| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide fermented bean curd enabling frozen storage of texture similar to that of chilled fermented bean curd. <P>SOLUTION: A native gellan gum and a processed starch are added to a high-temperature soybean milk and a coagulating agent is added thereto to coagulate the soybean milk and the coagulated milk is heated and sterilized to produce the fermented bean curd and the fermented bean curd is frozen. <P>COPYRIGHT: (C)2003,JPO |
