Tofu products tolerant to freezing and process for producing the same

A process for producing a tofu product which comprises adding native gellan gum and modified starch to soybean milk at a high temperature, then adding a coagulating agent thereto for coagulation, heating and sterilizing the tofu product and freezing it.

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Bibliographische Detailangaben
1. Verfasser:	OOI AKIO,ASHIDA HIROKO,OOMURA HIROKI
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A process for producing a tofu product which comprises adding native gellan gum and modified starch to soybean milk at a high temperature, then adding a coagulating agent thereto for coagulation, heating and sterilizing the tofu product and freezing it.