| 摘要 |
PURPOSE:To reduce soybean smell naturally held by beam curd and acid taste and acid smell due to a coagulant and obtain the bean curd having improved flavor, by incorporating an autolyzate of a solid KOJI with uncoagulated soybean milk before coagulation in producing the bean curd. CONSTITUTION:An enzyme, e.g. amylase, protease or hemicellulase, is added if necessary to a solid KOJI, e.g. rice koji, barley koji or soybean koji, and autolysis is carried out at about 45-65 deg.C for about 4-20hr to prepare an autolyzate of the solid KOJI. A coagulant, e.g. glucono-delta-lactone and calcium sulfate, is added to soybean milk obtained from soybeans as a raw material, and the soybean milk is coagulated under heating to produce bean curd. In the process, the above-mentioned autolyzate of the solid KOJI is incorporated with the soybean milk before the coagulation to afford the aimed bean curd having improved flavor. The amount of the autolyzate of the solid KOJI to be added is suitably about 0.5-3%(wt./wt.). |
