JP2006296266A - Batter for tempura including yam, method for producing tempura using the same and batter mix for tempura - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a batter for Tempura that has good melt in mouth, crispness, ungreasiness, crisp food feeling and shows good workability, and provide a method for producing Tempura by using the batter. <P>SOLUTION: The batter for Tempura comprises 100 pts.mass of grain flour and/or starch flour and 0.02 to 5.0 pts.mass of yam powder. Ingredients for Tempura are coated with the batter for Tempura and deep-fried. Further, the batter mix for Tempura includes 0.02 to 5.0 pts.mass of yam powder per 100 pts.mass of grain flour and/or starch flour. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a batter for tempura containing potato, a tempura food using the same, and a batter mix for tempura.

As a technique for using yams in fried foods, for example, it can be used as an additive that can be arbitrarily used in fried doughs used in fried foods of fried foods that are obtained by exposing puffed and substantially unpuffed potatoes. Are known.
The fried dough is a fried dough obtained by coagulating and dewatering curd from soy milk extracted from soybeans, and specifically, a dough such as ganmodoki.
Additives that can be optionally used in the dough include alkaline earth metal salts such as calcium and magnesium, emulsifiers, starches, gums, polysaccharides, oligosaccharides, wheat flour, wheat starch, glucono delta lactone, vegetables (paste) Yam is listed along with the above.
However, it is not known regarding the inclusion of yams in batters and their usage and effects (see, for example, Patent Document 1).

In addition, the protein-coated fried seeds are dusted with starch, wheat flour, etc., and then coated with a portion of the garment (fried balls) that has been pre-fried with the garment liquid and garlic as a binder. Fried foods are known.
Although there is a description that the coating liquid is partially or completely replaced with grated and crumbly in order to facilitate the evaporation amount of the frying balls and the moisture content in the frying, the specific use amount and effect as a batter are not known (For example, refer to Patent Document 2).

Furthermore, edible fats and oils having an iodine value of 95 or less are 2.5 to 25% by mass, soybean protein is 1.5 to 15% by mass, organic acid monoglyceride and / or sucrose fatty acid ester is 0.1 to 1.5% by mass. , Starch with a degree of gelatinization of 70% or more and / or mixed powder for batter containing 1.5 to 15% by mass of water to adjust the batter, adhere this batter to the ingredients, It is known that after adding a blend powder for a bladder containing 0.2 to 2% by mass of a saccharide, it can be arbitrarily used as an additive in a batter mix used in a method for producing a frozen deep-fried food that is oiled and frozen.
Examples of additives that can be used optionally include food-grade swelling agents, non-pregelatinized raw starch, etherified starch, esterified starch, cross-linked starch, acid-degraded starch, oxidized starch, and modified starch that combines these processes, dextrin Edible oils such as soybean oil, rapeseed oil, strong, semi-strong, medium and thin flour, wheat semolina, rice flour, corn flour and other flours, pea protein, wheat gluten, egg powder, defatted Protein materials other than soy protein such as milk powder, agar powder, collagen, konjac powder, dietary fiber, polysaccharide thickener, other emulsifiers, salt, sugar, sugar, glucose, sugar alcohol, seasoning, eggshell powder, bone powder , Yam flour is listed along with vitamins and minerals.
However, the specific usage amount and effect of yams in batter mix are not known (see, for example, Patent Document 3).

Japanese Unexamined Patent Publication No. 63-52852 JP-A-8-266233 JP 2003-135014 A

  An object of the present invention is to provide a batter for tempura with good meltability, a crispy, oily and crisp texture, and good workability, and a method for producing a tempura using the same.

