PROBLEM TO BE SOLVED: To provide a method for producing fried bean curd having soybean protein paste as the raw material, intended for finishing palate feeling after cooking and processing in smooth palate feeling with good melting in the mouth.SOLUTION: The method for producing the fried bean curd includes mixing a fixed quantity of acetic acid tapioca starch and fiber so as to greatly swell more than a conventional product when deep-frying in oil, and on the other hand, to avoid volume decrease even after boiling in soup, and to easily infiltrate fixed hardness (chewability) and soup into the inside.COPYRIGHT: (C)2011,JPO&INPIT【課題】本発明は、大豆たん白ペーストを原材料としたがんもどき類について、調理加工後の食感を口溶け良く滑らかな食感に仕上げることを課題とする。【解決手段】、酢酸タピオカでん粉と繊維分を一定量配合することで、油で揚げた際に従来より大きく膨化する一方、だし煮後もへたることなく、一定の硬さ(歯ごたえ)、だしが容易に内部まで浸透することを見出し、本発明を完成させた。【選択図】なし
