WO2020116299A1 - Composition for batter - Google Patents

Abstract

Provided is a composition for batter, which contains: component (A), a specific starch powder; and component (B), at least one selected from the group consisting of oxidized starch and acid-treated starch. The composition for batter is used after being dispersed in water.

Description

Composition for batter

The present invention relates to a composition for batter.

As a technique for suppressing deterioration with time of food after storage, there is a technique described in Patent Document 1 (JP-A-2015-223119). The document describes a water-soluble type fried mix containing wheat flour, oxidized starch, phosphoric acid cross-linked starch and baking soda, respectively. By using such a fried mix, adhesion to ingredients is improved. It is said that fried food can be produced because it has a good appearance and a good texture, and the quality of the oil is not significantly deteriorated even after the passage of time.

JP, 2005-223119, A

However, when the above-mentioned technique is used, the deterioration of the appearance and texture of the food obtained by heating and cooking is suppressed, and even when the food is reheated after storage, it is possible to obtain a favorable appearance and texture. There was room for improvement in terms of obtaining food with a feeling.

According to the present invention, the following composition for batter, batter, method for producing food, method for improving appearance of food, and method for improving texture of food are provided.
[1] The following components (A) and (B):
(A) Starch-like substance satisfying the following conditions (1) to (5) (1) Starch content of 75% by mass or more (2) Amylose content of 5% by mass or more 3% by mass of low-molecular-weight starch And 45% by mass or more, and the peak molecular weight of the low molecular weight starch is 3×10 ³ or more and 5×10 ⁴ or less (3) the degree of cold water swelling at 25° C. is 5 or more and 20 or less (4) a sieve having an opening of 0.5 mm Content of 20% by mass or more and 95% by mass or less on the sieve of 0.075 mm and (5) a content of 30% by mass or less on the sieve of 0.5 mm mesh (B) oxidized starch And a batter composition containing one or two selected from the group consisting of acid-treated starch and used by dispersing in water.
[2] The content of the component (A) in the batter composition is 3.0 mass% or more and 55 mass% or less based on the entire batter composition.
The batter composition according to [1], wherein the content of the component (B) with respect to the content of the component (A) is 0.4 or more and 8 or less in terms of mass ratio.
[3] The batter composition according to [1] or [2], wherein the origin of the raw material starch of the component (B) is one selected from the group consisting of cassava and corn.
[4] For the batter according to any one of [1] to [3], in the component (A), the starch having an amylose content of 5% by mass or more is corn starch having an amylose content of 40% by mass or more. Composition.
[5] In the component (A), the low-molecular-weight starch is one or two or more selected from the group consisting of acid-treated starch, oxidation-treated starch, and enzyme-treated starch, [1] to [4] ] The composition for batters according to any one of items.
[6] The component (A) contains, as a starch other than the low-molecular-weight starch, one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch and cross-linked starch thereof. The composition for batter according to any one of [1] to [5].
[7] The batter composition according to any one of [1] to [6], further comprising phosphoric acid-crosslinked tapioca starch as the component (C).
[8] The batter composition according to [7], wherein the content of the component (C) with respect to the content of the component (A) is 0.5 or more and 10 or less in mass ratio.
[9] The batter composition according to any one of [1] to [8], wherein the batter is a food batter selected from the group consisting of fried chicken, tempura and fritters.
[10] As the powder raw material in the batter, the following components (A) and (B) are included,
The content of the component (B) with respect to the content of the component (A) is 0.4 or more and 8 or less in mass ratio,
When the batter further contains the following component (C), the content of the component (C) with respect to the content of the component (A) is 0.5 or more and 10 or less in mass ratio,
The total amount of the component (A) and the component (B), or the total amount of the component (A), the component (B) and the component (C) when the batter further includes the component (C). A batter containing 20% by mass or more and 100% by mass or less of the whole powder raw material.
(A) Starch-like substance satisfying the following conditions (1) to (5) (1) Starch content of 75% by mass or more (2) Amylose content of 5% by mass or more 3% by mass of low-molecular-weight starch And 45% by mass or more, and the peak molecular weight of the low molecular weight starch is 3×10 ³ or more and 5×10 ⁴ or less (3) the degree of cold water swelling at 25° C. is 5 or more and 20 or less (4) a sieve having an opening of 0.5 mm Content of 20% by mass or more and 95% by mass or less on the sieve of 0.075 mm and (5) a content of 30% by mass or less on the sieve of 0.5 mm mesh (B) oxidized starch And one or two selected from the group consisting of acid-treated starch (C) Phosphoric acid-crosslinked tapioca starch [11] The raw material contains wheat flour in an amount of 5% by mass or more and 59% by mass or less based on the entire powder raw material. The batter described in [10].
[12] The total content of the component (A), the component (B), and the component (C) in the batter is 8% by mass or more and 50% by mass or less with respect to the entire batter, [10] or The batter described in [11].
[13] A step of attaching the batter according to any one of [10] to [12] to the outside of the seed,
A step of cooking the seed to which the batter is attached to obtain food,
A method for producing a food product, comprising:
[14] The method for producing a food according to [13], further including a step of storing the food in a frozen state after the step of obtaining the food.
[15] The method for producing a food according to [14], further comprising a step of heating and thawing the food after the step of freezing and storing.
[16] A method for suppressing the deterioration of the appearance of food, which uses the batter according to any one of [10] to [12].
[17] A method for suppressing the deterioration of the texture of food by using the batter according to any one of [10] to [12].

As described above, according to the present invention, it is possible to suppress the deterioration of the appearance and texture of the food obtained by cooking over time, and to favor the appearance and the texture of clothes when reheated after storage. It is possible to obtain food with a feeling.

Hereinafter, embodiments of the present invention will be described with reference to specific examples of each component. Each component may be used alone or in combination of two or more.
In addition, the freshness in the following embodiments means that there is little deterioration during storage, and that the product has an appearance and texture similar to that immediately after cooking before storage.

(Composition for batter)
In the present embodiment, the batter composition is used by being dispersed in water and contains the following components (A) and (B).
(A) One or two kinds of batter compositions selected from the group consisting of starch-like substances (B) oxidized starch and acid-treated starch, which satisfy the following conditions (1) to (5), A composition for batters used as a clothing material for foods such as fried foods.

Here, when the composition for batter is used for a batter, only the composition for batter may be dispersed in water to prepare a liquid batter, or other components may be added to prepare a liquid batter. Good.
Hereinafter, the components (A) and (B) will be described more specifically.

