A method of manufacturing cottony bean curd having freezing-durability, comprising the steps of acting a coagulant on soymilk, in which ungelatinized starch has been formulated, at a temperature lower than the gelatinization starting temperature of the starch and heating the resultant mixture during or after press-forming.

 
Web www.patentalert.com

< Process for preparing fat or oil containing unsaturated fatty acid

< Thickened quaternary ammonium compound sanitizer

> Nutritional formula containing select carotenoid combinations

> Beverage container

~ 00282