JPH09173001A - Coating material for 'tempura', 'tempura' coated therewith and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a coating material for Tempura (Japanese deep-fried food) capable of keeping the desirable palatability, appearance and taste of freshly fried coating even by storing at normal temperature after frying in an oil rehashing a frozen or refrigerated Tempura with a microwave range, an oven or a boiling means and provide its production process. SOLUTION: This coating material for Tempura contains 60-80 pts.wt. of wheat flour, 10-30 pts.wt. of modifies starch and 5-20 pts.wt. of a powdery mixture consisting of soybean protein powder, albumen powder, an expansion agent and a sugar ester. A Tempura is prepared by adding water to the coating material, applying the obtained coating liquid to the surface of an ingredient, frying in an oil and optically freezing or refrigerating the dried product.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a tempura immediately after production even after passage of time at room temperature after frying or after reheating with a microwave oven, boil, oven or the like after freezing or refrigerating after frying. A texture material for tempura that can maintain the unique texture and appearance of the clothing, a method for producing tempura using the clothing material,
The present invention relates to tempura obtained by the production method.

[0002]

2. Description of the Related Art With the expansion of the so-called mid-meal market, fried foods such as tempura and fries are not only cooked at home, but also as so-called daily products prepared at mass retailers or refrigerated, Opportunities to sell as products with extended shelf life due to storage means such as freezing are increasing. Such products are usually eaten as they are or after being reheated. Particularly in the latter case, oil reeds, microwave ovens, boilers, ovens, etc. can be considered as reheating means.

Of these, oil flies tend to be shunned due to the problems of cooking, cleaning, waste oil treatment, and deterioration of working environment due to odor and heat. On the other hand, microwave ovens have been increasing in popularity in recent years, and boil is a cooking means that can be easily performed using ordinary cooking utensils. Further, in addition to conventional ovens using gas fired power, many ovens that are also used as electric ovens and microwave ovens can be seen and are simple.

According to these cooking means, the work of reheating itself is easier, simpler and safer than that of the oil flake, but when fried foods such as tempura and fries are reheated, they are as follows. A phenomenon occurs and the quality is remarkably inferior.

For example, when a microwave oven is used, the deep-fried food originally has a low moisture content and the ingredients have a high moisture content, so that the ingredients are heated intensively to cause moisture from the ingredients to the clothing. It shifts and loses the desirable texture that is characteristic of fried foods, such as the crispy and crunchy texture of the batter, and oil oozes out on the surface of the batter, impairing the appearance. In the case of a boil, since the fried food is reheated in a sealed state, the batter becomes steamed, and the original texture of the batter is lost as in the case of reheating using a microwave oven. Further, in the case of reheating with an oven, the clothes are heated intensively, so that the water content of the clothes is excessively reduced, which is contrary to the case of reheating with a microwave oven, and the texture is dry.

For this reason, various attempts have been made to maintain the quality of fried foods even after they are reheated. For example,
According to 55-29674, by using a grasshopper containing soybean protein powder, oil and fat, and wheat flour, it is possible to maintain the quality of the fried food even if it is reheated in an oven. JP-A-62-91152 discloses the use of a grasshopper containing an edible component having a heat-coagulability or a heat-gelling property such as fish meat, egg white, polysaccharides, egg yolk and soybean protein.
In JP-A 4-210563, by using a grasshopper containing wheat flour, modified starch, and egg white powder, all of the clothes have retort resistance. Further, in JP-A-64-60334, a grasshopper aerated with a foaming agent having a heat-coagulating property such as egg white or vegetable protein is used to enable reheating of fried food in a microwave oven. JP-A 2-27951 discloses that reheating in an oven and a microwave oven is possible by using a grasshopper containing a powdered hardened oil and fat and a starch containing absorbed edible oil and fat.

