Process for the manufacture of packed aseptic soybean curd

Details Process for the manufacture of packed aseptic soybean curd Process for the manufacture of packed aseptic soybean curd

1987-05-08

1989-05-09

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Protein, amino acid, or yeast containing

426634, 426507, 426511, A23L 300, A23L 120

Patent

active

048288691

ABSTRACT:
A packed aseptic soybean curd is prepared by thermally treating dehulled and hypocotyl-removed soybeans with superheated steam to sterilize same, grinding the soybeans in the presence of heated water to prepare the green slurry, filtering the slurry to separate same and to obtain a soybean milk, heating the soybean milk to sterilize the same and denature the soybean protein therein, aseptically adding a coagulant into the denatured soybean milk, filling same into and sealing an aseptic container, and then heating the soybean milk to cause a coagulation thereof in the container.

REFERENCES:
patent: 3598610 (1971-08-01), Hawley et al.
patent: 4000326 (1975-07-01), Okada et al.
patent: 4514433 (1983-10-01), Matsuura
patent: 4614665 (1986-09-01), Furuya et al.
patent: 4636398 (1987-01-01), Matsuura
patent: 4678677 (1987-07-01), Sugisawa et al.
Smith et al., Soybeans: Chemistry and Technology, vol. 1, 1978, pp. 295-298.

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