JPH048255A - Frozen tempura (japanese fried cooking) and its preparation - Google Patents

Abstract

PURPOSE:To obtain tempura having excellent flavor, texture, color and light crispy texture even heated in an electronic range by attaching a specific coating material on food to be fried, coated with soluble gelatin, frying in oil and quickly freezing. CONSTITUTION:100-140 pts.wt. water is added to 100 pts.wt. tempura flour containing 70-95wt.% wheat flour and 30-5wt.% one, two or more species of low-viscous processed starch selected from roasted dextrin, oxidized starch, low-viscous starch treated with said, etherified starch and esterified starch to obtain a coating solution. Next, food to be fried is dipped in an aqueous solution containing 0.5-10% water-soluble gelatin at 60-70 deg.C and cooled to below room temperature, then dipped in said coating solution to attach the coating material, thus fried in oil at 170-180 deg.C for 2-3min and quickly frozen to below -20 deg.C.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides the characteristic "shaky" and light texture of tempura immediately after frying even when heated in a microwave oven. The present invention relates to frozen tempura that maintains its texture over a long period of time, and a method for producing the same.

[Conventional technology and its problems]

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 ``shakira'', a unique feature of tempura and fries.
The texture could not be obtained.

Conventionally, it has been known to incorporate α-starch in order to improve the flavor of fried foods, 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 and sticky, and the ``shakino'' characteristic of fried foods is lost.

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.

However, there was a problem in that sugar, starch, and dextrin could not provide the light, crunchy texture of tempura that Japanese people like.

[Purpose of the invention]

Frozen tempura according to the present invention solves the above-mentioned problems, and is heated in a short time by high-frequency heating in a microwave oven, etc., and has a light and "shakino" texture that is exactly the same as tempura immediately after the oil source. To provide a new frozen tempura with good texture and a non-sticky coating, and a method for producing the same.

[Means for solving problems]

In order to achieve the above object, the frozen tempura of the present invention has an ingredient coated with soluble gelatin containing one or more selected from roasted dextrin, oxidized starch, low viscosity acid-treated starch, etherified starch, and esterified starch. It uses a tempura flour batter whose main ingredient is wheat flour containing 5 to 30% by weight of low-viscosity modified starch consisting of two or more types of starch, and its manufacturing method involves mixing the ingredients with 0.0% of soluble gelatin. After being immersed in a 5-10% solution, it is cooled, and then a low-viscosity process consisting of one or more selected from roasted dextrin, oxidized starch, low-viscosity acid-treated starch, etherified starch, and esterified starch is applied. A coating liquid of tempura flour, whose main ingredient is wheat flour containing 5 to 30% by weight of starch, is applied, and after being boiled in oil, it is quickly frozen.

The present invention will be specifically explained below.

Examples of ingredients for tempura of the present invention include carrots,
Ingredients used in regular tempura, such as potatoes, onions, vegetables such as kapocha, burdock, and green peppers, seafood such as shrimp, squid, crab, and scallops, meat, and mushrooms such as shiitake and matsutake. can be used for anything. Such ingredients may be mixed with soluble gelatin (for example, JP-A-61-163
0.5 to 1 of gelatin disclosed in Japanese Patent No. 963, or GP-88 sold by Gourmet Japan Co., Ltd.)
Immerse in a 0% aqueous solution, preferably a 1-4% aqueous solution. Various conditions can be selected for this dipping depending on the ingredients. Normally, all you need to do is soak it at room temperature (around 20℃) for a few seconds.
60-70 to promote slight heating and penetration of gelatin
In the present invention, after soaking this ingredient in a soluble gelatin solution, it may be boiled in an aqueous gelatin solution at Cooling is important. This cooling is done to solidify the gelatin solution on the outer surface of the ingredients and form a coating layer by cooling to below room temperature, preferably below 10°C in a refrigerator.Next, the tempura batter is applied to this. However, before that, it is preferable to dust the ingredients with flour if necessary. As flour, flour, starch, various edible acid-treated starches, various animal and vegetable proteins, or one or more of these can be used. A mixture of two or more ingredients can be used.Next, these ingredients are added to the batter for tempura, and the batter consists mainly of flour,
(preferably wheat flour 70-95% by weight), roasted dextrin, oxidized starch, low viscosity acid-treated starch, etherified starch,
5 to 30% by weight (preferably 10% by weight) of low viscosity modified starch consisting of one or more types selected from esterified starches.
It is preferable to add 100 to 140 parts by weight of water to 100 parts by weight of tempura flour (~25% by weight). If necessary, a small amount of salt, sugar, and various other seasonings and spices can be added to this tempura flour. As the low-viscosity modified starch, an edible modified starch having a 5% concentration measured by a B-type rotational viscometer at 30° C. of 4500 CPS or less (preferably 1000 CPS or less) is suitable.

