JP2014226067A - Production method of spring roll skin - Google Patents
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- JP2014226067A JP2014226067A JP2013106900A JP2013106900A JP2014226067A JP 2014226067 A JP2014226067 A JP 2014226067A JP 2013106900 A JP2013106900 A JP 2013106900A JP 2013106900 A JP2013106900 A JP 2013106900A JP 2014226067 A JP2014226067 A JP 2014226067A
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- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
Description
本発明は、春巻皮の製造方法に関する。 The present invention relates to a method for producing spring roll skin.
春巻は、子供から大人まで多くの人々に好まれる油ちょう食品であり、近年は、電子レンジ等の家庭用マイクロ波装置を用いて解凍加熱するだけで喫食可能な冷凍春巻も広く普及している。油ちょう後あるいは電子レンジ等による加熱後の春巻には、パリパリとしたクリスピーな食感で、過度の油感(油っぽさ)の無いことが要望されており、斯かる食感を実現し得る春巻皮の開発が行われている。 Spring rolls are oil-enriched foods that are favored by many people from children to adults. In recent years, frozen spring rolls that can be eaten simply by thawing and heating using a microwave oven or other household microwave device have become widespread. ing. After springing with oil or after heating with a microwave oven, it is demanded that the crunchy crispy texture should be free of excessive oiliness (oiliness). Possible spring roll skins are being developed.
春巻皮等の麺皮食品に関し、特許文献1には、大豆由来の蛋白質を高配合しつつも、作業性や食感の低下が抑制された麺皮類として、水抽出低変性大豆蛋白質組成物を配合した麺皮類が記載されている。特許文献1によれば、この水抽出低変性大豆蛋白質組成物は、大豆原料から水抽出により繊維質を除去して得られるもので、蛋白質の純度が高く変性度が低いとされている。この大豆原料から水抽出により除去される繊維質には、大豆多糖類が含まれると考えられ、特許文献1には、麺皮類の原料として大豆多糖類を用いることは記載されていない。 Regarding noodle skin foods such as spring rolls, Patent Document 1 discloses a water-extracted low-denatured soy protein composition as noodle skins in which the deterioration of workability and texture is suppressed while containing a high amount of protein derived from soybeans. Noodle skins containing the product are described. According to Patent Document 1, this water-extracted low-denatured soy protein composition is obtained by removing fibers from a soybean raw material by water extraction, and is said to have high protein purity and low degree of modification. The fiber removed from the soybean raw material by water extraction is considered to contain soybean polysaccharide, and Patent Document 1 does not describe the use of soybean polysaccharide as a raw material for noodle skins.
また特許文献2には、油ちょう食品の油ちょう時間短縮剤として、ポリグリセリン脂肪酸エステル等の乳化剤を用いることが記載されている。油ちょう時間の短縮は、主として、調理時間の短縮やエネルギーコストの低減に寄与するものであるが、喫食時の油感の減少にも寄与し得る。特許文献2に記載の油ちょう時間短縮剤は、油ちょう食品を油ちょうする際に用いられる油脂に添加して使用されるものであり、特許文献2には、油ちょう食品自体の改良によりその喫食時の油感を減少させる技術は記載されていない。 Patent Document 2 describes the use of an emulsifier such as polyglycerin fatty acid ester as an oiling time shortening agent for oily foods. The shortening of the oiling time mainly contributes to the shortening of the cooking time and the energy cost, but can also contribute to the reduction of the oily feeling at the time of eating. The oil brewing time shortening agent described in Patent Document 2 is used by being added to oils and fats used when squeezing oil-dried foods. There is no description of a technique for reducing oiliness during eating.
本発明は、パリパリとしたクリスピーな食感で過度の油感が低減された春巻皮を提供し得る春巻皮の製造方法に関する。 The present invention relates to a method for producing a spring roll skin that can provide a spring roll skin with a crispy crispy texture and reduced excessive oiliness.
