阅读说明：本技术 卷制食品用外皮、卷制食品及其制造方法 (Outer skin for rolled food, rolled food and method for producing the same ) 是由 福寿孝介 清水有希 富本文 长坂彩子 于 2019-02-08 设计创作，主要内容包括：本发明的课题在于,提供油炸后即使经过数小时也维持了刚油炸后的卷制食品所特有的酥脆口感的卷制食品及其制造方法。根据本发明,提供一种卷制食品用外皮、使用该外皮的卷制食品、以及它们的制造方法,所述卷制食品用外皮为春卷等卷制食品用外皮,其特征在于,在卷制之前烧制的外皮中的面筋蛋白的聚合度为32.00％以上,使用蠕变仪在特定测定条件下测得的断裂强度为4.30N以上。(The present invention addresses the problem of providing a rolled food that retains, even after several hours of frying, a crispy texture unique to the rolled food immediately after frying, and a method for producing the same. According to the present invention, there is provided a casing for rolled food, such as a spring roll, wherein the polymerization degree of mucedin in the casing baked before rolling is 32.00% or more and the breaking strength measured under specific measurement conditions by a creep meter is 4.30N or more, a rolled food using the casing, and a method for producing the same.)

1. A skin for rolled food, characterized in that the skin burned before rolling has the following characteristics (A) and (B):

(A) the polymerization degree of the gluten protein in the outer skin is more than 32.00 percent,

(B) the breaking strength of the skin obtained by cutting a 3cm x 4.5cm piece and stacking 8 pieces was 4.30N or more under the measurement conditions of a wedge-shaped plunger having a width of 2cm, a moving speed of 60 mm/min and a penetration distance of 13mm using a creep gauge.

2. The outer skin for rolled food according to claim 1, further having the following characteristics (C):

(C) the tensile strength of the outer skin obtained by cutting the skin into 1.5 cm. times.5 cm pieces and stacking 2 pieces was 0.34N or more under the measurement conditions of a moving speed of 120 mm/min and a moving distance in the elongation direction of 25mm using a creep gauge.

3. The outer skin for rolled food according to claim 1 or2, wherein the rolled food is a spring roll and the outer skin is a spring roll skin.

4. A rolled food obtained by rolling a filling in the outer skin for a rolled food according to any one of claims 1 to 3.

5. The rolled food product of claim 4, which has been fried.

6. A rolled food product according to claim 4 or 5 which has been frozen.

7. The rolled food product according to any one of claims 4 to 6, wherein the rolled food product is a spring roll and the outer skin is a spring roll skin.

8. A method for manufacturing a skin for rolled food, comprising the steps of:

(1) a step of kneading a flour material mainly composed of wheat flour with water and salt to prepare a dough;

(2) a step of adding water to the dough to prepare a batter; and

(3) and a step of baking the batter.

9. The method of manufacturing a skin for rolled food according to claim 8, wherein the rolled food is a spring roll and the skin is a spring roll skin.

10. A method for producing a rolled food, comprising the steps of: a filling is placed on the outer skin for rolled food obtained by the production method according to claim 8 or 9, and the outer skin is rolled and molded.

11. The method of manufacturing a rolled food product according to claim 10, further comprising a frying step.

12. The method of manufacturing a rolled food according to claim 10 or 11, further comprising a step of freezing.

13. The method for producing a rolled food according to any one of claims 10 to 12, wherein the rolled food is a spring roll and the outer skin is a spring roll skin.

Technical Field

The present invention relates to a casing for rolled food such as spring roll, rolled food using the casing, and a method for producing the same.

Background

The rolled food includes a food obtained by rolling a casing with a stuffing, such as a spring roll, a rolled pancake, a mexican cake, and a pancake, and a food obtained by rolling a casing with a rolling casing without stuffing, such as a cigarette cake. For example, spring roll wrappers as the outer wrappers for spring rolls are generally produced by baking a pasty material mainly composed of grain flour such as wheat flour on a heating drum using a spring roll wrapper molding machine. The fried spring rolls are produced by placing a filling material on the skin of the fired spring roll, shaping the filling material, and then frying the shaped filling material. Fried spring rolls require a "crispy mouthfeel" which is characteristic of spring rolls immediately after frying. However, in the case where the conventional spring rolls are packaged in a container and sold in a warm state after frying or are stored in an open tray or the like, if the time passes for several hours, moisture of water vapor, stuffing, or the like in the packaging container is absorbed. Therefore, the "crispy texture" peculiar to the spring roll immediately after frying is remarkably reduced regardless of direct eating or eating after heating in a microwave oven.

