JPH03259059A - Dried fry of mixed ingredients and its production - Google Patents
Dried fry of mixed ingredients and its productionInfo
- Publication number
- JPH03259059A JPH03259059A JP2059546A JP5954690A JPH03259059A JP H03259059 A JPH03259059 A JP H03259059A JP 2059546 A JP2059546 A JP 2059546A JP 5954690 A JP5954690 A JP 5954690A JP H03259059 A JPH03259059 A JP H03259059A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- ingredients
- dried
- tempura
- parts
- 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
- 239000004615 ingredient Substances 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 239000011248 coating agent Substances 0.000 claims abstract description 18
- 238000000576 coating method Methods 0.000 claims abstract description 18
- 235000013311 vegetables Nutrition 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 12
- 235000010855 food raising agent Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 2
- 239000002075 main ingredient Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 230000008961 swelling Effects 0.000 abstract description 7
- 239000003795 chemical substances by application Substances 0.000 abstract description 6
- 229940037003 alum Drugs 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000002378 acidificating effect Effects 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 239000006185 dispersion Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 8
- 235000012149 noodles Nutrition 0.000 description 8
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000019270 ammonium chloride Nutrition 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- 240000005528 Arctium lappa Species 0.000 description 2
- 235000003130 Arctium lappa Nutrition 0.000 description 2
- 235000008078 Arctium minus Nutrition 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 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
- 239000002253 acid Substances 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019691 monocalcium phosphate Nutrition 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- WZUKKIPWIPZMAS-UHFFFAOYSA-K Ammonium alum Chemical compound [NH4+].O.O.O.O.O.O.O.O.O.O.O.O.[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O WZUKKIPWIPZMAS-UHFFFAOYSA-K 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical class OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 240000008100 Brassica rapa Species 0.000 description 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 240000008955 Dioscorea japonica Species 0.000 description 1
- 235000005251 Dioscorea japonica Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 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
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000001744 Sodium fumarate Substances 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 235000011124 aluminium ammonium sulphate Nutrition 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 229960001040 ammonium chloride Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- MSJMDZAOKORVFC-SEPHDYHBSA-L disodium fumarate Chemical compound [Na+].[Na+].[O-]C(=O)\C=C\C([O-])=O MSJMDZAOKORVFC-SEPHDYHBSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229940050411 fumarate Drugs 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 235000014380 magnesium carbonate Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229910000150 monocalcium phosphate Inorganic materials 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 1
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 229940005573 sodium fumarate Drugs 0.000 description 1
- 235000019294 sodium fumarate Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は乾燥かきあげ天ぷらとその製造方法に関するも
のであり、詳しくは熱湯を注ぐだけ、または熱い麺つゆ
、天つゆ等に浸漬することにより衣部分が短時間で容易
に軟化し、衣部分が崩れ、天ぷら素材が熱湯またはつゆ
汁中に分散する乾燥かきあげ天ぷらとその製造方法に関
するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to dried kakiage tempura and a method for producing the same. The present invention relates to dried kakiage tempura that is easily softened in a short time, the batter part crumbles, and the tempura ingredients are dispersed in boiling water or soup stock, and a method for producing the same.
従来から即席麺やバック麺の具として長期間保存可能な
乾燥天ぷらが種々製造されてきた。これらはいずれも熱
湯を注いでも具がふやけずに揚げたでの天ぷらのような
シャキラとした食感を得ることを目的として作られたも
のであって、例えば、衣液のＰＨが５．０〜６．０で、
且つその水分が１０％以下とした乾燥天ぷら（特公昭６
３−１０９８７号公報）或いは衣の水分が１０〜３０％
になるまで油深したのち、減圧雰囲気下でマイクロ波を
照射し、水分７％以下まで乾燥する方法（特開昭６１−
２０９５５６号公報）等が試みられていた。これらによ
って作られた天ぷらは、前述したように湯につけても通
常の天ぷらと変わらないシャキラとした食感が得られる
ことから、カップ入りめんの具として多量生産、消費さ
れ所期の目的を達している。BACKGROUND ART Various kinds of dried tempura that can be stored for a long time as ingredients for instant noodles or bag noodles have been produced. All of these were made with the aim of achieving a crunchy texture similar to deep-fried tempura without causing the ingredients to get soggy even when poured with boiling water.For example, the pH of the coating liquid is 5.0. ~6.0,
Dried tempura with a moisture content of 10% or less (Tokuko Sho 6)
3-10987) or the moisture content of the batter is 10 to 30%.
