Better Tempura Batters

The combination of golden-brown color, crispy bite and indulgent— yet light—flavor of some fried foods continues to attract consumers. Add on-trend ethnic diversity and natural and organic ingredient options, and a recipe for success coalesces. Tempura batters—typically customized for each customer —from Hydroblend, Inc., deliver all of these traits, and more.

Portuguese missionaries originally brought tempura to Japan in the 16th century, where it has remained a staple ever since. Now tempura is catching on in the United States—although authentic versions can prove difficult to find in manufactured products and most chain restaurants.

Traditionally, tempura batter combines flour and eggs with icecold water. The batter, when mixed, is agitated very little so that lumps remain to contribute a unique, lofty structure when fried. Vegetables such as zucchini, mushrooms, broccoli and squash are common tempura substrates. Fish, crab, shrimp, chicken and pork are also favorites.

“The original tempura does not perform well under normal manufacturing conditions,” says Sarah Fisher, product development manager. She notes the company has resolved adhesion issues without sacrificing the textural and visual characteristics of traditional tempura. “We use a combination of flours, starches, custom leavening and other ingredients to mimic the traditional tempura batter.”

The company customizes each batter to suit the application. “Our version is tailored to fit the customer’s needs, such as increasing hold times, dialing in a certain bite—crisp, crunchy, tender, etc.—and giving the batter the ability to withstand machine stresses,” Fisher continues. Achieving certain batter characteristics may be as simple as adjusting the solids during processing, or reformulating different blends of flours and starches. She also notes “it is good to know what type of oil is used, especially in this age of zero-trans oils.” Company research has found that some zero-trans frying oils impart a greasier taste or different flavor than hydrogenated oils, and can keep such factors in mind when creating customized tempura batters.

The color of cooked tempura is a factor. Golden-brown is the most-requested color. However, other options are possible. “We have seen color ranges from a very light golden-brown to a darker-brown color,” says Fisher.

Demand for tempura has increased in various sectors, including natural and organic foods. “Hydroblend has the capability to produce certified-organic items,” says Fisher. “We can also make ‘made with organic ingredients’ items.” Hydroblend works to comply with existing USDA standards for “natural” meat and poultry products by ensuring the ingredient systems contain no artificial ingredients, coloring ingredients or chemical preservatives, and that they are minimally processed.

Part of the increased demand for tempura relates directly the popularity of dipping sauces. “The tempura creates such a clean-tasting product that anything coated with it can be dipped in a number of wonderful sauces,” says Fisher, noting that the batters do not carry a heavy spice load. “They just lightly accent whatever substrate they are used on.” 

Hydroblend, Inc.
1801 North Elder Street 
Nampa, ID 83687 
Phone: 800/467-7441 208/467-7441 
Fax: 208/467-2220 
E-mail: [email protected] 
Website: www.hydroblendinc.com