PROBLEM TO BE SOLVED: To provide a batter composition for frying in oil, decreasing the amount of oil absorption upon cooking with oil, and capable of being heated and restored by heating in a microwave oven.SOLUTION: A bread crumb or Tempura flour composition consisting mainly of wheat flour is prepared by adding konjakmannan powder, dispersed in a starch-containing water soluble dispersant and being in an amount of 0.1-0.5 wt.% of a composition in terms of a konjakmannan component, and a water soluble mineral component of a weight equal to or more than one-tenth of the konjakmannan component to a composition made by adding water and others to raw material flour. Syneresis upon thawing after freezing is suppressed by using the bread crumb or Tempura flour to enable cooking in oil without trouble, and even a fried product once cooked in oil and refrigerated can reproduce the finishing feeling just after cooking in oil by heating in a microwave oven.COPYRIGHT: (C)2013,JPO&INPIT【課題】油調理時の吸油量を低減させ、レンジアップで加熱復元可能とする油揚げ用衣組成物の提供。【解決手段】小麦粉を主成分とするパン粉または天ぷら粉組成物であって、原料粉に水その他を添加した組成物に対しデンプン粉を含む水溶性分散剤に分散させ、こんにゃくマンナン成分換算で組成物の0.1~0.5重量%のこんにゃくマンナン粉末とこんにゃくマンナン成分の10分の1以上の重量の水溶性ミネラル成分を添加して調製する。パン粉または天ぷら粉を用いると、冷凍保存後解凍時の離水を抑制して支障なく油調理が可能で、一旦油調理したフライ物を冷蔵保存してもレンジアップで油調理直後の仕上がり感を再現することができる。【選択図】図1
