Process for producing forzen yuba

摘要

The present invention provides a method for producing a frozen “yuba” which exhibits, after being thawed, a smooth and soft mouthfeel and a satisfactory taste equivalent to those of a fresh lifted-up “yuba”, which comprises heating a “yuba” whose water content has been adjusted at 60% or less together with soybean milk adjusted at a concentration of 2 to 12 Bx in a mixing ratio of 1:1 or higher at a temperature of 70 to 100° C. followed by freezing the resultant.