JPS645470A - Production of fried bean curds - Google Patents

Production of fried bean curds

Info

Publication number
JPS645470A
JPS645470A JP62162939A JP16293987A JPS645470A JP S645470 A JPS645470 A JP S645470A JP 62162939 A JP62162939 A JP 62162939A JP 16293987 A JP16293987 A JP 16293987A JP S645470 A JPS645470 A JP S645470A
Authority
JP
Japan
Prior art keywords
raw material
aqueous slurry
starch
fried bean
bean curds
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP62162939A
Other languages
Japanese (ja)
Inventor
Toshihiro Tsuchiya
Masao Toshima
Hideyuki Tenmyo
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP62162939A priority Critical patent/JPS645470A/en
Publication of JPS645470A publication Critical patent/JPS645470A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE:To produce ABURAAGE (fried bean curds) having good taste and texture and stable expansion degree, by using a food raw material obtained by heat treating an aqueous slurry containing soybean protein and starch, etc., as a raw material. CONSTITUTION:15-60pts.wt. starch flour or grain flour containing starch such as wheat flour is blended with 100pts.wt. soybean protein and as necessary, further about 0-120pts.wt. oil and fat are added thereto to prepare an aqueous slurry. Then the aqueous slurry is subjected to heat treatment at 70-170 deg.C for 0.5sec-10min, preferably about 0.5sec-4min and subjected to spray drying and powdering according to ordinary method to provide a food raw material. A coagulant such as water and gluconodeltalactone, as necessary further oil and fat are added to the food raw material and the blend is kneaded, molded and processed to fried bean curds.
JP62162939A 1987-06-30 1987-06-30 Production of fried bean curds Pending JPS645470A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62162939A JPS645470A (en) 1987-06-30 1987-06-30 Production of fried bean curds

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62162939A JPS645470A (en) 1987-06-30 1987-06-30 Production of fried bean curds

Publications (1)

Publication Number Publication Date
JPS645470A true JPS645470A (en) 1989-01-10

Family

ID=15764120

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62162939A Pending JPS645470A (en) 1987-06-30 1987-06-30 Production of fried bean curds

Country Status (1)

Country Link
JP (1) JPS645470A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093749C (en) * 1995-08-31 2002-11-06 不二制油株式会社 Method for making fried bean-curd
JP2020031600A (en) * 2018-08-31 2020-03-05 理研ビタミン株式会社 Quality improver for deep-fried tofu

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093749C (en) * 1995-08-31 2002-11-06 不二制油株式会社 Method for making fried bean-curd
JP2020031600A (en) * 2018-08-31 2020-03-05 理研ビタミン株式会社 Quality improver for deep-fried tofu

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