JP2013081433A - Oil-and-fat composition for kneading batter - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for kneading batter that allows deep-fried food to be made with a crisp texture and an excellent oil and fat flavor, particularly with excellent aroma and taste in addition to excellent dispersibility, and to provide a batter liquid containing the oil-and-fat composition for kneading batter, and deep-fried food using the batter liquid.SOLUTION: The oil-and-fat composition for kneading batter is a high oil content oil-in-water emulsion with the oil content of 60 mass% or more. The batter liquid contains the oil-and-fat composition for kneading batter, and the deep-fried food uses the batter liquid.

Description

  The present invention relates to an oil / fat composition for batter kneading that can obtain a fried food excellent in flavor, a batter liquid containing the batter kneading oil / fat composition, and a fried food using the batter liquid.

Frozen foods such as croquettes, menthi bonito, etc. are soaked in a batter solution containing seeds (food ingredients) mainly composed of flour and water, and egg liquids and seasonings as necessary. The starch and protein contained in the batter liquid, or the attached bread crumbs are solidified by frying with high-temperature frying fats and crusts (roller layers) are obtained.
Tempura is obtained by immersing seed (food material) in dashi juice or water in a batter solution in which flour is thinly dissolved and then fried in frying oil. The starch and protein contained in the batter solution are Crust (roller layer) is obtained by solidifying by frying with high-temperature frying oil.
It is known that the frying foods and tempura crust flavors are basically influenced by the fats and oils for frying. Generally, rice oil, rapeseed oil, soybean oil and palm oil are used to produce a refreshing flavor. Vegetable oils and fats such as oils are used, but high-quality products use sesame oil with a flavor, and animal fats such as beef tallow and pork fat are used when a rich flavor is desired.

However, these preferred fats and oils for frying have low oxidative stability, so they tend to deteriorate during frying, and in order to stably obtain fried foods and tempura with a good flavor, fats and oils are replaced at a certain frequency. There is a problem that productivity is poor, such as performing a large number of times of frying with less oil and fat in order to increase the rotation rate of oil and fat.
On the other hand, fats and oils are emulsified or mixed in a batter liquid to produce an oil-in-water emulsified batter liquid, and the texture is improved by using this. However, since the batter liquid needs to be mixed in a short time at a low temperature so as not to produce gluten of the flour, the oil to be blended uses a fluid oil or fat having a low melting point at a low temperature. Therefore, in addition to the problem that the adherence of the batter liquid to the seeds decreases, there is a problem that the crispy texture over time is lost.

  Therefore, by adding extremely hardened oil or a specific emulsifier to the added fats and oils, even if the melting point is low, the oils and fats exhibiting good fluidity and adhesion, and preventing the deterioration of the texture over time can be obtained. Proposed. (For example, refer to Patent Documents 1 and 2) However, these fats and oils are also well dispersible in the batter liquid, but the dispersibility is improved by matching the viscosity of the batter liquid with the viscosity of the fat and oil composition. In the ordinary batter liquid manufacturing method, the oil and fat particles are in an oil-in-water emulsion dispersed in a coarse state, so that they are washed away in the frying oil during frying, and the crust portion is replaced with the frying oil. For this reason, there has been a problem that it is difficult to obtain the effect when an improver component or a flavor oil is used for batter fats and oils.

JP 2008-253145 A JP 2001-128617 A

  Accordingly, an object of the present invention is to provide a batter kneading fat and oil composition capable of obtaining a fried food having a crispy texture and an oily and faty flavor, particularly a flavor, in addition to good dispersibility, and An object of the present invention is to provide a batter liquid containing a batter kneading fat and oil composition and a fried food using the batter liquid.

  As a result of various studies to achieve the above-mentioned object, the present inventors do not seek the fat and oil flavor of fried foods and tempura from the fat and oil for frying, but seek the oil and fat for batter, and the fluid that is usually used for the fat and oil for batter It was found that the above-mentioned problems can be solved by using an oil-in-water emulsion instead of a shape shortening, which is also an oil-in-water emulsion with a high oil content.

