JPWO2005041688A1 - Kakiage Tempura - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a deep-fried tempura which is formed in a desired shape without being separated in oil and has a feeling of being harsh to the texture of clothing. A first coating 4 for covering the material 2 so as to adhere to the first coating 4, a solidified coating liquid having the same viscosity as the first coating 4, and laminated on the first coating 4. And a second film constituting the pair of surface layers 6A and 6B.

Description

  The present invention relates to a deep-fried tempura produced by filing a plurality of ingredients together with oil, and more particularly to a deep-fried tempura containing dice-like ingredients.

  Conventionally, a tempura manufacturing apparatus for continuously manufacturing such kakiage tempura has been used.

  As the tempura manufacturing device, there is a device that mixes a large amount of ingredients such as vegetables and seafood and clothing liquid to produce kakiage tempura, separates a certain amount of ingredients from this large amount of ingredients, and fries them with oil. Are known.

  However, according to such a tempura manufacturing apparatus, for example, when a large amount of ingredients and the clothing liquid are mixed to produce 100 or more deep-fried tempura, the clothing liquid is uniformly attached to the large amount of ingredients. The ingredients and the liquid are mixed many times, and the physical force acting on the ingredients and the liquid at the time of mixing needs to be increased because of the large amount of mixing. When the garment is rubbed, gluten may be generated by the flour contained in the garment.

  In addition, when a large amount of ingredients and dressing liquid are mixed, if a low-viscosity coating liquid is used, after mixing the dressing liquid, leave all ingredients in oil for a long time. As a result, the dressing liquid falls from the ingredients, and the ingredients and the clothes liquid are separated.

  In order to avoid this, mixing and stirring must be continued while all the ingredients are put in the oil, and gluten is produced.

  The tempura-fried tempura produced using the garten produced with such a tempura manufacturing apparatus or the high-viscosity garment has a okonomiyaki-style texture that lacks a crisp texture. There was a risk of becoming.

  Therefore, conventionally, a tempura manufacturing apparatus for manufacturing a delicious kakiage tempura having a crisp texture to the clothing has been considered.

  This tempura manufacturing apparatus attaches the dressing liquid to the ingredients individually weighed by a fixed amount, mixes the ingredients and the dressing liquid, and stirs or disperses the ingredients in the oil while using the oil. It is an apparatus that produces kakiage tempura by frying. (For example, refer to Patent Document 1 and Patent Document 2).

  According to this tempura manufacturing apparatus, since the ingredients and the liquids individually weighed by a fixed amount are mixed, the ingredients and the liquids are mixed many times by applying a strong physical force. There is no need, and the production of gluten can be suppressed. In addition, since a certain amount of the coating liquid is adhered to individually weighed ingredients, it is not necessary to use a high-viscosity coating liquid as described above. For this reason, according to the said tempura manufacturing apparatus, the kakiage tempura which has a feeling which is crunchy to the food texture of clothes was able to be manufactured.

  However, in the case where kakiage tempura is manufactured using the tempura manufacturing apparatus as described above, the coating liquid adheres to the ingredients in the process of transporting the ingredients mixed with the clothing liquid and immersing the ingredients in oil. Therefore, the dressing liquid may cause the ingredients to adhere to the conveyance path of the tempura manufacturing apparatus and part of the ingredients may be separated from other ingredients. In such a case, the weight of the ingredients weighed in a certain amount before being immersed in the oil is reduced. As a result, the weight of the finished fried tempura is less than the desired amount, and individual weights are reduced. There was a problem that the weight of kakiage tempura may vary.

  In addition, the ingredients mixed with the low-viscosity dressing liquid are put into the oil in an irregular shape and then stirred, so that the finished kakiage tempura can be formed into the desired shape. Furthermore, when a low-viscosity coating liquid is put into the oil, a large amount of foam is generated, and there is a problem that the ingredients may be separated by the large amount of foam.

  In addition, as another tempura manufacturing device for producing a delicious kakiage tempura that has a crunchy texture to the clothing, the clothing liquid is applied to the ingredients to which the powder is attached, and the ingredients to which the clothing liquid is applied are conveyed An apparatus is also conceived in which the material is conveyed while being molded and the molded cup is covered with the molded cup, and the material is immersed in oil and fried in oil (see, for example, Patent Document 3). .

