JPH06343402A - Production of tempura - Google Patents

Abstract

PURPOSE:To produce a TEMPURA (a Japanese deep-fat fried food) having an excellent degree of swelling and a good fried state by carrying out showering of a large amount of a hot oil at a time. CONSTITUTION:(1) Production of a TEMPURA consists of a process for supplying an oil to be fed first and a batter for a TEMPURA to a dish frame, a process for placing a detachable cylindrical material on the dish frame and ahowering a high-temperature oil from the top of the cylindrical material and separating the cylindrical material from the dish frame before frying. (2) Production of the TEMPURA comprises a process for spraying air at >= room temperature to <=100 deg.C from both sides of the TEMPURA to remove an oil.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for industrial production of tempura, which has a higher degree of swelling and a larger degree of disorder (degree) of fried flowers than ever before.

[0002]

2. Description of the Related Art (Regarding Hot Oil Shower Method) JP-A-55
No. 81857 discloses a method for continuous production of tempura, in which a batter is placed in a dish frame, hot molding is performed by dropping a hot oil shower to make fried flowers bloom, and then frying is performed.

According to these methods, it is possible to mass produce tempura with stable quality and uniform shape, but on the other hand, the appearance of the tempura is smooth, and the edges of the circumference are smooth, and the traces of the dish frame are sharp. There is a defect that the appearance and swelling degree and the degree of disorder of the fried flowers are insufficient, and the consumer has an artificial appearance and a poor texture when eating, unlike a handmade product.

According to the knowledge of the present inventor, the lack of swelling degree and disorder of fried flowers is due to the shallowness of the dish frame. That is, the degree of swelling and messiness of fried flowers may be increased by increasing the dropping amount of the hot oil shower per unit time, but if the amount is too large, the batter scatters from the thin dish frame to the outside. As a result, the yield is significantly reduced, and it becomes impossible to shower a sufficient amount.

The inventor considered making the dish frame deep, but found that the following problems would occur. That is,
In continuous production, the dish frame is mounted on the endless belt of the conveyor, and sequentially moves through the steps of depositing oil and batter, depositing ingredients, hot oil shower, and the next secondary frying step. Batter at the entrance (tempura)
After transferring the oil to the oil tank, return to the first step (1) To transfer the tempura to the secondary oil tank,
It is performed by submerging the dish frame with the tempura in the secondary oil tank and using the phenomenon that the frying force of the tempura itself causes it to come off the dish frame. At this time, if the dish frame is deep, the tempura moves to the secondary oil tank. Does not go smoothly, and when the tempura leaves the dish frame, it easily hits the dish frame, causing deformation and twisting. (2) Since the pan frame occupies a large clearance above and below the conveyor during the entire process up to the secondary oil frying, the size of the entire device must be increased. (3) If the dish frame is deep, there is a danger that too much oil will be added first. And so on.

As described above, it is difficult to sufficiently increase the degree of disorder and the degree of swelling of fried flowers.

(Regarding the deoiling method) As a method for removing the surplus oil adhering to the tempura, a method of leaving the tempura in an atmosphere having a melting point of oil or higher, or a method of centrifugal deoiling has been known. Has been. The former is a method of collecting excess liquid oil adhering to the tempura from the bottom of the tempura by its own weight and removing it outside the system, but it usually requires a standing time of 1 to 2 hours, which is a problem from the viewpoint of production efficiency. . Further, in the latter case, there is a problem that a relatively large-scale centrifuge is required and continuous operation is difficult. In order to deal with this, Japanese Patent Laid-Open No. 1-55151 discloses a method of injecting hot air of 120 to 180 ° C., but it is necessary to devise to obtain hot air (recycling of hot air and temperature control by a sensor). , There seems to be a problem with the high energy cost of the heat source.

[0008]

[Problems to be Solved by the Invention] A batter is put in a dish frame, and hot-oil shower is added to the batter to thermoform the fried flowers so that the batter can be subjected to thermoforming. The first problem was to improve the artificial appearance and poor texture of conventional tempura by increasing the degree of disorder as much as possible.

