JP2013034440A - Wheat flour composition for tempura containing rice flour, and tempura using the same - Google Patents

Abstract

[PROBLEMS] To provide a flour composition for tempura and a tempura using the same, by which a specific amount of rice flour is blended with a specific amount of wheat flour to obtain a crisp, crisp and crisp tempura garment. To provide.
A flour composition for tempura containing 0.5% to 60% by mass of rice flour having an amylose content of 22% or more, and a tempura using the same.
[Selection figure] None

Description

  The present invention relates to a flour composition for tempura containing rice flour and a tempura using the same.

In order to improve the quality of tempura, rice flour is used as a raw material for tempura.
For example, the raw material for tempura containing rice flour contains at least 60 to 80% by weight of wheat flour, 10 to 30% by weight of corn starch, 2 to 4% by weight of rice flour, and 2 to 7% by weight of corn flour, A flour composition for tempura characterized by 1 to 5% by weight of gelatinized starch being known (see, for example, Patent Document 1).
In addition, as an example of using rice flour having specific properties, instead of simply blending rice flour, it is produced by adding at least one selected from compressive force, impact force, friction force and shear force to rice grain or rice flour. A mixed powder for tempura garments containing modified rice flour having a swelling degree of 4.5 or more and an amylograph pasting maximum viscosity of 500 BU or less is known (for example, see Patent Document 2).

JP-A-6-269255 JP 2010-104246 A

Tempura garments are generally considered to have a crisp, crisp and crisp texture rather than a crisp texture.
When using tempura flour that simply uses rice flour, it generally tends to have a crisp and crisp texture, and it is not preferred as a tempura garment texture because of its lack of crunchiness.
An object of the present invention is to use a flour composition for tempura which can obtain a crisp, crisp and crisp tempura garment by blending a specific amount of rice flour having a specific property into the flour. Is to provide tempura.

As a result of intensive studies to achieve the above-mentioned object, the present inventors pay attention to the amylose content of the rice flour used, and by using rice flour having a specific amylose content in combination with a specific amount of wheat flour, the mouth melting is good and the crisp As a result, it was found that a tempura garment having a crisp texture can be obtained, and the present invention has been completed.
Accordingly, the present invention is a tempura flour composition containing 0.5% to 60% by mass of rice flour having an amylose content of 22% or more, and a tempura using the same.
A preferable blending amount of rice flour is 10% by mass or more and 30% by mass or less.

  By using the tempura flour composition of the present invention, a tempura garment having a crispy and crunchy preferable texture can be obtained.

Hereinafter, the present invention will be described in detail.
The rice flour used in the present invention is rice flour having an amylose content of 22% or more.
The adjustment of the amylose content of the rice flour used in the present invention is appropriately blended with high amylose rice such as "Momiroman", "Koshi no Kaori", and this is prepared by body milling, roll milling, airflow milling milling, high-speed rotary blow milling Can be obtained by milling.
When the amylose content of the rice flour to be used is less than 22%, the texture of the tempura garment has a moist and crisp texture, and a crispy and crunchy texture cannot be obtained.
Rice flour having an amylose content exceeding 30% could not be tested because high amylose rice as a raw material was not available.
In addition, the amount of amylose of the present invention is a value measured by an iodine colorimetric colorimetric method [wheat quality evaluation method (IV) -amylose measurement method of wheat flour, see National Food Research Institute (1992)].

The compounding quantity of the rice flour mix | blended with wheat flour is 0.5 to 60 mass%.
Preferably, it is 10 mass% or more and 30 mass% or less.
When the amount of rice flour is a small amount such as 0.5% to 10% by mass, the effect of the amount is large, and when the amount of rice flour is 40% by mass or more, the difference in the amount is in the texture. The effect is small.
If the amount of rice flour is less than 0.5% by mass, the effect of the present invention cannot be obtained, and if the amount of rice flour exceeds 60% by mass, the texture of the clothes becomes too hard.

