JPH05168430A - Flour mix for japanese fat-fried food (tempura) - Google Patents

Abstract

PURPOSE:To obtain four mix for TEMPURA capable of frying TEMPURA having a crispy feeling and coating with a low oil content. CONSTITUTION:100 pts.wt. grain flour is mixed with 0.1-20 pts.wt. protein which is treated with a polar organic solvent and/or heat-treated, dried and powdered to give flour mix for TEMPURA and is blended with water to give a batter.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tempura powder mix used for frying tempura and a batter formed by kneading the mixture with water.

[0002]

2. Description of the Prior Art Tempura is made by adding water to flour containing wheat flour as a main component to make a dough, attaching it to a seed such as vegetables as a batter, and frying it in oil at about 180 ° C. to steam the seed. It is a cooking method. The deliciousness of tempura is influenced by the texture of the batter, while leaving the fire trail to the seeds. Generally, it is said that the batter has a crispy feeling (moderate hardness and brittleness), and at the same time, it is delicious that it is refreshing (not oily and refreshing). Conventionally, various types of tempura powder mixes have been known so that tempura can be easily produced. The basic composition of such a tempura powder mix is
Flour (mainly wheat flour) 80-95% by weight, starch 5-1
5% by weight, 1 to 3% by weight of egg yolk powder and / or egg white powder (those powdered by vacuum drying, etc.) and 0.5 to 1.5% by weight of baking powder, and a small amount of seasoning, Contains salt etc. Egg yolk powder and egg white powder are usually added so as to have a preferable texture as described above, but even if a conventional tempura powder mix is used, the resulting tempura has a sufficiently satisfactory texture. Hard to say. Further, in order to achieve the above texture, conventionally, a method of strictly setting the frying conditions (temperature, time) has been proposed,
There are practical problems such as troublesome operation. Further, a method of improving the dispersal of the clothes by adding an emulsifier or the like has been proposed, but there is a problem that the amount of oil in the clothes increases and the clothes become oily.

[0003]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a tempura powder mix in which tempura of a batter having a relatively low oil content is fried at the same time as crispy feeling and a batter (dough) obtained by adding water thereto. Is.

[0004]

[Means for Solving the Problems] The present inventor has conducted earnest studies to produce a delicious batter tempura having the above-described texture. As a result, it was found that the target tempura can be fried by using a tempura powder mix that has been subjected to a polar organic solvent treatment and / or a heat treatment, and dried and powdered protein has been added. Completed That is, according to the study by the present inventor, the protein was denatured by the treatment with a polar organic solvent or the heat treatment (it is considered that the higher-order structure is changed), and the powdered protein powder was identified as a conventional tempura mix. It was clarified that the amount of oil absorption in the batter can be reduced and the tempura having a preferable texture can be obtained by adding the amount in a large amount.

The present invention is characterized in that 0.1 to 20 parts by weight of protein which has been dried and powdered by subjecting 100 parts by weight of flour to a treatment with a polar organic solvent and / or a heat treatment is added. It is in the tempura powder mix. Further, the present invention resides in a batter obtained by adding water to the above tempura powder mix and kneading.

The preferred embodiments of the present invention are as follows. (1) The polar organic solvent is methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol or acetone. (2) The powdered protein is heat-treated at a temperature of 70 to 150 ° C. for 10 minutes to 10 hours. (3) 2.0 to 10.0 parts by weight of the above-mentioned powdered protein is added to 100 parts by weight of flour.

The tempura powder mix of the present invention is characterized in that it is treated with a polar organic solvent and / or heat and dried and powdered protein is added. Animal and plant proteins can be used as the above proteins. As an animal protein,
Examples include proteins contained in egg white, milk and fish meat. Specific examples thereof include ovalbumin, ovoglobulin, egg white containing them, lactalbumin, lactoglobulin, casein, whey protein (milk protein) containing them, actomyosin, and fish meat protein containing them. Examples of vegetable proteins include proteins contained in soybeans, grains and the like. Specific examples thereof include soybean globulin and soybean protein containing the same, prolamin, glutelin, albumin, globulin, and grain protein containing these. In the present invention, it is preferable to utilize a protein obtained from egg white.

