JPH048253A - Tempura (japanese fried cooking) and its preparation - Google Patents
Tempura (japanese fried cooking) and its preparationInfo
- Publication number
- JPH048253A JPH048253A JP2107744A JP10774490A JPH048253A JP H048253 A JPH048253 A JP H048253A JP 2107744 A JP2107744 A JP 2107744A JP 10774490 A JP10774490 A JP 10774490A JP H048253 A JPH048253 A JP H048253A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- tempura
- weight
- parts
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000010411 cooking Methods 0.000 title 1
- 229920002472 Starch Polymers 0.000 claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 235000019698 starch Nutrition 0.000 claims abstract description 30
- 239000008107 starch Substances 0.000 claims abstract description 28
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 229920001353 Dextrin Polymers 0.000 claims abstract description 10
- 239000004375 Dextrin Substances 0.000 claims abstract description 10
- 235000019425 dextrin Nutrition 0.000 claims abstract description 10
- 239000001254 oxidized starch Substances 0.000 claims abstract description 7
- 235000013808 oxidized starch Nutrition 0.000 claims abstract description 7
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920000881 Modified starch Polymers 0.000 claims description 15
- 235000019426 modified starch Nutrition 0.000 claims description 14
- 239000004368 Modified starch Substances 0.000 claims description 13
- 239000004615 ingredient Substances 0.000 claims description 7
- 235000010855 food raising agent Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims 1
- 239000000843 powder Substances 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 240000000359 Triticum dicoccon Species 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 241000894007 species Species 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 241001474791 Proboscis Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- -1 rice starch Polymers 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は電子レンジで加熱しても揚げた直後の天ぷら特
有の「シャキノ」とした軽い食感が得られ、また、その
後、数時間に亘りその食感を失われないまま保持する天
ぷら及びその製造法に関するものである。[Detailed Description of the Invention] [Industrial Field of Application] The present invention provides a light texture that is unique to tempura immediately after frying, even when heated in a microwave oven. This invention relates to tempura that retains its texture over a long period of time and a method for producing the same.
近年、電子レンジの普及に伴い簡便な再加熱の方法とし
て、天ぷらや冷凍フライ製品への通用が試みられてきた
が、市販品の天ぷらやフライ類は電子レンジで再加熱す
ると、いずれもその具材がら発生する水分により衣が軟
化し、到底天ぷらやフライ類の特長である「シャキン」
とした食感が得られなかった。In recent years, with the spread of microwave ovens, attempts have been made to apply it to tempura and frozen fried products as a simple reheating method. The moisture generated from the wood softens the batter, creating the characteristic ``shakin'' of tempura and fried foods.
The texture could not be obtained.
従来、揚げ吻の風味を改良し、同時に揚げ物持の作業性
及び揚げ物の汚れを改良するために、α澱粉を配合する
ことが知られている。（特開昭しかし、この方法により
得られた揚げ物は電子レンジで加熱すると衣が軟化し、
ヘタへ夕になり、フライ類の特長である「シャキノ」と
さか失われる。Conventionally, it has been known to incorporate α-starch in order to improve the flavor of fried proboscis, and at the same time improve the workability of frying and the staining of fried foods. (JP-A-Sho) However, when fried foods obtained using this method are heated in a microwave, the batter becomes soft.
As the evening wears on, the ``Shakino'', which is a characteristic feature of flies, is lost.
また、パン粉づけフライ製品の再加熱による風味を保持
するために、パン粉またはバッターの下地に糖と食用澱
粉とマルトデキストリンを主成分とする乾燥組成物を使
用することが知られている。It is also known to use a dry composition containing sugar, edible starch, and maltodextrin as a base for breading or batter in order to preserve the flavor of breaded and fried products upon reheating.
しかしながら、これはフライの下地用粉であり、このよ
うな糖や澱粉やデキストリンでは日本人の好む、軽く「
シャキノ」とした天ぷらの食感は到底得られない問題点
があった。However, this is a base flour for frying, and when it comes to sugar, starch, and dextrin, it is not the same type of flour that the Japanese prefer.
There was a problem in that it was impossible to obtain the texture of tempura that had a "shakino" texture.
