Soymilk and tofu manufacturing method

Details Soymilk and tofu manufacturing method Soymilk and tofu manufacturing method

2005-01-04

2005-01-04

Becker, Drew (Department: 1761)

Food or edible material: processes, compositions, and products

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

Beverage or beverage concentrate

C426S495000, C426S634000, C426S521000

Reexamination Certificate

active

06838111

ABSTRACT:
Soymilk and tofu manufacturing method increases a ratio of fine soymilk particles to provide soymilk and tofu that have no grassy smell and are excellent in the taste and flavor, especially in the rich and milky taste. Raw material soybeans are dipped in softened water and ground while softened water is being added. Soy pulp thereof is separated to obtain soymilk. A high temperature, reduced pressure treatment is applied wherein the soymilk is first heated to 120 to 150° C. and then the pressure is reduced to −0.05 to −0.08 MPa. Thereafter, a high pressure treatment is applied wherein a double tube type heating device is employed, the soymilk flows within an inner tube and heating medium flows in a space between the inner tube and outer tube and the soymilk is treated under a pressure of 5 to 15 MPa and a temperature of 70 to 100° C. Or, a high pressure homogenizer is used and the soymilk is treated under a pressure of 20 to 150 MPa and a temperature of 70 to 80° C.

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