  The present invention has been made on the basis of the above findings, and is a high oil content oil-in-water emulsion having an oil content of 60% by mass or more. A batter liquid containing an oil / fat composition and a fried food using the batter liquid are provided.

  The batter kneading fat and oil composition of the present invention has good dispersibility without using liquid oil as a main component, and also has a crispy texture and a fat and oil flavor, particularly a good flavor. Tempura, croquette You can get fried food such as Menchi and so on. In addition, the fried food can have a good crispy feeling even when a microwave oven is used when thawing a long-term frozen product or when it is refrigerated after cooking.

Hereinafter, the present invention will be described in detail.
First, a high oil-in-water type emulsion having an oil content of 60% by mass or more (hereinafter simply referred to as “high oil-in-water type emulsion composition”) used in the present invention will be described.

The fats and oils used in the high oil-in-water emulsion are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower Selected from flower oil, beef tallow, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil and other vegetable oils, animal fats and oils, hydrogenation, fractionation and transesterification And processed oils and fats that have been subjected to one or more treatments. In the present invention, these fats and oils can be used alone or in combination of two or more.
Of course, the flavor oil described below can also be used as the oil.

  The oil content in the high oil-in-water emulsion should be 60% by mass or more, preferably 70% by mass, including the oil contained in other raw materials used in the high oil-in-water emulsion. That's it. The effect of this invention is not acquired as it is less than 60 mass%. In addition, about an upper limit, it is 90 mass%. If it exceeds 90% by mass, a high oil-in-water emulsion may not be stably produced.

  It does not restrict | limit especially as water used for the said high oil content oil-in-water emulsion, For example, tap water, mineral water, groundwater etc. are mentioned. In this invention, these water can also be used independently or can also be used in combination of 2 or more type. Moreover, the water | moisture content contained in the foodstuff material containing a water | moisture content, such as an egg, cream, and liquid sugar, can also be used as this water.

  The water content in the high oil-in-water emulsion is 35% by mass or less including water contained in other raw materials used in the high oil-in-water emulsion. The effect of this invention is not acquired as it exceeds 35 mass%. In addition, about a minimum, it is 8 mass%. If it is less than 8% by mass, a high oil-in-water emulsion may not be stably produced.

  The high oil-in-water emulsion uses an emulsifier to emulsify the fat and the water. In this invention, it is preferable to contain the 1 type, or 2 or more types of emulsifier chosen from sorbitan fatty acid ester, glycerol fatty acid ester, and sucrose fatty acid ester. More preferably, it contains at least one sorbitan fatty acid ester and at least one glycerin fatty acid ester.

  The sorbitan fatty acid ester is preferably a sorbitan fatty acid ester having an HLB of 2 to 10, more preferably 2 to 8. There is no restriction | limiting in particular as a fatty acid residue which comprises the said sorbitan fatty acid ester, Residues, such as lauric acid, myristic acid, a palmitic acid, a stearic acid, an oleic acid, a linoleic acid, a linolenic acid, are mentioned. The content of the sorbitan fatty acid ester is preferably 0.1 to 20% by weight, more preferably 0.1 to 10% by weight, and most preferably 0.1 to 5% by weight in the oil-in-water emulsion of the high oil content. is there.

  As the glycerin fatty acid ester, preferably a glycerin fatty acid ester having an HLB of 0 to 6, more preferably 0 to 4 is used. Moreover, as said glycerol fatty acid ester, the 1 type (s) or 2 or more types chosen from monoglycerol fatty acid ester, organic acid monoglycerol fatty acid ester, and polyglycerol fatty acid ester can be used. In the present invention, it is preferable to use a monoglycerol fatty acid ester and a polyglycerol fatty acid ester as the glycerol fatty acid ester.

There is no restriction | limiting in particular as a fatty acid residue which comprises the said glycerol fatty acid ester, For example, residues, such as a lauric acid, myristic acid, a palmitic acid, a stearic acid, an oleic acid, a linoleic acid, a linolenic acid, are mentioned.
Examples of the organic acid monoglycerin fatty acid ester include acetic acid glycerin fatty acid ester, lactic acid glycerin fatty acid ester, succinic acid glycerin fatty acid ester, diacetyltartaric acid glycerin fatty acid ester, and the like.
Although there is no restriction | limiting in particular as a glycerol residue which comprises the said polyglycerol fatty acid ester, A thing with a polymerization degree of 1-10 is preferable.

