JP2017077242A - Food material for oyster tempura, frozen food thereof and manufacturing method of these - Google Patents
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Abstract
Description
本発明は、牡蠣の天ぷら用食材、その冷凍食品及びそれらの製造方法に関する。 The present invention relates to an oyster tempura food, a frozen food thereof, and a production method thereof.
食文化として日本国内で広く浸透しているだけでなく、海外においても人気の日本食である天ぷらは、需要が高い一方で美味しく調理するためには熟練した技術を必要とする料理のひとつである。また、家庭においてはカラッと揚げるためには大量の高温油を要することから敬遠される傾向にある。 Tempura is a popular Japanese food that is popular not only as a food culture in Japan but also overseas. It is one of the dishes that require skilled skills to make delicious dishes. In addition, it tends to be avoided in the home because a large amount of high temperature oil is required to fry it.
そこで、食品工場において一定の規格の下で生産し、レストランやスーパーマーケットでは温め直すための油ちょうのみで簡便に提供できるように技術開発が行われてきた。また、特許文献１に記載されているような、家庭において油ちょうによる加熱を必要としない技術の開発も進められている。 Therefore, technology development has been carried out so that food can be produced simply under a certain standard in a food factory, and can be simply provided with an oil bottle for reheating in a restaurant or supermarket. In addition, the development of a technique that does not require heating with an oil bath as described in Patent Document 1 is also in progress.
しかしながら、天ぷらは、専門店や蕎麦屋等で熟練の職人によって提供される場合と、種々の料理を提供するファミリーレストラン等又はスーパーマーケットの惣菜売り場等で購入する場合では大きく差が生じ、後者において見た目・食感・味が劣る場合が多い。大きな差が生じる主な要因は衣の形状である。 However, tempura differs greatly when it is provided by a skilled craftsman at a specialty store or a soba restaurant, and when it is purchased at a family restaurant that provides various dishes or a side dish at a supermarket.・ Food texture and taste are often poor. The main factor causing the large difference is the shape of the clothes.
また、天ぷら用の食品素材（ネタ）としては、魚介類や野菜類を中心とし、肉類等も含め多くの食材が用いられている一方で、旬の時期が限られること及び天ぷらのネタとするには表面の水分が非常に多く調理が難しいことを理由に、その美味しさとは裏腹に牡蠣の天ぷらはあまり一般的ではなく、簡便に美味しい牡蠣の天ぷらを調理する方法が求められていた。 In addition, as food materials (materials) for tempura, many ingredients are used, including seafood and vegetables, including meat, etc. On the other hand, seasonal ingredients are limited and tempura is used. On the other hand, oyster tempura is not very common because of its high surface moisture and difficult to cook, and a simple method for cooking delicious oyster tempura was sought.
本発明は、以上の事情を鑑みてなされたものであり、熟練した職人でなくとも適切な形状の衣を有する、見た目及び食感に優れた美味しい牡蠣の天ぷらを調理可能な牡蠣の天ぷら用食材、その冷凍食品及びそれらの製造方法を提供する。 The present invention has been made in view of the above circumstances, and is an oyster tempura ingredient that can be used to cook a delicious oyster tempura with a suitable appearance and texture, even if it is not a skilled craftsman. The frozen foods and methods for producing them.
本発明のある態様によれば、牡蠣の天ぷら用食材の製造方法であって、牡蠣の剥身に打ち粉を付着する工程と、前記打ち粉を有する牡蠣の剥身に天ぷら用バッター液を付着する工程と、前記天ぷら用バッター液と前記打ち粉とを有する牡蠣の剥身に揚げ玉を付着する工程と、を含み、前記天ぷら用バッター液の粘度は、２５℃において、４００〜１１００ｍＰａ・ｓである、牡蠣の天ぷら用食材の製造方法が提供される。 According to an aspect of the present invention, there is provided a method for producing an oyster tempura foodstuff, the step of attaching dusting powder to the oyster flakes, and attaching the tempura batter liquid to the oyster flakes having the flour. And the step of adhering fried balls to the oyster flakes having the tempura batter liquid and the dusting powder, and the viscosity of the tempura batter liquid is 400 to 1100 mPa · s at 25 ° C. A method for producing an oyster tempura foodstuff is provided.
発明者らが、簡便に美味しい牡蠣の天ぷらを調理可能な牡蠣の天ぷら用食材について検討を行ったところ、打ち粉を施した牡蠣の剥身に特定の粘度を有する天ぷら用バッター液を付着させ、揚げ玉（天かすに同じ）を纏わせた牡蠣の天ぷら用食材が、油ちょう等の加熱により見た目及び食感の良い美味しい牡蠣の天ぷらとなることを知見として得た。また、凹凸を有する細長い形状の揚げ玉を用いることで見た目及び食感が更に向上することを明らかとした。 When the inventors examined the ingredients for oyster tempura that can easily cook delicious oyster tempura, the batter solution for tempura having a specific viscosity was attached to the flesh of oysters that had been dusted, The knowledge that oyster tempura food with fried balls (same as tempura) is a delicious oyster tempura that looks and feels good when heated with oil cane. Further, it has been clarified that the appearance and texture are further improved by using an elongated fried ball having irregularities.
本発明の別の態様によれば、前記製造方法により得られる牡蠣の天ぷら用食材及びこれを冷凍していられる牡蠣の天ぷら用冷凍食材が提供される。さらに、前記牡蠣の天ぷら用食材または前記牡蠣の天ぷら用冷凍食材を加熱して得られる、牡蠣の天ぷらが提供される。 According to another aspect of the present invention, there are provided oyster tempura foodstuffs obtained by the above production method and oyster tempura frozen foodstuffs that are frozen. Furthermore, an oyster tempura obtained by heating the oyster tempura food or the oyster tempura frozen food is provided.
本発明によれば、熟練した職人でなくとも適切な形状の衣を有する、見た目及び食感に優れた美味しい牡蠣の天ぷらを調理することができるという効果を奏する。 According to the present invention, it is possible to cook a delicious oyster tempura with a suitable appearance and texture, which is not a skilled craftsman, and which has excellent appearance and texture.
以下、本発明の実施の形態について説明する。以下の実施形態は、例示であって、本発
明の範囲は、以下の実施形態で示すものに限定されない。
Embodiments of the present invention will be described below. The following embodiments are exemplifications, and the scope of the present invention is not limited to those shown in the following embodiments.
