To obtain a bean curd refuse formed product enabling easily deliciously taking at any time bean curd refuse having rich dietary fibers, isoflavones, lecithin and various kinds of minerals, having crispy palate feeling and appropriate feeling of biting into and matching any kind of food, and to provide a coating product and food using the bean curd refuse formed product.
The bean curd refuse formed product is obtained by forming wet bean curd refuse or raw material bean curd refuse having as the main component the wet bean curd refuse and drying the formed bean curd refuse. The coating product and the food are each obtained by using the bean curd refuse formed product. The bean curd refuse formed product comprises a granular dry bean curd refuse product having as the main component dry bean curd refuse and/or an outer part component comprising the dry bean curd refuse product and a granular component of the dry bean curd refuse product surrounded with the outer part component.
AIJIMA SHIZUO
GOSHI TAKAJIN
HATANAKA KENJI
ITO TAKASHI
Koji Kikawa
Takeshi Higuchi