JPH0965848A - Preparation of fried bean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a fried bean curd having soft texture and high tensile strength end tearable with teeth similar to traditional fried bean curd by coagulating a soybean protein solution with a coagulant and adding a powdery soybean protein and a coagulant to the coagulated curd to form a raw material for the objective fried bean curd. SOLUTION: A soybean protein solution (preferably soya milk, an aqueous solution of separated soybean protein, etc.) or a soybean protein emulsion solution is heated preferably at 80-95 deg.C for 2-8min and mixed with a coagulant (preferably an easily water-soluble coagulant such as bittern) preferably at 60-80 deg.C to obtain a coagulated curd. The curd is incorporated with a powdery soybean protein (preferably a powdery soybean protein emulsion produced by homogenizing and pulverizing a soybean protein, an oil and fat and an aqueous medium) and a coagulant (preferably a scarcely water-soluble coagulant such as calcium sulfate) preferably at <=60 deg.C and the mixture is homogenized. Finally, the homogenized mixture is formed and fried usually at 70-180 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fried foods which has a soft and crisp texture similar to that of traditional fried foods and has a tensile strength superior to that of traditional fried foods.

[0002]

2. Description of the Related Art Traditional deep-fried foods include deep-fried foods, sardines and the like.

[0003] A traditional method for producing deep-fried tofu is to immerse whole soybeans in water, grind them, squeeze them to separate soybean milk and okara, and add a coagulant such as bittern to the soybean milk to prepare tofu. Then
This tofu is dehydrated, shaped, and fried to produce deep-fried tofu. In addition, the gyakudoki is obtained by adding vegetables and the like to tofu, kneading, shaping and frying.

On the other hand, for example, in the method for producing fried food using isolated soybean protein, soybean protein, water and, if necessary, fats and oils are kneaded to form an emulsion kneaded product, and a kneaded dough is prepared.
In this method, the dough is molded and fried to produce fried food.

The frying by the latter method has a more uniform surface and a stronger texture than the frying by the former method, and the dried frying has the characteristic of having an excellent reconstitution property upon boiling, but it has an elastic texture and softness. It tends to be less crisp.

Therefore, a method of adding a coagulant to the kneaded dough of soybean protein, water and fats has been developed as a method for producing fried foods having a structure similar to that of traditional fried foods using isolated soybean protein. The method disclosed in JP-A-55-34070 has been developed as a method of bringing it closer to traditional frying.

[0007]

DISCLOSURE OF THE INVENTION The present invention has an object of producing a deep-fried frying product which has a tensile strength equal to or higher than that of a traditional frying but has the same softness and crispness as a traditional frying. Further, another object of the present invention is to make a deep-fried oil which is softer and has a crispness than the deep-fried oil described in JP-A-55-34070. That is, the object is a so-called glass-like structure in which the material is better swelled and the skin structure is thin and has a glassy transparency, as compared with the invention described in JP-A-55-34070.

[0008]

Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above problems, and have prepared a curd-like coagulated product having a relatively low solid content by coagulating a soybean protein solution or the like with a coagulant. Then, when adding powdered soybean protein (preferably powdery soybean protein emulsion) to this, the soybean protein and the coagulating agent are used in two steps of adding a coagulant and homogenizing. In terms of use, it is JP-A-55-34
This is different from No. 070), and the present invention has been completed with the knowledge that the above problems can be solved.

That is, according to the present invention, a step of heating a soybean protein solution or a soybean protein emulsion solution and adding a coagulant to prepare a curd-like coagulum, and adding powdery soybean protein and a coagulant to the curd-like coagulum A method of producing a deep-fried food, which comprises a step of homogenizing and a step of molding and frying the homogenized dough.

The present invention will be described in detail below. First, in the present invention, a soybean protein solution or a soybean protein emulsion solution is heated and a coagulant is added to prepare a curd-like coagulated product.

The soybean protein solution used in the present invention is soybean milk (soybean milk in which whole soybeans are soaked in water, ground and squeezed to separate okara, and soybean milk or defatted soybeans is added with water, stirred, etc., and then the okara is centrifuged or the like. Defatted soymilk, etc.), and an aqueous solution or dispersion of isolated soybean protein are suitable. Usually, the crude protein content in the dry solid content of the soybean protein solution is 60% by weight or more, preferably 80%.
% Or more, more preferably 90% or more is suitable.

