The batter for the yamaimo content tempura and production manner of the tempura which uses this and the batter mixed null grain

摘要

PROBLEM TO BE SOLVED: To provide a batter for Tempura that has good melt in mouth, crispness, ungreasiness, crisp food feeling and shows good workability, and provide a method for producing Tempura by using the batter.;SOLUTION: The batter for Tempura comprises 100 pts.mass of grain flour and/or starch flour and 0.02 to 5.0 pts.mass of yam powder. Ingredients for Tempura are coated with the batter for Tempura and deep-fried. Further, the batter mix for Tempura includes 0.02 to 5.0 pts.mass of yam powder per 100 pts.mass of grain flour and/or starch flour.;COPYRIGHT: (C)2007,JPO&INPIT