JP4527668B2 - Spring roll and fried spring roll using the peel - Google Patents
Spring roll and fried spring roll using the peel Download PDFInfo
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- JP4527668B2 JP4527668B2 JP2006013203A JP2006013203A JP4527668B2 JP 4527668 B2 JP4527668 B2 JP 4527668B2 JP 2006013203 A JP2006013203 A JP 2006013203A JP 2006013203 A JP2006013203 A JP 2006013203A JP 4527668 B2 JP4527668 B2 JP 4527668B2
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Description
本発明は、春巻の皮および該皮を用いた揚げ春巻に関する。 The present invention relates to a spring roll and a fried spring roll using the peel.
揚げ春巻は、春巻の皮のクリスピーなパリパリとした食感と、春巻の皮に巻かれた具材のソフトな食感との両方が同時に味わえることが望まれており、食用油脂で揚げた直後の春巻においてはこのような食感が得られる。しかし、該春巻は通常時間の経過と共にパリパリとした食感を失う。また上記加熱処理した春巻を凍結保存した冷凍春巻を、電子レンジやオーブントースターで再加熱するとこのような食感が著しく損なわれ、従来問題となっていた。 Deep-fried spring rolls are desired to be able to taste both the crispy and crispy texture of spring rolls and the soft texture of ingredients wrapped around spring rolls. In the spring roll immediately after fried, such a texture is obtained. However, the spring roll usually loses its crispy texture over time. In addition, when a frozen spring roll obtained by freezing the heat-treated spring roll is reheated with a microwave oven or an oven toaster, such a texture is remarkably impaired, which has been a conventional problem.
この問題を解決するため、春巻などの皮生地に融点50〜90℃の油脂を生地に対して1〜15%配合することを特徴とする油ちょう用食品(特許文献1参照)、春巻の皮の原料中に融点60〜80℃の高融点油脂を皮の原料中の穀粉類100重量部に対して1〜15重量部添加、混練し、シート化して形成した春巻の皮を用いて具を内包し、春巻を成型しプレフライして冷凍してなることを特徴とするフライ済み冷凍春巻(特許文献2参照)、融点が40〜70℃である油脂粉末と大豆たん白を必須成分として含有する春巻きの皮(特許文献3参照)、小麦粉と、膨潤度5以下の膨潤度抑制澱粉とを含み、膨潤度抑制澱粉の含有割合が、小麦粉及び膨潤度抑制澱粉の合計量に対して、2〜70質量%であることを特徴とする揚げ春巻の皮用組成物(特許文献4参照)、春巻用皮の原料中にセルロースを添加、混練し、これを成形してなることを特徴とする春巻用皮(特許文献5参照)、などが提案されている。しかし、前述の方法では未だ満足できるものが得られていないのが実状である。
本発明は、食用油脂で揚げた直後のパリパリとした食感を長時間失わず、また食用油脂で揚げた春巻を凍結保存した冷凍春巻を、電子レンジやオーブントースター等で再加熱してもパリパリとした食感が維持される春巻の皮、および該皮を用いた揚げ春巻を提供することを目的とする。 The present invention does not lose the crispy texture immediately after fried with edible oils and fats, and re-heats frozen spring rolls that are frozen and preserved spring rolls fried with edible oils and fats using a microwave oven, oven toaster, etc. Another object of the present invention is to provide a spring roll skin that maintains a crispy texture, and a deep-fried spring roll using the skin.
本発明者らは、上記課題を解決するため鋭意検討した結果、穀粉を主体とする生地中に上昇融点が50〜90℃の油脂粉末と豆科植物の種子粉末を加えて春巻の皮を作り、該皮を用いて揚げ春巻を調理することにより目的が達せられることを見いだし、この知見に基づいて本発明をなすに至った。 As a result of intensive studies to solve the above problems, the inventors of the present invention added a fat powder having a rising melting point of 50 to 90 ° C. and a seed powder of legumes to the dough mainly composed of flour to make the spring roll skin. It has been found that the object can be achieved by cooking and cooking fried spring rolls using the skin, and the present invention has been made based on this finding.
すなわち、本発明は、
(1)上昇融点が50〜90℃の油脂粉末と豆科植物の種子粉末を含有することを特徴とする春巻の皮、
(2)前記(1)に記載の春巻の皮を用いて調理されたことを特徴とする揚げ春巻、
(3)前記(2)に記載の揚げ春巻を凍結して得られる冷凍春巻、
からなっている。
That is, the present invention
(1) Spring roll skin characterized by containing fat and oil powder having an ascending melting point of 50 to 90 ° C. and legume seed powder,
(2) Fried spring rolls characterized by being cooked using the spring roll skin as described in (1) above,
(3) A frozen spring roll obtained by freezing the fried spring roll according to (2),
It is made up of.
