PROBLEM TO BE SOLVED: To provide a batter modifier for fried food, which is an oil-in-water-type emulsion composition excellent in emulsion stability and dispersibility to water during use, and can maintain crispy feeling just after fry even after long time passes, a batter liquid for fried food and a fried food.SOLUTION: There is provided a batter modifier for fried food consisting of an oil-in-water-type emulsion oil and fat composition containing, edible oil and fat of 10 to 30 mass%, glycerol monoaliphatic acid ester of 0.9 to 9.5 mass%, diglycerol monoaliphatic acid ester of 0.8 to 8 mass%, organic acid monoglyceride of 0.2 to 5.5 mass%, polyglycerol aliphatic acid ester having HLB of 6 or more of 0.5 to 10 mass% as an emulsifier and water. There is provided a batter modifier for fired food further containing saccharide and having a ratio of content of the saccharide to content of water of 0.05 to 2.5. There is provided a batter liquid for fried food containing the batter modifier of 1 to 10 mass%. There is provided a fried food containing the batter modifier.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】乳化安定性や、使用時における水への分散性に優れた水中油型乳化組成物であって、フライ直後のサクサクとしたクリスピー感が、長時間経過後にも維持することができるフライ食品用バッター改質剤、この改質剤を含有するフライ食品用バッター液及びフライ食品の提供。【解決手段】以下の食用油脂１０～３０質量％、乳化剤としてグリセリンモノ脂肪酸エステル０．９～９．５質量％、ジグリセリンモノ脂肪酸エステル０．８～８質量％、有機酸モノグリセリド０．２～５．５質量％、ＨＬＢ６以上のポリグリセリン脂肪酸エステル０．５～１０質量％、及び水を含有する水中油型乳化油脂組成物からなるフライ食品用バッター改質剤。更に、糖質を含有し、水の含有量に対する糖質の含有量の比が０．０５～２．５であるフライ食品用バッター改質剤。前記バッター改質剤を１～１０質量％含有する、フライ食品用バッター液。前記バッター改質剤を含有するフライ食品。【選択図】なし
