JP2620722B2 - Dry tempura and method for producing the same - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a dried tempura and a method for producing the same. Specifically, the present invention relates to a method for shortening a batter by simply pouring boiling water or dipping in hot noodle soup or ten soup. The present invention relates to a dried tempura in which the tempura material is easily softened in time, the batter portion collapses, and the tempura material is dispersed in boiling water or soup juice, and a method for producing the same.

[Conventional technology]

Various dry tempura that can be stored for a long time as a tool for instant noodles or packed noodles have been manufactured. All of these are made with the aim of obtaining a crispy texture like freshly fried tempura without pouring hot water even if pouring hot water, for example, PH of clothing liquid is 5.0 to 6.0, Dried tempura with a water content of 10% or less (Japanese Patent Publication No. 63-1098)
No. 7) or after the hot water is dredged until the water content of the garment becomes 10 to 30%, the microwave is irradiated under reduced pressure atmosphere and the water content is reduced to 7%.
A method of drying to the following (JP-A-61-209556) and the like have been tried. As mentioned above, the tempura made from these ingredients has a crispy texture that is the same as ordinary tempura even when immersed in hot water. ing.

[Problems to be solved by the invention]

However, these dried tempura are in one aspect,
Since the garment portion is not easily melted and the garment and the ingredients are not separated from each other, only the garment portion is large and the ingredients are small, so that not only a desirable texture cannot be obtained but also the original color and flavor of the material cannot be appreciated. Further, there is a problem that even if the clothes are melted, the clothes become dumpling-like and the hot water becomes cloudy.

The present invention is completely different from the conventional dry tempura that solves such problems, and when immersed in boiling water or hot water soup, the batter easily disintegrates in a very short time (within about 3 minutes), Provides dry tempura with ingredients that are evenly dispersed and exposed in the noodle soup, so that you can see what ingredients are included before eating, and enjoy the original color and taste of the ingredients and a method for manufacturing the same. It is.

[Means for solving the problem]

In order to achieve the above object, the present invention provides a tempura material,
The product is immersed in a coating liquid of PH7 to 9 made of tempura flour containing flour as a main component and containing 2 to 5% by weight of a bulking agent, oil-dried, and dried until the water content of the batter becomes 5% by weight or less,
Also, the dried tempura obtained by such a method,
A dry tempura having a batter portion having a water content of 5% by weight or less and containing 2 to 5% by weight of a bulking agent.

 Hereinafter, the present invention will be described in detail.

In the present invention, the main ingredient of the batter is wheat flour, and it is preferable to use medium flour and soft flour. Except for flour, flour (eg, rice flour, barley flour,
Various flours such as corn flour and corn grits) and various types of starch (eg, coast starch, potato starch, tapioca starch, rice starch, potato starch, its pregelatinized starch, processed starch, etc.) are within the scope of the present invention. Can be added.

Examples of the leavening agent in the present invention include sodium bicarbonate (sodium bicarbonate), ammonium carbonate, ammonium bicarbonate, calcium carbonate, magnesium carbonate and the like as alkaline leavening agents.

Examples of the acidic leavening agent include alum, calcined alum, calcined ammonium alum, ammonium chloride, glucono delta lactone fumarate, calcium acid pyrophosphate, monobasic calcium phosphate, sodium fumarate, potassium hydrogen tartrate and the like. One or a mixture of two or more types of swelling agents that are usually used can be used, but the pH of the coating solution is reduced to 7 by mainly using bicarbonates or carbonates and various acidifying agents. It is preferable to use it after adjusting to 9. Various acids, alkali salts, and the like can be used as an aid in adjusting the pH.

The amount of the leavening agent used in the present invention is preferably large as long as the flavor of the tempura is not impaired, and is usually 2 to 5% by weight. When the leavening agent content of the tempura powder is 2% by weight or less, the tempura is used. When the water is reconstituted, the dispersing state and the dissolution of the water are remarkably poor, and when the content is 5% by weight or more, the taste of the leavening agent such as bitterness and astringency impairs the flavor of the clothes.

In the present invention, in addition to these raw materials, animal and plant proteins such as egg, egg white, egg yolk, soybean protein, milk protein, milk casein, salt, various seasonings, spices, and various auxiliary materials can be added as necessary.

In the present invention, it is possible to dry the dried tempura to a moisture content of 5% by weight or less, preferably 0.5 to 2.5% by weight, even if the dried tempura is stored for a long period of time. No, it is desirable from the point of melting the clothes. As a drying method for this, any ordinary drying method can be used, but a reduced pressure or vacuum drying method or a (vacuum) freeze-drying method is preferable because better results can be obtained. When using the reduced pressure or vacuum drying method, better results can be obtained by using infrared heating or far infrared heating together.

