Method for manufacturing spring roll

Abstract

To provide a technology for manufacturing 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 comprises: an oil-and-fat application step for applying 0.01-1 g of powdery oil-and-fat having a specific fraction passing through a sieve with an opening of 6 mesh but not passing through a sieve with an opening of 20 mesh to 1 g of the spring roll skin; and a step for acquiring a spring roll intermediate product where the ingredients are wrapped with a spring roll skin while setting the powdery oil-and-fat applied surface of the spring roll skin inside; and a frying step for frying the spring roll intermediate product. In the oil-and-fat application process, the powdery oil-and-fat is applied to the surface of the spring roll skin so as to maintain the granular shape of the powdery oil-and-fat even after applied to the surface of the spring roll skin.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing spring rolls. [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 also 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 to 5 disclose techniques aimed at reducing the deterioration in the texture of spring roll skins over time in deep-frying spring rolls.

[0003] Patent Document 1 describes a method of forming a coating layer by applying a water-repellent oil or fat (e.g., lard or fat) that hardens into a paste at room temperature to the inner surface of dough (spring roll wrapper) before deep-frying, which will be the surface when the filling is wrapped in the dough.

[0004] Patent Document 2 describes a method for producing spring rolls, which includes the steps of sprinkling edible solid matter having a particle size within a specific range 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 2 lists dry bread crumbs, glass noodle powder, grain powder, etc. as specific examples of the edible solid matter (see

[0007] of Patent Document 2), but does not mention powdered oils or fats.

[0005] Patent Document 3 describes that in the production of noodle skin foods such as spring rolls, an oil layer is formed on 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 on which the oil layer is formed faces inward. In the examples, powdered oil is used as the oil that forms the oil layer (Table 2 in

[0024] of Patent Document 3).

[0006] Patent Document 4 describes a spring roll wrapper coated with crystals of fat or oil on its surface. The spring roll wrapper described in Patent Document 4 is produced by heating the crystalline fat or oil to a temperature above its melting point to turn it into a liquid, and then applying the liquid fat or oil to the surface of the spring roll wrapper using a spray or the like (

[0008] of Patent Document 4).

[0007] Patent Document 5 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 5 includes fried foods wrapped in noodle sheets, such as deep-fried spring rolls. The fried food described in Patent Document 5 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]

[0008] [Patent Document 1] Japanese Utility Model Application Publication No. 60-147296 [Patent Document 2] Japanese Utility Model Application Publication No. 5-82295 [Patent Document 3] Japanese Patent Application Publication No. 9-299053 [Patent Document 4] Japanese Patent Application Publication No. 11-46710 [Patent Document 5] International Publication No. 2007 / 013314 Summary of the Invention [Problem to be solved by the invention]

[0009] The techniques described in Patent Documents 1 to 5 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.

[0010] An object of the present invention is to provide a technique for producing 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]

[0011] The present invention provides a method for producing a spring roll, comprising a filling and a spring roll skin that wraps the filling, The method for producing spring rolls comprises: an oil-and-fat application step of applying 0.01 to 1 g of a specific fraction of powdered oil that passes through a 6-mesh sieve but does not pass through a 20-mesh sieve to the surface of the spring roll wrapper, per 1 g of the spring roll wrapper; a step of wrapping the ingredients in the spring roll wrapper with the powdered oil-applied surface of the spring roll wrapper facing inward to obtain a spring roll intermediate; and a step of frying the spring roll intermediate, wherein in the oil-and-fat application step, the powdered oil is applied to the surface of the spring roll wrapper such that the particle shape of the powdered oil is maintained even after being applied to the surface of the spring roll wrapper. [Effects of the Invention]

[0012] 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

[0013] The present invention is a method for producing a spring roll that includes ingredients and a sheet-like spring roll wrapper that wraps the ingredients, and uses the ingredients and the spring roll wrapper as raw materials.

[0014] 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.

[0015] The spring roll wrapper can be any material that can be used for making spring rolls, without any particular limitations. The spring roll wrapper is typically produced by preparing a liquid or paste-like dough that has fluidity at room temperature and normal pressure, and baking the dough. The dough is prepared by adding a liquid dough ingredient containing water to a solid dough ingredient containing cereal flour, and stirring the mixture using a commercially available mixer or the like. The dough can be baked in a conventional manner using a known baking machine, such as a drum-type baking machine.

[0016] 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 rolls of the present invention is usually carried out, specifically, for example, an ambient temperature of 25°C and 1 atmosphere.