As a result of intensive research to achieve the above object, the inventors of the present invention used a batter containing a specific amount of yam to suppress the flour smell, melt well in the mouth, crispy, oily and crisp. Was found to have a good texture, and the present invention was completed.
Therefore, the present invention is a batter for tempura characterized by containing 0.02 to 5.0 parts by mass of powdered yam with respect to 100 parts by mass in total of flour and / or starch.
Moreover, it is the manufacturing method of the tempura characterized by coat | covering ingredients with the said batter dough and frying.
Furthermore, it is a batter mix for tempura characterized by containing 0.02 to 5.0 parts by mass of powdered yam with respect to 100 parts by mass of the flour and / or starch.

  The tempura using the batter for tempura according to the present invention has a floury odor, is well melted in the mouth, has a crispy texture, is not oily and has a crisp texture.

Hereinafter, the present invention will be described in detail.
The flour that can be used in the present invention is not particularly limited, and for example, wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, and oat flour can be used.
The starch that can be used in the present invention is not particularly limited. For example, wheat starch, corn starch, waxy corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, waste starch, and the like can be used. .
These raw starches may be raw raw starches, and can be used with phosphoric acid crosslinking, esterification such as acetylation, etherification such as hydroxypropylation, wet heat treatment, hot water treatment, fat and oil processing, pre-gelatinized starch, etc. .

The yam used in the present invention is a perennial vine that is unique to Japan and belongs to the family Yamidae.
There are wild species and cultivated species. Wild species are Ginenjo, and cultivated species include Chinese yam, Ginkgo biloba and Tsukunei.
The amount of yam used is 0.02 to 5.0 parts by mass with respect to 100 parts by mass in total of flour and / or starch.
Preferably it is 0.1-2 mass parts.
If it is less than 0.02 parts by mass, the taste is bad, oily and non-crisp.
If it exceeds 5 parts by mass, the flavor of yam is too strong, oily and crisp.
In the present invention, the amount of yam used is a value when the moisture value is converted to 10%.
The water content of yam is about 61% for Ginenjo, about 87% for Chinese yam, about 72% for Ginkgo biloba, and about 68% for Tsukunamemo. The dried batter mix for tempura of the present invention is used. The moisture value is about 10%.
In the case of using yam that has been grated directly in the batter without using the mix, the amount of yam used and the amount of water added to the batter may be the amount used when the moisture value is converted to 10%.
In addition, the dried yam can use a commercial item.
The moisture value is measured by a normal pressure drying method at 135 ° C. for 1 hour.

  In the present invention, even better tempura can be produced by a synergistic effect by further adding a secondary material such as a swelling agent, an emulsifier, a vegetable protein, an oil, a dextrin, a saccharide, or an egg powder to the batter mix.

As the swelling agent, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride, sodium hydrogen carbonate, etc. can be used alone or in combination, and as gas generating accelerators, tartaric acid, potassium hydrogen tartrate, fumaric acid, calcium monophosphate, glucono delta lactone , Acidic sodium pyrophosphate can be used in appropriate combination.
Commercially available baking powder can also be used.
The usage-amount of a swelling agent is 0.5-5.0 mass parts with respect to a total of 100 mass parts of flour and / or starch.
If it is less than 0.5 parts by mass, it is oily and crisp and melted.
If it exceeds 5.0 parts by mass, it becomes oily, and the batter is apt to be scattered when put in oil, resulting in poor workability.

As the emulsifier, glycerin fatty acid ester, saponin, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin can be used.
The usage-amount of an emulsifier is 0.05-5.0 mass part with respect to a total of 100 mass parts of flour and / or starch.
If it is less than 0.05 parts by mass, it is oily and the crispness and melting of the mouth are poor.
If it exceeds 5.0 parts by mass, it becomes oily, and the batter is apt to be scattered when put in oil, resulting in poor workability.

As plant protein, beans, such as soybeans, broad beans, peas, and red beans, and cereals such as rice and wheat can be used.
The usage-amount of vegetable protein is 0.5-15 mass parts with respect to 100 mass parts of total of flour and / or starch.
If it is less than 0.5 parts by mass, the crispness and the melting of the mouth will be worse.
If it exceeds 15 parts by mass, it will be oily, crisp and poorly melted, and the batter viscosity will increase, resulting in poor workability.