  Sugars and sweeteners may be added to the high oil-in-water emulsion. Examples of the sugars and sweeteners include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, and reducing sugar. Polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, acesulfame potassium Honey, etc. can be mentioned, and one or more selected from these can be used.

  You may mix | blend a thickening stabilizer with the said high oil content oil-in-water emulsion. Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used. The blending amount of the thickening stabilizer is not particularly limited, but is preferably 0 to 10% by weight, more preferably 0 to 5% by weight, and most preferably 0.001 to 0.001 in the oil-in-water emulsion. 3% by weight.

The high oil-in-water emulsion preferably contains a flavor component in the oil phase.
Examples of the flavor component include oil-soluble fragrances, flavor oils, extracts, and essential oils.
Flavor oil is also known as seasoning oil, seasoning oil, flavor oil, and flavoring oil. The flavor of raw materials such as vegetables, spices, livestock products, marine products, seasonings, etc. There are those made by shifting to fats and oils and edible refined processed oils and oils, and those produced by actively producing flavor components in the oil collecting process of oils and made with mild oil refining conditions. Examples of the latter include sesame oil, lard, head, and olive oil.

In addition, essential oils are mainly obtained from plant raw materials by steam distillation, solvent extraction, supercritical extraction, pressing method, etc., sage, fennel, basil, peppermint, orange, lime, bergamot, lemon, jasmine, geranium , Lavender, sandalwood, cardamom, clove, cinnamon, laurel, mustard, paprika, ginger, garlic, black pepper, cypress, cedarwood, tea tree, eucalyptus and the like.
In addition, although the said flavor component is melt | dissolved and used in edible fats and oils fundamentally, in order to obtain a fried food of favorable flavor with a small amount of flavor components, and the flavor component in a high oil content oil-in-water emulsion It is preferable that it is a form with which the oil phase containing a flavor component and the oil phase which does not contain a flavor component are mixed by the point that stability of this is favorable.
That is, it is preferable that an oil droplet containing a flavor component at a high concentration and an oil droplet containing no low concentration or flavor component exist as separate oil droplets in a continuous aqueous phase.
The abundance ratio of the two types of oil droplets can be set as appropriate according to the intensity of the flavor of the flavor component, and the particle size can also be set as appropriate.

  The oil-in-water emulsion of the above high oil content, if necessary, flavoring ingredients such as protein, cereals, inorganic salts and organic acid salts, cacao products, coffee and coffee products, other various food materials, flavorings, fruit juices, seasonings, Coloring agents, preservatives, pH adjusters, antioxidants and the like can be used.

Next, the manufacturing method of the said high oil content oil-in-water emulsion is demonstrated. The production method of the high oil-in-water emulsion is not particularly limited, and can be obtained by a general method for producing an oil-in-water emulsion, but is preferably produced by the following method. First, an oil phase to which oils and fats, if necessary, flavor components, sorbitan fatty acid esters, glycerin fatty acid esters, and other oil-soluble substances are prepared.
If necessary, this is added to an aqueous phase to which a water-soluble substance is added and emulsified in an oil-in-water type. And if necessary, sterilization is performed. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

Next, this is put into a container and cooled and solidified to obtain a high oil-in-water emulsion. Further, nitrogen, air or the like may or may not be contained in any of the production steps when producing the high oil-in-water emulsion.
In addition, when manufacturing the oil-in-water type high oil content emulsion in which the oil phase containing a flavor component and the oil phase which does not contain a flavor component are manufactured, 2 of the oil phase containing a flavor component and the oil phase not containing a flavor component It can be obtained by preparing a seed oil phase and adding it separately to the aqueous phase, but preferably after adding only one oil phase, the other oil phase is added and emulsified. Note that the oil phase having a high melting point is added first, and after the addition is completed, the oil phase is slightly cooled, and the oil phase having a low melting point is added after the solid content in the oil or fat is slightly precipitated. It is preferable because mixing of the two types of oil droplets is difficult to occur. Moreover, when the melting points of the oil phase are the same, it is preferable to add the oil phase containing the flavor component later in terms of the difficulty in dispersing the flavor component.

