JP7413613B1 - Batter mix for frying - Google Patents

Abstract

A batter mix for fried foods containing 1 to 15 mass % of resistant starch with a high dietary fiber content of 80 mass % or more and 2 to 30 mass % of oxidized starch. The batter mix for frying preferably further contains 2 to 20% by mass of heat-treated wheat flour. In the batter mix for deep-fried foods, it is preferable that the heat-treated flour contains both dry-heat-treated wheat flour and wet-heat-treated wheat flour. A batter liquid containing 100 parts by mass of the batter mix for deep-frying and 80 to 1000 parts by mass of liquid.

Description

The present invention relates to a batter mix for fried foods that is used as a batter material during the production of fried foods.

Fried foods are foods obtained by cooking various ingredients in oil. Some types of deep-fried foods include fried foods, which are obtained by frying the ingredients as they are without coating them, but most of them are obtained by cooking the ingredients with coatings attached to the surface. A coating of coating material is attached to the surface of the wood. By heating the ingredients with the batter attached to the surface in high-temperature oil, the batter that comes into direct contact with the oil has a unique crunchy texture and flavor, while the ingredients inside have a unique crispy texture and flavor. It cooks like it was steamed on the inside, condensing the flavor. Fried foods come in countless variations and are extremely popular.

The coating materials used in the production of fried foods are usually in powder form at room temperature and pressure, but they are classified into several types depending on the form in which they are attached to the ingredients. There are two types: the mawashi type, which is used by sprinkling it as it is, and the batter type, which is dissolved in liquid to form a liquid batter (so-called batter) and then applied to the surface of the ingredients. Moreover, when using a batter type, after a batter liquid is applied to the surface of the ingredients, powder such as bread crumbs may be further applied on top of the batter liquid. When producing fried foods, in addition to selecting the type of batter, there are many other things that need to be considered, such as the thickness of the batter, the amount of coating, and the balance between the batter and ingredients.

Fried foods have traditionally had the problem that as time passes immediately after cooking, the moisture in the ingredients transfers into the batter, causing the batter to become soft and lose its crunchy texture. On the other hand, in recent years, there has been an increase in the number of cases in which pre-cooked food is displayed and sold at grocery stores, and in this case, display equipment that also serves as heat-retaining equipment such as warmers (hereinafter also simply referred to as "thermal equipment") is used to display and sell cooked food. There are many cases where already prepared food is displayed and sold. When fried foods are displayed in such heat-retaining equipment, the batter, which contains oil, is placed in a higher temperature environment than room temperature, which creates a new problem in that the batter becomes hard and sticky in texture. There is.

Conventionally, proposals have been made to utilize resistant starch as a technique for improving clothing materials. For example, Patent Document 1 describes a batter mix for frying that contains 20% by mass or more of resistant starch with a high dietary fiber content of 60% by mass or more. This mix is low in carbohydrates and useful as a health food ingredient, while also being able to produce fried foods with a crunchy coating that does not stick to the teeth, and which retains its excellent texture to some extent after production. It is said that it can be maintained even after a period of time has elapsed or when reheated in a microwave oven, etc. Further, Patent Document 2 describes a starch material with a high dietary fiber content, which has a dietary fiber content of 30% by weight or more, which is obtained by subjecting starch having an amylose content of 30% by weight or more to a moist heat treatment. When used in fried foods, it is said to improve melt-in-the-mouth texture and crunchiness, and can also be expected to have the physiologically active effect of dietary fiber.

US2020/0037644A1 Japanese Patent Application Publication No. 10-195104

As shown in these conventional techniques, it is expected that the crispness of fried foods will be improved by using indigestible starch as a coating material for fried foods. However, the above-mentioned problem that fried foods tend to have a hard and sticky texture when placed in a high-temperature environment has occurred in recent years, and is not considered in Patent Documents 1 and 2. Moreover, even if resistant starch was used, the improvement effect was limited. In particular, this tendency was more pronounced in fried foods such as tempura that have a batter-type coating on the surface because the coating is thick.

The object of the present invention is to provide a method for deep-fried food that can maintain its crispness without causing the batter to become hard and sticky even when the fried food is stored in a warmer or other heat-retaining environment at a higher temperature than room temperature. It is to provide a batter mix.

