METHOD OF IMPROVING THE TASTE AND TEXTURE OF SOYBEAN PROTEIN-GLUCOMANNAN COAGULATION AND ENABLING LONG-TIME STORAGE THEREOF

摘要

[PROBLEMS] To prevent a soybean protein-glucomannan coagulation from the generation of an offensive alkali odor and an offensive soybean odor to thereby improve the taste and texture thereof and to impart a long shelf life thereto. [MEANS FOR SOLVING PROBLEMS] 2 g of calcium hydroxide is dissolved in 80 cc of hot water at 60oC to give an aqueous calcium hydroxide solution. 150 cc of hot water at 60oC is added to 50 g of dry whole-grain okara (bean curd refuse; manufactured by Kabushiki Kaisha Marumi) which is employed as the soybean protein followed by stirring. Further, 10 g of dry whole egg is added thereto as a binder and the mixture is stirred. Subsequently, the calcium hydroxide solution is added and the mixture is thoroughly stirred. Next, 678 cc of hot water at 60oC is added to 30 g of refined konjac powder and the mixture is kneaded well. When the whole mixture becomes gelatinous, the aqueous solution comprising the soybean protein, the dry whole egg and the calcium hydroxide solution is added thereto and the mixture is kneaded well to give a sheet-type coagulation. Then, it is minced, washed with water and dehydrated to forcedly remove alkali-containing water enclosed in the three-dimensional network structure, thereby preventing the generation of the offensive alkali odor. The product is packed in a retort pouch, degassed and sealed. After pasteurization, a minced “RECALO” food packed in the retort pouch is obtained.