| 摘要 |
PURPOSE:To stably produce a soybean curd (TOFU) having elasticity and good taste by solidifying soybean milk under high pressure. CONSTITUTION:Soybean milk obtained by ordinary method or freshly squeezed soybean milk is packed and hermetically sealed and solidified under >=2000kg/cm<2> pressure and sterilized to provide the objective processed food of soybean. The soybean milk is mixed with a solidifying agent before the treatment under high pressure to provide the objective TOFU (soybean curd) having more excellent taste and texture than conventional TOFU. Solidifying state, texture, etc., can be controlled by enhancing solid content of soybean milk. A method condensing the soybean milk or a method adding a vegetable protein thereto is used as a method for enhancing the solid content of soybean milk. By these methods, TOFU and a new soybean processed food having elasticity and good taste can stably be produced. |
