Manufacturing method of silk type thick fried with retort-resistant

摘要

PROBLEM TO BE SOLVED: To produce Atsu-age (a thick block of deep-fried bean curd) capable of maintaining a favorable texture and excellent in keeping quality, simplicity and public health properties even when subjected to retort heat treatment in a soup stock by carrying out concentration and addition of a processed soybean product or adding a starch derivative to the soybean milk obtained without carrying out the concentration and addition. ;SOLUTION: A starch derivative such as a starch ether prepared by bonding hydroxypropyl alcohol, etc., to starch or a cross-linked starch obtained by mutually bonding starches with phosphoric acid in an amount of preferably 0.1-5 wt.% (based on hydrous soybean milk) is added to a soybean milk (preferably 10-18 wt.% solid content) subjected to concentration and addition of a soybean processed product or without being subjected thereto to produce silk-strained type Atsu-age having retort resistance. Furthermore, the resultant silk-strained type Atsu-age is preferably frozen, then heat-treated and subjected to a retort treatment.;COPYRIGHT: (C)2000,JPO