WO2016136582A1 - Mélange de pâte à frire pour tempura congelé - Google Patents

Mélange de pâte à frire pour tempura congelé Download PDF

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Publication number
WO2016136582A1
WO2016136582A1 PCT/JP2016/054703 JP2016054703W WO2016136582A1 WO 2016136582 A1 WO2016136582 A1 WO 2016136582A1 JP 2016054703 W JP2016054703 W JP 2016054703W WO 2016136582 A1 WO2016136582 A1 WO 2016136582A1
Authority
WO
WIPO (PCT)
Prior art keywords
pregelatinized
tempura
flour
batter mix
frozen
Prior art date
Application number
PCT/JP2016/054703
Other languages
English (en)
Japanese (ja)
Inventor
福留　真一
貴史 伊東
榊原　通宏
辰徳 西出
亮佑 藤村
Original Assignee
日清フーズ株式会社
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to CN201680011858.5A priority Critical patent/CN107404916B/zh
Priority to JP2017502311A priority patent/JP6637025B2/ja
Publication of WO2016136582A1 publication Critical patent/WO2016136582A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

  • the present invention relates to a batter mix for frozen tempura to be re-oiled and eaten after freezing.
  • Frozen tempura is a food that is stored by freezing tempura after cooking and reheating before eating. Frozen tempura has a problem that during frozen storage, so-called “freeze-burning” is likely to occur, in which the tempura garment becomes whitish due to starch and protein degradation due to freeze-drying during freezing. The freeze-tempered frozen tempura has a poor appearance, and even after re-oiling, it is inferior in appearance and texture, so the commercial value is significantly reduced.
  • Patent Document 1 describes that a deep-fried food having a good texture can be obtained even when re-heated in a microwave oven by using a fried food material containing 0.1 to 10.0% by weight of trehalose.
  • Patent Document 2 discloses a predetermined amount of wheat flour for maintaining a crisp feeling even after reheating after low-temperature storage, and one or more non-wheat flours among sugar alcohol, egg white, lecithin, and paste.
  • a tempura powder composition comprising the components is described.
  • Patent Document 3 describes a batter mix for tempura suitable for frozen re-oiling containing wet heat-treated wheat flour, durum wheat flour and water-soluble proteins.
  • the effect of freeze-burning of tempura obtained with these conventional clothing materials has not been fully satisfactory.
  • the present invention is a frozen tempura that is unlikely to undergo alteration due to freezing and burning (such as whitening of the appearance or deterioration of texture) during frozen storage, and can produce a frozen tempura that has a good appearance and texture even after re-oiling.
  • the present inventors can obtain a frozen tempura that is less prone to freezing by using a batter containing trehalose, pregelatinized flour and / or pregelatinized starch, and a water-soluble protein. I found.
  • the present invention provides a batter mix for frozen tempura comprising trehalose, pregelatinized flour and / or pregelatinized starch, and a water-soluble protein.
  • the present invention also provides Adhering batter liquid containing the above batter mix for frozen tempura to ingredients; Oiling the ingredients to obtain tempura; and freezing the tempura; The manufacturing method of frozen tempura including this is provided.
  • the frozen tempura produced using the batter mix for frozen tempura according to the present invention is not easily altered by freezing (such as whitening of the appearance or deterioration of texture) during frozen storage, and if re-oiled, It becomes a tempura that maintains the appearance and the texture with the crispness of clothes.
  • freezing such as whitening of the appearance or deterioration of texture
  • the high quality frozen tempura which does not deteriorate the external appearance and food texture by freezing can be provided.
  • the batter mix for frozen tempura of the present invention contains trehalose, pregelatinized flour and / or pregelatinized starch, and a water-soluble protein.
  • Patent Document 1 A batter mix for tempura containing trehalose has been conventionally proposed (for example, Patent Document 1).
  • the quality of the frozen tempura produced using the trehalose-containing batter mix described in Patent Document 1 is not so improved as compared with the batter mix without addition of trehalose, particularly when the trehalose content is as low as about 1% (Patent Document 1). Table 1 and Table 2 of Test Example 1 described later).
  • Patent Document 1 Table 1 and Table 2 of Test Example 1 described later.
  • the present invention by using trehalose in combination with pregelatinized flour and / or pregelatinized starch and a water-soluble protein, the appearance and food of tempura re-oiled after freezing compared to the case of using only trehalose. The feeling can be remarkably improved.
  • the trehalose content in the batter mix of the present invention is preferably 0.5 to 2% by mass, more preferably 0.5 to 1.5% by mass, and still more preferably 0.7 to 1.3% by mass. .
  • the frozen tempura may have an effect of preventing freezing and scalding, and the appearance and texture of the frozen tempura after re-oiling.
  • Examples of the pregelatinized flour that can be used in the batter mix of the present invention include one or more selected from pregelatinized wheat flour, pregelatinized rice flour, pregelatinized corn flour, etc., and are selected from pregelatinized wheat flour and pregelatinized rice flour. One or more are preferred.
