Composition for deep-fried foods, deep-fried foods, and methods for producing deep-fried foods

Abstract

The present invention aims to provide a novel deep-fried food product containing okara (soy pulp) that has excellent texture or maintains its shape. Furthermore, the present invention aims to provide a novel method for producing a deep-fried food product containing okara that has excellent texture or maintains its shape. [Solution] The present invention solves the above problems and is a composition for deep-fried food comprising okara (soy pulp), rice flour, a binder, and a leavening agent or yeast, wherein the mass ratio (dry mass) of okara to rice flour is 1:6 to 1:0.9.

Description

Technical Field

[0001] The present invention relates to a composition for fried foods, fried foods, and a method for producing fried foods, which contain okara, rice flour, a binder, and an expanding agent or yeast.

Background Art

[0002] In recent years, with the increasing health consciousness and the need to deal with food allergies, the demand for gluten-free foods has been increasing. In particular, tofu by-products such as "okara" are highly nutritious and attracting attention from the perspective of food loss, but there is still room for improvement in their utilization methods.

[0003] As a food using okara, Patent Document 1 describes foods such as donuts produced by mixing rice flour and okara.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] In view of the above prior art, the donuts described in Patent Document 1 had a problem that it was difficult to achieve satisfactory quality in terms of texture and shape. Therefore, an object of the present invention is to provide a novel fried food containing okara that is excellent in texture or maintains its shape. Another object of the present invention is to provide a novel method for producing a fried food containing okara that is excellent in texture or maintains its shape.

Means for Solving the Problems

[0006] The present invention solves the above problems and provides a composition for deep-fried foods comprising okara (soy pulp), rice flour, a binder, and a leavening agent or yeast, wherein the mass ratio (dry mass) of okara to rice flour is 1:6 to 1:0.9.

[0007] In a preferred embodiment of the present invention, the mass ratio of the total content (dry mass) of okara and rice flour to the water content in the deep-fried food composition is 1:3.5 to 1:1.4.

[0008] In a preferred embodiment of the present invention, the okara content (dry mass) is 6% by mass or more and 9% by mass or less, and the rice flour content is 20% by mass or more and 30% by mass or less.

[0009] In a preferred embodiment of the present invention, the okara is hydrated okara.

[0010] Furthermore, the present invention relates to a deep-fried food product comprising okara (soy pulp), rice flour, a binding agent, and a leavening agent or yeast, wherein the mass ratio (dry mass) of okara to rice flour is 1:6 to 1:0.9.

[0011] Furthermore, the present invention relates to a method for producing deep-fried food, comprising: a step of preparing a deep-fried food composition by mixing water, okara (soy pulp), rice flour, a binder, and a leavening agent or yeast to produce a deep-fried food composition; and a step of deep-frying the deep-fried food composition in oil, wherein the mass ratio (dry mass) of okara to rice flour in the deep-fried food is 1:6 to 1:0.9.

[0012] In a preferred embodiment of the present invention, a mixture of okara and water is prepared in advance, and the mixture is mixed with rice flour, a binder, and a leavening agent or yeast to produce the deep-fried food composition. [Effects of the Invention]

[0013] According to the present invention, it is possible to provide a novel deep-fried food product containing okara (soy pulp) that has excellent texture or maintains its shape. Furthermore, according to the present invention, it is possible to provide a novel method for producing a deep-fried food product containing okara that has excellent texture or maintains its shape. [Brief explanation of the drawing]

[0014] [Figure 1] This figure shows one embodiment (stick shape) of the fried food product of the present invention. [Figure 2] This figure shows one embodiment (alphabetical shape) of the deep-fried food product of the present invention. [Figure 3] This figure shows one embodiment (hash brown type) of the fried food product of the present invention. [Modes for carrying out the invention]

[0015] The following describes embodiments of the present invention to facilitate understanding of the invention. Note that the following embodiments are examples of the present invention and can be modified as appropriate within the scope of the claims.

