| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide Tempura capable of retaining crispy feeling of coating even if preserving for a long time at a low temperature of 0°C-20°C, and to provide a method for producing the Tempura. <P>SOLUTION: The Tempura which has 19 wt.%-45 wt.% of saturated fatty acid in Tempura coating oil and retains crispy palate feeling even after 24 hours is obtained by secondarily frying Tempura which is firstly fried in an ordinary Tempura production process without cooling. The Tempura has an coating oil content of 55%-72%, and the oil has no fluidity in a storage temperature zone. The storage temperature zone is within 0°C-20°C and the Tempura is preserved in the zone. The method for producing the Tempura comprises a fry oil for secondarily frying which has ≥25% of saturated fatty acid, and vacuum cooling so as to cool the central temperature of Tempura at a speed of ≥-3°C/min after secondarily frying, and using Tempura flour containing ≥10% of added starch into the wheat flour. <P>COPYRIGHT: (C)2007,JPO&INPIT |
