PRODUCTION OF FRIED BEAN CURD HAVING PATTERNS BY HEAT-TREATING FRIED BEAN CURD WITH MOLD AND SUBJECTING TO MAILLARD BROWNING REACTION AND CARAMELIZATION AND BROWNING REACTION

摘要

PURPOSE: A method of making the titled fried bean curd(yubu, abura-age) by heat-treating fried bean curd with a mold which is coated with a special metal and has a predetermined pattern and then subjecting to a Maillard browning reaction and a caramelization and browning reaction is provided. It prevents the sticking, burning and bursting of the fried bean curd and sharpens the predetermined pattern while forming the pattern. CONSTITUTION: Fried bean curd with a thickness of 10 to 12mm and a moisture content of 30 to 30% is heat-treated at 350deg.C for 2sec under pressure to form a predetermined pattern on the fried bean curd and treated with a seasoning liquid containing reducing sugars and amino acids to cause a Maillard browning reaction to take place in the edge part of the pattern by an interaction between the amino acids and reducing sugars. After pouring seasoning liquid into the fried bean curd and sealing, it is sterilized at 90 to 98deg.C for 5min and at 110 to 121deg.C for 15min to cause a caramelization and browning reaction to take place.