The present invention is a batter mix for frying that contains 1 to 15 mass % of resistant starch with a high dietary fiber content of 80 mass % or more and 2 to 30 mass % of oxidized starch.
The present invention also provides a batter liquid containing 100 parts by mass of the batter mix for deep-frying and 80 to 1000 parts by mass of liquid.
The present invention also provides a method for producing fried food, which includes the steps of applying a batter liquid containing 100 parts by mass of the batter mix for deep-frying and 80 to 1000 parts by mass of a liquid to ingredients, and cooking the ingredients.

The batter mix for frying of the present invention contains resistant starch with a high dietary fiber content. Indigestible starch, also called resistant starch, is a type of insoluble dietary fiber. Indigestible starch is resistant to digestive enzymes and is not digested and absorbed in the digestive tract of healthy people, but is assimilated by intestinal bacteria in the large intestine and is known to have a positive impact on the intestinal flora. .

As will be described later, resistant starch includes natural products and artificial products (processed starch obtained by processing natural starch in some way). In both natural and artificial products, it is usually difficult to isolate or obtain pure resistant starch, and it contains impurities. In general, there are food materials marketed as "indigestible starches," but as mentioned above, they contain impurities, so strictly speaking, they are "food materials mainly composed of resistant starches." It can be said that As the dietary fiber-rich resistant starch used in the present invention, such commercially available resistant starch (provided that the dietary fiber content is 80% by mass or more) can be used. Strictly speaking, the high-fiber-containing resistant starch used in ``dietary fiber-rich resistant starch'' can be said to be a ``food material mainly composed of resistant starch.'' Examples of the impurities include digestible starch, water-soluble dietary fiber, insoluble dietary fiber other than resistant starch, lipid, ash, etc. The resistant starch containing high dietary fiber used in the present invention is also resistant starch. In addition, it may contain these impurities.

The dietary fiber-rich resistant starch used in the present invention is characterized by having a dietary fiber content of 80% by mass or more. Most of the dietary fiber contained in the dietary fiber-rich resistant starch used in the present invention is resistant starch, but the dietary fiber contained in the dietary fiber-rich resistant starch contains water-soluble impurities. It may contain trace amounts of dietary fiber and insoluble dietary fiber other than resistant starch. The dietary fiber content in the dietary fiber-rich resistant starch is preferably 85% by mass or more, more preferably 90% by mass or more, and the higher the content, the better.

As is clear from the above, the purity of the dietary fiber-rich resistant starch used in the present invention is defined by the dietary fiber content, that is, it can be said to be a highly pure resistant starch.
In this specification, the dietary fiber content of resistant starch is a value determined by an enzyme-gravimetric method (Prosky method) based on AOAC985.29, such as a commercially available measurement kit (for example, Wako Pure It can be measured using a dietary fiber measurement kit manufactured by Yakuhin Kogyo Co., Ltd.

As the dietary fiber-rich resistant starch used in the present invention, among food materials commercially available as "indigestible starch", those having a dietary fiber content of 80% by mass or more may be used. Alternatively, processed starch obtained by subjecting natural starch to a treatment such as crosslinking treatment described below so that the dietary fiber content becomes 80% by mass or more may be used.

The dietary fiber-rich resistant starch used in the present invention will be further detailed below based on the type of resistant starch.
Indigestible starch is classified into four types, RS1 to RS4 below.
RS1 is a resistant starch that is easily digested by itself, but because it is physically protected by the outer skin, digestive enzymes cannot act on it, making it resistant to digestion.It is mainly used in whole grains, seeds, and legumes. Included in the class etc.
RS2 is unprocessed indigestible starch (raw starch) that exhibits resistance to digestion due to the special crystal structure of starch granules, and examples include potato starch and immature banana starch. High amylose starch also contains a lot of amylose in a linear chain structure and is classified as RS2. The term "high amylose starch" as used herein refers to starch in which the amylose content in the starch is 50% by mass or more.
RS3 is an indigestible starch that exhibits resistance to digestion due to aging of the starch, which changes its structure to make it difficult for digestive enzymes to act on it. RS3 is a resistant starch that is obtained by gelatinizing (gelatinizing) by heating and then cooling. (β-starch) can be exemplified.
RS4 is an indigestible starch that exhibits resistance to digestion due to being highly chemically modified, and examples include starch that has been subjected to strong crosslinking treatment, and starch that has been etherified and/or esterified.