  According to this tempura manufacturing apparatus, the ingredients to which the garment liquid is attached are fried in oil without stirring, and therefore, kakiage tempura having a crisp feeling to the texture of the garment is produced in that gluten is not generated. be able to.

  However, when using a low-viscosity coating liquid when conveying the molded material after applying the coating liquid, the shape of the molded material collapsed, and the material was immersed in oil. There is a possibility that the shape of the ingredients may be broken by bubbles generated in large quantities in the oil. In addition, in order to convey the fried food without breaking the shape of the ingredients and to fry it with oil, when the kakiage tempura is manufactured by adhering a high-viscosity coating liquid of 8000 cP or more to the ingredients, the finished kakiage tempura is There was a problem that it often resulted in an okonomiyaki-style texture.

Japanese Patent Laid-Open No. 05-103602 JP 09-252962 A JP-A-11-289999

  The present invention has been made in view of these points, and it is an object of the present invention to provide a kakiage tempura that is formed in a desired shape without being disjointed in oil and has a feeling of being harsh to the texture of clothing. And

  In order to achieve the above-described object, the kakiage tempura according to the first aspect of the present invention is characterized in that a first coating that is made of a solidified coating liquid and covers the ingredients so as to bond the ingredients together, It consists of a solidified coating solution having the same viscosity as that of one film, and is laminated on the first film, and also has a second film that constitutes a pair of front and back surface layers in a disk shape.

  The kakiage tempura of the present invention according to claim 2 is characterized in that it further comprises an auxiliary coating interposed between the first coating and the ingredients, comprising a solidified coating liquid having a lower viscosity than the two coatings. It is in.

  A characteristic of the deep-fried tempura of the present invention according to claim 3 resides in that the viscosity of the coating liquid constituting the first film and the second film is 500 to 5000 cP.

  The characteristic of the deep-fried tempura of the present invention according to claim 4 is that the viscosity of the dressing liquid constituting the auxiliary coating is 0 to 300 cP.

  The characteristic of the deep-fried tempura of the present invention according to claim 5 resides in that powder is mixed in advance with the ingredients.

  According to the kakiage tempura of the present invention, the first coating does not cause the ingredients to be separated, and the second coating has a feeling of being crunchy.

  Moreover, it is possible to reliably cover the individual materials by the auxiliary coating interposed between the first coating and the ingredients.

  Furthermore, when the viscosity of the coating liquid constituting the first film and the second film is set to 500 to 5000 cP, it is possible to satisfactorily give a feeling of texture.

  Furthermore, by setting the viscosity of the coating liquid constituting the auxiliary coating to 0 to 300 cP, it is possible to more reliably cover the ingredients with the auxiliary coating.

  In addition, by adhering powder to the ingredients in advance, the ingredients can be removed and the ingredients can be reliably dispersed.

The front view which shows embodiment of the kakiage tempura which concerns on this invention Plan view of FIG. 1 is a longitudinal sectional view of FIG. The flowchart which shows the manufacturing process of the kakiage tempura of FIG.

  First, the configuration of the embodiment of the kakiage tempura according to the present invention will be described with reference to FIGS.

  The kakiage tempura 1 shown in FIGS. 1 to 3 is formed in a disc shape as a whole, and includes a plurality of vegetable-like ingredients 2A, 2A, etc. formed in at least a dice shape, such as shrimp and squid. This includes other shapes of ingredients 2B, 2B. Hereinafter, the ingredients are collectively referred to by reference numeral 2.

  Prior to the oil frying process in which each ingredient 2 is fried with oil, a powder such as flour is attached. This is because the moisture of the ingredients is removed by absorbing the powder so that the ingredients can be reliably dispersed.

  On the outer periphery of the ingredient 2, an auxiliary coating 3 for covering each ingredient 2 is formed. The auxiliary coating 3 is constituted by heating and solidifying the coating liquid, and the viscosity of the coating liquid constituting the auxiliary coating 3 is 0 to 300 cP.

  On the outside of the auxiliary coating 3, a first coating 4 is disposed to interpose the auxiliary coating 3 with each ingredient 2, and the first coating 4 provides a gap between the ingredients 2. It will be glued. This 1st coating 4 is also comprised by heating and solidifying a coating liquid, and the viscosity of the coating liquid which comprises this 1st coating 4 is 500-5000 cP.

