WO2023277111A1 - Method for producing mixed-ingredient tempura - Google Patents

Abstract

This method for producing a mixed-ingredient tempura includes a step for attaching dredging flour, which contains wheat flour and has a protein content of 3 to 6 mass%, and a batter liquid prepared from a batter mix having a protein content of 4.5 to 15 mass%, to the ingredients of the tempura in this order. The protein content of the batter mix is 1.4 to 3 times greater than the protein content of the dredging flour. The dredging flour preferably has a starch acetate content of 15 to 60 mass%. The batter mix preferably contains at least one selected from among wheat flour gluten, albumen powder, and soy protein in the amount of 0.5 to 6 mass%.

Description

Kakiage manufacturing method

The present invention relates to a method for producing kakiage.

Kakiage is a type of tempura made with chopped ingredients such as onions, carrots, shiitake mushrooms, green soybeans, and shrimp. While general tempura has a structure in which batter is attached to the surface of one ingredient, kakiage is gathered by batter in a state in which multiple ingredients are piled up. It has a structure with voids. Due to this structure, when you chew kakiage, you can enjoy not only the crunchy texture of the batter, but also the texture of the piled ingredients collapsing.

Skill is required for the production of kakiage, and if necessary, dust the ingredients with dusting powder, and add the batter liquid to the ingredients. It is necessary to pour it in and oil it while forming a three-dimensional shape with voids. However, it is difficult to put the ingredients into the oil tank while molding them three-dimensionally.
In recent years, a mold for manufacturing kakiage, also called a kakiage ring, has been commercially available, and the ingredients and batter liquid are filled in this mold and stirred, and the whole mold is submerged in an oil tank for frying. ing.

However, kakiage foods that are commercially available after being fried in oil and kakiage that are made at home are still flat due to lack of height, and food that has a crumbling feeling due to a small three-dimensional effect. Many are lacking in feeling.

Conventionally, a method for producing kakiage with a good shape has been proposed.
Patent Literature 1 describes a frying mold for kakiage having projections for forming voids in the kakiage.
In Patent Document 2, a raw material to which a batter liquid is adhered is put in a vertical column shape to form a skeleton in a cylindrical mold that is placed in oil heated to a high temperature, and then the raw material is further piled up. A method for producing teiku kakiage is described.
Patent Literature 3 describes a method for producing kakiage, in which coating materials and ingredient materials having specific viscosities are put into a cylindrical mold having a specific shape a plurality of times.
Patent Literature 4 describes a method for producing a kakiage material, in which a kakiage material is coated with a tempura mix, placed in a tray, and steam-heated. This material can be frozen and preserved, and it is said that it is possible to provide voluminous kakiage just by frying it.

JP-A-2004-267070 JP 2004-329144 A JP 2009-165438 A JP 2016-49084 A

Although the above-mentioned prior art has the effect of increasing the volume of kakiage, it requires complicated operations, and there is room for further improvement in terms of producing kakiage simply.
Therefore, an object of the present invention is to simply provide kakiage having a high volume and sufficient voids.

As a result of studying to solve the above-mentioned problems, the present inventor found that when a batter liquid with a high protein content is attached after attaching a dusting powder with a low protein content to the ingredients for kakiage, the contact surface between the ingredients It was found that it is easy to form kakiage in a state where it is small and has voids.

The present invention is based on the above findings, and is prepared from a dusting powder containing wheat flour and having a protein content of 3% to 6% by mass and a batter mix having a protein content of 4.5% to 15% by mass. Including a step of attaching the batter liquid to the ingredients in this order,
To provide a method for producing kakiage, wherein the protein content of the batter mix is 1.4 to 3 times the protein content of the dusting powder.

The present invention will be described below based on its preferred embodiments.
In the method for producing kakiage according to the present invention, the dusting powder and the batter liquid prepared from the batter mix are adhered to the ingredients in this order.

First, the dusting powder will be explained.
The dusting agent used in the present invention contains wheat flour. Wheat flour that is commonly used as dusting flour for fried foods can be used. For example, soft flour, medium flour, semi-strong flour, strong flour, durum flour and the like can be mentioned. It is preferable to use weak flour from the viewpoint of adding volume to the height of kakiage and including sufficient voids. The amount of wheat flour to be contained in the dusting powder is preferably 30% to 85% by mass, more preferably 40% to 75% by mass, and still more preferably 50% to 70% by mass. By setting the blending amount of wheat flour to be contained in the dusting powder to 30% by mass or more and 85% by mass or less, it is possible to impart a sufficient volume to the kakiage.

