and is not broken or leaks the sauce.

That is, according to the present invention, the following inventions are provided.
(1) A rolled food comprising a skin, a sauce, and a solid material, wherein the wound food is formed by being wound so that the sauce is sandwiched between the skin and the solid material,
The peel is made by heating a batter having a viscosity of 2,000 to 40,000 cps, containing flour and water as main components,
The sauce has a viscosity of 500 cps or more, and a water value of 3 to 90% by mass;
The shaping winds the solid in one direction with the skin and directs the excess of the skin present on the right and / or left side of the solid towards the solid toward the solid. Folding, wherein disposing the solids and the sauce on the skin prior to winding, wherein the source is not applied over a portion of the excess portion of the skin that bends when folded, Food.
(2) A rolled food comprising a skin, a sauce, and a solid, wherein the sauce is sandwiched between the skin and the solid,
The skin is obtained by heating a batter having a viscosity of 2,000 cps to 40,000 cps, containing flour and water as main components,
The sauce has a viscosity of 500 cps or more, and a water value of 3 to 90% by mass;
The solid is wrapped around the skin in one direction, and in that direction, the excess of the skin present on the right and / or left side of the solid is folded towards the solid. Wherein the curled food does not have the sauce inside a portion of the excess portion of the skin that bends when folded.
(3) The rolled food according to (1) or (2), wherein the viscosity of the sauce is 3000 cps or more.
(4) The rolled food according to any one of (1) to (3), wherein the water value of the sauce is 3% by mass to 70% by mass.
(5) The rolled food according to any one of (1) to (4), which is a frozen food.
(6) The rolled food according to any one of (1) to (5), which is for heating and cooking.
(7) A cooked rolled food obtained by heating and cooking the rolled food according to (6).
(8) The cooked rolled food according to (7), wherein the cooking is carried out with a frying agent.
(9) A frozen cooked rolled food obtained by further subjecting the cooked rolled food according to (7) or (8) to a freezing treatment.
(10) A method for producing rolled food,
Skin, sauce, and solid matter, comprising winding and molding the sauce so as to be sandwiched between the skin and the solid matter,
The peel is made by heating a batter having a viscosity of 2,000 to 40,000 cps, containing flour and water as main components,
The sauce has a viscosity of 500 cps or more, and a water value of 3 to 90% by mass;
The shaping winds the solid in one direction with the skin and directs the excess of the skin present on the right and / or left side of the solid towards the solid toward the solid. Folding, wherein disposing the solids and the sauce on the skin prior to rolling, wherein the sauce is not applied over a portion of the excess portion of the skin that bends when folded. .
(11) The method according to (10), wherein the viscosity of the sauce is 3000 cps or more.
(12) The method according to (10) or (11), wherein the water value of the sauce is 3% by mass to 70% by mass.
(13) The method according to any of (10) to (12), further comprising a step of freezing the food after molding.
(14) The method according to any one of (10) to (13), further comprising a step of heating and cooking the food after molding.
(15) The method according to (14), wherein the heating cooking is performed by frying.
(16) The method according to (14) or (15), further comprising a step of freezing the food after cooking.

  The rolled food of the present invention is advantageous in that it is easy to mold and does not break after molding. In particular, there is no breakage during continuous molding by a food machine such as a spring roll molding machine, which is advantageous in that the yield is good. In addition, if it takes time to eat or cook after molding, or if the molded article is frozen and thawed after a certain period of time and eaten, or if it is frozen and cooked after a certain period of time, it will break. This is advantageous in that there is no. Furthermore, it is advantageous in that the source does not leak from the molded product after the molding and the appearance frequency of defective products can be suppressed.

  Further, when the molded article is cooked by heating, it is advantageous in that the skin does not have holes, and it is advantageous in that the sauce does not leak, and furthermore, the leaked sauce does not burn. This is advantageous.

