| 摘要 |
PROBLEM TO BE SOLVED: To obtain a frozen bean curd-like food excellent in preservability and uniformly having the original smooth texture of bean curd also after a thawing treatment in good reproducibility without adding a coagulating agent by cooling a bean milk or a soybean protein emulsion into a supercooled state and subsequently freezing the supercooled bean milk or soybean protein emulsion. SOLUTION: A bean milk or a soybean protein emulsion is cooled into a supercooled state and subsequently frozen to obtain the frozen been curd-like food in which the bean milk, etc., is uniformly gelled without using a coagulating agent and which is not changed into a sponge-like product also after a thawing treatment. After the bean milk or the soybean protein emulsion is uniformly cooled at a constant temperature in the supercooled state, the supercooled bean milk or soybean protein emulsion is preferably frozen at approximately -40 to -20 deg.C. |
