JP2021129548A - Manufacturing method of vegetable tempura - Google Patents

Abstract

To provide a manufacturing method of vegetable tempura preventing uneven coating, heating vegetables enough, preventing burnt deposits and preserving crispness of the coating and crunchiness of the vegetables in tempura process of the vegetables.SOLUTION: A manufacturing method of vegetable tempura includes: a cutting process to cut leaf vegetables; a dewatering process to remove extra moisture; a seasoning process; an oil and fat mixing process to mix the leaf vegetables and edible oil and fat which is heated to be liquid state; a cooling process; a forming process; and finally, coating and frying process.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing vegetable tempura, and particularly to a method for producing leaf vegetable tempura, which is difficult to process.

Tempura is a Japanese dish in which ingredients such as seafood and vegetables are wrapped in a garment mainly made of wheat flour and fried in oil for cooking. It is a dish that is fried in cooking oil using a tempura pot or the like.

As a general cooking method, the ingredients are sprinkled with flour (sprinkled with flour), soaked in "clothing liquid", used in a deep pot (tempura pot), and a large amount of hot oil (about 160-180 ° C). Cook by frying in. Transfer the fried tempura to a "tempura net" or "tempura bat" attached to the tempura pan and drain the oil.

The batter is made from chicken eggs, cold water, and wheat flour (soft flour). Lightly mix the flour several times to reduce gluten production. This is because gluten makes the texture of deep-fried tempura worse. The stickiness of the batter caused by gluten is called "feet coming out". Wheat flour, which produces less gluten and has been milled for some time, may be used.

Generally, "egg water" is made at a ratio of 1 egg to 2 to 3 water and the same amount of flour is mixed. It is said that when you use, you will get a crispy texture.

Fried oil is an important factor that determines the aroma of tempura. Sesame oil or cottonseed oil may be used, and a uniquely blended frying oil may be used.

When sesame oil is used, the batter becomes darker and colored "black tempura", and when salad oil is used, the batter becomes whitish "white tempura". In addition, various vegetable oils such as camellia oil, olive oil and soybean oil are used.

In addition to seafood, various vegetables and root vegetables, many ingredients such as mushrooms, bamboo shoots, and seaweed such as seaweed are used as tempura seeds.

It is said that even vegetables with lye such as udo, cod buds, and eggplants are less likely to get harsh or bitter when exposed to high temperatures of 100 ° C or higher by thinning or battering them on one side. However, it is said that it may be pretreated to prevent color change and that exposure to high temperature is not effective for all vegetables with lye.

Typical vegetable tempura seeds are eggplant, shishito, zucchini, shishito, pumpkin, etc. In addition, sweet potatoes, peppers, radish, bitter melon, celery, parsley, okra, broccoli, cauliflower, lotus root, etc. Various vegetables such as gobo are used.

These vegetables are fruit vegetables, root vegetables, etc., and leaf vegetables include child bodies such as mushrooms, stems such as asparagus, and scale stems such as onions, and general leaf vegetables include spinach and green onions. However, heading leaves such as cabbage and relatively large leaves such as Komatsuna are not used in tempura.

In addition, Patent No. 3153047 describes a method of topping only batter on the surface of fried tempura using seaweeds such as green laver and green laver, vegetables such as spinach and green laver, fried balls, and kao-bushi as topping materials. As the frying oil to be used, solid fats and oils having a melting point of about 25 ° C. or higher and 50 ° C. or lower are used, and after the tempura is fried as usual to complete the dehydration treatment, these are still hot while the fats and oils are in a melted state. It is a method of sprinkling and adhering the topping material of. By cooling the tempura to which the topping material produced by this method is attached, the oil and fat fix these topping materials to the surface of the tempura as an adhesive, so compared to the case where they are added into the batter. It is a tempura with a topping material that does not burn, has a beautiful color, and does not impair the flavor.

In addition, in Japanese Patent Application Laid-Open No. 1-41566, a permeable substance (salt, sodium glutamate) is added to the ingredients of tempura, which is mainly composed of vegetables with a high water content, to allow water to seep out, and then the clothing material is attached. The amount of water is kept to the minimum necessary, and it is frozen and stored here, and then fried to make tempura. Since there is no pretreatment for frying, heat conduction is good, frying can be done in a short time, there is no charring, there is no oiliness, and the texture and flavor are not impaired.

Japanese Patent No. 3153047 Japanese Unexamined Patent Publication No. 1-41566

In this way, conventional vegetable tempura has many fruit vegetables such as eggplant and pumpkin, and root vegetables such as sweet potato and lotus root, and among leaf vegetables, some relatively thick leaves such as onion and shiitake are compared. It was limited to small leaves.