(Component (A))
The component (A) is specifically a powdery material containing starch as a main component. The component (A) satisfies the following conditions (1) to (5).
(1) Starch content is 75% by mass or more (2) Amylose content is 5% by mass or more, and the low molecular weight starch is 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3×10. ³ or more and 5×10 ⁴ or less (3) Cold water swelling degree at 25° C. is 5 or more and 20 or less (4) Content of 20% by mass under sieve of 0.5 mm mesh and 0.75 mm sieve 95 mass% or less (5) The content on the sieve of a sieve having an opening of 0.5 mm is 30 mass% or less

Regarding the condition (1), the component (A) contains 75% by mass or more of starch, preferably 80% by mass or more, from the viewpoint of suppressing deterioration of the appearance and texture of the food to which the batter is applied after storage. More preferably, it contains 85 mass% or more.
The upper limit of the starch content in the component (A) is not limited and is 100% by mass or less, but it is 99.5% by mass or less, 99% by mass or less depending on the properties of the food to which the batter is applied. Good.

Concerning the condition (2), the component (A) contains, as the above-mentioned starch, a low-molecular-weight starch made from a starch having an amylose content of 5% by mass or more in a specific ratio, and having a specific size as the low-molecular-weight starch. Is used. That is, the starch in the component (A) contains 3% by mass or more and 45% by mass or less of the low molecular weight starch made from starch having an amylose content of 5% by mass or more in the component (A), and the peak of the low molecular weight starch is obtained. The molecular weight is 3×10 ³ or more and 5×10 ⁴ or less.

The peak molecular weight of the low-molecular-weight starch is 3×10 ³ or more, preferably 8×10 ³ or more, from the viewpoint of suppressing deterioration of the appearance and texture of the food to which the batter is applied after storage. From the same viewpoint, the peak molecular weight of the low molecular weight starch is 5×10 ⁴ or less, preferably 3×10 ⁴ or less, and more preferably 1.5×10 ⁴ or less. The method for measuring the peak molecular weight of the low molecular weight starch is described in the section of Examples.

The low-molecular-weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidative-treated starch and enzyme-treated starch from the viewpoint of excellent production stability, and more preferably acid-treated starch. It is starch.

The conditions of the acid treatment for obtaining the acid-treated starch are not limited, but the treatment can be performed as follows, for example.
First, a starch having an amylose content of 5% by mass or more, which is a raw material of a low-molecular-weight starch, and water are charged into a reactor, and then an acid is further charged. Alternatively, acid water obtained by dissolving an inorganic acid in water in advance and starch as a raw material are put into a reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is in a state of being uniformly dispersed in the aqueous phase or in a state of being slurried. For that purpose, the concentration of the starch slurry during the acid treatment is adjusted to be, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, and it may be difficult to uniformly stir the slurry.

Specific examples of the acid used for the acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid and nitric acid, which can be used regardless of the type and purity.

Regarding the acid treatment reaction conditions, for example, the inorganic acid concentration during acid treatment is preferably 0.05 normality (N) or more and 4N or less, more preferably 0.1N or more and 4N or less, from the viewpoint of stably obtaining acid-treated starch. It is preferably 0.2 N or more and 3 N or less. From the same viewpoint, the reaction temperature is preferably 30°C or higher and 70°C or lower, more preferably 35°C or higher and 70°C or lower, and further preferably 35°C or higher and 65°C or lower. From the same viewpoint, the reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, still more preferably 1 hour or more and 48 hours or less.

The content of the low-molecular-weight starch in the component (A) is 3% by mass or more, and preferably 8% by mass, from the viewpoint of suppressing deterioration of the appearance and texture of the food to which the batter is applied after storage. Or more, More preferably, it is 13 mass% or more.
From the same viewpoint, the content of the low molecular weight starch in the component (A) is 45% by mass or less, preferably 35% by mass or less, and more preferably 25% by mass or less.

The amylose content in the raw starch of the low-molecular-weight starch is 5% by mass or more, preferably 12% by mass, from the viewpoint of suppressing deterioration of the appearance and texture of the food to which the batter is applied after storage. The amount is more preferably 22% by mass or more, still more preferably 40% by mass or more, still more preferably 45% by mass or more, still more preferably 55% by mass or more. There is no upper limit on the amylose content in the raw starch of the low molecular weight starch, and it is 100% by mass or less, preferably 90% by mass or less.

High-amylose cornstarch, cornstarch, tapioca starch, sweet potato starch, potato starch, wheat starch, high-amylose wheat starch, rice starch, and these raw materials are used as a low-molecular-weight starch raw material having an amylose content of 5% by mass or more. One or more selected from the group consisting of chemically, physically or enzymatically modified starch can be used. The starch having an amylose content of 5% by mass or more is preferably selected from high amylose cornstarch, cornstarch, and tapioca starch from the viewpoint of suppressing the deterioration of the appearance and texture of the food to which the batter is applied after storage. There are two or more species, more preferably high amylose corn starch. High amylose corn starch having an amylose content of 40% by mass or more is available. The starch having an amylose content of 5% by mass or more is more preferably corn starch having an amylose content of 40% by mass or more.

Further, the component (A) is configured to satisfy the specific condition (3) regarding the swelling degree in cold water and the particle size satisfying the specific conditions (4) and (5).
First, regarding the condition (3), the degree of cold water swelling of the component (A) is 5 or more, and preferably 6 or more, from the viewpoint of suppressing the deterioration of the appearance and texture after storage of the food to which the batter is applied. Yes, and more preferably 6.5 or more.
From the same viewpoint, the degree of cold water swelling of the component (A) is 20 or less, preferably 17 or less, more preferably 15 or less.
Here, the method for measuring the cold water swelling degree of the component (A) will be described in the section of Examples.

Next, the particle size of the component (A) will be described.
Regarding the condition (4), the content of particles under the sieve with a mesh of 0.5 mm and on the sieve with a sieve of 0.075 mm causes deterioration of the appearance and texture of the food to which the batter is applied after storage. From the viewpoint of suppressing, the content is 20% by mass or more, preferably 35% by mass or more, more preferably 50% by mass or more, still more preferably 60% by mass or more, based on the entire component (A).
In addition, the content of particles under the sieve having a mesh of 0.5 mm and on the sieve of a 0.075 mm sieve is 95% by mass or less based on the entire component (A), and from the same viewpoint, it is preferable. It is 91 mass% or less, and more preferably 88 mass% or less.

Further, regarding the condition (5), the content of particles on the sieve of a sieve having an opening of 0.5 mm is determined as the component (A) from the viewpoint of suppressing the bruise of the batter-applied food immediately after frying. The amount is 30% by mass or less, preferably 25% by mass or less, and more preferably 20% by mass or less, based on the whole.
In addition, the content of particles on a sieve having a mesh size of 0.5 mm has no lower limit and is 0% by mass or more based on the entire component (A), but the surface of a food to which the batter is applied after storage. From the viewpoint of making the state and color tone preferable, the content is preferably 3% by mass or more, more preferably 5% by mass or more, still more preferably 10% by mass or more, still more preferably 15% by mass or more.

