JP6831192B2 - Tempura flour and tempura batter - Google Patents

Description

The present invention relates to tempura flour used for producing tempura, which is a kind of fried food.

Tempura is usually produced by preparing a batter by dissolving tempura powder in water, and heating the batter attached to the surface of the ingredients in hot oil. By this oiling process, the water in the batter adhering to the surface of the ingredients is heated while replacing the oil, so that the liquid batter is transformed into a solid garment. It is desired that the batter formed here has a crispy and brittle texture and a small amount of oil absorption. The amount of oil absorbed by the batter is related to the so-called goodness of oil drainage, in which the oil replaced with water escapes from the batter in the oiling process, and the amount of oil absorbed by the batter with good oil drainage is small. Batter that is poorly drained and absorbs a lot of oil has a texture that is highly sticky and lacks a crispy texture, which significantly impairs the deliciousness of tempura.

Regarding tempura flour that can provide tempura with a low oil absorption, for example, Patent Document 1 describes tempura flour containing an egg white material such as corn flour and egg white flour, and Patent Document 2 describes wheat flour, starch, and the like. A tempura garment mix containing egg white flour and sugars is described. The tempura flour described in Patent Documents 1 and 2 focuses on the effect of reducing the oil absorption of egg white powder, and has a certain effect on reducing the oil absorption, but is improved in the present situation where a tempura with a smaller oil absorption is required. There is room for.

Further, Patent Document 3 contains dextrin and / or trehalose and / or sorbitol, an organic acid monoglyceride and a sucrose fatty acid ester, and an alkaline agent such as calcium oxide with respect to a mixed powder that can be used for batter such as tempura. According to such a mixed powder, it is said that a fried food having a good oil drainage and a good texture of batter can be obtained. Further, Patent Document 4 describes a composition for tempura that contains a compound selected from tartaric acid and a salt thereof, and the pH of the aqueous solution thereof is 7 or more. According to such a composition for tempura. , It is said that a tempura with a good texture can be obtained. Further, Patent Document 5 describes a fried food garment composition such as pork cutlet containing egg white and calcium hydroxide, and according to such a garment composition, binding of ingredients and garment. It is said that fried foods with excellent properties and less stickiness inside the clothes can be obtained.

Japanese Unexamined Patent Publication No. 2005-176707 Japanese Unexamined Patent Publication No. 2008-295360 Japanese Unexamined Patent Publication No. 2004-57041 Japanese Unexamined Patent Publication No. 62-115250 Japanese Unexamined Patent Publication No. 61-35753

For tempura powder, in addition to matters related to the quality of tempura such as reduction of oil absorption of clothes, there are also requests for matters related to the production efficiency of tempura. That is, tempura powder has good processing suitability so that it can smoothly perform a series of operations from dissolving it in water as a batter to adhering it to ingredients and oiling it, so that delicious tempura can be produced efficiently. It is requested. However, a technique that meets the high demands for both the quality and production of such tempura has not yet been provided.

An object of the present invention is to provide tempura flour and tempura batter capable of efficiently producing high-quality tempura with a reduced amount of oil absorption in the batter and a crispy texture of the batter.

The present invention is a tempura flour containing at least one selected from the group consisting of a calcined calcium composition, calcium oxide and calcium hydroxide, and the pH of a mixture of 100 parts by mass of the tempura flour and 160 parts by mass of water. Is a tempura flour with a value of 7.4 to 11.3.

Further, the present invention is a tempura batter containing the above-mentioned tempura flour and water of the present invention.

According to the present invention, it is possible to efficiently produce high-quality tempura in which the amount of oil absorbed by the batter is reduced and the texture of the batter is crispy.

The tempura flour of the present invention contains one or more selected from the group consisting of calcined calcium composition, calcium oxide and calcium hydroxide (hereinafter, these are collectively referred to as "specific calcium component"). .. The purity of calcium oxide used in the present invention is preferably 98% by mass or more, and the purity of calcium hydroxide used in the present invention is preferably 95% by mass or more. On the other hand, the calcined calcium composition used in the present invention contains calcium oxide, but as the name "composition" indicates, it also contains an appropriate amount of components other than calcium oxide, and the purity of calcium oxide. Is lower than that of calcium oxide used in the present invention. Among these specific calcium components, the calcined calcium composition is particularly excellent in the effect aimed at by the present invention, that is, the effect of reducing the oil absorption of the batter and the effect of improving the processability and the texture of the batter. This point is also clear from the comparison between Examples 5 and 6 (using calcined calcium composition) and Examples 11 and 12 (using calcium oxide or calcium hydroxide) described later. In particular, the calcined calcium composition is superior to the case where calcium oxide or calcium hydroxide is used in terms of improving the texture of clothing.

