JP3084370B1 - Mixed flour for instant tempura - Google Patents

Abstract

Abstract: An instant tempura that can be easily cooked using a simple heating device such as a microwave oven without the complexity and danger of normal tempura cooking of frying with heated oil, with easy adjustment of the amount of fats and oils. Provide mixed powder for use. SOLUTION: A powdery fat or oil 3 is added to 100 parts by weight of flour.
0 to 200 parts by weight, preferably cereal flour other than flour or starches or a mixture thereof is added to the mixture.
0 parts by weight, and 1 to 50 parts by weight of a protein are further added to prepare a mixed powder for instant tempura that can be cooked except for frying. Or fried ball or tempura 1-400
The powdered granulated powder for instant tempura added by weight was added.
After mixing with ingredients such as vegetables, marine products, and meat products, and shaping it, you can cook the tempura simply by heating it in a microwave oven, oven toaster, or frying pan without frying.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mixed powder for instant tempura, which does not require frying in heated oil, that is, can be cooked other than by frying.

[0002]

2. Description of the Related Art Tempura has long been known as a cooking method capable of savoryly eating proteins and fats, and has been incorporated into Japanese food culture since ancient times. Even today, foods that become seeds such as vegetables, seafood, meat, etc. are covered with flour or other cereal flour or eggs dissolved in water (batter) and fried in heated cooking oil. Is often referred to as tempura.

[0003] As foods very similar to tempura, fried foods are prepared by coating food ingredients with a batter and sprinkling breadcrumbs on the ingredients and fried in oil, or fried foods coated with food ingredients and fried as is. There is fried food, etc., and it is called fried food including tempura.

[0004] Among these fried foods, the tempura is a cooking method that makes use of the characteristics of the ingredients. The reason for this is that the clothes made of flour, eggs, and the like cover the ingredients, so that the dehydration effect during heating is reduced. It is considered that the food is cooked in a state where the moisture in the food is retained, and the umami produced at that time does not escape and is retained in the food.

[0005] Various attempts have been made to increase the demands of the food industry by cooking the tempura as delicious as possible. For example, a method in which tempura fried in advance at a factory is frozen, and the frozen food is reheated at home with a heating device such as a microwave oven, or reprocessed at home with oil again (a method using so-called pre-fried products). Or a method in which a product simply molded without frying is distributed as frozen food and the consumer fries it at home.

[0006]

However, frozen fried products that have only been heated in a microwave oven or the like, when heated, melt ice crystals and generate a large amount of water in the clothes, so that the clothes have a dry feeling. There is a problem that the texture disappears and the texture becomes poor.

[0007] In addition, pre-fried frozen foods have a problem that starch in clothes is aged or fats and oils deteriorate during frozen storage.
So-called oil burning may occur. The pre-fried frozen food product does not have the texture of a crisp and dry garment when re-frying is performed.

[0008] In addition, what is simply molded without frying in a factory needs to be finally fried at home, which does not solve the problem of saving the troublesome cooking of fry processing.

[0009] Another problem in the prior art, other than the above, is that the types of seeds of frozen products that have been already fried or simply molded without frying in a factory are limited because they are produced in a factory. Inappropriate and effective use of ingredients, accidents such as burns and fires are likely to occur when frying at high temperatures, and oil flies during the frying process, resulting in dirty cooking areas. It is cited as a disadvantage such as ease of use.

[0010] Therefore, an object of the present invention is to solve the above-mentioned problems of the prior art, avoid the complexity and danger of cooking tempura, do not contaminate the cooking place with oil, and anyone can heat a microwave oven or the like. Tempura batter, which can be easily produced using equipment and cooked instantly, is dry, non-sticky, has a crisp texture, and has a savory flavor.

Another object of the present invention is to make it possible to avoid excessive intake of fats and oils in tempura dishes and other processed foods.

[0012]

In order to solve the above-mentioned problems, the present invention comprises a mixed powder obtained by mixing 30 to 200 parts by weight of a powdery fat or oil with 100 parts by weight of flour. It was made into an instant tempura mix powder that could be cooked.

