| 摘要 |
PURPOSE: To obtain a bean curd excellent in taste, flavor and long period storage stability without deteriorating the quality by packing the bean curd, subjecting the packed bean curd to sterilization treatments such as a heat- resistant spore germination-stimulating treatment, and subsequently cooling the treated bean curd. CONSTITUTION: This method for producing a bean curd capable of being stored for a long period comprises packing the bean curd produced by a conventional method, subjecting the packed bean curd to a heat-resistant spore germination- stimulating treatment in a temperature zone of 60-100 deg.C for 1-60min to a heat- resistant spore germination treatment in a temperature zone of 10-60 deg.C for 1-180min, and subsequently to a sterilization treatment in a temperature zone of 60-100 deg.C for 1-40min, and finally cooling the treated bean curd. After the sterilization treatment, the bean curd is preferably stored at <= a room temperature. |