Heretofore, as a method for suppressing the deterioration of the taste of spring rolls with time, various methods have been proposed: modifying wheat flour and starch as raw materials of the spring roll wrapper dough; adding enzyme into the raw material of the spring roll wrapper dough; grease or the like is applied to the surface of the heating drum in the baking step and the surface of the baked dough. As an example of making specific ingredients contained in the spring roll wrapper dough before firing, there are reported: a method of blending 1 to 15% of an oil or fat having a melting point of 50 to 90 ℃ with respect to a dough obtained by rolling a wheat flour dough (patent document 1); a method of adding a swelling agent to a raw material of a spring roll wrapper dough (patent document 2); a method of adding a gas such as carbon dioxide to the spring roll wrapper dough (patent document 3), and the like. However, the existing methods are not satisfactory for maintaining the "crispy texture" characteristic of the spring rolls immediately after frying for several hours.

Disclosure of Invention

Problems to be solved by the invention

The purpose of the present invention is to provide a rolled food that retains, even after several hours of frying, a crispy texture unique to the rolled food immediately after frying, and a method for producing the same.

Means for solving the problems

As a result of intensive studies to solve the above problems, the present inventors have found that a coating for a rolled food has a correlation between the degree of polymerization and breaking strength of gluten in the coating and the crispy texture, that is, a rolled food produced using a coating in which the degree of polymerization and breaking strength of gluten in the coating are specific or higher can maintain the crispy texture unique to a rolled food immediately after frying even when stored for several hours after packaging or the like, and have completed the present invention.

That is, the present invention includes the following inventions.

[1] A wrapped food casing characterized in that the casing baked before being wrapped has the following characteristics (A) and (B).

(A) The polymerization degree of the gluten protein in the outer skin is 32.00% or more.

(B) The breaking strength of the skin obtained by cutting the skin into 3cm x 4.5cm and stacking 8 pieces was 4.30N or more under the measurement conditions of a wedge-shaped plunger (width 2cm), a moving speed of 60 mm/min and an entry distance of 13mm using a creep gauge.

[2] The outer skin for rolled food according to [1], which further has the following characteristic (C).

(C) The tensile strength of the outer skin obtained by cutting the skin into 1.5 cm. times.5 cm pieces and stacking 2 pieces was 0.34N or more under the measurement conditions of a moving speed of 120 mm/min and a moving distance in the elongation direction of 25mm using a creep gauge.

[3] The outer skin for rolled food according to [1] or [2], wherein the rolled food is a spring roll and the outer skin is a spring roll skin.

[4] A rolled food comprising a filling wound in the outer skin of any one of the rolled food items [1] to [3 ].

[5] The rolled food according to [4], which is fried.

[6] The rolled food according to [4] or [5], which is frozen.

[7] The rolled food according to any one of [4] to [6], wherein the rolled food is a spring roll and the outer skin is a spring roll skin.

[8] A method for manufacturing a skin for rolled food, comprising the steps of:

(1) a step of kneading a flour material mainly composed of wheat flour with water and salt to prepare a dough;

(2) a step of adding water to the dough to prepare a batter; and

(3) and a step of baking the batter.

[9] The method of producing a skin for rolled food according to [8], wherein the rolled food is a spring roll and the skin is a spring roll skin.

[10] A method for producing a rolled food, comprising the steps of: the casing for rolled food obtained by the production method according to [8] or [9] is filled with a filling, rolled up and molded.

[11] The method of producing a rolled food according to [10], further comprising a frying step.

[12] The method of producing a rolled food according to [10] or [11], further comprising a step of freezing.

[13] The method for producing a rolled food according to any one of [10] to [12], wherein the rolled food is a spring roll and the outer skin is a spring roll skin.

The present application claims the priority of japanese patent application No. 2018-22522, applied on day 9/2/2018, including the contents described in the specification of the patent application.

Effects of the invention

The outer skin for rolled food of the present invention forms a gluten network firmly, so that the rolled food using the same can suppress moisture transfer from the filling, and maintain a crispy texture immediately after frying even after several hours have passed after the packaging after frying, etc. In order to maintain a crispy texture immediately after frying, a food material containing a cereal powder is used between the outer skin and the inner material in the rolled food using the conventional outer skin, and the outer skin for a rolled food of the present invention can provide a rolled food in which the crispy texture of the outer skin is maintained even after several hours of storage even if the amount of the food material is reduced or the food material is not used. Further, the powdery feeling (powder っぽさ) and greasy feeling which occur when the food material is used can be improved.