Regarding the particle size of the component (A), the content of particles on the sieve of a sieve having a mesh size of 0.075 mm is from the viewpoint of making the appearance and color tone of the surface of the food to which the batter is applied after storage favorable. It is preferably 10% by mass or more, more preferably 30% by mass or more, still more preferably 50% by mass or more, and still more preferably 70% by mass or more, based on the entire component (A).
The upper limit of the content of particles on a sieve having a mesh of 0.075 mm is not limited and is 100% by mass or less, preferably 99% by mass or less, and more preferably 97% by mass or less.

In the present embodiment, the component (A) contains a starch other than the low molecular weight starch. As the starch component other than the low molecular weight starch in the component (A), various starches can be used. Specifically, starches that are generally commercially available depending on the application, such as starches for food, may be of any kind, but starches such as cornstarch, potato starch, tapioca starch, wheat starch and the like; and these starches may be used. One or more kinds can be appropriately selected from chemically, physically or enzymatically processed starch and the like. The component (A) preferably contains one or more starches selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch and cross-linked starch thereof.

Further, the component (A) may contain components other than starch. Specific examples of components other than starch include pigments and insoluble salts such as calcium carbonate and calcium sulfate.
The component (A) is preferably blended with an insoluble salt, and the blending amount of the insoluble salt is more preferably 0.1% by mass or more and 2% by mass or less.

Next, a method for producing the component (A) will be described. The method for producing the component (A) includes, for example, the following steps.
(Step of preparing low molecular weight starch) A step of low molecular weight starch having an amylose content of 5% by mass or more to obtain a low molecular weight starch having a peak molecular weight of 3×10 ³ or more and 5×10 ⁴ or less.
(Granulation step) The raw material contains 3% by mass or more and 45% by mass or less of the low molecular weight starch, and the total amount of the low molecular weight starch and the starch other than the low molecular weight starch is 75% by mass or more. And granulate.

The process of preparing low molecular weight starch is a process of decomposing starch having an amylose content of 5% by mass or more to obtain low molecular weight starch. The term "degradation" as used herein refers to decomposition accompanied by lowering the molecular weight of starch, and typical decomposition methods include acid treatment, oxidation treatment, and enzymatic treatment. Among these, acid treatment is preferable from the viewpoints of decomposition rate, cost, and reproducibility of decomposition reaction.

Further, in the granulation step, a general method used for granulating starch can be used, but in view of obtaining a predetermined cold water swelling degree, a general method used for heating gelatinization of starch is used. It is preferable to use various methods. Specifically, a method using a machine such as a drum dryer, a jet cooker, an extruder, and a spray dryer is known, but in the present embodiment, the component (A) whose cold water swelling degree satisfies the above-mentioned specific condition (A). From the viewpoint of more surely obtaining the above, heating gelatinization by an extruder or a drum dryer is preferable, and an extruder is more preferable. In the case of the extruder treatment, water is usually added to the starch-containing raw material to adjust the water content to about 10 to 60% by mass, and then the barrel temperature is 30 to 200° C., the outlet temperature is 80 to 180° C., and the screw rotation speed is 100 to Heat expansion is performed under conditions of 1,000 rpm and heat treatment time of 5 to 60 seconds.

In the present embodiment, for example, the step of heating and gelatinizing the above-mentioned specific raw material, and the granulated product obtained by heating and gelatinizing in the above step, if necessary, crushed and sieved to obtain a size. The component (A) satisfying the conditions (3) to (5) may be obtained by appropriately adjusting.

The component (A) obtained as described above is a starch-like substance containing a low-molecular-weight starch and has a constitution satisfying the conditions (1) to (5). Incorporated in the composition, it is possible to suppress the deterioration of the appearance and texture of the food to which the batter is applied over time, and also when the product is reheated after storage, a preferable freshness of appearance and texture Can be given to. Here, as the texture, one or more kinds selected from the group consisting of a crispy sensation of clothing, suppression of baldness of clothing, and suppression of powderyness of food can be mentioned, and preferably the crispy feeling of clothing is mentioned. Be done.

The content of the component (A) in the composition for batter makes the appearance of the surface of the food to which the batter is applied preferable, and from the viewpoint of improving the crispy feeling, it is preferably 3. It is 0% by mass or more, more preferably 5.0% by mass or more, further preferably 10% by mass or more, still more preferably 15% by mass or more.
Further, from the viewpoint of suppressing the battering of the batter of the food to which the batter is applied, the content of the component (A) in the composition for batter is preferably 55% by mass or less, more preferably 50% by mass or less, It is more preferably 40% by mass or less, and even more preferably 30% by mass or less.

(Component (B))
Component (B) is one or two starches selected from the group consisting of oxidized starch and acid-treated starch. Further, the starch may be the same as or different from the low molecular weight starch in the component (A), but is preferably a different starch.

When the component (B) is an oxidized starch, the raw starch may be a raw starch or an acetylated oxidized starch that has been processed other than oxidized. When the oxidized starch has been subjected to processing other than oxidation, there is no limitation on the order of the oxidation and other processing.
When the component (B) is an acid-treated starch, the raw starch may be a raw starch or a processed starch other than an acid-treated starch. When the acid-treated starch has been subjected to a processing treatment other than the acid treatment, there is no limitation on the order of the acid treatment and the other processing treatments.

When the component (B) is an oxidized starch, the source starch is derived from corn, high-amylose corn, corn (waxy corn), rice, glutinous rice, wheat, sweet potato, potato, glutinous potato, cassava, sago palm and the like. ..
From the viewpoint of making the appearance of the surface of the food to which the batter is applied preferable and improving the crispiness, the origin of the raw material starch of the oxidized starch of the component (B) is preferably cassava.

When the component (B) is an acid-treated starch, the source starch is derived from corn, high amylose corn, corn corn (waxy corn), rice, glutinous rice, wheat, sweet potato, potato, glutinous potato, cassava, sago palm and the like. Be done.
From the viewpoint of making the appearance of the surface of the food obtained by heating and cooking preferable, and suppressing the deterioration of texture over time, the origin of the raw material starch of the acid-treated starch of component (B) is preferably corn, and more preferably corn. It is corn corn (waxy corn).

Further, from the viewpoint of making the appearance of the surface of the food to which the batter is applied preferable and the viewpoint of being easily available, the origin of the raw material starch of the component (B) is one selected from the group consisting of cassava and corn. is there.