[0016] The present invention relates to a deep-fried food composition comprising okara (soy pulp), rice flour, a binding agent, and a leavening agent or yeast. Furthermore, the mass ratio (dry mass) of okara to rice flour in the deep-fried food composition of the present invention is 1:6 to 1:0.9.

[0017] By adopting the above form, it is possible to provide deep-fried food with excellent texture or in which the shape is maintained.

[0018] Deep-fried foods refer to foods that have been prepared by deep-frying ingredients in oil. The fried food product of the present invention is preferably a french fry-like food product.

[0019] French fries, also known as chips or fritters, are typically made by cutting potatoes into long, thin sticks and deep-frying them. In the present invention, the French fry-like food is a food that contains okara, rice flour, a binder, and a leavening agent or yeast, is formed into an elongated stick shape, and is cooked by frying in oil.

[0020] The deep-fried food of the present invention contains okara, rice flour, a binder, and a leavening agent or yeast, and is obtained by frying in oil a composition for deep-fried food in which the mass ratio (dry mass) of the okara to the rice flour is 1:6 to 1:0.9. Hereinafter, the preferred forms of each component contained in the composition for deep-fried food of the present invention will be described.

[0021] [Okara] Hereinafter, more preferred forms of okara will be described.

[0022] Okara refers to the residue remaining after extracting water-soluble proteins such as soy milk and soy whey from soybeans or defatted soybeans. Okara includes raw okara containing moisture after extraction, dried okara which is the dried raw okara, and okara powder obtained by pulverizing dried okara. The composition for deep-fried food of the present invention preferably contains raw okara.

[0023] In the present invention, the content of okara is the content in terms of the dry mass of okara. That is, when the composition for deep-fried food of the present invention contains raw okara, the mass obtained by subtracting the water content from the raw okara is taken as the content of okara.

[0024] The content of okara in the composition for deep-fried food is preferably 5.5% by mass or more, more preferably 6% by mass or more, still more preferably 6.5% by mass or more, particularly preferably 6.8% by mass or more.

[0025] Also, the content of okara in the composition for deep-fried food is preferably 10.5% by mass or less, more preferably 9% by mass or less, still more preferably 8.5% by mass or less, still more preferably 8% by mass or less, particularly preferably 7.5% by mass or less.

[0026] Deep-fried foods obtained by deep-frying a deep-fried food composition containing okara within the above range have a superior texture or maintain their shape better.

[0027] The okara used in this invention is preferably hydrated okara. Moistened okara refers to okara that has been mixed with water and has absorbed sufficient moisture. By using hydrated okara (soy pulp), the water content of the deep-fried food composition can be increased.

[0028] [rice flour] Rice flour can be any type of rice that has been ground, such as non-glutinous rice or glutinous rice, or commercially available rice flour, joshinko (non-glutinous rice flour), or mochiko (rice flour).

[0029] The rice flour content in the deep-fried food composition is preferably 10% by mass or more, more preferably 14% by mass or more, even more preferably 19% by mass or more, even more preferably 20% by mass or more, even more preferably 22% by mass or more, and particularly preferably 23% by mass or more.

[0030] Furthermore, the rice flour content in the deep-fried food composition is preferably 38% by mass or less, more preferably 32% by mass or less, even more preferably 30% by mass or less, even more preferably 27% by mass or less, and particularly preferably 26% by mass or less.

[0031] Deep-fried foods obtained by deep-frying a deep-fried food composition having a rice flour content within the above range are deep-fried foods with a superior texture or better shape retention.

[0032] Here, the mass ratio of okara to rice flour in the deep-fried food composition is preferably 1:6 to 1:1.5, more preferably 1:5.4 to 1:1.5, more preferably 1:5.3 to 1:1.6, even more preferably 1:4 to 1:2.3, even more preferably 1:3.8 to 1:2.5, and particularly preferably 1:3.6 to 1:3.

