| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing dried bean curd lees scarcely having unpleasant taste (e.g. bitterness and astringent taste) specific to the bean curd lees, having the suppressed number of fungi and usable for various foods, and further to provide a product thereof. SOLUTION: This method for producing dried bean curd lees comprises a step for removing seed coats and hypocotyls from soybeans, a step for soaking the soybeans after removing the seed coats and hypocotyls and heating the soaked materials, a step for separating soybean milk from the heated products to provide the bean curd lees, and a step for drying the obtained bean curd lees. A method for subjecting the dried bean curd lees to a microwave treatment is also provided. The bean curd lees as a raw material for a food processing produced by the methods are also provided. |
