Method for manufacturing spring roll skin

Abstract

To provide a technology for manufacturing a spring roll skin enabling manufacture of a spring roll having good palate feeling even when a relatively long time passes not only just after fried but also after fried.SOLUTION: A method for manufacturing a spring roll skin comprises: a dough preparation step for preparing dough using grain flour and water; and a dough baking step for baking the dough to manufacture the spring roll skin. Oil or fat is applied to the dough during baking, or after baking until cooling. In the dough preparation step, pH of the dough may be adjusted to be in a neutral region after preparing the dough the pH of which is in an acidic region or an alkaline region.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing 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, the texture of spring roll skins tends to deteriorate over time as moisture from the ingredients migrates to the skin 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 to 4 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 for microwave cooking, which uses spring roll dough of a specific composition and includes a step of contacting and adhering a food material containing polysaccharides and / or cereal powder with the spring roll dough before frying the spring roll dough, and also describes that the food material may contain fats and oils (Patent Document 1, paragraph

[0020] ).Patent Document 1 also describes, as an example of a method for contacting and adhering the food material with the spring roll dough, a method in which a spray or the like is installed at a desired process section of a known spring roll making machine and the food material is contacted and adhered to a desired position on the spring roll dough using the spray or the like (Patent Document 1, paragraph

[0024] ).

[0004] Patent Document 2 describes the production of noodle skin foods such as spring rolls, in which an oil layer is formed over 50% or more of the surface area of ​​one side of the noodle skin (spring roll skin), and when the ingredients are wrapped in the noodle skin, the side with the oil layer formed faces inward. Patent Document 3 describes a technology for improving the oil to be applied to the noodle skin. The noodle skins to which the technologies described in Patent Documents 2 and 3 are applied are finished products manufactured by baking dough and then cooling it, and Patent Documents 2 and 3 do not describe the application of oil to dough, which is an intermediate product in the process of manufacturing the noodle skin.

[0005] Patent Document 4 describes a fried food containing an ingredient and a coating covering the ingredient, which has a barrier layer containing oil and fat between the ingredient and the coating. The fried food described in Patent Document 4 includes fried foods wrapped in noodle sheets, such as deep-fried spring rolls. The fried food described in Patent Document 4 is produced by alternately attaching oil and fat and an oil-absorbing substance, such as dry breadcrumbs, to the surface of the ingredient to form the barrier layer, then applying batter to the barrier layer and frying. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 9-28358 [Patent Document 2] Japanese Patent Application Publication No. 9-299053 [Patent Document 3] Japanese Patent Application Laid-Open No. 2007-330204 [Patent Document 4] International Publication No. 2007 / 013314 Summary of the Invention [Problem to be solved by the invention]

[0007] The techniques described in Patent Documents 1 to 4 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 method for producing a spring roll wrapper, which comprises a dough preparation step of preparing dough using cereal flour and water, and a dough baking step of baking the dough to produce a spring roll wrapper, in which oil or fat is applied to the dough during baking or during the period from baking to cooling the dough. [Effects of the Invention]

[0010] According to the present invention, a spring roll wrapper is provided that can be used to produce spring rolls that have a good texture not only immediately after frying but also when a relatively long time has passed since frying. DETAILED DESCRIPTION OF THE INVENTION

[0011] The method for producing spring roll wrappers of the present invention includes a dough preparation step of preparing dough using cereal flour and water, and a dough baking step of baking the dough to produce spring roll wrappers.

[0012] The dough preparation step can be carried out according to a conventional method. Typically, a liquid dough ingredient containing water is added to a solid dough ingredient containing cereal flour, and the mixture is stirred using a commercially available mixer or the like to prepare a liquid or paste-like dough that is fluid at room temperature and normal pressure. The solid dough ingredients refer to the ingredients of the dough that are solid or have no fluidity at room temperature and normal pressure. A mixture of the solid dough ingredients is also called a "mix." The liquid dough ingredients refer to the ingredients of the dough that are liquid or have fluidity at room temperature and normal pressure.