本発明は上記のような問題点を解決したもので、いつま
でも揚げたての「シャキノ」とした食感を変わらず保持
でき、また揚げてから時間が経っても電子レンジ等で高
周波加熱することにより、揚げたでの「シャキノ」とし
た軽い食感が得られると共に、揚げたての天ぷらを冷凍
保存した場合でも電子レンジで加熱しても衣のベタつき
がない「シャキノ」とした食感を有する新しい天ぷらと
その製造法を提供するものである。The present invention solves the above-mentioned problems, and allows the freshly fried "shakino" texture to be maintained forever, and even after a long period of time has passed after being fried, by high-frequency heating in a microwave oven, etc. A new type of tempura that has a light texture when fried, and the batter does not become sticky even when freshly fried tempura is stored in the freezer or heated in the microwave. The present invention provides a method for producing the same.
上記目的を達成するために、本発明の天ぷらは小麦粉７
０〜９５重量部と、焙焼デキストリン、酸化澱粉、低粘
性酸処理澱粉、エーテル化１ｇ粉、エステル化澱粉から
選ばれる１種または２種以上からなる低粘性加工澱粉を
５〜３０重量部と、膨剤０．５〜５重量部とを含む天ぷ
ら粉１００重量部の衣材を用いたものであり、また、そ
の製造法し朱、小麦粉７０〜９５重量部と、焙焼デキス
トリン、酸化澱粉低粘性酸処理澱粉、エーテル化澱粉、
エステル化澱粉から選ばれる１種または２種以上からな
る低粘性加工澱粉を５〜３０重量部と、膨剤０．５〜５
重量部とを含む天ぷら粉１００重量部に水を加えて作製
された衣液中に具材をつけた後、油渫するものである。In order to achieve the above object, the tempura of the present invention uses wheat flour 7
0 to 95 parts by weight, and 5 to 30 parts by weight of low viscosity modified starch consisting of one or more selected from roasted dextrin, oxidized starch, low viscosity acid treated starch, etherified 1g flour, and esterified starch. , a batter containing 100 parts by weight of tempura flour, which contains 0.5 to 5 parts by weight of a leavening agent, and the method for producing it, which contains 70 to 95 parts by weight of red bean paste, wheat flour, roasted dextrin, and oxidized starch. Low viscosity acid treated starch, etherified starch,
5 to 30 parts by weight of low viscosity modified starch consisting of one or more types selected from esterified starches, and 0.5 to 5 parts by weight of a leavening agent.
The ingredients are soaked in a coating liquid prepared by adding water to 100 parts by weight of tempura flour, which contains 100 parts by weight of tempura flour, and then soaked in oil.
以下、本発明を具体的に説明する。The present invention will be specifically explained below.
本発明の衣液としては、小麦粉を主成分とし、小麦粉７
０〜９５重量％〔この小麦粉の一部を他の穀物（例えば
、米粉、コーンフラワー、コーングリッツ等）や澱粉（
例えば、コーンスターチ、小麦澱粉、米澱粉、馬鈴薯澱
粉、せ薯澱粉、タピオカ澱粉等やそのα化物）で置き換
えることも本発明の効果に支障のない範囲で可能である
〕と、焙焼デキストリン、酸化澱粉、低粘性酸処理澱粉
、エーテル化澱粉、エステル化澱粉から選ばれる１種ま
たは２種以上からなる低粘性加工澱粉を５〜３０重量％
（好ましくは１０〜２５重量％）含有する天ぷら粉１０
０重量部に対して水を１００−１４０重量部加えるのが
好ましい。この天ぷら粉には必要に応じて、少量の塩や
糖をはじめ各種調味料、香辛料等を加えることもある。The coating liquid of the present invention contains wheat flour as a main component, and contains wheat flour 7
0 to 95% by weight [If a part of this flour is mixed with other grains (e.g. rice flour, corn flour, corn grits, etc.) or starch (
For example, it is possible to replace it with corn starch, wheat starch, rice starch, potato starch, sesame starch, tapioca starch, etc., or their gelatinized products, as long as it does not affect the effects of the present invention], roasted dextrin, oxidized 5 to 30% by weight of low-viscosity processed starch consisting of one or more types selected from starch, low-viscosity acid-treated starch, etherified starch, and esterified starch
(preferably 10-25% by weight) containing tempura flour 10
Preferably, 100-140 parts by weight of water is added to 0 parts by weight. If necessary, a small amount of salt, sugar, and other seasonings and spices may be added to this tempura flour.
