| 摘要 |
PURPOSE:To obtain a packed bean curd having desired hardness and free of the characteristic smell and harshness of soybean, by curding soya milk with an acid, etc., dehyrating the curd, adding water to attain a specific solid content, dissolving the product by a specific treatment, adding a coagulant thereto, putting the mixture into a container, and coagulating with heat. CONSTITUTION:Soya milk is added with an acid or a base, and the obtained curd is dehydrated and then hydrated to a solid content of 5.0-20%(W/V). The pH of the product is adjusted to 6.0-10.0 with an alkali, the curd is dissolved completely by heating and/or mechanical homogenization, and a coagulant (preferably glucono-delta-lactone) is added thereto. The objective bean curd can be produced by putting the mixture into a container and coagulating with heat. |
