JPH10295304A - Production of frozen 'tenpura' hardly deformable by boiling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing frozen 'Tenpura' usable as ingredients for frozen raw noodles, boiled noodles and cooked noodles, which hardly deformable while being cooked under heating. SOLUTION: The frozen 'Tenpura' hardly deformable while cooked under heating is prepared by blending the main component consisting of 100 pts.wt. of wheat flour containing >=8.0% of protein and 1 to 3 pts.wt. of whole egg power, and if necessary, sodium bicarbonate and coloring agents with 130 to 270 pts.wt. of water so as to obtain a coating liquid, and by immersing materials of 'Tenpura' such as vegetables and fishes into the coating liquid or coating the materials with the coating liquid, followed by frying and then freezing them.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen tempura used as an ingredient in frozen raw noodles, boiled noodles, cooked noodles and the like, and relates to a method for producing a frozen tempura that does not collapse during heating and cooking. .

[0002]

2. Description of the Related Art Conventionally, flour used in a batter for tempura is a flour having a low protein content, and is lightly agitated after addition of water so that the flour does not completely dissolve and the lumps remain. It has been considered to be a method of obtaining a texture with a saury unique to tempura.

In recent years, as the market for frozen noodles such as raw noodles and boiled noodles has expanded, frozen cooked noodles in which frozen noodles are set in a heat-resistant container and frozen tempura is set as an ingredient in soup have been gaining popularity. . The method of heating and cooking this frozen cooked noodle is characterized in that it can be easily cooked using an open flame, a microwave oven, or the like.

[0004] Since these cooked noodles are thawed and boiled, the batter and seeds of the tempura peel off during cooking, causing the batter to collapse and the quality to deteriorate significantly. In particular, in the case of kakiage tempura containing several kinds of seeds, this boiling is a fatal disadvantage.

Conventionally, many techniques relating to a method for producing frozen tempura have been proposed. However, any of the conventional methods of eating tempura, such as tempura or soup with soup or soup, is used. This technology relates to tempura that is placed on top of noodles, such as tempura udon and kakiage soba, and there is no technical proposal that suggests and eliminates the aforementioned disadvantages.

For example, Japanese Unexamined Patent Publication No. 55-85376 discloses that waxy corn starch enzymatically saccharified to about 5 to 20 DE is used as a raw material for clothing.
There is a technology of adding ４０40% by weight to prevent separation of seeds and batter when frying with oil. Japanese Patent Application Laid-Open No. 7-123933 discloses a technique relating to the shape retention and texture of tempura seeds in which a starch and protein powder are mixed with tempura seeds and the mixture is subjected to a steaming heat treatment to obtain a tempura-type binding retention product. There is. However, none of the above-mentioned disadvantages can be solved.

[0007]

SUMMARY OF THE INVENTION An object of the present invention is to solve such conventional drawbacks, and to provide vegetables and fish and shellfish used as ingredients for frozen cooked noodles such as udon and buckwheat. It is an object of the present invention to provide a method for producing a tempura as a seed, or a frozen tempura which is obtained by mixing one or several kinds of seeds and a coating solution, and which is so-called kakiage tempura or the like, which is not broken down when cooked during heating.

[0008]

Means for Solving the Problems The present inventors have found that the above object can be achieved by using a specific clothing liquid, and have completed the present invention. That is, in the present invention, 100 parts by weight of flour having a protein content of 8.0% or more, and 1 to 30 parts by weight of whole egg flour are used as main components. And agitate and mix to produce a coating solution. By applying this to deep-fried vegetables, fish and shellfish, or the like, or by frying and dipping it, it is possible to produce frozen tempura that does not crumble.