The content of the component (B) with respect to the content of the component (A), that is, ((B)/(A)), makes the appearance of the surface of the food obtained by heating and cooking preferable, and deteriorates the texture over time. From the viewpoint of suppressing, the mass ratio is preferably 0.4 or more, more preferably 0.6 or more.
In addition, the mass ratio ((B)/(A)) is preferably 8 or less, more preferably 7 or less, and further preferably 5 or less, from the viewpoint of suppressing battering of foods to which the batter is applied. , And even more preferably 3 or less.

Further, from the viewpoint of suppressing the deterioration of the appearance and texture of the food obtained by heating and cooking with time, in the composition for batter, the content of the component (A) is preferably based on the entire composition for batter. It is 3.0 mass% or more and 55 mass% or less, and the mass ratio ((B)/(A)) is 0.4 or more and 8 or less.

Regarding the content of the component (B) in the composition for batter, the mass ratio ((B)/(A)) is specifically described above depending on the content of the component (A) in the composition for batter. It can be set to fall within the range.

Since the composition for batter in the present embodiment contains the components (A) and (B), it is possible to suppress the deterioration of the appearance and texture of the food to which the batter is applied with time, and to reheat after storage. In addition, it is possible to give the food a fresh texture with a favorable appearance and texture.
Here, as the texture, one or more kinds selected from the group consisting of a crispy sensation of clothing and suppression of baldness of the clothing can be mentioned, and a crispy sensation of clothing is preferred.

The composition for batter may be composed only of the components (A) and (B), or may further contain other components.

For example, the composition for batter further contains phosphate cross-linked tapioca starch, preferably as the component (C), from the viewpoint of improving the crispiness of the batter of the food obtained by cooking with heat. The component (C) is starch other than the components (A) and (B) described above.

When the composition for batter further contains the component (C), the content of the component (C) with respect to the content of the component (A), that is, ((C)/(A)) is a mass ratio, and represents the color tone of the food. From the viewpoint of making it preferable, it is preferably 0.5 or more, more preferably 1 or more, even more preferably 1.2 or more, still more preferably 1.8 or more.
Further, from the viewpoint of improving the crispy feeling of the batter of the food obtained by cooking with heat, the mass ratio ((C)/(A)) is preferably 10 or less, more preferably 9.0 or less, It is more preferably 6.0 or less, and even more preferably 3.0 or less.

The content of the component (C) in the batter composition is specifically the above-mentioned mass ratio ((C)/(A)) depending on the content of the component (A) in the batter composition. It can be set to fall within the range.

The batter composition may further contain powder raw materials other than the components (A) to (C), and examples of the other raw materials include powder raw materials to be blended with the batter, which will be described later.

(Batter)
In the present embodiment, the batter contains the powder raw material containing the above-mentioned component (A) and component (B) as essential components, and water, and there is no limitation on the mixing order of these components. For example, the batter may be obtained by preparing the composition for batter in the present embodiment described above in advance and mixing it with water and other components as appropriate. In addition, the batter may be obtained by mixing the component (A), the component (B), water, and other components as appropriate in a predetermined order.
The batter is specifically liquid.

More specifically, the batter preferably contains the component (A) and the component (B) as the powder raw material in the raw material of the batter (powder raw material 1), and the mass ratio ((B)/(A)) is preferable. Is 0.4 or more and 8 or less, and when the batter further contains the component (C) as the powder raw material in the raw material of the batter (powder raw material 2), the mass ratio ((C)/(A)) is It is preferably 0.5 or more and 10 or less.
Further, the total amount of the component (A) and the component (B) (or the total amount of the component (A), the component (B) and the component (C) when the batter further contains the component (C)) is a powder. It is preferably 20% by mass or more, more preferably 41% by mass or more, and preferably 100% by mass or less with respect to the entire raw material.

The total amount of component (A) and component (B) in the powder raw material, or the total amount of component (A), component (B) and component (C) when the powder raw material further contains component (C) Is preferably 20% by mass or more, more preferably 41% by mass or more, still more preferably 45% by mass or more, still more preferably from the viewpoint of improving the color tone of food and the crispiness of clothes. It is preferably 55% by mass or more, more preferably 70% by mass or more, still more preferably 75% by mass or more.
In addition, the total amount is preferably 100% by mass or less, and more preferably 95% by mass or less, based on the entire powder raw material, from the viewpoint of the appearance of the surface and suppressing the appearance of clothes. More preferably, it is 92 mass% or less.

Further, the total amount ((A)+(B)+(C)) in the batter is preferably 8% by mass or more based on the whole batter from the viewpoint of improving the color tone of food and the crispy feeling of clothing. , More preferably 10% by mass or more, further preferably 15% by mass or more, even more preferably 22% by mass or more, even more preferably 32% by mass or more.
Further, the total amount ((A)+(B)+(C)) in the batter is preferably 50% by mass or less, from the viewpoint of the favorable appearance of the surface and the suppression of the scarring of clothes. It is preferably 45% by mass or less, more preferably 42% by mass or less.
The mass ratio ((B)/(A)) and the mass ratio ((C)/(A)) in the batter can each be preferably in the ranges described above for the composition for batter.

Among the raw materials of the batter, the powder raw material includes powder raw material 1: component (A) and component (B) described above, or powder raw material 2: component (A), component (B) and component (C). It may be configured. Further, in any of the powder raw materials 1 and 2, the powder raw material may further contain components other than the components (A) to (C). Of the raw materials for powder, as components other than components (A) to (C), raw starch (raw starch), starch other than components (A) to (C) such as processed starch, wheat flour such as soft flour, rice flour, etc. Flour, dried eggs such as whole egg powder, swelling agents such as baking powder, powdered seasonings, coloring agents, and emulsifiers.

The powder raw material preferably further contains cereal flour, more preferably soft flour, from the viewpoint of suppressing shrinkage of the batter of the food obtained by cooking with heat.
When the powder raw material further contains soft flour, the content thereof is preferably 5% by mass or more, and more preferably 8% by mass with respect to the entire powder raw material, from the viewpoints of improving the crispy feeling of clothing and suppressing hunch. It is at least mass%.
Further, from the viewpoint of making the appearance of the surface of the food preferable, the content of the soft flour is preferably 80% by mass or less, more preferably 59% by mass or less, and further preferably 40% by mass with respect to the entire powder raw material. % Or less, even more preferably 30% by mass or less, and even more preferably 20% by mass or less.

Also, the batter contains water. The content of water in the batter can be the balance excluding the content of components other than water contained in the batter.

In the present embodiment, the batter is specifically a batter used for food batter, and preferably a food batter selected from the group consisting of fried chicken, tempura and fritters.

By using the batter of this embodiment, for example, deterioration of the appearance of food can be suppressed. The appearance is preferably a rough surface and a color tone after heating and thawing.
Further, by using the batter of the present embodiment, it is possible to suppress the deterioration of the texture of food, for example. The texture is preferably crispy.

