JP2017195846A - Method of producing frozen soybean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing frozen soybean curd capable of obtaining the same texture and taste after defrosting as that before freezing without improving a constituent and a production method of soybean curd itself, and a cryopreservation method of soybean curd.SOLUTION: A method of producing frozen soybean curd comprises: contacting soybean curd with a dispersed liquid containing an organic acid monoglyceride; and freezing the soybean curd attached with the dispersed liquid. The dispersed liquid is preferably contained in a seasoning liquid of soybean curd. The soybean curd is preferably contacted with a saccharide together with the dispersed liquid. The dispersed liquid preferably contains a sucrose fatty acid ester and/or a polyglyceryl fatty acid ester.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing frozen tofu and a method for freezing and preserving tofu, and a method for producing frozen tofu that provides a texture and taste equivalent to those that are not frozen, even if the commercially available tofu is thawed after freezing The present invention relates to a method for freezing tofu.

  It is well known that when generally produced tofu is frozen and thawed, a so-called void is formed, which is transformed into a sponge and the original texture and taste of tofu cannot be obtained. Since tofu does not last for a long time, various studies have been made on methods for producing frozen tofu.

  For example, Patent Document 1 proposes a method of imparting freezing tolerance to tofu by adding starch having an average particle size of 10 μm or less to soy milk during the production of tofu. Further, Patent Document 2 proposes a method of freezing soybean milk, an enzyme having an action to settle proteins, and starch by mixing them at a predetermined ratio and solidifying them to make tofu. Patent Document 3 proposes a method in which an emulsion obtained by adding a specific amount of soybean powder or collagen powder to water and stirring the mixture is heated and filtered and then frozen. Further, Patent Document 4 proposes a method in which soymilk having a specific solid content concentration is kept at a constant temperature, starch, trehalose, bittern, and transglutaminase are added, followed by heating and freezing.

  However, all of these methods impart freeze resistance by improving the components and production method of tofu itself, and a method for freezing generally commercially available tofu is not disclosed. .

JP-A-11-169128 JP 2003-52326 A JP 2003-325123 A JP-A-2005-21070

  It is an object of the present invention to provide a method for producing frozen tofu and a method for cryopreserving tofu that can provide the same texture and taste as those of tofu before freezing even after thawing without improving the components and production method of the tofu itself. And

As a result of investigations by the present inventors, it was found that the above problem can be solved by bringing the dispersion containing organic acid monoglyceride into contact with tofu and freezing the tofu to which the dispersion has adhered.
That is, the gist of the present invention is as follows.

[1] A method for producing frozen tofu, which comprises bringing a dispersion containing an organic acid monoglyceride into contact with tofu and freezing the tofu to which the dispersion has adhered.
[2] The method for producing frozen tofu according to [1], wherein the dispersion is contained in a tofu seasoning liquid.
[3] The method for producing frozen tofu according to [1] or [2], wherein a saccharide is brought into contact with tofu together with the dispersion.
[4] The method for producing frozen tofu according to any one of [1] to [3], wherein the dispersion contains a sucrose fatty acid ester and / or a polyglycerol fatty acid ester.
[5] The method for producing frozen tofu according to any one of [1] to [4], wherein the dispersion containing organic acid monoglyceride and tofu are brought into contact with each other and heated and then frozen.
[6] A method for cryopreserving tofu, comprising bringing a dispersion containing an organic acid monoglyceride into contact with tofu and freezing the tofu to which the dispersion has adhered.

  According to the present invention, it is possible to produce frozen tofu that has the same texture and taste as that of tofu before freezing after thawing without improving the components and production method of tofu itself. For this reason, it becomes possible to perform a freezing process with respect to commercially available tofu, and the preservation | save and distribution | circulation range of tofu can be expanded significantly.

Hereinafter, embodiments of the present invention will be described in detail.
The description of the constituent elements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not specified in these contents unless it exceeds the gist.

The method for producing frozen tofu according to the present invention is characterized in that a dispersion containing an organic acid monoglyceride is brought into contact with tofu and the tofu to which the dispersion is adhered is frozen.
The method for freezing and preserving tofu according to the present invention is characterized in that a dispersion containing an organic acid monoglyceride is brought into contact with tofu and the tofu to which the dispersion is adhered is frozen.