[0013] Since the instant flour mix powder of the present invention contains a required amount of powdered fat and oil with respect to flour, the mix powder is coated on the surface of the food material and put into, for example, an oven, a microwave oven, a frying pan, or the like. With the addition of oil and fat separately prepared for cooking and frying, a simple heat cooking using conduction heat from the container, infrared rays or microwaves, etc., the powdered form of the flour or egg clothes covering the ingredients The fats and oils of the fats and oils dissolve out of the flour and are impregnated and held in the batter. Then, the eluted oils and fats serve as a heat medium, so that the ingredients for tempura can be heated at a relatively constant temperature,
That is, it can be heated and cooked in the same manner as normal frying.

Further, since the mixed powder covers the surface of the food, the water in the food is unlikely to flow out and evaporate from the surface of the food during heating and cooking, and the water in the food is heated in a state where the water is sufficiently held, The umami generated during cooking is also retained in the food.

[0015] Further, since a required amount of powdered fats and oils is blended with the flour, an appropriate amount is maintained in the batter after heating and cooking, so that the oil does not become sticky and the texture is not deteriorated. Can be flavored with cooking oil peculiar to.

The powdery fat used in this mixed powder is
Powdery fats and oils in which fats and oils are coated with an excipient, powdered fats and oils in which fats and oils are adsorbed to starch or processed starch, or mixed powders thereof can be used.

If the raw material fat of the powdery fat is a flavor oil such as a so-called seasoning oil having a taste or a fat mixed with a flavor oil, it is closer to a real tempura that has undergone the original frying process. become.

Other cereal flours and starches other than wheat flour can also be used to improve the texture of tempura.

The use of the above-mentioned instant tempura mix flour obtained by adding 1 to 150 parts by weight of cereal flour (excluding flour) or starch or a mixture thereof to 100 parts by weight of flour results in a texture of instant tempura. Can be improved sufficiently. Examples of such cereal flour include cereal flour such as rice flour and barley flour, and various starches made from potato, corn, tapioca, and the like, or a mixture thereof.

It is preferable that powdery proteins are also mixed with the mixed powder in order to facilitate the formation of instant tempura. The powdery protein is 1 to 5 per 100 parts by weight of flour.
0 parts by weight are added. Examples of proteins include casein obtained from milk, milk protein such as sodium caseinate, protein obtained from eggs, plant protein obtained from wheat and soybeans, animal protein obtained from meat and seafood, and mixtures thereof. It is.

Further, when so-called fried balls or tempura, which is obtained by frying flour with oil, is added to the mixed powder of the present invention, the appearance of the tempura becomes flowery and the texture and cooking feeling can be improved. It is preferable that 1 to 400 parts by weight of the fried ball or the tempura is added to 100 parts by weight of the flour.

Regarding excessive intake of oil, the instant tempura made with this mix contains 30 to 200 parts by weight of powdered fat and oil with respect to 100 parts by weight of flour. Can be adjusted,
Of course, you can control its intake.

[0023]

BEST MODE FOR CARRYING OUT THE INVENTION Wheat flour used in the tempura mix flour of the present invention may be any of flour, medium flour and strong flour, but preferably contains flour or flour.

Other starches and cereal flours include, for example, wheat, rice, potato, corn, tapioca starch and their modified starches, pregelatinized starch, etc. Flours such as corn, soybeans and potatoes.

The amount of the cereal flour is 1 to 150 parts by weight based on 100 parts by weight of the flour. Wheat flour is a material that not only disperses during cooking but does not dissipate during cooking, and also forms clothing that coats the surface of the food when heated. In addition, cereal flours and starches are also ingredients of the batter, but may be added as fillers in order to reduce the flour content. This is because the protein in the flour is apt to produce excess gluten, so using other flours will moderately reduce the gluten content in the tempura mix, making the instant tempura batter crispy to the touch Texture can be reliably obtained.

The powdery protein used in the present invention is an animal or vegetable protein, that is, a powder of soybean protein, casein, lactalbumin, egg white, wheat protein or the like. These proteins have the effect of causing the aqueous solution to become sticky and binding the food ingredients, and also have an appropriate hardness when heated and coagulated, so that the crust of the tempura can have a crisp texture. Instant tempura garments will also have a more fragrant flavor if moderately scorched. The amount of the powdery protein is 1 to 100 parts by weight of flour.
It is 50 parts by weight, preferably 10 to 30 parts by weight.

