JP3204364B2 - Manufacturing method of fried frozen spring rolls - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention can maintain the crisp texture even when reheated in a microwave oven.
The present invention relates to a method for producing fried frozen spring rolls .

[0002]

2. Description of the Related Art Conventionally, spring rolls have been regarded as important factors in determining the quality of crisp texture.
For this reason, after frying, it is good to eat as soon as possible before the skin does not absorb moisture, and it is common for consumers to fry immediately before cooking. However, frying work has been particularly disliked by consumers in recent years in view of poor workability and waste oil treatment, and spring rolls that can be cooked by a simpler cooking method have been demanded. As such an example, a fried frozen spring roll that can be frozen and stored after frying the spring roll and reheated by a microwave oven or an oven toaster when consumers eat it is desired. When the frozen spring rolls are reheated, the crunchy texture of the spring rolls cannot be created due to the deterioration of the skin of the spring rolls due to freezing. It becomes texture.

On the other hand, when thawing and heating, in order to prevent moisture from the ingredients inside from penetrating into the batter, the cooked ingredients are wrapped with pre-gelatinized noodle skin, which is refined to a melting point of about 50 ° C. There has been proposed a method for producing a spring roll for refrigerated storage (Japanese Patent Application Laid-Open No. 57-68770), which comprises immersing beef tallow in a heated solution for a short period of time, removing the beef tallow, and solidifying it by cooling. However, the effect was not sufficient only by immersion in fats and oils. Oil-speaking foods using dough to which fats and oils having a melting point of 50 to 90 ° C. are added (Japanese Patent Laid-Open No. 3-30)
No. 651) has been proposed. This is a pre-fried form, unlike frozen fried spring rolls that are frozen and preserved after frying, whereas spring rolls frozen after frying have a melting point of 60
Oils and fats having a temperature below 80 ° C. have a weak effect on the crispness, while oils and fats having a melting point of more than 80 ° C. have a drawback in that spring rolls are fried. Fried foods using spring roll skin containing fats and oils having a melting point of 20 to 50 ° C. in the dough (Japanese Unexamined Patent Publication No. 5-252)
No. 878), but in order to create the desired crispy texture using oils and fats having a melting point of 20 to 50 ° C., the amount of addition to the dough increases, and When drums are formed, oils and fats are separated and a problem occurs in that the thickness of the skin and the smoothness of the skin surface are lost.

[0004]

DISCLOSURE OF THE INVENTION The present invention relates to a simple cooking method such as an oven toaster or a microwave oven, which is used when pre-fried and preserved in a frozen state. The purpose of the present invention is to provide spring rolls with good mouthfeel.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, added a high melting point oil having a melting point of 60 to 80 ° C. to the raw material of spring rolls and kneaded. And
Aged at low temperature of about 5 ° C for 6-8 hours , spring rolls prepared using spring roll skin formed into sheets, pre-fried, frozen and stored, and then simply reheated in a microwave oven, They discovered that the spring rolls had a crispy texture just after frying, and completed the present invention. That is,
The present invention relates to a method wherein a high melting point oil having a melting point of 60 to 80 ° C. is added to a raw material for spring rolls in an amount of 1 to 100 parts by weight of flour in the raw material for skin.
Add 15 parts by weight, knead , 6-8 hours at low temperature around 5 ° C
Aged, encapsulating the ingredients with skin spring rolls formed by sheeting a fly already frozen spring roll producing method characterized by freezing and Purefurai molding a spring roll.

In the above-mentioned spring roll skin, the melting point is 60-80 ° C.
Of the high melting point fat is usually 100%
It is 1 part by weight or more based on parts by weight, 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 a sheet, but is usually 15 parts by weight or less, and more preferably 10 parts by weight or less.

[0007] The high melting point oil having a melting point of 60 to 80 ° C used in the present invention is not particularly limited as long as it is edible. For example, it is prepared by hydrogenating oils such as soybean, palm, beef tallow, and rapeseed. It may be used alone or as a mixture of two or more kinds of hardened oils, fractionated oils, fractionated hardened oils and the like. The fats and oils can be used in the form of solid pastes or flakes, but in order to knead them into dough, they must be finely cut, uniformly dispersed, or have a low purity binder (shaping material). High powder form is preferred. The crisp texture of the spring roll skin depends on the melting point of the fat and oil and the amount added, and the crisp texture can be created as the melting point increases.

However, if a hardened fat or oil having a melting point exceeding 80 ° C. is added, the pre-fried and frozen spring roll skin will have poor mouth-drying properties and a waxy feeling will remain in the mouth, which is not preferable.
In the case of fats and oils having a melting point of less than 60 ° C., even if the spring rolls frozen after pre-frying are reheated in a microwave oven, the desired crispness cannot be obtained. Therefore, the melting point is 60
A high melting point fat of -80 ° C is preferred, and a high melting point fat of 65-75 ° C is more preferred.

[0009] Usually, as a raw material of spring roll skin, flour,
Water and salt are the basic raw materials. The raw material of the spring roll skin of the present invention uses the above-mentioned normal raw material,
Flour is flour, rice flour, corn flour, buckwheat flour and the like, and is a powder obtained by pulverizing flour, and these are used alone or in combination. Usually, flour is preferred. The ingredients in the spring rolls are not limited at all, and any commonly used raw materials may be used. Examples thereof include meats and vegetables and other ingredients added as needed. Meats are beef, pork, and chicken, and are usually shredded or minced.
Vegetables include cabbage, onions, potatoes, carrots, etc., and are shredded or finely cut. Other examples include flour and seasonings. However,
Vegetables cut larger are more water-retaining.

