JP2018029528A - Tempura flour and tempura batter - Google Patents
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- JP2018029528A JP2018029528A JP2016164262A JP2016164262A JP2018029528A JP 2018029528 A JP2018029528 A JP 2018029528A JP 2016164262 A JP2016164262 A JP 2016164262A JP 2016164262 A JP2016164262 A JP 2016164262A JP 2018029528 A JP2018029528 A JP 2018029528A
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- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
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- General Preparation And Processing Of Foods (AREA)
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Abstract
Description
本発明は、揚げ物食品の一種である天ぷらの製造に使用する天ぷら粉に関する。 The present invention relates to a tempura powder used for manufacturing tempura which is a kind of fried food.
天ぷらは通常、天ぷら粉を水に溶くことによってバッターを調製し、このバッターを具材の表面に付着させたものを高温の油中で加熱することによって製造される。この油ちょう工程によって、具材の表面に付着したバッター中の水分が油と置き換わりながら加熱されることで、液状のバッターが固体の衣に変化する。ここで形成される衣には、サクサクとして歯脆い食感を有すると共に、吸油量が少ないことが望まれる。衣の吸油量は、油ちょう工程において水と置き換わった油が衣から抜ける、いわゆる油切れの良さにも関係し、油切れのよい衣は吸油量が少ない。油切れが悪く吸油量が多い衣は、べたつきが大きくサクサク感に乏しい食感で、天ぷらのおいしさを著しく損なう。 Tempura is usually produced by preparing batter by dissolving tempura powder in water and heating the batter attached to the surface of the ingredients in hot oil. By this oil brewing process, the water in the batter adhering to the surface of the ingredients is heated while being replaced with oil, so that the liquid batter is changed into a solid garment. The garment formed here is desired to have a crispy texture and a low oil absorption. The oil absorption amount of the garment is related to the so-called goodness of oil drainage, in which the oil replaced with water is removed from the garment in the oiling process. A garment with poor oil drainage and high oil absorption has a greasy texture that is very sticky and lacks crispness, and significantly impairs the deliciousness of tempura.
吸油量の少ない天ぷらを提供し得る天ぷら粉に関し、例えば特許文献１には、もろこし粉及び卵白粉などの卵白系素材を含有する天ぷら粉が記載され、また特許文献２には、小麦粉、澱粉、卵白粉及び糖類を含有する天ぷら衣ミックス、並びにこの天ぷら衣ミックス１００質量部及び水５０〜１５０質量部を含有する天ぷら衣バッターが記載されている。特許文献１及び２記載の天ぷら粉は、卵白粉の吸油量低減効果に着目したもので、吸油量低減に関して一定の効果があるが、より吸油量の少ない天ぷらが要望されている現状においては改良の余地がある。 With regard to tempura powder that can provide tempura with a low oil absorption, for example, Patent Document 1 describes tempura powder containing egg white materials such as corn flour and egg white powder, and Patent Document 2 discloses wheat flour, starch, A tempura garment mix containing egg white powder and saccharides, and a tempura garment batter containing 100 parts by mass of this tempura garment mix and 50 to 150 parts by mass of water are described. The tempura powder described in Patent Documents 1 and 2 focuses on the oil absorption reduction effect of egg white powder, and has a certain effect on the oil absorption reduction, but is improved in the current situation where a tempura with less oil absorption is desired. There is room for.
また特許文献３には、天ぷらなどのバッターに使用可能なミックス粉に関して、デキストリン及び／又はトレハロース及び／又はソルビトールと、有機酸モノグリセリド及びショ糖脂肪酸エステルと、炭酸カルシウムなどのアルカリ剤とを含有するものが記載されており、斯かるミックス粉によれば、油切れが良く、衣の食感が良好な揚げ物が得られるとされている。また特許文献４には、天ぷら用衣組成物として、酒石酸及びその塩から選ばれる化合物を含有し、その水溶液のｐＨが７以上になるものが記載されており、斯かる衣組成物によれば、歯触りのよい天ぷらが得られるとされている。また特許文献５には、とんかつなどのフライ食品用衣組成物として、卵白及び水酸化カルシウムを含有するものが記載されており、斯かる衣組成物によれば、具材と衣との結着性に優れ、衣の内側にべたつきが生じにくい揚げ物が得られるとされている。 Patent Document 3 contains a dextrin and / or trehalose and / or sorbitol, an organic acid monoglyceride and a sucrose fatty acid ester, and an alkali agent such as calcium carbonate, for a mixed powder that can be used for batter such as tempura. According to such a mixed powder, it is said that a deep-fried food with good oiliness and good texture of clothing can be obtained. Patent Document 4 describes a tempura garment composition containing a compound selected from tartaric acid and a salt thereof and having an aqueous solution with a pH of 7 or higher. According to such a garment composition, It is said that a tempura with a good texture is obtained. Patent Document 5 describes a food composition for fried foods such as tonkatsu, which contains egg white and calcium hydroxide, and according to such a clothes composition, the binding between ingredients and clothes is described. It is said that a deep-fried food that is excellent in properties and less sticky inside the garment can be obtained.
