JP6808300B2 - Batter for tempura containing cocoa powder, manufacturing method of tempura using this, and batter mix for tempura containing cocoa powder - Google Patents

Description

The present invention relates to a manufacturing method and cocoa powder containing tempura for batter mix tempura using batter and this for cocoa powder containing tempura.

Attempts have been made to use various additives to improve the crispy texture of tempura batter.
For example, there is known a quality improving agent for tempura batter, which is characterized by containing powdered fats and oils obtained by melt-mixing extremely hydrogenated oil and glycerin organic acid fatty acid ester and then powdering them (see, for example, Patent Document 1). ).
Further, a tempura batter material characterized by containing inulin and high-purity powdered lecithin is known (see, for example, Patent Document 2).
Further, a composition for deep-fried foods, which is characterized by containing 0.5% by weight or more of plant sterols, is known (see, for example, Patent Document 3).
In addition, a mix for fried foods containing native gellan gum is known (see, for example, Patent Document 4).
Further, it is characterized by containing 1 to 10% by weight of isolated soy protein, 0.1 to 1.0% by weight of glycerin organic acid ester, 1 to 10% by weight of cured oil powder, and 1 to 10% by weight of trehalose. Ester powder composition is known (see, for example, Patent Document 5).
On the other hand, cocoa powder is mainly used as a raw material for cocoa beverages and chocolate (see, for example, Patent Document 6).
Although it is not cocoa powder, it is known to combine an emulsifier and a natural substance having an antioxidant function as an example of using cacao as a fried batter material.
Green tea, oolong tea, cacao, apple, grape, sesame, rosemary, olive, soybean, blueberry and / or onion are exemplified as natural antioxidants (see, for example, Patent Document 7).

JP-A-2015-57987 Japanese Unexamined Patent Publication No. 2011-62154 Japanese Unexamined Patent Publication No. 2003-235484 Japanese Unexamined Patent Publication No. 2000-189090 Japanese Unexamined Patent Publication No. 10-327788 Japanese Unexamined Patent Publication No. 2011-19441 Japanese Unexamined Patent Publication No. 2002-27933

An object of the present invention is to provide a batter for tempura capable of obtaining a batter having a crispy texture and a crisp texture, and a method for producing tempura using the batter.

As a result of intensive research to achieve the above object, the present inventor has found that tempura batter using a batter containing a specific amount of cocoa powder has a crispy texture and a crisp texture. The invention was completed.
Therefore, the present invention is a tempura batter characterized by containing 7 parts by mass or more and 10 parts by mass or less of cocoa powder with respect to a total of 100 parts by mass of flour and / or starch.
Further, it is a method for producing tempura, which comprises covering the ingredients with the batter dough and frying.
Further, the tempura batter mix is characterized by containing 7 parts by mass or more and 10 parts by mass or less of cocoa powder with respect to 100 parts by mass in total of flour and / or starch.

The tempura batter using the tempura batter of the present invention has a crispy texture and a crisp texture.

Hereinafter, the present invention will be described in detail.
The flour that can be used in the present invention is not particularly limited, and for example, wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, and oats flour can be used.
The starch that can be used in the present invention is not particularly limited, and for example, wheat starch, corn starch, etc.
Mochi seed corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, waste starch and the like can be used.
These starches may be unprocessed raw starches, or may be processed starches such as esterification such as phosphoric acid cross-linking and acetylation, etherification such as hydroxypropylation, wet heat treatment, warm water treatment, fat processing, and pregelatinization. ..

The cocoa powder used in the present invention is a cocoa cake obtained by removing the fat cocoa butter from the cocoa mass and crushing it into a powder, and a commercially available product can be used.
Cocoa powder has a peculiar bitterness, and even when used for tempura batter, the batter feels bitter.
However, by adjusting the amount used, it is possible to obtain a batter having a crispy texture and a crisp texture by suppressing the bitterness within an allowable range.
As the amount of cocoa powder used increases, the texture improving effect of batter being crispy and crisp increases, but cocoa powder is used in excess of 10 parts by mass with respect to a total of 100 parts by mass of flour and / or starch. If this is the case, the starch will exceed the permissible range, which is unsuitable.
Further, if the amount of cocoa powder used is less than 0.1 parts by mass with respect to 100 parts by mass in total of the flour and / or starch, the texture improving effect of crispy texture and crispness cannot be sufficiently obtained.
The batter viscosity increases as the amount of cocoa powder used increases, but the batter viscosity can be adjusted by appropriately adjusting the amount of water added.

