WO2018216411A1 - Rolled food and method for producing same - Google Patents
Rolled food and method for producing same Download PDFInfo
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- WO2018216411A1 WO2018216411A1 PCT/JP2018/016316 JP2018016316W WO2018216411A1 WO 2018216411 A1 WO2018216411 A1 WO 2018216411A1 JP 2018016316 W JP2018016316 W JP 2018016316W WO 2018216411 A1 WO2018216411 A1 WO 2018216411A1
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- WIPO (PCT)
- Prior art keywords
- skin
- sauce
- solid
- tool
- source
- Prior art date
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Definitions
- the present invention relates to rolled food.
- a rolled food that is made of a skin, a sauce such as a white sauce, and a solid material such as meat, vegetables, and pulp, and is wound and shaped so that the sauce is sandwiched between the skin and the solid material.
- sauce such as a white sauce
- solid material such as meat, vegetables, and pulp
- These roll foods are advantageous in that they can be eaten by hand and are increasingly used as snacks as a snack.
- These rolls include, for example, spring rolls with cooked meat and vegetables and skins, crepes with whipped cream between pulp and skin, and between fried minced meat and skins. Deep-fried pie with pulped sauce.
- Patent Document 1 As a conventional technique of such a rolled food, it has been reported that an oil and fat layer is formed on an area portion of 50% or more of one side of the noodle skin, and the ingredients are wrapped with the surface on which the oil and fat layer is formed inside (Patent Document 1). Moreover, one or more kinds selected from water, milk, bouillon and soup, a spring sauce-like food that is oiled after being wrapped with a white sauce and ingredients mainly made of cheese have been reported (Patent Literature) 2). However, these prior art documents do not mention any means for solving the above problems.
- the inventors of the present invention have a skin, a sauce, and a solid material, and the wound food is formed by winding so that the sauce is sandwiched between the skin and the solid material.
- the winding is shaped so as not to apply the sauce on the portion of the excess portion of the skin that is bent when folded. It was found that the food was excellent in moldability, hard to break, and there was little leakage of the sauce after cooking. The present invention is based on this finding.
- an object of the present invention is to provide a rolled food that is easy to mold and does not break or leak the sauce when the sauce is wound and molded so as to be sandwiched between the skin and the solid.
- a rolled food comprising a skin, a sauce, and a solid, and wound and molded so that the sauce is sandwiched between the skin and the solid,
- the skin is a heated batter having a viscosity of 2000 cps to 40000 cps mainly composed of flour and water,
- the sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass;
- the molding winds the solid in one direction with the skin, and in that direction, the excess part of the skin present on the right and / or left side of the solid is directed toward the solid Folding, wherein in placing the solid and the sauce on the unwrapped skin, the source is not applied on the portion of the excess portion of the skin that is bent when folded.
- 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 formed by heating a batter having a viscosity of 2000 cps to 40000 cps, mainly composed of flour and water,
- the sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass;
- the solid is wound in one direction on the skin, and in that direction, the excess part of the skin present on the right and / or left of the solid is folded toward the solid
- the rolled food wherein the sauce is not present inside the portion of the excess portion of the skin that is bent when folded.
- (10) A method for producing a roll food, Winding and shaping a skin, a sauce and a solid so that the sauce is sandwiched between the skin and the solid;
- the skin is a heated batter having a viscosity of 2000 cps to 40000 cps mainly composed of flour and water,
- the sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass;
- the molding winds the solid in one direction with the skin, and in that direction, the excess part of the skin present on the right and / or left side of the solid is directed toward the solid Including: folding, wherein, when placing the solid and the sauce on the unwrapped skin, the sauce is not applied over the portion of the excess that bends when folded .
- the rolled food of the present invention is advantageous in that it is easy to mold and does not break after molding.
- it is advantageous in that it is not broken when continuously formed by a food machine such as a spring roll forming machine, and the yield is good. It also breaks when it takes time to eat after cooking or to cook, when the molded product is once frozen and thawed after a certain period of time, or when it is frozen and cooked after a certain period of time. It is advantageous in that there is no.
- the source does not leak from the molded product after molding, which is advantageous in that the appearance frequency of defective products can be suppressed.
- 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 eating, and the new texture and flavor brought about by the state can be provided to the customer. . Moreover, according to the roll food of this invention, the usage-amount of a sauce can be reduced and it is advantageous at the point which can manufacture the roll food which has the above-mentioned new texture and flavor at low cost.
- FIG. 1 shows an example of how to wind a rolled food.
- FIG. 2 shows condition settings for the source application range and the tool placement position at the beginning of winding in the preparation process of the molded article of Example 1-1.
- 1 represents a skin
- 2 represents a tool
- 3 represents a coating range of the sauce.
- FIG. 3 shows the condition settings for the source application range and the tool placement position at the beginning of winding in the preparation process of the molded article of Comparative Example 1-1.
- 1 represents a skin
- 4 represents a tool
- 3 represents a coating range of the sauce.
- FIG. 4 shows the condition settings for the source application range and the tool placement position at the start of winding in the molding product preparation process of Example 2-1.
- FIG. 1 represents a skin
- 2 represents a tool
- 3 represents a coating range of the sauce.
- FIG. 5 shows the condition settings for the source application range and the tool placement position at the start of winding in the molding product preparation process of Example 2-2.
- 1 represents a skin
- 2 represents a tool
- 3 represents a coating range of the sauce.
- FIG. 6 shows the condition settings for the source application range and the tool placement position at the start of winding in the process of preparing the molded article of Comparative Example 2-1.
- 1 represents a skin
- 4 represents a tool
- 3 represents a coating range of the sauce.
- FIG. 7 shows the condition settings for the source application range and the tool placement position at the beginning of winding in the preparation process of the molded article of Comparative Example 2-2.
- FIG. 8 shows the condition settings for the source application range and the tool placement position at the beginning of winding in the preparation process of the molded article of Comparative Example 3-1. 1 represents a skin, 2 represents a tool, and 3 represents a coating range of the sauce.
- FIG. 9 shows the condition settings for the application range of the source and the placement position of the tool at the start of winding in the preparation process of the molded article of Example 3-1. 1 represents a skin, 2 represents a tool, and 3 represents a coating range of the sauce.
- FIG. 10 shows the condition settings for the source application range and the tool placement position at the beginning of winding in the preparation process of the molded product of Example 4-1.
- FIG. 11 shows the condition settings for the source application range and the tool placement position at the beginning of winding in the preparation process of the molded article of Comparative Example 4-1.
- 1 represents a skin
- 2 represents a tool
- 3 represents a coating range of the sauce.
- the rolled food product of the present invention is a rolled food product comprising a skin, a sauce, and a solid material, and wound and molded so that the sauce is sandwiched between the skin and the solid material.
- Is heated batter having a viscosity of 2000 cps to 40000 cps, mainly composed of flour and water, and the sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass
- the molding winds the solid in one direction with the skin, and in that direction, the excess part of the skin present on the right and / or left side of the solid is directed toward the solid Folding, wherein in placing the solid and the sauce on the unwrapped skin, the source is not applied on the portion of the excess portion of the skin that is bent when folded.
- the peel in the rolled food of the present invention is a heat-treated batter mainly composed of flour and water.
- flour any flour generally used as a skin for rolled foods can be used.
- the flour include rice flour, buckwheat flour, and wheat flour, and preferably wheat flour.
- the viscosity of the leather fabric is 2000 cps to 40000 cps, preferably 5000 cps to 20000 cps.
- a mixture of flour and water mixed 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 in the rolled food of the present invention is a food material that exists in the center of the rolled food wrapped with skin, and is a so-called “material”.
- Examples of the solid matter in the rolled food of the present invention include processed and / or cooked meat, vegetables, or pulp, and specifically, cooked ingredients (eg, ingredients) for producing spring rolls, for example. ), Pulp for producing crepes, and fried minced meat for producing fried pie.
- the solid is formed into a rectangular parallelepiped or a cylindrical shape.
- the long side of the solid is preferably placed parallel to one diagonal axis of the skin, and the other diagonal axis perpendicular to the diagonal axis passes through the center of the solid in plan view. It is preferred that
- the sauce in the rolled food of the present invention is a seasoning component that exhibits a texture and flavor not found 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 from the solid in terms of physical properties. Examples of the sauce in the rolled food of the present invention include seasoning sauce, whipped cream, sauce with pulp and the like.
- the sauce has a viscosity of 500 cps or more, and the moisture value of the sauce is 3% by mass to 90% by mass with respect to the total mass of the source.
- the sauce viscosity is preferably greater than or equal to 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.
- the “moisture value” of the source means the percentage of the mass of water relative to the mass of the entire source.
- the sauce is sandwiched between the skin and the solid.
- the state where the source and the solid are not mixed with each other and separated is present in at least a part between the skin and the solid.
- the source is arranged so as not to contact the end of the skin during molding.
- FIG. 1 shows an example of how to wrap a common rolled food skin.
- 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 through the substantially central portion of the solid in plan view.
- Solid matter is placed on the surface.
- a rolled food is obtained by winding the solid in one direction with the skin and folding the excess part of the skin present on the right and / or left of the solid toward the solid toward the solid.
- 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 molding machine or the like.
- the portion of the excess portion of the skin that is bent when subjected to folding is subjected to tensile stress and shear stress. It is done.
- the present inventor has found that when a source is present in the bent skin portion, the portion is weak and easily broken. Therefore, the rolled food of the present invention winds the solid in one direction with the skin, and in that direction, the excess part of the skin existing on the right side and / or the left side of the solid is directed toward the solid.
- the rolled food of the present invention is characterized in that no sauce exists inside the portion of the excess portion of the skin that is bent when folded.
- the rolled food product of the present invention is preferably obtained by applying the sauce to the skin so that the sauce does not contact the end face of the short side of the solid before winding the solid in one direction with the skin. More preferably, the rolled food of the present invention more preferably, before winding the solid in one direction with the skin, the sauce on the left and right sides of the short side of the solid is the same as 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 as it is or after cooking at room temperature, in a refrigerated state, or in a frozen state.
- the rolled food of the present invention is preferably a frozen food.
