JP2015057987A - Quality improver for tempura coating - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improver for tempura coating capable of providing tempura coating which is good in flower-bloomed appearance and maintains crispy texture for a long time.SOLUTION: A quality improver for tempura coating is a powdery fat-and-oil obtained by melting and mixing an extremely hardened oil and a glycerol organic acid fatty acid ester together, and subsequently powdering the mixture.

Description

  The present invention relates to a quality improving agent for tempura clothing.

  Tempura is a deep-fried tempura made by attaching a garment of flour dissolved in ingredients such as seafood and vegetables. Traditionally, tempura garments are strongly desired to have good flower blooms, but the flower blooms of the garments are in the middle of frying the ingredients and frying the ingredients while wearing the clothes of melted flour on the tip of the chopsticks. It is difficult to reproduce it at home and in mass-production manufacturing processes, as it is necessary to do the above, and to disperse it in frying oil and attach it like a flower around the tempura. Tempura is also desired to have a crisp texture, but with the passage of time, there has been a problem that clothing hangs.

  As a conventional technique for maintaining a crispy texture over time and improving flower bloom, a fried food material characterized by containing an organic acid or a salt thereof and an organic acid monoglyceride ( Patent Document 1) is disclosed. Moreover, as a prior art for maintaining the crunchy texture even if time passes, the solid fat content at 10 ° C. is 15% to 35%, and the solid fat content at 15 ° C. is 0 to 10%. % Of edible fats and oils that are 100% by weight of glycerin fatty acid monoester and glycerin organic acid fatty acid monoester in a total of 0.1 to 5 parts by weight of a fat and oil composition for batter (Patent Document 2) Reference), in tempura flour mainly composed of wheat flour, 1 to 10% by weight of separated soybean protein, 0.1 to 1.0% by weight of glycerin organic acid ester, 1 to 10% by weight of hardened oil powder, trehalose Tempura powder composition characterized by containing 1 to 10% by weight (see Patent Document 3), 6 to 30% by mass of phospholipid in oil phase (based on oil phase), and 1 to 10% by mass of extremely hardened fats and oils (Oil phase standard Oil composition for batter, characterized in that the SFC of the oil phase is 2 to 25% at all temperatures of 10 to 40 ° C. and the oil phase content is 80 to 100% by mass ( Patent Document 4) and the like are disclosed.

  However, the fact is that a satisfactory method has not yet been obtained, and a more preferable method has been demanded.

JP-A-8-140610 Japanese Patent Laid-Open No. 10-271951 JP-A-10-327788 JP-A-2006-197817

  An object of the present invention is to provide a quality improving agent for tempura garments that provides a tempura garment that has good flower bloom and maintains a crunchy texture even after a lapse of time.

As a result of intensive studies to solve the above problems, the present inventor has solved the above problems by adding powdered fats and oils obtained by melting and mixing extremely hardened oil and glycerin organic acid fatty acid ester to tempura flour. I found it to be solved. The present inventor has further studied based on these findings and has completed the present invention.
That is, the present invention
1. A quality improver for tempura, characterized by containing powdered fats and oils obtained by melting and mixing extremely hardened oil and glycerin organic acid fatty acid ester,
2. Tempura clothing material comprising the quality improving agent for tempura clothing according to 1 above,
3. Tempura using the tempura clothing material according to 2 above,
4). A method for improving the quality of tempura clothing, comprising using the quality improving agent for tempura clothing described in 1 above,
It is made up of.

  By using the quality improving agent for tempura clothes of the present invention, a tempura garment having good flower bloom and having a crunchy texture even after time is obtained.

  The extremely hardened oil used in the present invention is hydrogenated (cured) with animal and vegetable oils and oils such as rapeseed oil, soybean oil, palm oil, Hyelsin rapeseed oil, cottonseed oil, coconut oil, beef tallow and lard, and has an iodine value of 10 or less, preferably 5 or less, more preferably 0 to 2. Extremely hardened oils include rapeseed hardened oil, soybean hardened oil, palm hardened oil, Hyelsin rapeseed hardened oil, cotton seed hardened oil, eggplant hardened oil, beef tallow hardened oil, pork fat hardened oil, etc. Can be mentioned. These fats and oils may be used alone or in any combination of two or more.

  The glycerin organic acid fatty acid ester used in the present invention can be usually obtained by a method known per se, such as a reaction between a glycerin monofatty acid ester and an organic acid, or a reaction between glycerin, an organic acid and a fatty acid.

