| 摘要 |
According to the present invention, soaked beans are crushed through a general method for producing tofu, and are boiled at 99-106°C for 5-7 minutes through a steaming process. Through a filtering process, bean-curd dregs are removed therefrom, and coagulation is performed thereon by adding, with respect to 100 wt% of 80-95°C soymilk, 0.1-2.0 wt% of a coagulant, 1.0-10.0 wt% of trehalose, and 0.1-0.5 wt% of oxidized starch produced from any one selected from potato starch, tapioca starch, flour starch, corn starch, rice starch, and sweet potato starch. A coagulated bean curd is compressed in a molding frame, is molded into a size which can be easily cooled, and is rapidly cooled. Rapid cooling is performed at a material temperature of 10 to 17°C, and produced frozen tofu is stored under 18°C. |
