Dough mixture for fried foods

Abstract

The invention relates to a pre-mixed batter for deep-frying containing: resistant starch of high dietary fiber content, with dietary fiber content of 80% by mass or more, in the amount between 1 and 15% by mass; and oxidized starch in the amount between 2 and 30% by mass. Preferably, the pre-mixed batter for deep-frying also contains heat-treated wheat flour in the amount between 2 and 20% by mass. Preferably, the pre-mixed batter for deep-frying contains both dry heat-treated wheat flour and wet heat-treated wheat flour. The invention also relates to a liquid batter containing: a pre-mixed batter for deep-frying in the amount of 100 parts by mass; and a liquid in the amount between 80 and 1000 parts by mass.

Description

Batter mix for deep frying

[0001] The present invention relates to a batter mix for deep-frying, which is used as a coating material when producing deep-fried foods.

[0002] Deep-fried foods are foods made by frying various ingredients in oil. While some deep-fried foods are made by frying ingredients without coating them in a batter, most are made by cooking ingredients with a batter on the surface, with the batter made from the batter adhering to the surface of the ingredients. By heating ingredients with a batter on the surface in high-temperature oil, the batter that comes into direct contact with the oil has a unique crispy texture and flavor, while the ingredients inside are cooked as if they were steamed inside the batter, resulting in concentrated umami. There are countless variations of deep-fried foods, and they are extremely popular foods.

[0003] The coating materials used in the production of fried foods are usually in powder form at room temperature and normal pressure, but are classified into several types depending on the form in which they are applied to the ingredients.Typical types include a dusting type, in which the powder is dusted on the surface of the ingredients, and a batter type, in which the powder is dissolved in liquid to form a liquid coating material (so-called batter liquid) and then applied to the surface of the ingredients.In addition, when using a batter type, after the batter liquid is applied to the surface of the ingredients, a powder such as breadcrumbs may be applied on top of the batter liquid.When producing fried foods, in addition to selecting the type of coating material, there are many points that need to be considered, such as the thickness and amount of coating of the coating, and the balance between the coating and the ingredients.

[0004] Traditionally, fried foods have had the problem that, as time passes after cooking, moisture from the ingredients transfers to the batter, causing the batter to soften and lose its crisp texture. Meanwhile, in recent years, grocery stores have increasingly begun displaying and selling pre-cooked foods, and in many cases, the pre-cooked foods are displayed and sold in display equipment that also functions as a heat-retaining device, such as a warmer (hereinafter simply referred to as "heat-retaining device"). Displaying fried foods in such heat-retaining devices exposes the oily batter to a higher temperature than room temperature, creating a new problem in that the batter becomes hard and sticky in such an environment.

[0005] Previously, the use of resistant starch has been proposed as a coating material improvement technology. For example, Patent Document 1 describes a batter mix for deep-fried foods containing 20% ​​by weight or more of a high-dietary-fiber resistant starch with a dietary fiber content of 60% by weight or more. This mix is ​​low in carbohydrates and useful as a health food ingredient, yet is capable of producing deep-fried foods with a non-sticky, crispy coating that is brittle to the touch, and the excellent texture of the coating is maintained even after a certain amount of time has passed since production or after reheating in a microwave oven, etc. Patent Document 2 also describes a high-dietary-fiber starch material with a dietary fiber content of 30% by weight or more, obtained by moist heat treatment of starch with an amylose content of 30% by weight or more. It is claimed that the use of this starch material in deep-fried foods improves the melt-in-the-mouth texture and crispness, and also promises the physiologically active effects of dietary fiber.

[0006] US2020 / 0037644A1 Japanese Patent Application Publication No. 10-195104

[0007] As shown in these prior arts, the use of resistant starch in coating materials for fried foods is expected to improve the crispness of fried foods. However, the above-mentioned problem that coatings tend to become hard and sticky in texture when fried foods are placed in a high-temperature environment has arisen in recent years and is not taken into consideration in Patent Documents 1 and 2, and even when resistant starch is used, the improvement effect is limited. This tendency is particularly pronounced in fried foods that have a batter-type coating material on the surface, such as tempura, because the coating is thick.

[0008] To provide a batter mix for deep-fried foods, which can keep the batter crisp without giving a hard and sticky texture even when the deep-fried foods after cooking are stored in a warming equipment such as a warmer in a temperature environment higher than room temperature.

