JPS6310987B2 - - Google Patents

Description

[Detailed description of the invention]

Tempura is a convenient and highly nutritious cooked food that is enjoyed by people of all ages. In recent years, along with innovations in food processing technology, production technology has progressed, while on the other hand, tastes have diversified and the need for convenience has increased, resulting in the mass production of so-called instant foods, especially in cup-packed foods. The consumption of noodles has reached a huge amount. Reflecting this situation, dried tempura is one of the ingredients that is produced and consumed in large quantities as an ingredient for cup-filled noodles, but conventional tempura can be made by simply pouring boiling water. It had swollen and didn't have the crunchy texture of freshly fried tempura. The present inventors previously completed the invention of JP-A No. 54-157847, and by adding 4 to 17% soybean protein to wheat flour, it is difficult to break due to vibration during transportation and can be rehydrated quickly. It has been found that improved dried tempura can be obtained which gives a chewy texture similar to freshly fried tempura. However, the issue of dried tempura causing oil drips during storage and contaminating the packaging remained unsolved. In addition, from a manufacturing perspective, the high moisture content of the dough makes it easier to mechanically inject the dough into the mold, and the drying and solidification begins with a dilute solids content, so dehydration is quick. , drying energy is expensive. Therefore, if the water content in the dough is lowered in an attempt to reduce energy costs, the viscosity of the dough will increase, making it difficult to pour the dough into the mold, and the high solids content will cause drying and solidification. This slows down the overall drying rate, and it is difficult to dehydrate the water content to below 10%, which is the upper limit for storage, using only oil for a short period of time. Incidentally, if you try to strengthen the frying conditions and dry the tempura oil, it will not only accelerate the deterioration of the tempura oil used, but the resulting product will have a crunchy texture. If drying is attempted, it is necessary to employ expensive drying means such as high frequency drying or freeze drying, which is undesirable not only from an equipment standpoint but also from an energy saving standpoint. It has a high oil-holding capacity, has little oil dripping, and has an excellent texture after being rehydrated in hot water.In terms of manufacturing, water evaporates rapidly even from dough with a low moisture content, so it is easy to make with only a short amount of oil. This invention relates to tempura that can be dehydrated to a moisture content of less than 10%, and a method for producing the same. The most important characteristics of the dried tempura of the present invention are that the pH of the wheat flour or the coating mainly composed of wheat flour is 5.0 to 6.0, and the total moisture content is 10% or less. Due to these characteristics, the tempura of the present invention maintains a good texture during eating even when immersed in boiling water, and has the advantage that oil does not easily ooze out even during storage. In addition to the above, the tempura of the present invention exhibits a so-called golden yellow color and has an extremely excellent appearance. The pH of the coating liquid for obtaining the product of the present invention is preferably between 5.0 and 6.0. When the pH exceeds 6.0, the amount of water that evaporates within a given period of time decreases rapidly, and it is not possible to obtain the desired water content of 10% or less using only oil for a short period of time. When the pH is below 6.0, you will feel a slight sour taste, but the degree of sourness is slight. However, if the pH is less than 5.0, the sourness increases, the food tends to become brittle after being rehydrated, and the texture also deteriorates. The table below (Table 1) shows various data when the pH of the coating liquid was varied in various ways using acetic acid as a pH adjuster. The test conditions were as follows.

[Table] Coating liquid composition〓
= Control ward: 100 10 295
Frying conditions: After spraying hot oil at 180℃ for 30 seconds, soak in oil at 155℃ for 5 minutes and 30 seconds. De-oiling: After de-oiling, it is centrifuged to reduce the oil content to 45%. Reconstitution conditions: Soak in hot water at 90℃ for 5 minutes. Panel test: Conducted on items with a moisture content of 10% or less, evaluated with a maximum score of 10.