Drawings

FIG. 1 shows the degree of polymerization of gluten proteins of the spring roll wrappers of examples 1 to 3 (the products of the present invention) and comparative example 1 (the conventional products).

FIG. 2 shows the comparison of the breaking strength of the spring wrap of examples 1 to 3 (inventive products) and comparative example 1 (conventional products).

Fig. 3 shows the tensile strength of the spring wrap of example 1 (invention) compared to comparative example 1 (prior art) (in a comparative example: obtained by t-test assuming equal variance).

Detailed Description

The present invention will be described in detail below.

1. Outer skin for rolled food and rolled food

The outer skin for rolled food of the present invention is a sheet-like skin used for rolling a filling in a rolled food, and is characterized in that the degree of polymerization and the breaking strength of gluten protein of the outer skin baked before rolling are at least specific values.

In the present invention, the "rolled food" is a food composed of a filling and a coating covering the filling, and examples thereof include spring rolls, rolled tortillas, mexican tortillas, pancake, pie, polish dumpling (piogli), italian dumpling (ravioli), pita cake, salad sandwich, shaomai, and dumpling. The "rolled food product" of the present invention may be in a form in which the filling is wrapped with the outer skin, for example, in a form in which the entire filling is not visible, or in a form in which a part of the filling is exposed. For example, in the case where the rolled food is a spring roll, a desired filling is placed, rolled up by a known method, and formed. The "rolled food" of the present invention refers to both a rolled food before frying and a rolled food after frying. Further, the "rolled food" of the present invention includes a food in a frozen form. The rolled food before frying and the rolled food after frying can be preserved or circulated under a frozen condition. The freezing temperature is preferably in the range of-40 ℃ to-18 ℃. The frozen rolled food can be fried directly or after thawing.

The outer skin for rolled food of the present invention is baked before rolling, and the baked outer skin has the following characteristics (A) and (B).

(A) Degree of polymerization of mucedin

The "degree of polymerization of gluten" in the present invention is a physical property value as an index of the gluten network strength of the casing for rolled food, and relates to the effect of suppressing the transfer of water from the filling. The polymerization degree of mucedin can be determined by the following formula, using a protein extraction buffer (+ ME) containing Mercaptoethanol (ME) and the same buffer (-ME) containing no ME for protein extraction, and from the amount of protein determined with the extraction buffer to which ME was added ((+ ME) protein) and the amount of protein determined with the extraction buffer to which ME was not added ((-ME) protein).

Degree of polymerization (%) ((+ ME) protein- (-ME) protein)/(+ ME) protein × 100

Specifically, the quantification of the (+ ME) protein and the (-ME) protein can be carried out by the following method.

100mg samples (baked rolled food casing) were taken out from 2 Eppendorf tubes, 1mL of ME-free Buffer for protein extraction (-ME) (composition: 10mL of 5% SDS solution, 10mL of 0.5M Tris-HCl Buffer (pH6.8), and 80mL of distilled water) was added to each of the 1 st tubes, and 1mL of Buffer for protein extraction (+ ME) containing ME at 1% concentration (composition: 10mL of 5% SDS solution, 10mL of 0.5M Tris-HCl Buffer (pH6.8), 1mL of ME, and 79mL of distilled water) was added to the 2 nd tubes, and mixed by vortexing until complete dissolution was achieved. Then, the mixture was shaken for 1 hour with a shaker (about 2000rpm), centrifuged (6200rpm, 10min, room temperature), and then the supernatant was transferred to another Eppendorf tube, and the protein amount of these liquids was measured by the Lowry method using an RCDC protein detection kit (Bio-Rad).

A higher value of the "degree of polymerisation of the gluten" indicates a stronger gluten network, i.e. a better "crispy mouthfeel". The polymerization degree of the gluten protein in the outer skin for rolled food of the present invention is 32.00% or more, preferably 37.00% or more, and more preferably 41.00% or more. When the polymerization degree of the gluten protein in the outer layer is less than 32.00%, the gluten network is weak, the moisture barrier is insufficient, and the crispy texture (crispy texture) immediately after frying cannot be maintained. Further, if the polymerization degree of the gluten protein in the outer layer exceeds 55.00%, it may adversely affect other texture (for example, it may be difficult to bite), and the quality of the whole rolled food may be deteriorated, which is not preferable. Here, "crispy feeling" means a feeling of being crispy.

