JP2022155148A - Rolled food and its manufacturing method - Google Patents

Abstract

The present invention provides a method for producing a fried food roll whose appearance is significantly different from conventional food rolls.
In a method for producing a fried food roll, (a) ingredients are wrapped in a skin to form the rolled food, and (b) at least a portion of the skin constituting the outer surface of the wrapped food is coated with The content of the gas generating agent in the batter for depositing the liquid and obtaining the crust is 2-5.5% by mass.
[Selection figure] None

Description

TECHNICAL FIELD The present disclosure relates to rolled food products and methods of making the same.

In general, the appearance of food is reminiscent of the texture and taste of that food. That is, the appearance of food has an effect such as inducing an appetite for the food. In addition, when the food has an appearance different from the appearance that the food normally has, the unexpectedness of the appearance arouses interest in the food, and as a result, consumers purchase or eat the food. It can be an opportunity to Therefore, in the food development field, not only the taste and texture of the food but also the appearance of the food are devised.

Regarding the appearance of food, for example, in the case of fried food, a phenomenon called "blister" is actively caused to form a plurality of large cavities inside to change the appearance of the food. (For example, Patent Document 1). However, it can be said that such ingenuity in appearance is not sufficient and there is room for further ingenuity.

JP-A-11-56280

Under such circumstances, there is a demand for processed foods that have an appearance that conventional foods do not have.

The present inventors have found that in processed foods, specifically, fried foods, a specific amount of a gas generating agent is added to the batter for obtaining the skin that constitutes the wrapped foods, and the wrapped foods are prepared before frying. By attaching a liquid to the skin that constitutes the outer surface of the food, the modification of the skin is caused, and many unevenness and large holes are formed in the skin on the outer surface of the rolled food after frying. It has been found that it is possible to produce a rolled food having a significantly different appearance in comparison. The present disclosure is based on such findings.

According to one aspect, a method for producing an unheated fried food roll, comprising:
(a) forming a rolled food by wrapping ingredients with a skin; and (b) applying a liquid to at least a portion of the skin that constitutes the outer surface of the rolled food.
including
The production method is provided, wherein the crust is a heat-treated batter containing 2 to 5.5% by mass of a gas generating agent.

According to another aspect, an unheated oil-fried rolled food comprising a skin and an ingredient wrapped around the skin,
The skin is a heat-treated batter containing 2 to 5.5% by mass of a gas generating agent,
There is provided a food roll for frying, in which liquid is attached to at least a part of the skin constituting the outer surface of the food roll for frying.

According to yet another aspect, a method for modifying the surface of a fried food roll, comprising:
(a) a step of preparing an unheated fried food product in which ingredients are wrapped in a skin; the process of causing
including
A method is provided wherein the crust is a heat treated batter comprising 2-5.5% by weight of a gas generant.

According to the present disclosure, an unheated fried food roll containing skin and ingredients, the appearance after frying is greatly different from that of conventional rolled food. can be manufactured.

FIG. 1 is a schematic diagram showing an example of the procedure of wrapping ingredients with a skin (the procedure of forming a rolled food) in step (a) of the manufacturing method of the present disclosure. In addition, the ingredient is shown with the diagonal line in the figure. FIG. 2 is a schematic diagram showing an example of a procedure for wrapping ingredients with a skin (a procedure for forming a rolled food) when performing step (b) before step (a) in the manufacturing method of the present disclosure. This figure shows a case where the liquid is attached in advance to the inner surface of the skin forming the outer surface of the rolled food when the rolled food is molded. In the figure, the ingredients are indicated by oblique lines, and the liquid is indicated by dots. FIG. 3 is a photograph of a fried food roll obtained by frying various food rolls for frying. Upper left column: Boiled rolled food obtained by frying a wrapped food for frying in which the batter for obtaining the skin does not contain baking powder and does not allow water to adhere to the skin; Bottom left column: Batter for obtaining the skin is Boiled food roll obtained by frying a food roll for frying containing baking powder and not allowing water to adhere to the skin; Upper right column: Batter for obtaining the skin does not contain baking powder and water adheres to the skin Lower right column: The batter for obtaining the skin contains baking powder, and the oil-coated food wrapped with water is attached to the skin. The oil-cooked food roll thus obtained. FIG. 4 is a schematic diagram showing an example of a measurement position when measuring the surface roughness (Sa value) of a fried food roll using a microscope and a 3D shape measurement module. FIG. 5 shows the surface roughness (Sa value) of the center and edges of each oil-fried rolled food in Test Group A and Comparative Groups A to C, measured using a microscope and a 3D shape measurement module. It is a graph showing a result. FIG. 5A represents the measurement results of the Sa values at the center and edges when measured at 30× magnification. FIG. 5B represents the measurement results of the center and edge Sa values when measured at 50× magnification.