As the soybean protein emulsion solution used in the present invention, it is preferable to use a powdery soybean protein emulsion dissolved in water, or a solution of soybean protein isolate, oil and fat and an aqueous medium homogenized. it can. ^ In the present invention, the soybean protein solution or soybean protein emulsion solution preferably has a crude protein concentration that does not gel when heated. For example, the crude protein concentration in the soybean protein solution or soybean protein emulsion solution is appropriately 10.5% by weight or less,
Usually, it can be 1.8 to 10.5% by weight. When the crude protein concentration is low, it is necessary to use a large amount of powdery soybean protein to be used later in order to prepare a homogenized dough having an appropriate hardness, so that the texture of the resulting fried food is elastic. Will be things. If the crude protein concentration is too high, gelation will occur due to the subsequent heating, making subsequent work difficult. Further, even if the subsequent steps are forcibly continued to be gelled by heating, the coagulant and the gelled soybean protein will be difficult to react, and thus the obtained fried foods also have an elastic texture, It lacks a soft, crisp texture.

It is then appropriate to heat the soy protein solution or soy protein emulsion solution before adding the coagulant.

By heating, the reaction between the coagulant and the soybean protein in the soybean protein solution or soybean protein emulsion solution can be promoted, and the formation of curd-like coagulated products can be promoted. If it is not heated or insufficient, it takes a long time to produce the curd-like coagulum, so it is inefficient in the actual production process, and the frying product is produced in the subsequent step without producing the curd-like coagulum. However, the resulting fried foods have an elastic texture, and it is difficult to obtain a soft and crisp texture.

The heating can be carried out by steaming using a boiling pot or the like, a direct heating method such as direct blowing of steam, or an indirect heating method of indirectly heating the container with steam. A heating means that can raise the temperature in a short time is preferable.

Heating is usually carried out at 60 ° C. to 100 ° C., preferably 80 ° C. to 95 ° C., for 1 minute to 10 minutes, preferably 2 minutes.
Minutes to 8 minutes is suitable. The heating time includes the temperature rising time and the holding time. By holding for a certain period of time after heating, the reaction between the soybean protein and the coagulant can be promoted and the temperature can be kept for a certain period of time in order to achieve uniform coagulation.

Further, after heating the soybean protein solution or the soybean protein emulsion solution, return water can be added if necessary.

Next, a curd-like coagulated product is prepared by adding a coagulant to the soybean protein solution or soybean protein emulsion solution obtained by heating as described above.

The temperature at which the soybean protein solution or soybean protein emulsion solution is heated and the coagulant is added is preferably 60 ° C. or higher. More preferably, it is heated to about 80 ° C to 100 ° C and then heated to about 60 ° C.
It is suitable to add the coagulant after cooling to 80 ° C to 80 ° C.

The coagulant may be selected from one or two of coagulants for tofu such as bittern, calcium salts such as calcium chloride and calcium sulfate, magnesium salts such as magnesium chloride and magnesium sulfate, and other alkaline earth metal salts. More than one species can be used. Preferably, a coagulant that is easily soluble in water, such as bittern, calcium chloride and magnesium chloride, is suitable because it enhances the strength of deep-fried food.

Although the amount of the coagulant added varies depending on the type of the coagulant, it reacts with soybean protein in the soybean protein solution or soybean protein emulsion solution to form a curd-like coagulated product,
Excessive coagulant is less likely to remain, and soybean protein in the soybean protein solution or soybean protein emulsion solution that has not reacted with the coagulant is less likely to remain. For example, 1% by weight or more of calcium can be used with respect to the crude protein content in the soybean protein solution or soybean protein emulsion solution.

If the amount of the coagulant added is too small, all the soybean proteins in the soybean protein solution or soybean protein emulsion solution will not coagulate, and the soybean proteins will remain in the solution state, making it difficult to obtain the target fried food.

After the coagulant is added to the soybean protein solution or soybean protein emulsion solution, it can be stirred to promote a uniform reaction between the soybean protein and the coagulant and to prepare a curd-like coagulum.

It is also one of the features of the present invention that no boil (corresponding to whey generated in the tofu production process) is produced when the curd-like coagulated product is prepared in the above process.

The curd-like coagulated product thus prepared has a crude protein concentration of preferably 1.8% by weight or more, usually 1.8% by weight to 10.5% by weight, preferably 2.3% by weight. % To 7.0% by weight.

