Process for preparing retort tofu
AssigneeHouse Food Industrial Company Limited
InventorsKo Sugisawa, Yasushi Matsumura, Kazumitsu Taga, Kouji Sengoku, Yoshiaki Nagatome
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Abstract
An improved process for preparing retort tofu, wherein the rate of rise in temperature, at the center of a raw material for retort tofu, is adjusted within a desired range during the term from the initiation of the retort treatment to an inflection point. The pressure in the retort apparatus is controlled at the latest at the inflection point whereby retort tofu, having smooth and compact texture and being free from pores and syneresis, is obtained.
Claims9
In a process for preparing retort tofu comprising the steps of charging a mixture of soybean milk or an aqueous solution of separated soybean protein and a coagulant into a heat-resistant container, sealing the container and then subjecting the container to heat treatment under pressure in a retort apparatus, the improvement which comprises:
- (a) adjusting the rate of rise in temperature at the center of the mixture to within the range of about 0.05.degree. to about 1.0.degree. C./sec. by controlling a flow rate of steam or hot water to the retort apparatus from the beginning of the treatment to the inflection point A of a time-temperature graph having time as the abscissa and temperature as the ordinate of the graph, and
- (b) controlling the pressure in the retort apparatus at the latest at the inflection point A by introducing air into the retort apparatus in order to make the pressure in the retort apparatus higher than that in the container.
Dependencies are inferred from the claim text.