本実施形態の牡蠣の天ぷら用食材の製造方法は、牡蠣の剥身に打ち粉を付着する工程と、前記打ち粉を有する牡蠣の剥身に天ぷら用バッター液を付着する工程と、前記天ぷら用バッター液と前記打ち粉とを有する牡蠣の剥身に揚げ玉を付着する工程と、を含み、前記天ぷら用バッター液の粘度は、２５℃において、４００〜１１００ｍＰａ・ｓである、牡蠣の天ぷら用食材の製造方法である。
このような製造方法によれば、熟練した職人でなくとも適切な形状の衣を有する、見た目及び食感に優れた牡蠣の天ぷらを提供することができる。また、すでにバッター液及び揚げ玉が付着しているため加熱時に打ち粉を施し、バッター液調整したうえでバッター液を付ける等の煩雑な工程を経ることなく、高品質な牡蠣の天ぷらを簡便且つ速やかに提供することが可能となる。以下、この製造方法の各要素についてより詳細に説明する。
The method for producing the oyster tempura food material of the present embodiment includes a step of attaching dusting powder to the oyster flakes, a step of attaching a batter solution for tempura to the oyster flakes having the flour, and the tempura A step of adhering fried balls to the oyster flakes having a batter liquid and the flour, and the viscosity of the batter liquid for tempura is 400-1100 mPa · s at 25 ° C. It is a manufacturing method.
According to such a manufacturing method, it is possible to provide an oyster tempura having an appearance and a texture that has an appropriately shaped garment even if not a skilled craftsman. In addition, since batter liquid and fried balls are already attached, high-quality oyster tempura can be easily and quickly applied without complicated processes such as applying batter liquid after applying dusting during heating and adjusting the batter liquid. Can be provided. Hereinafter, each element of this manufacturing method is demonstrated in detail.
＜牡蠣の剥身＞
本実施形態で用いる牡蠣の種類は特に限定されないが、カキ目に属する貝の中でも、イタボガキ科に属する牡蠣が挙げられる。そして、本実施形態で用いる牡蠣としては、イタボガキ科に属する牡蠣の中でも、マガキ属又はイタボガキ属に属する牡蠣が好ましい。
ここで、マガキ属に属する牡蠣としては、例えば、マガキ（真牡蠣）、イワガキ（岩牡蠣）、スミノエガキ（住之江牡蠣）などが好適に用いられる。また、イタボガキ属に属する牡蠣としては、例えば、イタボガキ（板甫牡蠣）又はヨーロッパヒラガキなどが好適に用いられる。
<Oyster stripping>
Although the kind of oyster used in this embodiment is not particularly limited, among oysters belonging to the order of oysters, there are oysters belonging to the family Sphagnum. And as an oyster used in this embodiment, the oyster which belongs to the genus Magaki or the genus Itabaki is preferable among the oysters which belong to the family Itabaki.
Here, as an oyster belonging to the genus Magaki, for example, a oyster (a true oyster), a rock oyster (a rock oyster), a suminoe oyster (a Suminoe oyster) and the like are preferably used. Moreover, as an oyster belonging to the genus Itabaki, for example, itabaki (bamboo oyster) or European oyster is preferably used.
また、牡蠣の剥身は、未加熱又は加熱済みのいずれの状態の牡蠣の剥身でもよく、場合により冷凍された牡蠣の剥身でも、一度冷凍後解凍又は半解凍された牡蠣の剥身でもよい。ここで、加熱方法は特に限定されないが、本実施形態の牡蠣の天ぷら用食材の製造方法において、蒸された牡蠣の剥身を得る方法は、例えば、牡蠣の剥身をセイロで蒸して得る方法や、殻つきの牡蠣を蒸した後に牡蠣の剥き身を取り出して得る方法、高温・高圧の乾燥蒸気で蒸して得る方法、低温・低圧の湿り蒸気で蒸して得る方法などが挙げられる。これらの中でも好ましくは、１００℃〜１０５℃程度かつ０ｋｇｆ／ｃｍ２Ｇ以上０．５ｋｇｆ／ｃｍ２Ｇ以下の低温・低圧の湿り蒸気を用いて牡蠣の剥身を蒸して得る方法である。なぜならば、高温・高圧の乾燥蒸気を用いる場合に比べて短時間のうちに二枚貝の剥身の中心温度を上昇させることができ、食中毒の原因となる菌やウイルス等を短時間のうちに失活させることができる上に、その間牡蠣の表面温度が中心温度に比べて過度に加熱されにくいため、牡蠣の旨味・食感などの低下を抑制することができるからである。さらに好ましくは、上記牡蠣の剥身を蒸して得る方法は、液体中に浸されていない状態の牡蠣に対して牡蠣１ｋｇあたり蒸気量０．１ｋｇ／ｈ以上で上記減圧蒸気を噴射することによって蒸す方法である。最も好ましくは、上記低温・低圧の湿り蒸気は、１００℃以上の温度かつ３ｋｇｆ／ｃｍ２Ｇ以上の圧力の高圧蒸気を用いて水を沸騰させることによって得る。このように、旨味・食感を損なうことなく加熱殺菌された牡蠣を牡蠣の天ぷら用食材に用いた場合には、調理する際に中心まで十分に加熱がされなくても、安全な美味しい牡蠣の天ぷらを提供できる点で優れている。 The oyster flakes may be either unheated or heated oyster flakes, optionally frozen oyster flakes, frozen thawing or semi-thawed oyster flakes. Good. Here, although the heating method is not particularly limited, in the method for producing the oyster tempura food material of the present embodiment, the method for obtaining the steamed oyster peel is, for example, the method for obtaining the oyster peel by steaming And a method of steaming a shelled oyster and then removing the peeled oyster, a method of steaming with high-temperature and high-pressure dry steam, a method of steaming with low-temperature and low-pressure wet steam, and the like. Among these, the method is preferably obtained by steaming the oyster strips using low-temperature, low-pressure wet steam of about 100 ° C. to 105 ° C. and 0 kgf / cm 2 G to 0.5 kgf / cm 2 G. This is because the core temperature of the clams can be raised in a short time compared to the case of using high-temperature and high-pressure dry steam, and bacteria and viruses that cause food poisoning can be lost in a short time. This is because the surface temperature of the oysters is less likely to be heated excessively compared to the center temperature during the period, and the deterioration of the umami taste and texture of the oysters can be suppressed. More preferably, the method for steaming the oyster flakes is steamed by injecting the reduced-pressure steam at a steam amount of 0.1 kg / h or more per kg of oysters to oysters not immersed in the liquid. Is the method. Most preferably, the low-temperature and low-pressure wet steam is obtained by boiling water using high-pressure steam at a temperature of 100 ° C. or higher and a pressure of 3 kgf / cm 2 G or higher. In this way, when oysters that have been heat-sterilized without sacrificing umami and texture are used as ingredients for oyster tempura, safe and delicious oysters can be used even if they are not heated to the center. Excellent in providing tempura.
