JPS6360977B2 - - Google Patents
Info
- Publication number
- JPS6360977B2 JPS6360977B2 JP59165978A JP16597884A JPS6360977B2 JP S6360977 B2 JPS6360977 B2 JP S6360977B2 JP 59165978 A JP59165978 A JP 59165978A JP 16597884 A JP16597884 A JP 16597884A JP S6360977 B2 JPS6360977 B2 JP S6360977B2
- Authority
- JP
- Japan
- Prior art keywords
- tempura
- frozen
- oil
- batter
- frying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013312 flour Nutrition 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 6
- -1 fatty acid esters Chemical class 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000010855 food raising agent Nutrition 0.000 claims description 2
- 239000003921 oil Substances 0.000 description 12
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 4
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 3
- 235000019270 ammonium chloride Nutrition 0.000 description 3
- 235000012209 glucono delta-lactone Nutrition 0.000 description 3
- 239000000182 glucono-delta-lactone Substances 0.000 description 3
- 229960003681 gluconolactone Drugs 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 2
- 229940037003 alum Drugs 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241000442132 Lactarius lactarius Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
【発明の詳細な説明】
本発明は、冷凍天ぷらの二次油ちよう後の食感
の促進および冷凍保存中における衣の硬化防止剤
として小麦粉タンパク質、フライ後の衣の形くず
れ防止および食感、色、光沢、衣液の粘度の改良
剤として粉末状水あめ、フライ時の油ハネ、パン
ク防止剤および油切れ、カラリとした揚げ上が
り、色、光沢、風味の改良剤として脂肪酸エステ
ル類、揚げ物の美しい花咲きと食感および揚がり
色の改良剤として膨張剤（例えば重炭酸ナトリウ
ム、塩化アンモニウム、焼ミヨウバン、グルコノ
デルタラクトン等）と硬化油（例えば日本油脂(株)
製造商品名TP−９を含む天ぷら用衣材の配合例
と、これを用いた冷凍天ぷらの製造方法に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION The present invention uses wheat flour protein as an agent to promote the texture of frozen tempura after secondary frying and to prevent hardening of the batter during frozen storage. , Powdered starch syrup as an improving agent for color, gloss, and viscosity of coating liquid, oil splash during frying, puncture prevention agent and oil draining, crispy fried product, fatty acid esters as an agent for improving color, gloss, and flavor of fried foods. Leavening agents (e.g., sodium bicarbonate, ammonium chloride, roasted alum, glucono-delta-lactone, etc.) and hydrogenated oils (e.g., NOF Co., Ltd.
This article relates to a formulation example of a tempura batter containing the manufactured product name TP-9 and a method for producing frozen tempura using the same.
従来、天ぷら用衣材には、小麦粉タンパク質含
量の少ない薄力粉が用いられ、加水後はかるくか
くはんし粉が完全に溶けず、まだダマが残つてい
るような状態で衣づけするのが天ぷら特有のサク
ミのある食感を得る方法とされてきた。しかし、
工業的に多量生産をする冷凍天ぷらの場合、(1)衣
液をミキサーにかけるため天ぷら用衣材は一応に
分散し、小麦粉タンパク質の一部がグルテンを形
成してしまう。(2)衣液の温度を常に低く保てず、
しかも短時間で衣液を使い切れない。(3)一次油ち
よう処理の後急速凍結し冷凍保蔵状態で流通する
ため、長期冷凍保蔵による衣の固化および変色が
発生する。(4)冷凍天ぷらを二次油ちようとする
と、揚げ上がりの外感（花咲き、形くずれ、色）
や食感等がすぐに損なわれる、あるいは得られな
いといつた状態になり、著しく商品価値が低下す
る。(5)油ちようの際油ハネ、パンクの発生による
従業員の火傷、製造場の油汚れ、商品価値の低
下、生産性の低下が起る。など主として５つの問
題点があつた。 Conventionally, soft flour with a low wheat protein content is used as a batter for tempura, and after adding water, the starch flour is stirred gently so that it does not completely dissolve, leaving lumps in the batter. It has been considered a way to obtain a crunchy texture. but,
In the case of frozen tempura, which is produced in large quantities industrially, (1) the tempura batter is dispersed in the mixer, causing some of the flour proteins to form gluten; (2) The temperature of the coating liquid cannot always be kept low,
Moreover, the dressing liquid cannot be used up in a short time. (3) After the primary oil-chilling treatment, it is rapidly frozen and distributed in a frozen state, resulting in solidification and discoloration of the batter due to long-term frozen storage. (4) When you try to fry frozen tempura in secondary oil, the external appearance after frying (bloom, deformation, color)
The food texture, texture, etc. are quickly lost or even become impossible to obtain, resulting in a significant decrease in product value. (5) Oil splashes during frying, burns to employees due to punctures, oil stains in the factory, decreased product value, and decreased productivity. There were mainly five problems.
