| 摘要 |
PROBLEM TO BE SOLVED: To obtain a bittern bean curd having unique taste and high freeze- resistance by dissolving a small amount of an animal collagen substance in a hot soya milk, cooling the solution, adding and dissolving a magnesium chloride-based coagulating agent and coagulating the mixture by heating. SOLUTION: The objective bean curd is produced by dissolving 0.05-0.15 wt.% of an animal collagen substance to a hot soya milk of preferably 50-80 deg.C, preferably further dissolving 0.5-3 wt.% of a water-soluble oligosaccharide or water-soluble oligosaccharide and polysaccharide, cooling the solution preferably to <=7 deg.C, adding and dissolving a magnesium chloride-based coagulating agent to the solution maintained at a low temperature and reheating at 70-80 deg.C to effect the coagulation of the mixture. |