[0009] The present invention relates to a batter mix for deep-frying containing 1 to 15% by mass of a high-fiber resistant starch having a dietary fiber content of 80% by mass or more and 2 to 30% by mass of an oxidized starch. The present invention also relates to a batter liquid containing 100 parts by mass of the batter mix for deep-frying and 80 to 1,000 parts by mass of a liquid. The present invention also relates to a method for producing deep-frying, comprising the steps of applying the batter liquid containing 100 parts by mass of the batter mix for deep-frying and 80 to 1,000 parts by mass of a liquid to ingredients and cooking the ingredients with heat.

[0010] The batter mix for deep-fried foods of the present invention contains a high-dietary fiber resistant starch. Resistant starch is a type of insoluble dietary fiber, also known as resistant starch. Resistant starch is resistant to digestive enzymes and is not digested or absorbed in the digestive tract of healthy individuals. It is known that resistant starch is utilized by intestinal bacteria in the large intestine and has a beneficial effect on the intestinal flora.

[0011] As described below, resistant starch is classified into natural products and artificial products (processed starches obtained by subjecting natural starch to some kind of processing). In both natural and artificial products, it is usually difficult to isolate or obtain pure resistant starch, and impurities are contained. Generally, food materials marketed as "resistant starch" exist, but as described above, they contain impurities and, strictly speaking, can be considered "food materials primarily composed of resistant starch." Such commercially available resistant starches (with a dietary fiber content of 80% by mass or more) can be used as the high-dietary-fiber resistant starch used in the present invention. In other words, the high-dietary-fiber resistant starch used in the present invention can also, strictly speaking, be considered "food materials primarily composed of resistant starch." Examples of such impurities include digestible starch, water-soluble dietary fiber, insoluble dietary fiber other than resistant starch, lipids, ash, etc., and the high-dietary-fiber resistant starch used in the present invention may also contain these impurities in addition to resistant starch.

[0012] The high-fiber-content resistant starch used in the present invention is characterized by a dietary fiber content of 80% by mass or more. Most of the dietary fiber contained in the high-fiber-content resistant starch used in the present invention is resistant starch, but the dietary fiber contained in the high-fiber-content resistant starch may contain trace amounts of water-soluble dietary fiber and insoluble dietary fiber other than resistant starch as impurities. The dietary fiber content in the high-fiber-content resistant starch is preferably 85% by mass or more, more preferably 90% by mass or more, and the higher the content, the better.

[0013] As is clear from the above, the purity of the high dietary fiber resistant starch used in the present invention is defined by the dietary fiber content, i.e., 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 enzymatic-gravimetric method (Prosky method) based on AOAC985.29, and can be measured, for example, using a commercially available measurement kit (for example, a dietary fiber measurement kit manufactured by Wako Pure Chemical Industries, Ltd.).

[0014] The high dietary fiber resistant starch used in the present invention may be any food material commercially available as "resistant starch" that has a dietary fiber content of 80% by mass or more. Alternatively, a processed starch obtained by subjecting natural starch to a crosslinking treatment or the like, as described below, so as to have a dietary fiber content of 80% by mass or more may be used.

[0015] The high-dietary fiber-containing resistant starch used in the present invention will be described in further detail below based on the type of resistant starch. Resistant starches are classified into four types, RS1 to RS4, as follows. RS1 is a resistant starch that is easily digested by itself but is physically protected by an outer skin or the like, making it resistant to digestion by digestive enzymes and therefore is mainly found in whole grain flour, seeds, legumes, etc. RS2 is an unprocessed resistant starch (raw starch) that is resistant to digestion due to the special crystalline structure of the starch granules; examples of such starch include potato starch and unripe banana starch. High-amylose starch also contains a large amount of linear amylose and is classified as RS2. High-amylose starch here refers to starch with an amylose content of 50% by mass or more. RS3 is a resistant starch that exhibits resistance to digestion due to a change in structure caused by starch retrogradation that makes it difficult for digestive enzymes to act on it, and an example of this is retrograded starch (beta-starch) obtained by gelatinizing (gelatinizing) the starch by heating and then cooling it. RS4 is a resistant starch that exhibits resistance to digestion due to a high degree of chemical modification, and examples of this include starch that has been subjected to a strong cross-linking treatment and etherified and / or esterified starch.

