Flour for spring roll wrappers

Abstract

To provide an excellent wheat flour for egg roll skin.SOLUTION: A wheat flour for egg roll skin has the highest viscosity of 100-275 mPa s when heated, where the highest viscosity when heated is obtained as follows: a solution of 30 g including wheat flour of 1.8 g in terms of solid and added water is heated to 95°C and its viscosity is measured at 95°C, 160 rpm, the highest value of which represents the highest viscosity when heated.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to wheat flour for making spring roll wrappers. The present invention also relates to spring roll wrappers using wheat flour for spring roll wrappers and a method for making the same. The present invention also relates to spring rolls using wheat flour for spring roll wrappers and a method for making the same. [Background technology]

[0002] Wheat flour is a cereal made by grinding wheat, and is used as an ingredient in various foods. In recent years, wheat flour has been developed for a variety of uses, including bread, cakes, and noodles. Known examples of wheat flour for noodles include those described in Patent Document 1 and Patent Document 2. Patent Document 1 describes that by blending strong wheat flour having a specific particle size, wheat flour products with excellent suitability for secondary processing can be obtained. Specifically, Patent Document 1 describes using strong wheat as the raw material, wheat flour in which grains with a particle size of 50 to 160 μm account for 70% by mass or more and grains with a particle size of 50 to 110 μm account for 55% by mass or more.

[0003] Furthermore, Patent Document 2 proposes wheat flour specialized for producing udon noodles, which is made from a specific variety of soft wheat and has a specific average particle size and amount of starch loss. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2007-014224 A [Patent Document 2] JP 2015-159759 A Summary of the Invention [Problem to be solved by the invention]

[0005] The object of the present invention is to develop an excellent wheat flour for producing spring roll wrappers. Spring roll wrappers are similar to gyoza, shumai, and wonton wrappers in that they are noodle strips made from wheat flour, but differ from gyoza wrappers in that they are produced by baking. Spring roll wrappers must be thin yet strong enough to wrap the ingredients (stuffing), and must have a good texture after deep-frying. Furthermore, it is particularly preferable for the wrappers to have an excellent texture even when they are eaten after a certain time has elapsed since deep-frying, or when they are eaten after being frozen and thawed.

[0006] In view of the above circumstances, an object of the present invention is to provide an excellent wheat flour for producing spring roll wrappers which are not only easy to work with, such as for filling, but also have a good texture when fried. [Means for solving the problem]

[0007] The present inventors conducted extensive research into wheat flour that could solve the above-mentioned problems and discovered that excellent spring roll wrappers can be obtained by using wheat flour with a specific range of viscosity when heated, thereby completing the present invention.

[0008] The present invention includes, but is not limited to, the following inventions. [1] Wheat flour for spring roll wrappers having a maximum viscosity upon heating of 100 to 275 mPa s, wherein the maximum viscosity upon heating of the wheat flour is the maximum value measured at 160 rpm at 95°C after heating 30 g of a solution obtained by adding water to 1.8 g of wheat flour (solid content). [2] The wheat flour according to [1], having a protein content of 6.0 to 15.0% by mass. [3] Wheat flour according to [1] or [2], having a protein content of 10.0 to 15.0% by mass. [4] Wheat flour according to [2], having a protein content of less than 10.0% by mass and a maximum viscosity when heated of 200 mPa·s or less. [5] The wheat flour according to any one of [1] to [4] for producing frozen spring roll wrappers. [6] A spring roll wrapper made from the wheat flour described in any one of [1] to [5]. [7] A method for producing spring roll wrappers, comprising a step of obtaining baked dough using the wheat flour described in any one of [1] to [5] as a raw material. [8] A method for producing spring rolls, comprising a step of wrapping ingredients in a spring roll wrapper made from the wheat flour described in any one of [1] to [5]. [9] A method for producing frozen spring rolls, comprising the steps of wrapping ingredients in spring roll wrappers made from the wheat flour described in any one of [1] to [5], and freezing the resulting spring rolls. Effect of the Invention

[0009] According to the present invention, there is provided an excellent wheat flour for spring roll wrappers. That is, the wheat flour for spring roll wrappers according to the present invention makes it easy to produce spring roll wrappers, which are baked dough, and also provides spring roll wrappers that have sufficient strength to wrap ingredients.

