JP2005000081A - Batter for deep-fried food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain batter for deep-fried food enabling producing deep fried food having crispy feeling even if frozen for a long period after deep-frying, coating of slight glutinousness and excellent melting feeling in the mouth. <P>SOLUTION: The batter for the deep-fried food is obtained by adding 5-25 mass pts.wt. of oil and fat to 100 pts. of dispersion obtained by dispersing 1-5 mass pts.wt. of octenil succinate starch, 1-23 mass pts.wt. of pregelatinized bridged starch and 0-21 mass pts.wt. of flour for batter in 75-90 pts. of water. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【００３５】
【実施例１】
２０℃の水８０部にオクテニルコハク酸澱粉として参考例１のＯＣ１とＯＣ２、参考例２のＯＣ３、α−化架橋澱粉として参考例３のＣＬα１、ＣＬα２、ＣＬα３、バッター用粉としてコーンスターチ（ＣＳと表記）を１０℃の水に表１の割合で分散または溶解して１００部とし、これらに大豆油を１０部、ウルトラレックＰ（商品名、ＡＤＭ社製の粉末大豆レシチン）０．１部を添加混合して表２に示すバッターとした。
尚、表２においてオクテニルコハク酸の粘度の単位はｍＰａ・ｓである。
【００３６】
【表２】

【００３７】
表２に示したこれらのバッターを用いてコロッケを製造した。
即ち、皮をむき蒸したジャガイモをつぶし、調味料で味付けし、１個当りの重量が３５ｇで小判状に成形加工してコロッケ用の中種とする。これらの中種を上記のバッターに浸漬し、ひきあげ、パン粉をつけ、予め１８０℃に調整しておいたサラダ油中で３分間フライしてコロッケとする。
【００３８】
得られたコロッケを冷凍で保存し、冷凍１ケ月目と２ケ月目に取り出し、電子レンジで再加熱して、下記の基準で評価した食感を表３に記載した。
また、クリスピー感と衣の曳きは、それぞれＣＲＰと曳きと表記した。
【００３９】
＜クリスピー感＞
◎ クリスピー感が強い
○ クリスピー感がある
△ クリスピー感がやや弱い
× べたついてクリスピー感がない
【００４０】
＜衣の曳き＞
◎ 曳きが全くない
○ 曳きが殆どない
△ 曳きが強い
× 曳きが非常に強い
【００４１】
＜口溶け＞
◎ 軽くて口溶けが良い
○ やや軽くて口溶けが良い
△ やや重くて口溶けが悪い
× 重くて口溶けが非常に悪い
【００４２】
【表３】

【００４３】
【実施例２】
実施例１のバッターＢ４を使用する揚げ物において、大豆油を表４の割合で添加したバッターを使用した以外同じようにしてコロッケを調整した。得られたコロッケを−１８℃で急速冷凍して保存し、冷凍１ケ月目と冷凍２ケ月後の食感を、実施例と同じように評価した結果を表４に示す。
【００４４】
【表４】

【００４５】
【実施例３】
オクテニルコハク酸澱粉としてＯＣ２（粘度５６０ｍＰａ・ｓ）２部、α−化架橋澱粉としてＣＬα２（冷水膨潤度１２．２）２部とバッター用粉としてコーンスターチ１５．５部とアーコンＳ（商品名、ＡＤＭ社製の濃縮大豆蛋白）０．５部を１０℃の水８０部に分散または溶解して１００部とし、これに大豆油１０部を添加混合してバッターとした。
【００４６】
チキンを上記バッターに浸漬後、パン粉をまぶし１８０℃に調整しておいたサラダ油中で３分間フライしてフライドチキンとした。得られたフライドチキンを−１８℃で急速冷凍し、冷凍で２ケ月間保存後電子レンジにて解凍して食したところ、クリスピー感があり、衣の曳きも少なく、口溶けも良好であった。
【００４７】
【実施例４】
豚もも肉を実施例３で使用したバッターに浸漬後、ブレッダー粉（クラッカー粉３０部、小麦粉６５部、食塩５部）をまぶし、１８０℃に調整しておいたサラダ油中で３分間フライしてフライドポークとした。得られたフライドポークは−１８℃で急速冷凍し、冷凍で２ケ月間保存後電子レンジにて解凍して食したところ、クリスピー感があり、衣の曳きも少なく、口溶けも良好であった[0001]
[Industrial application fields]
The present invention relates to a batter for deep-fried foods, and more particularly to a batter that enables the production of deep-fried foods with little deterioration in texture even when the deep-fried foods are stored frozen for a long period of time.
