Tofu pieces and preparing method thereof

Abstract

The object of the present invention is to obtain a bean curd skin as good as or better than that of a primary bean curd skin, and to establish a method for continuously mass-producing this bean curd skin. The high-oil fresh bean curd skin (the fat content in the solid content of the bean curd skin is 40 to 72% by weight) obtained by using the soymilk emulsion prepared by adding oil and fat to the soy milk as the raw material of the bean curd skin has a mouth-melting property as good as or better than that of the primary bean curd skin. good. In addition, the thawed frozen bean curd skin obtained by freezing it is also good in food texture. According to the present invention, it is possible to stably produce mass-produced bean curd skins having mouth-melting properties as good as or better than primary bean curd skins.

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...