低粘性加工澱粉としては、Ｂ型回転粘度計にて５％濃度
で３０°Ｃで４５００ＣＰＳ以下（好ましくは１０００
ＣＰＳ以下）の食用加工澱粉が適当である。The low viscosity modified starch is 4500 CPS or less (preferably 1000 CPS or less at 30°C at 5% concentration using a B type rotational viscometer)
Edible modified starches with a CPS or lower) are suitable.
本発明における焙焼デキストリンとしては、白色デキス
トリン、黄色デキストリンのいずれでもよく、また低粘
性酸処理澱粉としては、硫酸或いは塩酸またはその両者
を用いて酸変性した酸処理澱粉があり、この粘度は５％
濃度で３０°Ｃで４５００ＣＰＳ以下（特に好ましくは
１００〜１０００ ＣＰＳ）の範囲のものが良い。また
、酸化澱粉としては、例えば次亜塩素酸による酸化によ
り５％濃度で３０゛ｃで４５ｏｏｃｐｓ以下（特に好ま
しくは５０〜１０００ ＣＰＳ）の範・囲のものが好ま
しく、酸化に使用する次亜塩素酸の塩素量は、無水澱粉
１重量部当り０．００５重量部〜０．０５５重量部の範
囲で処理された酸化澱粉が最適である。また、エステル
化澱粉としては、酢酸＃粉、リン酸澱粉、コハク酸Ｓ粉
などを挙げることができる。また、エーテル化澱粉とし
ては、例えば、ヒドロキシプロピル澱粉、カルボキシメ
チル澱粉などを挙げることができるが、これはエーテル
化澱粉やエステル化澱粉は米国ＦＤＡの変性食用澱粉（
ｆｏｏｄ ５ｔａｒｃｈ ｍｏｄｉｆｉｅｄ）の規定に
より許される範囲内で、高度に変性されたものが好まし
い。The roasted dextrin in the present invention may be either white dextrin or yellow dextrin, and the low-viscosity acid-treated starch includes acid-modified starch using sulfuric acid, hydrochloric acid, or both. %
It is preferable that the concentration is 4500 CPS or less (particularly preferably 100 to 1000 CPS) at 30°C. In addition, the oxidized starch is preferably one in the range of 45 oocps or less (particularly preferably 50 to 1000 CPS) at 30 °C at a 5% concentration by oxidation with hypochlorous acid, and the hypochlorous acid used for oxidation The optimal amount of chlorine in the acid is in the range of 0.005 to 0.055 parts by weight per 1 part by weight of anhydrous starch. Examples of the esterified starch include acetic acid # powder, phosphoric acid starch, and succinic acid S powder. In addition, examples of etherified starch include hydroxypropyl starch and carboxymethyl starch, but etherified starch and esterified starch are modified edible starches (according to the U.S. FDA).
Preferably, those that have been highly modified within the range permitted by the provisions of ``food 5 tarch modified''.
本発明の天ぷらは、必要に応して各種の具材、例えば、
ニンジン、イモ類、玉７ギ、カポチャ。The tempura of the present invention can be prepared with various toppings, for example, as needed.
Carrots, potatoes, tama 7gi, and kapocha.
ゴボウ、ピーマンなどの各種野菜、エビ、イカカニ、貝
類、魚などの各種魚介類、畜肉類２きのこ類など通常の
天ぷらに使用される具材は何でも使用できる。これらの
具材に本発明の天ぷらの衣を付けるのであるが、その前
に必要に応して、この具材シこ打ち粉をつけることが好
ましい。打ち粉としては、小麦粉、各種澱粉、各種食用
酸処理澱粉、各種動植物蛋白質、または、これらの１種
或いは２種以上からなるものを使うことができる。Any of the ingredients normally used for tempura can be used, such as various vegetables such as burdock and green peppers, various seafood such as shrimp, squid crab, shellfish, and fish, meat, 2 mushrooms, etc. Before applying the tempura batter of the present invention to these ingredients, if necessary, it is preferable to apply flour to the ingredients. As the flour, wheat flour, various starches, various edible acid-treated starches, various animal and plant proteins, or a mixture of one or more of these can be used.