1. Tofu frozen in the present invention is produced by coagulating with soy milk bittern or other coagulant for tofu according to a conventional method for producing tofu, and there is no particular limitation, and a commercially available product can be used as it is. .

The present invention can be applied not only to freezing tofu alone, but also to freezing tofu together with vegetables, meat, fish, mushrooms and other ingredients.
The tofu is cut into a suitable size according to the type of cooking, and is preferably seasoned by heating and then subjected to freezing.

2. Dispersion containing organic acid monoglyceride The dispersion containing the organic acid monoglyceride used in the present invention (hereinafter sometimes referred to as organic acid monoglyceride-containing dispersion) will be described.

  The organic acid monoglyceride according to the present invention has a structure in which one molecule of fatty acid and one molecule of organic acid are bonded to one molecule of glycerin, and is generally obtained by reacting an acid anhydride of an organic acid with a fatty acid monoglyceride. . The reaction is usually carried out under solvent-free conditions. For example, in the reaction of succinic anhydride and a monoglyceride having 18 carbon atoms, the reaction is completed in about 90 minutes at a temperature of about 120 ° C. The organic acid monoglyceride thus obtained is usually a mixture containing an organic acid, unreacted monoglyceride, diglyceride and other oligomers. In the present invention, such a mixture may be used as it is, and when it is desired to increase the purity of the organic acid monoglyceride, a commercially available product as a distilled monoglyceride may be used. Moreover, you may use what the organic acid part was partially neutralized.

  Examples of the organic acid constituting the organic acid monoglyceride include succinic acid, citric acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, fumaric acid, acetic acid, and lactic acid. Among these, succinic acid, citric acid and diacetyltartaric acid used for food applications are preferable, and succinic acid is particularly preferable from the viewpoint of flavor.

  Examples of the fatty acid that constitutes the organic acid monoglyceride derived from the fatty acid monoglyceride include, for example, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, and the like, having 8 to 22 carbon atoms. Or an unsaturated fatty acid is mentioned. Among these, fatty acids mainly composed of stearic acid are preferable from the viewpoint of flavor, and those in which 70% by weight or more of the constituent fatty acids are stearic acid are particularly preferable.

  As an organic acid monoglyceride, only 1 type may be used and 2 or more types from which the organic acid and fatty acid which comprise this differ may be used.

  The mixture of the above-mentioned organic acid monoglyceride and water can take various phase states depending on the quantitative ratio and temperature change. Among these phase states, in the present invention, it is preferable to use a lamellar structure (lamellar liquid crystal structure).

  A lamellar structure is a structure in which when organic acid monoglyceride is dispersed in water, two molecules of organic acid monoglyceride have hydrophilic groups facing the water side, and hydrophobic groups (fatty acids) face each other, which expands two-dimensionally. That is.

  It is known that organic acid monoglycerides easily form a lamellar structure in a wide range from a low concentration to a high concentration region. For example, succinic acid stearic acid monoglyceride forms a lamellar structure in a high concentration region such as a concentration of about 35 to 85% by weight and a temperature of 50 ° C. or higher in the sodium salt state. In this case, a state where the lamellar structure is overlapped in multiple layers is recognized, and the viscosity of the aqueous solution is increased. When the concentration is higher than 85% by weight, the solid state is obtained. When the concentration is lower than 35% by weight, the lamellar structure is dispersed in the aqueous solution and the viscosity is relatively small. In consideration of workability and the like, it is preferable to form a lamellar structure in a low concentration and high temperature region.

  The lamellar structure can be prepared as a dispersion by dispersing an organic acid monoglyceride in a dispersion medium such as water, physically stirring and heating. The heating temperature at this time is the temperature of the dispersion, and is usually 45 ° C. or higher, preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 80 ° C. or lower, more preferably 70 ° C. or lower. For the above physical dispersion, for example, it is preferable to slowly stir using an anchor mixer or the like in order to avoid mixing of bubbles.

  The content of the organic acid monoglyceride in the dispersion for producing the lamella structure thus obtained (hereinafter sometimes referred to as the lamella structure dispersion) is usually 0.1% by weight or more, preferably 1 % By weight or more, more preferably 5% by weight or more, usually 99.9% by weight or less, preferably 60% by weight or less, more preferably 40% by weight or less, still more preferably 30% by weight or less, particularly preferably 20% by weight or less. It is.

