| 摘要 |
PROBLEM TO BE SOLVED: To obtain a hamburg steak utilizing tofu, excellent in palatability and workability and capable of retaining good palatability even after freezing. SOLUTION: In this method for producing a tofu-containing hamburg, when a tofu is mixed with the other food ingredients and a binder to prepare dough, the tofu is un-dehydrated or lightly dehydrated product and α-starch which is dispersible to cold water is added to these components without integrating into a binder, and α-starch which is dispersible to dough and cold water is preferably contained in an amount of 0.05-5 wt.% based on the dough. It is preferable to contain cook up starch in the binder in order to improve freeze resistance and it is more preferable to further contain trehalose to improve freeze resistance and taste in the case using soybean protein. |