  Furthermore, the rolled food of the present invention is advantageous in that the state in which the sauce is sandwiched between the skin and the solid is maintained until the time of eating, and the new texture and flavor brought by the state can be provided to the customer. . Further, according to the rolled food of the present invention, the amount of the sauce used can be reduced, which is advantageous in that the rolled food having the new texture and flavor described above can be manufactured at low cost.

FIG. 1 shows an example of how to roll a rolled food. FIG. 2 shows the condition setting of the source application range and the mounting position of the tool at the start of winding in the process of preparing the molded product of Example 1-1. Reference numeral 1 denotes a leather, 2 denotes a tool, and 3 denotes a source application range. FIG. 3 shows the condition setting for the source application range and the mounting position of the tool at the start of winding in the process of preparing the molded product of Comparative Example 1-1. Reference numeral 1 denotes a leather, 4 denotes a tool, and 3 denotes a source application range. FIG. 4 shows the condition setting for the source application range and the mounting position of the tool at the start of winding in the process of preparing the molded product of Example 2-1. Reference numeral 1 denotes a leather, 2 denotes a tool, and 3 denotes a source application range. FIG. 5 shows the condition setting for the source application range and the mounting position of the tool at the start of winding in the process of preparing the molded product of Example 2-2. Reference numeral 1 denotes a leather, 2 denotes a tool, and 3 denotes a source application range. FIG. 6 shows the condition setting for the source application range and the tool placement position at the start of winding in the process of preparing the molded product of Comparative Example 2-1. Reference numeral 1 denotes a leather, 4 denotes a tool, and 3 denotes a source application range. FIG. 7 shows the condition setting for the source application range and the tool placement position at the start of winding in the preparation process of the molded product of Comparative Example 2-2. Reference numeral 1 denotes a leather, 2 denotes a tool, and 3 denotes a source application range. FIG. 8 shows the condition setting for the source application range and the mounting position of the tool at the beginning of winding in the preparation process of the molded product of Comparative Example 3-1. Reference numeral 1 denotes a leather, 2 denotes a tool, and 3 denotes a source application range. FIG. 9 shows the condition setting for the source application range and the mounting position of the tool at the start of winding in the process of preparing the molded product of Example 3-1. Reference numeral 1 denotes a leather, 2 denotes a tool, and 3 denotes a source application range. FIG. 10 shows the setting of conditions for the source application range and the mounting position of the tool at the start of winding in the process of preparing a molded product of Example 4-1. Reference numeral 1 denotes a leather, 2 denotes a tool, and 3 denotes a source application range. FIG. 11 shows the condition setting for the source application range and the mounting position of the tool at the start of winding in the process of preparing the molded product of Comparative Example 4-1. Reference numeral 1 denotes a leather, 2 denotes a tool, and 3 denotes a source application range.

Detailed description of the invention

  The rolled food of the present invention is a rolled food comprising a skin, a sauce, and a solid, and wound and formed so that the sauce is sandwiched between the skin and the solid. Is a heated batter having a viscosity of 2000 cps to 40000 cps, which is mainly composed of flour and water, wherein the sauce has a viscosity of 500 cps or more, and a water value of 3 to 90% by mass, The shaping winds the solid in one direction with the skin and directs the excess of the skin present on the right and / or left side of the solid towards the solid toward the solid. Folding, wherein in placing the solids and the sauce on the skin prior to winding, do not apply the sauce over a portion of the excess portion of the skin that is bent when folded. Food Ri, roll forming of the food is easy, not broken or after molding, it is possible to prevent leakage of the source after molding.

  The skin in the rolled food of the present invention is obtained by heat-treating a batter mainly composed of flour and water. As the flour, any flour generally used as a skin of rolled food can be used. Flour includes, for example, rice flour, buckwheat flour, flour and the like, and is preferably flour. The viscosity of the leather dough is 2000 cps to 40000 cps, and preferably 5000 cps to 20000 cps. When the skin is used for the production of fresh spring rolls, fried spring rolls and crepes, flour mixed with water and heated can be used as the skin. The skin is preferably prepared in a substantially square shape, and the lengths of the two diagonal axes are preferably substantially the same.

