JP2000050816A - Instant tempura and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a mass-producible tempura for making it in such a manner that a flower opens in a natural form, comprising a coating not becoming slack even in immersion in a hot soup in eating, having solid and excellent texture and appearance by placing a material to be fried on a coating having high viscosity, putting a coating having low viscosity on the material and frying the material. SOLUTION: A material to be fried is placed on a coating having a high viscosity (preferably 20-30 poise viscosity) and a coating having a low viscosity (preferably 16-21 poise viscosity) is put on the material, which is fried. The material to be fried is preferably subjected to temporarily frying treatment to 530% water content in which the material to be fried is provided with a coating, steamed and fried in vacuum. The material to be fried subjected to the temporarily frying treatment is preferably placed on the coating having high viscosity held in a mold. A frying treatment is carried out by a method for using a palm oil, performing a frying treatment by showering with an oil at 150-170 deg.C for 20-40 seconds and immersing the material to be fried in an oil tank at 150-170 deg.C for 1-4 minutes.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an instant tempura and a method for producing the same, and more particularly to a tempura that can be stored for a long period of time, easily absorbs and restores water by immersion in warmed juice when eating, and removes clothes. The present invention relates to an instant tempura having a firm and good texture and appearance without being caught, and a method for producing the same.

[0002]

2. Description of the Related Art Instant tempura has been widely and industrially manufactured as a food material, and a method disclosed in Japanese Patent Publication No. 58-52624 is known as a manufacturing method. This method is a method in which a batter made of wheat flour as a main raw material is fried and lightly fried in a primary oil fry to prepare a fried material in advance, and then put on a batter for normal tempura and then processed in a secondary fry. . However, this method has made it difficult to mass-produce tempura having a natural-like feel like a kakiage tempura.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a large amount of tempura that has a good and good texture and appearance without blossoming even when immersed in hot juice at the time of eating. An instant tempura that can be produced and a method for producing the same are provided.

[0004]

The inventor of the present invention has studied the tempura garments for many years, and has found that the tempura garments have an action of preserving the tempura and an action of blooming flowers. , By using two kinds of clothing based on this new knowledge, flowers bloom not only in fragile but also in natural form,
Further, the present invention was completed in which a kakiage tempura having a firm and good texture and appearance was obtained without sagging the clothes even when immersed in hot juice at the time of eating, and the above-mentioned problem was successfully solved.

[0005] That is, on top of the high-viscosity garments with fried seeds,
It is an instant tempura made by placing a low-viscosity batter and frying it.

[0006] Further, there is provided a method for producing instant tempura, comprising placing a fried seed on a high-viscosity garment, placing a low-viscosity garment on the high-quality garment, and performing a frying treatment.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The material of the batter used in the present invention may be a commonly used material such as flour, starch and protein material, and is not particularly limited. Further, a seasoning, a coloring matter, a swelling agent and the like can be appropriately mixed, and the mixture is prepared by mixing with water by a conventional method.

[0008] In the present invention, the tempura is preserved using the high-viscosity garment (A). As the viscosity, specifically, one having a viscosity of 5 to 35 poise, preferably 15 to 35 poise, and particularly preferably 20 to 30 poise is used.

[0009] Further, by placing the low-viscosity batter (B) on the fried seed, it is possible to obtain a natural-shaped flowered kakiage in the frying treatment. The viscosity of the low-viscosity garment (B) is lower than the viscosity of the garment (A), but specifically, 5 to 30 poise, preferably 10 to 30 poise, and particularly preferably 16 to 21 poise is used. .

These viscosities are measured by VT manufactured by Rion Co., Ltd.
Using a No. -04 type viscometer, the number of rotations was 62.5 r. p. m.

According to the present invention, two types of garments are used as tempura garments according to a predetermined purpose, so that the material and composition of the garments can be separately designed according to the predetermined purposes. And the entire amount of clothing can be used without waste.