＜打ち粉＞
打ち粉は、バッター液の付着性を高め、牡蠣の天ぷら用食材を油ちょう等により加熱する際に身と衣が乖離するのを防ぐ効果がある。生牡蠣、蒸牡蠣、冷凍蒸牡蠣いずれの状態の牡蠣に対しても打ち粉を施さない場合には、衣が身から剥がれやすくなり見た目及び食感を損ない易い。なお、打ち粉としては小麦粉、片栗粉、米粉、とうもろこしでん粉、ベーキングパウダー、卵白粉、脱脂大豆粉、パンプキンパウダー、そば粉、天ぷら粉、から揚げ粉等を用いることができる。その他、添加物を含んでも良い。好ましくは、小麦粉及び天ぷら粉を用いる。また、付着させる打ち粉の量は、牡蠣の剥身１００質量部に対し２〜２０質量部である。好ましくは３〜１５質量部である。より好ましくは５〜１２質量部である。
<Dusting>
The dusting powder has the effect of increasing the adhesion of the batter liquid and preventing the body and clothing from separating when the oyster tempura food is heated with an oil can. When oysters in any state of raw oysters, steamed oysters, and frozen steamed oysters are not dusted, the clothes are easily peeled off and the appearance and texture are liable to be impaired. As the flour, wheat flour, potato starch, rice flour, corn starch, baking powder, egg white powder, defatted soybean powder, pumpkin powder, buckwheat flour, tempura flour, fried flour, and the like can be used. In addition, an additive may be included. Preferably, wheat flour and tempura flour are used. Moreover, the amount of the dusting powder to be attached is 2 to 20 parts by mass with respect to 100 parts by mass of the oyster flakes. Preferably it is 3-15 mass parts. More preferably, it is 5-12 mass parts.
＜バッター液＞
バッター液は、それ自身が天ぷらの衣となると同時に、揚げ玉を身に付着させる。そのため、牡蠣の剥身の周りに留まり且つ揚げ玉を身の回りに留めるために適切な粘度を有する必要がある。好ましくは、２５℃において、４００〜１１００ｍＰａ・ｓである。より好ましくは、２５℃において、７００〜１０００ｍＰａ・ｓである。粘度が４００ｍＰａ・ｓより低いと揚げ玉を付着させる力が弱く、揚げ玉を身の回りに留めることができない。さらにある程度の高い粘度を有するバッター液を用いることで、加熱時に牡蠣の身からのエキスの流出を抑えることができ、旨みを閉じ込めるとともに焦げも防ぐことができる。一方、粘度が１１００ｍＰａ・ｓより高いと作業性が低下し生産性が悪くなる。また、付着させるバッター液の量は、牡蠣の剥身１００質量部に対し２０〜７５質量部である。好ましくは３０〜６５質量部である。より好ましくは３５〜６０質量部である。
<Batter liquid>
The batter liquid itself becomes a tempura garment and attaches fried balls to the body at the same time. Therefore, it needs to have an appropriate viscosity to stay around the oyster flakes and to keep the fried balls around. Preferably, it is 400 to 1100 mPa · s at 25 ° C. More preferably, it is 700 to 1000 mPa · s at 25 ° C. When the viscosity is lower than 400 mPa · s, the force to attach the fried balls is weak, and the fried balls cannot be kept around. Furthermore, by using a batter liquid having a certain high viscosity, it is possible to suppress the outflow of the extract from the body of the oysters during heating, so that the umami can be confined and the scorch can be prevented. On the other hand, when the viscosity is higher than 1100 mPa · s, workability is lowered and productivity is deteriorated. Moreover, the amount of the batter liquid to be attached is 20 to 75 parts by mass with respect to 100 parts by mass of the oysters. Preferably it is 30-65 mass parts. More preferably, it is 35-60 mass parts.
バッター液は、小麦粉、片栗粉、米粉等と水により調製されるが、さらに大豆たんぱく、脱脂大豆、大豆油、膨張剤（炭酸水素ナトリウム等）、乳化剤（グリセリン脂肪酸エステル等）、増粘剤（加工でん粉等）等の添加物を含んでも良い。 Batter liquid is prepared with wheat flour, potato starch, rice flour, etc. and water, but also soybean protein, defatted soybean, soybean oil, swelling agent (sodium bicarbonate, etc.), emulsifier (glycerol fatty acid ester, etc.), thickener (processing) Additives such as starch) may be included.
＜揚げ玉＞
揚げ玉は、天ぷらを揚げた後に油中に残る天ぷらの衣の滓のことを従来は意味していた。揚げ玉を油の中に残しておくと焦げ、油を劣化させることから都度取り除く必要があり、最終的には廃棄物として処理される。しかし、一方でうどん、そば、お好み焼き等の加薬として用いられることがあり、近年では、多種多用な加工食品に用いられている。そのため、揚げ玉そのものを製造販売するようになっている。
<Fried balls>
The fried ball has traditionally meant a tempura garment that remains in the oil after frying the tempura. If fried balls are left in the oil, they will burn and deteriorate the oil, so it will be necessary to remove it each time, and it will eventually be treated as waste. However, on the other hand, it may be used as an additive for udon, soba, okonomiyaki, etc., and in recent years it has been used for a wide variety of processed foods. Therefore, the fried balls themselves are manufactured and sold.