  The solid matter in the rolled food of the present invention is a food material existing in the center of the rolled food rolled with a skin, and is a so-called “ingredient”. Examples of the solids in the rolled food of the present invention include processed and / or cooked meat, vegetables, or pulp, and more specifically, cooked ingredients for making spring rolls, for example. ), Pulp for producing crepe, and roasted minced meat for producing fried pie. According to one preferred embodiment of the present invention, the solid is formed into a rectangular parallelepiped or a column. It is preferable that the long side of the solid is placed parallel to one diagonal axis of the leather, and the other diagonal axis perpendicular to the diagonal axis passes through the center of the solid substance in plan view. Is preferably performed.

  The sauce in the rolled food of the present invention is a seasoning component exhibiting a texture and flavor that is not present in the skin and the solid matter, and may be any of an aqueous solution, a dispersion solution, and an emulsion. The sauce may be different in physical properties from the solid. The sauce in the rolled food of the present invention includes, for example, a seasoning sauce, whipped cream, a sauce with pulp and the like. The viscosity of the sauce is 500 cps or more, and the moisture value of the sauce is 3% by weight to 90% by weight based on the total weight of the sauce. The viscosity of the sauce is preferably at least 3000 cps, and / or the moisture value of the sauce is preferably between 3% and 70% by weight relative to the total weight of the sauce. Here, the “moisture value” of the sauce means the percentage of the mass of water with respect to the mass of the whole sauce.

  The phrase “the source is sandwiched between the skin and the solid” means that a state in which the source and the solid are mixed and separated from each other exists in at least a part between the skin and the solid.

  According to a preferred embodiment of the present invention, the sauce is arranged such that it does not touch the edges of the skin during molding.

  Here, FIG. 1 shows an example of a method of winding the skin of a general rolled food. In FIG. 1, the lengths of the two diagonal axes are substantially the same, the long side of the solid is substantially parallel to the diagonal axis a, and the diagonal axis b passes substantially the center of the solid in plan view. Is placed on the solid. The rolled food product is obtained by winding the solid in one direction with the skin and folding the excess of the skin present on the right and / or left side of the solid toward the solid in that direction. The method of winding the skin of these rolled foods is a technique well known to those skilled in the art, and can be carried out using a commercially available spring roll forming machine or the like.

  While not wishing to be bound by any particular theory, it is believed that in the general winding of the rolled food shown in FIG. 1 above, the portion of the excess portion of the skin that bends when folded is subjected to tensile and shear stress. Can be As a result of the study, the present inventor has found that if a source is present in the bent skin portion, the portion is weak and easily broken. Accordingly, the rolled food product of the present invention is capable of winding the solid in one direction with the skin, and moving the excess of the skin present on the right and / or left side of the solid toward the solid in that direction. Obtaining the solids and the sauce on the skin prior to winding, by placing the solids and the sauce on the skin prior to winding, wherein the sauce is placed on a portion of the excess portion of the skin that bends when folded. Is not applied. According to another embodiment, the rolled food of the present invention is characterized in that there is no sauce inside the portion of the excess portion of the skin that bends when folded.

  The rolled food of the present invention is preferably obtained by applying a sauce to the skin before winding the solid in one direction with the skin such that the source does not contact the end face of the short side of the solid. The rolled food of the present invention, more preferably, before winding the solid in one direction with the skin, on the skin on both the left and right sides of the short side of the solid, a source for the length or height of the short side of the solid, It is obtained by not applying.

  The rolled food of the present invention can be stored, distributed, and sold at room temperature, in a refrigerated state, or in a frozen state as it is or after cooking. The rolled food of the present invention is preferably a frozen food.

  The rolled food of the present invention can be cooked according to its type and cooking state. Here, examples of the heating cooking include frying, baking in an oven or a frying pan, microwave treatment (microwave oven), and steaming, and preferably frying. Therefore, the rolled food of the present invention is preferably for cooking, and more preferably for frying.