A typical calcined calcium composition used in the present invention is a powder obtained by processing a calcium-containing substance into a powder or granules and calcining the powder. The main component thereof varies depending on the calcium-containing substance as a raw material, but is usually oxidized. It is a calcium salt such as calcium and calcium phosphate. The calcium-containing substance that is the raw material of the calcined calcium composition is basically not particularly limited as long as it can be used in foods, and for example, eggshell, coral, livestock bone, fish bone, shell, sea urchin shell, etc. Can be mentioned.

Calcined calcium compositions preferably used in the present invention include calcined shells, calcined eggshells, calcined limestone and calcined dolomite.
The calcined shell is a calcined product of a shell that is a calcium-containing substance. The type of shell that is the raw material of the fired shell is not particularly limited, and examples thereof include bivalve shells such as scallops, clams, freshwater clams, clams, oysters, and hokki.
The calcined eggshell is a calcined product of the eggshell of birds, which is a calcium-containing substance, and is usually obtained by breaking the eggshell to take out egg yolk and egg white, washing and drying the eggshell, processing them into powder or granules, and calcining them. A typical baked eggshell is a baked chicken eggshell.
Calcined limestone is a solid base limestone calcined at a high temperature, and contains calcium oxide as a main component.
Calcined dolomite is obtained by calcining dolomite (CaCO ₃ / MgCO ₃ ) and decarboxylating it, and contains magnesium oxide and calcium oxide as main components.

The average particle size of the specific calcium component used in the present invention is from the viewpoint of dispersibility in tempura flour and from the viewpoint of pH change in the batter state, specifically, from the viewpoint of adjusting the pH of the following specific mixture to the following specific range. Therefore, it is preferably 3 to 20 μm, more preferably 5 to 15 μm. The "particle size" here means the median diameter of the particle size distribution measured by a dry method using a dynamic light scattering method.

Regarding the content of the specific calcium component in the tempura flour of the present invention, the pH of a mixture of 100 parts by mass of the tempura flour and 160 parts by mass of water (hereinafter, also referred to as “specific mixture”) is 7.4 to 11.3. It is preferable that it is adjusted so as to. That is, the tempura flour of the present invention has the pH of the specific mixture, that is, the tempura batter, of 7.4 to 11.3, and is specified as described above as a means (alkaline agent) for achieving such a specific range of pH. It contains a calcium component as an essential component. As a result, the tempura flour of the present invention has the ability to reduce the oil absorption of the tempura batter, has good physical properties when used as a tempura batter, and has good processability for producing high-quality tempura efficiently. If the pH of the specific mixture is less than 7.4, the effect of reducing the oil absorption of the batter is poor, and if the pH of the specific mixture exceeds 11.3, the viscosity of the tempura batter is too high and the processability deteriorates. There is a risk of The pH of the specific mixture is preferably 7.4 to 9.8, more preferably 8.0 to 9.4.

The content of the specific calcium component in the tempura flour of the present invention is preferably 0.1 to 0.45% by mass with respect to the total mass of the tempura flour from the viewpoint of adjusting the pH of the specific mixture to the specific range. , More preferably 0.1 to 0.25% by mass.

The tempura flour of the present invention preferably further contains egg white flour in addition to the specific calcium component. By using the specific calcium component and egg white powder together, the effect of reducing the oil absorption of the clothes is more effective than that of the specific mixture containing the specific calcium component under the same pH condition but not the egg white powder. Further promoted. The egg white powder used in the present invention may be whole egg powder containing egg white powder, but the egg white powder itself is preferable.

The content of the egg white flour in the tempura flour of the present invention is preferably 0.25 to 10.0% by mass, more preferably 0.5 to 5.0% by mass, based on the total mass of the tempura flour. If the content of egg white powder is too small, the significance of using it, that is, the effect of reducing the oil absorption of tempura batter is poor, and if the content of egg white powder is too large, it is inconvenient due to a decrease in pH of the specific mixture. There is a concern that it may not be possible to obtain a batter with a good texture.

The tempura flour of the present invention typically contains, in addition to the specific calcium component which is an essential component and the egg white powder which is an optional component, one or more kinds of flours selected from the group consisting of flour and starch as main components. To do. Wheat flour is preferable as the grain flour, and weak flour generally used for conventional tempura flour is preferable as the flour, but other examples include medium-strength flour, semi-strong flour, and strong flour. Examples of the flour other than wheat flour include rice flour, whole wheat flour, rye flour, corn flour and the like. Examples of starch include cornstarch, potato starch, tapioca starch, wheat starch, waxy cornstarch and the like, and chemical products thereof. The content of flours in the tempura flour of the present invention is preferably 88.55-98.9% by mass, more preferably 93.55-98.4% by mass.