- the roll food according to the present invention can be cooked according to the type and cooking state.
- examples of the heat cooking include oil frying, baking in an oven or a frying pan, microwave treatment (microwave oven), and steaming with steam, but oil frying is preferable. Therefore, the rolled food of the present invention is preferably for cooking by cooking, and more preferably for oil.
- the rolled food of the present invention is a frozen and cooked rolled food obtained by further freezing a cooked rolled food.
- the frozen and cooked rolled food of the present invention can be further cooked according to the type and cooking state.
- Example 1-1 (1) Preparation of molded article A spring roll was prepared as follows. As the skin, a batter for skin was prepared using wheat flour, water, salt, starch, etc., and the fired product was used. As ingredients, chicken-containing ingredients cooked in advance were used. As a sauce, a seasoning sauce containing processed plum products was used. The properties of the skin and sauce are shown in Table 1. The spring roll was formed according to the procedure shown in FIG.
- the tool (2) is placed near the center of the skin (1) and is placed closer to the apex c from the diagonal axis a, and the tool long side is approximately the diagonal axis a. It was parallel and the diagonal axis
- shaft b was made to pass through the approximate center part of a tool (2) on planar view.
- the source (3) is dark
- the tool (2) is light
- the skin (1) is intermediate.
- the diagonal axis a and the diagonal axis b are substantially the same length.
- Comparative Example 1-1 In Comparative Example 1-1, the case where the tool was small compared with Example 1-1 was examined. In Comparative Example 1-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the source application range and the tool placement position at the start of winding described below. Freezing and oiling were performed.
- the source application range the source (3) application range is the same as in Example 1-1, and the size of the skin (1), the source horizontal side length, and the source vertical side length are the same as those in Example 1. Same as -1.
- the tool (4) is the same as that of the tool of Example 1-1 except that the tool (4) is reduced to approximately two thirds without changing the aspect ratio. Same as 1. In FIG. 3, the source (3) is dark, the tool (4) is light, and the skin (1) is intermediate.
- Example 2-1 In Example 2-1, as compared with Example 1-1, the case where both the tool and the source were closer to the diagonal axis a was examined. In Example 2-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
- Example 1-1 The setting of conditions for the application range of the source and the placement position of the tool at the start of winding in Example 2-1 will be described below with reference to FIG.
- the application range of the source the size of the skin (1), the length of the source horizontal side, the length of the source vertical side, and the relative application range of the source (3) with respect to the tool (2) are as in Example 1-1. And the same. Since the mounting position of the tool (2) was closer to the diagonal axis a than in Example 1-1, the application range of the source (3) was moved in the direction of the apex a accordingly.
- the tool (2) is near the center of the skin (1), the tool long side is substantially parallel to the diagonal axis a, and the tool (2) One was placed so that it substantially overlaps the diagonal axis a, and the diagonal axis b passes through the approximate center of the tool (2) in plan view.
- the tool long side length and tool short side length of the tool (2) were the same as those in Example 1-1.
- the source (3) is a dark color
- the tool (2) is a light color
- the skin (1) is an intermediate color.
- the diagonal axis a and the diagonal axis b are substantially the same length.
- Example 2-2 In Example 2-2, the case where the application position of the source was expanded in the apex c direction as compared with Example 2-1 was examined.
- Example 2-2 a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
- Example 2-1 As the application range of the sauce, the size of the skin (1), the long side length of the tool (2), the short side length of the tool (2), and the length of the source side are as in Example 2-1.
- the length 5 is substantially the same as the short side length
- the length 6 is a length that widens the source application range in the apex c direction so that the lower side of the source side is in contact with the outer edge of the skin (1). did.
- the placement position of the tool the tool (2) was placed at the same position as in Example 2-1.
- the source (3) is a dark color
- the tool (2) is a light color
- the skin (1) is an intermediate color.
- Comparative Example 2-1 In Comparative Example 2-1, the case where the tool was small compared to Example 2-1 was examined.
- Comparative Example 2-1 a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
- Example 2-1 The condition setting for the application range of the source and the placement position of the tool at the start of winding in Comparative Example 2-1 will be described below with reference to FIG. First, as the source coating range, the size of the skin (1), the source horizontal side length, the source vertical side length, and the source (3) coating range 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 with the tool (2) of Example 2-1 (Comparative Example 1-1 and Except for the same, it was the same as Example 2-1. In FIG. 6, the source (3) is a dark color, the tool (4) is a light color, and the skin (1) is an intermediate color.
- Comparative Example 2-2 In Comparative Example 2-2, the case where the source was applied to the skin closer to the vertex a than the source lateral side above the source application range of Example 2-1 was examined. In Comparative Example 2-2, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
- the condition setting for the application range of the source and the placement position of the tool at the start of winding in Comparative Example 2-2 will be described below with reference to FIG.
- the size of the skin (1) is the same as in Example 2-1, and a horizontal line is drawn so as to overlap the source side on the upper side of the source application range in Example 2-1.
- the source (3) was applied to the skin on the apex a side.
- the placement position of the tool the tool (2) was placed at the same position as in Example 2-1.
- the source (3) is a dark color
- the tool (2) is a light color
- the skin (1) is an intermediate color.
- Example 3 (Comparative Example 3-1)
- Comparative Example 3-1 the case of expanding the source coating range in the apex b and apex d directions compared to Example 1-1 was studied.
- Comparative Example 3-1 a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
- the size of the skin (1) is the same as in Example 1-1
- the length of the source vertical side is the same as in Example 1-1
- the length of the source horizontal side is The length was such that the source (3) was applied by spreading it by the length of the short side of the tool in the apex b and apex d directions on both sides of the source side of 1-1.
- the placement position of the tool the tool (2) is placed at the same position as in Example 1-1, and the tool long side length and tool short side length of the tool (2) are Same as 1-1.
- the source (3) is a dark color
- the tool (2) is a light color
- the skin (1) is an intermediate color.
- Example 3-1 In Example 3-1, a case where the source is not applied to the skin on both the left and right sides of the short side of the tool by the length of the short side of the tool, which is a range other than the application range of the source of Comparative Example 2-2, was examined. did.
- a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
- the application range of the source the size of the skin (1) is the same as that of Example 1-1, and is a range other than the application range of the source of Comparative Example 2-2, and is in contact with the short side of the tool.
- the source (3) was applied in a range excluding the width (width 4) of the short side length of the tool (2) toward the vertex b and vertex d directions on both sides of the side.
- the placement position of the tool the tool (2) is placed at the same position as in Example 1-1, and the tool long side length and tool short side length of the tool (2) are Same as 1-1.
- the source (3) is a dark color
- the tool (2) is a light color
- the skin (1) is an intermediate color.
- Example 4 Example 4-1 In Example 4-1, the case where the source was placed only on the tool was examined. In Example 4-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
- Example 4-1 The condition setting for the source application range and the tool placement position at the start of winding in Example 4-1 will be described below with reference to FIG. First, as the application range of the source, the size of the skin (1) was the same as that of 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 tool long side length and tool short side length of the tool (2) are Same as 1-1. In FIG. 10, the source (3) is a dark color, the tool (2) is a light color, and the skin (1) is an intermediate color.
- Comparative Example 4-1 In Comparative Example 4-1, the case where the source was applied to the entire skin was examined. In Comparative Example 4-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
- the condition setting for the source application range and the tool placement position at the start of winding in Comparative Example 4-1 will be described below with reference to FIG.
- the application range of the source the size of the skin (1) was the same as that of Example 1-1, and the source (3) was applied to the entire surface of the skin (1).
- the placement position of the tool the tool (2) is placed at the same position as in Example 1-1, and the tool long side length and tool short side length of the tool (2) are Same as 1-1.
- the source (3) is a dark color
- 2 the tool is a light color
- the skin (1) is an intermediate color.
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Abstract
Disclosed is a rolled food which comprises a coating, a sauce and a solid matter and is shaped by rolling in such a manner that the sauce is sandwiched between the coating and the solid matter, said coating being prepared by heating a batter which mainly comprises starch and water and has a viscosity of 2000-40000 cps, said sauce having a viscosity of 500 cps or greater and a moisture content of 3-90 mass%, and said shaping being performed by rolling the solid matter in the coating along one direction and folding excessive part(s) of the coating present in the right side and/or left side of the solid matter toward the solid matter along the aforesaid direction, wherein, when the solid matter and the sauce are disposed on the coating before rolling, the sauce is not applied onto a portion of the excessive part of the coating which is to be bent when folded. The rolled food according to the present invention is useful from the viewpoint that, when the sauce is sandwiched between the coating and the solid matter followed by shaping by rolling, the shaping can be easily performed without causing breakage or sauce leakage.
Description
本特許出願は、先に出願された日本国における特許出願である特願２０１７－１０１１７０号（出願日：２０１７年５月２２日）に基づく優先権の主張を伴うものである。この先の特許出願における全開示内容は、引用することにより本明細書の一部とされる。
This patent application is accompanied by a priority claim based on Japanese Patent Application No. 2017-101170 (filing date: May 22, 2017), which is a previously filed Japanese patent application. The entire disclosure of this earlier patent application is hereby incorporated by reference.
本発明は、巻き食品に関する。
The present invention relates to rolled food.
一般に、市場では、皮と、ホワイトソース等のソースと、肉、野菜、果肉等の固形物からなり、該皮と該固形物の間に該ソースが挟まれるように巻いて成形される巻き食品が求められている。これらの巻き食品は、春巻以外については、手で持って喫食できる形態が利点とされ、間食としてスナック感覚で利用されることが増えている。これらの巻き食品には、例えば、調理済みの肉や野菜と皮の間に調理ソースが挟まれた春巻、果肉と皮の間にホイップクリームが挟まれたクレープ、炒めた挽肉と皮の間に果肉入りソースが挟まれた揚げパイ等が挙げられる。
In general, in the market, it is a rolled food that is made of a skin, a sauce such as a white sauce, and a solid material such as meat, vegetables, and pulp, and is wound and shaped so that the sauce is sandwiched between the skin and the solid material. Is required. These roll foods, except for spring rolls, are advantageous in that they can be eaten by hand and are increasingly used as snacks as a snack. These rolls include, for example, spring rolls with cooked meat and vegetables and skins, crepes with whipped cream between pulp and skin, and between fried minced meat and skins. Deep-fried pie with pulped sauce.
