JPS6058045A - Production of instant dried tenpura - Google Patents

Abstract

PURPOSE:To obtain an instant dired TENPURA (Japanese deep-fried food) having improved shape retaining property without deteriorating flaver and sense of eating uniquie to the TENPURA, etc., by applying a coating of wheat flour and whole egg liquid to frying materials, e.g. vegetable or animal meat, heating the resultant coated materials, and frying the heated materials. CONSTITUTION:(B) A coating, consisting essentially of wheat flour and whole egg liquied, and hydrated in the fluid state is applied or mixed with (B) frying materials, e.g. a vegetable, mushroom, fish, shellfish or animal meat, and the resultant coated materials or mixture materials are then heated, molded, and fried under reduced pressure to give the aimed intnat TENPURA. EFFECT:The frying at low temperatures causes no browning of colored vegetables.

Description

[Detailed description of the invention] When vegetables, fruits, etc. are vacuum-fried as they are or in the form of slices or chips, a dehydrated dry product is obtained, and this dry product can be used as a delicacy or snack food, or as an ingredient in instant noodles, etc. It is sometimes used as. Hitherto, there has not been a method of vacuum frying vegetables or other selected species covered with a liquid batter or mixed with a batter, such as in tempura made with dried sardines. The main reason for this is that fried seeds with a fluid batter (tN) are
If the food was vacuum-fried using the conventional method, the moisture in the batter would evaporate rapidly, causing the batter to separate from the fried seeds and scatter during the seven-day frying process, resulting in a product that could hardly be called tempura. . Therefore, the conventional method for obtaining instant dried tempura is to attach or mix a fluid batter to the selected species such as vegetables, and then dry this adhering substance or mixture in hot oil under normal pressure. Either dry the food for 7 days until it becomes a good product and then dehydrate it, or if the food is browning or burning, stop frying before it turns brown, and then use methods such as hot air drying, microwave heating, and vacuum freeze-drying. Alternatively, a method of removing residual moisture by using them together has been considered. Colored vegetables turn brown if they are dehydrated by frying alone, and this method cannot be used for most tempura.6Also, vegetables that are removed from the frying oil before browning and dehydrated by hot air drying. There are problems with restorability, flavor, and preservability, and those that are dehydrated by microwave heating shrink, resulting in poor restorability and flavor, as well as a decline in preservability due to oil oxidation. Further, when used in combination with vacuum freeze-drying, although the appearance is good, it lacks the unique flavor of tempura and has problems such as high processing costs.

The present invention solves the problems associated with the above-mentioned conventional methods for producing instant dried tempura, and makes it possible to significantly improve the flavor, texture, and appearance unique to tempura.

That is, the present invention attaches or mixes a batter made mainly of wheat flour and whole egg liquid with water to make it fluid, on the listed species such as vegetables, mushrooms, seafood, and meat, and removes this adhering material or This is a method for producing instant dry tempura, which is characterized in that the mixture is heated and shaped to the extent that it does not lose its shape, and then it is dried for 7 times under reduced pressure.

To explain the present invention in more detail, in the first step, vegetables, mushrooms, seafood, meat, etc. are used as fried ingredients, and as usual, flour and whole egg liquid are mainly added to the fried ingredients. A batter made into a fluid state by adding water is attached or mixed with the batter.

Next, in the second step, the above-mentioned fried dough coated with batter or a mixture is heated and shaped to the extent that it does not lose its shape. For example, it is possible to use methods such as oil heat treatment under normal pressure to thermally denature the mold, or heat it with steam to the extent that it does not lose its shape, but the heating conditions are determined by the amount of material blended. , adjust the settings as appropriate depending on the shape to be formed. If this second step is omitted,
In other words, if the battered fried noodles are immediately processed in the third step of vacuum frying, the moisture in the meat will suddenly evaporate violently, causing the batter to come off or scatter, making it difficult to call it tempura. Therefore, in the present invention, the second
Process is an essential component. In the second step, the purpose is to preform the material to the extent that it does not lose its shape, so it does not matter if the dehydration is insufficient. Rather, for colored vegetables and the like, it is preferable to preform for a short period of time to prevent browning, and the preformed products generally have a high moisture content.

