Method for manufacturing rough textured soya bean curd

Details Method for manufacturing rough textured soya bean curd Method for manufacturing rough textured soya bean curd

1977-08-10

1979-02-20

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426582, 426521, 426656, A23J 300, A23L 120

Patent

active

041408110

ABSTRACT:
A method for manufacturing rough textured soya bean curd of long shelf life from conventional soya bean juice comprises the steps of heat-sterilizing the soya bean juice, adding a coagulant to the sterilized soya bean juice to form coagulum, adjusting the water content of the coagulum to 78% to 90% by weight, packing the adjusted coagulum into a container followed by hermetically sealing and shaping the coagulum by heating.

REFERENCES:
patent: 3489570 (1970-01-01), Noznick et al.
patent: 3857970 (1974-12-01), Tsumura et al.
patent: 3944676 (1976-03-01), Fridman et al.
Smith, A. K., et al., "Tofu from Japanese and United States Soybeans", Food Technology, 1960, vol. XIV#7, pp. 332-336.

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