JPH0947248A - Coating composition for tempura - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a coating composition for tempura (deeply fried Japanese cooking), having freezing keeping quality after frying in an oil and capable of being reheated and recooked with a microwave oven. SOLUTION: This coating composition is obtained by blending wheat flour with a pregelatinized waxy corn starch, a branched dextrin, raw starch, grain flour and an inflating agent and can be reheated and recooked with a microwave oven. Concretely, the coating composition is obtained by blending 100 pts.wt. wheat flour with 2.0-6.0 pts.wt. pregelatinized waxy corn starch, 1.0-4.0 pts.wt. branched dextrin, 10-20 pts.wt. raw starch, 5-10 pts.wt. grain flour and 1.5-2.2 pts.wt. inflating agent and can be reheated and recooked with the microwave oven.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tempura garment composition which has freeze-preservability and can be microwaved.

[0002]

2. Description of the Related Art As is well known, tempura is a fried seed that is covered with water and fluffed with water and fried to make oil. As fried seed, fish, meat, vegetables, etc., or a combination of them is used. Therefore, a variety of foods can be obtained,
The fried batter is beautiful as a flower blooms and has a crispy texture, and since the batter and the fried seeds have the same flavor and texture, it is a typical side dish of Japanese food. . However, tempura, especially fried batter, is prone to deterioration over time, so it is not easy to store it in the frozen state for a long period of time without deteriorating the flavor and texture, and after heating it in a microwave oven or the like. Since it is more difficult to eliminate the fatigue of the batter when restoring it, tempura is not a popular cooked frozen food, although it is a major side dish of Japanese food. On the other hand, the number of working women has increased rapidly in recent years and the time required for cooking has tended to decrease, and cooking foods that handle oil are gradually being shunned by young housewives. The appearance of delicious tempura that can be reheated and cooked using a microwave oven is desired. By the way, the popularity rate of microwave ovens in domestic households is remarkable at 80% or more, and it is widely used as a simple heating method or cooking method. A simple food that heats frozen food using a microwave oven and eats it. It is expected that cooked foods and cooked foods will grow further in the future.

However, the tempura batter is mainly made of wheat flour, and the fried batter is deficient in the starch content in the inside due to oil heating, but it is not sufficient. When warmed, the texture becomes gritty, and due to the moisture generated from the fried seeds inside, the batter becomes sticky and the initial flavor and texture are hardly obtained. As an attempt to solve this, a proposal has been made for a tempura clothing material that can be reheated in a microwave oven after being frozen.

That is, Japanese Examined Patent Publication No. 63-60977 discloses a mixture of tempura clothing containing wheat protein, powdered starch syrup, fatty acid esters, a leavening agent, a powder of extremely hardened oil, and other seasonings in wheat flour. , As a clothing liquid with water,
There has been proposed a method for producing frozen tempura in which this coating liquid is applied to fried seeds sprinkled with starch powder, firstly oiled and then frozen and stored, and then secondly oiled or heated again in an oven. This method is intended to bring out the texture of the initial tempura by heating with a secondary oil boil or an oven, and the heating temperature and the heating time which are almost equal to those of the primary heating are necessary for the secondary heating. Further, according to the experiments conducted by the present inventors, when secondary heating is performed in a microwave oven, not only does it appear to be sticky, but since powdered starch syrup is used, the coloring of the baking color becomes strong and the charcoal burns. Generation of odor was observed.

Further, Japanese Patent Application Laid-Open No. 4-8253 proposes a clothing material for tempura containing wheat flour, a low-viscosity modified starch and a leavening agent. However, a special modified starch is used as the low-viscosity modified starch. However, it is not general, and in the additional test of the inventors,
This clothing material was poor in freezing resistance, and in the evaluation test after being reheated by a microwave oven, the clothing was too hard and had a snack-like texture, and it was inferior in flexibility and was not satisfactory.

Further, Japanese Patent Application Laid-Open No. 6-269255 proposes a wheat flour composition for tempura, which is a mixture of weak wheat flour, corn starch, rice flour, corn flour and starch in which the corn starch is partially pregelatinized. Yes,
The publication describes that the resulting tempura is unlikely to cause freezing damage by thawing at room temperature after freezing, but according to the experiments conducted by the present inventors, the tempura is difficult to reheat and cook with a microwave oven. The crisp texture peculiar to tempura was not obtained.

[0007]

DISCLOSURE OF THE INVENTION It is a technical object of the present invention to provide a clothing composition which has a freeze-preservability after frying and can be reheated and re-cooked in a microwave oven.

