JP7162547B2 - Method for producing dried tempura for instant food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing dried tempura for instant food.

Dried tempura made by frying batter containing wheat flour and the like is known as an ingredient for instant foods such as instant noodles. A vacuum freeze-drying method and a vacuum fry-drying method after frying can be mentioned (see Patent Documents 1 to 4).

However, when the dried tempura prepared by any method is cooked with hot water from the beginning together with instant food such as instant noodles, the longer the cooking time, the more the batter absorbs moisture and softens, resulting in a crunchy texture. Dried tempura with Therefore, it has been proposed to add dried tempura itself after cooking the instant food to maintain the crispy texture at the time of eating. However, in that case, since the dried tempura is taken out of the container once, it needs to be wrapped, which poses a problem in terms of cost and labor.

JP-A-9-271329 JP-A-6-327415 Japanese Patent Publication No. 63-010986 Japanese Patent No. 4954140

An object of the present invention is to provide a method for producing dried tempura for instant food, which can maintain crispness even when the instant food is cooked with hot water.

The inventors conducted extensive research on dried tempura for instant food, which can maintain a crispy feeling even when the instant food is boiled and cooked at the same time. The inventors have found that it is possible to produce dried tempura for instant food that can be prepared, and have completed the present invention.

That is, a batter making step of stirring a batter raw material containing wheat flour, starch, and water to make a batter, and a frying step of frying and drying the batter prepared in the batter making step to make dried tempura. , and a deoiling step of deoiling the dried tempura prepared in the frying step, wherein the wheat flour contains 30 to 100% by weight of durum flour, and the starch is , contains phosphate crosslinked tapioca starch with a dietary fiber content of 80% by weight or more, and the phosphate crosslinked tapioca starch with a dietary fiber content of 80% by weight or more is blended in an amount of 8 to 16% by weight based on the total weight of the batter raw material and the deoiling step is a step of deoiling the dried tempura for instant food so that the oil content of the dried tempura for instant food is 48% by weight or more.

In the present invention, the phosphate-crosslinked tapioca starch having a dietary fiber content of 80% by weight or more is preferably blended in an amount of 8 to 12% by weight based on the total weight of the batter material.

Moreover, the deoiling step in the present invention is preferably a step of deoiling so that the oil content of the dried tempura for instant food is 48 to 55% by weight.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for producing dried tempura for instant food, which can maintain a crispy feeling even when the instant food is cooked at the same time as boiling water.

1 is a photograph of a cross section of a defatted dried tempura sample for instant food produced in Example 1-1 taken with an electron microscope (x30). 1 is a photograph of a cross-section of a defatted dried tempura sample for instant food produced in Comparative Example 1-3 taken with an electron microscope (x30).

The present invention will be described in detail below. However, the present invention is not limited to the following description.

(batter raw material)
The batter raw materials in the present invention include, in addition to main raw material powders such as wheat flour and starch, protein materials such as soy protein, egg white powder, whole egg powder and wheat protein, salt, sodium glutamate, powders and proteins such as seafood and vegetables. Seasoning materials such as hydrolysates, swelling agents such as baking powder, edible oils and fats, emulsifiers such as glycerin fatty acid esters, pigments, phosphates, polymerized phosphates, and antioxidants such as tocopherol can be used.

(flour)
Wheat flour, which is the main raw material of the batter material of the present invention, contains 30 to 100% by weight of durum flour. By using durum flour, the porous structure of tempura becomes finer than other flours, so it is assumed that water absorption is suppressed and the crispy texture can be maintained even if it is added in advance. As wheat flour other than durum flour, any wheat flour such as hard flour, all-purpose flour, and weak flour can be used. If wheat flour containing less than 30% by weight of durum flour is used, the water absorption becomes high, and when the instant food is cooked at the same time as the hot water, it becomes difficult to obtain a crispy texture. As the wheat flour, only durum flour is used as much as possible so that the water absorbency is low, and even if the instant food is cooked at the same time as the instant food is boiled, the crispy texture can be maintained even after cooking. Since wheat flour is the main component of the batter, it is preferably added in an amount of about 75 to 85% by weight relative to the weight of the batter raw material. In addition, wheat flour, including the case of mixing durum flour and other wheat flour, has a protein content of 8.8 to 11.5% by weight per solid content of wheat flour, and an ash content per solid content of 0.52 to 0.5%. It is preferable to use a thing of about 80.