[0009] In particular, in the present invention, a frozen tempura that does not crumble by further stirring and mixing the coating liquid to form gluten from the protein of the flour and adjusting the viscosity of the coating liquid to 250 to 1700 cp. Completed the manufacturing method.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the flour used in the coating solution can be achieved by using medium, semi-strong, and strong flour having a high protein content alone or in combination. It is important that the flour has a protein content of 8.0% or more,
If it is less than 8.0%, no matter how agitation or mixing is performed when preparing the coating liquid, the gluten formation of the flour is small and the adhesive strength is insufficient, so that tempura that does not crumble cannot be produced.

[0011] Whole egg powder has excellent functions such as strong foaming properties of egg white and emulsifying property of egg yolk. , 1 to 30 parts by weight, preferably 5 to 10 parts by weight, less than 1 part by weight has no effect, and more than 30 parts by weight makes the tempura hard and finished Is not preferred. Instead of whole egg powder, egg white powder, egg yolk powder or raw materials thereof can be used as appropriate, and the same effect as whole egg powder can be obtained.

Baking soda, in combination with the use of whole egg powder, promotes swelling and moderate yellow coloration of the batter, and is effective when used as needed.

[0013] In addition, by appropriately using a coloring agent such as vitamin B ₂ and carotene, a seasoning such as salt and sugar, a spice or a spice in the clothing solution, a tempura rich in flavor can be produced. I can do it.

[0014] 130-250 parts by weight of water,
Preferably, it is added to 150 to 200 parts by weight, stirred and mixed. The stirring and mixing are performed using a food machine so that the viscosity of the coating liquid is 250 to 1700 cp, preferably 400 to 800 cp.
Necessary conditions such as stirring, mixing speed and time are set so as to obtain cp. If the viscosity of the coating liquid is less than 250 cp, the formation of gluten is small and the cooking liquid is broken during eating. Also 170
If it exceeds 0 cp, gluten is excessively formed, and the batter becomes too hard, resulting in poor texture.

Next, vegetables (ginseng, burdock, leeks, etc.) and fish and shellfish (squid, shrimp,
Clams, etc.), shiitake mushrooms, seaweed, meats, etc. are covered with a coating liquid, or the dust is fried with tempura oil heated to 170 to 180 ° C. This was frozen by a known method to obtain frozen tempura fried tempura.

The tempura of the present invention is used as a tempura that is thawed in an open, microwave oven or the like, soaked in a soup or soup, or is served as a bowl menu, or any noodle ingredients. Can be used.

In the present invention, the protein glutenin and gliadin contained in the flour are hydrated and kneaded by adding water to the flour and kneading to form elastic and sticky gluten. In the present invention, this gluten protein utilizes the property of being restored by cooking even after being subjected to thermal denaturation by frying, which is completely different from the prior art which does not require the formation of gluten. It is. Therefore, according to the present invention, it is possible to obtain a tempura that is excellent in binding and shape-retaining properties, and that does not crumble during cooking and eating, due to the strong association between the clothes and the seeds.

[0018]

According to the method for producing frozen tempura of the present invention, a flour having a protein of 8.0% or more and whole egg flour are added to water and mixed with stirring to form gluten, thereby obtaining a novel sticky tempura. A tempura coating liquid is obtained. Next, if this is used as an ingredient for frozen noodles such as udon, buckwheat noodles, etc. It is possible to provide a frozen tempura which does not crumble and which is excellent in its appearance, flavor and texture. Next, the present invention will be described based on examples.

[0019]

According EXAMPLE 1 Table proportion clothing solution shown in the first embodiment 1 quasi strong flour 100g whole egg powder 6g sodium bicarbonate 0.5g dye (V.B ₂₎ 3.8mg Water 180 g, flour in water, total Add egg powder, baking soda and pigment,
Stir and mix for 20 minutes at 200 rpm with a stirrer,
The mixture was allowed to stand for 1 minute to prepare a tempura clothing liquid having a viscosity of 640 cp. 15 g of vegetables (onions, carrots) which had been prepared in advance by a conventional method and 35 g of fish and shellfish (shrimp) were added to 35 g of this clothing liquid, and the mixture was stirred and mixed.
What was shaped to 1.5 cm in thickness was fried for 2 minutes with tempura oil heated to 170 to 180 ° C. After allowing this tempura to cool at room temperature for 30 minutes, a rapid refrigerator
(LA6-560 type), and frozen frozen tempura was prepared.

