| 摘要 |
PURPOSE:To facilitate blending with a raw material for a fish-paste product and consequent work, such as molding, and provide smooth texture of the fish- paste product, by homogenizing soybean protein, water and, as necessary, fat and oil and adding a protein coagulant under condition of 30-70 deg.C. CONSTITUTION:Soybean protein is homogenized with warm water and, as necessary, warm fat and oil or water and, as necessary, fat and oil while being heated and a protein coagulant is added thereto under condition of 30-70 deg.C. Thereby heat treatment at a temperature exceeding 70 deg.C is not required and the time for cooling the bean curd-like curd within a temperature region for blending with a raw material for a fish-paste product is shortened. Since the material is in the form of soft bean curd paste, it is readily blended with the raw material for the fish-paste product, thus facilitating forming of the fish-paste product with fine structure and smooth texture. |