[0010] The spring rolls produced from the wheat flour for spring roll wrappers according to the present invention have excellent texture of the wrapper after deep-frying, and the excellent texture is maintained even after frozen storage. [Brief description of the drawings]

[0011] [Figure 1] 1 is a graph showing the measurement conditions for maximum viscosity upon heating. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The present invention relates to wheat flour for producing spring roll wrappers. Spring roll wrappers are a type of noodle strip (noodle skin), but differ from wrappers for dumplings, wontons, etc. in that they are already baked. Spring rolls are often cooked by deep-frying, but in the present invention, the term "spring roll wrappers" encompasses both wrappers before cooking such as deep-frying and cooked wrappers.

[0013] The wheat flour for spring roll wrappers according to the present invention has a maximum viscosity of 100 to 275 mPa·s when heated. In the present invention, the maximum viscosity of wheat flour when heated is the maximum value of the viscosity measured at 160 rpm at 95°C after heating 30 g of a solution obtained by adding water to 1.8 g of wheat flour as a solid content to 95°C. In addition, a Rapid Visco Analyzer (RVA4500, Perten Instruments) or the like can be used as a viscosity measuring device. If the maximum viscosity when heated is less than 100 mPa·s, the strength of the spring roll wrapper after baking is weak, and it may be easily torn when peeled off from the drum-type baking machine and may also be easily torn when wrapping ingredients. On the other hand, if the maximum viscosity when heated exceeds 275 mPa·s, the skin of the spring roll becomes chewy when eaten, and the crispness is not felt. In the present invention, the lower limit of the maximum viscosity during heating is preferably 150 mPa·s, more preferably 160 mPa·s, and may be 180 mPa·s or 190 mPa·s, and the upper limit is preferably 260 mPa·s, and more preferably 250 mPa·s.

[0014] In the present invention, the protein content of the wheat flour for spring roll wrappers is not particularly limited, and may be a general protein content of wheat flour, preferably 6.0 to 15.0% by mass, more preferably 7.0 to 14.0% by mass, and even more preferably 7.4 to 13.5% by mass. When the protein content is within such a range, spring roll wrappers having a certain degree of strength while having a suitable hardness and texture when eaten can be produced.

[0015] In a preferred embodiment of the present invention, the protein content of the wheat flour for the spring roll wrappers is 10.0-15.0% by mass. When the protein content is 10.0-15.0% by mass, the strength of the spring roll wrappers after baking is increased, and they are less likely to break when removed from the drum-type baking machine and are also less likely to break when wrapping ingredients. The lower limit of the protein content is more preferably 11.5% by mass, and even more preferably 12.0% by mass. The upper limit is more preferably 14.0% by mass, and even more preferably 13.5% by mass. When the protein content is 10.0-15.0% by mass, the maximum viscosity during heating is preferably 180-260 mPa·s, and even more preferably 190-250 mPa·s.

[0016] In another embodiment, the protein content of the wheat flour for spring roll wrappers according to the present invention is 6.0% by mass or more and less than 10.0% by mass, more preferably 7.0 to 9.4% by mass, and even more preferably 7.4 to 8.7% by mass. When the protein content is less than 10.0% by mass, the maximum viscosity upon heating is preferably 150 to 275 mPa·s, more preferably 160 to 235 mPa·s, and even more preferably 160 to 220 mPa·s. From the viewpoint of improving the texture of the spring roll wrappers, it is most preferably 200 mPa·s or less.

[0017] In the present invention, the ash content of the wheat flour is not particularly limited. In a preferred embodiment, the ash content of the wheat flour according to the present invention is 0.90% by mass or less, more preferably 0.20 to 0.75% by mass, and even more preferably 0.30 to 0.50% by mass.

[0018] Wheat flour can be produced by a conventional method. For example, wheat grains that have been refined in a conventional manner are hydrated and tempered, and then, if necessary, subjected to a breaking step, a grading step, a purification step, etc., and the particle size composition can be adjusted using a grinder.

