JPH0588098B2 - - Google Patents
Info
- Publication number
- JPH0588098B2 JPH0588098B2 JP60256433A JP25643385A JPH0588098B2 JP H0588098 B2 JPH0588098 B2 JP H0588098B2 JP 60256433 A JP60256433 A JP 60256433A JP 25643385 A JP25643385 A JP 25643385A JP H0588098 B2 JPH0588098 B2 JP H0588098B2
- Authority
- JP
- Japan
- Prior art keywords
- tartrate
- sodium
- parts
- tempura
- potassium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000000203 mixture Substances 0.000 claims description 19
- 239000007864 aqueous solution Substances 0.000 claims description 12
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 9
- 239000011975 tartaric acid Substances 0.000 claims description 9
- 235000002906 tartaric acid Nutrition 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 8
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 6
- ZPPPLBXXTCVBNC-ZVGUSBNCSA-M lithium;(2r,3r)-2,3,4-trihydroxy-4-oxobutanoate Chemical compound [Li+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O ZPPPLBXXTCVBNC-ZVGUSBNCSA-M 0.000 claims description 4
- GUPPESBEIQALOS-UHFFFAOYSA-L calcium tartrate Chemical compound [Ca+2].[O-]C(=O)C(O)C(O)C([O-])=O GUPPESBEIQALOS-UHFFFAOYSA-L 0.000 claims description 3
- 239000001427 calcium tartrate Substances 0.000 claims description 3
- 235000011035 calcium tartrate Nutrition 0.000 claims description 3
- LJCNRYVRMXRIQR-OLXYHTOASA-L potassium sodium L-tartrate Chemical compound [Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O LJCNRYVRMXRIQR-OLXYHTOASA-L 0.000 claims description 3
- 239000001472 potassium tartrate Substances 0.000 claims description 3
- 229940111695 potassium tartrate Drugs 0.000 claims description 3
- 235000011005 potassium tartrates Nutrition 0.000 claims description 3
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 claims description 3
- 239000001476 sodium potassium tartrate Substances 0.000 claims description 3
- 235000011006 sodium potassium tartrate Nutrition 0.000 claims description 3
- 239000001433 sodium tartrate Substances 0.000 claims description 3
- 229960002167 sodium tartrate Drugs 0.000 claims description 3
- 235000011004 sodium tartrates Nutrition 0.000 claims description 3
- GEDUFZJYMAHTBF-UHFFFAOYSA-L lithium;potassium;2,3-dihydroxybutanedioate Chemical compound [Li+].[K+].[O-]C(=O)C(O)C(O)C([O-])=O GEDUFZJYMAHTBF-UHFFFAOYSA-L 0.000 claims description 2
- OTIZCRWDXJBRFM-UHFFFAOYSA-L magnesium sodium 2,3-dihydroxybutanedioate Chemical compound C(=O)([O-])C(O)C(O)C(=O)[O-].[Mg+2].[Na+] OTIZCRWDXJBRFM-UHFFFAOYSA-L 0.000 claims description 2
- 229940095060 magnesium tartrate Drugs 0.000 claims description 2
- MUZDLCBWNVUYIR-ZVGUSBNCSA-L magnesium;(2r,3r)-2,3-dihydroxybutanedioate Chemical compound [Mg+2].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O MUZDLCBWNVUYIR-ZVGUSBNCSA-L 0.000 claims description 2