The powdery fats and oils used in the present invention improve the flavor and texture of instant tempura, and the types of fats and oils used as raw materials are vegetable fats and oils such as soybeans, rapeseed, corn, cottonseed, palm and sesame. And animal fats and oils such as lard, palm and fish oils, hydrogenated hardened oils, fractionated oils, fractionated hardened oils, transesterified oils, and mixed fats and oils of these animal and vegetable oils and fats.

These fats and oils are granulated by using a well-known device such as a spray drier, and the surface of the fats and oils is coated with a shaping material such as protein, dextrin, sugar, emulsifier, or the like to obtain a powdery fat or oil. Is adsorbed on a starch-processed product to make powdery fats and oils, etc. and powdered. When the fats and oils are powdered, two or more kinds of fats and oils can be produced according to their raw materials and production methods, and the produced powdery fats and oils can be mixed and used in the present invention.

The powdery fats and oils have no stickiness peculiar to fats and oils at room temperature, are powders which are easy to handle, can be easily mixed with other powdered materials, and have good fluidity of the mixed powder blended. 30 to 200 for 100 parts by weight
Mix parts by weight. If the amount of the powdered fat or oil is less than the predetermined range, the flavor peculiar to the tempura cannot be added, and if the amount exceeds the predetermined range, the tempura becomes sticky and has a poor texture. For such a reason, it is more preferable to mix 50 to 150 parts by weight of the powdery fat or oil with respect to 100 parts by weight of the flour.

Further, if a flavor oil is used for the powdery fat and oil and flavor is added in advance, a more delicious instant tempura can be manufactured. Flavor oils, such as seasoning oils, are extracted from oil-soluble flavor components contained in vegetables, seafood, meat, fruits, seeds, or oils or fats, or flavored by adding food extracts or flavors to the oils and fats. Means what you do.

When such a flavor oil is made into a powdery form, the surface of the fat and oil powder is covered, so that a unique scent or extract is less likely to volatilize and the storage stability is improved. Then, the tempura after the production has a good flavor and is full of luxury.
For example, it is possible to add meat and seafood flavors to tempura using only vegetables.

In the invention according to each claim of the present application, in addition to the powdered fats and oils, an appropriate amount of fried balls or tempura may be mixed with the mixed powder. Fried balls are made by shaping flour-based ingredients into granules and then frying them.Tempas is an irregular-shaped grain that is produced in large quantities when cooking tempura in a fryer or home pot. These may be seasoned. Seasoning may be performed with, for example, a seasoning, seaweed, ginger, or the like, and is not particularly limited.

By adding such fried balls or tempura, the texture and flavor of instant tempura cooked using the mixed powder of the present invention are improved, and a cooking feeling that is difficult to taste with ordinary instant foods is also imparted. You. Also, a so-called Hanasaki-style tempura can be made by forming a cavity composed of many pores in the garment.

[0034] The amount of the fried ball or the tempura in the mixed flour is 1 to 400 parts by weight, preferably 100 to 300 parts by weight, based on 100 parts by weight of the flour. If the amount is less than the predetermined range, the effect of improving the texture and flavor cannot be obtained. If the amount is more than the predetermined range, the texture of the clothes becomes stiff and hard, and the foodstuffs may be easily separated from each other.

The above-mentioned materials can be adjusted into calories of instant tempura by adjusting the amount of addition, and can be prepared into instant tempura having an arbitrary texture.

In order to improve the texture and flavor of the instant tempura mix powder of the present invention, seasonings, salts, spices, powdered sugar, powdered seasonings and the like are added as ingredients other than those described above. Further, a swelling agent such as carbonates and ammonium salts, an emulsifier such as sugar ester, fatty acid monoglycerin ester, sorbitan ester, polyglycerin ester and lecithin, and a water-soluble colored powder can also be added.

There are no particular problems if several kinds of the above-mentioned materials of the mixed powder are mixed in advance, or the whole amount is mixed and prepared at once.

Next, food materials to be coated with the instant tempura mix powder of the present invention are food materials for general tempura such as vegetables, seafood, meats or processed products thereof. Such foods may be either dry or frozen, but it is an essential condition that there is water on the surface of the food material in such an amount that the instant flour mix powder can adhere. If it is a dry product, reconstitute the water. If it is a raw material, use it as it is or wash it with water. If it is a frozen product, use it as it is or after thawing it. When mixing the food and the instant tempura mix powder to coat the powder, it is preferable to mix 50 to 600 parts by weight of the food with respect to 100 parts by weight of the tempura mix.