[0013] In this specification, "room temperature and normal pressure" refers to the ambient temperature and pressure in the environment in which the method for producing spring roll wrappers of the present invention is normally carried out, specifically, for example, an ambient temperature of 25°C and 1 atmosphere.

[0014] The solid dough ingredients include at least cereal flours. In the present invention, "cereal flours" refers to grain-derived powdery substances 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 inherent in cereal flour or whole grain flour.

[0015] The cereal flours and starches conventionally used in the production of spring roll wrappers can be used without particular limitation, and one type of flour or two or more types can be used alone or in combination. Examples of cereal flours include wheat flour such as soft flour, medium-strength flour, hard flour, durum flour, whole wheat flour, and bran; buckwheat flour, rice flour, corn flour, barley flour, rye flour, adlay flour, barnyard millet flour, and foxtail millet flour. Examples of starches include unprocessed starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; and processed starches obtained by subjecting the unprocessed starches to one or more of the following treatments: gelatinization, etherification, esterification, acetylation, cross-linking, and oxidation.

[0016] Cereal flour constitutes the main ingredient of the dough, and usually accounts for 80% by mass or more of the total mass of the solid dough ingredients. The solid dough ingredients may be other ingredients than cereal flours, such as sugars, powdered seasonings such as salt, 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.

[0017] Water is usually used as the liquid dough 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 dough ingredient may also contain dissolved or dispersed powders such as salt.

[0018] In the dough preparation step, the amount of liquid dough ingredient added relative to the solid dough ingredient is not particularly limited, but from the viewpoint of improving the texture and productivity of the spring roll wrapper, the amount is preferably 70 to 150 parts by mass, more preferably 80 to 130 parts by mass, relative to 100 parts by mass of the solid dough ingredient or the cereal flour in the solid dough ingredient.

[0019] The dough baking step can be carried out in a conventional manner using a baking machine, except for the oil and fat application step described below. The dough baking step can typically 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.

[0020] 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 preferably 110 to 190°C, more preferably 120 to 170°C, from the viewpoint of the balance between the formability and flexibility of the spring roll wrapper (ease of handling when wrapping the filling). 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.

[0021] 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. The thickness of the spring roll wrapper to be produced is not particularly limited, but from the viewpoint of improving the texture after frying, it is preferably 0.40 to 0.80 mm, more preferably 0.45 to 0.65 mm.

[0022] The method for producing spring roll wrappers of the present invention is characterized in that oil or fat is applied to the dough during baking of the dough or during the period from baking of the dough to cooling. The phrase "during the baking of the dough" refers to the period during which the dough is heated, in other words, the period during which the dough is in contact with the heat source. In the case of baking dough using a baking machine, this refers to the period during which the dough is in contact with the dough heating section (heat source) of the baking machine that is heated to a predetermined temperature. The "period from the end of baking the dough until it is cooled" refers to the period from the end of heating the dough until the temperature of the dough reaches the same level as the ambient temperature. In the case of baking dough using a baking machine, "after the end of heating the dough" refers to the time when the dough leaves the dough heating section of the baking machine.

[0023] In the method for producing spring roll wrappers of the present invention, as described above, oils and fats are applied to the dough, which is an intermediate product during the production process of the spring roll wrappers. Therefore, spring rolls produced using the spring roll wrappers produced by this method can have a desirable crispy texture similar to that of the spring roll wrappers immediately after frying, not only immediately after frying but also even after a relatively long time has passed since frying. As a measure to reduce deterioration over time in the texture of fried spring roll wrappers, a method of applying oil to the finished spring roll wrapper (dough after cooling) has been known, as described in Patent Document 2. However, as is clear from a comparison between the Examples and Comparative Examples in Table 1 below, the method of the present invention is more effective than the conventional method. The reason for this is presumably that, in the present invention, the oil is applied to the dough during baking or until it is cooled after baking, and the dough typically has a temperature higher than the ambient temperature. Therefore, compared to the conventional method in which the oil is applied to the dough after cooling (dough whose temperature is similar to the ambient temperature), the oil is more likely to adhere to a wider area on the dough surface, and the effect of the oil is more easily maintained.

