Tofu pieces and preparing method thereof

Abstract

PROBLEM TO BE SOLVED: To obtain a dried bean curd having good meltability comparable or superior to that of a first-lot dried bean curd and to establish a method for the continuous mass-production of the dried bean curd.

SOLUTION: A dried bean curd having high oil content (the ratio of oil-and-fat in the solid component of the dried bean curd is 40-72 wt.%) and prepared by adding an oil-and-fat to soya milk and using the obtained emulsified soya milk as a raw material of the dried bean curd has good meltability in the palate comparable or superior to that of the first-lot dried bean curd. A frozen dried bean curd prepared by freezing the dried bean curd has good palatability even after thawing.

COPYRIGHT: (C)2008,JPO&INPIT

Description

technical field [0001] The invention relates to bean curd skin (soup leaves) and a preparation method thereof. Background technique [0002] Tofu skin is a traditional Japanese processed soybean food made by peeling off the skin formed on the surface of heated soybean milk. The tofu skin that has just been lifted is called fresh tofu skin (raw soup leaf) (or uncovered tofu skin (引き上げ汤叶)). In addition to being provided as a cooking material, it is often eaten directly in Japan like sashimi. Among the fresh tofu skins, the tofu skins that are first uncovered from soy milk are called primary tofu skins (Ichiban Yuba) or drawn water tofu skins (くみ上げ汤叶), which melt in the mouth and are very precious. Only the peeled tofu skin has this taste, so continuous production is difficult. [0003] Patent Document 1 discloses that by impregnating bean curd skin with soymilk, a thicker food texture softer than fresh bean curd skin can be obtained. However, in order to easily impregnate t...

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Problems solved by technology

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