Abstract: It is an object of the present invention to provide a method for manufacturing processed food that has no a specific smell and flavor of konnyaku, easily absorbs flavors, has good texture, feels good on the tongue, and does not fall apart when cooked. The present invention achieves the above-described object by providing a method for manufacturing processed food having the steps of: obtaining a mixture by mixing an egg, konnyaku material, and at least one material selected from a group of soy pulp, mushrooms, vegetables and fruits; and solidifying the mixture using an alkali solution.

Abstract: A processed food containing as a main component a soybean protein having a biological controlling function or physiological function has the mouth sensation, texture, taste, color, appearance and fragrance which resemble those of beef, pork or chicken which is a main component of real meat processed-food and contributes to prevent a life-style related disease by using as a substitute for a meat processed-food to decrease the amount of the ingestion of meat. A composition for preparing soybean protein-processed food comprises 5 to 10% of soybean protein, 5 to 8% of gelling agent, 0.1 to 0.3%/o of coagulating agent and 70 to 90% of water on the basis of the total weight of the composition.

Abstract: It is an object of the present invention to provide a method for manufacturing processed food that has no a specific smell and flavor of konnyaku, easily absorbs flavors, has good texture, feels good on the tongue, and does not fall apart when cooked. The present invention achieves the above-described object by providing a method for manufacturing processed food comprising the steps of: obtaining a mixture by mixing an egg, konnyaku material, and at least one material selected from a group consisting of soy pulp, mushrooms, vegetables and fruits; and solidifying the mixture using an alkali solution.