本発明は、穀粉原料を主原料とする生地を調製する工程を含み、該工程において該生地の原料として、大豆多糖類を該穀粉原料100質量部に対して外割りで0.1〜15質量部用いる春巻皮の製造方法である。 The present invention includes a step of preparing a dough having a flour raw material as a main raw material, and in this step, as a raw material of the dough, soybean polysaccharide is divided into 0.1 to 15 mass by weight with respect to 100 parts by mass of the flour raw material. It is a manufacturing method of spring roll skin used part.
また本発明は、前記製造方法により製造された春巻皮である。また本発明は、前記春巻皮を用いた春巻である。 Moreover, this invention is the spring roll skin manufactured by the said manufacturing method. The present invention is a spring roll using the spring roll skin.
本発明の春巻皮の製造方法によれば、パリパリとしたクリスピーな食感で過度の油感が低減された春巻皮が得られる。本発明の製造方法により製造された春巻皮及びそれを用いた春巻は、調理(油ちょう)後の油感が低減されていて、食感が良好である。 According to the spring roll skin manufacturing method of the present invention, a spring roll skin with a crispy crispy texture and an excessive oiliness reduced can be obtained. The spring roll produced by the production method of the present invention and the spring roll using the spring roll have a reduced oily feeling after cooking (oil cane) and a good texture.
本発明の春巻皮の製造方法は、穀粉原料を主原料とする生地を調製する工程(生地調製工程)を含み、より具体的には、各種原料及び水を混捏して流動状生地を調製する生地調製工程と、該生地を焼成する生地焼成工程とを含む。 The method for producing spring roll skin of the present invention includes a step of preparing a dough using a flour raw material as a main material (dough preparation step). More specifically, a fluid dough is prepared by mixing various raw materials and water. And a dough baking process for baking the dough.
本発明において主原料として用いられる穀粉原料としては、この種の麺皮類(春巻皮)の主原料として通常用いられるものを特に制限無く用いることができ、例えば、薄力粉、中力粉、強力粉等の小麦粉の他、そば粉、コーンフラワー、大麦粉、ライ麦粉、はとむぎ粉、ひえ粉、あわ粉等の穀粉類;タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉等の澱粉及びこれらのα化、エーテル化、エステル化、アセチル化、架橋処理、酸化処理等の処理を施した加工澱粉等が挙げられ、これらの1種を単独で又は2種以上を組み合わせて用いることができる。尚、本明細書において、単に「小麦粉」という場合は、特に断らない限り、熱処理されていない通常の小麦粉を意味する。 As the flour raw material used as the main raw material in the present invention, those usually used as the main raw material of this type of noodle skin (spring roll skin) can be used without particular limitation, for example, thin flour, medium flour, strong flour In addition to wheat flour, buckwheat flour, corn flour, barley flour, rye flour, corn flour, fly flour, wax flour and other flours; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, etc. And processed starch and the like subjected to treatments such as α-formation, etherification, esterification, acetylation, cross-linking treatment, oxidation treatment, etc., and these can be used alone or in combination of two or more. it can. In the present specification, the term “wheat flour” means ordinary wheat flour that has not been heat-treated unless otherwise specified.
本発明で用いられる穀粉原料には、米粉が含まれていても良い。本発明で用いられる米粉は、米を粉砕して粉末状にしたものである。米粉の原料となる米の種類は特に制限されず、粳米を原料とした粳米粉でも良く、糯米を原料とした糯米粉でも良く、あるいはこれらの混合物でも良い。また、米粉としては、酒製造時の副産物である糠(例えば中糠、中白糠、白糠)を用いることもできる。また、米粉の粒度分布及び粒径も特に制限されない。 The flour raw material used in the present invention may contain rice flour. The rice flour used in the present invention is obtained by pulverizing rice into powder. The kind of rice used as a raw material for the rice flour is not particularly limited, and may be a sticky rice flour made from sticky rice, a sticky rice flour made from sticky rice, or a mixture thereof. Moreover, as rice flour, koji (for example, koji, kakuhaku, kakuhaku) which is a by-product at the time of sake production can also be used. Moreover, the particle size distribution and particle size of rice flour are not particularly limited.