After cutting these raw materials, heating such as stir-fry is performed and cooled. If it is cooled firmly here, less moisture may be transferred when rolling the ingredients. A spring roll is prepared by putting ingredients using the skin of the spring roll of the present invention, then pre-fried, frozen and stored, distributed and provided. Usually, the frozen spring roll of the present invention may be heated by an oven toaster, a microwave oven, or the like before being served for food, but may of course be treated with oil. The thickness, size, and shape of the spring roll skin can conform to known examples.

[0011] The spring roll skin of the present invention can be produced according to a known method. As a device for baking the skin into a sheet, a heating drum method (a spring roll forming machine manufactured by Daiei Giken Co., Ltd.) ) Is selected, and a desired thickness of the skin can be obtained. To be more specific about the method of preparation,
It is as follows . That is, first, a high melting point oil and a salt having a melting point of 60 to 80 ° C. and salt are added to the flour at normal temperature (10 to 30).
℃) and mix uniformly. At the time of kneading, water is added to uniformly disperse the flour and the high melting point fat. Usually flour,
The weight ratio of 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 flour to high melting point fat is 100: (1 to 1
15), preferably 100: (2 to 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, the heating drum type spring roll forming machine
Heat at ~ 150 ° C for 20-30 seconds to form a sheet. This is used to wrap a certain amount of ingredients. At this time, wrap the ingredients loosely so that the drip of the ingredients does not come out due to the pressure of the skin around which the ingredients are wound.
Next, fry for 2 to 5 minutes with oil at 160 to 190 ° C,
Quick freeze until below 18 ° C. After frozen storage, it is reheated in a household microwave oven of about 500 W before eating. The time is 80-110 seconds per 100g and the core temperature is 60
It rises to about 90 ° C.

[0013]

EXAMPLES 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 a high melting point oil and fat powder having a melting point of 70 ° C derived from rapeseed, 0.5 part by weight of sodium chloride, and 110 parts by weight of water were mixed with 100 parts by weight of wheat flour, and mixed with a vertical mixer (manufactured by Kanto Blender). After kneading, the mixture was aged at 5 ° C. for 5 hours, and then heated at 130 ° C. using a hot drum type spring roll forming machine (manufactured by Daiei Giken).
The sheet was thinned in 25 seconds. Thereafter, the ingredients prepared in advance were wound and fried (180 ° C, 3 minutes) with soybean oil having a melting point of 25 ° C. After frying, freeze rapidly until the temperature becomes -18 ° C or less, and after 3 days in the frozen storage, use a microwave (500
W). The sensory test was conducted by 16 panelists, and the texture was evaluated on three points: "crispness", "crispness", and "mouthfulness", and the quality was evaluated based on the "good texture as spring rolls" Was evaluated. The best score is 10
The point and the one with the worst texture were regarded as 1 point, and the average value of 16 persons was given. The results are shown in Table 1. When the quality of “spring rolls was good” exceeded 6.0, the quality was judged to be acceptable.

(Example 2) In Example 1, the melting point was 70
Except that the addition amount of the high melting point fat oil 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) A spring roll was produced in the same manner as in Example 1, except that the amount of the high melting point oil and fat powder having a melting point of 70 ° C was changed to 15 parts by weight. An inspection was performed. The results are shown in Table 1.

Example 4 In Example 1, the melting point was 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 and fat powder having a melting point of 60 ° C. was used in place of 5 parts by weight of the high melting point oil and fat powder of 5 ° C. 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 oily powder having a melting point of 80 ° C was used instead of 5 parts by weight of a high melting point oily 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, the melting point was 70
A spring roll was produced in the same manner as in Example 1 except that 5 parts by weight of rapeseed-derived oil and fat having a melting point of 50 ° C. was used in place of 5 parts by weight of the high melting point oil and fat powder at 5 ° C. 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 instead of 5 parts by weight of a high melting point oil / fat powder having a melting point of 70 ° C. A sensory test was performed in the same manner as in Example 1. The results are shown in Table 1.

(Comparative Example 3) In Example 1, ingredients were rolled up in a noodle skin sheeted without the addition of a high melting point oil and fat powder, and immersed in edible oil and fat having a melting point of 70 ° C heated to 100 ° C and melted. Take out, freeze for 24 hours, microwave (5
00W), and a sensory test was performed in the same manner as in Example 1. The results are shown in Table 1. As can be seen from Table 1,
The spring roll of the present invention has good crispness, crispness, and good mouthfeel, and the texture of the spring roll is better than any of the comparative examples.

[0018]

[Table 1]

[0019]

As is apparent from the results of the examples, according to the present invention, the high-melting-point oil having a melting point of 60 to 80 ° C. is added to the raw material of the spring roll skin, which is frozen and stored. Even if it is reheated in the microwave, a crispy spring roll with a good texture, such as immediately after frying, can be obtained.

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-3-30651 (JP, A) JP-A-6-225733 (JP, A) JP-A-3-80068 (JP, A) JP-A-8- 183990 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/48

Claims (1)

(57) [Claims] 1. A high melting point oil having a melting point of 60 to 80 ° C. is added to a raw material of spring rolls in an amount of 1 to 15 parts by weight with respect to 100 parts by weight of flour in the raw material of the skin, and the mixture is kneaded . 6-8 at low temperature
Is time aged, encapsulating the ingredients with skin spring rolls formed by sheeting, fly already frozen spring roll producing method characterized by freezing and Purefurai molding a spring roll.