油渫は通常の条件でおこなわれ、具材の量にもよるが、
例えば１７０〜１８０°Ｃで２〜３分でよいが、これに
限定されるものではない。Aburi is made under normal conditions and depends on the amount of ingredients.
For example, the heating time may be 2 to 3 minutes at 170 to 180°C, but is not limited thereto.
以下、本発明をさらに詳細に例を挙げて説明する。 Hereinafter, the present invention will be explained in more detail by giving examples.
（実施例１）
せ薯または玉ねぎを薄切りにした具材に小麦粉と食用酸
処理澱粉からなる打ち粉を付着させた後、低粘度の酸化
澱粉（粘度８００ＣＰＳ）を２０重量％とコーンスター
チ５重量％、米粉５重量％、ベーキングパウダー１．５
重量％、１カ小麦粉６８．５重量％とからなる天ぷら粉
１００重量部を、１２０重量部の水にといた衣液に浸漬
し、衣づけして、１７５°Ｃで約２分３０秒油渫して得
た天ぷらを０〜５°Ｃの冷蔵室で冷却して、−２５°Ｃ
で約２時間冷凍の後、ポリ袋に入れて密封し、通常の冷
凍庫で約１ケ月保存した後、天ぷらをポリ袋から出して
、皿に載せて電子レンジ（６００Ｗ）で１．２分間加熱
して食べた処、衣の「シャキンゴとした軽い食感の天ぷ
らが得られた。(Example 1) After attaching flour made of wheat flour and edible acid-treated starch to the ingredients made of thinly sliced Japanese sweet potatoes or onions, 20% by weight of low viscosity oxidized starch (viscosity 800 CPS) and 5% by weight of cornstarch were added. , rice flour 5% by weight, baking powder 1.5%
100 parts by weight of tempura flour consisting of 68.5 parts by weight of wheat flour and 68.5 parts by weight of 1 flour is immersed in a coating liquid of 120 parts by weight of water, coated, and heated in oil at 175°C for about 2 minutes and 30 seconds. Cool the tempura obtained by boiling in a refrigerator at 0 to 5°C, and then cool it to -25°C.
After freezing for about 2 hours, put it in a plastic bag, seal it, and store it in a regular freezer for about 1 month. Remove the tempura from the plastic bag, put it on a plate, and heat it in the microwave (600W) for 1.2 minutes. When I ate it, I was able to get tempura with a crunchy, light texture.
本発明による天ぷらは、上記のように構成されているの
で、電子レンジなどにより１．２分間高周波加熱するだ
けで、短時間に極めて容易かつ簡単に風味１食感３色調
に優れたフライ直後の天ぷらと変わないばかりでなく、
軽く１″シヤキツ」とした食感の製品が得られる。また
、本発明による天ぷらはオーブン、再フライその他の方
法によって加熱してもよく、さらにフィルム包装のまま
冷凍したものは、そのまま熱湯に漬けて解凍加熱するこ
ともできる。本発明により、このような加熱によっても
充分良好な風味と「シャキン」とした食感のある天ぷら
を得ることができるものである。Since the tempura according to the present invention has the above-mentioned structure, it can be prepared immediately after frying by simply high-frequency heating in a microwave oven for 1.2 minutes to quickly and easily produce excellent flavor, texture, and three tones. Not only is it no different from tempura, but
A product with a lightly chewy texture is obtained. Further, the tempura according to the present invention may be heated in an oven, re-fried or other methods.Furthermore, if the tempura is frozen while still wrapped in a film, it may be immersed in boiling water as it is for thawing and heating. According to the present invention, it is possible to obtain tempura having a sufficiently good flavor and a "shaky" texture even through such heating.
Claims (2)
酸化澱粉、低粘性酸処理澱粉、エーテル化澱粉、エステ
ル化澱粉から選ばれる１種または２種以上からなる低粘
性加工澱粉を５〜３０重量部と、膨剤０．５〜５重量部
とを含む天ぷら粉１００重量部の衣材を用いたことを特
徴とする天ぷら。(1) 70 to 95 parts by weight of wheat flour, roasted dextrin,
5 to 30 parts by weight of low-viscosity modified starch consisting of one or more selected from oxidized starch, low-viscosity acid-treated starch, etherified starch, and esterified starch, and 0.5 to 5 parts by weight of a leavening agent. Tempura characterized by using a batter containing 100 parts by weight of tempura flour.