[0002]
[Prior art]
Fried foods such as fried food, cutlets, and croquettes are foods that are manufactured by layering the surface of ingredients (medium seeds) with a dry powder such as bread crumbs and then fried.
At home, these deep-fried foods are made with a method of sprinkling flour, etc., dipping into a solution of egg, and then spraying with bread crumbs and oiling, but they are not suitable for mass production. Specifically, it is manufactured by dipping ingredients (medium seeds) in a batter and applying bread crumbs and then oiling.
[0003]
In recent years, frozen foods have become widespread, and the number of fried foods that are distributed in a frozen state is increasing. However, when freezing is prolonged, the texture of fried foods is reduced. That is, problems such as loss of crispy feeling, strong whispering of clothes, and poor melting of mouth were observed.
[0004]
Since the above-mentioned deep-fried food mainly uses wheat flour as a batter, attempts have been made to improve the quality of the deep-fried food by a batter mainly composed of flour.
For example, batter (JP-A-53-59053) in which thickeners such as arabic gum, tamarind seed extract, almont gum, farcellulan, xanthan gum, karaya gum, tragacanth gum, carrageenan are added to wheat flour, and waxy starch is enzymatically degraded to wheat flour A batter to which a starch decomposition product having a molecular weight of 100,000 to 2,000,000 is added (Japanese Patent Laid-Open No. 57-170159), a batter to which a sucrose fatty acid ester esterified with a fatty acid having 14 or less carbon atoms is added (Japanese Patent Laid-Open No. No. 107148) is disclosed.
[0005]
However, JP-A-53-59053 discloses that the viscosity of the batter is improved, but there is no description of the frozen fried food. JP-A-57-170159 and JP-A-58-107148 describe that it is possible to freeze the fried food, but it is necessary to recover the deterioration of the texture caused by freezing with another oil bottle. However, it was cumbersome to oil, and it did not reduce housework, but had little merit.
[0006]
On the other hand, a method using a batter for dispersing batter flour (Japanese Patent Laid-Open No. 04-11855) composed of α-modified rice flour and roasted wheat flour, water and / or starch as a main component, alkaline earth metal It is composed of frozen fried food with batters containing binding protein (Japanese Patent Laid-Open No. Hei 8-266239), fried food ingredients containing edible starch, dextrin and vegetable protein as essential ingredients, edible fats and oils and water A method using a batter (Japanese Patent Laid-Open No. 9-206016), a method using a batter in which a main component is a non-pregelatinized starch and a pregelatinized starch, and a foam type vegetable protein and water are mixed (Japanese Patent Laid-Open No. No. 238656), a method using a low boiling point oil and fat having a low melting point of −20 ° C. or less and a batter mainly containing flour or starch (Japanese Patent Laid-Open No. 11-103807) ), A method using a batter containing polyglycerin fatty acid ester having an HLB of 10 or more in a batter mainly composed of wheat flour, starch and water (Japanese Patent Laid-Open No. 2002-207), flour treated at 80 to 115 ° C., and A method of using a batter obtained by mixing water with a frying material containing flour treated at 115 to 140 ° C. (JP 2002-65195 A), pregelatinized starch and gelatin, guar gum and / or xanthan gum A method using a batter obtained by mixing water with the batter mix contained (Japanese Patent Laid-Open No. 2002-142701) and the like are disclosed. The fried foods obtained by these methods are said to be able to maintain a texture for a long time even when frozen, but this is not necessarily sufficient.
[0007]
In addition, a batter layer, a first bleeder layer, an emulsion layer, and a second bleeder layer are sequentially formed on the outside of the food base (Japanese Patent Laid-Open No. 2-16937). As seen in a method (Japanese Patent Laid-Open No. 6-339345) of dipping in a batter made of vegetable protein, sprinkling primary bread crumbs containing liquid oil and fat, dipping in the same batter, and further sprinkling secondary bread crumbs not containing liquid oil and fat. In addition, there is also an attempt to improve the texture by slowing the moisture transfer from the ingredients (medium seed) to the garment with a multi-layer structure and suppressing softening of the garment. However, a sufficient effect was not obtained for the complicated process.