Next, the batter liquid of the present invention will be described.
The batter liquid of the present invention preferably contains 3 to 30% by mass, more preferably 5 to 20% by mass of the above-described batter kneading fat and oil composition of the present invention. The fried food obtained by using the batter liquid has a crispy texture and a fat-and-flavored flavor, particularly a good flavor. Further, the fried food was reconstituted when stored frozen or refrigerated. Even when a microwave oven is used at the time of heating, a good crispy feeling can be obtained.

The batter liquid of the present invention is produced by adding the oil composition for kneading the batter of the present invention so as to have the above content in addition to the food materials and food additives used in producing the conventional batter liquid. do it.
That is, in addition to aqueous raw materials such as water, cream, milk, concentrated milk, fermented milk, eggs and dashi juice, and powder raw materials such as flour and / or starch, the fat composition for batter kneading of the present invention is used. As needed, sugar products, milk products such as skim milk powder and whole milk powder, salty agents such as salt, colorants such as β-carotene, plant proteins such as wheat protein and soybean protein, whey protein, casein protein, etc. Animal proteins, eggs and various processed eggs, acidulants such as acetic acid and citric acid, thickeners such as sodium alginate, carrageenan, gelatin, pectin, xanthan gum, emulsifiers, antioxidants, swelling agents, preservatives, bitters Food ingredients and food additives such as seasonings such as sodium glutamate, sweeteners such as stevia extract, spices, spice extracts, inorganic salts such as fragrances and salt, colorants, seasonings, beans and vegetables By working according to conventional methods, it is possible to obtain a batter of the present invention.

As a method for adding the batter kneading fat composition of the present invention to the batter liquid, the batter liquid of the present invention is preliminarily dispersed in a batter liquid in which powder raw materials such as flour and / or starch are dispersed in an aqueous raw material. A method of adding and mixing the fat and oil composition, after mixing the fat and oil composition for kneading the batter of the present invention into powder raw materials such as flour and / or starch, adding the aqueous raw material and mixing thoroughly And a method of adding powder raw materials such as flour and / or starch after dispersing the batter kneading fat and oil composition of the present invention in an aqueous raw material, and mixing them well. The method is also acceptable.
Note that the batter kneading fat and oil composition of the present invention has extremely good dispersibility, and can be easily made into a homogeneous batter liquid even by hand mixing. By using a homogenizer such as a homogenizer, a batter solution having more uniform and good physical properties can be obtained.
Further, the batter kneading fat / oil composition of the present invention may be used at room temperature, or may be used after being dissolved by heating.

Next, the fried food of the present invention will be described.
The fried food of the present invention is a fried food obtained by using the batter liquid of the present invention and has the above-mentioned characteristics.
The method of using the batter liquid of the present invention for obtaining the fried food of the present invention is the same as the conventional method of using the batter liquid. For example, the seed (food material) is dusted with flour such as flour if necessary, Next, a batter solution is attached, and bread crumbs are added or molded as it is. The fried food is obtained by frying it with frying oil immediately after storing it by a method such as refrigeration or freezing.
Specific examples of fried foods include tempura, croquettes, cream croquettes, mentaka cuts, fried seafood and livestock meat.
In addition, the fried food which has favorable food texture and flavor can be obtained also by heating with a microwave oven, a frying pan, etc. instead of frying with frying oil.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the present invention is not limited by the following examples. “Part” or “%” in the text is based on mass unless otherwise specified.

<Preparation of high oil-in-water emulsion>
[Example 1]
To 100% lard (pig fat), 2.0% sorbitan stearate ester (HLB7) and 2.0% glycerin fatty acid ester (HLB4) were added and dissolved by heating to obtain an oil phase. The oil phase of the present invention is an oil-in-water emulsion having a high oil content with an oil content of 73% by mass, which is emulsified while gradually adding 76 parts by mass of the oil phase to 24 parts by mass of an aqueous phase consisting of only water and cooled and solidified. Oil composition A for batter kneading was obtained.

