< Topic > Topic of this invention, continuing, there is no solidification nonuniformity making use of the solidification medicine which designates magnesium chloride as the main component, in the manner which produces the tofu, vis-a-vis hot soy milk are times when the manner which produces the food impression and the tofu whose flavor is good continually is offered. Solutions As for this invention, falling on the conveyer belt which moves the mixed liquid of the solidification medicine which designates hot soy milk and magnesium chloride as the main component, continually the tofu being the manner which produces continually on the conveyer belt, as for the aforementioned mixed liquid, aforementioned hot soy milk and the aforementioned solidification medicine contact mixture obtaining immediately before the aforementioned falling, it becomes, it regards aforementioned manner. < Choice figure >Drawing 2【課題】 本発明の課題は、連続して豆腐を製造する方法において、温豆乳に対し塩化マグネシウムを主成分とする凝固剤を用いても凝固ムラがなく、食感および風味の良い豆腐を連続的に製造する方法を提供することにある。【解決手段】 本発明は、温豆乳と塩化マグネシウムを主成分とする凝固剤との混合液を、連続的に移動するコンベアベルト上に落下させて豆腐をコンベアベルト上で連続的に製造する方法であって、前記混合液は、前記温豆乳と前記凝固剤とを前記落下直前に接触混合せしめてなる、前記方法に関する。【選択図】図2
