WRAPPED FRIED FOOD
It is intended to provide: a wrapped food to be fried that allows a wrapped fried food to effectively maintain its oil cooking-derived crunchy texture based on the layered structure of wrappers wrapped around an ingredient; a wrapped fried food obtained by cooking the same with oil; and methods for producing these foods. The wrapped fried food of the present invention has an ingredient and a wrapper portion wrapped around the ingredient. At least a portion of this wrapper portion is formed as a layered structure consisting of 10 or more wrapper layers in a rolled-up state.
1 . A wrapped food to be fried comprising an ingredient and a wrapper portion wrapped around the ingredient, wherein the wrapper portion at least partially has a layered structure consisting of 10 or more wrapper layers in a rolled-up state.
2 . The wrapped food to be fried according to claim 1 , wherein the wrapper layers each have a thickness ranging from 0.1 mm to 0.6 mm.
3 . The wrapped food to be fried according to claim 1 , wherein the wrapped food to be fried is obtained by shaping wrapper dough by baking or rolling into each sheet having a thickness from 0.1 mm to 0.6 mm, stacking the sheets up to a thickness within 1 mm, and then wrapping the ingredient.
4 . The wrapped food to be fried according to claim 1 , wherein the wrapped food to be fried is obtained by shaping wrapper dough by baking or rolling into a sheet having a thickness from 0.1 mm to 0.6 mm, placing the ingredient on the baked or rolled wrapper, then covering the ingredient with an additional wrapper such that the stacked wrapper portion is within 1 mm in thickness, and wrapping the ingredient.
5 . A wrapped fried food obtained by cooking, with oil, a wrapped food to be fried according to claim 1 .
6 . A method for producing a wrapped food to be fried comprising an ingredient wrapped in a wrapper portion, comprising
wrapping the ingredient in the wrapper portion to thereby form at least a portion of the wrapper portion wrapped around the ingredient, as a layered structure consisting of or more wrapper layers in a rolled-up state.
7 . The method according to claim 6 , wherein the wrapper layers each have a thickness ranging from 0.1 mm to 0.6 mm.
8 . The method according to claim 6 , comprising shaping wrapper dough by baking or rolling into each sheet having a thickness from 0.1 mm to 0.6 mm, stacking the sheets up to a thickness within 1 mm, and then wrapping the ingredient.
9 . The method according to claim 7 , comprising shaping wrapper dough by baking or rolling into each sheet having a thickness from 0.1 mm to 0.6 mm, stacking the sheets up to a thickness within 1 mm, and then wrapping the ingredient.
10 . The method according to claim 6 , comprising shaping wrapper dough by baking or rolling into a sheet having a thickness from 0.1 mm to 0.6 mm, placing the ingredient thereon, then covering the ingredient with an additional wrapper such that the stacked wrapper portion is within 1 mm in thickness, and wrapping the ingredient.
11 . The method according to claim 7 , comprising shaping wrapper dough by baking or rolling into a sheet having a thickness from 0.1 mm to 0.6 mm, placing the ingredient thereon, then covering the ingredient with an additional wrapper such that the stacked wrapper portion is within 1 mm in thickness, and wrapping the ingredient.
12 . A method for producing a wrapped fried food, comprising the step of cooking, with oil, a wrapped food to be fried according to claim 1 .
13 . A wrapped fried food obtained by the step of cooking, with oil, a wrapped food to be fried obtained by a method according to claim 6 .