[0008]
The present applicant also has a high viscosity, which is 100 BU or more higher than the viscosity at 94 ° C. according to the Brabender amylograph, measured at 5 to 30% by weight of soluble starch having a viscosity of 10% by weight or less and 300% by weight and 6% by weight of dry matter. By using as a batter a fried food material containing 5 to 30% by weight of starch (Japanese Patent Laid-Open No. Hei 8-154610), a technology for giving a crisp texture is developed, and the degree of swelling is 4 to 15, In addition, fried food materials having a solubility of 10% by weight or less (Japanese Patent Laid-Open No. 9-215478) are used as batters, and the clothes have a soft, crispy and crispy texture, which is quite long The technology was developed to maintain and maintain the frozen texture considerably, but some inconveniences were found.
[0009]
[Problems to be solved by the present invention]
The problem to be solved by the present invention is to obtain a batter that has a crispy feeling even if it is frozen for a long period of time after frying the oil, has little crinkling of clothes, and enables the production of a deep-fried fried food. is there.
[0010]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have included octenyl succinic acid starch, α-crosslinked starch, batter powder, water, fats and oils in a specific ratio to obtain a batter. And the present invention has been completed.
[0011]
That is, in the present invention, 1 to 5 parts by weight of octenyl succinic acid starch, 1 to 23 parts by weight of α-crosslinked starch, and 0 to 21 parts of batter powder are dispersed in 100 to 100 parts of water and 5 parts of fat / oil is added. It is a batter for deep-fried food characterized by adding -25 mass parts.
[0012]
The fried food as used in the present invention means a fried food in which ingredients (medium seeds) are dipped in a batter and dusted with a dusting powder.
Ingredients (medium species) include shrimp, crab, squid, shellfish, seafood such as horse mackerel, kiss, Thailand, livestock such as chicken, pork, beef, potatoes, pumpkin, eggplant, peppers, lotus root, carrots, Vegetables such as onion and burdock, and mushrooms such as shiitake are available. These are cut to an appropriate size, or pre-treated as necessary, for example, ground seafood and livestock meat, ground potatoes after boiled, etc., and combined with vegetables as necessary. Appropriately shaped products such as molds and saddles can be used.
Moreover, as a dust powder, what is normally used, such as bread crumbs, cracker powder, potato starch, is used.
[0013]
The octenyl succinic acid starch used in the present invention means an octenyl succinic acid starch obtained by acting octenyl succinic anhydride on starch, regardless of whether the octenyl succinic acid is oxidized before or after the octenyl succinic acid oxidation. 15 to 2000 mPa.s at ° C. The octenyl succinic acid starch prepared in s is particularly preferable in the present invention because it has a great effect of suppressing a decrease in texture when the fried food is frozen and stored.
As a method for adjusting the viscosity, acid decomposition with hydrochloric acid, sulfuric acid or the like, oxidation with an oxidizing agent such as sodium hypochlorite, decomposition with an enzyme, or the like can be used.
[0014]
The degree of esterification is specified for food use in the US FDA (Food and Drug Administration), that is, the esterification is performed using an amount of octenyl succinic anhydride not exceeding 3% by mass based on starch. . The viscosity of a 20% by weight aqueous solution of octenyl succinic acid starch was determined by weighing 40 g of a sample and 160 g of water in a 200 cc beaker, raising the temperature to 90 ° C. while stirring, correcting the evaporated moisture, The viscosity at 50 ° C. was measured with a mold rotational viscometer.
[0015]
As raw materials for producing such octenyl succinic acid, tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, potato starch, sweet potato starch and the like can be used. Tapioca starch and potato starch are more preferred because the garment tends to be hard and the sticky starch such as waxy corn starch tends to have a sticky feeling as time passes after oiling.
At this time, with the starch processed with a processing agent other than octenyl succinic acid, the object of the present invention is hardly achieved.
