| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing bean curd having a creamy and smooth texture hardly giving a weighty feeling of the texture in spite of being rich without adding edible oil and an emulsifier, a thickener, etc., which are food additives, to soybean milk.SOLUTION: A method is provided for producing bean curd having a creamy and smooth texture hardly giving a weighty feeling of the texture in spite of being rich by using soybean milk with a composition having a protein content of 3.5%(w/w) or more and a content ratio of lipid/protein of 1.0 or more, and adding a coagulant according to a conventional method to attain coagulation. |