[0033] Furthermore, in the deep-fried food composition, the ratio of "rice flour content / okara content" is preferably 0.9 or more, more preferably 1.5 or more, more preferably 1.6 or more, even more preferably 2.3 or more, even more preferably 2.5 or more, and particularly preferably 3 or more.

[0034] Furthermore, in the deep-fried food composition, the ratio of "rice flour content / okara content" is preferably 6 or less, more preferably 5.4 or less, even more preferably 5.3 or less, even more preferably 4 or less, even more preferably 3.8 or less, and particularly preferably 3.6 or less.

[0035] Deep-fried food obtained by deep-frying a deep-fried food composition in which the ratio of okara content to rice flour content is within the above range is deep-fried food with a superior texture or better shape retention.

[0036] [Binding agent] As a binder, any binder usable in food production can be used without particular restrictions. For example, one or more binders selected from polysaccharides, proteins, starches, cellulose derivatives, sugars, and sugar alcohols can be used in combination.

[0037] Examples of polysaccharides include psyllium, xanthan gum, guar gum, acacia gum, pectin, carrageenan, agar, and sodium alginate.

[0038] Examples of proteins include soy protein, milk protein, and plant and animal-derived proteins such as gelatin.

[0039] Examples of starches include batter starch, dextrin, and maltodextrin.

[0040] Binding agents contribute to maintaining the shape of food, improving texture, adjusting viscosity, and enhancing moisture retention and stability. In the present invention, it is particularly preferable to use binding agents suitable for gluten-free foods, and especially preferable to use binding agents containing psyllium, xanthan gum, guar gum, and batter starch.

[0041] When the ratio of okara (soy pulp) to rice flour in a fried food composition differs, the amount of binding agent can be adjusted within the range of standard usage. By increasing the amount of binding agent when the proportion of okara is high, and decreasing the amount of binding agent when the proportion of rice flour is high, the binding between the okara and rice flour can be strengthened, resulting in a texture similar to conventional french fries.

[0042] The binder content in the deep-fried food composition is more than 0% by mass, preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.4% by mass or more, and particularly preferably 0.45% by mass or more.

[0043] Furthermore, the binder content in the deep-fried food composition is preferably 2% by mass or less, more preferably 1.5% by mass or less, even more preferably 1% by mass or less, even more preferably 0.8% by mass or less, and particularly preferably 0.65% by mass or less.

[0044] In the deep-fried food composition, the mass ratio of okara (soy pulp) to the binder is preferably in the range of 1:0.15 to 1:0.03, more preferably 1:0.125 to 1:0.045, even more preferably 1:0.1 to 1:0.065, and particularly preferably 1:0.09 to 1:0.065.

[0045] Furthermore, the "amount of binding agent / amount of okara" in the deep-fried food composition is preferably 0.03 or more, more preferably 0.045 or more, and particularly preferably 0.065 or more.

[0046] Furthermore, in the deep-fried food composition, the ratio of "amount of binder / amount of okara" is preferably 0.15 or less, more preferably 0.125 or less, even more preferably 0.1 or less, and even more preferably 0.09 or less.

[0047] In the deep-fried food composition, the mass ratio of rice flour to binder is preferably in the range of 1:0.1 to 1:0.001, more preferably 1:0.06 to 1:0.005, even more preferably 1:0.045 to 1:0.01, and particularly preferably 1:0.03 to 1:0.02.

[0048] Furthermore, in the deep-fried food composition, the "amount of binder / amount of rice flour" is preferably 0.001 or more, more preferably 0.005 or more, even more preferably 0.01 or more, and particularly preferably 0.02 or more.

[0049] Furthermore, in the deep-fried food composition, the "amount of binder / amount of rice flour" is preferably 0.1 or less, more preferably 0.06 or less, even more preferably 0.045 or less, and particularly preferably 0.03 or less.