[0016]
The α-crosslinked starch used in the present invention means that the starch is treated with a crosslinking agent such as epichlorohydrin, trimetaphosphate, hexametaphosphate or phosphorus oxychloride, or the starch is treated with these crosslinking agents and acetic anhydride, vinyl acetate or the like. After processing with an esterifying agent or an etherifying agent such as propylene oxide, neutralize and adjust the emulsion after washing with water to an appropriate concentration and then drying by gelatinizing using a drum dryer or spray dryer, etc. This refers to cold water-swellable starch produced by methods such as dehydration, adjusting moisture by flash drying, etc., and processing with an extruder. Among them, it has a strong effect of maintaining the texture when fried food is stored frozen. Alternatively, α-crosslinked starch having a swell degree of cold water of 3 to 20 is more preferable for the present invention in that it makes it easier to control the viscosity of the batter. .
[0017]
As a raw material for producing such α-crosslinked starch, any starch such as tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, potato starch or sweet potato starch should be used. Can do. The degree of swelling in cold water was determined by dispersing about 1 g of the sample in terms of dry matter in about 100 ml of water at 25 ° C., gently stirring in a constant temperature bath at 25 ° C. for 30 minutes, and then centrifuging (at 3000 rpm for 10 minutes). Divide into gel layer and supernatant layer. Next, the weight of the gel layer is measured, and this is designated as A. Next, the weight-measured gel layer was dried (105 ° C., constant weight), the weight was measured, and this was designated as B, which is represented by the ratio of A / B.
[0018]
The powder for batter used in the present invention is a powder product conventionally used in batters, flour such as wheat flour, corn flour, rice flour, starch such as coast starch, wheat starch, rice starch, potato starch, tapioca starch Examples include processed starch, soy protein, wheat protein, milk protein, and the like, which are obtained by treating sucrose and starch with one or a combination of two or more of oxidation, crosslinking, etherification, esterification, oil processing, etc. .
[0019]
The fats and oils used in the present invention are not particularly limited as long as they are derived from animals and plants. Specific examples include soybean oil, rapeseed oil, palm, rice oil, beef tallow, pork fat, butter, margarine and the like.
[0020]
The present invention is a batter that makes it possible to produce deep-fried foods that have a crispy feel, little whipping of clothes, and good melting in the mouth, even if the deep-fried foods after oil cooking are stored frozen for a long period of time.
[0021]
In order to obtain such a batter, in the present invention, 1 to 5 parts by mass of octenyl succinic acid starch, 1 to 23 parts by mass of α-crosslinked starch, and 0 to 23 parts of batter powder are dispersed in 75 to 90 parts of water. A batter composed of 5 to 25 parts by mass of fat / oil is added to 100 parts by mass of the liquid.
[0022]
The ratio of the octenyl succinic acid starch to be dispersed in water is not within a specific range, or the ratio of the α-crosslinked starch is too small. The amount of the fat added to 100 parts by mass of the dispersion is less than 5% by mass, or 25% by mass. Exceeding the above conditions, such as exceeding the range, makes it difficult to maintain the texture when the deep-fried food is stored for a long time by freezing.
[0023]
In addition, by adjusting the proportion of water to be contained in the dispersion within the above range, the adhesion of the garment is improved and the fly characteristics are improved. For example, if the proportion of water in the dispersion exceeds 90 parts by mass, It will not be a good deep-fried food due to poor stickiness, burning, or loss of shape.
[0024]
The proportion of water in the dispersion is determined by the balance with the proportion of the powder component. Among the powder components, the influence of the swelling degree of the α-crosslinked starch is particularly large. The batter can be adjusted to an appropriate viscosity by increasing the proportion of water when the degree of swelling is high and by decreasing the percentage when the degree of swelling is low.
[0025]
When preparing the batter of the present invention, it is necessary to first disperse octenyl succinic acid starch, α-crosslinked starch, and batter powder in water, and the order is not limited as long as the α-crosslinked starch can be uniformly dispersed. However, if it is mixed with octenyl succinic acid starch or batter powder before being put into water, it is easier to disperse in water with α-crosslinked starch, particularly α-crosslinked starch having a high degree of swelling.
[0026]
Moreover, it is necessary to add the emulsifier for foods simultaneously with the addition of fats and oils or to emulsify the fats and oils. As food emulsifiers, for example, monoglycerides, monoglyceride derivatives, polyglycerin esters, sucrose esters, PG esters and the like can be used. Furthermore, proteins having an emulsifying action such as soybean protein and eggs can be used in place of the above-mentioned food emulsifiers.