[Example 2]
In place of 100% of lard (pig fat), 100% of mixed oil of lard (rapeseed oil): rapeseed oil = 2: 3 was used in the same manner as in Production Example 1, and the oil content was as high as 73%. The batter kneading fat and oil composition B of the present invention, which is an oil-in-water oil-in-water emulsion, was obtained.

Example 3
To 100% of lard (pig fat), 2.0% of sorbitan stearate (HLB7) and 2.0% of glycerin fatty acid ester (HLB4) were added and dissolved by heating to obtain an oil phase (1). On the other hand, sorbitan stearate (HLB7) 2.0% and glycerin fatty acid ester (HLB4) 2.0% were added to rapeseed liquid oil 100% and dissolved by heating to obtain an oil phase (2). While gradually adding 30.5 parts by mass of the oil phase (1) to 24 parts by mass of an aqueous phase consisting of only water, gradually adding 45.5 parts by mass of the oil phase (2) The oil composition C for batter kneading according to the present invention, which was an oil-in-water emulsion of a high oil content with an oil content of 73% by mass, was emulsified and solidified by cooling.

Example 4
The oil content is as high as 73% in the same manner as in Production Example 1 except that 100% of rapeseed liquid oil: mustard oil (essential oil) = 96: 4 is used instead of 100% of lard (pig fat). The batter kneading oil-fat composition D of the present invention, which is an oil-in-water oil-in-water emulsion, was obtained.

Example 5
To 100% rapeseed oil, 2.0% sorbitan stearate ester (HLB7) and 2.0% glycerin fatty acid ester (HLB4) were added and dissolved by heating to obtain an oil phase (1). On the other hand, 50% by mass of rapeseed liquid oil, 50% by mass of mustard oil (essential oil), 2.0% of sorbitan stearate ester (HLB7) and 2.0% of glycerin fatty acid ester (HLB4) are dissolved by heating and dissolved in an oil phase ( 2) was obtained. The oil phase (1) 70 parts by mass is gradually added to 24 parts by mass of the water phase and then emulsified while the oil phase (2) 6 parts by mass is added and gradually emulsified. Solidified to obtain a batter kneading fat and oil composition E according to the present invention, which is a high oil-in-water emulsion having an oil content of 73% by mass.

[Comparative Example 1]
In the same manner as in Production Example 1 except that 24 parts by mass of the water phase in Production Example 1 was changed to 40 parts by mass and 76 parts by mass of the oil phase were changed to 60 parts by mass, an oil-in-water type having an oil content of 57.6% by mass. The oil composition F for batter kneading of the comparative example which is an emulsion was obtained.

[Comparative Example 2]
To 100% lard (pig fat), 4.0% glycerin fatty acid ester (HLB2) was added and dissolved by heating to obtain an oil phase. 24 parts by mass of an aqueous phase consisting of only water is emulsified while gradually added to 76 parts by mass of the oil phase, rapidly cooled and plasticized by a margarine production machine (combinator), and water-in-oil emulsification with an oil content of 73% by mass. The batter kneading fat and oil composition G of the comparative example which is a thing was obtained.

<Dispersibility test>
About the oil-fat composition for batter kneading obtained in said Examples 1-5 and Comparative Examples 1-2, the dispersibility test was done with the following method.
Add 600 g of 30 ° C. hot water into a 1,000 ml stainless beaker and stir at 100 rpm using a stirring blade at 400 rpm so that 100 g of batter kneading fat and oil composition heated to 30 ° C. And further mixed and dispersed at 400 rpm for 2 minutes. The dispersibility of the batter kneading fat and oil composition at that time was evaluated in four stages according to the following evaluation criteria. The results are shown in Table 1.