Next, powdery soybean protein and a coagulant are added to the curd-like coagulated product, and the mixture is kneaded to homogenize. If a coagulant is not used together, the frying will not grow easily even if it is homogenized and molded and then fried. In other words, since the swelling is not sufficient, it is difficult to obtain a soft and crispy fried food. More specifically, the addition of this coagulant promotes the expansion of the dough and forms a glassy epidermal tissue having a thin and transparent epidermal tissue, that is, a so-called glassy epidermal tissue.

As the powdery soybean protein used in the present invention, powdery soybean protein isolate, powdery soybean protein emulsion, or powdery soybean protein emulsion and powdery soybean protein emulsion are preferably used in combination. A powdered soybean protein emulsion is preferred for making the texture of the fried tofu softer, and when using the powdered isolated soybean protein or the combined use of the powdered isolated soybean protein and the powdered soybean protein emulsion, etc. will be described later. It is preferable to use oil and fat together.

As the powdery soybean protein emulsion, those obtained by homogenizing soybean protein, oil and fat and an aqueous medium and spray-drying them can be used.

The amount of the powdery soybean protein added to the curd-like coagulated product is, for example, the value of the ratio of the crude protein contents of the soybean protein solution or soybean protein emulsion solution and the powdery soybean protein is 0.06. An amount in the range of ~ 0.35 is suitable.

When the value of this ratio is small, the texture of the obtained oil frying tends to be elastic and tend not to be soft and crisp. Also, if this ratio is large, the homogenized dough obtained by homogenization is too soft and it becomes difficult to form the fried food dough.

The temperature at which the powdery soybean protein and the coagulant are added to the curd-like coagulated product is preferably 60 ° C. or lower. This is because if the temperature is high, solidification tends to be uneven.

The type of the coagulant may be the same as the coagulant used in the step of preparing the curd-like coagulum, and may include a readily water-soluble coagulant, but calcium sulfate, magnesium sulfate. It is preferable to contain a poorly water-soluble coagulant such as A coagulant having a relatively slow reaction with soybean protein than the coagulant used when preparing the curd-like coagulant is preferred because it coagulates evenly.

Depending on the amount of the coagulant used when preparing the curd-like coagulated product, when preparing this homogenized dough, for example, the amount of calcium relative to the crude protein content in the powdery soybean protein is calculated. 1.8% to 2.3% by weight, preferably 1.
It can be 9 wt% to 2.2 wt%, and for example, soy milk powder can be used in an amount of 0.03 wt% or more.

If the amount of the coagulant added is too small, it is difficult to obtain a deep-fried frying product that is soft and has a good crispness because the dough that has been homogenized and molded does not grow, and if the amount of the coagulant added is too large. However, when homogenized, a part of the dough is too tight, that is, it becomes too hard to release water, or even when the homogenized and shaped dough is fried, it is difficult to obtain a soft and crispy frying.

If a coagulant is not used in the preparation of the homogenized dough, a so-called glass-like epidermal tissue which is less swelling when fried and is transparent so that the epidermal tissue is thin and shining like glass is obtained. I can't get it. This glassy epidermal tissue gives a softer and crispy texture.

In the present invention, the coagulant is added to the soybean protein solution or soybean protein emulsion solution and the powdery soybean protein in two portions so as to have a glassy epidermal tissue and be soft and crisp. It is possible to prepare a homogenized dough having a good tensile strength and suitable for frying. The frying described in JP-A-55-34070 cannot obtain the glass-grained skin structure.

In the step of preparing the homogenized dough,
Oils and fats can be used together with powdered soybean protein and a coagulant.

In particular, when a soybean protein solution is used or when powdered soybean protein is used in combination with powdered soybean protein isolated or powdery soybean protein emulsion and powdered soybean protein emulsion, a homogenized molded dough (fried It tends to be preferable to add fats and oils so that the amount of fats and oils in the previous dough) is 20% by weight to 65% by weight, preferably 40% by weight to 50% by weight, based on the crude protein content.

If the amount of fats and oils in the homogenized dough is too small, the formed dough will stretch too much when fried, so-called sagging phenomenon easily occurs, and if the amount of fats and oils is too large, it will be difficult to stretch, so it is soft and crispy Kinds tend to be difficult to obtain.

As a uniformizing means, a device such as a silent hood cutter capable of applying a shearing force with high power can be used.

The above-mentioned homogenized dough can be formed into a fried form, that is, a fried form, or a cancer-like form by adding vegetables and seaweeds.