揚げ玉（天かす）は、本質的には小麦粉を加熱により固めた油脂成分を含む固形物であるが、一般的には、例えば、揚げ玉用バッター液を作成し、油で加熱し製造される。揚げ玉用バッター液は、小麦粉及び水により調製されるが、小麦粉以外に澱粉、膨張剤、調味料、その他溶き卵等の材料を加えて調整することも可能である。 The fried ball (tempered egg) is essentially a solid substance containing a fat and oil component obtained by hardening wheat flour by heating. Generally, for example, a fried ball batter solution is prepared and heated with oil. The batter liquid for fried balls is prepared with wheat flour and water, but can be adjusted by adding materials such as starch, a swelling agent, seasonings and other beaten eggs in addition to wheat flour.
市販されている揚げ玉は、ほぼ均一な丸い形をしていることが多いが、この様な揚げ玉を付着させて衣を形成させた場合、見た目も食欲を誘うものではなく、食感も重く硬くなってしまう。一般的に、天ぷらの衣はハナが咲いたような形状が好まれる。見た目も美しく、食感もサクッと軽くなるからである。よって、本実施形態の牡蠣の天ぷら用食材に付着させる揚げ玉の形状は、加熱により見た目及び食感に優れた牡蠣の天ぷらを得る上で必要な、適切な形状の衣を形成するため、ほぼ均一な丸い形はなく、凹凸を有する細長い形状であることが求められる。図１に示される揚げ玉の形が良い形の揚げ玉の例であり、図２に示される揚げ玉の形が不良な形の揚げ玉の例である。 Commercially available fried balls often have a nearly uniform round shape, but when such fried balls are attached to form a garment, the appearance does not invite appetite and the texture is heavy and hard turn into. In general, the tempura garment is preferred to have a flower-like shape. This is because it looks beautiful and the texture is lighter. Therefore, the shape of the fried ball to be attached to the oyster tempura food of the present embodiment is almost uniform in order to form an appropriately shaped garment necessary for obtaining an oyster tempura excellent in appearance and texture by heating. There is no round shape, and it is required to be an elongated shape having irregularities. The fried ball shown in FIG. 1 is an example of a well-shaped fried ball, and the fried ball shown in FIG. 2 is an example of a fried ball having a bad shape.
本明細書においては、揚げ玉の形状は、写真撮影した画像Adobe Photoshopにより解析により解析することにより特定される。具体的には、各揚げ玉を画像処理により切り出し、高さ、幅、面積、外周をもとに形状を解析する。 In this specification, the shape of the fried ball is specified by analyzing the photographed image Adobe Photoshop. Specifically, each fried ball is cut out by image processing, and the shape is analyzed based on the height, width, area, and outer periphery.
凹凸を有する細長い形状であることの１つ指標として、アスペクト比がある。長辺と短辺の比であるアスペクト比は、１より大きくなるに従いより細長い形状となることを意味する。本発明の実施形態においては、好ましくは無作為に抽出した１０個の揚げ玉のアスペクト比の平均が１．５以上であり、より好ましくは１．７５以上であり、さらに好ましくは２．０以上である。また、細長過ぎる場合は、天ぷらの衣の見た目としては不適当であるため、上記アスペクト比の平均は、５．０以下である。ここで、短辺と長辺はAdobe Photoshopを使用した解析における高さと幅（いずれを長辺でも短辺としてもよい）を使用する。 One index of the elongated shape having irregularities is the aspect ratio. The aspect ratio, which is the ratio of the long side to the short side, means that the shape becomes longer and narrower as it becomes larger than 1. In the embodiment of the present invention, the average aspect ratio of 10 fried balls preferably extracted at random is 1.5 or more, more preferably 1.75 or more, and further preferably 2.0 or more. is there. Moreover, since it is inadequate as the appearance of tempura clothes when it is too long, the average of the aspect ratio is 5.0 or less. Here, the short side and the long side use the height and width in the analysis using Adobe Photoshop (which can be either the long side or the short side).
また、凹凸を有する細長い形状であることの１つ指標として、真円度がある。真円から引き延ばされた多角形へ変形するに従い、真円度は１から０に近づいていく。よって、引き延ばされた多角形となること、すなわち凹凸を有する細長い形状であることは真円度をもとに評価することができる。細長いだけでなく凹凸を有する揚げ玉かどうかは、アスペクト比の基準だけなく、真円度の基準を満たしているかも重要な指標である。本発明の実施形態においては、好ましくは無作為に抽出した１０個の揚げ玉の真円度の平均が０．６以下であり、より好ましくは０．５以下であり、さらに好ましくは０．４５以下である。さらに好ましくは、０．４以下である。また、揚げ玉の製造、天ぷらの衣の見た目を考慮すると、上記真円度の平均は、０．１以上である。ここで、Adobe Photoshopにより算出される真円度は４πi（i＝面積／（外周）２）によって定義される（Adobehttps://helpx.adobe.com/jp/photoshop/using/measurement-photoshop-extended.html）。 Moreover, there is roundness as one index of being an elongated shape having irregularities. The roundness approaches 1 to 0 as it is deformed from a perfect circle to a polygon that is extended. Therefore, it can be evaluated on the basis of the roundness that it becomes an elongated polygon, that is, an elongated shape having irregularities. Whether it is a fried ball that is not only elongated but also has unevenness is an important indicator whether it satisfies not only the aspect ratio criterion but also the circularity criterion. In the embodiment of the present invention, preferably the average roundness of 10 fried balls extracted at random is 0.6 or less, more preferably 0.5 or less, and further preferably 0.45 or less. It is. More preferably, it is 0.4 or less. Further, considering the production of fried balls and the appearance of tempura garments, the average roundness is 0.1 or more. Here, the roundness calculated by Adobe Photoshop is defined by 4πi (i = area / (outer circumference) 2 ) (Adobehttps: //helpx.adobe.com/jp/photoshop/using/measurement-photoshop-extended .html).