  Furthermore, in order to improve the stability of the lamellar structure or to improve the dispersibility in water, one or more emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester can be used. The stabilized lamella structure retains a large amount of water between layers due to the strong hydration power of the hydrophilic group portion.

  When using an emulsifier, specifically, a dispersion in which the emulsifier is dispersed in a dispersion medium such as an aqueous solution of ethanol, water, and sugar may be mixed with the lamellar structure aqueous dispersion, or directly The emulsifier may be added to the lamella structure aqueous dispersion.

  The content of the organic acid monoglyceride in the organic acid monoglyceride-containing dispersion is usually 0.1% by weight or more, preferably 1% by weight or more, more preferably 3% by weight or more, usually 50% by weight or less, preferably 20% by weight. Hereinafter, it is more preferably 10% by weight or less, particularly preferably 5% by weight or less. When the content of the organic acid monoglyceride is excessively small, the effect of preventing freezing denaturation is insufficient, and when it is excessively large, the organic acid monoglyceride may not be uniformly dispersed in water (dispersion medium).

  The organic acid monoglyceride-containing dispersion may contain one or more emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester. In particular, when an organic acid monoglyceride is used as a lamellar structure, the stability of the lamellar structure can be enhanced as described above by using an emulsifier.

  As the sucrose fatty acid ester used in the organic acid monoglyceride-containing dispersion, those having high hydrophilicity, excellent water dispersibility, and a high viscosity aqueous dispersion at high temperature are preferable. Specifically, such sucrose fatty acid esters include sucrose fatty acids having, as constituent fatty acids, saturated or unsaturated fatty acids having 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid and the like. Examples include esters. In these, what has a C14-C18 saturated fatty acid is preferable from a viewpoint of flavor or oxidation stability. Moreover, what has the fatty acid whose 70 weight% or more of constituent fatty acid is a stearic acid is still more preferable from the point of flavor. In terms of hydrophilicity, sucrose fatty acid esters having an HLB value of usually 5 or more, preferably 8 or more, and usually 18 or less, preferably 15 or less are preferred.

  The polyglycerin fatty acid ester used in the organic acid monoglyceride-containing dispersion is also preferably one having a high hydrophilicity, excellent water dispersibility, and a high viscosity aqueous dispersion at the same temperature as the sucrose fatty acid ester. As such polyglycerin fatty acid ester, those having an average degree of polymerization of polyglycerin of usually 2 to 20, particularly 3 to 10 are preferred. Moreover, the polyglycerin fatty acid ester in which the constituent fatty acid of the polyglycerin fatty acid ester has a saturated or unsaturated fatty acid having 14 to 22 carbon atoms, like the sucrose fatty acid ester, is preferable. A polyglycerin fatty acid ester in which 70% by weight or more of the constituent fatty acid is stearic acid is more preferable from the viewpoint of flavor. From the viewpoint of hydrophilicity, polyglycerol fatty acid esters having an HLB value of usually 5 or more, preferably 9 or more, and usually 18 or less, preferably 16 or less are preferred.

  When an emulsifier such as sucrose fatty acid ester or polyglycerin fatty acid ester is used, the content of the emulsifier in the organic acid monoglyceride-containing dispersion is usually 0.1% by weight or more, preferably 1% by weight or more, more preferably 2% by weight. % Or more, more preferably 3% by weight or more, usually 50% by weight or less, preferably 20% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less. When the content of the emulsifier is within this range, the water dispersibility of the lamellar structure of the organic acid monoglyceride is further improved.

  In the organic acid monoglyceride-containing dispersion, the content (weight ratio) of the emulsifier with respect to the organic acid monoglyceride is usually 500: 1 to 1: 500, preferably 100: 1 to 1: 100, more preferably 3: 1. The range is ˜1: 3. The content (weight ratio) of the emulsifier with respect to the organic acid monoglyceride is more preferably 1: 1, but more preferably the organic acid monoglyceride is more than the emulsifier. It is preferable to contain 2 times or more, and it is more preferable to contain 2 times or more.

  The organic acid monoglyceride-containing dispersion used in the present invention may contain one or more saccharides, and by including the saccharide, the dispersion stability of the lamellar structure becomes good.

  The sugar is not particularly limited, and sugars and sugar alcohols such as sugar, glucose, isomerized sugar, maltose, trehalose, sorbitol, maltitol, lactitol, erythritol; various oligosaccharides; and mixtures thereof can be used. Of these, oligosaccharides are preferred.

