JP6637025B2 - Batter mix for frozen tempura - Google Patents
Batter mix for frozen tempura Download PDFInfo
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- JP6637025B2 JP6637025B2 JP2017502311A JP2017502311A JP6637025B2 JP 6637025 B2 JP6637025 B2 JP 6637025B2 JP 2017502311 A JP2017502311 A JP 2017502311A JP 2017502311 A JP2017502311 A JP 2017502311A JP 6637025 B2 JP6637025 B2 JP 6637025B2
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- 235000013312 flour Nutrition 0.000 claims description 44
- 239000000203 mixture Substances 0.000 claims description 42
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 20
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 20
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 20
- 238000007710 freezing Methods 0.000 claims description 17
- 230000008014 freezing Effects 0.000 claims description 17
- 108090000623 proteins and genes Proteins 0.000 claims description 17
- 102000004169 proteins and genes Human genes 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 108010073771 Soybean Proteins Proteins 0.000 claims description 2
- 229940001941 soy protein Drugs 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 229920000881 Modified starch Polymers 0.000 description 15
- 235000018102 proteins Nutrition 0.000 description 15
- 241000238557 Decapoda Species 0.000 description 8
- 230000002087 whitening effect Effects 0.000 description 7
- 230000006866 deterioration Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 241000209094 Oryza Species 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000282376 Panthera tigris Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019624 protein content Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
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- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
本発明は、冷凍後再油ちょうして食する冷凍天ぷら用のバッターミックスに関する。 TECHNICAL FIELD The present invention relates to a batter mix for frozen tempura which is eaten after freezing after refrigerating.
冷凍天ぷらは、油ちょう後の天ぷらを冷凍保存し、喫食前に再加熱して食される食品である。冷凍天ぷらは、冷凍保存中に、冷凍中の凍結乾燥による澱粉や蛋白質の劣化等により天ぷらの衣が白っぽくなる、所謂「冷凍焼け」が生じ易いという問題を有する。冷凍焼けした冷凍天ぷらは、外観が悪く、また再油ちょうしても外観や食感に劣るため、商品価値が著しく低下する。 Frozen tempura is food that is frozen and preserved after frying and then reheated before eating. Frozen tempura has a problem in that the soup of the tempura tends to be whitish due to deterioration of starch and protein due to freeze-drying during freezing during freeze preservation, so-called "freezing burn". The frozen and tempered frozen tempura has a poor appearance, and even if refried, the appearance and texture are inferior, so that the commercial value is significantly reduced.
再加熱後にも食感のよい揚げ物を製造するための衣材が提案されている。特許文献１には、トレハロースを０．１〜１０．０重量％含有する揚げ物用衣材料により、電子レンジで再加熱しても食感が良好な揚げ物が得られることが記載されている。特許文献２には、低温保存後の再加熱においてもサクサク感が保持される天ぷら用の、所定量の小麦粉と、糖アルコール、卵白、レシチン、糊料のうち１種もしくは２種以上の非小麦粉成分からなる天ぷら粉組成物が記載されている。特許文献３には、湿熱処理小麦粉、デュラム小麦粉及び水溶性蛋白質類を含有する、冷凍再油ちょうに適した天ぷら用バッターミックスが記載されている。しかしながら、これら従来の衣材により得られた天ぷらの冷凍焼け防止効果は、未だ十分満足のいくものではなかった。 A clothing material has been proposed for producing a deep-fried food even after reheating. Patent Literature 1 describes that a fried food batter material containing 0.1 to 10.0% by weight of trehalose provides a fried food having a good texture even when reheated in a microwave oven. Patent Document 2 discloses that a predetermined amount of flour and one or more non-flours of sugar alcohol, egg white, lecithin, and paste for tempura, which maintain a crisp feeling even after reheating after low-temperature storage. A tempura composition comprising the components is described. Patent Literature 3 describes a batter mix for tempura suitable for frozen re-frying containing moist heat-treated flour, durum flour, and water-soluble proteins. However, the effects of preventing tempura from being frozen and burnt obtained with these conventional clothing materials have not been sufficiently satisfactory.
