JP7398524B2 - Clothing material for oil-conditioned food and its manufacturing method; Oil-conditioned food and its manufacturing method - Google Patents

Description

Tempura for commercial use (e.g. shrimp tempura) is typically processed in a factory (fried in oil) and then shipped to stores such as supermarkets. If the food is re-conditioned in oil at the store, there is a problem in that the batter and ingredients are severely damaged by heating, and the quality is inferior to products (foods) made from raw (un-oiled) battered ingredients. In order to solve this problem, it is best to ship it raw (unoiled) and process it at the store, but if you just add batter and freeze it, A problem arises in terms of appearance, in that the surface is not uneven and looks like a flat fritter. Regarding this problem of appearance, the following prior art is known.

Patent Document 1 describes a step of producing a tempura food by further adhering tempura crumbs obtained by a predetermined manufacturing method to a tempura food to which flour and tempura batter have been attached, and the tempura food. A method for producing a frozen food for tempura is described, which includes a step of freezing the tempura. Furthermore, Patent Document 2 describes a method for producing oyster tempura ingredients, which includes a step of further adhering fried eggs to oyster shells to which flour and tempura batter having a predetermined viscosity have been attached. .

Patent Document 3 discloses that in a container (tray) having a storage recess that can individually accommodate foods for frying, a batter liquid is placed in the storage recess, and the surface of the food is coated with the batter liquid in an unheated state. A method for producing a frozen food for deep-frying is described, which includes the steps of placing ingredients therein and freezing them. In this method, since a plurality of recesses are further formed on the bottom of the storage recess, it is possible to form a convex part on the surface of the coating material of the food for deep-frying, which gives a voluminous appearance for tempura. It is said that it is easy to obtain a good texture.

Patent Document 4 discloses that a batter liquid is applied to the surface of a frying tool material to which flour (wheat flour or processed starch such as phosphoric acid cross-linked starch) has been applied in advance as necessary, and then edible powder other than bread crumbs (e.g. , flour, starches (processed starch, unprocessed starch), powdered oils and fats) are attached thereto, and then frozen.

Patent No. 6174770 JP2017-77242A Patent No. 6876858 International Publication No. 2020/116203

In the ingredients for tempura obtained by the methods described in Patent Documents 1 and 2, when re-oiling the product at the store, the tempura (fried balls) that have been oil-conditioned once are heated again, so the product There are problems with uneven coloring and a hard texture. In the method described in Patent Document 3, the improvement in appearance is limited to only the surface in contact with the tray (accommodation recess), and therefore it has not been able to provide a product with sufficient appearance. The method described in Patent Document 4 also has room for improvement in the appearance and texture of the resulting product.

An object of the present invention is to provide an oil-conditioned food (before oil conditioning) which may be frozen and which has improved appearance and texture after oil conditioning.

The present inventors prepared a "batter material" by making dough containing gelatinized starch (e.g., gelatinized potato starch) into flakes or granules, and applied the batter liquid to the food (e.g., shrimp), and then applied the batter to the food (e.g., shrimp). The present inventors have discovered that the appearance and texture of an oil-conditioned food product obtained by further adhering the ingredients can be significantly improved, and have completed the present invention.

That is, the present invention provides at least the following inventions.
[1] A flaky or granular coating material for oil-conditioned foods containing gelatinized starch.
[2] The coating material for oil-conditioned foods according to [1], wherein the gelatinized starch includes gelatinized potato starch.
[3] The coating material for oil-conditioned food according to [1] or [2], further comprising tempura flour.
[4] A method for producing a coating material for oil-conditioned foods according to any one of [1] to [3], comprising the steps of preparing the dough containing the gelatinized starch, and forming the dough into flakes or A method for producing a coating material for oil-conditioned foods, the method comprising the step of granulating.
[5] The method for producing a coating material for oil-conditioned foods according to [4], further comprising the step of dusting the dough with flour before the step of turning the dough into flakes or granules.
[6] The oil-conditioning ingredients, a tempura batter layer that covers at least a part of the surface of the oil-conditioning ingredient, and the tempura batter layer that covers at least a part of the surface of the tempura batter layer, according to [1] to [3]. An oil-conditioned food comprising a layer of the coating material for an oil-conditioned food according to any one of the above.
[7] The oil-conditioned food according to [6], wherein the oil-conditioned food is frozen and in a frozen state.
[8] A step of forming a tempura batter layer by attaching a tempura batter liquid to at least a portion of the surface of the oil-conditioned ingredients, and a step of forming a tempura batter layer on at least a portion of the surface of the tempura batter layer; A method for producing an oil-conditioned food, comprising the step of attaching the coating material for an oil-conditioned food according to any one of [3] to form a layer of the coating material for an oil-conditioned food.
[9] The method for producing an oil-conditioned food according to [8], further comprising a freezing step of freezing to a frozen state after the step of forming the layer of the coating material for oil-conditioned food.