Oils and fats are not particularly limited as long as they are powdered, liquid, and solid edible oils and fats. Palm oil, soybean oil, rapeseed oil, corn oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, safflower oil, olive oil Further, those derived from vegetable oils such as coconut oil and animal oils such as beef tallow, pork tallow and fish oil can be used.
The usage-amount of fats and oils is 0.1-10 mass parts with respect to a total of 100 mass parts of flour and / or starch.
If the amount is less than 0.1 parts by mass, the crispness and the melting of the mouth are worsened.
When it exceeds 10 parts by mass, it becomes oily.

As the dextrin, those obtained by hydrolyzing the starch by a treatment such as acid, enzyme or heating and processed for food can be used.
As the saccharide, sucrose, lactose, fructose, oligosaccharide, invert sugar, glucose and the like can be used.
The amount of dextrin and / or saccharide used is 0.1 to 10 parts by mass with respect to 100 parts by mass in total of flour and / or starch.
If the amount is less than 0.1 parts by mass, the crispness and the melting of the mouth are worsened.
If it exceeds 10 parts by mass, it will be oily and deep fried, and the batter will be scattered violently when put in oil, resulting in poor workability.

As the egg powder, whole egg powder, egg yolk powder, egg white powder, or an egg composition in which the ratio of egg yolk powder, egg white powder is appropriately adjusted can be used.
The usage-amount of egg powder is 0.1-10 mass parts with respect to a total of 100 mass parts of flour and / or starch.
If the amount is less than 0.1 parts by mass, the crispness and the melting of the mouth are worsened.
When it exceeds 10 parts by mass, the crispness is poor, the batter viscosity is increased, and the workability is deteriorated.

  In the batter mix of the present invention, salt, spices, coloring agents, seasonings, flavors and the like can be used as necessary.

Batter is prepared by adding water to the batter mix.
Although the amount of hydration depends on the temperature of the batter, it is about 100 to 200 parts by mass with respect to 100 parts by mass of the batter mix.

The ingredients are passed through the batter, and the batter is covered.
The ingredients may be dusted before passing through the batter.
For flouring, flour such as flour and starch such as corn starch can be used alone or in combination.

  The kind of ingredients is not specifically limited, For example, beef, pork, shrimp, squid, etc. can be mentioned.

  The ingredients covered with the batter can be fried at 160 to 180 ° C. for 2 to 3 minutes to obtain tempura.

  The tempura of the present invention does not include those that cover a breader such as bread crumbs, but includes, for example, those that partially adhere sliced almonds or the like.

The tempura thus obtained can be refrigerated or frozen, stored and distributed.
In addition, preservatives can be added and stored and distributed at room temperature.

The tempered or frozen tempura can be reheated and eaten in a microwave oven or oven.
Reheating is performed so that the center temperature of the tempura is about 50 ° C.

Hereinafter, the present invention will be specifically described by way of examples.
[Example 1]
88 parts by weight of wheat flour, 12 parts by weight of corn starch, and 0.5 parts by weight of yam flour (Tsukuneimo: water 10%) were mixed evenly to obtain a batter mix.
150 parts by mass of water was added to 100 parts by mass of the batter mix, and the mixture was stirred with a whipper to obtain a batter.
The shrimp with an average weight of 13 g, which was dusted with 50% by mass of wheat flour and 50% by mass of corn starch, was passed through the batter and covered with batter.
Thereafter, it was fried at 170 ° C. for 2 minutes to obtain tempura.

[Examples 2 to 7, Comparative Examples 1 and 2]
Tempura was obtained in the same manner as in Example 1 except that the formulation was changed as shown in Table 1 in Example 1.

Evaluation of batter workability and tempura tasting were conducted by 10 panelists.
The taste was evaluated according to the following criteria after storage at room temperature for 3 hours.