(Food)
In the present embodiment, the food is obtained by using the composition for batter or the batter described above. Specifically, the food has a seed and a batter provided on the outside of the seed, and the batter is obtained by using the batter composition or the batter described above.
In addition, the method for producing food includes, for example, a step of attaching the batter to the outside of the seed and a step of cooking the seed to which the batter is attached to obtain the food.

Examples of seeds include meat such as chicken; seafood such as fish, shellfish, shrimp; vegetables such as potatoes; confectionery such as donuts, castella, and buns; kneaded products such as kamaboko.

In the step of attaching the batter to the outside of the seed, the batter may cover a part of the seed or the whole seed. The batter may be attached to a part of the seed or the entire seed.

Specific examples of cooking forms in the process of cooking by heating include cooking oil in cooking oil at about 100 to 200°C; frying pan lightly oiled, heating on iron plate; dry heat in oven etc. Microwave heating; heat cooking in a steam convection oven or the like can be mentioned, and from the viewpoint of improving the texture of the batter, oil and fat is preferable. Further, the food is specifically one obtained by heating these foods, and more specifically, a fried food.

Also, the method for producing a food may further include a step of freezing and storing the food after the step of obtaining the food. The temperature in frozen storage may be, for example, about -10 to -50°C.

Also, the method for producing a food may further include a step of heating and thawing the food after the step of freezing and storing. In the step of heating and thawing, it is preferable to heat and thaw using a microwave oven or a steam convection oven from the viewpoint of making the mouthfeel favorable.

Since the food in the present embodiment is obtained by using the batter described above, deterioration of the appearance and texture over time is suppressed, and even when reheated after storage, a favorable freshness of appearance and texture of the batter is obtained. can get.

Examples of the present invention will be shown below, but the gist of the present invention is not limited thereto.
In the following examples, "%" means "% by mass" unless otherwise specified. Further, unless otherwise specified, the “part” is “part by mass”.

(raw materials)
The following materials were mainly used as raw materials.
Soft flour: "Flower", Nisshin Seifun Co., Ltd. Low molecular weight starch: Acid-treated high amylose corn starch starch powder 1 and 2 produced in Production Example 1 described later: Oxidation of starch powder obtained in Production Example 2 Starch: Oxidized starch Acid-treated starch obtained in Production Example 3: Acid-treated starch obtained in Production Example 4 Phosphate-crosslinked tapioca starch: "Actbody TP-4W", corn starch (β-starch manufactured by J-Oil Mills Co., Ltd. ): “J-Oil Mills Corn Starch Y”, high amylose corn starch made by J-Oil Mills Co., Ltd.: “J-Oil Mills HS-7” made by J-Oil Mills, amylose content 70% by mass
Paprika powder: manufactured by SB Foods Co., Ltd. Xanthan gum: "Xanthan gum FJ", manufactured by Maruzen Pharmaceutical Co., Ltd.

(Production Example 1) Production of low-molecular-weight starch In this example, acid-treated high-amylose corn starch was produced as the low-molecular-weight starch used as a raw material for starch compositions 1 and 2.

(Method for producing acid-treated high amylose corn starch)
High amylose corn starch was suspended in water to prepare a 35.6% (w/w) slurry, which was heated to 50°C. The hydrochloric acid aqueous solution adjusted to 4.25N was added thereto with stirring in an amount of 1/9 times the slurry mass ratio to start the reaction. After reacting for 16 hours, it was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose corn starch.
When the peak molecular weight of the obtained acid-treated high amylose corn starch was measured by the following method, the peak molecular weight was 1.2×10 ⁴ .

(Measurement method of peak molecular weight)
The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
(1) The sample was crushed, and a fraction under a sieve of 0.15 mm sieve was collected with a sieve of JIS-Z8801-1 standard. This collected fraction was suspended in the mobile phase so as to be 1 mg/mL, and the suspension was heated at 100° C. for 3 minutes to be completely dissolved. A 0.45 μm filtration filter (manufactured by ADVANTEC, DISMIC-25HP PTFE 0.45 μm) was used for filtration, and the filtrate was used as an analytical sample.
(2) The molecular weight was measured under the following analysis conditions.
Column: TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) 2 Flow rate: 0.5 mL/min
Mobile phase: 90 mM (v/v) dimethyl sulfoxide solution containing 5 mM NaNO ₃ Column temperature: 40° C.
Analytical amount: 0.2 mL
(3) The detector data was collected by software (multi-station GPC-8020 model II data collection ver 5.70, manufactured by Tosoh Corporation), and the molecular weight peak was calculated.
For the calibration curve, pullulan with a known molecular weight (Shodex Standard P-82, manufactured by Showa Denko KK) was used.

(Production Example 2) Production of starch-like substances 1 and 2 79% by mass of β-starch, 20% by mass of acid-treated high amylose cornstarch obtained by the above-mentioned method, and 1% by mass of calcium carbonate were sufficiently homogenized. Mixed in bag. The mixture was heated under pressure using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows.
Raw material supply: 450 g/min Water addition: 17% by mass
Barrel temperature: 50°C, 70°C and 100°C from the raw material inlet to the outlet
Outlet temperature: 100-110°C
Screw rotation speed 250 rpm
The hot gelatinized product thus obtained by the extruder treatment was dried at 110° C. to adjust the water content to about 10 mass %.

Next, the dried heated gelatinized product was crushed with a tabletop crusher and then sieved with a JIS-Z8801-1 standard sieve. The sieved hot gelatinized products were mixed in the following blending ratios to prepare the following starch powders 1 and 2. Table 1 shows the mass ratio of each fraction in the starchy material. The degree of cold water swelling of the obtained starch-like substance is also shown together with the values measured by the method described below.

(Measuring method of cold water swelling degree)
(1) The sample was heated and dried at 125° C. using a moisture meter (Kenseiki Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dry substance was calculated from the obtained moisture value.
(2) 1 g of the sample in terms of dry matter amount was dispersed in 50 mL of water at 25° C., gently stirred in a thermostat at 25° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi tabletop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC×2S adapter) and separated into a precipitation layer and a supernatant layer.
(3) The supernatant layer was removed, the mass of the sediment layer was measured, and this was designated as B(g).
(4) The mass of the precipitate layer when dried (105°C, constant weight) was defined as C (g).
(5) The value obtained by dividing B by C was taken as the degree of cold water swelling.

