Preservable granular tofu (soybean curd) and the process of prod

Details Preservable granular tofu (soybean curd) and the process of prod Preservable granular tofu (soybean curd) and the process of prod

1983-04-20

1985-04-16

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

426310, 426634, 426656, A23J 300, A23L 120

Patent

active

045115885

ABSTRACT:
Preservable granular particulate "tofu" (soybean curd), which is smooth and does not liberate water during storage and therefor is suited to an alternative for salad topping, tofu spread and scrambled egg, can be produced by coagulating soybean milk or soybean protein paste in heated oil at a temperature between above 75.degree. C. and below 140.degree. C. The soybean milk is of a higher concentration than that conventionally used for producing ordinary tofu. Hardening of the granular tofu which is caused with increased solid contents can be overcome by elevating the pH of the paste as compared with that used in production of ordinary tofu. A small amount of egg white is desirably added to coagulate the soybean milk smoothly in a shorter period of time in heated oil. The granular tofu thus prepared is preservable and does not liberate water during storage, because the coagulation is done at a higher temperature than in the case of ordinary tofu, and the surface of granule is covered with an oily film.

REFERENCES:
patent: 2279202 (1942-04-01), Musher
patent: 3140811 (1964-02-01), Ogasa et al.
patent: 3406081 (1968-10-01), Bauer et al.
patent: 3492128 (1970-01-01), Brennan et al.

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