KR20200082647A - Gluten free dough composition for fritter and method for preparing the same - Google Patents

Abstract

The present invention relates to a gluten free dough composition for fritters and a method for preparing the same, including the steps of: (A) preparing dough by mixing rice flour, starch and water; (B) stirring polysaccharide hydrocolloids; and (C) stirring by adding the dough prepared in step (A) while stirring the hydrocolloids. Therefore, even though the composition is gluten free, the composition performs the same role as gluten for capturing air, and thus can provide fritters that are similar in specific volume and texture to conventional fritters using flour.

Description

Gluten free dough composition for fritter and method for preparing the same}

The present invention relates to a gluten-free dough composition for frying and a method of manufacturing the same, which can provide a fry having a specific volume and texture similar to a frying using conventional flour without using flour.

Rice is a food crop that is used as a staple food in many Asian countries, including Korea, and has advantages such as low allergen incidence and easy digestibility (Lu et al. 2005).

The rice contains about 6-8% of protein, but does not contain protein that can form gluten, so it is a value as a food resource for patients with celiac disease (Kim et al. 2014). In addition, rice is known to have excellent nutritional properties because it has a mutagenesis inhibitory effect, cholesterol lowering effect, blood pressure lowering effect, diabetes control effect and cancer prevention effect (Park et al. 2006).

Despite these nutritional advantages, the consumption of rice itself has decreased due to the westernized eating habits in Korea, and oversupply is required, so various strategies for promoting sales of rice are needed, and the application of rice to various processed foods is desperate. (Kwon et al. 2011). Bread is a typical carbohydrate processed food, but as a protein contained in rice, there is a difficulty in forming a texture of bread made of pure wheat, which makes it difficult to manufacture.

In general, the sweetness of prolamins such as gliadin or glutenine contained in wheat forms gluten, thereby forming a reticular structure in the dough (Park, etc.) 2006). When gluten is not formed, there are cases in which, in the manufacture of bread, the volume decreases and the formation of texture is insufficient (Kang et al. 2014). However, in the case of such gluten, in general, 1-2% of the world's population causes genetic diseases, so its use is limited, and studies to replace it are actively being conducted (Ha et al. 2003, Lionetti et al. 2010). In the case of Celiac disease, which is the genetic disease, inflammation of the small intestine causes inflammation, limiting absorption of nutrients, thereby linking diseases such as osteoporosis, growth inhibition, infertility, skin disease, and small intestine cancer due to nutrient deficiency. It can be caused by enemies (Laureati et al. 2012, Susanna and Prabhasankar 2013). Therefore, research is needed to partially or completely replace the gluten contained in wheat flour.

In some studies, studies are being conducted to replace gluten using rice or other crops, but it is difficult to find a material with a quality improvement effect similar to that of gluten due to changes in added materials (Mohammed et al. 2018, Jung, etc. 2002, Yun et al. 2015). Therefore, a method to improve the quality characteristics should be prepared in addition to the replacement of materials.

Republic of Korea Registered Patent No. 1785464 Republic of Korea Registered Patent No. 1708770

An object of the present invention is to provide a method for preparing a gluten-free dough composition for frying, which can provide a fry having a specific volume and texture similar to frying using conventional flour without using flour.

In addition, another object of the present invention to provide the gluten-free dough composition for frying.

In addition, another object of the present invention to provide a fry prepared using the gluten-free dough composition for frying.

Method for producing a gluten-free dough composition for frying of the present invention for achieving the above object comprises: (A) preparing a dough by mixing rice flour, starch and water; (B) stirring the polysaccharide hydrocolloid; And (C) stirring the hydrocolloid while adding the dough prepared in step (A).

In step (A), 40 to 70 parts by weight of starch and 90 to 130 parts by weight of water may be mixed with respect to 100 parts by weight of rice flour to prepare dough.

The starch may be a mixture of corn starch and tapioca starch in a weight ratio of 1: 0.3-0.8.

In step (A), the dough may further include 10 to 20 parts by weight of sugar, 5 to 15 parts by weight of margarine, and 1 to 10 parts by weight of salt.

In step (B), the polysaccharide hydrocolloid may be at least one selected from the group consisting of alginic acid, guar gum and konjac.

In step (B), the polysaccharide hydrocolloid may be a guar gum: alginic acid or konjac in a weight ratio of 1:0.3-1.

