| 摘要 |
PROBLEM TO BE SOLVED: To shorten the freeze-drying time, improve the shape retaining properties at the time of freeze-drying and reconstitution with hot water, the hydrating reconstitution rate and the texture of a bean curd when producing the freeze- dried bean curd. SOLUTION: A soybean flour obtained by directly carrying out the grinding treatment of a raw soybean is added to a raw ground soybean liquid or a soybean milk to prepare a soybean flour-containing soybean milk. A gelling agent and a soybean milk coagulant are then added to the prepared soybean flour-containing soybean milk and the resultant mixture is subsequently thermally coagulated. The prepared coagulated bean curd is then vacuum freeze-dried to produce a soybean flour-containing type freeze-dried bean curd. Rather coarse soybean particles containing dietary fibers are mixed in the bean curd tissue to increase the freeze-drying rate. Mutual binding properties of tissue are improved to improve the shape retaining properties at the time of freeze-drying and hydrating reconstitution by mixing of the dietary fibers contained in the soybean flour therein. Furthermore, the hydrating reconstitution rate is high and a smooth texture can be ensured. |
