Method of producing calcium-enriched aseptic soy bean curd

Details Method of producing calcium-enriched aseptic soy bean curd Method of producing calcium-enriched aseptic soy bean curd

1986-02-21

1987-06-16

Jones, Raymond N.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426401, 426634, A23J 300, A23L 120

Patent

active

046735836

ABSTRACT:
A method of producing an aseptic calcium-enriched soy bean curd is disclosed. The method includes the steps of adding a calcium hydroxide-sucrose complex as coagulant to the soy bean milk, sterilizing the resulting mixture by heating, adjusting the pH value of the sterilized product to weakly acidic, charging the sterilized product into a container under an aseptic condition and sealing the opening of the container, and coagulating the calcium hydroxide-sucrose complex as coagulant to the soy bean milk by heating.
When the calcium hydroxide-sucrose complex used as coagulant is insufficient to provide the required extent of calcium enrichment, calcium lactate may be added in an aseptic atmosphere after the sterilization process as at the time of pH adjustment.

REFERENCES:
patent: 4427710 (1984-01-01), Terada et al.
patent: 4514433 (1985-04-01), Matsuura

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