Abstract: [Object] To achieve the high performance of an electronic apparatus and ensure the safety of a user at the same time. [Solving Means] An electronic apparatus includes a temperature sensor that detects a temperature of a specified portion of the electronic apparatus; and a mode controller that turns on an endurance mode that is a mode that permits a surface temperature of the electronic apparatus to be increased to a second upper limit when the electronic apparatus is used out of contact with a human body, the surface temperature being calculated on the basis of the temperature detected by the temperature sensor, the second upper limit being higher than a first upper limit that is an upper limit of a temperature in a normal mode.

Abstract: The present invention provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid to the soymilk; allowing proteins in the soymilk to form cross-links by maintaining the temperature at 20 to 60° C.; and allowing the cross-linked and acid-treated soymilk to coagulate by maintaining the temperature at 70 to 90° C. The present invention also provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme and sugars into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid to the soymilk; allowing proteins in the soymilk to form cross-links by maintaining the temperature at 20 to 60° C.; and allowing the cross-linked and acid-treated soymilk to coagulate by maintaining the temperature at 70 to 90° C.

Abstract: The present invention provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid to the soymilk; allowing proteins in the soymilk to form cross-links by maintaining the temperature at 20 to 60° C.; and allowing the cross-linked and acid-treated soymilk to coagulate by maintaining the temperature at 70 to 90° C. The present invention also provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme and sugars into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid to the soymilk; allowing proteins in the soymilk to form cross-links by maintaining the temperature at 20 to 60° C.; and allowing the cross-linked and acid-treated soymilk to coagulate by maintaining the temperature at 70 to 90° C.