JPS6143962A - Production of frozen tempura - Google Patents

Abstract

PURPOSE:To obtain a frozen TEMPURA having attractive frying appearance and good sense of eating without oil splashing nor puncture, by adding a powdery thick malt syrup, fatty acid ester and extremely hardened oil powder, etc. to wheat flour, using the resultant mixture as a coating, primarily frying a material with the coating in oil under specific conditions and freezing the material. CONSTITUTION:(A) Preferably 20-70pts.wt. wheat flour is mixed with (B) preferably 1-10pts.wt. compound containing powdery thick malt syrup, a fatty acid ester, expanding agant, e.g. sodium bicarbonate, ammonium chloride, burnt alum or glucono-delta-lactone, and (C) preferably 10-120pts.wt. water to give a coating batter. The coating batter is then smeared with powder containing starch, etc., and a material is dipped therein, primarily fried in oil at 140-190 deg.C for 10-50sec and then frozen to give the aimed frozen TEMPURA. In eating, the TEMPURA is secondarily fried at 140-200 deg.C for 90-240sec or heated in an oven under strong heating for 5-20min.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention uses wheat flour protein as an agent to promote the texture of frozen tempura after secondary contortion and to prevent hardening of the batter during frozen storage. Powdered starch syrup as an improver for color, gloss, and viscosity of coating liquid; fatty acid esters as an agent for improving oil splatter, bank prevention, and oil loss during frying; crispy fried products; color, gloss, and flavor; Examples of formulations of tempura batter containing leavening agents (sodium bicarbonate, ammonium chloride, burnt alum, glucono-delta-lactone, etc.) and highly hydrogenated oil powder to improve beautiful flowering, texture, and brown color. , relates to a method for producing frozen tempura using the same.

Conventionally, soft flour with a low wheat protein content is used for the batter for tempura, and after adding water, the starch flour is not completely dissolved and is coated in a state where there are still lumps, which is unique to tempura. It has been considered a way to obtain a crunchy texture. However, in the case of industrially mass-produced frozen tempura, (1) the tempura batter is dispersed because it is put in a mixer, and some of the flour proteins end up forming gluten. (2) The temperature of the coating liquid cannot always be kept low, and moreover, the coating liquid cannot be used up in a short period of time. (3) - After being fried, it is quickly frozen and distributed in a frozen state.
Hardening and discoloration of the batter occur due to long-term frozen storage. (
4) When frozen tempura is fried, the external appearance (flowering, deformed, two-colored) and texture of the fried tempura are immediately lost or cannot be obtained, resulting in a significant decrease in product value. do. (5) During oil frying, oil splashes and banks occur, resulting in burns to employees, oil stains in the manufacturing plant, decreased product value, and decreased productivity. There were five main problems.

As a result of various studies to improve these problems, the present invention has developed flour protein, powdered starch syrup, fatty acid esters, swelling agents (sodium bicarbonate, ammonium chloride, baked alum, gluconodartalactone, etc.), and extremely hardened By using a tempura batter made by adding powdered oil and other seasonings to the flour, the above-mentioned defects can be prevented and the delicious frozen tempura that looks good as described above can be produced. It's something you get.

Examples are shown below.

Examples % wheat flour protein 2-43 Powdered starch syrup 1-40 Fatty acid esters 0.1-20 Sodium bicarbonate 0-15 Ammonium chloride 0-15 Glucono delta-lactone 0-4.2 Extremely hardened oil powder 0.2 ~18 Other seasonings O
~45 1 to 10 parts of the above blended product, 20 to 70 parts of wheat flour.

Add 10 to 120 parts of water and stir well to make a tempura batter. Dip the batter onto the toppings (squid, white fish fillets, shrimp, etc.) that have been coated with powder containing starch. Brush the battered toppings with oil at 140-190℃ for 10-50 seconds, cool off, then quickly freeze at -10℃ or below.
Store frozen at below 58C. Frozen tempura that is still frozen is eaten with secondary oil at 140 to 200°C for 90 to 240 seconds.

In the frozen tempura obtained by the method of the present invention, no oil splashes or punctures were observed, and the product was safely obtained without loss.

Regarding the color of the oil, according to the method of the present invention, the fried color after the first round was white, and after the second round, the fried part was well-fried to a golden brown color, and there was no uneven frying. The flower blooms on the robe also created a beautiful wave-like appearance throughout the robe. The texture is at least 3.
The time was maintained, and no signs of oil seeping out or the batter becoming sticky were observed.

In addition, according to this method, the oil temperature is 140 to 190
It is thought to be useful in the manufacturing process because it has a wide range of ℃ and short heating time.

Claims (1)

[Claims] 1. Contains wheat flour protein, powdered starch syrup, fatty acid esters, leavening agents (sodium bicarbonate, ammonium chloride, burnt alum, glucono delta lactone, etc.), extremely hardened oil powder, and other seasonings. Example of blending ingredients for tempura batter. 2. Combine 1 to 10 parts of the blended product described in claim 1, 20 to 70 parts of wheat flour, and 10 to 120 parts of water to make a coating liquid, and apply this coating liquid to the toppings sprinkled with powder containing starch. Put it on,
A method of first heating at 140 to 190°C for 10 to 50 seconds, freezing and storage, and then heating again at 140 to 200°C for 90 to 240 seconds, or heating in the open on high heat for 5 to 20 minutes.