酸化澱粉、低粘性酸処理澱粉、エーテル化澱粉、エステ
ル化澱粉から選ばれる１種または２種以上からなる低粘
性加工澱粉を５〜３０重量部と、膨剤０．５〜５重量部
とを含む天ぷら粉１００重量部に適量の水を加えて作製
された衣液中に具材をつけた後、油渫することを特徴と
する天ぷらの製造法。(2) 70 to 95 parts by weight of wheat flour, roasted dextrin,
5 to 30 parts by weight of low-viscosity modified starch consisting of one or more selected from oxidized starch, low-viscosity acid-treated starch, etherified starch, and esterified starch, and 0.5 to 5 parts by weight of a leavening agent. A method for producing tempura, which comprises dipping ingredients into a coating liquid prepared by adding an appropriate amount of water to 100 parts by weight of tempura flour, and then pouring oil over the mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2107744A JP2900060B2 (en) | 1990-04-24 | 1990-04-24 | Tempura and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2107744A JP2900060B2 (en) | 1990-04-24 | 1990-04-24 | Tempura and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH048253A true JPH048253A (en) | 1992-01-13 |
| JP2900060B2 JP2900060B2 (en) | 1999-06-02 |
Family
ID=14466861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2107744A Expired - Lifetime JP2900060B2 (en) | 1990-04-24 | 1990-04-24 | Tempura and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2900060B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015162972A1 (en) * | 2014-04-22 | 2015-10-29 | 株式会社Ｊ－オイルミルズ | Enrobing material for fried food product, food product employing same, and method for manufacturing same |
| JP2018033346A (en) * | 2016-08-30 | 2018-03-08 | 味の素株式会社 | Process for producing processed meat food |
| JP2018064534A (en) * | 2016-10-21 | 2018-04-26 | 日本製粉株式会社 | Coating material for fried food |
| WO2018143215A1 (en) * | 2017-02-02 | 2018-08-09 | 日清フーズ株式会社 | Batter for deep-fried food products |
| WO2018174229A1 (en) * | 2017-03-24 | 2018-09-27 | 日清フーズ株式会社 | Mix for meat processing |
| JP2019126314A (en) * | 2018-01-26 | 2019-08-01 | 日清フーズ株式会社 | Tempura batter mix |
-
1990
- 1990-04-24 JP JP2107744A patent/JP2900060B2/en not_active Expired - Lifetime
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015162972A1 (en) * | 2014-04-22 | 2015-10-29 | 株式会社Ｊ－オイルミルズ | Enrobing material for fried food product, food product employing same, and method for manufacturing same |
| JPWO2015162972A1 (en) * | 2014-04-22 | 2017-04-13 | 株式会社Ｊ−オイルミルズ | Fried food apparel, food using the same, and method for producing the same |
| JP2018033346A (en) * | 2016-08-30 | 2018-03-08 | 味の素株式会社 | Process for producing processed meat food |
| JP2018064534A (en) * | 2016-10-21 | 2018-04-26 | 日本製粉株式会社 | Coating material for fried food |
| WO2018143215A1 (en) * | 2017-02-02 | 2018-08-09 | 日清フーズ株式会社 | Batter for deep-fried food products |
| JPWO2018143215A1 (en) * | 2017-02-02 | 2019-11-21 | 日清フーズ株式会社 | Deep-fried clothes |
| EP3578059A4 (en) * | 2017-02-02 | 2020-08-05 | Nisshin Foods Inc. | BAKED DOUGH FOR FRIED FOOD PRODUCTS |
| WO2018174229A1 (en) * | 2017-03-24 | 2018-09-27 | 日清フーズ株式会社 | Mix for meat processing |
| JPWO2018174229A1 (en) * | 2017-03-24 | 2020-01-23 | 日清フーズ株式会社 | Meat processing mix |
| JP2019126314A (en) * | 2018-01-26 | 2019-08-01 | 日清フーズ株式会社 | Tempura batter mix |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2900060B2 (en) | 1999-06-02 |
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