  Further, a second film 5 is laminated on the first film 4, and the second film 5 constitutes a pair of front and back surface layers 6 A and 6 B in the fried tempura 1 having a disk shape. It has become. This 2nd film 5 is also comprised by heating and solidifying a coating liquid, and the viscosity of the coating liquid which comprises this 2nd coating 5 is 500-like the coating liquid which comprises the said 1st film 4. 5000 cP.

  The dressing solution is prepared by dissolving 93.0 parts by weight of wheat flour, 1.0 part by weight of whole egg powder, 0.5 parts by weight of an emulsifier, 5.0 parts by weight of processed starch, and 0.5 parts by weight of baking powder with water. It is a thing.

  And when the viscosities which comprise the said auxiliary | assistant film 3 make the viscosity 200cP, the ratio of water and the said component shall be 85:15. On the other hand, when the viscosities of the first coating 4 and the second coating 5 are 2500 cP, the ratio of water to the component is 50:50.

  Moreover, the temperature of the supplied dressing liquid is a low temperature of about 15 ° C.

  Next, a process for manufacturing such a deep-fried tempura 1 will be described with reference to FIG. The kakiage tempura 1 of the present embodiment can be manufactured one by one at home or continuously in a factory. In the present embodiment, the case of manufacturing one by one will be described.

    First, the ingredients 2 are prepared by cutting the ingredients of the deep-fried tempura 1 such as vegetables and marine products into a desired shape of a die or other shapes in the previous step.

  And when manufacture of the kakiage tempura 1 is started, a lot of flours, such as wheat flour, will be made to adhere to the said ingredients 2 in adhesion process ST1. As a method of attaching powder to the ingredient 2, the ingredient 2 and the powder are mixed by hand, and the powder is adhered to the ingredient 2 by hand. Thus, by attaching a large amount of powder to the ingredient 2 in advance, the adhered powder can absorb moisture on the surface of the ingredient 2.

  Next, the predetermined amount of ingredients 2 to which the powder is attached in the accommodating step ST2 is accommodated in a saucer such as an egg ball. In addition, as this saucer, what formed the upward protrusion in order to make it easy to supply oil between the lower surfaces of the ingredients 2 is preferable. Moreover, a topping material such as shrimp is topped on the material 2 as necessary.

  Further, in the first dressing liquid supply step ST3, a low temperature coating liquid of about 15 ° C. is supplied at a viscosity of 0 to 300 cP for forming the auxiliary coating 3 on the ingredient 2 accommodated in the tray. It is preferable to supply the dressing liquid in a mist form as much as possible. At this time, since the coating liquid sprayed on the ingredients 2 has a low viscosity, the clothes liquid can be spread over the whole ingredients 2 while maintaining the gap between the ingredients 2.

  Next, in the second dressing liquid supply step ST4, a low temperature of about 15 ° C. is the minimum amount for bonding the ingredients 2 accommodated in the saucer 5 on the ingredients 2 accommodated in the saucer. Dripping the liquid.

  By the way, the viscosity of the dressing liquid supplied in the second dressing liquid supply step ST4 is set to 500 to 5000 cP, and the viscosity is made larger than that of the dressing liquid supplied in the first dressing liquid supply step ST3. Therefore, the entire dressing liquid does not flow to the bottom of the ingredient 2, and a part of the costume liquid enters the gap between the ingredients 2 and remains in the gap. Thereby, ingredients 2 can be pasted up reliably.

  Moreover, since the dressing liquid 10 dripped from the first clothing droplet lowering device 11 is a minimum amount for bonding the ingredients 2 together, some gaps remain between the ingredients 2.

  Next, the saucer in which the ingredients 2 are stored is dipped in high-temperature oil suitable for deep-fried tempura 1. At this time, the ingredient 2 is immersed in the oil so that the upper end of the ingredient 2 accommodated in the tray and the oil surface are substantially equal, and this immersion state is maintained for a predetermined time. At this time, the oil slowly flows into the saucer from the upper edge of the saucer and fills up. Then, the ingredients 2 and the two types of dressing liquid are fried by the oil that has reached the gap between the ingredients 2, and the ingredients 2 adhere to each other due to the heat denaturation of the dressing liquid 19. Thereby, the said ingredients 2 are shape | molded in the shape as accommodated in the saucer. Alternatively, the upper edge of the saucer may be held so that the upper edge of the saucer is located slightly above the oil level after the upper edge of the saucer is once immersed in oil to fill the oil in the saucer.