- BDRTVPCFKSUHCJ-UHFFFAOYSA-N molecular hydrogen;potassium Chemical compound [K].[H][H] BDRTVPCFKSUHCJ-UHFFFAOYSA-N 0.000 claims description 2
- NKAAEMMYHLFEFN-ZVGUSBNCSA-M sodium;(2r,3r)-2,3,4-trihydroxy-4-oxobutanoate Chemical compound [Na+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O NKAAEMMYHLFEFN-ZVGUSBNCSA-M 0.000 claims description 2
- AVTYONGGKAJVTE-OLXYHTOASA-L potassium L-tartrate Chemical compound [K+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O AVTYONGGKAJVTE-OLXYHTOASA-L 0.000 claims 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 21
- 235000013312 flour Nutrition 0.000 description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 10
- 244000061456 Solanum tuberosum Species 0.000 description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 description 8
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- 239000000872 buffer Substances 0.000 description 8
- 235000012015 potatoes Nutrition 0.000 description 8
- 150000007524 organic acids Chemical class 0.000 description 7
- 239000007853 buffer solution Substances 0.000 description 6
- 239000001488 sodium phosphate Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 235000005985 organic acids Nutrition 0.000 description 5
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000002738 chelating agent Substances 0.000 description 3
- 229910000397 disodium phosphate Inorganic materials 0.000 description 3
- 235000019800 disodium phosphate Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 235000016337 monopotassium tartrate Nutrition 0.000 description 3
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 3
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 150000008043 acidic salts Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000006172 buffering agent Substances 0.000 description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 239000000182 glucono-delta-lactone Substances 0.000 description 2
- 229960003681 gluconolactone Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 235000017550 sodium carbonate Nutrition 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- QDHHCQZDFGDHMP-UHFFFAOYSA-N Chloramine Chemical compound ClN QDHHCQZDFGDHMP-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 description 1
- 229930064664 L-arginine Natural products 0.000 description 1
- 235000014852 L-arginine Nutrition 0.000 description 1
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 description 1
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 description 1
- 208000025371 Taste disease Diseases 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- RQPZNWPYLFFXCP-UHFFFAOYSA-L barium dihydroxide Chemical compound [OH-].[OH-].[Ba+2] RQPZNWPYLFFXCP-UHFFFAOYSA-L 0.000 description 1