As the fried material used in the present invention, commonly used materials such as seafood such as scallops, shrimps, and vegetables such as carrots, burdock, green onions, and spring chrysanthemums can be used as desired. . These frying materials can be shredded as needed and used as they are, but they can also be pre-treated and used. In particular, those that have been temporarily fried as disclosed in JP-B-58-52624 are used. Preferably, it is used.
At that time, it is particularly preferable that the water content is 5 to 30%.

[0013] As the temporary frying treatment, it is desirable to attach a batter, steam, and then perform a vacuum frying treatment. As a result, a good texture can be obtained, and a clean product free of kogation can be obtained.

The frying material is placed on the high-viscosity garment (A). However, when mass-produced, the high-viscosity garment (A) is used to make the size of the garment uniform. Is preferably placed in a mold. When placing the fried ingredients,
The batter serving as the base does not necessarily have to have a uniform thickness at the bottom of the tempura, as long as it can maintain the shape of the tempura. It is also possible to design the thickness,
In some cases, the base may be present only in the periphery of the bottom of the tempura.

[0015] The soft batter (B) having a low viscosity is mainly used for blossoming the tempura and for partially protecting the fried material from leaking out. Not only is it applied uniformly over the entire surface, but also the location and amount of application can be appropriately selected according to the demands of the fried material and the end product.

In order to produce the tempura of the present invention, a deep-fried batter is placed on a high-viscosity batter (A), followed by a low-viscosity soft batter (B), followed by a frying treatment.

The oil used for the frying treatment may be a commonly used oil, and is not particularly limited, but generally, palm oil is preferably used.

For the frying treatment, a normal frying treatment can be applied, and the frying treatment can be performed by immersion in an oil bath. The conditions for the frying treatment are determined according to the properties of the batter and the fried varieties.
The temperature is about 70 ° C., and usually about 1 to 5 minutes.

In order to further efficiently perform the frying treatment, as disclosed in Japanese Patent Publication No. 58-52624,
First, after performing the frying treatment by the shower of high temperature oil,
It is preferable to use a method of immersion in an oil bath. By the frying treatment by this shower, not only do fine holes form on the surface of the batter and the flower shape blooms well, but also the heat transfer to the center of the fried seeds in the frying treatment in the next oil tank is easy. I do. Further, since the evaporation of moisture from the inside is sufficiently performed, a crunchy texture can be obtained.

The oil temperature of the shower fryer treatment with high-temperature oil is suitably from 150 to 170 ° C., about 10 seconds to 1 minute,
Usually, it is usually performed for 20 to 40 seconds.

In the frying treatment in the oil tank, 1
Usually, it is carried out at an oil temperature of about 50 to 170 ° C. for about 1 to 4 minutes.

After these steps, a cooling process or the like is performed by a conventional method to obtain a product.

Although these steps can be performed in a batch system, they can also be performed in a continuous system such as adopting a conveyor system, and all the processes can be performed as a continuous integrated process.

The tempura thus obtained has a water content of about 7%, so it can withstand long-term storage for several months, and can be completely restored in 3 to 5 minutes when immersed in hot juice. Moreover, this tempura is a tempura that is blossomed in a natural form, and has a good texture and appearance without falling off even when soaked in hot juice during eating. Will also be higher. Therefore, when the instant tempura of the present invention is used as an ingredient for instant cup soba noodles and udon noodles, both the tempura and the noodles are restored just by pouring boiling water into these containers, and good tempura soba and tempura udon are obtained.

[0025]

The present invention will be described below by way of examples, but is not intended to limit the present invention.

Example 11 1. 250 g of salt in 32 kg of cold water, 450 of onion extract
g, 10 g of glycerin fatty acid ester, 140 g of baking soda and 190 g of malic acid were added and mixed well, and then 25 kg of flour was added and mixed at low speed to prepare a batter (A). The viscosity of this garment (A) was 25 poise.

2. Separately, after mixing the same composition as above with 36 kg of cold water, 25 kg of flour was added and mixed at low speed to prepare a batter (B). The viscosity of this garment (B) was 18 poise.