本発明の春巻の皮を用いることにより、食用油脂で揚げた直後のパリパリとした食感を長時間失わない揚げ春巻が得られる。本発明の春巻の皮を用いて調理した揚げ春巻を凍結保存した冷凍春巻を、電子レンジやオーブントースター等で再加熱してもパリパリとした食感が維持される。 By using the spring roll skin of the present invention, a deep-fried spring roll that does not lose the crispy texture immediately after being fried in edible oils and fats for a long time is obtained. Even when the frozen spring roll prepared by freezing the fried spring roll cooked using the spring roll skin of the present invention is reheated with a microwave oven, an oven toaster or the like, the crispy texture is maintained.
本発明で用いられる油脂粉末の原料油脂としては、食用に適するよう処理されたものであって、その上昇融点が約50〜90℃である油脂であれば特に制限はなく、例えばオリーブ油、キャノーラ油、米ぬか油、サフラワー油、大豆油、コーン油、パーム油、パーム核油、なたね油、ひまわり油、綿実油、やし油、落花生油、牛脂、豚脂、魚油および乳脂などの動植物油脂を分別処理したもの、水素添加処理したもの、さらにこれらの動植物油脂単独または二種類以上を任意に組み合わせてエステル交換処理したものなどが挙げられる。これらの油脂は、一種類で用いても良いし、二種類以上を任意に組み合わせて用いても良い。 The raw oil / fat of the oil / fat powder used in the present invention is not particularly limited as long as it is an oil / fat that has been processed to be edible and has an ascending melting point of about 50 to 90 ° C., for example, olive oil, canola oil , Rice bran oil, safflower oil, soybean oil, corn oil, palm oil, palm kernel oil, rapeseed oil, sunflower oil, cottonseed oil, palm oil, peanut oil, beef fat, pork fat, fish oil and milk fat , Those subjected to hydrogenation treatment, and those obtained by subjecting these animal and plant oils or fats to a transesterification treatment in an arbitrary combination of two or more. These fats and oils may be used alone or in any combination of two or more.
上記原料油脂を粉末化し、油脂粉末を得る方法としては特に制限はなく、例えば融点以上に加熱して溶融した油脂原料を金属製のトレイに流し込んで冷却し、得られた固形物を粗粉砕機で粉砕し、所望すれば篩別することにより粉末を得る方法、融点以上に加熱して溶融した油脂原料を噴霧冷却し、所望すれば篩別することにより粉末を得る方法など、自体公知の方法が挙げられる。更に前記粉末を微粉砕機または超微粉砕機を用いて微粉末とすることが、好ましく行われる。粗粉砕機としては、例えばディスインテグレータRP(ホソカワミクロン社製)などが挙げられる。また微粉砕機としては、例えばファインインパクトミル(ホソカワミクロン社製)、スーパースクリーンミル(奈良機械製作所社製)およびアトマイザー(不二パウダル社製)など、超微粉砕機としては、例えばカウンタージェットミル(ホソカワミクロン社製)などが挙げられる。 There is no particular limitation on the method for obtaining the oil and fat powder by pulverizing the raw oil and fat. For example, the oil and fat raw material heated and melted to a melting point or higher is poured into a metal tray and cooled, and the resulting solid is roughly pulverized. A method known per se, such as a method of obtaining a powder by pulverizing and sieving if desired, a method of obtaining a powder by spray-cooling a heated fat raw material heated above the melting point, and sieving if desired Is mentioned. Furthermore, it is preferable to make the powder into a fine powder using a fine pulverizer or an ultrafine pulverizer. Examples of the coarse pulverizer include a disintegrator RP (manufactured by Hosokawa Micron). Examples of the fine pulverizer include a fine impact mill (manufactured by Hosokawa Micron), a super screen mill (manufactured by Nara Machinery Co., Ltd.), and an atomizer (manufactured by Fuji Powder Co., Ltd.). Hosokawa Micron Corporation).
本発明で用いられる油脂粉末は、その平均粒子径が約500μm以下の粉末であることが好ましく、約10〜100μmの微粉末乃至粉末であることが特に好ましい。油脂粉末の平均粒子径が約500μmを超えると、小麦粉など他の粉体との混合性に問題が生じ、好ましくない。 The oil and fat powder used in the present invention is preferably a powder having an average particle size of about 500 μm or less, and particularly preferably a fine powder or powder of about 10 to 100 μm. If the average particle size of the oil and fat powder exceeds about 500 μm, there is a problem in miscibility with other powders such as wheat flour, which is not preferable.
