| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject soybean-curd causing no protein denaturation even if frozen and capable of reproducing the palate feeling and flavor inherent in silk-strained bean-curd when thawed, by using a combination of collagen peptide and starch. SOLUTION: A mixture comprising (A) 100 pts.wt. of soybean milk pref. 5-20 wt.% in solid content, (B) 0.1-10 pts.wt. of starch (e. g. etherified potato starch), (C) 0.01-5 pts.wt. of collagen peptide pref. 5,000-20,000 in molecular weight, and (D) as necessary, vegetable gum (e.g. tamarind gum), 0.1-10 pts.wt. of vegetable oil and fat (e.g. soybean oil), and/or an emulsifier (e.g. soybean lecithin), is incorporated with (E) about 0.3 pt.wt. of a coagulant for soybean curd (e.g. glucono delta lactone) followed by packing in a container and then heating the system at a temperature higher than the gelatinizing temperature of the component B and the reaction temperature of the component E, for example, at 75-90 deg.C for 15-30 min to effect coagulation of the system, which, in turn, as necessary, is cooled to ordinary temperatures or lower, pref. frozen rapidly, thus obtaining the objective soybean-curd. |
