JP2021003031A - Gluten-free tempura flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gluten-free tempura flour which has a crispy texture when oiled, has a good bond between batter and ingredients, and has little change with time. SOLUTION: Select from the group consisting of phosphoric acid cross-linked tapioca starch, phosphoric acid monoesterified phosphate cross-linked tapioca starch, acetylated phosphoric acid cross-linked tapioca starch, acetylated adipic acid cross-linked tapioca starch and hydroxypropylated phosphoric acid cross-linked tapioca starch. When the crosslinked tapioca starch is measured with an amylograph at a solid content concentration of 6.0%, the maximum viscosity when the temperature rises from 50 ° C to 95 ° C and the viscosity when the temperature reaches 95 ° C are the same. Gluten-free tapioca powder with a difference of 200 BU or less. [Selection diagram] None

Description

The present invention relates to gluten-free tempura flour.

Tempura flour is a powdery product containing wheat flour as the main component and a leavening agent. However, gluten contained in wheat is known as an allergen that causes food allergies. In addition, celiac disease, in which the epithelial tissue in the small intestine is attacked by the autoimmune system due to gluten intake and becomes inflamed, causing various symptoms, has also become a problem.

Therefore, it has become necessary to make foods that used to use wheat flour without using wheat flour. However, it is very difficult with tempura flour. The crispy and crispy texture of tempura is due to the fact that gluten in the flour plays an important role.

The texture of crispy clothes is an important factor in the deliciousness of tempura. And there is a demand for something that can maintain a crispy texture for a long time.

Patent Document 1 contains (A) white sorghum powder, (B) corn and / or rice-derived powder, and (C) starch without containing wheat-derived components, and the above-mentioned corn of the white sorghum powder (A). And / or the mass ratio (A: B) to the wheat-derived powder (B) is 1: 1 to 5: 1, and the content of the starch (C) is 30 to 30 based on the total mass of the tempura powder. Although 70% by mass of gluten-free tempura powder is disclosed, there is room for improvement in the crispy feeling and the bondability with the ingredients of the tempura fried using this tempura powder.

Japanese Unexamined Patent Publication No. 2016-220646

Gluten contained in wheat flour plays an important role in the crispy texture peculiar to tempura. Therefore, it was difficult to obtain tempura that had a crispy texture and had good binding properties with the ingredients by using tempura flour that did not contain wheat flour.

An object of the present invention is to provide tempura powder which does not contain wheat-derived components, has a crispy texture, retains the texture for a long time, and has excellent binding properties to ingredients. is there.

The present invention provides the following gluten-free tempura flour.
Item 1. At least one selected from the group consisting of phosphoric acid cross-linked tapioca starch, phosphoric acid monoesterified phosphate cross-linked tapioca starch, acetylated phosphoric acid cross-linked tapioca starch, acetylated adipic acid cross-linked tapioca starch and hydroxypropylated phosphate cross-linked tapioca starch. The difference between the maximum viscosity when the temperature rises from 50 ° C to 95 ° C and the viscosity when the temperature reaches 95 ° C is 200 BU or less when the cross-linked tapioca starch is measured with an amylograph at a solid content concentration of 6.0%. Gluten-free tapioca powder.
Item 2. Item 2. The difference between the maximum viscosity when the temperature rises from 50 ° C. to 95 ° C. and the viscosity when the temperature reaches 95 ° C. is 150 BU or less when the solid content concentration of the crosslinked tapioca starch is 6.0% and measured by an amylograph. Gluten-free tempura powder.
Item 3. Item 2. The gluten-free tempura powder according to Item 1 or 2, wherein the crosslinked tapioca starch is phosphoric acid crosslinked tapioca starch.
Item 4. The gluten-free tempura flour according to any one of Items 1 to 3, further containing rice flour.
Item 5. Item 4. The gluten-free tempura powder according to Item 4, which contains 1 to 95% by mass of phosphoric acid-crosslinked tapioca starch and 5 to 80% by mass of rice flour.
Item 6. The gluten-free tempura flour according to any one of Items 1 to 5, further comprising a thickener.
Item 7. Item 6. The gluten-free tempura powder according to Item 6, wherein the thickener is at least one selected from the group consisting of guar gum, locust bean gum, carboxymethyl cellulose, xanthan gum and pregelatinized starch.