しかしながら、このような巻き食品は、固形物とソースとが物性上異質なものであることが多く、成形がむずかしく、また、成形後に壊れ、ソースが漏れることが商品開発上の問題となっていた。特に、かかる巻き食品をそのまま、あるいは凍結し一定期間保存後に加熱調理した際に、ソースに含まれる水分が突沸し、皮に穴があきソースが漏れ出て、漏出したソースが焦げつくことが、商品開発上の問題となっていた。
However, such rolled foods often have solids and sauces that are different from each other in terms of physical properties, and are difficult to mold, and breakage after molding and leakage of the sauce has been a problem in product development. . In particular, when such rolled food is left as it is or frozen and cooked after being stored for a certain period of time, the moisture contained in the sauce suddenly boils, there is a hole in the skin, the sauce leaks, and the leaked sauce burns, It was a problem in product development.
このような巻き食品の従来の技術として、麺皮の片面の５０％以上の面積部分に油脂層を形成し、該油脂層を形成した面を内側にして具材を包むことが報告されている（特許文献１）。また、水、牛乳、ブイヨン及びスープから選択される１種以上、ホワイトソース並びにチーズを主材料とする具材を皮で巻いた後、油ちょうする春巻様食品が報告されている（特許文献２）。しかしながら、これらの先行技術文献には、上述の問題に対する解決手段について、何ら言及されていない。
As a conventional technique of such a rolled food, it has been reported that an oil and fat layer is formed on an area portion of 50% or more of one side of the noodle skin, and the ingredients are wrapped with the surface on which the oil and fat layer is formed inside (Patent Document 1). Moreover, one or more kinds selected from water, milk, bouillon and soup, a spring sauce-like food that is oiled after being wrapped with a white sauce and ingredients mainly made of cheese have been reported (Patent Literature) 2). However, these prior art documents do not mention any means for solving the above problems.
本発明者らは、皮と、ソースと、固形物とからなり、該皮と該固形物の間に該ソースが挟まれるように巻いて成形される巻き食品について、該皮で該固形物を一方向に巻く前に該皮の上に該固形物と該ソースを配置するにあたり、皮の該超過部分のうち折り畳んだときに屈曲する部分の上に該ソースを塗布しないように成形された巻き食品が、成形性に優れ、壊れにくく、加熱調理後に該ソースの漏れが少ないことを見出した。本発明はこの知見に基づくものである。
The inventors of the present invention have a skin, a sauce, and a solid material, and the wound food is formed by winding so that the sauce is sandwiched between the skin and the solid material. Before placing the solid and the sauce on the skin before winding in one direction, the winding is shaped so as not to apply the sauce on the portion of the excess portion of the skin that is bent when folded. It was found that the food was excellent in moldability, hard to break, and there was little leakage of the sauce after cooking. The present invention is based on this finding.
従って、本発明は、ソースを皮と固形物の間に挟まれるように巻いて成形する際に、成形しやすく、壊れたりソースが漏れたりしない巻き食品を提供することを目的とする。
Therefore, an object of the present invention is to provide a rolled food that is easy to mold and does not break or leak the sauce when the sauce is wound and molded so as to be sandwiched between the skin and the solid.
すなわち、本発明によれば以下の発明が提供される。
（１）皮と、ソースと、固形物とを含んでなり、該皮と該固形物の間に該ソースが挟まれるように巻いて成形される巻き食品であって、
該皮が、穀粉と水を主成分とする、２０００ｃｐｓ～４００００ｃｐｓの粘度を有するバッターを加熱したものであり、
該ソースが、５００ｃｐｓ以上の粘度、および３～９０質量％の水分値を有するものであり、
該成形が、該皮で該固形物を一方向に巻くこと、ならびに、その方向に向かって、該固形物の右側および／または左側に存在する該皮の超過部分を、該固形物に向けて折り畳むことを含み、ここで、巻く前の皮の上に該固形物と該ソースを配置するにあたり、皮の該超過部分のうち折り畳んだときに屈曲する部分の上に該ソースを塗布しない、巻き食品。
（２）皮と、ソースと、固形物とを含んでなり、該皮と該固形物の間に該ソースが挟まれている巻き食品であって、
該皮が、穀粉と水を主成分とする、２０００ｃｐｓ～４００００ｃｐｓの粘度を有するバッターを加熱してなるものであり、
該ソースが、５００ｃｐｓ以上の粘度、および３～９０質量％の水分値を有するものであり、
該固形物が該皮で一方向に巻かれ、ならびに、その方向に向かって、該固形物の右側および／または左側に存在する該皮の超過部分が、該固形物に向けて折り畳まれており、ここで、皮の該超過部分のうち折り畳まれたときに屈曲する部分の内側に該ソースが存在しない、巻き食品。
（３）前記ソースの粘度が３０００ｃｐｓ以上である、（１）または（２）に記載の巻き食品。
（４）前記ソースの水分値が３質量％～７０質量％である、（１）～（３）のいずれかに記載の巻き食品。
（５）冷凍食品である、（１）～（４）のいずれかに記載の巻き食品。
（６）加熱調理用である、（１）～（５）のいずれかに記載の巻き食品。
（７）（６）に記載の巻き食品を加熱調理して得られる、加熱調理済み巻き食品。
（８）加熱調理が油ちょうによって行われる、（７）に記載の加熱調理済み巻き食品。
（９）（７）または（８）に記載の加熱調理済み巻き食品をさらに冷凍処理して得られる、冷凍加熱調理済み巻き食品。
（１０）巻き食品を製造する方法であって、
皮と、ソースと、固形物とを、該皮と該固形物の間に該ソースが挟まれるように巻いて成形することを含んでなり、
該皮が、穀粉と水を主成分とする、２０００ｃｐｓ～４００００ｃｐｓの粘度を有するバッターを加熱したものであり、
該ソースが、５００ｃｐｓ以上の粘度、および３～９０質量％の水分値を有するものであり、
該成形が、該皮で該固形物を一方向に巻くこと、ならびに、その方向に向かって、該固形物の右側および／または左側に存在する該皮の超過部分を、該固形物に向けて折り畳むことを含み、ここで、巻く前の皮の上に該固形物と該ソースを配置するにあたり、皮の該超過部分のうち折り畳んだときに屈曲する部分の上に該ソースを塗布しない、方法。
（１１）前記ソースの粘度が３０００ｃｐｓ以上である、（１０）に記載の方法。
（１２）前記ソースの水分値が３質量％～７０質量％である、（１０）または（１１）に記載の方法。
（１３）成形後に食品を冷凍する工程をさらに含んでなる、（１０）～（１２）のいずれかに記載の方法。
（１４）成形後に食品を加熱調理する工程をさらに含んでなる、（１０）～（１３）のいずれかに記載の方法。
（１５）加熱調理が油ちょうによって行われる、（１４）に記載の方法。
（１６）加熱調理後に食品を冷凍する工程をさらに含んでなる、（１４）または（１５）に記載の方法。 That is, according to the present invention, the following inventions are provided.
(1) A rolled food comprising a skin, a sauce, and a solid, and wound and molded so that the sauce is sandwiched between the skin and the solid,
The skin is a heated batter having a viscosity of 2000 cps to 40000 cps mainly composed of flour and water,
The sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass;
The molding winds the solid in one direction with the skin, and in that direction, the excess part of the skin present on the right and / or left side of the solid is directed toward the solid Folding, wherein in placing the solid and the sauce on the unwrapped skin, the source is not applied on the portion of the excess portion of the skin that is bent 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 formed by heating a batter having a viscosity of 2000 cps to 40000 cps, mainly composed of flour and water,
The sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass;
The solid is wound in one direction on the skin, and in that direction, the excess part of the skin present on the right and / or left of the solid is folded toward the solid Here, the rolled food, wherein the sauce is not present inside the portion of the excess portion of the skin that is bent when folded.
(3) The rolled food according to (1) or (2), wherein the sauce has a viscosity of 3000 cps or more.
(4) The rolled food according to any one of (1) to (3), wherein the moisture 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 cooking by heating.
(7) A heat-cooked roll food obtained by cooking the roll food according to (6).
(8) The heat-cooked rolled food according to (7), wherein the cooking is performed with oil.
(9) A frozen and cooked rolled food obtained by further freezing the heated and cooked rolled food according to (7) or (8).
(10) A method for producing a roll food,
Winding and shaping a skin, a sauce and a solid so that the sauce is sandwiched between the skin and the solid;
The skin is a heated batter having a viscosity of 2000 cps to 40000 cps mainly composed of flour and water,
The sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass;
The molding winds the solid in one direction with the skin, and in that direction, the excess part of the skin present on the right and / or left side of the solid is directed toward the solid Including: folding, wherein, when placing the solid and the sauce on the unwrapped skin, the sauce is not applied over the portion of the excess that bends when folded .
(11) The method according to (10), wherein the source has a viscosity of 3000 cps or more.
(12) The method according to (10) or (11), wherein the moisture value of the sauce is 3% by mass to 70% by mass.
(13) The method according to any one 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 cooking the food after molding.
(15) The method according to (14), wherein the cooking is performed with an oil pan.
(16) The method according to (14) or (15), further comprising the step of freezing the food after cooking.