(B) Breaking strength

The "breaking strength" in the present invention is an index of the physical hardness of the outer skin for rolled food, and can be represented by the maximum load (N) measured under specific conditions using a creep gauge (shape of plunger: wedge type assuming biting with incisors). It is considered that the higher the "breaking strength" value, the more "crispy texture" the fried outer skin for rolled food. The outer skin for rolled food of the present invention has a breaking strength (maximum load) of 4.30N or more, preferably 4.45N or more, and more preferably 4.50N or more, as measured by a creep gauge under the conditions of a wedge-shaped plunger (width 2cm), a moving speed of 60 mm/min, and a penetration distance of 13mm with respect to an outer skin obtained by cutting into 3 cm. times.4.5 cm and stacking 8 pieces. If the breaking strength is less than 4.30N, a crispy texture immediately after frying cannot be obtained upon chewing. Further, if the breaking strength exceeds 6.00N, it is not preferable because it is difficult to chew at the time of chewing. The creep gauge used for the measurement of the breaking strength is not particularly limited as long as it is a general-purpose one for the evaluation of physical properties related to the texture of food, and examples thereof include creep gauge CR-200D (manufactured by Sun Kogyo Co., Ltd.), and creep gauge RE2-33005C (manufactured by mountain electric Co., Ltd.).

The outer skin for rolled food of the present invention has the following characteristics (C) in addition to the outer skin baked before rolling.

(C) Tensile strength

The "tensile strength" in the present invention is a physical property value as an index of the gluten network strength of the outer skin for rolled food, and can be represented by the maximum tensile load (N) measured under specific conditions using a creep gauge (shape of an adapter: for tensile measurement assuming biting and breaking with incisors). It is considered that the higher the "tensile strength" value, the more "crispy texture" the fried outer skin for rolled food. The outer skin for rolled food of the present invention has a tensile strength (maximum tensile load) of 0.34N or more, preferably 0.39N or more, and more preferably 0.44N or more, as measured by a creep gauge under measurement conditions of a moving speed of 120 mm/min and a moving distance in an elongation direction of 25mm in a skin cut into 1.5cm × 5cm and stacked into 2 sheets after baking. If the tensile strength is less than 0.34N, a crispy texture immediately after frying cannot be obtained upon chewing. Further, if the tensile strength exceeds 2.00N, the chewing becomes difficult and is not preferable. The creep gauge is not particularly limited as long as it is a general-purpose apparatus for evaluating physical properties related to food texture, and examples thereof include creep gauge CR-200D (manufactured by Sun Co., Ltd.), and creep gauge RE2-33005C (manufactured by Shanshan electric Co., Ltd.).

2. Outer skin for rolled food and method for producing rolled food

The method for manufacturing the outer skin for the rolled food comprises the following steps: (1) a step of kneading a flour material mainly composed of wheat flour with water and salt to prepare a dough, (2) a step of preparing a batter by adding water to the dough, and (3) a step of baking the batter. The method for producing the outer skin for rolled food of the present invention is characterized in that water is added to a flour material mainly composed of wheat flour in step (1) and kneaded to prepare a dough, and then water is added in step (2) to prepare a batter.

In the present invention, "dough" produced in step (1) refers to a dough (dough) in the form of a block having viscoelasticity obtained by adding water to a flour material mainly composed of wheat flour and kneading the dough. The amount of water added here is preferably 50 to 60 wt% with respect to the flour raw material. If less than 50% by weight, the dough becomes hard and it is difficult to add water to make a batter; if it exceeds 60% by weight, not only the dough becomes too soft, but also mechanical suitability for a mixer or the like is lost, and therefore it is not preferable.

The raw material of the outer skin for rolled food of the present invention may contain only a powdery raw material, water and salt, and the raw materials used in usual rolled food may be used. The flour material may contain grain flour as a main material. Examples of the cereal flour include wheat flour, barley flour, rye flour, rice flour, buckwheat flour, cornflower, pearl barley flour, barnyard grass flour, millet flour, and the like, and wheat flour is preferable. The wheat flour is preferably a wheat flour containing medium gluten as a main component, such as medium gluten flour alone or a mixture of at least 1 of high gluten flour, semi-high gluten flour and low gluten flour. These cereal powders may be used alone or in combination of two or more.

