JPS6247503B2 - - Google Patents

Description

[Detailed description of the invention] This invention relates to the production of tempura.

In recent years, the demand for tempura, especially dried tempura, as ingredients (additives) for instant noodles has increased, and mechanical mass production has begun, but there are still many problems to be solved.

For example, if the dough contains ingredients (fried dough), the moisture distribution in the fried product will usually be uneven.
There is a problem that as time passes after frying, the moisture in the ingredients transfers to the koromo portion, reducing the texture. In addition, mass production requires that the product has a long shelf life.
The product is dried to a moisture content of about 8% or less, but if you try to lower the moisture content of the ingredients to this level, the temperature of the parts of the dough that have lost moisture will rise significantly, resulting in tempura floating in oil. One side of the product may become more brown than the other, reducing its commercial value. On the other hand, in order to avoid these drawbacks, dried vegetables are sometimes used as ingredients, but
In such cases, the ingredients may be overheated, resulting in browning or charring, which may reduce the commercial value. Furthermore, while it is desired that dried tempura have the property of rapid rehydration, this requirement tends to cause the tempura to melt quickly in hot water, making it difficult to grasp with chopsticks. Alternatively, among the products produced by mechanical mass production, products with so-called "chili added" (irregularities are added to the corromo) (deep-fried flowers) are beginning to be seen. The back side of the plate is the same shape as the molded plate, and it is very tasteless.

While repeatedly considering these issues, the present inventor came up with the idea of pre-frying a portion of the dough, discovered that by developing this idea, the above-mentioned issues could be improved, and completed this invention. did.

This invention obtains a fried product using the first dough,
This tempura production method basically involves coating at least one side of the tempura with a second batter and frying it.

According to this invention, even if raw ingredients are used, if they are placed in the first dough, the ingredients will undergo a relatively long frying process. Because the ingredients are fried in a small amount of dough, the moisture content of the ingredients tends to decrease, which helps alleviate uneven moisture content in the dough.

On the other hand, even if dry ingredients such as dried vegetables are used, if they are placed in the second batter, the ingredients themselves can be fried for a short period of time, eliminating the traditional drawbacks of easy burning and browning. It can be improved.

In addition, when ingredients are placed only on the front side of the dough, whether fresh or dried, the ingredients will not be buried inside the dough or distributed to the back side of the dough, and some ingredients may rise up from the dough. It can give a vine-like feel, giving the product a rich feel.

In addition, whipping the dough has the advantages of increasing the volume, shortening the frying time, and improving the return of water when it condenses after drying, but it also tends to become difficult to pick up with chopsticks faster when the dough condenses. come out. According to this invention, by whipping one of the doughs, advantages such as a feeling of increased volume are produced, and the time during which physical properties that can be picked up with chopsticks can be maintained after condensation can be extended.

In addition, due to the shape-retaining properties of the dough, in the past, the process of adding chili to tempura was limited to one side of the tempura due to machine production, but with this invention, it is now possible to add chili to both sides of tempura. Become. Specifically, the first dough is filled in a heated molding dish, heated oil is showered on the top surface of the dough while the top surface is at least fluid to obtain a fried product, and then heated and molded into the same diameter. The dough is placed upside down in a dish, the second dough is added to the top, and heated oil is showered. More specifically, by filling a predetermined amount of molding into a hot molding pan onto which pre-filled oil has been dripped or applied,
Heat solidification begins in the area surrounded by the molding plate,
While the unenclosed area, the top surface of the dough, is still fluid, shower the heated oil, thereby "chilling" the top surface. If the solidification of the top surface is insufficient, the dust will return to a flat surface later (especially when it is turned over and placed on the next plate), so it is necessary to allow sufficient time for solidification by showering, or After a certain degree of solidification, solidification is preferably promoted by immersion treatment in heated oil. Next, this fried product is placed upside down in a heated molding dish of the same diameter, and a predetermined amount of dough is filled into the upside down top surface, showered as before, and further immersed in heated oil if necessary. .

The dough used in this invention is usually based on wheat flour and water, but as is known, part or all of the wheat flour may be replaced with a mixture of starch and protein. In addition to these flour, starch, protein, bread crumbs, and water, the dough raw materials may of course contain known ingredients such as foaming agents, thickeners, oils and fats, emulsifiers, leavening agents, egg wash, salt, and seasonings. and shrimp, vegetables,
Various other ingredients may or may not be provided.

The first dough and the second dough may have the same composition and the same combination of ingredients, but may also have changes as shown in the embodiments described above.

The second batter may be applied to the entire fried product using the first batter, or may be applied to only one side.

After the final frying, the product is deoiled, dried, packaged, etc. as necessary.

This invention will be explained below with reference to Examples.