(starch)
The starch, which is the main raw material powder of the batter material of the present invention, contains phosphate-crosslinked tapioca starch with a dietary fiber content of 80% by weight or more. The amount of phosphate-crosslinked tapioca starch added is preferably 8 to 16% by weight based on the weight of the batter raw material. If it is less than 8% by weight, it is difficult to obtain a crispy texture. More preferably, it is 8 to 12% by weight. Dietary fiber is measured by the enzymatic gravimetric method. In addition, in the present invention, starches other than phosphate-crosslinked tapioca starch having a dietary fiber content of 80% by weight or more include various raw starches such as rice flour, potato starch, corn starch, tapioca starch, wheat flour starch, and rice flour starch, and processed products thereof. Starch can also be used, but even in that case, the total starch content containing phosphate-crosslinked tapioca starch with a dietary fiber content of 80% by weight or more should be added in an amount of 8 to 16% relative to the weight of the batter raw material. Weight percent ranges are preferred.

(Raw materials other than batter raw materials)
As a raw material other than the batter, topping ingredients such as dried small shrimp, sea lettuce, and fried balls can be used. The topping ingredients may be mixed in the batter, or may be topped on top of the batter filled in the frying step described later.

(Batter making process)
The batter is prepared by stirring the above batter raw material and water. The method of preparing the batter is not particularly limited, and water at about 20 to 30° C. may be used and stirred so that there are no lumps as long as the viscosity does not increase. A preferable viscosity may be adjusted within a range of 25 to 35 cp with a TVC-7 viscometer (rotor 2, magnification x20) manufactured by Toki Sangyo Co., Ltd.

(Frying process)
The prepared batter is fly dried. The frying oil used for frying is preferably solid fat or hardened oil having a melting point of about 25°C to 50°C. For example, animal fats such as lard and beef tallow, vegetable fats such as palm oil, hardened vegetable oils such as soybean oil, rapeseed oil, corn oil, rice oil and cottonseed oil, hardened animal oils such as fish oil, or mixtures thereof Solid fats such as oil can be used. By doing so, it is possible not only to prevent oil dripping after frying and drying, but also to prevent oxidation and improve storage stability.

Frying and drying are performed in the order of molding, surface layer frying, and immersion frying. First, in molding, the batter is filled into a dish-shaped mold that has no holes in the heated bottom, and topping ingredients such as dried small shrimp and tempura are added to the surface of the batter, and oil is poured over the batter. After forming a surface film on the surface of the batter so that the toppings do not fall off, shower at once and oil is passed from the center to the bottom, giving the top of the batter a flowery shape and undulating feeling. to make. The temperature of the oil used in the shower is preferably about 150 to 195° C., and the oil is preferably dropped from about 50 to 250 mm above the dish-shaped frame. By performing the shower not only once but also a plurality of times, it is possible to produce tempura with a beautiful flower-blooming shape on the surface of the tempura and no uncooked portion.

Next, when the bottom surface hardens to some extent, the tempura is removed from the dish-shaped mold and surface-fried in frying oil. The shape of the tempura is solidified by the surface fry. It is preferable to fry the surface layer at a temperature of 180 to 195°C for 30 to 90 seconds to solidify the shape.

Next, the surface-fried tempura is dip-fried by being immersed in frying oil, and thoroughly dried to a moisture content of 5% by weight or less to prepare dried tempura. The frying temperature is preferably 140-180°C.