[0027]
In the present invention, the fried food is prepared by adding a seasoning such as salt to the above batter, based on vegetables, meat, seafood, vegetables, potatoes, etc., and subjected to pretreatment such as cutting, heating and molding. Immerse the ingredients (medium seeds), sprinkle with bread powder, cracker powder, potatoes, etc. on the ingredients (medium seeds) to which batter is attached, and fry it with oil and fat that has been adjusted to 160-200 ° C in advance. To do. The time for frying is appropriately changed depending on the type of ingredients (medium seeds).
[0028]
The fried food after finishing the operation is cooled to room temperature, frozen and stored. After freezing 1 to 2 months, when thawing and eating with appropriate means such as a microwave oven, there is a crispy sensation, and the fried food with a good melting of the mouth is obtained.
[0029]
Of course, the above-mentioned deep-fried food can be left as it is at room temperature for up to about 10 hours, or refrigerated for about several days.
[0030]
【Example】
Hereinafter, the present invention will be described in more detail with reference examples and examples. In the reference examples and examples, “parts” and “%” represent “parts by mass” and “mass%”, respectively.
[0031]
[Reference Example 1]
Under stirring, 100 parts of tapioca starch was added to 130 parts of 4% sulfuric acid aqueous solution, and the temperature was raised to 45 ° C. for reaction. After 1 hour and 2 hours after the temperature of the reaction solution reached 45 ° C., 1 part of the reaction solution was taken out and neutralized to pH 8.5 with 5% aqueous sodium hydroxide solution. The neutralized reaction product was filtered and suspended in water again to make Baume 20. The temperature of the suspension was adjusted to 30 ° C., and esterified by adding 2.5% octenyl succinic anhydride to starch while maintaining the pH at 7.5 to 8.8 using a 3% aqueous sodium hydroxide solution. After completion of esterification, the sample names of octenyl succinic acid starch which were neutralized, filtered, washed with water, dried, hydrolyzed in a sulfuric acid aqueous solution at 45 ° C. for 1 hour and 2 hours and then octenyl succinic acid oxidized were OC1 and OC2, respectively. When the viscosity of the obtained octenyl succinic acid starch was measured, OC1 and OC2 were 1750 mPa · s and 560 mPa · s, respectively.
[0032]
[Reference Example 2]
A starch emulsion in which 100 parts of tapioca starch is dispersed in 125 parts of water at 30 ° C., 3% sodium hydroxide aqueous solution is added with stirring, and 3 parts of octenyl succinic anhydride is added while maintaining the pH at 8-9. After the reaction, the solution was neutralized with a 5% sulfuric acid solution until washed with water and dehydrated. Disperse the dehydrated cake in water to make Baume 18 starch emulsion, and after confirming that the pH of the starch emulsion is 6 ± 0.2, starch “Chrytase L1” (α-amylase manufactured by Daiwa Kasei) is used. In contrast, 0.1% was added, the temperature was raised to 85 ° C., held for 10 minutes, and then heated to 95 ° C. to liquefy the starch. The obtained aqueous solution was cooled to 87 ° C., 0.05% of “Chrytase L1” was added to the starch, reacted at 87 ± 1 ° C. for 30 minutes, and then 10% hydrochloric acid aqueous solution was added to adjust the pH to 3.5. The enzyme was deactivated, neutralized with a 10% aqueous sodium hydroxide solution, decolorized with activated carbon, and spray-dried water-soluble octenyl succinic acid starch was designated as OC-3. It was 18 mPa * s when the viscosity of obtained OC-3 was measured.
[0033]
[Reference Example 3]
Sodium trimetaphosphate (TMP) is prepared by dissolving 10 parts of sodium sulfate in 130 parts of water, dispersing 100 parts of tapioca starch, and adding 3% aqueous solution of sodium hydroxide under stirring to maintain the pH at 11.1 to 11.3. In a proportion of Table 1, reacted for 10 hours, neutralized with 10% sulfuric acid, washed with water to prepare a 30% concentration slurry, heat-treated with a double drum dryer having a surface temperature of 150 ° C., dried. Table 1 shows the degree of cold water swelling of the αα-crosslinked starch of CLα1 to CLα3 obtained by passing through a 40-mesh sieve.
