| 摘要 |
PURPOSE:To prepare a fried bean curd having a palatability comparable to the fried bean curd prepared from whole soybean, by preparing a GO (juice of soybean produced in the presence of lime) from defatted soybean without grinding, separating impurities from the GO by filtration, homogenizing the GO in the presence of an oil or fat, and coagulating with a coagulation agent. CONSTITUTION:GO is prepared from defatted soybean without grinding. The insoluble materials are separated from the GO by filtration, and the obtained soya milk is homogenized in the presence of an oil or fat and coagulated with a coagulation agent. A residue obtained by the low-temperature extraction of an oil with an organic solvent from flakes prepared by pressing whole soybean can be used suitably as the defatted soybean. Since the defatted soybean is flaky, it is not necessary to immerse the soybean in water for a long time in contrast with the case of using the whole soybean, and the contact of the soybean with water for at most 1hr is sufficient. If necessary, the soya milk is added with 0.5-10wt% other additive, especially preferably separated soybean protein to improve the softness and nonvicid property of the produced fried bean curd. |
