| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing an unconventional epoch-making bean curd by which the bean curd capable of enjoying an entirely different texture from that of a conventionally marketed bean curd such as a cotton- strained or a silk-strained bean curd can be produced and the texture thereof in a place for actually eating the bean curd is not changed from that just at the time of finish at all even by performing a processing for the purpose of long-term preservation such as freezing processing or retort processing. SOLUTION: Curdlan, a tapioca starch and a coagulant are added to a soybean milk and stirring treatment is subsequently carried out to create a mixture, which is then heat-treated in an intact state containing bubbles to produce a bean curd. |