Example 1 A whipped dough (specific gravity of about 0.6) was prepared from 100 parts of flour for tempura, 250 parts of water, and 1 part of a commercially available foaming agent for tempura.

Fill 20g of the above dough into the first molding dish (inner diameter 80mm, depth 15mm) into which a small amount of pre-filled oil was dropped and heated to 170℃. (The upper surface of the dough retains its fluidity.)
When I showered heated oil at 180℃ on the top of the dough and continued this showering for 60 seconds,
The whole thing solidified. This fried product was placed upside down in a second molding dish of the same diameter (depth 25 mm) heated to 170°C, then 20g of the above dough was added to the top surface, and heated with 180°C oil. After solidifying it by showering for 60 seconds, it was immersed in oil at 140°C for 5 minutes to obtain a fried product. This thing is “chili” for both of them.
The tissue was new and sufficiently swollen.

Example 2 Two types of dough were prepared: the same dough as in Example 1, and a dough in which 25 parts of raw vegetable pieces (carrots, green onions, and burdock) were mixed with 100 parts of the dough.

Tempura was produced in the same manner as in Example 1, except that the dough containing raw vegetable pieces was used as the first dough, and the dough without raw vegetable pieces was used as the second dough. The color of the fabric was also good.

For comparison, tempura was manufactured using a dough that did not contain raw vegetable pieces as the first dough and a dough that did contain raw vegetable pieces as the second dough. In addition, when the raw vegetable pieces were immersed in oil for 7 minutes in order to remove moisture sufficiently, the product had significant browning and had a poor appearance.

Example 3 In order to increase the thickness of the raw vegetable strips by about 1.5 times and to ensure that the moisture content of the ingredients is sufficiently removed in the final product, they are heated by floating them in oil for 2 minutes after the first hot oil showering. Other than that, vegetable tempura was produced in the same manner as in Example 2. For comparison, a product was also produced in which the dough was not turned over when placed in the second molding dish. The bottom surface of the comparison product (without dust) had a large degree of browning, but the product of this example had no problems and had a good appearance.

Example 4 Two types of dough were prepared: the same dough as in Example 1, and a dough containing 6 parts of dried vegetable pieces (carrots, green onions, and burdock) per 100 parts of the dough. The tempura was prepared before the viscosity of the dough increased by absorbing the water.

That is, tempura was produced in the same manner as in Example 1, except that the first dough was a dough that did not contain dried vegetable pieces, and the second dough was a dough that contained dried vegetable pieces. There was no scorch and the appearance was good. For comparison, tempura was produced using a first dough containing dried vegetable pieces and a second dough containing no dried vegetable pieces, but the browning of the vegetables in the product was significant.

Example 5 A dough was prepared from 100 parts of tempura flour and 250 parts of water. Tempura was produced in the same manner as in Example 1, except that 3 g of raw vegetable pieces were mixed with 20 g of the first dough, 3 g of raw vegetable pieces were mixed with 20 g of the second dough, and the frying time after showering was changed to 7 minutes. Apart from this, the first fabric
Tempura was prepared in the same manner by mixing 20 g of raw vegetable pieces with 6 g of raw vegetable pieces, and adding no vegetables to the second 20 g of dough. In the former, vegetables are scattered all over the surface, while in the latter, vegetables are gathered on one side. When the side with vegetables was placed on the front side, even if the amount of vegetables was the same when viewed from the front side, the latter had more vegetables and seemed richer, giving it an advantage.

Example 6 Tempura was produced in the same manner as in Example 1, except that the first dough was replaced with a dough consisting of 100 parts of flour for tempura and 250 parts of water. The product of Example 1 and the product of this example were each placed in a rice bowl, 90°C hot water was poured over them, and after 1 minute, photographs were taken with chopsticks. The product of this example had better shape retention.

Claims (1)

[Claims] 1. A method for producing tempura, which comprises obtaining a fried product using a first dough, coating at least one side of the fried product with a second dough, and frying the product. 2. The manufacturing method according to paragraph 1, wherein the raw ingredients are arranged in the first dough. 3. The manufacturing method according to item 1, wherein the dried ingredients are placed in the second dough. 4. The manufacturing method according to item 1, in which the ingredients are placed only on the surface of the dough. 5. The manufacturing method according to item 1, in which only one of the doughs is whipped. 6 Fill the first dough into a heat-forming dish, and while the top surface of the dough is at least fluid, shower heated oil on the top surface to obtain a fried product, and invert it into a heat-forming dish of the same diameter. The manufacturing method according to item 1, wherein the second dough is added to the top surface and heated oil is showered. 7. The manufacturing method according to item 6, wherein either or both of the shearing steps are followed by immersion treatment in heated oil.