JPH08289767A - 'harumaki' - Google Patents

Abstract

PURPOSE: To obtain a fried and frozen HARUMAKI (egg dough wrapped around minced vegetables, etc., and fried in deep fat) having crisp palatability similar to a just fried HARUMAKI even by reheating the frozen HARUMAKI with a microwave oven by adding a high-melting oil and fat to the raw material of the skin of HARUMAKI and prefrying the product. CONSTITUTION: A raw material for the skin of HARUMAKI is incorporated with 1-15 pts.wt. (based on 100 pts.wt. of the cereal flour in the skin raw material) of an oil and fat (e.g. hydrogenated oil and fat of soybean, palm, etc.) having a melting point of 60-80 deg.C preferably 65-75 deg.C. The mixture is kneaded and formed to a sheet to prepare the skin of HARUMAKI. Ingredients for HARUMAKI are wrapped with the HARUMAKI skin and the formed HARUMAKI is prefried and frozen. The high-melting oil and fat is preferably finely cut chips or high purity powder containing little binder. The cereal flour to be used as the raw material for the skin is preferably wheat flour. The sheet of the HARUMAKI skin is preferably formed by a hot-drum HARUMAKI skin forming machine.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spring roll that retains its crispy texture even when reheated in a microwave oven.

[0002]

2. Description of the Related Art Conventionally, the crisp texture of spring rolls has been regarded as an important factor for determining quality.
Therefore, after frying, it is good to eat as soon as possible before the skin absorbs moisture, and it is common for the consumers themselves to fry just before eating the normal cooking method. However, the frying work of consumers has been particularly disliked in recent years from the viewpoint of poor workability and disposal of waste oil, and there is a demand for spring rolls that can be cooked by a simpler cooking method. As such an example, there is a demand for a fried frozen spring roll that can be frozen and stored after frying the spring roll and then reheated by a microwave oven or an oven toaster when the consumer eats. When the frozen fried spring rolls are reheated, the crisp texture of the spring rolls cannot be created due to the deterioration of the skin of the spring rolls caused by freezing. It has a texture.

On the other hand, during thawing and heating, in order to prevent water from the ingredients inside to penetrate into the batter, the cooked ingredients are wrapped with gelatinized noodles, and the ingredients are refined at a melting point of about 50 ° C. There has been proposed a method for producing spring rolls for refrigeration (Japanese Patent Application Laid-Open No. 57-68770), which is characterized in that beef tallow is immersed in a heated and melted solution for a short period of time, taken out, and then cooled and solidified. However, the effect was not sufficient just by immersing it in oil and fat. In addition, a food for talking oil using a dough formed by adding fats and oils having a melting point of 50 to 90 ° C (Japanese Patent Laid-Open No. 3-30
No. 651) has been proposed. This is the form before frying, unlike the frozen fried spring rolls that are frozen and stored after fried, the spring rolls that are frozen after fried have a melting point of 60.
Fats and oils having a melting point of less than 80 ° C have a weak effect on the crispness, and fats and oils having a melting point of more than 80 ° C have a drawback that the fried spring rolls are thinly fried. Also, a fried food using spring rolls containing fats and oils having a melting point of 20 to 50 ° C. in a dough (Japanese Patent Laid-Open No. 5-252
No. 878), but in order to create a desired crispy texture by using fats and oils having a melting point of 20 to 50 ° C., the amount of addition to be added to the dough becomes large, and the spring roll skin When the drum is formed by a drum, there is a problem that oil and fat are separated and the skin thickness and the smoothness of the skin surface are lost.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a crisp texture just after frying in a simpler cooking method such as an oven toaster or a microwave oven when it is used after being frozen and stored after pre-fried. The purpose of the present invention is to provide a spring roll with a good mouth feel.

[0005]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have added a high melting point oil having a melting point of 60 to 80 ° C. to a raw material of spring rolls. The spring roll prepared by kneading and sheeting the spring roll skin is crispy and has a crispy texture just after frying, just by pre-frying and freezing and then reheating in a microwave oven. He discovered that it would be a spring roll and completed the present invention. That is, the present invention has a melting point of 6 in the raw material of spring rolls.
High melting point oil and fat of 0 to 80 ° C. is added to 1 to 15 parts by weight with respect to 100 parts by weight of flour in the raw material of the skin, kneaded, and the ingredients are encapsulated using the spring roll skin formed into a sheet, Frozen spring rolls that have been fried, characterized in that the rolls are molded, pre-fried and frozen.

