| 摘要 |
PURPOSE:To provide an economical process for the preparation of a frozen bean curd capable of keeping characteristic smooth and elastic palatability of bean curd even by freezing and thawing in a state having high water content. CONSTITUTION:Soya milk mixed with starch, a carbonate and optionally an emulsifier is treated with a coagulation agent in the presence of a transglutaminase and the prepared bean curd is frozen. |
