Method for manufacturing harumaki wrapper

Provided is a method for manufacturing a harumaki (spring roll) wrapper, said method comprising a step for preparing a dough using a starting powder material that comprises a cereal flour as a main component and a step for baking the dough, wherein the starting powder material contains enzymatically...

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Bibliographische Detailangaben
Hauptverfasser:	OKUBO KANA, MIYATA ATSUYUKI, NAGAI TAKAO
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	Provided is a method for manufacturing a harumaki (spring roll) wrapper, said method comprising a step for preparing a dough using a starting powder material that comprises a cereal flour as a main component and a step for baking the dough, wherein the starting powder material contains enzymatically digested egg protein. The enzymatically digested egg protein may be substituted by 0.5-30 mass% of hardly digestible dextrin or 1-50 mass% of hardly digestible starch. It is preferred that, before baking the dough, the pH value of the dough is adjusted to a range of 3.0-5.5 or 8.0-10.5 and then readjusted to a range of 6.0-7.5. 本发明的春卷皮的制造方法具有使用以谷粉类作为主体的粉原料来调制面团的工序、和将该面团进行焙烤的工序，该粉原料中含有卵蛋白酶分解物。也可以使用0.5～30质量％的难消化性糊精或1～50质量％的难消化性淀粉来代替上述卵蛋白酶分解物。优选在面团的焙烤前，将该面团的pH调节至3.0～5.5的范围或8.0～10.5的范围后，将该面团的pH再调节至6.0～7.5的范围。