[0008]

DISCLOSURE OF THE INVENTION The present invention is a microwave oven reheatable / recookable batter composition for tempura, wherein wheat flour is mixed with pregelatinized waxy corn starch, branched dextrin, raw starch, flour and a leavening agent. It is characterized by being blended, and more specifically, 2.0 to 6.0 of pregelatinized waxy corn starch per 100 parts by weight of wheat flour.
By weight, branched dextrin 1.0 to 4.0 parts by weight, raw starch 10 to 20 parts by weight, flour 5 to 10 parts by weight, and a leavening agent 1.5 to 2.2 parts by weight. It is a tempura clothing composition that can be microwaved. The details will be described below.

The present invention can be applied to a fritter having a large amount of batter attached, such as ordinary tempura and seasoning batter. Even with the same fried food, a bread with a low moisture content to which bread crumbs are adhered and having a hard coat cannot sufficiently exert the effect of the present invention.

The present invention is characterized by blending wheat flour with pregelatinized waxy corn starch, branched dextrin, raw starch, cereal flour and a leavening agent, and in particular blending pregelatinized waxy corn starch and branched dextrin. The above-mentioned problems are solved by.

Flour is the main raw material for tempura garments,
It is essential to bring out the flavor and texture unique to tempura. As the wheat flour, soft flour can be used, but among them, intermediate-grade soft flour is preferable.

Pregelatinized waxy corn starch is also called corn corn starch, which is a starch mainly composed of amylopectin containing almost no linear amylose, and its pregelatinized product is used. The method for converting to alpha is not particularly limited, and any method such as spraying or drum dryer method may be used. In particular, the addition of pregelatinized waxy corn starch is effective in that the reheating treatment in a microwave oven does not cause a sharpness reduction and a decrease in melting in the mouth. The content of pregelatinized waxy corn starch is preferably 2.0 to 6.0 parts by weight per 100 parts by weight of wheat flour.
When it is less than 2.0, the fried clothes do not have a crispness and have a sticky texture. Further, the effect of adding the pregelatinized waxy corn starch becomes poor, and when it exceeds 6.0, the batter becomes hard and pulls out, resulting in poor crispness.

The most important compounding raw material in the present invention is branched dextrin. Branched dextrin is distinguished from conventional starch syrup and starch syrup, and enters maltodextrin which has a low degree of starch decomposition, but most of them are α-1,6-bonded dextrins. Branched dextrin is a separation type branched dextrin obtained by hydrolyzing a non-sticky starch with α-amylase and chromatographically separating only a high molecular weight dextrin section, and a mild starch (waxy corn starch) with α-amylase (Dexstrose Equivarent: DE10 or less). )
Of waxy branched dextrin produced by hydrolysis into
There are seeds. These two kinds of branched dextrins can be used although they have some slight differences in properties, and among them, the separated branched dextrin is preferable.

The batter of tempura obtained by using the batter composition for tempura containing the above-mentioned branched dextrin not only suppresses the sweetness peculiar to sugar, but also becomes a preferred fox-colored fried color when fried in oil and blooms in bloom. Is excellent, and the clothes are excellent in storability when the tempura is stored in a frozen state. In addition, it is not sticky compared to conventional clothing materials mainly made of wheat flour or starch, and a crispy texture can be obtained even by reheating with a microwave oven, which is excellent as a tempura garment. Show.

The content of the branched dextrin in the present invention is preferably 1.0 to 4.0 parts by weight per 100 parts by weight of wheat flour. When the blending amount of the branched dextrin is less than 1.0, melting in the mouth is reduced and stickiness is exhibited, and 4.0
On the other hand, if it exceeds, the clothes tend to be harder and flower blooming becomes insufficient.

The raw starch used in the present invention is an untreated starch, and one or more of corn starch, wheat starch and waxy corn starch are used. Other starches are not preferable in terms of the degree of blooming of the batter when fried, and the pastyness of the reheated microwave oven. The raw starch content is preferably 10 to 20 parts by weight per 100 parts by weight of wheat flour. If the content of raw starch is less than 10 parts by weight, the flowers will not bloom well and the texture will be lumpy, and if it exceeds 20 parts by weight, the batter will be scattered and become watery and the binding property with fried seeds will be deteriorated. To do.

In the present invention, as described above, wheat flour is blended with pregelatinized waxy corn starch, branched dextrin, raw starch and a leavening agent, and one or more kinds of grain flour, that is, rice flour, corn flour and the like are added to this. The present invention can be achieved more effectively by incorporating flour. Rice flour is effective for crispness, texture and flower bloom. Further, it is also effective for frozen storage, but if the blending amount is too large, the batter becomes hard.
It is desirable to use it in the range of parts by weight.