穀粉原料に米粉を含有させる場合、その含有量は、穀粉原料中、好ましくは1〜70質量%、更に好ましくは5〜40質量%である。穀粉原料に米粉を斯かる範囲内で含有させることにより、得られる春巻皮の食感及び風味が一層向上し、特に、後述する大豆多糖類による効果と相俟って、パリパリとしたクリスピー感の一層向上及び油感の一層の低減が奏される。 When rice flour is contained in the flour raw material, the content thereof is preferably 1 to 70 mass%, more preferably 5 to 40 mass% in the flour raw material. By including rice flour in such a range within the above range, the texture and flavor of the spring rolls obtained are further improved, especially in combination with the effects of soy polysaccharides, which will be described later, with a crisp crispy feeling. And further reduction in oily feeling are achieved.
本発明の主たる特徴の1つとして、春巻皮用生地の原料として、穀粉原料に加えて更に、大豆多糖類を特定量用いる点が挙げられる。春巻皮用生地に大豆多糖類を特定量含有させることで、パリパリとしたクリスピーな食感で過度の油感が低減された春巻皮の提供が可能となる。従来、麺類の一種である麺線の分野において、麺線の製造に際して麺線どうしが付着するのを抑制する目的で、麺線の表面に大豆多糖類を付着させる技術は知られているが、春巻皮の如き麺皮類の分野において、生地の原料として大豆多糖類を用いることは知られていない。 One of the main features of the present invention is that a specific amount of soybean polysaccharide is used as a raw material for the spring roll skin in addition to the flour raw material. By including a specific amount of soybean polysaccharide in the spring roll skin dough, it becomes possible to provide a spring roll skin with a crispy crispy texture and reduced excessive oiliness. Conventionally, in the field of noodle strings, which are a kind of noodles, a technique for attaching soybean polysaccharides to the surface of noodle strings is known for the purpose of suppressing the adhesion of noodle strings when producing noodle strings. In the field of noodle skins such as spring rolls, it is not known to use soy polysaccharide as a raw material for dough.
本発明で用いる大豆多糖類は、大豆に由来する水溶性の多糖類であり、大豆食物繊維又は水溶性大豆ヘミセルロース等と称されるものを含み、主要な構成糖として、ラムノース、フコース、アラビノース、キシロース、ガラクトース、グルコース、ウロン酸等を含む。本発明では、種々の方法で得られる大豆多糖類を用いることができる。本発明で用いる大豆多糖類は、豆腐、豆乳、分離大豆蛋白質の製造時に副産物として得られるオカラ、あるいは、大豆から蛋白質を抽出した残渣等を原料として、該原料にアルカリ処理、加水分解処理等を施して製造される。本発明で用いる大豆多糖類の製造方法として、例えば、大豆から豆乳を分離した残渣(オカラ)を、親水性有機溶媒を含むアルカリ性水溶液で抽出し、固形物を採取する方法(特公昭60−31841号公報)、大豆皮から温水又はアルカリ水溶液で抽出して製造する方法(特開昭60−146828号公報)、大豆植物繊維を微細化し、繊維中の蛋白質を分解した後、水溶性多糖を分画し製造する方法(特開平3−067595号公報)、蛋白質を含有する水溶性大豆食物繊維を蛋白質の等電点付近の酸性条件下で加水分解して製造する方法(特開平3−236759号公報)等が挙げられる。本発明では市販の大豆多糖類を用いることもでき、例えば、不二製油株式会社製の商品名「ソヤファイブ」が挙げられる。 Soy polysaccharides used in the present invention are water-soluble polysaccharides derived from soybeans, including so-called soy dietary fiber or water-soluble soy hemicellulose, and the main constituent sugars include rhamnose, fucose, arabinose, Contains xylose, galactose, glucose, uronic acid and the like. In the present invention, soybean polysaccharides obtained by various methods can be used. Soy polysaccharides used in the present invention are tofu, soy milk, okara obtained as a by-product during the production of separated soy protein, or residues obtained by extracting protein from soybeans as raw materials, and the raw materials are subjected to alkali treatment, hydrolysis treatment, etc. Manufactured. As a method for producing the soy polysaccharide used in the present invention, for example, a method of extracting a residue (okara) obtained by separating soy milk from soybean with an alkaline aqueous solution containing a hydrophilic organic solvent and collecting a solid (Japanese Patent Publication No. 60-31841). No.), a method of producing by extracting from soybean hulls with warm water or an alkaline aqueous solution (Japanese Patent Laid-Open No. 60-146828), soy bean plant fiber is refined, protein in the fiber is decomposed, and then water-soluble polysaccharide is separated. And a method for producing water-soluble soybean dietary fiber containing protein under acidic conditions in the vicinity of the isoelectric point of the protein (JP-A-3-236759). Gazette) and the like. In the present invention, a commercially available soybean polysaccharide can also be used, and examples thereof include “Soya Five”, a trade name manufactured by Fuji Oil Co., Ltd.
