A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules.

A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules.

Provided is an agent for reducing contamination in frying oil containing the following ingredient (A). Ingredient (A): a powdery granular material satisfying a condition (1) of having a starch content of 75% by mass or more, a condition (2) of containing 3% by mass or more and 45% by mass or less of a low-molecular-weight starch that is a starch having an amylose content of 5% by mass or more, in which a peak molecular weight of the low-molecular-weight starch is 3103 or more and 5104 or less, a condition (3) of having a degree of swelling in cold water at 25 C. of 5 or more and 20 or less, and a condition (4) of having a content of a fraction passing through a sieve with an opening of 1.4 mm and on a sieve with an opening of 0.15 mm of 5% by mass or more and 100% by mass or less.

Provided is an agent for reducing contamination in frying oil containing the following ingredient (A). Ingredient (A): a powdery granular material satisfying a condition (1) of having a starch content of 75% by mass or more, a condition (2) of containing 3% by mass or more and 45% by mass or less of a low-molecular-weight starch that is a starch having an amylose content of 5% by mass or more, in which a peak molecular weight of the low-molecular-weight starch is 3103 or more and 5104 or less, a condition (3) of having a degree of swelling in cold water at 25 C. of 5 or more and 20 or less, and a condition (4) of having a content of a fraction passing through a sieve with an opening of 1.4 mm and on a sieve with an opening of 0.15 mm of 5% by mass or more and 100% by mass or less.

A batter mix for deep-fried food of the present invention contains a malt-derived ingredient in an amount of 0.01 to 5 mass %, hydrolyzed wheat protein in an amount of 0.01 to 3 mass %, and one or more selected from the group consisting of a cereal flour and a starch in an amount of 50 to 99.98 mass %. Preferably, the batter mix for deep-fried food contains a cereal flour as the one or more selected from the group consisting of a cereal flour and a starch, and the cereal flour at least partially contains a heat-treated wheat flour. A method for producing deep-fried food according to the present invention includes mixing 100 parts by mass of the batter mix for deep-fried food of the present invention with 100 to 500 parts by mass of an aqueous liquid to prepare a batter for deep-fried food, attaching the batter for deep-fried food to the surface of a solid ingredient, and deep-frying the solid ingredient.

A batter mix for deep-fried food of the present invention contains a malt-derived ingredient in an amount of 0.01 to 5 mass %, hydrolyzed wheat protein in an amount of 0.01 to 3 mass %, and one or more selected from the group consisting of a cereal flour and a starch in an amount of 50 to 99.98 mass %. Preferably, the batter mix for deep-fried food contains a cereal flour as the one or more selected from the group consisting of a cereal flour and a starch, and the cereal flour at least partially contains a heat-treated wheat flour. A method for producing deep-fried food according to the present invention includes mixing 100 parts by mass of the batter mix for deep-fried food of the present invention with 100 to 500 parts by mass of an aqueous liquid to prepare a batter for deep-fried food, attaching the batter for deep-fried food to the surface of a solid ingredient, and deep-frying the solid ingredient.