| 摘要 |
PURPOSE:To prepare the subject bean curd resistant to the deterioration of quality by adding a coagulant to a soya milk, filling and sealing the mixture in a container formed by laminating a polyvinylidene chloride and an ethylene- vinyl alcohol resin and heating under pressure. CONSTITUTION:Soya milk prepared from soybeans pretreated to remove >=45% of soluble sugar is added with a coagulant such as magnesium chloride. The mixture is filled in a container produced by laminating a polyvinylidene chloride 2, an ethylene-vinyl alcohol resin 1 and a polypropylene resin 3, sealed with a plastic film, etc., having the same composition as the container, treated with a retort sterilizer at 120 deg.C for 40min and cooled to 30 deg.C in water to obtain the objective bean curd. |