本発明に係る生地調製工程においては、大豆多糖類を穀粉原料100質量部に対し、外割りで0.1〜15質量部、好ましくは1〜10質量部用いる。即ち、春巻皮用生地における大豆多糖類の含有量は、主原料の穀粉原料100質量部に対し、外割りで0.1〜15質量部、好ましくは1〜10質量部である。複数種の大豆多糖類を用いる場合は、各大豆多糖類の使用量の合計が、前記特定範囲内に収まるように調整する。春巻皮用生地に大豆多糖類を含有させても、その含有量が前記特定範囲より少ないと、調理後の食感の向上効果及び油感の減少効果に乏しい結果となるおそれがあり、また、その含有量が前記特定範囲より多いと、大豆多糖類の影響が強まり過ぎて作業性(春巻皮の成形性)が低下するおそれがある。 In the dough preparation step according to the present invention, 0.1 to 15 parts by mass, preferably 1 to 10 parts by mass of soybean polysaccharide is used on an external basis with respect to 100 parts by mass of flour raw material. That is, the content of soybean polysaccharide in the spring roll skin dough is 0.1 to 15 parts by mass, preferably 1 to 10 parts by mass, with respect to 100 parts by mass of the flour raw material as the main ingredient. When using multiple types of soybean polysaccharide, it adjusts so that the sum total of the usage-amount of each soybean polysaccharide may be settled in the said specific range. Even if soy polysaccharide is contained in the spring roll skin dough, if the content is less than the specified range, there is a risk that the effect of improving the texture after cooking and the effect of reducing the oily feeling may be poor, and If the content is greater than the specific range, the influence of soybean polysaccharides is so strong that the workability (formability of spring roll skin) may be reduced.
本発明においては、春巻皮用生地の原料として、前述した小麦粉、米粉等の穀粉原料(主原料)及び大豆多糖類の他に、必要に応じ、他の成分を用いることができる。この他の成分としては、この種の麺皮類(春巻皮)の原料として通常用いられるもので、且つ本発明の効果を損なわないものであれば特に限定されず、例えば、卵白、卵黄、乳類、小麦蛋白、色素、増粘多糖類(ローカストビーンガム、ジェランガム、グアーガム、キサンタンガム、カラギーナン等)、アミノ酸(アラニン、グリシン、リジン等)、油脂、食塩、乳化剤等が挙げられ、これらの1種類を単独で又は2種類以上を組み合わせて用いることができる。 In the present invention, as a raw material for the spring roll skin dough, other ingredients can be used as necessary in addition to the above-described flour raw materials (main raw materials) such as wheat flour and rice flour and soybean polysaccharides. The other components are not particularly limited as long as they are usually used as raw materials for this kind of noodle skin (spring roll skin) and do not impair the effects of the present invention. For example, egg white, egg yolk, Examples include milk, wheat protein, pigment, thickening polysaccharides (locust bean gum, gellan gum, guar gum, xanthan gum, carrageenan, etc.), amino acids (alanine, glycine, lysine, etc.), fats and oils, salt, emulsifiers, etc. A kind can be used individually or in combination of 2 or more types.
