| abstract |
(57) [Summary] [Problem] To produce a puffed food excellent in texture and flavor even when a high content of okara is added to flour such as flour. SOLUTION: In an expanded okara blended food obtained by heating a food dough blended with flour such as okara and flour, a modified starch and a leavening agent, the modified starch is pregelatinized with a degree of cold water swelling of 4 to 35 and cross-linked by α-formation. It is a starch, and is a mixed okara mixed food that is blended with okara at a ratio of 20% by weight to 300% by weight based on the total amount of flour and modified starch, and is expanded by microwave heating. The use of microwave heating and a specially modified starch makes it possible to suppress the feeling of dryness and the odor of okara even when blended at a high rate, and is excellent in texture and flavor. In addition, when the puffed food is fried, the oil absorption can be significantly reduced. |