（１）皮と、ソースと、固形物とを含んでなり、該皮と該固形物の間に該ソースが挟まれるように巻いて成形される巻き食品であって、
該皮が、穀粉と水を主成分とする、２０００ｃｐｓ～４００００ｃｐｓの粘度を有するバッターを加熱したものであり、
該ソースが、５００ｃｐｓ以上の粘度、および３～９０質量％の水分値を有するものであり、
該成形が、該皮で該固形物を一方向に巻くこと、ならびに、その方向に向かって、該固形物の右側および／または左側に存在する該皮の超過部分を、該固形物に向けて折り畳むことを含み、ここで、巻く前の皮の上に該固形物と該ソースを配置するにあたり、皮の該超過部分のうち折り畳んだときに屈曲する部分の上に該ソースを塗布しない、巻き食品。
（２）皮と、ソースと、固形物とを含んでなり、該皮と該固形物の間に該ソースが挟まれている巻き食品であって、
該皮が、穀粉と水を主成分とする、２０００ｃｐｓ～４００００ｃｐｓの粘度を有するバッターを加熱してなるものであり、
該ソースが、５００ｃｐｓ以上の粘度、および３～９０質量％の水分値を有するものであり、
該固形物が該皮で一方向に巻かれ、ならびに、その方向に向かって、該固形物の右側および／または左側に存在する該皮の超過部分が、該固形物に向けて折り畳まれており、ここで、皮の該超過部分のうち折り畳まれたときに屈曲する部分の内側に該ソースが存在しない、巻き食品。
（３）前記ソースの粘度が３０００ｃｐｓ以上である、（１）または（２）に記載の巻き食品。
（４）前記ソースの水分値が３質量％～７０質量％である、（１）～（３）のいずれかに記載の巻き食品。
（５）冷凍食品である、（１）～（４）のいずれかに記載の巻き食品。
（６）加熱調理用である、（１）～（５）のいずれかに記載の巻き食品。
（７）（６）に記載の巻き食品を加熱調理して得られる、加熱調理済み巻き食品。
（８）加熱調理が油ちょうによって行われる、（７）に記載の加熱調理済み巻き食品。
（９）（７）または（８）に記載の加熱調理済み巻き食品をさらに冷凍処理して得られる、冷凍加熱調理済み巻き食品。
（１０）巻き食品を製造する方法であって、
皮と、ソースと、固形物とを、該皮と該固形物の間に該ソースが挟まれるように巻いて成形することを含んでなり、
該皮が、穀粉と水を主成分とする、２０００ｃｐｓ～４００００ｃｐｓの粘度を有するバッターを加熱したものであり、
該ソースが、５００ｃｐｓ以上の粘度、および３～９０質量％の水分値を有するものであり、
該成形が、該皮で該固形物を一方向に巻くこと、ならびに、その方向に向かって、該固形物の右側および／または左側に存在する該皮の超過部分を、該固形物に向けて折り畳むことを含み、ここで、巻く前の皮の上に該固形物と該ソースを配置するにあたり、皮の該超過部分のうち折り畳んだときに屈曲する部分の上に該ソースを塗布しない、方法。
（１１）前記ソースの粘度が３０００ｃｐｓ以上である、（１０）に記載の方法。
（１２）前記ソースの水分値が３質量％～７０質量％である、（１０）または（１１）に記載の方法。
（１３）成形後に食品を冷凍する工程をさらに含んでなる、（１０）～（１２）のいずれかに記載の方法。
（１４）成形後に食品を加熱調理する工程をさらに含んでなる、（１０）～（１３）のいずれかに記載の方法。
（１５）加熱調理が油ちょうによって行われる、（１４）に記載の方法。
（１６）加熱調理後に食品を冷凍する工程をさらに含んでなる、（１４）または（１５）に記載の方法。 That is, according to the present invention, the following inventions are provided.
(1) A rolled food comprising a skin, a sauce, and a solid, and wound and molded so that the sauce is sandwiched between the skin and the solid,
The skin is a heated batter having a viscosity of 2000 cps to 40000 cps mainly composed of flour and water,
The sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass;
The molding winds the solid in one direction with the skin, and in that direction, the excess part of the skin present on the right and / or left side of the solid is directed toward the solid Folding, wherein in placing the solid and the sauce on the unwrapped skin, the source is not applied on the portion of the excess portion of the skin that is bent 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 formed by heating a batter having a viscosity of 2000 cps to 40000 cps, mainly composed of flour and water,
The sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass;
The solid is wound in one direction on the skin, and in that direction, the excess part of the skin present on the right and / or left of the solid is folded toward the solid Here, the rolled food, wherein the sauce is not present inside the portion of the excess portion of the skin that is bent when folded.
(3) The rolled food according to (1) or (2), wherein the sauce has a viscosity of 3000 cps or more.
(4) The rolled food according to any one of (1) to (3), wherein the moisture 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 cooking by heating.
(7) A heat-cooked roll food obtained by cooking the roll food according to (6).
(8) The heat-cooked rolled food according to (7), wherein the cooking is performed with oil.
(9) A frozen and cooked rolled food obtained by further freezing the heated and cooked rolled food according to (7) or (8).
(10) A method for producing a roll food,
Winding and shaping a skin, a sauce and a solid so that the sauce is sandwiched between the skin and the solid;
The skin is a heated batter having a viscosity of 2000 cps to 40000 cps mainly composed of flour and water,
The sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass;
The molding winds the solid in one direction with the skin, and in that direction, the excess part of the skin present on the right and / or left side of the solid is directed toward the solid Including: folding, wherein, when placing the solid and the sauce on the unwrapped skin, the sauce is not applied over the portion of the excess that bends when folded .
(11) The method according to (10), wherein the source has a viscosity of 3000 cps or more.
(12) The method according to (10) or (11), wherein the moisture value of the sauce is 3% by mass to 70% by mass.
(13) The method according to any one 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 cooking the food after molding.
(15) The method according to (14), wherein the cooking is performed with an oil pan.
(16) The method according to (14) or (15), further comprising the step of freezing the food after cooking.
本発明の巻き食品は、成形が容易であり、成形後壊れたりしない点で有利である。特に、春巻成形機のような食品機械により連続的に成形する際に壊れることがなく、歩留まりがよい点で有利である。また、成形後喫食するまでまたは調理するまでに時間がかかる場合や、該成形品を一旦冷凍し一定期間を経て解凍し喫食する場合または一旦冷凍し一定期間を経て調理する場合にも、壊れることがない点で有利である。さらには、成形後に成形品からソースが漏れ出ることがなく、不良品の出現頻度を抑制できる点で有利である。
The rolled food of the present invention is advantageous in that it is easy to mold and does not break after molding. In particular, it is advantageous in that it is not broken when continuously formed by a food machine such as a spring roll forming machine, and the yield is good. It also breaks when it takes time to eat after cooking or to cook, when the molded product is once frozen and thawed after a certain period of time, or when it is frozen and cooked after a certain period of time. It is advantageous in that there is no. Furthermore, the source does not leak from the molded product after molding, which is advantageous in that the appearance frequency of defective products can be suppressed.
また、成形品を加熱調理する場合に、皮に穴があくことがない点で有利であり、また、ソースが漏れ出ることがない点で有利であり、さらに、漏れ出たソースが焦げ付かない点で有利である。
In addition, when cooking a molded product, it is advantageous in that there are no holes in the skin, it is advantageous in that the sauce does not leak out, and the leaked sauce does not burn. This is advantageous.
さらに、本発明の巻き食品は、皮と固形物の間にソースが挟まれる状態が喫食時まで維持されており、該状態がもたらす新たな食感および風味をお客様に提供できる点で有利である。また、本発明の巻き食品によれば、ソースの使用量を低減することができ、上述の新たな食感と風味を有する巻き食品を安価に製造できる点で有利である。
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 eating, and the new texture and flavor brought about by the state can be provided to the customer. . Moreover, according to the roll food of this invention, the usage-amount of a sauce can be reduced and it is advantageous at the point which can manufacture the roll food which has the above-mentioned new texture and flavor at low cost.
本発明の巻き食品は、皮と、ソースと、固形物とを含んでなり、該皮と該固形物の間に該ソースが挟まれるように巻いて成形される巻き食品であって、該皮が、穀粉と水を主成分とする、２０００ｃｐｓ～４００００ｃｐｓの粘度を有するバッターを加熱したものであり、該ソースが、５００ｃｐｓ以上の粘度、および３～９０質量％の水分値を有するものであり、該成形が、該皮で該固形物を一方向に巻くこと、ならびに、その方向に向かって、該固形物の右側および／または左側に存在する該皮の超過部分を、該固形物に向けて折り畳むことを含み、ここで、巻く前の皮の上に該固形物と該ソースを配置するにあたり、皮の該超過部分のうち折り畳んだときに屈曲する部分の上に該ソースを塗布しない、巻き食品であり、これらの特徴により、巻き食品の成形が容易であり、成形後壊れたりせず、成形後にソースの漏出を防止することができる。
The rolled food product of the present invention is a rolled food product comprising a skin, a sauce, and a solid material, and wound and molded so that the sauce is sandwiched between the skin and the solid material. Is heated batter having a viscosity of 2000 cps to 40000 cps, mainly composed of flour and water, and the sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass, The molding winds the solid in one direction with the skin, and in that direction, the excess part of the skin present on the right and / or left side of the solid is directed toward the solid Folding, wherein in placing the solid and the sauce on the unwrapped skin, the source is not applied on the portion of the excess portion of the skin that is bent when folded. These are the characteristics of food More, the roll forming of the food is easy, not broken or after molding, it is possible to prevent leakage of the source after molding.
本発明の巻き食品における皮は、穀粉と水を主成分とするバッターを加熱処理したものである。穀粉としては、巻き食品の皮として一般的に用いられるいかなる穀粉も用いることができる。穀粉としては、例えば、米粉、そば粉、小麦粉等が挙げられ、好ましくは小麦粉とされる。該皮の皮生地の粘度は、２０００ｃｐｓ～４００００ｃｐｓであり、好ましくは５０００ｃｐｓ～２００００ｃｐｓとされる。該皮を生春巻、揚げ春巻、クレープの製造に使用する場合は、該皮として穀粉と水を混合し加熱したものを使用することができる。該皮は、略正方形に調製されることが好ましく、また２つの対角線軸の長さは略同じであることが好ましい。
The peel in the rolled food of the present invention is a heat-treated batter mainly composed of flour and water. As flour, any flour generally used as a skin for rolled foods can be used. Examples of the flour include rice flour, buckwheat flour, and wheat flour, and preferably wheat flour. The viscosity of the leather fabric is 2000 cps to 40000 cps, preferably 5000 cps to 20000 cps. When the skin is used for the production of fresh spring rolls, fried spring rolls, and crepes, a mixture of flour and water mixed 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.
