JP3130518B2 - Processed food for instant tempura and tempura-like food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed food for instant tempura, which can be cooked by heating other than fried rice, and a tempura-like food obtained by heat-treating the processed food for instant tempura.

[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 foodstuffs with batter and sprinkling breadcrumbs on the foodstuffs and fried with oil, or fried foods coated with foodstuffs 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 cook the delicious tempura as simply as possible, thereby expanding demand in the food industry. 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 the original tempura batter with a dry and dry feeling when re-frying is performed.

[0008] In addition, what is simply molded without frying in a factory needs to be finally fried at home, and it has not been possible to solve the problem of saving the troublesome cooking of frying.

[0009] As a specific problem other than the above, there is a problem that, in the case of a conventional frozen frozen product or a product simply molded without frying in a factory, foodstuffs to be seeds for factory production are determined in advance. Foods cannot be used properly, burns and fires are likely to occur when performing frying due to high temperature, and there is a danger. And the like.

Therefore, an object of the present invention is to solve the above-mentioned problems, avoid the complexity and danger of cooking tempura, do not contaminate the cooking place with oil, and allow anyone to easily use a heating device such as a microwave oven. The tempura batter that can be produced and cooked instantly is dry, non-greasy, has a crisp texture, and has a savory flavor, processed food for instant tempura, and cooked tempura-like food (instant tempura tofu) Called.)

Another object of the present invention is as follows.
The aim is to avoid excessive intake of fats and oils in tempura dishes and other processed foods.

[0012]

In order to solve the above-mentioned problems, in the present invention, a part or the whole of the surface of the food material for tempura is powdered oil and fat in an amount of 30 to 200 parts by weight per 100 parts by weight of flour. Parts and flour fried balls or heaven
The processed food for instant tempura was obtained by coating the mixed powder in which the residue was mixed with 1 to 400 parts by weight .

[0013] Alternatively, the processed food for instant tempura is cooked without fried and cooked as a tempura-shaped food.

The mixed powder used in the present invention contains a required amount of powdered fat and oil with respect to wheat flour, so that the mixed powder is coated on the surface of food and put into, for example, an oven, a microwave oven, a frying pan, or the like. When heating and cooking without adding fats and oils, the flour coagulates and covers the food ingredients, and the fats and oils of the powdery fats and oils are eluted from the flour, and the liquid oil is impregnated and held in the batter made of the hardened flour. Then, the eluted oils and fats can be used as a heat medium to heat the foodstuff at a relatively constant temperature, and the cooked food for instant tempura can be heated and cooked under the same conditions as in the ordinary frying treatment without frying.

Further, in the processed food for instant tempura of the present invention, since the mixed powder covers the surface of the food, the moisture in the food is less likely to flow out or evaporate from the surface of the food during heating and cooking. Is heated in a state where the water is sufficiently held, and a tempura-like food in which umami generated during cooking is held in food can be produced.

Further, since a required amount of powdered fat or oil is blended with the flour, an appropriate amount of the powdered fat is kept in the batter after heating and cooking, and the oil does not become sticky and deteriorates the texture. It becomes a tempura-like food flavored with edible oil peculiar to Japan.

The powdery fats and oils used in the invention of the present application are powdery fats and oils coated with fats and oils or powdered fats and fats obtained by adsorbing fats and oils on starch or processed starch.
Alternatively, a mixed powder of these can be used.

If the raw material fat of the powdery fat or oil is a flavor oil or a fat mixed with a flavor oil, for example, a so-called seasoning oil having a taste, it becomes closer to a real tempura having a cooking feeling. .

In addition, cereal flours and starches other than wheat flour can also be used to improve the texture of tempura. That is, cereal flour (excluding flour) or starch or a mixture thereof is added to the mixed flour. Addition of 1 to 150 parts by weight of cereal flours and starches other than flour per 100 parts by weight of flour greatly improves the texture of instant tempura. The cereal flour mentioned here includes cereal flour such as rice flour and barley flour, and the starches include various starches such as potato, corn, tapioca and the like, and these may be used as a mixture.

