PROBLEM TO BE SOLVED: To provide a production method of spring roll skin excellent in workability without stickiness nor brittleness during burning dough and suppressed in deterioration of texture with time after cocking and suppressed in deterioration of texture when re-heating it by an electronic oven or the like.SOLUTION: A production method of spring roll skin includes: a process of preparing dough by using a powder raw material mainly containing grain flour and a process of burning the dough. Starch hard to digest is contained in the powder raw material at 1 to 50 mass%. It is preferable to adjust a pH of the dough to a range of 3.0 to 5.5 or 8.0 to 10.5 before burning the dough and then re-adjust it to a range of 6.0 to 7.5.COPYRIGHT: (C)2015,JPO&INPIT【課題】生地焼成時にベタつきや脆さがなく作業性が良好であり、且つ調理後の経時的な食感低下や電子レンジ等で再加熱した際の食感低下が抑制された春巻皮の製造方法を提供すること。【解決手段】本発明の春巻皮の製造方法は、穀粉類を主体とする粉原料を用いて生地を調製する工程と、該生地を焼成する工程とを有し、該粉原料中に難消化性澱粉が1~50質量%含有されている。生地の焼成前に、該生地のpHを3.0~5.5の範囲又は8.0~10.5の範囲に調整した後、該生地のpHを6.0~7.5の範囲に再調整することが好ましい。【選択図】なし