In step (B), the polysaccharide hydrocolloid may be a guar gum: alginic acid: konjac in a weight ratio of 1: 0.3-1: 0.3-1.

The stirring in the steps (B) and (C) may be to simultaneously perform cutting and mixing while the stirring blade rotates at a high speed of 600 to 3,000 rpm, and the stirring blade may be a blade without a sharp blade at the end.

In step (C), the hydrocolloid may be mixed in an amount of 0.5 to 3 parts by weight with respect to 100 parts by weight of the dough.

The gluten-free dough composition for frying of the present invention for achieving the above other object may be prepared by mixing rice flour, starch, water and polysaccharide hydrocolloid.

The gluten-free dough composition for frying may be a mixture of stirred polysaccharide hydrocolloid and dough mixed with the rice flour, starch and water.

In addition, the frying of the present invention for achieving the above another object may be prepared using the gluten-free dough composition for frying.

The tempura may be a hot dog, donut, vegetable tempura or seafood tempura, preferably a hot dog.

Since the gluten-free dough composition for frying of the present invention performs agitation while adding hydrocolloids, it replaces the gluten of wheat flour to provide a frying similar to conventional flour using heat and reduced weight, specific volume and texture without using flour. Can.

The present invention relates to a gluten-free dough composition for frying and a method of manufacturing the same, which can provide a fry having a specific volume and texture similar to a frying using conventional flour without using flour.

Hereinafter, the present invention will be described in detail.

Method for producing a gluten-free dough composition for frying of the present invention comprises the steps of (A) mixing the rice flour, starch and water to prepare a dough; (B) stirring the polysaccharide hydrocolloid; And (C) adding and stirring the dough prepared in step (A) while stirring the hydrocolloid.

First, in step (A), a dough is prepared by mixing rice flour, starch and water.

The rice flour is a powder obtained by crushing commonly used white rice.

The starch has excellent texture and lowers the heating loss and is used to more easily collect air when mixed with a polysaccharide hydrocolloid, preferably corn starch and tapioca starch in a weight ratio of 1: 0.3-0.8, more preferably 1: It is mixed in a weight ratio of 0.4-0.6. If the content of tapioca starch based on corn starch is less than the lower limit, the texture may be deteriorated and a high heating loss may be exhibited, and if it is greater than the upper limit, viscoelasticity and The specific volume can be reduced.

In the present invention, when using other starches such as potato starch, sweet potato starch, mung bean starch as starch, it is possible to prevent the air from being trapped when mixed with the polysaccharide hydrocolloid.

The starch is used in 40 to 70 parts by weight, preferably 45 to 55 parts by weight based on 100 parts by weight of rice flour. When the content of starch is less than the lower limit, the texture may be lowered, and when it is greater than the upper limit, the specific volume may be lowered.

The water is used to knead by mixing rice flour and starch, and is usually used slightly more than the amount used to prepare the dough, and then mixed with a polysaccharide hydrocolloid to collect the air while gelling the hydrocolloid upon stirring to capture the texture and The specific volume is similar to that of the conventional flour (gluten).

The water is used in 90 to 130 parts by weight, preferably 100 to 120 parts by weight based on 100 parts by weight of rice flour. If the water content is less than the lower limit, the hydrocolloid may not gel, and if it exceeds the upper limit, the dough may not be suitable for frying.

In addition, the dough may further improve functionality and physical properties by further including 10 to 20 parts by weight of sugar, 5 to 15 parts by weight, and 1 to 10 parts by weight of salt with respect to 100 parts by weight of rice flour.

Next, in step (B), the polysaccharide hydrocolloid is stirred.

The polysaccharide hydrocolloid used in the present invention is one or more selected from the group consisting of alginic acid, guar gum, and konjac, but the alginic acid, guar gum, and konjac may be used respectively, but preferably, guar gum: alginic acid or konjac 1: 0.3 It can be used by mixing in a weight ratio of -1, more preferably in a weight ratio of 0.5-0.7. Further, guar gum: alginic acid: konjac may be used by mixing in a weight ratio of 1: 0.3-1: 0.3-1, preferably 1: 0.3-0.5: 0.3-0.5. If the content of alginic acid or konjac based on guar gum is outside the above range, the heating loss is high, the specific volume is low, and the texture may be deteriorated.