ADVANTAGE OF THE INVENTION According to the present invention, an oil-conditioned food with improved appearance and texture after oil conditioning compared to conventional ones is provided, and in particular, the appearance is similar to that of homemade tempura (fried ingredients with batter etc. attached to them). It can be made similar. Gelatinized starch has the property that when dissolved in a small amount of water, it produces a gummy-like dough that does not stick to the hands, and even if it is mixed with oil, it does not have a hard texture like flour or cornstarch. Not only does it have a natural tempura texture, but it also looks like a blooming flower, which makes it look great.

On the other hand, when flaky or granular oil-based food batters are made using common tempura flours such as wheat flour or cornstarch (ungelatinized starch), they tend to become sticky and stick to hands when handled. The sex is extremely bad. Furthermore, even if water is added to other ungelatinized starches, problems arise, such as difficulty in shaping the dough and the texture after oiling becomes hard (crispy and different from the texture of tempura). Therefore, the coating material for oil-conditioned food and the oil-conditioned food of the present invention are made into flakes or granules containing gelatinized starch, so that the appearance and texture after oil-conditioning are improved, which is not possible with the prior art as described above. This has the remarkable effect that it can be significantly improved.

Figures 1(a) and (b) are photographs of the appearance of the oil-conditioned food produced in Example 1 before and after oil conditioning, with Figure 1(a) showing the state before oil conditioning, and Figure 1(b) showing the state before oil conditioning. Indicates the state of cooked (tempura). FIG. 2 is a photograph of the appearance of (handmade) tempura made by attaching batter to shrimp as an ingredient and then adding oil to the shrimp.

-Battering material for oily foods-
The coating material for oil-conditioned foods of the present invention is a flaky or granular coating material containing gelatinized starch.

"Gelinated starch" is a paste-like starch or its dried product obtained by adding water to raw starch and then heating it (gelatinization treatment), and is sometimes called "gelatinized starch." Gelatinized starch can be produced by a general method and has also been commercialized. Any one type of gelatinized starch may be used alone, or two or more types may be used in combination.

As the raw starch (ungelatinized starch) that is the raw material for gelatinized starch, various starches obtained from grains, potatoes, beans, etc. can be used, such as potato starch, wheat starch, corn starch, sweet potato starch, Examples include tapioca starch, cassava starch, sago starch, arrowroot starch, etc.

Gelatinized starch has lost the crystal structure that raw starch had and is in a state where it is easily degraded by enzymes, and the degree of gelatinization is quantified as the "degree of gelatinization" (degree of gelatinization). Is possible. Known methods for measuring the degree of gelatinization include, for example, the glucoamylase method, glucoamylase second method, diastase method, and β-amylase pullulanase method (BAP method). The glucoamylase method that provides measured values is preferred. For example, when measuring the degree of gelatinization of a starch sample using the glucoamylase method 2, if the measured value is 50% or more, the starch is considered to be gelatinized starch (not undeletinated starch). It can be considered.

The type of gelatinized starch used in the present invention (raw material, degree of gelatinization) is not particularly limited, but for example, it is distributed as a food raw material and can be easily procured, and it has a particularly good texture after oil conditioning. (comparable to the texture of homemade tempura), gelatinized potato starch is preferred, and "powder wafer" (potato starch gelatinized and then dried into powder) is more preferred. .

