JP2017184715A - Tenkasu, production method and production apparatus therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide tenkasu capable of obtaining tempura excellent in appearance, texture and taste by cooking, when being used as a part of a coating material for covering a food material in a food product for tempura before heating; and to provide its production method and a production apparatus.SOLUTION: Concerning a production method of tenkasu in some embodiments including at least a dropping step and a frying step, in the dropping step, batter liquid is dropped into a flyer from a dropping port provided in a dropping apparatus, and in the frying step, the dropped batter liquid is fried in the flyer, in which an opening space of the dropping port is 28-314 mm2.SELECTED DRAWING: Figure 1

Description

  Some aspects of the present invention relate to a ceiling, a manufacturing method thereof, and a manufacturing apparatus.

  Tempura is a popular Japanese food that is not only popular in Japan as a food culture but also overseas, and is one of the dishes that require skilled skills to cook deliciously. As the cooking process, a dusting process, a batter liquid adhesion process, and an oiling process are required, which is troublesome. In addition, a large amount of high-temperature oil is required in order to fry in the home, and depending on the temperature of the oil and the viscosity of the batter liquid, it tends to be avoided due to difficult cooking such as the fact that flowers do not bloom.

  Therefore, technology development has been carried out so that food products can be produced under a certain standard and can be provided simply by heating in restaurants and supermarkets. 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.

Japanese Patent No. 3130518

  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.

  In particular, when tempura (fried balls) are used as part of the clothing covering the ingredients in the food for tempura before heating, the shape of the circulate generally distributed is almost uniform and close to a circle. Therefore, the appearance and texture of tempura after cooking is poor, and it is difficult to provide delicious tempura.

  Some aspects of the present invention have been made in view of such circumstances, and when used as part of the clothing material covering the ingredients in the food for tempura before heating, the appearance, texture, A tempura which can obtain a tempura excellent in taste, a method for producing the same, and a production apparatus thereof.

According to some embodiments of the present invention, at least a dropping step and an oiling step are included, and in the dropping step, batter liquid is dropped onto a fryer from a dropping port provided in a dropping device, and in the oiling step, The batter liquid dripped with a fryer is oiled, and an opening area of the dripping port is 28 to 314 mm ² .

  In the mass production of tempura in a food factory, the inventor obtains tempura excellent in appearance, texture and taste by cooking when used as part of the clothing covering the ingredients in the food for tempura before heating. When the amount of batter liquid dripped onto the fryer was increased by enlarging the batter liquid dripping port, a high proportion of the elongated shape of the concavo-convex shape was investigated. As a result, the present invention was completed. The tops obtained by the method of the present invention is an elongated shape with irregularities, and has an irregular shape, so when used as part of clothing covering foods in tempura food before heating Moreover, it gives the appearance and texture close to those of tempura by skilled craftsmen, and makes it easy to cook delicious tempura.

Hereinafter, various embodiments of the present invention will be exemplified. The following embodiments can be combined with each other.
Preferably, the method further includes an injection step of injecting the batter liquid into the dropping device.
Preferably, the method further includes a stirring step of stirring the raw material containing at least wheat flour or rice flour with water to prepare the batter liquid.
Preferably, it further includes an oil reduction step of reducing the amount of fat and oil contained in the toppings obtained in the oiling step.
Preferably, in the injection step, injection is performed using a height difference between the batter liquid storage container and the dropping device.
Preferably, the viscosity of the batter liquid is 2 to 6 Pa · s.

  According to another aspect of the present invention, the step of adhering the flour to the tempura food, the step of attaching the batter liquid for tempura to the tempura food having the flour, the batter liquid for tempura and the batting The process for manufacturing the food for tempura which makes the foodstuff for tempura which has the powder adhere to the foodstuff for tempura obtained by the manufacturing method of Claims 1-6, and the process for freezing the food for tempura A method for producing frozen food is provided.

According to another aspect of the present invention, there is provided a dripping device for dripping batter liquid and a fryer for frying the batter liquid, and the opening area of the dripping port of the dripping device is 28 to 314 mm ^2. A manufacturing apparatus is provided.
Preferably, a storage container for the batter liquid is provided.
Preferably, a stirrer for preparing a batter liquid by stirring the raw material containing wheat flour with water is provided.
Preferably, an oil reducing device is further provided for reducing the amount of fat and oil contained in the toppings obtained in the oiling step.
Preferably, the storage container is at a higher position than the dropping device.
Preferably, the containment vessel is the stirrer.

