PRODUCTION OF FROZEN BEAN CURD (FROZEN TOFU)

摘要

PURPOSE:To obtain frozen bean curd (frozen TOFU) capable of being reconstituted into TOFU having improved quality and flavor in a large amount at a low cost, by adding soybean protein, dried soybean milk (TONYU), (modified) starch, etc., to TONYU, coagulating the TONYU, freezing the resultant TOFU directly or frying the TOFU in oil and freezing the fried TOFU, etc. CONSTITUTION:0.5-30% additive such as soybean protein, e.g. defatted soybean, dried soybean milk (dried TONYU), starch, e.g. rice starch, modified starch, e.g. alpha-starch, etc. is added to TONYU with 4-30% solid content heated at about 70 deg.C to give 8-40% solid content of the resultant bean curd (TOFU). The resultant mixture is then cooled to a temperature as low as about =30 deg.C, and a coagulant is added thereto. The mixture is then sufficiently mixed and injected into a container, reheated to 70-95 deg.C with the container and all, kept at this temperature for 20-80min and coagulated to afford the aimed TOFU with a high solid content. The TOFU is package or without packaging is frozen at -10--40 deg.C for 30min-10hr or fried in oil and then frozen as described above. Alternatively, the frozen TOFU is treated, e.g. fried in oil and refrozen, to give the aimed frozen TOFU.