The instant tempura mix powder according to the present invention is obtained by coating the mix powder using the moisture contained in the food or the moisture adhering to the surface. There is no need to use water to add water, and there is no need to adjust the delicate mixing ratio of water and materials required for conventional batter making, stirring time, liquid temperature adjustment, etc., and a skilled technique for making tempura There is no need. Therefore, if the instant tempura mix powder of the present invention is used, anyone can easily make the tempura.

Ingredients coated with the instant tempura mix powder individually or in a plurality are molded together, and are not directly fried in heated liquid tempura oil (frying treatment), but are directly used in a microwave oven or an oven toaster, or In addition to heating and cooking in a frying pan or the like, the food may be once refrigerated or frozen, or may be stored after being lightly heated and cooked when necessary.

That is, the food material to which the instant tempura mix powder of the present invention is adhered is prepared by using a microwave oven (for home use 1-1.
5 kW) or a general-purpose heating cooker such as an oven toaster or the like, only heating on a shallow heat-resistant dish will result in an excellent instant tempura having a tempura flavor and a crisp textured garment.

When the instant tempura mix powder of the present invention is used, there is no need to adjust the batter solution, prepare the frying oil, or control the frying temperature, and use high-temperature fats and oils in terms of safety. There is no need for an operation such as processing, and the tempura can be cooked at home appropriately and easily using desired ingredients. Further, there is an advantage that the calorie control of the tempura dish can be adjusted by adjusting the amount of the powdery fats and oils, fried balls or tempura.

[0043]

EXAMPLES AND COMPARATIVE EXAMPLES Table 1 shows the composition of the mixed powders A and B for instant tempura of the example and the mixed powders C and D of the comparative example. Table 2 shows the composition I of the food material. II.

[0044]

[Table 1]

[0045]

[Table 2]

With regard to Formulation I shown in Table 2, onions and carrots were washed and then cut or cut into strips, and potatoes were cut into strips. For Formulation II, minced pork was used as it was, green peas were used by crushing, and burdock was used by returning with water and lightly squeezed. In addition, each of Formulations I and II was lightly mixed by hand to prepare a food material for tempura.

Example 1 30 g of the blended mixed powder A in Table 1 that had been well mixed in advance was sprinkled on 150 g of the food material of Formula I in Table 2 and lightly mixed in a bowl. And lightly molded by hand, place two pieces in a bakeware, and use a commercially available microwave
Cooked for minutes.

Example 2 The same material as in Example 1 was used, divided into about 20 g portions, rapidly frozen in a freezer at -80 ° C, and stored in a freezer at -20 ° C for 48 hours. Thereafter, in the same manner as in Example 1, heating cooking was performed in a home microwave oven for about 3 minutes.

Example 3 30 g of the blended mixed powder B in Table 1 mixed well in advance was mixed with the food material 55 of Formula II in Table 2.
g and mix lightly in a bowl. Approximately 25 g of the mixture
The mixture was lightly molded by hand, and cooked in a household microwave oven for 2.5 minutes in the same manner as in Example 1.

Example 4 A food material and a blended mixed powder B were used in the same manner as in Example 3, and frozen and stored under the same conditions as in Example 2.

[Comparative Example 1] A batter solution was prepared from the blended powder mixture C shown in Table 1, 30 g of the batter solution was mixed with 150 g of the food material of Formula I shown in Table 2, and the mixture was shaped by shaving the mixture. Example 1
It was cooked in a household microwave oven under the same conditions as described above.

[Comparative Example 2] Using the same batter and food ingredients as in Comparative Example 1, fried noodles were prepared.
A fry (frying) treatment was performed in palm oil at about 3 minutes.

[Comparative Example 3] A mixed powder was prepared using mix D in Table 1 and 30 g of this mixed powder was mixed in Table 2
The mixture was mixed with 60 g of the food material of II, and the mixture was put into a heat-resistant dish in an amount of about 25 g while shaping by hand, and this was cooked in a microwave for about 2.5 minutes.

