PRODUCTION OF POWDERY SOUP FOR *TEMPURA*

摘要

PURPOSE:Enzymatically saccharified starch is added to a powder seasoning mixture mainly containing powdery soy sauce to produce a powdery dip for ''tempura'' that has dry fluidity, high storability, and gives a clear solution readily when dissolved in water or hot water. CONSTITUTION:A powdery seasoning mixture containing powdery soy sauce as the major component and at least one selected from the group consisting of sugar, sea tangle extract, dried bonito extract and powdery Mirin (sweetened Japanese sake) is combined with 10-30wt%, based on the seasoning mixture, of an enzymatically saccharified starch so that DE becomes a level of 2-20.