Known methods can be used for the preparation and molding of fried and cancerous dough. The molding can be done manually, but industrially, mechanical means such as drum molding can be adopted.

Next, the formed dough is fried. As the fly, a single-stage fly or a multi-stage fly can be used.

The frying temperature gradient can be continuously changed from 60 ° C. to 200 ° C., usually about 70 ° C. to 180 ° C., and the frying time can be freely adjusted in relation to the frying temperature. For example, in the case of deep-fried food, the deep-fried food obtained in step (1) has a soft and crisp texture similar to that of traditional deep-fried food, but has a high tensile strength.

In addition, fried foods can be distributed, stored, cooked and eaten as they are if they are cancerous. If fried foods are not only distributed, stored and cooked as they are, but one side is cut as a packaging material. Opened green beans, vegetables such as carrots, mushrooms such as shiitake mushrooms, and other edible ingredients, or wrap these ingredients in fried oil and fix them with edible strings such as gourd, distribution, storage, Can be cooked.

[0046]

The embodiments of the present invention will be described below with reference to examples. Example 1 Isolated soybean protein ("Fujipro E" manufactured by Fuji Oil Co., Ltd., crude protein content 90%) 2 kg, vegetable oil and fat ("Soybean white squeezing oil" manufactured by Fuji Oil Co., Ltd.) 0.9 kg (crude protein) 50 for content
%) And 25 kg of water and homogenized with a silent cutter, soybean protein emulsion solution (crude protein content 6.45).
%), Steam was blown into the boiling pot to raise the temperature to 95 ° C. over 3 minutes, and the mixture was heated and held at the same temperature for 1 minute, and then 6 kg of return water (about 1 to the heated soybean protein emulsion solution) was added.
/ 5 volume) was added to obtain a heated soybean protein emulsion having a concentration of 8 Brix (hereinafter Bx) at 75 ° C. Coagulant A (calcium chloride (dihydrate) 69.5) dissolved in 430 g of water
g (calcium content 1.05 as crude protein content
%)) Was added and stirred. After standing for 2 minutes, the mixture was stirred again, and after standing for 8 minutes, a curd-like solidified product (A) having a total weight of 38.4 kg and a solid content of 7.50% was obtained.

After cooling this card-like coagulated product (A) to 40 ° C., it was put into a silent cutter, and 11.2 kg of separated soybean protein and 5.04 kg of vegetable oil (50% to crude protein content) were added and kneaded. , A coagulant B dissolved in 1.6 kg of water (208 g of calcium chloride (dihydrate) and 480 g of calcium sulfate (total calcium content 2.15% relative to the crude protein content)) were kneaded and homogenized (B) was obtained and molded into 51 mm × 51 mm × 6 mm, and
It was swelled by heating in a continuous multistage oil at 5 ° C. for 6 minutes, 110 ° C. for 3.5 minutes, and 175 ° C. for 3 minutes to obtain a deep-fried food.

This product had a glassy skin structure similar to that of a traditional fried product on the market, and had a similar texture and soft crispness. On the other hand, the tensile strength of the epidermis was 350 g, which was stronger than that of the commercially available product of 230 g, and it was suitable for processing as a food product using fried food as a packaging material.

The method for measuring the tensile strength is as follows. A Leoner meter (manufactured by Yamadensha) was used as a measuring device.
Cut the deep fried to a width of 2 cm and split the tofu layer on both sides of the epidermis to form a ring. This is two 10mm
It was hooked on a cylindrical plunger of φ and the load until the ring was torn off at a speed of 1 mm / min was measured as the tensile strength. Example 2 The same raw material as in Example 1 was used, and the same amount of raw material as in Example 1 was used except that the proportion of soybean protein was varied. The thing (A) was obtained, the homogenized dough (B) was adjusted, and the fried food was manufactured.

[0050]

[Table 1] ---------------------------------------------- ---------- No. 1 No. 2 ------------------------------------------------- ------- (A) Card-shaped coagulum, soybean protein amount 3.0 kg 1.0 kg (B) Homogenized dough, soybean protein amount 10.2 kg 12.2 kg ---------- ---------------------------------------------- As a result, implementation In Example 2, when the crude protein content in the soybean protein emulsion was 9.66%. In No. 1, a product having the same texture and texture as in Example 1 and a tensile strength of 300 g could be obtained. The ratio of the separated soybean protein used in the soybean protein emulsion solution to the separated soybean protein added to the curd-like coagulum was 0.29.

