Fried tofu product and method for making the same

Details Fried tofu product and method for making the same Fried tofu product and method for making the same

1974-12-04

1976-04-13

Hoffman, James R.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426138, 426283, 426391, 426441, 426601, 426613, 426656, 426657, A23J 300, A23L 134

Patent

active

039505502

ABSTRACT:
A fried tofu product, such as "aburage", "ganmodoki", "aburage casing" and "jointless aburage casing", is prepared without coagulants normally used in conventional processes for making tofu by forming a kneaded soy proteinaceous material or soy protein dough from a heat coagulable soy protein, shaping the protein dough into a desired shape (e.g., thin sheet, rounded disc, or tubular) and deep frying the shaped material in two successive stages. Egg components and/or edible oils or fats can be incorporated into the protein dough to improve the texture, taste and/or food value of the fried product.

REFERENCES:
smith et al., "Soybeans: Chemistry and Technology," Vol. 1, Proteins, pp. 376-379.

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