  Examples of the glycerin organic acid fatty acid ester used in the present invention include glycerin acetic acid fatty acid ester (food additive), glycerin lactic acid fatty acid ester (food additive), glycerine citrate fatty acid ester (food additive), glycerin succinic acid fatty acid. Examples include esters (food additives), glycerin diacetyl tartaric acid fatty acid esters (food additives), and preferably glycerin citrate fatty acid esters. The fatty acid constituting the glycerin organic acid fatty acid ester is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable oils and fats. For example, a linear saturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid, Caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ -Linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid and the like), preferably a linear saturated fatty acid or unsaturated fatty acid having 12 to 22 carbon atoms.

  The outline of the manufacturing method of the said glycerol citrate fatty acid ester is illustrated below. That is, glycerin monofatty acid ester is melted, citric acid (anhydrous) is added thereto, and reacted at a temperature of about 100 to 120 ° C. for about 50 to 100 minutes. The molar ratio of glycerin monofatty acid ester and citric acid (anhydrous) is preferably about 1: 1. Furthermore, in order to prevent coloring of the product during the reaction, it is preferable to replace the inside of the reactor with an inert gas such as nitrogen. The reaction product of the obtained glycerin monofatty acid ester and citric acid (anhydrous) is a mixture containing citric acid, unreacted glycerin monofatty acid ester and others in addition to glycerin citrate fatty acid ester.

  As the glycerin citrate fatty acid ester, commercially available products can be used. For example, Poem K-30 (manufactured by Riken Vitamin Co., Ltd .; glycerin citrate stearate), Poem K-37V (manufactured by Riken Vitamin Co., Ltd .; glycerin citrate) Commercially available products such as acid oleate) can be used.

  The blending ratio of the extremely hardened oil and glycerin organic acid fatty acid ester used in the present invention in 100% by weight of the quality improver for tempura is about 70 to 99% by weight, preferably about 75 to 95% by weight of the extremely hardened oil. The glycerin organic acid fatty acid ester is about 1 to 30% by mass, preferably about 5 to 25% by mass. When the ratio of the glycerin organic acid fatty acid ester is within the above range, handling during the production of the quality improver for tempura is good, the tempura is blossoming well, and the crunchy texture is maintained over time. preferable.

  The quality improving agent for tempura clothing of the present invention may contain other optional components as long as the object of the present invention is not impaired. For example, an antioxidant, a fluidizing agent, etc. are mentioned. Examples of the fluidizing agent include tricalcium phosphate, light anhydrous silicic acid, silicon dioxide, titanium oxide, talc and the like.

  In the present invention, melt mixing refers to melting extremely hardened oil and glycerin organic acid fatty acid ester into a liquid and mixing them. The melting temperature is not particularly limited as long as it is equal to or higher than the temperature at which both the extremely hardened oil and the glycerin organic acid fatty acid ester are melted, but it is preferably about 70 to 100 ° C.

  In the present invention, pulverization is not particularly limited as long as the melt obtained by melt mixing is made into a powder, but there are, for example, a spray cooling method, a cooling and solidifying method, and the like. Preferably, it is a spray cooling method.

  The spray cooling method is to cool the melt obtained by melt mixing while spraying it at a temperature of −196 to 20 ° C., preferably −30 to 20 ° C. Spray cooling is performed, for example, by using a general spray cooling device, and spraying the molten liquid into a tower filled with, for example, liquid nitrogen or wind cooled by a refrigerator. Liquid nitrogen or wind cooled by a refrigerator may be injected from any of the upper, middle, and lower stages in the tower, or may be injected from two or more locations. For spraying, a pressurized spray nozzle, a rotating disk spray nozzle, or the like is used. The sprayed molten liquid is cooled to become powder and collected by the lower part of the tower or a cyclone. The average particle diameter of the obtained particles is preferably about 50 to 500 μm, more preferably about 100 to 400 μm.

  The tempura clothing material containing the quality improving agent for tempura clothing of the present invention is also one form of the present invention. As raw materials other than the quality improving agent for tempura clothing of tempura clothing, raw materials usually used for tempura clothing can be used. For example, flour such as thin wheat flour, medium wheat flour and rice flour; starches such as starch, heat-treated starch and modified starch; skim milk powder; protein such as egg powder, gluten and skim milk powder; emulsifier (other than glycerin organic acid fatty acid ester) Saccharides, swelling agents, thickeners, colorants, salt, seasonings, spices and the like can be mentioned, and these can be added and combined in one kind or in combination of two or more kinds.

