Process of preparing shelf-stable "tofu" at normal temperature f

Details Process of preparing shelf-stable "tofu" at normal temperature f Process of preparing shelf-stable "tofu" at normal temperature f

1989-09-01

1991-10-08

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 52, 426 61, 426573, 426634, A23L 120

Patent

active

050553100

ABSTRACT:
Shelf stable soybean curd which is stable for extended periods of time is prepared by reacting soy milk with a solidifying agent and a transglutaminase, which is not dependent on Ca.sup.+2 ions and which is capable of catalyzing the acyl rearrangement of .gamma.-carboxyamide in the glutamine residue of a peptide chain at a temperature not higher than 80.degree. C. to prepare a soybean curd, packing the thus prepared soybean curd in a heat-resistant container, and retorting the packaged soybean curd.

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