MIX FOR DEEP-FRIED FOOD
A mix for fried food contains 20 mass % or more of a high-fiber resistant starch having a dietary fiber content of 60 mass % or higher. The mix for fried food is rich in dietary fiber and therefore beneficial as a healthy low-carb foodstuff and yet enables making fried food with the coating of which has a non-sticky, brittle, and crisp texture and also maintains such a pleasant texture even after an elapse of a certain period of time from the cooking or when reheated, e.g., in a microwave oven. Also disclosed are a batter containing 100 parts by mass of the mix and 100 to 1000 parts by mass of a liquid, and a method for making fried food including the steps of coating a food with the batter and cooking the coated food.
1 . A mix for fried food comprising 20 mass % or more of a high-fiber resistant starch having a dietary fiber content of 60 mass % or higher.
2 . The mix according to claim 1 , wherein the high-fiber resistant starch has a dietary fiber content of 70 mass % or higher.
3 . The mix according to claim 1 , being used as mixed with a liquid.
4 . A batter comprising 100 parts by mass of the mix for fried food according to claim 1 and 100 to 1000 parts by mass of a liquid.
5 . A method for making a fried food comprising coating a food substrate with a batter comprising 100 parts by mass of the mix for fried food according to claim 1 and 100 to 1000 parts by mass of a liquid and cooking the coated food substrate.
6 . The mix according to claim 2 , being used as mixed with a liquid.
7 . A batter comprising 100 parts by mass of the mix for fried food according to claim 2 and 100 to 1000 parts by mass of a liquid.
8 . A batter comprising 100 parts by mass of the mix for fried food according to claim 3 and 100 to 1000 parts by mass of a liquid.
9 . A batter comprising 100 parts by mass of the mix for fried food according to claim 6 and 100 to 1000 parts by mass of a liquid.
10 . A method for making a fried food comprising coating a food substrate with a batter comprising 100 parts by mass of the mix for fried food according to claim 2 and 100 to 1000 parts by mass of a liquid and cooking the coated food substrate.
11 . A method for making a fried food comprising coating a food substrate with a batter comprising 100 parts by mass of the mix for fried food according to claim 3 and 100 to 1000 parts by mass of a liquid and cooking the coated food substrate.
12 . A method for making a fried food comprising coating a food substrate with a batter comprising 100 parts by mass of the mix for fried food according to claim 6 and 100 to 1000 parts by mass of a liquid and cooking the coated food substrate.