After soaking the oil to a depth of
209556) etc. have been attempted. As mentioned above, tempura made using these methods retains the same crunchy texture as regular tempura even when soaked in hot water, so it is mass-produced and consumed as an ingredient in cup noodles, achieving its intended purpose. ing.
しかしながら、これらの乾燥天ぷらは一面において、衣
部分が溶けにくく、衣と具材とが分離しないので、衣部
分ばかりが大きく具材は小さいので、好ましい食感が得
られないばかりでなく、素材本来の色とか風味を賞味で
きなかった。また、衣が溶けてもだんご状になり、湯が
濁る等の問題点があった。However, one aspect of these dried tempuras is that the coating part is difficult to dissolve and the batter and ingredients do not separate, so the coating part is large and the ingredients are small, so not only do you not get a desirable texture, but the ingredients are not as good as they should be. I couldn't appreciate the color or flavor. In addition, there were other problems, such as the batter forming a dumpling-like shape even when it melted, and the water becoming cloudy.
本発明はこのような問題点を解決した従来のに燥天ぷら
とは全く異質のもので、熱湯や熱いつゆ汁中につけると
極めて短時間（約３分以内）了Ｒ部分が容易に溶は崩れ
、具材が麺つゆの中に均一に分散して露出し、喫食前に
どのような具材が入っているか分り、素材本来の持つ色
や味を賞味できるかきあげ天ぷらとその製造方法を提供
するものである。The present invention is completely different from the conventional dried tempura that solves these problems.When immersed in boiling water or hot soup soup, the R part easily dissolves within a very short time (within about 3 minutes). We provide kakiage tempura and its manufacturing method that allows you to enjoy the original color and flavor of the ingredients by collapsing and exposing the ingredients evenly dispersed in the noodle soup, allowing you to know what ingredients are in the noodles before eating. It is something to do.
上記目的を遠戚するために、本発明の乾燥かきあげ天ぷ
らは、野菜を主体とする具材１００重量部と、５３１ｉ
ｉ％以下の水分と、２．０〜５．０重量％の塩類とを含
む小麦粉を主成分とする衣部分３０〜８０重量部とから
なり、また、その製造方法は野菜を主体とする具材１０
０重量部を、小麦粉を主成分とし、膨剤を２〜５重量％
含む天ぷら粉３０〜８０重景部に水３０〜８０重量部を
加えて得られたＰＨ７〜９の衣液に浸漬の後油渫し、全
体の水分含量が１〜８重量％になるように乾燥するもの
である。In order to achieve the above object, the dried kakiage tempura of the present invention contains 100 parts by weight of ingredients mainly composed of vegetables, and 531 parts by weight of ingredients mainly composed of vegetables.
It consists of 30 to 80 parts by weight of a batter mainly made of wheat flour containing less than i% moisture and 2.0 to 5.0 weight % of salts, and its manufacturing method is based on vegetable-based ingredients. material 10
0 parts by weight, wheat flour as the main ingredient and leavening agent in 2-5% by weight
After immersing in a coating liquid with a pH of 7 to 9 obtained by adding 30 to 80 parts by weight of water to 30 to 80 parts of tempura flour containing 30 to 80 parts of tempura flour, the mixture is soaked in oil until the total moisture content is 1 to 8% by weight. It dries.
以下、本発明の詳細な説明する。The present invention will be explained in detail below.