The wheat flour used in the present invention is not particularly limited, and wheat flour used as a conventional tempura clothing material can be used, and examples thereof include thin flour, medium flour and strong flour.
The flour composition for tempura according to the present invention can be used in combination with auxiliary materials used in conventional tempura flour. As auxiliary materials, flours (except wheat flour, rice flour having an amylose content of 22% or more) and / or Or starch, dextrin, vegetable protein, emulsifier, egg powder, thickening polysaccharide, swelling agent, dietary fiber, fats and oils, salt, sugar, seasoning, spice, coloring, flavoring, vitamins, minerals, etc. Can be mentioned.

The method for preparing the tempura flour composition of the present invention is not particularly limited as long as rice flour and wheat flour can be uniformly mixed, and a mixer such as a ribbon mixer, a V-type mixer, a rotary mixer, a Henschel mixer, or the like can be used.
When the tempura flour composition and the auxiliary material are used in combination to obtain a tempura garment, the tempura flour composition and the auxiliary material can be mixed in advance and used as a mixed powder.
The manufacturing method of the tempura using the wheat flour composition for tempura of the present invention may be the same as the method using the conventionally known tempura flour, no special operation is required, and flour can be used.
In addition, as for the ingredients that can be used, the ingredients used in conventionally known tempura can be used.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Test Examples 1 to 8]
Using “Akitakomachi” as a raw material, wet-air pulverization was performed to obtain rice flour having an amylose content of 18.3%.
This rice flour and soft flour were mixed in the composition shown in Table 1 to obtain a flour composition for tempura.
A batter was prepared by adding 150 g of cold water to 100 g of this tempura flour composition.
The batter was attached to the stretched shrimp and fried in soybean rapeseed oil at 170 ° C. for 2 minutes to obtain tempura.
Evaluation was performed by the 10 panelists according to the following evaluation criteria.
The evaluation was performed twice immediately after the frying and 3 hours after the frying.
The results are shown in Table 1.
[Evaluation criteria]
5 points Very good with a crunchy and crunchy texture 4 points with a good crispy, crunchy texture 3 points for normal 2 points
1 point

[Test Examples 9 to 16]
Using “Koshihikari” as a raw material, wet-air pulverization was performed to obtain rice flour having an amylose content of 19.2%.
Evaluation was conducted in the same manner as in Test Example 1 using this rice flour.
The results are shown in Table 2.

[Test Examples 17 to 24]
“Akitakomachi” and “Momiroman” were blended and wet-air milled to obtain rice flour having an amylose content of 21.4%.
Evaluation was conducted in the same manner as in Test Example 1 using this rice flour.
The results are shown in Table 3.

[Test Examples 25 to 32]
“Akitakomachi” and “Koshi no Kaori” were blended and pulverized in a wet stream to obtain rice flour having an amylose content of 22.5%.
Evaluation was conducted in the same manner as in Test Example 1 using this rice flour.
The results are shown in Table 4.

[Test Examples 33 to 40]
Using "Momiroman" as a raw material, wet-air pulverization was performed to obtain rice flour having an amylose content of 25.9%.
Evaluation was conducted in the same manner as in Test Example 1 using this rice flour.
The results are shown in Table 5.

[Test Examples 41 to 48]
A rice flour having an amylose content of 29.5% was obtained by wet milling with “Koshi no Kaori” as a raw material.
Evaluation was conducted in the same manner as in Test Example 1 using this rice flour.
The results are shown in Table 6.

In both cases immediately after frying and after 3 hours of frying, rice flour having an amylose content of 22.5%, 25.9%, 29.5% is used, and the blended amount of rice flour is 0.5 mass% or more and 60 mass% Excellent evaluation was obtained in the case of%.
Particularly excellent evaluation was obtained when rice flour having an amylose content of 22.5%, 25.9%, and 29.5% was used, and the blending amount of the rice flour was 10% by mass or more and 30% by mass or less.

Claims (2)

  A wheat flour composition for tempura containing rice flour having an amylose content of 22% or more and 0.5 to 60% by mass. Tempura using the flour composition for tempura according to claim 1.