さらに、凹凸について規定するならば、平滑度を指標として用いることができる。平滑度は、揚げ玉の外周Ｌ１と、揚げ玉と同じ短長辺比及び同じ面積を有する楕円の外周Ｌ２と、の比（Ｌ２／Ｌ１）によって定義される。本発明の実施形態においては、好ましくは無作為に抽出した１０個の揚げ玉の平滑度の平均が０．８０以下であり、より好ましくは０．７５以下である。また、揚げ玉の製造、天ぷらの衣として舌触りを考慮すると、上記平滑度の平均は、０．１以上である。ここで、短辺と長辺はAdobe Photoshopを使用した解析における高さと幅（いずれを長辺でも短辺としてもよい）、及び外周Ｌ１を使用し、近似式（Ｉ）を用いて外周Ｌ２を算出した。(Ｉ)において、ａは長辺、ｂは短辺を表す。 Furthermore, if the irregularities are defined, smoothness can be used as an index. The smoothness is defined by the ratio (L 2 / L 1 ) between the outer circumference L 1 of the fried ball and the outer circumference L 2 of the ellipse having the same short / long side ratio and the same area as the fried ball. In the embodiment of the present invention, the average smoothness of 10 fried balls extracted at random is preferably 0.80 or less, more preferably 0.75 or less. In addition, when the texture of the fried balls is taken into consideration as a tempura garment, the average smoothness is 0.1 or more. Here, the short side and the long side use the height and width in the analysis using Adobe Photoshop (which can be either the long side or the short side), and the outer periphery L 1 , and the outer periphery L using the approximate expression (I) 2 was calculated. In (I), a represents the long side and b represents the short side.
また、揚げ玉の油脂含有量は、揚げ玉全体の質量を１００質量％とした場合、好ましくは５０質量％以下であり、より好ましくは４５質量％以下であり、さらに好ましくは４０質量％以下である。油脂含有量が多すぎて、５０質量％より多い場合には、加熱後に油っぽくなりやすく重い味と感じてしまうことがある。また、油脂含有量が多すぎると、バッター液との密着性が悪く身の回りに留まりにくい傾向にある。油脂含有量は、遠心分離器等を用いて減少させることが可能である。 Moreover, when the mass of the whole fried ball is 100% by mass, the fat content of the fried ball is preferably 50% by mass or less, more preferably 45% by mass or less, and further preferably 40% by mass or less. When there is too much fat content and it is more than 50 mass%, it may become oily after heating and may feel a heavy taste. Moreover, when there is too much fat content, there exists a tendency for adhesiveness with a batter liquid to be bad and to stay around. The fat content can be reduced using a centrifuge or the like.
また、揚げ玉は、好ましくはバッター液の付着した牡蠣の剥身の表面積を１００％としたときに、剥身の表面積の３０〜１００％を覆っており、より好ましくは５０〜１００％を覆っており、さらに好ましくは７０〜１００％を覆っており、最も好ましくは８０〜１００％を覆っている。なお、揚げ玉の覆っている面積の割合は、３０、４０、５０、６０、６５、６６、６７、６８、６９、７０、７１、７５、７９、８０、８５、９０、９５、９８、１００％であり、ここで例示した数値の何れか２つの間の値の範囲内であってもよい。 Further, the fried ball preferably covers 30-100% of the surface area of the oyster with 100% of the surface area of the oyster with the batter liquid attached, more preferably 50-100%. More preferably 70 to 100%, and most preferably 80 to 100%. In addition, the ratio of the area covered with the fried balls is 30, 40, 50, 60, 65, 66, 67, 68, 69, 70, 71, 75, 79, 80, 85, 90, 95, 98, 100% And may be within a range of values between any two of the numerical values exemplified here.
また、付着させる揚げ玉の量は、好ましくは牡蠣の剥身１００質量部に対し３０〜１５０質量部であり、より好ましくは５０〜１３０質量部であり、さらに好ましくは７０〜１２０質量部である。 Moreover, the amount of the fried balls to be attached is preferably 30 to 150 parts by mass, more preferably 50 to 130 parts by mass, and further preferably 70 to 120 parts by mass with respect to 100 parts by mass of the oysters.
＜牡蠣の天ぷら用冷凍食材＞
本実施形態によって得られた牡蠣の天ぷら用食材を冷凍することで、調理済み冷凍食品を得ることができる。冷凍保存しておけば、牡蠣の旬以外の時期においても牡蠣の天ぷらを食すことが可能である。
<Frozen food for oyster tempura>
A frozen frozen food can be obtained by freezing the ingredients for oyster tempura obtained by the present embodiment. If stored frozen, it is possible to eat oyster tempura even in periods other than the season of oysters.
本実施形態における揚げ玉が付着した牡蠣の天ぷら用冷凍食材の製造方法は、本実施形態によって得られた牡蠣の天ぷら用食材を冷凍するのであれば、特に限定しないが、公知の方法を用いることができる。例えば、−２０℃以下の冷気を暴露して本実施形態によって得られた牡蠣の天ぷらを冷凍することが挙げられる。また、冷気の温度は、特に限定しないが、例えば−３０℃以下、−４０℃以下であってもよい。なぜなら、蒸し牡蠣に対して暴露される冷気の温度が低いほど上記牡蠣の天ぷらを短時間で効率よく冷凍することができるからである。 The method for producing the frozen food for oyster tempura with the fried balls in this embodiment is not particularly limited as long as the oyster tempura food obtained by this embodiment is frozen, but a known method may be used. it can. For example, it is possible to freeze the oyster tempura obtained by the present embodiment by exposing cold air of −20 ° C. or lower. Moreover, although the temperature of cold air is not specifically limited, For example, -30 degrees C or less and -40 degrees C or less may be sufficient. This is because the lower the temperature of the cold air exposed to the steamed oyster, the more efficiently the oyster tempura can be frozen in a short time.
＜牡蠣の天ぷら用食材の加熱方法＞
本実施形態によって得られた牡蠣の天ぷら用食材を加熱する方法は、特に限定しないが、公知の方法を用いることができる。なお、本実施形態における加熱は、特に限定しないが、焼く、油ちょう、熱した空気による暴露や、赤外線照射、電磁波照射等が挙げられる。好ましくは、油ちょうである。油ちょうについては、公知の方法を用いることができる。特に限定しないが、例えば、天ぷら鍋やフライヤー等を使用することができる。フライヤーはガス若しくは電気を熱源としたもので、自動式、連続式、手揚げ式、卓上型など何れも使用することができる。また、油ちょうに使用する油としては、特に限定しないが、例えば、植物性油脂、動物性油脂が挙げられる。植物性油脂として、例えば大豆油、パーム油、ひまわり油、サフラワー油、なたね油（キャノーラ油を包含する。）、綿実油、ごま油、トウモロコシ油、こめ油、落花生油、オリーブ油、２以上の植物油を調合した食用調合油等が挙げられる。また、動物性油脂として、牛脂、ラード、魚油、鯨油、乳脂等が挙げられる。
<Method of heating ingredients for oyster tempura>
Although the method of heating the oyster tempura foodstuff obtained by this embodiment is not specifically limited, A well-known method can be used. In addition, although the heating in this embodiment is not specifically limited, Baking, oil-cooking, exposure by the heated air, infrared irradiation, electromagnetic wave irradiation, etc. are mentioned. Preferably, oil is used. A known method can be used for the oil. Although it does not specifically limit, For example, a tempura pan, a fryer, etc. can be used. The fryer uses gas or electricity as a heat source, and any of an automatic type, a continuous type, a fried type, a table type, etc. can be used. Moreover, although it does not specifically limit as oil used for an oil bath, For example, vegetable oil and animal fats and oils are mentioned. For example, soybean oil, palm oil, sunflower oil, safflower oil, rapeseed oil (including canola oil), cottonseed oil, sesame oil, corn oil, rice bran oil, peanut oil, olive oil, and two or more vegetable oils Edible blended oil and the like. Animal fats and oils include beef tallow, lard, fish oil, whale oil, milk fat and the like.