本発明の巻き食品における固形物は、皮で巻かれた巻き食品の中心部に存在する食品素材であり、いわゆる「具材」である。本発明の巻き食品における固形物には、肉、野菜、若しくは果肉等を加工しおよび／または調理したものが挙げられ、具体的には、例えば春巻を製造するための調理済み具材（具）、クレープを製造するための果肉、揚げパイを製造するための炒めた挽肉などが挙げられる。本発明の一つの好ましい実施態様によれば、該固形物は直方体もしくは円柱状に成形される。この固形物の長辺は皮の一方の対角線軸と平行に載置されることが好ましく、その対角線軸に直行する他方の対角線軸が該固形物の中央部を平面視上通るように載置されることが好ましい。
The solid in the rolled food of the present invention is a food material that exists in the center of the rolled food wrapped with skin, and is a so-called “material”. Examples of the solid matter in the rolled food of the present invention include processed and / or cooked meat, vegetables, or pulp, and specifically, cooked ingredients (eg, ingredients) for producing spring rolls, for example. ), Pulp for producing crepes, and fried 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 cylindrical shape. The long side of the solid is preferably placed parallel to one diagonal axis of the skin, and the other diagonal axis perpendicular to the diagonal axis passes through the center of the solid in plan view. It is preferred that
本発明の巻き食品におけるソースは、前記皮および前記固形物にない食感および風味を発揮する調味成分であり、水溶液、分散溶液、乳化液のいずれであってもよい。該ソースは、前記固形物とは物性上異質なものであってもよい。本発明の巻き食品におけるソースには、例えば調味ソース、ホイップクリーム、果肉入りソース等が挙げられる。該ソースの粘度は５００ｃｐｓ以上であり、該ソースの水分値はソースの総質量に対して３質量％～９０質量％である。該ソースの粘度は好ましくは３０００ｃｐｓ以上であり、および／または該ソースの水分値は好ましくはソースの総質量に対して３質量％～７０質量％とされる。ここで、ソースの「水分値」とは、ソース全体の質量に対する水の質量の百分率を意味する。
The sauce in the rolled food of the present invention is a seasoning component that exhibits a texture and flavor not found 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 from the solid in terms of physical properties. Examples of the sauce in the rolled food of the present invention include seasoning sauce, whipped cream, sauce with pulp and the like. The sauce has a viscosity of 500 cps or more, and the moisture value of the sauce is 3% by mass to 90% by mass with respect to the total mass of the source. The sauce viscosity is preferably greater than or equal to 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 source means the percentage of the mass of water relative to the mass of the entire source.
「皮と固形物の間にソースが挟まれる」とは、ソースと固形物とが互いに混ざり合わず分離した状態が、皮と固形物の間の少なくとも一部分に存在することを意味する。
“The sauce is sandwiched between the skin and the solid” means that the state where the source and the solid are not mixed with each other and separated is present in at least a part between the skin and the solid.
本発明の好ましい実施態様によれば、ソースは、成形の際に皮の端部に接しないように配置される。
According to a preferred embodiment of the present invention, the source is arranged so as not to contact the end of the skin during molding.
ここで、一般的な巻き食品の皮の巻き方の一例を図１に示す。図１では、２つの対角線軸の長さは略同じであり、固形物の長辺は対角線軸ａに略平行であり、かつ、対角線軸ｂが固形物の略中央部を平面視上通るように固形物が載置される。皮で固形物を一方向に巻くこと、ならびに、その方向に向かって、固形物の右側および／または左側に存在する皮の超過部分を、固形物に向けて折り畳むことにより巻き食品が得られる。これらの巻き食品の皮の巻き方は当業者にとってよく知られた技術であり、市販されている春巻成形機等を用いて実施することができる。
Here, FIG. 1 shows an example of how to wrap a common rolled food skin. 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 through the substantially central portion of the solid in plan view. Solid matter is placed on the surface. A rolled food is obtained by winding the solid in one direction with the skin and folding the excess part of the skin present on the right and / or left of the solid toward the solid toward the solid. 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 molding machine or the like.
特定の理論に拘泥するものではないが、上述の図１の一般的な巻き食品の巻き方において、皮の前記超過部分のうち折り畳んだときに屈曲する部分が引っ張り応力および剪断応力を受けると考えられる。本発明者は、検討の結果、この屈曲した皮の部分にソースが存在すると、その部分が弱く壊れやすくなることを見出した。従って、本発明の巻き食品は、皮で固形物を一方向に巻くこと、ならびに、その方向に向かって、固形物の右側および／または左側に存在する皮の超過部分を、固形物に向けて折り畳むことを含む成形によって得られるものであり、巻く前の皮の上に該固形物と該ソースを配置するにあたり、該皮の該超過部分のうち折り畳んだときに屈曲する部分の上に該ソースを塗布しないことを特徴とするものである。また、他の実施態様によれば、本発明の巻き食品は、皮の前記超過部分のうち折り畳まれたときに屈曲する部分の内側にソースが存在しないことを特徴とするものである。
Although not bound by a specific theory, in the above-described general winding method of FIG. 1, it is considered that the portion of the excess portion of the skin that is bent when subjected to folding is subjected to tensile stress and shear stress. It is done. As a result of the study, the present inventor has found that when a source is present in the bent skin portion, the portion is weak and easily broken. Therefore, the rolled food of the present invention winds the solid in one direction with the skin, and in that direction, the excess part of the skin existing on the right side and / or the left side of the solid is directed toward the solid. Obtained by molding including folding, and in placing the solid and the sauce on the skin before winding, the sauce on the 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 no sauce exists inside the portion of the excess portion of the skin that is bent when folded.
本発明の巻き食品は、好ましくは、皮で固形物を一方向に巻く前に、固形物の短辺の端面にソースが接触しないようにソースを皮に塗布することにより得られるものである。本発明の巻き食品は、より好ましくは、皮で固形物を一方向に巻く前に、固形物の短辺の左右両側の皮に、固形物の短辺長さ分または高さ分だけソースを塗布しないことにより得られるものである。
The rolled food product of the present invention is preferably obtained by applying the sauce to the skin so that the sauce does not contact the end face of the short side of the solid before winding the solid in one direction with the skin. More preferably, the rolled food of the present invention more preferably, before winding the solid in one direction with the skin, the sauce on the left and right sides of the short side of the solid is the same as the length or height of the short side of the solid. It is obtained by not applying.
本発明の巻き食品は、そのままあるいは調理後に、常温、冷蔵状態、または冷凍状態で保存、流通、販売することができる。本発明の巻き食品は、好ましくは冷凍食品である。
The rolled food of the present invention can be stored, distributed, and sold as it is or after cooking at room temperature, in a refrigerated state, or in a frozen state. The rolled food of the present invention is preferably a frozen food.
本発明の巻き食品は、その種類および調理状態に応じて、加熱調理することができる。ここで、加熱調理としては、例えば、油ちょうしたり、オーブンまたはフライパンで焼いたり、マイクロ波処理（電子レンジ）をしたり、スチームで蒸すことが挙げられるが、好ましくは油ちょうすることである。したがって、本発明の巻き食品は、好ましくは加熱調理用であり、より好ましくは油ちょう用である。
The roll food according to the present invention can be cooked according to the type and cooking state. Here, examples of the heat cooking include oil frying, baking in an oven or a frying pan, microwave treatment (microwave oven), and steaming with steam, but oil frying is preferable. Therefore, the rolled food of the present invention is preferably for cooking by cooking, and more preferably for oil.
本発明の一つの好ましい実施態様によれば、本発明の巻き食品は、加熱調理された巻き食品をさらに冷凍処理して得られる、冷凍加熱調理済み巻き食品である。本発明の冷凍加熱調理済み巻き食品は、その種類および調理状態に応じて、さらに加熱調理することができる。
According to one preferable embodiment of the present invention, the rolled food of the present invention is a frozen and cooked rolled food obtained by further freezing a cooked rolled food. The frozen and cooked rolled food of the present invention can be further cooked according to the type and cooking state.
以下の例に基づいて本発明を説明するが、本発明はこれらの例に限定されるものではない。
The present invention will be described based on the following examples, but the present invention is not limited to these examples.
実施例１．
（実施例１－１）
（１）成形品の調製
以下のようにして春巻を調製した。皮としては、小麦粉、水、食塩、でんぷん等を用いて皮用バッターを調製し、これを焼成したものを使用した。具材としては、あらかじめ調理した鶏肉入り具材を使用した。ソースとしては、梅肉加工品入り調味ソースを使用した。皮とソースの性状を表１に示す。春巻の成形は、図１に記載の手順に従って行った。 Example 1.
Example 1-1
(1) Preparation of molded article A spring roll was prepared as follows. As the skin, a batter for skin was prepared using wheat flour, water, salt, starch, etc., and the fired product was used. As ingredients, chicken-containing ingredients cooked in advance were used. As a sauce, a seasoning sauce containing processed plum products was used. The properties of the skin and sauce are shown in Table 1. The spring roll was formed according to the procedure shown in FIG.
（実施例１－１）
（１）成形品の調製
以下のようにして春巻を調製した。皮としては、小麦粉、水、食塩、でんぷん等を用いて皮用バッターを調製し、これを焼成したものを使用した。具材としては、あらかじめ調理した鶏肉入り具材を使用した。ソースとしては、梅肉加工品入り調味ソースを使用した。皮とソースの性状を表１に示す。春巻の成形は、図１に記載の手順に従って行った。 Example 1.
Example 1-1
(1) Preparation of molded article A spring roll was prepared as follows. As the skin, a batter for skin was prepared using wheat flour, water, salt, starch, etc., and the fired product was used. As ingredients, chicken-containing ingredients cooked in advance were used. As a sauce, a seasoning sauce containing processed plum products was used. The properties of the skin and sauce are shown in Table 1. The spring roll was formed according to the procedure shown in FIG.
