| 摘要 |
PROBLEM TO BE SOLVED: To obtain a frozen ground soya milk capable of easily forming a bean curd having excellent springiness and taste, remarkably reducing the labor of a bean curd producer and constantly giving homogeneous bean curd by heating Go (juice produced by grinding soaked soybean together with lime) under specific condition, separating bean curd refuse and freezing the obtained soya milk. SOLUTION: This soya milk is produced by heating Go at 45-65 deg.C instantaneously or for <=20min, preferably at 55-65 deg.C for 3-7min, the produced bean curd refuse is separated from the milk and the obtained soya milk is subjected to freeze-drying. Generally, soybean is soaked with water until the wet weight becomes 2.2 times the dry weight and the soaked soybean is ground with a grinder, mixer, etc., while adding water thereto. The separation of the bean curd refuse from the soya milk is preferably carried out without cooling. The soya milk may be concentrated before freezing. The soya milk can be concentrated to Brix 45. The objective ground milk is preferably stored at <=-30 deg.C. |