In the method of the present invention, it is preferable to use water in a range of 50 to 200 parts by weight with respect to 100 parts by weight of tempura flour containing flour as a main component and 2 to 5% by weight of a bulking agent, Normally, almost satisfactory results can be obtained by using 100 parts by weight of water with respect to 100 parts by weight of tempura flour.

In addition, when adjusting the clothing liquid in the method of the present invention,
Flour or starch or flour containing flour as a main component may be added to water, and the pH of the batter may be adjusted to pH 7 to 9 by adding a required amount of swelling agent to the batter before and after the addition. May be combined to form a coating solution, and then the pH may be adjusted by adding an acid or alkali or a small amount of an acidic or alkaline swelling agent.

Oiling in the method of the present invention may be performed under ordinary tempura conditions, and an oil temperature of 150 to 180 ° C, preferably 160 to 170 ° C is applied.

The dry tempura of the present invention thus obtained has a water content of 5% by weight or less, preferably 0.5 to 2.5% by weight, and contains 2 to 5% by weight of a bulking agent.

The dried tempura obtained in this way is immersed in boiling water, and in about 3 minutes, the batter dissolves in the hot water and collapses, and the ingredients in the tempura are exposed in the hot water, and the ingredients (for example, Vegetables,
Shrimp, fish, etc.) can taste the original taste, color and flavor, and it is completely new, unlike the one that retains the original crispness even when immersed in hot water like conventional dried tempura Get tempura.

Further, the oiled portion of the dried tempura oil in the present invention was melted with 5 times the amount of hot water, and the PH was measured.
~ 7.

 Hereinafter, the present invention will be described in more detail by way of examples.

Example 1 100 parts by weight of chopped vegetables such as carrots, onions, and burdock were immersed in a PH7.5 coating solution obtained by mixing 50 parts by weight of tempura flour with the following composition in 50 parts by weight of water and stirring gently. did.

Composition of tempura flour (light flour) 77% by weight Corn starch 10 〃 Rice flour 10 〃 Baking soda 1.8 〃 Alum 1 ア ン Ammonium chloride 0.2 油 Oiled at 170 ° C for 2 minutes and centrifuged to remove oil sufficiently After that, dry in a vacuum freeze dryer for 10 hours,
Dry tempura was obtained with a moisture content of 1.5% by weight, a pH of 6.2 and an inorganic salt content of 2.5% by weight. The tempura was immersed in boiling water for 3 minutes and stirred with a chopstick. The batter collapsed and melted, and carrots, onions and burdock were dispersed in the hot water.

Example 2 45 parts by weight of tempura flour having the following composition were mixed with 45 parts by weight of water, and 100 parts by weight of a vegetable consisting of chopped vegetables of carrots, onions, and potatoes and two or three boiled peeled shrimp. The mixture was gently stirred to obtain various PH coating liquids, and the above ingredients were immersed therein.

Next, the oil was reded at 180 ° C. for 1.5 minutes, centrifuged to sufficiently remove the oil, and then dried for 9 hours with a vacuum freeze dryer to obtain a dry scraped tempura with a water content of 2.5%.

In addition, the inorganic salt content and PH of this clothing part are the inorganic salt content PH Sample A: 3.9% by weight 5.5 Sample B: 3.5% by weight 6.3 Sample C: 2.6% by weight 6.5 Sample D: 2.2% by weight 6.7 Sample E : 1.7% by weight 7.0. All of these tempuras were immersed in boiling water for 3 minutes, and the hot water was re-evaluated. E was slightly poor in hot water replenishment, the others were good in hot water replenishment, and the clothes melted and collapsed to be sufficiently dispersed.

〔The invention's effect〕

According to the present invention, since it is configured as described above,
Unlike traditional tempura, when immersed in boiling water, the batter part melts in a short time and the ingredients of the tempura are evenly dispersed and exposed in the noodle soup, so what kind of ingredients are included before eating You can appreciate the original color and taste of the material.

Claims (3)

(57) [Claims] 1. A dried tempura comprising wheat flour as a main component, a dried moisturized oil content of 5% by weight or less, and a batter portion containing 2 to 5% by weight of a bulking agent. 2. The dry tempura according to claim 1, wherein the pH of the batter portion is 5-7. 3. The tempura material is immersed in a pH 7 to 9 coating solution of tempura flour containing flour as a main component and 2 to 5% by weight of a leavening agent, and then oiled to reduce the water content of the coating portion to 5% by weight or less. A method for producing dried tempura, characterized by drying to the extent possible.