JP2002045134A - Improver for coating of tempura and composition for coating of tempura containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an improver for coating of Tempura capable of producing a Tempura having an excellent appearance, good palatability and taste, and to provide a composition for coating of Tempura containing the improver. SOLUTION: This improver for coating of Tempura comprises glutathione, preferably purified glutathione, a glutathione-containing yeast extract or a glutathione-containing yeast as an active ingredient. This compound for coating of Tempura is obtained by adding 0.001-1 wt.%, preferably 0.01-0.3 wt.% of the improver for coating of Tempura to a coating material for Tempura.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tempura garment improving agent capable of producing a tempura with good flowering and good texture, and a tempura garment composition containing the improving agent.

[0002]

2. Description of the Related Art Tempura is made by making a batter for tempura from flour and water, fried seeds such as vegetables and seafood are applied to the batter and fried in oil heated to a high temperature in advance. The taste is not only the taste of the ingredients itself,
It is greatly affected by the texture of clothing. In tempura, the batter is deep-fried, the texture is good, and the blossoming blossoms have a good appetite, but making such tempura requires some skill.

[0003] Since the cooking method of tempura is an exchange reaction between water and oil, it is known to add a leavening agent or starch to main ingredients such as flour to improve the texture of the batter. Although it is also incorporated in commercially available tempura mixes, it does not have sufficient texture and flowering properties. For this reason, various proposals have been made with respect to the texture of tempura garments and the improvement of flower blooms. (Japanese Unexamined Patent Publication No.
Nos. 316,950, 5-316951, and 6
JP-A-153794, JP-A-7-109 and JP-A-7-1
Nos. 6051, 7-16052 and 9-74
999 and 11-196766). However, there is a problem that since an additive which is essentially not present in the refined oil is added, an unnatural heating odor or flavor derived from the additive is generated. On the other hand, focusing on the tempura batter, a method in which the flour blending ratio of the tempura batter is changed or an additive such as chitosan, trehalose, or polyglyceric acid ester is added to the batter (Japanese Patent Laid-Open No. 62-74)
254, JP-A-5-336912, and JP-A-6-336912.
Nos. 98706, 7-213244, 8-
Nos. 140611, 8-252071, 8
-308519 and 9-275921) have also been reported. However, even with these methods, only one of the texture and the flowering property can be improved, or both can be improved, but the effect is not sufficient.

[0004]

SUMMARY OF THE INVENTION The present invention does not have the above-mentioned problems and has good flowering in tempura garments.
It is another object of the present invention to provide a tempura batter improving agent and a composition that can provide a tempura having a crisp texture.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in order to solve the above-mentioned problems, and as a result, by adding glutathione to the batter of tempura, when the tempura is fried, the flower blooming property is good and good. It has been found that tempura with a good texture and flavor can be obtained, and the present invention has been achieved. That is, the present invention
(1) The tempura according to the above (1), wherein the tempura clothing improving agent containing glutathione as an active ingredient, and (2) the glutathione is at least one selected from purified glutathione, glutathione-containing yeast extract and glutathione-containing yeast. A clothing improver, (3) a tempura garment composition comprising the tempura garment improver according to the above (1) or (2).

Hereinafter, the present invention will be described in detail. Glutathione, which is an active ingredient of the present invention, is a tripeptide containing glutamic acid, cysteine and glycine as constituent amino acids, and may be any of reduced glutathione, oxidized glutathione, and a mixture thereof. Examples of the form of use of glutathione include purified glutathione, glutathione-containing yeast extract, glutathione-containing yeast, and the like. Of these, glutathione-containing yeast is preferable because of easy production. Glutathione-containing yeast refers to a yeast obtained by culturing a glutathione-containing yeast in a medium containing glucose as a main component, separating the cells from the medium components, washing and drying the yeast, and a glutathione-containing yeast extract. Glutathione-containing yeast is extracted by 1) a method of extracting in hot water having a pH of 5 to 12, 2) a method of extracting by adding a protease, a cell wall-degrading enzyme, and the like. 3) Extraction by self-digestion using an enzyme in the yeast. And 4) a method obtained by combining one or more of these methods. It is desirable that the glutathione-containing yeast extract or glutathione-containing yeast contains 1 to 15% of glutathione. The yeast used for the glutathione-containing yeast extract and the glutathione-containing yeast is a yeast used as a food or a food additive, and examples thereof include baker's yeast, beer yeast, and torula yeast.