(Production Example 3)
In this example, raw tapioca starch was used as a raw material starch to obtain an oxidized starch by the following procedure.
A slurry in which tapioca starch (manufactured by J-Oil Mills Co., Ltd.) was added to a 500 mL separable flask, and water was added to 160 g of the starch so that the mass concentration of starch dry matter converted to the slurry mass was 38% (dry starch weight/slurry weight). Was prepared.
After the temperature of the obtained slurry was set to 38° C., an aqueous solution of sodium hypochlorite was added so as to have a starch dry matter-equivalent mass concentration of 3.0% while stirring at 300 rpm, and a 3 mass% aqueous solution of sodium hydroxide was added. It was dropped to bring the pH to 8.25.
Then, an aqueous sodium hydroxide solution was added dropwise at appropriate times to maintain the pH within the set value ±0.03 until the end of the reaction to obtain oxidized starch. The reaction was completed when a small amount of the slurry was sampled and added dropwise to a saturated potassium iodide aqueous solution so that the purple color disappeared.
After confirming the completion of the reaction, 3% by mass hydrochloric acid was added to the slurry to neutralize it to pH 6, washed, dehydrated and dried to obtain oxidized starch.

(Production Example 4)
In this example, raw waxy corn starch was used as the raw material starch to obtain an acid-treated starch by the following procedure.
To 320 parts by mass of a 40% by mass waxy cornstarch (manufactured by J-Oil Mills Co., Ltd.), 80 parts by mass of 6% by mass hydrochloric acid was added, and the mixture was stirred at 40° C. for 24 hours for acid treatment. After the acid treatment, it was neutralized with slaked lime so that the pH became 5, and then washed and dried to obtain acid-treated starch.

(Experimental Examples 1 to 6)
In this example, fried chicken was prepared and evaluated.
(Production method of fried chicken)
1. Chicken thigh meat was cut to about 25 g/piece.
2.1. Put the chicken meat in LAMIZIP (Stand type LZ-22, manufactured by Japan Co., Ltd.), add the pickle liquid of the composition described below, and in a vacuum packaging machine (MZC-300-C, manufactured by Hagios Co., Ltd.) After evacuating under the above conditions, tumbling was performed at 4° C. for 90 minutes.
(Vacuum condition)
Air discharge: 15 seconds Hermetic seal: Medium temperature 2 seconds 3. To the chicken meat after tumbling, 4% by mass of dusting powder (“HB-5000”, manufactured by J-Oil Mills Co., Ltd.) was added to the chicken meat and sprinkled.
4. 20% by mass of the batter solution of each example described in Tables 1 to 6 was added to the chicken meat sprinkled with dusting powder, and the chicken meat was battered. For Comparative Example 1-3, a mixture of 11.4 parts by mass of soft flour, 0.09 parts by mass of thickening polysaccharide, 0.06 parts by mass of paprika powder, and 18.45 parts by mass of water was used as the batter liquid. Then, a blender having the composition shown in Table 1 was prepared and sprinkled on the above-mentioned battered chicken.
5. The buttered chicken was fried in canola oil at 190° C. for 4 minutes and a half.
6. After pouring the oil, the chicken was placed in a vat, and the whole vat was frozen at -20°C. Then, the chicken was transferred to a zipper bag and stored frozen at -20°C for 3 days.
7. Four fried chickens after 3 days of freezing were placed on a paper plate and heated and thawed for 45 seconds in a microwave oven (1400W).
8. The appearance and texture of the fried chicken obtained by the above procedure were evaluated. The evaluation items and scoring criteria are shown below.

(Pickle liquid composition)
Raw material mix ratio (%)
"High Trust TC-500" (J-Oil Mills Co., Ltd.) 10
White sugar 4
Salt 4
Glutamic acid Na 1.4
White pepper 0.16
Soy sauce 20
Ice water 60.44
Total 100

(Appearance evaluation)
A specialized panelist visually evaluated the appearance and color tone of the fried chicken surface according to the following scoring criteria, and those with more than 2 points were regarded as passing.
(State of fried chicken surface)
5: lumpy (state with a lot of dust and unevenness)
4: Slightly lumpy (state with unevenness and slight irregularities)
3: Slightly smooth (there is no dust, but there are slight irregularities)
2: Smooth (no dust and no unevenness)
1: Deep fried (thin fried color) with thin batter and exposed meat
5: Very good fox color like fried chicken 4: Slightly or slightly dark but good fox color like fried chicken 3: Slightly light fox color or slightly dark fox color 2: Light fox that seems to be slightly underheated Color or dark red color that reminds slightly overheating 1: White that resembles insufficient heating or burnt color that resembles overheating

(Texture evaluation)
The expert panelists sensory-evaluate the crispy feeling of fried chicken, whether there is huki in the garment (hereinafter, also referred to simply as "hiki to garment"), and the powdery texture of the texture according to the following scoring criteria, Those with more than 2 points were accepted. Here, the fact that the garment has a crack means that the garment is not crisp and is difficult to bite.
(Crispy feeling of clothes)
6: Very crispy 5: Quite crispy 4: Crispy 3: Slightly crispy 2: Not very crispy 1: Not at all crispy (blown on clothes)
6: Texture without any huki 5: Texture with almost no huki 4: Texture with little huki 3: Texture with a slight hull 2: Texture with a slight hull 1: Texture with a very huki

(Experimental Example 1: Control Example, Examples 1-1 to 1-3, Comparative Examples 1-1 to 1-3)
For the examples other than Comparative Examples 1-3, powder raw materials among the raw materials shown in Table 2 were mixed to obtain a batter composition. And the obtained composition for batters and cold water were mixed, and the batter of each example was obtained. Using the obtained batter, fried chicken was prepared and evaluated by the method described above.
In Comparative Example 1-3, powder raw materials among the raw materials shown in Table 2 were mixed to obtain a composition. Then, the obtained composition was used without being dispersed in cold water as it was, after being attached with the batter described above, as a blender, and fried chicken was prepared according to the method described above and evaluated.
In the evaluation of the appearance, the evaluation was scored by a consultation between two evaluators. In the evaluation of texture, two evaluators agreed and scored. The evaluation results are also shown in Table 2.

From Table 2, by using the batter composition and the batter of each Example, fried chicken with a freshly-prepared fresh appearance was obtained even when reheated after freezing.
Specifically, all the fried chicken prepared using a batter containing a predetermined amount of the component (A) and the component (B) were excellent in the surface and color tone of the fried chicken, and the texture of the clothes was also excellent. When the component (C) was further contained as in Example 1-2, the crispy sensation of clothes was improved. When Example 1-2 containing wheat flour was compared with Example 1-3 containing no wheat flour, Example 1-2 containing wheat flour was superior in terms of crispy feeling and blushing of clothes. In Comparative Example 1-3, the same composition as in Example 1-2 was used as a blender, but in this case, the color of the fried chicken was discolored to a slightly dark color, and the crispy sensation was slightly inferior, and a powdery feeling was also felt. It wasn't very good.