Specific description of the invention

[Manufacturing method of rolled food for frying]
According to one aspect, there is provided a method for producing an unheated fried food roll containing skin and ingredients (hereinafter also referred to as the “production method of the present disclosure”). In the production method of the present disclosure, the ingredients are wrapped with the skin to form the rolled food (step (a)), and at least one time before, during, and after the step (a), the outside of the rolled food A step (step (b)) of applying a liquid to at least a part of the skin constituting the surface is included. In one preferred embodiment, step (b) is performed after step (a). According to the production method of the present disclosure, when fried, it has an appearance that is significantly different from that of conventional rolled foods (appearance with many unevenness and large holes on the skin on the outer surface of the fried wrapped food). It is possible to produce food rolls for frying. In addition, the fact that the skin has "unevenness" means that the outer surface of the wrapped food of the skin that constitutes the outer surface of the oil-oiled food (that is, the outer surface of the oil-oiled food). It means having a non-smooth part such as a part, a groove part, etc. In addition to the appearance described above, the fried food rolls produced by the production method of the present disclosure may have a significantly different texture (crispy texture) compared to conventional rolled food products. Each of steps (a) and (b) will be described below.

<Step (a)>
Step (a) is a step of forming a rolled food product by rolling the ingredients so that they are sandwiched between skins. The step (a) will be described in detail below.

The skin that constitutes the unheated fried food wrapped by the manufacturing method of the present disclosure is obtained, for example, by heat-treating (baking) a dough (batter) containing grain flour and water as main raw materials. . As the flour, any flour that is commonly used as a crust for rolled food products can be used. Grain flour includes, for example, rice flour, buckwheat flour, wheat flour, barley flour, rye flour, corn flour and the like. Grain flour may be used individually by 1 type, and may be used in combination of 2 or more types. In one preferred embodiment, wheat flour, especially all-purpose flour, is used alone as the flour.

The amounts of grain flour and water to be blended in the batter can be appropriately set according to the type of the desired fried fried food.

The batter contains, in addition to the main ingredients flour and water, a gas generant. The gas generating agent means an agent capable of generating or releasing gas in the process of the production method of the present disclosure, and is not particularly limited as long as it can be used in terms of food hygiene, and can be appropriately selected and used. can. Specific examples of gas generating agents include swelling agents and carbonated water. Examples of swelling agents include, but are not limited to, sodium hydrogen carbonate (baking soda, NaHCO ₃ ), ammonium hydrogen carbonate (ammonium bicarbonate, NH ₄ HCO ₃ ), baking powder, yeast (yeast) powder, yeast, and the like. . One of the gas generating agents may be used alone, or two or more of them may be used in combination. In one preferred embodiment, baking powder is used alone as the gas generating agent.

The upper limit of the content of the gas generating agent in the batter is 5.5% by mass, preferably 5.4% by mass, more preferably 5.3% by mass as the ratio of the mass of the gas generating agent to the total mass of the batter. , particularly preferably 5.25% by weight. The lower limit of the content of the gas generating agent in the batter is 2% by mass, preferably 3% by mass, more preferably 4% by mass, and particularly preferably 4.45% by mass. In addition, the content range of the gas generating agent in the batter is 2 to 5.5% by mass, preferably 3 to 5.4% by mass, more preferably 3 to 5.4% by mass, as a ratio of the mass of the gas generating agent to the total mass of the batter. 4 to 5.3% by weight, particularly preferably 4.45 to 5.25% by weight. By setting the content of the gas generating agent in the batter to the above range, excessive gas is not generated when baking the skin, and the skin can be baked stably. , it is possible to produce a fried food roll having a significantly different appearance (appearance with many unevenness and large holes in the skin of the outer surface of the rolled food) compared to the conventional rolled food. In addition, by setting the content of the gas generating agent in the batter to the above range, it is possible to produce a rolled food product for frying which, when fried, has a further different appearance than conventional rolled food products. can.

In one preferred embodiment, the batter further contains alcohol. The alcohol is not particularly limited as long as it can be used in terms of food hygiene, and it can be appropriately selected and used according to the type of the desired fried fried food. Specific examples of alcohols include ethanol and the like. The alcohol may be added to the batter as the alcohol itself, or may be added to the batter as an alcohol-containing raw material. Raw materials containing alcohol are not particularly limited. etc.). Alcohols and raw materials containing alcohols may be used singly or in combination of two or more. As alcohol, preferably ethanol or a raw material containing ethanol is used alone. By adding alcohol to the batter, it is possible to produce a fried food roll that, when fried, has a much different appearance compared to conventional food rolls.

The content of alcohol in the batter can be appropriately set according to the type of the desired fried fried food. The range of the alcohol content in the batter is preferably 1:0.05 to 1:3, more preferably 1:0.05 to 1:3, as the ratio of the mass of alcohol to the mass of the gas generating agent in the batter (mass of gas generating agent: mass of alcohol). is 1:0.75 to 1:3, more preferably 1:1 to 1:2.95, particularly preferably 1:1.5 to 1:2.9. By setting the alcohol content in the batter to the above range, it is possible to stably bake the skin without causing a significant change in the properties of the batter. It is possible to produce a fried food product with a much more different appearance compared to .