[0024] When applying oil to the dough during baking, in order to more reliably achieve the desired effect of the present invention, it is acceptable to apply the oil at the beginning of baking, i.e., immediately after the dough starts to be baked, but it is preferable to apply the oil after the beginning of baking has elapsed, specifically, after at least 1 second, more preferably at least 3 seconds, and even more preferably at least 5 seconds have elapsed since the start of baking. When applying oil or fat to dough after baking and before cooling, the temperature of the dough is lower than the temperature of the dough heating section of the baking machine used to bake the dough and higher than the ambient temperature around the dough. In this case, the temperature of the dough to be applied with oil or fat is preferably 40 to 100°C, more preferably 50 to 100°C, from the viewpoint of ensuring the effects of the oil or fat described above.

[0025] The timing of applying oil to the dough may be only during baking of the dough, only during the period from baking to cooling of the dough, or both of these periods, but preferably includes at least during baking of the dough. Applying oil to the dough during baking has the advantage that the oil is more easily absorbed into the dough and the dispersibility of the oil in the dough is improved, making it easier to obtain the effects of the oil. Another advantage of applying oil to the dough during baking is improved productivity of spring roll wrappers. That is, in conventional spring roll wrapper manufacturing methods using a baking machine, the dough baked in the dough heating section of the baking machine sticks to the dough heating section, making it difficult to remove the dough from the dough heating section, which can lead to reduced productivity of spring roll wrappers. However, when oil is applied to the dough during baking, i.e., the dough in contact with the dough heating section, the oil penetrates the dough and adheres to the surface of the dough heating section, improving the releasability of the dough and making it easier to remove the dough from the dough heating section. In short, by applying oil to the dough during baking in the dough baking process, it is possible to efficiently produce high-quality spring roll wrappers that have a good texture not only immediately after frying but also when a relatively long time has passed since frying.

[0026] The oil or fat to be applied to the dough can be any oil or fat that can be used in food, without any particular limitation, and may be vegetable oil or animal oil. Specific examples include vegetable oils such as salad oil, corn oil, soybean oil, safflower oil, rapeseed oil, palm oil, cottonseed oil, sunflower oil, rice bran oil, sesame oil, and olive oil; animal oils such as beef tallow, lard, and fish oil; hydrogenated oils and fats thereof; and mixed oils containing two or more of these, and these can be used alone or in combination.

[0027] The melting point of the fat or oil to be applied to the dough is preferably 40°C or higher, more preferably 40 to 80°C, and even more preferably 50 to 80°C. While a higher melting point of the fat or oil enhances the texture improvement effect of the spring roll wrapper, a melting point that is too high may make it difficult to apply the fat or oil to the dough, thereby reducing handleability. When applying a fat or oil with a high melting point to the dough, a pretreatment may be performed, as necessary, prior to applying the fat or oil to the dough, to increase the fluidity of the fat or oil, such as by heating the fat or oil to liquefy it. Note that when applying fat or oil to dough during baking, the melting point of the fat or oil is usually lower than the temperature of the dough during baking, and therefore the pretreatment is not necessary even if the melting point of the fat or oil is relatively high. The melting point of fats and oils can be measured, for example, in accordance with "Japan Oil Chemists' Society Standards for the Analysis of Fats and Oils 2.2.4.2 (1996) 1996 Edition."

[0028] In the present invention, ingredients other than fats and oils may be applied to the dough, provided that the effects of the present invention are not impaired, and in this case, a mixture of fats and oils and the other ingredients may be applied to the dough. However, from the viewpoint of more reliably achieving the effects of the present invention, it is preferable to apply only fats and oils to the dough in the baking step.