(Experimental Example 2: Examples 2-1 to 2-4)
Of the raw materials shown in Table 3, powder raw materials were mixed to obtain a batter composition. And the obtained composition for batters and cold water were mixed, and the batter of each example was obtained. Using the obtained batter, fried chicken was prepared and evaluated by the method described above. In the evaluation of the appearance, the evaluation was scored by a consultation between two evaluators. In evaluating the texture, each of the two evaluators scored their own, and the average score was used as the score. The evaluation results are also shown in Table 3.

From Table 3, by using the batter composition and the batter of each example, fried chicken with a favorable freshness in appearance and texture was obtained even when reheated after freezing.
Specifically, the fried chicken made using a batter containing the component (A) in the powder raw material in the range of 4.9 mass% to 27.0 mass% and the component (B) is fried. It had an excellent surface and color tone, and the texture of the clothes was excellent.
Regarding the state of the fried chicken surface and the boil of the batter, it is good when the ingredient (A) is contained in the powder raw material in an amount of 4.9% by mass or more and 27.0% by mass or less, and 19.8% by mass or more and 27.0% by mass. % Or less was better. Regarding the color tone of fried chicken, it is good when the ingredient (A) is contained in the powder raw material in an amount of 4.9% by mass or more and 27.0% by mass or less, and better when it is included in the powder raw material of 4.9% by mass or more and 19.8% by mass or less. Met. Regarding the crispy feeling, it is good when the component (A) is contained in the powder raw material in an amount of 4.9% by mass or more and 27.0% by mass or less, and is better when it is contained in the powder raw material of 9.9% by mass or more and 27.0% by mass or less. , 19.8 mass% or more and 27.0 mass% or less was even better.

(Experimental Example 3: Examples 3-1 to 3-4 and Comparative Example 3-1)
Among the raw materials shown in Table 4, powder raw materials were mixed to obtain a batter composition. And the obtained composition for batters and cold water were mixed, and the batter of each example was obtained. Using the obtained batter, fried chicken was prepared and evaluated by the method described above. In the evaluation of the appearance, each of the three evaluators scored their own, and the average score was used as the score. The evaluation of texture was scored by a panel of 3 evaluators. The evaluation results are also shown in Table 4.

From Table 4, by using the batter composition and the batter of each example, fried chicken with a favorable freshness in appearance and texture was obtained even when reheated after freezing.
Regarding the state of the surface of fried chicken, when the mass ratio of the component (B) to the component (A) ((B)/(A)) is 1.0 or more and 2.0 or less, it is good, and 1.5 or more. It was better when it was 2.0 or less. Regarding the color tone of deep-fried chicken and the huki of batter, when the mass ratio ((B)/(A)) was 1.0 or more and 2.0 or less, it was good, and when it was 1.5, it was better. Regarding the crispy feeling, when the mass ratio ((B)/(A)) was 1.0 or more and 2.0 or less, it was good, and when it was 1.5 or more and 2.0 or less, it was better.

(Experimental Example 4: Examples 4-1, 4-2, Comparative Example 4-1)
Of the raw materials shown in Table 5, powder raw materials were mixed to obtain a batter composition. And the obtained composition for batters and cold water were mixed, and the batter of each example was obtained. Using the obtained batter, fried chicken was prepared and evaluated by the method described above. In the evaluation of the appearance, each of the three evaluators scored their own, and the average score was used as the score. The evaluation of texture was scored by a panel of 3 evaluators. The evaluation results are also shown in Table 5.

From Table 5, by using the batter composition and the batter of each example, fried chicken with favorable freshness in appearance and texture was obtained even when reheated after freezing.
On the other hand, since the batter composition and the batter of Comparative Example 4-1 do not contain the component (B), when they are reheated after being frozen, a favorable freshness feeling can be obtained with respect to the color tone of deep-fried chicken and the blush of the batter. There wasn't.
Further, from Tables 2 to 5, it was produced using a batter in which the total amount of the components (A), (B) and (C) is in the range of 49.5% by mass to 90.0% by mass in the powder raw material. The fried chickens were excellent in the surface and color tone of the fried chicken, and the texture of the batter was also excellent.
Regarding the state of the surface of the fried chicken, it was good when the total amount of the components (A), (B) and (C) was 49.5% by mass or more and 90.0% by mass or less in the powder raw material. Regarding the crispy feeling, it is good when the total amount of the components (A), (B) and (C) is 49.5% by mass or more and 90.0% by mass or less in the powder raw material, and 74.2% by mass or more. It was better when the content was 90.0 mass% or less. With respect to clothing hiding, it was good when the total amount of the components (A), (B) and (C) was 49.5% by mass or more and 90.0% by mass or less in the powder raw material.

(Experimental Example 5: Control Example, Examples 5-1 to 5-3)
Among the raw materials shown in Table 6, powder raw materials were mixed to obtain a batter composition. And the obtained composition for batters and cold water were mixed, and the batter of each example was obtained. Using the obtained batter, fried chicken was prepared by the above method and evaluated by the above method. However, in this experiment, in addition to the above-described evaluation method, evaluation was also performed when immediately after frying, and after standing for 4 hours at room temperature after frying and eating as it was.
In the evaluation of the appearance, each of the three evaluators scored their own, and the average score was used as the score. In evaluating the texture, each of the two evaluators scored their own, and the average score was used as the score. The evaluation results are also shown in Table 6.

From Table 6, by using the batter composition of each example and the batter, there is a favorable freshness in appearance and texture even immediately after fried oil, after 4 hours of fried oil and when reheated after freezing. The fried chicken was obtained.
When the starch-like substance 1 and the starch-like substance 2 are used as the component (A), the state of the fried surface immediately after the oil frying, the fried color tone, and the crispy feeling are all preferable. Starch 1 was better with regard to Hiki. After 4 hours of fried oil, the starchy material 2 was more excellent in the appearance of the fried chicken surface, the fried chicken color tone and the crispy sensation. When re-heated after freezing, the starchy substance 1 was slightly superior in the appearance of the fried chicken surface and the fried chicken color tone.
In addition, when the oxidized starch and the acid-treated starch were used as the component (B), the state of the fried surface immediately after the oil-cooking, the fried color tone, the taste of the batter, and the crispy feeling were all very good. It was good. After 4 hours of fried oil, the surface of the fried chicken, the color of the fried chicken, and the crispy sensation were slightly superior to the acid-treated starch, and the oxidized starch was slightly superior to the haki of the batter. When re-heated after freezing, oxidized starch was more preferable in the appearance of fried surface, fried color, and batter of batter, and acid-treated starch was more preferable in terms of crispy feeling.
The deep-fried tofu obtained in this example showed less deterioration over time after being cooked for 4 hours and after being reheated after freezing, as compared with immediately after frying, and had a fresh feeling.

