PRODUCTION OF BEAN CURD

PROBLEM TO BE SOLVED: To provide a method for producing an unconventional epoch-making bean curd by which the bean curd capable of enjoying an entirely different texture from that of a conventionally marketed bean curd such as a cotton- strained or a silk-strained bean curd can be produced and the t...

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Bibliographische Detailangaben
Hauptverfasser:	KANAI MASATO, KUSUNOKI MASATOSHI, ARISAKA MASAMI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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:	PROBLEM TO BE SOLVED: To provide a method for producing an unconventional epoch-making bean curd by which the bean curd capable of enjoying an entirely different texture from that of a conventionally marketed bean curd such as a cotton- strained or a silk-strained bean curd can be produced and the texture thereof in a place for actually eating the bean curd is not changed from that just at the time of finish at all even by performing a processing for the purpose of long-term preservation such as freezing processing or retort processing. SOLUTION: Curdlan, a tapioca starch and a coagulant are added to a soybean milk and stirring treatment is subsequently carried out to create a mixture, which is then heat-treated in an intact state containing bubbles to produce a bean curd.