Dry composition for batter coating comprising soft wheat...

A - Human Necessities – 23 – P

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A23P 1/08 (2006.01) A23L 1/00 (2006.01) A23L 1/10 (2006.01)

Patent

CA 2244400

An improved tempura batter system comprises an improved primer layer and improved batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components wich balances control of gelatinization, coagulation and gelation with cellular network expansion while managing water mobility and quantity. A balancing of cereals, proteins, leavening system, fat and emulsifier produces effective gelatinization characteristics and controlled formation of outer shell. A network of well-distributed, uniformly-sized gas cells is provided throughout the matrix by employing an aerated and/or emulsified plastic fat.

Une système de pâte à frire amélioré pour friture du type tempura comprend une couche de base améliorée et une couche enrobante de pâte améliorée. La pâte enrobante est formée par une gélification contrôlée de composants pour pâte à frire choisis pour assurer de bonnes caractéristiques de gélatinisation, de coagulation et de gélification avec expansion du réseau cellulaire, tout en gérant la quantité et la mobilité de l'eau. Un mélange optimisé de céréales, de protéines, de levure, de matières grasses et d'émulsifiant apporte les caractéristiques souhaitées de gélatinisation et de formation contrôlée de la coque externe. Un réseau de cellules de gaz bien réparties et de taille uniforme est assuré dans toute la matrice en utilisant une graisse plastique aérée et/ou émulsionnée.

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