In the present invention, the "batter" produced in step (2) is a fluid dough obtained by adding water to the dough cake obtained in step (1). When wheat flour is used as the cereal flour, the amount of wheat flour is preferably 30 to 60 wt% based on the batter. If less than 30% by weight, the viscosity is too low to be uniformly applied to the firing drum; when the amount exceeds 60% by weight, the viscosity increases, and a uniform thin skin cannot be obtained, which is not preferable. The pre-rolled skin obtained by baking the batter in the step (3) is referred to as "outer skin for rolled food".

The flour material may further contain starches, proteins, and other materials. Examples of the starch include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, and the like, and processed starches obtained by subjecting these to treatment such as α -conversion, etherification, esterification, acetylation, crosslinking treatment, oxidation treatment, and the like; examples of the protein include gluten derived from wheat and the like, vegetable protein derived from soybean and the like, animal protein derived from egg and the like, and a mixture thereof. The other material is not particularly limited as long as it is within a range that does not impair the desired effects of the present invention, or is a material for imparting the effects of the present invention and other effects (improvement in color tone and gloss of the skin, improvement in dispersibility of the powder material in water, and the like). Examples thereof include dextrin, saccharides, amino acids or salts thereof (e.g., glutamic acid, sodium glutamate, glycine), oils and fats (e.g., vegetable oils such as soybean oil, rapeseed oil, olive oil, palm oil, and hardened oils thereof, animal fats such as lard, and beef tallow), dietary fibers (e.g., corn husk, wheat bran, barley bran, rice bran, substances containing cellulose, hemicellulose, lignin, and pectin as main components in starch contained in corn, potato, wheat, barley, and rice, and decomposed products thereof), eggs, milks, amino acids (e.g., alanine, glycine, and lysine), thickening polysaccharides (e.g., xanthan gum, locust bean gum, gellan gum, guar gum, and carrageenan), emulsifiers (e.g., organic acid monoglyceride, glycerin fatty acid ester such as monoglyceride and polyglycerin ester, and sucrose fatty acid ester), and the like. The amount of the cereal flour, starch, protein and other materials in the flour raw material can be appropriately set according to the purpose.

The above dough materials need not all be mixed in water at the same time, but may be mixed separately, as long as the whole dough material is uniformly dispersed and suspended in water.

The baking of the batter in the step (3) may be performed by using an iron plate type baking machine or a drum type baking machine which is generally used in baking of rolled food such as spring roll wrappers, and may be performed by supplying the batter obtained in the step (2) in an appropriate amount, heating and solidifying the batter, and then cutting the batter into desired sizes. The firing conditions may be appropriately selected from known conditions. For example, the firing temperature is usually in the range of 90 to 160 ℃, preferably in the range of 100 to 150 ℃. If it is lower than 90 ℃, there is a fear that the setting of the batter becomes insufficient; in the case of more than 160 ℃, the skin becomes too hard to roll the filling, and thus it is not preferable. On the other hand, the firing time is usually in the range of 10 to 120 seconds, preferably in the range of 15 to 45 seconds. If it is less than 10 seconds, there is a fear that the setting of the batter becomes insufficient; if it exceeds 120 seconds, the skin becomes too hard to roll up the filling, which is not preferable.

The rolled food of the present invention can be produced by a usual procedure except for using the outer skin of the rolled food of the present invention. The filling is not particularly limited as long as it is a conventional filling for rolled food, and examples thereof include meat, processed meat products (beef, chicken, pork, ham, bacon, sausage, etc.), fish and shellfish (shrimp, cuttlefish, octopus, clam, scallop, etc.), vegetables (onion, green pepper, carrot, color pepper, cabbage, etc.), fungi (comamot, mushroom, agaricus, grifola, etc.), beans (soybean, pea, lentil, chickpea, etc.), seeds (almond, peanut, walnut, etc.), vermicelli, fats and oils, starch, seasonings, spices, and spices. Further, as the stuffing, fruits such as apple, banana, strawberry, kiwi, pineapple, blueberry, etc., snacks such as chocolate, jam, nut, custard, sweetened bean paste, etc., and also rolled food having a snack feeling such as French pancake, etc. may be used. Alternatively, vegetable having a tomato flavor, pizza-like stuffing containing cheese, vegetable having a curry flavor, meat-like stuffing, or the like, which has a different flavor, may be used, and a rolled food having a novel texture may be produced. The shape, size, frying time, temperature, etc. of the rolled food can be processed by conventional method.