| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a delicious bean curd having elasticity, and hardly being destroyed by using a highly concentrated soybean milk. SOLUTION: This method for producing a bean curd comprises a step for producing a soybean milk having a normal concentration, a step for concentrating the soybean milk under a reduced pressure, a step for cooling the concentrated soybean milk to a temperature not reacting with a coagulant, and a step for adding the coagulant to the condensed and cooled soybean milk obtained at the previous step and heating the soybean milk with the added coagulant to coagulate the soybean milk. The concentrated soybean milk is obtained without releasing or deteriorating the flavor component included in the soybean milk, or without generating foams because the concentration is carried out under the reduced pressure. Even a fast-acting bittern can be sufficiently mixed therewith without causing the coagulation reaction because the coagulant is added after cooling the concentrated soybean milk. The coagulant in an increased amount can be added thereto because the soybean milk is concentrated, and when the soybean milk with the increased amount of the coagulant is heated and coagulated, the extremely delicious bean curd having an elasticity and a hardness, and smooth feeling with entirely no foam, providing a specific sense of mastication such as a readily cut feeling like an agar is produced. |