[0017] The term "cereal flour" refers to a material derived from grains that is powdery at room temperature and pressure, and includes cereal flour such as wheat flour and starch such as tapioca starch. The spring roll wrapper may contain one or more types of cereal flour. The 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. 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. The amount of the liquid dough ingredient added to the solid dough ingredient is not particularly limited, but is usually about 70 to 150 parts by mass per 100 parts by mass of the solid dough ingredient or the cereal flour in the solid dough ingredient.

[0018] The method for producing a spring roll of the present invention includes a step of applying a powdered oil to the surface of a spring roll wrapper (oil application step), a step of wrapping ingredients in the spring roll wrapper with the powdered oil-applied surface facing inward to obtain a spring roll intermediate (intermediate product production step), and a step of frying the spring roll intermediate (frying step).The target spring roll is obtained by the frying step.

[0019] The intermediate product production step and the frying step can be carried out according to conventional methods. The spring rolls obtained by the production method of the present invention can be stored at room temperature, refrigerated, or frozen. When eating the spring rolls after such storage, they can be heated using a heating cooker such as a microwave oven.

[0020] The method for producing spring rolls of the present invention is characterized in that, in the oil-and-fat application step, a specific amount of powdered oil that is solid at room temperature and normal pressure is applied to one of both sides of the sheet-like spring roll wrapper that will become the side relatively closer to the filling (the side facing the filling) in the spring roll intermediate product produced in the next step. In the oil-and-fat application step, the powdered oil is applied to the surface of the spring roll wrapper so that the particle shape of the powdered oil is maintained even after being applied to the surface of the spring roll wrapper. In other words, in the oil-and-fat application step, the powdered oil is applied to the surface of the spring roll wrapper in a solid (granular) state without being liquefied.

[0021] The powdered oil used in the oil-adhering step contains a specific fraction that passes through a 6-mesh sieve but does not pass through a 20-mesh sieve, i.e., a 6-mesh-through, 20-mesh-over fraction. In the present invention, "mesh" conforms to JIS Z 8801-1, the JIS test sieve standard. Therefore, the "6-mesh sieve" refers to a sieve with 3.35 mm openings, and the "20-mesh sieve" refers to a sieve with 850 μm openings.

[0022] According to the method for producing spring rolls of the present invention, by employing the characteristic oil-and-fat application step, in the spring roll intermediate product, a large amount of powdered oil is dispersed between the filling and the spring roll skin enclosing it, thereby limiting contact between the filling and the spring roll skin. When the spring roll intermediate product is fried, the spring roll skin dehydrates and the powdered oil melts and disappears, leaving a space in the fried spring roll where the powdered oil was previously located between the dehydrated and crispy spring roll skin and the filling. This space inhibits the transfer of moisture from the filling to the spring roll skin, which is the cause of deterioration over time in the texture of fried spring rolls. Therefore, the crispy, favorable texture of the spring roll skin immediately after frying is likely to be maintained even after a relatively long time has passed since frying. Furthermore, in order to improve the crispness of the spring roll wrapper of fried spring rolls, it is effective to increase the degree of dehydration of the spring roll wrapper by activating the exchange phenomenon between the moisture in the spring roll wrapper and the surrounding oil during frying. However, if a space is formed between the spring roll wrapper and the ingredients during frying, oil will penetrate into the space, and as a result, more of the spring roll wrapper will come into contact with the oil than if the space were not present and the spring roll wrapper were in contact with the ingredients. This makes it easier for the spring roll wrapper to dehydrate, and spring rolls with a strong crispness can be obtained. Therefore, according to the present invention, spring rolls with a good crispy texture can be obtained not only immediately after frying, but also after a relatively long time has passed since frying.

[0023] The amount of the powdered oil of the specific fraction (hereinafter simply referred to as "specific fraction") attached in the oil-and-fat attachment step is 0.01 to 1 g per 1 g of the spring roll wrapper to be attached. If the amount of the specific fraction attached is less than 0.01 g per 1 g of spring roll wrapper, the effect of the powdered oil (the effect of improving the texture of the spring roll wrapper) may not be fully achieved. If the amount of the specific fraction attached is more than 1 g per 1 g of spring roll wrapper, for example, it may become difficult to wrap ingredients in the spring roll wrapper, reducing workability during spring roll production and causing problems in the production of spring rolls. The amount of the specific fraction attached in the oil / fat attachment step is preferably 0.020 to 0.8 g, more preferably 0.025 to 0.7 g, per 1 g of the spring roll wrapper to which the specific fraction is attached.