In one preferred embodiment, the batter further contains oil. The fats and oils are not particularly limited as long as they can be used in terms of food hygiene, and can be appropriately selected and used according to the type of the desired fried fried food. As fats and oils, both vegetable fats and oils and animal fats and oils can be used. Specific examples of fats and oils include salad oil, canola oil, safflower oil, rapeseed oil, linseed oil, perilla oil, olive oil, grapeseed oil, corn oil, coconut oil, palm oil, sesame oil, rice oil, soybean oil, sunflower oil, Cottonseed oil, peanut oil, butter, margarine, lard, beef tallow, and the like. The degree of refinement of the fat is not particularly limited, and fats and oils ranging from relatively low-level refined oil such as white strained oil to relatively high-level refined type of oil such as salad oil can be used. Fats and oils may be used individually by 1 type, and may be used in combination of 2 or more types. As fats and oils, soybean white strained oil is preferably used alone.

The content of fats and oils in the batter can be appropriately set according to the type of the desired fried fried food.

In addition to the raw materials described above, the batter may contain starches, proteins, various seasonings, and other raw materials depending on the type of fried fried food product. Starches include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat flour starch, rice starch, etc., and pregelatinization, etherification, esterification, acetylation, cross-linking treatment, oxidation treatment and the like. and processed starch. Examples of proteins include gluten derived from wheat and the like, vegetable proteins derived from soybeans and the like, animal proteins derived from eggs and the like, and mixtures thereof. Seasonings include, for example, chemical seasonings, artificial sweeteners, sugar, salt, vinegar, soy sauce, miso, mirin, and sake. Other raw materials include, for example, dextrin, sugars, amino acids and their salts (glutamic acid, monosodium glutamate, glycine, etc.), dietary fiber (corn husk, wheat bran, barley bran, rice bran; corn, potato, wheat, barley, rice cellulose, hemicellulose, lignin, pectin, etc. in starch contained in starch, and their decomposition products, etc.), eggs, milk, amino acids (alanine, glycine, lysine, etc.), thickening polysaccharides (xanthan gum , locust bean gum, gellan gum, guar gum, carrageenan, etc.), emulsifiers (organic acid monoglyceride, monoglyceride, glycerin fatty acid ester such as polyglycerin ester, sucrose fatty acid ester, etc.). Starches, proteins, various seasonings, and other raw materials may be used singly or in combination of two or more. The contents of starches, proteins, various seasonings, and other raw materials in the batter can be appropriately set according to the type thereof and the type of the desired food product for frying.

The viscosity of the batter can be appropriately set according to the type of the target fried food product, preferably 2000 to 40000 cps, more preferably 3000 to 30000 cps, and even more preferably 5000 to 20000 cps. Viscosity measurements can be performed at 25° C. using a B-type viscometer (single tele-cylinder rotary viscometer). B8L (manufactured by Tokyo Keiki Co., Ltd., rotor: No. 2, number of revolutions: 60 rpm) may be used as an apparatus used for viscosity measurement.

Baking of the skin can be carried out using an iron plate-type baking machine or a drum-type baking machine that is usually used when baking the skin of rolled foods such as spring rolls. Specifically, it can be carried out by supplying an appropriate amount of a batter containing grain flour and water as main components to a baking machine, heating it, solidifying it, and then cutting it into a desired size. Firing conditions can be appropriately set depending on the type and amount of grain flour used as the raw material, the amount of water, and the like. The firing temperature is, for example, in the range of 90-160°C, preferably 100-150°C. The baking time is, for example, 10 to 120 seconds, preferably 15 to 45 seconds.

The skin is preferably prepared square or approximately square, and the two diagonal axes are preferably approximately the same length.

Ingredients constituting the fried food product manufactured by the production method of the present disclosure are food materials present in the interior of the fried food product wrapped in a skin. Ingredients are materials used as foods or processed products thereof, and materials used as foods are not particularly limited as long as they have been used as ingredients for conventional rolled foods. Processed products, seafood and its processed products, vegetables and their processed products, mushrooms and their processed products, beans and their processed products, nuts and seeds and their processed products, vermicelli, oils and fats, starches, pastes, seasonings, spices etc. These materials or their processed products may be used singly or in combination of two or more. Also, these ingredients or processed products thereof may be pre-cooked or uncooked.

As ingredients, for example, fruits such as apples, bananas, strawberries, kiwis, pineapples, and blueberries, and confectionery such as chocolate, jam, nuts, custard cream, and bean paste are used to form a rolled food that feels like confectionery. be able to. In addition, by using ingredients with variations in taste, such as pizza-like ingredients with tomato-flavored vegetables and cheese, and curry-flavored vegetables and meats, new sensations can be created. It can also be used as a rolled food.