天ぷら粉には、衣の吸油量の低減などの天ぷらの品質に関わる事項に加えてさらに、天ぷらの製造効率に関わる事項についても要望がある。即ち天ぷら粉には、水に溶いてバッターとしてから具材に付着させて油ちょうするまでの一連の作業をスムーズに行うことができ、おいしい天ぷらを手際よく製造し得るような良好な加工適性が要望されている。しかしながら、このような天ぷらの品質及び製造の双方に対する高い要望を満たす技術は未だ提供されていない。 In addition to matters relating to the quality of tempura, such as a reduction in the amount of oil absorbed by the tempura powder, there is also a demand for matters relating to the production efficiency of tempura. In other words, tempura flour can be smoothly processed through a series of operations from dissolving in water as a batter to adhering to ingredients and oiling, and has a good processability such that delicious tempura can be produced neatly. It is requested. However, a technology that satisfies the high demands for both the quality and production of such tempura has not yet been provided.
本発明の課題は、衣の吸油量が低減され、衣の食感がサクサクとした高品質の天ぷらを手際よく製造し得る天ぷら粉及び天ぷらバッターを提供することである。 An object of the present invention is to provide a tempura powder and a tempura batter that can easily produce high-quality tempura with reduced garment oil absorption and a crisp texture.
本発明は、未焼成カルシウム組成物を含有する天ぷら粉である。 The present invention is a tempura powder containing an uncalcined calcium composition.
また本発明は、前記の本発明の天ぷら粉１００質量部と、水１００〜１４０質量部とを含有する天ぷらバッターである。 The present invention is a tempura batter containing 100 parts by mass of the tempura powder of the present invention and 100 to 140 parts by mass of water.
また本発明は、前記の本発明の天ぷら粉１００質量部に対し、水１００〜１４０質量部を添加混合して天ぷらバッターを調製する工程と、具材の表面に該天ぷらバッターを付着させたものを油ちょうする工程とを有する、天ぷらの製造方法である。 The present invention also includes a step of adding 100 to 140 parts by mass of water to 100 parts by mass of the tempura powder of the present invention to prepare a tempura batter and adhering the tempura batter to the surface of the ingredients. A method for producing tempura.
本発明によれば、衣の吸油量が低減され、衣の食感がサクサクとした高品質の天ぷらを手際よく製造することができる。 ADVANTAGE OF THE INVENTION According to this invention, the amount of oil absorption of clothes can be reduced and the high quality tempura which the texture of clothes was crisp can be manufactured skillfully.
本発明の天ぷら粉は未焼成カルシウム組成物を含有する。これによって本発明の天ぷら粉は、天ぷらの衣の吸油量低減能を有し、且つ天ぷらバッターとしたときの物性が良好で、高品質の天ぷらを手際よく製造し得る良好な加工適性を有し得る。本発明で用いる未焼成カルシウム組成物の典型的なものは、カルシウム含有物質を必要に応じ水洗してから粗粉砕し、その後、不要成分（例えば、肉片、骨髄、卵殻膜等）を除去し、さらに必要に応じ脱水、乾燥、粉砕及び微粉砕等の製造工程を通して粉末状や顆粒状に加工された粉体である。未焼成カルシウム組成物の主成分は、原料たるカルシウム含有物質によって異なるが、通常、炭酸カルシウム、リン酸カルシウム等のカルシウム塩である。未焼成カルシウム組成物の原料となるカルシウム含有物質としては、基本的には食品に使用可能なものであれば特に制限されず、例えば、卵殻、珊瑚、家畜の骨、魚の骨、貝殻、真珠層等が挙げられる。本発明の天ぷら粉では、１種類の未焼成カルシウム組成物を用いても良く、２種以上の未焼成カルシウム組成物を組み合わせて用いても良い。 The tempura flour of the present invention contains an uncalcined calcium composition. As a result, the tempura powder of the present invention has the ability to reduce the oil absorption of tempura garments, has good physical properties when used as a tempura batter, and has good processability that can produce high-quality tempura skillfully. obtain. Typical of the uncalcined calcium composition used in the present invention is to coarsely pulverize the calcium-containing substance with water if necessary, and then remove unnecessary components (for example, meat pieces, bone marrow, eggshell membranes, etc.) Furthermore, it is a powder processed into a powder form or a granule form through manufacturing processes such as dehydration, drying, pulverization, and fine pulverization as required. The main component of the uncalcined calcium composition is usually a calcium salt such as calcium carbonate or calcium phosphate, although it varies depending on the calcium-containing substance as a raw material. The calcium-containing substance used as the raw material for the uncalcined calcium composition is basically not particularly limited as long as it can be used for food. For example, eggshell, salmon, livestock bone, fish bone, shell, nacre Etc. In the tempura powder of the present invention, one kind of uncalcined calcium composition may be used, or two or more kinds of uncalcined calcium compositions may be used in combination.