(Evaluation criteria for dispersibility)
A: Very good (Emulsion layer remains even after 2 minutes or more after stirring is stopped)
○: Good (when the stirring is stopped, it gradually separates and after 2 minutes it is clearly separated into two layers)
Δ: Slightly bad (separate into two layers as soon as stirring is stopped)
X: Bad (not emulsified even when stirred)

<Preparation of batter liquid and fly test 1>
Using the batter kneading fats and oils compositions obtained in Examples 1 to 5 and Comparative Examples 1 and 2, batter liquids were prepared by the following methods, and the following methods were used for each batter liquid prepared. A fly test was conducted.
Add 600 g of 30 ° C. hot water into a 1,000 ml stainless beaker and stir at 100 rpm using a stirring blade at 400 rpm so that 100 g of batter kneading fat and oil composition heated to 30 ° C. And further mixed and dispersed at 400 rpm for 2 minutes. Next, 300 g of flour was added and mixed and dispersed for another 2 minutes to prepare a batter solution.

30 g of white fish (cod) fillet was dipped in this batter liquid, and the bread crumbs were quickly frozen and stored frozen at -20 ° C. for 1 week. It fried for 3 minutes with frying oil (use rapeseed oil) of 180 degreeC with frozen, and the fried food was obtained.
The texture (crispy feeling, melted in the mouth) and flavor (pork fat flavor or mustard oil flavor) immediately after frying of this fried food were evaluated in four stages according to the following evaluation criteria. The results are shown in Table 1.

<Fly test 2>
Example 6
To 100% rapeseed oil, 2.0% sorbitan stearate (HLB7) and 2.0% glycerin fatty acid ester (HLB4) were added and dissolved by heating to obtain an oil phase. The oil phase of the present invention is an oil-in-water emulsion having a high oil content with an oil content of 73% by mass, which is emulsified while gradually adding 76 parts by mass of the oil phase to 24 parts by mass of an aqueous phase consisting of only water and cooled and solidified. Oil composition H for batter kneading was obtained.

Using this batter kneading fat and oil composition H, batter liquid was prepared in the same manner as in the above <Preparation of batter liquid and frying test 1>, except that lard (pig fat) was used as frying fat. The fly test was conducted in the same manner as the fly test 1 described above.
The texture (crispy feeling, melted in the mouth) and flavor (pork fat flavor) immediately after frying of this fried food were evaluated in four stages according to the following evaluation criteria. The results are shown in Table 1.

<Evaluation of fried food>
In the texture comparison test, 20 panelists tasted the fried food and evaluated the following three points for the texture (crispy taste, melted in the mouth) and flavor (pork fat flavor or mustard oil flavor). The evaluation score was used, and the evaluation result was applied to the following evaluation criteria.

Texture (crispy feeling)
5 points: very crispy and very good texture 3 points: crispy part remains partially, almost good texture 1 point: soft, poor texture Is

Texture (melted in the mouth)
5 points: very good mouth melt 3 points: almost good mouth melt 1 point: waxy, poor

(Evaluation criteria for texture)
◎: Total score / number of people is 4.1 or more and 5.0 or less ○: Total score / number of people is 3.1 or more and 4.0 or less △: Total score / number of people is 2.1 or more and 3.0 points ×: Total score / number of people is 2.0 or less

Flavor (tallow or mustard oil flavor)
5 points: Feel the flavor clearly 3 points: Feel a little flavor 1 point: The flavor is not felt

(Flavor evaluation standard)
◎: Total score / number of people is 4.1 or more and 5.0 or less ○: Total score / number of people is 3.1 or more and 4.0 or less △: Total score / number of people is 2.1 or more and 3.0 points ×: Total score / number of people is 2.0 or less

Claims (5)

  An oil / fat composition for kneading batter, which is a high oil content oil-in-water emulsion having an oil content of 60% by mass or more.   A fat and oil composition for batter kneading according to claim 1, wherein a flavor component is contained in the oil phase.   The oil composition for batter kneading according to claim 1 or 2, wherein an oil phase containing a flavor component and an oil phase not containing a flavor component coexist.   The batter liquid formed by containing 3-30 mass% of the fats and oils composition for batter kneading | mixing as described in any one of Claims 1-3.   A fried food using the batter liquid according to claim 4.