The form of the ingredient is not particularly limited, but examples thereof include solid, semi-solid, paste, cream, liquid (aqueous solution, dispersion, emulsion, etc.), and mixtures thereof. Specific forms include, for example, liquid-based forms (e.g., viscosity of less than 500 cps), forms of mixtures of solid and/or semi-solid and paste and/or cream (e.g., viscosity of 1000 cps or more), solids and/or Alternatively, it may be in the form of a mixture of semi-solid and paste and/or cream (for example, viscosity of 3000 cps or more).

The method of wrapping the ingredients in the skin is not particularly limited, and a normal method of wrapping the skin used in the production of rolled foods can be used. FIG. 1 shows an example of a general procedure for wrapping an ingredient with a skin for forming a rolled food. In FIG. 1, the length of the two diagonal axes is almost the same, the long side of the ingredient is almost parallel to the diagonal axis a of the skin, and the diagonal axis b of the skin is the same as the ingredient in plan view. Ingredients are placed on the skin so as to pass through the center of the skin. Next, the ingredients are wrapped in one direction with the skin, and the excess skin portion (the skin portion where the ingredients are not sandwiched) existing on the right and / or left side of the ingredients in that direction (rolling direction) is A rolled food product is obtained by folding toward the ingredients. The method of wrapping ingredients with skins for forming such rolled food is a technique known to those skilled in the art, and can be carried out manually or using a commercially available spring roll forming machine or the like.

<Step (b)>
Step (b) is a step of applying liquid to at least a portion of the skin forming the outer surface of the rolled food obtained in step (a). The step (b) will be described in detail below.

The liquid to be adhered to the skin (hereinafter also simply referred to as "liquid") is not particularly limited as long as it is a liquid that can be used in terms of food hygiene. mirin, etc.). A liquid may be used individually by 1 type, and may be used in combination of 2 or more types. In one preferred embodiment the liquid comprises water. In another preferred embodiment, water is used alone as the liquid. Also, the liquid may be in the form of a mixture with saccharides, oils and fats, flour and the like.

As for the portion (range) to which the liquid is to be adhered, there is no particular limitation as to whether or not the liquid is adhered to the other portions as long as the liquid is adhered to at least a portion of the skin. In one preferred embodiment, the part to which the liquid is applied is the surface of the rind which constitutes the outer surface of the rolled food product. In addition, the surface of the skin refers to the outer surface of the rolled food (i.e., the outer surface of the rolled food) and the inner surface of the rolled food (i.e., the inner surface of the rolled food) in the skin that constitutes the outer surface of the rolled food. ). In one preferred embodiment, the liquid-adhering portion is the outer surface of the wrapped food (that is, the outer surface of the wrapped food) among the skin surfaces. In a particularly preferred embodiment, the liquid-adhering portion is the entire outer surface of the wrapped food (that is, the outer surface of the wrapped food) among the skin surfaces. In addition, when the liquid is attached to the outer surface of the rolled food (i.e., the outer surface of the rolled food), the skin that forms the outer surface of the rolled food when the rolled food is formed is used before wrapping the ingredients with the skin. The liquid may be attached in advance to the part of the skin, the liquid may be attached to the skin part that constitutes the outer surface of the rolled food during the process of wrapping the ingredients with the skin, and after wrapping the ingredients with the skin The liquid may adhere to the portion of the skin that constitutes the outer surface of the rolled food product.

The amount of liquid attached to the skin can be appropriately set according to the size of the rolled food. The upper limit of the amount of liquid adhered to the skin is preferably 1 g/cm ² , more preferably 0.5 g/cm ² , and still more preferably 0.3 g/cm as the amount of liquid adhered per unit area of the skin. ² . In addition, the lower limit of the amount of liquid to be adhered to the skin is preferably 0.01 g/cm ² , more preferably 0.015 g/cm ² , and still more preferably 0 as the amount of liquid adhered per unit area of the skin. .02 g/cm ² . In addition, the range of the amount of the liquid to be adhered to the skin is preferably 0.01 to 1 g/cm ² , more preferably 0.015 to 0.5 g/cm ² as the amount of liquid adhered per unit area of the skin. More preferably 0.02 to 0.3 g/cm ² . By setting the amount of the liquid adhered to the skin within the above range, it is possible to produce a fried food roll having a much different appearance than conventional rolled food when fried.

The temperature of the liquid to be adhered to the skin is not particularly limited, and can be, for example, 0 to 50°C, 1 to 40°C, preferably 2 to 30°C.

