| 摘要 |
PROBLEM TO BE SOLVED: To solve the problem that adjustment in concentration of soymilk by water addition or concentration brings only limited quality to the soymilk, the adjustment being conducted by a soybean curd maker, to make it difficult to develop a new use of soymilk.SOLUTION: Unheated soymilk is freezed and defrosted to make the soymilk separate into at least two upper and lower layers. By making use of the separation, composition-different soymilk is prepared. |
