Composition for fried food product, fried food product, and method for producing fried food product
Patent Information
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2026-01-23
- Publication Date
- 2026-08-13
Smart Images
Figure JP2026002155_13082026_PF_FP_ABST
Abstract
Description
Composition for deep-fried food, deep-fried food, and method for producing deep-fried food
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[0001] The present invention relates to a composition for deep-fried food, a deep-fried food, and a method for producing a deep-fried food, which contain okara, rice flour, a binder, and a leavening agent or yeast.
[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 have attracted 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.
[0004] Japanese Patent Application Laid-Open No. 2007-252357
[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 deep-fried food containing okara that is excellent in texture or has its shape maintained. Another object of the present invention is to provide a novel method for producing a deep-fried food containing okara that is excellent in texture or has its shape maintained.
[0006] The present invention that solves the above problems contains okara, rice flour, a binder, and a leavening agent or yeast, and the mass ratio (dry mass) of the okara to the rice flour is 1:6 to 1:0.9, which is a composition for deep-fried food.
[0007] In a preferred form of the present invention, the mass ratio of the total content (dry mass) of the okara and the rice flour to the water content in the composition for deep-fried food is 1:3.5 to 1:1.4.
[0008] In a preferred form of the present invention, the content (dry mass) of the okara is 6% by mass or more and 9% by mass or less, and the content of the rice flour is 20% by mass or more and 30% by mass or less.
[0009] In a preferred form 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.
[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.
[0014] This figure shows one embodiment (stick shape) of the deep-fried food product of the present invention. This figure shows one embodiment (alphabet shape) of the deep-fried food product of the present invention. This figure shows one embodiment (hash brown shape) of the deep-fried food product of the present 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 deep-fried food composition of the present invention is a deep-fried food composition comprising okara (soy pulp), rice flour, a binding agent, and a leavening agent or yeast. 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 cooked by deep-frying ingredients in oil. The deep-fried food of the present invention is preferably a french fry-like food.
[0019] French fries, also known as chips or fritters, are typically made by cutting potatoes into long, thin sticks and deep-frying them. In this invention, the French fries-like food is a food that contains okara (soy pulp), rice flour, a binding agent, and a leavening agent or yeast, is shaped into long, thin sticks, and cooked by deep-frying.
[0020] The deep-fried food of the present invention is obtained by deep-frying a deep-fried food composition 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. The preferred forms of each component contained in the deep-fried food composition of the present invention will be described below.
[0021] [Okara] The following describes a more preferable form of okara.
[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 fresh okara containing moisture after extraction, dried okara which is dried fresh okara, and okara powder which is made by grinding dried okara. The fried food composition of the present invention preferably contains fresh okara.
[0023] In this invention, the okara content is the content on a dry weight basis. That is, if the fried food composition of this invention contains fresh okara, the okara content is the mass of fresh okara minus the water content.
[0024] The okara content in the deep-fried food composition is preferably 5.5% by mass or more, more preferably 6% by mass or more, even more preferably 6.5% by mass or more, and particularly preferably 6.8% by mass or more.
[0025] Furthermore, the okara content in the deep-fried food composition is preferably 10.5% by mass or less, more preferably 9% by mass or less, even more preferably 8.5% by mass or less, even more preferably 8% by mass or less, and 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. Hydrated okara refers to okara that has been mixed with water and has absorbed sufficient water. By using hydrated okara, 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, the ratio of "rice flour content / okara content" in the deep-fried food composition 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, the ratio of "amount of rice flour / amount of okara" in the deep-fried food composition 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 Agents] Any binding agent that can be used in food production can be used without particular restrictions. For example, one or more types 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 blending ratio of okara and rice flour in the composition for deep-fried foods is different, the amount of the binder can be adjusted within the range of the standard usage amount. When the ratio of okara is high, the usage amount of the binder is increased, and when the ratio of rice flour is high, the usage amount of the binder is decreased, so that the binding of okara and rice flour can be strengthened, and a texture similar to that of conventional fried potatoes can be achieved.
[0042] The content of the binder in the composition for deep-fried foods is more than 0% by mass, preferably 0.1% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.4% by mass or more, and particularly preferably 0.45% by mass or more.
[0043] Also, the content of the binder in the composition for deep-fried foods is preferably 2% by mass or less, more preferably 1.5% by mass or less, still more preferably 1% by mass or less, still more preferably 0.8% by mass or less, and particularly preferably 0.65% by mass or less.
