JPH02295447A - Production of coating liquid for 'tempura' - Google Patents
Production of coating liquid for 'tempura'Info
- Publication number
- JPH02295447A JPH02295447A JP1115018A JP11501889A JPH02295447A JP H02295447 A JPH02295447 A JP H02295447A JP 1115018 A JP1115018 A JP 1115018A JP 11501889 A JP11501889 A JP 11501889A JP H02295447 A JPH02295447 A JP H02295447A
- Authority
- JP
- Japan
- Prior art keywords
- tempura
- coating liquid
- water
- wheat flour
- batter
- 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.)
- Pending
Links
- 238000000576 coating method Methods 0.000 title claims abstract description 23
- 239000011248 coating agent Substances 0.000 title claims abstract description 22
- 239000007788 liquid Substances 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 229920002752 Konjac Polymers 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000010485 konjac Nutrition 0.000 claims abstract description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 7
- 239000000252 konjac Substances 0.000 claims description 7
- 241001312219 Amorphophallus konjac Species 0.000 claims 1
- 241000209140 Triticum Species 0.000 abstract description 12
- 235000021307 Triticum Nutrition 0.000 abstract description 12
- 244000247812 Amorphophallus rivieri Species 0.000 description 13
- 238000002156 mixing Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (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、天ぷら用衣液の製造法に関し、更に詳細には
、コンニャク粉を必須の構成成分として添加する天ぷら
用衣液の製造法に関する．〈従来の技術〉
天ぷら用衣液は、通常小麦粉と水又は小麦粉と卵水等に
より調製され、種々の天ぷらの種と共に約１８０℃の油
で揚げられている。該衣液は、高温で加熱することによ
り急激な脱水現象を起こし、膨張して油を吸着するので
、加熱処理された衣液は，外観が不定形の凸凹形状を呈
し、クリスピー感を有する食感を味わうことができる。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for producing a tempura coating liquid, and more particularly, to a method for producing a tempura coating liquid in which konnyaku flour is added as an essential component. ．． <Prior Art> Tempura batter is usually prepared from wheat flour and water or wheat flour and egg water, etc., and is fried in oil at about 180° C. along with various tempura seeds. When the coating liquid is heated to high temperatures, it undergoes a rapid dehydration phenomenon, expands, and absorbs oil, so the heated coating liquid has an irregular, uneven appearance and is a food product with a crispy texture. You can feel the feeling.
従来華敗りの良い外観を呈し、且つクリスピー感を有す
る食感の天ぷら用衣液を調製するには、小麦粉に水を加
えた後、軽く撹拌して小麦粉が完全に溶解しない、即ち
ダマが残っている状態にし，使用する際には、衣液の温
度、粘度の変化及び油の温度，更には油中に投入する方
法等を調製する必要がある。Conventionally, in order to prepare a tempura batter that has a good appearance and a crispy texture, water is added to flour and then stirred gently to prevent the flour from completely dissolving, that is, to prevent lumps from forming. When using it in a state where it remains, it is necessary to adjust the temperature of the coating liquid, changes in viscosity, the temperature of the oil, and the method of putting it into the oil.
しかしながら、天ぷら用衣液を前記状態に！ＩｉＳする
場合，熟練者による手作業等では可能であるが、工業的
に，一定品質の天ぷらを多量に生産することは困離であ
るのが実状である。However, the tempura batter is in the above state! In the case of IiS, it is possible to do it manually by skilled workers, but the reality is that it is difficult to produce large quantities of tempura of a certain quality industrially.
〈発明が解決しようとする課題〉
本発明の目的は、油ちょう処理した際に、常に華散りの
良い外観を呈し，しがも食感がクリスピー感を有する天
ぷら用衣液の製造法を提供することにある。<Problems to be Solved by the Invention> The object of the present invention is to provide a method for producing a tempura batter that always has a bright appearance and has a crispy texture when fried with oil. It's about doing.
