Tempura batter mix

Abstract

Provided is a tempura batter mix that adheres well to ingredients and that makes it possible to produce tempura of which the coating has a crispy texture and a voluminous outer appearance like that of a flower in bloom by a simple procedure. The tempura batter mix contains: cereal flour and / or starch; and at least one emulsifier selected from the group consisting of polyglycerol fatty acid esters, sucrose fatty acid esters, lecithins, and organic acid monoglycerides. The viscosity of the tempura batter mix when 100-200 mass% of water relative to the amount of mix is added thereto is 2-4.5 Pa*s.

Description

technical field [0001] The invention relates to a mixture for tempura clothing. Background technique [0002] Tempura refers to a food made by frying fish sauce (sea food, fish and shellfish), vegetables and other raw materials (tools) with a coating liquid mainly composed of wheat flour and water. Tempura is a food in which the outer coating has a crispy texture (サクサクした食味) by deep-frying. On the other hand, the inner raw materials of the coating are steamed to have a juicy texture that locks in the deliciousness. Taste and mouthfeel, they complement each other to have a unique good taste and mouthfeel. Tempura clothing preferably has a so-called blossom-like appearance (blossom) with a fullness (花が咲いたようなボリューム), and on the other hand, it is also required to have a crunchy (歯もろい) texture. [0003] The usual method of making tempura is to dip the raw material in flour (baking flour), coat the whole thing with a coating liquid obtained by dissolving wheat flour in water, and ...

AI Technical Summary

Problems solved by technology

However, the coating solution becomes viscous over time after preparation, and as a result, the workability decreases, and the texture of the coating after frying also deteriorates.

Therefore, in order to obtain tempura that is blooming and has a crisp texture, it is required to prepare the coating immediately after making the coating, to powder the raw material and to attach the coating to it in an appropriate amount that is neither too much nor too little, and Top-seeding the tempura being fried in the oil tank (during the frying process, the surface of the tempura is fully coated with liquid to give the skin a sense of plumpness), etc., which require high skills and complicated procedures.

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