JPH084463B2 - Dried fried fried tempura and its manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a dried oyster tempura and a method for producing the same, and more specifically, to a batter part by pouring hot water or immersing it in hot noodle sauce, tempura sauce or the like. The present invention relates to a dried fried fried tempura and a method for producing the same, in which the tempura material is easily softened in a short time, the clothes are broken, and the tempura material is dispersed in hot water or soup sauce.

[Conventional technology]

Conventionally, various kinds of dried tempura, which can be stored for a long period of time, have been produced as ingredients for instant noodles and packed noodles. All of these were made for the purpose of obtaining a crispy texture like freshly fried tempura without pouring the ingredients even when pouring hot water, for example, the pH of the clothing liquid is 5.0 to 6.0, Moreover, the dried tempura whose water content is 10% or less (Japanese Patent Publication No. 63-10987).
Or a method in which the clothes are sprayed with oil until the water content is 10 to 30% and then irradiated with microwaves in a reduced pressure atmosphere to dry the water to 7% or less (JP-A-61-209556). Was being tried. As mentioned above, the tempura made from these has a crispy texture that is the same as ordinary tempura even when soaked in hot water, so it is produced in large quantities and consumed as a cup noodle ingredient, and it achieves the intended purpose. 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 which has solved such problems, and when it is immersed in boiling water or hot gyoyu soup, the batter easily dissolves in an extremely short time (within about 3 minutes), The ingredients are evenly distributed and exposed in the noodle soup, you can see what ingredients are in it before eating, and you can enjoy the original color and taste of the ingredients. Is.

[Means for solving problems]

In order to achieve the above object, the dried oyster tempura of the present invention comprises 100 parts by weight of ingredients mainly composed of vegetables, and 2.0 to 5.0.
Cloth part consisting mainly of wheat flour containing 80% by weight of salt 30-80
By weight, the total water content is 2 ~.
5% by weight, and the manufacturing method is as follows: 100 parts by weight of ingredients mainly consisting of vegetables, 30-80 parts by weight of tempura flour containing wheat flour as a main component and 2-5% by weight of a leavening agent. In water
30-80 parts by weight was added to the obtained solution, which was dipped in the clothing liquid of PH7-9, and then hot-water sprinkled, and the total water content was 2-5 by freeze-drying.
It is dried so as to have a weight percentage.

 Hereinafter, the present invention will be described in detail.

In the present invention, the ingredient mainly composed of vegetables may be any vegetable used for ordinary oysters, for example, carrot, onion, burdock, sweet potato, potato, radish, pumpkin, other green and yellow vegetables. Both good. It is usually preferable to use these vegetables after shredding, and the shredding improves the fire passage during oil spouting, facilitates drying after oil spouting, and shortens the drying time.

In the present invention, wheat flour is the main component of the batter, and it is preferable to use medium-strength flour or light-strength flour, but strong flour or semi-strong flour whose noodles are killed by a treatment such as heating may be used.
In addition to wheat flour, cereal flour (for example, rice flour, barley flour, corn flour, various flours including corn grits) and various starches (for example, corn starch, wheat starch, rice starch, and other grain starches and potatoes) Starch, sweet potato starch, tapioca starch and their α
Chemical starch, modified starch, etc.) can be added, if necessary, within the range not hindering the present invention.

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 an alkaline leavening agent.

Examples of the acidic leavening agent include alum, roasted alum, roasted ammonium alum, ammonium chloride, gluconodelta lactone fumarate, calcium acid pyrophosphate, monobasic calcium phosphate, sodium fumarate and potassium hydrogen tartrate.

One kind or a mixture of two or more kinds selected from commonly used leavening agents can be used, but various acidic leavening agents mainly comprising bicarbonates or carbonates are combined and the clothing liquid PH is used.
Is preferably adjusted to 7-9 before use. Various acids or alkali salts can be used as an aid in adjusting the pH.

The amount of the leavening agent used in the present invention is preferably as large as possible without impairing the flavor of the tempura, and when the leavening agent content of the tempura powder is 2% by weight or less, dispersion and hot water when the fried fried tempura is reconstituted with hot water are added. When it is poorly melted and exceeds 5% by weight, the taste of the leavening agent such as bitterness and astringency impairs the taste of the batter.

In the present invention, in addition to these raw materials, animal and vegetable 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 if necessary.

In the fried tempura of the present invention, the ratio of the batter portion to 100 parts by weight of the ingredient is preferably 30 to 80 parts by weight, and in this range, the amount of the garment sufficient to make the dried fried tempura by joining the ingredients with the batter is obtained, Moreover, when the dried simmered tempura is reconstituted with hot water, the batter easily collapses with hot water and the original color and flavor of the melting material can be enjoyed.

