| 摘要 |
PURPOSE:To simply obtain the title instant noodles made only of soybean by immersing soybeans in water for a given time to swell soybeans, grinding the soybeans, filtering soybean slurry to give soybean milk, adding specific glucan to the soybean milk, pouring into a container, coagulating, molding and drying by hot air. CONSTITUTION:Soybeans are immersed in water for a given time (5-20 hours), mashed, ground and separated into soybean milk and TOFU refuse. Then, the soybean milk is boiled for 2-25 minutes by introducing hot steam at 80-120 deg.C, then blended with glucan containing D-glucose having 300-1,000 molecules and sesame (preferably both 50-850 g glucan and 5-30 g sesame based on ground 1,000 g soybean are added), further with a TOFU coagulant such as bittern, poured into a container to give a thin and long coagulated and molded food. The molded food is made into a fried bean curd or dried by hot air to give the objective instant noodles. |
