JPS5823061B2 - Tempura Colo Mozaino Seizouhou - Google Patents

Description

[Detailed Description of the Invention] Generally, fried fried tempura is made by adjusting the batter using flour and egg water, adding the bottom layer to the seeds, placing them in oil, and then putting the batter on the tip of a chopstick to coat the seeds. It is obtained by sprinkling the cloth around the cloth, but it is difficult to prepare it easily in a typical household.

Conventionally, flour is added with leavening agents such as sodium bicarbonate, emulsifiers,
Tempura batter is known to be a mixture of cornstarch, dried egg whites, thickeners, etc., but improvements have been made in that the batter is crispy, has a good texture, has a beautiful fried color, and drains easily. However, it is difficult to easily obtain fried tempura with batter around it like a flower has bloomed.

The present invention relates to a method for producing a batter for tempura that can easily produce fried fried tempura with a flower-like appearance, and that drains well from oil and has a good texture.

Generally speaking, the method for scattering clothes is (1) Use more water for batter.

(2) Add a leavening agent such as sodium bicarbonate to the batter.

(3) Use raw eggs for the batter.

It is well known that methods such as the above are effective, but in the case of (1), if you add more water to the batter, most of the batter will scatter and the batter will not stick to the rice.

Conversely, if the viscosity is increased, it will not spread at all.

In the case of (2), when the viscosity of the batter is low due to the generation of carbon dioxide and ammonia gas, the batter will scatter, but if the viscosity is high, the entire batter will swell uniformly and the desired flower-like state will not be achieved.

In the case of (3), the viscosity also does not affect the fried state.

As mentioned above, the viscosity differs depending on the amount of water in the surface, and the batter may scatter too much or not scatter, and even if you adjust the viscosity by adding thickeners, sodium caseinate, etc., you can still control how the batter scatters. That turned out to be difficult.

Furthermore, the present inventor found that the batter scatters when using sucrose fatty acid ester, but this is also strongly influenced by viscosity (either most of the batter scatters or it does not scatter at all). However, as in (1) to (3), it was difficult to control the degree of scattering.

In order to solve the above problems, the inventor of the present invention conducted research and realized that in order to produce fried tempura with a flower-like appearance, it is necessary to spread the batter unevenly before it heats and solidifies. To do this, prepare in advance a coating material coated with an expanding agent using glyceride or a substance whose main component is glyceride such as oil or fat (hereinafter referred to as oil or fat, etc.) to a size larger than that of coarse powder (which can be fit through a 50-mesh sieve). Alternatively, the coating substance coated with a swelling agent using glyceride or oil or fat in which sucrose fatty acid ester is dissolved or mixed in advance is adjusted to a size larger than coarse powder, and mixed and dispersed in a tempura monthly base material or batter to be used as a batter. We discovered that it is possible to easily make chirakiage tempura with flowers in bloom.

This is because the leavening agent does not dissolve in the fire but exists partially (locally), and when heated, glycerides or fats and oils are first dissolved in the frying oil, and the leavening agent is decomposed by heat, so the batter is partially (locally) present. This is assumed to be due to the fact that it scatters (spreads).

In order to exhibit a sufficient effect, it is desirable that the coating particles exist non-uniformly, and for this reason, the particle size of the coating material should be finely chopped (14 meshstop, 1
It has been found that the use of mainly 0 mesh through gives good results.

Needless to say, the amount of expanding agent added cannot be increased to such an extent that the flavor is impaired.

In order to solve the flavor defects caused by the leavening agent, we have discovered that reducing the amount of the leavening agent added and using sucrose fatty acid ester in combination can be more effective in terms of flavor.

It is desirable to select a solid glyceride, oil, or the like used as a coating agent, and it is desirable that the melting point is such that the swelling agent does not decompose during the coating process.

Although it is unclear what kind of action sucrose fatty acid ester causes to scatter the batter, by using the leavening agent and sucrose fatty acid ester in combination, a tempura batter material for fried fried rice with good flavor can be obtained. be able to.

The amount of the coating material according to the present invention used is 3.5 to 50 meshes, mainly 10 meshes, per 100 parts by weight of tempura monthly base material or batter (all parts hereinafter are expressed in parts by weight). 5 to 1 of the coating material of
It is appropriate to use 00 parts.

The swelling agent contained in the coating material is suitably 1 to 10 parts as a simple swelling agent in terms of effectiveness and flavor, and 5 parts as a synthetic swelling agent per 100 parts of glyceride or oil or fat.
0 parts or more is not preferable.

In addition, sucrose fatty acid esters are glycerides, fats and oils, etc.
2 parts to 50 parts per part is suitable.