  According to another aspect of the present invention, a tempura garment used as a part of a garment covering food in a food for tempura before heating, wherein the aspect ratio of the ten tempura extracted at random is selected. There is provided a tempura garment having an average of 1.5 or more, an average roundness of 0.6 or less, and an average smoothness of 0.80 or less.

  According to another aspect of the present invention, there is provided a frozen food for tempura provided with a clothing material on the outer side of the tempura food material, wherein the clothing material has the above-mentioned tempura.

This is an example of a good shape. This is an example of a badly shaped weather. It is the schematic of the manufacturing apparatus of a top. It is the schematic of the manufacturing apparatus of the top and the bottom provided with the oil reducing apparatus. The photograph of the oyster tempura of Example 1 and Comparative Example 1 is shown. The photograph of the shrimp tempura at the time of using tempura (A) and tempura (B) is shown. The photograph of a squid tempura at the time of using a tempura (A) and a tempura (B) is shown. The photograph of the tempura of Nanban when using Tenka (A) and Tenka (B) is shown. The photograph of the tempura of a chicken at the time of using tempura (A) and tempura (B) is shown.

  Embodiments of the present invention will be described below. Various characteristic items shown in the following embodiments can be combined with each other. In addition, the invention is independently established for each feature.

The method for manufacturing the weathering of the present embodiment includes at least a dropping step and an oiling step, and in the dropping step, batter liquid is dropped onto a fryer from a dropping port provided in a dropping device, and in the oiling step, The batter liquid dripped with a fryer is oiled, and the opening area of the dripping port is 28 to 314 mm ² .
According to such a manufacturing method, it is possible to manufacture not only a substantially uniform and nearly round shape but also an elongated and irregular shape. Therefore, when used as a part of the clothing covering the food in the food for tempura before heating, it is possible to obtain a tempura excellent in appearance, texture and taste by cooking.
Hereafter, each element of this manufacturing method and the manufacturing apparatus used for the manufacture is demonstrated in detail.

1. Tenkasu manufacturing method and manufacturing apparatus <stirring step>
The batter liquid is prepared by a stirring process in which a raw material containing at least wheat flour or rice flour is stirred with water.

  The raw materials include at least wheat flour and / or rice flour, and further, starch, corn starch, egg white powder, defatted soybean powder, pumpkin powder, buckwheat flour, etc., further swelling agent (sodium bicarbonate (bicarbonate), etc.), emulsifier (glycerin) Fatty acid esters and the like) and thickeners (such as processed starch) and the like may be included. Preferably, the raw material includes at least wheat flour, a thickener, and a swelling agent. By adding a thickener, the viscosity of the batter liquid can be adjusted to an appropriate range without reducing the amount of water added, and thus the texture can be lightened. Moreover, food texture can be lightened by adding a swelling agent. Since the generation of gluten can be suppressed, there is an advantage that it is easy to obtain a preferred shape, so that rice flour may be the main component, and wheat flour may not be contained at all.

  The viscosity of the batter liquid is not particularly limited as long as it can be produced in a high proportion of long and slender ceilings having irregularities, but is, for example, 2 to 6 Pa · s, and preferably 3 to 5 Pa · s. If the viscosity is too low, the top will be too fine, and if it is too high, it will be difficult to form an elongated shape with irregularities.

  When the total mass of the raw material is 100% by mass, the content of the thickener in the raw material is 2 to 8% by mass, and more preferably, the content of the thickener in the raw material is 3 to 6% by mass. It is. If the amount of the thickener is too small, the viscosity of the batter liquid is too low and the top is too fine, and if it is too much, the viscosity is high and it is difficult to form an elongated shape with irregularities.

  In the batter liquid, the total mass of the raw material with respect to 100 parts by mass of water is 50 to 300 parts by mass. Preferably, it is 100-200 mass parts. When the amount of water is too large, the viscosity of the batter liquid is low and the tops are too fine, and when it is too small, the viscosity is high and it is difficult to form an elongated shape with irregularities.

  The step of stirring the raw material and water is carried out by human power or a stirrer so as not to generate gluten mainly derived from wheat flour while paying attention to stirring conditions such as temperature, stirring speed and stirring time. In particular, the temperature is preferably set to a low value, for example, stirring is performed at 0 to 15 ° C. When gluten is produced too much, it is difficult to form an elongated shape having irregularities.

<Drip process>
The batter liquid is dropped onto the fryer from the dropping port provided in the dropping device.

