| 摘要 |
PURPOSE:To obtain a product showing good restoration properties with water or warm water, having a taste like silk-strained bean curd, by blending protein in soybean milk and/or soybean milk powder with a fixed amount of starch, glair, casein or its salt, preparing Tofu by a conventional procedure, lyophilizing it. CONSTITUTION:1pt.wt. protein in soybean milk and/or soybean milk powder obtained by adding water to soybean or soybean milk powder by a conventional procedure is blended with 0.1-1.5pts.wt. starch such as potato starch, processed starch thereof, especially alpha starch, etc., 0.01-0.5pts.wt. glair (calculated as solid content), and 0.05-0.5pts.wt. casein or its salt such as sodium casein. The blend is processed into Tofu by a conventional procedure, and lyophilized to give dried Tofu. This dried Tofu is a product showing good restoration properties with water or warm water, being white and having fine and smooth taste like silk- strained bean curd. |
