Spring roll skin mix

Abstract

To provide a technology for manufacturing a spring roll skin having good palate feeling even when a relatively long time passed not only just after fried but also after fried.SOLUTION: A spring roll mix includes wheat flour passing through a sieve having an opening of 24 mesh; and granule passing through a sieve having an opening of 6 mesh and also not passing through a sieve having an opening of 24 mesh. The granule comprises at least one kind selected from grain, a grain ground product, starch grain, an instant noodle crushed product, a dried noodle crushed product, bread powder and a swollen substance crushed product. The content of the granule in the spring roll mix is 2-35 pts.mass based on 100 pts.mass of wheat flour.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a spring roll wrapper mix used in the production of spring roll wrappers. [Background technology]

[0002] Spring rolls are generally produced by wrapping ingredients in a wheat-based sheet-like spring roll skin and deep-frying them. Spring roll skins are required to stably encase and hold the ingredients while providing a crisp, pleasant texture after deep-frying. However, moisture from the ingredients in spring rolls migrates to the spring roll skin over time, causing the texture of the spring roll skin to deteriorate over time. If spring rolls are left in a room-temperature, normal-pressure environment for several hours after deep-frying, the crisp, pleasant texture they possess immediately after deep-frying may be lost, resulting in a sticky, rubbery texture. Such deterioration in the texture of spring roll skins over time is particularly problematic when spring rolls are used as takeout side dishes. Patent Documents 1 and 2 disclose techniques aimed at reducing the deterioration in the texture of deep-fried spring roll skins over time.

[0003] Patent Document 1 describes a method for producing spring rolls, which includes the steps of sprinkling edible solids such as breadcrumbs having a particle size of 0.1 to 2.0 mm on the surface of a spring roll wrapper, placing ingredients on the surface, storing the resulting product in a chilled or frozen state, and then frying the resulting product. Patent Document 1 does not describe incorporating the edible solids into the spring roll wrapper.

[0004] Patent Document 2 describes a mix for spring roll wrappers that contains 5 to 50% by mass of one or more selected from the group consisting of dry-heat-treated crushed durum wheat flour and dry-heat-treated corn grits. Patent Document 2 also describes that the average particle size of the raw material for the crushed durum wheat flour (the crushed durum wheat flour before the dry-heat treatment) and the raw material for the corn grits (the corn grits before the dry-heat treatment) is preferably 700 μm or less, i.e., large enough to pass through a sieve with an opening of 24 mesh (710 μm) (paragraphs

[0010] and

[0011] of Patent Document 2).

[0005] Patent Document 3 describes a method for retaining particulate food such as sesame seeds in a spring roll wrapper to impart flavor, aroma, flavor, and nutritional value to the spring roll wrapper. Specifically, Patent Document 3 describes a method for spraying a particulate food toward a heated raw material liquid containing wheat flour and water on the heated outer peripheral surface of a drum-type baking machine during a known spring roll wrapper manufacturing process, in which the raw material liquid is solidified to produce the spring roll wrapper. Patent Document 3 also describes a method for manufacturing spring roll wrappers containing such particulate food, in addition to the method of spraying a particulate food onto the heated raw material liquid. However, Patent Document 3 notes that this method can cause problems such as clogging of the raw material liquid in the manufacturing equipment and deterioration of the spring roll wrapper quality when the particulate food particles are large (1 to 2 mm) (paragraph

[0005] of Patent Document 3). Patent Document 3 does not address the issue of deterioration in the texture of fried spring roll wrappers over time, and therefore does not describe any means for solving this problem. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Utility Model Application Publication No. 5-82295 [Patent Document 2] Japanese Patent Publication No. 2022-128765 [Patent Document 3] Japanese Patent Application Laid-Open No. 2006-81458 Summary of the Invention [Problem to be solved by the invention]

[0007] The techniques described in Patent Documents 1 and 2 can reduce the deterioration of the texture of fried spring roll wrappers over time to some extent, but with the recent increase in popularity of takeout prepared foods, the quality required of spring rolls has increased, and there was room for improvement in order to meet this high quality requirement.

