JP2020114189A - Buckwheat flour for tempura coating material and premix for tempura coating material - Google Patents

Abstract

To provide buckwheat flour and a premix for a tempura coating material to be used for preparing tempura, in which a freshly fried crispy texture and excellent crunchiness in biting can be maintained even being kept long after frying.SOLUTION: Buckwheat flour for a tempura coating material of this invention contains 5-17 mass% of protein and has an average particle diameter of 130-300 μm.SELECTED DRAWING: None

Description

The present invention relates to buckwheat flour for tempura clothing and a premix for tempura clothing.

It is generally known that buckwheat flour is used for tempura batter, and tempura with a coat made by mixing Sarashina buckwheat flour with egg yolk etc. is called "Kinpura" and was prized in the Edo period ( Patent document 1, non-patent document 2). In "The New World of Soba and Soba Cuisine" (author: Hiroyasu Nagayama, Asahiya Publishing Co., Ltd.), tempura fried in a melted batter of Sarashina powder as a savory golden garment, and fried soba as one of the soba kaiseki menu Introduced (Non-Patent Document 3).
Regarding the use of buckwheat flour in tempura batter, there are many tempura recipes that combine buckwheat flour as one of the alternative clothes on the Internet site for cooking recipes, etc. There are also shops that offer them.
By using buckwheat flour as a clothing material, it is possible to enjoy a tempura having a different flavor from the tempura made from normal wheat flour. According to the Japanese Food Standards Table, buckwheat flour is richer in vitamins and minerals than wheat flour (soft flour), and since it contains rutin, a kind of polyphenol unique to buckwheat flour, it can be expected to have a health effect.
Generally, buckwheat flour is classified into Sarashina, stuffed toy, and bush. In roll milling, Sarashina buckwheat flour is mainly composed of the central portion of buckwheat nuts, which is high in starch and low in protein content. The whole-grain flour and the bush-type buckwheat flour that have been ground including the endosperm part and the germ part except for are mainly buckwheat flour that has a protein content closer to the outer skin and has a strong color and a strong flavor. From the perspective of food analysis, which part of buckwheat flour comes from is roughly divided from the inside to the inner layer powder (first powder), middle layer powder (second powder), and outer layer powder (third powder). Powder), and is classified as a whole-layer powder that is a whole-grain powder. Although not strictly corresponding, Sarashina buckwheat flour mainly contains inner layer flour, ground stuffed buckwheat flour mainly contains whole layer flour, and bushy buckwheat flour mainly contains middle layer flour and outer layer flour.
It is generally said that tempura batter melts well in the mouth and has a crispy, crispy and crisp texture, and it is desirable that the texture can be retained for a long time. If tempura is made by simply using ground gurgurumi/buckwheat buckwheat flour, the batter for tempura has a strong stickiness due to the high protein content of the buckwheat flour, and the amount of it adheres to the ingredients increases and the clothes become heavy and crisp. With regard to the texture, the texture was poor and the batter tended to be less likely to adhere to the ingredients when the amount of water added was increased to weaken the stickiness of the batter. Since buckwheat flour has a low protein content, the use of Sarashina buckwheat flour, which is less sticky and is mainly composed of inner layer flour, makes the fried food crispy and crispy, but the texture is not sustained for a long time and is lost. There was a tendency.

"Encyclopedia of Origin of Food in Japan" (Chikuma Gakubunko) Satoshi Okada p. 197-198 Japanese History of "Food" (Kadokawa Sophia Library) Masakatsu Miyazaki p. 169 A New World of Soba and Soba Cuisine (Asahiya Publishing) Hiroyasu Nagayama

The present invention uses buckwheat flour for tempura clothing and tempura clothing for use in producing tempura that retains a crispy freshness and a crispy and crisp texture even when stored for a long time after frying. It is an issue to provide a premix for use.

The present inventor has conducted extensive studies in order to solve the above problems, and as a result, when buckwheat flour having a protein content of 5 to 17 mass% and an average particle diameter of 130 to 300 μm is used as a tempura clothing material, it can be stored for a long time after frying. In addition, they have found that it is possible to produce tempura in which the crispness of fried freshness and the crisp and crisp texture are maintained, and the present invention has been completed.