本発明における、野菜を主体とする具材とは、通常のか
きあげに使用される野菜なら何でも良く、例えば、にん
じん、玉ねぎ、ごぼう、さつまいも。In the present invention, the vegetable-based ingredients may be any vegetables that are commonly used in kakiage, such as carrots, onions, burdock, and sweet potatoes.
しゃがいも、だいこん、かぶら、かぼちゃ、その他の緑
色、黄色野菜とも良い。これらの野菜は通常細断して使
用することが好ましく、細断することにより油深の際に
火通りが良くなり、また油源後も乾燥が容易となり、乾
燥時間が短縮される。Potatoes, radishes, turnips, pumpkins, and other green and yellow vegetables are also good. It is usually preferable to use these vegetables in shreds; by shredding, they will cook better when soaked in oil, and will also be easier to dry after being soaked in oil, reducing drying time.
本発明において、衣の主成分となるのは小麦粉であって
、中力粉、薄力粉の使用が好ましいが、加熱等の処理に
より麺質を殺した強力粉や準強力粉でも差支えない。小
麦粉以外にこれを越えない量の範囲で穀粉（例えば米粉
、大麦粉、コーンフラワー、コーングリッツをはしめと
する各種の穀粉）や各種の澱粉（例えばコーンスターチ
、小麦でんぷん、米でんぷん等の穀物澱粉や馬鈴薯でん
ぷん、せ薯でんぷん、タピオカでんぷんやそれらのα化
でんぷん、加工澱粉等）を必要に応して本発明に支障の
ない範囲で加えることができる。In the present invention, the main component of the batter is wheat flour, and it is preferable to use medium-strength flour or weak flour, but strong flour or semi-strong flour whose noodle quality has been destroyed by a treatment such as heating may also be used. In addition to wheat flour, cereal flour (e.g. rice flour, barley flour, corn flour, various types of flour including corn grits) and various starches (e.g. cornstarch, wheat starch, rice starch, etc.) and potato starch, in an amount not exceeding this amount. Starch, Japanese yam starch, tapioca starch, pregelatinized starches thereof, modified starches, etc.) can be added as necessary within a range that does not interfere with the present invention.
本発明における膨剤としては、アルカリ性膨剤として重
炭酸ナトリウム（！曹）、炭酸アンモニウム、重炭酸ア
ンモニウム、炭酸カルシウム、炭酸マグネシウム等。Examples of the swelling agent in the present invention include alkaline swelling agents such as sodium bicarbonate (!soda), ammonium carbonate, ammonium bicarbonate, calcium carbonate, and magnesium carbonate.
また、酸性膨剤としては、みょうばん、焼みょうばん、
焼アンモニウムみょうばん、塩化アンモニウム、フマル
酸グルコノデルタラクトン、酸性ビロリン酸カルシウム
、第１リン酸カルシウム。In addition, acidic leavening agents include alum, baked alum,
Calcined ammonium alum, ammonium chloride, glucono delta lactone fumarate, calcium acid birophosphate, monocalcium phosphate.
フマル酸ナトリウム、酒石酸水素カリウム等。Sodium fumarate, potassium hydrogen tartrate, etc.
通常に使用される膨剤から選ばれる１種または２種以上
の混合物を使用することができるが、重炭酸塩類または
炭酸塩を主体として各種酸性膨剤を組合わせて衣液ＰＨ
を７〜９に調整して使用するのが好適である。ＰＨの調
整の補助として各種酸やアルカリ塩などを使用すること
もできる。One type or a mixture of two or more of commonly used leavening agents can be used, but bicarbonates or carbonates can be used in combination with various acidic leavening agents to improve the pH of the coating solution.
It is preferable to adjust the value to 7 to 9 before use. Various acids, alkali salts, etc. can also be used to assist in pH adjustment.
