Preparations of Freezable Processed Tofu and Freeze-Dried Tofu by Using Curdlan

Abstract

Traditional tofu is rarely used in frozen processed foods because its texture becomes sponge-like after freezing. Also, most available freeze-dried tofu lacks the desirable smooth and soft texture of traditional tofu. By using new ingredients and preparation methods with curdlan, thermogellabie β-1, 3-glucan produced by bacteria, practical preparation methods of freezable processed tofu and freeze-dried tofu were studied. Freezable processed tofu was prepared using an optimal formula of curdlan 1.2% and waxy corn starch 3% with a new preparation method. This freezable processed tofu was used in frozen foods such as Mabo-dofu (a Chinese dish of soybean curd with spicy minced meat), Agedashi dofu (deep-fried tofu in stock) and Miso soup, resulted in the smooth and soft texture like Kinugoshi tofu. Freeze-dried tofu was also prepared by an optimal formula of curdlan 0.5%, waxy corn starch 1% and a controlled freezing condition. The resulting tofu had a smooth and soft texture after reconstitution with hot water.