本発明で好ましく用いられる未焼成カルシウム組成物として、未焼成貝殻、未焼成卵殻、未焼成石灰石及び未焼成ドロマイトが挙げられる。
未焼成貝殻は、カルシウム含有物質たる貝殻の粉体である。未焼成貝殻の原料となる貝殻の種類は特に制限されず、例えば、ホタテ貝、アサリ、シジミ、ハマグリ、カキ、ホッキ等の二枚貝の貝殻を挙げることができる。
未焼成卵殻は、カルシウム含有物質たる鳥類の卵殻の粉体であり、通常、卵殻を割卵して卵黄及び卵白を取り出し、洗浄、乾燥させて粉末状や顆粒状に加工して得られる。未焼成卵殻の典型的なものは、鶏の卵殻の粉体である。
未焼成石灰石は、固体塩基の石灰石の粉体であり、炭酸カルシウムを主成分としている。
未焼成ドロマイトは、ドロマイト（ＣａＣＯ3・ＭｇＣＯ3）の粉体であり、炭酸マグネシウム及び炭酸カルシウムを主成分としている。
Examples of the uncalcined calcium composition preferably used in the present invention include unburned shells, unburned eggshells, unburned limestone, and unburned dolomite.
The unfired shell is a powder of shells that are calcium-containing substances. There are no particular restrictions on the type of shell used as the raw material for the unfired shell, and examples include shells of bivalves such as scallops, clams, swordfish, clams, oysters, and hokkiso.
The unfired eggshell is a powder of a bird's eggshell that is a calcium-containing substance, and is usually obtained by breaking the eggshell, taking out the egg yolk and egg white, washing and drying, and processing into powder or granules. A typical example of an unbaked eggshell is a powder of chicken eggshell.
Uncalcined limestone is a solid base limestone powder, which is mainly composed of calcium carbonate.
Unbaked dolomite is a powder of dolomite (CaCO 3 .MgCO 3 ), and contains magnesium carbonate and calcium carbonate as main components.
未焼成カルシウム組成物の平均粒径は、天ぷら粉への分散性の観点から、 好ましくは４〜２０μｍ、さらに好ましくは８〜１０μｍである。ここでいう「粒径」は、動的光散乱法を用いて乾式測定した粒子径分布のメジアン径を意味する。 The average particle size of the uncalcined calcium composition is preferably 4 to 20 μm, more preferably 8 to 10 μm, from the viewpoint of dispersibility in tempura powder. “Particle size” here means the median diameter of the particle size distribution measured dry using the dynamic light scattering method.
