JPS597298B2 - How to make dried tempura - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION In recent years, with the remarkable spread of instant foods, dried tempura to serve as ingredients for these foods has come to be produced.

However, dried tempura is generally brittle and is often damaged during packaging, boxing, and transportation.When reconstituted in hot water before eating, it takes a long time to reconstitute and the recovery is poor.The product after reconstituted in hot water becomes too soft and has no firmness. Despite these shortcomings, research in this field is still shallow, and there is currently very little research on materials compared to the field of frozen foods with rice cakes.

The gist of this invention is to heat tempura dough containing 4 to 17 parts of soybean protein in terms of dry weight relative to wheat flour in oil, and then dry it to a moisture content of 10% or less by heating in oil or other means. This is a method for producing dried tempura, and the purpose is to obtain a product that has excellent shape retention such as breakage resistance as a dried product, does not require time for rehydration, and has excellent physical properties after rehydration.

This invention was also proposed at the same time (Japanese Patent Application No. 53-6624
Coupled with the invention of the "batter for deep-frying" described in No. 3), this invention also contributes to the production of dried tempura with excellent texture.

Examples of the soybean protein used in the present invention include isolated soybean protein, concentrated soybean protein, soybean milk powder, whole fat or defatted soybean, etc. However, if the soybean protein has a low degree of purification, soluble saccharides etc. contained in the so-called whey part may be used. The higher the degree of refinement, the better, as it may give off a soybean odor or turn brown after being heated in oil.
Isolated soy protein is most preferred.

The soybean protein may or may not have had its water removed by drying, but the amount of soybean protein added should be 4 to 17 moles on a dry weight basis relative to the wheat flour, and around 10% is the best overall amount. preferable.

When the amount of soybean protein added is less than 4%, there is almost no effect of the addition, and when the amount of soybean protein added is above 4%, the shape retention of the dried product and the shape retention of the product reconstituted with hot water become stronger as the soybean protein content increases. Regarding the hot water recovery property, it is most excellent at around 10%.

Although the effect of improving the texture is relatively small compared to the case of adding small pieces of aburage according to the other proposal mentioned above, it is most preferable at about 10% to 15%, and when it exceeds about 17%, it becomes too hard.

Adding small pieces of aburage in addition to soy protein produces a crisp, soft texture and moderate texture similar to that felt when freshly fried, and this, combined with the texture-improving effect of soy protein, The overall texture of the product is synergistically improved.

In this case, the preferred size of the aburage pieces is about 2 to 5 cm in diameter, and the preferred addition amount is 5 to 40% of the amount of tomato flour.
It is.

Even if casein, gluten, etc. are used instead of fat bean protein, a good product cannot be obtained.

In other words, with casein, the reconstitution time is faster, but the reconstituted product is so soft that it looks like it has melted, which is almost the same as when no additives are added. It is not as strong as when protein is added, and the physical properties of the reconstituted product become too hard.

Tempura batter is usually based on wheat flour and water, but soybean protein is more absorbent than wheat flour, so it is preferable that the ratio of water to soybean protein is higher than that of wheat flour.

For tempura batter to be applied to automatic molding equipment, the proportion of water may be increased compared to manual molding to increase the fluidity of the batter so that it can be easily poured into molding dishes, etc. .

A coating material containing soybean protein (formed as is, or coated around tempura seeds, or added and shaped with relatively small tempura seeds to form tempura dough.

This process often involves a heating process; for example, if at least part of the tempura dough is showered with heated oil droplets to create irregularities on the surface, the product will take on a so-called ``flowering state'' and its texture will change. This showering operation is particularly preferred for doughs that contain small or no tempura seeds.

In addition, if the dough has high fluidity and the shape retention of the molded product is poor, heat treatment such as using a heated molding pan covered with a small amount of oil may be used to make the dough into a semi-solidified state, or if the dough is too fluid. can be reduced.

The tempura batter is then heated in oil.

The temperature employed here may be a conventional method of 150 to 185°C.

The tempura dough is dried to a moisture content of less than 10% during the process of heating in oil or by other means afterwards.

As other drying methods, hot air drying, high frequency heating drying, freeze drying, etc. are employed.

The reason why the moisture content is 10% or less is for storage stability, and more preferably 8% or less.

The implementation of the present invention is listed below.

Example l To 100 parts of wheat flour, mix soybean protein powder isolate and water as shown in the table below, take 201 pieces of each coating material,
Form into a disk shape with a diameter of about 8cIrL and a thickness of about 47111a, shower oil droplets at 180℃ on one side of the batter, and then heat in oil at 155℃ until the moisture content of the product is about 8 parts. Dried tempura was produced.

Rice 1) The ratings for A1 and 5 are 5 and 10, respectively, with items that are less fragile having higher scores.

Rice 2) The time it takes for the rice to fully return to the inside after being immersed in 85℃ hot water.

Rice 3) The ratings of AI and 3 were set as 5 and 10, respectively.

As the amount of isolated soy protein added increased, the shape retention of both the dried product and the reconstituted product increased, but regarding the shape retention of the reconstituted product, the shape retention of the reconstituted product in A1 was so severe that it could not be lifted even when grasped, and it became soft and crumbled. Therefore, 116. Items 3 to 5 could be lifted completely without crumbling, but among them, A5 felt lacking in softness when handled with the item.

Regarding the texture, A1 was too soft and had no chewiness at all, A2 to A5 were chewy and still melted in the mouth, but A3, A4, and A2 were the best in that order.

Example 2 100 parts of wheat flour, 275 parts of water, 10 parts of isolated soybean protein powder,
Dry tempura was prepared in the same manner as in Example 1 except that 20 parts of commercially available aburage (diameter: 2 to 5 M) were blended into small pieces. The texture and texture were clearly felt, and A of Example 1
It had a better texture than No. 3.

Rice 4) Scores are the same as in Table 1.

Example 3 Dried tempura was produced in the same manner as in Example 10A3, except that defatted soy milk powder, full-fat soybean powder, sodium caseinate, and gluten powder were used instead of isolated soy protein powder, and the results shown in the table below were obtained.

The rating for rice 5) shop 1 is 5, and the stronger the brownness, the lower the rating.

As is clear from the above table, skim soy milk powder had almost the same effect of improving physical properties as isolated soy protein powder, and the texture after rehydration was equally favorable, but the problem was that the color of the dried product turned brown. It was slightly inferior.

A7 and 8 are I6.3 in improving the shape retention of dried products.
However, in A7, the shape retention after reconstitution was almost the same as when no additive was added, and there was almost no improvement effect, and in A8, it was too hard after reconstitution, and the texture of the reconstituted products in both cases was favorable. There wasn't.

Example 4 A batter consisting of 100 parts of wheat flour, 275 parts of water, and 10 parts of isolated soybean protein powder was prepared, and two peeled frozen shrimp (average weight per shrimp of 2v) each having a length of about 5 crIL were added to the batter. The mixture was sprinkled inside and molded, heated in oil at 170°C for 2 minutes (moisture content: 25%), and then subjected to high-frequency dielectric heating to dry to a moisture content of 8% to obtain dried tempura.

Claims (1)

[Claims] 1 Soybean protein is 4 to 17% of wheat flour in terms of dry weight
A method for producing dried tempura, which comprises heating tempura dough containing 10% water content in oil and drying it to a moisture content of 10% or less by heating in oil or by other means.