| 摘要 |
PURPOSE:To produce smooth been cured having great holding power by reacting a vegetable protein-containing aqueous solution with a transglutaminase, providing vegetable protein powder improved in gelation ability, color tone, taste and flavor and using the resultant powder as a raw material. CONSTITUTION:A reducing agent, such as ascorbic acid, as desired, is added to an aqueous solution containing a vegetable protein, such as soybean protein or wheat protein, and, as desired, further heated to regulate the pH to 5.5-8.0, preferably 5.5-7.0. A transglutaminase in an amount of 0.1-100U, preferably 0.2-50U based on 1g protein is then added to the resultant aqueous solution and preferably reacted therewith at 0-70 deg.C, preferably 20-60 deg.C, heated and dried to afford vegetable protein powder. The obtained soybean protein powder is then used as a raw material, heated at 30-85 deg.C and subsequently coagulated to provide bean curd. |