(Deoiling process)
The fried dried tempura is deoiled to produce dried tempura for instant food. The deoiling method is not particularly limited, and the deoiling may be performed using a centrifugal machine, a hot air system, or the like. The higher the fat and oil content of the dried tempura for instant food, the more difficult it is for hot water to permeate the dried tempura for instant food during hot water cooking, and the lower the water absorbency. It is not preferable because it has a greasy flavor, and depending on the temperature, the oil may melt and cause oil drips, which may stain other ingredients and noodles. Therefore, the fat content of dried tempura for instant food is preferably 48 to 55% by weight.

(Other processes)
The prepared dried tempura for instant food may be packaged as it is together with the instant food, or may be packaged with the dried tempura for instant food alone, or sold separately as dried tempura for instant food.

EXAMPLES The present embodiment will be described in more detail below with reference to examples.

<Study of wheat flour>
(Example 1-1)

Wheat flour (durum flour (protein 11.16% by weight, ash content 0.65% by weight)) 85 g, phosphoric acid crosslinked tapioca starch (Ingredion NOVELOSE (registered trademark) 3490, dietary fiber content 83% by weight) 8 g, egg white powder 0 .6 g, shrimp powder 1.5 g, baking powder 2.7 g, salt 1.4 g, sodium glutamate 0.4 g, gardenia pigment 0.1 g, polymerized phosphate 0.1 g, glycerin fatty acid ester 0.1 g, tocopherol preparation 0 153.2 g of water was added to 1 g so that the viscosity was 30 cp with a TVC-7 viscometer manufactured by Toki Sangyo Co., Ltd. (rotor 2, magnification x20) to prepare a batter.

Spread a thin layer of refined palm oil (melting point: 35°C) on a dish-shaped container with a diameter of 63 mm that has been heated to about 175°C. added.

Next, after showering 120 g of palm oil heated to 170 ° C. from a height of 13 cm above the dish-shaped mold toward the batter liquid, the fried food was removed from the dish-shaped mold, and palm oil heated to 165 ° C. After frying on the oil surface for 35 seconds, it was submerged in oil and immersed and fried for 7 minutes and 30 seconds to prepare dried tempura.

The immersion-fried dry tempura food was centrifugally deoiled so that the oil content was 48% by weight, topped with green laver, and cooled to obtain a dry tempura sample for ready-to-eat food (water content 3% by weight).

(Example 1-2)
A dried tempura sample for instant food was prepared according to the method of Example 1-1, except that the wheat flour was changed to durum flour (protein 11.08% by weight, ash content 0.65% by weight).

(Example 1-3)
A dried tempura sample for instant food was prepared according to the method of Example 1-1, except that the wheat flour was changed to durum flour (protein 11.24% by weight, ash content 0.75% by weight).

(Example 1-4)
Except for changing the wheat flour to a flour (protein 10.50% by weight, ash content 0.65% by weight) mixed at a ratio of durum flour 8 of Example 1-1: all-purpose flour 2 of Comparative Example 1-1 A dried tempura sample for instant food was prepared according to the method of Example 1-1.

(Example 1-5)
Except for changing the wheat flour to a flour mixed with a ratio of durum flour 4 of Example 1-1: all-purpose flour 6 of Comparative Example 1-1 (protein 9.18% by weight, ash content 0.53% by weight) A dried tempura sample for instant food was prepared according to the method of Example 1-1.

(Example 1-6)
Wheat flour was mixed at a ratio of durum flour 3 of Example 1-1: all-purpose flour 7 of Comparative Example 1-1 (protein 8.85% by weight, ash content 0.51% by weight) Example A dried tempura sample for instant food was prepared according to the method of 1-1.

(Comparative Example 1-1)
A dry tempura sample for instant food was prepared according to the method of Example 1-1, except that the wheat flour was changed to all-purpose flour (7.85% by weight protein content, 0.45% by weight ash content).

(Comparative Example 1-2)
A dry tempura sample for instant food was prepared according to the method of Example 1-1 except that the wheat flour was changed to semi-strong flour (protein content 8.93% by weight, ash content 0.44% by weight).