[0024] In addition, the total amount of powdered oil and fat, including the specific fraction, applied in the oil and fat application step is preferably 1.2 g or less per 1 g of the spring roll wrapper to be applied.

[0025] The effect of the powdered oil depends largely on the specific fraction, and if the specific fraction is small enough to pass through a 20-mesh sieve, the effect may not be fully exerted. On the other hand, if the specific fraction is large enough not to pass through a 6-mesh sieve, the workability during spring roll production may be reduced, which may cause problems in the production of spring rolls. From the viewpoint of ensuring the effect of the powdered oil, the proportion of the mass of the specific fraction to the total mass of the powdered oil used in the oil-and-fat application step (specific fraction occupancy rate) is preferably 40% by mass or more, more preferably 60% by mass or more, relative to the total mass of the powdered oil. It is preferable that 100% by mass, i.e., all of the powdered oil used in the oil-and-fat application step is the specific fraction.

[0026] The powdered oil used in the oil-and-fat application step may contain fractions other than the specific fraction, such as a relatively large fraction that does not pass through a 6-mesh sieve and / or a relatively small fraction that passes through a 20-mesh sieve, and may also contain liquid oil that is fluid at room temperature and normal pressure, provided that the specific fraction is not affected. However, from the viewpoint of ensuring the effects of the powdered oil, the total content of components other than the specific fraction in the powdered oil is preferably 40% by mass or less, more preferably 20% by mass or less, based on the total mass of the powdered oil. Furthermore, from the viewpoint of improving workability during spring roll production, the content of the fraction that does not pass through a 6-mesh sieve in the powdered oil is preferably 20% by mass or less, more preferably 10% by mass or less, based on the total mass of the powdered oil. Furthermore, the amount of powdered oil that does not pass through a 6-mesh sieve applied in the oil-and-fat application step is preferably 0.1 g or less per 1 g of the spring roll wrapper to be applied.

[0027] The powdered oil used in the oil-and-fat application step can be any powdered oil that can be used in foods, without any particular limitations, provided that it contains the specific fraction. The type of oil or fat in the powdered oil or fat is not particularly limited, and examples thereof include vegetable oils and fats 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 and fats such as beef tallow, lard, and fish oil; hydrogenated oils and fats thereof; and mixed oils and fats containing two or more of these, and these can be used alone or in combination. Known methods for producing the powdered oils and fats include a method of pulverizing solid oils and fats at room temperature and pressure to form a powder, a method of adsorbing oils and fats to an excipient to form a powder, freeze-drying, spray-drying, etc. Powdered oils and fats produced by any of these methods can be used in the present invention. The particle size distribution of the powdered oils and fats, such as adjusting the content of the specific fraction in the powdered oils and fats, can be adjusted using a conventionally known sieving method.

[0028] The melting point of the powdered oil used in the oil-adhering step is preferably 40 to 68° C., more preferably 50 to 68° C. If the melting point of the powdered oil is too low, the effect of the powdered oil may be reduced, whereas if the melting point of the powdered oil is too high, the oil may solidify during consumption, which may deteriorate the texture. 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."

[0029] In the oil-adhering step, the method for adhering the powdered oil to the spring roll wrapper is not particularly limited, provided that the particle shape of the powdered oil is maintained even after adhering to the surface of the spring roll wrapper. For example, the powdered oil may be sprinkled from above the spring roll wrapper. [Example]

[0030] 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.

[0031] (Spring roll wrapper manufacturing) A dough having fluidity at room temperature and normal pressure was prepared by mixing 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. The dough was then baked using a drum-type baking machine to produce long, strip-shaped spring roll wrappers with a thickness of 0.50 to 0.55 mm. A rectangular shape in plan view, 190 mm long and 190 mm wide, was cut out from this strip-shaped spring roll wrapper, and the cut spring roll wrapper was used as the spring roll wrapper for one spring roll.

[0032] [Control example: Spring roll production] Spring rolls were produced using the spring roll wrappers in a conventional manner. Specifically, fillings were wrapped in the spring roll wrappers to obtain spring roll intermediates, which were then rapidly frozen in a freezer at an internal temperature of -40°C and then transferred to the freezer and stored for 24 hours to obtain frozen spring roll intermediates. Next, the frozen spring roll intermediates were 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.