本発明は、冷凍保存中に冷凍焼けによる変質（外観の白化や食感の劣化等）が生じにくく、再油ちょうしても外観と食感が良好な冷凍天ぷらを製造することができる、冷凍天ぷら用バッターミックスを提供する。 The present invention makes it possible to produce a frozen tempura that is unlikely to undergo deterioration (whitening of appearance, deterioration of texture, etc.) due to freezing and burning during frozen storage and has a good appearance and texture even when re-fried. Provide batter mix for
本発明者らは、種々研究を重ねた結果、トレハロースと、α化穀粉及び／又はα化澱粉と、水溶性蛋白質とを含むバッターを用いることにより、冷凍焼けが生じにくい冷凍天ぷらが得られることを見出した。 The present inventors have conducted various studies, and as a result, by using a batter containing trehalose, pregelatinized flour and / or pregelatinized starch, and a water-soluble protein, it is possible to obtain a frozen tempura that hardly causes freezing and burning. Was found.
すなわち、本発明は、トレハロースと、α化穀粉及び／又はα化澱粉と、水溶性蛋白質とを含有することを特徴とする冷凍天ぷら用バッターミックスを提供する。
また本発明は、
上記冷凍天ぷら用バッターミックスを含むバッター液を具材に付着させること；
該具材を油ちょうして天ぷらを得ること；及び
該天ぷらを冷凍すること、
を含む、冷凍天ぷらの製造方法を提供する。That is, the present invention provides a batter mix for frozen tempura, comprising trehalose, pregelatinized flour and / or pregelatinized starch, and a water-soluble protein.
The present invention also provides
Attaching the batter solution containing the batter mix for frozen tempura to the ingredients;
Frying the ingredients to obtain tempura; and freezing the tempura,
And a method for producing frozen tempura.
本発明の冷凍天ぷら用バッターミックスを用いて製造された冷凍天ぷらは、冷凍保存中に冷凍焼けによる変質（外観の白化や食感の劣化等）が生じにくく、また再油ちょうすれば、揚げたてのような外観と衣のサクミのある食感とを維持した天ぷらとなる。本発明によれば、冷凍焼けによる外観や食感の劣化のない高品質な冷凍天ぷらを提供することができる。 Frozen tempura manufactured using the batter mix for frozen tempura of the present invention is less likely to undergo deterioration (whitening of appearance, deterioration of texture, etc.) due to freezing and burning during frozen storage, and if re-fried, freshly fried. This tempura maintains the same appearance and the crispy texture of the clothes. According to the present invention, it is possible to provide a high-quality frozen tempura without deterioration in appearance and texture due to freezing and burning.
本発明の冷凍天ぷら用バッターミックスは、トレハロースと、α化穀粉及び／又はα化澱粉と、水溶性蛋白質とを含有する。 The batter mix for frozen tempura of the present invention contains trehalose, pregelatinized flour and / or pregelatinized starch, and a water-soluble protein.
トレハロースを含有する天ぷら用バッターミックスは、従来提案されていた（例えば、特許文献１）。しかしながら、特許文献１記載のトレハロース含有バッターミックスを用いて製造した冷凍天ぷらの品質は、特にトレハロース含有量が１％程度と低い場合、トレハロース未添加のバッターミックスと比べてそれほど向上しない（特許文献１の表１、及び後述する試験例１の表２）。一方、本発明では、トレハロースをα化穀粉及び／又はα化澱粉、ならびに水溶性蛋白質と併用することによって、トレハロースのみを用いた場合と比べて、冷凍保存後に再油ちょうした天ぷらの外観及び食感を顕著に向上させることができる。 A batter mix for tempura containing trehalose has been conventionally proposed (for example, Patent Document 1). However, the quality of frozen tempura produced using the trehalose-containing batter mix described in Patent Literature 1 does not significantly improve as compared with a batter mix without trehalose, particularly when the trehalose content is as low as about 1% (Patent Literature 1) Table 1 and Table 2 of Test Example 1 described below). On the other hand, in the present invention, by using trehalose in combination with pregelatinized flour and / or pregelatinized starch, and a water-soluble protein, the appearance and food of refried tempura after frozen storage compared to the case of using trehalose alone. The feeling can be significantly improved.
本発明のバッターミックス中におけるトレハロースの含有量は、好ましくは０．５〜２質量％、より好ましくは０．５〜１．５質量％、さらに好ましくは０．７〜１．３質量％である。トレハロースの含有量が０．５量％未満、又は２質量％を超える場合、冷凍天ぷらの冷凍やけ防止効果や、再油ちょう後の冷凍天ぷらの外観及び食感が不十分になることがある。 The content of trehalose in the batter mix of the present invention is preferably 0.5 to 2% by mass, more preferably 0.5 to 1.5% by mass, and still more preferably 0.7 to 1.3% by mass. . When the content of trehalose is less than 0.5% by mass or more than 2% by mass, the effect of preventing freezing and burning of frozen tempura and the appearance and texture of the frozen tempura after re-oiling may be insufficient.