〈課題を解決するための手段〉
本発明によれば、小麦粉と水とを含む天ぷら用衣液を製
造するにあたり、前記衣液１００重量部に対して，コン
ニャク粉０．３〜１．３重量部添加することを特徴とす
る天ぷら用衣液の製造法が提供される．
以下本発明を更に詳細に説明する．
本発明の天ぷら用衣液の製造法では、小麦粉と水とを含
む衣液に，特定量のコンニャク粉を添加することを特徴
とする．
本発明に用いるコンニャク粉は，例えば洗浄，皮剥ぎ処
理をしたコンニャクィモを乾燥し、粉末に粉砕すること
により得ることができ，また市販のコンニャク粉を使用
することもできる．本発明の天ぷら用衣液を製造するに
は、小麦粉と水とを含む衣液１００重量部に対して、前
記コンニャク粉を０．３〜１．３重量部添加し、混合撹
拌することにより得ることができる。調製された天ぷら
用衣液中において、前記コンニャク粉は、周辺の水分を
吸収し，膨潤して，衣液中を浮遊，分散するので，天ぷ
らの種に付着させて、１８０℃程度の高温下，油ちょう
処理することにより，常に外観及び食感に優れた天ぷら
を得ることができる。前記コンニャク粉の添加割合が、
０．３＠量部未渦の場合には、油ちょう処理した際、外
観の華敗りが少なくなり、フリッター状を呈し、また、
１．３重量部を超える場合には，天ぷら用衣液が、天ぷ
らの種から離散し、揚げ玉等となって、天ぷら油中を浮
遊するので前記添加割合とする必要がある．
また前記小麦粉と水との混合割合は、特に限定されるも
のではないが、好ましくは、小麦粉１００重量部に対し
て、水１２０〜１５０重量部，特に好ましくは１３０〜
１４０重量部の範囲である。<Means for Solving the Problems> According to the present invention, in producing a tempura coating liquid containing wheat flour and water, 0.3 to 1.3 parts by weight of konnyaku flour is added to 100 parts by weight of the coating liquid. Provided is a method for producing a tempura batter, which is characterized in that a tempura batter is added to the batter. The present invention will be explained in more detail below. The method for producing a tempura batter according to the present invention is characterized by adding a specific amount of konnyaku flour to a batter containing wheat flour and water. The konjac powder used in the present invention can be obtained, for example, by drying washed and peeled konjac root and pulverizing it into powder, or commercially available konjac powder can also be used. To produce the tempura coating liquid of the present invention, 0.3 to 1.3 parts by weight of the konnyaku flour is added to 100 parts by weight of the coating liquid containing wheat flour and water, and the mixture is mixed and stirred. be able to. In the prepared tempura coating liquid, the konnyaku powder absorbs surrounding moisture, swells, and floats and disperses in the tempura coating liquid. By treating the tempura with oil, you can always obtain tempura with excellent appearance and texture. The addition ratio of the konjac powder is
0.3＠When the weight part is not swirled, the appearance becomes less faded and fritter-like when treated with oil, and
If it exceeds 1.3 parts by weight, the tempura batter will separate from the tempura seeds, become fried balls, etc., and float in the tempura oil, so it is necessary to maintain the above addition ratio. The mixing ratio of the flour and water is not particularly limited, but preferably 120 to 150 parts by weight, particularly preferably 130 to 150 parts by weight of water to 100 parts by weight of wheat flour.
The range is 140 parts by weight.
更に前記混合撹拌条件は、コンニャク粉，小麦粉及び水
の含有割合により異なるが、コンニャク粉が天ぷら用衣
液中に分散される程度に撹拌するのが好ましい．
本発明において裏造される天ぷら用衣液は、好ましくは
製造後，２時間以内迄に、天ぷらの種に付着させ油ちょ
う処理するのが望ましい．この際製造された天ぷら用衣
液を２時間を超える時間放置すると、油ちょう処理した
際に外観がフリッター状を呈し，また衣液の粘度が上が
るので、食した際にクリスビー感が得られない恐れがあ
る．く発明の効果〉
本発明の天ぷら用衣液の製造方法では、油ちょう処理し
た際に常に華散りに優れた外観を呈し，且つクリスピー
感を有する天ぷら用衣液を製造することができるので，
天ぷらの大量生産等，工業的に極めて有用である．
〈実施例〉
以下本発明を実施例及び比較例により更に詳細に説明す
るが，本発明は，これらに限定されるものではない．尚
例中の部は重量部を示す。Further, the mixing and stirring conditions described above vary depending on the content ratios of konjac flour, wheat flour, and water, but it is preferable to stir the mixture to such an extent that the konjac flour is dispersed in the tempura batter. The tempura batter used in the present invention is desirably applied to the tempura seeds and treated with oil, preferably within 2 hours after production. If the tempura batter prepared at this time is left for more than 2 hours, it will have a fritter-like appearance when fried and the viscosity of the batter will increase, making it impossible to get a crispy texture when eaten. There is a fear. Effects of the Invention In the method for producing a tempura coating liquid of the present invention, it is possible to produce a tempura coating liquid that always exhibits an excellent appearance and has a crispy texture when fried with oil.