本実施形態によって得られた牡蠣の天ぷら用食材を油ちょうにより加熱する際の加熱温度は、牡蠣の天ぷらが製造できれば、特に限定しないが、１５０℃以上２００℃以下が好ましい。加熱温度が１５０℃より低いと調理時間が長くなる場合がある。加熱温度が２００℃より高いと高温のため、加熱時間の調製が難しくなる場合があり、牡蠣が中心まで温まる前に表面が焦げる原因となり得る。 Although the heating temperature at the time of heating the oyster tempura foodstuff obtained by this embodiment with an oil can is manufactured, if it can manufacture oyster tempura, 150 to 200 degreeC is preferable. If the heating temperature is lower than 150 ° C., the cooking time may be longer. If the heating temperature is higher than 200 ° C., it may be difficult to adjust the heating time due to the high temperature, which may cause the surface to burn before the oyster warms to the center.
本実施形態によって得られた牡蠣の天ぷら用食材を油ちょうにより加熱する際の加熱時間は、牡蠣の天ぷらが製造できれば、特に限定しないが、３０秒以上４分以下が好ましい。加熱時間が３０秒より短いと牡蠣の天ぷらにおける牡蠣が冷たいままの場合がある。加熱時間が４分より長いと油ちょうした際に衣が油を吸って食した際のサクサク感が低減する場合がある。 Although the heating time at the time of heating the oyster tempura foodstuff obtained by this embodiment with an oil pan will not be specifically limited if it can manufacture oyster tempura, 30 second or more and 4 minutes or less are preferable. If the heating time is shorter than 30 seconds, the oysters in the oyster tempura may remain cold. If the heating time is longer than 4 minutes, the crisp feeling when the garment inhales and eats oil may be reduced.
以下、本発明を実験例によりさらに説明するが、本発明はこれらに限定されるものでは
ない。なお、見た目、食感、美味しさについては十分なトレーニングを積んだ複数の官能パネラーが肉眼で外観を観察し、また実際に試食した結果である。
Hereinafter, the present invention will be further described with reference to experimental examples, but the present invention is not limited thereto. It should be noted that the appearance, texture, and deliciousness are the results of observing the appearance with the naked eye and actually tasting it with a plurality of functionally trained panelists.
＜実験例１：打ち粉＞
生牡蠣、蒸牡蠣、冷凍蒸牡蠣の３つ状態の牡蠣に対し、打ち粉を施した場合と施さない場合の揚げ玉が付着した牡蠣の天ぷら用食材に関して、油ちょうによる加熱後の状態の比較を行った。
打ち粉は、天ぷら粉を用い表面を覆うように施した。そして、食品素材として小麦粉、澱粉、米粉、大豆たんぱく、脱脂大豆、大豆油、添加物として膨張剤（炭酸水素ナトリウム・ミョウバン、リン酸カルシウム、アンモニウムミョウバン）及び乳化剤としてグリセリン脂肪酸エステル、増粘剤として加工澱粉を含み、水を用いて調製された、２５℃において、粘度が約８００ｍＰａ・ｓであるバッター液付着させ、さらに、油脂含有量３０〜４０％であり、無作為に抽出した１０個のアスペクト比の平均が２．０以上であり、真円度の平均が０．５以下であり、０．８５以下である凹凸を有する細長い形状の揚げ玉を付着させた牡蠣の天ぷら用食材を用意した。これを１７０℃の揚げ油（パーム油を主成分とする）で約３分加熱した牡蠣の天ぷらの見た目について評価した結果を表１に示す。加熱後に衣がしっかり身と密着し覆っている図３（Ａ）のような場合に「○」、一部問題がある場合に「△」、はがれ身が剥き出しの図３（Ｂ）の様な場合に「×」とした。食感は、サクッと軽い場合に「○」、一部問題がある場合に「△」、食感が重い場合には「×」とした。美味しさは、見た目・食感・味を総合的に評価し、良い場合に「○」、一部問題がある場合に「△」、悪い場合に「×」とした。
<Experimental example 1: Dust>
Compare oyster tempura ingredients with fried balls with and without dusting for three types of oysters: raw oysters, steamed oysters, and frozen steamed oysters. went.
The flour was applied using tempura powder so as to cover the surface. And wheat flour, starch, rice flour, soy protein, defatted soybean, soybean oil as food material, swelling agent (sodium bicarbonate / alum, calcium phosphate, ammonium alum) as additive and glycerin fatty acid ester as emulsifier, processed starch as thickener 10 aspect ratios, which were prepared using water and adhered to a batter solution having a viscosity of about 800 mPa · s at 25 ° C. and having a fat content of 30 to 40% and randomly extracted. The oyster tempura food was prepared by attaching elongated fried balls with irregularities having an average of 2.0 or more and an average roundness of 0.5 or less and 0.85 or less. Table 1 shows the results of evaluating the appearance of oyster tempura, which was heated with fried oil at 170 ° C. (mainly palm oil) for about 3 minutes. 3 (A) where the garment is in close contact with and covering after heating, “△” when there is a problem, and “△” when there is a problem, as shown in FIG. In this case, “x” was assigned. The texture was “◯” when the texture was light, “△” when there were some problems, and “x” when the texture was heavy. Deliciousness was evaluated based on a comprehensive evaluation of appearance, texture and taste, and “◯” when good, “Δ” when there were some problems, and “X” when bad.
