| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a cellular Tofu (bean curd) containing voids and having unique palatability while keeping the smooth meltability in the palate similar to a silk-strained Tofu without using a thickener. <P>SOLUTION: Soya milk is bubbled immediately before or after the addition of a Tofu coagulant to include bubbles in the soya milk. The bubbled milk is passed through a static mixer (inline mixer) and filled in a Tofu container. The viscosity of the soya milk is 200-700 cp after the addition of the coagulant and the time between the addition of the coagulant and the filling in the container is ≤90 sec. A cellular Tofu can be produced by the method without using a thickener. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