  According to one preferred embodiment of the present invention, the rolled food of the present invention is a frozen cooked rolled food obtained by further subjecting a cooked rolled food to a freezing treatment. The frozen and cooked rolled food of the present invention can be further cooked according to its type and cooking state.

  The present invention will be described based on the following examples, but the present invention is not limited to these examples.

Embodiment 1 FIG.
(Example 1-1)
(1) Preparation of molded article A spring roll was prepared as follows. As the skin, a batter for the skin was prepared using flour, water, salt, starch and the like, and the batter was used. As the ingredients, chicken ingredients with cooked chicken in advance were used. As the sauce, a seasoned sauce containing processed plum meat was used. Table 1 shows the properties of the skin and the sauce. The spring roll was formed according to the procedure described in FIG.

(2) Setting Conditions for Source Application Range and Ingredient Placement Position In the above (1) in the step of preparing a molded article, before the ingredient is wound in one direction with a leather (referred to as “winding start point” in this specification). The conditions for setting the application range of the sauce and the placement position of the ingredients in the above-described method will be described below with reference to FIG. First, as the application range of the source, the length of the long side of the source is set to approximately 1/3 of the reference axis a, the length of the lateral side of the source is substantially the same as the length of the long side of the source, and the vertical length of the source is the short side of the source. It was approximately three times the length. Next, as the placement position of the tool, the tool (2) is placed near the center of the skin (1), near the vertex c from the diagonal axis a, and the long side of the tool is substantially aligned with the diagonal axis a. It was parallel and the diagonal axis b was made to pass through the approximate center of the tool (2) in plan view. In FIG. 2, the source (3) is dark, the ingredient (2) is light, and the skin (1) is neutral. The diagonal axis a and the diagonal axis b have substantially the same length.

(3) Freezing and frying of the molded product The molded product obtained in the above (1) was frozen and stored at -20 ° C for 7 days, and then frozen and fried with 170-180 ° C salad oil.

(Comparative Example 1-1)
In Comparative Example 1-1, the case where the tool was smaller than that in Example 1-1 was examined. In Comparative Example 1-1, a molded article was prepared under the same conditions as in Example 1-1, except for the conditions for setting the application range of the sauce and the mounting position of the tool at the start of winding described below. Freezing and frying were performed.

  The condition setting of the source application range and the placement position of the ingredients at the start of winding in Comparative Example 1-1 will be described below with reference to FIG. First, as the source application range, the application range of the source (3) is the same as that of Example 1-1, and the size of the skin (1), the length of the lateral side of the source, and the length of the vertical side of the source are the same as those of the first embodiment. Same as -1. Next, as the placement position of the tool, the tool (4) was reduced to approximately two-thirds without changing the aspect ratio from the tool (2) of Example 1-1, except that the tool (4) was reduced to approximately two-thirds. Same as 1. In FIG. 3, the source (3) is dark, the ingredient (4) is light, and the skin (1) is an intermediate color.

(Evaluation)
The evaluation results of Example 1-1 and Comparative Example 1-1 are as shown in Table 2 below.

  According to Example 1, in arranging the utensil and the sauce on the skin before rolling the utensil in one direction with the skin, by not applying the sauce on the portion of the excess portion of the skin that bends when folded, It was shown that breakage before molding and freezing and leakage of the contents during frying after freezing can be prevented.

Example 2.
(Example 2-1)
In Example 2-1, as compared with Example 1-1, the case where the tool and the source were both closer to the diagonal axis a was examined. In Example 2-1, a molded article was prepared under the same conditions as in Example 1-1, except for the conditions for setting the application range of the sauce and the placement position of the tool at the start of winding described below. Freezing and frying were performed.

