| 摘要 |
PURPOSE:A soup stock that is composed of a specific granular soybean milk, a coagulant and seasonings, thus giving soup of (half) gel with good texture and high nutrition only by pouring hot water. CONSTITUTION:Soybeans are ground together with water about 4-10 times volume of the soybeans and the resultant slurry is steamed for about 1min in a boiler equipped with stirring blades and a steam feeder whose temperature is raised up to about 100 deg.C in about 5min. Then, the solid part is removed (OKARA) and the resultant soybean milk is concentrated under vacuum at about 55 deg.C for about 30min, spray-dried and the powder is granulated using water as a binder through the fluidized granulation process at 60 deg.C to prepare granules of soybean milk with a coagulation index of over 15, water-soluble nitrogen index of over 80% and dispersibility in hot water of more than 90%. Then, (A) the soybean milk granules, (B) a coagulant such as glucono-delta-lactone or calcium sulfate and (C) seasonings, preferably which is coatable and slow in dissolution are mixed to give the objective soup stock. |