[Table] From the above table, it can be seen that in the pH range of 5.7 to 5.3, even when using a thick coating solution that makes it difficult for moisture to evaporate, dry tempura can be obtained that is almost the same as the control, and it also does not puff up when rehydrated. It is clear that good dried tempura with a small amount of tempura can be obtained. Incidentally, when the pH decreases, the viscosity of the coating liquid decreases, which is thought to be the reason why water tends to evaporate under the same oil conditions. From the results of many experiments, it has been found that in order to easily reduce the moisture content of the product to 8% or less, it is preferable to set the pH of the coating liquid to 5.70 or lower. On the other hand, the coloring of the product tends to become more yellow as the pH of the coating liquid decreases. Furthermore, when comparing the size after immersion in hot water with the size before immersion, there is a tendency for the expandability to decrease when the pH of the coating liquid is approximately 6.40, but a tendency for the expandability to increase again at pH 4.95 can be seen. It will be done. The table below (Table 2) shows changes in pH of the coating solution, moisture content, color tone, and size of the product after reconstitution with hot water. In this experiment, the ingredients were 60 parts of tempura powder, 5 parts of isolated soybean protein powder, 12 parts of fried oil pieces, and 150 parts of water (by weight).
A 10% phosphoric acid solution was added as a pH adjuster to the coating liquid in the indicated amount. In addition, the size after reconstitution is the value measured when a product formed into a disk shape of 80 mmφ was immersed in hot water at 90° for 3 minutes.

[Table] An important feature of the product of the present invention is that it oozes out very little oil. This feature is a great advantage when storing dried tempura in a cellophane bag or the like for a long period of time. The table below (Table 3) shows the results of examining oil dripping when the degree of oil removal was varied in the experiment shown in Table 1 (however, the pH of the coating liquid was changed to 5.4). Incidentally, in this experiment, 8 stoppers were placed in polyethylene bags and sealed with rubber rings.
After the bag was placed in a constant temperature chamber at 0.degree. C. for 3 hours, the adhesion of oil droplets to the bottom of the bag was visually observed.