That is, the present invention includes the following aspects.
[1] Buckwheat flour for tempura clothing having a protein content of 5 to 17 mass% and an average particle diameter of 130 to 300 μm.
[2] A premix for tempura clothing, which comprises the buckwheat flour for tempura clothing according to [1].
[3] A tempura produced using the buckwheat flour for tempura clothing as described in [1] above or the premix for tempura clothing as described in [2] above.
[4] A tempura dish including a step of attaching a dressing containing the buckwheat flour for tempura dressing according to [1] or the premix for tempura dressing according to [2] to fried seeds and frying. Production method.

By manufacturing tempura using the buckwheat flour for tempura clothing material or the premix for tempura clothing material of the present invention, even after being stored for a long time after frying, it is crispy and crispy and has a crisp texture. It is possible to manufacture tempura that maintains

<Soba flour for tempura clothing>
The "tempura" in the present invention is generally a food obtained by attaching a dressing material to fried seeds such as meat, seafood, and vegetables, and then adding oil (dry heat) in a heated oil bath. The tempura in the present invention also includes fritters (Western-style tempura) and the like.

In the present invention, the "tempura clothing material" is a clothing material generally used for tempura, for example, water, a liquid material such as egg liquid is added to a powder composition mainly composed of flour to prepare a batter. Included are those that are attached to fried seeds after they are made.

The buckwheat flour for tempura clothing material of the present invention has a protein content of 5 to 17 mass% and an average particle size of 130 to 300 μm.

The average particle size of the buckwheat flour for tempura clothing material of the present invention is preferably 150 μm to 300 μm, more preferably 180 μm to 300 μm, more preferably 200 μm to 300 μm, and most preferably 250 μm to 300 μm. The effect of the present invention is exhibited within the range.
In the present invention, the average particle size refers to that determined on the basis of the particle size distribution measured by the microtrack method (laser diffraction/scattering method) and volume-based distribution. The particle size distribution measured by the volume-based distribution refers to the ratio of the particle volume to the total particle volume, and the average particle size is the particle size when the particle volume accumulated from small particles reaches 50% of the total particle volume. , That is, the median diameter.

The protein content of the buckwheat flour for tempura clothing material of the present invention is preferably 6 to 15% by mass, more preferably 11 to 15% by mass, and most preferably 12 to 13% by mass. The effect of the present invention is exhibited within the range.
In the present invention, the protein content can be measured by a conventional method. For example, it can be measured using a near infrared spectrophotometer.

The variety and production area of buckwheat that can be used as a raw material for the buckwheat flour for tempura clothing material of the present invention are not particularly limited. For example, buckwheat varieties include buckwheat, buckwheat, and autumn buckwheat, and production areas include domestic, China, North America, and Russia.

The production method for producing the buckwheat flour for tempura clothing material of the present invention is not particularly limited, and a method commonly used for buckwheat flour, for example, a roll mill or a stone mill can be used. A soba flour having a predetermined average particle diameter can be obtained by selecting a pulverized product obtained by milling buckwheat nuts with a sieve so as to have the above-mentioned average particle diameter.

<Tempura clothing material premix>
In the present invention, a premix for tempura clothing materials, which contains the buckwheat flour for tempura clothing materials, may be used.
Here, generally, the premix refers to a mixture of flour other than the flour which is the main component, a chemical expanding agent, a seasoning, a flavor, a powder raw material such as a pigment, and optionally oils and fats, etc., depending on the intended use.
The tempura clothing material premix of the present invention, in addition to the above-mentioned buckwheat flour for tempura clothing materials, a starchy raw material such as cereals and starches, an emulsifier, an egg processing powder is further added to make it lighter and more crispy. It is possible to obtain a texture that is crisp and melts in the mouth.
Examples of cereal flours include wheat flour, barley flour, rye flour, rice flour, ground flour, soybean flour, corn flour and the like. Examples of the starches include raw starch obtained from wheat, tapioca, potato, sweet potato, corn, rice, sago palm and the like, and processed starch obtained by subjecting these to a chemical treatment (for example, oxidation, etherification, esterification, crosslinking). Raw starch and modified starch are preferably used as the starch material.
If the premix for tempura of the present invention contains starch-based raw materials such as cereal flour and starches in addition to the above-mentioned buckwheat flour for tempura clothing, the starch-based raw materials included in the premix for tempura clothing (the above buckwheat flour for tempura clothing) The ratio of the buckwheat flour for tempura clothing material to the total mass is preferably 45 to 100% by mass, more preferably 55 to 92.5% by mass, and further preferably 60 to 90% by mass.
When the tempura clothing premix of the present invention contains starches, the ratio of the starches to the total mass of the starchy raw material (including the tempura clothing buckwheat flour) contained in the tempura clothing premix is preferably It is 0 to 55% by mass, more preferably 7.5 to 45% by mass, and further preferably 10 to 40% by mass.
The emulsifier can be used without particular limitation, and examples thereof include glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithin. The emulsifier is preferably 0 to 2.0% by mass, more preferably 0.1 to 1.5% by mass, further preferably 0.5 to 1.0% by mass, based on the total amount of the premix for tempura clothing. Can be included in an amount of.
As the processed egg powder, chicken egg powder, egg white powder, egg yolk powder and the like can be used. The processed egg powder is preferably 0 to 2.0% by mass, more preferably 0.1 to 1.5% by mass, and still more preferably 0.5 to 1.0, based on the total amount of the premix for tempura clothing. It can be included in an amount of% by weight.
The tempura clothing material premix of the present invention includes buckwheat flour for tempura clothing materials, starchy raw materials such as cereal flours and starches, emulsifiers, egg processed powders, baking powder, baking soda, swelling powder, ispata, etc. Usually used to make tempura such as leavening agents, milk proteins, vegetable proteins, fats and oils, thickening polysaccharides, dextrins, sugars, salt, inorganic salts, seasonings, spices, spices, colorants, preservatives, etc. Can be included.