In addition to wheat flour, the dusting powder can contain other raw materials that are usually used as dusting powder for fried foods. Examples include starches such as unprocessed starch and processed starch, dextrin, sugars, sugar alcohols, fats and oils, proteins, gelling agents, thickeners, seasonings, spices, fragrances, coloring agents, and the like. Any one or a combination of two or more can be contained. The content of the other raw materials in the dusting powder is preferably 15% by mass or more, more preferably 25% by mass or more, and still more preferably 30% by mass or more.

One of the characteristics of the production method of the present invention is that the protein content of the dusting powder is 3% to 6% by mass. By using the dusting powder having such a protein content, it becomes possible to impart sufficient volume to kakiage. From the viewpoint of making this advantage more remarkable, the protein content of the dusting powder is preferably 3.5% to 5.5% by mass, more preferably 4% to 5% by mass.

The protein content of dusting can be adjusted by changing the content of wheat flour, which is an essential ingredient of dusting. Specifically, since wheat flour contains about 7% by mass to 14% by mass of protein, the content of wheat flour in the dusting powder is reduced, and instead other raw materials with low protein content or no protein are used. or by further reducing the content of wheat flour in the dusting powder and combining other raw materials containing protein, etc., to achieve the above protein content.　　　

In this specification, the protein content is determined by the combustion method (improved Dumas method). Specifically, a sample of known mass is prepared, the amount of nitrogen contained in this sample is measured by the standard method of the combustion method (improved Dumas method), and the amount of nitrogen is converted to the amount of protein using a predetermined coefficient. . {(protein amount)/(mass of sample with known mass) x 100 (%)} is the protein content.

The addition of starch acetate to the dusting agent is preferable from the viewpoint that the adhesiveness between the ingredients can be enhanced, and that the Kakiage can be easily produced with a sense of volume and sufficient voids. Starch acetate can be used by reacting acetic anhydride with raw material starch by a conventional method. Commercially available starch acetate may be utilized. As raw material starch for starch acetate, tapioca starch, wheat starch, rice starch, potato starch, corn starch and the like can be used. In particular, it is preferable to use tapioca starch because it can further enhance the adhesiveness between the ingredients. The amount of starch acetate contained in the dusting powder is preferably 15% to 60% by mass, more preferably 25% to 50% by mass, and still more preferably 30% to 40% by mass.

Next, the batter liquid will be explained.
The batter used in the present invention is a liquid coating material obtained by mixing 100 parts by mass of the batter mix with preferably 80 to 300 parts by mass of an aqueous liquid. As the aqueous liquid, one that can be used as a coating material, such as fresh water, acidic water, or alkaline water, can be used. When the batter has a viscosity of preferably 100 mPas to 3000 mPas when it is applied to the ingredients, it is advantageous because it facilitates three-dimensional shaping of the kakiage.

As for the raw materials of the batter mix used for the batter liquid, it is possible to use raw materials that are normally used as coating materials for deep-fried foods. For example, grain flour such as wheat flour and rice flour, starches such as unprocessed starch and processed starch, dextrin, sugars, sugar alcohols, fats and oils, proteins, gelling agents, thickeners, seasonings, spices, fragrances, coloring agents etc. These raw materials can be used singly or in combination of two or more.

One of the characteristics of the production method of the present invention is that the protein content of the batter mix is 4.5% by mass to 15% by mass. By using a batter mix having such a protein content, it becomes possible to impart a sufficient sense of volume to kakiage. From the viewpoint of making this advantage more remarkable, the protein content of the batter mix is preferably 8% to 12% by mass, more preferably 8.5% to 10% by mass.

The protein content of the batter mix can be adjusted by changing the composition of the batter mix. Specifically, as described above for the dusting powder, the batter mix can be produced by appropriately adjusting the blending amount in consideration of the protein content of the raw material to be blended. Preferably, one or more selected from wheat gluten, egg white powder and soybean protein are used as raw materials to adjust the protein content. The amounts of wheat gluten, egg white powder and soy protein in the batter mix are each independently preferably 0.5% to 6% by mass, more preferably 0.5% to 3% by mass, More preferably, it is 1% by mass to 2% by mass.