[0016] The high-fiber resistant starch used in the present invention can be one selected from the high-fiber resistant starches RS2 to RS4, each containing 80% or more dietary fiber by weight, and can be used alone or in combination of two or more. RS4 high-fiber resistant starch is particularly preferred. While the high-fiber resistant starches RS2 and RS3 may result in a hard texture in the coating of fried foods prepared using a batter mix containing them, the use of RS4 high-fiber resistant starch is less likely to result in such a problem. As mentioned above, R1 is contained in whole grains, seeds, legumes, etc., and cannot practically be isolated as a high-fiber resistant starch, i.e., a food material primarily composed of resistant starch containing 80% or more dietary fiber. Furthermore, due to its structure, it is believed that it would not contribute to the effects intended by the present invention, and therefore cannot be used in the present invention.

[0017] Furthermore, the high dietary fiber resistant starch used in the present invention may be either natural starch (unprocessed starch) or processed starch, so long as the dietary fiber content is 80% by mass or more. However, most of the readily available natural resistant starches generally have a dietary fiber content of less than 30% by mass at most, and natural resistant starches with high dietary fiber contents are difficult to obtain. In contrast, for example, RS4 resistant starch that has been subjected to a cross-linking treatment, a type of processing, under specific conditions has an increased dietary fiber content by changing the molecular structure of the starch, and is often relatively easy to obtain, making it suitable as the high dietary fiber resistant starch used in the present invention.

[0018] Therefore, the high dietary fiber content resistant starch used in the present invention is preferably a cross-linked starch that corresponds to RS4. The dietary fiber content of the cross-linked starch may vary depending on the cross-linking agent used and the degree of cross-linking, but any cross-linked starch can be used without particular restrictions as long as it is edible and has a dietary fiber content of 80% by mass or more. As the cross-linked starch, phosphate cross-linked starch and adipic acid cross-linked starch are preferred, as they are highly safe and many types are commercially available.

[0019] The content of the high dietary fiber resistant starch in the batter mix for deep-frying of the present invention is 1 to 15% by mass relative to the total mass of the mix. If the content of the high dietary fiber resistant starch in the batter mix for deep-frying is outside the above range, when a deep-frying food obtained using the mix is ​​stored in a warming device such as a warmer at a temperature higher than room temperature, the coating tends to have a hard and sticky texture. The content of the high dietary fiber resistant starch is preferably 2% by mass or more, more preferably 3% by mass or more, and more preferably 4% by mass or more, relative to the total mass of the mix, and is preferably 13% by mass or less, even more preferably 10% by mass or less, and more preferably 8% by mass or less.

[0020] The batter mix for deep-fried foods of the present invention contains oxidized starch in addition to the high-fiber-content resistant starch. The oxidized starch is a modified starch obtained by oxidizing raw starch with an oxidizing agent. The oxidized starch used in the present invention can be any edible starch, and can be prepared by oxidizing raw starch using a conventional method or commercially available starch. Examples of oxidizing agents include sodium hypochlorite. Examples of raw starches for the oxidized starch include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch.

[0021] The content of oxidized starch in the batter mix for deep-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-frying is outside this range, when deep-fried foods obtained using the mix are stored in a warming device such as a warmer at a temperature higher than room temperature, the coating tends to have a hard and sticky texture. The content of oxidized starch is preferably 4% by mass or more, more preferably 6% by mass or more, and more preferably 8% by mass or more, based on the total mass of the mix, and is preferably 26% by mass or less, even more preferably 20% by mass or less, and more preferably 16% by mass or less.

[0022] In the batter mix for deep-frying of the present invention, the content of oxidized starch is preferably higher than the content of the high-dietary-fiber resistant starch, and the former is preferably at least 1.3 times the content of the latter by mass, more preferably at least 1.5 times, even more preferably at least 1.7 times, most preferably at least 2 times, and preferably at most 6 times, and even more preferably at most 4 times. In particular, the mass ratio (former:latter) of the high-dietary-fiber resistant starch content to the oxidized starch content is preferably 1:1.7 to 1:4, more preferably 1:2 to 1:3. When the mass ratio of the high-dietary-fiber resistant starch content to the oxidized starch content satisfies this range, deep-frying foods obtained using the mix exhibit a better texture immediately after production, and can maintain a high level of good texture even when stored in a warming device such as a warmer at a temperature higher than room temperature.

