JPS62115249A - Coating composition for tempura - Google Patents

Abstract

PURPOSE:To provide the titled composition giving crisp feeling to the tooth, stably keeping the crispness with time and containing a specific compound such as potassium citrate or containing a composition containing a specific compound such as citric acid and giving an aqueous solution having a specific pH. CONSTITUTION:The objective composition contains (A) potassium citrate, lithium citrate, magnesium citrate or calcium citrate or (B) a composition containing citric acid, iron citrate or diammonium citrate and having a pH of >=7, preferably 7-11. The adjustment of pH to >=7 is preferably carried out by using an alkaline agent such as NaOH or a buffer solution composed of disodium phosphate and monosodium phosphate, etc. The amount of the component A or B is preferably 0.1-10pts.(wt.) per 100pts. of flour.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a batter composition for tempura.

[Conventional technology and problems]

Tempura is made by adding seeds to a batter made of wheat flour and water or wheat flour and non-water, and then frying it in oil at a high temperature (approximately 180 degrees Celsius). The heated batter undergoes rapid dehydration and absorbs oil. This rapid dehydration phenomenon gives the batter a chewy texture and a pleasant texture. However, the crispy texture of fried tempura is not sufficient, especially as time passes, the moisture in the fried seeds transfers to the batter and the crispy texture disappears, reducing the deliciousness of the tempura. It will be done. Conventionally, a method of adding baking soda to flour has been used to solve this problem [Co-authored by Ota and Yoshimatsu, Cooking and Fats and Fats (Co-authored by Yoshimatsu, Regular Shoin, April 15, 1980, 1st 3rd printing), p. 35
~36, co-authored by Ota and Yumizu, Theory and Practice of Fried Foods (Saiwai Shobo, published February 20, 1975) P, 184)
, Method of using flour to which an organic acid or an acidic salt of an organic acid has been added and heat-treated to adjust the pH to below 6.0 as a batter for frying (Japanese Patent Publication No. 52-27222), Flour, Heat-gelatability proteins that do not exhibit thermal gelation, metal chelating agents, baking powder, emulsifiers, p.
A method relating to a tempura flour mix comprising an H regulator (Japanese Unexamined Patent Publication No. 162252/1983) has been proposed. However, according to the results of additional trials by the present inventors of these methods, they were not able to produce a sufficiently crisp texture and were unsatisfactory.

[Means for solving problems]

The present inventors completed the present invention as a result of intensive research in order to improve and maintain the deliciousness of tempura by sufficiently producing such a crisp texture and maintaining the texture over time. did.

That is, the present invention provides the following compound (i) or (ii)
The present invention provides a tempura batter composition characterized by containing the following composition.

(i) a compound selected from the group consisting of potassium citrate, lithium citrate, magnesium citrate and calcium citrate; (ii) a compound selected from the group consisting of citric acid, iron citrate and diammonium citrate; And the composition in which the pH of the aqueous solution is 7 or more.The citric acid in the present invention has the formula C6H60? and may contain water of crystallization.

In order to make the aqueous solution of the composition in the present invention have a pl+ of 7 or more, an alkaline agent, a buffer solution, or a buffering agent that makes the pl+ be 7 or more is used. The pH of the aqueous solution may be 7 or more, but preferably pH 117 to 11. If it exceeds pt+n, a metallic taste will be felt.

Examples of the alkaline agent, buffer solution, or buffering agent used to increase the pl+ of the aqueous solution to 7 or more include the following substances. For example, alkali agents include sodium hydroxide, potassium hydroxide, barium hydroxide, calcium hydroxide, magnesium hydroxide, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, disodium phosphate, trisodium phosphate, diphosphate Potassium, tripotassium phosphate,
Sodium pyrophosphate, potassium pyrophosphate, sodium triphosphate, sodium metaphosphate, sodium propionate, chloramine B1, chloramine T, L-lysine,
These include L-arginine and L-ornithine.

Examples of buffers or buffers include phosphate buffers or buffers made of disodium phosphate and monosodium phosphate, buffers made of boric acid and sodium hydroxide, buffers made of glycine and sodium hydroxide, and sodium carbonate. Examples include a buffer solution or a buffer agent consisting of sodium hydrogen carbonate and sodium hydrogen carbonate, a buffer solution consisting of sodium hydrogen carbonate and sodium hydroxide, a buffer solution consisting of disodium phosphate and sodium hydroxide, and the like.

The amount of the compound (i) or the composition (ii) to be added in the present invention is not particularly limited, but usually, the amount of the compound (i) or (ii) added to 100 parts (parts by weight, same hereinafter) of powders is )
0.1 to 10 parts of citric acid or citrate is desirable. If the amount added is less than 0.1 part per 100 parts of flour, it is difficult to obtain a crisp texture. On the other hand, if you use more than 10 parts, you will get a crisp texture but the oil will be too strong.

