JP3399296B2 - Tempura flour composition and tempura using the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tempura powder composition which can maintain its crispy feeling even when it is reheated in a microwave oven after being frozen, and a tempura using the same.

[0002]

2. Description of the Related Art Tempura is a traditional Japanese food such as tempura, shrimp tempura, and bamboo ring tempura. The deliciousness of this tempura may be due to the texture and taste of the ingredients mixed with the texture of the crispy tempura batter. This crisp texture is very abstract, but it expresses the hardness of food in a sensual way. For example, when expressed in three stages, it is classified into sticky, crispy, and crunchy, and crispy. Has an intermediate hardness.

The crispy texture of this tempura absorbs moisture and becomes a soft texture with the passage of time after frying, so that the tempura has a crispy texture even after a lapse of time. You have to devise so that you can do it. Naturally, it is preferable to perform fry cooking immediately before eating, but fry cooking has been avoided in recent years because it involves problems such as dirt due to dispersion of frying oil in the kitchen and disposal of waste oil. There is a tendency, and proposals have been made to easily cook fried foods using wheat dough such as spring rolls, and to provide fried foods with a function of maintaining a crispy feeling after frying.
For example, in Japanese Patent Laid-Open No. 30651/1991, a batter dough is added with bead-shaped high melting point oil and an emulsifier to have a function of maintaining crispness even after frying. By adding a large amount of fats and oils with a melting point that does not make you feel, you can easily cook in a microwave oven or oven without cooking with frying oil to obtain a crispy texture. There is. Further, Japanese Patent Application Laid-Open No. 7-213244 proposes a fried food material in which trehalose is added to tempura powder to give a crispy texture. Further, JP-A-8-140610 discloses that the appearance (flower bloom) and texture of tempura are improved, and at the same time, a fried food containing an organic acid or a salt thereof and an organic acid monoglyceride for suppressing the sagging of clothes and oil shavings. A clothing material is disclosed. However, with organic acids (salts) and organic acid monoglycerides, there is a problem that the scattering of clothes is severe and the texture of the flowering parts of tempura tends to be hard, which is close to a crunchy feeling and is not sufficient to be crispy. Also, even if only trehalose is used, the texture after frying becomes a viscous texture close to a crunchy texture rather than a crispy texture. Further, in recent years, with the rapid spread of cooked frozen foods, consumers often purchase frozen fried cooked foods and cook them by microwave oven when they want to. The performance required for this fried frozen food is the function of maintaining the crispness when it is ranged up after it has been frozen and distributed, and is a simple cooking method for maintaining and improving the crispness after frying as described above. It cannot be solved by the proposal of law. That is, in the above-mentioned proposal, the current situation is that the consumer has not reached the desired level of maintaining the crispness in the thawing cooking with a microwave oven or the like after frozen storage.

[0004]

In view of the above-mentioned circumstances, the present invention uses a tempura powder composition which retains a crispy freshly fried food even if it is thawed and heated in a microwave oven after being frozen and stored. It is to provide tempura.

[0005]

Means for Solving the Problems The inventors of the present invention conducted extensive studies on the above problems, and found that, in maintaining the crispiness in frozen storage, specific fats and oils, emulsifiers, and sugars were specified in the tempura powder used for tempura. It has been found that the tempura having a batter made of the tempura powder composition prepared by mixing the ingredients in a ratio enhances the crispness maintaining function, and the present invention has been completed.

That is, according to the present invention, 1 to 10% by weight of isolated soybean protein, 0.1 to 1.0% by weight of glycerin organic acid ester, and 1 to 1% of hydrogenated oil powder in tempura flour containing wheat flour as a main component. A tempura powder composition containing 10% by weight of trehalose and 1 to 10% by weight of trehalose, and a tempura using the tempura powder composition as a clothing material. The melting point of the hardened oil powder is preferably 40 ° C to 60 ° C. The glycerin organic acid ester is preferably succinic acid monoester or diacetyl tartaric acid monoester, either alone or as a mixture.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The feature of the present invention is that the soybean protein isolate, glycerin organic acid ester, hydrogenated oil powder and trehalose are contained in a specific amount in tempura powder. If any of the constituents are lacking, the effect of maintaining the crispy feeling in the thawing cooking with a microwave oven or the like after frozen storage cannot be obtained.