The method of attaching the liquid to the skin is not particularly limited, and examples thereof include applying the liquid to the skin, spraying the skin, immersing part or all of the rolled food in the liquid, and the like. In one preferred embodiment, the liquid is applied to the skin by applying the liquid to the skin, dripping or spraying the liquid on the skin. Application of the liquid to the leather is performed, for example, by application using a brush. Dropping or spraying of the liquid onto the skin is performed, for example, by dropping or spraying using a nozzle or the like. The application of liquid to the skin may be uniform or non-uniform, preferably uniform. In a particularly preferred embodiment, therefore, the application of the liquid to the skin is effected by a uniform application of the liquid to the skin.

<Step (c)>
In addition to the steps (a) and (b) described above, the production method of the present disclosure includes a step (c) of freezing the rolled food (that is, the rolled food for frying) to which the liquid is attached in the step (b). It may contain further. The conditions for freezing the wrapped food for frying are not particularly limited. For example, it is preferable to freeze the food by leaving it in a freezer at about -35°C for 30 minutes to 3 hours. The fried food product frozen in step (c) can then be stored at a temperature of -18°C or lower, for example.

The rolled food for frying produced by the production method of the present disclosure has a significantly different appearance compared to conventional rolled food when fried (many unevenness and large skin on the outer surface of the oiled rolled food) appearance with holes). The appearance of such fried food rolls can be measured and quantified using, for example, a 3D shape measuring module and a microscope. Specifically, using a microscope, the central part and both ends of the outer surface of the oiled rolled food (3 places in total) are combined at 30 times or 50 times the depth of field. to shoot. A 3D shape measurement module is used to correct the shape of the obtained photographed data, the surface roughness is measured, and the arithmetic mean roughness (Sa value) is calculated.

[Rolled food for frying]
According to one aspect, there is provided an unheated food roll for frying produced by the production method of the present disclosure (hereinafter also referred to as "rolled food for frying of the present disclosure"). That is, the wrapped food for frying of the present disclosure is a wrapped food for frying comprising a skin and an ingredient wrapped around the skin, wherein the skin contains 2 to 5.5% of a gas generating agent. It is a heat-treated batter containing % by mass, and is characterized in that liquid is adhered to at least a part of the skin constituting the outer surface of the wrapped food for frying. Regarding the wrapped food for frying of the present disclosure, the skin, ingredients, gas generating agent, etc. can be the same as those described in the manufacturing method of the present disclosure above.

The wrapped food for frying of the present disclosure includes a skin and ingredients, and is not particularly limited as long as it has a form in which the ingredients are wrapped with the skin, and includes any type of wrapped food for frying. That is, the wrapped food for frying of the present disclosure only needs to have the ingredients wrapped in the skin, for example, a form in which the ingredients are wrapped in the skin so that the entire ingredient cannot be seen, and a part of the ingredients is exposed. It may be in any form. The fried food products of the present disclosure include, for example, spring rolls, burritos (registered trademark), tacos, crepes, pies, pierogi, ravioli, pita, falafel, shumai, dumplings, and the like.

The rolled food for frying of the present disclosure can be stored, distributed, sold, etc. as it is or after frying at room temperature, in a refrigerated state, or in a frozen state. Therefore, in one preferred embodiment, the fried food product of the present disclosure is produced through the steps (a) and (b) described above and provided in the form of normal temperature or refrigerated state. In another preferred embodiment, the fried food product of the present disclosure is provided as a frozen food that has been frozen in step (c) after steps (a) and (b) described above.

The food rolls for frying can be fried by a method according to the kind and the desired frying condition before eating. The conditions for frying are not particularly limited as long as they are conditions normally used for producing fried foods, and the temperature is, for example, 150 to 200 ° C., 160 to 190 ° C., 170 to 180 ° C., and the time is 2. 15 minutes, 3-12 minutes, 4-10 minutes. The oil used for frying is not particularly limited, and examples thereof include salad oil, canola oil, safflower oil, corn oil, rice oil, rapeseed oil, sesame oil, and olive oil.

Therefore, according to one aspect, there is provided a fried food roll obtained by frying the food roll for frying of the present disclosure. Such fried food rolls can also be frozen to obtain frozen fried food rolls. Frozen fried food rolls can be heated and cooked by a method according to the type and frying condition before eating. Heat cooking includes, for example, frying in oil, baking in an oven or frying pan, microwave treatment in a microwave oven, steaming with steam, and the like.

[Method for modifying the surface of oiled rolled food]
According to one aspect, there is provided a method for modifying the surface of a fried food roll (hereinafter also referred to as "the method of the present disclosure") when the food roll for frying is fried. The method of the present disclosure includes a step of preparing an unheated fried food product in which ingredients are wrapped in a skin (step (a)), and at least a part of the skin that constitutes the outer surface of the fried food product. (step (b)). According to one embodiment, the method of the present disclosure forms both asperities and holes in the outer surface of the fried and wrapped food product. According to the method of the present disclosure, when the oil-fried food roll is fried, the appearance is significantly different from that of the conventional oil-fried food roll (the skin on the outer surface of the oil-fried food roll has many irregularities and appearance with large pores). Moreover, according to the method of the present disclosure, in addition to the appearance as described above, a texture (crispy texture) that is significantly different from that of conventional rolled foods can be imparted. Each of steps (a) and (b) will be described below.

