| 摘要 |
PROBLEM TO BE SOLVED: To obtain a new tofu flavor food of drinking type which has not conventionally exited not by completely coagulating a soybean milk like a conventional tofu. SOLUTION: This method for producing a tofu flavor food is characterized in that when a soybean milk is mixed with a coagulant, packed into a container and coagulated, the mixing ratio of the soybean milk to the coagulant is adjusted so as to make the hardness of the obtained coagulated material <=approximately 1/3 that of an ordinary packed tofu. |