- 229910001863 barium hydroxide Inorganic materials 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- VDQQXEISLMTGAB-UHFFFAOYSA-N chloramine T Chemical compound [Na+].CC1=CC=C(S(=O)(=O)[N-]Cl)C=C1 VDQQXEISLMTGAB-UHFFFAOYSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 229940061607 dibasic sodium phosphate Drugs 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000019820 disodium diphosphate Nutrition 0.000 description 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 1
- 239000000347 magnesium hydroxide Substances 0.000 description 1
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 1
- 235000012254 magnesium hydroxide Nutrition 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 229960003104 ornithine Drugs 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 239000004224 potassium gluconate Substances 0.000 description 1
- 235000013926 potassium gluconate Nutrition 0.000 description 1
- 229960003189 potassium gluconate Drugs 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000011008 sodium phosphates Nutrition 0.000 description 1
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 description 1
- 235000010334 sodium propionate Nutrition 0.000 description 1
- 239000004324 sodium propionate Substances 0.000 description 1
- 229960003212 sodium propionate Drugs 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- WUWHFEHKUQVYLF-UHFFFAOYSA-M sodium;2-aminoacetate Chemical compound [Na+].NCC([O-])=O WUWHFEHKUQVYLF-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- WPLOVIFNBMNBPD-ATHMIXSHSA-N subtilin Chemical compound CC1SCC(NC2=O)C(=O)NC(CC(N)=O)C(=O)NC(C(=O)NC(CCCCN)C(=O)NC(C(C)CC)C(=O)NC(=C)C(=O)NC(CCCCN)C(O)=O)CSC(C)C2NC(=O)C(CC(C)C)NC(=O)C1NC(=O)C(CCC(N)=O)NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C1NC(=O)C(=C/C)/NC(=O)C(CCC(N)=O)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)CNC(=O)C(NC(=O)C(NC(=O)C2NC(=O)CNC(=O)C3CCCN3C(=O)C(NC(=O)C3NC(=O)C(CC(C)C)NC(=O)C(=C)NC(=O)C(CCC(O)=O)NC(=O)C(NC(=O)C(CCCCN)NC(=O)C(N)CC=4C5=CC=CC=C5NC=4)CSC3)C(C)SC2)C(C)C)C(C)SC1)CC1=CC=CC=C1 WPLOVIFNBMNBPD-ATHMIXSHSA-N 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
Description
〔産業上の利用分野〕
本発明は天ぷら用衣組成物に関する。
〔従来の技術及び問題点〕
天ぷらは、小麦粉と水あるいは小麦粉と卵水で
できた衣等に種がつけられ、高温（約180℃）の
油で揚げられる。加熱された衣は急激な脱水現象
をおこし油を吸着する。この急激な脱水現象によ
り衣の歯ざわりはかりつとして好ましい食感を与
える。しかしながら、揚げられた天ぷらのかりつ
とした歯ざわりは充分なものでなく、特に時間の
経過に伴つて、揚げ種の水分が衣に移行しかりつ
とした歯ざわりは消失し、天ぷらのおいしさは損
なわれる。従来、かかる欠点を解決する方法とし
て重曹を小麦粉に添加する方法〔太田・吉松共
著、調理と油脂（学建書院昭和56年４月15日、第
３刷発行）P.35〜36、太田・湯木共著、フライ食
品の理論と実際（幸書房 昭和51年２月20日発
行）P.184〕、有機酸あるいは有機酸の酸性塩を添
加した小麦粉を加熱処理しPH6.0以下になるよう
に調整した揚物用衣材を使う方法（特公昭52−
27222号公報）、穀粉、熱ゲル化性を示す蛋白質、