In order to facilitate the formation of instant tempura, proteins are preferably incorporated into the mixed powder. That is, powdery proteins are added to the mixed powder.
Proteins are added in an amount of 1 to 50 parts by weight per 100 parts by weight of flour. Examples of the proteins include milk proteins such as casein and sodium caseinate obtained from cow's milk, proteins obtained from eggs, plant proteins obtained from wheat and soybeans, animal proteins obtained from meat and seafood, and mixtures thereof.

When a so-called fried ball or tempura, which is obtained by frying flour with oil, is added to the above-mentioned mixed powder, the appearance of the tempura becomes flowery and the texture and cooking feeling can be improved. It is preferable to add 1 to 400 parts by weight of fried ball or tempura per 100 parts by weight of flour.

The tempura-shaped food of the present invention produced using such a mixed powder can control the fat content by adjusting the amount of the powdered fat or oil, fried balls or tempura in the mixed powder. It is easy to adjust the amount and helps solve the problem of oil overdose mentioned above.

[0023]

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

Other starches and cereal flours include, for example, wheat, rice, potato, corn, tapioca starch and their modified starches or pregelatinized starches, or dry and crushed cereals such as rice, barley, corn, Flours such as soybeans and potatoes. The blending amount of the cereal flour is 1 to 150 parts by weight based on 100 parts by weight of the flour.

Flour not only acts as a binder but also forms a batter that coats the surface of the food material when heated, so that a plurality of food materials serving as fried seeds do not disperse during cooking.

Grain flour and starch are also ingredients of the batter, but may be added to reduce the flour content. This is because the protein contained in the flour is apt to produce gluten, and the crispy texture of the tempura-like food can be more reliably obtained by reducing the gluten content in the mix for tempura by using other flours in combination. .

The powdery protein used in the present invention is an animal or plant 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 foodstuffs, and when heated and coagulated, have an appropriate degree of hardness, so that the crust of the tempura can have a crispy texture. The instant tempura batter is further given a savory flavor by producing an appropriate degree of scorching. 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. The fats and oils include vegetable oils such as soybeans, rapeseed, corn, cottonseed, palm, sesame and the like. Animal fats and oils such as lard, palm and fish oil, hydrogenated hydrogenated oils, fractionated oils, fractionated hardened oils, transesterified oils, and mixed oils and fats of these animal and vegetable oils and fats.

The surface of these fats and oils is coated with a shaping material such as protein, dextrin, sugar, emulsifier or the like using a device such as a spray drier to obtain powdered fats or oils.
Alternatively, powdered fats and oils in which fats and oils are adsorbed to a starch-processed product, or a mixture thereof are used.

These powdery fats and oils are mixed in an amount of 30 to 200 parts by weight with respect to 100 parts by weight of flour.
It is preferred to mix parts by weight. If the amount is less than the predetermined range, it is difficult to add a flavor unique to the tempura, and if the amount exceeds the predetermined range, the oil becomes sticky and the texture becomes poor. The powdery fats and oils have no stickiness peculiar to fats and oils at room temperature and are in a powdery form that is easy to handle.

Further, by adding a flavor to this fat or oil in advance, a more delicious instant tempura can be produced. That is, a flavor oil is used for fats and oils. Flavor oils are, for example, seasoning oils, vegetables, seafood, meat, fruits, oils or fats extracted from oil-soluble flavor components contained in seeds, or oils and fats, added with food extracts and flavors to add flavor. The one attached. If this flavor oil is powdered, the surface of the fat or oil powder is coated, so that a unique fragrance or extract is less likely to evaporate 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 wheat flour as the main component into granules and then frying.
It is an irregular shaped grain that is generated in large quantities when cooking the tempura in a fryer or a home pot, and may be seasoned. Seasoning may be performed with, for example, a seasoning, seaweed or ginger, and is not particularly limited.

By adding such fried balls or tempura, the texture and flavor of the tempura prepared using the mixed powder of the present invention are improved, and the instant tempura-like food is also given a cooking feeling. By forming cavities such as pores in the garment, a so-called Hanasaki tempura can be produced. The amount of the fried ball or tempura is 1 to 400 parts by weight, preferably 100 to 100 parts by weight, based on 100 parts by weight of the flour.
300 parts by weight. If the amount is less than the predetermined range, the effect of improving the texture and flavor cannot be obtained. If the amount is larger than the predetermined range, the texture of the clothes becomes stiff and hard, and the foods may be easily separated from each other.