[0044] The mass ratio of okara to the binder in the composition for deep-fried foods is preferably in the range of 1:0.15 to 1:0.03, more preferably 1:0.125 to 1:0.045, still more preferably 1:0.1 to 1:0.065, and particularly preferably 1:0.09 to 1:0.065.
[0045] Also, "binder content mass / okara content mass" in the composition for deep-fried foods is preferably 0.03 or more, more preferably 0.045 or more, and particularly preferably 0.065 or more.
[0046] Also, "binder content mass / okara content mass" in the composition for deep-fried foods is preferably 0.15 or less, more preferably 0.125 or less, still more preferably 0.1 or less, and still more preferably 0.09 or less.
[0047] The mass ratio of rice flour to the binder in the composition for deep-fried foods is preferably in the range of 1:0.1 to 1:0.001, more preferably 1:0.06 to 1:0.005, still more preferably 1:0.045 to 1:0.01, and particularly preferably 1:0.03 to 1:0.02.
[0048] Further, in the composition for oily and fried foods, the "mass of binder contained / mass of rice flour contained" is preferably 0.001 or more, more preferably 0.005 or more, still more preferably 0.01 or more, and particularly preferably 0.02 or more.
[0049] Further, in the composition for oily and fried foods, the "mass of binder contained / mass of rice flour contained" is preferably 0.1 or less, more preferably 0.06 or less, still more preferably 0.045 or less, and particularly preferably 0.03 or less.
[0050] [Leavening agent] As the leavening agent, those that can be used in the production of foods can be used without particular limitation. For example, alkaline agents such as sodium hydrogen carbonate, ammonium carbonate, ammonium chloride, and ammonium hydrogen carbonate; so-called baking powders containing the alkaline agent (gas generating base) and an acidic agent can be mentioned. As the acidic agent, for example, one or more selected from potassium hydrogen tartrate (especially L-form), calcium dihydrogen phosphate, alum, fumaric acid, tartaric acid, sodium phosphate, and glucono-delta-lactone can be used in combination. From the viewpoint of more surely achieving the effects of the present invention, baking powder is preferable as the leavening agent.
[0051] Further, in the present invention, yeast can be used instead of the leavening agent. Yeast refers to those that are used for food such as brewer's yeast, baker's yeast, wine yeast, and sake yeast, and those that have been deactivated by heating or the like. Yeast is preferably brewer's yeast. The following description of the leavening agent also applies to yeast.
[0052] The leavening agent forms appropriate bubbles inside the oily and fried food, contributing to the improvement of the texture. Specifically, by uniformly distributing the bubbles generated by the action of the leavening agent inside, a texture similar to that of conventional fried potatoes is realized. By forming appropriate bubbles, an oily and fried food having a texture similar to that of conventional fried potatoes can be obtained.
[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 deep-fried food composition, the mass ratio of okara 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, the ratio of "leavening agent content / okara content" in the deep-fried food composition 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 a deep-fried food composition, 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, the ratio of "leavening agent content / rice flour content" in the deep-fried food composition 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 moisture contained in the deep-fried food composition of the present invention is not limited to moisture derived from clean water, and may also contain moisture derived from selected materials within a range that does not impair the effects of the present invention. Examples of such moisture-containing materials include fresh okara (soy pulp), plant-based milk (soy milk, almond milk, oat milk, etc.), fruit juice, vegetable juice, liquid seasonings, etc.
[0064] The oil-fried food composition of the present invention preferably contains 50 to 75% by mass of water, more preferably 55 to 70% by mass, even more preferably 60 to 70% by mass, and even more preferably 60 to 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 ratio of "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 ingredients, 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 (for example, potatoes, sweet potatoes, pumpkins, carrots, radishes, burdock, onions, garlic, leeks, cabbage, Chinese cabbage, lettuce, spinach, komatsuna, and bok choy, as well as combinations thereof) and their powders or extracts to the deep-fried food composition, a highly nutritious deep-fried food can be made.
[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 the molded deep-fried food composition as is. Alternatively, consumers can mold the unformed deep-fried food composition into any shape they like and deep-fry it. Consumers can also freeze the unformed dough, then thaw it, mold it into their desired shape, and deep-fry it as is or in a refrozen state. Furthermore, deep-fried food compositions that have been molded and frozen can be deep-fried while still frozen, improving their shelf life and convenience. Moreover, 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 binder, 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. 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 description of the deep-fried food composition of the present invention mentioned above.