熱ゲル化性を示さない蛋白質、金属キレート剤、
ベーキングパウダー、乳化剤、PH調整剤からなる
天ぷら粉ミツクスに関する方法（特開昭58−
162252号公報）等が提案されている。しかしなが
ら、本発明者らがこれらの方法を追試してみた結
果によると、充分にはかりつとした歯ざわり感を
出し得ず、不充分なものであつた。
〔問題点を解決するための手段〕
本発明者等は、このようなかりつとした歯ざわ
りを充分に出し、しかも、時間がたつても歯ざわ
りの変わらない様に天ぷらのおいしさを向上、維
持するべく鋭意研究した結果、本発明を完成し
た。
すなわち、本発明は、下記(i)の化合物又は(ii)の
組成物を含有することを特徴とする天ぷら用衣組
成物を提供するものである。
(i) 酒石酸リチウム、酒石酸ナトリウム、酒石酸
カリウム、酒石酸マグネシウム、酒石酸カルシ
ウム、酒石酸リチウムカリウム、酒石酸ナトリ
ウムカリウム及び酒石酸マグネシウムナトリウ
ムからなる群から選ばれる化合物
(ii) 酒石酸、酒石酸水素リチウム、酒石酸水素ナ
トリウム及び酒石酸水素カリウムからなる群か
ら選ばれる化合物を含有し、かつその水溶液の
PHが７以上になる組成物
本発明における酒石酸は式C6H8O6で表わされ
るものであり、結晶水を含んでいてもよい。
本発明における組成物の水溶液のPHを７以上に
するには、PHを７以上にするアルカリ剤、緩衝液
又は緩衝剤が使用される。水溶液のPHは７以上で
あればよいが、望ましくはPH７〜11がよい。PH11
を越えると金属味を感じるようになる。
水溶液のPHを７以上にするために使用するアル
カリ剤、緩衝液又は緩衝剤としては、次のような
物質が挙げられる。例えば、アルカリ剤として
は、水酸化ナトリウム、水酸化カリウム、水酸化
バリウム、水酸化カルシウム、水酸化マグネシ
ム、炭酸ナトリウム、炭酸カリウム、炭酸水素ナ
トリウム、リン酸２ナトリウム、リン酸３ナトリ
ウム、リン酸２カリウム、リン酸３カリウムム、
ピロリン酸ナトリウム、ピロリン酸カリム、トリ
リン酸ナトリウム、メタリン酸ナトリウム、プロ
ピオン酸ナトリウム、クロラミンＢ、クロラミン
Ｔ、Ｌ−リジン、Ｌ−アルギニン、Ｌ−オルニチ
ンなどである。
緩衝液又は緩衝剤としては、リン酸２ナトリウ
ムとリン酸１ナトリウムからなるリン酸緩衝液又
は緩衝剤、ホウ酸と水酸化ナトリウムからなる緩
衝液、グリシン水酸化ナトリウムからなる緩衝
液、炭酸ナトリウムと炭酸水素ナトリウムからな
る緩衝液又は緩衝剤、炭酸水素ナトリウムと水酸
化ナトリウムからなる緩衝液、リン酸２ナトリウ
ムと水酸化ナトリウムからなる緩衝液等が挙げら
れる。
本発明における前記(i)の化合物又は(ii)の組成物
の添加量は特に制限はないが、通常、粉類100部
（部は重量部、以下同じ）に対して(i)又は(ii)中の
クエン酸又はクエン酸塩0.1部から10部が望まし
い。添加量が粉類100部に対し0.1部未満ではかり
つとした歯ざわりが得がたい。一方、10部を越え
るとかりつとした歯ざわりは得られるが油はねば
激しくなる。
〔実施例〕
次に、実施例及び比較例を示し、本発明を更に
説明する。
実施例１及び実施例２
酒石酸ナトリウム２部又は５部を小麦粉100部
に添加した組成物に水150部を入れ、調整した衣
にポテトを入れ、予め180℃に加熱された天ぷら
油中で約２分間揚げたところ、かりつとした歯ざ
わりで華散りのよい天ぷらが得られた。その結果
を第１表に示す。
実施例 ３
酒石酸カルシウム0.2部を小麦粉100部に添加し
た組成物に水150部を入れ、調整した衣にポテト
を入れ、予め180℃に加熱された天ぷら油中で約
２分間揚げたところ、かりつとした歯ざわりで華
散りのよい天ぷらが得られた。その結果を第１表
に示す。
実施例 ４
酒石酸水素カリウム（0.8％水溶液のPHは3.7）
２部を水150部に入れ分散溶解後、1M水酸化ナト
リウムを約６部添加しその水溶液のPHを８とし、
これに小麦粉100部を入れ、調整した衣とした。
これにポテトを入れ、予め180℃に加熱された天
ぷら油中で約２分間揚げたところ、かりつとした
歯ざわりで華散りのよい天ぷらが得られた。その
結果を第１表に示す。
実施例 ５
酒石酸カリウム２部を小麦粉100部に添加した
組成物に水150部を入れ、調整した衣にポテトを
入れ、予め180℃に加熱された天ぷら油中で約２
分間揚げたところ、かりつとした歯ざわりで華散
りのよい天ぷらが得られた。その結果を第１表に
示す。
実施例 ６
酒石酸ナトリウムカリウム２部を小麦粉100部
に添加した組成物に水を150部を入れ、調整した
衣にポテトを入れ、予め180℃に加熱された天ぷ
ら油中で約２分分間揚げたところ、かりつとした
歯ざわりで華散りのよい天ぷらが得られた。その
結果を第１表に示す。
実施例 ７
酒石酸２部を小麦粉100部に添加した組成物に
0.5Mリン酸ナトリウム50mlと1M水酸化ナトリウ
ム26.9mlよりなる溶液を100mlにメスアツプした
緩衝液（PH12.00）を約89部入れ（この時の酒石
酸−緩衝液のPHは7.5を示す）、更に水61部を入れ
調整した衣にポテトを入れ、予180℃に加熱され
た天ぷら油中で約２分間揚げたところ、かりつと
した歯ざわりで華散りのよい天ぷらが得られた。
その結果を第１表に示す。
比較例 １
小麦粉100部、水150部で調整した衣でおおつた
ポテトを180℃の天ぷら油中で約２分間揚げたが、
かりつとした歯ざわりは得られなかつた。その結
果を第１表に示す。
比較例 ２〜16
小麦粉100部に各種有機酸（クエン酸、グルコ
ノ−δ−ラクトン、グルコン酸、コハク酸、酢
酸、酒石酸、乳酸、フマル酸、リンゴ酸等）又は
無機酸（リン酸）もしくは有機酸の酸性塩〔クエ
ン酸鉄アンモニム（PH4.3、0.1M水溶液）、酒石
酸水素カリウム（PH3.7、0.05M水溶液）、グルコ
ン酸カルウム（PH6.5、0.05M水溶液）、乳酸カル
シウム（PH6.5、0.05M水溶液等）〕もしくは、無
機酸の酸性塩（リン酸第１ナトリウム、リン酸第
２カリウム等）もしくは金属キレート剤（クエン
酸、グリシン、トリリン酸ナトリウム、酸性ピロ
リン酸ナトリウム等）もしくは重曹を添加した組
成物に水150部を入れ調整された衣にポテトを入