[0034]
[Table 1]

[0035]
[Example 1]
In 80 parts of water at 20 ° C., OC1 and OC2 of Reference Example 1 as octenyl succinate starch, OC3 of Reference Example 2, CLα1, CLα2, CLα3 of Reference Example 3 as α-crosslinked starch, corn starch (expressed as CS) as batter powder ) Was dispersed or dissolved in water at 10 ° C. in the ratio shown in Table 1 to make 100 parts, and 10 parts of soybean oil and 0.1 part of ULTRA REC P (trade name, powdered soybean lecithin manufactured by ADM) were added thereto. The batter shown in Table 2 was mixed.
In Table 2, the unit of viscosity of octenyl succinic acid is mPa · s.
[0036]
[Table 2]

[0037]
Using these batters shown in Table 2, croquettes were produced.
That is, the peeled and steamed potatoes are crushed, seasoned with seasonings, and shaped into an oval shape with a weight of 35 g per piece to make a medium seed for croquettes. These medium seeds are dipped in the above batter, picked up, crumbed, fried for 3 minutes in salad oil adjusted to 180 ° C. in advance to make croquettes.
[0038]
The obtained croquettes were stored frozen, removed in the first and second frozen months, reheated in a microwave oven, and the texture evaluated according to the following criteria is shown in Table 3.
In addition, the crispy feeling and the whispering of the clothing are written as CRP and whispering, respectively.
[0039]
<Crispy feeling>
◎ Strong crispy sensation ○ Crispy sensation △ Crispy sensation is slightly weak × No sticky and crispy feeling [0040]
<Wear of clothing>
◎ No whispering ○ No whispering △ Strong whispering × Very strong whispering [0041]
<Melting mouth>
◎ Light and good for melting in the mouth ○ Slightly light and good for melting in the mouth △ Slightly heavy and poor in melting in the mouth × Heavy and very poor in melting in the mouth [0042]
[Table 3]

[0043]
[Example 2]
In the fried food using the batter B4 of Example 1, croquettes were prepared in the same manner except that a batter to which soybean oil was added at a ratio shown in Table 4 was used. Table 4 shows the results of evaluating the texture of the obtained croquettes by quick freezing at -18 ° C and evaluating the texture after the first month of freezing and the second month of freezing.
[0044]
[Table 4]

[0045]
[Example 3]
2 parts of OC2 (viscosity 560 mPa · s) as octenyl succinate starch, 2 parts of CLα2 (cold water swelling degree 12.2) as α-crosslinked starch, 15.5 parts of corn starch as batter powder and Archon S (trade name, ADM) 0.5 parts of a concentrated soybean protein product) was dispersed or dissolved in 80 parts of water at 10 ° C. to make 100 parts, and 10 parts of soybean oil was added to and mixed with this to make a batter.
[0046]
After the chicken was immersed in the batter, it was fried for 3 minutes in a salad oil that had been crushed with bread crumbs and adjusted to 180 ° C. to obtain a fried chicken. The obtained fried chicken was quickly frozen at -18 ° C., stored frozen for 2 months and then thawed in a microwave oven. As a result, it had a crispy feeling, little garment, and good melt in the mouth.
[0047]
[Example 4]
After dipping the pork leg meat in the batter used in Example 3, sprinkle with bleeder flour (30 parts cracker powder, 65 parts wheat flour, 5 parts salt) and fry for 3 minutes in salad oil adjusted to 180 ° C. Pork. The obtained fried pork was quickly frozen at -18 ° C., frozen for 2 months, thawed in a microwave oven, and then crispy.

Claims (3)

1 to 5 parts by mass of octenyl succinic acid starch, 1 to 23 parts by mass of α-crosslinked starch, and 0 to 21 parts by mass of batter powder in 100 to 100 parts of dispersion in 75 to 90 parts of water, and 5 to 25 fats and oils. A batter for deep-fried food, characterized by adding part by mass. Octyl succinate starch is a 20% by weight aqueous solution with a viscosity at 50 ° C. of 15 to 2000 mPa.s. The batter for deep-fried food according to claim 1, which is s. The fried food batter according to claim 1, wherein the α-crosslinked starch has a cold water swelling degree of 3 to 20.