| 摘要 |
PROBLEM TO BE SOLVED: To provide bean curd having a quality scarcely changed by the change in the kind of a bean milk and having a good flavor. SOLUTION: This method for producing bean curd comprises dispersing a bittern dispersion type coagulating agent in a high temperature soybean milk to cause a coagulation reaction. Therein, the temperature of the soybean milk used for the coagulation is controlled within the range of a soybean coagulation- starting temperature ±10 deg.C, and the solubility of the bittern dispersion type coagulating agent in the soybean milk is controlled so that the amount of magnesium dichloride dissolved in the soybean milk is <=60 wt.% one minute later after the dispersion, and 65-100 wt.% 10 minutes later. |
