Method for preparing tofu by using freeze coagulation
11324242 · 2022-05-10
Inventors
- Byoung-soub Kim (Incheon, KR)
- Yun-ho Lee (Incheon, KR)
- Gi-young Lee (Incheon, KR)
- Taeck-hyun Kim (Incheon, KR)
- Hye-jung Yun (Incheon, KR)
- Eun-bin Jang (Incheon, KR)
Cpc classification
A23L11/05
HUMAN NECESSITIES
A23V2002/00
HUMAN NECESSITIES
International classification
A23C20/02
HUMAN NECESSITIES
Abstract
The present invention relates to a method for preparing tofu by using freeze coagulation and, more specifically, to a method for preparing tofu and tofu prepared by the preparation method, the method comprising the steps of: cooling soymilk to an appropriate temperature; adding an appropriate coagulant into the cooled soymilk; freezing the soymilk into which the coagulant has been added; and maintaining the temperature to be below the freezing point and heating the frozen material after a predetermined time. The tofu according to the present invention has excellent mouthfeel and flavor and can be prepared having a structure and physical properties differentiated from those of conventional tofu.
Claims
1. A method of producing bean curd, the method comprising: cooling soybean milk; adding a coagulant to the soybean milk at 0.2% to 1.5% by weight of the soybean milk, at −5° C. to 30° C.; mixing the soybean milk with the coagulant; freezing the mixture of the soybean milk and the coagulant; heating the mixture after freezing the mixture; and compressing the mixture after heating the mixture.
2. The method of claim 1, wherein the freezing is performed at 0° C. to −60° C.
3. The method according to claim 1, wherein the freezing is performed for 10 minutes to 48 hours.
4. The method according to claim 1, wherein the heating is performed at 50° C. to 120° C.
5. The method according to claim 1, wherein the heating is performed for 10 minutes to 2 hours.
6. The method according to claim 1, further comprising: freezing the soybean milk to which the coagulant is added or curd while maintaining a temperature at a freezing point or less; and heating the frozen soybean milk or curd after thawing or without thawing.
7. The method according to claim 6, further comprising any one or two or more selected from compressing, molding, and packaging.
8. Bean curd produced using the method of claim 1, wherein the bean curd has a texture in a uniformly layered form before compression, has a form arranged uniformly and densely in one direction after compression, and has a moisture content of 50% to 80%.
9. A food substance using the bean curd of claim 1.
Description
DESCRIPTION OF DRAWINGS
(1)
(2)
(3)
(4)
BEST MODE
(5) Hereinafter, the present invention will be described in detail.
(6) The present invention provides a method of producing bean curd, including:
(7) 1) cooling soybean milk;
(8) 2) mixing the cooled soybean milk of process 1) above with a coagulant; and
(9) 3) freezing the resulting mixture of the soybean milk and the coagulant of process 2) above.
(10) The production method may further include a heating process after the freezing process and a compression process after the heating process.
(11) For example, the production method may be performed using a method including:
(12) a) immersing soybeans in water and then grinding the soybeans with water;
(13) b) heating the soybeans;
(14) c) filtering the soybeans to separate bean curd refuse;
(15) d) cooling soybean milk filtered according to the present invention;
(16) e) adding a coagulant thereto at an appropriate temperature according to the present invention;
(17) f) freezing the soybean milk to which the coagulant is added while maintaining the temperature at a freezing point or less according to the present invention;
(18) g) heating the frozen soybean milk according to the present invention after thawing or without thawing;
(19) h) optionally performing compression as needed;
(20) i) optionally performing molding as needed; and
(21) j) optionally performing packaging as needed.
(22) In particular, in the production method, the time taken to immerse and macerate soybeans in water in process a) above varies depending on the temperature, and may range from 5 hours to 8 hours in the summer season and from about 10 hours to about 18 hours in the winter season.
(23) In the grinding process, soybeans and water may be mixed at a weight ratio of 1:5.5 to 1:6.5. When the weight ratio is less than 1:5.5, there is a problem with production yield. When the weight ratio exceeds 1:6.5, the concentration of soybean milk decreases, and thus coagulation does not occur satisfactorily.
(24) The grinding process may be performed using a millstone, a mechanical grinder, or an electric grinder, and it is preferable to perform the grinding process using a grinder.
(25) The heating process of process (b) above may be performed at a temperature of 95° C. to 105° C. for 2 minutes to 10 minutes.
