JPS5867155A - Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation - Google Patents

Abstract

PURPOSE:To prepare a coating composition for Tempura(Japanese deep-fat fried food) for baking, capable of providing a food having the same appearance, taste and flavor as that of Tempura only by baking and cooking by an oven, etc., by blending specific amounts of fats and oils with starch. CONSTITUTION:5-70wt% fats and oils such as powdered fats and oils, solid fats, liquid fats and oils, etc. is blended with 30-95wt% starch such as wheat flour, rice powder, corn starch, potato starch, etc., a binder such as the whole egg, powdered glair, soybean protein, gelatin, seasoning, spices, swelling agent, etc., to give a coating composition for Tempura for baking.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a human-pura batter composition for baking, and more particularly, a food product having the appearance, texture, and flavor similar to tempura can be obtained simply by baking in an oven or toaster oven. The present invention relates to a baking batter composition.

In order to eliminate the various problems associated with deep-fried tofu cooking, such as the risk of ignition, burns caused by grease and glue, stains on the floor and cooking utensils, cleaning up after oil, and other economical disadvantages, we have developed bread crumbs, grain flour, etc. , starches, oils and fats, etc. (U.S. Pat.
347, JP-A No. 54-98346 and others) has been proposed, omitting deep-frying cooking and baking cooking,
Efforts have been made to find a way to easily and safely obtain fried food.

However, in these conventional methods, the purpose of obtaining prizes such as so-called fried foods such as borkukka, fried shrimp, and other breaded foods, or deep-fried chicken, etc. Regarding tempura, which is a typical example of a food prepared by deep-frying, an attempt was made to develop a coating composition that omitted all such deep-frying and could obtain the same appearance, texture, and flavor as tempura by only baking. It has not been done yet.

There are two known methods for preparing tempura simply and easily, such as coating tempura slices and freezing them as is, or deep-frying them and then freezing them, but both methods require preparing the ingredients and batter. On the other hand, the former method requires deep-frying, and the latter method poses problems in terms of flavor and flavor due to reheating and thawing cooking. Furthermore, both of them lack the ability to be distributed at room temperature, and it cannot be said that they are necessarily satisfactory in terms of freely selecting ingredients and enjoying fresh tempura.

In view of the above-mentioned current situation, the present inventors have conducted extensive research in order to obtain a batter composition that allows tempura to be easily prepared only by baking. This led to the conclusion that a food equivalent to deep-fried tempura could be obtained, and the present invention was completed.

That is, in the present invention, 5 to 70% by weight of fats and oils, 30% by weight of starches
Baking monthly composition characterized by containing ~95% by weight and optionally one or more selected from binders, seasonings, spices, leavening agents and modifiers.

Next, the present invention will be specifically explained.

The type of oil or fat used in the present invention is not particularly limited, such as animal oil or vegetable oil, but in order to provide the final product in the form of powder or granules with good flowability, It is preferable to use solid fat.

The proportion of fats and oils in this composition is 5 to 70 couls, but if the amount of fats and oils is less than 5 g, the tempura batter will lack oily flavor and will not have a powdery, crunchy texture and shape. Also, if it is 70% or more, there is too much fat before other compositions wJth
Due to the lack of lit, the batter formation becomes sticky. Also, excess oil and fat may seep out and cause the oven to burn.
It is easy to get the inside dirty.

The oils and fats may be used alone or in combination of two or more.

In addition, when using liquid oil, 15
It is preferable that the amount is less than 10% by weight, more preferably 10% by weight or less, and the remainder is powdered oil and/or solid fat.
It is desirable to provide the composition in powder form. It is preferable to use sesame oil as all or a part of the liquid fat to be used in terms of flavor.Moreover, as the powdered fat, specifically, for example, liquid vegetable oil, emulsifier, soluble protein, emulsifier, soluble protein,
A product that is emulsified by adding a substance such as starch and turned into a dry powder is used, but in this case, if a product in which oil and other substances are granulated in a strong capsule state is used, it is suitable for baking, especially in the oven. When cooking in a toaster or the like for a short time, leaching of oil and penetration into starch may be inhibited, which may hinder the formation of a good tempura batter. Therefore, preferred specific examples of oils and fats in the present invention include:
(tl Use alone a powdered fat that liquefies easily when heated (preferably one containing sesame oil), (2
) Combine 15% by weight or less of liquid oil (preferably all or part of it is sesame oil) with powdered oil and/or solid fat, and use the liquid oil by adsorbing it on other raw materials in advance. , (3) using a combination of powdered fat and solid fat, and (4) using solid fat alone.