打ち粉を施した表１のＮｏ．１〜Ｎｏ．３の場合には、いずれの状態の牡蠣においても揚げ玉を含む衣がしっかりと付着しており、見た目の良い食欲を誘う外観となり、食感がよく美味しい牡蠣の天ぷらとなった。一方、打ち粉を施さなかったＮｏ．４〜Ｎｏ．６場合には、バッター液の付着が悪く、結果として加熱後の衣が剥がれ易くなり見た目が悪かった。さらに、衣自体の食感は問題なかったものの一部衣に覆われていないため天ぷらとしての食感が得られない部分があり、天ぷらとしての美味しさが損なわれてしまっていた。 No. 1 in Table 1 with dusting applied. 1-No. In the case of No. 3, the clothes containing the fried balls were firmly attached in any state of the oysters, and the appearance of inviting a good appetite was obtained, and the oyster tempura had a good texture and was delicious. On the other hand, no. 4-No. In the case of 6, the sticking of the batter liquid was bad, and as a result, the clothes after heating were easily peeled off and the appearance was bad. In addition, although the texture of the garment itself was not a problem, there was a portion where the texture as tempura was not obtained because it was not partially covered with clothing, and the taste as tempura had been impaired.
＜実験例２：バッター液の粘度＞
バッター液の付着性について、バッター液の粘度を変えて比較を行った。バッター液の粘度を変更した以外は基本的には、実験例１のＮｏ．３と同様の方法で牡蠣の天ぷら用食材を用意し、これを加熱し牡蠣の天ぷら得た。各バッター液の粘度における牡蠣の天ぷらの評価結果を表２に示す。加熱後に衣がしっかり身と密着し覆っている図４（Ａ）のような場合を「○」、一部問題がある場合に「△」、はがれ身が剥き出しの図４（Ｂ）の様な場合に「×」とした。食感は、サクッと軽い場合に「○」、一部問題がある場合に「△」、食感が重い場合には「×」とした。美味しさは、見た目・食感・味を総合的に評価し、良い場合に「○」、一部問題がある場合に「△」、悪い場合に「×」とした。
<Experimental Example 2: Viscosity of batter liquid>
The adhesion of the batter liquid was compared by changing the viscosity of the batter liquid. Except for changing the viscosity of the batter liquid, basically, No. Ingredients for oyster tempura were prepared in the same manner as in No. 3, and this was heated to obtain oyster tempura. Table 2 shows the evaluation results of oyster tempura in the viscosity of each batter solution. 4 (A) where the garment is in close contact with the body after heating, and “△” when there are some problems, as shown in FIG. 4 (B) where the peeled body is exposed. In this case, “x” was assigned. The texture was “◯” when the texture was light, “△” when there were some problems, and “x” when the texture was heavy. Deliciousness was evaluated based on a comprehensive evaluation of appearance, texture and taste, and “◯” when good, “Δ” when there were some problems, and “X” when bad.
２５℃におけるバッター液の粘度が、６００ｍＰａ・ｓの場合（Ｎｏ．７）には若干バッター液が付着しにくく、揚げ玉も少し付着しにくく、加熱後の見た目は衣が一応覆っていたが身と衣の密着性が少し悪かったために、一応美味しいがＮｏ．８〜１０に比べ総合的に少し劣っていた。２５℃におけるバッター液の粘度が、７００ｍＰａ・ｓ、８００ｍＰａ・ｓ、１０００ｍＰａ・ｓの場合（Ｎｏ．８〜１０）には十分バッター液が付着し、揚げ玉も問題なく付着させることができ、加熱後には衣がしっかり身と密着し覆っていた。しかし、Ｎｏ．１２の場合はバッター液の粘度高すぎるため作業性が悪かったことに加え、バッター液が付着し過ぎるためバッター液由来のベタッとした厚い衣が形成されてしまい、食感が好ましくなかった。一方、２５℃におけるバッター液の粘度が２５０ｍＰａ・ｓの場合（Ｎｏ．１１）にはバッター液も揚げ玉も付着しにくく、加熱後は衣がはがれ、身がはっきりと見えてしまっていた。 When the viscosity of the batter liquid at 25 ° C. is 600 mPa · s (No. 7), the batter liquid is slightly difficult to adhere, and the fried balls are also slightly difficult to adhere. Because the adhesion of the clothes was a little bad, it was delicious for the time being. Overall, it was a little inferior to 8-10. When the viscosity of the batter liquid at 25 ° C. is 700 mPa · s, 800 mPa · s, 1000 mPa · s (No. 8 to 10), the batter liquid is sufficiently adhered, and the fried balls can be adhered without problems, after heating. Had tightly covered clothing. However, no. In the case of No. 12, the batter liquid was too high in viscosity, and the workability was poor. In addition, the batter liquid was excessively adhered, and a thick, thick garment was formed from the batter liquid. On the other hand, when the viscosity of the batter liquid at 25 ° C. was 250 mPa · s (No. 11), the batter liquid and the fried balls were hardly attached, and the clothes were peeled off after heating and the body was clearly visible.
＜実験例３：揚げ玉の形状＞
種々の形状の揚げ玉を用い、見た目及び食感に由来する美味しさの評価を行った。揚げ玉の形状を変更した以外は基本的には、実験例１のＮｏ．３と同様の方法で牡蠣の天ぷら用食材を用意し、これを加熱し牡蠣の天ぷら得た。各形状の揚げ玉を用いた牡蠣の天ぷらの評価結果を表３に示す。加熱後に衣がしっかりとハナが咲いているような見た目の場合に「◎」、ハナが咲いているような見た目の場合に「○」、一応ハナが咲いているような見た目の場合に「△」、見た目が悪い場合に「×」とした。食感は、サクッと軽い場合に「◎」、一応サクッとした食感の場合に「○」、食感が一応軽い場合に「△」、食感が重い場合に「×」とした。美味しさは、見た目・食感・味を総合的に評価し、非常に良い場合に「◎」、良い場合に「○」、良くない場合に「△」、悪い場合に「×」とした。
<Experimental example 3: Shape of fried ball>
Various types of fried balls were used to evaluate the taste and taste derived from the texture. Basically, the No. of Experimental Example 1 was changed except that the shape of the fried ball was changed. Ingredients for oyster tempura were prepared in the same manner as in No. 3, and this was heated to obtain oyster tempura. Table 3 shows the evaluation results of oyster tempura using fried balls of various shapes. “◎” if the clothes appear to be blooming firmly after heating, “○” if they appear to be blooming, “△” if they appear to be blooming “,” When the appearance is bad. The texture was “◎” when the texture was light, “◯” when the texture was once crisp, “Δ” when the texture was slightly light, and “X” when the texture was heavy. Deliciousness was evaluated by comprehensively evaluating the appearance, texture and taste, and “◎” when very good, “◯” when good, “Δ” when not good, and “X” when bad.
