| 摘要 |
PURPOSE:To produce the subject coagulated soybean food such as a noodle, a 'KAMABOKO' (steamed fist-paste cake in the shape of a half cylinder) or a sausage respectively made from 100% soybean milk, by adding glucan or glucan and sesame seeds to soybean milk, carrying out coagulation and forming and subsequently heating the formed material. CONSTITUTION:Soybean swollen by water is ground into pieces. After separation of soybean milk from 'OKARA' (insoluble residue of soybean) by filtration, the separated soybean milk is boiled, otherwise filtration is carried out to separate 'OKARA' after boiling the ground soybean. Next, based on 1000g unground soybean, 250-3000g glucan having 300-1000 glucose units of glucoside bonding or <=250g of the above-mentioned glucan and sesame seeds in an amount within a range of >=200g and >=5-0.2Xg based on Xg, i.e., the amount of the glucan added, or a different glucan composed of <100-300 glucose units bonded by glucoside bonding and 5-100g sesame seeds are then added to the above- mentioned soybean milk followed by stirring. The above-mentioned soybean milk is subsequently put in a container, coagulated, formed into a prescribed shape and heated. |