  • Examples of the pregelatinized starch that can be used in the batter mix of the present invention include one or more selected from pregelatinized corn starch, pregelatinized potato starch, pregelatinized wheat starch, pregelatinized rice starch, and the like. In the batter mix of the present invention, the above-mentioned pregelatinized flour and pregelatinized starch can be used alone or in combination.
  • the content of pregelatinized flour and / or pregelatinized starch in the batter mix of the present invention is preferably 0.5 to 2% by mass, more preferably 0.5 to 1% in total of pregelatinized flour and pregelatinized starch. 0.5% by mass, more preferably 0.7 to 1.3% by mass.
  • the content of pregelatinized flour and / or pregelatinized starch is less than 0.5% by mass or more than 2% by mass, the effect of frozen tempura on freezing and scalding and the appearance and texture of frozen tempura after re-oiling It may be insufficient.
  • Examples of the water-soluble protein used in the batter mix of the present invention include at least one selected from whole egg, egg white, soy protein, wheat protein, casein, etc., but egg white powder, soy protein powder and wheat protein powder 1 or more types selected from are preferable.
  • the content of the water-soluble protein in the batter mix of the present invention (in terms of powder, hereinafter the same) is preferably 1 to 3% by mass, more preferably 1 to 2% by mass.
  • the frozen tempura may have an effect of preventing freezing and / or the appearance and texture of the frozen tempura after re-oiling.
  • the total content of trehalose, pregelatinized flour and / or pregelatinized starch, and water-soluble protein in the batter mix of the present invention is preferably 5% by mass or less, more preferably 2 to 5% by mass, and even more preferably 3%. .5 to 5% by mass.
  • the batter mix of the present invention further contains wheat flour (non-pregelatinized flour).
  • Non-pregelatinized flour is wheat flour that has not been pregelatinized.
  • thin wheat flour and medium wheat flour are preferable, and thin wheat flour is more preferable.
  • the flour content in the batter mix of the present invention is preferably 80 to 97% by mass.
  • the batter mix of the present invention may contain, in addition to the above-mentioned trehalose, pregelatinized flour and / or pregelatinized starch, water-soluble protein, and wheat flour (non-pregelatinized flour), auxiliary materials usually used for batter mix. Good. Although it does not specifically limit as an auxiliary material, For example, flours and starches other than wheat flour, such as corn starch and rice flour (things which are not pregelatinized), dextrin, a swelling agent, skim milk powder, an emulsifier, fats and oils, a coloring agent, seasoning Fees.
  • the content of the auxiliary material in the batter mix of the present invention is preferably 1 to 15% by mass.
  • the batter mix of the present invention can be preferably in the form of powder or granules. If water is appropriately added to and mixed with the batter mix of the present invention, a batter liquid can be prepared. The batter liquid containing the batter mix of the present invention is attached to ingredients such as shrimp, then oiled to obtain tempura, and then frozen to obtain the frozen tempura of the present invention.
  • the ingredients used in the production of the frozen tempura of the present invention are not particularly limited, but preferably include seafood such as shrimp, meat, vegetables, mushrooms and the like.
  • the means for freezing the tempura with oil may be quick freezing or slow freezing, but quick freezing is preferred.
  • the frozen tempura may be stored frozen by ordinary means.
  • Test example 1 Batter mixes were prepared with the formulations shown in Tables 1-2.
  • Production Examples 1 to 7 are batter mixes containing trehalose, pregelatinized flour and / or pregelatinized starch, and a water-soluble protein.
  • Comparative Examples 1 to 7 are batter mixes that do not contain any of trehalose, pregelatinized flour and / or pregelatinized starch, and water-soluble protein.
  • To 100 parts by mass of each prepared batter mix 160 parts by mass of water was added and mixed to prepare a batter solution.
  • Shrimp black tiger: size 21-25
  • starch corn starch
  • Test example 2 Batter mixes with different trehalose contents with the formulation shown in Table 3 were prepared. Using the batter mix, re-oiled shrimp tempura was produced in the same procedure as in Test Example 1, and the appearance and texture were evaluated. The results are shown in Table 3. Table 3 shows the results of Production Example 2 again.
  • Test example 3 Batter mixes having different contents of pregelatinized flour or pregelatinized starch with the formulations shown in Tables 4 to 5 were prepared. Using the batter mix, re-oiled shrimp tempura was produced in the same procedure as in Test Example 1, and the appearance and texture were evaluated. The results are shown in Tables 4-5. Table 4 shows the results of Production Example 2 and Table 5 shows the results of Production Example 6 again.
  • Test example 4 Batter mixes having different water-soluble protein contents with the formulation shown in Table 6 were prepared. Using the batter mix, re-oiled shrimp tempura was produced in the same procedure as in Test Example 1, and the appearance and texture were evaluated. The results are shown in Table 6. Table 6 shows the results of Production Example 2 again.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

