| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject bean curd having high-grade feeling just like 'chawan-mushi' (pot-steamed hotchpotch), and to provide a method for producing the bean curd so as to have the bean curd adhered to the commodity pack wall, and also causing no syneresis after being coagulated. SOLUTION: This method for producing a commodity packed-bean curd comprises adding a quick-acting coagulant to highly thick soybean milk while keeping the milk within a coagulation delay temperature range, stirring the resultant milk until the partial coagulation phenomenon of the soybean milk protein starts followed by stopping stirring at once and pouring the resultant milk into a commodity pack, and then subjecting the pack to two-stage heat treatment of high-intensity heating and low-intensity heating. It is preferable to add ingredient(s) to the above soybean milk. |
