| 摘要 |
PROBLEM TO BE SOLVED: To obtain an antifoaming agent, excellent in antifoaming power at the time of steaming and dropping a soybean milk and capable of manifesting good pH regulating effects and giving a bean curd and a fried bean curd of good quality by using a polyhydric alcohol ester of a fatty acid and a water-soluble alkali metal compound as essential components. SOLUTION: This antifoaming agent is obtained by using (A) a polyhydric alcohol ester of a fatty acid, preferably one or more of glycerol esters of the fatty acids rich in palmitic acid or stearic acid and (B) a water-soluble alkali metallic compound, preferably sodium carbonate as essential components. |