本発明で用いられる豆科植物の種子粉末の原料種子としては、マメ科ソラマメ亜科に分類され、一般に食用とされている豆の種子であれば特に制限はなく、例えば落花生、ひよこまめ、いんげんまめ、きんときまめ、うずらまめ、大豆、ささげ、あずき、緑豆、そらまめ、えんどう、なたまめおよびレンズまめなどが挙げられ、好ましくは大豆、緑豆、そらまめおよびえんどうなどである。 The seeds of the legume seed powder used in the present invention are not particularly limited as long as they are bean seeds classified into the leguminous broad bean subfamily and are generally edible. For example, peanuts, chickpeas, and beans Examples thereof include bean, golden bean, quail, soy, bean, red bean, mung bean, broad bean, pea, lentil, lentil and the like, preferably soybean, mung bean, broad bean and pea.
上記原料種子を粉末化し、種子粉末を得る方法としては特に制限はなく、例えば原料種子を生豆のまま或いは脱脂した後自体公知の方法で乾燥し、得られた乾燥豆を粗粉砕機で粉砕し、所望すれば篩別することにより粉末を得る方法が挙げられる。更に前記粉末を微粉砕機または超微粉砕機を用いて微粉末とすることが、好ましく行われる。粗粉砕機としては、例えばディスインテグレータRP(ホソカワミクロン社製)などが挙げられる。また微粉砕機としては、例えばファインインパクトミル(ホソカワミクロン社製)、スーパースクリーンミル(奈良機械製作所社製)およびアトマイザー(不二パウダル社製)など、超微粉砕機としては、例えばカウンタージェットミル(ホソカワミクロン社製)などが挙げられる。 There is no particular limitation on the method of obtaining the seed powder by pulverizing the raw material seeds. For example, the raw seeds are dried or defatted after being dried, and then pulverized with a coarse pulverizer. If desired, a method of obtaining a powder by sieving is mentioned. Furthermore, it is preferable to make the powder into a fine powder using a fine pulverizer or an ultrafine pulverizer. Examples of the coarse pulverizer include a disintegrator RP (manufactured by Hosokawa Micron). Examples of the fine pulverizer include a fine impact mill (manufactured by Hosokawa Micron), a super screen mill (manufactured by Nara Machinery Co., Ltd.), and an atomizer (manufactured by Fuji Powder Co., Ltd.). Hosokawa Micron Corporation).
本発明で用いられる上記種子粉末は、その平均粒子径が約500μm以下の粉末であることが好ましく、約10〜100μmの微粉末乃至粉末であることが特に好ましい。種子粉末の平均粒子径が約500μmを超えると、小麦粉など他の粉体との混合性に問題が生じ、好ましくない。 The seed powder used in the present invention is preferably a powder having an average particle size of about 500 μm or less, and particularly preferably a fine powder or powder of about 10 to 100 μm. If the average particle size of the seed powder exceeds about 500 μm, there is a problem in the mixing with other powders such as wheat flour, which is not preferable.
本発明の春巻の皮を製造する方法に特に制限はなく、自体公知の方法に準じて行うことができる。例えば、ミキサーに穀粉、上昇融点が約50〜90℃の油脂粉末および豆科植物の種子粉末を入れて混合し、食塩水を加えて混練りして生地を得る。該穀紛としては、小麦粉、米粉およびコーンスターチなどが挙げられ、小麦粉単独で用いてよく、所望により小麦粉に米粉またはコーンスターチなどを適宜配合して用いてもよい。上記生地の製法において、穀粉、上昇融点が約50〜90℃の油脂粉末および豆科植物の種子粉末が予め混合され調製されたプレミックスを用いてもよい。上昇融点が約50〜90℃の油脂粉末の配合量は、穀粉100質量部に対して、通常約1〜15質量部、好ましくは約3〜10質量部である。また、種子粉末の配合量は、穀紛100質量部に対して、通常約1〜15質量部、好ましくは約2〜10質量部である。 There is no restriction | limiting in particular in the method to manufacture the spring roll of this invention, It can carry out according to a method known per se. For example, flour, fat and oil powder having an ascending melting point of about 50 to 90 ° C. and legume seed powder are mixed in a mixer, mixed with saline and kneaded to obtain a dough. Examples of the cereal flour include wheat flour, rice flour, corn starch, and the like. Wheat flour alone may be used, and if desired, rice flour or corn starch may be appropriately blended and used. In the above-mentioned dough manufacturing method, a premix prepared by previously mixing cereal flour, fat powder having an ascending melting point of about 50 to 90 ° C., and legume seed powder may be used. The compounding quantity of the fats and oils powder whose ascending melting | fusing point is about 50-90 degreeC is about 1-15 mass parts normally with respect to 100 mass parts of flour, Preferably it is about 3-10 mass parts. Moreover, the compounding quantity of seed powder is about 1-15 mass parts normally with respect to 100 mass parts of grain flour, Preferably it is about 2-10 mass parts.
