PROBLEM TO BE SOLVED: To provide a method and device for producing a soybean curd with a smooth texture, which is uniformly coagulated and allows other various auxiliary materials to be homogeneously blended.SOLUTION: Soybean milk 10 produced from soybean is heat treated and cooled so as to be maintained at a temperature of 45°C±5°C for addition of a coagulant and filled in individual containers so as to be coagulated in the containers. The heat treated soybean milk 10 is maintained at a temperature in the range of 45°C±5°C in a thermostatic chamber 14. The soybean milk 10 in the thermostatic chamber 14 is delivered to a filling device 18.COPYRIGHT: (C)2014,JPO&INPIT【課題】滑らかな食感であり、均質に凝固し、種々の補助材料も均一に混合可能な豆腐の製造方法と製造装置を提供する。【解決手段】大豆から得られた豆乳10を加熱処理した後、冷却して45℃±5℃の温度を維持して、凝固剤を添加し、個別の容器に充填して、この容器内で豆乳を凝固させる。加熱処理された豆乳10を恒温槽14で45℃±5℃の範囲に維持し、この恒温槽14内の豆乳10を、充填装置18へ送る。【選択図】図1
