Abstract
In this experiment, we studied what kind of flour and what temperature of water are suitable for the batter (Koromo) of Tempura. The effect of these factors on the viscosity of Koromo, the time taken in frying in hot oil, and the moisture and the oil contents in the fried Koromo was investigated.
Results are as follows :
1. The flour which contains low protein is better for Koromo.
2. When the temperature of water used for mixing the Koromo is too high, the result is poor; warm water produces high viscosity and the material is covered with too much Koromo. About 15°C is the optimum condition.
3. If egg is added to the Koromo, it will improve the batter and the fried batter will become very light and palatable.
