PROBLEM TO BE SOLVED: To provide a method for producing Ganmodoki (deep fried bean curd mixed with thinly sliced vegetables), capable of producing using as the raw material of Ganmodoki, non-dehydrated soybean curd, especially therein, silk-like soybean curd and filled soybean curd having a high moisture content, and producing using soybean curd to be industrial waste in the present such as so-called loss soybean curd like badly shaped soybean curd and broken soybean curd, and excessively produced soybean curd.MEANS FOR SOLVING THE PROBLEM: Ganmodoki which is excellent in moldability of dough and shape retention at frying, and has soft, smooth and flavorful product texture is obtained by a method for producing Ganmodoki including a step of adding soybean flour, powder dry bean curd lees, pregelatinized starch, and dry albumen to non-dehydrated soybean curd or waste soybean curd followed by mixing and kneading.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】脱水していない豆腐、その中でも、特に、含水率の高い、絹越し豆腐、充填豆腐を、がんもどきの原料として使用してつくる事が出来る。又、形が悪い、欠けている等、の所謂ロス豆腐、過剰生産した豆腐、等、現状では、産業廃棄物にする様なものでも、利用してがんもどきを造る事が出来る、がんもどきの製造方法を提供する。【解決方法】脱水していない豆腐又は廃棄豆腐に、大豆粉、粉末乾燥おから、α化澱粉、乾燥卵白等を加え、混合混錬する工程を含む、がんもどきの製造方法で、生地の成形性、フライ時の保形性がすぐれた上に、製品の食感はソフトで、滑らかで、風味がある、がんもどきが得られる。【選択図】なし
