| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a Tofu (bean curd)-like food product, not including performing the coagulation reaction of soybean milk with a coagulant by a thermal treatment, but including performing a freezing coagulation utilizing freezing. <P>SOLUTION: There are provided the method for producing a Tofu-like food product including adding crude seawater magnesium chloride, magnesium chloride, or calcium chloride as a Tofu coagulant to a soybean milk, in an amount of 0.01 to 0.3 (w/w%) based on the weight of the soybean milk, in such a concentration as not completely coagulating the mixture liquid, holding or heat-holding the obtained mixture liquid without coagulation, freezing the mixture liquid to once obtain the frozen product, and then thawing the frozen product to obtain the curdled product, wherein the conditions for holding or heat-holding the mixture liquid without coagulation are at a temperature range of 50 to 70°C for 5 to 20 minutes, wherein the obtained curdled product is compressed, dehydrated, and molded; and wherein the thickness of a shortest part in a packaged shape on the freezing treatment of the mixture liquid is 8 cm or less when produced in the packaged shape. <P>COPYRIGHT: (C)2011,JPO&INPIT |