  Examples of the oligosaccharide include maltooligosaccharide (preferably having a polymerization degree of 3 to 7), nigerooligosaccharide, isomaltooligosaccharide, panose oligosaccharide, gentiooligosaccharide, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, dairy oligosaccharide, and syrup thereof. Is mentioned. The above saccharides are appropriately selected and used according to the purpose, and oligosaccharides and sugar alcohols are preferable when improving the freezing tolerance, and among these oligosaccharides, maltooligosaccharides are preferable.

  The saccharide is preferably used as an aqueous solution of saccharide. For example, in the case of syrup, it can be used as it is.

  When the above emulsifier and saccharide are used, the above-mentioned emulsifier dispersion and saccharide aqueous solution may be mixed and then mixed with an aqueous dispersion in which an organic acid monoglyceride is dispersed, such as a lamellar structure aqueous dispersion. After adding saccharide to the dispersion of the emulsifier or adding the emulsifier to the aqueous solution of saccharide, these dispersion or aqueous solution and an aqueous dispersion in which an organic acid monoglyceride such as a lamellar structure aqueous dispersion is dispersed may be mixed. Good.

  When mixing an aqueous dispersion in which an organic acid monoglyceride such as a lamellar structure aqueous dispersion is dispersed with an emulsifier dispersion, an aqueous solution of saccharides, or a mixture thereof, an emulsifier dispersion, an aqueous solution of saccharides, or a mixture thereof. May be heated to 45 ° C. or higher, preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 80 ° C. or lower, more preferably 70 ° C. or lower.

  When saccharides are used, the saccharide content in the organic acid monoglyceride-containing dispersion is usually 35% by weight or more, preferably 40% by weight or more, and usually 85% by weight or less, preferably 60% by weight or less. When the saccharide content is at least the above lower limit, the dispersion stability of the lamellar structure is further improved, and when it is at most the above upper limit, crystals are precipitated depending on the type of sugar or the viscosity is increased. Doing so is less likely to occur.

  In the organic acid monoglyceride-containing dispersion, the saccharide content relative to the organic acid monoglyceride is preferably in the range of organic acid monoglyceride: saccharide (weight ratio) = 10: 7 to 1: 850, more preferably 1. : The range is 4 to 1:20.

  As long as the effects of the present invention are not impaired, the organic acid monoglyceride-containing dispersion contains one or two known compounding agents such as emulsifiers, sweeteners, fragrances, vitamins, antioxidants, and alcohols other than those described above. The above may be included. Examples of other emulsifiers include lecithin, lysolecithin, glycerin fatty acid ester, sorbitan fatty acid ester and the like.

  The content of water (dispersion medium) in the organic acid monoglyceride-containing dispersion is usually 30% by weight or more, preferably 35% by weight or more, more preferably 40% by weight or more, usually 80% by weight or less, preferably 60% by weight. It is as follows. If the water content is too small, the workability deteriorates due to an increase in the viscosity of the aqueous dispersion, and if it is too much, the amount of lamellar structure is relatively reduced, and the effect of preventing freezing and denaturation may be reduced.

  Whether or not the lamella structure is formed can be easily confirmed by observation with a polarizing microscope, for example. If there is a lamella structure, a polarization cross can be seen. Furthermore, the fine structure of the lamella structure can be observed by observation with an electron microscope. For example, a sample is frozen with liquid nitrogen, cleaved under high vacuum conditions, and a replica of the sample is produced by depositing metal on the cleaved surface, and observed with a transmission electron microscope (TEM). Thereby, a layered lamellar structure can be observed.

  As described in detail below, in the present invention, the organic acid monoglyceride-containing dispersion is brought into contact with tofu, and the tofu on which the organic acid monoglyceride-containing dispersion is adhered can be frozen to prevent freezing and denaturation of tofu. A texture and flavor equivalent to tofu before freezing can be obtained. Therefore, the organic acid monoglyceride-containing dispersion liquid can be used as a freezing denaturation inhibitor for tofu.

3. Application to Tofu In the present invention, the organic acid monoglyceride-containing dispersion is brought into contact with tofu, and the tofu to which the organic acid monoglyceride-containing dispersion is attached is frozen.
The organic acid monoglyceride-containing dispersion is preferably contained in the tofu seasoning and brought into contact with the tofu, and the organic acid monoglyceride-containing dispersion is preferably brought into contact with the saccharide.
In addition, after the organic acid monoglyceride-containing dispersion is brought into contact with tofu and attached in this manner, it is preferably heated and then frozen.