[0050] [Leavening agent] As leavening agents, any agents usable in food production can be used without particular limitations, such as alkaline agents such as sodium bicarbonate, ammonium carbonate, ammonium chloride, and ammonium bicarbonate; and so-called baking powder containing the alkaline agent (gas generating base) and an acidic agent. As the acidic agent, for example, one or more selected from potassium bitartrate (especially the L-isomer), calcium dihydrogen phosphate, calcined alum, fumaric acid, tartaric acid, sodium phosphate, and glucono delta-lactone can be used in combination. From the viewpoint of ensuring that the effects of the present invention are achieved more reliably, baking powder is preferred as the leavening agent.

[0051] Furthermore, in this invention, yeast can be used instead of a leavening agent. Yeast refers to edible yeast such as brewer's yeast, baker's yeast, wine yeast, and sake yeast, which has been inactivated by heating or other means. Brewer's yeast is preferred. The following explanation of leavening agents also applies to yeast.

[0052] Leavening agents contribute to improving the texture of fried foods by forming appropriate air bubbles inside. Specifically, the air bubbles generated by the action of the leavening agent are uniformly distributed inside, resulting in a texture similar to conventional french fries. The formation of appropriate air bubbles results in fried foods with a texture similar to conventional french fries.

[0053] When the ratio of okara (soy pulp) to rice flour in a fried food composition differs, the amount of leavening agent can be adjusted within the range of standard usage. By reducing the amount of leavening agent when the proportion of okara is high, and increasing the amount of leavening agent when the proportion of rice flour is high, it is possible to create appropriate air bubbles inside the fried food, achieving a texture similar to conventional french fries.

[0054] Furthermore, the amount of moisture can be adjusted as needed to ensure that the leavening agent is fully effective. If there is insufficient moisture, air bubbles will not form properly, leading to a less crisp texture.

[0055] The leavening agent content in the deep-fried food composition is more than 0% by mass, preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.4% by mass or more, and particularly preferably 0.5% by mass or more.

[0056] Furthermore, the leavening agent content in the deep-fried food composition is preferably 2% by mass or less, more preferably 1.5% by mass or less, even more preferably 1% by mass or less, and particularly preferably 0.9% by mass or less.

[0057] In the composition for deep-fried food, the mass ratio of okara (soy pulp) to leavening agent is preferably in the range of 1:0.2 to 1:0.02, more preferably 1:0.16 to 1:0.025, even more preferably 1:0.15 to 1:0.03, even more preferably 1:0.13 to 1:0.035, even more preferably 1:0.13 to 1:0.04, and particularly preferably 1:0.13 to 1:0.06.

[0058] Furthermore, in the deep-fried food composition, the ratio of "leavening agent content / okara content" is preferably 0.02 or more, more preferably 0.025 or more, even more preferably 0.03 or more, even more preferably 0.035 or more, even more preferably 0.04 or more, and particularly preferably 0.06 or more.

[0059] Furthermore, in the deep-fried food composition, the ratio of "leavening agent content / okara content" is preferably 0.2 or less, more preferably 0.16 or less, even more preferably 0.15 or less, and particularly preferably 0.13 or less.

[0060] In the composition for deep-fried foods, the mass ratio of rice flour to leavening agent is preferably in the range of 1:0.05 to 1:0.01, more preferably 1:0.04 to 1:0.013, even more preferably 1:0.035 to 1:0.015, and particularly preferably 1:0.035 to 1:0.02.

[0061] Furthermore, in the deep-fried food composition, the ratio of "leavening agent content / rice flour content" is preferably 0.01 or more, more preferably 0.013 or more, even more preferably 0.015 or more, and particularly preferably 0.02 or more.

[0062] Furthermore, in the deep-fried food composition, the ratio of "leavening agent content / rice flour content" is preferably 0.05 or less, more preferably 0.04 or less, and particularly preferably 0.035 or less.

