Method of manufacturing a packaged soybean curd
AssigneeMorinaga Milk Industry Co., Ltd.
InventorsKatsuhiro Ogasa, Morio Kuboyama, Kunisuke Kuwahara, Ryo Kato, Hiroshi Shimada
Life of this patent
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Abstract
A method of manufacturing a packaged soybean curd with a long shelf life without the inclusion of any artificial additives such as coagulating agents, germicides and the like; wherein soybean juice is subjected to lactic acid fermentation until its pH is reached to a value equal to or less than a value which is determined from the percentage of the solids content (5-16 wt. %) of soybean juice and then is subjected to heating (60.degree.-95.degree. C., 10-100 minutes) to adjust the curd tension to above 20 g.
Claims5
A method of manufacturing a packaged soybean curd with long shelf life of at least 1 month at room temperature and withoug inclusion of any artificial coagulating agent, which comprises:
- (a) inoculating a starter of lactic acid bacteria into pasteurized or sterilized soybean juice and homogeneously mixing the bacteria and juice;
- (b) adding the mixture to a container;
- (c) sealing the container;
- (d) subjecting the mixture to fermentation in the container at the optimum temperature of the lactic acid bacteria until the pH of the mixture reaches to a value equal to or less than the value calculated by the following formula:
- Y=5.2X.sup.0.071
- wherein Y represents pH of soybean juice at the the termination of fermentation, X represents the percentage of solids content of soybean juice within the range of 5% to 16% by weight
- and
- (e) heating the fermented soybean juice in the container at 60.degree.-95.degree. C. for 10-100 minutes to adjust the resulted curd tension of soybean curd to more than 20 grams.
A packaged soybean curd with long shelf life of at least 1 month at room temperature characterized by containing no artificial coagulating agent wherein said curd is prepared by the method which comprises:
- (a) inoculating a starter of lactic acid bacteria into pasteurized or sterilized soybean juice and homogeneously mixing the bacteria and juice,
- (b) adding the mixture to a container,
- (c) sealing the container,
- (d) subjecting the mixture to fermentation in the container at the optimum temperature of the lactic acid bacteria until the pH of the mixture reaches to a value equal to or less than the value calculated by the following formula:
- Y=5.2X.sup.0.071
- wherein Y represents pH of soybean juice at the termination of fermentation, X represents the percentage of solids content of soybean juice within the range of 5% to 16% by weight,
- and
- (e) heating the fermented soybean juice the container at 60.degree.-95.degree. C. for 10-100 minutes to adjust the resulted curd tension of soybean curd to more than 20 grams.
Dependencies are inferred from the claim text.