The stirring is to use a stirrer having 2 to 4 stirring blades on the central shaft, and the stirring blade is rotated at a high speed of 600 to 3,000 rpm to perform cutting and mixing at the same time so that heat is not generated and is homogeneous in a short time. Mix well. Moreover, the stirring blade is used to facilitate air capture by using a blunt blade without a sharp blade at the end, and if a saw blade type blade or a general blade having a sharp end is used as the stirring blade, air is not captured and stirred. Just mix them homogeneously.

Next, in step (C), while stirring the hydrocolloid, the dough prepared in step (A) is added and stirred.

When preparing a dough composition using wheat flour, gluten contained in wheat flour collects air to impart texture and expand specific volume. Thus, when such gluten is not used, there is no texture and low specific volume. Thus, in the present invention, a technique of stirring at a high speed in addition to the use of hydrocolloids was used to secure a texture and specific volume similar to that of using flour without using flour (gluten).

Particularly, during the high-speed stirring of the hydrocolloid in the step (C) under the conditions in the step (B), the dough prepared in the step (A) was added and stirred at high speed under the same conditions, thereby containing Hydrocolloids with increased moisture and surface area combine to form a large amount of gel, trap air, and evenly distribute the gel evenly inside the dough by continuous stirring to give a similar texture and specific volume to flour.

The hydrocolloid is mixed in an amount of 0.5 to 3 parts by weight, preferably 0.8 to 1.2 parts by weight based on 100 parts by weight of the dough. When the content of the hydrocolloid is less than the lower limit, the texture and specific volume similar to wheat flour cannot be secured even when high-speed stirring is performed, and when it exceeds the upper limit, the amount of heating and texture may be reduced.

In addition, the present invention can provide a gluten-free dough composition for frying.

The gluten-free dough composition for frying of the present invention is prepared by mixing rice flour, starch, water and polysaccharide hydrocolloids, specifically mixing high speed stirred polysaccharide hydrocolloids and dough mixed with the rice flour, starch and water at high speed. It is done.

The gluten-free dough composition for frying may be used to manufacture various tempura, and the type of tempura is not particularly limited as long as it is an oil-based tempura, but preferably hot dog, donut, vegetable tempura or seafood tempura. have.

Hereinafter, a preferred embodiment is provided to help the understanding of the present invention, but the following examples are only illustrative of the present invention, and it is apparent to those skilled in the art that various changes and modifications are possible within the scope and technical scope of the present invention. It is no wonder that such variations and modifications fall within the scope of the appended claims.

Control 1. Flour dough composition

Flour dough composition was prepared by mixing 100 parts by weight of flour, 32 parts by weight of sugar, 7.5 parts by weight of margarine, 2.5 parts by weight of salt and 80 parts by weight of water.

Control group 2. Rice dough composition

A rice dough composition was prepared by mixing 100 parts by weight of rice flour, 32 parts by weight of sugar, 7.5 parts by weight of margarine, 2.5 parts by weight of salt and 80 parts by weight of water.

Example 1. Hydrocolloid_alginic acid

100 parts by weight of rice flour, starch (corn starch: tapioca starch = 1:0.5 weight ratio) 50 parts by weight, sugar 32 parts by weight, margarine 7.5 parts by weight, salt 2.5 parts by weight and water 110 parts by weight to prepare a dough The gluten-free dough composition is prepared by stirring the alginic acid corresponding to 1 part by weight with respect to 100 parts by weight of the dough at 5000 rpm for a high speed (using a silence cutter, a blunt stirring blade) and further stirring the dough for 10 minutes. Did.

Example 2. Hydrocolloid_Guar gum

A gluten-free dough composition was prepared in the same manner as in Example 1, using guar gum instead of alginic acid.

Example 3. Hydrocolloid_Konjac

A gluten-free dough composition was prepared in the same manner as in Example 1, using konjac instead of alginic acid.

Example 4. Hydrocolloid_Guar gum + Alginic acid

A gluten-free dough composition was prepared in the same manner as in Example 1, using a mixed hydrocolloid in which guar gum and alginic acid were mixed at a weight ratio of 1:0.5 instead of alginic acid.

Example 5. Hydrocolloid_Guar gum + Konjac

A gluten-free dough composition was prepared in the same manner as in Example 1, but using a mixed hydrocolloid in which guar gum and konjac were mixed in a weight ratio of 1:0.5 instead of alginic acid.

