Tempura batter mix

Patent metadata

Field	Value
Publication number	US-2017208846-A1
Application number	US-201515326288-A
Country	US
Kind code	A1
Filing date	Jul 15, 2015
Priority date	Jul 15, 2014
Publication date	Jul 27, 2017
Grant date	—

Abstract

Provided is a tempura batter mix that has a good adhesion property to ingredients and makes it possible to prepare, by a simple procedure, tempura having a coating with a crisp texture and a fluffy voluminous appearance. The tempura batter mix comprises a grain flour and/or starch and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride and has a viscosity of 2 to 4.5 Pa·s when the tempura batter mix is added with 100 to 200% by mass of water based on the mass of the mix.

First claim

1 . A tempura batter mix comprising:
a grain flour and/or a starch; and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride; wherein the tempura batter mix has a viscosity of 2 to 4.5 Pa·s when the tempura batter mix is added with 100 to 200% by mass of water based on the mass of the mix.

2 . The tempura batter mix according to claim 1 , wherein the grain flour and/or the starch comprises a heat-moisture-treated wheat flour and/or a gelatinized starch.

3 . The tempura batter mix according to claim 2 , which comprises 15 to 25% by mass of the heat-moisture-treated wheat flour.

4 . The tempura batter mix according to claim 2 , which comprises 2 to 12% by mass of the gelatinized starch.

5 . The tempura batter mix according to claim 2 , wherein the heat-moisture-treated wheat flour has a degree of gelatinization of 8 to 35%.

6 . The tempura batter mix according to claim 1 , which comprises 85 to 99.99% by mass of the grain flour and/or the starch.

7 . The tempura batter mix according to claim 1 , which comprises 0.01 to 4% by mass of the emulsifying agent.

8 . The tempura batter mix according to claim 1 , further comprising not more than 30% by mass of an oil/fat-treated starch.

9 . A composition comprising:
a grain flour and/or a starch; and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride; wherein the composition has a viscosity of 2 to 4.5 Pa·s when the composition is added with 100 to 200% by mass of water based on the mass of the composition, wherein the grain flour and/or the starch comprises a heat-moisture-treated wheat flour and/or a gelatinized starch, wherein the content of the heat-moisture-treated wheat flour is from 15 to 25% by mass or the content of the gelatinized starch is from 2 to 12% by mass in the composition, and wherein the total content of the grain flour and/or the starch, including the heat-moisture-treated wheat flour and gelatinized starch, is from 85 to 99.99% by mass, and the content of the emulsifying agent is from 0.01 to 4% by mass.

10 . (canceled)

11 . A method for preparing a tempura batter, comprising mixing 100 parts by mass of the tempura batter mix according to claim 1 with 100 to 200 parts by mass of water.

12 . A tempura batter comprising 100 parts by mass of the tempura batter mix according to claim 1 and having a viscosity of 2 to 4.5 Pa·s.

13 . A method for preparing tempura, comprising: adhering the tempura batter according to claim 12 to an ingredient; and then deep-frying the ingredient in oil.

14 . Tempura prepared by the method according to claim 13 .

15 . A prawn or other tempura ingredient dipped in, coated with, or otherwise adhered to the batter according to claim 12 .

16 . The prawn or other tempura ingredient according to claim 15 that has been cooked in oil.

Assignees

• Nisshin Foods Inc

Inventors

• Fujimura Ryosuke
• Nishide Tatsunori

Classifications

• A23L29/10

  containing emulsifiers · CPC title

• A23L17/75 Primary

  Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces · CPC title

• A23P2020/251

  Tempura batter; Leavened or other aerate batter or coating · CPC title

• A23P20/12

  Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering · CPC title

• A23L7/198

  Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts · CPC title