TEMPURA BATTER MIX

Abstract

Provided is a tempura batter mix that has a good adhesion property to ingredients and makes it possible to prepare, by a simple procedure, tempura having a coating with a crisp texture and a fluffy voluminous appearance. The tempura batter mix comprises a heat-moisture-treated wheat flour having a degree of gelatinization of 12.5 to 30% and having a viscosity of 1 to 10 Pas when the heat-moisture-treated wheat flour is added with 300% by mass of water based on the mass of the flour; and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride.

Claims

1. A tempura batter mix comprising: a heat-moisture-treated wheat flour having a degree of gelatinization of 12.5 to 30% and having a viscosity of 1 to 10 Pas when the heat-moisture treated wheat flour is added with 300% by mass of water based on the mass of the flour; and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride.

2. The tempura batter mix according to claim 1, which comprises 12.5 to 35% by mass of the heat-moisture-treated wheat flour.

3. The tempura batter mix according to claim 1, which comprises 0.01 to 4% by mass of the emulsifying agent.

4. The tempura batter mix according to claim 1, further comprising not more than 30% by mass of an oil/fat-treated starch.

5. The tempura batter mix according to claim 1, further comprising 30 to 87% by mass of a grain flour, a starch, or a combination thereof

6. A composition comprising: 12.5 to 35% by mass of a heat-moisture-treated wheat flour that has a degree of gelatinization of 12.5 to 30% and having a viscosity of 1 to 10 Pas when the heat-moisture-treated wheat flour is added with 300% by mass of water based on the mass of the flour; 0.01 to 4% by mass of at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride; 30 to 87% by mass of a grain flour, a starch, or a combination thereof; and not more than 30% by mass of an oil/fat-treated starch.

7. (canceled)

8. A method for preparing a tempura batter, the method comprising mixing 100 parts by mass of the tempura batter mix according to claim 1 with 100 to 200 parts by mass of water.

9. A tempura batter, comprising: 100 parts by mass of the tempura batter mix according to claim 1; and 100 to 200 parts by mass of water.

10. A method for preparing tempura, comprising: adhering the tempura batter according to claim 9 to an ingredient; and then deep-frying the adhered ingredient in oil.

11. Tempura prepared by the method according to claim 10.

12. A prawn or other tempura ingredient dipped in, coated with, or otherwise adhered to the batter according to claim 9.

13. The prawn or other tempura ingredient according to claim 12 that has been cooked in oil.

Description

EXAMPLES

[0063] Hereinafter, the present invention will be more specifically described with reference to examples. It will be understood that the examples are not intended to limit the present invention.

Reference Examples 1 to 6

[0064] Soft wheat flour (Flour, manufactured by Nisshin Flour Milling Inc.) was introduced into a closed high-speed mixing machine with its temperature maintained by using a jacket and saturated water vapor was introduced at different temperatures for different blowing periods of time into the mixing machine to carry out heat-moisture treatment, to thereby obtain heat-moisture-treated wheat flours of Reference Examples 1 to 6. Table 1 shows the degree of gelatinization of each heat-moisture-treated wheat flour and the viscosity thereof when adding thereto 300% by mass of water based on the mass of the flour. Each heat-moisture-treated wheat flour had an average particle size in the range of 61 to 97 m.

TABLE-US-00001 TABLE 1 Reference Reference Reference Reference Reference Reference Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Degree of 10.4 12.5 18.2 29.9 30.0 37.6 gelatinization Viscosity 0.9 1.0 3.2 9.4 10.6 13.1 (Pa .Math. s)

Preparation Examples 1 to 12

[0065] Tempura batter mixes of Preparation Examples 1 to 12 were each prepared by mixing the materials shown in Table 2.

Test Example 1

[0066] A batter was prepared by mixing 100 g of each of the tempura batter mixes of Preparation Examples 1 to 12 with 150 cc of water. Deshelled prawn with tail (20 g per prawn) were dipped in each batter to be adhered well. The batter-adhered prawns were deep-fried for 2 minutes in salad oil heated at 170 C. The obtained tempura pieces were taken out of the oil bath, drained oil off, and then allowed to stand at room temperature (about 25 C.) for 5 minutes. Subsequently, the quality of the tempura pieces was evaluated by 10 panelists based on the evaluation criteria shown in Table 3, and then the scores were averaged. Table 2 shows the results.

TABLE-US-00002 TABLE 2 Preparation Example Mix formulation 1 2 3 4 5 6 7 8 9 10 11 12 Heat-moisture-treated wheat flour Reference Example 1 20 Reference Example 2 20 Reference Example 3 20 20 20 20 20 20 Reference Example 4 20 Reference Example 5 20 Reference Example 6 20 Polyglycerol fatty acid ester *.sup.1 1 1 1 1 1 1 1 Sucrose fatty acid ester *.sup.2 1 Lecithin *.sup.3 1 Organic acid monoglyceride *.sup.4 1 Glycerol fatty acid ester *.sup.5 1 Wheat flour *.sup.6 99 79 79 79 79 79 79 79 79 79 79 80 Total 100 100 100 100 100 100 100 100 100 100 100 100 Appearance of tempura 1.7 2.1 4.2 4.4 4.3 3.2 2.6 4.2 3.9 4.1 2.3 1.7 Texture of tempura 3.4 3.2 3.9 4.0 3.8 2.8 1.7 3.9 3.8 3.6 2.1 1.5 *.sup.1 Poem DS-100A, manufactured by RIKEN VITAMIN Co., Ltd. *.sup.2 Ryoto Sugar Ester S-370, manufactured by Mitsubishi-Kagaku Foods Corporation *.sup.3 Lecion P, manufactured by RIKEN VITAMIN Co., Ltd. *.sup.4 Poem B-10, manufactured by RIKEN VITAMIN Co., Ltd. *.sup.5 Emulsy MS Powder, manufactured by RIKEN VITAMIN Co., Ltd. *.sup.6 Flour, manufactured by Nisshin Flour Milling Inc.

