US 4,789,556 AGranted

Method for manufacturing a packaged aseptic hard soybean curd

AssigneeMorinaga Milk Industry Co., Ltd.

InventorsShigeo Okonogi, Kunisuke Kawahara, Saburo Oizumi, Kenji Mizuguchi, Osamu Koide, Hiroshi Shimada

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Abstract

A method for manufacturing a packaged, aseptic hard soybean curd having high protein content and fine texture increased in hardness with keeping good taste which includes the first step of warming a soybean juice, adding 1-4% by weight of a soy protein isolate having a high coagulation ability, subjecting the soybean juice to a homogenizing treatment and sterilizing the soybean juice by direct steam heating method and the second step of continuously adding to thus obtained sterilized high protein soybean juice a germ-free coagulant solution at a constant rate in a pipe line and homogeneously mixing them, filling the mixture in a container in an aseptic atmosphere, sealing the container and heating it to coagulate the mixture. Thus obtained soybean curd has a hardness of at least 130 measured by a curd tension meter.

Claims3

Dependent claims

A method for manufacturing a packaged, aseptic, firm soybean curd comprising the steps of:

(A) warming soybean juice, wherein said soybean juice is obtained by a process comprising the steps of:
(1) soaking soybeans in water,
(2) grinding the soybeans to obtain a crude juice,
(3) heating the juice, and
(4) filtering the juice;
(B) adding 1-4% by weight of a soybean protein isolate, having a coagulation ability of at least 80 in terms of the coagulation index as measured by a curd tension meter, to said soybean juice;
(C) homogenizing the resulting soybean juice at a pressure of at least 50 kg/cm.sup.2 ;
(D) sterilizing the resulting homogenized soybean juice by a direct steam heating method;
(E) continuously adding, at a constant rate, a germ-free coagulant solution to the resulting sterilized soybean juice and uniformly mixing the resulting solution to form a mixture;
(F) filling a container with the resulting mixture in an aseptic atmosphere;
(G) sealing the container;
and
(H) heating the container to coagulate the mixture therein so as to obtain a packaged, aseptic, firm soybean curd having a firmness of at least 130 as measured by a curd tension meter.

10 more elements

Dependencies are inferred from the claim text.