The coating material for oil-conditioned foods of the present invention may further contain components other than gelatinized starch, such as "tempura flour." "Tempura flour" is widely known in the food field and has a composition that includes wheat flour (preferably soft flour), modified starch, egg yolk powder, powdered egg white, starch (not gelatinized starch), baking powder, seasonings, etc. Refers to a product (premix). Various tempura flours are known and can be appropriately selected or prepared for use in the present invention.

The coating material for oil-conditioned foods of the present invention is "flake-like" or "granular". "Flake-like" and "granular" are interpreted as general terms in the food field, such as "powder-like" (e.g., the properties of tempura powder or wafer powder itself) and "liquid-like" (e.g., the properties of the batter itself). This term is interpreted to mean a property different from the property ``having a property''. “Flake-like” (thin-like, scale-like) refers to a solid shape having a thickness of approximately 1 to 2 mm and a length (major axis and short axis) of 3 to 12 mm, preferably 3 to 10 mm. “Granular” refers to a solid shape with a particle size (particle diameter) of 3 to 6 mm, for example. Such a flaky or granular coating material for oil-conditioned foods can be obtained by the method for producing a coating material for oil-conditioned foods of the present invention as described below.

-Production method for coating materials for oil-based foods-
The method for producing a coating material for oil-conditioned foods of the present invention includes a step of preparing a dough containing gelatinized starch, and a step of forming the dough into flakes or granules.

"Dough containing gelatinized starch" can be prepared by mixing gelatinized starch and a batter solution, but it can also be prepared by using water (or a solution containing water, etc.) instead of the batter solution. can. Batter liquid is preferable to water from the viewpoint of making the appearance more similar to tempura after oiling.

"Batter liquid" is widely known in the food field, contains at least wheat flour and water, and can also be prepared by dissolving tempura flour as described above in water. For example, about 20 to 100 parts by mass of wheat flour and/or tempura flour are dissolved and dispersed in 100 parts by mass of water. Depending on the ingredients, cooking conditions, etc., a thin batter liquid may be prepared by adjusting the amount of wheat flour and/or tempura flour to 100 parts by mass of water, for example, about 20 to 60 parts by mass, particularly 30 to 50 parts by mass. Further, a thick batter liquid may be prepared by dissolving and dispersing 50 to 100 parts by mass, particularly 60 to 80 parts by mass.

Here, the "tempura flour" is not particularly limited, and may contain the aforementioned wheat flour, processed starch, egg yolk powder, powdered egg white, and the like. For example, one containing 0 to 95% by mass of starch and 0 to 100% by mass of wheat flour can be used. In addition, depending on the purpose, some contain 0 to 70% by mass of starch, especially 10 to 60% by mass, 10 to 100% by mass, especially 20 to 90% by mass of wheat flour, and some contain 80 to 98% by mass of starch, especially It contains a large amount of 90 to 95% by mass (for example, 80 to 95% by mass of processed starch, 0 to 10% by mass of starch (excluding modified starch)), and the content of wheat is 0 to 10% by mass, especially 1 It is also possible to use tempura flour containing about 5% by mass. Optionally, seasonings such as dried eggs and salt may be contained, for example, powdered egg white in an amount of 0.01 to 10% by weight, particularly 0.05 to 5% by weight, and other seasonings in an amount of 0.01 to 10% by weight. It is also possible to use one containing 5% by weight, especially 0.05 to 3% by weight.

In the present invention, the batter preferably contains an emulsifier in addition to ingredients such as wheat flour or starch. By including an emulsifier, especially by including two or more types of emulsifiers, the appearance and texture of the oil-conditioned food described below can be made to be more similar to tempura. There are no particular limitations on the type of emulsifier to be included in the batter. Examples include, but are not limited to, compounds such as glycerin monofatty acid ester, diglycerin monofatty acid ester, polyglycerin fatty acid ester, citric acid monoglyceride, succinic acid monoglyceride, acetic acid monoglyceride, lactic acid monoglyceride, diacetyl tartaric acid monoglyceride, and enzymatically decomposed lecithin. Not done. Preferably, a mixture of two or more of these compounds is used. It is also possible to use mixtures of these compounds with vegetable oils and/or glycerin. The content of the emulsifier is preferably 1.0 to 5.0% by mass, particularly 2.0 to 3.0% by mass, based on the entire batter. Furthermore, when two or more emulsifiers are used together, the total content of both may be, for example, about 2.0 to 6.0% by mass, particularly about 3.0 to 5.0% by mass.