Flavor 5 points ... powdered odor is suppressed, fragrant flavor is imparted, very good 4 points ... powder odor is suppressed, fragrant flavor is imparted, good 3 points ... normal 2 points・ ・ Powder smell remains and taste is bad 1 point ・ Powder smell remains and taste is very bad Texture 5 points… Good crispness, 4 crispness… Good crispness 3 points: Normal 2 points: 1 point with poor crispness ... Poor crispness and difficult to bite 5 points of oiliness ... 4 points with good oiliness and no oiliness ·················································································································································································································································· 3 Workability 5 points: Batter viscosity is appropriate and dressing is very easy 4 points ... Batter viscosity is appropriate and dressing is easy 3・ ・ ・ Normal 2 points ・ ・ ・ Battery viscosity is inadequate and one point is difficult to wear… Batter viscosity is inadequate and dressing is very difficult Total 5 points ・ ・ ・ Good 4 point ・ ・・ Slightly good 3 points ... Normal 2 points ... Slightly bad 1 point ... Bad

The evaluation results (average points) obtained are shown in Table 2.

When powdered yam was not used, the evaluation of flavor, texture, and oiliness was inferior, and the overall evaluation was also inferior.
When the amount of powdered yam used was 6 parts by mass, the texture, oiliness and workability were poorly evaluated, and the overall evaluation was also poor.

[Examples 8 to 22, Comparative Example 3]
In Example 1, baking soda, baked alum, calcium carbonate as an expanding agent, sucrose fatty acid ester as an emulsifier, soybean protein as a vegetable protein, palm oil and fat, dextrin and whole egg powder as an oil and fat were added to the batter mix as shown in Table 3. Tempura was obtained in the same manner as in Example 1 except that the formulation was changed.

Workability of the batter and tempura tasting were performed by 10 panelists.
The taste was evaluated according to the above criteria after storage at room temperature for 3 hours.
The evaluation results (average points) obtained are shown in Table 4.

The improvement effect by a synergistic effect was obtained by using yam and various auxiliary materials together.
When the amount of powdered yam used was 6 parts by mass, the evaluation of texture, oiliness and workability was inferior even when all the auxiliary materials were added, and the overall evaluation was also inferior.

[Reference Examples 1 and 2]
In Example 1, tempura was obtained in the same manner as in Example 1 except that the powdered yam was changed to the following.
Reference Example 1: 3.5 parts by weight of raw (garlic) Reference Example 2: 3.5 parts by weight of frozen and thawed (potato)

Workability of the batter and tempura tasting were performed by 10 panelists.
The taste was evaluated according to the above criteria after storage at room temperature for 3 hours.
The evaluation results (average points) obtained are shown in Table 5.

Similar effects were obtained with raw and frozen foods.
The evaluation of flavor was better with fresh or frozen, but the texture, oiliness and workability were evaluated with powder, and the powder was the best in the overall evaluation.

[Reference Examples 3 to 8]
The tempura obtained in Example 1 and Comparative Example 1 was stored at room temperature for 24 hours, refrigerated for 24 hours, then frozen for 3 weeks, and the tempura tasting was evaluated by 10 panelists according to the above criteria. It was.
The obtained evaluation results (average points) are shown in Table 6.

The improvement effect was also obtained when stored at room temperature for 24 hours, refrigerated for 24 hours, and frozen for 3 weeks.

Claims (3)

  A batter for tempura comprising 0.02 to 5.0 parts by mass of powdered yam with respect to 100 parts by mass in total of flour and / or starch.   Preparing a batter dough for tempura containing 0.02 to 5.0 parts by mass of powdered yam with respect to 100 parts by mass of the flour and / or starch, and then covering the ingredients with the batter dough, A method for producing tempura, characterized by frying. A batter mix for tempura characterized by containing 0.02 to 5.0 parts by mass of powdered yam relative to 100 parts by mass of the flour and / or starch.