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Method for producing spring roll wrapper

A manufacturing method and technology of spring roll wrappers, which are applied in food preparation, food coating, dough processing, etc., can solve problems such as unrecorded greasy feeling, achieve good taste, reduce excessive greasy feeling, and inhibit the decline of taste over time Effect

Inactive Publication Date: 2014-08-20
NISSHIN FLOUR MILLING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The frying time shortening agent described in Patent Document 5 is added to the oil used when frying fried foods, and Patent Document 5 does not describe the method of reducing the greasy feeling when eating by improving the fried foods themselves. technology

Method used

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  • Method for producing spring roll wrapper
  • Method for producing spring roll wrapper
  • Method for producing spring roll wrapper

Examples

Experimental program
Comparison scheme
Effect test

Embodiment A1～A23

[0083] [Examples A1 to A23, Comparative Examples A1 to A8 and Reference Example A]

[0084] First, on the basis of the following (basic ingredients), further use various raw materials shown in the following Tables 1 to 5 as required, and knead these raw materials according to a conventional method to prepare a fluid green body. More specifically, all the raw materials were put into a commercially available vertical axis mixer (manufactured by Aigongsha, trade name "desktop KENMIX"), mixed at a low speed for 30 seconds, and then mixed at a medium speed for 1 minute to prepare a stream. Dynamic green body (green body preparation process). On the basis of the amount of water specified in the following (basic ingredients), further water adjustment was added, so that the viscosity of the flowing green body was approximately the same (about 13000 Pa·s) in all of Example A, Comparative Example A and Reference Example A. Next, use acetic acid to adjust the pH of the flowing green bod...

Embodiment B1～B14 and

[0119] [Examples B1 to B14 and Reference Examples B1 to B4]

[0120]First, on the basis of the following (basic ingredients), further use various raw materials shown in Table 4 below, and knead these raw materials according to a conventional method to prepare a fluid green body. More specifically, put all the raw materials except fats and oils in the following (basic ingredients) into a commercially available vertical shaft mixer (manufactured by Aikosha, trade name "desktop KENMIX"), and mix at low speed for 30 seconds Afterwards, the oil was added to the mixer, mixed at a low speed for 30 seconds, and then mixed at a medium speed for 1 minute to prepare a fluid green body. On the basis of the amount of water specified in the following (basic ingredients), water was further adjusted so that the viscosity of the flowing green body was approximately the same (about 13000 Pa·s) in all the examples and reference examples. Next, use a rotary drum firing machine to fire the flowin...

Embodiment C1～C4

[0147] [Examples C1 to C4 and Comparative Examples C1 to C4]

[0148] First, using various raw materials shown in Table 6 below, these raw materials were kneaded according to a conventional method to prepare a fluid green body. More specifically, various raw materials shown in the following Table 6, 1 mass of salt and 125 mass parts of water were put into a commercially available vertical axis mixer (manufactured by Aigongsha, trade name "desktop KENMIX"), Mix at low speed for 30 seconds followed by 1 minute at medium speed to prepare a fluid green body (green body preparation procedure). The amount of water added was adjusted appropriately so that the viscosity of the flowing green body was approximately the same (about 13000 Pa·s) in all of Example C and Comparative Example C. Next, the fluid green body is fired on the surface of the drum using a tumbler firing machine (green body firing step), to manufacture strip-shaped spring roll wrappers with a thickness of 0.5-0.55 mm...

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Abstract

A method for producing a spring roll wrapper according to the present invention involves steps of adjusting the pH value of a dough for the spring roll wrapper, which contains a cereal flour raw material as the main raw material, to a value ranging from 3.0 to 5.5 or from 8.0 to 10.5, subsequently re-adjusting the pH value of the dough to a value ranging from 6.0 to 7.5, and subsequently baking the dough, said method being characterized in that at least one raw material selected from the raw materials (1) to (4) mentioned below is contained in a raw material for the dough for the spring roll wrapper: (1) a sugar alcohol at an outer content of 0.2 to 50 parts by mass relative to 100 parts by mass of the cereal flour raw material; (2) a soybean polysaccharide at an outer content of 0.1 to 15 parts by mass relative to 100 parts by mass of the cereal flour raw material; (3) baking soda at an outer content of 0.1 to 2 parts by mass relative to 100 parts by mass of the cereal flour raw material; and (4) a soybean protein and / or a decomposition product thereof at an outer content of 0.1 to 30 parts by mass relative to 100 parts by mass of the cereal flour raw material.

Description

technical field [0001] The invention relates to a method for manufacturing spring roll wrappers. Background technique [0002] Conventionally, when the spring rolls were left to stand after frying or were reheated in a microwave oven after being refrigerated or frozen, there was a problem that they had rubber-like toughness and no crunchy (crisp) texture. In order to solve this problem, the inventors of the present invention have previously proposed a method for producing spring roll wrappers including a step of adjusting the pH of the raw material for spring roll wrappers in two steps (Patent Document 1). This production method is characterized in that the pH of the green body for spring roll skins mainly made of grain flour is adjusted to a range of 3.0 to 5.5 or to a range of 8.0 to 10.5, and then the pH of the green body is further adjusted to 6.0 to 7.5. range and fire. According to this production method, it is possible to obtain a spring roll wrapper which is good i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/48A23L7/109A23L35/00
CPCA23L1/0067A21D2/181A21D2/266A21D13/0096A21D13/0022A21D13/31A21D13/60A23L7/109A23L7/11A23P20/20A23V2002/00A23V2250/64A23V2250/51A23V2250/5488
Inventor 宫田敦行长井孝雄新纳多惠津田恭征利光菜由松冈芳宏豊田肇
Owner NISSHIN FLOUR MILLING CO LTD