本発明のバッターミックスに使用され得るα化穀粉としては、α化小麦粉、α化米粉、α化コーンフラワーなどから選択される１種以上が挙げられ、α化小麦粉及びα化米粉から選択される１種以上が好ましい。本発明のバッターミックスに使用され得るα化澱粉としては、α化コーンスターチ、α化馬鈴薯澱粉、α化小麦澱粉、α化米澱粉などから選択される１種以上が挙げられる。本発明のバッターミックスにおいて、上記α化穀粉とα化澱粉は、各々単独で又は組み合わせて使用することができる。本発明のバッターミックス中におけるα化穀粉及び／又はα化澱粉の含有量は、α化穀粉とα化澱粉の合計で、好ましくは０．５〜２質量％、より好ましくは０．５〜１．５質量％、さらに好ましくは０．７〜１．３質量％である。α化穀粉及び／又はα化澱粉の含有量が０．５量％未満、又は２質量％を超える場合、冷凍天ぷらの冷凍やけ防止効果や、再油ちょう後の冷凍天ぷらの外観及び食感が不十分になることがある。 The pregelatinized flour that can be used in the batter mix of the present invention includes one or more types selected from pregelatinized flour, pregelatinized rice flour, and pregelatinized corn flour, and is selected from pregelatinized flour and pregelatinized rice flour. One or more are preferred. Examples of the pregelatinized starch that can be used in the batter mix of the present invention include one or more selected from pregelatinized corn starch, pregelatinized potato starch, pregelatinized wheat starch, and pregelatinized rice starch. In the batter mix of the present invention, the pregelatinized flour and the pregelatinized starch can be used alone or in combination. The content of the pregelatinized flour and / or pregelatinized starch in the batter mix of the present invention is preferably 0.5 to 2% by mass, more preferably 0.5 to 1% by mass of the pregelatinized flour and the pregelatinized starch. 0.5 mass%, more preferably 0.7 to 1.3 mass%. When the content of pregelatinized flour and / or pregelatinized starch is less than 0.5% by mass or more than 2% by mass, the effect of preventing freezing and burning of frozen tempura, and the appearance and texture of frozen tempura after re-oiling are reduced. May be insufficient.
本発明のバッターミックスに使用される水溶性蛋白質としては、全卵、卵白、大豆蛋白質、小麦蛋白質、カゼインなどから選択される１種以上が挙げられるが、卵白粉、大豆蛋白質粉及び小麦蛋白質粉から選択される１種以上が好ましい。本発明のバッターミックス中における水溶性蛋白質の含有量（粉体換算、以下同じ）は、好ましくは１〜３質量％、より好ましくは１〜２質量％である。水溶性蛋白質の含有量が１量％未満、又は３質量％を超える場合、冷凍天ぷらの冷凍やけ防止効果や、再油ちょう後の冷凍天ぷらの外観及び食感が不十分になることがある。 Examples of the water-soluble protein used in the batter mix of the present invention include one or more types selected from whole eggs, egg whites, soy protein, wheat protein, casein, and the like. One or more selected from The content of the water-soluble protein in the batter mix of the present invention (in terms of powder, the same applies hereinafter) is preferably 1 to 3% by mass, more preferably 1 to 2% by mass. When the content of the water-soluble protein is less than 1% by mass or more than 3% by mass, the effect of preventing freezing and burning of the frozen tempura and the appearance and texture of the frozen tempura after re-friing may be insufficient.
本発明のバッターミックスにおける上記トレハロースと、α化穀粉及び／又はα化澱粉と、水溶性蛋白質の合計含有量は、好ましくは５質量％以下、より好ましくは２〜５質量％、さらに好ましくは３．５〜５質量％である。 The total content of the trehalose, the pregelatinized flour and / or the pregelatinized starch, and the water-soluble protein in the batter mix of the present invention is preferably 5% by mass or less, more preferably 2 to 5% by mass, and still more preferably 3% by mass. 0.5 to 5% by mass.
本発明のバッターミックスは、さらに小麦粉（非α化小麦粉）を含有する。非α化小麦粉とは、α化処理されていない小麦粉である。当該小麦粉の種類としては、薄力小麦粉及び中力小麦粉が好ましく、薄力小麦粉がより好ましい。本発明のバッターミックスにおける当該小麦粉の含有量は、好ましくは８０〜９７質量％である。 The batter mix of the present invention further contains flour (non-gelatinized flour). Non-gelatinized flour is flour that has not been pregelatinized. As the type of the flour, light flour and medium flour are preferable, and light flour is more preferable. The content of the flour in the batter mix of the present invention is preferably 80 to 97% by mass.
