| 摘要 |
PURPOSE:To obtain the subject soybean curd free from unevenness of quality by seeding lactic acid bacillus on soybean milk prepared from a soybean from which most part of soluble sugar is removed, charging the soybean milk into a vessel, closing the vessel, carrying out lactic fermentation, then coagulating the fermentated material by heating and utilizing lactic acid bacillus in place of a coagulant. CONSTITUTION:Lactic acid bacillus is seeded on a soybean milk prepared from a soybean from which 60-80wt.% soluble sugar is removed and the soybean milk is charged into a vessel. The vessel containing the soybean milk is closed and lactic fermentation is carried out. The fermentated material is then coagulated by heating, thus obtaining the objective soybean curd. In addition, the removal of the soluble sugar is recommendably carried out, e.g. by immersion at 50-55 deg.C for 6-10hrs. in case of a non-peeled soybean and at 30-55 deg.C for 2-10hrs. in case of a peeled soybean. |
