Abstract
The hardness of the surface (H1), total hardness (H2), and H2/H1 ratio for commercial kori-tofu were 3.00-3.75 N/cm2,15.60-19.10N/cm2. and 5.2-5.5, respectively. When this tofu with a low solid content was frozen in a container at-10°C, the result was fibrous kori-tofu with an H2/H1 ratio of over 10, There was a correlation between the solid content and H2/H1 ratio that could be approximated by a third-order function with a correlation coefficient (R2) of 0.9. It was found necessary to raise the solid content of kinugoshi-tofu by over 14% in order to prepare good kori-tofu.
