| 摘要 |
PURPOSE:To obtain soybean curd capable of retaining texture well without containing a nest in freezing and thawing and carrying out freeze storage. CONSTITUTION:Soy milk solutions are mixed with a soymilk solidifying agent as well as a gelling agent and a saccharides based treating agent and the saccharides based treating agent is composed of at least either one of a saccharides based thermally solidifying agent and starch. Thereby, storage property at cool temperature is given to TOFU (soybean curd) and simultaneously occurrence of a nest in thawing is prevented well. The production of the TOFU can inexpensively be carried out by selecting gelatin as the gelling agent and starch as the saccharide based treating agent, respectively. |