(26) In the heating process, a defoaming agent may be added as needed.
(27) The heating process may be performed using a steam-heating pot.
(28) In process c) above, the filtration may be performed using a general method, but the method is not particularly limited.
(29) The cooling of the soybean milk in process 1) or d) above may be performed using either a method of immediately cooling the heated soybean milk using a heat exchanger or a method of gradually cooling the soybean milk after storage in a storage room.
(30) In process 2) or e) above, a coagulant is added, and the coagulant for producing bean curd may be added in an amount of 0.2 wt % to 1.5 wt % with respect to 1 L of soybean milk.
(31) In addition, the coagulant may be added to the cooled soybean milk at −5° C. to 30° C.
(32) The soybean milk to which the coagulant is added may be injected into a packing container or a storage container.
(33) In process 3) or f) above, to freeze the soybean milk to which the coagulant is added, the cooling temperature may be maintained at −196° C. to 0° C., particularly at −60° C. to 0° C.
(34) The freezing time may be maintained for 10 minutes to 48 minutes. At this time, the soybean milk may be completely frozen to the inside thereof before use.
(35) The thawing process of process g) above may be optionally performed as needed.
(36) A container (a packing container or a separate container) that holds the thawed or unthawed soybean milk may be subjected to a final coagulation reaction by water bathing or direct heating at 50° C. to 120° C., particularly at 70° C. to 100° C. As needed, it may proceed to the process h) after the thawing process without the heating process.
(37) The heating time may be between 1 minute and 120 minutes, preferably between 10 minutes and 120 minutes. Specifically, it is important to sufficiently heat the central portion of the produced bean curd.
(38) In process h) above, the compression may be performed for the texture, physical properties, packaging, and the like of bean curd, and this process may be omitted as needed.
(39) In process i) above, the molding may be performed for the marketability or packaging of bean curd, and this process may be omitted as needed.
(40) With regard to process j) above, in process e) above, a packing container may have already been filled with the resulting soybean milk, or this process may be omitted as needed.
(41) Through these processes, bean curd having a unique texture that is distinguished from existing developed bean curd may be produced.
(42) The present invention also provides bean curd produced using the production method according to the present invention, wherein the bean curd may have a texture in a uniformly layered form before compression, have a form arranged uniformly and densely in one direction after compression, and have a moisture content of 50% to 80% due to compression.
(43) The bean curd according to the present invention exhibits a texture in a uniformly layered form and a form arranged uniformly and more densely in one direction through compression, and shows a distinct difference from the irregular sponge-shaped form in the case in which bean curd produced using an existing method is simply frozen.
(44) Bean curd generally has a moisture content of about 85%, and the lower limit of the moisture content of general bean curd produced using an existing developed method is about 75%, whereas the compressed bean curd produced according to the present invention has a moisture content of 60% or even less.
(45) The present invention also provides a food substance using the bean curd according to the present invention.
(46) The food substances may be various bean curd foods produced through processing such as cooking, seasoning, drying, freezing, grinding, and the like.
(47) Hereinafter, the present invention will be described in more detail with reference to the following examples and comparative examples.
(48) However, the following examples and comparative examples are provided for illustrative purposes only and are not intended to limit the scope of the present invention.
<Examples 1 to 4 and Comparative Examples 1 and 2> Production of Bean Curd According to Type of Coagulant
(49) 3.9 g of an emulsifying coagulant (Example 1 and Comparative Example 1), 1.3 g of magnesium chloride (Example 2), 1.3 g of calcium sulfate (Example 3), and 1.3 g of glucono delta lactone (Example 4) were each added to 500 g of soybean milk having a concentration of 10.5 brix, followed by 1) immersing soybeans in water and then grinding the soybeans with water; 2) heating; 3) filtering to separate bean curd refuse; 4) cooling the filtered soybean milk; 5) adding a coagulant thereto at an appropriate temperature; 6) freezing the soybean milk to which the coagulant is added while maintaining the temperature at a freezing point or less; and 7) heating the frozen soybean milk after thawing or without thawing, thereby completing the production of the bean curds of the examples, and the bean curds of the comparative examples were produced using a general method of producing cotton-cloth-filtered bean curd.
<Example 1> to <Example 4>
(50) In particular, the production of bean curd according to the examples was carried out as follows.