凹凸を有する細長い形状である、Ｎｏ．１３〜１６では、見た目、食感ともに良く、美味しさの評価も良好であった。とりわけ、るＮｏ．１３〜１５では全ての評価項目において優れていた。真円度の平均が０．４５より大きいＮｏ．１７及びＮｏ．１８は、食感が若干劣った。一方、アスペクト比の平均が１．５未満であり、真円度の平均が０．６より大きいＮｏ．１９及びＮｏ．２０では全ての項目において劣っていた。図５にＮｏ．１３及びＮｏ．２０の写真を示す。 No. 1 which is an elongated shape having irregularities. In 13-16, the appearance and texture were good, and the evaluation of deliciousness was also good. In particular, Ru No. In 13-15, it was excellent in all the evaluation items. No. with an average roundness greater than 0.45. 17 and no. No. 18 had a slightly inferior texture. On the other hand, the average aspect ratio is less than 1.5 and the average roundness is more than 0.6. 19 and No. 20 was inferior in all items. In FIG. 13 and no. 20 photos are shown.
＜実験例４：揚げ玉の油脂含有量＞
揚げ玉の油脂含有量の違いによる食感の違いについて比較を行った。揚げ玉の油脂含有量を変更した以外は基本的には、実験例１のＮｏ．３と同様の方法で牡蠣の天ぷら用食材を用意し、これを加熱し牡蠣の天ぷら得た。各形状の揚げ玉を用いた牡蠣の天ぷらの評価結果を表４に示す。加熱後に衣が身と密着し覆っている場合を「○」、はがれ身が剥き出しの場合に「×」とした。食感は、軽い場合に「○」、油っこい場合には「×」とした。美味しさは、見た目・食感・味を総合的に評価し、良い場合に「○」、悪い場合に「×」とした。
<Experimental example 4: Oil content of fried balls>
Comparison was made on the difference in texture due to the difference in the fat and oil content of the fried balls. Basically, the No. of Experimental Example 1 was changed except that the fat content of the fried balls was changed. Ingredients for oyster tempura were prepared in the same manner as in No. 3, and this was heated to obtain oyster tempura. Table 4 shows the evaluation results of oyster tempura using fried balls of various shapes. The case where the garment was in close contact with and covered after heating was indicated as “◯”, and the case where the peeled body was exposed was indicated as “X”. The texture was “◯” when light, and “x” when oily. Deliciousness was evaluated by comprehensively evaluating appearance, texture and taste, and “Good” when good and “No” when bad.
Ｎｏ．２１及び２２では、加熱後に得られた天ぷらはサクッと軽く、良い食感であった。一方、油脂含有量の多いＮｏ．２３では、油っぽい仕上がりとなり、食感が悪く美味しさが劣っていた。また、油脂含有量の多い場合には牡蠣の天ぷら用食材の作製において、水含むバッター液との親和性が悪いためか、揚げ玉が多少付着しにくかった。 No. In Nos. 21 and 22, the tempura obtained after heating was light and crisp and had a good texture. On the other hand, no. No. 23 had an oily finish, and the texture was poor and the taste was poor. In addition, when the content of fats and oils is high, in the production of oyster tempura ingredients, the fried balls were hardly attached to the oysters because of their poor affinity with batter liquid containing water.
以上の実施例で得られる天ぷらと、それぞれ牡蠣の天ぷら用食材を冷凍して得られる牡蠣の天ぷら用冷凍食材を加熱した場合に得られる天ぷらとでは、同様の見た目及び食感が得られた。 The same appearance and texture were obtained with the tempura obtained in the above examples and the tempura obtained when the oyster tempura frozen foods obtained by freezing the oyster tempura food were heated.
Claims (20)
牡蠣の剥身に打ち粉を付着する工程と、
前記打ち粉を有する牡蠣の剥身に天ぷら用バッター液を付着する工程と、
前記天ぷら用バッター液と前記打ち粉とを有する牡蠣の剥身に揚げ玉を付着する工程と、
を含み、
前記天ぷら用バッター液の粘度は、２５℃において、４００〜１１００ｍＰａ・ｓである、
牡蠣の天ぷら用食材の製造方法。 A method for producing oyster tempura ingredients,
Attaching dusting powder to the oyster flakes;
Attaching the batter solution for tempura to the oyster flakes having the flour;
Attaching fried balls to oyster strips having the batter solution for tempura and the flour;
Including
The viscosity of the batter solution for tempura is 400 to 1100 mPa · s at 25 ° C.,
A method for producing oyster tempura ingredients.
牡蠣剥身の外側に衣材を備え、
前記衣材は、揚げ玉を有する、
牡蠣の天ぷら用食材。 Oyster tempura ingredients,
Equipped with clothes on the outside of the oyster strip,
The clothing material has fried balls,
Ingredients for oyster tempura.
The oyster tempura foodstuff according to claim 13, wherein the fried balls have an average of 10 roundnesses extracted at random of 0.6 or less.
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| WO2018008710A1 (en) * | 2016-07-06 | 2018-01-11 | 日清フーズ株式会社 | Battered and fried food production method |
| WO2020050370A1 (en) * | 2018-09-05 | 2020-03-12 | 卜部産業株式会社 | Oyster for processing, method for producing oyster for processing, and oyster treatment device |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2018008710A1 (en) * | 2016-07-06 | 2018-01-11 | 日清フーズ株式会社 | Battered and fried food production method |
| WO2020050370A1 (en) * | 2018-09-05 | 2020-03-12 | 卜部産業株式会社 | Oyster for processing, method for producing oyster for processing, and oyster treatment device |
| JPWO2020050370A1 (en) * | 2018-09-05 | 2020-09-10 | 卜部産業株式会社 | Processing oysters, manufacturing method of processing oysters, oyster processing equipment |
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