[0023] The batter mix for deep-fried foods of the present invention preferably contains heat-treated wheat flour in addition to the high-fiber resistant starch and the oxidized starch, as this further enhances the effects of the present invention. Heat-treated wheat flour can be prepared by using ordinary wheat flour, such as hard wheat flour, all-purpose wheat flour, soft wheat flour, or durum wheat flour, as the raw wheat flour, and then subjecting it to one or more treatments selected from dry heat treatment and moist heat treatment. The heat-treated wheat flour preferably contains both dry-heat-treated wheat flour and moist-heat-treated wheat flour. The mass ratio of the dry-heat-treated wheat flour content to the moist-heat-treated wheat flour content is preferably 5:1 to 1:5, more preferably 1:3 to 3:1.

[0024] The content of heat-treated wheat flour in the batter mix for deep-frying of the present invention, as the total amount of dry-heat-treated wheat flour and moist-heat-treated wheat flour, is preferably 2 to 20% by mass, more preferably 3 to 17% by mass, and even more preferably 4 to 15% by mass, based on the total mass of the mix. If the content of heat-treated wheat flour in the batter mix for deep-frying exceeds 20% by mass, when deep-frying food obtained using the mix is ​​stored in a warming device such as a warmer at a temperature higher than room temperature, the batter may have a hard and sticky texture.

[0025] In the present invention, the dry heat treatment of wheat flour is a process in which wheat flour is placed in a container and heated from outside the container without adding water, actively evaporating the water in the flour. The container in which wheat flour is placed in the dry heat treatment must be thermally conductive but does not have to be airtight. That is, the dry heat treatment of wheat flour in the present invention is a process in which wheat flour is indirectly heated with a heat medium via a heat conduction barrier, and does not include processes using direct heating means such as directly roasting wheat flour with a flame, heating wheat flour by blowing hot air directly onto the flour, or heating wheat flour with electromagnetic waves. Examples of heat mediums that can be used in the dry heat treatment include superheated steam, hot water, and hot oil. The wheat flour that has been subjected to the dry heat treatment may be dried and / or pulverized as necessary.

[0026] A preferred example of dry heat treatment involves externally heating a container containing wheat flour and indirectly heating it at a flour temperature of 80 to 150°C for 1 second to 120 minutes. It is preferable that the wheat flour be heated uniformly during this process. Specifically, the wheat flour is placed in a thin, flat layer in the container and heated, or the container is sealed and heated externally while stirring the wheat flour inside. In the latter case, this can be achieved, for example, by indirectly heating the wheat flour while stirring it in a sealed container equipped with a stirring device consisting of a rotating shaft with a heating means. More preferably, this is achieved by using a sealed cylindrical container equipped with 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 this dry heat treatment (indirect heating treatment) is the heat treatment stirring device described in JP 2004-9022 A.

[0027] In the present invention, the moist heat treatment of wheat flour involves heating the flour while maintaining the equilibrium moisture content of the flour, or after or while adding moisture to the flour. Water or saturated steam can be used as the moisture added to the flour. The amount of moisture added to the flour is preferably 0 to 30 parts by mass, more preferably 1 to 20 parts by mass, per 100 parts by mass of flour. The flour may be heated by directly contacting a heat medium with the flour, or by indirectly heating the flour in a highly humid atmosphere. The moist heat treatment can be carried out using known devices such as, but not limited to, an autoclave or a steam oven. Specific examples of moist heat treatment include: 1) placing hydrated flour in a sealed container and then heating the flour under pressure using saturated steam; and 2) adding moisture and kneading the flour using a single- or twin-screw extruder.

[0028] A preferred example of moist heat treatment involves placing wheat flour in a sealed container, adding water as needed, raising the atmospheric temperature in the sealed container to 100 to 130°C, and maintaining that atmospheric temperature for 3 to 360 seconds. It is preferable that the wheat flour be heated uniformly during this process. Methods for adding water to the sealed container include adding water to the wheat flour with a spray bottle or introducing saturated steam into the sealed container. One preferred example of moist heat treatment involves adding water to wheat flour, sealing the resulting mixture in a thin, flat layer in a sealed container such as an aluminum pouch, and heating it in an oil heater, oil bath, or the like. Alternatively, the moist heat treatment can be carried out by adding water to wheat flour, introducing saturated steam into the container, and heating it under pressure while stirring the flour as needed.