(51) To produce soybean milk, first, beans were sieved using a sieve or the like to remove impurities, were sufficiently washed, and were then immersed in water for 5 hours to 8 hours in the summer season and for about 10 hours to about 18 hours in the winter season. Subsequently, the macerated beans were ground using a grinder after water was added thereto. At this time, the amount of water that was added was 60 kg, which is about 6 times the amount (10 kg) of the beans as the raw material. The ground beans were heated using a steam-heating pot (adding a defoaming agent as needed), and then bean curd refuse was separated therefrom to thereby obtain soybean milk. The obtained soybean milk was placed in a separate container and cooled through heat exchange using cold water. When the temperature of the cooled soybean milk reached 15° C., the prepared coagulant was added to the respective containers and dispersed therein with stirring. Each container was stored in a household refrigerator at −20° C. for 24 hours to freeze the contents thereof. The frozen material was warmed in water at 80° C. for 60 minutes, thereby completing the production of bean curd.
Comparative Example 1
(52) In particular, the production of cotton-cloth-filtered bean curd was carried out as follows.
(53) To produce soybean milk, first, beans were sieved using a sieve or the like to remove impurities, were sufficiently washed, and were then immersed in water for 5 hours to 8 hours in the summer season and for about 10 hours to about 18 hours in the winter season. Subsequently, the macerated beans were ground using a grinder after water was added thereto. At this time, the amount of water that was added was 60 kg, which is about 6 times the amount (10 kg) of the beans as the raw material. The ground beans were heated using a steam-heating pot (adding a defoaming agent as needed), and then bean curd refuse was separated therefrom to thereby obtain soybean milk. The obtained soybean milk was appropriately stirred so as to be uniformly mixed with a coagulant, and then the bean curd in coagulated form was ground using an apparatus. The ground bean curd was injected into a molding box and compressed, and then the compressed bean curd was taken out of the molding box and cut to a certain size, thereby completing the production of bean curd.
Comparative Example 2
(54) In particular, the production of frozen bean curd was carried out as follows.
(55) Bean curd produced in the same manner as in <Comparative Example 1> was stored in a household refrigerator at −20° C. for 24 hours to freeze the contents thereof. Thereafter, the frozen material was warmed in water at 80° C. for 60 minutes and thawed.
(56) A sensory test was performed on <Example 1> to <Example 4> and <Comparative Example 1> and <Comparative Example 2>.
(57) The sensory test results were scored as shown in Table 1 below.
(58) TABLE-US-00001 TABLE 1 Score 5 point 4 point 3 point 2 point 1 point 0 point Sensory test Very good normal poor Very indeter- (flavor) good poor minable Sensory test Very good normal poor Very indeter- (texture) good poor minable
(59) TABLE-US-00002 TABLE 2 Sensory Test according to Type of Coagulant Comparative Comparative Example 1 Example 2 Example 3 Example 4 Example 1 Example 2 Coagulant Emulsifying Magnesium Calcium G.D.L. Emulsifying Emulsifying coagulant chloride sulfate coagulant coagulant Sensory test 4 4 3 3 5 1 (flavor) Sensory test 5 5 4 4 2 1 (texture) Average 4.5 4.5 3.5 3.5 3.5 1
(60) As a result, as shown in Table 2 below, it was confirmed that the bean curds of <Example 1> to <Example 4> had flavor similar to the bean curd of <Comparative Example 1> and significantly enhanced texture regardless of the type of coagulant. It was also confirmed that they showed a distinct difference in flavor or texture compared to the simply frozen bean curd of <Comparative Example 2>.
(61) In addition, cross-sections of the bean curds of <Example 1> to <Example 4> and <Comparative Example 1> and <Comparative Example 2> were compared with one another, and as illustrated in
<Examples 5, 6, and 7> Production of Bean Curds According to Concentration of Soybean Milk
(62) 3.9 g of an emulsifying coagulant was added to 500 g of soybean milk having soybean milk concentrations of 9 brix (Example 5), 12 brix (Example 6), and 13 brix (Example 7), respectively, followed by the above-described bean curd production processes (1) to (7), thereby completing the production of bean curd.