[Table] As shown by the experimental results, it can be seen that when the oil content after deoiling is 49% or less, oil dripping is reduced to a negligible level. On the other hand, with the control product whose coating liquid has a pH of 6.6, oil dripping cannot be prevented unless the oil is removed to 45%. All edible organic acids can be used as the pH adjuster for the coating liquid in the present invention, but glutamic acid, lactic acid and acetic acid are most preferred for flavor. However, the state of water evaporation from oil is not much different when using other organic acids such as malic acid, citric acid, succinic acid, and fumaric acid. As explained above with reference to the data, the present invention not only provides dried tempura that has a good texture even when immersed in hot water and has little oil exudation during storage, but also Even if the concentration of the coating liquid is high, the moisture evaporates well, and the coating can be dried to a moisture content of 8% or less in a short time using only oil.Moreover, the coating liquid flows well, so it is easy to pour into the mold. Since dried tempura and a method for producing the same are provided that are easy to prepare, both consumers and producers will benefit greatly. The coating liquid in the present invention may be mainly composed of wheat flour as in conventional products, but as the applicant has already disclosed in Japanese Patent Application Laid-open No. 157847/1983, soybean protein is greater than wheat flour as a dry weight. It is also preferable that it is contained in a proportion of 4 to 17%. Split soybean protein is the best soybean protein, but concentrated soybean protein, soybean milk powder, whole fat or defatted soybean may also be used. The addition of soybean protein makes the obtained dried tempura less likely to disintegrate during rehydration, shortens the time required for rehydration, and improves the texture after rehydration. The amount of water added to the batter material is preferably 1.7 to 2.2 times the amount of water and wheat flour (weight), and if it contains soybean protein, it is preferably 4 times the amount of soybean protein. If the amount of water is too small, the fluidity of the coating liquid will decrease and it will be difficult to pour it into the mold, and the evaporation of water will also be poor. On the other hand, if the amount of water is too large, the water evaporates quickly, but not only does the evaporation require a large amount of heat, but as the data in Table 1 shows, the texture of the product deteriorates. I'll come. A large amount of frying oil is attached to the finished product. Since this oil naturally causes so-called oil dripping, it is preferable to remove it as much as possible. This oil removal is accomplished by immediately putting the oil-free product into a centrifuge and centrifuging it. Generally, when the product is centrifuged at an angular velocity of about 3000 x G for about 10 to 30 seconds, the oil content of the product decreases to 45% or less, and little or no oil dripping is observed during storage. The dried tempura according to the present invention can contain various ingredients such as meat, seafood, vegetables, etc., similar to known similar products.
Suitable ingredients include, for example, seafood, root vegetables, vegetables (especially those with a strong aroma), fruit vegetables, seaweed, and other living things or dried whole or coarsely chopped or finely chopped items. Furthermore, the coating liquid may contain various seasonings as required. Examples of seasoning materials include dashi stock, sodium glutamate, sodium inosinate, soda guanylate, onion powder, garlic powder, spices, salt, sugar, and mustard oil. Hereinafter, embodiments of the invention will be described with reference to Examples, but these are, of course, merely illustrative and do not limit the scope and scope of the technical scope of the invention. Example 1 A dressing liquid was prepared according to the following formulation. Tempura flour 60 parts isolated soybean protein 5 Fried tofu strips 12 Salt 1.7 Sugar and other seasonings 2.25 Onion powder 0.15 Shrimp powder 0.35 Flavors and spices 0.7 Water 150 Vinegar Acid 0.3 Among the above ingredients, first dissolve acetic acid in water. While stirring, tempura flour, separated soybean protein, and other ingredients other than the fried tofu pieces were sequentially added to the mixture, and finally the fried tofu pieces were added and kneaded to prepare a batter (PH5.40). Pour 27.1g of this coating liquid into a mold with a diameter of 80mmφ.
After pouring hot oil at 180℃ for 30 seconds,
The product was fried for 5 minutes in oil heated to 155°C, then taken out of the oil and centrifuged for 35 seconds to remove the oil. The dried tempura product has an oil content of 45.77%.
Diameter 88mm when rehydrated in boiling water at 90℃ for 3 minutes
No oil dripping was observed in the storage test at φ, 50℃ for 3 hours, and only slight oil dripping was observed in 2 out of 3 samples under the storage test at 60℃ for 3 hours. The texture was very good. Example 2 Lactic acid in an amount sufficient to adjust the pH of the coating liquid to 5.5, 100 parts of wheat flour, 210 parts of water, 15 parts of fried tofu pieces, 2.7 parts of salt,
A coating solution was prepared containing 3.6 parts of seasonings such as sugar, 0.3 parts of onion powder, 0.6 parts of Koebi powder, and 1.1 parts of flavor and spices. This coating solution had a viscosity as low as that of the control coating solution in which lactic acid was not added and the amount of water was increased to 255 parts, and it was easy to pour into the same mold as in Example 1. Using the above coating liquid, dried tempura was prepared in the same manner as in Example 1, and the product had an oil content of 44.5%.
Diameter 89mmφ when rehydrated in boiling water at 90℃ for 3 minutes
Even after storage at 50°C for 3 hours, no oil dripping was observed and the color tone was good.

Claims (1)

[Scope of Claims] 1. The pH of wheat flour or a coating mainly made of wheat flour is
Dried tempura with a rating of 5.0 to 6.0 and a moisture content of 10% or less. 2 Claim 4 in which the clothing portion contains soybean protein
Dried tempura as described in section. 3. The dried tempura according to claim 1, which has an oil content of 50% or less. 4. A method for producing dried tempura, which is characterized by immersing tempura ingredients in a coating solution made of wheat flour or flour-based coating material with a pH of 5.0 to 6.0, and then reducing the moisture content to 10% or less using only oil. . 5. The method for producing dried tempura according to claim 4, wherein the coating liquid contains soybean protein in addition to wheat flour, and the amount of water is 1.7 to 2.2 times the weight of the wheat flour and 4 times the weight of soybean protein. 6. The method for producing dried tempura according to claim 4, wherein after oiling, the oil is removed until the oil content becomes 50% or less.