[0029] In the present invention, the method of applying oil to the dough is not particularly limited. Typically, in the environment in which the dough baking step is carried out, oil is in a liquid or paste state and has fluidity, and methods for applying such fluid oil to the dough include spraying with a sprayer, applying with a brush, etc.

[0030] The surface of the dough to which the oil or fat is applied is usually only the non-baking surface, i.e., only the surface opposite to the baking surface that comes into contact with the dough heating unit when the dough is baked using a baking machine, but the oil or fat may also be applied to the baking surface. Applying the oil or fat to the baking surface is typically possible when the oil or fat is applied to the dough after baking and before cooling.

[0031] The target area of ​​the dough to which the oil or fat is applied may be the entire area of ​​one side (e.g., the non-baked side) of the dough. Typically, the oil or fat is applied to the dough so that the oil or fat is uniformly applied to the entire area of ​​one side (e.g., the non-baked side) of the finished spring roll wrapper. Here, "uniformly applied oil or fat" encompasses a form in which the oil or fat is applied without gaps (so-called solid application) in a predetermined area (the entire area or a part of the area) on one side of the spring roll wrapper, and a form in which oil-applied areas and non-applied areas are mixed.

[0032] To ensure the effects of the present invention, the amount of oil or fat attached to the dough is preferably 0.005 to 0.15 g, more preferably 0.005 to 0.05 g, and even more preferably 0.01 to 0.03 g per 1 g of spring roll wrapper. If the amount of oil or fat attached is too small, there is little point in using it, and if the amount of oil or fat attached is too large, when the dough is baked using a drum-type baking machine, excessive oil or fat will adhere to the outer surface (dough heating section) of the drum-type baking machine, and the spring roll wrapper may fall off during baking.

[0033] In order to further enhance the effect of applying oils and fats to the dough, which is an intermediate product in the process of producing spring roll wrappers, as described above, it is preferable to prepare dough having a pH in the acidic or alkaline range in the dough preparation step, and then adjust the pH of the dough to a neutral range. By adjusting the pH of the dough in two stages, the dough to which oils and fats are applied in the subsequent process can become a dough with high affinity for oils and fats, making it easy for oils and fats to be absorbed, thereby further improving the effect of oil and fat adhesion. The reason for this is unclear, but it is presumed that adjusting the pH of the dough in two stages as described above in the dough preparation process denatures the gluten contained in the dough ingredients (such as cereal flour), imparting anti-foaming properties to the dough. Normally, when a fluid liquid or paste-like dough is heated and solidified, air bubbles are generated throughout the dough during this process. However, if the dough has anti-foaming properties, these air bubbles are more likely to disappear. Furthermore, in the dough solidified by heating, the areas where the air bubbles have disappeared during the solidification process become fine depressions including depressions or through-holes, and these depressions can have the effect of blending the oils and fats attached to the dough and diffusing the oils and fats throughout the dough. Furthermore, the two-stage pH adjustment of the dough and the resulting formation of the recesses can contribute to improved productivity of spring roll wrappers. Specifically, when oil or fat is applied to the dough during baking in a baking machine, as described above, the oil or fat penetrates the dough and adheres to the surface of the dough heating section of the baking machine, improving the dough's releasability from the dough heating section and potentially improving productivity of spring roll wrappers. However, depending on the amount of oil or fat used, the releasability may be too high, resulting in the unintended release of the dough from the dough heating section. In contrast, if the two-stage pH adjustment of the dough results in the formation of numerous recesses on the dough surface, the releasability is reduced, effectively preventing this problem. Therefore, by performing the two-stage pH adjustment of the dough in the dough preparation step and then applying oil or fat to the dough during baking in a subsequent step, the releasability from the dough heating section can be appropriately improved, thereby improving productivity of spring roll wrappers.