The wheat flour which is the main component of the tempura powder of the present invention is not limited, and it is classified into strong flour, semi-strong flour, medium-strength flour, and weak flour by type, and first-class flour, quasi-first-class flour by grade.
Any of third-class powder and powdered powder can be used, and the type is not limited as long as it is manufactured by a conventional method such as roll crushing, bran sieving and bleaching, and can be freely selected regardless of the amount of gluten contained. . Depending on the type, the amount of gluten contained is approximately 20-
It varies in the range of 40%. Regarding the rheological properties of the dough kneaded with water, the strong flour with a high protein content has a strong elasticity and the weak flour has a weak strength. Therefore, among the crispy textures of the same tempura, the type of wheat flour to be used differs depending on the desired texture.

The tempura flour of the present invention is characterized by containing isolated soybean protein, glycerin organic acid ester, hydrogenated oil powder, and trehalose in addition to wheat flour.

The isolated soybean protein used in the present invention is obtained by isoelectrically precipitating an aqueous extract of defatted soybean with an acid and then neutralizing the obtained curd. The curd thus obtained is 80% or more, preferably 85% in solid content. %
Those containing the above crude proteins are suitable. The soybean protein isolate is usually commercially available in the form of powder which is spray-dried or granules which are freeze-dried, but an undried solution can also be used.

The separated soybean protein is contained in the tempura powder composition of the present invention in an amount of 1.0% by weight to 10% by weight, preferably 2.0% by weight.
It is suitable to use 5.0% by weight. If the soybean protein content in the tempura flour composition is less than 1.0% by weight,
The texture after freeze-thawing is not sticky, and if it exceeds 10% by weight, the texture becomes hard, which is not preferable.

The raw material for fats and oils of the hardened oil powder used in the present invention is not particularly limited as long as it is an edible fat and oil. For example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, sal butter, illipe butter, borneo Tallow butter, cocoa butter, coconut oil, palm kernel oil, linseed oil, vegetable oils and fats such as wheat germ oil and animal fats and oils such as milk fat, beef tallow, lard, fish oil, whale oil and the like can be exemplified, and the above oils or fats alone or Examples thereof include mixed oils and processed oils and fats that have been hardened, fractionated, transesterified, or the like.

The content of the hardened oil powder in the tempura powder composition is 1.0 to 10% by weight, preferably 4 to 6% by weight. When the content of the hardened oil powder in the tempura powder composition is less than 1.0% by weight, the crispy texture-maintaining effect of the resulting tempura clothes is lost, and when it exceeds 10% by weight, a crunchy texture is not preferable. .

The hardened oil powder preferably has a melting point of 40 ° C. to 60 ° C., and its shape is preferably a powder. If the melting point is less than 40 ° C, the fry of the tempura may be severe and the moldability may be poor, and if the melting point exceeds 60 ° C, the melting of the tempura may be waxy. Further, the shape is preferably powdery. There is no problem if it is in the form of flakes or beads, but if it is in the form of liquid or lump, the dispersibility in the batter is poor and a good batter may not be produced.

The content of the glycerin organic acid ester used in the present invention in the tempura powder is 0.1 to 1.0% by weight, preferably 0.2 to 0.3% by weight. If it is less than 0.1% by weight, the uniform dispersion of hardened oil powder and soybean protein isolate will be poor, and the texture of tempura immediately after frying will be unfavorably unfavorable. However, it is not preferable.

The glycerin organic acid ester is preferably a succinic acid monoester or a diacetyltartaric acid monoester, either alone or as a mixture. Among other organic acid monoglycerides, when malic acid monoglyceride and citric acid monoglyceride are used, the emulsifying property of the batter is poor, the hardened oil powder, the uniform dispersion of the separated soybean protein becomes poor, and the texture of tempura immediately after frying is obtained. It tends to be hard and not preferable.

