| 摘要 |
PROBLEM TO BE SOLVED: To establish a new technique by which a high-quality bean curdy coagulated material of a soybean milk having a good hardness, good shape retaining properties and a good texture can be produced without using a specific additive such as a coagulant. SOLUTION: The viscosity after heat treatment of a soybean milk at 20 deg.C is >=120 cP and the high pressure treatment of the soybean milk after the heat treatment is carried out under >=5,000 kg/cm<2> pressure to coagulate the soybean milk when heat-treating a GO (a ground liquid of soybeans soaked in water) prepared by a conventional method or the soybean milk separated therefrom so as to provide 90-105 deg.C material temperature, then coagulating the resultant soybean milk and producing a coagulated material of the soybean milk. |
