Method of manufacturing an aseptic soya bean curd
AssigneeMorinaga Milk Industry Co., Ltd.
InventorsKatsuto Okada, Katsuhiro Ogasa, Kunisuke Kuwahara
Life of this patent
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Abstract
Packaged aseptic soya bean curd containing no bactericidal agents is manufactured by a method which comprises continuously sterilizing a soya bean juice by maintaining it at a temperature of 128.degree. to 150.degree. C for 1 to 6 seconds and cooling to room temperature; homogeneously mixing said sterilized soya bean juice with a sterilized coagulating agent-containing solution in an aseptic atmosphere continuously or in a pipeline; continuously filling the resulting liquid mixture into a container in an aseptic atmosphere and sealing it; and dipping said sealed container into a water tank heated to 70.degree. to 95.degree. C for 20 to 60 minutes in order to coagulate the mixture.
Claims13
A method of manufacturing a packaged, aseptic soya bean curd without inclusion of any bactericidal agent, which comprises:
- continuously sterilizing a soya bean juice by maintaining it at a temperature of 135.degree. C for 2 seconds by use of an ultra-high temperature sterilizer and cooling to room temperature;
- flowing the resultant juice through a pipeline to an aseptic brick filling machine in which pipeline it is homogeneously mixed with from 0.5 to 2 volume percent of a coagulating agent of glucono delta lactone and a divalent metal salt;
- continuously filling the resulting liquid mixture into a container in an aseptic atmosphere and sealing it;
- and
- dipping said sealed container into a water tank heated to 70.degree. to 95.degree. C for 20 to 60 minutes in order to coagulate the mixture.
A method of manufacturing a packaged, aseptic soya bean curd without inclusion of any bactericidal agent, which comprises:
- continuously sterilizing a soya bean juice by maintaining it at a temperature of 128.degree. to 150.degree. C for 1 to 6 seconds and cooling to room temperature;
- homogeneously mixing said sterilized soya bean juice with a glucono-delta-lactone solution which has been sterilized by passage through a bacterial filter in an aseptic atmosphere;
- continuously filling the resulting liquid mixture in an aseptic atmosphere into a container continuously formed by heat-sealing the lengthwise seam and the bottom of the container in an aseptic atmosphere from a multi-layer sheet having heat resistance and water resistance and sealing it;
- and
- dipping said sealed container into a water tank heated to 70.degree. to 95.degree. for 20 to 60 minutes in order to coagulate the mixture.
A method of manufacturing a packaged, aseptic soya bean curd without inclusion of any bactericidal agent, which comprises:
- continuously sterilizing a soya bean juice by maintaining it at a temperature of 128.degree. to 150.degree. C for 1 to 6 seconds and cooling to room temperature;
- homogeneously mixing said sterilized soya bean juice with a glucono-delta-lactone solution which has been sterilized by passage through a bacterial filter in an aseptic atmosphere;
- continuously filling the resulting liquid mixture in an aseptic atmosphere into a container continuously formed by blow molding in an aseptic atmosphere from a plastic pellet and sealing it;
- and
- dipping said sealed container into a water tank heated to 70.degree. to 95.degree. C for 20 to 60 minutes in order to coagulate the mixture.
A method of manufacturing a packaged, aseptic soya bean curd without inclusion of any bactericidal agent, which comprises:
- continuously sterilizing a soya bean juice by maintaining it at a temperature of 128.degree. to 150.degree. C for 1 to 6 seconds and cooling to room temperature;
- homogeneously mixing said sterilizing soya bean juice with a glucose-delta-lactone solution which has been sterilized by passage through a bacterial filter in an aseptic atmosphere;
- continuously filling the resulting liquid mixture in an aseptic atmosphere into a container continuously formed from a plastic film by applying vacuum or air pressure to the mold cavity in an aseptic atmosphere and sealing it;
- and
- dipping said sealed container into a water tank heated to 70.degree. to 95.degree. C for 20 to 60 minutes in order to coagulate the mixture.
A packaged, aseptic soya bean curd characterized by containing no bacteriocidal agent and by long shelf life of at least 3 months at room temperature prepared by the method which comprises:
- continuously sterilizing a soya bean juice by maintaining it at a temperature of 128.degree. to 150.degree. C for 1 to 6 seconds and cooling to room temperature;
- homogeneously mixing said sterilized soya bean juice with a glucono-delta-lactone solution which has been sterilized by passage through a bacterial filter in an aseptic atmosphere;
- continuously filling the resulting liquid mixture in an aseptic atmosphere into a container continuously formed by heat-sealing the lengthwise seam and the bottom of the container in an aseptic atmosphere from a multilayer sheet having heat resistance and water resistance and sealing it;
- and
- dipping said sealed container into a water tank heated to 70.degree. to 95.degree. C for 20 to 60 minutes in order to coagulate the mixture.
A packaged, aseptic soya bean curd characterized by containing no bacteriocidal agent and by long shelf life of at least 3 months at room temperature prepared by the method which comprises:
- continuously sterilizing a soya bean juice by maintaning it at a temperature of 128.degree. to 150.degree. C for 1 to 6 seconds and cooling to room temperature;
- homogeneously mixing said sterilized soya bean juice with a glucono-delta-lactone solution which has been sterilized by passage through a bacterial filter in an aseptic atmosphere;
- continuously filling the resulting liquid mixture in an aseptic atmosphere into a container continuously formed by blow molding in an aseptic atmosphere from a plastic pellet and sealing it;
- and
- dipping said sealed container into a water tank heated to 70.degree. to 95.degree. for 20 to 60 minutes in order to coagulate the mixture.
A packaged, aseptic soya bean curd characterized by containing no bacteriocidal agent and by long shelf life of at least 3 months at room temperature prepared by the method which comprises:
- continuously sterilizing a soya bean juice by maintaining it at a temperature of 128.degree. to 150.degree. C for 1 to 6 seconds and cooling to room temperature;
- homogeneously mixing said sterilized soya bean juice with a glucose-delta-lactone solution which has been sterilized by passage through a bacterial filter in an aseptic atmosphere;
- continuously filling the resulting liquid mixture in an aseptic atmosphere into a container continuously formed from a plastic film by applying vacuum or air pressure to the mold cavity in an aseptic atmosphere and sealing it;
- and
- dipping said sealed container into a water tank heated to 70.degree. to 95.degree. C for 20 to 60 minutes in order to coagulate the mixture.
Dependencies are inferred from the claim text.