The trehalose used in the present invention comprises two molecules of D.
-It is a non-reducing disaccharide in which glucose is 1,1-bonded, but it is preferable to use a non-reducing disaccharide derived from a natural product obtained from mold, yeast, red algae, insects or the like, or obtained by enzymatically treating starch. it can. The content of the trehalose in the tempura flour composition of the present invention is 1.0 to 10% by weight, preferably 3.0 to 9.0% by weight. If it is less than 1.0% by weight, the texture of the batter after freeze-thawing the tempura is sticky, and if it exceeds 10.0% by weight, sweetness is imparted to the tempura, which is not preferable.

In addition to the above, the tempura powder composition of the present invention may optionally contain a swelling agent such as baking soda and sodium acid pyrophosphate, a seasoning such as salt, and starches such as tapioca starch.

The ingredients used for the tempura of the present invention are not particularly limited, but seafood such as shrimp, squid and scallops, vegetables such as carrots, burdock roots, potatoes and onions, and paste products such as bamboo rings can be used.

The method for producing tempura is not particularly limited, and known methods can be used. To give an example, p
A mixed powder of calcium phosphate, sodium acetate, sodium pyrophosphate, corn fermented powder, etc., which is said to be an H-adjusting agent, can be used as a dusting powder, and can be mixed with the batter dough of the invention at a predetermined ratio to prepare a tempura dough. The tempura dough prepared in this way is fried under normal frying conditions, gradually cooled, then rapidly passes through the maximum ice crystal formation zone, and rapidly frozen to reach a product temperature of -18 ° C or below, The inventive tempura can be produced.

[0021]

EXAMPLES In order to more clearly show the present invention, examples and comparative examples will be described below. Examples 1 to 4 Batter dough was prepared by a conventional method with the composition shown in Table 1 below.

[0022]

[Table 1] Batter dough recipe (unit is g) ――――――――――――――――――――――――――― Raw material Batter 1 Batter 2 ――――― ―――――――――――――――――――――― Tempura powder 84.7 84.7 Powdered soybean protein 3.0 3.0 Hardened palm oil (melting point 58 ℃) 5.0 5.0 Succinic acid monoglyceride 0.3-Diacetyl tartaric acid Monoglyceride-0.3 Trehalose 7.0 7.0 Added water 130 130 ――――――――――――――――――――――――――― Next, use the formulation shown in Table 2 below in the conventional method. Made tempura by.

[0023]

[Table 2] Tempura formulation (unit is parts by weight) ―――――――――――――――――――――――――――――― Raw material Example 1 Example 2 Implementation Example 3 Example 4 Kakiage Kakiage Takerin Ten Shrimp Ten ―――――――――――――――――――――――――――――― Batter 1 100 − 140 70 Batter 2 − 100 − − ----------------------------------------------- ------------------------ Carrot 25 25 − − Onion 25 25 − − Burdock 10 10 − − Kinusaya 10 10 − − Bamboo ring − − 72 − Black Tiger --- --150 --------------------------------------------- --------------- Subtotal of ingredients (weight part) 70 70 72 150 ―――――――――――――――――――――――― ―――――― A specified amount of tempura dough shown in Table 2 was fried with purified palm olein, fried, and allowed to cool, and then shock-freeze at -45 ° C for 60 minutes. After freezing, the product was frozen and stored at −30 ° C. for 30 days, taken out, and thawed and cooked in a microwave oven to evaluate the texture.

The evaluation method was performed by 10 panelists who gave a crisp feeling with a score of 10 points, and the scores were arithmetically averaged to obtain a score. The evaluation results are shown in Table 3.