The dough containing gelatinized starch may be one having an appropriate hardness (for example, the hardness of bread dough) that can be formed into flakes or granules in the next step. The mixing ratio of gelatinized starch and batter liquid and the mixing ratio of gelatinized starch and water for preparing dough are adjusted as appropriate depending on the composition of the batter liquid (tempura flour for preparing it), etc. However, there are no particular limitations. In one embodiment, a dough containing gelatinized starch is prepared by mixing a batter and 10 to 30% gelatinized starch based on the weight of the batter. The degree of gelatinization of the starch contained in the dough containing gelatinized starch, for example, the dough prepared by mixing gelatinized starch and a batter solution prepared by dissolving tempura flour in water, which may contain ungelatinized starch. The gelatinization degree of the sample is preferably 5 to 30% when measured by the glucoamylase second method.

Dough containing gelatinized starch may be processed into flakes or granules using common methods in the food field. The flaky coating material can be obtained, for example, by mixing raw materials to prepare a dough in advance, stretching it into a thin sheet, and then cutting the dough. The granular coating material can be obtained, for example, by charging the raw materials for the dough into an extrusion granulator, preparing the dough by kneading, and cutting the dough into granules using a cutter at the extrusion port. The step of preparing a dough containing gelatinized starch and the step of turning the dough into flakes or granules may be performed sequentially and separately as in the above example for flaky clothing, or The steps may be performed simultaneously or integrally as in the above example regarding clothing materials.

The method for producing a coating material for oil-conditioned foods of the present invention can include other steps as necessary. For example, in one embodiment of the present invention, the method for producing a batter for oil-conditioned food includes a step of forming a dough containing gelatinized starch into flakes or granules (for example, forming a dough into a sheet to form flakes). (for the rolled out dough), further comprising the step of flouring the dough. Such a step is preferable from the viewpoint that dough formed into flakes or particles (for example, crushed by a cutter) can be prevented from adhering to each other.

The "flour" is not particularly limited as long as it can prevent the dough from adhering to each other as described above, but examples include raw starch (ungelatinized starch) such as potato starch and corn starch, modified starch, In addition, it may be gelatinized starch, tempura powder, any one of them may be used alone, or two or more may be used in combination (mixture), powdered oil or fat, or salt. It may be mixed with seasonings such as. Depending on the type of flour, the amount of flour may be adjusted to an appropriate ratio to the dough so as to prevent the dough from adhering to each other as described above. Note that the above-mentioned flouring is not only applied to the dough that has been rolled out into a sheet, but also to the dough before it is rolled out to prevent it from sticking to the equipment when the dough is rolled out into a thin sheet. It can also be used as However, the composition of the flour used for the dough stretched into a sheet shape and the composition of the flour used for the dough before being stretched may be the same or different. .

-Oil-conditioned foods-
The oil-conditioned food of the present invention comprises an oil-conditioned ingredient, a tempura batter layer that covers at least a portion of the surface of the oil-conditioned ingredient, and a tempura batter layer that covers at least a portion of the surface of the tempura batter layer. A layer of coating material for oil-conditioned food. The oil-conditioned food produced according to the method for producing an oil-conditioned food of the present invention, which will be described later, has such a configuration. That is, the batter layer for tempura and the layer of coating material for oil-conditioned food are laminated in this order in the direction outward from the center of the oil-conditioned food of the present invention.

In this specification, unless otherwise specified, "oil-conditioned food" refers to food before oil-conditioning, and food after oil-conditioning is described, for example, as "oil-conditioned food." The oil-conditioned food of the present invention may be in a frozen state.

