BATTER COMPOSITION FOR TEMPURA, FROZEN TEMPURA, AND METHOD FOR PRODUCING TEMPURA, AND METHOD FOR PREVENTING WHITENING OF BATTER WITH BATTER COMPOSITION FOR TEMPURA

To provide a batter composition for tempura that prevents whitening of batter of frozen tempura and enables a crispy texture of the batter of tempura that is fried and then frozen to be kept well after a lapse of time.SOLUTION: A batter composition for tempura has (a) wheat flour, (b) one or more ox...

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Bibliographische Detailangaben
Hauptverfasser:	TOZUKA SHOJIRO, SATO MIZUHA, ASAOKA TAKUYA
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a batter composition for tempura that prevents whitening of batter of frozen tempura and enables a crispy texture of the batter of tempura that is fried and then frozen to be kept well after a lapse of time.SOLUTION: A batter composition for tempura has (a) wheat flour, (b) one or more oxidized starches selected from oxidized starches derived from tapioca starch, sago starch, or waxy corn starch: 5-15 mass%, and (c) one or more starches selected from tapioca starch, waxy corn starch, and waxy potato starch and bleached starches or etherified starches thereof: 1-20 mass%.SELECTED DRAWING: None 【課題】冷凍天ぷらの衣の白化を抑制し、かつ、油ちょう後に冷凍工程を経た天ぷらの衣の歯切れを時間が経過しても良好に維持する、天ぷら用衣組成物の提供。【解決手段】（ａ）小麦粉と、（ｂ）タピオカ澱粉、サゴ澱粉、ワキシーコーンスターチを原料とする酸化澱粉から選択される１以上の酸化澱粉：５〜１５質量％と、（ｃ）タピオカ澱粉、ワキシーコーンスターチ、ワキシー馬鈴薯澱粉およびそれらの漂白澱粉、エーテル化澱粉から選択される１以上の澱粉：１〜２０質量％と、を含有する、天ぷら用衣組成物。【選択図】なし