生地を薄く伸ばして焼成するには、通常春巻皮成形機(大英技研社製)が用いられる。該機械はホッパーにペースト状の生地を投入することにより、約100〜200℃に温度制御された加熱ドラムを経て、連続的に帯状の薄皮が焼成されてできてくる機械であり、これを任意の長さに切断することにより、均一な厚さの春巻の皮が得られる。 A spring roll skin forming machine (manufactured by Daiei Giken Co., Ltd.) is usually used for thinning and baking the dough. This machine is a machine in which a strip-shaped thin skin is continuously fired by putting a paste-like dough into a hopper and passing through a heating drum whose temperature is controlled at about 100 to 200 ° C. A spring roll with a uniform thickness can be obtained by cutting to a length of.
春巻の具材としては特に制限はなく、通常用いられる肉類および野菜類などを用いればよく、例えば、豚肉、むきえび、白菜、タケノコ、干しシイタケ、長ネギおよび生姜などが挙げられる。春巻の具の調理方法は常法に準じてよく、例えば豚肉、むきえび、白菜および長ネギなどを細切りにして炒め、タケノコ、戻しシイタケ、生姜、調味料(例えば、中華スープ、日本酒、醤油、砂糖、食塩、オイスターソース、XO醤、胡椒およびゴマ油など)などを入れて焦げないように少し煮込み、水溶き片栗粉でトロミをつけてバットに移し、冷ますことにより春巻の具が得られる。具が冷めたら、前記春巻の皮に具を約20〜40g乗せて巻き、約160〜190℃の食用油脂で約2〜5分間揚げることにより、揚げ春巻が得られる。 There are no particular limitations on the ingredients for spring rolls, and it is sufficient to use commonly used meats and vegetables, and examples thereof include pork, peeled shrimp, Chinese cabbage, bamboo shoots, dried shiitake mushrooms, long onions and ginger. The cooking method of the spring rolls may be in accordance with conventional methods, for example, pork, mung shrimp, Chinese cabbage and long onion, etc., fried, bamboo shoots, shiitake mushrooms, ginger, seasonings (for example, Chinese soup, sake, soy sauce, Add sugar, salt, oyster sauce, XO sauce, pepper and sesame oil, etc.) and boil it a little to avoid scorching, transfer it to a bat with water-soluble starch powder, and cool it to obtain a spring roll. When the ingredients have cooled, the spring rolls are wrapped with about 20 to 40 g of the spring rolls and fried with edible oils and fats at about 160 to 190 ° C. for about 2 to 5 minutes to obtain fried spring rolls.
上記揚げ春巻を凍結することにより、好ましくは急速凍結することにより冷凍春巻が得られる。上記揚げ春巻の凍結方法に、特に制限はなく自体公知の方法により行うことができる。また、急速凍結とは、食品の品温が最大氷結晶生成帯である約−1〜−5℃を通過するために費やされる時間が約30分以内、あるいは食品の氷結前線が表面から内部へ進む速度(凍結界面前進速度)vが、v=約5〜20cm/hの冷却速度で凍結させることを意味し、その具体的な方法としては気体接触式凍結法(エアーブラスト凍結法)、固体接触式凍結法、液化ガス噴霧式凍結法および液体浸漬式凍結法などが挙げられる。得られた冷凍春巻は通常約−18℃以下に保存されるのが好ましい。 A frozen spring roll is obtained by freezing the fried spring roll, preferably by freezing it rapidly. There is no restriction | limiting in particular in the freezing method of the said fried spring roll, It can carry out by a publicly known method. Rapid freezing means that the time spent for the food temperature to pass through the maximum ice crystal formation zone of about -1 to -5 ° C is within about 30 minutes, or the freezing front of the food moves from the surface to the inside. Advancing speed (freezing interface advance speed) v means freezing at a cooling rate of v = about 5 to 20 cm / h, and specific methods include gas contact freezing method (air blast freezing method), solid Examples include a contact freezing method, a liquefied gas spray freezing method, and a liquid immersion freezing method. It is preferable that the obtained frozen spring roll is usually stored at about −18 ° C. or lower.
