| 摘要 |
PURPOSE:To obtain a dried bean-curdy food, excellent in viscoelasticity, water holding properties, sweetness and operating efficiency by kneading a paste, etc., into a pasty form, then adding the resultant mixture to a raw material such as soybean milk, adding a coagulant thereto and drying the prepared mixture into a sheetlike form. CONSTITUTION:The objective dried bean-curdy food is obtained by adding (B) a mixture which is prepared by adding an adequate amount of water to preferably 2-10wt.% paste such as guar gum, preferably 1-5wt.% fats and oils such as soybean oil, preferably 3-12wt.% starch such as wheat starch and preferably 0.7-7wt.% saccharides such as glucose and kneading the mixture into a pasty form to (A) 25-90wt.% raw material [at preferably 5-13wt.% concentration] such as soybean milk, various aqueous solutions of soybean powder or their mixture solutions, subsequently adding preferably 0.3-1.5wt.% coagulant such as magnesium chloride and then continuously drying the resultant mixture into a sheetlike form in a drum type heated-air dryer or tunnel type heated-air dryer. |