The "oil toning ingredients" are not particularly limited, and include seafood (e.g. shrimp, shellfish, fish, etc.), vegetables and mushrooms (e.g. pumpkin, sweet potato, shiitake mushroom, eggplant, carrot, maitake mushroom, lotus root, etc.) , other common or known ingredients for oil-conditioned foods such as tempura can be used.

The "tempura batter layer" is a layer formed from a tempura batter liquid, and completely covers the surface of the edible part of the oily ingredients (for example, there are continuous uncovered areas). Even if there is, the area of the area is 5% or less of the entire surface area of the edible part of the oil-conditioning ingredient), or it covers at least a part (for example, the area of the edible part of the oil-conditioning ingredient) This layer covers 70% or more of the entire surface area of the eating part. The thickness of the tempura batter layer can be adjusted as appropriate depending on the amount of tempura batter liquid to be deposited in the method for producing an oil-conditioned food described below. Note that the tempura batter layer may be in a fluid state, but a layer of oil-conditioned food coating material is formed on the surface of the layer, and the oil-conditioned food coating material partially covers the tempura batter. It may be in a state where fluidity is reduced by mixing with a layer (liquid), or it may be in a frozen state by freezing.

The "layer of coating material for oil-conditioned food" is a layer formed from the coating material for oil-conditioned food, and completely covers the surface of the tempura batter layer (for example, a continuous layer that is not covered). Even if there is a region, the area of the region is 5% or less of the entire surface area of the tempura batter layer), or it covers at least a part (for example, the area of the region is 5% or less of the entire surface area of the tempura batter layer) It is a layer that covers 90% or more of the area. The thickness of the layer of the coating material for oil-conditioned foods can be adjusted as appropriate depending on the amount of the tempura batter liquid to be deposited in the method for producing oil-conditioned foods described below.

In addition, in order to further improve the appearance and texture of the oil-conditioned food, the batter layer for tempura and/or the coating layer for the oil-conditioned food may contain an emulsifier, especially two or more types of emulsifiers. Preferably. More preferably, both the tempura batter layer and the oil-conditioned food coating layer contain one or more emulsifiers. There are no particular limitations on the emulsifier, and for example, the compounds exemplified in the above section of "Method for producing coating material for oil-conditioned foods" can be used. There is no particular restriction on the content of the emulsifier in each layer, but it is preferably about 3.0 to 5.0% by mass, particularly about 4.0 to 5.0% by mass.

-Production method of oil-based food-
The method for producing an oil-conditioned food of the present invention includes a step of attaching a tempura batter liquid to at least a portion of the surface of an oil-conditioned ingredient to form a tempura batter layer; A step of attaching a dressing material to form a layer of a dressing material for oil-conditioned foods. Note that the "surface of the oil-conditioning ingredient" may be the surface of the oil-conditioning ingredient itself (that is, the tempura batter liquid may be directly attached to the oil-conditioning ingredient), or the "surface of the oil-conditioning ingredient" may be the surface of the oil-conditioning ingredient itself (that is, the tempura batter liquid may be directly attached to the oil-conditioning ingredient), or it may be the surface of the oil-conditioning ingredient itself. It may be "the surface of the oil-conditioned ingredients to which flour has been previously applied" (that is, the tempura batter liquid may be indirectly applied to the oil-conditioned ingredients through the flour), as in the above example.

The batter liquid for tempura can be prepared in the same manner as that mixed with gelatinized starch in the step of preparing the dough containing gelatinized starch described above. However, the composition (components and content, e.g. presence or absence of an emulsifier) of the tempura batter liquid that is attached to the surface of the oil-conditioned ingredients when producing oil-conditioned foods is important for preparing dough containing gelatinized starch. The composition may be the same as or different from the composition of the batter used.

The method of applying the tempura batter liquid to the surface of the oil-conditioned ingredients is not particularly limited, but examples include a method of immersing the oil-conditioned ingredients in the tempura batter liquid, or a method of attaching the tempura batter to the oil-conditioned ingredients. Examples include a method of applying a liquid. The amount of the tempura batter liquid to be deposited on the surface of the oil-conditioned ingredients is not particularly limited, and can be adjusted as appropriate depending on, for example, the type of the oil-conditioned ingredients and the composition of the tempura batter liquid. To illustrate one embodiment, the amount of the tempura batter liquid can be 40 to 80% of the weight of the oil-conditioned ingredients.

