| 摘要 |
PURPOSE:To prepare a cased ''tofu'' (bean curd) having excellent taste, flavor and texture, without using a coagulant, by fermenting soybean milk inoculated with lactic bacteria in a closed vessel to attain the pH below a specific value, and adjusting the curd tension of the produced curd to a specific level. CONSTITUTION:Sterilized soybean milk is inoculated with lactic bacteria and mixed. The mixture is sealed in a vessel, and kept at a temperature optimum to the cultivation of inoculated lactic bacteria to ferment the soybean milk until the pH of the mixture decreases below the level designated by the formula (Y is the pH of the soybean milk after fermentation; X is the solid content of the soybean milk and is 5-16wt%). The closed vessel containing the fermented soybean milk is heated in a thermostatic bath at 60-95 deg.C for 10-100min to adjust the curd tension of the curd in the vessel to >=20. The vessel is, e.g. a polyethylene bottle manufactured by injection blow molding, a laminated sheet vessel made of a plastic- coated paper and a plastic layer having an aluminum foil inter-layer. |