（２）ソースの塗布範囲および具の載置位置についての条件設定
上記（１）成形品の調製工程における、皮で具を一方向に巻く前（本明細書において「巻き始め時点」と呼称することがある。）におけるソースの塗布範囲および具の載置位置についての条件設定については、図２を用いながら以下に説明する。まず、ソースの塗布範囲としては、具長辺長さは対照軸ａの略１／３とし、ソース横辺長さは具長辺長さと略同じとし、ソース縦辺長さは具短辺長さの略３倍とした。次に、具の載置位置としては、具（２）は、皮（１）の中央部近傍であって、対角線軸ａから頂点ｃ寄りに載置し、具長辺は対角線軸ａに略平行であり、かつ、対角線軸ｂが具（２）の略中央部を平面視上通るようにした。図２では、ソース（３）が濃色、具（２）が淡色、皮（１）が中間色である。また、対角線軸ａと対角線軸ｂは略同じ長さである。 (2) Setting conditions for source application range and tool placement position (1) Before winding the tool in one direction with the leather in the preparation process of the molded product (referred to as “winding start point” in this specification) The condition setting for the application range of the source and the placement position of the tool will be described below with reference to FIG. First, as for the application range of the source, the tool long side length is approximately 1/3 of the reference axis a, the source horizontal side length is substantially the same as the tool long side length, and the source vertical side length is the tool short side length. It was about 3 times that. Next, as a mounting position of the tool, the tool (2) is placed near the center of the skin (1) and is placed closer to the apex c from the diagonal axis a, and the tool long side is approximately the diagonal axis a. It was parallel and the diagonal axis | shaft b was made to pass through the approximate center part of a tool (2) on planar view. In FIG. 2, the source (3) is dark, the tool (2) is light, and the skin (1) is intermediate. Moreover, the diagonal axis a and the diagonal axis b are substantially the same length.
上記（１）成形品の調製工程における、皮で具を一方向に巻く前（本明細書において「巻き始め時点」と呼称することがある。）におけるソースの塗布範囲および具の載置位置についての条件設定については、図２を用いながら以下に説明する。まず、ソースの塗布範囲としては、具長辺長さは対照軸ａの略１／３とし、ソース横辺長さは具長辺長さと略同じとし、ソース縦辺長さは具短辺長さの略３倍とした。次に、具の載置位置としては、具（２）は、皮（１）の中央部近傍であって、対角線軸ａから頂点ｃ寄りに載置し、具長辺は対角線軸ａに略平行であり、かつ、対角線軸ｂが具（２）の略中央部を平面視上通るようにした。図２では、ソース（３）が濃色、具（２）が淡色、皮（１）が中間色である。また、対角線軸ａと対角線軸ｂは略同じ長さである。 (2) Setting conditions for source application range and tool placement position (1) Before winding the tool in one direction with the leather in the preparation process of the molded product (referred to as “winding start point” in this specification) The condition setting for the application range of the source and the placement position of the tool will be described below with reference to FIG. First, as for the application range of the source, the tool long side length is approximately 1/3 of the reference axis a, the source horizontal side length is substantially the same as the tool long side length, and the source vertical side length is the tool short side length. It was about 3 times that. Next, as a mounting position of the tool, the tool (2) is placed near the center of the skin (1) and is placed closer to the apex c from the diagonal axis a, and the tool long side is approximately the diagonal axis a. It was parallel and the diagonal axis | shaft b was made to pass through the approximate center part of a tool (2) on planar view. In FIG. 2, the source (3) is dark, the tool (2) is light, and the skin (1) is intermediate. Moreover, the diagonal axis a and the diagonal axis b are substantially the same length.
（３）成形品の凍結および油ちょう
上記（１）で得られた成形品を－２０℃で７日間冷凍保存した後冷凍のまま、１７０～１８０℃のサラダ油で油ちょうした。 (3) Freezing and oiling of molded product The molded product obtained in the above (1) was frozen and stored at −20 ° C. for 7 days and then frozen with a salad oil at 170 to 180 ° C.
上記（１）で得られた成形品を－２０℃で７日間冷凍保存した後冷凍のまま、１７０～１８０℃のサラダ油で油ちょうした。 (3) Freezing and oiling of molded product The molded product obtained in the above (1) was frozen and stored at −20 ° C. for 7 days and then frozen with a salad oil at 170 to 180 ° C.
（比較例１－１）
比較例１－１では、実施例１－１と比較して具が小さい場合を検討した。比較例１－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 (Comparative Example 1-1)
In Comparative Example 1-1, the case where the tool was small compared with Example 1-1 was examined. In Comparative Example 1-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the source application range and the tool placement position at the start of winding described below. Freezing and oiling were performed.
比較例１－１では、実施例１－１と比較して具が小さい場合を検討した。比較例１－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 (Comparative Example 1-1)
In Comparative Example 1-1, the case where the tool was small compared with Example 1-1 was examined. In Comparative Example 1-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the source application range and the tool placement position at the start of winding described below. Freezing and oiling were performed.
比較例１－１の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定については、図３を用いながら以下に説明する。まず、ソースの塗布範囲としては、ソース（３）の塗布範囲は実施例１－１と同じであり、皮（１）の大きさ、ソース横辺長さおよびソース縦辺長さは実施例１－１と同じとした。次に、具の載置位置としては、具（４）は、実施例１－１の具（２）と縦横比率を変えずに、略３分の２に縮小した以外は、実施例１－１と同じとした。図３では、ソース（３）が濃色、具（４）が淡色、皮（１）が中間色である。
The condition setting for the application range of the source and the placement position of the tool 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 source (3) application range is the same as in Example 1-1, and the size of the skin (1), the source horizontal side length, and the source vertical side length are the same as those in Example 1. Same as -1. Next, as the mounting position of the tool, the tool (4) is the same as that of the tool of Example 1-1 except that the tool (4) is reduced to approximately two thirds without changing the aspect ratio. Same as 1. In FIG. 3, the source (3) is dark, the tool (4) is light, and the skin (1) is intermediate.
（評価）
実施例１－１および比較例１－１の評価結果は、以下の表２の通りである。 (Evaluation)
The evaluation results of Example 1-1 and Comparative Example 1-1 are as shown in Table 2 below.
実施例１－１および比較例１－１の評価結果は、以下の表２の通りである。 (Evaluation)
The evaluation results of Example 1-1 and Comparative Example 1-1 are as shown in Table 2 below.
実施例１により、皮で具を一方向に巻く前に皮の上に具とソースを配置するにあたり、皮の超過部分のうち折り畳んだときに屈曲する部分の上にソースを塗布しないことにより、成形後凍結するまでの壊れや、成形凍結後の油ちょう時の中身の漏れを防止できることが示された。
By placing the ingredient and sauce on the skin before wrapping the ingredient in one direction with skin according to Example 1, by not applying the sauce on the part of the excess part of the skin that bends when folded, It was shown that breakage until freezing after molding and leakage of contents during oiling after molding freezing can be prevented.
実施例２.
（実施例２－１）
実施例２－１では、実施例１－１と比較して、具およびソースを共に対角線軸ａにより近くにした場合を検討した。実施例２－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 Example 2.
Example 2-1
In Example 2-1, as compared with Example 1-1, the case where both the tool and the source were closer to the diagonal axis a was examined. In Example 2-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
（実施例２－１）
実施例２－１では、実施例１－１と比較して、具およびソースを共に対角線軸ａにより近くにした場合を検討した。実施例２－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 Example 2.
Example 2-1
In Example 2-1, as compared with Example 1-1, the case where both the tool and the source were closer to the diagonal axis a was examined. In Example 2-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
実施例２－１の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定については、図４を用いながら以下に説明する。まず、ソースの塗布範囲としては、皮（１）の大きさ、ソース横辺長さ、ソース縦辺長さおよび具（２）に対するソース（３）の相対的な塗布範囲は実施例１－１と同じとした。具（２）の載置位置が実施例１－１と比較して対角線軸ａに近づいたため、ソース（３）の塗布範囲もそれに伴って、頂点ａの方向へ移動させた。次に、具の載置位置としては、具（２）は、皮（１）の中央部近傍であって、具長辺は対角線軸ａに略平行であり、具（２）の長辺の片方が、対角線軸ａ上に略重なり、かつ、対角線軸ｂが具（２）の略中央部を平面視上通るように載置した。具（２）の具長辺長さおよび具短辺長さは、実施例１－１と同じとした。図４では、ソース（３）が濃色、具（２）が淡色、皮（１）が中間色である。また、対角線軸ａと対角線軸ｂは略同じ長さである。
The setting of conditions for the application range of the source and the placement position of the tool at the start of winding in 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 length of the source horizontal side, the length of the source vertical side, and the relative application range of the source (3) with respect to the tool (2) are as in Example 1-1. And the same. Since the mounting position of the tool (2) was closer to the diagonal axis a than in Example 1-1, the application range of the source (3) was moved in the direction of the apex a accordingly. Next, as the placement position of the tool, the tool (2) is near the center of the skin (1), the tool long side is substantially parallel to the diagonal axis a, and the tool (2) One was placed so that it substantially overlaps the diagonal axis a, and the diagonal axis b passes through the approximate center of the tool (2) in plan view. The tool long side length and tool short side length of the tool (2) were the same as those in Example 1-1. In FIG. 4, the source (3) is a dark color, the tool (2) is a light color, and the skin (1) is an intermediate color. Moreover, the diagonal axis a and the diagonal axis b are substantially the same length.
（実施例２－２）
実施例２－２では、実施例２－１と比較してソースの塗布位置を頂点ｃ方向に広げた場合を検討した。実施例２－２は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 (Example 2-2)
In Example 2-2, the case where the application position of the source was expanded in the apex c direction as compared with Example 2-1 was examined. In Example 2-2, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
実施例２－２では、実施例２－１と比較してソースの塗布位置を頂点ｃ方向に広げた場合を検討した。実施例２－２は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 (Example 2-2)
In Example 2-2, the case where the application position of the source was expanded in the apex c direction as compared with Example 2-1 was examined. In Example 2-2, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
実施例２－２の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定については、図５を用いながら以下に説明する。まず、ソースの塗布範囲としては、皮（１）の大きさ、具（２）の長辺長さ、具（２）の短辺長さ、およびソース横辺長さは実施例２－１と同じとし、長さ５を具短辺長さと略同じ長さとし、長さ６をソース横辺の下側が皮（１）の外縁に接するように頂点ｃ方向にソース塗布範囲を広げるような長さとした。次に、具の載置位置としては、具（２）は、実施例２－１と同じ位置に載置した。図５では、ソース（３）が濃色、具（２）が淡色、皮（１）が中間色である。
The condition setting for the source application range and the tool placement position at the start of winding in Example 2-2 will be described below with reference to FIG. First, as the application range of the sauce, the size of the skin (1), the long side length of the tool (2), the short side length of the tool (2), and the length of the source side are as in Example 2-1. The length 5 is substantially the same as the short side length, and the length 6 is a length that widens the source application range in the apex 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 placement position of the tool, the tool (2) was placed at the same position as in Example 2-1. In FIG. 5, the source (3) is a dark color, the tool (2) is a light color, and the skin (1) is an intermediate color.
