To obtain a half dried Tofuyo (fermented tofu) food having unconventional new sense through drying Tofuyo up to a fixed range of water content without losing cheese-like texture as one of the characteristics of Tofuyo, and having concentrated peculiar deliciousness which Tofuyo has and feeling on the tongue like cheese.
This half dried Tofuyo food is obtained by drying Tofuyo up to a fixed water content. The food has 30-40 wt.% of water, and sweetened bean-jelly-like physical properties and light brown transparency. A method for producing the half dried Tofuyo food comprises subjecting Tofuyo to a dry process in a temperature condition of ≤120°C so as to decrease water content to become 30-40 wt.% and concentrate deliciousness which Tofuyo has, and giving sweetened bean-jelly-like physical properties, light brown transparency and cheese-like feeling on the tongue. The half dried Tofuyo food is produced by the method.
HONMA JUNKO
TAKASHIGE YOJI
IZUMO KOJI
| JPH03191762A | 1991-08-21 | |||
| JPS63192357A | 1988-08-09 | |||
| JP2004313024A | 2004-11-11 |
Yukitaka Nakamura
Konno Akio
Noritaka Yokota