  The condition setting of the source application range and the placement position of the ingredients at the start of winding in Example 2-1 will be described below with reference to FIG. First, as the application range of the sauce, the size of the skin (1), the length of the lateral side of the source, the length of the vertical side of the source, and the relative application range of the source (3) to the tool (2) were determined in Example 1-1. And the same. Since the mounting position of the tool (2) was closer to the diagonal axis a as compared with Example 1-1, the application range of the source (3) was also moved in the direction of the vertex a accordingly. Next, as the placement position of the tool, the tool (2) is near the center of the skin (1), the long side of the tool is substantially parallel to the diagonal axis a, and the long side of the tool (2) One of them was placed so that it substantially overlapped on the diagonal axis a, and the diagonal axis b passed substantially the center of the component (2) in plan view. The tool long side length and the tool short side length of the tool (2) were the same as in Example 1-1. In FIG. 4, the source (3) is dark, the ingredient (2) is light, and the skin (1) is neutral. The diagonal axis a and the diagonal axis b have substantially the same length.

(Example 2-2)
In Example 2-2, a case where the application position of the source was expanded in the vertex c direction compared to Example 2-1 was examined. In Example 2-2, a molded product was prepared under the same conditions as those in Example 1-1, except for the conditions for setting the application range of the sauce and the mounting position of the tool at the start of winding described below. Freezing and frying were performed.

  The condition setting of the source application range and the placement position of the ingredients at the start of winding in Example 2-2 will be described below with reference to FIG. First, as the source application range, the size of the skin (1), the length of the long side of the tool (2), the length of the short side of the tool (2), and the length of the side of the source were the same as those in Example 2-1. The length 5 is set to be substantially the same as the length of the short side of the tool, and the length 6 is set to extend the source application range in the vertex c direction so that the lower side of the source side is in contact with the outer edge of the skin (1). did. Next, as the mounting position of the tool, the tool (2) was mounted at the same position as in Example 2-1. In FIG. 5, the source (3) is dark, the ingredient (2) is light, and the skin (1) is an intermediate color.

(Comparative Example 2-1)
In Comparative Example 2-1, the case where the components were smaller than in Example 2-1 was examined. In Comparative Example 2-1, a molded article was prepared under the same conditions as in Example 1-1, except for the conditions for setting the application range of the sauce and the mounting position of the tool at the time of starting the winding described below. Freezing and frying were performed.

  The condition setting for the source application range and the placement position of the ingredients at the start of winding in Comparative Example 2-1 will be described below with reference to FIG. First, as the application range of the source, the size of the skin (1), the lateral length of the source, the vertical length of the source, and the application range of the source (3) were the same as those in Example 2-1. Next, as the mounting position of the tool, the tool (4) was reduced to approximately two thirds without changing the aspect ratio from the tool (2) of Example 2-1 (compared to Comparative Example 1-1). Except for this, the same as Example 2-1. In FIG. 6, the source (3) is dark, the ingredient (4) is light, and the skin (1) is an intermediate color.

(Comparative Example 2-2)
In Comparative Example 2-2, the case where the sauce was applied to the skin closer to the vertex a than the upper side of the sauce in the source application range of Example 2-1 was examined. In Comparative Example 2-2, a molded article was prepared under the same conditions as in Example 1-1, except for the conditions for setting the application range of the sauce and the placement position of the tool at the start of winding described below. Freezing and frying were performed.

  The condition setting of the source application range and the placement position of the ingredients at the start of winding in Comparative Example 2-2 will be described below with reference to FIG. First, as the source application range, the size of the skin (1) is the same as that of the embodiment 2-1. A horizontal line is drawn so as to overlap with the upper side of the source application range of the source of the embodiment 2-1. The source (3) was applied to the skin on the vertex a side. Next, as the mounting position of the tool, the tool (2) was mounted at the same position as in Example 2-1. In FIG. 7, the source (3) is dark, the ingredient (2) is light, and the skin (1) is an intermediate color.

(Evaluation)
The evaluation results of Examples 2-1 and 2-2 and Comparative examples 2-1 and 2-2 are as shown in Table 3 below.

