| 摘要 |
PURPOSE:To prevent the putrefaction of bean curd and obtain a ground and frozen bean curd useful as a processed food having excellent palatability by adding a sugar and/or sugar alcohol and an alkaline compound to bean curd at respective specific ratios, grinding the mixture and freezing the product. CONSTITUTION:Bean curd is incorporated with 1-10wt.% of a sugar and/or a sugar alcohol and >=0.01wt.% (based on the whole composition) of an alkaline compound, thoroughly mixed, ground and frozen to obtain the objective ground and frozen bean curd. The bean curd used as a raw material of the above process may be cotton-strained bean curd, silk-strained bean curd, etc., and the water-content of the bean curd is usually 60-92%. The sugar to be added to the bean curd is monosaccharide such as glucose, disaccharide such as sucrose, etc., and the sugar alcohol is e.g. sorbitol. The ground and frozen bean curd gives smooth feeling free from roughness to the palate even after thawing and is suitable as an additive for various foods. |