本発明の天ぷら粉が有する天ぷらの衣の吸油量低減能は、焼成カルシウム組成物の使用によって天ぷらバッター調製時の加水量を通常より少量とすることが可能となったことに起因する。未焼成カルシウム組成物それ自体は、衣の吸油量低減能を実質的に有していない。即ち一般に、天ぷら粉に加水して天ぷらバッターを調製する際のその加水量が少ないほど、天ぷらの衣の吸油量は減少するため、衣の吸油量低減の観点からは該加水量は少ないほど好ましいが、該加水量が少なすぎると天ぷらバッターの粘度増加により加工適性が低下し、天ぷらの品質に悪影響が出るおそれがある。この点、未焼成カルシウム組成物を含有する本発明の天ぷら粉は、天ぷらバッター調製時の加水量を通常より減らしても、天ぷらバッターの粘度の増加程度が抑制され、加工適性の低下が起こり難い。そのため、本発明の天ぷら粉によれば、衣の吸油量を低減させる目的で、天ぷらバッター調製時の加水量を通常より少量とすることが可能であり、その結果、吸油量が一層低減された衣を有する天ぷらを製造することができ、しかも、加水量が少ないにもかかわらず加工適性に優れ、水に溶いて天ぷらバッターとしてから具材に付着させて油ちょうするまでの一連の作業をスムーズに行うことができる。 The ability to reduce the oil absorption of the tempura garment of the tempura powder of the present invention is due to the fact that the amount of water added during preparation of the tempura batter can be made smaller than usual by using the calcined calcium composition. The uncalcined calcium composition itself has substantially no ability to reduce the oil absorption of the garment. That is, in general, the lower the amount of water added to the tempura powder to prepare the tempura batter, the smaller the amount of oil absorbed by the tempura garment. However, if the amount of water added is too small, the suitability of the tempura may deteriorate due to an increase in the viscosity of the tempura batter, which may adversely affect the quality of the tempura. In this regard, the tempura powder of the present invention containing the uncalcined calcium composition is less susceptible to deterioration in processing suitability, even if the amount of water during preparation of the tempura batter is reduced more than usual, the degree of increase in the viscosity of the tempura batter is suppressed. . Therefore, according to the tempura powder of the present invention, for the purpose of reducing the oil absorption amount of the garment, it is possible to reduce the amount of water at the time of tempura batter preparation, and as a result, the oil absorption amount was further reduced. Tempura with clothes can be manufactured, and it has excellent processability despite its low water content, and a series of operations from melting into water as a tempura batter to attaching it to ingredients and smoothing oil Can be done.
前述したように、本発明の天ぷら粉を用いて天ぷらバッターを調製する際の加水量を通常より少量とする場合、その少量の加水量は、該天ぷら粉１００質量部に対して、好ましくは１００〜１４０質量部、さらに好ましくは１２０〜１３０質量部である。尚、天ぷらバッター調製時の加水量は通常、天ぷら粉１００質量部に対して１６０質量部程度、より具体的には１５０〜１６０質量部程度である。 As described above, when the amount of water in preparing the tempura batter using the tempura powder of the present invention is smaller than usual, the small amount of hydrate is preferably 100 with respect to 100 parts by mass of the tempura powder. -140 mass parts, More preferably, it is 120-130 mass parts. In addition, the amount of water at the time of tempura batter preparation is usually about 160 parts by mass, more specifically about 150 to 160 parts by mass with respect to 100 parts by mass of tempura powder.
また前述したように、本発明の天ぷら粉は、このような通常より少ない加水量でも天ぷらバッターの粘度が大きすぎることなく、良好な加工適性を維持し得る。具体的には本発明の天ぷら粉は、該天ぷら粉と水１００〜１４０質量部との混合物（即ち天ぷらバッター）の、該混合物の品温１５℃における粘度が、好ましくは１１５０〜２６５０ｍＰａ・ｓ、さらに好ましくは１５００〜２３００ｍＰａ・ｓである。粘度測定には、Ｂ型粘度測定器（例えば、東機産業社製「ＴＶＢ−２０Ｌ」）を用いる。 Further, as described above, the tempura powder of the present invention can maintain good processability without the viscosity of the tempura batter being too large even with such a smaller amount of water than usual. Specifically, the tempura powder of the present invention has a viscosity of a mixture of the tempura powder and 100 to 140 parts by mass of water (ie, tempura batter) at an article temperature of 15 ° C., preferably 1150 to 2650 mPa · s, More preferably, it is 1500-2300 mPa * s. For the viscosity measurement, a B-type viscosity meter (for example, “TVB-20L” manufactured by Toki Sangyo Co., Ltd.) is used.
本発明の天ぷら粉における未焼成カルシウム組成物の含有量は、天ぷらバッターの粘度を前記の好ましい範囲に設定する等の観点から、該天ぷら粉の全質量に対して、好ましくは２．５〜４５質量％、さらに好ましくは５〜２５質量％である。未焼成カルシウム組成物の含有量が少なすぎて多すぎても、これを使用する意義、即ち天ぷらの衣の吸油量の低減効果及び加工適性の向上効果に乏しくなる。 The content of the uncalcined calcium composition in the tempura powder of the present invention is preferably 2.5 to 45 with respect to the total mass of the tempura powder, from the viewpoint of setting the viscosity of the tempura batter to the above-mentioned preferable range. It is 5 mass%, More preferably, it is 5-25 mass%. If the content of the uncalcined calcium composition is too small and too large, the significance of using it, that is, the effect of reducing the oil absorption of the tempura garment and the effect of improving the processability will be poor.