本発明において使用される膨剤の量は、天ぷらの風味を
損なわない範囲で多い方が好ましく、天ぷら粉の膨剤含
有量が２重量％以下では、かきあげ天ぷらを湯戻しした
時の分散や湯溶けが悪く、５重量％以上になると苦味、
渋味等の膨剤の味が衣の風味を損なう。The amount of leavening agent used in the present invention is preferably as large as possible without impairing the flavor of the tempura. It is difficult to dissolve, and if it exceeds 5% by weight, it tastes bitter.
The taste of leavening agents, such as astringency, impairs the flavor of the batter.
本発明においては、これら原料以外に卵、卵白。In the present invention, eggs and egg whites are used in addition to these raw materials.
卵黄、大豆蛋白、ミルク蛋白、ミルクカゼイン等の動植
物蛋白５食塩、各種調味料、香辛料、各種副材料を必要
に応して添加できる。Animal and vegetable proteins such as egg yolk, soybean protein, milk protein, and milk casein, salt, various seasonings, spices, and various auxiliary materials can be added as necessary.
本発明のかきあげ天ぷらにおいて具材１００重量部に対
する衣部分の比率は３０〜８０重量部がよく、この範囲
で具材を衣でつないで乾燥かきあげ天ぷらを作るに十分
な衣の量が得られ、しかも乾燥かきあげ天ぷらを湯戻し
した時に衣が熱湯で容易に崩れ溶は具材の本来の色と風
味を賞味することができる。In the kakiage tempura of the present invention, the ratio of the batter to 100 parts by weight of the ingredients is preferably 30 to 80 parts by weight, and within this range, a sufficient amount of batter can be obtained to connect the ingredients with the batter to make dried kakiage tempura. Moreover, when the dried kakiage tempura is rehydrated in hot water, the batter easily crumbles in hot water, allowing the original color and flavor of the ingredients to be enjoyed.
本発明における衣液の調整には、水の量に対して天ぷら
粉または小麦粉を中心とする衣用の材料ｌ：工ないし、
その前後になるように加えることができ、この水と粉の
量の比率を変えることによって衣液の粘度が変えられ、
具材に対する衣部分の比率を調節することができる。す
なわち、この具材１００重量部に対する表部の比率を３
０〜８０重量部にするために衣液を調整する際に、天ぷ
ら粉の量を具材１００重量部に対して３０〜８０重量部
と水の量を３０〜８０重量の範囲で変えることができる
。In order to adjust the coating liquid in the present invention, the ingredients for the batter, mainly tempura powder or wheat flour, are mixed with the amount of water.
By changing the ratio of water and flour, you can change the viscosity of the coating liquid.
You can adjust the ratio of batter to ingredients. In other words, the ratio of the surface portion to 100 parts by weight of this ingredient is 3.
When adjusting the coating liquid to make it 0 to 80 parts by weight, the amount of tempura powder can be changed from 30 to 80 parts by weight and the amount of water can be changed from 30 to 80 parts by weight per 100 parts by weight of ingredients. can.
本発明においては乾燥かきあげ天ぷらの全体（具材も衣
部分も合わせた）の水分含量が１〜８重量％であること
が好ましく、水分含量が１重量％未満では乾燥かきあげ
天ぷらの衣の湯戻りが悪くばりっとさは有っても衣が硬
く、本発明の目的とする湯戻しによって、衣が容易に崩
れ溶けることは困難であり、本発明におけるような具材
が衣とばらばらになるという目的を達威し難くなる。ま
た水分含量を８重量％を越えると、本発明の野菜を主体
とする具材が腐敗し易くなり、長期間の保存に耐えられ
なくなる。In the present invention, it is preferable that the moisture content of the entire dried kakiage tempura (including ingredients and batter) is 1 to 8% by weight, and if the moisture content is less than 1% by weight, the batter of the dried kakiage tempura may be rehydrated in hot water. Although it has a bad texture and is chewy, the batter is hard, and it is difficult for the batter to easily crumble and dissolve when reconstituted with hot water, which is the purpose of the present invention, and the purpose of the present invention is to prevent the ingredients from falling apart from the batter. becomes difficult to achieve. Furthermore, if the water content exceeds 8% by weight, the vegetable-based ingredients of the present invention will easily spoil and will not be able to withstand long-term storage.
