This invention, making the sucking/absorbing oil decrease, is dry starch 10 in the entire batter mixed composition or 20 weight %, the gums 0.1 or 0.3 weight % and baking powder 0.5 or 1.5 weight % being the effective quantity, is added relates to the sucking/absorbing oil reduction batter mixed composition which for the food impression maintenance which as for the batter mixed composition of this invention, are chosen at the effective quantity combining the starch, the gums and the baking powder which producing by the existing product and the time of comparison fries with the oil the sucking/absorbing oil decrease while processing which it makes not only, can minimize the decrease of the food impression, there being an effect which fat content decreasing, the food impressionThe national promotion of health and related food, with respect to food service industry very useful invention you will question by making the production of the various oil heaven pu and others products which improve possible probably will be boiled.< Selective figure >Figure 1本発明は、吸油を低減させて、かさかさある食感維持のために全体バッターミックス組成物中澱粉10ないし20重量%、ガム類0.1ないし0.3重量%及びベーキングパウダー0.5ないし1.5重量%を有効量でして添加された吸油低減化バッターミックス組成物に係り、本発明のバッターミックス組成物は、選ばれた澱粉、ガム類及びベーキングパウダーを有効量で配合して製造することによって既存製品と比較時油で揚げる処理中吸油を減少させるだけでなく食感の低下を最小化できる効果があって脂肪含量が減少して食感が向上した多様な油天ぷら製品の生産を可能にすることによって国民健康増進及び関連食品、外食産業上非常に有用な発明というだろう。【選択図】図1
