| 摘要 |
PROBLEM TO BE SOLVED: To provide frozen tofu produced by using soybean milk, storable for a long period, developing no blowholes when thawed and having good palate feeling as well. SOLUTION: The frozen tofu T1 is produced by the following process: soybean milk is blended with each appropriate amount of a coagulant, starch and a thickening agent followed by agitation and further agitation after adding an appropriate amount of an enzyme and then treatment at 50 deg.C for 30 min to make the enzyme act sufficiently and subsequently making a heat treatment at 95 deg.C for 30 min so as not to make the enzyme act as catalyst, thus aggregating the protein in the soybean milk into tofu, which is then frozen. |