TABLE-US-00003 TABLE 3 Appearance of 5 Sufficiently voluminous appearance with suitable tempura level of fluffy roughness 4 Voluminous appearance with fluffy roughness in part 3 Non-fluffy appearance with roughness in part 2 Non-fluffy appearance with slightly insufficient roughness and volume 1 Entirely smooth coating with insufficient roughness and volume Texture of 5 Excellent coating with high crispness and tempura crunchiness 4 Good coating with crispness 3 Coating somewhat lacking crispness 2 Slightly hard or sticky coating with low crispness 1 Bad coating with no crispness, too hard or very sticky

Preparation Examples 13 to 18

[0067] Tempura batter mixes of Preparation Examples 13 to 18 were each prepared by mixing the raw materials shown in Table 4.

Test Example 2

[0068] As in Test Example 1, prawn tempura pieces were prepared using each of the tempura batter mixes of Preparation Examples 13 to 18. The quality of the prepared tempura pieces was evaluated as in Test Example 1. Table 4 shows the results. Note that Table 4 shows again the results of Preparation Example 4.

TABLE-US-00004 TABLE 4 Preparation Example Mix formulation 13 14 15 4 16 17 18 Heat-moisture-treated 10 12.5 15 20 25 35 40 wheat flour (Reference Example 3) Polyglycerol fatty acid ester *.sup.1 1 1 1 1 1 1 1 Wheat flour *.sup.2 89 86.5 84 79 74 64 59 Total 100 100 100 100 100 100 100 Appearance of tempura 3.6 3.9 4.1 4.4 4.2 4.0 3.9 Texture of tempura 3.6 3.6 3.7 4.0 3.8 3.7 3.4 *.sup.1 Poem DS-100A, manufactured by RIKEN VITAMIN Co., Ltd. *.sup.2 Flour, manufactured by Nisshin Flour Milling Inc.

Preparation Examples 19 to 25

[0069] Tempura batter mixes of Preparation Examples 19 to 25 were each prepared by mixing the raw materials shown in Table 5.

Test Example 3

[0070] As in Test Example 1, prawn tempura pieces were prepared using each of the tempura batter mixes of Preparation Examples 19 to 25. The quality of the prepared tempura pieces was evaluated as in Test Example 1. Table 5 shows the results. Note that Table 5 shows again the results of Preparation Example 4.

TABLE-US-00005 TABLE 5 Preparation Example Mix formulation 19 20 21 4 22 23 24 25 Heat-moisture-treated 20 20 20 20 20 20 20 20 wheat flour (Reference Example 3) Polyglycerol fatty acid ester *.sup.1 0.005 0.01 0.03 1 2 3 4 5 Sucrose fatty acid ester *.sup.2 Wheat flour *.sup.3 Balance Balance Balance Balance Balance Balance Balance Balance Total 100 100 100 100 100 100 100 100 Appearance of tempura 3.5 4.1 4.3 4.4 4.2 4.1 3.9 3.3 Texture of tempura 3.6 3.8 3.8 4.0 3.8 3.7 3.6 3.1 *.sup.1 Poem DS-100A, manufactured by RIKEN VITAMIN Co., Ltd. *.sup.2 Ryoto Sugar Ester S-370, manufactured by Mitsubishi-Kagaku Foods Corporation *.sup.3 Flour, manufactured by Nisshin Flour Milling Inc.

Preparation Examples 26 to 30

[0071] Tempura batter mixes of Preparation Examples 26 to 30 were each prepared by mixing the raw materials shown in Table 6. The oil/fat-treated starch used in these preparation examples was produced by adding 0.2 parts by mass of salad oil to 99.98 parts by mass of phosphate-crosslinked tapioca starch (manufactured by Matsutani Chemical Industry Co., Ltd.), mixing them uniformly, and then drying the mixture.

Test Example 4

[0072] As in Test Example 1, prawn tempura pieces were prepared using each of the tempura batter mixes of Preparation Examples 26 to 30. The quality of the prepared tempura pieces was evaluated as in Test Example 1. Table 6 shows the results.

[0073] Note that Table 6 shows again the results of Preparation Example 4.

TABLE-US-00006 TABLE 6 Preparation Example Mix formulation 4 26 27 28 29 30 Heat-moisture-treated 20 20 25 30 35 40 wheat flour (Reference Example 3) Polyglycerol fatty acid 1 1 1 1 1 1 ester *.sup.1 Oil/fat-treated starch 5 10 20 30 40 Wheat flour *.sup.2 79 74 64 49 34 19 Total 100 100 100 100 100 100 Appearance of tempura 4.4 4.5 4.7 4.8 4.6 4.3 Texture of tempura 4.0 4.3 4.5 4.5 4.3 4.0 *.sup.1 Poem DS-100A, manufactured by RIKEN VITAMIN Co., Ltd. *.sup.2 Flour, manufactured by Nisshin Flour Milling Inc.