本発明における乾燥かきあげ天ぷらの水分を１〜８重量
％に乾燥するためには、具材に衣液を浸漬し、衣液を適
量付着させた後、通常の天ぷらの製造法によって油深し
、任意の方法によって乾燥することができるが、好まし
くは乾燥かきあげ天ぷらの水分が２〜５重量％にするの
がよく、この範囲では湯戻しにより衣部分がよく溶は崩
れ具材が分散し、ばらばらになり易く、衣が具材から離
れて具材が湯の中に露出し、具材の湯戻りが良くなると
同時に具材本来の味と色や風味を賞味することができる
。In order to dry the dried kakiage tempura in the present invention to a moisture content of 1 to 8% by weight, the ingredients are immersed in a coating liquid, an appropriate amount of coating liquid is attached to the ingredients, and then soaked in oil using a normal tempura manufacturing method. Drying can be done by any method, but preferably the water content of the dried kakiage tempura should be 2 to 5% by weight.In this range, the batter will melt well when rehydrated with hot water, and the ingredients will disperse and fall apart. The batter separates from the ingredients and the ingredients are exposed in the hot water, making it easier for the ingredients to return to the hot water and allowing you to enjoy the original taste, color, and flavor of the ingredients.
本発明における乾燥かきあげ天ぷらの水分を２〜５重量
％にするには、減圧または真空乾燥を適用するのがよく
、この際に遠赤外線や赤外線、電磁波その他の方法によ
る加熱を併用するとよい。In order to bring the moisture content of the dried kakiage tempura to 2 to 5% by weight in the present invention, reduced pressure or vacuum drying is preferably applied, and at this time, heating by far infrared rays, infrared rays, electromagnetic waves, or other methods may be used in combination.
更に良品質のかきあげ天ぷらを得るには、凍結乾燥法を
適用することがよく、これによって衣の湯戻りが良く、
衣が容易に溶は崩れ分散し易くなる。In order to obtain even better quality kakiage tempura, it is best to use the freeze-drying method, which allows the batter to rehydrate better.
The batter will crumble and disperse easily.
このようにして得られた乾燥かきあげ天ぷらは熱湯に浸
漬することにより約３分前後で衣が溶は崩れ、中の具材
が湯の中に露出し、分散することができ、即席麺をはし
め包装茹で麺のインスタント具材として、また各種のめ
ん類と組合わせて広範囲に使用できる。When the dried kakiage tempura thus obtained is immersed in boiling water, the batter collapses in about 3 minutes, and the ingredients inside are exposed and dispersed in the hot water, allowing instant noodles to be tied together. It can be widely used as an instant ingredient for packaged boiled noodles and in combination with various types of noodles.
また、本発明における乾燥かきあげ天ぷらは、その衣部
分を５倍量の湯で溶かしてそのＰＨを測定するとＰＨが
ほぼ５〜７の範囲に入ることが認められた。Furthermore, when the battered portion of the dried kakiage 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 approximately in the range of 5 to 7.
以下、°本発明を更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
にんしん、玉ねぎ、ごぼうの細断した野菜１００重量部
に下記配合組成の天ぷら粉を５０重量部を５０重量部の
水に混ぜて軽く撹拌して得たＰＨ７，５の衣液に浸漬し
た。Example 1 100 parts by weight of shredded vegetables such as carrots, onions, and burdock were mixed with 50 parts by weight of tempura flour having the composition shown below in 50 parts by weight of water, and the mixture was lightly stirred and immersed in a coating liquid with a pH of 7.5. did.