One of the characteristics of the present invention is to adjust the ratio between the protein content of the batter mix and the protein content of the dusting powder. By adjusting the ratio of the protein content of the two, it is possible to impart sufficient volume to the kakiage and to include sufficient voids. From this point of view, it is preferable that the protein content of the batter mix is 1.4 to 3 times the protein content of the dusting powder. In other words, it is preferable to ensure that the batter mix has a higher protein content than the dusting powder. By doing so, it becomes easy to fix the ingredients for kakiage three-dimensionally with the batter so as to have gaps. As a result, by frying the prepared ingredients for kakiage, it is possible to easily obtain kakiage that has a high volume and voids. From the viewpoint of making this advantage more remarkable, it is preferable that the protein content of the batter mix is 1.5 to 3 times the protein content of the dusting powder.

It is preferable to add starch acetate to the batter mix because it can improve the adhesiveness of the ingredients. The details of the starch acetate are as described above. The amount of starch acetate contained in the batter mix is preferably 1% by mass to 5% by mass, more preferably 1.5% by mass to 4% by mass, and still more preferably 2% by mass to 3% by mass. be.

The method for producing kakiage according to the present invention can be carried out according to a conventional method for producing kakiage. Typically, the material for kakiage is sprinkled with dusting powder to adhere thereto, and then the batter liquid is adhered to the ingredients. Then, the ingredients to which the dusting powder and the batter liquid are adhered are put into hot oil for each desired amount and fried.
Alternatively, the ingredients are sparsely filled in a container such as a kakiage ring that can be used for kakiage production, sprinkled with dusting powder and stirred to adhere to the ingredients, then sprinkled with a batter liquid and stirred to the ingredients. After attaching the ingredients, take out the ingredients from the container and fry them, or fry the whole container.

Any material that can be used for kakiage can be used as a material for kakiage. For example, vegetables such as onions, carrots, green vegetables, and sweet potatoes; beans such as kidney beans and edamame; mushrooms such as shiitake and maitake; seafood such as shrimp, squid and clams; Examples include cheeses, nuts and seeds, and processed foods thereof. The ingredients for kakiage are preferably elongated strips or clappers. By doing so, the kakiage can be easily formed into a three-dimensional kakiage shape. Generally, the length is about 2 cm to 5 cm and the thickness is about 0.5 cm to 1.5 cm. However, this is not the case when thin ingredients such as leafy vegetables or spherical ingredients such as seafood and livestock meat are used.

The amount of dusting powder attached to the ingredients is preferably 5 to 30 parts by mass, more preferably 8 to 20 parts by mass, per 100 parts by mass of the ingredients. On the other hand, the amount of the batter applied to the ingredients is preferably 20 to 60 parts by mass, more preferably 25 to 50 parts by mass, per 100 parts by mass of the ingredients. By attaching the dusting powder and the batter liquid to the ingredients in such an amount, together with setting the ratio of the protein content of the dusting powder and the protein content of the batter mix to the above-described range, the kakiage It is possible to impart sufficient volume and include sufficient voids.
From the same point of view as above, it is advantageous to attach the dusting powder and the batter liquid to preferably 80 area % or more, more preferably 90 area % or more, and more preferably 95 area % or more of the surface of the ingredients.

The process of frying ingredients with dusting powder and batter liquid can be the same as before. The oil used for frying is not particularly limited, and various edible oils can be used. The oil temperature and frying time for frying with oil may be appropriately adjusted according to the type and size of the ingredients, and are not particularly limited. Usually, oil frying is done only once.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited only to these examples.

(Production Examples 1 to 16)
A dusting powder was prepared with the composition shown in Table 1 using wheat flour (“Flower” manufactured by Nisshin Foods; protein content: about 8.3% by mass) and cornstarch. Furthermore, a batter mix was prepared using the wheat flour, wheat gluten (“Superglu 75H” manufactured by Nippon Colloid; protein content: about 75% by mass), and cornstarch.
The protein content of the resulting dusting or batter mix was determined by the standard method of combustion method (modified Dumas method). Specifically, a protein measuring device (Dumatherm N Pro; Gerhardt Japan) was used to measure the amount of nitrogen contained in the dusting powder or batter mix, and the amount of nitrogen was converted to the amount of protein using a predetermined coefficient. The protein content in the dusting powder or batter mix was determined by dividing the protein amount by the mass of the dusting powder or batter mix used for measurement. Table 1 shows the results.