(Comparative Example 1-3)
A dry tempura sample for instant food was prepared according to the method of Example 1-1 except that wheat flour was changed to soft flour (protein content 6.86% by weight, ash content 0.32% by weight).

(Comparative Example 1-4)
A dried tempura sample for instant food was prepared according to the method of Example 1-1 except that the wheat flour was changed to strong flour No. 3 flour (protein content: 13.97% by weight, ash content: 1.18% by weight).

(Comparative Example 1-5)
Drying for instant food according to the method of Example 1-1, except that the wheat flour was changed to a mixture of 2.5 of durum flour of Example 1-1 and 7.5 of all-purpose flour of Comparative Example 1-1. Tempura samples were prepared.

70 g of instant fried noodles (soba noodles) and 70 g of instant fried noodles (soba) were placed in a container of φ96 mm. , was eaten, and a sensory evaluation was performed. The evaluation was conducted by five experienced panelists. Regarding the crispy texture, ⊚ indicates that the crispy texture is very good with a light crispy texture. Δ indicates that the portion having a slightly stiff texture is weak, and x indicates that the portion absorbs water completely and the texture is too soft. In addition, the weight of the dried instant food tempura before cooking and the weight of the instant dried tempura after cooking were measured for 5 samples in each test group, and the water absorption ratio (weight of instant dried tempura after cooking / instant dried tempura before cooking weight) was calculated, and the average value was taken as the water absorption capacity of each test plot.

Table 1 below shows the sensory test results and water absorption capacity data for each test group.

As shown in Experiment 1, when durum flour contains 30 to 100% by weight of wheat flour, which is the main raw material of the batter, the water absorption is suppressed, and it is for instant food with a crispy texture even if it is added first. It can be seen that dry tempura is obtained. As shown in FIGS. 1 and 2, after degreasing the dry tempura samples for instant food of Example 1-1 and Comparative Example 1-3 with acetone, the cross section was observed with a scanning electron microscope (x30). It is presumed that when durum flour is used as the cross-section, the porous structure becomes finer, which slows the permeation of hot water, suppresses water absorption, and maintains a crispy texture.

<Experiment 2> Examination of starch (Example 2-1)
Dried tempura samples for ready-to-eat foods were prepared according to the method of Examples 1-6, except that the content of wheat flour was 81 g and the content of phosphate-crosslinked tapioca starch was 12 g.

(Example 2-2)
Dried tempura samples for ready-to-eat foods were prepared according to the method of Examples 1-6, except that the content of wheat flour was 76 g and the content of phosphate-crosslinked tapioca starch was 16 g.

(Example 2-3)
Dried tempura samples for ready-to-eat foods were prepared according to the method of Example 1-6, except that phosphate-crosslinked tapioca starch (Matsutani Chemical Co., Ltd., Pine Starch RT, dietary fiber content: 84% by weight) was used as the starch.

(Comparative Example 2-1)
Dried tempura samples for ready-to-eat foods were prepared according to the method of Examples 1-6, except that the content of wheat flour was 89 g and the content of phosphate-crosslinked tapioca starch was 4 g.

(Comparative Example 2-2)
Dried tempura samples for ready-to-eat foods were prepared according to the method of Examples 1-6, except that the content of wheat flour was 72 g and the content of phosphate-crosslinked tapioca starch was 20 g.

(Comparative Example 2-3)
Dried tempura samples for instant food were prepared according to the method of Example 1-6, except that moist-heat-treated cornstarch starch (Sanwa Denpun Co., Ltd. Delica Star (registered trademark) H100) was used as the starch.

(Comparative Example 2-4)
Dried tempura samples for instant food were prepared according to the method of Example 1-6 except that the starch was oil-processed cornstarch starch (Sanwa Starch Co., Ltd. BT-800).

(Comparative Example 2-5)
Dried tempura samples for instant food were prepared according to the method of Example 1-6 except that the starch was changed to pregelatinized high amylose corn starch (Amylogel HA-400, manufactured by Sanwa Denpun Co., Ltd.).