[0063] [moisture] The water contained in the deep-fried food composition of the present invention is not limited to water derived from clean water, and may also contain water derived from selected materials within a range that does not impair the effects of the present invention. Examples of such moisture-containing ingredients include fresh okara (soy pulp), plant-based milks (soy milk, almond milk, oat milk, etc.), fruit juice, vegetable juice, and liquid seasonings.

[0064] The deep-fried food composition of the present invention preferably contains 50-75% by mass of water, more preferably 55-70% by mass, even more preferably 60-70% by mass, and even more preferably 60-65% by mass.

[0065] The mass ratio of the total content of okara and rice flour in the deep-fried food composition to the water content in the deep-fried food composition is preferably 1:3.5 to 1:1.4, more preferably 1:3 to 1:1.65, even more preferably 1:2.8 to 1:1.9, even more preferably 1:2.4 to 1:2, and particularly preferably 1:2.2 to 1:2.

[0066] Furthermore, the "moisture content / total content of okara and rice flour" in the deep-fried food composition is preferably 1.4 or higher, more preferably 1.65 or higher, even more preferably 1.9 or higher, and particularly preferably 2 or higher.

[0067] Furthermore, the "moisture content / total content of okara and rice flour" in the deep-fried food composition is preferably 3.5 or less, more preferably 3 or less, even more preferably 2.8 or less, even more preferably 2.4 or less, and particularly preferably 2.2 or less.

[0068] [Other ingredients] In addition to the above-mentioned components, the deep-fried food composition of the present invention may further contain one or more selected from the following: thickeners; seasonings such as salt, powdered soy sauce, fermented seasonings, sugars, powdered miso, and amino acids; spices; flavorings; nutritional components such as vitamins; colorings; powdered oils and fats; emulsifiers, etc. For example, by adding vegetables (e.g., potatoes, sweet potatoes, pumpkins, carrots, radishes, burdock root, onions, garlic, leeks, cabbage, Chinese cabbage, lettuce, spinach, komatsuna, and bok choy, as well as combinations thereof) and their powders or extracts to a deep-fried food composition, a highly nutritious deep-fried food can be created.

[0069] The deep-fried food composition of the present invention can take various forms. For example, deep-fried food can be obtained by deep-frying a molded deep-fried food composition as is. Consumers can also mold an unformed deep-fried food composition into any shape and deep-fry it. Consumers can also freeze an unformed dough, then thaw it, mold it into their desired shape, and deep-fry it as is or while it is refrozen. Furthermore, deep-fried food compositions that have been molded and frozen can be deep-fried while still frozen, improving their shelf life and convenience. In addition, pre-fried deep-fried food compositions are highly convenient because they can be heated in a short time during the final cooking stage.

[0070] For example, stick-shaped fried food is produced by freezing a dough (composition for fried food) that has been molded to a thickness of 6-7 mm, and then cutting it into stick shapes. The molded sticks can be pre-fried while frozen, then cooled down and stored in the freezer. Alphabet-shaped fried food can be produced by filling a mold with the dough (composition for fried food) and freezing it, then removing it from the mold and pre-frying it while frozen. Furthermore, hash brown-shaped fried food is preferably produced by cutting a thinly rolled dough (composition for fried food) into chips of appropriate thickness and length, filling a mold with the chips and joining them together, and then pre-frying them.

[0071] The method for producing deep-fried food according to the present invention will be described in detail below.

[0072] The present invention provides a method for producing deep-fried food, comprising: a step of preparing a deep-fried food composition, in which water, okara (soy pulp), rice flour, a binding agent, and a leavening agent or yeast are mixed to produce a deep-fried food composition; and a step of deep-frying the deep-fried food composition in oil. Furthermore, the mass ratio (dry mass) of okara to rice flour in the deep-fried food is 1:6 to 1:0.9.

[0073] The method for producing deep-fried food according to the present invention makes it possible to provide deep-fried food with excellent texture or in which the shape is maintained.

