PROBLEM TO BE SOLVED: To provide a batter mix that does not cause precipitation and separation even by addition of a large amount of water, firmly sticks bread crumbs to ingredients, obtains a fried food having good appearance due to no falling-off of bread crumbs during frying, yet a fried having good binding between inner ingredients and coating and extremely excellent texture in a food after frying.SOLUTION: The batter mix for fried food with bread crumbs includes 50-90 mass% of a protein-containing substance, 10-50 mass% of oil and fat, and 20 mass% or less of cereal flour and/or starch in the total mass of the batter mix, and includes 10-60 mass% of powdery soybean protein-containing substance, 5-30 mass% of albumen powder, and 0-10 mass% calculated as milk protein of a milk protein-containing substance as the protein-containing substance.COPYRIGHT: (C)2012,JPO&INPIT【課題】多加水にしても、沈殿や分離が発生することがなく、具材へパン粉をしっかり付着させることができ、フライ時のパン粉の脱落がないため見栄えがよいフライ食品が得られ、しかもフライ後の食品においては中身の具材と衣の結着がよく、かつ食感の極めて良好なフライ食品が得られるバッターミックスを提供すること。【解決手段】バッターミックスの総質量中において、蛋白含有物質50~90質量%、油脂10~50質量%ならびに穀粉類および/または澱粉類20質量%以下を含み、上記蛋白含有物質として、粉末状大豆タンパク含有物質を10~60質量%、卵白粉を5~30質量%および乳蛋白含有物質を乳蛋白として0~10質量%含むことを特徴とするパン粉付けフライ食品用バッターミックス。【選択図】なし
