JPH10327788A - Tempura flour composition and tempura prepared by using the composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a tempura flour composition keeping the freshly fried crispy feeling even by the thawing and heating with a microwave oven after the storage in frozen state and prepare a tempura prepared by using the composition. SOLUTION: This tempura flour composition contains 1-10 wt.% of separated soybean protein, 0.1-1.0 wt.% of a glycerol organic acid ester, 1-10 wt.% of hardened oil powder and 1-10 wt.% of trehalose in the tempura flour composed mainly of wheat flour. The tempura is prepared by using the tempura composition as the coating material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tempura powder composition capable of maintaining a crisp feeling even when reheated in a microwave oven after frozen storage, and to tempura using the same.

[0002]

2. Description of the Related Art Tempura is a traditional Japanese food such as tempura, shrimp tempura, and bamboo tempura. The deliciousness of this tempura may be due to the texture and taste of the ingredients mixed with the texture of the crispy tempura batter. Although the expression of the crisp texture is very abstract, it expresses the hardness of the food sensuously. For example, when expressed in three stages, it is classified into a sticky feeling, a crisp feeling, and a crisp feeling. Has an intermediate hardness.

[0003] The crispy texture of this tempura absorbs moisture and becomes a soft texture over time after frying, so that the tempura having a crispy texture even after a lapse of time is eaten. You have to be creative so you can do it. As a matter of course, it is preferable to fry immediately before eating. However, fry cooking involves problems such as soiling due to dispersion of frying oil in a cooking place and disposal of waste oil, and has been shunned in recent years. Proposals have been made to easily cook fried foods using wheat dough such as spring rolls, and to provide fried foods with a function of maintaining a crisp feeling after frying.
For example, JP-A-3-30651 has a function of maintaining a crispness even after frying by adding a bead-like high melting point oil and an emulsifier to batter dough, and JP-A-5-25878 has a waxy feeling in the dough. By adding a large amount of fats and oils with a melting point that does not feel like, you can easily cook in a microwave oven and oven without cooking with frying oil and obtain a crispy texture I have. Further, Japanese Patent Application Laid-Open No. 7-213244 proposes a fried food batter material in which trehalose is added to tempura flour in order to give a crispy texture. Japanese Patent Application Laid-Open No. 8-140610 discloses that fried food containing an organic acid or a salt thereof and an organic acid monoglyceride for improving the appearance (flower blossoming) and texture of the tempura, as well as suppressing the drip and oil splash. Clothing is disclosed. However, with organic acids (salts) and organic acid monoglycerides, there is a problem that clothes are intensely scattered, and the texture of the flowering portion of the tempura tends to be hard, which is insufficient for a crisp feeling close to a crisp feeling. Even if only trehalose is used, the texture after the frying becomes a viscous texture that is closer to a crisp texture rather than a crisp texture. In recent years, with the rapid spread of cooked frozen foods, consumers have more often purchased frozen cooked frozen foods and cooked them by microwave cooking when they want to eat them. The performance required of the fried frozen food is a function of maintaining a crisp feeling when the range is increased after being frozen and circulated, and the above-described simple cooking for maintaining and improving the crispness after the fry and giving a crisp feeling. It cannot be solved by the proposal of the law. That is, in the above-mentioned proposal, at present, the maintenance of the crispness in the thawing cooking by the microwave oven or the like after the frozen storage has not reached what consumers want.

[0004]

DISCLOSURE OF THE INVENTION In view of the above situation, the present invention uses a tempura flour composition that maintains a freshly crispy feeling even when thawed and heated in a microwave oven after frozen storage. To provide tempura.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies on the above-mentioned problems, and found that the fats, emulsifiers, and saccharides specific to tempura flour used for tempura were specified for maintaining the crispness during frozen storage. Tempuras made of a batter with the tempura flour composition prepared by blending them in the proportions have found that their crispness-maintaining function is enhanced and have led to the present invention.

