| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain an inorganic salt-based coagulant for bean curd (Tofu)/fried bean curd facilitating the coagulation of high-temperature soybean milk, and used for obtaining bean curd having uniform tissue and good flavor; and to provide a method for producing bean curd. <P>SOLUTION: The method for producing an inorganic salt-based coagulant comprises adjusting the inorganic salt-based coagulant to alkaline pH by changing a concentration rate or an amount of purified water added during a production process of a bittern or a food additive such as sodium bicarbonate so as to delay the reaction of the soybean milk to the coagulant to stably produce bean curd having uniform inner tissue and good flavor. In this method, the inorganic salt-based coagulant solution is heated at ≥60°C so as to stably produce the bean curd with uniform and smooth inner structure. <P>COPYRIGHT: (C)2004,JPO |