〔Example〕

Next, the present invention will be further explained by showing Examples and Comparative Examples.

Examples 1 and 2 150 parts of water was added to a composition in which 2 or 5 parts of potassium citrate was added to 100 parts of wheat flour, potatoes were added to the prepared batter, and the mixture was heated in tempura oil preheated to 180°C. After frying for about 2 minutes, tempura with a crisp texture and a good texture was obtained.

The results are shown in Table 1.

Example 3 150 parts of water was added to a composition in which 0.15 parts of calcium citrate was added to 100 parts of wheat flour, potatoes were added to the prepared batter, and fried for about 2 minutes in tempura oil preheated to 180°C. However, I was able to get tempura with a crisp texture and a nice texture. The results are shown in Table 1.

Example 4 After dispersing and dissolving 2 parts of citric acid in 150 parts of water, about 29 parts of 1M sodium hydroxide was added to adjust the pn of the aqueous solution to 9, and 100 parts of wheat flour was added thereto to prepare a batter.

When we added potatoes to this and fried them for about 2 minutes in tempura oil preheated to 180°C, we obtained tempura with a crispy texture and a nice fluffy texture. The results are shown in Table 1.

Example 5 1 part of iron citrate was added to 149 parts of water, dispersed, and adjusted to pH 9 with 1 part of sodium hydroxide for 0.1 h.
0 copies were added and the adjusted batter was used. Potatoes were added to this and fried for about 2 minutes in tempura oil preheated to 180°C, resulting in tempura with a crispy texture and a rich flavor. The results are shown in Table 1.

Example 6 A composition in which 2 parts of citric acid was added to 100 parts of wheat flour was mixed with 0.
Add approximately 96 parts of a buffer solution (pl+ 12.00) prepared by mixing a solution consisting of 50 ml of 5M sodium phosphate and 26.9 ml of 1M sodium hydroxide to 100 ml (the pn of the citric acid buffer at this time is 7.5). ), add 54 parts of water, add the potatoes to the batter, and boil to 180 ml in advance.
When fried for about 2 minutes in tempura oil heated to ℃, tempura with a crisp texture and a good texture was obtained.

The results are shown in Table 1.

Comparative Example 1 Potatoes covered with a batter prepared with 100 parts of wheat flour and 150 parts of water were fried in tempura oil at 180°C for about 2 minutes, but no crisp texture was obtained. The results are shown in Table 1.

Comparative Examples 2 to 16 Various organic acids (citric acid, glucono-δ
- lactone, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, etc.) or acid salts of inorganic acids (phosphoric acid) or organic acids [ferrous ammonium citrate (p) 1
4.3.0.1M aqueous solution), potassium hydrogen tartrate (pH
3,7,0,05M aqueous solution), calcium gluconate (
pH6,5,0,05H aqueous solution), calcium lactate (p
H6,5,0,05M aqueous solution, etc.)] or acid salts of inorganic acids (sodium phosphate, dibasic potassium phosphate, etc.) or metal chelating agents (citric acid, glycine, sodium triphosphate, sodium acid pyrophosphate) etc.) Or, potatoes were put in a batter prepared by adding 150 parts of water to a composition containing baking soda and fried for about 2 minutes in tempura oil heated to 180°C, but no crispy texture was obtained. Ta. The results are shown in Table 1.

In addition, especially organic acids (citric acid, glucono-δ-lactone, succinic acid, tartaric acid, malic acid, etc.) and potassium hydrogen tartrate often have a strong sour taste because the pH of their aqueous solutions is low, and the taste of tempura is was not desirable.

As shown in the comparative examples, organic acids and acidic salts of organic acids do not provide a crisp texture, and metal chelating agents are also ineffective. Crisp texture is obtained only with the addition of specific compounds or compositions defined by the present invention, and this is a specific effect.

〔Effect of the invention〕

As mentioned above, the texture of tempura is significantly improved by the tempura maker composition of the present invention.

Tempura fried using the tempura frying composition of the present invention maintains a crisp and desirable texture not only immediately after frying, but also after a period of time (for example, 2 hours after frying), and has a good texture. It has a favorable effect.

Claims (1)

[Scope of Claims] 1. A tempura batter composition characterized by containing the compound (i) or the composition (ii) below. (i) a compound selected from the group consisting of potassium citrate, lithium citrate, magnesium citrate and calcium citrate; (ii) a compound selected from the group consisting of citric acid, iron citrate and diammonium citrate; and a composition whose aqueous solution has a pH of 7 or more