[0008] An object of the present invention is to provide a technique for producing spring roll wrappers that can produce spring rolls that have a good texture not only immediately after frying but also when a relatively long time has passed since frying. [Means for solving the problem]

[0009] The present invention provides a mix for spring roll wrappers, which contains wheat flour that passes through a 24-mesh sieve and granular material that passes through a 6-mesh sieve but not a 24-mesh sieve, wherein the granular material is one or more selected from the group consisting of grains, ground grains, starch granules, ground instant noodles, ground dried noodles, breadcrumbs, and ground puffed foods, and the content of the granular material is 2 to 35 parts by mass per 100 parts by mass of the wheat flour.

[0010] The present invention also provides a method for producing spring roll wrappers, comprising the steps of preparing dough using the spring roll wrapper mix of the present invention and a liquid ingredient, and baking the dough. The present invention also provides a method for producing spring rolls, comprising the steps of wrapping ingredients in a spring roll skin produced by the method for producing spring roll skin of the present invention to obtain a spring roll intermediate product, and deep-frying the spring roll intermediate product. [Effects of the Invention]

[0011] According to the present invention, spring rolls having a good texture not only immediately after frying but also after a relatively long time has passed since frying are provided. DETAILED DESCRIPTION OF THE INVENTION

[0012] The mix for spring roll wrappers of the present invention (hereinafter simply referred to as the "mix of the present invention") contains wheat flour that passes through a sieve with at least 24 mesh openings (hereinafter also referred to as "fine wheat flour"). In the present invention, "mesh" conforms to JIS Z 8801-1, the JIS test sieve standard. Therefore, the "24 mesh sieve" refers to a sieve with 710 μm openings.

[0013] As the fine wheat flour, various types of wheat flour that have conventionally been commonly used in the production of spring roll wrappers can be used, such as soft flour, medium-strength flour, hard flour, durum flour, whole wheat flour, and wheat bran, and these can be used alone or in combination of two or more.

[0014] The finely divided wheat flour is typically the main component of the mix of the present invention and is the component with the highest content. The content of the finely divided wheat flour in the mix of the present invention is preferably 60 to 98% by mass, more preferably 70 to 95% by mass, based on the total mass of the mix.

[0015] In addition to the finely divided wheat flour, the mix of the present invention further contains granules that pass through a 6-mesh sieve but not a 24-mesh sieve (hereinafter also referred to as "specific granules"). The mesh is as described above, and the "6-mesh sieve" refers to a 3.35 mm sieve.

[0016] Since the mix of the present invention contains a specific granule, spring rolls containing spring roll wrappers made using the mix have a good texture not only immediately after frying but also after a relatively long time has passed since frying. The reasons for this are as follows. Spring roll wrappers produced using the mix of the present invention according to conventional methods typically have specific granular materials scattered throughout them in a plan view, and the areas where the specific granular materials are present are thicker than the surrounding areas (areas where the specific granular materials are absent) because they each contain bulky specific granular materials. Therefore, the surface of a spring roll wrapper produced using the mix of the present invention is an uneven surface with convex portions where the specific granular materials are present and concave portions where the specific granular materials are absent, in contrast to the surface of a regular spring roll wrapper, which is a flat surface with essentially no concaves or convexes. In addition, in spring rolls produced using spring roll wrappers with an uneven surface according to conventional methods, the ingredients wrapped in the spring roll wrapper mainly come into contact with the convex portions (areas where the specific granular materials are present) on the inner surface (the surface facing the ingredients) of the spring roll wrapper, and contact with the concave portions (areas where the specific granular materials are absent) on the inner surface is limited. In other words, spring rolls using spring roll wrappers with an uneven surface have a reduced contact area between the spring roll wrapper and the ingredients compared to spring rolls using regular spring roll wrappers without an uneven surface. Therefore, compared to the latter spring roll, the former spring roll has limited moisture transfer from the filling to the spring roll wrapper after frying, and therefore the crispy, good texture of the spring roll wrapper immediately after frying is more likely to be maintained even if a relatively long time has passed since frying.