Examples of polar organic solvents for treating the above proteins include alcohols having 1 to 5 carbon atoms, carbonyl compounds, esters and polyols.
Examples of the alcohol include methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol, n-butyl alcohol, isobutyl alcohol, sec-butyl alcohol and tert-butyl alcohol. Examples of the carbonyl compound include acetone, methyl ethyl ketone, acetonyl acetone and diacetone alcohol. Examples of the above ester include methyl formate, ethyl formate, methyl acetate and ethyl acetate.
Examples of the above-mentioned polyol include ethylene glycol, propylene glycol and glycerin. Of the above, methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol or acetone is preferred. Ethyl alcohol is particularly preferable.

As a treatment method, an aqueous solution of the above protein and the above solvent are mixed and sufficiently stirred with a homogenizer or the like. The solvent can be removed from this mixture by filtration or evaporation, and the solvent can be completely removed by drying under reduced pressure, followed by pulverization.

The amount of the polar organic solvent required for treating the protein is 5 to 500% by weight with respect to the water content in the aqueous protein solution.

There is no particular limitation on the heat treatment method for protein. For example, a method of treating an aqueous protein solution by stirring in a heating bath (for example, boiling water) is convenient. The heat treatment conditions include a heating temperature of 70 to 150 ° C.
(More preferably, 90-120 degreeC) is preferable. The heating time is 10 minutes to 10 hours (more preferably 30 minutes to
2 hours) is preferred.

The protein added to the tempura powder mix of the present invention may be one that has been subjected to both the above-mentioned polar organic solvent treatment and heat treatment. In this case, it is preferably prepared by subjecting the above polar organic solvent treatment to heat treatment.

The amount of the powdered protein obtained above is 0.1 to 20 parts by weight based on 100 parts by weight of flour.
Preferably, it is 2.0 to 10.0 parts by weight. When the amount is less than 0.1 parts by weight, the texture is good, but the oil absorption is large. On the other hand, when the amount is more than 20 parts by weight, the oil absorption can be suppressed but the texture is deteriorated.

As the flour contained in the tempura flour mix, barley flour, rye flour, pigeon flour, rice flour, corn flour, potato flour and sweet potato flour can be used in addition to wheat flour as described above. Also, as an example of starch,
Mention may be made of wheat starch, barley starch, rye starch, pigeon starch, rice starch, corn starch, potato starch and sweet potato starch. One or more of these can be used.

Water is added to the tempura powder mix of the present invention having the above-mentioned composition, and the mixture is kneaded to prepare a dough. Water is usually 60:40 to 40: 6 with respect to the tempura powder mix.
It is added at a ratio of 0 (weight ratio).

[0016]

EXAMPLES The present invention will be described in more detail below with reference to examples. [Example 1] (Preparation of egg white powder by ethanol treatment) 100 g of egg white liquid
While stirring (5000 rpm) using a homogenizer, 100 g of ethanol was added dropwise to the mixture over 1 minute, and stirring was continued for further 5 minutes. The solid matter was filtered by suction filtration, dried under reduced pressure, and pulverized to obtain ethanol-treated egg white powder. Preparation of tempura powder mix and dough (batter) 90 g of wheat flour, 10 g of corn starch, 2 g of egg yolk powder, 1 g of egg white powder, 1 g of baking powder, and 5 g of the ethanol-treated egg white powder prepared above were mixed to prepare 100 g of tempura powder mix according to the present invention. did. To 100 g of the above tempura powder mix, 150 g of cold water was added, and about 30 seconds,
A dough for tempura was prepared by lightly mixing with a hash.