By the way, the above-mentioned three kinds of cooking means of microwave oven, boil and oven are divided into so-called internal heating (microwave oven) and external heating (boil, oven) in terms of heat transfer method. Also, the characteristics of the objects to be heated at the time of reheating are greatly different from each other so that they can be divided into sealed (boil) and unsealed or unwrapped (microwave oven, oven). Considering the above-mentioned prior art from this point of view, all of the conventional methods correspond to only one or two types of reheating means of three types: microwave oven, boil, and oven. I can't find any that can be applied to all cooking methods in.

[0008] Further, in the normal temperature distribution products such as so-called daily sales products,
For fried foods that may be eaten without reheating, the water is transferred from the ingredients to the garment with the passage of time after the oil is cooked, and the preferable texture of the fried garment is impaired.
Nothing is mentioned in the above-mentioned conventional method for suppressing such a change with time of clothing at normal temperature.

[0009]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to reheat by a microwave oven, a boil or an oven even after a long time at room temperature after frying or after freezing or refrigerating after frying. Even in the provision of fried foods, specifically tempura, which can maintain the unique preferred texture and appearance immediately after the production of fried foods,
Moreover, it is to develop the manufacturing method of such tempura.

[0010]

As a result of intensive studies from the above viewpoints, the present inventors have found that the above problems can be solved by using a clothing material having a specific structure, and have completed the present invention. That is, the gist of the present invention is flour 60
-80 parts by weight, modified starch 10 to 30 parts by weight, and mixed powder 5 to 20 parts by weight of powdered soybean protein, powdered egg white, expanding agent and sugar ester. Related to clothing materials for tempura.

Another aspect of the present invention is flour 60 to 8
Add water to a tempura dressing material containing 0 parts by weight, 10 to 30 parts by weight of modified starch, and 5 to 20 parts by weight of mixed powder consisting of powdered soybean protein, powdered egg white, expanding agent and sugar ester. A method for producing a tempura, which comprises using a coating liquid, adhering the coating liquid to an ingredient, and frying the ingredient, and further, at the time of this oil frying, the ingredient to which the coating fluid is applied is frying The method for producing tempura is characterized in that the coating liquid is further dripped and adhered to the surface of the coating while forming the.

Still another subject matter of the present invention is frozen or chilled tempura obtained by freezing or refrigerating the tempura obtained by any of the above production methods.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION First, a clothing material for tempura of the present invention will be described. The dressing material for tempura of the present invention contains wheat flour, modified starch, and a mixed powder of powdered soybean protein, powdered egg white, expanding material and sugar ester. As the wheat flour used for the tempura clothing material of the present invention, it is preferable to use a low-strength wheat flour having a low protein content, but a part of the wheat flour is of the same protein content (about 8% by weight as a dry matter). It may be replaced with a mixture of flour and starch adjusted to (base). For example, it is possible to add starch to a powder having a high protein content such as strong wheat flour and replace it with a powder having a protein content similar to that of the weak wheat flour.

Further, as the modified starch, various starches obtained from corn, corn corn, rice, glutinous rice, wheat, sweet potato, potato, tapioca, etc. are subjected to treatments such as esterification, etherification, oxidation or acid modification. A processed food product can be used. Among these, it is preferable to use those having enhanced resistance to aging at low temperature, and examples thereof include phosphoric acid esterified starch, acetic acid esterified starch, hydroxypropylated starch and the like.

The dressing material for tempura of the present invention is characterized in that, in addition to the wheat flour and the modified starch, a mixed powder comprising powdered soybean protein, powdered egg white, a swelling agent and sugar ester is used in combination.

As the powdered soybean protein, extracted soybean protein, isolated soybean protein, enzymatic hydrolysates thereof, etc. can be preferably used, but especially those having a relatively high water-soluble nitrogen content in total nitrogen, for example, Water-soluble nitrogen index (NSI) is 8
It is desirable to use 0 or more of the soybean protein. In addition to various commercial products, powdered egg white may be used in the form of granules to enhance water solubility. As the expanding agent, a known expanding agent for bakery products using flour such as bread and confectionery can be used. The type of sugar ester (sucrose fatty acid ester) is not particularly limited, but those having HLB of 2 to 8 are desirable.