本発明のバッターミックスは、上記のトレハロース、α化穀粉及び／又はα化澱粉、水溶性蛋白質、ならびに小麦粉（非α化小麦粉）以外に、バッターミックスに通常用いられる副原料を含有していてもよい。副原料としては、特に限定されないが、例えば、コーンスターチや米粉などの小麦粉以外の穀粉や澱粉（α化処理されていないもの）、デキストリン、膨張剤、脱脂粉乳、乳化剤、油脂類、着色料、調味料などが挙げられる。本発明のバッターミックスにおける当該副原料の含有量は、好ましくは１〜１５質量％である。 The batter mix of the present invention may contain, in addition to the above-mentioned trehalose, pregelatinized flour and / or pregelatinized starch, a water-soluble protein, and wheat flour (non-pregelatinized flour), auxiliary materials commonly used in batter mix. Good. The auxiliary raw material is not particularly limited. For example, flours other than flour such as corn starch and rice flour and starch (not pregelatinized), dextrin, swelling agent, skim milk powder, emulsifier, oils and fats, coloring, seasoning Fees and the like. The content of the auxiliary material in the batter mix of the present invention is preferably 1 to 15% by mass.
本発明のバッターミックスは、好ましくは粉体や顆粒状であり得る。本発明のバッターミックスに適宜水を添加混合すれば、バッター液を調製することができる。この本発明のバッターミックスを含むバッター液をエビ等の具材に付着させた後、油ちょうして天ぷらを得、その後冷凍することにより、本発明の冷凍天ぷらを得ることができる。 The batter mix of the present invention can preferably be in the form of powder or granules. Batter solution can be prepared by appropriately adding and mixing water to the batter mix of the present invention. After the batter solution containing the batter mix of the present invention is attached to ingredients such as shrimp, fried tempura is obtained, and then frozen, whereby the frozen tempura of the present invention can be obtained.
本発明の冷凍天ぷらの製造に使用される具材としては、特に限定されないが、好ましくはエビ等の魚介類、肉類、野菜類、キノコ類などが挙げられる。 Ingredients used for producing the frozen tempura of the present invention are not particularly limited, but preferably include fish and shellfish such as shrimp, meat, vegetables, and mushrooms.
油ちょうして天ぷらを冷凍する手段は、急速凍結であっても緩慢凍結であってもよいが、急速凍結が好ましい。凍結した天ぷらは、通常の手段で冷凍保存すればよい。 The means for freezing the tempura by frying may be quick freezing or slow freezing, but quick freezing is preferred. The frozen tempura may be stored frozen by ordinary means.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
試験例１
表１〜２に示す配合でバッターミックスを調製した。製造例１〜７は、トレハロースと、α化穀粉及び／又はα化澱粉と、水溶性蛋白質とを含むバッターミックスである。比較例１〜７は、トレハロース、α化穀粉及び／又はα化澱粉、水溶性蛋白質のいずれかを含まないバッターミックスである。
調製した各バッターミックス１００質量部に、水１６０質量部を添加、混合してバッター液を調製した。殻を除いたエビ（ブラックタイガー：サイズ２１−２５）に、打粉として澱粉（コーンスターチ）をまぶした後、該バッター液を付着させ、１７０℃の油で１．５分間油ちょうしてエビ天を得た。次いで、これを−１０℃で２週間冷凍保存した後、１７０℃で３分間再油ちょうした。Test example 1
Batter mix was prepared with the composition shown in Tables 1-2. Production Examples 1 to 7 are batter mixes containing trehalose, pregelatinized flour and / or pregelatinized starch, and a water-soluble protein. Comparative Examples 1 to 7 are batter mixes containing no trehalose, pregelatinized flour and / or pregelatinized starch, or water-soluble protein.
To 100 parts by mass of each prepared batter mix, 160 parts by mass of water was added and mixed to prepare a batter solution. The shrimp (black tiger: size 21-25) from which the shell was removed was dusted with starch (corn starch) as a dusting powder, and the batter solution was adhered to the shrimp. Was. Next, this was frozen and stored at −10 ° C. for 2 weeks and then re-oiled at 170 ° C. for 3 minutes.
