| 摘要 |
PURPOSE:To prepare excellent fried bean curd products of good quality efficiently, by causing the gelling phenomenon in a short time with the heat generated in kneading a soybean protein with water in the presence of wheat gluten. CONSTITUTION:A separated soybean protein is mixed with 20wt% or more wheat gluten and kneaded with water and a fat or oil for 10-20min, i.e. 10minor longer at a dough temperature >=40 deg.C. Preferably, a coagulating agent consisting of an alkaline metallic salt, e.g. calcium sulfate, in an amount of 2-5wt%, based on the separated soybean protein, is added thereto. |