[0034] The "acidic range" is preferably pH 3.0 to 5.5, more preferably pH 3.0 to 4.5. The "alkaline range" is preferably pH 8.0 to 10.5, more preferably pH 9.0 to 10.5. The "neutral range" is preferably pH 6.0 to 7.5, more preferably pH 6.0 to 7.0. By adjusting the pH of the dough within the above ranges, it is possible to obtain the effects expected from adjusting the pH of the dough while preventing problems caused by adjusting the pH of the dough (such as reduced workability during baking of the dough and a deterioration in the taste of the spring roll wrapper).

[0035] The pH of the dough can be adjusted using an acidic or alkaline agent. Examples of the oxidizing agent include organic acids such as acetic acid and their salts. Examples of the alkaline agent include alkaline water, carbonates, bicarbonates, and phosphates. The two-stage pH adjustment of the dough can also be carried out by the method described in JP-A-2009-044986. If the two-stage pH adjustment of the dough is not performed, it is preferable to prepare the dough in the dough preparation step so that the pH of the dough prepared in the dough preparation step is preferably 6.0 to 7.5, more preferably 6.0 to 7.0.

[0036] From the viewpoint of ensuring the synergistic effect between the depressions on the dough surface resulting from the two-stage pH adjustment of the dough and the oil or fat attached to the dough, when the oil or fat is attached to the dough during baking, it may be done at the beginning of baking, i.e., immediately after the start of baking, but it is preferable to attach the oil or fat after the beginning of baking, specifically, after 1 second or more, more preferably 3 seconds or more have elapsed since the start of baking. This is because when baking a liquid or paste-like dough that has fluidity at room temperature and normal pressure, the dough has not solidified sufficiently in the beginning of baking, and the depressions have not been sufficiently formed on the surface of the dough.

[0037] The spring roll wrapper produced by the production method of the present invention can be used to produce spring rolls in the same manner as conventional spring roll wrappers. Spring rolls can typically be produced by placing ingredients on a spring roll wrapper, rolling up the ingredients with the spring roll wrapper to obtain an intermediate product, and frying the intermediate product. 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. After producing the intermediate product, the intermediate product may be stored in a refrigerator or frozen without being fried, and in this case, the spring roll can be obtained by frying the refrigerated or frozen stored intermediate product. Spring rolls made using the spring roll wrappers produced by the production method of the present invention may be stored at room temperature, refrigerated, or frozen, and when eating the spring rolls after such storage, they may be heated using a heating cooker such as a microwave oven. [Example]

[0038] 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.

[0039] [Control example: Spring roll wrapper production] 100 parts by weight of wheat flour (Nissin Flour Milling Co., Ltd., product name "Toku Number One," semi-strong flour), 1 part by weight of salt, and 120 parts by weight of water were mixed to prepare a dough that was fluid at room temperature and normal pressure (dough preparation step). The dough was then baked using a drum-type baking machine to produce spring roll wrappers with a thickness of 0.50 to 0.55 mm. The baking temperature of the dough (the temperature of the dough heating section of the baking machine) was 170°C, and the baking time of the dough (the time the dough was in contact with the dough heating section) was 30 seconds.

[0040] [Examples 1 to 8, Comparative Examples 1 to 3: Production of spring roll wrappers] Spring roll wrappers with a thickness of 0.5 to 0.55 mm were produced in the same manner as in the control example, except that a predetermined amount of oil was applied to the dough during the spring roll wrapper production process. The oil was applied to the dough either "during baking" (5 seconds after baking began), "between baking and cooling" (when the dough temperature was approximately 50°C), or "after cooling" (when the dough temperature was 25°C or lower), by spraying the oil onto the entire non-baked surface of the dough. If the oil had a high melting point and was not fluid enough to be sprayed, it was heated to liquefy it before being sprayed. Details of the oil applied to the dough are as follows: Oil A: Nisshin Oillio Group Co., Ltd., product name "Nissin Canola Oil", rapeseed oil, melting point -10°C (liquid at room temperature and pressure) Oil B: Yokoseki Oil Industry Co., Ltd., product name "Vougeot S", shortening, melting point 40°C Oil C: Yokoseki Oil & Fat Industries Co., Ltd., product name "Extremely Hardened Palm Oil", palm oil, melting point 57°C