In the present invention, the above-mentioned flour is added to 60-80.
10 parts by weight of modified starch, 10 to 30 parts by weight of modified starch, and 5 to 20 parts by weight of mixed powder of powdered soybean protein, powdered egg white, expanding agent and sugar ester at a mixing ratio of 5 to 20 parts by weight. And In addition, if necessary, this clothing material
To the extent that it does not adversely affect the quality of fried food,
A proper amount of seasonings, spices and the like can be added.

In the dressing material of the present invention, if the content of wheat flour is less than 60 parts by weight, the hardness of the batter of tempura becomes excessive and the texture does not become tempura, and if it exceeds 80 parts by weight, it becomes crispy (crunchy texture). ) Is lost and the texture becomes crisp, which is not preferable. If the compounded amount of the modified starch is out of the above range, the tempura batter will have insufficient hardness or an unfavorable texture.

The mixed powder consisting of powdered soybean protein, powdered egg white, expanding agent and sugar ester may be mixed in various amounts depending on the desired finished state of the fried food. 3 to 12 parts by weight of the powdered soybean protein, 1 to 4 parts by weight of the powdered egg white, 0.7 to 2 parts by weight of the expanding agent, and 0.3 to 2 parts by weight of the sugar ester are preferable with respect to the total amount. If the amount of the mixed powder in the entire clothing material is less than 5 parts by weight, the desired effect of the present invention cannot be obtained and the texture is lacking in crispness. And, in some cases, the flavor becomes uncomfortable.

The clothing material for tempura obtained by mixing the above-mentioned predetermined amounts of wheat flour, modified starch and mixed powder by a conventional method,
By using this in the method described below, appropriate batter hardness for various tempura, preferable texture of Sakumi,
It is possible to prevent the oil from seeping out from the batter and to impart an appropriate swelling and color appearance and flavor.

Next, a method for producing tempura according to the present invention will be described. In the present invention, various food materials such as edible meat, seafood, vegetables, root vegetables can be used as ingredients,
Depending on the type of these ingredients or the finished state of the desired tempura, directly or after dusting the ingredients,
Water is added to the clothing material and uniformly mixed, and a clothing liquid having a water content of 50 to 70% by weight, preferably 55 to 65% by weight, is applied.
As the dusting powder, wheat flour, various starches, modified starch, or the above-mentioned clothing materials can be used, but known flours other than these may be used as long as they do not impair the binding property between the clothing and the ingredients. .

With respect to the water content in the clothing liquid, if the water content is less than 50% by weight, the viscosity of the clothing liquid becomes high and the workability of applying the coating liquid is deteriorated, and the finished tempura has a sticky texture inside the clothing. turn into. On the other hand, if the water content exceeds 70% by weight, the clothing liquid becomes extremely low in viscosity and can be attached only to an ingredient very thinly, and the texture and the appearance are not tempura, which is not preferable.

Next, the ingredients to which the clothing liquid is applied are 160-190.
Fry with edible fat at 2 ° C for 2-6 minutes. Furthermore,
It is also possible to apply the above-mentioned clothing liquid to the ingredients and drop an appropriate amount of the same clothing liquid as described above while frying this to form a new clothing partially on the surface of the clothing of the ingredients. When the oil is fried in this manner, the tempura batter becomes so-called blooming and looks even better.

The fried tempura can be stored at room temperature as long as the hygiene is not impaired, and if necessary, it can be frozen or refrigerated by a conventional method. If necessary, it may be wrapped with a suitable packing material, but when reheating by the boil method, it is preferable to seal after deaeration. The tempura obtained according to the present invention has a peculiar preferable texture and appearance immediately after the production of tempura, even if it is stored at room temperature, or even if it is frozen or refrigerated and then reheated in a microwave oven, boil or oven. And the flavor is not impaired.