Example 6. Hydrocolloid_Guar gum + Alginic acid + Konjac

A gluten-free dough composition was prepared in the same manner as in Example 1, but using a mixed hydrocolloid in which guar gum, alginic acid, and konjac were mixed in a weight ratio of 1:0.3:0.3 instead of alginic acid.

Comparative Example 1. Hydrocolloid omitted

A gluten-free dough composition was prepared in the same manner as in Example 1, but omitting alginic acid.

Comparative Example 2. Hydrocolloid_Carrageenan

A gluten-free dough composition was prepared in the same manner as in Example 1, using carrageenan instead of alginic acid.

Comparative Example 3. Hydrocolloid_Guar gum + Carrageenan

A gluten-free dough composition was prepared in the same manner as in Example 1, using a mixed hydrocolloid in which guar gum and carrageenan were mixed at a weight ratio of 1:0.5 instead of alginic acid.

Comparative Example 4. High-speed stirring omitted

It was carried out in the same manner as in Example 1, but the dough was beaten by hand and then beaten by hand even after adding alginate to prepare a gluten-free dough composition.

Comparative Example 5. High-speed stirring after mixing the composition

The same procedure as in Example 1, but mixed with rice flour, starch, sugar, margarine, salt, water, and alginic acid at one time, followed by high-speed stirring to prepare a gluten-free dough composition.

Comparative Example 6. Adding alginic acid after high-speed stirring the dough

It was carried out in the same manner as in Example 1, and while stirring the dough at high speed, alginic acid was added and further stirred for 10 minutes to prepare a gluten-free dough composition.

<Test Example>

100 g of the dough composition prepared in Examples and Comparative Examples was placed in a tray, 20 g of edible oil was added, and then a sample was prepared by lubricating with an air fryer (HD9643, Philips, Nederland) at 180° C. for 15 minutes.

The average value was obtained by repeating three or more experiments for each test item, and verifying the significance for each test item. Statistical analysis was performed using SPSS Statistics (ver. 20.0, IBM Corp., Armokn, NY, USA). The results were expressed as the mean value and standard deviation, and the significance of the treatment section was tested through Duncan's test ( p <0.05).

Test Example 1. Heating loss and specific volume measurement

1-1. Loss of heating: The weight of the dough was measured, and after cooling, it was calculated by comparing the rate of weight reduction after kneading with the kneaded water before and after cooling.

1-2. Specific volume: The specific volume is measured using a Stable Micro System Volscan Profiler (Volscan profiler, VSP 30,00044) with a verical step of 3.0 mm and a rotation speed of 0.5 rps. Was obtained and used as a specific volume (ml/g).

division Heating loss (%) Specific volume (ml/g) Control 1 16.23±0.32 1.15±0.09 Control 2 19.51±0.31 0.63±0.02 Example 1 16.22±1.73 0.92±0.04 Example 2 15.99±0.98 1.03±0.06 Example 3 18.87±0.39 1.05±0.11 Example 4 14.69±0.26 1.12±0.05 Example 5 15.24±0.44 1.10±0.04 Example 6 19.10±0.31 0.88±0.09 Comparative Example 1 21.55±0.62 0.59±0.04 Comparative Example 2 18.45±0.64 0.80±0.04 Comparative Example 3 18.69±0.43 0.84±0.03 Comparative Example 4 20.88±0.81 0.61±0.09 Comparative Example 5 20.05±0.27 0.70±0.07 Comparative Example 6 19.78±0.50 0.77±0.05

As shown in Table 1 above, the fried foods prepared according to Examples 1 to 6 of the present invention show a similar heating loss and specific volume as that of Control 1, and a lower heating loss and higher specific volume compared to Comparative Examples 1 to 6 Did.

Test Example 2. Measurement of pH and moisture content

2-1. pH: 5 g of sample and 20 mL of distilled water are mixed and homogenized using a homogenizer (T25, Janken & Kunkel, Staufen, Germany) for 1 minute at 8,000 rpm, followed by a pH meter (Accumet Model AB15+, Fisher Scientific, NH, USA) It was measured using.

