揚げ衣の品質に及ぼすゴマ油の混合効果The quality of fried batter of Tempura (Koromo) was studied by sensory evaluation and moisture measurement using eight different oils (safflower, grapeseed, sunflower, cottonseed, corn, soybean, sesame and rapeseed oils) and then the effect of sesame oil added to soybean oil was investigated. Batters were prepared with 50g of distilled water and 25g of flour and fried into flakes in 400g oil at 17
天ぷら油の使用に関する問題点