  Here, the ingredients 2 are not only thinly covered with the low-viscosity coating liquid of 0 to 300 cP supplied in the first dressing liquid supply step ST3 but also supplied in the second dressing liquid supply step ST4. The high-viscosity coating liquid of 500 to 5000 cP is located in the gap between the ingredients 2. For this reason, it can suppress that the ingredients 2 fall apart by the foam | bubble of the water vapor | steam produced when the ingredients 2 to which 2 types of dressing liquids with different viscosities are put in oil.

  Next, as soon as the saucer is immersed, the process proceeds to the first oiling step ST5, where hot oil is poured from above into the ingredient 2 in the saucer, and the amount of heat of the oil in the saucer is compensated by this poured oil. Moreover, the ingredient 2 can be fried from the surface while the ingredient 2 is physically stirred.

  Then, it transfers to 3rd dressing liquid supply process ST6, and the coating liquid with a viscosity of 500-5000 cP is dripped on the ingredients 2 accommodated in the saucer. As the dressing liquid, the gap remaining between the ingredients 2 and the gap between the ingredient 2 and the upper surface of the saucer via the outside of the ingredient 2 and reaching the back of the ingredient 2 The surface layer 6 </ b> B is formed, and the amount of the coating liquid is dropped so as to fill the gap between the materials 2 and to form the surface layer 6 </ b> A of the coating liquid on the surface of the material 2.

  In the present embodiment, when the dressing liquid is supplied in the third dressing liquid supply step ST6, the upper end of the ingredient 2 is positioned slightly above the oil level in the oil, and the supply is thereby performed. The applied liquid is spread smoothly on the ingredients 2. However, the present invention is not limited to this. For example, when the dressing liquid is supplied in the third dressing liquid supply step ST6, the upper end of the ingredient 2 is located at the same level or slightly below the oil surface in the oil. It may be like this. As a result, when the dressing liquid is supplied onto the ingredient 2, the dressing liquid is supplied onto the ingredient 2 while touching the oil. The Rukoto.

  Thereafter, the saucer is immersed in the oil so that the upper end of the ingredient 2 accommodated in the saucer is located on the same level as or slightly below the oil level, and then in the second oiling step ST7, the first oiling step ST5. Similarly, pour hot oil over the entire top surface of ingredient 2. Thereby, the fire can be completely passed through the ingredient 2 from the upper surface of the ingredient 2 and the water contained in each liquid can be completely evaporated.

  Then, the ingredient 2 completely put in the oil is peeled off from the tray by buoyancy and floats near the oil surface. Thereby, the deep-fried tempura 1 is completed.

  Such a deep-fried tempura 1 of this embodiment supplies a low-viscosity liquid on the ingredient 2 to which powder has adhered in the first application liquid supply step ST3, and distributes the application liquid on the entire ingredient 2. After that, in the second dressing liquid supply step ST4, the dressing liquid having a higher viscosity than the dressing fluid in the first dressing fluid supply step ST3 is supplied to enter the gap between the ingredients 2 so that the material 2 is securely attached. Can be glued. Here, the material 2A, which is cut in a dice shape as compared with, for example, a material cut into strips as the material 2, has a small bonding area of the individual materials 2 and is difficult to bond the materials 2 to each other. According to the embodiment, even when the material 2A cut in a dice shape is used as the material 2, it is possible to reliably bond the materials 2 to each other by allowing the clothing liquid to enter the gap between the materials 2. it can.

  Further, by supplying a high-viscosity coating liquid onto the ingredients 2 in the third coating liquid supply step ST6, a surface layer 6B of the coating liquid is formed on the lower surface of the ingredients 2, and the gaps between the ingredients 2 The surface layer 6A of the coating liquid can also be formed on the upper surface of the ingredient 2.

