| 摘要 |
PURPOSE:To improve taste of soybean curd and reduce denaturation by passage of time by adding metabolite of lactic bacterium to soymilk together with a protein-solidifying agent. CONSTITUTION:Lactobacteria of various kinds of bacterial strains are simultaneously cultured and metabolite and cultured mixture produced from bacterial cells during culture are heat-treated to give extract from bacterial cell and the resultant extract is filtered and the resultant product is added to soymilk together with a protein-solidifying agent and solidified at about 70 deg.C and then allowed to stand at ambient temperature. |