The dropping device has one or two or more dropping ports and has a structure in which batter liquid can be dropped. Here, dripping includes both continuous dripping and discontinuous dripping, and means intermittent dripping. Further, the dropping port may be provided on either the bottom surface or the side surface of the dropping device, and may extend in a tubular shape or may be a hole that can be directly cut out from the bottom surface and the side surface. In consideration of workability and cost, a structure having a hole in which a bottom surface is directly cut out is preferable.
Although there is no restriction | limiting in particular in the shape of the hole provided as a dripping port in the dripping apparatus, For example, a polygon, a circle, etc. are mentioned. In consideration of the ease of processing the hole, a circular shape is preferable.

The opening area of the dripping port needs to be an appropriate size that spreads after dropping to the fryer and has a size that allows the application of an elongate shape with unevenness. Therefore, an opening area is 28-314 mm < ² >, Preferably it is 38-177 mm < ² >, More preferably, it is 44-113 mm < ² >. When the opening area of the dripping port is less than 28 mm ² , the ceiling is likely to be round, and when it exceeds 314 mm ² , the ceiling tends to become lumpy at the bottom of the fryer and the size of the ceiling is not suitable. There is.
When the shape of the dropping port is a circular hole, the diameter of the hole is about 6 to 20 mm, preferably about 7 to 15 mm, and more preferably about 7.5 to 12 mm.

  Although the dropping method is not particularly limited, it is a method that does not apply a pressure that generates too much gluten, and is preferably carried out so as to have a preferred size of shading, for example, by dropping naturally.

  The distance from the dripping port to the oil surface is not particularly limited as long as the top of the top is an elongated shape having irregularities, but the momentum of the batter liquid entering the oil also affects the top of the top, for example 20 cm or more. Preferably, it is 30 cm or more. The upper limit of the distance is not particularly limited, but is preferably 200 cm or less, for example, because the manufacturing apparatus becomes large.

<Oiling process>
The batter liquid dropped from the dropping device by the flyer is oiled by the fryer.

Oil for frying the oil in the fryer may or may not be flowing, but it is preferable that it flows in a certain direction from the viewpoint of workability, and continuously dripped batter liquid is also divided and covered. Is appropriately sized and moves according to the flow. As for the flow rate, it is only necessary that the size of the ceiling can be adjusted appropriately and the work can be performed safely. A flow rate is 1-20 m / m, for example, Preferably it is 3-15 m / m, More preferably, it is 6-9 m / m.
Although the temperature of oil is not specifically limited, 140 degreeC or more and 200 degrees C or less are preferable.

  Although it does not specifically limit as oil used for oil, For example, vegetable oil and animal fats are mentioned. As vegetable oils and fats, 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 were prepared. Examples include edible oil blends. Animal fats and oils include beef tallow, lard, fish oil, whale oil, milk fat and the like.

<Injection process>
The batter liquid is injected into the dropping device.

The batter liquid prepared by the stirring process may be directly injected from the stirrer into the dropping device, or may be once transferred from the stirrer to the storage container and then injected from the storage container into the dropping device. May be.
What is important is that an excessive pressure is not applied between the preparation of the batter liquid by the stirring step and the injection into the dropping device. Excessive pressure means a pressure that produces too much gluten. For example, it is the pressure at the time of liquid feeding and injection by a pump or the like. However, even when a pump or the like is used, it does not mean that even a pressure that is low pressure and does not generate much gluten is excluded.

  Injecting the batter liquid into the dropping device that satisfies the above conditions, for example, arranges the containment container (if the batter liquid is stored in the stirrer after preparation) at a position higher than the dropping device. It is possible to inject using the difference in height between the containment vessel and the dropping device. Specifically, it can be performed, for example, by natural falling or by injecting batter liquid by attaching a tube to the lower part of the storage container and connecting it to a dropping device.

  The example of the manufacturing apparatus by one Embodiment which can perform said stirring process, injection | pouring process, dripping process, and an oiling process is represented by the conceptual diagram of FIG.

<Oil reduction process>
Decrease the amount of fat and oil contained in the toppings obtained in the oiling process.

  After battering is boiled with a fryer, the amount of fat and oil contained in the top is reduced. Although the method of reducing oil in the top is not particularly limited, it can be performed using an oil reducing device such as a centrifugal separator. The amount of fats and oils contained in the top after the oil reduction is 50% by weight or less when the total weight of the top is 100% by weight. Preferably, it is 40 mass% or less. This is because when the fat content is too high, when used as part of the clothing covering the food in the tempura food before heating, it tends to become greasy after cooking and feels a heavy taste. Moreover, when there is too much fat content, it exists in the tendency for adhesiveness with a batter liquid to be bad and to stay around foodstuffs.