天ぷら粉の組成
小麦粉（薄刃物） ７７重量％
コーンスターチ １０ 〃
米粉 １０〃
重曹 １．８〃
ミョウバン １ 〃
塩化アンモン ０．２〃
これを１７０°Ｃで２分間油渫し、遠心分離機にかけて
十分に油を切ったのち、真空凍結乾燥機で１０時間乾燥
し、天ぷら全体の水分３．５重量％の乾燥天ぷらを得た
。得られた衣のＰＨは６．２であった。Composition of tempura flour Wheat flour (thin cutlery) 77% by weight Cornstarch 10 Rice flour 10 Baking soda 1.8 Alum 1 Ammonium chloride 0.2 Boil this in oil at 170°C for 2 minutes, put it in a centrifuge, and mix thoroughly. After draining the oil, it was dried in a vacuum freeze dryer for 10 hours to obtain dried tempura with a total water content of 3.5% by weight. The pH of the resulting batter was 6.2.
実施例２
にんしん、玉ねぎ、馬鈴薯を細断した野菜と２〜３匹の
ボイルしたむきえびからなる具材１００重量に、下記配
合組成の天ぷら粉４５重量部を４５重量部の水に混ぜて
軽く撹拌し、各種ＰＨの衣液を得てこれに上記具材を浸
漬した。Example 2 45 parts by weight of tempura flour having the following composition was mixed with 45 parts by weight of water to 100 parts by weight of ingredients consisting of shredded vegetables such as carrots, onions, and potatoes and 2 to 3 boiled shrimps. Stirring was performed to obtain coating liquids with various pH values, and the above-mentioned ingredients were immersed in the coating liquids.
天ぷら粉の組成；Ａ Ｂ ＣＤ Ｅ（重量
％）
小麦粉（薄刃物） ７５ ８１ ７７ ７７．
５ ７８コーンスターチ １０ １０ ２０
− ５米粉 １０ ５ − ２．０１５
重曹 ２．９２．２１．６１．９１．３焼みょうば
ん １．８ １．６ ０．４塩化アンモニウム
−０，２−０，３フマル酸 ０．３
第１リン酸カルシウムーー１．０
乳酸カルシウム − −−０，３０，７衣液のＰ
Ｈ７７，４８８，４９
衣は溶けて崩れ十分に分散した。しかし、Ａ、 Ｂで
はやや苦味と渋味があった。Composition of tempura flour; A B CD E (wt%) Wheat flour (thin cutlery) 75 81 77 77.
5 78 Cornstarch 10 10 20
- 5 Rice flour 10 5 - 2.015 Baking soda 2.92.21.61.91.3 Baked alum 1.8 1.6 0.4 Ammonium chloride
-0,2-0,3 fumaric acid 0.3 Monobasic calcium phosphate -1.0 Calcium lactate - --0,30,7 P of coating liquid
H77,488,49 The batter melted and crumbled and was sufficiently dispersed. However, A and B had a slightly bitter and astringent taste.
本発明によれば、上記のように構成されているので、従
来の天ぷらと違って熱湯に浸すと短時間で表部分が溶は
崩れ、天ぷらの具材が麺つゆの中に均一に分散して露出
するから、喫食前にどのような具材が入っているか分る
と共に素材本来の持つ色や味を賞味できるものである。According to the present invention, since the structure is as described above, unlike conventional tempura, when immersed in hot water, the surface part disintegrates in a short time, and the tempura ingredients are uniformly dispersed in the noodle soup. This allows you to see what kind of ingredients are in the food before you eat it, and also allows you to enjoy the original color and taste of the ingredients.
Claims (5)
以下の水分と、２．０〜５．０重量％の塩類とを含む小
麦粉を主成分とする衣部分３０〜８０重量部とからなる
ことを特徴とする乾燥かきあげ天ぷら。(1) 100 parts by weight of vegetable-based ingredients and 5% by weight
Dry kakiage tempura characterized by comprising 30 to 80 parts by weight of a batter mainly composed of wheat flour containing the following water content and 2.0 to 5.0 weight % of salts.