  According to Example 2, in arranging the tool and sauce on the skin before the tool is rolled in one direction with the leather, by not applying the sauce on the portion of the excess portion of the skin that bends when folded, It was shown that breakage before molding and freezing and leakage of the contents during frying after freezing can be prevented.

Embodiment 3.
(Comparative Example 3-1)
In Comparative Example 3-1, the case where the source application range was increased in the vertex b and vertex d directions compared to Example 1-1 was examined. Comparative Example 3-1 prepared a molded article under the same conditions as in Example 1-1, except for the conditions for setting the application range of the sauce and the placement position of the tool at the start of winding described below. Freezing and frying were performed.

  The condition setting of the source application range and the placement position of the ingredients at the start of winding in Comparative Example 3-1 will be described below with reference to FIG. First, as the source application range, the size of the skin (1) was the same as in Example 1-1, the vertical length of the source was the same as in Example 1-1, and the horizontal length of the source was the same as in Example 1-1. 1-1, the source (3) was spread in the direction of the vertices b and d on both sides of the lateral side of the source by the length of the short side of the tool so as to apply the source (3). Next, as the placement position of the tool, the tool (2) is placed at the same position as in Example 1-1, and the length of the tool long side and the length of the tool short side of the tool (2) are set in the examples. 1-1. In FIG. 8, the source (3) is dark, the ingredient (2) is light, and the skin (1) is an intermediate color.

(Example 3-1)
Example 3-1 considers a case in which the source is not applied to the skin on both the left and right sides of the short side of the ingredient by the length of the short side of the ingredient in a range other than the source application range of Comparative Example 2-2. did. In Example 3-1, a molded article was prepared under the same conditions as in Example 1-1, except for the conditions for setting the application range of the sauce and the mounting position of the tool at the start of winding described below. Freezing and frying were performed.

  The condition setting of the source application range and the placement position of the ingredients at the start of winding in Example 3-1 will be described below with reference to FIG. First, as the source application range, the size of the skin (1) was the same as that in Example 1-1, and was a range other than the source application range of Comparative Example 2-2. The source (3) was applied in the range excluding the width (width 4) of the short side length of the tool (2) in the vertex b and vertex d directions on both sides of the side. Next, as the placement position of the tool, the tool (2) is placed at the same position as in Example 1-1, and the length of the tool long side and the length of the tool short side of the tool (2) are set in the examples. 1-1. In FIG. 9, the source (3) is dark, the ingredient (2) is light, and the skin (1) is an intermediate color.

(Evaluation)
The evaluation results of Example 3-1 and Comparative example 3-1 are as shown in Table 4 below.

  According to Example 3, in arranging the ingredient and the sauce on the skin before the ingredient is rolled in one direction with the leather, by not applying the sauce on the portion of the excess part of the skin that bends when folded, It was shown that breakage before molding and freezing and leakage of the contents during frying after freezing can be prevented.

Embodiment 4.
(Example 4-1)
In Example 4-1, the case where the sauce was placed only on the ingredients was examined. In Example 4-1, a molded article was prepared under the same conditions as in Example 1-1, except for the conditions for setting the application range of the sauce and the mounting position of the tool at the beginning of winding described below. Freezing and frying were performed.

  The condition setting for the source application range and the placement position of the ingredients at the start of winding in Example 4-1 will be described below with reference to FIG. First, as the source application range, the size of the skin (1) was the same as in Example 1-1, and the source (3) was applied only on the tool (2). Next, as the placement position of the tool, the tool (2) is placed at the same position as in Example 1-1, and the length of the tool long side and the length of the tool short side of the tool (2) are set in the examples. 1-1. In FIG. 10, the source (3) is dark, the ingredient (2) is light, and the skin (1) is an intermediate color.

(Comparative Example 4-1)
In Comparative Example 4-1, the case where the sauce was applied to the entire surface of the skin was examined. In Comparative Example 4-1, a molded article was prepared under the same conditions as in Example 1-1, except for the conditions for setting the application range of the sauce and the mounting position of the tool at the start of winding described below. Freezing and frying were performed.