By adjusting the amount of these oil-containing materials, the calories in the tempura can be adjusted and the texture can be freely changed in various ways.

The processed food for instant tempura and the tempura-like food of the present invention may further contain seasonings, salts, spices, powdered sugar, powdered seasonings, etc. in addition to the above in order to improve the texture and flavor. You may add swelling agents such as carbonates and ammonium salts, emulsifiers such as sugar ester, fatty acid monoglycerin ester, sorbitan ester, polyglycerin ester, lecithin, and water-soluble colored powder.

Some of the above-mentioned materials of the mixed powder may be mixed in advance, or there is no problem even if the whole amount is mixed at once.

Next, food materials that can be used in the tempura mix of the present invention include general food materials for tempura, such as vegetables, seafood, meat, or processed products thereof, and raw food materials, dried food products, and the like. And frozen products, but it is an essential condition that water is present on the surface of the food material. 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 defrost it before use. These ingredients are mixed in an amount of 50 to 600 parts by weight based on 100 parts by weight of the tempura mix.

The processed food for instant tempura and the tempura-like food of the present invention are obtained by coating the mixed powder by using the moisture contained in the food or the moisture adhering to the surface, so that it can be used for ordinary batters. There is almost no need to actively add water like a mix, and there is no need to perform a predetermined accurate mixing ratio of water and ingredients necessary for batter making, stirring time, temperature adjustment of the liquid, etc. There is no need for skilled techniques for making tempura.

The instant tempura mix powder and the ingredients are mixed and molded (processed food for instant tempura), and are not directly fried in heated oil, but are directly processed in a microwave oven, oven toaster, or a frying pan or the like. Can be cooked. Further, the processed food for instant tempura may be temporarily refrigerated without heating, or may be frozen and stored, or may be heated once and then cooked when necessary.

The processed food for instant tempura of the present invention can be cooked simply by heating it with a simple cooker such as a microwave oven (1 to 1.5 kW for home use) or an oven toaster, and the necessary cooking is completed.
An excellent tempura-like food having a fresh flavor and a crisp texture can be easily prepared.

Further, the processed food for instant tempura of the present invention can be prepared without worrying about troublesome preparation of batter liquid, preparation of frying oil and processing time, that is, using heated oils and fats and eliminating the frying treatment. It can be manufactured. In addition, there is also an advantage that the calorie of this kind of food can be easily adjusted by adjusting the amount of the oil-containing material such as powdered fats and oils, fried balls or tempura.

[0042]

EXAMPLES AND COMPARATIVE EXAMPLES Table 1 shows the mixed powders A and B for instant tempura of the example and the mixed powders C and D of the comparative example, and Table 2 shows the composition of the food materials. For the formulations shown in Table 2, after washing, the onions and carrots were cut into combs and strips, and the potatoes used were strips.

[0043]

[Table 1]

[0044]

[Table 2]

Example 1 30 g of the blended mixed powder in Table 1 that had been mixed well in advance was mixed with the food material 15 in Table 2.
Then, the mixture was lightly mixed in a bowl, divided into approximately 20 g portions, and lightly molded by hand. Two of them were placed in a dish, and the mixture was directly cooked in a commercially available microwave oven for 2.5 minutes.

Example 2 30 g of the blended mixed powder A in Table 1 which had been well mixed in advance was mixed with the food material 1 in Table 2.
Sprinkle into 50 g, mix lightly in a bowl, divide into about 20 g and lightly mold by hand.
This was quickly frozen in a freezer at -80 ° C,
Stored in a 0 ° C. freezer for 48 hours. Then, Example 1
In the same manner as described above, cooking was carried out for about 3 minutes in a household microwave oven.

[Comparative Example 1] A batter solution was prepared from the mixed powder C in Table 1, and 30 g of the batter solution was mixed with 150 g of a food material compounded as shown in Table 2 while shaping with a bowl. Approximately 20 g was placed in a dish and cooked in a household microwave for 2.5 minutes in the same manner as in Example 1.

[Comparative Example 2] 30 g of the mix D shown in Table 1 which had been well mixed in advance was mixed with 150 g of a food material having the mix shown in Table 2 and divided into approximately 20 g portions and lightly molded by hand. Was fried in palm oil at 180 ° C. for 3 minutes.