Subsequently, in the third step, the hot molded product obtained in the second step is subjected to vacuum frying at a predetermined degree of vacuum and oil temperature. In this vacuum frying process, the vacuum gauge pressure is 500+nm11
Use a device that can take in and take out ingredients while maintaining a degree of vacuum of at least 85 g and by directly or indirectly heating the edible oil in the frying tank at 85°C or below. In this case, the degree of vacuum, oil temperature,
Conditions such as processing time vary depending on the material, shape, and weight of the ingredients and can be set as appropriate, but for example, for vegetable kakiage tempura, the vacuum gauge pressure is 600m + n11g.
Approximately 15 to 40℃ in oil at approximately 85 to 125℃ under reduced pressure
If you fry it for a minute, you can get dried vegetable kakiage tempura with a moisture content of about 3%.

The tempura that has been dehydrated to a predetermined water content in the third step can be pulled out of the oil under reduced pressure, and the oil content can be adjusted to obtain the desired dry tempura.

By the method of the present invention, we can produce instant dried tempura that has a high shelf life and is easily reconstituted by hydrothermal treatment.
Moreover, the restored product has a beautiful appearance with a flower-shaped batter as if it had just been made into tempura, and also has the unique flavor and texture of tempura, which was difficult to obtain using conventional methods. The method of the present invention can be fried for 7 days at a relatively low temperature during vacuum frying, so it is particularly effective in preventing browning when producing instant dried tempura such as colored vegetables that tend to brown when processed at high temperatures. . Table 1 shows a product comparison between the method of the present invention and the conventional method for instant dried vegetable mackerel tempura.

(Table 1) [After attaching control DJ clothes, pre-4I7 rye → vacuum freeze-drying Note 2
) Evaluation method: Good (5), Fair (4), Fair (3)
, Slightly Poor (2), Poor rl) Examples using the method of the present invention are shown below.

Example 1 25g of sliced vegetables (carrots, onions, spinach)
The main ingredients are wheat flour, whole egg liquid, and starch, and 20g of batter is mixed with water and attached to it, making about 45g per piece.
And so. Dip the vegetables in this batter to a diameter of 80mm and a depth of 2oII.
The mixture was placed in a No. II11 mold and fried in warm oil at 160° C. for about 3 minutes to obtain a preform.

At this time, the weight was 40 g/piece, the oil content was 17%, and the water content was 57%. Subsequently, this preform was fried in palm oil at 100° C. for about 30 minutes under reduced pressure of a vacuum dage pressure of 600 mm Hg. After frying, the dried vegetable kataage tempura was taken out of the oil while maintaining reduced pressure, left to stand for 5 minutes to drain the oil, and then returned to normal pressure and taken out from the apparatus to form a product.

The product is 19g/piece, oil content 38%, moisture content 3.3
%Met.

The appearance was good, with a flower-shaped batter forming on the surface and no browning or discoloration, and it was fried to a color of 7. Furthermore, this product was restored in 3 minutes with boiling water, and had a satisfying flavor and texture similar to ordinary tempura.

Example 2 Shiitake, shrimp, pork, and bamboo shoot slices 30B were mixed with batter 158, which was obtained by adding water and using wheat flour and whole egg liquid as main ingredients, to give a total amount of approximately 45 g/piece. This battered fried dough was placed in a mold frame with a diameter of SO+++tn and a depth of 20 mm, and heated to a steam pressure of I Kg/cm2 using a tunnel steamer.
was heated for 3 minutes to obtain a preformed product. This preform was then fried in palm oil at 120°C for about 20 minutes under reduced pressure of 700IIIg vacuum gauge pressure. Next, while maintaining the reduced pressure state, the fried items are lifted from the oil.
The product was left to stand for 5 minutes to remove oil, and then the pressure was returned to normal and the product was taken out of the vacuum frying device. This product is
The amount was about 15 g/piece, and the oil and fat content was 29% and the water content was 3.0%. In addition, it had a good appearance, recovered in 3 minutes after being heated in hot water, and had an excellent flavor and texture unique to tempura.

patent applicant Nissin Foods Co., Ltd. Representative: Hyakufuku Yasufuji

Claims (1)

[Claims] 41 coatings or mixtures of fried foods such as vegetables, mushrooms, seafood, meat, etc. made of flour and whole egg liquid, which are made fluid by adding water, and this adhering material or mixture. A method for producing instant dry tempura, which comprises heating and shaping the tempura, and then frying the tempura under reduced pressure.