PREPARATION OF DECORATIVE BEAN CURD

PURPOSE:To prepare a decorative bean curd producible at a low cost, capable of uniformly applying colored figures, letters, patterns, etc., to a bean curd and enabling the development of the same patterns, etc., on the cut surface of the bean curd. CONSTITUTION:A soya milk cooled after addition of a coagulant (steps 1 to 4) and a colored soya milk prepared by mixing a food red to the above soya milk (step 5) are prepared beforehand. Inner molds 8a to 8c are set in a forming box 7 and the white soya milk is poured into the space between the forming box 7 and the inner molds 8a to 8c and the colored soya milk is poured into the inner molds 8a to 8c. The soya milks are subjected to preheating treatment comprising the heating of the forming box to partially coagulate the soya milks. The inner molds 8a to 8c are pulled out of the forming box 7 while the soya milks are still in half-coagulated state and the soya milks are coagulated by post-heating treatment.