本発明の春巻皮の製造方法は、前述した特定の原料を用いる点以外は、この種の麺皮類(春巻皮)の製造方法に準じて実施可能である。前記生地調製工程において、流動状生地の粘度調整は、水の配合量を適宜変更することにより実施可能である。また、前記生地焼成工程において、生地の焼成は、常法に従って行うことができ、例えば、流動状生地を、回転する加熱ドラム上に膜状に落下させて焼成することにより実施可能である。 The method for producing spring roll skin of the present invention can be carried out according to the method for producing this kind of noodle skin (spring roll skin) except that the above-mentioned specific raw materials are used. In the dough preparation step, the viscosity of the fluid dough can be adjusted by appropriately changing the amount of water. In the dough baking step, the dough can be baked according to a conventional method, for example, by dropping the fluid dough into a film on a rotating heating drum and baking it.
一般に春巻皮は、他の麺皮類(餃子、シューマイ、小籠包等の春巻以外の他の麺皮食品の皮)に比して厚みが薄いこと等に起因して、調理後(油ちょう後)の食感及び油感等に関して、パリパリ感やクリスピー感等の独特の食感が他の麺皮類に比して得られ難いところ、本発明の製造方法によれば、油ちょう後にそのような独特の食感を有する春巻皮を提供し得る。従って、本発明の製造方法により製造された春巻皮を用いた春巻は、油ちょう後に喫食すると、過度の油感が低減されていて、パリパリとしたクリスピーな独特の食感が得られる。また、この春巻は、冷凍保存又は冷蔵保存することができ、その場合、春巻皮で具材を包み込んだ後、調理(油ちょう等)せずに冷凍保存又は冷蔵保存しても良く、調理してから冷凍保存又は冷蔵保存しても良い。調理せずに冷凍保存又は冷蔵保存した春巻は、冷凍保存又は冷蔵保存後、調理して食に供される。また、調理してから冷凍保存又は冷蔵保存した春巻は、冷凍保存又は冷蔵保存後、再調理しても良く、電子レンジ等のマイクロ波加熱処理しても良い。 In general, spring roll skin is less thicker than other noodle skins (such as gyoza, shumai, and other noodle skin foods other than spring rolls such as small rice cakes) after cooking ( With regard to the texture and the oily feeling after cooking, it is difficult to obtain a unique texture such as a crispy or crispy feeling compared to other noodle skins. According to the production method of the present invention, Later, spring rolls with such a unique texture can be provided. Accordingly, when the spring roll using the spring roll skin produced by the production method of the present invention is eaten after oiling, excessive oiliness is reduced and a crispy and unique crispy texture is obtained. In addition, this spring roll can be stored frozen or refrigerated. In that case, after wrapping the ingredients with spring roll skin, it may be stored frozen or refrigerated without cooking (such as oil). It may be stored frozen or refrigerated after cooking. Spring rolls that have been frozen or refrigerated without cooking are cooked and served after being frozen or refrigerated. In addition, spring rolls that have been cooked and stored frozen or refrigerated may be re-cooked after being frozen or refrigerated, and may be subjected to microwave heat treatment such as a microwave oven.
本発明を具体的に説明するために実施例を挙げるが、本発明は以下の実施例によって制限されるものではない。 Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.
