To obtain a swelling and softening agent which provides a processed food of beans with excellent swelling and softening properties, improves flavor, controls discoloration of the processed food of beans by oxidation of a very slight amount of a metal such as iron, etc., contained in the processed food of beans and finishes the processed food of beans in a light color without using sodium hydrogen carbonate (sodium bicarbonate) and to provide a method for swelling and softening frozen Tofu using the same.
The swelling and softening agent for a processed food of beans contains sodium carbonate and/or potassium carbonate and an organic acid having chelating action. The method for swelling and softening a frozen-dried Tofu piece comprises thawing Tofu after freezing and denaturation, dehydrating and then swelling and softening the frozen-dried Tofu piece with the swelling and softening agent for a processed food of beans by any method of water spray, atomization, coating and immersion or a combination of two or more of the methods.
KAYAHARA HISATAKA
TAMURA MASANORI
Kenichi Wakui
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