The tempura flour of the present invention may contain other components other than the above-mentioned components (specific calcium component, egg white powder, flours). Other ingredients include ingredients used in ordinary tempura powder, such as swelling agents, egg yolk powder, proteins, various sugars, emulsifiers, powdered fats and oils, thickeners, salt, amino acid-based or nucleic acid-based seasonings, coloring agents, etc. Examples include spices, spices, nutritional components such as vitamins, coloring agents, etc., and one of these can be used alone or in combination of two or more, depending on the type of ingredients used for tempura.

The method for producing tempura using the tempura flour or tempura batter of the present invention is typically a step of preparing a tempura batter by adding a predetermined amount of water to the tempura flour of the present invention and mixing the surface of the ingredients. It has a step of oiling the tempura batter attached to the tempura. In the production of fried foods as described in Patent Document 5, bread crumbs are further attached after the batter is attached to the ingredients, but in the production of tempura, such bread crumbs are not usually performed. The type of ingredients is not particularly limited, and examples thereof include livestock meat such as chicken, pig, beef, sheep and goat; seafood such as squid, shrimp and horse mackerel; and vegetables.

Next, examples will be given to more specifically explain the present invention, but the present invention is not limited to the following examples. Examples 1 to 12 are reference examples.

[Examples 1 to 17, Comparative Examples 1 to 2 and Control Examples]
The raw materials shown in Tables 1 and 2 below were appropriately mixed to produce tempura powder of Examples, Comparative Examples and Control Examples. Details of the raw materials used are as follows.
・ Weak flour (made by Nisshin Foods, trade name "Flower")
・ Wheat starch (manufactured by Glico Foods, trade name "modified starch for foods, silver scale")
・ Leavening agent (manufactured by Nisshin Foods, trade name "baking powder")
-Baked shell A (manufactured by Natural Japan, trade name "Okhotsk Calcium F-015", calcium oxide content 91% by mass or more, average particle size 15 μm)
-Baked shell B (manufactured by Natural Japan, trade name "Okhotsk calcium OH", calcium hydroxide content 91% by mass or more, average particle size 12 μm)
・ Egg white powder (manufactured by Taiyo Kagaku, trade name "Sankirara 21")

[Test example]
To 100 parts by mass of the tempura flour to be tested, 160 parts by mass of water was added and mixed to prepare a tempura batter. In addition, shrimp (black tiger prawn, size: 21-25) without shells was prepared as an ingredient, and the prepared tempura batter was attached to produce a shrimp tempura material. The canola oil was put into an oil tank and heated, and when the oil temperature reached 170 ° C., the shrimp tempura material was put into the canola oil at a time and oiled for two and a half minutes to produce shrimp tempura. For the tempura flour to be tested, shrimp tempura was produced by such a procedure. The oil absorption reduction rate of shrimp heaven immediately after production was measured by the following method. When the oil absorption reduction rate is 10% or more, the tempura powder or tempura batter used for the shrimp tempura can be evaluated to have an oil absorption reduction ability. In addition, 10 panelists evaluated the texture of shrimp heaven immediately after production according to the following evaluation criteria. In addition, the processing suitability of tempura batter was evaluated according to the following evaluation criteria. These results (average score of 10 panelists for texture) are shown in Tables 1 and 2 below.

<Measurement method of oil absorption reduction rate>
The oil absorption rate of tempura batter is measured by the following method. Then, from the oil absorption rate P1 (%) of the example or the comparative example and the oil absorption rate P0 (%) of the control example, the oil absorption reduction rate of the example or the comparative example is calculated by the following formula.
Oil absorption reduction rate (%) = {(P0-P1) / P0} x 100