The dietary fiber-rich resistant starch used in the present invention has a dietary fiber content of 80% by mass or more and is selected from RS2 to RS4 resistant starches with a high dietary fiber content. They can be used alone or in combination of two or more. In particular, resistant starch with a high dietary fiber content of RS4 is preferred. RS2 and RS3 high dietary fiber content indigestible starches may cause the texture of fried food batters obtained using deep-fried food batter mixes containing them to be hard, but RS4 high dietary fiber content indigestible starch Such inconveniences are less likely to occur when starch is used. As mentioned above, R1 is contained in whole grains, seeds, legumes, etc., and is mainly composed of resistant starch with high dietary fiber content, that is, resistant starch containing 80% by mass or more of dietary fiber. It cannot be used in the present invention because it is practically impossible to separate it as a food material, and furthermore, it is considered that it does not contribute to the effects intended by the present invention due to its structure.

Moreover, the dietary fiber-rich indigestible starch used in the present invention may be either natural starch (unprocessed starch) or processed starch, as long as the dietary fiber content is 80% by mass or more. However, in general, easily available natural resistant starch has a dietary fiber content of less than 30% by mass even if it is high, and natural resistant starch with a high dietary fiber content is difficult to obtain. It is. On the other hand, for example, RS4 resistant starch that has been subjected to cross-linking treatment, which is a type of processing treatment, under specific conditions has a higher dietary fiber content by changing the molecular structure of the starch. Moreover, it is often relatively easy to obtain, and is suitable as the high dietary fiber content resistant starch used in the present invention.

Therefore, as the dietary fiber-rich resistant starch used in the present invention, crosslinked starch corresponding to RS4 is preferable. The dietary fiber content of crosslinked starch may vary depending on the crosslinking agent used and the degree of crosslinking, but as long as it is edible and has a dietary fiber content of 80% by mass or more, it can be used without any particular restrictions. be able to. As the crosslinked starch, phosphoric acid crosslinked starch and adipic acid crosslinked starch are preferred because they are highly safe and many types are commercially available.

The content of the dietary fiber-rich resistant starch in the batter mix for frying of the present invention is 1 to 15% by mass based on the total mass of the mix. If the content of the dietary fiber-rich resistant starch in the batter mix for deep-fried food is outside the above range, the fried food obtained using the mix may be stored in an environment at a higher temperature than room temperature using a heat-retaining equipment such as a warmer. In this case, the batter tends to have a hard and sticky texture. The content of the dietary fiber-rich resistant starch is preferably 2% by mass or more, more preferably 3% by mass or more, more preferably 4% by mass or more, and preferably 13% by mass, based on the total mass of the mix. The content is preferably 10% by mass or less, more preferably 8% by mass or less.

The batter mix for frying of the present invention contains oxidized starch in addition to resistant starch containing high dietary fiber. Oxidized starch is processed starch obtained by oxidizing raw starch with an oxidizing agent. The oxidized starch used in the present invention can be used without any particular restriction as long as it is edible, and it can be prepared by oxidizing raw starch by a conventional method or commercially available. Examples of the oxidizing agent include sodium hypochlorite. Examples of the raw material starch for the oxidized starch include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch.

The content of oxidized starch in the batter mix for frying of the present invention is 2 to 30% by mass based on the total mass of the mix. If the content of oxidized starch in the batter mix for deep-fried food is outside the above range, if the fried food obtained using the mix is stored in a warmer or other heat-retaining environment at a higher temperature than room temperature, the batter may become hard and sticky. It tends to have a sticky texture. The content of oxidized starch is preferably 4% by mass or more, more preferably 6% by mass or more, more preferably 8% by mass or more, and preferably 26% by mass or less, even more preferably It is 20% by mass or less, more preferably 16% by mass or less.

In the batter mix for frying of the present invention, it is preferable that the content of oxidized starch is higher than the content of the dietary fiber-rich resistant starch, and the former is 1.3 times or more of the latter on a mass basis. More preferably, it is 1.5 times or more, even more preferably 1.7 times or more, most preferably 2 times or more, and preferably 6 times or less, and 4 times or less More preferred. In particular, the mass ratio between the content of the dietary fiber-rich resistant starch and the content of the oxidized starch (former: latter) is preferably 1:1.7 to 1:4, more preferably 1:2. ~1:3. When the mass ratio of the content of the dietary fiber-rich resistant starch to the content of the oxidized starch satisfies this range, the fried food obtained using the mix will have a better texture immediately after production. Moreover, it is possible to maintain a good texture at a high level even when stored in an environment at a temperature higher than room temperature using a heat insulating equipment such as a warmer.