　L'invention concerne un mélange de pâte à frire pour tempura qui est consommé après friture à nouveau dans l'huile après congélation. Ce mélange de pâte à frire pour tempura congelé est caractérisé par le fait qu'il contient du tréhalose, de la farine modifiée par α-amylase et/ou de l'amidon modifié par α-amylase et une protéine hydrosoluble.
PCT/JP2016/054703 2015-02-26 2016-02-18 Mélange de pâte à frire pour tempura congelé WO2016136582A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201680011858.5A CN107404916B (zh) 2015-02-26 2016-02-18 冷冻天妇罗用面糊混合料
JP2017502311A JP6637025B2 (ja) 2015-02-26 2016-02-18 冷凍天ぷら用バッターミックス

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015-036050 2015-02-26
JP2015036050 2015-02-26

Publications (1)

Publication Number Publication Date
WO2016136582A1 true WO2016136582A1 (fr) 2016-09-01

Family

ID=56788538

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2016/054703 WO2016136582A1 (fr) 2015-02-26 2016-02-18 Mélange de pâte à frire pour tempura congelé

Country Status (3)

Country Link
JP (1) JP6637025B2 (fr)
CN (1) CN107404916B (fr)
WO (1) WO2016136582A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018161103A (ja) * 2017-03-27 2018-10-18 熊本製粉株式会社 フライ用ミックス粉、フライ用バッター、及びフライ製品

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1146711A (ja) * 1997-08-04 1999-02-23 Nippon Shokuhin Kako Co Ltd 揚げ物用衣材及び該衣材を用いた揚げ物
JP2007166950A (ja) * 2005-12-21 2007-07-05 Tomohiro Irifune かき揚げ
JP2008295360A (ja) * 2007-05-31 2008-12-11 Nisshin Foods Kk 天ぷら衣ミックス、天ぷら衣バッター及び天ぷら
JP2009082024A (ja) * 2007-09-28 2009-04-23 Kentucky Fried Chicken Japan Ltd まぶしタイプの揚げ物用衣材及び該衣材を用いた揚げ物
JP2010104246A (ja) * 2008-10-28 2010-05-13 Nitto Fuji Flour Milling Co Ltd 天ぷら衣用ミックス粉及び天ぷら
WO2011004893A1 (fr) * 2009-07-09 2011-01-13 不二製油株式会社 Matériau en poudre à base de soja et produits à base de farine de blé l'utilisant
JP2011103838A (ja) * 2009-11-19 2011-06-02 Nisshin Foods Kk 具材の旨みを逃さない衣材用ミックス
JP2011103837A (ja) * 2009-11-19 2011-06-02 Nisshin Foods Kk 具材の旨みを逃さない衣材用ミックス
JP2011103839A (ja) * 2009-11-19 2011-06-02 Nisshin Foods Kk 具材の旨みを逃さない衣材用ミックス

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2935215B2 (ja) * 1995-08-03 1999-08-16 千葉製粉株式会社 天ぷら用衣組成物
JP4444595B2 (ja) * 2003-07-17 2010-03-31 日本たばこ産業株式会社 マイクロ波調理油ちょう食品用被覆材、マイクロ波調理用油ちょう食品、油ちょう食品用被覆材及び油ちょう食品

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1146711A (ja) * 1997-08-04 1999-02-23 Nippon Shokuhin Kako Co Ltd 揚げ物用衣材及び該衣材を用いた揚げ物
JP2007166950A (ja) * 2005-12-21 2007-07-05 Tomohiro Irifune かき揚げ
JP2008295360A (ja) * 2007-05-31 2008-12-11 Nisshin Foods Kk 天ぷら衣ミックス、天ぷら衣バッター及び天ぷら
JP2009082024A (ja) * 2007-09-28 2009-04-23 Kentucky Fried Chicken Japan Ltd まぶしタイプの揚げ物用衣材及び該衣材を用いた揚げ物
JP2010104246A (ja) * 2008-10-28 2010-05-13 Nitto Fuji Flour Milling Co Ltd 天ぷら衣用ミックス粉及び天ぷら
WO2011004893A1 (fr) * 2009-07-09 2011-01-13 不二製油株式会社 Matériau en poudre à base de soja et produits à base de farine de blé l'utilisant
JP2011103838A (ja) * 2009-11-19 2011-06-02 Nisshin Foods Kk 具材の旨みを逃さない衣材用ミックス
JP2011103837A (ja) * 2009-11-19 2011-06-02 Nisshin Foods Kk 具材の旨みを逃さない衣材用ミックス
JP2011103839A (ja) * 2009-11-19 2011-06-02 Nisshin Foods Kk 具材の旨みを逃さない衣材用ミックス

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018161103A (ja) * 2017-03-27 2018-10-18 熊本製粉株式会社 フライ用ミックス粉、フライ用バッター、及びフライ製品
JP6990901B2 (ja) 2017-03-27 2022-01-12 熊本製粉株式会社 フライ用ミックス粉、フライ用バッター、及びフライ製品

Also Published As

Publication number Publication date
CN107404916A (zh) 2017-11-28
CN107404916B (zh) 2021-06-25
JP6637025B2 (ja) 2020-01-29
JPWO2016136582A1 (ja) 2017-12-07

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