Starches used include wheat flour, rice flour, potato starch,
Corn starch, pregelatinized starch, modified starch.

Other than yam flour, the type is not particularly limited, but 10 to 60% by weight of starch (3 to 57f
It is preferable to use yam flour from camel, Edo, ginkgo, yamato, tsukune yam, etc. as yam flour (i'i%) in order to impart the foaming properties and texture unique to tempura.

The ratio of starches to the composition is between 30 and 95% by weight. If the starch content is less than 30% by weight, no batter will be formed,
The film will not form enough and will fall apart. If the amount is more than 95 sen, the batter will be too hard and powdery, and you will not be able to enjoy the crispy texture characteristic of tempura.

Therefore, the above 30 to 95% by weight is the optimum range for having appropriate adhesion to tempura seeds and maintaining a preferable texture as crispy tempura after baking.

In the present invention, the above two ingredients, oil and fat, and starch are essential, but other ingredients may include, if necessary,
One or more selected from binders, seasonings, spices, leavening agents, and modifiers may be added and contained.

The binder improves physical properties such as binding properties and texture of the present composition, and specifically includes proteins such as powdered whole egg, powdered egg white, powdered egg yolk, soybean protein, gelatin, casein, etc. One or more of polysaccharides and other binding substances such as dextrin, α-starch, carrageenan, xanthan gum, convex-cast bean gum, 0MC1 guar gum, gum arabic, pectic acid, and alginic acid may be appropriately selected and used. The amount added may be about 5 to 20% by weight based on the composition, and the inclusion of this binder can improve adhesion, swelling properties, and texture.

Seasonings, spices, leavening agents, and modifiers are used to improve taste, flavor, foaming properties, and appreciation, and include salt, sugar, chemical seasonings, spices, extracts, and amino acids. , sodium carbonate, monocalcium phosphate, dibasic phosphate, baked bread, calcium carbonate, fumaruba, glycerin fatty acid-r-ster, soybean lecithin-chocolate fatty acid ester, etc., as desired. 1 to 5 of this composition
It is preferable to add about % by weight. In particular, it is desirable that the leavening agent be added to the tempura in order to impart texture such as crunchiness unique to tempura.

The present composition can be produced by simply mixing the components, or by any conventional method such as granulation using conventional methods. This is desirable. That is, when using powdered oil alone, the above-mentioned method of simply mixing or granulating is adopted, and when using liquid oil and/or solid fat, liquid oil and/or preheated and melted The solid fat is added and adsorbed to other raw materials, or the liquid oil and/or solid fat is added to and adsorbed in advance to a part of the raw materials in the pond, and then the remaining raw materials are added and mixed. It is desirable to adopt such a method in order to prevent the composition from losing fluidity due to oil exudation, etc., and furthermore from adsorbing and solidifying during distribution and storage.

6. The composition of the present invention can be sprinkled on vegetables, meat, seafood, and other ingredients and baked in an oven or toaster oven to provide a food product with the same texture, appearance, and flavor as tempura. It has its own unique effects.

It goes without saying that the combination of ingredients other than those mentioned above and ingredients such as dried vegetables, seafood, etc. with this composition is not particularly excluded as long as it does not impede the purpose of the present invention. .

The present invention will be further explained below with reference to Examples.