[0019] Regarding the wheat flour for the spring roll wrapper according to the present invention, the origin or variety of the wheat used as the raw material is not particularly limited. For example, it may be hard wheat, medium wheat, or soft wheat, and may be hexaploid wheat or two-grain wheat. In the present invention, wheat flour can be produced from one type of wheat, or two or more types of wheat can be combined to produce wheat flour. The wheat flour of the present invention can also be produced by combining the produced wheat flours. In the present invention, whole wheat flour may be used. Wheat is classified into hard wheat, medium wheat, and soft wheat based on the hardness of the seed (hardness / softness). Hard wheat is often glassy with high protein content and amber-colored seeds, while soft wheat is often powdery with low protein content and whitish seeds. Medium wheat has properties intermediate between hard wheat and soft wheat. The hardness / softness of the seed is determined by mutations in the genes of two proteins, puroindoline-a and puroindoline-b, and the wild type is soft, while mutations in these genes result in hard seeds.

[0020] In a preferred embodiment, the wheat flour for spring roll wrappers according to the present invention has a median diameter of 20 to 90 μm. The median diameter is a particle size at which the cumulative 50% is determined from the particle size distribution based on volume. In the present invention, the median diameter of the wheat flour for spring roll wrappers is more preferably 23 to 80 μm, and even more preferably 25 to 75 μm. By using such wheat flour for spring roll wrappers, the workability during the production of spring roll wrappers can be further improved. In one embodiment, the wheat flour for the present invention has a protein content of 10.0 to 15.0 mass%, and the median diameter is preferably 30 to 90 μm, more preferably 33 to 80 μm, and even more preferably 35 to 75 μm. In another embodiment, the wheat flour for the present invention has a protein content of less than 10.0 mass%, and the median diameter is preferably 20 to 70 μm, more preferably 23 to 60 μm, and even more preferably 25 to 50 μm.

[0021] In the present invention, the volumetric particle size distribution of wheat flour can be measured using a laser diffraction particle size distribution analyzer. Specifically, the volumetric particle size distribution (cumulative distribution or frequency distribution) is obtained by Fraunhofer diffraction using a laser diffraction particle size distribution analyzer.

[0022] The median diameter of wheat flour can be changed by adjusting the conditions for grinding and classification of wheat. For example, a grinder such as an impact grinder, an airflow grinder, or a roll grinder can be used to grind wheat. For example, a roll mill can be used for roll grinding, a jet mill can be used for airflow grinding, and a hammer mill, a pin mill, or a turbo mill can be used for impact grinding. A grinder combining a plurality of grinding methods (such as a cyclone mill or a relative flow grinder) can also be used. These grinders can be used alone or in combination. The ground wheat flour can be adjusted to a desired median diameter by classifying it with a sieve or air classification, or it can be ground in a grinder equipped with a classification function to obtain the wheat flour for spring roll wrappers of this embodiment. In addition, the wheat flour for spring roll wrappers of this embodiment can be adjusted to a desired median diameter by sequentially passing it through a plurality of sieves with different openings, starting with the coarse opening, and adjusting the blending ratio of the fraction remaining on each sieve and the fraction that passed through all the sieves.

[0023] In a preferred embodiment, the wheat flour for spring roll wrappers according to the present invention has a damaged starch content of 3 to 11% by mass. In the present invention, the damaged starch content of wheat flour for spring roll wrappers is more preferably 10% by mass or less, even more preferably 9% by mass or less, and even more preferably 8% by mass or less. By using such wheat flour for spring roll wrappers, the workability during the production of spring roll wrappers can be further improved. In one embodiment, the wheat flour for the present invention has a protein content of 10.0 to 15.0% by mass, and the damaged starch content is preferably 4 to 11% by mass, more preferably 4.5 to 9% by mass, and even more preferably 5 to 8% by mass. In another embodiment, the wheat flour for the present invention has a protein content of less than 10.0% by mass, and the damaged starch content is preferably 3 to 7% by mass, more preferably 3 to 6% by mass, and even more preferably 3.5 to 5.5% by mass.