The reason for this is that when batter is put on with thin leaves spread out and fried in oil, the batter adheres unevenly, and there are parts with and without batter, and the fried tofu is not uniform. This is because there is a problem that discoloration and scorching occur and the taste is impaired.

According to Patent No. 3153047, it is possible to produce tempura that does not cause charring due to such high temperature, has beautiful colors and does not impair the flavor, but the present invention describes the surface of tempura with only batter fried. Since it is a method of topping vegetables, the topping material (vegetables) that has been dehydrated in advance by an appropriate method such as natural drying, hot air drying, freeze drying, etc. is sprinkled and attached, so that the vegetables used are fried. It is not, and it will be different from the taste of tempura.

According to Japanese Patent Application Laid-Open No. 1-41566, the water content of vegetables is added with a penetrating substance, and the vegetables are forcibly discharged into the batter, then frozen and fried for a short time (around 1 minute). Because it is a vegetable, it is fried for only about 1 minute with the water in the vegetables being low, so it is in the same state as simply heat-treating the vegetables with low water for a short time (around 1 minute). There is a problem that the flavor is different from that of tempura because it is not steamed in hot batter, which is an effect peculiar to tempura.

In view of the above problems, in the tempura treatment of vegetables, the present invention does not make the clothes uneven, the vegetables are sufficiently heated, there is no problem of charring, and the vegetables are sufficiently in the clothes (batter). It is an object of the present invention to provide a method for producing vegetable tempura, which is in a steamed state, has the flavor of vegetables and clothes peculiar to tempura, and maintains the crispy feeling of clothes and the crispy feeling of vegetables.

The present invention can solve the above-mentioned problems by the following means.

In claim 1 of the present invention, a cutting treatment for cutting leafy vegetables, a dehydration treatment for removing excess water from the leafy vegetables, a seasoning treatment for seasoning the cut leafy vegetables, and a cut leafy vegetable after seasoning. After performing a fat mixing treatment to mix the edible fats and oils that have been heated and liquefied, a cooling treatment that cools the edible fats and oils until they solidify, and a shaping treatment that shapes the cut vegetables that have solidified the fats and oils. This is a method for producing vegetable tempura, which comprises performing a frying oil treatment after a powdering treatment and a clothing liquid immersion treatment.

The leafy vegetables belong to leafy vegetables when the vegetables are classified into three categories: fruits, leafy vegetables, and root vegetables. For example, ordinary leaves such as Chinese cabbage, Japanese mustard spinach, mustard, spinach, kikuna, green onion, wakegi, and cerule, Chinese cabbage, cabbage, Brussels sprouts, lettuce, etc. And so on, asparagus, udo, kohlrabi, bamboo mustard, etc. that become stems, Chinese cabbage, broccoli, etc. that become immature flower buds, and brussels sprouts, shiitake mushrooms, oyster mushrooms, leeks, mushrooms, etc.

The cutting process may be any state as long as it is easy to perform the shaping process described later, and may be diced or zaku-cut to about 1 cm to 2 cm.

The dehydration treatment may be carried out by any method as long as it can appropriately remove excess water from the cut leafy vegetables, and may be left on a net sieve or the like for an appropriate time to drain water, and shaken several times. It may be drained or squeezed by hand. The amount of water should be suitable for the seasoning of the post-treatment. For example, it may remove about 20% of water with respect to the total amount of cut leaf vegetables.

The seasoning treatment may be any as long as it can be seasoned with vegetables, and for example, seasoning may be performed using seasonings such as chicken stock, consomme, waper, and oyster sauce.

The fat and oil mixing treatment may be performed as long as the edible fats and oils that have been heated and liquefied are sufficiently mixed with the cut leaf vegetables after draining. It may be mixed by hand or a stirrer may be used.

The edible fat or oil is an edible fat or oil that becomes liquid when heated, and may be any fat or oil that is solidified at room temperature, and may be either a vegetable fat or oil or an animal fat or oil. For example, fats, fatty acids, shortenings, butter, cacao butter, margarine, lard, heads, coconut oil, edible refined processed fats and oils and the like may be used.

The mixture of the edible oils and fats is preferably about 5% to 15% of the leafy vegetables. If it is 5% or less, the shaping process described later becomes difficult, and if it is 15% or more, the oil content is too large and the taste is impaired.

The cooling treatment may be any one as long as the cut leaf vegetables in which the edible fats and oils are sufficiently mixed are cooled until the edible fats and oils solidify, and may be cooled by placing them in a commercially available refrigerator (about 4 ° C.). The cooling time may be as long as the sprinkled edible oil and fat is solidified, and may be, for example, about 1 hour at 4 ° C.

