| 摘要 |
A food containing soybean components that even at restoration to ordinary temperature after freeze-up (including lyophilization), exhibits smooth texture; a process for producing the food; and a raw material for the food. This food is produced by mixing with a soymilk liquid (a) not only a soymilk coagulant (b) capable of coagulating the soymilk liquid (a) and a gelling agent (c) capable of gelation of soybean curd components at cooling but also a thickening treatment agent (d) derived from yam belonging to Dioscoreacea and/or a thickening heat treatment agent (e) derived from cheese whey, optionally together with a shape loss preventing agent (f) derived from an animal protein, thereafter heating the mixture to coagulation temperature dependent on the soymilk coagulant (b) or higher and finally cooling the hot mixture. |