本発明の天ぷら粉は、典型的には、必須成分たる未焼成カルシウム組成物に加えて、主成分として、穀粉及び澱粉からなる群から選択される１種以上の穀粉類を含有する。穀粉としては小麦粉が好ましく、小麦粉としては、従来の天ぷら粉に一般的に用いられている薄力粉が好ましいが、他に中力粉、準強力粉、強力粉等が挙げられる。小麦粉以外の穀粉としては、米粉、小麦全粒粉、ライ麦粉、コーンフラワー等が挙げられる。澱粉としては、コーンスターチ、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、ワキシーコーンスターチ等、及びこれらの化工品が挙げられる。本発明の天ぷら粉における穀粉類の含有量は、好ましくは５４．０〜９６．５質量％、さらに好ましくは７４．０〜９４．０質量％である。 The tempura flour of the present invention typically contains at least one flour selected from the group consisting of flour and starch as a main component in addition to the uncalcined calcium composition as an essential component. As flour, wheat flour is preferable, and as wheat flour, thin flour generally used in conventional tempura flour is preferred, but other examples include medium flour, semi-strong flour, and strong flour. Examples of flour other than wheat flour include rice flour, whole wheat flour, rye flour, and corn flour. Examples of the starch include corn starch, potato starch, tapioca starch, wheat starch, waxy corn starch, and chemical products thereof. The content of flour in the tempura flour of the present invention is preferably 54.0 to 96.5% by mass, more preferably 74.0 to 94.0% by mass.
また、吸油量低減能のさらなる向上の観点から、本発明の天ぷら粉において、未焼成カルシウム組成物は穀粉類に比して含有量が少ないことが好ましい。穀粉類の含有量に対する未焼成カルシウム組成物の含有量の比率は、後者／前者として、好ましくは０．０５〜０．３０、さらに好ましくは０．０５〜０．１５である。 Further, from the viewpoint of further improving the ability to reduce oil absorption, in the tempura flour of the present invention, the uncalcined calcium composition preferably has a smaller content than flour. The ratio of the content of the uncalcined calcium composition to the content of flour is preferably 0.05 to 0.30, more preferably 0.05 to 0.15 as the latter / the former.
本発明の天ぷら粉は、前述した成分（未焼成カルシウム組成物、小麦粉、膨張剤、澱粉）以外の他の成分を含有しても良い。他の成分としては、通常の天ぷら粉に用いられる成分、例えば、膨張剤、卵黄粉、蛋白質、各種糖類、乳化剤、粉末油脂、増粘剤、食塩、アミノ酸系あるいは核酸系調味料、着色料、香辛料、香料、ビタミン等の栄養成分、着色料等が挙げられ、天ぷらに使用する具材の種類等に応じて、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 The tempura flour of the present invention may contain components other than the components described above (unfired calcium composition, wheat flour, swelling agent, starch). As other components, components used in ordinary tempura powder, such as swelling agents, egg yolk powder, proteins, various sugars, emulsifiers, powder oils and fats, thickeners, salt, amino acid or nucleic acid seasonings, colorants, Examples include spices, fragrances, nutritional ingredients such as vitamins, coloring agents, and the like, and these can be used alone or in combination of two or more according to the type of ingredients used in tempura.
本発明の天ぷら粉は、水と混合して天ぷらバッターとして好適に使用できる。本発明の天ぷら粉に対する加水量は特に制限されないが、前述したように本発明の天ぷら粉は、加水量が通常より少なくても天ぷらバッターの粘度が増大し難いため、天ぷらの衣の吸油量の一層の低減の観点から、加水量は通常より少量とすることが好ましい。斯かる観点から、本発明の天ぷらバッターの好ましい一実施形態として、本発明の天ぷら粉１００質量部と、水１００〜１４０質量部、好ましくは１２０〜１３０質量部を含有するものが挙げられる。 The tempura powder of the present invention can be suitably used as a tempura batter by mixing with water. The amount of water added to the tempura powder of the present invention is not particularly limited. However, as described above, the tempura powder of the present invention is less likely to increase the viscosity of the tempura batter even if the amount of water added is less than usual. From the viewpoint of further reduction, the amount of water added is preferably smaller than usual. From this point of view, a preferred embodiment of the tempura batter of the present invention includes 100 parts by mass of the tempura powder of the present invention and 100 to 140 parts by mass of water, preferably 120 to 130 parts by mass.