It is also possible to freeze the tempura and cooked rice obtained according to the present invention to obtain a so-called tempura bowl or other frozen food. When such a food that combines tempura and cooked rice is reheated using a microwave oven, the ingredients of cooked tempura and cooked rice are intensively heated due to the difference in water content, which makes it easier for water to migrate to the clothes. Frozen foods obtained by packaging together the tempura and cooked rice obtained in the invention and then frozen, or frozen foods obtained by freezing each of the tempura and cooked rice and then packaging, even if reheated using a microwave oven, freshly fried. It does not impair the desirable texture, appearance and flavor peculiar to Tempura.

[0026]

【Example】

Examples 1 to 6 and Comparative Examples 1 to 6 Peeled shrimp (about 15 g / tail) is thinly and evenly sprinkled with thin wheat flour as a dusting powder, and then the clothing material 4 of each composition shown in Table 1
60 parts by weight of water was added to 0 parts by weight of the solution, and the coating solution was uniformly mixed and applied to about 1/2 weight of the shrimp. 170 to 18
Shrimp tempura was prepared as an experimental product by frying in rapeseed / soybean oil mixture at 0 ° C. for 3 minutes, put on a plate after removing the oil, and kept in this state at room temperature (about 20 ° C.) for 5 hours. Also, using the clothing materials shown in Table 1, oil-staining was carried out in the same manner to make a shrimp tempura as a prototype, which was drained and placed on a plate and allowed to cool at room temperature for 30 minutes, and then a bag made of polyethylene / stretched nylon composite film It was deaerated and packaged, and allowed to stand at room temperature until the elapsed time after oil removal was 5 hours.

[0027]

[Table 1]

Note 1) Modified starch: Clothing material No. 1-8 is
Starch modified starch (Matsuya Chemical Co., Ltd., Stabilose), No. Nos. 9 to 12 are waxy starch starches (Therma Flo manufactured by Oji International Co., Ltd.). 2) Powdered soy protein: clothing material No. 1 to 4 are enzyme-decomposed soybean proteins (Nisshin Oil Co., Ltd., Solpy 1500), N
o. 5 to 12 use extracted soybean protein (Solpy NY, manufactured by Nisshin Oil Co., Ltd.). 3) Powdered egg white: Sankyara used by Taiyo Kagaku Co., Ltd. for each clothing material. 4) Swelling agent: A baking powder manufactured by Aikoku Sangyo Co., Ltd. is used for each clothing material. 5) Sugar ester: Clothing material No. Nos. 1 to 8 were HLB5 sugar esters (Ryoto Sugar Ester S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.). 9-12 used HLB7 sugar ester (manufactured by Taiyo Kagaku Co., Ltd., Sunsoft SE-7).

Each of the thus-obtained prototypes of shrimp tempura was not reheated for unwrapped products, but was reheated in a microwave oven (heating two at a high frequency output of 600 W for 30 seconds),
And oven reheating (400W power consumption oven-
Preheat for 2 minutes on the star and heat 2 pieces for 3 minutes each)
As before, the degassed package was reboiled (heated in a boiling water bath for 4 minutes).

Special panel 1 for each prototype processed as above
Tasting was evaluated by 0 persons. The evaluation was carried out on four items of comprehensive evaluation in consideration of the hardness of clothes, the swelling, the degree of oil oozing out, and the flavor. In the evaluation, light flour was used as a dusting powder, and a coating liquid consisting of 30 parts by weight of light flour, 20 parts by weight of whole egg and 50 parts by weight of water was used to boil oil in the same manner, and the dried shrimp tempura was used as a standard product. In the same or almost the same state, a good one was evaluated as ◯, a comparatively good one with some differences was evaluated as Δ, and a large unfavorable one was evaluated as x (the same applies to the following examples). Table 2 shows the results. From Table 2, the clothing material of the present invention (No.
1,2,5,6,9 and 10) retains the shrimp tempura at room temperature and reheats it in a microwave oven, boil and oven to give it a pleasant texture, appearance and flavor. It was confirmed that

