PROBLEM TO BE SOLVED: To provide bean curd, soymilk and a soymilk fermented object capable of maintaining freshness for the long period of time by containing lactic acid bacteria. ;SOLUTION: For instance, 5kg of soybeans are washed well with water, immersed in a solution for which the water and the water suspension of leaven are mixed for an equal amount and left still for 12 hours. Raw grand soybean slurry formed by grinding the soybeans which sufficiently absorbed the water in a bean grinder while adding 18.75 liters of the water suspension of the leaven is fed into a boiling pot. It is heated to 100°C by steam in about 5 minutes, kept at 100°C for 2 minutes further and then separated into the solymilk and bean curd refuse. By thoroughly mixing about 20 liters of the soymilk and an aqueous solution in which 100g of gulcons-δ-lactone are well dissolved in a molding box heat-insulated at 80°C and leaving them still for 15 minutes, a sufficiently curdled bean crud lump containing the lactic acid bacteria is obtained. By cutting the bean curd lump and cooling it in the water, 50 pieces of the cut bean curd containing the lactic acid bacteria of 400g are obtained.;COPYRIGHT: (C)1998,JPO
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