2-2. Moisture content: The water content was quantified according to the AOAC method (2007) using an atmospheric drying method at 105°C (HSC-150/300, MS I&C, Seoul, Korea).

division pH Moisture content (%) Before the bath After the bath Control 1 6.10±0.01 6.17±0.01 73.95±0.72 Control 2 6.17±0.01 6.14±0.01 77.85±1.13 Example 1 6.27±0.01 6.19±0.01 79.13±0.18 Example 2 6.16±0.02 6.13±0.01 74.44±0.23 Example 3 6.15±0.02 6.07±0.02 77.51±0.15 Example 4 6.17±0.01 6.12±0.02 77.43±0.27 Example 5 6.20±0.02 6.18±0.01 77.05±0.88 Example 6 6.14±0.01 6.10±0.01 78.10±0.34 Comparative Example 1 6.24±0.01 6.08±0.01 78.25±0.34 Comparative Example 2 5.68±0.01 5.66±0.03 77.30±0.37 Comparative Example 3 6.18±0.01 6.11±0.01 77.56±0.52 Comparative Example 4 6.13±0.02 6.07±0.02 77.06±0.69 Comparative Example 5 6.15±0.01 6.09±0.01 78.18±0.71 Comparative Example 6 6.18±0.01 6.09±0.01 78.35±0.64

As shown in Table 2 above, it was confirmed that the fries prepared according to Examples 1 to 6 of the present invention had similar pH and moisture contents to those of Control 1, Control 2 and Comparative Examples 1 to 6.

Test Example 3. Texture profile analysis (TPA) measurement

After cutting the sample with 3X3X2 cm and sampling, the cut sample was measured by two-bite compression after mounting the 30 mm sylinder probe on a texture analyzer (TA-XT2 i , Stable Micro Systems, Surrey, UK). Analysis items are strength (kg), adhesion, elasticity, cohesiveness, gummability (kg), chewability (kg), and TPA analysis conditions are maximum load 2 kg, test speed 2.0 mm/sec, distance 25.0 mm, force 5 g It was analyzed by setting.

division Strength (kg) Adhesiveness Resilience Cohesiveness Geomseong (kg) Chewability (kg) Control 1 3.24±0.66 -0.36±0.18 0.99±0.01 0.85±0.01 2.76±0.56 3.28±0.65 Control 2 21.80±1.45 -1.75±0.66 0.97±0.01 0.75±0.01 16.42±0.94 16.37±1.81 Example 1 8.30±1.37 -0.32±0.12 0.91±0.03 0.76±0.06 5.28±1.09 4.18±1.76 Example 2 9.73±1.75 -0.42±0.60 0.87±0.01 0.72±0.04 7.19±1.36 5.45±1.21 Example 3 12.03±0.75 -0.34±0.30 0.88±0.02 0.71±0.08 7.54±0.80 6.43±0.29 Example 4 5.09±0.86 -0.35±0.18 0.96±0.01 0.81±0.03 3.89±0.71 3.95±0.88 Example 5 6.34±1.00 -0.36±0.24 0.95±0.02 0.79±0.07 4.96±0.34 4.15±1.01 Example 6 12.87±0.75 -0.38±0.26 0.87±0.01 0.70±0.04 8.40±1.00 7.65±0.53 Comparative Example 1 28.49±1.40 -0.34±0.28 0.84±0.01 0.52±0.02 18.19±1.36 14.52±1.40 Comparative Example 2 24.84±1.16 -0.38±0.15 0.87±0.02 0.59±0.05 14.31±0.84 12.00±0.50 Comparative Example 3 19.05±1.11 -0.37±0.19 0.88±0.01 0.60±0.01 13.88±0.79 11.77±1.00 Comparative Example 4 28.89±0.91 -0.38±0.20 0.85±0.03 0.53±0.02 17.15±1.12 14.26±0.71 Comparative Example 5 27.33±0.53 -0.36±0.22 0.86±0.01 0.54±0.01 16.80±0.75 13.84±0.48 Comparative Example 6 26.09±1.07 -0.38±0.31 0.86±0.01 0.57±0.04 15.44±1.06 12.96±1.14

As shown in Table 3 above, it was confirmed that the fries prepared according to Examples 1 to 6 of the present invention were similar to those of the control 1 in strength, elasticity, cohesiveness, gumminess, and chewability. In addition, it was confirmed that the fries prepared according to Examples 1 to 6 of the present invention were superior in strength, elasticity, cohesiveness, gumminess, and chewability compared to those of Control 2 and Comparative Examples 1 to 6.

Test Example 4. Sensory test

Thirty consumers were tested for the tempura prepared using the dough composition prepared in the control, examples, and comparative examples, and then the sensory test was performed using a nine-point scale method to obtain the average value, which is shown in Table 4 below.