れ、180℃に加熱された天ぷら油中で約２分間揚
げたが、かりつとした歯ざわりは得られなかつ
た。その結果を第１表に示す。
また、特に有機酸（クエン酸、グルコノ−δ−
ラクトン、コハク酸、酒石酸、リンゴ酸等）や酒
石酸水素カリウムは、これらの水溶液のPHが低い
ので酸味を強く感じる場合が多く、天ぷらの味と
しては好ましくはなかつた。
[Industrial Field of Application] The present invention relates to a batter composition for tempura. [Conventional techniques and problems] Tempura is made by adding seeds to a batter made of flour and water or flour and egg water, and then frying it in oil at a high temperature (approximately 180 degrees Celsius). The heated batter undergoes rapid dehydration and absorbs oil. This rapid dehydration phenomenon gives the batter a chewy texture and a pleasant texture. However, the crispy texture of fried tempura is not sufficient, especially as time passes, the moisture in the fried seeds transfers to the batter and the crispy texture disappears, spoiling the deliciousness of the tempura. It can be done. Conventionally, a method to solve this problem was to add baking soda to flour [co-authored by Ota and Yoshimatsu, Cooking and Fats and Fats (Gakuken Shoin, April 15, 1980, 3rd edition), pp. 35-36, Ota and Yoshimatsu. Co-authored by Yuki, Theory and Practice of Fried Foods (Saiwai Shobo, published February 20, 1976) P. 184], wheat flour to which an organic acid or an acidic salt of an organic acid has been added is heat-treated to have a pH of less than 6.0. Method of using adjusted batter for deep-frying
27222), grain flour, protein that exhibits thermal gelling properties,
Proteins that do not exhibit heat gelling properties, metal chelating agents,
Method for tempura flour mix consisting of baking powder, emulsifier, and PH adjuster
162252) etc. have been proposed. However, according to the results of additional trials by the present inventors of these methods, they were not able to produce a sufficiently crisp texture and were unsatisfactory. [Means for Solving the Problems] The present inventors have developed a method to improve and maintain the deliciousness of tempura so as to sufficiently produce such a crisp texture and to maintain the same texture over time. As a result of intensive research, the present invention was completed. That is, the present invention provides a tempura batter composition characterized by containing the compound (i) or the composition (ii) below. (i) a compound selected from the group consisting of lithium tartrate, sodium tartrate, potassium tartrate, magnesium tartrate, calcium tartrate, lithium potassium tartrate, sodium potassium tartrate, and magnesium sodium tartrate; (ii) tartaric acid, lithium hydrogen tartrate, sodium hydrogen tartrate, and tartaric acid; Contains a compound selected from the group consisting of potassium hydrogen, and an aqueous solution thereof.
