JP5368228B2 - Tempura clothing - Google Patents

Description

The present invention relates to a tempura clothing material.

Traditionally, tempura is deep-fried with a melted flour garnish attached to ingredients such as seafood and vegetables, but the garment has a crispy texture and good flowering is strongly desired. Yes. Moreover, since sag of clothes occurs with the passage of time, it is desired to maintain a fresh and crisp texture. In addition, the flower blossoms of the garment are put on top of the ingredients with a garment of melted flour on the tip of the chopsticks while the garments are being fried and the ingredients are fried. It is difficult to reproduce it at home and in mass production processes.

As conventional techniques for improving the texture and flowering of crispy, a flour composition for tempura containing plant sterol and lecithin (Patent Document 1), and a tempura garment characterized by containing puffed grains Mix (Patent Document 2), Tempura garment improving agent containing glutathione as an active ingredient (Patent Document 3), an organic acid or a salt thereof, and an organic acid monoglyceride (Patent Document 4) Etc. are disclosed. In addition, as a conventional technique for maintaining the crispness of the fried food clothing, a batter mix for fried food characterized by containing fructan (Patent Document 5) is disclosed. However, the fact is that a satisfactory method has not yet been obtained, and a more preferable method has been demanded.

JP 2000-175743 A JP 2006-25678 A JP 2002-45134 A JP-A-8-140610 JP 2007-61039 A

An object of the present invention is to provide a tempura garment material that has a blossoming, crisp texture, and a tempura garment with a good flavor that does not easily sag over time. is there.

As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by adding inulin and lecithin to tempura flour. The present inventors have further studied based on these findings and have completed the present invention.
That is, the present invention
1. Tempura clothes characterized by containing inulin and high purity powdered lecithin,
2. Tempura obtained by adhering the clothing material for tempura according to 1 above to ingredients and then oiling,
It is made up of.

By using the tempura dressing obtained by the present invention, a tempura garment having a good flower bloom, a crispy texture, and a flavor that does not easily sag over time can be obtained. .

The inulin used in the present invention is a fructose polysaccharide including fructooligosaccharides, wherein fructose is connected in a straight chain with 2 to 60 β (2-1), and one glucose is bonded to the terminal. The number of fructose bonds and the molecular weight are not particularly limited. Inulin is abundant in plants such as chicory, artichoke and chrysanthemum, and there are extracts from these plants and enzyme synthesis from sucrose, any of which can be used.
As inulin, commercially available products can be used, and examples include Olafty ST (trade name; manufactured by Dainippon Meiji Sugar Co., Ltd.), Fuji FF (trade name; manufactured by Fuji Nippon Seiko Co., Ltd.), and the like.

The amount of inulin used in the present invention is not particularly limited, but is preferably about 0.05 to 5.0 parts by mass with respect to 100 parts by mass of tempura clothing excluding inulin and high-purity powdered lecithin, More preferably, it is about 0.1-2.0 mass parts.
It is preferable that the inulin content is in the above-mentioned range because a crispy texture and an appropriate voluminous clothing can be obtained.

The high-purity powdered lecithin used in the present invention is a paste-like lecithin obtained from oily seeds such as soybeans or animal raw materials such as egg yolk, and uses a solvent such as alcohol, acetone, propanol, cyclohexane, benzene or chloroform. Thus, lecithin was purified by treatments such as fractionation, concentration, and drying to increase the phospholipid to 90% or more. The phospholipid includes phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and the like.
Although there is no restriction | limiting in particular in the kind of high purity powder lecithin, Preferably the high purity powder lecithin which removed the neutral oil and the free fatty acid by processing paste-form soybean lecithin with acetone is mentioned.
In the present invention, in addition to high-purity powdered lecithin, a high-purity powdered lecithin preparation containing high-purity powdered lecithin and an excipient and containing about 50% by mass or more of high-purity powdered lecithin can be used.
As the high-purity powdered lecithin, commercially available products can be used. For example, lesion P (trade name; manufactured by Riken Vitamin Co., phospholipid content of about 97% by mass), sun lecithin L-61 (trade name; Taiyo Kagaku) Phospholipid content of about 98% by mass, ULTRALEC F (trade name; phospholipid content of about 97% by mass of ADM), Recion LP-1 (trade name; phospholipid content of about 68% by mass of Riken Vitamin Co., Ltd.) ) And the like.

The amount of high-purity powdered lecithin used in the present invention is not particularly limited, but preferably about 0.01 to 5.0 parts by weight with respect to 100 parts by weight of tempura clothing excluding inulin and high-purity powdered lecithin. More preferably, it is about 0.1 to 2.0 parts by mass. It is preferable that the high-purity powdered lecithin content is in the above-mentioned range because there is little unusual flavor, and a crisp texture and a flower-blossom-good garment are obtained.

