JP7635015B2 - Spring roll wrapper mix - Google Patents

Description

The present invention relates to a mix for spring roll wrappers and a method for producing spring roll wrappers using the mix.

Spring rolls are generally made by wrapping ingredients in thin sheets of spring roll skin and frying them in oil. The crispy texture of the fried skin is what characterizes spring rolls. Spring rolls are not only served at home or in restaurants, but are also often served as pre-cooked side dishes or frozen foods. However, fried spring roll skins tend to lose their crispness over time and become chewy.

Patent Document 1 describes that spring roll wrappers that have a crisp texture even after a long time can be produced using durum wheat flour with a damaged starch content of 9.5% by mass or less. Patent Documents 2 and 3 describe that spring roll wrappers that can maintain a crisp, smooth texture can be produced by blending indirectly heated wheat flour or wheat flour obtained by milling moist heat treated wheat with the raw flour. Patent Document 4 describes a flour composition for noodles that contains durum wheat flour and roasted wheat flour, but does not describe using this for spring roll wrappers.

JP 2009-213354 A JP 2007-151508 A JP 2007-166906 A JP 2015-154753 A

The present invention provides spring rolls whose skin retains a crisp, firm texture even after a long time has passed since they were deep-fried.

The inventors have discovered that by using a raw material flour containing a specific amount of at least one selected from the group consisting of dry-heat-treated crushed durum wheat flour and dry-heat-treated corn grits, it is possible to produce spring rolls with a crisp skin texture that remains firm even after a long time has passed after frying.

Therefore, the present invention provides a mix for spring roll wrappers containing 5 to 50 mass % of one or more selected from the group consisting of dry-heat-treated crushed durum wheat flour and dry-heat-treated corn grits.
The present invention also provides a method for producing spring roll wrappers using the above-mentioned spring roll wrapper mix.

According to the present invention, it is possible to produce spring rolls with a good texture, in which the skin retains a crisp feel and a smooth texture even after a long time has passed since frying.

The present invention provides a mix for spring roll wrappers. The mix for spring roll wrappers of the present invention contains one or more selected from the group consisting of dry-heat-treated crushed durum wheat flour and dry-heat-treated corn grits.

The crushed durum wheat flour used as the raw material of the dry-heat-treated crushed durum wheat flour in the present invention (hereinafter also referred to as raw durum wheat flour crushed) may be obtained by crushing durum wheat grains according to a general milling process. Generally, durum wheat grains are prepared into semolina by crushing, sieving, and purification (referred to as the breaking process, grading process, and purification process, respectively), and the semolina is further crushed by multiple smooth rolls (reduction process) and sieved to become finer flour. From the viewpoint of improving the texture of the spring roll wrapper, the raw durum wheat flour crushed product preferably has an average particle size of 180 μm to 700 μm, more preferably 200 μm to 600 μm, and even more preferably 200 μm to 500 μm. Preferably, the raw durum wheat flour crushed product contains, by volume, preferably 10% or more, more preferably 30% or more, and even more preferably 50% or more of crushed durum wheat flour having a particle size of 200 μm or more. Preferably, the raw material durum wheat flour crushed product contains durum semolina, more preferably durum semolina.

The corn grits used as the raw material for the dry-heat-treated corn grits used in the present invention (hereinafter also referred to as raw corn grits) are coarsely ground products obtained by grinding the endosperm of corn. The type of corn used as the raw material for the corn grits is not particularly limited, but examples include dent corn, flint corn, sweet corn, soft corn, popcorn, waxy corn, and pod corn. From the viewpoint of improving the texture of the spring roll wrapper, the raw corn grits preferably have an average particle size of 180 μm to 700 μm, more preferably 200 μm to 600 μm, and even more preferably 200 μm to 500 μm. Preferably, the raw corn grits contain corn grits with a particle size of 200 μm or more, preferably 10% or more, more preferably 30% or more, and even more preferably 50% or more, by volume.

