| 摘要 |
PURPOSE:To make is possible to produce readily bean curd (TOFU) having improved nutritive value even in home, etc., by incorporating a processed soybean material with egg white, dispersing the resultant mixture in water and heating the dispersion. CONSTITUTION:(A) 2-60wt% processed soybean material consisting of flour of whole grain skinned soybeans, whole grain soybeans with seed coat, defatted soybeans with seed coat or defatted skinned soybeans and/or granular material thereof is incorporated with (B) 0.5-25wt% egg white, e.g. flOUR of raw egg white or dried egg white and/or granular material thereof at 1-20/20-1 constituent ratio of the components (A) to (B) and the resultant mixture is then dispersed in water and heated at 60-100 deg.C for 2-20min by steaming. |