  The example of the manufacturing apparatus by one Embodiment which can perform said stirring process, injection | pouring process, dripping process, an oiling process, and an oil reduction process is represented by the conceptual diagram of FIG.

<Frozen food for tempura>
The frozen food for tempura can be obtained by freezing the food for tempura using the tempura obtained by the above embodiment.
The tempura food is obtained by attaching the flour to the tempura food material, attaching the tempura batter liquid to the tempura food material having the flour, and obtaining the tempura food material having the tempura batter liquid and the dust powder according to the above embodiment. It is possible to make it by adhering the sunbeams.
And the method of freezing the food for tempura is not particularly limited, but a known method can be used. For example, the food for tempura is frozen by exposure to 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 tempura food can be efficiently frozen in a short time as the temperature of the cold air exposed to the tempura food is lower.

2. Tenku <Shape>
Commercially available tops often have an almost uniform round shape, but such tops are used as part of the clothing covering the ingredients in the food for tempura before heating. When formed, the appearance does not invite appetite, and the texture becomes heavy and hard. 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, in order to form an appropriately shaped garment, it is required to have an elongated shape with irregularities rather than a substantially uniform round shape. 1 is an example of a well-shaped roof that can be obtained according to an embodiment of the present invention, and the ceiling shown in FIG. 2 is an example of a poorly shaped roof.

  In contrast to commercially available tops that are mass-produced by conventional manufacturing methods, tops made by the above embodiment are suitable for use as a part of clothing covering foods in foods for tempura before heating. In addition, it has an elongated shape with irregularities and irregularities. An example of a specific shape of the ceiling according to the present embodiment will be described below.

  In the present specification, the shape of the fried ball is specified by analyzing a photographed image by 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.

  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 one embodiment of the present invention, the average aspect ratio of 10 randomly selected tentacles is 1.5 or more. Preferably, it is 1.75 or more. More preferably, it is 2.0 or more. 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, for the short side and the long side, the height and width in the analysis using Adobe Photoshop (which may be either the long side or the short side) are used.

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 or not it is not only elongated but also has an uneven surface is an important indicator whether it satisfies not only the aspect ratio criterion but also the circularity criterion. In one embodiment of the present invention, the average roundness of 10 randomly selected tenkas is preferably 0.6 or less, more preferably 0.5 or less, and even more preferably 0.8. 45 or less, and most preferably 0.4 or less. Further, considering the appearance of the tempura garment, the average roundness is 0.1 or more. Here, the roundness calculated by Adobe Photoshop is defined by 4πi (i = area / (periphery) ² ). .Html).

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 periphery L ₁ of the top and the outer periphery L _{2 of the} ellipse having the same short / long side ratio and the same area as the top. In one embodiment of the present invention, the average smoothness of 10 randomly selected tentacle balls is preferably 0.80 or less, more preferably 0.75 or less. In addition, when the touch of the tempura is taken into consideration, 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 use the approximate expression (I) to calculate the outer periphery L ₂ was calculated. In (I), a represents a long side and b represents a short side.

<Oil content>
The amount of fat and oil contained in the top cover is preferably 50% by weight or less, more preferably 45% or less, and even more preferably 40% by weight or less when the total weight of the top cover is 100% by weight. When the fat content is too high, when used as a part of the clothing covering the food in the food for tempura before heating, it tends to become greasy after cooking and feel a heavy taste. Moreover, when there is too much fat content, it exists in the tendency for adhesiveness with a batter liquid to be bad and to stay around foodstuffs.

  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.

[Manufacture of tempura]
Stirring a raw material containing about 5% by weight of processed starch as a thickener and about 1% by weight of baking soda as a swelling agent and water using a stirrer at a mass ratio of 2: 3 (stirring speed: 1200 / hr, stirring time) : 3 minutes 30 seconds, stirring temperature: 11 ° C.), and a batter solution having a viscosity of about 3.8 Pa · s was prepared. Subsequently, the stirrer is moved to a position higher than the dropping device using a lift, injected into the dropping device via a pipe attached to the stirring device, and a distance of 35 cm from the oil level provided on the bottom surface of the dropping device. From the hole, the product was dropped continuously into a fryer (palm oil, about 160 ° C., flow rate 6-9 m / m) by natural dropping. Then, the ground residue collected from the fryer was deoiled by a centrifugal separator to obtain a natural residue having a fat content of about 20% by mass. Table 1 shows the production conditions (injection method into the dropping device, opening area of the dropping port). In Example 6, the pump (pressure: 0.40 MPa) was used to pump from the stirrer to the suction and dropping device.

