| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a dried bean curd having good meltability comparable or superior to that of a first-lot dried bean curd and to establish a method for the continuous mass-production of the dried bean curd. <P>SOLUTION: A dried bean curd having high oil content (the ratio of oil-and-fat in the solid component of the dried bean curd is 40-72 wt.%) and prepared by adding an oil-and-fat to soya milk and using the obtained emulsified soya milk as a raw material of the dried bean curd has good meltability in the palate comparable or superior to that of the first-lot dried bean curd. A frozen dried bean curd prepared by freezing the dried bean curd has good palatability even after thawing. <P>COPYRIGHT: (C)2008,JPO&INPIT |