Also, "Blending and preparation of clothing liquid" shown in Table 1
Using the same type and amount of fried seeds as in Example 1 using the respective coating liquids obtained in accordance with Example 1, the same production method as in Example 1 was used to produce frozen kakiage tempura of Examples 3 to 8.

[0021]

[Table 1]

[0022]

Example 2 A coating liquid for tempura was prepared by mixing the coating liquids shown in Example 2 in Table 1, and 15 g of a shrimp prepared in advance was mixed with this coating liquid and fried in the same manner as in Example 1. By freezing, 30 g (cloth weight 15 g, shrimp weight 15 g) of frozen shrimp tempura was prepared.

[0023]

[Comparative Example 1] According to the mixing ratio of the coating liquid shown in Comparative Example 1 in Table 1, 180 g of water, 100 g of light flour and 3.8 mg of coloring agent were added, and the mixture was lightly mixed by a conventional method to form a coating liquid for tempura. did. Thereafter, a frozen kakiage tempura was prepared in the same manner as in Example 1.

[0024]

Comparative Example 2 In accordance with the mixing ratio of the coating liquid shown in Comparative Example 2 in Table 1, 180 g of water, 100 g of light flour and 6 whole egg flour
g, 0.5 g of sodium bicarbonate and 3.8 mg of coloring agent were added, and the mixture was stirred and stirred at 200 rpm for 20 minutes using a stirrer in the same manner as in Example 1 to obtain a coating liquid for tempura having a viscosity of 200 CP. In the same manner as in Example 2, the shrimp was fried and a frozen shrimp tempura was produced.

Sensory evaluation of cooking The frozen kakiage tempura (one piece) and the frozen shrimp tempura (one shrimp) obtained in the above Examples and Comparative Examples were each obtained by placing 200 g of a commercially available frozen udon and 35 g of soup in an aluminum pan. The mixture was simmered for 5 minutes. After cooking, the sensory evaluation of the sample was conducted.

The frozen kakiage tempura experimentally produced in Comparative Example 1 was completely boiled and had poor shape, flavor and texture.

The prototype produced in Comparative Example 2 was obtained by subjecting the coating liquid to stirring and mixing in the same manner as in the present invention to draw out the gluten formation of the flour-free flour. Was bad.

[0028] The frozen kakiage tempura according to Example 1 and the frozen shrimp tempura according to Example 2 did not suffer from boiling, maintained a proper shape after cooking, and had a good appearance, flavor and texture. It was good.

The frozen kakiage tempuras of Examples 3 and 4 were as good as Example 1.

[0030] The frozen kakiage tempura of Example 5 did not cause boiling, and had a sufficient shape retention.

In the frozen kakiage tempura of Example 6, the finished batter was slightly hard, but the texture was generally good.

The frozen kakiage tempura of Example 7 did not cause boiling, and had a sufficient shape retention.

The frozen kakiage tempura of Example 8 had a hard batter, but generally had a good texture.

Claims (2)

[Claims] 1. A flour 10 having a protein content of 8.0% or more.
0 parts by weight, 1 to 30 parts by weight of whole egg flour as a main component, baking soda and a coloring agent are added as required, and the mixture is stirred and mixed with 130 to 250 parts by weight of water to prepare a coating solution, and then this is fried. A method for producing a frozen tempura that is not boiled down, which is characterized by frying a dried or fried thing and then freezing it. 2. Stirring and mixing to make the viscosity of the coating liquid 250-1.
The method for producing frozen tempura that does not crumble according to claim 1, characterized in that the temperature is 700 cp.