The swelling agents referred to here are ammonium carbonate, ammonium hydrogen carbonate, sodium hydrogen carbonate, and acids or acidic substances (citric acid, tartaric acid, potassium hydrogen tartrate, fumaric acid, gluconoteltalactone, ammonium phosphate, monobasic calcium phosphate). , acidic calcium pyrophosphate, sodium phosphate, alum, calcined alum,
A synthetic swelling agent made by appropriately blending ammonium alum, calcined ammonium alum, etc.), ammonium chloride, magnesium carbonate, corn starch, etc.

Glyceride is a fatty acid ester of glycerin, and there are three types depending on the number of fatty acid groups bonded: mono-, di-, and triglyceride.

Oils and fats whose main component is glyceride include vegetable oils (
Olive oil, cacao oil, sunflower oil, kapok oil, soybean oil, rapeseed oil, palm oil, cottonseed oil, coconut oil, etc.), animal fats and oils (beef tallow, pig intestine, lanolin, whale oil, sprinkled oil, herring oil, etc.), and these hydrogenated fats and oils, shortening, etc.

Experimental examples and examples will be described below.

Experimental example Usuba wheat flour was used as the base material for tempura batter, Usuba flour 3
An experiment was conducted by adding the samples shown in Tables 1 to 4 to a batter consisting of 5 parts of water and 70 parts of water.

Fine powder substance not coated with glyceride or fat (100
As shown in Table 1, when tempura was used (about the same level as mesh), it did not result in chirashi-age tempura.

The leavening agent and sucrose fatty acid ester were scattered too much and the batter peeled off, while the other batters did not scatter at all.

Even in the results shown in Table 2 when using shredded material (approximately 10 pieces) that was not covered with glyceride or oil, the batter did not scatter and the result was no fried tempura.

The swelling agent also only caused swelling.

As shown in Table 3, the glycerin fatty acid ester, sorbitan fatty acid ester, and lecithin-containing edible hydrogenated oils and fats were the same as when the edible hydrogenated oils were simply used, and had no effect on the production of fried fried tempura.

However, the edible hydrogenated fats and oils containing sucrose fatty acid ester and the products of the present invention (1), the products of the present invention (2), and the products of the present invention (3) are effective in producing fried tempura, and in particular, the products of the present invention 1) and the present invention (2) and the product of the present invention (3) were remarkable.

Although the coating materials in Table 3 are mainly in the form of finely chopped pieces (about 10 meshes), Table 4 shows experimental results based on differences in the cutness and fineness of the coating materials.

From this table, it is clear that the most appropriate size for the coating material is one coarser than 14 mesh, but when we further investigated the particle size distribution, we found that not all of the particles are 14 mesh or larger.
It was found that it is not necessary to be coarser than the mesh, and it is sufficient that about 60% of the mesh is present.

Moreover, if the batter was coarser than 3.5 meshes, it would be difficult to adjust the batter and the adhesion to the balls would be poor, which was not preferable.

Example 1 95 parts of edible hydrogenated fat (coconut oil) and 5 parts of sodium hydrogen carbonate
(In this case, adjust the temperature of the edible hydrogenated oil to below the temperature at which sodium bicarbonate decomposes.)
Gradually cool and cut into small pieces to medium-sized rice (14 pieces to 6 pieces)
0% content).

Add 15 parts of the shredded to medium-sized substance obtained by this operation and 35 parts of the monthly base material (thin-blade flour, etc.) to an appropriate amount of water or egg water (about 40
Prepare a batter for tempura (mixed with rul water) and simply mix and adhere this to the ingredients (common ingredients used for tempura such as shrimp, small fish, and green perilla), and reduce the oil temperature to approximately 180℃.
When I fried the tempura, I obtained chirashiage tempura with flowers in bloom.

Example 2 Synthetic swelling agent (
Burnt alum 20%, fumaric acid 15%, calcium carbonate 20%, sodium bicarbonate 39.2%, natural products 5.8
%) were stirred and mixed, then cooled and adjusted from finely chopped to medium-sized rice (containing 60% of 14 mesh pieces).

Add 15 parts of the shredded rice-like substance obtained by this operation, 35 parts of tempura monthly base material (thin-blade wheat flour, etc.) to an appropriate amount of water or egg water (about 40% of the whole egg or egg yolk 50-60%).
Adjust the batter for tempura using (add ml of water).

This batter was simply mixed and adhered to seeds (an ingredient commonly used for tempura such as shrimp), and when the tempura was fried at an oil temperature of about 180° C., tempura generally referred to as chirashi-age was obtained.

Claims (1)

[Scope of Claims] 1. A covering material coated with a swelling agent using glyceride or a substance mainly composed of glyceride such as oil or fat is adjusted to a size larger than coarse powder and mixed and dispersed in a base material for tempura batter or batter. A method for producing a batter for tempura characterized by: 2. Using a glyceride with sucrose fatty acid ester dissolved or mixed in advance or a substance whose main component is glyceride such as oil or fat, the covering substance coated with a leavening agent is adjusted to a size larger than coarse powder and used as a base material for tempura batter or batter. A method for producing a batter for tempura characterized by mixing and dispersing it.