-Appearance (volume), taste, softness and overall preference: 1 point = very bad, 9 points = very good

division Exterior flavor Soft Comprehensive preference Control 1 7.1 7.4 7.6 7.7 Control 2 5.1 6.9 4.3 4.8 Example 1 6.8 6.8 6.1 6.2 Example 2 6.7 7.0 6.4 6.5 Example 3 6.7 6.9 6.3 6.5 Example 4 6.9 7.1 7.5 7.5 Example 5 6.7 7.0 7.1 7.2 Example 6 6.5 6.1 5.9 6.0 Comparative Example 1 4.0 6.3 4.3 4.1 Comparative Example 2 5.1 5.6 4.8 4.8 Comparative Example 3 5.4 5.7 5.1 5.1 Comparative Example 4 3.2 6.3 3.4 3.7 Comparative Example 5 4.4 6.5 4.0 4.1 Comparative Example 6 4.7 6.4 4.3 4.5

As shown in Table 4 above, it was confirmed that the fry prepared according to Examples 1 to 6 of the present invention was similar to the fry of Control 1 in appearance (volume), taste, softness, and overall preference. In addition, it was confirmed that the fried foods prepared according to Examples 1 to 6 of the present invention were superior in appearance (volume), taste, softness, and overall preference in comparison to the control 2 and the fried foods of Comparative Examples 1 to 6.

Test example 5. Appearance measurement

It is a photograph of the appearance of the dough after the dough prepared in the control and examples.

Control 1 Control 2 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6

As shown in Table 5 above, the fries prepared according to Examples 1 to 6 of the present invention confirmed that the surface was swollen like the control 1, but the control 2 was confirmed to have a smooth surface without being swollen.

Claims (16)

(A) mixing the rice flour, starch and water to prepare a dough;
(B) stirring the polysaccharide hydrocolloid; And
(C) a method of manufacturing a gluten-free dough composition for frying, comprising the step of adding and stirring the dough prepared in step (A) while stirring the hydrocolloid. The preparation of a gluten-free dough composition for frying according to claim 1, wherein the dough is prepared by mixing 40 to 70 parts by weight of starch and 90 to 130 parts by weight of water with respect to 100 parts by weight of rice flour in step (A). Way. The method according to claim 1, wherein the starch is corn starch and tapioca starch mixed in a weight ratio of 1: 0.3-0.8. According to claim 1, wherein the dough in step (A) is 10 to 20 parts by weight of sugar, 5 to 15 parts by weight of margarine and 1 to 10 parts by weight of salt further comprises the production of gluten-free dough composition for frying Way. The method according to claim 1, wherein in step (B), the polysaccharide hydrocolloid is at least one selected from the group consisting of alginic acid, guar gum and konjac. The method of claim 1, wherein in step (B), the polysaccharide hydrocolloid is guar gum: alginic acid or konjac 1: 1 to 0.3-1 in a weight ratio. The method for preparing a gluten-free dough composition for frying according to claim 1, wherein in step (B), the polysaccharide hydrocolloid is mixed in a weight ratio of guar gum: alginic acid: konjac 1: 0.3-1: 0.3-1. . The method of claim 1, wherein the stirring in step (B) and (C) is a method of manufacturing a gluten-free dough composition for frying, characterized in that the stirring blade rotates at a high speed of 600 to 3,000 rpm while simultaneously performing cutting and mixing. . The method of claim 7, wherein the stirring blade is a blade without a sharp blade at the end. The method according to claim 1, wherein in step (C), the hydrocolloid is mixed in an amount of 0.5 to 3 parts by weight with respect to 100 parts by weight of the dough. A gluten-free dough composition for frying, characterized in that it is prepared by mixing rice flour, starch, water and polysaccharide hydrocolloid. 12. The gluten-free dough composition for frying according to claim 11, wherein the gluten-free dough composition for frying is agitated by mixing a mixture of agitated polysaccharide hydrocolloid and the rice flour, starch and water. The gluten-free dough composition for frying according to claim 12, wherein the stirring uses a stirrer that simultaneously performs cutting and mixing while the stirring blade rotates at a high speed of 600 to 3,000 rpm. The gluten-free dough composition for frying according to claim 12, wherein the hydrocolloid is mixed in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of the dough. Fries prepared using the gluten-free dough composition for frying according to any one of claims 11 to 14. 16. The tempura of claim 15, wherein the tempura is a hot dog, donut, vegetable tempura or seafood tempura.