| 摘要 |
PURPOSE:To prepare fried bean curd having excellent palatability, by preparing an aqueous suspension of proteins having specific calcium ion concentration based on the solid component, specific pH, and specific solid concentration, drying the suspension, mixing the resultant calcium-containing proteins with tofu, and frying the mixture with oil. CONSTITUTION:A protein solution extracted from undenaturated and defatted soybean is mixed with an acid, and the precipitated proteins are collected and dispersed in water. Calcium hydroxide is added to the dispersion to adjust the pH at 5.1-7.0. The dispersion is heat-treated in a pipe line by contacting with steam, and dried to obtain calcium-containing proteins. The proteins are emulsified with water optionally in the presence of oil or fat, and mixed with tofu prepared by conventional process. The mixture is formed and fried in oil to obtain the objective fried bean curd. |