The shaping process may be any as long as it is made by shaping cut leaf vegetables mixed with edible oils and fats as tempura. It may be shaped like a star.

The flouring treatment may be any one as long as the flour is thinly adhered to the surface, the flour may be lightly sprinkled on the entire surface of the leafy vegetables after the shaping treatment, or the flour may be sprinkled by hand.

The batter-immersion treatment may be carried out by lightly passing the leafy vegetables powdered in the batter-liquid and immersing them. The batter may be a general tempura batter, and may be made from chicken eggs, cold water, or wheat flour (soft flour).

The frying oil treatment may be the frying oil cooking performed in the case of ordinary tempura cooking, and may be one in which the batter is fried in tempura oil at 160 ° C. to 200 ° C. until the batter is appropriately browned.

Transfer the fried tempura to a tempura bat and drain the oil to complete the tempura of leafy vegetables.

Since the cut vegetables mixed with edible fats and oils are fried on the surface, the leafy vegetables are fried in hot edible fats and oils and steamed in the wrapped garments. At the same time, it becomes a delicious tempura that retains the crispy texture of the clothes and the crispy texture of the vegetables at the same time.

With ordinary vegetable tempura, if the leafy vegetables are left as they are, the adhesion of the batter will be uneven, and the whole will not be completely wrapped, and the vegetables will not be wrapped in the batter.

In addition, the kakiage tempura, which is made by chopping vegetables, has a strong flavor of oil and batter, and the individuality of the vegetables cannot be utilized. Furthermore, since the batter is treated with frying oil in a state where the batter is clogged in the gaps between the vegetables, the batter in the gaps between the vegetables absorbs the water from the vegetables and the water does not evaporate completely, so the vegetables are not crispy and tender. It ends up.

Claim 2 of the present invention is characterized in that a flavoring treatment is performed together with a seasoning treatment.

The flavoring treatment may be any as long as it can flavor the cut leafy vegetables. For example, the flavor material may be garlic, shiso, celery, or the like, and the flavor material may be chopped and mixed, or may be processed into a powder, liquid, or sauce and mixed.

A third aspect of the present invention is characterized in that the leafy vegetables are obtained by cutting and mixing a plurality of types of leafy vegetables.

The plurality of types of leafy vegetables may be cut and mixed.

A fourth aspect of the present invention is characterized in that the plurality of leafy vegetables are separately cut and individually seasoned or flavored.

Claim 5 of the present invention is characterized in that fish or meat is mixed with leafy vegetables.

Among the fish, it is preferable that the thick one is cooked. Moreover, it is preferable that the meat is in the form of shreds.

Claim 6 of the present invention is characterized in that the leafy vegetables are cabbage, bean sprouts, Japanese mustard spinach, and mustard greens.

The present invention has the following effects.
(1) You can make vegetable tempura with an unprecedented texture that retains the crispy texture of the batter and the crispy texture of the vegetables.

(2) When shredded vegetables are made into tempura, they usually become kakiage-like tempura, but by mixing edible oils and fats with the cut vegetables, the clothing liquid does not enter the gaps between the cut vegetables, so the flavor of the vegetables themselves is utilized. You can make vegetable tempura that is not disturbed by the clothes.

(3) You can make a vegetable tempura with an unprecedented flavor and texture that makes the best use of the taste and flavor of the outer garment and frying oil and the individuality of each vegetable inside.

(4) Since the batter is applied after refrigerating and sufficiently shaping, the batter is evenly adhered and there is no problem of scorching.

(5) The cooling process makes it easier to shape the shape, and it can be shaped into various shapes as well as large and small. For example, it can be made into a cute heart shape.

(6) Seasoning of vegetables usually requires pretreatment such as boiling, but in the present invention, seasoning is possible only by mixing raw vegetables with seasoning ingredients.

(7) As with seasoning, flavoring can be achieved simply by mixing raw vegetables with flavoring ingredients.

(8) Normally, it is a single tempura, but in the present invention, edible oils and fats are mixed with the vegetables, so even if multiple types of cut vegetables are used, the clothing liquid does not get into the gaps between the vegetables, so the taste of the vegetables You can make delicious vegetable tempura while keeping the individuality of the vegetables without being damaged by the clothes.

(9) Normally, even if fish or meat is sliced into thin slices and laminated, it cannot be integrally shaped because it loses its shape. You can make delicious vegetable tempura that makes the best use of the individuality of the ingredients without losing its shape even if you add batter to the batter.

