BATTER FOR FRIED FOOD
Provided are a fried food having a favorable appearance and an improved coating texture, and a batter for producing the same. The batter for fried foods contains a flaky starch lump. The starch lump contains a pregelatinized starch, and the flaky starch lump has a thickness of 100 μm to 1000 μm.
1 . A batter, comprising a flaky starch lump, wherein
the flaky starch lump comprises a pregelatinized starch,
the flaky starch lump has a thickness of 100 μm to 1000 μm, and
the flaky starch lump has a liquid component of less than 20%.
2 . The batter according to claim 1 , wherein the flaky starch lump has a degree of pregelatinization of 50% or more.
3 . The batter according to claim 1 , comprising 5 to 100% by mass of the flaky starch lump.
4 . The batter according to claim 1 , wherein the flaky starch lump contains a fraction that does not pass through a sieve having an opening of 400 μm and passes through a sieve having an opening of 2000 μm in an amount of 50% by mass or more in the total mass of the flaky starch lump.
5 . The batter according to claim 1 , wherein the starch is an above-ground starch.
6 . The batter according to claim 1 , which is in a powder form.
7 . (canceled)
8 . A method for producing a fried food, the method comprising:
attaching a batter comprising a flaky starch lump to a food ingredient, and
deep-firing the food ingredient to which the batter is attached,
wherein the flaky starch lump comprises a pregelatinized starch,
the flaky starch lump has a thickness of 100 μm to 1000 μm, and
the flaky starch lump has a liquid component of less than 20%.
9 . The method according to claim 8 , wherein the flaky starch lump has a degree of pregelatinization of 50% or more.
10 . The method according to claim 8 , wherein the batter comprising 5 to 100% by mass of the flaky starch lump.
11 . The method according to claim 8 , wherein the flaky starch lump contains a fraction that does not pass through a sieve having an opening of 400 μm and passes through a sieve having an opening of 2000 μm in an amount of 50% by mass or more in the total mass of the flaky starch lump.
12 . The method according to claim 8 , wherein the starch is an above-ground starch.
13 . The method according to claim 8 , wherein the batter is in a powder form.