本発明の天ぷら粉又は天ぷらバッターを用いた天ぷらの製造方法は、典型的には、本発明の天ぷら粉に対し水を所定量、具体的には例えば、該天ぷら粉１００質量部に対し水を好ましくは１００〜１４０質量部、さらに好ましくは１２０〜１３０質量部添加混合して天ぷらバッターを調製する工程と、具材の表面に該天ぷらバッターを付着させたものを油ちょうする工程とを有する。特許文献５に記載の如きフライ食品の製造では、具材にバッターを付着させた後でさらにパン粉を付着させるが、天ぷらの製造ではこのようなパン粉付けは通常行わない。具材の種類は特に制限されず、例えば、鶏、豚、牛、羊、ヤギ等の畜肉類；イカ、エビ、アジ等の魚介類；野菜類が挙げられる。 The method for producing tempura using the tempura flour or tempura batter of the present invention typically comprises a predetermined amount of water with respect to the tempura flour of the present invention, specifically, for example, with respect to 100 parts by mass of the tempura flour. Preferably, there are a step of adding and mixing 100 to 140 parts by mass, more preferably 120 to 130 parts by mass to prepare a tempura batter, and a step of oiling the tempura batter attached to the surface of the ingredients. In the production of the fried food as described in Patent Document 5, the bread crumbs are further adhered after the batter is adhered to the ingredients, but such crumb application is not normally performed in the production of tempura. Kinds of ingredients are not particularly limited, and examples thereof include livestock meat such as chicken, pig, cow, sheep, and goat; seafood such as squid, shrimp, and horse mackerel; and vegetables.
次に本発明をさらに具体的に説明するために製造例を掲げるが、本発明は以下の製造例に限定されるものではない。 Next, production examples will be given to describe the present invention more specifically, but the present invention is not limited to the following production examples.
〔実施例１〜２０、比較例１〜３及び対照例〕
下記表１〜表３に示す原料を適宜混合して天ぷら粉を製造し、その天ぷら粉に加水して天ぷらバッターを調製した。天ぷら粉の製造に使用した原料の詳細は下記の通り。
・薄力粉（日清フーズ製、商品名「フラワー」）
・小麦澱粉（グリコ栄養食品製、商品名「食品用加工澱粉 銀鱗」）
・膨張剤（日清フーズ製、商品名「ベーキングパウダー」）
・未焼成卵殻（キューピータマゴ製、商品名「カルホープ」、炭酸カルシウム含有量９５質量％以上、平均粒径８μｍ）
[Examples 1 to 20, Comparative Examples 1 to 3 and Control Example]
The raw materials shown in the following Tables 1 to 3 were appropriately mixed to produce a tempura powder, which was then hydrated to prepare a tempura batter. Details of the raw materials used in the production of tempura powder are as follows.
・ Weak flour (made by Nisshin Foods, trade name "Flower")
・ Wheat starch (Glyco Nutrition Foods, trade name “Food-Processed Starch Silver Scale”)
・ Swelling agent (Nisshin Foods, trade name “baking powder”)
・ Unbaked eggshell (made by Kewpie Egg, trade name “Cal Hope”, calcium carbonate content 95% by mass or more, average particle size 8 μm)
〔試験例〕
具材として殻を除いたエビ（ブラックタイガー、サイズ：２１−２５）を用意し、各実施例、比較例及び対照例の天ぷらバッターを付着させ、エビ天ぷら素材を製造した。油槽にキャノーラ油を入れて加熱し、油温が１７０℃に達した時点で、同一の天ぷら粉を用いたエビ天ぷら素材をキャノーラ油に一度に投入し、２分半油ちょうしてエビ天を製造した。各試験対象の天ぷら粉について、斯かる手順でエビ天を製造した。製造直後のエビ天について、下記方法により吸油減率を測定した。この吸油減率が１０％以上の場合、当該エビ天に使用された天ぷら粉又は天ぷらバッターは、吸油量低減能を有すると評価できる。また、１０名のパネラーに、製造直後のエビ天の食感を下記評価基準によって評価してもらった。また、天ぷらバッターの加工適性を下記評価基準によって評価した。これらの結果（食感については１０名のパネラーの平均点）を下記表１〜表３に示す。
[Test example]
Shrimp (black tiger, size: 21-25) excluding the shell was prepared as an ingredient, and the tempura batters of each Example, Comparative Example and Control Example were attached to produce a shrimp tempura material. Put the canola oil in the oil tank and heat it. When the oil temperature reaches 170 ° C, add the shrimp tempura material using the same tempura powder to the canola oil at a time and produce the shrimp tempura for 2 and a half minutes. did. Shrimp tempura was produced by the above procedure for the tempura powder to be tested. About the shrimp temper immediately after manufacture, the oil absorption loss rate was measured by the following method. When this oil absorption reduction ratio is 10% or more, it can be evaluated that the tempura powder or tempura batter used for the shrimp temper has the ability to reduce the oil absorption. In addition, 10 panelists evaluated the texture of shrimp immediately after production according to the following evaluation criteria. Moreover, the processability of the tempura batter was evaluated according to the following evaluation criteria. These results (average score of 10 panelists for texture) are shown in Tables 1 to 3 below.
