Method of manufacturing a packaged soybean curd

Details Method of manufacturing a packaged soybean curd Method of manufacturing a packaged soybean curd

1980-08-01

1981-12-01

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426656, 435 68, 435170, A23L 120, A23J 300

Patent

active

043036783

ABSTRACT:
A method of manufacturing a packaged soybean curd with a long shelf life without the inclusion of any artificial additives such as coagulating agents, germicides and the like; wherein soybean juice is subjected to lactic acid fermentation until its pH is reached to a value equal to or less than a value which is determined from the percentage of the solids content (5-16 wt. %) of soybean juice and then is subjected to heating (60.degree.-95.degree. C., 10-100 minutes) to adjust the curd tension to above 20 g.

REFERENCES:
patent: 3096177 (1963-07-01), Ariyama
patent: 3743516 (1973-07-01), Lundstedt et al.
patent: 3937843 (1976-02-01), Osaka et al.
patent: 3944676 (1976-03-01), Fridman et al.
patent: 3950544 (1976-04-01), Fridman
patent: 4110477 (1978-08-01), Naruse et al.

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