As the expanding agent used in the present invention, ordinary baking powder can be used. As the swelling agent, those which are mixed with ammonium carbonate, ammonium hydrogen carbonate, sodium hydrogen carbonate, acid or citric acid, tartaric acid, potassium hydrogen tartrate, fumaric acid, glucono delta lactone, etc. are generally, A combination of sodium hydrogen carbonate and glucono delta lactone is preferable from the viewpoint of flavor. The amount of the expanding agent used is preferably 1.5 to 2.2 parts by weight per 100 parts by weight of flour. The expansion agent is 1.
If it is less than 5, the flower bloom is not sufficient, and if it exceeds 2.2, the clothes are scattered, the appearance is deteriorated, and the texture is hard.

In the practice of the present invention, there is no problem even if less than several parts by weight of protein, lipid, emulsifier and commonly used spices, seasonings, colorants and the like are used per 100 parts by weight of wheat flour. Absent.

[0020]

BEST MODE FOR CARRYING OUT THE INVENTION A typical embodiment of the present invention is as follows.

<< Formulation and composition method of tempura clothing composition >> Wheat flour (thin flour: manufactured by Chiba Flour Milling Co., Ltd.) 100 parts by weight Alpha waxy corn starch (manufactured by Hornen) 4 〃 Branched dextrin (manufactured by Sanmatsu Kogyo Co., Ltd.) 3.0 〃 Raw starch (corn starch) 15 〃 Cereal flour (mixture of rice flour and cornflower 3: 7) 7 〃 Expanding agent 1.7 〃 Mix the above ingredients into a mixer to obtain a tempura clothing composition.

<< Preparation Method of Tempura >> 170 parts by weight of water is added to 100 parts by weight of the composition for tempura shown in the above test formulation, and the mixture is gently stirred with a whipper until the lumps disappear. After attaching dusting powder to the peeled shrimp (black tiger), immerse it in the prepared coating liquid and apply 170-1 to it.
After frying at 80 ° C for 1 minute and 30 seconds, it is rapidly frozen at -25 ° C. After freezing for 2 hours, put in a plastic bag, store frozen at the same temperature for 2 weeks, and heat in a frozen state in a microwave oven (700 W) for 1 minute. After heating, it is left to cool for several minutes and then subjected to sensory evaluation.

The organoleptic test evaluation items include melting of clothes, crispness, inner layer (mainly sticky), odor (mainly powdery), appearance and overall evaluation, ⊚: very good, ○ good, It was shown by a four-level evaluation of Δ: a little good, X: bad.
The results were as follows: melting of the clothes in the mouth ◎, crispness ◎, inner layer ○, odor taste ◎, appearance ○ and overall evaluation ◎.

[0024]

EXAMPLES Examples 1 to 6, Comparative Examples 1 to 4 Under the same conditions as the << formulation and preparation method of clothing composition for tempura >> and << preparation method of tempura >> shown in the embodiments of the invention. , Each of the tempuras obtained by changing only the amount of pregelatinized waxy corn starch to 1.0, 2.0, 4.0, 6.0, 8.0 parts by weight, and the amount of branched dextrin only To 0, 1.0, 1.5, 3.0,
Table 1 shows the evaluation results obtained by the same method as the sensory test evaluation shown in the embodiment of the present invention for each tempura obtained by changing the amount to 4.0 and 6.5 parts by weight.

From the results shown in Table 1, the content of pregelatinized waxy corn starch is in the range of 2.0 to 6.0 parts by weight, and the content of branched dextrin is in the range of 1.0 to 4.0 parts by weight. In some cases, it can be confirmed by a sensory test evaluation that the effect as an appetizer for tempura, which has not been heretofore excellent in terms of freeze-preservability, flavor / texture, and appearance, is exhibited.

[0026]

INDUSTRIAL APPLICABILITY The present invention is a coating composition for tempura in which a branched dextrin is mixed with wheat flour, pregelatinized waxy corn starch, raw starch, cereal flour and a leavening agent, and the composition is fried to prepare a garnish for coating oil. The resulting tempura garment has a preferred fried color with a fox color tone, the flowering state is beautiful, a crispy texture is obtained, and the flour and fried seeds have a unified flavor and texture. Further, the tempura has a freeze-preserving property and restores the texture and flavor without sacrificing the clothes and melting in the mouth even when reheated and re-cooked in a microwave oven.

Claims (2)

[Claims] 1. A microwaveable cookable tempura garment composition having freeze-preservability, which comprises wheat flour mixed with pregelatinized waxy corn starch, branched dextrin, raw starch, cereal flour, and an expanding agent. 2. 100 to parts by weight of wheat flour, 2.0 to 6.0 parts by weight of pregelatinized waxy corn starch, 1.0 to 4.0 parts by weight of branched dextrin, 10 to 20 parts by weight of raw starch, and 5 to 5 parts of flour. 10. The composition for tempura clothes as claimed in claim 1, which comprises 10 parts by weight and 1.5 to 2.2 parts by weight of an expanding agent and has a freeze-preservability and can be cooked in a microwave oven.