Fuji Oil Company Limited

Shin Nakatani

Tomohiko Adachi

Takeshi Akasaka

Mizuho Akasaka

Hiroki Oomura

Makoto Sakamoto

A method of manufacturing cottony bean curd having freezing-durability, comprising the steps of acting a coagulant on soymilk, in which ungelatinized starch has been formulated, at a temperature lower than the gelatinization starting temperature of the starch and heating the resultant mixture during or after press-forming.

Cottony bean curds and method of manufacturing the cottony bean curd

There is provided a process for producing tofu wherein a delayed action coagulant is dispersed in heated soybean milk in a static inline mixer provided with a narrowed part and then a thickening raw material is added thereto in an inline mixer provided with a dividing element to thereby continuously and efficiently produced a nigari-tofu product being in a good state and having favorable taste.

Process for producing tofu

The present invention provides a method for producing a frozen &ldquo;yuba&rdquo; which exhibits, after being thawed, a smooth and soft mouthfeel and a satisfactory taste equivalent to those of a fresh lifted-up &ldquo;yuba&rdquo;, which includes heating a &ldquo;yuba&rdquo; whose water content has been adjusted at 60% or less together with soybean milk adjusted at a concentration of 2 to 12 Bx in a mixing ratio of 1:1 or higher at a temperature of 70 to 100&deg; C. followed by freezing the resultant.

Process for producing frozen yuba

A process for industrially producing tofu products which are excellent in taste and freeze resistance. This process involves concentrating soybean milk extracted from uncooked soybean slurry or puree; adding one or more members selected from sugars, starch and transglutaminase to the concentrated soybean milk at an elevated temperature; adding a solidifying agent to prepare tofu; further heating the tofu in two steps; and then freezing.

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Kobe, Japan

Shin Nakatani