| 摘要 |
PURPOSE:To improve the yield and to make it possible to prepare unfrail dough for fried bean curd and plump fried bean curd, by using defatted soybeans and separated soybean protein as part or all of the soybean materials. CONSTITUTION:Defatted soybeans (D) and 4wt% or more based on D of separated soybean protein (P) are used as a part or all of the soybean material in preparing tofu curd by the conventional method. Bean curd flour, obtained by incorporating D and P with an oily or oil-containing material, e.g. soybean flour, fats and oils, or lecithin, may also be used. |
