| 摘要 |
PROBLEM TO BE SOLVED: To produce a firm process soybean food having a small residual amount to a coagulating agent and difficult to ooze out water. SOLUTION: This method comprises gradually coagulating a protein in a high-temperature soybean milk collected in a coagulating container 10 by mixing the coagulating agent to the soybean milk and mixing a large amount of warm water thereto before the coagulation is finished. Thereby, a condition in which the coagulating agent is flushed away by the warm water is made and even the soybean milk begun to coagulate in a block is crushed into a fine particle and precipitated. A coagulum is then generated in a state in which the precipitation is accumulated and water (a clear supernatant liquid) is separated and generated thereon. Thereafter, firm Tofu (a soybean curd) having a small residual amount of the coagulating agent and having a small water content is obtained by taking out the coagulum and performing pressure forming. |
