JP2002000196A - Frozen tempura material and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a Tempura usually produced only by the expert, which can deliciously be fried and serviced in hot even by an unskilled person. SOLUTION: This frozen tempura material prepared by adhering the layer of fried tempura batter bitts to the whole periphery of a non-heated or imperfectly heated tempura material through a water-dissolved tempura four layer and then freezing the product. The fried tempura batter bits are produced by charging a preliminarily water-dissolved tempura flour in a heated tempura oil. The bits of fried tempura batter preferably contains sharp shape bits, namely, the bits having sharp shapes having major axis/minor axis ratios of >=1.5 in an amount of one quarter or more.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention can provide tempura that can only be fried deliciously by a skilled person, even if it is unskilled person, fried as if manufactured by a skilled person, and provided hot. The present invention relates to a frozen tempura material and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, the production of tempura requires extreme skill, and the conditions such as the amount of water added, the method of kneading the tempura, the frying temperature and the frying time are strict. The proper range of conditions changed subtly, and the tempura, which can be said to be a professional taste, could not be fried unless the changes were detected and the conditions were subtly changed. Generally, when a housewife fries a tempura, the clothes are stuck to the tempura spatter and the amount of oil absorption is large, so that only heavy tempura is fried. Recently, fried and frozen tempura has already been offered for fast food shops and other food outlets offering a wide variety of dishes.

[0003] This tempura is made by battering the tempura spatter, immersing the tempura flour in a batter taken with water, producing the tempura once, storing it in a frozen state, and frying it again at the request of the customer to provide it. are doing. In this method, the tempura material is heated twice, so that the juicy texture of the material is lost, which is far inferior to the taste of professionals. Furthermore, because it follows the traditional tempura recipe, when first frying,
Depending on the skill of the worker, the quality of the product is significantly different due to slight changes in the temperature of the frying oil or subtle changes such as frying time, and a highly skilled worker is required at this stage. Also,
The tempura is in a state where many fried balls adhere to the surface, but there is also a problem that the lower surface is flat and the fried balls are hard to adhere and the tempura becomes heavy. For the above reasons, in restaurants that offer various dishes, the menu has many fried fries and fried chicken, but tempura is rarely provided.

[0004]

However, if the tempura material can be frozen and provided in a non-heated state, the tempura provided to the customer has only undergone a single frying process, so the texture is improved. can do. Furthermore, if a tempura material that can be fried even by an unskilled person without relying on a skilled person can be obtained, a delicious tempura, which is a taste preferred by Japanese people, can be provided more easily. 2 more
Energy loss due to lifting can also be eliminated.

[0005]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and has a structure in which a non-heated or incompletely-heated tempura material is provided on the entire periphery of the tempura powder through a layer of fresh tempura powder. Characterized in that the fried balls are frozen in a state in which a layer of fried balls produced by pouring the pre-cooled tempura flour into heated tempura oil is adhered, and the fried balls have a pointed shape, that is, a ratio of major axis / minor axis. Contains 1/4 or more fried balls with a pointed shape of 1.5 or more.

That is, according to the present invention, fried balls, which are the life of delicious tempura, are manufactured in advance, classified, and various kinds of fried balls are prepared. Then, the frozen tempura is frozen with fried balls attached around the raw tempura material in advance. As a result, like the tempura fried by the skilled person, a tempura material having an appearance in which the fried balls adhere as if blooming flowers is obtained. When deep-fried tempura, soft-melted batter separates from the tempura sprinkle and floats on the surface of the fried oil, contaminating the fried oil. No frying oil is contaminated. Moreover, since the tempura material is not heated, the frying action immediately before eating is the first heat treatment received by the tempura material, and the taste of the tempura is naturally juicy.

[0007] Fried balls are tempura flour that has previously been dissolved in water,
Collect the fried balls that float in the heated frying oil. Since the fried balls are mixed in various sizes and shapes, they are classified, divided into fried balls of various sizes, and the fried balls of an optimum size are attached to the tempura material, and then frozen and stored. Since such work does not require skill, it can be mass-produced industrially, and the unskilled person can easily provide a professional taste tempura without polluting the oil.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Tempura in the present invention refers to a method in which flour-based powder is loosely dissolved in water, surrounds the tempura material, and is poured into fried oil heated to 160 to 180 ° C for cooking. Food. At this time, the tempura material is preferably replaced with fried oil in which the moisture is replaced, and a finish that includes a large amount of space and is plump like a flower has bloomed. As the tempura material, all the products commonly used for tempura such as shrimp, squid, kiss, conger eel and other fishery products, and eggplant, sweet potato, pumpkin, shishito, shino leaves, onions, shiitake mushrooms, maitake mushrooms, and other agricultural products included. Even fried foods do not include so-called fries with bread crumbs or fried with fry as it is or with a thin flour containing wheat flour as a main component.
Tempura flour is a powder mainly composed of wheat flour, to which sufficient water is added to make a batter. The flour used as the tempura flour is preferably a flour with a low gluten content, and the taste is further improved by adding eggs and other ingredients.

