Abstract: There is provided a process for producing retort bean curds. An aqueous solution of soybean milk or soybean protein extract is added thereto calcium sulfate or magnesium chloride, an aqueous solution of polyoxyethylene sorbitan fatty acid ester of above HLB-14 and an aqueous solution of cane sugar fatty acid ester, the resulting mixture is placed into a heat-resisting synthetic resin mold container and the content of the container is subjected to retort treatment.

Abstract: This invention provides a process for preparing tofu charged into a container, characterized in that polyphosphate and casein are added to soybean milk, and the soybean milk thus prepared is coagulated by heat in a packaging container after homogenation thereof. As an effective delayed coagulation effect can be achieved according to such process, the process can be easily applied industrially. The tofu thus prepared is of good texture, has a good taste and is high in quality.

Abstract: This invention provides a process for preparing tofu charged into a container, characterized in that homogenizing treatment is conducted within 30 minutes after coagulant is added to soybean milk, and the soybean milk thus prepared is coagulated by heating after the mixture is charged into a packaging container. As effective delayed coagulation effect can be achieved according to such process, the process can be easily applied industrially. The tofu thus prepared is of good texture, has a good taste and is high in quality.

Abstract: An improved process for preparing Tofu is provided using two steps. The steps involve (1) subjecting the curd to a crushing treatment that is carried out in the presence of a solution selected from the group consisting of soybean milk and an aqueous solution of isolated soybean protein, adding a coagulant to the solution containing the crushed curd before, during or after the crushing treatment; and (2) coagulating the solution containing the crushed curd and the coagulant by heating. The Tofu thus produced is of good texture, having good taste and good springiness.

Abstract: An improved process for preparing pressed tofu is provided, the improvement comprising the two steps of;(1) subjecting tofu curd to a dividing operation with syneresis which water of 4 to 46% by the weight of water included in the curd is removed by, and;(2) Pressing the divided curd by gradually increasing the pressure from an initial pressure of 0.04-0.6 kg/cm.sup.2 to a final pressure of 0.8-3.2 kg/cm.sup.2 to reduce the water content to at most 80%. The pressed tofu thus prepared is of compact texture, having good springiness, good taste and excellent long term storability.

Abstract: An improved process for preparing retort tofu, wherein the rate of rise in temperature, at the center of a raw material for retort tofu, is adjusted within a desired range during the term from the initiation of the retort treatment to an inflection point. The pressure in the retort apparatus is controlled at the latest at the inflection point whereby retort tofu, having smooth and compact texture and being free from pores and syneresis, is obtained.