| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a Ganmodoki or an Atsuage (thick block of deep-fried bean curd) by which the swelled state of the inside of the Ganmodoki or the Atsuage obtained by using a soybean protein paste as a raw material is kept even after being frozen, and the soft texture into which a broth penetrates well is kept even after cooking and heating by the heating for the eating time or the like. <P>SOLUTION: The method for producing the Ganmodoki or the Atsuage comprises adding 2-20 wt.% egg to the soybean protein paste, further adding 5-30 wt.% bean curd thereto, and heating the resultant mixture in oil. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