[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 of the present invention preferably includes a step of deep-frying the deep-fried food composition of the present invention for the first time (first deep-frying step), and a step of deep-frying the deep-fried food composition of the present invention again after the first deep-frying step (second deep-frying step). In this specification, the first deep-frying step before the second deep-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. Since the present invention contains rice flour, which does not easily absorb 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] By adopting the above configuration, the partially cooked deep-fried food composition can be easily prepared at home or in stores. Furthermore, the final cooking can be performed 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 deep-frying the frozen deep-fried food composition directly 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 step, any remaining moisture in the oil-fried food composition after the first oil cooking step 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.
[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 example have a moisture content of 72% by mass and 91% by mass, respectively. The yeast used in this example is brewer's yeast. The amounts of "okara: rice flour," etc., shown in Tables 1 to 4 are calculated based on the dry weight of the raw okara.
[0094] (Examples 1-7, Comparative Example 1) First, the amounts of raw okara and water shown in Table 1 were mixed to make "hydrated okara". Then, the amounts of rice flour, sugar, salt, binder, and leavening agent shown in Table 1 were mixed, and the "hydrated okara" was added and kneaded to make a fried food composition. Next, the prepared 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, cooled to room temperature, and then frozen for storage. Finally, the frozen pre-fried shaped products were deep-fried in oil.
[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, and the amount of water shown in Table 2 was added and kneaded to prepare a deep-fried food composition. 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, cooled to room temperature, and then stored in the freezer. Finally, the frozen pre-fried shaped products were deep-fried in oil.
[0096] (Examples 12-14) First, the amounts of raw okara and water shown in Table 3 were mixed to make "hydrated okara". Then, the amounts of rice flour, sugar, salt, binder, and yeast shown in Table 3 were mixed, and the "hydrated okara" was added and kneaded to make a fried food composition. Next, the prepared 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, cooled, and then frozen for storage. Finally, the frozen pre-fried shaped products were deep-fried in oil.
[0097] (Examples 15-16) First, the amounts of raw okara shown in Table 4, along with soy milk, or soy milk and water, were mixed to prepare "hydrated okara." Then, the amounts of rice flour, sugar, salt, binder, and leavening agent shown in Table 4 were mixed, and the "hydrated okara" was added and kneaded to prepare a fried food composition. Next, the prepared 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, cooled, and then frozen for storage. Finally, the frozen pre-fried shaped products were deep-fried.
[0098] (Examples 17-18) First, the amounts of raw okara and water shown in Table 5 were mixed to make "hydrated okara". Then, the amounts of rice flour, sugar, salt, binder, and leavening agent shown in Table 5 were mixed, and the "hydrated okara" was added and kneaded to make a fried food composition. After that, the fried food composition was packed into alphabet-shaped containers, frozen, removed from the molds, and pre-fried while frozen (Example 17). In the case of hash browns, the dough was rolled out thinly in the same way as the stick shape, cut into chips of appropriate thickness and length, packed into molds, the chips were joined together, frozen, and pre-fried while frozen (Example 18). Finally, the frozen pre-fried molded products were deep-fried in oil.
[0099] [Evaluation of Food Products] Four expert panel members tasted each food product and evaluated it 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: Maintains a stick 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 gave an A rating. B: Three or more people gave a B rating, or two people gave an A rating and two people gave a B rating. C: Three or more people gave a C rating, or two people gave a B rating and two people gave a C rating. D: Three or more people gave a D rating, two people gave a C rating and two people gave a D rating, or the food did not maintain its shape and was difficult to eat.
[0101] [Supplement based on Rule 26, 06.02.2026]
[0102]
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[0104]
[0105]
[0106]
[0107]
[0108]
[0109]
[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 broke apart 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.
[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. A composition for deep-fried food comprising okara (soy pulp), rice flour, a binding agent, and a leavening agent or yeast, wherein the mass ratio (dry mass) of the okara to the rice flour is 1:6 to 1:0.
9.
2. The deep-fried food composition according to claim 1, wherein the mass ratio of the total content (dry mass) of the okara and the rice flour to 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. A 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 the okara to the rice flour is 1:6 to 1:0.
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6. 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.
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7. The method for producing a deep-fried food according to claim 6, wherein a mixture of okara and water is prepared in advance, and the mixture is mixed with the rice flour, the binding agent, and the leavening agent or yeast to produce the deep-fried food composition.