[0074] A more preferred embodiment of the method for producing deep-fried food according to the present invention will be described below. The preferred embodiment of the deep-fried food composition is the same as the previously described description of the deep-fried food composition according to the present invention.

[0075] The process for preparing the deep-fried food composition of the present invention preferably involves first preparing a mixture of okara (soy pulp) and water, and then mixing this mixture with rice flour, a binder, and a leavening agent or yeast to produce the deep-fried food composition.

[0076] By using the above method, the okara (soy pulp) absorbs water sufficiently, allowing for a larger amount of water to be added.

[0077] In the oil-frying process of the present invention, the conditions for deep-frying are not particularly limited and can be appropriately modified by those skilled in the art depending on the type and size of the deep-frying food composition used, the desired state of frying, etc.

[0078] The oil temperature when deep-frying the deep-fried food composition of the present invention is preferably 160 to 190°C, more preferably 165 to 185°C, and even more preferably 165 to 175°C.

[0079] The frying time for the oil-fried food composition of the present invention is typically 30 seconds to 15 minutes, preferably 1 to 5 minutes.

[0080] The number of times the deep-fried food composition of the present invention is deep-fried is not particularly limited, but is preferably twice. Specifically, the method for producing deep-fried food according to the present invention preferably includes a step of deep-frying the deep-fried food composition of the present invention in oil for the first time (first deep-frying step), and a step of deep-frying the deep-fried food composition of the present invention again in oil after the first deep-frying step (second deep-frying step). In this specification, the first oil-frying step preceding the second oil-frying step is referred to as pre-frying.

[0081] In the first oil cooking step, the oil temperature when deep-frying the deep-fried food composition of the present invention is preferably 145 to 170°C, more preferably 150 to 165°C, and even more preferably 155 to 160°C.

[0082] Furthermore, the time for frying the oil-fried food composition of the present invention in the first oil-frying step is preferably 30 seconds to 2 minutes 30 seconds, more preferably 30 seconds to 2 minutes, and even more preferably 1 minute to 1 minute 30 seconds.

[0083] In the first oil cooking process, sufficient bubbles are generated in the oil-fried food composition, resulting in a superior texture for the oil-fried food.

[0084] The oil used when frying the deep-fried food composition of the present invention is not particularly limited, but examples include rapeseed oil, soybean oil, coconut oil, palm kernel oil, corn oil, sunflower oil, rice oil, safflower oil, sesame oil, cottonseed oil, margarine, shortening, lard, butter, and hydrogenated oils, transesterified oils, fractionated oils, and blends thereof. Because this invention contains rice flour, which is less absorbent of oil, vegetable oil can be used.

[0085] The second oil-cooking process may be performed immediately after the first oil-cooking process, or the freezing process may be performed immediately after the first oil-cooking process.

[0086] In the freezing process, it is preferable to cool the deep-fried food composition obtained in the first deep-frying process to a temperature of -18°C or lower.

[0087] This configuration allows for easy preparation of partially cooked deep-fried food compositions at home or in stores. Furthermore, it enables final cooking at the necessary time while maintaining the quality of the deep-fried food composition. In the present invention, it is preferable to produce deep-fried food by directly deep-frying a frozen deep-fried food composition in oil.

[0088] In the second oil cooking step, the oil temperature when deep-frying the deep-fried food composition of the present invention is preferably 160 to 180°C, more preferably 165 to 175°C.

[0089] Furthermore, the time for frying the oil-fried food composition of the present invention in the second oil-frying step is preferably 30 seconds to 2 minutes 30 seconds, more preferably 30 seconds to 2 minutes.

[0090] In the second oil cooking process, any remaining moisture in the oil-fried food composition after the first oil cooking process is removed, resulting in a more superior shape for the oil-fried food.

