JPS5648862A - Production of storable soybean curdlike food product - Google Patents
Production of storable soybean curdlike food productInfo
- 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
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
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)
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 |
-
1979
- 1979-09-28 JP JP12514879A patent/JPS5648862A/en active Granted
Cited By (2)
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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