(63) To produce soybean milk, first, beans were sieved using a sieve or the like to remove impurities, were sufficiently washed, and were then immersed in water for 5 hours to 8 hours in the summer season and for about 10 hours to about 18 hours in the winter season. Subsequently, the macerated beans were ground using a grinder after water was added thereto. At this time, the amount of water that was added was 60 kg, which is about 6 times the amount (10 kg) of the beans as a raw material. The ground beans were heated using a steam-heating pot (adding a defoaming agent as needed), and then bean curd refuse was separated therefrom to thereby obtain soybean milk. The obtained soybean milk was placed in respective containers and cooled through heat exchange using cold water.
(64) When the temperature of the cooled soybean milk reached 20° C., the prepared coagulant was added thereto and dispersed therein with stirring. Each container was stored in a household refrigerator at −20° C. for 24 hours to freeze the contents thereof. The frozen material was warmed in water at 80° C. for 60 minutes, thereby completing the production of bean curd.
(65) TABLE-US-00003 TABLE 3 Sensory Test according to Concentration of Soybean Milk Example 5 Example 1 Example 6 Example 7 Classification 9 brix 10.5 brix 12 brix 13 brix Sensory test 4 4 4 4 (flavor) Sensory test 4 5 5 5 (texture) Average 4 4.5 4.5 4.5
(66) As a result, as shown in Table 3 above, it can be seen that texture was enhanced in the case in which a high concentration of soybean milk was used compared to the case in which a low concentration of soybean milk was used.
<Examples 8, 9, and 10> Production of Bean Curd According to Coagulant
(67) Addition Temperature
(68) 3.9 g of an emulsifying coagulant was added to 500 g of soybean milk having a concentration of 10.5 brix, followed by the above-described bean curd production processes (1) to (7), thereby completing the production of bean curds.
(69) To produce soybean milk, first, beans were sieved using a sieve or the like to remove impurities, were sufficiently washed, and were then immersed in water for 5 hours to 8 hours in the summer season and for about 10 hours to about 18 hours in the winter season. Subsequently, the macerated beans were ground using a grinder after water was added thereto. At this time, the amount of water added was 60 kg, which is about 6 times the amount (10 kg) of the beans as a raw material. The ground beans were heated using a steam-heating pot (adding a defoaming agent as needed), and then bean curd refuse was separated therefrom to thereby obtain soybean milk. The obtained soybean milk was placed in respective separate containers and cooled through heat exchange using cold water.
(70) When the temperature of the cooled soybean milk reached 0° C. (Example 8), 20° C. (Example 9), and 30° C. (Example 10), respectively, the prepared coagulant was added thereto and dispersed therein with stirring. Each container was stored in a household refrigerator at −20° C. for 24 hours to freeze the contents thereof. The frozen material was warmed in water at 80° C. for 60 minutes, thereby completing the production of bean curds.
(71) TABLE-US-00004 TABLE 4 Sensory Test according to Coagulant Addition Temperature Example 8 Example 1 Example 9 Example 10 Classification 0° C. 15° C. 20° C. 30° C. Sensory test 4 4 3 1 (flavor) Sensory test 5 5 4 2 (texture) Average 4.5 4.5 3.5 1.5
(72) As a result, as shown in Table 4 above, it was confirmed that, when the coagulant was added at a temperature higher than the appropriate temperature, protein coagulation rapidly occurred, and thus the bean curd texture was destroyed during freezing, resulting in deteriorated flavor and texture.
<Examples 11, 12, and 13> Production of Bean Curd According to Freezing Temperature
(73) 3.9 g of an emulsifying coagulant was added to 500 g of soybean milk having a concentration of 10.5 brix, followed by the above-described bean curd production processes (1) to (7), thereby completing the production of bean curds.
(74) To produce soybean milk, first, beans were sieved using a sieve or the like to remove impurities, were sufficiently washed, and were then immersed in water for 5 hours to 8 hours in the summer season and for about 10 hours to about 18 hours in the winter season. Subsequently, the macerated beans were ground using a grinder after water was added thereto. At this time, the amount of water that was added was 60 kg, which is about 6 times the amount (10 kg) of the beans as a raw material. The ground beans were heated using a steam-heating pot (adding a defoaming agent as needed), and then bean curd refuse was separated therefrom to thereby obtain soybean milk. The obtained soybean milk was placed in respective separate containers and cooled through heat exchange using cold water.
(75) When the temperature of the cooled soybean milk reached 15° C., the prepared coagulant was added to each container and dispersed therein while stirring. The respective containers were stored in a household refrigerator at −10° C. (Example 11), −5° C. (Example 12), and 0° C. (Example 13), respectively, for 24 hours to freeze the contents thereof. The frozen material was warmed in water at 80° C. for 60 minutes, thereby completing the production of bean curds.