That is, according to the present invention, in a tempura flour containing flour as a main component, 1 to 10% by weight of isolated soybean protein, 0.1 to 1.0% by weight of glycerin organic acid ester, and 1 to 10% by weight of hydrogenated oil powder. A tempura composition comprising 10% by weight and 1 to 10% by weight of trehalose, and a tempura using the tempura composition as a clothing material. The melting point of the hardened oil powder is preferably from 40C to 60C. As the glycerin organic acid ester, succinic acid monoester and diacetyltartaric acid monoester are preferably used alone or as a mixture.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The feature of the present invention resides in that a specific amount of isolated soybean protein, glycerin organic acid ester, hydrogenated oil powder and trehalose is contained in the tempura. Even if any of the constituent requirements are missing, the effect of maintaining a crisp feeling in thawing cooking by a microwave oven or the like after frozen storage cannot be obtained.

[0008] The flour, which is the main component of the tempura flour of the present invention, is not limited, and is classified into strong flour, semi-strong flour, medium flour, and soft flour by type, and first-grade flour, quasi-first-grade flour by grade,
Any type of third-grade flour or powdered flour can be used, and if it is produced by a conventional method such as roll grinding and bran sieving and bleaching, there is no limitation on its type, and it can be freely selected regardless of the amount of contained gluten. . The amount of contained gluten is about 20 ~ depending on the type
It fluctuates in the range of 40%. This is because, in terms of the rheological properties of dough kneaded with water, strong flour with a high protein content has strong elasticity of the dough and soft flour has a weak strength. Therefore, even among the crispy textures of the same tempura, the type of flour used differs depending on the texture required.

The tempura flour of the present invention is characterized in that it contains isolated soybean protein, glycerin organic acid ester, hydrogenated oil powder, and trehalose in addition to wheat flour.

The isolated soybean protein used in the present invention is obtained by precipitating an aqueous extract of defatted soybeans with an acid and then neutralizing the obtained curd. %
Those containing the above crude proteins are suitable. The isolated soy protein is usually commercially available in the form of a spray-dried powder or a lyophilized granule, but an undried solution can also be used.

The isolated soybean protein is contained in the tempura composition of the present invention in an amount of 1.0% by weight to 10% by weight, preferably 2.0% by weight to 10% by weight.
It is appropriate to use 5.0% by weight. When the separated soybean protein content in the tempura flour composition is less than 1.0% by weight,
The texture after freezing and thawing is sticky, and if it exceeds 10% by weight, the texture becomes hard, which is not preferable.

The raw material of the hardened oil powder used in the present invention is not particularly limited as long as it is an edible oil or fat. For example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, illipe fat, Borneo Tallow fat, cocoa butter, coconut oil, palm kernel oil, linseed oil, vegetable fats and oils such as wheat germ oil and milk fat, beef tallow, lard, fish oil, animal fats such as whale oil can be exemplified. Examples include mixed oils or processed fats and oils that have been subjected to hardening, fractionation, transesterification, and the like.

The content of the hardened oil powder in the tempura powder composition is 1.0% by weight to 10% by weight, preferably 4% by weight to 6% by weight. If the content of the hardened oil powder in the tempura powder composition is less than 1.0% by weight, the effect of maintaining the crispness of the tempura batter obtained is lost, and if it exceeds 10% by weight, the texture becomes unsatisfactory. .

The melting point of the hardened oil powder is preferably 40 ° C. to 60 ° C., and its shape is preferably powder. If the melting point is lower than 40 ° C., the fried tempura may be severely dusted, resulting in poor moldability. If the melting point is higher than 60 ° C., the melting of the tempura may be waxy. Further, the shape is preferably powdery. This does not matter if it is in the form of flakes or beads, but if it is in the form of a liquid or lump, good dispersibility in the batter may be poor and a good batter may not be produced.

The content of the organic acid ester of glycerin used in the present invention in the tempura is 0.1 to 1.0% by weight, preferably 0.2 to 0.3% by weight. If the content is less than 0.1% by weight, the uniform dispersion of the hardened oil powder and the separated soybean protein becomes poor, and the tempura texture immediately after frying becomes hard, which is not preferable. It is not preferable.

