JPH0588098B2 - - Google Patents

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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
Application number
JP60256433A
Other languages
Japanese (ja)
Other versions
JPS62115250A (en
Inventor
Hideo Maeda
Yasushi Kasuga
Yoshihiko Maeda
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kao Corp
Original Assignee
Kao Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kao Corp filed Critical Kao Corp
Priority to JP60256433A priority Critical patent/JPS62115250A/en
Publication of JPS62115250A publication Critical patent/JPS62115250A/en
Publication of JPH0588098B2 publication Critical patent/JPH0588098B2/ja
Granted legal-status Critical Current

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Description

【発明の詳細な説明】[Detailed description of the invention]

〔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)

【特許請求の範囲】 1 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。 (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
JP60256433A 1985-11-15 1985-11-15 Coating composition for tempura Granted JPS62115250A (en)

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)

* Cited by examiner, † Cited by third party
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

Also Published As

Publication number Publication date
JPS62115250A (en) 1987-05-26

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