| 摘要 |
PURPOSE:To obtain a product having TOFU (soybean curd)-like physical proper ties as well as good flavor, by inoculating lactic acid bacterium into soymilk or granulated KURE and fermenting the soymilk, etc., while allowing to stand so as to lower pH and then subjecting the fermented product to heat steriliza tion. CONSTITUTION:Soy-milk or KURE available according to a conventional method is subjected to homogenization treatment by a homogenizer and the finely granu lated product is subjected to heat sterilization and then cooled to about 40 deg.C. Successively a lactic acid bacterium is inoculated into the granulated product and immediately packed in a desired vessel, sealed, allowed to stand and fermented. Kind of the lactic acid bacterium, inoculating amount, circumferential temperature, supplementally added amount of lactic acid, etc., are set in such a state as slowly passing through the range of pH 5.0-6.2 by acid formation by fermentation and is not limited. The vessel is all subjected to heat steriliza tion when the pH is lowered to the abovementioned range to provide the fermented soy-milk. |
