| 摘要 |
PROBLEM TO BE SOLVED: To provide the manufacture of tofu and frozen tofu with excellent freezing preservability by suppressing the freezing denaturation of soybean protein at the time of freezing by the action of a gelatinizer and dextrines and/or oligosaccharides. SOLUTION: In this manufacture of the freezable tofu, after heating the dilute liquid of the pasty grinded material containing the gelatinizer and the dextrines and/or the oligosaccharides, tofu refuse is separated, soymilk is obtained, a tofu coagulant is added to the soymilk and it is solidified. Also, the frozen tofu is formed by freezing the tofu. In the manufacture of the freezable tofu, a manufacture operation is facilitated since the dilute liquid of the pasty grinded material containing the gelatinizer and the dextrines and/or the oligosaccharides is used and the effect of improving the freezing resistance of the tofu or the like is demonstrated since the obtained tofu does not contain excessive water. |
