| abstract |
PURPOSE: To obtain a food like bean curd using effectively the whole components of milk, by adding whey protectin to milk, blending the milk with calcium sulfate as a coagulating agent, corn starch, and glucono delta lactone, followed by heating. n CONSTITUTION: Milk and whey protein, milk and defatted powdered milk and whey protein, or milk and defatted powdered milk and powdered egg white, are blended and homogenized to give a blend, which is mixed with calcium sulfate, corn starch, and glucono delta lactone, and fed to a molding box, sealed up, heated at 90°C for 40min and coagulated, and cooled. n COPYRIGHT: (C)1981,JPO&Japio |