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A method for producing tempura batter composition, frozen tempura, and tempura, and a method for suppressing batter whitening using the tempura batter composition.
A method for producing tempura batter composition, frozen tempura, and tempura, and a method for suppressing batter whitening using the tempura batter composition.
PROBLEM TO BE SOLVED: To provide a tempura batter composition which suppresses whitening of a frozen tempura batter and maintains good crispness of the tempura batter which has undergone a freezing step after oiling over time. SOLUTION: One or more oxidized starch selected from (a) wheat flour, (b) tapioca starch, sago starch, and oxidized starch made from waxy corn starch: 5 to 15% by mass, and (c) tapioca starch, A tempura garment composition containing 1 or more starches selected from waxy corn starch, waxy horse belly starch and their bleached starch, etherified starch: 1 to 20% by mass. [Selection diagram] None
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