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Method for preparing deep oil fryed bean product

A bean foam and deep technology, which is applied in the field of soybean protein preparation for deep fried soybean foam, can solve the problems of poor product elongation and the like, and achieve good elongation effect.

Inactive Publication Date: 2004-07-14
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in these methods, the elongation of the product will deteriorate with time after the preparation of the base material to be fried, and they are completely different from the ideal efficient method that the inventors have sought

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Using a chopping machine (manufactured by Bibun K.K.), soybean protein isolate (100 parts, "FUJIPRO E", produced by FUJI OIL CO., LTD.), rapeseed oil (300 parts), water (3000 parts), cornstarch (50 parts) and salt (10 parts) were kneaded and emulsified for 3 minutes, and then magnesium chloride (15 parts) dissolved in water (30 parts) was added thereto. Knead for another 1 minute. The resulting blank material was left to stand for 10 minutes or 20 minutes, and then molded into a 45 mm square and 7 mm thick using a molding machine (manufactured by MURAKAM™. F.G. Co., LTD.). The molded dough mass was fried in a three-step fryer (4 minutes at 70°C, 2 minutes at 110°C, 4 minutes at 170°C) using a 77mm square molding form to obtain deep fried Bean bubbles.

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PUM

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Abstract

The process for producing the deep-fried bean curd pouches comprises emulsifying the soybean protein, a fat ingredient and water, followed by addition of a solution of a coagulant, wherein the coagulant is magnesium chloride, calcium chloride or a bittern.

Description

technical field [0001] The present invention relates to an efficient method for preparing aburage from soybean protein. Background technique [0002] Many methods have been proposed to prepare deep-fried bean porridge using a fat component and water-emulsified soybean protein. For example, JP 52-015844 A discloses a method in which an emulsified mass of soybean protein substantially free of alkaline earth metal salts is heated in oil to obtain deep-fried soybean paste. In JP 57-138354 A, a deep-fried bean porridge is obtained by heating in oil a molding mixture of two emulsified materials, one of which contains acid soybean protein isolate and contains solid alkaline earth metal salt A mixture obtained by mixing an alkaline agent, and a fat component. JP 61-173760 A discloses frying a molding mass (raw mass containing acid-precipitated soybean protein curd dissolved by adding an alkaline agent containing an alkaline earth metal hydroxide, and a fat component) to obtain a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00
CPCA23L1/2006A23L11/07
Inventor 金森二朗足立朋彦横山秀明
Owner FUJI OIL CO LTD
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