According to the present invention, it is possible to provide tempura powder which is excellent in binding to ingredients, has a crispy texture, has an excellent flavor, and can sustain those characteristics even after a long period of time. became. The tempura flour of the present invention is significantly superior to the tempura flour using wheat flour.

The present inventors have the texture of traditional Japanese tempura, that is, a unique crispy texture, and the tempura flour that retains the texture for a long time and has excellent binding properties to the ingredients is wheat flour. And the research was carried out for the purpose of making it without using the substance derived from it.

That is, various trials and errors were carried out in search of a substitute for the action of gluten.

Gluten has the property that when it is watered and kneaded, its molecules become a network, it becomes easier to wrap gases such as air and carbon dioxide, and it solidifies when heated. And the film that encloses the gas can be made very thin. Looking for alternatives showing this characteristic, tapioca starch was found to be suitable. As we proceeded with our research, we found that the crispy texture and the state of starch particles were very related, and that cross-linked tapioca starch was particularly excellent.

As a result of diligent research on whether the crosslinked tapioca starch that can be used for tempura powder with a good texture can be expressed numerically, the present inventors have determined the state when the dispersion of hydrated starch is heat-gelatinized. The most suitable device to investigate was found to be an amylograph (eg, manufactured by Brabender). That is, it was possible to infer the state of starch particles during heating with an amylograph, and it was found that the graph curve is an important factor. Based on that finding, when measuring with an amylograph at a solid content concentration of 6.0% of crosslinked tapioca starch, the difference between the maximum viscosity when the temperature rises from 50 ° C to 95 ° C and the viscosity when the temperature reaches 95 ° C is preferably 200 BU (bu). Lavender unit) or less, more preferably 150 BU or less, still more preferably 100 BU or less, particularly preferably 80 BU or less, most preferably 60 BU or less, which is excellent in binding to ingredients, crispy texture, flavor, and it. The present inventors have found that a tempura powder capable of maintaining the temperature for a long period of time can be obtained.

Examples of the crosslinked tapioca starch include phosphate crosslinked tapioca starch, phosphoric acid monoesterified phosphate crosslinked tapioca starch, acetylated phosphate crosslinked tapioca starch, acetylated adipic acid crosslinked tapioca starch and hydroxypropylated phosphate crosslinked tapioca starch. , These can be used alone or in combination of two or more. A preferred crosslinked tapioca starch is phosphate crosslinked tapioca starch.

The phosphoric acid-crosslinked tapioca starch of the present invention can be further combined with physical processing such as wet heat treatment and oil / fat processing.

In one preferred embodiment of the invention, the tempura flour of the invention comprises crosslinked tapioca starch and rice flour.

As the rice flour of the present invention, glutinous rice or rice flour obtained by milling glutinous rice by a conventional method can be used.

In another preferred embodiment of the present invention, a thickener may be added to the crosslinked tapioca starch, or rice flour and a thickener may be added to the crosslinked tapioca starch.

The thickener is preferably added so that the tempura batter liquid adheres to the ingredients in an appropriate amount. Examples of the thickener include guar gum, locust bean gum, carboxymethyl cellulose, xanthan gum, pregelatinized starch and the like.

The tempura flour of one preferred embodiment of the present invention contains phosphate-crosslinked tapioca starch and rice flour, more preferably phosphoric acid-crosslinked tapioca starch in an amount of 1 to 95% by mass and rice flour in an amount of 5 to 80% by mass.

The tempura flour of another preferred embodiment of the present invention comprises phosphate-crosslinked tapioca starch, rice flour and a thickener, more preferably 5-80% by mass of phosphate-crosslinked tapioca starch and 5-70% by mass of rice flour. %, Contains 0.1-5% by mass of thickener.

The tempura flour of another preferred embodiment of the present invention contains phosphate-crosslinked tapioca starch, rice flour, thickener and leavening agent, more preferably 5-80% by mass of phosphate-crosslinked tapioca starch and 5 rice flour. Contains ~ 70% by mass, 0.1-5% by mass of thickener, 0.1-5% by mass of leavening agent.

The tempura powder of the present invention may further contain a leavening agent such as baking soda or baking powder.

To make tempura using the tempura powder of the present invention, it can be carried out according to a conventional method. First, the tempura powder of the present invention is mixed with water to prepare a tempura batter. The amount of water added (parts by mass of water added to 100 parts by mass of tempura powder) varies depending on the blending amount of the tempura powder of the present invention, but is generally 100 to 500 parts by mass with respect to 100 parts by mass of tempura powder. Next, the ingredients are dipped in the tempura batter after adhering dusting powder, if necessary. Then, it can be produced by putting it in oil at a temperature (160 to 200 ° C.) and oiling it for an appropriate time (usually 1 to 5 minutes).