Comparative Example 3 As in Comparative Example 2, 30 g of the well-mixed mix D in Table 1 was mixed with 150 g of a food material having the composition shown in Table 2, and the mixture was lightly hand-divided into about 20 g portions. The product was subjected to a heat treatment for 2.5 minutes in a household microwave oven.

The fried tempura-shaped foods of Examples 1 to 2 and Comparative Examples 1 to 3 were actually cooked by five panelists and tasted for the prepared tempura and control products, and the flavor, appearance, and crispness (food) Feelings) and the evaluation of simplicity when using the mix are shown in Table 3.

As a control product, a batter solution was prepared from the mixed powder C in Table 1, 30 g of the batter solution was mixed with 150 g of food material having the composition shown in Table 2, and the mixture was adjusted with a ball-sharpener. Normally fried tempura food was used, in which 20 g of each was fried in palm oil at 180 ° C. for 3 minutes.

The evaluations shown in Table 3 are as follows: ◎: very good as compared with the control; ○: good; △: somewhat bad; ×:
It is a bad four-level evaluation.

[0053]

[Table 3]

As is clear from the results in Table 3, the tempura food using the mixed powder of the example was excellent in flavor and texture. In Examples 1 and 2, a tempura-like food that was fragrant and had an increased appetite could be easily produced. It should be noted that the simplicity of Examples 1 and 2 was evaluated as an epoch-making convenience that was incomparable with conventional batter-making and frying methods.

[0055]

As described above, the processed food for instant tempura of the present invention does not require the preparation of a batter solution when cooking the tempura, since the mixed powder obtained by mixing the flour with a predetermined amount of powdered fat and oil is coated on the food material for the tempura. And can be cooked without frying, without the need for the conventional frying process of immersing in high-temperature liquid tempura oil, and instant cooking that can be cooked without oil stains and the complexity and danger of work Processed food for tempura.

That is, the processed food for instant tempura of the present invention can be easily prepared on a tableware such as a container or a baking dish using a heating device such as a microwave oven.

A processed food for instant tempura or a tempura-like food using a flavoring oil such as seasoning oil as the powdered fat or oil has an enhanced flavor and a more cooked feeling. Also, if fried balls or tempura are included in the mix, the tempura will be even closer to the tempura that has been subjected to the usual frying process, and a more favorable texture and flavor can be obtained.

Further, the processed food for instant tempura or the tempura-like food of the present invention can have the composition of the mixed powder appropriately changed according to the user's preference and need, and the content of fats and oils in clothes can be adjusted. It can be easily done.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Ryo Suehira, Yanai-shi, 459, 22-year-old ancient cultivation within Kinryu Food Industry Co., Ltd. (72) Inventor Yoshikazu Tsujiwaki 17, Uozakihama-cho, Higashinada-ku, Kobe (72) Inventor Mariko Inoue 17 Uozakihama-cho, Higashinada-ku, Kobe Ueda Oil Co., Ltd. (56) References JP-A-58-67155 (JP, A) JP-A-60-172266 (JP, A) JP 4-365457 (JP, A) JP-A-11-46711 (JP, A) JP-A 10-327788 (JP, A) JP-A 10-248487 (JP, A) JP 10-234325 (JP , A) (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/176 A23L 1/01

Claims (6)

(57) [Claims] 1. A part or the whole of the surface of a food material for tempura, powdery fat or oil 30 to 2 with respect to 100 parts by weight of flour.
1 to 4 parts by weight of 00 parts by weight and flour
Processed food for instant tempura covered with mixed powder mixed with 00 parts by weight . 2. The processed food 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. 3. The processed food for instant tempura according to claim 1 or 2, wherein 1 to 50 parts by weight of powdery protein is added to 100 parts by weight of flour to the mixed flour. processed food. 4. The processed food for instant tempura according to claim 1, wherein the mixed flour contains 1 to 150 parts by weight of cereal flour (excluding flour) or starch or a mixture thereof with respect to 100 parts by weight of flour. Processed food for instant tempura, characterized by being added. 5. A processed food for instant tempura obtained by freezing the processed food for instant tempura according to claim 1 or 2. 6. A tempura-like food obtained by cooking the processed food for instant tempura according to any one of claims 1 to 5 except for cooking with a frying sauce.