| 摘要 |
PURPOSE:To prepare fried bean curd having improved color tone, by bringing a solution containing a saccharide to react with an amino acid into contact with the surface of dough to mold fried bean curd. CONSTITUTION:In producing dried bean curd obtained by heating kneaded dough comprising dough of TOFU or a protein, and an additional matter such as preferably fats and oils in an oil, a saccharide (e.g., saccharide such as glucose, maltose, etc. showing reducing properties) is brought into contact with the surface of the dough to mold fried bean curd before heating in the oil, preferably by dissolving or dispersing the saccharide in water. A product having improved color tone is obtained by this procedure. Particularly the surface of the dough is treated with a coagulating agent as a means to improve tissue and taste of a fried bean curd product, it has an action to whiten fairly color tone of product, but the above-mentioned treatment with the saccharide can produce the product in improved yellowish brown. |