Composition having a pH of 7 or higher The tartaric acid in the present invention is represented by the formula C 6 H 8 O 6 and may contain water of crystallization. In order to make the pH of the aqueous solution of the composition in the present invention 7 or more, an alkaline agent, a buffer solution, or a buffering agent that makes the PH 7 or more is used. The pH of the aqueous solution may be 7 or higher, preferably 7 to 11. PH11
If you exceed this, you will start to feel a metallic taste. Examples of alkaline agents, buffers, or buffering agents used to adjust the pH of the aqueous solution to 7 or higher include the following substances. For example, alkaline agents include sodium hydroxide, potassium hydroxide, barium hydroxide, calcium hydroxide, magnesium hydroxide, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, disodium phosphate, trisodium phosphate, diphosphate Potassium, tripotassium phosphate,
These include sodium pyrophosphate, potassium pyrophosphate, sodium triphosphate, sodium metaphosphate, sodium propionate, chloramine B, chloramine T, L-lysine, L-arginine, and L-ornithine. Examples of the buffer or buffer include a phosphate buffer or buffer consisting of disodium phosphate and monosodium phosphate, a buffer consisting of boric acid and sodium hydroxide, a buffer consisting of sodium glycine hydroxide, and a buffer consisting of sodium carbonate and sodium hydroxide. Examples include a buffer solution or buffer agent made of sodium hydrogen carbonate, a buffer solution made of sodium hydrogen carbonate and sodium hydroxide, a buffer solution made of disodium phosphate and sodium hydroxide, and the like. There is no particular restriction on the amount of the compound (i) or the composition (ii) added in the present invention, but usually, the amount of (i) or (ii) added to 100 parts of powder (parts are parts by weight, the same applies hereinafter) 0.1 to 10 parts of citric acid or citrate in ) is preferred. If the amount added is less than 0.1 part per 100 parts of flour, it is difficult to obtain a crisp texture. On the other hand, if you use more than 10 parts, you will get a crisp texture but the oil will become sticky. [Example] Next, the present invention will be further explained by showing Examples and Comparative Examples. Examples 1 and 2 Add 150 parts of water to a composition in which 2 or 5 parts of sodium tartrate is added to 100 parts of wheat flour, add potatoes to the prepared batter, and boil in tempura oil preheated to 180°C. When fried for 2 minutes, the resulting tempura had a crispy texture and a nice texture. The results are shown in Table 1. Example 3 150 parts of water was added to a composition in which 0.2 parts of calcium tartrate was added to 100 parts of wheat flour, potatoes were added to the prepared batter, and fried for about 2 minutes in tempura oil preheated to 180°C. The result was tempura with a smooth texture and a nice flavor. The results are shown in Table 1. Example 4 Potassium hydrogen tartrate (PH of 0.8% aqueous solution is 3.7)
After dispersing and dissolving 2 parts in 150 parts of water, add about 6 parts of 1M sodium hydroxide to adjust the pH of the aqueous solution to 8.
Add 100 parts of flour to this to make the adjusted batter.
When I added potatoes to this and fried them for about 2 minutes in tempura oil preheated to 180°C, I was able to get tempura with a crispy texture and a nice burst of flavor. The results are shown in Table 1. Example 5 Add 150 parts of water to a composition prepared by adding 2 parts of potassium tartrate to 100 parts of wheat flour, add potatoes to the prepared batter, and cook in tempura oil preheated to 180°C for about 2 hours.
When fried for a minute, the tempura had a crispy texture and a nice texture. The results are shown in Table 1. Example 6 Add 150 parts of water to a composition prepared by adding 2 parts of sodium potassium tartrate to 100 parts of wheat flour, add potatoes to the prepared batter, and fry for about 2 minutes in tempura oil preheated to 180°C. However, I was able to get tempura with a crisp texture and a nice texture. The results are shown in Table 1. Example 7 A composition in which 2 parts of tartaric acid was added to 100 parts of wheat flour
Add about 89 parts of a buffer solution (PH 12.00) made by dipping up 100 ml of a solution consisting of 50 ml of 0.5 M sodium phosphate and 26.9 ml of 1 M sodium hydroxide (the pH of the tartaric acid-buffer solution at this time is 7.5), and When potatoes were added to a batter prepared by adding 61 parts of water and fried for about 2 minutes in tempura oil preheated to 180°C, tempura with a crispy texture and a rich flavor was obtained.
The results are shown in Table 1. Comparative Example 1 Potatoes covered in batter prepared with 100 parts of wheat flour and 150 parts of water were fried for about 2 minutes in tempura oil at 180°C.