(76) TABLE-US-00005 TABLE 5 Sensory Test according to Freezing Temperature Example 1 Example 11 Example 12 Example 13 Classification −20° C. −10° C. −5° C. 0° C. Sensory test 4 4 4 4 (flavor) Sensory test 5 5 4 2 (texture) Average 4.5 4.5 4 3
(77) As a result, as shown in Table 5 above, it was confirmed that, since the freezing temperature was not sufficiently low, the entire soybean milk was not completely frozen and thus a flavor similar to that of <Comparative Example 1> was obtained during heating, but the texture was deteriorated.
<Examples 14, 15, and 16> Production of Bean Curd According to Freezing Time
(78) 3.9 g of an emulsifying coagulant was added to 500 g of soybean milk having a concentration of 10.5 brix, followed by the above-described bean curd production processes (1) to (7), thereby completing the production of bean curd.
(79) To produce soybean milk, first, beans were sieved using a sieve or the like to remove impurities, were sufficiently washed, and were then immersed in water for 5 hours to 8 hours in the summer season and for about 10 hours to about 18 hours in the winter season. Subsequently, the macerated beans were ground using a grinder after water was added thereto. At this time, the amount of water that was added was 60 kg, which is about 6 times the amount (10 kg) of the beans as the raw material. The ground beans were heated using a steam-heating pot (adding a defoaming agent as needed), and then bean curd refuse was separated therefrom to thereby obtain soybean milk. The obtained soybean milk was placed in respective separate containers and cooled through heat exchange using cold water.
(80) When the temperature of the cooled soybean milk reached 15° C., the prepared coagulant was added to each container and dispersed therein while stirring. The respective containers were stored in a household refrigerator at −20° C. for 30 minutes (Example 14), 6 hours (Example 15), and 12 hours (Example 16), respectively to freeze the contents thereof. The frozen material was warmed in water at 80° C. for 60 minutes, thereby completing the production of bean curds.
(81) TABLE-US-00006 TABLE 6 Sensory Test according to Freezing Time Example 14 Example 15 Example 16 Example 1 Classification 30 minutes 6 hours 12 hours 24 hours Sensory test 5 4 4 4 (flavor) Sensory test 2 3 5 5 (texture) Average 3.5 3.5 4.5 4.5
(82) As a result, as shown in Table 6 above, it was confirmed that, in the case in which a general household refrigerator was used, the freezing time was insufficient, and thus unless the entire soybean milk was completely frozen, there was no enhancement in texture.
<Examples 17, 18, and 17> Production of Bean Curd According to Thawing Temperature
(83) 3.9 g of an emulsifying coagulant was added to 500 g of soybean milk having a concentration of 10.5 brix, followed by the above-described bean curd production processes (1) to (7), thereby completing the production of bean curds.
(84) To produce soybean milk, first, beans were sieved using a sieve or the like to remove impurities, were sufficiently washed, and were then immersed in water for 5 hours to 8 hours in the summer season and for about 10 hours to about 18 hours in the winter season. Subsequently, the macerated beans were ground using a grinder after water was added thereto. At this time, the amount of water that was added was 60 kg, which is about 6 times the amount (10 kg) of the beans as the raw material. The ground beans were heated using a steam-heating pot (adding a defoaming agent as needed), and then bean curd refuse was separated therefrom to thereby obtain soybean milk. The obtained soybean milk was placed in respective separate containers and cooled through heat exchange using cold water.
(85) When the temperature of the cooled soybean milk reached 15° C., the prepared coagulant was added to each container and dispersed therein with stirring. The respective containers were stored in a household refrigerator at −20° C. for 24 hours to freeze the contents thereof. The frozen material was thawed by warming in water at 20° C. (Example 17), 40° C. (Example 18), and 60° C. (Example 19), respectively. The thawed bean curd was added to water at 80° C., thereby completing the production of bean curd.
(86) TABLE-US-00007 TABLE 7 Sensory Test according to Thawing Temperature Example 1 Example 17 Example 18 Example 19 Classification No thawing 20° C. 40° C. 60° C. Sensory test 4 4 4 3 (flavor) Sensory test 5 4 3 2 (texture) Average 4.5 4 3.5 2.5
(87) As a result, as shown in Table 7 above, it was confirmed that, when the thawing temperature was excessively high, the flavor and texture of the bean curd were deteriorated. In addition, when the thawing process was performed, the soybean milk protein of the mixture was cross-linked, thus exhibiting a relatively poor texture even when heated, compared to the case of direct heating without the thawing process.