[Comparative Example 4] In the same manner as in Comparative Example 3, a mixed powder was prepared using Mix Formulation D, and 30 g of the mixed powder was prepared.
Was mixed with 60 g of the food material of Formulation II in Table 2, and the mixture was adjusted in shape by hand.
Was subjected to a frying (frying) treatment in palm oil for about 3 minutes.

Comparative Example 5 Tempura, which was fried in the same manner as in Comparative Example 4, was rapidly frozen in a freezer at -80.degree. C., and then stored in a freezer at -20.degree. C. for 48 hours. Then, it was fried with palm oil at 180 ° C. for 4 minutes.

In Examples 1 to 4 and Comparative Examples 1 to 5, five panelists actually cooked and tasted the tempura, and tasted, appearance, crispness of clothes, and simplicity by using mixed powder. Was evaluated, and these results are shown in Table 3. The evaluations shown in the table were evaluated on a four-point scale: ◎: very good, 印: good, △: slightly bad, x: bad.

[0057]

[Table 3]

As is clear from the results shown in Table 3, the tempura using the mixed powder of the example is excellent in flavor and texture. Examples 1 to 4 are probably fragrant because of the use of onion-flavored powdered fats and oils.
Tempura with a flavor that enhances appetite was easily manufactured. Regarding simplicity, in Examples 1 to 4, instant tempura could be manufactured with epoch-making convenience that was incomparable to the conventional batter-making and frying methods. The appearance of the produced tempura was better when the mixed powder of the example was used than that of the comparative example.

[0059]

The mixed powder for instant tempura of the present invention comprises:
Since the mixed powder is obtained by mixing a predetermined amount of powdered fat and oil with flour, instant tempura can be cooked by heat treatment other than frying.

That is, the instant tempura mix powder of the present invention can be cooked by coating the ingredients and heating it on a container or a bakeware or the like using a heating device such as a microwave oven without adding fats and oils. In addition, it is not necessary to prepare batter solution, avoids the complexity and danger of cooking the tempura, does not contaminate the cooking place with oil, shortens the cooking time, and can easily cook the tempura.

The instant tempura mix powder of the present invention can be cooked so as to have a crispy texture without sticking the batter of the tempura, and it is possible to produce a good-quality instant tempura with a savory flavor. It is a mixed powder.

When flavor oil is used as the powdery fat or oil, which is a component of the instant tempura mix powder of the present invention, the original cooking feeling of the tempura can be obtained, and the mix powder can be mixed according to the user's preference. By changing the composition, there is also an advantage that the flavor can be adjusted and the fat content can be appropriately reduced.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Ryo Suehira, 459, Yayoi-shi, Yasushi, Kochi, 22 Kanaryu Food Industry Co., Ltd. (72) Inventor Mariko Inoue 17 Uozakihama-cho, Higashinada-ku, Kobe Ueda Oil Co., Ltd. (56) References JP-A-58-67155 (JP, A) JP-A-58-209946 (JP, A) JP-A-48-28648 (JP, A) JP-A-63-317056 (JP, A) JP-A-9-206015 (JP, A) JP-A-10-150528 (JP, A) JP-B-50-28505 (JP, A) , B2) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/176

Claims (5)

(57) [Claims] 1. A powdery fat or oil and 30 to 200 parts by weight and a flour fried ball or heaven
Mixed powder for instant tempura, which is made of a mixed powder containing 1 to 400 parts by weight of soot and can be cooked by heating other than frying . 2. The powder mixture for instant tempura according to claim 1, wherein the powdery fat or oil is a powdery fat or oil obtained by coating a fat or oil with a molding agent, a powdery fat or oil obtained by adsorbing fat or oil on starch, or a mixed powder thereof. . 3. The mixed powder for instant tempura according to claim 1, wherein the raw material fat of the powdery fat or oil is a flavor oil or a fat or oil containing a flavor oil. 4. The flour for instant tempura according to claim 1, wherein 1 to 1 part by weight of flour (excluding flour) or starch or a mixture thereof is added to 100 parts by weight of flour.
50 parts by weight of added pressure was instant tempura mixes powder. 5. The mixed powder for instant tempura according to claim 1, wherein the powdery protein is added in an amount of 1 to 100 parts by weight of flour.
50 parts by weight of added pressure was instant tempura mixes powder.