| 摘要 |
PROBLEM TO BE SOLVED: To prevent the freeze denaturation of bean curd without influencing on the quality of the bean curd before freezing by adding a starch having a specific particle diameter to soya milk. SOLUTION: Bean curd capable of keeping the taste, the feeling to the tongue and the palatability even by thawing after storage in frozen state can be produced by incorporating soya milk with a starch having an average particle diameter of <=10 μm, preferably a particle diameter range of <=10 μm. Preferably, the soya milk is incorporated with the starch at 50-75 deg.C and heat-treated. The starch is preferably taro starch and/or rice starch because these starches are composed of uniform small particles. |
