PROBLEM TO BE SOLVED: To provide frozen bean curd having rapidly improved potassium content compared to conventional frozen bean curd and a manufacturing method therefor.SOLUTION: There are provided frozen bean curd having the potassium content of 300 mg/100 g to 2600 mg/100 g and food containing the same as a raw material. There is provided a method for manufacturing the frozen bean curd having the potassium content of 300 mg/100 g to 1800 mg/100 g by conducting swelling and softening processing with using potassium carbonate of 0.7 to 2.5% (w/v) and a processing liquid of pH 6.8 to 9.0. There is provided a method for manufacturing the frozen bean curd having the potassium content of 300 mg/100 g to 2600 mg/100 g by conducting swelling and softening processing with using a processing liquid containing potassium chloride of 1 to 4% (w/v).COPYRIGHT: (C)2015,JPO&INPIT【課題】従来の凍り豆腐に比較してカリウム含量が飛躍的に改善されている凍り豆腐及び、その製造方法を提案する。【解決手段】カリウム含量が300mg/100g~2600mg/100gの凍り豆腐及び、これを原料に含む食品。炭酸カリウム0.7~2.5%(w/v)、pH 6.8~9.0の加工液を用いた膨軟加工を行って、カリウム含量が300mg/100g~1800mg/100gの凍り豆腐を製造する方法。塩化カリウムを1~4%(w/v)含有する加工液を用いた膨軟加工を行って、カリウム含量が300mg/100g~2600 mg/100gの凍り豆腐を製造する方法。【選択図】なし