[0017] If the granules are too small to pass through a 24-mesh sieve, the effect of the granules described above will be insufficient, and there will be little point in including the granules in the mix.On the other hand, if the granules are too large to pass through a 6-mesh sieve, the workability of the spring roll wrapper production will decrease, which may cause problems in the production of spring rolls. The particle size of the granules can be adjusted by a conventional method used for adjusting the particle size of this type of powder or granule. Typically, the particle size of the granules can be adjusted by pulverizing the raw material of the granules (for example, grains when the granules to be produced are pulverized grains) and sieving the pulverized material.

[0018] As the specific granules, any food material having a particle size within the above range can be used without any particular limitation. Specific examples of the specific granules include grains, ground grains, starch granules, ground instant noodles, ground dried noodles, breadcrumbs, and ground puffed foods. In the present invention, these specific granules can be used alone or in combination of two or more.

[0019] Examples of cereals that can be used as sources of the grains include common wheat, durum wheat, rice, rye, barley, oats, Job's tears, corn, buckwheat, soybean, barnyard millet, foxtail millet, amaranth, etc. The ground grains are ground grains. The starch granules refer to granular dried starch extracted and refined from plants, and examples thereof include tapioca such as tapioca pearls produced from cassava rhizomes. The instant noodle pulverization product is pulverized instant noodles. Examples of the instant noodles include fried noodles and non-fried noodles that are dried with hot air. The dried noodle pulverization product is a pulverized product of dried noodles. The dried noodles are a dried product of fresh noodles, and the moisture content of the dried noodles is usually 11 to 14% by mass or less. Regarding the instant noodles and dried noodles, the type of noodles is not particularly limited, and examples include pasta such as spaghetti and macaroni; udon, soba, Chinese noodles, somen, and hiyamugi. The bread crumbs are ground bread, typically dried ground bread. The type of bread is not particularly limited.

[0020] The pulverized puffed product is a pulverized product of cereal flour or a puffed dough containing the cereal flour. In this specification, "flour" refers to a grain-derived powder substance at room temperature and pressure, including cereal flour and starch. "Starch" here refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch inherently contained in cereal flour. Furthermore, the "dough" refers to a mixture of powdered ingredients including cereal flour and liquid ingredients such as water. The puffed products are typically obtained by using cereal flour or dough containing such flour as the raw material, subjecting the raw material to a heating and pressurizing treatment, and then exposing the raw material to an environment with a lower atmospheric pressure than the environment in which the heating and pressurizing treatment was performed. The puffed products can be produced according to conventional methods using known puffed product production equipment such as an extruder or a grain expander. Specific examples of the puffed products include puffs and puffed flour. One type of puffed product is puffed wheat flour, which can be obtained, for example, by adding water to wheat grains or their pulverized product as the main raw material to obtain a hydrate, heating the hydrate under a relatively high-pressure atmosphere, and then extruding the hydrate into a relatively low-pressure atmosphere to expand it. The puffed wheat flour obtained in this manner can be pulverized to obtain the desired puffed pulverized product (specific granules).

[0021] The content of the specific granular material in the mix of the present invention is 2 to 35 parts by mass, preferably 5 to 30 parts by mass, and more preferably 10 to 20 parts by mass, per 100 parts by mass of wheat flour in the mix. If the content of the specific granular material is less than 2 parts by mass per 100 parts by mass of wheat flour, the effect of the specific granular material may be insufficient, whereas if the content of the specific granular material exceeds 35 parts by mass per 100 parts by mass of wheat flour, the workability during production of spring roll wrappers may become significantly worse.

[0022] The mix of the present invention may contain ingredients other than the fine wheat flour and specific granules. The other ingredients may be any ingredients that are solid at room temperature and normal pressure and can be used in the production of spring roll wrappers, without any particular limitations, such as cereal flour other than wheat, salt, powdered seasonings such as sugar, thickening polysaccharides, vegetable proteins (soybean flour, wheat protein, etc.), egg powder (whole egg powder, egg yolk powder, egg white powder), spices, etc., and these may be used alone or in combination of two or more.

