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APPLICATION OF THE FREEZE-DENATURATION OF PROTEIN. PROCESSING OF KORI-TOFU (FROZEN AND DRIED TOFU).

[In Japanese. / En japonais.]

Author(s) : MATSUHASHI T.

Type of article: Article

Summary

KORI-TOFU IS A DRIED PRODUCT FROM THE CONDENSED TOFU. THE MECHANICAL DRYING OF THE THAWED MATERIAL IS ONLY FEASIBLE FOR THE CONVENTIONALLY FROZEN TOFU FOLLOWED BY A DENATURING COLD STORAGE PROCESS. THE SPONGY STRUCTURE IS DEVELOPED DURING THE FREEZING DENATURATION PERIOD. THE HISTORY AND THE PRESENT SITUATION OF THE < KORI-TOFU > INDUSTRY IN JAPAN, THE PROCESSING FLOW CHART, AND THE KEY FACTORS SUCH AS TOFU-PROCESSING, DENATURING OF FROZEN MATERIAL, THAWING AND ACCELERATED DRYING ARE DISCUSSED. THE PHYSICAL, CHEMICAL, NUTRITIONAL AND COOKING PROPERTIES OF < KORI-TOFU > AND UNSOLVED TECHNOLOGICAL PROBLEMS ARE POINTED OUT.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1984-2319
  • Languages: Japanese
  • Source: Refrigeration - vol. 58 - n. 674
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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