[0024] The wheat flour for spring roll wrappers according to the present invention may be used alone as the grain flour to produce spring roll wrappers, or may be blended with other grain flours and starches as long as it does not adversely affect the effects of the present invention. For example, one or more grain flours selected from rice flour, buckwheat flour, barley flour, rye flour, oat flour, corn flour, barnyard millet flour, millet flour, soy flour, and white sorghum flour can be used. Wheat bran may also be included. These grain flours may be subjected to heat treatment or the like. Examples of starches include one or more selected from wheat starch, barley starch, rye starch, oat starch, and other wheat starches, corn starch, rice starch, bean starch, potato starch, sweet potato starch, tapioca starch, water chestnut starch, chestnut starch, sago starch, yam starch, lotus root starch, arrowhead starch, bracken starch, lily of the valley starch, and amylomaize starch. Processed starches obtained by subjecting these starches to physical and / or chemical processing, either alone or in combination, may also be used.

[0025] When the wheat flour for spring roll wrappers of the present invention is used as a raw material to produce spring roll wrappers, auxiliary raw materials may be further used. Examples of auxiliary raw materials used in the present invention include protein materials such as soy protein, wheat protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; oils and fats such as animal and vegetable oils and fats, and powdered oils and fats; kansui, dietary fiber, leavening agents, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, colorants, and flavors. These auxiliary raw materials can be used alone or in combination.

[0026] The spring roll wrapper of the present invention is produced using the above-mentioned wheat flour for spring roll wrappers as a raw material. By using the wheat flour for spring roll wrappers of the present invention, the wrappers are less likely to break during production, and the spring roll wrappers can be produced efficiently.

[0027] The spring roll wrapper of the present invention can be manufactured by a known manufacturing method. In one embodiment of the present invention, the spring roll wrapper is manufactured by mixing wheat flour for spring roll wrappers, water, and salt to prepare a dispersion, and baking a noodle sheet of a predetermined thickness from the dispersion using a baking machine. The noodle sheet is then cut into a predetermined size, or a mold cutter is used to manufacture the spring roll wrapper. The baking in the manufacture of the spring roll wrapper can also be performed by a conventional method, and for example, a drum type baking machine or the like can be suitably used.

[0028] The mixing ratio of wheat flour for spring roll wrappers and water when producing the spring roll wrappers of the present invention is, for example, preferably 25 to 500 parts by mass of water per 100 parts by mass of wheat flour, and may be 50 to 300 parts by mass or 100 to 200 parts by mass. Note that in this mass ratio, the water contained in the wheat flour constitutes "wheat flour" and not "water."

[0029] The spring roll according to the present invention is produced using the above-mentioned spring roll wrapper. Since the wheat flour for spring rolls of the present invention is used for the above-mentioned spring roll wrapper, the wrapper is less likely to break when wrapping the ingredients (stuffing) or when cooking, and the spring roll can be produced efficiently. In addition, the obtained spring roll has a moderate hardness and a good crispness and crunchy texture.

[0030] The spring roll according to the present invention is produced by wrapping an ingredient (pasteurizing agent) in the above-mentioned spring roll wrapper and cooking it by deep-frying or the like. The cooking method is not particularly limited, and cooking may be done by a method other than deep-frying, as long as the wrapper is gelatinized until it is ready to eat.

[0031] Furthermore, the spring rolls and spring roll wrappers according to the present invention may be stored and / or distributed refrigerated or frozen, and in particular, according to the present invention, it is possible to obtain delicious spring rolls even when frozen.

[0032] From one point of view, the present invention can be understood as a method for improving the texture of spring rolls by using the above-mentioned wheat flour for spring roll wrappers. According to the present invention, it is possible to produce spring rolls that have a suitable hardness and a good crispness and crunchiness. EXAMPLES

[0033] The present invention will be described in more detail below based on specific experiments. Note that the following experiments are representative examples of the present invention, and the present invention is not limited to the following examples. In addition, unless otherwise specified, concentrations and the like in this specification are based on mass, and numerical ranges are described as including their endpoints.

[0034] flour In the following experiments, nine types of wheat flour samples with different ingredients and physical properties were used, as shown in Table 1. The physical properties of the wheat flour samples were analyzed as follows.