[Evaluation as a tempura powder mix] Put the seeds (eggplant, bell pepper, sweet potato, shrimp, carrot (20 cm x 90 cm x 3 cm in size)) prepared in advance into the above tempura dough. , The dough was applied to the whole seed. The tempura was fried with the oil of about 180 degreeC. The frying time is as follows. Eggplant: 1 minute and 30 seconds, sweet pepper: 1 minute, sweet potato: 2 minutes and 30 seconds, shrimp: 2 minutes, carrot: 1 minute, 10 minutes after the frying of the tempura obtained above was completed by 10 panelists. , And its texture (crispy feeling) was evaluated. The evaluation was performed according to the following criteria. A: 8 or more out of 10 people recognized that they had a crispy feeling. B: 6 to 7 out of 10 people recognized that they had a crispy feeling. C: 4 to 5 people among 10 people recognized that they had a crispy feeling. D: Of 10 people, 8 people or more recognized that there was no crispy feeling. In addition, of the resulting tempura, the oil content in the batter of tempura fried with carrot was measured by the petroleum ether extraction method after peeling the batter 5 minutes after the frying was finished.

[Examples 2 to 3] and [Comparative Examples 1 to 3] Tempura was prepared in the same manner as in Example 1 except that the composition of the tempura powder mix was changed as shown in Table 1 below. A flour mix was prepared. Then, the obtained tempura powder mix was used to deep-fry the tempura and evaluated in the same manner as in Example 1. The results are shown in Table 1 below.

[0019]

[Table 1] Table 1 ──────────────────────────────────── Tempura powder Examples Examples Examples Comparative Example Comparative Example Formulation (g) of Comparative Example 1 2 3 1 2 3 3 ────────────────────────────────── ─── Wheat flour 90 90 90 90 90 90 90 90 Corn 10 10 10 10 10 10 10 Starch egg yolk powder 2 2 2 2 2 2 Egg white powder 1 1 1 1 1 1 1 Baking 1 1 1 1 1 1 1 1 Powder ethanol 5 10 15 15 --- Treatment Egg white powder ──────────────────────────────────── (Evaluation) Tempura robe 38.5 31.2 26.5 42.5 25.0 Oil content (%) of 18.5 Texture A B B C D D ───────────────────────── ─ ──────────

As is clear from the results shown in Table 1 above, the tempura fried using the tempura powder mix to which the egg white powder treated with ethanol was fried was fried using the conventional tempura powder mix to which this was not added. Compared to tempura, it has a good texture and the amount of oil in the batter is relatively small.

[Examples 4 to 6] (Preparation of egg white powder by heat treatment) 100 g of egg white liquor was placed in a container and heat treated for 3 hours while continuing to stir in boiling water at 100 ° C. The heat-treated contents were post-treated and powdered in the same manner as the contents obtained by the above ethanol treatment to obtain heat-treated egg white powder. In the above-mentioned Examples 1-3, except that the heat-treated egg white powder prepared above was used in place of the ethanol-treated egg white powder in the composition of the tempura powder mix, each corresponds to each in the same manner as in Examples 1-3. A tempura flour mix was prepared. Then, the obtained tempura powder mix was used to fried the tempura, and each was evaluated by the same method as the evaluation method of Example 1. As a result, the same results as in Examples 1 to 3 were obtained.

[0022]

EFFECTS OF THE INVENTION By using the tempura powder mix of the present invention, it is possible to fried the tempura of a batter which has a crispy feeling and at the same time has a relatively low oil content. Therefore, when the tempura powder mix of the present invention is used, a delicious tempura which has a crispy feeling and is not oily is fried as compared with the conventional one.

Claims (3)

[Claims] 1. Tempura, characterized in that 0.1 to 20 parts by weight of protein, which has been dried and powdered by subjecting 100 parts by weight of flour to a treatment with a polar organic solvent and / or a heat treatment, is added. Flour mix. 2. The tempura flour mix according to claim 1, wherein the protein is obtained from egg white. 3. A batter obtained by kneading the tempura powder mix of claim 1 and water.