JPS5648862A - Production of storable soybean curdlike food product - Google Patents

Production of storable soybean curdlike food product

Info

Publication number
JPS5648862A
JPS5648862A JP12514879A JP12514879A JPS5648862A JP S5648862 A JPS5648862 A JP S5648862A JP 12514879 A JP12514879 A JP 12514879A JP 12514879 A JP12514879 A JP 12514879A JP S5648862 A JPS5648862 A JP S5648862A
Authority
JP
Japan
Prior art keywords
soybean
vessel
curdlike
coagulation
added
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP12514879A
Other languages
Japanese (ja)
Other versions
JPS5650940B2 (en
Inventor
Shiro Kudo
Mitsuyoshi Hayashi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Asahi Matsu Foods Inc
Asahimatsu Foods Co Ltd
Original Assignee
Asahi Matsu Foods Inc
Asahimatsu Foods Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Asahi Matsu Foods Inc, Asahimatsu Foods Co Ltd filed Critical Asahi Matsu Foods Inc
Priority to JP12514879A priority Critical patent/JPS5648862A/en
Publication of JPS5648862A publication Critical patent/JPS5648862A/en
Publication of JPS5650940B2 publication Critical patent/JPS5650940B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: Albumen is added to an aqueous dispersion of curd that is obtained by coagulating soybean milk with an acid or salt, they are packed in a vessel and heated at high pressure and temperature to effect simultaneous sterilization and coagulation of the soybean milk, thus producing a soybean curdlike food product without deterioration in quality.
CONSTITUTION: Soybean milk is made from raw soybean or defatted soybean and an acid, salt alone or the combination thereof is added to the milk to effect the coagulation. After the supernatant is excluded, the curd is hydrolyzed to form a uniform dispersion in water again. Albumen is added to the dispersion in an amount of 1.9W68wt% and the mixture is packed in a vessel. The vessels are heated in a high-temperature and high-pressure heater at 100W140°C to effect simultaneous coagulation and sterilization. The heating time depends on the material and shape of the vessel, however, generally about 20min at 110°C, 10W60min at 120°C or 5W40min at 130°C is preferred.
COPYRIGHT: (C)1981,JPO&Japio
JP12514879A 1979-09-28 1979-09-28 Production of storable soybean curdlike food product Granted JPS5648862A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP12514879A JPS5648862A (en) 1979-09-28 1979-09-28 Production of storable soybean curdlike food product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP12514879A JPS5648862A (en) 1979-09-28 1979-09-28 Production of storable soybean curdlike food product

Publications (2)

Publication Number Publication Date
JPS5648862A true JPS5648862A (en) 1981-05-02
JPS5650940B2 JPS5650940B2 (en) 1981-12-02

Family

ID=14903047

Family Applications (1)

Application Number Title Priority Date Filing Date
JP12514879A Granted JPS5648862A (en) 1979-09-28 1979-09-28 Production of storable soybean curdlike food product

Country Status (1)

Country Link
JP (1) JPS5648862A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5988058A (en) * 1982-11-13 1984-05-21 Toshiyuki Oota Bean curd
JPH0376553A (en) * 1989-08-16 1991-04-02 Meiko Shoji Kk Preparation of ll-packed steamed egg custard

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5988058A (en) * 1982-11-13 1984-05-21 Toshiyuki Oota Bean curd
JPH0376553A (en) * 1989-08-16 1991-04-02 Meiko Shoji Kk Preparation of ll-packed steamed egg custard

Also Published As

Publication number Publication date
JPS5650940B2 (en) 1981-12-02

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