<Tempura and method of manufacturing tempura>

The tempura of the present invention can be produced according to a conventional method except that it includes a step of adhering a clothing material containing the above buckwheat flour for tempura clothing material or a premix for tempura clothing material to fried seeds and frying. For example, a buckwheat flour for tempura clothes or a premix for tempura clothes is prepared as a batter liquid, and the fried seed is a seasoning liquid optionally containing a powder seasoning or a powder seasoning and/or a liquid seasoning. It is prepared by seasoning, optionally adhering a dusting powder mainly composed of flour such as wheat flour, coating a batter solution, and then frying in edible oil heated to 60 to 190°C.

In the production of the tempura of the present invention, in addition to the buckwheat flour for tempura clothes, any one can be used as long as it is usually used in the production of tempura. For example, wheat flour, barley flour, rye flour, rice flour, hie flour, soybean flour, corn flour and other cereals; wheat, tapioca, potatoes, sweet potato, corn, rice, raw starch obtained from sago palm and the like, and chemical treatment ( For example, processed starch that has been oxidized, etherified, esterified, cross-linked, etc.; swelling agents such as baking powder, baking soda, puffer powder, ispata; processed egg powder such as chicken egg powder, egg white powder, egg yolk powder; milk protein, vegetable protein, Examples thereof include oils and fats, thickening polysaccharides, dextrins, sugars, salt, inorganic salts, seasonings, spices, flavors, colorants, preservatives and the like.
In the method for producing tempura of the present invention, the edible oil used for the oil can includes rapeseed oil, sesame oil, soybean oil, corn oil, safflower oil, olive oil, rice oil, cottonseed oil, sunflower oil, salad oil, shortening, lard, etc. Can be used.
In the method for producing tempura of the present invention, the ingredients (fried food) include, but are not limited to, foodstuffs such as meat, seafood, vegetables and wild vegetables.

In the frying step, the heating temperature and heating time are not particularly limited, but can be appropriately changed depending on the type of tempura.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.

平均粒径は、粒度分布測定値の累積５０％の粒径を記載している。 Production Example 1 Production of standard buckwheat flour Chinese noodles (brown buckwheat noodles with buckwheat husks removed) were crushed with a small flour mill (Kamiko Co., Ltd. “Yamabiko No. L type”) and the opening was 180 μm. Soba flour M was obtained by passing through the sieve. The crushed material that did not pass through the sieve was further crushed and sieved with a sieve having an opening of 180 μm, and the one that passed through the sieve was designated as buckwheat flour A-1. The crushed material that did not pass through the sieve was further crushed, and similarly sieved with a sieve having an opening of 180 μm, and the one that passed through the sieve was designated as buckwheat flour A-2. The crushed material that did not pass through the sieve was further crushed, and similarly sieved with a sieve having an opening of 180 μm, and what passed through the sieve was designated as buckwheat flour B. Similarly, the crushed product that did not pass through the sieve was crushed and sieved with a sieve having an opening of 180 μm, and the product that passed through the sieve was designated as buckwheat flour B-2. The pulverized product that did not pass through the sieve was designated as B-3. Buckwheat flour B and buckwheat flour B-2 were mixed at a mass ratio of about 7:3 to obtain buckwheat flour C. Buckwheat flour B and buckwheat flour B-2 were mixed at a mass ratio of about 4:6 to obtain buckwheat flour D. Buckwheat flour B-2 and buckwheat flour B-3 were mixed at a mass ratio of about 1:1 to obtain buckwheat flour N.
The obtained buckwheat flour was subjected to particle size distribution measurement by Microtrac method (Microtrac Bell Co., MT3000) and near-infrared spectrophotometry (Nireco: DS2500). Table 1 shows the protein amount and average particle size (volume-based median diameter) of the powder.
Table 1

