| 摘要 |
PURPOSE:To enable the mass-production of a seasoned protein gel giving squeaky feeling to the palate and having excellent taste and flavor of pressed beam curd, by impregnating a soybean protein paste with a seasoning from external source and coagulating the soybean protein with heat. CONSTITUTION:Soybean protein paste is produced by mixing soybean protein with water and preferably an oil and starch are added to the mixture. The soybean protein paste is immersed in a seasoning solution containing soy sause, MIRIN (sweet Japanese rice wine used as seasoning), salt, sugar, vinegar, chemical seasoning, extract etc., to effect the impregnation of the seasoning solution into the soybean protein paste and remove free water in the soybean protein paste from the paste. The paste is heat-treated simultaneous to or after the immersion in seasoning solution to effect the coagulation of the soybean protein and, if necessary, the coagulated soybean protein is subjected to the secondary processing such as cutting to obtain the objective seasoned soybean protein gel. A soybean protein gel having excellent palatability, taste and flavor can be easily produced by this process without using a coagulant. |