The particle size of the crushed durum wheat flour and corn grits in this specification is a value measured using a Microtrack particle size analyzer. From the measured particle size distribution, the average particle size and the detection frequency of the particle size can be calculated. Particle size measurement and calculation of the average particle size and the detection frequency of the particle size can be performed using a commercially available analyzer (for example, the "Microtrack Particle Size Distribution Analyzer 9200FRA" manufactured by Nikkiso Co., Ltd.) according to the manual for the instrument.

The dry-heat-treated crushed durum wheat flour and dry-heat-treated corn grits used in the present invention are obtained by dry-heat-treating the above-mentioned raw material crushed durum wheat flour and raw material corn grits. In other words, the dry-heat-treated crushed durum wheat flour used in the present invention is produced by preparing the above-mentioned raw material crushed durum wheat flour and dry-heat-treating it. Similarly, the dry-heat-treated corn grits used in the present invention are produced by preparing the above-mentioned raw material corn grits and dry-heat-treating it.

Examples of the dry heat treatment include oven heating (roasting), heating in a roasting kiln (roasting, etc.), heating using a dryer, hot air drying, leaving in a high-temperature, low-humidity environment, etc., of which roasting or roasting is preferred. Preferred dry heat treatment methods include, for example, a method of heating the crushed durum wheat flour or corn grits for 20 to 30 minutes in a band oven while gradually increasing the temperature inside the oven from 180°C to 300°C, and a method of roasting the crushed durum wheat flour or corn grits for 20 to 30 minutes at a temperature of 180 to 300°C in a mixer equipped with a heating device such as a paddle dryer. Preferably, the dry heat treated crushed durum wheat flour and the dry heat treated corn grits used in the present invention have a moisture content of 10% by mass or less.

From the viewpoint of improving the texture of the spring roll wrapper, the spring roll wrapper mix of the present invention contains, in its total amount, preferably 5 to 50% by mass, more preferably 5 to 40% by mass, and even more preferably 5 to 30% by mass of one or more selected from the group consisting of the dry-heat-treated crushed durum wheat flour and the dry-heat-treated corn grits. If the total content of the dry-heat-treated crushed durum wheat flour and the dry-heat-treated corn grits in the mix is too high, the texture of the resulting spring roll wrapper will be too hard, while if the total content is too low, the crispness and chewiness of the resulting spring roll wrapper will be reduced.

The mix for spring roll wrappers of the present invention may contain other flours in addition to the dry-heat-treated crushed durum wheat flour and the dry-heat-treated corn grits. The other flours include, but are not limited to, flours commonly used as raw flours for bakery products, such as wheat flour (strong flour, semi-strong flour, medium-strength flour, weak flour, whole wheat flour, crushed durum wheat flour that has not been dry-heat-treated, etc.), rye flour, rice flour, buckwheat flour, barley flour, bran flour, corn flour (corn flour, corn meal, corn grits that have not been dry-heat-treated, etc.), and mixtures thereof. The other flours may be heat-treated flours, but are not required to be. The content of the other flours in the mix of the present invention is preferably 40 to 95% by mass, more preferably 50 to 95% by mass, and even more preferably 60 to 95% by mass. Preferably, the other flours include wheat flour, more preferably wheat flour, and even more preferably strong flour, semi-strong flour, medium-strength flour, weak flour, or a mixture thereof.

The spring roll wrapper mix of the present invention may further contain other ingredients that may be contained in conventional spring roll wrappers, such as sugars, starch (including modified starch and resistant starch), powdered oils and fats, whole egg powder, egg white powder, egg yolk powder, milk powder, protein, leavening agents, yeast, salt, thickeners, amino acids, oils and fats, emulsifiers, soybean flour, dextrin, alcohol, pH adjusters, seasonings, colorants, and fragrances, as necessary. The content of such other ingredients in the spring roll wrapper mix of the present invention is preferably 20% by mass or less.