It is preferable that the batter mix for frying of the present invention further contains heat-treated wheat flour in addition to the dietary fiber-rich indigestible starch and the oxidized starch because the effects of the present invention are further enhanced. As the heat-treated flour, it is possible to use ordinary wheat flour such as strong flour, medium-strength flour, weak flour, durum flour, etc. as the raw material wheat flour, which has been subjected to one or more selected from dry heat treatment and moist heat treatment without any restriction. can. Preferably, the heat-treated wheat flour includes both dry-heat-treated wheat flour and moist-heat-treated wheat flour. Further, the mass ratio of the content of dry heat treated wheat flour to the content of wet heat treated wheat flour is preferably 5:1 to 1:5, more preferably 1:3 to 3:1.

The content of heat-treated wheat flour in the batter mix for frying of the present invention is preferably 2 to 20% by mass, more preferably 3 to 20% by mass, based on the total mass of the mix, as the total amount of dry heat-treated wheat flour and moist heat-treated flour. It is 17% by weight, more preferably 4 to 15% by weight. If the content of heat-treated flour in the batter mix for deep-fried food exceeds 20% by mass, if the fried food obtained using the mix is stored in a warmer or other heat-retaining environment in an environment higher than room temperature, the batter will become hard and sticky. It may have a sticky texture.

In the present invention, the dry heat treatment applied to flour is a process in which the flour is placed in a container and heated from outside the container without adding moisture, and actively evaporates the moisture in the flour. This is heat treatment. The container containing the flour in the dry heat treatment needs to have thermal conductivity, but does not need to be airtight. That is, the dry heat treatment applied to wheat flour in the present invention is a treatment in which wheat flour is indirectly heated with a heat medium through a heat conduction barrier. It does not include treatments using direct heating means, such as heating by blowing hot air or heating flour with electromagnetic waves. As the heat medium in the dry heat treatment, for example, superheated steam, hot water, hot oil, etc. can be used. Note that the wheat flour that has been subjected to the dry heat treatment may be subjected to a drying treatment and/or a pulverization treatment, if necessary.

A preferred example of the dry heat treatment is a process in which a container containing flour is heated from the outside and indirectly heated for 1 second to 120 minutes at a flour temperature of 80 to 150 ° C. At this time, the flour is uniformly heated. Specifically, it is preferable to heat the flour by storing it thinly and flatly in a container, or to make the container a closed container and heat the container from the outside while stirring the flour inside the container. . In the latter case, this can be carried out, for example, by indirectly heating the wheat flour while stirring it in a closed container equipped with a stirring device consisting of a rotating shaft having a heating means. More preferably, it is carried out by using a closed cylindrical container having a stirring device consisting of a hollow rotating shaft and supplying heated steam into the rotating shaft. An example of a container that can be used for such dry heat treatment (indirect heat treatment) is the heat treatment stirring device described in JP-A No. 2004-9022.

In the present invention, the moist heat treatment applied to wheat flour is a treatment in which wheat flour is heated while maintaining the equilibrium moisture content that wheat flour normally has, or after or while adding moisture to flour. Water or saturated steam can be used as the moisture added to the flour. The amount of water added to wheat flour is preferably 0 to 30 parts by mass, more preferably 1 to 20 parts by mass, per 100 parts by mass of wheat flour. The wheat flour may be heated by bringing a heating medium into direct contact with the flour, or by indirectly heating the flour in a high humidity atmosphere. The moist heat treatment can be carried out using known devices such as, but not limited to, autoclaves and steam ovens. Specific examples of moist heat treatment include 1) heating the flour under pressure using saturated steam after storing hydrated flour in an airtight container, and 2) heating the flour using a single-screw or twin-screw extruder. Treatments include adding water and heating and kneading.