The adjustment of the clothing liquid in the present invention, the material for clothing centered on tempura powder or wheat flour 1: 1 to the amount of water,
It can be added before and after that, and the viscosity of the clothing liquid can be changed by changing the ratio of the amount of water and powder,
The ratio of the garment portion to the ingredient can be adjusted. That is, the ratio of clothing to 100 parts by weight of this ingredient is 30 to 8
When adjusting the clothing liquid to 0 parts by weight, the amount of tempura powder should be 30-80 parts by weight and the amount of water should be 30 parts by weight per 100 parts by weight of ingredients.
It can be varied in the range of up to 80 weight.

In the present invention, the water content of the whole dried oyster tempura (including the ingredients and clothes) is preferably 2 to 5% by weight. The clothes are hard to return and have a crispness, but the clothes are hard, and it is difficult for the clothes to collapse and melt due to the hot water return, which is the object of the present invention, and the ingredients as in the present invention are separated from the clothes. It becomes difficult to achieve the purpose. On the other hand, if the water content exceeds 5% by weight, the ingredients of the present invention mainly composed of vegetables are likely to rot and cannot be stored for a long period of time.

The water content of the dried tempura in the present invention is 2 to 5
In order to dry the coating solution to the weight%, it is preferable to immerse the coating liquid in the ingredients, apply an appropriate amount of the coating liquid, oil-sprinkle it by a usual tempura production method, and dry it by a freeze-drying method. By setting the water content of the tempura within the above range, the batter part melts well when the water is returned and the crumbs disperse and the crumbs tend to come apart. However, the hot water of the ingredients improves and at the same time the original taste, color and flavor of the ingredients can be enjoyed.

By soaking the dried fried fried tempura in hot water in about 3 minutes, the batter melts and collapses, the ingredients inside are exposed and can be dispersed in the hot water, and instant noodles and packaging It can be used extensively as an instant ingredient for boiled noodles and in combination with various noodles.

In addition, when the dried fried fried tempura of the present invention was dissolved in 5 times the amount of hot water and the pH was measured, it was found that the PH was in the range of approximately 5 to 7.

 Hereinafter, the present invention will be described in more detail with reference to 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 Wheat flour (soft flour) 77% by weight Corn starch 10% by weight Rice flour 10% by weight Sodium bicarbonate 1.8% by weight Alum 1% by weight Ammonium chloride 0.2% by weight This is oiled at 170 ° C for 2 minutes and then centrifuged sufficiently. After draining the oil, dry in a vacuum freeze dryer for 10 hours,
Dry tempura having a total water content of 3.5% by weight was obtained. The obtained batter's PH was 6.2.

Example 2 100 parts by weight of a carrot, onion, potato shredded vegetable, and 2-3 parts of boiled peeled shrimp were mixed with 45 parts by weight of tempura powder of the following composition in 45 parts by weight of water to lightly Stirring was performed to obtain various PH coating liquids, and the above ingredients were immersed in the coating liquids.

Next, this was spun in oil at 180 ° C. for 1.5 minutes, and after being sufficiently drained by applying a centrifugal separator, it was dried in a vacuum freeze dryer for 9 hours to obtain a dried fried tempura having a water content of 5% of the whole tempura. The PH of the clothes obtained was in the range of 5 to 7, respectively.
All of these tempuras were soaked in boiling water for 3 minutes and then rehydrated.
As a result of evaluation, E had a slightly poor reconstitution with hot water, and others had a good reconstitution with hot water, and the batter melted and collapsed and was sufficiently dispersed. However, A and B had bitterness and astringency.

〔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 and collapses 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? While knowing, you can enjoy the original characteristic color and taste of the material, and you can easily produce dried fried fried tempura with excellent taste and flavor.

 ─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-61-209556 (JP, A) JP-A-54-23139 (JP, A) JP-A-63-160557 (JP, A) Actual development Sho-52- 38177 (JP, U) JP-B 63-10987 (JP, B1) JP-B 56-39611 (JP, B1)

Claims (2)

[Claims] 1. 100 parts by weight of a vegetable-based ingredient, 2.0-
Cloth part 30 consisting mainly of wheat flour containing 5.0% by weight of salt
~ 80 parts by weight, dried oyster tempura dried by freeze-drying so as to have a total water content of 2-5% by weight. 2. A tempura flour containing 100 parts by weight of ingredients mainly composed of vegetables, containing wheat flour as a main component and an expanding agent in an amount of 2 to 5% by weight.
30-80 parts by weight of water was added to 80 parts by weight of water, which was dipped in a coating solution of PH7-9 and then oil sprayed and dried by freeze-drying so that the total water content was 2-5% by weight. A method for producing fried fried tempura, which comprises: