METHOD FOR PREVENTING KOYA-TOFU FROM FALLING APART, AND KOYA-TOFU PRODUCT BOILED IN WATER, BOILED WITH LITTLE SALT, OR BOILED WITH SOUP, WHICH IS OBTAINED BY THE METHOD

摘要

PROBLEM TO BE SOLVED: To provide a method for preventing Koya-tofu (frozen-dried bean curd) from falling apart which is not influenced by the concentration of seasoning components of stock soup, and to provide a processed food product made of the Koya-tofu obtained by the method.;SOLUTION: The method for preventing Koya-tofu from falling apart includes boiling dried Koya-tofu with a single solution containing either of calcium chloride, magnesium sulfate, calcium sulfate, or glucono delta lactones, or with a mixture solution containing any thereof. The concentration of the solution is 0.005-1.0%. Salt may be added to the solution. Alternatively the method may include boiling dried Koya-tofu after being soaked in a single solution containing either of the calcium chloride, the magnesium sulfate, the calcium sulfate, or the glucono delta lactones, or in a mixture solution containing any thereof for 2 minutes or more.;COPYRIGHT: (C)2011,JPO&INPIT