[0091] Although the present invention has been described above based on its preferred embodiments, the present invention is not limited to what is described above. [Examples]

[0092] The present invention will be described below using examples, but the scope of the present invention is not limited in any way to the descriptions of these examples.

[0093] [Food manufacturing] The raw okara and soy milk used in this embodiment are raw okara with a moisture content of 72% by mass and soy milk with a moisture content of 91% by mass. Furthermore, the yeast used in this embodiment is brewer's yeast. Furthermore, the "okara: rice flour" and other figures shown in Tables 1-4 are calculated based on the dry weight of fresh okara.

[0094] (Examples 1-7, Comparative Example 1) First, the amounts of raw okara and water shown in Table 1 were mixed to produce "hydrated okara." Then, the amounts of rice flour, sugar, salt, binder, and leavening agent shown in Table 1 were mixed, and "hydrated okara" was added and kneaded to prepare a food composition for deep-fried food. Next, the prepared deep-fried food composition was rolled out into a flat sheet 6-7 mm thick, frozen, and then cut into stick shapes. The shaped products were pre-fried while frozen, allowed to cool slightly, and then stored in the freezer. Finally, the pre-fried and shaped portions were deep-fried.

[0095] (Examples 8-11, Comparative Examples 2-5) The amounts of fresh okara, rice flour, sugar, salt, binder, and leavening agent shown in Table 2 were mixed together, and the amount of water shown in Table 2 was added and kneaded to prepare a food composition for deep-fried food. Next, the prepared deep-fried food composition was rolled out into a flat sheet 6-7 mm thick, frozen, and then cut into stick shapes. The shaped products were pre-fried while frozen, allowed to cool slightly, and then stored in the freezer. Finally, the pre-fried and shaped portions were deep-fried.

[0096] (Examples 12-14) First, the amounts of raw okara and water shown in Table 3 were mixed to produce "hydrated okara." Then, the amounts of rice flour, sugar, salt, binder, and yeast shown in Table 3 were mixed, and "hydrated okara" was added and kneaded to prepare a food composition for deep-fried food. Next, the prepared deep-fried food composition was rolled out into a flat sheet 6-7 mm thick, frozen, and then cut into stick shapes. The shaped products were pre-fried while frozen, allowed to cool slightly, and then stored in the freezer. Finally, the pre-fried and shaped portions were deep-fried.

[0097] (Examples 15-16) First, the amounts of raw okara shown in Table 4, along with soy milk, or a mixture of soy milk and water, were used to prepare "hydrated okara." Then, the amounts of rice flour, sugar, salt, binder, and leavening agent shown in Table 4 were mixed, and "hydrated okara" was added and kneaded to prepare a food composition for deep-fried food. Next, the prepared deep-fried food composition was rolled out into a flat sheet 6-7 mm thick, frozen, and then cut into stick shapes. The shaped products were pre-fried while frozen, allowed to cool slightly, and then stored in the freezer. Finally, the pre-fried and shaped portions were deep-fried.

[0098] (Examples 17-18) First, the amounts of raw okara and water shown in Table 5 were mixed to produce "hydrated okara." Then, the amounts of rice flour, sugar, salt, binder, and leavening agent shown in Table 5 were mixed, and "hydrated okara" was added and kneaded to prepare a food composition for deep-fried food. Subsequently, the deep-fried food composition was packed into alphabet-shaped containers, frozen, removed from the molds, and then pre-fried while frozen (Example 17). In the case of hash browns, the dough was rolled out thinly, similar to the stick shape, cut into chips of appropriate thickness and length, packed into the molds, bonded together, frozen, and then pre-fried while frozen (Example 18). Finally, the pre-fried and shaped portions were deep-fried.

[0099] [Food Evaluation] Four expert panelists consumed each food item and evaluated them according to the following evaluation criteria. (Evaluation Criteria) A: Has the same texture and shape as conventional french fries. B: Has a texture and shape similar to conventional french fries. C: It maintains a stick-like shape and is edible. D: The stick shape is lost or it is difficult to eat.

