| 摘要 |
PROBLEM TO BE SOLVED: To produce doughnuts having rice cake-like adequate elasticity and puffily melting feeling in the mouth (making anything not remain in the mouth) and excellent in flavor by applying soybean milk obtained from specific swollen soybeans as a raw material to dough for doughnuts. SOLUTION: This method is to apply soybean milk obtained from swollen soybeans as a raw material to dough for doughnuts. The swollen soybeans are prepared by immersing bean curd lees and/or soybeans each having an average particle diameter of 5-40 μm in water without breaking their tissues to remove water-soluble ingredients. The bean curd lees be obtained by grinding swollen soybeans under the action of rotary knife-type shearing force down to an average particle diameter of <=100 μm, by grinding them under the action of friction-type shearing force and by separating soybean milk. The soybean milk may be obtained by grinding swollen soybeans under the action of rotary knife-type shearing force down to an average particle diameter of <=100 μm, by grinding them under the action of friction-type shearing force and by separating bean curd lees. |