[0029] The batter mix for deep-frying of the present invention contains, in addition to the essential components of high-fiber-content resistant starch and oxidized starch, and the preferred optional component of heat-treated wheat flour, a cereal flour base. Examples of the cereal flour include those typically used in the preparation of this type of batter mix for deep-frying, such as uncooked wheat flour, barley flour, rice flour, etc.; starches other than high-fiber-content resistant starch and oxidized starch, such as unprocessed starch such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch; and processed starches obtained by subjecting these unprocessed starches to one or more treatments such as oil processing, gelatinization, etherification, and esterification. These may be used alone or in combination of two or more. The content of the cereal flour in the batter mix for deep-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.

[0030] The batter mix for deep-frying of the present invention may further contain other ingredients commonly used in the manufacture of such batter mixes, such as sugars, seasonings such as salt and powdered soy sauce, oils and fats, powdered emulsifiers, thickeners, proteins, leavening agents, etc., which may be used alone or in combination of two or more. The content of the other ingredients in the batter mix for deep-frying of the present invention is preferably 30% by weight or less, more preferably 20% by weight or less, based on the total weight of the mix.

[0031] The batter mix for deep-frying of the present invention is in powder form at room temperature and normal pressure. When using it to prepare fried foods, it is mixed with a liquid to form a batter liquid, which is then applied to the surface of the ingredients. While water is typically used as the liquid for preparing the batter, aqueous liquids other than water, such as milk, stock, and broth, can also be used. These can be used alone or in combination of two or more. When preparing a batter using the batter mix for deep-frying of the present invention, the amount of liquid to be mixed with the mix can be adjusted appropriately depending on the type of ingredients, etc., but is preferably 80 to 1,000 parts by weight, more preferably 90 to 500 parts by weight, and even more preferably 100 to 350 parts by weight per 100 parts by weight of the batter mix for deep-frying. The present invention also includes a batter liquid containing 100 parts by weight of the batter mix for deep-frying of the present invention and 80 to 1,000 parts by weight of a liquid, and a method for producing fried foods, which includes the step of applying the batter liquid to ingredients and cooking them with heat.

[0032] The method for producing fried foods using the batter mix of the present invention may be performed in a conventional manner, except for the use of the batter mix of the present invention. For example, the batter prepared as described above may be applied to at least a portion of the surface of an ingredient, and if necessary, breadcrumbs or a breading agent may be applied, followed by deep-frying to produce fried foods. The present invention is applicable to the production of various fried foods, but is particularly suitable for tempura, fritters, fries, and deep-fried chicken. It is particularly suitable for deep-fried foods that are produced without breadcrumbs or a breading agent and have a thick coating, specifically tempura and fritters. The ingredients for deep-fried foods are not particularly limited, and various types of meats, such as chicken, pork, beef, lamb, and goat, seafood such as squid, shrimp, and horse mackerel, and vegetables, can be used. Before applying the batter, the ingredients may be seasoned or dusted with flour, if necessary.

[0033] The fried foods produced using the fried food batter mix of the present invention as described above can maintain their crispness without the batter becoming hard and sticky, even when stored in a warming device such as a warmer in an environment higher than room temperature, more specifically, even when stored for 3 to 6 hours at 40 to 70°C.

[0034] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0035] [Examples 1 to 20 and Comparative Examples 1 to 13] Batter mixes for deep frying were produced by mixing the ingredients according to the formulations shown in Tables 1 to 3 below. The ingredients used are as follows: Resistant starch A (RS4; dietary fiber content 85% by mass): Novelose W (manufactured by Ingredion) Resistant starch B (RS4; dietary fiber content 90% by mass): Novelose 3490 (manufactured by Ingredion) Resistant starch C (RS4; dietary fiber content 75% by mass): Pine Starch RT (manufactured by Matsutani Chemical Industry Co., Ltd.) Resistant dextrin (dietary fiber content 90% by mass): Fibersol 2 (manufactured by Matsutani Chemical Industry Co., Ltd.) Unmodified starch (dietary fiber content 0% by mass): Tapioca starch Oxidized starch: Lastagen FO (manufactured by Nippon Starch Chemical Industry Co., Ltd.) Phosphate cross-linked starch: Pine Bake CC (manufactured by Matsutani Chemical Industry Co., Ltd.; not a resistant starch with a high dietary fiber content) Acetylated starch: Ginrin L (manufactured by J-Oil Mills; not a resistant starch with a high dietary fiber content)・Weak wheat flour: Flour (Nissin Flour Welna)

