The present disclosure relates to a composition for preparing a batter mix, which comprises grain flour, baking powder, and allulose； a batter mix, batter, and prepared food comprising the composition for preparing a batter mix； a method for preparing a prepared food and frozen prepared food using the composition for preparing a batter mix； a method for improving viscosity stability of a batter； a method for reducing an oil overabsorption rate of a prepared food； and a method for improving freeze-thaw stability of a frozen prepared food.By using allulose, the composition of the present disclosure for preparing a batter mix can reduce the oil overabsorption rate while increasing the viscosity stability of a batter and imparting suitable color to a prepared food prepared with the batter. Additionally, a frozen prepared food with improved quality can be provided by increasing the freeze-thaw stability and hardness of the frozen prepared food prepared with the batter.本揭露關於用於製備麵糊混料的組成物，該組成物包括穀粉、烘焙粉、及阿洛酮糖；關於麵糊混料、麵糊、及包括用於製備麵糊混料的組成物的調理食品；關於使用用於製備麵糊混料的組成物用於製備調理食品及冷凍調理食品的方法；關於用於改良麵糊的黏度安定性的方法；關於用於減低調理食品的油過度吸收率的方法；以及關於用於改良冷凍調理食品的冷凍-解凍安定性的方法。藉由使用阿洛酮糖，用於製備麵糊混料之本揭露的組成物可減低油過度吸收率而增加麵糊的黏度安定性以及對以該麵糊所製備的調理食品賦予合適的著色。此外，藉由增加以該麵糊所製備的冷凍調理食品的冷凍-解凍安定性及硬度，可提供具有改良性質的冷凍調理食品。