  The amount of the tempura clothing quality improver in the tempura clothing material is preferably about 0.1 to 5 parts by mass, and more preferably 100 parts by mass with respect to the tempura clothing material excluding the tempura clothing quality improving agent, for example. Is about 0.2-3 parts by mass.

  Although there is no restriction | limiting in particular in the manufacturing method of the tempura clothing material of this invention, It can manufacture by mixing uniformly the quality improving agent for tempura clothing, and the raw material normally used for tempura clothing material. The mixing apparatus used for the production is not particularly limited, and known mixing apparatuses such as a ribbon mixer, a Nauter mixer, a Henschel mixer, a Laedige mixer, and a V-type mixer can be used.

Tempura using the tempura dressing of the present invention is also one form of the present invention. There are no particular restrictions on the ingredients of tempura, but for example, seafood such as shrimp, squid, kiss, conger; vegetables such as sweet potato, onion, carrot, pumpkin, shishi tang, salmon; livestock meat such as chicken and pork Etc. Tempura also includes deep-fried oysters that are fried together with clothes made by dissolving several kinds of fine ingredients in water.
There is no restriction | limiting in particular in the manufacturing method of tempura, It can manufacture by frying with the heated oil, after letting ingredients pass through the dressing liquid. The dressing liquid is prepared, for example, by adding about 50 to 300 parts by weight, preferably about 150 to 200 parts by weight of water to 100 parts by weight of tempura dressing material and kneading them.

  The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

≪Preparation of quality improver for tempura garment≫
(1) Raw material palm extremely hardened oil (trade name: palm extremely hardened oil; manufactured by Fuji Oil Co., Ltd.)
Rapeseed extremely hardened oil (Brand name: Rapeseed extremely hardened oil; manufactured by Yokoseki Oil & Fat Co., Ltd.)
Emulsifier A: Glycerol citrate stearate (trade name: Poem K-30; manufactured by Riken Vitamin Co., Ltd.)
Emulsifier B: Glycerol citrate oleate (trade name: Poem K-37V; manufactured by Riken Vitamin Co., Ltd.) Emulsifier C: Glycerin fatty acid ester (trade name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.)
Emulsifier D: Sorbitan fatty acid ester (trade name: Poem O-80V; manufactured by Riken Vitamin Co., Ltd.)
Emulsifier E: Propylene glycol fatty acid ester (trade name: Poem PO-100V; manufactured by Riken Vitamin Co., Ltd.)

(2) Formulation of Tempura Clothing Quality Improvement Agent Table 1 shows the blending of the tempura clothing quality improvement agent prepared using the above raw materials.

(3) Preparation method of tempura clothing quality improver [Examples 1 to 3, Comparative Examples 2 to 4]
150 times the amount of extremely hardened oil in Table 1 and various emulsifiers were melt-mixed at about 90 to 100 ° C, and the resulting melt was added with liquid nitrogen injected to adjust the temperature in the tower to -20 to 10 ° C. The powder sprayed with a pressure nozzle into the tower of a pressure spray dryer (model: KC; manufactured by Okawara Seisakusho) and cooled and solidified is collected at the bottom of the tower or with a cyclone, and a 20 mesh sieve (aperture 0.85 mm) As a result, about 14.5 kg of tempura clothing quality improver (Examples 1 to 3, Comparative Examples 2 to 4) was obtained.

[Comparative Example 1]
A pressurized spray drying apparatus (model: KC; 15 kg of palm extremely hardened oil was melted at about 90 to 100 ° C., and the resulting melt was injected with liquid nitrogen to adjust the temperature in the tower to −20 to 10 ° C. In the tower of Okawara Seisakusho Co., Ltd., the powder sprayed with a pressure nozzle and cooled and solidified is collected at the bottom of the tower or with a cyclone, passed through a 20 mesh sieve (aperture 0.85 mm), and the powder of palm extremely hardened oil is about 14.5 kg was obtained. Further, 50 g of emulsifier A was pulverized using a food mill (model: HL2053; manufactured by Nippon Philips Co., Ltd.) and passed through a 42 mesh sieve (aperture 0.355 mm) to obtain about 49.5 g of emulsifier A powder. 90 g of the obtained powder of palm extremely hardened oil and 10 g of the emulsifier A were put in a plastic bag and mixed for 1 minute to obtain 100 g of a tempura clothing quality improver (Comparative Example Product 1).