The solution to the first problem is to provide a method for efficiently removing the excess oil adhering to the obtained tempura without using a large-scale device such as a centrifugal separator. It was set as the second task.

[0010]

[Means for Solving the Problems] In a method of thermoforming a batter using a hot oil shower, if a detachable cylinder is set in a dish frame, the batter can be fully scattered without worrying about scattering.
The present invention has been completed based on the knowledge that a large amount of showers can be taken.

That is, according to the present invention, the step of putting the pre-filled oil and the tempura batter on the dish frame, the detachable tubular object which is substantially in line with the inner method of the dish frame is placed on the dish frame, and the high temperature oil is The main point is a manufacturing method of tempura, which is characterized by a step of showering from the upper part and separating the above-mentioned tubular product from the dish frame before frying.

For the tempura having a high degree of swelling after frying obtained in the first aspect of the invention, air is jetted simultaneously or alternately from both sides to remove excess oil attached to the tempura. To be done efficiently,
The second invention was completed.

The present invention will be specifically described as follows. First, an additive and a batter raw material are added to water, uniformly mixed and kneaded by a usual method to prepare a batter. The batter raw material used in the present invention is mainly wheat flour (soft flour or strong flour), and if necessary, starch or a protein material such as soybean protein can be used as an auxiliary raw material. Other additives such as seasonings, swelling agents, and emulsifiers such as monoglycene fatty acid ester can be used if necessary. The addition of an emulsifier has the effect of facilitating the removal of oil after frying. Use of a swelling agent such as baking soda is preferable for the purpose of the present invention because the swelling degree becomes large.

After pouring a small amount of pre-filled oil into the dish frame, the batter is placed on the center of the round dish frame, but the periphery is preferably kept within the inner diameter of the cylindrical object to be placed later. First-in oil
It has the function of preventing burnt from sticking to the dish frame of the batter and the function of adjusting the horizontal spread of the batter on the bottom of the dish frame.

As ingredients, sprinkle shrimp, finely chopped vegetables, fried balls and the like on the batter.

After placing the tubular object on the dish frame (there may be a slight gap), high temperature shower oil is dropped through the tube by a known method, but a larger amount of oil than usual is showered per shower time. Can be dropped. The plate frame diameter is preferably several tens to one hundred and several tens mm, and the depth is 3 mm to several mm, and the height of the cylindrical object is preferably 30 to several tens mm.

By allowing the dish frame and the tubular object to be conveyed on the endless belts which are vertically opposed to each other, the tubular object can be continuously placed and separated.

The shower oil collides with the surface of the batter having fluidity, and the dropping pressure causes the surface to be unevenly thermoformed. At the same time, the shower oil stays in the upper portion of the batter in the cylinder for a proper time to heat the batter strongly and Boil at a stretch from the inside of the batter, the effect of the expanding agent also acts, and the batter surface and inside have numerous minute holes, the batter is
It is thermoformed into what is called a fried flower.

Since a large amount of shower oil is dripped in a short time, it is thermoformed into a desired state of good fried flowers blooming. Even if the total dripped amount is large, it takes a long time to shower. If it ends, the evaporation of water inside the batter gradually progresses and the expansion is not sufficiently performed, and it becomes difficult to perform the thermoforming of the expected state of fried flowers. Further, without the cylinder, the shower oil simply flows down on the surface of the batter, and the amount of heat given to the batter does not transfer well, making it difficult to obtain the expected effect. That is, it is important to give a large amount of heat to the batter by the shower oil in a short time.

The shower oil can be dropped from an oil tray having a large number of holes at the bottom installed above the batter. In order to increase the amount of shower oil dropped per unit time, the diameter of the holes provided in the tray can be increased, the number of holes can be increased, or the level of oil stored in the tray can be increased. Be seen. The shower oil dripping pressure can be adjusted by the height at which the oil tray is installed, but it is preferably higher than the normal position. If the pressure is insufficient, the pressure may be increased by other means.

After the shower, the tube is removed, and the thermoformed batter (tempura) is transferred into the oil tank for the secondary oil frying and oil frying. At this time, the dish frame on which the tempura is placed is submerged in the secondary oil tank, but since the dish frame is shallow, the tempura moves smoothly and deformation such as curling / kinking does not occur easily.