[0023] The mix of the present invention can be produced by mixing various raw materials including fine wheat flour and specific granules. The mix of the present invention is typically in a powder form at room temperature and normal pressure. In this specification, "normal temperature and normal pressure" refers to the ambient temperature and pressure in the environment in which the mix of the present invention is usually produced, specifically, for example, an ambient temperature of 25°C and 1 atmosphere.

[0024] The spring roll wrapper can be produced using the mix of the present invention in a conventional manner. The method for producing the spring roll wrapper typically includes a dough preparation step of preparing dough using the mix (powdered ingredients including cereal flour) and liquid ingredients, and a dough baking step of baking the dough.

[0025] The dough preparation step can be carried out according to a conventional method. Typically, a liquid ingredient is added to a mix and stirred using a commercially available mixer or the like to prepare a liquid or paste-like dough that has fluidity at room temperature and normal pressure. Water is usually used as the liquid ingredient, but liquids other than water can be used instead of or in addition to water. Examples of liquids other than water include dashi stock, soy sauce, and liquid eggs (whole eggs). The liquid ingredient may also be one in which powder such as salt is dissolved or dispersed.

[0026] In the dough preparation step, the amount of liquid ingredient added to the mix is ​​not particularly limited, but from the viewpoint of improving the texture of the spring roll wrapper and productivity, it is preferably 70 to 150 parts by mass, more preferably 80 to 130 parts by mass, per 100 parts by mass of the mix or the wheat flour in the mix.

[0027] The dough baking step can be carried out in a conventional manner using a baking machine. Typically, the dough baking step can be carried out by supplying an appropriate amount of the dough that has fluidity at room temperature and normal pressure, prepared in the dough preparation step, to a dough heating section provided in the baking machine and heating it, and the dough supplied to the dough heating section solidifies over time to become a spring roll wrapper. The dough heating section is the part of the baking machine that comes into contact with the dough, and is typically made of metal such as an iron plate. The dough heating section is heated by a heater provided in the baking machine to a temperature at which the dough in contact with the dough heating section can be baked. The baking machine may be any type that can be used to produce spring roll wrappers, and examples include a plate-type baking machine in which the dough heating section is a flat, plate-shaped, uncurved dough heating section, and a drum-type baking machine in which the dough heating section is curved. The drum-type baking machine is equipped with a rotating drum that rotates around a horizontal axis, and the outer peripheral surface of the rotating drum functions as the dough heating section. By supplying and heating dough to the outer peripheral surface (dough heating section) of the rotating drum, which is heated to a high temperature, a strip-shaped spring roll wrapper extending circumferentially around the rotating drum is formed on the outer peripheral surface.

[0028] In the dough baking step, the baking temperature of the dough, i.e., the temperature of the dough heating section of the baking machine used to bake the dough, is not particularly limited, but from the viewpoint of the balance between the formability and flexibility of the spring roll wrapper (ease of handling when wrapping the filling), it is preferably 110 to 190°C, more preferably 120 to 170°C. From the same viewpoint, the baking time of the dough, i.e., the time the dough is in contact with the dough heating section, is preferably 15 to 60 seconds, more preferably 20 to 45 seconds.

[0029] The baked dough (i.e., spring roll wrapper) is removed from the dough heating section of the baking machine, cooled to a predetermined temperature, and then cut into a predetermined size (e.g., the size of one product unit). There are no particular restrictions on the method for cooling the baked dough, and it may be forced cooling using a cooling means such as blowing cold air, or natural cooling without using a cooling means.

[0030] The thickness of the spring roll wrapper to be produced is not particularly limited, but is preferably 0.4 to 0.8 mm from the viewpoint of improving the texture after frying, etc. In this specification, the "thickness of the spring roll wrapper" refers to the thickness of the spring roll wrapper in the portion where the specific granular material is not present.

[0031] When a spring roll wrapper mix contains a powder with a relatively long particle size (diameter), such as a specific granular material, there is a concern that problems may occur during the production of spring roll wrappers. One example of such a problem is that when a fluidized dough prepared using the mix is ​​supplied to the dough heating section of a baking machine using a dough supply means such as a nozzle, the fluidized dough may clog the supply means. Another example of such a problem is that it is more difficult to adjust the thickness of the spring roll wrapper than with a regular spring roll wrapper mix that does not contain the granular material. However, because the particle size of the specific granular material is adjusted to the specified range, the mix of the present invention eliminates concerns about the occurrence of such problems. In other words, the mix of the present invention allows for the efficient and stable production of high-quality spring roll wrappers that are less susceptible to deterioration over time in the texture of fried spring rolls.