<Step (a)>
The step (a) is a step of preparing an unheated rolled food in which ingredients are sandwiched between skins. The rolled food prepared in this step includes the skin and ingredients, and is not particularly limited as long as it has a form in which the ingredients are wrapped around the skin, and any type of rolled food can be used. For example, as the rolled food, the same one as described in the above-mentioned rolled food for frying with oil of the present disclosure can be used.

<Step (b)>
Step (b) is a step of applying liquid to at least a portion of the skin forming the outer surface of the unheated rolled food prepared in step (a). This step (b) can be performed in the same manner as the step (b) described above for the manufacturing method of the present disclosure.

EXAMPLES The present disclosure will be specifically described below based on Examples, but the present disclosure is not limited to these Examples. Unless otherwise specified, the measurement method and unit of each parameter in this disclosure shall comply with JIS (Japanese Industrial Standards).

Example 1: Evaluation of Appearance of Food Rolls for Deep-frying after Deep -frying Food rolls for deep-frying were prepared according to the following procedure.
(1) Preparation of Skin A batter used for baking the skin of a fried food roll was prepared according to the following procedure.
First, water, salt, refined soybean oil, wheat flour (all-purpose flour), baking powder, and an ethanol-containing food additive (ethanol content: 65% by mass) were prepared as raw materials. 8.5 kg of water, 0.12 kg of salt and 0.17 kg of refined soybean oil were stirred and mixed for 1 minute using a cutter mixer. 8.35 kg of wheat flour was added to the resulting mixture, which was further stirred and mixed to obtain a batter. When the batter contained baking powder, it was mixed with water, salt and refined soybean oil. In addition, when the batter contains an ethanol-containing food additive, the total amount of water and the ethanol-containing food additive in the mixture of water, salt, soybean white squeezed oil and optionally baking powder is 8.5 kg. The amounts of water and ethanol-containing food additives were adjusted so that

The resulting batter was shaped into skins and the skins were baked using a baking drum. The size of the skin obtained was adjusted to 210 mm in length and 210 mm in width.

(2) Preparation of Ingredients Ingredients for fried food rolls were prepared according to the following procedure.
The amount of each material shown in Table 2 was prepared, mixed and cooked at 90° C. for 60 minutes, and cooled to obtain ingredients. The obtained ingredients were divided into 34 g portions and used as ingredients for one rolled food for frying.

(3) Rolling up skin and ingredients A spring roll forming machine was used to roll up the ingredients obtained in (2) above with the skin obtained in (1) above to obtain a rolled food. In addition, the method of wrapping ingredients with skin was as shown in FIG.

(4) Adhesion of liquid to rolled food Use a brush to apply liquid evenly over the entire outer surface of the skin that constitutes the outer surface of the rolled food (that is, the outer surface of the rolled food). It was carried out by applying to

Example 2: Evaluation of appearance after frying of rolled food for frying 1
(1) Evaluation of change in appearance due to baking powder According to the procedure for preparing the skin of Example 1 described above, the content of baking powder relative to the total mass of batter is 0% by mass, 1.17% by mass, and 2.23% by mass, respectively. %, 4.46% by mass, 5.25% by mass and 5.83% by mass of baking powder was added to prepare the skins, and the obtained skins were used for comparison group 1 and test group, respectively. 1 to 5 wrapped foods for frying were obtained. In addition, 5 g of water was used as the liquid to be adhered to each rolled food for frying.

The fried food rolls for comparison group 1 and each test group were fried at 180° C. for 4 minutes and 30 seconds to obtain fried food rolls.

Regarding the fried food rolls of each test group, the following two evaluation items regarding appearance were evaluated in comparison with Comparative group 1. In addition, the external appearance was evaluated visually by three panelists. Each evaluation item and its score (evaluation criteria) will be described below.

Evaluation item 1: Number and size of unevenness Score 1: Compared to the oil-fried rolled food of Comparative section 1, the number and size of unevenness are reduced.
Score 2: The number and size of unevenness are slightly reduced compared to the oil-fried rolled food of Comparative Group 1.
Score 3: The number and size of unevenness are comparable to those of the oil-fried rolled food of Comparative Group 1.
Score 4: The number and size of unevenness are slightly increased compared to the oil-fried rolled food of Comparative Group 1.
Score 5: The number and size of unevenness are increased compared to the oil-fried rolled food of Comparative Group 1.

Evaluation item 2: Number and size of holes Score 1: Compared to the oil-fried rolled food of Comparative section 1, the number and size of holes are comparable.
Score 2: The number and size of the holes are slightly increased compared to the oil-fried rolled food of Comparative Group 1.
Score 3: The number and size of the holes are increased compared to the fried food roll of Comparative Group 1.
Score 4: The number and size of holes are significantly increased compared to the oil-fried rolled food of Comparative Group 1.
Score 5: The number and size of the holes are significantly increased compared to the fried food roll of Comparative Group 1.