  At this time, since the kakiage tempura 1 is manufactured by frying with oil while the ingredients 2 supplied with each dressing are stored in a tray without stirring, the production of gluten in the dressing can be suppressed. In addition, the coating liquid dropped in the second coating liquid supply process ST4 and the third coating liquid supply process ST6 has a higher viscosity than the coating liquid supplied in the first coating liquid supply process ST3. Compared with a high-viscosity 8000 to 10,000 cP viscose used when mixing a large amount of ingredients and the garment, the garment has a viscosity of at least one-half or less. For this reason, it is possible to prevent the completed kakiage tempura 1 from becoming a okonomiyaki shape that does not have a harsh feel to the texture of the clothes.

  Furthermore, by pouring hot oil onto the ingredient 2 by the first oiling process ST5 before shifting to the third clothing liquid supply process ST6, it is possible to cause the ingredient 2 to burn and to evaporate the moisture of the clothes liquid. In addition, after the dressing liquid is supplied in the third dressing liquid supply step ST6, high temperature oil is poured again onto the material 2 in the second oiling step ST7, so that the material 2 can be surely fired and the dressing liquid The water can be evaporated. In addition, the clothes can be stirred by the physical force of the poured oil to form beautiful clothes.

  Furthermore, since the dressing liquid having a viscosity of 500 to 5000 cP enters the gap between the ingredients 2 when being poured into the high-temperature oil, when the ingredient 2 is thrown into the oil, Even when steam bubbles are generated, the ingredients 2 can be prevented from falling apart.

  In addition, when the saucer is immersed in oil, a large amount of foam is generated from the low-viscosity liquid 19 when the ingredient 2 is suddenly put into the oil. In this embodiment, the inside of the saucer Since the oil is gradually filled from the upper edge, it is possible to suppress the generation of a large amount of bubbles, and the ingredients 2 put into the oil are separated from each other. Can be further prevented.

  Therefore, the deep-fried tempura 1 according to the present embodiment is formed into a desired shape without breaking the ingredients 2 in the oil, has a feeling of being crunchy to the texture of the clothes, and has a heavy feeling of the clothes. Can be something.

  Further, in the first dressing liquid supply step ST3, a coating liquid having a viscosity lower than that of the coating liquid supplied in the second coating liquid supply process ST4 and the third coating liquid supply process ST6 is supplied onto the ingredient 2. As a result, the low-viscosity coating liquid can be spread over the entire material 2, and as a result, the high-viscosity coating liquid does not adhere to the material 2 and the material 2 is prevented from being exposed. be able to.

  Further, in the second dressing liquid supply step ST4, a relatively small amount of the dressing liquid is supplied to the ingredients. Therefore, after the dressing liquid is supplied and fried in the oil in the third dressing liquid supply step ST6, the inside of the kakiage tempura 1 Will leave some bubbles 7, 7... Therefore, the air bubbles 7 can also provide a feeling that is not easy to eat.

  In addition, this invention is not limited to the said embodiment, A various change is possible as needed.

  For example, in this embodiment, the temperature of the liquid 10 is about 15 ° C., but is not limited to this. However, if the temperature of the dressing liquid is too low, the temperature of the dressing liquid will rapidly decrease when the ingredient 2 to which the dressing liquid is attached is poured into the oil. The oil temperature is preferably set in consideration of the fact that the oil temperature does not drop rapidly.

Claims (5)

In a deep-fried tempura that is formed into a disk shape as a whole and contains a plurality of ingredients formed in at least a die shape,
A first coating film comprising the solidified coating liquid and covering the ingredients so as to bond the ingredients; and a solidified coating liquid having the same viscosity as the first coating and laminated on the first coating film. And a second film constituting a pair of front and back surface layers in the disc shape. The deep-fried tempura according to claim 1, further comprising an auxiliary coating made of a solidified coating liquid having a lower viscosity than the two coatings and interposed between the first coating and the ingredients. The deep-fried tempura according to claim 1 or 2, wherein a viscosity of the coating liquid constituting the first coat and the second coat is 500 to 5000 cP. The deep-fried tempura according to claim 2 or 3, wherein the viscosity of the coating liquid constituting the auxiliary coating is 0 to 300 cP. The kakiage tempura according to any one of claims 1 to 4, wherein powder is attached in advance to the ingredients.

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