As a preferable example of the moist heat treatment, wheat flour is stored in a sealed container, water is added as necessary, and the atmospheric temperature in the sealed container is set to 100 to 130°C, and the atmospheric temperature is maintained for 3 to 360 seconds. Can be mentioned. At this time, it is preferable that the flour be heated uniformly. Examples of methods for adding moisture into the airtight container include adding water to flour by spraying or the like, and introducing saturated steam into the airtight container. An example of this preferable moist heat treatment can be carried out by, for example, adding water to wheat flour, sealing it thinly and flatly in an airtight container such as an aluminum pouch, and heating it with an oil heater, oil bath, etc. This can be carried out by introducing the hydrated flour into a closed container, and then introducing saturated steam into the container and heating it under pressure, while stirring the flour if necessary.

The batter mix for frying of the present invention contains grain flour as a base in addition to the above-mentioned essential ingredients, resistant starch and oxidized starch containing high dietary fiber, and heat-treated wheat flour, which is a preferable optional ingredient. As the flour, those that can be normally used in the production of this type of batter mix for deep-frying can be used, such as grain flour such as unheated wheat flour, barley flour, and rice flour; resistant starch containing high dietary fiber; Starches other than oxidized starch, such as unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch, and these unprocessed starches that undergo oil processing, gelatinization, etherification, esterification, etc. Examples include modified starches that have been subjected to one or more treatments, and one type of these can be used alone or two or more types can be used in combination. The content of grain flour in the batter mix for frying of the present invention is preferably 70 to 95% by mass, more preferably 80 to 90% by mass, based on the total mass of the mix.

The batter mix for deep-fried foods of the present invention may further contain other raw materials that can be normally used in the production of this type of batter mix for deep-fried foods, if necessary. Examples of such other raw materials include sugars, seasonings such as salt and powdered soy sauce, oils and fats, powdered emulsifiers, thickeners, proteins, and swelling agents, and these may be used alone or in combination of two or more. Can be used in combination. The content of the other raw materials in the batter mix for frying of the present invention is preferably 30% by mass or less, more preferably 20% by mass or less, based on the total mass of the mix.

The batter mix for fried foods of the present invention is in powder form at room temperature and normal pressure, and when making fried foods using it, it is mixed with a liquid to form a batter liquid and used by adhering it to the surface of ingredients. . Water is generally used as a liquid when preparing a batter liquid, but aqueous liquids other than water, such as milk, stock, broth, etc., can also be used, and one or two of these may be used. More than one species can be used in combination. When preparing a batter liquid using the batter mix for deep-fried foods of the present invention, the amount of liquid mixed with the mix may be adjusted as appropriate depending on the type of ingredients, etc. The amount is preferably 80 to 1000 parts by weight, more preferably 90 to 500 parts by weight, and even more preferably 100 to 350 parts by weight. The present invention includes a batter liquid containing 100 parts by mass of the above-mentioned batter mix for fried food of the present invention and 80 to 1000 parts by mass of a liquid, and a fried food comprising a step of attaching the batter liquid to ingredients and heating and cooking them. Manufacturing methods are included.

In the method for producing fried foods using the batter mix for deep-fried foods of the present invention, conventional methods may be followed except for using the batter mix for deep-fried foods of the present invention. Fried foods can be produced by adhering it to at least a portion of the surface of the material, and further adhering breadcrumbs, bread crumbs, etc. as needed, and then frying it in oil. The present invention can be applied to the production of various fried foods, but is particularly suitable for tempura, fritters, fries, and karaage, and is especially suitable for fried foods that are produced without using bread crumbs or a blender and have a thick batter. Specifically, it is suitable for tempura, fritters, etc. Ingredients for fried foods are not particularly limited, and various things such as meat such as chicken, pork, cow, sheep, and goat, seafood such as squid, shrimp, and horse mackerel, and vegetables can be used. can. The ingredients may be seasoned or sprinkled with flour, if necessary, before the batter is applied.

Even when the fried food produced using the batter mix for deep-fried food of the present invention as described above is stored in an environment at a higher temperature than room temperature in a heat-retaining equipment such as a warmer, more specifically, for example, Even when stored at 70°C for 3 to 6 hours, the batter does not become hard and sticky in texture and maintains its crispness.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 20 and Comparative Examples 1 to 13]
Each raw material was mixed according to the formulations shown in Tables 1 to 3 below to produce a batter mix for deep-frying. The raw materials used are as follows.
・Resistant starch A (RS4; dietary fiber content 85% by mass): Novellose W (manufactured by Ingredion)
- Indigestible starch B (RS4; dietary fiber content 90% by mass): Novellose 3490 (manufactured by Ingredion)
・Resistant starch C (RS4; dietary fiber content 75% by mass): Pine starch RT (manufactured by Matsutani Chemical Industry)
・Indigestible dextrin (dietary fiber content 90% by mass): Fibersol 2 (manufactured by Matsutani Chemical Industry)
・Unprocessed starch (dietary fiber content 0% by mass): Tapioca starch ・Oxidized starch: Lastagen FO (manufactured by Nippon Starch Chemical)
・Phosphoric acid cross-linked starch: Pinebake CC (manufactured by Matsutani Chemical Industry; not applicable to resistant starch with high dietary fiber content)
・Acetylated starch: Ginrin L (manufactured by J-Oil Mills; not applicable to resistant starch with high dietary fiber content)
・Weak flour: Flour (manufactured by Nisshin Seifun Werna)