The oil removal may be carried out by a method in which the tempura after the oil frying is allowed to stand as it is in an atmosphere at a temperature above the melting point of the oil and at room temperature, or by a known method such as a centrifugation method. Therefore, the second method according to the present invention, which is described below, removes oil particularly efficiently. That is, the tempura dough was fixed by a method such as sandwiching it with a net (it can also be continuously fixed by using a band-shaped endless net, etc.), and air generated at room temperature or higher and 100 ° C. or lower was blown at the same time or alternately and caused by expansion. Oil removal is performed by blowing off the oil trapped in the fine holes in the tempura and the surplus oil adhering to the surface in a liquid state.

The temperature of the air to be injected is preferably equal to or higher than the melting point of oil. If it is below the melting point, the temperature of the oil decreases and the viscosity increases, so the deoiling efficiency decreases. However, since there are problems of oil deterioration and energy costs, the temperature will not be raised higher than necessary. As the air, dry air whose humidity is adjusted can be used. When the purpose is to produce dried tempura used for instant noodles material, it may be preferable because the water content of the product can be adjusted by using dry air.

As described above, it is possible to continuously produce tempura in which the condition of fried flowers is good and no remarkable curl or kinking is observed.

[0025]

【Example】

[Example 1] 25 parts of flour, 4 parts of corn starch, 4 parts of water
0 parts, 0.4 parts salt, 0.2 baking powder
And 0.6 part of sesame oil were mixed and kneaded by a conventional method to prepare a tempura batter. (Parts mean weight basis)

Internal diameter 100 mm, depth 4 mm, temperature about 170
Round dish frame at ℃ (Teflon coating on the inner wall)
Approximately 30 palm oil as a pre-filled oil with a temperature of approximately 180 ° C
After cc injection, about 25 g of tempura batter was placed in the center of the dish.

Next, 5 cherry prawns and 3 g of fried balls were added with a head so that they could be easily buried in the batter.

A cylinder on the plate frame (inner diameter of about 98 mm, cylinder length of about 5
0 mm) (set the bottom of the dish frame and the cylinder in close contact),
170-1 while the upper surface of the batter is still fluid
A 80 ° C. palm oil shower was added dropwise for 2 to 3 seconds.

The shower oil is dropped on the oil tray installed above the batter (shower oil is dropped by free fall of oil through holes of 4 to 5 mm in diameter provided at the bottom of the tray of 20 or more pieces. In continuous production, the liquid level is always on the tray. The amount of oil supplied was adjusted so that about 20 mm of oil was accumulated.The holes were installed at a height of about 130 mm with reference to the bottom of the dish frame.).

By this shower, the batter surface receives the shower pressure and becomes uneven, and at the same time, the water inside the batter boils due to the strong heating accompanied by the retention of the shower oil in the cylinder, and the batter has innumerable bubbles. It was swell-molded in the contained state.

Shortly after expansion, remove the cylinder from the dish frame,
The tempura dough was transferred from the dish frame into an oil tank at 155 ° C., and fried with palm oil for 4 minutes.

Degreasing was performed by sandwiching both sides of the tempura dough with nets and blowing pressured air at a temperature of 70 ° C. and 4 kg / cm 2 from both sides. It was cooled to 15 ° C and sprinkled with blue sardine to obtain a dried tempura finished product. The finished product had a diameter of about 88 mm, a thickness of 10 mm or more, good expandability and fried flower condition, and no remarkable curl or kinking.

When this was placed on hot udon and ate after 1 minute, it had a good texture and a crunchy texture with a good texture.

Claims (2)

[Claims] 1. A step of putting oil and tempura batter on the dish frame, a removable cylindrical object is placed on the dish frame in accordance with the inner method of the dish frame, and hot oil is showered from the upper portion of the tube. Process,
And a method for producing tempura, characterized in that the above-mentioned cylindrical product is separated from the dish frame before frying. 2. From the both sides of the tempura after the oil is cooked, room temperature or more 1
The method for producing tempura according to claim 1, wherein oil removal is performed by simultaneously or alternately injecting air at a temperature of 00 ° C or lower.