The average particle size describes the particle size of 50% of the cumulative particle size distribution measurement values.

Test 1 Production of premix for tempura clothing and production of tempura using premix 90 parts by mass of buckwheat flour (buckwheat flour obtained in Production Example 1), 10 parts by mass of phosphoric acid cross-linked tapioca starch (Matsuya Chemical Industry, Pine bake CC) and 1 part by mass of baking powder (Okuno Seiyaku Kogyo Co., Ltd., top swelling powder 750) are put into a mixer (FMI, kitchen aid mixer KSM5) and mixed at low speed for 3 minutes using a beater. A premix was produced.
100 parts by mass of the premix and 180 parts by mass of water were put into a bowl and mixed to prepare a batter. A 1 cm-thick sliced sweet potato was attached with a batter and fried in rapeseed oil at 160 to 170° C. for 2 minutes and 30 seconds to prepare tempura.
The amount of water used for preparing the batter was appropriately increased or decreased in order to adjust the viscosity so that the amount of the batter liquid adhering to the fried seed was constant. In this test example, the viscosity is such that 2 to 3 g of the batter liquid adheres to sweet potatoes having a thickness of 1 cm and a diameter of 3.5 cm, which is 800 to 1000 mPa·s as a standard.
Immediately after frying the obtained tempura (0 hour) and allowing it to stand at room temperature for 3 hours, 10 skilled panelists evaluated the texture (crispness) in accordance with Evaluation Criteria Table 1. In addition, in the evaluation criteria, the tempura immediately after being fried, which was produced using a standard tempura clothing material premix using wheat flour (manufactured by Nippon Flour Milling Co., Ltd.) in place of buckwheat flour, was evaluated as 5 points and standard. Immediately after fried tempura produced using buckwheat flour C, which is a noodle flour, was evaluated as 3 points. The results are shown in Table 2.

表２

Evaluation criteria table 1

Table 2

With buckwheat flour A-2 and buckwheat flour B, the texture of freshly fried food was good with crispy and crispy crispness, but after 3 hours, it was sticky and crisp. With buckwheat flour C and buckwheat flour D, the fried food had a normal texture, but after 3 hours, it was not preferable because it had stickiness and poor crispness.

Production Example 2 Various types of buckwheat flour from different production areas (Chinese and Russian) were crushed with a small stone mill (Tanikai Iron Works Co., Ltd., stone mortar mill), and the resulting buckwheat flour was opened at 710 μm and 600 μm. , Buckwheat flours E to L and O were passed through sieves of 500 μm, 425 μm, 355 μm, 300 μm, and 125 μm. Buckwheat flour A-1, buckwheat flour M, and buckwheat flour N were produced by the method of Production Example 1.
The buckwheat flours A-1, M and N, the buckwheat flours E, F, H, J, K and L, and the buckwheat flours G and I are derived from the same peeled fruit.
The amount of protein and the average particle size of each buckwheat flour were measured and are shown in Table 3.
Table 3

Test 2 Effect of average particle size of buckwheat flour on texture of tempura Tempura was manufactured according to Test 1 except that buckwheat flour was changed to buckwheat flour E to O or buckwheat flour A-1, and the texture was evaluated according to Evaluation Criteria Table 1. (Crispy feeling and roughness) were evaluated. The results are shown in Table 4.
The texture of freshly fried buckwheat flour was crisp and good. The buckwheat flours E to I and buckwheat flour A-1 of the examples maintained a crisp texture even after 3 hours, but the buckwheat flours J to M of the comparative examples had a slightly numbness and poor crispness. .. In particular, buckwheat flour O having an average particle size of more than 300 μm was not suitable as a clothing material because it had a rough texture and a texture that hits teeth. Although buckwheat flour N having a protein content of more than 17% had a strong soba flavor, it had a sticky taste and had a texture not suitable as a clothing material.
Table 4