(Examples 1 to 16 and Comparative Examples 1 to 39)
Kakiage was produced using each dusting powder and batter mix of Production Examples 1 to 16 in the combinations shown in Tables 2 to 11.
Specifically, cut onions (7 mm × 3 mm × 40 mm), carrots (4 mm × 4 mm × 40 mm), chrysanthemums (0.5 mm × 5 mm × 5 mm), shrimp (6 mm × 12 mm × 15 mm) were cut at 40:40. : 5:15 parts by mass to prepare ingredients. This was subdivided into 120 g portions and charged into a plurality of kakiage rings (made of metal net) having a bottom diameter of 10 cm and a height of 5 cm. 18 g of the dusting powder shown in Tables 2 to 11 was sprinkled on each, and stirred well with chopsticks to adhere to the entire ingredients. Furthermore, 48 g of a batter liquid prepared by adding 150 parts by weight of fresh water to 100 parts by weight of the batter mix shown in Tables 2 to 11 was sprinkled and thoroughly stirred with chopsticks to adhere to the entire ingredients. A lump of ingredients for kakiage was formed in a kakiage ring with chopsticks so that the height of the lumps was 3 cm to prepare a material for kakiage.
The kakiage utensil material obtained in this manner was immersed in soybean white oil at 170° C. together with the kakiage ring and fried for 2 minutes to produce kakiage. The texture was evaluated by 10 expert panelists according to the following evaluation criteria. The results are shown in Tables 2 to 11 below as arithmetic mean values of scores of 10 persons. Table 7 shows the evaluation results of Comparative Examples 1, 9, 16, 18 and 23 again. Table 8 shows the evaluation results of Examples 1 and 2 and Comparative Examples 9, 19 and 24 again. Table 9 shows the evaluation results of Example 4 and Comparative Examples 4, 11, 21 and 26. Table 10 shows the evaluation results of Examples 7 and 10 and Comparative Examples 7, 14 and 29 again. Table 11 shows the evaluation results of Comparative Examples 8, 15, 17, 22 and 30 again.

<Evaluation criteria for appearance of kakiage>
5 points: The height is 2.5 cm or more, the ingredients are separated from each other, and there are many fine gaps, which is extremely good.
4 points: The height is 2.5 cm or more, and there are places where the ingredients are gathered together, but there are also gaps, so it is good.
3 points: The height is 2 cm or more and less than 2.5 cm, and there are places where the ingredients are gathered together, but there are also gaps, so it is somewhat good.
2 points: The height is 1.5 cm or more and less than 2 cm, and there are many places where the ingredients are gathered together, so it is unsatisfactory.
1 point: The height is less than 1.5 cm, there is almost no gap between the ingredients, and it is extremely unsatisfactory.

(Examples 17-23)
Kakiage was produced and evaluated in the same manner as in Example 1, except that the formulation of the dusting powder was changed as shown in Table 12. The results are shown in Table 12.

As shown in Tables 2 to 12, Examples 1 to 23 contain wheat flour and have a protein content of 3 to 6% by mass, and a batter mix having a protein content of 4.5 to 15% by mass. Kakiage was produced using the batter liquid. Also, the protein content of the batter mix was 1.4 to 3 times the protein content of the dusting powder. Compared to Comparative Examples 1 to 39, which do not satisfy these conditions, in Examples 1 to 23, kakiage with a high volume and sufficient voids could be obtained.

According to the present invention, it is possible to easily produce kakiage with a high volume and sufficient voids.

Claims (3)

1. A dusting powder containing wheat flour and having a protein content of 3% to 6% by mass and a batter liquid prepared from a batter mix having a protein content of 4.5% to 15% by mass are added to the ingredients in this order. including a step of adhering,
   A method for producing kakiage, wherein the protein content of the batter mix is 1.4 to 3 times the protein content of the dusting powder.
2. The production method according to claim 1, wherein the dusting powder contains 15% by mass to 60% by mass of starch acetate.
3. The production method according to claim 1 or 2, wherein the batter mix contains 0.5% to 6% by mass of one or more selected from wheat gluten, egg white powder and soybean protein.