[0035] (1) Maximum viscosity when heated The viscosity of wheat flour when heated was measured using a Rapid Visco Analyzer (RVA4500, Perten Instruments). Specifically, 1.8 g of wheat flour as solid content was placed in a container, and water was added to make a total of 30.0 g, and the viscosity was measured by changing the temperature under the following conditions. When the temperature was raised from 50°C to 95°C and maintained at 95°C, the viscosity increased, reached a peak, and then decreased. The viscosity at this peak was evaluated as the viscosity when heated. (Measurement conditions) Time (sec) Temperature (℃) Rotational speed (rpm) 0~ 10 50℃ 960 10~282 50℃ to 95℃ 160 282~432 Maintain at 95℃ 160 432~660 Cooling from 95℃ to 50℃ 160 (2) Moisture content of flour 10 g of flour was weighed into an aluminum container and dried in a fan dryer at 130°C for 1 hour. The weight of the dried sample was subtracted from the weight of the sample before drying to calculate the moisture content of the sample.

[0036] (3) Protein content of wheat flour The nitrogen content determined by the Kjeldahl method was multiplied by the nitrogen-protein conversion factor (5.70).

[0037] (4) Ash content of flour Measured by direct ashing method based on AACC08-02. (5) Median diameter of wheat flour The measurement was performed using a laser diffraction particle size analyzer. Specifically, a laser diffraction particle size distribution analyzer, HELOS&RODOS (manufactured by Nippon Laser), was used to determine the cumulative 50% particle size from the volume-based distribution (frequency distribution) by Fraunhofer diffraction.

[0038] (6) Damaged starch content of wheat flour The measurements were performed based on AACC76-31 using a commercially available measurement kit (Starch Damage Assay Kit, MegaZyme). Specifically, 1 mL of α-amylase solution (derived from Aspergillus oryae, 50 unit / mL) pre-incubated at 40°C for 10 minutes was added to 100 mg of each wheat flour sample, stirred, and then treated at 40°C for 10 minutes. Next, 5 mL of citric acid-phosphate aqueous solution (pH 2.5) was added to stop the reaction, and the mixture was centrifuged (1000×g, 5 minutes) to obtain a supernatant. Amyloglucosidase solution (derived from Aspergillus niger, 2 unit / 0.1 mL) was added to 0.1 mL of this supernatant, treated at 40°C for 20 minutes, and the absorbance was measured at 510 nm. The amount of glucose generated was calculated from the obtained absorbance, and the damaged starch content in the sample was calculated.

[0039] [Table 1]

[0040] Spring roll production and evaluation After mixing water and salt and completely dissolving them, wheat flour was added to prepare a dispersion. Water, salt, and wheat flour were used in the amounts shown in the table below, but the amount of water added was adjusted so that the viscosity of the dispersion was almost the same.

[0041] The dispersion was baked into a noodle strip having a thickness of 0.50 to 0.55 mm using a drum baking machine, and then cut into a size of 190 mm x 190 mm to produce spring roll wrappers. A pre-cooked filling (stuffing) was placed on the spring roll wrapper and wrapped to produce spring rolls for deep frying.

[0042] Next, frozen spring rolls were prepared from the produced spring rolls for deep frying. They were completely frozen at -40°C and then frozen at -20°C for 14 days. (a) Spring rolls were frozen as is, and (b) Spring rolls were deep-fried at 170-180°C and then frozen.

[0043] (a) The frozen spring rolls that had been frozen as is were fried at 170-180°C for 5 minutes, and the texture was evaluated immediately after frying and after leaving to stand at 25°C for 3 hours. (b) The frozen spring rolls that had been fried and then frozen were reheated in a 500W microwave for 30 seconds and left to thaw naturally for 5 hours, and their texture was evaluated.

[0044] In this experiment, the dough of the spring roll wrappers was evaluated by a sensory panel of five experts. Specifically, the dough was evaluated on a five-point scale based on the following evaluation criteria, and the average score was calculated. The texture of the spring roll wrappers was evaluated by a sensory panel of ten experts. Specifically, the dough was evaluated on a five-point scale based on the following evaluation criteria, and the average score was calculated. The higher the numerical value for both evaluations, the better the result. (Spring roll wrapper dough evaluation criteria) 5 points: The dough does not tear when removed from the oven, and the skin does not tear even when pulled very hard to wrap the filling. 4 points: The dough hardly breaks when it is removed from the oven, and the skin does not break even when pulled hard to wrap the filling. 3 points: The dough is less likely to tear when removed from the oven, and can be used to wrap ingredients. 2 points: The dough tears easily when peeling it off the baking machine, and tears easily when wrapping the ingredients. 1 point: The dough broke when peeling off the drum-type baking machine, making it impossible to wrap the ingredients. (Spring roll wrapper texture evaluation criteria) 5 points: Moderate hardness, good crispness, and a satisfying crunch 4 points: Firm, crisp and has a pleasant crunch 3 points: Slightly hard, crisp and slightly crunchy 2 points: The texture is firm and not crispy 1 point: The texture is very chewy and not crispy at all.