[0041] [Examples 9-10: Production of spring roll wrappers] Spring roll wrappers with a thickness of 0.5 to 0.55 mm were produced in the same manner as in Example 2, except that the pH of the dough was adjusted in the dough preparation step. The pH of the dough was adjusted by the pH adjustment method A or B described below. pH adjustment method A: Using acetic acid as an acidic agent, a dough with an acidic pH (pH 4.1) is prepared, and then using sodium carbonate as an alkaline agent, the pH of the dough is adjusted to a neutral pH (pH 6.4). pH adjustment method B: Using sodium carbonate as an alkaline agent, prepare a dough with an alkaline pH (pH 9.3), then use acetic acid as an acidifying agent to adjust the pH of the dough to a neutral pH (pH 6.4).

[0042] [Evaluation Test 1] In the production of the spring roll wrappers of the Control Example, Examples, and Comparative Examples, five expert panelists visually observed the peeling of the dough from the dough heating section (outer periphery) of the drum-type baking machine, and evaluated the dough peelability according to the following evaluation criteria. The most common evaluation result among the five panelists was taken as the evaluation result for the subject of evaluation (in the case of a tie, the worse evaluation was taken as the result). The results are shown in Tables 1 and 2 below. <Evaluation criteria for fabric adhesion> A: During baking of the dough in the dough heating section of the drum-type baking machine, the dough adhered well to the dough heating section and did not fall off at all, which was good. B: During baking of the dough in the dough heating section of the drum-type baking machine, the dough adhered to the dough heating section fairly well, and although the dough was slightly slippery on the dough heating section, it hardly fell off, and was at a level that was not a problem. C: During baking of the dough in the dough heating section of the drum-type baking machine, the dough tends to naturally peel off from the dough heating section and fall off, which is defective.

[0043] (Spring roll manufacturing) Spring rolls were produced using any one of the spring roll wrappers from the Control, Examples, and Comparative Examples. Specifically, a rectangular shape measuring 190 mm in length and 190 mm in width in plan view was cut out from the spring roll wrapper to be evaluated, and cooked ingredients were placed on the cut spring roll wrapper and rolled up to obtain spring rolls (intermediate products) for frying. Next, the spring rolls for frying were stored in a freezer at an internal temperature of -40°C for 1 hour to obtain frozen spring rolls for frying. Next, the frozen spring rolls for frying were fried in salad oil at 175 to 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.

[0044] [Evaluation Test 2] After the spring rolls were made using any one of the spring roll wrappers from the Control, Examples, and Comparative Examples, they were left in an environment at an ambient temperature of 25°C for 4 hours, and then ate by a panel of 10 experts, who evaluated the texture (crispness, firmness) of the spring roll wrappers according to the following criteria. The average scores of the 10 experts are shown in Tables 1 and 2 below.

[0045] <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.

[0046] [Table 1]

[0047] As shown in Table 1, in the Examples, the timing for applying oil to the dough was "during baking" or "between baking and cooling the dough," and the texture of the spring roll wrappers for spring rolls that had been fried for a relatively long time was better than in the Comparative Examples, in which the timing was "after cooling the dough."

[0048] [Table 2]

Claims

1. The method includes a dough preparation step of preparing dough using cereal flour and water, and a dough baking step of baking the dough to produce a spring roll wrapper, The method for producing spring roll wrapper comprises adhering oil or fat to the dough during baking of the dough or after baking of the dough and before cooling.

2. The method for producing spring roll wrapper according to claim 1, wherein the melting point of the oil or fat is 40°C or higher.

3. The method for producing spring roll wrapper according to claim 1 or 2, wherein the amount of oil and fat attached is 0.005 to 0.15 g per 1 g of the spring roll wrapper.

4. 3. The method for producing spring roll wrapper according to claim 1, wherein in the dough preparation step, the dough having a pH in an acidic or alkaline range is prepared, and then the pH of the dough is adjusted to a neutral range.

Images