(Comparative Example 2-6)
Dried tempura samples for ready-to-eat foods were prepared according to the method of Examples 1-6, except that acetylated high amylose cornstarch starch (CrispFilm®, Ingredion Co.) was used as the starch.

(Comparative Example 2-7)
Dried tempura samples for ready-to-eat foods were prepared according to the method of Example 1-6, except that phosphate-crosslinked cornstarch starch (Matsutani Chemical Co., Ltd. food starch NE-2, dietary fiber content 0% by weight) was used as the starch.

(Comparative Example 2-8)
Dried tempura samples for ready-to-eat foods were prepared according to the method of Example 1-6, except that phosphate-crosslinked rice starch (Matsutani Chemical Co., Ltd., Pine White R, dietary fiber content: 79% by weight) was used as the starch.

(Comparative Example 2-9)
Dried tempura samples for ready-to-eat foods were prepared according to the method of Examples 1-6, except that phosphate-crosslinked potato starch (Ingredion Co., VERSAFIBE1490, dietary fiber content: 83% by weight) was used as the starch.

Sensory tests and water absorption capacity measurements were performed in the same manner as in Experiment 1 for each test group in Experiment 2. The results are shown in Table 2 below.

As shown in Experiment 2, even phosphate cross-linked starch is effective for tapioca starch, and strongly cross-linked phosphate cross-linked starch with a dietary fiber content of 80% by weight or more is also effective.
It can be seen that the addition amount is preferably 8 to 16% by weight based on the total weight of the raw batter powder.

<Experiment 3> Examination of oil content (Example 3-1)
A dried tempura sample for ready-to-eat food was prepared according to the method of Examples 1-6, except that the oil was deoiled so that the fat content was 50% by weight.

(Example 3-2)
A dried tempura sample for ready-to-eat food was prepared according to the method of Examples 1-6, except that the oil was deoiled so that the fat content was 55% by weight.

(Example 3-3)
A dried tempura sample for ready-to-eat food was prepared according to the method of Examples 1-6, except that the oil was deoiled so that the fat content was 60% by weight.

(Comparative Example 3-1)
A dried tempura sample for ready-to-eat food was prepared according to the method of Examples 1-6, except that the oil was deoiled so that the fat content was 45% by weight.

Sensory tests and water absorption capacity measurements were performed in the same manner as in Experiment 1 for each test group in Experiment 3. The results are shown in Table 3 below.

As shown in Experiment 3, the higher the oil content after deoiling, the lower the water absorption capacity and the easier it is to maintain a crispy texture. 55% by weight is preferred.

Claims (3)

a batter-making step of stirring a batter raw material containing wheat flour and starch and water to make a batter;
A frying step of frying and drying the batter prepared in the batter preparation step to prepare dried tempura with a moisture content of 5% by weight or less ;
A method for producing dried tempura for instant food, comprising a deoiling step of deoiling the dried tempura prepared in the frying step,
The wheat flour contains 30 to 100% by weight of durum flour,
The starch contains phosphate-crosslinked tapioca starch with a dietary fiber content of 80% by weight or more,
The phosphate cross-linked tapioca starch having a dietary fiber content of 80% by weight or more is blended in an amount of 8 to 16% by weight based on the total weight of the batter raw material,
The method for producing dried tempura for instant food, wherein the deoiling step is a step of deoiling the dried tempura for instant food so that the oil content of the dried tempura for instant food is 48% by weight or more. 2. The method for producing dried tempura for instant food according to claim 1, wherein the phosphate-crosslinked tapioca starch having a dietary fiber content of 80% by weight or more is blended in an amount of 8 to 12% by weight based on the total weight of the batter material. . 3. The method for producing dried tempura for instant food according to claim 1 or 2, wherein said deoiling step is a step of deoiling said dried tempura for instant food so that the oil content of said dried tempura for instant food is 50 to 55% by weight. .

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