| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing bean curds using a coagulant containing magnesium chloride as a coagulating component by which tasty bean curds can always be prepared without a failure even in mass production by taking automation into account and to obtain the coagulant therefor. SOLUTION: A coagulant comprising an aqueous solution containing at least >=30 wt.% of magnesium chloride and dispersed in an emulsifying agent for a food having <=50 deg.C melting point or solidifying point is prepared. The resultant coagulant is then mixed with a soybean milk and the emulsifying agent for the food which is a dispersion medium for the coagulant is slowly dissolved in the soybean milk by physical stirring at the time of mixing thereof to regulate the rate at which the aqueous solution of the magnesium chloride is reacted with the soybean milk. Thereby, bean curds having a uniform skin texture and excellent in texture can stably be produced without a failure. |