[0025]

[Table 3] Evaluation results ―――――――――――――――――――――――――――――――――― Example 1 Example 2 Example 3 Implementation Example 4 ―――――――――――――――――――――――――――――――――― Rating 9.5 9.3 8.5 8.2 ――――――――― ――――――――――――――――――――――――― Texture Crunchy Crunchy Crunchy Crunchy ――――――――――― ――――――――――――――――――――――― As mentioned above, the obtained tempura had a crispy texture even after being frozen and thawed. Comparative Examples 1-4 Using the batter formulation of Table 4 as in Examples, Table 5
The tempura dough shown in was prepared.

[0026]

[Table 4] Batter dough recipe (unit: g) ――――――――――――――――――――――――――――――――― Raw material Batter 3 Batter 4 Batter 5 Batter 6         ―――――――――――――――――――――――――――――――― Tempura powder 98.5 53.0 89.5 87.5 Powdered soy protein isolate 0.5 15.01 5.0 5.0 Hardened palm oil (melting point 58 ℃) 0.5 15.0 5.0 − Succinic acid monoglyceride-2.0 0.5 0.5 Trehalose 0.5 15.0 − 7.0 Added water 130 130 130 130 130 ―――――――――――――――――――――――――――――――――

[0027]

[Table 5] Tempura composition (unit is parts by weight) ――――――――――――――――――――――――――――――――――― Raw Material Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 ――――――――――――――――――――――――――――――――――― Batter 3 70 − − − Batter 4 − 70 − − Batter 5 − − 70 − Batter 6 − − − 70 ------------------------------- -------------------------------------- --Black Tiger 150 150 150 150 ―――― ―――――――――――――――――――――――――――――――― ――― The tempura dough obtained as described above was used in Examples 1 to 1. In the same manner as in 2, after fry cooking, freeze and create frozen shrimp tempura,
After storing at -30 ° C for 20 days, it was thawed and cooked in a microwave oven, and the same panel test was performed. The evaluation results are shown in Table 6.

[0028]

[Table 6] Evaluation results ―――――――――――――――――――――――――――――――― Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 ――――――――――――――――――――――――――――――― Rating 3.1 5.5 5.5 5.3 ―――――――――――――― ――――――――――――――――― Feeling of texture, sticky feeling, sticky feeling, sticky feeling, sticky feeling ――――――――――――――――――――――― ―――――――― From the above results, wheat flour in tempura powder, soy protein isolate,
It was found that glycerin organic acid ester, hydrogenated oil powder and trehalose were required. In addition, a suitable amount of the soybean protein is 1 to 1 in the tempura flour containing wheat flour as a main component.
10% by weight, glycerin organic acid ester 0.1-1.
It was also found that 0% by weight, hydrogenated oil powder was 1 to 10% by weight, and trehalose was 1 to 10% by weight.

[0029]

EFFECTS OF THE INVENTION According to the present invention, the crispy texture is not lost even under frozen storage, and the texture just after frying can be tasted anytime by simply thawing and cooking in a microwave oven. Frozen fried tempura has become possible, which helps alleviate the problem of waste oil at home and the complexity of frying.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-5-336912 (JP, A) JP-A-7-213244 (JP, A) JP-A-61-43962 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23L 1/164-1/195 A23L 1/48

Claims (4)

(57) [Claims] 1. In a tempura flour containing wheat flour as a main component, 1 to 10% by weight of isolated soybean protein, 0.1 to 1.0% by weight of glycerin organic acid ester, and 1 to 10% by weight of hydrogenated oil powder, A tempura powder composition comprising 1 to 10% by weight of trehalose. 2. The tempura powder composition according to claim 1, wherein the hydrogenated oil powder has a melting point of 40 ° C. to 60 ° C. 3. The tempura powder composition according to claim 1 or 2, wherein the glycerin organic acid ester is a succinic acid monoester or a diacetyl tartaric acid monoester, either alone or as a mixture. 4. In a tempura powder containing wheat flour as a main component, 1 to 10% by weight of isolated soybean protein, 0.1 to 1.0% by weight of glycerin organic acid ester, and 1 to 10% by weight of hydrogenated oil powder, Tempura using a tempura powder composition containing 1 to 10% by weight of trehalose as a clothing material.