Title:
BEAN CURD HAVING FREEZING RESISTANCE AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JP3167105
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain smooth bean curd having freezing resistance, little in the separation of water, and excellent in gel strength, water holdability, elasticity and texture by adding an etherified starch and a coagulating agent in specific amounts, respectively, to a bean milk.
SOLUTION: This bean curd is obtained by adding 5-40 pts.wt. of an etherified starch produced from tapioca starch, potato starch or waxy starch as a raw material and having a substitution degree of 0.04-0.2, and 3-4 pts.wt. of a coagulating agent such as bittern, calcium sulfate or glucono-δ-lactone to 1000 pts.wt. of a bean milk.
Inventors:
Naoyuki Iesato
Yukiko Masumoto
Yukiko Masumoto
Application Number:
JP6366496A
Publication Date:
May 21, 2001
Filing Date:
February 13, 1996
Export Citation:
Assignee:
Nippon Star Science Co., Ltd.
International Classes:
A23L11/00; (IPC1-7): A23L1/20
Domestic Patent References:
| JP6269257A | ||||
| JP5336916A | ||||
| JP5316984A | ||||
| JP330646A | ||||
| JP5716670A |