| 摘要 |
PROBLEM TO BE SOLVED: To produce a bean curd not only preservable for a long period but also having a moderate hardness and good in flavor. SOLUTION: This method for producing an aseptic bean curd filled in a container comprises a sterilizing step for keeping a soybean milk at 70-85 deg.C for 10-20 min, cooling the soybean milk to 30 deg.C, keeping the cooled soybean milk for 20-40 min, germinating sporulating bacteria therein, heating the soybean milk containing the germinated sporulated bacteria at 128-135 deg.C for 4 see and sterilizing the soybean milk, a filling step for keeping the sterilized soybean milk at <=20 deg.C mixing an aqueous solution of magnesium chloride therewith, filling the prepared mixture liquid in an aseptic container in an aseptic atmosphere and hermetically sealing the container and a coagulating step for heating the hermetically sealed container and coagulating the mixture liquid in the container. |