（比較例２－１）
比較例２－１では、実施例２－１と比較して具が小さい場合を検討した。比較例２－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 (Comparative Example 2-1)
In Comparative Example 2-1, the case where the tool was small compared to Example 2-1 was examined. In Comparative Example 2-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
比較例２－１では、実施例２－１と比較して具が小さい場合を検討した。比較例２－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 (Comparative Example 2-1)
In Comparative Example 2-1, the case where the tool was small compared to Example 2-1 was examined. In Comparative Example 2-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
比較例２－１の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定については、図６を用いながら以下に説明する。まず、ソースの塗布範囲としては、皮（１）の大きさ、ソース横辺長さおよびソース縦辺長さおよびソース（３）の塗布範囲は実施例２－１と同じとした。次に、具の載置位置としては、具（４）は、実施例２－１の具（２）と縦横比率を変えずに、略３分の２に縮小した（比較例１－１と同じ）以外は、実施例２－１と同じとした。図６では、ソース（３）が濃色、具（４）が淡色、皮（１）が中間色である。
The condition setting for the application range of the source and the placement position of the tool at the start of winding in Comparative Example 2-1 will be described below with reference to FIG. First, as the source coating range, the size of the skin (1), the source horizontal side length, the source vertical side length, and the source (3) coating range 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 with the tool (2) of Example 2-1 (Comparative Example 1-1 and Except for the same, it was the same as Example 2-1. In FIG. 6, the source (3) is a dark color, the tool (4) is a light color, and the skin (1) is an intermediate color.
（比較例２－２）
比較例２－２では、実施例２－１のソースの塗布範囲の上側のソース横辺よりも頂点ａ寄りの皮にソースを塗布した場合を検討した。比較例２－２は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 (Comparative Example 2-2)
In Comparative Example 2-2, the case where the source was applied to the skin closer to the vertex a than the source lateral side above the source application range of Example 2-1 was examined. In Comparative Example 2-2, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
比較例２－２では、実施例２－１のソースの塗布範囲の上側のソース横辺よりも頂点ａ寄りの皮にソースを塗布した場合を検討した。比較例２－２は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 (Comparative Example 2-2)
In Comparative Example 2-2, the case where the source was applied to the skin closer to the vertex a than the source lateral side above the source application range of Example 2-1 was examined. In Comparative Example 2-2, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
比較例２－２の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定については、図７を用いながら以下に説明する。まず、ソースの塗布範囲としては、皮（１）の大きさは実施例２－１と同じとし、実施例２－１のソースの塗布範囲の上側のソース横辺に重なるように水平線を引き、それよりも頂点ａ側の皮にソース（３）を塗布した。次に、具の載置位置としては、具（２）は、実施例２－１と同じ位置に載置した。図７では、ソース（３）が濃色、具（２）が淡色、皮（１）が中間色である。
The condition setting for the application range of the source and the placement position of the tool 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 in Example 2-1, and a horizontal line is drawn so as to overlap the source side on the upper side of the source application range in Example 2-1. The source (3) was applied to the skin on the apex a side. Next, as the placement position of the tool, the tool (2) was placed at the same position as in Example 2-1. In FIG. 7, the source (3) is a dark color, the tool (2) is a light color, and the skin (1) is an intermediate color.
（評価）
実施例２－１、２－２、比較例２－１、２－２の評価結果は、以下の表３の通りである。 (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.
実施例２－１、２－２、比較例２－１、２－２の評価結果は、以下の表３の通りである。 (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.
実施例２により、皮で具を一方向に巻く前に皮の上に具とソースを配置するにあたり、皮の超過部分のうち折り畳んだときに屈曲する部分の上にソースを塗布しないことにより、成形後凍結するまでの壊れや、成形凍結後の油ちょう時の中身の漏れを防止できることが示された。
By placing the ingredient and sauce on the skin before wrapping the ingredient in one direction with the skin according to Example 2, by not applying the sauce on the part of the excess part of the skin that bends when folded, It was shown that breakage until freezing after molding and leakage of contents during oiling after molding freezing can be prevented.
実施例３.
（比較例３－１）
比較例３－１では、実施例１－１と比較してソース塗布範囲を頂点ｂと頂点ｄ方向に広げる場合を検討した。比較例３－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 Example 3.
(Comparative Example 3-1)
In Comparative Example 3-1, the case of expanding the source coating range in the apex b and apex d directions compared to Example 1-1 was studied. In Comparative Example 3-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
（比較例３－１）
比較例３－１では、実施例１－１と比較してソース塗布範囲を頂点ｂと頂点ｄ方向に広げる場合を検討した。比較例３－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 Example 3.
(Comparative Example 3-1)
In Comparative Example 3-1, the case of expanding the source coating range in the apex b and apex d directions compared to Example 1-1 was studied. In Comparative Example 3-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
比較例３－１の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定については、図８を用いながら以下に説明する。まず、ソースの塗布範囲としては、皮（１）の大きさは実施例１－１と同じとし、ソース縦辺長さは実施例１－１と同じとし、ソース横辺長さは、実施例１－１のソース横辺の両側の頂点ｂおよび頂点ｄ方向に具の短辺長さ分だけ広げてソース（３）を塗布するような長さとした。次に、具の載置位置としては、具（２）は、実施例１－１と同じ位置に載置し、具（２）の具長辺長さおよび具短辺長さは、実施例１－１と同じとした。図８では、ソース（３）が濃色、具（２）が淡色、皮（１）が中間色である。
The condition setting for the source application range and the tool placement position at the start of winding in Comparative Example 3-1 will be described below with reference to FIG. First, as for the application range of the source, the size of the skin (1) is the same as in Example 1-1, the length of the source vertical side is the same as in Example 1-1, and the length of the source horizontal side is The length was such that the source (3) was applied by spreading it by the length of the short side of the tool in the apex b and apex d directions on both sides of the source side of 1-1. Next, as the placement position of the tool, the tool (2) is placed at the same position as in Example 1-1, and the tool long side length and tool short side length of the tool (2) are Same as 1-1. In FIG. 8, the source (3) is a dark color, the tool (2) is a light color, and the skin (1) is an intermediate color.
（実施例３－１）
実施例３－１では、比較例２－２のソースの塗布範囲以外の範囲であって、具の短辺の左右両側の皮に、具の短辺長さ分だけソースを塗布しない場合を検討した。実施例３－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 Example 3-1
In Example 3-1, a case where the source is not applied to the skin on both the left and right sides of the short side of the tool by the length of the short side of the tool, which is a range other than the application range of the source of Comparative Example 2-2, was examined. did. In Example 3-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
実施例３－１では、比較例２－２のソースの塗布範囲以外の範囲であって、具の短辺の左右両側の皮に、具の短辺長さ分だけソースを塗布しない場合を検討した。実施例３－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 Example 3-1
In Example 3-1, a case where the source is not applied to the skin on both the left and right sides of the short side of the tool by the length of the short side of the tool, which is a range other than the application range of the source of Comparative Example 2-2, was examined. did. In Example 3-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
実施例３－１の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定については、図９を用いながら以下に説明する。まず、ソースの塗布範囲としては、皮（１）の大きさは実施例１－１と同じとし、比較例２－２のソースの塗布範囲以外の範囲であって、具短辺に接し具短辺の両側の頂点ｂおよび頂点ｄ方向に向かって具（２）の短辺長さの幅（幅４）を除く範囲にソース（３）を塗布した。次に、具の載置位置としては、具（２）は、実施例１－１と同じ位置に載置し、具（２）の具長辺長さおよび具短辺長さは、実施例１－１と同じとした。図９では、ソース（３）が濃色、具（２）が淡色、皮（１）が中間色である。
The condition setting for the source application range and the tool placement position at the start of winding in Example 3-1 will be described below with reference to FIG. First, as the application range of the source, the size of the skin (1) is the same as that of Example 1-1, and is a range other than the application range of the source of Comparative Example 2-2, and is in contact with the short side of the tool. The source (3) was applied in a range excluding the width (width 4) of the short side length of the tool (2) toward 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 tool long side length and tool short side length of the tool (2) are Same as 1-1. In FIG. 9, the source (3) is a dark color, the tool (2) is a light color, and the skin (1) is an intermediate color.
（評価）
実施例３－１および比較例３－１の評価結果は、以下の表４の通りである。 (Evaluation)
The evaluation results of Example 3-1 and Comparative Example 3-1 are as shown in Table 4 below.
実施例３－１および比較例３－１の評価結果は、以下の表４の通りである。 (Evaluation)
The evaluation results of Example 3-1 and Comparative Example 3-1 are as shown in Table 4 below.
実施例３により、皮で具を一方向に巻く前に皮の上に具とソースを配置するにあたり、皮の超過部分のうち折り畳んだときに屈曲する部分の上にソースを塗布しないことにより、成形後凍結するまでの壊れや、成形凍結後の油ちょう時の中身の漏れを防止できることが示された。
By placing the ingredient and sauce on the skin before wrapping the ingredient in one direction with the skin according to Example 3, by not applying the sauce on the part of the excess part of the skin that bends when folded, It was shown that breakage until freezing after molding and leakage of contents during oiling after molding freezing can be prevented.
実施例４.
