| 摘要 |
PURPOSE: To improve surface of TOFU (soybean curd) and eliminate rough texture by increasing water-holding capacity and making structure of TOFU uniform and preventing taste of soybean from removing. CONSTITUTION: Plural coagulating agents different in coagulating properties are added to soybean milk 1 having >=3% protein concentration in the order from a coagulating agent having small coagulating property to a coagulating agent having large coagulating property to coagulate and produce TOFU. Since the soybean milk 1 having >=3% concentration of protein is used in this manner, the coagulated protein structure becomes dense and water holding capacity is made large. At first, a protein is softly coagulated by the coagulating agent having small coagulating property to provide stickiness to soybean milk 1 and then, the coagulating agent having large coagulating property is added thereto to prevent precipitation of coagulated particles of the coagulating agent having large coagulating property and uniformly coagulate protein in a container. Thereby, the structure of the produced TOFU is made uniform. |