[Manufacture of tempura]
For steamed oysters, tempura powder was used as the flour to cover the surface. And wheat flour, starch, rice flour, soybean protein, defatted soybean, soybean oil as food ingredients, swelling agent (sodium bicarbonate / alum, calcium phosphate, ammonium alum) as additive, glycerin fatty acid ester as emulsifier, processed starch as thickener An oyster tempura food with a viscosity of about 800 mPa · s and having a viscosity of about 800 mPa · s attached to the oyster tempura was prepared using water. At this time, the tops manufactured under the respective manufacturing conditions shown in Table 1 were used. Table 1 shows the results of evaluating tempura of oysters heated with fried oil at 170 ° C. (mainly palm oil) for about 3 minutes.
“◎” when the clothes appear to be blooming firmly, “○” when they appear to be blooming, “△” when they appear to be blooming, “X” was given when the appearance was poor. 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.

[Tempura with various ingredients]
Using tempura (A) (same as in Example 2) and tempura (B) (same as in Comparative Example 1), shrimp, squid, nanban, chicken and tempura in the same manner as in [Production of tempura] Table 2 shows the results of evaluation (examples shown in FIGS. 6 to 9).

  As can be seen from Table 2, when the skylight (A), which is an elongated shape having irregularities, was used, the evaluation was better than when the skylight (B), which was a round shape, was used.

  The frozen food for tempura can be obtained by freezing the tempura food prior to frying in the production of the tempura.

Claims (16)

Including at least a dropping step and an oiling step,
In the dropping step, the batter liquid is dropped onto the fryer from the dropping port provided in the dropping device,
In the oiling step, the batter liquid dripped with the fryer is oiled,
The opening area of the dripping opening is 28 to 314 mm ² in the method for producing the top. The manufacturing method according to claim 1, further comprising an injection step of injecting the batter liquid into the dropping device. The manufacturing method of Claim 1 or Claim 2 which further includes the stirring process which stirs the raw material containing at least wheat flour or rice flour with water, and prepares the batter liquid. The manufacturing method in any one of Claims 1-3 which further includes the oil reduction process which reduces the amount of fats and oils contained in the toppings obtained at the said oiling process. 5. The manufacturing method according to claim 2, wherein in the injection step, injection is performed using a height difference between the batter liquid storage container and the dropping device. The manufacturing method according to claim 1, wherein the batter liquid has a viscosity of 2 to 6 Pa · s. A step of attaching dusting powder to tempura ingredients;
Attaching a batter solution for tempura to the tempura foodstuff having the flour;
The process of manufacturing the food for tempura which makes the foodstuff for tempura which has the said batter liquid for tempura and the above-mentioned dusting adhere to the tempura obtained by the manufacturing method of Claims 1-6,
The manufacturing method of the frozen food for tempura including the process which freezes the said food for tempura. A dropping device for dropping batter liquid;
A fryer for oiling the batter liquid;
The opening area of the dropping port of the dropping device is 28 to 314 mm ² .
Tenkasu manufacturing equipment. The manufacturing apparatus of Claim 8 provided with the storage container of the said batter liquid. The manufacturing apparatus of Claim 8 or Claim 9 provided with the stirrer which stirs the raw material containing wheat flour with water, and prepares a batter liquid. The manufacturing apparatus in any one of Claims 8-10 further provided with the oil reduction apparatus which reduces the amount of fats and oils contained in the toppings obtained at the said oiling process. The manufacturing apparatus in any one of Claims 9-11 in which the said storage container exists in a position higher than the said dripping apparatus. The manufacturing apparatus according to claim 12, wherein the storage container is the stirrer. A tempura garment used as a part of the clothing covering the ingredients in the food for tempura before heating,
Tempura garment having an average aspect ratio of 10 or more of the above-mentioned tempura extracted at random of 1.5 or more, an average roundness of 0.6 or less, and an average smoothness of 0.80 or less Tendon. The tempura garment according to claim 14, wherein the fat content is 50 mass% or less when the mass of the tempura is 100 mass%. The frozen food for tempura which is provided with a clothing material on the outer side of the food material for tempura, and the clothing material has a weather cake, and the weather cake is the weather cake of Claim 14 or Claim 15.