  The condition setting of the source application range and the placement position of the ingredients at the start of winding in Comparative Example 4-1 will be described below with reference to FIG. First, as a source application range, the size of the skin (1) was the same as in Example 1-1, and the source (3) was applied to the entire surface of the skin (1). Next, as the placement position of the tool, the tool (2) is placed at the same position as in Example 1-1, and the length of the tool long side and the length of the tool short side of the tool (2) are set in the examples. 1-1. In FIG. 11, the source (3) is dark, 2: the ingredient is light, and the skin (1) is an intermediate color.

(Evaluation)
The evaluation results of Example 4-1 and Comparative Example 4-1 are as shown in Table 5 below.

  According to Example 4, in arranging the sauce and sauce on the skin before rolling the sauce in one direction with the skin, by not applying the sauce on the portion of the excess portion of the skin that bends when folded, It was shown that breakage before molding and freezing and leakage of the contents during frying after freezing can be prevented.

Claims (16)

A rolled food comprising a skin, a sauce, and a solid material, the food being wound and shaped so that the sauce is sandwiched between the skin and the solid material,
The peel is made by heating a batter having a viscosity of 2,000 to 40,000 cps, containing flour and water as main components,
The sauce has a viscosity of 500 cps or more, and a water value of 3 to 90% by mass;
The shaping winds the solid in one direction with the skin and directs the excess of the skin present on the right and / or left side of the solid towards the solid toward the solid. Folding, wherein disposing the solids and the sauce on the skin prior to winding, wherein the source is not applied over a portion of the excess portion of the skin that bends when folded, Food. A roll of food comprising a skin, a sauce, and a solid, wherein the sauce is sandwiched between the skin and the solid,
The skin is obtained by heating a batter having a viscosity of 2,000 cps to 40,000 cps, containing flour and water as main components,
The sauce has a viscosity of 500 cps or more, and a water value of 3 to 90% by mass;
The solid is wrapped around the skin in one direction, and in that direction, the excess of the skin present on the right and / or left side of the solid is folded towards the solid. Wherein the curled food does not have the sauce inside a portion of the excess portion of the skin that bends when folded.   The rolled food according to claim 1 or 2, wherein the viscosity of the sauce is 3000 cps or more.   The rolled food according to any one of claims 1 to 3, wherein the water value of the sauce is 3% by mass to 70% by mass.   The rolled food according to any one of claims 1 to 4, which is a frozen food.   The rolled food according to any one of claims 1 to 5, which is for heating and cooking.   A cooked rolled food obtained by heating and cooking the rolled food of claim 6.   The cooked rolled food product according to claim 7, wherein the cooking is performed by frying.   A frozen cooked rolled food obtained by further subjecting the cooked rolled food according to claim 7 or 8 to a freezing treatment. A method of manufacturing rolled food,
Skin, sauce, and solid matter, comprising winding and molding the sauce so as to be sandwiched between the skin and the solid matter,
The peel is made by heating a batter having a viscosity of 2,000 to 40,000 cps, containing flour and water as main components,
The sauce has a viscosity of 500 cps or more, and a water value of 3 to 90% by mass;
The shaping winds the solid in one direction with the skin and directs the excess of the skin present on the right and / or left side of the solid towards the solid toward the solid. Folding, wherein disposing the solids and the sauce on the skin prior to rolling, wherein the sauce is not applied over a portion of the excess portion of the skin that bends when folded. .   The method of claim 10, wherein the viscosity of the sauce is 3000 cps or more.   The method according to claim 10 or 11, wherein the water value of the sauce is between 3% and 70% by weight.   The method according to any one of claims 10 to 12, further comprising the step of freezing the food product after molding.   14. The method according to any one of claims 10 to 13, further comprising the step of cooking the food after molding.   15. The method according to claim 14, wherein the cooking is performed by frying.   16. The method according to claim 14 or 15, further comprising the step of freezing the food after cooking.