The glycerin organic acid ester is suitably a succinic acid monoester or a diacetyltartaric acid monoester alone or as a mixture. If monoglyceride malate or monoglyceride citrate is used among other organic acid monoglycerides, the emulsifiability of the batter is poor, the hardened oil powder and the uniform dispersion of the separated soy protein are poor, and the tempura texture immediately after frying is reduced. It tends to be hard and unfavorable.

Trehalose used in the present invention has two molecules of D
-A non-reducing disaccharide having 1,1 glucose linked thereto, but a natural product obtained from mold, yeast, red algae, insects or the like, or a product obtained by enzymatically treating starch may be used. it can. The content of the trehalose in the tempura flour composition of the present invention is suitably from 1.0 to 10% by weight, preferably from 3.0 to 9.0% by weight. If the content is less than 1.0% by weight, the texture of the batter after freezing and thawing the tempura is sticky, and if it exceeds 10.0% by weight, sweetness is imparted to the tempura, which is not preferable.

[0018] In addition to the above, the tempura composition of the present invention may optionally contain a leavening agent such as baking soda and sodium acid pyrophosphate, a seasoning such as salt, and starches such as tapioca starch.

Ingredients used for the tempura of the present invention are not particularly limited, but fish and shellfish such as shrimp, squid and scallop, vegetables such as carrots, burdock, potatoes and onions, and paste products such as bamboo rings can be used.

The method for producing the tempura is not particularly limited, and a known method can be used. To give an example, p
A mixed powder of calcium phosphate, sodium acetate, sodium pyrophosphate, corn fermented powder and the like, referred to as an H adjuster, can be used as a ground powder and mixed with the batter dough of the present invention at a predetermined ratio to form a tempura dough. The tempura dough prepared in this manner is fried under normal frying conditions, cooled slowly, and then rapidly passes through the maximum ice crystal formation zone, and is rapidly frozen so that the product temperature reaches -18 ° C or less. The tempura of the invention can be manufactured.

[0021]

EXAMPLES The present invention will be described below with reference to Examples and Comparative Examples in order to more clearly show the present invention. Examples 1 to 4 Batter dough was prepared according to a conventional method with the composition shown in Table 1 below.

[0022]

[Table 1] Batter dough composition table (Unit is g) ――――――――――――――――――――――――――― Raw materials Batter 1 Batter 2 ――――― ―――――――――――――――――――――― Tempura 84.7 84.7 Powdered separated soy protein 3.0 3.0 Hardened palm oil (melting point 58 ° C) 5.0 5.0 Succinic monoglyceride 0.3-Diacetyltartaric acid Monoglyceride − 0.3 Trehalose 7.0 7.0 Additive water 130 130 ――――――――――――――――――――――――――― Created tempura.

[0023]

[Table 2] Tempura blend (unit is parts by weight) ―――――――――――――――――――――――――――― Raw materials Example 1 Example 2 Example Example 3 Example 4 Kakiage Kakiage Takewaten Ebiten ―――――――――――――――――――――――――――― Batter 1 100-140 70 Batter 2- 100 − − ----------------------------------------------- ------------------------ Carrot 25 25 − − Onion 25 25 − − Burdock 10 10 − − Kinusaya 10 10 − − Bamboo wheel − − 72 − Black Tiger---150 --------------------------------------------- --------------- Ingredient subtotal (weight part) 70 70 72 150 ―――――――――――――――――――――――― ―――――― A certain amount of the tempura dough shown in Table 2 is fried using purified palm olein and allowed to cool, then shock-frozen at -45 ° C for 60 minutes. Over, after freezing, make the frozen storage of -30 ℃ 30 days to evaluate the texture and extract cooking in a microwave oven is taken out.

The evaluation method was such that 10 panelists gave a score out of 10 for a crisp feeling, and the scores were arithmetically averaged to obtain a score. Table 3 shows the evaluation results.

