| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a dispersion type natural water bean curd coagulant and a method for producing the same. <P>SOLUTION: The dispersion type bean curd coagulant is produced by the method that includes saturating crude brine magnesium chloride to high magnesium concentration, and causing a phase transition at a low temperature and high speed to maintain a stable dispersed state over a long period of time. Natural water containing magnesium chloride which is a fast-acting coagulant, as a main component is minutely and uniformly dispersed in fat and oil and stabilized in a W/O (water in oil) state, and when this water is added to soybean milk, coagulation speed can be delayed to produce bean curd of high quality. Bean curd of high quality can be produced in an existing mass-production facility using the natural water. <P>COPYRIGHT: (C)2013,JPO&INPIT |