表中、「－」は、皮を焼成する際にバッター中に気体が過剰に発生し、皮を焼成することができなかったことを示す。 Table 2 shows the evaluation results of evaluation items 1 and 2, respectively. In addition, in the table, the score for each test group is shown as the average value of three panelists.

In the table, "-" indicates that too much gas was generated in the batter when baking the skin and the skin could not be baked.

From the results shown in Table 2, when the content of baking powder in the batter is 2 to 5.5% by mass (test groups 2 to 4), compared with the case where the batter does not contain baking powder (comparative group 1) It was shown that the number and size of asperities and the number and size of pores increased. In addition, when the content of baking powder in the batter is 2 to 5.5% by mass (test groups 2 to 4), compared with the case where the content of baking powder in the batter is less than 2% by mass (test group 1) It was shown that the number and size of the asperities and the number and size of the pores increased even when the When the content of baking powder in the batter exceeded 5.5% by mass (test group 5), gas was excessively generated and the crust could not be stably baked.

(2) Evaluation of changes in appearance due to alcohol Baking powder was added so that the content of baking powder relative to the total weight of the batter was 5.25% by mass according to the procedure for preparing the skin of Example 1 described above, and ethanol was added. The content of each is 4.2% by mass, 8.28% by mass and 12.67% by mass by adding an ethanol-containing food additive to prepare the skin, and using each skin obtained, A rolled food for frying in test groups 6 to 8 was obtained. In addition, 5 g of water was used as the liquid to be adhered to each rolled food for frying.

Each of the fried food products for test groups 6 to 8, and the comparative group 1 and test group 4 prepared in the section "(1) Evaluation of change in appearance due to baking powder" above. Each of them was fried at 180° C. for 4 minutes and 30 seconds to obtain a fried wrapped food.

The above evaluation items 1 and 2 were evaluated in comparison with the comparison group 1 for the fried food rolls of each test group. The evaluation was performed by the same method as described in the above "(1) Evaluation of change in appearance due to baking powder". Table 3 shows the evaluation results of evaluation items 1 and 2, respectively.

From the results shown in Table 3, when baking powder was added to the batter and ethanol was added (test groups 6 to 8), compared with the case where the batter did not contain baking powder and ethanol (comparative group 1). , showed an increase in the number and size of asperities and the number and size of pores in the skin. In addition, the number and size of unevenness and the number and size of holes in the batter were the same or increased compared to the case where baking powder was blended in the batter and ethanol was not blended (test group 4). was shown.

Example 3: Appearance evaluation 2 after heat treatment of rolled food for frying
According to the procedure for preparing the skin of Example 1 described above, baking powder was added so that the content of baking powder relative to the total weight of the batter was 5.23% by mass to prepare the skin, and the obtained skin was used. Thus, a wrapped food for frying in test area A was obtained. In addition, 5 g of water was used as the liquid to be adhered to the rolled food for frying in test area A. In addition, the content of baking powder was 0% by mass, and the batter was prepared by adding baking powder according to the procedure for preparing the skin of Example 1 described above, except that the liquid was not attached, and the obtained skin was A wrapped food for frying in Comparative Group A was obtained. In addition, water was not adhered to the rolled food for frying in Comparative Group A. In addition, the content of baking powder was set to 0%, baking powder was added according to the procedure for preparing the skin of Example 1 described above to prepare a batter, and the obtained skin was used for frying in Comparative Group B. Got the food rolls. In addition, 5 g of water was used as the liquid to be adhered to the rolled food for frying in Comparative Group B. In addition, the content of baking powder was 5.23% by mass, and the batter was prepared by adding baking powder according to the procedure for preparing the crust in Example 1 described above, except that the liquid was attached, and the resulting crust was used to obtain a fried food for comparison C. In addition, 5 g of water was used as the liquid to be adhered to the rolled food for frying in Comparative Group C.

Each wrapped food for frying in the test group A and each comparative group was fried at 180° C. for 4 minutes and 30 seconds to obtain a fried wrapped food. Fig. 3 shows a photograph of the appearance of each oil-fried rolled food. In FIG. 3, in the oil-fried rolled food of Test Group A, unevenness (recesses, protrusions, grooves, etc.) and a large number of visible holes were formed on the outer surface. On the other hand, in the oil-fried rolled foods of Comparative Groups A and B, neither irregularities nor visible holes of a size were formed in the skin of their outer surfaces. In addition, in the oil-fried rolled food of Comparative Group C, almost no irregularities were formed on the outer surface, and only a few visible holes were formed.