[0045] [Table 2]

[0046] As shown in Table 2, in Test Examples 1 to 5, in which wheat flour with a maximum viscosity when heated of 167 to 248 mPa·s (Wheat flour A, B, F, G, H) was blended into the spring roll wrappers, the dough was evaluated as good, and the skin was evaluated as good in texture, whether it was frozen and then fried, or frozen after frying and then heated in a microwave oven or naturally thawed. On the other hand, in Test Examples 6 to 9, in which wheat flour with a maximum viscosity when heated of 291 mPa·s or more (Wheat flour C, D, E, I) was blended into the spring roll wrappers, the skin had a chewy texture and was not crispy in the spring rolls that were frozen and then fried for 3 hours, and the spring rolls that were fried, frozen, then heated in a microwave oven or naturally thawed. Furthermore, in Test Examples 7 and 9, the skin had a chewy texture and was not crispy, even in the spring rolls that were frozen and then fried immediately after frying.

[0047] These results suggest that by using the wheat flour of the present invention for spring roll wrappers, the wrappers are less likely to tear when removed from the drum-type baking machine and are also less likely to tear when wrapping ingredients around them, and that the wrappers have good hardness and crispness and a crisp feeling whether they are frozen and then fried, or fried and then frozen and then heated in a microwave or thawed naturally.

[0048] Comparing Test Examples 1 to 5, which had good dough and texture evaluations, Test Examples 1 and 2, in which wheat flour with a protein content of 10% or more by mass (Wheat Flour A and B) was blended into the spring roll wrapper, had better results in the dough evaluation than Test Examples 3 to 5, in which wheat flour with a protein content of less than 10% by mass (Wheat Flour F, G, and H) was blended into the spring roll wrapper. These results suggest that when the protein content is set to 10.0 to 15.0% by mass, the strength of the spring roll wrapper after baking is increased, it is less likely to tear when removed from the drum-type baking machine, and it is also less likely to tear when wrapping ingredients.

[0049] In addition, when comparing Test Examples 3 to 5, the spring rolls immediately after being fried in oil after freezing were better in hardness and crispness in Test Examples 3 and 5 than in Test Example 4, and had a crispy texture. This suggests that even if the protein content of wheat flour for spring roll wrappers is less than 10% by mass, if the maximum viscosity during heating is lower, the texture of the spring roll wrappers immediately after being fried in oil after freezing will be more preferable.

Claims

1. A wheat flour for spring roll wrappers having a protein content of 11.5 to 15.0% by mass and a maximum viscosity upon heating of 100 to 275 mPa s, Here, the wheat flour has a maximum viscosity when heated, which is the maximum value measured when 30 g of a solution obtained by adding water to 1.8 g of wheat flour as a solid content is heated to 95°C and the viscosity is measured at 160 rpm at 95°C.

2. The flour according to claim 1 for producing frozen spring roll wrappers.

3. Wheat flour as described in claim 1, having a damaged starch content of 3 to 11 mass%.

4. A spring roll wrapper made from the wheat flour according to any one of claims 1 to 3.

5. A method for producing spring roll wrappers, comprising a step of obtaining baked dough using the wheat flour according to any one of claims 1 to 3 as a raw material.

6. A method for producing spring roll wrappers, comprising a step of obtaining a baked dough using the wheat flour described in any one of claims 1 to 3 as a raw material (excluding a method in which the pH of the dough is adjusted to a range of 3.0 to 5.5 or 8.0 to 10.5 and then the pH of the dough is readjusted to a range of 6.0 to 7.5).

7. A method for producing spring rolls, comprising a step of wrapping ingredients in the spring roll wrapper made from the wheat flour according to any one of claims 1 to 3.

8. A method for producing frozen spring rolls, comprising a step of wrapping ingredients in the spring roll wrapper made from the wheat flour according to any one of claims 1 to 3, and freezing the resulting spring rolls.

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