＜吸油減率の測定方法＞
天ぷらの衣の吸油率を下記方法により測定する。そして、実施例又は比較例の吸油率Ｐ１（％）と対照例の吸油率Ｐ０（％）とから、次式により当該実施例又は比較例の吸油減率を算出する。
吸油減率（％）＝｛（Ｐ０−Ｐ１）／Ｐ０｝×１００
<Measurement method of oil absorption loss>
The oil absorption rate of the tempura garment is measured by the following method. And from the oil absorption rate P1 (%) of an Example or a comparative example, and the oil absorption rate P0 (%) of a control example, the oil absorption reduction rate of the said Example or a comparative example is calculated by following Formula.
Oil absorption reduction rate (%) = {(P0−P1) / P0} × 100
＜衣の吸油減率の測定方法＞
予め秤量したアルミ容器に、評価対象の天ぷら（エビ天）から剥がした衣を入れ、衣重量を測定する。その後、衣をハサミで細かく切断して衣片とし、槽内温度８５℃の恒温槽に１６時間収容して乾燥する。乾燥後、恒温槽から取り出してデシケーター内で衣片の品温が室温程度になるまで放冷したものを測定サンプルとする。また、放冷後の測定サンプルの重量を測定し、その測定値即ち衣の乾燥重量と前記衣重量とから、衣水分値Ｓ２（質量％）を計算する。ポリエステル製の伸縮性ネット（株式会社ストリックスデザイン製、「排水口＆三角コーナー用ＮＥＴ１００」）を２つ折りにしたものを、容量５０ｍｌの遠沈管に、該ネットが該遠沈管の内周面に沿うように且つ該遠沈管の開口部の全周にわたってはみ出すように押し込んでおく。この遠沈管内のネットに測定サンプルを７ｇ入れ、該遠沈管の開口部を蓋で閉塞すると共に、該蓋と該遠沈管の開口端部とで該ネットを挟持固定する。この測定サンプル入りの遠沈管を遠心分離器（BECKMAN COULTER社 Allegra X-30R Centrifuge）にセットし、回転数４０００ｒｐｍ、測定サンプルの温度３０℃の条件で５分間遠心分離して、測定サンプルを油分と固形分とに分離する。遠心分離後に測定サンプル入りの遠沈管の重量Ｗ１（ｇ）を測定し、予め測定しておいた遠沈管の空重量Ｗ０（ｇ）と、乾燥前の測定サンプル重量Ｓ（ｇ）とから、次式により吸油率を算出する。 吸油率（％）＝｛（Ｗ１−Ｗ０）／Ｓ｝×１００
尚、前記の乾燥前の測定サンプル重量Ｓ（ｇ）は、乾燥後の測定サンプル重量Ｓ１（ｇ）と、衣水分値Ｓ２（質量％）とから、次式により算出する。
乾燥前の測定サンプル重量Ｓ（ｇ）＝｛Ｓ１／（１００−Ｓ２）｝×１００
<Measurement method of oil absorption loss of clothing>
The clothes peeled from the tempura (shrimp tempura) to be evaluated are put in an aluminum container weighed in advance, and the clothes weight is measured. Thereafter, the garment is finely cut with scissors to form a piece of clothing, which is then stored in a thermostatic bath at 85 ° C. for 16 hours and dried. After drying, the sample is taken out from the thermostatic bath and allowed to cool in the desiccator until the temperature of the clothes reaches about room temperature. Moreover, the weight of the measurement sample after standing_to_cool is measured, and clothing moisture value S2 (mass%) is calculated from the measured value, ie, the dry weight of clothing, and the said clothing weight. A polyester stretch net (made by Stricks Design Co., Ltd., “NET100 for drain port & triangle corner”) is folded in half into a 50 ml capacity centrifuge tube, and the net is attached to the inner peripheral surface of the centrifuge tube. It is pushed in along the entire circumference of the opening of the centrifuge tube. 7 g of the measurement sample is put in the net in the centrifuge tube, the opening of the centrifuge tube is closed with a lid, and the net is sandwiched and fixed between the lid and the opening end of the centrifuge tube. The centrifuge tube containing the measurement sample is set in a centrifuge (BECKMAN COULTER Allegra X-30R Centrifuge), and centrifuged for 5 minutes at a rotation speed of 4000 rpm and a measurement sample temperature of 30 ° C. Separated into solids. After centrifugation, the weight W1 (g) of the centrifuge tube containing the measurement sample is measured, and from the previously measured empty weight W0 (g) of the centrifuge tube and the measurement sample weight S (g) before drying, The oil absorption rate is calculated from the equation. Oil absorption rate (%) = {(W1-W0) / S} × 100
The measurement sample weight S (g) before drying is calculated from the measurement sample weight S1 (g) after drying and the moisture content S2 (mass%) by the following equation.