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 4,500 cps or less (particularly preferably 50 to 1,000 CPS) at 30°C at a 5% concentration by oxidation with hypochlorous acid, for example. The amount of chlorine is 1 anhydrous starch
Oxidized starch treated in a range of 0.005 parts by weight to 0.055 parts by weight per part by weight is optimal. Further, examples of the esterified starch include acetic acid starch, phosphoric acid starch, succinic acid starch, and the like. Examples of etherified starch include hydroxypropyl starch and carboxymethyl starch, but etherified starch and esterified starch are modified edible starches (f
The oil source, preferably highly modified, is carried out under normal conditions, within the range permitted by the provisions of the
For example, it may take 2 to 3 minutes at 170 to 180"C, but is not limited to this. After the oil source is rapidly frozen, sufficient cooling during this time will further enhance the effect of the present invention. preferred above.

Cooling can be done by any method for normal use, but the temperature is 10°C.
Cooling under the following chilled conditions is preferable in terms of shortening the cooling time, and cooling under the conditions of 0 to 5°C for 30 minutes is optimal.

For quick freezing, it is best to freeze at a temperature as low as -20°C or less, and in a short period of time. The quick freezing may be carried out before or after the tempura of the present invention is backed.

[Example〕 Hereinafter, the present invention will be explained in more detail by giving examples.

(Example 1) Thinly sliced Japanese sweet potatoes or onions were added to a 3% solution of soluble gelatin (GP-88 manufactured by Gourmet Japan).
After blanching at 0 to 90°C, store in a refrigerator at 0 to 5°C for about 20 minutes.
After cooling for several minutes, a dusting powder made of wheat flour and starch was applied, and 15% by weight of roasted dextrin, 5% by weight of cornstarch, 5% by weight of rice flour, 1.5% by weight of baking powder, and 73.5% by weight of thin-blade flour were added. Tempura flour consisting of 10%
0 parts by weight was immersed in a coating liquid of 120 parts by weight of water, coated, heated at 175°C for about 2 minutes and 30 seconds, and then
After cooling in a refrigerator at 5°C for about 30 minutes and freezing at -25°C for about 2 hours, the mixture was placed in a plastic bag and sealed. After keeping it frozen for about 10 days, I took it out of the plastic bag, put it on a plate, heated it in the microwave (600W) for 1.2 minutes, and ate it.The tempura had a light texture with a crunchy batter. Obtained.

〔Effect of the invention〕

Since the frozen tempura according to the present invention is configured as described above, it can be fried with excellent flavor, texture, and color tone in a short period of time by simply heating the frozen tempura with high frequency for about 1 minute and 30 seconds in a microwave oven or the like. Not only does it have the same texture as tempura immediately after cooking, but it also has a light and "shaky" texture. The frozen tempura according to the present invention may be heated in an oven, re-fried or other methods, and if it is frozen in a film package, it may be immersed in boiling water as it is to thaw and heat. According to the present invention, it is possible to obtain tempura with sufficiently good flavor and "shaky" texture even through such heating.

Claims (2)

[Claims] (1) 5 types of low-viscosity processed starch consisting of one or more types selected from roasted dextrin, oxidized starch, low-viscosity acid-treated starch, etherified starch, and esterified starch are added to the ingredients coated with soluble gelatin. Frozen tempura characterized by using a tempura flour batter whose main ingredient is wheat flour containing ~30% by weight. (2) After immersing the ingredients in a 0.5-10% solution of soluble gelatin, it is cooled, and then a mixture of roasted dextrin, oxidized starch, low-viscosity acid-treated starch, etherified starch, and esterified starch is added to the 0.5-10% solution of soluble gelatin. Frozen tempura, which is characterized in that it is coated with a coating liquid of tempura flour whose main ingredient is wheat flour containing 5 to 30% by weight of one or more types of low-viscosity modified starch, and then quickly frozen after being soaked in oil. manufacturing method.