Title:
PRODUCTION OF BEAN CURD
Document Type and Number:
Japanese Patent JPH11332497
Kind Code:
A
Abstract:
To provide bean curd having a quality scarcely changed by the change in the kind of a bean milk and having a good flavor.
This method for producing bean curd comprises dispersing a bittern dispersion type coagulating agent in a high temperature soybean milk to cause a coagulation reaction. Therein, the temperature of the soybean milk used for the coagulation is controlled within the range of a soybean coagulation- starting temperature ±10°C, and the solubility of the bittern dispersion type coagulating agent in the soybean milk is controlled so that the amount of magnesium dichloride dissolved in the soybean milk is ≤60 wt.% one minute later after the dispersion, and 65-100 wt.% 10 minutes later.
Inventors:
INAOKA TOKIJIRO
OKISAKA KOICHI
YOSHIDA HIROYUKI
INADA KATSUHIKO
OKISAKA KOICHI
YOSHIDA HIROYUKI
INADA KATSUHIKO
Application Number:
JP14692998A
Publication Date:
December 07, 1999
Filing Date:
May 28, 1998
Export Citation:
Assignee:
KAO CORP
International Classes:
A23L11/00; (IPC1-7): A23L1/20
Attorney, Agent or Firm:
Kaoru Furuya (3 outside)
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