Example 1 Powdered oil 35 parts by weight Wheat flour 35 Rice flour 20 parts Powdered egg yolk 5 Salt 1 Part by weight Chemical seasoning l Leavening agent mix * 3 * (Nafi bicarbonate alum, monophosphoric acid, 1 hafmaric acid) , Glycerin Fatty Acid Ester Mixture) The raw materials having the above composition were mixed to prepare a baking batter composition (A).

After shredding carrots, carrots, and onions and moistening them with water, apply the above-mentioned baking batter composition *(A) to 20 to 30 f of the vegetables at 161? The mixture was sprinkled evenly in the following proportions, spread on lightly oiled aluminum foil in the shape of kakiage, and baked in an open toaster for 4 to 5 minutes.

The obtained kakiage-like food had a satisfactory quality comparable in appearance, texture, and flavor to kakiage obtained by frying in a conventional manner.

Example 2 Powdered oil 35 Parts by weight Wheat flour 30 Yam flour 28 Parts by weight Powdered egg yolk 3 Salt 1 Chemical seasoning 0.5 Leavening agent mix 25 The above raw materials were mixed to form a baking batter composition (B)
was prepared.

Same vegetables as in Example 1 sprinkled with egg 20~
For 30 g, to the above - King's human pura batter composition CB
) No. 16 was sprinkled twice and baked in an open toaster in the same manner as in Example 1.

Using the obtained kakiage-like food and as a control, kakiage obtained by a conventional method, 20 well-trained taste panels conducted a sensory evaluation using a scoring method. The results are shown in Table 1.

The scoring method in Table 1 is a 5-point scale from -2 to +2 for items 1 to 4;
Item 5 was evaluated using a 10-point scale.

Example 3 Powdered oil and fat 29 Parts by weight Sesame oil 6 Wheat flour 3o Yam flour 28 Powdered egg 4 Salt 0.5 Chemical seasoning 0.1 7/ Leavening mix 24 Sesame oil was added to wheat flour and adsorbed according to the above formulation Then, other raw materials were added and mixed to prepare a baking batter composition (c).

Thin slices of pork or white fish (kiss, mackerel, etc.) 3O1 are sprinkled with egg liquid, and the above baking batter composition (c) si
A sample was baked in an open toaster in the same manner as in Example 1 using the double dipping method, in which the sample was coated with egg liquid and coated with Baking Batter Composition (c) 82. A fried pork batter or white fish tempura-like food with good texture was obtained.

Patent applicant: Ajinosaku Co., Ltd.

Claims (1)

[Claims] 5 to 70% by weight of fats and oils, 30 to 95% by weight of starches, and, if necessary, one or more binders, seasonings, spices, leavening agents, and modifiers. A baking batter composition comprising: 2. The tempura batter for baking bread according to claim 1, wherein the fat and oil is comprised of 0 to 70% by weight of powdered fat and/or solid fat and 0 to 15% by weight of liquid oil. Composition. 3 Starches selected from wheat flour, rice flour, corn starch, potato starch, pregelatinized starch, modified starch, and yam flour 1
The baking batter composition according to claim 1, characterized in that it contains more than seeds. (4) The binder is one or more proteins and/or polysaccharides selected from powdered whole egg, powder; egg white, powdered egg yolk, soybean protein, gelatin, and casein. The baking batter composition according to item 1. 5. The baking batter composition according to claim 1, which contains 5 to 20% by weight of a baking agent. 6. Powdered oil 5-70% by weight, starch 30-95% by weight
and, if necessary, mixing or granulating one or more selected from binders, seasonings, spices, leavening agents, and modifiers. 7. Baking paste containing 5 to 70 M of oil and fat, 30 to 95 M of starch, and, if necessary, one or more selected from binders, seasonings, spices, leavening agents, and modifiers. In the production of a coating composition, 15% by weight of liquid oil and/or 70% by weight or less of previously heated and melted solid fat is added to and adsorbed to other raw materials, or the liquid oil and/or
Alternatively, a method for producing a pastry coating composition for baking, which comprises adding and adsorbing solid fat to a part of other raw materials in advance, and then adding and mixing the remaining other raw materials.