(Experimental example 6)
Regarding Examples 5-1 to 5-3 in Experimental Example 5 described above, the appearance and texture of fresh fried chicken immediately after frying, leaving still for 4 hours at room temperature after frying, and re-heating after frozen storage were obtained. The feeling was evaluated by comparing it with that immediately after frying. Two evaluators scored each by the following evaluation criteria, and the average score was used as a score, and a score of more than 2 was regarded as a pass. The evaluation results are shown in Table 7.
(Fresh feeling)
6: Completely equivalent to what was made 5: Almost equivalent to what was created 4: Almost equal to what was created 3: A little inferior to what was created 2: What was created Inferior to 1: Greatly inferior to what was made

From Table 7, the fried chicken obtained in the present embodiment has less deterioration at the time of oil frying 4 hours after rehydration and after reheating after freezing, as compared with immediately after frying, and has a favorable fresh feeling. Met. When the starch-like substance 2 (Example 5-2) was used, compared to the starch-like substance 1 (Example 5-1), the fresh feeling after 4 hours and after re-freezing and reheating was better. Was excellent.
Further, in the case where the oxidized starch is used as the component (B) (Example 5-1) and the acid-treated starch (Example 5-3), the oxidized starch has a fresh feeling when reheated after frozen storage. Was better.

(Experimental Example 7: Control Example, Examples 6-1 to 6-4)
In this example, shrimp tempura was produced and evaluated.

(raw materials)
The following were used as raw materials.
Tempura powder: "Golden", manufactured by Showa Sangyo Co., Ltd., and other raw materials used above.

(Production method of shrimp tempura)
Of the raw materials shown in Table 8, powder raw materials were mixed to obtain a batter composition. And the obtained composition for batters and cold water were mixed, and the batter of each example was obtained.
Thawed shrimp with tail (about 10 cm/1) was sprinkled with dusting powder, and then sprinkled with the batter of each example.
Fried canola oil at 170° C. for 3 minutes to obtain shrimp tempura.
After standing at room temperature for 4 hours, they were eaten and evaluated by two panelists.

The shrimp tempura prepared using the batter composition of each example had a better crispy texture of the batter when eaten immediately after cooking and 4 hours after cooking, as compared with the control example. More specifically, when ((A)+(B)+(C))) is contained in the powder raw material in an amount of 25% by mass or more and 50% by mass or less (Examples 6-1 to 6-4), a crispy feeling is obtained. It was excellent, and was more excellent when it contained 42.8% by mass or more and 50% by mass or less (Examples 6-1, 6-2 and 6-4).

This application claims the priority right based on Japanese Patent Application No. 2018-227443 filed on December 4, 2018, and incorporates all the disclosure thereof.

Claims (17)

The following components (A) and (B):
(A) Starch-like substance satisfying the following conditions (1) to (5) (1) Starch content of 75% by mass or more (2) Amylose content of 5% by mass or more of low-molecular-weight starch 3% by mass And 45% by mass or less, and the peak molecular weight of the low-molecular-weight starch is 3×10 ³ or more and 5×10 ⁴ or less (3) the degree of cold water swelling at 25° C. is 5 or more and 20 or less (4) a sieve with an opening of 0.5 mm Content of 20% by mass or more and 95% by mass or less on a sieve of 0.075 mm and (5) a content of 30% by mass or less on a sieve of 0.5 mm mesh (B) oxidized starch And a batter composition containing one or two selected from the group consisting of acid-treated starch and used by dispersing in water. The content of the component (A) in the batter composition is 3.0 mass% or more and 55 mass% or less with respect to the entire batter composition,
The batter composition according to claim 1, wherein the content of the component (B) with respect to the content of the component (A) is 0.4 or more and 8 or less in terms of mass ratio. The batter composition according to claim 1 or 2, wherein the origin of the raw material starch of the component (B) is one selected from the group consisting of cassava and corn. The composition for batter according to any one of claims 1 to 3, wherein in the component (A), the starch having an amylose content of 5% by mass or more is corn starch having an amylose content of 40% by mass or more. 5. In the component (A), the low-molecular-weight starch is one kind or two or more kinds selected from the group consisting of an acid-treated starch, an oxidation-treated starch and an enzyme-treated starch. The composition for batter according to [4]. The component (A) contains, as a starch other than the low-molecular-weight starch, one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, and cross-linked starch thereof. Item 11. A batter composition according to any one of items 1 to 5. The batter composition according to any one of claims 1 to 6, further comprising phosphoric acid-crosslinked tapioca starch as the component (C). The batter composition according to claim 7, wherein the content of the component (C) with respect to the content of the component (A) is 0.5 or more and 10 or less in mass ratio. The batter composition according to any one of claims 1 to 8, wherein the batter is a food batter selected from the group consisting of fried chicken, tempura and fritters. The powder raw material in the batter contains the following component (A) and component (B),
The content of the component (B) with respect to the content of the component (A) is 0.4 or more and 8 or less in mass ratio,
When the batter further contains the following component (C), the content of the component (C) with respect to the content of the component (A) is 0.5 or more and 10 or less in mass ratio,
The total amount of the component (A) and the component (B), or the total amount of the component (A), the component (B) and the component (C) when the batter further includes the component (C). A batter containing 20% by mass or more and 100% by mass or less of the entire powder raw material.
(A) Starch-like substance satisfying the following conditions (1) to (5) (1) Starch content of 75% by mass or more (2) Amylose content of 5% by mass or more of low-molecular-weight starch 3% by mass And 45% by mass or less, and the peak molecular weight of the low-molecular-weight starch is 3×10 ³ or more and 5×10 ⁴ or less (3) the degree of cold water swelling at 25° C. is 5 or more and 20 or less (4) a sieve with an opening of 0.5 mm Content of 20% by mass or more and 95% by mass or less on a sieve of 0.075 mm and (5) a content of 30% by mass or less on a sieve of 0.5 mm mesh (B) oxidized starch Or two selected from the group consisting of acid-treated starch and (C) phosphoric acid-crosslinked tapioca starch The batter according to claim 10, wherein the powder raw material contains wheat flour in an amount of 5% by mass or more and 59% by mass or less with respect to the entire powder raw material. The total of the content of the component (A), the component (B), and the component (C) in the batter is 8% by mass or more and 50% by mass or less with respect to the entire batter. Batter. Adhering the batter according to any one of claims 10 to 12 to the outside of the seed,
A step of cooking the seeds to which the batter is attached to obtain food,
A method for producing a food product, comprising: The method for producing a food according to claim 13, further comprising a step of storing the food in a frozen state after the step of obtaining the food. The method for producing a food according to claim 14, further comprising a step of heating and thawing the food after the step of freezing and storing. A method for suppressing the deterioration of the appearance of food, which uses the batter according to any one of claims 10 to 12. A method for suppressing the deterioration of food texture using the batter according to any one of claims 10 to 12.