METHOD OF EVALUATING RAW MATERIAL SOYBEAN SUITABLE FOR FRIED TOFU (BEAN CURD)

摘要

To provide a method of readily evaluating raw material soybean, the dough of which has a good extending property in producing fried tofu.SOLUTION: A method of this invention of readily evaluating raw material soybean that is suitable for producing fried tofu enables the evaluation without actually producing the fried tofu, the method including measuring water-soluble protein for evaluation in raw soy milk that is prepared from the raw material soybean and heated at 70-85°C. The method is realized from following steps of: preparing the raw soy milk from the raw material soybean without applying heating; heating the prepared raw soy milk at 70-85°C; obtaining supernatant by causing an insoluble component to be precipitated through centrifugal separation; and measuring a protein content (water-soluble protein content); and the result showing that: in the raw material soybean, dough of which has a good extending property suitable for producing fried tofu, an amount of the soluble protein is increased; and that, in the raw material soybean, dough of which has a poor extending property unsuitable for producing fried tofu, an amount of the soluble protein is hardly increased.SELECTED DRAWING: Figure 5