| 摘要 |
PURPOSE:To obtain bean curd useful as silk-strained bean curd, having excellent taste and texture by blending soybean milk having a relatively high temperature with a specific coagulant, transporting the soybean milk in a trough-shaped coagulation bath, regulating temperature of the coagulation bath to uniformly coagulate the soybean milk or maintaining the soybean milk at a temperature when the coagulant is added. CONSTITUTION:Soybean milk having a relatively high temperature (preferably about 90 deg.C) is blended with a coagulant consisting essentially of glucono delta lactone in a given ratio (preferably about 3g coagulant based on 1,000cc soybean milk), successively and continuously transported in a trough-shaped coagulation bath, regulated or heated at a temperature (preferably 90-92 deg.C) to coagulate the soybean milk in the coagulation bath uniformly without unevenness or maintained at the temperature at which the coagulant was added to the soybean milk and coagulated to give the objective bean curd. |