[0007] The tempura batter improving agent of the present invention is used by being added to ordinary batter materials, and the batter can be prepared and fried in a conventional manner.

According to the present invention, there is provided a tempura garment composition further comprising a tempura garment improving agent containing glutathione as an active ingredient. In the composition for tempura batter, shell powder or starch is used as a main raw material. As flour, flour,
Rice flour, buckwheat flour, barley flour, rye flour, corn flour and the like are exemplified, but flour, particularly flour is preferred. As the starch, corn starch, wheat starch, potato starch, tapioca starch or the like, or a lightly modified starch thereof is preferably used. Further, as a baking powder, ammonium carbonate, ammonium hydrogen carbonate, sodium hydrogen carbonate and an acid or an acidic substance thereof (for example, citric acid, tartaric acid, fumaric acid, glucono delta lactone,
Etc.) can also be used. The tempura batter improving agent is added as glutathione in an amount of 0.001 to 1% by weight, preferably 0.01 to 0.3% by weight, based on the whole tempura batter powder. If the addition amount is too small, a sufficient flowering effect and texture cannot be improved when the tempura is fried, and if the addition amount is too large, a sulfur smell peculiar to glutathione is developed, which adversely affects the flavor.

[0009]

The present invention will be described in more detail with reference to the following examples. The present invention is not limited to this embodiment.

Examples 1-5 Based on wheat flour (soft flour), baking powder (commercially available product composition: sodium hydrogen carbonate 27%, d-potassium hydrogen tartrate 10%, monosodium fumarate 10%, baked alum 23%, 0.8% sugar fatty acid ester, 29.2% corn starch) 1% by weight, corn starch 7
As shown in Table 2, 0.1% to 1% by weight of glutathione-containing yeast (yeast MG, manufactured by Kojin, glutathione content: 3%) was blended in a tempura-coating composition 100.
By weight, 150 parts by weight of water was added thereto to prepare a liquid for tempura batter. Shrimp was immersed in the batter and fried in oil at 180 ° C for 3 minutes.

Comparative Example 1 100 parts by weight of a tempura batter composition prepared in Example 1 and containing 1% by weight of baking powder and 7% by weight of corn starch, based on wheat flour (soft flour) without blending the glutathione-containing yeast. Then, the tempura was fried in the same manner as in Example 1.

Example 6 The procedure of Example 1 was repeated, except that the glutathione-containing yeast was replaced by 0.2% by weight of purified glutathione (manufactured by Wako Pure Chemical Industries).

Example 7 Example 1 was repeated except that 2% by weight of a glutathione-containing yeast extract (yeast extract YH, manufactured by Kojin, 8% glutathione content) was used instead of glutathione-containing yeast.
And fried the tempura.

[Evaluation] The tempura obtained in Examples 1 to 7 and Comparative Example were evaluated for “flower bloom” and “texture” by 15 evaluators according to the evaluation criteria shown in Table 1. The average points (rounded) are shown in Table 2.

[0015]

[Table 1]

[0016]

[Table 2]

As is apparent from Table 2, when purified glutathione, glutathione-containing yeast, and glutathione-containing yeast extract were added, the effect of blooming flowers when tempura was fried and the texture of clothes were higher than when no glutathione was added. It can be seen that it has improved.

[0018]

As described above, according to the tempura batter improving agent of the present invention and the composition containing the same, a tempura with better flowering and texture can be obtained as compared with the prior art. be able to.

Continuation of front page (72) Inventor Osamu Shinhashi 438 Meitetsu-shi, Nagareyama-shi, Chiba 307 Diapalace south Kashiwa 307 F term (reference) 4B025 LB05 LE01 LG32 LK04 LP10

Claims (3)

[Claims] 1. An agent for improving tempura batter comprising glutathione as an active ingredient. 2. The tempura clothing improving agent according to claim 1, wherein the glutathione is at least one selected from purified glutathione, glutathione-containing yeast extract and glutathione-containing yeast. 3. A composition for tempura garments comprising the agent for improving tempura garments according to claim 1.