The above-mentioned spring roll skin has a melting point of 60 to 80 ° C.
The amount of the high melting point oil and fat added is usually 100
The amount is 1 part by weight or more, and 2 parts by weight or more is more preferable. The upper limit can be determined based on the problem of moldability at the time of forming into a sheet, but is usually 15 parts by weight or less, and 10 parts by weight or less is a more preferable example.

The high melting point oil and fat having a melting point of 60 to 80 ° C. used in the present invention is not particularly limited as long as it is edible, but is prepared by hydrogenating oils and fats such as soybean, palm, beef tallow and rapeseed. These may be hardened oils, fractionated oils, fractionated hardened oils and fats, or a mixture of two or more kinds. The oil and fat can be used in the form of solid paste or flakes, but in order to knead into the dough, it is finely cut with uniform dispersion, or of a binder (shaping material) with a low purity. High powder form is preferred. The melting point of the fats and oils and the amount of addition affect the crispy texture of the spring rolls. The higher the melting point, the more crisp the texture.

[0008] However, it is not preferable to add hardened oil and fat having a melting point of higher than 80 ° C, because the peelability of the spring rolls pre-frozen and frozen is poor and the waxy feeling remains in the mouth.
Further, in the case of oils and fats having a melting point of less than 60 ° C., the desired crispness cannot be obtained even if the spring rolls frozen after pre-fried are reheated in a microwave oven. Therefore, the melting point is 60
High melting point oils and fats of -80 degreeC are preferable, and high melting point oils and fats of 65 to 75 degreeC are more preferable.

Usually, the raw materials for spring rolls are cereals,
Water and salt are the basic raw materials. As the raw material for the spring rolls of the present invention, the above-mentioned ordinary raw materials are used.
Examples of the cereal flour include flour, rice flour, corn flour, buckwheat flour, and the like, which are powders obtained by pulverizing cereal flour, and these are used alone or in combination. Wheat flour is usually preferred. The ingredients for the contents of the spring rolls are not particularly limited, and commonly used raw materials may be used, and examples thereof include meat and vegetables, and other ingredients added as necessary. Meat includes beef, pork, and chicken, which are usually shredded or minced.
Vegetables include cabbage, onions, potatoes, carrots, etc., which are shredded or finely cut. Other examples include flour and seasonings. However,
The larger the vegetables, the better the water retention effect.

After cutting these raw materials, they are heated such as fried and cooled. If cooled firmly here, water migration may be small when the ingredient is wound. The spring rolls of the present invention are used to prepare spring rolls after being filled with ingredients and then pre-fried, frozen and stored for distribution. Usually, the frozen spring roll of the present invention may be heated with an oven toaster, a microwave oven or the like before being used for food, but of course, it can be treated with oil. The thickness, size, and shape of the spring roll skin can conform to known examples.

The spring roll skin of the present invention can be manufactured according to a known method, but as a device for baking the spring roll into a sheet, a heating drum system (Spring roll forming machine manufactured by Daiei Giken) is used. ) Is selected, and a skin with a desired uniform thickness can be obtained. Examples of the manufacturing method include the following methods. That is, first of all, high-melting point oil and salt having a melting point of 60 to 80 ° C. and salt at room temperature (10
Add at ~ 30 ° C) and mix uniformly. When kneading, water is added to uniformly disperse the flour and the high melting point oil and fat. Usually, the weight ratio of cereal flour, salt and water is 100: (0.3-0.
6): (100 to 130), and the same applies to the spring roll skin of the present invention. The weight ratio of flours and high melting point fats and oils is 100:
(1-15), preferably 100: (2-10). As other raw materials, addition of sugars and seasonings for coloring and flavoring can be considered.

This is aged at a low temperature of about 5 ° C. for 6 to 8 hours. After that, 120 with a heating drum type spring roll forming machine
Heat at ~ 150 ° C for 20 to 30 seconds to form a sheet. Use this to wrap a certain amount of ingredients. At that time, wrap the ingredients gently so that the drip of the ingredients does not come out due to the pressure of the skin.
Next, fry with oil and fat at 160 to 190 ° C. for 2 to 5 minutes,
Quick freeze until the temperature drops below 18 ° C. After frozen storage, it is reheated in a household microwave oven of about 500 W before eating. The time is 80 to 110 seconds per 100 g, and the core temperature is 60.
Raises up to around 90 ° C.