[0032] The spring rolls produced using the spring roll wrappers produced by the above-described production method can be produced in a conventional manner, which typically includes a step of wrapping ingredients in the spring roll wrapper to obtain a spring roll intermediate product, and a step of deep-frying the spring roll intermediate product.

[0033] The ingredients can be any ingredient that can be used in the production of spring rolls, without any particular limitations. Examples include vegetables such as cabbage, Chinese cabbage, bean sprouts, carrots, onions, chives, eggplant, bell peppers, bamboo shoots, ginger, various mushrooms, and various beans; meats such as beef, pork, chicken, and lamb; seafood such as fish, shrimp, crab, and squid; and processed foods such as glass noodles and rice vermicelli. These ingredients can be used alone or in combination with two or more. The ingredients can be used in combination with seasonings such as salt, soy sauce, vinegar, sake, and miso. The ingredients can be cooked ingredients that have been seasoned, heated, or otherwise prepared, or uncooked ingredients that have not been cooked. [Example]

[0034] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0035] [Examples 1 to 13, Comparative Examples 1 to 6: Spring Roll Wrapper Mixes] Granules A to K shown in Table 1 below were prepared as one of the ingredients for the spring roll wrapper mix. Granules A, B, and D are each ground corn kernels. Granule C is ground dried noodles. Granules E, F, and K are each grains. Granule G is a ground puffed product produced by the method described below. Granules H and I are each ground instant noodles. Granule J is starch granules. The particle size of the granules was adjusted using a sieve with a mesh size of 6, 7, 8, 10, 12, 14, 16, 20, 24, 36, 38, or 70. The ingredients (wheat flour, granules, salt, and sugar) listed in the "Mix composition (parts by mass)" column in Tables 2 and 3 below were mixed at room temperature and pressure to produce a powder mix for spring roll wrappers. The wheat flour used was semi-strong flour (manufactured by Nisshin Flour Milling Inc., product name "Toku Number One") that passed through a 24-mesh sieve.

[0036] [Table 1]

[0037] Granule G was produced by the following method. First, 15 parts by mass of water was added to 100 parts by mass of ground wheat grains, and the mixture was pressurized and heated using a twin-screw extruder at a barrel temperature of 60 to 120°C according to conventional methods. The mixture was then extruded through a die nozzle with a die diameter of 4 mm to produce puffed wheat flour (puffed product). The puffed wheat flour was then cut using a rotary cutter to obtain roughly spherical granules with a maximum diameter (particle size) of approximately 10 to 20 mm. The granules were dried by heating under conditions that maintained the product temperature of the granules at 100°C for 30 minutes, and then pulverized using a pin mill to produce a pulverized puffed wheat flour product. The pulverized puffed wheat flour product thus obtained was designated puffed product G.

[0038] (Spring roll manufacturing) Spring rolls were produced using the mixes of the Examples and Comparative Examples by a conventional method. Specifically, one of the mixes of the Examples and Comparative Examples was first mixed with salad oil and water to prepare a dough that was fluid at room temperature and normal pressure. The amount of salad oil used was 3 parts by mass per 100 parts by mass of wheat flour in the mix, and the amount of water used was 125 to 160 parts by mass per 100 parts by mass of wheat flour. Next, dough was supplied from a dough supply nozzle serving as dough supply means to the heated outer surface (dough heating section) of a drum-type baking machine, and the dough was baked on the outer surface to produce a long, strip-shaped spring roll wrapper with a thickness of 0.50 to 0.55 mm. A rectangular shape measuring 190 mm in length and 190 mm in width in plan view was cut from this strip-shaped spring roll wrapper, and the cut spring roll wrapper was used as the spring roll wrapper for one spring roll. Next, fillings were wrapped in the spring roll wrappers to obtain spring roll intermediates, which were then flash-frozen in a freezer at an internal temperature of -40°C and then transferred to another freezer and stored for 24 hours to obtain frozen spring roll intermediates. The frozen spring roll intermediates were then deep-fried in salad oil at 175-180°C to produce the desired spring rolls. The filling used was a seasoned mixture of glass noodles, shredded bamboo shoots, shiitake mushrooms, carrots, and shredded pork.

