Fuji Oil Company Limited

Tomohiko Adachi

Shin Nakatani

Takeshi Akasaka

Motohiko Hirotsuka

Yasuo Otani

Mizuho Akasaka

Mayumi Inoshita

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.

Tofu products excellent in freeze resistance and process for producing the same

A soybean protein having both excellent color tone and heat gelling properties is disclosed. The soybean protein has a color tone of 25 or more as a z value of its 5% aqueous solution measured by a color difference meter and a heat-gelling value of 250 g.multidot.cm or more as a gel strength of its 18% aqueous solution heated at 80.degree. C. for 30 minutes measured by a rheometer with a plunger ball of 4 mm diameter. A process for producing a soybean protein comprising adding 2 to 5 parts by weight of water to one part by weight of defatted soybeans and holding the mixture at 55.degree. to 80.degree. C. for 10 minutes or more before extraction of the soybean protein from the defatted soybeans with water is also disclosed.

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Kobe, Japan

Tomohiko Adachi