[0036] Test Example 1: 100 parts by weight of each batter mix for deep-frying was mixed with 160 parts by weight of water and lightly stirred to produce a tempura batter. Shrimp with tails (20 g / each) were peeled, drained, and dusted with flour, and then coated with the batter. Shrimp tempura, a type of deep-fried food, was produced by placing the shrimp in a 170°C oil bath and frying for 2.5 minutes. Ten panelists tasted the freshly fried shrimp tempura and evaluated the texture according to the following criteria. After production, the tempura was stored in a hot water warmer adjusted to 60°C for 4 hours, and then the ten panelists tasted the tempura again and evaluated the texture according to the following criteria. The results are shown in Tables 1 to 3 below.

[0037] (Evaluation criteria for tempura texture) 5 points: The batter is not too hard or sticky, and has a very crispy crunch, making it extremely good. 4 points: The batter is not too hard or sticky, and has a crispy crunch, making it good. 3 points: The batter is not very hard or sticky, but the crispiness is a little lacking. 2 points: The batter is hard or sticky, and lacks a crispy crunch, making it poor. 1 point: The batter is too hard or too sticky, and no crispiness is felt, making it extremely poor.

[0038]

[0039]

[0040]

[0041] [Production Example] Heat-treated wheat flour was prepared according to the following procedure. Dry heat-treated wheat flour: Weak wheat flour ("Flower" manufactured by Nisshin Flour Milling Welna) was packed into a heat-resistant pouch bag to a thickness of 5 mm. The pouch bag was placed in a thermostatic chamber and heat-treated at 130°C for 60 minutes. Moist heat-treated wheat flour: 100 parts by mass of weak wheat flour ("Flower" manufactured by Nisshin Flour Milling Welna) was sprayed with 20 parts by mass of water using a spray bottle and thoroughly mixed. This hydrated wheat flour was packed into a heat-resistant pouch bag to a thickness of 5 mm, and the opening was sealed. The pouch bag was immersed in a 130°C oil bath and heat-treated for 60 seconds.

[0042] [Test Example 2] A batter mix for deep-frying was prepared in the same manner as in Example 1, except that the heat-treated wheat flour prepared in the production example was used and blended as shown in Table 4. Using the batter mix for deep-frying, shrimp tempura was prepared and evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0043]

[0044] When deep-fried foods are cooked using the batter mix for deep-frying of the present invention, the batter does not become hard and sticky in texture and can maintain its crispness even when the cooked deep-fried foods are stored in a warming device such as a warmer in an environment higher than room temperature.

Claims

1. A batter mix for deep-frying containing 1 to 15% by mass of high-fiber resistant starch with a dietary fiber content of 80% by mass or more and 2 to 30% by mass of oxidized starch.

2. A batter mix for deep-frying according to claim 1, wherein the mass ratio of the content of said high dietary fiber resistant starch to the content of said oxidized starch is 1:1.3 to 1:

6.

3. A batter mix for deep-frying according to claim 1 or 2, further comprising 2 to 20% by mass of heat-treated wheat flour.

4. The batter mix for deep frying according to claim 3, wherein said heat-treated wheat flour comprises both dry-heat-treated wheat flour and moist-heat-treated wheat flour.

5. A batter solution comprising 100 parts by mass of the batter mix for deep-frying according to any one of claims 1 to 4 and 80 to 1,000 parts by mass of a liquid.

6. A method for producing fried foods, comprising the steps of applying a batter containing 100 parts by mass of the batter mix for deep-frying according to any one of claims 1 to 4 and 80 to 1,000 parts by mass of liquid to ingredients and cooking the ingredients with heat.