| 摘要 |
PURPOSE:To obtain a product without becoming spongy in freezing and changing taste and palatability by thawing, by heating proteinaceous milk, e.g. soybean milk, cow's milk, etc., adding a coagulating agent, e.g. vinegar, bittern, etc., squeezing and dehydrating the coagulated protein, adding an expanding agent, e.g. sodium bicarbonate, etc., and kneading the resultant blend. CONSTITUTION:A proteinaceous milk, e.g. soybean milk, cow's milk, etc., is heated and a coagulating agent, e.g. vinegar, bittern, acid, calcium chloride, etc., is added to coagulate the milk. The resultant coagulated milk is then squeezed and dehydrated and an expanding agent, e.g. sodium bicarbonate, yeast fungus, baking powder, etc., is added and kneaded therewith. Alternatively, the expanding agent may be added to the proteinaceous milk and the resultant milk may be heated. The coagulating agent may be added to coagulate the milk and the coagulated milk may be squeezed and dehydrated. |