The method of attaching the coating material for oil-conditioned foods to the surface of the batter layer for tempura is not particularly limited. Examples include a method in which a batter layer for tempura is formed and a coating material for an oil-conditioned food is sprinkled onto the oil-conditioned ingredients and a method in which the coating material is crimped as necessary. The amount of the coating material for oil-conditioned foods to be attached to the surface of the batter layer for tempura is not particularly limited, and may vary depending on the type of the oil-conditioned ingredients, the composition of the batter liquid for tempura, the composition of the coating material for oil-conditioned foods, and the like. It can be adjusted as appropriate depending on the shape and the like. To illustrate one embodiment, the amount of the batter for oil-conditioned foods is 70 to 120% of the weight of the oil-conditioned ingredients, or 160 to 200% of the weight of the batter for tempura. It can be done.

The method for producing an oil-conditioned food product of the present invention can further include other steps as necessary. For example, the method for producing an oil-conditioned food of the present invention can further include a freezing step of freezing the layer of coating material for an oil-conditioned food to bring it into a frozen state. The freezing step can be performed according to methods and conditions common in the food field (particularly in the field of oil-based foods). For example, the temperature in the freezing process is usually about -15°C to -50°C, generally about -18°C to -30°C.

In one embodiment of the present invention, the method for producing an oil-conditioned food may further include the step of applying flour to the surface of the oil-conditioned ingredients before applying the tempura batter liquid. . The composition (ingredients and content) of the dusting powder used in this embodiment is the same as the composition of the dusting powder used to prevent dough formed into flakes or granules from adhering to each other in the manufacturing method of a coating material for oil-conditioned foods; They may be the same or different. In this embodiment, dusting may be applied to the surface of the oil-conditioned ingredients using the same method and conditions as for general oil-conditioned foods.

Hereinafter, embodiments of the present invention will be more specifically disclosed through Examples, but the technical scope of the present invention is not limited to the embodiments disclosed as Examples. Those skilled in the art will be able to understand the embodiments disclosed as examples by taking into consideration the technical idea of the present invention as well as the contents of this specification and drawings as a whole, so as to adapt to the intended uses and effects of the present invention. Those skilled in the art will understand that the invention can be extended or modified into various other embodiments, or technical features of the prior art (known inventions) can be further combined as necessary. can. For matters necessary to carry out the present invention other than those described in this specification, common general knowledge and prior art in the technical field to which the present invention pertains can be appropriately referred to.

[Example 1]
According to the following procedure, a flaky coating material was prepared, an oil-conditioned food containing shrimp as an ingredient was manufactured, and then the oil-conditioned food was prepared.

(1) Preparation of batter liquid for coating material Water and tempura flour (88% processed starch, 5% starch (not including processed starch), 5% powdered egg white, 1% wheat flour, 1% other seasonings, etc.) are mixed in 2. A batter liquid for coating material was prepared by mixing at a mass ratio of 7:1.

(2) Preparation of dough containing gelatinized starch Powdered wafer (gelatinized potato starch) was added to the batter obtained in (1) above to form a dough. Stir until . In addition, the powder wafer used in the present example and the comparative example described later had a degree of gelatinization of 90% or more as measured by the second glucoamylase method.

(3) Preparation of dough sheet The dough obtained in (2) above was rolled out into a thin (1.0 to 2.0 mm thick) sheet. When stretching the dough into a sheet, flour (99% potato starch, 1% salt) was applied to the dough.

(4) Preparation of flaky coating material The sheet obtained in (3) above was cut with a silent cutter. The cutting time was adjusted so that the size of the cut sheet was within a width of approximately 3 to 10 mm. When cutting, approximately 2% of the weight of flour was applied to the sheet-like fabric.

