JP2000175643A - Wheat flour composition for tempura - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a wheat flour composition for Tempura (deeply fried ingredient covered with thinned dough) capable of producing the Tempura excellent in appearance such as sticking of a coating or a flowering feeling and the texture or taste such as a crispy feeling without using a synthetic surfactant by including a vegetable sterol and a lecithin. SOLUTION: This wheat flour composition for Tempura contains (A) preferably 0.01-20 wt.%, more preferably 0.02-5 wt.%, especially preferably 0.02-0.2 wt.% of a vegetable sterol such as a sitosterol contained in many kinds of vegetable oils, an ergosterol contained in yeasts, or the like, a stigmasterol contained in rice bran oil, corn oil, or the like, and a brassicasterol contained in rapeseed oil, or the like, and (B) preferably 0.01-5 wt.%, more preferably 0.1-2 wt.%, especially preferably 0.1-0.5 wt.% of a lecithin. The wheat flour composition for the Tempura is preferably used to fry the Tempura.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flour composition for tempura for producing tempura having an excellent appearance such as a flowering feeling, a feeling of freshness and a taste, and a flour composition for the tempura. Regarding the tempura used.

[0002]

2. Description of the Related Art Tempura is a type of fried food obtained by dissolving a tempura batter mainly composed of flour in water, adding a fried seed to the batter, and frying with hot oil. It is preferable that such tempura has good clothing, has a gorgeous and voluminous appearance like a flower, and has a light texture with puffiness. In order to obtain such tempura, a technique is known in which a surfactant such as mono- or diglyceride, sucrose fatty acid ester, propylene glycol fatty acid ester, and lecithin is added to the tempura (Takao Alima, Dietary Habits Research, vol 11, No. 5, p.
0), JP-A-5-336912).

[0003]

However, mono- or diglycerides, sucrose fatty acid esters, propylene glycol fatty acid esters and the like are synthetic surfactants, and these synthetic surfactants have been shunned in recent years due to the increasing tendency toward natural products. Tend to be. In addition, tempura using these synthetic surfactants has a problem that taste is poor or shortage is insufficient. On the other hand, lecithin is a natural surfactant contained in egg yolks, soybeans, etc., but the tempura using this does not have a sufficient flowering feeling and clothing, and it is not always possible to obtain a dry texture. was there.

[0004] Accordingly, the present invention is a tempura that does not contain a synthetic surfactant for producing tempura having good clothing, excellent appearance such as flower blooming feeling, excellent texture such as freezing feeling, and excellent taste. It is an object of the present invention to provide a flour composition for tempura and a tempura using the flour composition for tempura.

[0005]

Means for Solving the Problems The present inventors have made intensive studies to achieve the above object, and as a result, when vegetable sterols, which are natural surfactants, and lecithin are used in combination, the garments,
The present inventors have found that it is possible to produce a tempura with an excellent appearance such as a flowering feeling and a texture such as a freezing feeling, and completed the present invention.

That is, the present invention has achieved the above object by a flour composition for tempura containing vegetable sterol and lecithin. The present invention has also achieved the above object by tempura using the flour composition for tempura.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Sterols are substances that make up the majority of unsaponifiable animal and vegetable fats and oils, and are a type of aromatic alcohol. In fats and oils, it exists as it is or as an ester. In the present invention, a plant sterol is used. Examples of vegetable sterols include sitosterol contained in many vegetable oils, ergosterol contained in yeasts and the like, stigmasterol contained in rice bran oil, corn oil, etc., brassicasterol contained in rapeseed oil and the like, rapeseed oil, large Examples include campesterol and the like contained in soybean oil, and one or more of these can be used. These plant sterols are extracted from plants,
Although it can be used after purification, a commercially available product may be used.

The content of such plant sterols in the wheat flour composition for tempura of the present invention is 0.01 to 20% by weight.
Is preferable, and 0.02 to 5% by weight is more preferable.
02-0.2% by weight is particularly preferred. When the content is 0.01 to 20% by weight, it is possible to obtain a tempura having good clothing, excellent appearance such as a flowering feeling, and excellent texture such as a freezing feeling by using this.

[0009] Lecithin may be extracted from any of soybean, egg yolk, yeast and the like. Lecithin may be in any form such as liquid, paste, powder, etc., but is preferably in powder form. The content of lecithin in the flour composition for tempura of the present invention is preferably 0.01 to 5% by weight,
0.1 to 2% by weight is more preferable, and 0.1 to 0.5% by weight is particularly preferable. When the content is 0.01 to 5% by weight, a tempura with good clothing, excellent appearance such as flower blooming, and excellent texture such as freezing can be obtained by using this.

[0010] The flour used in the flour composition for tempura of the present invention is not particularly limited, but a flour is preferred. Tempura flour composition for the present invention, flour, vegetable sterols,
In addition to lecithin, it can be obtained by mixing and stirring starch, a swelling agent, other surfactants, eggs and the like generally used in flour compositions for tempura.

The tempura of the present invention is fried using such a flour composition for tempura. There is no particular limitation on the fried seed, and the flour composition for tempura is appropriately added with water to prepare a batter for tempura, and the fried seed is immersed in the dough and fried according to a conventional method.

[0012]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Examples 1 to 6 and Comparative Examples 1 to 5 Powdered raw materials shown in Table 1 except for water were mixed and stirred, water was added thereto, and the mixture was stirred as appropriate to produce a tempura batter. Sweet potato (10 g / piece) was immersed in the dough to attach the dough, and then put in oil heated to 170 ° C. and fried for 3 minutes to produce sweet potato tempura.

[0014]

[Table 1]

Test Example 1 Each of the above-obtained tempura was evaluated for flower blooming, clothing, texture, taste and overall evaluation using ten panelists according to the following evaluation criteria. Table 1 shows the average value of the results. ◎ Evaluation criteria Flower blooming feeling 5: Very gorgeous, flower-like appearance. 4: It has a gorgeous and flower-like appearance. 3: Has a slightly flowery appearance. 2: There is not much appearance that flower blooms. 1: There is no flower-like appearance at all. With clothes 5: Very good clothes and voluminous feeling. 4: Good clothing and voluminous feeling. 3: Clothing is normal. 2: There is little clothing, and a little sense of holism. 1: There is little wearing and there is no volume feeling. Texture 5: Very crunchy and light texture. 4: Crunchy and light texture. 3: Normal texture, not too crunchy, but not soft. 2: Smooth and heavy texture. 1: Soft and heavy texture. Taste 5: tastes very good. 4: Good taste. 3: No off-flavor. 2: It tastes a little strange. 1: Offensive. Comprehensive evaluation Average value of the above four items.

Comparative Example 2 has better appearance, texture and taste than Comparative Example 1, but is not always sufficient. Example 1
Sample No. 6 was excellent in all items as compared with Comparative Examples 1 to 5, especially Comparative Example 2. Among them, Examples 2 to 4 are particularly excellent,
Examples 2 and 3 were the most excellent.

[0017]

According to the present invention, the use of the flour composition for tempura of the present invention makes it possible to produce tempura with excellent appearance, such as clothing, a flowering sensation, and a texture and taste such as freezing without using a synthetic surfactant. can do.

Claims (3)

[Claims] 1. A flour composition for tempura comprising a vegetable sterol and lecithin. 2. The content of a vegetable sterol is 0.01 to
20% by weight, and the content of lecithin is 0.01 to
The flour composition for tempura according to claim 1, which is 5% by weight. 3. Tempura using the flour composition for tempura according to claim 1 or 2.