<Measurement method of oil absorption reduction rate of clothes>
In a pre-weighed aluminum container, put the batter peeled off from the tempura (shrimp tempura) to be evaluated, and measure the weight of the batter. Then, the garment is cut into small pieces with scissors to form a garment piece, which is stored in a constant temperature bath having a temperature of 85 ° C. for 16 hours and dried. After drying, the sample is taken out of a constant temperature bath and allowed to cool in a desiccator until the temperature of the piece of clothing reaches about room temperature, which is used as a measurement sample. Further, the weight of the measurement sample after allowing to cool is measured, and the clothing moisture value S2 (mass%) is calculated from the measured value, that is, the dry weight of the clothing and the clothing weight. A polyester elastic net (manufactured by Stricks Design Co., Ltd., "NET100 for drainage port & triangular corner") folded in half into a centrifuge tube with a capacity of 50 ml, and the net is placed on the inner peripheral surface of the centrifuge tube. Push it along and so as to protrude over the entire circumference of the opening of the centrifuge tube. 7 g of a measurement sample is put into the net in the centrifuge tube, the opening of the centrifuge tube is closed with a lid, and the net is sandwiched and fixed between the lid and the opening end of the centrifuge tube. The centrifuge tube containing the measurement sample is set in a centrifuge (BECKMAN COULTER Allegra X-30R Centrifuge), and the measurement sample is centrifuged for 5 minutes under the conditions of a rotation speed of 4000 rpm and a temperature of the measurement sample of 30 ° C. Separate into solids. After centrifugation, the weight W1 (g) of the centrifuge tube containing the measurement sample is measured, and from the previously measured empty weight W0 (g) of the centrifuge tube and the measurement sample weight S (g) before drying, the following The oil absorption rate is calculated by the formula. Oil absorption rate (%) = {(W1-W0) / S} x 100
The measurement sample weight S (g) before drying is calculated by the following formula from the measurement sample weight S1 (g) after drying and the clothing moisture value S2 (mass%).
Measurement sample weight S (g) before drying = {S1 / (100-S2)} × 100

(Evaluation criteria for tempura texture)
5 points: The batter is crispy and brittle, and is extremely good.
4 points: The batter is crispy and good.
3 points: The batter lacks a slightly crispy texture.
2 points: The batter has a pull and lacks a crisp feeling.
1 point: The batter is strongly pulled, there is no crispness, and it is defective.
(Evaluation criteria for processing suitability of tempura batter)
5 points: Good sticker viscosity, good flowering of shrimp heaven, and extremely high suitability.
4 points: Good batter viscosity and high suitability.
3 points: Slightly high batter viscosity and slightly poor suitability.
2 points: Batter viscosity is high and suitability is poor.
1 point: Batter viscosity is extremely high and suitability is very poor.

In Table 1, as is clear from the comparison between Examples and Comparative Examples, even if specific calcium components such as baked shells, calcium oxide, and calcium hydroxide are mixed with the tempura powder, water is added to 100 parts by mass of the tempura powder. When the pH of the specific mixture obtained by adding 160 parts by mass is 7.2 (Comparative Example 1) or 11.9 (Comparative Example 2), no effect of reducing the oil absorption of clothing is observed, or the viscosity of the specific mixture is not observed. Is too high and the processing suitability is lowered. Therefore, in order to obtain tempura powder having an excellent effect of reducing the oil absorption of batter, processing suitability and texture of batter, in addition to blending the specific calcium component, the pH of the specific mixture is 8.0 to 11 It can be seen that it is necessary to adjust the content of the specific calcium component so that it becomes about 0.3.

Each of the examples in Table 1 does not contain egg white powder, whereas Examples 13 to 17 in Table 2 contain egg white powder. Here, comparing the presence or absence of egg white powder under the condition that the pH of the specific mixture is the same, for example, in Example 1 and Example 13, although the pH of the specific mixture is 8.0 and the same, the oil absorption is reduced. The rate was 20% in Example 1 without egg white powder, while it was 26.1% in Example 13 with egg white powder. Similar results were obtained for the comparison between Example 2 and Example 15 and the comparison between Example 3 and Example 16. From this, it can be seen that the combined use of the specific calcium component and egg white flour in tempura flour is effective in reducing the oil absorption of clothing.

Claims (5)

Tempura flour containing one or more selected from the group consisting of calcined calcium composition, calcium oxide and calcium hydroxide, and egg white flour (excluding those containing native gellan gum or konjac mannan component). A tempura powder having a pH of a mixture of 100 parts by mass of the tempura powder and 160 parts by mass of water having a pH of 7.4 to 11.3. Tempura powder containing one or more selected from the group consisting of calcined calcium composition, calcium oxide and calcium hydroxide, and egg white powder (however, it contains tartrate acid, lithium hydrogen tartrate, sodium hydrogen tartrate or potassium hydrogen tartrate). A tempura powder having a pH of a mixture of 100 parts by mass of the tempura powder and 160 parts by mass of water having a pH of 7.4 to 11.3. A tempura flour containing a calcined calcium composition and egg white flour, wherein the pH of a mixture of 100 parts by mass of the tempura flour and 160 parts by mass of water is 7.4 to 11.3.
A tempura flour containing only the calcined calcium composition as an alkaline agent that achieves a pH of 7.4 to 11.3 of the mixture. The tempura powder according to any one of claims 1 to 3, wherein the calcined calcium composition is at least one selected from the group consisting of calcined shells, calcined eggshells, calcined limestone and calcined dolomite. The tempura batter containing the tempura flour and water according to any one of claims 1 to 4.