In addition to cereal flour and / or starch and cocoa powder, the batter mix of the present invention contains leavening agents, emulsifiers, vegetable proteins, fats and oils, dextrins, sugars, egg flour, salt, spices, colorants and seasonings, as required. It is possible to mix auxiliary materials such as.

The method of using the batter mix of the present invention may be the same as that of a normal batter mix.
Specifically, a batter is prepared by adding water to the batter mix.
The amount of water added depends on the temperature of the batter, but is about 80 to 200 parts by mass with respect to 100 parts by mass of the batter mix.

After preparing the batter, the batter is passed through the ingredients and the ingredients are coated with the batter.
The ingredients may be dusted before passing through the batter.
For flouring, flour such as wheat flour and starch such as cornstarch can be used alone or in combination.

The type of ingredients is not particularly limited, and examples thereof include chicken, pork, shrimp, and squid.
The batter-coated ingredients can be fried at 160 to 180 ° C. for about 2 to 5 minutes to obtain tempura.
The tempura of the present invention does not include those that cover bread crumbs or the like, but for example,
Includes those that partially adhere sliced almonds and the like.

The tempura thus obtained can be refrigerated or frozen for storage and distribution.
In addition, a preservative can be added and stored and distributed at room temperature.
Refrigerated or frozen tempura can be eaten by natural thawing or reheating in a microwave oven or oven.
Reheating is performed so that the center temperature of the tempura is about 50 ° C.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.
[ Reference Examples 1 to 3, Examples 4 to 6, Comparative Examples 1 to 3]
Wheat flour, cornstarch, and cocoa powder were placed in a plastic bag at the ratios shown in Table 1 and shaken well by hand to mix them evenly to obtain a batter mix.

Water was added to 100 parts by mass of the batter mix at the ratio shown in Table 1 and stirred with a whipper to obtain a batter.
The reason for adjusting the amount of water added is to make the batter's viscosity uniform and to eliminate the difference due to the batter's adhesion state.
An average weight of 13 g of flour sprinkled with flour having a composition of 50% by mass of wheat flour and 50% by mass of cornstarch was passed through the batter and coated with the batter.
Then, it was fried in salad oil at 170 ° C. for 2 minutes to obtain tempura.
This was evaluated by 10 panelists based on the following evaluation criteria.
・ Texture 5 points ・ ・ ・ Crisp and crispy 4 points ・ ・ ・ Crisp and slightly good 3 points ・ ・ ・ Normal 2 points ・ ・ ・ Crisp and slightly bad 1 point ・ ・ ・ Crisp Bad, hard to bite, bad, bitterness ○ ・ ・ ・ Almost no bitterness, acceptable range △ ・ ・ ・ Slightly bitter, but acceptable range × ・ ・ ・ Unacceptable bitterness 2 to Table 3 are shown.

Comparative Example 1 was a case where cocoa powder was not contained, and this was used as a control.
When cocoa powder was used, it had a crispy and crispy texture than when it was not used.
It was not inferior to the case without use.
Comparative Example 3 had a crispy texture and a crisp texture, and the texture itself was excellent, but it was unsuitable because some panelists felt unacceptable bitterness.

Claims (3)

A tempura batter characterized by containing 7 parts by mass or more and 10 parts by mass or less of cocoa powder with respect to a total of 100 parts by mass of flour and / or starch. A tempura batter dough characterized by containing 7 parts by mass or more and 10 parts by mass or less of cocoa powder with respect to a total of 100 parts by mass of flour and / or starch was prepared, and then the ingredients were coated with the batter dough and fried. A method of manufacturing tempura, which is characterized by the fact that it is made. A batter mix for tempura, which comprises 7 parts by mass or more and 10 parts by mass or less of cocoa powder with respect to a total of 100 parts by mass of flour and / or starch.