[0031]

[Table 2]

Examples 7 to 12 and Comparative Examples 7 to 12 In the same manner as in Example 1, dusting powder on the shrimp, applying a coating solution using each clothing material shown in Table 1 to the mixture, draining the oil, and removing the oil. I made a trial shrimp tempura. Then, the mixture was allowed to cool in a refrigerator for 15 minutes and then rapidly frozen (-35 ° C, the same applies below), and the interior of the packaging material composed of polyethylene and stretched nylon composite film was replaced with nitrogen gas and sealed. In addition, a part of the prototype made for each clothing material was rapidly frozen and then deaerated and packaged. Each frozen shrimp tempura prototype thus obtained was frozen for one week (-
After storing at 18 ° C., the same shall apply hereinafter), the nitrogen gas-displaced package is opened and taken out from the packaging material, and reheated in a microwave oven (heated two at a time under the same conditions as in Example 1 for 2 minutes), and turned on. Bun reheating (after preheating for 2 minutes under the same conditions as in Example 1,
Two pieces of each of them were heated for 6 minutes), and the degassed package was subjected to boil reheating (heating for 10 minutes in a boiling water bath).

Using the same reference product as in Example 1, the sample was evaluated by the same method. Table 3 shows the results. From Table 3, frozen shrimp tempura products using the clothing material of the present invention (No. 1, 2, 5, 6, 9 and 10) are reheated in any of a microwave oven, an oven and a boil. , It was confirmed that the same favorable texture, appearance and flavor as the tempura immediately after the oil frying was maintained.

[0034]

[Table 3]

Examples 13 to 18 and Comparative Examples 13 to 18 55 parts by weight of water was added to 45 parts by weight of the clothing materials of the respective formulations shown in Table 1 and mixed uniformly to obtain a clothing liquid. 3 g of cut carrot and 7 g of burdock were added to and mixed with 15 g of this clothing liquid, and the mixture was oiled in rapeseed salad oil at 170 to 180 ° C. for 3 minutes and then drained to prepare a fried fried tempura. This was treated in the same manner as in Example 7 to obtain frozen fried tempura, each prototype was stored in a frozen state for 10 days, and then reheated in a microwave oven, reheated in an oven and reheated in the same manner as in Example 7.

On the other hand, a carrot and burdock root were mixed in the same manner as described above with a coating solution consisting of 30 parts by weight of light wheat flour, 20 parts by weight of whole egg and 50 parts by weight of water, and an oiled ginger and an oiled fried fried tempura were prepared, Using this as a reference product, tasting evaluation was performed in the same manner as in Example 1. Table 4 shows the results. From Table 4, the clothing material of the present invention (No. 1, 2, 5, 6, 9 and 1)
The frozen product of fried fried tempura using 0) is a microwave oven,
It was confirmed that the same preferable texture, appearance and flavor as those of the tempura immediately after frying was maintained even if it was reheated with either oven or boil.

[0037]

[Table 4]

Examples 19 to 24 and Comparative Examples 19 to 24 Peeled shrimp (about 15 g / tail) was evenly dusted with an equal amount mixture of potato starch and weak wheat flour as a dusting powder, and then the clothes shown in Table 1 About 60 parts by weight of water was added to 40 parts by weight of the material, and uniformly mixed with the coating liquid, and about 1/2 part by weight of the shrimp was adhered. While oiling this in rapeseed / corn mixed oil at 170-180 ° C., further add this clothing liquid by dropping,
In the state where so-called flower was formed, 3 minutes after the peeled shrimp was put into the oil, the oil frying was finished and the oil was drained. This is processed in the same manner as in Example 7 to prepare frozen Hanasaki shrimp tempura,
Each prototype was stored in a frozen state for 1 week, and then reheated in a microwave oven, reheated in an oven and reheated in the same manner as in Example 7.