I couldn't get a crisp texture. The results are shown in Table 1. Comparative Examples 2 to 16 Various organic acids (citric acid, glucono-δ-lactone, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, etc.) or inorganic acids (phosphoric acid) or organic acids were added to 100 parts of wheat flour. Acid salts of acids [ferrous ammonium citrate (PH4.3, 0.1M aqueous solution), potassium hydrogen tartrate (PH3.7, 0.05M aqueous solution), potassium gluconate (PH6.5, 0.05M aqueous solution), calcium lactate (PH6. 5, 0.05M aqueous solution, etc.)] or acid salts of inorganic acids (sodium phosphate, dibasic potassium phosphate, etc.) or metal chelating agents (citric acid, glycine, sodium triphosphate, sodium acid pyrophosphate, etc.) Potatoes were put in a batter prepared by adding 150 parts of water to a composition containing baking soda and fried for about 2 minutes in tempura oil heated to 180°C, but no crisp texture could be obtained. The results are shown in Table 1. In addition, especially organic acids (citric acid, glucono-δ-
Lactone, succinic acid, tartaric acid, malic acid, etc.) and potassium hydrogen tartrate often have a strong sour taste due to the low pH of their aqueous solutions, which is not desirable for the taste of tempura.
【表】【table】
【表】
比較例で示すように有機酸、有機酸の酸性塩で
はかりつとした歯ざわりは得られず、また、金属
キレート剤も効果はない。かりつとした歯ざわり
は、本発明で規定した特定の化合物又は組成物の
添加においてのみ得られ、これは特異的な効果で
ある。
〔発明の効果〕
叙上の如く、本発明の天ぷら用衣組成物により
天ぷらの歯ざわりが著しく向上する。
本発明の天ぷら用衣組成物を用いて揚げられた
天ぷらは、揚げ直後は勿論のこと、時間経過後
（例えば揚げ２時間後）においてもかりつとした
好ましい歯ざわりを維持しており、食感上好まし
い効果を奏する。[Table] As shown in the comparative examples, organic acids and acidic salts of organic acids do not provide a crisp texture, and metal chelating agents have no effect. Crisp texture is obtained only with the addition of specific compounds or compositions defined by the present invention, and this is a specific effect. [Effects of the Invention] As described above, the tempura batter composition of the present invention significantly improves the texture of tempura. Tempura fried using the tempura batter composition of the present invention maintains a crisp and desirable texture not only immediately after frying, but also after a period of time (for example, 2 hours after frying), and has a good texture. This produces favorable effects.
Claims (1)
とを特徴とする天ぷら用衣組成物。 (i) 酒石酸リチウム、酒石酸ナトリウム、酒石酸
カリウム、酒石酸マグネシウム、酒石酸カルシ
ウム、酒石酸リチウムカリウム、酒石酸ナトリ
ウムカリウム及び酒石酸マグネシウムナトリウ
ムからなる群から選ばれる化合物 (ii) 酒石酸、酒石酸水素リチウム、酒石酸水素ナ
トリウム及び酒石酸水素カリウムからなる群か
ら選れる化合物を含有し、かつその水溶液のPH
が７以上になる組成物[Scope of Claims] 1. A tempura batter composition characterized by containing the compound (i) or the composition (ii) below. (i) a compound selected from the group consisting of lithium tartrate, sodium tartrate, potassium tartrate, magnesium tartrate, calcium tartrate, lithium potassium tartrate, sodium potassium tartrate, and magnesium sodium tartrate; (ii) tartaric acid, lithium hydrogen tartrate, sodium hydrogen tartrate, and tartaric acid; Contains a compound selected from the group consisting of potassium hydrogen, and the PH of its aqueous solution
A composition in which is 7 or more
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60256433A JPS62115250A (en) | 1985-11-15 | 1985-11-15 | Coating composition for tempura |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60256433A JPS62115250A (en) | 1985-11-15 | 1985-11-15 | Coating composition for tempura |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62115250A JPS62115250A (en) | 1987-05-26 |
| JPH0588098B2 true JPH0588098B2 (en) | 1993-12-21 |
Family
ID=17292591
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60256433A Granted JPS62115250A (en) | 1985-11-15 | 1985-11-15 | Coating composition for tempura |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62115250A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4730803B2 (en) * | 2001-09-03 | 2011-07-20 | 本田技研工業株式会社 | Two-wheeled vehicle |
| JP4726361B2 (en) * | 2001-09-04 | 2011-07-20 | 本田技研工業株式会社 | Mounting structure for mounting a folded two-wheeled vehicle on a four-wheeled vehicle |
-
1985
- 1985-11-15 JP JP60256433A patent/JPS62115250A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62115250A (en) | 1987-05-26 |
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