[0009] Fried balls are balls or irregular-shaped particles mainly composed of porous wheat flour, which are heated and floated when the batter is detached from the tempura material when making the tempura. Continue working while removing. The batter is composed mainly of flour, generally flour, to which eggs and water have been added and dissolved to have sufficient fluidity. Commercially available tempura flour has been added with eggs and other components such as salt and other seasonings from the beginning, and can be used by dissolving in water as it is.

In order to produce only fried balls, the batter material obtained by dissolving the tempura flour in water may be dropped into heated fried oil. However, the size and shape of the batter differ depending on the water ratio of the batter, the temperature of the fried oil, the manner of dropping, and the like. Sharp or long fried balls have a favorable effect on the appearance and taste of the product. Fried balls having a ratio of the long diameter / short diameter of fried balls of 1.5 or more, preferably 2 or more, are 1/4 or more, preferably 1/3, of the whole fried balls.
When it is contained as described above, tempura having a more crisp texture can be obtained. The obtained fried balls are classified by a sieve and used from small fried balls of 5 mm or less to large fried balls of more than 2 cm. For example, a large fried egg is good for a large shrimp tempura, and a small fried egg is suitable for a small tempura such as a kiss. Further, when a foaming agent such as sodium bicarbonate or glycerin fatty acid ester is added to the tempura flour, the amount of air in the fried balls increases, and a tempura with a more crisp and light texture can be obtained.

The tempura material, whether it is a fish or a seafood or an agricultural product, has fried balls adhered to it in a fresh state. That is, in principle, the tempura material is not heated. However, in some cases, it is necessary for the tempura material to be instantaneously passed through the heated water or oil to partially denature the protein or partially gelatinize the starchy material, or to pass the fire to the center in frying oil. If the time is longer than the preferred frying time, incomplete heating in advance is also included. When the tempura material is a frozen product, it is not necessary to defrost it, and the fried balls can be adhered while frozen.

In attaching the fried balls, a thin layer of a thin fried tempura powder is provided around the tempura material to act as an adhesive for attaching the fried balls. Also,
If the tempura material is rich in water like squid, the fried balls can be attached simply by sprinkling the tempura flour thinly.
Once the fried balls adhere to the tempura material, the wet tempura powder layer may be in a dry state or a wet state.

[0013]

EXAMPLE 1 Grade 16-20 shrimp, 1 pound (454 pounds)
g) Raw shrimp having a size of 16 to 20 headless shrimp per shell was shelled, processed for tempura, and thinly melted with tempura flour. Separately, fried balls having an average particle diameter of 5 to 8 mm, in which fried balls having a long diameter / short diameter of 2 or more, which account for 1/3 of all fried balls, were attached around the tempura material. This was flash frozen at −30 ° C. and stored in a freezer at about −30 ° C. for 20 days. Twenty days later, the shrimp tempura material is frozen and put into a tempura oil heated to 170 ° C.
After heating for 5 minutes, it was pulled out of the tempura oil.

The obtained shrimp tempura has a full-bodied appearance as if the flowers are blooming all over, and when eaten, the batter is crispy and does not feel much the weight of oil, and the shrimp is fried one time. Because it was so juicy. Furthermore, in frying, the consumption of oil is small, and almost no fried balls are generated, so that there is no oil contamination due to the fried balls and consequently the consumption of tempura oil is reduced by half. Since it is a tempura material to which clothes are already attached, it is sufficient to fry it at a predetermined temperature for a predetermined time, and in a restaurant, an unskilled person could provide the same tempura as if the expert had fried it.

[0015]

According to the present invention, an unskilled person can easily provide a delicious tempura that can only be fried by a skilled person. Furthermore, oil is not contaminated throughout the entire manufacturing process, and the absorption of oil by the raw material itself is small. As a result, delicious tempura can be provided with a small amount of oil.

Continued on the front page (72) Inventor Kaoru Iida 4-6-5 Tsukiji, Chuo-ku, Tokyo Totaku Corporation F-term (reference) 4B035 LC03 LE18 LK05 LP07 LP27 LP43

Claims (7)

[Claims] 1. A frozen tempura material which is frozen with a layer of fried balls attached around a non-heated or incompletely heated tempura material. 2. The frozen tempura material according to claim 1, wherein the dried tempura powder layer is interposed between the tempura material and the fried ball layer in a dry or water-containing state. 3. A fried ball material comprising tempura flour and water, wherein a foaming agent is compounded.
The described frozen tempura material. 4. The refrigeration according to claim 1, wherein the fried ball contains a sharp fried ball having a ratio of major axis / minor axis of 1.5 or more to 1/4 or more. Tempura ingredients. 5. A fried ball, which is produced by charging a pre-watered tempura flour into heated tempura oil, is adhered to the surroundings of a non-heated or incompletely heated tempura via a small amount of water-cooled tempura flour. A method for producing frozen tempura material, which is frozen as it is. 6. The method for producing a frozen tempura material according to claim 5, wherein the tempura material is in a frozen state. 7. The method for producing a frozen tempura material according to claim 5, wherein the fried balls are classified to prepare fried balls of various particle sizes, and the fried balls having an optimal particle size are coated according to the tempura material.