  The organic acid monoglyceride-containing dispersion liquid is contained in the tofu seasoning liquid, brought into contact with the tofu and attached thereto, and then heated, specifically, when cooking according to the tofu cooking method, the seasoning liquid The organic acid monoglyceride-containing dispersion liquid, preferably the organic acid monoglyceride-containing dispersion liquid and the saccharide are added and mixed, and the seasoning liquid is used for cooking.

  The amount of the organic acid monoglyceride-containing dispersion added varies depending on the tofu cooking method, but the weight of the organic acid monoglyceride-containing dispersion with respect to the tofu weight is about 0.1 to 10% by weight, and the organic acid monoglyceride-containing dispersion with respect to the tofu weight It is preferable to add to a seasoning liquid so that it may become 0.0001 to 2 weight% as a weight of the organic acid monoglyceride in it.

When saccharides are used together with the organic acid monoglyceride-containing dispersion, it is preferable that the saccharide and the organic acid monoglyceride-containing dispersion are mixed in advance and then added to the seasoning liquid.
In this case, as the saccharide, one or two or more of those exemplified as the saccharide that may be contained in the organic acid monoglyceride-containing dispersion can be used, and preferably a maltooligosaccharide (preferably having a polymerization degree of 3 to 7). .

  When saccharides are used in combination, it is preferable to use a solution in which an organic acid monoglyceride-containing dispersion is added and dissolved in an aqueous saccharide solution of about 30 to 90% by weight. The amount of saccharide added varies depending on the cooking method of tofu, but it is preferably about 1 to 10 times by weight with respect to the organic acid monoglyceride-containing dispersion, and particularly with respect to the organic acid monoglyceride in the organic acid monoglyceride-containing dispersion. It is preferable to use about 0.001 to 2 times by weight. By using saccharides together with the organic acid monoglyceride-containing dispersion, the flavor after thawing can be made even better.

  Specific methods for applying the organic acid monoglyceride-containing dispersion to tofu dishes include the following.

(1) Mapo tofu Organic acid monoglyceride-containing dispersion, or organic acid monoglyceride-containing dispersion and sugar tofu seasoning liquid, and tofu cut into an appropriate size are put in a pan, as necessary. Add the pre-fried minced meat, chopped green onions, green peas and other ingredients, and seasonings and heat to make mapo tofu.

(2) Miso soup with tofu, soups Organic acid monoglyceride-containing dispersions, organic acid monoglyceride-containing dispersions and miso soups with added sugar and soup seasonings, and tofu cut into appropriate sizes as needed Add green onions, other vegetables, fried oil, etc. (these may be cooked separately in advance) and heat to make miso soup with tofu or soup with tofu.

(3) Stir-fried products with tofu and, if necessary, fried green onions, meat, and other ingredients, if necessary, stir-fry them with oil. Dispersion containing organic acid monoglyceride or dispersion containing organic acid monoglyceride Add the seasoning liquid for the stir-fry to which the liquid and saccharides are added and stir-fry to make a stir-fry with tofu.

(4) Tofu sauce Tofu cut into an appropriate size is added with an organic acid monoglyceride-containing dispersion, or an organic acid monoglyceride-containing dispersion and saccharides, but boiled in juice. Pour the sauce with vegetables, meat, mushrooms, seafood, etc. separately cooked here. In this case, the organic acid monoglyceride-containing dispersion, or the organic acid monoglyceride-containing dispersion and the saccharide may be added to the tofu instead of the tofu, and added to both the tofu and the tofu. May be.

  For other tofu boiled foods, steamed foods, and deep-fried foods, use an organic acid monoglyceride-containing dispersion or a mixture of organic acid monoglyceride-containing dispersion and saccharides in the seasoning liquid. What is necessary is just to heat.

4). Freezing The tofu after the heat treatment is frozen and stored, for example, by cooling to −15 ° C. to −30 ° C. according to a conventional method. At this time, both slow freezing and quick freezing can be employed, but quick freezing is preferable because it can suppress the coarsening of ice crystals.

5. Thawing As a method of thawing frozen tofu produced according to the present invention, depending on the type of tofu dish and the type of heat treatment, natural thawing by leaving at room temperature, thawing in a refrigerator overnight to leave in a refrigerator, Thawing with a microwave oven, thawing with running water or hot water (boiling water) can be employed.

