PROBLEM TO BE SOLVED: To provide a method for manufacturing Ganmodoki (deep-fried soybean curd mixed with thinly sliced vegetables), capable of obtaining evenly swollen Ganmodoki even by heating in oil in a short time of equal to or less than six minutes, without using soybean curd for the raw material.SOLUTION: A method for manufacturing Ganmodoki includes molding dough which contains heated deodorized whole-fat soybean powder, unheated whole-fat soybean powder, separated soybean protein, starch, sodium bicarbonate, water, edible oil, and a protein coagulant without containing soybean curd and heating the molded dough in 120-160°C oil followed by heating in 160-190°C oil. The total of the two times of time of heating in oil is equal to or less than six minutes, the content of the separated soybean protein is 6-10 mass%, the total content of the heated deodorized whole-fat soybean powder and the unheated whole-fat soybean powder is 12-18 mass%, and the mixing ratio of the heated deodorized whole-fat soybean powder and the unheated whole-fat soybean powder is (1:2)-(1:20).COPYRIGHT: (C)2014,JPO&INPIT【課題】原料に豆腐を使用せず、また、6分以下の短時間の油中加熱であっても、均一に膨化したがんもどきを得ることができるがんもどきの製造方法を提供する。【解決手段】豆腐を含まず、加熱脱臭全脂大豆粉、未加熱全脂大豆粉、分離大豆蛋白、澱粉、重曹、水、食用油、及び蛋白凝固剤を含有する生地を成形し、成形した生地を120~160℃の油で油中加熱した後、160~190℃の油で油中加熱し、2回の油中加熱時間の合計が6分以下であり、前記分離大豆蛋白の含量が6~10質量%、前記加熱脱臭全脂大豆粉と前記未加熱全脂大豆粉の合計含量が12~18質量%であり、該加熱脱臭全脂大豆粉と該未加熱全脂大豆粉の配合比率が1:2~1:20であることを特徴とするがんもどきの製造方法。【選択図】図1
