| 摘要 |
PURPOSE:To obtain an expanded food having a taste and flavor different from those of a conventional one, by blending soybean protein emulsion and fish meat paste with a calcium compound and sodium hydrogencarbonate. CONSTITUTION:>=65pts.wt. soybean protein emulsion is blended with <=35pts.wt. fish meat paste, >=0.05pt.wt. calcium compound and 0.05pt.wt. sodium hydrogencarbonate, formed and fried. problems of scattering of an expanded material in an oil bath and mutual integration can be eliminated by using the calcium compound. A beautiful expanded food having a light texture of harmonized taste of TOFU and fish taste can be produced. Though the expanded food contains fish meat, the expanded food is in a swollen state like fried thin food or GANMODOKI (a kind of fired food), has a flavor different from these foods and keeps its shape even by boiling. |