  Examples The present invention will be described more specifically with reference to examples. However, the present invention is not limited to the description of the following examples unless it exceeds the gist.

(Production Example 1)
HLB11 sucrose stearate ("Ryoto (registered trademark) sugar ester S-1170" manufactured by Mitsubishi Chemical Foods Co., Ltd.) 3.5 parts at room temperature as an aqueous solution of maltooligosaccharide (Santo Starch Kogyo Co., Ltd. ”, Dispersed in 68 parts of a mixture of 60 parts of malto-oligosaccharide solid content of 72% by weight and 8 parts of water, heated with stirring and heated to 75 ° C. (hereinafter referred to as“ oligosaccharide liquid ”).

  On the other hand, 3.5 parts of succinic acid monoglyceride ("Poem B-30" manufactured by Riken Vitamin Co., Ltd., using stearic acid as a fatty acid) was dispersed in 25 parts of demineralized water and stirred while raising the temperature to 60 ° C to obtain a lamellar structure An aqueous dispersion of the body was obtained.

  The oligosaccharide solution was cooled to 55 ° C., and the aqueous dispersion of the lamellar structure of the succinic monoglyceride was added and stirred for 20 minutes. Next, an aqueous dispersion of a lamellar structure was prepared by cooling to 45 ° C. (hereinafter referred to as “Composition A”). In addition, confirmation of the lamella structure of the succinic acid monoglyceride of the composition A was performed by observation with a polarizing microscope. A polarization cross was observed in the photograph of the polarizing microscope, and it was found that the composition A had a lamellar structure.

  This composition A contains 3.5% by weight of sucrose stearate, 43% by weight of maltooligosaccharide, and 3.5% by weight of a lamellar structure of succinic monoglyceride.

Example 1
6.8 g of the composition A produced in Production Example 1 was added to and mixed with 120 g of a commercially available seasoning solution for mapo tofu (majo tofu base, manufactured by Marumiya Co., Ltd.).

To the pan, 220 g of tofu previously cut in a dice shape and the seasoning solution for mapo tofu to which the above composition A was added were added. When the seasoning solution for mapo tofu was boiled, it was boiled for 1 minute while mixing the whole. Thereafter, 10 g of chopped long onion and 0.5 g of flower buds were added and lightly mixed to obtain mapo tofu.
This mapo tofu was put in a heat-resistant bag and frozen. The frozen mapo tofu was thawed in a hot water bath and examined for texture and taste. As a result, the tofu after thawing was free from voids and had a smooth surface and was as delicious as before freezing.

(Example 2)
A solution prepared by dissolving 6.8 g of the composition A in 30.4 g of an aqueous solution of maltooligosaccharide (“Oligose” manufactured by Sanwa Starch Kogyo Co., Ltd., malto-oligosaccharide solid content: 72% by weight) Frozen mapo tofu was produced and then thawed in the same manner as in Example 1 except that it was added to and mixed with 120 g of Nomoto, Marumiya Co., Ltd.
The tofu after thawing had no voids and smooth surface, and was as delicious as before freezing. Further, the scent of the florets was better than that of Example 1.

(Comparative Example 1)
A frozen mapo tofu was produced in the same manner as in Example 1 except that the composition A was not added to and mixed with the mapo tofu seasoning liquid, and then thawed.
The tofu after thawing had a void and was not delicious.

Claims (6)

A method for producing frozen tofu,
Contact the dispersion containing organic acid monoglyceride with tofu,
A method for producing frozen tofu characterized by freezing the tofu to which the dispersion has adhered.   The method for producing frozen tofu according to claim 1, wherein the dispersion is contained in a tofu seasoning liquid.   The manufacturing method of the frozen tofu of Claim 1 or 2 which makes saccharides contact with tofu with this dispersion liquid. The dispersion contains a sucrose fatty acid ester and / or a polyglycerol fatty acid ester,
The manufacturing method of the frozen tofu as described in any one of Claims 1-3. Contact the dispersion containing organic acid monoglyceride with tofu,
The manufacturing method of the frozen tofu as described in any one of Claims 1-4 which freezes after heating. Contact the dispersion containing organic acid monoglyceride with tofu,
A method for freezing and preserving tofu comprising freezing the tofu to which the dispersion has adhered.