| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a tempura (Japanese deep-fried food) whose batter is reduced in the amount of oil absorption, and which has crispy sensation and volume. <P>SOLUTION: The tempura batter mix contains wheat flour, starch, albumen powder and sugar. The tempura batter mix contains 37-92 mass% of the starch, 0.2-12 mass% of the albumen powder and 0.2-20 mass% of the sugar. <P>COPYRIGHT: (C)2009,JPO&INPIT |
