| 摘要 |
PURPOSE:To prepare fried bean curd having sufficiently high strength for using as fried bean curd for INARI-ZUSHI (flavored boiled rice wrapped up with fried bean curd), and to reduce the consumption of water which is to be removed as YU (water to be removed from fried bean curd in the course of its preparation), by mixing soybean milk with calcium-containing proteins, and forming the mixture and frying in oil. CONSTITUTION:The conventional undenaturated and defatted soybeans are immersed in and extracted with water to obtain the extract. If necessary, the insoluble components are removed from the extract. The extract is subjected to the isoelectric precipitation with an acid, and the soluble fraction is removed to obtain acid-precipitated soybean protein. The precipitated protein is dried and mixed with a necessary amount of calcium hydroxide to adjust the pH of the acid-precipitated soybean protein to 6.0-8.0. The calcium-containing protein obtained above is added to soybean milk, and the mixture is formed and fried in oil. |