上記冷凍春巻は喫食時に電子レンジ等で再加熱される。加熱条件は冷凍春巻の大きさ、電子レンジの高周波出力により異なるが、例えば家庭用の電子レンジ(出力:500W)にて冷凍春巻1こ(約50g)を加熱する時間は、約40〜60秒間であるのが好ましい。 The frozen spring roll is reheated in a microwave oven or the like during eating. The heating conditions vary depending on the size of the frozen spring roll and the high frequency output of the microwave oven. For example, the time for heating one frozen spring roll (about 50 g) in a household microwave oven (output: 500 W) is about 40 to Preferably it is 60 seconds.
以下に本発明を製造例および実施例に基づいて、より具体的に説明するが、本発明はこれらに限定されるものではない。
[製造例1]
研究開発用噴霧乾燥装置(型式:L−8i;大川原化工機社製)を使用。パーム極度硬化油(上昇融点:約58℃;横関油脂工業社製)約500gを約85〜90℃に溶融し、溶融液を液体窒素を注入し塔内温度を約5〜10℃に調整した塔内に加圧ノズルにより噴霧し、冷却固化したパーム極度硬化油の粒子を塔下部で回収した。該粒子の収量は約450g、その平均粒子径は約250μmであった。
Hereinafter, the present invention will be described more specifically based on production examples and examples, but the present invention is not limited thereto.
[Production Example 1]
A spray drying device for research and development (model: L-8i; manufactured by Okawara Chemical Co., Ltd.) is used. About 500 g of palm extremely hardened oil (increased melting point: about 58 ° C .; manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was melted to about 85 to 90 ° C., and liquid nitrogen was injected to adjust the temperature in the tower to about 5 to 10 ° C. The particles of the extremely hardened palm oil sprayed into the tower with a pressure nozzle and cooled and solidified were collected at the bottom of the tower. The yield of the particles was about 450 g, and the average particle size was about 250 μm.
次に、該粒子を研究開発用ジェットミル(装置名:クリモト ポケットジエット;栗本鐵工所社製)にて微粉砕し、パーム極度硬化油の微粉末(試作品1)約360gを得た。該微粉末の平均粒子径は約20μmであった。
尚、平均粒子径はレーザー回折粒度分布計(マイクロトラックMT−3000;日機装社製)を用いて測定した(以下同様)。
Next, the particles were finely pulverized by a research and development jet mill (device name: Kurimoto Pocket Jet; manufactured by Kurimoto Steel Works) to obtain about 360 g of a fine powder of palm extremely hardened oil (prototype 1). The average particle size of the fine powder was about 20 μm.
The average particle size was measured using a laser diffraction particle size distribution meter (Microtrac MT-3000; manufactured by Nikkiso Co., Ltd.) (the same applies hereinafter).
[製造例2]
乾燥そらまめ約500gを粗粉砕機(ディスインテグレータRP;ホソカワミクロン社製)にて粉砕し、得られた粉砕物を篩別し、9メッシュ(目開き2mm)の標準ふるいを通過した粗粉砕物約350gを得た。次に、該粗粉砕物を研究開発用ジェットミル(装置名:クリモト ポケットジエット;栗本鐵工所社製)にて微粉砕し、そらまめ微粉末(試作品2)約250gを得た。該微粉末の平均粒子径は約50μmであった。
[Production Example 2]
About 500 g of dried soy bean paste is pulverized with a coarse pulverizer (Disintegrator RP; manufactured by Hosokawa Micron), and the obtained pulverized product is sieved and about 350 g of coarse pulverized product that has passed through a 9-mesh (2 mm mesh) standard sieve. Got. Next, the coarsely pulverized product was finely pulverized by a research and development jet mill (device name: Kurimoto Pocket Jet; manufactured by Kurimoto Steel Works Co., Ltd.) to obtain approximately 250 g of a fine powder (prototype 2). The average particle size of the fine powder was about 50 μm.
[製造例3]
乾燥えんどう約500gを粗粉砕機(ディスインテグレータRP;ホソカワミクロン社製)にて粉砕し、得られた粉砕物を篩別し、9メッシュ(目開き2mm)の標準ふるいを通過した粗粉砕物約370gを得た。次に、該粗粉砕物を研究開発用ジェットミル(装置名:クリモト ポケットジエット;栗本鐵工所社製)にて微粉砕し、えんどう微粉末(試作品3)約280gを得た。該粉末の平均粒子径は約30μmであった。
[Production Example 3]
About 500 g of dried peas were pulverized with a coarse pulverizer (Disintegrator RP; manufactured by Hosokawa Micron Co.), the obtained pulverized product was sieved, and the coarsely pulverized product passed through a 9-mesh (2 mm mesh) standard sieve. 370 g was obtained. Next, the coarsely pulverized product was finely pulverized with a research and development jet mill (device name: Kurimoto Pocket Jet; manufactured by Kurimoto Steel Works Co., Ltd.) to obtain about 280 g of pea fine powder (prototype 3). The average particle size of the powder was about 30 μm.