本発明は、これらの問題を改善すべく種々の研
究の結果、小麦粉タンパク質、粉末状水あめ、脂
肪酸エステル酸、膨張剤（重炭酸ナトリウム、塩
化アンモニウム、焼ミヨウバン、グルコノデルタ
ラクトン等）、（例えば日本油脂(株)製造商品名TP
−９、その他調味料を配合した混合粉体を小麦粉
に添加した天ぷら用衣材を用いることにより、以
上のような欠陥を防止し、すでに述べたような見
栄のよい美味しい冷凍天ぷらを得るものである。 As a result of various studies to improve these problems, the present invention has developed flour proteins, powdered starch syrup, fatty acid ester acids, swelling agents (sodium bicarbonate, ammonium chloride, baked alum, glucono delta-lactone, etc.), (e.g. Manufactured by NOF Corporation Product name TP
-9. By using a tempura batter made by adding a powder mixture containing other seasonings to wheat flour, the above-mentioned defects can be prevented and delicious frozen tempura with a good appearance as described above can be obtained. be.
以下に実施例を示す。 Examples are shown below.
実施例 ％
小麦粉タンパク質 2〜43
粉末状水あめ 1〜40
脂肪酸エステル類 0.1〜20
重炭酸ナトリウム 0〜15
塩化アンモニウム 0〜15
グルコノデルタラクトン 0〜4.2
極度硬化油の粉末 0.2〜18
その他調味料 0〜45
100
上記配合品１〜10部、小麦粉20〜70部、水10〜
120部を合わせ、よく混合かくはんし天ぷら用衣
液とする。澱粉類を含む粉体をまぶしたネタ（イ
カ、白身魚の切身、エビ等）に衣液をつける。衣
づけをしたネタを140〜190℃で10〜50秒間一次油
ちようし、あら熱を取つた後−10℃以下で急速凍
結し、−５℃以下で冷凍保蔵する。凍結したまま
の冷凍天ぷらを、140〜200℃で90〜240秒間二次
油ちようし食する。Examples % 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 hydrogenated oil powder 0.2-18 Other seasonings 0 ~45 100 1-10 parts of the above combination, 20-70 parts of wheat flour, 10-10 parts of water
Combine 120 parts and stir well to make a batter for tempura. Dip the batter onto the toppings (squid, white fish fillets, shrimp, etc.) that have been coated with powder containing starch. Brush the battered toppings in primary oil at 140-190℃ for 10-50 seconds, cool down, quickly freeze at -10℃ or below, and store frozen at -5℃ or below. Brush frozen tempura with secondary oil at 140-200℃ for 90-240 seconds.
本発明の方法により得られた冷凍天ぷらは、油
ハネやパンクがまつたく認められず、安全にロス
なく製品が得られた。 The frozen tempura obtained by the method of the present invention had no oil spots or punctures, and the product was safely obtained without loss.
油ちよう色についても本発明の方法によれば一
次油ちよう後の揚がり色は白く、二次油ちよう後
はきつね色に色良く揚がり、揚がりムラもなかつ
た。衣の花咲きについても、衣全体に波のような
ものができ美しく仕上がつた。食感は、揚げだち
のサクミのある食感が少なくとも３時間は保て、
油が浸み出たり衣がベトついたりしたような状態
は、全く認められなかつた。 As for the fried color, according to the method of the present invention, the frying color after the first frying was white, and after the second frying, it was fried to a nice 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. As for the texture, it retains the crunchy texture of fried rice for at least 3 hours.
There were no signs of oil seeping out or the batter becoming sticky.
また、本方法によると、油ちよう温度が140〜
190℃と範囲が広く、しかも加熱時間が短かいた
め製造工程上有益であると思われる。 Also, according to this method, the temperature of oil chili is 140~
It has a wide range of 190°C and a short heating time, so it seems to be useful in the manufacturing process.
Claims (1)
ステル類、膨張剤、硬化油、その他調味料を含む
天ぷら用衣材を用いた冷凍天ぷら。1. Frozen tempura using a tempura batter containing wheat flour protein, powdered starch syrup, fatty acid esters, leavening agents, hydrogenated oil, and other seasonings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59165978A JPS6143962A (en) | 1984-08-07 | 1984-08-07 | Production of frozen tempura |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59165978A JPS6143962A (en) | 1984-08-07 | 1984-08-07 | Production of frozen tempura |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6143962A JPS6143962A (en) | 1986-03-03 |
| JPS6360977B2 true JPS6360977B2 (en) | 1988-11-28 |
Family
ID=15822605
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59165978A Granted JPS6143962A (en) | 1984-08-07 | 1984-08-07 | Production of frozen tempura |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6143962A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015057987A (en) * | 2013-09-20 | 2015-03-30 | 理研ビタミン株式会社 | Quality improver for tempura coating |
| JP6713188B2 (en) * | 2015-03-04 | 2020-06-24 | 昭和産業株式会社 | Batter mix for tempura, batter for tempura, method of manufacturing tempura, and tempura |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49110840A (en) * | 1973-03-07 | 1974-10-22 | ||
| JPS5388338A (en) * | 1977-01-13 | 1978-08-03 | Nihon Nosan Kogyo | Production of fried article for instant food |
| JPS5810054A (en) * | 1982-06-07 | 1983-01-20 | 丹羽 利充 | Artificial endocorneae apparatus |
-
1984
- 1984-08-07 JP JP59165978A patent/JPS6143962A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49110840A (en) * | 1973-03-07 | 1974-10-22 | ||
| JPS5388338A (en) * | 1977-01-13 | 1978-08-03 | Nihon Nosan Kogyo | Production of fried article for instant food |
| JPS5810054A (en) * | 1982-06-07 | 1983-01-20 | 丹羽 利充 | Artificial endocorneae apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6143962A (en) | 1986-03-03 |
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