(5) Dressing the shrimp Peeled shrimp with tails was prepared and coated with about 3% of the weight of flour (81% modified starch, 10% powdered oil, 5% salt, 4% wheat flour). . Next, the shrimp coated with flour was dipped into the batter, and the batter was applied in an amount of about 50% of the weight of the shrimp. This batter liquid is a mixture of water and tempura flour (88% processed starch, 5% starch, 5% powdered egg white, 1% wheat flour, 1% other seasonings, etc.). Thereafter, the flaky coating material obtained in (4) above was attached to the shrimp coated with the batter in an amount of about 100% of the weight of the shrimp. The batter was completely adhered to everything other than the shrimp tails. Finally, the shrimp with the batter attached were placed on a tray and frozen to make an oil-based food.

(6) Oil conditioning The frozen oil-conditioned food obtained in (5) above was fried in oil at 170°C for 2 minutes and 30 seconds.
Figures 1(a) and (b) are photographs of the appearance of the oil-conditioned food produced in Example 1 before and after oil conditioning, with Figure 1(a) showing the state before oil conditioning, and Figure 1(b) showing the state before oil conditioning. Figure 2 shows the state after cooking (shrimp tempura). Figure 2 is a photo of the appearance of (handmade) tempura (shrimp tempura) made by attaching batter liquid to shrimp as an ingredient and then conditioning it with oil. be.
From the comparison of these photos, the tempura made by conditioning the oil-conditioned food of Example 1 with oil has the same texture and appearance as the handmade tempura made by conditioning raw (no-oil) with oil. It was confirmed that it has.

[Comparative Example 1] Ineligibility of ungelatinized potato starch In (2) of Example 1 above, except that ungelatinized potato starch was used instead of powdered wafer (gelatinized potato starch), In the same manner as in Example 1, an oil-conditioned food containing shrimp as an ingredient was produced and oil-conditioned. As a result, the dough obtained in (2) was firm, and the texture after oiling in (6) was crunchy, far from the texture of tempura.

[Comparative Example 2] Ineligibility of ungelatinized sago starch In (2) of Example 1 above, ungelatinized sago starch was used instead of powdered wafer (gelatinized potato starch), and A flaky dough was obtained in the same manner as in Example 1, except that the amount was 80% of the weight of the batter (it was necessary to increase the amount added in this way to make it into dough). Afterwards, oil-based foods containing shrimp as an ingredient were manufactured and oil-based. As a result, the dough obtained in (2) was hard and the texture after oiling in (6) was also hard and far from the texture of tempura batter.

[Comparative Example 3] Ineligibility of ungelatinized sweet potato starch In (2) of Example 1 above, ungelatinized sweet potato starch was used instead of powdered wafer (gelatinized potato starch), and A flaky dough was obtained in the same manner as in Example 1, except that the amount was 90% of the weight of the batter (it was necessary to increase the amount added in this way to make it into dough). Afterwards, oil-based foods containing shrimp as an ingredient were manufactured and oil-based. As a result, the texture of the oiled dough in (6) was hard and far from the texture of tempura batter.

[Comparative Example 4] Ineligibility of bracken powder (ungelatinized bracken-derived starch) In (2) of Example 1 above, bracken powder was used instead of powdered wafer (gelatinized potato starch), and A dough was prepared in the same manner as in Example 1, except that the amount was 60% of the weight of the batter (it was necessary to increase the amount added in this way to form a dough). However, the obtained dough was difficult to maintain its shape and fell when held in the hand, making it impossible to obtain a flaky batter.

[Comparative Example 5] Ineligibility of arrowroot powder (ungelatinized starch derived from arrowroot) In (2) of Example 1 above, arrowroot powder was used instead of powdered wafer (gelatinized potato starch), and the amount thereof. A dough was prepared in the same manner as in Example 1, except that the weight of the mixture was 60% of the batter liquid (it was necessary to increase the amount added in this way to form a dough). However, the obtained dough was difficult to maintain its shape and fell when held in the hand, making it impossible to obtain a flaky batter.

[Comparative Example 6] Ineligibility of Soybean Powder In (2) of Example 1 above, soybean powder was used instead of powdered wafer (gelatinized potato starch), and the amount was 80% relative to the batter liquid. % weight (it was necessary to increase the amount added in this way to make the dough) After obtaining flaky dough in the same manner as in Example 1, add shrimp as an ingredient. Oil-conditioned foods were manufactured and oil-conditioned. As a result, the texture of (6) after oil conditioning was fluffy, and the smell of soybean flour was noticeable.