Spring roll wrappers can be manufactured using the spring roll wrapper mix of the present invention. Spring roll wrappers manufactured from the spring roll wrapper mix of the present invention can be manufactured by a conventionally known manufacturing method, except that the spring roll wrapper mix of the present invention is used as the raw material powder. More specifically, spring roll wrappers can be manufactured by preparing spring roll wrapper dough using the spring roll wrapper mix of the present invention, and then baking the dough.

Preferably, the spring roll wrapper mix of the present invention is mixed with water to prepare a fluid spring roll wrapper dough. As the water, water, saline solution, carbonated water, kansui, an acidic aqueous solution, an alkaline aqueous solution, etc. can be used. When preparing the dough, oils and fats, egg liquid, and the other ingredients mentioned above may be added as necessary. The amounts of water, oils and fats, and egg liquid added can be set appropriately. The amount of other ingredients added is preferably 20% by mass or less of the total amount of the mix.

Preferably, when preparing the dough for the spring roll wrapper, the pH of the dough is first adjusted to an acidic or alkaline range, and then the pH of the dough is readjusted to near neutral. Adjusting the pH of the dough in this manner improves the texture of the spring roll wrapper. The procedure for adjusting the pH of the dough can be carried out in accordance with the description in JP 2009-044986 A. That is, when the dough is first adjusted to an acidic range, the pH of the dough is preferably adjusted to a range of pH 3.0 to 5.5, more preferably pH 3.0 to 4.5. On the other hand, when the dough is first adjusted to an alkaline range, the pH of the dough is preferably adjusted to a range of pH 8.0 to 10.5, more preferably pH 9.0 to 10.5. In either case, after the above-mentioned first pH adjustment, the pH of the dough is readjusted to near neutral, preferably pH 6.0 to 7.5, more preferably pH 6.0 to 7.0. If the pH of the dough is less than 3.0 or more than 10.5 during the initial pH adjustment, even if the pH is later readjusted to near neutral, the dough may be difficult to work with when baked, or the dough may remain sour or have a bitter taste due to the alkaline agent. Also, if the pH of the dough after pH readjustment is less than 6.0 or more than 7.5, the dough may be difficult to work with when baked, or the dough may remain sour or have a bitter taste due to the alkaline agent. On the other hand, the dough may be prepared by normal procedures without pH adjustment, in which case the pH of the dough is preferably in the range of pH 6.0 to 7.5, more preferably pH 6.0 to 7.0.

To adjust the pH of the dough, acidic and alkaline agents commonly used in food products can be used. That is, if you want to lower the pH, you can use an acidic agent, and if you want to raise the pH, you can use an alkaline agent. Examples of acidic agents include organic acids such as acetic acid, lactic acid, citric acid, malic acid, adipic acid, fumaric acid, tartaric acid, and ascorbic acid, and their salts, which can be used alone or in combination of two or more of them. Examples of alkaline agents include kansui, carbonates, bicarbonates, phosphates, condensed phosphates, calcined calcium, and basic amino acids, which can be used alone or in combination of two or more of them.

The acidic or alkaline agent may be contained in the raw material flour, i.e., the mix for spring roll wrappers of the present invention, or may be added to the mix together with water during dough preparation, or may be added to the dough once it has been prepared. The pH of the dough may be readjusted immediately after the pH of the dough is initially adjusted to an acidic or alkaline range, or after the dough has been left to stand for several hours to overnight after the initial pH adjustment, or immediately before baking the dough.

The prepared dough can be baked according to a conventional method. For example, the fluid dough can be thinly spread on a heated drum or poured onto a rotating heated drum and baked into a sheet. If necessary, the baked sheet dough can be cut into a desired shape.