Although the present invention will be described with reference to Examples and Comparative Examples, the present invention is not limited to these Examples.

Production Example 1: Preparation of Phosphate Crosslinked Tapioca Starch Phosphate crosslinked tapioca starch was obtained by treating tapioca starch according to the following method.

Prepare a slurry prepared by adding 10 parts by weight of sodium sulfate and 100 parts by weight of tapioca starch to 150 parts by weight of water, and add a 3% caustic soda aqueous solution to these while maintaining the pH at 10.0 to 11.3, soda trimetaphosphate. Was added in a certain amount and reacted at a certain temperature for a certain period of time, then neutralized with hydrochloric acid, washed with water, dehydrated and dried to obtain phosphoric acid-crosslinked tapioca starch of Samples No. 1 to No. 11.

Various phosphate-crosslinked starches were prepared by changing the reaction conditions. Table 1 shows the reaction conditions.
Further, the obtained various phosphate-crosslinked tapioca starches and untreated tapioca starches were raised to a solid content concentration of 6.0% from 50 ° C. to 95 ° C. in 30 minutes using an amylograph, which is a viscosity measuring machine manufactured by Brabender. After warming, the temperature-increasing viscosity curve was determined, and the difference between the maximum viscosity in the temperature-increasing viscosity curve from 50 ° C. to 95 ° C. and the viscosity at 95 ° C. was determined.

Table 2 shows the maximum viscosity (A) when the temperature rises from 50 ° C to 95 ° C, the viscosity (B) when the temperature reaches 95 ° C, and the maximum viscosity when measured by an amylograph at a solid content concentration of 6.0%. The difference in viscosity (AB) when the temperature reaches 95 ° C is shown.

Example A
Phosphate-crosslinked tapioca starch prototype No. 1 70w / w% was mixed well with rice flour 30w / w% to prepare gluten-free tempura flour. To 100 parts by mass of each prepared tempura powder, 1 part by mass of thickener (guar gum) and 1 part by mass of leavening agent were added and mixed well, and 160 parts by mass of water was added thereto and stirred to prepare a clothing liquid. ..

After adhering the prototype No. 1 to the shrimp as dusting powder, it was dipped in the batter solution to adhere the batter solution, put into oil at 170 to 180 ° C., and oiled for 4 minutes and 30 seconds.

Example B
A gluten-free tempura was prepared in the same manner as in Example A, except that the phosphoric acid-crosslinked tapioca starch prototype No. 1 was replaced with the phosphoric acid-crosslinked tapioca starch prototype No.2.

Example C
A gluten-free tempura was prepared in the same manner as in Example A, except that the phosphoric acid-crosslinked tapioca starch prototype No. 1 was replaced with the phosphoric acid-crosslinked tapioca starch prototype No.3.

Example D
A gluten-free tempura was prepared in the same manner as in Example A, except that the phosphoric acid-crosslinked tapioca starch prototype No. 1 was replaced with the phosphoric acid-crosslinked tapioca starch prototype No. 4.

Example E
A gluten-free tempura was prepared in the same manner as in Example A, except that the phosphoric acid-crosslinked tapioca starch prototype No. 1 was replaced with the phosphoric acid-crosslinked tapioca starch prototype No. 5.

Example F
A gluten-free tempura was prepared in the same manner as in Example A, except that the phosphoric acid-crosslinked tapioca starch prototype No. 1 was replaced with the phosphoric acid-crosslinked tapioca starch prototype No. 6.

Example G
A gluten-free tempura was prepared in the same manner as in Example A, except that the phosphoric acid-crosslinked tapioca starch prototype No. 1 was replaced with the phosphoric acid-crosslinked tapioca starch prototype No. 7.

Example H
A gluten-free tempura was prepared in the same manner as in Example A, except that the phosphoric acid-crosslinked tapioca starch prototype No. 1 was replaced with the phosphoric acid-crosslinked tapioca starch prototype No. 8.

Example I
A gluten-free tempura was prepared in the same manner as in Example A, except that the phosphoric acid-crosslinked tapioca starch prototype No. 1 was replaced with the phosphoric acid-crosslinked tapioca starch prototype No. 9.

