PROCESSED SOYBEAN FOOD AND METHOD OF PRODUCING THE SAME

摘要

A processed soybean food obtained by mixing a soybean milk having a concentration of 10% to 15% with a solidifying agent solution, which is prepared by dissolving a solidifying agent capable of solidifying proteins in the soybean milk in hot water in an amount 0.5 times by volume or more but not more than 1.5 times by volume larger than the volume of the soybean milk, and then dehydrating the thus obtained solidified matter until the water content thereof attains 60% or more but not more than 72% based on the total mass of the solidified matter. As the solidifying agent, use is made of an agent which contains at least one compound selected from magnesium chloride and calcium chloride at a ratio of 0.25% to 0.5% based on the mass of the soybean milk.