Next, the external appearance (arithmetic mean surface roughness Sa value) of the oil-fried rolled foods of the test group A and each comparative group was measured according to the following procedure. First, using a microscope (manufactured by Keyence Corporation, model number VHX-7000), as shown in FIG. ) were photographed with depth-of-field stacking at 30x and 50x. For each photographed data obtained, shape correction (sphere/cylindrical correction: correction strength 1) is performed using a 3D shape measurement module (manufactured by Keyence Corporation, model number VHX-H5M), surface roughness is measured, and arithmetic average Roughness (Sa value) is calculated. The results are shown in FIG.

From the results shown in FIG. 5, even when photographed at either 30x or 50x magnification, the oil-fried rolled food of test group A is at the center and end of comparative groups A to C. It was shown to have a significantly high surface roughness (Sa value) even when compared with the oil-fried rolled food. It can be said that this result supports the visual evaluation of the appearance photograph of each oil-fried rolled food shown in FIG.

Example 4: Evaluation of texture after frying of rolled food for frying (1) Evaluation of change in texture due to baking powder The texture was evaluated by comparison with the oil-fried rolled food of Comparative Group 1. The texture was evaluated by a sensory evaluation test by a panel of three people. The score (evaluation criteria) will be described below.

Score 1: Compared to the oil-fried rolled food of Comparative Group 1, the crunchy texture of the skin is comparable.
Score 2: Compared to the oil-fried rolled food of Comparative Group 1, the crunchy texture of the skin is slightly increased.
Score 3: Compared to the oil-fried rolled food of Comparative Group 1, the crunchy texture of the skin is increased.
Score 4: Compared to the oil-fried rolled food of Comparative Group 1, the crunchy texture of the skin is remarkably increased.
Score 5: Compared to the oil-fried rolled food of Comparative Group 1, the crunchy texture of the skin is significantly increased.

Table 4 shows the evaluation results. In addition, in the table, the score for each test group is shown as the average value of three panelists.

From the results shown in Table 4, when the content of baking powder in the batter is 2 to 5.5% by mass (test groups 2 to 4), compared with the case where the batter does not contain baking powder (comparative group 1) It was shown that the crunchy texture of the skin increased. When the content of baking powder in the batter is 2 to 5.5% by mass (test groups 2 to 4), compared to when the content of baking powder in the batter is less than 2% by mass (test group 1) Also, it was shown that the crunchy texture of the skin increased.

(2) Evaluation of changes in texture due to alcohol The food textures of the oil-cooked food rolls of Test Groups 6 to 8 prepared in Example 2 were evaluated in comparison with the oil-cooked food rolls of Comparative Group 1. The evaluation was performed by the same method as described in the above "(1) Evaluation of change in texture due to baking powder". Table 4 shows the evaluation results.

From the results shown in Table 5, when baking powder was blended in the batter and ethanol was further blended (test groups 6 to 8), compared with the case where the batter did not contain baking powder and ethanol (comparative group 1). , was shown to increase the crunchy texture of the skin.

According to the present disclosure, it is possible to produce a fried food roll that has a significantly different appearance after frying compared to a conventional rolled food. The appearance, which is very different from conventional rolled food, arouses interest in the food and induces appetite.

Claims (10)

A method for producing an unheated wrapped food for frying,
(a) forming a rolled food by wrapping ingredients with a skin; and (b) applying a liquid to at least a portion of the skin that constitutes the outer surface of the rolled food.
including
The skin is a heat-treated batter containing 2 to 5.5% by mass of a gas generating agent.
The manufacturing method. 2. The manufacturing method according to claim 1, wherein said step (b) is performed after said step (a). The production method according to claim 1 or 2, wherein the batter further contains alcohol. The production method according to any one of claims 1 to 3, wherein the gas generating agent comprises at least one of a swelling agent and carbonated water. 5. The production method according to claim 4, wherein the leavening agent comprises at least one selected from the group consisting of sodium hydrogen carbonate, ammonium hydrogen carbonate, baking powder, yeast powder and yeast. The production method according to any one of claims 1 to 5, wherein the liquid comprises water. The production method according to any one of claims 1 to 6, further comprising the step of (c) freezing the rolled food to which the liquid has been applied in the step (b). An unheated wrapped food for frying, comprising a skin and ingredients wrapped around the skin,
The skin is a heat-treated batter containing 2 to 5.5% by mass of a gas generating agent,
Liquid is attached to at least a part of the skin that constitutes the outer surface of the wrapped food for frying,
The wrapped food for frying. A fried food roll obtained by frying the fried food roll according to claim 8 . A method for modifying the surface of a fried food roll,
(a) a step of preparing an unheated oil-fried wrapped food in which ingredients are wrapped in a skin;
(b) a step of attaching a liquid to at least a part of the skin that constitutes the outer surface of the wrapped food for frying;
including
The skin is a heat-treated batter containing 2 to 5.5% by mass of a gas generating agent.
the aforementioned method.

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