The crude protein content of the soybean protein emulsion was 3.22%. In No. 2, as compared with Example 1, the texture was slightly elastic with the tissue having small glass eyes of the epidermis. The ratio of the separated soybean protein used in the soybean protein emulsion solution to the separated soybean protein added to the curd-like coagulum was 0.08.

No. 2 of the second embodiment. When preparing a soybean protein emulsion solution in which the crude protein content in the soybean protein emulsion of 1 exceeds 9.68%, a gel is formed by heating and even if calcium chloride is added as it is, it does not coagulate into a curd and the dough It was not possible to obtain a curd-like solidified product by forming a kneaded dough like the above. Comparative Example 1 As shown in Table 2, all the raw materials of Example 1 were kneaded at once to produce a deep fried food.

[0053]

[Table 2] ---------------------------------------------- (A) Card-shaped coagulated product No soybean protein content (B) Homogenized dough Soybean protein content 13.2 kg ------------------------- --------------------- This product has a dense epidermal tissue with no glass eyes, and has an elastic texture. Comparative Example 2 Soybeans were dipped in water (water temperature 15 ° C., 20 hours soaking to increase the weight by about 2.4 times), and water added (10 times as much as raw soybeans).
While milling, the mixture was heated and steamed to 95 ° C. for 4 minutes in a boiling pot and kept at the same temperature for 30 seconds. To this, reconstituted water (4 times as much as raw soybeans) was added, and this was squeezed and filtered (120 mesh) to separate soybean milk and okara to prepare soybean milk having a concentration of 4.5Bx. After adding calcium chloride (0.02 wt% to raw soybeans and 0.05 wt% to crude protein) as a coagulant to the soy milk (72 ° C.) and coagulating for about 10 minutes,
Press and dehydrate (whey) to a plate shape with a water content of about 75% and a thickness of 10 mm, cut into an appropriate size, and press 95
10 minutes in a temperature gradient of ~ 115 ° C, 130-170 ° C
The mixture was heated in oil for 10 minutes to expand in the temperature gradient of, and fried food was obtained.

This product had a good swelling state, had a glassy skin structure, had a soft texture and had a crisp texture. However, the tensile strength of the epidermis was 230 g, which was not sufficient for processing into a food containing fried food as a packaging material. Example 3 When the curd-like coagulated product (A) of Example 1 was obtained, the temperature of the soybean protein emulsion solution after the addition of returning water was 80 ° C., the coagulant A was calcium sulfate (64.8 g, calcium chloride as the amount of calcium). (Equivalent amount to (dihydrate)) and other conditions were the same as in Example 1 to obtain fried food.

This product had a similar epidermal tissue and texture to that of Example 1. The tensile strength of the skin is 300g.
Although it was slightly weaker than that of Example 1, it had sufficient skin strength for processing into a food containing fried food as a packaging material. Example 4 In Example 1, among the raw materials for obtaining the curd-like coagulated product (A), the separated soybean protein and vegetable oils and fats were mixed with powdered soybean protein emulsion (“Sun Rubber 10” manufactured by Fuji Oil Co., Ltd., crude). Protein content 60%, fat and oil amount 30%) 3 kg, and from the raw materials for obtaining the homogenized dough (B), the separated soybean protein and vegetable oil and fat were replaced with the same powdery soybean protein emulsion 16.8 kg. A deep-fried food was obtained in the same manner as in Example 1. This fried food has the same structure as the fried food of Example 1,
It had a texture and strength. Example 5 When obtaining a curd-like coagulated product (A) of Example 1, preparing a soybean protein solution without adding vegetable oils and fats to obtain a curd-like coagulated product and preparing a homogenized dough (B) Example 1
The amount of vegetable oil and fat used when obtaining the curd-like coagulated product (A) was added to the raw material such as isolated soybean protein to add fried food. The obtained fried food had the same structure, texture and tensile strength as those of Example 1. Comparative Example 5 A deep-fried food was obtained in the same manner as in Example 1 except that the method of adding the coagulant was as follows.

That is, when the curd-like coagulated product (A) was obtained from the soybean protein emulsion solution, the coagulant A and the coagulant B were added together at the same time.

