| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject bean curd which enables the effective use of defatted soybean protein, does not cause denaturation, the change of properties, etc., and has excellent texture also when thawed, by producing the bean curd from raw materials comprising concentrated soybean protein, oil and fat, a specific enzyme, etc. SOLUTION: This bean curd having freezing resistance is produced from raw material comprising (A) concentrated soybean protein, (B) oil and fat, (C) starch materials, (D) gelatin, (E) a coagulating agent, and (F) a transglutaminase. (G) A saccharide is preferably further used as a raw material for producing the bean curd. The components B, C, D, E and G are preferably used in amounts of 20 to 200 pts.wt., 10 to 40 pts.wt., 1 to 50 pts.wt., 0.1 to 20 pts.wt., and <=40 pts.wt., respective, per 100 pts.wt. of the component A (dry product). The component F is preferably used in an amount of 0.1 to 20 units per g of proteins contained in the bean curd. The bean curd is preferably produced by adding the components B to D to the component A and then adding the components E and F to the mixture. |