[0013]

The present invention will be described below with reference to examples, but the present invention is not limited to these examples. (Example 1) 5 parts by weight of high melting point oil / fat powder having a melting point of 70 ° C. derived from rapeseed, 0.5 parts by weight of salt, and 110 parts by weight of water were mixed with 100 parts by weight of wheat flour, and a vertical mixer (manufactured by Kanto mixer) was used. After kneading, aging at 5 ℃ for 5 hours, using a heating drum type spring roll molding machine (manufactured by Daiei Giken), 130 ℃
It was made into a thin sheet in 25 seconds. Then, the ingredients prepared in advance were rolled and fried (180 ° C., 3 minutes) with soybean oil having a melting point of 25 ° C. After frying, quick-freeze until the temperature becomes -18 ° C or lower, and store in a microwave oven (500
Reheated at W). Sensory tests were conducted by 16 panelists, and the texture was evaluated based on three points: "crispness", "good crispness" and "good mouth feel", and "good texture as a spring roll" was evaluated as a total quality. Was evaluated. The best score is 10
The average value of 16 persons was given for each point and the one with the worst texture. The results are shown in Table 1, and a quality in which "good texture as a spring roll" exceeds 6.0 was regarded as acceptable.

Example 2 In Example 1, the melting point is 70.
Except that the addition amount of the high melting point oil and fat powder at ℃ was changed to 1 part by weight,
A spring roll was produced in the same manner as in Example 1, and a sensory test was performed in the same manner as in Example 1. The results are shown in Table 1. (Example 3) Spring rolls were produced in the same manner as in Example 1 except that the addition amount of the high melting point oil / fat powder having a melting point of 70 ° C was changed to 15 parts by weight, and the functionalities were the same as in Example 1. An inspection was done. The results are shown in Table 1.

(Embodiment 4) In Embodiment 1, the melting point is 70.
A spring roll was produced in the same manner as in Example 1 except that 2 parts by weight of the high melting point oil / fat powder having a melting point of 60 ° C. was used in place of 5 parts by weight of the high melting point oil / fat powder of 60 ° C., and a sensory test was conducted in the same manner as in Example 1. went. The results are shown in Table 1. (Example 5) A spring roll was prepared in the same manner as in Example 1 except that 2 parts by weight of a high melting point oil / fat powder having a melting point of 80 ° C was used in place of 5 parts by weight of a high melting point oil / fat powder having a melting point of 70 ° C. It was manufactured and subjected to a sensory test in the same manner as in Example 1. The results are shown in Table 1.

(Comparative Example 1) In Example 1, melting point 70
A spring roll was produced in the same manner as in Example 1 except that 5 parts by weight of oil and fat having a melting point of 50 ° C. derived from rapeseed was used in place of 5 parts by weight of high melting point oil and fat powder of 0 ° C., and a sensory test was conducted in the same manner as in Example 1. went. The results are shown in Table 1. Comparative Example 2 A spring roll was produced in the same manner as in Example 1 except that 2 parts by weight of carnauba wax powder having a melting point of 84 ° C. was used in place of 5 parts by weight of a high melting point oil and fat powder having a melting point of 70 ° C. A sensory test was conducted in the same manner as in Example 1. The results are shown in Table 1.

(Comparative Example 3) In Example 1, the ingredients were rolled up with the noodle skin which was made into a sheet without adding the high melting point oil and fat powder, and this was dipped in edible oil and fat having a melting point of 70 ° C to be heated and melted at 100 ° C. , Take out, freeze for 24 hours, microwave (5
It was reheated at 00 W) and the sensory test was conducted in the same manner as in Example 1. The results are shown in Table 1. As you can see from Table 1,
The spring roll of the present invention has good crispness, good crispness, and good mouth feel, and the good texture of the spring roll is better than that of any of the comparative examples.

[0018]

[Table 1]

[0019]

As is clear from the results of the examples, according to the present invention, high-melting oils having a melting point of 60 to 80 ° C. are added to a raw material of spring rolls, and the resulting oil is frozen and then stored in an electronic form. Even when reheated in the microwave, you can get a crisp crisp spring roll just after frying.

Claims (1)

[Claims] 1. Formed by adding 1 to 15 parts by weight of a high melting point oil and fat having a melting point of 60 to 80 ° C. to 100 parts by weight of cereals in a raw material for skin of spring rolls, kneading, and forming into a sheet. Frozen spring rolls that have been fried, characterized in that the ingredients are encapsulated using the peeled spring rolls, the spring rolls are molded, pre-fried and frozen.