生澱粉：馬鈴薯生澱粉（松谷化学工業、松谷かめ）
酢酸澱粉：酢酸タピオカ澱粉（松谷化学工業、松谷さくら２）
酸化澱粉：酸化タピオカ澱粉（松谷化学工業、スタビローズＴ１０）
リン酸架橋澱粉：リン酸架橋タピオカ澱粉（松谷化学工業、パインベークＣＣ）
エーテル化澱粉：ヒドロキシプロピルリン酸架橋タピオカ澱粉（松谷化学工業、ゆり） Test 3 Effect of starch type on texture of tempura Tempura was produced according to Test 1 except that the type of starch was changed as shown in Table 5 using buckwheat flour H, and texture according to Evaluation Criteria Table 1 ( Crisp feeling) was evaluated. The results are shown in Table 5.
When any of the starches was used, the texture of fried food was crisp, and the texture was crisp even after 3 hours. Among them, raw starch, phosphoric acid cross-linked starch, and oxidized starch had a more crisp texture.
Table 5

Raw starch: potato raw starch (Matsutani Chemical Co., Ltd., Matsutani turtle)
Starch acetate: Tapioca acetate starch (Matsuya Chemical Industry, Matsutani Sakura 2)
Oxidized starch: Oxidized tapioca starch (Matsuya Chemical Industry, Stabilose T10)
Phosphoric acid cross-linked starch: Phosphoric acid cross-linked tapioca starch (Matsuya Chemical Industry, Pine Bake CC)
Etherified starch: Hydroxypropyl phosphate cross-linked tapioca starch (Matsuya Chemical Industry, Yuri)

Test 4 Effect of amount of starch on texture of tempura Tempura was produced and evaluated according to Test 1 except that buckwheat flour H was used and the amount of phosphate cross-linked tapioca starch (Matsuya Chemical Co., Ltd., Pine Bake CC) was changed. The texture (crispness) was evaluated according to the standard table 1. The results are shown in Table 6.
When 5% by mass of starch was added, the batter became lighter and crispy texture than 0% by mass, and as the amount of starch added increased, the texture became lighter and crispy and crisp. When it was added in an amount of more than 40% by mass, the texture was as crisp as that of the premix using wheat flour, but the texture was hard and the color tone was white and almost no characteristics of buckwheat flour were felt.
Table 6

Test 5 Effect of emulsifier on texture of tempura 90 parts by mass buckwheat flour H, 10 parts by mass phosphoric acid cross-linked tapioca starch (Matsutani Chemical Co., Pine Bake CC) and 1 part by mass baking powder (Okuno Pharmaceutical Co., Ltd. top fluffing powder) 750) was mixed with an emulsifier (TAIYO CHEMICAL, Sanlecithin B11) to prepare a premix. Tempura was produced according to Test 1, and the texture (crispness) was evaluated according to Evaluation Criteria Table 1. The results are shown in Table 7.
The combination of the emulsifier improved the crispness and crispness.
Table 7

Test 6 Effect of egg-processed powder on texture of tempura 90 parts by mass buckwheat flour, 10 parts by mass phosphoric acid cross-linked tapioca starch (Matsutani Chemical Co., Pine Bake CC), baking powder (Okuno Pharmaceutical Co., Top fluffing powder 750) , Egg white powder (Taiyo Kagaku, Sankirara 21), egg yolk powder (Mitsutomo) and whole egg powder (Mitsutomo) were mixed to produce a premix. Tempura was produced and evaluated according to Test 1. The results are shown in Table 8. As a result, by making a premix of buckwheat flour with auxiliary materials, etc., it was possible to produce tempura having a crispy and crisp texture and a texture that melts in the mouth better than when buckwheat flour alone was used.

Table 8

Claims (4)

Buckwheat flour for tempura clothing having a protein content of 5 to 17 mass% and an average particle diameter of 130 to 300 μm. A premix for tempura clothing, comprising the buckwheat flour for tempura clothing according to claim 1. A tempura produced using the buckwheat flour for tempura clothing material according to claim 1 or the premix for tempura clothing material according to claim 2. A method for producing tempura, comprising a step of adhering a clothing material containing the buckwheat flour for tempura clothing material according to claim 1 or the premix for tempura clothing material according to claim 2 to fried seeds and frying.