[実施例1]
5コート縦型ミキサー(型式:万能混合攪拌機5DMr;品川工業所社製)の中に小麦粉(商品名:S−2F;鳥越製粉社製)100質量部、油脂粉末(試作品1)7質量部、大豆微粉末(商品名:M’s powder;アロマパーティクルニチヨー社製,平均粒子径約11μm)5質量部を入れ、ビーターにて低速で3分間攪拌し、軽く混合した。これにブドウ糖2質量部、食塩1質量部、水道水115質量部からなる水溶液を加え、低速で3分間攪拌し生地を得た。次に、該生地を春巻皮成形機(型式:HTR−15;大英技研社製)を用いて約130℃で25秒間焼成し、次に切断し、20cm×20cm、厚さ0.4mmの春巻の皮を得た。
得られた皮に、表1に示した配合に基づいて調理された具約20gを乗せて巻き、約180℃に加熱した調合こめ油(ボーソー油脂社製)中で4分間揚げ、揚げ春巻(実施品1)を得た。
[Example 1]
In a 5-coat vertical mixer (model: universal mixing stirrer 5DMr; manufactured by Shinagawa Kogyo Co., Ltd.), 100 parts by weight of wheat flour (trade name: S-2F; manufactured by Torigoe Seisakusho Co., Ltd.), 7 parts by weight of fat powder (prototype 1) , 5 parts by mass of soybean fine powder (trade name: M's powder; manufactured by Aroma Particle Nichiyo Co., Ltd., average particle size: about 11 μm) was added, stirred for 3 minutes at low speed in a beater, and lightly mixed. An aqueous solution consisting of 2 parts by weight of glucose, 1 part by weight of sodium chloride and 115 parts by weight of tap water was added thereto, and stirred at low speed for 3 minutes to obtain a dough. Next, the dough was baked at about 130 ° C. for 25 seconds using a spring roll skin molding machine (model: HTR-15; manufactured by Daiei Giken Co., Ltd.), then cut, 20 cm × 20 cm, and 0.4 mm thick I got the spring roll skin.
The obtained skin was wrapped with about 20g of cooked ingredients based on the formulation shown in Table 1, and then fried in blended koji oil (Bosso Yushi Co., Ltd.) heated to about 180 ° C for 4 minutes. (Embodiment 1) was obtained.
[実施例2]
実施例1に記載されている大豆微粉末5質量部に替えて、そらまめ微粉末(試作品2)5質量部を使用する以外は実施例1と同様に実施し、揚げ春巻(実施品2)を得た。
[Example 2]
In the same manner as in Example 1 except that 5 parts by mass of soybean powder (prototype 2) was used instead of 5 parts by mass of soybean fine powder described in Example 1, deep-fried spring roll (Example 2) )
[実施例3]
実施例1に記載されている大豆微粉末5質量部に替えて、えんどう微粉末(試作品3)5質量部を使用する以外は実施例1と同様に実施し、揚げ春巻(実施品3)を得た。
[Example 3]
In the same manner as in Example 1 except that 5 parts by mass of pea fine powder (prototype 3) was used instead of 5 parts by mass of soybean fine powder described in Example 1, fried spring rolls (practical product) 3) was obtained.
[比較例1]
実施例1に記載されている油脂粉末(試作品1)7質量部及び大豆微粉末5質量部に替えて、油脂粉末(試作品1)7質量部を使用する以外は実施例1と同様に実施し、揚げ春巻(比較品1)を得た。
[Comparative Example 1]
In the same manner as in Example 1 except that 7 parts by mass of the fat powder (prototype 1) and 5 parts by mass of the soybean fine powder described in Example 1 were used instead of 7 parts by mass of the fat powder (prototype 1). The fried spring roll (Comparative product 1) was obtained.
[比較例2]
実施例1に記載されている油脂粉末(試作品1)7質量部及び大豆微粉末5質量部に替えて、大豆微粉末5質量部を使用する以外は実施例1と同様に実施し、揚げ春巻(比較品2)を得た。
[Comparative Example 2]
Fried in the same manner as in Example 1 except that 7 parts by mass of the fat and oil powder (prototype 1) described in Example 1 and 5 parts by mass of soybean fine powder were used instead of 5 parts by mass of soybean fine powder. A spring roll (Comparative product 2) was obtained.
[比較例3]
実施例1に記載されている油脂粉末(試作品1)7質量部及び大豆微粉末5質量部に替えて、そらまめ微粉末(試作品2)5質量部を使用する以外は実施例1と同様に実施し、揚げ春巻(比較品3)を得た。
[Comparative Example 3]
The same as Example 1 except that 7 parts by mass of the fat and oil powder (prototype 1) and 5 parts by mass of soybean fine powder described in Example 1 are used, and 5 parts by mass of fine powder (prototype 2) is used. The fried spring roll (Comparative product 3) was obtained.
