Process for manufacture of soybean curd

Details Process for manufacture of soybean curd Process for manufacture of soybean curd

1985-10-23

1987-05-12

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426404, 426515, 426634, A23L 120

Patent

active

046649301

ABSTRACT:
A process for the manufacture of soybean curd is disclosed. The steps comprise: (a) intensely agitating prepared soybean milk to such an extent that a homogenized colloidal state thereof is produced in which contained soybean protein is homogeneously dispersed and also contained soybean fat is homogeneously emulsified; (b) adding magnesium chloride to the soybean milk to obtain a mixture thereof; (c) again intensely agitating the obtained mixture to such an extent that the added magnesium chloride is instantaneously dispersed throughout the soybean milk; (d) stopping flowing of the mixture immediately after the preceding step (c); and (e) leaving the mixture to form a coagulated gel.

REFERENCES:
patent: 1195843 (1916-08-01), Murakami
patent: 3982025 (1976-09-01), Hashimoto et al.
patent: 4080477 (1978-03-01), Tsumura et al.
patent: 4147811 (1979-04-01), Abe

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