〔実施例1〜4及び比較例1〜4〕
先ず、下記表1に示す各種原料を用い、常法に従ってこれらを混捏して流動状生地を調製した。より具体的には、市販の縦軸ミキサー(愛工舎製、商品名「卓上KENMIX」)に、下記表1に示す各種原料並びに食塩1質量及び水125質量部を投入し、低速で30秒間、続いて中速で1分間混合して、流動状生地を調製した(生地調製工程)。流動状生地の粘度は、全ての実施例及び比較例において略同じ(約13000Pa・s)になるように、加水量を適宜変更して調整した。次いで、流動状生地を、ドラム型焼成機を用いてそのドラム面上で焼成し(生地焼成工程)、厚さ0.5〜0.55mmの帯状の春巻皮を製造した。下記表1中、小麦粉としては、日清製粉株式会社製の商品名「特ナンバーワン」を用い、大豆多糖類としては、不二製油製の商品名「ソヤファイブ」を用いた。
[Examples 1-4 and Comparative Examples 1-4]
First, various raw materials shown in Table 1 below were used and kneaded according to a conventional method to prepare a fluid dough. More specifically, a commercially available vertical axis mixer (manufactured by Aikosha, trade name “Desktop KENMIX”) was charged with various raw materials shown in Table 1 below, 1 mass of salt and 125 mass parts of water, and at low speed for 30 seconds. Then, it mixed for 1 minute at medium speed, and prepared the fluid dough (dough preparation process). The viscosity of the fluid dough was adjusted by appropriately changing the amount of water added so that it was substantially the same (about 13000 Pa · s) in all examples and comparative examples. Next, the fluid dough was baked on the drum surface using a drum-type baking machine (dough baking step) to produce a strip-shaped spring roll skin having a thickness of 0.5 to 0.55 mm. In Table 1 below, the product name “Special Number One” manufactured by Nisshin Flour Milling Co., Ltd. was used as the wheat flour, and the product name “Soya Five” manufactured by Fuji Oil Co., Ltd. was used as the soybean polysaccharide.
こうして得られた各実施例及び比較例の帯状の春巻皮を、190mm×190mmにカットし、該春巻皮の上に予め調理しておいた具材を載せ、該春巻皮を巻き上げて、揚げ用春巻をそれぞれ10個製造した。この揚げ用春巻の各10個を175〜180℃のサラダ油で油ちょうした後、その油ちょう直後(油ちょう後30分以内)に食感官能試験に供した。 The strip-shaped spring roll skin of each Example and Comparative Example thus obtained was cut into 190 mm × 190 mm, and the ingredients previously cooked were placed on the spring roll skin, and the spring roll skin was rolled up. 10 spring rolls were prepared for each. Each of the 10 spring rolls for frying was oiled with salad oil at 175 to 180 ° C., and then subjected to a sensory sensory test immediately after the oiling (within 30 minutes after oiling).
前記食感官能試験は、10名のパネラーに、春巻を食した際のパリパリ感及び油感(油っぽさ)をそれぞれ下記評価基準に基づき評価してもらうことによって実施した。その評価結果(パネラー10名の平均点)を下記表1に示す。 The texture sensory test was conducted by having 10 panelists evaluate the crispy and oily feeling (oiliness) when eating spring rolls based on the following evaluation criteria, respectively. The evaluation results (average score of 10 panelists) are shown in Table 1 below.
<パリパリ感の評価基準>
5点:パリパリ感があり、非常に良好。
4点:パリパリ感がかなりあり、良好。
3点:パリパリ感が多少ある。
2点:ややパリパリ感が無く、やや不良。
1点:パリパリ感が無く、不良。
<Evaluation criteria for crispness>
5 points: Crispy and very good.
4 points: There is a considerable crispy feeling and good.
3 points: There is some crispy feeling.
2 points: Slightly non-crisp and slightly poor.
1 point: There is no crispy feeling and it is bad.
<油感の評価基準>
5点:油分がほとんどなく、非常に良好。
4点:油分があまりなく、良好。
3点:油分が少し存在した。
2点:油分が存在し、やや不良。
1点:油分がかなり存在し、不良。
<Evaluation criteria for oiliness>
5 points: Very little oil and very good.
4 points: Good with little oil.
3 points: A little oil was present.
2 points: Oil is present and slightly poor.
1 point: There is a considerable amount of oil, which is poor.
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