Measurement sample weight before drying S (g) = {S1 / (100−S2)} × 100
（天ぷらの食感の評価基準）
５点：衣がサクサクとして歯もろさに富み、極めて良好。
４点：衣がサクサクとしており、良好。
３点：衣がややサクサク感に欠ける。
２点：衣に引きがあり、サクサク感に乏しい。
１点：衣の引きが強く、サクサク感がなく、不良。
（天ぷらバッターの加工適性の評価基準）
５点：バッター粘度が良好で海老天の花咲きもよく、極めて適性が高い。
４点：バッター粘度が良好で、適性が高い。
３点：ややバッター粘度が高く、やや適性が悪い。
２点：バッター粘度が高く、適性が悪い。
１点：バッター粘度が極めて高く、非常に適性が悪い
(Evaluation criteria for tempura texture)
5 points: The clothes are crisp and rich in teeth and very good.
4 points: Clothes are crisp and good.
3 points: The clothing is somewhat crispy.
2 points: There is a pull on the clothes and there is little crispy feeling.
1 point: Strong pull of clothes, no crispness, and poor.
(Evaluation criteria for processing aptitude of tempura batter)
5 points: Batter viscosity is good, shrimp heaven blooms well, and is very suitable.
4 points: Batter viscosity is good and suitability is high.
3 points: Slightly high batter viscosity and slightly poor suitability.
2 points: Batter viscosity is high and suitability is poor.
1 point: Batter viscosity is extremely high and very poor
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016164262A JP6894203B2 (en) | 2016-08-25 | 2016-08-25 | Tempura flour and tempura batter |
Applications Claiming Priority (1)
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| JPH0553A (en) * | 1991-06-25 | 1993-01-08 | Kao Corp | Production of tempura (japanese deep-fat fried food) |
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| JPH0731384A (en) * | 1993-07-16 | 1995-02-03 | Nippon Flour Mills Co Ltd | Production of 'kakiage' |
| JPH11103831A (en) * | 1997-10-01 | 1999-04-20 | Yoshio Inoue | Fried food, deep batter fried food, croquette, curry roux and their production |
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| JP2008295360A (en) * | 2007-05-31 | 2008-12-11 | Nisshin Foods Kk | Tempura batter mix, tempura batter, and tempura |
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| JPH0553A (en) * | 1991-06-25 | 1993-01-08 | Kao Corp | Production of tempura (japanese deep-fat fried food) |
| JPH05336914A (en) * | 1993-01-29 | 1993-12-21 | Nisshin D C Ee Shokuhin Kk | Coating liquid composition for oil-fried food |
| JPH0731384A (en) * | 1993-07-16 | 1995-02-03 | Nippon Flour Mills Co Ltd | Production of 'kakiage' |
| JPH11103831A (en) * | 1997-10-01 | 1999-04-20 | Yoshio Inoue | Fried food, deep batter fried food, croquette, curry roux and their production |
| JP2002315527A (en) * | 2001-04-23 | 2002-10-29 | Nitto Seifun Kk | Coating material for fried food |
| JP2003111572A (en) * | 2001-10-03 | 2003-04-15 | Meiji Seika Kaisha Ltd | Method for producing fried food for cooking with microwave oven |
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