Title:
METHOD FOR PRODUCING THICK DEEP-FRIED BEAN CURD
Document Type and Number:
Japanese Patent JP2007129911
Kind Code:
A
Abstract:
To provide a method for producing a thick deep-fried bean curd having good flavor/palate feeling.
The method for producing a thick deep-fried bean curd comprises frying bean curd dough obtained by coagulating soy milk having ≥pH 6.5 in edible oil. In the method, the soy milk is coagulated in such a condition that pH of the soy milk is raised higher than that of normal soy milk to make the bean curd dough become soft, so that the thick deep-fried bean curd prepared by frying the thus obtained bean curd dough is provided with such palate feeling inherent in the thick deep-fried bean curd as to be soft and juicy in its inner part, and satisfies customer's preference.
Inventors:
NAKAJIMA MAKOTO
KIMOTO TAKAAKI
OKANO YASUYUKI
KIMOTO TAKAAKI
OKANO YASUYUKI
Application Number:
JP2005323140A
Publication Date:
May 31, 2007
Filing Date:
November 08, 2005
Export Citation:
Assignee:
TAJIMAYA SHOKUHIN KK
International Classes:
A23L11/00
Domestic Patent References:
| JPS6135755A | 1986-02-20 | |||
| JP2000232860A | 2000-08-29 | |||
| JPH10295310A | 1998-11-10 | |||
| JPH01196276A | 1989-08-08 | |||
| JPH1067A | 1998-01-06 | |||
| JPH11123060A | 1999-05-11 | |||
| JP2004180591A | 2004-07-02 |
Attorney, Agent or Firm:
Takami Hirose