(10) Inside the sealed batter, the cut vegetables were fully steamed in a cohesive state, and the flavor of the vegetables and the batter peculiar to tempura was utilized, and the crispy feeling of the batter and the crispy feeling of the vegetables were maintained. Vegetable tempura can be produced.

It is a flow chart which shows the Example of the manufacturing method of vegetable tempura by this invention.

Next, one embodiment of the present invention will be specifically described with reference to the drawings.

FIG. 1 is a flow chart showing an example of a method for producing vegetable tempura according to the present invention. In this example, cabbage was used as a leaf vegetable.

S-1) Washing the cabbage Wash the cabbage with water.

S-2) Cut processing Cut cabbage into 1 cm square pieces.

S-3) Dehydration treatment Weigh and squeeze by hand to remove about 20% of the total weight of water. The amount of water is suitable for seasoning and flavoring in the next process.

S-4) Seasoning treatment Add an appropriate amount of consomme granules or powdered seasoning to season.

S-5) Seasoning treatment Garlic is mixed and seasoned. As the garlic, raw garlic may be grated and used, or commercially available grated garlic may be used.

S-6) Oil and fat mixing treatment Heat and melt the lard and mix. Liquid lard mixes the cabbage with a sufficient amount to spread evenly.

S-7) Cooling treatment Cool in the refrigerator (4 ° C) until the lard adhering to the surface of the cabbage solidifies. It was cooled for about 1 hour.

S-8) Shaping process With the lard solidified, it was shaped into a bale. The shaping may be any shape, for example, it may be rolled into a spherical shape by hand, or it may be shaped by putting it in a heart-shaped mold.

S-9) Refrigerating treatment After shaping, cool appropriately in a refrigerator (4 ° C). Thoroughly solidify the lard in the shaped state, shape it firmly, and store it in a refrigerator in this state.

S-10) Flouring process Sprinkle a thin layer of flour on the entire surface of the cooled and shaped cabbage seeds.

S-11) Batter immersion treatment The powdered cabbage material is passed through the batter liquid to allow the batter to adhere to the entire surface almost evenly. For the batter, cold water was added to the chicken egg and mixed well, and then flour was added and mixed.

S-12) Treatment with boiling oil The seeds of cabbage soaked in batter are treated with frying oil at 180 ° C. Fry until the batter is reasonably brown.

S-13) Completion of cabbage tempura Drain the oil and complete the cabbage tempura.

In the method for producing vegetable tempura of the present invention, the lard mixed with the cabbage is heated to a high temperature, the cabbage is in a fried state, and the inside of the garment is steamed to a high temperature. You can make a vegetable tempura with a texture and deliciousness that has never been seen before, with the full flavor and the crispness of the clothes and the crispness of the vegetables at the same time.

S-1 Cleaning of cabbage S-2 Cutting treatment S-3 Dehydration treatment S-4 Seasoning treatment S-5 Seasoning treatment S-6 Oil mixing treatment S-7 Cooling treatment S-8 Shaping treatment S-9 Refrigeration treatment S- 10 Powdering treatment S-11 Batter soaking treatment S-12 Frying oil treatment S-13 Completed cabbage tempura

Claims (7)

Cutting treatment to cut leaf vegetables, dehydration treatment to remove excess water from leaf vegetables, seasoning treatment to season the cut leaf vegetables, and heating the cut leaf vegetables after seasoning to make them liquid. After performing a fat mixing treatment for mixing edible fats and oils, a cooling treatment for cooling until the edible fats and oils solidify, and a shaping treatment for shaping cut vegetables in which the fats and oils have solidified, a powdering treatment and a clothing immersion treatment are performed. After that, a method for producing vegetable tempura, which is characterized by performing frying oil treatment.
The method for producing vegetable tempura according to claim 1, wherein the seasoning treatment is performed together with the seasoning treatment.
The method for producing vegetable tempura according to claim 1 or 2, wherein the leafy vegetables are obtained by cutting and mixing a plurality of types of leafy vegetables.
The method for producing vegetable tempura according to any one of claims 1 to 3, wherein the plurality of leafy vegetables are individually cut and seasoned or flavored separately.
The method for producing vegetable tempura according to any one of claims 1 to 4, wherein fish or meat is mixed with the leafy vegetables.
The method for producing vegetable tempura according to claim 5, wherein the leafy vegetables and fish or meat are shaped in a laminated manner. The method for producing vegetable tempura according to any one of claims 1 to 6, wherein the leafy vegetables are one or more kinds selected from cabbage, bean sprouts, Japanese mustard spinach, and mustard greens.

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