3. Using shredded ginseng and burdock as a fried seed, a garment (B) was attached thereto, and a frying treatment was performed at an oil temperature of 150 ° C. to prepare a rose ingredient having a water content of 20%.

4. 6 g of the above garment (A) was filled in a Teflon-coated mold and spread widely by wind force.

5. On the garment (A), the above-mentioned loose material 5
g was placed, and about 11 g of the garment (B) was further applied thereon so that the ingredients could be covered.

6. This was taken out of the mold, transferred to another oil tank, and subjected to a frying treatment at 165 ° C. for 2 minutes. Upon cooling in a conventional manner, a deep-fried kakiage tempura product with a good bloom was obtained.

Example 2 1. 32 g of cold water and 250 g of salt and onion extract 450
g, 10 g of glycerin fatty acid ester, 140 g of baking soda and 190 g of malic acid were added and mixed well, and then 25 kg of flour was added and mixed at low speed to prepare a batter (A). The viscosity of this garment (A) was 25 poise.

2. Separately, after mixing the same composition as above with 36 kg of cold water, 25 kg of flour was added and mixed at a low speed to prepare a batter (B). The viscosity of this garment (B) was 18 poise.

3. Using chopped ginseng and burdock as a fried seed, a garment (B) was attached, and a frying treatment was performed at an oil temperature of 150 ° C. to prepare a rose ingredient having a water content of 20%.

4. 6 g of the above garment (A) was filled in a Teflon-coated mold and spread widely by wind force.

5. On the garment (A), the above-mentioned loose material 5
g was placed, and about 11 g of the garment (B) was further applied thereon so that the ingredients could be covered.

6. Vegetable oil at 165 ° C. was subjected to a frying treatment by a shower for about 30 seconds from above the mold. At this time, the kakiage which flower bloomed well by the shower oil droplet was formed.

7. This was taken out of the mold, transferred to another oil tank, and subjected to a frying treatment at 165 ° C. for 2 minutes. When cooled by a conventional method, a tempura product with a very good flowering kakiage tempura was obtained.

COMPARATIVE EXAMPLE (ordinary method for making frying) 1. Commercial tempura flour (mixed product of flour, starch, corn flour, leavening agent, egg yolk powder, egg white powder) in 40 kg of cold water
kg was added and mixed by low-speed rotation to prepare a batter. The viscosity of this garment was 7.5 poise.

2. Ginseng and burdock which had been shredded in advance were mixed with this garment to prepare a material for shaving.

3. 30 g of this material is shallow (10
mm) Placed on a flat retainer covered with oil, and after the mold was formed, it was forcibly immersed in oil and fried for about 4 minutes.

The kakiage tempura product obtained by cooling according to a conventional method did not have a sufficient flowering style and did not have a sufficient texture.

[0043]

The instant tempura of the present invention is obtained by placing deep-fried garnish on a high-viscosity garment and then frying the low-viscosity garment. As it becomes a tempura, it has a firm, good texture and appearance without sagging even when dipped in hot juice at the time of eating, so that its commercial value will be even higher. Moreover, this tempura withstands long-term storage for several months, and is completely restored in 3-5 minutes when immersed in hot juice. Therefore, when the instant tempura of the present invention is used as an ingredient for instant cup soba noodles and udon noodles, both the tempura and the noodles are restored just by pouring boiling water into these containers, and good tempura soba and tempura udon are obtained.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Sanae Okubo 91 Fuse, Tatomi-cho, Nakakoma-gun, Yamanashi Prefecture F-term in Kofu Toyo Suisan Co., Ltd. LC16 LE17 LG01 LG07 LG09 LG32 LG35 LG42 LG57 LK01 LK02 LK05 LK15 LP07 LP21 LP34 LP59

Claims (2)

[Claims] Claims 1. An instant tempura comprising a high-viscosity batter and a low-viscosity batter, followed by a frying treatment. 2. A method for producing instant tempura, comprising placing a fried seed on a high-viscosity garment, placing a low-viscosity garment on the top, and performing a frying treatment.