Raw material for food containing soybean component, food containing soybean component from the raw material, and process for producing the food containing soybean component

Abstract

A food containing soybean components that even at restoration to ordinary temperature after freeze-up (including lyophilization), exhibits smooth texture; a process for producing the food; and a raw material for the food. This food is produced by mixing with a soymilk liquid (a) not only a soymilk coagulant (b) capable of coagulating the soymilk liquid (a) and a gelling agent (c) capable of gelation of soybean curd components at cooling but also a thickening treatment agent (d) derived from yam belonging to Dioscoreacea and / or a thickening heat treatment agent (e) derived from cheese whey, optionally together with a shape loss preventing agent (f) derived from an animal protein, thereafter heating the mixture to coagulation temperature dependent on the soymilk coagulant (b) or higher and finally cooling the hot mixture.

Description

technical field [0001] The present invention relates to raw materials of foods containing soybean components, foods containing soybean components such as tofu produced using the raw materials, and methods for producing the same. Foods containing soybean components, especially foods containing soybean components such as tofu which are still highly lubricious when reconstituted by thawing or other means, and which can be stored in a freezer, and their production methods, other foods containing soybean components, and the above-mentioned foods containing soybean components raw material. Background technique [0002] As a food with high nutritional value, tofu has been favored since ancient times, but it has the problem of poor preservation. In order to solve this problem, attempts have been made to preserve tofu by freezing or freeze-drying. [0003] However, when the tofu is frozen, the water detached from the inside of the tofu soaks into the air bubbles of the tofu and free...

AI Technical Summary

Problems solved by technology

[0002] As a food with high nutritional value, tofu has been favored since ancient times, but it has the problem of poor preservation. In order to solve this problem, it is tried to preserve tofu by freezing or freeze-drying

[0003] However, when the tofu is frozen, the water detached from the inside of the tofu soaks into the air bubbles of the tofu and freezes, and the soybean protein denatures to form a so-called Kono tofu shape, which damages the taste and texture after thawing, so the frozen storage of tofu is difficult

In addition, after thawing frozen tofu, it is easy to form a "hollow hole" in the tofu tissue, and it is difficult to maintain the unique lubricity of tofu