[0033] [Examples 1 to 8, Comparative Examples 1 to 4: Production of spring rolls] Before wrapping the ingredients in the spring roll wrapper to produce the spring roll intermediate, one of the oils A to H shown in Table 1 below was applied to the surface of the spring roll wrapper that would be relatively closer to the ingredients in the spring roll intermediate. Spring rolls were produced in the same manner as in the control example, except that The oil was applied to the spring roll wrapper by sprinkling powdered oil or applying liquid oil. The "sprinkling powdered oil" method is a method of sprinkling powdered oil from above the spring roll wrapper. The "application of liquid oil" method is a method of applying liquid oil to the surface of the spring roll wrapper using an applicator such as a brush.

[0034] Fats A to E, G, and H are powdered fats that are solid (granular) at room temperature and normal pressure, while fat F is liquid fat that is liquid at room temperature and normal pressure. The powdered fats were produced by pulverizing raw fats that are solid at room temperature and normal pressure, and then sieving the pulverized material to adjust the particle size. Details of fats A to H are as follows. Raw material oil for oil A: Yokoseki Oil & Fat Industries Co., Ltd., product name "HR-35", rapeseed oil, melting point 35°C Raw material oil for oil B: Yokoseki Oil & Fat Industries Co., Ltd., product name "Vougeot S", shortening, melting point 40°C Raw material oils for oils C, D, G, and H: Yokoseki Oil & Fat Industries Co., Ltd., product name "Extremely Hardened Palm Oil", palm oil, melting point 57°C Raw material oil for oil E: Yokoseki Oil Industry Co., Ltd., product name "rapeseed extremely hardened oil", rapeseed oil, melting point 67°C Oil F: Nisshin Oillio Group Co., Ltd., product name "Nissin Canola Oil", blended rapeseed oil, melting point -10°C (liquid at room temperature and pressure)

[0035] [Table 1]

[0036] [Evaluation Test 1] A panel of 10 experts produced the spring rolls of the Control Example, Example, and Comparative Example, and evaluated the manufacturing operability in the process of wrapping the ingredients in the spring roll wrapper according to the following evaluation criteria. The most common evaluation result among the 10 experts 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 evaluation results are shown in Tables 2 and 3 below. <Evaluation criteria for manufacturing workability> A: Very good with no problems. B: Workability is somewhat poor, but to the extent that it does not interfere with production. C: Workability is poor, causing some problems in manufacturing.

[0037] [Evaluation Test 2] After the spring rolls of the Control Example, Examples, and Comparative Examples were produced, they were left in an environment with 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 evaluation criteria. The average scores of the 10 experts are shown in Tables 2 and 3 below.

[0038] <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.

[0039] [Table 2]

[0040] As shown in Table 2, in the working examples, prior to wrapping the ingredients in the spring roll wrapper, powdered oils of specific fraction B (oils A to E) that pass through a 6-mesh sieve but not a 20-mesh sieve were applied to the surface of the spring roll wrapper that would face the ingredients so as to maintain the particle shape of the powdered oil.As a result, compared to the control examples and comparative examples that did not meet this requirement, the texture of the spring roll wrappers of the spring rolls that had been fried for a relatively long time was better, and the manufacturing workability was also good.

[0041] [Table 3]

Claims

1. A method for producing a spring roll, comprising: a filling material and a spring roll skin that wraps the filling material; an oil-and-fat application step of applying a specific fraction of powdered oil and fat that passes through a 6-mesh sieve but does not pass through a 20-mesh sieve to the surface of the spring roll wrapper in an amount of 0.01 to 1 g per 1 g of the spring roll wrapper; A step of wrapping the ingredients in the spring roll skin with the powdered oil-adhered surface of the spring roll skin facing inward to obtain a spring roll intermediate product; The spring roll intermediate product is fried in oil. In the oil-and-fat application step, the powdered oil is applied to the surface of the spring roll wrapper so that the particle shape of the powdered oil is maintained even after being applied to the surface of the spring roll wrapper.

2. The method for producing spring rolls according to claim 1, wherein the ratio of the mass of the powdered oil of the specific fraction to the total mass of the powdered oil used in the oil-and-fat attachment step is 40% by mass or more.

3. The method for producing a spring roll according to claim 1 or 2, wherein the melting point of the powdered oil is 40 to 68 ° C.

4. The method for producing a spring roll according to claim 1 or 2, wherein the amount of the powdered oil of the specific fraction attached in the oil-and-fat attachment step is 0.02 to 0.8 g per 1 g of the spring roll wrapper.

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