The spring roll wrapper of the present invention is used to manufacture spring rolls in the same manner as conventional spring roll wrappers. Furthermore, spring rolls manufactured using the spring roll wrapper of the present invention can be stored frozen or refrigerated. In this case, after wrapping ingredients in the spring roll wrapper of the present invention, they may be stored frozen or refrigerated without frying, or may be stored frozen or refrigerated after frying. Spring rolls stored frozen or refrigerated without frying are fried after freezing or refrigerating and then served. Spring rolls stored frozen or refrigerated after frying may be fried again after freezing or refrigerating, or may be reheated in a microwave oven or the like.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

1) Raw materials Wheat flour (semi-strong flour, average particle size 65μm)
Durum semolina (average particle size 250 μm, passing through a sieve with a mesh opening of 700 μm, and containing 50% or more by volume of a fraction with a particle size of 200 μm or more)
Durum wheat flour (average particle size 80 μm, passed through a sieve with a mesh opening of 200 μm)
Corn grits (mean particle size 250 μm, passing through a sieve with a mesh opening of 700 μm, and containing a fraction with a particle size of 200 μm or more at 50% by volume)

2) Preparation of dry heat treated flour Wheat flour, durum semolina, durum wheat flour, and corn grits were each treated in a tunnel oven at an internal temperature of 180 to 300°C (changed stepwise) for about 23 minutes to obtain roasted wheat flour, roasted durum semolina, roasted durum wheat flour, and roasted corn grits (each with a moisture content of 10% by mass or less).

3) Manufacture of spring roll skin Fluid spring roll skin dough was prepared by mixing the materials according to the basic recipe below. The composition of the spring roll skin mix used in the basic recipe is shown in Tables 1 to 4. If necessary, water was added to the basic recipe to adjust the viscosity of the dough so that the viscosity of the resulting dough was almost the same. When adjusting the pH of the dough, acetic acid was added to the prepared dough to adjust the pH to acidic (pH 4.1), and then sodium carbonate was added to readjust the pH to near neutral (pH 6.4) [acid → neutral], or sodium carbonate was added to the prepared dough to adjust the pH to alkaline (pH 9.3), and then acetic acid was added to readjust the pH to near neutral (pH 6.4) [alkaline → neutral]. The obtained dough was baked on the drum surface of a drum-type baking machine to a thickness of 0.5 to 0.55 mm, and then cut into 190 x 190 mm to produce spring roll skin.
[Basic recipe]
Spring roll wrapper mix (Tables 1 to 4) 100 parts by weight Salt 1 part by weight Water 125 parts by weight

4) Production and Evaluation of Spring Rolls Pre-cooked ingredients were placed on the produced spring roll wrappers, which were then rolled up and completely frozen at -40°C, followed by deep frying at 175-180°C to produce fried spring rolls. The fried spring rolls obtained were left to stand at room temperature (25°C) for 4 hours, after which their texture was subjected to a sensory evaluation by 10 trained panelists according to the following evaluation criteria, and an average score was calculated. The results are shown in Tables 1 to 4.
[Evaluation Criteria]
(Crunchy texture)
5 points: Crispier than the control.
4 points: Slightly crispier than the control.
3 points: Crispness equivalent to the control.
2 points: Slightly less crisp than the control.
1 point: Less crisp than the control.
(Hiki)
5 points: Less friction than the control.
4 points: Slightly less stiff than the control.
3 points: The same degree of strain as the control.
2 points: Slightly stronger pull than the control.
1 point: Stronger pull than the control.

Claims (5)

A mix for spring roll wrappers containing 5 to 50% by mass of one or more selected from the group consisting of dry-heat-treated crushed durum wheat flour and dry-heat-treated corn grits. The spring roll wrapper mix according to claim 1, wherein the crushed durum wheat flour includes durum semolina. The spring roll wrapper mix according to claim 1 or 2 further contains 40 to 95% by mass of wheat flour other than the crushed durum wheat flour. A method for producing spring roll wrappers, comprising preparing dough for spring roll wrappers using the spring roll wrapper mix according to any one of claims 1 to 3. The method of claim 4, wherein the dough preparation includes adjusting the pH of the dough to a range of 3.0 to 5.5 or 8.0 to 10.5, and then readjusting the pH of the dough to a range of 6.0 to 7.5.