[Test Example 1]
160 parts by mass of water was mixed with 100 parts by mass of each batter mix for deep-frying, and the mixture was lightly stirred to produce a batter liquid for tempura (batter liquid). The shells of shrimp with tails (20 g/1 shrimp) were peeled, the water was removed, and the shrimp was sprinkled with flour, and the batter was coated all over the shrimp. Shrimp tempura, a type of deep-fried food, was prepared by placing the shrimp in an oil tank at 170°C and frying it for 2 and a half minutes. Ten panelists ate freshly fried shrimp tempura and evaluated the texture using the following evaluation criteria. Furthermore, after being stored in a hot warmer adjusted to 60°C for 4 hours after production, 10 panelists ate it again and evaluated the texture using the following evaluation criteria. The results are shown in Tables 1 to 3 below.

(Tempura texture evaluation criteria)
5 points: The batter is not too hard or sticky, and has a very crunchy texture, which is very good.
4 points: The batter is not too hard or sticky, and has a crunch that makes the teeth brittle.
3 points: The batter has little hardness and stickiness, but the crunchy texture is a bit unsatisfactory.
2 points: The batter feels hard or sticky, and the texture is brittle and the texture is poor.
1 point: The batter is too hard or has a lot of stickiness, and there is no texture that makes the teeth brittle, which is extremely poor.

[Manufacturing example]
Heat-treated wheat flour was prepared according to the following procedure.
- Dry heat treated wheat flour: Weak wheat flour ("Flower" manufactured by Nisshin Seifun Werna) was packed in a heat-resistant pouch bag to a thickness of 5 mm. The pouch bag was placed in a thermostat and heat-treated at 130° C. for 60 minutes.
- Moist heat treated wheat flour: 20 parts by mass of water was sprayed over 100 parts by mass of weak wheat flour ("Flower" manufactured by Nisshin Seifun Werna) using a mist sprayer, and the mixture was thoroughly stirred. This hydrated flour was packed into a heat-resistant pouch bag to a thickness of 5 mm, and the input port was sealed. The pouch bag was submerged in a 130°C oil bath and heat-treated for 60 seconds.

[Test Example 2]
A batter mix for fried foods was produced in the same manner as in Example 1, except that the heat-treated flour prepared in Production Example was used and the mixture was blended as shown in Table 4. Using the batter mix for deep-frying, shrimp tempura was produced and evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

If fried foods are cooked using the batter mix for deep-fried foods of the present invention, even if the fried foods are stored in a warmer or other heat-retaining environment at a higher temperature than room temperature, the coating will remain hard and sticky. You can maintain sakumi without becoming

Claims (6)

A batter mix for fried foods containing 1 to 15 mass % of resistant starch with a high dietary fiber content of 80 mass % or more and 2 to 30 mass % of oxidized starch. The batter mix for frying according to claim 1, wherein the mass ratio of the content of the dietary fiber-rich resistant starch to the content of the oxidized starch is 1:1.3 to 1:6. The batter mix for frying according to claim 1 or 2, further comprising 2 to 20% by mass of heat-treated wheat flour. The batter mix for frying according to claim 3, wherein the heat-treated flour includes both dry-heat-treated wheat flour and moist-heat-treated wheat flour. A batter liquid comprising 100 parts by mass of the batter mix for frying according to claim 1 or 2 and 80 to 1000 parts by mass of liquid. A method for producing fried food, comprising the step of applying a batter liquid containing 100 parts by mass of the batter mix for deep-fried food according to claim 1 or 2 and 80 to 1000 parts by mass of a liquid to ingredients, and cooking the ingredients.