[0039] [Evaluation test] A panel of 10 experts produced the spring rolls of the Examples and Comparative Examples and evaluated the manufacturing operability of the spring roll intermediates according to the following evaluation criteria. The most common evaluation result among the 10 experts was used as the evaluation result for the manufacturing operability of the target. After the spring rolls of the Examples and Comparative Examples were produced, they were left in an environment with an ambient temperature of 25°C for 4 hours, and then the 10 experts ate them and evaluated the texture (crispness, firmness) of the spring roll wrappers according to the following evaluation criteria. The average score of the 10 experts was used as the evaluation result for the texture of the target. The results are shown in Tables 2 and 3 below. In Comparative Examples 3 and 6, the spring roll wrappers could not be produced well (manufacturing operability was rated C), and the texture could not be evaluated.

[0040] <Evaluation criteria for manufacturing workability> A: The dough supply nozzle was not clogged with dough, and a strip of dough with a uniform thickness and no breaks such as cuts was formed on the outer surface of the drum-type baking machine (dough heating section), which was good. B: The dough supply nozzle was clogged with dough, or part of the dough formed on the outer surface of the drum-type baking machine (dough heating section) was damaged, but it was not enough to interfere with production. C: The dough supply nozzle was clogged with dough, causing problems in production, or part of the dough formed on the outer surface of the drum-type baking machine (dough heating section) was damaged, making it defective. <Crispness evaluation criteria> 5 points: Very crispy compared to the control, extremely good. 4 points: Crispy and good compared to the control. 3 points: Slightly crispier than the control, slightly better. 2 points: Crispness equivalent to the control. 1 point: Less crispy than the control, poor quality. <Luck evaluation criteria> 5 points: No stiffness, crisp texture, extremely good. 4 points: Although there is some wear, it is significantly less than the control example and is good. 3 points: There is some wear, but it is less than the control example and is somewhat better. 2 points: There is a pull equivalent to the control example. 1 point: Stronger pull than the control example, poor quality.

[0041] [Table 2]

[0042] As shown in Table 2, the mix of the example contains granules C to J, which are specific granules that can pass through a 6-mesh sieve but not a 24-mesh sieve. Therefore, compared to the mix of the comparative example, which uses granules A, B, or K, which are not specific granules, the texture of the spring roll wrappers in spring rolls that have been fried for a relatively long time is better, and the manufacturing process is also easier.

[0043] [Table 3]

[0044] As shown in Table 3, the mix of the example has a content of a specific granular material (granular material F) that passes through a 6-mesh sieve but not a 24-mesh sieve in the range of 2 to 35 parts by mass per 100 parts by mass of wheat flour in the mix. Therefore, compared to the mix of the comparative example in which the content of the specific granular material is outside this range, the texture of the spring roll wrappers in spring rolls that have been fried for a relatively long time is better, and the manufacturing workability is also better.

Claims

1. The sieve contains wheat flour that passes through a 24-mesh sieve and granules that pass through a 6-mesh sieve but do not pass through a 24-mesh sieve, the granules are at least one selected from the group consisting of grains, ground grains, starch granules, ground instant noodles, ground dried noodles, breadcrumbs, and ground puffed food; The content of the granules is 2 to 35 parts by mass per 100 parts by mass of the wheat flour.

2. The spring roll wrapper mix according to claim 1, wherein the pulverized puffed material is a pulverized product of cereal flour or a puffed dough containing the cereal flour.

3. A method for producing spring roll wrappers, comprising: preparing dough using the spring roll wrapper mix according to claim 1 or 2 and a liquid ingredient; and baking the dough.

4. A method for producing a spring roll, comprising the steps of: wrapping ingredients in the spring roll skin produced by the method of claim 3 to obtain a spring roll intermediate; and frying the spring roll intermediate.

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