Example J
A gluten-free tempura was prepared in the same manner as in Example A except that the thickener (guar gum) was replaced with a thickener (pregelatinized starch).

Comparative example K
A gluten-free tempura was prepared in the same manner as in Example A, except that the phosphoric acid-crosslinked tapioca starch prototype No. 1 was replaced with the phosphoric acid-crosslinked tapioca starch prototype No.10.

Comparative example L
A gluten-free tempura was prepared in the same manner as in Example A, except that the phosphoric acid-crosslinked tapioca starch prototype No. 1 was replaced with the phosphoric acid-crosslinked tapioca starch prototype No.11.

Comparative example M
A gluten-free tempura was prepared in the same manner as in Example A except that the phosphoric acid cross-linked tapioca starch prototype No. 1 was changed to tapioca starch.

Comparative example N
A gluten-free tempura was prepared in the same manner as in Example A except that it was changed to phosphoric acid cross-linked tapioca starch prototype No. 1 and cornstarch was used.

Comparative example O
Add 1 part by mass of thickener (guar gum) and 1 part by mass of leavening agent to 100 parts by mass of 100% wheat flour tempura flour and mix well, then add 160 parts by mass of water and stir to make a clothing liquid. did.
After adhering wheat flour to the shrimp as flour, it was adhered to the batter, put into oil at 170 to 180 ° C, and oiled for 4 minutes and 30 seconds.

Test Example 1: Evaluation of each tempura powder Regarding the tempura shrimp obtained in Examples A to J and Comparative Examples K to O, 1) binding property of the shrimp tempura 5 minutes and 4 hours after frying the shrimp, 2 The three items of) texture of batter and 3) flavor of batter were evaluated according to the following criteria. The results are shown in Table 3.

1) Evaluation criteria for the binding property between batter and ingredients The bonding state between batter and ingredients of shrimp tempura was evaluated on a 5-point scale.
5: Completely bound. 4: Almost tied together. 3: About half is peeled off.
2: Almost peeled off. 1: It is completely peeled off.

2) Texture of batter The texture of batter of shrimp tempura was evaluated on a 5-point scale.
5: Dry and crispy. 4: Somewhat crispy. 3: Not crispy.
2: A little soft. 1: Soft.

3) Batter flavor The batter flavor of shrimp tempura was evaluated on a 5-point scale.
5: Very good. 4: Good. 3: It's normal. 2: Inferior. 1: Very inferior.

From the above results, the gluten-free tempura flour according to the present invention has excellent binding properties with ingredients, a crispy texture, excellent flavor, and has those characteristics even after a long period of time. I found out that. Further, from the results of Comparative Example N, the product of the present invention was superior to the conventional tempura flour using wheat flour in terms of binding property and stability over time.

Claims (7)

At least one selected from the group consisting of phosphoric acid cross-linked tapioca starch, phosphoric acid monoesterified phosphate cross-linked tapioca starch, acetylated phosphoric acid cross-linked tapioca starch, acetylated adipic acid cross-linked tapioca starch and hydroxypropylated phosphate cross-linked tapioca starch. The difference between the maximum viscosity when the temperature rises from 50 ° C to 95 ° C and the viscosity when the temperature reaches 95 ° C is 200 BU or less when the cross-linked tapioca starch is measured with an amylograph at a solid content concentration of 6.0%. Gluten-free tapioca powder. The difference between the maximum viscosity when the temperature rises from 50 ° C. to 95 ° C. and the viscosity when the temperature reaches 95 ° C. is 150 BU or less when the solid content concentration of the crosslinked tapioca starch is 6.0% and measured by an amylograph. Gluten-free tempura powder. The gluten-free tempura powder according to claim 1 or 2, wherein the crosslinked tapioca starch is phosphoric acid crosslinked tapioca starch. The gluten-free tempura flour according to any one of claims 1 to 3, further comprising rice flour. The gluten-free tempura powder according to claim 4, which contains 1 to 95% by mass of phosphoric acid-crosslinked tapioca starch and 5 to 80% by mass of rice flour. The gluten-free tempura flour according to any one of claims 1 to 5, further comprising a thickener. The gluten-free tempura powder according to claim 6, wherein the thickener is at least one selected from the group consisting of guar gum, locust bean gum, carboxymethyl cellulose, xanthan gum and pregelatinized starch.