[Comparative Example 7] Ineligibility of using gelatinized starch in Patent Document 4 In (5) of Example 1 above, after preparing shrimp with batter liquid, according to the method described in Patent Document 4, Powdered wafer (gelatinized potato starch) was applied as a powder (not in the form of flakes or granules according to the present invention) and then frozen to form an oil-conditioned food. The oil-conditioned food thus obtained had a floury appearance similar to Tatsuta-age, which was clearly different from the appearance of tempura.

[Example 2]
To 100.0 parts by mass of the batter liquid for clothing prepared in Example 1, 3.0 parts by mass of ST oil BB (manufactured by NOF Corporation) and 1.5 parts by mass of EXCELSPONGE-526 (manufactured by Riken Vitamin Co., Ltd.) were added as emulsifiers. Batter liquid A was prepared by further adding and mixing Batter liquid A.

The prepared batter liquid A was used for both the batter layer and the coating layer for oil-conditioned foods to produce oil-conditioned foods. This oil-conditioned food was conditioned with oil in the same manner as in Example 1, and the texture and appearance of the oil-conditioned tempura were evaluated.

As a result, the oil-conditioned food (shrimp tempura) obtained by conditioning the oil-conditioned food of Example 2 in which both the batter layer and the coating material layer were formed using batter liquid A containing an emulsifier was The texture immediately after frying was lighter than that of the oil-conditioned food in Example 1, and was closer to that of tempura. The oil-conditioned food of Example 2 also retained its crispy texture even after one hour or more had passed after frying.

Note that oil-conditioned foods were prepared in the same manner as above using batter liquid B or batter liquid C containing 4.5 parts by mass of either ST oil BB or EXCELSPONGE-526 as an emulsifier. Compared to these oil-conditioned foods, the oil-conditioned food of Example 2 using batter liquid A did not have a hard or chewy feel immediately after frying, and had a texture more similar to tempura. It has been found that the texture is further improved when the batter layer contains two types of emulsifiers.

From the above examples, oil-conditioned foods and oil-conditioned foods whose appearance and texture after oil-conditioning are improved compared to conventional ones are shown by the flaky or granular coating material for oil-conditioned foods containing gelatinized starch of the present invention. It was indicated that food would be provided. In addition, it has been revealed that oil-conditioned foods prepared using the coating material for oil-conditioned foods of the present invention together with a batter containing an emulsifier can yield oil-conditioned foods that have a texture closer to that of tempura. .

Claims (9)

A tempura batter containing gelatinized starch and having a flaky shape with a thickness of 1 to 2 mm and a length of 3 to 12 mm , or a granular shape with a particle size of 3 to 6 mm . The tempura batter according to claim 1, wherein the gelatinized starch includes gelatinized potato starch. The tempura batter according to claim 1, further comprising tempura flour. A method for producing a tempura batter according to any one of claims 1 to 3, comprising:
A method for producing a batter for tempura, comprising the steps of preparing a dough containing the gelatinized starch, and forming the dough into flakes or granules. The method for producing a tempura batter according to claim 4, further comprising the step of dusting the dough with flour before the step of turning the dough into flakes or granules. Tempura ingredients and
a tempura batter layer that covers at least a portion of the surface of the tempura ingredients;
A layer of the tempura batter according to any one of claims 1 to 3, which covers at least a portion of the surface of the tempura batter layer. The tempura before oil conditioning according to claim 6, wherein the tempura before oil conditioning is frozen. A step of attaching a tempura batter liquid to at least a portion of the surface of the tempura ingredients to form a tempura batter layer;
An oil conditioner comprising the step of attaching the tempura batter according to any one of claims 1 to 3 to at least a part of the surface of the tempura batter layer to form a tempura batter layer. Previous method of making tempura . The method for producing tempura before oil conditioning according to claim 8, further comprising a freezing step of freezing to a frozen state after the step of forming a layer of the tempura batter.