得られた再油ちょうエビ天について、１０名のパネルにより、下記評価基準に従って外観と食感を評価し、その平均値を求めた。評価結果を表１〜２に示す。製造例１〜７のトレハロースと、α化穀粉及び／又はα化澱粉と、水溶性蛋白質とを含むバッターミックスを用いた冷凍天ぷらは、冷凍焼けが防止されており、再油ちょう後の外観と食感が良好であった。
評価基準
外観
５：白色化が全く認められない
４：白色化が殆ど認められない
３：白色化が少し認められる
２：白色化がかなり認められる
１：白色化が顕著に認められる
食感
５：極めてサクサクしている
４：サクサクしている
３：ややサクミに劣る（ややひきが強い、又はやや硬い）
２：サクミに劣る（ひきが強い、又は硬い）
１：極めてサクミに劣る（極めてひきが強い、又は極めて硬い）The appearance and texture of the obtained re-oiled shrimp heaven were evaluated by a panel of 10 persons according to the following evaluation criteria, and the average value was determined. The evaluation results are shown in Tables 1 and 2. The frozen tempura using the batter mix containing the trehalose of Production Examples 1 to 7, the pregelatinized flour and / or the pregelatinized starch, and the water-soluble protein is prevented from freezing and burning, and has an appearance after re-oiling. The texture was good.
Evaluation criteria Appearance 5: No whitening was observed at all 4: Whitening was hardly observed 3: Whitening was slightly observed 2: Whitening was considerably observed 1: Whitening was observed significantly Texture 5: Extremely crispy 4: Crispy 3: Inferior to crispy (slightly strong or slightly hard)
2: Inferior to Sakumi (strong or hard)
1: Extremely inferior to Sakumi (extremely strong or extremely hard)
試験例２
表３に示す配合でトレハロースの含有量の異なるバッターミックスを調製した。該バッターミックスを用いて、試験例１と同様の手順で再油ちょうエビ天を製造し、外観と食感を評価した。結果を表３に示す。なお、表３には製造例２の結果を再掲する。Test example 2
Batter mixes having different trehalose contents were prepared according to the formulations shown in Table 3. Using the batter mix, re-oiled shrimp heaven was produced in the same procedure as in Test Example 1, and the appearance and texture were evaluated. Table 3 shows the results. Table 3 shows the results of Production Example 2 again.
試験例３
表４〜５に示す配合でα化穀粉又はα化澱粉の含有量の異なるバッターミックスを調製した。該バッターミックスを用いて、試験例１と同様の手順で再油ちょうエビ天を製造し、外観と食感を評価した。結果を表４〜５に示す。なお、表４には製造例２の結果を、表５には製造例６の結果を再掲する。Test example 3
Batter mixes having different contents of pregelatinized flour or pregelatinized starch with the formulations shown in Tables 4 and 5 were prepared. Using the batter mix, re-oiled shrimp heaven was produced in the same procedure as in Test Example 1, and the appearance and texture were evaluated. The results are shown in Tables 4 and 5. Table 4 shows the results of Production Example 2, and Table 5 shows the results of Production Example 6.
試験例４
表６に示す配合で水溶性蛋白質の含有量の異なるバッターミックスを調製した。該バッターミックスを用いて、試験例１と同様の手順で再油ちょうエビ天を製造し、外観と食感を評価した。結果を表６に示す。なお、表６には製造例２の結果を再掲する。Test example 4
Batter mixes having different water-soluble protein contents with the formulations shown in Table 6 were prepared. Using the batter mix, re-oiled shrimp heaven was produced in the same procedure as in Test Example 1, and the appearance and texture were evaluated. Table 6 shows the results. Table 6 shows the results of Production Example 2 again.
Claims (5)
該具材を油ちょうして天ぷらを得ること；及び
該天ぷらを冷凍すること、
を含む、冷凍天ぷらの製造方法。 Affixing the batter liquid containing the batter mix for frozen tempura according to any one of claims 1 to 4 to an ingredient;
Frying the ingredients to obtain tempura; and freezing the tempura,
And a method for producing frozen tempura.
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| JP2935215B2 (en) * | 1995-08-03 | 1999-08-16 | 千葉製粉株式会社 | Clothing composition for tempura |
| JP3955364B2 (en) * | 1997-08-04 | 2007-08-08 | 日本食品化工株式会社 | Tempura clothing material and tempura using the clothing material |
| JP4444595B2 (en) * | 2003-07-17 | 2010-03-31 | 日本たばこ産業株式会社 | Microwave cooking oil coating food, microwave cooking oil coating, oil coating food coating and oil cooking food |
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