（実施例４－１）
実施例４－１では、具の上にのみソースが載る場合を検討した。実施例４－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 Example 4
Example 4-1
In Example 4-1, the case where the source was placed only on the tool was examined. In Example 4-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
（実施例４－１）
実施例４－１では、具の上にのみソースが載る場合を検討した。実施例４－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 Example 4
Example 4-1
In Example 4-1, the case where the source was placed only on the tool was examined. In Example 4-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
実施例４－１の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定については、図１０を用いながら以下に説明する。まず、ソースの塗布範囲としては、皮（１）の大きさは実施例１－１と同じとし、具（２）の上にのみソース（３）を塗布した。次に、具の載置位置としては、具（２）は、実施例１－１と同じ位置に載置し、具（２）の具長辺長さおよび具短辺長さは、実施例１－１と同じとした。図１０では、ソース（３）が濃色、具（２）が淡色、皮（１）が中間色である。
The condition setting for the source application range and the tool placement position at the start of winding in Example 4-1 will be described below with reference to FIG. First, as the application range of the source, the size of the skin (1) was the same as that of 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 tool long side length and tool short side length of the tool (2) are Same as 1-1. In FIG. 10, the source (3) is a dark color, the tool (2) is a light color, and the skin (1) is an intermediate color.
（比較例４－１）
比較例４－１では、皮全面にソースを塗る場合を検討した。比較例４－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 (Comparative Example 4-1)
In Comparative Example 4-1, the case where the source was applied to the entire skin was examined. In Comparative Example 4-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
比較例４－１では、皮全面にソースを塗る場合を検討した。比較例４－１は、下記の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定以外については、実施例１－１と同一の条件で成形品を調製し、成形品の凍結および油ちょうを行った。 (Comparative Example 4-1)
In Comparative Example 4-1, the case where the source was applied to the entire skin was examined. In Comparative Example 4-1, a molded product was prepared under the same conditions as in Example 1-1 except for setting conditions for the application range of the source and the placement position of the tool at the beginning of winding described below. Freezing and oiling were performed.
比較例４－１の巻き始め時点におけるソースの塗布範囲および具の載置位置についての条件設定については、図１１を用いながら以下に説明する。まず、ソースの塗布範囲としては、皮（１）の大きさは実施例１－１と同じとし、皮（１）の全面にソース（３）を塗布した。次に、具の載置位置としては、具（２）は、実施例１－１と同じ位置に載置し、具（２）の具長辺長さおよび具短辺長さは、実施例１－１と同じとした。図１１では、ソース（３）が濃色、２：具が淡色、皮（１）が中間色である。
The condition setting for the source application range and the tool placement position at the start of winding in Comparative Example 4-1 will be described below with reference to FIG. First, as the application range of the source, the size of the skin (1) was the same as that of 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 tool long side length and tool short side length of the tool (2) are Same as 1-1. In FIG. 11, the source (3) is a dark color, 2: the tool is a light color, and the skin (1) is an intermediate color.
（評価）
実施例４－１および比較例４－１の評価結果は、以下の表５の通りである。 (Evaluation)
The evaluation results of Example 4-1 and Comparative Example 4-1 are as shown in Table 5 below.
実施例４－１および比較例４－１の評価結果は、以下の表５の通りである。 (Evaluation)
The evaluation results of Example 4-1 and Comparative Example 4-1 are as shown in Table 5 below.
実施例４により、皮で具を一方向に巻く前に皮の上に具とソースを配置するにあたり、皮の超過部分のうち折り畳んだときに屈曲する部分の上にソースを塗布しないことにより、成形後凍結するまでの壊れや、成形凍結後の油ちょう時の中身の漏れを防止できることが示された。
By placing the ingredient and sauce on the skin before wrapping the ingredient in one direction with the skin according to Example 4, by not applying the sauce on the part of the excess part of the skin that bends when folded, It was shown that breakage until freezing after molding and leakage of contents during oiling after molding freezing can be prevented.
Claims (16)
- 皮と、ソースと、固形物とを含んでなり、該皮と該固形物の間に該ソースが挟まれるように巻いて成形される巻き食品であって、
該皮が、穀粉と水を主成分とする、２０００ｃｐｓ～４００００ｃｐｓの粘度を有するバッターを加熱したものであり、
該ソースが、５００ｃｐｓ以上の粘度、および３～９０質量％の水分値を有するものであり、
該成形が、該皮で該固形物を一方向に巻くこと、ならびに、その方向に向かって、該固形物の右側および／または左側に存在する該皮の超過部分を、該固形物に向けて折り畳むことを含み、ここで、巻く前の皮の上に該固形物と該ソースを配置するにあたり、皮の該超過部分のうち折り畳んだときに屈曲する部分の上に該ソースを塗布しない、巻き食品。 A roll food comprising a skin, a sauce, and a solid, and wound and molded so that the sauce is sandwiched between the skin and the solid,
The skin is a heated batter having a viscosity of 2000 cps to 40000 cps mainly composed of flour and water,
The sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass;
The molding winds the solid in one direction with the skin, and in that direction, the excess part of the skin present on the right and / or left side of the solid is directed toward the solid Folding, wherein in placing the solid and the sauce on the unwrapped skin, the source is not applied on the portion of the excess portion of the skin that is bent when folded. Food. - 皮と、ソースと、固形物とを含んでなり、該皮と該固形物の間に該ソースが挟まれている巻き食品であって、
該皮が、穀粉と水を主成分とする、２０００ｃｐｓ～４００００ｃｐｓの粘度を有するバッターを加熱してなるものであり、
該ソースが、５００ｃｐｓ以上の粘度、および３～９０質量％の水分値を有するものであり、
該固形物が該皮で一方向に巻かれ、ならびに、その方向に向かって、該固形物の右側および／または左側に存在する該皮の超過部分が、該固形物に向けて折り畳まれており、ここで、皮の該超過部分のうち折り畳まれたときに屈曲する部分の内側に該ソースが存在しない、巻き食品。 A roll food comprising a skin, a sauce and a solid, wherein the sauce is sandwiched between the skin and the solid,
The skin is formed by heating a batter having a viscosity of 2000 cps to 40000 cps, mainly composed of flour and water,
The sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass;
The solid is wound in one direction on the skin, and in that direction, the excess part of the skin present on the right and / or left of the solid is folded toward the solid Here, the rolled food, wherein the sauce is not present inside the portion of the excess portion of the skin that is bent when folded. - 前記ソースの粘度が３０００ｃｐｓ以上である、請求項１または２に記載の巻き食品。 The rolled food according to claim 1 or 2, wherein the sauce has a viscosity of 3000 cps or more.
- 前記ソースの水分値が３質量％～７０質量％である、請求項１～３のいずれか一項に記載の巻き食品。 The rolled food product according to any one of claims 1 to 3, wherein the moisture value of the sauce is 3 mass% to 70 mass%.
- 冷凍食品である、請求項１～４のいずれか一項に記載の巻き食品。 The rolled food product according to any one of claims 1 to 4, which is a frozen food product.
- 加熱調理用である、請求項１～５のいずれか一項に記載の巻き食品。 The rolled food product according to any one of claims 1 to 5, which is used for cooking by heating.
- 請求項６に記載の巻き食品を加熱調理して得られる、加熱調理済み巻き食品。 [7] A cooked roll food product obtained by cooking the roll food product according to claim 6.
- 加熱調理が油ちょうによって行われる、請求項７に記載の加熱調理済み巻き食品。 Heat-cooked roll food according to claim 7, wherein the cooking is performed with oil.
- 請求項７または８に記載の加熱調理済み巻き食品をさらに冷凍処理して得られる、冷凍加熱調理済み巻き食品。 A frozen and cooked rolled food obtained by further freezing the cooked and rolled food according to claim 7 or 8.
- 巻き食品を製造する方法であって、
皮と、ソースと、固形物とを、該皮と該固形物の間に該ソースが挟まれるように巻いて成形することを含んでなり、
該皮が、穀粉と水を主成分とする、２０００ｃｐｓ～４００００ｃｐｓの粘度を有するバッターを加熱したものであり、
該ソースが、５００ｃｐｓ以上の粘度、および３～９０質量％の水分値を有するものであり、
該成形が、該皮で該固形物を一方向に巻くこと、ならびに、その方向に向かって、該固形物の右側および／または左側に存在する該皮の超過部分を、該固形物に向けて折り畳むことを含み、ここで、巻く前の皮の上に該固形物と該ソースを配置するにあたり、皮の該超過部分のうち折り畳んだときに屈曲する部分の上に該ソースを塗布しない、方法。 A method for producing rolled food,
Winding and shaping a skin, a sauce and a solid so that the sauce is sandwiched between the skin and the solid;
The skin is a heated batter having a viscosity of 2000 cps to 40000 cps mainly composed of flour and water,
The sauce has a viscosity of 500 cps or more and a moisture value of 3 to 90% by mass;
The molding winds the solid in one direction with the skin, and in that direction, the excess part of the skin present on the right and / or left side of the solid is directed toward the solid Including: folding, wherein, when placing the solid and the sauce on the unwrapped skin, the sauce is not applied over the portion of the excess that bends when folded . - 前記ソースの粘度が３０００ｃｐｓ以上である、請求項１０に記載の方法。 The method according to claim 10, wherein the viscosity of the source is 3000 cps or more.
- 前記ソースの水分値が３質量％～７０質量％である、請求項１０または１１に記載の方法。 The method according to claim 10 or 11, wherein the moisture value of the sauce is 3 mass% to 70 mass%.
- 成形後に食品を冷凍する工程をさらに含んでなる、請求項１０～１２のいずれか一項に記載の方法。 The method according to any one of claims 10 to 12, further comprising a step of freezing the food after molding.
- 成形後に食品を加熱調理する工程をさらに含んでなる、請求項１０～１３のいずれか一項に記載の方法。 The method according to any one of claims 10 to 13, further comprising a step of cooking the food after molding.
- 加熱調理が油ちょうによって行われる、請求項１４に記載の方法。 The method according to claim 14, wherein the cooking is performed with an oil pan.
- 加熱調理後に食品を冷凍する工程をさらに含んでなる、請求項１４または１５に記載の方法。 The method according to claim 14 or 15, further comprising a step of freezing the food after cooking.
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