It is extremely useful in industrial applications such as mass production of tempura. <Examples> The present invention will be explained in more detail below using Examples and Comparative Examples, but the present invention is not limited to these. Note that parts in the examples indicate parts by weight.
夫産青よ
５℃以下の冷水１５０部に小麦粉１００部を添加し、１
２Ｏｒｐｍのホイッパー付ドウミキサーで１分間撹拌混
合し，衣液を調製した．次いで得られた衣液にコンニャ
ク粉１．５部を添加し，再度撹拌して天ぷら用衣液を製
造した．次に製造直後の前記天ぷら用衣液を、ポテトの
周囲に付着させ，予め１８０℃に加熱した天ぷら油によ
り２分間油ちょう処理したところ，天ぷら用衣液は，外
観の華散りに優れており、しかもクリスピー感を有する
歯ざわりを呈していた．
土笠五よ
コンニャク粉の添加量を０．５部にした以外は，実施例
１と同様に天ぷら用衣液を調製し，ポテトの周囲に付着
させた後、油ちょう処理を行ったところ、外観の華散り
が少なく，フリッター状の天ぷらとなり、実施例１のよ
うなクリスピー感は得られなかった．
ル遣υＬｋAdd 100 parts of wheat flour to 150 parts of cold water below 5℃,
A batter was prepared by stirring and mixing for 1 minute using a 2 Orpm dough mixer with a whipper. Next, 1.5 parts of konnyaku powder was added to the resulting coating liquid and stirred again to produce a tempura coating liquid. Next, the above-mentioned tempura batter immediately after production was applied around the potatoes and fried for 2 minutes with tempura oil preheated to 180°C, and the tempura batter had an excellent appearance. Moreover, it had a crispy texture. Goyo Tsuchikasa A tempura coating liquid was prepared in the same manner as in Example 1, except that the amount of konnyaku powder added was 0.5 parts, and after applying it around the potatoes, the batter was treated with oil. The tempura had a fritter-like appearance with less fluffy appearance and did not have the same crispy texture as in Example 1. Le dispatch υLk
Claims (1)
前記衣液１００重量部に対して、コンニャク粉０．３〜
１．３重量部添加することを特徴とする天ぷら用衣液の
製造法。In producing a tempura batter containing flour and water,
Konjac powder 0.3 to 100 parts by weight of the coating liquid
A method for producing a tempura batter, characterized by adding 1.3 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1115018A JPH02295447A (en) | 1989-05-10 | 1989-05-10 | Production of coating liquid for 'tempura' |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1115018A JPH02295447A (en) | 1989-05-10 | 1989-05-10 | Production of coating liquid for 'tempura' |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02295447A true JPH02295447A (en) | 1990-12-06 |
Family
ID=14652210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1115018A Pending JPH02295447A (en) | 1989-05-10 | 1989-05-10 | Production of coating liquid for 'tempura' |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02295447A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2013042792A1 (en) * | 2011-09-23 | 2015-03-26 | 株式会社渡邉洋行 | Food modifier and oil-cooked food modified thereby |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6291152A (en) * | 1985-10-17 | 1987-04-25 | Higashimaru Shoyu Kk | Production of retort food consisting of fried food |
-
1989
- 1989-05-10 JP JP1115018A patent/JPH02295447A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6291152A (en) * | 1985-10-17 | 1987-04-25 | Higashimaru Shoyu Kk | Production of retort food consisting of fried food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2013042792A1 (en) * | 2011-09-23 | 2015-03-26 | 株式会社渡邉洋行 | Food modifier and oil-cooked food modified thereby |
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