On the other hand, an equal mixture of potato starch and weak wheat flour as dusting powder, 30 parts by weight weak wheat flour and 20 whole eggs.
The same trial production of Hanasaki shrimp tempura using a coating solution composed of 50 parts by weight of water and 50 parts by weight of water was used as a reference product, and in comparison with this, tasting evaluation was performed in the same manner as in Example 1. Table 5 shows the results. From Table 5, also in the shrimp battered shrimp tempura, the frozen product prepared by using the dressing material of the present invention was reheated in any of a microwave oven, an oven and a boil as in the other examples. However, it was confirmed that the appropriate batter hardness immediately after the oil frying, a favorable texture with a crispy texture, an appearance without oil exudation, and a favorable flavor were maintained.

[0040]

[Table 5]

Examples 25 to 30 and Comparative Examples 25 to 30 In the same manner as in Example 19, powdered shrimp and coating liquid using each clothing material shown in Table 1 (40 weight parts of clothing material and 60 weight parts of water) Part) was adhered, and the coating liquid was further dripped and adhered while being oiled to make it bloom, and after the oil was drained, it was allowed to cool in a refrigerator for 15 minutes. Also, the non-glutinous rice was washed, soaked in water for 1 hour, then cooked, and allowed to cool in the refrigerator for 15 minutes. About 1 cooked rice in a heat-resistant plastic container
50 g was packed, 2 pieces of the above-mentioned Hanasaki shrimp tempura were placed on it, followed by quick freezing, and the lid was covered. This lid has a hole in the center so that steam generated during reheating can be discharged. The thus-obtained prototype shrimp tempura bowl was frozen and stored for 10 days, and then reheated with the lid on (one at a high-frequency output of 600 W for 3 minutes and 40 seconds).

On the other hand, an equal mixture of potato starch and weak wheat flour as dusting powder, 30 parts by weight weak wheat flour, and 20 whole eggs.
A prototype of Hanasaki shrimp tempura was similarly made using a coating solution consisting of 50 parts by weight of water and 50 parts by weight of water, and then the shrimp tempura bowl prepared in the same manner as rice was also used as a standard product. The product subjected to the microwave oven reheating treatment was used as a comparative product, and these and the product of the present invention were subjected to the tasting evaluation by the method described in Example 1. As a result, the comparative product was inferior in quality to the reference product in terms of softening of clothes, oil bleeding, etc., but the product of the present invention was in a good state like the reference product.

[0043]

Industrial Applicability According to the present invention, a novel clothing material for tempura is first provided. Furthermore, by attaching this to an ingredient and frying it, it can be stored at room temperature after frying, or after being cooked in a frozen or refrigerated state, it can be reheated in a microwave oven, an oven or a boil. Even if you give it
Produces a tempura with a good flavor and a frozen food using the same, which retains the quality immediately after frying without losing the peculiar favorable texture of the batter immediately after the tempura is produced and without spoiling the appearance due to oil bleeding. It has the effect of being able to.

Claims (4)

[Claims] 1. 60 to 80 parts by weight of wheat flour and modified starch 1
A dressing material for tempura, characterized by containing 0 to 30 parts by weight and 5 to 20 parts by weight of a mixed powder of powdered soybean protein, powdered egg white, a swelling agent and sugar ester. 2. 60 to 80 parts by weight of wheat flour and modified starch 1
Water is added to a clothing material for tempura containing 0 to 30 parts by weight and 5 to 20 parts by weight of a mixed powder of powdered soybean protein, powdered egg white, a swelling agent and sugar ester, to prepare a coating solution, A method for producing tempura, characterized in that the liquid is adhered to ingredients and then oiled. 3. The material to which the clothing liquid according to claim 2 is applied is oiled to form a clothing, and the clothing liquid according to claim 2 is further dropped and attached to the surface of the clothing. A characteristic method of manufacturing tempura. 4. Frozen or chilled tempura obtained by freezing or refrigerating the tempura obtained by the method according to claim 2.