| 摘要 |
PROBLEM TO BE SOLVED: To obtain a frozen food causing only slight deterioration of palatability, small in water separation and slight in deterioration of quality due to freezing and improved in quality by adding heat-coagulative β-1,3-glucan and trehalose to a food and freezing the mixture. SOLUTION: The objective frozen food improved in quality, causing slight deterioration of palatability and flavor due to denaturation of protein or lowering is quality by water separation, etc., when freezing is obtained by mixing heat-coagulative β-1,3-glucan (e.g. curdlan) with trehalose in a microspeed mixer, etc., adding the resultant composition into water to be suspended, adding a coagulant such as a bittern and mixing, adding to soybean milk at about 64 deg.C, etc., putting into a mold, holding for about 30min., mold releasing, cooling in flowing water to produce soybean curd, cutting the resultant soybean curd and quenching at -35 deg.C for 1hr. |