<Examples 20, 21, and 22> Production of Bean Curd According to Heating Temperature
(88) 3.9 g of an emulsifying coagulant was added to 500 g of soybean milk having a concentration of 10.5 brix, followed by the above-described bean curd production processes (1) to (7), thereby completing the production of bean curds.
(89) To produce soybean milk, first, beans were sieved using a sieve or the like to remove impurities, were sufficiently washed, and were then immersed in water for 5 hours to 8 hours in the summer season and for about 10 hours to about 18 hours in the winter season. Subsequently, the macerated beans were ground using a grinder after water was added thereto. At this time, the amount of water that was added was 60 kg, which is about 6 times the amount (10 kg) of the beans as the raw material. The ground beans were heated using a steam-heating pot (adding a defoaming agent as needed), and then bean curd refuse was separated therefrom to thereby obtain soybean milk. The obtained soybean milk was placed in respective separate containers and cooled through heat exchange using cold water.
(90) When the temperature of the cooled soybean milk reached 15° C., the prepared coagulant was added to each container and dispersed therein with stirring. The respective containers were stored in a household refrigerator at −20° C. for 24 hours to freeze the contents thereof. The frozen material was warmed in water at 40° C. (Example 20), 60° C. (Example 21), and 100° C. (Example 22), respectively for 60 minutes, thereby completing the production of bean curds.
(91) TABLE-US-00008 TABLE 8 According to Heating Temperature Example 20 Example 21 Example 1 Example 22 Classification 40° C. 60° C. 80° C. 100° C. Sensory test 3 4 4 4 (flavor) Sensory test 1 3 5 5 (texture) Average 2 3.5 4.5 4.5
(92) As a result, as shown in Table 8 above, it was confirmed that, although a soft bean-curd-like form was obtained at a heating temperature of 40° C., the flavor and texture of the bean curd were deteriorated upon heating to an appropriate temperature or less due to the lowered binding strength.
<Examples 23, 24, and 25> Production of Bean Curds According to Heating Time
(93) 3.9 g of an emulsifying coagulant was added to 500 g of soybean milk having a concentration of 10.5 brix, followed by the above-described bean curd production processes (1) to (7), thereby completing the production of bean curd.
(94) To produce soybean milk, first, beans were sieved using a sieve or the like to remove impurities, were sufficiently washed, and were then immersed in water for 5 hours to 8 hours in the summer season and for about 10 hours to about 18 hours in the winter season. Subsequently, the macerated beans were ground using a grinder after water was added thereto. At this time, the amount of water that was added was 60 kg, which is about 6 times the amount (10 kg) of the beans as the raw material. The ground beans were heated using a steam-heating pot (adding a defoaming agent as needed), and then bean curd refuse was separated therefrom to thereby obtain soybean milk. The obtained soybean milk was placed in respective separate containers and cooled through heat exchange using cold water.
(95) When the temperature of the cooled soybean milk reached 15° C., the prepared coagulant was added to each container and dispersed therein with stirring. The respective containers were stored in a household refrigerator at −20° C. for 24 hours to freeze the contents thereof. The frozen material was warmed in water at 80° C. for 5 minutes (Example 23), 30 minutes (Example 24), and 120 minutes (Example 25), respectively, thereby completing the production of bean curds.
(96) TABLE-US-00009 TABLE 9 Sensory Test according to Heating Time Example 23 Example 24 Example 1 Example 25 Classification 5 minutes 30 minutes 60 minutes 120 minutes Sensory test 0 3 4 4 (flavor) Sensory test 0 3 5 4 (texture) Average 0 3 4.5 4
(97) As a result, as shown in Table 9 above, it was confirmed that, when the heating time was short, the temperature of a central portion of the frozen material was not sufficiently high, and thus bean curd was unable to be produced.
Example 26
(98) The bean curd produced according to <Example 1> was compressed by applying a force of 1 kg/cm.sup.2 thereto for 30 minutes.
(99) Referring to
(100) While general bean curd has a moisture content of about 90%, the moisture content was reduced to about 60% when the bean curd produced according to the present invention was compressed.