[0100] The overall evaluation of each food item was determined according to the following criteria. The results are shown in Tables 6 to 9. A: Three or more people with an A rating B: Three or more people with a B rating, or two people with an A rating and two people with a B rating. C: Three or more employees with a C rating, or two employees with a B rating and two employees with a C rating. D: Three or more individuals with a D rating, two individuals with a C rating and two individuals with a D rating, or individuals whose food is difficult to eat due to lack of shape retention.

[0101] [Table 1]

[0102] [Table 2]

[0103] [Table 3]

[0104] [Table 4]

[0105] [Table 5]

[0106] [Table 6]

[0107] [Table 7]

[0108] [Table 8]

[0109] [Table 9]

[0110] The foods of Examples 1 to 16, which contained okara (soy pulp), rice flour, a binding agent, and a leavening agent or yeast, and in which the mass ratio of okara to rice flour was within the range of the present invention, maintained at least a stick shape and were edible (see Figure 1).

[0111] Furthermore, as shown in Figures 2 and 3, the foods of Examples 17 and 18, which contain okara, rice flour, a binding agent, and a leavening agent, and in which the mass ratio of okara to rice flour is within the range of the present invention, could also be in forms other than sticks.

[0112] On the other hand, Comparative Example 1, which contained okara (soy pulp), rice flour, a binding agent, and a leavening agent, and whose okara:rice flour ratio was outside the range of the present invention, was difficult to eat because the okara remained in the mouth and got stuck in the throat. Furthermore, Comparative Example 2, which did not contain rice flour, did not maintain its shape and cracked when fried in oil, resulting in a mushy state. Furthermore, Comparative Example 3, which did not contain a binding agent, absorbed a lot of oil due to the weak binding between the okara and rice flour, and its texture and shape could not be described as french fries. Furthermore, Comparative Example 4, which did not contain a leavening agent, burst when fried in oil and did not maintain its shape. Furthermore, Comparative Example 5, which did not contain a binding agent or a leavening agent, had a texture that could not be described as french fries. [Industrial applicability]

[0113] This invention can create a highly palatable gluten-free food that is popular with a wide range of generations, from children and young adults to the elderly, and has potential for industrial application.

Claims

1. It contains okara (soy pulp), rice flour, binding agent, and leavening agent or yeast. A food composition for deep-fried foods, wherein the mass ratio (dry mass) of okara to rice flour is 1:6 to 1:0.

9.

2. The deep-fried food composition according to claim 1, wherein the total content (dry mass) of the okara and the rice flour is 1:3.5 to 1:1.4, and the mass ratio of the water content in the deep-fried food composition is 1:3.5 to 1:1.

4.

3. The deep-fried food composition according to claim 2, wherein the okara content (dry mass) is 6% by mass or more and 9% by mass or less, and the rice flour content is 20% by mass or more and 30% by mass or less.

4. The deep-fried food composition according to claim 1 or 2, wherein the okara is hydrated okara.

5. It contains okara (soy pulp), rice flour, binding agent, and leavening agent or yeast. A deep-fried food product in which the mass ratio (dry mass) of okara to rice flour is 1:6 to 1:0.

9.

6. A process for preparing a deep-fried food composition, which involves mixing water, okara (soy pulp), rice flour, a binding agent, and a leavening agent or yeast to produce a deep-fried food composition, The process includes deep-frying the aforementioned deep-fried food composition in oil, A method for producing deep-fried food, wherein the mass ratio (dry mass) of okara (soy pulp) to rice flour in the deep-fried food is 1:6 to 1:0.

9.

7. Prepare a mixture of the aforementioned okara and the aforementioned liquid in advance. A method for producing fried food according to claim 6, comprising mixing the aforementioned mixture with the rice flour, the binding agent, and the leavening agent or yeast to produce the fried food composition.

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