[Comparative Example 5]
A pressurized spray drying apparatus (model: KC; Okawara) in which 150 times the amount of palm extremely hardened oil in Table 1 was melted at about 90 to 100 ° C. and liquid nitrogen was injected to adjust the temperature in the tower to −20 to 10 ° C. In the tower of Seisakusho Co., Ltd., sprayed with a pressure nozzle, cooled and solidified powder was collected at the bottom of the tower or with a cyclone, passed through a 20-mesh sieve (aperture 0.85 mm), and quality improvement agent for tempura (comparison) Example product 5) About 14.5 kg was obtained.

[Comparative Example 6]
0.5 times the amount of emulsifier A in Table 1 was pulverized using a food mill (model: HL2053; manufactured by Nippon Philips Co., Ltd.), passed through a 42 mesh sieve (aperture 0.355 mm), and a quality improver for tempura ( Comparative Example Product 6) About 49.5 g was obtained.

≪Production of tempura clothes≫
(1) Raw material wheat flour (trade name: Violet; Nisshin Flour Milling)
Cornstarch (trade name: Cornstarch CD-Y; manufactured by Sanei Saccharification Co., Ltd.)
Swelling agent (trade name: for tempura; manufactured by Oriental Yeast Co., Ltd.)
Tempura clothing quality improver (Example products 1-3, Comparative products 1-6)

(2) Blending of Tempura Dressing Table 2 shows the blending of the tempura dressing prepared using the above raw materials.

(3) Preparation method of tempura clothing material The raw material of the said Table 1 was put into the equal amount plastic bag, and was mixed for 1 minute, and the tempura clothing material (prototypes 1-13) was obtained.

≪Evaluation of Tempura Cloth≫
(1) Production of tempura The prototypes 1 to 13 obtained on the stainless steel balls were added to the whole amount and 150 g of water, and mixed roughly with a whisk to adjust the liquid. A piece of sweet potato cut into 1 cm × 1 cm × 4 cm was used as a tempura ingredient. Sweet potato tempura (test sections 1 to 13) was obtained by passing the sweet potato through the prepared dressing and frying with 175 ° C. oil for 3 minutes and 30 seconds.

(2) Evaluation method and evaluation item of tempura garment The flowering property of the obtained tempura garment is visually confirmed, the texture of the tempura garment immediately after fried, and the tempura stored at room temperature for 3 hours after frying A sensory evaluation was performed on the texture of the clothing. Each panel was evaluated by 10 panelists according to the evaluation criteria shown in Table 3 below. The result was obtained as an average value of the scores of 10 persons, and was symbolized according to the following criteria. The results are shown in Table 4.

Symbolization ◎: Average value 2.5 or more ○: Average value 1.5 or more and less than 2.5 Δ: Average value 0.5 or more and less than 1.5 ×: Average value less than 0.5

結果より、実施例品１〜３を含有する天ぷら衣材（試作品１〜６）を用いた天ぷら（試験区１〜６）の衣は、花咲き性、揚げ直後の食感、３時間後の食感が非常に良好であった。一方比較例品２を含有する天ぷら衣材（試作品８）を用いた天ぷら（試験区８）の衣は、３時間後の食感が良くなかった。比較例品１、３〜６を含有する天ぷら衣材（試作品７、９〜１２）を用いた天ぷら（試験区７、９〜１２）の衣は、花咲性及び３時間後の食感が良くなかった。

From the results, the clothes of tempura (test areas 1 to 6) using the tempura clothing materials (Examples 1 to 6) containing Example products 1 to 3 are flower bloom, texture immediately after fried, 3 hours later The texture was very good. On the other hand, the tempura (test area 8) garment using the tempura garment material (prototype 8) containing the comparative product 2 did not feel good after 3 hours. The clothing of tempura (test areas 7, 9-12) using the tempura clothing material (comparative samples 7, 9-12) containing comparative example products 1, 3-6 has a flowering nature and a texture after 3 hours. It was not good.

Claims (4)

A quality improving agent for tempura clothing comprising powdered fat obtained by melt-mixing extremely hardened oil and glycerin organic acid fatty acid ester and then pulverizing. A tempura clothing material comprising the tempura clothing quality improving agent according to claim 1. Tempura using the tempura clothing material according to claim 2. A method for improving the quality of tempura clothing, comprising using the quality improving agent for tempura clothing according to claim 1.