[0025]

[Table 3] Evaluation results ―――――――――――――――――――――――――――――――― Example 1 Example 2 Example 3 Example Example 4 ―――――――――――――――――――――――――――――――― Rating 9.5 9.3 8.5 8.2 ――――――――― ――――――――――――――――――――――――― Texture Crispy Crispy Crispy Crispy Crisp ――――――――――― ――――――――――――――――――――――― As described above, the tempura obtained maintained a crispy texture even after cryopreservation and thawing. Comparative Examples 1-4 Using the batter formulation of Table 4 in the same manner as in the Examples,
The tempura dough shown in (1) was prepared.

[0026]

[Table 4] Batter dough composition table (Unit is g) ――――――――――――――――――――――――――――――― Raw material Batter 3 Batter 4 Batter 5 Batter 6 ―――――――――――――――――――――――――――――― Tempura flour 98.5 53.0 89.5 87.5 Powdered soy protein isolate 0.5 15.01 5.0 5.0 Hardened palm oil (melting point 58 ° C) 0.5 15.0 5.0 − Succinic monoglyceride − 2.0 0.5 0.5 Trehalose 0.5 15.0 − 7.0 Added water 130 130 130 130 ―――――――――――――――――― ―――――――――――――――

[0027]

[Table 5] Tempura blend (unit is parts by weight) ――――――――――――――――――――――――――――――――― Comparative example of raw materials 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 ――――――――――――――――――――――――――――――――――― Batter 3 70 − − -Batter 4-70--Batter 5--70-Batter 6---70 ------------------------------- ---------------------------------------Black Tiger 150 150 150 150 --- ―――――――――――――――――――――――――――――――――― Tempura dough obtained as described above was used in Examples 1 to 3. As in 2, after fry cooked and frozen to make frozen shrimp,
After storage at −30 ° C. for 20 days, the food was thawed and cooked in a microwave oven, and a panel test was performed. Table 6 shows the evaluation results.

[0028]

[Table 6] Evaluation results ―――――――――――――――――――――――――――――― Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 ――――――――――――――――――――――――――――――― Rating 3.1 5.5 5.5 5.3 ―――――――――――――― ――――――――――――――――― Texture Texture Sticky texture Gritiness Sticky texture Sticky texture ――――――――――――――――――――― ―――――――― From the above results, the flour in the tempura, the isolated soy protein,
Glycerin organic acid ester, hydrogenated oil powder and trehalose proved necessary. In addition, the appropriate amount thereof is 1% of soybean protein in tempura flour mainly composed of flour.
10% by weight, glycerin organic acid ester 0.1-1.
It was also found that 0% by weight, hardened oil powder was 1 to 10% by weight, and trehalose was 1 to 10% by weight.

[0029]

According to the present invention, the crispy texture is not lost even under frozen storage, and the crispy texture immediately after the fried crispy can be enjoyed at any time by simply performing thawing cooking in a microwave oven. This has enabled frozen fried tempura to contribute to alleviating the problem of waste oil at home and the complexity of frying.

Claims (4)

[Claims] 1. A soybean protein comprising 1 to 10% by weight of isolated soybean protein, 0.1 to 1.0% by weight of glycerin organic acid ester, 1 to 10% by weight of hydrogenated oil powder, A tempura composition comprising 1 to 10% by weight of trehalose. 2. The tempura powder composition according to claim 1, wherein the hardened oil powder has a melting point of 40 ° C. to 60 ° C. 3. The tempura flour composition according to claim 1, wherein the glycerin organic acid ester is a succinic acid monoester or a diacetyltartaric acid monoester alone or as a mixture. 4. Tempura flour containing flour as a main component, 1 to 10% by weight of isolated soybean protein, 0.1 to 1.0% by weight of glycerin organic acid ester, 1 to 10% by weight of hydrogenated oil powder, Tempura using a tempura powder composition containing 1 to 10% by weight of trehalose as a clothing material.