[比較例4]
実施例1に記載されている油脂粉末(試作品1)7質量部及び大豆微粉末5質量部に替えて、えんどう微粉末(試作品3)5質量部を使用する以外は実施例1と同様に実施し、揚げ春巻(比較品4)を得た。
[Comparative Example 4]
In place of 7 parts by mass of the oil and fat powder (prototype 1) and 5 parts by mass of soybean fine powder described in Example 1, Example 1 is used except that 5 parts by mass of pea powder (prototype 3) is used. It carried out similarly and the fried spring roll (comparative product 4) was obtained.
[対照区1]
実施例1に記載されている油脂粉末(試作品1)7質量部及び大豆微粉末5質量部を使用しない以外は実施例1と同様に実施し、揚げ春巻(対照品1)を得た。
[Control 1]
This was carried out in the same manner as in Example 1 except that 7 parts by mass of the fat and oil powder (prototype 1) described in Example 1 and 5 parts by mass of soybean fine powder were not used, and a fried spring roll (control product 1) was obtained. .
[揚げ春巻の評価]
(1)実施例1〜3、比較例1〜4および対照区1で得た揚げ春巻(実施品1〜3、比較品1〜4および対照品1)について、下記表2に示す評価基準に従い、揚げた直後の食感(パリパリ感)を評価した。官能試験は15名のパネラーで行い、結果は15名の評点の平均値として求め、以下の基準に従って記号化した。結果を表3に示した。
○:評価の平均値が2.5以上
△:評価の平均値が1.5以上、2.5未満
×:評価の平均値が1.5未満
[Evaluation of fried spring rolls]
(1) Evaluation criteria shown in Table 2 below for fried spring rolls (Examples 1 to 3, Comparative Products 1 to 4 and Control Product 1) obtained in Examples 1 to 3, Comparative Examples 1 to 4 and Control Zone 1 The texture (crispiness) immediately after fried was evaluated. The sensory test was carried out by 15 panelists, and the results were obtained as the average value of the scores of 15 people and were symbolized according to the following criteria. The results are shown in Table 3.
○: Average value of evaluation is 2.5 or more Δ: Average value of evaluation is 1.5 or more and less than 2.5 ×: Average value of evaluation is less than 1.5
(2)実施例1〜3、比較例1〜4および対照区1で得た揚げ春巻(実施品1〜3、比較品1〜4および対照品1)について、下記表2に示す評価基準に従い、室温で6時間保存した後の食感(パリパリ感)を評点にて評価した。官能試験は15名のパネラーで行い、結果は15名の評点の平均値として求め、以下の基準に従って記号化した。結果を表3に示した。
○:評価の平均値が2.5以上
△:評価の平均値が1.5以上、2.5未満
×:評価の平均値が1.5未満
(2) Evaluation criteria shown in Table 2 below for fried spring rolls (Examples 1 to 3, Comparative Products 1 to 4 and Control Product 1) obtained in Examples 1 to 3, Comparative Examples 1 to 4 and Control Zone 1 The texture (crispy feeling) after storage at room temperature for 6 hours was evaluated by a score. The sensory test was carried out by 15 panelists, and the results were obtained as the average value of the scores of 15 people and were symbolized according to the following criteria. The results are shown in Table 3.
○: Average value of evaluation is 2.5 or more Δ: Average value of evaluation is 1.5 or more and less than 2.5 ×: Average value of evaluation is less than 1.5
[実施例4]
実施例1で得た揚げ春巻(実施品1)を常法により急速凍結し、得られた冷凍春巻(実施品4)を−18℃に保存した。
[Example 4]
The fried spring roll (Example 1) obtained in Example 1 was rapidly frozen by a conventional method, and the obtained frozen spring roll (Example 4) was stored at -18 ° C.
[実施例5]
実施例2で得た揚げ春巻(実施品2)を常法により急速凍結し、得られた冷凍春巻(実施品5)を−18℃に保存した。
[Example 5]
The fried spring roll (Example 2) obtained in Example 2 was rapidly frozen by a conventional method, and the obtained frozen spring roll (Example 5) was stored at -18 ° C.
[実施例6]
実施例3で得た揚げ春巻(実施品3)を常法により急速凍結し、得られた冷凍春巻(実施品6)を−18℃に保存した。
[Example 6]
The fried spring roll (Example 3) obtained in Example 3 was snap frozen by a conventional method, and the obtained frozen spring roll (Example 6) was stored at -18 ° C.