As raw materials other than inulin and high-purity powdered lecithin used in the tempura dressing of the present invention, raw materials usually used in tempura flour can be used. For example, flours such as thin wheat flour, medium wheat flour, rice flour, etc. Starches such as starch, heat-treated starch and modified starch; skim milk powder; proteins such as egg powder, gluten and skim milk powder; emulsifiers (other than high-purity powdered lecithin); sugars, swelling agents, thickeners, colorants, salt, A seasoning, a spice, etc. are mentioned, These can be added and blended 1 type or in combination of 2 or more types.

There is no restriction | limiting in particular in the manufacturing method of the clothing material for tempura of this invention, It can create by mixing inulin, high purity powder lecithin, and the raw material normally used for tempura flour normally. The mixing apparatus used for the production is not particularly limited, and a known mixing apparatus can be used.

The tempura dressing of the present invention is used by adding about 50 to 300 parts by weight, preferably about 150 to 200 parts by weight of water to 100 parts by weight of the tempura dressing and kneading them to prepare a dressing solution. .

Tempura ingredients using the tempura dressing of the present invention are not particularly limited, for example, seafood such as shrimp, squid, kiss, conger, sweet potato, onion, carrot, pumpkin, lion tang, salmon, etc. Vegetables; Examples include livestock such as chicken and pork. Tempura also includes deep-fried oysters that are fried together with clothes made by dissolving several kinds of fine ingredients in water.

The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

≪Production of tempura clothes≫
(1) Raw material inulin (trade name: Fuji FF; manufactured by Fuji Nippon Seika Co., Ltd.)
High purity powdered lecithin (trade name: Lesion P; manufactured by Riken Vitamin Co., Ltd.)
Crude lecithin (trade name: Nisshin Lecithin DX; Nisshin Oilio Co., Ltd.)
Glycerin fatty acid ester preparation (trade name: Emergy MM-100; manufactured by Riken Vitamin Co., Ltd.)
Sucrose fatty acid ester (trade name: Ryoto Sugar Ester S-1170; manufactured by Mitsubishi Chemical Foods)
Sorbitan fatty acid ester (trade name: Poem S-60V; manufactured by Riken Vitamin Co., Ltd.)
Thin wheat flour (trade name: Violet; Nisshin Flour Milling)

(2) Blending of Tempura Clothing Table 1 shows the blending of the tempura dressing produced using the above raw materials.

(3) Preparation of tempura clothing materials Each raw material was mixed based on the formulation shown in Table 1 to produce tempura clothing materials (Example products 1 to 4, Comparative product 1 to 6, Reference product 1). . The mixing was performed by putting each raw material in a 1 L plastic bag and shaking it by hand for 2 minutes. The production amount of each sample at one time is 200 g.

≪Evaluation of tempura clothing≫
(1) Preparation of tempura: test areas 1 to 11
Add the tempura clothing materials (Examples 1 to 4, Comparative Examples 1 to 6, Reference Example 1) and water (150 g each) to the stainless steel balls, and add them with a whisk. The dressing liquid was prepared by mixing with chestnuts.
Shrimp (with the tail removed, the shell removed and the back cotton removed) was used as a tempura ingredient. Shrink shrimp (trade name: Violet; manufactured by Nisshin Flour Milling Co., Ltd.), then pass through the prepared dressing liquid and fry in 175 ° C. oil for 3 minutes 30 seconds (shrimp tempura (test zones 1-11)) Got.

(2) Tempura Evaluation Method / Evaluation Item The flowering properties of the tempura obtained by visual inspection were confirmed, and the texture and flavor of the tempura immediately after fried, and the tempura stored for 3 hours at room temperature after fried Sensory evaluation was performed about food texture. Each panel was evaluated by 10 panelists according to the evaluation criteria shown in Table 3 below. The result was obtained as an average value of the scores of 10 persons, and was symbolized according to the following criteria. The results are shown in Table 4.
Symbolization ◎: Average value 2.5 or more ○: Average value 1.5 or more and less than 2.5 Δ: Average value 0.5 or more and less than 1.5 ×: Average value less than 0.5

結果より、実施例品であるイヌリンと高純度粉末レシチンとを含有する天ぷら用衣材を用いた天ぷらの衣（試験区１〜４）は、花咲き性、揚げ直後の食感、室温で３時間保管した後の食感、風味の評価項目において、非常に良好な評価であった。一方比較例品の天ぷら用衣材を用いた天ぷらの衣（試験区５〜１１）は、何れかの評価項目で良くない評価であった。

From the results, tempura garments (test areas 1 to 4) using tempura clothing containing inulin and high-purity powdered lecithin as an example product have flowering properties, texture immediately after frying, 3 at room temperature. The evaluation items of texture and flavor after storage for a long time were very good. On the other hand, the tempura garments (test areas 5 to 11) using the tempura garment material of the comparative example were poor evaluations in any of the evaluation items.

Claims (2)

Tempura clothes characterized by containing inulin and high purity powdered lecithin. Tempura obtained by adhering the tempura dressing material of claim 1 to ingredients and then oiling.