された請求項１に記載の乾燥かきあげ天ぷら。(2) The dried kakiage tempura according to claim 1, which is dried so that the total water content is 1 to 8% by weight.
になるように乾燥された請求項１に記載の乾燥かきあげ
天ぷら。(3) The total moisture content is 2-5% by weight by freeze-drying.
The dried kakiage tempura according to claim 1, which is dried so as to have the following properties.
記載の乾燥かきあげ天ぷら。(4) The dried kakiage tempura according to claim 1, wherein the batter part has a pH of 5 to 7 after being soaked in oil.
主成分とし、膨剤を２〜５重量％含む天ぷら粉３０〜８
０重量部に水３０〜８０重量部を加えて得られたＰＨ７
〜９の衣液に浸漬の後油渫し、全体の水分含量が１〜８
重量％になるように乾燥することを特徴とする乾燥かき
あげ天ぷらの製造方法。(5) Add 100 parts by weight of vegetable-based ingredients to 30 to 8 parts of tempura flour, which contains wheat flour as the main ingredient and 2 to 5% by weight of leavening agent.
PH7 obtained by adding 30 to 80 parts by weight of water to 0 parts by weight
After soaking in a coating liquid of ~9, it is soaked in oil, and the total moisture content is 1~8.
A method for producing dried kakiage tempura, characterized by drying it so that it has a weight percentage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2059546A JPH084463B2 (en) | 1990-03-09 | 1990-03-09 | Dried fried fried tempura and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2059546A JPH084463B2 (en) | 1990-03-09 | 1990-03-09 | Dried fried fried tempura and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03259059A true JPH03259059A (en) | 1991-11-19 |
| JPH084463B2 JPH084463B2 (en) | 1996-01-24 |
Family
ID=13116366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2059546A Expired - Lifetime JPH084463B2 (en) | 1990-03-09 | 1990-03-09 | Dried fried fried tempura and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH084463B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015059985A1 (en) * | 2013-10-22 | 2015-04-30 | 株式会社日清製粉グループ本社 | Method for producing kakiage |
| JP2016158510A (en) * | 2015-02-26 | 2016-09-05 | ポッカサッポロフード＆ビバレッジ株式会社 | Dried ingredient material for instant soup and production method thereof |
| JP2021153398A (en) * | 2020-03-25 | 2021-10-07 | 日清食品ホールディングス株式会社 | Dried kakiage, and production method of dried kakiage |
-
1990
- 1990-03-09 JP JP2059546A patent/JPH084463B2/en not_active Expired - Lifetime
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015059985A1 (en) * | 2013-10-22 | 2015-04-30 | 株式会社日清製粉グループ本社 | Method for producing kakiage |
| CN104837363A (en) * | 2013-10-22 | 2015-08-12 | 株式会社日清制粉集团本社 | Method for producing kakiage |
| AU2014338355B2 (en) * | 2013-10-22 | 2016-04-28 | Nisshin Seifun Group Inc. | Method for producing kakiage |
| JPWO2015059985A1 (en) * | 2013-10-22 | 2017-03-09 | 株式会社日清製粉グループ本社 | Kakiage manufacturing method |
| EP3061352A4 (en) * | 2013-10-22 | 2017-04-19 | Nisshin Seifun Group Inc. | Method for producing kakiage |
| TWI593363B (en) * | 2013-10-22 | 2017-08-01 | Nisshin Seifun Group Inc | Assortment of fried and its manufacturing methods |
| JP2016158510A (en) * | 2015-02-26 | 2016-09-05 | ポッカサッポロフード＆ビバレッジ株式会社 | Dried ingredient material for instant soup and production method thereof |
| JP2021153398A (en) * | 2020-03-25 | 2021-10-07 | 日清食品ホールディングス株式会社 | Dried kakiage, and production method of dried kakiage |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH084463B2 (en) | 1996-01-24 |
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