At this time, a curd-like solid was obtained,
When the dough was kneaded, the soybean protein separated and the vegetable oils and fats had poor emulsification properties, poor moldability, and swelling due to heating in oil was hindered. Comparative Example 6 When the curd-like coagulated product (A) of Example 1 was obtained, the coagulant A was added to the soybean protein emulsion solution without heat treatment. became.

The subsequent steps were the same as in Example 1 to produce deep-fried food. The obtained fried food was elastic as in Comparative Examples 1 and 2, the texture was not soft, and the crispness was poor. Comparative Example 7 When the curd-like coagulated product (A) of Example 1 was obtained, the coagulant A was not added, and the subsequent steps were the same as in Example 1 except that the fried food was produced, and the coagulation was performed in the subsequent steps. Deep-fried tofu was obtained by the method of simultaneously adding the agent A and the coagulant B.

Both of these products had the same fine epidermal tissue as in Comparative Example 1, the texture was elastic, and the crispness was poor. Comparative Example 8 A fried food was produced in the same manner as in Example 1 except that the coagulant used in producing the homogenized dough (B) of Example 1 was not added. The fried food had a poor elongation and the texture was elastic. It was good, not soft and crisp. Example 6 38 kg of the curd-like coagulated product (A) of Example 1 was put into a cancer kneading machine, 1 kg of a powdery soybean protein emulsion was added and kneaded, and then carrot, hijiki or the like was added, and a diameter of 50 mm and a thickness of 20 mm.
After molding, the product was heated in oil at 110 ° C. for 5 minutes, 130 ° C. for 2 minutes, and 150 ° C. for 3 minutes, whereby a soft and smooth texture was obtained. Example 7 In the same manner as in Example 1, water was added to commercially available powdered soymilk (sold by Nippon Protein Industry Co., Ltd.) to adjust to 4.5 Bx, and the soybean milk obtained was replaced with a soybean protein emulsion. In the same manner, a curd-like solidified product (A) was obtained. At this time, calcium chloride was 0.05% by weight based on the crude protein of soymilk. The subsequent steps were the same as in Example 1 to obtain deep-fried food.

With this product, a product having the same texture, texture and strength as in Example 1 could be obtained.

[0061]

[Effect] As described above, according to the present invention, it is possible to produce a deep-fried fried food that has a tensile strength equal to or higher than that of a traditional fried food but is soft and crisp like a traditional fried food. Since whole soybeans can be produced using soybean protein or powdered soymilk without using raw soybeans,
It enables an ecological manufacturing method that does not generate industrial byproducts such as whey and okara that occur in the traditional frying process.

Further, in comparison with the conventionally known fried food obtained by homogenizing soybean protein, water and, if necessary, oil and fat at once, kneading, molding and frying, the fried food of the present invention has It has a so-called glass-like epidermal tissue that is transparent like glass, has a soft texture and is crisp.

Claims (8)

[Claims] 1. A step of heating a soybean protein solution or a soybean protein emulsion solution to add a coagulant to prepare a curd-like coagulum, and a step of adding powdered soybean protein and a coagulant to the curd-like coagulant to homogenize And a method for producing a deep-fried food, which comprises the step of molding and frying the homogenized dough. 2. A soy protein solution or a soy protein emulsion solution is heated to add a coagulant at a temperature of 60 ° C. or higher, and a curd-shaped coagulated product is added at a temperature of 6 to a powdery soy protein and a coagulant.
The production method according to claim 1, which is 0 ° C. or lower. 3. The method according to claim 1, wherein the coagulant used in the step of preparing the card-shaped coagulated product is water-soluble, and the coagulant used in the step of homogenizing is water-insoluble or a combination of water-insoluble and water-insoluble. Item 2. The manufacturing method according to item 2. 4. The crude protein concentration in the soybean protein solution or soybean protein emulsion solution is 10.5% by weight or less.
To the manufacturing method according to claim 3. 5. The method according to any one of claims 1 to 4, wherein the crude protein concentration in the card-shaped coagulated product is 1.8% by weight or more. 6. The value of the ratio of the crude protein content of the soybean protein solution or soybean protein emulsion solution to the crude protein content of the powdery soybean protein is 0.06 to 0.35. 5. The manufacturing method according to any one of 5 above. 7. The method according to claim 1, wherein the powdery soybean protein added to the curd-like coagulum is a powdery soybean protein isolate or a powdery soybean protein emulsion. 8. An oil and fat is added to the curd-like solidified product.
To the manufacturing method according to claim 7.