[比較例5]
比較例1で得た揚げ春巻(比較品1)を常法により急速凍結し、得られた冷凍春巻(比較品5)を−18℃に保存した。
[Comparative Example 5]
The fried spring roll (Comparative product 1) obtained in Comparative Example 1 was snap frozen by a conventional method, and the obtained frozen spring roll (Comparative product 5) was stored at -18 ° C.
[比較例6]
比較例2で得た揚げ春巻(比較品2)を常法により急速凍結し、得られた冷凍春巻(比較品6)を−18℃に保存した。
[Comparative Example 6]
The fried spring roll (Comparative product 2) obtained in Comparative Example 2 was snap frozen by a conventional method, and the obtained frozen spring roll (Comparative product 6) was stored at -18 ° C.
[比較例7]
比較例3で得た揚げ春巻(比較品3)を常法により急速凍結し、得られた冷凍春巻(比較品7)を−18℃に保存した。
[Comparative Example 7]
The fried spring roll (Comparative product 3) obtained in Comparative Example 3 was snap frozen by a conventional method, and the obtained frozen spring roll (Comparative product 7) was stored at -18 ° C.
[比較例8]
比較例4で得た揚げ春巻(比較品4)を常法により急速凍結し、得られた冷凍春巻(比較品8)を−18℃に保存した。
[Comparative Example 8]
The fried spring roll (Comparative product 4) obtained in Comparative Example 4 was snap frozen by a conventional method, and the obtained frozen spring roll (Comparative product 8) was stored at -18 ° C.
[対照区2]
前記対照区1で得た揚げ春巻(対照品1)を常法により急速凍結し、得られた冷凍春巻(対照品2)を−18℃に保存した。
[Control Zone 2]
The fried spring roll (control product 1) obtained in the control group 1 was rapidly frozen by a conventional method, and the obtained frozen spring roll (control product 2) was stored at -18 ° C.
[冷凍春巻の評価]
実施例4〜6、比較例5〜8および対照区2で得た冷凍春巻(実施品4〜6、比較品5〜8および対照品2)を冷凍保存してから3日後に取り出し、家庭用電子レンジ(出力500W)で1個当り40秒間加熱し、前記表2に示す評価基準に従い、加熱直後の食感(パリパリ感)を評点にて評価した。官能試験は15名のパネラーで行い、結果は15名の評点の平均値として求め、以下の基準に従って記号化した。結果を表4に示した。
○:評価の平均値が2.5以上
△:評価の平均値が1.5以上、2.5未満
×:評価の平均値が1.5未満
[Evaluation of frozen spring rolls]
Frozen spring rolls obtained in Examples 4 to 6, Comparative Examples 5 to 8 and Control Group 2 (Examples 4 to 6, Comparative Products 5 to 8 and Control Product 2) were stored frozen and stored 3 days later. Each product was heated for 40 seconds in a microwave oven (output 500 W), and the texture (crispiness) immediately after heating was evaluated according to the rating according to the evaluation criteria shown in Table 2. The sensory test was carried out by 15 panelists, and the results were obtained as the average value of the scores of 15 people and were symbolized according to the following criteria. The results are shown in Table 4.
○: Average value of evaluation is 2.5 or more Δ: Average value of evaluation is 1.5 or more and less than 2.5 ×: Average value of evaluation is less than 1.5
Claims (3)
A frozen spring roll obtained by freezing the fried spring roll according to claim 2.
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Citations (4)
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JPH0330651A (en) * | 1989-06-28 | 1991-02-08 | Riken Vitamin Co Ltd | Food for frying in oil |
JPH08289767A (en) * | 1995-02-21 | 1996-11-05 | Asahi Chem Ind Co Ltd | 'harumaki' |
JP2002065192A (en) * | 2000-09-04 | 2002-03-05 | Fuji Oil Co Ltd | Flour dough coat and ingredient rolled by using the coat |
JP2002306094A (en) * | 2001-04-18 | 2002-10-22 | Asahi Denka Kogyo Kk | Quality improving agent composition for processed food |
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JPH0330651A (en) * | 1989-06-28 | 1991-02-08 | Riken Vitamin Co Ltd | Food for frying in oil |
JPH08289767A (en) * | 1995-02-21 | 1996-11-05 | Asahi Chem Ind Co Ltd | 'harumaki' |
JP2002065192A (en) * | 2000-09-04 | 2002-03-05 | Fuji Oil Co Ltd | Flour dough coat and ingredient rolled by using the coat |
JP2002306094A (en) * | 2001-04-18 | 2002-10-22 | Asahi Denka Kogyo Kk | Quality improving agent composition for processed food |
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